Frozen whipped cream

Abstract

This product provides frozen whipped cream that maintains a soft texture when eaten frozen, and also resists becoming runny at room temperature. [Solution] A frozen whipped cream comprising at least (A) an oil containing lauric acid-based oils, (B) trehalose, and (C) water. (A)(a) The content of lauric oils relative to the total mass of the oil composition is 70% by mass or more, (b) The total content of unsaturated fatty acids relative to the total mass of constituent fatty acids of all oils contained in the oil composition is 1% by mass or more, and (c) The total content of the oil composition relative to the total mass of the frozen whipped cream is 20-30% by mass, (B) Frozen whipped cream having a trehalose content (solids) of 9-25% by mass relative to the total mass of the frozen whipped cream.

Description

Technical Field

[0001] The present invention relates to frozen whipped cream, particularly frozen whipped cream that can be used and eaten as it is in a frozen state.

Background Art

[0002] Conventionally, as whipped cream used in confectionery and cooking, it is known to use vegetable cream made from vegetable oil as a raw material. Vegetable cream has an advantage of being more stable than fresh cream obtained from raw milk and being produced at a relatively low cost, so its consumption is large. Regarding the whipped cream produced from this vegetable cream, there are those in which the whipped cream in a foamed state is distributed at a low temperature or in a frozen state, or those that are eaten in a frozen state or in a state where it has been slightly returned to room temperature. In particular, recently, there are sweets and the like that are eaten in a frozen state, which partially contain whipped cream frozen in a foamed state. Patent Document 1 discloses an oil-in-water type emulsified oil and fat composition with foaming properties that can be eaten over a wide temperature range from a frozen state to a refrigerated state in a whipped state, and an oil and fat composition containing a predetermined amount of lauric acid and maltose is disclosed. Further, Patent Document 2 discloses a whipped cream that has high freeze resistance and is less likely to form sugar crystals during storage by using trehalose and other saccharides in combination. However, there has been no prior report on frozen whipped cream that is soft even when eaten in a frozen state and is less likely to sag even when returned to room temperature.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

[0004] One objective of the present invention is to provide frozen whipped cream that retains its soft texture when eaten in a frozen state. A further object of the present invention is to provide a frozen whipped cream that has a soft texture when eaten frozen and that does not become runny even when slightly returned to room temperature. Another object of the present invention is to provide a frozen whipped cream that has a soft texture when eaten frozen, does not become runny when slightly returned to room temperature, and has a moderate sweetness. [Means for solving the problem]

[0005] As a result of diligent research to achieve the above objectives, the present inventors have discovered that by setting the amount of the oil composition, the amount of lauric oil in the oil composition, the amount of unsaturated fatty acids in the oil composition, and the amount of trehalose in the frozen whipped cream to specific amounts, it is possible to obtain a frozen whipped cream that has a soft texture when eaten frozen and does not become runny even when slightly returned to room temperature, and furthermore, a whipped cream with an appropriate sweetness can be produced, thus completing the present invention.

[0006] In other words, the present invention encompasses the following embodiments. [1] (A) an oil composition containing lauric acid-based oils, (B) trehalose, and (C) water, (A)(a) The content of lauric oils is 70% by mass or more of the total mass of the oil composition, (b) The content of unsaturated fatty acids is 1% by mass or more of the total mass of constituent fatty acids of all oils contained in the oil composition, and (c) The total content of the oil composition is 20-30% by mass of the total mass of the frozen whipped cream, (B) Frozen whipped cream having a trehalose content (solids) of 9-25% by mass relative to the total mass of the frozen whipped cream. [2] (C) The frozen whipped cream according to [1], wherein the total water content is 30 to 45% by mass relative to the total mass of the frozen whipped cream. [3] (D) Further containing sugars other than trehalose, The frozen whipped cream according to [1] above, wherein the total content (solids) of (B) trehalose and (D) sugars other than trehalose is 25 to 40% by mass of the total mass of the frozen whipped cream. [Effects of the Invention]

[0007] The present invention provides frozen whipped cream that maintains a soft texture even when eaten frozen. Furthermore, the frozen whipped cream of the present invention maintains a soft texture even when eaten frozen, and its tendency to sag is suppressed even when left at room temperature for about 90 minutes. Furthermore, the frozen whipped cream of the present invention, as described above, also has the characteristic of being delicious with just the right amount of sweetness. [Modes for carrying out the invention]

[0008] [Frozen whipped cream] In this invention, "frozen whipped cream" refers to whipped cream that has been frozen. It may be frozen in a triangular bag or other suitable container, or it may be used as part of baked goods, mochi, ice cream, cakes, bread, puddings, and other sweets. The "whipped cream" in the frozen whipped cream of the present invention is manufactured from an oil-in-water emulsion composition. The oil-in-water emulsion composition consists of an aqueous phase and an oil phase. Typically, non-water-soluble raw materials such as oils and fats are contained in the oil phase, while water-soluble raw materials such as trehalose are contained in the aqueous phase. The manufacturing method of the oil-in-water emulsion composition and the mass ratio of the aqueous and oil phases are based on known general methods and conditions. The ratio (mass ratio) of the oil phase to the aqueous phase is preferably, for example, 20 / 80 to 40 / 60, and more preferably 22 / 78 to 35 / 65. Frozen whipped cream can be obtained by whipping an oil-in-water emulsion composition using a conventional method and then freezing it. The freezing temperature can be adjusted as appropriate depending on the target substance (product), but for example, it is between -10 and -30°C. The frozen whipped cream of the present invention is characterized by comprising at least (A) a fat composition containing lauric acid-based fats, (B) trehalose, and (C) water.

[0009] <(A) Oil composition containing lauric-based oils> The fat and oil composition used in the frozen whipped cream of the present invention contains at least lauric acid-based fats and oils. In this specification, lauric acid-based fats and oils refer to a general term for fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid, and include, for example, coconut oil, palm kernel oil, and fats and oils that have been treated by hydrogenation, transesterification, fractionation, blending, etc. The lauric acid-based fat and oil preferably contains at least one selected from the group consisting of coconut oil, palm kernel, palm kernel olein, palm kernel stearin, and transesterified oils of one or more of these fats and oils, and more preferably contains palm kernel stearin or coconut oil or a combination thereof. The lauric acid-based oil may be either a hydrogenated lauric acid-based oil or an unhydrogenated lauric acid-based oil. The hydrogenated lauric acid-based oil may be a highly hydrogenated lauric acid-based oil (provided that it satisfies the requirements for the content of unsaturated fatty acids in the oil composition of the present invention). The highly hydrogenated lauric acid-based oil may also be used in the form of a mixture with other oils. Examples of other oils in the mixture include coconut oil, palm kernel oil, palm oil, liquid oils, or oils obtained by hydrogenation, transesterification, fractionation, blending, etc.

[0010] In the (A) oil and fat composition of the present invention, the content of lauric oils relative to the total mass of the (a) oil and fat composition is 70% by mass or more. Including lauric oils in such an amount is preferable because it can lower the dissolution rate and prevent sagging. The content of lauric oils relative to the total mass of the oil and fat composition is preferably 80% by mass or more, more preferably 90% by mass or more, and even more preferably 100% by mass. The (A) oil and fat composition of the present invention may contain oils and fats other than lauric oils. The oils and fats other than lauric oils are not particularly limited, but examples include palm oils (palm oil, palm mid-fraction, palm olein, palm double olein, palm super olein, palm stearin, palm hyperhydrogenated oil, etc.), liquid oils and fats (rapeseed oil, high oleic rapeseed oil, high erucine rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, sunflower oil, high oleic sunflower oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, linseed oil, perilla oil, sesame oil, etc.), and combinations of oils and fats that have been treated by hydrogenation, transesterification, fractionation, blending, etc.

[0011] Furthermore, in the (A) fat composition of the present invention, the content of unsaturated fatty acids relative to the total mass of constituent fatty acids of the total fats contained in the (b) fat composition is 1% by mass or more. It has been observed that the amount of unsaturated fatty acids in the fat composition reduces sagging. This is thought to be due to an effect on the ease of demulsification. From the viewpoint of suppressing sagging, the content of unsaturated fatty acids is preferably 2% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more. However, if the content of unsaturated fatty acids is too high, the fat crystals will melt more easily when the mixture is moved from frozen to room temperature, making it impossible to suppress sagging. The content of unsaturated fatty acids is preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less.

[0012] (c) The total content of the oil and fat composition with respect to the total mass of the frozen whipped cream is 20 to 30% by mass. In such an amount, even when eaten in a frozen state, the texture of the extruded part is soft, and furthermore, sagging is suppressed even when returned to room temperature. If it is less than 20% by mass, sagging is particularly likely to occur, and if it is 30% by mass or more, the cream thickens and sufficient whipping cannot be achieved, and the texture of the extruded part tends to become hard. The total content of the oil and fat composition with respect to the total mass of the frozen whipped cream is preferably 22 to 28% by mass, more preferably 23 to 27% by mass.

[0013] <(B) Trehalose> The frozen whipped cream of the present invention contains trehalose, and the content (solid content) of trehalose is 9 to 25% by mass with respect to the total mass of the frozen whipped cream. Since trehalose may contain moisture, the content (solid content) of trehalose means the solid content excluding moisture. In such a range, the softness of the extruded part can be ensured even when eating in a frozen state. Also, an appropriate sweetness can be achieved within this range, which is preferable. The content (solid content) of trehalose is preferably 12 to 25% by mass, more preferably 14 to 20% by mass, and even more preferably 15 to 20% by mass.

[0014] <(C) Water> Since the frozen whipped cream of the present invention is an oil-in-water emulsion, it contains water. It is preferable that the total content of water with respect to the total mass of the frozen whipped cream is 25 to 52% by mass. In such a range, there is a tendency to ensure the softness of the extruded part even when eating in a frozen state. Also, an appropriate sweetness can be achieved within this range. The water content is more preferably 30 to 50% by mass, further preferably 35 to 48% by mass, even more preferably 38 to 46% by mass, and still preferably 38 to 45% by mass. In this specification, the total content of water is the value obtained by adding the amount added as water alone and the amount of moisture contained in the raw materials. In this specification, the value obtained by subtracting the total water content from the total mass of frozen whipped cream is defined as the total solid content of the frozen whipped cream. With respect to the total mass of the frozen whipped cream, the total solid content is preferably 48 to 75% by mass, more preferably 50 to 70% by mass, still more preferably 52 to 65% by mass, even more preferably 54 to 62% by mass, and particularly preferably 55 to 62% by mass.

[0015] <(D) Sugars other than trehalose> The frozen whipped cream of the present invention may contain sugars other than trehalose. Examples of sugars other than trehalose include monosaccharides (e.g., glucose, fructose), disaccharides (e.g., maltose, lactose, sucrose, granulated sugar (e.g., refined sugar, granulated sugar), oligosaccharides, starch degradation products (e.g., malt syrup, starch syrup), liquid sugar, sugar alcohols (e.g., sorbitol, maltitol, erythritol, xylitol), combinations thereof, and the like. It is more preferable to use malt syrup, glucose, lactose, and still more preferable to use malt syrup, glucose, and lactose. The total content (solid content) of malt syrup, glucose, and lactose is preferably 5 to 20% by mass with respect to the total mass of the frozen whipped cream.

[0016] <Total sugar content (solid content)> The frozen whipped cream of the present invention contains (B) trehalose as an essential component as described above, and may further contain (D) sugars other than trehalose. The total sugar content with respect to the total mass of the frozen whipped cream is not particularly limited, but from the viewpoint of the influence on taste (sweetness), it is preferably 18% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more, and even more preferably 26% by mass or more. Also, it is preferably 40% by mass or less, more preferably 37% by mass or less, and even more preferably 36% by mass or less. In this specification, the total sugar content is calculated based on the solid content of the sugars. That is, for example, for sugars that contain water, such as corn syrup, the amount excluding the water is used as the solid content for calculation purposes.

[0017] <(E) Other additives> The frozen whipped cream of the present invention consists of an aqueous phase and an oil phase, and the oil phase or aqueous phase may contain various additives, such as emulsifiers, emulsifying stabilizers, thickeners, milk components, preservatives, colorants, flavorings, antioxidants, pH adjusters, etc. These additives can be used individually or in combination of two or more. Of these additives, it is preferable to include emulsifiers, emulsifying stabilizers, thickeners, and milk components. A typical frozen whipped cream of the present invention preferably comprises an oil phase containing a frozen whipped cream oil composition and an emulsifier, and an aqueous phase containing water, an emulsifying stabilizer, a thickener, a sweetener, and milk components.

[0018] (emulsifier) Examples of emulsifiers include propylene glycol fatty acid esters, glycerin fatty acid esters (e.g., organic acid monoglycerides such as monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride succinate, and monoglyceride diacetyltartaric acid), polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin (e.g., soy lecithin, egg yolk lecithin), enzymatically hydrolyzed lecithin, and combinations thereof. The amount of emulsifier can be appropriately selected according to the dispersibility of the oil phase in the aqueous phase, and is, for example, 0.3 to 1.5% by mass of the total mass of the frozen whipped cream. (Emulsifying stabilizer) Examples of emulsifying stabilizers include sodium metaphosphate and trisodium citrate. The amount of emulsifying stabilizer is, for example, 0.01 to 1% by mass relative to the total mass of the frozen whipped cream. (Thickening agent) Examples of thickening agents include carrageenan (such as κ-carrageenan), locust bean gum, guar gum, cellulose, and combinations thereof. The amount of thickening agent is, for example, 0.001 to 1% by mass relative to the total mass of the frozen whipped cream. (milk ingredient) Examples of dairy components include skim milk powder, casein, sodium caseinate, and combinations thereof. The dairy component content is, for example, 1 to 10% by mass of the total mass of the frozen whipped cream.

[0019] <Method for manufacturing frozen whipped cream> Frozen whipped cream can be produced by conventional methods. Typical examples of oil-in-water emulsion compositions before whipping are shown below, but the present invention is not limited to these examples. First, an oil phase is prepared by adding an emulsifier or other additives to the oil phase to an oil or oil mixture. On the other hand, as the aqueous phase, an emulsifying stabilizer, thickener, sweetener, milk protein, or any other milk component or additive is added to water, and then these are dispersed to prepare the aqueous phase. The oil and aqueous phases are mixed at 50-85°C to perform sterilization and pre-emulsification. Then, 120-150 kg / cm³ is added. 2 Homogenization is performed under a certain pressure. Then, it is cooled to 5-10°C and aged for 6-24 hours.

[0020] The frozen whipped cream of the present invention can be prepared by conventional methods, for example, by a method comprising the steps of whipping (foaming) a homogenized mixture of an oil phase and an aqueous phase (oil-in-water emulsion composition) (whipping step) and freezing the foamed product (freezing step). In the whipping process, a method for whipping the oil-in-water emulsion composition is to whip it using conventional equipment, such as a Hobart mixer, while cooling the oil-in-water emulsion composition in an ice bath. In the freezing process, one example of a freezing method is to cool the whipped cream (foamed product) obtained in the whipping process to -20°C or below. [Examples]

[0021] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples. Unless otherwise specified, "parts" means "parts by mass".

[0022] [Ingredients for whipped cream] The ingredients for the whipped cream in the examples and comparative examples are as follows: JPEG2026125172000001.jpg42112 The oils a-g in Tables 2-1 to 2-3 have the following compositions. The numbers after each component indicate the mass ratio of each component in each oil. Oils and fats a: Coconut oil Oils and fats b: Palm kernel oil Oils and fats c: Palm kernel stearin Fats and oils d: Palm kernel oil 7: Palm kernel extremely hardened oil 3 Oils and fats e: Palm kernel oil 8: Palm mid-fraction 2 Oil f: Palm kernel extremely hardened oil Oils and fats g: Palm mid-fraction 6: Super-hydrogenated coconut oil 4

[0023] (B) Trehalose: Trehalose (Manufactured by Nagase Vita Co., Ltd.) (Moisture content 9.8%) (C)Water (D) Sugars other than trehalose Lactose (manufactured by Shizen Kenko Co., Ltd.) (Moisture content 5.5%) Corn syrup 1: Sun Syrup H85C (manufactured by Nippon Corn Starch Co., Ltd.) (Moisture content 15.0%) Corn syrup 2: Maltorich A (manufactured by Showa Sangyo Co., Ltd.) (moisture content 25.0%) Glucose (0.1% moisture) Caster sugar (moisture 0.2%) (E) Emulsifier Glycerin fatty acid ester: Sunsoft No. 661AS (manufactured by Taiyo Kagaku Co., Ltd.) (moisture content 0.0%) Sorbitan fatty acid ester: S-301V (manufactured by Riken Vitamin Co., Ltd.) (Moisture content 0.0%) Sucrose fatty acid ester: Ryoto sugar ester S570 (manufactured by Mitsubishi Chemical Corporation) (moisture content 0.0%) Soy lecithin (Sold by Showa Sangyo Co., Ltd.) (Moisture content 0.0%) (F) Other additives Skim milk powder (commercial product) (moisture content 4.6%) Sodium Caseinate 180 (manufactured by Fonterra Limited) (moisture content 4.3%) Sodium metaphosphate (manufactured by Kanto Chemical Co., Ltd.) (moisture content 0.0%) Thickening polysaccharide (κ-carrageenan): Carrageenan CSI-1(F) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) (Moisture content 0.0%)

[0024] JPEG2026125172000002.jpg89170

[0025] [Preparing the whipped cream] An oil phase was prepared by adding an emulsifier to the oil composition according to the formulations shown in Tables 2-1 to 2-3. On the other hand, trehalose, sugars other than trehalose, milk components, thickeners, and emulsifying stabilizers were added to water according to the formulations described in Tables 2-1 to 2-3, and then dispersed to prepare the aqueous phase. The oil phase and aqueous phase were mixed at 85°C for 20 minutes to perform preliminary emulsification. Next is 150 kg / cm 2 , 20 kg / cm 2 It was homogenized under pressure. The mixture was then cooled to 10°C and aged overnight at 5°C to obtain an oil-in-water emulsion fat composition (cream). At 5°C, the cream was whipped in a Kenmix tabletop Misaki until its hardness reached 140±10 according to the measurement method described later, thereby obtaining the whipped creams of the examples and comparative examples. It was then stored at -20°C to obtain frozen whipped cream.

[0026] JPEG2026125172000003.jpg169127

[0027] JPEG2026125172000004.jpg169143

[0028] JPEG2026125172000005.jpg170168

[0029] [Method for measuring fatty acid composition] The fatty acid composition of each oil and fat composition was measured in accordance with the standard oil and fat analysis test method (2.4.2.3-2013, Fatty acid composition (capillary gas chromatography method)). A Shimadzu GC-2030 gas chromatography system was used, and a GL Sciences TC-70 column was used.

[0030] [Method for measuring the hardness of whipped cream] The hardness of the cream immediately after whipping was measured using a micropenetrometer (RIGOSHA PENETRO METER, 1g cone) as the degree of penetration of the cone into the flattened cream (unit: 1 / 10 mm).

[0031] [Evaluation of frozen whipped cream] (Softness / Hardness) The resulting frozen whipped cream was tasted and evaluated by five panelists based on its consistency. The following evaluation criteria were used. 5: Very soft 4: Soft 3: Slightly soft 2: Slightly hard 1: Hard

[0032] (Dissolution rate) Frozen whipped cream was removed from -20°C and left at room temperature for 90 minutes, and the elution rate was measured as follows. Method for measuring dissolution rate (%): A tea strainer was placed in a 300 mL beaker, and approximately 50 g of frozen whipped cream was placed on top of the strainer. After 90 minutes, the mass of the melted frozen whipped cream was measured, and the dissolution rate was calculated using the following formula. The ambient temperature during the test was 20°C. Dissolution rate (%) = (Amount dissolved (g) / Mass of frozen whipped cream (g)) × 100 Based on the elution rates measured as described above, the degradation was evaluated as follows. 3: Dissolution rate less than 1.0%, less dripping. 2: Dissolution rate between 1.0% and 3.0%, slightly excessive sagging. 1: Dissolution rate of 3.0% or higher, excessive sagging.

[0033] (Sweetness) The resulting frozen whipped cream was tasted and evaluated by five panelists based on its sweetness. The evaluation criteria were as follows: 4: Good sweetness 3: Slightly too sweet 2: Very sweet 1: Very sweet 1-B: Not very sweet

[0034] [Evaluation Results] The composition of the whipped cream in the examples and comparative examples, and their evaluation results, are shown in Tables 3-1 to 3-3.

[0035] JPEG2026125172000006.jpg114127

[0036] JPEG2026125172000007.jpg114145

[0037] JPEG2026125172000008.jpg119170

[0038] As is clear from the results in Tables 3-1 to 3-3, the whipped creams containing trehalose and specific fats in Examples 1 to 11 exhibited good firmness when bitten into while frozen and did not become soft even when slightly returned to room temperature. Furthermore, a good level of sweetness was obtained by using a predetermined amount of trehalose. On the other hand, in compositions containing trehalose, when the amount of fat increased as in Comparative Example 1, thickening occurred, making it impossible to whip sufficiently. Also, when the amount of fat decreased (Comparative Example 2) or when the content of lauric-based fats in the fat decreased (Comparative Examples 3 and 4), softness at the start of biting could be ensured, but when returned to room temperature, it became saggy, failing to achieve the objective of the present invention. Furthermore, when the amount of unsaturated fatty acids in the fat was extremely low (Comparative Example 5), it became saggy when returned to room temperature. Moreover, when no trehalose was included at all, softness at the start of biting could not be ensured (Comparative Examples 6 and 7). When the amount of trehalose was too high, softness at the start of biting could not be ensured (Comparative Example 8).

Claims

1. (A) A fat composition containing lauric acid-based oils, (B) Trehalose, and (C) Water, (A) (a) The content of lauric oils is 70% by mass or more of the total mass of the oil composition, (b) The content of unsaturated fatty acids is 1% by mass or more of the total mass of constituent fatty acids of all oils contained in the oil composition, and (c) The total content of the oil composition is 20 to 30% by mass of the total mass of the frozen whipped cream, (B) Frozen whipped cream having a trehalose content (solids) of 9 to 25% by mass relative to the total mass of the frozen whipped cream.

2. (C) The frozen whipped cream according to claim 1, wherein the total water content is 30 to 45% by mass relative to the total mass of the frozen whipped cream.

3. (D) Contains sugars other than trehalose, The frozen whipped cream according to claim 1, wherein the total content (solids) of (B) trehalose and (D) sugars other than trehalose is 25 to 40% by mass of the total mass of the frozen whipped cream.

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