WO2009102040A1

WO2009102040A1 - Cream-like emulsion

Info

Publication number: WO2009102040A1
Application number: PCT/JP2009/052441
Authority: WO
Inventors: Hideaki Yoshida
Original assignee: Hideaki Yoshida
Priority date: 2008-02-15
Filing date: 2009-02-15
Publication date: 2009-08-20
Also published as: JPWO2009102040A1

Abstract

Provided is a novel cream-like emulsion which contains a fat component, moisture and an emulsifier, wherein an emulsifier containing no emulsifying protein or peptide is used as the emulsifier and emulsification is conducted by using these fat component, moisture and emulsifier. Owing to the above-described constitution, this cream-like emulsion is free from the taste or smell originating in protein components contained in the starting material and ensures sufficient emulsifying effect and physical properties such as shape retention in whipping, which makes it equally usable with the existing creams such as fresh cream and cream substitutes.

Description

Cream-like emulsion

The present invention relates to a cream substitute food that can be used in the same manner as conventional cream or whipped cream.

In Japan, cream is defined as “raw milk, milk or special milk from which ingredients other than fat have been removed” (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52). 2. “Ingredient standards for milk, etc. and standards for manufacturing, cooking and storage methods” stipulate that milk fat content is 18.0% or more (other conditions include acidity, number of bacteria, etc.) Yes. According to the FAO / WHO (United Nations Food and Agriculture Organization / World Insurance Organization) international dairy product standard, “Cream is a relatively fat separated from milk that forms“ fat emulsion in fat-free milk ”. `` Refers to rich dairy products, '' depending on fat content, cream (18% fat content), whipped and whipped cream (28% or more), heavy whipped and whipped heavy cream (35%) Above), double cream (more than 45%) and half cream (10-18%). Here, the “fatless milk-in-fat type emulsion” is a so-called Oil in Water (O / W) type emulsion. Furthermore, creams are classified in various ways in each country according to their respective laws and regulations.

In Japan, in order to display “Cream” as a product type label, it must meet the requirements for cream ingredient standards described in the Ordinance of the Ministry of Milk, etc., and no food additives are added. In some cases, it may be referred to as “cream” or “fresh cream”. However, as other than those prescribed in the same standard, for example, when a stabilizer, sodium metaphosphate, etc. It is labeled “Food as a main ingredient”. In addition, a compound in which a part of milk fat is replaced or strengthened with fats other than milk fat (for example, vegetable oils such as palm oil) and an emulsion is stabilized by adding an emulsifier or a stabilizer is “compound cream It is generally excellent in physical properties such as whipping properties as a confectionery raw material and the shape-retaining property of the whipped produced, and is used in various applications such as coffee cream, whipping cream, and cooking cream. (For example, refer nonpatent literature 1).

In addition to the above, as substitutes for cream, cream-like foods made mainly from soy milk instead of milk and vegetable oils such as palm oil, rapeseed oil and coconut oil instead of milk fat are mainly used. Cream-like foods used as raw materials are also available on the market, and the type of food is labeled as “vegetable fat food” or “vegetable fat creamed food”, meaning “whipped cream-like food” Products such as “Whipping” and “Fresh” are added to the product name for beverage addition such as coffee. Hereinafter, in the present specification, the conventional “cream” and its substitutes are collectively referred to as “creams”.

Depending on the fat content, such creams can be used for various decorations such as cakes and other confectionery, emulsification aids for sauces and soups during cooking, and seasonings for beverages such as coffee and tea. Used for applications. In particular, creams having a relatively high fat content of 30% or more have good whipping properties and good shape-retaining properties of the whipped products, and are therefore used as whipped (whipped cream (also called whipped cream)).

Prior art documents

When using creams as described above, there is no problem when the original taste and aroma of milk, which is a raw material for cream (whipped), is required, such as a cream cake. On the other hand, in cooking, creams are often used for emulsification and whipping, but if you want to enhance the taste and fragrance of other ingredients, or you need the emulsified taste and fragrance, milk The taste and aroma of may not be necessary. Furthermore, it may even be inconvenient that the taste and aroma of the cream remain in the dish even though emulsification or the like is simply required for cooking. In such a case, conventionally, countermeasures have been taken to reduce the taste of the cream itself derived from milk by increasing the water content during cooking. This is not limited to fresh creams made from milk, but the same applies to creams containing vegetable oils as raw materials. Soy protein, pea protein, The same is true when using creams containing plant-derived proteins such as corn protein and wheat gluten.

As a result of diligent research, the present inventor has found that the taste and aroma of such creams are caused by the taste and aroma of proteins contained in the raw materials such as milk and soybean. That is, although creams are foods rich in fat components, they always contain a certain amount or more of protein, which remains as a part of the taste and aroma of cooking. Therefore, since the protein contained in the cream raw material remains, the measure of increasing the water and diluting the taste of the cream was not sufficient.

Therefore, the present invention is intended to provide a cream-like emulsion that can sufficiently ensure physical properties such as emulsifying action and shape retention when whipped even if it is emulsified without containing protein.

That is, the present invention is a cream-like emulsion comprising a fat component, water, and an emulsifier that does not contain an emulsifying protein or peptide, and emulsified with the fat component, water, and emulsifier. is there.

In the case of conventional creams, the protein component contained in the cream is responsible for the emulsifying action of the fat component and moisture, but the cream-like emulsion of the present invention does not use the action of the protein ingredient but contains an emulsifier. Thus, fat components and water are emulsified. Here, the “emulsifier” in the present invention means a substance having an action of emulsifying a fat component and moisture. Examples of emulsifiers applicable to the present invention include commonly used food emulsifiers such as monoglycerides (glycerin fatty acid esters or derivatives thereof), polyglycerin esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, Various types such as saponin and gum arabic can be used singly or in combination. The above-mentioned emulsifiers are examples of those that are approved for use as “edible emulsifiers” in Japan. The use of emulsifiers varies depending on the national laws and regulations of each country, but any substance that has an emulsifying action may be used. It corresponds to the “emulsifier” in the present invention. However, emulsifiers applicable to the present invention exclude those containing protein components and peptide components, such as gelatin, whey protein, casein and the like.

And since the cream-like emulsion of the present invention emulsified without containing the protein component is a cream that does not produce a taste and aroma derived from the protein component, it is compared with the conventional various creams as described above. In addition, the taste and aroma of milk, soybeans, etc., which are the main raw materials, are hardly felt at all. And since the cream-like emulsion of this invention has the emulsification effect | action and whipping effect | action similar to the conventional cream, it can be used similarly to the conventional cream. Therefore, if the cream-like emulsion of the present invention is used, the cream-like emulsion itself does not produce a taste or aroma such as milk or soybean. Therefore, when cooking a dish that only needs an emulsified or whipped taste or flavor, Very useful. Furthermore, since the cream-like emulsion of the present invention is emulsified without containing a protein component, it is resistant to heat and acid, and is not easily denatured even when heated or combined with acidic foods. It is possible to expand the variation of cooking usage and usage.

Here, the fat component contained in the cream-like emulsion of the present invention can be any of animal fat, vegetable fat, a mixture of animal fat and vegetable fat, or processed oil. Examples of animal fats include milk fats of mammals such as milk, fats and oils derived from dairy products such as butter oil, and edible fats and oils such as lard. Examples of vegetable fats include various vegetable oils and fats that are generally recognized as edible, such as palm kernel oil, soybean hardened oil, cocoa butter, and the like. Processed fats and oils are edible fats and oils which processed animal fat, vegetable fat, or mixtures thereof, such as hydrogenation, fractionation, or transesterification. According to another classification, hard fats and oils, liquid fats and oils, or a mixture thereof can be appropriately applied as a fat component in the present invention. However, in consideration of health associated with ingestion, trans fats are not particularly contained. Alternatively, it is desirable to use a fat component of a low trans fatty acid.

Particularly in the present invention, it is desirable that the content of the fat component is in the range of 60% by weight or less. If the fat component exceeds 60% by weight, the O / W emulsion is phase-inverted, making it unsuitable for use as a substitute for conventional creams. The lower limit of the content of the fat component is set to a value exceeding 0%, and can be appropriately set as long as an O / W emulsion is formed.

In addition, the cream-like emulsion of the present invention may further contain a stabilizer that stabilizes the emulsified state of the fat component, water, and emulsifier. In the present invention, the stabilizer stabilizes the state in which the fat component and water are emulsified with an emulsifier. For example, thickening polysaccharides, starch, carrageenan, agar, propylene glycol alginate, gum arabic xanthan gum and the like What is normally used as a stabilizer can be used suitably. In addition to these, the stabilizer in the present invention includes those containing protein components derived from milk such as gelatin and casein (or sodium caseinate), and those containing plant-derived protein components such as soybean protein and wheat protein. Can be applied. However, the stabilizer containing these protein components is only used as a “stabilizer” for stabilizing the emulsified state of the cream-like emulsion in the present invention. In addition, in the present invention, those that do not contain a protein component, such as gum arabic, xanthan gum, gelatin, casein (sodium casein), and the like, which have an action as an emulsifier for emulsifying a fat component and moisture, Although it can be used as either an emulsifier or a stabilizer, those containing a protein component can be used only as a stabilizer. Further, even when a stabilizer containing a protein component is used, the amount of use such that the cream-like emulsion of the present invention does not exhibit a taste or aroma derived from the stabilizer, for example, about several% to 1%, Desirably, it should be kept below 1%. The stabilizers mentioned above are examples of those that are approved for use as “edible stabilizers” in Japan. Stabilization of the emulsified state is possible depending on national laws and regulations of each country. Any substance having an action corresponds to the “stabilizer” in the present invention.

The cream-like emulsion of the present invention is a food product that is emulsified with a fat component, moisture, and an emulsifier without containing any protein component or peptide component, and has the same emulsification performance and whipping performance as conventional creams. Therefore, it can be used for the same use as conventional creams. In addition, since the present invention does not have the taste and scent of raw materials derived from protein components, it has a particular taste and scent for milk, soybeans, etc. It is suitable for use in place of conventional creams in the production and cooking of foods, such as when it is not desired to leave in cooking, or when only an emulsified or whipped taste or flavor is required.

7 is a radar graph showing absolute values of taste intensity in Examples 1 to 4 of the present invention and a comparative example. 5 is a radar graph showing a relative value of the taste intensity of Examples 1 to 4 with respect to a comparative example. The distribution map which shows the balance of the taste of the Examples 1-4 and a comparative example. The graph which shows the similarity degree of the smell with respect to the reference gas of the Examples 1-4 and a comparative example. The graph which shows the odor index | correspondence value of the Examples 1-4 and a comparative example.

The embodiment of the present invention is a cream-like emulsion obtained by mixing and emulsifying a mixture of edible fats and oils, water, and food emulsifiers as fat components. To this cream-like emulsion, a stabilizer can be added to stabilize the emulsification, and other food additives can be appropriately added depending on the application. .

For edible oils and fats, one or more animal oils such as butter oil, lard and het, various vegetable oils such as palm kernel oil, soybean hardened oil, rapeseed oil, corn oil, cocoa butter are mixed. Can be used. The fat component can be adjusted to an appropriate amount as long as it is always contained at a value of 60% by weight or less of the cream-like emulsion.

As the emulsifier, one or more kinds of commonly used food emulsifiers such as lecithin, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester and sucrose fatty acid ester can be used. The proportion of the emulsifier in the cream-like emulsion may be an appropriate amount sufficient to emulsify them according to the proportion of the fat component and water.

For the purpose of stabilizing the emulsification, the stabilizer is a mixture of one or more commonly used food stabilizers such as thickening polysaccharides, starch, propylene glycol alginate, gum arabic and the like as described above. Can be used. The stabilizer is not an essential component of the cream-like emulsion, but an appropriate amount may be added as necessary in consideration of time from preparation to use and distribution.

And when the proportion of the fat component in the cream-like emulsion is relatively low, about several to 20%, it has a light flavor and is suitable for use as a substitute for coffee cream or cooking cream. When the content is relatively high, such as 30% or more, it has a rich flavor, so it can be used as a substitute for cream for cooking, and is suitable for use as a substitute for whipped cream.

Note that the present invention is not limited to the embodiment described above. The specific types and ratios of the respective components are not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention.

As examples of the present invention, as follows, four types of cream-like emulsions were prepared, and as a comparative example, commercially available creams (“foods mainly made of milk and the like using fresh cream”) were used, An evaluation test, an odor discrimination test, and an overrun test were conducted. In addition, since the cream-like emulsion of each Example needed several days between preparation of a sample, a taste evaluation test, and an odor discrimination test, the stabilizer is used.

<Example 1 (Emulsion 1)> Fat component: 235 g of butter oil, water: 238 g, emulsifier: 1.5 g of sorbitan fatty acid ester (trade name “poem60”), 5 g of glycerin fatty acid ester (trade name “poem81”), stable Agent: octenyl succinic esterified starch (trade name “Emulstar”) 20 g, alginate propylene glycol ester (trade name “Duckroid”) 1 g, fat content about 47.0% (weight)

<Example 2 (Emulsion 2)> Fat component: 130 g of palm kernel oil, 105 g of soybean hardened oil, water; 234 g, emulsifier; 1.5 g of sorbitan fatty acid ester (same as above), 4 g of lecithin (derived from soybean), glycerin fatty acid ester ( Same as above) 5 g, Stabilizer; Octyl succinate esterified starch (same as above) 20 g, Alginate propylene glycol ester (same as above) 1 g, Fat content of about 47.0% (weight)

<Example 3 (Emulsion 3)> Fat component: 130 g of palm kernel oil, 105 g of soybean hardened oil, water; 238 g, emulsifier; 1.5 g of sorbitan fatty acid ester (same as above), 5 g of glycerin fatty acid ester (same as above), stabilizer; Octyl succinate esterified starch (same as above) 20 g, alginate propylene glycol ester (same as above) 1 g, fat content about 47.0% (weight)

<Example 4 (Emulsion 4)> Fat component: 130 g of palm kernel oil, 105 g of soybean hardened oil, water; 258 g, emulsifier; 1.5 g of sorbitan fatty acid ester (same as above), 5 g of glycerin fatty acid ester (same as above), stabilizer; 1 g of propylene glycol alginate (same as above), fat content of about 47.0% (weight)

<Comparative example> Commercially available “food mainly made of milk” Raw material name: cream (dairy product, using fresh cream), emulsifier, stabilizer (thickening polysaccharide), other information; milk fat 47.0% , Non-fat milk solid content 4.0%

[Taste Evaluation Test] Using the above four types of Examples and Comparative Examples as samples, we asked the Scientific Research Institute of Tastes to evaluate using a taste recognition device. Samples were prepared by adding (1) pure water or (2) 160% 1% NaCl solution to 40 g of each sample, diluting it to a weight ratio of 5 times, and stirring for 5 minutes in a constant temperature bath at 40 ° C. An aqueous phase portion obtained by repeating centrifugation (3000 rpm, 10 minutes, 20 ° C.) and oil phase removal twice for the heated one was used as a measurement sample. As a measurement method, the taste recognition device SA402B (manufactured by Insent) was used, and the items shown in Table 1 below were measured. The taste intensity (absolute value) of a reference solution (a mixture of 30 mM KCl and 0.3 mM tartaric acid solution) that is almost tasteless to human saliva was measured at room temperature (20 ° C.), and the taste of the comparative example was determined from the absolute value. Differences in taste between samples were evaluated using relative values converted so that the intensity was zero. The “taste intensity” is a value indicated by the scale of the taste recognition device, and a value (mostly 1.2 times the density difference) that most people feel a difference is set to “1”. Therefore, the taste intensity difference “2” is about 1.44 times the density difference, and “4” is about twice the density difference. In Table 1, “Taste” represents the taste immediately after the food is put in the mouth, and “Aftertaste” represents the taste that spreads after the food is swallowed.

Table 2 below shows the taste intensity of each example and comparative example as an absolute value when the above-described reference solution is 0. A radar graph that points to the values in the table is shown in FIG. (1) As a result of measurement after dilution with pure water, each sample showed a negative value for sourness and saltiness relative to the reference solution. It is a difference at a low concentration that is not felt by the taste, and is considered not effective as a taste comparison between samples. For this reason, the taste intensity effective for the evaluation of each sample is “bitter taste miscellaneous taste”, “stimulated astringency”, “umami”, “bitter taste” of aftertaste, “astringency”, and “umami richness”. . Among these, there was a large difference in taste intensity between samples in the previous bitter taste, irritating astringency, and umami, but these values were corrected using saltiness, so the salty taste This is thought to reflect a large difference in taste intensity. Therefore, (2) the sample was diluted with a 1% NaCl solution and the salt concentration between the samples was approximately the same, and the taste intensity was measured by removing the influence of the difference in salty taste. As a result, the difference in salty taste intensity was within 1 among all samples, and the difference in taste intensity between “bitter taste miscellaneous taste”, “stimulated astringency”, and “umami taste” was smaller than in the case of (1). .

From the results of (2) above, except for “acidity” in which the absolute value of the taste intensity showed a negative value and “salt taste” in which the taste intensity was uniformed, It was decided to use “bitter miscellaneous taste”, “stimulated astringency”, “umami”, “bitter taste”, “astringency”, and “umami richness”. Table 3 below shows the taste intensity (relative value) of each example when the taste intensity of the comparative example is 0. A radar graph that points to the values in the table is shown in FIG.

From the above results, the balance state of “umami”, “umami rich”, “bitter taste miscellaneous”, and “astringency stimulation” of each sample is shown as a mapping diagram in FIG. As shown in Table 3, FIG. 2 and FIG. 3, the cream-like emulsions of Examples 1, 2, and 3 all showed a similar taste, compared to the comparative examples that are conventional creams, “Bitter taste miscellaneous taste” and “stimulated astringency” were strong, and aftertaste “umami richness” was weak. In each example, the “umami” taste, the “bitter taste”, and the “astringency” aftertaste were slightly stronger than the comparative example, but were within 1 in that case. Moreover, the cream-like emulsion of Example 4 showed a tendency that all taste strengths were weak unlike all other Examples and Comparative Examples. As a conclusion of the taste evaluation test, it is considered that the cream-like emulsions of each example show different tastes from the creams using the fresh cream of the comparative example.

[Odor identification test] Using the above four types of examples and comparative examples as samples, we asked the Japan Food Analysis Center to make an evaluation using an odor identification apparatus. As a sample adjustment method, 10 g of each sample was placed in a polyester sample bag (capacity 3 L), the inside of the bag was replaced with nitrogen gas, and the sample was left at room temperature for about 3 hours to obtain a sample gas. As measurement equipment, an odor identification device FF-2A (manufactured by Shimadzu Corporation), a sample bag autosampler FAS-1 (manufactured by the same company), and a normal collection tube are used. The measurement sequence is ASmell condition, gas suction time 60 Measurement is performed in seconds, and the analysis of the measurement result is performed by calculating the similarity to the reference gas, the odor contribution, and the odor index equivalent value using the analysis software (absolute value expression software ASmell2, manufactured by the company) attached to the odor discriminator. The odor of each example was compared with that of the comparative example.

The results of similarity to the reference gas are shown in Table 4 and FIG. 4, and the results of odor index equivalent values are shown in Table 5 and FIG. The “similarity” indicates which line the odor quality is close to. If the aldehyde similarity is calculated as 50%, the sample contains 50% aldehydes. This means that the degree of similarity with the aldehyde system is 50%. The “odor contribution value” is a value indicating the odor intensity of each system as an odor index equivalent value. “Odor index” is a display method of odor intensity stipulated by the Odor Prevention Law, and the following formula is used to calculate the odor from the dilution factor (odor concentration) when the measured odor is diluted stepwise and the odor disappears. Index = 10Xlog ₁₀ (odor concentration) ". The “odor index equivalent value” is obtained by quantifying the odor intensity of the sample gas measured by the odor identification device as a value corresponding to the odor index.

According to the analysis software used in this test, if there is a difference in the odor intensity corresponding to the odor index value of 3, and if there is a system where the odor quality is similar to the reference gas and there is a difference of 10%, It is said that there is a difference that can be recognized by human sense of smell. In this test, the odor index equivalent values showed almost the same values in the four examples, and when compared with the comparative examples, there was no difference that was recognized by the sense of smell. However, when compared with the comparative example with respect to the similarity to the reference gas, Example 1 and Example 3 showed a difference of 10% or more in hydrogen sulfide, sulfur-based, ammonia, and aldehyde-based, and Example 2 A difference of 10% or more was recognized in hydrogen sulfide, sulfur, ammonia, aldehyde, and hydrocarbon, and Example 4 showed a difference of 10% or more in all systems other than aromatic. . From the above results, it can be judged that the cream-like emulsions of the respective examples are different from the conventional creams as comparative examples in the odor strength, but the odor quality is different.

[Overrun test] Whilst cream can be whipped with moderate firmness, but the overrun value is used as an index of the amount of air entrapped at that time, and the shape of the cream during whipping Sex is expressed. The overrun is obtained by the following formula {(weight after whipping−weight before whipping) / weight before whipping} X100 (%). When the cream-like emulsion of each embodiment and the cream of the comparative example were foamed under the same conditions, an overrun value of about 100% to 120% was obtained, and thus the cream-like emulsion of each example It was found that can be used in the same way as conventional creams even if whipped.

[Sensory test] Among the above examples, the following various dishes were cooked using the cream-like emulsion of Example 4 (emulsion 4), and the sensory test was performed after eating them. In this test, for each dish, make a total of two or more comparison objects using the cream-like emulsion of Example 4, and sample it by eight adults in a state where they do not know which one used the example. We performed in the form that each person described impression about each. The following is a summary of simple recipes and impressions for each dish.

<1. Ganache Chocolate> Ganache chocolate was cooked using 50 g of bitter chocolate and 100 g of the cream-like emulsion of Example 4 or fresh cream. A is bitter chocolate and fresh cream, B is bitter chocolate and the cream-like emulsion of Example 4. Impressions: A became the taste of milk chocolate and the richness of fresh cream was felt. B has a bitter and sour taste that is characteristic of bitter chocolate. The original chocolate flavor remains.

<2. Strawberry mousse> Strawberry mousse was cooked with 50 g of strawberry puree and the cream-like emulsion of Example 4 or fresh cream. A is strawberry puree and fresh cream, B is strawberry puree and the cream-like emulsion of Example 4. Impression: A became the taste of strawberry milk, and the richness of sweetness and cream was felt, but the taste of strawberry was weak. B has a strawberry scent and acidity, and it is not milky and light.

<3. Pasta sauce> Pasta sauce was cooked with tomato sauce 100 g, olive oil 20 g, the cream-like emulsion of Example 4 or fresh cream or water. A is tomato sauce, olive oil and water, B is tomato sauce, olive oil and the cream-like emulsion of Example 4, and C is tomato sauce, olive oil and fresh cream. Impression: A has olive oil floating on the surface and completely separated, sour taste of tomato is felt, but also oily. B is a little pinkish red and oil is not floating, and is completely emulsified. It has a mild taste and richness. C becomes whitish pink and the oil is not floating and is emulsified. It has a mild taste and a rich taste, but has a creamy taste.

<4. Tempura Cloth> Tempura garments were made with 100 cc of weak flour and the cream-like emulsion of Example 4 or 100 cc of water, and the lobster was fried with 180 ° C. oil and allowed to stand at room temperature for 10 minutes. A is a flour and water, B is a flour and the cream-like emulsion of Example 4. Impression: A is soft, fluffy and watery, and a little oily and damp. B is crisp and has a good texture and is neither oily nor damp.

<5. Potage> 100 g of pumpkin puree and 50 g of water were mixed with the cream-like emulsion of Example 4 or fresh cream or milk or 50 g of water to prepare a potage soup. A is puree and water and water, B is puree and water and milk, C is puree and water and fresh cream, D is puree and water and the cream-like emulsion of Example 4. Impression: A is the taste of the pumpkin itself, but it feels blue and watery. B loses its pumpkin taste, it is light and watery, and the taste of milk is felt. C is mellow and rich, but it feels heavy without the taste of pumpkin. D is assassic, but the taste of the pumpkin remains and there is also a richness.

From the above results, it was found that when cooking using the cream-like emulsion of one example (Example 4) of the present invention as a material, the taste of other main ingredients was enhanced. In particular, from <1> and <2>, when the cream-like emulsion of this example is used as a substitute for fresh cream, it can be said that the flavor characteristics of other materials can be utilized without changing the physical properties. From <3>, the emulsification characteristics of the cream-like emulsion of this example were utilized, the sauce and fats and oils could be easily emulsified, and the food could be rich. Moreover, the cream-like emulsion did not break the individuality of tomato sauce like fresh cream. From <4>, it can be said that when a cream-like emulsion is used for tempura and fritter clothes, it becomes a crispy and crispy finish, and a fried food that is moisture-proof and crisp can be made. From <5>, it can be said that the cream-like emulsion gives more richness to the soup than water and milk, and can stand out the individuality of other materials than fresh cream. Therefore, the cream-like emulsion of the present invention is not limited to the above-mentioned Example 4 but also includes other examples. The cream-like emulsion of the present invention can be used as a substitute for fresh creams and other creams. It can be used as a substitute for creams that can enhance the taste of food, and can be used for various foods as a food material with new possibilities.

The cream-like emulsion of the present invention can be used as a substitute for conventional creams, and can be applied to the production of food, the production of seasonings and food additives, cooking, and the like.

Claims

A cream-like emulsion comprising a fat component, moisture, and an emulsifier not containing an emulsifying protein or peptide, and emulsified with the fat component, moisture and an emulsifier.
The cream-like emulsion according to claim 1, wherein the fat component is any of animal fat, vegetable fat, a mixture of animal fat and vegetable fat, or processed oil.
The cream-like emulsion in any one of Claim 1 or 2 which contains the said fat component within the range of 60 weight% or less.
The cream-like emulsion according to any one of claims 1 to 3, further comprising a stabilizer that stabilizes an emulsified state of the fat component, water, and an emulsifier.