Plastic oil in water emulsified composition and its preparation method

Abstract

Provided is a plastic oil-in-water emulsified composition having smooth palate feeling, and excellent flavor, melting feeling in the mouth and preservability, hardly causing big changes in its appearance, physical properties and flavor according to season, and simple to use. This plastic oil-in-water emulsified composition contains water, oil and fat, phospholipid, milk protein, calcium and one or at least two selected from the group consisting of low viscosity alginic acid, low viscosity alginate, middle viscosity alginic acid and middle viscosity alginate, and has pH2.5-6.

Description

Technical field [0001] The present invention relates to a plastic oil-in-water type (or referred to as oil-in-water type) emulsified composition that is most suitable for use as filling cream for making cakes and breads, and a preparation method thereof. Background technique [0002] The starch-containing plastic oil-in-water emulsified composition represented by roux and custard cream is generally based on the gelatinized starch by heat treatment as the skeleton, and may contain sugar, dairy products, egg products, and emulsifiers as needed. , Spices, etc. One characteristic of these starch-containing plastic oil-in-water emulsified compositions is that they have a certain texture in a wide temperature range, so they are easy to use, and are currently widely used as filling cream for making confectionery and bread. [0003] However, starch-containing plastic oil-in-water emulsified compositions generally have the problem of heavy mouthfeel and stickiness. [0004] By the way, it...

AI Technical Summary

Problems solved by technology

But the result of doing like this is to cause following problem: reduce the gravity of its mouthfeel, become close to fluidity physical property, use becomes inconvenient, and become more close to liquid physical property under high temperature conditions such as summer, will It is very difficult to use it as a filling cream for confectionery and bread

[0007] However, in the methods described in Japanese Patent Publication No. 58-500970 and Japanese Unexamined Publication No. 9-172965, there is a problem that the mouthfeel becomes dry and hard. question

In addition, Japanese Patent Application Laid-Open No. 2001-321075 has invented a low-viscosity alginate that is characterized in that it will not gel in the usual addition amount and use method, which is a kind of alginate produced by ultra-high temperature instantaneous sterilization. A method of heat denaturation of protein to suppress coagulation and coking. The oil-in-water emulsion obtained in JP-A-2001-321075 is of course fluid or liquid. In order to make it plastic, it is necessary to add a large amount of starch as in the past , the result is a problem of non-soft mouthfeel

[0008] In addition, none of the above-mentioned oil-in-water emulsion compositions has the problem of not being able to achieve both good melt-in-the-mouth properties and shape retention at high temperatures.

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