JPH07255376A - O/w-type emulsified oil and fat composition for acidic dessert - Google Patents
O/w-type emulsified oil and fat composition for acidic dessertInfo
- Publication number
- JPH07255376A JPH07255376A JP6080960A JP8096094A JPH07255376A JP H07255376 A JPH07255376 A JP H07255376A JP 6080960 A JP6080960 A JP 6080960A JP 8096094 A JP8096094 A JP 8096094A JP H07255376 A JPH07255376 A JP H07255376A
- Authority
- JP
- Japan
- Prior art keywords
- fat composition
- oil
- emulsified oil
- composition
- weight
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 78
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 24
- 235000021185 dessert Nutrition 0.000 title claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims abstract description 13
- 229940038773 trisodium citrate Drugs 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 12
- 239000008101 lactose Substances 0.000 claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 11
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 11
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 8
- 235000021119 whey protein Nutrition 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- 229940080237 sodium caseinate Drugs 0.000 claims description 7
- 235000011850 desserts Nutrition 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 abstract description 21
- 239000008274 jelly Substances 0.000 abstract description 21
- 239000002253 acid Substances 0.000 abstract description 17
- 238000003860 storage Methods 0.000 abstract description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 239000005018 casein Substances 0.000 abstract description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 3
- 235000021240 caseins Nutrition 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 54
- 235000019198 oils Nutrition 0.000 description 54
- 239000003925 fat Substances 0.000 description 51
- 235000019197 fats Nutrition 0.000 description 50
- 239000006071 cream Substances 0.000 description 19
- 239000002585 base Substances 0.000 description 16
- 235000013305 food Nutrition 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 14
- 235000014121 butter Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 235000019482 Palm oil Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000003995 emulsifying agent Substances 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- -1 sorbitan fatty acid ester Chemical class 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- ZBCYZRSCBGENRI-UHFFFAOYSA-N 2-hydroxypropane-1,2,3-tricarboxylic acid trihydrate Chemical compound O.O.O.OC(=O)CC(O)(C(O)=O)CC(O)=O ZBCYZRSCBGENRI-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 229910001413 alkali metal ion Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000368 destabilizing effect Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酸性デザート用の水中
油型乳化油脂組成物に関する。この組成物は耐酸性が高
いので、果汁等の酸性物質を含有するデザート食品のベ
ース部の上下に層充填したり、あるいは内包させた状態
で利用できる。TECHNICAL FIELD The present invention relates to an oil-in-water type emulsified oil / fat composition for acidic desserts. Since this composition has high acid resistance, it can be used in a state of being layer-filled or encapsulated above and below the base portion of a dessert food containing an acidic substance such as fruit juice.
【０００２】[0002]
【従来の技術】従来の多層充填されたデザート食品は、
ベース部分に色素やフレーバーの違うものを用い、それ
らを多層充填して多層としたり、あるいはソース状の組
成物をベース部の上または下に充填し、層状にして製品
化したものが大部分を占めている。最近では、食生活の
高級化や嗜好の多様化に伴ってこのベース部の上に乳化
油脂組成物、いわゆるクリームを充填したもの、あるい
はクリームをホイップしてトッピングした製品も上市さ
れている。2. Description of the Related Art Conventional multi-layered dessert foods are
The base part uses different dyes and flavors, and they are filled in multiple layers to form multiple layers, or the source-like composition is filled on the top or bottom of the base part, and most of the products are layered and commercialized. is occupying. Recently, as the eating habits have become more sophisticated and the tastes have diversified, an emulsified oil and fat composition, so-called cream, or a product obtained by whipped and topped with cream has been put on the market.
【０００３】しかし、ベース部の上にクリームを充填し
たものではベース部が中性域に近いものか、コーヒーゼ
リーのように弱酸性のものに限られ、これよりも酸性域
ではクリームは流動性を維持できないものであった。ま
た、ホイップドクリームをトッピングするものでは、ク
リームはホイップされ絞り出し等により形造られた状態
にあり、保形性、離水等の変化はあるものの、クリーム
としてはこれ以上変化することはない。However, in the case where cream is filled on the base part, the base part is limited to those close to the neutral range or weakly acidic ones such as coffee jelly, and the cream is fluid in the acidic range than this. Could not be maintained. Further, in the case where the whipped cream is topped, the cream is in a state of being whipped and shaped by squeezing and the like, and although there are changes in shape retention, water separation, etc., the cream does not change any more.
【０００４】ところが、果汁、酸味料を用いて強酸性域
にあるベース部にクリームを充填した場合、クリームは
ベース部との接触面でベース部からの酸の影響を受け、
可塑化を始める。通常の酸性デザート用ゼリー食品また
は酸性プディング状組成物は製造後に若干離水するの
で、この離水した強酸性水の一部は保存中にクリームに
移行し、このためクリームの可塑化が促進され、最終的
にはホワイトチョコレート様の硬い凝集物を形成する。However, when cream is filled in the base portion in a strongly acidic region using fruit juice and acidulant, the cream is affected by the acid from the base portion at the contact surface with the base portion,
Begin plasticization. Since ordinary jelly foods for acidic desserts or acidic pudding-like compositions are slightly water-separated after production, a part of the strongly acidic water thus water-separated is transferred to the cream during storage, which promotes plasticization of the cream and the final product. It forms white chocolate-like hard aggregates.
【０００５】フルーツゼリー食品等のベース部の硬さ
は、レオメーターを用い、ヨーグルトカッターで測定す
ると、その降伏値が１００〜１５０ｇ／ｃｍ2 であり、
比較的軟らかいテクスチャーを維持しているので、添加
するクリームもこれに合わせて、喫食時流動性を保って
いなければゼリー食品との調和がとれないものとなり、
商品価値を著しく損ねるものになる。しかし、従来のこ
の種クリーム組成物を強酸性のベース部に添加すると、
保存中に全て可塑化が進むため、フルーツゼリー食品等
の酸性ゼリー食品にクリームを載せた商品は製造されて
いなかった。The hardness of the base portion of a fruit jelly food or the like has a yield value of 100 to 150 g / cm 2 when measured with a yogurt cutter using a rheometer,
Since it maintains a relatively soft texture, the cream to be added must be matched with this, and if it does not maintain fluidity during eating, it will not be in harmony with jelly foods,
The product value will be significantly impaired. However, when a conventional cream composition of this kind is added to a strongly acidic base,
Since all of the plasticization progresses during storage, products in which cream is placed on acidic jelly foods such as fruit jelly foods have not been manufactured.
【０００６】[0006]
【発明が解決しようとする課題】従って、本発明の課題
は、強酸性域にあるゼリー食品やプディング等のデザー
ト食品原料と接触させても凝固、沈澱、可塑化等を起こ
さない安定な耐酸性水中油型乳化油脂組成物を提供する
ことを目的とするものである。さらに、本発明の他の課
題は、水中油型乳化油脂組成物を、酸性域にあるゼリー
状あるいはプディング状組成物を充填したものの上層ま
たは下層に充填するか、あるいは内包された状態に充填
し、長期間保存しても保存中にこの水中油型乳化油脂組
成物が可塑化することのないデザート食品を提供するこ
とを目的とするものである。SUMMARY OF THE INVENTION Accordingly, the object of the present invention is to provide a stable acid resistance which does not cause coagulation, precipitation, plasticization or the like even when it is brought into contact with a jelly food or a pudding or other dessert food material in a strongly acidic range. It is intended to provide an oil-in-water emulsion oil / fat composition. Furthermore, another object of the present invention is to fill the oil-in-water emulsified oil / fat composition in the upper or lower layer of the jelly-like or pudding-like composition in the acidic region, or to fill it in an encapsulated state. The object of the present invention is to provide a dessert food which does not plasticize the oil-in-water emulsified oil / fat composition during storage even after long-term storage.
【０００７】[0007]
【課題を解決するための手段】本発明者らは、上記のよ
うな状況に鑑み、耐酸性に優れた水中油型乳化油脂組成
物を提供すべく鋭意研究の結果、この種乳化油脂組成物
の不安定要因である蛋白質およびカルシウム、マグネシ
ウム等の２価のアルカリ金属イオンを出来るだけ少なく
し、さらに、乳化性の維持と、耐酸性を確保するために
蛋白質の種類と量を規定するとともに、耐酸性を付与、
強化するためクエン酸三ナトリウムを使用したところ、
酸性域においてもすぐれた乳化安定性を示す水中油型乳
化油脂組成物が得られることを見い出し、本発明をなす
に至った。In view of the above situation, the present inventors have earnestly studied to provide an oil-in-water type emulsified oil / fat composition excellent in acid resistance, and as a result, this kind of emulsified oil / fat composition has been obtained. The destabilizing factors of protein and divalent alkali metal ions such as calcium and magnesium are reduced as much as possible, and further the type and amount of protein are regulated to maintain the emulsifying property and to secure the acid resistance. Imparts acid resistance,
When using trisodium citrate to fortify,
It was found that an oil-in-water type emulsified oil / fat composition having excellent emulsion stability even in an acidic region can be obtained, and the present invention has been completed.
【０００８】すなわち、本発明は組成物中に乳糖とクエ
ン酸三ナトリウムを含有する酸性デザート用水中油型乳
化油脂組成物に関する。また本発明は、組成物中、乳糖
を１〜１０重量％、クエン酸三ナトリウムを０．１〜
１．５重量％含有し、蛋白質としてカゼインナトリウム
および／またはホエー蛋白質を０．０１〜０．３重量％
含有する酸性デザート用水中油型乳化油脂組成物に関す
る。That is, the present invention relates to an oil-in-water emulsified oil / fat composition for acidic desserts, which contains lactose and trisodium citrate in the composition. In addition, the present invention also comprises lactose in an amount of 1 to 10% by weight and trisodium citrate in an amount of 0.1 to 10% by weight in the composition.
Contains 1.5% by weight, 0.01-0.3% by weight of sodium caseinate and / or whey protein as protein
The present invention relates to an oil-in-water emulsified oil / fat composition for acidic desserts.
【０００９】本発明による水中油型乳化油脂組成物の使
用原材料は、クリームの製造における公知の原材料の使
用が可能である。例えば、蔗糖をはじめとする各種糖
類、甘味料、着色料、着香料、リン酸塩等の従来のクリ
ームの構成原材料が従来のものと同様の方法で使用でき
る。The raw materials used for the oil-in-water emulsion oil / fat composition according to the present invention may be known raw materials in the production of creams. For example, conventional raw materials for constituting cream such as various sugars including sucrose, sweeteners, colorants, flavors and phosphates can be used in the same manner as conventional ones.
【００１０】一般的に、この種の乳化油脂組成物は、油
相と水相をそれぞれ加温し、混合後、予備乳化し、均質
化した後、殺菌または滅菌し、必要に応じて再び均質化
し、冷却して製造されている。本発明による水中油型乳
化油脂組成物の製造は、従来からの常法によるクリーム
の製造工程をそのまま使用でき、超高温短時間殺菌法
（ＵＨＴ法）により、１１５〜１２０℃での間接殺菌あ
るいは１４０〜１５０℃での直接滅菌等の工程を採用す
ることも可能である。Generally, this type of emulsified oil / fat composition is prepared by heating an oil phase and an aqueous phase, mixing, pre-emulsifying, homogenizing, sterilizing or sterilizing, and, if necessary, homogenizing again. It is manufactured by cooling and cooling. In the production of the oil-in-water emulsified oil / fat composition according to the present invention, the conventional cream production process according to the conventional method can be used as it is, and the indirect sterilization at 115 to 120 ° C. by the ultra high temperature short time sterilization method (UHT method) or It is also possible to employ a process such as direct sterilization at 140 to 150 ° C.
【００１１】使用原料について説明すると、油脂につい
ては、公知の動植物油脂の使用が可能である。脂肪含有
率は特に規定するものではなく、ベース部との相性に応
じて決定する。一般的には組成物中２０〜４０％程度の
脂肪含量が好ましい。通常のノンデーリークリームでは
クリームの香味感を得るため、乳成分として脱脂粉乳、
全脂粉乳、脱脂乳、濃縮乳等を用いているが、これらの
乳成分中の蛋白質やカルシウム、マグネシウム等の２価
のミネラルは耐酸性を阻害するものである。従って、乳
化油脂組成物の耐酸性を確保するためには、脱脂粉乳、
全脂粉乳、脱脂乳、濃縮乳等の添加は好ましくない。ま
た、乳脂肪としてバターの使用も可能であるが、バター
中には生乳と組成がほぼ同じ無脂乳固形分を若干含有し
ているため、乳化油脂組成物の耐酸性を高めるにはバタ
ーオイルを使用するのが好ましい。[0011] Explaining the raw materials used, known fats and oils of animals and plants can be used. The fat content is not particularly specified and is determined according to the compatibility with the base portion. Generally, a fat content of about 20 to 40% in the composition is preferable. Normal non-daily cream has non-fat dry milk as a milk component to obtain the flavor of cream.
Although whole milk powder, skim milk, concentrated milk and the like are used, proteins and divalent minerals such as calcium and magnesium in these milk components inhibit acid resistance. Therefore, in order to ensure the acid resistance of the emulsified oil and fat composition, skim milk powder,
The addition of whole milk powder, skim milk, concentrated milk, etc. is not preferable. It is also possible to use butter as milk fat, but since the butter contains a small amount of non-fat milk solids that have almost the same composition as raw milk, butter oil can be used to increase the acid resistance of the emulsified fat composition. Is preferably used.
【００１２】乳化油脂組成物の耐酸性を阻害する蛋白質
およびカルシウム、マグネシウム等の２価のミネラルを
含まない乳素材として乳糖を使用すると良い。乳糖は乳
化油脂組成物にボディ感を付与するので１〜１０重量
％、好ましくは２〜６重量％添加すると良い。次に、蛋
白質については、耐酸性を長期間維持するため、蛋白質
の選定と添加量は極めて重要な要件となる。良好な乳化
性を維持するための蛋白質にはカゼインナトリウムまた
はホエー蛋白質を使用するのが良い。添加量は極く少量
でよい。また若干乳化は損なわれるものの、蛋白質を添
加しないものでも乳化の維持は可能である。カゼインナ
トリウムまたはホエー蛋白質は、乳化油脂組成物中０．
３重量％以下、好ましくは０．１０〜０．１５重量％の
添加が良い。０．３重量％を越える量を添加した場合、
製造直後の乳化性は極めて良好であるが、この乳化油脂
組成物を酸性ゼリー食品のベース部に充填すると、可塑
化が経時的に促進され、品質的には劣化が進みやすくな
るので、これ以上の添加量は好ましくない。[0012] It is preferable to use lactose as a dairy material that does not contain proteins that inhibit the acid resistance of the emulsified oil and fat composition and divalent minerals such as calcium and magnesium. Since lactose imparts a body sensation to the emulsified oil and fat composition, it may be added in an amount of 1 to 10% by weight, preferably 2 to 6% by weight. Next, regarding the protein, since the acid resistance is maintained for a long time, the selection and the addition amount of the protein are extremely important requirements. It is preferable to use sodium caseinate or whey protein as a protein for maintaining good emulsifying property. A very small amount may be added. Further, although the emulsification is slightly impaired, it is possible to maintain the emulsification even without adding protein. Sodium caseinate or whey protein was added to the emulsified oil / fat composition in an amount of 0.
Addition of 3% by weight or less, preferably 0.10 to 0.15% by weight is good. When the amount added exceeds 0.3% by weight,
Although the emulsifying property immediately after production is extremely good, when the emulsified oil / fat composition is filled in the base portion of an acidic jelly food, plasticization is promoted over time, and deterioration in quality is likely to proceed, so further Is not preferable.
【００１３】次に、この乳化油脂組成物の甘味度および
比重を調整するために糖類を添加する。添加する糖類と
しては上白糖、水飴、糖アルコール等が使用でき、特に
その種類を選ばない。それぞれベース部の酸味と甘味の
バランスをとりながら、糖質の種類と添加量を設定すれ
ば良い。また、この乳化油脂組成物に粘性を付与するた
めには、増粘多糖類を添加するのが好ましい。増粘多糖
類としては、現在食品に用いられているほとんどのもの
が使用可能である。例示すれば、キサンタンガム、グア
ガム、ローカストビーンガム、タマリンド種子ガム、Ｈ
Ｍペクチン、ＬＭペクチン等が効果的に使用できるが、
キサンタンガム、ＨＭペクチン、ＬＭペクチンを単独、
または組み合わせて使用するのが好ましい。Next, saccharides are added to adjust the sweetness and specific gravity of the emulsified fat composition. As sugars to be added, white sugar, starch syrup, sugar alcohol and the like can be used, and the kind thereof is not particularly selected. The type of sugar and the amount added may be set while balancing the sourness and sweetness of the base portion. Further, in order to impart viscosity to the emulsified oil / fat composition, it is preferable to add a thickening polysaccharide. As the thickening polysaccharide, most of those currently used in foods can be used. Examples include xanthan gum, guar gum, locust bean gum, tamarind seed gum, H
M pectin, LM pectin, etc. can be used effectively,
Xanthan gum, HM pectin, LM pectin alone,
Alternatively, it is preferably used in combination.
【００１４】次に、本発明の乳化油脂組成物に耐酸性を
付与し、保存中の乳化性を維持するため、クエン酸三ナ
トリウムの添加は必須の要件である。クエン酸三ナトリ
ウムのみでも耐酸性は維持できるが、好ましくはリン酸
塩と組み合わせて使用すると良い。 このクエン酸三ナ
トリウムの添加量は０．１〜１．５重量％好ましくは
０．３〜０．８重量％である。これより少ないと耐酸性
の付与が難しく、また１．５重量％を越える量の添加で
はクエン酸塩由来の金属臭が強く感じられるようにな
り、食品として適さないものになる。 また本発明の乳
化油脂組成物に用いる乳化剤は公知のものが使用可能で
ある。乳化剤の組み合わせとしては、乳化油脂組成物に
解乳化を生じさせないような強固なコーヒークリーム仕
様の乳化系が好ましい。使用可能な乳化剤を例示すれ
ば、シュガーエステル、モノグリセリド、ソルビタン脂
肪酸エステル、レシチン、有機酸エステル、ポリグリセ
リン脂肪酸エステル等があげられ、これらを単独又は組
み合わせて使用できる。Next, the addition of trisodium citrate is an essential requirement for imparting acid resistance to the emulsified oil and fat composition of the present invention and maintaining the emulsifying property during storage. Although acid resistance can be maintained even with trisodium citrate alone, it is preferably used in combination with a phosphate. The amount of trisodium citrate added is 0.1 to 1.5% by weight, preferably 0.3 to 0.8% by weight. If it is less than this, it is difficult to impart acid resistance, and if it is added in an amount exceeding 1.5% by weight, a metallic odor derived from citrate becomes strongly felt, and it becomes unsuitable as a food. Known emulsifiers can be used for the emulsified oil and fat composition of the present invention. As a combination of emulsifiers, a strong coffee cream type emulsification system that does not cause demulsification of the emulsified oil / fat composition is preferable. Examples of emulsifiers that can be used include sugar ester, monoglyceride, sorbitan fatty acid ester, lecithin, organic acid ester, and polyglycerin fatty acid ester, and these can be used alone or in combination.
【００１５】[0015]
【実施例】次に本発明を実施例、比較例によりさらに具
体的に説明するが、本発明はこの実施例にのみ限定され
るものではない。以下の実施例、比較例の配合量はすべ
て重量％を示すものである。 実施例１ 精製パーム油３０．０％を８０℃まで加温した。これと
は別に、乳糖４．０％、カゼインナトリウム０．５％、
乳化剤０．５％、ＨＭペクチン０．２％、キサンタンガ
ム０．１０％、砂糖８．０％、クエン酸三ナトリウム
１．０％、香料０．０５％、を水５６．０％に添加、溶
解して水相を調製し、６５℃まで加温した。水相を攪拌
しながら、加温した油相を水相に添加し、ホモミキサー
の高速剪断によって予備乳化を行い、予備乳化後直ちに
２段均質機を用い、１段目５０ｋｇ／ｃｍ2 、２段目１
０ｋｇ／ｃｍ2 で均質化を行った。均質化後の乳化油脂
組成物をＵＨＴ殺菌冷却機で１１５℃、３秒間の殺菌を
行い、殺菌後再び２段均質機で１段目３０ｋｇ／ｃｍ
2 、２段目１０ｋｇ／ｃｍ2で均質化を行い、さらに１
０℃まで急速冷却した。以下これと同じ工程および条件
で表１に示す配合により、実施例、比較例に用いる乳化
油脂組成物を調製した。EXAMPLES Next, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples. The compounding amounts of the following examples and comparative examples all show% by weight. Example 1 30.0% of refined palm oil was heated to 80 ° C. Separately from this, 4.0% lactose, 0.5% sodium caseinate,
Add 0.5% emulsifier, 0.2% HM pectin, 0.10% xanthan gum, 8.0% sugar, 1.0% trisodium citrate, 0.05% fragrance to water 56.0% and dissolve. Then, an aqueous phase was prepared and heated to 65 ° C. While stirring the aqueous phase, the heated oil phase was added to the aqueous phase, preliminarily emulsified by high-speed shearing with a homomixer, and immediately after preliminary emulsification, using a two-stage homogenizer, the first stage 50 kg / cm 2 , 2 Step 1
Homogenization was performed at 0 kg / cm 2 . The emulsified oil / fat composition after homogenization is sterilized by a UHT sterilization cooler at 115 ° C. for 3 seconds, and after sterilization, the second stage homogenizer again uses 30 kg / cm in the first stage.
2 , homogenized at the second stage 10kg / cm 2 , and further 1
It was cooled rapidly to 0 ° C. The following emulsified oil and fat compositions used in Examples and Comparative Examples were prepared according to the same steps and conditions and the formulations shown in Table 1.
【００１６】実施例２ 実施例１の精製パーム油の１０重量％をバターオイルに
代え、さらにバターオイル５重量％を増加させ乳化剤を
０．１０重量％増量し、砂糖２重量％、キサンタンガム
０．０４重量％、クエン酸三ナトリウム０．２重量％を
それぞれ減少させた以外実施例１と同じ原材料および同
じ工程により本発明の乳化油脂組成物を調製した。Example 2 10% by weight of the refined palm oil of Example 1 was replaced with butter oil, 5% by weight of butter oil was further added and the amount of emulsifier was increased by 0.10% by weight, 2% by weight of sugar and 0. The emulsified oil and fat composition of the present invention was prepared by using the same raw materials and the same steps as in Example 1 except that the amounts of 04% by weight and 0.2% by weight of trisodium citrate were reduced.
【００１７】実施例３ 実施例１の精製パーム油の５重量％をバターオイルに代
え、乳糖の量を２重量％増加させ、砂糖を２重量％、ク
エン酸三ナトリウムを０．２重量％減少させた以外実施
例１と同じ原材料および同じ工程により本発明の乳化油
脂組成物を調製した。Example 3 Butter oil was substituted for 5% by weight of the refined palm oil of Example 1, the amount of lactose was increased by 2% by weight, sugar was reduced by 2% by weight and trisodium citrate was reduced by 0.2% by weight. The emulsified oil and fat composition of the present invention was prepared by using the same raw materials and the same steps as in Example 1 except for the above.
【００１８】実施例４ 実施例３のカゼインナトリウムを、ホエー蛋白質に代え
た以外実施例３と同じ原材料および同じ工程により本発
明の乳化油脂組成物を調製した。Example 4 An emulsified fat composition of the present invention was prepared by using the same raw materials and the same steps as in Example 3 except that whey protein was used instead of casein sodium in Example 3.
【００１９】ここでは実施の一例を示したが、商品化に
際して、デザート食品に用いる本発明の乳化油脂組成物
は、その甘味度や乳感、濃厚感（こってりタイプ、あっ
さりタイプ）等ベース部となるゼリーのフレーバー、テ
クスチャー等によって原材料を適宜選択するのが良い。Although one example is shown here, when commercialized, the emulsified oil and fat composition of the present invention used for dessert foods has a base portion such as its sweetness, milky feeling and richness (heavy type, light type). It is recommended to appropriately select the raw materials depending on the flavor and texture of the jelly.
【００２０】本発明の実施例１のものは、比較的あっさ
りタイプの乳化油脂組成物であり、ベース部となるゼリ
ーも比較的さっぱりしたものに適している。実施例２の
ものは、乳脂肪分が多く、こってりタイプの乳化油脂組
成物であるので、酸味と甘味の強いゼリーベースとの相
性が良い。実施例３と実施例４のものは乳脂肪分と植物
脂肪分のバランスが良く、あっさりした中にほのかな乳
感を感じる乳化油脂組成物であって、ほとんどのゼリー
ベースに適している。The composition of Example 1 of the present invention is a relatively simple emulsion oil and fat composition, and is suitable for a composition in which the jelly serving as the base portion is relatively clean. Since the thing of Example 2 is a heavy-type emulsified oil-fat composition with a large amount of milk fat, it has a good compatibility with the jelly base having a strong sourness and sweetness. The compositions of Examples 3 and 4 have a good balance of milk fat content and vegetable fat content, and are emulsified oil and fat compositions that give a delicate milky feel to the skin, and are suitable for most jelly bases.
【００２１】比較例１は、実施例１で使用する原材料の
乳糖を脱脂乳に代えた配合にしたものであり、風味が良
好であった。比較例２は、実施例１の精製パーム油の１
０重量％を１５重量％のバターオイルに代えるととも
に、乳糖を脱脂乳に代え、さらにカゼインナトリウムの
量を０．６５重量％増加させたものであり、コーヒーク
リーム様の配合であって、中性付近での乳化安定性は極
めて良好であった。In Comparative Example 1, the raw material used in Example 1 was blended with skim milk instead of lactose, and the flavor was good. Comparative Example 2 is 1 of the refined palm oil of Example 1.
The amount of 0% by weight was changed to 15% by weight of butter oil, lactose was changed to skim milk, and the amount of sodium casein was increased by 0.65% by weight. The emulsion stability in the vicinity was extremely good.
【００２２】比較例３は、実施例１の原材料配合に対し
て、精製パーム油の５重量％をバターオイルに代え、カ
ゼインナトリウムの量を０．８５重量％増加し、ＨＭペ
クチンとクエン酸三ナトリウムを全く添加しないもので
あり、比較例２と同様の性質をもった乳化油脂組成物で
あった。比較例４は精製パーム油の５重量％をバターオ
イルに代え、ホエー蛋白質を本発明の蛋白質含有量の上
限以上にしたものであるが、これも中性域での乳化安定
性は優れていた。In Comparative Example 3, 5% by weight of refined palm oil was replaced with butter oil, the amount of sodium caseinate was increased by 0.85% by weight, and HM pectin and citrate trihydrate were added. It was an emulsified oil and fat composition having the same properties as in Comparative Example 2, in which sodium was not added at all. In Comparative Example 4, 5% by weight of the refined palm oil was replaced with butter oil, and the whey protein content was made to be equal to or higher than the upper limit of the protein content of the present invention, which was also excellent in emulsion stability in the neutral range. .
【００２３】本発明の実施例および比較例により調製し
た乳化油脂組成物は、次に述べるフルーツゼリーを用い
て耐酸性について試験した。１００ｍｌ容量の容器にス
トローベリーゼリーミックス（ＰＨ３．６、酸度０．４
０）８０ｇを充填し、冷却した。ゼリーがセットしたと
ころで、調製した乳化油脂組成物１５ｇをゼリーの上に
充填し、上蓋をシールして保存試料とした。この保存試
料を１０℃で２週間保存し、ゼリーの上に充填した乳化
油脂組成物の脂肪球の状態と流動性を評価した。評価結
果を表２に示す。The emulsified oil and fat compositions prepared according to the examples and comparative examples of the present invention were tested for acid resistance using the fruit jelly described below. Strawberry jelly mix (PH3.6, acidity 0.4
0) 80 g was charged and cooled. When the jelly was set, 15 g of the prepared emulsified oil and fat composition was filled on the jelly, and the upper lid was sealed to give a preserved sample. This preserved sample was preserved at 10 ° C. for 2 weeks, and the state of fat globules and fluidity of the emulsified oil and fat composition filled on the jelly were evaluated. The evaluation results are shown in Table 2.
【００２４】[0024]
【表１】 [Table 1]
【００２５】[0025]
【表２】 [Table 2]
【００２６】この結果によると、実施例のものはいずれ
もゼリー充填後の経時的な脂肪凝集はほとんどなく、乳
化状態は良好であった。また、流動性も損なわれること
なく、風味、口溶けの劣化等の乳化破壊によって生じる
品質の変化もほとんど認められなった。According to these results, in all the examples, there was almost no fat aggregation with time after jelly filling, and the emulsified state was good. Further, the fluidity was not impaired, and almost no change in quality caused by emulsion destruction such as deterioration of flavor and melting in the mouth was observed.
【００２７】比較例１、２では充填後に乳化油脂組成物
の可塑化がすすみ、２週間後には硬く固化した状態にな
った。脱脂粉乳を使用していない比較例３、４も充填後
１週間目では可塑化がすすんでいたが、乳化油脂組成物
の硬さは比較例１、２に比べて軟らかかった。比較例
３、４の乳化油脂組成物の可塑化傾向は充填後２週間目
で顕著となったが、硬さは比較例の中では軟らかかっ
た。しかし、可塑化することによって商品としての価値
は大きく損なわれた。In Comparative Examples 1 and 2, the emulsified oil and fat composition proceeded to be plasticized after filling, and became hard and solidified after 2 weeks. Comparative Examples 3 and 4 which did not use skim milk powder were also plasticized one week after filling, but the hardness of the emulsified oil and fat composition was softer than that of Comparative Examples 1 and 2. The plasticization tendency of the emulsified oil and fat compositions of Comparative Examples 3 and 4 became remarkable two weeks after the filling, but the hardness was soft in Comparative Examples. However, the plasticization has greatly impaired its value as a product.
【００２８】酸性域に接した乳化油脂組成物の可塑化は
脱脂粉乳や全脂粉乳といった乳蛋白質と２価のアルカリ
金属塩を多く含有するものがもっとも顕著であり、ま
た、カゼインナトリウム、ホエー蛋白質等もある程度以
上含有すると、乳化油脂組成物の可塑化が促進された。
本発明の実施例でも明らかなように、乳化油脂組成物中
に２価のアルカリ金属塩をほとんど含まず、また、総蛋
白量も０．３重量％以下の系では、クエン酸三ナトリウ
ムの併用で、酸性域ゼリーに上に乳化油脂組成物を添加
しても、乳化油脂組成物の可塑化は進まないものであっ
た。The plasticization of the emulsified oil / fat composition in contact with the acidic region is most remarkable in those containing a large amount of milk protein and divalent alkali metal salt such as skim milk powder and whole milk powder, and sodium caseinate and whey protein. Etc., the plasticization of the emulsified oil / fat composition was promoted when it was contained in a certain amount or more.
As is clear from the examples of the present invention, the emulsified oil and fat composition contains almost no divalent alkali metal salt, and the total protein content is 0.3% by weight or less. Then, even if the emulsified oil and fat composition was added to the jelly in the acidic region, the plasticization of the emulsified oil and fat composition did not proceed.
【００２９】[0029]
【発明の効果】本発明の乳化油脂組成物は、低酸性域に
あるゼリー状あるいはプディング状組成物を容器に充填
しその下層、または上層、あるいは内包させた状態に本
発明の乳化油脂組成物を充填し、これと一体の状態で長
期間保存しても乳化油脂組成物が可塑化することのない
デザート食品を得ることができる。The emulsified oil and fat composition of the present invention is a composition in which a jelly-like or pudding-like composition in a low acid range is filled in a container and the lower layer, the upper layer or the state of being included therein. It is possible to obtain a dessert food product in which the emulsified oil / fat composition does not plasticize even when the emulsified oil / fat composition is filled with and stored for a long period of time.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 川北 佳代子 埼玉県川越市小堤38−33 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Kayoko Kawakita 38-33 Kotsumi, Kawagoe City, Saitama Prefecture
Claims (3)
ことを特徴とする酸性デザート用水中油型乳化油脂組成
物。1. An oil-in-water emulsified oil / fat composition for acidic desserts, which comprises lactose and trisodium citrate.
リウムを０．１〜１．５重量％含有する請求項１記載の
酸性デザート用水中油型乳化油脂組成物。2. The oil-in-water type emulsified oil / fat composition for an acidic dessert according to claim 1, which contains lactose in an amount of 1 to 10% by weight and trisodium citrate in an amount of 0.1 to 1.5% by weight.
に、蛋白質としてカゼインナトリウムおよび／またはホ
エー蛋白質を０．０１〜０．３重量％含有する酸性デザ
ート用水中油型乳化油脂組成物。3. An oil-in-water emulsified oil / fat composition for acidic desserts, which comprises 0.01 to 0.3% by weight of sodium caseinate and / or whey protein as a protein in the emulsified oil / fat composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08096094A JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP08096094A JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07255376A true JPH07255376A (en) | 1995-10-09 |
| JP3253795B2 JP3253795B2 (en) | 2002-02-04 |
Family
ID=13733088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP08096094A Expired - Fee Related JP3253795B2 (en) | 1994-03-28 | 1994-03-28 | Oil-in-water emulsified oil / fat composition for acidic dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3253795B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002101822A (en) * | 2000-10-02 | 2002-04-09 | Kanegafuchi Chem Ind Co Ltd | Method for producing filling material for confectionery and bakery |
| US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
| WO2003009695A3 (en) * | 2001-07-26 | 2003-05-01 | Unilever Nv | Fat-emulsions |
| JP2005525808A (en) * | 2002-05-16 | 2005-09-02 | フイルメニツヒ ソシエテ アノニム | Flavored oil-in-water emulsions for food applications |
| JP2009278896A (en) * | 2008-05-21 | 2009-12-03 | Miyoshi Oil & Fat Co Ltd | Cow milk-like powdery oil and fat |
| JP2010017171A (en) * | 2008-06-11 | 2010-01-28 | Kaneka Corp | Oil-in-water type emulsified oil-and-fat composition |
| JP2010046036A (en) * | 2008-08-25 | 2010-03-04 | Kaneka Corp | Butter flavor oil-in-water emulsified oil and fat composition |
-
1994
- 1994-03-28 JP JP08096094A patent/JP3253795B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
| JP2002101822A (en) * | 2000-10-02 | 2002-04-09 | Kanegafuchi Chem Ind Co Ltd | Method for producing filling material for confectionery and bakery |
| WO2003009695A3 (en) * | 2001-07-26 | 2003-05-01 | Unilever Nv | Fat-emulsions |
| AU2002333232B2 (en) * | 2001-07-26 | 2006-03-09 | Unilever Plc | Fat-emulsions |
| US7326431B2 (en) | 2001-07-26 | 2008-02-05 | Unilever Bestfoods North America, Division Of Conopco, Inc. | Fat-emulsions |
| JP2005525808A (en) * | 2002-05-16 | 2005-09-02 | フイルメニツヒ ソシエテ アノニム | Flavored oil-in-water emulsions for food applications |
| JP2009278896A (en) * | 2008-05-21 | 2009-12-03 | Miyoshi Oil & Fat Co Ltd | Cow milk-like powdery oil and fat |
| JP2010017171A (en) * | 2008-06-11 | 2010-01-28 | Kaneka Corp | Oil-in-water type emulsified oil-and-fat composition |
| JP2010046036A (en) * | 2008-08-25 | 2010-03-04 | Kaneka Corp | Butter flavor oil-in-water emulsified oil and fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3253795B2 (en) | 2002-02-04 |
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