WO2004056190A1 - ムース状スプレッド及びムース状食用油 - Google Patents
ムース状スプレッド及びムース状食用油 Download PDFInfo
- Publication number
- WO2004056190A1 WO2004056190A1 PCT/JP2003/016337 JP0316337W WO2004056190A1 WO 2004056190 A1 WO2004056190 A1 WO 2004056190A1 JP 0316337 W JP0316337 W JP 0316337W WO 2004056190 A1 WO2004056190 A1 WO 2004056190A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- mousse
- water
- spread
- edible oil
- Prior art date
Links
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 48
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 30
- 239000000443 aerosol Substances 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 239000003380 propellant Substances 0.000 claims abstract description 14
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 39
- 229930195729 fatty acid Natural products 0.000 claims description 39
- 239000000194 fatty acid Substances 0.000 claims description 39
- -1 glycerin fatty acid ester Chemical class 0.000 claims description 39
- 239000007762 w/o emulsion Substances 0.000 claims description 29
- 241000195940 Bryophyta Species 0.000 claims description 16
- 235000011929 mousse Nutrition 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 13
- 238000005187 foaming Methods 0.000 claims description 12
- 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 6
- 239000000787 lecithin Substances 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 229950008882 polysorbate Drugs 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 59
- 235000013305 food Nutrition 0.000 abstract description 29
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000000839 emulsion Substances 0.000 abstract description 16
- 230000002349 favourable effect Effects 0.000 abstract description 7
- 239000006260 foam Substances 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 4
- 235000019198 oils Nutrition 0.000 description 50
- 239000007789 gas Substances 0.000 description 36
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 34
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 239000001272 nitrous oxide Substances 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 14
- 235000002639 sodium chloride Nutrition 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 11
- 235000019484 Rapeseed oil Nutrition 0.000 description 10
- 239000008346 aqueous phase Substances 0.000 description 10
- 239000001569 carbon dioxide Substances 0.000 description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 229910001873 dinitrogen Inorganic materials 0.000 description 7
- 239000003595 mist Substances 0.000 description 7
- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000010635 coffee oil Substances 0.000 description 4
- 229940105990 diglycerin Drugs 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 239000010647 garlic oil Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 241001133760 Acoelorraphe Species 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 239000010462 extra virgin olive oil Substances 0.000 description 2
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013076 target substance Substances 0.000 description 2
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 2
- 229920002554 vinyl polymer Polymers 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 101001012040 Pseudomonas aeruginosa (strain ATCC 15692 / DSM 22644 / CIP 104116 / JCM 14847 / LMG 12228 / 1C / PRS 101 / PAO1) Immunomodulating metalloprotease Proteins 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 239000001068 allium cepa oil Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000003949 liquefied natural gas Substances 0.000 description 1
- 239000003915 liquefied petroleum gas Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2270/00—Aspects relating to packaging
- A23C2270/10—Dairy products filled into pressurised containers with dispensing means for atomisation or foaming
Definitions
- an aerosol container is filled with an edible oil and an emulsifier or a food composition which is a water-in-oil emulsion when used together with an appropriate gas propellant, and foams at the time of spraying to form a mousse. It relates to spit-like spreads and mousse-like edible oils.
- Foods that use aerosol containers for improved preservability and convenience are already known. They can be broadly classified into those in which an emulsion consisting of oils and fats, water and an emulsifier is enclosed in an aerosol container, and those in which only edible oil is enclosed.
- the former is further divided into those that are oil-in-water emulsions and those that are water-in-oil emulsions. Most of the former are applied to foods that are oil-in-water emulsions in aerosol containers, and foaming is applied to creams such as whipped cream and ice cream, which have normal physical properties. It is widely used and the effusion is creamy.
- An example of dressing is reported in Japanese Patent Application Laid-Open No. H04-148686 as an oil-in-water emulsion which is usually in a liquid state and becomes mousse after injection.
- the latter edible oils in aerosol containers are mainly used for cooking purposes and they are designed to be sprayed in mist for cooking convenience. For this reason, the composition of the edible oil used is assumed to be sprayed in the form of a mist, and the composition is such that it becomes a smooth edible oil with good fluidity. Alcohol for that purpose Although flammability is a problem, for example, Japanese Patent Application Laid-Open No. 2001-1788364 discloses alcohols by adding diglyceride or medium-chain fatty acid triglyceride to edible oil. It has been reported that the viscosity of the oil is reduced without using a liquid, so that the oil is sprayed uniformly.
- the texture will be the same as when licked, and even when viewed as food, it will have problematic physical properties. Due to these problems, it is considered that there are few examples of water-in-oil emulsions used as foods in aerosol containers.
- An emulsifier was added to a coffee oil as described in JP-A-64-0868333 as a food in an aerosol container obtained by adding an emulsifier to a water-in-oil emulsion or edible oil slightly in the same manner as the constitution of the present invention Examples have been reported of food in containers.
- the purpose of the invention is to enhance the aroma of coffee, and the coffee oil is scattered into the air at the time of injection, and the aroma of coffee is diffused to the surroundings.
- the emulsifier also prevents the sprayed coffee oil from forming an oil film on the coffee liquid surface. It is not added to discharge coffee oil in a mousse form.
- the present inventors conducted various studies in order to solve the above problems, and found that water-in-oil emulsions such as butter and margarine, or fats and oils such as butter oil and water components were appropriately used.
- a water-in-oil emulsion formed by emulsification with a suitable emulsifier or a composition capable of forming a water-in-oil emulsion in a container is enclosed in an aerosol container together with an appropriate gas propellant, and It has been found that, when jetting after mixing, the jet is discharged in a stable mousse form without being atomized at the time of jetting.
- a suitable emulsifier is added without intervening water, and the mixture is mixed.
- the present invention encloses an edible oil and an emulsifier or a composition in the form of a water-in-oil emulsion when used in an aerosol container together with a suitable gas propellant, mixes it before spraying, and sprays it out.
- the present invention provides a novel and useful mousse-like spread and mousse-like edible oil which are used as an excellent spread-edible oil by forming a stable mousse.
- the composition used in the present invention which is a water-in-oil emulsion for use, is a water-in-oil emulsion prepared from a fat and oil, an aqueous phase and an emulsifier, or a fat and oil.
- composition or edible oil used in the present invention must have fluidity at least when used, and must be dissolved to such an extent that the gas propellant foams upon injection.
- the fluidity means that the liquid can be ejected from the nozzle, and does not necessarily mean that the liquid is in a liquid state.
- a gel composition can be discharged in a mousse form.
- oils and fats used in the composition that is combined with the emulsifier of the present invention to form a water-in-oil emulsion include rapeseed, soybean, corn, coconut, palm, palm kernel, cocoa butter, peanut oil, and butter oil.
- Fats and oils, milk fats, animal fats such as beef tallow, lard, fish oil and the like, mixed oils thereof, fats and oils such as processed fats and oils, and diacylglycerol can be used.
- milk fat such as butter oil alone or in combination with other fats and oils can impart a favorable flavor to foods.
- butter and the like containing a large amount of milk fat may be used in combination with other fats and oils.
- the edible oil referred to in the present invention means an edible oil to which water has not been added, and examples thereof include so-called salad oil such as corn oil and benipana oil. Also, they may be those in which flavor components such as garlic oil, leek oil, chili oil, herb oil, etc. are dissolved. If necessary, add seasonings such as salt to a homomixer, etc. And a pigment, a fragrance, etc. may be added. Of course, it is also possible to use edible oils, such as olive oil and sesame oil, each having a unique flavor. As a method of adding an emulsifier to these edible oils, for example, the edible oil may be heated to about 70 ° C., and the emulsifier may be dispersed and added.
- the emulsifier used in the present invention has an HLB value of 7.0 or less, preferably 5.0 or less.
- sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, enzyme-treated lecithin, etc. are used alone or in combination.
- glycerin fatty acid ester has good shape and stability of foam after foaming, and can be suitably used in the present invention.
- an emulsifier used for another purpose can be further added.
- lecithin or the like as a release agent may be further added to be used in addition to the dariserin fatty acid ester of the present method.
- the amount of the emulsifier to be added is, for example, 0.1% to 10%, preferably 0.5% to 6%, and more preferably 0.7 to 4% when dalyserin fatty acid ester is used alone.
- the amount of addition may be appropriately increased or decreased based on the amount added alone.
- the use concentration may be determined while keeping in mind that the stability of the foam is poor near the lower limit of the emulsifier concentration, the taste is affected near the upper limit, and the cost is disadvantageous.
- nitrous oxide, carbon dioxide, nitrogen, LPG, LNG and the like can be used. They can be used alone or in combination. However, when using these, it is necessary to consider the properties of the gas propellant, select the gas depending on the food and application to be applied, and change the settings such as the filling pressure.
- a nonflammable gas such as nitrous oxide or nitrogen as the gas propellant used for edible oil.
- the filling pressure is nitrous oxide
- a mousse-like foam can be formed at a relatively low filling pressure of about 300 kpa at 25 ° C, but nitrous oxide
- a filling pressure of about 80 Okpa is required.
- the above gas propellants can be used complementarily to each other.
- the degree of foaming can be suppressed to a lower level than when nitrous oxide is used alone. This can be applied when more stable and finer mousse needs to be generated.
- the required amount of edible oil, emulsifier, water-in-oil emulsion, etc. are placed in a stainless steel container and the filling gas is guided to the container to maintain the required gas pressure.
- the aerosol container is filled with the contents in the pressure-resistant container and the filling gas by connecting the filling nozzle provided in the lower part of the container and the nozzle of the aerosol container and simultaneously opening the valves of both nozzles.
- a gas mixed in a required ratio in advance is used, but it is also possible to sequentially charge each gas. It is also possible to charge the contents and gas separately. Furthermore, it is also possible to put the contents into the aerosol container before installing the nozzle portion, and to fill the gas through the nozzle after attaching the nozzle portion.
- an existing aerosol food for example, a metal container such as a steel can or an aluminum can used for whipped cream or a nozzle used for the container can be used as it is.
- Plastic containers can also be used if they can withstand high pressure.
- the composition that becomes an edible oil, a water-in-oil emulsion, or a water-in-oil emulsion may be stored separately from the aerosol container.
- the gas propellant with a gas propellant in a bender-type aerosol container that has a mechanism to mix the two when supplying food, and then spout it immediately after mixing to supply it as a mousse-shaped spread edible oil. is there.
- the mousse-like spread and mousse-like edible oil of the present invention obtained as described above are more convenient and safer than foods in aerosol containers sprayed in the form of a mist. It has excellent properties as an oil and is a new mousse-like spread and mousse-like edible oil having a new texture and flavor that are not available in conventional spread edible oils.
- Example 1 in the case of a water-in-oil emulsion: Example using nitrogen gas
- rapeseed oil was heated to 70 ° C, and monoglycerin fatty acid ester was added and dissolved.
- 100 g was charged into a pressure-resistant container (250 ml) equipped with a nozzle together with nitrogen gas at a filling pressure of 800 kPa (25 ° C).
- Rapeseed oil 8 7.7 parts
- Example 2 (in the case of a water-in-oil emulsion): Example using nitrous oxide gas
- raw materials were mixed according to the following composition to prepare a stock solution. Of these, 5 ° g was charged into a pressure-resistant vessel (90 ml) equipped with a nozzle together with nitrous oxide gas at a filling pressure of 500 kPa (25 ° C).
- Example 3 (in the case of water-in-oil emulsion): Example using mixed gas
- Example 4 (in the case of a water-in-oil emulsion): Example applied to a vendor
- Example 5 (in the case of a water-in-oil emulsion): An example of filling without emulsification treatment An aqueous phase was prepared by dissolving common salt in water at normal temperature. The rapeseed oil was heated to 70 ° C, monoglycerin fatty acid ester and polyglycerin fatty acid ester were added and dissolved, and then cooled to 25 ° C. Fill the prepared oil and fat 42.5 g in a transparent PET container (90 ml) with nozzle with nitrous oxide at a filling pressure of 200 kPa (25 ° C), and then fill the aqueous phase 7.5 g with nitrous oxide. The packing was performed at a pressure of 500 kPa (25 ° C).
- Example 6 (in the case of a water-in-oil emulsion): An example in which the putter is used alone
- Example 7 In case of edible oil: Example using diglycerin fatty acid ester as emulsifier
- rapeseed oil was heated to 70 ° C, and diglycerin fatty acid ester was added and dissolved.
- 100 g was charged into a pressure-resistant container (250 ml) equipped with a nozzle together with nitrogen gas at a filling pressure of 900 kPa (25 ° C).
- Example 8 (in case of edible oil): Example using monoglycerin fatty acid ester as emulsifier
- garlic oil was heated to 70 ° C., and monodaliserin fatty acid ester was added and dissolved.
- 100 g was charged into a pressure-resistant container (250 ml) with a nozzle together with nitrogen gas at a filling pressure of 900 kPa (25).
- Example 9 (for edible oil): Example using nitrous oxide gas
- extra virgin olive oil was heated to 70, and monodaliserin fatty acid ester was added and dissolved.
- a 90 g pressure vessel with a 50 g nozzle was charged with nitrous oxide gas at a filling pressure of 500 kPa (25 ° C).
- Extra virgin olive oil 97.5 parts Monoglycerin fatty acid ester 2.5 parts
- Example 10 (In case of edible oil): Example using a mixed gas of carbon dioxide gas and nitrogen gas According to the following composition, lard oil was heated to 70 ° C, and monodaliserin fatty acid ester was added and dissolved.
- Example 1 (In case of edible oil): Example of adding salt as a seasoning
- the rapeseed oil and the putter oil were mixed and heated to 70, and the monoglycerin fatty acid ester was added and dissolved.
- the homomixer (Polytron T-3100; Central Science) was stirred at 4,000 rpm and dispersed while adding salt that had been ground in advance in a mortar. After adding flavor and rototin and sterilizing by heating at 95 X 1 minute, the prepared oil was cooled to 25 t. 100 g of the prepared oil was charged into a pressure-resistant container (250 ml) equipped with a nozzle together with nitrous oxide at a filling pressure of 500 kPa (25 ° C.).
- Example 1 2 (In case of edible oil): Example combining emulsifier
- the green onion oil is heated to 70 ° C, the monoglycerin fatty acid ester and the polydaliserine fatty acid ester are added and dissolved, and then a homomixer (Polytron PT-3100; Central Science) is added while adding salt that has been pre-ground in a mortar. After dispersion by stirring at 4,000 rpm, the mixture was cooled to 25 ° C.
- a homomixer Polytron PT-3100; Central Science
- a pressure-resistant stainless steel container (diameter 40 mm x length 200 mm) equipped with a valve at the bottom, and nitrous oxide was introduced into the container through a hole provided at the top of the container, and the gas pressure was i MPa While keeping the temperature (25 ° C), open the bottom valve and take out the contents through stainless steel pipe (diameter 8 mm x length 150 mm) and vial tube (diameter 8 mm x length 200 mm). Prolonged and exhibited a good mousse shape.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2003292589A AU2003292589A1 (en) | 2002-12-20 | 2003-12-19 | Mousse-type spread and mousse-type edible oil |
US10/539,445 US8012524B2 (en) | 2002-12-20 | 2003-12-19 | Mousse-type spread and mousse-type edible oil |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002371030A JP4614617B2 (ja) | 2002-12-20 | 2002-12-20 | エアゾール容器入り食品 |
JP2002-371030 | 2002-12-20 | ||
JP2003-276717 | 2003-07-18 | ||
JP2003276717A JP4404334B2 (ja) | 2003-07-18 | 2003-07-18 | ムース状食用油 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004056190A1 true WO2004056190A1 (ja) | 2004-07-08 |
Family
ID=32684204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2003/016337 WO2004056190A1 (ja) | 2002-12-20 | 2003-12-19 | ムース状スプレッド及びムース状食用油 |
Country Status (3)
Country | Link |
---|---|
US (1) | US8012524B2 (ja) |
AU (1) | AU2003292589A1 (ja) |
WO (1) | WO2004056190A1 (ja) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2606743A1 (en) * | 2011-12-22 | 2013-06-26 | Grupo Leche Pascual, S.A.U. | Whipped spreadable fat product |
CA2868190C (en) | 2012-04-03 | 2021-04-06 | Unilever Plc | Method for production of aerated water-in-oil emulsions and aerated emulsions |
US20150086701A1 (en) | 2012-05-24 | 2015-03-26 | Conopco, Inc., D/B/A Unilever | Aerated oil containing sucrose fatty acid ester and hydrophobin |
US20160219895A1 (en) * | 2013-09-16 | 2016-08-04 | Conopco, Inc., D/B/A Unilever | Edible fat continuous product comprising sucrose fatty acid ester and particulate anti-spattering agent |
EP4040977A4 (en) * | 2019-10-04 | 2022-11-23 | Clayton Corporation | FOAM FOOD |
CN110973554A (zh) * | 2019-11-27 | 2020-04-10 | 李刚 | 一种泡沫蜂蜜及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59183650A (ja) * | 1983-04-02 | 1984-10-18 | Nippon Light Metal Co Ltd | 液状マ−ガリン |
JPS61192274A (ja) * | 1985-02-20 | 1986-08-26 | Toyo Seikan Kaisha Ltd | エアゾ−ル缶入り食品の製造方法 |
EP0285198A2 (en) * | 1987-03-20 | 1988-10-05 | Unilever N.V. | Edible plastic product and process for the preparation thereof |
US4780309A (en) * | 1987-06-16 | 1988-10-25 | Warner-Lambert Company | Edible aerosol foam compositions and method of preparing same |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3896975A (en) * | 1972-06-28 | 1975-07-29 | Dan W Follmer | Non foaming lecithin emulsion cookware lubricant |
US3849580A (en) * | 1972-09-05 | 1974-11-19 | American Home Prod | Aerosol dispensing system for anhydrous edible fat compositions |
JPH0622451B2 (ja) | 1986-03-05 | 1994-03-30 | 不二製油株式会社 | 餅内包食品の製造法 |
JPH0763319B2 (ja) | 1987-09-30 | 1995-07-12 | 味の素ゼネラルフーヅ株式会社 | コーヒー・エアゾール |
US5156876A (en) * | 1989-10-11 | 1992-10-20 | Creative Products Inc. Of Rossville | Parting composition for cooking foodstuffs |
JP2995855B2 (ja) * | 1989-11-28 | 1999-12-27 | 三菱化学株式会社 | 油中水型乳化物および保水性改善剤 |
JPH0430748A (ja) | 1990-05-29 | 1992-02-03 | Nippon Oil & Fats Co Ltd | エアゾール式香味油 |
JPH05132010A (ja) | 1991-11-01 | 1993-05-28 | Takaaki Tomoya | 容器入り流動性食品の製造方法並びにその容器 |
JP2001178364A (ja) | 1999-12-28 | 2001-07-03 | Yoshihara Oil Mill Ltd | 噴霧用食用油およびその利用 |
DE10065046A1 (de) | 2000-12-23 | 2002-07-04 | Beiersdorf Ag | O/W-Emulsionen mit einem Gehalt an einem oder mehreren Ammonium acryloyldimethyltaurat/Vinylpyrrolidoncopolymeren |
JP2002291421A (ja) * | 2001-03-30 | 2002-10-08 | Ajinomoto Co Inc | 水中油型乳化食品 |
JP4691263B2 (ja) | 2001-04-06 | 2011-06-01 | 水澤化学工業株式会社 | 油中水型エマルジョン |
US6745920B2 (en) * | 2001-07-23 | 2004-06-08 | Pradeep Yohanne Gupta | Piston for dispensing device, dispensing device, product containing dispensing device, method of filling, and method of dispensing |
-
2003
- 2003-12-19 AU AU2003292589A patent/AU2003292589A1/en not_active Abandoned
- 2003-12-19 WO PCT/JP2003/016337 patent/WO2004056190A1/ja active Application Filing
- 2003-12-19 US US10/539,445 patent/US8012524B2/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59183650A (ja) * | 1983-04-02 | 1984-10-18 | Nippon Light Metal Co Ltd | 液状マ−ガリン |
JPS61192274A (ja) * | 1985-02-20 | 1986-08-26 | Toyo Seikan Kaisha Ltd | エアゾ−ル缶入り食品の製造方法 |
EP0285198A2 (en) * | 1987-03-20 | 1988-10-05 | Unilever N.V. | Edible plastic product and process for the preparation thereof |
US4780309A (en) * | 1987-06-16 | 1988-10-25 | Warner-Lambert Company | Edible aerosol foam compositions and method of preparing same |
Non-Patent Citations (1)
Title |
---|
JOHNSEN M A: "Food aerosols part II", SPRAY TECHNOLOGY & MARKETING, vol. 11, no. 2, 2001, pages 32,34,36 - 41, XP002976447 * |
Also Published As
Publication number | Publication date |
---|---|
US8012524B2 (en) | 2011-09-06 |
US20060078659A1 (en) | 2006-04-13 |
AU2003292589A1 (en) | 2004-07-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US9661864B2 (en) | Process for the preparation of a spreadable dispersion | |
EP2362736B1 (en) | Dispersion structuring agent | |
AU756989B2 (en) | Water and oil containing emulsion | |
CA2812876C (en) | Cryogenic spray process | |
WO2004056190A1 (ja) | ムース状スプレッド及びムース状食用油 | |
JP2004016187A (ja) | 食品用起泡剤組成物及びその製造方法 | |
EP2606743A1 (en) | Whipped spreadable fat product | |
EP3273788B1 (en) | Food composition comprising gas bubbles in a fat phase | |
EP2651229B1 (en) | Edible water in oil emulsion | |
JP4614617B2 (ja) | エアゾール容器入り食品 | |
JP6126845B2 (ja) | 食品用エアゾール組成物 | |
JP4404334B2 (ja) | ムース状食用油 | |
JP3443049B2 (ja) | クリーム | |
CA2984060C (en) | Process for preparing fat slurries and a process for preparing emulsions of such slurries | |
JPH07102103B2 (ja) | エアゾール容器入りドレッシング | |
JPS58149649A (ja) | 起泡性水中油型乳化クリ−ム状組成物およびその製造法 | |
TW201622574A (zh) | 可凍結和解凍且已起泡的水中油型乳化物混合物及其製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
ENP | Entry into the national phase |
Ref document number: 2006078659 Country of ref document: US Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 10539445 Country of ref document: US |
|
122 | Ep: pct application non-entry in european phase | ||
WWP | Wipo information: published in national office |
Ref document number: 10539445 Country of ref document: US |