WO2006003981A1 - Émulsion huile dans eau et procédé de productionde nourriture avec cette émulsion - Google Patents

Émulsion huile dans eau et procédé de productionde nourriture avec cette émulsion Download PDF

Info

Publication number
WO2006003981A1
WO2006003981A1 PCT/JP2005/012051 JP2005012051W WO2006003981A1 WO 2006003981 A1 WO2006003981 A1 WO 2006003981A1 JP 2005012051 W JP2005012051 W JP 2005012051W WO 2006003981 A1 WO2006003981 A1 WO 2006003981A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
water emulsion
water
fat
foamed
Prior art date
Application number
PCT/JP2005/012051
Other languages
English (en)
Japanese (ja)
Inventor
Yasue Nagao
Eriko Harada
Ken Kawashima
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2006528795A priority Critical patent/JPWO2006003981A1/ja
Publication of WO2006003981A1 publication Critical patent/WO2006003981A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded

Definitions

  • the present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion characterized by not containing an emulsifier.
  • Foaming tarites such as whipped cream used for topping ice cream and cakes, or oil-in-water emulsions such as coffee cream use multiple emulsifiers and inorganic compounds as stabilizers It is common to do.
  • vegetable cream one of the whipped creams, is made up of water, vegetable oils and fats, non-fat milk solids, various emulsifiers, and inorganic compounds that are stabilizers, pre-emulsified, homogenized, sterilized and cooled. Manufactured by aging.
  • phosphoric acid hexametaphosphoric acid, dibasic phosphoric acid, etc.
  • alkanoic acid metal salt of citrate is generally used in an amount of about 0.1 to 1% by weight.
  • emulsifiers so-called natural emulsifiers such as soybean lecithin and egg yolk lecithin and so-called synthetic emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and monoglyceride (hereinafter referred to as these emulsifiers).
  • Synthetic emulsifiers are used in combination, and the total amount used is approximately 1 to 5% by weight. Thus, the use of inorganic compounds and synthetic emulsifiers is considered indispensable for obtaining good cream properties (overrun, workability, texture, etc.).
  • Non-Patent Document 1 Non-Patent Document 2
  • Non-Patent Document 1 Toru Hidaka, “Emulsifier for Food” (Yuki Shobo) (pp. 127-147)
  • Non-Patent Document 2 Toru Hidaka, “Common sense of food additives” (Yuki Shobo) (No. 41- (Pp. 43, 121-128)
  • Patent Document 1 Japanese Patent Laid-Open No. 10-215783 (Pages 1 to 4)
  • An object of the present invention is to provide an oil-in-water emulsion that does not contain an emulsifier and has basic physical properties as a cream such as flavored balun. is there.
  • the present inventors have used an emulsion having a high non-fat solid content compared to a normal oil-in-water emulsion, so that no emulsifier is added.
  • the present invention has been completed by finding that it is an oil-in-water emulsion having basic physical properties as a cream.
  • Oil content is 10-50% by weight, moisture is 10-50% %, Non-fat solid content is 10 to 70% by weight, the oil-in-water emulsion according to (1), (3) non-fat milk solid content or non-fat cacao to the total non-fat solid content (1)
  • the oil-in-water emulsion according to (1) having a solid content of 5 to 50% by weight.
  • the fat in the oil contains hard butter or SUS (S: saturated fatty acid, U: trans isomer) (1)
  • SUS saturated fatty acid, U: trans isomer
  • a method for producing a foamed oil-in-water emulsion characterized by foaming (6)
  • the oil-in-water emulsion according to (1) and an aqueous composition are mixed and foamed.
  • the oil-in-water emulsion according to (1) and the aqueous composition are mixed and foamed without increasing the emulsifier.
  • This is a method for producing a foamed oil-in-water emulsion.
  • the invention's effect is a foamed oil-in-water emulsion.
  • the present invention it is possible to produce a good oil-in-water emulsion without blending an emulsifier, and the present invention can prevent an unfavorable flavor from being added by using an additive.
  • the emulsifier of the present invention is blended with a conventional oil-in-water emulsion using an emulsifier, and the oil-in-water emulsion is partially added and used, the addition destination is powerful. Without increasing the emulsifier, it is possible to impart milky and richness and shape retention.
  • the oil-in-water emulsion referred to in the present invention has an oil content of 10 to 50% by weight, a water content of 10 to 50% by weight, a non-fat solid content of 10 to 70% by weight, and has a foaming property. It is an oil-in-water type emulsion characterized by having no milky formula added.
  • the oil content of the oil-in-water emulsion is less than 10%, the foamability of the oil-in-water emulsion decreases, and if it exceeds 50%, the oil-in-water emulsion becomes unstable and stable production is achieved. Cause trouble.
  • it is 15% or more and 40% or less.
  • the oil and fat of the oil-in-water emulsion of the present invention is not particularly limited, but in order to further impart a foaming function, the oil and fat in the oil component is hard butter, particularly SUS (S: saturated fat It is preferable to include tridallyceralide represented by the following formula: acid, U: not including trans form! / (Unsaturated fatty acid).
  • SUS saturated fat
  • a suitable content of the above SUS is preferable because it improves the meltability and the functions imparted to heat-resistant shape retention and demulsification as the amount increases.
  • the oil content is desirably 45% or more, more preferably 70% or more.
  • Examples of the fats and oils rich in triglycerides represented by SUS include cacao butter, shea fat, mango kernel oil, monkey fat, lippe fat, palm oil, and fractionated oils thereof. One type or two or more types can be used. It is also possible to produce and use oils rich in triglycerides represented by SUS by selectively transesterifying the 1st and 3rd positions of glycerides and, if necessary, fractionating the middle melting point fraction. it can.
  • the water content of the oil-in-water emulsion of the present invention is less than 10%, the oil-in-water emulsion thickens and hinders stable production. If it exceeds 50%, the emulsification of the oil-in-water emulsion becomes unstable. It will hinder stable production. In addition, workability after whipping, heat-resistant shape retention, and water separation resistance are reduced. It can be optimally used in the range of 10 to 50%.
  • the origin of water contained in the oil-in-water emulsion may be water derived from dairy products containing milk solids that are not particularly specified, or a solvent when milk solids are dissolved or dispersed in water. Or the water
  • water-containing foods such as fruit juice, jam, various fruits, strawberries, cheeses, nuts, natural honey, coffee and tea can be used in combination of one or more.
  • the oil-in-water emulsion has a non-fat solid content of 10% or less, it exhibits an effect of imparting a milky taste and a rich taste to the foamable cream, and when it is 70% by weight or more, The viscosity of the oil-type emulsion will increase, hindering stable production.
  • the non-fat solid content of the oil-in-water emulsion can be used in the range of 20 to 60%.
  • non-fat solids examples include non-fat milk solids, non-fat cocoa solids, and saccharides.
  • the non-fat milk solid content gives a milky taste and richness to the foaming cream, and the non-fat cocoa solid content gives a chocolate flavor and a rich taste.
  • the content of the non-fat milk solids and the non-fat cocoa solids should occupy 5 to 50% by weight in the total non-fat solids.
  • the non-fat milk solids include fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein
  • Non-fat solids derived from milk contained in sodium, lactalbumin, etc. can be exemplified, and can be used alone or in combination of two or more.
  • the non-fat cocoa solid content is a part excluding cocoa butter from the solid content derived from cocoa beans, and as the non-fat cocoa content source, cocoa mass, cocoa powder, various chocolates using these as raw materials, and others
  • the processed product can be exemplified.
  • the saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, and reduced sugar.
  • Sugar Polydextrose Sorbitol, Reduced Lactose, Trehalose, Xylose, Xylitol, Maltitol, Erythritol, Mannitol, Frata Oligosaccharide, Soy Oligosaccharide, Galato Oligosaccharide, Whey Oligosaccharide, Raffinose, Lactulose, Palatinose Oligosaccharide, Stethosaccharide Examples include sugars such as beer, aspartame, sugar alcohol and the like. These saccharides can be used alone or in combination of two or more.
  • the first method for preparing the oil-in-water emulsion of the present invention is the use of a powder of chocolate or chocolate-like food or the like according to a method according to the method for producing chocolate. There is a method in which those melted doughs are obtained and then emulsified by adding a water-based composition containing the above-mentioned non-fat solids and fats and oils.
  • conching can be performed after refining with a roll that is not particularly limited unless it significantly deviates from the normal chocolate production method.
  • the non-fat solids and the respective oils and fats are mixed with the aqueous composition and then heated to 30 to 70 ° C, or one or both of them is 30 to 70.
  • the emulsification may be carried out by homogenization (5 to 150 kgZcm2).
  • the emulsified oil-in-water emulsion is produced by cooling. It may be sterilized or sterilized before and after the emulsification process or homogenization process! /, But in the conventional cream production line that performs UHT treatment, the viscosity range that can be produced may be a factor that increases, so pasteurization can be performed. Recommended.
  • the highly fat-free solid emulsion obtained as described above can be suitably used for adding an aqueous composition, especially for modifying a foamable oil composition (foaming cream).
  • aqueous composition of the place is not limited to foaming oils and fats such as various commercial products of raw talyam and vegetable tarim, but has foaming power such as milk, concentrated milk, and cheeses.
  • Ozw-type emulsions such as soy milk, or even non-emulsified jams, various fruits, strawberries, natural honey, water-containing foods such as coffee and tea, and water
  • Two or more kinds can be used in combination, and there is no particular limitation, and the production method can employ a well-known and commonly used technique or a known technique.
  • the fats and oils in the oils are hard to impart good meltability, heat-resistant shape retention and water separation resistance. It is more preferable that the oil or fat in the oil contains triglyceride represented by SUS in order to impart notably a foaming function to be notter.
  • the content of the oil-in-water emulsion of the present invention in the foamed cream is suitably 5% by weight or more, more preferably 10 to 50% by weight. If the content is small, the foamable cream is modified. The effect is poor.
  • the timing of adding the oil-in-water emulsion to the foaming cream may be before, during, or after whipping, but it should be held before or during whipping rather than after whipping.
  • oil-in-water emulsion can be foamed alone.
  • Whole fat milk powder 16.0 parts, sugar 39.0 parts, vegetable oil and fat is a type that contains a lot of SUS A temper type hard butter (product name “Melano NEWSS-7” manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) 45.0 parts was blended, and a chocolate-like food was produced according to a standard method of chocolate production.
  • SUS A temper type hard butter product name “Melano NEWSS-7” manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) 45.0 parts was blended, and a chocolate-like food was produced according to a standard method of chocolate production.
  • the mixture was stirred while stirring at 3000 rpm with a homomixer (“ ⁇ . ⁇ . Homodisper” Special Machine Industries Co., Ltd.), held at 65 ° C for 30 minutes, cooled and oiled 38.4 wt. %, Non-fat solid content 37.6 wt% (non-fat milk solid was 8.3%), and water content 24.0 wt% was obtained.
  • a homomixer ⁇ . ⁇ . Homodisper” Special Machine Industries Co., Ltd.
  • oil-in-water emulsion thus obtained and water are mixed in a ratio of 70 parts: 30 parts, and foamed using a vertical mixer (“Hobart Mixer N-50” manufactured by Hobart Japan KK).
  • the workability (quality) of the product hereinafter referred to as oil-in-water emulsified foam was evaluated.
  • This mixture was prepared in the same manner as in Example 1 except that the oil content was 53.2% by weight, non-fat solid content was 22.8% by weight (non-fat milk solid was 5.3%), and the water content was 24.0% by weight.
  • An oil-type emulsion was obtained.
  • the oil-in-water emulsion thus obtained and the workability of the product foamed by the same blending method as in Example 1 according to the blending in Table 1 were evaluated.
  • Example 2 This mixture was mixed in the same manner as in Example 1 in accordance with the composition shown in Table 1, and the oil content was 53.2% by weight.
  • the oil-in-water emulsion thus obtained and the workability of the product foamed by the same blending method as in Example 1 according to the blending of Table 1 were evaluated.
  • Example 2 The oil-in-water emulsion obtained in Example 1 and a commercially available foaming cream (product name “Light Topping SV”, manufactured by Fuji Oil Co., Ltd.) are mixed in a ratio of 20 parts: 80 parts, and a vertical mixer Was used to foam.
  • a commercially available foaming cream product name “Light Topping SV”, manufactured by Fuji Oil Co., Ltd.
  • Oil-in-water emulsion 70 70 70 20 Water 30 30 30 30 30
  • Emulsification is stable, whipping work can be performed well, and the mouthfeel is light and the mouth melts well.
  • Emulsification is slightly unstable, work of whipping etc. is possible, and the product value is at a certain level although it has a texture and a feeling of stickiness.
  • Example 1 became a very light and fresh, foamy food with good meltability in the mouth, and a new oil-in-water emulsification differing in texture and meltability from the conventional foaming cream. It was a foam.
  • the oil-in-water emulsion of Comparative Example 2 in which an emulsifier is added to Comparative Example 1 is different from that of Comparative Example 1 in that the emulsification is stable, and an emulsifier is added and mixed with water.
  • the foamed foam was able to foam well, and the texture was a cream that existed as a conventional oil-in-water emulsion.
  • Comparative Example 1 that deviated from the range of fats and oils, moisture, and total non-fat solids, which was claimed in the present application, could not be emulsified without using an emulsifier.
  • foaming creams have a function-oriented type as used in Example 2, that is, milk taste.Some taste is slightly inferior, but workability is good. It is generally well known that, it is generally well known, but yes, by adding a part of the oil-in-water emulsion obtained in Example 1 to the Tsutatsu selling foaming cream, the milky taste, It is possible to impart richness and improve shape retention by a simple method.
  • Example 2 The oil-in-water emulsion obtained in Example 1 and strawberry puree (hawk food) were mixed at a ratio of 60 parts: 40 parts, and foamed using a vertical mixer.
  • temper type node butter manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) 40.0 parts are mixed.
  • the above mixture was stirred at 3000 rpm with a homomixer while warming, held at 65 ° C for 30 minutes, and then cooled to 43.9% oil content, 36.1% non-fat solid content (non-fat milk solid 11 1%) and an oil-in-water emulsion having a water content of 20.0% by weight was obtained.
  • the oil-in-water emulsion thus obtained and water were mixed in a ratio of 70 parts: 30 parts, and the workability of the oil-in-water emulsion foam was evaluated using a vertical mixer. .
  • Example 4 According to the formulation in Table 2, among the blends of Example 4, SUS as a vegetable fat is relatively high, but the melting point is slightly lower than that used in Example 4 An oil-in-water emulsion was obtained by the same formulation and manufacturing method except that the product name “Sulfurate P110N” (Fuji Oil Co., Ltd., SUS content of about 55%) was used. The workability and quality of the oil-in-water emulsified foamed product were evaluated for the oil-in-water emulsion by the same blending method as in Example 4.
  • the palm oil middle melting point part It is oil-in-water with the same blending method except that it is partially cured and part of the sus part of u is replaced with a trans form or saturated fatty acid (product name "Melva 31" manufactured by Fuji Oil Co., Ltd.)
  • the emulsion was obtained, and the oil-in-water emulsion thus obtained was evaluated for workability and quality of the oil-in-water emulsion by the same formulation and production method as in Example 4.
  • an oil-in-water emulsion was obtained by the same formulation method except that soybean white squeezed oil having a low melting point as vegetable oil was used in the formulation of Example 4 and containing almost no SUS.
  • the oil-in-water emulsion thus obtained was evaluated for the quality of the workability of the oil-in-water emulsified foam by the same blending method as in Example 4.
  • Example 4 using vegetable oil containing a lot of SUS, a relatively high amount of SUS.
  • Example 5 which uses vegetable oil that is slightly lower in melting point than that used in Example 4, it becomes a very light, fresh, and foamy food that melts well in the mouth, resulting in a conventional foaming cream. It was a new foam that had a different texture and melted mouth than when foamed.
  • Example 6 where the SUS content was reduced as compared with Example 5 due to curing, the oil-in-water emulsified foam was quickly removed from water compared to Example 4, but it was sufficiently commercial and very valuable. Light and fresh, good melting in the mouth! Foam was obtained.
  • Comparative Example 3 the emulsification was unstable and it was easy to separate during cooling. Even when whipped for a long time, it did not foam and did not foam.
  • the above mixture is stirred with a homomixer at 3000 rpm while warming, held at 65 ° C for 30 minutes, and then cooled to 5.0% by weight of oil and 75.0% by weight of non-fat solids (30% non-fat milk solids) 0%), and an oil-in-water emulsion having a water content of 20.0% by weight was obtained.
  • the oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability 'quality.
  • the above mixture is stirred with a homomixer at 3000 rpm while warming, held at 65 ° C for 30 minutes, and then cooled and oily 24.6% by weight, nonfat solids 20.4% by weight (fatless milk solids 6 1%), and an oil-in-water emulsion having a water content of 55.0% by weight was obtained.
  • the oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability 'quality.
  • Example 7 Example 8 Comparative example 4 Comparative example 5 Chocolate-like food
  • Example 8 is a very light and fresh, foamy food with good meltability in the mouth, and is a new foamed product with a different texture and meltability than when foaming a conventional foaming cream. there were.
  • Example 7 the oil-in-water emulsified foam alone was somewhat hard, but could be implemented.
  • Comparative Example 5 was not separated when cooled with an oil-in-water emulsion, and even if whipped for a long time, it did not become shape-retaining.
  • the oil-in-water emulsion of Comparative Example 4 could be produced without any problem, but even if whipped for a long time, it did not have a shape retaining property and was not whipped.

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)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Cette invention vise à développer une émulsion huile dans eau qui ne contient aucun agent émulsifiant et qui a les propriétés de base essentielles à la crème, comme le goût et le foisonnement. Une émulsion huile dans eau ayant les propriétés de base essentielles à la crème malgré le fait qu'elle ne contienne pas d'agent émulsifiant, peut être obtenue en utilisant une émulsion ayant une teneur en matières non grasses plus élevée que les émulsions huile dans eau classiques.
PCT/JP2005/012051 2004-06-30 2005-06-30 Émulsion huile dans eau et procédé de productionde nourriture avec cette émulsion WO2006003981A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2006528795A JPWO2006003981A1 (ja) 2004-06-30 2005-06-30 水中油型乳化物およびこれを用いた食品の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004-192799 2004-06-30
JP2004192799 2004-06-30

Publications (1)

Publication Number Publication Date
WO2006003981A1 true WO2006003981A1 (fr) 2006-01-12

Family

ID=35782788

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2005/012051 WO2006003981A1 (fr) 2004-06-30 2005-06-30 Émulsion huile dans eau et procédé de productionde nourriture avec cette émulsion

Country Status (2)

Country Link
JP (1) JPWO2006003981A1 (fr)
WO (1) WO2006003981A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009034818A1 (fr) * 2007-09-10 2009-03-19 Fuji Oil Company, Limited Émulsion de type huile-eau moussante
JP2009261332A (ja) * 2008-04-25 2009-11-12 Fuji Oil Co Ltd 起泡性水中油型乳化物
US9468590B2 (en) 2009-12-10 2016-10-18 Neubourg Skin Care Gmbh & Co. Kg Emulsifier-free, polymer-stabilized foam formulations

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215783A (ja) * 1996-12-05 1998-08-18 Fuji Oil Co Ltd 水中油型乳化物
JP2002034451A (ja) * 2000-07-26 2002-02-05 Kanegafuchi Chem Ind Co Ltd 起泡性水中油型組成物
WO2004062384A1 (fr) * 2003-01-16 2004-07-29 Fuji Oil Company, Limited Emulsion eau / huile et procede de production d'aliment faisant appel a cette emulsion

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0928296A (ja) * 1995-07-19 1997-02-04 Kao Corp 含水系チョコレート利用食品およびその製造方法、並びにチョコレート利用食品用添加物
JP4390376B2 (ja) * 1999-09-17 2009-12-24 株式会社Ａｄｅｋａ 水中油型乳化チョコレート類及びこれを用いた複合食品

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10215783A (ja) * 1996-12-05 1998-08-18 Fuji Oil Co Ltd 水中油型乳化物
JP2002034451A (ja) * 2000-07-26 2002-02-05 Kanegafuchi Chem Ind Co Ltd 起泡性水中油型組成物
WO2004062384A1 (fr) * 2003-01-16 2004-07-29 Fuji Oil Company, Limited Emulsion eau / huile et procede de production d'aliment faisant appel a cette emulsion

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009034818A1 (fr) * 2007-09-10 2009-03-19 Fuji Oil Company, Limited Émulsion de type huile-eau moussante
JP2009261332A (ja) * 2008-04-25 2009-11-12 Fuji Oil Co Ltd 起泡性水中油型乳化物
US9468590B2 (en) 2009-12-10 2016-10-18 Neubourg Skin Care Gmbh & Co. Kg Emulsifier-free, polymer-stabilized foam formulations

Also Published As

Publication number Publication date
JPWO2006003981A1 (ja) 2008-04-17

Similar Documents

Publication Publication Date Title
JP4502839B2 (ja) 起泡性水中油型乳化組成物
JP5635288B2 (ja) 起泡性水中油型乳化組成物
WO2005079592A1 (fr) Chocolats contenant de l’eau et chocolats pouvant être utilisés comme matériaux de départ pour ceux-ci
JP2007166965A (ja) 冷菓用油脂
JP4937156B2 (ja) 乳脂含有水中油型乳化物の製造方法
JP4466577B2 (ja) 冷菓用水中油型乳化物
JP4882749B2 (ja) 水中油型乳化物
JP2013034462A (ja) 起泡性水中油型乳化物
JP5301373B2 (ja) 起泡性水中油型乳化油脂組成物
EP3787414B1 (fr) Composition alimentaire comprenant de la graisse laitière appropriée pour fouetter ou mousser et composition alimentaire fouettée ou moussée comprenant de la graisse laitière
WO2006003981A1 (fr) Émulsion huile dans eau et procédé de productionde nourriture avec cette émulsion
JPH0697966B2 (ja) 起泡性水中油型エマルジョンの製造法
US20060134304A1 (en) O/W emulsion and process for producing food with the same
JP2015077123A (ja) 水中油型乳化脂用乳化材
JP2012075430A (ja) カスタード風味を呈する起泡性水中油型乳化油脂組成物
JP6228789B2 (ja) 水中油型乳化脂用乳化材の製造方法
JP4390375B2 (ja) 水中油型乳化脂
JP4243913B2 (ja) 起泡性水中油型乳化脂用油脂組成物
JP2002017257A (ja) 起泡性クリーム用油脂組成物
JP2006025690A (ja) 水中油型乳化物及びこれを用いた食品の製造法
JP3397110B2 (ja) 練込み用油脂及び冷菓並びに冷菓の製造法
JP2018064576A (ja) 飲料用含水チョコレート及びそれを含有するチョコレート飲料
JP2017184637A (ja) 起泡性水中油型乳化油脂組成物
WO2021256431A1 (fr) Crème fouettée
JP2002218910A (ja) 含水含気チョコレート類及びその製造法

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 JP KE KG KM KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NG NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM 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 NA 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 IS IT LT LU MC NL PL 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
WWE Wipo information: entry into national phase

Ref document number: 2006528795

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

WWW Wipo information: withdrawn in national office

Country of ref document: DE

122 Ep: pct application non-entry in european phase