JP2753730B2 - Process for producing oil-in-water creamy composition having foaming properties - Google Patents
Process for producing oil-in-water creamy composition having foaming propertiesInfo
- Publication number
- JP2753730B2 JP2753730B2 JP1127933A JP12793389A JP2753730B2 JP 2753730 B2 JP2753730 B2 JP 2753730B2 JP 1127933 A JP1127933 A JP 1127933A JP 12793389 A JP12793389 A JP 12793389A JP 2753730 B2 JP2753730 B2 JP 2753730B2
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- fatty acid
- oil
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- acid ester
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Description
【発明の詳細な説明】 （産業上の利用分野） この発明は、ホイップ用クリームとして、ホイップ
性、ホイップ後の保型性に優れ、さらに、クリームの液
状状態での安定性にも優れた起泡性を有する水中油型ク
リーム状組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention provides a whipping cream having excellent whipping properties, excellent shape retention after whipping, and excellent stability in a liquid state of the cream. The present invention relates to an oil-in-water creamy composition having foaming properties.
（従来の技術） 現在までに多くの起泡性を有するクリーム類が開発さ
れてきた。特に最近ではクリーム類に対する要求の内容
が高まり、液状状態では長期保存、温度変化（保管、輸
送中の液温の昇降をいう。ヒートショックともいう）、
及び広範な輸送に耐え得る安定性が求められている。(Prior art) Many foaming creams have been developed so far. Particularly in recent years, the content of the demand for creams has increased, and in the liquid state, long-term storage, temperature change (meaning rise and fall of the liquid temperature during storage and transportation; also referred to as heat shock),
In addition, there is a demand for stability that can withstand a wide range of transportation.
またホイップに際しては、ホイップのし易さ、適度な
オーバーランと硬さ、キメの細かな光沢のあるポイップ
組織、ホイップ後の冷蔵庫での保存中の戻り（柔らかく
なる現象をいう）のない組織、あるいは硬くなり絞り難
くなることのない組織等、その要求は多岐にわたり、ま
た極めて高度なものとなっている。In addition, when whipping, easy whipping, moderate overrun and hardness, textured fine poipu texture, tissue without return (meaning softening phenomenon) during storage in the refrigerator after whipping, Or, the demand for such an organization as to be hard and not difficult to draw is diversified and extremely advanced.
牛乳を分離して作られる生クリームは風味、口溶けで
他の合成クリームに優るものの、液状での安定性に欠
け、またホイップに際しては、ホイップ後の組織が荒れ
易い、ダレ易い等の問題を抱えている。Fresh cream made by separating milk is superior to other synthetic creams in flavor and dissolution in the mouth, but lacks stability in liquid form. ing.
一方、合成クリームは、生クリームに見られない優れ
た品質を有するものも見られるようになったが、風味、
口溶け等は天然の生クリームに比べ劣る。そして口溶け
の改良に油脂のSFI（固体脂指数）を下げる等の操作を
行うと、クリームの液状での安定性が損なわれ、またホ
イップに際しては保型性が得にくくなるというような問
題が生じてくる。On the other hand, synthetic creams, which have excellent quality not found in fresh creams, have come to be seen, but the flavor,
Melting in the mouth is inferior to natural fresh cream. If an operation such as lowering the SFI (solid fat index) of fats and oils is performed to improve the dissolution in the mouth, the stability of the cream in the liquid state is impaired, and when whipping, it becomes difficult to obtain shape retention properties. Come.
一般的に行われている合成クリームの製造方法として
は、例えば特開昭58−149649号に開示されているグリセ
リン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリ
セリン脂肪酸エステル、ソルビタン脂肪酸エステルより
選ばれた２種類以上の乳化剤を組み合わせる方法や、ま
た、特開昭61−141856号に開示されている飽和、不飽和
の脂肪酸エステルを併用する方法、レシチンを使用しク
リームの泡沫特性を高める方法（特開昭63−12249号）
等が例示され、多機能な起泡性を有するクリームに対応
している。As a general method for producing a synthetic cream, for example, a glycerin fatty acid ester, a sucrose fatty acid ester, a polyglycerin fatty acid ester, or a sorbitan fatty acid ester disclosed in Japanese Patent Application Laid-Open No. 58-149649 is used. A method in which more than one emulsifier is combined, a method in which saturated and unsaturated fatty acid esters disclosed in JP-A-61-141856 are used in combination, and a method in which lecithin is used to enhance the foam properties of cream (JP-A- No. 63-12249)
And the like, and corresponds to a cream having a multifunctional foaming property.
しかしホイップ時のキメ細かな光沢のある組織の確
保、また長期保存での安定性、振動に対する安定性を満
足させるには充分とは言いがたい。However, it cannot be said that it is enough to secure a texture with a fine gloss at the time of whipping, and to satisfy stability in long-term storage and stability against vibration.
コハク酸モノグリセリドの使用は製パン（特開昭60−
186248号、特開昭58−209937号）業界において、グリセ
リン脂肪酸エステルとレシチンの併用は麺（特開昭62−
282545号）業界において既知であるが、起泡性を有する
クリーム類の製造分野では未だ有用な利用がなされてい
ない。The use of succinic monoglyceride is based on baking (JP-A-60-1985)
186248, JP-A-58-209937) In the industry, combined use of glycerin fatty acid ester and lecithin has been described in noodles (JP-A-62-209937).
No. 282545) It is known in the industry, but no useful use has yet been made in the field of producing whipping creams.
（発明が解決しようとする課題） 本発明は、前述のように最近高機能化してきたホイッ
プクリームにおける要求を満足すべく研究し、コハク酸
モノグリセリドとレシチンの併用によって、長期保存で
の液状安定性、温度変化に対する安定性、振動に対する
安定性に優れ、かつ、ホイップに際しては、速やかにホ
イップし、ホイップ組織は保型性に富み、またホイップ
後の冷蔵庫での保管では、極端な戻り（柔らかくなる現
像をいう）やシマリ（硬くなる現象をいう）を示さな
い、起泡性を有する水中油型クリーム状組成物の製造法
を提供することを目的とする。(Problems to be Solved by the Invention) The present invention has been studied to satisfy the demand for whipped cream, which has recently been highly functionalized as described above, and by using succinic monoglyceride and lecithin together, the liquid stability during long-term storage can be improved. Excellent in stability against temperature change, stability against vibration, and whipped quickly when whipped, the whipped structure is rich in shape retention, and when stored in a refrigerator after whipping, extreme return (softens) An object of the present invention is to provide a method for producing a foamable oil-in-water type creamy composition which does not show development (refer to development) or shrinkage (refer to hardening phenomenon).
（課題を解決するための手段） 本発明は、水中油型クリーム状組成物を製造するに際
し、乳化剤としてレシチン、および構成脂肪酸が飽和脂
肪酸から成るコハク酸モノグリセリドを使用することを
特徴とする。(Means for Solving the Problems) The present invention is characterized in that, when producing an oil-in-water creamy composition, lecithin and succinic monoglyceride whose constituent fatty acids are composed of saturated fatty acids are used as emulsifiers.
水中油型クリーム状組成物は、一般に油相と水相を予
備乳化、均質化、殺菌または滅菌、冷却して製造される
が、乳化剤としてのレシチンは0.1〜1.0％（重量％、以
下同じ）、および構成脂肪酸が飽和脂肪酸から成るコハ
ク酸モノグリセリド0.005〜0.5％を使用し、さらに構成
脂肪酸が飽和脂肪酸から成るグリセリン脂肪酸エステ
ル、ショ糖脂肪酸エステル、プロピレングリコール脂肪
酸エステル、ソルビタン脂肪酸エステル、ポリグリセリ
ン脂肪酸エステルの中から乳化剤を１種類以上選択し0.
02〜0.50％を使用することが好ましい。Oil-in-water creamy compositions are generally produced by pre-emulsifying, homogenizing, sterilizing or sterilizing and cooling an oil phase and an aqueous phase. Lecithin as an emulsifier is 0.1-1.0% (% by weight, the same applies hereinafter). Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, wherein 0.005 to 0.5% of succinic acid monoglyceride whose constituent fatty acid is composed of saturated fatty acid, and whose constituent fatty acid is composed of saturated fatty acid Select one or more emulsifiers from
It is preferred to use 02-0.50%.
本発明における水中油型クリーム状組成物に用いる油
脂含有量は25〜55％程度がよく、25％未満ではホイップ
性が著しく劣化し、ホイップクリームとしての商品価値
を損ない、また55％を超えると可塑性が促進され、液状
状態での安定性が著しく損なわれる。The oil and fat content used in the oil-in-water cream composition of the present invention is preferably about 25 to 55%, and if it is less than 25%, the whipping property is significantly deteriorated, impairing the commercial value as a whipped cream, and if it exceeds 55%, Plasticity is promoted and stability in the liquid state is significantly impaired.
この油相を調製するのに用いられる油脂としては、公
知の合成クリームと同様に植物性油脂ではナタネ油、パ
ーム油、パーム核油、ヤシ油、大豆油等が使用でき、ま
た動物性油脂としては乳脂、魚脂、ラード、ヘッド等が
例示できる。As oils and fats used for preparing this oil phase, rapeseed oil, palm oil, palm kernel oil, coconut oil, soybean oil and the like can be used in vegetable oils and fats as well as known synthetic creams, and as animal oils and fats. Examples include milk fat, fish fat, lard, head and the like.
これらの油脂はホイップに際して、良好な保型性と口
溶けを有するSFI（固体脂指数）を得るように、単独
油、混合油、あるいはこれらの油脂のエステル交換、水
素添加（硬化）、分別等の加工処理を施して使用するの
がよい。These oils and fats can be used for single oil, mixed oil, or transesterification, hydrogenation (hardening), fractionation, etc. of these oils and fats to obtain SFI (solid fat index) with good shape retention and dissolution in the mouth during whipping. It is preferable to use it after processing.
また本発明で用いられる水相は、公知の合成クリーム
同様、牛乳、脱脂乳、あるいは脱脂粉乳、大豆蛋白、乳
清蛋白、ナトリウムカゼイン等を水に溶解、あるいは分
散させた水相が使用でき、また必要に応じて適宜、ガム
類、リン酸塩の使用も可能である。The aqueous phase used in the present invention, as well as known synthetic cream, milk, skim milk, or skim milk powder, soy protein, whey protein, sodium casein, etc. dissolved in water, or an aqueous phase can be used, Also, gums and phosphates can be used as needed.
本発明に用いられるレシチンは、高純度粉末レシチ
ン、ペースト状レシチン（アセトン不溶分約60％の市販
品）等いずれでもよいが、安価な点ではペースト状レシ
チンで充分である。レシチンは油相に溶解して使用し、
添加量は0.1〜1.0％、さらに好ましくは0.25〜0.60％の
範囲である。0.1％未満では十分なホイップ性、保形性
が得られず、またホイップ後の組織ではトッピング造花
時にトッピング底部より著しい離水が見られる。1.0％
を超えるとクリームの液状状態での安定性が損なわれ、
またレシチン特有の青臭さも強く感じられるようにな
る。The lecithin used in the present invention may be any of high-purity powdered lecithin and paste-like lecithin (commercially available with an acetone-insoluble content of about 60%), but paste lecithin is sufficient from the viewpoint of inexpensiveness. Lecithin is dissolved in the oil phase and used.
The amount added is in the range of 0.1-1.0%, more preferably 0.25-0.60%. If it is less than 0.1%, sufficient whipping properties and shape retention cannot be obtained, and in the tissue after whipping, significant water separation from the bottom of the topping is observed during flowering of the topping. 1.0%
If it exceeds, the stability of the cream in the liquid state is impaired,
Also, the peculiar smell of lecithin can be felt strongly.
コハク酸モノグリセリドは構成脂肪酸が飽和脂肪酸で
あることが重要で、不飽和脂肪酸から成るものは本発明
を満足しない。即ち、不飽和脂肪酸から成るコハク酸モ
ノグリセリドはホイップ性、ホイップ後の保型性では良
好な物性を示すものの、液状状態では安定性を欠き、可
塑化し易く、またホイップ後は時間の経過とともに硬く
なり、荒れた組織を呈し、満足のいく品質が得られな
い。飽和脂肪酸から成るコハク酸モノグリセリドは、ク
リームでの液状状態での安定性に寄与し、ホイップに際
してはホイッピングを速やかに行わせ、またホイップ時
の硬さの付与や、ホイップ後の安定した組織の維持に効
果が見られる。It is important that the constituent fatty acids of succinic monoglycerides are saturated fatty acids, and those composed of unsaturated fatty acids do not satisfy the present invention. In other words, succinic acid monoglyceride composed of unsaturated fatty acids shows good physical properties in whipping properties and shape retention after whipping, but lacks stability in a liquid state, easily plasticizes, and becomes harder with time after whipping. It has a rough structure and does not provide satisfactory quality. Monoglycerides of succinic acid composed of saturated fatty acids contribute to the stability of the cream in the liquid state, promptly whipping when whipping, imparting hardness during whipping, and maintaining a stable tissue after whipping The effect is seen.
コハク酸モノグリセリドの添加量は、0.005〜0.50
％、さらに好ましくは0.02〜0.25％の範囲である。0.00
5％未満では十分なホイップ性、保型性が得られず、ま
た0.50％を超えるとこの乳化剤特有の酸味臭が感じら
れ、ホイップ後の組織ではトッピング造花後に、トッピ
ング底部分より離水も見られるようになるので、実用上
好ましくない。The addition amount of succinic monoglyceride is 0.005 to 0.50
%, More preferably 0.02 to 0.25%. 0.00
If it is less than 5%, sufficient whipping property and shape retention cannot be obtained, and if it exceeds 0.50%, the sour odor peculiar to this emulsifier is felt. This is not preferable in practical use.
本発明ではレシチン、コハク酸モノグリセリドとの併
用で、さらに構成脂肪酸が飽和脂肪酸から成るグリセリ
ン脂肪酸エステル、ショ糖脂肪酸エステル、ブロピレン
グリコール脂肪酸エステル、ソルビタン脂肪酸エステ
ル、ポリグリセリン脂肪酸エステルの中から乳化剤を１
種類以上選択し使用することが好ましい。In the present invention, in combination with lecithin and succinic acid monoglyceride, an emulsifier is further added from among glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polyglycerin fatty acid ester in which the constituent fatty acids are composed of saturated fatty acids.
It is preferable to select and use more than one kind.
この併用する乳化剤は添加量0.02〜0.50％の範囲で使
用し、油相、または水相に溶解、あるいは分散させて使
用する。併用する乳化剤が0.02％未満の場合、ホイップ
性が著しく劣化したり、また液状状態では温度変化に対
して耐性がなくなり、可塑化し易くなるといった現象が
みられるようになる。また0.50％を超えると、乳化剤特
有のエグ味、ニガ味といった風味が発現し易くなり、物
性ではホイップ性やホイップ後の保型性も得られ難くな
り、ホイップクリームとしての価値が失われる。The emulsifier to be used in combination is used in the range of 0.02 to 0.50% and dissolved or dispersed in an oil phase or an aqueous phase. When the emulsifier used in combination is less than 0.02%, the whipping property is remarkably deteriorated, and in a liquid state, a phenomenon that resistance to a temperature change is lost and plasticization is apt to occur is observed. On the other hand, when the content exceeds 0.50%, flavors such as an astringent taste and a bitter taste peculiar to the emulsifier are easily developed, and it becomes difficult to obtain whipping properties and shape retention after whipping, and the value as a whipped cream is lost.
この併用する乳化剤も構成脂肪酸が飽和脂肪酸から成
ることが重要で、不飽和脂肪酸から成るものは、クリー
ムの液状状態での安定性に欠け、可塑化し易く、著しく
安定性を欠くものには転相がみられる場合もあるので好
ましくない。It is important that the constituent fatty acids also consist of saturated fatty acids, and those containing unsaturated fatty acids lack the stability of the cream in the liquid state, are easy to plasticize, and are phase-inverted if they are extremely unstable. This is not preferred because there may be cases where
調製された油相と水相を水中油型に乳化するには、60
〜70℃に加温した水相に、ホモミキサー等で低速で撹拌
を行いながら油相を添加し、全量添加後、高速で撹拌し
予備乳化する。予備乳化後、均質機によって20〜200kg/
cm2の圧力範囲で均質にする。To emulsify the prepared oil and water phases into an oil-in-water
The oil phase is added to the aqueous phase heated to ~ 70 ° C while stirring at a low speed with a homomixer or the like, and after adding the whole amount, the mixture is stirred at a high speed and pre-emulsified. After pre-emulsification, 20-200 kg /
Homogenize over a pressure range of cm 2 .
均質化後のミックスは殺菌または滅菌し、殺菌または
滅菌後は、必要に応じて再び20〜200kg/cm2の圧力範囲
で均質化を行い、得られた乳化組成物をプレート式クー
ラーで10℃前後に急速冷却し、水中油型クリーム状組成
物を得る。The homogenized mix is sterilized or sterilized.After sterilization or sterilization, homogenization is performed again at a pressure in the range of 20 to 200 kg / cm2 as needed, and the obtained emulsified composition is heated to 10 ° C with a plate cooler. Rapidly cooling back and forth to obtain an oil-in-water creamy composition.
（発明の効果） 本発明によって得られる水中油型クリーム状組成物
は、長期保存での液状安定性、温度変化に対する安定
性、及び振動に対する安定性に優れ、かつホイップに際
しては速やかにホイップし、ホイップ組織は保型性に富
み、またホイップ後の冷蔵保存では極端な戻りやシマリ
を示さない、良好な物性を示す。(Effect of the Invention) The oil-in-water type creamy composition obtained by the present invention is excellent in liquid stability during long-term storage, stability against temperature change, and stability against vibration, and when whipping, quickly whipping, The whipped structure has excellent shape retention properties and shows good physical properties without extreme return or shrinkage in refrigerated storage after whipping.
（実施例） 以下に実施例、及び比較例により本発明を詳細に説明
する。なお、配合量はすべて重量％を示す。(Examples) Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples. In addition, all compounding amounts show weight%.
実施例１ ナタネ硬化油30％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.50％、飽和脂肪酸から成る
コハク酸モノグリセリド0.10％、およびソルビタン脂肪
酸エステル0.05％を油相に添加し、合計量40.65％の油
系を調製し70℃まで加温した。Example 1 A mixed oil consisting of rapeseed hardened oil 30% and coconut hardened oil 10%
The mixture was heated to 60 ° C, and 0.50% lecithin, 0.10% succinic monoglyceride composed of saturated fatty acids, and 0.05% sorbitan fatty acid ester were added to the oil phase to prepare an oil system having a total amount of 40.65% and heated to 70 ° C. .
水53.93％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るショ糖脂肪酸エステル0.20％を
添加し、合計量59.35％の水系を調製し、65℃まで加温
した。Water 53.93%, skim milk powder 5.0%, casein sodium 0.10
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, And 0.20% of a sucrose fatty acid ester composed of a saturated fatty acid were added to prepare an aqueous system having a total amount of 59.35%, which was heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型プレート式殺菌
機で120℃、２秒間殺菌し、殺菌後は再び２段均質機に
より、２段目10kg/cm2、１段目40kg/cm2で均質化を行
い、得られたミックスをプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C for 2 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 40 kg / cm 2 . The mixture was rapidly cooled to 10 ° C. by a plate cooler and aged.
実施例２ ナタネ硬化油25％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.45％、飽和脂肪酸から成る
コハク酸モノグリセリド0.05％、およびソルビタン脂肪
酸エステル0.05％を油相に添加し、合計量35.55％の油
系を調製して70℃まで加温した。Example 2 Mixed oil consisting of 25% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add lecithin 0.45%, saturated fatty acid monoglyceride 0.05%, and sorbitan fatty acid ester 0.05% to the oil phase to prepare a 35.55% total oil system and heat to 70 ° C did.
水59.08％に、脱脂粉乳5.0％、カゼインナトリウム0.
10％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.
02％、飽和脂肪酸から成るポリグリセリン脂肪酸エステ
ル0.15％を添加し、合計量64.45％の水系を調製し、65
℃まで加温した。59.08% water, 5.0% nonfat dry milk, 0.
10%, sodium hexametaphosphate 0.10%, guar gum 0.
02%, 0.15% of polyglycerol fatty acid ester composed of saturated fatty acids was added to prepare a 64.45% total aqueous system,
Warmed to ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目40kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 40 kg / cm 2 .
均質化後のミックスは、直接蒸気吹き込み式の滅菌機
で140℃、３秒間滅菌し、滅菌後は再び２段均質機によ
り、２段目10kg/cm2、１段目30kg/cm2で均質化を行い、
得られたミックスをプレート式クーラーで10℃まで急速
冷却し、エージングした。The homogenized mix is sterilized by a direct steam blow sterilizer at 140 ° C for 3 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 30 kg / cm 2 . ,
The resulting mix was rapidly cooled to 10 ° C. with a plate cooler and aged.
実施例３ ナタネ硬化油25％、パーム硬化油10％、パーム核硬化
油10％から成る混合油を60℃まで加温し、レシチン0.45
％、飽和脂肪酸から成るコハク酸モノグリセリド0.03
％、およびソルビタン脂肪酸エステル0.05％を油相に添
加し、合計量45.53％の油系を調製し、70℃まで加温し
た。Example 3 A mixed oil composed of 25% rapeseed hardened oil, 10% hardened palm oil, and 10% hardened palm kernel oil was heated to 60 ° C, and lecithin 0.45 was added.
%, Succinic acid monoglyceride composed of saturated fatty acids 0.03
% And sorbitan fatty acid ester 0.05% were added to the oil phase to prepare a total of 45.53% oil system, which was heated to 70 ° C.
水49.10％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るショ糖脂肪酸エステル0.15％を
添加し、合計量54.47％の水系を調製し、65℃まで加温
した。49.10% water, 5.0% nonfat dry milk, 0.10% sodium caseinate
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, And 0.15% of sucrose fatty acid ester composed of saturated fatty acid was added to prepare an aqueous system having a total amount of 54.47%, which was heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型プレート式殺菌
機で120℃、２秒間殺菌し、殺菌後は再び２段均質機に
より、２段目20kg/cm2、１段目60kg/cm2で均質化を行
い、得られたミックスはプレート式クーラーで10℃まで
急速冷却し、エージングした。The homogenized mix is immediately sterilized by a UHT type plate sterilizer at 120 ° C for 2 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 20 kg / cm 2 and a first stage of 60 kg / cm 2 . The mixture was rapidly cooled to 10 ° C. in a plate cooler and aged.
比較例１ ナタネ硬化油30％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.50％、不飽和脂肪酸から成
るグリセリン脂肪酸エステル0.10％、及びソルビタン脂
肪酸エステル0.05％を油相に添加し、合計量40.65％の
油系を調製し70℃まで加温した。Comparative Example 1 A mixed oil consisting of 30% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add 0.50% lecithin, 0.10% glycerin fatty acid ester composed of unsaturated fatty acids, and 0.05% sorbitan fatty acid ester to the oil phase, prepare a total of 40.65% oil system and heat to 70 ° C did.
水53.93％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るショ糖脂肪酸エステル0.20％を
添加し、合計量59.35％の水系を調製し、65℃まで加温
した。Water 53.93%, skim milk powder 5.0%, casein sodium 0.10
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, And 0.20% of a sucrose fatty acid ester composed of a saturated fatty acid were added to prepare an aqueous system having a total amount of 59.35%, which was heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型のプレート式殺
菌機で120℃、２秒間殺菌し、殺菌後は再び２段均質機
により、２段目10kg/cm2、１段目40kg/cm2で均質化を行
い、得られたミックスはプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C. for 2 seconds, and after sterilization, is again performed by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 40 kg / cm 2 . After homogenization, the resulting mix was rapidly cooled to 10 ° C. in a plate cooler and aged.
比較例２ ナタネ硬化油30％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、不飽和脂肪酸から成るポリグリセリン
脂肪酸エステル0.30％、飽和脂肪酸から成るグリセリン
脂肪酸エステル0.10％、及びソルビタン脂肪酸エステル
0.05％を油相に添加し、合計量40.45％の油系を調製
し、70℃まで加温した。Comparative Example 2 A mixed oil consisting of 30% rapeseed hardened oil and 10% hardened coconut oil
Heated to 60 ° C, 0.30% of polyglycerin fatty acid ester composed of unsaturated fatty acid, 0.10% of glycerin fatty acid ester composed of saturated fatty acid, and sorbitan fatty acid ester
0.05% was added to the oil phase to prepare a total of 40.45% oil system and heated to 70 ° C.
水54.18％に、脱脂粉乳5.0％、カゼインナトリウム0.
10％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.
02％、飽和脂肪酸から成るポリグリセリン脂肪酸エステ
ル0.15％を添加し、合計量59.55％の水系を調製し、65
℃まで加温した。Water 54.18%, skim milk powder 5.0%, casein sodium 0.
10%, sodium hexametaphosphate 0.10%, guar gum 0.
02%, 0.15% of polyglycerol fatty acid ester composed of saturated fatty acid was added, and a total of 59.55% aqueous solution was prepared.
Warmed to ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型のプレート式殺
菌機で120℃、２秒間殺菌し、殺菌後は再び２段均質機
により、２段目10kg/cm2、１段目40kg/cm2で均質化を行
い、得られたミックスはプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C. for 2 seconds, and after sterilization, is again performed by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 40 kg / cm 2 . After homogenization, the resulting mix was rapidly cooled to 10 ° C. in a plate cooler and aged.
比較例３ ナタネ硬化油25％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.45％、不飽和脂肪酸から成
るグリセリン脂肪酸エステル0.10％、およびソルビタン
脂肪酸エステル0.05％を油相に添加し、合計量35.60％
の油系を調製して70℃まで加温した。Comparative Example 3 A mixed oil consisting of 25% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add lecithin 0.45%, glycerin fatty acid ester consisting of unsaturated fatty acid 0.10% and sorbitan fatty acid ester 0.05% to oil phase, total amount 35.60%
Was prepared and heated to 70 ° C.
水58.93％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るショ糖脂肪酸エステル0.25％を
添加し、合計量64.40％の水系を調製し、65℃まで加温
した。Skim milk powder 5.0%, casein sodium 0.10 in water 58.93%
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, Sucrose fatty acid ester consisting of saturated fatty acid 0.25% was added to prepare an aqueous system having a total amount of 64.40%, which was heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目40kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 40 kg / cm 2 .
均質化後のミックスは、直接蒸気吹き込み式の滅菌機
で140℃、３秒間滅菌し、滅菌後は再び２段均質機によ
り、２段目10kg/cm2、１段目30kg/cm2で均質化を行い、
得られたミックスはプレート式クーラーで10℃まで急速
冷却し、エージングした。The homogenized mix is sterilized by a direct steam blow sterilizer at 140 ° C for 3 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 30 kg / cm 2 . ,
The resulting mix was rapidly cooled to 10 ° C. with a plate cooler and aged.
比較例４ ナタネ硬化油25％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.45％、飽和脂肪酸から成る
グリセリン脂肪酸エステル0.10％、およびソルビタン脂
肪酸エステル0.05％を油相に添加し、合計量35.60％の
油系を調製し、70℃まで加温した。Comparative Example 4 A mixed oil consisting of 25% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add lecithin 0.45%, glycerin fatty acid ester consisting of saturated fatty acids 0.10%, and sorbitan fatty acid ester 0.05% to the oil phase, prepare a total of 35.60% oil system, and warm to 70 ° C did.
水59.03％に、脱脂粉乳5.0％、カゼインナトリウム0.
10％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.
02％、飽和脂肪酸から成るポリグリセリン脂肪酸エステ
ル0.15％を添加し、合計量64.40％の水系を調製し、65
℃まで加温した。Water 59.03%, skim milk powder 5.0%, casein sodium 0.
10%, sodium hexametaphosphate 0.10%, guar gum 0.
02%, 0.15% of polyglycerol fatty acid ester composed of saturated fatty acids was added to prepare a 64.40% total aqueous system,
Warmed to ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目40kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 40 kg / cm 2 .
均質化後のミックスは、直接蒸気吹き込み式の滅菌機
で140℃、３秒間滅菌し、滅菌後は再び２段均質機によ
り、２段目10kg/cm2、１段目30kg/cm2で均質化を行い、
得られたミックスはプレート式クーラーで10℃まで急速
冷却し、エージングした。The homogenized mix is sterilized by a direct steam blow sterilizer at 140 ° C for 3 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 30 kg / cm 2 . ,
The resulting mix was rapidly cooled to 10 ° C. with a plate cooler and aged.
比較例５ ナタネ硬化油25％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、不飽和脂肪酸から成るソルビタン脂肪
酸エステル0.30％、飽和脂肪酸から成るグリセリン脂肪
酸エステル0.10％、およびソルビタン脂肪酸エステル0.
05％を油相に添加し、合計量35.45％の油系を調製し、7
0℃まで加温した。Comparative Example 5 A mixed oil consisting of 25% rapeseed hardened oil and 10% hardened coconut oil
Heated to 60 ° C, 0.30% of sorbitan fatty acid ester composed of unsaturated fatty acid, 0.10% of glycerin fatty acid ester composed of saturated fatty acid, and 0.1% of sorbitan fatty acid ester.
Add 05% to the oil phase to prepare a total of 35.45% oil system, 7
Warmed to 0 ° C.
水59.18％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るポリグリセリン脂肪酸エステル
0.15％を添加し、合計量64.55％の水系を調製し、65℃
まで加温した。Water 59.18%, skim milk powder 5.0%, casein sodium 0.10
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, Polyglycerin fatty acid ester composed of saturated fatty acids
Add 0.15% to prepare an aqueous system with a total amount of 64.55%, 65 ℃
Until warmed up.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目40kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 40 kg / cm 2 .
均質化後のミックスは、直接蒸気吹き込み式の滅菌機
で140℃、３秒間滅菌し、滅菌後は再び２段均質機によ
り、２段目10kg/cm2、１段目30kg/cm2で均質化を行い、
得られたミックスはプレート式クーラーで10℃まで急速
冷却し、エージングした。The homogenized mix is sterilized by a direct steam blow sterilizer at 140 ° C for 3 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 30 kg / cm 2 . ,
The resulting mix was rapidly cooled to 10 ° C. with a plate cooler and aged.
比較例６ ナタネ硬化油25％、パーム硬化油10％、パーム核硬化
油10％から成る混合油を60℃まで加温し、レシチン0.45
％、不飽和脂肪酸から成るグリセリン脂肪酸エステル0.
10％、および飽和脂肪酸から成るソルビタン脂肪酸エス
テル0.05％を油相に添加し、合計量45.60％の油系を調
製して70℃まで加温した。Comparative Example 6 A mixed oil composed of 25% of rapeseed hardened oil, 10% of hardened palm oil, and 10% of hardened palm kernel oil was heated to 60 ° C., and lecithin 0.45 was added.
%, Glycerin fatty acid ester consisting of unsaturated fatty acid 0.
10%, and 0.05% of sorbitan fatty acid ester composed of saturated fatty acid were added to the oil phase, and a total of 45.60% oil system was prepared and heated to 70 ° C.
水49.03％に、脱脂粉乳5.0％、カゼインナトリウム0.
10％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.
02％、飽和脂肪酸から成るショ糖脂肪酸エステル0.15％
を添加し合計量54.40％の水系を調製し、65℃まで加温
した。49.03% water, 5.0% nonfat dry milk, 0.
10%, sodium hexametaphosphate 0.10%, guar gum 0.
02%, sucrose fatty acid ester consisting of saturated fatty acids 0.15%
Was added to prepare an aqueous system having a total amount of 54.40%, and heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型のプレート式殺
菌機で120℃、２秒間殺菌し、殺菌後は再び２段均質機
により、２段目20kg/cm2、１段目60kg/cm2で均質化を行
い、得られたミックスはプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C. for 2 seconds. After sterilization, the mixture is again sterilized by a two-stage homogenizer at a second stage of 20 kg / cm 2 and a first stage of 60 kg / cm 2 . After homogenization, the resulting mix was rapidly cooled to 10 ° C. in a plate cooler and aged.
比較例７ ナタネ硬化油25％、パーム硬化油10％、パーム核硬化
油10％から成る混合油を60℃まで加温し、不飽和脂肪酸
から成るポリグリセリン脂肪酸エステル0.30％、グリセ
リン脂肪酸エステル0.10％、および飽和脂肪酸から成る
ソルビタン脂肪酸エステル0.05％を油相に添加し、合計
量45.45％の油系を調製して70℃まで加温した。Comparative Example 7 A mixed oil composed of 25% rapeseed hardened oil, 10% hardened palm oil, and 10% hardened palm kernel oil was heated to 60 ° C., and 0.30% of polyglycerin fatty acid ester composed of unsaturated fatty acid and 0.10% of glycerin fatty acid ester were formed. And a sorbitan fatty acid ester consisting of saturated fatty acids, 0.05%, were added to the oil phase to prepare an oil system having a total amount of 45.45%, which was heated to 70 ° C.
水49.18％に、脱脂粉乳5.0％、カゼインナトリウム0.
10％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.
02％、飽和脂肪酸から成るショ糖脂肪酸エステル0.15％
を添加し、合計量54.55％の水系を調製し、65℃まで加
温した。49.18% water, 5.0% nonfat dry milk, 0.
10%, sodium hexametaphosphate 0.10%, guar gum 0.
02%, sucrose fatty acid ester consisting of saturated fatty acids 0.15%
Was added to prepare an aqueous system having a total amount of 54.55%, and heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型のプレート式殺
菌機で120℃、２秒間殺菌し、殺菌後は再び２段均質機
により、２段目20kg/cm2、１段目60kg/cm2で均質化を行
い、得られたミックスはプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C. for 2 seconds. After sterilization, the mixture is again sterilized by a two-stage homogenizer at a second stage of 20 kg / cm 2 and a first stage of 60 kg / cm 2 . After homogenization, the resulting mix was rapidly cooled to 10 ° C. in a plate cooler and aged.
上記実施例及び比較例で得られた水中油型クリーム状
組成物の物性評価結果を以下の表１に示す。Table 1 below shows the physical property evaluation results of the oil-in-water cream compositions obtained in the above Examples and Comparative Examples.
比較例８ ナタネ硬化油30％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.50％、不飽和脂肪酸から成
るコハク酸モノグリセリド0.10％、およびソルビタン脂
肪酸エステル0.05％を油相に添加し、合計量40.65％の
油系を調製し70℃まで加温した。 Comparative Example 8 A mixed oil composed of 30% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add 0.50% lecithin, 0.10% succinic monoglyceride composed of unsaturated fatty acids, and 0.05% sorbitan fatty acid ester to the oil phase to prepare a 40.65% total oil system and heat to 70 ° C. did.
水53.93％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るショ糖脂肪酸エステル0.20％を
添加し、合計量59.35％の水系を調製し、65℃まで加温
した。Water 53.93%, skim milk powder 5.0%, casein sodium 0.10
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, And 0.20% of a sucrose fatty acid ester composed of a saturated fatty acid were added to prepare an aqueous system having a total amount of 59.35%, which was heated to 65 ° C.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直ちにUHT型のプレート式殺
菌機で120℃、２秒間殺菌し、殺菌後は再び２段均質機
により、２段目10kg/cm2、１段目40kg/cm2で均質化を行
い、得られたミックスをプレート式クーラーで10℃まで
急速冷却し、エージングした。The mixture after homogenization is immediately sterilized by a UHT type plate sterilizer at 120 ° C. for 2 seconds, and after sterilization, is again performed by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 40 kg / cm 2 . After homogenization, the resulting mix was rapidly cooled to 10 ° C. in a plate cooler and aged.
比較例９ ナタネ硬化油25％、ヤシ硬化油10％から成る混合油を
60℃まで加温し、レシチン0.45％、不飽和脂肪酸から成
るコハク酸モノグリセリド0.05％、およびソルビタン脂
肪酸エステル0.05％を油相に添加し、合計量35.55％の
油系を調製して70℃まで加温した。Comparative Example 9 A mixed oil composed of 25% rapeseed hardened oil and 10% hardened coconut oil
Heat to 60 ° C, add lecithin 0.45%, unsaturated fatty acid monoglyceride 0.05%, and sorbitan fatty acid ester 0.05% to the oil phase, prepare an oil system with a total amount of 35.55%, and heat to 70 ° C. Warmed.
水59.08％に脱脂粉乳5.0％、カゼインナトリウム0.10
％、ヘキサメタリン酸ナトリウム0.10％、グアガム0.02
％、飽和脂肪酸から成るポリグリセリン脂肪酸エステル
0.15％を添加し、合計量64.45％の水系を調製し、65℃
まで加温した。Water 59.08%, skim milk powder 5.0%, casein sodium 0.10
%, Sodium hexametaphosphate 0.10%, guar gum 0.02
%, Polyglycerin fatty acid ester composed of saturated fatty acids
Add 0.15% to prepare an aqueous system with a total amount of 64.45%.
Until warmed up.
水系を撹拌しながら、上記の調製した油系を水系に添
加し、全量添加後、ホモミキサーにて高速で予備乳化
し、予備乳化後、２段均質機を用いて２段目20kg/cm2、
１段目60kg/cm2で均質化を行った。While stirring the aqueous system, the oil system prepared above was added to the aqueous system, and after the entire amount was added, the mixture was preliminarily emulsified by a homomixer at a high speed. After the preliminary emulsification, the second stage was subjected to 20 kg / cm 2 using a two-stage homogenizer. ,
The first stage was homogenized at 60 kg / cm 2 .
均質化後のミックスは、直接蒸気吹き込み式の滅菌機
で140℃、３秒間滅菌し、滅菌後は再び２段均質機によ
り、２段目10kg/cm2、１段目30kg/cm2で均質化を行い、
得られたミックスをプレート式クーラーで10℃まで急速
冷却し、エージングした。The homogenized mix is sterilized by a direct steam blow sterilizer at 140 ° C for 3 seconds. After sterilization, the mixture is homogenized again by a two-stage homogenizer at a second stage of 10 kg / cm 2 and a first stage of 30 kg / cm 2 . ,
The resulting mix was rapidly cooled to 10 ° C. with a plate cooler and aged.
これら比較例の物性評価結果を次の表２に示す。 Table 2 below shows the physical property evaluation results of these comparative examples.
実施例は、いずれも液状状態での安定性に優れ、特に
ヒートショック後も液状状態での安定性に劣化は見られ
なかった。 All of the examples were excellent in stability in a liquid state, and in particular, no deterioration was observed in stability in a liquid state even after heat shock.
またホイップ性、保型性、ホイップ時の組織も良い評
価結果が得られ、ホイップ後の組織の経時的変化も極め
て少なかった。In addition, good evaluation results were obtained for the whipping property, the shape retention property, and the structure at the time of whipping, and the change with time of the structure after whipping was extremely small.
一方比較例は、液状での安定性は実施例を下回り、特
にヒートショック後のものには、劣化の傾向が顕著に見
られた。On the other hand, in the comparative example, the stability in the liquid state was lower than that of the example, and the tendency after the heat shock particularly deteriorated was remarkably observed.
また比較例では、ホイップ性の良好なものはホイップ
後に経時的なシマリが見られ、組織は荒れやすく、一方
ホイップ性の劣るものはホイップ後に経時的な戻りが見
られた。Further, in the comparative examples, those with good whipping property showed shrinkage with time after whipping, and the structure was easily roughened, while those with poor whipping property returned with time after whipping.
いずれにしろ、比較例ではミックスの液状での安定
性、ホイップ性、保型性、ホイップ時、およびホイップ
後の組織の経時的変化での評価で、すべてを満足するも
のは得られなかった。In any case, in the comparative example, none of the compositions in the liquid stability, the whipping property, the shape retention property, the evaluation with respect to the change over time of the structure at the time of whipping, and the change with time of the structure after the whipping could not be satisfied.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 詫摩 道孝 埼玉県狭山市新狭山２丁目17―５ 小谷 野マンション303 (56)参考文献 特開 昭61−209562（ＪＰ，Ａ) 特開 昭59−25644（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Michitaka Takuma 2-17-5 Shinsayama, Sayama-shi, Saitama 303 Kotano Mansion 303 (56) References JP-A-61-209562 (JP, A) JP-A-59-59 25644 (JP, A)
Claims (2)
し、乳化剤としてレシチン、および構成脂肪酸が飽和脂
肪酸から成るコハク酸モノグリセリドを使用することを
特徴とする起泡性を有する水中油型クリーム状組成物の
製造法。1. An oil-in-water cream having foaming properties, which comprises using lecithin as an emulsifier and monosuccinic acid monoglyceride whose constituent fatty acid is a saturated fatty acid in producing an oil-in-water cream composition. A method for producing the composition.
％、以下同じ）、および構成脂肪酸が飽和脂肪酸から成
るコハク酸モノグリセリド0.005〜0.5％を使用し、さら
に構成脂肪酸が飽和脂肪酸から成るグリセリン脂肪酸エ
ステル、ショ糖脂肪酸エステル、プロピレングリコール
脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリ
セリン脂肪酸エステルの中から乳化剤を１種類以上選択
し0.02〜0.50％を使用する請求項１記載の起泡性を有す
る水中油型クリーム状組成物の製造法。2. A glycerin fatty acid ester wherein lecithin is used as an emulsifier in an amount of 0.1 to 1.0% (weight%, the same applies hereinafter) and succinic monoglyceride whose constituent fatty acid is composed of a saturated fatty acid, and 0.005 to 0.5% of a constituent fatty acid is composed of a saturated fatty acid. 2. The foamable oil-in-water cream according to claim 1, wherein one or more emulsifiers are selected from sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters, and 0.02 to 0.50% is used. For producing a liquid composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1127933A JP2753730B2 (en) | 1989-05-23 | 1989-05-23 | Process for producing oil-in-water creamy composition having foaming properties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1127933A JP2753730B2 (en) | 1989-05-23 | 1989-05-23 | Process for producing oil-in-water creamy composition having foaming properties |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02308766A JPH02308766A (en) | 1990-12-21 |
| JP2753730B2 true JP2753730B2 (en) | 1998-05-20 |
Family
ID=14972227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1127933A Expired - Fee Related JP2753730B2 (en) | 1989-05-23 | 1989-05-23 | Process for producing oil-in-water creamy composition having foaming properties |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2753730B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0695906B2 (en) * | 1991-08-07 | 1994-11-30 | 雪印食品株式会社 | Aeration cream and its manufacturing method |
| KR100351637B1 (en) * | 1999-04-22 | 2002-09-10 | 동서유지 주식회사 | Compound type whipping cream composition containing milk fat and whey protein |
| JP5398178B2 (en) * | 2007-06-14 | 2014-01-29 | 株式会社カネカ | Oil-in-water emulsified oil and fat composition or method for producing the same |
| MY180213A (en) | 2010-12-03 | 2020-11-25 | Nisshin Oillio Group Ltd | Oil or fat composition for foamable oil-in-water type emulsion, and foamable oil-in-water type emulsion containing oil or fat compostion |
| JP6238636B2 (en) * | 2013-08-09 | 2017-11-29 | ミヨシ油脂株式会社 | Foamable oil-in-water emulsion composition and whipped cream using the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5925644A (en) * | 1982-08-04 | 1984-02-09 | Kao Corp | Emulsified fat and oil composition |
| JPH0648963B2 (en) * | 1985-03-11 | 1994-06-29 | アサヒフ−ズ株式会社 | Method for producing foamable oil-in-water emulsion composition |
-
1989
- 1989-05-23 JP JP1127933A patent/JP2753730B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02308766A (en) | 1990-12-21 |
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