Title:
起泡性水中油型乳化油脂組成物、常温販売用ホイップドクリーム、食品、及び該起泡性水中油型乳化油脂組成物の製造方法
Document Type and Number:
Japanese Patent JP7312922
Kind Code:
B2
Abstract:
The purpose of the present invention is to provide: whipped cream which has high overrun in spite of being capable of facilitating being sold at room temperature, has shape retention and syneresis resistance, and does not have any problem melting in the mouth; and a foaming oil-in-water-type emulsified oil-and-fat composition which is a raw material for the same. This foaming oil-in-water-type emulsified oil-and-fat composition contains, with respect to the total amount of the composition, 15-40 wt% of oil and fat, 25-57 wt% of moisture, 20-35 wt% (dry weight) of a saccharide, and 0.048-0.8 wt% of protein, wherein: 0.3-0.5 wt% of an emulsifier A is contained in an aqueous phase part, 0.1-0.25 wt% of an emulsifier B is contained in an oil phase part, and 0.06-0.25 wt% of an emulsifier C is contained in the oil phase part; emulsifier B/emulsifier A (weight ratio) is 0.2-0.67 and emulsifier C/(emulsifier A+emulsifier B) (weight ratio) is 0.09-0.5; 0.01-0.4 wt% of a polysaccharide X and 0.1-0.3 wt% of a polysaccharide Y are contained; polysaccharide Y/polysaccharide X (weight ratio) is 0.25-30; 2-75 ppm of calcium is contained; the content of oil and fat A in the total oil and fat is 48-100 wt%; and the median diameter of oil droplets in said composition is 0.1-1.2 μm.
Inventors:
Toshihide Isobe
Application Number:
JP2022563797A
Publication Date:
July 21, 2023
Filing Date:
November 17, 2021
Export Citation:
Assignee:
Kaneka Corporation
International Classes:
A23D7/00; A23G3/34; A23L9/20
Domestic Patent References:
| JP2017201927A | ||||
| JP10155448A |
Foreign References:
| WO2015025730A1 | ||||
| WO2020203953A1 |
Attorney, Agent or Firm:
Ariko Patent Office