Plastic oil in water emulsified composition and its preparation method

An emulsified composition and oil-in-water type technology, which is applied in the field of plastic oil-in-water emulsified composition of sandwich cream, can solve the problems of inability to have mouth-melting shape retention, difficulty of sandwich cream, inconvenient use, etc., and achieve good Flavor, good storage stability, dehydration inhibiting effect

Active Publication Date: 2004-12-01
ADEKA CORP
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  • Abstract
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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 charac

Method used

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  • Plastic oil in water emulsified composition and its preparation method

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[0093] (Example 1)

[0094] Mix 7 parts by weight of whole milk protein, 50 parts by weight of sugar, 10 parts by weight of sorbitol, and 21 parts by weight of a concentrate of water-phase components produced when milk fat is made from cream (solid content 38% by weight, solid content Phospholipid content is 4.89% by weight), 2.5 parts by weight of corn oil, and 6.19 parts by weight of water, heated to 55°C, and homogenized with a 2-stage homogenizer manufactured by Imif-domashina at the first stage of 5MPa and the second stage of 10MPa. Homogenization is performed under chemical pressure to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.01 parts by weight of low-viscosity alginic acid (a 10% by weight aqueous solution has a viscosity of 30 mPa·s, and a 1% by weight aqueous solution has a viscosity of 3 mPa·s) and 0.25 parts by weight are added Guar gum, 0.25 parts by weight of locust bean gum, 2 parts by weight of sunflower oil, and 0.8 parts by weight...

Example Embodiment

[0114] (Example 2)

[0115] Mix 2.5 parts by weight of whey powder, 1.5 parts by weight of whole milk protein, 30 parts by weight of syrup, and 5 parts by weight of a concentrate of water phase components produced when milk fat is made from cream (solid content 38% by weight, solid content Phospholipid content is 4.89% by weight), 10 parts by weight of soybean oil, and 39.2 parts by weight of water, heated to 45°C, and homogenized with a 2-stage homogenizer manufactured by Imif-domashina at 100MPa in the first stage and 0MPa in the second stage. Homogenization is performed under chemical pressure to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 0.5 parts by weight of medium-viscosity sodium alginate (a 1% by weight aqueous solution has a viscosity of 30 mPa·s), 10 parts by weight of rapeseed oil, 0.3 parts by weight of lactic acid, and 1 Parts by weight of starch are mixed in a mixing hopper to prepare an oil-in-water emulsion (2). This was heat-steriliz...

Example Embodiment

[0119] (Example 3)

[0120]Mixing 0.1 parts by weight of protein concentrated whey powder, 0.35 parts by weight of whole milk protein, and 2.7 parts by weight of a concentrate of water phase components produced when milk fat is made from cream (solid content is 40% by weight, and the phospholipid content in the solid content is 4.89% by weight), 20 parts by weight of rice bran oil, 0.025 parts by weight of calcium chloride dihydrate, and 49.625 parts by weight of water, heated to 60°C, using a two-stage homogenizer manufactured by Imif-domashina at the first stage of 30MPa, In the second stage, homogenization was performed under a homogenization pressure of 5 MPa to prepare an oil-in-water emulsion (1). To this oil-in-water emulsion (1), 2 parts by weight of low-viscosity sodium alginate (a 10% by weight aqueous solution has a viscosity of 30 mPa·s, and a 1% by weight aqueous solution has a viscosity of 3 mPa·s), 20 Parts by weight of palm oil, 2 parts by weight of LM pectin, 0.05...

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Abstract

PROBLEM TO BE SOLVED: To provide 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.

SOLUTION: 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.

COPYRIGHT: (C)2005,JPO&NCIPI

Description

technical field [0001] The present invention relates to a plastic oil-in-water type (or oil-in-water type) emulsified composition most suitable for use as a filling cream for making confectionery and bread, and a preparation method thereof. Background technique [0002] Plastic starch-containing oil-in-water emulsified compositions represented by roux and custard cream generally have heat-treated gelatinized starch as the backbone, and may contain sugar, dairy products, egg products, and emulsifiers as needed , spices, etc. One of the characteristics of these starch-containing plastic oil-in-water emulsion 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 creams 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] It can be mentioned by the way tha...

Claims

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Application Information

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IPC IPC(8): A23L9/20A23D7/00A23D9/00A23L27/60
Inventor 土本纪彦池田宪司奥富保雄
Owner ADEKA CORP
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