JP2020130182A - Foamable oil-in-water emulsified product - Google Patents

Abstract

To provide a foamable oil-in-water emulsified product capable of obtaining a whipped cream having good emulsion stability and having cool feeling and freshness.SOLUTION: There is provided a foamable oil-in-water emulsified product comprising a fat and oil including 24 mass% or more and 48 mass% or less of a vegetable oil or fat, wherein the vegetable oil or fat contains an oil and fat A and an oil and fat B and the content of a UUU-type triglyceride in the vegetable oil and fat is 14 mass% or more and 24 mass% or less (provided that the oil and fat A, the oil and fat B and the UUU-type triglyceride mean the following). A fat and oil A: a non-cured and non-interesterified oil and fat having an iodine value of 3 to 30 in which the ratio of lauric acid in a constituent fatty acid is 35 mass% or more, an oil and fat B: an interesterified oil and fat having an iodine value of 18 to 48 in which the ratio of lauric acid in a constituent fatty acid is less than 35 mass% and a UUU-type triglyceride: a triglyceride containing an unsaturated fatty acid (U) having 16 or more carbon atoms as a constituent fatty acid.)SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsion. The present invention also relates to a whipped cream obtained by foaming the foamable oil-in-water emulsion.

Whipped cream, which is mainly made of vegetable oil, has been used as an alternative to fresh cream for bakery foods such as cakes and breads, as well as for nappe, sand, and toppings. Examples of vegetable oils and fats used in whipped cream are mainly lauric-based oils and fats (see, for example, Patent Documents 1 and 2) and SUS-type triglycerides such as palm oil medium-melting point fractionated oil. Types (see, for example, Patent Documents 3 and 4) have been devised.

The above-mentioned type mainly composed of laurin-based fats and oils has a good melting in the mouth with a cool feeling, but has a problem that emulsification is unstable and the cream before whipping tends to thicken during storage. Further, the above-mentioned type mainly composed of SUS type triglyceride had a good melting in the mouth, but was inferior in a cool feeling as compared with the type mainly composed of laurin-based fats and oils. In addition, whipped cream is required to have a cool feeling and freshness depending on the use such as sandwiches, but both types tend to have a dry texture.

JP-A-2006-304713 JP-A-2009-50235 Japanese Unexamined Patent Publication No. 2006-223176 Japanese Unexamined Patent Publication No. 2010-68716

Therefore, it is desired to develop a foamable oil-in-water emulsion which has good emulsion stability and can obtain a whipped cream having a cool feeling and freshness.

An object of the present invention is to provide a foamable oil-in-water emulsion which has good emulsion stability and can obtain a whipped cream having a cool feeling and freshness.

The present inventors have diligently studied to solve the above problems. As a result, it was found that the above-mentioned problems can be solved by using a specific vegetable oil and fat in combination with a foamable oil-in-water emulsion and adjusting the UUU-type triglyceride content in the vegetable oil and fat. Thereby, the present invention was completed.

That is, the present invention provides the following.
[1] A foamable oil-in-water emulsion containing oils and fats containing vegetable oils and fats, which are 24% by mass or more and 48% by mass or less.
A foamable oil-in-water emulsion in which the vegetable oil contains oil A and oil B, and the UUU-type triglyceride content in the vegetable oil is 14% by mass or more and 24% by mass or less.
(However, fat A, fat B, and UUU-type triglyceride mean the following.
Fats and oils A: Non-cured, transesterified fats and oils in which the ratio of lauric acid to the constituent fatty acids is 35% by mass or more and the iodine value is 3 to 30.
Fats and oils B: Transesterified fats and oils in which the proportion of lauric acid in the constituent fatty acids is less than 35% by mass and the iodine value is 18 to 48.
UUU-type triglyceride: A triglyceride containing an unsaturated fatty acid (U) having 16 or more carbon atoms as a constituent fatty acid. )
[2] The foamable oil-in-water emulsion according to [1], wherein the S2U content in the vegetable oil is 6.0% by mass or less.
(However, S2U type triglyceride means the following.
S2U-type triglyceride: A triglyceride containing two saturated fatty acids (S) having 16 or more carbon atoms and one U as constituent fatty acids. )
[3] The foamable oil-in-water emulsion according to [1] or [2], wherein the content of the fat A in the vegetable fat is higher than the content of the fat B.
[4] The foamable oil-in-water emulsion according to any one of [1] to [3], wherein the vegetable oil further contains the oil C.
(However, fat and oil C means the following.
Fats and oils C: Fats and oils having a UUU-type triglyceride content of 60% by mass or more. )
[5] The foaming oil-in-water emulsion according to any one of (1) to (4), wherein the foaming oil-in-water emulsion further contains lecithin and / or polysorbate as an emulsifier.
[6] The foaming oil-in-water emulsion according to any one of (1) to (5), wherein the foaming oil-in-water emulsion further contains an organic acid monoglyceride as an emulsifier.
[7] The foaming oil-in-water emulsion according to any one of (1) to (6), wherein the foaming oil-in-water emulsion further contains behenic acid monoglyceride as an emulsifier.
[8] A whipped cream obtained by foaming the foamable oil-in-water emulsion according to any one of (1) to (7).

According to the present invention, it is possible to provide a foamable oil-in-water emulsion which has good emulsion stability and can obtain a whipped cream having a cool feeling and freshness.

[Definition]
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bound. The following are used as abbreviations for the constituent fatty acids of triglyceride. S: Saturated fatty acid having 16 or more carbon atoms, U: Unsaturated fatty acid having 16 or more carbon atoms.

In the present invention, the saturated fatty acid S has 16 or more carbon atoms, preferably 16 to 24, and more preferably 16 to 18. Further, in the case of the S2U type triglyceride in which two saturated fatty acids S are bound to the triglyceride molecule, the saturated fatty acids S may be the same saturated fatty acid or different saturated fatty acids. Specifically, the saturated fatty acid S includes palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The above numerical notation is the number of carbon atoms of the fatty acid.

In the present invention, the unsaturated fatty acid U has 16 or more carbon atoms, preferably 16 to 24, and more preferably 16 to 18. Further, in the case of a UUU-type triglyceride in which three unsaturated fatty acids U are bound to a triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acid or different unsaturated fatty acids. Specifically, unsaturated fatty acids U include palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). The above numerical notation is a combination of the number of carbon atoms of the fatty acid and the number of double bonds.

[Foamable oil-in-water emulsion]
The foamable oil-in-water emulsion of the present invention contains at least fats and oils and water, and may further contain an emulsifier and other additives. The foamable oil-in-water emulsion of the present invention is mainly used in the confectionery and bakery area.

(Fat and oil)
The oil and fat content in the foamable oil-in-water emulsion is 24% by mass or more and 48% by mass or less, preferably 32% by mass or more and 45% by mass or less, and more preferably 34% by mass or more and 42% by mass or less. Is. When the oil and fat content in the foamable oil-in-water emulsion is within the above numerical range, a whipped cream having good emulsion stability and a cool feeling and freshness can be obtained. Mold emulsion can be produced.

The fat and oil contains a vegetable fat and oil, and the vegetable fat and oil contains at least the following fat and oil B and fat and oil C, and may further contain other fat and oil other than fats and oils A to C. The proportion of vegetable fats and oils in the fats and oils contained in the foamable oil-in-water emulsion is preferably 45 to 100% by mass, more preferably 70 to 100% by mass, and further preferably 80 to 100% by mass. %, More preferably 95 to 100% by mass. In the present invention, vegetable fats and oils mean vegetable fats and oils (fat and oils obtained from plants) and processed fats and oils made from vegetable fats and oils. Examples of the processed fats and oils include synthetic fats and oils, transesterified fats and oils, hydrogenated fats and oils, fractionated fats and oils, and the like.

(Fat A)
The fat A is a uncured, transesterified fat and oil in which the proportion of lauric acid in the constituent fatty acids is 35% by mass or more, preferably 37% by mass or more and 60% by mass or less, and more preferably 40% by mass or more and 55% by mass. % Or less, more preferably 42% by mass or more and 52% by mass or less. The iodine value is 3 or more and 30 or less, preferably 7 or more and 27 or less, more preferably 10 or more and 25 or less, and further preferably 13 or more and 23 or less. When the ratio of lauric acid to the constituent fatty acids and the iodine value of the fat A are within the above numerical ranges, the emulsification stability is good, and a whipped cream having a cool feeling and freshness can be obtained. An oil-in-water emulsion can be produced.

As the fat / oil A, a lauric-based fat / oil in which the ratio of lauric acid to the constituent fatty acids is 35% by mass or more can be used. As the lauric oil and fat, for example, palm kernel oil, coconut oil, babassu oil, fractionated oils thereof and the like can be used. These may be used alone or in combination of two or more.

The content of the fat A in the vegetable fat is preferably 30% by mass or more, more preferably 35% by mass or more and 65% by mass or less, and further preferably 40% by mass or more and 60% by mass or less. Further, it is preferable that the content of the fat A in the vegetable fat is higher than the content of the following fat B (content of fat A / content of fat B> 1). Since the content of fat A is higher than the content of fat B, a foamable oil-in-water emulsion is produced, which has good emulsion stability and can obtain a whipped cream having a cool feeling and freshness. it can.

(Fat B)
The fat and oil B is a transesterified fat and oil in which the ratio of lauric acid to the constituent fatty acids is less than 35% by mass, preferably 1% by mass or more and 30% by mass or less, and more preferably 5% by mass or more and 25% by mass or less. Yes, more preferably 10% by mass or more and 20% by mass. Further, the iodine value is 25 or more and 55 or less, preferably 28 or more and 52 or less, more preferably 31 or more and 49 or less, and further preferably 34 or more and 46 or less. When the ratio of lauric acid to the constituent fatty acids and the iodine value of the oil / fat B are within the above numerical ranges, the emulsion stability is good, and a whipped cream having a cool feeling and freshness can be obtained. An oil-in-water emulsion can be produced.

The fat and oil B can be obtained by transesterifying the mixed fat and oil containing the palm-based fat and oil and the above-mentioned lauric-based fat and oil. Here, palm-based fats and oils mean palm oils and processed fats and oils made from palm oil (separated fats and oils, transesterified fats and oils, hardened fats and oils, etc.). As the palm-based oil and fat, palm oil, palm fractionated oil, palm transesterification oil, palm extremely hydrogenated oil and the like can be used. These may be used alone or in combination of two or more.

The above-mentioned palm fractionated oil is preferably a palm fractionated oil having an iodine value of 10 to 70, and more preferably a palm fractionated oil having an iodine value of 30 to 60. Specific examples of the palm fractionated oil having an iodine value of 10 to 70 include palm olein (a low melting point portion obtained by separating palm oil), palm super olein (a low melting point portion obtained by separating palm olein), and palm stearin. , Hard palm stearin (high melting point portion obtained by separating palm stearin), palm medium melting point portion, hard PMF and the like. Two or more types of palm fractionated oil can be used in combination.
The above palm transesterification oil is a transesterification of palm oil or palm fractionated oil. The palm transesterified oil may be a mixture of two or more kinds of mixed oils transesterified. The palm transesterification oil is preferably a random transesterification oil of palm olein, and more preferably a random transesterification oil of palm olein having an iodine value of 50 to 60.
The above-mentioned palm extremely hydrogenated oil is a completely hydrogenated palm oil or palm fractionated oil. The palm extremely hydrogenated oil may be a mixture of two or more kinds of oils completely hydrogenated. The palm extremely hardened oil is preferably a palm oil extremely hardened oil.

The content of fats and oils B in the vegetable fats and oils is preferably 15% by mass or more, more preferably 20% by mass or more and 50% by mass or less, and further preferably 25% by mass or more and 40% by mass or less.

The transesterification reaction for obtaining the fat B is not particularly limited. However, a random transesterification reaction (also referred to as a non-selective transesterification reaction or a transesterification reaction having low position specificity) is preferable. The transesterification reaction can be carried out by a usual method. The transesterification reaction can be carried out by either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase (lipase having low position specificity) as a catalyst.

For chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then the pressure is reduced to 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring.

For enzymatic transesterification, for example, 0.02 to 10% by mass, preferably 0.04 to 5% by mass of lipase powder or immobilized lipase is added to the raw material fat and oil, and then 40 to 80 ° C., preferably 40 to 40 to 80 ° C. The reaction can be carried out at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours with stirring.

(Fat C)
The fat and oil C has a UUU-type triglyceride content of 60% by mass or more, preferably 65% by mass or more and 90% by mass or less, more preferably 70% by mass or more and 85% by mass or less, and further preferably 70% by mass. It is 80% by mass or less.

As the fat and oil C, conventionally known vegetable liquid fats and oils can be used. Examples of vegetable liquid fats and oils include rapeseed oil (canola oil and the like), rice oil, soybean oil, corn oil, cottonseed oil, sunflower oil, sesame oil, olive oil and the like. These may be used alone or in combination of two or more.

The content of fats and oils C in the vegetable fats and oils is preferably 7% by mass or more, more preferably 10% by mass or more and 30% by mass or less, and further preferably 13% by mass or more and 27% by mass or less.

(Other fats and oils)
The other fats and oils are not particularly limited as long as they are other than the above fats and oils A to C, and conventionally known fats and oils can be used. As the other fats and oils, for example, the above-mentioned palm-based fats and oils, milk fat and the like can be used.

By blending fresh cream, butter, cheese or the like as a raw material for the foamable oil-in-water emulsion, the emulsion can be contained in the oil-in-water emulsion.

The content of milk fat in the fat and oil contained in the foamable oil-in-water emulsion is preferably 1% by mass or more and 55% by mass or less in order to obtain a good cool feeling and freshness. It is more preferably 30% by mass or less, further preferably 1% by mass or more and 20% by mass or less, and particularly preferably 1% by mass or more and 5% by mass or less.

(Triglide composition in vegetable oils and fats)
The UUU-type triglyceride content in the vegetable oil is 14% by mass or more and 24% by mass or less, preferably 15% by mass or more and 23% by mass or less. When the UUU-type triglyceride content in the vegetable oil is within the above numerical range, a whipped cream having good emulsion stability and a cool feeling and freshness can be obtained. Can be manufactured.

The content of S2U-type triglyceride in the vegetable oil is preferably 6.0% by mass or less, more preferably 5.0% by mass or less, and further preferably 4.0% by mass or less. Further, although the S2U type triglyceride may not be contained in the fat and oil, the content of the S2U type triglyceride in the vegetable fat and oil may be 0.1% by mass or more, or 1.0% by mass or more. It may be 0 mass or more. If the content of S2U-type triglyceride in the vegetable oil is within the above numerical range, a whipped cream having good emulsion stability and a cool feeling and freshness can be obtained. Can be manufactured.

(emulsifier)
As the emulsifier, for example, monoglycerin fatty acid ester, organic acid monoglyceride, lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polysorbate (polyoxyethylene sorbitan fatty acid ester) and the like are used. Among these, it is preferable to use a monoglycerin fatty acid ester, and it is more preferable to use lecithin and / or polysorbate in combination with the monoglycerin fatty acid ester.

The monoglycerin fatty acid ester preferably contains a saturated fatty acid as a constituent fatty acid from the viewpoint of easily forming crystal nuclei, and among them, behenic acid, stearic acid, and palmitic acid are more preferable, and behenic acid is further preferable. When such a monoglycerin saturated fatty acid ester is used, nucleation is likely to occur, and a foamable oil-in-water emulsion having good emulsion stability can be easily obtained. As the monoglycerin fatty acid ester, for example, Emulgy MS, Emulgy P-100, Poem B-100 manufactured by RIKEN Vitamin Co., Ltd. can be used.

When performing ultra-high temperature sterilization (UHT) in which sterilization is performed at 120 ° C. or higher, it is preferable to combine monoglycerin fatty acid ester and organic acid monoglyceride from the viewpoint of suppressing aggregation of milk proteins and enhancing emulsion stability. The organic acid monoglyceride is one in which an organic acid is further bonded to the hydroxyl group of the monoglyceride. Examples of the organic acid include citric acid, succinic acid, acetic acid, lactic acid and the like, with citric acid and succinic acid being preferable, and citric acid being more preferable. As the organic acid monoglyceride, for example, Sunsoft 621B (citric acid monoglyceride) and Sunsoft 681SPV (succinic acid monoglyceride) manufactured by Taiyo Kagaku Co., Ltd. are preferably used.

Lecithin is mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylate, and phosphatidylserine, and is a paste-like lecithin obtained from soybeans, eggs, etc. Fractional lecithin fractionated in, enzyme-treated lysolecithin, etc. can be used.

The content of the emulsifier in the foamable oil-in-water emulsion is preferably 0.1% by mass or more and 2.0% by mass or less, more preferably 0.2, based on the total amount of the oil-in-water emulsion in foaming. It is mass% or more and 1.5 mass% or less.

In addition, the foamable oil-in-water emulsion of the present invention may contain a non-fat milk solid content in order to obtain good flavor and emulsion stability. Non-fat milk solids are contained in various dairy products such as non-fat milk, low-fat milk, processed milk, skim milk, skim milk powder, skim concentrated milk, cream, etc. By blending these dairy products, The foamable oil-in-water emulsion of the present invention can contain a predetermined amount of non-fat milk solids.

The content of the non-fat milk solid content in the foamable oil-in-water emulsion is preferably 3% by mass or more and 8% by mass or less, more preferably 4% by mass, based on the total amount of the oil-in-water emulsion in foaming. It is 6% by mass or less.

[Manufacturing method of foaming oil-in-water emulsion]
The foamable oil-in-water emulsion of the present invention can be produced, for example, by sequentially performing sterilization, homogenization, cooling, and aging.

First, each component such as fat, emulsifier, and water is mixed and pre-emulsified. For pre-emulsification, a stirable tank, a homomixer, or the like can be used. The emulsifier may be added to either the aqueous phase or the oil phase, but it is preferably added to the oil phase. When defatted concentrated milk, salts, etc. are used, they are dissolved in water in advance before use. In the pre-emulsification, the oil phase is heated to a temperature at which the compounded oil and fat are completely dissolved, and the aqueous phase is heated to a temperature at which the mixed oil phase does not cause a temperature drop, and the oil phase and the aqueous phase are mixed. For example, it can be carried out at 60 to 75 ° C.

After pre-emulsification, homogenization is performed. The homogenization can be carried out by using a homogenizer and appropriately setting conditions such as pressure that have been conventionally used for producing a foamable oil-in-water emulsion. In this homogenization step, the median diameter of the oil droplet can be adjusted. Regarding homogenization, it may be pre-homogeneous before sterilization, post-homogeneous after sterilization, or two-stage homogeneity that is a combination of both pre-homogeneous and post-homogeneous. .. As for the sterilization method, conventionally known sterilization methods such as batch sterilization, direct heat sterilization (injection type, infusion type), and indirect heat sterilization (plate type, tubular type, shell & tube type, batch type) are used. As the level of sterilization, a high-temperature short-time sterilization method (HTST) or an ultra-high-temperature sterilization (UHT) that sterilizes at 120 ° C. or higher may be appropriately selected.

Then, by cooling the emulsion, the foamable oil-in-water emulsion of the present invention can be produced. Cooling is preferably performed using equipment that can cool to the target temperature in a short time, and examples of such equipment include a plate heat exchanger, a tube heat exchanger, and a scraping heat exchanger. It can be mentioned, and it is preferable to cool to a temperature range of 1 to 7 ° C. in a short time by using such equipment. Within such a temperature range, an increase in the viscosity of the product can be suppressed. After cooling, it is left to stabilize for about 1 to 2 days (aging). After that, it is filled and becomes a product.

[Whipped cream]
The whipped cream of the present invention is obtained by foaming the foamable oil-in-water emulsion of the present invention. Specifically, for example, the foamable oil-in-water emulsion of the present invention is whipped to exhibit a foaming state by stirring it using a foaming device or a dedicated mixer so as to embrace air. Cream can be produced. When whipping, sugars such as granulated sugar, sugar, and liquid sugar, alcohols, flavors, thickening stabilizers, fresh cream, and the like may be added.

The whipped cream obtained as described above is suitable for various uses of foods, for example, for nappes such as shortcakes, and for sands such as roll cakes, breads, pies, shoes, Danish pastries, cookies and biscuits. Can be used.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not construed as being limited to the contents of the following examples.

<Analysis>
The UUU-type triglyceride content and the S2U-type triglyceride content in fats and oils were measured according to a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The iodine value is a value measured by the Wies-cyclohexane method according to the standard fat analysis test method (2.3.4.1-1996).

<Raw materials for fats and oils>
Oil A:
Palm kernel oil (iodine value 18.1, lauric acid content 46.2% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat and oil A-1.
Oil B:
A fat and oil (iodine value 39.1, lauric acid content 18.8% by mass) obtained by randomly transesterifying a mixed oil of 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil was used as the fat and oil B-1.
Oil C:
Rapeseed oil (UUU type triglyceride content 81.5% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat and oil C-1.
Hyoleic rapeseed oil (UUU type triglyceride content 81.3% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat and oil C-2.
Other fats and oils:
Palm oil (S2U type triglyceride content 44.9% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as other fats and oils (abbreviation: PMO).
The melting point fraction in palm oil (S2U type triglyceride content 67.5% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as other fats and oils (abbreviation: PMF).
Partially hydrogenated palm kernel oil (iodine value 6.9, lauric acid content 46.2% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was used as other fats and oils (abbreviation: PHPKO).

<Emulsifier>
Behenic acid monoglyceride (trade name: Poem B-100, manufactured by RIKEN Vitamin Co., Ltd.)
Stearic acid monoglyceride (trade name: Emulgy MS, manufactured by RIKEN Vitamin Co., Ltd.)
Sorbitan stearic acid ester (trade name: Poem S-250K, manufactured by RIKEN Vitamin Co., Ltd.)
Citric acid monoglyceride (trade name: Sunsoft 621B, manufactured by Taiyo Kagaku Co., Ltd.)
Sucrose stearic acid ester (trade name: Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.)
Polysorbate (trade name: Emazole O-120V, manufactured by Kao Corporation)
Lysolecithin (trade name: EMULTOP IP, manufactured by Cargill Japan Limited)
Lecithin (trade name: YELKIN, manufactured by Archer Daniels Midland Company)

<Mixing of fats and oils>
The fats and oils raw materials were mixed in the formulations (mass%) shown in Tables 1 and 2 to prepare the fats and oils of Examples 1 to 12. The analytical values of the prepared fats and oils are shown in Tables 1 and 2.

<Manufacturing of foamable oil-in-water emulsion 1>
An oil phase was prepared by dissolving 0.04 parts by mass of lecithin, 0.08 parts by mass of bechenic acid monoglyceride and 0.08 parts by mass of lysolecithin in each of 41.5 parts by mass of Examples 1 to 12. .. At the same time, in 39.0 parts by mass of water, 16.0 parts by mass of defatted concentrated milk (non-fat milk solid content 32% by mass), 3.12 parts by mass of powdered candy, and 0.1 parts by mass of phosphate. An aqueous phase was prepared by dissolving salt and 0.08 parts by mass of polysorbate. Next, an oil phase was added to the aqueous phase, and pre-emulsification was performed with a homomixer while adjusting the temperature to 60 to 70 ° C., and after pre-emulsification, homogenization was performed under a pressure of 6 MPa. Then, batch sterilization was performed at 85 ° C. for 15 minutes, and the mixture was cooled to about 10 ° C. Then, it was aged in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Examples 1 to 12.

<Analysis and evaluation of foamable oil-in-water emulsion 1>
The foamable oil-in-water emulsions of Examples 1 to 12 were analyzed and evaluated as the following indicators of whip suitability, respectively. The results are shown in Tables 3 and 4.

1. 1. Eat each foaming oil-in-water emulsion (whipped cream) that has been sufficiently fresh, and score the freshness of each sample by specialized panelists (6 people) according to the following 4-step criteria. did. The freshness of each sample was evaluated on a scale of ⊚, ◯, Δ, and × according to the average score as follows.
[Criteria for scoring]
3: It was very fresh.
2: It was fresh.
1: The freshness was poor.
0: It was dry.
〔Evaluation criteria〕
Evaluation ⊚: 2.5 points or more Evaluation ○: 1.5 points or more and less than 2.5 points Evaluation △: 0.8 points or more and less than 1.5 points Evaluation ×: less than 0.8 points

2. 2. By eating the foamable oil-in-water emulsion which was cool feel sufficiently stand (whipped cream), the cool feeling of each sample, in accordance with 4-stage evaluation criteria shown below were scored by expert panelists (6 persons) .. The coolness of each sample was evaluated on a scale of ⊚, ◯, Δ, and × according to the average score as follows.
〔Evaluation criteria〕
3: A very cool feeling was felt.
2: A feeling of coolness was felt.
1: A slightly cool feeling was felt.
0: No feeling of coolness was felt.
〔Evaluation criteria〕
Evaluation ⊚: 2.5 points or more Evaluation ○: 1.5 points or more and less than 2.5 points Evaluation △: 0.8 points or more and less than 1.5 points Evaluation ×: less than 0.8 points

3. 3. Emulsification stability 60 g of each foamable oil-in-water emulsion stored at 5 ° C. for one night or longer was placed in a 100 ml beaker and allowed to stand in a constant temperature bath at 20 ° C. for 2 hours to control the temperature. The foamable oil-in-water emulsion in the beaker is stirred at 160 rpm at 20 ° C. using a three-one motor equipped with a propeller stirring blade, and the time until the oil-in-water emulsion in foaming solidifies and thickens. I measured it.
〔Evaluation criteria〕
Evaluation ◎: Very good (50 minutes or more)
Evaluation ○: Good (30 minutes or more and less than 50 minutes)
Evaluation △: Yes (15 minutes or more and less than 30 minutes)
Evaluation ×: Not possible (less than 15 minutes)

<Manufacturing of foamable oil-in-water emulsion 2>
A foamable oil-in-water emulsion was prepared in the same manner as in <Production of foamable oil-in-water emulsion 1> except that the behenic acid monoglyceride was replaced with stearic acid monoglyceride using the oil-and-fat formulation of Example 4. (Example 13). Also, using the oil formulation of Example 4, the emulsifiers were 0.25% by weight lecithin, 0.0625% by weight bechenic acid monoglyceride, 0.0625% by weight sorbitan fatty acid ester and 0.125% by weight sho. A foamable oil-in-water emulsion was prepared in the same manner as in <Production of oil-in-water emulsion 1 in foaming> except that it was replaced with a sugar fatty acid ester (Example 14).

<Analysis / evaluation of foamable oil-in-water emulsion 2>
The foaming oil-in-water emulsions of Examples 13 and 14 were evaluated in the same manner as in <Analysis / Evaluation 1 of Foaming Oil-in-Water Emulsions>. As a result, both Example 13 and Example 14 did not change except that the emulsion stability was ◯ (in Example 4 was ⊚) as compared with the evaluation result of Example 4.

<Manufacturing of foamable oil-in-water emulsion 3>
In the above <Production of foaming oil-in-water emulsion 1>, fresh cream (milk fat content 35% by mass, Takanashi dairy industry) was used with respect to 100 parts by mass of the emulsion pre-emulsified using the oil and fat formulation of Example 3. Co., Ltd.) was mixed at a ratio of 5, 20, 30, and 57 parts by mass, respectively. Each mixed emulsion was homogenized under a pressure of 6 MPa, then batch sterilized at 85 ° C. for 15 minutes and cooled to about 10 ° C. Then, it was aged in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Examples 15-18.

<Analysis and evaluation of foamable oil-in-water emulsion 3>
The foamable oil-in-water emulsions of Examples 15 to 18 were evaluated in the same manner as in <Analysis / Evaluation 1 of oil-in-water emulsions with foaming properties>. The results are shown in Table 5.

<Manufacturing of foamable oil-in-water emulsion 4>
<Foamable oil-in-water emulsification, except that the oil and fat content was changed to 35.0% by mass and the water content was changed to 45.5% by mass by using the oil and fat formulations of Examples 3 and 4, respectively. Foamable oil-in-water emulsions were prepared in the same manner as in Production 1> (Examples 19 and 20).

<Analysis and evaluation of foamable oil-in-water emulsion 4>
The foamable oil-in-water emulsions of Examples 19 and 20 were evaluated in the same manner as in <Analysis / Evaluation 1 of oil-in-water emulsions with foaming properties>. As a result, the same evaluation results as in Example 3 and Example 4 were obtained in both Example 19 and Example 20.

<Manufacturing of foamable oil-in-water emulsion 5>
In 38.5 parts by mass of the fat and oil of Example 4, 0.13 parts by mass of lecithin, 0.11 parts by mass of stearic acid monoglyceride, 0.08 parts by mass of citric acid monoglyceride and 0.12 parts by mass of sorbitan stearic acid ester. Was dissolved to prepare an oil phase. At the same time, 55.39 parts by mass of water, 5.38 parts by mass of defatted milk powder (non-fat milk solid content 95% by mass), 0.10 parts by mass of phosphate and 0.16 parts by mass of polysorbate and An aqueous phase was prepared by dissolving 0.03 parts by mass of sucrose fatty acid ester. The oil phase was added to the aqueous phase in the charging tank, and the mixture was dispersed and mixed at 68 ° C. to 72 ° C. for about 15 minutes with stirring to preemulsify. Then, the obtained preliminary emulsion was homogenized at 8.0 Mpa, followed by indirect sterilization (plate-type UHT sterilization) at 130 ° C. for 10 seconds. After indirect sterilization, the mixture was cooled to 5 ° C. on a plate and further aged in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Example 21.

<Analysis and evaluation of foamable oil-in-water emulsion 5>
The foamable oil-in-water emulsion of Example 21 was evaluated in the same manner as in <Analysis / Evaluation 1 of the oil-in-water emulsion in foaming.> As a result, in Example 21, the same evaluation result as in Example 4 was obtained. In addition, in the foamable oil-in-water emulsion of Example 21 subjected to plate-type UHT sterilization, no coagulation or significant thickening was observed, and the emulsion stability was good.

Claims (8)

A foamable oil-in-water emulsion containing oils and fats containing vegetable oils and fats of 24% by mass or more and 48% by mass or less.
A foamable oil-in-water emulsion in which the vegetable oil contains oil A and oil B, and the UUU-type triglyceride content in the vegetable oil is 14% by mass or more and 24% by mass or less.
(However, fat A, fat B, and UUU-type triglyceride mean the following.
Fats and oils A: Non-cured, transesterified fats and oils in which the ratio of lauric acid to the constituent fatty acids is 35% by mass or more and the iodine value is 3 to 30.
Fats and oils B: Transesterified fats and oils in which the proportion of lauric acid in the constituent fatty acids is less than 35% by mass and the iodine value is 18 to 48.
UUU-type triglyceride: A triglyceride containing an unsaturated fatty acid (U) having 16 or more carbon atoms as a constituent fatty acid. ) The foamable oil-in-water emulsion according to claim 1, wherein the content of S2U-type triglyceride in the vegetable oil is 6.0% by mass or less.
(However, S2U type triglyceride means the following.
S2U-type triglyceride: A triglyceride containing two saturated fatty acids (S) having 16 or more carbon atoms and one U as constituent fatty acids. ) The foamable oil-in-water emulsion according to claim 1 or 2, wherein the content of the fat A in the vegetable fat is higher than the content of the fat B. The foamable oil-in-water emulsion according to any one of claims 1 to 3, wherein the vegetable oil further contains the oil C.
(However, fat and oil C means the following.
Fats and oils C: Fats and oils having a UUU-type triglyceride content of 60% by mass or more. ) The foamable oil-in-water emulsion according to any one of claims 1 to 4, wherein the foaming oil-in-water emulsion further contains lecithin and / or polysorbate as an emulsifier. The foamable oil-in-water emulsion according to any one of claims 1 to 5, wherein the foaming oil-in-water emulsion further contains an organic acid monoglyceride as an emulsifier. The foamable oil-in-water emulsion according to any one of claims 1 to 6, wherein the foamable oil-in-water emulsion further contains bechenic acid monoglyceride as an emulsifier. A whipped cream obtained by foaming the foamable oil-in-water emulsion according to any one of claims 1 to 7.