JP3460508B2 - Oil composition for kneading custard cream - Google Patents
Oil composition for kneading custard creamInfo
- Publication number
- JP3460508B2 JP3460508B2 JP12922797A JP12922797A JP3460508B2 JP 3460508 B2 JP3460508 B2 JP 3460508B2 JP 12922797 A JP12922797 A JP 12922797A JP 12922797 A JP12922797 A JP 12922797A JP 3460508 B2 JP3460508 B2 JP 3460508B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- parts
- weight
- acid ester
- fatty acid
- 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.)
- Expired - Lifetime
Links
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、冷凍解凍耐性のあ
るカスタードクリームを製造できる油脂組成物に関す
る。TECHNICAL FIELD The present invention relates to an oil composition capable of producing a custard cream having freeze-thaw resistance.
【０００２】[0002]
【従来の技術】従来より、カスタードクリームは日本人
の嗜好にマッチしたフィリング材として、シュークリー
ムやワッフルなどへの応用が広く行われている。しか
し、カスタードクリームは、配合として牛乳、卵の他、
小麦粉、コーンスターチなどを用いるため、冷凍解凍に
より澱粉が老化して離水が生じ、さらに卵蛋白質等が凍
結変性して組織の悪化が起こるなど、品質の劣化が顕著
であるため冷凍保存は困難なものとされていた。2. Description of the Related Art Conventionally, custard cream has been widely applied to cream puffs, waffles, etc. as a filling material that matches Japanese tastes. However, custard cream is a combination of milk, eggs,
Because wheat flour, corn starch, etc. are used, freeze-thawing causes starch to age, resulting in syneresis, and egg protein etc. freeze-denaturates, resulting in deterioration of the tissue. Was said.
【０００３】近年、冷凍食品類の多様化にともない、冷
凍解凍耐性の無かった食品についても冷凍解凍耐性を求
める声が多くなってきた。このような市場ニーズに対応
して、冷凍解凍耐性を有するカスタードクリームの開発
がこれまでにも試みられてきた。即ち、化工澱粉、冷凍
加糖卵黄を用いた耐凍結性カスタードクリームの製造方
法が、特開平６−７８６７９号公報で提案されている。
しかしながら、このカスタードクリームでは、凍結によ
る澱粉の老化を抑え、離水を減らすことができるもの
の、凍結による卵黄蛋白の変性、離水を抑えることはで
きない。したがって、冷凍解凍後の組織悪化を十分に防
止することはできず、冷凍解凍耐性の点においても満足
できるものではなかった。In recent years, with the diversification of frozen foods, there has been an increasing demand for freeze-thaw resistance of foods that had no freeze-thaw resistance. In response to such market needs, attempts have been made to develop a custard cream having freeze-thaw resistance. That is, a method for producing a freeze-resistant custard cream using a modified starch and frozen sweetened egg yolk is proposed in JP-A-6-78679.
However, with this custard cream, although aging of starch due to freezing can be suppressed and water separation can be reduced, denaturation of egg yolk protein and water separation due to freezing cannot be suppressed. Therefore, it is not possible to sufficiently prevent the deterioration of the structure after freezing and thawing, and it is not satisfactory in terms of freeze thawing resistance.
【０００４】即ち、現在に至るまで、十分な冷凍解凍耐
性を有するカスタードクリームは開発されていなかっ
た。また、冷凍解凍耐性を付与することができる油脂組
成物も開発されていなかった。That is, to date, a custard cream having sufficient freeze-thaw resistance has not been developed. Further, an oil and fat composition that can impart freeze-thaw resistance has not been developed.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、このような
現状に鑑み、冷凍解凍耐性のあるカスタードクリームを
製造できる油脂組成物を提供せんとするものである。SUMMARY OF THE INVENTION In view of the above situation, the present invention provides an oil and fat composition capable of producing a freeze-thaw resistant custard cream.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上記の課
題を解決するために鋭意研究を重ねた結果、グリセリン
脂肪酸エステル、蔗糖不飽和脂肪酸エステル、加工澱粉
及び糖類を含有し、さらに前記グリセリン脂肪酸エステ
ルとしてクエン酸モノグリセリドを含有する油脂組成物
をカスタードクリームに使用することにより、冷凍解凍
による澱粉の老化を抑え、かつ、蛋白質の変性も抑えら
れ、結果としてカスタードクリームの冷凍解凍耐性が非
常に高くなることを見いだし、本発明を完成するに至っ
た。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that glycerin fatty acid ester, sucrose unsaturated fatty acid ester , modified starch
And saccharides, and further contains the glycerin fatty acid ester
By using an oil and fat composition containing citric acid monoglyceride as a custard cream, the aging of starch due to freezing and thawing is suppressed, and protein denaturation is also suppressed, and as a result, the freeze-thawing resistance of custard cream is very high. Therefore, the present invention has been completed and the present invention has been completed.
【０００７】従って、本発明にかかる油脂組成物によれ
ば、冷凍解凍耐性のあるカスタードクリームを製造する
ことができる。即ち、本発明の第１は、食用油脂、組成
物１００重量部中、グリセリン脂肪酸エステル０．２〜
５重量部、蔗糖不飽和酸脂肪酸エステル０．１〜３重量
部、加工澱粉１〜２０重量部及び糖類５〜４０重量部を
含有し、油中水型に乳化してなり、かつ前記グリセリン
脂肪酸エステルとしてクエン酸モノグリセライドを含む
ことを特徴とするカスタードクリーム練込用油脂組成物
に関するものである。Therefore, according to the oil / fat composition of the present invention, a custard cream having freeze-thaw resistance can be produced. That is, the first of the present invention is edible oil and fat, composition
Glycerin fatty acid ester 0.2 to 100 parts by weight
5 parts by weight, sucrose unsaturated acid fatty acid ester 0.1 to 3 parts by weight
Part, processed starch 1-20 parts by weight and sugar 5-40 parts by weight
Containing, emulsified into a water-in-oil type, and said glycerin
The present invention relates to an oil and fat composition for kneading a custard cream, which comprises monoglyceride citric acid as a fatty acid ester .
【０００８】好ましい実施態様としては、グリセリン脂
肪酸エステルとしてモノグリセライドを含有することを
特徴とするカスタードクリーム練込用油脂組成物に関す
るものである。また、別の好ましい実施態様としては、
必要に応じて蛋白質を含有してなることを特徴とするカ
スタードクリーム練込用油脂組成物に関するものであ
る。A preferred embodiment relates to an oil and fat composition for kneading a custard cream, which contains monoglyceride as a glycerin fatty acid ester. Further, as another preferred embodiment,
The present invention relates to an oil / fat composition for kneading a custard cream, which comprises a protein as required.
【０００９】本発明の第２は、上記カスタードクリーム
練込用油脂組成物を含有することを特徴とするカスター
ドクリームに関するものである。A second aspect of the present invention relates to a custard cream containing the oil composition for kneading a custard cream.
【００１０】[0010]
【発明の実施の形態】以下、本発明について詳述する。
本発明にかかる油脂組成物には食用油脂が用いられる。
この食用油脂としては、例えば、食用に適する動物性、
植物性の油脂、またはそれらの硬化油、エステル交換
油、分別油等から目的に応じて適宜選択し、これを単独
で、あるいは組み合わせて使用する。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
Edible oils and fats are used in the oil and fat composition according to the present invention.
Examples of the edible fats and oils include, for example, edible animal products,
It is appropriately selected from vegetable oils and fats, hydrogenated oils thereof, transesterified oils, fractionated oils and the like according to the purpose, and these are used alone or in combination.
【００１１】本発明で用いるグリセリン脂肪酸エステル
としては、モノグリセライド、モノグリセライド有機酸
エステル、ポリグリセリン脂肪酸エステル等が挙げられ
る。前記モノグリセライドとしては、構成脂肪酸が炭素
数１６〜２２の飽和脂肪酸および／または炭素数１８〜
２２の不飽和脂肪酸、即ち、通常のモノグリセライドを
用いるのが好ましい。また、前記モノグリセライド有機
酸エステルの有機酸としては、酒石酸、コハク酸、クエ
ン酸、乳酸、ジアセチル酒石酸またはこれらの混合物を
挙げることができる。このうち、クエン酸エステルが特
に好適である。モノグリセライド有機酸エステルの脂肪
酸としては、炭素数１６〜２２の飽和脂肪酸が９０重量
％以上のものを用いるのが好ましい。さらに、前記ポリ
グリセリン脂肪酸エステルとしては、グリセリン重合度
が２〜１０のものを用いるのが好ましい。かかるグリセ
リン脂肪酸エステルの使用量は、組成物１００重量部
中、０．２〜５重量部が適当であり、使用量が０．２重
量部より少ないと目的とする効果が得られにくく、ま
た、使用量が５重量部より多いと組成物自体の安定性が
悪くなり、品質が経日的に劣化する恐れがある。Examples of the glycerin fatty acid ester used in the present invention include monoglyceride, monoglyceride organic acid ester, polyglycerin fatty acid ester and the like. As the monoglyceride, the constituent fatty acids are saturated fatty acids having 16 to 22 carbon atoms and / or 18 to 18 carbon atoms.
It is preferred to use 22 unsaturated fatty acids, i.e. normal monoglycerides. Examples of the organic acid of the monoglyceride organic acid ester include tartaric acid, succinic acid, citric acid, lactic acid, diacetyltartaric acid, or a mixture thereof. Of these, citric acid esters are particularly preferable. As the fatty acid of the monoglyceride organic acid ester, it is preferable to use a saturated fatty acid having 16 to 22 carbon atoms of 90% by weight or more. Further, as the polyglycerin fatty acid ester, those having a glycerin polymerization degree of 2 to 10 are preferably used. The amount of the glycerin fatty acid ester used is appropriately 0.2 to 5 parts by weight in 100 parts by weight of the composition, and if the amount used is less than 0.2 parts by weight, it is difficult to obtain the desired effect, and If the amount used is more than 5 parts by weight, the stability of the composition itself may be deteriorated and the quality may deteriorate with time.
【００１２】また、本発明で用いる蔗糖脂肪酸エステル
としては、構成脂肪酸がステアリン酸、パルミチン酸、
ベヘニン酸等の飽和酸、オレイン酸、エルカ酸等の不飽
和酸のいずれもが挙げられる。また、水溶性、油溶性に
かかわらずいずれの蔗糖脂肪酸エステルも用いられる。
かかる蔗糖脂肪酸エステルの使用量は、組成物１００重
量部中、０．１〜３重量部が適当であり、使用量が０．
１重量部より少ないと目的とする効果が得られにくく、
また、使用量が３重量部より多いと蔗糖脂肪酸エステル
独特の渋味がカスタードクリーム中に出て風味を損なう
恐れがある。As the sucrose fatty acid ester used in the present invention, constituent fatty acids include stearic acid, palmitic acid,
Examples thereof include saturated acids such as behenic acid and unsaturated acids such as oleic acid and erucic acid. Further, any sucrose fatty acid ester is used regardless of water solubility or oil solubility.
The amount of the sucrose fatty acid ester to be used is appropriately 0.1 to 3 parts by weight in 100 parts by weight of the composition, and the amount to be used is 0.1.
If the amount is less than 1 part by weight, it is difficult to obtain the desired effect,
Further, if the amount used is more than 3 parts by weight, the astringency peculiar to the sucrose fatty acid ester may appear in the custard cream and the flavor may be impaired.
【００１３】本発明で用いる油中水型に乳化する際の乳
化剤としては、上記グリセリン脂肪酸エステル、蔗糖脂
肪酸エステルが挙げられるが、これらの他、食品用途と
して使用できる乳化剤、例えば、ソルビタン脂肪酸エス
テル、ポリグリセリン縮合リシノレイン酸エステル、プ
ロピレングリコール脂肪酸エステル、レシチン等も同様
に使用できる。Examples of emulsifiers for emulsification into the water-in-oil type used in the present invention include the above-mentioned glycerin fatty acid ester and sucrose fatty acid ester. In addition to these, emulsifiers usable for food use, for example, sorbitan fatty acid ester, Polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, lecithin and the like can be used as well.
【００１４】本発明で用いる加工澱粉としては、アセチ
ル化処理澱粉、燐酸架橋処理およびエーテル化処理した
澱粉、デキストリン類等、種々のものが挙げられる。こ
のうち、粒子が残存している澱粉については、加熱して
も粒子が崩壊せず、糊状にならないものが好適である。
また、粒子の残存しない澱粉については、加熱、冷却に
よってもその溶液が老化しにくいものが好適である。さ
らに、原料澱粉の種類については、タピオカ、馬鈴薯、
ワキシーコーンなどのアミロペクチン含量が多いものが
好適である。かかる加工澱粉の使用量は、組成物１００
重量部中、１〜２０重量部が適当であり、使用量が１重
量部より少ないと目的とする効果が得られにくく、使用
量が２０重量部より多いと、組成物自体の安定性が悪く
なる。As the modified starch used in the present invention, various starches such as acetylated starch, phosphoric acid crosslinking and etherified starch, dextrins and the like can be mentioned. Among these, it is preferable that the starch in which the particles remain does not disintegrate even when heated and does not form a paste.
Further, it is preferable that the starch in which particles do not remain is one in which the solution is not easily aged by heating and cooling. Furthermore, regarding the types of raw starch, tapioca, potatoes,
Those having a high amylopectin content such as waxy corn are preferable. The amount of the modified starch used is 100
1 to 20 parts by weight is appropriate in the parts by weight, and if the amount used is less than 1 part by weight, the desired effect is difficult to obtain, and if the amount used is more than 20 parts by weight, the stability of the composition itself becomes poor. Become.
【００１５】本発明で用いる蛋白質としては、乳蛋白
質、小麦蛋白質、血液蛋白質、卵蛋白質およびこれら蛋
白質の分解物から選ばれた１種または２種以上の蛋白質
であり、例えば、蛋白質としては、乳清蛋白質濃縮物
（ＷＰＣ）、カゼインナトリウム、酸カゼイン、グルテ
ン、グリアジン、グルテニン、血漿蛋白質、卵黄、卵白
等が挙げられる。このうち、カゼイン、カゼインナトリ
ウム、ＷＰＣ等の乳蛋白質およびこれらの酵素処理物、
あるいは卵蛋白質として、例えば、全卵あるいは卵黄を
酵素処理したもの、卵黄を酵素処理し加糖してペースト
状にしたもの等が好適である。なお、ここで蛋白質の分
解物とは、例えば、プロテアーゼ等の酵素や酸により蛋
白質を加水分解したものをいう。かかる蛋白質の使用量
は、組成物１００重量部中、０．１〜３重量部が適当で
あり、使用量が０．１重量部より少ないと目的とする効
果が得られにくく、また、使用量が３重量部より多い
と、カスタードクリームに蛋白質由来の風味が強く出て
カスタードクリーム自体の風味に悪影響を及ぼす恐れが
ある。The protein used in the present invention is one or more proteins selected from milk protein, wheat protein, blood protein, egg protein and degradation products of these proteins. For example, the protein is milk. Examples include clear protein concentrate (WPC), sodium caseinate, acid casein, gluten, gliadin, glutenin, plasma protein, egg yolk and egg white. Of these, milk proteins such as casein, sodium caseinate, and WPC, and enzyme-treated products thereof,
Alternatively, as the egg protein, for example, whole egg or egg yolk treated with an enzyme, egg yolk treated with an enzyme to add sugar to form a paste, and the like are preferable. The term "protein degradation product" as used herein refers to a protein hydrolyzed by an enzyme such as protease or an acid. The amount of the protein used is appropriately 0.1 to 3 parts by weight in 100 parts by weight of the composition, and if the amount used is less than 0.1 parts by weight, the desired effect cannot be obtained easily. If the amount is more than 3 parts by weight, the custard cream has a strong protein-derived flavor, which may adversely affect the flavor of the custard cream itself.
【００１６】更に、本発明で用いる糖類としては、異性
化液糖、水飴、蜂蜜、ソルビトール、マルチトール、オ
リゴ糖、分岐オリゴ糖、還元水飴、還元澱粉糖化物等、
液状のもの、あるいは粉末状のもののいずれも使用でき
る。このうち、デキストリン分の多い水飴や、保水能力
の高いソルビトール、オリゴ糖などが好適である。かか
る糖類の使用量は組成物１００重量部中、５〜４０重量
部が適当である。使用量が５重量部より少ないと油中水
型に乳化した場合、水相部の加工澱粉の加熱変性を抑え
る効果が発揮されにくく、さらに、カスタードクリーム
に対して目的とする効果が得られにくい。また、使用量
が４０重量部より多いと、油中水型に乳化した場合、組
成物自体の乳化安定性に悪影響を及ぼす恐れがある。Further, the saccharides used in the present invention include isomerized liquid sugar, starch syrup, honey, sorbitol, maltitol, oligosaccharides, branched oligosaccharides, reduced starch syrup, reduced starch saccharified products, and the like.
Either liquid or powder can be used. Among these, starch syrup having a high content of dextrin, sorbitol, oligosaccharide having a high water-retaining ability and the like are preferable. The amount of the saccharide used is appropriately 5 to 40 parts by weight based on 100 parts by weight of the composition. When the amount used is less than 5 parts by weight, when emulsified into a water-in-oil type, the effect of suppressing the heat denaturation of the processed starch in the water phase portion is difficult to be exerted, and further, the intended effect to the custard cream is difficult to obtain. . If the amount used is more than 40 parts by weight, the emulsion stability of the composition itself may be adversely affected when emulsified into a water-in-oil type.
【００１７】なお、本発明にかかる油脂組成物中には、
上記の各種配合物の他、油中水型乳化を安定化させる目
的でキサンタンガム、グアーガム、タマリンドガム等の
増粘剤類、セルロースおよびその誘導体、ポリデキスト
ロース、小麦ふすま、大豆繊維、さつまいも繊維、りん
ご繊維、難消化性デキストリン等の食物繊維、プロピレ
ングリコール、エタノール等のアルコール類を使用して
も差し支えない。また、乳化安定性を更に高めるために
クエン酸ナトリウム、リン酸カルシウム、酒石酸水素カ
リウム等の有機酸塩類を使用することも可能である。さ
らに、香料、着色料も好みに応じて適宜使用できる。In the oil and fat composition according to the present invention,
In addition to the above various formulations, thickeners such as xanthan gum, guar gum, and tamarind gum for the purpose of stabilizing water-in-oil emulsion, cellulose and its derivatives, polydextrose, wheat bran, soybean fiber, sweet potato fiber, apple. Fiber, dietary fiber such as indigestible dextrin, and alcohols such as propylene glycol and ethanol may be used. Further, it is also possible to use organic acid salts such as sodium citrate, calcium phosphate, potassium hydrogen tartrate and the like in order to further improve the emulsion stability. Furthermore, fragrances and colorants can be used as desired.
【００１８】そして、本発明にかかる油脂組成物は、例
えば以下のようにして製造することができる。まず、食
用油脂にグリセリン脂肪酸エステル、蔗糖脂肪酸エステ
ルを加熱溶解し、次に加工澱粉を加える。この混合液を
冷却、捏和処理して油脂組成物を得る。また、例えば、
以下のようにして製造することもできる。まず、水、ソ
ルビトール、液糖等の糖類に加工澱粉、蛋白質等を加
え、必要に応じて水溶性のグリセリン脂肪酸エステル、
水溶性の蔗糖脂肪酸エステル等の乳化剤、クエン酸ナト
リウム等の有機酸塩等を加え、攪拌しながら加温し、こ
れを水相部とする。一方、食用油脂、油溶性のグリセリ
ン脂肪酸エステル、油溶性の蔗糖脂肪酸エステルあるい
は更に必要に応じて着色料、香料を加えて混合し、加
温、溶解させ、これを油相部とする。上記水相部を攪拌
しながら、これに油相部をゆっくり加えて油中水型に乳
化し、この乳化液を冷却、捏和処理して油脂組成物を得
る。The oil and fat composition according to the present invention can be produced, for example, as follows. First, glycerin fatty acid ester and sucrose fatty acid ester are heated and dissolved in edible oil and fat, and then modified starch is added. The mixed solution is cooled and kneaded to obtain an oil / fat composition. Also, for example,
It can also be manufactured as follows. First, processed starch, protein, etc. are added to sugars such as water, sorbitol, and liquid sugar, and if necessary, water-soluble glycerin fatty acid ester,
An emulsifier such as a water-soluble sucrose fatty acid ester and an organic acid salt such as sodium citrate are added, and the mixture is heated with stirring to form an aqueous phase portion. On the other hand, an edible oil and fat, an oil-soluble glycerin fatty acid ester, an oil-soluble sucrose fatty acid ester or, if necessary, a colorant and a fragrance are added and mixed, and heated and dissolved to form an oil phase part. While stirring the aqueous phase portion, the oil phase portion was slowly added thereto to emulsify it into a water-in-oil type, and the emulsion was cooled and kneaded to obtain an oil / fat composition.
【００１９】また、本発明のカスタードクリームは上記
油脂組成物を用いて常法により製造することができる。The custard cream of the present invention can be produced by a conventional method using the above-mentioned oil and fat composition.
【００２０】[0020]
【実施例】以下に実施例、比較例ならびにそれらを用い
た試験例を示し、本発明をより具体的に説明するが、本
発明はこれらの実施例、試験例に何ら限定されるもので
はない。
（実施例１〜実施例８、比較例１、２）表１に示す配合
により、前述の製造法にしたがって、油脂組成物を作成
した。EXAMPLES The present invention will be described in more detail below by showing Examples, Comparative Examples and test examples using them, but the present invention is not limited to these Examples and Test Examples. . (Examples 1 to 8 and Comparative Examples 1 and 2) With the formulations shown in Table 1, oil and fat compositions were prepared according to the above-mentioned manufacturing method.
【００２１】[0021]
【表１】 [Table 1]
【００２２】（試験例１〜試験例１１）以上のようにし
て得られた実施例１〜実施例８および比較例１、２の油
脂組成物を用いて、表２の配合および以下に示した製法
にてカスタードクリームを製造し、チラー水中で室温以
下まで冷却した後、−２０℃の冷凍庫で所定の期間冷凍
し、評価する２日前から１０℃の冷蔵庫で解凍し、評価
した。＜カスタードクリームの製法＞
ボールに上白糖と小麦粉、コーンスターチを加え、混
合する。(Test Examples 1 to 11) Using the oil and fat compositions of Examples 1 to 8 and Comparative Examples 1 and 2 obtained as described above, the formulations of Table 2 and the following are shown. A custard cream was produced by the production method, cooled to room temperature or lower in chiller water, frozen in a freezer at -20 ° C for a predetermined period, and thawed in a refrigerator at 10 ° C for 2 days before evaluation, and evaluated. <Production method of custard cream> Add white sugar, flour and cornstarch to a bowl and mix.
【００２３】
全卵あるいは加糖卵黄を加えて十分混合する。
牛乳を攪拌しつつ分注し、混合する。
油脂組成物を加える。
加熱しながら手早く攪拌しつつ、組織が滑らかになる
まで炊き上げる。
評価結果を表２に示した。Add whole egg or sweetened egg yolk and mix well. Dispense milk while stirring and mix. Add the fat composition. While stirring quickly while heating, cook until the tissue becomes smooth. The evaluation results are shown in Table 2.
【００２４】[0024]
【表２】 [Table 2]
【００２５】表２の結果からも明らかなように、本発明
の油脂組成物をカスタードクリームの製造に使用するこ
とにより、長期間の冷凍保存後に解凍しても組織状態が
滑らかで離水現象も抑えられ、安定した品質のカスター
ドクリームが得られる。As is clear from the results shown in Table 2, by using the oil / fat composition of the present invention for the production of custard cream, the tissue state is smooth and the water separation phenomenon is suppressed even when it is thawed after long-term frozen storage. And stable quality custard cream is obtained.
【００２６】[0026]
【発明の効果】本発明の油脂組成物をカスタードクリー
ムの製造に使用することにより、長期間の冷凍保存後に
解凍しても組織状態が滑らかで離水現象も抑えられ、冷
凍解凍耐性のあるカスタードクリームが得られる。EFFECTS OF THE INVENTION By using the oil and fat composition of the present invention for the production of custard cream, even if it is thawed after long-term frozen storage, the tissue state is smooth and the water separation phenomenon is suppressed, and the custard cream has freeze-thaw resistance. Is obtained.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平６−78679（ＪＰ，Ａ) 特開 平８−332025（ＪＰ，Ａ) 特開 平７−79755（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/19 A23G 3/00 A23D 7/00 A23L 1/00 - 1/035 ─────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-6-78679 (JP, A) JP-A-8-332025 (JP, A) JP-A-7-79755 (JP, A) (58) Field (Int.Cl. 7 , DB name) A23L 1/19 A23G 3/00 A23D 7/00 A23L 1/00-1/035
Claims (7)
セリン脂肪酸エステル０．２〜５重量部、蔗糖不飽和酸
脂肪酸エステル０．１〜３重量部、加工澱粉１〜２０重
量部及び糖類５〜４０重量部を含有し、油中水型に乳化
してなり、かつ前記グリセリン脂肪酸エステルとしてク
エン酸モノグリセライドを含むことを特徴とするカスタ
ードクリーム練込用油脂組成物。1. Edible oil and fat, 0.2 to 5 parts by weight of glycerin fatty acid ester, 0.1 to 3 parts by weight of sucrose unsaturated acid fatty acid ester , and 1 to 20 parts of processed starch per 100 parts by weight of the composition.
Containing 5 parts by weight and 5-40 parts by weight of sugar , emulsified into water-in-oil type
And as the glycerin fatty acid ester
An oil and fat composition for kneading a custard cream , comprising enoic acid monoglyceride .
グリセライドを含有することを特徴とする請求項１記載
の油脂組成物。2. A monoglycerin fatty acid ester
The oil and fat composition according to claim 1, which contains glyceride .
架橋処理およびエーテル化処理した澱粉、並びにデキス
トリン類から選ばれた１種または２種以上である請求項
１または２に記載の油脂組成物。3. The modified starch is acetylated starch or phosphoric acid.
Cross-linked and etherified starch, and dex
The oil or fat composition according to claim 1 or 2, which is one or more selected from trins .
有することを特徴とする請求項１記載のカスタードクリ
ーム練込用油脂組成物。4. Further comprising one or more proteins.
The oil and fat composition for kneading a custard cream according to claim 1, which comprises.
を特徴とする請求項４記載の油脂組成物。5. Containing 0.1 to 3 parts by weight of protein.
The oil / fat composition according to claim 4, characterized in that
ら蛋白質の分解物から選ばれた１種または２種以上であ
る請求項４または５記載の油脂組成物。6. The protein is milk protein, egg protein and the same.
One or more selected from protein degradation products
The oil or fat composition according to claim 4 or 5 .
成物を含有することを特徴とするカスタードクリーム。 7. The oil / fat assembly according to any one of claims 1 to 6.
A custard cream containing a product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12922797A JP3460508B2 (en) | 1997-05-20 | 1997-05-20 | Oil composition for kneading custard cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12922797A JP3460508B2 (en) | 1997-05-20 | 1997-05-20 | Oil composition for kneading custard cream |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10313806A JPH10313806A (en) | 1998-12-02 |
| JP3460508B2 true JP3460508B2 (en) | 2003-10-27 |
Family
ID=15004311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12922797A Expired - Lifetime JP3460508B2 (en) | 1997-05-20 | 1997-05-20 | Oil composition for kneading custard cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3460508B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3606724B2 (en) * | 1997-10-21 | 2005-01-05 | 三菱化学フーズ株式会社 | Milk protein-containing powder |
| JP3632514B2 (en) * | 1999-07-30 | 2005-03-23 | 不二製油株式会社 | Oil-in-water emulsion |
| JP5225530B2 (en) * | 2001-09-25 | 2013-07-03 | 雪印メグミルク株式会社 | Frozen whipped cream |
| JP2006050923A (en) * | 2004-08-10 | 2006-02-23 | Nikken Kasei Kk | Cream |
| JP4946777B2 (en) * | 2007-10-16 | 2012-06-06 | 株式会社カネカ | Method for producing custard cream |
| WO2010073683A1 (en) * | 2008-12-26 | 2010-07-01 | 不二製油株式会社 | Cream cheese-like food |
| JP6282854B2 (en) * | 2013-11-29 | 2018-02-21 | 株式会社Adeka | Plastic water-in-oil emulsified oil and fat composition |
| KR101964052B1 (en) * | 2017-06-20 | 2019-07-31 | 주식회사 삼양사 | Premix composition for custard cream custard cream prepared from the same and method for preparing custard cream |
-
1997
- 1997-05-20 JP JP12922797A patent/JP3460508B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10313806A (en) | 1998-12-02 |
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