Oil-in-water type emulsions

Abstract

Oil-in-water type emulsions which are excellent in emulsion stability and working properties, show stable physical properties after whipping, have a strong flavor of yolk and exhibit high meltability in the mouth. These oil-in-water type emulsions show SFC of 60% or above at 10 DEG C and 20% or above at 20 DEG C, and contain from 25 to 75% by weight of SUS triglycerides in the fat phase and from 1 to 8% by weight of enzyme-treated yolk which preferably has a protein digestion ratio of from 15 to 40%.

Description

technical field [0001] The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion in which the fat oil in the oil-in-water emulsion has a special composition, the emulsion can be whipped, and has an excellent emulsion Stability and processing performance, showing stable physical properties after whipping, and has excellent egg yolk aroma and high meltability in the mouth. Background technique [0002] Conventionally, it is well known that custard is cream with egg yolks and is used in bread, candy and biscuits, it is usually made of milk, egg yolks, cane sugar and flour as the main ingredients, and its milky taste is similar to the thick egg yolk Taste is very familiar to the Japanese. Since custard contains flour and cornstarch to maintain its shape, it has a problematic coarse texture and is poorly meltable in the mouth. Efforts are therefore being made to produce, by whipping, a custard with a loose texture that either c...

AI Technical Summary

Problems solved by technology

[0004] However, such conventional inventions involve problematic low egg yolk flavor, need to incorporate a large amount of egg yolk to enhance egg yolk flavor, lack of stable emulsion conditions, excessive consistency or high yield point, etc., resulting in difficulty in obtaining satisfactory Custard or egg yolk, also related to the lack of preferred meltability in the mouth, which is closely related to the quality problems caused by the incorporation of air bubbles, although it shows a soft structure

As whipped cream having excellent meltability in the mouth, there has been disclosed a low oil content cream which is an egg yolk-free system whose fat oil includes 25% or more of SUS triglyceride and 5-60 % of trilaurin-based fat oil, and has a satisfactory taste and mouth meltability (see Japanese Unexamined Patent Publication No. 5-219887 (1992)), but it has not been applied to egg yolk-containing in cream, because it is thought to show a high yield point due to the increase in viscosity caused by the addition of enough egg yolk to obtain a yolk flavor