JPH04304841A - Production of aerosol cream - Google Patents
Production of aerosol creamInfo
- Publication number
- JPH04304841A JPH04304841A JP3098117A JP9811791A JPH04304841A JP H04304841 A JPH04304841 A JP H04304841A JP 3098117 A JP3098117 A JP 3098117A JP 9811791 A JP9811791 A JP 9811791A JP H04304841 A JPH04304841 A JP H04304841A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- cream
- aerosol
- vessel
- propellant
- 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.)
- Pending
Links
- 239000000443 aerosol Substances 0.000 title claims abstract description 29
- 239000006071 cream Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000003380 propellant Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 7
- 239000008346 aqueous phase Substances 0.000 claims description 13
- 235000000346 sugar Nutrition 0.000 claims description 11
- 150000008163 sugars Chemical class 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 22
- 239000000839 emulsion Substances 0.000 abstract description 18
- 239000001569 carbon dioxide Substances 0.000 abstract description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 11
- -1 fatty acid ester Chemical class 0.000 abstract description 11
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 10
- 239000000194 fatty acid Substances 0.000 abstract description 10
- 229930195729 fatty acid Natural products 0.000 abstract description 10
- 230000002378 acidificating effect Effects 0.000 abstract description 8
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 238000012856 packing Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 239000003925 fat Substances 0.000 description 13
- 239000007789 gas Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 238000003860 storage Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 238000004945 emulsification Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000008256 whipped cream Substances 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 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 2
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-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
- 244000215068 Acacia senegal 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
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 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-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 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 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 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 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
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 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
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 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
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000001816 cooling 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
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000001177 diphosphate Substances 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013842 nitrous oxide Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 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
- 229960000292 pectin Drugs 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- 239000010698 whale oil Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum 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
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、噴射剤として炭酸ガス
を使用してもエグ味がなく長期保存可能な酸性エアゾー
ルクリームの製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an acidic aerosol cream that does not have an acrid taste even when carbon dioxide is used as a propellant and can be stored for a long period of time.
【０００２】0002
【従来の技術】生クリーム、あるいは植物性油脂をベー
スとしたホイッピングクリームは広く知られており、ど
ちらも泡立てる操作が必要である。また保存流通が冷蔵
であったり、比較的短期間しか保存がきかないなど温度
や菌の面で多くの制約条件が存在する。BACKGROUND OF THE INVENTION Fresh cream or whipping cream based on vegetable oils and fats are widely known, and both require a whipping operation. In addition, there are many constraints in terms of temperature and bacteria, such as refrigeration for storage and distribution, and storage for only a relatively short period of time.
【０００３】最近加糖乳化油脂をエアゾール容器にガス
噴射剤と共に充填したホイップクリームが提案されてい
る。例えば、特開昭５６−４２５５５号公報では酵素に
より部分加水分解した大豆蛋白を全乳化油脂の１〜６％
を乳化安定のために用いる方法が提案されている。また
、特開昭６１−２８０２３２公報では保存時の乳化安定
性付与の目的で、リン脂質、ショ糖脂肪酸エステル及び
ソルビタン脂肪酸エステルの使用が提案されている。
しかしながら、このような方法では乳化油脂の水相のｐ
Ｈが制限され、特に酸性領域では、部分加水分解した大
豆蛋白、及びリン脂質、ショ糖脂肪酸エステル、ソルビ
タン脂肪酸エステルなどはエマルジョンの乳化安定に作
用せず、保存中に水相と油相が比重差により分離するた
め、ｐＨ５以下の水相を用いた場合安定な乳化物は得ら
れず、エアゾールクリームとしての商品化は困難である
。Recently, a whipped cream in which sweetened emulsified oil and fat is filled in an aerosol container together with a gas propellant has been proposed. For example, in Japanese Patent Application Laid-open No. 56-42555, soybean protein partially hydrolyzed by an enzyme was added to 1 to 6% of the total emulsified fat.
A method has been proposed to use this for emulsion stabilization. Further, JP-A-61-280232 proposes the use of phospholipids, sucrose fatty acid esters, and sorbitan fatty acid esters for the purpose of imparting emulsion stability during storage. However, in such a method, the p of the aqueous phase of emulsified oil and fat is
Particularly in acidic regions where H is limited, partially hydrolyzed soybean protein, phospholipids, sucrose fatty acid esters, sorbitan fatty acid esters, etc. do not affect the emulsification stability of the emulsion, and the specific gravity of the aqueous phase and oil phase decreases during storage. Because of the separation due to the difference, if an aqueous phase with a pH of 5 or less is used, a stable emulsion cannot be obtained, and commercialization as an aerosol cream is difficult.
【０００４】0004
【発明が解決しようとする問題点】本発明者らは、噴射
剤として炭酸ガスを使用してもエグ味がなく、かかるエ
グ味を解消する為及び長期間常温保存の為低ｐＨ領域に
おいても乳化が安定な酸性エアゾールクリームを目的と
した。[Problems to be Solved by the Invention] The present inventors found that even when carbon dioxide gas is used as a propellant, there is no harsh taste. The aim was to create an acidic aerosol cream with stable emulsification.
【０００５】[0005]
【発明の構成】本発明者等は、前記目的を達成すべく鋭
意研究を行った結果、まず酸性下で糖類を含む水相を調
製し、これに油脂を特定の乳化剤の存在下に混合して、
水中油滴型に乳化したものをエアゾール容器に炭酸ガス
を主とするガス噴射剤と共に充填すれば目的のエアゾー
ルクリームが得られる知見を得て本発明を完成するに至
った。[Structure of the Invention] As a result of intensive research to achieve the above object, the present inventors first prepared an aqueous phase containing saccharides under acidic conditions, and mixed fats and oils into this in the presence of a specific emulsifier. hand,
The present invention was completed based on the knowledge that the desired aerosol cream can be obtained by filling an aerosol container with an emulsified oil-in-water type emulsion together with a gas propellant mainly composed of carbon dioxide.
【０００６】即ち、本発明は、糖類を１〜８０重量％含
み、ｐＨが５以下の水相と油脂を乳化剤の存在下で水中
油滴型に乳化したクリームをエアゾール容器に充填し、
炭酸ガスを主とした噴射剤を併用圧入することを特徴と
するエアゾールクリームの製造法である。That is, the present invention involves filling an aerosol container with a cream in which an aqueous phase containing 1 to 80% by weight of sugars and having a pH of 5 or less and oil and fat are emulsified in the form of oil-in-water droplets in the presence of an emulsifier.
This is a method for producing an aerosol cream characterized by the simultaneous injection of a propellant mainly consisting of carbon dioxide gas.
【０００７】このエアゾールクリームを製造するには、
まずｐＨ５以下の酸性下で糖類を含む水相を調整する。
ｐＨが５を越えると炭酸ガスによると思われるエグ味が
感じられ、風味的には好ましくない。ｐＨ５以下でエグ
味の感じられないエアゾールクリームを得ることができ
る。好みの酸味により用いる酸の種類を選択することが
できる。[0007] To produce this aerosol cream,
First, an aqueous phase containing sugars is prepared under acidic conditions with a pH of 5 or less. When the pH exceeds 5, an acrid taste, which is thought to be caused by carbon dioxide gas, is felt, which is undesirable in terms of flavor. It is possible to obtain an aerosol cream having a pH of 5 or lower and not having an acrid taste. The type of acid used can be selected depending on the sour taste desired.
【０００８】酸は公知の酸味料を利用できるが、風味を
改善する観点より酢酸、乳酸、コハク酸、リンゴ酸、酒
石酸、クエン酸、アジピン酸、フマル酸等の有機酸味料
又はこれらを単独または２種以上併用することが好まし
い。低ｐＨ領域（ｐＨ５以下）にすることにより本発明
のエアゾールクリームの保存性を向上させる効果もある
。As the acid, known acidulants can be used, but from the viewpoint of improving flavor, organic acidulants such as acetic acid, lactic acid, succinic acid, malic acid, tartaric acid, citric acid, adipic acid, fumaric acid, etc., or these alone or It is preferable to use two or more kinds together. Setting the pH to a low pH range (pH 5 or lower) also has the effect of improving the shelf life of the aerosol cream of the present invention.
【０００９】本発明で使用できる糖類としてはブドウ糖
、果糖などの単糖類；ショ糖、乳糖、麦芽糖などの二糖
類；ソルビトール、マルチトール、等の糖アルコール；
オリゴ糖；澱粉加水分解物；異性化糖（ブドウ糖・果糖
液糖、ハイフラクト−スコーンシロップ）等公知の糖類
が含まれ、これらを単独または２種以上併用することも
できる。Examples of sugars that can be used in the present invention include monosaccharides such as glucose and fructose; disaccharides such as sucrose, lactose, and maltose; sugar alcohols such as sorbitol and maltitol;
Known saccharides such as oligosaccharides; starch hydrolysates; isomerized sugars (glucose, high fructose corn syrup, and high fructose corn syrup) are included, and these can be used alone or in combination of two or more.
【００１０】糖類はクリーム組成物全量に対して９０〜
５重量％、好ましくは８０〜１５％を使用する。糖類が
９０％以上では十分に噴射せず、また、５％未満では噴
射したエアゾールクリームの保型性が著しく弱くなる。[0010] The sugar content is 90 to 90% of the total amount of the cream composition.
5% by weight is used, preferably 80-15%. If the sugar content is 90% or more, the spray will not be sufficient, and if the sugar content is less than 5%, the shape retention of the sprayed aerosol cream will be significantly weakened.
【００１１】本発明に用いる乳化剤はポリグリセリン脂
肪酸エステル（ＨＬＢ：７〜１５）が適当である。又は
ポリグリセリン脂肪酸エステルと公知の乳化剤の１種又
は２種以上を併用することができる。[0011] The emulsifier used in the present invention is suitably a polyglycerin fatty acid ester (HLB: 7-15). Alternatively, polyglycerol fatty acid ester and one or more known emulsifiers can be used in combination.
【００１２】通常、ポリグリセリン脂肪酸エステルは０
．０５〜１．５０重量％を水相に添加することが適当で
ある。０．０５％以下では乳化安定性がわるく、１．５
％以上ではエアゾール品の保型性がわるくなる。[0012] Usually, polyglycerin fatty acid ester has 0
．． It is suitable to add 0.05 to 1.50% by weight to the aqueous phase. If it is less than 0.05%, emulsion stability will be poor;
% or more, the shape retention of the aerosol product deteriorates.
【００１３】必要により安定剤を用いることができる。
安定剤としてガム類、例えばキサンタンガム、ローカス
トビーンガム、グァーガム、アラビアガム、ファーセラ
ン、ＣＭＣ、微結晶セルロース等のガム類、ペクチン、
寒天、カラギーナン、ゼラチンなども必要に応じて使用
する。A stabilizer may be used if necessary. As a stabilizer, gums such as xanthan gum, locust bean gum, guar gum, gum arabic, farcelan, CMC, microcrystalline cellulose, pectin,
Agar, carrageenan, gelatin, etc. are also used as necessary.
【００１４】本発明に用いる油脂は特に限定するもので
はないが、液体油はそのまま、固体脂は加熱溶解してお
き、これに必要であれば乳化剤などを添加混合して油相
を調製することができる。[0014] The oils and fats used in the present invention are not particularly limited, but the liquid oil may be used as is, the solid fat may be heated and dissolved, and if necessary, an emulsifier or the like may be added and mixed to prepare the oil phase. Can be done.
【００１５】例えば油脂は、その油脂原料として例えば
、菜種油、大豆油、ひまわり種子油、綿実油、落花生油
、米ぬか油、コーン油、サフラワー湯、オリーブ油、カ
ポック油、ゴマ油、月見草油、パーム油、シア脂、サル
脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂並び
に乳脂、牛脂、ラード、魚油、鯨油などの動物性油脂が
例示でき、上記油脂類の単独または混合油あるいはそれ
らの硬化、分別、エステル交換等を施した加工油脂で融
点が５〜４０どのものが適する。なお市販のバター、マ
ーガリンまたはショートニングあるいはハードバターな
どを使用することもできる。For example, the raw materials for oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower hot water, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, Examples include vegetable oils and fats such as shea butter, monkey fat, cacao butter, coconut oil, and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Processed fats and oils that have undergone hardening, fractionation, transesterification, etc. and have a melting point of 5 to 40 are suitable. Note that commercially available butter, margarine, shortening, hard butter, etc. can also be used.
【００１６】以上の糖類、水相及び油脂等の原料を乳化
剤の存在下で公知の乳化手段を用いて水中油滴型に乳化
してクリームを製造することができる。A cream can be produced by emulsifying the above-mentioned raw materials such as saccharides, aqueous phase and fats and oils into an oil-in-water type using a known emulsifying means in the presence of an emulsifier.
【００１７】このクリームはｐＨ５以下と酸性域であり
、また高糖度であって乳化したときの油脂と水相との比
重差が大きいため比較的乳化が不安定である。そこで本
発明では酸性領域でも良好な乳化性を有するポリグリセ
リン脂肪酸エステルの使用によりこの問題を解決してい
る。[0017] This cream has a pH of 5 or less, which is in an acidic range, and also has a high sugar content, and when emulsified, the difference in specific gravity between the oil and fat and the aqueous phase is large, so that emulsification is relatively unstable. Therefore, in the present invention, this problem is solved by using a polyglycerin fatty acid ester that has good emulsifying properties even in an acidic region.
【００１８】又、前記乳化安定の為には、更にエマルジ
ョン粒子径を通常のホイッピングクリームより微細化す
ることが好ましい。エマルジョン粒子径の微細化により
エアゾールクリームを噴射した後安定なホイップクリー
ムが得ることができる。[0018] Furthermore, in order to stabilize the emulsion, it is preferable to make the emulsion particle diameter smaller than that of ordinary whipping cream. By reducing the particle size of the emulsion, stable whipped cream can be obtained after spraying the aerosol cream.
【００１９】本発明のエアゾールクリームの好ましい製
造法の一例を以下に記す。前記のようにして調製してお
いた水相を約６０℃程度に加熱し、これと同様に約６０
℃程度に加熱した油相を混合して予備乳化した後、２０
０ｋｇ／平方ｃｍ以上の圧力にてホモゲナイザーを用い
て均質化してエマルジョンを調製することができる。。A preferred method for producing the aerosol cream of the present invention will be described below. The aqueous phase prepared as above was heated to about 60°C, and
After pre-emulsifying by mixing the oil phase heated to about 20°C,
An emulsion can be prepared by homogenizing using a homogenizer at a pressure of 0 kg/cm2 or more. .
【００２０】以上のように調製したエマルジョンをエア
ゾール容器に充填し、炭酸ガスを主とした噴射剤を併用
圧入してエアゾールクリームを製造する。例えば、前記
の均質化したエマルジョンは冷却後、エアゾール缶に充
填し、缶のバルブ部分を巻締めによって取りつけた後、
噴射剤ガスを平衡圧４．０ｋｇ／平方ｃｍ以上（２５℃
）で加圧充填することができる。[0020] The emulsion prepared as described above is filled into an aerosol container, and a propellant mainly composed of carbon dioxide gas is also press-injected into the container to produce an aerosol cream. For example, after cooling the homogenized emulsion, it is filled into an aerosol can, and the valve part of the can is attached by seaming.
Propellant gas at an equilibrium pressure of 4.0 kg/cm2 or higher (25°C
) can be pressurized and filled.
【００２１】本発明に用いる噴射剤ガスは溶存率の高い
ガスが適当であり炭酸ガスを中心に窒素ガス、食品添加
物外であるが笑気ガス、ＬＰＧ、ＬＮＧまたはこれら数
種を組み合わせて使用することができる。[0021] The propellant gas used in the present invention is suitably a gas with a high dissolution rate, and carbon dioxide gas, nitrogen gas, laughing gas (other than food additives), LPG, LNG, or a combination of these can be used. can do.
【００２２】噴射剤ガスを充填後、必要に応じて７０〜
９０℃、１０〜４０分程度加熱殺菌して最終製品とする
ことができる。After filling the propellant gas, if necessary, the
The final product can be obtained by heat sterilization at 90° C. for about 10 to 40 minutes.
【００２３】以下に実施例及び比較例を例示して本発明
効果をより一層明瞭にするが、これらは例示であって本
発明の精神がこれらの例示に限定されるものではない。
なお、例中、部及び％はいずれも重量基準を意味する。[0023] Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited to these exemplifications. In addition, in the examples, both parts and % are based on weight.
【００２４】実施例１
液糖３０部を含む水を酢酸でｐＨを４に調整し、醤油、
梅じそ、トウバンジャンなどの風味を有する水相を調整
しこれにポリグリセリンモノステアリン酸エス添加、約
６５℃に加熱し、大豆微水添硬化油（融点１０℃）３０
部を加え、品温約６５℃にて予備乳化した。次にホモゲ
ナイザー（２段式）にて一次圧５００ｋｇ／平方ｃｍ、
二次圧１００ｋｇ／平方ｃｍで均質化処理し、１０℃以
下に冷却してＯ／Ｗエマルジョンを得た。Example 1 Water containing 30 parts of liquid sugar was adjusted to pH 4 with acetic acid, and mixed with soy sauce and
An aqueous phase with flavors such as plum perilla and red bean paste was prepared, and polyglycerin monostearate was added to this, heated to approximately 65°C, and slightly hydrogenated hydrogenated soybean oil (melting point 10°C) 30°C.
and pre-emulsified at a temperature of about 65°C. Next, use a homogenizer (two-stage type) at a primary pressure of 500 kg/cm2,
The mixture was homogenized at a secondary pressure of 100 kg/cm2 and cooled to below 10°C to obtain an O/W emulsion.
【００２５】次にこのＯ／Ｗエマルジョンを２６０ｍｌ
容量のエアゾール容器に１６０ｇ充填し２５℃にて炭酸
ガスを平衡圧５．０ｋｇ／平方ｃｍになるように圧入し
、エアゾールホイップクリームを得た。[0025] Next, add 260 ml of this O/W emulsion.
An aerosol container with a capacity of 160 g was filled with carbon dioxide gas at 25° C. so as to have an equilibrium pressure of 5.0 kg/cm 2 to obtain an aerosol whipped cream.
【００２６】このものは製造直後オーバーラン２００％
を示し、組織も良好であった。室温（２５℃）、３０℃
、冷蔵に３カ月保存後も噴出性及び風味とも良好であっ
た。また、微生物学的汚染も認められなかった。[0026] This product has an overrun of 200% immediately after manufacturing.
The structure was good. Room temperature (25℃), 30℃
Even after 3 months of refrigerated storage, both squirtability and flavor remained good. Furthermore, no microbiological contamination was observed.
【００２７】実施例２
水飴３０部を含む水をクエン酸、２リン酸ＮａでｐＨを
２．５に調整し、オレンジ、レモン等の風味をつけ、必
要に応じてアルコールを添加して水相を調整しこれにポ
リグリセリン脂肪酸エステル（ＳＹグリスターＭＬ−７
５０、阪本 Ｈ
クリームを得た。Example 2 The pH of water containing 30 parts of starch syrup was adjusted to 2.5 with citric acid and Na diphosphate, flavored with orange, lemon, etc., and alcohol was added as needed to prepare the aqueous phase. and added polyglycerin fatty acid ester (SY Glister ML-7
50, Sakamoto H cream was obtained.
【００２８】結果を以下に示す。The results are shown below.
【表１】[Table 1]
【００２９】比較例１
エアゾールクリームのエアゾール缶へ充填される前のＯ
／ＷエマルジョンのｐＨと噴射剤と共に缶に充填した後
の製品の風味との相関を調べるために以下の実験を行っ
た。エマルションの調製は前述の実施例１の方法に従い
製品の風味と保存性を比較した。Comparative Example 1 O before filling aerosol cream into aerosol cans
The following experiment was conducted to investigate the correlation between the pH of the /W emulsion and the flavor of the product after being filled into a can with a propellant. The emulsions were prepared according to the method described in Example 1 above, and the flavor and preservability of the products were compared.
【００３０】実験結果を以下に示す。The experimental results are shown below.
【表２】[Table 2]
【００３１】但し、前記実施例及び比較例において、（
１）は造花性、保形成を含めて総合判断し、◎は良好、
○は実用に耐え得る、×は実用に耐え得ないとした。（
２）はパネラー１１人による官能評価結果であり、◎は
味良好、○は実用に耐え得る味、△はややエグ味あり、
×はエグ味激しいとした。However, in the above Examples and Comparative Examples, (
1) is comprehensively judged including artificial flower quality and retention, ◎ is good,
○ indicates that it can withstand practical use, and × indicates that it cannot withstand practical use. (
2) is the sensory evaluation result by 11 panelists, ◎ means good taste, ○ means taste that can withstand practical use, △ means slightly harsh taste.
× indicates a strong harsh taste.
【００３２】（３）は常温に３カ月保存後の生菌テスト
を行った結果生菌数３０固／ｇ以下を◎（風味も良い）
及び○（実用に耐え得る風味）とし、△は生菌数０〜３
０固／ｇであるが風味劣化の為商品価値無しと判断した
。
（４）は気泡の保持能力をパネラーにより判断し、◎は
極めて良好、○は良好、△はやや悪い、×は悪いとした
。
（５）は製品としての実用性をパネラーにより総合判断
し、◎は極めて良好、○は良好、△はやや悪い、×は悪
いとした。[0032] For (3), a viable bacteria test was performed after storage at room temperature for 3 months, and the number of viable bacteria was 30 solids/g or less (good flavor).
and ○ (flavor that can withstand practical use), △ indicates viable bacterial count 0 to 3
Although it was 0 solids/g, it was judged to have no commercial value due to flavor deterioration. For (4), the bubble retention ability was judged by panelists, and ◎ was extremely good, ◯ was good, △ was slightly bad, and × was bad. For (5), the practicality as a product was comprehensively judged by panelists, and ◎ was extremely good, ◯ was good, △ was slightly bad, and × was bad.
【００３３】以上のごとく、この発明により長期常温保
存で乳化が安定で噴出性、風味に優れる（炭酸ガスによ
るエグ味等が感じられない）糖含有のエアゾールクリー
ムの製造が可能となった。As described above, according to the present invention, it has become possible to produce a sugar-containing aerosol cream that is stable in emulsification and has excellent squirtability and flavor (no harsh taste due to carbon dioxide gas, etc.) during long-term storage at room temperature.
Claims (1)
の水相と油脂を乳化剤の存在下で水中油滴型に乳化した
クリームをエアゾール容器に充填し、炭酸ガスを主とし
た噴射剤を併用圧入することを特徴とするエアゾールク
リームの製造法。Claim 1: Fill an aerosol container with a cream containing 1 to 80% by weight of sugars and emulsifying an aqueous phase with a pH of 5 or less and oil in the form of oil-in-water droplets in the presence of an emulsifier. A method for producing an aerosol cream characterized by jointly press-fitting a propellant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3098117A JPH04304841A (en) | 1991-04-02 | 1991-04-02 | Production of aerosol cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3098117A JPH04304841A (en) | 1991-04-02 | 1991-04-02 | Production of aerosol cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04304841A true JPH04304841A (en) | 1992-10-28 |
Family
ID=14211361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3098117A Pending JPH04304841A (en) | 1991-04-02 | 1991-04-02 | Production of aerosol cream |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04304841A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006204133A (en) * | 2005-01-26 | 2006-08-10 | Sanei Gen Ffi Inc | Aerosol-type acidic oil and fat composition |
-
1991
- 1991-04-02 JP JP3098117A patent/JPH04304841A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006204133A (en) * | 2005-01-26 | 2006-08-10 | Sanei Gen Ffi Inc | Aerosol-type acidic oil and fat composition |
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