JPH0538268A - Aeration cream and production thereof - Google Patents
Aeration cream and production thereofInfo
- Publication number
- JPH0538268A JPH0538268A JP3222294A JP22229491A JPH0538268A JP H0538268 A JPH0538268 A JP H0538268A JP 3222294 A JP3222294 A JP 3222294A JP 22229491 A JP22229491 A JP 22229491A JP H0538268 A JPH0538268 A JP H0538268A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- cream
- aeration
- shortening
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000006071 cream Substances 0.000 title claims abstract description 23
- 238000005273 aeration Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 29
- 229930195729 fatty acid Natural products 0.000 claims abstract description 29
- 239000000194 fatty acid Substances 0.000 claims abstract description 29
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 29
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004904 shortening Methods 0.000 claims abstract description 15
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 6
- 235000019219 chocolate Nutrition 0.000 claims abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 235000014571 nuts Nutrition 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 229920000223 polyglycerol Polymers 0.000 abstract 1
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 238000002845 discoloration Methods 0.000 description 7
- 238000005187 foaming Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000008256 whipped cream Substances 0.000 description 4
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0078—Testing material properties on manufactured objects
- G01N33/0081—Containers; Packages; Bottles
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は乳化剤を添加することに
よって常温で流通及び販売することができ、色調が安定
しているエアレーションクリーム及びその製造法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aeration cream which can be distributed and sold at room temperature by adding an emulsifier and has a stable color tone, and a method for producing the same.
【０００２】[0002]
【従来の技術】一般に、トースト類などに直接塗って、
そのままで食される常温で流通及び販売することのでき
るエアレーションクリームは、次のようにして製造され
る。ピーナッツバターをはじめとする種々の主原料に、
クリーミングパウダー、粉糖などをミキシングし、リフ
ァイナーを用いて原料中の粒子を細かくしたミックスに
する。次にこのミックスをバットに分け取り恒温下でテ
ンパリングをおこなう。温度が一定になったミックスに
ショートニングを添加混合し、スクリューポンプを通し
てホイップ状の細かい気泡を抱かせて製品とする。この
とき組織中の気泡によって、製品の色調は白濁したよう
な、明るい色調を呈する。2. Description of the Related Art Generally, it is applied directly to toasts,
The aeration cream that can be distributed and sold at room temperature, which is eaten as it is, is manufactured as follows. For various main ingredients such as peanut butter,
Mix creaming powder, powdered sugar, etc. and refine the particles in the raw material using a refiner to make a mix. Next, this mix is divided into vats and tempered at a constant temperature. Shortening is added to the mix where the temperature is constant and mixed, and whipped fine air bubbles are allowed to pass through the screw pump to obtain a product. At this time, due to air bubbles in the tissue, the color tone of the product has a bright color tone that is cloudy.
【０００３】このようにして製造されたエアレーション
クリームは、カップ等の容器に計量充填され、密封して
出荷される。また、この製品は、出荷時から販売時、さ
らには消費者の口に入るまで外気温度下で取り扱われ
る。The aeration cream thus produced is weighed and filled in a container such as a cup, sealed and shipped. In addition, this product is handled at ambient temperature from the time of shipment to the time of sale, and further until it enters the mouth of the consumer.
【０００４】[0004]
【発明が解決しようとする問題点】しかしながら、上記
の方法で製造された常温で流通及び販売するエアレーシ
ョンクリームは周囲の温度が２８℃以上の状態で放置さ
れると、約３日程度の短時間で変色するという欠点を有
している。例えば、ピーナッツクリームにおいては製品
が出荷時に明るい褐色を呈していたにもかかわらず輸送
中に２８℃以上に置かれたために暗褐色に変色してい
る。However, the aeration cream produced by the above method and distributed and sold at room temperature has a short time of about 3 days when left at an ambient temperature of 28 ° C or higher. It has the drawback of discoloring. For example, in the case of peanut cream, although the product had a light brown color at the time of shipment, it was changed to a dark brown color because it was placed at 28 ° C or higher during transportation.
【０００５】このような変色の原因としては、周囲温度
の上昇により、短時間で色調が暗褐色に変化することが
原因とされている。さらに、製品を真空にしても同様に
変色することから、製品の油脂分が温度上昇によって不
安定になり、組織を白濁している気泡の分散を維持でき
なくなる為だと推測されている。このことから本製品
が、その配合のかなりの部分を油脂分で構成されてお
り、油脂が温度上昇によって不安定になるのはやむおえ
ないが、製品の商品価値が著しく損なわれ、工業的にも
満足できる製品とはならない。このことは、主原料がピ
ーナッツのときばかりではなく、チョコレート、ナッツ
類、粉末果汁、粉末果実等を主原料にした場合について
も同様である。The cause of such discoloration is considered to be that the color tone changes to dark brown in a short time due to an increase in ambient temperature. Further, it is presumed that the oil and fat content of the product becomes unstable due to the temperature rise, and it becomes impossible to maintain the dispersion of the bubbles clouding the tissue because the color of the product also changes when the product is vacuumed. For this reason, this product is composed of fats and oils for a significant part of its composition, and it is unavoidable that the fats and oils become unstable due to temperature rise, but the commercial value of the product is significantly impaired, and Is not a satisfactory product. This is true not only when the main raw material is peanuts, but also when chocolate, nuts, powdered fruit juice, powdered fruits or the like is used as the main raw material.
【０００６】さらにこのようなエアレーションクリーム
の変色を抑えるために融点の高い油脂を用いる方法も考
えられたが、トーストなどに塗って直接食するという本
製品の性格上、くちどけの点で好ましくないものであっ
た。また、起泡力を安定させ、色調を維持するためにレ
シチンが単体で使用される事例もあるが、さほどの効果
は得られず、風味の点でも劣るものであった。このよう
に色調の変化を抑える対策がないまま、春から秋といっ
た気温の安定しない時期には安定した品質で製品を供給
することができず、販売上クレームの対象になることも
あった。Further, a method of using fats and oils having a high melting point has been considered in order to suppress such discoloration of the aeration cream, but it is not preferable from the point of stinging because of the nature of this product that it is applied to toast etc. and eats directly. It was a thing. In some cases, lecithin alone is used to stabilize the foaming power and maintain the color tone, but it was not so effective and the flavor was inferior. Without measures to suppress the change in color tone in this way, it was not possible to supply products with stable quality during periods of unstable temperature such as spring to autumn, which sometimes resulted in sales complaints.
【０００７】また、起泡性ショートニングの製造におい
てグリセリン脂肪酸エステル、プロピレングリコール脂
肪酸エステル等を配合することが知られている（特開昭
６１−２１０４９号公報）。起泡性ショートニングの起
泡はスポンジケーキ類、クッキー類を製造するときに、
起泡性ショートニングを原料に配合し作業性を向上す
る。そして前記プロピレングリコール脂肪酸エステルの
配合は起泡性ショートニングの気泡の安定を目的とした
もであって、本発明におけるように流通、販売等の段階
で常温に置かれ直接食用に供されるエアレーションクリ
ームの変色の防止とは、乳化剤添加の目的が明らかに相
違する。さらにホイップドクリームにグリセリン脂肪酸
エステルを配合することも知られている（特開昭５９−
１７９０４４号公報）。しかし、ホイップドクリームは
乳脂肪と水とを乳化したものであるので水分活性が高
く、殺菌もしくはチルド流通が必要である。このような
チルド流通が必要なクリームに対しエアレーションクリ
ームは、水分活性が低く、室温で流通させ、それに基づ
く変色を防止するものであるから乳化剤添加の目的が明
らかに相違する。Further, it is known to mix glycerin fatty acid ester, propylene glycol fatty acid ester and the like in the production of foaming shortening (Japanese Patent Laid-Open No. 61-21049). The foaming of foaming shortening is used when manufacturing sponge cakes and cookies.
Improves workability by blending foamable shortening with the raw material. The propylene glycol fatty acid ester is used for the purpose of stabilizing the bubbles of the foaming shortening, and is an aeration cream which is placed at room temperature at the stage of distribution, sale, etc. and is directly edible as in the present invention. The purpose of addition of an emulsifier is clearly different from the prevention of discoloration. Further, it is known to add glycerin fatty acid ester to whipped cream (JP-A-59-59).
190444). However, since whipped cream is an emulsion of milk fat and water, it has a high water activity and requires sterilization or chilled distribution. In contrast to such creams that require chilled distribution, aerated creams have a low water activity and are distributed at room temperature to prevent discoloration due to the water activity, and therefore the purpose of adding an emulsifier is obviously different.
【０００８】[0008]
【問題点を解決するための手段】本発明は常温で流通及
び販売したときにエアレーションクリームの起泡安定性
を維持すべく鋭意研究を重ねた結果、ショートニングの
一部にあらかじめプロピレングリコール脂肪酸エステ
ル、ポリグリセリン脂肪酸エステル、モノグリセリン脂
肪酸エステル及びレシチンの少くとも２種を溶解し、こ
れを添加混合することで今まで以上の起泡安定性を有
し、常温流通することができ、しかも常温で販売するこ
とのできるエアレーションクリームを得ることができ
た。[Means for Solving the Problems] The present invention has conducted extensive studies to maintain the foaming stability of aeration cream when distributed and sold at room temperature. At least two kinds of polyglycerin fatty acid ester, monoglycerin fatty acid ester and lecithin are dissolved, and by adding and mixing them, it has foaming stability more than ever, can be distributed at room temperature, and is sold at room temperature. I was able to obtain an aeration cream that I could do.
【０００９】本発明に用いたプロピレングリコール脂肪
酸エステル及びポリグリセリン脂肪酸エステルは、製品
全体に対して０．１〜３重量％、モノグリセリン脂肪酸
エステルは、製品全体に対して０．１〜５重量％及びレ
シチンは製品全体に対して0.１〜１重量％を添加するこ
とが望ましい。本発明者らは、これらの乳化剤がこの量
より少くてもあるいはこれより多くても効果があまりな
く、多い場合にはコスト的にデメリットになるだけでな
く、変色を促進してしまう事も確認している。The propylene glycol fatty acid ester and the polyglycerin fatty acid ester used in the present invention are 0.1 to 3% by weight based on the whole product, and the monoglycerin fatty acid ester is 0.1 to 5% by weight based on the whole product. And lecithin is preferably added in an amount of 0.1 to 1% by weight based on the whole product. The present inventors have confirmed that even if the amount of these emulsifiers is smaller or larger than this amount, there is little effect, and when they are large, not only is there a cost demerit, but also discoloration is promoted. is doing.
【００１０】また、これらの乳化剤は単一で添加して
も、効果がほとんど見られず、あってもわずかであった
が、２〜３種を同時に添加した場合に非常に効果的であ
った。Further, even if these emulsifiers were added singly, the effect was hardly seen, and even if there was little, it was very effective when 2-3 kinds were added at the same time. ..
【００１１】レシチンは大豆レシチンを使用したが、他
の由来のものも使用することができる。しかし、添加量
が多くなると風味の点で好ましくない。Soybean lecithin was used as lecithin, but those derived from other sources can also be used. However, if the amount added is large, it is not preferable in terms of flavor.
【００１２】以下に本発明のエアレーションクリームの
製造法を詳述する。常法に従ってピーナッツバター、チ
ョコレート、ナッツ類、粉末果汁及び粉末果実類を、全
体の３０〜６０重量％を植物性タンパク質を主体とする
クリーミングパウダー１０〜３０重量％、１００〜２０
０メッシュの粉糖１０〜３０重量％、場合によっては香
料などとともにミキサーにて、約５分間のミキシングを
し、ミックスをつくる。ナッツ類としてはピーナッツ、
アーモンドが、粉末果汁、または粉末果実にはストロベ
リー、オレンジ等の粉末が用いられる。The method for producing the aeration cream of the present invention will be described in detail below. According to a conventional method, peanut butter, chocolate, nuts, powdered fruit juice and powdered fruits, 30 to 60% by weight of the whole, 10 to 30% by weight, 100 to 20% of creaming powder mainly composed of vegetable protein.
Mixing is performed for about 5 minutes with a 0 mesh powder sugar of 10 to 30% by weight, and in some cases with a fragrance, etc., to form a mix. As nuts, peanuts,
For almonds, powdered fruit juice, or powdered fruits, powders such as strawberry and orange are used.
【００１３】この際にあらかじめ原料全体の約３重量％
の重量に相当するショートニングを６０〜７５℃に加熱
しておき、全体に対してプロピレングリコール脂肪酸エ
ステル、ポリグリセリン脂肪酸エステル、モノグリセリ
ン脂肪酸エステル及びレシチンのうち２〜３種を各々プ
ロピレングリコール脂肪酸エステル及びポリグリセリン
脂肪酸エステルの場合は、０．１〜３重量％、モノグリ
セリン脂肪酸エステルの場合は、０．１〜５重量％及び
レシチンの場合は０．１〜１重量％添加溶融する。これ
をミキシング時にミックスと一緒にミキサーにてミキシ
ングする。この場合に用いるショートニングは、融点が
３０℃〜４２℃、特に３５℃〜３９℃のものが望まし
い。At this time, about 3% by weight of the whole raw material was previously prepared.
Of the propylene glycol fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, and lecithin are heated to 60 to 75 ° C. In the case of polyglycerin fatty acid ester, 0.1 to 3% by weight, in the case of monoglycerin fatty acid ester, 0.1 to 5% by weight, and in the case of lecithin, 0.1 to 1% by weight, and melted. This is mixed with a mix at the time of mixing with a mixer. The shortening used in this case preferably has a melting point of 30 ° C to 42 ° C, particularly 35 ° C to 39 ° C.
【００１４】このミックスをリファイナーにかけ、約１
５〜２０ｋｇに小分けしてバットに取り、２０℃の恒温
室でテンパリングする。Apply this mix to a refiner to give about 1
It is divided into 5 to 20 kg, taken in a vat, and tempered in a thermostatic chamber at 20 ° C.
【００１５】ミックスの温度が２０℃に安定したところ
でショートニングを全体の３０〜５０重量％添加し、ケ
ンウッドタイプのミキサーで約５分間ミキシングをす
る。When the temperature of the mix becomes stable at 20 ° C., 30 to 50% by weight of the total amount of shortening is added, and the mixture is mixed with a Kenwood type mixer for about 5 minutes.
【００１６】この場合に添加するショートニングは、融
点が３０℃〜３７℃のものが好ましい。これ以外のショ
ートニングで、融点が高ければ口どけが悪く、低ければ
タチの悪いものになる。The shortening added in this case preferably has a melting point of 30 ° C to 37 ° C. If the melting point is higher than the above, the melting point is high, and the melting point is low, and the melting point is low.
【００１７】このようにして得られたミックス中の気泡
をスクリューポンプを用いてさらに細かく、なめらかな
組織にする。The air bubbles in the thus-obtained mix are made finer and smoother with a screw pump.
【００１８】このようにしてできあがった製品は、充填
機によってカップに計量充填される。尚、ショートニン
グに溶解混合し、添加した乳化剤は、直接添加しても効
果が少なく、場合によっては逆に製品の変色を促進する
事がある。同様に、その添加時期もリファイナーにかけ
る前が効果的であり、他の工程時に添加するよりもより
効果的である。The product thus obtained is metered into a cup by a filling machine. It should be noted that the emulsifier added by dissolving and mixing in the shortening has little effect even if added directly, and in some cases conversely promotes discoloration of the product. Similarly, the addition time is also effective before it is applied to the refiner, and is more effective than the addition at other steps.
【００１９】[0019]
【実施例】あらかじめ、融点３７℃のショートニング３
重量部を湯煎にて６５℃に溶解し、これにプロピレング
リコール脂肪酸エステル１重量部とポリグリセリン脂肪
酸エステル１重量部を添加混合し、ピーナッツバター４
２重量部、粉糖１４重量部、クリーミングパウダー１２
重量部及び少量の香料類と一緒にミキサーにて約５分間
のミキシングをおこなった。Example: Shortening 3 having a melting point of 37 ° C. in advance
1 part by weight of propylene glycol fatty acid ester and 1 part by weight of polyglycerin fatty acid ester were added to and mixed with the mixture, and peanut butter 4 was added.
2 parts by weight, powdered sugar 14 parts by weight, creaming powder 12
About 5 minutes of mixing was performed with a mixer together with parts by weight and a small amount of perfume.
【００２０】このミックスを３段のリファイナーにかけ
２０℃の恒温室に１晩静置し、テンパリングをおこなっ
た。翌日、融点３５℃のショートニング２７重量部を加
えケンウッドタイプのミキサーにて約５分間のミキシン
グをおこなった。これをスクリューポンプに通し、充填
機によって３００ｇづつ、プラスチックのカップに充填
し、蓋をヒートシールして製品とした。This mix was placed in a three-stage refiner and allowed to stand overnight in a thermostatic chamber at 20 ° C. for tempering. The next day, 27 parts by weight of a shortening having a melting point of 35 ° C. was added and mixing was carried out for about 5 minutes with a Kenwood type mixer. This was passed through a screw pump, filled in a plastic cup at a rate of 300 g by a filling machine, and the lid was heat-sealed to obtain a product.
【００２１】[0021]
【比較例】比較例として、乳化剤を添加せずに他は全く
実施例と同様にして製造した。こうして得られた製品
を、１２個ずつ段ボールに入れ、３０℃の恒温器に保存
し、状態を観察した。評価方法は、次の方法を用いて行
なった。実施例と比較例で作製したサンプルから６ケず
つを２０℃の恒温室に一晩置き、製品の温度を一定にし
た後、ミノルタ色彩色差計ＣＲ−１００を用いて、サン
プル１つにつき３ケ所のＬａｂ値を測定する。測定値は
平均を求め、この数値をイニシャル値とした。[Comparative Example] As a comparative example, the same procedure as in Example was carried out except that no emulsifier was added. Twelve pieces of the thus obtained products were placed in a corrugated board, stored in a thermostat at 30 ° C., and the state was observed. The evaluation method was as follows. Six pieces of each of the samples prepared in Examples and Comparative Examples were placed in a thermostatic chamber at 20 ° C. overnight, and the temperature of the product was kept constant. Then, using a Minolta color difference meter CR-100, three points were prepared for each sample. Lab value of is measured. The measured values were averaged, and this value was used as the initial value.
【００２２】さらにサンプルは段ボールのケースに入れ
タバイ恒温恒湿器ＰＲ−３ＦＰにて６日間の保存テスト
を行った。保存条件は３０℃５０％ＲＨにて行い、テス
ト中は各サンプルを１日毎に前述の方法を用いてＬａｂ
値を測定し、１〜６日後のＬ′ａ′ｂ′値とした。保存
による色調の変化度合いは次の式によって求まる色差Δ
εによって知る事ができる。Further, the sample was put in a cardboard case and subjected to a storage test for 6 days in a Tabai constant temperature and humidity chamber PR-3FP. The storage condition is 30 ° C and 50% RH, and each sample is Lab-tested using the above-mentioned method every day during the test.
The value was measured and taken as the L'a'b 'value after 1 to 6 days. The degree of change in color tone due to storage is calculated by the following formula: color difference Δ
It can be known by ε.
【数１】 である。経日における色調の変化差（色差）の推移を図
１に示す。[Equation 1] Is. Changes in color tone (color difference) over time are shown in FIG.
【００２３】また、官能試験による裏付けからも色差Δ
εは５〜６以下であれば有為差がない事が知られてい
る。図１からも読み取れる通り、比較例が２〜３日にし
てすでに色差５を越えているのに対し、実施例は５日後
において色差５以下で推移している。Further, the color difference Δ is also confirmed by the support of the sensory test.
It is known that there is no significant difference if ε is 5 to 6 or less. As can be seen from FIG. 1, the color difference of the comparative example has already exceeded 5 in 2 to 3 days, while the color difference of the example has been 5 or less after 5 days.
【００２４】[0024]
【発明の効果】本発明によると、常温で流通及び販売す
ることのできるエアレーションクリームにおいて従来、
使用する油脂の融点を上げる以外になし得なかった色調
の変化を抑えることができるようになった。そのことに
より色調の変色が抑えられ、かつ風味、食感においても
製造直後とは変わらないエアレーションクリームを得る
ことができた。According to the present invention, in the aeration cream which can be distributed and sold at room temperature,
It has become possible to suppress changes in color tone that could not be achieved other than raising the melting point of the oil or fat used. As a result, it was possible to obtain an aeration cream in which the discoloration of the color tone was suppressed and the flavor and texture were the same as those immediately after production.
【図１】実施例で得られたホイップドクリームと比較例
のホイップドクリームとの色差の経日変化を示す。FIG. 1 shows the change with time in color difference between the whipped cream obtained in Examples and the whipped cream of Comparative Examples.
─〇─：比較例 ─●─：実施例 ─ 〇 ─: Comparative example ─ ● ─: Example
Claims (3)
ツ類、粉末果汁及び粉末果実よりなる群から選択される
少くとも１種を主原料とし、それとショートニング、ク
リーミングパウダー及び粉糖等を混合して常温で流通及
び販売することのできるエアレーションクリームを製造
するに当り、プロピレングリコール脂肪酸エステル、ポ
リグリセリン脂肪酸エステル、モノグリセリン脂肪酸エ
ステル及びレシチンよりなる群から選択される乳化剤の
少くとも２種を原料に添加混合することを特徴とするエ
アレーションクリームの製造法。1. A main ingredient of at least one selected from the group consisting of peanut butter, chocolate, nuts, powdered fruit juice and powdered fruit, which is mixed with shortening, creaming powder, powdered sugar and the like and distributed at room temperature. And in producing an aeration cream that can be sold, at least two kinds of emulsifiers selected from the group consisting of propylene glycol fatty acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester and lecithin are added to a raw material and mixed. A method for producing an aeration cream characterized by:
ポリグリセリン脂肪酸エステル及びモノグリセリン脂肪
酸エステルよりなる群から選択される乳化剤の少くとも
２種の原料への添加をこれらの添加乳化剤をあらかじめ
加熱溶解したショートニングに添加して混合溶解したの
ち、これをその他の原料に添加混合する請求項１記載の
エアレーションクリームの製造法。2. A propylene glycol fatty acid ester,
After adding an emulsifier selected from the group consisting of polyglycerin fatty acid ester and monoglycerin fatty acid ester to at least two kinds of raw materials and adding and mixing these added emulsifiers to the shortening previously heated and dissolved, this is The method for producing an aeration cream according to claim 1, wherein the aeration cream is added to and mixed with the raw material.
ツ類、粉末果汁及び粉末果実よりなる群から選択される
少くとも１種を主原料とし、これに、ショートニング、
クリーミングパウダー及び粉糖等が混合されており、し
かも全体に対してプロピレングリコール脂肪酸エステル
０．１〜３重量％、ポリグリセリン脂肪酸エステル０．
１〜３重量％、モノグリセリン脂肪酸エステル０．１〜
５重量％及びレシチン０．１〜１重量％の少くとも２種
以上の乳化剤が添加含有されている常温で流通及び販売
することのできるエアレーションクリーム。3. Main ingredient is at least one selected from the group consisting of peanut butter, chocolate, nuts, powdered fruit juice and powdered fruit.
Creaming powder, powdered sugar and the like are mixed, and 0.1 to 3% by weight of propylene glycol fatty acid ester and polyglycerin fatty acid ester of 0.
1-3 wt%, monoglycerin fatty acid ester 0.1-
An aeration cream that can be distributed and sold at room temperature, containing 5% by weight and at least two emulsifiers of lecithin of 0.1 to 1% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3222294A JPH0695906B2 (en) | 1991-08-07 | 1991-08-07 | Aeration cream and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3222294A JPH0695906B2 (en) | 1991-08-07 | 1991-08-07 | Aeration cream and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0538268A true JPH0538268A (en) | 1993-02-19 |
| JPH0695906B2 JPH0695906B2 (en) | 1994-11-30 |
Family
ID=16780115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3222294A Expired - Lifetime JPH0695906B2 (en) | 1991-08-07 | 1991-08-07 | Aeration cream and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0695906B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015025730A1 (en) * | 2013-08-19 | 2015-02-26 | 株式会社カネカ | Whipped cream and method for producing same |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5439640A (en) * | 1977-09-02 | 1979-03-27 | Minolta Camera Co Ltd | Electrophotographic copier |
| JPS6121049A (en) * | 1984-07-10 | 1986-01-29 | Nisshin Oil Mills Ltd:The | Production of whipping shortening |
| JPS6331165A (en) * | 1986-07-18 | 1988-02-09 | インターナシヨナル・ビジネス・マシーンズ・コーポレーシヨン | Resonant tunneling semiconductor device |
| JPS63141547A (en) * | 1986-12-04 | 1988-06-14 | Asahi Denka Kogyo Kk | Gas-containing oily food composition |
| JPS6455146A (en) * | 1987-05-22 | 1989-03-02 | Hunt Wesson Beatrice Inc | Method of making flowable shortening |
| JPH0260560A (en) * | 1988-08-26 | 1990-03-01 | Fuji Oil Co Ltd | Filling material |
| JPH02156847A (en) * | 1988-12-08 | 1990-06-15 | Ajinomoto Co Inc | Dough for grain-molded processed food |
| JPH02171154A (en) * | 1988-12-22 | 1990-07-02 | Snow Brand Milk Prod Co Ltd | Chocolate-containing oil-in-water emulsion and production thereof |
| JPH02308766A (en) * | 1989-05-23 | 1990-12-21 | Snow Brand Milk Prod Co Ltd | Production of oil-in-water type creamy composition having foaming property |
| JPH0319664A (en) * | 1989-06-16 | 1991-01-28 | Snow Brand Milk Prod Co Ltd | Oil-in-water type emulsified composition and its production |
| JPH03130040A (en) * | 1989-10-16 | 1991-06-03 | Snow Brand Milk Prod Co Ltd | Whipped cream and its preparation |
-
1991
- 1991-08-07 JP JP3222294A patent/JPH0695906B2/en not_active Expired - Lifetime
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5439640A (en) * | 1977-09-02 | 1979-03-27 | Minolta Camera Co Ltd | Electrophotographic copier |
| JPS6121049A (en) * | 1984-07-10 | 1986-01-29 | Nisshin Oil Mills Ltd:The | Production of whipping shortening |
| JPS6331165A (en) * | 1986-07-18 | 1988-02-09 | インターナシヨナル・ビジネス・マシーンズ・コーポレーシヨン | Resonant tunneling semiconductor device |
| JPS63141547A (en) * | 1986-12-04 | 1988-06-14 | Asahi Denka Kogyo Kk | Gas-containing oily food composition |
| JPS6455146A (en) * | 1987-05-22 | 1989-03-02 | Hunt Wesson Beatrice Inc | Method of making flowable shortening |
| JPH0260560A (en) * | 1988-08-26 | 1990-03-01 | Fuji Oil Co Ltd | Filling material |
| JPH02156847A (en) * | 1988-12-08 | 1990-06-15 | Ajinomoto Co Inc | Dough for grain-molded processed food |
| JPH02171154A (en) * | 1988-12-22 | 1990-07-02 | Snow Brand Milk Prod Co Ltd | Chocolate-containing oil-in-water emulsion and production thereof |
| JPH02308766A (en) * | 1989-05-23 | 1990-12-21 | Snow Brand Milk Prod Co Ltd | Production of oil-in-water type creamy composition having foaming property |
| JPH0319664A (en) * | 1989-06-16 | 1991-01-28 | Snow Brand Milk Prod Co Ltd | Oil-in-water type emulsified composition and its production |
| JPH03130040A (en) * | 1989-10-16 | 1991-06-03 | Snow Brand Milk Prod Co Ltd | Whipped cream and its preparation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015025730A1 (en) * | 2013-08-19 | 2015-02-26 | 株式会社カネカ | Whipped cream and method for producing same |
| JP5721918B1 (en) * | 2013-08-19 | 2015-05-20 | 株式会社カネカ | Whipped cream and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0695906B2 (en) | 1994-11-30 |
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