JP2008086212A - Oil-in-water emulsified oil-and-fat composition for kneading in acidic dessert - Google Patents
Oil-in-water emulsified oil-and-fat composition for kneading in acidic dessert Download PDFInfo
- Publication number
- JP2008086212A JP2008086212A JP2006267901A JP2006267901A JP2008086212A JP 2008086212 A JP2008086212 A JP 2008086212A JP 2006267901 A JP2006267901 A JP 2006267901A JP 2006267901 A JP2006267901 A JP 2006267901A JP 2008086212 A JP2008086212 A JP 2008086212A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- acidic
- mass
- kneading
- dessert
- 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
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 149
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 108
- 235000021185 dessert Nutrition 0.000 title claims abstract description 104
- 239000000203 mixture Substances 0.000 title claims abstract description 90
- 238000004898 kneading Methods 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 claims abstract description 70
- 239000000463 material Substances 0.000 claims abstract description 58
- 102000011632 Caseins Human genes 0.000 claims abstract description 38
- 108010076119 Caseins Proteins 0.000 claims abstract description 38
- 150000003904 phospholipids Chemical class 0.000 claims description 75
- 235000013336 milk Nutrition 0.000 claims description 63
- 239000008267 milk Substances 0.000 claims description 63
- 210000004080 milk Anatomy 0.000 claims description 63
- 239000005018 casein Substances 0.000 claims description 26
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 26
- 235000021240 caseins Nutrition 0.000 claims description 26
- 239000007787 solid Substances 0.000 claims description 26
- 238000004519 manufacturing process Methods 0.000 claims description 24
- 108010046377 Whey Proteins Proteins 0.000 claims description 20
- 102000007544 Whey Proteins Human genes 0.000 claims description 19
- 235000011850 desserts Nutrition 0.000 claims description 16
- 239000003995 emulsifying agent Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000005862 Whey Substances 0.000 claims description 14
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 12
- 239000011707 mineral Substances 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 6
- 238000005187 foaming Methods 0.000 claims description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 239000003352 sequestering agent Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 58
- 235000019634 flavors Nutrition 0.000 abstract description 57
- 235000015203 fruit juice Nutrition 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000002535 acidifier Substances 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 87
- 235000019198 oils Nutrition 0.000 description 87
- 239000003925 fat Substances 0.000 description 79
- 235000019197 fats Nutrition 0.000 description 72
- 235000001466 Ribes nigrum Nutrition 0.000 description 26
- 241001312569 Ribes nigrum Species 0.000 description 26
- 235000014121 butter Nutrition 0.000 description 26
- 239000006071 cream Substances 0.000 description 23
- 239000008346 aqueous phase Substances 0.000 description 22
- 239000000306 component Substances 0.000 description 21
- -1 glycerin fatty acid ester Chemical class 0.000 description 20
- 241000195940 Bryophyta Species 0.000 description 19
- 235000011929 mousse Nutrition 0.000 description 19
- 238000000034 method Methods 0.000 description 14
- 235000013351 cheese Nutrition 0.000 description 11
- 235000014113 dietary fatty acids Nutrition 0.000 description 11
- 239000000194 fatty acid Substances 0.000 description 11
- 229930195729 fatty acid Natural products 0.000 description 11
- 235000010755 mineral Nutrition 0.000 description 11
- 239000012071 phase Substances 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000003381 stabilizer Substances 0.000 description 8
- 108010010803 Gelatin Proteins 0.000 description 7
- 239000008273 gelatin Substances 0.000 description 7
- 229920000159 gelatin Polymers 0.000 description 7
- 235000019322 gelatine Nutrition 0.000 description 7
- 235000011852 gelatine desserts Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 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 description 6
- 235000015155 buttermilk Nutrition 0.000 description 6
- 239000012141 concentrate Substances 0.000 description 6
- 235000008504 concentrate Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000021119 whey protein Nutrition 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 238000011282 treatment Methods 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 235000021317 phosphate Nutrition 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 102000015439 Phospholipases Human genes 0.000 description 3
- 108010064785 Phospholipases Proteins 0.000 description 3
- 229920000388 Polyphosphate Polymers 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000011180 diphosphates Nutrition 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 150000004665 fatty acids Chemical group 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 125000005341 metaphosphate group Chemical group 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 239000001205 polyphosphate Substances 0.000 description 3
- 235000011176 polyphosphates Nutrition 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 240000007228 Mangifera indica Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 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 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000020094 liqueur Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 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
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- 229920001187 thermosetting polymer Polymers 0.000 description 2
- 239000008256 whipped cream Substances 0.000 description 2
- 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 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 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
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- FDKAAIFOPLCYAM-UHFFFAOYSA-M C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] Chemical compound C(C(O)C)(=O)[O-].C(CCCCCCCCCCCCCCCCC)(=O)[Ca+] FDKAAIFOPLCYAM-UHFFFAOYSA-M 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 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
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 1
- 244000061508 Eriobotrya japonica Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 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
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 108010061711 Gliadin Proteins 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
- 108010068370 Glutens Proteins 0.000 description 1
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 1
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000108452 Litchi chinensis Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102100037611 Lysophospholipase Human genes 0.000 description 1
- 235000014837 Malpighia glabra Nutrition 0.000 description 1
- 240000003394 Malpighia glabra Species 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
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010064983 Ovomucin Proteins 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 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 description 1
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-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
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking 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
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000020252 horse milk Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002510 isobutyric acid esters Chemical class 0.000 description 1
- 229960001375 lactose Drugs 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 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
- 229960001855 mannitol Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- VLAPMBHFAWRUQP-UHFFFAOYSA-L molybdic acid Chemical compound O[Mo](O)(=O)=O VLAPMBHFAWRUQP-UHFFFAOYSA-L 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 108060006613 prolamin Proteins 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000009919 sequestration Effects 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 229940074410 trehalose Drugs 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、果汁や酸味料などの酸性食品素材を使用した酸性デザートに練込使用した場合でもザラが生じることがなく、良好な乳風味を呈し、また、酸性食品素材の風味発現を阻害することがない、酸性デザート練込用水中油型乳化油脂組成物に関する。 The present invention does not cause zara even when used in an acidic dessert using an acidic food material such as fruit juice or acidulant, exhibits a good milk flavor, and inhibits expression of the flavor of the acidic food material The present invention relates to an oil-in-water emulsified oil and fat composition for kneading acidic desserts.
ホイップクリームやコーヒークリーム、濃縮乳等の水中油型乳化油脂組成物は、製菓・製パン業界で、フィリング用、サンド用、トッピング用、練込用として広く使用されている。 Oil-in-water emulsified oils and fat compositions such as whipped cream, coffee cream and concentrated milk are widely used in the confectionery and bakery industries for filling, sanding, topping and kneading.
これらの水中油型乳化油脂組成物は、製造過程において乳風味が失われたり、乳風味が薄くなる傾向があるため、これらの水中油型乳化油脂組成物に対し優れた乳風味を付与するための発明が各種提案されている。 Since these oil-in-water emulsified oils and fat compositions tend to lose milk flavor in the production process or have a thin milk flavor, these oil-in-water emulsified oils and fats composition impart excellent milk flavor to these oil-in-water emulsified oils and fat compositions. Various inventions have been proposed.
例えば、無脂乳固形分が１５質量％以下で、カリウムを０．３質量％以上及びナトリウムを含有し、且つ該ナトリウムと該カリウムとの質量比が１：１〜１０であることを特徴とする濃縮牛乳状組成物や、乳糖を１質量％以下、カリウムを０．１質量％以上及びナトリウムを含有し、且つ該ナトリウムと該カリウムとの質量比が１：０．５〜１０であることを特徴とする水中油型乳化脂、や、無脂乳固形分の含量が１５質量％以上であり、ナトリウム塩及びカリウム塩を添加したことを特徴とする濃縮牛乳状組成物（例えば特許文献１〜３参照）が提案されている。 For example, the non-fat milk solid content is 15% by mass or less, contains 0.3% by mass or more of potassium and sodium, and the mass ratio of the sodium to the potassium is 1: 1 to 10. Concentrated milk-like composition, lactose is 1 mass% or less, potassium is 0.1 mass% or more and sodium, and the mass ratio of the sodium to the potassium is 1: 0.5-10 An oil-in-water emulsified fat characterized by having a non-fat milk solid content of 15% by mass or more, and adding a sodium salt and a potassium salt (for example, Patent Document 1) To 3) have been proposed.
これらの発明は水中油型乳化油脂組成物の製造過程における殺菌時等に凝集しやすい蛋白質をできるだけ除去して、殺菌時などの風味変化を抑制し、且つ、塩のバランスを図ることで、乳風味の発現性を改良したものであるが、これらの水中油型乳化油脂組成物は、良好な乳風味を有するものの、果汁や酸味料などの酸性食品素材と直接混合される酸性デザート、特にムース、ババロアなどの気泡を含有する酸性デザートでは、酸により中の蛋白質が凝集し、乳化が破壊されてしまい、ザラが出て、ざらついた食感となってしまったり、起泡性が著しく悪化したり、さらには油分分離や水分分離を起こしたりする問題があった。 These inventions eliminate as much as possible proteins that are likely to aggregate during sterilization in the process of producing an oil-in-water emulsified oil and fat composition, suppress flavor changes during sterilization, and balance the salt, Although these oil-in-water emulsified oils and fat compositions have improved flavor expression, they have a good milk flavor, but are acidic desserts that are directly mixed with acidic food materials such as fruit juice and acidulant, especially mousse. In acid desserts containing bubbles such as bavaloa, the protein in the agglomerates and the emulsification is destroyed by the acid, resulting in a rough texture and a drastic deterioration in foaming properties. Furthermore, there was a problem of causing oil separation and water separation.
そのため、トリプシンにより加水分解された乳清蛋白質を主成分として含む加水分解物と特定の乳化剤を含有水中油型乳化脂組成物を使用する方法（例えば特許文献４参照）や、３種類の乳化剤と食物繊維及び／または化工澱粉とをそれぞれ特定量含有する水中油型乳化油脂組成物を使用する方法（例えば特許文献５参照）などが提案された。 Therefore, a method of using an oil-in-water emulsified fat composition containing a hydrolyzate containing whey protein hydrolyzed by trypsin as a main component and a specific emulsifier (see, for example, Patent Document 4), and three types of emulsifiers A method of using an oil-in-water emulsified oil / fat composition containing specific amounts of dietary fiber and / or modified starch (see, for example, Patent Document 5) has been proposed.
しかし、特許文献４に記載の方法は、加水分解物により乳風味が悪化するという問題があり、特許文献５に記載の方法は、多量の乳化剤や安定剤により乳風味が悪化する問題があることに加え、これらの水中油型乳化物を酸性デザートに練込使用した場合は、酸性食品素材の爽快な風味がマスキングされてしまい酸性食品素材の風味が発現しにくくなるという問題があった。
従って、本発明の目的は、果汁や酸味料などの酸性食品素材を使用した酸性デザートに練込使用した場合に、ザラが生じることがなく、良好な乳風味を呈し、また、酸性食品素材の風味発現を阻害することがない、酸性デザート練込用水中油型乳化油脂組成物を提供することにある。また、本発明は、該特徴を有する酸性デザートを提供することである。
Therefore, the object of the present invention is that when used in an acidic dessert using an acidic food material such as fruit juice or acidulant, no zara is produced and a good milk flavor is exhibited. An object of the present invention is to provide an oil-in-water emulsified oil / fat composition for kneading an acidic dessert that does not inhibit flavor expression. Moreover, this invention is providing the acidic dessert which has this characteristic.
本発明者等は、上記目的を達成すべく種々検討した結果、蛋白質含量を低く制限しつつ、特定の乳化成分を用いることで、上記問題を解決可能であることを知見した。 As a result of various studies to achieve the above object, the present inventors have found that the above problem can be solved by using a specific emulsifying component while limiting the protein content to a low level.
本発明は、上記知見に基づいてなされたもので、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％であることを特徴とする酸性デザート練込用水中油型乳化油脂組成物を提供するものである。 The present invention has been made on the basis of the above findings, and has an acid dessert paste characterized by having a casein protein content of 1% by mass or less and a phospholipid content of 0.003-0.5% by mass. An embedded oil-in-water emulsified oil / fat composition is provided.
また、本発明は、該酸性デザート練込用水中油型乳化油脂組成物、及び、酸性食品素材を含有する酸性デザートを提供するものである。
Moreover, this invention provides the acidic dessert containing this oil-in-water type emulsified oil-fat composition for kneading | mixing acidic dessert, and an acidic food material.
本発明の酸性デザート練込用水中油型乳化油脂組成物は、酸性デザートに練込使用した場合でも、ザラが生じることがなく、良好な乳風味を呈し、また、酸性食品素材の風味発現を阻害することがない。
また、本発明の酸性デザートは、ザラがなく、良好な乳風味と、酸性食品素材の爽やかな風味を有する。
The oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention has a good milk flavor even when kneaded and used in an acidic dessert, and inhibits the expression of flavor of acidic food ingredients. There is nothing to do.
Moreover, the acidic dessert of the present invention is free from rough and has a good milk flavor and a refreshing flavor of an acidic food material.
本発明の酸性デザート練込用水中油型乳化油脂組成物はカゼイン蛋白質含量が１質量％以下、好ましくは０．８質量％以下、より好ましくは０．６質量％以下である。なお、下限については一般的には０．０１質量％である。
１質量％を超えると、果汁や酸味料などの酸性食品素材を使用した酸性デザートに練込使用した場合に、得られる酸性デザートにザラが生じてしまい、さらには、それらの酸性食品素材の風味発現を阻害してしまう。
The oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention has a casein protein content of 1% by mass or less, preferably 0.8% by mass or less, more preferably 0.6% by mass or less. The lower limit is generally 0.01% by mass.
If it exceeds 1% by mass, when it is kneaded and used in an acidic dessert using an acidic food material such as fruit juice or acidulant, the resulting acidic dessert will become rough, and furthermore, the flavor of those acidic food materials Inhibits expression.
なお、本発明では、上記カゼイン蛋白質含量とは、乳、乳製品、乳蛋白質を使用した場合、それらに含有されるカゼイン蛋白質の合計量とする。 In the present invention, the casein protein content is defined as the total amount of casein protein contained in milk, dairy products, and milk protein when used.
本発明で使用するカゼイン蛋白質としては、酸カゼイン、レンネットカゼイン、カゼインナトリウム、カゼインカリウム、カゼインカルシウム等の乳蛋白質、及び、それらの塩を使用することもできるが、生乳、牛乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳、バター、クリーム、チーズ、クリームチーズ、冷凍変成したクリームチーズ、濃縮乳、脱脂濃縮乳、無糖れん乳、無糖脱脂れん乳、加糖れん乳、加糖脱脂れん乳、はっ酵乳、乳酸菌飲料、乳飲料、全粉乳、脱脂粉乳、クリームパウダー、蛋白質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、トータルミルクプロテイン、バターミルク、さらには、下記の「乳由来の固形分中のリン脂質の含量が２質量％以上である食品素材を使用してもよく、これらの中の１種又は２種以上を使用することができる。
As casein protein used in the present invention, milk proteins such as acid casein, rennet casein, sodium caseinate, casein potassium, casein calcium, and salts thereof can be used, but raw milk, milk, special milk, Partially skim milk, skim milk, processed milk, butter, cream, cheese, cream cheese, frozen modified cream cheese, concentrated milk, skim concentrated milk, sugar-free skim milk, sugar-free skim milk, sweetened milk, sweetened skim milk Milk, fermented milk, lactic acid bacteria beverage, milk beverage, whole milk powder, skim milk powder, cream powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, total milk protein, buttermilk, A food material having a phospholipid content of 2% by mass or more in the solid content may be used. It may be used or two or more.
本発明の酸性デザート練込用水中油型乳化油脂組成物はリン脂質含量が０．００３質量％以上、好ましくは０．０１質量％以上、より好ましくは０．１質量％以上であり、且つ、０．５質量％以下、好ましくは０．３質量％以下、より好ましくは０．２質量％以下である。 The oil-in-water type emulsified oil / fat composition for kneading acidic dessert of the present invention has a phospholipid content of 0.003% by mass or more, preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and 0 0.5% by mass or less, preferably 0.3% by mass or less, more preferably 0.2% by mass or less.
リン脂質含量が０．００３質量％未満であると、果汁や酸味料などの酸性食品素材を使用した酸性デザートに練込使用した場合に、得られる酸性デザートにザラが生じてしまい、さらには、それらの酸性食品素材の風味発現を阻害してしまう。
また、リン脂質含量が１質量％を超えると、果汁や酸味料などの酸性食品素材を使用した酸性デザートに練込使用した場合に、得られる酸性デザートが粘りのある食感となったり、口溶けが悪くなるという問題が生じる。
When the phospholipid content is less than 0.003% by mass, when used in an acidic dessert using an acidic food material such as fruit juice or a sour agent, the resulting acidic dessert has a zara, The flavor expression of those acidic food materials will be inhibited.
In addition, if the phospholipid content exceeds 1% by mass, the resulting acidic dessert has a sticky texture or melts in the mouth when used in an acidic dessert using an acidic food material such as fruit juice or acidulant. Problem arises.
本発明で使用するリン脂質は、特に限定されるものではなく、食品に使用できるリン脂質であればどのようなリン脂質でも構わない。上記リン脂質としては、例えば、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルセリン、ホスファチジルイノシトール、ホスファチジルグリセロール、ホスファチジン酸等のジアシルグリセロリン脂質を使用することができ、さらに上記リン脂質に対し、ホスホリパーゼ等により酵素処理を行い、乳化力を向上させたリゾリン脂質、上記リン脂質や上記リゾリン脂質を含有する食品素材を使用することができる。本発明ではリン脂質としてこれらの中から選ばれた１種または２種以上を用いることができる。 The phospholipid used in the present invention is not particularly limited, and any phospholipid may be used as long as it can be used in foods. As the phospholipid, for example, diacylglycerophospholipid such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, etc. can be used. It is possible to use a lysophospholipid with improved emulsifying power, a food material containing the phospholipid or the lysophospholipid. In this invention, 1 type, or 2 or more types selected from these can be used as a phospholipid.
本発明の酸性デザート練込用水中油型乳化油脂組成物では、上記のリン脂質そのものよりも、上記のリン脂質を含有する食品素材を用いる方が好ましい。このリン脂質を含有する食品素材としては、卵黄、大豆、牛乳、ヤギ乳、ヒツジ乳、馬乳、人乳等の乳があげられるが、風味と食感の面から乳由来のリン脂質を含有する食品素材を用いるのが好ましく、牛乳由来のリン脂質を含有する食品素材を用いるのがさらに好ましい。 In the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention, it is preferable to use a food material containing the above phospholipid rather than the above phospholipid itself. Examples of food materials containing this phospholipid include egg yolk, soybean, cow's milk, goat milk, sheep milk, horse milk, human milk, etc., but contain milk-derived phospholipids in terms of flavor and texture. It is preferable to use a food material to be used, and it is more preferable to use a food material containing a phospholipid derived from milk.
上記乳由来のリン脂質を含有する食品素材を使用する場合は、固形分中のリン脂質の含量が２質量％以上であることが好ましく、さらに好ましくは３質量％以上、最も好ましくは４〜４０質量％である食品素材を使用することが好ましい。 When using the foodstuff containing the said milk-derived phospholipid, it is preferable that the content of the phospholipid in solid content is 2 mass% or more, More preferably, it is 3 mass% or more, Most preferably, 4-40 It is preferable to use a food material that is mass%.
また、上記のリン脂質を含有する食品素材は、液体状でも、粉末状でも、濃縮物でも構わない。但し、溶剤を用いて乳由来の固形分中のリン脂質の含量が２質量％以上となるように濃縮した食品素材は、風味上の問題から本発明において用いないのが好ましい。 The food material containing the phospholipid may be liquid, powder, or concentrate. However, it is preferable not to use in the present invention a food material concentrated using a solvent so that the content of phospholipid in the solid content derived from milk is 2% by mass or more, because of a problem in flavor.
上記乳由来のリン脂質を含有する食品素材の固形分中のリン脂質の定量方法は、例えば以下のような方法にて測定することができる。但し、抽出方法等については乳由来のリン脂質を含有する食品素材の形態等によって適正な方法が異なるためこの定量方法に限定されるものではない。 The method for quantifying the phospholipid in the solid content of the food material containing the milk-derived phospholipid can be measured, for example, by the following method. However, the extraction method and the like are not limited to this quantification method because an appropriate method varies depending on the form of the food material containing milk-derived phospholipid.
まず、乳由来のリン脂質を含有する食品素材の脂質をＦｏｌｃｈ法を用いて抽出する。次いで、抽出した脂質溶液を湿式分解法（日本薬学会編、衛生試験法・注解2000 2.1食品成分試験法に記載の湿式分解法に準じる）にて分解した後、モリブデンブルー吸光度法（日本薬学会編、衛生試験法・注解2000 2.1食品成分試験法に記載のリンのモリブデン酸による定量に準じる）によりリン量を求める。求められたリン量から以下の計算式を用いて乳由来のリン脂質を含有する食品素材の固形分１００ｇ中のリン脂質の含量（ｇ）を求める。
リン脂質（ｇ／１００ｇ）＝〔リン量（マイクロｇ）／乳原料採取量（ｇ）〕×（２５．４）×（０．１／１０００）
First, the lipid of the food material containing milk-derived phospholipid is extracted using the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. The content (g) of phospholipid in 100 g of a solid content of a food material containing milk-derived phospholipid is obtained from the obtained amount of phosphorus using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (microg) / milk raw material collection amount (g)] × (25.4) × (0.1 / 1000)
上記の乳由来の固形分中のリン脂質の含量が２質量％以上である食品素材としては、例えば、クリームまたはバターからバターオイルを製造する際に生じる水相成分があげられる。このクリームまたはバターからバターオイルを製造する際に生じる水相成分は、通常のクリームからバターを製造する際に生じるいわゆるバターミルクとは組成が大きく異なり、リン脂質を多量に含有しているという特徴がある。バターミルクは、その製法の違いによって大きく異なるが、乳由来の固形分中のリン脂質の含量が、通常、０．５〜１．５質量％程度であるのに対して、クリームまたはバターからバターオイルを製造する際に生じる水相成分は、乳由来の固形分中のリン脂質の含量が、大凡、２〜１５質量％であり、多量のリン脂質を含有している。 Examples of the food material in which the phospholipid content in the milk-derived solid content is 2% by mass or more include an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from this cream or butter is significantly different in composition from so-called butter milk produced when producing butter from ordinary cream, and is characterized by containing a large amount of phospholipid. There is. Buttermilk differs greatly depending on the production method, but the content of phospholipids in the solid content derived from milk is usually about 0.5 to 1.5% by mass, while cream or butter to butter The aqueous phase component produced when producing the oil has a phospholipid content of about 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.
本発明では、リン脂質として、上記のような通常のクリームからバターを製造する際に生じるいわゆるバターミルクそのものを用いることはできないが、バターミルクを乳由来の固形分中のリン脂質の含量が２質量％以上となるように濃縮したものを用いることは可能である。 In the present invention, the so-called butter milk itself produced when producing butter from the above-mentioned ordinary cream cannot be used as the phospholipid, but the content of phospholipid in the solid content derived from butter milk is 2 What was concentrated so that it might become more than the mass% can be used.
次に上記のクリームまたはバターからバターオイルを製造する際に生じる水相成分の製造方法について説明する。 Next, the manufacturing method of the water phase component produced when manufacturing butter oil from said cream or butter is demonstrated.
クリームからバターオイルを製造する際に生じる水相成分の製造方法は、例えば以下の通りである。まず、牛乳を遠心分離して得られる脂肪濃度３０〜４０質量％のクリームをプレートで加温し、遠心分離機によってクリームの脂肪濃度を７０〜９５質量％まで高める。次いで乳化破壊機で乳化を破壊し、再び遠心分離機で処理することによってバターオイルが得られる。本発明で用いられる上記水相成分は、最後の遠心分離の工程でバターオイルの副産物として発生するものである。 A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows. First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and processing again with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step.
一方、バターからバターオイルを製造する際に生じる水相成分の製造方法は、例えば以下の通りである。まずバターを溶解機で溶解し熱交換機で加温する。これを遠心分離機で分離することによってバターオイルが得られる。本発明で用いられる上記水相成分は、最後の遠心分離の工程でバターオイルの副産物として発生するものである。該バターオイルの製造に用いられるバターとしては、通常のものが用いられる。 On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example. First, the butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component used in the present invention is generated as a by-product of butter oil in the final centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.
また、本発明で用いられる上記水相成分としては、乳由来の固形分中のリン脂質の含量が２質量％以上であれば、クリームまたはバターからバターオイルを製造する際に生じる水相成分をそのまま用いてもよく、また噴霧乾燥、濃縮、冷凍等の処理を施したものを用いてもよい。 The aqueous phase component used in the present invention is an aqueous phase component produced when producing butter oil from cream or butter as long as the content of phospholipid in the solid content derived from milk is 2% by mass or more. You may use as it is, and you may use what performed processing, such as spray drying, concentration, and freezing.
ただし、乳由来のリン脂質は高温加熱すると、その機能が低下するため、上記加温処理や、濃縮処理中、あるいは殺菌等により加熱する際は１００℃未満であることが好ましく、６０℃未満であることがさらに好ましい。 However, since the function of milk-derived phospholipid is reduced when heated at high temperature, it is preferably less than 100 ° C. and less than 60 ° C. when heated by the above heating treatment, concentration treatment, or sterilization. More preferably it is.
また、本発明では、上記の乳由来の固形分中のリン脂質の含量が２質量％以上である食品素材のリン脂質の一部または全部をそのままリゾ化してもよく、また濃縮した後にリゾ化してもよい。またさらに得られたリゾ化物をさらに濃縮、あるいは、噴霧乾燥処理等を施してもよい。 In the present invention, a part or all of the phospholipid of the food material having a phospholipid content of 2% by mass or more in the milk-derived solid content may be lysed as it is, or lysed after concentration. May be. Further, the obtained lysed product may be further concentrated or spray-dried.
上記乳由来の固形分中のリン脂質の含量が２質量％以上である食品素材中の、リン脂質をリゾ化するにはホスホリパーゼＡで処理すればよい。ホスホリパーゼＡは、リン脂質分子のグリセロール部分と脂肪酸残基とを結びつけている結合を切断し、この脂肪酸残基を水酸基で置き換える作用を有する酵素である。ホスホリパーゼＡ２の場合、リン脂質分子のグリセロール部分の２位の脂肪酸残基が選択的に切り離される。ホスホリパーゼＡは作用する部位の違いによってＡ１、Ａ２に分かれるが、Ａ２が好ましい。 In order to lyze the phospholipid in the food material having a phospholipid content of 2% by mass or more in the milk-derived solid content, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred.
また、本発明の酸性デザート練込用水中油型乳化油脂組成物は、リン脂質として上記の乳由来の固形分中のリン脂質の含量が２質量％以上である食品素材を用いる場合、該食品素材を固形分として、好ましくは０．１〜８質量％、さらに好ましくは０．５〜７質量％、最も好ましくは１〜４質量％含有するのがよい。 In addition, the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention uses the food material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more as the phospholipid. The solid content is preferably 0.1 to 8% by mass, more preferably 0.5 to 7% by mass, and most preferably 1 to 4% by mass.
本発明の酸性デザート練込用水中油型乳化油脂組成物の油脂の含量は、特に制限はないが、好ましくは３〜８０質量％、さらに好ましくは５〜７０質量％、最も好ましくは２０〜５０質量％である。
なお、この油脂含量とは、上記カゼイン蛋白質やリン脂質を含有する食品素材を使用した場合や、下記その他の成分に含まれる油分も合計した含量とする。
The content of oil / fat in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention is not particularly limited, but is preferably 3 to 80% by mass, more preferably 5 to 70% by mass, and most preferably 20 to 50% by mass. %.
The fat content is defined as the total content of oils contained in the following other components when the food material containing the casein protein or phospholipid is used.
本発明で使用する油脂の種類としては、特に限定されないが、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、馬油、鯨油などの各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明ではこれらのうち、大豆油、ナタネ油、パーム油、パーム核油、ヤシ油並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂を用いるのが好ましい。これらの油脂は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。 The type of oil and fat used in the present invention is not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil , Beef fat, milk fat, pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, horse oil, whale oil and other vegetable oils, animal fats, and hydrogenated, fractionated and transesterified Processed fats and oils subjected to one or more treatments. Of these, soybean oil, rapeseed oil, palm oil, palm kernel oil, coconut oil, and processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification are used in the present invention. Is preferred. These fats and oils can be used alone or in combination of two or more.
本発明の酸性デザート練込用水中油型乳化油脂組成物の水分含量は、特に制限はないが、好ましくは１０〜８０質量％、さらに好ましくは２０〜７０質量％である。なお、この水分含量とは、上記カゼイン蛋白質やリン脂質を含有する食品素材を使用した場合や、下記その他の成分に含まれる水分も合計した含量とする。 Although there is no restriction | limiting in particular in the water content of the oil-in-water type emulsified oil-fat composition for acidic dessert kneading | mixing of this invention, Preferably it is 10-80 mass%, More preferably, it is 20-70 mass%. The water content is a total content of water contained in the following other components when a food material containing the casein protein or phospholipid is used.
また、本発明の酸性デザート練込用水中油型乳化油脂組成物には、必要により、油性成分及び／又は水性成分に乳化剤、安定剤、「カゼイン蛋白質以外の蛋白質」、糖類、調味料、着香料、着色料、保存料、酸化防止剤、ｐＨ調整剤などを配合してもよい。 In addition, the oil-in-water emulsified oil and fat composition for kneading acidic dessert according to the present invention, if necessary, an oily component and / or an aqueous component, an emulsifier, a stabilizer, a “protein other than casein protein”, a saccharide, a seasoning, and a flavoring agent. Coloring agents, preservatives, antioxidants, pH adjusters, and the like may be blended.
上記乳化剤としては、特に限定されないが、例えば、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタンモノグリセリドなどの合成乳化剤が挙げられる。また、サポニン、植物ステロール等の天然の乳化剤も用いることができる。これらの乳化剤は単独で用いることもでき、又は二種以上を組み合わせて用いることもできるが、本発明の酸性デザート練込用水中油型乳化油脂組成物はリン脂質を含有するため、上記乳化剤を使用しなくても、安定性が良好な水中油型乳化物を製造可能であることから使用しないことが好ましく、特に、上記合成乳化剤はリン脂質と異なり、酸性デザートに使用すると乳風味や、酸性食品素材の風味を阻害することがあるため、上記乳化剤の含量は、本発明の酸性デザート練込用水中油型乳化油脂組成物中、好ましくは１質量％以下、より好ましくは０〜０．５質量％、さらに好ましくは０〜０．３質量％である。 The emulsifier is not particularly limited. For example, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid ester. Examples include synthetic emulsifiers such as isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. Natural emulsifiers such as saponins and plant sterols can also be used. These emulsifiers can be used singly or in combination of two or more. However, the oil-in-water emulsified oil and fat composition for kneading acidic dessert according to the present invention contains phospholipids, so the above emulsifier is used. Even if it is not, it is preferable not to use it because it can produce an oil-in-water emulsion having good stability. In particular, the synthetic emulsifier is different from phospholipid, and when used in an acidic dessert, milk flavor or acidic food Since the flavor of the material may be inhibited, the content of the emulsifier is preferably 1% by mass or less, more preferably 0 to 0.5% by mass in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention. More preferably, it is 0 to 0.3% by mass.
上記安定剤としては、リン酸塩、メタリン酸塩、ポリリン酸塩、ピロリン酸塩、有機酸塩類（クエン酸塩、酒石酸塩など）、無機塩類（炭酸塩など）、グアーガム、キサンタンガム、タマリンドガム、カラギーナン、アルギン酸塩、ファーセルラン、ローカストビーンガム、ペクチン、カードラン、澱粉、化工澱粉、結晶セルロース、ゼラチン、デキストリン、寒天、デキストランなどの安定剤が挙げられる。これらの安定剤は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。
上記安定剤のうち、本発明では、乳風味が阻害されやすいことから、リン酸塩、メタリン酸塩、ポリリン酸塩、ピロリン酸塩などのリン酸塩を用いないのが好ましい。
さらに好ましくはリン酸塩、メタリン酸塩、ポリリン酸塩、ピロリン酸塩、有機酸塩類（クエン酸塩、酒石酸塩など）、無機塩類（炭酸塩など）のカルシウム封鎖能を有する安定剤を用いないのがよい。これは、本発明の酸性デザート練込用水中油型乳化油脂組成物は、カゼイン蛋白質含量が少ないため、カゼイン蛋白質の可溶化のために使用する、これらカルシウム封鎖剤がなくとも、リン脂質のみで十分に乳化が可能であるためである。
なお、上記安定剤の含量は、本発明の酸性デザート練込用水中油型乳化油脂組成物中、好ましくは０．１質量％以下、さらに好ましくは０．０５質量％以下である。
Examples of the stabilizer include phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (such as citrate and tartrate), inorganic salts (such as carbonate), guar gum, xanthan gum, tamarind gum, Stabilizers such as carrageenan, alginate, fercellan, locust bean gum, pectin, curdlan, starch, modified starch, crystalline cellulose, gelatin, dextrin, agar, dextran and the like can be mentioned. These stabilizers can be used alone or in combination of two or more.
Among the stabilizers, in the present invention, it is preferable not to use phosphates such as phosphates, metaphosphates, polyphosphates, and pyrophosphates because milk flavor is easily inhibited.
More preferably, a stabilizer having calcium sequestration ability of phosphate, metaphosphate, polyphosphate, pyrophosphate, organic acid salts (citrate, tartrate, etc.) and inorganic salts (carbonate, etc.) is not used. It is good. This is because the oil-in-water emulsified oil and fat composition for kneading acidic dessert of the present invention has a low casein protein content, so even if these calcium sequestering agents are not used, phospholipid alone is sufficient. This is because emulsification is possible.
The content of the stabilizer is preferably 0.1% by mass or less, more preferably 0.05% by mass or less in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention.
また、本発明の酸性デザート練込用水中油型乳化油脂組成物は、上記の乳由来の固形分中のリン脂質の含量が２質量％以上である乳原料に加えて、さらに、乳清ミネラルを含有することにより、より豊かなコクのある乳風味を得ることが可能となる。
該乳清ミネラルとは、ホエイから乳糖とホエイ蛋白質を除去したもので、乳由来の固形分中の灰分の含量が、大凡、１０〜９０質量％であり、多量のミネラルを含有している。該乳清ミネラルには乳風味のコク味を呈する成分が濃縮されているため、この乳清ミネラルを含有することにより、豊かなコク味のある乳風味を酸性デザート練込用水中油型乳化油脂組成物、及び、酸性デザートに付与することができる。
本発明では、乳清ミネラルの中でも、乳由来の固形分中の灰分の含量が１０質量％以上、好ましくは１５質量％以上、さらに好ましくは２０〜９０質量％である乳清ミネラルを使用することが好ましい。
なお、上記乳清ミネラルは、液体状でも、粉末状でも、濃縮物でも構わない。
本発明の酸性デザート練込用水中油型乳化油脂組成物における、上記の乳清ミネラルの含量は、乳由来の固形分として、好ましくは０．０５〜７質量％、さらに好ましくは０．１〜５質量％、最も好ましくは０．１５〜２．５質量％である。
In addition, the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention contains whey minerals in addition to the milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk. By containing, it becomes possible to obtain a richer and richer milk flavor.
The whey mineral is obtained by removing lactose and whey protein from whey, and the ash content in the solid content derived from milk is about 10 to 90% by mass, and contains a large amount of mineral. The whey mineral contains concentrated milk-flavored ingredients, and by containing this whey mineral, an oil-in-water emulsified oil and fat composition for kneading an acidic dessert Can be added to foods and acidic desserts.
In the present invention, among the whey minerals, whey minerals having an ash content in the solid content derived from milk of 10% by mass or more, preferably 15% by mass or more, and more preferably 20 to 90% by mass are used. Is preferred.
The whey mineral may be liquid, powder, or concentrate.
The content of the whey mineral in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention is preferably 0.05 to 7% by mass, more preferably 0.1 to 5% as a solid content derived from milk. % By mass, most preferably 0.15 to 2.5% by mass.
上記の「カゼイン蛋白質以外の蛋白質」としては、特に限定されないが、例えば、ホエイパウダー、ホエイ蛋白質濃縮物（ＷＰＣ）、ホエイ蛋白質単離物（ＷＰＩ）などのホエイ蛋白質、オボアルブミン、コンアルブミン、オボムコイドなどの卵蛋白質、グリアジン、グルテニン、プロラミン、グルテリンなどの小麦蛋白質、その他の動物性及び植物性蛋白質などの蛋白質及びこれらの加水分解物が挙げられる。
上記の「カゼイン蛋白質以外の蛋白質」の含量は、本発明の酸性デザート練込用水中油型乳化油脂組成物中、好ましくは０．５〜１０質量％、さらに好ましくは１〜５質量％である。
The “protein other than casein protein” is not particularly limited, and examples thereof include whey proteins such as whey powder, whey protein concentrate (WPC), and whey protein isolate (WPI), ovalbumin, conalbumin, and ovomucoid. Egg protein such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and vegetable proteins and hydrolysates thereof.
The content of the “protein other than casein protein” is preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention.
上記糖類としては、特に限定されないが、例えば、ブドウ糖、果糖、ショ糖、麦芽糖、酵素糖化水飴、乳糖、還元澱粉糖化物、異性化液糖、ショ糖結合水飴、オリゴ糖、還元糖ポリデキストロース、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトール、マルチトール、エリスリトール、マンニトール、フラクトオリゴ糖、大豆オリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖、ラフィノース、ラクチュロース、パラチノースオリゴ糖、ステビア、アスパルテームなどの糖類が挙げられる。これらの糖類は、単独で用いることもでき、又は二種以上を組み合わせて用いることもできる。
上記糖類の含量は、本発明の酸性デザート練込用水中油型乳化油脂組成物中、好ましくは０〜５０質量％、さらに好ましくは０〜４０質量％である。
The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame . These saccharides can be used alone or in combination of two or more.
The content of the saccharide is preferably 0 to 50% by mass, more preferably 0 to 40% by mass in the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention.
次に、本発明の酸性デザート練込用水中油型乳化油脂組成物の製造方法について説明する。 Next, the manufacturing method of the oil-in-water type emulsified oil-fat composition for kneading | mixing acidic dessert of this invention is demonstrated.
本発明の酸性デザート練込用水中油型乳化油脂組成物は、カゼイン蛋白質、及び、リン脂質を水性相及び／又は油性相に添加し、該水性相と該油性相とを乳化することにより得ることができる。
具体的には、まず水性相及び油性相を用意する。次に上記の水性相及び／又は油性相にカゼイン蛋白質、及び、リン脂質を添加する。
次いで、上記水性相と上記油性相とを水中油型に乳化する。
さらにこれを、好ましくはバルブ式ホモジナイザー、ホモミキサー、コロイドミルなどの均質化装置により圧力０〜１００ＭＰａの範囲で均質化してもよい。
そして、必要によりインジェクション式、インフージョン式等の直接加熱方式、あるいはプレート式、チューブラー式、掻き取り式などの間接加熱方式を用いたＵＨＴ・ＨＴＳＴ・低温殺菌、バッチ式、レトルト、マイクロ波加熱等の加熱滅菌もしくは加熱殺菌処理を施してもよく、あるいは直火などの加熱調理により加熱してもよい。
さらにこれを、好ましくはバルブ式ホモジナイザー、ホモミキサー、コロイドミルなどの均質化装置により圧力０〜１００ＭＰａの範囲でさらに均質化してもよい。そして、必要により急速冷却、徐冷却などの冷却操作を施してもよい。
また、本発明の酸性デザート練込用水中油型乳化油脂組成物は、必要により、冷蔵若しくは冷凍状態で保存してもよい。
The oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention is obtained by adding casein protein and phospholipid to an aqueous phase and / or an oily phase, and emulsifying the aqueous phase and the oily phase. Can do.
Specifically, first, an aqueous phase and an oily phase are prepared. Next, casein protein and phospholipid are added to the aqueous phase and / or oily phase.
Next, the aqueous phase and the oily phase are emulsified in an oil-in-water type.
Further, it may be homogenized in a pressure range of 0 to 100 MPa, preferably by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill.
If necessary, UHT / HTST / pasteurization, batch type, retort, microwave heating using direct heating method such as injection type, infusion type, or indirect heating type such as plate type, tubular type, scraping type, etc. Heat sterilization such as heat sterilization or heat sterilization treatment may be performed, or heating may be performed by cooking such as an open flame.
Further, this may be further homogenized in a pressure range of 0 to 100 MPa, preferably by a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill. Then, if necessary, cooling operations such as rapid cooling and slow cooling may be performed.
In addition, the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention may be stored in a refrigerated or frozen state as necessary.
このようにして得られた上記酸性デザート練込用水中油型乳化油脂組成物は、酸性デザートに、練込用として使用する。 The oil-in-water emulsified oil / fat composition for kneading acidic dessert thus obtained is used for kneading in an acidic dessert.
次に本発明の酸性デザートについて述べる。
本発明の酸性デザートは、上記酸性デザート練込用水中油型乳化油脂組成物と酸性食品素材を含有するものである。
Next, the acidic dessert of the present invention will be described.
The acidic dessert of the present invention contains the above-described oil-in-water emulsified oil / fat composition for kneading acidic dessert and an acidic food material.
本発明における酸性デザートとは、果汁や酸味料などの酸性食品素材を使用した、水相のｐＨが５．５以下、好ましくは３．５〜５．０のデザートであり、例えば、クリームソーダ等の酸性飲料、ソフトクリーム、ホイップクリーム、アイスクリームなどのペースト状〜可塑性食品、ムース、ババロア、ゼリー、レアチーズケーキ、プリン等のゲル状食品が挙げられる。 The acidic dessert in the present invention is a dessert using an acidic food material such as fruit juice or acidulant and having an aqueous phase pH of 5.5 or less, preferably 3.5 to 5.0, such as cream soda. Pasty to plastic foods such as soft drinks, soft creams, whipped creams and ice creams, and gel foods such as mousses, bavarois, jellies, rare cheesecakes and puddings.
本発明では、上記酸性デザートの中でも、従来、酸性食品素材の風味発現が特に阻害されやすいとされていたゲル状食品であっても良好な酸性食品素材の風味発現性を呈することから、ムース、ババロア、ゼリー、レアチーズケーキ、プリン、等のゲル状食品であることが好ましく、さらには、上記酸性デザート練込用水中油型乳化油脂組成物は、良好な起泡力、及び気泡安定性を有するため、ムース、ババロアのような気泡を含有するゲル状食品であることが好ましい。 In the present invention, among the above-mentioned acidic desserts, mousse, which exhibits a good acidic food material flavor expression even in the case of a gel food that has been conventionally considered to be particularly easily inhibited by the flavor expression of the acidic food material. It is preferably a gel food such as bavarois, jelly, rare cheesecake, pudding, and the oil-in-water emulsified oil / fat composition for kneading acidic dessert has good foaming power and foam stability. It is preferably a gel-like food containing bubbles such as mousse and bavaroa.
本発明で使用する果汁としては、ストロベリー、カシス、ブルーベリー、ゆず、アセロラ、あんず、梅、みかん、オレンジ、キウイフルーツ、グァバ、グレープフルーツ、さくらんぼ、シークワーサー、すいか、洋梨、なつみかん、パインアップル、ハスカップ、パッションフルーツ、パパイア、びわ、ぶどう、マンゴー、メロン、マンゴスチン、黄桃、白桃、ライチ、ラズベリー、りんご、レモンなどの果汁、その水分含量を減じたピューレ、ペースト、ジャムなどの加工品が挙げられる。 Fruit juice used in the present invention includes strawberry, cassis, blueberry, citron, acerola, apricot, plum, tangerine, orange, kiwifruit, guava, grapefruit, cherries, shikwasa, watermelon, pear, natsumikan, pineapple, lotus cup, passion Fruits, papaya, loquat, grapes, mango, melon, mangosteen, yellow peach, white peach, lychee, raspberry, apple, lemon, and other fruit juices, and processed products such as puree, paste, and jam with reduced water content.
また、本発明で使用する酸味料としては、具体的には、アジピン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、炭素、酢酸、フマル酸、リンゴ酸、リン酸、及びこれらの塩のうちの、１種または２種以上を用いることができる。
なお、果汁、酸味料以外の酸性食品素材として、チーズ、発酵乳、発酵果汁、ワインなどの発酵食品や、コーヒーなどが挙げられる。
Further, as the acidulant used in the present invention, specifically, adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, carbon, acetic acid, fumaric acid, malic acid, phosphoric acid, and these 1 type or 2 types or more can be used among these salts.
In addition, fermented foods, such as cheese, fermented milk, fermented fruit juice, wine, coffee, etc. are mentioned as acidic food materials other than fruit juice and a sour agent.
上記酸性デザートにおける、本発明の酸性デザート練込用水中油型乳化油脂組成物の含量は、好ましくは１〜８０質量％、より好ましくは５〜６０質量％である。
一方、上記酸性デザートにおける、酸性食品素材の含量は、得られる酸性デザートの水相のｐＨが５．５以下、好ましくは３．５〜５．０となるような量であればよいが、好ましくは、１〜８０質量％、より好ましくは５〜６０質量％である。
また、本発明の酸性デザートは、上記酸性デザート練込用水中油型乳化油脂組成物と酸性食品素材に加え、必要に応じ、水、油脂、乳化剤、酸化防止剤、糖類及び糖アルコール、澱粉、小麦粉、無機塩及び有機酸塩、ゲル化剤、乳製品、卵製品、カカオ及びカカオ製品、その他酸性食品素材以外の各種食品素材全般、着香料、調味料等の呈味成分、着色料、保存料、ｐＨ調整剤等のその他の成分を用いることができる。これら成分の含有量は一般的な酸性デザートに準じたものであれば良い。
The content of the oil-in-water emulsified oil / fat composition for kneading acidic dessert of the present invention in the acidic dessert is preferably 1 to 80% by mass, more preferably 5 to 60% by mass.
On the other hand, the content of the acidic food material in the acidic dessert may be an amount such that the pH of the aqueous phase of the obtained acidic dessert is 5.5 or less, preferably 3.5 to 5.0, preferably Is 1 to 80% by mass, more preferably 5 to 60% by mass.
Moreover, the acidic dessert of the present invention includes, in addition to the above-described oil-in-water emulsified oil-and-fat composition for kneading acidic desserts and acidic food materials, water, fats and oils, emulsifiers, antioxidants, sugars and sugar alcohols, starch, and wheat flour as necessary. , Inorganic salts and organic acid salts, gelling agents, dairy products, egg products, cacao and cacao products, other food materials other than acidic food materials, flavoring ingredients, flavoring ingredients such as seasonings, coloring agents, preservatives Other components such as a pH adjuster can be used. The content of these components may be in accordance with a general acidic dessert.
次に本発明の酸性デザートの製造方法について述べる。 Next, the manufacturing method of the acidic dessert of this invention is described.
本発明の酸性デザートは、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物と、酸性食品素材に加え、必要に応じその他の成分を混合し、更に必要に応じ、加熱、冷却することにより得ることができる。
ここで、酸性デザートが気泡を含有するものである場合は、酸性デザート練込用水中油型乳化油脂組成物と酸性食品素材を混合した後に含起泡操作を行なうよりも、酸性デザート練込用水中油型乳化油脂組成物を含起泡操作を行って後、酸性食品素材と混合するほうが、より比重が低く、均質で安定した酸性デザートを得ることができる点で好ましい。
以下、酸性デザートの具体的な好ましい製造方法を記す。
例えば酸性デザートがホイップクリームである場合は、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物を含気泡操作した後に、酸性食品素材を混合するか、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物に酸性食品素材を混合した後含気泡操作することによって得ることができる。
例えば酸性デザートがアイスクリームである場合は、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物に酸性食品素材を混合した後、アイスクリーム製造機等で急冷可塑化と含起泡を行うことによって得ることができる。
例えば酸性デザートがゼリーなどのゲル化食品である場合は、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物と、酸性食品素材とゲル化剤を溶解混合した後に冷却することによって得ることができる。
例えば酸性デザートがプリンなどの熱硬化性ゲル化食品である場合は、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物と、酸性食品素材と、全卵、卵白等の熱硬化性ゲル化素材とを溶解混合した後に加熱し、冷却することによって得ることができる。
例えば酸性デザートがムースやババロアなどの気泡を含有するゲル化食品である場合は、 酸性食品素材とゲル化剤を溶解混合したものと、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物を含気泡したものを混合し、冷却することによって得ることができる。
The acidic dessert of the present invention comprises an oil-in-water emulsified oil / fat composition for kneading acidic desserts having a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass, and an acidic food. In addition to the raw material, other components may be mixed as necessary, and further heated and cooled as necessary.
Here, when the acidic dessert contains bubbles, the underwater oil for kneading acidic dessert rather than performing the foaming operation after mixing the oil-in-water emulsified oil and fat composition for kneading acidic dessert and the acidic food material It is preferable that after performing the foaming operation on the emulsified oil-and-fat composition, it is mixed with the acidic food material in that the specific gravity is lower and a homogeneous and stable acidic dessert can be obtained.
Hereinafter, the specific preferable manufacturing method of an acidic dessert is described.
For example, when the acidic dessert is whipped cream, the oil-in-water emulsified oil and fat composition for kneading acidic dessert having a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass. After the aeration operation, the acidic food material is mixed, or the casein protein content is 1% by mass or less and the phospholipid content is 0.003-0.5% by mass. It can be obtained by mixing the emulsified oil / fat composition with an acidic food material and then carrying out a bubble-containing operation.
For example, when the acidic dessert is ice cream, the oil-in-water emulsified oil and fat composition for kneading acidic dessert having a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass. After mixing an acidic food material, it can be obtained by quenching plasticization and foaming with an ice cream manufacturing machine or the like.
For example, when the acidic dessert is a gelled food such as jelly, the oil-in-water type for kneading acidic dessert having a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass. It can be obtained by dissolving the emulsified oil / fat composition, the acidic food material and the gelling agent and then cooling.
For example, when the acidic dessert is a thermosetting gelled food such as pudding, the acidic dessert is kneaded with a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass. It can be obtained by dissolving and mixing the oil-in-water emulsified oil / fat composition, an acidic food material, and a thermosetting gelling material such as whole egg and egg white, followed by heating and cooling.
For example, when the acidic dessert is a gelled food containing bubbles such as mousse or bavaroa, the acid food material and gelling agent are dissolved and mixed, the casein protein content is 1% by mass or less, and the phospholipid It can be obtained by mixing and cooling a bubble-containing oil-in-water emulsified oil composition for kneading acidic dessert having a content of 0.003 to 0.5 mass%.
＜酸性デザート練込用水中油型乳化油脂組成物の製造＞
〔実施例１〕
水を６０℃に昇温し、撹拌しながら、クリームからバターオイルを製造する際に生じる水相成分の濃縮物（乳固形分３８％、乳固形分中のリン脂質の含量９．８％、リン脂質含量３．７％、蛋白質含量１２％、カゼイン蛋白質含量７．５％）５質量部を水５５質量部に溶解させた水性相を用意した。
一方、パーム油１２質量部、大豆硬化油（融点３１℃）８質量部、パームオレイン硬化油の混合油（融点２９℃）２０質量部からなる油性相を用意し、上記水性相に該油性相を加え混合撹拌して予備乳化物を調製した。予備乳化後５ＭＰａの圧力で均質化した後、ＶＴＩＳ殺菌機（アルファラバル社製ＵＨＴ殺菌機）で１４２℃、４秒間殺菌し、再度３０ＭＰａの圧力で均質化後５℃まで冷却した。その後、冷蔵庫で２４時間エージングを行い、酸性デザート練込用水中油型乳化油脂組成物Ａを得た。
得られた酸性デザート練込用水中油型乳化油脂組成物Ａの蛋白質含量は０．６％、カゼイン蛋白質含量は０．３８％であり、リン脂質含量は０．１９％であった。
この酸性デザート練込用水中油型乳化油脂組成物Ａを使用して、下記の配合と製法で、水相のｐＨが４である容器入りムースを製造し、ザラの発生状況、乳風味、及び、カシス風味について評価を行い、結果を表１に記載した。
<Production of oil-in-water emulsified oil / fat composition for kneading acidic dessert>
[Example 1]
Concentrate of water phase component produced when producing butter oil from cream while raising the temperature to 60 ° C. and stirring (milk solid content: 38%, phospholipid content in milk solid content: 9.8%, (A phospholipid content of 3.7%, protein content of 12%, casein protein content of 7.5%) An aqueous phase was prepared by dissolving 5 parts by mass in 55 parts by mass of water.
On the other hand, an oily phase comprising 12 parts by mass of palm oil, 8 parts by mass of soybean hardened oil (melting point 31 ° C.), and 20 parts by mass of mixed oil of oleic palm oil (melting point 29 ° C.) is prepared. Was added and mixed and stirred to prepare a pre-emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 5 MPa, then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 142 ° C. for 4 seconds, homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed for 24 hours in a refrigerator to obtain an oil-in-water emulsified oil / fat composition A for kneading acidic dessert.
The resulting oil-in-water emulsified oil composition A for kneading acidic desserts had a protein content of 0.6%, a casein protein content of 0.38%, and a phospholipid content of 0.19%.
Using this oil-in-water emulsified oil-and-fat composition A for kneading acidic desserts, a mousse containing a container having a pH of 4 in the aqueous phase is produced by the following composition and production method. The cassis flavor was evaluated and the results are shown in Table 1.
〔実施例２〕
乳清ミネラル（乳固形分９７％、乳固形分中の灰分の含量２３．７％、リン脂質含量０％、蛋白質含量０％）１質量部を添加し、水を５４質量部に変更した以外は、実施例１と同様の配合・製法で、酸性デザート練込用水中油型乳化油脂組成物Ｂを得た。
得られた酸性デザート練込用水中油型乳化油脂組成物Ｂの蛋白質含量は０．３６％、カゼイン蛋白質含量は０．３８％であり、リン脂質含量は０．１９％であった。
この酸性デザート練込用水中油型乳化油脂組成物Ｂを使用して、下記の配合と製法で、水相のｐＨが４である容器入りムースを製造し、ザラの発生状況、乳風味、及び、カシス風味について評価を行い、結果を表１に記載した。
[Example 2]
Whey mineral (97% milk solids, 23.7% ash content in milk solids, 0% phospholipid content, 0% protein content) 1 part by weight, except that water was changed to 54 parts by weight Obtained the oil-in-water type emulsified oil-fat composition B for kneading | mixing acidic dessert by the same mixing | blending and manufacturing method as Example 1.
The obtained oil-in-water emulsified oil / fat composition B for kneading acidic dessert had a protein content of 0.36%, a casein protein content of 0.38%, and a phospholipid content of 0.19%.
Using this oil-in-water emulsified oil / fat composition B for kneading acidic desserts, a mousse containing a container having a pH of 4 in the aqueous phase is produced by the following composition and production method. The cassis flavor was evaluated and the results are shown in Table 1.
〔実施例３〕
クリームからバターオイルを製造する際に生じる水相成分の濃縮物に代えて、大豆レシチン（リン脂質含量６５％）０．２質量部、及び、ホエイ蛋白質濃縮物（ＷＰＣ）（蛋白質含量８０％、カゼイン蛋白質含量０％）０．５質量部に変更し、更に、水を５９．３質量部に変更した以外は、実施例１と同様の配合・製法で酸性デザート練込用水中油型乳化油脂組成物Ｃを得た。得られた酸性デザート練込用水中油型乳化油脂組成物Ｃの蛋白質含量は０．４％、カゼイン蛋白質含量は０％であり、リン脂質含量は０．１３％であった。
この酸性デザート練込用水中油型乳化油脂組成物Ｃを使用して、下記の配合と製法で、水相のｐＨが４である容器入りムースを製造し、ザラの発生状況、乳風味、及び、カシス風味について評価を行い、結果を表１に記載した。
Example 3
Instead of the concentrate of the aqueous phase component produced when producing butter oil from cream, 0.2 part by weight of soy lecithin (phospholipid content 65%) and whey protein concentrate (WPC) (protein content 80%, (Casein protein content 0%) The oil-in-water emulsified fat composition for kneading acidic desserts in the same manner as in Example 1 except that the content was changed to 0.5 parts by mass and the water was changed to 59.3 parts by mass. Product C was obtained. The obtained oil-in-water emulsified oil / fat composition C for kneading acidic dessert had a protein content of 0.4%, a casein protein content of 0%, and a phospholipid content of 0.13%.
Using this oil-in-water emulsified oil / fat composition C for dessert kneading, a mousse containing a container having a pH of 4 in the aqueous phase is produced by the following blending and manufacturing method. The cassis flavor was evaluated and the results are shown in Table 1.
〔比較例１〕
脱脂粉乳（蛋白質含量３４％、カゼイン蛋白質含量２６％）５質量部を添加し、水を５０質量部に変更した以外は、実施例１と同様の配合・製法で、比較例の酸性デザート練込用水中油型乳化油脂組成物Ｄを得た。得られた酸性デザート練込用水中油型乳化油脂組成物Ｄの蛋白質含量は２．３％、カゼイン蛋白質含量は１．３％であり、リン脂質含量は０．６％であった。
この酸性デザート練込用水中油型乳化油脂組成物Ｄを使用して、下記の配合と製法で、水相のｐＨが４である容器入りムースを製造し、ザラの発生状況、乳風味、及び、カシス風味について評価を行い、結果を表１に記載した。
[Comparative Example 1]
Non-fat dry milk (protein content 34%, casein protein content 26%) 5 parts by weight was added, and the water content was changed to 50 parts by weight. An oil-in-water emulsified oil / fat composition D was obtained. The obtained oil-in-water emulsified oil composition D for kneading acidic desserts had a protein content of 2.3%, a casein protein content of 1.3%, and a phospholipid content of 0.6%.
Using this oil-in-water emulsified oil / fat composition D for kneading acidic dessert, a mousse containing a container having a pH of 4 in the aqueous phase is produced by the following blending and manufacturing method. The cassis flavor was evaluated and the results are shown in Table 1.
〔比較例２〕
大豆レシチンを無添加とし、乳化剤としてグリセリン脂肪酸モノエステル（ＨＬＢ３．８）を０．２質量部添加した以外は、実施例３と同様の配合・製法で、比較例の酸性デザート練込用水中油型乳化油脂組成物Ｅを得た。得られた水酸性デザート練込用水中油型乳化油脂組成物Ｅの蛋白質含量は０．４％、カゼイン蛋白質含量は０％であり、リン脂質含量は０％であった。
この酸性デザート練込用水中油型乳化油脂組成物Ｅを使用して、下記の配合と製法で、水相のｐＨが４である容器入りムースを製造し、ザラの発生状況、乳風味、及び、カシス風味について評価を行い、結果を表１に記載した。
[Comparative Example 2]
An oil-in-water type for kneading acidic desserts in a comparative example with the same formulation and production method as in Example 3, except that soybean lecithin was not added and 0.2 parts by mass of glycerin fatty acid monoester (HLB3.8) was added as an emulsifier. An emulsified oil and fat composition E was obtained. The obtained oil-in-water emulsified oil / fat composition E for kneading water acidic desserts had a protein content of 0.4%, a casein protein content of 0%, and a phospholipid content of 0%.
Using this oil-in-water emulsified oil / fat composition E for dessert kneading, a mousse containing a container having a pH of 4 in the aqueous phase is produced by the following blending and manufacturing method. The cassis flavor was evaluated and the results are shown in Table 1.
＜カシスムース配合＞
カシスピューレ（ｐＨ＝３．５）２２０質量部、上白糖１００質量部、卵黄６０質量部、水１７０質量部、粉末ゼラチン１２質量部、冷水６０質量部、カシスリキュール３０質量部、酸性デザート練込用水中油型乳化油脂組成物３００質量部
<Combination with cassis smooth>
Cassis puree (pH = 3.5) 220 parts by weight, upper white sugar 100 parts by weight, egg yolk 60 parts by weight, water 170 parts by weight, powdered gelatin 12 parts by weight, cold water 60 parts by weight, Cassis liqueur 30 parts by weight, acidic dessert kneaded 300 parts by weight of oil-in-water emulsified oil / fat composition for use
＜カシスムース製法＞
カシスピューレ２２０質量部、上白糖１００質量部、卵黄６０質量部、水１７０質量部をミキサーボウルに投入し、縦型ミキサーにセットし、中速でクリーム状になるまでミキシングした。
<Cassis smooth manufacturing method>
220 parts by weight of cassis puree, 100 parts by weight of white sucrose, 60 parts by weight of egg yolk, and 170 parts by weight of water were placed in a mixer bowl, set in a vertical mixer, and mixed until it became creamy at medium speed.
ここに、粉末ゼラチン１２質量部を冷水６０質量部に投入して、１０分膨潤させたのち、湯煎で８０℃に加熱したゼラチン液を投入し、低速で十分に混合した後、３０℃まで冷却し、カシスリキュール３０質量部を加え、裏ごしした後、縦型ミキサーを使用して含気泡操作を行った酸性デザート練込用水中油型乳化油脂組成物（オーバーラン＝１２０％）３００質量部とあわせ、ムース生地を得た。
このムース生地を、デザートカップ（PS-185スタンダードカップ、東光製）に７５ｇ流しこみ、冷蔵庫で品温が２℃になるまで冷却し、固化させた。
Here, 12 parts by weight of powdered gelatin is put into 60 parts by weight of cold water and swelled for 10 minutes, and then a gelatin solution heated to 80 ° C. in a hot water bath is added, mixed well at low speed, and then cooled to 30 ° C. Then, after adding 30 parts by mass of cassis liqueur and lining, it was combined with 300 parts by mass of an oil-in-water emulsified oil / fat composition for kneading acidic dessert (overrun = 120%) which was subjected to bubble-containing operation using a vertical mixer. Got mousse dough.
75 g of this mousse dough was poured into a dessert cup (PS-185 standard cup, manufactured by Toko), cooled in a refrigerator until the product temperature reached 2 ° C., and solidified.
＜ザラの評価＞
○：外観上ザラの発生が全く見られず、食した際もなめらかな食感である
△：外観上ザラの発生は見られないが、食した際に舌の上でざらつきを感じる
×：外観上、明瞭なザラが認められる
＜乳風味の評価＞
◎：コク味のある極めて良好な乳風味を感じる
○：良好な乳風味を感じる
△：乳風味がやや不良である
×：乳風味が不良である。
＜カシス風味の評価＞
◎：爽快なカシスの風味を感じる
○：爽快なカシスの風味を感じるが、やや酸味が弱く感じる
△：カシスの風味がやや不明瞭である
×：ぼやけたカシス風味である
<Evaluation of Zara>
○: Appearance of no rough appearance is observed, and the texture is smooth when eaten. Δ: Appearance of rough appearance is not observed, but feels rough on the tongue when eaten. ×: Appearance Above, a clear texture is recognized <Evaluation of milk flavor>
A: Feels a very good milk flavor with richness. B: Feels a good milk flavor. Δ: Slightly poor milk flavor. X: Poor milk flavor.
<Evaluation of cassis flavor>
◎: Feel the refreshing cassis flavor ○: Feel the refreshing cassis flavor, but feel a little sour △: Slightly unclear cassis flavor ×: Blurred cassis flavor
上記評価結果からわかるとおり、カゼイン蛋白質含量が１質量％以下であり、且つ、リン脂質含量が０．００３〜０．５質量％である酸性デザート練込用水中油型乳化油脂組成物を使用した、実施例１〜３のカシスムースは、ザラの発生がまったくなく、また良好な乳風味と、爽快なカシス風味を有するものであった。
特に、リン脂質として、由来の固形分中のリン脂質の含量が２質量％以上である食品素材を使用した実施例１、２のカシスムースは、特に爽快なカシス風味を有しており、さらに乳清ミネラルを使用した、実施例２のカシスムースはさらに乳風味が優れていた。
それに対し、カゼイン蛋白質を多く含有する酸性デザート練込用水中油型乳化油脂組成物を使用した、比較例１のカシスムースは、ザラが発生している上に、乳風味がやや不良であり、また爽快なカシスの風味が感じにくいものであった。
さらに、リン脂質に代えて合成乳化剤であるグリセリン脂肪酸モノエステルを用いた酸性デザート練込用水中油型乳化油脂組成物を使用した、比較例２のカシスムースは、ザラの発生はないものの、乳化剤の風味が感じられるため、乳風味が不良であり、爽快なカシスの風味が全く感じられないものであった。
As can be seen from the evaluation results, an oil-in-water emulsified oil / fat composition for kneading acidic desserts having a casein protein content of 1% by mass or less and a phospholipid content of 0.003 to 0.5% by mass was used. The cassis smooth of Examples 1 to 3 had no occurrence of roughness and had a good milk flavor and a refreshing cassis flavor.
In particular, the cassis smooth of Examples 1 and 2 using a food material in which the content of phospholipid in the solid content derived from the phospholipid is 2% by mass or more has a particularly refreshing cassis flavor, The cassis smooth of Example 2 using whey minerals was further excellent in milk flavor.
On the other hand, the cassis smooth of Comparative Example 1 using an oil-in-water emulsified oil composition for kneading acidic dessert containing a large amount of casein protein has a rough taste and a slightly poor milk flavor. It was difficult to feel the refreshing cassis flavor.
Furthermore, although the oil-in-water emulsified oil and fat composition for acidic dessert kneading using a glycerin fatty acid monoester that is a synthetic emulsifier instead of phospholipid is used, the cassis smooth of Comparative Example 2 has no occurrence of roughness, Since the flavor was felt, the milk flavor was poor and the refreshing cassis flavor was not felt at all.
〔実施例４〕
実施例１で得られた酸性デザート練込用水中油型乳化油脂組成物Ａを使用して、下記配合、製法で容器入りレアチーズムースを製造し、ザラの発生状況、及び、風味について評価を行い、結果を表２に記載した。
Example 4
Using the oil-in-water emulsified oil / fat composition A for kneading acidic dessert obtained in Example 1, a rare cheese mousse containing a container is produced by the following formulation and production method, and the occurrence of zara and the flavor are evaluated, The results are shown in Table 2.
＜レアチーズムース配合＞
クリームチーズ（ｐＨ＝４．７）２００質量部、上白糖１２０質量部、レモン果汁（ｐＨ＝２）１５質量部、水２７５質量部、粉末ゼラチン１０質量部、冷水５０質量部、酸性デザート練込用水中油型乳化油脂組成物３３０質量部
<Rare cheese mousse combination>
Cream cheese (pH = 4.7) 200 parts by weight, upper white sugar 120 parts by weight, lemon juice (pH = 2) 15 parts by weight, water 275 parts by weight, powdered gelatin 10 parts by weight, cold water 50 parts by weight, acidic dessert kneading 330 parts by mass of an oil-in-water emulsified oil / fat composition for use
＜レアチーズムース製法＞
クリームチーズ、上白糖、レモン果汁、水をミキサーボウルに投入し、縦型ミキサーにセットし、中速でクリーム状になるまでミキシングした。
ここに、粉末ゼラチンを冷水に投入して、１０分膨潤させたのち、湯煎で８０℃に加熱したゼラチン液を投入し、低速で十分に混合した後、３０℃まで冷却し、裏ごしした後、縦型ミキサーを使用して含気泡操作を行った酸性デザート練込用水中油型乳化油脂組成物（オーバーラン＝１２０％）とあわせ、ムース生地を得た。
このムース生地を、デザートカップ（PS-185スタンダードカップ、東光製）に７５ｇ流しこみ、冷蔵庫で品温が２℃になるまで冷却し、固化させ水相のｐＨが４である容器入りムースを製造した。
得られたレアチーズムースは、外観上ザラの発生が全く見られず、食した際もなめらかな食感であり、また、コク味のある乳風味と、爽やかなクリームチーズ風味、及び、レモン風味を感じるものであった。
<Rare cheese mousse manufacturing method>
Cream cheese, white sugar, lemon juice, and water were put into a mixer bowl, set in a vertical mixer, and mixed until it became creamy at medium speed.
Here, powdered gelatin was put into cold water and allowed to swell for 10 minutes, and then a gelatin solution heated to 80 ° C. in a hot water bath was added, mixed well at low speed, cooled to 30 ° C., and lined. A mousse dough was obtained together with an oil-in-water emulsified oil / fat composition for kneading acidic dessert (overrun = 120%), which was subjected to bubble-containing operation using a vertical mixer.
Pour 75g of this mousse dough into a dessert cup (PS-185 standard cup, manufactured by Toko), cool in a refrigerator until the product temperature reaches 2 ° C, and solidify to produce a container mousse with a water phase pH of 4. did.
The resulting rare cheese mousse has no appearance of rough appearance, has a smooth texture when eaten, and has a rich milk flavor, a refreshing cream cheese flavor, and a lemon flavor. I felt it.
Claims (10)
The method for producing an acidic dessert according to claim 9, wherein the oil-in-water emulsified oil / fat composition for kneading acidic dessert is mixed with an acidic food material after performing foaming operation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006267901A JP4627058B2 (en) | 2006-09-29 | 2006-09-29 | Oil-in-water emulsified oil and fat composition for kneading acidic dessert |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006267901A JP4627058B2 (en) | 2006-09-29 | 2006-09-29 | Oil-in-water emulsified oil and fat composition for kneading acidic dessert |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2008086212A true JP2008086212A (en) | 2008-04-17 |
| JP4627058B2 JP4627058B2 (en) | 2011-02-09 |
Family
ID=39371035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006267901A Active JP4627058B2 (en) | 2006-09-29 | 2006-09-29 | Oil-in-water emulsified oil and fat composition for kneading acidic dessert |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4627058B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012100558A (en) * | 2010-11-08 | 2012-05-31 | Matsutani Chem Ind Ltd | Unbaked cheese cake and method for producing the same |
| JP2016165245A (en) * | 2015-03-09 | 2016-09-15 | 株式会社Adeka | Improvement material for water-in-oil type cream |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63214144A (en) * | 1987-03-03 | 1988-09-06 | Asahi Denka Kogyo Kk | Emulsifier composition for oil-in-water type emulsion |
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| JPH08298950A (en) * | 1995-05-08 | 1996-11-19 | Kao Corp | Foaming oil-in-water emulsion |
| JP2005046139A (en) * | 2003-07-11 | 2005-02-24 | Asahi Denka Kogyo Kk | Fermented milk product and method for producing the same |
| JP2005046090A (en) * | 2003-07-30 | 2005-02-24 | Asahi Denka Kogyo Kk | Oil-in-water emulsified composition for processed meat products |
-
2006
- 2006-09-29 JP JP2006267901A patent/JP4627058B2/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63214144A (en) * | 1987-03-03 | 1988-09-06 | Asahi Denka Kogyo Kk | Emulsifier composition for oil-in-water type emulsion |
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| JPH08298950A (en) * | 1995-05-08 | 1996-11-19 | Kao Corp | Foaming oil-in-water emulsion |
| JP2005046139A (en) * | 2003-07-11 | 2005-02-24 | Asahi Denka Kogyo Kk | Fermented milk product and method for producing the same |
| JP2005046090A (en) * | 2003-07-30 | 2005-02-24 | Asahi Denka Kogyo Kk | Oil-in-water emulsified composition for processed meat products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012100558A (en) * | 2010-11-08 | 2012-05-31 | Matsutani Chem Ind Ltd | Unbaked cheese cake and method for producing the same |
| JP2016165245A (en) * | 2015-03-09 | 2016-09-15 | 株式会社Adeka | Improvement material for water-in-oil type cream |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4627058B2 (en) | 2011-02-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4502839B2 (en) | Foamable oil-in-water emulsion composition | |
| JP4397170B2 (en) | Water-in-oil plastic emulsified oil composition | |
| JP4390598B2 (en) | Plastic oil-in-water emulsion composition and method for producing the same | |
| JP5851153B2 (en) | Foamable oil-in-water emulsion | |
| JPWO2005063039A1 (en) | Creams, foams thereof or dried powders and methods for producing them | |
| JP4578055B2 (en) | Oil-in-water emulsified fat | |
| JP4937156B2 (en) | Method for producing oil-in-water emulsion containing milk fat | |
| JP5714290B2 (en) | Foamable oil-in-water emulsion composition | |
| JP6509508B2 (en) | Emulsifying material for oil-in-water emulsions | |
| JPH1156281A (en) | Production of oil-in-water type emulsion | |
| JP2011244735A (en) | Oil-in-water emulsified oil and fat composition ineaded into pudding | |
| JP5301373B2 (en) | Foamable oil-in-water emulsified oil composition | |
| JP2009082099A (en) | Method of producing acidic dessert | |
| JP2017029022A (en) | Emulsification material for oil-in-water type emulsified fat | |
| JP2010075083A (en) | Sterilized concentrated milk-like composition | |
| JP4627058B2 (en) | Oil-in-water emulsified oil and fat composition for kneading acidic dessert | |
| JP2001292695A (en) | Oil-in-water type emulsion composition | |
| EP1584244A1 (en) | O/w emulsion and process for producing food with the same | |
| JP2003235462A (en) | Emulsifying active substance and oil-in-water emulsified fat | |
| JP6228789B2 (en) | Method for producing emulsified material for oil-in-water emulsified fat | |
| JP4882749B2 (en) | Oil-in-water emulsion | |
| JP2002223697A (en) | Concentrated milk-like composition | |
| JP4390375B2 (en) | Oil-in-water emulsified fat | |
| JP2012075430A (en) | Foamable oil-in-water emulsified oil and fat composition for presenting custard flavor | |
| JP6062683B2 (en) | Oil-in-water emulsion for pudding |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20090915 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20090915 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20101019 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20101102 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20101102 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131119 Year of fee payment: 3 |
|
| R151 | Written notification of patent or utility model registration |
Ref document number: 4627058 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R151 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131119 Year of fee payment: 3 |