CN1758853A - Foamable water-in-oil type emulsion composition - Google Patents
Foamable water-in-oil type emulsion composition Download PDFInfo
- Publication number
- CN1758853A CN1758853A CN 200480006253 CN200480006253A CN1758853A CN 1758853 A CN1758853 A CN 1758853A CN 200480006253 CN200480006253 CN 200480006253 CN 200480006253 A CN200480006253 A CN 200480006253A CN 1758853 A CN1758853 A CN 1758853A
- Authority
- CN
- China
- Prior art keywords
- weight
- grease
- oil
- type emulsion
- emulsion composition
- 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.)
- Granted
Links
Abstract
The present invention provides a foamable water-in-oil emulsion composition containing diglyceride-containing fats and oils and a liquid sugar, wherein (a) said fats and oils have a solid fat content ranging from 0.5 to 5 wt% thereof; (b) said fats and oils contain 40 wt% or more of an unsaturated diglyceride having a carbon number ranging from 16 to 18; and (c) the weight ratio of said fats and oils vs. said liquid sugar ranges from 1:0.5 to 1:4. The resultant emulsion has improved in-mouth meltability, good shape retention at room temperatures and a good eating texture with a reduced specific gravity.
Description
Technical field
The present invention relates to as beating thick cream useful foamable water-in-oil type emulsion composition and manufacture methods thereof such as (butter cream).
Background technology
Known, because the foamable water-in-oil type emulsion composition foreign minister is a grease, therefore have microorganism and be difficult to breeding, shape-retaining ability excellence, persistent characteristic is arranged, be widely used in cheese and purposes (Japanese kokai publication sho 52-126406 number, spy open clear 61-85141 number) such as use with, sandwich with, for cooking, making cake or making bread with, bread paste.But, the shortcoming of mouthful molten sense difference is arranged because the foreign minister of these emulsification compositions is a grease.For improving this shortcoming, must make foreign minister's grease become soft-body, but easily make the shape-retaining ability variation, oil separation such as easy generation fat separation etc.
As the technical scheme of improving this shortcoming, known the method (TOHKEMY 2001-178361 number) of adding particular emulsifier arranged, in total oil quantity, add the rising fusing point less than the method (Japan special fair 7-38780 number) of 20 ℃ diglyceride etc.But any technical scheme all can not obtain under the room temperature (25 ℃) shape-retaining ability and mouthful molten sense well, and the water-in-oil emulsion composition of light sense is arranged.
Summary of the invention
First aspect present invention provides a kind of foamable water-in-oil type emulsion composition, it is to comprise the grease that contains diglyceride and the foamable water-in-oil type emulsion composition of liquid sugar, it is characterized in that, (a) the solid fat content during 25 ℃ in the grease is 0.5～5%, (b) the unsaturated diglyceride content of carbon number 16～18 is more than 40 weight % in the grease, and (c) ratio of grease and liquid sugar is 1: 0.5～1: 4.
Second aspect present invention provides a kind of foamable water-in-oil type emulsion composition, it is characterized in that, contains following (A)～(D) composition,
(A) the solid fat content (SFC) 25 ℃ the time is 5～10%, and the unrighted acid containing ratio is grease 10～70 weight % of 40～90 weight %,
(B) carbohydrate 10～60 weight %,
(C) glutelin matter 0.4～5.0 weight %,
(D) gelatin 0.05～1.0 weight %.
Third aspect present invention provides a kind of manufacture method of foamable water-in-oil type emulsion composition, it is characterized in that, whipping contains the water of carbohydrate and protein, and the solid fat content (SFC) when adding 25 ℃ then also stirs at the mobile grease that has below 15%.
The specific embodiment
At first, first aspect present invention is described.
The inventor finds to use the high grease of diglyceride content as the grease that is used to form emulsion, and it is specific that its aliphatic acid is formed, make grease and liquid sugar content than certain, and the solid fat content when making in the grease 25 ℃ is in 0.5～5% scope, just can obtain mouthful molten sense and hear resistance and be increased dramatically, and the low good water-in-oil emulsion composition (first aspect present invention) of sense of food of proportion.
The molten sense of foamable water-in-oil type emulsion composition mouth of first aspect present invention well, the shape-retaining ability under the room temperature is good, and proportion is low, sense of food is good, particularly as cheese with, bread paste with, sandwich with, make cake with, make that bread is used etc. to beat super cream very effective.
The foamable water-in-oil type emulsion composition of first aspect present invention is the composition that contains the grease of diglyceride and contain liquid sugar.Solid fat content (SFC) when the solid fat content (a) during in this grease 25 ℃ is 25 ℃ of greases, the heat-resisting shape-retaining ability during according to sense of food such as the molten sense of mouth, fineness and 25 ℃ is preferably 0.5～5%, and more preferably 1.0～5.0%.In this grease 25 ℃ the time SFC (solid fat content) be standard with temporary 1-1996 solid fat content NMR method (standard grease analytical test method, Japanese oiling is learned association and compiled).Solid grease content is represented with %.
For improving sense of food such as foaming characteristic, mouthful molten sense, the unsaturated diglyceride content of (b) carbon number 16～18 is preferably more than the 40 weight % in the grease in the emulsification composition of first aspect present invention, 40～90 weight % more preferably, more preferably 40～80%.In the present invention, can enumerate from the grease of olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, sunflower oil, sesame wet goods or their mixture, ester exchange thing, aliphatic acid exchange goods etc. as the unsaturated diglyceride of carbon number 16～18.
In addition, be to improve sense of food such as mouthful molten sense, the purity that contains the diglyceride in the grease of this diglyceride is preferably 78～99 weight %, more preferably 78～90 weight %, more preferably 78～85 weight %.
In addition, consider a mouthful molten sense, the content of the diglyceride outside the unsaturated diglyceride of above-mentioned carbon number 16～18 is preferably 0.5～6.0 weight % in this grease, more preferably 0.5～5.0 weight %.
The diglyceride that uses among the present invention can be by one or more grease and the mixture of the glycerine method of carrying out ester exchange reaction that for example is selected from the edible oil and fat; The method of carrying out esterification from the aliphatic acid composition and the glycerine of edible oil and fat; Use the aliphatic acid of lipase and the method for glycerine reaction to obtain.In addition, as required, also the excessive monoglyceride that forms in the glyceride mixture that these reactions can be obtained is removed with molecularly distilled or chromatography.As the used edible oil and fat of the present invention, for example, can enumerate palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, olive oil, coconut oil, palm kernel wet goods vegetable fat; Animal fats such as butterfat, lard, tallow, fish oil; The fixed oil of these animal and plant fats; Ester-exchanged oil; And their two or more mixture.
In addition, as the grease of emulsification composition of the present invention, except that using above-mentioned diglyceride, also can use triglyceride, monoglyceride.According to the molten sense of mouth, the content of monoglyceride is preferably 0～5 weight %, more preferably 0～3 weight %, more preferably 0～2 weight %.
The content of triglyceride is preferably 0～70 weight %, more preferably 10～60 weight %, more preferably 20～60 weight %.In the present invention,, can enumerate above-mentioned edible oil and fat, for example palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, olive oil, coconut oil, palm kernel wet goods vegetable fat as triglyceride; Animal fats such as butterfat, lard, tallow, fish oil; The fixed oil of these animal and plant fats; Ester-exchanged oil; And their two or more mixture.
In addition, the stability when mixing, in the emulsification composition of the present invention (c) grease and liquid sugar ratio be preferably 1: 0.5～1: 4, more preferably 1: 1～1: 4, more preferably 1: 1～1: 4, further be preferably 1: 1～1: 3.In the present invention, liquid sugar can use the commercially available carbohydrate of liquid condition, any material that Icing Sugar becomes solution state.Specifically can use monosaccharide, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates, glucidtemns and their reduction sugar alcohol, the mixture of above-mentioned substance, various malt sugars such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetrose (テ ト ラ オ one ス), D-sorbite, xylitol, erythrite, maltitol.Wherein, according to sweet taste, preferably use monosaccharide, disaccharides, three carbohydrates and reduction sugar alcohol thereof.
In addition, according to keeping quality and sweet taste, as carbohydrate, preferred use is 40～80 weight % by the sugared concentration that solid content converts, more preferably 50～80 weight %, more preferably the liquid sugar of 60～75 weight %.
Except that above-mentioned grease and carbohydrate, also can contain dairy products in the emulsification composition of the present invention, for example protein such as whole-fat milk powder, buttermilk, skimmed milk powder, full-cream sweet condensed milk, degreasing sweet condensed milk, lactogenesis oil, casein Na, whey; Thickeners such as xanthans, guar gum, gum arabic, carboxymethyl cellulose (CMC), carob pod natural gum, pectin, carrageenan; Emulsifying agents such as monoglyceride, organic acid monoglyceride, sucrose fatty ester, polyglyceryl fatty acid ester, lecithin, enzyme-treated lecithin, methyl glycol fatty acid ester, spices, extract classes such as the milk spices of Tian Jiaing, vanilla flavor, vanilla extract as required.
Emulsification composition of the present invention, available energy form the method manufacturing of foamable water-in-oil type emulsion form, for example are preferably after stirring grease flavouring agents such as annex solution sugar, jam, chocolate, sweet condensed milk and stir and make.
According to sense of food, mouthful molten sense, fineness, the proportion of the foamable water-in-oil composition of the first aspect present invention that as above obtains is preferably 0.30～0.70, is preferably 0.40～0.60 especially.
Below, a second aspect of the present invention is described.
The inventor finds, as the grease that is used to form emulsion, solid fat content (SFC) when using 25 ℃ is 5～10%, the unrighted acid containing ratio is the grease of 40～90 weight %, and use a certain amount of glutelin matter and gelatin, mouthful molten sense and hear resistance and the foamable water-in-oil type emulsion composition that proportion is low, sense of food is good (a second aspect of the present invention) can be greatly improved.
The foamable water-in-oil type emulsion composition of second aspect present invention, because of the molten sense of its mouthful well, excellent heat resistance and proportion is low, as cheese with, bread paste with, sandwich with, make cake with, make that bread is used etc. to beat super cream very effective.
Contained (A) 25 ℃ of following SFC are 5～10% in the foamable water-in-oil type emulsion composition as second aspect present invention, the unrighted acid containing ratio is at the grease of 40～90 weight %, can use triglyceride, diglyceride, monoglyceride and composition thereof.In the present invention, can enumerate edible oil and fat, for example palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, olive oil, coconut oil, palm kernel wet goods vegetable fat as triglyceride; Animal fats such as butterfat, lard, tallow, fish oil; The fixed oil of these vegetable and animals oils; Ester-exchanged oil; And the two or more mixture of above-mentioned substance.And as diglyceride, can enumerate and be selected from above-mentioned one or more the grease and the mixture ester exchange reaction of glycerine or of lifting in the edible oil and fat, the excessive monoglyceride that forms in the gained glyceride mixture is removed and obtained with molecularly distilled or chromatography from the esterification of the aliphatic acid composition of edible oil and fat and glycerine or after using lipase to carry out the reaction of aliphatic acid and glycerine.
According to the heat-resisting shape-retaining ability of sense of food such as the molten sense of mouth, fineness and 25 ℃, 25 ℃ SFC of above-mentioned grease (A) is preferably 5～10%, more preferably 5～9%.In the present invention, 25 ℃ SFC (solid fat content) assay method is identical with a first aspect of the present invention.
Be preferably 40～90 weight %, more preferably 60～90 weight %, 70～90 weight % more preferably with respect to the containing ratio of the unrighted acid of all fatty acids in the grease (A).And the carbon number of structural fatty acid is preferably 14～22, more preferably 16～20, more preferably 16～18.
As grease (A), triglyceride: glycerine diacid fat (weight ratio) is preferably 100: 0～and 10: 90, more preferably 100: 0～20: 80, more preferably 100: 0～30: 70.And consider that local flavor, monoglyceride are preferably 0～5 weight %, more preferably 0～3 weight %, more preferably 0～2 weight %.
As the triglyceride in the grease (A), the carbon number of preferred structure aliphatic acid is 14～22, more preferably 16～20, more preferably 16～18 triglyceride.According to the molten sense of mouth, heat-resisting shape-retaining ability 25 ℃ the time, the unsaturated fatty acid content in the triglyceride is preferably 40～90 weight %, more preferably 60～90 weight %, 70～90 weight % more preferably.Heat-resisting shape-retaining ability when considering mouthful molten sense and 25 ℃, the content of triglyceride is preferably 20～100 weight % in the grease (A), more preferably 25～100 weight %, more preferably 30～99 weight %.
As the glycerine diacid fat in the grease (A), the carbon number of preferred structure aliphatic acid is 14～22, more preferably 16～20, more preferably 16～18 diglyceride.And according to the heat-resisting shape-retaining ability of the molten sense of mouth and 25 ℃, the unsaturated fatty acid content in the glycerine diacid fat is preferably 40～99 weight %, more preferably 60～90 weight %, 70～90 weight % more preferably.Consider that from the heat-resisting shape-retaining ability aspect of the molten sense of mouth and 25 ℃ the glycerine diacid fat content in the grease (A) is preferably 1～80 weight %, more preferably 1～75 weight %, more preferably 1～70 weight %.
In the present invention, as unrighted acid triglyceride and unsaturated fat acid glycerol diacid fat, can enumerate grease from olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, sunflower oil, sesame wet goods, or its mixture, ester exchange thing, aliphatic acid exchange product etc.And as the grease beyond unrighted acid triglyceride in the grease (A) and the unrighted acid diglyceride, can be saturated triglycerides, saturated diglyceride or its mixture.
According to 25 ℃ heat-resisting shape-retaining ability, preferably contain this grease (A) 10～70 weight % in the foamable water-in-oil type emulsion composition of second aspect present invention, more preferably 10～60 weight %, more preferably 20～60 weight %.
(B) carbohydrate as the present invention's use, can use any material in liquid sugar, the Icing Sugar, can enumerate monosaccharide, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates, glucidtemns and reduction sugar alcohols thereof such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, maltotetraose, D-sorbite, xylitol, erythrite, maltitol, the mixture of above-mentioned substance, various malt sugars etc.Wherein, according to sweet taste, preferred monosaccharide, disaccharides, three carbohydrates and reduction sugar alcohol thereof.
Consider that from keeping quality, sweet taste aspect convert with solid content, (B) carbohydrate preferably contains 10～60 weight % in the foamable water-in-oil emulsion composition of second aspect present invention, more preferably 15～60 weight %, more preferably 20～55 weight %.Consider that from the keeping quality aspect convert with solid content, (B) carbohydrate preferably contains 40～75 weight %, more preferably 45～70 weight %, more preferably 50～70 weight %.
As (C) glutelin matter that the present invention uses, can use analyte that the acid decomposition, enzyme decomposition etc. of wheat gluten matter or wheat gluten matter obtain etc.For improving foaming characteristic, contain (C) glutelin matter 0.4～5.0 weight % in the foamable water-in-oil type emulsion composition of second aspect present invention, be preferably 0.5～4.0 weight %, more preferably 0.5～3.0 weight %.
As (D) gelatin that the present invention uses, can enumerate gelatin from ox bone, ox-hide, pigskin etc.Consider shape-retaining ability, contain 0.05～1.0 weight % in the foamable water-in-oil type emulsion composition of the present invention, be preferably 0.07～0.7 weight %, more preferably 0.1～0.5 weight %.
In addition, consider the stability of foaming characteristic and liquid syrup, (C) glutelin matter be preferably 1: 1 with (D) weight ratio of gelatin～50: 1, more preferably 2: 1～20: 1, more preferably 3: 1～10: 1.
Consider the stability when mixing, in the foamable water-in-oil type emulsion composition of second aspect present invention the weight ratio of grease and water be preferably 1: 0.3～1: 4, more preferably 1: 0.5～1: 3, more preferably 1: 0.5～1: 2.
In the foamable water-in-oil type emulsion composition of second aspect present invention except that mentioned component, also can contain dairy products, for example whole-fat milk powder, beat protein such as thick cream, skimmed milk powder, full-cream sweet condensed milk, degreasing sweet condensed milk, lactogenesis oil, casein Na, whey; Thickeners such as xanthans, guar gum, gum arabic, carboxymethyl cellulose (CMC), carob pod natural gum, pectin, carrageenan; Emulsifying agents such as organic acid monoglyceride, sucrose fatty ester, polyglyceryl fatty acid ester, lecithin, enzyme-treated lecithin, propylene glycol fatty acid fat add spices, extract classes such as milk spices, vanilla flavor, vanilla extract as required.
The emulsification composition of second aspect present invention, available energy form the method manufacturing of foamable water-in-oil type emulsion form, are preferably for example to add carbohydrate, glutelin matter, gelatin etc. after stirring grease and be modulated into syrupy shape, mix, stir and make.
According to sense of food, mouthful molten sense, heat-resisting shape-retaining ability, the proportion of the foamable water-in-oil type emulsion composition of second aspect present invention is preferably 0.15～0.70, and more preferably 0.20～0.60.
The following describes a third aspect of the present invention.
The inventor finds, after will containing the water stirring of carbohydrate and protein, add grease and stirring with specific SFC, form the water-in-oil emulsion system, obtain then that proportion low reaches 0.20～0.60, the light sense of mouthful molten sense, fat etc. is good, even and under 25 ℃ temperature also good foamable water-in-oil type emulsion composition of emulsion stability.
Method with third aspect present invention, can obtain that proportion is low, mouthful molten sense well, slight, the sweet taste of fat well, at room temperature shape-retaining ability excellence, sense of food are good, and beat the effectively foamable water-in-oil type emulsion composition of super cream as what make cake, make bread.
The method of third aspect present invention is characterized in that, is not at first to beat grease, but beats the water that contains carbohydrate and protein.In the present invention, as carbohydrate, can use in liquid sugar, the Icing Sugar any, can enumerate monosaccharide, disaccharides, three carbohydrates, tetrose class, pentasaccharides class, six carbohydrates, glucidtemns and reduction sugar alcohols thereof such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, maltotetraose, D-sorbite, xylitol, erythrite, maltitol, the mixture of above-mentioned substance, various malt sugars etc.Wherein, consider the viscosity and the sweet taste of liquid glucose, preferred monosaccharide, disaccharides and reduction sugar alcohol thereof.
Consider keeping quality, sweet taste, the consumption of carbohydrate in foamable water-in-oil type emulsion composition is preferably 20～60 weight %, more preferably 30～56 weight %, more preferably 35～55 weight %.And consider keeping quality, and converting with solid content, the carbohydrate consumption of aqueous phase is preferably 40～75 weight %, more preferably 45～70 weight %, more preferably 50～70 weight %.
For improving foaming characteristic, heat-resisting shape-retaining ability, preferred also with glutelin matter and gelatin as protein.As the glutelin matter of using among the present invention, so long as wheat gluten or get final product, remove this and do not have especially and limit by the glutelin analyte that the wheat flour that obtains is decomposed in acid decomposition, enzyme.And, can use gelatin from ox bone, ox-hide, pigskin as gelatin.
For improving foaming characteristic, heat-resisting shape-retaining ability, the total content of aqueous phase glutelin matter and gelatin is preferably 0.5～6.0 weight %, more preferably 1.0～4.0 weight %, more preferably 1.5～3.0 weight %.And consider the stability of foaming characteristic and liquid syrup, and the weight ratio of glutelin matter and gelatin is preferably 1: 1～and 50: 1, more preferably 2: 1～20: 1, more preferably 3: 1～10: 1.
And for improving foaming characteristic, aqueous phase preferably contains glutelin matter 0.5～5.0 weight %, more preferably 0.6～4.0 weight %, more preferably 0.7～3.0 weight %.And consider the stability of liquid syrup, aqueous phase preferably contains gelatin 0.05～1.0 weight %, more preferably 0.07～0.7 weight %, more preferably 0.1～0.5 weight %.
In addition,, except that glutelin matter and gelatin, also can use dairy products as protein, for example whole-fat milk powder, beat protein such as thick cream, skimmed milk powder, full-cream sweet condensed milk, degreasing sweet condensed milk, lactogenesis oil, casein Na, whey.And also can add emulsifying agents such as monoglyceride, organic acid monoglyceride, sucrose fatty ester, polyglycereol ester fat acid ester, lecithin, enzyme-treated lecithin, propylene glycol fatty acid fat, spices, extract classes such as the milk spices of Tian Jiaing, vanilla flavor, vanilla extract as required in the present composition.
At aqueous phase, except that carbohydrate and protein, also can use thickeners such as xanthans, guar gum, gum arabic, carboxymethyl cellulose (CMC), carob pod natural gum, pectin, carrageenan; Tapioca, cornstarch, waxy corn starch, their producing starch, alphalysed starch etc.
For example can using, vertical stirrer such as Hobert agitator, Northeast agitator carries out the water whipping.Especially preferably use vertical stirrer and egg whisk (wire), pulping device (beater) to carry out.Especially preferably use egg whisk.And stir and preferably to proceed to proportion to 0.15～0.30, more preferably till 0.15～0.25.
Then, in the water-phase component that bubbles, add grease and stirring.In the present invention, as grease, preferred when using 25 ℃ SFC below 15%, more preferably 315%, more preferably 3～10% have a mobile grease, because can prevent from like this to change to oil-in-water type, obtain the foamable water-in-oil type emulsion composition that emulsion stability is good and proportion is low from water-in-oil type.In addition, the stirring of oil phase is carried out with for example vertical stirrer such as Hobert agitator, Northeast agitator.Special preferred vertical stirrer and egg whisk (wire whisk), the pulping device (beater) of using carries out.Especially preferably use agitator to carry out.And stir and preferably proceed to proportion to 0.20～0.50, be preferably till 0.20～0.45 especially.
In addition, 25 of this example ℃ SFC is identical with the invention described above first aspect.
As such grease, can use any of triglyceride, diglyceride, monoglyceride and composition thereof.In the present invention, can enumerate edible oil and fat, for example palm oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, sunflower oil, olive oil, coconut oil, palm kernel wet goods vegetable fat as triglyceride; Animal fats such as butterfat, lard, tallow, fish oil; The fixed oil of these animal and plant fats; Ester-exchanged oil and their two or more mixture.In addition, as glycerine diacid fat, can enumerate in being selected from edible oil and fat one or more grease and the mixture of glycerine carry out ester exchange reaction or from the aliphatic acid composition of edible oil and fat and glycerine carry out esterification or use the aliphatic acid of lipase and the reaction of glycerine after, remove the excessive monoglyceride that forms in the gained glyceride mixture with molecularly distilled or chromatography and obtain.
Grease as the present invention's use, preferably contain the unsaturated triglyceride of carbon number 14～18 of 40～90 weight % or the unsaturated diglyceride of carbon number 14～18, the unsaturated diglyceride that wherein more preferably contains the carbon number 14～18 of 40～90 weight % further preferably contains the unsaturated diglyceride of the carbon number 16～18 of 40～90 weight %.Wherein, as unsaturated triglyceride and unsaturated diglyceride, can enumerate grease or its miscella from olive oil, soybean oil, rapeseed oil, castor oil, corn oil, cottonseed oil, peanut oil, sunflower oil, sesame wet goods.In addition, as the grease outside unsaturated triglyceride in the grease and the unsaturated diglyceride, be saturated triglycerides and saturated diglyceride or its mixture.
For improving the heat-resisting shape-retaining ability of sense of food such as a mouthful molten sense, lubricated sense and 25 ℃, the consumption of this grease in foamable water-in-oil type emulsion composition is preferably 20～50 weight %, more preferably 20～40 weight %, 20～35 weight % more preferably.
Stability when mixing, the grease in the inventive method and the weight ratio of water is preferably 1: 1～and 1: 4, more preferably 1: 1～1: 3.
Preferably grease is slowly added for several times while stirring branch.Preferably under 20～25 ℃, carry out interpolation, the stirring operation of above-mentioned whipping and grease.
The proportion of the foamable water-in-oil type emulsion composition of the present invention's product is preferably 0.20～0.60, and more preferably 0.20～0.55.
Embodiment
Embodiment 1,2 and comparative example 1～5
The modulation of grease be under 60 ℃ with its dissolving, use cooler (chiller, emulsification mixing roll, the smart device industry (strain) that rubs system) to be cooled to 15 ℃ more, after 20 ℃ are preserved 1 day (modifier treatment) down, be kept in the refrigerator (5 ℃).
Beat the grease of 100 weight portion tables 1,, make foamable water-in-oil type emulsion composition to liquid sugar 180 weight portions that wherein add sugared concentration 70 weight % and condensed milk 20 weight portions and stirring.
Embodiment 3,4 and comparative example 6
The modulation of grease be under 60 ℃ with its dissolving, use cooler (emulsification mixing roll, the smart device industry (strain) that rubs system) to be cooled to 15 ℃ more, after 20 ℃ are preserved 1 day (modifier treatment), be kept in the refrigerator (5 ℃).
Beat the grease of 100 weight portion tables 1,, make foamable water-in-oil type emulsion composition to the liquid sugar that wherein adds sugared concentration 70 weight % (japanese food processing Co., Ltd. system) 90 weight portions and condensed milk (Snow Brand Milk Products Co., Ltd) 10 weight portions and stirring.
In addition, 25 ℃ solid fat content (SFC) in the grease of use carries out for standard with temporary 1-1996 solid fat content NMR method (standard grease analytical test method, Japanese oiling is learned association and compiled).Solid fat Determination on content method is as follows.
1) test portion and the contrast test portion that will insert test tube after 30 minutes, reads the NMR signal of each test portion in maintenance under 60.0 ± 0.2 ℃ respectively.
2) keep these test portions 0 ± 2 ℃ following 30 minutes, move to 26.0 ± 0.2 ℃ again and kept 30 minutes down.
3) move to 0 ± 20 ℃ again and keep keeping 30 minutes down in mensuration temperature (25 ± 0.2 ℃) after 30 minutes, read the NMR signal of each test portion respectively.
4) 25 ℃ solid fat content calculates with following formula.
Solid fat content (%)=100-(A/B) * (C/D) * 100
The NMR signal reading of control material in the time of A:60 ℃
Measure the NMR signal reading of material in the time of B:60 ℃
The NMR signal reading of control material in the time of C:25 ℃
Measure the NMR signal reading of material in the time of D:25 ℃
Table 1
(weight %)
| Grease | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 *2 | Comparative example 2 *2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 |
| Vegetable seed fixed oil (IV69) | 20.0 | 20.0 | 20.0 | 20.0 | 20.0 | 50.0 | 50.0 | |||
| Vegetable seed fixed oil (IV80) | ||||||||||
| Fish oil fixed oil (29 ℃ of fusing points) | 100.0 | 50.0 | ||||||||
| Fish oil fixed oil (36 ℃ of fusing points) | 50.0 | |||||||||
| Vegetable seed twists oil in vain | 20.0 | 0.0 | 20.0 | 20.0 | 0.0 | 80.0 | 50.0 | 0.0 | 0.0 | 50.0 |
| Unsaturated diglyceride *1 | 60.0 | 80.0 | 60.0 | 80.0 | 100.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
| Triglyceride | 48.6 | 31.0 | 14.0 | 99.6 | 99.7 | 99.0 | 99.2 | 97.7 | ||
| Diglyceride | 50.8 | 68.2 | 85.0 | 0.3 | 0.2 | 0.6 | 0.5 | 0.2 | ||
| Monoglyceride | 0.6 | 0.8 | 1.0 | 0.1 | 0.1 | 0.4 | 0.3 | 0.1 | ||
| 25 ℃ SFC (%) | 2.1 | 2.3 | 2.1 | 2.3 | 0.0 | 2.0 | 16.8 | 4.8 | 9.9 | 16.8 |
| Unrighted acid contains rate | 85.9 | 85.2 | 88.1 | 88.0 | 82.7 | 62.5 | 60.6 | |||
| Fusing point (℃) | 26.4 | 26.7 | 5.2 | 26.5 | 34.8 | 29.1 | 32.7 | |||
| Proportion after the whipping | 0.21 | 0.20 | 0.21 | 0.20 | 0.99 | 0.97 | 0.48 | 0.32 | 0.30 | 0.48 |
*1: use 1,3 selectable lipase of immobilization (trade name: " Lipozyme 3A "), will react 10 hours down at 40 ℃ from the aliphatic acid 860g and the glycerine 140g of rapeseed oil.After filtering the lipase preparation, the reaction final products are through molecular clock, and are refining with common method, obtain liquid unsaturated diglyceride.It consists of monoglyceride 1.0%, diglyceride 85.0%, triglyceride 14.0%.
*2: comparative example 1,2 is non-foaming.
Measure the proportion of the composition that obtains with hydrometer jar.
Proportion (g/mL)=cheese wt (g)/hydrometer jar capacity (mL)
And ask 20 experts that sense is carried out in the molten sense of mouth of resulting composition and detect evaluation.
Under 25 ℃, the cheese of a constant volume is coated on the filter paper again, 25 ℃ preserve 2 days down after, remove cheese, measure as the degreasing amount with the amount of infiltrating filter paper.
The degreasing amount is lower than at 15% o'clock, represents 25 ℃ of following good heat resistances (zero), is expressed as in 15～20% o'clock (△), and 20% is bad (*) when above.
Proportion between 0.35～0.70, mouthful molten sense well and hear resistance might as well routine overall merit be zero, have in these assessment items each bad example then overall merit for *.
Evaluation result is as shown in table 2.
Table 2
| Embodiment | Comparative example | |||||||||
| 1 | 2 | 3 | 4 | 1 | 2 | 3 | 4 | 5 | 6 | |
| Proportion | 0.51 | 0.45 | 0.41 | 0.35 | 1.01 | 0.99 | 0.75 | 0.70 | 0.75 | 0.65 |
| The molten sense of mouth | ○ | ○ | ◎ | ◎ | △ | △ | × | △ | × | × |
| 25 ℃ of degreasings | 8.8 | 9.0 | 8.5 | 8.7 | 80.0 | 62.3 | 8.6 | 24.2 | 8.1 | 17.2 |
| 25 ℃ of hear resistances | ○ | ○ | ○ | ○ | × | × | ○ | × | ○ | × |
| Overall merit | ○ | ○ | ○ | ○ | × | × | × | × | × | × |
Embodiment 1: mouthful molten sense well, 25 ℃ hear resistance no problem, be very delicious cheese.
Embodiment 2: mouthful molten sense well, 25 ℃ hear resistance no problem, be very delicious cheese.
Embodiment 3: mouthful molten sense well, 25 ℃ hear resistance no problem, be very delicious cheese.
Embodiment 4: mouthful molten sense well, 25 ℃ hear resistance no problem, be very delicious cheese.
Comparative example 1: cheese separation occurred than great.
Comparative example 2: cheese separation occurred than great.
Comparative example 3:25 ℃ hear resistance no problem, than great, the cheese of mouthful molten sense difference.
Under comparative example 4:25 ℃ degreasing is arranged, than great, mouthful poor slightly cheese of molten sense.
Comparative example 5:25 ℃ poor heat resistance, than great, the cheese of mouthful molten sense difference.
Comparative example 6:25 ℃ poor heat resistance, than great, the cheese of mouthful molten sense difference.
By table 1 and table 2 as can be known, (a) the unsaturated diglyceride content of carbon number 16～18 and (c) the molten sense of mouth and the good heat resistance of the ratio foamable water-in-oil type emulsion composition within the scope of the present invention of grease and liquid sugar in 25 ℃ of solid fat content in the grease, (b) grease, and proportion is low, and is very excellent as buying thick cream.
Embodiment 3～8 and comparative example 6～10
(grease that embodiment, comparative example use, the modulation of syrup)
The modulation of grease be under 60 ℃ with its dissolving, use cooler (emulsification mixing roll, the smart device industry (strain) that rubs system) to be cooled to 15 ℃ more, be kept in the refrigerator (5 ℃) after the insulation 1 day (modifier treatment) down at 20 ℃.
The modulation of syrup be under 70 ℃ with its dissolving after, carry out indirect sterilization (110 ℃, 15 seconds, rock well machinery (strain) system).Be kept at after being cooled to 30 ℃ in the refrigerator (5 ℃).
Beat the grease of A, B, C, D or the E of the cooperation of 100 weight portion tables 3, and then according to the composite score of table 5 inferior syrup 200 weight portions and stirring to a, the b, c, d, e or the f that wherein add table 4 cooperation, manufacturing foamable water-in-oil type emulsion composition.
Embodiment 9～12 and comparative example 11
(grease that uses in embodiment, the comparative example, the modulation of syrup)
The modulation of grease be under 60 ℃ with its dissolving, use cooler (emulsification mixing roll, the smart device industry (strain) that rubs system) to be cooled to 15 ℃ more, be kept in the refrigerator (5 ℃) after the insulation 1 day (modifier treatment) down at 20 ℃.
The modulation of syrup is after dissolving under 70 ℃, carries out indirect sterilization (110 ℃, 15 seconds, rock well machinery (strain) was made).Be kept at after being cooled to 30 ℃ in the refrigerator (5 ℃).
Beat A, the B of 100 weight portion tables 3 cooperation, the grease of D, divide syrup 80 weight portions and the stirring of several then, make foamable water-in-oil type emulsion composition to a, the d that wherein add table 4 cooperation.In addition, the combination of syrup and grease is as shown in table 7.
In addition, the same as above mensuration of 25 ℃ of solid fat content (SFC) in the used grease.
Table 3
| Grease | Cooperate A | Cooperate B | Cooperate C | Cooperate D | Cooperate E |
| Vegetable seed fixed oil (IV80) (weight %) | 20.0 | 20.0 | 15.0 | 20.0 | 20.0 |
| Palm fixed oil (IV40) (weight %) | 10.0 | 10.0 | 15.0 | 20.0 | 30.0 |
| Vegetable seed twists oil in vain | 70.0 | 0.0 | 70.0 | 60.0 | 50.0 |
| The unrighted acid diglyceride *1(weight %) | 0.0 | 70.0 | 0.0 | 0.0 | 0.0 |
| Triglyceride (%) *2 | 98.7 | 38.9 | 98.3 | 97.9 | 97.2 |
| Diglyceride *2 | 1.3 | 60.4 | 1.6 | 2.0 | 2.7 |
| Monoglyceride *2 | 0.0 | 0.7 | 0.1 | 0.1 | 0.1 |
| 25 ℃ SFC (%) | 7.1 | 7.0 | 4.0 | 12.5 | 18.1 |
| Unrighted acid containing ratio (weight %) | 86.18 | 87.66 | 84.20 | 81.63 | 77.08 |
| Fusing point (℃) | 29 | 28 | 25 | 32 | 35 |
| Proportion after the whipping | 0.35 | 0.22 | 0.95 | 0.42 | 0.48 |
*1: use 1,3 selectable lipase of immobilization (trade name: " Lipozyme 3A "), will react 10 hours down at 40 ℃ from the aliphatic acid 860g and the glycerine 140g of rapeseed oil.After filtering the lipase preparation, the reaction final products are through molecular clock, and are refining with common method, obtain liquid unsaturated diglyceride.It consists of monoglyceride 1.0 weight %, diglyceride 85.0 weight %, triglyceride 14.0 weight %.
*2: the weight percent in the grease (A).
Table 4
| Syrup | Cooperate a | Cooperate b | Cooperate c | Cooperate d | Cooperate e | Cooperate f |
| High malt sugar syrup MC-45 (Brix70) | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 | 80.0 |
| Glutelin matter | 5.0 | 4.0 | 3.0 | 2.0 | 2.0 | |
| Casein Na | 2.0 | |||||
| Gelatin | 1.0 | 0.7 | 0.5 | 0.3 | 0.2 | |
| Carrageenan | ||||||
| Sucrose ester S1670 (HLB16) | 0.2 | |||||
| Water | 14.0 | 15.3 | 16.5 | 17.7 | 17.8 | 17.8 |
| Liquid condition after the modulation (5 ℃) | △ | ○△ | ○ | ○ | ○ | ○ |
Table 5
| Cooperate a | Cooperate b | Cooperate c | Cooperate d | Cooperate e | Cooperate f | |
| Cooperate A | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 9 | Comparative example 10 |
| Cooperate B | Embodiment 7 | Embodiment 8 | ||||
| Cooperate C | Comparative example 6 | |||||
| Cooperate D | Comparative example 7 | |||||
| Cooperate E | Comparative example 8 |
Measure the proportion of resulting composition with hydrometer jar.
Proportion (g/mL)=cheese wt (g)/hydrometer jar capacity (mL)
And ask 20 experts that mouth molten sense and the cheese of resulting composition is slightly reached sugariness and carry out sense and detect and estimate.
Cheese with a constant volume is coated on the filter paper again, after preserving 2 days under 25 ℃, removes cheese, measures as the degreasing amount with the amount of infiltrating filter paper.
When the degreasing amount is lower than 15 weight %, represent 25 ℃ of following good heat resistances (zero), be expressed as during 15～20 weight % (△) that 20 weight % are bad (*) when above.
Proportion between 0.15～0.70, mouthful molten sense well, cheese is light, have delicious sweet taste and hear resistance might as well routine overall merit be zero, have in these assessment items each bad routine overall merit for *.
Evaluation result is shown in table 6 and table 7.
Table 6
| Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 | Comparative example 6 | Comparative example 7 | Comparative example 8 | Comparative example 9 | Comparative example 10 | |
| Proportion | 0.63 | 0.55 | 0.50 | 0.50 | 0.40 | 0.38 | 1.20 | 0.65 | 0.75 | 0.80 | 0.82 |
| The molten sense of mouth | ○△ | ○△ | ○ | ○ | ◎ | ◎ | × | △ | × | × | × |
| Butterfat slight | △ | ○△ | ○ | ○ | ○ | ○ | × | △ | × | × | × |
| The sweet taste of butterfat | ○△ | ○ | ○ | ○ | ○ | ○ | × | ○△ | ○△ | △ | △ |
| 25 ℃ of hear resistances | ○ | ○ | ○ | ○ | ○ | ○ | × | ○ | ○ | × | × |
| Overall merit | ○△ | ○ | ○ | ○ | ○ | ○ | × | △ | × | × | × |
Table 7
| Embodiment 9 cooperates a+ to cooperate A | Embodiment 10 cooperates d+ to cooperate A | Embodiment 11 cooperates a+ to cooperate B | Embodiment 12 cooperates d+ to cooperate B | Comparative example 11 cooperates d+ to cooperate D | |
| Proportion | 0.58 | 0.48 | 0.27 | 0.23 | 0.65 |
| The molten sense of mouth | ○△ | ○ | ◎ | ◎ | △ |
| Butterfat slight | ○ | ○ | ◎ | ◎ | △ |
| The sweet taste of butterfat | ○△ | ○ | ◎ | ◎ | △ |
| 25 ℃ of hear resistances | ○ | ○ | ○ | ○ | ○ |
| Overall merit | ○ | ○ | ○ | ○ | △ |
Embodiment 3: heavy slightly cheese.The slight deficiency of cheese, mouthful molten sense and sweet taste are poor slightly.
Embodiment 4: mouth molten sense, the sweet taste of cheese are poor slightly.
Embodiment 5: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 6: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 7: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 8: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 9: Chong cheese slightly.Molten sense of mouth and sweet taste are poor slightly.
Embodiment 10: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 11: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Embodiment 12: slight, the sugariness of mouthful molten sense, cheese, 25 ℃ the equal no problem of hear resistance are very delicious cheese.
Comparative example 6: grease does not have foaming characteristic and syrup is mixed than great, occurs separating.
Comparative example 7: the insufficient and molten sense of syrup mixing deutostoma of grease foaming characteristic, cheese slightly insufficient.
Comparative example 8: the grease foaming characteristic is insufficient, and is poor with the Combination of syrup, and mouthful molten sense, cheese are also poor.
Comparative example 9: the Combination of syrup is poor, occurs separating.
Comparative example 10: the Combination of syrup is poor, occurs separating.
Comparative example 11: the grease foaming characteristic is insufficient, after syrup mixes, mouthful molten sense, cheese slight, sugariness is insufficient.
By table 3～table 7 as can be known, (A) grease, (B) carbohydrate, (C) glutelin matter and (D) the gelatin molten sense of foamable water-in-oil emulsion mouth within the scope of the invention well, slight, the sugariness and the good heat resistance of cheese, and proportion is low, as beating very excellence of thick cream.
Embodiment 13～16 and comparative example 12～14
Syrup 200 weight portions of g, h, i and the j that table 8 is cooperated, in Hobert agitator (Hobart society system), use line (wire) to stir, while grease 100 weight portions that stir F, the G, H, I or the J that add table 9 cooperation, make foamable water-in-oil type emulsion composition then.
In addition, 25 ℃ SFC in the used grease measures similarly to Example 1.
Table 8
(weight %)
| Syrup | Cooperate g | Cooperate h | Cooperate i | Cooperate j |
| High malt sugar syrup MC-45 (Brix70) | 90.0 | 90.0 | 90.0 | 90.0 |
| Glutelin matter | 2.0 | 2.0 | 2.0 | |
| Gelatin | 0.2 | 0.2 | ||
| Casein Na | ||||
| Sucrose ester S-1670 | 0.2 | |||
| Cornstarch (producing starch) | 2.0 | 2.0 | 2.0 | 2.0 |
| Water | 5.8 | 7.8 | 6.0 | 5.8 |
| Liquid condition after the modulation (5 ℃) | Evenly | Evenly | Separate | Evenly |
| Proportion after the stirring | 0.18 | 0.90 | 0.25 |
Cooperate h: than great
Cooperate i: fluid separation applications (instability)
Cooperating g, j is the grease of beating syrup, mixture table 9.
Table 9
(weight %)
| Grease | Cooperate F | Cooperate G | Cooperate H | Cooperate I | Cooperate J |
| Vegetable seed fixed oil (IV80) | 19.0 | 19.0 | 19.0 | 14.3 | 14.3 |
| Palm fixed oil (IV40) | 9.5 | 9.5 | 28.5 | 14.3 | 14.3 |
| Vegetable seed twists oil in vain | 66.5 | 47.5 | 66.4 | ||
| The unrighted acid diglyceride *1 | 66.5 | 66.4 | |||
| Sucrose ester S1170 *2 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
| Water | 4.9 | 4.9 | 4.9 | 4.9 | 4.9 |
| 25 ℃ SFC (%) | 7.1 | 7.0 | 18.1 | 4.1 | 4.0 |
| Fusing point (℃) | 29 | 28 | 32 | 25 | 24 |
| 25 ℃ flowability | Have | Have | Do not have | Have | Have |
| Proportion after the whipping | - | - | 0.37 | 0.40 | 0.24 |
*1: use 1,3 selectable lipase of immobilization (trade name: " Lipozyme 3A "), will react 10 hours down at 40 ℃ from the aliphatic acid 860g and the glycerine 140g of rapeseed oil.After filtering the lipase preparation, the reaction final products are through molecular clock, and are refining with common method, obtain liquid unsaturated diglyceride.It consists of monoglyceride 1.0%, diglyceride 85.0%, triglyceride 14.0%.
*2: Mitsubishi Chemical's food (FOODS) Co., Ltd. system.
The proportion of composition when measuring whipping and the composition that obtains with hydrometer jar.
Proportion (g/mL)=cheese wt (g)/hydrometer jar capacity (mL)
And ask 20 experts that sense is carried out in the molten sense of mouth of resulting composition and detect evaluation.
By 20 experts the slight and sugariness of cheese is carried out sense again and detect evaluation.
Cheese with a constant volume is coated on the filter paper again, after preserving 2 days under 25 ℃, removes cheese, measures as the degreasing amount with the amount of infiltrating filter paper.
The degreasing amount is lower than at 15% o'clock, represents 25 ℃ of following good heat resistances (zero), is expressed as in 15～20% o'clock (△), and 20% is bad (*) when above.
Proportion between 0.20～0.60, mouthful molten sense well, cheese slight, sugariness is good, and the routine overall merit of good heat resistance is zero, have in these assessment items each bad routine overall merit for *.
These evaluation result is as shown in table 10.
Table 10
| Embodiment 13 *1(cooperating g+ to cooperate F) | Embodiment 14 *1(cooperating g+ to cooperate G) | Embodiment 15 *3(cooperating g+ to cooperate D) | Embodiment 16 *3(cooperating g+ to cooperate I) | |
| Proportion | 0.45 | 0.38 | 0.35 | 0.24 |
| The molten sense of mouth | ○ | ◎ | ○ | ◎ |
| Cheese slight | ○ | ◎ | ○ | ◎ |
| The sweet taste of cheese | ○ | ○ | ○ | ○ |
| 25 ℃ hear resistance | ○ | ○ | ○ | ○ |
| Overall merit | ○ | ○ | ○ | ◎ |
| Comparative example 12 *1(cooperating g+ to cooperate H) | Comparative example 13 *1(cooperating g+ to cooperate F) | Comparative example 14 *3(cooperating g+ to cooperate H) | |
| Proportion | 0.99 | 0.68 | 0.89 |
| The molten sense of mouth | × | ○ | × |
| Cheese slight | × | △ | × |
| The sweet taste of cheese | × | × | × |
| 25 ℃ hear resistance | × | × | ○ |
| Overall merit | × *2 | × | × |
*1 beats water, mixing oil phase and water
*2 change oil-in-water type into
*3 beat oil phase, whipping water, mix oil phase and water
Embodiment 13: mouthful molten sense, cheese slight, sugariness is very good, 25 ℃ heat-resisting shape-retaining ability is also excellent.
Embodiment 14: mouthful molten sense, cheese slight, sugariness is very good, 25 ℃ heat-resisting shape-retaining ability is also excellent.
Embodiment 15: mouthful molten sense, cheese slight, sugariness is very good, 25 ℃ heat-resisting shape-retaining ability is also excellent.
Embodiment 16: mouthful molten sense, cheese slight, sugariness is very good, 25 ℃ heat-resisting shape-retaining ability is also excellent.
Comparative example 12: when syrup mixes, change the O/W shape into, occur separating (become and be not the commodity form).
Comparative example 13: mouthful molten sense well.Cheese has slightly, but not enough, and cheese is sweet, and 25 ℃ occur separating.
Comparative example 14:25 ℃ heat-resisting shape-retaining ability excellence, the slight deficiency of mouthful molten sense, cheese, and cheese is sweet.
By table 8～table 10 as can be known, foamable water-in-oil type emulsion composition proportion obtained by the method for the present invention is low, and slight, the sugariness of mouthful molten sense, cheese and good heat resistance are very excellent as cheese.In addition, comparative example 12 changes the O/W phase into.
And, according to the preparation of embodiment 13 and embodiment 14, beat earlier grease, stir then and add syrup, modulation foamable water-in-oil type emulsion composition.Resulting composition proportion is 0.6～0.7, can not get brisk sense of food.
Claims (14)
1. a foamable water-in-oil type emulsion composition is characterized in that, comprises the grease and the liquid sugar that contain diglyceride,
(a) the solid fat content during 25 ℃ in the grease is 0.5～5%,
(b) content of the unsaturated diglyceride of carbon number 16～18 is more than the 40 weight % in the grease, and
(c) ratio of grease and liquid sugar is 1: 0.5～1: 4.
2. foamable water-in-oil type emulsion composition as claimed in claim 1 is characterized in that, proportion is 0.30～0.70.
3. foamable water-in-oil type emulsion composition as claimed in claim 1 or 2 is characterized in that, the sugared concentration of liquid sugar is 40～80 weight %.
4. as each described foamable water-in-oil type emulsion composition of claim 1～3, it is characterized in that the ratio of grease and liquid sugar is 1: 1～1: 4.
5. a foamable water-in-oil type emulsion composition is characterized in that, contains following composition (A)～(D):
(A) the solid fat content (SFC) 25 ℃ the time is 5～10%, and the unrighted acid containing ratio is grease 10～70 weight % of 40～90 weight %,
(B) carbohydrate 10～60 weight %,
(C) glutelin matter 0.4～5.0 weight %,
(D) gelatin 0.05～1.0 weight %.
6. foamable water-in-oil type emulsion composition as claimed in claim 5 is characterized in that, proportion is 0.15～0.70.
7. as claim 5 or 6 described foamable water-in-oil type emulsion compositions, it is characterized in that (B) content of carbohydrate is 40～75 weight % at aqueous phase.
8. as each described foamable water-in-oil type emulsion composition of claim 5～7, it is characterized in that, (C) glutelin matter and (D) weight ratio of gelatin be 1: 1～50: 1.
9. as each described foamable water-in-oil type emulsion composition of claim 5～8, it is characterized in that the weight ratio of oil phase and water is 1: 0.3～1: 4.
10. the manufacture method of a foamable water-in-oil type emulsion composition is characterized in that, beats the water that contains carbohydrate and protein, and the solid fat content (SFC) when adding 25 ℃ then also stirs at the mobile grease that has below 15%.
11. manufacture method as claimed in claim 10 is characterized in that, the proportion of the foamable water-in-oil type emulsion composition of gained is 0.20～0.60.
12., it is characterized in that protein comprises glutelin matter and gelatin as claim 10 or 11 described manufacture methods.
13. manufacture method as claimed in claim 12 is characterized in that, the total content of aqueous phase glutelin matter and gelatin is 0.5～6.0 weight %, and the weight ratio of glutelin matter and gelatin is 1: 1～50: 1.
14., it is characterized in that grease is that the solid fat content in the time of 25 ℃ is 5～15%, mobile grease arranged as each described manufacture method in the claim 10～13.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003061309 | 2003-03-07 | ||
| JP061309/2003 | 2003-03-07 | ||
| JP064588/2003 | 2003-03-11 | ||
| JP064697/2003 | 2003-03-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1758853A true CN1758853A (en) | 2006-04-12 |
| CN100366167C CN100366167C (en) | 2008-02-06 |
Family
ID=36703953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004800062534A Expired - Fee Related CN100366167C (en) | 2003-03-07 | 2004-03-08 | Foamable water-in-oil type emulsion composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100366167C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103796798A (en) * | 2012-08-06 | 2014-05-14 | 新东工业株式会社 | Shot processing device |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2902763B2 (en) * | 1990-10-04 | 1999-06-07 | 旭電化工業株式会社 | Water-in-oil emulsified fat composition for kneading |
| JPH11113486A (en) * | 1997-02-25 | 1999-04-27 | Nisshin Oil Mills Ltd:The | Oily composition and its production |
| US6193986B1 (en) * | 1997-02-25 | 2001-02-27 | The Nisshin Oil Mills, Ltd. | Oily composition with increased stability and process for producing the same |
| WO1999059422A1 (en) * | 1998-05-21 | 1999-11-25 | Kao Corporation | Water-in-oil emulsified fat composition |
-
2004
- 2004-03-08 CN CNB2004800062534A patent/CN100366167C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103796798A (en) * | 2012-08-06 | 2014-05-14 | 新东工业株式会社 | Shot processing device |
| US9381616B2 (en) | 2012-08-06 | 2016-07-05 | Sintokogio, Ltd. | Shot processing machine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100366167C (en) | 2008-02-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1038746C (en) | Solid nondigestible polyol polyesters containing esterified hydroxy fatty acids such as esterified ricinoleic acid | |
| CN1085940C (en) | A flowable composition and a process for making the flowable composition | |
| Temkov et al. | Tailoring the structure of lipids, oleogels and fat replacers by different approaches for solving the trans-fat issue—A review | |
| CN102811625B (en) | Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition | |
| CN1633240A (en) | Oil/fat powder | |
| CN1643121A (en) | Low-trans fats for confectionery and bakery fat compositions | |
| CN1204818C (en) | Water and oil containing emulsion | |
| CN1949983A (en) | Fat composition | |
| CN1300188A (en) | Fat products from high stearic soybean oil and a method for the production thereof | |
| CN1090133A (en) | The polyol polyester that contains the difference esterification can not digestion type fat combination with the control passive oil loss | |
| CN1148321A (en) | Flavor enhancement in cultured dairy products | |
| US20100297293A1 (en) | Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof | |
| CN1582322A (en) | Triglyceride compositions | |
| US20230404102A1 (en) | Edible microbial oil | |
| JP4657239B2 (en) | Oil / fat composition for oil-in-water emulsion and oil-in-water emulsion containing oil / fat composition for oil-in-water emulsion | |
| CN1658769A (en) | Foods and drinks containing diacylglycerol | |
| CN1020327C (en) | Powder fat and premixture manufactured by using the powder fat | |
| CN1550153A (en) | Plastic oil in water emulsified composition and its preparation method | |
| CN1917774A (en) | Water-containing chocolates and chocolates usable as starting materials thereof | |
| CN1628546A (en) | Edible grease composition | |
| CN1476765A (en) | Acid oil-in-water emulsion composition | |
| CN1805691A (en) | Fat composition for bakery product and bakery product | |
| CN1946301A (en) | Oil and fat composition | |
| JP4277414B2 (en) | Oil composition | |
| CN1942108A (en) | Emulsifier composition for shortening |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080206 Termination date: 20180308 |