Title:
FOAMING OIL-IN-WATER-TYPE EMULSIFIED OIL-AND-FAT COMPOSITION, WHIPPED CREAM FOR SALE AT ROOM TEMPERATURE, FOOD, AND METHOD FOR PRODUCING SAID FOAMING OIL-IN-WATER-TYPE EMULSIFIED OIL-AND-FAT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2022/107803
Kind Code:
A1
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:
ISOBE TOSHIHIDE
Application Number:
PCT/JP2021/042218
Publication Date:
May 27, 2022
Filing Date:
November 17, 2021
Export Citation:
Assignee:
KANEKA CORP (JP)
International Classes:
A23L9/20; A23D7/00
Domestic Patent References:
| WO2015025730A1 | 2015-02-26 | |||
| WO2020203953A1 | 2020-10-08 |
Foreign References:
| JP2017201927A | 2017-11-16 | |||
| JPH10155448A | 1998-06-16 |
Attorney, Agent or Firm:
ARCO PATENT & TRADEMARK ATTORNEYS (JP)
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