Acid-resistance whipping cream and manufacturing method thereof

Abstract

The present invention provides an acid-resistant whipping cream and a method for manufacturing the same, comprising, based on 100% by weight of the total acid-resistant whipping cream, 0.1% by weight or more and 30% by weight or less of an acidic raw material; 0.1% by weight or more and less than 25% by weight of a fat; more than 0.65% by weight or less of an emulsifier and less than 2% by weight of an emulsifier; 0.1% by weight or more and less than 0.85% by weight of a stabilizer; 0.1% by weight or more and 3% by weight or less of an acidity regulator; 0.1% by weight or more and 15% by weight or less of a sweetener; and the remainder being purified water. By doing so, the invention provides a whipping cream with excellent palatability and sensory properties, which suppresses clumping and hardening phenomena while containing acidic raw materials.

Description

Technology Field

[0001] The present invention relates to an acid-resistant whipping cream and a method for manufacturing the same. Background Technology

[0003] With the rapid development of the confectionery, bakery, and beverage industries recently, the demand for whipped cream is also increasing significantly.

[0004] Generally, whipped cream is a liquid cream made by adding an emulsifier to fresh cream with a high milk fat content to ensure good foam formation, and when whipped at a low temperature of 5°C or lower, fine bubbles condense, so it is consumed by adding it to beverages such as coffee or as a topping for cakes, puddings, and various breads.

[0005] Korean Patent Publication No. 2018-0038811 relates to a low-fat whipping cream composition and a method for manufacturing the same. Specifically, it discloses a low-fat whipping cream composition comprising 10 to 30 weight% of hydrogenated vegetable oil, 0.5 to 5 weight% of an emulsifier, 2 to 12 weight% of a dextrin, 0.01 to 1 weight% of a stabilizer, 15 to 25 weight% of sugars, and 50 to 60 weight% of water, wherein the dextrin has a glucose equivalent value of 8 or less.

[0006] Korean Patent Publication No. 2021-0023843 relates to whipped cream, specifically disclosing the following components (A) and (B): (A) starch having an amylose content of 45 mass% or more and a cold water swelling degree of 3.5 or more and 15 or less, and (B) a gelling agent, wherein the content of the above component (A) in the whipped cream is 0.05 mass% or more and 5 mass% or less relative to the total whipped cream, and the content of the above component (B) in the whipped cream is 0.05 mass% or more and 2.8 mass% or less relative to the total whipped cream.

[0007] Meanwhile, although consumer preferences are becoming more diverse, there is a problem in that it is difficult to diversify whipped cream to suit consumer preferences because when combined with acidic ingredients, the cream clumps or hardens internally.

[0008] Therefore, there is a need to develop a whipping cream with excellent sensory properties and stable physical properties even when combined with acidic ingredients. Prior art literature

[0010] 1. Korean Patent Publication No. 2018-0038811 (April 17, 2018) 2. Korean Patent Publication No. 2021-0023843 (March 4, 2021) The problem to be solved

[0011] The present invention aims to provide an acid-resistant whipping cream containing acidic ingredients that has excellent palatability and sensory properties.

[0012] In addition, the present invention aims to provide a method for manufacturing an acid-resistant whipping cream that can produce a whipping cream with excellent palatability and sensory properties by suppressing clumping and hardening phenomena while containing acidic raw materials. means of solving the problem

[0014] The present invention provides an acid-resistant whipping cream comprising, based on 100% by weight of the total acid-resistant whipping cream, 0.1% by weight or more and 30% by weight or less of an acidic raw material; 0.1% by weight or more and less than 25% by weight of a fat; more than 0.65% by weight or less of an emulsifier and less than 2% by weight; 0.1% by weight or more and less than 0.85% by weight of a stabilizer; 0.1% by weight or more and 3% by weight or less of an acidity regulator; 0.1% by weight or more and 15% by weight or less of a sweetener; and the remainder being purified water.

[0015] In addition, the present invention aims to provide a method for manufacturing acid-resistant whipping cream comprising, with respect to 100% by weight of the total acid-resistant whipping cream, a step of obtaining an intermediate by mixing the acidic raw material in an amount of 0.1% by weight or more and 30% by weight or less; fat in an amount of 0.1% by weight or more and less than 25% by weight; emulsifier in an amount of more than 0.65% by weight or less and 2% by weight or less; stabilizer in an amount of 0.1% by weight or more and less than 0.85% by weight; acidity regulator in an amount of 0.1% by weight or more and 3% by weight or less; sweetener in an amount of 0.1% by weight or more and 15% by weight or less; and the remainder being purified water; at 35 to 40 RPM for 2 to 5 minutes; and a step of obtaining a whipping cream by mixing the intermediate at 20 to 33 RPM for 50 seconds and 3 minutes. Effects of the invention

[0017] The acid-resistant whipping cream according to the present invention has the advantage of excellent palatability and excellent sensory properties because it contains acidic ingredients.

[0018] In addition, the method for manufacturing acid-resistant whipping cream according to the present invention has the advantage of being able to produce whipping cream with excellent palatability and sensory properties by suppressing clumping and hardening phenomena while containing acidic raw materials. Specific details for implementing the invention

[0020] The present invention will be described in more detail below.

[0021] In the present invention, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0023] Acid-resistant whipping cream

[0024] One aspect of the present invention relates to an acid-resistant whipping cream comprising, based on 100% by weight of the total acid-resistant whipping cream, 0.1% by weight or more and 30% by weight or less of an acidic raw material; 0.1% by weight or more and less than 25% by weight of a fat; more than 0.65% by weight or less of an emulsifier and less than 2% by weight; 0.1% by weight or more and less than 0.85% by weight of a stabilizer; 0.1% by weight or more and 3% by weight or less of an acidity regulator; 0.1% by weight or more and 15% by weight or less of a sweetener; and the remainder being purified water.

[0025] Although I do not wish to be limited by theory, when acidic ingredients such as fruit or yogurt are included in whipped cream, the emulsion structure of the fat is destroyed due to changes in pH, and as a result, the fat clumps due to de-emulsification occur, and as this accelerates, the whipped cream hardens, the sensory properties deteriorate, and there is a problem that it is difficult to maintain physical properties.

[0026] However, the acid-resistant whipping cream according to the present invention has the advantage of excellent palatability and sensory properties, as clumping and hardening phenomena are suppressed while containing acidic ingredients.

[0028] acidic ingredients

[0029] The acid-resistant whipping cream according to the present invention comprises an acidic ingredient, such as lemon juice or jam, in an amount of 0.1% by weight or more and 30% by weight or less with respect to 100% by weight of the total. Specifically, the acidic ingredient may be included in an amount of 0.1% by weight or more and 30% by weight or less, more specifically 1% by weight or more and 25% by weight or less, and even more specifically 5% by weight or more and 15% by weight or less with respect to 100% by weight of the total acid-resistant whipping cream.

[0030] It is desirable that the content of the above acidic ingredient be included within the above range, as this results in excellent acidity and high palatability, while also suppressing the phenomenon of increased hardness of the acid-resistant whipping cream caused by the acidic ingredient, thereby providing excellent sensory properties.

[0031] Specifically, the acid-resistant whipping cream according to the present invention may include the acidic raw material to satisfy a pH of less than 7, specifically in the range of 3.5 to 7, and more specifically in the range of 3.5 to 4.5, and thus has the advantage of excellent palatability.

[0032] In one embodiment of the present invention, the acidic raw material may be a food having an acidic pH value, a food additive, or an edible acid.

[0033] The above acidic raw material may be used in any form without limitation, as long as it is a food, food additive, or edible acid having an acidic pH value that is not harmful to the human body and is edible.

[0034] In another embodiment of the present invention, the acidic raw material may include one or more selected from the group consisting of fruit, juice, jam, syrup, paste, yogurt, dressing, and edible acid.

[0035] When the above acidic raw material is contained in a solid form, the average particle size of the solid acidic raw material may be 1.5 cm or less, specifically 1 cm or less, and more specifically 0.5 cm or less. It is desirable for the average particle size to satisfy the above range because the physical property retention performance of the acid-resistant whipping cream is excellent.

[0036] In another embodiment of the present invention, the edible acid may include one or more selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and ascorbic acid.

[0038] maintain

[0039] The acid-resistant whipping cream according to the present invention contains at least 0.1% by weight and less than 25% by weight of fat relative to 100% by weight of the total. The emulsion structure of the fat is destroyed by whipping, in other words, it is de-emulsified, and a network is formed inside, which affects the texture of the acid-resistant whipping cream.

[0040] Specifically, the acid-resistant whipping cream may contain the fat in an amount of 0.1% by weight or more and less than 25% by weight, specifically 5% by weight or more and less than 20% by weight, and more specifically 8% by weight or more and less than 17% by weight, based on 100% by weight of the total.

[0041] When the above oil is included within the above range, it is desirable to be able to suppress the phenomenon in which the breakdown of the internal emulsion structure of the oil is accelerated when mixed with the acidic raw material, causing the rapid formation of a network between the oils and a rapid increase in hardness.

[0042] The acid-resistant whipping cream according to the present invention contains the fat content at a relatively lower amount than the conventional fat content, thereby suppressing the phenomenon in which the hardness of the acid-resistant whipping cream increases due to reaction with the acidic raw material.

[0043] In another embodiment of the present invention, the oil may comprise one or more selected from the group consisting of vegetable oil and milk fat.

[0044] The above vegetable oil may include one or more selected from the group consisting of, for example, palm kernel oil, soybean oil, sunflower oil, sesame oil, corn oil, coconut oil and their hydrogenated oils and ester exchanged oils.

[0045] Specifically, the above vegetable oil may be hydrogenated palm kernel oil.

[0046] In the present invention, "milk fat" may refer to milk from which components other than milk fat have been removed.

[0047] For example, the above milk may include, but is not limited to, unpasteurized milk, milk (pasteurized cow's milk), processed milk, non-fat milk, low-fat milk, milk with adjusted fat content, calcium-fortified milk, etc.

[0048] The above milk fat may include cream milk, milk raw materials, etc. For example, the above milk fat may include butter, whole milk powder, infant formula, etc., but is not limited thereto.

[0049] In another embodiment of the present invention, the oil may be a vegetable oil.

[0050] The aforementioned vegetable oil is cheaper than milk fat and is easy to procure repeatedly even during the summer. Additionally, in the case of the aforementioned milk fat, some moisture loss due to the breakdown of the emulsion structure may occur, which may result in a bubbly phenomenon. Since using the vegetable oil, specifically hydrogenated palm kernel oil, as the oil is desirable because it provides excellent flavor and shape retention performance for acid-resistant whipping cream, it is preferable to use vegetable oil.

[0052] emulsifier

[0053] The acid-resistant whipping cream according to the present invention contains an emulsifier in an amount greater than 0.65% by weight and less than or equal to 2% by weight based on 100% by weight of the total. The emulsifier plays a role in providing emulsification stabilization performance to the oil and fat, and is partially destroyed upon de-emulsification to play a role in forming the network of the oil and fat.

[0054] Specifically, the acid-resistant whipping cream may contain the emulsifier in an amount greater than 0.65 weight% and less than or equal to 2 weight% based on 100 weight% of the total, specifically greater than 0.65 weight% and less than or equal to 1 weight%, and more specifically greater than 0.65 weight% and less than or equal to 1.5 weight%.

[0055] The above emulsifier provides stable emulsifying properties to the acid-resistant whipping cream and plays a role in forming the network of the fat by being partially destroyed upon de-emulsification.

[0056] In another embodiment of the present invention, the emulsifier may comprise one or more selected from the group consisting of lecithin, monoglycerides, sucrose fatty acid esters, and sodium casein.

[0058] Specifically, the acid-resistant whipping cream may contain more than 0.15% by weight and less than or equal to 1% by weight of lecithin, more than 0.2% by weight and less than or equal to 1% by weight of monoglyceride, and / or more than 0.2% by weight and less than or equal to 1% by weight of sucrose fatty acid ester.

[0060] stabilizator

[0061] The acid-resistant whipping cream according to the present invention contains a stabilizer in an amount of 0.1% by weight or more and less than 0.85% by weight with respect to 100% by weight of the total. The stabilizer increases the viscosity of the liquid component of the acid-resistant whipping cream and provides emulsification and de-emulsification stability. Specifically, the stabilizer electrically widens the spacing between micelles constituting the internal network of the acid-resistant whipping cream and can produce the effect of slowing down hardening.

[0062] Specifically, the acid-resistant whipping cream may contain a stabilizer in an amount of 0.1% by weight or more and less than 0.85% by weight, specifically 1% by weight or more and less than 0.85% by weight, and more specifically 3% by weight or more and less than 0.83% by weight, based on 100% by weight of the total.

[0063] When the above acidic raw material is added to oil, specifically vegetable oil, the entire micelle composed of oil, emulsifier, and stabilizer undergoes destructive phenomena such as structural deformation due to a decrease in pH, and if curing is accelerated, it may exhibit poor workability as it contributes to an increase in the degree of curing as part of the stabilizer network; however, there is an advantage in that these problems can be suppressed by including the above stabilizer within the above range.

[0064] In another embodiment of the present invention, the stabilizer may comprise one or more selected from the group consisting of gums, sodium stearyl lactate, and hydroxypropyl methylcellulose.

[0066] The above gums may be one or more selected from the group consisting of, for example, konjac powder, carrageenan, trisodium citrate, dextrin, gellan gum, and xanthan gum, but are not limited thereto.

[0067] The above acid-resistant whipping cream may contain gums in an amount of 0.01% by weight or more and 0.15% by weight or less, specifically 0.05% by weight or more and 0.1% by weight or less, based on 100% by weight of the total.

[0069] pH regulator

[0070] The acid-resistant whipping cream according to the present invention contains an acidity regulator in an amount of 0.1% by weight or more and 3% by weight or less with respect to 100% by weight of the total.

[0071] Specifically, the acid-resistant whipping cream may contain the acidity regulator in an amount of 0.1% by weight or more and 3% by weight or less, more specifically 0.3% by weight or more and 2% by weight or less, based on 100% by weight of the total.

[0072] The above acidity regulator can play a role in controlling the acidity of the acid-resistant whipping cream.

[0073] In the present invention, the acidity regulator can be added in a relatively larger amount compared to the acidity regulator used in conventional whipping cream, and as a result, it has the effect of reducing changes over time after whipping and suppressing a rapid increase in cream hardness during use.

[0074] In another embodiment of the present invention, the acidity regulator may comprise one or more selected from the group consisting of sodium bicarbonate, diphosphate, triphosphate, tripolyphosphate, and metaphosphate.

[0076] sweetener

[0077] The acid-resistant whipping cream according to the present invention contains a sweetener in an amount of 0.1% by weight or more and 15% by weight or less with respect to 100% by weight of the total. The sweetener not only imparts sweetness to the acid-resistant whipping cream, but also provides additional stiffness or strength to the internal network of the acid-resistant whipping cream and serves to suppress the phenomenon of moisture leakage from the acid-resistant whipping cream.

[0078] Specifically, the acid-resistant whipping cream may contain the sweetener in an amount of 0.1% by weight or more and 15% by weight or less, specifically 0.3% by weight or more and 10% by weight or less, and more specifically 5% by weight or more and 10% by weight or less, based on 100% by weight of the total.

[0079] In another embodiment of the present invention, the sweetener may include one or more selected from the group consisting of fructose, starch syrup, sugar alcohols, and high-intensity sweeteners.

[0080] The above sugar alcohols may be, for example, maltitol, isomalt, sorbitol, erythritol, etc., but are not limited thereto.

[0081] The above high-intensity sweetener may be a natural sweetener including stevioside and glycyrrhizine, or a synthetic sweetener including saccharin, aspartame, acesulfame potassium, and sucralose, but is not limited thereto.

[0082] Specifically, the sweetener may include sorbitol and / or acesulfame potassium.

[0083] In another embodiment of the present invention, the sweetener may not contain sugar.

[0084] When the above sugar is included, the hardening of the acid-resistant whipping cream becomes excessively fast, resulting in increased hardness, which may cause a problem where the texture of the acid-resistant whipping cream deteriorates.

[0085] In addition, since the aforementioned sugar is high in calories, there is a problem that it can cause hyperlipidemia, obesity, diabetes, etc.

[0086] Therefore, the acid-resistant whipping cream according to the present invention, by including the aforementioned sweetener, has the advantage of having relatively lower calories and excellent sweetness compared to the case where sugar is included.

[0088] additives

[0089] The acid-resistant whipping cream according to the present invention may further include one or more additives selected from the group consisting of condensed milk, milk powder, refined salt, flavorings, and colorings. The additives may be included to enhance the sensory properties of the acid-resistant whipping cream.

[0090] The above-mentioned flavorings may be, for example, vanilla extract, vanilla oil, lemon scent, orange scent, milk scent, cream scent, strawberry scent, banana scent, apple scent, etc., but are not limited thereto, and flavorings commonly used in the industry may be used.

[0091] The above-mentioned coloring agent may be a synthetic or natural coloring agent commonly used in the industry, provided that it is edible and not harmful to the human body, but is not limited thereto.

[0092] Specifically, the acid-resistant whipping cream may contain the additive in an amount of 0.01% by weight or more and 10% by weight or less, specifically 0.05% by weight or more and 8% by weight or less, and more specifically 0.1% by weight or more and 5% by weight or less, based on 100% by weight of the total.

[0094] The above purified water is included as the remainder to satisfy 100% by weight of the entire acid-resistant whipping cream.

[0095] In another embodiment of the present invention, the acid-resistant whipping cream may have a pH of less than 7.

[0096] In another embodiment of the present invention, the acid-resistant whipping cream may have a pH of 3.5 to 4.5.

[0097] The acid-resistant whipping cream according to the present invention may have a specific gravity of 0.25 to 0.35, specifically 0.29 to 0.32. When the specific gravity of the acid-resistant whipping cream satisfies the above range, it is desirable as it has the advantage of excellent sensory properties, having a deep flavor and a soft texture.

[0098] The above specific gravity can be measured as a corresponding value using a 100g specific gravity cup (based on water).

[0099] The acid-resistant whipping cream according to the present invention may have a hardness value (gf value measured by a TA meter of the cream placed in a container within 5 minutes of whipping completion) of 140 to 180. When the hardness value of the acid-resistant whipping cream satisfies the above range, it is desirable because it has excellent stability over time and excellent texture.

[0100] In the present invention, the "hardness value" may be measured using a Texture Analyzer. Specifically, as the TA hardness when mixed at room temperature and relative humidity within the range of 40 to 60% and maintained for 3 hours under the same temperature and relative humidity conditions, a pressing jig with a flat bottom surface was lowered toward the first solidified material at a speed of 100 mm / m using a Texture Analyzer (Stable Micro System, TAXT plus), and the force from the moment the pressing jig touches the surface of the first solidified material until 50% strain is applied to the solidified material was measured as the TA hardness.

[0101] The acid-resistant whipping cream according to the present invention may have a hardness value increase of 50 or less after 1 hour and 30 minutes, specifically 20 to 40, more specifically 20 to 28.

[0102] In the present invention, "room temperature" may refer to a temperature of 23 to 28°C, specifically 25°C.

[0103] The acid-resistant whipping cream according to the present invention contains the above-mentioned fat, emulsifier, stabilizer, acidity regulator, sweetener, and the above-mentioned acidic raw material in specific amounts; therefore, despite containing the above-mentioned acidic raw material, the phenomenon of the acid-resistant whipping cream becoming excessively hardened is suppressed, which has the advantage of excellent sensory properties and palatability. In addition, it has the advantage of excellent spreadability, making it useful for use as a spread.

[0104] Therefore, the acid-resistant whipping cream according to the present invention can be usefully applied as a topping and / or filling for various beverages, cakes, cream breads, etc.

[0106] Method for manufacturing acid-resistant whipping cream

[0107] Another aspect of the present invention relates to a method for producing acid-resistant whipping cream, comprising the steps of: mixing, based on 100% by weight of the total acid-resistant whipping cream, an acidic raw material in an amount of 0.1% by weight or more and 30% by weight or less; a fat in an amount of 0.1% by weight or more and less than 25% by weight; an emulsifier in an amount of more than 0.65% by weight and less than 2% by weight; a stabilizer in an amount of 0.1% by weight or more and less than 0.85% by weight; an acidity regulator in an amount of 0.1% by weight or more and 3% by weight or less; a sweetener in an amount of 0.1% by weight or more and 15% by weight or less; and the remainder being purified water, at 35 to 40 RPM for 1 minute to 5 minutes to obtain an intermediate (first mixing); and mixing the intermediate at 20 to 33 RPM for 1 minute to 5 minutes to obtain whipping cream (second mixing).

[0108] The method for manufacturing acid-resistant whipping cream according to the present invention has the advantage of easily manufacturing acid-resistant whipping cream having excellent physical properties and sensory properties by suppressing clumping and hardening phenomena even when including the acidic raw material, and also has excellent workability.

[0109] The above acidic raw material, oil, emulsifier, stabilizer, acidity regulator, sweetener, and purified water may be applied as described above.

[0110] The method for manufacturing acid-resistant whipping cream according to the present invention involves first mixing the acidic raw material, oil, emulsifier, stabilizer, acidity regulator, sweetener, and the remainder of purified water at a relatively high RPM, and then second mixing at a relatively low RPM. This allows for operation even when mixing acidic raw materials that are generally difficult to use together with oil, especially vegetable oil, and has the advantage of excellent stability over time.

[0111] The total mixing time of the first mixing and the second mixing above may be 9 minutes or less.

[0112] Each of the above mixing temperatures may be 1 to 10°C, but is not limited thereto. However, it is desirable that the mixing temperature satisfy the above range, as this facilitates mixing, resulting in excellent workability and a good texture, thereby enabling the production of an acid-resistant whipping cream.

[0113] In the step of obtaining an intermediate by mixing at 35 to 40 RPM for 1 to 5 minutes, the mixing can be performed specifically for 1 to 3 minutes, and more specifically for 2 to 2 minutes 30 seconds.

[0114] In the step of obtaining whipped cream by mixing the above intermediate at 20 to 33 RPM for 1 to 5 minutes, the mixing can be performed specifically for 3 to 4 minutes, more specifically for 3 minutes 30 seconds to 4 minutes.

[0115] In another embodiment of the present invention, the acid-resistant whipping cream may have a pH of 7 or higher when mixed without including the acidic raw material. Accordingly, it is possible to whip even under low pH conditions by mixing the acidic raw material, and specifically, it is possible to whip even at a pH of 3.5 to 4.5 by mixing the acidic raw material.

[0116] In another embodiment of the present invention, the acid-resistant whipping cream may have a pH of 3.5 to 4.5. The pH may be measured using a simple measuring device in a liquid state before obtaining the acidic raw material, oil, emulsifier, stabilizer, acidity regulator, sweetener, and purified water as whipping cream.

[0117] The method for manufacturing acid-resistant whipping cream according to the present invention involves adding and mixing various raw materials included in the acid-resistant whipping cream all at once, rather than adding them in stages.

[0118] Specifically, when acidic raw materials are added, deformation and destruction of the emulsion structure occur even before the formation of a network due to whipping and deemulsification of the acid-resistant whipping cream, and the leakage of oil within the O / W emulsion structure occurs rapidly, which can accelerate hardening; however, if the raw materials are added at a later stage after the acid-resistant whipping cream is manufactured, hardening may proceed relatively slowly, but a problem of reduced productivity may occur.

[0119] Therefore, in the present invention, all the various raw materials included in the acid-resistant whipping cream are added at once and whipped to achieve an appropriate hardening speed and also increase productivity.

[0121] Hereinafter, examples are described in detail to specifically explain the present specification. However, the embodiments according to the present specification may be modified in various different forms, and the scope of the present specification is not to be interpreted as being limited to the embodiments described below. The embodiments of the present specification are provided to more completely explain the present specification to those with average knowledge in the art. Furthermore, "%" and "parts" indicating content below are based on weight unless specifically stated otherwise.

[0123] Examples and Comparative Examples

[0124] The ingredients for the whipping cream according to the composition in Table 1 below were put into a KitchenAid mixer, and whipped at 38 RPM (6th speed) and 27 RPM (4th speed) under the conditions in Table 1 to produce the whipping cream according to the examples and comparative examples.

[0125] The specific gravity and TA hardness value (using TA1 Texture Analyzer) of the manufactured whipping cream were measured, and the results are shown in Table 1 below.

[0126] (wt%) Examples Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Acidic ingredients (Lazy Lemon Juice) 10 10 10 10 10 maintain Vegetable oil (hydrogenated palm kernel oil) 15 25 15 15 15 emulsifier lecithin 0.3 0.3 0.15 0.3 0.3 monoglycerides 0.4 0.4 0.2 0.4 0.4 Sucrose fatty acid ester 0.5 0.5 0.2 0.5 0.5 sodium casein 0.1 0.1 0.1 0.1 0.1 stabilizator Xanthan sword 0.1 0.1 0.1 0.15 0.1 Sodium stearyl lactate 0.4 0.4 0.4 0.4 0.4 hydroxypropylmethylcellulose 0.3 0.3 0.3 0.3 0.3 pH regulator sodium bicarbonate 0.5 0.5 0.5 0.5 0.5 sweetener Jeongbaekdang - - - - Acesulfame potassium 0.05 0.05 0.05 0.05 0.05 D-sorbitol 8 8 8 8 25 additives Condensed milk 1.5 1.5 1.5 1.5 1.5 refined salt 0.05 0.05 0.05 0.05 0.05 Flavoring (milk flavor) 0.05 0.05 0.05 0.05 0.05 Flavoring (vanilla flavor) 0.05 0.05 0.05 0.05 0.05 purified water Remaining Remaining Remaining Remaining Remaining Total 100.0 100.0 100.0 100.0 100.0 Mixing temperature 1) (℃) 5.8 6.3 6.0 5.7 5.9 whipping time 2) 6th gear (38 RPM) 2 minutes 30 seconds 3 minutes 2 minutes 2 minutes 40 seconds 3 minutes 4th gear (27 RPM) 1 minute 2 minutes 2 minutes 30 seconds 1 minute 20 seconds 40 seconds specific gravity 0.297 0.319 0.327 0.323 0.291 TA (Unit: gf) Immediately after 145 131 138 147 177 30 minutes later 168 177 194 202 214 60 minutes later 179 210 267 215 224 90 minutes later 173 230 267 252 263 Upside 28 99 129 105 86 pH 4.3~4.7

[0127] 1) The pH of Lazy Lemon Juice is 2.0 to 2.5.

[0128] 2) The mixing temperature is the temperature of the whipping cream (liquid) before whipping after mixing the cream ingredients.

[0129] 3) Whipping time is the time taken from the start of whipping to the end point (end point, the point where physical properties suitable for use as "cream" are formed).

[0130] Referring to Table 1, it can be seen that the acid-resistant whipping cream prepared according to the example has an appropriate specific gravity value and, in particular, has the excellent advantage of having little change over time.

Claims

Claim 1 Based on 100% by weight of the total acid-resistant whipping cream, acidic raw material 0.1% by weight or more and 30% by weight or less; fat 0.1% by weight or more and less than 25% by weight; emulsifier more than 0.65% by weight and 2% by weight or less; stabilizer 0.1% by weight or more and less than 0.85% by weight; acidity regulator 0.1% by weight or more and 3% by weight or less; sweetener 0.1% by weight or more and 15% by weight or less; Acid-resistant whipping cream comprising the remainder being purified water; wherein the emulsifier comprises lecithin, monoglyceride, sucrose fatty acid ester, and sodium casein, wherein the lecithin comprises more than 0.15% by weight and less than or equal to 1% by weight, the monoglyceride comprises more than 0.2% by weight and less than or equal to 1% by weight, and the sucrose fatty acid ester comprises more than 0.2% by weight and less than or equal to 1% by weight, based on 100% by weight of the total acid-resistant whipping cream; the stabilizer comprises gums, wherein the gums comprise more than 0.01% by weight and less than or equal to 0.15% by weight based on 100% by weight of the total acid-resistant whipping cream; and the sweetener comprises not containing sugar. Claim 2 In claim 1, the acidic raw material is an acid-resistant whipping cream having an acidic pH value, which is a food, food additive, or edible acid. Claim 3 In paragraph 2, the acidic raw material comprises one or more selected from the group consisting of fruits, vegetables, juices, jams, syrups, pastes, yogurt, dressings, and edible acids, in an acid-resistant whipping cream. Claim 4 In paragraph 3, the acid-resistant whipping cream comprises one or more edible acids selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and ascorbic acid. Claim 5 The acid-resistant whipping cream according to claim 1, wherein the oil comprises one or more selected from the group consisting of vegetable oils and milk fats. Claim 6 In paragraph 5, the above oil is an acid-resistant whipping cream that is a vegetable oil. Claim 7 delete Claim 8 The acid-resistant whipping cream according to claim 1, wherein the stabilizer further comprises one or more selected from the group consisting of sodium stearyl lactate and hydroxypropyl methylcellulose. Claim 9 The acid-resistant whipping cream according to claim 1, wherein the acidity regulator comprises one or more selected from the group consisting of sodium bicarbonate, disodium phosphate, triphosphate, tripolyphosphate, and metaphosphate. Claim 10 The acid-resistant whipping cream according to claim 1, wherein the sweetener comprises one or more selected from the group consisting of fructose, starch syrup, sugar alcohols, and high-intensity sweeteners. Claim 11 delete Claim 12 The acid-resistant whipping cream of claim 1, further comprising one or more additives selected from the group consisting of condensed milk, milk powder, refined salt, flavorings, and colorings. Claim 13 Acid-resistant whipping cream having a pH of less than 7 in paragraph 1. Claim 14 In paragraph 13, acid-resistant whipping cream having a pH of 3.5 to 4.

5. Claim 15 A step of obtaining an intermediate by mixing, based on 100% by weight of the total acid-resistant whipping cream, an acidic raw material in an amount of 0.1% by weight or more and 30% by weight or less; a fat in an amount of 0.1% by weight or more and less than 25% by weight; an emulsifier in an amount of more than 0.65% by weight and less than 2% by weight; a stabilizer in an amount of 0.1% by weight or more and less than 0.85% by weight; an acidity regulator in an amount of 0.1% by weight or more and 3% by weight or less; a sweetener in an amount of 0.1% by weight or more and 15% by weight or less; and the remainder being purified water; at 35 to 40 RPM for 1 to 5 minutes; A method for manufacturing acid-resistant whipping cream comprising the step of mixing the above intermediate at 20 to 33 RPM for 1 to 5 minutes to obtain whipping cream, wherein the emulsifier comprises lecithin, monoglyceride, sucrose fatty acid ester, and sodium casein, wherein the lecithin comprises more than 0.15 wt% and less than or equal to 1 wt%, the monoglyceride comprises more than 0.2 wt% and less than or equal to 1 wt%, and the sucrose fatty acid ester comprises more than 0.2 wt% and less than or equal to 1 wt% based on 100 wt% of the total acid-resistant whipping cream, and the stabilizer comprises gums, wherein the gums comprise more than 0.01 wt% and less than or equal to 0.15 wt% based on 100 wt% of the total acid-resistant whipping cream, and the sweetener does not contain sugar. Claim 16 A method for manufacturing acid-resistant whipping cream according to claim 15, wherein the acid-resistant whipping cream has a pH of less than 7. Claim 17 In claim 16, the method for manufacturing acid-resistant whipping cream is such that the acid-resistant whipping cream has a pH of 3.5 to 4.5.

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