京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13247号 / 論農博第2872号 / 新制||農||1070(附属図書館) / 学位論文||H31||N5171(農学部図書室) / (主査)教授 松村 康生, 教授 丸山 伸之, 教授 谷 史人 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

A dairy-based whipped topping consisting of 22.0 percent milk fat, 7.5 percent milk solids-not-fat, 12.0 percent sucrose, 10.0 percent corn syrup solids, 0.60 percent gum arabic, 0.06 percent carrageenin, 0.19 percent polyoxyethylene sorbitan rnonostearate, 0.19 percent polyoxythylene sorbitan tristearate, and 0.12 percent sodium stearoyl-2-lactylate was developed that would withstand the rigors of frozen storage. The best products were obtained when the topping was whipped on a Creamery Package 3M-30 continuous type ice cream freezer. Toppings whipped in the laboratory at temperatures higher or lower than -2.2 to -1.0 centigrade were weak and slightly wet. After 18 days frozen storage the toppings whipped at -2.2 centigrade had the best body and texture characteristics. Refrigerated storage after 18 days frozen storage resulted in an enlargement of the air cells and after about 10 days a stale flavor was detected. Commercial application of the formulation was considered feasible.

Master of Science / Food Science Institute - Animal Science & Industry / Fadi M. Aramouni / Smoke flavored foods continue to be a popular choice among consumers. In this study, a caramel-type flavor in whipped cream applications via Maillard reaction pathways was evaluated. A highly refined liquid smoke fraction was developed using a delignified pulp wood source, and a patented activated carbon filtration process. To maximize sensory and reactionary capabilities, a liquid smoke fraction with phenol and carbonyl concentrations of 0.07mg/ml and 12.9g/100ml, respectively, was developed. Heavy cream containing a 0.075% addition of the refined liquid smoke fraction was evaluated when reacted at 50, 63, and 72°C for 15 sec prior to chilling at 0°C for 12 h, and whipping for 8 min using a handheld mixer. Sensory analysis showed the addition of liquid smoke increased whipped cream sweetness and caramel flavors, while imparting minimal off-flavors. Probable Maillard pathways were predicted for the reaction taking place between the liquid smoke and the dairy proteins upon thermal processing. This technology can be used to develop other foods which are not traditionally smoke flavored.