Whipped cream-like composition

Abstract

To provide a whipped cream-like composition having excellent shape retention even with a low fat content.SOLUTION: By mixing yogurt with freeze-dried fruit, a whipped cream-like composition with excellent shape retention can be provided. A preferred amount of freeze-dried fruit added to yogurt varies depending on the size of the freeze-dried fruit, and in the case of 3-mesh size freeze-dried fruit, it is preferred to add 5 wt.% or more to the yogurt. In the case of freeze-dried fruit that passes through a 3-mesh filter, it is preferable to add 1 wt.% or more to yogurt.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to whipped cream-like compositions. [Background technology]

[0002] Generally, whipped cream is made by whipping fresh cream to incorporate air. Fresh cream contains a high amount of milk fat, and when stirred, the fat particles aggregate and trap air. If the mixture is further stirred, the fat particles aggregate further, forming a mesh structure, which traps air and creates the fluffy foam characteristic of whipped cream. For this reason, cream with a higher fat content is easier to form into whipped cream, and cream with a milk fat content of 35% to 50% is preferred for cakes and other Western confectioneries.

[0003] Meanwhile, growing health consciousness in recent years has led to a desire for lower calorie and lower fat products, creating a demand for whipped cream with reduced fat content. For example, Patent Document 1 describes that whipped cream with sufficient strength and shape retention despite having an oil and fat content of less than 30% by mass has been obtained by blending water, low-gel-strength whey protein, LM pectin, and a water-soluble calcium salt in specific proportions. Furthermore, Patent Document 2 describes that whipped cream with an oil and fat content of 10 to 40% by weight has been obtained with excellent shape retention, melt-in-the-mouth properties, flavor, and the like.

[0004] In addition, Patent Document 3, which is a document relating to cream made from yogurt, which has a significantly lower lipid content than fresh cream, describes how whipping cream was obtained by mixing yogurt fermented with the addition of low-methoxyl pectin with edible oils and fats that are semi-solid at room temperature.

[0005] However, although the calorie and fat content can be reduced according to Patent Documents 1 to 3, the shape retention is not satisfactory due to the low milk fat content. Therefore, there is a demand for a substitute product that has a shape retention similar to that of whipped cream made from fresh cream while further reducing the calorie and fat content. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2015-84656 A [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-193811 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-167683 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a whipped cream-like composition that has excellent shape retention even though it has a low fat content. [Means for solving the problem]

[0008] The inventors of the present invention conducted extensive research to create a whipped cream-like composition similar in appearance and texture to whipped cream using yogurt, which is lower in fat than fresh cream, as an ingredient. As a result, they discovered that by mixing yogurt and freeze-dried fruit, a whipped cream-like composition with excellent shape retention can be obtained, and that the appropriate ratio of yogurt to freeze-dried fruit varies depending on the size of the freeze-dried fruit, which led to the completion of the invention.

[0009] That is, the present invention is characterized by a whipped cream-like composition containing freeze-dried fruit and yogurt.

[0010] In order to solve the above problems, the present invention comprises freeze-dried fruit and yogurt on a 3-mesh screen, and it is preferable that the weight of the freeze-dried fruit is 5% or more by weight of the yogurt.

[0011] In order to solve the above problems, the present invention comprises freeze-dried fruit and yogurt that pass a 3-mesh filter, and it is preferable that the amount of the freeze-dried fruit is 1% by weight or more relative to the amount of the yogurt. [Effects of the Invention]

[0012] According to the present invention, a whipped cream-like composition having excellent shape retention despite having a low fat content can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0013] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0014] -yogurt- The yogurt according to the present invention is defined as "fermented milk" by the Ministerial Ordinance on Lactic Acid, and refers to a paste made by fermenting milk or milk containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria. The types of milk and lactic acid bacteria used as raw materials are not particularly limited, but examples of milk include raw milk, cow's milk, composition-adjusted milk, low-fat milk, and non-fat milk, and examples of lactic acid bacteria include Lactobacillus bulgaricus, Lactobacillus thermophilus, Lactobacillus gasseri, and Lactobacillus acidophilus. Any commercially available yogurt can be used, except for beverages, but for the purpose of reducing fat, it is preferable to use low-fat or non-fat yogurt. In addition, a single type of yogurt can be used, or multiple types of yogurt can be mixed.

[0015] In the present invention, drained yogurt obtained by removing water such as whey from yogurt is preferred, and the water content of the yogurt is more preferably 85% or less. Non-drained yogurt may also be used, but if the water content is high, the amount of freeze-dried fruit added must be adjusted to achieve the shape retention similar to that of whipped cream.

[0016] -Freeze-dried fruits- The freeze-dried fruit of the present invention is not particularly limited as long as it is obtained by freeze-drying (lyophilizing) fruit to remove moisture, and any commercially available freeze-dried fruit can be used. The type of fruit is not particularly limited, and can be selected appropriately depending on the desired whipped cream flavor. Examples include strawberries, apples, raspberries, peaches, and mangoes, with strawberries and apples being more preferred. A single type of freeze-dried fruit or a mixture of multiple types of freeze-dried fruit can be used.

[0017] The preferred amount of freeze-dried fruit added to yogurt varies depending on the size of the freeze-dried fruit. For freeze-dried fruit that passes through a 3-mesh sieve, it is preferable to add 5% or more by weight of the yogurt, more preferably 20% or more by weight, and most preferably 20 to 30% by weight. For freeze-dried fruit that passes through a 3-mesh sieve, it is preferable to add 1% or more by weight of the yogurt, more preferably 5% or more by weight, and most preferably 5 to 10% by weight. As the amount of freeze-dried fruit added to the yogurt increases, the shape retention of the whipped cream improves, but if too much is added, the texture of the freeze-dried fruit tends to increase and the smoothness decreases. The preferred size of freeze-dried fruit is not particularly limited, but a 3-mesh pass can ensure shape retention even with a small amount of freeze-dried fruit. Furthermore, a 3-mesh pass and 10-mesh on size freeze-dried fruit can improve texture in addition to shape retention. In this disclosure, 3-mesh on corresponds to larger than 8.0 mm, 3-mesh pass and 6-mesh on corresponds to larger than 3.0 mm but not larger than 8.0 mm, 6-mesh pass and 10-mesh on corresponds to larger than 1.7 mm but not larger than 3.0 mm, and 10-mesh pass corresponds to smaller than 1.7 mm. The size of the freeze-dried fruit may be a single type or a mixture of multiple types, and the amount added can be designed based on the median size of the freeze-dried fruit.

[0018] -Other raw materials- In addition to the above ingredients, the yogurt of the present invention may contain other ingredients, such as fresh cream, whey protein, oils and fats, sugars, sweeteners, thickening agents, emulsifiers, salts, flavorings, coloring agents, nutritional fortifiers, fruit juice, and fruit pulp, as long as the effects of the present invention are not impaired.

[0019] -Method for producing whipped cream-like composition- The whipped cream-like composition of the present invention can be produced by mixing and stirring yogurt and freeze-dried fruit. Mixing and stirring can be performed according to conventional methods, and can be performed manually using a stirring device or using a stirrer such as a mixer. Stirring is preferably performed so as not to break the freeze-dried fruit. It is sufficient to mix the yogurt and freeze-dried fruit uniformly and allow the moisture in the yogurt to be absorbed by the freeze-dried fruit, so stirring for approximately 30 seconds to 20 minutes is sufficient. After stirring for a short period of time until the yogurt and freeze-dried fruit are uniformly mixed, the mixture can be allowed to stand in a refrigerator to allow the moisture in the yogurt to be absorbed by the freeze-dried fruit. Specifically, an example method is to mix the yogurt and freeze-dried fruit by hand for approximately 30 seconds and then leave it in a refrigerator for approximately 15 minutes. In this way, the whipped cream-like composition of the present invention can be produced more easily than conventional whipped cream.

[0020] -Food containing whipped cream-like composition- The whipped cream-like composition of the present invention can be used as a substitute for whipped cream and can therefore be used in various foods that use whipped cream, such as cakes, sponge cakes, parfaits, crepes, fruit sandwiches, and other Western confectionery products, as well as toppings for Western confectionery products, and Japanese confectionery products such as dorayaki and daifuku. [Example]

[0021] (Test Example 1) One gram of 3-mesh freeze-dried strawberries was added to 100 g of commercially available yogurt (fat-free type, water content 83%), and the mixture was mixed by hand using a whisk for 30 seconds, and then left to stand in a refrigerator for approximately 15 minutes to prepare a whipped cream-like composition.

[0022] (Test Examples 2 to 16) In Test Examples 2 to 16, whipped cream-like compositions were prepared in the same manner as Test Example 1, except that the size of the freeze-dried fruit and / or the amount of freeze-dried fruit used in Test Example 1 was changed, as shown in Table 1.

[0023] [Table 1]

[0024] (Test Example 17) In Test Example 17, a whipped cream-like composition was prepared in the same manner as in Test Example 6, except that the freeze-dried strawberries in Test Example 6 were replaced with freeze-dried apples.

[0025] (Test Example 18) In Test Example 18, a whipped cream-like composition was prepared in the same manner as in Test Example 7, except that the freeze-dried strawberries in Test Example 7 were replaced with freeze-dried apples.

[0026] (Test Example 19) In Test Example 19, a whipped cream-like composition was prepared in the same manner as in Test Example 10, except that the freeze-dried strawberries in Test Example 10 were replaced with freeze-dried apples.

[0027] (Test Example 20) In Test Example 20, a whipped cream-like composition was prepared in the same manner as in Test Example 11, except that the freeze-dried strawberries in Test Example 11 were replaced with freeze-dried apples.

[0028] (Test Example 21) In Test Example 21, a whipped cream-like composition was prepared in the same manner as in Test Example 14, except that the freeze-dried strawberries in Test Example 14 were replaced with freeze-dried apples.

[0029] (Test Example 22) In Test Example 22, a whipped cream-like composition was prepared in the same manner as in Test Example 15, except that the freeze-dried strawberries in Test Example 15 were replaced with freeze-dried apples.

[0030] (Test Example 23) In Test Example 23, a whipped cream-like composition was prepared in the same manner as in Test Example 1, except that 10 g of fresh strawberries (5 mm square) was used instead of the freeze-dried strawberries used in Test Example 1.

[0031] (Test Example 24) In Test Example 24, a whipped cream-like composition was prepared in the same manner as in Test Example 1, except that 10 g of strawberry jam was used instead of the freeze-dried strawberries.

[0032] (Test Example 25) In Test Example 25, a whipped cream-like composition was prepared in the same manner as in Test Example 1, except that 10 g of naturally dried strawberries that were not freeze-dried were used instead of the freeze-dried strawberries used in Test Example 1.

[0033] The shape retention of the whipped cream-like compositions prepared was evaluated by the following method. The prepared whipped cream-like compositions were placed in a cup (opening diameter 57 mm, bottom diameter 40 mm, height 48 mm, volume 60 ml), which was slowly tilted from a height of 30 cm, allowing the whipped cream-like composition to fall freely onto a horizontal platform. After the drop, the longest distance between both ends of the whipped cream-like composition (hereinafter referred to as "spread") and the height of the highest point from the horizontal surface of the platform (hereinafter referred to as "height") were measured. The amount of whipped cream-like composition placed in the cup was adjusted so that the volume was the same as when 50 g of the whipped cream-like composition of Test Example 1 was placed. The evaluation criteria used commercially available whipped cream whipped to 90% whipped cream (firm peaks and glossy finish). The drop test results for the 90% whipped cream showed a spread of 7 cm and a height of 1.5 cm. Therefore, a spread of more than 7 cm and less than 1.5 cm was rated as × (poor), a spread of 7 cm or less or a height of 1.5 cm or more was rated as ○ (good), and a spread of 7 cm or less and a height of 1.5 cm or more was rated as ⊚ (very good), with a score of ◯ or higher being considered a pass. The drop test results for the yogurt alone used in the test example showed a spread of 8 cm and a height of 1 cm.

[0034] [Table 2]

[0035] First, looking at the results of test examples where the freeze-dried strawberries were the same size, test examples 1, 5, 9, and 13, where the freeze-dried strawberries were 3 mesh on, showed that as the amount of freeze-dried strawberries increased, the spread became smaller and the height tended to increase. The test examples with 5g of freeze-dried strawberries (test examples 5, 9, and 13) were acceptable, and the test example with 20g of freeze-dried strawberries (test example 13) was very good. Looking at the results of Test Examples 2, 6, 10, and 14, in which the freeze-dried strawberries were sized to pass 3 mesh but pass 6 mesh, all test plots passed. As with the case where the freeze-dried strawberries were sized to pass 3 mesh, the spread tended to become smaller and the height increased as the amount of freeze-dried strawberries added increased, and the test plots with 5g or more of freeze-dried strawberries (Test Examples 6, 10, and 14) performed very well. The results for test examples 3, 7, 11, and 15, in which the freeze-dried strawberries were sized to pass 6 mesh and on 10 mesh, and test examples 4, 8, 12, and 16, in which the freeze-dried strawberries were sized to pass 10 mesh, showed a similar trend; all test plots passed, and test plots containing 5g or more of freeze-dried strawberries (test examples 7, 8, 11, 12, 15, and 16) performed very well.

[0036] Next, looking at the results for Test Examples 1-4, 5-8, 9-12, and 13-16, which contained the same amount of freeze-dried strawberries, the spread was smaller in the test plots where the freeze-dried fruit size was 3 mesh pass (Test Examples 2-4, 6-8, 10-12, and 14-16) than in the test plots where the freeze-dried fruit size was 3 mesh on (Test Examples 1, 5, 9, and 13).In tests where the freeze-dried strawberry content was 10g or more, the height was higher in the test plots where the freeze-dried strawberries were 10 mesh on (Test Examples 9-11, and 13-15) than in the test plots where the freeze-dried strawberries were 10 mesh pass (Test Examples 12 and 16).

[0037] Regarding texture, Test Examples 1 to 11 had a texture similar to that of 9-minute whipped cream, Test Examples 12 and 13 had a texture that was slightly less smooth than 9-minute whipped cream but was not strange, and Tests 14 to 16 had a texture that was less smooth than 9-minute whipped cream but was usable as a substitute for whipped cream.

[0038] All of Test Examples 17 to 22, which used freeze-dried apples, passed the test, and the shape retention was slightly higher than when the same amount of freeze-dried strawberries was used.

[0039] In Test Examples 23 to 25, which used fresh fruit, strawberry jam, and naturally dried strawberries, instead of freeze-dried fruit, all had no shape retention and were in a gooey state. As a result, they scattered during the drop test, and the spread could not be measured. In addition, the height was the same as when only yogurt was dropped, so they failed the test.

[0040] These results suggest that the preferred amount of freeze-dried fruit added to yogurt varies depending on the size of the freeze-dried fruit. Specifically, for freeze-dried fruit that passes through a 3-mesh sieve, it is preferable to add 5% or more by weight, more preferably 20% or more by weight, and for freeze-dried fruit that passes through a 3-mesh sieve, it is preferable to add 1% or more by weight, more preferably 5% or more by weight. Furthermore, it is suggested that for freeze-dried fruit that passes through a 3-mesh sieve, it is more preferable to add 10-mesh sieve. In addition, taking into consideration the texture, it was suggested that freeze-dried fruit passing through a 3-mesh filter should preferably be added at 1 to 10% by weight to yogurt.

[0041] As explained above, the present invention is characterized by a whipped cream-like composition using yogurt and freeze-dried fruit. The whipped cream composition of the present invention has the extremely excellent effects of being low in calories and fat, and also having excellent shape retention. This is thought to be because freeze-dried fruit, unlike other forms (fresh fruit, jam, air-dried fruit), has intact pectin and a low moisture content. In other words, it is presumed that the freeze-dried fruit absorbs moisture from the yogurt, and the pectin in the freeze-dried fruit forms a three-dimensional structure, resulting in shape retention.

Claims

1. A whipped cream-like composition comprising freeze-dried fruit and yogurt.

2. 2. The whipped cream-like composition of claim 1, comprising 3 mesh-on freeze-dried fruit and yogurt, wherein the weight of the freeze-dried fruit is 5% or more by weight of the yogurt.

3. 2. The whipped cream-like composition of claim 1, comprising freeze-dried fruit and yogurt that has passed through a 3-mesh mesh, and the amount of the freeze-dried fruit is 1% by weight or more relative to the amount of the yogurt.

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