CN101835385A - Fat composition for foaming cream and foaming cream - Google Patents
Fat composition for foaming cream and foaming cream Download PDFInfo
- Publication number
- CN101835385A CN101835385A CN200880113591A CN200880113591A CN101835385A CN 101835385 A CN101835385 A CN 101835385A CN 200880113591 A CN200880113591 A CN 200880113591A CN 200880113591 A CN200880113591 A CN 200880113591A CN 101835385 A CN101835385 A CN 101835385A
- Authority
- CN
- China
- Prior art keywords
- fat
- whipped cream
- water
- palm
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
It is intended to provide a foaming cream, which has a high emulsion stability as a foaming cream, is excellent in handling properties, foamability and appearance when hopped, has good shape retention properties and a high resistance against water liberation, and is similar in meltability in mouth, milky feeling and texture to milk fat upon taking in spite of originating in vegetable fats; and a fat composition for a foaming cream to be used for obtaining the foaming cream as described above. It is also intended to provide the fat composition as described above wherein the content of trans-type unsaturated fatty acids is minimized. A fat composition for a foaming cream comprising fat A, which is an oil prepared by ester-exchange between a palm-based fat and a laurine-based fat, and a laurine-based fat and in which the ratio [fat A/(fat A + laurine-based fat)] ranges from 0.1 to 0.95; and a foaming cream prepared by using the fat composition, non-fat milk solids and water.
Description
Technical field
The present invention relates to be used to decorate the whipped cream (foaming cream) of bread and cake etc. and as the whipped cream fat composition of whipped cream fatty ingredient.
Background technology
The fat that is mixed with whipped cream can classify as fat, butterfat and other fatty mixtures and the fat of only being made by butterfat except that butterfat usually.The example of the fat except that butterfat comprises bay acid type oil as coconut oil and palm-kernel oil, vegetable oil such as palm oil and rape seed oil, and these oily fixed oils, distillate oil and ester-exchanged oil, and further mixture etc.
In the fat that above-mentioned three class whipped creams are used, from the local flavor angle, whipped cream by the butterfat blending is excellent separately, but in prefoam (whipping) state (liquid cream), these cream have poor stability of emulsion, and sizable viscosity increases or curing (often being called " cementation (bote) ") when product temperature increases or because the vibration between the delivery period is easy to generate.And, by the whipped cream of the fatty blending of independent butterfat shortcoming is arranged, narrow down as the terminal point scope of best whipped cream after beating, the shape retention of whipped cream is not enough in addition, and owing to butterfat is relatively costly fat, so product cost also can raise.
The fat except that butterfat that is used for whipped cream is generally the bay acid type fat of coconut oil and palm-kernel oil representative, comprises the palm type fat of palmitic acid usually, from having C
18Or higher fatty acids is the soybean of key component and the hardened vegetable oils of rapeseed.Although use the whipped cream of bay acid type fat to have meltable in the good mouth, but a large amount of this fatty blending cream therein has lower stability of emulsion, and after the foaming, the outward appearance (being called " shimari ") of hardening appearred easily along with the time.
Hardened vegetable oils from soybean and rapeseed is very commonly used in whipped cream because they have preferred emulsions stability and machinability, stop its in time change and with the change of temperature, and consider that from the local flavor angle they also can give the breast flavor.Yet these fixed oils comprise trans-acid (trans-unrighted acid) isomers of hydrogenation.
In recent years, obtained when Excessive Intake trans-increase the result of study of heart disease such as arteriosclerotic risk during unrighted acid, improved the concern of western countries consumer to this.For example, implemented the mandatory requirement that Product labelling shows trans-unsaturated fatty acid content from 2006 01 month in the U.S., this external Denmark forbids selling and contains 2% or the processing fat of more how trans-unrighted acid.
Because the amount of trans-unrighted acid of picked-up is less than the Europe and the U.S. in the past, therefore the view in Japan is not have special health problem at present, but is still expectation than the fat of low-antiform-unsaturated fatty acid content.
Similarly, the whipped cream that contains minimum possible trans-unrighted acid will be expected.
Consider foregoing problems, the fat composition to whipped cream has carried out various researchs.
A kind of cream of suggestion is with fat in patent document 1, and wherein this fat comprises 25% or the bay acid type fat of more SUS type triglyceride and 5-60%, and this fat has 5 ℃ down 50% or more SFC and 15 ℃ down 40% or more SFC.The fat composition that has a kind of whipped cream to use in patent document 2, said composition comprise the following fat (A) of 20-70% (weight) and the following fat (B) of 30-80% (weight).Fat (A): the fat of ester-exchanged oil, this ester-exchanged oil are the glyceride that combines in 1-, 2-and 3-position at random with aliphatic acid, and wherein this fat has aliphatic acid composition, and aforementioned fatty acids comprises the C of 20% (weight) or more total amounts in the composition
8-C
14Saturated fatty acid, this saturated fatty acid comprise and 15% (weight) or more palmitic acids laurate together that the amount of associating of aforementioned laurate and palmitic acid is 40-55% (weight), and aliphatic acid composition comprises 5% (weight) or more trans-fatty acid.Fat (B): advise being a kind of 85% (weight) or more C of comprising
18The fixed oil of aliphatic acid.
In addition, the emulsion oil-in-water that suggestion is beaten in patent document 3, wherein emulsion oil-in-water comprises fat, protein, emulsifying agent and water, described fat comprises 75% (weight) or more bay acid type fat and/or ester-exchanged oil, and this ester-exchanged oil comprises that (S refers to C as the bay acid type fat of key component and the SUS type triglyceride of 2-25% (weight)
16-C
22Saturated fatty acid, U refers to C
16-C
22Unrighted acid).A kind of fat that is used for emulsion oil-in-water of suggestion in patent document 4, the SFC that wherein should fat has 17-50% under 10 ℃, has the SFC that has 3-10% under the SFC of 4-30% and 30 ℃ under 20 ℃, even it is characterized in that allowing by based on 30 parts of (quality) fat, the oil mixture that mixes 70 parts of (quality) liquid oils acquisitions leaves standstill from 60 ℃ to 25 ℃, Separation of Solid and Liquid does not take place yet, and uniform crystallization occurs.
Yet, in any situation, all can not reach meltable and breast flavor in the stability of emulsion of suitable satisfaction and the mouth when edible.
Patent document 1:JP 5-219887A
Patent document 2:JP 11-225671A
Patent document 3:JP 2000-41609A
Patent document 4:JP 2006-254805A
Summary of the invention
The problem that the present invention solves
The purpose of this invention is to provide whipped cream and for obtaining the whipped cream fat composition of described cream, described cream has good stability of emulsion as whipped cream, and outward appearance when having excellent machinability, foaminess and whipping, good shape retention and moisture are from resistance, although and stem from vegetable oil, but has when being similar to butterfat edible meltable in the mouth, breast flavor and quality.
In addition, another object of the present invention provides the fat composition that contains minimum possible trans-unrighted acid.
The means of dealing with problems and being adopted
The present inventor has carried out extensive studies, finds that certain esters exchange fat is effective with the combination of bay acid type fat, and has finished the present invention.
A first aspect of the present invention is the whipped cream fat composition, and described composition comprises: fatty A, this fat A are the oil and the bay acid type fat of the ester exchange of bay acid type fat and palm type fat.
Second aspect is the whipped cream fat composition of first aspect, and wherein [fatty A/ (fatty A+ bay acid type fat)] value is 0.1-0.95.
The third aspect is first or the whipped cream fat composition of second aspect, wherein trans-unrighted acid be in the fat composition fatty acid component 10% or still less.
Fourth aspect is a whipped cream, and described cream comprises: first to the third aspect the whipped cream of either side with fat composition, milk solids non-fat content and water.
The 5th aspect is the whipped cream of fourth aspect, and wherein fat content is 15-49% (weight).
The 6th aspect is the whipped cream of fourth aspect, and wherein milk solids non-fat content is 2-15% (weight).
The 7th aspect is the whipped cream of fourth aspect, and wherein total solids content is 20-54% (weight).
Eight aspect is the whipped cream of fourth aspect, and described cream also comprises butterfat.
The invention effect
Provide whipped cream and for the whipped cream fat composition that obtains described cream be possible, described cream has good stability of emulsion as whipped cream, and outward appearance when having excellent machinability, foaminess and whipping, good shape retention and moisture are from resistance, although and stem from vegetable oil, have meltable in the mouth that is similar to butterfat, breast flavor and quality when edible.
In addition, can provide the described fat composition that contains minimum possible trans-unrighted acid.
Implement best mode of the present invention
Whipped cream of the present invention must comprise fatty A and bay acid type fat with fat composition, and this fat A is the oil of the ester exchange of bay acid type fat and palm type fat.
Ester exchange by palm type fat and bay acid type fat obtains fatty A of the present invention, the example of palm type fat comprises palm oil, palm stearines and palm olein and the sclerosis wet goods thereof of distillate oil as obtaining from the palm oil fractionation, for example, can select wherein a class or two classes or multiclass use, especially consider that from the shape retention of giving whipped cream palm type fat is preferably the miscella of palm oil, palm stearines or palm oil and palm stearines.
The example of bay acid type fat comprises as coconut oil and palm-kernel oil, by distillate oil such as palm kernel olein and palm kernel stearin and the sclerosis wet goods thereof of fractionation from wherein obtaining, can select a class or two classes or multiclass use in these oil, especially consider preferred coconut oil, palm-kernel oil and palm kernel olein from the stability of emulsion of whipped cream.
For obtaining fatty A of the present invention, such palm type fat is preferably the palm type fat of 30-70% (weight) and the bay acid type fat of 30-70% (weight) with the mixed proportion of bay acid type fat.If satisfy this scope, also can use these fat in addition.For example, vegetable oil such as soybean oil, sunflower seed oil, cotton seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil and evening primrose oil, and tallow such as butter and lard, and the fatty acid triglyceride of medium chain can be used as illustration, wherein the fat of above-mentioned classification can use separately, or as miscella or their fixed oil, distillate oil, sclerosis distillate oil or fractionation fixed oil and their uses such as processing fat of for example wherein having carried out ester exchange.The preferred aspect of fat A is the ester exchange form of (40-60% (weight))/(60-40% (the weight)) blend of palm type fat and bay acid type fat.
As ester exchange, this method can be divided into the aliphatic acid that wherein only is bonded to triglyceride 1-position and 3-position and use enzyme (lipase), selectivity exchange (1, the ester exchange of 3-selectivity) method, with no matter binding site, use enzyme or metallic catalyst (for example sodium methoxide) to exchange the method for (ester exchange at random) at random.According to the type of feedstock fat, can adopt any method to carry out ester exchange among the present invention.
In the present invention, the amount that is included in the fatty A in the fat is preferably 10-95% (weight), more preferably 20-90% (weight), more preferably 60-90% (weight).When almost not having fatty A, moisture from resistance a little less than, meltable is fine in mouthful, can not obtain suitable breast flavor.When a lot of fatty A, the viscosity height, " cementation " shortens, the stability of emulsion variation.
Be not that example as the bay acid type fat of the present invention of the fatty A definition of ester-exchanged oil comprises coconut oil and palm-kernel oil, or they be hydrogenated, the oil of fractionation or ester exchange.Preferred palm-kernel oil, or its be hydrogenated, the oil of fractionation or ester exchange.In the present invention, the amount that is included in this bay acid type fat in the fat is preferably 5-90% (weight), more preferably 10-80% (weight), more preferably 10-40% (weight).When almost not having bay acid type fat, the viscosity height, " cementation " shortens, the stability of emulsion variation.When a lot of bay acid types were fatty, moisture died down from resistance, and meltable is fine in mouthful, can not obtain suitable breast flavor.
In the present invention, whipped cream comprises fatty A and bay acid type fat with fat composition, and this fat A is a bay acid type fat and the oil of the ester exchange of palm type fat, and [fatty A/ (fatty A+ bay acid type fat] value is 0.1-0.95, be preferably 0.2-0.9, more preferably 0.6-0.9.If this value is too little, moisture dies down from resistance, and meltable is fine in mouthful, can not obtain suitable breast flavor, if this value is too big, and the viscosity height, " cementation " shortens, the stability of emulsion variation.
In the present invention, for the fat composition that is used for whipped cream, trans-unrighted acid can be easy to into fatty acid component in the fat composition 10% or still less, it also can be 3% or still less, be preferably 2% or still less, more preferably 1% or still less.
Milk solids non-fat content of the present invention is a component of removing the butterfat content from the total solid content of milk, can illustrate by raw material such as raw material milk, milk, defatted milk, raw cream, condensed milk, evaporated milk, condensed milk, whole milk powder, skimmed milk power, buttermilk powder, whey protein, casein and casein-sodium from milk, preferred milk solids non-fat content is 2-15% (weight), more preferably 3-12% (weight) most preferably is 4-10% (weight).If the milk solids non-fat content is less, the stability of emulsion variation of whipped cream, the breast flavor is lighter, the local flavor variation.When more for a long time, the viscosity of whipped cream uprises, and cost also uprises, and is difficult to reach effective quantity balance.
Whipped cream of the present invention preferably has the total solids content of 20-54% (weight), is preferably 30-54% (weight), more preferably 35-52% (weight).If total solids content is too low, the breast flavor also can be very light, the local flavor variation, if too high, viscosity uprises, the stability of emulsion variation.
Certainly, in order to make whipped cream of the present invention have the breast flavor of reinforcement, can preferably comprise other butterfat, butterfat of the present invention can be defined as newborn source property butterfat such as milk, raw cream and butter, also can be to comprise by processing the oily material of cream making that these raw materials obtain.
Can give the trials of emulsion of plant oil flavor is core of the present invention, but can distinguish the flavor of by fortified milk by comprising butterfat, and quality becomes near butterfat.
In whipped cream of the present invention, when the preparation whipped cream, can suitably select to use emulsifying agent usually.For example, these can illustrate by synthetic emulsifying agent such as lecithin, monoglyceride, fatty acid esters of sorbitan, methyl glycol fatty acid ester, polyglyceryl fatty acid ester, polyoxyethylene sorbitan fatty acid ester and sucrose fatty ester, can select a class or two classes or multiclass appropriately to use from these.
In whipped cream of the present invention, can use various salt.Preferably with separately or two or more form of mixtures use hexametaphosphate, two generation phosphate, natrium citricum, polyphosphate, sodium bicarbonate etc. as salt.In addition, if desired, can use sugar, stabilizing agent, flavor enhancement, colouring agent, anticorrisive agent etc.
As the method for preparing whipped cream of the present invention, can be performed as follows: mix and comprise the primary raw material of whipped cream with fat composition, milk solids non-fat content, emulsifying agent and water, pre-emulsification, pasteurization or sterilization treatment and homogenize are handled after mixed material.Consider preferred sterilization treatment from the stability of whipped cream.Specifically, be the 60-70 ℃ of following various raw materials of pre-emulsification 20 minutes (Homomixer is as emulsifier unit) afterwards, according to requiring, in 0-250kg/cm
2Carry out homogenize under the condition of (homogenizer is as emulsifier unit).Then, after carrying out the processing of superhigh temperature (UHT) instantaneously sterilising, once more in 0-300kg/cm
2Condition under carry out homogenize, after the cooling, aging about 24 hours.
Two class superhigh temperature (UHT) sterilizations are arranged, be the method and the direct-fired method of indirect, the device that is used for the indirect processing passes through the board-like UHT treating apparatus of APV (by APV Co., Ltd. preparation), CP-UHT sterilization instrument is (by Climaty Package Co., Ltd. preparation), Stork tubular type bactericidal unit is (by Stork Co., Ltd. preparation), Contherm scraper-type UHT bactericidal unit is (by Tetra Pak Alfa LavalCo., Ltd. the preparation) etc. illustrate, specifically be not limited to these.In addition, the device that is used for direct heat treated by UHT sterilizing installation such as UHTS device (by Iwai Kikai Kogyo Co., Ltd. preparation), steam sprays bactericidal unit (by Tetra Pak Alfa Laval Co., Ltd. preparation), the VTIS bactericidal unit is (by Tetra Pak Alfa Laval Co., Ltd. preparation), Lagear UHT bactericidal unit is (by Lagear Co., Ltd. preparation), Paralizator is (by Pash and Silkeborg Co., Ltd. the preparation) etc. illustrate, can use any device of these devices.
The overrun of whipped cream of the present invention (overrun) is 40-150%, is preferably 60-140%, more preferably 60-120%.When overrun was too high, quality was very slim and graceful, and the local flavor trend is flat.When overrun was too low, quality was dense thick, be difficult to obtain the local flavor that can expect or mouthful in meltable.
Embodiment
The present invention will more specifically describe by embodiment, limit the scope of the invention but should not be construed as.All percentages that use among the embodiment and part are all by weight.
Particularly, needless to say the order of the interpolation order of additive or emulsification such as oil phase can not be limited to the following embodiment that provides to water interpolation or water by any way to the oil phase interpolation.In addition, by method assessment result as described below.
(measuring the method for trans-unrighted acid in the fat composition)
Analyze the content of trans-unrighted acid (trans acids) by the analytical standard method 2.4.2.2 of fat and oil.
(method of assessment whipped cream)
Stability of emulsion (viscosity, " cementation " time) by method as described below assessment whipped cream, whipping time, overrun, 5 ℃ down shape retention and water separable performance, 20 ℃ down shape retention and water separable performance, mouthful in meltable, the newborn flavor and quality.
* viscosity: use the Brookfield viscometer that No. 2 rotors are arranged to measure (by Toki Sangyo Co., the VISCOMETER TV-10 of Ltd. preparation).
* " cementation " time: whipped cream stirs the time of solidifying until occurring after 20 ℃ of insulations 2 hours.This time is long more, and stability of emulsion is high more.
* beat the time: in the 1kg whipped cream, add 80g granulated sugar, and beat in 3 grades (300rpm), measure until the time that reaches best whipping condition with Hobart agitator (by HOBART CORPORATION preparation, N-5 model).
* overrun: [(determining the emulsion oil-in-water weight of volume)-(beating the whipping product weight that volume is determined in the back)] ÷ (beating the whipping product weight that volume is determined in the back) * 100
* shape retention: in 5 ℃ and 20 ℃ storage fineness of observing flower shape whipping product after 24 hours down.Press advantage order, on 5 grade forms, assess out 5 points;
5: do not have change from forming the time of spending shape;
4:, have and precipitate a little but most of nothing change from forming the time of spending shape;
3: precipitation is arranged a little but still in the no problem level;
2: the residue that the precipitation shape is arranged;
1: become lax.
* water separable performance: in 5 ℃ and 20 ℃ down storage observe the moisture of flower shape whipping product after 24 hours from degree.Press advantage order, on 5 grade forms, assess out 5 points;
5: do not have moisture from;
4: almost without any moisture from;
3:1/4 bottom surface moisture from;
2:1/2 bottom surface moisture from;
1: the whole moisture in bottom surface from.
* assess the characteristic of meltable in the mouth of beating product, breast flavor and quality.Calculate the mean value of 10 panel of expert's assessments, the decimal point back rounds up to income value and turns to integer.
(1) meltable in the mouth: based on 5 grade forms assessments
5: good
4: good slightly
3: normal
2: poor slightly
1: poor
(2) breast flavor: based on 5 grade form assessments
5: strong
4: dense slightly
3: normal
2: light slightly
1: light
(3) quality: based on 3 grade form assessments
3: near butterfat
2: some is near butterfat
1: keep off butterfat.
EXPERIMENTAL EXAMPLE 1 (preparation of ester-exchanged oil A-1)
Mix 50 parts of palm oils and thereby 10 parts of palm stearines and 40 parts of palm kernel olein that obtain by the palm-kernel oil fractionation that obtain by the palm oil fractionation obtain fat, add 0.3 portion of metallic catalyst (sodium methoxide) to this fat, under 80 ℃ of vacuum, carry out ester exchange 60 minutes at random.Fat according to the common method purifying acquisition that produces ester exchange fat A-1.
EXPERIMENTAL EXAMPLE 2 (preparation of ester-exchanged oil A-2)
Mix 30 parts of palm oils and thereby 30 parts of palm stearines and 40 parts of palm kernel olein that obtain by the palm-kernel oil fractionation that obtain by the palm oil fractionation obtain fat, to this fat add that enzymatic interesterification procedure uses 1, the 3-specific lipase obtains ester exchange fat A-2.
Embodiment 1
Adding and mix 0.25 part of lecithin and 0.16 part of fatty acid glyceride in 15 parts of ester exchanges fat A-1 and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 15 portions of skimmed milk powers, 0.12 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.2 part of xanthans and 0.2 part of guar gum are dissolved in 63.90 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but shape retention under 20 ℃ and moisture are from resistance a little less than some.When edible in the mouth meltable good, breast flavor and quality are near butterfat.
Embodiment 2
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 20 parts of ester exchanges fat A-1 and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 69.51 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but shape retention under 20 ℃ and moisture are from resistance a little less than some.When edible in the mouth meltable good, breast flavor and quality are near butterfat.
Embodiment 3
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 20 parts of ester exchanges fat A-1 and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 10 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 64.01 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but shape retention under 20 ℃ and moisture are from resistance a little less than some.When edible in the mouth meltable good, the breast flavor is dense slightly, and quality is near butterfat.
Embodiment 4
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 5 parts of ester exchanges fat A-1,20 portions of palm-kernel oil and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 64.69 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, breast flavor and quality are near butterfat.
Preparation and the assessment of embodiment 1-4 are summarised in the table 1.
[table 1]
Embodiment 5
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 5 parts of ester exchanges fat A-1,5 portions of sclerosis palm-kernel oil (38 ℃ of fusing points) and 20 portions of coconut oil, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 64.69 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but 20 ℃ of following moisture is from resistance a little less than some.When edible in the mouth meltable good, quality some near butterfat, but some is light for the breast flavor.
Embodiment 6
Adding and mix 0.25 part of lecithin and 0.06 part of fatty acid glyceride in 5 parts of ester exchanges fat A-1,10 portions of palm-kernel oil, 13 portions of sclerosis palm-kernel oil (34 ℃ of fusing points) and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.1 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 61.72 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, breast flavor and quality are near butterfat.
Embodiment 7
Adding and mix 0.25 part of lecithin and 0.06 part of fatty acid glyceride in 20 parts of ester exchanges fat A-1,5 portions of palm-kernel oil, 4 portions of sclerosis palm-kernel oil (34 ℃ of fusing points) and 4 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.1 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 61.72 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Embodiment 8
Adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride in 10 parts of ester exchanges fat A-1,20 portions of palm-kernel oil and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, breast flavor and quality some near butterfat.
Preparation and the assessment of embodiment 5-8 are summarised in the table 2.
[table 2]
Embodiment 9
Adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride in 10 parts of ester exchanges fat A-1,5 portions of sclerosis palm-kernel oil (38 ℃ of fusing points) and 20 portions of coconut oil, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but shape retention under 20 ℃ and moisture are from resistance a little less than some.When edible in the mouth meltable good, but some is light for the breast flavor, quality is kept off butterfat, and sclerosis.
Embodiment 10
To 8 parts of ester exchanges fat A-1,17 portions of palm-kernel oils, 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 5 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai KikaiKogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.
Embodiment 11
To 5 parts of ester exchanges fat A-1,15 portions of palm-kernel oils, 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 10 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai KikaiKogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.
Embodiment 12
To 5 parts of ester exchanges fat A-1,5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 25 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Preparation and the assessment of embodiment 9-12 are summarised in the table 3.
[table 3]
Embodiment 13
Adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride in 10 parts of ester exchanges fat A-1,15 portions of palm-kernel oil and 15 portions of sclerosis palm-kernel oils (34 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 54.80 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable and breast distinguish the flavor of, but quality is kept off butterfat.
Embodiment 14
To 10 parts of ester exchanges fat A-1,10 portions of palm-kernel oils, 10 portions of sclerosis palm-kernel oils (36 ℃ of fusing points) and 10 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 54.80 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by IwaiKikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable and breast distinguish the flavor of, quality some near butterfat.
Embodiment 15
To 5 parts of ester exchanges fat A-1,10 portions of sclerosis palm-kernel oils (34 ℃ of fusing points), 10 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 15 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 54.8 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.
Embodiment 16
To 5 parts of ester exchanges fat A-1,10 portions of palm-kernel oils, 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 20 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 54.8 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai KikaiKogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Preparation and the assessment of embodiment 13-16 are summarised in the table 4.
[table 4]
Embodiment 17
To 5 parts of ester exchanges fat A-1,5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 30 parts of cream preparations with oil in adding and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 54.8 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Embodiment 18
Adding and mix 0.25 part of lecithin in 10 parts of ester exchanges fat A-1,15 portions of palm-kernel oil and 20 portions of sclerosis palm-kernel oils (34 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 49.85 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable and breast distinguish the flavor of, but quality is kept off butterfat.
Embodiment 19
In 40 parts of ester exchanges fat A-1 and 5 portions of palm-kernel oil, add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 5.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality some near butterfat.
Embodiment 20
In 30 parts of ester exchanges fat A-1 and 15 portions of palm-kernel oil, add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 5.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality some near butterfat.
Preparation and the assessment of embodiment 17-20 are summarised in the table 5.
[table 5]
Embodiment 21
In 30 parts of ester exchanges fat A-2 and 15 portions of palm-kernel oil, add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Embodiment 22
To 10 parts of ester exchanges fat A-1,10 portions of palm-kernel oils, 10 portions of sclerosis palm-kernel oils (36 ℃ of fusing points) and 10 parts of cream preparations with oil in adding and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 49.85 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable and breast distinguish the flavor of, but quality is kept off butterfat.
Embodiment 23
To 10 parts of ester exchanges fat A-1,10 portions of palm-kernel oils, 10 portions of sclerosis palm-kernel oils (36 ℃ of fusing points) and 15 parts of cream preparations with 0.25 part of lecithin of adding in the oil, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 49.85 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable and breast distinguish the flavor of, quality some near butterfat.
Embodiment 24
To 5 parts of ester exchanges fat A-1,5 portions of palm-kernel oils, 15 portions of sclerosis palm-kernel oils (36 ℃ of fusing points) and 20 parts of cream preparations with oil in adding and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 49.85 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.
Preparation and the assessment of embodiment 21-24 are summarised in the table 6.
[table 6]
Embodiment 25
To 5 parts of ester exchanges fat A-1,10 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 30 parts of cream preparations with oil in adding and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.005 part of xanthans and 0.005 part of guar gum are dissolved in 49.85 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, the breast flavor is strong, quality is near butterfat.
Preparation and the assessment of embodiment 25 are summarised in the table 7.
[table 7]
Comparing embodiment 1
Adding and mix 0.25 part of lecithin and 0.16 part of fatty acid glyceride in 8 parts of ester exchanges fat A-1 and 4 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.12 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.2 part of xanthans and 0.2 part of guar gum are dissolved in 82.4 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, but can not beat.
Comparing embodiment 2
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 20 parts of ester exchanges fat A-1 and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 1 portion of skimmed milk power, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 73.01 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.Yet the aging oil that occurs afterwards separates.
Comparing embodiment 3
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 20 parts of ester exchanges fat A-1 and 5 portions of sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 16 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.1 part of xanthans and 0.1 part of guar gum are dissolved in 58.01 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, the viscosity height, " cementation " time is short, and machinability is poor during the whipping, hardening easily.During edible, in mouthful powder is arranged, meltable is poor, but the breast flavor is strong.Quality some near butterfat.
Comparing embodiment 4
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 20 portions of palm-kernel oils and 10 portions sclerosis palm-kernel oils (38 ℃ of fusing points), with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 64.69 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but hard to bear heat, the shape retention under 20 ℃ is poor.When edible, although meltable is good in the mouth, breast is lightly seasoned, and quality is kept off butterfat.
Preparation and the assessment of comparing embodiment 1-4 are summarised in the table 8.
[table 8]
Comparing embodiment 5
Adding and mix 0.25 part of lecithin and 0.15 part of fatty acid glyceride in 10 portions of sclerosis palm-kernel oils (38 ℃ of fusing points) and 20 portions of coconut oil, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 64.69 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping, but hard to bear heat, the shape retention under 20 ℃ is poor.When edible, although meltable is good in the mouth, breast is lightly seasoned, and quality is kept off butterfat.
Comparing embodiment 6
In 35 parts of ester exchanges fat A-1, add and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate, 0.15 part of sodium metaphosphate, 0.01 part of xanthans and 0.01 part of guar gum are dissolved in 59.79 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, the viscosity height, " cementation " time is short, hardening easily during the whipping.During edible, meltable is good in mouthful, and some is dense for the breast flavor, quality some near butterfat.
Comparing embodiment 7
In 40 parts of ester exchanges fat A-1, add and mix 0.25 part of lecithin and 0.05 part of fatty acid glyceride, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 54.84 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, the viscosity height, " cementation " time is short, hardening easily during the whipping.During edible, meltable is good in mouthful, and some is dense for the breast flavor, quality some near butterfat.
Comparing embodiment 8
In 45 parts of ester exchanges fat A-1, add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 49.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method was assessed this whipped cream, viscosity was very high, and " cementation " time is short, some easy hardening during the whipping.When edible in the mouth meltable poor, but some is dense for the breast flavor.Quality is hard, keeps off butterfat.
Preparation and the evaluation of comparing embodiment 5-8 are summarised in the table 9.
[table 9]
Comparing embodiment 9
To 10 parts of ester exchanges fat A-1,15 portions of palm-kernel oils, 5 portions of sclerosis palm-kernel oils (34 ℃ of fusing points) and 20 parts of cream preparations with oil in adding and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 4.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.15 part of sodium metaphosphate are dissolved in 44.86 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.When cooling off aging 24 hours afterwards, cream solidifies.
Comparing embodiment 10
In the soybean of 45 parts of sclerosis and palm miscella (31 ℃ of fusing points), add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 5.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.The content analysis of trans in the fat-unrighted acid is shown as 26%.
Comparing embodiment 11
In the rapeseed of 45 parts of sclerosis and palm miscella (31 ℃ of fusing points), add and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 5.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of natrium citricum are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, good emulsion stability, the outward appearance excellence during machinability, foaminess and the whipping.When edible in the mouth meltable good, some is dense for the breast flavor, quality is near butterfat.The content analysis of trans in the fat-unrighted acid is shown as 26%.
Comparing embodiment 12
To the preparation of 45 portions of cream with oil in adding and mix 0.25 part of lecithin, with this mixture melt to obtain oil phase.Respectively 5.5 portions of skimmed milk powers, 0.22 part of sucrose fatty ester (HLB 5), 0.02 part of sodium bicarbonate and 0.12 part of sodium metaphosphate are dissolved in 48.89 parts of water and prepare water.Under 70 ℃, stir after the above-mentioned oil phase of pre-emulsification and the water 15 minutes, use UHTS device (by Iwai Kikai Kogyo Co., the Ltd. preparation) to carry out sterilization treatment 4 seconds in 144 ℃ by direct heating means, after this in 30kg/cm with Homomixer
2Homogenize pressure under carry out homogenize, then be cooled to 5 ℃ immediately.After the cooling, aging 24 hours to obtain whipped cream.When the foundation said method is assessed this whipped cream, some height of viscosity, " cementation " time is short, some easy hardening during the whipping, machinability is poor.When edible in the mouth meltable good, the breast flavor is dense, quality is near butterfat.The content analysis of trans in the fat-unrighted acid is shown as 5%.
Preparation and the assessment of comparing embodiment 9-12 are summarised in the table 10.
[table 10]
Industrial applicibility
The present invention relates to the whipped cream for decorations such as bread and cakes, and the whipped cream fat composition that is used as the fatty ingredient of whipped cream.
Claims (8)
1. whipped cream fat composition, described composition comprises:
Fat A, this fat A be bay acid type fat with the oil of the ester exchange of palm type fat and
Bay acid type fat.
2. the whipped cream fat composition of claim 1, wherein [fatty A/ (fatty A+ bay acid type fat] value is 0.1-0.95.
3. claim 1 or 2 whipped cream fat composition, wherein trans-unrighted acid be in the described fat composition fatty acid component 10% or still less.
4. whipped cream, described cream comprises:
Each whipped cream fat composition among the claim 1-3,
The milk solids non-fat content and
Water.
5. the whipped cream of claim 4, wherein fat content is a 15-49% weight.
6. the whipped cream of claim 4, wherein said milk solids non-fat content is 2-15% weight.
7. the whipped cream of claim 4, wherein total solids content is a 20-54% weight.
8. the whipped cream of claim 4, described cream also comprises butterfat.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007-215359 | 2007-08-22 | ||
| JP2007215359 | 2007-08-22 | ||
| PCT/JP2008/061392 WO2009025123A1 (en) | 2007-08-22 | 2008-06-23 | Fat composition for foaming cream and foaming cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101835385A true CN101835385A (en) | 2010-09-15 |
Family
ID=40378030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200880113591A Pending CN101835385A (en) | 2007-08-22 | 2008-06-23 | Fat composition for foaming cream and foaming cream |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2009025123A1 (en) |
| CN (1) | CN101835385A (en) |
| WO (1) | WO2009025123A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104619186A (en) * | 2012-09-26 | 2015-05-13 | 日清奥利友集团株式会社 | Plastic oil-and-fat composition |
| CN107821642A (en) * | 2017-11-09 | 2018-03-23 | 天津吉好食品有限公司 | Non-hydrogenated oil/fat composition and oil-in-water type whipped cream and preparation method thereof |
| CN109924267A (en) * | 2017-12-18 | 2019-06-25 | 嘉里特种油脂（上海）有限公司 | Butter cream is planted in fat or oil composition and whipping containing the fat or oil composition |
| CN110139565A (en) * | 2017-01-30 | 2019-08-16 | 太阳油脂株式会社 | Dismiss cream fat or oil composition |
| CN113115827A (en) * | 2020-01-10 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Cream and preparation method thereof |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4925458B2 (en) * | 2007-12-13 | 2012-04-25 | 日清オイリオグループ株式会社 | Oil composition for cream and cream containing the oil composition |
| JP5366294B2 (en) * | 2008-09-05 | 2013-12-11 | 太陽油脂株式会社 | Oil composition for whipped cream |
| JP5301373B2 (en) * | 2009-06-30 | 2013-09-25 | 株式会社Ａｄｅｋａ | Foamable oil-in-water emulsified oil composition |
| CA2792796A1 (en) * | 2010-03-12 | 2011-09-15 | The Nisshin Oillio Group, Ltd. | Oil-and-fat composition and oil-in-water type emulsion containing oil-and-fat composition |
| CN101756106B (en) * | 2010-03-16 | 2012-03-14 | 江南大学 | Method for producing whipped cream product |
| ES2444786T3 (en) | 2010-07-16 | 2014-02-26 | Kaneka Corporation | Composition emulsified fat type oil in foamable water for whipped cream to be distributed in a refrigerated state, and whipped cream |
| JP5510621B1 (en) * | 2012-09-07 | 2014-06-04 | 株式会社カネカ | Foamable oil-in-water emulsified oil composition |
| JP6614129B2 (en) * | 2014-02-21 | 2019-12-04 | 不二製油株式会社 | Ultra-low oil-in-water emulsion |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5278204A (en) * | 1975-12-25 | 1977-07-01 | Asahi Denka Kogyo Kk | Production of oily product for creamy composition |
| JPS5278203A (en) * | 1975-12-25 | 1977-07-01 | Asahi Denka Kogyo Kk | Production of oily porduct for creamy composition |
| JP3092364B2 (en) * | 1992-11-09 | 2000-09-25 | 不二製油株式会社 | Method for producing oil and fat composition and foamable oil-in-water emulsion |
| JPH1132676A (en) * | 1997-07-25 | 1999-02-09 | Kanegafuchi Chem Ind Co Ltd | Oil-in-water type emulsified oil-and-fat composition and its production |
| JP2000300199A (en) * | 1999-04-19 | 2000-10-31 | Kao Corp | Production of foaming o/w-type emulsion composition |
| JP4107369B2 (en) * | 2001-11-19 | 2008-06-25 | 高梨乳業株式会社 | Emulsified composition and frozen whipped cream using the composition |
| PL210472B1 (en) * | 2002-12-10 | 2012-01-31 | Unilever Nv | Oil in water emulsion |
| JP4722515B2 (en) * | 2005-03-17 | 2011-07-13 | 日清オイリオグループ株式会社 | Oil for oil-in-water emulsion and oil-in-water emulsion containing oil for oil-in-water emulsion |
| JP4901279B2 (en) * | 2006-04-13 | 2012-03-21 | 株式会社Ａｄｅｋａ | Oil composition for foaming oil-in-water emulsified fat |
| JP2008035743A (en) * | 2006-08-03 | 2008-02-21 | Kaneka Corp | Foamable oil-in-water type emulsified oil and fat composition |
-
2008
- 2008-06-23 JP JP2009528973A patent/JPWO2009025123A1/en active Pending
- 2008-06-23 WO PCT/JP2008/061392 patent/WO2009025123A1/en active Application Filing
- 2008-06-23 CN CN200880113591A patent/CN101835385A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104619186A (en) * | 2012-09-26 | 2015-05-13 | 日清奥利友集团株式会社 | Plastic oil-and-fat composition |
| CN104619186B (en) * | 2012-09-26 | 2018-01-09 | 日清奥利友集团株式会社 | Plastic fat composition |
| CN110139565A (en) * | 2017-01-30 | 2019-08-16 | 太阳油脂株式会社 | Dismiss cream fat or oil composition |
| CN107821642A (en) * | 2017-11-09 | 2018-03-23 | 天津吉好食品有限公司 | Non-hydrogenated oil/fat composition and oil-in-water type whipped cream and preparation method thereof |
| CN107821642B (en) * | 2017-11-09 | 2023-09-19 | 天津吉好食品有限公司 | Non-hydrogenated oil and fat composition, oil-in-water whipped cream and process for producing the same |
| CN109924267A (en) * | 2017-12-18 | 2019-06-25 | 嘉里特种油脂（上海）有限公司 | Butter cream is planted in fat or oil composition and whipping containing the fat or oil composition |
| CN113115827A (en) * | 2020-01-10 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Cream and preparation method thereof |
| CN113115827B (en) * | 2020-01-10 | 2023-08-01 | 内蒙古伊家好奶酪有限责任公司 | Cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2009025123A1 (en) | 2010-11-18 |
| WO2009025123A1 (en) | 2009-02-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101835385A (en) | Fat composition for foaming cream and foaming cream | |
| KR101676518B1 (en) | Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition | |
| CN101222855B (en) | Foamable oil-in-water emulsion | |
| JP5444972B2 (en) | Oil composition for whipped cream | |
| JP5901622B2 (en) | Non-tempering textured fat composition | |
| KR101879465B1 (en) | Fat composition for foaming oil-in-water emulsion and foaming oil-in-water emulsion containing same | |
| JP2010220484A (en) | Foaming oil-in-water emulsified oil-and-fat composition | |
| JP6959037B2 (en) | Oil composition for whipped cream | |
| JP6622640B2 (en) | Foamable oil-in-water emulsified oil composition | |
| CA3133617A1 (en) | Plant-based butter-like composition | |
| JP5366294B2 (en) | Oil composition for whipped cream | |
| KR101451916B1 (en) | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat composition | |
| TWI673005B (en) | Stirring compound cream | |
| JP2010051231A (en) | Foaming oil-in-water emulsion having low oil content | |
| JP6855272B2 (en) | Emulsifier for foamable oil-in-water emulsified composition | |
| JP6588728B2 (en) | Foamable oil-in-water emulsion and whipped cream | |
| EP3687299B1 (en) | Spreadable fat-containing food products | |
| JPWO2015022961A1 (en) | Whipped compound cream containing fresh cream | |
| JP5510995B2 (en) | Foamable oil-in-water emulsion | |
| KR101202052B1 (en) | Oil-in-water type emulsion | |
| JP2023033773A (en) | Water-in-oil emulsified product for coating, and method for producing the same | |
| JP2010193811A (en) | Oil-in-water emulsified product with low oil content | |
| JP4132583B2 (en) | Oil-in-water emulsion | |
| JP5146080B2 (en) | Foamable oil-in-water emulsion | |
| JP4831254B2 (en) | Low oil content oil-in-water emulsion |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100915 |