JP2017158512A - Foaming oil-in-water type emulsion composition and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cream having rich flavor and hardly restoring liquid.SOLUTION: The manufacturing method of a foaming oil-in-water type emulsion composition has a preparation process and a mixing process. In the preparation process, homogenized fresh cream (hereafter called "homogenized fresh cream") or a homogenized oil-in-water type emulsion containing fresh cream (hereafter called "homogenized fresh cream-containing oil-in-water emulsion") and a homogenized oil-in-water type emulsion containing no fresh cream (hereafter called "homogenized fresh cream-free oil-in-water emulsion") are prepared. In the mixing process, the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and the homogenized fresh cream-free oil-in-water emulsion are mixed.SELECTED DRAWING: None

Description

  The present invention relates to a foamable oil-in-water emulsion composition (compound cream) and a method for producing the same.

  Fresh cream generally has a very rich flavor and is excellent in melting in the mouth, but has a surface inferior in the flower-forming property during whipping and the subsequent shape retention. On the other hand, vegetable oil and fat creams have improved flower-forming properties and shape-retaining properties with additives such as emulsifiers and stabilizers, but have a very poor flavor.

  For this reason, in the past, in order to complement each other's faults of fresh cream and vegetable oil cream, it has been proposed to mix both creams (see, for example, JP-A-05-276887). Such creams are usually referred to as compound creams. By the way, this compound cream usually has a better flavor than the vegetable oil cream, but it returns to a liquid state relatively soon.

Japanese Patent Laid-Open No. 05-276887

  An object of the present invention is to provide a cream (foamable oil-in-water emulsion composition) that has a rich flavor and does not easily return to a liquid state.

  The method for producing a foamable oil-in-water emulsion composition according to the present invention includes a preparation step and a mixing step. In the preparation step, a homogenized fresh cream (hereinafter referred to as “homogenized fresh cream”) or a homogenized oil-in-water emulsion containing fresh cream (hereinafter referred to as “homogenized fresh cream-containing oil-in-water emulsion”). And a homogenized oil-in-water emulsion containing no fresh cream (hereinafter referred to as “homogenized fresh cream-free oil-in-water emulsion”). In the preparation step, the homogenized fresh cream or the homogenized cream-containing oil-in-water emulsion may be manufactured or purchased, and the homogenized cream-free oil-in-water emulsion may be manufactured. May be purchased or purchased. Further, when the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and the homogenized fresh cream-free oil-in-water emulsion are produced together, the production may be carried out before and after. However, they may be performed at the same time (for example, in a separate apparatus) (that is, the timing of manufacturing is not limited in time). In the mixing step, the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and the homogenized fresh cream-free oil-in-water emulsion are mixed.

  As a result of intensive studies by the present inventors, the foamable oil-in-water emulsion composition obtained by the above-described method for producing a foamable oil-in-water emulsion composition has both a rich flavor and excellent shape retention. Became clear.

  In the above method for producing a foamable oil-in-water emulsion composition, the median diameter of fat globules in the homogenized cream or the oil-in-water emulsion containing the homogenized cream is in the range of 2.6 ± 0.6 μm. It is preferable that the standard deviation is 0.24 or less (the lower limit of the standard deviation is 0). The median diameter of fat globules in the homogenized fresh cream-free oil-in-water emulsion is 1.8 μm ± 0.8 μm, and the standard deviation is preferably 0.20 or less (the standard deviation is The lower limit is 0.) In addition, the sharper the particle size distribution curve of both fat globules (that is, the smaller the standard deviation of the particle sizes of both fat globules), the more homogenized cream or the oil-in-water emulsion containing the homogenized cream. It is easy to mix with an oil-in-water emulsion that does not contain fresh cream, and is less likely to return after foaming or water separation.

  Further, in the above-described method for producing the foamable oil-in-water emulsion composition, the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion is sterilized, and the homogenized fresh cream-free oil-in-water emulsified composition It is preferable that the product is also sterilized.

  In the above-described method for producing a foamable oil-in-water emulsion composition, the homogenized cream-free oil-in-water emulsion contains a water-soluble emulsifier, but preferably does not contain a fat-soluble emulsifier. .

  The foamable oil-in-water emulsion composition according to the embodiment of the present invention is manufactured through a preparation process and a mixing process. Hereinafter, these steps will be described in detail.

(1) Preparation Step In the preparation step, a homogenized fresh cream (hereinafter referred to as “homogenized fresh cream”) or a homogenized oil-in-water emulsion containing fresh cream (hereinafter referred to as “homogenized fresh cream-containing oil-in-water”). And a homogenized oil-in-water emulsion that does not contain fresh cream (hereinafter referred to as “homogenized fresh cream-free oil-in-water emulsion”).

  In the preparation step, the homogenized fresh cream or the homogenized cream-containing oil-in-water emulsion may be manufactured or purchased, and the homogenized cream-free oil-in-water emulsion may be manufactured. May be purchased or purchased.

  Further, when the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and the homogenized fresh cream-free oil-in-water emulsion are produced together, the production may be carried out before and after. However, they may be performed at the same time (for example, in a separate apparatus) (that is, the timing of manufacturing is not limited in time).

  The median diameter of fat globules in the homogenized fresh cream or the homogenized cream-containing oil-in-water emulsion can be adjusted to a range of 2.3 μm or more and 3.1 μm or less. However, in the present embodiment, the median diameter of fat globules in the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion is preferably 2.6 ± 0.6 μm. The thickness is more preferably 4 μm, further preferably 2.6 ± 0.3 μm, and particularly preferably 2.6 ± 0.2 μm. The standard deviation is preferably 0.24 or less, more preferably 0.23 or less, further preferably 0.22 or less, and particularly preferably 0.21 or less. When such a homogenized fresh cream or a homogenized fresh cream-containing oil-in-water emulsion is produced, a single-stage homogenization method may be employed as the homogenization method, or a multi-stage homogenization method may be used. Although it may be adopted, it is preferred that a two-stage homogenization method is adopted. In the two-stage homogenization method, the first homogeneous pressure is preferably 0.6 MPa and the second homogeneous pressure is preferably 2.0 MPa (the total homogeneous pressure is 2.6 MPa). Moreover, it is preferable that the homogenization temperature at this time exists in the range of 60 degreeC or more and 75 degrees C or less. When the homogenization temperature is within this range, homogenization can be performed with high efficiency without condensation of fat globules.

  The fat content of the fresh cream is preferably in the range of 35% by mass to 49% by mass, and more preferably in the range of 40% by mass to 47% by mass. The fat content of the fresh cream-containing oil-in-water emulsion is preferably in the range of 35% by mass to 47% by mass, and more preferably in the range of 40% by mass to 45% by mass. There is no change in the fat content of the fresh cream before and after homogenization.

  The viscosity of the fresh cream before homogenization or the fresh cream-containing oil-in-water emulsion is not particularly limited, but is preferably 150 cP or less. However, this viscosity is a viscosity measured at a temperature of 5 ° C. with a B-type viscometer with a rotation speed set to 60 rpm.

  Moreover, it is preferable that the emulsion breaking time of the fresh cream before homogenization or the fresh cream-containing oil-in-water emulsion is in the range of 2 minutes to 20 minutes. In the present embodiment, this emulsification breakage time is “after adding 50 mL of a fresh cream-free oil-in-water emulsion into a 100 mL capacity speaker, the fresh cream or fresh cream-containing oil-in-water emulsion at 250 rpm. This is the time it takes for the stirring resistance to increase from the stirring start time when stirring is continued.

  The total solid content of the fresh cream or the fresh cream-containing oil-in-water emulsion is preferably in the range of 40% by mass to 52% by mass, and in the range of 42% by mass to 50% by mass. More preferred. There is no change in the total solid content before and after homogenization.

  By the way, not only a homogenization process but a sterilization process may be performed with respect to a fresh cream or a fresh cream containing oil-in-water emulsion. Note that the sterilization treatment may be performed before the homogenization treatment, may be performed after, or may be performed simultaneously. Moreover, when a heat sterilization process is performed as a sterilization process, the cooling process of a fresh cream or a fresh cream containing oil-in-water emulsion may be made after a heat sterilization process. The heat sterilization treatment is carried out by, for example, a batch-type holding method, a high temperature short time sterilization method (HTST), an ultra high temperature sterilization method (UHT), etc. Preferably implemented by UHT). When a batch-type holding method is adopted as the heat sterilization treatment, the heating temperature is preferably around 70 ° C., and the heating time is preferably about 30 minutes. Moreover, when a high temperature short time sterilization method is employ | adopted as a heat sterilization process, it is preferable that heating temperature exists in the range of 82 degreeC or more and 85 degrees C or less, and it is preferable that heating time is around 10 seconds. Furthermore, when an ultra-high temperature sterilization method is employed as the heat sterilization treatment, the heating temperature is preferably in the range of 120 ° C. or higher and 130 ° C. or lower, and the heating time is in the range of 2 seconds or longer and 15 seconds or shorter. preferable. Examples of the apparatus used for sterilization include a tank with a heater (batch type), a plate type heat exchanger, and a scraping type heat exchanger (continuous type).

  Moreover, the median diameter of the fat spheres in the homogenized fresh cream-free oil-in-water emulsion can be adjusted within a range of 1.5 μm to 2.2 μm. However, in this embodiment, the median diameter of fat globules in the homogenized cream-free oil-in-water emulsion is preferably 1.8 μm ± 0.8 μm, and is 1.8 μm ± 0.4 μm. Is more preferably 1.8 ± 0.3 μm, and particularly preferably 1.8 ± 0.2 μm. The standard deviation is preferably 0.20 or less, more preferably 0.19 or less, further preferably 0.18 or less, and particularly preferably 0.17 or less. When such a homogenized fresh cream-free oil-in-water emulsion is produced, a single-stage homogenization method or a multi-stage homogenization method may be employed as the homogenization method. Although good, a two-stage homogenization method is preferably employed. In the two-stage homogenization method, the first homogeneous pressure is preferably 4.0 MPa and the second homogeneous pressure is preferably 2.0 MPa (the total homogeneous pressure is 6.0 MPa). Moreover, it is preferable that the homogenization temperature at this time exists in the range of 60 degreeC or more and 75 degrees C or less. When the homogenization temperature is within this range, homogenization can be performed with high efficiency without condensation of fat globules.

  The fat content of the oil-in-water emulsion containing no fresh cream is preferably in the range of 35% by mass to 47% by mass, and more preferably in the range of 40% by mass to 45% by mass. . In addition, there is no change in the fat content of the oil-in-water emulsion without fresh cream before and after homogenization.

  The viscosity of the fresh cream-free oil-in-water emulsion before homogenization is not particularly limited, but is preferably 240 cP or less. However, this viscosity is a viscosity measured at a temperature of 5 ° C. with a B-type viscometer with a rotation speed set to 60 rpm.

  Moreover, it is preferable that the emulsion breaking time of the fresh cream-free oil-in-water emulsion before homogenization is in the range of 2 minutes to 15 minutes. The definition of the emulsion breaking time is as described above.

  The total solid content of the fresh cream-free oil-in-water emulsion is preferably in the range of 40% by mass to 52% by mass, and more preferably in the range of 45% by mass to 50% by mass. . There is no change in the total solid content before and after homogenization.

  The homogenized fresh cream-free oil-in-water emulsion contains a water-soluble emulsifier, but does not contain a fat-soluble emulsifier. Examples of the water-soluble emulsifier include higher fatty acid monoglycerides, glycerin fatty acid esters (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, decaglycerin). Distearate, diglycerol monooleate, decaglycerol monooleate, etc.), organic acid (succinic acid, diacetyltartaric acid, etc.) monoglyceride, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester (for example, Sucrose oleate, sucrose stearate, sucrose myristate, etc.), enzymatically degraded lecithin (eg, enzymatically degraded soybean lecithin, lysole) Chin, etc.), sodium caseinate, and the like. Here, as the sucrose fatty acid ester, one in which 70% of the fatty acid is occupied by stearic acid and 30% is occupied by palmitic acid is particularly preferable. As the glycerin fatty acid ester, those of decaglycerin or monooleic acid type are particularly preferable. Further, the fresh cream-free oil-in-water emulsion may contain an emulsification aid. Examples of emulsifiers include various sodium phosphates such as tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, potassium metaphosphate, ultrapolyphosphate sodium, and tribasic potassium phosphate, Examples thereof include alkali metal salts of organic acids such as acid and tartaric acid, and inorganic salts such as carbonates (sodium carbonate, sodium hydrogen carbonate, etc.). These function as calcium chelating agents.

  The homogenized fresh cream-free oil-in-water emulsion may contain a stabilizer. Examples of the stabilizer include carrageenan, gum arabic, tragacanth gum, karaya gum, gati gum, pectin, larch gum, roast bean gum, guar gum, psyllium seed gum, quince seed gum, agar, alginic acid, farreselen, xanthan gum, corn, wheat, Examples include rice flour, potato starch, kuzu starch, tapioca starch, gelatin, casein, albumin, soy protein, carbomethylcellulose, methylcellulose, crystalline cellulose, sodium alginate, propyl glycolate alginate, pregelatinized starch, and starch phosphate sodium.

  By the way, not only a homogenization process but a sterilization process may be performed with respect to a fresh cream non-containing oil-in-water emulsion. Note that the sterilization treatment may be performed before the homogenization treatment, may be performed after, or may be performed simultaneously. Moreover, when a heat sterilization process is performed as a sterilization process, the cooling process of a fresh cream non-containing oil-in-water emulsion may be made after a heat sterilization process. The heat sterilization treatment is carried out by, for example, a batch-type holding method, a high temperature short time sterilization method (HTST), an ultra high temperature sterilization method (UHT), etc. Preferably implemented by UHT). When a batch-type holding method is adopted as the heat sterilization treatment, the heating temperature is preferably around 70 ° C., and the heating time is preferably about 30 minutes. Moreover, when a high temperature short time sterilization method is employ | adopted as a heat sterilization process, it is preferable that heating temperature exists in the range of 82 degreeC or more and 85 degrees C or less, and it is preferable that heating time is around 10 seconds. Furthermore, when an ultra-high temperature sterilization method is employed as the heat sterilization treatment, the heating temperature is preferably in the range of 120 ° C. or higher and 130 ° C. or lower, and the heating time is in the range of 2 seconds or longer and 15 seconds or shorter. preferable. Examples of the apparatus used for sterilization include a tank with a heater (batch type), a plate type heat exchanger, and a scraping type heat exchanger (continuous type). Furthermore, the timing and method of the sterilization treatment, and the apparatus used for the sterilization treatment are the timing and method of the sterilization treatment adopted in the sterilization treatment of fresh cream or the oil-in-water emulsion containing fresh cream, and the device used for the sterilization treatment. May be the same or different.

(3) Mixing step In the mixing step, the homogenized cream or the homogenized cream-containing oil-in-water emulsion and the homogenized cream-free oil-in-water emulsion are mixed to obtain the desired foaming water. An oil-type emulsion composition (final product) is obtained. The mixing ratio of the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and the homogenized fresh cream-free oil-in-water emulsion is in the range of 15:85 to 85:15 by mass ratio. In view of flavor and economic aspect, it is more preferable that it is within the range of 30:70 to 70:30, more preferably within the range of 40:60 to 60:40, and 45:55. To 55:45.

  In the mixing step, as described above, the homogenized cream or the homogenized cream-containing oil-in-water emulsion and the homogenized cream-free oil-in-water emulsion are mixed. It is not restricted, A well-known mixer may be used and you may stir in a bowl etc. Examples of the mixer include a batch stirrer and a continuous stirrer. As a batch type stirring apparatus, the stirring apparatus which has stirring blades, such as a propeller, etc. are mentioned, for example. Examples of such a stirrer include laboratory (Primics), TK homomixer (Primics), and Claremix (M Technique). Examples of the continuous stirring device include a pipeline mixer (Primics), a colloid mill (Iwaki), and an in-line mixer (Silverson Machines).

<Examples and comparative examples>
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. The present invention is not limited to the following examples.

1. Manufacture of compound cream (1) Homogenization and sterilization of fresh cream Fresh cream (fat sphere median diameter: about 3 μm) adjusted to 40.7% of fat percentage was placed in a plate heat exchanger at 130 ° C for 3 seconds. After sterilization, the mixture was put into a homogenizer (Homogenizer manufactured by Sanwa Kikai Co., Ltd.) and homogenized at 65 ° C. with a homogenization pressure of 2.6 MPa. Then, the homogenized fresh cream was immediately cooled to 10 ° C. or lower to prepare a pretreated fresh cream. The median diameter of fat globules in this pretreated cream was measured with a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). The median diameter was 2.6 μm, and the standard The deviation was 0.19.

(2) Homogenization and sterilization of vegetable oil cream First, 19.55 parts by mass of palm oil, 17.18 parts by mass of palm kernel oil and 3.48 parts by mass of palm kernel hardened oil are mixed to form 40.21 parts by mass. Part of the oil phase was prepared.

  Next, 8.58 parts by weight of skim milk powder, 0.26 parts by weight of sucrose fatty acid ester, 0.29 parts by weight of higher fatty acid polyglycerin fatty acid ester, 0.0072 parts by weight of thickening polysaccharide, 0.089 A water phase was prepared by dissolving part by weight of phosphate in 50.56 parts by weight of water.

  Next, the above oil phase and aqueous phase were mixed at a temperature of 65 ° C. to 70 ° C., and the mixture was pre-emulsified for 10 minutes at 70 ° C. while stirring with a propeller blade. The preliminary emulsion is sterilized by passing through a plate heat exchanger at 130 ° C. for 3 seconds, and then put into a homogenizer (homogenizer manufactured by Sanwa Kikai Co., Ltd.), and homogeneous at 6.0 MPa at 65 ° C. Homogenized at a pressure. And the homogenized preliminary emulsion was immediately cooled to 10 ° C. or lower to prepare a pretreated vegetable oil cream. The median diameter of fat globules in this pretreated vegetable oil cream was measured with a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). The median diameter was 1.8 μm. The standard deviation was 0.16.

(3) Mixing The pretreated fresh cream and pretreated vegetable oil cream obtained as described above were mixed to obtain the desired compound cream.

2. Measurement of physical properties of compound cream (1) Measurement of median diameter of fat globules The median diameter of fat spheres in the compound cream according to this example was measured using a laser diffraction particle size distribution analyzer SALD-2200 (manufactured by Shimadzu Corporation). Measured. The median diameter of fat globules in the compound cream according to this example was 2.16 μm, and its standard deviation was 0.20.

(2) Whip time First, 900 g of the compound cream according to the present example and 63 g of sugar were put into a special stainless steel bowl. Next, the temperature of the dedicated bowl was adjusted to 5 ° C. Next, the dedicated bowl was set in a Kenmix mixer (manufactured by Aikosha), and the contents were whipped at a rotational speed of 570 ± 10 rpm. The time was measured from the beginning of this whip. Subsequently, the obtained whipped cream was filled into a dedicated cup. Subsequently, the dedicated cup was set in a penetration meter (a penetration meter manufactured by Maruhishi Kagaku Machinery Co., Ltd.), and the penetration into the whipped cream was measured. The time when the penetration (hardness) was in the range of 280 mm to 300 mm was taken as the end point of time measurement. Finally, the time from the start of whip to the end of time measurement was defined as the whip time. The whipping time of the compound cream according to this example was 178 seconds.

(3) Overrun First, after pouring the compound cream which concerns on a present Example to a cup full and measuring the weight, the tare was drawn and the weight for the cup of the compound cream before whipping was calculated | required. Next, the compound cream was whipped at a rotation speed of 570 ± 10 rpm using a Kenmix mixer (manufactured by Aikosha). Next, the whipped cream was filled into the same cup, and its weight was measured. Then, the tare was drawn to determine the weight of the cup of the compound cream after whipping. Then, the overrun was calculated from the following equation. The overrun of the compound cream according to this example was 129%.

(Overrun) = {(weight of one cup of compound cream before whipping) − (weight of one cup of compound cream after whipping)} / (weight of one cup of compound cream after whipping) × 100

(4) Return First, 900 g of the compound cream according to this example and 63 g of sugar were put into a special stainless steel bowl. Next, the temperature of the dedicated bowl was adjusted to 5 ° C. Next, the dedicated bowl was set in a Kenmix mixer (manufactured by Aikosha), and the contents were whipped at a rotational speed of 570 ± 10 rpm. Subsequently, the obtained whipped cream was filled into a dedicated cup by cutting, and then allowed to stand overnight (about 24 hours) in a refrigerator at about 5 ° C. Next, use a squeegee or the like to stir the whipped cream so that it is uniform, and then set it on a needle penetration meter (a needle penetration tester manufactured by Marubishi Kagaku Kikai Co., Ltd.). The penetration into the cream was measured. The return was calculated from the following equation. In addition, the return of the compound cream based on a present Example was 115%.

  Return (%) = (Penetration after leaving whipped cream overnight) / (Penetration at the end of whipping cream whipping) × 100

  In addition, the penetration at the time of the end point of the whipping of the whipped cream was used when measuring the whipping time.

(5) Flavor The impressions of five panelists sensitive to the flavor of the cream were comprehensively evaluated. The flavor of the compound cream according to this example was extremely good.

(Comparative Example 1)
1. Manufacture of compound cream First, 9.775 mass parts palm oil, 8.59 mass parts palm kernel oil, and 1.74 mass parts palm kernel hardened oil were mixed, and 20.105 mass parts oil phase was prepared. .

  Next, 43.30 parts by mass of fresh cream separated by 47% by mass of fat, 4.29 parts by mass of skim milk powder, 0.13 parts by mass of sucrose fatty acid ester, 0.145 parts by mass of higher fatty acid polyglycerin fatty acid An ester, 0.0036 parts by weight of polysaccharide thickener, and 0.0445 parts by weight of phosphate were dissolved in 32.98 parts by weight of water to prepare an aqueous phase.

  Next, the above oil phase and aqueous phase were mixed at a temperature of 60 ° C. to 70 ° C., and then the mixture was pre-emulsified at 70 ° C. for 10 minutes while stirring with a propeller blade. The preliminary emulsion is sterilized by passing through a plate heat exchanger at 130 ° C. for 3 seconds, and then put into a homogenizer (homogenizer manufactured by Sanwa Kikai Co., Ltd.), and homogeneous at 6.0 MPa at 65 ° C. Homogenized at a pressure. Then, the homogenized preliminary emulsion was immediately cooled to 10 ° C. or lower to obtain the desired compound cream.

2. Measurement of physical properties of compound cream When the physical properties of the compound cream according to this comparative example were measured in the same manner as in Example 1, the median diameter of fat globules in the compound cream according to this comparative example was 2.14 μm, and its standard deviation Was 0.16, the whipping time was 184 seconds, the overrun was 136 seconds, the return was 116%, and the flavor was relatively good.

(Comparative Example 2)
1. Manufacture of compound cream The purpose of mixing fresh cream (Meiji Fresh Cream 45 manufactured by Meiji Co., Ltd. (median diameter of fat globules: about 3 μm)) and vegetable oil and fat cream (Lebert (commercial use) manufactured by Meiji Co., Ltd.) A compound cream was obtained.

2. Measurement of physical properties of compound cream When the physical properties of the compound cream according to this comparative example were measured in the same manner as in Example 1, the median diameter of fat globules in the compound cream according to this comparative example was 2.38 μm, and its standard deviation Was 0.30, the whipping time was 189 seconds, the overrun was 123 seconds, the return was 145%, and the flavor was very good.

(Comparison study of compound creams according to examples and comparative examples)
Table 1 summarizes the physical properties of the compound creams according to Example 1 and Comparative Examples 1 and 2.

  As is apparent from this table, the compound cream according to Example 1 had a shorter whipping time and smaller return than the compound creams according to Comparative Example 1 and Comparative Example 2. In addition, the compound cream according to Example 1 had a better flavor than the compound cream according to Comparative Example 1. From these results, the compound cream according to Example 1 has a rich flavor and shape retention, unlike the conventional compound cream.

Claims (4)

A homogenized cream (hereinafter referred to as “homogenized cream”) or a homogenized oil-in-water emulsion containing cream (hereinafter referred to as “homogenized cream-containing oil-in-water emulsion”); A preparation step of preparing a homogenized oil-in-water emulsion that does not contain fresh cream (hereinafter referred to as “homogenized fresh cream-free oil-in-water emulsion”);
A foamable oil-in-water emulsion composition comprising the homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion and a mixing step of mixing the homogenized fresh cream-free oil-in-water emulsion. Manufacturing method. The median diameter of fat globules in the homogenized fresh cream or the oil-in-water emulsion containing the homogenized fresh cream is within a range of 2.6 ± 0.6 μm, and the standard deviation thereof is 0.24 or less,
The median diameter of fat globules in the homogenized fresh cream-free oil-in-water emulsion is in the range of 1.8 µm ± 0.8 µm, and the standard deviation thereof is 0.20 or less. A method for producing a foamable oil-in-water emulsion composition. The homogenized fresh cream or the homogenized fresh cream-containing oil-in-water emulsion is sterilized,
The method for producing a foamable oil-in-water emulsion composition according to claim 1 or 2, wherein the homogenized fresh cream-free oil-in-water emulsion is sterilized. The foamable oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the homogenized fresh cream-free oil-in-water emulsion contains a water-soluble emulsifier but does not contain a fat-soluble emulsifier. Manufacturing method.