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Creams, whipped products thereof, dry powders thereof and process for producing the same

A product, cream technology, used in cream substitutes, food forming, dairy products, etc.

Inactive Publication Date: 2007-01-24
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its flavors are limited to those in the neutral to slightly acidic range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] To 5 kg of low-denatured defatted soybeans (nitrogen solubility index (NSI): 91) obtained by pressing soybeans and extracting, separating, and then removing oil therefrom using n-hexane as an extraction solvent, 35 kg of water was added. The mixture was adjusted to pH 7 with dilute sodium hydroxide solution and extracted by stirring at room temperature for 1 hour, followed by centrifugation at 4000G to separate "okara (soy bean pulp)" and insoluble matter to obtain defatted soy milk. The defatted soybean milk was adjusted to pH 4.5 with phosphoric acid, and then centrifuged at 2000G with a continuous centrifugal separator (decanter) to obtain an insoluble fraction (acid precipitated clot) and a soluble fraction (whey). Water was added to the acid precipitated curd so as to have a solids content of 10% by weight to obtain an acid curd slurry. The pH was adjusted to 4.0 with phosphoric acid, followed by warming to a temperature of 40°C. To this solution was added phytase...

Embodiment 1～3

[0075] Utilize the acid-soluble soybean protein obtained in the above-mentioned production example 1 to obtain the ice cream-like or soft-serve ice-cream-like frozen dessert whose formula is shown in Table 1.

[0076] Example 1

[0077] That is, first, the powdered raw materials were mixed and poured into a mixture of coconut oil and water heated to 60° C. to melt. Further, the mixture was heated to a temperature of 70° C., and stirred for 15 minutes to dissolve. Thereafter, the mixture was homogenized with a homogenizer at 1 MPa, and then heat-treated at a temperature of 120° C. for 15 seconds with a UHT plate sterilizer. The sterilized mixture was then cooled to a temperature of 5°C and aged in a refrigerator for 20 hours to obtain a cream mixture. 1 kg of the mixture thus obtained was frozen for 40 minutes in a commercially available freezer (MIZONO-45 Ice Cream & Sherbet Machine, manufactured by Cosmic Production Aicoh Inc.) to obtain a soft ice cream-like fro...

Embodiment 4

[0091] An ice-cream-like frozen dessert was prepared according to the recipe in Table 1 using the acid-soluble soybean protein obtained in Production Example 1, except that the amounts of acid-soluble soybean protein and coconut oil were changed to 0.2% by weight and 4.0% by weight, respectively. The mixture was satisfactorily unseparated and the resulting frozen dessert had a fresh lemon flavor and ice cream-like smoothness, albeit with some loss in consistency.

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PUM

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Abstract

The main intention is to provide a cream with unlimited flavors, which has excellent whipping properties under acidic conditions (especially in the pH region where the isoelectric point shifts to the acid side but not extremely acidic) without any physical property problems (That is, a whipped product with smooth texture and good shape retention can be obtained), and refreshing flavors such as fruit acids can be fully utilized. It is possible to provide vegetable plants obtained individually from vegetable material, their whipped products or their dry powder products. That is, cream obtained by using acid soluble soy protein in the solidified milk without skim milk solids, acid soluble milk whey protein or stabilizers.

Description

technical field [0001] The present invention relates to cream, in particular cream with excellent whipping properties under acidic conditions, and whipped and dry powder products thereof. Background technique [0002] According to the Ministry of Health and Welfare (Ministry of Health and Welfare) regulations on dairy products, frozen desserts containing milk solids can be divided into ice cream, milk jelly and lacto-ice according to the content of milk solids. On the other hand, according to this sectoral regulation of the Ministry of Health and Welfare, frozen desserts having a milk solid content of less than 3%, such as ice cubes and sherbets in which fruit juice is frozen, are regulated as frozen desserts. [0003] Milk solids, especially skim milk solids contained in frozen desserts such as ice cream, impart whipping properties to the cream mixture used as a raw material, thereby providing shape retention and Smooth mouthfeel. In contrast, frozen desserts containing n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23L1/19A23G9/42A23G9/52A23L1/00A23L9/20
CPCA23G2200/14A23G9/42A23L1/0097A23L1/196A23G9/52A23L9/24A23P30/40
Inventor 辻井设夫清原祐子斋藤努
Owner FUJI OIL CO LTD
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