JPS6236649B2 - - Google Patents
Info
- Publication number
- JPS6236649B2 JPS6236649B2 JP52059570A JP5957077A JPS6236649B2 JP S6236649 B2 JPS6236649 B2 JP S6236649B2 JP 52059570 A JP52059570 A JP 52059570A JP 5957077 A JP5957077 A JP 5957077A JP S6236649 B2 JPS6236649 B2 JP S6236649B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- fatty acid
- oil
- foaming
- 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
Links
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- 238000005187 foaming Methods 0.000 claims description 55
- 239000006071 cream Substances 0.000 claims description 48
- -1 sorbitan unsaturated fatty acid esters Chemical class 0.000 claims description 36
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 25
- 239000000194 fatty acid Substances 0.000 claims description 25
- 229930195729 fatty acid Natural products 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 23
- 229930006000 Sucrose Natural products 0.000 claims description 19
- 239000005720 sucrose Substances 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 17
- 239000003995 emulsifying agent Substances 0.000 claims description 16
- 239000008346 aqueous phase Substances 0.000 claims description 15
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 13
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 11
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- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 6
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- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 5
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- 238000002156 mixing Methods 0.000 description 5
- 235000011069 sorbitan monooleate Nutrition 0.000 description 5
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- 229940035049 sorbitan monooleate Drugs 0.000 description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 5
- 241001672694 Citrus reticulata Species 0.000 description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
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- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 229920000728 polyester Polymers 0.000 description 4
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
- 235000021012 strawberries Nutrition 0.000 description 4
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 3
- 150000005690 diesters Chemical class 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 239000008173 hydrogenated soybean oil Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- 235000011076 sorbitan monostearate Nutrition 0.000 description 3
- 239000001587 sorbitan monostearate Substances 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
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- 102000011632 Caseins Human genes 0.000 description 2
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- 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 description 2
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
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- 239000004310 lactic acid Substances 0.000 description 1
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- 230000007774 longterm Effects 0.000 description 1
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- 235000010449 maltitol Nutrition 0.000 description 1
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- 239000000178 monomer Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
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Landscapes
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Description
【発明の詳細な説明】
本発明は酸味性食品を含有し、しかも安定な起
泡状態を保つているところの、起泡されたクリー
ム状組成物に関するものである。
一般にホイツプクリームと称されているクリー
ム状組成物(以下クリーム類と称することもある)
は風味にすぐれた食品として製菓用、調理用に使
用され、特に製菓用としてはデコレーシヨンケー
キ、シヨートケーキ等のトツピング用、ナツペ
用、サンド用として、オムレツケーキ、シユーク
リーム、クレープ、コルネ等のフイリング用とし
て用途が広いものである。従来、使用にあたつて
はクリーム類にブランデー、ホワイトキユラソー
等の洋酒、バニラ、オレンジ等の香料をミツクス
し起泡させて用いるかサンドフイリング用として
はいちご、白桃、みかん等の果実類を固形のまま
はさみ込むか軽くまぜ合わせて用いることが多か
つた。
洋菓子製造業界においては商品のバラエテー化
をはかるという目的から固型のいちご、みかん等
の果物を含んだサンド、フイリング素材の他に全
く新しいサンドフイリングの探索に頭を痛めてい
る現状にある。本発明者らはクリーム類といち
ご、みかん等の果実の組み合わせが風味的にマツ
チングがよく、一般消費者に好まれているという
現実からクリーム類と最もよくマツチングするも
のは適度の酸味をもつた食品、たとえばいちごジ
ヤム、オレンジマーマレード、あんずジヤムのご
とき果実ジヤム、ヨーグルトのごとき醗酵乳であ
ることを見出した。
しかしながらこれらの酸味性食品はジヤム状ペ
ースト状の半固形の物質であるため、クリーム類
とまぜ合わせる場合は、クリーム類に起泡前にま
ぜて起泡することは、ジヤム状、ペースト状の半
固形の物質が完全に分散してしまい、またヨーグ
ルト状のものにあつてはその酸性性質のため起泡
時の安定性、たとえば起泡ずみクリームのオーバ
ーラン、コシ、キメ等が不良となり好ましくなく
クリーム類の起泡がほぼ8分程度まで進行してか
らまぜ合わせることが必要であるが、従来のクリ
ーム類では起泡時の終点幅が狭く、また低いpH
(水素イオン濃度)に対して不安定なため混合攪
拌中にクリームのきめが荒れ、バサつき現象を生
じ商品価値が全くなくこのような酸味性食品との
まぜ合わせは全く行われ得ないことであつた。
本発明者らは、酸味性食品を含有し、しかも安
定な起泡状態を保ちうるところの、起泡されたク
リーム類を得るべく研究を重ねた結果、低油分の
糖類を含有する特定の起泡性水中油型乳化脂を用
いることによつて安定な起泡状態を保ちうる酸味
性食品含有の起泡されたクリーム状組成物が得ら
れることを見い出し、本発明に到達した。
本発明は酸味性食品と、油脂18〜35重量%、水
酸基価200以上のソルビタンス不飽和脂肪酸エス
テル、レシチンの中から選ばれた1種又は2種の
乳化剤(a)と蔗糖脂肪酸エステル(b)とヨウ素価60未
満のグリセリン脂肪酸エステル、ソルビタン飽和
脂肪酸エステル、プロピレングリコール脂肪酸エ
ステルの中から選ばれた1種又は2種以上の乳化
剤(c)とを含有する乳化剤0.2〜2.0重量%、糖類、
可溶性蛋白質及び安定剤を含有する水性相65〜82
重量%を含有する起泡されたクリーム状組成物と
を含有し、しかも該クリーム状組成物が該酸味性
食品に対し安定なる起泡状態を保持しているとこ
ろの、起泡されたクリーム状組成物である。
上記のクリーム状組成物に使用しうる油脂は天
然動植物油脂、合成トリグリセライドおよびそれ
らに、水素添加、エステル交換、分別等の処理を
ほどこし得られる油脂の単独または混合物であつ
て、特に10℃におけるSFI(固体脂含有係数)が
20〜50で、上昇融点25〜40℃のものが好ましく、
例えば、大豆油、綿実油、とうもろこし油、サフ
ラワー油、パーム油、ヤシ油、ナタネ油、カボツ
ク油、乳脂、ラード、牛脂、魚油、鯨油等の各種
の動植物油脂およびそれらに水素添加、エステル
交換、分別等の処理を施して得られる油脂等があ
げられる。本発明で使用されるクリーム状組成物
は上記の如き油脂を18〜35%(重量基準、以下同
じ)含有する。油脂含量が18%より少ないと充分
に起泡しなかつたり、最適起泡状態の保形性が満
足しうるものでなかつたりし、逆に油脂含量が35
%を越えらと、乳化脂の粘度が高くなりすぎて、
起泡時のオーバーランが低くなり、最適起泡状態
における保形性、きめ等に関する安定性も悪く、
すみやかに固化が進行することから、18〜35%が
適当である。
本発明の起泡されたクリーム状組成物に使用さ
れる、酸性食品に対して安定なる起泡状態を保ち
うるクリーム状組成物としては
〔I〕 油脂18〜35%、
〔II〕 水酸基価(OHV)200以上のソルビタン
不飽和脂肪酸エステル、レシチンの中から選ば
れた1種又は2種の乳化剤(a)と、蔗糖脂肪酸エ
ステル(b)と、ヨカ素価60未満のグリセリン脂肪
酸エステル、ソルビタン飽和脂肪酸エステル、
プロピレングリコール脂肪酸エステルの中から
選ばれた1種又は2種以上の乳化剤(c)とを含有
する乳化剤0.2〜2.0%、
〔III〕 糖類、可溶性蛋白質および安定性を含有
する水性相65〜82%
とを含有する起泡性クリーム状組成物があげられ
る。
また、上記のクリーム状組成物の水相に含まれ
る糖類としては、例えば蔗糖、果糖、ブドウ糖、
乳糖、麦芽糖、ソルビトール、転化糖、コーンシ
ロツプ、オリゴ糖等が挙げられ特に非還元性糖類
と還元性糖類との両者からなるものが好ましい。
かかる非還元性糖類としては例えば蔗糖、ソル
ビトール、マンニトール、キシリトールのごとき
単糖類アルコール、マルチトールのごとき二糖類
アルコール等があり、非還元性糖類としてはでん
ぷん酵素糖化物、でんぷん酸糖化物、異性化糖、
転化糖等のシロツプ類、またその粉末化されたも
の、さらにぶどう糖分子が数個結合したいわゆる
オリゴ糖類、麦芽糖、乳糖等の2糖糖類、ぶどう
糖、果糖等の単糖類等がある。非還元性糖類とし
ては特に
DE=直接還元糖(ブドウ糖として表示)/固形分量×
100
で示される値(デンプンの加水分解の程度を示す
値)が35〜80のものが好ましく、還元性糖類の
DEはクリーム状組成物の保水性と密接な関係が
あり、DEが35未満であつたり、80を越える場合
保水性が低下し、また凍結、解凍した場合の凍結
解凍耐性という点からも好ましくない。
糖類はクリーム状組成物の水分に作用し、その
物性を改善するものと考えられ、その添加量はそ
れらの物性を考えて決定すべきであることはいう
までもないが、重要な点は甘味度の調整である。
添加量はクリーム状組成物の物性に関しては、水
性相に対して10〜40%、好ましくは15〜35%添加
すべきであり、かつその構成は出来上りのクリー
ム状組成物の甘味度が蔗糖をクリーム状組成物に
5〜20%、好ましくは7〜17%入れた場合の甘味
度になるようにすべきである。
糖類の構成は、還元性糖類の量をA、非還元性
糖類の量をBとするときA×DE/A+B≦60かつA/
A+B≧
0.5の範囲になるようにするのが好ましい。
A×DE/A+Bが60を越えると、クリーム状組成物中
に
含まれる還元性基が多くなり、水溶性蛋白類に含
まれるアミノ酸等と反応し、色調のカツ変、風味
の劣化が起りやすくなる。またA/A+Bが0.5以下に
なると糖類の保水性が不十分となりやすく、クリ
ーム状組成物の物性に好ましくないのである。ま
た可溶性蛋白質としては例えば牛乳等の獣乳、脱
脂乳、練乳、脱脂練乳、粉乳、脱脂粉乳、凍結濃
縮脱脂乳、加糖濃縮バターミルク、粉末バターミ
ルク、粉末ホエー、クリームカゼイン、ナトリウ
ムカゼイネート、大豆蛋白等の植物蛋白質等があ
り、またこの可溶性蛋白質類の量は風味上またク
リーム状組成物の粘度の点からクリーム状組成物
全体に対し2〜7%となるようにするのが好まし
い。また脱脂粉乳、粉乳等を使用する場合は種々
のリン酸塩を添加することが好ましい。リン酸塩
には主としてその水素イオン濃度緩衝作用、金属
イオン封鎖作用、増粘防止作用等がありクリーム
状組成物の品質安定に寄与し、必要に応じて適宜
添加する。かかるリン酸塩としては第1リン酸ナ
トリウム、第2リン酸ナトリウム、第3リン酸ナ
トリウム、メタリン酸ナトリウム、ポリリン酸ナ
トリウム、ピロリン酸ナトリウム等が使用でき、
クエン酸塩等の他の塩と併用することによつてよ
り一層効果を発揮する場合もある。
また、本発明で使用されるクリーム状組成物の
水相は必須成分として安定剤を含有する。かかる
安定剤としては例えばグアーガム、タマリンド種
子抽出物、カラギーナン、ローカストビーンガ
ム、ゼラチン等の天然ガム質、および例えばカル
ボキシメチルセルローズ、メチルセルローズ、ア
ルギン酸ソーダ等の合成ガム質等があり、安定剤
の量はその種類によつて若干異なるが0.1〜0.4%
が好ましい。0.1%より少くなると乳化脂を起泡
させた場合の最適起泡状態に適するまでの時間が
必要以上に長くなり、また0.4%を越えるとクリ
ーム状組成物の粘度が高くなりすぎたり、また食
感を損つたりするから、好ましくない。
また、本発明で使用されるクリーム状組成物に
使用さるソルビタン不飽和脂肪酸エステルとは
炭素数16〜22個の不飽和脂肪酸を50%、好ましく
は70%以上含有する脂肪酸とソルビタンあるいは
ソルビタンを主成分とし、ソルビトール、ソルバ
イドを含有する混合物とのモノエステルを主成分
とし、ジ−またはトリ−エステルあるいはその他
のポリエステルを少量含有する混合物であつて、
200以上の水酸基価を有するものである。ここで
水酸基価とは1gの試料に含まれる遊離の水酸基
をアセチル化するに必要な酢酸を中和するために
必要な水酸化カリウムのmg数である。
このソルビタン不飽和脂肪酸エステルの水酸基
価はクリーム状組成物の起泡性と起泡されたクリ
ーム状組成物の保形性に密接に関係しており、そ
の水酸基価が200未満であると、クリーム状組成
物の起泡性が悪化し、最適起泡状態に達するまで
の時間が長くなり、また起泡されたクリーム状組
成物も保形性の弱いものになつてしまうのであ
る。
更に、本発明で使用されるクリーム状組成物に
使用されるレシチンとは、例えばフオスフアチジ
ル・コリン、フオスフアチジル・エタノールアミ
ン、イノシトール・フオスフアチド、の如きリン
脂質を主成分とするもので通称“レシチン”とよ
ばれていりところの、例えば大豆レシチン、卵黄
レシチンの如き物質をいう。
ソルビタン不飽和脂肪酸エステルおよび/また
はレシチンの量は全乳化剤量の60〜90%、特に70
〜80%を占めるようにするのが好ましく、60%未
満である場合は最適起泡状態に達するまでの時間
が長く、保形性も弱くなりやすく、逆に90%を越
える場合は起泡性クリーム状組成物の粘度が高
く、またオーバーランも低くなる。
さらに、本発明で使用されるクリーム状組成物
に含有される乳化剤の必須の構成成分である蔗糖
脂肪酸エステルとは炭素数12〜22個の飽和およ
び/または不飽和の脂肪酸と蔗糖とのモノ−、ジ
−、トリ−、テトラ−、ペンタ−エステル等の各
種のエステルあるいはそれらの混合物であり、こ
れらの中でもHLB2〜7のものが好ましい。
HLB2の蔗糖脂肪酸エステルとしては例えばトリ
−、テトラ−およびそれ以上のポリエステル約90
%、モノ−、およびジ−エステル約10%からなる
組成のものがあり、またHLB7の蔗糖脂肪酸エス
テルとしては例えばジ−、トリ−およびそれ以上
のポリエステル約60%、モノエステルが約40%か
らなる組成のものがある。
また本発明で使用されるクリーム状組成物に使
用されるヨウ素価60未満のグリセリン脂肪酸エス
テルとしては例えばグリセリンと炭素数12〜22個
の飽和および/または不飽和の脂肪酸とのモノエ
ステルまたは該モノエステルを主成分とし、ジエ
ステル等を含有するものがあり、特に好ましくは
グリセリンと炭素数16〜18の脂肪酸とのモノエス
テルを主成分とするものである。
更に、本発明で使用されるクリーム状組成物に
使用されるソルビタン飽和脂肪酸エステルとは炭
素数12〜22個の飽和脂肪酸あるいはそれと少量の
不飽和脂肪酸との混合物とソルビタンあるいはソ
ルビタンを主成分とし、ソルビトール、ソルバイ
ドを含有する混合物とのモノエステルを主成分と
し、ジ−またはトリ−エステル等のポリエステル
を含有するものである。これらの中でも特に好ま
しいものは結合脂肪酸中の飽和脂肪酸が80%以上
のもので、モノエステル含量が50%以上のもので
ある。
更に、本発明で使用されるクリーム状組成物に
使用されるプロピレングリコール脂肪酸エステル
とは炭素数12〜22個の飽和脂肪酸とプロピレング
リコールとのモノエステルを主成分とするもので
ある。
なお、上記の各種の乳化剤を構成する飽和脂肪
酸としては例えばミリスチン酸、パルミチン酸、
ステアリン酸、ラウリン酸、アラキン酸等があ
り、その中でも特にパルミチン酸、ステアリン酸
が好ましく、また不飽和脂肪酸としては例えばオ
レイン酸、ゾーマリン酸、リノール酸、エライジ
ン酸、リノレイン酸等があるがその中でも特にオ
レイン酸、ゾーマリン酸、リノール酸が好まし
い。
乳化剤は一般的に風味が悪く、製品自体を直接
食するようなクリーム状組成物においてはその添
加量は出来るだけ少ない方が好ましいが、本発明
で使用されるクリーム状組成物においては乳化剤
の合計量として少くとも0.2%は必要である。し
かし2%を越えると風味が悪くなるばかりでな
く、最適起泡状態に達するまでの時間が長くなり
すぎて、連続して機械的に起泡させて起泡された
クリーム状組成物を製造するための起泡性クリー
ム状組成物としては適さず、また、起泡されたク
リーム状組成物を凍結した場合の凍結解凍後の保
形成が悪くなり、結局乳化剤の量は全量で0.2〜
2.0%が好ましい。
本発明で使用されるクリーム状組成物は上記の
如き油脂を加熱溶融したものに上記の乳化剤の一
部または全部を加えるか、または全く乳化剤を加
えずに調製された油相と水に糖類、可溶性蛋白質
および安定剤、場合によつては乳化剤を溶解して
調製された水相とを混合して、均質化し、水中油
型エマルジヨンを形成せしめることにより、製造
できる。糖類、安定剤、可溶性蛋白質は油脂に添
加してこれを水相と混合、乳化、均質化して、水
相中にそれらを移行せしめることによつても、上
記のクリーム状組成物は製造できる。
また、本発明で使用されるクリーム状組成物を
殺菌処理する場合は種々の殺菌手段を使用すれば
よく、例えば超高温瞬間殺菌(以下UHT殺菌と
いう)機を使用して殺菌する場合は、間接加熱方
式、直接加熱方式のいずれの加熱方式を採用して
いるものも使用できる。
このようなUHT殺菌処理装置としては、間接
加熱方式のものとし例えばAPV・プレート式
UHT処理装置(APV社製)、C.P.UHT殺菌装置
(クリーメリイ・パツケージ社製)、ストルク・チ
ユーブラー型UHT殺菌装置(ストルク社製)、直
接加熱方式のものとして、ユーベリゼーシヨン滅
菌装置(APV社製)、アルフア・ラバルVTIS滅
菌装置(アルフア・ラバル社製)、パラリゼータ
ー(パツシユ・アンド・シルケボーグ社製)、
Ultra therm infusion heater殺菌装置(クリー
メリイ・パツケージ社製)等があり、これらのも
のから適宜選択して使用できる。
上記の、本発明で使用されるクリーム状組成物
は、通常の手段で起泡することができ、その起泡
体は従来のクリーム状組成物の起泡体が酸味性食
品に対し、安定な起泡状態を保持し得なかつたの
に対し、驚くべきことに、酸味性食品に対し、安
定な起泡状態を保持しうるものであり、本発明の
酸味性食品を含有するところの起泡されたクリー
ム状組成物を製造しうるのである。
本発明で起泡されたクリーム状組成物中に含有
しうる酸味性食品とは酸味を呈する、嗜好性の食
品であり、例えばリンゴ、ミカン、アンズ、イチ
ゴ、イチヂク等の果実類の果肉、果皮に糖類を加
えて加工した果実ジヤム、あるいは、牛乳等を乳
酸菌、酵母等で醗酵させた醗酵乳等があげられ
る。酸味性食品は単独でも用いられるが数種を併
用で用いてもよい。酸味性食品の含有率は特に規
定されないが、起泡されたクリーム状組成物の起
泡状態をより安定に保たせるため、果実ジヤムの
場合は60%以下、醗酵乳の場合は40%以下が好ま
しい。このような酸味性食品をクリーム状組成物
に含有させるには、起泡前、起泡の途中、起泡後
のいずれかの段階で酸味性食品をクリーム状組成
物に混入すればよく、嗜好性の面からは、再適起
泡状態に到達する直前に混入して、最適起泡状態
まで攪拌により起泡させるのが好ましい。
本発明の起泡されたクリーム状組成物は果実ジ
ヤムもしくは醗酵乳の適度な酸味と起泡されたク
リーム状組成物が有するマイルドな風味がよくマ
ツチングしデコレーシヨンケーキ、シヨートケー
キ、オムレツケーキ、シユークリーム、クレープ
等の生洋菓子類のフイリングサンドの素材として
最適なものであり起泡されたクリーム状組成物と
しても保形成、コシ、キメ等の外観もすぐれてい
るものである。また本発明の起泡されたクリーム
状組成物は凍結することによつて保存性を高めう
るし凍結状態のまま食用に供すればアイスケーキ
として更にその風味を生かすことも可能であり、
凍結によつても全くその品質は安定なものであ
る。
更に又、起泡され、凍結されたクリーム状組成
物は解凍しても、安定した起泡状態を保持してお
り、製菓業者が、それを購入し、解凍するだけ
で、常に新鮮な起泡された、酸味性食品含有クリ
ーム状組成物をトツピング、フイリング用等とし
て使用できるような凍結され、起泡されたクリー
ム状組成物の製造に適している。また、本発明の
起泡された酸味性食品含有クリーム状組成物で造
花された菓子類を凍結保存する場合も、起泡され
た、クリーム状組成物に全く品質の劣化がおこら
ず、洋菓子の長期保存、ひいてはその計画生産を
可能にするものである。
以下に本発明の実施例及び比較例をあげさらに
本発明を詳細に説明する。
実施例 1
上昇融点33℃の大豆硬化油20重量部及びコーン
油3重量部、及びヤシ油2重量部を約65℃に加温
溶解混合し、ソルビタンモノオレート(水酸基価
300)0.4重量部と、グリセリンモノステアレート
とグリセリンモノオレートの混合物(ヨウ素価
40)0.1重量部とを溶解し、油相とする。別に脱
脂粉乳4.9重量部及びコーンシラツプソリツド
(DE.42)10重量部、上白糖5重量部、麦芽糖5
重量部、ヘキサメタリン酸ナトリウム0.07重量
部、カルボキシメチルセルローズ0.15重量部及び
蔗糖脂肪酸エステル(HLB4)0.1重量部を40℃前
後の水49重量部に溶解し水相とする。油相と水相
を混合攪拌して水中油型のエマルジヨンを形成さ
せた。次いでこれを65℃前後に保持したのち三和
機械製の均質機で均質圧80kg/cm2で処理し、プレ
ート式殺菌機で80℃2分間殺菌、プレート式冷却
機で10℃まで急冷、更にこのものを5℃の冷蔵庫
内で18時間以上エージングした。このようにして
得られた起泡性水中油型乳化脂5kgを30コートケ
ーキミキサーで起泡し、5分30秒後最適起泡状態
になる前に3kgのいちごジヤムを加えさらに30秒
間起泡をつづけ起泡を完了させた。このものの品
質は第1表に示すように良好であつた。
実施例 2
上昇融点37℃のパーム軟質油の水添油200重量
部、牛酪脂50重量部を約65℃に加温溶解混合しソ
ルビタンモノオレート(水酸基価315)4.5重量
部、ソルビタンモノステアレート1重量部を溶解
し油相とする。別に脱脂粉乳30重量部、牛乳180
重量部及びコーンシラツプソリド(DE.42)80重
量部、上白糖100重量部及びヘキサメタリン酸ナ
トリウム0.7重量部、カラーギナン1重量部、蔗
糖脂肪酸エステル(HLB4)1重量部を40℃前後
の水340重量部に溶解し水相とする。油相と水相
を混合攪拌して50℃前後に保ち水中油型エマルジ
エンを形成せしめ、これを均質圧力30kg/cm2(三
和機械製ワンステージホモジナイザー)で均質化
する。このものを直ちにアルフアーラバル社の
VTIS殺菌装置によつて140℃で3秒間処理し、直
ちに均質圧力40kg/cm2で無菌的に均質処理し、ブ
レートクーラーで12℃まで冷却し、容器に無菌充
填する。
このものを5℃の冷蔵庫にて1晩エージングし
た。このようにして得られた起泡性水中油型乳化
脂5kgを30コートケーキミキサーで起泡し5分
後、最適起泡状態になる前に1.5kgのヨーグルト
を加えさらに1分30秒間起泡をつづけ起泡を完了
させた。こうして得られたヨーグルト含有の起泡
ずみクリームは第1表に示すように良好な品質で
あつた。
実施例 3
牛酪脂160重量部と大豆水添油(上昇融点37
℃)120重量部を約65℃に加温溶解混合し、ソル
ビタンモノオレート(水酸基価315)2.5重量部、
レシチン2.5重量部、グリセリンモノステアレー
ト及びモノオレートの混和物(ヨウ素価45)0.1
重量部、プロピレングリコールステアリン酸エス
テル0.2重量部を溶解し油相とする。別に脱脂粉
乳49重量部、ハイマルトトースシラツプ(DE50)
100重量部、上白糖50重量部、麦芽糖50重量部、
ヘキサメタリン酸ナトリウム1重量部、タマリン
ド種子抽出物2重量部及び蔗糖脂肪酸エステル
(HLB7)1.2重量部を45℃前後の水460重量部に溶
解し水相とする。油相と水相とを混合して水中油
型のエマルジヨンを形成させる。次いでこれを45
℃前後に保持したのち三和機械製の2段式ホモジ
ナイザーで第1段均質圧力10kg/cm2、第2段均質
圧力40kg/cm2で均質化したのちアルフアラバル社
製UHT殺菌機VTIS殺菌機に通し142℃3秒間殺
菌したのち70℃前後まで冷却したのち再度均質圧
50kg/cm2で均質化しそののちプレート式冷却機で
15℃前後まで急冷し、このものを5℃の冷蔵庫で
18時間以上エージングした。このようにして得ら
れた起泡性水中油型乳化脂5kgに30コートケーキ
ミキサーで起泡し5分後最適起泡状態になる前に
3kgのオレンジ果皮マーマレードを加えさらに40
秒間起泡をつづけ起泡を完了させた。このものの
品質は第1表に示すように良好であつた。
実施例 4
上昇融点37℃のパーム軟質油の水添油200重量
部、牛酪脂50重量部を約65℃に加温溶解混合しソ
ルビタンモノオレート(水酸基価315)4.5重量
部、ソルビタンモノステアレート1重量部を溶解
し油相とする。別に脱脂粉乳30重量部、牛乳180
重量部及びでんぷん酸糖化水あめ(DE45、水分
25%)40重量部、麦芽糖20重量部、上白糖100重
量部、ソルビトール20重量部及びトリポリリン酸
ナトリウム0.7重量部、カラギーナン1重量部、
蔗糖脂肪酸エステル(HLB3)1重量部を40℃前
後の水340重量部に溶解し水相とする。油相と水
相を混合攪拌して50℃前後に保ち水中油型エマル
ジヨンを形成せしめ、これを均質圧力30kg/cm2
(三和機械製ワンステージホモジナイザー)で均
質化する。このものを直ちにアルフアーラバル社
のVTIS殺菌装置によつて142Cで3秒間処理し、
70C前後に急冷したのち直ちに均質圧力40kg/cm2
で無菌的に均質処理し、プレートクーラーで12℃
まで冷却し、容器に無菌充填する。このものを5
℃の冷蔵庫にて1晩エージングした。このように
して得られた起泡性水中油型乳化脂5kgを30コー
トケーキミキサーで起泡し、5分45秒後最適起泡
状態になる前に2kgのいちごジヤムを加えさらに
45秒間起泡をつづけ起泡を完了させた。このもの
の品質は第1表に示すように良好であつた。
比較例 1
上昇融点33℃の大豆硬化油450重量部を加温溶
解混合し、レシチン8重量部、プロピレングリコ
ール脂肪酸エステル0.5重量部、グリセリンモノ
オレート0.5重量部とを65℃で加熱溶解して得ら
れる油相と脱脂粉乳49重量部へキサメタリン酸ナ
トリウム1重量部、蔗糖脂肪酸エステル
(HLB11)2重量部を水490重量部を溶解して得
られる水相とを混合し、45℃で均質圧力50kg/cm2
(三和機械製ワンステージホモジナイザー)で均
質化したものを超高温瞬間殺菌機(VTIS・スエ
ーデンアルフアラバル社)にて140℃3秒間処理
したものを、70℃前後まで急冷しさらに均質圧力
50kg/cm2で再度均質化し、15℃まで急冷する。こ
のものを5℃の冷蔵庫で18時間以上エージングし
て起泡性水中油型乳化脂を得る。
このようにして得られた起泡性水中油型乳化脂
5kgを30コートケーキミキサーで起泡し4分30秒
後最適起泡状態になる前に2kgのいちごジヤムを
加えさらに20秒間起泡をつづけ起泡を完了させ
た。
このものの品質は第1表に示すように不良であ
つた。また同様に最適起泡状態になる前に1.5kg
のヨーグルトを加えさらに20秒間起泡をつづけ起
泡を完了させた。こうして得られたヨーグルト含
有の起泡ずみクリームの品質も第1表に示すよう
に不良であつた。
比較例 2
上昇融点37℃のパーム軟質油の水添油320重量
部、牛酪脂80重量部を約65℃に加温溶解混合しソ
ルビタンモノオレート(水酸基価315)4.5重量
部、ソルビタンモノステアレート1重量部を溶解
し油相とする。別に脱脂粉乳30重量部、牛乳180
重量部及びコーンシラツプソリド(DE.42)80重
量部、上白糖100重量部及びヘキサメタリン酸ナ
トリウム0.7重量部、カラギーナン1重量部、蔗
糖脂肪酸エステル(HLB4)1重量部を40℃前後
の水190重量部に溶解し水相とする。油相と水相
を混合攪拌して50℃前後に保ち水中油型エマルジ
ヨンを形成せしめ、これを均質圧力30kg/cm2(三
和機械製ワンステージホモジナイザー)で均質化
した。これを直ちにアルフアーラバル社のVTIS
殺菌装置によつて140℃で3秒間処理し、直ちに
均質圧力40kg/cm2で無菌的に均質処理し、プレー
トクーラーで12℃まで冷却し、容器に無菌充填し
た。
これを5℃の冷蔵庫にて1晩エージングした。
このようにして得られた起泡性水中油型乳化脂5
kgを30コートケーキミキサーで起泡し5分後、最
適起泡状態になる前に1.5kgのヨーグルトを加え
さらに1分間起泡を続け起泡を完了させた。こう
して得られたヨーグルト含有の起泡ずみクリーム
は第1表に示すようにオーバーランが小さく、保
形成の大きい硬いものであつた。
比較例 3
上昇融点37℃のパーム軟質油の水添油200重量
部、牛酪脂50重量部を約65℃に加温溶解混合しソ
ルビタントリオレート(水酸基価80)8重量部、
プロピレングリコールステアリン酸エステル1重
量部を溶解し油相とする。別に脱脂粉乳30重量
部、牛乳180重量部及びデンプン酸糖化水飴
(DE45、水分25%)40重量部、麦芽糖20重量部、
上白糖100重量部、ソルビトール20重量部及びト
リポリリン酸ナトリウム0.7重量部、カラギーナ
ン1重量部、蔗糖脂肪酸エステル(HLB3)1重
量部を40℃前後の水340重量部に溶解し水相とす
る。油相と水相を混合攪拌して50℃前後に保ち水
中油型エマルジヨンを形成せしめ、これを均質圧
力30kg/cm2(三和機械製ワンステージホモジナイ
ザー)で均質化した。これを直ちにアルフアーラ
バル社のVTIS殺菌装置によつて142℃で3秒間処
理し、70℃前後に急冷したのち直ちに均質圧力40
kg/cm2で無菌的に均質処理し、プレートクーラー
で12℃まで冷却し、容器に無菌充填した。
これを5℃の冷蔵庫にて1晩エージングした。
このようにして得られた起泡性水中油型乳化脂5
kgを30コートケーキミキサーで起泡し5分45秒
後、最適起泡状態になる前に2kgのいちごジヤム
を加えさらに2分10秒間起泡を続け起泡を完了さ
せた。こうして得られたいちごジヤム含有の起泡
ずみクリームは第1表に示すように保形成が小さ
く又、最適起泡状態に達するまでの時間も長いも
のであつた。
【表】DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a foamed cream composition containing a sour food and maintaining a stable foaming state. Creamy compositions commonly referred to as whipped cream (hereinafter sometimes referred to as creams)
It is used for confectionery and cooking as a food with excellent flavor.In particular, for confectionery, it is used for toppings such as decoration cakes and shoot cakes, for snacks, for sandwiches, and for omelet cakes, cream puffs, crepes, cornets, etc. It has a wide range of uses for filling. Traditionally, creams are mixed with brandy, Western liquors such as white curasao, and flavorings such as vanilla and orange and then foamed, or for sand filling, fruits such as strawberries, white peaches, and mandarin oranges are used. It was often used either by sandwiching it in its solid state or by lightly mixing it. In the Western confectionery manufacturing industry, in order to increase the variety of products, in addition to sandwiches and filling materials containing solid fruits such as strawberries and tangerines, the industry is currently struggling to find completely new sand fillings. The present inventors discovered that creams and fruits such as strawberries and mandarin oranges match well in terms of flavor and are preferred by general consumers. It has been found that foods include fruit jams such as strawberry jam, orange marmalade, apricot jam, and fermented milk such as yogurt. However, since these sour foods are semi-solid substances in the form of a jam-like paste, when mixing them with creams, it is difficult to mix them into the cream before foaming. Solid substances will be completely dispersed, and in the case of yogurt-like products, the acidic nature of the product will result in poor stability during foaming, such as overrun of foamed cream, firmness, texture, etc., which is undesirable. It is necessary to mix the creams after foaming has progressed for approximately 8 minutes, but with conventional creams, the end point range during foaming is narrow and the pH is low.
Because it is unstable with respect to (hydrogen ion concentration), the texture of the cream becomes rough during mixing and stirring, resulting in a dry texture, which has no commercial value and cannot be mixed with such acidic foods at all. It was hot. As a result of repeated research in order to obtain foamed creams that contain sour foods and can maintain a stable foaming state, the present inventors have discovered a specific cream that contains sugars with a low oil content. The inventors have discovered that by using a foaming oil-in-water emulsified fat, it is possible to obtain a foamed creamy composition containing an acidic food product that can maintain a stable foaming state, and have arrived at the present invention. The present invention uses sour foods, 18 to 35% by weight of fats and oils, one or two emulsifiers selected from sorbitans unsaturated fatty acid esters with a hydroxyl value of 200 or more, lecithin (a), and sucrose fatty acid esters (b). ) and one or more emulsifiers (c) selected from glycerin fatty acid esters, sorbitan saturated fatty acid esters, and propylene glycol fatty acid esters with an iodine value of less than 60, saccharides,
Aqueous phase containing soluble protein and stabilizers65-82
% by weight, and the cream composition maintains a stable foaming state for the sour food. It is a composition. The oils and fats that can be used in the above creamy composition include natural animal and vegetable oils, synthetic triglycerides, and oils and fats obtained by subjecting them to treatments such as hydrogenation, transesterification, and fractionation, either singly or in mixtures. (Solid fat content coefficient)
20-50 and preferably has an elevated melting point of 25-40℃,
For example, various animal and vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, rapeseed oil, pumpkin oil, milk fat, lard, beef tallow, fish oil, and whale oil, as well as hydrogenation, transesterification, Examples include fats and oils obtained through treatments such as fractionation. The cream composition used in the present invention contains 18 to 35% (by weight, the same applies hereinafter) of the above fats and oils. If the oil content is less than 18%, foaming may not be sufficient or the shape retention of the optimal foaming state may not be satisfactory;
%, the viscosity of the emulsified fat becomes too high,
The overrun during foaming is low, and the stability regarding shape retention and texture in the optimal foaming state is also poor.
Since solidification proceeds quickly, 18 to 35% is appropriate. The foamed cream composition of the present invention, which can maintain a stable foaming state against acidic foods, has [I] 18-35% fat and oil, [II] hydroxyl value ( OHV) Sorbitan unsaturated fatty acid ester with a value of 200 or more, one or two emulsifiers selected from lecithin (a), a sucrose fatty acid ester (b), a glycerin fatty acid ester with an iodine value of less than 60, Sorbitan saturated fatty acid ester,
0.2-2.0% emulsifier containing one or more emulsifiers (c) selected from propylene glycol fatty acid esters, [III] 65-82% aqueous phase containing sugars, soluble proteins and stability. A foaming cream composition containing the following is mentioned. In addition, examples of sugars contained in the aqueous phase of the creamy composition include sucrose, fructose, glucose,
Examples include lactose, maltose, sorbitol, invert sugar, corn syrup, and oligosaccharides, and those consisting of both non-reducing saccharides and reducing saccharides are particularly preferred. Examples of such non-reducing saccharides include monosaccharide alcohols such as sucrose, sorbitol, mannitol, and xylitol, and disaccharide alcohols such as maltitol. Examples of non-reducing saccharides include starch enzyme saccharides, starch acid saccharides, and isomerizations. sugar,
There are syrups such as invert sugar, powdered versions thereof, so-called oligosaccharides in which several glucose molecules are bonded, disaccharides such as maltose and lactose, and monosaccharides such as glucose and fructose. Especially for non-reducing sugars, DE = direct reducing sugar (expressed as glucose) / solid content x
100 (a value indicating the degree of starch hydrolysis) is preferably 35 to 80, and the DE of the reducing sugar is closely related to the water retention property of the cream composition, and DE of less than 35 is preferable. If it is too hot or exceeds 80, the water retention property decreases, and it is also unfavorable from the viewpoint of freeze-thaw resistance when frozen and thawed. Sugars are thought to act on the water content of creamy compositions and improve their physical properties, and it goes without saying that the amount of sugar added should be determined by taking those physical properties into consideration, but the important point is to improve the sweetness. This is a degree adjustment.
Regarding the physical properties of the cream composition, the amount added should be 10 to 40%, preferably 15 to 35%, to the aqueous phase, and the composition should be such that the sweetness of the finished cream composition exceeds that of sucrose. The sweetness level should be between 5 and 20%, preferably between 7 and 17% in cream compositions. The composition of saccharides is A×DE/A+B≦60 and A/
A+B≧
It is preferable to set it within the range of 0.5. When A×DE/A+B exceeds 60, the number of reducing groups contained in the creamy composition increases and reacts with amino acids, etc. contained in water-soluble proteins, which tends to cause a change in color tone and deterioration of flavor. Become. Furthermore, if A/A+B is less than 0.5, the water retention capacity of the saccharide tends to be insufficient, which is unfavorable for the physical properties of the cream composition. Examples of soluble proteins include animal milk such as cow's milk, skim milk, condensed milk, skim condensed milk, powdered milk, skimmed milk powder, frozen concentrated skimmed milk, sweetened concentrated buttermilk, powdered buttermilk, powdered whey, cream casein, sodium caseinate, and soybeans. There are plant proteins such as protein, and the amount of soluble proteins is preferably 2 to 7% based on the entire cream composition from the viewpoint of flavor and viscosity of the cream composition. Furthermore, when using skim milk powder, powdered milk, etc., it is preferable to add various phosphates. Phosphate mainly has a hydrogen ion concentration buffering effect, a metal ion sequestration effect, an anti-thickening effect, etc., and contributes to the quality stability of the cream composition, and is appropriately added as necessary. As such phosphates, monobasic sodium phosphate, dibasic sodium phosphate, tertiary sodium phosphate, sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate, etc. can be used.
It may be even more effective when used in combination with other salts such as citrate. Furthermore, the aqueous phase of the creamy composition used in the present invention contains a stabilizer as an essential component. Examples of such stabilizers include natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate. varies slightly depending on the type, but is 0.1 to 0.4%
is preferred. If it is less than 0.1%, it will take an unnecessarily long time to reach the optimal foaming state when foaming the emulsified fat, and if it exceeds 0.4%, the viscosity of the cream composition will become too high, and it may become edible. I don't like it because it spoils my sense of humor. Furthermore, the sorbitan unsaturated fatty acid ester used in the creamy composition used in the present invention refers to fatty acids containing 50%, preferably 70% or more of unsaturated fatty acids having 16 to 22 carbon atoms and sorbitan or sorbitan as the main component. A mixture whose main component is a monoester with a mixture containing sorbitol and sorbide, and which contains a small amount of di- or tri-ester or other polyester,
It has a hydroxyl value of 200 or more. Here, the hydroxyl value is the number of mg of potassium hydroxide required to neutralize the acetic acid required to acetylate free hydroxyl groups contained in 1 g of sample. The hydroxyl value of this sorbitan unsaturated fatty acid ester is closely related to the foaming properties of the cream composition and the shape retention of the foamed cream composition, and when the hydroxyl value is less than 200, the cream The foaming properties of the foamed composition deteriorate, the time required to reach the optimal foaming state becomes longer, and the foamed cream composition also has poor shape retention. Furthermore, the lecithin used in the creamy composition used in the present invention is one whose main component is a phospholipid such as phosphatidyl choline, phosphatidyl ethanolamine, or inositol phosphatide, and is commonly known as "lecithin." It refers to substances such as soybean lecithin and egg yolk lecithin. The amount of sorbitan unsaturated fatty acid ester and/or lecithin is 60-90% of the total emulsifier amount, especially 70%.
It is preferable that the proportion be ~80%; if it is less than 60%, it will take a long time to reach the optimal foaming state, and the shape retention will tend to be weak; on the other hand, if it exceeds 90%, the foamability will decrease. The viscosity of the creamy composition is high and the overrun is also low. Furthermore, sucrose fatty acid ester, which is an essential component of the emulsifier contained in the creamy composition used in the present invention, is a monomer of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose. , di-, tri-, tetra-, and penta-esters, or mixtures thereof, and among these, those with HLB 2 to 7 are preferred.
Examples of sucrose fatty acid esters of HLB 2 include tri-, tetra- and higher polyesters of about 90
For example, HLB 7 sucrose fatty acid esters include about 60% di-, tri- and higher polyesters, and about 40% monoesters. There is a composition consisting of Examples of the glycerin fatty acid ester having an iodine value of less than 60 used in the creamy composition used in the present invention include monoesters of glycerin and saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms; Some contain esters as a main component and diesters, etc., and particularly preferably contain monoesters of glycerin and fatty acids having 16 to 18 carbon atoms as main components. Furthermore, the sorbitan saturated fatty acid ester used in the cream composition used in the present invention is a saturated fatty acid having 12 to 22 carbon atoms or a mixture of it and a small amount of unsaturated fatty acid, and sorbitan or sorbitan as the main components, The main component is a monoester with a mixture containing sorbitol and sorbide, and contains polyester such as di- or tri-ester. Among these, particularly preferred are those in which the saturated fatty acid content in the bound fatty acids is 80% or more and the monoester content is 50% or more. Further, the propylene glycol fatty acid ester used in the creamy composition used in the present invention is mainly composed of a monoester of a saturated fatty acid having 12 to 22 carbon atoms and propylene glycol. The saturated fatty acids constituting the various emulsifiers mentioned above include, for example, myristic acid, palmitic acid,
Examples of unsaturated fatty acids include stearic acid, lauric acid, arachic acid, etc., among which palmitic acid and stearic acid are particularly preferred. Particularly preferred are oleic acid, zomarinic acid, and linoleic acid. Emulsifiers generally have a bad flavor, and in cream compositions where the product itself is eaten directly, it is preferable to add as little as possible, but in the cream composition used in the present invention, the total amount of emulsifiers A quantity of at least 0.2% is required. However, if it exceeds 2%, not only will the flavor deteriorate, but it will also take too long to reach the optimal foaming state, so that continuous mechanical foaming is required to produce a foamed creamy composition. In addition, when the foamed cream composition is frozen, the retention after freezing and thawing becomes poor, and the total amount of emulsifier is 0.2~
2.0% is preferred. The cream composition used in the present invention is prepared by adding some or all of the emulsifiers to the above-mentioned fats and oils by heating, or adding sugars to the oil phase and water prepared without adding any emulsifiers. It can be prepared by mixing and homogenizing a soluble protein and an aqueous phase prepared by dissolving a stabilizer and optionally an emulsifier to form an oil-in-water emulsion. The above-mentioned creamy composition can also be produced by adding sugars, stabilizers, and soluble proteins to fats and oils, mixing them with an aqueous phase, emulsifying them, homogenizing them, and transferring them into the aqueous phase. In addition, when sterilizing the cream composition used in the present invention, various sterilization methods may be used. For example, when sterilizing using an ultra-high temperature instant sterilization (hereinafter referred to as UHT sterilization) machine, indirect sterilization may be used. Either heating method or direct heating method can be used. Such UHT sterilization equipment is of an indirect heating type, such as APV/plate type UHT sterilization equipment (manufactured by APV), CPUHT sterilization equipment (manufactured by Creamery Packages), and Stork-tubular type UHT sterilization equipment (Stork). (manufactured by Alfa Laval), direct heating type devices include uberisation sterilizer (manufactured by APV), Alfa Laval VTIS sterilizer (manufactured by Alfa Laval), paralyzator (manufactured by Patschew & Silkeborg),
There are Ultra therm infusion heater sterilizers (manufactured by Creamery Packages), etc., which can be selected as appropriate. The above-mentioned creamy composition used in the present invention can be foamed by normal means, and the foamed product is stable against sour foods compared to the foamed product of conventional creamy compositions. However, surprisingly, the foaming state of the sour food containing the sour food of the present invention was surprisingly able to be maintained in a stable foam state. Therefore, a creamy composition can be produced. The sour foods that can be contained in the creamy composition foamed in the present invention are palatable foods that exhibit a sour taste, such as the pulp and peel of fruits such as apples, tangerines, apricots, strawberries, and figs. Examples include fruit jam, which is processed by adding sugar to milk, and fermented milk, which is made by fermenting milk with lactic acid bacteria, yeast, etc. Sour foods can be used alone, but several types may be used in combination. The content of sour foods is not particularly stipulated, but in order to keep the foaming state of the foamed cream composition more stable, it should be 60% or less for fruit jam and 40% or less for fermented milk. preferable. In order to incorporate such a sour food into a cream composition, it is sufficient to mix the sour food into the cream composition at any stage before foaming, during foaming, or after foaming. From the viewpoint of performance, it is preferable to mix the mixture immediately before reaching the appropriate foaming state and foam the foam by stirring until the optimal foaming state is reached. The foamed creamy composition of the present invention has a good combination of the moderate sourness of fruit jam or fermented milk and the mild flavor of the foamed creamy composition, and is suitable for decoration cakes, shorthair cakes, omelet cakes, and ice cream cakes. It is most suitable as a filling sandwich material for fresh Western confectionery such as cream and crepe, and as a foamed cream composition, it also has excellent appearance such as retention, firmness, and texture. Furthermore, the foamed creamy composition of the present invention can be frozen to improve its shelf life, and if it is eaten in a frozen state, it is possible to make the most of its flavor as an iced cake.
The quality is completely stable even when frozen. Furthermore, the foamed and frozen creamy composition maintains a stable foaming state even after thawing, and confectioners can always obtain fresh foam by simply purchasing and thawing it. The present invention is suitable for producing frozen and foamed cream compositions that can be used as toppings, fillings, etc. Furthermore, when confectionery made of artificial flowers with the foamed creamy composition containing sour food of the present invention is frozen and preserved, the quality of the foamed creamy composition does not deteriorate at all, and the quality of the Western confectionery does not deteriorate. This enables long-term storage and even planned production. Examples and comparative examples of the present invention will be given below to further explain the present invention in detail. Example 1 20 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C, 3 parts by weight of corn oil, and 2 parts by weight of coconut oil were dissolved and mixed by heating to about 65°C, and sorbitan monooleate (hydroxyl value
300) 0.4 parts by weight and a mixture of glycerin monostearate and glycerin monooleate (iodine value
40) Dissolve 0.1 part by weight to form an oil phase. Separately, 4.9 parts by weight of skim milk powder, 10 parts by weight of corn syrup solids (DE.42), 5 parts by weight of caster sugar, and 5 parts by weight of maltose.
Part by weight, 0.07 part by weight of sodium hexametaphosphate, 0.15 part by weight of carboxymethyl cellulose, and 0.1 part by weight of sucrose fatty acid ester (HLB 4 ) are dissolved in 49 parts by weight of water at around 40°C to prepare an aqueous phase. The oil and water phases were mixed and stirred to form an oil-in-water emulsion. Next, this was maintained at around 65℃, then treated with a homogenizer made by Sanwa Kikai at a homogenizing pressure of 80kg/cm 2 , sterilized at 80℃ for 2 minutes with a plate type sterilizer, rapidly cooled to 10℃ with a plate type cooler, and further This product was aged in a refrigerator at 5°C for 18 hours or more. 5 kg of the foamable oil-in-water emulsion obtained in this way is foamed using a 30-coat cake mixer, and after 5 minutes and 30 seconds, before reaching the optimal foaming state, 3 kg of strawberry jam is added and foamed for another 30 seconds. was continued to complete foaming. The quality of this product was good as shown in Table 1. Example 2 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated to about 65°C and dissolved and mixed to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
Parts by weight and 80 parts by weight of corn syrup solid (DE.42), 100 parts by weight of caster sugar, 0.7 parts by weight of sodium hexametaphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB 4 ) were mixed at around 40°C. Dissolve in 340 parts by weight of water to form an aqueous phase. The oil phase and water phase are mixed and stirred and maintained at around 50°C to form an oil-in-water emuldiene, which is homogenized using a homogenizing pressure of 30 kg/cm 2 (one-stage homogenizer manufactured by Sanwa Kikai). Immediately send this item to Alfa Laval.
Treated at 140°C for 3 seconds using a VTIS sterilizer, immediately homogenized aseptically at a homogenizing pressure of 40 kg/cm 2 , cooled to 12°C using a plate cooler, and aseptically filled into containers. This product was aged in a refrigerator at 5°C overnight. 5 kg of foamable oil-in-water emulsified fat obtained in this way is foamed using a 30-coat cake mixer, and after 5 minutes, 1.5 kg of yogurt is added and foamed for another 1 minute and 30 seconds before reaching the optimal foaming state. was continued to complete foaming. The yogurt-containing foamed cream thus obtained was of good quality as shown in Table 1. Example 3 160 parts by weight of beef fat and hydrogenated soybean oil (rising melting point 37
℃) 120 parts by weight were dissolved and mixed by heating to approximately 65℃, and 2.5 parts by weight of sorbitan monooleate (hydroxyl value 315),
2.5 parts by weight of lecithin, mixture of glycerin monostearate and monooleate (iodine value 45) 0.1
part by weight and 0.2 part by weight of propylene glycol stearate to form an oil phase. Separately 49 parts by weight of skim milk powder, high maltotose syrup (DE 50 )
100 parts by weight, 50 parts by weight of white sugar, 50 parts by weight of maltose,
1 part by weight of sodium hexametaphosphate, 2 parts by weight of tamarind seed extract, and 1.2 parts by weight of sucrose fatty acid ester (HLB 7 ) are dissolved in 460 parts by weight of water at around 45°C to form an aqueous phase. The oil and water phases are mixed to form an oil-in-water emulsion. Then set this to 45
After maintaining the temperature around ℃, it was homogenized using a two-stage homogenizer manufactured by Sanwa Kikai at a homogenizing pressure of 10 kg/cm 2 in the first stage and 40 kg/cm 2 in the second stage, followed by a UHT sterilizer and VTIS sterilizer manufactured by Alfa Arával. Sterilized at 142℃ for 3 seconds, cooled to around 70℃, and then heated again under homogeneous pressure.
Homogenize at 50 kg/cm 2 and then use a plate cooler.
Cool quickly to around 15℃, then store this in the refrigerator at 5℃.
Aged for more than 18 hours. 5 kg of the foamable oil-in-water emulsified fat thus obtained was foamed with a 30-coat cake mixer, and after 5 minutes, before reaching the optimal foaming state, 3 kg of orange peel marmalade was added and a further 40
Foaming was continued for seconds to complete foaming. The quality of this product was good as shown in Table 1. Example 4 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated and mixed at about 65°C to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
Parts by weight and starch acid saccharified starch syrup (DE 45 , moisture
25%) 40 parts by weight, 20 parts by weight of maltose, 100 parts by weight of caster sugar, 20 parts by weight of sorbitol and 0.7 parts by weight of sodium tripolyphosphate, 1 part by weight of carrageenan,
1 part by weight of sucrose fatty acid ester (HLB 3 ) is dissolved in 340 parts by weight of water at around 40°C to form an aqueous phase. The oil phase and water phase are mixed and stirred and kept at around 50℃ to form an oil-in-water emulsion, which is heated under a homogeneous pressure of 30kg/cm 2
Homogenize using a one-stage homogenizer (manufactured by Sanwa Kikai). This material was immediately treated at 142C for 3 seconds using Alfa Laval's VTIS sterilizer.
After rapidly cooling to around 70C, immediately apply a homogeneous pressure of 40kg/cm 2
Homogenize aseptically at 12°C in a plate cooler.
Cool until cool and aseptically fill containers. this thing 5
It was aged overnight in the refrigerator at °C. 5 kg of the foamable oil-in-water emulsified fat thus obtained was foamed using a 30-coat cake mixer, and after 5 minutes and 45 seconds, 2 kg of strawberry jam was added before reaching the optimal foaming state.
Foaming was continued for 45 seconds to complete foaming. The quality of this product was good as shown in Table 1. Comparative Example 1 450 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C was heated and mixed, and 8 parts by weight of lecithin, 0.5 parts by weight of propylene glycol fatty acid ester, and 0.5 parts by weight of glycerin monooleate were heated and dissolved at 65°C. The oil phase obtained by dissolving 49 parts by weight of skim milk powder, 1 part by weight of sodium xametaphosphate, and 2 parts by weight of sucrose fatty acid ester (HLB 11 ) in 490 parts by weight of water were mixed, and the mixture was heated at 45°C under homogeneous pressure. 50kg/ cm2
The homogenized product was homogenized using a one-stage homogenizer manufactured by Sanwa Kikai (one-stage homogenizer manufactured by Sanwa Kikai), then treated at 140°C for 3 seconds using an ultra-high-temperature instant sterilizer (VTIS, Alfa Arval, Sweden), then rapidly cooled to around 70°C, and further homogenized under pressure.
Homogenize again at 50 kg/cm 2 and rapidly cool to 15°C. This product is aged in a refrigerator at 5°C for 18 hours or more to obtain a foamable oil-in-water emulsified fat. 5 kg of foamable oil-in-water emulsified fat obtained in this way was foamed using a 30-coat cake mixer, and after 4 minutes and 30 seconds, before reaching the optimal foaming state, 2 kg of strawberry jam was added and foaming was continued for another 20 seconds. Foaming was then completed. The quality of this product was poor as shown in Table 1. Similarly, 1.5 kg before reaching the optimal foaming state.
of yogurt was added and foaming was continued for an additional 20 seconds to complete foaming. The quality of the yogurt-containing foamed cream thus obtained was also poor as shown in Table 1. Comparative Example 2 320 parts by weight of hydrogenated palm soft oil with an increased melting point of 37°C and 80 parts by weight of beef and dairy fat were heated and mixed at about 65°C to produce 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan monostearate. 1 part by weight is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts of milk
80 parts by weight of corn syrup solid (DE.42), 100 parts by weight of white sugar, 0.7 parts by weight of sodium hexametaphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB 4 ) at around 40°C. Dissolve in 190 parts by weight of water to form an aqueous phase. The oil phase and the water phase were mixed and stirred and maintained at around 50°C to form an oil-in-water emulsion, which was homogenized using a homogenizing pressure of 30 kg/cm 2 (one-stage homogenizer manufactured by Sanwa Kikai). Immediately install Alfa Laval's VTIS.
The mixture was treated with a sterilizer at 140° C. for 3 seconds, immediately homogenized aseptically at a homogeneous pressure of 40 kg/cm 2 , cooled to 12° C. with a plate cooler, and aseptically filled into containers. This was aged in a refrigerator at 5°C overnight.
Foaming oil-in-water emulsified fat obtained in this way 5
After 5 minutes, 1.5 kg of yogurt was added and foaming was continued for 1 minute until the foaming was completed. As shown in Table 1, the yogurt-containing foamed cream thus obtained was hard with little overrun and high retention. Comparative Example 3 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were heated and mixed at about 65°C, and 8 parts by weight of sorbitan triolate (hydroxyl value 80),
1 part by weight of propylene glycol stearate is dissolved to form an oil phase. Separately, 30 parts by weight of skim milk powder, 180 parts by weight of milk, 40 parts by weight of starch acid saccharified starch syrup (DE 45 , water 25%), 20 parts by weight of maltose,
100 parts by weight of caster sugar, 20 parts by weight of sorbitol, 0.7 parts by weight of sodium tripolyphosphate, 1 part by weight of carrageenan, and 1 part by weight of sucrose fatty acid ester (HLB 3 ) are dissolved in 340 parts by weight of water at around 40°C to prepare an aqueous phase. The oil phase and the water phase were mixed and stirred and maintained at around 50°C to form an oil-in-water emulsion, which was homogenized using a homogenizing pressure of 30 kg/cm 2 (one-stage homogenizer manufactured by Sanwa Kikai). This was immediately treated with Alfa Laval's VTIS sterilizer at 142℃ for 3 seconds, rapidly cooled to around 70℃, and then immediately subjected to homogeneous pressure 40℃.
The mixture was aseptically homogenized at a concentration of kg/cm 2 , cooled to 12°C in a plate cooler, and aseptically filled into containers. This was aged in a refrigerator at 5°C overnight.
Foaming oil-in-water emulsified fat obtained in this way 5
After 5 minutes and 45 seconds, 2 kg of strawberry jam was added and foaming was continued for an additional 2 minutes and 10 seconds to complete foaming. As shown in Table 1, the strawberry jam-containing foamed cream thus obtained had low retention and took a long time to reach the optimal foaming state. 【table】
Claims (1)
200以上のソルビタン不飽和脂肪酸エステル、レ
シチンの中から選ばれた1種又は2種の乳化剤(a)
と蔗糖脂肪酸エステル(b)とヨウ素価60未満のグリ
セリン脂肪酸エステル、ソルビタン飽和脂肪酸エ
ステル、プロピレングリコール脂肪酸エステルの
中から選ばれた1種又は2種以上の乳化剤(c)とを
含有する乳化剤0.2〜2.0重量%、糖類、可溶性蛋
白質及び安定剤を含有する水性相65〜82重量%を
含有する起泡されたクリーム状組成物とを含有
し、しかも該クリーム状組成物が該酸味性食品に
対し安定なる起泡状態を保持しているところの、
起泡されたクリーム状組成物。 2 酸味性食品が果実ジヤムである特許請求の範
囲第1項記載のクリーム状組成物。 3 酸味性食品が醗酵乳である特許請求の範囲第
1項記載のクリーム状組成物。 4 果実ジヤムの含有率が60重量%以下である特
許請求の範囲第2項記載のクリーム状組成物。 5 醗酵乳の含有率が40重量%以下である特許請
求の範囲第3項記載のクリーム状組成物。 6 凍結状態にある特許請求の範囲第1項記載の
クリーム状組成物。[Claims] 1. Sour food, 18-35% by weight of fat and oil, and hydroxyl value
One or two emulsifiers selected from over 200 sorbitan unsaturated fatty acid esters and lecithin (a)
and sucrose fatty acid ester (b) and one or more emulsifiers (c) selected from glycerin fatty acid ester, sorbitan saturated fatty acid ester, and propylene glycol fatty acid ester with an iodine value of less than 60. 2.0% by weight of an aqueous phase containing sugars, soluble proteins and stabilizers; While maintaining a stable foaming state,
Foamed creamy composition. 2. The creamy composition according to claim 1, wherein the sour food is fruit jam. 3. The creamy composition according to claim 1, wherein the sour food is fermented milk. 4. The creamy composition according to claim 2, wherein the content of fruit jam is 60% by weight or less. 5. The creamy composition according to claim 3, wherein the content of fermented milk is 40% by weight or less. 6. The cream composition according to claim 1 in a frozen state.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5957077A JPS53145959A (en) | 1977-05-23 | 1977-05-23 | Whipped creamy composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5957077A JPS53145959A (en) | 1977-05-23 | 1977-05-23 | Whipped creamy composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS53145959A JPS53145959A (en) | 1978-12-19 |
JPS6236649B2 true JPS6236649B2 (en) | 1987-08-07 |
Family
ID=13117021
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5957077A Granted JPS53145959A (en) | 1977-05-23 | 1977-05-23 | Whipped creamy composition |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS53145959A (en) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4251560A (en) * | 1979-08-21 | 1981-02-17 | General Foods Corporation | Cream-containing frozen whipped topping composition |
JPS56147709A (en) * | 1980-04-18 | 1981-11-16 | Lion Corp | Tooth paste composition |
JPS61170339A (en) * | 1985-01-21 | 1986-08-01 | Meiji Milk Prod Co Ltd | Production foamed sour custard cream |
JPH0777543B2 (en) * | 1985-06-03 | 1995-08-23 | 味の素ゼネラルフーヅ株式会社 | Method of manufacturing aerosol whipped cream |
JPH0618505B2 (en) * | 1986-07-16 | 1994-03-16 | 森永乳業株式会社 | Fermentation type cream manufacturing method |
JP3118155B2 (en) | 1994-12-01 | 2000-12-18 | アサヒフーズ株式会社 | Whipping cream composition having low fat content, acid resistance and freezing resistance and method for producing the same |
FR2754979B1 (en) * | 1996-10-31 | 1999-01-22 | Gervais Danone Co | SOLID FOOD COMPOSITION FORMED FROM A FERMENTED FORAGE BASED ON FERMENTED FRESH DAIRY PRODUCT AND A PROTECTIVE LAYER, PROCESS FOR PREPARING SUCH A COMPOSITION |
US6372280B1 (en) * | 1999-11-02 | 2002-04-16 | Kraft Foods, Inc. | Stable foams in a high acid environment |
US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
FR2892270B1 (en) * | 2005-10-26 | 2008-02-01 | Gervais Danone Sa | MICROFOISONNEE FRUIT OR VEGETABLE PUREE AND PROCESS FOR PREPARING THE SAME |
JP4753163B2 (en) * | 2006-07-05 | 2011-08-24 | 不二製油株式会社 | Acid foamable oil-in-water emulsion |
JP5254935B2 (en) * | 2009-11-20 | 2013-08-07 | アヲハタ株式会社 | Aerated fruit processed product |
-
1977
- 1977-05-23 JP JP5957077A patent/JPS53145959A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS53145959A (en) | 1978-12-19 |
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