JPH069477B2 - Low-fat foaming oil-in-water emulsion - Google Patents
Low-fat foaming oil-in-water emulsionInfo
- Publication number
- JPH069477B2 JPH069477B2 JP60159518A JP15951885A JPH069477B2 JP H069477 B2 JPH069477 B2 JP H069477B2 JP 60159518 A JP60159518 A JP 60159518A JP 15951885 A JP15951885 A JP 15951885A JP H069477 B2 JPH069477 B2 JP H069477B2
- Authority
- JP
- Japan
- Prior art keywords
- fat
- weight
- oil
- low
- parts
- 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
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、低脂肪にもかかわらず起泡性を有する水中油
型乳化脂に関し、詳しくは、起泡性、造花性に優れ、製
菓・製パン・洋菓子類のライト化、ソフト化、ウエット
化嗜好に合致する低脂肪起泡性水中油型乳化脂に関する
ものである。Description: TECHNICAL FIELD The present invention relates to an oil-in-water emulsified fat having a foaming property in spite of its low fat content. The present invention relates to a low-fat foaming oil-in-water type emulsified fat that matches the tastes of bread making and Western confectionery, making them soft, and making them wet.
従来市販されている起泡性水中油型乳化脂、いわゆるホ
イッピングクリームは油脂分４０〜４７重量％のものが
主体であり、一部２５〜４０重量％のものが見受けられ
る程度である。Most commercially available foamable oil-in-water emulsified fats, so-called whipping creams, have a fat content of 40 to 47% by weight, and some of them are found to be 25 to 40% by weight.
水中油型乳化脂を攪拌により起泡させることはその乳化
形態を一部油中水型に変換させることにより空気泡をと
りこませる現象である。つまり、起泡性、保形性は油脂
に依存しているといえる。この為、従来の起泡性水中油
型乳化脂は油脂分２５重量％が限界となっている。Foaming an oil-in-water type emulsified fat by stirring is a phenomenon in which air bubbles are taken in by partially converting the emulsified form into a water-in-oil type. That is, it can be said that the foaming property and the shape retaining property depend on the oil and fat. Therefore, the conventional foamable oil-in-water type emulsified fat has a limit of 25% by weight.
一方、昨今の食材動向として、ライト化、ソフト化、ウ
エット化が求められており、起泡性水中油型乳化脂に対
しても、より低脂肪化を要望されているにもかかわら
ず、現在までかかる製品は完成されていない。On the other hand, as recent trends in foodstuffs, lightening, softening, and wetting are demanded, and even for foaming oil-in-water emulsified fats, even though lower fats are demanded, The product that takes up to is not completed.
従って、本発明の目的は、低脂肪で且つ優れた起泡性を
有する水中油型乳化脂を提供することにある。Therefore, an object of the present invention is to provide an oil-in-water type emulsified fat having a low fat content and an excellent foaming property.
〔問題点を解決するための手段〕 本発明者らは、上記目的を達成すべく鋭意検討した結
果、全固形分を糖質を用いて所定の濃度に調整すること
により、油脂分８〜16.5重量％という従来にない低脂肪
の起泡性水中油型乳化脂という全く新しいライト化嗜好
にマッチする製菓用素材を完成させた。[Means for Solving Problems] As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that the total solid content is adjusted to a predetermined concentration by using a sugar to give an oil / fat content of 8 to 16.5. We have completed a confectionery material that matches the completely new light taste of low-fat, low-fat foaming oil-in-water type emulsified fat.
即ち、本発明の低脂肪起泡性水中油型乳化脂は、油脂分
を８〜16.5重量％含み、さらに全固形分が３５〜７０重
量％となるように糖質により調整し、かつ全固形分に対
する糖質の割合が５０〜６０重量％であることを特徴と
する。That is, the low-fat foaming oil-in-water emulsified fat of the present invention contains 8 to 16.5% by weight of oil and fat, and further adjusted by sugar so that the total solid content becomes 35 to 70% by weight, and It is characterized in that the ratio of sugar to the content is 50 to 60% by weight.
以下に本発明の低脂肪起泡性水中油型乳化脂について詳
述する。The low-fat foaming oil-in-water type emulsified fat of the present invention is described in detail below.
本発明に使用される原料油脂は、植物油脂、動物油脂、
乳脂及びこれらの硬化油脂など化学処理又は／及び物理
処理を施した食用に供しうる油脂が用いられる。これら
の油脂の使用量は、水中油型乳化脂中の油脂分が８〜1
6.5（重量％、以下同じ）になるように選定すればよ
い。油脂分を８％より少なくすると起泡性能自体が損な
われ、保形性能も失われ、実用に供し得なくなる。Raw material fats and oils used in the present invention include vegetable and animal fats and oils,
The edible oils and fats that have been chemically and / or physically treated, such as milk fats and hardened oils and fats thereof, are used. The amount of these fats and oils used is 8 to 1 when the fat and oil content in the oil-in-water emulsified fat is 8 to 1.
It may be selected so as to be 6.5 (% by weight, the same applies hereinafter). When the oil and fat content is less than 8%, the foaming performance itself is impaired, the shape retention performance is lost, and it cannot be put to practical use.
本発明の低脂肪起泡性水中油型乳化脂は、油脂分が少な
く、起泡性を油脂分に依存する公知の起泡性乳化脂とは
全く異なるもので、低脂肪に起因する微力な起泡性を、
全固形分が３５〜７０％となるように糖質により調整す
ることによって向上させ得たものである。The low-fat foaming oil-in-water emulsified fat of the present invention has a small amount of fats and oils, and is completely different from the known foaming emulsified fats that depend on the fats and oils for the foamability, and is a slight force due to low fat. Foamability,
It can be improved by adjusting sugar so that the total solid content is 35 to 70%.
本発明において、実用に供し得る、また、少なくとも従
来の起泡性乳化脂と同等の起泡性、造花性を有する起泡
性乳化脂とするためには全固形分量を上記範囲内にする
ことが必要で、全固形分が３５％より少ないと造花性に
劣り、７０％より多くなると粘度増加、オーバーランの
低下等の起泡性、造花性に劣り、且つライト感、ソフト
感に欠け実用に供し得ない。In the present invention, it is possible to put it into practical use, and at least in order to obtain a foamable emulsified fat having a foaming property equivalent to that of conventional foamable emulsified fats and artificial flowers, the total solid content should be within the above range. If the total solid content is less than 35%, the artificial flower is inferior, and if it is more than 70%, viscosity is increased, foaming properties such as decrease in overrun, flower artificiality are inferior, and light feeling and soft feeling are lacking. Cannot be used for.
また、この全固形分量の調整は糖質によるのが最適であ
る。蛋白質による調整では水中油型乳化脂の粘性が極端
に上昇し、起泡性すら損なわれる。また、塩類による調
整では風味上障害になり食用に供し得ない。Further, the adjustment of the total solid content is optimally based on sugar. By adjusting with a protein, the viscosity of the oil-in-water type emulsified fat is extremely increased, and even the foamability is impaired. In addition, adjustment with salt causes bottleneck in flavor and cannot be used for food.
本発明において全固形分量の調整に用いられる糖質とし
ては、グルコース、フラクトース、マルトース、シュー
クロース等の糖及びソルビトール、マルチトール、キシ
リトール、ラクチュロース等の糖アルコールがあげられ
る。これらの糖質を甘味度調整の目的で１種又は２種以
上適宜組み合わせて使用してもよい。In the present invention, sugars used for adjusting the total solid content include sugars such as glucose, fructose, maltose and sucrose, and sugar alcohols such as sorbitol, maltitol, xylitol and lactulose. These sugars may be used alone or in combination of two or more for the purpose of adjusting the sweetness.
上記糖質の使用量は、水中油型乳化脂中の全固形分を３
５〜７０％にする量で、かつ全固形分に対する糖質の割
合が５０〜６０％となる量である。The amount of the above-mentioned sugar used is 3% of the total solid content in the oil-in-water emulsified fat.
The amount is 5 to 70%, and the ratio of sugar to the total solid content is 50 to 60%.
本発明の低脂肪起泡性水中油型乳化脂の調製は、例えば
次のようにして行うことができる。The low-fat foaming oil-in-water emulsified fat of the present invention can be prepared, for example, as follows.
油脂、乳固形分、呈味物質、乳化剤、安定剤及び水、さ
らに全固形分調整を目的とする糖質を常法により混合
し、水中油型乳化脂の予備乳化液を得る。次いで、この
予備乳化液を均質機により均質化処理を行う。この均質
機を通す場合、その均質圧力が非常に重要な意味をもっ
ているが、大旨３０〜１５０kg／cm2の圧力で処理すれ
ば良い。この圧力選定は以後の殺菌工程の選定により適
宜選定する。Oils and fats, milk solids, taste substances, emulsifiers, stabilizers and water, and sugars for the purpose of adjusting the total solids are mixed by a conventional method to obtain a preliminary emulsion of oil-in-water emulsified fats. Then, this preliminary emulsion is homogenized by a homogenizer. When passing through this homogenizer, the homogenous pressure has a very important meaning, but the treatment may be carried out at a pressure of 30 to 150 kg / cm 2 . This pressure is appropriately selected in the subsequent sterilization process.
次いで、この均質乳化液を公知の低温殺菌処理、ＨＴＳ
Ｔ処理、ＵＨＴ処理のいずれかの方式により処理後、１
０℃以下に急冷することにより、本発明の低脂肪起泡性
水中油型乳化脂を得る。Then, this homogeneous emulsion is subjected to a known pasteurization treatment, HTS
After processing by either T processing or UHT processing, 1
By rapidly cooling to 0 ° C. or lower, the low-fat foaming oil-in-water emulsified fat of the present invention is obtained.
本発明に使用しうる乳固形分としては、例えば牛乳、脱
脂乳、脱脂粉乳、ホエーパウダー、ナトリウムカゼイネ
ート、ラクトアルブミン、生クリーム等があげられ、ま
た呈味物質としては、例えばチョコレート、コーヒー、
卵、豆乳、果汁等があげられる。こられの添加量は、味
つけとしての性格のものであり適宜選択すればよいが、
全固形分を考慮して５〜２０％とするのが好ましい。Examples of milk solids that can be used in the present invention include milk, skim milk, skim milk powder, whey powder, sodium caseinate, lactalbumin, fresh cream, and the like, and taste substances such as chocolate, coffee, and the like.
Examples include eggs, soy milk and fruit juice. The addition amount of these is one having a character as a seasoning and may be appropriately selected,
Considering the total solid content, it is preferably 5 to 20%.
また、乳化剤としては、レシチン、モノグリセライド、
ソルビタン脂肪酸エステル、プロピレングリコール脂肪
酸エステル、蔗糖脂肪酸エステル、ポリグリセロール脂
肪酸エステル等の一種以上を適宜組み合わせて使用すれ
ば良い。この添加量は油脂当たり3.0〜8.0％が最適な乳
化形態を得るのに好ましい。Further, as the emulsifier, lecithin, monoglyceride,
One or more of sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester and the like may be used in appropriate combination. This addition amount is preferably 3.0 to 8.0% per fat and oil to obtain the optimum emulsified form.
また、安定剤としては、天然多糖類ガム質、セルロース
誘導体、無機塩類等があげられ、目的とする水中油型乳
化脂により必要に応じて適宜選択する。Examples of the stabilizer include natural polysaccharide gums, cellulose derivatives, inorganic salts and the like, which are appropriately selected depending on the intended oil-in-water emulsified fat.
以下に実施例をあげ、本発明を更に詳細に説明するが、
本発明はこれらの実施例に限定されるものではない。Hereinafter, the present invention will be described in more detail with reference to Examples.
The invention is not limited to these examples.
実施例１ ラード５重量部及び融点３６℃の魚硬化油７重量部を加
温溶解し、これにポリグリセリン脂肪酸エステル（ＨＬ
Ｂ：１１）0.4重量部及び大豆レシチン0.2重量部を均一
に溶解させ油相を調製した。また、全脂肪乳４重量部、
スィートチョコレート１０重量部、グルコース１０重量
部、ソルビトール１０重量部、ヘキサメタリン酸ナトリ
ウム0.2重量部及びカラギーナン0.05重量部を水５２重
量部に溶解して水相を調製した。Example 1 5 parts by weight of lard and 7 parts by weight of hydrogenated fish having a melting point of 36 ° C. were dissolved by heating, and polyglycerin fatty acid ester (HL) was added thereto.
B: 11) 0.4 part by weight and 0.2 part by weight of soybean lecithin were uniformly dissolved to prepare an oil phase. Also, 4 parts by weight of full fat milk,
10 parts by weight of sweet chocolate, 10 parts by weight of glucose, 10 parts by weight of sorbitol, 0.2 part by weight of sodium hexametaphosphate and 0.05 part by weight of carrageenan were dissolved in 52 parts by weight of water to prepare an aqueous phase.
上記水相を５０℃に加温した後、上記油相と混合し、こ
の混合物をプロペラ攪拌機で攪拌しながら、約５０℃に
保持して１０〜１５分間予備乳化し、予備乳化物を得
た。しかる後、この予備乳化物を５０kg／cm2の均質圧
力で処理し、次いでＶＴＩＳ滅菌装置（アルファラバル
社製）を用いて１４０℃で３秒間ＵＨＴ殺菌処理を施
し、更に６０kg／cm2の均質圧力で均質化して直ちに１
０℃以下に冷却して、本発明の無菌の低脂肪起泡性水中
油型乳化脂を得た。The above aqueous phase was heated to 50 ° C. and then mixed with the above oil phase, and the mixture was stirred with a propeller stirrer and kept at about 50 ° C. to be pre-emulsified for 10 to 15 minutes to obtain a preliminary emulsion. . Then, the pre-emulsion was treated at a uniform pressure of 50 kg / cm 2 , and then subjected to UHT sterilization treatment at 140 ° C. for 3 seconds using a VTIS sterilizer (manufactured by Alfa Laval), and further homogenized at 60 kg / cm 2 . Immediately homogenize with pressure 1
The mixture was cooled to 0 ° C. or lower to obtain the sterile low-fat foaming oil-in-water emulsified fat of the present invention.
この乳化脂を分析したところ、油脂分16.5％、全固形分
46.0％、全固形分に対する糖質の割合52.1％であった。
また、この乳化脂を無菌条件下にて１０℃で３ヶ月間保
存しても、オイルアップ、ホエーオフ、増粘現象は認め
られなかった。更に、この保存試験品５００mlをとりホ
イッパーで攪拌起泡させたところ、４分で最適起泡状態
に達し、オーバーランは１２０％であり、造花性も良
く、風味も良好であった。When this emulsified fat was analyzed, the oil and fat content was 16.5%, and the total solid content was
It was 46.0%, and the ratio of sugar to the total solid content was 52.1%.
Even when this emulsified fat was stored under aseptic conditions at 10 ° C. for 3 months, oil up, whey off, and thickening phenomenon were not observed. Further, when 500 ml of this stored test product was stirred and foamed with a whipper, the optimum foaming state was reached in 4 minutes, the overrun was 120%, the artificial flowering property was good, and the flavor was also good.
実施例２ 融点３４℃のパーム核硬化油５重量部、融点３６℃の菜
種硬化油３重量部、脱脂粉乳８重量部、豆乳１０重量
部、ソルビタン脂肪酸エステル（水酸基価３１５）0.2
重量部、モノグリセライド（ヨウ素価２０）0.1重量
部、大豆レシチン0.2重量部、蔗糖脂肪酸エステル（Ｈ
ＬＢ：１１）0.2重量部、コーヒー末１重量部、ヘキサ
メタリン酸ナトリウム0.1重量部、異性化液糖２０重量
部、還元澱粉加水分解物（商品名：エスイー１００、日
研化学（株））３０重量部及び水２２重量部を用いた以
外は実施例２と同様に実施して、本発明の低脂肪起泡性
水中油型乳化脂を得た。Example 2 5 parts by weight of hardened palm kernel oil having a melting point of 34 ° C., 3 parts by weight of hardened rapeseed oil having a melting point of 36 ° C., 8 parts by weight of skimmed milk powder, 10 parts by weight of soy milk, sorbitan fatty acid ester (hydroxyl value 315) 0.2
Parts by weight, monoglyceride (iodine value 20) 0.1 parts by weight, soy lecithin 0.2 parts by weight, sucrose fatty acid ester (H
LB: 11) 0.2 parts by weight, coffee powder 1 part by weight, sodium hexametaphosphate 0.1 part by weight, isomerized liquid sugar 20 parts by weight, reduced starch hydrolyzate (trade name: S100, Niken Chemical Co., Ltd.) 30 parts by weight Was carried out in the same manner as in Example 2 except that 22 parts by weight of water and 22 parts by weight of water were used to obtain the low-fat foaming oil-in-water emulsified fat of the present invention.
この乳化脂を分析したところ、油脂分9.1％、全固形分6
2.8％、全固形分に対する糖質の割合57.3％であった。
また、この乳化脂を無菌条件下にて１０℃で３ヶ月間保
存しても、オイルアップ、ホエーオフ、増粘現象は認め
られなかった。更に、この保存試験品５００mlをとりホ
イッパーで攪拌起泡させたところ、５分で最適起泡状態
に達し、オーバーランは１３０％であり、造花性も良
く、風味も良好であった。Analysis of this emulsified fat showed that the oil and fat content was 9.1% and the total solid content was 6
It was 2.8% and the ratio of sugar to the total solid content was 57.3%.
Even when this emulsified fat was stored under aseptic conditions at 10 ° C. for 3 months, oil up, whey off, and thickening phenomenon were not observed. Furthermore, when 500 ml of this preserved test product was taken and foamed by stirring with a whipper, the optimum foaming state was reached in 5 minutes, the overrun was 130%, the artificial flowering property was good, and the flavor was also good.
比較例１ 実施例１の配合において、グルコース１０重量部及びソ
ルビトール１０重量部の代わりに水２０重量部を用い、
合計として水７２重量部とした以外は実施例１と同様に
実施して、低脂肪水中油型乳化脂を得た。Comparative Example 1 In the formulation of Example 1, 20 parts by weight of water was used instead of 10 parts by weight of glucose and 10 parts by weight of sorbitol,
A low-fat oil-in-water emulsified fat was obtained in the same manner as in Example 1 except that the total amount of water was 72 parts by weight.
この乳化脂を分析したところ、油脂分16.5％、全固形分
27.0％であった。また、実施例１と同様にしてホイップ
したところ、１５分後でも最適起泡状態に到達せず、造
花性は全くなかった。When this emulsified fat was analyzed, the oil and fat content was 16.5%, and the total solid content was
It was 27.0%. When whipped in the same manner as in Example 1, the optimum foaming state was not reached even after 15 minutes, and there was no artificial flowering property.
比較例２ 実施例２の配合において、異性化糖液２０重量部及び還
元澱粉加水分解物３０重量部の代わりに水５０重量部を
用い、合計として水７２重量部とした以外は実施例２と
同様に実施して、低脂肪水中油型乳化脂を得た。Comparative Example 2 The same as Example 2 except that in the formulation of Example 2, 50 parts by weight of water was used instead of 20 parts by weight of the isomerized sugar solution and 30 parts by weight of the reduced starch hydrolyzate, and the total amount was 72 parts by weight of water. It carried out similarly and obtained the low fat oil-in-water type emulsified fat.
この乳化脂を分析したところ、油脂分9.1％、全固形分2
6.6％であった。また、実施例２と同様にしてホイップ
したところ、１５分後でも液状であり、起泡可塑化させ
ることはできなかった。Analysis of this emulsified fat showed that the fat content was 9.1% and the total solid content was 2%.
It was 6.6%. When whipped in the same manner as in Example 2, it was liquid even after 15 minutes and could not be foamed and plasticized.
本発明の低脂肪起泡性水中油型乳化脂は、低脂肪である
にも拘わらず優れた起泡性、造花性を有し、洋菓子素材
として、従来の起泡性水中油型乳化脂と同様に、例えば
液状のままでの練り込み、起泡可塑化してのナッペ、ト
ッピング、フィリング材としての用途に供し得るのみな
らず、油脂分８〜16.5％という低脂肪により、冷凍状態
でも油脂感がないことから、現在の発達した冷蔵・冷凍
流通機構に合致する新素材として当該業界に多大な貢献
を成し得るものである。The low-fat foaming oil-in-water emulsified fat of the present invention has excellent foaming properties despite having a low fat content, and has artificial flowering properties. Similarly, for example, it can be kneaded in a liquid state, foamed and plasticized to be used as a nappe, topping, and as a filling material. Since there is no such thing, it can make a great contribution to the industry as a new material that matches the current developed refrigeration / freezing distribution mechanism.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山崎 章一郎 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (56)参考文献 特開 昭60−64626（ＪＰ，Ａ) 特開 昭59−179044（ＪＰ，Ａ) 特開 昭58−129944（ＪＰ，Ａ) 特開 昭53−98310（ＪＰ，Ａ) 特開 昭53−3567（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shoichiro Yamazaki 7-35 Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-60-64626 (JP, A) JP 59-179044 (JP, A) JP 58-129944 (JP, A) JP 53-98310 (JP, A) JP 53-3567 (JP, A)
Claims (1)
形分が３５〜７０重量％となるように糖質により調整
し、かつ全固形分に対する糖質の割合が５０〜６０重量
％である低脂肪起泡性水中油型乳化脂。1. An oil and fat content of 8 to 16.5% by weight, further adjusted by sugar so that the total solid content becomes 35 to 70% by weight, and the ratio of the sugar to the total solid content is 50 to 60% by weight. A low-fat foaming oil-in-water type emulsified fat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60159518A JPH069477B2 (en) | 1985-07-19 | 1985-07-19 | Low-fat foaming oil-in-water emulsion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60159518A JPH069477B2 (en) | 1985-07-19 | 1985-07-19 | Low-fat foaming oil-in-water emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222563A JPS6222563A (en) | 1987-01-30 |
| JPH069477B2 true JPH069477B2 (en) | 1994-02-09 |
Family
ID=15695519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60159518A Expired - Lifetime JPH069477B2 (en) | 1985-07-19 | 1985-07-19 | Low-fat foaming oil-in-water emulsion |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH069477B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0383539A (en) * | 1989-08-28 | 1991-04-09 | Fuji Oil Co Ltd | Production of whipped cream |
| JP2601749B2 (en) * | 1992-06-04 | 1997-04-16 | 株式会社ユーハイム | Foamable oil-in-water edible oil / fat composition and cake production method using the composition |
| JPWO2004041002A1 (en) * | 2002-11-08 | 2006-03-02 | 不二製油株式会社 | Low oil foaming oil-in-water emulsion |
| JP5207403B2 (en) * | 2009-10-14 | 2013-06-12 | 日本製粉株式会社 | Frozen whipped cream mixed with sour ingredients |
| JP5254935B2 (en) * | 2009-11-20 | 2013-08-07 | アヲハタ株式会社 | Aerated fruit processed product |
| CN103648291A (en) * | 2011-07-14 | 2014-03-19 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5831910B2 (en) * | 1976-06-30 | 1983-07-09 | 旭電化工業株式会社 | Foaming oil-in-water emulsified fat |
| JPS5398310A (en) * | 1977-02-08 | 1978-08-28 | Hausu Shiyokuhin Kougiyou Kk | Production of raw materials for emulsified fats and oils |
| JPS58129944A (en) * | 1982-01-26 | 1983-08-03 | Asahi Denka Kogyo Kk | Production of sterilized oil-in-water type emulsion |
| JPS59179044A (en) * | 1983-03-30 | 1984-10-11 | Meiji Milk Prod Co Ltd | Preparation of whipped cream |
| JPS6064626A (en) * | 1983-09-20 | 1985-04-13 | Asahi Denka Kogyo Kk | Preparation of sterile foamable type oil in water type emulsion |
-
1985
- 1985-07-19 JP JP60159518A patent/JPH069477B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6222563A (en) | 1987-01-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6052810B2 (en) | Foamable oil-in-water emulsion and method for producing the same | |
| JP2003102404A (en) | Quality improver for food | |
| EP1662899B1 (en) | Uht treated 100 % non dairy whipping cream | |
| JP5714290B2 (en) | Foamable oil-in-water emulsion composition | |
| JPH069477B2 (en) | Low-fat foaming oil-in-water emulsion | |
| JP6154691B2 (en) | Suspension for sponge cake | |
| US20060134304A1 (en) | O/W emulsion and process for producing food with the same | |
| JP2001292695A (en) | Oil-in-water type emulsion composition | |
| JPS58129944A (en) | Production of sterilized oil-in-water type emulsion | |
| JP2002320446A (en) | Method for producing oil-in-water emulsified fat | |
| JP7157553B2 (en) | Fat and oil composition for shoe | |
| JP2012075430A (en) | Foamable oil-in-water emulsified oil and fat composition for presenting custard flavor | |
| JPS58209947A (en) | Preparation of acidic oil-in-water type emulsified fat | |
| JP4243913B2 (en) | Oil composition for foaming oil-in-water emulsified fat | |
| JP2001178361A (en) | Low-fat water-in-oil composition | |
| JP2003093005A (en) | Pasty oil-in-water emulsified product | |
| JP2970908B2 (en) | Method for producing foamed foods that are stable for a long time at low temperatures | |
| JP6824564B2 (en) | Foamable oil-in-water emulsified oil / fat composition | |
| JP2003102386A (en) | Water-containing chocolate | |
| JP2002017257A (en) | Oil and fat composition for foamable cream | |
| JP3640161B2 (en) | Foamed cream and method for producing the same | |
| JP2002051700A (en) | Oil-in-water emulsified fat | |
| JPS6222551A (en) | Production of garnish having freezing resistance | |
| JP2017201927A (en) | Edible foaming cream and edible whipped cream | |
| JPS6240257A (en) | Production of foamable oil-in-water type emulsifed fat |