JPS6214257B2 - - Google Patents
Info
- Publication number
- JPS6214257B2 JPS6214257B2 JP54049394A JP4939479A JPS6214257B2 JP S6214257 B2 JPS6214257 B2 JP S6214257B2 JP 54049394 A JP54049394 A JP 54049394A JP 4939479 A JP4939479 A JP 4939479A JP S6214257 B2 JPS6214257 B2 JP S6214257B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- self
- acid ester
- emulsifying
- oil
- 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.)
- Expired
Links
- 239000006071 cream Substances 0.000 claims description 71
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 51
- 239000000194 fatty acid Substances 0.000 claims description 51
- 229930195729 fatty acid Natural products 0.000 claims description 51
- -1 sorbitan fatty acid ester Chemical class 0.000 claims description 45
- 239000003995 emulsifying agent Substances 0.000 claims description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 22
- 235000011187 glycerol Nutrition 0.000 claims description 20
- 238000005187 foaming Methods 0.000 claims description 17
- 230000014759 maintenance of location Effects 0.000 claims description 15
- 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 claims description 13
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 239000000787 lecithin Substances 0.000 claims description 13
- 235000010445 lecithin Nutrition 0.000 claims description 13
- 229940067606 lecithin Drugs 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000020183 skimmed milk Nutrition 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 5
- 239000003925 fat Substances 0.000 description 37
- 235000019197 fats Nutrition 0.000 description 37
- 239000003921 oil Substances 0.000 description 37
- 235000019198 oils Nutrition 0.000 description 37
- 239000000203 mixture Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 15
- 239000000839 emulsion Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 150000004665 fatty acids Chemical class 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- 238000000265 homogenisation Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 4
- 239000001587 sorbitan monostearate Substances 0.000 description 4
- 235000011076 sorbitan monostearate Nutrition 0.000 description 4
- 229940035048 sorbitan monostearate Drugs 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 3
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003240 coconut oil Substances 0.000 description 3
- 235000019864 coconut oil Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 230000008094 contradictory effect Effects 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- 230000035939 shock Effects 0.000 description 3
- 229940083466 soybean lecithin Drugs 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 239000008256 whipped cream Substances 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021239 milk protein 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
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- PVNIQBQSYATKKL-UHFFFAOYSA-N Glycerol trihexadecanoate Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 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
- 230000007547 defect Effects 0.000 description 1
- 229940061607 dibasic sodium phosphate Drugs 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- MOYKHGMNXAOIAT-JGWLITMVSA-N isosorbide dinitrate Chemical compound [O-][N+](=O)O[C@H]1CO[C@@H]2[C@H](O[N+](=O)[O-])CO[C@@H]21 MOYKHGMNXAOIAT-JGWLITMVSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
本発明は良好な起泡性を有し、かつその起泡物
がすぐれた保形性を示し、而も輸送中及び保管中
の温度変化や振動に対してすぐれた安定性を有す
る合成ホイツプ用クリームの製造方法に関するも
のである。
現在一般に合成ホイツプ用クリームとしては油
分40〜50％のコンパウンド型（脂肪中に一部乳脂
肪を含有するクリーム）及びノンデーリー型（動
植物油脂など乳脂肪以外の脂肪より合成されたク
リーム）があり、これらのクリームに要求される
諸物性としては、第１に安定した起泡性を示すこ
と、つまり一定した起泡時間と適当なオーバーラ
ンをもち、すぐれた造花性を有すること、第２に
ケーキなどに造花された後の輸送中及び保管中の
温度変化と振動によつて離水、形くずれなどを起
さない良好な保形性を有すること、第３にクリー
ムが輸送中あるいは保管中の温度変化や振動によ
り増粘したり、性状の変化（可塑化）を生じない
すぐれた乳化安定性を有すること、第４に風味が
天然生クリームに比較して極端に劣らないことな
どがあげられる。現在市販されている合成ホイツ
プ用クリームにおいて起泡性に関してすぐれた物
性を有しているものは概して耐輸送性、耐熱性
（振動、温度変化により増粘、可塑化現像の生じ
難い性質）の面で問題を生じ易いものが多く、又
需要増加の傾向にある家庭用のホイツプ用クリー
ムの場合には輸送、保管は苛酷な条件を強いられ
ることが多く、特に夏期、クリームの品温が25℃
以上に上昇する可能性をもつている。生クリー
ム、合成クリームは本来取扱いに注意し、而も５
℃前後の温度に保存され、使用されることが望ま
しいが、実情は上述の如く長距離の輸送に耐え、
かつ高温にさらされる恐れも起り得るのである。
さきに述べたように良好な起泡性、台花性を有
し、同時に耐輸送性、耐熱性をもつことは合成ホ
イツプ用クリームを作るに当り相矛盾する性質で
あるので合成ホイツプ用クリーム製造業者を悩ま
せてきた問題であつた。そのため合成ホイツプ用
クリームの製造に当つては当業者は特に乳化剤の
選択に苦心を払つているが、各種文献（含特許）
をみるに、良好な起泡性、造花性を有する合成ホ
イツプ用クリームのテストとしては品温20℃にお
ける増粘、可塑化の有無をクリーム合成の実用性
の有無の基準としている。それ故、現在市場にあ
る合成ホイツプ用クリームは業務用（比較的注意
して取扱われる傾向にある）としては十分に通用
するすぐれた物性を備えたものも、条件の苛酷な
家庭用とした場合には可塑化現象を生じ易く、全
く商品価値のないものとなつてしまうことが屡屡
生ずる。それを避けるため、起泡性、保形性を主
に要求される業務用と乳化安定性を必須条件とす
る家庭用とを、配合を違えて別々に製造している
例も少くない。又保形性、耐熱性については油脂
の融点による影響も大きく、油脂の融点を36〜40
℃（口中で完全には融解し難い融点）とすれば、
上述の矛盾する要因も解決し得るのであるが、こ
れは合成ホイツプ用クリームとしての風味を劣化
することとなる。
本発明はかゝる問題点を解消し、ホイツプ用ク
リームとして良好な起泡性、保形性を有し、かつ
輸送中及び保管中の温度変化に対してクリームが
増粘したり、可塑化したりしないすぐれた乳化安
定性を有する合成ホイツプ用クリームの製造方法
に関するものである。
一般に油脂を水中油型に乳化するには親油性乳
化剤と親水性乳化剤とを併用することが常識とさ
れているが、市販合成ホイツプ用クリームは諸種
の必要物性を充たすために親水性乳化剤として蔗
糖脂肪酸エステルを用いることが最も好ましいも
のとされている。一方合成ホイツプ用クリームの
製造方法の一つとして、油脂中に予め乳化剤を溶
解又は分散して油脂組成物を作り、これと脱脂乳
などの水溶液とを乳化する方法があるが、一般に
蔗糖脂肪酸エステルは油脂に溶解し難いため、こ
の蔗糖脂肪酸エステルを合成クリームの製造に乳
化剤として使用する場合には、当業者間では屡々
この蔗糖脂肪酸エステルを他の乳化剤と混合溶解
しておき、これを油脂中に溶解、分散させた後冷
却してクリーム用油脂組成物を製造し、然る後合
成クリーム製造の際に、加熱溶解して脱脂乳など
の水溶液と混合乳化する。然しながらこの方法は
合成クリームの製造の際、加熱溶解する場合に蔗
糖脂肪酸エステルが油脂中に沈澱し、容器の底部
に付着し、そのために乳化剤のバランスをくずし
目的とする合成クリームの品質をバラつかせる要
因となる欠陥を有する。
以上述べた如く、合成ホイツプ用クリームは相
矛循する物性が要求されるので、各種の研究が行
なわれて来ているが、本発明者らは親水性乳化剤
として、これらの要求を満足し得る乳化剤として
レシチンと共に自己乳化型ソルビタン脂肪酸エス
テル及び自己乳化型グリセリン脂肪酸エステルの
併用が特にすぐれていることを見い出した。周知
の如くソルビタン脂肪酸エステルはソルビツト
（又はそれより誘導されたソルビタン）と脂肪酸
とから成る複雑な化合物であり、グリセリン脂肪
酸エステルと共に油脂の乳化には屡々用いられて
おり、又自己乳化性のものも同様に用いられるこ
とが多い。然しながら上述の如き合成ホイツプ用
クリームの製造を目的として積極的に用いられた
例はなく、又それらの使用により合成ホイツプ用
クリームの改質を図り得ることは本発明者らも予
期せざるところであつた。
即ち、本発明は油脂40〜50％（重量％以下同
様）と牛乳、脱脂乳あるいは乳固形を含む水溶液
50〜60％に乳化剤としてレシチンと自己乳化型ソ
ルビタン脂肪酸エステル及び自己乳化型グリセリ
ン脂肪酸エステルを用い、かつそれぞれが油脂に
対して下記の条件
１ 0.2％レシチン0.7％
２ 0.3％自己乳化型ソルビタン脂肪酸エステ
ル
３ 0.1％自己乳化型グリセリン脂肪酸エステ
ル
４ 0.5×レシチンの半量＋自己乳化型グリセリ
ン脂肪酸エステル1.05％
５ レシチン＋自己乳化型ソルビタン脂肪酸エス
テル＋自己乳化型グリセリン脂肪酸エステル
2.4％
６ 0.5％自己乳化型ソルビタン脂肪酸エステ
ル＋自己乳化型グリセリン脂肪酸エステル
をすべて満足するように使用して乳化することを
特徴とするものである。
本発明で使用する油脂としては天然動植物油
脂、例えばナタネ油、トウモロコシ油、綿実油、
カポツク油、大豆油、米油、パーム油、牛脂など
の油脂及びこれらに分別、水素添加、エステル交
換などの処理を行なつて得られる油脂の単独又は
２種以上の混合油脂60〜90％とヤシ油、パーム核
油などの所謂ラウリン系油脂及びこれらに分別、
水素添加、エステル交換などの処理を行なつて得
られる油脂10〜40％との混合油脂であつて、さら
に好ましくは上昇融点が30〜36℃で、５℃、20
℃、35℃のSFI値がそれぞれ35〜55、15〜25、０
〜５の範囲に入る油脂が使用される。
本発明で使用される油脂の量は合成ホイツプ用
クリームに対して40〜50％（乳化剤を含む）であ
つて、40％未満では乳化安定性はすぐれるが、起
泡して得られる起泡物は腰の出にくい保形性に乏
しいものとなり易く、又50％を超えると合成ホイ
ツプ用クリームの粘度が高くなり輸送中の振動な
どによつて可塑化し易く、風味の点においてもオ
ーバーランの低い食感の悪いホイツプドクリーム
となり易い。
本発明において使用される水溶液としては、牛
乳、脱脂乳あるいは乳固形を含む水溶液が用いら
れる。なおこゝでいう乳固形を含む水溶液とは脱
脂粉乳、全脂粉乳、ナトリウムカゼイネート、ホ
エー蛋白、バターミルクなどの乳固形の単独又は
２種以上の混合物の水溶液である。
又本発明においては合成ホイツプ用クリームを
製造するに当つて増粘防止を目的として水溶液に
リン酸塩を添加することが好ましい。添加すべき
リン酸塩としては第２リン酸ナトリウム、第３リ
ン酸ナトリウムなどの正リン酸のアルカリ金属塩
とヘキサメタリン酸ナトリウム、トリポリリン酸
ナトリウムなどの重合リン酸のアルカリ金属塩が
あげられるが、好ましくはヘキサメタリン酸ナト
リウムの添加が望ましい。
本発明では乳化剤としてレシチンと自己乳化型
ソルビタン脂肪酸エステルと自己乳化型グリセリ
ン脂肪酸エステルが使用されるが、レシチンとし
ては通常市販の大豆レシチンが好ましく、又自己
乳化型ソルビタン脂肪酸エステルとは炭素数14〜
22の飽和脂肪酸とソルビタンおよびソルビツト、
ソルバイドの混合物のモノ、ジ、トリ、ポリエス
テルの混合物であり、飽和脂肪酸が95％以上であ
ることが望ましく、さらに自己乳化型グリセリン
脂肪酸エステルとは炭素数14〜22の飽和及び／又
は不飽和脂肪酸とグリセリンのモノ、ジ、トリエ
ステルの混合物であり、油脂の配合油分に応じて
適宜選択するものである。これらのエステルが自
己乳化型であるためには一般の自己乳化型でない
エステルが製造時に使用したアルカリ触媒を反応
後中和するのに対して、自己乳化型においては反
応後も中和せず触媒が脂肪酸ナトリウムとして残
存していることが必要である。本発明では又これ
らエステルの強熱残留物が1.0％以上であること
が好ましく又温水に溶解した場合、簡単に均一な
ゲル又はゾルを形成し温度低下してもゲル又はゾ
ルを形成しており、さらにこれらエステルの１％
水溶液の水素イオン濃度がPH８以上であることが
必要である。本発明において乳化剤としてレシチ
ンに加うるに自己乳化型のエステルを用いること
により合成ホイツプ用クリームの物性が飛躍的向
上をみたのは通常用いられている自己乳化型でな
いこれらエステルには含有されていない脂肪酸ナ
トリウムの相乗効果によるものと思われる。本発
明者らはその理由を脂肪酸ナトリウムの水溶液が
本来微アルカリ性を示すことにより、脂肪乳など
の水溶液のPHを本来の値よりやゝ大きくする作用
と乳蛋白質との何らかの相互作用による乳蛋白質
の乳化保護作用の改善ではないかと推定してい
る。一方自己乳化型でないソルビタン脂肪酸エス
テルも温水中でゲル化を起すが温度が低下すると
ゲルが破壊される。又自己乳化型でないソルビタ
ン脂肪酸エステルは水中油型の乳化物の製造に
屡々使用されグリセリン脂肪酸エステルと比較
し、親水性の強い乳化剤ではあるが、本発明の目
的に適した効果を発揮しないことは前述の通りで
ある。
本発明において使用される乳化剤の量は油脂に
対して前述の特許請求の範囲に記載したような条
件を必要とするが、その必要条件に適応する量の
選択に当つては油脂の種類、合成ホイツプ用クリ
ームの油脂含有量などを考慮して決定される。以
下にその条件の限定理由について説明すると、レ
シチンの使用量が上記範囲の上限を越えた場合に
は一般に合成ホイツプ用クリームの粘度が高くな
り輸送中の振動及び保管中の温度変化により可塑
化し易く、本発明の目的に適合しなくなり又上記
範囲の下限より少ないと乳化安定性の面では十分
実用性はあるが、起泡して得られる起泡物は腰が
弱く造花性が悪く離水し易い、所謂保形性に乏し
い合成ホイツプ用クリームしかできなくなる。本
発明で使用される自己乳化型ソルビタン脂肪酸エ
ステルは合成ホイツプ用クリームの乳化安定性を
改善し、保形性を良好にすると共に耐熱性を改善
する作用があり、さらに合成ホイツプ用クリーム
の起泡性を高めることもできるものである。一般
に市場でみられる油脂含有量40％以上のクリーム
の場合は90〜130％程度のオーバーランが適当と
されているが、本発明による合成ホイツプ用クリ
ームを起泡して得られる起泡物のオーバーランは
120〜170％とこのタイプの高油分クリームと比較
して高い値を示している。本発明において、この
ようにオーバーランを高めた理由は、一つには起
泡物の保形性の向上にあるが、一般にクリーム起
泡物は25℃以上の室温にさらされた場合、時間と
共に形くずれと離水を生じ、著しく商品価値を損
なうことが多く、特に乳脂肪含有のコンパウンド
クリームにあつてはこの傾向が顕著であるので、
当業者間ではこれらの防止対策として、油脂の融
点を上昇させたり、離水防止効果のある安定剤を
添加することにより解決しようとしている。然し
ながら本発明においては、この問題を本来耐熱効
果のある自己乳化型ソルビタン脂肪酸エステルを
用いることによりオーバーランを従来のレベルか
ら上昇させて防止するものである。自己乳化型ソ
ルビタン脂肪酸エステルの添加量を多くすること
により前述の特許請求の範囲記載の各式の数値が
それぞれ上限を越えた場合には、合成ホイツプ用
クリームの耐熱性が悪くなり、可塑化の傾向が生
ずると共に起泡物がオーバーランの上限の170％
を越えて好ましくない。又、その使用量が各式の
下限より少ない場合には乳化安定性が悪くなり、
造花した起泡物の保形性が悪くなると共にオーバ
ーランも低く本発明の目的に適合しない。
自己乳化型グリセリン脂肪酸エステルは起泡物
に良好な伸びとつやを与えると共に起泡終了後に
経時的に起泡物がしまつて固くなり造花し難くな
る傾向を防止し、所謂造花性のすぐれた合成ホイ
ツプ用クリームを得ることができるものである
が、その使用量を多くすることにより前述の特許
請求の範囲記載の各式の数値がそれぞれ上限を越
える場合には、起泡物のオーバーランの高い腰の
弱い保形性の良好でないものとなる。
本発明によるときは、油脂中に前記各乳化剤を
溶解して油脂組成物を予め製造することも容易で
あるため合成クリームを作るのに好適であり、こ
の場合、使用する乳化剤は油脂中に簡単に溶解分
散すると共に放置しても乳化剤が析出沈澱するこ
とはなく、性状一定の合成ホイツプ用クリームを
製造することができる利点を有する。この際、油
脂組成物は予めリン酸塩を溶解してある水溶液中
に混合し65〜75℃で撹拌予備乳化を行なうのが好
ましく、この乳化物を均質機により均質処理した
後冷却して製品とする。この際、殺菌あるいは滅
菌処理を適宜組み込むことも可能であり、殺菌の
場合予備乳化段階での処理方法と均質後の処理方
法が考えられるが後者の場合は再度の均質処理が
行なわれるため製品の乳化安定性の点で好まし
い。又装置としてはパステライザー使用のバツチ
方式及びHTST装置等のプレート方式が使用され
る。滅菌の場合は通常使用されているUHT滅菌
装置の使用が可能であり、この場合も滅菌処理後
に再度均質処理を行うことが望ましい。この様に
して得られた合成ホイツプ用クリームは乳化安定
性にすぐれ、輸送中の振動及び保管中の温度変化
にも可塑化することがなく、長期間安定した起泡
性を維持し、かつ保形性が良好である。
次に本発明の実施例及び比較例を示す。
実施例 １
上昇融点34℃のナタネ硬化油90％と上昇融点32
℃のヤシ硬化油10％から成る混合油脂に対して大
豆レシチン0.7％と強熱残留分1.5％含有の自己乳
化型のソルビタンモノステアレート0.4％および
強熱残留分1.5％含有の自己乳化型のグリセリン
モノステアレート0.6％を加え、70℃まで加温し
溶解させて油脂組成物を調製する。他方脱脂乳
59.9部にヘキサメタリン酸ナトリウム0.1部を加
え、55℃まで加熱撹拌し、これに前述の油脂組成
物40部を加え65℃に保持し10分間撹拌して予備乳
化を行なつた。この混合物を均質圧力１回目80
Kg／cm2、２回目20Kg／cm2で連続して均質化し、95
℃、15秒の条件で殺菌処理を行い、さらにプレー
ト式冷却器を用いて５℃まで冷却した後５℃の恒
温器中で24時間のエージングを行い合成ホイツプ
用クリームを得た。
この合成クリーム500ｇと砂糖75ｇをホバート
社製電動泡立機を用いて250回／分の回転速度で
起泡させた処、６分40秒で最適起泡状態に達し、
オーバーランも適当であり、これを花形に造花し
たものは、きめ、つや、伸び、腰までも良好であ
り、かつ風味、口融けも良好であつた。また造花
したものを20℃、２時間と32℃、１時間の２つの
条件下で放置して保形性を調べたが、形状には何
らの変化もみられなかつた。次にクリームの耐熱
性を調べる目的で合成クリームを200c.c.のガラス
容器に180c.c.とり、30℃の恒温水槽中に１時間放
置後５℃の恒温器中に３時間放置してヒートシヨ
ツクを与え、この試料をリオン粘度計を用いて粘
度を測定した処、２分28秒で500cpに達した。さ
らにクリームの耐振動性を調べる目的で、温度15
℃の合成クリームを500c.c.の容器に300c.c.とり振蘯
させた処、15分ではゲル発生は認められなかつた
が20分でゲルの発生が認められた。従つてこのク
リームは十分に実用性があると判断できる。
実施例２〜20 比較例１〜10
油脂の混合比率、合成クリームの脂肪率及び乳
化剤の添加量以外は実施例１と同様に合成クリー
ムを製造し、評価を行なつた。
比較例 12
上昇融点34℃のナタネ硬化油80％と上昇融点32
℃のヤシ硬化油20％からなる混合油脂に対して大
豆レシチン0.5％と脂肪酸ナトリウムを殆んど含
有しない非自己乳化型のソルビタンモノステアレ
ート0.9％及び脂肪酸ナトリウムを殆んど含有し
ない非自己乳化型のグリセリンモノステアレート
0.4％を加え、70℃まで加温し溶解させて油脂組
成物を調製する。他方、脱脂乳59.9部にヘキサメ
タリン酸ナトリウム0.1部を加え、55℃まで加熱
撹拌し、これに前述の油脂組成物40部を加え65℃
に保持し10分間撹拌して予備乳化を行つた。この
混合物を均質圧力１回目80Kg／cm2、２回目20Kg／
cm2で連続して均質化し、95℃、15秒の条件で殺菌
処理を行ない、さらにプレート式冷却器を用いて
５℃まで冷却した後、５℃の恒温器中で24時間エ
ージングを行い、合成ホイツプ用クリームを得
た。
この合成クリーム500ｇを砂糖75ｇとホバート
社製電動泡立機にて250回／分の回転速度で起泡
させたところ、４分10秒で最適起泡状態に達し、
オーバーラン、腰ともに適当であり、これを花形
に造花したものはきめ、つや、伸びなどが良好で
あつた。又花形に造花したものを20℃、２時間及
び30℃、１時間放置して保形性を調べたが、形状
に何らの変化もみられなかつた。次にクリームの
耐熱性を調べる目的で合成クリームを200c.c.のガ
ラス容器に180c.c.とり、30℃の恒温水槽中に１時
間放置後５℃の恒温器中に３時間放置してヒート
シヨツクを与え、この試料をリオン粘度計にて粘
度を測定した処、44秒で500cpに達した。さらに
クリームの耐振動性を調べる目的で温度15℃の合
成クリームを500c.c.の容器中に300c.c.とり振蘯させ
た処、５分以内でゲル化が発生し全く流動性を失
つた。
このクリームは乳化剤の自己乳化型でない点以
外は実施例10と全く同様にして製造されており、
両者を比較した場合、起泡性、造花性、保形性な
どでは差は生じなかつたが、乳化安定性では明ら
かに差が認められ、耐ヒートシヨツク性では実施
例10では３分24秒であるのに対し、本例の結果は
44秒で500cpに達した。さらに耐振動性では前者
が20分経過してもゲルの発生が認められなかつた
のに対して後者は５分以内で全く流動性を失つて
おり、これらの比較により明らかに後者の比較例
12は本発明の目的に適合しないものと断定でき
る。
比較例 11、13
油脂の混合比率、合成クリームの脂肪率及び乳
化剤の添加量以外は比較例12と同様にして合成ク
リームを製造し評価を行なつた。
下表に上記実施例及び比較例のデータを集録し
たものを示す。
The present invention is for synthetic whips that have good foaming properties, the foamed product exhibits excellent shape retention, and has excellent stability against temperature changes and vibrations during transportation and storage. This invention relates to a method for producing cream. Currently, there are generally two types of synthetic whipping creams: compound types with an oil content of 40 to 50% (creams containing some milk fat in the fat) and non-dairy types (creams synthesized from fats other than milk fat, such as animal and vegetable oils). The various physical properties required of these creams are: firstly, they must exhibit stable foaming properties, that is, have a constant foaming time and appropriate overrun, and have excellent artificial flower properties; The cream must have good shape retention properties that will not cause syneresis or deformation due to temperature changes and vibrations during transportation and storage after artificial flowers are placed on cakes, etc. It has excellent emulsion stability that does not thicken or change properties (plasticization) due to temperature changes or vibrations, and fourthly, the flavor is not extremely inferior to natural fresh cream. . Among the synthetic whipping creams currently on the market, those that have excellent physical properties in terms of foaming properties generally have good transport resistance and heat resistance (properties that prevent thickening and plasticization from occurring due to vibrations and temperature changes). In the case of household whipping creams, which are in increasing demand, shipping and storage are often subject to harsh conditions, especially in the summer when the temperature of the cream is 25°C.
It has the potential to rise even further. Fresh cream and synthetic cream should be handled with care, and
It is desirable to store and use the product at a temperature around ℃, but the reality is that it can withstand long-distance transportation as mentioned above.
There is also the possibility of exposure to high temperatures.
As mentioned earlier, having good foaming properties and foaming properties, as well as transport resistance and heat resistance, are contradictory properties when making synthetic whipping cream, so it is difficult to manufacture synthetic whipping cream. This has been a problem that has troubled businesses. For this reason, those skilled in the art take particular pains in selecting emulsifiers when producing synthetic whipped cream, but various literature (including patents)
As a result, when testing a synthetic whipping cream with good foaming properties and artificial flower properties, the presence or absence of thickening and plasticization at a product temperature of 20°C is used as a criterion for practicality of cream synthesis. Therefore, the synthetic whipping creams currently on the market have excellent physical properties that are sufficient for commercial use (which tends to be handled with relative care), but when used for household use under harsh conditions. It is easy to cause plasticization phenomenon, and it often happens that the product has no commercial value at all. To avoid this, there are many cases in which products are manufactured with different formulations for commercial use, which primarily requires foaming properties and shape retention, and for household use, which requires emulsion stability. In addition, shape retention and heat resistance are greatly influenced by the melting point of the fat and oil, and the melting point of the fat and oil is set to 36-40
℃ (melting point that is difficult to completely melt in the mouth),
Although the above-mentioned contradictory factors could be resolved, this would deteriorate the flavor of the synthetic whipping cream. The present invention solves these problems, has good foaming properties and shape retention as a whipping cream, and does not thicken or plasticize due to temperature changes during transportation and storage. The present invention relates to a method for producing a synthetic whipping cream that has excellent emulsion stability without causing any damage. Generally, it is common knowledge to use a lipophilic emulsifier and a hydrophilic emulsifier together to emulsify fats and oils into an oil-in-water type, but commercially available synthetic whipping creams use sucrose as a hydrophilic emulsifier to satisfy various necessary physical properties. It is considered most preferable to use fatty acid esters. On the other hand, one method for producing synthetic whipping cream is to prepare an oil and fat composition by dissolving or dispersing an emulsifier in oil and fat in advance, and emulsifying this with an aqueous solution such as skim milk. is difficult to dissolve in fats and oils, so when using this sucrose fatty acid ester as an emulsifier in the production of synthetic creams, those skilled in the art often mix and dissolve this sucrose fatty acid ester with other emulsifiers and then mix this in fats and oils. An oil and fat composition for cream is produced by dissolving and dispersing the mixture in water and cooling it, and then, in the production of synthetic cream, it is heated and dissolved and mixed and emulsified with an aqueous solution such as skim milk. However, when producing synthetic cream, this method causes sucrose fatty acid esters to precipitate in the oil and fat and adhere to the bottom of the container when heated and dissolved, thereby disrupting the balance of the emulsifier and causing variations in the quality of the intended synthetic cream. It has defects that cause it to deteriorate. As mentioned above, synthetic whipping creams are required to have contradictory physical properties, and various studies have been conducted.The present inventors have developed a hydrophilic emulsifier that can satisfy these requirements. It has been found that the combined use of a self-emulsifying sorbitan fatty acid ester and a self-emulsifying glycerin fatty acid ester together with lecithin as an emulsifier is particularly excellent. As is well known, sorbitan fatty acid ester is a complex compound consisting of sorbitan (or sorbitan derived from it) and a fatty acid, and is often used together with glycerin fatty acid ester to emulsify fats and oils, and self-emulsifying types are also used. It is often used in the same way. However, there are no examples of them being actively used for the purpose of producing synthetic whipping creams as described above, and the present inventors did not anticipate that they could be used to improve the quality of synthetic whipping creams. Ta. That is, the present invention is an aqueous solution containing 40 to 50% fat or oil (the same applies below weight%) and milk, skim milk, or milk solids.
Lecithin, self-emulsifying sorbitan fatty acid ester and self-emulsifying glycerin fatty acid ester are used as emulsifiers for 50 to 60%, and each of them is applied to oil under the following conditions: 1 0.2% lecithin 0.7% 2 0.3% self-emulsifying sorbitan fatty acid ester 3 0.1% self-emulsifying glycerin fatty acid ester 4 0.5 x half of lecithin + 1.05% self-emulsifying glycerin fatty acid ester 5 Lecithin + self-emulsifying sorbitan fatty acid ester + self-emulsifying glycerin fatty acid ester
It is characterized by emulsification using 2.4% 6 0.5% self-emulsifying sorbitan fatty acid ester + self-emulsifying glycerin fatty acid ester in a satisfactory manner. The oils and fats used in the present invention include natural animal and vegetable oils, such as rapeseed oil, corn oil, cottonseed oil,
60-90% of fats and oils such as kapokku oil, soybean oil, rice oil, palm oil, beef tallow, and fats and oils obtained by fractionating, hydrogenating, transesterifying, etc. So-called lauric oils and fats such as coconut oil and palm kernel oil, and their separation into
It is a mixed fat with 10 to 40% fat obtained by hydrogenation, transesterification, etc., and more preferably has an elevated melting point of 30 to 36°C, and is heated at 5°C and 20°C.
SFI values at ℃ and 35℃ are 35-55, 15-25, and 0, respectively.
Oils and fats falling within the range of .about.5 are used. The amount of oil and fat used in the present invention is 40 to 50% (including emulsifier) of the synthetic whipped cream; if it is less than 40%, the emulsion stability is excellent, but the foam obtained by whipping The product tends to be stiff and has poor shape retention, and if the content exceeds 50%, the viscosity of the synthetic whipping cream increases and it tends to become plasticized due to vibrations during transportation, resulting in overrun in terms of flavor. This tends to result in whipped cream with a low texture and poor texture. The aqueous solution used in the present invention is an aqueous solution containing milk, skim milk, or milk solids. The aqueous solution containing milk solids referred to herein is an aqueous solution of milk solids such as skim milk powder, whole milk powder, sodium caseinate, whey protein, and buttermilk, either alone or in a mixture of two or more. Further, in the present invention, it is preferable to add a phosphate to the aqueous solution for the purpose of preventing thickening when producing a synthetic whipping cream. Phosphates to be added include alkali metal salts of orthophosphoric acid such as dibasic sodium phosphate and tertiary sodium phosphate, and alkali metal salts of polymerized phosphoric acid such as sodium hexametaphosphate and sodium tripolyphosphate. Preferably, sodium hexametaphosphate is added. In the present invention, lecithin, self-emulsifying sorbitan fatty acid ester, and self-emulsifying glycerin fatty acid ester are used as emulsifiers, but commercially available soybean lecithin is usually preferred as lecithin, and self-emulsifying sorbitan fatty acid ester has 14 to 14 carbon atoms.
22 saturated fatty acids and sorbitan and sorbitol,
It is a mixture of mono-, di-, tri-, and polyesters of sorbide mixture, and preferably contains 95% or more of saturated fatty acids, and self-emulsifying glycerin fatty acid ester is a mixture of saturated and/or unsaturated fatty acids having 14 to 22 carbon atoms. It is a mixture of mono-, di-, and triester of glycerin and glycerin, and is selected as appropriate depending on the blended oil content of the fat or oil. The reason these esters are self-emulsifying is that while general non-self-emulsifying esters neutralize the alkali catalyst used during production after the reaction, self-emulsifying esters do not neutralize the catalyst after the reaction. must remain as fatty acid sodium. In the present invention, it is preferable that the ignition residue of these esters is 1.0% or more, and when dissolved in hot water, it easily forms a uniform gel or sol, and the gel or sol continues to be formed even when the temperature is lowered. , plus 1% of these esters
It is necessary that the hydrogen ion concentration of the aqueous solution is PH8 or higher. In the present invention, by using a self-emulsifying ester in addition to lecithin as an emulsifier, the physical properties of the synthetic whipping cream were dramatically improved. This seems to be due to the synergistic effect of fatty acid sodium. The present inventors believe that the reason for this is that an aqueous solution of fatty acid sodium is inherently slightly alkaline, which causes the PH of an aqueous solution such as fatty milk to be slightly higher than its original value, and that some interaction with milk protein causes the increase in milk protein. It is presumed that this is an improvement in the emulsification protective effect. On the other hand, sorbitan fatty acid esters that are not self-emulsifying type also undergo gelation in hot water, but the gel is destroyed when the temperature drops. Furthermore, although sorbitan fatty acid ester, which is not self-emulsifying, is often used in the production of oil-in-water emulsions and is a highly hydrophilic emulsifier compared to glycerin fatty acid ester, it does not exhibit the effects suitable for the purpose of the present invention. As mentioned above. The amount of emulsifier used in the present invention requires conditions for oils and fats as described in the claims above, but in selecting the amount that meets the requirements, the type of oil and fat, the synthesis It is determined by considering the oil and fat content of whipping cream. The reasons for limiting the conditions are explained below. If the amount of lecithin used exceeds the upper limit of the above range, the viscosity of the synthetic whipping cream will generally increase and it will be more likely to become plasticized due to vibration during transportation and temperature changes during storage. If the amount is less than the lower limit of the above range, it is sufficiently practical in terms of emulsion stability, but the foamed product obtained by foaming is weak, has poor artificial flower properties, and is prone to syneresis. , only synthetic whipping creams with poor shape retention can be produced. The self-emulsifying sorbitan fatty acid ester used in the present invention has the effect of improving the emulsion stability of synthetic whipping creams, improving shape retention and heat resistance, and further improving the foaming of synthetic whipping creams. It can also enhance your sexuality. Generally, in the case of creams with oil and fat content of 40% or more found on the market, an overrun of about 90 to 130% is considered appropriate, but the foam obtained by whipping the synthetic whipping cream of the present invention Overrun is
It shows a high value of 120-170% compared to this type of high oil cream. In the present invention, one of the reasons for increasing the overrun in this way is to improve the shape retention of the foamed product, but in general, when cream foamed products are exposed to room temperature of 25°C or higher, the overrun increases over time. This often results in deformation and syneresis, which significantly impairs commercial value, and this tendency is especially noticeable in compound creams containing milk fat.
Those skilled in the art have tried to solve these problems by increasing the melting point of the oil or by adding a stabilizer that has an anti-hydrolytic effect. However, in the present invention, this problem is prevented by increasing the overrun from the conventional level by using a self-emulsifying sorbitan fatty acid ester that inherently has a heat-resistant effect. If the added amount of self-emulsifying sorbitan fatty acid ester is increased and the numerical values of each formula described in the claims above exceed their respective upper limits, the heat resistance of the synthetic whipping cream will deteriorate and the plasticization will be impaired. As the tendency develops, the foam reaches 170% of the upper limit of overrun.
It is undesirable beyond that. In addition, if the amount used is less than the lower limit of each formula, the emulsion stability will deteriorate,
The shape retention of the foamed artificial flower is poor, and the overrun is also low, which is not suitable for the purpose of the present invention. The self-emulsifying glycerin fatty acid ester gives the foamed material good stretch and gloss, and prevents the foamed material from becoming compacted and hardened over time after foaming has finished, making it difficult to make artificial flowers, resulting in excellent synthetic flower properties. Although it is possible to obtain a whipping cream, if the numerical values of each formula described in the claims above exceed the upper limit by increasing the amount used, the overrun of the foamed product may be high. It becomes stiff and does not have good shape retention. According to the present invention, it is easy to prepare an oil and fat composition in advance by dissolving each of the emulsifiers in oil and fat, so it is suitable for making synthetic creams. Even when the emulsifier is dissolved and dispersed in a liquid and left to stand, the emulsifier does not precipitate or precipitate, and it has the advantage that a synthetic whipping cream with constant properties can be produced. At this time, it is preferable to mix the oil and fat composition into an aqueous solution in which phosphate has been dissolved in advance and perform pre-emulsification by stirring at 65 to 75°C.This emulsion is homogenized using a homogenizer and then cooled to produce a product. shall be. At this time, it is possible to incorporate sterilization or sterilization treatment as appropriate.In the case of sterilization, treatment methods at the pre-emulsification stage and treatment methods after homogenization can be considered, but in the latter case, homogenization treatment is performed again, so the quality of the product can be improved. Preferable in terms of emulsion stability. As for the apparatus, a batch method using a pastelizer and a plate method such as an HTST device are used. For sterilization, it is possible to use a commonly used UHT sterilizer, and in this case as well, it is desirable to perform homogenization treatment again after sterilization. The synthetic whipping cream obtained in this way has excellent emulsion stability, does not become plasticized due to vibrations during transportation or temperature changes during storage, maintains stable foaming properties for a long period of time, and has a long shelf life. Good shape. Next, Examples and Comparative Examples of the present invention will be shown. Example 1 90% hydrogenated rapeseed oil with an elevated melting point of 34°C and an elevated melting point of 32°C
A self-emulsifying type containing 0.7% soybean lecithin and 1.5% ignition residue, and a self-emulsifying type sorbitan monostearate containing 0.4% sorbitan monostearate and 1.5% ignition residue, to a mixed fat and oil consisting of 10% hydrogenated coconut oil at Add 0.6% of glycerin monostearate and dissolve by heating to 70°C to prepare an oil and fat composition. Skimmed milk on the other hand
0.1 part of sodium hexametaphosphate was added to 59.9 parts, heated and stirred to 55°C, and 40 parts of the above-mentioned oil and fat composition was added thereto, maintained at 65°C, and stirred for 10 minutes to perform preliminary emulsification. Apply this mixture to homogeneous pressure for the first time at 80
Kg/cm 2 , second time 20Kg/cm 2 homogenization, 95
The mixture was sterilized at 15°C for 15 seconds, further cooled to 5°C using a plate cooler, and then aged for 24 hours in a thermostat at 5°C to obtain a synthetic whipping cream. When 500 g of this synthetic cream and 75 g of sugar were whipped using a Hobart electric whisk at a rotation speed of 250 times/min, the optimal foaming state was reached in 6 minutes and 40 seconds.
The overrun was also appropriate, and the flower-shaped artificial flowers had good texture, luster, elongation, and firmness, as well as good flavor and melting in the mouth. We also examined the shape retention of artificial flowers by leaving them under two conditions: 20°C for 2 hours and 32°C for 1 hour, but no change in shape was observed. Next, in order to test the heat resistance of the cream, 180 c.c. of the synthetic cream was placed in a 200 c.c. glass container and left in a thermostatic water bath at 30°C for 1 hour, and then in a thermostatic oven at 5°C for 3 hours. A heat shock was applied to this sample, and the viscosity of this sample was measured using a Rion viscometer, and the viscosity reached 500 cp in 2 minutes and 28 seconds. In addition, in order to investigate the vibration resistance of the cream, a temperature of 15
When 300 c.c. of synthetic cream was placed in a 500 c.c. container and shaken, no gel formation was observed in 15 minutes, but gel formation was observed in 20 minutes. Therefore, this cream can be judged to be fully practical. Examples 2 to 20 Comparative Examples 1 to 10 Synthetic creams were produced and evaluated in the same manner as in Example 1, except for the mixing ratio of oil and fat, the fat percentage of the synthetic cream, and the amount of emulsifier added. Comparative Example 12 80% hydrogenated rapeseed oil with an elevated melting point of 34°C and an elevated melting point of 32°C
Non-self-emulsifying sorbitan monostearate containing 0.5% soybean lecithin and almost no sodium fatty acids and 0.9% sorbitan monostearate containing almost no sodium fatty acids in a mixed fat and oil consisting of 20% hydrogenated coconut oil at °C. type of glycerin monostearate
Add 0.4% and dissolve by heating to 70°C to prepare an oil and fat composition. On the other hand, 0.1 part of sodium hexametaphosphate was added to 59.9 parts of skim milk, heated and stirred to 55°C, and 40 parts of the above-mentioned fat composition was added to this and heated to 65°C.
Pre-emulsification was carried out by holding the mixture at a temperature of 100.degree. C. and stirring for 10 minutes. This mixture was homogenized at a pressure of 80Kg/cm 2 for the first time and 20Kg/cm 2 for the second time.
After continuous homogenization at cm 2 and sterilization at 95°C for 15 seconds, cooling to 5°C using a plate cooler, aging in a thermostat at 5°C for 24 hours. A synthetic whipping cream was obtained. When 500 g of this synthetic cream was whipped with 75 g of sugar using a Hobart electric whisk at a rotation speed of 250 times/min, the optimal foaming state was reached in 4 minutes and 10 seconds.
The overrun and waist were both appropriate, and the artificial flowers made from this flower had good texture, luster, and elongation. In addition, the shape retention of artificial flowers made in the shape of a flower was examined by leaving them at 20°C for 2 hours and at 30°C for 1 hour, but no change in shape was observed. Next, in order to test the heat resistance of the cream, 180 c.c. of the synthetic cream was placed in a 200 c.c. glass container and left in a thermostatic water bath at 30°C for 1 hour, and then in a thermostatic oven at 5°C for 3 hours. A heat shock was applied and the viscosity of this sample was measured using a Rion viscometer, and the viscosity reached 500 cp in 44 seconds. Furthermore, in order to investigate the vibration resistance of the cream, when 300 c.c. of synthetic cream at a temperature of 15°C was placed in a 500 c.c. container and shaken, gelation occurred within 5 minutes and the fluidity was completely lost. Ivy. This cream was produced in exactly the same manner as in Example 10, except that the emulsifier was not a self-emulsifying type.
When comparing the two, there was no difference in foaming properties, artificial flower properties, shape retention, etc., but there was a clear difference in emulsion stability, and in Example 10, there was a difference in heat shock resistance in 3 minutes 24 seconds. In contrast, the result of this example is
Reached 500 cp in 44 seconds. Furthermore, in terms of vibration resistance, no gel formation was observed in the former even after 20 minutes, while the latter lost its fluidity completely within 5 minutes, and these comparisons clearly show that the latter is a comparative example.
12 can be concluded to be incompatible with the purpose of the present invention. Comparative Examples 11 and 13 Synthetic creams were produced and evaluated in the same manner as Comparative Example 12, except for the mixing ratio of oil and fat, the fat percentage of the synthetic cream, and the amount of emulsifier added. The table below shows the collected data of the above examples and comparative examples.
【表】【table】
【表】【table】
【表】【table】
【表】
実施例21〜28、比較例14〜20
乳化剤として使用するソルビタン脂肪酸エステ
ル、グリセリン脂肪酸エステルの構成脂肪酸とし
て実施例１〜20、比較例１〜13のステアリン酸の
代りにパルミチン酸を用い、油脂の混合比率、合
成クリームの脂肪率及び乳化剤の添加量以外は実
施例１、比較例12と同様に合成クリームを製造
し、評価を行なつた。
下表に上記実施例及び比較例のデータを集録し
たものを示す。[Table] Examples 21 to 28, Comparative Examples 14 to 20 Palmitic acid was used instead of stearic acid in Examples 1 to 20 and Comparative Examples 1 to 13 as a constituent fatty acid of sorbitan fatty acid ester and glycerin fatty acid ester used as emulsifiers. A synthetic cream was produced and evaluated in the same manner as in Example 1 and Comparative Example 12, except for the mixing ratio of oil and fat, the fat percentage of the synthetic cream, and the amount of emulsifier added. The table below shows the collected data of the above examples and comparative examples.
【表】【table】
【表】【table】
【表】
実施例29〜36、比較例21〜27
乳化剤として使用するソルビタン脂肪酸エステ
ル、グリセリン脂肪酸エステルの構成脂肪酸とし
て実施例１〜20、比較例１〜13のステアリン酸の
代りにステアリン酸とパルミチン酸とを主成分と
する混合脂肪酸より成る極度硬化牛脂の脂肪酸を
用い、油脂の混合比率、合成クリームの脂肪率及
び乳化剤の添加量以外は実施例１、比較例12と同
様に合成クリームを製造し、評価を行なつた。
下表に上記実施例及び比較例のデータを集録し
たものを示す。[Table] Examples 29 to 36, Comparative Examples 21 to 27 Stearic acid and palmitin were used instead of stearic acid in Examples 1 to 20 and Comparative Examples 1 to 13 as constituent fatty acids of sorbitan fatty acid ester and glycerin fatty acid ester used as emulsifiers. Synthetic cream was produced in the same manner as in Example 1 and Comparative Example 12, except for the mixing ratio of oil and fat, the fat percentage of synthetic cream, and the amount of emulsifier added, using extremely hardened beef tallow fatty acids consisting of mixed fatty acids whose main components are acids and and conducted an evaluation. The table below shows the collected data of the above examples and comparative examples.
【表】【table】
【表】【table】
【表】【table】
Claims (1)
固形を含む水溶液50〜60重量％とを乳化剤として
レシチンと自己乳化型のソルビタン脂肪酸エステ
ルおよび自己乳化型のグリセリン脂肪酸エステル
を用い、かつそれぞれが油脂に対し下記の条件、 １ 0.2重量％レシチン0.7重量％ ２ 0.3重量％自己乳化型ソルビタン脂肪酸エ
ステル ３ 0.1重量％自己乳化型グリセリン脂肪酸エ
ステル ４ レシチンの半量＋自己乳化型グリセリン脂肪
酸エステル1.05重量％ ５ レシチン＋自己乳化型ソルビタン脂肪酸エス
テル＋自己乳化型グリセリン脂肪酸エステル
2.4重量％ ６ 0.5重量％自己乳化型ソルビタン脂肪酸エ
ステル＋自己乳化型グリセリン脂肪酸エステル をすべて満足するように使用して乳化することを
特徴とする良好な起泡性、保形性とすぐれた耐輸
送性、耐熱性を有する合成ホイツプ用クリームの
製造方法。[Claims] 1. Lecithin, self-emulsifying sorbitan fatty acid ester, and self-emulsifying glycerin fatty acid ester using 40-50% by weight of oil and fat and 50-60% by weight of an aqueous solution containing milk, skim milk, or milk solids as an emulsifier. and the following conditions for each fat and oil: 1 0.2% by weight lecithin 0.7% by weight 2 0.3% by weight self-emulsifying sorbitan fatty acid ester 3 0.1% by weight self-emulsifying glycerin fatty acid ester 4 Half of lecithin + self-emulsifying glycerin Fatty acid ester 1.05% by weight 5 Lecithin + Self-emulsifying sorbitan fatty acid ester + Self-emulsifying glycerin fatty acid ester
2.4% by weight 6 0.5% by weight Self-emulsifying sorbitan fatty acid ester + self-emulsifying glycerin fatty acid ester are used for emulsification to achieve good foaming properties, shape retention, and excellent transport resistance. A method for producing a synthetic whipping cream that has good properties and heat resistance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4939479A JPS55141174A (en) | 1979-04-19 | 1979-04-19 | Method of making synthetic cream for whip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4939479A JPS55141174A (en) | 1979-04-19 | 1979-04-19 | Method of making synthetic cream for whip |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS55141174A JPS55141174A (en) | 1980-11-04 |
| JPS6214257B2 true JPS6214257B2 (en) | 1987-04-01 |
Family
ID=12829805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4939479A Granted JPS55141174A (en) | 1979-04-19 | 1979-04-19 | Method of making synthetic cream for whip |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55141174A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102046184B (en) * | 2008-06-03 | 2013-05-08 | 大塚制药株式会社 | Cream-like O/W type emulsified composition and method for producing same |
| WO2015191728A1 (en) * | 2014-06-11 | 2015-12-17 | Poviva Tea, Llc | Food and beverage compositions infused with lipophilic active agents and methods of use thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5256106A (en) * | 1975-11-04 | 1977-05-09 | Asahi Denka Kogyo Kk | Method for manufacturing of frothing oil-in-water emulsified fat |
-
1979
- 1979-04-19 JP JP4939479A patent/JPS55141174A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5256106A (en) * | 1975-11-04 | 1977-05-09 | Asahi Denka Kogyo Kk | Method for manufacturing of frothing oil-in-water emulsified fat |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS55141174A (en) | 1980-11-04 |
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