CN113692230A

CN113692230A - Foamable oil-in-water type emulsified oil and fat composition

Info

Publication number: CN113692230A
Application number: CN202080025683.XA
Authority: CN
Inventors: 宫本凉辅; 矶部敏秀
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2019-03-29
Filing date: 2020-03-30
Publication date: 2021-11-23
Anticipated expiration: 2040-03-30
Also published as: JP6990341B2; WO2020203953A1; JPWO2020203953A1; CN113692230B

Abstract

The present invention provides a foamable oil-in-water type emulsified oil composition containing 25 to 50% of an oil and fat, 45 to 70% of water, 3 to 50% of a lauric glyceride oil and 40 to 90% of a palm-based oil and fat containing 45 to 70% of S2U in the whole oil and fat, less than 1% of a transesterified oil and fat, less than 1% of a trans fatty acid and 47 to 65% of a saturated fatty acid in the whole constituent fatty acids of the oil and fat, 0.1 to 1% of a polyglycerin fatty acid ester containing 6 to 25% of saturated fatty acids of C16 and C18 and 55 to 85% of saturated fatty acids of C20 or more in the whole constituent fatty acids of the polyglycerin fatty acid ester, 0.05 to 0.5% of an emulsifier, the amount of unsaturated fatty acids is 60 to 100% of the total fatty acids constituting the emulsifier.

Description

Foamable oil-in-water type emulsified oil and fat composition

Technical Field

The present invention relates to an edible foamable oil-in-water type emulsified fat composition, a whipped cream obtained by whipping the composition, and a food product containing the whipped cream.

Background

Whipped cream is produced by foaming a foamable oil-in-water emulsion. The whipped cream is required to have a good flavor, a clear melting property in the mouth (Japanese: シャープな kokai け) and a good richness (Japanese: コク), and in recent years, it is required to have a high freezing storage resistance in addition to these properties. That is, even when the whipped cream is thawed after being frozen and stored, it is required that the whipped cream has a good flavor, a clear melting property in the mouth, a good richness and a tender texture (Japanese: みずみずしい texture) and is retained.

Examples of the raw material oil or fat that can be used for whipped cream include lauric glyceride-based oils and palm-based oils and fats (Japanese: パーム -based oils and fats). When a large amount of the lauric glyceride-based oil or fat is blended, a clear melting property in the mouth and a good rich feeling can be obtained, and the freezing storage resistance is high, but the content of saturated fatty acid is increased, which causes a risk in health and a problem of an increase in cost. Further, when a large amount of palm-based oil or fat is blended, although it is advantageous in terms of cost, there is a problem that the conventional freezing and storage resistance is lowered, and when the whipped cream is frozen and thawed, cracks (Japanese: ひ streak slits れ) and cracks (Japanese: ) are likely to occur on the surface of the whipped cream, and the flavor, texture, and the like are deteriorated.

Patent document 1 discloses a foamable oil-in-water type emulsified oil and fat composition containing egg yolk lysolecithin and/or egg yolk lecithin and polyglycerol saturated fatty acid ester having specific saturated fatty acids, for the purpose of preventing the shape of whipped cream after freeze-preservation and thawing from losing its shape, cracks, roughness in texture (Japanese clothing: the rough texture れ of the coated article), and deterioration in flavor.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 2014-132848

Disclosure of Invention

Problems to be solved by the invention

However, in all examples of patent document 1, a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acids is palmitic acid or stearic acid is used, and a transesterified oil or fat is used. In these examples, the cost is high, and the whipped cream after freezing and thawing has a problem of poor melting property in the mouth and insufficient thick and mellow feeling. Further, the hardened fats and oils blended in most examples of this document contain a large amount of trans fatty acids, and are not preferable in terms of health.

In view of the above-described circumstances, an object of the present invention is to provide a foaming oil-in-water type emulsified oil and fat composition which is substantially free of transesterified oils and trans fatty acids and has a low content of saturated fatty acids, but which can produce whipped cream which is less likely to cause cracks and cracks after freezing and thawing the whipped cream, has good flavor and melting properties in the mouth, has a strong and mellow feeling, and can give a tender mouthfeel.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that, even when ester-exchanged fats and oils and trans fatty acids are substantially not contained, and the content of saturated fatty acid is suppressed, and when the following foaming oil-in-water type emulsified oil and fat composition is used, specifically, a lauric glyceride-based fat and a palm-based fat containing 45 to 70 wt% of S2U are used as fats and oils in a specific amount, and a polyglycerol fatty acid ester to which a specific constituent fatty acid is bonded and an emulsifier having a specific amount of an unsaturated fatty acid as a constituent fatty acid are blended in a specific amount, the whipped cream obtained by whipping the foamable oil-in-water type emulsified oil and fat composition is less likely to cause cracks and fissures even after freezing and thawing, has good flavor and melting properties in the mouth, has a strong and mellow feeling, and can give a tender mouthfeel, and thus the present invention has been completed.

That is, one aspect of the present invention relates to a foamable oil-in-water type emulsified oil and fat composition containing 25 to 50 wt% of an oil and fat and 45 to 70 wt% of water in the entire foamable oil-in-water type emulsified oil and fat composition, wherein the entire oil and fat composition contains 3 to 50 wt% of a lauric acid glyceride oil and 40 to 90 wt% of a palm-based oil and fat containing 45 to 70 wt% of S2U, the content of a transesterified oil and fat is less than 1 wt%, the entire constituent fatty acids of the oil and fat composition contains less than 1 wt% of a trans fatty acid and 47 to 65 wt% of a saturated fatty acid, the entire oil phase contains 0.1 to 1 wt% of a polyglycerol fatty acid ester a, the entire constituent fatty acids of the polyglycerol fatty acid ester a contain 95 to 100 wt% of a saturated fatty acid, and the polyglycerol fatty acid ester a contains 6 to 25 wt% of a saturated fatty acid having 16 and 18 carbon atoms, and the total amount of the oil and the amount of the saturated fatty acid ester a, And 55 to 85 wt% of saturated fatty acid having 20 or more carbon atoms, wherein the total amount of the foamable oil-in-water type emulsified oil composition contains 0.05 to 0.5 wt% of an emulsifier, and the content of unsaturated fatty acid in the emulsifier is 60 to 100 wt% of the total fatty acid components.

The foamable oil-in-water type emulsified oil composition preferably further contains a polyglycerol fatty acid ester B in an amount of 0.05 to 1 wt% based on the total oil phase, and the content of saturated fatty acids having 20 or more carbon atoms in the polyglycerol fatty acid ester B is 90 to 100 wt% based on the total constituent fatty acids of the polyglycerol fatty acid ester B. The foamable oil-in-water type emulsified fat composition preferably further contains 5 to 50 wt% of milk fat in the whole fat. Preferably the milk fat is milk fat of whipped cream origin.

The second aspect of the present invention relates to whipped cream obtained by whipping the foamable oil-in-water type emulsified oil and fat composition, and also relates to food products obtained by coating, pouring, or sandwiching the whipped cream. The food may be a food frozen at-40 ℃ to-10 ℃.

Effects of the invention

According to the present invention, it is possible to provide a foaming oil-in-water type emulsified oil and fat composition which is substantially free of transesterified oils and fats and trans-fatty acids and has a low content of saturated fatty acids, but which can produce whipped cream which is less likely to cause cracks and fissures after freezing and thawing the whipped cream, has good flavor and melting properties in the mouth, has a strong and mellow feeling, and can give a tender mouthfeel.

Detailed Description

The present invention will be described in further detail below.

The foamable oil-in-water type emulsified oil or fat composition of the present invention is an oil-in-water type emulsion composed of an oil phase containing an oil or fat and an oil-soluble material other than the oil or fat, which is used as needed, and an aqueous phase containing water and a water-soluble material, which is used as needed. The foamable oil-in-water type emulsified oil and fat composition exhibits foamability, and the whipped cream of the present invention can be obtained by whipping and foaming the composition. The fat or oil is a triglyceride in which 3 molecules of fatty acid are ester-bonded to 1 molecule of glycerin. The fatty acids constituting the triglyceride are referred to as constituting fatty acids.

Specifically disclosed is a foamable oil-in-water type emulsified oil or fat composition which contains a specific amount of an oil or fat and water, wherein the oil or fat is composed of a specific amount of a lauric glyceride oil or fat and a specific amount of a palm oil or fat containing a specific amount of S2U, wherein a specific amount of a polyglycerol fatty acid ester A to which a specific constituent fatty acid is bonded is blended in an oil phase, and wherein a specific amount of an emulsifier is blended, wherein the content of an unsaturated fatty acid in the constituent fatty acid is a specific amount.

The foamable oil-in-water type emulsified oil and fat composition of the present invention preferably contains 25 to 50% by weight of oil and fat in total, more preferably 25 to 45% by weight, and still more preferably 25 to 40% by weight in the total composition. If the content of the oil or fat is less than 25% by weight, the thick and mellow feeling of the oil may be hardly felt in the whipped cream. If the amount is more than 50% by weight, the emulsion stability of the foamable oil-in-water type emulsion oil or fat composition may be deteriorated.

The foamable oil-in-water type emulsified oil and fat composition of the present invention preferably has a water content of 45 to 70 wt%, more preferably 50 to 70 wt%, and still more preferably 55 to 70 wt% based on the total composition. If the water content is less than 45% by weight, the emulsion stability may be deteriorated, and if it exceeds 70% by weight, the thick and mellow feeling of oil may be hardly felt in the whipped cream.

The fat or oil contained in the foamable oil-in-water type emulsified fat or oil composition of the present invention contains at least a lauric glyceride fat or oil and a palm fat or oil.

The lauric glyceride-based oil or fat is an oil or fat containing a large amount of lauric acid as a constituent fatty acid, and specifically, it is sufficient if the lauric acid content in the constituent fatty acid is substantially 35% by weight or more, and examples thereof include palm kernel oil, coconut oil, and fractionated oils and extremely hydrogenated oils thereof. The foamable oil-in-water type emulsified oil or fat composition of the present invention preferably contains 3 to 50% by weight of the lauric glyceride-based oil or fat, more preferably 3 to 45% by weight, even more preferably 5 to 40% by weight, and particularly preferably 5 to 30% by weight, of the entire oil or fat contained in the composition. If the lauric glyceride-based oil or fat content is less than 3 wt%, the whipping time required for producing whipped cream becomes long, and thus whipped cream in an appropriate state may not be obtained. If the amount exceeds 50% by weight, the cost becomes too high, and the surface of the whipped cream may become dry (Japanese: ボソつく).

The palm-based fat is derived from palm oil, and preferably contains 45 to 70 wt% of S2U in the entire palm-based fat from the viewpoint of foamability and melting property of whipped cream in the mouth. More preferably 50 to 60 wt%. Here, S2U means a triglyceride in which 2 molecules of saturated fatty acid S having 12 or more carbon atoms (preferably 24 or less carbon atoms) and 1 molecule of unsaturated fatty acid U having 16 or more carbon atoms (preferably 24 or less carbon atoms) are bonded to 1 molecule of glycerin as constituent fatty acids, and the bonding position of S and U is not limited. Examples of the palm-based fat/oil containing 45 to 70 wt% of S2U in the entire constituent fatty acids include palm oil medium-melting-point fraction butter (Japanese: パーム medium-melting-point fraction butter), palm olein (Japanese: パームオレイン), palm oil, and the like. These palm-based oils and fats may be used alone, or 2 or more kinds of palm-based oils and fats may be used in combination so that the content of S2U is in the range of 45 to 70 wt% as the whole palm-based oil and fat. When 2 or more palm-based oils and fats are mixed, the S2U content of each palm-based oil and fat may not be in the range of 45 to 70 wt%.

The foamable oil-in-water type emulsified oil and fat composition of the present invention preferably contains 40 to 90 wt% of the palm-based oil and fat containing 45 to 70 wt% of the S2U in the entire oil and fat contained in the composition, more preferably 45 to 90 wt%, further preferably 55 to 90 wt%, and particularly preferably 55 to 80 wt%. If the content of the palm-based oil or fat is less than 40% by weight, the surface of the whipped cream may be dried. If the content is more than 90% by weight, the whipping time required for producing the whipped cream may become long, and thus the whipped cream in an appropriate state may not be obtained.

The fat or oil preferably contains a lauric glyceride-based fat or oil and a palm-based fat or oil, and further contains a highly hydrogenated high erucic acid rapeseed oil. The highly hydrogenated rapeseed oil with high erucic acid content is an oil obtained by extremely hydrogenating a fat obtained by extracting from a rapeseed variety having a erucic acid (erucic acid) content of substantially 40% or more. By matching with the high erucic acid refined rapeseed extremely hydrogenated oil, cracks and fissures generated after the whipped cream is frozen and thawed can be better inhibited.

When the highly hydrogenated erucic acid rapeseed oil is used, the content thereof is preferably 0.5 to 1.5% by weight, more preferably 1.0 to 1.5% by weight, based on the whole fat contained in the foamable oil-in-water type emulsified fat composition of the present invention. If the content of the extremely hydrogenated oil of the high erucic acid rapeseed is less than 0.5% by weight, the effect by blending it cannot be sufficiently obtained, and if it exceeds 1.5% by weight, the emulsion stability of the foamable oil-in-water type emulsified oil and fat composition may be deteriorated.

From the viewpoint of the richness of the whipped cream, the smaller the content of the transesterified oil or fat, the better. The transesterified fat or oil herein means a fat or oil obtained by subjecting an edible fat or oil to a transesterification reaction. Examples of the edible oil and fat include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, olive oil, etc., animal oils and fats such as milk fat, beef tallow, lard, fish oil, etc., and edible oils and fats obtained by subjecting them to processing such as hydrogenation, fractionation, transesterification, etc. may also be used. The method for producing the transesterified oil or fat is not particularly limited, and the transesterified oil or fat can be produced by a conventional method. For example, a chemical method of adding 0.01 to 1.0 wt% of sodium methoxide or sodium ethoxide to the raw material fat or oil to cause a random transesterification reaction, an enzymatic method of performing transesterification using an enzyme such as lipase, or the like can be used.

Specifically, the total amount of the fat or oil contained in the foamable oil-in-water type emulsified fat or oil composition of the present invention preferably contains the transesterified fat or oil in an amount of less than 1% by weight, or does not contain it at all, more preferably does not contain it at all. When the content of the transesterified oil or fat is 1% by weight or more, the cost may be increased, the foamability may be reduced, and the thick and mellow feeling of the whipped cream may be insufficient.

From the viewpoint of health, it is preferable that the constituent fatty acids of the oil or fat contained in the foamable oil-in-water type emulsified oil or fat composition of the present invention do not contain a large amount of trans fatty acids. Here, the trans fatty acid refers to an unsaturated fatty acid having a trans double bond. Specifically, the trans fatty acid is preferably contained or not contained, more preferably not contained at all, as the constituent fatty acid in a range of less than 1% by weight of the total constituent fatty acids of the oil or fat. In order to reduce the content of trans fatty acids, the amount of partially hydrogenated oil to be incorporated into the foamable oil-in-water type emulsified oil and fat composition of the present invention may be reduced.

Similarly, from the viewpoint of health, it is preferable that the content of saturated fatty acids be as small as possible as constituent fatty acids of the fat or oil. Specifically, the saturated fatty acid is preferably 47 to 65% by weight, more preferably 50 to 60% by weight, of the total constituent fatty acids of the fat or oil. If the content of the saturated fatty acid is less than 47% by weight, the foaming properties of the foamable oil-in-water type emulsified oil and fat composition may be deteriorated, and if it exceeds 65% by weight, it may be not preferable in terms of health.

From the viewpoint of flavor, the foamable oil-in-water type emulsified oil and fat composition of the present invention preferably further contains milk fat as an oil and fat. The content of the milk fat is preferably 5 to 50 wt%, more preferably 10 to 50 wt%, and even more preferably 20 to 50 wt% of the total fat contained in the foamable oil-in-water type emulsified fat composition. If the content of the milk fat is less than 5% by weight, the milk flavor obtained by blending the milk fat may not be sufficiently perceived, and if it exceeds 50% by weight, the tenderness of the whipped cream after freezing and thawing may be deteriorated. The milk fat refers to milk fat obtained from milk raw materials such as anhydrous cream (butter oil) or fresh cream, butter, buttermilk powder, fresh milk, cow milk, whole milk powder, concentrated milk, cheese, sour cream (japanese: サワークリーム), sugar-free condensed milk, and sugar-added condensed milk, or milk fat components contained in the milk raw materials.

From the viewpoint of flavor, the milk fat is more preferably milk fat derived from whipped cream. When the foamable oil-in-water type emulsified oil or fat composition of the present invention contains fresh cream, the content of the fresh cream is preferably 5 to 50% by weight, more preferably 10 to 50% by weight, and even more preferably 20 to 50% by weight of the total foamable oil-in-water type emulsified oil or fat composition. The fresh cream is "fresh cream obtained by removing components other than the cream component from fresh milk, cow milk, or particularly cow milk to make the cream component 18.0% or more" defined in provinces such as milk, and in the present invention, fresh cream having a cream component of 30 to 48% is preferably used from the viewpoint of obtaining good whippability.

The oil or fat contained in the foamable oil-in-water type emulsified oil or fat composition of the present invention may contain the lauric glyceride oil or fat, the palm oil or fat containing 45 to 70 wt% of S2U, the high erucic acid rapeseed extremely hydrogenated oil, and other edible oils and fats other than butter fat, in an amount not detrimental to the effects of the present invention. Such other edible oil or fat is not particularly limited as long as it can be used in whipped cream, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, and the like, animal oils and fats such as lard, and fractionated oils, hydrogenated oils, and mixed oils thereof.

The foamable oil-in-water type emulsified oil and fat composition of the present invention contains a polyglycerol fatty acid ester a having a specific constituent fatty acid composition. The polyglycerin fatty acid ester a contains saturated fatty acids having 16 and 18 carbon atoms and saturated fatty acids having 20 or more carbon atoms as constituent fatty acids, and specifically contains 95 to 100% by weight of saturated fatty acids, 6 to 25% by weight of saturated fatty acids having 16 and 18 carbon atoms, and 55 to 85% by weight of saturated fatty acids having 20 or more carbon atoms (preferably, 24 or less carbon atoms) in the entire constituent fatty acids. The content of saturated fatty acids is preferably 98 to 100% by weight, the content of saturated fatty acids having 16 and 18 carbon atoms is preferably 6 to 20% by weight, and the content of saturated fatty acids having 20 or more carbon atoms is preferably 60 to 85% by weight. If the content of the saturated fatty acid having 16 and 18 carbon atoms is less than 6% by weight, the whipped cream after freezing and thawing may be deteriorated in melting property and water tenderness in the mouth, and if it exceeds 25% by weight, cracks or fissures may be generated in the whipped cream after freezing and thawing. When the content of the saturated fatty acid having 20 or more carbon atoms is less than 55% by weight, cracks or fissures may occur in the whipped cream after freezing and thawing, and when it exceeds 85% by weight, the whipped cream after freezing and thawing may have deteriorated melting properties in the mouth and water-tenderness.

The content of the polyglycerol fatty acid ester a is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.9% by weight, and still more preferably 0.3 to 0.8% by weight, based on the whole oil phase of the foamable oil-in-water type emulsified oil and fat composition of the present invention. If the content of the polyglycerol fatty acid ester a is less than 0.1% by weight, cracks or fissures may occur in the whipped cream after freezing and thawing, and if it exceeds 1% by weight, the whipped cream may have poor suitability for entry, and may not have a sufficient overrun during whipping. Examples of commercially available products of the polyglycerin fatty acid ester A include "SY Glyster CV-23" (manufactured by Saka chemical industry Co., Ltd.) and "SY Glyster CV-1L" (manufactured by Saka chemical industry Co., Ltd.).

The foamable oil-in-water type emulsified oil and fat composition of the present invention preferably contains a polyglycerin fatty acid ester B containing a large amount of a saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid in addition to the polyglycerin fatty acid ester a. By blending the polyglycerin fatty acid ester B, the occurrence of cracks and fissures after freezing and thawing of the whipped cream can be more favorably suppressed. Specifically, the polyglycerin fatty acid ester B contains 90 to 100% by weight of a saturated fatty acid having 20 or more carbon atoms in the total constituent fatty acids. The content of the saturated fatty acid having 20 or more carbon atoms is preferably 95 to 100% by weight. Examples of commercially available products of the polyglycerin fatty acid ester B include "SY Glyster DDB-750" (manufactured by Saka pharmaceutical industry Co., Ltd.) and "POEM J-46B" (manufactured by Limo vitamin Co., Ltd.).

The content of the polyglycerol fatty acid ester B is preferably 0.05 to 1 wt%, more preferably 0.1 to 0.9 wt%, and still more preferably 0.3 to 0.8 wt% of the entire oil phase of the foamable oil-in-water type emulsified oil and fat composition of the present invention. If the content of the polyglycerin fatty acid ester B is less than 0.05% by weight, the effect of blending the polyglycerin fatty acid ester B cannot be sufficiently obtained, and if it exceeds 1% by weight, the whipped cream may have poor changeability in the mouth.

The foamable oil-in-water type emulsified oil and fat composition of the present invention contains an emulsifier containing a large amount of unsaturated fatty acids as constituent fatty acids. Specifically, the content of unsaturated fatty acids in the total constituent fatty acids of the emulsifier is 60 to 100% by weight, preferably 80 to 100% by weight. Examples of the emulsifier include various lecithins such as soybean lecithin, egg yolk lecithin, fractionated lecithin thereof (Japanese: drawing レシチン), modified lecithin such as lysolecithin obtained by subjecting the above to enzymatic hydrolysis, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. As a commercially available product of the emulsifier, various lecithins can be exemplified, and "SY Glyster MO-5S" (manufactured by Saka pharmaceutical industries, Ltd.) as a polyglycerin fatty acid ester can be exemplified.

The content of the emulsifier containing a large amount of unsaturated fatty acid as the constituent fatty acid is 0.05 to 0.5 wt%, preferably 0.1 to 0.4 wt%, and more preferably 0.1 to 0.3 wt% in the whole foamable oil-in-water type emulsified oil and fat composition of the present invention. If the content of the emulsifier is less than 0.05 wt%, whippability of the foamable oil-in-water type emulsified oil and fat composition may be poor, and if it exceeds 0.5 wt%, flavor of whipped cream may be impaired.

The foamable oil-in-water type emulsified oil and fat composition of the present invention may contain, as necessary, emulsifiers, thickeners, saccharides, milk materials, flavors, colorants, flavors, salts, vitamins, minerals, oil-soluble antioxidants, and other food ingredients other than those described above, in a range not to impair the effects of the present invention.

Examples of the other emulsifier include a polyglycerin fatty acid ester in which the content of saturated fatty acids having 16 and 18 carbon atoms is less than 6% by weight or more than 25% by weight in the total constituent fatty acids, a polyglycerin fatty acid ester in which the content of saturated fatty acids having 20 or more carbon atoms is less than 55% by weight or more than 85% by weight and less than 90% by weight in the total constituent fatty acids, a polyglycerin fatty acid ester in which the content of unsaturated fatty acids is less than 60% by weight in the total constituent fatty acids, sucrose fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total constituent fatty acids, sorbitan fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total constituent fatty acids, propylene glycol fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total constituent fatty acids, and the like. Only 1 species or 2 or more species of these may be used.

Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin, and at least 1 kind selected from them can be used.

Examples of the saccharide include glucose, granulated sugar, fructose, isomerized sugar, starch saccharide, dextrin, starch, and sugar alcohol, and at least 1 selected from them can be used.

As the milk raw material, casein, whey powder, protein-concentrated whey powder, skim milk powder, lactose, whole milk protein, skim milk, skim-concentrated milk, whey, and the like can be used, and a substance obtained by separating and fractionating protein by UF membrane, ion exchange resin treatment, or the like, and a casein salt such as casein sodium, casein potassium, and at least 1 selected from them can be used.

The taste-imparting agent includes those obtained by subjecting the milk raw material to enzymatic hydrolysis, heating, separation, fractionation, and the like, and at least 1 kind selected from them can be used.

The colorant may be any natural or artificial ingredient that can be used for food applications, and at least 1 selected from them may be used.

The flavor may be any of natural or artificial components that can be used for food applications, and at least 1 selected from them may be used.

The salt is not particularly limited as long as it is a salt generally used for food, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, and the like, and at least 1 selected from them can be used.

The vitamins include those which can be used for food use and which contain vitamin a, vitamin B, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least 1 selected from these vitamins can be used.

Examples of the minerals include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, and phosphorus, and at least 1 food containing these components and a substance classified as a food additive can be used.

Examples of the oil-soluble antioxidant include substances usable for food use containing an antioxidant component as a main component, such as vitamin E and rosemary extract, and at least 1 selected from these can be used.

The method for producing the foamable oil-in-water type emulsified oil and fat composition of the present invention is not particularly limited, and the following can be exemplified. First, an oil-and-fat heated to 50 to 70 ℃ and melted is mixed with a polyglycerin fatty acid ester a, a polyglycerin fatty acid ester B used as needed, an oil-soluble substance as an emulsifier having an unsaturated fatty acid content of 60 to 100 wt% in the total constituent fatty acids used as needed, and oil-soluble raw materials other than these oil-soluble emulsifiers and oil-soluble perfumes used as needed, and the mixture is stirred while being maintained at 50 to 70 ℃ to prepare an oil phase.

In addition, a substance which is water-soluble and has an unsaturated fatty acid content of 60 to 100 wt% in the total constituent fatty acids, which is used as needed, is mixed with warm water at 50 to 70 ℃, and water-soluble raw materials other than the above-mentioned substance, such as water-soluble emulsifiers, proteins, salts, perfumes, thickeners, odorants, saccharides, milk raw materials, colorants, vitamins, and minerals, which are used as needed, are stirred while maintaining the temperature at 50 to 70 ℃, thereby preparing an aqueous phase.

Thereafter, the oil phase was added thereto while stirring the aqueous phase, and pre-emulsification was performed. Thereafter, the foaming oil-in-water type emulsified oil and fat composition of the present invention can be obtained by performing various processes which are conventionally performed in the production of the foaming oil-in-water type emulsified oil and fat composition, such as pulverization, homogenization, preheating, sterilization, 1-time cooling, homogenization, 2-time cooling, 3-time cooling, aging, and the like. When fresh cream is used as a raw material, the foamable oil-in-water type emulsified oil and fat composition may be prepared by a conventional method as described above after fresh cream is added to the aqueous phase, or the foamable oil-in-water type emulsified oil and fat composition of the present invention may be prepared by mixing an oil-in-water type emulsified oil and fat composition prepared by a conventional method as described above with fresh cream.

Thereafter, the resultant foaming oil-in-water type emulsified fat composition is whipped using an open whisk or a closed continuous whipper until a suitable hardness for the purpose of use such as topping, filling and the like is attained, to obtain the whipped cream of the present invention.

The whipped cream of the present invention can be suitably used as a whipped cream for coating, topping, filling, or the like of foods typified by snacks such as sponge cakes, custard cakes (bouche), cookies, and biscuits.

Since the whipped cream of the present invention is less likely to cause cracks or fissures after freezing and thawing, has a good flavor and melting properties in the mouth, has a strong and mellow texture, and can provide a tender texture, a food containing the whipped cream of the present invention can be suitably used as a frozen food. The temperature at the time of freezing the food is not particularly limited, and may be, for example, from-40 ℃ to-10 ℃, preferably from-30 ℃ to-15 ℃, and more preferably from-25 ℃ to-15 ℃. The time for freezing and storing is not particularly limited, and may be about 1 to 180 days.

Examples

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

< raw materials used in examples and comparative examples >

1) (ii) palm kernel oil (melting Point elevation (Japanese: melting Point elevation): 27 ℃, trans fatty acid: 0 wt%, saturated fatty acid having 12 carbon atoms: 44.9 wt%, total saturated fatty acids: 79.5 wt%)

2) "melting point in palm oil" (japanese: パーム oil medium melting point part) "(S2U type triglyceride: 65.8 wt%, trans fatty acid: 0.1 wt%, saturated fatty acid having 12 carbon atoms: 0.2 wt%, total saturated fatty acids: 54.9 wt%)

3) "palm olein" (triglyceride type S2U: 47.4 wt%, trans fatty acid: 0.2 wt%, total saturated fatty acids: 45.9 wt%)

4) (strain) bellied "highly erucic acid refined rapeseed extremely hydrogenated oil" (trans fatty acid: 0 wt%, total saturated fatty acids: 99.9 wt%)

5) "CV-23" manufactured by saka pharmaceutical industry (ltd.) (saturated fatty acids: 99.9 wt%, saturated fatty acid having 16 and 18 carbon atoms: 8.8 wt%, saturated fatty acid having 20 or more carbon atoms: 80.3 wt%)

6) "CV-1L" manufactured by saka pharmaceutical industry (ltd.) (saturated fatty acids: 99.9 wt%, saturated fatty acid having 16 and 18 carbon atoms: 19.9 wt%, saturated fatty acid having 20 or more carbon atoms: 63.9 wt%)

7) "Yelkin TS" manufactured by ADM (ltd.) (unsaturated fatty acids constituting the whole fatty acid: 78.9 wt%)

8) SY Glyster MS-3S manufactured by saka medicine industry (strain) "

9) Defatted milk powder prepared from four-leaf dairy "

10) "Potassium caseinate SPRAY" manufactured by Frieslland Campina DMV Inc "

11) "Lactose HILMAR FINE GRAIND" manufactured by HILMAR Corp "

12) SY Glyster MS-5S manufactured by saka medicine industry (strain) "

13) "SY Glyster MO-5S" manufactured by Saka pharmaceutical industry (Ltd.) (unsaturated fatty acids constituting the whole fatty acid: 70 wt%)

14) DDB-750 (saturated fatty acids having 20 or more carbon atoms constituting the whole fatty acids: 95.7 wt%)

15) "POEM J-46B" manufactured by riken vitamin (ltd.) (saturated fatty acids having 20 or more carbon atoms constituting the whole fatty acids: 97.7 wt%)

16) "POEM DS 100A" manufactured by Liyan vitamin (strain) "

17) "POEM DP-95 RF" manufactured by Liyan vitamin (strain) "

18) SY Glyster MS-3S manufactured by saka medicine industry (strain) "

19) SY Glyster TS-3S manufactured by saka medicine industry (strain) "

20) Salt-free butter (anhydrous butter obtained by dissolving tetrafoil butter (without using salt) and centrifuging, and removing the aqueous phase, manufactured by the four-leaf dairy industry, ltd.): 30 degree centigrade)

21) "Mingzhi fresh cream 45 (milk fat content 45%)" made by Mingzhi dairy "

< evaluation of thawed appearance of whipped cream >

The whipped cream obtained in examples and comparative examples was covered with a sponge cake and a topping was poured thereon, the whole was frozen and then thawed, and the appearance of the whipped cream of the obtained sponge cake was visually observed to evaluate the presence or absence of cracks. The evaluation criteria at this time are as follows.

(presence or absence of crack)

And 5, dividing: the cream was very good as compared with the whipped cream of example 4, and neither cracks nor fissures were observed on the surface of the coating body nor on the topping after thawing. There was no change in state compared to before thawing.

And 4, dividing: the cream was more excellent than the whipped cream of example 4, and had fine cracks or fissures on the surface of the coating or on the topping after thawing.

And 3, dividing: in the same manner as in the whipped cream of example 4, fine cracks and fissures were found on the surface of the coating material and the topping material after thawing.

And 2, dividing: the coating was inferior to the whipped cream of example 4 in that cracks or fissures were large on the surface of the coating or on the topping after thawing.

1 minute: compared with the whipped cream of example 4, it was very poor, and there was a crack to the extent that a sponge cake was exposed on the surface of the coating body after thawing. Large cracks occur in the cast material, and the shape collapses.

< evaluation of functionality of whipped cream >

Each whipped cream obtained in examples and comparative examples was covered with a sponge cake and poured, the whole was frozen and thawed, and the obtained whipped cream of sponge cake was tried to be eaten by 10 skilled panelists, each individual was subjected to sensory evaluation from the viewpoint of flavor, melting in the mouth, richness and tenderness, and the average value of the scores was reported in each table as an evaluation value of the sensory evaluation. The evaluation criteria at this time are as follows. In terms of flavor, similarly, the whipped cream of sponge cake before freezing was also tasted, and the change in flavor before freezing and thawing was evaluated.

(flavor)

And 5, dividing: this was very good compared with the whipped cream of example 4, and no change in milk flavor was perceived before and after freezing and thawing.

And 4, dividing: compared to the whipped cream of example 4, the change in milk flavor was slightly felt before and after freezing and thawing.

And 3, dividing: the same as the whipped cream of example 4, the change in milk flavor was perceived before and after freezing and thawing.

And 2, dividing: the milk flavor was only slightly perceived after thawing, as compared to the whipped cream of example 4.

1 minute: compared to the whipped cream of example 4, it was very poor and no milk flavor was perceived after thawing.

(melting in the mouth)

And 5, dividing: the whipped cream of example 4 was very good, did not cause sublimation and deterioration of water due to freezing, had no greasy feeling, and had extremely good melting property in the mouth.

And 4, dividing: the whipped cream of example 4 was excellent in that sublimation and deterioration of water due to freezing were slightly felt, and the whipped cream was excellent in melting property in the mouth.

And 3, dividing: the same as the whipped cream of example 4, sublimation and deterioration of water due to freezing were observed, but the melting property in the mouth was not inferior.

And 2, dividing: the whipped cream of example 4 was inferior to the whipped cream, and the water content was sublimated and deteriorated by freezing, and the whipped cream had a greasy feeling and had poor melting property in the mouth.

1 minute: the whipped cream of example 4 was very inferior to the whipped cream of example 4, and the sublimation and deterioration of water due to freezing were strongly felt, and the creaminess was extremely poor.

(concentrated mellow feeling)

And 5, dividing: the cream was good compared with the whipped cream of example 4, and a strong mellow feeling was strongly felt.

And 4, dividing: a thick and mellow feeling was perceived in the same manner as in the whipped cream of example 4.

And 3, dividing: slightly inferior to the whipped cream of example 4, and slightly mellow feeling was felt.

And 2, dividing: the creamy cream of example 4 was found to have a slightly mellow mouthfeel.

1 minute: it was very poor compared with the whipped cream of example 4, and no thick and mellow feeling was felt.

(Water tenderness)

And 5, dividing: the whipped cream of example 4 was very good, did not undergo sublimation of water due to freezing, and had a very smooth and tender mouthfeel.

And 4, dividing: compared to the whipped cream of example 4, the sublimation of water due to freezing was slightly felt, but the mouthfeel was smooth and tender.

And 3, dividing: in the same manner as in the whipped cream of example 4, sublimation of water due to freezing was observed, and the mouthfeel was not smooth, but tender.

And 2, dividing: the milk was inferior to the whipped cream of example 4, and moisture sublimation due to freezing was perceived, and the mouth feel was dry (Japanese: パサつき) and was lacking in tenderness.

1 minute: compared with the whipped cream of example 4, the whipped cream was very poor, and the sublimation of moisture due to freezing was strongly felt, and the mouthfeel was dry and not tender.

(comprehensive evaluation)

A: the evaluation values of the presence or absence of cracks, flavor, richness, melting in the mouth, and tenderness of the whipped cream all satisfied 4.0 to 5.0 points.

B: the whipped cream had all evaluation values of 3.5 to 5.0 points for the presence or absence of cracks, flavor, richness, melting in the mouth, and tenderness, and at least one of the evaluation values was 3.5 to less than 4.0 points.

C: the whipped cream had all evaluation values of 3.0 to 5.0 points for the presence or absence of cracks, flavor, richness, melting in the mouth, and tenderness, and at least one of the evaluation values was 3.0 to less than 3.5.

D: the whipped cream had all evaluation values of 2.0 to 5.0 points for presence or absence of cracks, flavor, richness, melting in the mouth, and tenderness, and at least one of the evaluation values was 2.0 to less than 3.0 points.

E: the samples were evaluated for the presence or absence of cracks in whipped cream, flavor, richness, melting in the mouth, and tenderness to at least 2.0.

Production example 1 preparation of a random interesterified oil of palm oil and palm kernel olein (Japanese: パーム Nuclear オレイン)

50 parts by weight of palm oil (manufactured by Kochia corporation) and 50 parts by weight of palm kernel olein (manufactured by Kochia corporation) were mixed, and dehydrated at 90 ℃ under vacuum. To this, 0.3 part by weight of sodium methoxide (Tosoh corporation) was added, and random transesterification was performed at 90 ℃ for 30 minutes under a nitrogen gas flow, and after stopping the reaction by adding water, washing with water was performed. Then, 3.0 parts by weight of activated clay (manufactured by Zuiozi chemical Co., Ltd.) was added thereto, and the mixture was stirred under reduced pressure for 20 minutes and then subjected to total filtration to obtain a transesterified fat A.

Example 1 preparation of foamable oil-in-water emulsion and whipped cream

According to the formulation shown in table 1, 0.20 parts by weight of soybean lecithin, 0.06 parts by weight of tetraglycerol monostearate, and 0.037 parts by weight of polyglycerol fatty acid ester a1 (99.9 parts by weight of saturated fatty acids, 8.8 parts by weight of saturated fatty acids having 16 or 18 carbon atoms, and 80.3 parts by weight of saturated fatty acids having 20 or more carbon atoms, all of which constitute the whole fatty acids) were added to an oil component prepared by blending 3.65 parts by weight of palm kernel oil, 20.0 parts by weight of palm olein, 12.85 parts by weight of palm olein, and 0.5 parts by weight of highly hydrogenated rapeseed oil, and the oil component was dissolved at 65 ℃. In this case, the content of the oil and fat in the oil phase in the total of the constituent fatty acids is trans fatty acid: 0.1 wt%, total saturated fatty acids: 54.5 wt%.

On the other hand, 3.7 parts by weight of skim milk powder, 0.5 part by weight of potassium caseinate, 1.5 parts by weight of lactose, 0.05 part by weight of hexaglycerol monostearate, and 0.02 part by weight of hexaglycerol monooleate were dissolved in warm water at 60 ℃ or higher in the same manner as in the final formulation in table 1 to prepare an aqueous phase.

The oil phase and the water phase were mixed and pre-emulsified for 20 minutes or more, and then the mixture was finely emulsified at a peripheral speed of 31.4M/s using a high peripheral speed rotary emulsifier ("CLEARMIX" manufactured by M-Technique, Ltd.). Then, using a high pressure homogenizer to mix the mixture in stage 1: 2.0 MPa/paragraph 2: after the treatment at a pressure of 1.0MPa, the mixture was preheated to 90 ℃ by a plate heater and then sterilized at 142 ℃ for 4 seconds by a UHT sterilizer (steam immersion type). Then, the resulting mixture was cooled to 60 ℃ without evaporative cooling by a plate cooler, treated again with a high-pressure homogenizer at a pressure of 9.0MPa in stage 1/3.0 MPa in stage 2, cooled to 5 ℃ by a plate cooler, filled into a container, and kept in a refrigerator at 5 ℃ for 24 hours to obtain a foamable oil-in-water emulsion.

4kg of the resultant foaming oil-in-water emulsion and 400g of fine sugar were put into a bowl and whipped under high-speed stirring conditions (380rpm) using KANTO MIXER ("CS type 20", manufactured by Kanto Mixer industries, Ltd.), to prepare whipped cream having a maximum load of 0.30N.

And coating whipping cream on the No. 6 sponge cake with the thickness of 1-2 mm of the covering body, and pouring materials on the upper surface to manufacture a whole cake. The whole cake is packed in a paper decorative box, sealed by a plastic bag, kept in a freezer at-20 ℃ for 14 days, and frozen cake is made. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the cake was thawed by standing at 15 ℃ for 12 hours. The obtained cake after thawing was subjected to appearance evaluation and sensory evaluation of whipped cream. The obtained evaluation results are shown in table 1.

[ Table 1]

Examples 2 and 3, comparative examples 1 and 2) production of foamable oil-in-water emulsion and whipped cream

Foaming oil-in-water emulsions were obtained in the same manner as in example 1, except that the amount of the polyglycerin fatty acid ester A1 added was changed in example 1 and the amount was adjusted by adding water. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 1, and then a frozen cake was prepared. The appearance of the surface of the whipped cream of the frozen cake before thawing was confirmed, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 1. The obtained evaluation results are shown in table 1.

As is clear from table 1, in the whipped cream in which the content of the polyglycerol fatty acid ester a1 was in the range of 0.1 to 1.0% by weight in the entire oil phase (examples 1 to 3), no cracks were found in the surface of the whipped cream of the frozen cake before thawing, and the presence or absence of cracks in the whipped cream of the cake after freezing and thawing was good in all of flavor, melting in the mouth, rich and mellow feeling, and water tenderness. On the other hand, in the whipped cream to which the polyglycerin fatty acid ester a1 was not added (comparative example 1), cracks were present in the whipped cream of cake after freezing and before thawing, large cracks were generated in the topping, the shape was collapsed, and the degree after thawing was more serious. In addition, after thawing, the milk flavor was not substantially perceived, the mouthfeel was dry and not watery. In addition, whipped cream (comparative example 2) having a polyglycerol fatty acid ester a1 content of 1.47 wt% based on the total oil phase was poor in melting property in the mouth after thawing.

Example 4 production of foamable oil-in-water emulsion and whipped cream

A foamable oil-in-water emulsion was obtained in the same manner as in example 2, except that in example 2, the content of saturated fatty acids in the entire constituent fatty acids was changed to 99.9% by weight, the total content of saturated fatty acids having 16 and 18 carbon atoms was 19.9% by weight, and the content of saturated fatty acids having 20 or more carbon atoms was 63.9% by weight, based on the blending ratio in table 1. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 1.

As is clear from table 1, the whipped cream containing the polyglycerin fatty acid ester a2 (example 4) is inferior to the result of example 2 using the polyglycerin fatty acid ester a1, but the whipped cream of the cake after freezing and thawing has a less number of cracks, a better flavor, a better melting property in the mouth, a stronger mellow feeling, and a better tenderness than the result of comparative example 1.

Examples 5 to 8 preparation of foamable oil-in-water emulsion and whipped cream

In accordance with the formulation shown in table 2, an effervescent oil-in-water emulsion was obtained in the same manner as in example 2, except that decaglycerol dodecabehenate (polyglycerin fatty acid ester B) containing 95.7 wt% or more of saturated fatty acids having 20 carbon atoms in the whole fatty acids was blended in example 2 in varying amounts, and the amount of the whole was adjusted by adding water in accordance with the blending amount. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 2.

[ Table 2]

As is clear from table 2, in whipped cream (examples 5 to 8) in which decaglycerol dodecabehenate (polyglycerol fatty acid ester B) was blended in an amount of 0.05 to 1.0 wt% in the entire oil phase, the whipped cream of cake after freezing and thawing had very good presence or absence of cracks, flavor, melting in the mouth, richness, and tenderness.

Example 9 production of foamable oil-in-water emulsion and whipped cream

An effervescent oil-in-water emulsion was obtained in the same manner as in example 8 except that in example 8, the decaglycerol dodecabehenate (polyglycerin fatty acid ester B) was changed to tetraglycerol hexabehenate (polyglycerin fatty acid ester B) containing 97.7 wt% or more of saturated fatty acids having 20 carbon atoms in the entire constituent fatty acids in accordance with the blending ratio shown in table 2. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 8, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 8. The obtained evaluation results are shown in table 2.

As is clear from table 2, in the same manner as in the whipped cream of example 8, the whipped cream (example 9) to which tetraglycerin hexabehenate (polyglycerin fatty acid ester B) was added exhibited excellent presence or absence of cracks, flavor, melting in the mouth, richness and tenderness in the cake after freezing and thawing.

Comparative examples 3 to 6 production of foamable oil-in-water emulsion and whipped cream

A foaming oil-in-water emulsion was obtained in the same manner as in example 2, except that the polyglycerin fatty acid ester a1 dissolved in the oil phase was changed to a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acids was stearic acid or palmitic acid, and the polyglycerin fatty acid ester was dissolved in the water phase in example 2 in accordance with the blending ratio shown in table 2. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 2.

As is clear from table 2, the whipped cream of example 2 containing the polyglycerol fatty acid ester a1 exhibited very good presence/absence of cracks, flavor, melting property in the mouth, body feeling, and water tenderness in the whipped cream of cake after freezing and thawing, while large cracks and cracks were observed in the whipped cream of cake after freezing and thawing in all of the whipped creams containing 70 wt% or more of the polyglycerol fatty acid ester of stearic acid or palmitic acid (comparative examples 3 to 6). In particular, the whipped cream of example 2 containing the polyglycerin fatty acid ester a1 had a sufficient richness after freezing and thawing, but the whipped cream containing 70 wt% or more of the diglycerin fatty acid ester constituting the fatty acid, stearic acid or palmitic acid (comparative examples 3 and 4) had an insufficient richness after freezing and thawing. While the whipped cream of example 2 containing the polyglycerin fatty acid ester a1 felt sufficient tenderness, the whipped cream containing the tetraglycerin fatty acid ester containing stearic acid in an amount of 70 wt% or more of the constituent fatty acids (comparative examples 5 and 6) had a dry texture after freezing and thawing and had poor tenderness.

Example 10 production of foamable oil-in-water emulsion and whipped cream

A foaming oil-in-water emulsion was obtained in the same manner as in example 2, except that the blending ratio of the 4 kinds of oils and fats was changed to the same ratio in example 2, and the total blending amount was reduced from 37.0 wt% to 18.5 wt%, and 18.5 wt% of milk fat (anhydrous cream) was blended instead of the reduced ratio. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 3.

[ Table 3]

Compounding of foamable oil-in-water type emulsified oil composition and evaluation results (compounding unit: parts by weight)

*1: value in the whole oil phase,. about.2 in the whole foamable oil-in-water type emulsified oil and fat composition,. about.3 in the whole oil and fat,. about.4 in the whole fatty acid constituting the oil and fat

Example 11 production of foamable oil-in-water emulsion and whipped cream

In accordance with the blending ratios shown in table 3, in example 2, foaming oil-in-water emulsions were obtained in the same manner as in example 2, except that the total blending amount was reduced from 37.0 wt% to 18.5 wt%, and instead, fresh cream was blended in the aqueous phase so that the cream content was 18.5 wt%, and the water content was adjusted. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 3.

As is clear from table 3, in the whipped cream containing milk fat (examples 10 and 11), the whipped cream of the cake after freezing and thawing had excellent presence or absence of cracks, flavor, melting property in the mouth, richness and tenderness. In particular, whipped cream (example 11) containing fresh cream as an ingredient containing milk fat is most excellent in flavor.

Comparative example 7 production of foamable oil-in-water emulsion and whipped cream

A foaming oil-in-water emulsion was obtained in the same manner as in example 2 except that the composition of the fat was changed to 3.70 parts by weight of palm kernel oil, 20.35 parts by weight of the melting point fraction oil of palm oil, and 12.95 parts by weight of the transesterified fat obtained in production example 1 in accordance with the blending in table 3. Using the resultant foaming oil-in-water emulsion, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was prepared. It was confirmed that there was no crack in the surface of the whipped cream of the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The obtained evaluation results are shown in table 3.

As is clear from table 3, in the whipped cream without the interesterified fat (example 2), the whipped cream of the cake after freezing and thawing had good melting properties in the mouth and a sufficiently strong and mellow feeling, whereas in the whipped cream with the interesterified fat (comparative example 7), the whipped cream of the cake after freezing and thawing had poor melting properties in the mouth and a weak and mellow feeling.

Claims

1. A foaming oil-in-water type emulsified oil composition,

the foaming oil-in-water type emulsified oil composition has an oil content of 25 to 50 wt% and a water content of 45 to 70 wt%,

the total oil or fat contains 3 to 50 wt% of a lauric glyceride oil or fat and 40 to 90 wt% of a palm oil or fat containing 45 to 70 wt% of S2U, the content of the transesterified oil or fat is less than 1 wt%,

the fat or oil contains less than 1 wt% of trans fatty acids and 47 to 65 wt% of saturated fatty acids,

the oil phase contains 0.1-1 wt% of polyglycerol fatty acid ester A in the whole oil phase, the content of saturated fatty acid in the whole constituent fatty acid of the polyglycerol fatty acid ester A is 95-100 wt%, the polyglycerol fatty acid ester A contains 6-25 wt% of saturated fatty acid with 16 and 18 carbon atoms and 55-85 wt% of saturated fatty acid with 20 or more carbon atoms,

the foaming oil-in-water type emulsified fat composition contains 0.05 to 0.5 wt% of an emulsifier, and the content of unsaturated fatty acid in the emulsifier is 60 to 100 wt% of the total fatty acid components of the emulsifier.

2. The foamable oil-in-water type emulsified fat composition according to claim 1,

the oil phase also contains 0.05 to 1 wt% of polyglycerol fatty acid ester B in the whole oil phase, wherein the content of saturated fatty acid with more than 20 carbon atoms in the polyglycerol fatty acid ester B is 90 to 100 wt% in the whole constituent fatty acid of the polyglycerol fatty acid ester B.

3. The foamable oil-in-water type emulsified fat composition according to claim 1 or 2,

the fat or oil as a whole further contains 5 to 50 wt% of milk fat.

4. The foamable oil-in-water type emulsified fat composition according to claim 3,

the milk fat is derived from fresh cream.

5. A whipped cream obtained by whipping the foamable oil-in-water type emulsified oil and fat composition according to any one of claims 1 to 4.

6. A food product obtained by coating, topping or filling with the whipped cream as defined in claim 5.

7. The food product of claim 6 which is frozen at a temperature of-40 ℃ to-10 ℃.