Oil-in-water type composition for whipped cream

A technology of oil-in-water whipping cream, which is applied in the fields of cream preparation, application, food science, etc. It can solve the problems of insufficient bubble stability and achieve good taste, good dehydration, good color and good drainage.

Pending Publication Date: 2021-02-09
SHIN ETSU CHEM IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, although the dehydration property of the whipped cream described in Patent Document 1 is improved, there is a problem that the stability of air bubbles in the whipped cream is insufficient.

Method used

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  • Oil-in-water type composition for whipped cream
  • Oil-in-water type composition for whipped cream
  • Oil-in-water type composition for whipped cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0103] Hereinafter, the present invention will be described in more detail through synthesis examples, examples and comparative examples, but the present invention is not limited to the synthesis examples and examples.

[0104]

Synthetic example 1

[0105] Synthesis Example 1: Preparation of HPMC-1

[0106] While stirring in a reactor with an internal stirrer, 1.98 parts by mass of a 49% by mass aqueous sodium hydroxide solution was sprayed onto 1.00 parts by mass of wood pulp (solid content 97% by mass) to obtain alkali cellulose.

[0107] Next, while stirring at 70° C., air was blown into the reactor for 70 minutes, thereby allowing the alkali cellulose to react with oxygen in the air to depolymerize the alkali cellulose. At this time, the supply amount of oxygen was 2.5 g per 1 kg of solid content in the wood pulp.

[0108] After the inside of the reactor was evacuated to -95kPa, 1.60 parts by mass of methyl chloride for methoxy substitution and 0.21 parts by mass of propylene oxide for hydroxypropoxy substitution were added to the reactor, at 60°C The reaction was carried out at a temperature of ~90° C. for 2 hours to obtain a crude product of HPMC.

[0109] The crude product of HPMC was washed with hot water at 90°...

Synthetic example 2

[0113] Synthesis Example 2: Preparation of HPMC-2

[0114] In addition to using 2.83 mass parts of 49 mass % sodium hydroxide aqueous solution, alkali cellulose is not depolymerized, 2.13 mass parts of methyl chloride is used, 0.53 mass parts of propylene oxide is used, and 120 Except for the mixed gas of air and nitrogen at °C, preparation of alkali cellulose, etherification reaction, washing, pulverization and drying were carried out in the same manner as in Synthesis Example 1 to obtain powdered HPMC with a water content of 1.2% by mass. The powdery HPMC had a viscosity of 4000 mPa·s at 20° C. in a 2% by mass aqueous solution.

[0115] 12 mass % of hydrochloric acid was sprayed to the obtained powdery HPMC so that hydrogen chloride might be 0.3 mass parts with respect to 100 mass parts of HPMC. HPMC sprayed with hydrochloric acid was reacted for 10 minutes in a rotating glass reactor with a jacket temperature of 80° C. to perform depolymerization.

[0116] Hydrogen chlori...

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Abstract

The objective of the present invention is to provide a composition used for producing a whipped cream which can have improved water separation while maintaining moderate overrun, and which further canstably retain a state of cream. The objective is achieved by an oil-in-water type composition for whipped cream, comprising hydroxypropyl methylcellulose, an oil, a non-fat milk solid and water, wherein a ratio of interfacial elastic modulus to interfacial viscous modulus of the hydroxypropyl methylcellulose is equal to or higher than 2.0 when measured with a tensiometer at 25 DEG C using a 0.2%by mass aqueous solution; and the like.

Description

technical field [0001] The present invention relates to an oil-in-water composition of whipped cream. Background technique [0002] Whipping cream is widely used as a topping for cakes, puddings, mousses and other desserts. Whipping cream is broadly classified into animal cream made from milk fat derived from milk, etc., and vegetable synthetic cream made by substituting a vegetable fat component for part or all of the milk fat It is obtained by mixing skimmed milk, skimmed milk powder, emulsifier, fragrance, etc. with ingredients. [0003] On the other hand, in recent years, the demand for low-sugar foods has been increasing due to the improvement of consumers' health awareness and the like. In Rocabo (registered trademark), which advocates gradual sugar restriction, it is recommended that the amount of sugar consumed per day be within 10 g. In particular, among confectionery containing a large amount of sugar, it is desired to reduce the sugar quality of whipping cream ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04A23C13/12A23C13/14A23L29/262A23C2210/30A23L29/30A23D7/0053A23V2002/00
Inventor 须藤贵音山本厚成田光男
Owner SHIN ETSU CHEM IND CO LTD
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