Whipped cream and method for its production and method for optimizing the whipping process of cream

Abstract

The present application provides a whipped cream, a manufacturing method thereof and an optimization method of a whipped cream process. The whipped cream of the present application has excellent aeration performance, good mouthfeel and light, refreshing and non-greasy taste. The manufacturing method of the whipped cream of the present application and the optimization method of the whipped cream process start from the characteristic index (solid fat content) of the product after whipping, give the characteristics of the product with good whipping performance, and guide the selection of product formula, production and whipping conditions according to the change of solid fat before and after whipping, so as to obtain the whipped cream with excellent aeration performance.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of plastic fat, and relates to a whipped cream, a manufacturing method of the whipped cream, a food containing the whipped cream and an optimization method of a cream whipping process. BACKGROUND

[0002] Cream is usually used to make the filling of baked goods, and enrich the taste of baked goods. Cream is wrapped in air by rapid whipping, forming a light product, which is lighter to eat, reducing the greasy feeling to a certain extent and reducing fat intake. Therefore, the whipping performance is an important indicator of cream, which is usually represented by the whipping degree, which is the ratio of the weight of the sample after whipping to the weight of the same volume of water. The smaller the value, the more air the sample wraps, the better the whipping performance, and the lighter and fresher the product taste.

[0003] The prior art usually improves the whipping performance of cream from the oil formula, for example, patent document 1 obtains a low-fat filling oil with good whipping performance by optimizing the product formula. However, in the actual production process, the production parameters, whipping parameters and the like of the cream also have a great influence on the product performance. What kind of product has good whipping performance has always puzzled production and use personnel. Although some documents mention the preparation process parameters of the filling oil, specific aeration equipment is required, for example, the aeration fat emulsion glue described in patent document 2 is aerated using aeration equipment, and the aeration stirring speed is as high as 8000-10000 rpm, which has high requirements for the equipment.

[0004] It is a difficult problem to find the key factor affecting the whipping performance of cream and improve the whipping performance of cream by controlling the factor.

[0005] Prior art documents

[0006] Patent document 1: CN1202011606008.4

[0007] Patent document 2: 202110201864.X SUMMARY

[0008] Problems to be solved by the application

[0009] In view of the defects in the prior art, the purpose of the present application is to provide a whipped cream, which has excellent aeration performance and can wrap a large amount of gas, has a large and fluffy product volume, good melting property, light, fresh and non-greasy taste.

[0010] Another purpose of the present application is to provide a manufacturing method of the whipped cream, which can obtain a whipped cream with excellent aeration performance.

[0011] Another object of the present application is to provide an optimization method of a cream whipping process, which is based on the characteristic index (solid fat content) of the product after whipping, and provides a characteristic of the product with good whipping performance, thereby providing guidance for the selection of the formula, production and whipping parameters of the product.

[0012] Solution for solving the problem

[0013] The present inventors have conducted intensive research in order to achieve the above object, and as a result, have found that the above object can be achieved by implementing the technical solutions as follows.

[0014] That is, the present application is as follows.

[0015] [1]. A whipped cream, wherein the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1, i.e. SFC2 / SFC1, is 40-60%,

[0016] wherein the whipping start temperature T1 is 0-35℃,

[0017] and the whipping end temperature T2 is 3-38℃.

[0018] [2]. The whipped cream according to [1], wherein the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 is 48-55%;

[0019] Preferably, the whipping start temperature T1 is 5-30℃, more preferably 10-25℃;

[0020] Preferably, the whipping end temperature T2 is 5-35℃, more preferably 10-30℃;

[0021] Preferably, the solid fat content SFC1 of the whipped cream at the whipping start temperature T1 is 10-50%;

[0022] Preferably, the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 is 4-30%.

[0023] [3]. The whipped cream according to [1] or [2], wherein the whipping start temperature T1 and the whipping end temperature T2 satisfy the following formula (1),

[0024] T2 = T1 + T3 Formula (1)

[0025] wherein T3 is 3-15℃.

[0026] [4]. The whipped cream according to [1] or [2], wherein the whipped cream satisfies one or more of the following conditions:

[0027] (1) the whipped cream comprises an aerated product obtained by whipping anhydrous fat or water-in-oil emulsion; preferably, the fat or emulsion further comprises at least one selected from the group consisting of powdered sugar, whey powder, milk powder, and flavoring;

[0028] (2) the whipped cream is an aerated sandwich food.

[0029] [5]. A method for producing the whipped cream according to any one of [1] to [4], wherein the method comprises:

[0030] a step of controlling a solid fat content ratio such that the ratio of the solid fat content SFC2 at a whipping end temperature T2 to the solid fat content SFC1 at a whipping start temperature T1, i.e., SFC2 / SFC1, is 40 to 60%,

[0031] wherein the whipping start temperature T1 is 0 to 35°C, and the whipping end temperature T2 is 3 to 38°C.

[0032] [6]. The method according to [5], wherein, in the step of controlling the solid fat content ratio, the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 is 48 to 55%;

[0033] Preferably, the whipping start temperature T1 is 5 to 30°C, more preferably 10 to 25°C;

[0034] Preferably, the whipping end temperature T2 is 5 to 35°C, more preferably 10 to 30°C;

[0035] Preferably, the solid fat content SFC1 of the whipped cream at the whipping start temperature T1 is 10 to 50%;

[0036] Preferably, the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 is 4 to 30%.

[0037] [7]. The method according to [5] or [6], wherein the whipping start temperature T1 and the whipping end temperature T2 satisfy the following formula (1),

[0038] T2 = T1 + T3 Formula (1)

[0039] wherein T3 is 3 to 15°C.

[0040] [8]. A food product, wherein it comprises the whipped cream according to any one of [1] to [4];

[0041] Preferably, the food product contains a sandwich layer containing the whipped cream as a sandwich material.

[0042] [9]. An optimization method of a cream whipping process, wherein the optimization method comprises:

[0043] a detecting step of measuring a ratio of a solid fat content SFC2 at a whipping end temperature T2 to a solid fat content SFC1 at a whipping start temperature T1, wherein the whipping start temperature T1 is 0 to 35°C and the whipping end temperature T2 is 3 to 38°C; and

[0044] an adjusting step of adjusting at least one of (1) to (4) below so that the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the whipped cream falls within 40 to 60% if the ratio measured in the detecting step does not fall within 40 to 60%:

[0045] (1) the whipping start temperature T1;

[0046] (2) an ambient temperature at the time of whipping;

[0047] (3) a rotational speed of a whipping device at the time of whipping;

[0048] (4) a whipping time.

[0049]

[10] . The optimization method according to [9], wherein, in the adjusting step, if the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the cream is less than 40%, at least one of (a) to (d) below is employed for the adjustment:

[0050] (a) lowering the ambient temperature at the time of whipping;

[0051] (b) lowering the rotational speed of the whipping device at the time of whipping;

[0052] (c) lowering the whipping time;

[0053] (d) raising the whipping start temperature T1;

[0054] In the adjusting step, if the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the cream is more than 60%, at least one of (e) to (h) below is employed for the adjustment:

[0055] (e) increasing the ambient temperature at whipping;

[0056] (f) increasing the rotational speed of the whipping device at whipping;

[0057] (g) increasing the whipping time;

[0058] (h) decreasing the whipping starting temperature T1.

[0059] Effects of the invention

[0060] The whipped cream of the present invention has excellent aeration performance, good mouthfeel, and light, refreshing, and non-greasy taste.

[0061] In addition, the prior art generally improves the whipping performance of the sandwich fat from the fat formula, but in the actual production process, the production parameters, whipping parameters, etc. of the sandwich fat also have a great influence on the product performance. What kind of product has good whipping performance has always puzzled production and use personnel. The manufacturing method of the whipped cream of the present invention and the optimization method of the cream whipping process start from the characteristic index (solid fat content) of the product after whipping, give the characteristics of the product with good whipping performance, and guide the selection of product formula, production and whipping conditions according to the change of solid fat before and after whipping, and then obtain the whipped cream with excellent aeration performance. DETAILED DESCRIPTION

[0062] Hereinafter, the content of the present invention will be described in detail. The description of the technical features described below is based on representative embodiments, specific examples of the present invention, but the present invention is not limited to these embodiments, specific examples. It should be noted that:

[0063] In the present specification, the numerical range represented by "numerical value A to numerical value B" means a range including the end point numerical values A and B.

[0064] In the present specification, the numerical range represented by "above" or "below" means a numerical range including the number.

[0065] In the present specification, the meaning represented by "may" includes both the meaning of performing a certain process and the meaning of not performing a certain process.

[0066] In the present specification, "optional" or "optionally" means that the use or non-use of certain substances, components, execution steps, applied conditions, etc.

[0067] In the present specification, the unit names used are international standard unit names, and if not specifically stated, the "%" used means the weight or mass percentage content.

[0068] In the present specification, "a plurality of" means a case of two or more, unless specifically stated otherwise.

[0069] In the present specification, reference to "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", and the like, means that a particular element (e.g., feature, structure, property, and / or characteristic) described is included in at least one embodiment described herein, and can or can not be present in other embodiments. In addition, it should be understood that the described elements can be combined in any suitable manner in the various embodiments.

[0070] <First Aspect>

[0071] In the first aspect of the present application, there is provided a whipped cream, wherein the ratio of the solid fat content SFC2 at the end of whipping temperature T2 to the solid fat content SFC1 at the start of whipping temperature T1, i.e., SFC2 / SFC1 is 40 to 60%,

[0072] wherein the start of whipping temperature T1 is 0 to 35°C,

[0073] the end of whipping temperature T2 is 3 to 38°C.

[0074] In the present application, the start of whipping temperature T1 is the temperature at the time of whipping of the unwhipped cream, and is not the storage temperature of the unwhipped cream. The start of whipping temperature T1 is preferably 5 to 30°C, and more preferably 10 to 25°C.

[0075] The end of whipping temperature T2 is the temperature at the time of completion of whipping. The end of whipping temperature T2 is preferably 5 to 35°C, and more preferably 10 to 30°C.

[0076] In some preferred embodiments, the start of whipping temperature T1 and the end of whipping temperature T2 satisfy the following formula (1),

[0077] T2 = T1 + T3 Formula (1)

[0078] wherein T3 is 3 to 15°C.

[0079] In the present application, by controlling SFC2 / SFC1 to be 40 to 60%, a whipped cream having excellent aeration properties can be obtained, and the whipped cream has excellent mouthfeel, and a light, refreshing, and non-greasy mouthfeel.

[0080] In some preferred embodiments, SFC2 / SFC1 is preferably 48 to 55%.

[0081] In some preferred embodiments, SFC2 / SFC1 can be, for example, 40%, 45%, 48%, 50%, 55%, or 60%. The solid fat content (SFC) of whipping starting temperature T1 or whipping end temperature T2 referred to herein means that the sample to be measured is taken to the SFC tube at the beginning or end of whipping using a solid fat sampler, and the sample to be measured is detected using a solid fat content meter (Brüker Optics, Germany) with reference to the standard AOCS Cd 16-93, without any temperature increase or decrease.

[0082] In some preferred embodiments, the solid fat content SFC1 of the whipping cream at the whipping starting temperature T1 is 10-50%, preferably 13-40%.

[0083] In some preferred embodiments, the solid fat content SFC2 of the whipping cream at the whipping end temperature T2 is 4-30%, preferably 8-25%.

[0084] In some preferred embodiments, the whipping cream of the present application satisfies one or more of the following conditions:

[0085] (1) The whipping cream comprises an aerated product obtained by whipping anhydrous oil or water-in-oil emulsion; preferably, the oil or emulsion further comprises powdered sugar, whey powder, milk powder, flavor, and combinations thereof.

[0086] (2) The whipping cream is an aerated sandwich food, which can be used for sandwiching baked goods such as bread, cakes, and puffs.

[0087] In some preferred embodiments, the oil composition before whipping of the whipping cream comprises an oil base.

[0088] As the oil base, for example, the following can be listed: interesterified oil, palm oil mid fraction having an iodine value of 46 g I2 / 100 g, palm stearin having an iodine value of 33 I2 / 100 g, palm olein having an iodine value of 56 I2 / 100 g, coconut oil, palm kernel oil, palm kernel olein, beef tallow, soybean oil, rapeseed oil, rice oil, corn oil, sunflower oil, safflower oil, amur maple oil, and the like. These oils can be used alone or in combination with two or more.

[0089] As the interesterified oil, it is obtained by performing interesterification. The term "interesterification", i.e., interesterification reaction, refers to a reaction in which an ester and an alcohol / acid / ester generate a new ester and a new alcohol / acid / ester under the action of a catalyst. In the present application, interesterification can be performed using methods known in the art, for example, chemical interesterification reaction and enzymatic interesterification reaction.

[0090] The "chemical interesterification" described herein is understood in the usual sense in the art to mean an interesterification reaction using as a catalyst an alkali metal, an alkali metal or alkaline earth metal hydroxide, an alkali metal alkoxide, an alkali metal carbonate, bicarbonate, alkoxide, or the like. As the alkali metal or alkaline earth metal hydroxide, for example, KOH, NaOH, and Ca(OH)2may be mentioned. As the alkali metal carbonate, for example, K2CO3and Na2CO3may be mentioned. As the alkali metal bicarbonate, for example, KHCO3and NaHCO3may be mentioned. As the alkali metal alkoxide, for example, sodium methoxide, sodium ethoxide, and the like can be mentioned.

[0091] Chemical interesterification is an interesterification reaction lacking positional specificity, and is also called random interesterification.

[0092] In some embodiments of the chemical interesterification reaction, the catalyst is used in an amount of usually 0.1 to 2% by weight, preferably 0.1 to 0.5% by weight, based on the total weight of the oil and fat.

[0093] In some embodiments of the chemical interesterification reaction, the reaction is carried out under substantially vacuum conditions, preferably at a pressure of not higher than about 100 Pa. The "substantially vacuum conditions" described herein are understood in the usual sense by those skilled in the art to mean vacuum conditions that ensure the progress of the reaction.

[0094] In some embodiments of the chemical interesterification reaction, the reaction temperature is about 70 to 120°C.

[0095] In some embodiments of the chemical interesterification reaction, the reaction time is about 20 to 60 minutes.

[0096] In some embodiments of the chemical interesterification reaction, a dehydration treatment is further included prior to the chemical interesterification step. For example, the dehydration treatment step can be carried out under substantially vacuum conditions (not higher than about 100 Pa) at about 105°C for about 30 minutes.

[0097] In some embodiments of the chemical interesterification reaction, the reaction is terminated by adding a terminating agent to the chemical interesterification reaction system. As the terminating agent, for example, water, an organic acid, or an inorganic acid can be mentioned. As the organic acid, for example, citric acid and tartaric acid, and the like can be mentioned. As the inorganic acid, for example, hydrochloric acid, phosphoric acid, sulfuric acid, and the like can be mentioned. The preferred terminating agent is citric acid.

[0098] The amount of the terminating agent added is not particularly limited, provided that the reaction is terminated, and for example, the terminating agent can be added in an amount of 0.5 to 3% by weight based on the oil. In the case where water is used to terminate the reaction, the amount of water used can be 5 to 15% by weight based on the oil. In some preferred embodiments, citric acid (concentration of about 10%, w / w) can be added in an amount of about 1.5 to 20 times the mass of the catalyst to terminate the reaction, and washed with water until neutral.

[0099] In some embodiments of the chemical interesterification reaction, a post-treatment step is further included after the chemical interesterification step. In a specific example, after the product is dehydrated at 100-120°C (e.g., 120°C) for about 1-2 hours (e.g., 1.5 hours) under a substantially vacuum condition (not higher than about 100 Pa), about 0.5-3.0% by weight of the product of clay is added and decolorized for about 30 minutes, and then the clay is removed by suction filtration. The dehydration treatment step, the termination step, and the post-treatment step described above can also be performed in other ways known in the art.

[0100] In some preferred embodiments, the interesterified oil or fat can be prepared by, for example, sufficiently drying the raw material (e.g., vacuum heat drying), adding a catalyst in an amount of 0.1-2% by weight of the raw material, and then stirring the reaction at 60-120°C for a period of time (typically at least 30 minutes) (a citric acid aqueous solution can be added to terminate the reaction after stirring for a period of time). After the interesterification reaction is completed, the catalyst can be washed away by water washing (preferably to neutral), and the interesterified oil or fat product is separated, and finally the obtained oil or fat product can be subjected to dehydration, decolorization, deodorization, etc. in the oil or fat refining process.

[0101] The "enzymatic interesterification reaction" described herein is an enzymatic interesterification using a lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase in which a lipase powder is immobilized on a carrier such as diatomaceous earth or ion exchange resin can be used. For example, the lipase includes, but is not limited to, a lipase derived from Alcaligenes sp., a lipase derived from Candida sp., etc.

[0102] Suitable interesterification enzymes include various commercially available immobilized enzymes or their fermentation broths. For example, Lipozyme TL IM, Lopozyme RM, etc. from Novozymes, immobilized enzymes or their fermentation broths from AMANO Enzyme, etc. can be listed.

[0103] The enzymatic interesterification reaction can be performed in a batch or continuous manner.

[0104] In some preferred embodiments, the enzymatic interesterification reaction can be performed by, for example, adding 0.02-10% by weight of a lipase powder or an immobilized lipase to the raw oil or fat, and then stirring at 40-80°C for 0.5-48 hours. After the interesterification reaction is completed, the lipase powder or the immobilized lipase is removed by filtration, etc.

[0105] After the enzymatic interesterification reaction, the reaction mixture can be subjected to washing to remove soap, drying, decolorization, filtration, etc. by a conventional method, and a refined oil or fat is obtained.

[0106] In some preferred embodiments, the oil-and-fat composition before whipping the whipped cream is obtained by interesterifying, for example, an oil-and-fat rich in lauric acid with an oil-and-fat rich in palmitic acid or stearic acid. The oil-and-fat rich in lauric acid includes one or a mixture of two or more of palm kernel oil, coconut oil, palm kernel olein, or a fraction of the oil-and-fat. The oil-and-fat rich in palmitic acid or stearic acid includes one or a mixture of two or more of palm oil, palm olein, palm stearin, or a fraction of the oil-and-fat.

[0107] In some preferred embodiments, the oil-and-fat composition before whipping the whipped cream contains the above-mentioned oil base, and the content of the oil base is preferably 45 to 100% by weight based on the total amount of the oil-and-fat composition.

[0108] In some preferred embodiments, the oil-and-fat composition before whipping the whipped cream also preferably contains an emulsifier.

[0109] As the emulsifier, an emulsifier having an HLB value of 3 to 10 is preferred. For example, mono-, di-glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, phospholipid, propylene glycol fatty acid ester, polyglycerin ester, polyglycerin ricinoleate (PGPR), citric acid glycerin fatty acid ester, diacetyl tartaric acid mono-, di-glycerin ester, and the like can be exemplified. These emulsifiers can be used alone or in combination of two or more.

[0110] In some preferred embodiments, the content of the emulsifier is preferably 0.3 to 5% by weight based on the total amount of the oil-and-fat composition.

[0111] In some preferred embodiments, the oil-and-fat composition before whipping the whipped cream also preferably contains an aqueous phase. As the aqueous phase, water and / or milk are preferred.

[0112] In addition to the above-mentioned components, the whipped cream of the present application can contain, as necessary, various additives generally used in the field of oil-and-fat, such as flavoring, colorant, antioxidant, edible salt, whole or skim milk powder, condensed milk, and the like, without impairing the effects of the present application. As to such various additives, conventionally known additives can be used by a conventional method.

[0113] <Second Aspect>

[0114] In the second aspect of the present application, a method for producing the whipped cream of the present application is provided, which includes:

[0115] controlling the ratio of the solid fat content so that the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1, i.e., SFC2 / SFC1, is 40 to 60%,

[0116] wherein the whipping start temperature T1 is 0 to 35°C, and the whipping end temperature T2 is 3 to 38°C.

[0117] The whipping starting temperature Tl and the whipping end temperature T2 have the same meanings as described in the first aspect above. In some preferred embodiments, the whipping starting temperature Tl is preferably 5 to 30°C, more preferably 10 to 25°C. The whipping end temperature T2 is preferably 5 to 35°C, more preferably 10 to 30°C.

[0118] In some preferred embodiments, the whipping starting temperature Tl and the whipping end temperature T2 satisfy the following formula (1),

[0119] T2 = Tl + T3 Formula (1)

[0120] wherein T3 is 3 to 15°C.

[0121] The manufacturing method of the present application can obtain a whipping cream having excellent aeration properties by controlling the solid fat content ratio to be 40 to 60% through the process of controlling the solid fat content ratio.

[0122] In some preferred embodiments, the SFC2 / SFCl is preferably 48 to 55%. The SFC2 / SFCl can be, for example, 40%, 45%, 48%, 50%, 55%, or 60%.

[0123] In some preferred embodiments, the solid fat content SFC1 of the whipping cream at the whipping starting temperature Tl is 10 to 50%, preferably 13 to 40%. The solid fat content SFC2 of the whipping cream at the whipping end temperature T2 is 4 to 30%, preferably 8 to 25%.

[0124] Prior to the process of controlling the solid fat content ratio described above, the manufacturing method of the whipping cream of the present application can further comprise: Process A, a process of rapidly cooling kneading a fat composition comprising the oil base, the optional water phase, and the optional emulsifier, and Process B, a process of whipping the product obtained in the above Process A.

[0125] The term "rapidly cooling" generally refers to a cooling step, i.e., the mixture of the oil base, the optional water phase, and the optional emulsifier is transported to a heat exchanger, and the material exchanges heat with a coolant (such as liquid ammonia, freon, or carbon dioxide coolant) to form fat crystals, and the crystals are rapidly micronized by the pressure and shear force (usually a kneading unit) in the pipe. In the present application, unless otherwise specified, the rapidly cooling is to make the fat generate crystal nuclei as soon as possible. The cooling step can be completed using a rapid cooling machine.

[0126] The term "kneading" generally refers to the process of facilitating the free diffusion of crystals to the surface of the water phase droplets to form a shell of crystalline texture under the action of stirring forces. In the present application, unless otherwise specified, the term "kneading" refers to the process of further breaking up and mixing the crystal nuclei formed during the quenching process, and further crystallizing the oil. The kneading step can be performed using a kneader. The cooling step and the kneading step can also be performed using an integrated machine, i.e., a quenching-kneader.

[0127] In some preferred embodiments of the present application, the quenching-kneading process can be performed using conventional methods in the art. For example, in one specific embodiment, the mixture described above can be fed into a quenching machine via a pump under a certain pressure for rapid cooling. The mixture rapidly crystallizes in the crystallization cylinder, and the crystalline material frozen on the inner wall of the cylinder is scraped off by a rapidly rotating scraper. When the temperature of the material drops below the melting point of the oil, a supercooled liquid containing crystal nuclei is formed. The supercooled liquid is then fed into a kneader for intensive stirring and kneading to break up the original crystal network structure and allow it to recrystallize, thereby reducing the consistency and increasing the plasticity.

[0128] <Third Aspect>

[0129] In the third aspect of the present application, a food product is provided, which comprises the whipped cream described above.

[0130] In some preferred embodiments of the present application, the food product comprises a filling layer, which comprises the whipped cream of the present application as a filling material.

[0131] It should be noted that although the filling layer of the present application is generally used in combination with other food products to form a filled product, it should be pointed out that the filling layer of the present application can also be sold as an independent food product.

[0132] The filling layer mentioned in the present application can also generally be referred to as a "filling", a "sauce" or a "filling sauce" of a food product, and therefore, unless otherwise specified, the "filling layer" in the present application has substantially the same meaning as the "filling", the "sauce" or the "filling sauce". In some specific embodiments, the "filling", the "sauce" or the "filling sauce" can be a food product that is substantially solid or semi-solid at room temperature.

[0133] The whipped cream can be mixed with other optional components to obtain the "filling", "sauce" or "filling sauce" described above. These other optional components include, but are not limited to, one or more of sugar, cocoa powder, milk powder, nut paste, flavoring powder and emulsion stabilizer. The nut paste can include any one or a mixture of any number of nut pastes made from hazelnut, macadamia nut, cashew nut, pistachio nut, pecan nut, almond, etc. The flavoring powder can be selected from one or more of rice flour, peanut protein powder, soybean protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, red date powder, red bean powder and green bean powder. The milk powder can be selected from one or more of whole milk powder, skim milk powder and whey powder. The emulsion stabilizer can be selected from one or more of soy lecithin, polyglycerol ricinoleate and polyglycerol fatty acid ester.

[0134] The amount of the whipped cream of the present application in the filling layer can be added according to the general amount range in the art. In some preferred embodiments, the amount of the whipped cream of the present application can be between 20% and 80%.

[0135] <Fourth aspect>

[0136] In the fourth aspect of the present application, there is provided a method for optimizing a whipped cream process, comprising:

[0137] a detecting step of determining the ratio of the solid fat content SFC2 of the whipped cream at a whipping end temperature T2 to the solid fat content SFC1 of the whipped cream at a whipping start temperature T1, wherein the whipping start temperature T1 is between 0 and 35°C and the whipping end temperature T2 is between 3 and 38°C; and

[0138] an adjusting step of adjusting at least one of (1) to (4) below if the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 of the whipped cream at the whipping start temperature T1 determined in the detecting step does not fall within 40 to 60% so that the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 of the whipped cream at the whipping start temperature T1 is 40 to 60%:

[0139] (1) the whipping start temperature T1;

[0140] (2) the ambient temperature during whipping;

[0141] (3) the rotation speed of the whipping device during whipping; and

[0142] (4) the whipping time.

[0143] In the above adjustment process, if the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the whipped cream is less than 40%, at least one of the following (a) to (d) is used for adjustment:

[0144] (a) reducing the ambient temperature during whipping;

[0145] (b) reducing the rotating speed of the whipping device during whipping;

[0146] (c) reducing the whipping time;

[0147] (d) increasing the whipping start temperature T1.

[0148] In the above adjustment process, if the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the whipped cream is more than 60%, at least one of the following (e) to (h) is used for adjustment:

[0149] (e) increasing the ambient temperature during whipping;

[0150] (f) increasing the rotating speed of the whipping device during whipping;

[0151] (g) increasing the whipping time;

[0152] (h) reducing the whipping start temperature T1.

[0153] The present inventors have unexpectedly found that the change of solid fat before and after whipping of the product is of great significance to the whipping performance of the product, and the change of solid fat during whipping is closely related to the whipping conditions, so that the change of solid fat before and after whipping can be used as a basis to guide the selection of formula, process and whipping conditions, so as to obtain whipped cream with excellent aeration performance and find the corresponding preparation method.

[0154] The whipping conditions involve oil temperature, room temperature, whipping speed, etc. during whipping. If the oil temperature is low, the product has more crystalline amount and higher solid fat, and in the melting curve, the melting curve may not be obvious with temperature change, and finally the change of solid fat required for good whipping performance cannot be achieved. The selection of the whipping room temperature (ambient temperature during whipping) also has a great influence on the change of solid fat. If the change of solid fat after whipping is not large relative to the solid fat before whipping, the whipping room temperature can be increased, and the whipping process will make the solid fat decrease more, but if the whipping room temperature is too high, the solid fat may decrease too much. In addition, the present inventors have unexpectedly found that the degree of solid fat reduction during whipping is also positively correlated with the whipping speed.

[0155] The embodiments of the present application will be described in detail below with reference to Examples, but those skilled in the art will appreciate that the following Examples are for illustrative purposes only and should not be construed as limiting the scope of the present application. Unless otherwise specified, the specific conditions in the Examples are carried out according to the conventional conditions or the conditions recommended by the manufacturer. The materials or instruments used are commercially available conventional products unless otherwise specified. In addition, in the Examples, "parts" are weight-based unless otherwise specified.

[0156] Examples

[0157] Raw material

[0158] The following soybean oil (SBO), rice oil (RBO) and low erucic acid rapeseed oil (LRSO) are all from Shanghai Kerry Food Industrial Co., Ltd.; palm stearin (ST, iodine value 33 gI2 / 100 g), palm olein (OL, iodine value 56 gI2 / 100 g), palm oil mid fraction (PMF, iodine value 46 gI2 / 100 g), palm kernel oil (PKO), palm kernel olein (PKOL, iodine value 22 gI2 / 100 g) and coconut oil (CNO) are all from Kerry Speciality Oils (Shanghai) Co., Ltd.; anhydrous sodium methoxide, citric acid and other chemical reagents are from Sinopharm Group.

[0159] The complex emulsifier, propylene glycol fatty acid ester, polyglycerol ester and monoglyceride are all from Danisco; the phospholipid is from Nanjing Songguan Biotechnology Co., Ltd.

[0160] Transesterification oil A: 8 kg of palm olein (iodine value 56) and 2 kg of palm kernel olein (iodine value 23) are mixed as raw materials, the above raw materials are dehydrated at 105°C for 30 min under vacuum, then 0.4% of anhydrous sodium methoxide is added, and the reaction is carried out at 105°C for 40 min under vacuum. Then the reaction is terminated with 10% citric acid aqueous solution of 18 times the weight of anhydrous sodium methoxide. Washed with distilled water until neutral, finally dehydrated at 120°C under vacuum and reduced pressure for 1.5 h to obtain the transesterification oil A. The content of saturated fatty acids with carbon atom number of 10-14 is 18.53%, and the content of saturated fatty acids with carbon atom number of 16-18 is 34.02%.

[0161] Complex emulsifier: mixture of mono, di-glycerol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, the composition C16:0 is 54.8%, C18:0 is 39.2%, C18:1 is 4.5%.

[0162] <evaluation test>

[0163] (1) Solid fat content (SFC) determination method

[0164] Using solid fat sampler to take the sample to be tested into solid fat tube, using pulse nuclear magnetic resonance instrument NMR to detect the SFC of the sample.

[0165] (2) Whipping degree

[0166] Using the British KENWOOD MAJOR Premier eggbeater to whip the cream.

[0167] Taking the cream sample from the refrigerator at about 5℃ to room temperature, weighing 700g of the sample, first stirring at low speed 1 for 30 seconds, scraping, then stirring at low speed 1 for 30 seconds, scraping, adjusting to high speed 6, taking the whipped sample every 5 minutes into the weighing cup, scraping, recording the weight Wt, until 30 minutes.

[0168] Whipping degree calculation method:

[0169] Whipping degree = (W t -W o ) / W,

[0170] W t is the weight of the weighing cup filled with the whipped sample at time t (the time point when the whipping time is t);

[0171] W o is the empty weighing cup weight;

[0172] W is the water weight of the weighing cup filled with water (excluding the weight of the weighing cup).

[0173] The lower the whipping degree value, the better the whipping performance of the sample, the larger the volume, and the more aeration.

[0174] (3) Taste evaluation

[0175] Taking 3g of the whipped sample, putting it into the mouth, and letting it stay in the mouth for 10 seconds, feeling the greasy feeling of the sample, and evaluating according to the following criteria:

[0176] ●: refreshing taste

[0177] ◎: slightly greasy

[0178] ☆: very greasy

[0179] Example 1

[0180] The transesterified oil A, palm stearin (ST), palm kernel oil liquid (PKOL), rice oil, a compounded emulsifier, and a phospholipid were put into an emulsifying tank according to the contents shown in Table 1, and heated and stirred to be melted (temperature was 65°C). After complete melting, milk as an aqueous phase was slowly added under stirring, and emulsification was continued for 1.5 hours under stirring. The surface of the emulsifying tank was covered with a transparent plastic film to prevent water evaporation. The obtained emulsion was subjected to sample preparation by a quench kneading device for margarine pilot plant (it passed through two quench units and one kneading unit in this order), and was aged at 20°C for 2 days, and then was stored at 4-8°C for 2 days. Then, the above obtained margarine was whipped according to the process conditions shown in Table 3 to obtain a final product whipped cream. The solid fat content SFC2 at the whipping end temperature T2, the solid fat content SFC1 at the whipping start temperature T1, and the whipping degree of the final product whipped cream were measured. The results are shown in Table 4.

[0181] Examples 2-7

[0182] The whipped cream was obtained in the same manner as in Example 1 except that the formulation was changed as shown in Table 1 and the whipping process conditions were changed as shown in Table 3.

[0183] The formulation of the products of Examples 2-7, the whipping process conditions, and the solid fat content, whipping degree, and greasiness evaluation results are shown in Table 4.

[0184] Comparative Examples 1-7

[0185] The whipped cream was obtained in the same manner as in Example 1 except that the formulation was changed as shown in Table 2 and the whipping process conditions were changed as shown in Table 3.

[0186] The formulation of the products of Comparative Examples 1-7, the whipping process conditions, and the solid fat content, whipping degree, and greasiness evaluation results are shown in Table 4.

[0187] Table 1

[0188]

[0189] *1: The weight percentage of all the components in the oil base (from the transesterified oil A to RBO) is based on the total weight of the oil base. For example, in the case of Example 1, 65% of the transesterified oil A, 5% of ST, 15% of PKOL, and 15% of RBO are contained in the total weight of the oil base.

[0190] *2: The weight percentages of "emulsifier", "aqueous phase", "oil base content", "aqueous phase content", and "emulsifier content" are based on the total weight of the oil composition. For example, in the case of Example 1, 58.7% of the oil base, 40% of the aqueous phase, and 1.3% of the emulsifier are contained in the total weight of the oil composition, and 1.3% of the emulsifier includes 1% of the compounded emulsifier and 0.3% of the phospholipid.

[0191] *3: Nonionic emulsifiers have HLB values that additively, so the HLB value of the emulsifiers here is calculated by adding the HLB of each emulsifier according to the percentage of each emulsifier.

[0192] Table 2

[0193]

[0194] *1: The weight percentage of all ingredients in the oil base is based on the total weight of the oil base, for example, in the case of Comparative Example 1, 65% IE (80OL + 20PKO), 5% ST, 15% PKOL, and 15% RBO are included in the total weight of the oil base.

[0195] *2: The weight percentages of "emulsifier", "water phase", "oil base content", "water phase content", and "emulsifier content" are based on the total weight of the oil composition, for example, in the case of Comparative Example 1, 58.7% oil base, 40% water phase, and 1.3% emulsifier are included in the total weight of the oil composition, wherein the 1.3% emulsifier includes 1% complex emulsifier and 0.3% phospholipid.

[0196] *3: Nonionic emulsifiers have HLB values that additively, so the HLB value of the emulsifiers here is calculated by adding the HLB of each emulsifier according to the percentage of each emulsifier.

[0197] Table 3

[0198]

[0199] Flow rate: production speed into the quench kneading device

[0200] C1: coolant temperature of the quench kneading unit 1

[0201] C2: coolant temperature of the quench kneading unit 2

[0202] P1: rotational speed of the kneading unit

[0203] Whipping gear: British KENWOOD MAJOR Premier beater

[0204] Table 4

[0205] SFC1 at whipping starting temperature T1 SFC2 at whipping end temperature T2 SFC2 / SFC1 Whipping degree Oily feeling Example 1 18.84 10.21 54.20％ 0.35 ● Example 2 23.21 12.69 54.67％ 0.37 ● Example 3 18.95 10.69 56.41％ 0.36 ● Example 4 19 11.09 58.37％ 0.37 ● Example 5 29.55 16.12 54.55％ 0.38 ◎ Example 6 30.04 13.95 46.44％ 0.37 ◎ Example 7 25.86 14.31 55.34％ 0.36 ◎ Comparative Example 1 18.8 11.4 60.64％ 0.45 ◎ Comparative Example 2 18.8 12 63.83％ 0.51 ◎ Comparative Example 3 18.96 12.21 64.40％ 0.48 ◎ Comparative Example 4 14.5 5.7 39.31％ 0.55 ☆ Comparative Example 5 19.32 12 62.11％ 0.45 ◎ Comparative Example 6 21 13.2 62.86％ 0.52 ☆ Comparative Example 7 29.84 18.43 61.76％ 0.45 ☆

[0206] Table 4 shows the results of solid fat, solid fat ratio, whipping degree and oily feeling evaluation of whipped samples of the examples and comparative examples. The smaller the whipping degree value, the better the whipping performance of the sample, the larger the volume, the more the aeration, not only the taste is improved, but also the yield of the product is higher, and the cost of making baked goods is lower. From the results of Table 4, it can be seen that the samples of each example of SFC2 / SFC1 meeting the requirements of the present application all have excellent whipping performance, and the whipped cream has a refreshing taste without oily feeling. Comparative examples 1-7 have poor whipping performance and increased oily feeling because SFC2 / SFC1 does not fall within the range of 40-60%.

[0207] In addition, from the comparison of comparative example 1 and example 1, it can be seen that if SFC2 / SFC1 is greater than 60%, SFC2 / SFC1 can be adjusted to 40-60% by increasing the ambient temperature during whipping. From the comparison of comparative example 4 and examples 1-2, etc., it can be seen that if SFC2 / SFC1 is less than 40%, SFC2 / SFC1 can be adjusted to 40-60% by reducing the ambient temperature during whipping and / or reducing the speed of the whipping device during whipping. It can be seen that the present application can use the change of solid fat before and after whipping as a basis to guide the selection of formula, process and whipping conditions, so as to obtain whipped cream with excellent aeration performance and find the corresponding preparation method.

[0208] Industrial applicability

[0209] The whipped cream of the present application has excellent aeration performance, good taste, light, refreshing and not oily. The manufacturing method of the whipped cream of the present application and the optimization method of the cream whipping process start from the characteristic index (solid fat content) of the product after whipping, give the characteristics of the product with good whipping performance, use the change of solid fat before and after whipping as a basis to guide the selection of product formula, production and whipping conditions, and then obtain whipped cream with excellent aeration performance.

Claims

1. A method of manufacturing a whipped cream characterized by, The manufacturing method comprises: a step of controlling a solid fat content ratio, so that a ratio of a solid fat content SFC2 of the whipped cream at a whipping end temperature T2 to a solid fat content SFC1 at a whipping start temperature T1, i.e. SFC2 / SFC1, is 40-60%, a detection step of measuring the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1, wherein the whipping start temperature T1 is 0-35°C and the whipping end temperature T2 is 3-38°C, the whipping start temperature T1 and the whipping end temperature T2 satisfy the following formula (1), T2 = T1 + T3 Formula (1) wherein T3 is 3-15°C.

2. The manufacturing method according to claim 1, characterized by, In the step of controlling the solid fat content ratio, the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 is 48-55%.

3. The production method according to claim 1, characterized by The whipping start temperature T1 is 5-30°C.

4. The production method according to claim 1, characterized by The whipping start temperature T1 is 10-25°C.

5. The production method according to claim 1, wherein The whipping end temperature T2 is 5-35°C.

6. The production method according to claim 1, characterized by The whipping end temperature T2 is 10-30°C.

7. The production method according to claim 1, wherein The solid fat content SFC1 of the whipped cream at the whipping start temperature T1 is 10-50%.

8. The production method according to claim 1, characterized by The solid fat content SFC2 of the whipped cream at the whipping end temperature T2 is 4-30%.

9. A method of optimizing a whipping process of a cream, characterized in that, The optimization method comprises: a detection step of measuring the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1, wherein the whipping start temperature T1 is 0-35°C and the whipping end temperature T2 is 3-38°C; and an adjustment step of adjusting at least one of the following (1)-(4) so that the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 is 40-60% if the ratio measured in the detection step is not within 40-60%: (1) the whipping start temperature T1; (2) an ambient temperature during whipping; (3) a rotation speed of a whipping device during whipping; (4) a whipping time, the whipping start temperature T1 and the whipping end temperature T2 satisfy the following formula (1), T2 = T1 + T3 Formula (1) wherein T3 is 3-15°C.

10. The optimization method of claim 9, wherein, In the adjustment step, at least one of the following (a)-(d) is adopted for adjustment if the ratio of the solid fat content SFC2 of the whipped cream at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 is less than 40%: (a) reducing the ambient temperature during whipping; (b) reducing the rotation speed of the whipping device during whipping; (c) reducing the whipping time; (d) increasing the whipping start temperature T1; In the adjustment step, if the ratio of the solid fat content SFC2 at the whipping end temperature T2 to the solid fat content SFC1 at the whipping start temperature T1 of the cream is greater than 60%, at least one of the following (e) to (h) is used for adjustment: (e) increasing the ambient temperature at the time of whipping; (f) increasing the rotation speed of the whipping device at the time of whipping; (g) increasing the whipping time; (h) decreasing the whipping start temperature T1.

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