JP2012019766A - Foaming oil-in-water emulsified oil and fat composition for chilled distribution whipped cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified oil and fat composition for producing chilled distribution whipped cream extremely excellent in melting in the mouth when eating, like cotton candy, while retaining conventional shape retention.SOLUTION: This foaming oil-in-water emulsified oil and fat composition with 20-40 wt.% oil and fat content includes in the total oil and fat of an oil phase part, 10-40 wt.% of oil and fat (A) which has a total amount of ≥40 wt.% of triglyceride with a total carbon number of 36 and 38, as the constituent fatty acid, and has a rising melting point of ≥30°C, and 20-80 wt.% of oil and fat (B) as lauric oil and fat having 40-70% SFC at 15°C. The total amount of the oil and fat (A) and the oil and fat (B) is 60-100 wt.% in the total oil and fat of the oil phase part. Furthermore, the foaming oil-in-water emulsified oil and fat composition includes in the oil phase part, an emulsifier which has 0-5 HLB and behenic acid as the main constituent fatty acid, at 0.005-0.1 wt.% in the total foaming oil-in-water emulsified oil and fat composition, and is to be used for chilled distribution whipped cream.

Description

  The present invention relates to a foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream.

  Conventionally, whipped cream for confectionery and dessert applications has been used natural fresh cream produced separately from milk, but it is inexpensive in terms of physical properties, especially the storage stability of the stock solution before whipping, Because of its excellent workability during whipping and workability after whipping, whipped such as compound type in which part of milk fat is replaced with vegetable oil and pure vegetable type in which all fat is vegetable oil Cream has been developed and is becoming mainstream. The foamable oil-in-water emulsified oil and fat composition for whipped cream using these vegetable oils and fats can be produced by combining vegetable oils and emulsifying using an improving agent such as an emulsifier and a thickener. It is possible to greatly change the texture and physical properties of the whipped cream depending on the raw materials, particularly the oil and fat composition. Nowadays, there is a tendency to prefer a particularly light texture, and emphasis is placed on the feeling of melting in the mouth.

  Laurinic fats such as coconut oil and palm kernel oil are vertical fats and oils that have a sharp mouth melt and are easy to feel cold, and foamed oil-in-water emulsified oils for whipped cream along with their hardened oils. Used mainly in low-oil light cream. However, the conventional foamable oil-in-water emulsified oil / fat composition for whipped cream containing a hardened oil / fat contains a high-melting-point component produced by hardening, so that it is difficult to dissolve on the tongue and the texture is deteriorated.

  For the purpose of solving the above problems, for example, by using an oil-in-water emulsified oil / fat composition containing a palm kernel oil fractionation high melting point part as an oil / fat in the oil phase part, sufficient heat-resistant shape retention is achieved. However, although there is a whipping cream for freezing (Patent Document 1) that melts well in the mouth, the blended amount of the palm kernel oil fractionation high melting point is large, and the mouth-melting feeling in chilled distribution applications is insufficient. Further, the moisture content is 55 to 73% by weight, the fat and oil content is 25 to 43% by weight, and 55% by weight or more in the fat and oil is a lauric fat and oil having an SFC in the range of 65 to 98% at 10 ° C. Even if it is frozen and stored in a whipped state or decorated in a cake, etc., it does not lose its shape, cracks, rough structure, discoloration, or flavor deterioration, and it has excellent flavor freezing resistance. Although there is a foamy oil-in-water emulsion (Patent Document 2), since a hardened oil is used, the texture is insufficient. In addition, by defining the total number of carbon atoms in fats and oils, it has good shape retention in the normal temperature range (about 15 to 35 ° C.), good mouth meltability, excellent emulsification stability over time during storage at normal temperature, Although there is a foamable oil-in-water emulsified fat composition that gives an excellent room temperature circulation type foamed oil-in-water emulsified fat that does not become hard even during storage (Patent Document) 3) The melting of the mouth was heavy and insufficient for chilled distribution applications.

JP 2006-304713 A JP 2009-50235 A JP 2007-282535 A

  The object of the present invention is to provide a foamable oil-in-water emulsified oil and fat for producing a whipped cream for chilled distribution that has a very good mouth melt when eaten while maintaining the conventional shape retention. It is to provide a composition.

  As a result of intensive studies to solve the above problems, the inventors of the present invention are not a hardened fat as a high melting point fat, but a fat having a specific melting point of 30 ° C. or higher and a specific SFC, lauric acid. A whipped cream with a very good mouth melt like a cotton candy when mixed with a specific emulsifier in which the main component fatty acid having an HLB of 0 to 5 is behenic acid is blended in the oil phase part with a base oil and fat. The inventors have found that it can be produced, and have completed the present invention.

  That is, the first of the present invention is a foamable oil-in-water emulsified oil / fat composition having an oil / fat content of 20 to 40% by weight, wherein the total number of carbon atoms of the constituent fatty acids is 36 and 38 in the whole oil / fat in the oil phase part. Laurin system in which the total amount of triglyceride is 40% by weight or more, the content of oil (A) having an ascending melting point of 30 ° C. or more is 10 to 40% by weight, and the SFC at 15 ° C. is 40 to 70% The content of the fat (B), which is a fat, is 20 to 80% by weight, the total amount of the fat (A) and the fat (B) in the whole fat and oil in the oil phase is 60 to 100% by weight, and the oil phase part Foamed water for chilled whipped cream containing 0.005 to 0.1% by weight of an emulsified oil-in-water emulsified oil / fat composition containing an emulsifier whose main constituent fatty acid having an HLB of 0 to 5 is behenic acid The present invention relates to an oil-type emulsified oil / fat composition. A preferred embodiment relates to the foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream as described above, wherein the oil / fat (A) is palm kernel stearin. More preferably, the foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream as described above having a crystallization rate of 45 to 90% by weight when stored refrigerated at 0 to 10 ° C., more preferably The above-mentioned foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream, comprising 0.02 to 0.5% by weight of lecithin in the oil phase part of the entire foamable oil-in-water emulsified oil / fat composition, Preferably, in the whole foamable oil-in-water emulsified oil / fat composition, the foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream as described above containing 0.05 to 5% by weight of whey protein in the aqueous phase part Things. 2nd of this invention is related with the whipped cream which comprises the foamable oil-in-water type emulsified oil-fat composition for the above-mentioned chilled distribution whipped cream.

  According to the present invention, a foamable oil-in-water emulsified fat and oil for producing a whipped cream for chilled distribution that has a very good mouth melt when eaten while maintaining the conventional shape retention, according to the present invention. It becomes possible to provide a composition.

  Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention has a specific oil / fat content, a specific composition and a rising melting point (A), and a specific SFC (solid fat content) lauric oil / fat. The oil and fat (B) to be formed has a specific amount, and the constituent fatty acid has a specific amount of a specific emulsifier in a specific HLB in the oil phase part. The foamable oil-in-water emulsified oil / fat composition can be more effective when used for chilled distribution whipped cream.

  The oil / fat content in the entire foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 20 to 40% by weight. If it is less than 20% by weight, it may be difficult to whip, and if it is more than 40% by weight, the desired melt-dissolving feeling may be deteriorated when eaten.

  The fat (A) of the present invention has an ascending melting point of 30 ° C. or higher, and the total amount of triglycerides having 36 and 38 total carbon atoms of the constituent fatty acids is 40% by weight or more in the whole fat (A). The rising melting point of the oil / fat may be measured according to the standard oil / fat analysis method 2.2.4.2 melting point. In addition, as fats and oils (A), use of a palm kernel stearin is preferable (refer Table 1).

  It is preferable that content of the said fats and oils (A) is 10 to 40 weight% in the whole fats and oils of the oil phase part of a foamable oil-in-water type emulsified fat composition. If it is less than 10% by weight, sufficient shape retention as a whipped cream may not be obtained, and if it is more than 40% by weight, the desired good meltability in the mouth may be lowered.

  The fat / oil (B) of the present invention is a lauric fat / oil having an SFC of 40 to 70% at 15 ° C. If the SFC is lower than 40%, sufficient shape retention may not be obtained at the time of whipping, and if it is higher than 70%, the desired good meltability may be lowered. It is preferable that content of fats and oils (B) is 20 to 80 weight% in the whole fats and oils of an oil phase part. If it is less than 20% by weight, the desired good melt-dissolving feeling may not be obtained, and if it is more than 80% by weight, sufficient shape retention may not be obtained during whipping. Here, the measurement of SFC may be based on the standard fat analysis test method 2.2.9 solid fat content (NMR method).

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, the amount of oil / fat (A) may be small when the amount of oil / fat (B) increases, and the total content of oil / fat (A) and oil / fat (B) is 60-100 weight% is preferable in the whole fats and oils. If the amount is less than 60% by weight, the desired good meltability may not be obtained.

  The oil phase part of the foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains an emulsifier having an HLB of 0 to 5 and a main constituent fatty acid of behenic acid. The amount of behenic acid in the total fatty acid constituting the emulsifier is 50% by weight or more. The content of the emulsifier is preferably 0.005 to 0.1% by weight in the whole foamable oil-in-water emulsified oil / fat composition. If the amount is less than 0.005% by weight, crystallization may be insufficient and good overrun or hardness may not be obtained. If the amount is more than 0.1% by weight, the desired good meltability may not be obtained. There is. The emulsifier in which behenic acid is the main constituent fatty acid is not particularly limited, but is preferably a glycerin fatty acid monoester or a polyglycerin fatty acid ester.

  In the water phase part and / or oil phase part of the foamable oil-in-water emulsified oil / fat composition of the present invention, the total amount of polyglycerin fatty acid ester is 0.1 to 3 in the total foamable oil-in-water emulsified oil / fat composition. It is preferable to contain by weight. If it is less than 0.1% by weight, the emulsification stability will be reduced and solidification may occur during storage of the stock solution, or sufficient whipping properties may not be obtained. If it is more than 3% by weight, sufficient overrun will occur during whipping. It may not be obtained, and the flavor and texture may deteriorate.

  The oil phase part of the foamable oil-in-water emulsified oil / fat composition of the present invention may contain 0.02 to 0.5% by weight of lecithin in the whole foamable oil-in-water emulsified oil / fat composition. preferable. If the amount is less than 0.02% by weight, sufficient overrun may not be obtained during whipping. If the amount is more than 0.5% by weight, the emulsification stability is lowered and solidification occurs during storage of the stock solution. Whipability may not be obtained.

  The crystallization rate of the foamable oil-in-water emulsified oil / fat composition of the present invention is the foamable oil-in-water type of the present invention by using the minispec series “mq20 NMR Analyzer” (analysis software: BRUKER the MINISPEC) manufactured by BRUKER. The foaming oil-in-water emulsification of the same composition except that the oil and fat of the oil phase part was changed to salad oil having a cloud point of less than 0 ° C from the value measured in the stock solution without extracting the oil phase part of the emulsified oil and fat composition Foamable oil-in-water emulsified oil and fat composition that can be calculated by dividing the value obtained by subtracting the value measured for the oil and fat composition from the stock solution by the oil content (% by weight) of the measured foamable oil-in-water emulsified oil and fat composition It is the amount of fat and oil crystals (%) in the oil phase.

  The foamable oil-in-water emulsified oil / fat composition of the present invention preferably has a crystallization ratio of 45 to 90% by weight when stored for at least 3 days under refrigerated conditions (set temperature 2 to 5 ° C.). Preferably it is 55 to 80 weight%. When the crystallization rate is in the above range, overrun is sufficient, and a whipped cream that has a very good mouth melt like a cotton candy when eaten. When the crystallization rate is less than 45% by weight, the overrun is insufficient and the meltability in the mouth is lowered, or the hardness after whipping is soft and the shape retention may not be obtained. On the other hand, if the crystallization rate exceeds 90% by weight, sufficient overrun may not be obtained and the meltability may be lowered.

  Although the manufacturing example of the foamable oil-in-water type emulsified oil-fat composition of this invention is not necessarily limited, it illustrates below.

  In the present invention, the foamable oil-in-water emulsified oil / fat composition is not limited to any other composition as long as the oil / fat and the emulsifier are used, and a normal whipped cream composition, for example, a milk raw material, an emulsifier, a salt, It can be produced according to a conventional method using saccharides, thickeners, fragrances, coloring agents and the like. According to a conventional method, for example, the raw material is dissolved in an aqueous phase heated to 60 ° C., and the raw material is similarly dissolved and mixed in an oil phase heated to 60 ° C. When the mixture is sterilized and then homogenized and cooled to 5 to 10 ° C., the desired oil-in-water emulsified oil / fat composition can be obtained.

  The milk raw material is contained in the water phase part of the foamable oil-in-water emulsified oil / fat composition, for example, milk, skim milk, full fat concentrated milk, skim concentrated milk, skim milk powder, whole milk powder, butter milk, butter Milk powder, whey protein, concentrated whey, whey powder, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, cheese, casein protein, sodium caseinate, milk protein separated and fractionated by UF membrane or ion exchange resin treatment, etc. In order to keep the whipping property sufficiently, it is preferable to contain whey protein.

  In the above, the whey protein is preferably contained in a total amount of 0.05 to 5% by weight in the whole foamable oil-in-water emulsified oil composition. If the amount is less than 0.05% by weight, the emulsion stability may be lowered and sufficient whipping properties may not be obtained. If the amount is more than 5% by weight, a foaming oil-in-water emulsified oil / fat composition may be produced during heating. Burning or the like tends to occur, which may cause problems in manufacturing. Whey protein as used herein refers to milk protein excluding casein proteins such as lactalbumin and lactoglobulin obtained from whey and ultrafiltration produced during cheese production, and has a protein content of 80%. Is common and preferred.

  As the above-mentioned emulsifier, there is no particular problem even if it is properly blended as long as it is an emulsifier for food other than the emulsifier and lecithin whose HLB is 0 to 5 and the main constituent fatty acid is behenic acid.

  The salt is not particularly limited as long as it is used for food applications, and examples thereof include sodium phosphate, potassium salt, and sodium salt of citric acid.

  Examples of the saccharide include sugars such as white saccharose, tritone sugar, granulated sugar, rough sugar, processed sugar, liquid sugar, sugar syrup, glucose, isomerized sugar, sugars such as fructose, malt sugar, lactose, and reduced water candy. Sugar alcohols such as reduced maltose syrup and the like can be used.

  Examples of the thickener include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic, and CMC.

  The fragrance and colorant are not particularly limited as long as they are used as appropriate and are usually used for food applications.

  The foamable oil-in-water emulsified oil / fat composition of the present invention can maintain the conventional shape-retaining property suitable for chilled distribution because the cream is difficult to harden even if stored for a long time in the chilled region after whipping. The whipped cream using the water-in-oil type emulsified oil / fat composition is suitable for chilled circulation, and has a very good mouth melt like a cotton candy when eaten.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement method of crystallization rate>
The stock solution 1.5 g of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples was put into an NMR tube and held under predetermined conditions, and then the BRUKER minispec series “mq20 NMR Analyzer (analysis software: BRUKER the MINISPEC) ”(x) was obtained. In addition, the oil and fat in the oil phase part of the foamable oil-in-water emulsified oil and fat composition is only salad oil (rapeseed oil) having a cloud point of less than 0 ° C. After holding 1.5 g of the foamable oil-in-water emulsified oil / fat composition prepared in the same composition under predetermined conditions, a value (y) measured by the Analyzer was obtained. And according to the following formula | equation, the crystallization rate (%) was computed.
Crystallization rate = (xy) / foamable oil-in-water emulsified oil / fat composition oil content (wt%) × 100

<Whipping method>
4 kg of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples, and 320 g of granulated sugar were placed in a can-to-mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.), and high-speed stirring conditions (450 rpm) The whip was stopped at the optimum point according to the liquid state, surface state and hardness while confirming the state.

<Evaluation method of texture>
For sensory evaluation of the texture, 10 expert panelists who had whipped the foamable oil-in-water emulsified oil / fat compositions obtained in Examples and Comparative Examples were sampled and the evaluation results were collected. The evaluation criteria at that time were as follows. ◎: Very good mouth melt, ○: Good mouth melt, △: Slightly heavy texture, poor mouth melt, ×: Very heavy texture, very poor mouth melt.

<Measurement method of overrun>
The overrun is an index of whipping property, and indicates the ratio of air contained in the whipped foamable oil-in-water emulsified oil / fat composition in%, and was determined by the following formula. At that time, the evaluation was made according to the following criteria according to the overrun value. A: 120% or more (best), B: 110% or more and less than 120% (good), Δ: 100% or more and less than 110% (possible), ×: 100% or less (impossible).
Overrun (%) = [(weight of a certain volume of foamable oil-in-water emulsified oil composition) − (weight of foamable oil-in-water emulsified oil composition after whipping)] ÷ (constant volume Of the foamable oil-in-water emulsified oil and fat composition after whipping

<Evaluation of hardness of foamable oil-in-water emulsified oil / fat composition immediately after whipping>
Immediately after whipping, the foamable oil-in-water emulsified oil / fat composition was put into a cylindrical container having a diameter of 50 mm and a depth of 20 mm, and then the diameter was measured using a creep meter “RE2-30005S (manufactured by Yamaden Co., Ltd.)”. The hardness immediately after whipping was measured with a 16 mm cylindrical plunger at a depth of 10 mm, a speed of 5 mm / second, and a single measurement. At that time, the following criteria were evaluated.
A: 0.3 N or more and less than 0.35 N (best),
○: 0.25N or more and less than 0.3N,
Or 0.35N or more and less than 0.4N (good),
Δ: 0.2N or more and less than 0.25N,
Or 0.4N or more and less than 0.45N (possible),
X: Less than 0.2N or 0.45N or more (impossible).

<Measurement method of total carbon number of constituent fatty acids>
The total number of carbon atoms of the constituent fatty acids was measured by gas chromatography “6890N Network GS System (manufactured by Agilent Technologies)” according to the standard fat and oil analysis test method 2.4.6.1 triacylglycerol composition.

Production Example 1 Production of Transesterified Oil The transesterified oil was produced by the following method. Raw material fats and oils of 50 parts by weight of palm oil and 50 parts by weight of palm kernel olein were charged into a reaction vessel, heated with stirring under reduced pressure, and dehydrated until reaching 90 ° C. and 30 mmHg. Next, 0.1 parts by weight of sodium methylate was added to 100 parts by weight of the raw oil and fat, and the reaction was performed at 90 ° C. for 30 minutes while stirring in a nitrogen stream. Thereafter, washing was performed by adding the same amount of hot water (about 70 ° C.) as the fat and oil raw material. Washing was repeatedly carried out with warm water until the pH of the washed water reached 8, followed by heating with stirring under reduced pressure and dehydration until reaching 90 ° C. and 30 mmHg. Next, 2 parts by weight of activated clay was added to 100 parts by weight of the raw oil and fat, and the mixture was stirred under reduced pressure and subjected to a decolorization reaction for 30 minutes, and then the whole amount was filtered to remove the activated clay. Finally, deodorization was performed at 250 ° C. and 2 mmHg for 60 minutes to obtain a transesterified oil.

(Production Example 2) Preparation of foamable oil-in-water emulsified oil / fat composition for crystallization rate measurement According to the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was prepared. That is, after heating 30 parts by weight of fat in the oil phase to 60 ° C., 0.2 parts by weight of soybean lecithin, 0.05 parts by weight of polyglycerol fatty acid ester (HLB = 4.5), polyglycerol fatty acid ester of behenate ( HLB = 2.3) 0.05 part by weight was dissolved to obtain an oil phase part. On the other hand, in 64.37 parts by weight of warm water at 60 ° C., 0.01 parts by weight of xanthan gum, 0.05 parts by weight of guar gum, 0.15 parts by weight of polyglycerin fatty acid ester (HLB = 11.6), 0.07 parts by weight of sodium hexametaphosphate Parts, 0.05 parts by weight of sucrose fatty acid ester (HLB = 11) were dissolved, and 4.5 parts by weight of skim milk powder and 0.5 parts by weight of whey protein were dissolved to obtain an aqueous phase part. The aqueous phase and the oil phase were mixed and stirred at 60 ° C. for 20 minutes to obtain a preliminary emulsion. This emulsion is directly sterilized at 142 ° C. for 4 seconds with a steam injection sterilizer, homogenized at 6.0 MPa, and then cooled to a final temperature of 5 ° C. with a plate-type cooling device. The container was filled to obtain a foamable oil-in-water emulsified oil / fat composition. The obtained foamable oil-in-water emulsified oil / fat composition was held under the same conditions as those of the foamable oil-in-water emulsified oil / fat composition obtained in Example 1 and Comparative Examples 4, 5, and 7, then, The measured value (y) was obtained according to “Measurement method of crystallization rate”. The measured value (y) was 1.1.

(Production Example 3) Preparation of foamable oil-in-water emulsified oil / fat composition for crystallization rate measurement According to the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was prepared. That is, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2 except that the amount of polyglycerol fatty acid ester of behenate (HLB = 2.3) and the amount of water were changed. The obtained foamable oil-in-water emulsified oil / fat composition was held under the same conditions as the foamable oil-in-water emulsified oil / fat composition obtained in Example 2, and then according to the above-mentioned “Method for Measuring Crystallization Rate”. A measured value (y) was obtained. The measured value (y) was 1.1.

(Production Example 4) Preparation of foamable oil-in-water emulsified oil / fat composition for crystallization rate measurement According to the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was prepared. That is, foaming water was added in the same manner as in Production Example 2 except that the amount of polyglycerol fatty acid ester (HLB = 4.5) was changed without adding behenic acid polyglycerol fatty acid ester (HLB = 2.3). An oil-type emulsified oil / fat composition was obtained. The obtained foamable oil-in-water emulsified oil / fat composition was held under the same conditions as the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Examples 1 and 3, and then the above-mentioned “Method for Measuring Crystallization Rate”. The measurement value (y) was obtained. The measured value (y) was 1.1.

(Production Example 5) Preparation of foamable oil-in-water emulsified oil / fat composition for crystallization rate measurement According to the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was prepared. That is, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2 except that the amount of polyglycerol fatty acid ester of behenate (HLB = 2.3) and the amount of water were changed. The obtained foamable oil-in-water emulsified oil / fat composition was held under the same conditions as the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 2, and then according to the above-mentioned “Method for measuring crystallization rate”. A measured value (y) was obtained. The measured value (y) was 1.0.

(Manufacture example 6) Preparation of the foamable oil-in-water type emulsified oil-fat composition for crystallization rate measurement According to the mixing | blending shown in Table 2, the foamable oil-in-water type emulsion oil-fat composition was produced. That is, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2 except that the oil / fat content of the oil phase part and the amount of water were changed. The obtained foamable oil-in-water emulsified oil / fat composition was held under the same conditions as the foamable oil-in-water emulsified oil / fat composition obtained in Comparative Example 6, and then according to the above-mentioned “Method for measuring crystallization rate”. A measured value (y) was obtained. The measured value (y) was 1.1.

(Example 1) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 1 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 2 except that the oil / fat composition in the oil phase was changed. Type emulsified oil and fat composition 1 was obtained. The obtained foamable oil-in-water emulsified oil / fat composition 1 was held at 5 ° C. (set value) for 4 days, and then the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method to be 74.3. %Met. Next, after the foamable oil-in-water emulsified oil / fat composition 1 thus obtained was whipped by the method described above, the texture, overrun, and hardness were evaluated, and the results are summarized in Table 2. .

(Example 2) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 2 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 3 except that the oil / fat blending was changed. Type emulsified oil and fat composition 2 was obtained. After the obtained foamable oil-in-water emulsified oil / fat composition 2 was held at 5 ° C. (set value) for 4 days, the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method, and was found to be 76%. Met. Next, after the foamable oil-in-water emulsified oil / fat composition 2 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 1) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 3 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 4 except that the oil / fat composition was changed. A type emulsified oil / fat composition 3 was obtained. After the obtained foamable oil-in-water emulsified oil / fat composition 3 was held at 5 ° C. (set value) for 4 days, the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 3%. Next, after the foamable oil-in-water emulsified oil / fat composition 3 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 2) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 4 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 5 except that the oil / fat blending was changed. A type emulsified oil / fat composition 4 was obtained. The obtained foamable oil-in-water emulsified oil / fat composition 4 was held at 5 ° C. (set value) for 4 days, and then the crystallization ratio of the oil / fat in the emulsified oil / fat composition was determined by the above method. 7%. Next, after the foamable oil-in-water emulsified oil / fat composition 4 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 3) Preparation and evaluation of foamable oil-in-water emulsified oil / fat composition 5 According to the formulation shown in Table 2, the foamable oil-in-water composition was produced in the same manner as in Production Example 4 except that the oil / fat composition in the oil phase was changed. A type emulsified oil / fat composition 5 was obtained. After the obtained foamable oil-in-water emulsified oil / fat composition 5 was held at 5 ° C. (set value) for 4 days, the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 3%. Next, after the foamable oil-in-water emulsified oil / fat composition 5 thus obtained was whipped by the method described above, the texture, overrun, and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 4) Preparation and evaluation of foamable oil-in-water emulsified oil / fat composition 6 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 2 except that the oil / fat formulation in the oil phase was changed. A type emulsified oil / fat composition 6 was obtained. After the obtained foamable oil-in-water emulsified oil / fat composition 6 was held at 5 ° C. (set value) for 4 days, the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 3%. Next, after the foamable oil-in-water emulsified oil / fat composition 6 thus obtained was whipped by the above-described method, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 5) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 7 According to the formulation shown in Table 2, a foamable oil-in-water composition was produced in the same manner as in Production Example 2 except that the oil / fat composition in the oil phase was changed. A type emulsified oil / fat composition 7 was obtained. The obtained foamable oil-in-water emulsified oil / fat composition 7 was held at 5 ° C. (set value) for 4 days, and then the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 7%. Next, after the foamable oil-in-water emulsified oil / fat composition 7 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative Example 6) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 8 According to the formulation shown in Table 2, a foamable oil-in-water composition was prepared in the same manner as in Production Example 2 except that the oil / fat blending was changed. A type emulsified oil / fat composition 8 was obtained. The obtained foamable oil-in-water emulsified oil / fat composition 8 was held at 5 ° C. (set value) for 4 days, and then the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 4%. Next, after the foamable oil-in-water emulsified oil / fat composition 8 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

(Comparative example 7) Production and evaluation of foamable oil-in-water emulsified oil / fat composition 9 According to the formulation shown in Table 2, a foamable oil-in-water solution was produced in the same manner as in Production Example 2 except that the oil / fat blending was changed. A type emulsified oil / fat composition 9 was obtained. After the obtained foamable oil-in-water emulsified oil / fat composition 9 was held at 5 ° C. (set value) for 4 days, the crystallization rate of the oil / fat in the emulsified oil / fat composition was determined by the above method. 7%. Next, after the foamable oil-in-water emulsified oil / fat composition 9 thus obtained was whipped by the method described above, the texture, overrun and hardness were evaluated, and the results are summarized in Table 2. .

  From the above results, all of the foamable oil-in-water emulsified fats and oil compositions of the examples were able to maintain the conventional shape retention because they had good hardness immediately after overrun and whipping. In the case of cotton candy, it melts very well. On the other hand, in the comparative example, the whipped cream using the foamable oil-in-water emulsified oil / fat composition other than Comparative Examples 1, 2 and 3 does not dissolve in the mouth and does not have the desired texture. The whipped cream using the foamable oil-in-water emulsified oil / fat composition of No. 3 had good meltability in the mouth, but did not provide sufficient overrun and hardness just after whipping, and soft and sufficient shape retention was obtained. In addition, the whipped cream using the foamable oil-in-water emulsified oil / fat composition of Comparative Example 2 has a slightly heavy mouth-melting feeling, a sufficient overrun is not obtained, and the hardness immediately after whipping is too hard. It was bad.

Claims (6)

A foamable oil-in-water emulsified oil / fat composition having an oil / fat content of 20 to 40% by weight, wherein the total amount of triglycerides having 36 and 38 total fatty acids in the fatty acid in the oil phase is 40% by weight Oil and fat (B), which is a lauric oil and fat having a rising melting point of 30 ° C. or higher and a fat and oil (A) content of 10 to 40% by weight and an SFC of 15 ° C. of 40 to 70% The amount is 20 to 80% by weight, the total amount of oil and fat (A) and fat and oil (B) in the whole oil phase part is 60 to 100% by weight, and the HLB is 0 to 5 in the oil phase part A foamable oil-in-water emulsified oil / fat composition for chilled whipped cream containing 0.005 to 0.1% by weight of an emulsifier whose fatty acid is behenic acid in the entire foamable oil-in-water emulsified oil / fat composition. The foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream according to claim 1, wherein the fat (A) is palm kernel stearin. The foamable oil-in-water emulsified oil / fat composition for chilled circulation whipped cream according to claim 1 or 2, wherein the crystallization rate when stored refrigerated at 0 to 10 ° C is 45 to 90% by weight. The foamable underwater for chilled circulation whipped cream according to any one of claims 1 to 3, wherein the oil phase part contains 0.02 to 0.5% by weight of lecithin in the entire foamable oil-in-water emulsified oil / fat composition. Oil type emulsified fat composition. The foamable underwater oil for chilled circulation whipped cream according to any one of claims 1 to 4, wherein the foamable oil-in-water emulsified oil / fat composition contains 0.05 to 5% by weight of whey protein in the aqueous phase. Type emulsified oil and fat composition. A whipped cream comprising the foamable oil-in-water emulsified oil / fat composition for chilled distribution whipped cream according to any one of claims 1 to 5.