JPH03210147A - Whipping cream powder having good melt in mouth and production thereof - Google Patents
Whipping cream powder having good melt in mouth and production thereofInfo
- Publication number
- JPH03210147A JPH03210147A JP2005986A JP598690A JPH03210147A JP H03210147 A JPH03210147 A JP H03210147A JP 2005986 A JP2005986 A JP 2005986A JP 598690 A JP598690 A JP 598690A JP H03210147 A JPH03210147 A JP H03210147A
- Authority
- JP
- Japan
- Prior art keywords
- cream powder
- mouth
- chitosan
- whipping cream
- whipping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000843 powder Substances 0.000 title claims abstract description 29
- 239000006071 cream Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- 239000000839 emulsion Substances 0.000 claims abstract description 7
- 239000012071 phase Substances 0.000 claims description 11
- 239000008256 whipped cream Substances 0.000 claims description 11
- 239000008346 aqueous phase Substances 0.000 claims description 9
- 239000000155 melt Substances 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 239000003921 oil Substances 0.000 abstract description 13
- 230000014759 maintenance of location Effects 0.000 abstract description 9
- 239000005018 casein Substances 0.000 abstract description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 5
- 235000021240 caseins Nutrition 0.000 abstract description 5
- 239000003925 fat Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 8
- -1 alginate propylene glycol ester Chemical class 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002562 thickening agent Substances 0.000 description 5
- 229940072056 alginate Drugs 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical class O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、トッピング後の口溶は良好なホイツピングク
リーム粉末及びその製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a whipping cream powder that melts well in the mouth after topping and a method for producing the same.
本発明のホイツピングクリーム粉末は、ケーキ原料とし
であるいはコーヒー等に添加する材料として有用である
。The whipping cream powder of the present invention is useful as a raw material for cakes or as an ingredient added to coffee and the like.
（従来の技術）
ホイツピングクリーム粉末は、短時間で簡単にホイップ
できること、また、保存性が良いことなどから、生活の
洋風化に伴い広く利用されてきている。しかし、ホイツ
プ性、保形性を高める目的で、通常、アルギン酸エステ
ルやアルギン酸ソーダなどの合成糊料が用いられている
。しかし、合成糊料を添加すると出来上がりのホイップ
クリームの組織がのりっぽく口溶けが悪く生クリーム的
魅力に欠けるなどの問題があった。(Prior Art) Whipping cream powder has become widely used as lifestyles become more Westernized because it can be easily whipped in a short time and has good storage stability. However, for the purpose of improving whippability and shape retention, synthetic thickeners such as alginate esters and sodium alginate are usually used. However, when synthetic thickeners are added, the resulting whipped cream has a sticky texture, does not melt in the mouth, and lacks the appeal of fresh cream.
（発明が解決しようとする課題）
本発明は、このような従来技術の問題点を解決するため
になされたものである。すなわち、ホイツピングクリー
ム粉末の原料とし、てアルギン酸エステルなどの合成糊
料を使用しなくともホイップクリームのホイツプ性及び
保形性を高め、しかも口溶けが良好でのりっば（ならな
いホイッピングクリーム粉末を提供しようとするもので
ある。(Problems to be Solved by the Invention) The present invention has been made in order to solve the problems of the prior art. In other words, it can be used as a raw material for whipping cream powder to improve the whippability and shape retention of whipped cream without using synthetic thickeners such as alginate, and to create whipped cream powder that melts in the mouth well and does not stick to the dough. This is what we are trying to provide.
（課題を解決するための手段）
本発明は、このような課題を解決するためにホイツピン
グクリーム粉末の原料として種々の添加物を用いてホイ
ツピングクリーム粉末を製造し、これを実際に使用して
ホイップさせたときのホイップクリームのホイツプ性、
保形性、口溶は等を検討した。その結果、キトサンを原
料として用いるとアルギン酸プロピレングリコールエス
テル等の合成糊料を用いたときと同様に良好な保形性が
あり、ホイツプ性で優れているホイップクリームが得ら
れ、しかもその口溶けがいちゾるしく改善されることを
見出し、本発明を完成するに到った。(Means for Solving the Problems) In order to solve such problems, the present invention manufactures whipping cream powder using various additives as raw materials for whipping cream powder, and actually produces whipping cream powder. The whippability of whipped cream when whipped using
Shape retention, mouth dissolution, etc. were examined. As a result, when chitosan is used as a raw material, it is possible to obtain whipped cream that has good shape retention and excellent whipping properties, as well as when using synthetic thickeners such as alginate propylene glycol ester, and that melts in the mouth easily. They have found that this is a significant improvement and have completed the present invention.
キトサンは、キチン（ポリ−Ｎ−アセチルグルコサミン
）を脱アセチル化して得られるポリグリコサミンで、無
色非結晶質の粉末であって水に不溶性のものである。し
かも天然に存在する数少ないポリカチオンである。Chitosan is a polyglycosamine obtained by deacetylating chitin (poly-N-acetylglucosamine), and is a colorless amorphous powder that is insoluble in water. Furthermore, it is one of the few naturally occurring polycations.
本発明においてホイツピングクリーム粉末の原料として
キトサンを用いると合成糊料を用いたときと同様にホイ
ップクリームの保形性が維持され、しかもホイツプ性、
口溶けが良好となる効果を奏するのかその作用機序につ
いては明らかではないが、この作用は、キトサン特有の
作用であるように思われる。In the present invention, when chitosan is used as a raw material for whipping cream powder, the shape retention of whipped cream is maintained in the same way as when a synthetic thickening agent is used, and the whipping properties and
Although it is not clear whether or not the mechanism of action produces the effect of improving melting in the mouth, this effect seems to be unique to chitosan.
しかも、この効果は、キトサンをホイツピングクリーム
粉末に０．０２〜０．１２重量％添加したときにいちり
るしい。Moreover, this effect is most pronounced when 0.02 to 0.12% by weight of chitosan is added to the whipping cream powder.
添加するキトサンの配合量が、０．０２％以下では口溶
けの良いなめらかな組織は得られない。また、キトサン
の配合量が、０．１３％以上では風味的にキトサン特有
のシブ味、ニガ味を感じ好ましくない。If the amount of chitosan added is less than 0.02%, a smooth texture that melts in the mouth cannot be obtained. Moreover, if the amount of chitosan added is 0.13% or more, it is undesirable because it gives off a bitter taste or a bitter taste peculiar to chitosan.
また、添加手段として油脂等の油相部とカゼイン、ＩＩ
Ｉ等の水相部とを予備乳化し、これにキトサンを可溶化
して添加し、均質化してエマルジョンを形成させると効
果をいちりるしく高めることができる。キトサンは水に
不溶性であるのでその可溶化手段としては、キトサンを
水に分散し、これに、乳酸、クエン酸、酒石酸等の食用
に用いられる酸を添加するとよい。In addition, as an addition means, an oil phase part such as oil or fat and casein, II
The effect can be greatly enhanced by pre-emulsifying the aqueous phase part such as I, adding the solubilized chitosan to this, and homogenizing it to form an emulsion. Since chitosan is insoluble in water, a good way to solubilize it is to disperse chitosan in water and add an acid used for food such as lactic acid, citric acid, or tartaric acid to this.
本発明のホイツピングクリーム粉末は、油相部と水相部
とを予備乳化し、これにキトサンを可溶化して加え、均
質化してエマルジョンを形成し、これを殺菌、濃縮、乾
燥することによって製造される。The whipping cream powder of the present invention can be produced by pre-emulsifying an oil phase and an aqueous phase, adding solubilized chitosan to the mixture, homogenizing it to form an emulsion, which is then sterilized, concentrated and dried. Manufactured by.
油相部には、動植物油脂が用いられる。好適な油脂は、
ヤシ油、パーム核油等の植物油の硬化油を、混合して使
用することが好適であり、これにグリセリン脂肪酸エス
テル、プロピレングリコール脂肪酸エステル、不飽和ソ
ルビタン脂肪酸エステル、レシチン等の乳化剤を組合せ
使用するとその後の乳化を効率よく行うことができる。Animal and vegetable oils and fats are used for the oil phase. Suitable oils and fats are
It is preferable to use a mixture of hydrogenated vegetable oils such as coconut oil and palm kernel oil, and when used in combination with emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, unsaturated sorbitan fatty acid ester, and lecithin. Subsequent emulsification can be performed efficiently.
水相部には、カゼイン、ホエー等の乳成分、砂糖、水飴
、ブドウ糖、糖アルコール等の糖類を水に溶解乃至分散
して用いられる。For the aqueous phase, milk components such as casein and whey, sugars such as sugar, starch syrup, glucose, and sugar alcohols are dissolved or dispersed in water.
また、グアガム等の天然ガム質を加えてもよい。Also, natural gums such as guar gum may be added.
さらにこれらに加えて、乳成分の溶解を助けるために食
添用のアルカリ性塩類を加えたり、リン酸塩等の品質改
良剤を加えてもよい。Furthermore, in addition to these, alkaline salts for food additives or quality improvers such as phosphates may be added to help dissolve milk components.
二〇油相部と水相部とを混合して予備乳化し、これにキ
トサンを可溶化して加え、均質化してエマルジョンを形
成する。20. Mix the oil phase and water phase to pre-emulsify, add solubilized chitosan to this, and homogenize to form an emulsion.
得られたエマルジョンをその後常法に従って殺菌、濃縮
、乾燥してホイツピングクリーム粉末を得る。乾燥は、
噴霧乾燥により行うことが望ましいが、凍結乾燥、ドラ
ム乾燥等公知の種々の乾燥手段を用いることもできる。The obtained emulsion is then sterilized, concentrated and dried according to conventional methods to obtain whipping cream powder. Drying is
Although spray drying is preferable, various known drying methods such as freeze drying and drum drying can also be used.
次に、本発明について実施例をあげて具体的に説明する
。Next, the present invention will be specifically described with reference to examples.
実施例１
ヤシ硬化油とパーム核硬化油を８：２の比率で混合して
原料油脂を得た。この油脂９ｋｇに乳化剤０、９ ｋｇ
を混合溶解して油相部を調製した。Example 1 A raw material oil was obtained by mixing hardened coconut oil and hardened palm kernel oil at a ratio of 8:2. Add 0.9 kg of emulsifier to 9 kg of this oil and fat.
An oil phase was prepared by mixing and dissolving.
別に、酸カゼイン２ｋｇを水酸化カルシュラム４０ｇリ
ン酸塩１００ｇを水で溶解し、これをグラニユー糖２ｋ
ｇ、粉末水飴４ｋｇ、ホエー粉２ｋｇを溶解した水系に
加えた。更に、グアガム４０ｇの溶解液を混合して水相
部を調製した。また、水相部の溶解水量としては合計で
２５ｋｇを使用した。そののち上記の油相部と水相部と
をホモミキサーにて予備混合した。次に、キトサンＬｏ
ｇを１００ｇの水に分散させ、乳酸５ｇを加えて可溶化
したのち予備混合液に加えてから混合均質化し、この混
合均質化したミックスを常法により殺菌し、噴霧乾燥し
てホイツピングクリーム粉末を得た。このホイツピング
クリーム粉末を冷水を使用してホイップさせたところ、
口溶けの良好ななめらかな組織をしたホイップクリーム
が得られた。Separately, dissolve 2 kg of acid casein, 40 g of calcium hydroxide, and 100 g of phosphate in water, and dissolve this in 2 kg of granulated sugar.
g, 4 kg of powdered starch syrup, and 2 kg of whey powder were added to the dissolved aqueous system. Furthermore, a solution of 40 g of guar gum was mixed to prepare an aqueous phase. A total of 25 kg of dissolved water was used in the aqueous phase. Thereafter, the above oil phase and aqueous phase were premixed in a homomixer. Next, chitosan Lo
Disperse g in 100 g of water, add 5 g of lactic acid to solubilize it, add it to the premix, mix and homogenize, sterilize the homogenized mix by a conventional method, and spray dry it to make whipping cream. A powder was obtained. When this whipping cream powder was whipped using cold water,
A whipped cream with a smooth texture that melts well in the mouth was obtained.
実施例２
実施例１と同じ配合で同様に油相部、水相部を調製し、
予備混合を行った。次に、キトサン２６ｇを２６０ｇの
水で分散し、乳酸１３ｇを加えて可溶化したのち予備混
合液に加えてから混合均質化し、この混合均質化したミ
ックスを常法により殺菌、噴霧乾燥してホイツピングク
リーム粉末を得た。このホイツピングクリーム粉末を冷
水を使用してホイップさせたところ、口溶けは良好であ
った。しかし、特有のシブ味、ニガ味を呈した。Example 2 An oil phase and a water phase were prepared in the same manner as in Example 1, and
Premixing was performed. Next, 26 g of chitosan was dispersed in 260 g of water, and 13 g of lactic acid was added to solubilize it, and then added to the premixed liquid and mixed and homogenized. Tuping cream powder was obtained. When this whipping cream powder was whipped using cold water, it melted well in the mouth. However, it had a distinctive shiv taste and nigga taste.
比較例１ 実施例１と同じ配合で同様に油相部を調製した。Comparative example 1 An oil phase was prepared in the same manner as in Example 1 using the same formulation.
別に、酸カゼイン２ｋｇを水酸化カルシウム４０ｇ、リ
ン酸塩１００ｇにて溶解し、これをグラニュー１！２ｋ
ｇ、粉末水飴４ｋｇ、ホエー粉２ｋｇを溶解した水系に
加えた。更にアルギン酸エステル４５ｇ、アルギン酸ソ
ーダ７５ｇ、グアガム４０ｇの溶解液を混合して水相部
を調製した。また、水相部の溶解水量としては合計で２
５ｋｇを使用した。次に、キトサン溶液を添加せずに混
合均質化し、この混合均質化したミックスを常法により
殺菌、噴霧乾燥してホイツピングクリーム粉末を得た。Separately, dissolve 2 kg of acid casein in 40 g of calcium hydroxide and 100 g of phosphate, and add 1.2 kg of granulated
g, 4 kg of powdered starch syrup, and 2 kg of whey powder were added to the dissolved aqueous system. Furthermore, a solution of 45 g of alginate ester, 75 g of sodium alginate, and 40 g of guar gum was mixed to prepare an aqueous phase. In addition, the total amount of dissolved water in the aqueous phase is 2
5 kg was used. Next, the mixture was mixed and homogenized without adding the chitosan solution, and the mixed and homogenized mix was sterilized and spray-dried by a conventional method to obtain whipping cream powder.
このホイツピングクリーム粉末を冷水を使用してホイッ
プさせたところ、口当たりがのりっぽく口溶けが悪かっ
た。When this whipping cream powder was whipped using cold water, it had a sticky texture and did not melt in the mouth.
実施例１及び２による製品と比較例１による製品とにつ
いて得られるホイップリ−ムのホイツプ性、保形性、口
溶は等の組織、風味を比較した結果を、第１表に示す。Table 1 shows the results of comparing the whipping properties, shape retention, texture, texture, and flavor of the whipped cream obtained between the products of Examples 1 and 2 and the product of Comparative Example 1.
なお、オーバラン（％）は、次の式で計算されたもので
あり、この数値の高い方がホイツプ性が良好なことを示
している。Note that the overrun (%) is calculated using the following formula, and the higher the value, the better the whipping property is.
ホイップ試料重量（ｇ）
第
表
この表から明らかなように、キトサンを配合した実施例
は、アルギン酸エステルを配合した比較例とくらべると
、ホイップクリームの保形性は同様であるが、ホイツプ
性、組織の状態（口溶は及びのりつぼさ、きめの細かさ
）においていちヌるしく優れており、特に風味を考慮す
るとキトサンの配合率が原料に対し０．１２重量％以下
が好ましいことが分かる。Whipped sample weight (g) Table As is clear from this table, when compared with the comparative example containing alginate ester, the example containing chitosan has the same shape retention of whipped cream, but the whipping properties and The state of the structure (melting in the mouth, stickiness, fineness of texture) is extremely excellent, and when considering the flavor in particular, it is clear that the blending ratio of chitosan is preferably 0.12% by weight or less based on the raw material. .
（発明の効果）
本発明では、ホイツピングクリーム粉末にキトサンを含
有せしめたので、得られるホイツピングクリーム粉末は
保存性や簡便性があるばかりではなく、これを使用して
ホイップクリームを製造すると、得られるクリームはホ
イツプ性、保形性が良好で、しかもトッピング後の組織
がなめらかで口溶けの良好な生クリームの魅力をもった
ホイップクリームを得ることができる。(Effects of the Invention) In the present invention, chitosan is contained in the whipping cream powder, so the whipping cream powder obtained is not only preservable and convenient, but also can be used to make whipped cream. As a result, the resulting cream has good whipping properties and shape retention, has a smooth structure after topping, and has the charm of fresh cream that melts in the mouth.
Claims (2)
け良好な組織を有するホイッピングクリーム粉末(1) Whipping cream powder containing chitosan and having a texture that melts well in the mouth after topping
を可溶化して加え、均質化してエマルジョンを形成し、
これを常法により殺菌、濃縮、乾燥することよりなるト
ッピング後の口溶け良好な組織を有するホイッピングク
リーム粉末の製造法(2) Pre-emulsifying the oil phase and the aqueous phase, adding solubilized chitosan to this, and homogenizing to form an emulsion;
A method for producing whipped cream powder that has a texture that melts in the mouth after topping, which comprises sterilizing, concentrating, and drying this using conventional methods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005986A JP2802660B2 (en) | 1990-01-12 | 1990-01-12 | Whipping cream powder having good mouth melting structure and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005986A JP2802660B2 (en) | 1990-01-12 | 1990-01-12 | Whipping cream powder having good mouth melting structure and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03210147A true JPH03210147A (en) | 1991-09-13 |
| JP2802660B2 JP2802660B2 (en) | 1998-09-24 |
Family
ID=11626126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005986A Expired - Lifetime JP2802660B2 (en) | 1990-01-12 | 1990-01-12 | Whipping cream powder having good mouth melting structure and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2802660B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011211923A (en) * | 2010-03-31 | 2011-10-27 | Morinaga & Co Ltd | Freeze-dried food for cooking and method for producing the same |
-
1990
- 1990-01-12 JP JP2005986A patent/JP2802660B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011211923A (en) * | 2010-03-31 | 2011-10-27 | Morinaga & Co Ltd | Freeze-dried food for cooking and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2802660B2 (en) | 1998-09-24 |
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