JPH03168056A - Raw cream-like composition and food containing the same - Google Patents
Raw cream-like composition and food containing the sameInfo
- Publication number
- JPH03168056A JPH03168056A JP1307252A JP30725289A JPH03168056A JP H03168056 A JPH03168056 A JP H03168056A JP 1307252 A JP1307252 A JP 1307252A JP 30725289 A JP30725289 A JP 30725289A JP H03168056 A JPH03168056 A JP H03168056A
- Authority
- JP
- Japan
- Prior art keywords
- cream
- composition
- fresh cream
- water
- dispersible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims description 14
- 239000006071 cream Substances 0.000 claims abstract description 60
- 238000005187 foaming Methods 0.000 claims description 27
- 239000000835 fiber Substances 0.000 claims description 18
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 abstract description 7
- 239000003921 oil Substances 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 abstract description 5
- 239000003995 emulsifying agent Substances 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 239000003381 stabilizer Substances 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 3
- 239000008158 vegetable oil Substances 0.000 abstract description 3
- 239000003925 fat Substances 0.000 abstract 4
- 235000019197 fats Nutrition 0.000 abstract 3
- 238000013329 compounding Methods 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 18
- 230000014759 maintenance of location Effects 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 9
- 230000000704 physical effect Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 229920002752 Konjac Polymers 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241001312219 Amorphophallus konjac Species 0.000 description 4
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 101710151715 Protein 7 Proteins 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、最適起泡状態を維持する時間が長く、起泡物
のキメが細かい低カロリーな生クリーム様組成物及びこ
れを含有する食品に関する。Detailed Description of the Invention [Industrial Field of Application] The present invention provides a low-calorie fresh cream-like composition that maintains an optimal foaming state for a long time and has a fine foamed texture, and foods containing the same. Regarding.
生クリームはホイップ用材料として風味的に最も優れた
物であるが、高価であり、カロリーも高く、品質が一定
でなく、また、起泡させた場合の最適起泡状態を維持す
る時間は平均１〜２秒と極めて短いため物性面で扱いが
難しい。最適起泡状態を越えてさらにホイップを継続す
ると、起泡物のキメが粗くなったり、乳化破壊を起こし
保型性が低下してくるなどして商品価値を損なってしま
う。また、起泡物の組織は比較的脆弱で、これを用いて
行ったデコレーションは短時間のうちに変形する、いわ
ゆる「ダレる」と呼ぶ現象が発生することが多い。Fresh cream is the most excellent ingredient for whipping in terms of flavor, but it is expensive, high in calories, and its quality is inconsistent, and the time it takes to maintain the optimal whipped state when whipped is average. Since it is extremely short at 1 to 2 seconds, it is difficult to handle in terms of physical properties. If whipping is continued beyond the optimal foaming state, the texture of the foamed product will become rough, the emulsification will break, and shape retention will decline, resulting in loss of product value. Furthermore, the structure of the foam is relatively weak, and decorations made using it often deform within a short period of time, a phenomenon called "sag".
２
また、これらの欠点を補うべく開発され、広く利用され
ている安価で比較的カロリーの低い起泡性油脂組成物（
以下、合成クリームと呼ぶ）も、改善されたとはいえそ
の程度はまだ充分でなく、また風味の点では生クリーム
には及ばない。2 In addition, foaming oil and fat compositions that are inexpensive and relatively low in calories have been developed and widely used to compensate for these drawbacks (
Although synthetic cream (hereinafter referred to as synthetic cream) has also been improved, the degree of improvement is still not sufficient, and it is not as good as fresh cream in terms of flavor.
また、蛋白性水分散性マクロコロイドについては、その
物性・形状から生クリーム代替物としての利用適性があ
ると示唆されたが、実際にはオーバーラン（どの程度、
空気を抱き込めるかという指標）は非常に良好であるが
保型性に劣るという欠点があった。In addition, it has been suggested that proteinaceous water-dispersible macrocolloids are suitable for use as a substitute for fresh cream due to their physical properties and shape, but in reality, overrun (to what extent,
Although the index (indicator of whether air can be trapped) was very good, it had the disadvantage of poor shape retention.
また、植物繊維由来ゲルは、生クリームに添加すると非
常に良好な保型性を与えるが、一方、オーバーランを極
端に悪くするという問題点を有していた。In addition, although vegetable fiber-derived gels provide very good shape retention when added to fresh cream, they have the problem of extremely poor overrun.
本発明は、従来の生クリーム及び／または合成クリーム
の物性面及び高カロリーであるという欠点を克服し、起
泡時の保型性に優れ、オーバーランが良好であり風味も
生クリームに劣らず、か−３ー
つ低カロリーな生クリーム様組戒物を簡単な操作で得る
方法を提供するために為されたものである。The present invention overcomes the physical properties and high calorie disadvantages of conventional fresh cream and/or synthetic cream, has excellent shape retention during foaming, has good overrun, and has a flavor comparable to fresh cream. This invention has been made in order to provide a method for obtaining low-calorie fresh cream-like confections with simple operations.
本発明者らは上記問題点を解決すべく鋭意研究を重ねた
結果、蛋白性水分散性マクロコロイドに、生クリーム及
び／または合成クリームとある一定の比率で混合すれば
、最適起泡状態を維持する時間を延長し、起泡物のキメ
が粗くならない、かつカロリーを低減させた、オーバー
ランの良好な、保型性のよい生クリーム様組成物を得ら
れることを見出し、さらには、植物繊維由来ゲルを適量
添加することにより、一層の低カロリー化を図り得るこ
とを見出し、この知見に基づいて本発明を為すに至った
。The inventors of the present invention have conducted extensive research to solve the above problems, and have found that by mixing proteinaceous water-dispersible macrocolloid with fresh cream and/or synthetic cream at a certain ratio, an optimal foaming state can be achieved. We have discovered that it is possible to obtain a fresh cream-like composition with good overrun and good shape retention, which does not make the texture of the foam rough, reduces calories, and extends the retention time, and furthermore, We have discovered that adding an appropriate amount of fiber-derived gel can further reduce calories, and based on this knowledge, we have accomplished the present invention.
すなわち本発明は、蛋白性水分散性マクロコロイド１〜
５０重量％に対し、生クリーム及び／または合成クリー
ム９９〜５０重量％を配合して成る、生クリーム様組成
物及びこれを含有する食品、並びに蛋白性水分散性マク
ロコロイド対生クリーム及び／または合成クリームが４
０〜６５対６０〜３５から４
成る配合物に対し、植物繊維由来ゲル１０〜ｌ７％を配
合して成る、生クリーム風組成物及びこれを含有する食
品である。That is, the present invention provides proteinaceous water-dispersible macrocolloids 1-
Fresh cream-like compositions and foods containing the same, and proteinaceous water-dispersible macrocolloids versus fresh cream and/or synthetics, which are made by blending 99 to 50% by weight of fresh cream and/or synthetic cream to 50% by weight. 4 creams
A fresh cream-like composition and a food containing the same are prepared by blending 10 to 17% of a vegetable fiber-derived gel to a composition of 0 to 65 to 60 to 35.
本発明に用いられる生クリームは、市販されている生ク
リーム、すなわち生乳，牛乳または特別牛乳から乳脂肪
分（１８％以上）以外の成分を除去したものをそのまま
用いることが出来る。The fresh cream used in the present invention can be commercially available fresh cream, that is, raw milk, milk, or special milk from which components other than milk fat (18% or more) have been removed.
本発明に用いられる起泡性油脂組成物すなわち合成クリ
ームは、クリームに安定剤，乳化剤を加えたり乳脂肪の
一部を植物油脂で置換したコンパウンドクリーム及び／
またはクリームに安定剤，乳化剤を加えたり乳脂肪を植
物油脂で置換した植物性クリーム（両者とも通常油分２
８〜６０％を含む）をそのまま用いることが出来る。The foaming oil and fat composition used in the present invention, that is, the synthetic cream, is a compound cream and/or cream in which a stabilizer and an emulsifier are added to the cream, or a part of the milk fat is replaced with vegetable oil.
Or a vegetable cream made by adding stabilizers or emulsifiers to the cream or replacing milk fat with vegetable oil (both usually have an oil content of 2
8 to 60%) can be used as is.
本発明に用いられる蛋白性水分散性マクロコロイドは、
特開昭６３−２４８５７に記載されている酪農ホエー蛋
白より成る、乾燥時の平均粒径分布が約０．１〜２．０
ミクロンの範囲にあり、径が３ミクロンを越える粒子の
数が全体の約２％以下である、凝集のない、変性した、
エマルジョン様の官能的特５一
性を有するもの及び／または同様な物性を持つ、卵白を
原料とするものを言う。The proteinaceous water-dispersible macrocolloid used in the present invention is
Comprising dairy whey protein described in JP-A No. 63-24857, the average particle size distribution when dried is approximately 0.1 to 2.0.
Non-agglomerated, modified, particles in the micron range, with no more than about 2% of the particles exceeding 3 microns in diameter.
Refers to products made from egg white that have emulsion-like sensory characteristics and/or similar physical properties.
本発明に用いられる植物繊維由来ゲルは植物ｔａ維、例
えばコンニャクを酸加水分解したものやセルロースゲル
等を微細化してクリーム状にしたものを言う。The plant fiber-derived gel used in the present invention refers to plant fibers such as acid-hydrolyzed konjac, cellulose gel, etc., which are finely divided into a cream-like form.
尚、本発明の生クリーム様組成物に、蛋白性水分散性マ
クロコロイド，生クリーム及び／または合成クリーム，
植物繊維由来ゲル以外の成分、例えば甘味料，着色料，
顔料，フレーバー，香辛料等を適量加えることは何等差
し支えない。The fresh cream-like composition of the present invention may contain a proteinaceous water-dispersible macrocolloid, fresh cream and/or synthetic cream,
Ingredients other than plant fiber-derived gels, such as sweeteners, colorants,
There is no problem with adding appropriate amounts of pigments, flavors, spices, etc.
まず、蛋白性水分散性マクロコロイドと生クリーム及び
／または合成クリームとの２種配合系について述べる。First, a two-component system containing a proteinaceous water-dispersible macrocolloid and fresh cream and/or synthetic cream will be described.
両者の配合比率は蛋白性水分散性マクロコロイド１〜５
０に対し生クリーム及び／または合成クリーム９９〜５
０が良好であり、最適起泡状態を維持する時間は１０秒
〜３０秒に延長され、最適起泡状態を越えてもキメが粗
くなることはなかった。また、オーバーランの極端な低
下はみられなかった。造ー６−
花性・保型牲については蛋白性水分散性マクロコロイド
を５０％を越えて配合すると満足されなかった。The blending ratio of both is 1 to 5 proteinaceous water-dispersible macrocolloids.
0 to fresh cream and/or synthetic cream 99-5
0 was good, the time to maintain the optimum foaming state was extended to 10 seconds to 30 seconds, and the texture did not become rough even after the optimum foaming state was exceeded. Further, no extreme decrease in overrun was observed. Construction-6- Flower quality and shape retention were not satisfied when more than 50% of the proteinaceous water-dispersible macrocolloid was blended.
しかるに蛋白性水分散性マクロコロイドを生クリーム及
び／または合成クリームに５０％を上限として配合する
ことにより以下の物性が改善された、すなわち最適起泡
状態を維持する時間が延長され、最適起泡状態を越えて
もキメが粗くならない、オーバーランの極端な低下のな
い、造花性・保型性の良好な、低カロリーな生クリーム
様組成物を得ることが出来た。However, by incorporating a proteinaceous water-dispersible macrocolloid into fresh cream and/or synthetic cream at an upper limit of 50%, the following physical properties were improved, namely, the time to maintain the optimal foaming state was extended, and the optimal foaming state was improved. It was possible to obtain a low-calorie fresh cream-like composition that does not become rough in texture even when the temperature is exceeded, does not cause an extreme decrease in overrun, has good artificial flower properties and shape retention properties, and is low in calories.
次に、蛋白性水分散性マクロコロイドと、生クリーム及
び／または合成クリームとの混合物に、植′ｌ＃繊維由
来ゲルを添加した３種配合系について述べる。Next, a three-component system will be described in which a vegetable gel derived from fibers is added to a mixture of a proteinaceous water-dispersible macrocolloid and fresh cream and/or synthetic cream.
蛋白性水分散性マクロコロイドとクリームの比を４０〜
６５対６０〜３５とし、植物繊維由来ゲルを１０〜３０
％添加したところ、最適起泡状態を維持する時間は１５
〜６０秒に延長され、最適起泡状態を越えてもキメが粗
くなることはなかった。また、蛋白−７−
性水分散性マクロコロイドと植＊ｍ維由来ゲルとの併用
によりカロリーが３９〜５６％低減された。また、植物
繊維由来ゲルの添加量が１５％を越えるとオーバーラン
は５０％以下になってしまい好ましくない。造花性は植
物繊維由来ゲルの添加量が１０％より少いとやや劣るが
、１５％を越えると粘りが出てホイップクリームらしい
軽やかさに欠けることが観察された。The ratio of proteinaceous water-dispersible macrocolloid to cream is 40~
65 to 60 to 35, and plant fiber-derived gel to 10 to 30
%, the time to maintain the optimal foaming state was 15%.
The foaming time was extended to ~60 seconds, and the texture did not become rough even after the optimum foaming state was exceeded. Furthermore, the combined use of protein-7-based water-dispersible macrocolloid and plant fiber-derived gel reduced calories by 39-56%. Furthermore, if the amount of the vegetable fiber-derived gel added exceeds 15%, the overrun will be less than 50%, which is not preferable. It was observed that the artificial flower properties were slightly inferior when the amount of vegetable fiber-derived gel added was less than 10%, but when it exceeded 15%, it became sticky and lacked the lightness typical of whipped cream.
しかるに植物繊維由来ゲル１０〜１７％添加時、蛋白性
水分散性マクロコロイドを生クリーム及び／または合成
クリームに６５％を上限として配合することにより、物
性の改善された、低カロリーなＩ
生クリーム風組成物を得られることが出来た。However, when adding 10 to 17% of a vegetable fiber-derived gel, by blending a protein water-dispersible macrocolloid into fresh cream and/or synthetic cream with an upper limit of 65%, a low-calorie fresh cream with improved physical properties can be obtained. It was possible to obtain a wind composition.
尚、植物繊維の配合量は１０〜１７％で良いが、好まし
くは１０〜１５％が良い。Incidentally, the amount of vegetable fiber blended may be 10 to 17%, preferably 10 to 15%.
以下、実施例にて詳しく説明する。This will be explained in detail in Examples below.
一８−
〔実施例１〜２〕
蛋白性水分散性マクロコロイドと生クリームとを表−１
の組成で調整した。評価結果を併せて示す。18- [Examples 1 to 2] Table 1 shows proteinaceous water-dispersible macrocolloid and fresh cream.
The composition was adjusted. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム様組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
−９ー
−ｌ〇一
〔実施例３〜４〕
蛋白性水分散性マクロコロイドとコンパウンドクリーム
とを表−２の組成で調整した。評価結果を併せて示す。-9-l〇1 [Examples 3 to 4] A water-dispersible proteinaceous macrocolloid and a compound cream were prepared with the compositions shown in Table 2. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム様組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
ｌ１
−１２
〔実施例５〜６〕
蛋白性水分散性マクロコロイドと植物性クリームとを表
−３の組成で調整した。評価結果を併せて示す。l1-12 [Examples 5 to 6] A proteinaceous water-dispersible macrocolloid and a vegetable cream were prepared with the compositions shown in Table 3. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム様組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
−ｌ３ー
ｌ４
〔実施例７〕
蛋白性水分散性マクロコロイドと生クリームとを５０対
５０の組成で配合した生クリーム様組成物を、その他６
成分と併せて調整し、低カロリーな生クリーム様組成物
含有食品，すなわちババロア／ブレーンタイプを得た。-l3-l4 [Example 7] A fresh cream-like composition in which a proteinaceous water-dispersible macrocolloid and fresh cream were mixed in a 50:50 ratio was mixed with other 6
By adjusting the ingredients together, a low-calorie fresh cream-like composition-containing food, ie, Bavarois/Brain type, was obtained.
１５
〔実施例８〕
蛋白性水分散性マクロコロイドとコンパウンドクリーム
とを５０対５０の組成で配合した生クリーム様組成物を
、その他６成分と併せて調整し、低カロリーな生クリー
ム様組成物含有食品，すなわちババロア／プレーンタイ
プを得た。15 [Example 8] A fresh cream-like composition containing a 50:50 ratio of proteinaceous water-dispersible macrocolloid and compound cream was prepared in combination with 6 other ingredients to create a low-calorie fresh cream-like composition. A containing food product, ie, Bavarois/plain type, was obtained.
ｌ６
〔実施例９〕
蛋白性水分散性マクロコロイドと植物性クリームとを５
０対５０の組成で配合した生クリーム様組成物を、その
他６成分と併せて調整し、低カロリーな生クリーム様組
成物含有食品，すなわちババロア／プレーンタイプを得
た。l6 [Example 9] Proteinaceous water-dispersible macrocolloid and vegetable cream
A fresh cream-like composition blended at a ratio of 0:50 was prepared together with six other ingredients to obtain a low-calorie fresh cream-like composition-containing food, ie, Bavarois/plain type.
〔実施例１０〜１３〕
蛋白性水分散性マクロコロイドと生クリームとの混合物
と、植物繊維由来ゲルとを表−４・１．２の組成で調整
した。評価結果を併せて示す。[Examples 10 to 13] A mixture of a proteinaceous water-dispersible macrocolloid and fresh cream and a vegetable fiber-derived gel were prepared with the compositions shown in Table 4 and 1.2. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム風組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
〔実施例１４〜１５〕
蛋白性水分散性マクロコロイドとコンバウンドクリーム
との混合物と、植物繊維由来ゲルとを表−５の組成で調
整した。評価結果を併せて示す。[Examples 14 to 15] A mixture of a proteinaceous water-dispersible macrocolloid and a combined cream and a vegetable fiber-derived gel were prepared with the compositions shown in Table 5. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム風組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
〔実施例１６〜１８〕
蛋白性水分散性マクロコロイドと植物性クリームとの混
合物と、植物繊維由来ゲルとを表−６の組成で調整した
。評価結果を併せて示す。[Examples 16 to 18] A mixture of a proteinaceous water-dispersible macrocolloid and a vegetable cream and a vegetable fiber-derived gel were prepared with the compositions shown in Table 6. The evaluation results are also shown.
すなわち、最適起泡状態を維持する時間が延長され、最
適起泡状態を越えてもキメが粗くならない、オーバーラ
ンの極端な低下のない、造花性・保型性の良好な、低カ
ロリーな生クリーム風組成物を得ることが出来た。In other words, the time to maintain the optimal foaming state is extended, the texture does not become coarse even when the optimal foaming state is exceeded, there is no extreme drop in overrun, the flower has good artificial flower properties and shape retention, and it is low in calories. A cream-like composition could be obtained.
〔実施例１９〕
蛋白性水分散性マクロコロイド対生クリームが５０対５
０から成る配合物に対しコンニャクゲル１５％を配合し
て成る生クリーム風組成物を、その他６成分と併せて調
整し、低カロリーな生クリーム様組成物含有食品，すな
わちババロア／プレーンタイプを得た。[Example 19] Protein water-dispersible macrocolloid to fresh cream 50:5
A fresh cream-like composition made by blending 15% of konjac gel into a composition consisting of 0 and 6 other ingredients was prepared to obtain a low-calorie fresh cream-like composition-containing food, that is, Bavarois/plain type. Ta.
２５ー
〔実施例２０〕
蛋白性水分散性マクロコロイド対コンパウンドクリーム
が５０対５０から成る配合物に対しコンニャクゲル１５
％を配合して成る生クリーム風組成物を、その他６成分
と併せて調整し、低カロリーな生クリーム様組成物含有
食品，すなわちババロア／プレーンタイプを得た。25 - [Example 20] Konjac gel 15 for a 50:50 formulation of proteinaceous water-dispersible macrocolloid and compound cream.
A fresh cream-like composition consisting of 50% of the above ingredients was prepared in combination with 6 other ingredients to obtain a low-calorie fresh cream-like composition-containing food, ie, Bavarois/plain type.
ー２６一
〔実施例２１〕
蛋白性水分散性マクロコロイド対植物性クリームが５０
対５０から成る配合物に対しコンニャクゲル１５％を配
合して成る生クリーム風組成物を、その他６成分と併せ
て調整し、低カロリーな生クリーム様組成物含有食品，
すなわちババロア／ブレーンタイプを得た。-261 [Example 21] Proteinaceous water-dispersible macrocolloid versus vegetable cream 50
A fresh cream-like composition made by blending 15% of konnyaku gel into a mixture of 50% konjac gel and 6 other ingredients is prepared, resulting in a low-calorie fresh cream-like composition-containing food.
In other words, a Bavarois/Brain type was obtained.
本発明により、従来の生クリーム及び／または合成クリ
ームの物性面及び高カロリーであるという欠点を克服し
、気泡時の保型性に優れ、オーバーランが良好であり風
味も生クリームに劣らず、かつ低カロリーな生クリーム
様組成物及びこれを含有する食品並びに生クリーム風組
成物及びこれを含有する食品を提供出来、ダイエット指
向者や健康指向者の食生活に貢献ずることが出来る。The present invention overcomes the physical properties and high calorie disadvantages of conventional fresh cream and/or synthetic cream, has excellent shape retention when foaming, has good overrun, and has a flavor comparable to fresh cream. Moreover, it is possible to provide a low-calorie fresh cream-like composition and a food containing the same, and a fresh cream-like composition and a food containing the same, thereby contributing to the eating habits of diet-oriented people and health-oriented people.
Claims (1)
し、生クリーム及び／または起泡性油脂組成物９９〜５
０重量％を配合して成る、生クリーム様組成物。 ２）請求項１）記載の蛋白性水分散性マクロコロイド１
〜５０重量％に対し生クリーム及び／または起泡性油脂
組成物９９〜５０重量％を配合して成る生クリーム様組
成物を含有する食品。 ３）蛋白性水分散性マクロコロイド対生クリーム及び／
または起泡性油脂組成物が４０〜６５対６０〜３５から
成る配合物に対し、植物繊維由来ゲル１０〜１７％を配
合して成る、生クリーム風組成物。 ４）請求項３）記載の蛋白性水分散性マクロコロイド対
生クリーム及び／または起泡性油脂組成物が４０〜６５
対６０〜３５から成る配合物に対し植物繊維由来ゲル１
０〜１７％を配合して成る生クリーム風組成物を含有す
る食品。[Claims] 1) 1 to 50% by weight of proteinaceous water-dispersible macrocolloid to 99 to 5% by weight of fresh cream and/or foamable oil and fat composition.
A fresh cream-like composition containing 0% by weight. 2) Proteinaceous water-dispersible macrocolloid 1 according to claim 1)
A food product containing a fresh cream-like composition comprising 99 to 50% by weight of fresh cream and/or a foaming oil/fat composition to 50% by weight. 3) Proteinaceous water-dispersible macrocolloid versus fresh cream and/or
Alternatively, a fresh cream-like composition is prepared by blending 10 to 17% of a vegetable fiber-derived gel to a composition of 40 to 65 to 60 to 35 foamable oil and fat compositions. 4) The proteinaceous water-dispersible macrocolloid according to claim 3) has a ratio of 40 to 65
Plant fiber-derived gel 1 for formulations consisting of 60-35
A food containing a fresh cream-like composition containing 0 to 17%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1307252A JPH03168056A (en) | 1989-11-27 | 1989-11-27 | Raw cream-like composition and food containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1307252A JPH03168056A (en) | 1989-11-27 | 1989-11-27 | Raw cream-like composition and food containing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03168056A true JPH03168056A (en) | 1991-07-19 |
Family
ID=17966868
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1307252A Pending JPH03168056A (en) | 1989-11-27 | 1989-11-27 | Raw cream-like composition and food containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03168056A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
-
1989
- 1989-11-27 JP JP1307252A patent/JPH03168056A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| CN109090256A (en) * | 2018-09-12 | 2018-12-28 | 北京工商大学 | One kind dilute cream processed again and preparation method thereof |
| CN109090256B (en) * | 2018-09-12 | 2021-10-01 | 北京工商大学 | Reproduced thin cream and preparation method thereof |
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