METHOD OF MANUFACTURING A WHIPPED DESSERT

Abstract: A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which form a gel when they are mixed with each other is utilized. One of the components is included in a first liquid material containing a whipping ingredient for the product and the other component is included in a second liquid material containing the remaining ingredients for the product. The first liquid material is whipped and the second liquid material is then mixed with the whipped material for gelling.

Description: The present invention relates to a method of manufacturing a whipped dessert having good flavor, taste and/or mouthfeel, wherein air bubbles introduced are kept in stable. Recently a variety kinds of whipped dessert products have been developed and placed on the market. The conventional methods of manufacturing such kinds of dessert products can be categorized into two types as described hereunder. In the method of first type, a liquid material containing all the ingredients for an aimed dessert is whipped and then whipped material is subjected to gelling by the aid of gelling agent contained therein. In this method, since the quantity of ingredients having whipping capability is insufficient for the aimed products, a considerable quantity of emulsifier is required to be added thereto. This method may, however, spoil flavor, taste, and/or mouthfeel of the products. In the method of second type, a first liquid material consisting only of the ingredients having whipping capability among all the ingredients of an aimed dessert is whipped, then a second liquid material containing a gelling agent and all the remaining ingredients of the aimed dessert is homogeneously mixed with the whipped material and finally they are subjected to gelling. Heretofore, carrageenan, furcellaran, agar and gelatin have been known as suitable gelling agents for whipped dessert products. Such gelling agents require, however, relatively higher gelling temperatures and mixing of said whipped material and said second liquid material must be made at a temperature higher than the gelling temperature of the gelling agent. However, when the mixing is made at a relatively higher temperature, air bubbles introduced into the whipped material tend to break during the mixing procedure and thus air bubbles kept in the final products are also decreased. The inventors of the present invention have extended their efforts to study the solution of the difficulties encountered in the conventional methods. They found the fact that acceptable dessert products having good taste, flavour and mouthfeel as well as excellent bubble keeping capability can be prepared without adding a large quantity of emulsifier when a gelling agent consisting of two components which may form a gel upon mixing is utilized, and when one of two components of the gelling agent is included in a first liquid material containing at least a whipping ingredient among all ingredients of an aimed dessert, and the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert, and when after the first liquid material is whipped the second liquid material is mixed with the whipped material at a relatively lower temperature for gelling. The present invention is based upon this discovery. It is an object of the invention to provide a simple method of manufacturing of whipped dessert products having good flavor, taste and/or mouthfeel and excellent bubble keeping capability. It is another object of the present invention to provide a method of manufacturing whipped dessert products wherein whipping capability of the ingredients concerned can be utilized sufficiently without or with adding a lesser quantity of emulsifier. In accordance with this invention, a combination of locust bean gum and xantan gum, can used as a two-component type gelling agent. When a combination of locust bean gum and xanthan gum is used O.2% by weight or more of the total quantity of the two componets to the whole quantity of the final product can be used wherein the ratio of the former to the latter falls within a range of 1:10~10:1 by weight. A first liquid material used in the present invention can be prepared in such a manner that one of two components of the gelling agent (locust bean gum and xanthan gum) and at least a whipping ingredient of an aimed dessert are mixed, the resulted mixture material is pasteurized or sterilized by a conventional method, and if any the pasteurized material is homogenized. Said first liquid material is cooled to a temperature lower than the gelling temperature of the gelling agent used (preferably equal to or lower than 15°C), and then subjected to whipping by a conventional method to obtain a whipped material. A second liquid material is prepared by mixing the other of said two components of said gelling agent and the remaining ingredients of the dessert material, pasteurizing or sterilizing it by a conventional method, and if necessary to homogenize, it is cooled to a temperature lower than the temperature of the gelling agent used (preferably equal to or lower than 15°C). Under agitation of said whipped material, the second liquid material is added thereto at a temperature lower than the gelling temperature of the gelling agent used, gelling of the mixture of whipped material and the second material is induced to thereby obtain a whipped dessert. Any gelling agent of two-component type can be utilized in the present invention, as far as it has a gelling temperature which does not affect bubble keeping capability of the final products of whipped dessert, said gelling agent specifically recited in the above is found preferable. The temperature which does not affect bubble keeping capability of the final product is lower than 35°C in a combination of locust bean gum and xanthan gum. In the combination of locust bean gum and xanthan gum, at least 0.2% by weight of the two components to the final product should be utilized (preferably 0.2 - 0.8 %). It should be noted that locust bean gum and xanthan gum must be utilized in such a manner that one of the two components thereof is mixed with the material containing at least a whipping ingredient of the aimed dessert material to prepare a first liquid material, and the other of the two components is mixed with the material containing the remaining ingredients of the aimed dessert material to prepare a second liquid material and then they are mixed with each other after the former is whipped. Gelling of the obtained mixed material is induced to form a whipped dessret, air bubbles introduced can be maintained not only in the final product but also in the whipped material under processing. Any ingredients having whipping capability may be used in a first liquid material as far as they can introduce sufficient air bubbles into the aimed dessret product to the extent required thereto. However, it is preferable to use egg white, dairy cream and synthetic cream which contain milk fat or any other fats. At least one of the two components of a gelling agent should be mixed with the whipping ingredients, and if neccesary any other ingredients of the aimed dessert products may be added thereto as far as they do not affect the body, texture and appearance of the whipped material i.e., the material obtained by whipping of the first liquid material, if necessary any emulsifier and/or stabilizer may be added thereto for stabilizing the whipped body, texture and appearance of the whipped material. In the present invention, however, a lesser quantity of emulsifier and/or stabilizer is required in comparison with the conventional methods. The ingredients to be included in the second liquid material are the other of the two components of the gelling agent and the remaining ingredients of the aimed dessret products. It has been described the present invention in general, now the present invention will be described in more detail referring to the exemplifying tests and some preferred examples. GB 1483507 discloses use of low methoxyl pectin with polyvalent ion and sodium alginate with polyvalent ion as gelling agents in the preparation of a dessert according to the present invention. However, GB 1483507 does not disclose the use of locust bean gum and xanthan gum as gelling agent as is specifically claimed in claim 1 of the present invention. FR 2293155 discloses a method of making dehydrated food products comprising whipping a mixture of the finely divided food substance, a bubble stabilizer and a gelling agent, subjecting the resulting whipped material to chemical reaction to form whipped gel and then dehydrating the whipped gel. The method used therefore differes from that claimed in the present invention. Combinations of alginate and polyvalent ion and also low methoxyl pectin and polyvalent ion are disclosed for use as gelling agents. However, the combination of locust bean gum and xanthan gum which is claimed in the present invention is not disclosed. The use of a combination of locust bean gum and xanthan gum as gelling agent has been found to give surprisingly advantageous results compared with the use of low methoxyl pectin with polyvalent ion and sodium alginate with polyvalent ion. Thermal stability of the gel produced using locust bean gum and xanthan gum has been found to be greatly improved over that of gells produced using either low methoxyl pectin or sodium alginate with polyvalent ion such as calcium ion. Results of a test carried out by the applicant to compare the thermal stability of gels produced by the three gelling agents mentioned above revealed that the combination of locust bean gum and xanthan gum showed the best thermal stability. This is advantageous as it may minimize deterioration of appearance of the products due to elevation of temperature during transportation. Desserts made using the combination of locust bean gum and xanthan gum has also been found to have an improved palatability over desserts made with the other gelling agents. Description of Exemplifying Tests and Preferred Embodiments TEST 1 In this test, relationships between some gelling agents and structure of whipped dessrets obtained thereby are tested. (1)PREPARATION OF SAMPLES 1 ○ Preparation of Samples of First Liquid Materials / Whipped Materials Two samples of first liquid materials a and b as shown in the left side columns of TABLE 1 were prepared by mixing the respective ingredients, pasteurizing the thus obtained liquids for 1 minute at 95 °C respectively, homogenizing the respective samples with conventional homogenizers under a pressure of 150 - 40 Kg/cm², immediately thereafter cooling the samples quickly to 5 °C and storing in a refrigerator for 16 hours at 5 °C. Two samples of whipped materials a and b as shown in TABLE 1 were prepared by whipping two samples a and b of said first liquid materials using whip-mixers (by Kenwood) untill over-run of the respective samples reach to 120 % by volume. The temperatures of the whipped samples of a and b were approximately 15 °C. 2 ○ Preparation of Second Liquid Materials Three samples of second liquid materials A, B and G as shown in the right side columns of TABLE 1 were prepared by mixing the respective ingredients shown, and adjusting the liquid samples A, B and G by 1000 g, respectively sterilizing them at 95 °C for 1 minute, and cooling samples A and B, to 15 °C and the sample G to 50 °C. (2) MIXING While the whipped samples a and b were respectively stirred the samples A, B and G were mixed thereto. (3) RESULTS The results of this test are shown in TABLE 2. It will be seen from TABLE 2 that whipped dessrets having excellent bubble keeping capability can be manufactured when one of the two components of a gelling agent is added to first liquid material and the other is added to second liquid material, and they are mixed under a relatively lower temperature compared with the conventional method. It will be also noted that in the case of sample G containing agar as a gelling agent, the sample must be kept at a temperature equal to or higher than 50 °C since gelling starts at a temperature lower than 50 °C without mixing it with the samples a and b. When the sample G at a temperature equal to or higher than 50 °C is mixed with samples a and b, the temperatures after mixing thereof exceed 30 °C and each of the resulted mixtures may take a form of gel, but showed poor bubble keeping capability. TEST 2 In this test, percentages of locust bean gum and xanthan gum and the ratio of the former to the latter required for gelling of the whipped dessert were tested. (1) PREPARATION OF SAMPLES Eight samples of first liquid materials i-viii and eight samples of second liquid materials/whipped material 1-8 were prepared in the same manner as in TEST 2 using respective ingredients as shown in TABLE 3. (2) MIXING Samples 1-8 and samples i-viii were mixed in the same manner as in TEST 1. (3) RESULTS The results of this test are also shown in TABLE 3 wherein ○ indicates that gelling was induced when samples of the second liquid materials were mixed with the samples of whipped materials and excellent bubble keeping capability was observed, and x denotes that gelling was not induced and poor bubble keeping capabilitry was observed. In TABLE 3, good results were obtained when the concentration of total quantity of the two components was equal to or higher than 0.2 % by weight and the ratio of the former to the latter falls within a range of 1:10-10:1. TEST 3 In this test, the influence of the temperatures at the mixing of whipped materials and second liquid materials was tested. (1) PREPARATION OF SAMPLES 1 ○ Preparation of Samples of Whipped Material A sample of whipped material in the amount of 200 g was prepared, by mixing 198.8 g of cream containing 45 % of milk fat, with 1.2 g of locust bean gum, homogenizing, pasteurizing and whipping them in the same manner as in TEST 1. The thus obtained sample was devided into 4 lots, 50 g each, and stored at 15 °C. 2 ○ Preparation of Samples of Second Liquid Materials A sample of second liquid material in the amount of 1000 g was prepared by mixing 180 g of sugar, 3.6 g of xanthan gum and 816.4 g of water, adjusting the resulted solution by 1000g, pasteurizing it for 10 minutes at 85 °C, and was devided into 4 lots, 250 g each. Samples in 4 lots were kept at 80 °C, 60 °C, 40 °C and 15 °C respectively. Samples in 4 lots of the second liquid material and samples of whipped material were mixed in accordance with the combinations as shown in TABLE 4 while the 4 lots of whipped material were respectively stirred. (4) RESULTS The results of this test are shown in TABLE 4. In TABLE 4, it is seen that when mixing was made at a temperature higher than the gelling temperature of the combination of locust bean gum and xanthan gum, poor bubble keeping capability were observed, and when mixing was made at a temperature equal to or lower than the gelling temperature thereof (equal to or lower than 50 °C), acceptable bubble keeping capability was observed. It was anticipated that a relatively higher temperature would be required for mixing samples containing xanthan gum and samples containing locust bean gum, since the gelling temperature of the gelling agent in that combination is relatively high. However, it has been found that good results were obtained even though they were mixed at a considerably lower temperature since the two components of the gelling agent in this invention are contained in separate materials which are mixed at the final step whereat gelling is induced. Having described exemplifying tests, now present invention will be further explained hereunder based on some of the preferred embodiments of the present invention. Example 1 The ingredients of whipping material was mixed to form a homogeneous liquid which was pasteurized for 10 minutes at 85 °C. The pasteurized liquid was subjected to two stage homogenization under pressures of 150 Kg/cm² and 40 Kg/cm² and then it was cooled quickly to 5 °C. After the obtaind liquid was stored for 16 hours at 5 °C, it was whipped with a pressure beater (by Air-o-matic) untill its overrun reachs to 120 % (by volume) thereby a whipped material was prepared. The ingredients of second liquid material shown in the above were mixed to form a homogeneous liquid. The thus obtained liquid was sterilized for 10 minutes at 85 °C, thereby a second liquid material was obtained. Stirring the whipped material, the second liquid material previously prepared was mixed therewith and 80 mℓ of the obtained mixture was poured into each of 100 mℓ content plastic containers. After the containers were sealed hermetically with lids they were cooled to 5 °C, thereby solidified whipped dessert products were obtained. Excellent bubble keeping capability was observed in the final products, and taste, flavour and mouthfeel thereof were very good. In accordance with the present invention, air bubbles can be kept stable in the final products since the whipped material and the second liquid material may be mixed under a relatively lower temperature compared with the conventional methods. Also spoiling of taste, flavour and mouthfeel which were encountered in the conventional methods due to addition of emulsifier and/or stabilizer can be eliminated, since the present invention requires none or lesser quantity of emulsifier and/or stabilizer. Furthermore the method of present invention is simple, and thus air bubbles introduced into the whipped material and into the final products can be effectively maintained and therefore whipped dessert products having good taste, flavour and mouthfeel can be continuously prepared in the scale of mass-production.

Claims: A method of manufacturing a whipped dessert product, wherein a first liquid material containing at least a whipping ingredient is whipped, then a second material containing at least a gelling agent is mixed with the first material to thereby gel the mixture of said first and second materials, which comprises: a) whipping said first liquid material, which comprises, in addition to said whipping ingredient, a first component of a two-component gelling agent which forms a gel when the two components are mixed, said first liquid material being cooled to a temperature lower than the gelling temperature of the gelling agent used, prior to said whipping; and b) adding to said whipped first material, and mixing therewith, said second material, which comprises a second component of the gelling agent which forms a gel when mixed with the first component of the gelling agent; said second material being cooled to a temperature lower than the gelling temperatures of the gelling agent used, prior to said addition and mixing; characterised in that the gelling agent comprises a mixture of locust bean gum and xanthan gum, the percentage of the total quantity of two components included in a final product is at least 0.2% by weight and the ratio of the two components falls within a range of 1 : 10 to 10 : 1 by weight. The method of manufacturing a whipped dessert according to Claim 1, wherein the gelling agent is included 0.2% to 0.8% by weight of a final product.

Inventors: MIYAZAKI, YUSUKE, OHTA, MINORU, OKONOGI, SHIGEO, TANAI, SUMIO, YUGUCHI, HIROYA
Applicants: MORINAGA MILK INDUSTRY CO., LTD.
Application year: 1986
Main classification: A23C13
IPC codes: A23L1, A23C13