JP2006006195A - Oil-in-water type emulsion - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion exhibiting photodeterioration resistance and having little quality deterioration such as degraded taste or foul odor and excellent in flavor even when exposed to light from fluorescent lamps, etc., and a foamable oil-in-water type emulsion (whipped cream) used for decoration such as for cake, sandwich, etc., and to provide a method for suppressing light deterioration of oil-in-water type emulsion. <P>SOLUTION: The oil-in-water type emulsion comprises a fat or oil, nonfat milk solid contents, water and an emulsifying agent. In the oil-in-water type emulsion, the fat or oil is a non-milk fat or a non-milk fat plus milk fat and the non-milk fat has such a fat or oil constituting fatty acid composition that the total content of lauric acid and palmitic acid is ≥40% and the total content of oleic acid, linoleic acid and linolenic acid is ≤ 50% and the total content of linoleic acid and linolenic acid is ≤5% and the ratio of milk fat to total oil or fat is ≤0.95. The oil-in-water type emulsion is used for photodeterioration resistance and the oil-in-water type emulsion is preferably a foamable oil-in-water type emulsion. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an oil-in-water emulsion having light deterioration resistance with little deterioration in quality of off-flavors and off-flavors due to light irradiation such as fluorescent lamps. Further, the present invention relates to a foamable oil-in-water emulsion (whipped cream) in which the oil-in-water emulsion is used for decorations such as cakes and sand.

In recent years, in pastry stores, convenience stores, supermarkets, etc. in department stores, in order to appeal the freshness and safety of food and to give consumers a sense of security, it is possible to use food with a strong fluorescent light for a long time. Opportunities are increasing to display various foods in showcases while being irradiated. Desserts and cakes in which cream, which is an oil-in-water emulsion, is added to pudding, coffee jelly, fruit juice jelly, mousse, etc. are also included in these foods. Things are being used. At this time, the components in the displayed food are changed by the energy applied from the irradiated light, resulting in a taste and a strange odor. The phenomenon that food quality deteriorates due to the occurrence of off-flavors and odors in this way is generally called photo-degradation. This is a major issue in maintaining quality. In particular, foaming oil-in-water emulsions used in creams and cakes, which are oil-in-water emulsions added on top of desserts, are easily exposed to light, so they are exposed to light. Susceptible to.
In order to prevent this photodegradation, in Patent Document 1, myricetins and quercetin are used in combination at a specific mixing ratio, in Patent Document 2, propolis is used, and in Patent Document 3, chlorogenic acid and caffeine are used. Various flavor deterioration inhibitors, such as the use of at least one selected from acids and ferulic acids, have been added to foods as substances that have the effect of inhibiting photodegradation. The amount of use was limited, and in particular, an oil-in-water emulsion could not provide a sufficient effect.

JP 2003-33164 A Japanese Patent Laid-Open No. 11-341971 Japanese Patent Laid-Open No. 10-183164

  An object of the present invention is to provide an oil-in-water emulsion having a light deterioration resistance, and an oil-in-water emulsion that is excellent in flavor with little deterioration in quality of taste and odor even when exposed to light irradiation such as a fluorescent lamp. An object of the present invention is to provide a foamable oil-in-water emulsion (whipped cream) used for decoration of cakes and sand and the like, and a method for suppressing photodegradation of oil-in-water emulsions.

A typical example of an oil-in-water emulsion with excellent flavor is fresh cream, but fresh cream is delicious by itself, and it can be added on top of pudding, coffee jelly, fruit juice jelly, mousse, etc. It is used for cakes by foaming, but when it is irradiated for a long time with the strong light of a fluorescent lamp as described above, it has a strange taste and odor and deteriorates. One of the causes is milk fat in fresh cream. However, milk fat is excellent in terms of flavor, and it is not possible to provide oil-in-water emulsions and foamable oil-in-water emulsions that use as much milk fat as possible and have excellent flavor and little light degradation, and contain milk fat. Even in the absence, the present inventors have completed the present invention by examining whether oil-in-water emulsions and foamable oil-in-water emulsions having excellent flavor and little light deterioration can be provided.
In the oil and fat used in oil-in-water emulsions, when using a certain range of fats and oils with constituent fatty acids in the oil and fat, light deterioration resistance that there is little deterioration in taste and odor quality even when exposed to light irradiation It was also found that deterioration of quality can be further suppressed by combining with a specific flavor deterioration inhibitor.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, wherein the fats and oils are composed of non-milk fats or non-milk fats and milk fats, and the constituent fatty acid composition in the fats and oils of non-fat fats However, the total amount of lauric acid and palmitic acid is 40% or more, the total amount of oleic acid, linoleic acid, and linolenic acid is 50% or less, and the total amount of linoleic acid and linolenic acid is 5% or less. This is an oil-in-water emulsion characterized by fats and oils having milk fat / total fats of 0.95 or less. The second is the oil-in-water emulsion according to the first, wherein the oil-in-water emulsion contains at least one selected from tocopherol and rutin. The third is the oil-in-water emulsion according to the first or second, which is for light degradation resistance. The fourth is the oil-in-water emulsion according to any one of the first to third, wherein the oil-in-water emulsion is foamable. Fifth, an oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, wherein the fats and oils are non-milk fats or non-milk fats and milk fats, and the constituent fatty acid composition in the fats and oils of non-milk fats is lauric acid The total amount of palmitic acid is 40% or more, the total amount of oleic acid, linoleic acid and linolenic acid is 50% or less, and the total amount of linoleic acid and linolenic acid is 5% or less. This is a method for suppressing photodegradation of an oil-in-water emulsion using an oil or fat having an oil or fat of 0.95 or less. Sixth is a method for suppressing the photodegradation of an oil-in-water emulsion, wherein at least one selected from tocopherol and rutin is further used for the oil-in-water emulsion according to the fifth aspect.

  According to the present invention, even when exposed to light such as a fluorescent lamp, the oily water-in-water emulsion having a light taste resistance with little deterioration in quality of bad taste and bad smell, excellent in flavor, and the oil-in-water emulsion is cake or the like It is possible to provide a foamable oil-in-water emulsion (whipped cream) used for decoration, sand and the like, and a method for suppressing photodegradation of the oil-in-water emulsion.

The oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, non-fat milk solids, water and an emulsifier, and is a fluidized emulsion, sometimes referred to as “cream”.
The oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oils and fats, nonfat milk solids, water and emulsifiers, wherein the oils and fats are non-milk fats or non-milk fats and milk fats, and the composition in the oils and fats of non-milk fats Fatty acid composition is such that the total amount of lauric acid and palmitic acid is 40% or more, the total amount of oleic acid, linoleic acid and linolenic acid is 50% or less, and the total amount of linoleic acid and linolenic acid is 5% or less It is an oil-in-water emulsion using a fat / oil whose total fat / fat is 0.95 or less, and can prevent the occurrence of off-flavors and off-flavors even when irradiated with strong light from a fluorescent lamp for a long time. .
Moreover, the oil-in-water emulsion of this invention can also be prepared as an emulsion which has foamability. Such oil-in-water emulsions are sometimes referred to as “whipping creams”. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.

As the fats and oils of the present invention, the fatty acid composition of the constituent fatty acids in the fats and oils of non-milk and fats, the total amount of lauric acid and palmitic acid is 40% or more, and the total amount of oleic acid, linoleic acid and linolenic acid is 50% or less As long as the total amount of linoleic acid and linolenic acid is 5% or less, any of the fats and oils can be selected and used. Preferably, the constituent fatty acid composition in the non-fat fat is 50% or more of the total amount of lauric acid and palmitic acid, more preferably 55% or more, and the total of oleic acid, linoleic acid and linolenic acid is 40%. % Or less, more preferably 35% or less, and fats and oils in which the total of linoleic acid and linolenic acid is 4% or less, more preferably 3% or less are preferred. Specific examples include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting these to various chemical treatments or physical treatments. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Examples include various types of animal and plant oils and fats, processed oils and fats thereof such as hydrogenated oils, fractionated oils and transesterified oils (melting points of about 15 to 40 ° C.).
The fat and oil content is 10 to 50% by weight, preferably 13 to 48% by weight, and more preferably 15 to 48% by weight. When the oil and fat content exceeds the upper limit, the oil-in-water emulsion or the foamable oil-in-water emulsion becomes easy to plasticize (plasticized state), and when it is less than the lower limit, the oil-in-water emulsion is derived from the oil and fat content. In the case of a foamable oil-in-water emulsion, the foamability and shape retention tend to be deteriorated.

  The non-fat milk solid content of the present invention refers to a component obtained by subtracting the milk fat content from the total solid content of milk, and raw materials containing this include raw milk, cow milk, skim milk, fresh cream, concentrated milk, non-sugar condensed milk, Examples include milk-derived raw materials such as sweetened condensed milk, whole milk powder, skim milk powder, butter milk powder, whey protein, casein, sodium caseinate, and preferably non-fat milk solid content is 1 to 14% by weight, more preferably 2 to 2%. 12% by weight, most preferably 4-10% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced, and the flavor is deteriorated. When it exceeds 14% by weight, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect commensurate with the amount.

  As the emulsifier of the present invention, an emulsifier usually used in preparing an oil-in-water emulsion or a foamable oil-in-water emulsion can be appropriately selected and used. Examples include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one or two of these emulsifiers. The above can be selected and used appropriately. Among these emulsifiers, an emulsifier that does not contain an unsaturated fatty acid as a constituent fatty acid in the emulsifier, for example, a polybasic fatty acid containing a saturated fatty acid is a constituent fatty acid in that the quality of taste and odor is small even when exposed to light irradiation. Preference is given to using glycerin fatty acid esters.

When the oil-in-water emulsion or the foamable oil-in-water emulsion of the present invention contains milk fat, it preferably contains at least one flavor deterioration inhibitor selected from tocopherol and rutin.
In an oil-in-water emulsion and a foamable oil-in-water emulsion, it is preferable to contain milk fat as long as it comes out in terms of flavor.
However, an increase in milk fat is preferable in terms of flavor, but photodegradation easily occurs. When using the fats and oils of the present invention, the fats and oils in the oil-in-water emulsion and the foamable oil-in-water emulsion need to have a total fat / fat of 0.95 or less in terms of achieving both excellent flavor and light degradation resistance. It is. In the range of 0.95 or less, if this value is high, the flavor before light irradiation is good, but the light deterioration resistance to light irradiation tends to be weak. Preferably it is 0.8 or less, More preferably, it is 0.7 or less. When the value of milk fat / total fat is 0.95 or less and this value is high, it is preferable to use tocopherol and rutin together.

The tocopherol of the present invention is known per se and is available as a commercial product. These may be refined products extracted from natural plants, those contained in immature products, or synthetic products. Further, a single product such as δ-tocopherol or a mixture of α, β, γ, δ-tocopherol and the like may be used, but those having low α and high δ are preferable. Moreover, you may use by the formulation diluted with fats and oils, dextrin, etc. Examples of commercially available products include those manufactured by Riken Vitamin Co., Ltd. (trade name: Riken Oil Super 80, containing 64% tocopherol).
The amount of tocopherol used in the oil-in-water emulsion of the present invention is 0.04 to 0.5% by weight, preferably 0.05 to 0.45% by weight, most preferably 0.07 to 0.4% by weight. It is desirable to use within the range.
When the amount of tocopherol used is less than the lower limit, the expected effect is difficult to obtain, and when the amount exceeds the upper limit, the flavor and color tone of the foamable oil-in-water emulsion deteriorates.

The rutin of the present invention is known per se and is available as a commercial product. Rutin was originally insoluble in water, so its use was delayed. In the present invention, those that have been markedly improved in water solubility by being treated with an enzyme are suitable, and examples include (trade name: αG rutin PS, containing 82% rutin) manufactured by Toyo Seika Co., Ltd.
The amount of rutin used in the oil-in-water emulsion of the present invention is 0.003 to 0.2% by weight, preferably 0.004 to 0.15% by weight, most preferably 0.005 to 0.10%. It is preferable to use in the range of%. When the amount of rutin used is less than the lower limit, the expected effect is hardly obtained, and when the amount exceeds the upper limit, the flavor and color tone of the foamable oil-in-water emulsion are deteriorated.

  The flavor deterioration preventing agent used in the oil-in-water emulsion or the foamable oil-in-water emulsion of the present invention can obtain a desired effect by containing tocopherol and rutin as active ingredients. Known antioxidants (L-ascorbic acid, etc.), flavor deterioration inhibitors (chlorogenic acid, apple polyphenol, sunflower extract, bayberry extract, etc.), sequestering agents (gluconic acid, kojic acid, phytic acid, polyphosphoric acid, Chitin, chitosan, etc.) can also be used.

  The addition timing of the flavor deterioration preventing agent used in the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention is not particularly limited, but the oil-in-water emulsion or foamable oil-in-water emulsion is not limited. It is necessary to add in advance before receiving photodegradation, and it may be added when preparing an oil-in-water emulsion or a foamable oil-in-water emulsion. In the case of a foamable oil-in-water emulsion, it may be added when whipping after preparing the foamable oil-in-water emulsion. Preferably, it is desirable to blend with various raw materials when preparing a foamable oil-in-water emulsion.

  Various salts can be used for the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.

As a method for producing the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention, pre-emulsification and sterilization are carried out after mixing these raw materials mainly containing fats and oils, non-fat milk solids, emulsifiers and water. Alternatively, it can be obtained by sterilization and homogenization. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm ² , and after cooling, it is aged for about 24 hours.

  There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. As an indirect heat treatment device, APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval shares). UHT sterilizers such as Ragia UHT sterilizer (manufactured by company), Ragiazer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these apparatuses may be used.

  The foamable oil-in-water emulsion of the present invention preferably has an overrun of 40 to 400%, preferably 60 to 300%, more preferably 60 to 200%, and most preferably 60 to 150%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.

A. Evaluation method for oil-in-water emulsions Cleans made by Lispack Co., Ltd., assuming oil-in-water emulsions (creams) to be added to desserts such as pudding, coffee jelly, fruit juice jelly, and mousse 30 g of the oil-in-water emulsion was put into the cup 120BL, and two types of flavor evaluation before light irradiation and flavor evaluation after light irradiation were performed. The light irradiation test was evaluated after storage for 12, 24 and 72 hours at a fluorescent lamp irradiation (illuminance 4000 Lx) and a temperature of 5 ° C. The flavor evaluation was evaluated in five stages of “5”, “4”, “3”, “2”, “1” in order of superiority, and the averaged evaluation was the result. The taste was evaluated by sensory evaluation by 20 professional panelists.

B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion and 80 g of granulated sugar are added, Hobbard mixer (MODEL N-5, manufactured by HOBART CORPORATION) 3rd speed (300 rpm) Time to whip and reach optimum foaming condition.
(2) Overrun: [(weight of oil-in-water emulsion of a certain volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) Shape retention: The beauty when the artificial foam is stored at 15 ° C. for 24 hours is examined. In order of superiority, give a rating in three stages: “Good”, “Yes”, and “No”.
(4) Flavor: Sensory evaluation is performed by 20 professional panelists. Two kinds of flavor evaluation immediately after whipping and flavor evaluation after light irradiation were performed. The light irradiation test was evaluated after storage for 12, 24 and 72 hours at a fluorescent lamp irradiation (illuminance 4000 Lx) and a temperature of 5 ° C. The flavor evaluation was evaluated in five stages of “5”, “4”, “3”, “2”, “1” in order of superiority, and the averaged evaluation was the result.

Experimental example 1
Oils and fats used for preparation of oil-in-water emulsions and foamable oil-in-water emulsions, palm middle melting point (melting point 34 ° C), hardened palm kernel oil (melting point 34 ° C), milk fat, hardened rapeseed oil (melting point 35 ° C) About the composition of the constituent fatty acid in fats and oils, these fats and oils were methyl-esterified according to a conventional method and analyzed by a gas chromatogram method, and the composition and the ratio were determined from the area ratio of the analysis chart.
Among the obtained fatty acids, the ratios of lauric acid + palmitic acid, oleic acid + linoleic acid + linolenic acid, and linoleic acid + linolenic acid are summarized in Table 1.

Example 1
An oil phase is obtained by mixing and melting 10.0 parts of the palm melting point (melting point 34 ° C.) and 10.0 parts of the hardened palm kernel oil (melting point 34 ° C.). Separately, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 74.7 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. This emulsion was converted to the above-mentioned A. Evaluation was performed according to an evaluation method for an oil-in-water emulsion. The results are summarized in Table 2.

Example 2
In Example 1, 10.0 parts of palm middle melting point (melting point 34 ° C) 10.0 parts, hardened palm kernel oil (melting point 34 ° C) 10.0 parts hardened palm kernel oil (melting point 34 ° C) 14.0 parts, hardened rapeseed oil ( An oil-in-water emulsion based on Example 2 was obtained in the same manner as in Example 1, except that the melting point was 35 ° C. and 6.0 parts. This emulsion was converted to the above-mentioned A. Evaluation was performed according to an evaluation method for an oil-in-water emulsion. The results are summarized in Table 2.

Example 3
Hardened palm kernel oil (melting point 34 ° C.) 14.0 parts, hardened rapeseed oil (melting point 35 ° C.) 6.0 parts tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) Add 1 part to mix and dissolve to make oil phase. Separately, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 74.6 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. (This oil-in-water emulsion is obtained by adding 0.1 part of tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) to the oil-in-water emulsion of Example 2. .) This emulsion was prepared as described in A. above. Evaluation was performed according to an evaluation method for an oil-in-water emulsion. The results are summarized in Table 2.

Comparative Example 1
In Example 1, it implemented except having replaced 10.0 part of palm melting | fusing point (melting | fusing point 34 degreeC) 10.0 part and 10.0 parts of hardening palm kernel oil (melting | fusing point 34 degreeC) with 20.0 parts of hardening rapeseed oil (melting | fusing point 35 degreeC). The same treatment as in Example 1 was carried out to obtain an oil-in-water emulsion based on Comparative Example 1. This emulsion was converted to the above-mentioned A. Evaluation was performed according to an evaluation method for an oil-in-water emulsion. The results are summarized in Table 2.

Comparative Example 2
Commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., oil / fat content 47%, non-fat milk solid content 5%) was prepared as described in Evaluation was performed according to an evaluation method for an oil-in-water emulsion. The results are summarized in Table 2.

Example 4
25.0 parts of melting point in the palm (melting point 34 ° C.) and 5.0 parts of hardened palm kernel oil (melting point 34 ° C.) are mixed and melted to obtain an oil phase. Separately from this, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.7 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 3.

Example 5
In Example 4, 25.0 parts of the middle melting point of palm (melting point 34 ° C.), 5.0 parts of hardened palm kernel oil (melting point 34 ° C.), 64.7 parts of water were dissolved in the middle melting point of palm (melting point 34 ° C.) 20. Foaming oil-in-water based on Example 5 with the same treatment as in Example 4 except that 0 parts, 20.0 parts of hardened palm kernel oil (melting point 34 ° C.) and 54.7 parts of water were used. A mold emulsion was obtained. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 3.

Example 6
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol; 25.0 parts of middle melting point of palm (melting point: 34 ° C.), 5.0 parts of hardened palm kernel oil (melting point: 34 ° C.) Add 0.1 parts to mix and dissolve to make oil phase. Separately from this, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.6 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 3.

Example 7
25.0 parts of melting point in the palm (melting point 34 ° C.) and 5.0 parts of hardened palm kernel oil (melting point 34 ° C.) are mixed and melted to obtain an oil phase. Separately from this, 64.7 parts of water, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., The aqueous phase is prepared by dissolving 0.01 part of rutin (containing 82%). The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 3.

Example 8
The foamable oil-in-water emulsion obtained in Example 4 was prepared as described in B. above. The evaluation is performed according to the evaluation method in the case of foaming the oil-in-water emulsion. Usually, 1 kg of the oil-in-water emulsion and 80 g of granulated sugar are added, but in Example 8, no granulated sugar is added. I whipped. The results are summarized in Table 3.

Example 9
When whipping the foamable oil-in-water emulsion obtained in Example 4, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol; ) 0.1 part, and the above-mentioned B. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 3.

Example 10
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol), 2.5 parts of middle melting point of palm (melting point 34 ° C), 0.5 part of hardened palm kernel oil (melting point 34 ° C) Add 0.1 parts to mix and dissolve to make oil phase. Separately from this, 6.27 parts of water, 0.5 parts of skim milk powder, 0.02 part of pentaglyceryl monomyristate, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., The aqueous phase is prepared by dissolving 0.01 part of rutin (containing 82%). 90 parts of the above oil phase, water phase and commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., 47% oil and fat content, 5% non-fat milk solid content) were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, After sterilization by a direct heating method at 145 ° C. for 4 seconds with a high-temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), the mixture was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. . After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 4.

Example 11 to Example 15
According to the composition of Table 4, the same treatment as in Example 10 was performed to obtain a foamable oil-in-water emulsion based on Examples 11 to 15. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 4.

Example 16
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol), 2.5 parts of middle melting point of palm (melting point 34 ° C), 0.5 part of hardened palm kernel oil (melting point 34 ° C) 0.3 part is added, mixed and dissolved to obtain an oil phase. Separately from this, 6.05 parts of water, 0.5 parts of skim milk powder, 0.02 part of pentaglyceryl monomyristate, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., 0.03 part of rutin (containing 82% rutin) is dissolved to prepare an aqueous phase. 90 parts of the above oil phase, water phase and commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., 47% oil and fat content, 5% non-fat milk solid content) were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, After sterilization by a direct heating method at 145 ° C. for 4 seconds with a high-temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), the mixture was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. . After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 5.

Example 17 to Example 21
According to the composition of Table 5, the same treatment as in Example 16 was performed to obtain a foamable oil-in-water emulsion based on Examples 17 to 21. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 5.

Example 22
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol), 2.5 parts of middle melting point of palm (melting point 34 ° C), 0.5 part of hardened palm kernel oil (melting point 34 ° C) 0.2 part is added, mixed and dissolved to obtain an oil phase. Separately, 0.56 parts of skim milk powder, 0.02 part of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 6.18 parts of water to prepare an aqueous phase. 90 parts of the above oil phase, water phase and commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., 47% oil and fat content, 5% non-fat milk solid content) were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, After sterilization by a direct heating method at 145 ° C. for 4 seconds with a high-temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), the mixture was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. . After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 6.

Example 23 to Example 27
According to the composition in Table 6, the same treatment as in Example 22 was performed to obtain a foamable oil-in-water emulsion based on Examples 23 to 27. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 6.

Example 28
2.5 parts of palm melting point (melting point 34 ° C.) and 0.5 part of hardened palm kernel oil (melting point 34 ° C.) are mixed and melted to obtain an oil phase. Separately, water 6.36 parts, skim milk powder 0.5 parts, monomyristic acid pentaglycerin 0.02 parts, sodium metaphosphate 0.1 parts, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., 0.02 part of rutin (containing 82% rutin) is dissolved to prepare an aqueous phase. 90 parts of the above oil phase, water phase and commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., 47% oil and fat content, 5% non-fat milk solid content) were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, After sterilization by a direct heating method at 145 ° C. for 4 seconds with a high-temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), the mixture was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. . After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 7.

Example 29 to Example 33
According to the composition of Table 7, the same treatment as in Example 28 was performed to obtain a foamable oil-in-water emulsion based on Examples 29 to 33. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 7.

Example 34
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol), 2.0 parts of middle melting point of palm (melting point 34 ° C), 2.0 parts of hardened palm kernel oil (melting point 34 ° C) Add 0.1 parts to mix and dissolve to make oil phase. Separately from this, 5.27 parts of water, 0.5 parts of skim milk powder, 0.02 part of pentaglyceryl monomyristic acid, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., The aqueous phase is prepared by dissolving 0.01 part of rutin (containing 82%). 90 parts of the above oil phase, water phase and commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., 47% oil and fat content, 5% non-fat milk solid content) were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, After sterilization by a direct heating method at 145 ° C. for 4 seconds with a high-temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), the mixture was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. . After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 8.

Example 35, Example 36
According to the composition of Table 8, the same treatment as in Example 34 was performed to obtain a foamable oil-in-water emulsion based on Examples 35 and 36. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 8.

Comparative Example 3
Add 0.3 parts of lecithin to 20.0 parts of hardened rapeseed oil (melting point 35 ° C.) and 20.0 parts of hardened palm kernel oil (melting point 34 ° C.) to dissolve and make an oil phase. Separately, 5.0 parts of skim milk powder, 0.2 part of sucrose fatty acid ester and 0.1 part of sodium metaphosphate are dissolved in 54.4 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion is prepared as described in B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 9.

Comparative Example 4 and Comparative Example 5
According to the composition of Table 9, the same treatment as in Comparative Example 3 was performed to obtain a foamable oil-in-water emulsion based on Comparative Examples 4 and 5. These emulsions are referred to as B. above. Evaluation was performed according to an evaluation method in the case of foaming an oil-in-water emulsion. The results are summarized in Table 9.

  The present invention relates to an oil-in-water emulsion having light deterioration resistance with little deterioration in quality of off-flavors and off-flavors due to light irradiation such as fluorescent lamps. Further, the present invention relates to a foamable oil-in-water emulsion (whipped cream) in which the oil-in-water emulsion is used for decorations such as cakes and sand.

Claims (6)

In an oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, the fats and oils are composed of non-milk fats or non-milk fats and milk fats, and the constituent fatty acid composition in the fats and oils of non-milk fats is that of lauric acid and palmitic acid. The total amount is 40% or more, the total amount of oleic acid, linoleic acid, and linolenic acid is 50% or less, the total amount of linoleic acid and linolenic acid is 5% or less, and the total amount of milk fat / total fats is 0.00. An oil-in-water emulsion characterized by an oil or fat of 95 or less. The oil-in-water emulsion according to claim 1, comprising at least one selected from tocopherol and rutin in the oil-in-water emulsion. The oil-in-water emulsion according to claim 1 or 2, which is used for light deterioration resistance. The oil-in-water emulsion according to any one of claims 1 to 3, wherein the oil-in-water emulsion is foamable. In an oil-in-water emulsion containing fats and oils, nonfat milk solids, water and an emulsifier, the fats and oils are composed of non-milk fats or non-milk fats and milk fats, and the constituent fatty acid composition in the fats and oils of non-milk fats is that of lauric acid and palmitic acid. The total amount is 40% or more, the total amount of oleic acid, linoleic acid, and linolenic acid is 50% or less, the total amount of linoleic acid and linolenic acid is 5% or less, and the total amount of milk fat / total fats is 0.00. A method for inhibiting photodegradation of an oil-in-water emulsion using an oil and fat that is 95 or less. The method for inhibiting photodegradation of an oil-in-water emulsion, further comprising using at least one selected from tocopherol and rutin for the oil-in-water emulsion according to claim 5.