JPS646738B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing acidic whipping cream that is stable in its emulsified state even under acidic conditions and has excellent foaming properties and shape retention properties. The whipping cream in the present invention is not limited to so-called natural whipping cream (natural fresh cream) in which the solid content such as fats and oils and protein components consists of milk solids, but also vegetable oil or fat. It is a general term for oil-in-water emulsions (creams) that have a wide range of foaming properties (whipping properties), such as film or imitation creams using soybean protein or casein. Traditionally, edible creams, whether natural or synthetic, have been used in various ways for confectionery such as decorating cakes, bread making, and cooking, but all of these creams tend to plasticize during storage. In particular, creams used for confectionery and bread making are required to have even better foaming and shape retention properties. Normally, these creams with foaming properties, that is, whipping creams, have a pH value near neutrality, so it is easy to stabilize the emulsion state, and it is also possible to obtain products with good foaming properties and shape retention. It was easy to make, but on the other hand, it had a uniform flavor similar to natural fresh cream. However, in recent years, with the diversification of tastes, there has been a demand for refreshing whipping cream containing fruits such as strawberries and oranges, or sour ingredients such as yogurt. Creams that are biased toward the acidic range naturally tend to lose their emulsified state, and even if the emulsified state can be satisfied, problems such as poor foaming properties and shape retention occur, especially once foamed. Since the foamed product returns to the emulsified state before foaming for several hours or when stored in the refrigerator, the production of acidic whipping cream requires new techniques that cannot be solved using conventional cream manufacturing technology. It comes with problems to be solved. In order to solve the above problem, the present inventor first conducted the following experiment to determine the foaming power of various emulsifiers for emulsions in an acidic region. Note that all parts and percentages shown in this specification are based on weight. Experiments 1 to 10 Basic composition Hydrogenated rapeseed oil with a melting point of 35.1°C: 37.0 parts Skim milk powder: 4.3 parts Water: 57.7 parts Citric acid: 1.0 parts To the above basic composition, 0.5 parts of each of the following various emulsifiers were added individually. The emulsion obtained according to a conventional method was whipped. However, WT: whipping time OR: overrun (%) Return: Refers to the phenomenon in which a foamed material that has been whipped to an optimal state returns to the emulsified state before whipping over time. LE: Lecithin S-570: Sucrose fatty acid ester (HLB5) F-160: Sucrose fatty acid ester (HLB16) MS-500: Hexaglycerin monostearate SS-500: Hexaglycerin sesquistearate PS-500: Hexaglycerin pentastearate MSW-750: Decaglycerin monostearate Q18B: Diglycerin monostearate MO-500: Hexaglycerin monooleate MO-710: Decaglycerin monooleate.

[Table] As is clear from the above results, when lecithin was used, the emulsion solidified during cooling (Experiment 1). When a sucrose fatty acid ester with an HLB value of 5 was used, the proteins in the emulsion were denatured with acid and aggregated, resulting in no foaming power at all (Experiment 2). On the other hand, sucrose fatty acid ester with an HLB value of 16 had foaming power, but exhibited a return phenomenon in about 30 minutes (Experiment 3). Polyglycerol fatty acid ester whose constituent fatty acid is oleic acid does not have emulsifying power as a cream (oil-in-water type), and becomes margarine-like (water-in-oil type) at the pre-emulsification stage (Experiment 9).
and 10). On the other hand, polyglycerin fatty acid ester whose constituent fatty acid is stearic acid has emulsifying power (Experiments 4, 5, 6, 7, and 8), and monostearate in particular has good foaming power, but on the other hand, it has a tendency to relapse. It was intense (Experiments 4, 5, 7, 8). In addition,
Just to be safe, when we used lecithin and S-570 (sucrose fatty acid ester, HLB5), which have shown good results in conventional foaming creams, there was no foaming power at all. When a fatty acid ester (HLB16) was used in combination, foaming occurred, but a significant return phenomenon was observed. Furthermore, lecithin and MO−
The combined use of 500 (hexaglycerin monooleate) and the combined use of MS-500 and MO-500 showed solidification during cooling and were completely unsatisfactory. The inventors of the present invention conducted many more experiments based on the above experimental results, and as a result of intensive research, they found that a cream containing lecithin and sucrose fatty acid ester as emulsifiers, as well as hexaglycerin monostearate and hexaglycerin monooleate, is effective even in the acidic region. The present invention was completed based on the knowledge that the emulsified state is stable and has excellent foaming properties and shape retention properties. That is, the present invention emulsifies an oil phase and an aqueous phase in the presence of an acidic substance to produce an acidic whipping cream having a pH of 3.5 to 5.0. 2 each consisting of a saturated acid and an unsaturated acid
This is a method for producing acidic whipping cream characterized by using in combination with at least one type of polyglycerol fatty acid ester. The present invention will be explained in detail below. In the present invention, it is necessary to use lecithin and sucrose fatty acid ester as emulsifiers, and two or more types of polyglycerin fatty acid esters whose constituent fatty acids are saturated acids and unsaturated acids, respectively. As shown in the above experimental results, the purpose of the present invention cannot be achieved even if these emulsifiers are used alone, and among the above emulsifiers, MS-500 had the best foaming power. (hexaglycerol monostearate) and Q18B (diglycerol monostearate), both of which exhibit a reversion phenomenon, and the latter in particular is remarkable. Such a return phenomenon is influenced by the PH value, as shown by the following experimental results. Experiments 11 to 14 The basic formulation was the same as the previous one except for the amount of citric acid, and 0.5 part of hexaglycerol monostearate was used as the emulsifier in each case. In addition, the pH value was changed depending on the amount of citric acid added.

[Table] From the above results, as the PH value decreases, the viscosity of the emulsion increases, and the foaming power gradually deteriorates as the reversion phenomenon becomes more pronounced. Among the examples, the one with a PH value of 4.5 was the best, but it has not yet reached a quality that is practical as a product. In the present invention, it is necessary to use lecithin and sucrose fatty acid ester together. The results of using lecithin etc. in combination are shown below. Experiments 15 to 18 Basic composition Hydrogenated rapeseed oil with melting point of 32.3°C: 35.7 parts Skimmed milk powder: 4.3 parts Water: 60.0 parts Citric acid: 0.3 parts MS-500: 0.3 parts The following emulsifiers were added to the above basic composition.

[Table] As a result, when lecithin is used in combination, the reversion phenomenon is improved to some extent, but on the contrary, overrun tends to decrease (Experiment 15). When sucrose fatty acid ester is further added to this, the return phenomenon is improved and at the same time overrun is also improved (Experiment 18).
When lecithin is not used, that is, only when MS-500 is used in combination with sucrose fatty acid ester, the relapse phenomenon is hardly improved (Experiments 16 and 17). In addition, in the above results, the results of using MS-500, lecithin, and sucrose fatty acid ester in combination (Experiment 18) also showed that
The return phenomenon is not yet sufficient and will occur approximately 60 minutes after whipping. However, when MO-500 is used in combination with these three emulsifiers, extremely good results can be obtained. Experiments 19-20 The basic formulation was the same as the previous one, and as an emulsifier, 0.3 parts of lecithin, 0.2 parts of F-160, and 0.3 parts of MS-500 were added, and one was added to the other as it was.
An additional 0.2 part of MO-500 (hexaglycerin monooleate) was added.

[Basic formulation and operation]

Hydrogenated rapeseed oil with a melting point of 32.5℃: 35.6 parts Skimmed milk powder: 4.2 parts Water: 45.2 parts Fruit juice (100% product)*: 5.0 parts Sucrose: 10.0 parts Lecithin: 0.3 parts F-160: 0.2 parts MS-500: 0.3 parts MO -500: 0.2 parts Citric acid: 0.5 parts Sodium hexametaphosphate: 0.25 parts Sodium phosphate: 0.05 parts Sodium bicarbonate: 0.02 parts (*Fruit juice: raspberry, orange, pine) Add the above mixture to a homomixer at 70°C for 5 minutes. After pre-emulsification, first homogenization under the condition of 70Kg/ ^cm2 .
Sterilize by heating and stirring at 70℃ for 30 minutes, then 70℃
Secondary homogenization under the condition of Kg/cm ² and then 5℃
Acidic whipping cream containing fruit juice was obtained. [Results] When raspberries were used as fruit juice, the PH
The value was 3.97/5°C and the viscosity was 48CP/5°C. As a result of whipping again, the overrun occurred.
182, a refreshing whipped cream with a raspberry flavor was obtained, and even when this product was left for a day and night, it did not exhibit any return phenomenon and remained in good condition. If orange is used as fruit juice, the PH value
4.07/5°C, a viscosity of 52CP/5°C and an orange flavor with an overrun of 160 was obtained. This foaming cream also did not exhibit the rebound phenomenon and was good. Fruit juice made from pineapple has a PH value of
A refreshing whipped cream with a pine flavor and an overrun of 169 was obtained, with a viscosity of 53CP/5°C at 4.05/5°C, and this foamed cream also did not exhibit any reversion phenomenon. Example 4 [] Preparation of fermented milky lotion Hydrogenated rapeseed oil with a melting point of 31℃: 3 parts Skimmed milk powder: 12 parts Water: 85 parts Lecithin: 0.1 part Lactic acid bacteria starter*: 0.3 parts (*: Lactobacillus bulgaricus) Fat, fat, fat A mixture of milk powder, water and lecithin was pre-emulsified in a homomixer at about 75°C for 20 minutes, then applied to a homogenizer at 150 kg/ ^cm2 , and then cooled to about 42°C in a plate cooler.
One-fiftieth of the total amount of this emulsion was inoculated with lactic acid bacteria starter, and then returned to the entire emulsion, stirred for 10 minutes, and left to ferment. Approximately 8 hours later, when the pH value reached 4.15, the plate was sterilized at 80°C, cooled, and prepared. [] Cream preparation composition Hardened rapeseed oil with a melting point of 32.1°C: 35.0 parts Fermented milk: 17.7 parts Sucrose: 8.5 parts Powdered strawberries: 0.9 parts Water: 37.9 parts Lecithin: 0.3 parts F-160: 0.2 parts S-570: 0.1 parts MS-500: 0.2 parts MO-500: 0.2 parts The above mixture was pre-emulsified in a homomixer at 67℃ for 20 minutes, and then heated in an ultra-high temperature direct heat sterilizer.
The mixture was sterilized at 144°C for 4 seconds, then homogenized at 100Kg/cm ² , cooled to 5°C, and filled aseptically into appropriate containers. The acidic whipping cream thus prepared has a viscosity of 65CP/5℃ and a pH value of 4.59/5℃.
It was 5℃. As a result of the whipping, the whipping time was 2 minutes 51 seconds, and the over run was 160%.
Even when the foamed product was left in the refrigerator for a day and night, no reversion was observed, and even when it was left at 20°C for a day and night, it did not lose its shape and had good shape retention. This whipped cream had a strawberry flavor and was a refreshing cream with a moderate sourness.

Claims (1)

[Claims] 1. Emulsifying an oil phase and an aqueous phase in the presence of an acidic substance.
In producing acidic whipping cream with a pH of 3.5 to 5.0, lecithin and sucrose fatty acid ester are used as emulsifiers, and two or more types of polyglycerin fatty acid esters whose constituent fatty acids are saturated acids and unsaturated acids are used in combination. A method for producing acidic whipping cream characterized by the following. 2. The method according to claim 1, wherein the fatty acid ester of polyglycerin is a monofatty acid ester. 3. The method according to claim 1 or 2, wherein the saturated fatty acid constituting the polyglycerin fatty acid ester is stearic acid. 4. The method according to any one of claims 1 to 2, wherein the constituent unsaturated fatty acid ester of the polyglycerin fatty acid ester is oleic acid. 5. The method according to any one of claims 1 to 4, in which the sucrose fatty acid ester has an HLB of 8 or more. 6 Claims 1 to 5 in which the sucrose fatty acid ester is a combination of HLB1-7 and HLB8-16
The method described in any of the paragraphs. 7. The method according to any one of claims 1 to 6, wherein citric acid and/or lactic acid bacteria fermentation liquid is used as the acidic substance. 8. The method according to any one of claims 1 to 7, which uses whey protein in the aqueous phase.