JPH0956329A - Oil in water-type emulsion and frozen whipped cream using the same - Google Patents
Oil in water-type emulsion and frozen whipped cream using the sameInfo
- Publication number
- JPH0956329A JPH0956329A JP7230699A JP23069995A JPH0956329A JP H0956329 A JPH0956329 A JP H0956329A JP 7230699 A JP7230699 A JP 7230699A JP 23069995 A JP23069995 A JP 23069995A JP H0956329 A JPH0956329 A JP H0956329A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- weight
- frozen
- water
- 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
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ホイップした状態
で冷凍保存し、解凍しても外観の良好な、耐冷解凍性を
備えた凍結ホイップドクリーム用水中油型乳化物及びそ
れを用いた凍結ホイップドクリームに関するものであ
る。TECHNICAL FIELD The present invention relates to an oil-in-water emulsion for frozen whipped cream which has a good appearance even when frozen and stored in a whipped state and thawed, and a frozen whipped product using the same. It is about do cream.
【０００２】[0002]
【従来の技術】従来、ケーキ等のデコレーションに用い
るクリーム類は、ホイップ前の水中油型乳化物として貯
蔵・取引され、ユーザーが使用の都度それをホイップし
て用いてきた。しかし、このホイップするという作業は
非常に微妙で熟練を要し、且つ相応の時間と労力を要す
る。このような状況から、取扱い性が簡便で保存性が良
く、必要な時にすぐ使用できるホイップ済クリームの供
給が望まれていた。そこで水中油型乳化物をホイップ後
凍結し、ユーザーが解凍すればすぐ使用できる、いわゆ
る凍結ホイップドクリームが開発され、市販されるよう
になった。しかし、解凍時にオーバーラン（起泡量）の
低下や硬さの増加（シマリ）・減少（戻り）等が起き、
品質が損なわれるという問題点があった。2. Description of the Related Art Conventionally, creams used for decorating cakes and the like have been stored and traded as oil-in-water emulsions before whipped, and users have whipped and used them each time they are used. However, the work of whipping is very delicate, requires skill, and requires a considerable amount of time and labor. Under such circumstances, it has been desired to supply a whipped cream that is easy to handle, has good storability, and can be used immediately when necessary. Therefore, a so-called frozen whipped cream, which can be used as soon as the oil-in-water emulsion is whipped and frozen and then thawed by the user, has been developed and put on the market. However, when thawing, the overrun (foaming amount) decreases and the hardness increases (simultaneous) and decreases (returns), etc.
There was a problem that the quality was impaired.
【０００３】これらの問題点を改善するために、１）特
定量のカルシウム塩を添加する方法（特開昭５８−１５
２４５７）、２）油脂のＳＦＣ特性を調整する方法（特
開平２−１００６４６）、３）添加する糖類の主成分の
種類を限定し、かつ糖含量と無脂乳固形分含量を調整す
る方法（特開平３−８３５３９）、４）安定剤として酵
素処理によって低分子化した水溶性食物繊維を添加する
方法（特開平３−１３００４０）などの方法がとられて
きた。しかしながら、上述の方法のうち１）の方法で
は、調整するカルシウムイオン濃度の範囲が非常に限ら
れているために他に添加する天然の無脂乳固形分に存在
する塩類の変動に影響を受け品質をコントロールするこ
とが極めて困難であり、又２）の方法は、口溶けが悪
く、３）の方法では、糖類の種類を限定していることか
ら食感の自由度が限定され、４）の方法では、酵素処理
されているためコストが高くなるという問題を含んでい
る。In order to improve these problems, 1) a method of adding a specific amount of calcium salt (JP-A-58-15).
2457), 2) a method for adjusting the SFC properties of fats and oils (JP-A-2-100646), 3) a method for limiting the types of main components of sugars to be added, and adjusting the sugar content and the non-fat milk solid content ( JP-A-3-83539), 4) Methods such as a method of adding water-soluble dietary fiber whose molecular weight has been reduced by enzymatic treatment as a stabilizer (JP-A-3-130040) have been adopted. However, in the method 1) of the above-mentioned methods, the range of the calcium ion concentration to be adjusted is very limited, so that the method is affected by the fluctuation of salts existing in the natural non-fat milk solids to be added. It is extremely difficult to control the quality, and the method 2) does not melt well in the mouth, and the method 3) limits the type of saccharides, which limits the degree of freedom in texture, and the method 4) In the method, there is a problem that the cost is high because it is treated with an enzyme.
【０００４】[0004]
【発明が解決しようとする課題】上述の如く、解凍時の
品質低下、即ち、耐冷解凍性を改善するために幾つかの
方法が提案されて来ているが、解凍後のオーバーランの
低下やシマリ・戻りの現象を解決し、解凍後の絞りだし
が良好なものは未だ達成されていない。本発明はホイッ
プした状態で冷凍保存し、解凍してもオーバーランの低
下やシマリ・戻りの現象が見られず、解凍後の絞り性が
良好である凍結ホイップドクリーム用水中油型乳化物及
び凍結ホイップドクリームを提供せんとするものであ
る。As described above, some methods have been proposed for improving the quality at the time of thawing, that is, improving the cold thawing resistance, but there is a decrease in overrun after thawing. It has not yet been achieved that the problems of simulation and reversion are solved and that squeezing after thawing is good. The present invention is frozen and stored in a whipped state, there is no phenomenon of overrun reduction or simulative return even when thawed, and the squeezability after thawing is good. Oil-in-water emulsion for frozen whipped cream and frozen It is intended to provide whipped cream.
【０００５】[0005]
【課題を解決するための手段】即ち、本発明は、乳化剤
０．１〜３．０重量％、油脂１０〜５０重量％、水４０
〜８０重量％、炭水化物７〜３０重量％及び乳蛋白質
０．４〜５．０重量％を含有し、且つ該乳化剤は構成脂
肪酸の６０重量％以上が炭素数１８以上の不飽和脂肪酸
であるＨＬＢ ０〜５の蔗糖不飽和脂肪酸エステル及び
構成脂肪酸の８０重量％以上が飽和脂肪酸である多価ア
ルコール飽和脂肪酸エステルを含むことよりなる凍結ホ
イップドクリーム用水中油型乳化物、並びに該乳化物を
ホイップし、凍結した凍結ホイップドクリームを要旨と
するものである。[Means for Solving the Problems] That is, according to the present invention, 0.1 to 3.0% by weight of an emulsifier, 10 to 50% by weight of oil and fat, and 40% of water are used.
.About.80% by weight, carbohydrates 7 to 30% by weight and milk protein 0.4 to 5.0% by weight, and the emulsifier is an HLB in which 60% by weight or more of the constituent fatty acids are unsaturated fatty acids having 18 or more carbon atoms. An oil-in-water emulsion for frozen whipped cream comprising 0 to 5 sucrose unsaturated fatty acid ester and a polyhydric alcohol saturated fatty acid ester in which 80% by weight or more of the constituent fatty acids are saturated fatty acids, and the emulsion is whipped. The main idea is frozen frozen whipped cream.
【０００６】[0006]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明の乳化物に使用する油脂としては、大豆油、ヤシ
油、パーム油、菜種油、コーン油、オリーブ油、綿実
油、サフラワー油、トウモロコシ油等の植物性油脂並び
にこれらの油脂を硬化、分別、エステル交換処理したも
のが挙げられ、これらは単独でも混合しても用いること
ができる。乳化物中の油脂の量は１０〜５０重量％であ
り、好ましくは２０〜３５重量％である。油脂の量が１
０重量％未満ではホイップクリームに充分な保形性が得
られず、一方、５０重量％を越えると水中油型乳化物が
増粘しがちでオーバーランも低くなり、解凍時にシマリ
の現象が見られるので好ましくない。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
Examples of fats and oils used in the emulsion of the present invention include soybean oil, coconut oil, palm oil, rapeseed oil, corn oil, olive oil, cottonseed oil, safflower oil, vegetable oils and fats such as corn oil, and curing and fractionating these fats and oils. Examples thereof include those subjected to transesterification treatment, and these can be used alone or in combination. The amount of fats and oils in the emulsion is 10 to 50% by weight, preferably 20 to 35% by weight. The amount of fat is 1
If it is less than 0% by weight, the whipped cream does not have sufficient shape retention. On the other hand, if it exceeds 50% by weight, the oil-in-water emulsion tends to thicken and the overrun tends to be low. Therefore, it is not preferable.
【０００７】本発明で用いる炭水化物としては、単糖
類、少糖類またはオリゴ糖類、さらに糖アルコール類等
が挙げられる。具体的には、ブドウ糖、果糖、乳糖、麦
芽糖、転化糖、デキストリン、シクロデキストリン、水
飴、コーンシロップ、異性化糖、ソルビトール等が用い
られ、これらは単独でも或いは混合して用いてもよい。
乳化物中の炭水化物の量は７〜３０重量％であり、好ま
しくは２０〜３０重量％である。炭水化物の量が７重量
％未満では冷解凍後に離水が多量に発生し易く、解凍時
にダレの現象が見られる。一方、３０重量％を越えると
水中油型乳化物が増粘し、解凍時にシマリの現象が見ら
れるので好ましくない。The carbohydrates used in the present invention include monosaccharides, oligosaccharides or oligosaccharides, and sugar alcohols. Specifically, glucose, fructose, lactose, maltose, invert sugar, dextrin, cyclodextrin, starch syrup, corn syrup, isomerized sugar, sorbitol and the like are used, and these may be used alone or in combination.
The amount of carbohydrates in the emulsion is 7-30% by weight, preferably 20-30% by weight. When the amount of carbohydrates is less than 7% by weight, a large amount of water is likely to be generated after cold thawing, and a phenomenon of sagging is observed during thawing. On the other hand, if it exceeds 30% by weight, the oil-in-water emulsion increases in viscosity and a phenomenon of simulification is observed at the time of thawing, which is not preferable.
【０００８】本発明で使用する乳化剤は、少なくとも２
種類の脂肪酸エステルを含有するもので、その一つのエ
ステルは特定の蔗糖不飽和脂肪酸エステルであり、他の
エステルは多価アルコールの飽和脂肪酸エステルであ
る。該蔗糖不飽和脂肪酸エステルは、その構成脂肪酸の
６０重量％以上が炭素数１８以上の不飽和脂肪酸からな
り、ＨＬＢが０〜５の値を有するものである。これら蔗
糖不飽和脂肪酸エステルの具体例としては、蔗糖エルカ
酸エステル、蔗糖オレイン酸エステル、蔗糖リノール酸
エステルなどが挙げられ、蔗糖エルカ酸エステル、蔗糖
オレイン酸エステルが好適である。The emulsifier used in the present invention is at least 2
It contains a variety of fatty acid esters, one of which is a specific sucrose unsaturated fatty acid ester and the other of which is a saturated fatty acid ester of a polyhydric alcohol. In the sucrose unsaturated fatty acid ester, 60% by weight or more of its constituent fatty acids are unsaturated fatty acids having 18 or more carbon atoms, and HLB has a value of 0-5. Specific examples of these sucrose unsaturated fatty acid esters include sucrose erucic acid ester, sucrose oleic acid ester, sucrose linoleic acid ester, and the like, and sucrose erucic acid ester and sucrose oleic acid ester are preferable.
【０００９】本発明の乳化剤に用いる多価アルコールの
飽和脂肪酸エステルは、その構成脂肪酸の８０重量％以
上が飽和脂肪酸からなるエステルである。これらエステ
ルの具体例としては、蔗糖ラウリン酸エステル、蔗糖パ
ルミチン酸エステル、蔗糖ベヘン酸エステル、蔗糖ステ
アリン酸エステル等の蔗糖飽和脂肪酸エステル、ソルビ
タンモノステアレート等のソルビタン飽和脂肪酸エステ
ル、プロピレングリコールステアリン酸エステル等のプ
ロピレングリコール飽和脂肪酸エステルなどが挙げられ
るが、これらのうち、蔗糖飽和脂肪酸エステルが好適で
ある。また、使用に当たっては、原料油脂、蔗糖不飽和
脂肪酸エステルのＨＬＢ等を考慮し、これらの蔗糖飽和
脂肪酸エステルを２種以上組み合わせることもできる。
更に、レシチンを添加すると、ホイップ時に乳化を適度
に破壊（解乳化）するので好ましい。レシチンの添加量
は、全量に対し０．０１〜０．１重量％が適当である。The saturated fatty acid ester of a polyhydric alcohol used as the emulsifier of the present invention is an ester in which 80% by weight or more of its constituent fatty acids are saturated fatty acids. Specific examples of these esters include sucrose lauric acid ester, sucrose palmitic acid ester, sucrose behenic acid ester, sucrose saturated fatty acid ester such as sucrose stearate ester, sorbitan saturated fatty acid ester such as sorbitan monostearate, and propylene glycol stearate ester. Examples thereof include propylene glycol saturated fatty acid esters, and of these, sucrose saturated fatty acid esters are preferable. Further, in use, it is possible to combine two or more kinds of these sucrose saturated fatty acid esters in consideration of raw material fats and oils, HLB of sucrose unsaturated fatty acid esters and the like.
Furthermore, it is preferable to add lecithin because it appropriately destroys (demulsifies) the emulsion during whipping. An appropriate amount of lecithin added is 0.01 to 0.1% by weight based on the total amount.
【００１０】乳化剤の量は、０．１〜３．０重量％であ
り、好ましくは０．２〜１．５重量％である。乳化剤の
量が０．１重量％未満では、ホイップ時間が長くなり、
解凍後の造花性・保形性が悪くなり、３．０重量％を越
えると冷凍保存時シマリの現象が発生して絞り性が著し
く低下し、風味を損なうことがあるので好ましくない。
また、脂肪酸エステル中蔗糖不飽和脂肪酸エステルと多
価アルコール飽和脂肪酸エステルの割合は、それぞれの
構成脂肪酸の種類、ＨＬＢ値等によっても異なるが、蔗
糖不飽和脂肪酸エステルは蔗糖飽和脂肪酸エステルに対
し、通常５：１〜１：３０（重量比）であり、好ましく
は１：１〜１：１０である。The amount of emulsifier is 0.1 to 3.0% by weight, preferably 0.2 to 1.5% by weight. When the amount of the emulsifier is less than 0.1% by weight, the whipping time becomes long,
The artificial flowers and shape-retaining properties after thawing are deteriorated, and if it exceeds 3.0% by weight, a phenomenon of simulification occurs during freezing and the squeezing property is remarkably lowered, and the flavor is impaired, which is not preferable.
Further, the ratio of the sucrose unsaturated fatty acid ester and the polyhydric alcohol saturated fatty acid ester in the fatty acid ester varies depending on the type of constituent fatty acids, the HLB value, etc., but the sucrose unsaturated fatty acid ester is usually compared to the sucrose saturated fatty acid ester. It is 5: 1 to 1:30 (weight ratio), and preferably 1: 1 to 1:10.
【００１１】本発明で用いる乳蛋白質としては、脱脂
乳、脱脂粉乳、全粉乳、カゼイン、カゼインナトリウム
などが用いられるが、これらに限定されることはなく、
乳蛋白質であれば任意のものが用いられる。乳蛋白質の
量は０．４〜５．０重量％であり、好ましくは０．５〜
３．０重量％が適当である。乳蛋白質の量が０．４重量
％未満ではホイップクリームとしての風味が充分でな
く、５．０重量％を越えると水中油型乳化物が増粘する
ので好ましくない。Examples of the milk protein used in the present invention include skim milk, skim milk powder, whole milk powder, casein, casein sodium, etc., but are not limited thereto.
Any milk protein can be used. The amount of milk protein is 0.4 to 5.0% by weight, preferably 0.5 to
3.0% by weight is suitable. If the amount of milk protein is less than 0.4% by weight, the flavor of the whipped cream is not sufficient, and if it exceeds 5.0% by weight, the oil-in-water emulsion thickens, which is not preferable.
【００１２】本発明においては、上述のもの以外に安定
剤、着香料等を用いることができる。安定剤としては、
セルロース、カラギーナン、ローカストビーンガム、キ
サンタンガム、グアーガム等が用いられる。安定剤の量
は、０．１〜１．０重量％、中でも０．２〜０．７重量
％が好ましい。安定剤の量が０．１重量％未満では解凍
時に戻りの現象が見られることがあり、逆に１．０重量
％を越えると水中油型乳化物が増粘するので好ましくな
い。着香料としては、任意のものを用いることができ
る。例えば、バニラエッセンス、ミルクフレーバー、バ
ターフレーバー等が挙げられる。In the present invention, stabilizers, flavors and the like other than those mentioned above can be used. As a stabilizer,
Cellulose, carrageenan, locust bean gum, xanthan gum, guar gum and the like are used. The amount of the stabilizer is preferably 0.1 to 1.0% by weight, and more preferably 0.2 to 0.7% by weight. If the amount of the stabilizer is less than 0.1% by weight, a phenomenon of reversion may be observed at the time of thawing, and conversely, if it exceeds 1.0% by weight, the oil-in-water emulsion thickens, which is not preferable. Any fragrance can be used. Examples thereof include vanilla essence, milk flavor, butter flavor and the like.
【００１３】本発明の上記組成からなる水中油型乳化物
は、そのままでも安定に保存されるが、必要によりホイ
ップし、その後凍結することにより凍結ホイップドクリ
ームにされる。本発明の水中油型乳化物は、凍結ホイッ
プドクリーム用に優れたものであり、本発明の水中油型
乳化物をホイップ後凍結して得られる凍結ホイップドク
リームは解凍したとき、オーバーランの低下やシマリ・
戻りの現象が見られず絞り性が良好である。更に、乳化
物をホイップ後ケーキなどにトッピングし、これを凍結
・解凍しても同様の効果が得られる。The oil-in-water emulsion having the above composition of the present invention can be stably stored as it is, but it is whipped if necessary and then frozen to give a frozen whipped cream. The oil-in-water emulsion of the present invention is excellent for frozen whipped cream, and the frozen whipped cream obtained by freezing after whipped the oil-in-water emulsion of the present invention is thawed when overrun. Degradation and summary
There is no phenomenon of return and the drawability is good. Further, the same effect can be obtained by whipped the emulsion and then topping it on a cake or the like, and freezing and thawing it.
【００１４】[0014]
【実施例】次に、本発明を実施例によりさらに具体的に
説明するが、本発明はその要旨を越えない限り以下の実
施例に限定されるものではない。なお、本実施例におい
て特にことわりのない限り、重量％は水中油型乳化物に
対する重量％である。EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist thereof. In this example, unless otherwise specified, the weight% is based on the oil-in-water emulsion.
【００１５】実施例 １ （調製法）６０℃の水４５５．５ｇ（４５．５５重量
％）に水飴１７０ｇ（１７．００重量％）、砂糖９０ｇ
（９．００重量％）、カゼインナトリウム２２ｇ（２．
２０重量％）、セルロース３ｇ（０．３０重量％）、カ
ラギーナン１ｇ（０．１０重量％）、蔗糖ステアリン酸
エステルＳ−１６７０（ＨＬＢ １６、三菱化学フーズ
（株）商品名）１ｇ（０．１０重量％）、ヘキサメタリ
ン酸ナトリウム１ｇ（０．１０重量％）を添加し、溶解
して水相部とした。別に７０℃に加温した油脂２５０ｇ
（２５．００重量％）にレシチン０．５ｇ（０．０５重
量％）、蔗糖ステアリン酸エステルＳ−２７０（ＨＬＢ
２、三菱化学フーズ（株）商品名）３ｇ（０．３０重
量％）、同じく蔗糖エルカ酸エステルＥＲ−２９０（Ｈ
ＬＢ ２、三菱化学フーズ（株）商品名）３ｇ（０．３
０重量％）を溶解して油相部とした。この中へ水相部を
投入し、７０℃で１５分間プロペラ攪拌機により予備乳
化した。この予備乳化液を均質機（ＡＰＶ ＧＡＵＬＩ
Ｎ社製）を用いて一次圧２００ｋｇ／ｃｍ2、２次圧５
０ｋｇ／ｃｍ2の加圧によって均質化した。次に得られ
た水中油型乳化物を８０℃で殺菌し、直ちに氷水中で１
０℃以下に冷却して一晩冷蔵庫でエージングした。Example 1 (Preparation method) 170 g (17.00% by weight) of starch syrup and 90 g of sugar were added to 455.5 g (45.55% by weight) of water at 60 ° C.
(9.00% by weight), 22 g of sodium caseinate (2.
20% by weight), cellulose 3 g (0.30% by weight), carrageenan 1 g (0.10% by weight), sucrose stearate S-1670 (HLB 16, Mitsubishi Chemical Foods Co., Ltd. trade name) 1 g (0.10). % By weight) and 1 g (0.10% by weight) of sodium hexametaphosphate were added and dissolved to form an aqueous phase part. Separately 250g of oil and fat heated to 70 ℃
(25.00% by weight) to lecithin 0.5 g (0.05% by weight), sucrose stearate S-270 (HLB
2, Mitsubishi Kagaku Foods Co., Ltd. 3g (0.30% by weight), also sucrose erucate ER-290 (H
LB 2, Mitsubishi Chemical Foods Co., Ltd. product name) 3 g (0.3
0% by weight) was dissolved to form an oil phase part. The water phase part was put into this, and preliminarily emulsified by a propeller stirrer at 70 ° C. for 15 minutes. A homogenizer (APV GAULI
Manufactured by N company) using a primary pressure of 200 kg / cm 2 and a secondary pressure of 5
Homogenization was carried out by applying a pressure of 0 kg / cm 2 . Next, the obtained oil-in-water emulsion was sterilized at 80 ° C and immediately
The mixture was cooled to 0 ° C or lower and aged in a refrigerator overnight.
【００１６】（評価法）得られた水中油型乳化物をホイ
ップ（愛工舎製作所製、バッチ式ミキサー、水中油型乳
化物量４００ｍｌ，回転数２２９ｒｐｍ、室温２０℃）
し、ホイップクリーム１００ｍｌをビーカーにすり切り
一杯入れてオーバーランと硬さ（不動工業社製、レオメ
ーター、直径３ｃｍの円盤状プランジャー）を測定し
た。さらに、最適起泡状態に達したホイップクリームを
−４０℃で２４時間凍結後、−５℃で２４時間かけて解
凍し、これを絞り出して造花性、保形性、きめ、離水等
を観察し、オーバーラン、硬さの測定を行った。その結
果を表−１に示す。解凍後にオーバーラン（ＯＲ）、硬
さともほとんど変化せず、絞り性は良好であった。(Evaluation Method) Whip the obtained oil-in-water emulsion (manufactured by Aikosha Seisakusho, batch mixer, oil-in-water emulsion amount 400 ml, rotation speed 229 rpm, room temperature 20 ° C.)
Then, 100 ml of whipped cream was put into a beaker, and an overrun and hardness (Rheometer, disk-shaped plunger with a diameter of 3 cm, manufactured by Fudo Kogyo Co., Ltd.) were measured. Furthermore, the whipped cream that has reached the optimum foaming state is frozen at -40 ° C for 24 hours, then thawed at -5 ° C for 24 hours, and squeezed to observe artificial flower shape retention, texture, water release and the like. , Overrun and hardness were measured. The results are shown in Table-1. After thawing, there was almost no change in overrun (OR) and hardness, and the drawability was good.
【００１７】実施例２ 実施例１において蔗糖エルカ酸エステルＥＲ−２９０の
代わりに蔗糖エルカ酸エステルＥＲ−１９０（ＨＬＢ
１、三菱化学フーズ（株）商品名）を用いる以外は、実
施例１と同様にして調製及び評価を行った。その結果を
表−１に示す。解凍後にＯＲ、硬さともほとんど変化せ
ず、絞り性は良好であった。Example 2 Instead of the sucrose erucate ER-290 in Example 1, sucrose erucate ER-190 (HLB) was used.
Preparation and evaluation were performed in the same manner as in Example 1 except that 1, Mitsubishi Chemical Foods Co., Ltd.) was used. The results are shown in Table-1. After thawing, there was almost no change in OR and hardness, and the drawability was good.
【００１８】実施例３ 実施例１において蔗糖エルカ酸エステルＥＲ−２９０の
代わりに蔗糖オレイン酸エステルＯ−１９０（ＨＬＢ
１、三菱化学フーズ（株）商品名）を用いる以外は、実
施例１と同様にして調製及び評価を行った。その結果を
表−１に示す。解凍後にＯＲ、硬さともほとんど変化せ
ず、絞り性は良好であった。Example 3 Instead of sucrose erucate ER-290 in Example 1, sucrose oleate O-190 (HLB) was used.
Preparation and evaluation were performed in the same manner as in Example 1 except that 1, Mitsubishi Chemical Foods Co., Ltd.) was used. The results are shown in Table-1. After thawing, there was almost no change in OR and hardness, and the drawability was good.
【００１９】比較例１ 実施例１において蔗糖ステアリン酸エステルＳ−２７０
及びＳ−１６７０を除く以外は、実施例１と同様にして
調製及び評価を行った。その結果を表−１に示す。実施
例１、２、３と比較して解凍後に硬さが著しく減少し、
これを絞りだした時の造花性が悪く離水した。Comparative Example 1 Sucrose stearate S-270 in Example 1
Preparation and evaluation were performed in the same manner as in Example 1 except that S-1670 and S-1670 were omitted. The results are shown in Table-1. The hardness was significantly reduced after thawing compared to Examples 1, 2, and 3,
When this was squeezed out, the artificial flower properties were poor and water was released.
【００２０】比較例２ 実施例１において蔗糖エルカ酸エステルＥＲ−２９０を
除く以外は、実施例１と同様にして調製及び評価を行っ
た。その結果を表−１に示す。実施例１、２、３と比較
して解凍後に硬さが著しく減少し、これを絞りだした時
の造花性が悪く離水した。Comparative Example 2 Preparation and evaluation were carried out in the same manner as in Example 1 except that the sucrose erucic acid ester ER-290 was removed from Example 1. The results are shown in Table-1. The hardness was remarkably reduced after thawing as compared with Examples 1, 2 and 3, and the artificial flowering property when squeezed out was poor and water was released.
【００２１】[0021]
【表１】 [Table 1]
【００２２】[0022]
【発明の効果】本発明の水中油型乳化物によれば、それ
から調製された凍結ホイップドクリームを冷解凍して
も、離水、戻りの現象等が抑えられ、造花性、キレ、保
形性、きめ等が良好であるので、優れた凍結ホイップク
リームを得ることができる。EFFECTS OF THE INVENTION According to the oil-in-water emulsion of the present invention, even if a frozen whipped cream prepared from it is cooled and thawed, the phenomenon of water separation, reversion, etc. is suppressed, and artificial flowering property, sharpness, and shape retaining property are obtained. Since the texture and the like are good, an excellent frozen whipped cream can be obtained.
Claims (4)
〜５０重量％、水４０〜８０重量％、炭水化物７〜３０
重量％及び乳蛋白質０．４〜５．０重量％を含有し、且
つ該乳化剤は構成脂肪酸の６０重量％以上が炭素数１８
以上の不飽和脂肪酸であるＨＬＢ ０〜５の蔗糖不飽和
脂肪酸エステル及び構成脂肪酸の８０重量％以上が飽和
脂肪酸である多価アルコール飽和脂肪酸エステルを含む
ことを特徴とする凍結ホイップドクリーム用水中油型乳
化物。1. An emulsifier in an amount of 0.1 to 3.0% by weight and an oil and fat 10
~ 50 wt%, water 40-80 wt%, carbohydrate 7-30
% By weight and milk protein of 0.4 to 5.0% by weight, and the emulsifier contains 60% by weight or more of constituent fatty acids having 18 carbon atoms.
An oil-in-water type for frozen whipped cream, characterized in that it contains a sucrose unsaturated fatty acid ester of HLB 0 to 5 which is an unsaturated fatty acid and a polyhydric alcohol saturated fatty acid ester in which 80% by weight or more of the constituent fatty acids are saturated fatty acids. Emulsion.
酸であることを特徴とする請求項１記載の水中油型乳化
物。2. The oil-in-water emulsion according to claim 1, wherein the unsaturated fatty acid is erucic acid or oleic acid.
糖飽和脂肪酸エステルであることを特徴とする請求項１
記載の水中油型乳化物。3. The saturated fatty acid ester of polyhydric alcohol is sucrose saturated fatty acid ester.
The oil-in-water emulsion described.
ップし、次いで凍結した凍結ホイップドクリーム。4. A frozen whipped cream obtained by whipped and then frozen the oil-in-water emulsion according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23069995A JP3359793B2 (en) | 1995-08-17 | 1995-08-17 | Oil-in-water emulsion and frozen whipped cream using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP23069995A JP3359793B2 (en) | 1995-08-17 | 1995-08-17 | Oil-in-water emulsion and frozen whipped cream using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0956329A true JPH0956329A (en) | 1997-03-04 |
| JP3359793B2 JP3359793B2 (en) | 2002-12-24 |
Family
ID=16911938
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP23069995A Expired - Lifetime JP3359793B2 (en) | 1995-08-17 | 1995-08-17 | Oil-in-water emulsion and frozen whipped cream using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3359793B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003093006A (en) * | 2001-09-25 | 2003-04-02 | Snow Brand Milk Prod Co Ltd | Frozen whipped cream |
| JP2004261058A (en) * | 2003-02-28 | 2004-09-24 | Mitsukan Group Honsha:Kk | Mixed air bubble-containing food |
| WO2013008904A1 (en) * | 2011-07-14 | 2013-01-17 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| WO2016035693A1 (en) * | 2014-09-02 | 2016-03-10 | 雪印メグミルク株式会社 | Milk fat cream and method for manufacturing same |
| WO2020090208A1 (en) * | 2018-10-30 | 2020-05-07 | 太陽油脂株式会社 | Oil or fat composition for frozen whipped cream |
-
1995
- 1995-08-17 JP JP23069995A patent/JP3359793B2/en not_active Expired - Lifetime
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003093006A (en) * | 2001-09-25 | 2003-04-02 | Snow Brand Milk Prod Co Ltd | Frozen whipped cream |
| JP2004261058A (en) * | 2003-02-28 | 2004-09-24 | Mitsukan Group Honsha:Kk | Mixed air bubble-containing food |
| WO2013008904A1 (en) * | 2011-07-14 | 2013-01-17 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| CN103648291A (en) * | 2011-07-14 | 2014-03-19 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| JPWO2013008904A1 (en) * | 2011-07-14 | 2015-02-23 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing the same |
| WO2016035693A1 (en) * | 2014-09-02 | 2016-03-10 | 雪印メグミルク株式会社 | Milk fat cream and method for manufacturing same |
| JPWO2016035693A1 (en) * | 2014-09-02 | 2017-06-15 | 雪印メグミルク株式会社 | Milk fat cream and method for producing the same |
| WO2020090208A1 (en) * | 2018-10-30 | 2020-05-07 | 太陽油脂株式会社 | Oil or fat composition for frozen whipped cream |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3359793B2 (en) | 2002-12-24 |
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