JP2016007153A - Oil-in-water type emulsified fat composition having foamability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsified fat composition having foamability, which is not affected from aggregation and scorching of heat-denatured proteins caused by high temperature sterilization such as HTST sterilization and UHT sterilization, even with no use of molten salt or sugar alcohol, having a good flavor with excellent emulsion stability and whipping properties; and a whipped cream made by whipping the same.SOLUTION: An oil-in-water type emulsified fat composition having foamability, which contains substantially no sugar alcohol and no molten salt, 0.01 wt.% or less of sodium caseinate, 2 to 4 wt.% of milk protein, 0.3 to 0.9 wt.% of whey protein, and 0.1 to 1 wt.% of potassium caseinate relative to the whole oil-in-water type emulsified fat composition having foamability, is whipped.

Description

  The present invention relates to a foamable oil-in-water emulsified oil and fat composition and a whipped cream obtained by whipping it.

  In the production of oil-in-water emulsified oils and fat compositions, insolubility due to heat sterilization and sterilization, especially aggregation and scorching due to heat denaturation of proteins that occur during high temperature short time (HTST) sterilization and ultra high temperature instant (UHT) sterilization. Not only does the product adhere to it, but continuous production becomes difficult, and agglomerates and scorch are mixed in the product, resulting in a loss of commercial value. Therefore, various molten salts such as phosphates are added for the purpose of preventing heat denaturation. However, when the molten salt is added, an unpleasant peculiar taste is imparted and the original flavor of the food is impaired, and in recent years, health-consciousness has been increasing. There is a need to reduce it.

  As an embodiment for solving these problems, various molten salts are not included, the milk protein content is 1.8 wt% or less, the whey protein content is 0.3 wt% or less, and sodium caseinate is 0.15 to 0.5 wt%. % Oil-in-water emulsified oil / fat composition is described (Patent Document 1). However, since the milk protein content and the low heat-resistant whey protein content are small, insoluble matter due to aggregation and scorching due to heat denaturation of the protein is difficult to occur, but because the protein content is small, the emulsion stability is poor, and There is a problem that the flavor is weak. Further, when producing a milk protein-containing oil-in-water emulsion, by containing a sugar alcohol in the aqueous phase without using a synthetic emulsifier and a protein molten salt, and performing a homogenization treatment after UHT sterilization treatment, A milk protein-containing oil-in-water emulsion in which insolubilization due to heat denaturation of milk protein is suppressed and aggregates and koge are not mixed in the product is described (Patent Document 2). However, the effect of suppressing aggregation and scorching is not sufficient, and furthermore, since it contains a lot of sugar alcohol, there is a problem of inducing laxation if it is consumed too much, and there is a problem that a food additive label is required depending on the type of sugar alcohol .

Japanese Patent Laid-Open No. 10-215783 Japanese Patent Laid-Open No. 10-304821

  The object of the present invention is that there is no influence of aggregation and scorching due to heat denaturation of proteins generated during high-temperature sterilization treatment such as HTST sterilization and UHT sterilization without using molten salt or sugar alcohol, and the flavor is good and the emulsion is stable. It is providing the foamable oil-in-water type emulsified oil-fat composition excellent in the property and whipping property, and the whipped cream formed by whipping this.

  As a result of intensive studies to solve the above problems, the present inventors have found that the entire foamable oil-in-water emulsified fat composition contains substantially no sugar alcohol or molten salt, and contains sodium caseinate. Even if the amount is less than a specific amount, the milk protein, whey protein and casein potassium are contained in specific amounts, so that there is no influence of aggregation and scorching due to heat denaturation of proteins generated during HTST sterilization and UHT sterilization treatment, and the flavor is good. And it discovered that the foamable oil-in-water type emulsified oil-fat composition which has the outstanding emulsification stability and whip property can be obtained, and came to complete this invention.

  That is, the first of the present invention is that the entire foamable oil-in-water emulsified fat composition is substantially free of sugar alcohol and molten salt, has a sodium caseinate content of 0.01% by weight or less, and contains milk protein. The present invention relates to a foamable oil-in-water emulsified oil and fat composition comprising 2 to 4% by weight, whey protein in an amount of 0.3 to 0.9% by weight, and further containing 0.1 to 1% by weight of casein potassium. . A preferred embodiment relates to the foamable oil-in-water emulsified oil / fat composition as described above, wherein the oil / fat content in the whole foamable oil-in-water emulsified oil / fat composition is 15 to 45% by weight. The second of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified fat composition described above.

  According to the present invention, there is no influence of aggregation or scorching due to heat denaturation of proteins generated during high-temperature sterilization treatment such as HTST sterilization or UHT sterilization without using molten salt or sugar alcohol, and the flavor is good and the emulsion is stable. A foamable oil-in-water emulsified oil / fat composition excellent in properties and whipping properties and a whipped cream obtained by whipping the composition can be provided.

  Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention substantially contains neither sugar alcohol nor molten salt, sodium casein content is a specific amount or less, milk protein, whey protein and casein potassium are each It is characterized by containing a specific amount. And whipped cream can be obtained by whipping the said foamable oil-in-water type emulsified fat composition.

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, sugar alcohol is difficult to be absorbed in the digestive tract, so if a large amount is ingested at one time, the stomach may become temporarily loose, and depending on the type, Since additive labeling is required, the lower the content, the better. The total amount of the foamable oil-in-water emulsified oil / fat composition is preferably 0.01% by weight or less, and more preferably not contained at all.

  The sugar alcohol may be anything as long as it can be used in foods, and examples thereof include reduced starch syrup, reduced starch saccharified product, reduced lactose, trehalose, erythritol, and sorbitol.

  In the foamable oil-in-water emulsified oil / fat composition in the present invention, the molten salt may adversely affect the flavor or may be unfavorable for health. The total amount of the emulsified fat / oil composition is preferably 0.01% by weight or less, and more preferably not contained at all.

  Specific examples of the molten salt include sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, trisodium citrate, monopotassium citrate, tripotassium citrate and the like. Furthermore, alkali metal salts of organic acids such as succinic acid, lactic acid, carbonic acid, and acetic acid are exemplified.

  The milk protein used in the foamable oil-in-water emulsified oil / fat composition of the present invention means a protein contained in a dairy product, and examples thereof include casein protein and whey protein. There are no particular restrictions on milk materials containing milk protein, such as buttermilk, cheese, cream cheese, concentrated whey, whey, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, and partially skimmed milk. Skim milk, processed milk, milk beverage, concentrated milk, skim concentrated milk, sugar-free condensed milk, sugar-free skimmed condensed milk, sweetened condensed milk, sugar-free skimmed condensed milk, fermented milk or powder thereof, whey protein concentrate (WPC), A total milk protein etc. are mentioned as a milk protein supply source.

  The content of the milk protein is preferably 2 to 4% by weight, more preferably 2 to 3% by weight in the whole foamable oil-in-water emulsified oil / fat composition. If it is less than 2% by weight, the emulsion stability may deteriorate. If it exceeds 4% by weight, aggregation and scorching due to heat denaturation of the protein occur, the whipping time of the foamable oil-in-water emulsified oil and fat composition becomes extremely long, and the resulting whipped cream becomes weak Sometimes.

  The whey protein used in the foamable oil-in-water emulsified oil / fat composition of the present invention is a protein contained in whey, which is a liquid obtained by removing casein protein and fat from milk among milk proteins, specifically α -Lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, lactoferrin, trassferin and the like. The source of whey protein is not particularly limited. For example, buttermilk, concentrated whey, whey, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk Examples include milk, milk drinks, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sugar-free defatted condensed milk, fermented milk and the like, powders thereof, WPC, total milk protein, and the like.

  The content of the whey protein is preferably 0.3 to 0.9% by weight, more preferably 0.3 to 0.5% by weight, based on the entire foamable oil-in-water emulsified oil / fat composition. If it is less than 0.3% by weight, raw materials imparting milk flavor such as milk, skim milk powder and buttermilk powder may not be sufficiently blended. If it is more than 0.9% by weight, the whey protein may be agglomerated or burnt due to thermal denaturation, the whipping time of the foamable oil-in-water emulsified oil / fat composition may be extremely long, or the resulting whipped cream may be May become weaker.

  Casein potassium used in the foamable oil-in-water emulsified oil and fat composition of the present invention comprises isoelectric point precipitation by adding casein protein, which accounts for about 80% of the total protein in milk, by adding an acid such as acetic acid, lactic acid or hydrochloric acid. It is obtained by coagulating and separating from milk and dispersing it again in water and then adding potassium hydroxide to carry out a neutralization reaction.

  The content of the casein potassium is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.6% by weight, and more preferably 0.2 to 0.6% by weight in the entire foamable oil-in-water emulsified oil / fat composition. 0.4% by weight is more preferred. When the amount is less than 0.1% by weight, the emulsification may become unstable. When the amount is more than 1% by weight, the whipped time of the foamable oil-in-water emulsified oil / fat composition may be extremely long, or the whipped cream obtained. The stiffness may be weak.

  In the foamable oil-in-water emulsified oil / fat composition in the present invention, casein sodium has a low content because it may adversely affect the flavor or the consumer may not like its addition. More preferably, it is preferably 0.01% by weight or less in the whole foamable oil-in-water emulsified oil and fat composition, and more preferably not contained at all.

  The casein sodium is isoelectrically precipitated by the addition of acids such as acetic acid, lactic acid, and hydrochloric acid to coagulate and separate the casein protein from the milk, and this is dispersed again in water, and then sodium hydroxide is added. It is obtained by performing a neutralization reaction.

  The oil used in the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as it is usually used in foods. Specifically, flaxseed oil, tung oil, safflower oil, Oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, peanut oil, kapok oil, rice bran oil, sesame oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel Examples include vegetable oils such as oil, coconut oil, cacao butter, shea fat, coconut fat, and borneo fat, and animal fats such as milk fat, fish oil, whale oil, beef fat, pork fat, chicken oil, egg yolk oil, and sheep oil. Also, those obtained by transesterification of these oils and fats, those obtained by curing and fractionation, and mixed oils thereof can be mentioned.

  The content of the oil / fat is preferably 15 to 45% by weight, more preferably 20 to 40% by weight, and still more preferably 25 to 35% by weight in the entire foamable oil-in-water emulsified oil / fat composition. If it is less than 15% by weight, the whipping time of the foamable oil-in-water emulsified oil / fat composition may be extremely long, or the resulting whipped cream may be weak. If it exceeds 45% by weight, the emulsion stability may deteriorate.

  The foamable oil-in-water emulsified oil / fat composition of the present invention may further contain components usually blended in the foamable oil-in-water emulsified oil / fat composition as necessary. Examples thereof include saccharides, non-fat milk solids, emulsifiers, thickeners, colorants and fragrances, citric acid, gluconic acid, succinic acid, lactic acid, carbonic acid, and organic acids such as acetic acid.

  The sugars described above include sugar, fructose, glucose, syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide Sugar, soybean oligosaccharide, etc.), sugar-bound starch syrup, starch, dextrin and the like, and powdered sugar or liquid sugar may be used. Moreover, sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. may be used instead of carbohydrates.

  Examples of the non-fat milk solids described above include ash and lactose.

  Examples of the emulsifier described above include polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof, as well as enzymatically decomposed lysolecithin. Examples include lecithins such as modified lecithin.

  Examples of the thickener described above include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, microcrystalline cellulose and the like.

  The colorants and fragrances described above are not particularly limited as long as they are for food, and can be appropriately used as necessary.

  Although the manufacture example of the foamable oil-in-water type emulsified oil-fat composition of this invention is shown below, it does not restrict | limit in particular, It can manufacture by a well-known method. For example, an oil phase part in which oil-based raw materials such as fats and oils and emulsifiers are mixed and dissolved by heating to 50 to 80 ° C., and an aqueous phase in which water-based raw materials such as water-soluble emulsifiers and proteins are stirred and dissolved in hot water at 50 to 70 ° C. The foamable oil-in-water emulsified oil / fat composition of the present invention can be obtained by pre-emulsifying the components and then performing usual treatments such as homogenization, sterilization, homogenization, and cooling.

  The homogenization treatment may be any method that is normally performed, and a high-pressure homogenizer is generally used.

  The sterilization treatment may be any method as long as it is performed normally. However, when the high-temperature sterilization treatment such as HTST sterilization or UHT sterilization, which is likely to cause aggregation or scorching due to heat denaturation of proteins, is performed, the effect of the present invention is further improved. Remarkably can be obtained.

  The cooling treatment may be any method that is normally performed, and examples thereof include plate cooling, evaporative cooling, and tube cooling.

  And by whipping the obtained foamable oil-in-water emulsified oil and fat composition using an open-type whipper or a closed-type continuous whipping machine until reaching a suitable hardness for topping, a whipped cream is obtained. Can be obtained. The whip may be a foamable oil-in-water emulsified oil or fat composition alone or may be mixed with other materials. As a material that can be mixed, any material can be used as long as it is normally used.For example, in addition to sugars such as sugar, granulated sugar and trehalose, milk, skim milk, skim concentrated milk, condensed milk, custard cream, fresh cream, Chocolate, fruit sauce, Western liquor and so on.

  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.

<Evaluation of scale generation during heat sterilization>
Presence or absence of scale generation during heat sterilization is determined by UHT sterilization treatment (steam injection: 140 ° C. for 4 seconds) at a flow rate of 100 L / H of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples. ) At the time of water operation before and after sterilization, the increase in the pressure at the inlet of the steam injection part and the degree of adhesion of the scale to the injection part of the UHT sterilizer were evaluated by visual observation. The evaluation criteria at that time are as follows. In addition, the said scale refers to the insoluble matter resulting from the aggregation and scorching by the heat denaturation of the protein produced at the time of a heat sterilization process.
(Double-circle): The raise of the pressure by UHT sterilization is less than 0.01 MPa, there is no adhesion of the scale to an injection part, and there is no problem in production.
○: The pressure increase due to UHT sterilization is 0.01 MPa or more and less than 0.03 MPa, there is almost no adhesion of scale to the injection part, and there is no problem in production.
(Triangle | delta): The increase width of the pressure by UHT disinfection is 0.03 Mpa or more and less than 0.06 Mpa, and some adhesion of the scale to an injection part is seen, but it is not so much that it affects stable production.
X: The increase in pressure due to UHT sterilization is 0.06 MPa or more, the scale is often attached to the injection part, and stable production cannot be achieved.

<Evaluation of emulsion stability>
Emulsification stability was determined by placing 60 g of an oil-in-water emulsified oil and fat composition in a 100 cc beaker and controlling the temperature for 1 hour in a constant temperature bath at 15 ° C., and then stirring the mixture at 120 rpm and 20 ° C. with a 4 cm diameter stirring blade. The time (minutes) required until fluidity disappeared was measured. Based on the measurement results, the emulsion stability was evaluated based on the following evaluation criteria.
A: The emulsion stability is very good in 60 minutes or more.
○: 30 minutes or more and less than 60 minutes and good emulsion stability.
(Triangle | delta): It is 10 minutes or more and less than 30 minutes, and there is no problem in emulsification stability.
X: Less than 10 minutes, the emulsion stability is poor.

<Measurement of whip time>
The whip time was 4.0 kg of the foamable oil-in-water emulsified oil and fat composition obtained in the examples and comparative examples obtained by attaching a wire whipper to a vertical mixer (“CS type 20”, manufactured by Kanto Blender Kogyo Co., Ltd.). And 320 g of granulated sugar were mixed, whipped at 452 rpm, and the time taken to reach a suitable hardness for topping was taken as the evaluation value. Here, the hardness suitable for topping means that the sample immediately after whipping is put in a container, and a plunger (column shape, diameter 16 mm) is used with a creep meter ("RE2-30005S", manufactured by Yamaden Co., Ltd.). When 1 cm penetrates at a speed of 5 mm / s, the maximum load is about 0.20 to 0.40 N.

<Measurement of overrun>
For overrun, a foam whirl-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples is obtained by attaching a wire whipper to a vertical mixer (“CS type 20”, manufactured by Kanto Blender Kogyo Co., Ltd.). 0 Kg and granulated sugar 320 g were mixed, whipped at 452 rpm until reaching a suitable hardness for topping, and overrun was determined according to the following formula.
Overrun (%) = [(mass of a mixture of a certain volume of foamable oil-in-water emulsified oil and fat composition and granulated sugar) − (mass of a certain volume of whipped cream)] ÷ (constant volume of whipped cream Mass) x 100

<Measurement of stiffness of whipped cream>
Regarding the stiffness of the whipped cream, the whipped cream was squeezed to a 35 cm x 25 cm stainless steel plate, one side of the plate was lifted by 5 cm, and visually checked how much the shape was maintained when dropped, the following evaluation Based on the criteria, the firmness of the whipped cream was evaluated.
(Double-circle): The shape does not almost lose shape and is maintaining a favorable state, and it is extremely good.
○: Slightly out of shape, but maintains a good state and is firm.
Δ: Although the shape is slightly lost, it is generally maintained in a good state and there is no problem with stiffness.
X: The shape is lost, the shape is not maintained, and the stiffness is bad.

<Evaluation of flavor of whipped cream>
The sensory evaluation by 10 skilled panelists was performed according to the following criteria regarding the degree of off-flavor and milk flavor strength of the whipped creams obtained in Examples and Comparative Examples, and the average score was used as the evaluation value. In addition, an unpleasant taste here refers to the taste unpreferable for a foamable oil-in-water type emulsified oil-fat composition. The evaluation criteria at that time are as follows.
(Degree of taste)
5 points: No nasty taste is felt.
4 points: A slightly different taste is felt.
3 points: I feel a strange taste.
2 points: A strong taste is felt.
1 point: I feel a very strong taste.
(Strength of milk flavor)
5 points: Milk flavor is very strong.
4 points: A strong milk flavor is felt.
3 points: Feels milk flavor.
2 points: A slight milk flavor is felt.
1 point: No milk flavor is felt.

Example 1
According to the formulation shown in Table 1, hardened palm kernel oil (melting point 36 ° C.) 4.0 parts by weight, palm kernel oil 22.0 parts by weight, hardened palm olein (melting point 31 ° C.) 4.0 parts by weight, and rapeseed oil 2.0 weights. 0.10 parts by weight of polyglycerol fatty acid ester (HLB value 12), 0.02 parts by weight of polyglycerol fatty acid ester (HLB value 3), and 0.17 parts by weight of soybean lecithin And it melt | dissolved at 65 degreeC and it was set as the oil phase part. On the other hand, skim milk powder (milk protein 35.6% by weight, whey protein 7.1% by weight) 6.0 parts by weight, casein potassium (milk protein 89.5% by weight) 0.35 parts by weight, lactose 0.6 parts by weight , 0.1 parts by weight of polyglycerol fatty acid ester (HLB value 8), 0.01 part by weight of sucrose fatty acid ester (HLB value 7), 1.5 parts by weight of dextrin, 0.35 parts by weight of cellulose, And an aqueous phase part was prepared by dissolving in 60 ° C. warm water in an amount taking into account the increased amount of water due to steam injection (steam heating process) so that the water phase was finally the same.

  After pre-emulsifying the oil phase part and the aqueous phase part for 20 minutes, using a high peripheral speed rotary emulsifier ("CLEAMIX", manufactured by M Technique Co., Ltd.) at a peripheral speed of 31.4 m / s. After miniaturization, after processing at a pressure of 1 MPa at the first stage / 2 MPa at the second stage using a high-pressure homogenizer, preheating to 90 ° C. using a plate type heater, and then using a UHT sterilizer (steam injection) Sterilized at 140 ° C. for 4 seconds, cooled to 60 ° C. using a plate type cooler, treated again with a high pressure homogenizer at a pressure of 6 MPa in the first stage / 2 MPa in the second stage, and then a plate type cooler The container cooled to 5 ° C. was filled in a container to obtain a foamable oil-in-water emulsified oil / fat composition. Table 1 summarizes the content of each milk protein, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability of the obtained oil-in-water emulsified oil / fat composition. The obtained foamable oil-in-water emulsified oil / fat composition did not generate scale and had very good emulsification stability.

(Examples 2 to 7)
In accordance with the formulation shown in Table 1, each compounding amount was changed, and when adding a whey protein concentrate, it was added to the aqueous phase and foamed in the same manner as in Example 1 except that the total amount was adjusted with water. Oil-in-water emulsified oil and fat composition was obtained. Table 1 summarizes the content of each milk protein, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability of the obtained oil-in-water emulsified oil / fat composition.

  Referring to Table 1, the obtained foamable oil-in-water emulsified oil / fat composition (Examples 1 to 7) had a milk protein content of 2 to 4% by weight and a whey protein of 0.3 to 0.9% by weight. %, Potassium casein in the range of 0.1 to 1% by weight, and sodium casein in an amount of 0.01% by weight or less, the scale generation was small and stable production was possible, and the emulsion stability was excellent.

(Comparative Example 1)
In accordance with the formulation shown in Table 1, a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that potassium casein was not added and the total amount was adjusted with water. Table 1 summarizes the content of each milk protein, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability of the obtained oil-in-water emulsified oil / fat composition. As shown in Table 1, no scale was observed, but the emulsion stability was extremely poor.

(Comparative Example 2)
According to the formulation shown in Table 1, a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the blended amounts of skim milk powder and potassium casein were changed and the total amount was adjusted with water. . Table 1 summarizes the content of each milk protein in the obtained oil-in-water emulsified oil and fat composition, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability. As shown in Table 1, no scale was generated and the emulsion stability was good.

(Comparative Example 3)
According to the formulation shown in Table 1, a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the blended amounts of skim milk powder and potassium casein were changed and the total amount was adjusted with water. . Table 1 summarizes the content of each milk protein in the obtained oil-in-water emulsified oil and fat composition, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability. As shown in Table 1, the foamable oil-in-water emulsified oil / fat composition of Comparative Example 3 having a milk protein content of 4.23% by weight has a large amount of scale adhering to the injection part and can be stably produced. Was a problem.

(Comparative example 4) Compliant with JP-A-10-215783 According to the formulation shown in Table 1, except for changing the blending amount of skim milk powder, changing the casein potassium to casein sodium, and adjusting the total amount with water. A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. Table 1 summarizes the content of each milk protein, the degree of scale generation during heat sterilization, and the evaluation results of the emulsion stability of the obtained oil-in-water emulsified oil / fat composition. As shown in Table 1, although there was almost no generation of scale, the emulsion stability was poor.

(Examples 8 to 14)
4.0 kg of the foamable oil-in-water emulsified oil composition obtained in Examples 1 to 7 and maintained at 5 ° C. and 320 g of granulated sugar were mixed together, and a Can Tho mixer (“CS type 20”, Kanto mix) Was whipped until reaching a suitable hardness for topping at 452 rpm. The whipped cream thus obtained was evaluated for whipping time, overrun, stiffness of whipped cream, degree of off-taste, and strength of milk flavor, and the results are summarized in Table 1.

  As shown in Table 1, a foamable oil-in-water emulsified fat having a milk protein content of 2 to 4% by weight, whey protein of 0.3 to 0.9% by weight, and casein potassium of 0.1 to 1% by weight. The whipped creams obtained by whipping the compositions (Examples 1 to 7) are not too long in whipping time, and the overrun value is within a preferable range as whipped cream. Was a highly preferred whipped cream with little or no off-taste and a strong milk flavor.

(Comparative Example 5)
Production of whipped cream was attempted in the same manner as in Examples 8 to 14 using the foamable oil-in-water emulsified oil composition obtained in Comparative Example 1 and maintained at 5 ° C. Since the viscosity increased extremely badly, a foamable oil-in-water emulsified fat composition could not be obtained and could not be evaluated.

(Comparative Example 6)
Using the foamable oil-in-water emulsified oil composition obtained in Comparative Example 2 and maintained at 5 ° C., whipped cream was obtained in the same manner as in Examples 8 to 14, and the results are summarized in Table 1. It was. As shown in Table 1, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition (Comparative Example 2) had a good whipping time, overrun, and stiffness, but had a milk flavor. The flavor was weak and not satisfactory.

(Comparative Example 7)
Using the foamable oil-in-water emulsified oil composition obtained in Comparative Example 3 and maintained at 5 ° C., whipped creams were obtained in the same manner as in Examples 8 to 14 and the results are summarized in Table 1. It was. As shown in Table 1, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil and fat composition (Comparative Example 3) had relatively good flavor and overrun, but the whipping time was long. Koshi's evaluation was bad and the physical properties were not satisfactory.

(Comparative Example 8)
Using the foamable oil-in-water emulsified oil composition obtained in Comparative Example 4 and maintained at 5 ° C., whipped cream was obtained in the same manner as in Examples 8 to 14, and the results are summarized in Table 1. It was. As shown in Table 1, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition (Comparative Example 4) showed good evaluation of whipping time, overrun and stiffness, but sodium caseinate. A unique taste was felt strongly, and it was not a satisfactory flavor.

Claims (3)

In the whole foamable oil-in-water emulsified oil / fat composition, sugar alcohol and molten salt are not substantially contained, sodium casein content is 0.01% by weight or less, milk protein is 2 to 4% by weight and whey protein is added. A foamable oil-in-water emulsified oil / fat composition containing 0.3 to 0.9% by weight and further containing 0.1 to 1% by weight of casein potassium. 2. The foamable oil-in-water emulsified oil / fat composition according to claim 1, wherein the total content of the foamable oil-in-water emulsified oil / fat composition is 15 to 45 wt%. The whipped cream formed by whipping the foamable oil-in-water type emulsified oil-fat composition of Claim 1 or 2.