KR102645728B1 - Emulsion stabilizer for cream and cream composition containing the same - Google Patents

Abstract

The present invention relates to an emulsion stabilizer comprising monosaccharides, disaccharides, starch, gelatin, carrageenan, and gum arabic. When mixing the emulsion stabilizer of the present invention into cream, it is possible to prevent syneresis, cracking, and shrinkage that may occur when the cream is stored in a refrigerated state or when the cream is stored after going through a freezing and thawing process.

Description

Emulsion stabilizer for cream and cream composition containing the same {Emulsion stabilizer for cream and cream composition containing the same}

The present invention relates to an emulsion stabilizer for cream, and more specifically, to an emulsion stabilizer that can prevent syneresis, cracking, and shrinkage of the cream by mixing it with cream, and a cream composition containing the same.

Cream is a light yellow milk fat separated from milk, etc., and is broadly classified into animal cream, vegetable cream, and compound cream depending on the type of fat, additives, and origin of raw materials.

Whipping cream is made by strongly whipping cream with a whisk to force fine air bubbles into the cream. It is mainly used for decorating, sanding, and filling breads such as cakes, and as a sauce for desserts and cooking. It is also widely used in coffee drinks, etc. This whipped cream is dispersed in water and has the problem of being sensitive to temperature changes or external shocks.

Meanwhile, in modern times, mass production systems have been established to efficiently supply fresh cakes, and the method of defrosting factory-produced cakes and selling them in stores is spreading in bakery shops and cafes.

Accordingly, whipped cream is required to have better physical properties to prevent changes in properties such as cracking, shrinkage, and water retention even after it is mixed and decorated on cakes, etc., and even after freezing and thawing.

Republic of Korea Patent No. 10-2053447 (2019.12.02) describes a composition for adding gelatin to cream. Republic of Korea Patent No. 10-1276373 (2013.06.12) describes a method of improving the stability of cream by adding emulsifiable oil and guar gum.

The present invention seeks to provide an emulsion stabilizer that can be mixed into cream to prevent syneresis, cracking, and shrinkage that occurs after the cream is refrigerated or frozen and thawed.

The present invention provides an emulsion stabilizer comprising monosaccharides, disaccharides, starch, gelatin, carrageenan, and gum arabic.

The emulsion stabilizer of the present invention is preferably 100 parts by weight of cream, 7 to 24 parts by weight of disaccharides, 0.4 to 0.6 parts by weight of monosaccharides, 0.2 to 0.3 parts by weight of starch, 0.1 to 0.3 parts by weight of gelatin, 0.03 to 0.05 parts by weight of carrageenan, It is better to mix 0.005 to 0.015 parts by weight of gum arabic.

In the emulsion stabilizer of the present invention, the monosaccharide is preferably glucose and the disaccharide is preferably trehalose.

Additionally, the present invention provides a cream composition containing the above emulsion stabilizer.

Additionally, the present invention provides a cake containing the cream composition.

When mixing the emulsion stabilizer of the present invention into cream, it is possible to prevent syneresis, cracking, and shrinkage that may occur when the cream is refrigerated or stored after going through a freezing and thawing process.

Figure 1 shows the results observed after freezing cream with added gelatin, thawing it, and refrigerating it for 5 days.
Figure 2 shows the results observed after freezing the cream to which the emulsion stabilizer of the present invention was added, thawing it, and refrigerating it for 5 days.
Figure 3 shows the results observed after manufacturing a bun using cream to which the emulsion stabilizer of the present invention was added and storing it in refrigeration for 5 days.

The present invention provides an emulsion stabilizer comprising monosaccharides, disaccharides, starch, gelatin, carrageenan, and gum arabic.

Cream has low emulsion stability and is prone to deformation due to temperature or vibration. Accordingly, the method of adding gelatin is mainly used to improve the emulsion stability of cream. In the case of cream with a large amount of gelatin added, when thawed after freezing, the gelatin clumps and the cream cracks. In other words, cream with added gelatin has excellent emulsion stability, but has the problem of being unsuitable for distribution in the form of frozen cream or for use in the manufacture of frozen cakes.

However, in the present invention, the emulsion stabilizer prepared by mixing monosaccharides, disaccharides, starch, gelatin, carrageenan, and gum arabic has an excellent ability to prevent syneresis, cracking, and shrinkage that occurs after storage in refrigeration or freezing and thawing processes. Therefore, it was possible to include a low amount of gelatin, thereby preventing cracking due to agglomeration caused by gelatin that occurs after freezing and thawing.

Meanwhile, the emulsion stabilizer of the present invention can be used by mixing with animal or vegetable cream, preferably 7 to 24 parts by weight of disaccharides, 0.4 to 0.6 parts by weight of monosaccharides, 0.2 to 0.3 parts by weight of starch, and 0.1 to 0.1 parts by weight of gelatin per 100 parts by weight of cream. It is better to mix 0.3 parts by weight, 0.03 to 0.05 parts by weight of carrageenan, and 0.005 to 0.015 parts by weight of gum arabic.

According to the following examples, the cream containing the emulsion stabilizer of the present invention formulated as described above has excellent ability to prevent syneresis, cracking, and shrinkage occurring after refrigerated storage or freezing and thawing, and has a low gelatin content, so it can be easily frozen and thawed. The lumping phenomenon caused by gelatin that occurs later does not appear.

In particular, when monosaccharides, starch, gelatin, carrageenan, and gum Arabic are mixed in the above weight ratio, it exhibits a jelly strength (bloom) of 200 to 235 and a particle size (mesh) of 75 to 85, and has physical properties similar to amorphous gelatin. Through this, it demonstrates excellent emulsion stability improvement even though the gelatin content is small.

Meanwhile, in the present invention, the disaccharide is not limited thereto, but includes sucrose, lactose, maltose, trehalose, lactulose, cellobiose, and chitobiose. ), etc. However, it is preferably trehalose. When trehalose is included among disaccharides, the ability to improve emulsion stability is more excellent.

In the present invention, the monosaccharide is not limited thereto, but may include glucose, fructose, manose, galactose, ribose, etc.

In the present invention, the gelatin is not limited to this, but may be regular gelatin or amorphous gelatin, and is preferably amorphous gelatin.

The raw material for edible gelatin is pork skin, cow, or pig bones, which are rich in collagen protein. It is dissolved using an acid or alkali dissolution method, and through extraction, washing, and drying processes, edible gelatin in the form of powder, particles, or film is produced. produced. In the general gelatin process, there is a gelation process before the drying process. When the gelatin molecules are cooled, they form a three-dimensional network to create gelatin's unique solid gel structure. This gel structure provides gelatin's unique hardness and shape retention properties. On the other hand, atypical gelatin is produced by drying at a temperature below the gel point without going through a gelation process. In other words, if gelatin is dried before it reaches the gel point, the formation of a gel structure is prevented, resulting in an amorphous or non-crystalline form.

On the other hand, since amorphous gelatin is liquid at room temperature, it does not require additional heat to dissolve and can be mixed more easily. Moreover, according to the following examples, the emulsion stability of the cream can be further improved when amorphous gelatin is used.

Hereinafter, the contents of the present invention will be described in more detail through the following examples. However, the scope of the present invention is not limited to the following examples and includes modifications of equivalent technical ideas.

[Example 1: Preparation of cream of the present invention with excellent emulsion stability]

In this example, an attempt was made to produce a cream that had excellent emulsion stability even after freezing and thawing and did not cause syneresis, shrinkage, or cracking.

1-1. Check the effect depending on the type of gelatin added

In this example, creams containing various gelatins were prepared, then frozen, thawed, and observed.

Specifically, 100 parts by weight of cold liquid fresh cream (35% fat content) was placed in a bowl, whipped, then 1 part by weight of gelatin powder was added and whipped again to prepare a cream containing gelatin. Meanwhile, amorphous pork skin gelatin and regular pork skin gelatin were used as gelatin. Since regular pork skin gelatin is in a gel state at room temperature, it was added after heating to change the phase to a liquid state (Table 1).

Example 1 Example 2 Control group 1 Furtherance
(part by weight) whipping cream 100 100 100 Atypical pork skin gelatin One - - Ordinary pork skin gelatin - One - characteristic overrun* 133.6 150.0 170.3 importance 0.428 0.4 0.37 whipping time 4 minutes 40 seconds 4 minutes 50 seconds 5 minutes

* Overrun represents the value of '(cream weight before whipping - cream weight after whipping)/cream weight after whipping

Thereafter, the prepared gelatin-added cream was frozen for 10 days, thawed, and refrigerated for 5 days to observe changes (Figure 1).

Looking at Figure 1, in the case of control group 1 to which gelatin was not added, shrinkage and cracking appeared quickly after freezing and thawing. In the case of examples 1 and 2 to which gelatin was added, the results were good on the 1st day, but on the 5th day. You can see that some cracking has occurred. Additionally, in Example 2, it could be observed that the gelatin clumped together and formed lumps when thawed after freezing.

The above results mean that among gelatins, atypical pork skin gelatin is more effective in preventing syneresis, cracking, and shrinkage that occurs after freezing and thawing of cream.

Meanwhile, hardness, the most important quality of gelatin, is determined by several factors such as jelly strength (bloom), particle size (mesh), gelatin concentration, pH value, temperature, and cooling speed. Jelly strength (bloom) is a unit that represents the gel ability of the quality of edible gelatin. The higher the jelly strength (bloom) unit, the higher the gel ability or hardness, so the quality is better and the price is more expensive.

As a result of measuring the jelly strength (bloom) and particle size (mesh) of gelatin, atypical pork skin gelatin had a jelly strength (bloom) of 200 to 235 and a particle size (mesh) of 80, and regular pork skin gelatin had a jelly strength of 190 to 220 ( bloom) and 100 particle size (Mesh), and it was confirmed that they had different physical properties.

1-2. Check the effect of adding gelatin and disaccharide

Through the results of Example 1-1, it was confirmed that when gelatin was added, the emulsion stability was improved and cracking was improved, but the gelatin still clumped and cracked over time when thawed after freezing. Therefore, in this example, an attempt was made to reduce the clumping phenomenon by reducing the gelatin content and to compensate for cracking by adding trehalose.

Specifically, a gelatin- and disaccharide-added cream was prepared as in Example 1-1, but the gelatin content was reduced and disaccharides (trehalose, refined sugar) were added (Table 2).

Example 3 Example 4 Example 5 Example 6 Example 7 Furtherance
(part by weight) whipping cream 100 100 100 100 100 trehalose - 10 20 - - Jeongbaekdang - - - 10 20 Atypical pork skin gelatin 0.2 0.2 0.2 0.2 0.2 characteristic overrun 123.5 120.8 136.73 150 142.63 importance 0.43 0.42 0.4 0.37 0.38 whipping time 5 minutes 40 seconds 4 minutes 20 seconds 4 minutes 10 seconds 5 minutes 5 minutes 20 seconds

Afterwards, the prepared cream was frozen for 14 days, thawed, refrigerated for 3 days, observed changes, and evaluated for the degree of syneresis, cracking, and shrinkage (Table 3; ◎ very much, O much, △ medium, Few, XX almost none).

Example 3 Example 4 Example 5 Example 6 Example 7 1st day of thawing complete △ XX XX X X offshoot O X X X X Shrink △ X X X X 2nd day of thawing complete △ XX XX X X offshoot ◎ X X △ △ Shrink △ X X X X 3rd day of thawing complete O XX XX X △ offshoot ◎ X X △ △ Shrink O X X X X

Looking at Table 3, it can be seen that as the amount of gelatin added in Example 3 decreased, syneresis, shrinkage, and cracking increased. However, it can be seen that syneresis, shrinkage, and cracking were improved in Examples 4 to 7 to which disaccharides were added, and syneresis, shrinkage, and cracking were further improved in the group in which trehalose was added among the disaccharides (Examples 4 and 5). You can confirm that it has been done. In addition, it can be confirmed that Examples 4 and 5 differed only in the amount of trehalose added (10 parts by weight, 20 parts by weight), but showed the same level of syneresis, cracking, and shrinkage.

Through this, it was confirmed that if the amount of added gelatin is reduced, the emulsion stability of the cream decreases, but the gelatin clumping phenomenon disappears, and the cracking phenomenon can be partially compensated for by adding disaccharides (especially trehalose).

1-3. Confirmation of the effect of adding the emulsion stabilizer of the present invention

Through the results of Examples 1-1 and 1-2, it was confirmed that the emulsion stability of the cream decreases as the amount of gelatin added decreases. This can be compensated for by adding trehalose, but shrinkage and cracking still occur. I was able to confirm. In this example, in order to solve the above problems, a cream containing the emulsion stabilizer of the present invention was prepared.

Specifically, glucose, starch, atypical gelatin powder, carrageenan, and gum arabic were mixed using a Lodigge mixer (L.D.H-0.3) at 400 rpm for 13 minutes to obtain a jelly strength (bloom) of 200-235 and a particle size (mesh) of 80. The eggplant composition was prepared.

Thereafter, 100 parts by weight of cold liquid fresh cream (fat content 35%) was placed in a bowl, whipped, the composition prepared above and trehalose were added, and whipped again to prepare a cream containing the emulsion stabilizer of the present invention ( Table 4).

Example 8 Example 9 Control group 2 Furtherance
(part by weight) whipping cream 100 100 100 trehalose 10 10 10 glucose 0.5 0.5 - starch 0.25 0.25 - Carrageenan 0.04 0.04 - gum arabic 0.01 0.01 - Atypical pork skin gelatin 0.2 - - Ordinary pork skin gelatin - 0.2 characteristic overrun 133.6 150.0 170.3 importance 0.45 0.45 0.41 pH 6.81 6.78 7.03 Firmness 296.89 301.44 389.61 cohesiveness -165.28 -189.34 -382.74 whipping time 3 minutes 40 seconds 4 minutes 10 seconds 4 minutes

Thereafter, the cream containing the emulsion stabilizer of the present invention was frozen for 10 days, thawed, and refrigerated for 5 days to observe changes (Figure 2).

Looking at Figure 2, in the case of Control Group 2, in which only trehalose was added, shrinkage and cracking appeared overall on the 5th day of thawing, but in Examples 8 and 9, in which the emulsion stabilizer of the present invention was added, some cracking occurred only on the 5th day. You can check what appears.

In particular, comparing Figures 1 and 2, it can be seen that Example 8, in which amorphous gelatin was added, further improved cracking even though it contained less gelatin as the emulsion stabilizer of the present invention was added. In Example 9, in which general gelatin was added, as the emulsion stabilizer of the present invention was added, the content of gelatin was reduced, and agglomeration due to gelatin did not appear. However, it can be seen that some cracking occurred. The above results mean that the emulsion stabilizer of the present invention has excellent emulsion stability improvement ability.

1-4. Experiment to confirm refrigerated storage stability of cream added with emulsion stabilizer of the present invention

In this example, the emulsion stabilizer of the present invention was added to the cream to check whether changes in physical properties that occur when the cream is refrigerated can be suppressed. In addition, we attempted to optimize the amount of trehalose added in the emulsion stabilizer of the present invention by experimenting with different trehalose contents.

For this purpose, a cream containing the emulsion stabilizer of the present invention was prepared as in Examples 1-3, but with different trehalose addition amounts (0, 5, and 10 parts by weight) (Table 5).

Example 10 Example 11 Control group 3 Furtherance
(part by weight) whipping cream 100 100 100 trehalose 5 10 - glucose 0.5 0.5 0.5 starch 0.25 0.25 0.25 Carrageenan 0.04 0.04 0.04 gum arabic 0.01 0.01 0.01 Atypical pork skin gelatin 0.2 0.2 0.2

Afterwards, a bun containing the cream prepared above was prepared. The prepared bun was stored at 10°C for 5 days and changes were observed (Figure 3).

Looking at Figure 3, it can be seen that in Example 11, in which 10 parts by weight of trehalose was added, the height on the 5th day of refrigeration was the largest, and the change in height difference between the 1st day of refrigeration and the 5th day of refrigeration was the smallest. In addition, when looking at the contact area between the bread and cream in Control 3 in which trehalose was not added and Example 10 in which 5 parts by weight of trehalose was added, the cream was shrunk and a cracked area could be seen between the bread and cream. The above results mean that the shrinkage and cracking phenomenon that occurs during refrigerated storage of the cream was further suppressed in the group with 10 parts by weight of trehalose added.

Claims (5)

An emulsion stabilizer that contains monosaccharides, trehalose, starch, amorphous gelatin, carrageenan, and gum arabic, prevents syneresis, shrinkage, and cracking after freezing and thawing of cream, and has refrigerated storage stability.
According to paragraph 1,
The emulsion stabilizer is,
Cream 100 parts by weight sugar, trehalose 7~24 parts by weight, monosaccharide 0.4~0.6 parts by weight, starch 0.2~0.3 An emulsion stabilizer comprising 0.1 to 0.3 parts by weight of amorphous gelatin, 0.03 to 0.05 parts by weight of carrageenan, and 0.005 to 0.015 parts by weight of gum arabic.
According to paragraph 1,
The monosaccharides are:
An emulsion stabilizer characterized by being glucose.
A cream composition containing the emulsion stabilizer of claim 1.
A cake comprising the cream composition of claim 4.