チルド流通ホイップドクリーム用起泡性水中油型乳化油脂組成物の製造方法
- 专利权人:
- 发明人:
- 申请号：
- JP20100162127
- 公开号：
- JP5697133(B2)
- 申请日:
- 2010.07.16
- 申请国别(地区):
- 日本
- 年份:
- 2015
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for producing a foaming oil-in-water emulsified oil and fat composition for whipped cream extremely excellent in melting in the mouth when eaten, like cotton candy, while retaining conventional whipped properties (overrun and shape retention).
SOLUTION: The foaming oil-in-water emulsified oil and fat composition for chilled distribution whipped cream, including 20-40 wt.% oil and fat in the total foaming oil-in-water emulsified oil and fat composition includes in the total oil and fat of an oil phase part, 10-40 wt.% of lauric oil and fat having a rising melting point exceeding 30°C and≤0.5% SFC at 35°C, and 90-60 wt.% of oil and fat having a rising melting point of≤30°C includes the sterilization process, the homogenizing process, and finally the cooling process, and thereby, the foaming oil-in-water emulsified oil and fat composition for chilled distribution whipped cream is produced according to the method for producing the foaming oil-in-water emu
- 来源网站：
- 中国工程科技知识中心
