JP2010022305A - Foaming oil-in-water type emulsion - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water type emulsion having good emulsion stability as the foaming oil-in-water emulsion, exhibiting excellent operability, foaming properties and appearance when whipped, having good shape-keeping properties and syneresis resistance, and providing freezing resistance of exhibiting appearance, flavor and texture similar to those before freezing even when being frozen and thawed in a whipped state or a decorated state on a cake or the like: and to provide the emulsion in which a trans-type unsaturated fatty acid is not contained as much as possible in the constituent fatty acid in the fat and oil of the emulsion. <P>SOLUTION: The foaming oil-in-water type emulsion containing the fat and oil, nonfat dairy solid ingredient and water is regulated so that the content of the fat and oil may be 25-50 wt.%, the fat and oil may be a non-milk fat, or the non-milk fat and a milk fat, the non-milk fat may contain an ester-exchanged oil of a palm-based fat and oil and lauric fat and oil, and may also contain starch-decomposed product and/or a processed starch. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a foamable oil-in-water emulsion to be used for decoration of breads and confectionery, and even if it is frozen and thawed in a whipped state or decorated in a cake, the same appearance, flavor, The present invention relates to a foamable oil-in-water emulsion having a freezing resistance and having a texture.

Conventionally, foamable oil-in-water emulsions used for desserts and cakes in confectionery shops and pastry shops are also called whipped creams. The foaming operation of the foamable oil-in-water emulsion requires skill to whipped to an appropriate state, and the work itself takes a lot of work, so it is frozen in the whipped state and frozen and thawed before use. It has been used for cakes.
In particular, when a large amount of a foamable oil-in-water emulsion is used at one time, as in the Christmas season, production has been unable to keep up with demand. Therefore, in recent years, a method has been adopted in which cakes produced in large quantities in advance are stored frozen for several weeks, thawed, and sold when necessary. However, the frozen and thawed cream has a problem that it loses its product value due to freezing deterioration such as rough skin, shape loss, hardening, loss of flavor, cracks, etc. due to emulsion breakage or protein modification due to ice crystal formation at the time of freezing. It has become.
In Patent Document 1, 35 to 55% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 0.1 to 2% by weight of an emulsifier containing a polyglycerin fatty acid ester, sorbitol and / or an average molecular weight of 500 or less in reduced starch saccharification A cream-like composition characterized by containing 1 to 10% by weight of a product, 0.2 to 2% by weight of cyclodextrin and water is proposed. In Patent Document 2, an aqueous phase part and an oil phase part are mixed. In the emulsified composition, a foamable oil-in-water emulsified composition containing sorbitan fatty acid ester as an essential component as an emulsifier has been proposed. In Patent Document 3, fats and oils 20 to 50% by weight, non-fat milk solids In an oil-in-water emulsion containing 1 to 10 wt%, starch degradation product 2 to 25 wt%, and water, the dextrin number (DE) of the starch degradation product is in the range of 3 to 42 and the average molecular weight is Foamable oil-in-water emulsion having freeze resistance, wherein has been proposed to be in the range of 00 to 9,000. As oils and fats in these conventional foamable oil-in-water emulsion compositions, mainly hardened plant oils such as soybean, rapeseed and palm oil have been used very often. However, these hydrogenated oils contain trans acids (trans unsaturated fatty acids) that are isomers upon hydrogenation.
In recent years, research has shown that excessive use of trans-unsaturated fatty acids increases the risk of heart disease, such as arteriosclerosis, and has attracted consumers in Western countries. For example, the United States has been obligated to display the content of trans-unsaturated fatty acids on product labels since January 2006, and Denmark has also banned the sale of processed fats and oils containing more than 2% trans-unsaturated fatty acids. is doing.
In Japan, the intake of trans-unsaturated fatty acids has been lower than in Europe and the United States, so it seems that there is no particular health problem at present, but there is still a demand for oils with lower trans-unsaturated fatty acids. ing.
There is a demand for foaming oil-in-water emulsions that do not contain trans-type unsaturated fatty acids as much as possible.
Further, there is a demand for a method for preventing freezing deterioration having the same appearance, flavor and texture as before freezing even after freezing and thawing.

Japanese Patent Laid-Open No. 06-269256 JP 09-099232 A JP 2004-154092 A

The object of the present invention is to improve emulsification stability as a foamable oil-in-water emulsion, excellent workability when foamed, foamability, appearance, good shape retention, water resistance, whipped or cake An object of the present invention is to provide a foamable oil-in-water emulsion that has the same appearance, flavor and texture as before freezing and has freezing resistance even if it is frozen and thawed in a state of being decorated in the same manner.
Furthermore, it is providing the thing which does not contain trans-type unsaturated fatty acid as much as possible in the constituent fatty acid in the fats and oils of the said emulsion.

In terms of providing a constituent fatty acid in a fat and oil in a foamable oil-in-water emulsion that does not contain a trans-type unsaturated fatty acid as much as possible, lauric fat and / or palm fractionated fat is used as the fat. I came. When these oils and fats are used, the appearance, shape retention and water separation resistance are good at low oil content of 25 to 30% by weight. When used after freezing and thawing, the appearance, flavor and texture are good, but the whipping time However, the problem was that workability was slightly poor. Further, the present inventors also found a problem that when the oil and fat content is 30 to 50% by weight, a middle oil content and a high oil content, the texture becomes hard when frozen and thawed. With respect to these problems combined with the above-mentioned problems, the present invention has been completed by obtaining knowledge that transesterified oils having a specific composition are effective.
That is, the first of the present invention is an oil-in-water emulsion containing oil and fat, non-fat milk solids and water, the oil and fat content is 25 to 50% by weight, and the oil and fat is non-milk fat or non-milk fat and milk fat, The non-milk fat is a foamable oil-in-water emulsion containing a transesterified oil of palm oil and lauric oil and containing a starch decomposition product and / or modified starch. The second is the foamable oil-in-water emulsion according to the first aspect, wherein the transesterified oil of palm oil and lauric oil contains 3 to 50% by weight based on the total fat. The third is the foamable oil-in-water emulsion according to the first, wherein the milk fat is 90% by weight or less based on the total fat. The fourth is the foamable oil-in-water emulsion according to the first, further including at least one selected from lauric fats and palm fractionated fats. The fifth is the foamable oil-in-water emulsion according to the first, wherein the trans-type unsaturated fatty acid of the constituent fatty acid in the non-milk fat is 10% or less. The sixth is the foamable oil-in-water emulsion according to the first, wherein the non-fat milk solid content is 1 to 15% by weight. The seventh is the foamable oil-in-water emulsion according to the first aspect, which has a foamability of 40 to 150% overrun. Eighth is the foamable oil-in-water emulsion according to the first, which has freezing resistance.

Emulsification stability as a foamable oil-in-water emulsion, excellent workability, foamability and appearance when whipped, good shape retention and water separation resistance, in a whipped or decorated cake It has become possible to provide a foamable oil-in-water emulsion that has the same appearance, flavor and texture as before freezing and has freezing resistance even after freezing and thawing.
Furthermore, it has become possible to provide a constituent fatty acid in the fat or oil of the emulsion that does not contain a trans-type unsaturated fatty acid as much as possible.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing oil and fat, non-fat milk solids and water, the oil and fat content is 25 to 50% by weight, and the oil and fat is non-milk fat or non-milk fat and It is milk fat, Comprising: Non milk fat needs to contain the transesterified oil of palm oil fat and lauric oil fat, and needs to contain a starch degradation product and / or processed starch.
The foamable oil-in-water emulsion of the present invention is a foamable oil-in-water emulsion used for desserts, cakes, etc., and is a foamable oil-in-water type used for decoration of breads and confectionery A foamable oil-in-water emulsion which is an emulsion, and more preferably has the same appearance, flavor and texture as before freezing even if it is frozen and thawed in a whipped state or decorated in a cake etc. It is.
In the foamable oil-in-water emulsion of the present invention, the fat is non-milk fat or non-milk fat and milk fat, and in the case of non-milk fat, the fat content is 25 to 50% by weight, preferably 30 to 45% by weight. More preferably, it is 30 to 40% by weight. When the fats and oils are lower than 25% by weight, the foamability when foaming the foamable oil-in-water emulsion tends to deteriorate. When it exceeds 50% by weight, the viscosity of the foamable oil-in-water emulsion becomes high and the flavor becomes oily.
In the case of non-milk fat and milk fat, although it varies depending on the ratio of milk fat, it is preferable that the fat and oil content is slightly higher than in the case of non-milk fat, and the fat content is 25 to 50% by weight, preferably 35 to 47% by weight. More preferably, it is 35 to 45% by weight. When the fats and oils are lower than 25% by weight, the foamability when foaming the foamable oil-in-water emulsion tends to deteriorate. When it exceeds 50% by weight, the viscosity of the foamable oil-in-water emulsion becomes high and the flavor becomes oily.

As the fat and oil component of the foamable oil-in-water emulsion of the present invention, it is necessary to use a transesterified oil of palm oil and lauric oil.
Examples of palm oils and fats to be used for transesterified oil include palm oil, palm stearin obtained by fractionating palm oil, fractionated oil such as palm middle melting point, palm olein, and these hardened oils. 1 type or 2 types or more which can be used can be used. Especially, palm-based oils and fats are palm oil, palm stearin, and a mixed oil of palm oil and palm stearin in terms of imparting shape retention to the foamed product. preferable.

Examples of lauric fats and oils to be used for transesterification oil include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, coconut oil, palm kernel oil, and palm kernel olein are preferable from the viewpoint of emulsion stability of the foamable oil-in-water emulsion.
And as for the blending ratio of these palm oils and fats, 30-70 weight% of palm oils and 30-70 weight% of lauric oils are preferable, and oils other than these should also be used as long as this range is satisfy | filled. Can do. For example, vegetable oils such as soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, and animal oils such as beef fat and pork fat, medium Examples thereof include chain fatty acid triglycerides, and single or mixed oils of the above fats and oils, hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, and processed oils and fats subjected to transesterification can be used. A preferable body shape is obtained by transesterifying a blend of 40 to 60% / 60 to 40% by weight of palm oil / lauric oil.

The transesterification includes a method of specifically exchanging only fatty acids bound to the 1st and 3rd positions of triglyceride using an enzyme (lipase) (1,3rd specific transesterification), and an enzyme or a metal catalyst (for example, sodium). Methylate) is a random exchange method (random transesterification) regardless of the bonding position. Transesterification in the present invention can employ any method depending on the type of oil and fat used as a raw material.
In this invention, it is preferable that transesterified oil of palm-type fats and lauric-type fats and oils contains 3-50 weight% with respect to all the fats, More preferably, it is 3-40 weight%, More preferably, it is 3-35 weight% %. When there are few transesterified oils of palm fats and lauric fats, a texture becomes hard when freeze-thawing. In many cases, the tissue after thawing tends to be rough.
And the tendency of oil and fat content of the foamable oil-in-water emulsion to be 30 to 50% by weight, medium oil content, and high oil content, these trends strongly appear, and the effect of the transesterified oil of palm oil and lauric oil is remarkable.

In this invention, it is preferable that milk fat is 90 weight% or less with respect to all fats and oils, More preferably, it is 80 weight% or less, More preferably, it is 70 weight% or less. Milk fat is preferably used in the case of expecting a milk flavor in a foamable oil-in-water emulsion, and more milk fat is more preferable in terms of milk flavor.
However, since milk fat contains about 5% of trans-type unsaturated fatty acid, the constituent fatty acid in the oil / fat of the foamable oil-in-water emulsion is to contain as little as possible the trans-type unsaturated fatty acid. For the purpose, it is preferable to use less milk fat.
Specifically, milk fat includes butter oil obtained by processing these raw materials as well as milk fat derived from milk such as milk, fresh cream and butter.

As the oil / fat component of the foamable oil-in-water emulsion of the present invention, it is preferable to use one or more selected from lauric oil / fat and palm fractionated oil / fat.
Examples of lauric fats and oils include palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating these, and hardened oils thereof. In particular, in terms of shape retention of the foamable oil-in-water emulsion, hardened palm oil, hardened palm kernel oil, hardened palm kernel olein, palm kernel stearin, hardened palm kernel stearin, palm kernel The extremely hardened oil of the middle melting point fraction of the two-stage fraction is preferred. Palm fraction oils include palm stearin, palm middle melting point, palm olein fractionated oil, and these hardened oils, which are selected from these. 1 type (s) or 2 or more types can be used. In particular, the middle melting point of palm and this hardened oil are preferred from the viewpoint of shape retention of the foamable oil-in-water emulsion.

As fats and oils components of the foamable oil-in-water emulsion of the present invention, other fats and oils other than the transesterified oils of palm oils and lauric fats, lauric fats and palm fractionated fats and oils and animal fats and their hardening The thing which performed various chemical processing or physical processing to the single or 2 types or more of these fats and oils or these things can be illustrated. Examples of 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, cocoa butter, milk fat, lard, fish oil, whale oil, and various animal and vegetable fats and oils Oils and oils such as hardened oil, fractionated oil and transesterified oil (melting point of about 15 to 40 ° C.).

  In the present invention, the oil and fat of the foamable oil-in-water emulsion is non-milk fat or non-milk fat and milk fat, and the trans-type unsaturated fatty acid of the constituent fatty acid in the non-milk fat can be easily reduced to 10% or less, and 3% It can also be made below, preferably 2% or less, and more preferably 1% or less.

The foamable oil-in-water emulsion of the present invention needs to contain a starch degradation product and / or a modified starch.
The starch decomposition product of the present invention is obtained by hydrolyzing starch with an acid or an enzyme in a uniform reaction system (gelatinization) to obtain various intermediate products having different compositions depending on the reaction conditions. These decomposed products are commonly called amylolytic sugars because they have a sweet property although they have a common property, although they are soluble in cold water. Here, a product with a low degree of degradation and little sweetness is extracted, and the name of sugar is avoided and it is called a starch degradation product. The sweetness is preferably 30 or less. The sweetness is a value comparing the sweetness of the starch degradation product with that of the sucrose solution, and comparing the minimum concentration (threshold value) at which sweetness is sensed by a sensory test by the panel (subject), or a constant concentration of sucrose solution ( For example, a comparison is made of the concentration of the test sweetener that exhibits the same sweetness intensity as a 5% solution.

Preferably, the dextrin number (DE) of the starch degradation product is in the range of 3-42 and the average molecular weight is in the range of 400-9000, and the dextrin number (DE) of the starch degradation product is in the range of 8-42. The average molecular weight is preferably in the range of 400 to 3000.
DE is an abbreviation for Dextrose Equivalent, which means the degree of hydrolysis of a starch degradation product, and is represented by the following formula.
DE = direct reducing sugar (glucose equivalent) ÷ solid content × 100
The average molecular weight of the starch degradation product was measured by gel filtration chromatography.
The starch used as a raw material for the starch decomposition product can be corn, waxy corn, potato, sweet potato, tapioca and other starches.
The content of the starch degradation product is preferably 2 to 25% by weight, more preferably 4 to 22% by weight, and further preferably 5 to 22% by weight with respect to the entire foamable oil-in-water emulsion. When the starch degradation product is lower than 2% by weight, it is difficult to obtain the expected effect of freezing resistance. When it exceeds 25% by weight, the viscosity of the oil-in-water emulsion tends to be high, and a plasticization phenomenon (bottom) tends to occur during aging.

Examples of the processed starch include pregelatinized starch, ether cross-linked starch, phosphate cross-linked starch, and pregelatinized cross-linked starch.
The starch used as the raw material for the processed starch may be any commercially available starch such as tapioca starch, wheat starch, corn starch, waxy corn starch, sticky rice starch, sticky rice starch, potato starch or sweet potato starch, preferably waxy corn starch, Among the modified starches, phosphate cross-linked starch is preferred.
The content of the modified starch is preferably from 0.1 to 6% by weight, more preferably from 0.3 to 4% by weight, still more preferably from 0.4 to 3% by weight, based on the entire foamable oil-in-water emulsion. It is. When the modified starch is lower than 0.1% by weight, it is difficult to obtain the expected effect of freezing resistance. When it exceeds 6% by weight, the viscosity of the oil-in-water emulsion increases, and a plasticization phenomenon (bottom) tends to occur during aging.

The foamable oil-in-water emulsion of the present invention preferably contains non-fat milk solids.
Non-fat milk solid content refers to a component obtained by subtracting milk fat content from the total solid content of milk, such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey. Examples thereof include whey powder, casein, sodium caseinate, lactalbumin, and raw cream-derived raw materials, and these are preferably used alone or in combination of two or more.
The non-fat milk solid content is preferably 1 to 15% by weight, more preferably 2 to 14% by weight, and still more preferably 2 to 12% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the foamable oil-in-water emulsion is deteriorated, the milky taste is decreased, and the flavor is deteriorated.
When it exceeds 15% by weight, the viscosity of the foamable oil-in-water emulsion tends to be high, and a plasticization phenomenon (bottom) tends to occur during aging.

  In the foamable oil-in-water emulsion of the present invention, an emulsifier used in preparing a normal cream 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.

  Various salts can be used for the 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 the method for producing the foamable oil-in-water emulsion of the present invention, the oil-and-fat components include palm-based fats and transesterified oils of lauric-based fats and oils, essential oil-free solids, starch breakdown products and / or processed starches. In addition, after mixing these raw materials containing water as a main raw material, it can be obtained by preliminary emulsification, sterilization or 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. 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 Alfa Laval Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (manufactured by Iwai Machinery Co., Ltd.), operation sterilizers (manufactured by Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these devices may be used.

  In the foamable oil-in-water emulsion of the present invention, the overrun is preferably 40 to 150%, more preferably 60 to 140%, still more preferably 60 to 120%. 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. The results were evaluated by the following method.

A Viscosity, average particle diameter, solid content, and bottest (stability of oil-in-water emulsion) of the oil-in-water emulsion were evaluated.
The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Average particle diameter: The average particle diameter is a particle diameter corresponding to 50% of the cumulative distribution on a particle diameter volume basis, and is a value measured by a laser diffraction particle size distribution analyzer (SALD-2200, manufactured by Shimadzu Corporation). It is.
Solid content: Microwave Moisture / Solid Analyzer (manufactured by LAB WAVE 9000 CEM corporation), endpoint method
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 10 minutes.

B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: Add 1 kg of oil-in-water emulsion to 80 g of granulated sugar and add to Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION) 3rd speed (300 rpm) (2) Overrun: [(constant volume of oil-in-water emulsion weight) − (foamed weight after constant volume foaming)] / (constant volume) Of foam after foaming) × 100
(3) Shape retention: beauty when artificial foam is left at 15 ° C. for 24 hours. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ... not change from artificial flower 4 points ... somewhat sinking but almost the same as artificial flowering 3 points ... slightly sinking but no problem level 2 points ... the sinking shape remains 1 point ... Yes (4) Water separation: The water separation state is evaluated simultaneously with the above-described shape retention evaluation. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ··· No water separation 4 · · Almost no water separation · 3 · · · Water separation about 1/4 of the bottom 2 · · · Water separation about 1/2 of the bottom 1 · · · Water separation on the entire bottom surface (5) Retention after thawing Shape: Change in the appearance of the decoration cake. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ... not change from artificial flower 4 points ... somewhat sinking but almost the same as artificial flowering 3 points ... slightly sinking but no problem level 2 points ... the sinking shape remains 1 point ... Yes (6) Rough tissue after thawing. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ・ ・ Same as artificial flower 4 points ・ ・ Nearly rough structure 3 points ・ ・ Slightly rough structure but no problem level 2 ・ ・ There is rough structure 1 point ・ Rough structure Very many (7) Cracks after thawing. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ・ ・ Same as artificial flower 4 points ・ Nearly cracked 3 points ・ ・ Slightly cracked but no problem 2 points ・ ・ Has cracked 1 point ・ ・ Very many cracks (8) After thawing The texture and softness of the foam. Evaluation was made on a 5-point scale.
5 points-Soft and smooth 4 points-Soft 3 points-Normal 2 points-Somewhat hard 1 point-Hard (9) Milk flavor of foam after thawing. Evaluation was made on a 5-point scale.
5 points ··· Strong 4 ··· Somewhat strong 3 ··· Normal 2 ··· Somewhat weak 1 ··· Weak

(Method for measuring trans-type unsaturated fatty acids in fats and oils)
Trans unsaturated fatty acid (trans acid) content is based on the standard fat analysis method 2.4.2.2. Were analyzed by the method shown in.

Experimental Example 1 (Preparation of transesterified oil A-1)
A metal catalyst (sodium methylate) 0.3 part is added to oil and fat obtained by mixing 50 parts of palm oil and 10 parts of palm stearin obtained by separating palm oil and 40 parts of palm kernel olein obtained by separating palm kernel oil, and vacuum Random transesterification was carried out at 80 ° C. for 60 minutes. The obtained fats and oils were refine | purified according to the usual method, and it was set as transesterified oil A-1.

Experimental Example 2 (Preparation of transesterified oil A-2)
By an enzyme transesterification reaction using a 1,3-position specific lipase to oil obtained by mixing 30 parts of palm oil and 30 parts of palm stearin obtained by separating palm oil and 40 parts of palm kernel olein obtained by separating palm kernel oil Transesterified oil A-2 was obtained.

Example 1
(Transesterified oil A-1) 1 part, 19 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of middle melting point of palm, 0.15 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 10 parts skim milk powder, 10 parts dextrin (DE25), 0.2 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 49.56 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 1 and 2.

Example 2
(Transesterified oil A-1) 1 part, 19 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of palm melting point part, 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. . Separately, 10 parts skim milk powder, 1.5 parts processed starch, 0.2 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 58.01 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods As a result, the emulsion stability was good and the whipping time was slightly long, but the foaming property was excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 1 and 2.

Example 3
(Transesterified oil A-1) 10 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of middle melting point of palm, and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.41 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture when eaten, but the milky taste was slightly weak. Formulation and evaluation are summarized in Tables 1 and 2.

Example 4
(Transesterified oil A-1) 7 parts, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 11 parts of the middle melting point of palm, 7 parts of butter oil and 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.46 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods As a result, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention and rough texture, but the cracks were slightly weak. When eaten, it had a good texture and milk flavor. Formulation and evaluation are summarized in Tables 1 and 2.

Table 1 summarizes the formulations and partial evaluations of Examples 1 to 4.

The evaluation of Examples 1 to 4 is summarized in Table 2.

Example 5
(Transesterified oil A-1) 4 parts, palm kernel oil 3 parts, hardened palm kernel oil (melting point 34 ° C.) 8 parts, palm middle melting point part 16 parts, butter oil 7 parts, lecithin 0.2 part mixed and melted The oil phase. Separately, 5 parts of skim milk powder, 3 parts of dextrin (DE25), 0.3 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved in 53.41 parts of water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 3 and 4.

Example 6
(Transesterified oil A-1) 2 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 18 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was slightly hard but had a good milk flavor. Formulation and evaluation are summarized in Tables 3 and 4.

Example 7
(Transesterified oil A-1) 10 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm and 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. Formulation and evaluation are summarized in Tables 3 and 4.

Example 8
(Transesterified oil A-1) 15 parts, 10 parts of palm kernel oil, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, but the texture was slightly rough. The cracks were good, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 3 and 4.

Table 3 summarizes the formulations and partial evaluations of Examples 5 to 8.

The evaluation of Examples 5 to 8 is summarized in Table 4.

Example 9
(Transesterified oil A-1) 2 parts, 11 parts of palm middle melting point, 27 parts of butter oil and 0.14 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, in 46.56 parts of water, 5 parts of skim milk powder, 8 parts of dextrin (DE25), 0.21 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.

Example 10
(Transesterified oil A-1) 10 parts, 11 parts of palm kernel oil, 7 parts of hardened palm kernel oil (melting point 34 ° C.), 15 parts of butter oil and 0.15 part of lecithin are mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 5 parts dextrin (DE25), 0.28 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.48 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was soft and smooth and had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.

Example 11
(Transesterified oil A-1) 2.3 parts, palm kernel oil 7.7 parts, hardened palm kernel oil (melting point 34 ° C.) 10 parts, palm middle melting point part 10 parts, butter oil 15 parts, lecithin 0.18 parts Add, mix and melt to make the oil phase. Separately, dissolve and disperse 5 parts skim milk powder, 1 part processed starch, 0.3 part sucrose fatty acid ester (HLB7), 0.02 part sodium bicarbonate, 0.07 part sodium hexametaphosphate in 48.43 parts water. To prepare an aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was slightly hard but had a good milk flavor. Formulation and evaluation are summarized in Tables 5 and 6.

Table 5 summarizes the formulations and partial evaluations of Examples 9 to 11.

The evaluations of Examples 9 to 11 are summarized in Table 6.

Example 12
(Transesterified oil A-2) 10 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of melting part of palm, and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk, 5 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 54.41 parts water. Adjust the water phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture when eaten, but the milky taste was slightly weak. Formulation and evaluation are shown in Tables 7 and 8.
I summarized it.

Example 13
(Transesterified oil A-2) 10 parts, 10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point 34 ° C.), 10 parts of middle melting point of palm, 0.18 part of lecithin are mixed and melted to obtain an oil phase. . Separately, 5 parts skim milk powder, 8 parts dextrin (DE25), 0.3 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate, 0.07 parts sodium hexametaphosphate are dissolved in 46.43 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and had a good texture and milk flavor when eaten. The formulation and evaluation are summarized in Tables 7 and 8.

Table 7 summarizes the formulation and partial evaluation of Example 12 and Example 13.

Table 8 summarizes the evaluation of Examples 12 and 13.

Comparative Example 1
(Transesterified oil A-1) 5 parts, 5 parts of hardened palm kernel oil (melting point 34 ° C.), 5 parts of melting part of palm, and 0.3 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 10 parts of skim milk powder, 10 parts of dextrin (DE25), 0.2 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate, 0.07 part of sodium hexametaphosphate are dissolved in 64.41 parts of water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. When 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, the emulsion stability was good, but it was not whipped. The formulation and evaluation are summarized in Tables 9 and 10.

Comparative Example 2
(Transesterified oil A-1) 15 parts, 20 parts of hardened palm kernel oil (melting point 34 ° C.), 20 parts of medium melting point of palm, and 0.2 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 31.4 parts of skim milk powder, 0.3 part of sucrose fatty acid ester (HLB7), 0.02 part of sodium bicarbonate and 0.07 part of sodium hexametaphosphate are dissolved and dispersed in 41.41 parts of water to prepare an aqueous phase. To do. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention, rough texture and cracks, and when eaten, the texture was hard and the milky taste was slightly weak. The formulation and evaluation are summarized in Tables 9 and 10.

Comparative Example 3
10 parts of palm kernel oil, 10 parts of hardened palm kernel oil (melting point: 34 ° C.), 11 parts of palm middle melting point, 7 parts of butter oil and 0.25 part of lecithin are added, mixed and melted to obtain an oil phase. Separately, 5 parts skim milk powder, 3 parts dextrin (DE25), 0.25 parts sucrose fatty acid ester (HLB7), 0.02 parts sodium bicarbonate and 0.07 parts sodium hexametaphosphate are dissolved in 53.41 parts water. Disperse to prepare the aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, 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 24 hours to obtain a foamable oil-in-water emulsion. 80 kg of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. This whipped cream is decorated in a sponge cake, stored in a freezer at -25 ° C. for 10 days, thawed in a constant temperature room at 15 ° C., and 1 day later. Observation of appearance, shape retention, rough structure, cracks and flavor according to the above methods Was evaluated, the emulsion stability was good, the workability when whipped and the foaming property were excellent, and the shape retention and water separation resistance were good. The cake after freezing and thawing had good shape retention and rough texture, but when cracked, the texture was hard and the milky taste was slightly weak. The formulation and evaluation are summarized in Tables 9 and 10.

Table 9 shows the composition and partial evaluation of Comparative Examples 1 to 3.

The evaluations of Comparative Examples 1 to 3 are summarized in Table 10.

  The present invention relates to a foamable oil-in-water emulsion to be used for decoration of breads and confectionery, and even if it is frozen and thawed in a whipped state or decorated in a cake, the same appearance, flavor, The present invention relates to a foamable oil-in-water emulsion having a texture and freezing resistance.

Claims (8)

In an oil-in-water emulsion containing fats and oils, nonfat milk solids and water, the fats and oils content is 25 to 50% by weight, the fats and oils are non-milk fats or non-milk fats and milk fats, and the non-milk fats are palm fats and laurins. A foamable oil-in-water emulsion comprising a transesterified oil of a base oil and fat and comprising a starch degradation product and / or a modified starch. The foamable oil-in-water emulsion according to claim 1, wherein the transesterified oil of palm oil and lauric oil contains 3 to 50% by weight of the total oil and fat. The foamable oil-in-water emulsion according to claim 1, wherein the milk fat is 90% by weight or less based on the total fat. The foamable oil-in-water emulsion according to claim 1, further comprising at least one selected from lauric fats and palm fractionated fats. The foamable oil-in-water emulsion according to claim 1, wherein the trans-unsaturated fatty acid of the constituent fatty acid in the non-milk fat is 10% or less. The foamable oil-in-water emulsion of Claim 1 whose non-fat milk solid content is 1 to 15 weight%. The foamable oil-in-water emulsion according to claim 1, wherein the overrun is 40 to 150% foamable. The foamable oil-in-water emulsion according to claim 1, which has freezing resistance.