Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition

A technology of oil composition and oil-in-water type, which is applied in the direction of edible oil/fat, edible oil/fat phase, dairy products, etc. It can solve the problems of coarse palm oil crystallization and poor cream stability, and achieve excellent mouth melting , Inhibition of changes in physical properties, good mouth melting effect

Active Publication Date: 2012-12-05
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the crystals of palm oil tend to become coarse, and cream containing palm oil has many disadvantages such as poor stability of cream.

Method used

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  • Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition
  • Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition
  • Oleaginous composition and oil-in-water type emulsifier containing oleaginous composition

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preparation example Construction

[0060] The method for preparing the oil-in-water emulsion of the present invention is not particularly limited, and it can be prepared by a conventionally known method. For example, it can be prepared by preparing an oil phase and a water phase containing the oil and fat composition of the present invention, mixing the oil phase and the water phase, and homogenizing the obtained emulsion. . Moreover, sterilization treatment can also be performed as needed. Homogenization treatment may be pre-homogenization performed before sterilization treatment, post-homogenization performed after sterilization treatment, and secondary homogenization in which both pre-homogenization and post-homogenization are combined may be performed. Preferably, cooling and aging steps are taken after the homogenization treatment.

[0061] When the oil-in-water emulsion of the present invention contains milk fat, it can be prepared by adding milk fat to the oil composition of the present invention to pr...

Embodiment

[0065] Hereinafter, the present invention will be described in detail with examples. However, the present invention is not limited to these examples. All the % described below are mass %.

[0066] Tables 1-4 have shown the compounding and trans fatty acid content of oil-fat compositions 1-14. Fat and fat compositions 1-14 are Examples 1-9 and Comparative Examples 1-5.

[0067] And the oil-in-water emulsion (cream) which can be whipped about 45% of the oil content shown in Table 5 was obtained using fat-fat compositions 1-14. Each cream using oil-fat compositions 1-14 is Examples 10-18 and Comparative Examples 6-10. The evaluation results of the oil-in-water emulsion (cream) are described in Tables 6-9.

[0068] (Preparation of fat composition)

[0069] The raw material fats and oils listed in Tables 1 to 4 were dissolved, and the necessary amount was measured and mixed, and then spirally stirred for 30 minutes while maintaining at 60° C., thereby preparing a homogeneous o...

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PUM

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Abstract

Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10 - 30% by weight and a triglyceride content of 30 - 55% by weight whose total carbon number is 44 - 48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30 - 50 and a lauric acid content of 40% by weight.

Description

technical field [0001] The present invention relates to an oil-fat composition suitable for use as a raw material of an oil-in-water emulsion of whipped cream mainly in the fields of confectionery and bread production. By using this oil-fat composition, the oil-in-water emulsion which does not contain trans fatty acid substantially, can suppress the physical property change of the whipped cream by a temperature change, and is excellent in melting in the mouth is provided. Background technique [0002] Cream referred to in Japan's milk and other provincial regulations refers to a food in which the milk fat in the fat in the cream is 100%, and cannot be replaced by other foods in terms of excellent taste and mouth-melting properties. However, there are problems in that the physical properties tend to change, the cream solidifies during transportation, the end point of whipping is short and difficult to handle, and especially the price is high. [0003] Currently, so-called wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/00A23L1/19A23L9/20
CPCA23L1/0097A23L1/035A23L1/19A23D7/003A23L9/20A23L29/10A23D7/00A23D9/007
Inventor 安藤雅崇远藤世里子大西清美春名博文
Owner THE NISSHIN OILLIO GRP LTD
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