JPS58111639A - Composition for sour whipping cream - Google Patents
Composition for sour whipping creamInfo
- Publication number
- JPS58111639A JPS58111639A JP56209184A JP20918481A JPS58111639A JP S58111639 A JPS58111639 A JP S58111639A JP 56209184 A JP56209184 A JP 56209184A JP 20918481 A JP20918481 A JP 20918481A JP S58111639 A JPS58111639 A JP S58111639A
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- Prior art keywords
- organic acid
- acid
- carbon atoms
- cream
- composition
- 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.)
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Abstract
Description
【発明の詳細な説明】
本発明は酸性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クリーム用組成物を提供するもので
ある。DETAILED DESCRIPTION OF THE INVENTION The present invention provides a composition for sour whipping cream that exhibits good foaming properties and shape retention properties under acidic conditions.
近年９食用クリームおよびクリーム様組成物（粉末クリ
ーム、ホワイトナー、トッピング類等）は食生活の洋風
化（＝伴い、ケーキのデコレーション、およびシューク
リーム、クレープのフィリング等製菓、製パンをはじめ
料理用素材まで、その需要は用途的（：また量的にも拡
大しつつある。また商品の多様化により、クリームの形
態や味覚も種々のものが開発されている。In recent years, 9 edible creams and cream-like compositions (powdered creams, whiteners, toppings, etc.) have become increasingly popular in Western dietary habits (accompanied by the Westernization of dietary habits), and have been used in cake decorations, cream puffs, crepe fillings, and other cooking materials, including confectionery and bread making. The demand for cream is expanding both in terms of use and quantity.Also, due to the diversification of products, various forms and tastes of cream have been developed.
これらの種々の使用形態の中でホイツピングクリームは
言うまでもなく、クリームを起泡して使用儂；供するタ
イプのものであるが、古くよりケーキのデコレーシ欝ン
をはじめ、ムース、ババロアのベース、するいは果実類
へのトッピング等非常に用途の広いものである。Among these various usage forms, it goes without saying that whipping cream is a type of cream that is whipped and served; however, it has been used since ancient times for cake decoration, mousse, Bavarois base, It is extremely versatile, including as a topping for fruits.
これは起泡させることにより、脂肪由来の口当りの重さ
や粘調感をほど良く緩和すると同時に、起泡の程度や起
泡に基づくクリームの造形礪−より、ケーキや果実類等
の相手物との味覚や触感の調和を図ることができるし、
さらに起泡（こ゛よる見かけ容量の増加を伴い単位当り
のクリームけを減じコスト的にも有利であること等から
、・レイノビングクリームの需要は年々増加する傾向に
ある。またクリームの味覚についても、酸味。By foaming, it moderately reduces the heavy mouthfeel and viscosity derived from fat, and at the same time, the degree of foaming and the shape of the cream based on foaming make it more suitable for cakes, fruits, etc. It is possible to harmonize the taste and texture of
Furthermore, the demand for reinnovating cream is increasing year by year due to foaming (this increases the apparent volume, reduces the amount of cream per unit, and is advantageous in terms of cost). ,acidity.
ＩＩ味または辛味等を付加した種々のものが研究されて
いるが、特に酸味を付加したクリームはされやかな風味
があるので好まれつつある。Various types of creams with added flavors such as II flavor or spiciness have been studied, and creams with added sourness are particularly popular because they have a mild flavor.
元来、クリームは酸性状態で起泡処理を施しても。Originally, cream is in an acidic state even if it is foamed.
起泡しないか、あるいは起泡してもその泡状物は粗の１
・・構造となり、］−１当りも良好でないため、現代の
消費者の嗜好を満たすところの起泡と酸味を兼ね備えた
品質良好なサワーホイツピングクリーム用組成物は未だ
開発されていない。サワーホイノピ、ングクリーム用組
成物（−関する先行技術としては、ソルビタン不飽和脂
肪酸、レシチン、蔗糖脂肪酸丙ステル等の乳化剤の種類
や添加歓を特定して製造する方法（特開昭５３−１４５
９５９）あるいは乳化剤としてアセチル化モノグリセラ
イド。It doesn't foam, or even if it foams, the foam is only 1.
... structure, which is not good at all. Therefore, a composition for sour whipping cream of good quality that has both foaming and sourness that meets the tastes of modern consumers has not yet been developed. The prior art related to sour cream compositions includes a method for manufacturing by specifying the types and additions of emulsifiers such as sorbitan unsaturated fatty acids, lecithin, and sucrose fatty acid hesters (Japanese Patent Laid-Open No. 53-145
959) or acetylated monoglycerides as emulsifiers.
環状リン酸、多糖類を添加する製法（特開昭５６−１４
０８６６）等が公表されているが、これらの方法では十
分な起泡は？１すられず、またその泡状物も満足できる
安定性を有するものではない。Production method by adding cyclic phosphoric acid and polysaccharides (JP-A-56-14)
0866) etc. have been published, but are these methods sufficient for foaming? 1, and the foam does not have satisfactory stability.
本発明者は酸性状態におけるクリームでは、クリーム中
の蛋白質が酸変性を起こして凝集形となり起泡力が減少
しの、青うと同時に、添加した乳化剤も酸によりその作
用が抑制され乳化力も弱まるため、良好な起泡成２物が
１冊発され゛て（いないしと１者乏だ。そこで本発明者
は酸性状態におけるクリームの起泡力と乳化力両者の減
少を防止できる条件を種々研究した結果１本発明を完成
したものである。The present inventor believes that in creams under acidic conditions, the proteins in the cream undergo acid denaturation and become aggregated, reducing the foaming power. Therefore, the present inventor conducted various studies on conditions that can prevent the decrease in both the foaming power and emulsifying power of cream in acidic conditions. As a result, the present invention was completed.
すなわち本発明はポリグリセリン有機酸エステル。That is, the present invention is a polyglycerol organic acid ester.
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のディグ
リセライド、油脂および蛋白質を含有しｐＨが４５〜３
．４であるサワーホイツピングクリーム用組成物である
。Diglyceride of one organic acid with 12 or more carbon atoms and a polyhydric organic acid with 7 or less carbon atoms or its acetyl derivative, contains oil, fat, and protein and has a pH of 45 to 3.
．． This is a composition for sour whipping cream, which is No. 4.
次に本発明の詳細な説明することにする。The present invention will now be described in detail.
本発明はクリームの乳化剤としてポリグリセリン有機酸
エステルおよび炭素数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
導体とのディグリセライドを併用することが必要である
。乳化剤としていずれかの単独使用では本、５発明の目
的を達成することはで論ない。すなわちポリグリセリン
有機酸エステル単独使用の場合には、良好な乳化が得ら
れず油相と水相の分離が生じる。一方該ディグリセライ
ド単独使用では１、に泡処理の際離漿が赳−
生じ起泡性が得られない。本発明でいうポリグリセリン
有機酸エステルとは、−１分子のポリグリセリンに４分
子以上の有機酸がエステル結合したものをいう。この場
合の有機酸は飽和または不飽和の炭素数１２以−りの有
機酸である。例えば、ラフリン酸、バルミチン酸。The present invention requires the combined use of a polyglycerin organic acid ester and a diglyceride consisting of an organic acid having 12 or more carbon atoms and a polyhydric organic acid having 7 or less carbon atoms or its acetyl derivative as an emulsifier for the cream. be. There is no doubt that the objects of the present invention cannot be achieved by using any one of them alone as an emulsifier. That is, when polyglycerol organic acid ester is used alone, good emulsification cannot be obtained and separation of the oil phase and the water phase occurs. On the other hand, if the diglyceride is used alone, (1) syneresis occurs during foam treatment and foaming properties cannot be obtained. The polyglycerin organic acid ester as used in the present invention refers to one in which four or more molecules of organic acid are ester bonded to -1 molecule of polyglycerin. The organic acid in this case is a saturated or unsaturated organic acid having 12 or more carbon atoms. For example, lafric acid, valmitic acid.
ステアリン酸、オレイン酸、リノール酸、リルン酸等を
いう。なおポリグリセリン１分子に有機酸２分子以−Ｆ
がエステル結合する場合（＝は、それらの有機酸は必ず
しも同種のものである必要はない。またポリグリセリン
有機酸エステルを２種以上混合使用しても差し支えない
。Stearic acid, oleic acid, linoleic acid, lylunic acid, etc. In addition, one molecule of polyglycerin contains two or more molecules of organic acid.
In the case of an ester bond (=, these organic acids do not necessarily have to be of the same type. Also, two or more types of polyglycerin organic acid esters may be used in combination.
次（：本発明でいう炭素数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およびそれのアセチ
ル誘導体とのディグリセライドとは、１分子のグリセリ
ン（１１分子の炭素数１２以上からなる１個有機酸と１
分子の炭素数７以下からなる多価有機酸またはそれのア
セチル誘導体がそれぞれエステル結合したものをいう。Diglyceride of one organic acid having 12 or more carbon atoms, polyhydric organic acid having 7 or less carbon atoms, and its acetyl derivative as used in the following (: Diglyceride with 12 or more carbon atoms) means 1 molecule of glycerin (11 molecules of carbon atoms). 1 organic acid consisting of 12 or more and 1
Polyhydric organic acids having 7 or less carbon atoms or their acetyl derivatives are ester-bonded.
ここでいう炭素数１２以上からなる１個有機酸とは、１
分子中（＝炭素原子が１２以上の飽和または不飽和の１
個有機酸で９例えば、ラウリン酸、パルミチン酸、ステ
アリン酸、オレイン酸、リノール酸。Here, the single organic acid consisting of 12 or more carbon atoms means 1
In the molecule (= saturated or unsaturated 1 with 12 or more carbon atoms)
9 organic acids such as lauric acid, palmitic acid, stearic acid, oleic acid, and linoleic acid.
リルン酸等をいう。また炭素数７以下からなる多価有機
酸とは、１分子中に炭素原子が７以下の飽和または不飽
和の多価有機酸で９例えば、クエン酸、コハク酸、酒石
酸、リンゴ酸、マレイン酸、アジピン酸等をいう。また
それのアセチル誘導体とは、該多価有機酸の中で分子中
（＝水酸基を有する多価有機酸の水酸基がアセチル化さ
れたものをいい２例えば、ジアセチル酒石酸、アセチル
リンゴ酸等をいう。該多価有機酸またはそれのアセチル
誘導体の中では、クエン酸、コハク酸、ジアセチル酒石
酸が特に好ましい。なお上記ディグリセライドの純品を
求めることは経済的６：好ましいことではなく、゛通常
の製造上混入する程闇のモノあるいはドブグリセライド
の混用は差し支えない。また上す
記ディグリセライドを２種以上混合使用しても差し支え
ない。Refers to lyrinic acid, etc. Polyvalent organic acids having 7 or less carbon atoms are saturated or unsaturated polyvalent organic acids having 7 or less carbon atoms in one molecule, such as citric acid, succinic acid, tartaric acid, malic acid, and maleic acid. , adipic acid, etc. The acetyl derivative refers to a polyvalent organic acid in which the hydroxyl group in the molecule (=hydroxyl group) is acetylated2.For example, it refers to diacetyltartaric acid, acetylmalic acid, etc. Among the polyhydric organic acids or their acetyl derivatives, citric acid, succinic acid, and diacetyltartaric acid are particularly preferred.It should be noted that it is economical to obtain pure diglycerides. There is no problem in using dark substances or dirt glycerides that are mixed in with the above ingredients.Also, there is no problem in using two or more of the above diglycerides in combination.
次ζニボリグリセリン有機酸エステル押よび炭素数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
機酸とのディグリセライドの便−量は油脂Ｃ：対し総１
．１で０１〜１ｏ％％で１両者の比率は前者１重ｌＩｔ
部に対して後者０．１５〜２屯ｌｄ１部でよい。特に使
用ｊｄが油脂に対し総量で１〜４顎喝％で１両者の比率
が前者１に瞳部に対して後者０２５〜１爪獣部であれば
より良好な起泡性と保形性を呈するサワーホイツピング
クリーム用組成物が得られる。Next ζniboriglycerin organic acid ester press carbon number 12
Diglyceride consisting of one organic acid consisting of the above and a polyhydric organic acid consisting of 7 or less carbon atoms - amount is oil C: total 1
．． 1 is 01~1o%% is 1 The ratio of both is the former 1 times lIt
1 part of the latter may be 0.15 to 2 tons/1 part. In particular, if the JD used is 1 to 4% in total to the oil and fat, and the ratio of both is 1 for the former and 0.25 to 1 for the pupil, better foaming properties and shape retention can be achieved. A composition for sour whipping cream having the following properties is obtained.
本発明の油脂としては、獣乳等の動物由来の油脂や大豆
、とうも為こし等の植物由来の油脂を単独または混合し
て使用できる。As the fats and oils of the present invention, fats and oils derived from animals such as animal milk and fats and oils derived from plants such as soybean and corn can be used alone or in combination.
１晰の使用Ｖは目的とするサワーホイツピングクリーム
の特性に応じ適宜選択できるが、クリーム用組成物に対
し３０％％以上であれば十分である。The amount of V used in 1lucid can be appropriately selected depending on the characteristics of the intended sour whipping cream, but it is sufficient if it is 30% or more based on the cream composition.
次に蛋白質も動植物性由来のもの１例えば、カゼインソ
ーダ、脱脂乳、卵白蛋白質９分離大豆蛋白質等を単独ま
たは混合して使用できる。蛋白質の使用量はサワークリ
ームに良好な起泡性を付与するには、クリーム用組成物
に対し、少なくともｏ５ツζ％以−Ｉｎ添加すればよい
。蛋白質はクリームの起泡性に寄与するばかりでなく、
風味に丸味を与ンる効果を有する。なお油脂と蛋白質は
必ずしも純化されたものを使用する必要はなく１例えば
、獣乳由来の生クリームのように油脂と蛋白質が共存し
ているものを使用しても差し支えない。Next, proteins derived from animals and plants, such as casein soda, skim milk, egg white protein, isolated soybean protein, etc., can be used alone or in combination. In order to impart good foaming properties to sour cream, the amount of protein to be used may be at least 05% or more to the cream composition. Protein not only contributes to the foaming properties of cream, but also
It has the effect of rounding the flavor. Note that it is not necessary to use purified fats and proteins; for example, it is also possible to use products in which fats and oils and proteins coexist, such as fresh cream derived from animal milk.
本発明のサワーホイツピングクリーム用組成物のｐＩｌ
は４．５〜３゜４の範囲内でなければならない。ν（が
４．５以上では酸味が不足し味覚上されやかさに欠け、
ｐＨが３．４以下では逆に酸味が強すぎ好ましくな
い。ｐＨの調整方法としては、別途化学合成や発酵によ
って組成によるか、またはそれらの併用でもよい。pIl of the composition for sour whipping cream of the present invention
must be within the range of 4.5 to 3°4. When ν( is 4.5 or higher, the acidity is insufficient and the taste is not smooth,
On the other hand, if the pH is 3.4 or less, the sour taste will be too strong, which is undesirable. As a method for adjusting the pH, it may be determined by the composition by separate chemical synthesis or fermentation, or a combination thereof may be used.
本発明のサワーホイツピングクリーム用組成物に。To the composition for sour whipping cream of the present invention.
さらに他の物質２例えば１重合リン酸塩１本発明に示し
たもの以外の乳化剤、増粘剤、甘味料、果汁、香料。Furthermore, other substances (2) such as monopolymerized phosphate (1) emulsifiers, thickeners, sweeteners, fruit juices, flavorings other than those shown in the present invention.
色素等を含有させても１本発明の範囲を逸脱するもので
はない。特に重合リン酸塩はサワーホイツピングクリー
ムを造形する際、いわゆる「ダシ」を防止し、美感の優
れた造形を行う働きがある。なお所望の組成のサワーホ
イツピングクリーム用組成物を得るには水でその組成を
適宜調整することが可能である。Even if a dye or the like is included, it does not depart from the scope of the present invention. In particular, polymerized phosphate salts have the function of preventing so-called "dish" when shaping sour whipping cream and producing a shape with an excellent aesthetic appearance. In addition, in order to obtain a composition for sour whipping cream having a desired composition, the composition can be appropriately adjusted with water.
次に本発明のサワーホイツピングクリーム用組成物の製
法について説明する。ポリグリセリン有機酸エステル、
炭素数１２以」−からなる１個有機酸と炭素数７以ｔ−
からなる多価有機酸とのディグリセライド、油脂。Next, a method for producing the sour whipping cream composition of the present invention will be explained. polyglycerin organic acid ester,
One organic acid consisting of 12 or more carbon atoms and t- of 7 or more carbon atoms
Diglycerides with polyvalent organic acids, consisting of fats and oils.
蛋白質および所望、により重合リン酸塩、せ味料、増粘
剤等を混合し、均質乳化した後、乳酸菌等の微生物によ
り酸生成を行うか、あるいは別途酸を添加するか。After mixing the protein and, if desired, polymerized phosphate, seasoning, thickener, etc. and homogeneously emulsifying it, acid production is performed using microorganisms such as lactic acid bacteria, or acid is added separately.
またはその併用（二よりｐＨ４，５〜３４の範囲に調整
すること（二よりサワーホイツピングクリーム用組成物
が製造できる。その後、必要に応じ微生物による品質変
。or a combination thereof (by adjusting the pH to a range of 4.5 to 34) (a composition for sour whipping cream can be produced from the above). Thereafter, if necessary, the quality may be altered by microorganisms.
化を防ぐために加熱処理を施したり、冷蔵、冷凍処理を
施したり、噴霧または凍結乾燥等により粉末状（ニする
ことも可能である。本発明のサワーホイツピングクリー
ム用組成物の製法は、上記製法に限定されるものではな
く、別法として９例えば、所望のｐＨに調整し゛たのち
ポリグリセリン有機酸エステルおよび炭素数１２以１−
からなる１個有機酸と炭素数７以Ｆからなる多価有機酸
とのディグリセライドを添加し、加熱溶融混合しても同
様Ｃニサワーホイノピングクリーム用組成物を製造する
ことができるものである。The composition for sour whipping cream of the present invention can be prepared by heat treatment, refrigeration, freezing treatment, spraying, freeze drying, etc. to prevent it from becoming a powder. The production method is not limited to the above method, and as an alternative method, for example, after adjusting to the desired pH, polyglycerol organic acid ester and
A composition for sour hoinoping cream can also be produced by adding a diglyceride consisting of one organic acid consisting of C and a polyhydric organic acid consisting of 7 or more carbon atoms, and heating and melting the mixture. It is.
本発明のサワーホイツピングクリーム用組成物を泡ッピ
ングクリームが得られる。また本発明のサワーホイツピ
ングクリーム用組成物を長時間凍結した後、解凍して起
泡処理を施しても、凍結前に比べ遜色のない良好な起泡
性と保形性を呈するのも本発明の大きな特徴である。Foaming cream is obtained from the composition for sour whipping cream of the present invention. Furthermore, even if the sour whipping cream composition of the present invention is frozen for a long period of time, thawed and subjected to foaming treatment, it exhibits good foaming properties and shape retention comparable to those before freezing. This is a major feature of the present invention.
実験例
ポリグリセリン有機酸エステル、炭素数１２以、トから
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のディクリセライトの両乳化
剤の種々の混合割合が、サワーホイツピングクリームの
起泡性と保形性に如何ｉ二影響するかを知るため下記の
実験を行った。Experimental Examples Polyglycerin organic acid ester, various mixing ratios of both emulsifiers of dicrycerite, one organic acid consisting of 12 or more carbon atoms, and a polyhydric organic acid consisting of 7 or less carbon atoms or its acetyl derivative. The following experiment was conducted to find out how the foaming properties and shape retention of sour whipping cream are affected.
植物性油脂（ＣＷ１２００．花王フー直東製）４７０ｆ
。Vegetable oil (CW1200. Manufactured by Kao Fu Naoto) 470f
.
脱す乳粉末４０２．ヘキサメタリン酸ｌｔ、水４００？
。Dehydrated milk powder 402. Hexametaphosphoric acid lt, water 400?
.
および次表に示す種々の重量割合のポリグリセリンステ
アレートエステル（８Ｙグリスター８８−５００．版本
薬品工業■製）とグリセリンモノステアレートジアセチ
ル酒石酸エステル（サンプラ）ＮＯ６４１Ｅ、太陽化学
■裂）を総量で９２を混合し、８０℃で加熱溶融した。and polyglycerin stearate ester (8Y Glister 88-500, manufactured by Hanmoto Yakuhin Kogyo) and glycerin monostearate diacetyl tartrate (sampler) NO641E, Taiyo Kagaku ■) in various weight proportions shown in the following table, in a total amount of 92 were mixed and heated and melted at 80°C.
これを冷却後、乳酸水溶液を用いてｐＨ，４，０１二調
整したサワーホイツピングクリーム用組成物１．．０Ｏ
Ｏｆを得た。After cooling this, the pH was adjusted to 4.01 using an aqueous lactic acid solution to prepare a composition for sour whipping cream 1. ．． 0O
I got Of.
該組成物を２℃で一昼夜エージングしたのち、′市動泡
〜γ器で起泡させ起泡性、保形性を調べたところ９次表
に小す結果を得た。なお起泡性は上記（−示す式でオー
バーラン■を測定した。After aging the composition at 2 DEG C. for a day and night, it was foamed in a commercial foam to gamma machine and its foaming properties and shape retention were examined, and the results shown in Table 9 were obtained. Note that the foaming property was measured by overrun (■) using the formula shown above (-).
オーバーラン（％）−
１００
また保形性は造花後２０℃で一晩放置して形崩れの程度
を較察した。なお形崩れの程度は、形崩れなしの場合は
ｔｃ３．形崩れがわずかな場合○、形崩れが激しい場合
は×で示した。Overrun (%) - 100 Shape retention was determined by leaving the artificial flowers at 20° C. overnight and comparing the degree of deformation. The degree of deformation is tc3 if there is no deformation. When the shape was slightly deformed, it was marked with ○, and when the shape was severely deformed, it was marked with ×.
上記結果より、ポリグリセリンステアレートエステルの
混合割合がグリセリンモノステアレートジアセチル酒石
酸エステルに比べ多い場合には、起泡性は良好だが保形
性に欠け、逆に前者の混合割合が後者に比べ少ない場合
には、保形性は良好だが十分な起泡が得られない傾向が
みられる。起泡性、保形性とも良好なサワーホイツピン
グクリームを得るためには１両乳化剤の混合割合は。From the above results, when the mixing ratio of polyglycerol stearate ester is higher than that of glycerin monostearate diacetyl tartrate, foaming properties are good but shape retention is poor, and conversely, the mixing ratio of the former is lower than the latter. In some cases, although the shape retention is good, there is a tendency that sufficient foaming cannot be obtained. In order to obtain sour whipping cream with good foaming properties and shape retention properties, the mixing ratio of both emulsifiers must be determined.
ポリグリセリンステアレートエステル１１［１部（二対
しグリセリンモノステアレートジアセチル酒石酸エステ
ル０１５〜２市１部でなければならず、特（＝前音１重
量部に対し、後者０．２５〜ｔｔｔａ部であれば、より
良好な起泡↑ｌＦと保形性を呈するサワーホイツピング
クリームが得られる。Polyglycerol stearate ester 11 [1 part (2 to 1 part of glycerin monostearate diacetyl tartaric acid ester 015-2) must be 1 part, especially (= 1 part by weight of the latter 0.25 to ttata part) If so, a sour whipping cream exhibiting better foaming ↑IF and shape retention can be obtained.
実施例１
牛乳由来の生クリーム（脂肪含有率４７％％、無脂乳固
形分４”％） ９６．５Ｋｇ１ニボリグリセリンステア
レートエステル（ｓｙグリスター８８−５００． 版
本薬品り業（株）ｆｕ）０．４１’ｖ及びグリセリンモ
ノステアレートジアセチル酒石酸エステル（サンソフＨ
’Ｊｏ６４］ｇ、太陽化学（株）製）０．１に９を添り
ＩＩＬ、、 ８０℃にＩＪＩＩ熱し、溶融混合と殺菌
を施した。これに前もってラクトバチルス・ブルガリカ
スをスターターとして調整した＞ １（１ｗ／ｖ％脱晰
発酵乳３〜を接種し、３７℃でｐＨ３，７になるまで乳
酸発酵し１次いで５℃まで冷却し、サワーホイツピング
クリーム用組成物を得た。Example 1 Milk-derived fresh cream (fat content 47%, non-fat milk solids 4”%) 96.5Kg1 Nivoriglycerin stearate ester (sy Glister 88-500. Hanhon Yakuryu Gyo Co., Ltd. fu) 0.41'v and glycerin monostearate diacetyl tartrate (Sansof H
'Jo64]g, manufactured by Taiyo Kagaku Co., Ltd.) 0.1 and 9 was added and heated to 80° C. to perform melt mixing and sterilization. This was inoculated with Lactobacillus bulgaricus prepared in advance as a starter. A composition for sour whipping cream was obtained.
該組成物を５℃で一昼夜エージングしたのち、電動ホイ
ツパ−で起泡させたところ、キメが細かく、起泡性及び
造花後の保形性等の物性とも好ましいサワーホイツピン
グクリームであった。なお該組成部を−１５℃で２週間
凍結保存したのち解凍し、同様に電動ホイツパ−で起泡
させたところ凍結前のものと物性は何ら変わらなかった
。After aging the composition at 5° C. for a day and night, it was whipped with an electric whipper, and the result was a sour whipped cream with a fine texture and favorable physical properties such as foamability and shape retention after artificial flowers. When the composition was stored frozen at -15°C for two weeks, thawed, and foamed using an electric whipper, the physical properties were no different from those before freezing.
実楡例２
先
植物性油脂（ｃｗ１２００．花（Ｅ７−１’（４’り製
）２８０〜にポリグリセリンステアレートエステル（Ｓ
Ｙグリスター８８−５００．版本薬品工業（株）製）６
Ｋｇ及びグリセリンモノステアレートクエン酸エステル
（サンソフトＮＯ６２１Ｂ、太陽化学（株）製）３Ｋｇ
を添加、溶解せしめ油相を調整した。一方温水２６０
Ｋｇに脱脂粉乳４０Ｋｇと〜キサメタリン酸ソーダｌＫ
ｆを溶解せしめ水相を調整した。この両昔を７０℃に加
温し、水相（二油相を加え、７０℃（二保持したまま１
５分間混合攪拌したのち、’ ８０’／、！の圧力で均
質化し１次いでこれに牛乳由来の殺菌クリーム（脂肪含
有率４７ ％％、無脂乳固形分４ＷＡＮ％）３８０−を
加えて、８０℃に加熱し殺菌を施した。これに前もって
ラクトバチルス・ブルガリカス及びストレップトコノカ
ス・サーモフィラスを混合スタータとして調整した１０
％％脱脂発酵乳３０−を接種し、４２℃でｐＨ３，５・
物を得た。Elm Example 2 Polyglycerin stearate ester (S
Y Glister 88-500. Manufactured by Hanhon Yakuhin Kogyo Co., Ltd.) 6
kg and glycerin monostearate citric acid ester (Sunsoft NO621B, manufactured by Taiyo Kagaku Co., Ltd.) 3 kg
was added and dissolved to prepare an oil phase. On the other hand, hot water 260
Kg + 40Kg of skim milk powder and ~1K of sodium xametaphosphate
f was dissolved to prepare an aqueous phase. Heat these two samples to 70°C, add the water phase (2) and oil phase, and hold at 70°C (2).
After mixing and stirring for 5 minutes, '80'/,! The mixture was homogenized under a pressure of 1.38% of milk-derived sterilized cream (fat content: 47%, non-fat milk solid content: 4WAN%) was added thereto, and sterilized by heating to 80°C. To this, Lactobacillus bulgaricus and Streptochonoccus thermophilus were prepared in advance as a mixed starter.
%% skimmed fermented milk 30- was inoculated and the pH was adjusted to 3.5 at 42°C.
I got something.
該組成物を２℃で一昼夜エージングしたのち、その−代
理人 大村和隆
１９７−After aging the composition at 2°C for a day and night, the agent Kazutaka Omura 197-
Claims (1)
らなる１価有機酸と炭素数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のディグリセライド
、油脂および蛋白質を含有しｐＨが４５〜３．４である
サワーホイツピングクリーム用組成物。 ２ ポリグリセリン有機酸エステル】重量部Ｃ二対して
炭素数１２以りからなる１価有機酸と炭素数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のディグ
リセライドが０，２５〜１重鷺部である特許請求の範囲
第１項記載の組成物。 ３、ポリグリセリン有機酸エステルおよび炭素数１２以
ヒからなる１価有機酸と炭素数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のケイグリセライドを
油脂に対し総曖で１〜４ツ金％含有させる特許請求の範
囲第１項記載の組成物。 ４ 重合リン酸塩を含有させる特許請求の範囲第１項記
載の組成物。[Claims] l. Polyglycerin organic acid ester, a monovalent organic acid having 12 or more carbon atoms and a polyvalent organic acid having 7 or less carbon atoms. A composition for sour whipping cream containing diglyceride with organic acid or its acetyl derivative, oil and fat, and protein and having a pH of 45 to 3.4. 2 Polyglycerin organic acid ester] Diglyceride of a monovalent organic acid having 12 or more carbon atoms and a polyvalent organic acid having 7 or less carbon atoms or its acetyl derivative is 0.25 to 1 based on the weight part C2. The composition according to claim 1, which is Jusagibu. 3. Polyglycerol organic acid ester and monovalent organic acid consisting of 12 or more carbon atoms and polyvalent organic acid consisting of 7 or less carbon atoms or their acetyl derivatives are added to oils and fats in a total of 1 to 4 times. The composition according to claim 1, which contains % gold. 4. The composition according to claim 1, which contains a polymerized phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56209184A JPS5941373B2 (en) | 1981-12-25 | 1981-12-25 | Composition for sour whipping cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56209184A JPS5941373B2 (en) | 1981-12-25 | 1981-12-25 | Composition for sour whipping cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58111639A true JPS58111639A (en) | 1983-07-02 |
| JPS5941373B2 JPS5941373B2 (en) | 1984-10-06 |
Family
ID=16568728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56209184A Expired JPS5941373B2 (en) | 1981-12-25 | 1981-12-25 | Composition for sour whipping cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5941373B2 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054635A (en) * | 1983-09-06 | 1985-03-29 | Fuji Oil Co Ltd | Preparation of acidic whipped cream |
| JPS6070032A (en) * | 1983-09-26 | 1985-04-20 | Nippon Oil & Fats Co Ltd | Sour cream paste and production thereof |
| JPH07213245A (en) * | 1991-10-31 | 1995-08-15 | Unilever Nv | Spoonable non-dairy soured cream |
| 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 |
| KR100351637B1 (en) * | 1999-04-22 | 2002-09-10 | 동서유지 주식회사 | Compound type whipping cream composition containing milk fat and whey protein |
| JP2014033643A (en) * | 2012-08-08 | 2014-02-24 | Kaneka Corp | Acidic whipped cream |
| CN114652627A (en) * | 2022-03-09 | 2022-06-24 | 中山市博深化学有限公司 | Emulsion with low viscosity value and preparation method and application thereof |
| JP2022119690A (en) * | 2021-02-04 | 2022-08-17 | 中沢乳業株式会社 | Liquid milk fat cream having smooth texture after freezing and thawing, and method of manufacturing the same |
-
1981
- 1981-12-25 JP JP56209184A patent/JPS5941373B2/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6054635A (en) * | 1983-09-06 | 1985-03-29 | Fuji Oil Co Ltd | Preparation of acidic whipped cream |
| JPS6070032A (en) * | 1983-09-26 | 1985-04-20 | Nippon Oil & Fats Co Ltd | Sour cream paste and production thereof |
| JPS6331165B2 (en) * | 1983-09-26 | 1988-06-22 | Nippon Yushi Kk | |
| JPH07213245A (en) * | 1991-10-31 | 1995-08-15 | Unilever Nv | Spoonable non-dairy soured cream |
| 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 |
| KR100351637B1 (en) * | 1999-04-22 | 2002-09-10 | 동서유지 주식회사 | Compound type whipping cream composition containing milk fat and whey protein |
| JP2014033643A (en) * | 2012-08-08 | 2014-02-24 | Kaneka Corp | Acidic whipped cream |
| JP2022119690A (en) * | 2021-02-04 | 2022-08-17 | 中沢乳業株式会社 | Liquid milk fat cream having smooth texture after freezing and thawing, and method of manufacturing the same |
| CN114652627A (en) * | 2022-03-09 | 2022-06-24 | 中山市博深化学有限公司 | Emulsion with low viscosity value and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5941373B2 (en) | 1984-10-06 |
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