Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Reexamination Certificate
1994-02-03
2002-12-24
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
C426S602000, C426S607000, C426S585000, C426S586000
Reexamination Certificate
active
06497914
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to an oil-and-fat feedstock for production of cream by a specific formulation with particular physical properties. It also relates to a low-oil cream composition produced from such an oil-and-fat feedstock.
BACKGROUND OF THE INVENTION
In recent years, there has been a demand in the field of food industry on the development of low-caloric, light and soft food with varying the habit of eating and with increasing the intention of health.
Although fresh cream obtained from fresh milk is excellent in view of its flavor, body and the like, it has a very high fat content and is not necessarily suitable in veiw of the recent demand for the development of low-caloric food. In addition, fresh cream has unstable physical properties and is expensive.
It has been proposed to produce whipping cream having stable physical properties from vegetable fats and oils. By using such whipping cream, it is possible to produce food of lower caloric value than that obtained with fresh cream. However, such whipping cream does not ordinarily exhibit stable physical properties after whipping, if the content of oily ingredients is not greater than 40%, based on the total weight of the cream. Therefore, attempts to decrease the content of oily ingredients have been made for the purpose of attaining a light flavor a decrease in and calories. That is, JP-B 62-118855, JP-B 63-32421, JP-A 64-51054 and the like disclose various methods in which a particular emulsifying agent is added to cream in a great amount. Also, a process for producing low-oil cream is proposed in JP-A 2-100646 by adjusting the amount of lauric-type oil-and-fat ingredient and solid fat content (SFC) in cream.
DISCLOSURE OF THE INVENTION
Problems to be Solved by the Invention
However, these kinds of whipping low-oil cream have the following disadvantages. For example, in the case of cream characterized by the use of an emulsifying agent, the addition of a selected particular emulsifying agent to the cream in great amounts is required for the purpose of attaining stable physical properties of the cream. Even if the physical properties of the cream are said to be stable, this only means that the texture of the cream is achieved with air bubbles held as a result of the function of the emulsifying agent. Such a kind of cream has only a small portion of the original good taste provided by oil, and the flavor thereof is significantly deteriorated by the addition of an emulsifying agent in great amounts.
In the low-oil creamy oil-and-fat composition disclosed in JP-A 2-100646, the solid fat content (SFC) of oily ingredients contained therein is not less than 50% at 5° C. and 30% to 40% at 15° C. Such oily ingredients exhibit a relatively gentle curve of the solid fat content (SFC); therefore, even if a cream composition is produced using these oily ingredients and then whipped, it is difficult to obtain whipped cream having sharp melting properties in the mouth and cool feeling. This composition exhibits poor shape retention when left to stand at room temperature. Further, with a decrease in the oily-ingredient content, the physical properties of the composition, such as over-run after the whipping and capability of making artificial flowers (decorations) are seriously deteriorated.
One object of the present invention is to provide a low-oil cream composition which does not require the use of a great amount of a selected particular emulsifying agent, even if the oily-ingredient content is low, has good over-run after whipping and capable of making artificial flowers, exhibits good stability at room temperature and possesses an excellent flavor as well as excellent and melting properties in the mouth. Also provided is an oil-and-fat feedstock for production of the cream composition.
As described hereinafter, it has been found that the above problems can be solved by combining certain amounts of lauric-type oil-and-fat ingredient and SUS-type triglycerides in oily ingredients. In addition, it has also been found that, when fresh cream (cream containing milk fat) is added to feedstocks so as to provide the flavor and body of fresh cream, the properties of the whipped cream are deteriorated in respect to artificial flower making capablility and shape retention.
Another object of the present invention is to provide a low-oil cream composition containing milk fat which has good shape retention after the whipping and has excellent capability for making artificial flowers as well as good flavor and possesees a body comparable to fresh cream.
Means for Solving the Problems
In general, conventional oily ingredients having a high content of SUS-type triglycerides are disadvantageous in that any cream composition prepared therefrom has quite poor emulsion-stability and has a tendency to cause the so-called “thickening (plasticization)”. It has, therefore, been said so far that the conventional oily ingredients are unfavorable as the raw materials of whipping cream.
However, the present inventors have studied in detail the original function of oily ingredients, and found that the above-described problems can be solved by combining a lauric-type oil-and-fat ingredient with the conventional oily ingredients which are rich in SUS-type triglycerides. Further, they have succeeded in obtaining, with the use of such a mixture of oily ingredients, a low-oil cream composition having good whipping properties, excellent stability at room temperature, as well as extremely good flavor and melting properties in the mouth.
That is, one aspect of the present invention relates to an oil-and-fat feedstock for the production of cream, which comprises SUS-type triglycerides at an amount of at least 25% and a lauric-type oil-and-fat ingredients in an amount of from 5% to 60% based on the total weight of the oily ingredients, and a low-oil cream composition produced by using the feedstock.
The present inventors have further studied a combination of the oil-and-fat feedstock comprising a mixture of oily ingredients rich in SUS-type triglycerides and a lauric-type oil-and-fat ingredient with fresh cream. As a result, they have succeeded in obtaining a low-oil cream composition having good whipping properties, excellent stability at room temperature, as well as extremely good flavor and body, which is comparable to natural fresh cream, by mixing a separately prepared emulsion of the above-described particular oily ingredients and fresh cream (cream containing milk fat) rather than emulsification of all feedstocks of cream together, i.e., with prevention of the integration of all or most all of the oily particles in the respective ingredients.
That is, another aspect of the present invention relates to a low-oil cream composition which comprises a mixture of an emulsion comprising SUS-type triglycerides at an amount of at least 25% and a lauric-type oil-and-fat ingredient at an amount of from 5% to 60% in the oily ingredients [hereinafter sometimes abbreviated as Emulsion (A)] and an emulsion comprising milk fat [hereinafter sometimes abbreviated as Emulsion (B)] and, based on the total weight of the oily ingredients, the content of SUS-type triglicerides being at least 20%, the content of a lauric-type oil-and-fat being from 5% to 60% and the content of milk fat being from 5% to 25%. All the percents used herein relating to the amount of the ingredients are by weight.
As used herein, the term “cream” or “cream composition” refers to an oil-in-water (O/W) type or water-in-oil-in-water type (W/O/W) emulsion having whipping properties which contains base materials such as oily ingredients, proteins, water and other ingredients. Such cream or cream composition may also be called “whipping cream”. When this cream composition is whipped so as to hold air bubbles therein, with a whipping tool or an exclusive mixer, it will become “whipped cream”, so called in general.
Similarly, Emulsion (A) and (B) of the present invention contain oily ingredients, proteins, water and other ingredients.
Hereinafter the present inventio
Ebihara Yoshitaka
Hidaka Hiroshi
Iwai Naomi
Izumi Tugio
Miyabe Masaaki
Fuji Oil Co., Ltd.
Paden Carolyn
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