JPH04112747A - Sour cream composition for whipping - Google Patents
Sour cream composition for whippingInfo
- Publication number
- JPH04112747A JPH04112747A JP2230576A JP23057690A JPH04112747A JP H04112747 A JPH04112747 A JP H04112747A JP 2230576 A JP2230576 A JP 2230576A JP 23057690 A JP23057690 A JP 23057690A JP H04112747 A JPH04112747 A JP H04112747A
- Authority
- JP
- Japan
- Prior art keywords
- whipping
- fatty acid
- acid ester
- sour cream
- fatty acids
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 235000015142 cultured sour cream Nutrition 0.000 title claims description 35
- -1 fatty acid ester Chemical class 0.000 claims abstract description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 22
- 239000000194 fatty acid Substances 0.000 claims abstract description 22
- 229930195729 fatty acid Natural products 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 9
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 9
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 6
- 235000003441 saturated fatty acids Nutrition 0.000 claims abstract description 6
- 238000000354 decomposition reaction Methods 0.000 claims description 14
- 239000000470 constituent Substances 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 abstract description 16
- 238000005187 foaming Methods 0.000 abstract description 16
- 239000003921 oil Substances 0.000 abstract description 13
- 239000003925 fat Substances 0.000 abstract description 8
- 230000002378 acidificating effect Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 4
- 238000009826 distribution Methods 0.000 abstract 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 18
- 230000014759 maintenance of location Effects 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 235000015140 cultured milk Nutrition 0.000 description 6
- 238000004945 emulsification Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000003549 soybean oil Substances 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 238000005034 decoration Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 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 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 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
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 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
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野］
本発明は、良好な組織と風味を有し、起泡性と保形性お
よび保水性に優れたホイツピング用サワークリーム組成
物に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a sour cream composition for whipping that has a good texture and flavor, and has excellent foaming properties, shape retention properties, and water retention properties.
本発明のホイツピング用サワークリーム組成物は、ホイ
ップすることによって、パンやケーキ等のデコレーシツ
ンとしであるいはサラダ等のトッピングとして用いるこ
とができる。By whipping the sour cream composition for whipping of the present invention, it can be used as a decoration for bread, cakes, etc., or as a topping for salads, etc.
ホイツピング用サワークリームは、ホイップすると口当
たりが良好で、爽やかな風味を有するホイップドサワー
クリームになり、パンやケーキ等のデコレーションやフ
ィリング用としであるいは料理用等として広く利用され
ている。When whipped, sour cream for whipping becomes whipped sour cream that has a pleasant texture and a refreshing flavor, and is widely used as a decoration or filling for breads, cakes, etc., or for cooking.
これらに利用されるサワークリームは、保存中や流通過
程でのボテ（乳化が破壊して増粘し固まる現象）に対す
る安定性や良好な起泡性あるいは保形性が要求される。The sour cream used in these applications is required to have stability against bottling (a phenomenon in which emulsification is broken, thickening, and hardening) during storage and distribution, as well as good foaming and shape-retaining properties.
ホイツピング用サワークリームは酸性域下にあるため、
ｐＨが中性域にある通常のホイツピング用クリームに比
較して、ボテに対する安定性あるいはホイップした際の
起泡性や保形性が劣る上、組織的にも構造が粗になると
いう問題がある。Because sour cream for whipping is under the acidic range,
Compared to regular whipping creams that have a neutral pH, they have a problem in that they have poor stability against smearing, foaming and shape retention when whipped, and have a coarser structure. .
特に−旦起泡させたホイフプドクリームを、冷蔵庫等に
数時間保存しておくと、起泡前の乳化状態に戻るという
問題もある。In particular, if whipped cream that has been whipped is stored in a refrigerator or the like for several hours, there is a problem that it returns to the emulsified state before foaming.
従来このボテに対する安定性や起泡性、保形性を改善す
るためにホイツピング用サワークリームに関して種々研
究されている。In the past, various studies have been conducted regarding sour cream for whipping in order to improve the stability, foaming properties, and shape retention properties of sour creams for whipping.
例えば、ｐＨが４．５〜３．４の生クリームまたは加工
クリームにポリグリセリン有機酸エステル、炭素数１２
以上からなる１個有機酸と炭素数７以下からなる多価有
機酸またはそれのアセチル誘導体としてのジグリセライ
ドを添加して調製することによって、酸性領域下におい
て良好な起泡性と保形性を呈するサワーホイツピング用
組成物が開示されている（特公昭５９４１３７３号公報
）。For example, polyglycerin organic acid ester, carbon number 12, is added to fresh cream or processed cream with a pH of 4.5 to 3.4.
By adding one organic acid consisting of the above and a polyhydric organic acid consisting of 7 or less carbon atoms or diglyceride as its acetyl derivative, it exhibits good foaming properties and shape retention under acidic conditions. A composition for sour whipping has been disclosed (Japanese Patent Publication No. 5941373).
また、乳化側としてレシチンおよび蔗糖脂肪酸エステル
と、さらに構成脂肪酸が飽和酸および不飽和酸からそれ
ぞれなる２種以上のポリグリセリン脂肪酸エステルとを
併用した酸性ホイツピングクリームの製造方法も開示さ
れている（特開昭６０−５４６３５号公報）。Also disclosed is a method for producing acidic whipping cream using lecithin and sucrose fatty acid ester as an emulsifier, and two or more polyglycerin fatty acid esters whose constituent fatty acids are saturated acids and unsaturated acids. (Japanese Unexamined Patent Publication No. 1983-54635).
［発明が解決しようとする課題］
上記した従来のサワーホイツピング用組成物ヤ酸性ホイ
ツピングクリームの製造方法によって得られた組成物は
、ボテに対する安定性や起泡性、保形性についである程
度の改善は認められる。[Problems to be Solved by the Invention] The composition obtained by the above-described conventional sour whipping composition and acidic whipping cream manufacturing method has poor stability against blotting, foaming properties, and shape retention. Some improvement is recognized.
しかし、ホイツピング後のホエーの分離あるいは離水に
ついては、考慮されておらず改善されないという問題が
ある。However, there is a problem in that whey separation or syneresis after whipping is not taken into consideration and is not improved.
ホイツピング用サワークリームは、ボテに対する安定性
があること、ホイツピングした際の起泡性およびホイツ
ピング後の保形性が良好であるということについては、
製品設計上基本的要素として重要であるが、同時にホイ
ツピング後の保水性、すなわちホエーの分離や離水がで
きるだけ少ないことも品質上重要な要素の一つである。Sour cream for whipping has stability against boiling, good foaming properties when whipped, and good shape retention after whipping.
This is important as a basic element in product design, but at the same time, water retention after whipping, that is, minimizing whey separation and water syneresis, is also an important quality element.
これはサワークリームをホイツピングしてパンやケーキ
等のトッピングあるいはデコレーションとして用いた際
、ホエー分離あるいは離水が起こると台座となるスポン
ジに吸収され、スポンジの＆ｌＩ織や食感を低下させる
という問題があるためである。This is because when whipping sour cream and using it as a topping or decoration for bread, cakes, etc., if whey separation or syneresis occurs, it will be absorbed into the sponge that serves as the base, reducing the texture and texture of the sponge. It is.
従って本発明は、ボテに対する安定性があり、起泡性、
保形性と同時に保水性にも優れているホイツピング用サ
ワークリームを提供することを課題とするものである。Therefore, the present invention has stability against blotting, foaming properties,
It is an object of the present invention to provide a sour cream for whipping that is excellent in both shape retention and water retention.
以上のような課題を解決するために次に示すようなホイ
ツピング用サワークリームを提供するものである。In order to solve the above problems, the following sour cream for whipping is provided.
すなわち本発明のホイツピング用サワークリームは、構
成脂肪酸が不飽和脂肪酸および飽和脂肪酸からそれぞれ
なるポリグリセリン脂肪酸エステルを０．５〜２．０重
量％、ＤＥがｌ〜７の澱粉分解物を２〜１０重量％と油
脂および水を含有し、ｐＨが２〜５である。That is, the sour cream for whipping of the present invention contains 0.5 to 2.0% by weight of polyglycerin fatty acid ester whose constituent fatty acids are unsaturated fatty acids and saturated fatty acids, and 2 to 10% by weight of starch decomposition product having a DE of 1 to 7. %, oil and fat, and water, and has a pH of 2 to 5.
そして前記ポリグリセリン脂肪酸エステルの不飽和脂肪
酸エステル：飽和脂肪酸エステルの比が１＝９〜４：６
で含有するものである。And the ratio of unsaturated fatty acid ester to saturated fatty acid ester of the polyglycerin fatty acid ester is 1=9 to 4:6.
It contains.
本発明で用いるポリグリセリン脂肪酸エステルは、構成
脂肪酸が不飽和脂肪酸または飽和脂肪酸からそれぞれな
るなるもので、主として不飽和脂肪酸がオレイン酸で、
飽和脂肪酸がステアリン酸で構成されるものが良く、ま
た脂肪酸エステルは、特にモノエステルが好ましい。ジ
エステル以上は効果が減少する傾向にある。The polyglycerin fatty acid ester used in the present invention consists of constituent fatty acids consisting of unsaturated fatty acids or saturated fatty acids, and the unsaturated fatty acids are mainly oleic acid,
It is preferable that the saturated fatty acid is composed of stearic acid, and the fatty acid ester is particularly preferably a monoester. The effect tends to decrease with diester or higher.
ポリグリセリンの重合体は、２〜１０重合体の何れでも
よいが、特に５〜１０重合体が好まし゛い。The polyglycerin polymer may be any 2-10 polymer, but 5-10 polymer is particularly preferred.
そして構成脂肪酸の不飽和脂肪酸エステルと飽和脂肪酸
エステルの比は、前記範囲のものが最も乳化安定性があ
って、起泡性と保形性に優れている。When the ratio of the unsaturated fatty acid ester to the saturated fatty acid ester of the constituent fatty acids is in the above range, the emulsion stability is the highest and the foaming property and shape retention are excellent.
不飽和脂肪酸エステルと飽和脂肪酸エステルを組成物に
配合する際には、不飽和脂肪酸エステルは油脂または油
相側に添加し、飽和脂肪酸エステルは水または水相側に
添加するのが好ましい。When blending an unsaturated fatty acid ester and a saturated fatty acid ester into a composition, it is preferable that the unsaturated fatty acid ester is added to the fat or oil phase side, and the saturated fatty acid ester is added to the water or aqueous phase side.
しかし両者を混合して同時に添加しても良い。However, both may be mixed and added at the same time.
配合量は、組成物に対して不飽和脂肪酸エステルと飽和
脂肪酸エステルの合計量で０．５〜２．０重量％である
。この配合量が０．５重量％以下になると乳化安定性に
欠け、一方２．０重量％以上では、粘度増加やボテの問
題が発生する上風味不良の原因になる。The blending amount is 0.5 to 2.0% by weight of the total amount of unsaturated fatty acid ester and saturated fatty acid ester based on the composition. If the amount is less than 0.5% by weight, emulsion stability will be lacking, while if it is more than 2.0% by weight, problems such as increased viscosity and staleness will occur, as well as poor flavor.
次に澱粉分解物は、各種澱粉を酸または酵素により加水
分解したもので、分解度を表すのにＤ Ｅ （ｄｅｘｔ
ｒｏｓｅ ｅｑｕｉｖｅｒｉｎｔ）が広く用いられ、次
式によって算出される。Next, starch decomposition products are obtained by hydrolyzing various starches with acids or enzymes, and the degree of decomposition is expressed by D E (dext
rose equiverint) is widely used and is calculated by the following formula.
固形分
（昭和３６年１月１５日 朝倉書店発行、三国二部著、
デンプンハンドブック、５３８〜５３９頁）本発明にお
いて用いられる澱粉分解物は、ＤＥが１〜７の粉末状ま
たは液状のもので、ＤＥが１以下のものを用いると溶解
性が悪く、このため他の原材料に均一に分散させるのに
時間を要したり、製品にムラが生しる。一方ＤＥが７以
上のものは粘度が減少し起泡性が悪くなる。Solid content (January 15, 1960, published by Asakura Shoten, written by Mikuni in two volumes,
(Starch Handbook, pp. 538-539) The starch decomposition product used in the present invention is in powder or liquid form with a DE of 1 to 7. If a product with a DE of 1 or less is used, it has poor solubility, and therefore other It takes time to uniformly disperse it into the raw materials, and the product becomes uneven. On the other hand, when the DE is 7 or more, the viscosity decreases and the foaming property deteriorates.
この澱粉分解物の配合量は、２〜１０重量％の範囲が適
当で、２重量％以下では乳化安定性や保形性あるいは保
水性が劣り、１０重量％以上になると起泡性や風味が低
下する。The appropriate amount of this starch decomposition product is in the range of 2 to 10% by weight; if it is less than 2% by weight, emulsion stability, shape retention, or water retention will be poor, and if it is more than 10% by weight, foaming properties and flavor will be poor. descend.
本発明で使用される油脂は、食用に供し得る動植物油脂
であれば全て利用でき、１種または２種以上の混合物、
更にはこれらの油脂を化学的および／または物理的処理
を施したものであってもよい。例えば、大豆油、ビーナ
ツツ油、パーム油、ヤシ油、ナタネ油、コーン油、サフ
ラワー油、綿実油、乳脂肪、魚油等の各種動植物性油脂
及びこれらの硬化油の１種または２種以上の混合物が使
用でき、そしてこれらの油脂の配合量は、目的とするホ
イツピング用サワークリームの特性に応じて適宜選択で
きるが、組成物に対して３０〜４０重量％が適当である
。The fats and oils used in the present invention can be any edible animal or vegetable fats and oils, including one type or a mixture of two or more types,
Furthermore, these fats and oils may be chemically and/or physically treated. For example, various animal and vegetable oils and fats such as soybean oil, bean oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, milk fat, and fish oil, and mixtures of one or more of these hydrogenated oils. The amount of these oils and fats can be selected as appropriate depending on the characteristics of the intended sour cream for whipping, but it is suitably 30 to 40% by weight based on the composition.
本発明のホイツピング用サワークリーム組成物のｐＨは
２〜５の範囲内でなければならない。The pH of the whipping sour cream composition of the present invention must be within the range of 2-5.
ｐＨが２以下では酸味が強すぎて風味上好ましくな（、
逆にｐＨが５以上では、酸味が不足して爽やかさに欠け
るという問題がある。If the pH is less than 2, the sourness is too strong and the flavor is undesirable (,
On the other hand, if the pH is 5 or higher, there is a problem that the acidity is insufficient and the refreshing taste is lacking.
ｐＨの調整方法としては、アスコルビン酸、クエン酸、
乳酸等の有機酸またはレモン果汁等の酸性食品を配合し
ても良いし、また乳を乳酸菌等の微生物で発酵して酸生
成した発酵乳を配合しても良く、これらの併用でもよい
。As a method for adjusting pH, ascorbic acid, citric acid,
An organic acid such as lactic acid or an acidic food such as lemon juice may be blended, or fermented milk obtained by fermenting milk with microorganisms such as lactic acid bacteria to produce acid may be blended, or a combination of these may be used.
また必要に応じて組成物中にその他の乳化剤や安定側を
配合して乳化安定性の微調整を図ったり、香料、香辛料
、着色料、保存料、糊料、調味料、甘味料並びにチーズ
等の乳製品等を配合してその喝好性や品質安定性を高め
ることも可能で、これらの配合は本発明の範囲を逸脱す
るものではない。In addition, if necessary, other emulsifiers and stabilizers may be added to the composition to finely adjust the emulsion stability. It is also possible to improve the palatability and quality stability by adding dairy products, etc., and such combinations do not depart from the scope of the present invention.
なお、本発明のホイツピングすサワークリーム組成物は
、上記原材料を水で適宜調整して所望の組成にする。In addition, the whipping sour cream composition of the present invention is prepared by appropriately adjusting the above-mentioned raw materials with water to obtain a desired composition.
次に本発明のホイツピング用サワークリーム組成物の製
造方法について説明する。Next, a method for producing a sour cream composition for whipping according to the present invention will be explained.
まず油脂に不飽和脂肪酸のポリグリセリン脂肪酸エステ
ルを配合して分散し油相を調製する。First, a polyglycerin fatty acid ester of an unsaturated fatty acid is blended into oil and fat and dispersed to prepare an oil phase.
これとは別に水に飽和脂肪酸のポリグリセリン脂肪酸エ
ステルと澱粉分解物、酸味成分等の各種の添加物を配合
して溶解し水相を調製する。Separately, various additives such as polyglycerol fatty acid ester of saturated fatty acid, starch decomposition products, and sour ingredients are blended and dissolved in water to prepare an aqueous phase.
そして上記の油相と水相を混合して均質化後殺菌あるい
は滅菌しｐＨが２〜５のホイツピング用サワークリーム
組成物を製造することができる。Then, the above-mentioned oil phase and aqueous phase are mixed, homogenized, and then sterilized or sterilized to produce a whipping sour cream composition having a pH of 2 to 5.
本発明のホイツピング用サワークリーム組成物の製造方
法は、上記の方法に限定されるものでなく、例えば油脂
、飽和脂肪酸と不飽和脂肪酸のポリグリセリン脂肪酸エ
ステル、水および澱粉分解物と酸味成分を同時に混合し
て均質化した後殺菌し、ｐＨを２〜５に調製することに
よってホイツピング用サワークリーム組成物を製造する
こともできる。The method for producing the sour cream composition for whipping of the present invention is not limited to the above method, and for example, oil, polyglycerin fatty acid ester of saturated fatty acid and unsaturated fatty acid, water, starch decomposition product, and sour component are mixed simultaneously. A sour cream composition for whipping can also be produced by homogenizing, sterilizing, and adjusting the pH to 2 to 5.
その後、必要に応じて噴霧乾燥または凍結乾燥等により
粉末化も可能である。Thereafter, it can be powdered by spray drying, freeze drying, etc., if necessary.
以上のように調製したホイツピング用サワークリームは
、ホイツパ−あるいはホイツピングマシン等によってホ
イツピングすると口当たりが良好で爽やかな風味を有す
るホイップドサワークリームとなる。When the sour cream for whipping prepared as described above is whipped with a whipper or a whipping machine, it becomes a whipped sour cream with a pleasant mouthfeel and a refreshing flavor.
以下に実施例と比較例を示し、本発明をより明瞭にする
。Examples and comparative examples are shown below to make the present invention more clear.
〔実施例］
実施例１
水５．３６５ｋｇにクエン酸３５ｇ、発酵乳（無脂乳固
形率１２％）５００ｇおよびＤＥが２の澱粉分解物５０
０ｇを溶解し、これにデカグリセリンモノオレエート（
不飽和脂肪酸のポリグリセリン脂肪酸エステル）３０ｇ
とデカグリセリンモノステアレート（飽和脂肪酸のポリ
グリセリン脂肪酸エステル）７０ｇおよび大豆油３．５
ｋｇを添加して乳化物を調製した。[Example] Example 1 5.365 kg of water, 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of starch decomposition product with DE of 2
Dissolve 0g of decaglycerin monooleate (
Polyglycerin fatty acid ester of unsaturated fatty acids) 30g
and decaglycerin monostearate (polyglycerin fatty acid ester of saturated fatty acids) 70g and soybean oil 3.5g
kg was added to prepare an emulsion.
上記で調製した乳化物を７５°Ｃで５分間ホモミキサー
にかけて予備乳化後、品温を７０°Ｃにして７０ｋｇ／
ｃｄでホモゲナイザーにより均質化し、更に７５゛Ｃで
１５分間殺菌した後ｌＯ°Ｃまで冷却してｐＨが３．０
のホイツピング用サワークリーム組成物を得た。After pre-emulsifying the emulsion prepared above in a homomixer at 75°C for 5 minutes, the product temperature was adjusted to 70°C and 70kg/
Homogenize with cd homogenizer, further sterilize at 75°C for 15 minutes, cool to 10°C and adjust to pH 3.0.
A sour cream composition for whipping was obtained.
実施例２
水５．２８４ｋｇにクエン酸１６ｇ、レモン果汁３００
ｇ、発酵乳（無脂乳固形率１２％）３００ｇおよびＤＥ
が３の澱粉分解物５００ ｇを熔解し、これにデカグリ
セリンモノオレエート２０ｇとデカグリセリンモノステ
アレート８０ｇおよび大豆油３．５ｋｇを添加して乳化
物を調製した。Example 2 5.284 kg of water, 16 g of citric acid, 300 g of lemon juice
g, 300 g of fermented milk (non-fat milk solids rate 12%) and DE
An emulsion was prepared by melting 500 g of a starch decomposition product of 3 and adding thereto 20 g of decaglycerin monooleate, 80 g of decaglycerin monostearate, and 3.5 kg of soybean oil.
この調製した乳化物を実施例１と同様に予備乳化後均質
化し、殺菌、冷却してｐＨが３．０のホイツピング用サ
ワークリーム組成物を得た。The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.
比較ｇ４１
水５．８１５ｋｇにクエン酸３５ｇ、発酵乳（無脂乳固
形率１２％）５００ｇおよび澱粉分解物の代替としてハ
イメトキシルペクチン５０ｇを溶解し、これにデカグリ
セリンモノオレエート３０ｇとデカグリセリンモノステ
アレート７０ｇおよび大豆油３．５ｋｇを添加して乳化
物を調製した。Comparison g41 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of high methoxyl pectin as a substitute for starch decomposition product were dissolved in 5.815 kg of water, and 30 g of decaglycerin monooleate and decaglycerin monooleate were dissolved in this. An emulsion was prepared by adding 70 g of stearate and 3.5 kg of soybean oil.
この調製した乳化物を実施例１と同様に予備乳化後均質
化し、殺菌、冷却してｐＨが３．０のホイツピング用サ
ワークリーム組成物を得た。The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.
比較例２
水５．７５４ｋｇにクエン酸１６ｇ、レモン果汁３００
ｇ、発酵乳（無脂乳固形率１２％）３００ｇおよび澱粉
分解物の代替としてＣＭＣ（カルボキシルメチルセルロ
ーズ）３０ｇを溶解し、これにデカグリセリンモノオレ
エート２０ｇとデカグリセリンモノステアレート８０ｇ
および大豆油３．５ｋｇを添加して乳化物を調製した。Comparative Example 2 5.754 kg of water, 16 g of citric acid, 300 g of lemon juice
g, 300 g of fermented milk (non-fat milk solids ratio 12%) and 30 g of CMC (carboxyl methyl cellulose) as a substitute for starch decomposition product were dissolved, and 20 g of decaglycerin monooleate and 80 g of decaglycerin monostearate were dissolved therein.
and 3.5 kg of soybean oil were added to prepare an emulsion.
この調製した乳化物を実施例１と同様に予備乳化後均質
化し、殺菌、冷却してｐＨが３，０のホイツピング用サ
ワークリーム組成物を得た。The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.
比較例３
水５．３６５ｋｇにクエン酸３５ｇ、発酵乳（無脂乳固
形率１２％）５００ｇおよびＤＥが２の澱粉分解物５０
０ ｇを溶解し、これにレシチン３０ｇとデカグリセリ
ンモノステアレート７０ｇおよび大豆油３．５ｋｇを添
加して乳化物を調製した。Comparative Example 3 5.365 kg of water, 35 g of citric acid, 500 g of fermented milk (non-fat milk solids rate 12%) and 50 g of starch decomposition product with DE of 2
0 g was dissolved, and 30 g of lecithin, 70 g of decaglycerin monostearate, and 3.5 kg of soybean oil were added thereto to prepare an emulsion.
この調製した乳化物を実施例１と同様に予備乳化後均質
化し、殺菌、冷却してｐＨが３．０のホイツピング用サ
ワークリーム組成物を得た。The prepared emulsion was pre-emulsified and homogenized in the same manner as in Example 1, sterilized and cooled to obtain a sour cream composition for whipping having a pH of 3.0.
上記の実施例１．２および比較例１．２．３で得られた
ホイツピング用サワークリーム組成物について、乳化状
態、オーバーラン、ホイツング直後の硬度、ホイツング
後の戻り硬度（１０℃で２４時間保存後）、造花後の離
水について判定した。その結果を表に示す。Regarding the sour cream compositions for whipping obtained in Example 1.2 and Comparative Example 1.2.3 above, the emulsification state, overrun, hardness immediately after whipping, return hardness after whipping (after storage at 10 ° C. for 24 hours) ), the syneresis after artificial flowers was judged. The results are shown in the table.
ｊ
上記表から乳化状態、起泡性および保形性に優れ、かつ
保水性の良好なホイツピング用サワークリームは、不飽
和脂肪酸と飽和脂肪酸からそれぞれなるポリグリセリン
脂肪酸エステルと特定のＤＥを有する澱粉分解物を配合
した実施例１および２の組成物であることが明らかであ
る。j From the table above, sour cream for whipping that has excellent emulsification, foaming properties, shape retention, and good water retention is a starch decomposition product that has polyglycerin fatty acid esters consisting of unsaturated fatty acids and saturated fatty acids, and a specific DE. It is clear that the compositions of Examples 1 and 2 contain the following.
そして比較例１および２については乳化状態、起泡性、
保形性の点で良好であっても、保水性の点で満足できな
いものであった。また比較例３は、乳化状態が悪く製品
としての組織にほど遠いものであった。For Comparative Examples 1 and 2, the emulsification state, foaming property,
Even if it was good in terms of shape retention, it was unsatisfactory in terms of water retention. In addition, Comparative Example 3 had a poor emulsification state and was far from having a structure that could be used as a product.
〔発明の効果］
本発明のホイツピング用サワークリーム組成物は、乳化
状態が良好で保存中や流通過程でのボテがなく、これを
ホイツピングマシン等によってホイツピングすると、良
好な起泡性と保形性を有し、かつ保水性に優れたホイッ
プドサヮークリームが得られる。このホイノプドサヮー
クリームは、パンやケーキ等のデコレーションとしであ
るいはフィリングとして用いると、爽やかな風味を有し
口当たりが良く、更にはホエー分離や離水が少なく、保
水性が良好であるため、スポンジの組織や食感を低下さ
せることがない優れたものである。[Effects of the Invention] The sour cream composition for whipping of the present invention has a good emulsification state and does not bleed during storage or distribution, and when whipped with a whipping machine etc., it has good foaming properties and shape retention. A whipped sour cream having good water retention properties and excellent water retention properties can be obtained. When used as a decoration or filling for breads, cakes, etc., this hoinopdo sour cream has a refreshing flavor and good texture, and also has low whey separation and water syneresis, and has good water retention. It is an excellent product that does not deteriorate the structure or texture of the sponge.
Claims (2)
それぞれなるポリグリセリン脂肪酸エステルを０．５〜
２．０重量％、ＤＥが１〜７の澱粉分解物を２〜１０重
量％と油脂および水を含有し、ｐＨが２〜５であること
を特徴とするホイッピング用サワークリーム組成物。(1) Polyglycerin fatty acid ester whose constituent fatty acids are unsaturated fatty acids and saturated fatty acids from 0.5 to
A sour cream composition for whipping, comprising 2.0% by weight, 2 to 10% by weight of starch decomposition product having a DE of 1 to 7, oil and fat, and water, and having a pH of 2 to 5.
ステル：飽和脂肪酸エステルの比が１：９〜４：６であ
る請求項（１）記載のホイッピング用サワークリーム組
成物。(2) The sour cream composition for whipping according to claim (1), wherein the ratio of unsaturated fatty acid ester to saturated fatty acid ester of polyglycerin fatty acid ester is 1:9 to 4:6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2230576A JP2911196B2 (en) | 1990-09-03 | 1990-09-03 | Sour cream composition for whipping |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2230576A JP2911196B2 (en) | 1990-09-03 | 1990-09-03 | Sour cream composition for whipping |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04112747A true JPH04112747A (en) | 1992-04-14 |
| JP2911196B2 JP2911196B2 (en) | 1999-06-23 |
Family
ID=16909911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2230576A Expired - Lifetime JP2911196B2 (en) | 1990-09-03 | 1990-09-03 | Sour cream composition for whipping |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2911196B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0714609A2 (en) | 1994-12-01 | 1996-06-05 | Asahi Foods Co., Ltd. | Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same |
| JP2004254611A (en) * | 2003-02-26 | 2004-09-16 | Sakamoto Yakuhin Kogyo Co Ltd | Foaming emulsifier and foam-containing food obtained by using the same |
| WO2009005107A1 (en) | 2007-07-02 | 2009-01-08 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
-
1990
- 1990-09-03 JP JP2230576A patent/JP2911196B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0714609A2 (en) | 1994-12-01 | 1996-06-05 | Asahi Foods Co., Ltd. | Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same |
| JP2004254611A (en) * | 2003-02-26 | 2004-09-16 | Sakamoto Yakuhin Kogyo Co Ltd | Foaming emulsifier and foam-containing food obtained by using the same |
| WO2009005107A1 (en) | 2007-07-02 | 2009-01-08 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2911196B2 (en) | 1999-06-23 |
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