WO2022202444A1 - Foamable oil-in-water type emulsion containing seed paste - Google Patents
Foamable oil-in-water type emulsion containing seed paste Download PDFInfo
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- WO2022202444A1 WO2022202444A1 PCT/JP2022/011347 JP2022011347W WO2022202444A1 WO 2022202444 A1 WO2022202444 A1 WO 2022202444A1 JP 2022011347 W JP2022011347 W JP 2022011347W WO 2022202444 A1 WO2022202444 A1 WO 2022202444A1
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- oil
- weight
- water emulsion
- fatty acid
- carbon atoms
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- 239000000839 emulsion Substances 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract description 8
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- 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 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
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- 238000005259 measurement Methods 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 2
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- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
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- 239000008346 aqueous phase Substances 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
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- 235000012343 cottonseed oil Nutrition 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000020245 plant milk Nutrition 0.000 description 2
- 229920000136 polysorbate Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
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- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
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- 239000002738 chelating agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- JBXYCUKPDAAYAS-UHFFFAOYSA-N methanol;trifluoroborane Chemical compound OC.FB(F)F JBXYCUKPDAAYAS-UHFFFAOYSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 235000007628 plant based diet Nutrition 0.000 description 1
- 235000020841 plant-based diet Nutrition 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020234 walnut Nutrition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
Definitions
- the present invention relates to a foamable oil-in-water emulsion containing a paste of nuts and seeds such as almonds.
- plant milks and plant milks made from soybeans, oats, almonds, coconuts, and the like.
- Patent Document 1 is an invention relating to a foamable oil-in-water emulsion that uses only vegetable materials, and contains a partial hydrolyzate of soybean protein, which is a vegetable protein with emulsifying power.
- soybean protein which is a vegetable protein with emulsifying power.
- Nuts and seeds represented by almonds are particularly in demand in Western confectioneries and cafes, and plant-based whipped creams containing them are in demand.
- the liquid oil component abundantly contained in nuts and seeds may act in the direction of inhibiting the foamability. That is, it has been difficult to produce a foamable oil-in-water emulsion with good physical properties without blending a milk component, without using legume protein or its decomposition product, while containing a seed paste.
- Patent document 2 is a method for producing a foaming oil-in-water emulsified fat that suppresses the viscosity increase during mixed emulsification by setting the particle size of the almond paste to 80 to 400 mesh, and examples include sodium caseinate. and does not disclose a dairy-free production method.
- the object of the present invention is to provide a vegetable whipped cream that contains a paste of nuts and seeds such as almonds, does not contain milk components, and has good flavor and physical properties.
- the present inventors have made extensive studies and found that the above-mentioned problems can be solved by blending a certain amount of hydrogenated palm kernel oil with an elevated melting point of 33 to 40 ° C. and a specific transesterified fat, and completed the present invention. .
- the present invention comprises (1) 1 to 10% by weight of seed paste, 1 to 12% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C, and an ester satisfying all the following conditions (i) to (iii).
- Contains palm oil and/or oil processed from palm oil as a fat source ii)
- the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 15 to 65% by weight
- the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 20 to 60% by weight.
- the foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and water, and contains 1 to 10% by weight of a seed paste.
- a "whipped cream” is obtained by stirring a foamable oil-in-water emulsion, which is a fluid emulsion, with a whipper, a mixer, or the like to incorporate air and foam.
- the foamable oil-in-water emulsion of the present invention contains 1 to 12% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 9.5% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C. If the rising melting point is less than 33°C, the emulsification stability of the foamable oil-in-water emulsion may deteriorate, and if it exceeds 40°C, the meltability in the mouth of the foamable oil-in-water emulsion may deteriorate. If the content is less than this, the emulsification stability of the foamable oil-in-water emulsion may decrease, and if it exceeds this, the meltability in the mouth of the foamable oil-in-water emulsion may decrease.
- the foamable oil-in-water emulsion of the present invention contains transesterified fat, and includes palm oil and/or palm oil-processed fat as the transesterified fat source.
- Examples of fats and oils obtained by processing palm oil include hardened palm oil, fractionated hardened palm oil, and fractionated palm oil.
- the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition of the transesterified fat is 15 to 65% by mass, and the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 20. ⁇ 60% by weight.
- the content of saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acid composition of the transesterified fat is 10 to 50% by weight.
- Oils and fats used as raw materials for transesterification are not limited to palm oil and/or processed oils and fats thereof, provided that the above conditions are satisfied, and a plurality of transesterified oils and fats may be mixed.
- oils and/or palm oil By using one or more oils selected from oils obtained by processing kernel oil and/or palm oil, it becomes easy to prepare a transesterified oil that satisfies all of the above-described requirements.
- fats and oils obtained by processing palm kernel oil include hardened palm kernel oil, fractionated palm kernel hardened oil, and fractionated palm kernel oil.
- the method for producing the transesterified fat is not particularly limited, and may be a method using a chemical catalyst such as sodium methylate or a method using an enzyme such as lipase. It may be a selective transesterification reaction with a certain property.
- the transesterified fat is blended so as to be 2.5 to 12% by weight, preferably 2.5 to 10% by weight, in the foamable oil-in-water emulsion. If the blending amount is too small or too large, the emulsion stability of the foamable oil-in-water emulsion may be lowered.
- the transesterified oil and fat be blended so that the weight ratio to the amount of the seed and seed paste is 0.8 or more, that is, "interesterified oil and seed paste ⁇ 0.8". It is desirably 0.9 or more, more preferably 1.0 or more. If it is less than this, it may be difficult to obtain a foamable oil-in-water emulsion with good emulsion stability.
- the foamable oil-in-water emulsion of the present invention may contain other fats and oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, and peanut oil. , kapok oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils and fats, as well as those subjected to processing such as hardening, fractionation and transesterification. One or two or more of these may be mixed and used.
- the oil content (oil content) in the foamable oil-in-water emulsion of the present invention is 25 to 50% by weight, preferably 30 to 45% by weight, more preferably 33 to 50% by weight in total with the oil content derived from the seed paste. 45% by weight. If the amount is less or more than this, the emulsion stability may decrease.
- the foamable oil-in-water emulsion of the present invention contains 1 to 10% by weight of the seed paste. It is preferably 2-9% by weight, more preferably 2-8% by weight. If the amount is less than this, it may be difficult to obtain the natural flavor derived from nuts and seeds, and if it is more than this, the emulsification may become unstable.
- nuts and seeds include almonds, cashew nuts, walnuts, macadamia nuts, chestnuts, peanuts, pistachios, and sesame seeds, which can be ground into a paste. Almond paste made from almonds is particularly suitable.
- emulsifier Any commonly used emulsifier can be used in the foamable oil-in-water emulsion of the present invention. Specifically, lecithin, enzymatically degraded lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester. , polysorbate, etc., and one or more of these can be appropriately selected and used.
- one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates is particularly preferred, and more preferably contains sucrose fatty acid esters of HLB 2-6. preferable.
- the total blending amount in the foamable oil-in-water emulsion is preferably 0.05 to 3% by weight, more preferably 0.1 to 2% by weight, still more preferably 0.3 to 1.5% by weight.
- a foamable oil-in-water emulsion with good physical properties can be obtained without containing dairy products, that is, casein, which is a milk component. Therefore, a whipped cream that meets the needs of vegetable foods is provided. can do. Furthermore, it can be produced without blending any of the emulsifiable legume proteins and their hydrolyzates and partial hydrolysates.
- the foamable oil-in-water emulsion may contain, as appropriate, fragrances, thickening polysaccharides, gelling agents, salts, chelating agents, sugars, and the like, as long as the effects of the present invention are not impaired.
- the method for producing the foamable oil-in-water emulsion may also be according to a conventional method. First, fats and oils are melted, and oil-soluble raw materials, specifically, for example, oil-soluble emulsifiers are dissolved therein to prepare an oil phase.
- a water-soluble raw material is dissolved in water to prepare an aqueous phase, stirred with a homogenizer or the like, an oil phase is added to obtain an oil-in-water emulsion, and further emulsified with a high-pressure homogenizer.
- a sterilization step can be added as necessary.
- transesterified fat B (Production of transesterified fat B) Using palm oil and rapeseed oil as raw materials, random transesterification was performed to obtain transesterified fat B.
- Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
- Hydrogenated palm kernel oil “Numeralin 38” (melting point 38 ° C), manufactured by Fuji Oil Co., Ltd.
- Almond paste Dehulled almond paste, manufactured by Tokai Nuts Co., Ltd.
- Emulsifier Sucrose fatty acid ester of HLB5 Cellulase: Cellulase A "Amano" 3, Made by Amano Enzyme
Abstract
The present invention addresses the problem of providing a vegetable whipped cream that contains a seed paste such as an almond paste without milk ingredients and that has good flavor and physical properties. This oil-in-water type emulsion is prepared by blending 1-10 wt% of a seed paste with 1-12 wt% of hardened palm kernel oil having an elevated melting point of 33-40°C and 2.5-12 wt% of a definite transesterified fat or oil. The transesterified fat or oil contains palm oil and/or a fat or oil obtained by processing palm oil as a fat/oil source and, in the constituting fatty acids thereof, the content of saturated fatty acid(s) having 16-18 carbon atoms is 15-65 wt% and the total content of saturated fatty acid(s) having 6-10 carbon atoms and unsaturated fatty acid(s) having 18 carbon atoms is 20-60 wt%. Preferably, these materials are blended so as to give a weight ratio [the transesterified fat or oil : the seed paste] of 0.8 or greater.
Description
本発明はアーモンド等の種実類ペーストを含有する起泡性水中油型乳化物に関する。
TECHNICAL FIELD The present invention relates to a foamable oil-in-water emulsion containing a paste of nuts and seeds such as almonds.
環境や資源保護、健康への配慮などを背景とし、動物性食品、乳製品を植物性素材で代替した商品へのニーズが増加している。例えば牛乳に替わるものとしては大豆、オーツ、アーモンド、ココナッツなどを原料とする植物ミルク、植物性ミルクとも呼ばれる製品群が存在する。
The need for products that replace animal foods and dairy products with plant-based materials is increasing due to concerns about the environment, resource conservation, and health. For example, as alternatives to cow's milk, there is a group of products called plant milks and plant milks made from soybeans, oats, almonds, coconuts, and the like.
一般のクリームやホイップクリーム類においては、乳タンパクのカゼインが水中油型乳化に寄与しているため、乳製品不使用のホイップクリームを製造するためにはこの機能を補う技術が必要となる。
特許文献１は植物性素材のみを使用した起泡性水中油型乳化物に関する発明であり、乳化力を有する植物性蛋白である大豆蛋白の部分分解物を配合している。
一方、植物性食品志向の中でのニーズの細分化やアレルギー対応など、大豆や豆類原料に頼らない手段が求められる場面も存在する。 In general creams and whipped creams, casein, a milk protein, contributes to oil-in-water emulsification, so a technology to supplement this function is required to produce whipped creams that do not use dairy products.
Patent Document 1 is an invention relating to a foamable oil-in-water emulsion that uses only vegetable materials, and contains a partial hydrolyzate of soybean protein, which is a vegetable protein with emulsifying power.
On the other hand, there are also situations where means that do not rely on soybeans and legumes are required, such as subdividing needs and responding to allergies in a plant-based diet.
特許文献１は植物性素材のみを使用した起泡性水中油型乳化物に関する発明であり、乳化力を有する植物性蛋白である大豆蛋白の部分分解物を配合している。
一方、植物性食品志向の中でのニーズの細分化やアレルギー対応など、大豆や豆類原料に頼らない手段が求められる場面も存在する。 In general creams and whipped creams, casein, a milk protein, contributes to oil-in-water emulsification, so a technology to supplement this function is required to produce whipped creams that do not use dairy products.
Patent Document 1 is an invention relating to a foamable oil-in-water emulsion that uses only vegetable materials, and contains a partial hydrolyzate of soybean protein, which is a vegetable protein with emulsifying power.
On the other hand, there are also situations where means that do not rely on soybeans and legumes are required, such as subdividing needs and responding to allergies in a plant-based diet.
アーモンドに代表される種実類は特に洋菓子やカフェなどでのニーズが大きく、これを配合した植物性ホイップクリームが求められている。
種実類の自然な風味を付与するためにはペースト形態の原材料、すなわち種実類ペーストを一定量以上配合することが望ましいが、単に配合しただけでは起泡性水中油型乳化物の粘度が高くなってしまうという問題がある。さらに、種実類に豊富に含まれる液体油成分は起泡性を阻害する方向に作用する場合がある。
すなわち種実類ペーストを含有しながら、乳成分を配合せず、かつ豆類蛋白やその分解物を使用せず、物性良好な起泡性水中油型乳化物を製造することは困難であった。 Nuts and seeds represented by almonds are particularly in demand in Western confectioneries and cafes, and plant-based whipped creams containing them are in demand.
In order to impart the natural flavor of nuts and seeds, it is desirable to add a certain amount or more of the raw material in the form of a paste, that is, the paste of seeds and nuts. There is a problem that Furthermore, the liquid oil component abundantly contained in nuts and seeds may act in the direction of inhibiting the foamability.
That is, it has been difficult to produce a foamable oil-in-water emulsion with good physical properties without blending a milk component, without using legume protein or its decomposition product, while containing a seed paste.
種実類の自然な風味を付与するためにはペースト形態の原材料、すなわち種実類ペーストを一定量以上配合することが望ましいが、単に配合しただけでは起泡性水中油型乳化物の粘度が高くなってしまうという問題がある。さらに、種実類に豊富に含まれる液体油成分は起泡性を阻害する方向に作用する場合がある。
すなわち種実類ペーストを含有しながら、乳成分を配合せず、かつ豆類蛋白やその分解物を使用せず、物性良好な起泡性水中油型乳化物を製造することは困難であった。 Nuts and seeds represented by almonds are particularly in demand in Western confectioneries and cafes, and plant-based whipped creams containing them are in demand.
In order to impart the natural flavor of nuts and seeds, it is desirable to add a certain amount or more of the raw material in the form of a paste, that is, the paste of seeds and nuts. There is a problem that Furthermore, the liquid oil component abundantly contained in nuts and seeds may act in the direction of inhibiting the foamability.
That is, it has been difficult to produce a foamable oil-in-water emulsion with good physical properties without blending a milk component, without using legume protein or its decomposition product, while containing a seed paste.
特許文献２はアーモンドペーストの粒度を80～400メッシュとすることで混合乳化時の粘度上昇を抑制する、起泡性水中油型乳化脂の製造法であるが、実施例にはカゼインナトリウムが含まれ、乳製品不使用での製造方法を開示するものではない。
Patent document 2 is a method for producing a foaming oil-in-water emulsified fat that suppresses the viscosity increase during mixed emulsification by setting the particle size of the almond paste to 80 to 400 mesh, and examples include sodium caseinate. and does not disclose a dairy-free production method.
本発明はアーモンドなどの種実類ペーストを配合し、かつ乳成分を含有しない、風味と物性の良好な植物性ホイップクリームを提供することを課題とする。
The object of the present invention is to provide a vegetable whipped cream that contains a paste of nuts and seeds such as almonds, does not contain milk components, and has good flavor and physical properties.
本発明者らは鋭意検討し、上昇融点33～40℃のパーム核硬化油及び特定のエステル交換油脂を一定量配合することで前述の課題が解決されることを見出し、本発明を完成させた。
The present inventors have made extensive studies and found that the above-mentioned problems can be solved by blending a certain amount of hydrogenated palm kernel oil with an elevated melting point of 33 to 40 ° C. and a specific transesterified fat, and completed the present invention. .
すなわち本発明は
（１）種実類ペーストを1～10重量％、上昇融点33～40℃のパーム核硬化油を1～12重量％、及び以下(i)～(iii)すべての条件を満たすエステル交換油脂を2.5～12重量％含有する、起泡性水中油型乳化物。
(i)油脂源にパーム油及び／又はパーム油を加工した油脂を含む
(ii)構成脂肪酸組成中、炭素数16～18の飽和脂肪酸の含有量が15～65重量％
(iii)構成脂肪酸組成中、炭素数6～10の飽和脂肪酸、及び炭素数18の不飽和脂肪酸の合計量 が20～60重量％
（２）エステル交換油脂が下記(iv)の条件を満たす、（１）に記載の起泡性水中油型乳化物。
(iv)構成脂肪酸組成中、炭素数6～14の飽和脂肪酸の含有量が10～50重量％
（３）エステル交換油脂：種実類ペースト（重量比）が0.8以上である、（１）または（２）に記載の起泡性水中油型乳化物。
（４）乳成分を含まない、（１）ないし（３）いずれか１項に記載の起泡性水中油型乳化物。
（５）セルラーゼによる酵素処理工程を含む、（１）ないし（４）いずれか１項に記載の水中油型乳化物の製造方法。
である。 That is, the present invention comprises (1) 1 to 10% by weight of seed paste, 1 to 12% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C, and an ester satisfying all the following conditions (i) to (iii). A foamable oil-in-water emulsion containing 2.5 to 12% by weight of exchanged oil.
(i) Contains palm oil and/or oil processed from palm oil as a fat source (ii) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 15 to 65% by weight
(iii) The total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 20 to 60% by weight.
(2) The foamable oil-in-water emulsion according to (1), wherein the transesterified oil satisfies the following condition (iv).
(iv) The content of saturated fatty acids with 6 to 14 carbon atoms in the constituent fatty acid composition is 10 to 50% by weight
(3) Interesterified oil: The foamable oil-in-water emulsion according to (1) or (2), which has a seed/nut paste (weight ratio) of 0.8 or more.
(4) The foamable oil-in-water emulsion according to any one of (1) to (3), which does not contain a dairy component.
(5) The method for producing an oil-in-water emulsion according to any one of (1) to (4), including an enzymatic treatment step with cellulase.
is.
（１）種実類ペーストを1～10重量％、上昇融点33～40℃のパーム核硬化油を1～12重量％、及び以下(i)～(iii)すべての条件を満たすエステル交換油脂を2.5～12重量％含有する、起泡性水中油型乳化物。
(i)油脂源にパーム油及び／又はパーム油を加工した油脂を含む
(ii)構成脂肪酸組成中、炭素数16～18の飽和脂肪酸の含有量が15～65重量％
(iii)構成脂肪酸組成中、炭素数6～10の飽和脂肪酸、及び炭素数18の不飽和脂肪酸の合計量 が20～60重量％
（２）エステル交換油脂が下記(iv)の条件を満たす、（１）に記載の起泡性水中油型乳化物。
(iv)構成脂肪酸組成中、炭素数6～14の飽和脂肪酸の含有量が10～50重量％
（３）エステル交換油脂：種実類ペースト（重量比）が0.8以上である、（１）または（２）に記載の起泡性水中油型乳化物。
（４）乳成分を含まない、（１）ないし（３）いずれか１項に記載の起泡性水中油型乳化物。
（５）セルラーゼによる酵素処理工程を含む、（１）ないし（４）いずれか１項に記載の水中油型乳化物の製造方法。
である。 That is, the present invention comprises (1) 1 to 10% by weight of seed paste, 1 to 12% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C, and an ester satisfying all the following conditions (i) to (iii). A foamable oil-in-water emulsion containing 2.5 to 12% by weight of exchanged oil.
(i) Contains palm oil and/or oil processed from palm oil as a fat source (ii) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 15 to 65% by weight
(iii) The total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 20 to 60% by weight.
(2) The foamable oil-in-water emulsion according to (1), wherein the transesterified oil satisfies the following condition (iv).
(iv) The content of saturated fatty acids with 6 to 14 carbon atoms in the constituent fatty acid composition is 10 to 50% by weight
(3) Interesterified oil: The foamable oil-in-water emulsion according to (1) or (2), which has a seed/nut paste (weight ratio) of 0.8 or more.
(4) The foamable oil-in-water emulsion according to any one of (1) to (3), which does not contain a dairy component.
(5) The method for producing an oil-in-water emulsion according to any one of (1) to (4), including an enzymatic treatment step with cellulase.
is.
本発明によれば、種実類の自然な風味を有する植物性ホイップクリームを提供することができる。
According to the present invention, it is possible to provide a vegetable whipped cream having a natural flavor of nuts and seeds.
以下、本発明を具体的に説明する。
The present invention will be specifically described below.
（起泡性水中油型乳化物）
本発明の起泡性水中油型乳化物は、油脂及び水を含む水中油型乳化物であって、種実類ペーストを1～10重量％含有する。流動状態の乳化物である起泡性水中油型乳化物をホイッパー、ミキサー等で攪拌し、空気を抱き込み起泡させることで「ホイップクリーム」が得られる。 (Foamable oil-in-water emulsion)
The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and water, and contains 1 to 10% by weight of a seed paste. A "whipped cream" is obtained by stirring a foamable oil-in-water emulsion, which is a fluid emulsion, with a whipper, a mixer, or the like to incorporate air and foam.
本発明の起泡性水中油型乳化物は、油脂及び水を含む水中油型乳化物であって、種実類ペーストを1～10重量％含有する。流動状態の乳化物である起泡性水中油型乳化物をホイッパー、ミキサー等で攪拌し、空気を抱き込み起泡させることで「ホイップクリーム」が得られる。 (Foamable oil-in-water emulsion)
The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and water, and contains 1 to 10% by weight of a seed paste. A "whipped cream" is obtained by stirring a foamable oil-in-water emulsion, which is a fluid emulsion, with a whipper, a mixer, or the like to incorporate air and foam.
（パーム核硬化油）
本発明の起泡性水中油型乳化物は上昇融点33～40℃であるパーム核硬化油を1～12重量％、好ましくは1.5～10重量％、より好ましくは1.5～9.5重量％含有する。
上昇融点が33℃未満では起泡性水中油型乳化物の乳化安定性が低下する場合があり、40℃を超えると起泡性水中油型乳化物の口溶けが低下する場合がある。また、含有量がこれ未満では起泡性水中油型乳化物の乳化安定性が低下する場合があり、これを超えると起泡性水中油型乳化物の口溶けが低下する場合がある。 (Hardened palm kernel oil)
The foamable oil-in-water emulsion of the present invention contains 1 to 12% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 9.5% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C.
If the rising melting point is less than 33°C, the emulsification stability of the foamable oil-in-water emulsion may deteriorate, and if it exceeds 40°C, the meltability in the mouth of the foamable oil-in-water emulsion may deteriorate. If the content is less than this, the emulsification stability of the foamable oil-in-water emulsion may decrease, and if it exceeds this, the meltability in the mouth of the foamable oil-in-water emulsion may decrease.
本発明の起泡性水中油型乳化物は上昇融点33～40℃であるパーム核硬化油を1～12重量％、好ましくは1.5～10重量％、より好ましくは1.5～9.5重量％含有する。
上昇融点が33℃未満では起泡性水中油型乳化物の乳化安定性が低下する場合があり、40℃を超えると起泡性水中油型乳化物の口溶けが低下する場合がある。また、含有量がこれ未満では起泡性水中油型乳化物の乳化安定性が低下する場合があり、これを超えると起泡性水中油型乳化物の口溶けが低下する場合がある。 (Hardened palm kernel oil)
The foamable oil-in-water emulsion of the present invention contains 1 to 12% by weight, preferably 1.5 to 10% by weight, more preferably 1.5 to 9.5% by weight of hardened palm kernel oil having a rising melting point of 33 to 40°C.
If the rising melting point is less than 33°C, the emulsification stability of the foamable oil-in-water emulsion may deteriorate, and if it exceeds 40°C, the meltability in the mouth of the foamable oil-in-water emulsion may deteriorate. If the content is less than this, the emulsification stability of the foamable oil-in-water emulsion may decrease, and if it exceeds this, the meltability in the mouth of the foamable oil-in-water emulsion may decrease.
（エステル交換油脂）
本発明の起泡性水中油型乳化物はエステル交換油脂を含有し、そのエステル交換の油脂源としてパーム油及び／又はパーム油を加工した油脂を含む。パーム油を加工した油脂としては硬化パーム油、パーム分別硬化油、及びパーム分別油等が例示できる。
かつ該エステル交換油脂は構成脂肪酸組成中、炭素数16～18の飽和脂肪酸の含有量が15～65質量％、炭素数6～10の飽和脂肪酸及び炭素数18の不飽和脂肪酸の合計量が20～60重量％である。さらに、該エステル交換油脂は構成脂肪酸組成中、炭素数6～14の飽和脂肪酸の含有量が10～50重量％であることがより好ましい。
前記構成を満たせばエステル交換の原材料として使用する油脂類としてはパーム油及び／又はその加工油脂以外に制限はなく、また、複数のエステル交換油脂を混合してもよい。特にパーム核油、ヤシ油、菜種油、ひまわり油、綿実油、コーン油、シア脂、及びこれらを加工した油脂からなる群から選ばれる１種又は２種以上を使用することが好ましく、より好ましくはパーム核油及び／又はパーム油を加工した油脂より選ばれる１種以上を用いることで、前述の構成をすべて満たすエステル交換油脂の調製が容易となる。パーム核油を加工した油脂としては硬化パーム核油、パーム核分別硬化油、及びパーム核分別油等が例示できる。エステル交換油脂の製造方法にも特に制限はなく、ナトリウムメチラートなどの化学的触媒による方法でも、リパーゼなどの酵素による方法でもよく、また、非選択的なランダム化反応であっても、位置特異性のある選択的エステル交換反応でもよい。 (Interesterified fat)
The foamable oil-in-water emulsion of the present invention contains transesterified fat, and includes palm oil and/or palm oil-processed fat as the transesterified fat source. Examples of fats and oils obtained by processing palm oil include hardened palm oil, fractionated hardened palm oil, and fractionated palm oil.
In addition, the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition of the transesterified fat is 15 to 65% by mass, and the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 20. ~60% by weight. Furthermore, it is more preferable that the content of saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acid composition of the transesterified fat is 10 to 50% by weight.
Oils and fats used as raw materials for transesterification are not limited to palm oil and/or processed oils and fats thereof, provided that the above conditions are satisfied, and a plurality of transesterified oils and fats may be mixed. In particular, it is preferable to use one or more selected from the group consisting of palm kernel oil, coconut oil, rapeseed oil, sunflower oil, cottonseed oil, corn oil, shea butter, and oils and fats obtained by processing these, more preferably palm. By using one or more oils selected from oils obtained by processing kernel oil and/or palm oil, it becomes easy to prepare a transesterified oil that satisfies all of the above-described requirements. Examples of fats and oils obtained by processing palm kernel oil include hardened palm kernel oil, fractionated palm kernel hardened oil, and fractionated palm kernel oil. The method for producing the transesterified fat is not particularly limited, and may be a method using a chemical catalyst such as sodium methylate or a method using an enzyme such as lipase. It may be a selective transesterification reaction with a certain property.
本発明の起泡性水中油型乳化物はエステル交換油脂を含有し、そのエステル交換の油脂源としてパーム油及び／又はパーム油を加工した油脂を含む。パーム油を加工した油脂としては硬化パーム油、パーム分別硬化油、及びパーム分別油等が例示できる。
かつ該エステル交換油脂は構成脂肪酸組成中、炭素数16～18の飽和脂肪酸の含有量が15～65質量％、炭素数6～10の飽和脂肪酸及び炭素数18の不飽和脂肪酸の合計量が20～60重量％である。さらに、該エステル交換油脂は構成脂肪酸組成中、炭素数6～14の飽和脂肪酸の含有量が10～50重量％であることがより好ましい。
前記構成を満たせばエステル交換の原材料として使用する油脂類としてはパーム油及び／又はその加工油脂以外に制限はなく、また、複数のエステル交換油脂を混合してもよい。特にパーム核油、ヤシ油、菜種油、ひまわり油、綿実油、コーン油、シア脂、及びこれらを加工した油脂からなる群から選ばれる１種又は２種以上を使用することが好ましく、より好ましくはパーム核油及び／又はパーム油を加工した油脂より選ばれる１種以上を用いることで、前述の構成をすべて満たすエステル交換油脂の調製が容易となる。パーム核油を加工した油脂としては硬化パーム核油、パーム核分別硬化油、及びパーム核分別油等が例示できる。エステル交換油脂の製造方法にも特に制限はなく、ナトリウムメチラートなどの化学的触媒による方法でも、リパーゼなどの酵素による方法でもよく、また、非選択的なランダム化反応であっても、位置特異性のある選択的エステル交換反応でもよい。 (Interesterified fat)
The foamable oil-in-water emulsion of the present invention contains transesterified fat, and includes palm oil and/or palm oil-processed fat as the transesterified fat source. Examples of fats and oils obtained by processing palm oil include hardened palm oil, fractionated hardened palm oil, and fractionated palm oil.
In addition, the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition of the transesterified fat is 15 to 65% by mass, and the total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms is 20. ~60% by weight. Furthermore, it is more preferable that the content of saturated fatty acids having 6 to 14 carbon atoms in the constituent fatty acid composition of the transesterified fat is 10 to 50% by weight.
Oils and fats used as raw materials for transesterification are not limited to palm oil and/or processed oils and fats thereof, provided that the above conditions are satisfied, and a plurality of transesterified oils and fats may be mixed. In particular, it is preferable to use one or more selected from the group consisting of palm kernel oil, coconut oil, rapeseed oil, sunflower oil, cottonseed oil, corn oil, shea butter, and oils and fats obtained by processing these, more preferably palm. By using one or more oils selected from oils obtained by processing kernel oil and/or palm oil, it becomes easy to prepare a transesterified oil that satisfies all of the above-described requirements. Examples of fats and oils obtained by processing palm kernel oil include hardened palm kernel oil, fractionated palm kernel hardened oil, and fractionated palm kernel oil. The method for producing the transesterified fat is not particularly limited, and may be a method using a chemical catalyst such as sodium methylate or a method using an enzyme such as lipase. It may be a selective transesterification reaction with a certain property.
該エステル交換油脂は、起泡性水中油型乳化物中2.5～12重量％、好ましくは2.5～10重量％となるように配合する。配合量が少ない、あるいは多すぎると起泡性水中油型乳化物の乳化安定性が低下する場合がある。
The transesterified fat is blended so as to be 2.5 to 12% by weight, preferably 2.5 to 10% by weight, in the foamable oil-in-water emulsion. If the blending amount is too small or too large, the emulsion stability of the foamable oil-in-water emulsion may be lowered.
さらに該エステル交換油脂は、種実類ペーストの配合量に対する重量比が0.8以上、すなわち「エステル交換油脂：種実類ペースト≧0.8」となるように配合することが望ましい。望ましくは0.9以上、より好ましくは1.0以上である。これ未満であると、乳化安定性の良好な起泡性水中油型乳化物が得られにくい場合がある。
Furthermore, it is desirable that the transesterified oil and fat be blended so that the weight ratio to the amount of the seed and seed paste is 0.8 or more, that is, "interesterified oil and seed paste ≥ 0.8". It is desirably 0.9 or more, more preferably 1.0 or more. If it is less than this, it may be difficult to obtain a foamable oil-in-water emulsion with good emulsion stability.
本発明の起泡性水中油型乳化物には上記以外の油脂を配合してもよく、例えば大豆油、菜種油、キャノーラ油、サフラワー油、ひまわり油、米糠油、コーン油、綿実油、落花生油、カポック油、オリーブ油、パーム油、パーム核油、ヤシ油等の植物油脂、さらにはこれらの硬化、分別、エステル交換等の加工を施したもの、いずれも使用できる。これらのうち１種又は２種以上を調合して使用することもできる。
本発明の起泡性水中油型乳化物中の油脂含量（油分）は、種実類ペーストに由来する油分との合計で25～50重量％、好ましくは30～45重量％、より好ましくは33～45重量％である。これより少ない、あるいは多いと、乳化安定性が低下する場合がある。 The foamable oil-in-water emulsion of the present invention may contain other fats and oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, and peanut oil. , kapok oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils and fats, as well as those subjected to processing such as hardening, fractionation and transesterification. One or two or more of these may be mixed and used.
The oil content (oil content) in the foamable oil-in-water emulsion of the present invention is 25 to 50% by weight, preferably 30 to 45% by weight, more preferably 33 to 50% by weight in total with the oil content derived from the seed paste. 45% by weight. If the amount is less or more than this, the emulsion stability may decrease.
本発明の起泡性水中油型乳化物中の油脂含量（油分）は、種実類ペーストに由来する油分との合計で25～50重量％、好ましくは30～45重量％、より好ましくは33～45重量％である。これより少ない、あるいは多いと、乳化安定性が低下する場合がある。 The foamable oil-in-water emulsion of the present invention may contain other fats and oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, and peanut oil. , kapok oil, olive oil, palm oil, palm kernel oil, coconut oil and other vegetable oils and fats, as well as those subjected to processing such as hardening, fractionation and transesterification. One or two or more of these may be mixed and used.
The oil content (oil content) in the foamable oil-in-water emulsion of the present invention is 25 to 50% by weight, preferably 30 to 45% by weight, more preferably 33 to 50% by weight in total with the oil content derived from the seed paste. 45% by weight. If the amount is less or more than this, the emulsion stability may decrease.
（種実類ペースト）
本発明の起泡性水中油型乳化物は、種実類ペーストを1～10重量％含有する。好ましくは2～9重量％、より好ましくは2～8重量％である。これより少ないと種実類に由来する自然な風味が得られにくい場合があり、これより多いと乳化が不安定になる場合がある。
種実類としてはアーモンド、カシューナッツ、クルミ、マカダミアナッツ、マロン、ピーナッツ、ピスタチオ、ゴマなどが例示でき、これらを磨砕しペースト状としたものが使用できる。特にアーモンドを原料としたアーモンドペーストが好適である。 (seed and nuts paste)
The foamable oil-in-water emulsion of the present invention contains 1 to 10% by weight of the seed paste. It is preferably 2-9% by weight, more preferably 2-8% by weight. If the amount is less than this, it may be difficult to obtain the natural flavor derived from nuts and seeds, and if it is more than this, the emulsification may become unstable.
Examples of nuts and seeds include almonds, cashew nuts, walnuts, macadamia nuts, chestnuts, peanuts, pistachios, and sesame seeds, which can be ground into a paste. Almond paste made from almonds is particularly suitable.
本発明の起泡性水中油型乳化物は、種実類ペーストを1～10重量％含有する。好ましくは2～9重量％、より好ましくは2～8重量％である。これより少ないと種実類に由来する自然な風味が得られにくい場合があり、これより多いと乳化が不安定になる場合がある。
種実類としてはアーモンド、カシューナッツ、クルミ、マカダミアナッツ、マロン、ピーナッツ、ピスタチオ、ゴマなどが例示でき、これらを磨砕しペースト状としたものが使用できる。特にアーモンドを原料としたアーモンドペーストが好適である。 (seed and nuts paste)
The foamable oil-in-water emulsion of the present invention contains 1 to 10% by weight of the seed paste. It is preferably 2-9% by weight, more preferably 2-8% by weight. If the amount is less than this, it may be difficult to obtain the natural flavor derived from nuts and seeds, and if it is more than this, the emulsification may become unstable.
Examples of nuts and seeds include almonds, cashew nuts, walnuts, macadamia nuts, chestnuts, peanuts, pistachios, and sesame seeds, which can be ground into a paste. Almond paste made from almonds is particularly suitable.
（セルラーゼ）
本発明においては製造工程中にセルラーゼによる酵素処理を行うことで、起泡性水中油型乳化物の過度の増粘を抑制することができる。酵素反応は通常の起泡性水中油型乳化物の製造工程中に同時進行するため、別途工程を付加する必要はない場合が多いが、反応条件の目安としては50～70℃で20分間以上が例示できる。セルラーゼとしては市販の製剤を用いることができ、添加量はその活性や純度により適宜調整すればよいが、例えば起泡性水中油型乳化物中0.01～1％が例示できる。 (cellulase)
In the present invention, excessive thickening of the foamable oil-in-water emulsion can be suppressed by enzymatic treatment with cellulase during the production process. Since the enzymatic reaction proceeds simultaneously during the normal production process of the foamable oil-in-water emulsion, it is often not necessary to add a separate step, but as a guideline for the reaction conditions, the reaction time is 50 to 70°C for 20 minutes or more. can be exemplified. Commercially available formulations can be used as cellulase, and the amount to be added may be appropriately adjusted according to its activity and purity.
本発明においては製造工程中にセルラーゼによる酵素処理を行うことで、起泡性水中油型乳化物の過度の増粘を抑制することができる。酵素反応は通常の起泡性水中油型乳化物の製造工程中に同時進行するため、別途工程を付加する必要はない場合が多いが、反応条件の目安としては50～70℃で20分間以上が例示できる。セルラーゼとしては市販の製剤を用いることができ、添加量はその活性や純度により適宜調整すればよいが、例えば起泡性水中油型乳化物中0.01～1％が例示できる。 (cellulase)
In the present invention, excessive thickening of the foamable oil-in-water emulsion can be suppressed by enzymatic treatment with cellulase during the production process. Since the enzymatic reaction proceeds simultaneously during the normal production process of the foamable oil-in-water emulsion, it is often not necessary to add a separate step, but as a guideline for the reaction conditions, the reaction time is 50 to 70°C for 20 minutes or more. can be exemplified. Commercially available formulations can be used as cellulase, and the amount to be added may be appropriately adjusted according to its activity and purity.
（乳化剤）
本発明の起泡性水中油型乳化物には一般的に用いられる乳化剤をいずれも使用できる。具体的にはレシチン、酵素分解レシチン、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリソルベート等の乳化剤が例示でき、これらの１種または２種以上を適宜選択使用することができる。
本発明では特にレシチン、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及びポリソルベートからなる群より選ばれる１種または２種以上が好ましく、HLB2～6のショ糖脂肪酸エステルを含むことがより好ましい。
配合量は起泡性水中油型乳化物中合計0.05～3重量％が好ましく、より好ましくは0.1～2重量％であり、更に好ましくは0.3～1.5重量％である。 (emulsifier)
Any commonly used emulsifier can be used in the foamable oil-in-water emulsion of the present invention. Specifically, lecithin, enzymatically degraded lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester. , polysorbate, etc., and one or more of these can be appropriately selected and used.
In the present invention, one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates is particularly preferred, and more preferably contains sucrose fatty acid esters of HLB 2-6. preferable.
The total blending amount in the foamable oil-in-water emulsion is preferably 0.05 to 3% by weight, more preferably 0.1 to 2% by weight, still more preferably 0.3 to 1.5% by weight.
本発明の起泡性水中油型乳化物には一般的に用いられる乳化剤をいずれも使用できる。具体的にはレシチン、酵素分解レシチン、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ポリソルベート等の乳化剤が例示でき、これらの１種または２種以上を適宜選択使用することができる。
本発明では特にレシチン、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、及びポリソルベートからなる群より選ばれる１種または２種以上が好ましく、HLB2～6のショ糖脂肪酸エステルを含むことがより好ましい。
配合量は起泡性水中油型乳化物中合計0.05～3重量％が好ましく、より好ましくは0.1～2重量％であり、更に好ましくは0.3～1.5重量％である。 (emulsifier)
Any commonly used emulsifier can be used in the foamable oil-in-water emulsion of the present invention. Specifically, lecithin, enzymatically degraded lecithin, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester. , polysorbate, etc., and one or more of these can be appropriately selected and used.
In the present invention, one or more selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates is particularly preferred, and more preferably contains sucrose fatty acid esters of HLB 2-6. preferable.
The total blending amount in the foamable oil-in-water emulsion is preferably 0.05 to 3% by weight, more preferably 0.1 to 2% by weight, still more preferably 0.3 to 1.5% by weight.
（乳成分）
本発明の方法によれば乳製品、すなわち乳成分であるカゼインを含有せずに物性良好な起泡性水中油型乳化物が得られるため、植物性食品のニーズにも合致したホイップクリームを提供することができる。さらに、乳化力を有する豆類蛋白及びそれらの分解物、部分分解物をいずれも配合せずに製造することができる。 (Milk component)
According to the method of the present invention, a foamable oil-in-water emulsion with good physical properties can be obtained without containing dairy products, that is, casein, which is a milk component. Therefore, a whipped cream that meets the needs of vegetable foods is provided. can do. Furthermore, it can be produced without blending any of the emulsifiable legume proteins and their hydrolyzates and partial hydrolysates.
本発明の方法によれば乳製品、すなわち乳成分であるカゼインを含有せずに物性良好な起泡性水中油型乳化物が得られるため、植物性食品のニーズにも合致したホイップクリームを提供することができる。さらに、乳化力を有する豆類蛋白及びそれらの分解物、部分分解物をいずれも配合せずに製造することができる。 (Milk component)
According to the method of the present invention, a foamable oil-in-water emulsion with good physical properties can be obtained without containing dairy products, that is, casein, which is a milk component. Therefore, a whipped cream that meets the needs of vegetable foods is provided. can do. Furthermore, it can be produced without blending any of the emulsifiable legume proteins and their hydrolyzates and partial hydrolysates.
（その他原材料、製造方法）
起泡性水中油型乳化物には上記以外にも本発明の効果を妨げない範囲で香料、増粘多糖類、ゲル化剤、塩類、キレート剤、糖類などを適宜配合することができる。起泡性水中油型乳化物の製造方法も常法によればよい。まず、油脂を融解し、ここに油溶性の原材料、具体的には例えば油溶性乳化剤を溶解し、油相を調製する。別途、水溶性の原材料を水に溶解し水相を調製、ホモゲナイザー等で攪拌、油相を添加し水中油型乳化物とし、更に高圧ホモゲナイザーにより乳化する。必要に応じ殺菌工程を加えることもできる。 (Other raw materials, manufacturing method)
In addition to the above, the foamable oil-in-water emulsion may contain, as appropriate, fragrances, thickening polysaccharides, gelling agents, salts, chelating agents, sugars, and the like, as long as the effects of the present invention are not impaired. The method for producing the foamable oil-in-water emulsion may also be according to a conventional method. First, fats and oils are melted, and oil-soluble raw materials, specifically, for example, oil-soluble emulsifiers are dissolved therein to prepare an oil phase. Separately, a water-soluble raw material is dissolved in water to prepare an aqueous phase, stirred with a homogenizer or the like, an oil phase is added to obtain an oil-in-water emulsion, and further emulsified with a high-pressure homogenizer. A sterilization step can be added as necessary.
起泡性水中油型乳化物には上記以外にも本発明の効果を妨げない範囲で香料、増粘多糖類、ゲル化剤、塩類、キレート剤、糖類などを適宜配合することができる。起泡性水中油型乳化物の製造方法も常法によればよい。まず、油脂を融解し、ここに油溶性の原材料、具体的には例えば油溶性乳化剤を溶解し、油相を調製する。別途、水溶性の原材料を水に溶解し水相を調製、ホモゲナイザー等で攪拌、油相を添加し水中油型乳化物とし、更に高圧ホモゲナイザーにより乳化する。必要に応じ殺菌工程を加えることもできる。 (Other raw materials, manufacturing method)
In addition to the above, the foamable oil-in-water emulsion may contain, as appropriate, fragrances, thickening polysaccharides, gelling agents, salts, chelating agents, sugars, and the like, as long as the effects of the present invention are not impaired. The method for producing the foamable oil-in-water emulsion may also be according to a conventional method. First, fats and oils are melted, and oil-soluble raw materials, specifically, for example, oil-soluble emulsifiers are dissolved therein to prepare an oil phase. Separately, a water-soluble raw material is dissolved in water to prepare an aqueous phase, stirred with a homogenizer or the like, an oil phase is added to obtain an oil-in-water emulsion, and further emulsified with a high-pressure homogenizer. A sterilization step can be added as necessary.
以下に実施例および比較例を記載し、本発明をより詳細に説明する。なお、文中「％」及び「部」は特に断りのない限り重量基準を意味する。
Examples and comparative examples are described below to explain the present invention in more detail. In addition, "%" and "parts" in the text mean weight basis unless otherwise specified.
（エステル交換油脂Ａの製造）
パーム核油及びパーム油を用いてランダムエステル交換を行い、エステル交換油脂Ａを得た。構成脂肪酸組成中の脂肪酸含有量及び上昇融点を表１に示した。
なお、脂肪酸組成は日本油化学協会基準油脂分析試験法（1996年版）2.4.1.2メチルエステル化法（三フッ化ホウ素メタノール法）に規定の方法に準じて測定した。 (Production of transesterified fat A)
Random transesterification was performed using palm kernel oil and palm oil to obtain transesterified fat A. Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
The fatty acid composition was measured according to the method specified in 2.4.1.2 Methyl esterification method (boron trifluoride-methanol method) of Japan Oil Chemists' Association Standards for the Analysis of Fats and Oils (1996 version).
パーム核油及びパーム油を用いてランダムエステル交換を行い、エステル交換油脂Ａを得た。構成脂肪酸組成中の脂肪酸含有量及び上昇融点を表１に示した。
なお、脂肪酸組成は日本油化学協会基準油脂分析試験法（1996年版）2.4.1.2メチルエステル化法（三フッ化ホウ素メタノール法）に規定の方法に準じて測定した。 (Production of transesterified fat A)
Random transesterification was performed using palm kernel oil and palm oil to obtain transesterified fat A. Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
The fatty acid composition was measured according to the method specified in 2.4.1.2 Methyl esterification method (boron trifluoride-methanol method) of Japan Oil Chemists' Association Standards for the Analysis of Fats and Oils (1996 version).
（エステル交換油脂Ｂの製造）
パーム油及び菜種油を原材料としランダムエステル交換を行い、エステル交換油脂Ｂを得た。構成脂肪酸組成中の脂肪酸含有量及び上昇融点を表１に示した。 (Production of transesterified fat B)
Using palm oil and rapeseed oil as raw materials, random transesterification was performed to obtain transesterified fat B. Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
パーム油及び菜種油を原材料としランダムエステル交換を行い、エステル交換油脂Ｂを得た。構成脂肪酸組成中の脂肪酸含有量及び上昇融点を表１に示した。 (Production of transesterified fat B)
Using palm oil and rapeseed oil as raw materials, random transesterification was performed to obtain transesterified fat B. Table 1 shows the fatty acid content in the constituent fatty acid composition and the melting point.
（表１）エステル交換油脂の脂肪酸組成（Ｃ：炭素数）
(Table 1) Fatty acid composition of transesterified fat (C: number of carbon atoms)
（起泡性水中油型乳化物の製造）
表２、表３の配合に従い、油脂を加温融解し、ここに油溶性成分（レシチン、乳化剤）を加えて混合溶解し油相とした。別途、温水に水溶性成分（アーモンドペースト、クエン酸Na、セルラーゼ）を溶解し水相を調整した。乳化タンクにて油相、水相を調合し、予備乳化、均質化の後、超高温滅菌装置により殺菌処理を行い、直ちに冷却し起泡性水中油型乳化物を得た。 (Production of foamable oil-in-water emulsion)
According to the composition shown in Tables 2 and 3, fats and oils were heated and melted, and oil-soluble components (lecithin, emulsifier) were added thereto and mixed and dissolved to obtain an oil phase. Separately, a water phase was prepared by dissolving water-soluble components (almond paste, sodium citrate, cellulase) in warm water. An oil phase and an aqueous phase were mixed in an emulsification tank, pre-emulsified, homogenized, sterilized with an ultra-high temperature sterilizer, and immediately cooled to obtain a foaming oil-in-water emulsion.
表２、表３の配合に従い、油脂を加温融解し、ここに油溶性成分（レシチン、乳化剤）を加えて混合溶解し油相とした。別途、温水に水溶性成分（アーモンドペースト、クエン酸Na、セルラーゼ）を溶解し水相を調整した。乳化タンクにて油相、水相を調合し、予備乳化、均質化の後、超高温滅菌装置により殺菌処理を行い、直ちに冷却し起泡性水中油型乳化物を得た。 (Production of foamable oil-in-water emulsion)
According to the composition shown in Tables 2 and 3, fats and oils were heated and melted, and oil-soluble components (lecithin, emulsifier) were added thereto and mixed and dissolved to obtain an oil phase. Separately, a water phase was prepared by dissolving water-soluble components (almond paste, sodium citrate, cellulase) in warm water. An oil phase and an aqueous phase were mixed in an emulsification tank, pre-emulsified, homogenized, sterilized with an ultra-high temperature sterilizer, and immediately cooled to obtain a foaming oil-in-water emulsion.
表中原材料はそれぞれ以下を用いた。
パーム核硬化油：「ニューメラリン38」（融点38℃）、不二製油株式会社製
アーモンドペースト：脱皮アーモンドペースト、東海ナッツ株式会社製
乳化剤：HLB5のショ糖脂肪酸エステル
セルラーゼ：セルラーゼA「アマノ」3、天野エンザイム製 The following raw materials were used in the table.
Hydrogenated palm kernel oil: "Numeralin 38" (melting point 38 ° C), manufactured by Fuji Oil Co., Ltd. Almond paste: Dehulled almond paste, manufactured by Tokai Nuts Co., Ltd. Emulsifier: Sucrose fatty acid ester of HLB5 Cellulase: Cellulase A "Amano" 3, Made by Amano Enzyme
パーム核硬化油：「ニューメラリン38」（融点38℃）、不二製油株式会社製
アーモンドペースト：脱皮アーモンドペースト、東海ナッツ株式会社製
乳化剤：HLB5のショ糖脂肪酸エステル
セルラーゼ：セルラーゼA「アマノ」3、天野エンザイム製 The following raw materials were used in the table.
Hydrogenated palm kernel oil: "Numeralin 38" (melting point 38 ° C), manufactured by Fuji Oil Co., Ltd. Almond paste: Dehulled almond paste, manufactured by Tokai Nuts Co., Ltd. Emulsifier: Sucrose fatty acid ester of HLB5 Cellulase: Cellulase A "Amano" 3, Made by Amano Enzyme
（表２）配合単位：重量部
(Table 2) Blending unit: parts by weight
（表３）配合単位：重量部
(Table 3) Blending unit: parts by weight
（評価）
得られた起泡性水中油型乳化物について以下の測定を行い、合否を判定した。 (evaluation)
The obtained foamable oil-in-water emulsion was subjected to the following measurements, and the pass/fail judgment was made.
得られた起泡性水中油型乳化物について以下の測定を行い、合否を判定した。 (evaluation)
The obtained foamable oil-in-water emulsion was subjected to the following measurements, and the pass/fail judgment was made.
（粘度）（単位：cP）
測定条件：品温５℃
測定機器：BM形粘度計（東機産業株式会社製「VISCOMETER TV-10」）、ローターNo.2、3
10cP以上1500cP以下を合格とした。 (viscosity) (unit: cP)
Measurement conditions: Product temperature 5°C
Measuring equipment: BM type viscometer ("VISCOMETER TV-10" manufactured by Toki Sangyo Co., Ltd.), rotor No.2, 3
10 cP or more and 1500 cP or less were regarded as passing.
測定条件：品温５℃
測定機器：BM形粘度計（東機産業株式会社製「VISCOMETER TV-10」）、ローターNo.2、3
10cP以上1500cP以下を合格とした。 (viscosity) (unit: cP)
Measurement conditions: Product temperature 5°C
Measuring equipment: BM type viscometer ("VISCOMETER TV-10" manufactured by Toki Sangyo Co., Ltd.), rotor No.2, 3
10 cP or more and 1500 cP or less were regarded as passing.
（乳化安定性）
起泡性水中油型乳化物を100ml容ビーカーに50g採り、20℃で２時間保持、セラミックボールを加えた後、横型シェーカーを用いて振動させ、ボテ（著しい粘度上昇、固化）の発生時間を計測した。7分以上を合格とした。 (Emulsion stability)
Take 50g of the foamable oil-in-water emulsion in a 100ml beaker, keep it at 20℃ for 2 hours, add a ceramic ball, shake it with a horizontal shaker, and measure the occurrence time of bloating (significant increase in viscosity, solidification). Measured. A time of 7 minutes or longer was regarded as passing.
起泡性水中油型乳化物を100ml容ビーカーに50g採り、20℃で２時間保持、セラミックボールを加えた後、横型シェーカーを用いて振動させ、ボテ（著しい粘度上昇、固化）の発生時間を計測した。7分以上を合格とした。 (Emulsion stability)
Take 50g of the foamable oil-in-water emulsion in a 100ml beaker, keep it at 20℃ for 2 hours, add a ceramic ball, shake it with a horizontal shaker, and measure the occurrence time of bloating (significant increase in viscosity, solidification). Measured. A time of 7 minutes or longer was regarded as passing.
（ホイップタイム）
起泡性水中油型乳化物1kgに砂糖80gを加えてホバートミキサーN50（ホバート・ジャパン株式会社製）、３速でホイップし、最適起泡状態に達するまでの時間を測定し、7分間以下であるものを合格とした。 (Whip time)
Add 80 g of sugar to 1 kg of the foamable oil-in-water emulsion and whip with Hobart Mixer N50 (manufactured by Hobart Japan Co., Ltd.) at 3rd speed. I passed one.
起泡性水中油型乳化物1kgに砂糖80gを加えてホバートミキサーN50（ホバート・ジャパン株式会社製）、３速でホイップし、最適起泡状態に達するまでの時間を測定し、7分間以下であるものを合格とした。 (Whip time)
Add 80 g of sugar to 1 kg of the foamable oil-in-water emulsion and whip with Hobart Mixer N50 (manufactured by Hobart Japan Co., Ltd.) at 3rd speed. I passed one.
（ホイップ比重）
最適起泡状態の起泡性水中油型乳化物の比重を測定し、0.35～0.55を合格とした。 (whip specific gravity)
The specific gravity of the foamable oil-in-water emulsion in the optimum foaming state was measured, and 0.35 to 0.55 was considered acceptable.
最適起泡状態の起泡性水中油型乳化物の比重を測定し、0.35～0.55を合格とした。 (whip specific gravity)
The specific gravity of the foamable oil-in-water emulsion in the optimum foaming state was measured, and 0.35 to 0.55 was considered acceptable.
（ホイップ硬さ）（単位：gf）
最適起泡状態の起泡性水中油型乳化物を直径8センチ、容量200mlのカップに入れ、レオメーター（不動工業製）にて直径3cmの円盤状のプランジャーにて測定し、60～150gfを合格とした。 (Whip hardness) (unit: gf)
Put the foamable oil-in-water emulsion in the optimum foaming state into a cup with a diameter of 8 cm and a capacity of 200 ml, and measure with a rheometer (manufactured by Fudo Kogyo) using a disk-shaped plunger with a diameter of 3 cm, 60 to 150 gf. was passed.
最適起泡状態の起泡性水中油型乳化物を直径8センチ、容量200mlのカップに入れ、レオメーター（不動工業製）にて直径3cmの円盤状のプランジャーにて測定し、60～150gfを合格とした。 (Whip hardness) (unit: gf)
Put the foamable oil-in-water emulsion in the optimum foaming state into a cup with a diameter of 8 cm and a capacity of 200 ml, and measure with a rheometer (manufactured by Fudo Kogyo) using a disk-shaped plunger with a diameter of 3 cm, 60 to 150 gf. was passed.
結果を表４、表５に示した。アーモンドペーストを配合し、パーム核硬化油およびエステル交換油脂（ＡまたはＢ）を用いることで乳化物の物性も安定し、ホイップ性も良好な起泡性水中油型乳化物が得られた。またエステル交換油脂はアーモンドペーストに対して一定量以上の配合が必要であった。
The results are shown in Tables 4 and 5. By blending almond paste and using hardened palm kernel oil and transesterified oil (A or B), the physical properties of the emulsion were stabilized, and a foaming oil-in-water emulsion with good whipping properties was obtained. In addition, it was necessary to add a certain amount or more of the transesterified oil to the almond paste.
（表４）測定結果および合否判定
(Table 4) Measurement results and pass/fail judgment
（表５）測定結果および合否判定
(Table 5) Measurement results and pass/fail judgment
Claims (5)
- 種実類ペーストを1～10重量％、上昇融点33～40℃のパーム核硬化油を1～12重量％、及び、以下(i)～(iii)すべての条件を満たすエステル交換油脂を2.5～12重量％含有する、起泡性水中油型乳化物。
(i)油脂源にパーム油及び／又はパーム油を加工した油脂を含む
(ii)構成脂肪酸組成中、炭素数16～18の飽和脂肪酸の含有量が15～65重量％
(iii)構成脂肪酸組成中、炭素数6～10の飽和脂肪酸、及び炭素数18の不飽和脂肪酸の合計量が20～60重量％ 1 to 10% by weight of seed paste, 1 to 12% by weight of hardened palm kernel oil with a rising melting point of 33 to 40°C, and 2.5 to 12% of transesterified oil that satisfies all conditions (i) to (iii) below A foamable oil-in-water emulsion containing % by weight.
(i) Contains palm oil and/or palm oil-processed oils as a fat source
(ii) the content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 15 to 65% by weight;
(iii) The total amount of saturated fatty acids with 6 to 10 carbon atoms and unsaturated fatty acids with 18 carbon atoms in the constituent fatty acid composition is 20 to 60% by weight - エステル交換油脂が下記(iv)の条件を満たす、請求項１に記載の起泡性水中油型乳化物。
(iv)構成脂肪酸組成中、炭素数6～14の飽和脂肪酸の含有量が10～50重量％ The foamable oil-in-water emulsion according to claim 1, wherein the transesterified oil satisfies the following condition (iv).
(iv) The content of saturated fatty acids with 6 to 14 carbon atoms in the constituent fatty acid composition is 10 to 50% by weight - エステル交換油脂：種実類ペースト（重量比）が0.8以上である、請求項１または２に記載の起泡性水中油型乳化物。 3. The foamable oil-in-water emulsion according to claim 1 or 2, wherein the transesterified oil/seed paste (weight ratio) is 0.8 or more.
- 乳成分を含まない、請求項１ないし３いずれか１項に記載の起泡性水中油型乳化物。 4. The foamable oil-in-water emulsion according to any one of claims 1 to 3, which does not contain dairy components.
- セルラーゼによる酵素処理工程を含む、請求項１ないし４いずれか１項に記載の水中油型乳化物の製造方法。 5. The method for producing an oil-in-water emulsion according to any one of claims 1 to 4, comprising an enzymatic treatment step with cellulase.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020237032145A KR20230160824A (en) | 2021-03-26 | 2022-03-14 | Foamy water-type emulsion containing seed paste |
| JP2022562253A JP7318827B2 (en) | 2021-03-26 | 2022-03-14 | Foamable oil-in-water emulsion containing seed paste |
| CN202280023760.7A CN117042616A (en) | 2021-03-26 | 2022-03-14 | Foaming oil-in-water emulsion containing seed paste |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2021-053143 | 2021-03-26 | ||
| JP2021053143 | 2021-03-26 |
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| Publication Number | Publication Date |
|---|---|
| WO2022202444A1 true WO2022202444A1 (en) | 2022-09-29 |
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ID=83397135
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2022/011347 WO2022202444A1 (en) | 2021-03-26 | 2022-03-14 | Foamable oil-in-water type emulsion containing seed paste |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP7318827B2 (en) |
| KR (1) | KR20230160824A (en) |
| CN (1) | CN117042616A (en) |
| WO (1) | WO2022202444A1 (en) |
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|---|---|---|---|---|
| JPS6222562A (en) * | 1985-07-19 | 1987-01-30 | Asahi Denka Kogyo Kk | Production of foamable oil-in-water type emulsified fat containing nut |
| JP2002034486A (en) * | 2000-07-21 | 2002-02-05 | Fuji Oil Co Ltd | Method for producing oil-in-water type emulsified food |
| JP4003804B1 (en) * | 2006-05-25 | 2007-11-07 | 日本油脂株式会社 | Oil composition for liquid coffee whitener |
| JP2009118842A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition and method for producing the same |
| JP2010220484A (en) * | 2009-03-19 | 2010-10-07 | Kaneka Corp | Foaming oil-in-water emulsified oil-and-fat composition |
| WO2013125385A1 (en) * | 2012-02-21 | 2013-08-29 | 不二製油株式会社 | Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product |
| JP2015008719A (en) * | 2013-07-02 | 2015-01-19 | 不二製油株式会社 | Manufacturing method of oil-in-water emulsion |
| JP2016082888A (en) * | 2014-10-23 | 2016-05-19 | ミヨシ油脂株式会社 | Plastic oil and fat composition for butter cream or bakery product and manufacturing method of foods using the same |
| JP2017175982A (en) * | 2016-03-29 | 2017-10-05 | 太陽油脂株式会社 | Oil/fat composition for butter cream |
| JP2020115854A (en) * | 2019-01-21 | 2020-08-06 | 不二製油株式会社 | Foaming oil-in-water emulsified product |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4498465B2 (en) * | 2008-04-24 | 2010-07-07 | 日清オイリオグループ株式会社 | Oil and fat composition and oil-in-water emulsion containing the oil and fat composition |
| WO2013080924A1 (en) * | 2011-12-01 | 2013-06-06 | 株式会社カネカ | Foamable oil-in-water-type emulsified oil or fat composition |
| JP6788762B2 (en) * | 2018-03-29 | 2020-11-25 | 株式会社カネカ | Foamable oil-in-water emulsified oil / fat composition |
| JP7210150B2 (en) * | 2018-03-29 | 2023-01-23 | 森永乳業株式会社 | Foaming oil-in-water emulsion and whipped cream |
-
2022
- 2022-03-14 JP JP2022562253A patent/JP7318827B2/en active Active
- 2022-03-14 WO PCT/JP2022/011347 patent/WO2022202444A1/en active Application Filing
- 2022-03-14 CN CN202280023760.7A patent/CN117042616A/en active Pending
- 2022-03-14 KR KR1020237032145A patent/KR20230160824A/en unknown
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6222562A (en) * | 1985-07-19 | 1987-01-30 | Asahi Denka Kogyo Kk | Production of foamable oil-in-water type emulsified fat containing nut |
| JP2002034486A (en) * | 2000-07-21 | 2002-02-05 | Fuji Oil Co Ltd | Method for producing oil-in-water type emulsified food |
| JP4003804B1 (en) * | 2006-05-25 | 2007-11-07 | 日本油脂株式会社 | Oil composition for liquid coffee whitener |
| JP2009118842A (en) * | 2007-10-26 | 2009-06-04 | Kaneka Corp | Oil-in-water type emulsified oil and fat composition and method for producing the same |
| JP2010220484A (en) * | 2009-03-19 | 2010-10-07 | Kaneka Corp | Foaming oil-in-water emulsified oil-and-fat composition |
| WO2013125385A1 (en) * | 2012-02-21 | 2013-08-29 | 不二製油株式会社 | Foamable oil-in-water emulsified oil or fat composition, and foamable oil-in-water type emulsified product |
| JP2015008719A (en) * | 2013-07-02 | 2015-01-19 | 不二製油株式会社 | Manufacturing method of oil-in-water emulsion |
| JP2016082888A (en) * | 2014-10-23 | 2016-05-19 | ミヨシ油脂株式会社 | Plastic oil and fat composition for butter cream or bakery product and manufacturing method of foods using the same |
| JP2017175982A (en) * | 2016-03-29 | 2017-10-05 | 太陽油脂株式会社 | Oil/fat composition for butter cream |
| JP2020115854A (en) * | 2019-01-21 | 2020-08-06 | 不二製油株式会社 | Foaming oil-in-water emulsified product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2022202444A1 (en) | 2022-09-29 |
| JP7318827B2 (en) | 2023-08-01 |
| CN117042616A (en) | 2023-11-10 |
| KR20230160824A (en) | 2023-11-24 |
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