JPS6222562A - Production of foamable oil-in-water type emulsified fat containing nut - Google Patents
Production of foamable oil-in-water type emulsified fat containing nutInfo
- Publication number
- JPS6222562A JPS6222562A JP60159517A JP15951785A JPS6222562A JP S6222562 A JPS6222562 A JP S6222562A JP 60159517 A JP60159517 A JP 60159517A JP 15951785 A JP15951785 A JP 15951785A JP S6222562 A JPS6222562 A JP S6222562A
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- Japan
- Prior art keywords
- oil
- nut
- nuts
- emulsified fat
- weight
- 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
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- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は堅果類を含有する起泡性水中油型乳化脂の製造
法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a foamable oil-in-water emulsion containing nuts.
堅果は製菓・洋菓子・料理分野で広く用いられる素材で
あり、他素材との組み合わせで広く用いられている。堅
果は、粒のまま、又はスライスしたもの、単に砕いたも
の、ペーストにしたもの等、種々の形態で用いられてい
る。洋菓子・製菓分野では堅果をペーストにしたもの（
堅果ペースト）をバタークリームと合わせたり、生クリ
ームにブレンドしたりする用途がある。この用途の場合
、堅果ペーストとしてはアーモンドが主体となっている
ものが多く用いられている。Nuts are a material widely used in the fields of confectionery, Western confectionery, and cooking, and are widely used in combination with other materials. Nuts are used in various forms, such as whole, sliced, simply crushed, or made into a paste. In the Western confectionery and confectionery fields, nuts made into paste (
Nut paste) can be combined with buttercream or blended with fresh cream. For this purpose, nut pastes mainly made of almonds are often used.
堅果は油脂を大量に含む他、蛋白質、糖質、繊維を含ん
でおり、堅果ペーストを生クリームにブレンドする場合
、起泡させたクリームが硬くなったり、ザラついたり、
オーバーランが低下する等して一定の品質のものを作る
のは困難であった。Nuts contain a large amount of oil and fat, as well as protein, carbohydrates, and fiber, so when blending nut paste with fresh cream, the whipped cream may become hard or grainy.
It has been difficult to produce products of constant quality due to problems such as decreased overrun.
又、ホイップしたクリームと堅果ペーストをブレンドす
る際の温度に敏感で熟練を要するものであった。Furthermore, blending whipped cream and nut paste is sensitive to temperature and requires skill.
また、起泡性水中油型乳化脂に堅果ペーストを混合乳化
すると一般的にクリームの粘度が上昇し、固化するとい
う欠点があり、安定な低粘度の堅果入すクリームは得ら
れない、更に、堅果はローストにより外皮の細菌は殺菌
されるもののペースト状に微粒子化される段階で汚染さ
れるため、腐敗し易いクリームとの混合乳化では長期保
存可能な、ロングライフ化は難しい。In addition, when a nut paste is mixed and emulsified with a foamable oil-in-water emulsified fat, the viscosity of the cream generally increases and the cream solidifies, making it impossible to obtain a stable, low-viscosity cream containing nuts. Although the bacteria on the outer skin of nuts are sterilized by roasting, they become contaminated when they are turned into paste-like particles, so it is difficult to make them long-life by mixing and emulsifying them with perishable cream.
従って、本発明の目的は、品質が安定し、長期保存可能
な堅果ペーストを含有した起泡性水中油型乳化脂を提供
することにある。Therefore, an object of the present invention is to provide a foamable oil-in-water emulsified fat containing a nut paste that has stable quality and can be stored for a long period of time.
上記の堅果入すクリームのロングライフ化は、ＵＨＴ滅
蘭処理することで達成されるが、堅果人すクリームは粘
度が高いため、ＵＨＴ滅菌処理が難しい。そこで、本発
明者らは、何故に堅果ペーストとクリームを混合乳化し
た時に粘度が上昇するかということについて検討したと
ころ、堅果中の糖質、蛋白質も関与する部分があるが、
堅果ペーストの粒子の大きさを特定の範囲内にした場合
に粘度が下がることが判った。即ち、堅果は焙焼した上
、粉砕、ローラー等で更に粒子を細かくしてペースト状
にするわけであるが、本発明者らは、この堅果の粒子の
大きさを特定範囲内にすることによって、堅果ペースト
とクリームの混合乳化時の粘度上昇を抑えることができ
、その結果、起泡性水中油型に混合乳化、ＵＩ（Ｔ滅菌
処理可能なものが得られることを知見した。The longevity of the nut-containing cream described above can be achieved by UHT sterilization, but since nut-containing cream has a high viscosity, UHT sterilization is difficult. Therefore, the present inventors investigated why the viscosity increases when nut paste and cream are mixed and emulsified, and found that carbohydrates and proteins in the nuts may also be involved.
It has been found that when the particle size of the nut paste is within a certain range, the viscosity is reduced. That is, the nuts are roasted and then crushed into fine particles using a roller or the like to make a paste. It has been found that the increase in viscosity during mixed emulsification of nut paste and cream can be suppressed, and as a result, a foamable oil-in-water type emulsion that can be mixed and emulsified and UI (T sterilized) can be obtained.
本発明者らは、上記知見に基づき更に鋭意検討を重ねた
結果、クリームと特定の粒度の堅果ペーストを混合乳化
し、これをＵＨＴ滅菌処理することによって、使用時に
ワンタッチで起泡させるだけで型梁ホイップドクリーム
となる起泡性水中油型乳化脂が得られることを見出し、
本発明を完成した。As a result of further intensive studies based on the above knowledge, the present inventors have found that by mixing and emulsifying cream and nut paste of a specific particle size and sterilizing this with UHT, it is possible to mold the product by simply foaming it with one touch at the time of use. It was discovered that a foamable oil-in-water emulsified fat that becomes Liang whipped cream could be obtained.
The invention has been completed.
即ち、本発明の堅果類含有起泡性水中油型乳化脂の製造
法は、油脂分、水分、乳化剤等の水中油型乳化脂成分に
、堅果を焙焼後、粒度８０〜４００メツシユに粉砕して
なる堅果ペーストを加えて予備乳化物を調製し、これを
ＵＨＴ滅菌処理することを特徴とする。That is, the method for producing the nut-containing foamable oil-in-water emulsified fat of the present invention involves adding nuts to oil-in-water emulsifying fat components such as oil, water, and emulsifier, and then roasting the nuts and then pulverizing them to a particle size of 80 to 400 mesh. The method is characterized in that a pre-emulsion is prepared by adding a nut paste made from the above ingredients, and the pre-emulsion is subjected to UHT sterilization treatment.
以下に本発明の堅果類含有起泡性水中油型乳化脂の製造
法をその好ましい実施態様に基づき詳述する。The method for producing a foamable oil-in-water emulsion containing nuts according to the present invention will be described below in detail based on its preferred embodiments.
シ
本発明で用いられる堅果としては、アーモンド、ビーナ
ツツ、マカダミアナッツ、カシューナツツ、クルジ等が
あげられる。また、これらの堅果を酵素処理したものも
使用できる。Nuts used in the present invention include almonds, peanuts, macadamia nuts, cashew nuts, kurji nuts, and the like. Enzyme-treated nuts of these types can also be used.
本発明の好ましい実施態様は、水分４０〜６０重量％、
油脂分１８〜４０重量％、糖分５〜２０重量％、乳化剤
０．５〜２．０重量％、カゼインナトリウム０．５〜４
．０重量％、乳成分、リン酸塩若干を含む水中油型乳化
脂成分に、８０〜４００メツシユの堅果ペーストを５〜
１５重量％添加し、５０〜７０℃で予備乳化を行い、次
いで予備乳化物をホモゲナイザーで等により５０〜７０
℃で３０〜１００Ｋｇ／ａＪの圧力で均質化した後、Ｕ
ＨＴ滅菌処理を行い、６０〜７５℃迄冷却後１０〜１０
０Ｋｇ／ｃｄの圧力で再度無菌下で均質化し、１０℃迄
急冷の後、無菌充填することからなる。A preferred embodiment of the present invention has a water content of 40 to 60% by weight;
Oil content 18-40% by weight, sugar content 5-20% by weight, emulsifier 0.5-2.0% by weight, sodium caseinate 0.5-4%
．． Add 80 to 400 meshes of nut paste to an oil-in-water emulsified fat component containing 0% by weight, milk component, and some phosphate.
15% by weight is added, pre-emulsified at 50-70°C, and then the pre-emulsified mixture is heated to 50-70% by weight using a homogenizer or the like.
After homogenization at a pressure of 30-100 Kg/aJ at
After HT sterilization and cooling to 60-75℃, 10-10
This consists of homogenizing again under aseptic conditions at a pressure of 0 kg/cd, rapidly cooling to 10° C., and then aseptically filling.
水分が４０重量％以下では全固形分が６０重量％以上と
高く、水中油型乳化脂とした場合、流動状且つ低粘度の
ものは得られ難く、また、水分が６０重量％以上では逆
に全固形分が４０重量％以下となり、十分な起泡性は得
られないので好ましくない。If the water content is less than 40% by weight, the total solid content will be as high as 60% by weight or more, and if it is made into an oil-in-water emulsified fat, it will be difficult to obtain a fluid and low viscosity product. This is not preferable because the total solid content is 40% by weight or less, and sufficient foaming properties cannot be obtained.
油脂分としては、動植物油脂及びそれらの硬化油脂の単
独又は２種以上の混合物或いはこれらのものに種々の化
学処理又は／及び物理処理を施したものであって、その
１０℃でのＳＦＩ特性値が２０〜５５、上昇融点２５〜
４０℃のものを用いるのがよく、例えば、大豆油、綿実
油、コーン油、サフラワー油、パーム油、ナタネ油、カ
ポック油、ヤシ油、乳脂、ラード、魚油、鯨油等の各種
の動植物性油脂及びこれらの硬化油、分別油、エステル
交換油等があげられる。油脂分が１８重量％以下ではホ
イップせず、また４０重量％以上では増粘固化するので
好ましくない。The oils and fats include animal and vegetable oils, hydrogenated oils and fats, singly or a mixture of two or more thereof, or those subjected to various chemical and/or physical treatments, and the SFI characteristic value at 10°C 20-55, rising melting point 25-55
It is best to use oil at 40°C, such as various animal and vegetable oils such as soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, rapeseed oil, kapok oil, coconut oil, milk fat, lard, fish oil, and whale oil. and their hydrogenated oils, fractionated oils, transesterified oils, etc. If the oil content is less than 18% by weight, whipping will not occur, and if it is more than 40% by weight, it will thicken and solidify, which is not preferable.
糖分は、蔗糖、ブドウ糖、果糖、乳糖等一般に使用され
る糖類の１種又は２種以上を５〜２０重量％使用するこ
とができる。Ｗ分の量がこの範囲を外れると好ましい可
塑性及びホイップ特性が得られないので好ましくない。As the sugar content, 5 to 20% by weight of one or more commonly used sugars such as sucrose, glucose, fructose, and lactose can be used. If the amount of W is outside this range, preferred plasticity and whipping properties cannot be obtained, which is not preferable.
本発明の起泡性水中油型乳化脂を健康食品等に用いる場
合には、上記の糖類の代わりに低カロリーのソルビトー
ル等を使用することも可能である。When the foamable oil-in-water emulsified fat of the present invention is used in health foods and the like, it is also possible to use low-calorie sorbitol or the like in place of the above-mentioned sugars.
乳化剤としては、例えば、レシチン、ソルビタ、ン脂肪
酸エステル、蔗糖脂肪酸エステル、ポリオキシエチレン
ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル
、プロピレングリコール脂肪酸エステル等の１種又は２
種以上を公知慣用例集（特許庁）にあるように選択使用
し、０．５〜２．０重量％用いるのが妥当である。この
範囲外では一般に十分な可塑性、起泡性は得られないの
で好ましくない。Examples of emulsifiers include one or two of lecithin, sorbitan, fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, etc.
It is appropriate to select and use more than one species as described in the Collection of Known Common Practices (Japan Patent Office) and use it in an amount of 0.5 to 2.0% by weight. Outside this range, sufficient plasticity and foaming properties are generally not obtained, which is not preferred.
カゼインナトリウムは０．５〜４．０重量％の範囲で用
いるのがよく、０．５重量％以下では乳化安定性に欠け
、４．０重量％以上では逆に増粘剤として働き本発明の
意図るすところでないばかりか、風味を損なうので上記
範囲で用いるのが好ましい。Sodium caseinate is preferably used in the range of 0.5 to 4.0% by weight; if it is less than 0.5% by weight, it will lack emulsion stability, and if it is more than 4.0% by weight, it will act as a thickening agent and the present invention will be effective. It is preferable to use it within the above range since it not only does not meet the intended purpose but also impairs the flavor.
乳成分としては、全脂乳、脱脂乳、全脂粉乳、脱脂粉乳
、ホエーパウダー等、を１〜５重量％（乾燥固形分とし
ての重量％である）用いるのがよく、むしろ呈味剤とし
ての効果を期待している。。As the milk component, it is preferable to use whole milk, skim milk, whole milk powder, skim milk powder, whey powder, etc. in an amount of 1 to 5% by weight (weight% as dry solid content), and rather as a flavoring agent. We are looking forward to the effects of this. .
リン酸塩としては、ポリリン酸ナトリウム、メタリン酸
ナトリウム、オルソリン酸ナトリウム、ビロリン酸ナト
リウム、クエン酸ナトリウム、第１リン酸ナトリウム、
第２リン酸ナトリウム、第３リン酸ナトリウム等から選
ばれた１種又は２種以上のナトリウム塩又はカリウム塩
を好ましくは０．０２〜０．２重量％用いるのがよい。Phosphates include sodium polyphosphate, sodium metaphosphate, sodium orthophosphate, sodium birophosphate, sodium citrate, monobasic sodium phosphate,
It is preferable to use one or more sodium salts or potassium salts selected from dibasic sodium phosphate, tertiary sodium phosphate, etc. in an amount of 0.02 to 0.2% by weight.
８０〜４００メツシユの堅果ペーストは５〜１５重量％
添加するのが好ましい、８０〜４００メソシユの堅果ペ
ーストは、堅果を水分１．５〜３．０重量％迄焙焼（ロ
ースティング）したものを粗砕きし、次いでローラーを
通してすり潰した後、更にボールミル等で細かくして製
造するのが好ましい。水分が３．０重量％以上では風味
に欠け、１．５重量％以下では焦げ臭が強く、且つ苦味
があり好ましくない、また、粒度が８０メツシユ以下で
は水中油型乳化脂の低粘度のものは得られず、４００メ
ツシュ以上では機械的に製造困難となる。80-400 mesh nut paste 5-15% by weight
The nut paste of 80 to 400 mash, which is preferably added, is obtained by roasting the nuts to a moisture content of 1.5 to 3.0% by weight, coarsely crushing them, then grinding them through rollers, and then milling them in a ball mill. It is preferable to manufacture it by pulverizing it with etc. If the water content is 3.0% by weight or more, it lacks flavor, if it is less than 1.5% by weight, it has a strong burnt odor and bitter taste, which is undesirable, and if the particle size is 80 mesh or less, it is a low viscosity oil-in-water emulsified fat. cannot be obtained, and if the mesh is 400 or more, it becomes mechanically difficult to manufacture.
而して、上述の成分を混合乳化して得られた予備乳化物
を５０〜７０℃にて、３０〜１００Ｋｇ／
、、−の均質圧力で均質化する。均質圧力が
３０Ｋｇ／ｉ以下では保形性が弱く、１００Ｋｇ／ｃＩ
ｉ以上では起泡した時のまとまりがなくなる。The pre-emulsion obtained by mixing and emulsifying the above components was heated at 50 to 70°C to 30 to 100 kg/
Homogenize with a homogeneous pressure of , , -. When the homogeneous pressure is less than 30Kg/i, the shape retention is weak and 100Kg/cI
If it is more than i, the foam will not be clumpy when foamed.
次いでＵＨＴ滅菌処理を行う。この処理に用いられるＵ
ＨＴ滅菌装置としては、間接加熱方式のものとして、例
えばＡＰＶプレート式ＵＨＴ処理装置（ＡＰＶ社製）
、Ｃ，Ｐ、ＵＨＴ殺菌装置（クリ−マリ−・パッケージ
社製）、ストークス・チューブラ−型ｔＪＨＴ滅菌装置
（ストークス社製）、直接加熱方式のものとして、例え
ばユーペリゼーション滅菌装置（アルプラ社製）、アル
ファラバルＶＴｒＳ滅菌装置（アルファラバル社製）、
ラギアー滅菌装置（ラギアー社！り 、パラリゼータ（
バラシュ・アンド・シルケボーグ社製） 、Ｃ，Ｐ、
Ｖａｃ、 Ｈｅａｔ ＵＨＴ殺菌装Ｗ（クリマリ−・
パッケージ社製）等があり、これらのものから適宜選択
して使用できる。Then, UHT sterilization is performed. U used for this process
An example of an HT sterilization device using an indirect heating method is an APV plate type UHT processing device (manufactured by APV Co., Ltd.).
, C, P, UHT sterilizer (manufactured by Creamery Package Co., Ltd.), Stokes tubular type tJHT sterilizer (manufactured by Stokes Co., Ltd.), direct heating type sterilizer, such as Euperization sterilizer (manufactured by Alpura Co., Ltd.) ), Alfa Laval VTrS sterilizer (manufactured by Alfa Laval),
Lagia sterilizer (Lagia!), paralyzer (
(manufactured by Barash & Silkeborg), C, P,
Vac, Heat UHT sterilizer W (creamery/
(manufactured by Package Co., Ltd.), etc., and you can select one from these as appropriate.
Ｕ ＨＴ滅菌処理後、６０〜７５℃迄冷却した後１０〜
１００Ｋｇ／ｃ１１の圧力で均質化処理を行う。After UHT sterilization and cooling to 60-75℃, 10~
Homogenization treatment is carried out at a pressure of 100 Kg/c11.
この時の均質圧力は堅果ペースト入り水中油型乳化脂の
起泡性、保形性を満足させれば良く、好ましくは２０〜
７０Ｋｇ／ｃＪである。The homogeneous pressure at this time should satisfy the foaming properties and shape retention properties of the oil-in-water emulsified fat containing nut paste, and is preferably 20 to 20.
It is 70Kg/cJ.
次いで１０℃位迄冷却後、無菌充填機にて充填し、製品
を得る。After cooling to about 10° C., the mixture is filled with an aseptic filling machine to obtain a product.
以下に本発明の実施例をあげる。 Examples of the present invention are given below.
実施例１
ヤシ油と大豆油の混合油２５重重量、水５０重量％、乳
化剤（レシチン、蔗糖脂肪酸エステル、モノグリセリド
及びプロピレングリコール脂肪酸エステルの混合物）１
重量％、カゼインナトリウム１重量％、粉乳１重量％、
上白糖１２重量％、及び了−モンドペースト（粒度８０
〜４００メツシユのもの、水分２．６重量％）１０重量
％の配合により、温度６０℃で予備乳化を行い、全固形
分４８重量％の予備乳化物を得た。次いで、この予備乳
化物をホモゲナイザーにより約６０℃下に約５０Ｋｇ／
ａ１１の圧力で均質化した後、ＵＨＴ滅菌処理（ＶＴＩ
Ｓ滅菌装置（アルファラバル社製）を使用〕を施し、冷
却後紙容器に無菌充填（テトラパック）し、本発明の堅
果類含有起泡性水中油型乳化脂を得た。−晩エージング
後、この乳化脂は流動状であり、Ｂ型粘度計にて粘度を
測定したところ、５００ｃｐであった。また、このもの
を起泡させたところ十分商品価値があり、良質なアーモ
ンドの風味を保っていた。また、要冷９０日間物性変化
がなく、ロングライフ性に問題なかった。Example 1 Mixed oil of coconut oil and soybean oil 25% by weight, water 50% by weight, emulsifier (mixture of lecithin, sucrose fatty acid ester, monoglyceride, and propylene glycol fatty acid ester) 1
weight%, sodium caseinate 1% by weight, milk powder 1% by weight,
12% by weight of caster sugar, and Ryomondo paste (particle size 80
Pre-emulsification was carried out at a temperature of 60° C. by blending 10 wt. % (2.6 wt. % moisture) of ~400 mesh to obtain a pre-emulsion with a total solid content of 48 wt. %. Next, this pre-emulsion was heated to about 50 kg/kg at about 60°C using a homogenizer.
After homogenization at a pressure of 11, UHT sterilization treatment (VTI
S sterilizer (manufactured by Alfa Laval)], and after cooling, the mixture was aseptically filled into paper containers (Tetra Pack) to obtain the foamable oil-in-water emulsion containing nuts of the present invention. - After late aging, this emulsified fat was in a fluid state, and its viscosity was measured with a B-type viscometer and found to be 500 cp. Furthermore, when this product was foamed, it had sufficient commercial value and maintained a high-quality almond flavor. In addition, there was no change in physical properties during 90 days of cooling, and there was no problem with long life.
比較例１
８０メツシユ以下のアーモンドペーストを用いた以外は
実施例１と同配合で同様に実施したところ、予備乳化物
の粘度が高く、ＵＨＴ滅菌滅菌処理時速流速ち、かろう
じて充填可能であったものの、得られた乳化脂は翌日ペ
ースト状となり、起泡させても十分な性能を有していな
かった。Comparative Example 1 The same formulation as in Example 1 was carried out except that an almond paste of 80 mesh or less was used. However, the viscosity of the pre-emulsion was high and the UHT sterilization process had a low flow rate, so it was barely possible to fill it. The emulsified fat obtained became a paste the next day and did not have sufficient performance even when foamed.
本発明の製造法によれば、品質が安定し、長期保存可能
で、且つ堅果風味の優れた堅果類含有起泡性水中油型乳
化脂を製造することができる。According to the production method of the present invention, it is possible to produce a nut-containing foamable oil-in-water emulsified fat that is stable in quality, can be stored for a long time, and has an excellent nut flavor.
Claims (1)
を焙焼後粒度８０〜４００メッシュに粉砕してなる堅果
ペーストを加えて予備乳化物を調製し、これをＵＨＴ滅
菌処理することを特徴とする堅果類含有起泡性水中油型
乳化脂の製造法。A pre-emulsion is prepared by adding a nut paste obtained by roasting nuts and grinding them to a particle size of 80 to 400 mesh to oil-in-water type emulsified fat components such as oil, water, and emulsifier, and then UHT sterilizing this. A method for producing a foamable oil-in-water emulsified fat containing nuts, characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60159517A JPS6222562A (en) | 1985-07-19 | 1985-07-19 | Production of foamable oil-in-water type emulsified fat containing nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60159517A JPS6222562A (en) | 1985-07-19 | 1985-07-19 | Production of foamable oil-in-water type emulsified fat containing nut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6222562A true JPS6222562A (en) | 1987-01-30 |
| JPH0471503B2 JPH0471503B2 (en) | 1992-11-13 |
Family
ID=15695499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60159517A Granted JPS6222562A (en) | 1985-07-19 | 1985-07-19 | Production of foamable oil-in-water type emulsified fat containing nut |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6222562A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6423841A (en) * | 1987-07-18 | 1989-01-26 | Meiji Seika Kaisha | Production of baked confectionary |
| WO2013008904A1 (en) * | 2011-07-14 | 2013-01-17 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| WO2022202444A1 (en) * | 2021-03-26 | 2022-09-29 | 不二製油グループ本社株式会社 | Foamable oil-in-water type emulsion containing seed paste |
| WO2023054489A1 (en) | 2021-09-28 | 2023-04-06 | 不二製油グループ本社株式会社 | Oil-in-water emulsion containing transesterified oil |
-
1985
- 1985-07-19 JP JP60159517A patent/JPS6222562A/en active Granted
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6423841A (en) * | 1987-07-18 | 1989-01-26 | Meiji Seika Kaisha | Production of baked confectionary |
| JPH0441573B2 (en) * | 1987-07-18 | 1992-07-08 | Meiji Seika Co | |
| WO2013008904A1 (en) * | 2011-07-14 | 2013-01-17 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| CN103648291A (en) * | 2011-07-14 | 2014-03-19 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing same |
| JPWO2013008904A1 (en) * | 2011-07-14 | 2015-02-23 | 株式会社明治 | Foamable oil-in-water emulsion and method for producing the same |
| WO2022202444A1 (en) * | 2021-03-26 | 2022-09-29 | 不二製油グループ本社株式会社 | Foamable oil-in-water type emulsion containing seed paste |
| JPWO2022202444A1 (en) * | 2021-03-26 | 2022-09-29 | ||
| CN117042616A (en) * | 2021-03-26 | 2023-11-10 | 不二制油集团控股株式会社 | Foaming oil-in-water emulsion containing seed paste |
| WO2023054489A1 (en) | 2021-09-28 | 2023-04-06 | 不二製油グループ本社株式会社 | Oil-in-water emulsion containing transesterified oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0471503B2 (en) | 1992-11-13 |
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