JP2014132848A - Foamable oil-in-water type emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion having excellent flavor, prevented from shape-losing, cracking, roughening of texture, or degradation of flavor, even for refrigeration storage or thawing after freezing preservation of the oil-in-water type emulsion in a whipped state, or in a state that the whipped emulsion is decorated on a cake, and to provide a method for manufacturing the emulsion.SOLUTION: The oil-in-water emulsion including fat, nonfat milk solid content, and water is a foamable oil-in-water type emulsion including egg yolk lysolecithin, and/or egg yolk lecithin, and a polyglycerol saturated fatty acid ester of which saturated fatty acid is one or more selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. The method for manufacturing the emulsion is provided.

Description

  The present invention relates to a foamable oil-in-water emulsion, and more specifically, after refrigerated storage in a whipped state or even after thawing after freezing, the flavor is not impaired, the tissue is not deteriorated, and the mouth The present invention relates to a foamable oil-in-water emulsion for obtaining excellent whipped cream.

In many cases, whipped cream used for napping and decorating cakes and desserts is refrigerated for 24 hours to 48 hours after being whipped and foamed by the consumer. However, chilled storage may cause phenomena such as rough tissue, discoloration, and flavor deterioration in the whipped cream.
In addition, whipped cream used for napping and decorating cakes and desserts is deteriorated in terms of hygiene and functionality, and therefore, it is proposed to store them in a frozen state. However, temperature changes such as freezing and thawing can have many adverse effects on the quality of whipped cream. For example, the decorated cake may be deformed or cracked, rough or discolored or discolored, or deteriorated in flavor after freezing and thawing.
In Patent Document 1, dextrin is blended as a stabilizer and diglycerin monooleate and / or lysolecithin is blended as an emulsifier, whereby tissue sustainability can be imparted, and soy polysaccharide is blended as a stabilizer. And the technique which can provide high temperature tolerance is proposed by mix | blending a citric acid monoglyceride and / or a sucrose behenic acid ester as an emulsifier.
Patent Document 2 proposes a technique that does not deteriorate quality and mouthfeel even after freezing and thawing by using fats and oils and lysolecithin having a melting point in the range of 20 ° C to 60 ° C.
And in patent document 3, in the oil-in-water emulsion containing fats and oils, water, and an emulsifier, a moisture content is 55 to 73 weight%, and fats and oils content is 25 to 43 weight%, Comprising: 55 weight% or more in fats and oils Has been proposed a foamable oil-in-water emulsion characterized by being a lauric fat and oil having an SFC in the range of 65 to 98% at 10 ° C.
However, the flavor and quality were still insufficient.

JP 2003-093006 A JP 2004-321038 A JP 2009-050235 A

  The object of the present invention is to whipped an oil-in-water emulsion, whipped or decorated it in a cake or the like, refrigerated or frozen, and thawed to lose shape, crack, rough structure, flavor. It is an object to provide a foamable oil-in-water emulsion having an excellent flavor, which is prevented from being deteriorated, and a method for producing the same.

As a result of intensive studies in view of the above problems, the present inventors have found that egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and By blending a polyglycerin saturated fatty acid ester that is one or more selected from lignoceric acid, the mold can be stored in a whipped state or in a state where it is decorated in a cake or the like, refrigerated or frozen, and thawed. A foamable oil-in-water emulsion having an excellent flavor that was prevented from collapsing or cracking, roughing of the structure, and flavor deterioration was completed.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, non-fat milk solids and water, wherein egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid, myristic acid , A foamable oil-in-water emulsion containing a polyglycerin saturated fatty acid ester selected from one or more of palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid. The second is the foamable oil-in-water emulsion according to the first, wherein the polyglycerol saturated fatty acid ester has an average degree of polymerization of glycerol of 2 to 10. 3rd is a foamable oil-in-water emulsion of Claim 1 whose said polyglycerin saturated fatty acid ester has an average esterification rate with a fatty acid of 5-90%. The fourth is the foamable oil-in-water emulsion according to the first, further comprising soybean lecithin. The fifth is the foamable oil-in-water emulsion according to the first aspect, wherein the oil and fat content is 20 to 50% by weight. The sixth is the foamable oil-in-water emulsion according to the first, wherein the non-fat milk solid content is 1 to 14% by weight. Seventh, oil and fat, non-fat milk solids and water as main ingredients, egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, A method for producing a foamable oil-in-water emulsion, wherein at least one selected from behenic acid and lignoceric acid is mixed and then pre-emulsified, sterilized or sterilized and then homogenized. It is.

Excellent flavor, especially preserved 2 that has been prevented from losing its shape, cracking, rough tissue, and flavor even when chilled, frozen, or thawed in a whipped state or decorated in a cake or the like according to the present invention 2 It has become possible to provide a foamable oil-in-water emulsion that maintains a fresh feeling even after a lapse of days.
Furthermore, instead of using saccharides in advance, saccharides for imparting an appropriate sweetness when whipping are added (for example, 7 to 12% by weight of sucrose) and whipped, refrigerated or frozen. It has become possible to provide a foamable oil-in-water emulsion that is prevented from losing its shape, cracking, rough structure, and flavor deterioration even after thawing.
In particular, the effect is remarkable when frozen and thawed.

  The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, non-fat milk solids and water, and is a fluidized emulsion that exhibits a foamed state by whipping. It becomes. Foamable oil-in-water emulsions are sometimes referred to as “whipping creams”. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foaming state is exhibited. In this way, when the whipped cream is foamed, a part of the interface film composed mainly of protein and emulsifier is destroyed on the surface of the fat and oil particles, and the fat and oil particles agglomerate with each other and adsorb to the bubbles in the whipped. Proteins and emulsifiers also act to stabilize the bubbles. Further, it is considered that a foamed body having a firm body feeling, that is, hardness, is formed by forming a network structure including water by being connected by aggregated oil and fat particles.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, non-fat milk solids and water, wherein egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, It is necessary to include a polyglycerin saturated fatty acid ester which is one or more selected from lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid.
The egg yolk lysolecithin of the present invention is obtained by treating the egg yolk lecithin described in paragraph [0009] with an enzyme such as phospholipase or lipase, and is a fatty acid bound to the 1- or 2-position of phospholipid glycerol. One molecule is taken, and specific examples include lysolecithin (lysophosphatidylcholine), lysophosphatidylethanolamine, lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol, lysophosphatidic acid and the like. These may be blended alone, in a mixed form thereof, or alternatively in a form mainly composed of these. Actually, commercially available as egg yolk lysolecithin, for example, “yolk lecithin LPL20W” (manufactured by Kewpie Co., Ltd .: 20% by weight of lysolecithin: lysolecithin composition is 80% lysophosphatidylcholine, 20% lysophosphatidylethanolamine) is preferable. Although used, it is not limited to this.

  The egg yolk lecithin of the present invention is extracted by adding an extraction solvent to raw egg yolk and filtered to remove egg yolk protein, and then the solvent is completely removed to obtain an extracted egg yolk oil, which is dried to remove moisture It is obtained by the above, and contains about 70% by weight of neutral fat and about 30% by weight of phospholipid. Specific examples include lecithin (phosphatidylcholine), phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidylinositol, and phosphatidic acid. These may be blended alone, in a mixed form thereof, or alternatively in a form mainly composed of these. Actually, it is marketed as egg yolk lecithin, for example, “yolk lecithin PL30S” (manufactured by Kewpie Co., Ltd .: containing 30% by weight of lecithin: the composition of lecithin is 85% phosphatidylcholine, 13% phosphatidylethanolamine, 1% lysophosphatidylcholine ) Is preferably used, but is not limited thereto.

The egg yolk lysolecithin and egg yolk lecithin of the present invention can be used alone or in combination.
The egg yolk lysolecithin of the present invention is 0.01 to 0.5% by weight, preferably 0.05 to 0.4% by weight, more preferably 0.05 to 0.3%, based on the whole oil-in-water emulsion as lysolecithin. By blending by weight%, even when refrigerated or frozen and thawed in a whipped state or decorated with a cake or the like, it has been prevented from losing its shape, cracking, rough structure, and flavor deterioration. A foamable oil-in-water emulsion having a flavor, particularly a fresh feeling, can be obtained.
When the blending amount is too small, the foam is likely to be roughened in the case of refrigerated storage, and when frozen and thawed, the roughened structure is likely to be damaged in the foamed matter, and cracks are likely to occur. When the blending amount is too large, the foamed product becomes worse in both refrigerated storage and frozen storage.

The egg yolk lecithin of the present invention is 0.01 to 0.5% by weight, preferably 0.05 to 0.4% by weight, more preferably 0.05 to 0.3%, based on the whole oil-in-water emulsion as lecithin. By blending by weight%, even when refrigerated or frozen and thawed in a whipped state or decorated with a cake or the like, it has been prevented from losing its shape, cracking, rough structure, and flavor deterioration. A foamable oil-in-water emulsion having a flavor, particularly a fresh feeling, can be obtained.
When the blending amount is too small, the foam is likely to be roughened in the case of refrigerated storage, and when frozen and thawed, the roughened structure is likely to be damaged in the foamed matter, and cracks are likely to occur. If the blending amount is too large, the stability of the emulsification of the oil-in-water emulsion becomes poor, and the flavor of the foamed product becomes poor both in the case of refrigerated storage and in the case of freezing and thawing.

The polyglycerin saturated fatty acid ester of the present invention is obtained by esterifying polyglycerin and saturated fatty acid, and the saturated fatty acid is caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoserine. One or more selected from acids, preferably one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferably palmitic acid, stearic acid, arachidic acid And one or more selected from behenic acid, and most preferably one or more selected from palmitic acid, stearic acid, and arachidic acid.
In the polyglycerol saturated fatty acid ester of the present invention, 80% by weight or more of all the constituent fatty acids is preferably saturated fatty acid, more preferably 90% by weight or more is saturated fatty acid, and still more preferably 95% by weight or more. It is a saturated fatty acid.

  In the polyglycerol saturated fatty acid ester of the present invention, the average degree of polymerization of glycerol is preferably 2 to 10, more preferably 2 to 6, and further preferably 2 to 4. If the degree of glycerin polymerization is too high, the foamed product will be difficult to be hardened, and if the degree of glycerin polymerization is too low, cracking and roughening of the foamed product will easily occur after refrigeration or freezing and thawing.

  The polyglycerol saturated fatty acid ester of the present invention preferably has an average esterification ratio of polyglycerol and saturated fatty acid of 5 to 90%, more preferably 10% to 80%, still more preferably 15% to 65%. It is. When the average esterification rate is too high, the foamed product is difficult to be hardened, and when the average esterification rate is too low, the emulsification stability of the foamable oil-in-water emulsion is deteriorated.

  The polyglycerol saturated fatty acid ester of the present invention exhibits its effect when used in combination with egg yolk lysolecithin and / or egg yolk lecithin. The polyglycerin saturated fatty acid ester is 0.01 to 0.4% by weight, preferably 0.03 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, based on the whole oil-in-water emulsion. It is. When used in combination with egg yolk lysolecithin and / or egg yolk lecithin, spooning after refrigerated storage or frozen storage and thawing will be poor if the blending amount is too small, and if the blending amount is too large, the flavor of the foam will be poor. When egg yolk lysolecithin and / or egg yolk lecithin is not used in combination, if the blending amount is too small, the hardness of the foamed product is difficult to be obtained, and if the blending amount is large, the overrun of the foamed product increases and the flavor is poor.

In the present invention, it is preferable to further add soybean lecithin. A compounding quantity is 0.05 to 0.5 weight% with respect to the whole oil-in-water emulsion, Preferably it is 0.1 to 0.3 weight%. If there is too little soybean lecithin, foaming property will worsen, and if too much, flavor will worsen.
And the emulsifier normally used when preparing a foamable oil-in-water emulsion as emulsifiers other than the egg yolk lysolecithin, egg yolk lecithin, polyglycerin saturated fatty acid ester, and soybean lecithin of this invention can be selected and used suitably. For example, synthetic emulsifiers such as monoglyceride, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester can be exemplified, and one or more of these emulsifiers Two or more types can be selected and used as appropriate. Preferably, one or more types selected from monoglycerides, sorbitan saturated fatty acid esters, polyoxyethylene sorbitan saturated fatty acid esters, and sucrose saturated fatty acid esters are selected as appropriate. Can be used.

  The oil and fat content of the foamable oil-in-water emulsion of the present invention is preferably 20 to 50% by weight, more preferably 25 to 45% by weight, still more preferably 30 to 45% by weight. When there is little oil and fat content, foamability will worsen, and when there are many oils and fats, flavor will worsen. In the present invention, the oil and fat particles of the foamable oil-in-water emulsion are aggregated with each other, adsorbed to the bubbles in the whip, and the protein and emulsifier act to stabilize the bubbles and form a network structure including water. However, not only the emulsifier of the present invention but also fats and oils are considered to be greatly involved in this network structure.

  As fats and oils used in the foamable oil-in-water emulsion of the present invention, animal and vegetable oils and fats and oils obtained by subjecting them to various chemical treatments or physical treatments alone or a mixture of two or more thereof Can be illustrated. Such raw oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. And processed oils and fats such as these oils and fats and their hardened oils, fractionated oils and transesterified oils. The milk fat in the present invention includes butter oil obtained by processing these raw materials as well as milk fat derived from milk such as milk, fresh cream and butter. Preferably in terms of flavor and health, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, coconut oil, palm kernel oil, milk fat can be exemplified, and foaming oil-in-water emulsions The melting point of the oil phase is 20 to 40 ° C, preferably 25 to 38 ° C. When the melting point is too low, the foaming property is deteriorated, and when the melting point is too high, the flavor is deteriorated.

  The non-fat milk solid content of the foamable oil-in-water emulsion of the present invention is preferably 1 to 14% by weight, more preferably 2 to 12% by weight, and most preferably 4 to 10% by weight. When there is little non-fat milk solid content, the emulsification stability of an oil-in-water emulsion will worsen, milky feeling will also decrease, and flavor will worsen. When the amount is large, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect corresponding to the amount.

  Non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Examples include milk-derived raw materials such as skim milk powder, buttermilk powder, whey protein, casein, and sodium caseinate.

In the present invention, when the foamable oil-in-water emulsion is prepared, the effect of the present invention can be sufficiently exerted regardless of whether or not a saccharide is added, but it is preferable to add a saccharide. . Examples of the saccharide include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, starch syrup, and dextrin. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced water candy.
And the lactose which coexists with protein is contained in the saccharide | sugar of this invention.
The amount of saccharide used is generally preferably 0.5 to 20% by weight, more preferably 0.5 to 10% by weight, further preferably 0.5 to 6% by weight, most preferably 0.5 to 4.5% by weight. .

  For the foamable oil-in-water emulsion of the present invention, it is preferable to use a polysaccharide, gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum And one or more polysaccharides selected from Tara gum and 1 or 2 selected from gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan and tamarind seed gum More than one type of polysaccharide is preferred.

  For the foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or in combination of two or more. It is preferable to use it.

  The foamable oil-in-water emulsion of the present invention has an overrun of 50 to 150%, preferably 60 to 140%, more preferably 80 to 130%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. If the overrun is too low, it becomes difficult to obtain the target flavor and melted mouth feeling of the present invention.

As the method for producing the foamable oil-in-water emulsion of the present invention, fats and oils, non-fat milk solids and water are used as main ingredients, and egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid After mixing raw materials of polyglycerin saturated fatty acid ester, one or more selected from myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid, homogenized by pre-emulsification, sterilization or sterilization It can be obtained by processing. 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.
It is preferable to sterilize from the viewpoint of storage stability of the emulsion.

  There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

  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 Method for evaluating stability of oil-in-water emulsion (1) Viscosity: The viscosity of an oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.), No. 2 rotor, 60 rp It carried out on condition of m. The measurement of the viscosity exceeding 50 0 cp was performed under the conditions of No. 2 rotor and 30 rpm. The product temperature of the oil-in-water emulsion was measured at 7 ° C.
(2) Botte test: Put 50 g of an oil-in-water emulsion in a 100 ml beaker and incubate at 20 ° C. for 2 hours, and then spherical alumina ceramics with a weight of 7 g and a diameter of 15 mm Four balls made were put and vibrated using a horizontal shaker for 10 minutes, and the presence or absence of the occurrence of oily underwater emulsion was confirmed.

B. Evaluation method when foaming an oil-in-water emulsion (1) Whip time: 1 kg of an oil-in-water emulsion is whipped with a Hovard mixer (MODEL N-5 manufactured by HOBART CORPORATION) 3rd speed (300 rpm), Time to reach the optimal foaming state and time of gentle mixing at the second speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion of constant volume)-(after foaming of constant volume Foam weight)] ÷ (foam weight after foaming a certain volume) × 100
(3) Shape retention: Four-stage evaluation of beauty after 1 day and 2 days after leaving the foamed flower at 5 ° C. A: Good B; Slightly good C; Slightly bad D; Poor (not practical)
(4) Mouthing: Four-stage evaluation of mouthing after 1 day and 2 days after leaving the foamed product at 5 ° C. ◎; Good ○; Slightly good △; Slightly bad ×; Poor (not practical)
(5) Roughness of the structure: Four days evaluation of the roughening of the structure after 1 day and 2 days after leaving the foamed product at 5 ° C. ◎; No ○; Almost △; Yes ×; Very much (6) Water separation: Evaluation of water separation at the same time as the above shape retention evaluation Four-step evaluation A; None B; Almost none C; Yes D; Very many (7) Spooning: Leave the foamed flower at 5 ° C and leave it one day later Two-stage evaluation of the beauty of the cross-section when the artificial flower is divided with a spoon after 2 days A: Good (glossy and glossy cross-sectional structure) B; Slightly good C; Slightly bad D; Organization is rough and not glossy)

C Evaluation method of freezing resistance Nappe the foamed cream to a sponge, etc., and observe the surface condition when frozen and thawed. However, the freezing condition was left at −25 ° C. for 10 days, and the thawing condition was left at 5 ° C., and the state after 1 day and 2 days was observed.
(1) Shape retention after thawing: 4-step evaluation of beauty when an artificial foam is left A: Good B; Slightly good C; Slightly bad D; Poor (not practical)
(2) Mouthed four-step evaluation after thawing ◎; Good ○; Slightly good △; Slightly bad ×; Poor (not practical)
(3) Roughness of the tissue after thawing 4 stages evaluation ◎; None ○; Almost none △; Yes ×; Very many (4) Four-stage evaluation of cracks after thawing ◎; None ○; Almost none △; (5) Spooning after thawing: 4-stage evaluation of the beauty of the cross-section when the artificial foam is thawed at 5 ° C and then split with a spoon A: Good (glossy and glossy cross-sectional structure) B: Slightly good C; Slightly bad D: Poor (the cross-sectional structure is rough and not glossy)

(Melting point of oil phase)
The method for measuring the melting point was measured according to the method prescribed in the Japan Oil Chemistry Association Standard Oil Analysis Test Method (1996 version) 2.2.4.2 Melting Point (Increased Melting Point).

Example 1
Palm kernel oil (melting point 28 ° C., Fuji Oil Co., Ltd.) 13.3 parts, palm olein transesterification oil (melting point 34 ° C., Fuji Oil Co., Ltd.) 10.2 parts, palm oil and palm kernel Olein transesterified oil (melting point 32 ° C., Fuji Oil Co., Ltd.) 4.5 parts, soybean hardened oil (melting point 35 ° C., Fuji Oil Co., Ltd.) 2.5 parts, butter oil 5.6 parts , 0.21 part of soybean lecithin (manufactured by Sakai Oil Co., Ltd., derived from soybean) is added and mixed to obtain an oil phase.
Separately, 44.84 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy (product name: SSE500, manufactured by Foods Science Co., Ltd.), saturated sucrose Fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.13 part, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part, egg yolk lysolecithin (KYUPY ( Co., Ltd., 20 parts by weight of lysolecithin, trade name: LPL20W) 0.5 parts, diglycerin monostearate (trade name: Poem DS100A, manufactured by Riken Vitamin Co., Ltd.) And
The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After the run, it was homogenized at a homogenization pressure of 40 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion.
Add 80g of granulated sugar to 1kg of this foamable oil-in-water emulsion and whip by the above whip method. Follow the above method to whip time, overrun, shape retention, mouthfeel, rough structure, water separation, spoon Measurement of the drag was performed. 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 5 ° C, and after 1 and 2 days, the appearance is observed, the shape is retained, and the tissue is rough. , Cracks, mouthfeel and spooning were evaluated. The results are summarized in Table 1.

Example 2
Diglycerol monopalmitate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DP) instead of 0.1 part of diglycerin monostearate ester (Riken Vitamin Co., Ltd., trade name: Poem DS100A) of Example 1 -95RF) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 1.
Example 3
Tetraglycerin monostearate (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster) instead of 0.1 part of diglycerin monostearate of Example 1 (trade name: Poem DS100A, manufactured by Riken Vitamin Co., Ltd.) MS-3S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 1.
Example 4
Tetraglycerin tristearate (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster) instead of 0.1 part of diglyceryl monostearate (trade name: Poem DS100A, manufactured by Riken Vitamin Co., Ltd.) of Example 1 TS-3S) Except for 0.1 part, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 1.

The formulations and results of Examples 1 to 4 are summarized in Table 1.

Example 5
Instead of 0.1 part of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), tetraglycerin pentastearate (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster) PS-3S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
Example 6
Instead of 0.1 part of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin monostearate (Sakamoto Pharmaceutical Co., Ltd., trade name of SY Glister) MS-5S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
Example 7
Instead of 0.1 parts of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglyceryl distearate (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster SS) -5S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.
Example 8
Instead of 0.1 part of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin tristearate (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster) TS-5S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 2.

The compositions and results of Examples 5 to 8 are summarized in Table 2.

Example 9
Instead of 0.1 part of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin pentastearate (Sakamoto Pharmaceutical Co., Ltd., trade name of SY Glister) PS-5S) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 3.
Example 10
44.84 parts of water in Example 1 was changed to 44.69 parts, and diglycerin monostearic acid ester (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) was replaced with 0.1 part of decaglycerin monostearic acid ester. (Mitsubishi Chemical Foods Co., Ltd., trade name: SWA-10D, containing 40% by weight of polyglycerol fatty acid ester) 0.25 parts were used, and the same treatment as in Example 1 was performed, and evaluation was made in the same manner as in Example 1. did. The results are summarized in Table 3.
Example 11
44.84 parts of the water in Example 1 was changed to 44.61 parts, and diglycerin monostearate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) was replaced with 0.1 part of decaglycerin distearate ( (Mitsubishi Chemical Foods, Inc., trade name: SWA-20D, containing 30% by weight of polyglycerol fatty acid ester) 0.33 parts were subjected to the same treatment as in Example 1 and evaluated in the same manner as in Example 1. . The results are summarized in Table 3.
Example 12
Instead of 0.1 part of diglycerin monostearate of Example 1 (Riken Vitamin Co., Ltd., trade name: Poem DS100A), decaglycerin tristearate (Mitsubishi Chemical Foods, Inc., trade name: S) -28D) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 3.

Table 3 summarizes the contents and results of Examples 9 to 12.

Example 13
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) Except for 0.5 parts, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.
Example 14
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts and diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A) instead of 0.1 part diglycerin monopalmitate (Riken Vitamin Co., Ltd., product) Name: Poem DP-95RF) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.
Example 15
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, tetraglycerol monostearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) instead of 0.1 part of diglycerol monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), Product name: SY Glister MS-3S) Except for 0.1 part, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.
Example 16
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, tetraglycerol tristearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) instead of 0.1 part of diglycerol monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), Product name: SY Grister TS-3S) The same treatment as in Example 1 was performed except that 0.1 part was used, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 4.

The contents and results of Examples 13 to 16 are summarized in Table 4.

Example 17
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, and in addition to 0.1 part of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), tetraglycerin pentastearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) Product name: SY Glister PS-3S) Except for 0.1 part, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.
Example 18
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 part, and in addition to 0.1 part of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin monostearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) Product name: SY Glister MS-5S) Except for 0.1 part, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.
Example 19
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, and in addition to 0.1 parts of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin distearate (manufactured by Sakamoto Pharmaceutical Co., Ltd., product) Name: SY Glister SS-5S) Except for 0.1 parts, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.
Example 20
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, and in addition to 0.1 part of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin tristearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) Product name: SY Glister TS-5S) Except for 0.1 parts, the same treatment as in Example 1 was performed, and evaluation was performed in the same manner as in Example 1. The results are summarized in Table 5.

The contents and results of Examples 17 to 20 are summarized in Table 5.

Example 21
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, and in addition to 0.1 parts of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), hexaglycerin pentastearate (manufactured by Sakamoto Pharmaceutical Co., Ltd.) (Product name: SY Glister PS-5S) Except for 0.1 parts, the same treatment as in Example 1 was performed, and the evaluation was performed in the same manner as in Example 1. The results are summarized in Table 6.
Example 22
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, 44.84 parts of water 44.69 parts of water, and diglycerin monostearate (trade name: Poem DS100A, manufactured by Riken Vitamin Co., Ltd.) 0.1 parts. The same treatment as in Example 1 was carried out except that 0.25 part of monostearate ester (Mitsubishi Chemical Foods, Inc., trade name: SWA-10D, containing 40% by weight of polyglycerol fatty acid ester) was used. And evaluated in the same manner. The results are summarized in Table 6.
Example 23
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, 44.84 parts of water, 44.61 parts of water, and diglycerin monostearate (trade name: Poem DS100A, manufactured by Riken Vitamin Co., Ltd.) 0.1 parts. The same treatment as in Example 1 was carried out except that 0.33 parts of distearic acid ester (Mitsubishi Chemical Foods, Inc., trade name: SWA-20D, containing 30% by weight of polyglycerol fatty acid ester) was used. And evaluated in the same manner. The results are summarized in Table 6.
Example 24
Egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part of egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) ) 0.5 parts, and in addition to 0.1 part of diglycerin monostearate (Riken Vitamin Co., Ltd., trade name: Poem DS100A), decaglycerin tristearate (Mitsubishi Chemical Foods Co., Ltd.) Product name: S-28D) Except for 0.1 part, the same treatment as in Example 1 was performed, and the evaluation was made in the same manner as in Example 1. The results are summarized in Table 6.

The contents and results of Examples 21 to 24 are summarized in Table 6.

Example 25
Palm kernel oil (melting point 28 ° C., Fuji Oil Co., Ltd.) 17.3 parts, palm olein transesterified oil (melting point 34 ° C., Fuji Oil Co., Ltd.) 13.3 parts, palm oil and palm kernel Olein transesterified oil (melting point 32 ° C., Fuji Oil Co., Ltd.) 5.9 parts, soybean hardened oil (melting point 35 ° C., Fuji Oil Co., Ltd.) 2.5 parts, butter oil 5.6 parts , 0.21 part of soybean lecithin (manufactured by Sakai Oil Co., Ltd., derived from soybean) is added and mixed to obtain an oil phase.
Apart from this, water 48.54 parts, skim milk powder 4.4 parts, buttermilk powder 1.2 parts, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.13 parts , 0.2 part trisodium citrate, 0.02 part sodium bicarbonate, 0.1 part milk flavor, 0.5 parts egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight lysolecithin, trade name: LPL20W), diglycerin 0.1 part of monostearate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) is added and mixed to obtain an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 7.

Example 26
Palm kernel oil (melting point 28 ° C., Fuji Oil Co., Ltd.) 17.3 parts, palm olein transesterified oil (melting point 34 ° C., Fuji Oil Co., Ltd.) 13.3 parts, palm oil and palm kernel Olein transesterified oil (melting point 32 ° C., Fuji Oil Co., Ltd.) 5.9 parts, soybean hardened oil (melting point 35 ° C., Fuji Oil Co., Ltd.) 2.5 parts, butter oil 5.6 parts , 0.21 part of soybean lecithin (manufactured by Sakai Oil Co., Ltd., derived from soybean) is added and mixed to obtain an oil phase.
Apart from this, water 48.54 parts, skim milk powder 4.4 parts, buttermilk powder 1.2 parts, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.13 parts , 0.2 part trisodium citrate, 0.02 part sodium bicarbonate, 0.1 part milk flavor, 0.5 parts egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight lecithin, trade name: PL30S), diglycerin 0.1 part of monostearate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) is added and mixed to obtain an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 7.

Example 27
The same treatment as in Example 1 was performed except that the buttermilk powder of Example 1 was not used, 4.4 parts of skim milk powder was changed to 3.2 parts, and 44.84 parts of water was changed to 47.24 parts. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 7.
Example 28
The same treatment as in Example 1 was performed except that the buttermilk powder of Example 1 was not used, 4.4 parts of skim milk powder was changed to 10.6 parts, and 44.84 parts of water was changed to 39.84 parts. Evaluation was performed in the same manner as in Example 1. The results are summarized in Table 7.

Table 7 summarizes the contents and results of Examples 25 to 28.

Example 29
Palm kernel oil (melting point 28 ° C., Fuji Oil Co., Ltd.) 11.9 parts, palm olein transesterification oil (melting point 34 ° C., Fuji Oil Co., Ltd.) 9.2 parts, palm oil and palm kernel An oil-transesterified oil (melting point: 32 ° C., Fuji Oil Co., Ltd.) (4.1 parts) and soybean lecithin (Sakai Oil Co., Ltd., soybean-derived) (0.21 parts) are added and mixed to obtain an oil phase.
Separately, 39.94 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 28.0 parts of reduced water candy, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S) -570) 0.13 part, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part, egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part and 0.1 part of diglycerin monostearate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) are added and mixed to obtain an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 8.

Example 30
Transesterified oil of palm oil and palm kernel olein (melting point 32 ° C., Fuji Oil Co., Ltd.) 15.0 parts, palm oil (melting point 24 ° C., Fuji Oil Co., Ltd.) 14.2 parts, palm olein Fractionated oil (melting point: 29 ° C., Fuji Oil Co., Ltd.) 11.5 parts, soybean lecithin (Sakai Oil Co., Ltd., soybean origin) 0.18 parts are added and mixed to form an oil phase.
Separately, 52.41 parts of water, 5.5 parts of skim milk powder, 0.29 parts of sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), and trisodium citrate 0.3 Parts, sodium bicarbonate 0.02 parts, egg yolk lysolecithin (manufactured by Kewpie Co., Ltd., containing 20% by weight of lysolecithin, trade name: LPL20W), 0.5 part of hexaglycerin monostearate (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name) : SY Glister MS-5S) 0.1 part is added and mixed to obtain an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 8.

The contents and results of Example 29 and Example 30 are summarized in Table 8.

Comparative Example 1
45.34 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, trade name: S-570) 0 .23 parts, 0.2 part of trisodium citrate, 0.02 part of baking soda, and 0.1 part of milk flavor are added and mixed to form an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 9.
Comparative Example 2
45.34 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, trade name: S-570) 0 .13 parts, diglycerin monostearate (manufactured by Riken Vitamin Co., Ltd., trade name: Poem DS100A) 0.1 part, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part Are added and mixed to form an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 9.
Comparative Example 3
44.84 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) .23 parts, egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W), 0.5 parts of trisodium citrate, 0.02 part of sodium bicarbonate, 0.1 part of milk flavor Are added and mixed to form an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 9.
Comparative Example 4
44.84 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) .23 parts, egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S), 0.5 parts of trisodium citrate, 0.02 part of sodium bicarbonate, 0.1 part of milk flavor Are added and mixed to form an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 9.

Table 9 summarizes the contents and results of Comparative Examples 1 to 4.

Comparative Example 5
Water 45.24 parts, skim milk powder 4.4 parts, buttermilk powder 1.2 parts, reduced water candy 12.2 parts, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0 .23 parts, soy lysolecithin (manufactured by Taiyo Kagaku Co., Ltd., soybean origin, lysification rate 60%, trade name: San lecithin S) 0.1 part, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, Add 0.1 parts of milk flavor and mix to make aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 10.
Comparative Example 6
Water 45.14 parts, skim milk powder 4.4 parts, buttermilk powder 1.2 parts, reduced water candy 12.2 parts, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0 .23 parts, soybean lysolecithin (manufactured by Taiyo Kagaku Co., Ltd., soybean origin, lysification rate 60%, trade name: San lecithin S) 0.2 part, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, Add 0.1 parts of milk flavor and mix to make aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 10.

Comparative Example 7
45.34 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, trade name: S-570) 0 .13 parts, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part, tetraglycerin monooleate (trade name SY Glister MO-3S manufactured by Sakamoto Pharmaceutical Co., Ltd.) 0 Add 1 part and mix to make aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 10.
Comparative Example 8
44.84 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) .13 parts, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part, egg yolk lysolecithin (manufactured by QP Corporation, containing 20% by weight of lysolecithin, trade name: LPL20W) 0.5 part Then, 0.1 part of tetraglycerin monooleate (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) is added and mixed to obtain an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 10.

Table 10 summarizes the contents and results of Comparative Examples 5 to 8.

Comparative Example 9
44.84 parts of water, 4.4 parts of skim milk powder, 1.2 parts of buttermilk powder, 12.2 parts of reduced water candy, sucrose saturated fatty acid ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) .13 parts, trisodium citrate 0.2 part, sodium bicarbonate 0.02 part, milk flavor 0.1 part, egg yolk lecithin (manufactured by QP Corporation, containing 30% by weight of lecithin, trade name: PL30S) 0.5 And 0.1 part of tetraglycerin monooleate (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glyster MO-3S) are added and mixed to obtain an aqueous phase.
The oil phase of Example 1 and the aqueous phase were treated in the same manner as in Example 1 and evaluated in the same manner as in Example 1. The results are summarized in Table 11.

The contents and results of Comparative Example 9 are summarized in Table 11.

  The present invention relates to a foamable oil-in-water emulsion, and more specifically, after refrigerated storage in a whipped state or even after thawing after freezing, the flavor is not impaired, the tissue is not deteriorated, and the mouth The present invention relates to a foamable oil-in-water emulsion for obtaining excellent whipped cream.

Claims (7)

An oil-in-water emulsion containing fats and oils, non-fat milk solids and water, wherein egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidin A foamable oil-in-water emulsion comprising a polyglycerin saturated fatty acid ester selected from at least one selected from acids, behenic acid and lignoceric acid. The foamable oil-in-water emulsion according to claim 1, wherein the polyglycerol saturated fatty acid ester has an average polymerization degree of glycerol of 2 to 10. The foamable oil-in-water emulsion according to claim 1, wherein the polyglycerin saturated fatty acid ester has an average esterification rate of 5 to 90% with a fatty acid. The foamable oil-in-water emulsion according to claim 1, further comprising soybean lecithin. The foamable oil-in-water emulsion of Claim 1 whose fats and oils are 20 to 50 weight%. The foamable oil-in-water emulsion of Claim 1 whose non-fat milk solid content is 1 to 14 weight%. The main ingredients are oil and fat, non-fat milk solids and water, egg yolk lysolecithin and / or egg yolk lecithin and saturated fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoserine A method for producing a foamable oil-in-water emulsion in which at least one polyglycerin saturated fatty acid ester selected from acids is mixed and then pre-emulsified, sterilized or sterilized and homogenized.