Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1994-04-13
1996-02-27
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426579, 426589, 426602, A23L 1187, A23L 105, A23L 10522
Patent
active
054946956
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a custard cream, a body (solidified shape) of which is formed by utilizing crystallizability of an oil-and-fat containing not less than 70% of SUS type triglycerides. Therefore, according to the present invention, there can be provided a high grade custard cream using no starch and having good melting properties in the mouth and smooth texture.
PRIOR ART
A body of a custard cream is generally composed of polysaccharides such as starch (soft flour), gelatinizing agent and the like and therefore the custard cream has such defects as sticky and rough mouth feel and very inferior melting properties in the mouth. In addition, although a foamable oil-in-water emulsion, that is, a foamable custard cream, a body of which is formed by adding ingredients such as yolk, milk and the like to a whipped cream and whipping them has been provided since a few years ago, it has persistently the same properties as those of the conventional whipped cream, is of weak taste and poor body due to the relationship with over-run and has no resistance to heat.
On the other hand, there has never been known previously a custard cream, a body of which is formed by utilizing crystallizability of an oil-and-fat.
OBJECTS OF THE INVENTION
The object of the present invention is to obtain a custard cream-like foodstuff having good melting properties in the mouth and smooth texture by utilizing crystallizability of an oil-and-fat without using polysaccharides such as starch (soft flour), gelatinizing agent and the like and without forming a body utilizing foaming force as in the case of a whipped cream.
DISCLOSURE OF THE INVENTION
In order to attain the above object, the present inventors studied intensively and, as the result, we found that a custard cream in which no polysaccharides such as starch, gelatinizing agent and the like are used as a body forming agent can be obtained by utilizing crystallizability of an oil-and-fat rich in SUS type triglycerides. And this custard cream of an oil-and-fat body is a novel custard cream having much better melting properties in the mouth and extremely smooth texture different from those of a custard cream of a starch body, including a custard cream-like foodstuff and custard-flavored cream. The present invention is explained in detail below.
Since an oil-and-fat rich in SUS type triglycerides has inherently such the properties that stability of emulsificated state is extremely low and thickened state (plastic state) is easy to be caused, it has been said to be unsuitable for preparing an oil-in-water emulsion composition. Thus, the present inventors paid attention to this thickened state and, by using daringly thickened state which is thought to be defects, we succeeded in obtaining a custard cream which utilizes crystallizability without using polysaccharides such as starch, gelatinizing agent and the like.
That is, the present invention relates to a custard cream which comprises utilizing crystallizability of an oil-and-fat containing not less than 70% (referred to as weight % hereinafter) of SUS type triglycerides and having not less than 70% of SFC at 5.degree. C. and not less than 55% of SFC at 15.degree. C. More preferably, the present invention relates to a custard cream wherein the number of carbon atoms of fatty acid residue in a 1,3-disaturated triglyceride of the SUS type triglyceride is 16 and/or 18.
Examples of the oil-and-fat rich in SUS triglycerides are palm oil, illipe butter and shea butter, and hardened or fractionated oil-and-fat thereof, and interesterificated butter obtained by introducing a saturated fatty acid in 1,3-positions of an oil-and-fat rich in unsaturated fatty acids at 2-position. The SUS type triglyceride refers to a 2-unsaturated-1,3-disaturated triglyceride, and the number of carbon atoms of fatty acid residue therein is 8 to 22 (small amount of short chain fatty acid may be contained therein), 16 and/or 18 being most preferable. Examples of the 2-positional unsaturated fatty acid are oleic acid, linoleic ac
REFERENCES:
patent: 5167975 (1992-12-01), Tsurumaki et al.
patent: 5338560 (1994-08-01), Wesdorp et al.
patent: 5360625 (1994-11-01), Sikking et al.
Inayoshi Kuniaki
Yabuuchi Sayoko
Fuji Oil Company Limited
Hunter Jeanette
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