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Foamable oil-in-water emulsion and method for producing same

An oil-in-water type and emulsion technology, which is applied in dairy products, cream preparations, food preparation, etc., can solve problems such as poor aftertaste, and achieve the effects of low ratio, suppressed manufacturing cost, and efficient manufacturing

Inactive Publication Date: 2014-03-19
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] However, the oil-in-water type emulsified fat of Patent Document 1 has the problem of poor aftertaste after ingestion (so-called greasy mouthfeel) due to the high content of sugar, and there is still room for improvement in terms of palatability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] 0.25 parts by weight of a higher fatty acid monoglyceride with an HLB of 4, 0.23 parts by weight of a higher fatty acid monoglyceride with an HLB of 2.9, and sucrose with an HLB of 1 were dissolved in 13 parts by weight of vegetable oil (hardened palm kernel oil, melting point: 40°C). 0.23 parts by weight of fatty acid ester and 0.08 part by weight of lecithin having an HLB of 3 were used to prepare an oil phase forming material.

[0100] In addition, 12 parts by weight of granulated sugar, 10 parts by weight of maltose (solid content: 75.6% by weight), 7 parts by weight of powdered sugar, 2 parts by weight of skim milk powder, 0.08 parts by weight of table salt, and 1.7 parts by weight of sodium caseinate were dissolved in 52.62 parts by weight of water. Parts by weight, HLB is 0.17 parts by weight of sucrose fatty acid ester of 6, HLB is 0.08 parts by weight of polyglycerol fatty acid ester of 14.5, 0.28 parts by weight of cellulose, 0.081 parts by weight of thickening...

Embodiment 2

[0108] Using Mondo mixer (manufactured by Mondomixer Co., Ltd.), the emulsion obtained in Example 1 (emulsion before stirring with a bench beater) was continuously mixed with air treated with a sterile filter at a rotation speed of 490 rpm. Processing was carried out to obtain a whipped emulsion.

[0109] As a result of analyzing the whipped emulsion, the ratio of the oil and fat component was 13% by weight, and the ratio of the total solid content was 44.2% by weight. The expansion rate value is 240%.

[0110] In addition, the whipped emulsion was refrigerated in a refrigerator at 5°C for 72 hours. As a result, the shape of the emulsified product after refrigeration was unchanged from that before refrigeration, and the flavor (thickness, etc.) and texture (aftertaste, etc.) There is also no change, so the performance is good.

Embodiment 3

[0112] The whipped emulsion obtained in Example 2 was frozen until the internal temperature of the emulsion reached -18°C. This emulsion was kept in a frozen state at -18°C for 3 weeks, and then kept in a refrigerator at 5°C for 48 hours to thaw. As a result of analyzing the emulsion after thawing, the ratio of the oil and fat component was 13% by weight, and the ratio of the total solid content was 43.2% by weight. The expansion rate value is 240%. Compared with the whipped emulsion in Example 2, the shape of the thawed emulsion did not change, and the flavor (such as richness) and food texture (aftertaste, etc.) did not change, so the performance was good. Dehydration was not recognized also about the emulsion after thawing.

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PUM

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Abstract

Provided is a foamable oil-in-water emulsion that, regardless of having a low percent content of fat and total solids, has superior foamability, flower-forming properties, shape retention, sense of concentrated flavor, and lack of heavy mouthfeel. The foamable oil-in-water emulsion, which has a percent oil and fat content of 8-22 wt% and a percent content of total solids of 30-60 wt%, contains casein sodium and an emulsifier and has an overrun value in the optimal foamed state of at least 200%. The percent content of casein sodium is preferably 0.8-4.0 wt%.

Description

technical field [0001] The present invention relates to a foamable oil-in-water emulsion and a method for producing the same. Background technique [0002] The foamable oil-in-water emulsion is also called whipped cream (whipped cream) because of its ease of whipping, and is used as a topping or filling material for confectionery, bread making, and the like. [0003] Standard foamable oil-in-water emulsions contain fats and oils at a high content of 40% by weight or more, so they can easily maintain a stable emulsified state and are excellent in whipping and shape retention of whipped cream. [0004] In addition, conventionally, a foamable oil-in-water emulsion has been whipped, frozen and stored beforehand, thawed at the time of use, and used as it is. In this case, the work efficiency at the time of making a cake can be improved, and productivity can be improved. [0005] In recent years, low-fat foamable oil-in-water emulsions have been desired due to the improvement of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23C13/14A23L1/19A23L9/20
CPCA23L1/19A23D7/0053A23L1/035A23L9/20A23L29/10
Inventor 小森将史竹尾知惠
Owner MEIJI CO LTD
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