JP2003153663A - Emulsifying composition and frozen whipped cream using the same - Google Patents
Emulsifying composition and frozen whipped cream using the sameInfo
- Publication number
- JP2003153663A JP2003153663A JP2001353208A JP2001353208A JP2003153663A JP 2003153663 A JP2003153663 A JP 2003153663A JP 2001353208 A JP2001353208 A JP 2001353208A JP 2001353208 A JP2001353208 A JP 2001353208A JP 2003153663 A JP2003153663 A JP 2003153663A
- Authority
- JP
- Japan
- Prior art keywords
- whipped cream
- mass
- frozen
- cream
- emulsified composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- 239000008256 whipped cream Substances 0.000 title claims abstract description 68
- 230000001804 emulsifying effect Effects 0.000 title abstract 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 23
- -1 saturated fatty acid ester Chemical class 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims description 37
- 239000003921 oil Substances 0.000 claims description 33
- 235000019198 oils Nutrition 0.000 claims description 29
- 239000000839 emulsion Substances 0.000 claims description 27
- 235000021243 milk fat Nutrition 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 19
- 239000003925 fat Substances 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 11
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 11
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 235000019871 vegetable fat Nutrition 0.000 abstract description 13
- 238000002844 melting Methods 0.000 abstract description 10
- 230000008018 melting Effects 0.000 abstract description 10
- 150000001720 carbohydrates Chemical class 0.000 abstract description 9
- 229920000223 polyglycerol Polymers 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 description 19
- 238000004808 supercritical fluid chromatography Methods 0.000 description 15
- 239000000047 product Substances 0.000 description 14
- 239000008346 aqueous phase Substances 0.000 description 13
- 239000012071 phase Substances 0.000 description 13
- 229920002907 Guar gum Polymers 0.000 description 8
- 230000007423 decrease Effects 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 8
- 239000000665 guar gum Substances 0.000 description 8
- 235000010417 guar gum Nutrition 0.000 description 8
- 229960002154 guar gum Drugs 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 235000020183 skimmed milk Nutrition 0.000 description 8
- 230000008719 thickening Effects 0.000 description 8
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229940105990 diglycerin Drugs 0.000 description 7
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000019983 sodium metaphosphate Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 229920001285 xanthan gum Polymers 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- DEHSROIMLHSKQK-PDTZROCYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O DEHSROIMLHSKQK-PDTZROCYSA-N 0.000 description 6
- 235000012970 cakes Nutrition 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 239000006188 syrup Substances 0.000 description 6
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- 230000006866 deterioration Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 239000000787 lecithin Substances 0.000 description 5
- 235000010445 lecithin Nutrition 0.000 description 5
- 229940067606 lecithin Drugs 0.000 description 5
- KMNJKLJBUHNCQM-UHFFFAOYSA-N octadecanoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCCCC(O)=O KMNJKLJBUHNCQM-UHFFFAOYSA-N 0.000 description 5
- UBFZCDAKYBGKGF-UHFFFAOYSA-N octadecanoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O UBFZCDAKYBGKGF-UHFFFAOYSA-N 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000470 constituent Substances 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 235000011850 desserts Nutrition 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 239000003346 palm kernel oil Substances 0.000 description 4
- 235000019865 palm kernel oil Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- DUUKZBGYNMHUHO-UHFFFAOYSA-N 253MC0P0YV Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO DUUKZBGYNMHUHO-UHFFFAOYSA-N 0.000 description 3
- 241000195940 Bryophyta Species 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000007857 degradation product Substances 0.000 description 3
- 230000007515 enzymatic degradation Effects 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 235000011929 mousse Nutrition 0.000 description 3
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- 235000021317 phosphate Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 102100039851 DNA-directed RNA polymerases I and III subunit RPAC1 Human genes 0.000 description 1
- 101710112289 DNA-directed RNA polymerases I and III subunit RPAC1 Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021478 household food Nutrition 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000001587 sorbitan monostearate Substances 0.000 description 1
- 235000011076 sorbitan monostearate Nutrition 0.000 description 1
- 229940035048 sorbitan monostearate Drugs 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乳化組成物及び該
乳化組成物を用いる冷凍ホイップ済みクリームに関す
る。さらに詳細には、冷蔵温度域にて液状で流通するク
リーム類を使用の都度ホイップして得られるホイップド
クリーム（以下「通常のホイップドクリーム」とする）
と同等の風味、口どけ、適度かつ良好な甘味を有し、し
かも、解凍使用時においてもオーバーラン、造花性が低
下することがなく、また、連続式ホイップ装置でホイッ
プしても、安定な冷凍ホイップ済みクリームを提供する
ことのできる乳化組成物及びこれを用いる冷凍ホイップ
済みクリームに関する。TECHNICAL FIELD The present invention relates to an emulsified composition and a frozen whipped cream using the emulsified composition. More specifically, a whipped cream that is obtained by whipped cream that is liquid in the refrigeration temperature range each time it is used (hereinafter referred to as "normal whipped cream").
It has the same flavor, mouthfeel, moderate and good sweetness as that of the above, and does not deteriorate overrun or artificial flower even when used for thawing, and is stable even when whipped with a continuous whipping device. The present invention relates to an emulsion composition capable of providing a frozen whipped cream and a frozen whipped cream using the same.
【０００２】[0002]
【従来の技術】従来より、ケーキやデザート等をナッペ
（お菓子の表面にクリーム等を塗って装飾や仕上げを行
うこと）したり、デコレーションするために用いるクリ
ーム類は、使用の都度ホイップして調製することが必要
であった。しかし、このクリーム類のホイップ作業は熟
練を要し、また相応の時間と労力を必要とするため、取
扱の簡単なホイップ済みクリームの供給が求められてい
る。2. Description of the Related Art Conventionally, creams used for nappe (decorating and finishing by applying cream or the like on the surface of sweets) or decorating cakes and desserts are whipped every time they are used. It was necessary to prepare. However, since the whipped work of this cream requires skill and requires a considerable amount of time and labor, it is required to supply a whipped cream which is easy to handle.
【０００３】そこで、取り扱いが簡便なクリーム類とし
て、冷凍ホイップ済みクリームが開発され、市販される
ようになった。しかし、この冷凍ホイップ済みクリーム
は、使用時には解凍状態であることが必要であるが、解
凍条件によっては、解凍して使用される時にオーバーラ
ン、造花性が低下するなど、必ずしも十分満足できるも
のではなかった。Therefore, frozen whipped creams have been developed and marketed as easy-to-handle creams. However, this frozen whipped cream needs to be in a thawed state at the time of use, but depending on the thaw conditions, it may not always be sufficiently satisfactory, such as overrun when it is thawed and used, and the artificial flowering property decreases. There wasn't.
【０００４】近年、これらの問題を解決する方法とし
て、添加する糖類の主成分を限定し、かつ糖含量と無
脂乳固形分含量を調整する方法（特開平３−８３５３９
号公報）、特定の混合比のカゼインタンパク質とホエ
ータンパク質の混合物、特定の平均グリセリン重合度と
ＨＬＢ値を有する二種類のポリグリセリン飽和脂肪酸エ
ステルからなる混合物および食物繊維および／または加
工澱粉を必須成分として使用する方法（特開平８−１５
４６１２号公報）、架橋結合し、ヒドロキシプロピル
化した澱粉を必須成分として使用する方法（特開昭５６
−２９９７４号公報）、安定剤として酵素処理によっ
て低分子化した水溶性食物繊維を添加する方法（特開平
３−１３００４０号公報）等の方法が提案されてきた。In recent years, as a method of solving these problems, a method of limiting the main components of sugars to be added and adjusting the sugar content and the non-fat milk solids content (JP-A-3-83539).
Gazette), a mixture of casein protein and whey protein in a specific mixing ratio, a mixture of two polyglycerol saturated fatty acid esters having a specific average glycerin polymerization degree and an HLB value, and dietary fiber and / or modified starch as essential components. As a method (Japanese Patent Application Laid-Open No. 8-15
No. 4612), a method in which a crosslinked and hydroxypropylated starch is used as an essential component (JP-A-5656).
No. 29974), a method of adding a water-soluble dietary fiber whose molecular weight has been reduced by an enzymatic treatment as a stabilizer (Japanese Patent Laid-Open No. 130040/1993) has been proposed.
【０００５】しかしながら、及びの方法は、糖類の
添加量が多く、また、及びの方法は、安定剤として
使用する増粘多糖類の添加量が多いことにより、風味や
口どけ及び甘味の面で満足できるものではなかった。However, the methods (1) and (2) require a large amount of saccharides, and the methods (1) and (2) have a large amount of a thickening polysaccharide used as a stabilizer, which results in the taste, mouthfeel and sweetness. I was not satisfied.
【０００６】一方、近年では、消費者は食生活の充実、
高級化を反映し、これらのクリーム類においても、乳脂
肪率が高く、かつ風味や口どけのよい、いわゆる「生ク
リーム」（乳等省令に定義される「クリーム」のこと。
以下同じ）に近いものを求める傾向があった。On the other hand, in recent years, consumers have been improving their eating habits.
Reflecting the higher quality, even in these creams, the so-called "fresh cream" having a high milk fat percentage and a good flavor and mouthfeel (meaning "cream" defined by the Ordinance for Milk, etc.).
The same applies hereinafter).
【０００７】このようなニーズに対応し、通常のホイッ
プドクリームでは、原料成分として、例えばバターオイ
ルのような乳脂肪が用いられることも多く、さらに本来
の生クリームの風味を出すために、クリーム類に生クリ
ームを加えることが広く行われていた。ところが、生ク
リームは天然の乳化物であり、品質が一定しないという
問題を有しており、また、生クリームを添加した冷凍ホ
イップ済みクリームは、風味や口どけの面で優れる反
面、解凍使用時にオーバーランや造花性が低下するなど
品質が安定しないという問題もあった。特に、冷凍ホイ
ップ済みクリームの品質を損なうことが少ない理想的な
解凍条件である５℃での解凍と比較して、実際の使用で
想定される１０℃での解凍では、オーバーランや造花性
の低下が著しかった。In response to such needs, in a conventional whipped cream, milk fat such as butter oil is often used as a raw material component, and in order to give the original flavor of fresh cream, cream is used. It was widely practiced to add fresh cream to the kind. However, fresh cream is a natural emulsion and has the problem of inconsistent quality.Frozen whipped cream containing fresh cream is excellent in terms of flavor and mouthfeel, while it is used during thawing. There is also a problem that the quality is not stable, such as overrun and deterioration of artificial flowers. In particular, compared with thawing at 5 ° C, which is the ideal thawing condition that does not impair the quality of frozen whipped cream, thawing at 10 ° C, which is assumed in actual use, causes overrun and artificial flowering. The decline was remarkable.
【０００８】さらに、冷凍ホイップ済みクリームにおい
ても、通常のホイップドクリームと同等の風味、口どけ
が求められているのであるが、従来の技術で製造される
クリーム類では、前記したように、通常のホイップドク
リームと比較すると糖類や増粘多糖類の添加量が著しく
多いものとなっていた。このように糖類や増粘多糖類の
添加量を多くすることは、冷凍ホイップ済みクリームの
解凍時のオーバーランの低下や、造花性の低下を防ぎ、
品質の安定に寄与するのであるが、その一方で、過大な
糖類、増粘多糖類の添加は、クリームの風味や口どけを
悪くし、また、甘味が強すぎたり、異質な甘味を呈する
ことになるため、その添加量を極力少なくしたいという
要望が多かった。Further, even in frozen whipped cream, it is required that the flavor and mouthfeel are the same as those of ordinary whipped cream. However, in the creams produced by the conventional technique, as described above, Compared with the whipped cream, the amount of sugars and thickening polysaccharides added was remarkably large. Increasing the addition amount of sugars and thickening polysaccharides in this way prevents a decrease in overrun at the time of thawing of frozen whipped cream, and a decrease in artificial flowerability,
Although it contributes to the stability of quality, the addition of excessive sugars and thickening polysaccharides deteriorates the flavor and mouthfeel of the cream, and the sweetness is too strong or exhibits a different sweetness. Therefore, there have been many demands to reduce the added amount as much as possible.
【０００９】さらにまた、ホイップ装置の面から見る
と、連続式ホイップ装置は、一般に広く使われる、いわ
ゆるタテ型の開放式ミキサーより衛生的に製造できると
いう点で望ましいのであるが、連続式ホイップ装置でホ
イップした冷凍ホイップ済みクリームは、タテ型の開放
式ミキサーでホイップした冷凍ホイップ済みクリームと
の比較において、解凍使用時のオーバーランの低下や、
造花性の低下を招きやすく、品質が安定しないという問
題があった。Further, from the viewpoint of the whipping device, the continuous whipping device is desirable in that it can be manufactured more hygienically than the so-called vertical type open mixer which is widely used. Frozen whipped cream whipped with, compared to frozen whipped cream whipped with a vertical type open mixer, reduction of overrun at thawing use,
There is a problem that the artificial flower is likely to be deteriorated and the quality is not stable.
【００１０】このように、冷凍ホイップ済みクリームに
は、連続式ホイップ装置でホイップした後、ホイップ状
態で凍結、冷凍保存後、例えば１０℃で解凍してもオー
バーランや造花性が低下しないという冷凍ホイップ済み
クリーム自体の物性面からの性質と、風味や口どけが良
好で、適度な甘味を有するという官能面からの性質の両
立が求められているが、このような冷凍ホイップ済みク
リームは、未だ提供されていないというのが実情であっ
た。As described above, the frozen whipped cream is whipped by the continuous whipping device, frozen in the whipped state, frozen and stored after freezing, for example, overrunning or artificial flowering does not deteriorate even if it is thawed at 10 ° C. It is required to combine the physical properties of the whipped cream with the physical properties of the whipped cream itself, as well as the organoleptic properties of having a good flavor and mouthfeel, and having an appropriate sweetness, but such frozen whipped cream is still in use. The reality was that it was not provided.
【００１１】[0011]
【発明が解決しようとする課題】本発明は、上記実情に
鑑みなされたものであり、連続式ホイップ装置によって
も、解凍使用時にオーバーランの低下や、造花性の低下
等の物性の低下がなく、しかも、通常のホイップドクリ
ームと同等の風味や口どけ、適度かつ良好な甘味を有す
る冷凍ホイップ済みクリームの提供をその課題とするも
のである。SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and even with a continuous whipping device, there is no deterioration in physical properties such as a decrease in overrun during thawing and a decrease in artificial flowering property. Moreover, it is an object of the present invention to provide a frozen whipped cream having a flavor, mouthfeel, moderate and good sweetness equivalent to those of a normal whipped cream.
【００１２】[0012]
【課題を解決するための手段】本発明者らは、上記課題
を解決するため、冷凍ホイップ済みクリームの原料とな
る乳化組成物の配合組成に関し鋭意検討を行った結果、
使用する糖類の種類、植物油脂のＳＦＣおよび乳化剤成
分を特定のものとし、これらを所定量で含有させた乳化
組成物が上記問題が解決することを見出し、本発明を完
成した。Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have earnestly studied the composition of an emulsified composition as a raw material of frozen whipped cream, and as a result,
The present invention has been completed by finding that an emulsion composition in which the types of sugars to be used, SFCs of vegetable oils and fats and emulsifier components are specified and that these are contained in predetermined amounts can solve the above problems.
【００１３】すなわち、本発明は、次の成分（ａ）〜
（ｄ）
（ａ） 平均分子量が５００以下の糖類 ６〜１８質量％、
（ｂ） １０℃、２０℃、３０℃におけるＳＦＣが、順に８５〜９５％、３
５〜４５％、４〜１２％である植物油脂 １０〜５０質量％、
（ｃ） ポリグリセリン飽和脂肪酸エステル ０．１〜１．０質量％、
（ｄ） ポリグリセリン不飽和脂肪酸エステル ０．１〜０．５質量％
を含有する乳化組成物を提供するものである。That is, the present invention provides the following components (a)-
(D) (a) Saccharides having an average molecular weight of 500 or less 6 to 18% by mass, (b) SFC at 10 ° C, 20 ° C, and 30 ° C are 85 to 95%, 35 to 45%, and 4 to 12%, respectively. Emulsion containing 10 to 50% by mass of vegetable oil and fat, (c) 0.1 to 1.0% by mass of polyglycerin saturated fatty acid ester, and (d) 0.1 to 0.5% by mass of polyglycerin unsaturated fatty acid ester. A composition is provided.
【００１４】また、本発明は、上記乳化組成物をホイッ
プした後、冷凍してなる冷凍ホイップ済みクリーム及び
該クリームを用いた食品を提供するものである。The present invention also provides a frozen whipped cream obtained by whipped and then frozen of the above emulsion composition, and a food using the cream.
【００１５】[0015]
【発明の実施の形態】本明細書中において、「乳化組成
物」とは、後述の冷凍ホイップ済みクリームを製造する
ために用いられる乳化組成物を意味し、未だホイップさ
れていない状態のものをいう。また、「冷凍ホイップ済
みクリーム」とは、上記乳化組成物をホイップした後に
冷凍したクリーム類を意味する。さらに、「ＳＦＣ」と
は、６０℃以上で完全に溶解した油脂を液体窒素を用い
て−７０℃まで冷却、その後１０℃／ｍｉｎで６０℃ま
で昇温したときの吸熱量をＤＳＣにより測定し、以下の
式（１）により算出した値のことをいう。BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, the "emulsified composition" means an emulsified composition used for producing a frozen whipped cream described below, which is in an unwhipped state. Say. The "frozen whipped cream" means creams obtained by whipped the emulsion composition and then frozen. Further, “SFC” means that the oil and fat completely dissolved at 60 ° C. or higher is cooled to −70 ° C. using liquid nitrogen, and then the endothermic amount when the temperature is raised to 60 ° C. at 10 ° C./min is measured by DSC. , The value calculated by the following equation (1).
【００１６】[0016]
【数１】 Ａ ： 全吸熱量 （Ｊ） ＢＸ ： Ｘ℃までの吸熱量 （Ｊ）[Equation 1] A: Total heat absorption (J) B X : Heat absorption up to X ° C (J)
【００１７】本発明の乳化組成物は、平均分子量が５０
０以下の糖類（成分（ａ））、１０℃、２０℃、３０℃
におけるＳＦＣがそれぞれ８５〜９５％、３５〜４５
％、４〜１２％である植物油脂（成分（ｂ））、ポリグ
リセリン飽和脂肪酸エステル（成分（ｃ））及びポリグ
リセリン不飽和脂肪酸エステル（成分（ｄ））を、必須
の構成成分とするものである。The emulsion composition of the present invention has an average molecular weight of 50.
0 or less saccharide (component (a)), 10 ° C, 20 ° C, 30 ° C
SFC in each is 85-95%, 35-45
%, 4 to 12% of vegetable oil (component (b)), polyglycerin saturated fatty acid ester (component (c)) and polyglycerin unsaturated fatty acid ester (component (d)) as essential constituents Is.
【００１８】まず、本発明の乳化組成物に用いられる成
分（ａ）としては、グルコース、フルクトース等の単糖
類、ソルビトール、マンニトール等の糖アルコール、シ
ョ糖、マルトース、トレハロース等の二糖類、またそれ
以上のオリゴ糖類、さらにそれらの加工品であるマルチ
トール、オリゴ糖アルコール等、また、水飴、デキスト
リン、澱粉等、さらにそれらの加工品である澱粉還元糖
化物、加工澱粉等の各種の糖類のうち、平均分子量が５
００以下のものが挙げられ、これらの１種または２種以
上を使用することができる。First, as the component (a) used in the emulsion composition of the present invention, monosaccharides such as glucose and fructose, sugar alcohols such as sorbitol and mannitol, disaccharides such as sucrose, maltose and trehalose, and the like. Of the above oligosaccharides, further processed products thereof such as maltitol, oligosaccharide alcohols, starch syrup, dextrin, starch and the like, and further processed products thereof such as starch-reduced saccharides and processed starches , The average molecular weight is 5
00 or less, and one or more of these can be used.
【００１９】成分（ａ）の糖類としては、ショ糖、トレ
ハロース及び還元澱粉糖化物の合計を、成分（ａ）全体
の７０質量％（以下、単に「％」で示す）以上とするこ
とが好ましい。As the saccharide of the component (a), it is preferable that the total amount of sucrose, trehalose and saccharified starch reduced is 70% by mass or more (hereinafter, simply indicated by "%") of the entire component (a). .
【００２０】更に、成分（ａ）としてのショ糖、トレハ
ロース及び還元澱粉糖化物は、乳化組成物全体に対し
て、順に３〜８％、１〜７％、２〜１０％とするのが好
ましい。ショ糖の含有量が３％より少ないと甘味が弱す
ぎる場合があり、一方、８％を超えると甘味が強くなり
すぎる場合がある。また、トレハロースの含有量が１％
より少ないと添加の効果が少なく、一方、７％を越える
と異質な甘味を呈する場合がある。さらに、還元澱粉糖
化物の含有量が２％より少ないと添加の効果が少なく、
一方、１０％を超えると乳化組成物の粘度が上昇する場
合があり、ホイップし難く、また異質な甘味を呈する等
の問題が生じるため、それぞれ好ましくない。Further, sucrose, trehalose and saccharified starch reduced as the component (a) are preferably 3 to 8%, 1 to 7% and 2 to 10% in order of the total emulsion composition. . If the sucrose content is less than 3%, the sweetness may be too weak, whereas if it exceeds 8%, the sweetness may be too strong. In addition, the content of trehalose is 1%
If it is less, the effect of the addition is less, while if it exceeds 7%, a heterogeneous sweetness may be exhibited. Furthermore, if the content of reduced starch saccharified product is less than 2%, the effect of addition is small,
On the other hand, if it exceeds 10%, the viscosity of the emulsified composition may increase, which makes it difficult to whipped and causes a different sweetness, which is not preferable.
【００２１】また、本発明の乳化剤組成物における成分
（ａ）の含有量は、乳化組成物全体に対して、６〜１８
％とするのが好ましい。成分（ａ）の含有量が６％より
少ないと、冷凍ホイップ済みクリームの解凍使用時のオ
ーバーラン及び造花性が低下し、品質が安定しなくな
る。一方、含有量が１８％を超えると、甘味が強くなり
すぎ、また、風味や口どけの面からも好ましくない。The content of the component (a) in the emulsifier composition of the present invention is 6-18 with respect to the total amount of the emulsified composition.
% Is preferable. When the content of the component (a) is less than 6%, the overrun and the artificial flowering property of the frozen whipped cream at the time of thawing are deteriorated and the quality becomes unstable. On the other hand, if the content exceeds 18%, the sweetness becomes too strong, and it is not preferable in terms of flavor and mouth feel.
【００２２】次に、本発明の乳化組成物の成分（ｂ）と
しては、１０℃、２０℃、３０℃におけるＳＦＣがそれ
ぞれ８５〜９５％、３５〜４５％、４〜１２％である植
物油脂が用いられる。Next, as the component (b) of the emulsified composition of the present invention, vegetable oils and fats having SFCs at 10 ° C, 20 ° C and 30 ° C of 85 to 95%, 35 to 45% and 4 to 12%, respectively. Is used.
【００２３】成分（ｂ）の植物油脂としては、例えば大
豆油、菜種油、綿実油、コーン油、ひまわり油、紅花
油、パーム油、やし油、パーム核油等が挙げられ、これ
らの１種または２種以上を用いることができる。また、
これらの植物油脂は、そのままの状態で用いることもで
きるが、例えば、水素添加、エステル交換、分別等のい
ずれか、または、これらの複数の処理を施したものを使
用することもできる。Examples of the vegetable fats and oils as the component (b) include soybean oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, safflower oil, palm oil, coconut oil, palm kernel oil, etc. Two or more kinds can be used. Also,
These vegetable oils and fats can be used as they are, but for example, any one of hydrogenation, transesterification, fractionation, etc., or those which have been subjected to a plurality of these treatments can also be used.
【００２４】本発明で用いられる成分（ｂ）の植物油脂
は、上記のＳＦＣの条件を満たすことが必要であり、こ
の条件を満足しない植物油脂を用いても好ましい性質の
冷凍ホイップ済みクリームは得られない。例えば、低温
で固体脂含量が高く、温度上昇（例えば２０℃以上）と
ともにその量が急激に低下する、いわゆるタテ型の融解
特性をもった油脂（たとえばパーム核硬化油：１０℃、
２０℃、３０℃におけるＳＦＣがそれぞれ９６％、７７
％、２４％）を用いると、連続式ホイップ装置の運転条
件の幅が狭くなり、また、冷凍ホイップ済みクリームの
解凍使用時、特に、１０℃での解凍時でのオーバーラン
が低下するため好ましくない。また、低温とそれ以外の
温度での固体脂含量の差が比較的小さい、いわゆるヨコ
型の融解特性をもった油脂（たとえば大豆硬化油：１０
℃、２０℃、３０℃におけるＳＦＣがそれぞれ７７％、
５５％、２８％）を用いると、冷凍ホイップ済みクリー
ムの口どけが悪く、解凍使用時にクリームが軟化して造
花性が低下し、また、連続式ホイップ装置を使用してホ
イップした場合に、クリームが適度な固さが得られずホ
イップし難くなり、これも好ましくない。The vegetable fats and oils of the component (b) used in the present invention must meet the above SFC conditions, and even if vegetable fats and oils that do not satisfy these conditions are used, a frozen whipped cream with desirable properties can be obtained. I can't. For example, a solid fat content is high at a low temperature, and the amount thereof rapidly decreases (for example, 20 ° C. or more) with a so-called vertical melting property (for example, hardened palm kernel oil: 10 ° C.,
SFC at 20 ° C and 30 ° C is 96% and 77 respectively
%, 24%), the range of operating conditions of the continuous whipping device is narrowed, and the overrun at the time of thawing the frozen whipped cream, especially at 10 ° C. is reduced, which is preferable. Absent. In addition, fats and oils having a so-called horizontal-type melting characteristic in which the difference in solid fat content between low temperature and other temperatures is relatively small (for example, soybean hydrogenated oil: 10).
SFC at 77 ° C, 20 ° C, 30 ° C is 77%,
55%, 28%), the frozen whipped cream does not melt well, the cream softens when used for thawing and the artificial flower quality deteriorates, and when whipped using a continuous whipping device, However, it becomes difficult to obtain an appropriate hardness and it is difficult to whip, which is also not preferable.
【００２５】本発明の乳化組成物における成分（ｂ）の
含有量は、乳化組成物全体に対して１０〜５０％であ
り、好ましくは１４〜４５％である。このような配合量
とすることにより、冷凍ホイップ済みクリームの口どけ
を犠牲にすることなく、解凍使用時のオーバーラン及び
造花性の低下を防止することができ、また、連続式ホイ
ップ装置の運転条件の幅をも広くすることができる。The content of the component (b) in the emulsion composition of the present invention is 10 to 50%, preferably 14 to 45%, based on the total weight of the emulsion composition. By setting such a blending amount, it is possible to prevent overrun and deterioration of artificial flower property during thawing without sacrificing the mouthfeel of the frozen whipped cream, and to operate the continuous whipping device. The range of conditions can also be widened.
【００２６】本発明の乳化組成物では、さらに、風味、
口どけを良好とするため、油脂成分の一部として乳脂肪
を使用することができる。この乳脂肪の由来としては、
例えば生クリーム、バター、バターオイル、クリームチ
ーズ等が挙げられ、特に風味の面から生クリームを使用
することが好ましい。この乳脂肪は、乳化組成物の油脂
分全体に対して２０〜７０％、好ましくは、４０〜６０
％となるようにすることが好ましい。乳脂肪の含有量を
この範囲とすることで、乳化組成物の風味や口溶けをさ
らに良好にすることができる。The emulsion composition of the present invention further comprises a flavor,
Milk fat can be used as a part of the fat and oil component to improve the mouth-feel. As the origin of this milk fat,
Examples thereof include fresh cream, butter, butter oil, cream cheese and the like, and it is particularly preferable to use fresh cream from the viewpoint of flavor. This milk fat accounts for 20 to 70%, preferably 40 to 60% of the total oil and fat content of the emulsified composition.
% Is preferable. By setting the content of milk fat within this range, the flavor and the melting in the mouth of the emulsified composition can be further improved.
【００２７】なお、本発明の乳化組成物では、上記乳脂
肪や、無脂乳固形分等の一部として生クリーム由来のも
のを用いると、風味や口どけが良好な冷凍ホイップ済み
クリームを得ることができる。上記乳脂肪として生クリ
ーム由来のものを使用する場合の含有量は、生クリーム
由来の乳脂肪分が、最終製品中の総乳脂肪分に対し、２
５〜１００％の範囲となるようにすることが好ましい。In the emulsified composition of the present invention, when a cream derived from fresh cream is used as a part of the above-mentioned milk fat, non-fat milk solids, etc., a frozen whipped cream having a good flavor and mouthfeel is obtained. be able to. When the milk fat-derived one is used as the milk fat, the content of the milk fat-derived milk fat is 2 with respect to the total milk fat content in the final product.
It is preferable to set it in the range of 5 to 100%.
【００２８】本発明の乳化組成物における総油脂分の含
有量は、乳化組成物全体に対して１０〜５０％であり、
１４〜４５％の範囲とすることが好ましい。総油脂分が
１０％より少ないと、冷凍ホイップ済みクリームの解凍
使用時に造花性が著しく悪くなり、また、総油脂分が５
０％を越えると、乳化組成物の粘度が上昇し、ホイップ
することが難しくなるので好ましくない。The content of total oil and fat in the emulsified composition of the present invention is 10 to 50% based on the whole emulsified composition,
It is preferably in the range of 14 to 45%. If the total fat and oil content is less than 10%, the artificial flowering property of the frozen whipped cream is significantly deteriorated when it is thawed and the total fat and oil content is 5
If it exceeds 0%, the viscosity of the emulsified composition increases and it becomes difficult to whip, which is not preferable.
【００２９】更に、本発明の乳化組成物では、乳化剤と
して、成分（ｃ）のポリグリセリン飽和脂肪酸エステル
及び成分（ｄ）のポリグリセリン不飽和脂肪酸エステル
が使用される。これらの乳化剤は、いずれも公知のもの
を利用できるが、特にグリセリンの重合度が５〜１０で
構成脂肪酸が飽和脂肪酸としてはステアリン酸、また、
不飽和脂肪酸としてはオレイン酸のものと、グリセリン
重合度が２〜４で構成脂肪酸が飽和脂肪酸としてはステ
アリン酸、また、不飽和脂肪酸としてはオレイン酸のも
のを組み合せて使用することが好ましい。これらのエス
テル類を組合せて使用することで、冷凍ホイップ済みク
リームの風味を犠牲にすることなく、解凍使用時のオー
バーランや造花性を低下を防止することができる。Furthermore, in the emulsified composition of the present invention, the polyglycerin saturated fatty acid ester of component (c) and the polyglycerin unsaturated fatty acid ester of component (d) are used as emulsifiers. As these emulsifiers, known ones can be used, but in particular, glycerin has a polymerization degree of 5 to 10 and stearic acid as a saturated fatty acid as a constituent fatty acid,
It is preferable to use a combination of oleic acid as an unsaturated fatty acid, stearic acid as a saturated fatty acid having a glycerin polymerization degree of 2 to 4 and a constituent fatty acid as a saturated fatty acid, and oleic acid as an unsaturated fatty acid. By using these esters in combination, it is possible to prevent the overrun and the deterioration of artificial flower properties upon thawing, without sacrificing the flavor of the frozen whipped cream.
【００３０】上記成分のうち、成分（ｃ）のポリグリセ
リン飽和脂肪酸エステルの含有量は、乳化組成物全体に
対して０．１〜１．０％とすることが好ましい。含有量
が０．１％より少ないと添加の効果が少なく、１．０％
を越えると異質な風味を呈するため、ともに好ましくな
い。Of the above components, the content of the polyglycerin saturated fatty acid ester as the component (c) is preferably 0.1 to 1.0% with respect to the entire emulsion composition. If the content is less than 0.1%, the effect of addition is small and 1.0%
If it exceeds the range, a different flavor is exhibited, and both are not preferable.
【００３１】一方、成分（ｄ）のポリグリセリン不飽和
脂肪酸エステルの含有量は、乳化組成物全体に対して
０．１〜０．５％とすることが好ましい。含有量が０．
１％より少ないと添加の効果が少なく、また、０．５％
を越えると異質な風味を呈するため、ともに好ましくな
い。On the other hand, the content of the polyglycerin unsaturated fatty acid ester as the component (d) is preferably 0.1 to 0.5% with respect to the entire emulsion composition. The content is 0.
If it is less than 1%, the effect of addition is small, and 0.5%
If it exceeds the range, a different flavor is exhibited, and both are not preferable.
【００３２】本発明の乳化組成物は、以上説明した各成
分により調製することができるが、その効果を損ねない
範囲で他の成分を添加することもできる。例えば、乳化
剤として前記した成分（ｃ）及び成分（ｄ）に加え、ク
リーム類の調製において通常に使用が許容されるそれ以
外の乳化剤、例えばレシチン、グリセリン脂肪酸エステ
ル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル等の１種また
は２種以上を使用することができる。これらの乳化剤の
含有量は特には制限はなく、通常添加される範囲で、適
量を配合させることができる。The emulsified composition of the present invention can be prepared from each of the components described above, but other components can be added within the range that does not impair the effects. For example, in addition to the components (c) and (d) described above as emulsifiers, other emulsifiers that are normally used in the preparation of creams, such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester. One or more of propylene glycol fatty acid ester and the like can be used. The content of these emulsifiers is not particularly limited, and an appropriate amount can be added within a range that is usually added.
【００３３】また、無脂乳固形分、リン酸塩、増粘多糖
類、また、任意の香料等の１種または２種以上を用いる
ことができる。In addition, one or more non-fat milk solids, phosphates, thickening polysaccharides, and arbitrary flavors can be used.
【００３４】このうち、無脂乳固形分としては、例え
ば、脱脂粉乳、脱脂乳、乳清たんぱく質等の１種または
２種以上が挙げられる。無脂乳固形分の含有量は、乳化
組成物全体に対して１〜１０％の範囲であり、特に、２
〜６％とするのが好ましい。Among these, the non-fat milk solids include, for example, one or more of skim milk powder, skim milk, whey protein and the like. The content of non-fat milk solids is in the range of 1 to 10% with respect to the entire emulsified composition, and particularly 2
It is preferably about 6%.
【００３５】リン酸塩としては、通常クリーム類に使用
されるものであれば特に制限はなく、例えば、メタリン
酸ナトリウム、ピロリン酸ナトリウム等の１種または２
種以上が挙げられる。リン酸塩の含有量は、乳化組成物
全体に対して０．０５〜０．１％の範囲とするのが好ま
しい。The phosphate is not particularly limited as long as it is usually used in creams, and examples thereof include sodium metaphosphate, sodium pyrophosphate and the like, or two or more thereof.
There are more than one species. The content of phosphate is preferably in the range of 0.05 to 0.1% with respect to the entire emulsion composition.
【００３６】増粘多糖類としては、例えば、キサンタン
ガム、グァーガム、グァーガム酵素分解物、アラビアガ
ム、ローカストガム等の１種または２種以上が挙げられ
る。増粘多糖類の含有量は、乳化組成物全体に対して
０．０１〜０．２％の範囲とすることが好ましい。Examples of the thickening polysaccharide include one or more kinds of xanthan gum, guar gum, guar gum enzymatic degradation product, gum arabic, locust gum and the like. The content of the thickening polysaccharide is preferably in the range of 0.01 to 0.2% with respect to the entire emulsion composition.
【００３７】本発明の乳化組成物の製造方法は、特に限
定されるものではなく、通常広く実施される製造方法を
用いることができる。例えば、油相原料と水相原料をそ
れぞれ調製後に混合、予備乳化し、均質化、殺菌、また
必要であれば再均質化して、その後に冷却することによ
り、本発明の乳化組成物を得ることができる。The method for producing the emulsified composition of the present invention is not particularly limited, and a generally widely used production method can be used. For example, after the oil phase raw material and the aqueous phase raw material are respectively prepared, they are mixed, pre-emulsified, homogenized, sterilized, re-homogenized if necessary, and then cooled to obtain an emulsified composition of the present invention. You can
【００３８】以上説明した本発明の乳化組成物は、これ
をホイップ、冷凍することにより冷凍ホイップ済みクリ
ームを得ることができる。この冷凍ホイップ済みクリー
ムは、通常広く実施される方法を用いて製造することが
できる。例えば、通常広く用いられるタテ型の開放式ミ
キサー（例えば、関東混合機工業（株）製、（株）愛工
舎製作所製等）を用いて、安定にホイップすることがで
きるが、特に、連続式ホイップ装置（例えば、モンドミ
ックス社製、ＡＰＶクレパコ社製、（株）愛工舎製作所
製等）を用いてホイップする際には、装置の運転条件に
限定が少なく、安定にホイップをすることができる。The emulsion composition of the present invention described above can be whipped and frozen to obtain a frozen whipped cream. This frozen whipped cream can be manufactured using methods that are commonly and widely practiced. For example, it is possible to stably whip using a vertical type open-type mixer that is generally widely used (for example, manufactured by Kanto Mixer Industry Co., Ltd., manufactured by Aikosha Co., Ltd.), etc. When using a whipping device (for example, manufactured by Mondomix, APV Klepaco, manufactured by Aikosha Co., Ltd.), the operating conditions of the device are small and stable whipping can be performed. .
【００３９】本発明の乳化組成物は、上記のようにして
ホイップした後、必要に応じて、例えば、絞り袋型プラ
スチック三角袋容器や、蓋付角形プラスチック容器に充
填し、例えば−３０℃〜−４５℃で３０分〜６時間凍結
させることで、冷凍ホイップ済みクリームとなる。The emulsion composition of the present invention is whipped as described above and then, if necessary, filled in, for example, a squeezing bag-type plastic triangular bag container or a rectangular plastic container with a lid, and the temperature is, for example, from -30 ° C to By freezing at −45 ° C. for 30 minutes to 6 hours, it becomes a frozen whipped cream.
【００４０】この冷凍ホイップ済みクリームは、冷凍保
存後、解凍され、ケーキのサンドやナッペに使用した
り、また、絞り袋型容器から絞り出すことにより、ケー
キ、ムース、アイスクリーム、パフェ等の菓子類、デザ
ート等のデコレーションに使用することもできる。この
ようにすることにより、本発明の冷凍ホイップ済みクリ
ームを用いたケーキ、ムース、アイスクリーム、パフェ
等の菓子類、デザート等の食品を得ることができる。This frozen whipped cream is thawed after being frozen and used for cake sand or nappe, or by squeezing from a squeezing bag type container to make cakes, mousses, ice cream, parfaits and other confectioneries. It can also be used for decorations such as desserts. By doing so, foods such as cakes, mousses, ice creams, confectionery such as parfaits, desserts and the like using the frozen whipped cream of the present invention can be obtained.
【００４１】[0041]
【実施例】次に、実施例、比較例及び試験例を挙げ本発
明を更に詳しく説明するが、本発明はこれらになんら制
約されるものではない。EXAMPLES Next, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples, but the present invention is not limited thereto.
【００４２】実 施 例 １
乳化組成物及び冷凍ホイップ済みクリームの製造：大豆
硬化油（融点４０℃：日清製油（株）製）５．２５％、
やし硬化油（融点３４℃：日清製油（株）製）１１％お
よびエステル交換油（パーム系油脂とパーム核油をエス
テル交換したもの）（融点３４℃：日清製油（株）製）
５．２５％を混合・融解させた植物油脂（注１）２１．
５％に、ヘキサグリセリンペンタステアレート０．１５
％、ヘキサグリセリンペンタオレエート０．０５％、ジ
グリセリンモノ・ジステアレート０．２％、ジグリセリ
ンモノ・ジオレエート０．１５％を溶解させ、油相を調
製した。Example 1 Production of emulsified composition and frozen whipped cream: soybean hydrogenated oil (melting point 40 ° C .: manufactured by Nisshin Oil Co., Ltd.) 5.25%,
Palm hydrogenated oil (melting point 34 ° C .: manufactured by Nisshin Oil Co., Ltd.) 11% and transesterified oil (transesterified palm oil and palm kernel oil) (melting point 34 ° C .: manufactured by Nisshin Oil Co., Ltd.)
Vegetable oil and fat (Note 1) in which 5.25% was mixed and melted 21.
5% of hexaglycerin pentastearate 0.15
%, Hexaglycerin pentaoleate 0.05%, diglycerin mono distearate 0.2%, diglycerin mono dioleate 0.15% were dissolved to prepare an oil phase.
【００４３】一方、脱脂粉乳３．５％、砂糖５％、トレ
ハロース３％、還元澱粉糖化物（平均分子量５００以
下：商品名ＰＯ−５００（東和化成工業（株）製））９
％、グァーガム酵素分解物０．０７％、キサンタンガム
０．０３％、メタリン酸ナトリウム０．１％、ペンタグ
リセリンモノステアレート０．０８％、ペンタグリセリ
ンモノオレエート０．０５％を、水２７．３２％に溶解
分散させ、水相を調製した。On the other hand, skim milk powder 3.5%, sugar 5%, trehalose 3%, reduced starch saccharified product (average molecular weight 500 or less: trade name PO-500 (manufactured by Towa Kasei Co., Ltd.)) 9
%, Guar gum enzymatic degradation product 0.07%, xanthan gum 0.03%, sodium metaphosphate 0.1%, pentaglycerin monostearate 0.08%, pentaglycerin monooleate 0.05%, water 27.32 % To be dissolved and dispersed to prepare an aqueous phase.
【００４４】この水相に生クリーム（乳脂肪分４７％）
２９．８％を添加した後、前記油相を加え、５０〜７０
℃にて予備乳化し、９．８×１０６Ｐａ（１００ｋｇ／
ｃｍ ２）の圧力下で均質化した後、殺菌、冷却し、１８
時間冷蔵、エイジングして乳化組成物を得た。Fresh cream (47% milk fat content) was added to this aqueous phase.
After adding 29.8%, the oil phase was added to 50-70.
Pre-emulsified at ℃, 9.8 × 106Pa (100 kg /
cm Two), Homogenize under pressure, sterilize, cool,
It was refrigerated for time and aged to obtain an emulsified composition.
【００４５】この乳化組成物を連続式ホイップ装置（グ
ッドウェイＣＭＨ−２５：ＡＰＶクレパコ社製）を用い
てホイップした後、絞り袋型プラスチック三角袋容器に
充填して、−３５℃で４０分間凍結・硬化して冷凍ホイ
ップ済みクリームを得た。This emulsified composition was whipped using a continuous whipping device (Goodway CMH-25: manufactured by APV Klepaco), filled in a squeezing bag type plastic triangular bag container, and frozen at -35 ° C. for 40 minutes. -Cured to obtain frozen whipped cream.
【００４６】（注１） 植物油脂のＳＦＣ；１０℃：８
９％、２０℃：４３％、３０℃：１１％(Note 1) SFC of vegetable oils and fats; 10 ° C .: 8
9%, 20 ° C: 43%, 30 ° C: 11%
【００４７】実 施 例 ２
乳化組成物及び冷凍ホイップ済みクリームの製造：植物
油脂（ＳＦＣ；１０℃：８９％、２０℃：４３％、３０
℃：１１％）（実施例１で使用したものと同じ植物油
脂）２６％に、レシチン０．１５％、ヘキサグリセリン
ペンタステアレート０．１５％、ジグリセリンモノステ
アレート０．１％、ジグリセリンモノ・ジオレエート
０．１５％を溶解させ、油相を調製した。Example 2 Production of emulsified composition and frozen whipped cream: vegetable oil (SFC; 10 ° C .: 89%, 20 ° C .: 43%, 30
(° C: 11%) (the same vegetable oil as that used in Example 1) 26%, lecithin 0.15%, hexaglycerin pentastearate 0.15%, diglycerin monostearate 0.1%, diglycerin. An oil phase was prepared by dissolving 0.15% of mono dioleate.
【００４８】一方、脱脂粉乳４．５％、砂糖３％、トレ
ハロース３％、還元澱粉糖化物（平均分子量５００以
下：商品名ＰＯ−５００（東和化成工業（株）製））８
％、水飴３％、グァーガム酵素分解物０．１５％、キサ
ンタンガム０．０３％、メタリン酸ナトリウム０．１
％、ペンタグリセリンモノステアレート０．１％、ペン
タグリセリンモノオレエート０．０６％を、３２．３１
％の水に溶解分散させ、水相を調製した。On the other hand, skim milk powder 4.5%, sugar 3%, trehalose 3%, reduced starch saccharified product (average molecular weight 500 or less: trade name PO-500 (manufactured by Towa Chemical Industry Co., Ltd.)) 8
%, Starch syrup 3%, guar gum enzymatic decomposition product 0.15%, xanthan gum 0.03%, sodium metaphosphate 0.1
%, Pentaglycerin monostearate 0.1%, pentaglycerin monooleate 0.06%, 32.31
%, Dissolved and dispersed in water to prepare an aqueous phase.
【００４９】この水相に生クリーム（乳脂肪分４７％）
１９．２％を添加し、前記油相を加えた後、実施例１と
同様にして乳化組成物及び冷凍ホイップ済みクリームを
得たFresh cream (47% milk fat content) was added to this aqueous phase.
After adding 19.2% and adding the oil phase, an emulsified composition and frozen whipped cream were obtained in the same manner as in Example 1.
【００５０】比 較 例 １
乳化組成物及び冷凍ホイップ済みクリームの製造：植物
油脂（ＳＦＣ；１０℃：８９％、２０℃：４３％、３０
℃：１１％）（実施例１で使用したものと同じ植物油
脂）２１．５％を融解後、ヘキサグリセリンペンタステ
アレート０．１５％、ヘキサグリセリンペンタオレエー
ト０．０５％、ジグリセリンモノ・ジステアレート０．
２％、ジグリセリンモノ・ジオレエート０．１５％を溶
解し油相を調製した。Comparative Example 1 Production of emulsified composition and frozen whipped cream: vegetable oil (SFC; 10 ° C .: 89%, 20 ° C .: 43%, 30
C .: 11%) (the same vegetable oil as used in Example 1) 21.5% was melted, then hexaglycerin pentastearate 0.15%, hexaglycerin pentaoleate 0.05%, diglycerin mono. Distearate 0.
An oil phase was prepared by dissolving 2% and 0.15% of diglycerin mono-dioleate.
【００５１】一方、脱脂粉乳３．５％、砂糖５％、水飴
２０％、グァーガム酵素分解物０．０７％、キサンタン
ガム０．０３％、メタリン酸ナトリウム０．１％、ペン
タグリセリンモノステアレート０．０８％、ペンタグリ
セリンモノオレエート０．０５％を、１９．３２％の水
に溶解分散させ、水相を調製した。On the other hand, skim milk powder 3.5%, sugar 5%, starch syrup 20%, guar gum enzymatic degradation product 0.07%, xanthan gum 0.03%, sodium metaphosphate 0.1%, pentaglycerin monostearate 0. 08% and pentaglycerin monooleate 0.05% were dissolved and dispersed in 19.32% water to prepare an aqueous phase.
【００５２】この水相に生クリーム（乳脂肪分４７％）
２９．８％を添加し、前記油相を加えた後、実施例１と
同様にして乳化組成物及び冷凍ホイップ済みクリームを
得た。Fresh cream (milk fat content 47%) was added to this aqueous phase.
After adding 29.8% and adding the said oil phase, it carried out similarly to Example 1, and obtained the emulsion composition and the frozen whipped cream.
【００５３】比 較 例 ２
乳化組成物及び冷凍ホイップ済みクリームの製造：パー
ム核硬化油（融点３６℃：不二製油（株）製）を融解さ
せた植物油脂（注２）２６％に、レシチン０．１５％、
ヘキサグリセリンペンタステアレート０．１５％、ジグ
リセリンモノステアレート０．１％、ジグリセリンモノ
・ジオレエート０．１５％を溶解させ油相を調製した。Comparative Example 2 Production of emulsified composition and frozen whipped cream: Hardened palm kernel oil (melting point 36 ° C .: manufactured by Fuji Oil Co., Ltd.) was mixed with 26% of vegetable oil (Note 2), and lecithin. 0.15%,
Hexaglycerin pentastearate 0.15%, diglycerin monostearate 0.1%, and diglycerin mono-dioleate 0.15% were dissolved to prepare an oil phase.
【００５４】一方、脱脂粉乳４．５％、砂糖３％、トレ
ハロース３．０％、還元澱粉糖化物（平均分子量５００
以下：商品名ＰＯ−５００（東和化成工業（株）製）８
％、水飴３％、グァーガム酵素分解物０．１５％、キサ
ンタンガム０．０３％、メタリン酸ナトリウム０．１
％、ペンタグリセリンモノステアレート０．１％、ペン
タグリセリンモノオレエート０．０６％を、３２．３１
％の水に溶解分散させ、水相を調製した。On the other hand, skim milk powder 4.5%, sugar 3%, trehalose 3.0%, reduced starch saccharified product (average molecular weight 500
Below: Product name PO-500 (manufactured by Towa Chemical Industry Co., Ltd.) 8
%, Starch syrup 3%, guar gum enzymatic decomposition product 0.15%, xanthan gum 0.03%, sodium metaphosphate 0.1
%, Pentaglycerin monostearate 0.1%, pentaglycerin monooleate 0.06%, 32.31
%, Dissolved and dispersed in water to prepare an aqueous phase.
【００５５】この水相に生クリーム（乳脂肪分４７％）
１９．２％を添加した後、前記油相を加えた後、実施例
１と同様にして乳化組成物及び冷凍ホイップ済みクリー
ムを得た。Fresh cream (47% milk fat content) was added to this aqueous phase.
After adding 19.2%, after adding the said oil phase, it carried out similarly to Example 1, and obtained the emulsion composition and the frozen whipped cream.
【００５６】（注２） 植物油脂のＳＦＣ；１０℃：９
５％、２０℃：７７％、３０℃：２４％(Note 2) SFC of vegetable oils and fats; 10 ° C .: 9
5%, 20 ° C: 77%, 30 ° C: 24%
【００５７】比 較 例 ３
乳化組成物及び冷凍ホイップ済みクリームの製造：大豆
硬化油（融点４０℃：日清製油（株）製）８．６％、や
し硬化油（融点３４℃：日清製油（株）製）１７．４％
を混合・融解させた植物油脂（注３）２６質量％に、レ
シチン０．１５％、ヘキサグリセリンペンタステアレー
ト０．１５％、ジグリセリンモノステアレート０．１
％、ジグリセリンモノ・ジオレエート０．１５％を溶解
させ、油相を調製した。Comparative Example 3 Production of emulsified composition and frozen whipped cream: hydrogenated soybean oil (melting point 40 ° C .: manufactured by Nisshin Oil Co., Ltd.) 8.6%, hardened oil of palm (melting point 34 ° C .: Nisshin) Oil refinery Co., Ltd.) 17.4%
26% by mass of vegetable oil (* 3) mixed and melted with 0.15% of lecithin, 0.15% of hexaglycerin pentastearate, 0.1% of diglycerin monostearate.
%, Diglycerin mono-dioleate 0.15% was dissolved to prepare an oil phase.
【００５８】一方、脱脂粉乳４．５％、砂糖３％、トレ
ハロース３％、還元澱粉糖化物（平均分子量５００以
下：商品名ＰＯ−５００（東和化成工業（株）製））８
％、水飴３％、グァーガム酵素分解物０．１５％、キサ
ンタンガム０．０３％、メタリン酸ナトリウム０．１
％、ペンタグリセリンモノステアレート０．１％、ペン
タグリセリンモノオレエート０．０６％を、３２．３１
％の水に溶解分散させ、水相を調製した。On the other hand, skim milk powder 4.5%, sugar 3%, trehalose 3%, reduced starch saccharified product (average molecular weight of 500 or less: trade name PO-500 (manufactured by Towa Chemical Industry Co., Ltd.)) 8
%, Starch syrup 3%, guar gum enzymatic decomposition product 0.15%, xanthan gum 0.03%, sodium metaphosphate 0.1
%, Pentaglycerin monostearate 0.1%, pentaglycerin monooleate 0.06%, 32.31
%, Dissolved and dispersed in water to prepare an aqueous phase.
【００５９】この水相に生クリーム（乳脂肪分４７％）
１９．２％を添加し、前記油相を加えた後、実施例１と
同様にして乳化組成物及び冷凍ホイップ済みクリームを
得た。Fresh cream (47% milk fat content) was added to this aqueous phase.
After adding 19.2% and adding the said oil phase, it carried out similarly to Example 1, and obtained the emulsion composition and the frozen whipped cream.
【００６０】（注３） 植物油脂のＳＦＣ；１０℃：７
６％、２０℃：４６％、３０℃：１８％(Note 3) SFC of vegetable oils and fats; 10 ° C .: 7
6%, 20 ° C: 46%, 30 ° C: 18%
【００６１】比 較 例 ４
乳化組成物及び冷凍ホイップ済みクリームの製造：植物
油脂（ＳＦＣ；１０℃：８９％、２０℃：４３％、３０
℃：１１％）（実施例１で使用したものと同じ植物油
脂）２６％に、レシチン０．３％、ソルビタンモノステ
アレート０．０９％、モノグリセライド（飽和系、ＨＬ
Ｂ：４．３）０．２％、モノグリセライド（不飽和系、
ＨＬＢ：３．５）０．０９％を溶解させ、油相を調製し
た。Comparative Example 4 Production of emulsified composition and frozen whipped cream: vegetable oil (SFC; 10 ° C .: 89%, 20 ° C .: 43%, 30
℃: 11%) (the same vegetable oil as used in Example 1) 26%, lecithin 0.3%, sorbitan monostearate 0.09%, monoglyceride (saturated, HL
B: 4.3) 0.2%, monoglyceride (unsaturated,
HLB: 3.5) 0.09% was dissolved to prepare an oil phase.
【００６２】一方、脱脂粉乳４．５％、砂糖３％、トレ
ハロース３％、還元澱粉糖化物（平均分子量５００以
下：商品名ＰＯ−５００（東和化成工業（株）製））８
％、水飴３％、グァーガム酵素分解物０．１５％、キサ
ンタンガム０．０３％、メタリン酸ナトリウム０．１
％、ショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ：１
１）０．１％、ペンタグリセリンモノオレエート０．０
６％を、３２．１８％の水に溶解分散させ、水相を調製
した。On the other hand, skim milk powder 4.5%, sugar 3%, trehalose 3%, reduced starch saccharified product (average molecular weight of 500 or less: trade name PO-500 (manufactured by Towa Chemical Industry Co., Ltd.)) 8
%, Starch syrup 3%, guar gum enzymatic decomposition product 0.15%, xanthan gum 0.03%, sodium metaphosphate 0.1
%, Sucrose fatty acid ester (stearic acid, HLB: 1
1) 0.1%, pentaglycerin monooleate 0.0
6% was dissolved and dispersed in 32.18% water to prepare an aqueous phase.
【００６３】この水相に、生クリーム（乳脂肪分４７
％）１９．２％を添加し、前記油相を加えた後、実施例
１と同様にして乳化組成物及び冷凍ホイップ済みクリー
ムを得た。In this aqueous phase, fresh cream (milk fat content 47
%) 19.2%, and after adding the oil phase, an emulsified composition and a frozen whipped cream were obtained in the same manner as in Example 1.
【００６４】試 験 例 １
冷凍ホイップ済みクリームの評価：上記のようにして製
造された冷凍ホイップ済みクリームを７日間冷凍保存し
た後、５℃および１０℃で解凍、保存した。このクリー
ムを４８時間後に絞り袋型プラスチック三角袋容器より
絞り出して、「オーバーラン」、「造花性」、「風
味」、「口どけ」及び「甘味」の各項目について、以下
の評価方法を用いて、実施例１、２で得られたクリーム
と比較例１〜４で得られたクリームを評価・比較した。
この結果を表１（解凍温度：５℃）及び表２（解凍温
度：１０℃）に示す。なお、連続式ホイップ装置でホイ
ップした直後の「オーバーラン」及び「造花性」は、ど
のクリームも「１８０％」及び「５」であった。Test Example 1 Evaluation of frozen whipped cream: The frozen whipped cream produced as described above was frozen and stored for 7 days, then thawed and stored at 5 ° C. and 10 ° C. After 48 hours, this cream was squeezed out from a squeezing bag-type plastic triangular bag container, and the following evaluation methods were used for each item of "overrun", "artificial flower", "flavor", "dough" and "sweetness". Then, the creams obtained in Examples 1 and 2 and the creams obtained in Comparative Examples 1 to 4 were evaluated and compared.
The results are shown in Table 1 (thaw temperature: 5 ° C) and Table 2 (thaw temperature: 10 ° C). The "overrun" and "artificial flower" immediately after whipped with the continuous whipping device were "180%" and "5" for all creams.
【００６５】（ 評価方法 ）「造花性」「風味」「口ど
け」及び「甘味」の各項目については、専門パネル６名
に使用してもらい、以下の１〜５点の５段階の評価基準
を用い評点を付して評価した。(Evaluation method) For each of the items of “artificial flower”, “flavor”, “mouth dullness” and “sweetness”, 6 specialized panels were asked to use the following 5 grade evaluation criteria of 1 to 5 points. It was evaluated by using a score.
【００６６】（ 評価基準 ） 評 点 内 容 ５ ： 非常に良い ４ ： 良い ３ ： 普通 ２ ： 劣る １ ： 非常に劣る(Evaluation criteria) Rating content 5: Very good 4: Good 3: Normal 2: Inferior 1: Very inferior
【００６７】（ オーバーランの算出 ）オーバーラン
は、下記式（２）により算出した。(Calculation of Overrun) The overrun was calculated by the following equation (2).
【００６８】[0068]
【数２】
Ｘ ： 一定容積あたりの乳化組成物の重量（ｇ）
Ｙ ： 一定容積あたりのホイップした乳化組成物の重
量（ｇ）[Equation 2] X: Weight of emulsified composition per fixed volume (g) Y: Weight of whipped emulsion composition per fixed volume (g)
【００６９】（ 結果：解凍温度＝５℃ ）(Result: Thawing temperature = 5 ° C.)
【表１】 [Table 1]
【００７０】（ 結果：解凍温度＝１０℃ ）(Result: Thawing temperature = 10 ° C.)
【表２】 [Table 2]
【００７１】表１及び表２の結果からわかるように、実
施例１及び２で製造した冷凍ホイップ済みクリームは５
℃及び１０℃の解凍温度を用いても解凍後のオーバーラ
ンは低下せず、また、造花性、風味、口どけ及び甘味に
ついても良好なものであった。一方、比較例で製造した
冷凍ホイップ済みクリームは、オーバーランの低下が著
しく、また、造花性、風味、口どけおよび甘味について
満足なものが得られなかった。特に１０℃の解凍におい
ては満足なものが得られなかった。As can be seen from the results in Tables 1 and 2, the frozen whipped creams produced in Examples 1 and 2 had 5
The overrun after thawing did not decrease even when thawing temperatures of 10 ° C and 10 ° C were used, and the artificial flowers, flavor, mouthfeel and sweetness were also good. On the other hand, in the frozen whipped cream produced in Comparative Example, the overrun was remarkably reduced, and no satisfactory artificial flower properties, flavor, mouthfeel and sweetness were obtained. In particular, satisfactory results were not obtained in thawing at 10 ° C.
【００７２】[0072]
【発明の効果】本発明の乳化組成物は、糖類の含有量を
極力少なくし、かつ、使用する糖類の必須構成成分を特
定し、また、植物油脂のＳＦＣ及び乳化剤成分を特定す
ることにより、該組成物をホイップすることにより得ら
れる冷凍ホイップ済みクリームは、解凍使用時のオーバ
ーラン及び造花性の低下を防止することができるもので
ある。また、風味、口どけ及び甘味等の食味面での品質
も良好であり、商品価値の高いものである。The emulsion composition of the present invention reduces the content of saccharides as much as possible, and specifies the essential constituents of the saccharides to be used, and also specifies the SFC and emulsifier components of vegetable fats and oils. The frozen whipped cream obtained by whipped the composition can prevent overrun and deterioration of artificial flower during thawing. In addition, the quality of taste, such as flavor, mouthfeel and sweetness, is good, and the product value is high.
【００７３】また、該乳化組成物は、連続式ホイップ装
置でホイップしても、通常のいわゆるタテ型の解放式ミ
キサーでホイップするのと同様に、安定で商品価値の高
い冷凍ホイップ済みクリームとなるものである。Even when the emulsion composition is whipped with a continuous whipping device, it becomes a frozen and whipped cream of high commercial value, which is stable and has high commercial value, as if whipped with an ordinary so-called vertical open mixer. It is a thing.
【００７４】さらに、該乳化組成物は、風味、口どけ及
び甘味等の食感を低下させる糖類、増粘多糖類の配合量
が少なく、食味面も良好であるため、該組成物をホイッ
プ・冷凍して得られる冷凍ホイップ済みクリームは、通
常のホイップドクリームと同等に、ケーキのサンドやナ
ッペに使用したり、また、ケーキ、ムース、アイスクリ
ーム、パフェ等の菓子やデザート等に絞ってデコレーシ
ョンに使用したりすることができる。従って、本発明の
乳化組成物及び該乳化組成物を用いる冷凍ホイップ済み
クリームは、業務用や家庭用の食品用途に広く利用する
ことが可能である。
以 上Furthermore, since the emulsion composition contains a small amount of saccharides and thickening polysaccharides that reduce texture such as flavor, mouthfeel and sweetness, and has a good taste, the composition is whipped. Frozen whipped cream obtained by freezing can be used for cake sandwiches and nappe, as well as ordinary whipped cream, and can be used for cakes, mousses, ice cream, parfaits and other sweets and desserts. Can be used for Therefore, the emulsified composition of the present invention and the frozen whipped cream using the emulsified composition can be widely used for commercial or household food applications. that's all
───────────────────────────────────────────────────── フロントページの続き (72)発明者 内田 美穂子 神奈川県大和市中央２−13−27グレイス大 和503号 (72)発明者 橋本 英夫 神奈川県横浜市保土ヶ谷区和田２−21−30 (72)発明者 小原 敦志 神奈川県横浜市金沢区能見台３−51−１ Ｆターム(参考） 4B001 AC02 AC03 AC15 AC40 BC02 BC07 BC99 DC01 EC04 4B025 LB22 LE03 LK01 LP11 LP12 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Mihoko Uchida 2-13-27 Chuo, Yamato City, Kanagawa Prefecture Japanese 503 (72) Inventor Hideo Hashimoto 2-21-30 Wada, Hodogaya-ku, Yokohama-shi, Kanagawa (72) Inventor Atsushi Ohara 3-51-1 Nomidai, Kanazawa-ku, Yokohama-shi, Kanagawa F term (reference) 4B001 AC02 AC03 AC15 AC40 BC02 BC07 BC99 DC01 EC04 4B025 LB22 LE03 LK01 LP11 LP12
Claims (9)
は還元澱粉糖化物から選ばれる１種または２種以上を必
須成分として含有するものである請求項第１項記載の乳
化組成物。2. The emulsion composition according to claim 1, wherein the component (a) contains, as an essential component, one or more selected from sucrose, trehalose and saccharified reduced starch.
物の総含有量が、成分（ａ）中７０質量％以上である請
求項第２項記載の乳化組成物。3. The emulsified composition according to claim 2, wherein the total content of sucrose, trehalose and saccharified reduced starch is 70% by mass or more in the component (a).
いし第３項のいずれかの項記載の乳化組成物。4. The emulsified composition according to any one of claims 1 to 3, which further contains milk fat.
求項第４項に記載の乳化組成物。5. The emulsified composition according to claim 4, wherein the milk fat is derived from fresh cream.
７０質量％である請求項第４項または第５項記載の乳化
組成物。6. Milk fat is 20 to 20 in the total fats and oils of the emulsified composition.
The emulsified composition according to claim 4 or 5, which is 70% by mass.
項記載の乳化組成物をホイップした後、冷凍してなる冷
凍ホイップ済みクリーム。7. A frozen whipped cream obtained by whipping the emulsion composition according to any one of claims 1 to 6 and then freezing.
行う請求項第７項に記載の冷凍ホイップ済みクリーム。8. The frozen whipped cream according to claim 7, wherein the whipping is performed using a continuous whipping device.
イップ済みクリームを用いた食品。9. A food product using the frozen whipped cream according to claim 7 or 8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001353208A JP4107369B2 (en) | 2001-11-19 | 2001-11-19 | Emulsified composition and frozen whipped cream using the composition |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001353208A JP4107369B2 (en) | 2001-11-19 | 2001-11-19 | Emulsified composition and frozen whipped cream using the composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003153663A true JP2003153663A (en) | 2003-05-27 |
| JP4107369B2 JP4107369B2 (en) | 2008-06-25 |
Family
ID=19165267
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001353208A Expired - Lifetime JP4107369B2 (en) | 2001-11-19 | 2001-11-19 | Emulsified composition and frozen whipped cream using the composition |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005253390A (en) * | 2004-03-12 | 2005-09-22 | Nissei Co Ltd | Oil-in-water emulsified composition, frozen dessert and whipped cream |
| JP2010104371A (en) * | 2009-12-21 | 2010-05-13 | Nissei Co Ltd | Oil-in-water emulsified composition, and whipped cream |
| JPWO2009025123A1 (en) * | 2007-08-22 | 2010-11-18 | 不二製油株式会社 | Oil and fat composition for foaming cream and foaming cream |
| WO2015056203A1 (en) * | 2013-10-16 | 2015-04-23 | International Foodstuffs Co. Llc | A functional cream base powder composition and products made thereof |
| JP2016077211A (en) * | 2014-10-16 | 2016-05-16 | 高梨乳業株式会社 | Edible cream and method for producing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NZ601169A (en) * | 2011-09-20 | 2015-07-31 | Oriental Yeast Co Ltd | Frozen fresh cream to be whipped, method for producing the frozen fresh cream, whipped cream, and method for producing the whipped cream |
-
2001
- 2001-11-19 JP JP2001353208A patent/JP4107369B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005253390A (en) * | 2004-03-12 | 2005-09-22 | Nissei Co Ltd | Oil-in-water emulsified composition, frozen dessert and whipped cream |
| JPWO2009025123A1 (en) * | 2007-08-22 | 2010-11-18 | 不二製油株式会社 | Oil and fat composition for foaming cream and foaming cream |
| JP2010104371A (en) * | 2009-12-21 | 2010-05-13 | Nissei Co Ltd | Oil-in-water emulsified composition, and whipped cream |
| WO2015056203A1 (en) * | 2013-10-16 | 2015-04-23 | International Foodstuffs Co. Llc | A functional cream base powder composition and products made thereof |
| JP2016077211A (en) * | 2014-10-16 | 2016-05-16 | 高梨乳業株式会社 | Edible cream and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4107369B2 (en) | 2008-06-25 |
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