JP2021159066A - Foaming compound cream - Google Patents

Abstract

To provide a foaming compound cream that contains substantially no phosphate or transesterified oil/fat, has a low content of laurin-based oil/fat and a high content of palm-based oil/fat, and has good stock solution stability and whipping property, and to provide a whipped compound cream obtained by whipping the foaming compound cream, which naturally and quickly melts in the mouth, and has good hardness, and in which the richness of milk is firmly felt.SOLUTION: Provided is a foaming compound cream in which the oil/fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.05 to 0.55 wt.% in the entire foaming compound cream, the transesterified oil/fat content is less than 1 wt.% and the milk fat content is 22.5 wt.% or more and less than 47 wt.% in the entire oil/fat, the total content of the oil/fat A and the oil/fat B in the entire oil/fat excluding the milk fat among the oil/fat is 80 to 100 wt.%, and the oil/fat B/(oil/fat A+oil/fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

Description

The present invention relates to a foaming compound cream that substantially does not contain phosphate and transesterified fats and oils, and a whipped compound cream obtained by whipping the same.

Whipped cream is required to melt well in the mouth and maintain an appropriate hardness. Further, the foaming cream that is the raw material of the whipped cream is required to have undiluted solution stability and whipped property.
In addition, whipped cream is often mixed with fresh cream to make whipped compound cream for the purpose of giving the richness and flavor of milk to the whipped cream and improving the whipped property.

Conventionally, lauric-based fats and oils have been widely used as raw material fats and oils for the foaming cream from the viewpoint of melting in the mouth. Fluctuations in prices are also fierce. In addition, the temperature range from the start to the end of dissolution is different from that of milk fat, and is low and narrow. Therefore, when lauric-based fats and oils are added to a compound cream containing fresh cream, the timing of dissolution is divided into two and the dissolution in the mouth becomes unnatural.

In recent years, inexpensive and stable supply of palm-based fats and oils may be used as an alternative to lauric-based fats and oils. However, when a large amount of palm-based fats and oils are mixed in the fats and oils, coarse crystals are formed, so that the stability of the undiluted solution, the whipping property, and the hardness after whipping deteriorate, and the melting in the mouth tends to deteriorate. In order to improve these points, phosphates and transesterified fats and oils have been added to foaming creams, but phosphates have a bitter taste and are not good for health, and transesterified fats and oils have a manufacturing cost. Is high, and it reduces the richness and worsens the melting in the mouth.

So far, a whipped compound cream that does not substantially contain phosphates and trans fatty acids and has good shape retention after foaming and good melting in the mouth has been disclosed (Patent Document 1). Since is mainly composed of palm-based fats and oils, it does not melt in the mouth as well as whipped compound cream mainly composed of laurin-based fats and oils, and its hardness after whipping is not sufficient.

Japanese Unexamined Patent Publication No. 2017-176101

An object of the present invention is to foam with good stock solution stability and whipping property, despite having substantially no phosphate and transesterified fats and oils, low content of laurin-based fats and oils and high content of palm-based fats and oils. It is an object of the present invention to provide a sex compound cream and a whipped compound cream obtained by whipping it, which melts naturally in the mouth, is quick, has good hardness, and has a firm milky richness.

As a result of intensive studies to solve the above problems, the present inventors did not substantially contain phosphates and ester-exchanged fats and oils, but contained a specific amount of fats and oils, and a specific amount of milk fat in the fats and oils. And, a _{specific amount of saturated fatty acid of C 12} or less is contained as a constituent fatty acid, and a specific amount of fat and oil A having a specific melting point and a _{specific amount of saturated fatty acid of C 16 to} C ₂₂ are contained as a constituent fatty acid, and a specific amount of S2U is contained and a specific melting point. A foamable compound cream containing a specific amount of fat and oil B and a specific amount of a specific emulsifier A containing a specific saturated fatty acid in a specific range of HLB as a constituent fatty acid in the aqueous phase has a low content of laurin-based fat and oil and palm. Despite the high content of fatty acids, the stability of the undiluted solution and the whipping property are good, and the whipped compound cream obtained by whipping the foaming compound cream melts in the mouth naturally, quickly, and has hardness. It was found that the fatty acid was good and the richness of the milk was firmly felt, and the present invention was completed.

That is, the first aspect of the present invention is that the fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight in the entire foaming compound cream.
Emulsifier A is contained in the aqueous phase of the foaming compound cream in an amount of 0.05 to 0.55% by weight based on the whole foaming compound cream.
The transesterified fat content is less than 1% by weight, the milk fat content is 22.5% by weight or more and less than 47% by weight in the whole fats and oils.
Of the fats and oils, the total content of the fats and oils A and the fats and oils B is 80 to 100% by weight, and the fats and oils B / (fat A + fats and oils B) (weight ratio) are 0.45 to 0. With respect to the foaming compound cream, which is .82.
Fat A: comprises C ₁₂ or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats _{and oils containing 40% by weight or more of saturated fatty acids of C 16 to} C _{22 in} the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and _{containing 70 to 100% by weight of saturated fatty acids of C 10 to} C _{22 in the total constituent fatty acids.}
Preferably, the milk fat is derived from fresh cream.
The second aspect of the present invention relates to a whipped compound cream in which the foaming compound cream is whipped.
A third aspect of the present invention relates to a food product obtained by sandwiching, napping, filling or topping the whipped compound cream.
The fourth aspect of the present invention is that the total foaming compound cream has a fat content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight, and the transesterified fat content is 1 weight by weight in the whole fat and oil. A method for producing a foaming compound cream that is less than%.
Emulsifier A was added to water so that the emulsifier A content was 0.05 to 0.55% by weight in the entire foaming compound cream, and the oil and fat A was dissolved in the aqueous phase portion while stirring. The fat A and the fat B were mixed so that the total content of the fat B was 42.4 to 77.5% by weight and the fat B / (fat A + fat B) (weight ratio) was 0.45 to 0.82. The milk fat content in the whole fat and oil is 22.5% by weight or more and less than 47% by weight in the oil-in-water emulsified fat and oil composition obtained by adding the fat and oil mixture, pre-emulsifying, finely dividing, and further high-pressure treatment. The present invention relates to a method for producing a foaming compound cream, which comprises mixing and stirring fresh cream so as to become.
Fat A: comprises C ₁₂ or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats _{and oils containing 40% by weight or more of saturated fatty acids of C 16 to} C _{22 in} the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and _{containing 70 to 100% by weight of saturated fatty acids of C 10 to} C _{22 in the total constituent fatty acids.}

According to the present invention, foaming with good stock solution stability and whipping property despite having substantially no phosphate and transesterified fats and oils and having a low content of laurin-based fats and oils and a high content of palm-based fats and oils. It is possible to provide a sex compound cream and a whipped compound cream obtained by whipping it, which melts naturally in the mouth, is quick, has good hardness, and has a firm milky richness.

Hereinafter, the present invention will be described in more detail. The foaming compound cream of the present invention does not substantially contain phosphate and transesterified fats and oils, contains a specific amount of fats and oils, contains a specific amount of a specific emulsifier A in the aqueous phase, and contains two types of milk fat. It is characterized by containing a specific amount of specific fats and oils (fat A and fat B). Then, by whipping the foaming compound cream, the whipped compound cream of the present invention can be obtained.

The smaller the amount of phosphate contained in the foaming compound cream, the better, preferably less than 0.02% by weight, more preferably less than 0.01% by weight, and not at all in the total foaming compound cream. Is even more preferable. Examples of the phosphate include sodium phosphate, sodium metaphosphate, and the like, and at least one selected from the group thereof can be used.

The foaming compound cream preferably contains 25 to 50% by weight of fats and oils in the entire foaming compound cream. It is more preferably 30 to 45% by weight, still more preferably 35 to 40% by weight. If it is less than 25% by weight, the whipping property and the hardness after whipping may be poor, and if it is more than 50% by weight, the melting in the mouth after whipping may become unnatural or the stability of the undiluted solution may be poor. The fats and oils include at least milk fat, fats and oils A, and fats and oils B.

The smaller the content of the transesterified fat and oil contained in the foamable compound cream, the better, preferably less than 1% by weight, more preferably less than 0.5% by weight, based on the total fat and oil contained in the foamable compound cream. , It is more preferable that it is not contained at all. If the content of the transesterified fat is 1% by weight or more, the cost may increase, and the hardness after whipping, the speed of melting in the mouth, and the naturalness may be impaired.

In the present invention, the transesterified fat and oil refers to a fat and oil obtained by transesterifying an edible fat and oil. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, soybean oil, sunflower oil, safflower oil and olive oil, and animal oils such as beef fat, pork fat and fish oil. Examples of oils and fats can be used, and those obtained by processing such as curing, sorting, and ester exchange can also be used. The method for producing the transesterified fat and oil is not particularly limited, and the transesterified oil and fat can be produced by a conventional method. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to a raw material fat or oil to cause a random transesterification reaction, or an enzyme method in which transesterification is carried out using an enzyme such as lipase. Etc. can be applied.

The content of the milk fat is preferably 22.5% by weight or more and less than 47% by weight in the total fat and oil contained in the foaming compound cream. If it is less than 22.5% by weight, the richness of the milk may not be felt firmly, and if it is 47% by weight or more, the whipping property may be deteriorated. Examples of the origin of the milk fat include fresh cream, butter milk powder, butter, butter oil, cream cheese, raw milk, milk, whole powdered milk, concentrated milk, sour cream, evaporated milk, sweetened condensed milk, and the like. At least one selected can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of milk fat.

The fresh cream refers to "a cream obtained by removing components other than milk fat from raw milk, milk or special milk so that the milk fat content is 18.0% or more" defined by the Ordinance of the Ministry of Milk, etc., and in the present invention. , It is preferable to use one having a milk fat content of 30 to 48% from the viewpoint of obtaining good whipping property.

The oil A preferably comprises C ₁₂ or less saturated fatty acids constituting the fatty acid total of 40 wt% or more. If it is less than 40% by weight, it may melt slowly in the mouth. The content of C ₁₂ or less saturated fatty acids contained in the constituent fatty acids of the fat A may be at most 100% by weight in the total constituent fatty acids.

The fat and oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, still more preferably 0 to 10% by weight. If it is 40% by weight or more, the effect of the present invention may not be exhibited. Here, the S2U, the glycerol molecule, as constituent fatty _{acids, C 16} or more (preferably _{C 24} or less) saturated fatty S 2 _molecules, or _{C 16} (preferably _{C 24} or less) unsaturated fatty U of Refers to a triglyceride to which one molecule is bound, and the binding positions of S and U are not limited.

The rising melting point of the fat / oil A is preferably 23 to 30 ° C., more preferably 24 to 29 ° C., even more preferably 25 to 29 ° C., and particularly preferably 26 to 28 ° C. If it is lower than 23 ° C, the hardness after whipping may not be maintained, and if it is higher than 30 ° C, the stability of the undiluted solution and the whipping property may be deteriorated, and the melting in the mouth may be delayed.

Examples of the type of fat / oil A include laurin-based fats and oils, and specifically, coconut oil (rising melting point: 24 ± 1 ° C.), palm kernel oil (rising melting point: 27 ± 1 ° C.), and palm kernel olein (rising melting point: rising melting point). : 23 ± 1 ° C.) can be exemplified, and at least one selected from those groups can be used. Also, when fat A is a mixture oil blended with plural kinds of fats and oils, saturated fatty acid content and S2U content of C ₁₂ or less contained in the entire mixing oil enters the range of the content, and the plurality of kinds of oils and fats It suffices if the average value of the rising melting point of is within the range of the rising melting point.

The fat and oil B preferably contains 40% by weight or more of the saturated fatty acids _{C 16 to} C _{22 in the total constituent fatty acids.} If it is less than 40% by weight, it may melt slowly in the mouth. _{The content of the saturated fatty acids C 16 to} C ₂₂ contained in the constituent fatty acids of the fat and oil B may be 100% by weight or less of the total constituent fatty acids.

The fat and oil B preferably contains S2U in an amount of 45 to 70% by weight, more preferably 50 to 60% by weight, based on the total amount of the fat and oil B. If it is less than 45% by weight, the whipping property and the hardness after whipping may be deteriorated, and if it is more than 70% by weight, the hardness after whipping may be deteriorated or the melting in the mouth may be delayed. Here, the S2U, the glycerol molecule, as constituent fatty _{acids, C 16} or more (preferably _{C 24} or less) saturated fatty S 2 _molecules, or _{C 16} (preferably _{C 24} or less) unsaturated fatty U of Refers to a triglyceride to which one molecule is bound, and the binding positions of S and U are not limited.

The rising melting point of the fat / oil B is preferably 23 to 30 ° C., more preferably 24 to 29 ° C., even more preferably 25 to 29 ° C., and particularly preferably 26 to 28 ° C. If it is lower than 23 ° C, the hardness after whipping may not be maintained, and if it is higher than 30 ° C, the hardness after whipping may be deteriorated or melting in the mouth may be delayed.

Examples of the type of fat / oil B include palm-based fats and oils, and specifically, palm oil (rising melting point: 33 ± 1 ° C.), melting point in palm oil (rising melting point: 27 ± 1 ° C.), palm olein (rising melting point: 27 ± 1 ° C.). Melting point: 22 ± 1 ° C.) and the like can be exemplified, and at least one selected from those groups can be used. When the fat and oil B is a mixed fat and oil in which a plurality of kinds of fats and oils are blended _{, the saturated fatty acid content and the S2U content of C 16 to} C ₂₂ contained in the whole mixed fat and oil are within the above range, and the plurality of kinds are included. It is sufficient that the average value of the rising melting points of the fats and oils in the above is within the range of the rising melting points.

The rising melting points of the fats and oils A and B may be measured by using an automatic rising melting point measuring device according to the standard fat and oil analysis test method of the Japan Oil Chemists' Society.

Among the fats and oils contained in the foaming compound cream, the total content of the fats and oils A and the fats and oils B in the whole fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 83 to 100% by weight. , 88-100% by weight, more preferably 95-100% by weight. If the total content is less than 80% by weight, it may melt in the mouth slowly.

The oil / fat B / (the oil / fat A + the oil / fat B) (weight ratio) is preferably 0.45 to 0.82, more preferably 0.5 to 0.80, and 0.5 to 0.78. More preferably, 0.5 to 0.75 is particularly preferable. If the ratio is less than 0.45, the stability of the undiluted solution and the hardness after whipping may be deteriorated, or the naturalness of melting in the mouth may be impaired. The hardness of the cream may deteriorate, the melting in the mouth may be delayed, and the naturalness of melting in the mouth may be impaired.

The fats and oils of the foaming compound cream of the present invention include the milk fat, the fats and oils A, and the fats and oils B in addition to the above-mentioned milk fats, fats and oils B, and if the effects of the present invention are not impaired, further It may contain other fats and oils. Examples of other fats and oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, pork fat, fish oil and the like.

The foaming compound cream preferably contains water in an amount of 40 to 70% by weight, more preferably 45 to 70% by weight, still more preferably 50 to 70% by weight, based on the total amount of the foaming compound cream. 55 to 70% by weight is particularly preferable. If it is less than 40% by weight, the freshness after whipping may be lacking or the stability of the undiluted solution may be poor. In some cases.

The weight ratio (fat / moisture) of the fat content to the water content is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, the foaming property may be deteriorated, and if it is more than 1.2, the stability of the undiluted solution may be deteriorated or oil-in-water emulsification may not be achieved.

The emulsifier A preferably has an HLB of 2.8 to 6.2, more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the undiluted solution stability, whipping property, and hardness after whipping may deteriorate, and if it is higher than 6.2, the whipping property and hardness after whipping may deteriorate.

The emulsifier A is preferably a sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of _{C 10 to} C _{22 in the total constituent fatty acids.} If _{the total amount of saturated fatty acids C 10 to} C ₂₂ is less than 70% by weight, the hardness after whipping may deteriorate or an emulsifier-specific off-taste may develop.

The emulsifier A is contained in the aqueous phase of the foaming compound cream. If the emulsifier A is not contained in the aqueous phase but is contained in the oil phase, the whipping property and the hardness after whipping may be deteriorated. The content of the emulsifier A in the aqueous phase is preferably 0.05 to 0.55% by weight, more preferably 0.06 to 0.52% by weight, based on the whole foaming compound cream. It is more preferably 0.08 to 0.3% by weight, and particularly preferably 0.10 to 0.2% by weight. If it is less than 0.05% by weight, the whipping property and hardness after whipping may deteriorate, or the richness of milk may be insufficient, and if it is more than 0.55% by weight, the hardness after whipping deteriorates. There is.

In addition to the emulsifier A, an emulsifier having an HLB of less than 6.0 may be added to the oil phase, or an emulsifier having an HLB of 6.0 or more may be added to the aqueous phase, if necessary.

However, since the emulsifier to which the unsaturated fatty acid is bound may develop an unpleasant taste, from the viewpoint of improving the flavor, the smaller the content of the emulsifier to which the unsaturated fatty acid is bound, the better. It is preferably less than 02% by weight.

The foaming compound cream of the present invention contains thickeners, sugars, milk solids, flavoring agents, coloring agents, flavors, salts, vitamins, minerals, if necessary, as long as the effects of the present invention are not impaired. Classes, antioxidants, other food ingredients, additives and the like may be contained.

By whipping the foaming compound cream, a whipped compound cream can be obtained. The resulting whipped compound cream can be used as a topping, nappe, filling, or sandwich in a variety of foods. Examples of the food include cream buns, cream buns, sandwiches and other breads, cakes, shoes, omelets, dorayaki and other confectioneries.

The method for producing the foaming compound cream of the present invention is illustrated below. That is, first, emulsifier A is added to water so that the emulsifier A content is 0.05 to 0.55% by weight in the entire foaming compound cream, and the mixture is heated to 60 ° C. or higher while stirring to dissolve the foam. An aqueous phase portion is prepared in which the phosphate content in the entire foaming compound cream is adjusted to less than 0.02% by weight and the water content is adjusted to 40 to 70% by weight.

Next, the total content of the fat A and the fat B in the whole fat is 42.4 to 77.5% by weight, and the fat B / (fat A + fat B) (weight ratio) is 0.45 to 0.82. The oil and fat A and the oil and fat B are mixed with, and if necessary, other oils and fats are also mixed so that the oil and fat content in the whole foaming compound cream is 25 to 50% by weight and the transesterification oil and fat content in the whole oil and fat is 1. An oil-in-water emulsified oil / fat composition is prepared by adding an oil / fat mixture adjusted to be less than% by weight to the aqueous phase portion, pre-emulsifying it, making it finer, and further treating it with high pressure.

By mixing and stirring a milk fat-containing component such as fresh cream with the oil-in-water emulsified fat composition so that the milk fat content in the whole fat and oil is 22.5% by weight or more and less than 47% by weight. The foaming compound cream of the present invention can be obtained.

The milk fat-containing component such as the fresh cream is mixed with another raw material as a raw material for the aqueous phase portion, the fat and oil mixture is added thereto, and the mixture is pre-emulsified, finely divided, and further subjected to high pressure treatment to cause the above-mentioned rise. You can also get a foamy compound cream.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<Raw materials used in Production Examples, Examples and Comparative Examples>
1) Kaneka Ltd. "palm kernel oil" _{(C 12} or less of saturated fatty acids: 51.2% by weight, elevated melting point: 27.4 ° C., lauric acid: 44.9% by weight, S2U: 3.6 wt% )
2) Kaneka Ltd. "palm kernel hydrogenated oil" _{(C 12} or less of saturated fatty acids: 53.0% by weight, elevated melting point: 40.3 ° C., lauric acid: 46.4% by weight, S2U: 1.3 wt %)
3) "Melting point in palm oil" manufactured by Kaneka Co., Ltd. ( _{Saturated fatty acids C 16 to} C ₂₂ : 53.7% by weight, rising melting point: 26.8 ° C., trans fatty acids: 0.1% by weight, total saturated fatty acids : 55.6% by weight, S2U: 65.8% by weight)
4) "Palm olein" manufactured by Kaneka Corporation ( _{saturated fatty acids C 16 to} C ₂₂ : 44.7% by weight, rising melting point: 21.9 ° C., trans fatty acids: 0.2% by weight, total saturated fatty acids: 45. 9% by weight, S2U: 44.0% by weight)
5) "Palm transesterification oil" manufactured by Kaneka Co., Ltd. (transesterification oil of palm kernel and palm oil _{, saturated fatty acids of C 16 to} C ₂₂ : 31.0% by weight, rising melting point: 27.5 ° C, including S2U: 0% by weight)
6) Kaneka Ltd. "rapeseed oil" _{(C 12} or less of saturated fatty acids: _0% by weight, saturated fatty acids C 16 _{-C 22:} 6.5 wt%, S2U: 0 wt%, the melting point is measured not)
7) "Yelkin TS" manufactured by ADM Co., Ltd. (unsaturated fatty acid: 78.9% by weight)
8) Polyglycerin mixed acid ester "SY Glycer CV-23" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (unsaturated fatty acid: 0.1% by weight)
9) Polyglycerin behenic acid ester "SY Glycer DDB-750" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 2.5, unsaturated fatty acid: 0.1% by weight)
10) Polyglycerin stearic acid ester "SY Glycer MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 8.4, unsaturated fatty acid: 0.1% by weight)
11) "Yotsuba skim milk powder" manufactured by Yotsuba Dairy Co., Ltd. (milk fat content: 0.7% by weight)
12) "Casein Potassium SPRAY" manufactured by FrieslandCampina DMV
13) "Lactose HILMAR FINE GRAIND" manufactured by HILMAR
14) Polyglycerin stearic acid ester "SY Glycer TS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 4.6, _{saturated fatty acids of C 10 to} C ₂₂ : 99.4% by weight)
15) Sakamoto Yakuhin Kogyo Co. polyglycerol stearic acid ester "SY GLYSTAR MS-5S" _{(HLB: 11.6,} saturated fatty acids _C 10 ~C _22: 99.8 wt%)
16) "Meiji Fresh Cream 43" manufactured by Meiji Co., Ltd. (milk fat content: 43% by weight, water content: 52.33% by weight)
17) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-370" (HLB: 3.0, _{saturated fatty acids of C 10 to} C ₂₂ : 100.0% by weight)
18) "SY Glister PS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 4.5, _{saturated fatty acids of C 10 to} C ₂₂ : 99.6% by weight)
19) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-570" (HLB: 5.0, _{saturated fatty acids of C 10 to} C ₂₂ : 100.0% by weight)
20) Polyglycerin stearic acid ester "SY Glycer PS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 2.6, _{saturated fatty acids of C 10 to} C ₂₂ : 99.8% by weight)
21) manufactured by Taiyo Kagaku Co., Ltd. polyglycerol stearic acid ester "SUNSOFT Q18-B" _{(HLB: 6.5,} saturated fatty acids _C 10 ~C _22: 99.7 wt%)
22) Mitsubishi Chemical Foods Co., Ltd. sucrose stearic acid ester "S-770" (HLB: 7.0, _{saturated fatty acids of C 10 to} C ₂₂ : 100.0% by weight)
23) Polyglycerin oleic acid ester "SY Glycer MO-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 11.6, _{saturated fatty acids of C 10 to} C ₂₂ : 29.81% by weight, unsaturated fatty acids: 70% by weight )
24) Ltd. Kaneka "palm kernel olein" _{(C 12} or less of saturated fatty acids: 47.5% by weight, elevated melting point: 23.0 ° C., lauric acid: 40.5% by weight, S2U: 2.6 wt% )
25) "Melting point in palm oil" manufactured by Kaneka Corporation ( _{saturated fatty acids C 16 to} C ₂₂ : 64.2% by weight, S2U: 91.8% by weight, rising melting point: 31.3 ° C.)

<Evaluation of undiluted solution stability>
60 g of the foaming compound cream obtained in Examples and Comparative Examples was placed in a glass beaker, allowed to stand at 15 ° C. for 1 hour, and then stirred at 120 rpm to increase the thickness (bottom time) (minutes). It was measured and used as an evaluation value.

<Whipped property (overrun) evaluation>
The calculated value of the aeration rate per volume when the foaming compound cream obtained in Examples and Comparative Examples was whipped until the hardness became 0.30 N was defined as overrun (%).

<Evaluation of whipping property (whipped time)>
The time (minutes, seconds) when the foaming compound cream obtained in Examples and Comparative Examples was whipped until the hardness became 0.30 N was measured and used as an evaluation value.

<Evaluation of hardness after whipping>
The maximum load of the whipped compound cream having a hardness of 0.30 N obtained in Examples and Comparative Examples after being allowed to stand at room temperature for 30 minutes was measured with a leoner, and the change was evaluated. The evaluation at that time was performed according to the following criteria.
5 points: Change in hardness after whipping is 0.03N or more and 0.06N or less 4 points: Change in hardness after whipping is 0.02N or more and less than 0.03N, or greater than 0.06N and 0.07N or less 3 points : Hardness change after whipping is 0.01N or more and less than 0.02N, or greater than 0.07N and 0.09N or less 2 points: Hardness change after whipping is greater than 0.09N and less than 0.2N, or -0 .05N or more and less than 0.01N 1 point: Hardness change after whipping is 0.2N or more or less than -0.05N

<Mouth melting (quickness) evaluation>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: Extremely quicker to melt in the mouth than the whipped cream of Comparative Example 3 4 points: Faster to melt in the mouth than the whipped cream of Comparative Example 3 3 points: 2 points equivalent to the whipped cream of Comparative Example 3 : Slower melting in the mouth than the whipped cream of Comparative Example 1 Point: Very slower in the mouth than the whipped cream of Comparative Example 3.

<Evaluation of melting in the mouth (naturalness)>
The whipped compound creams obtained in Examples and Comparative Examples were contained in the mouths of 10 skilled panelists, and the evaluation results were expressed on average. The evaluation criteria at that time were as follows.
◯: Feeling melting in the mouth only once △: Feeling melting in the mouth slightly divided into two times ×: Feeling melting in the mouth divided into two times

<Evaluation of richness of milk>
The whipped compound cream obtained in Examples and Comparative Examples was put in the mouth by 10 skilled panelists and evaluated on a scale of 5 points, and the average score was used as the evaluation point. The evaluation criteria at that time were as follows.
5 points: You can feel the richness of the milk more firmly than the whipped cream of Example 7 (* 20% fresh cream) 4 points: Milk equivalent to the whipped cream of Example 7 (* 20% fresh cream) 3 points that you can feel the richness of the milk firmly: It is a little modest compared to the whipped cream of Example 7 (* 20% fresh cream), but you can still feel the richness of milk 2 points: 7 (* 20% fresh cream mixed) ) Is modest compared to the whipped cream, and the richness of the milk is not felt so much 1 point: Compared to the whipped cream of Example 7 (* 20% fresh cream), the richness of the milk is hardly felt.

<Comprehensive evaluation>
Comprehensive evaluation of each evaluation of undiluted solution stability (bottom time), whipping property (overrun, whipping time), hardness after whipping, melting in the mouth (quickness, naturalness), and richness of milk according to the following criteria bottom.
A: Body time 30 minutes or more, overrun 110% or more, whipping time 5 to 7 minutes, hardness evaluation after whipping 5 points, mouth melting (quickness) evaluation 4.5 to 5 points, mouth melting (natural) The evaluation of () is ○, and the evaluation of the richness of milk satisfies 4.5 to 5 points. 7 minutes, hardness after whipping is 4 points or more, melting in the mouth (quickness) is 3.5 points or more, melting in the mouth (naturalness) is ○ or △, and richness of milk is 3 .Satisfying 5 points or more C: Not satisfying the requirements of A and B, body time 30 minutes or more, overrun 110% or more, whipping time 5 to 7 minutes, hardness evaluation after whipping 3 points or more, The evaluation of melting in the mouth (quickness) exceeds 3.0 points, the evaluation of melting in the mouth (naturalness) is ○ or △, and the evaluation of richness of milk satisfies 3.0 points or more. Not satisfied, body time 20 minutes or more and less than 30 minutes, overrun 90% or more and less than 110%, whipping time 7 minutes or more and less than 8 and a half minutes, hardness evaluation after whipping 2 points, mouth melting (quickness) evaluation Those that correspond to at least one selected from the evaluation group consisting of 2.0 points or more and 3.0 points or less and the evaluation of milk richness of 2.0 points or more and less than 3.0 points E: Body time 20 minutes Less than, overrun less than 90%, whip time 8 and a half minutes or more, hardness evaluation after whipping 1 point, mouth melting (quickness) evaluation less than 2.0 points, mouth melting (naturalness) evaluation ×, And, those who correspond to at least one selected from the evaluation group consisting of a milk richness evaluation of less than 2.0 points.

(Production Example A1) Preparation of oil-in-water emulsified oil / fat composition A1 According to the formulation shown in Table 1, palm kernel oil: 7.3 parts by weight, palm oil medium melting point (PMF): 18.2 parts by weight, and palm olein: 11 To 5 parts by weight of the oil / fat mixture, soybean lecithin: 0.2 parts by weight, polyglycerin mixed acid ester: 0.06 parts by weight, and polyglycerin bechenic acid ester: 0.03 parts by weight were added and dissolved at 65 ° C. An oil phase part was prepared.

Separately, defatted milk powder: 3.7 parts by weight, potassium casein: 0.5 parts by weight, lactose 1.5 parts by weight, polyglycerin stearic acid ester (embroidery A, HLB: 4.6, C _{10 to} C ₂₂ saturated. Fatty acids: 99.4% by weight): 0.15 parts by weight, _{0.05 parts by weight of polyglycerin stearic acid ester (HLB: 11.6, saturated fatty acids of C 10 to} C ₂₂ : 98.0% by weight). An aqueous phase portion was prepared by dissolving in warm water of 60 ° C. or higher so as to have the same final composition as that of 1.

After mixing the oil phase part and the aqueous phase part and pre-emulsifying for 20 minutes or more, a peripheral speed of 31.4 m is used using a high peripheral speed rotary emulsifier (“Clearmix” manufactured by M-Technique Co., Ltd.). It was miniaturized at a rotation speed of / s. Next, after treating with a high-pressure homogenizer at a pressure of 2.0 MPa for the first stage and 1.0 MPa for the second stage, preheating to 90 ° C. using a plate-type heater, and then a UHT sterilizer (steam injection). ) Was sterilized at 142 ° C. for 4 seconds. Next, it was cooled to 60 ° C. using a plate-type cooler without evaporative cooling, and again treated with a high-pressure homogenizer at a pressure of 1st stage: 9.0 MPa / 2nd stage: 3.0 MPa, and then treated. A container cooled to 5 ° C. with a plate-type cooler was filled in a container and stored in a refrigerator at 5 ° C. for 48 hours to obtain an oil-in-water emulsified oil / fat composition A1.

(Production Example A2) Preparation of oil-in-water emulsified oil / fat composition A2 According to Table 1, palm kernel oil: 11.1 parts by weight, melting point in palm oil (PMF): 15.9 parts by weight, and palm olein: 10.0 An oil-in-water emulsified oil / fat composition A2 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(Production Example A3) Preparation of oil-in-water emulsified oil / fat composition A3 According to Table 1, palm kernel oil: 18.5 parts by weight, palm oil middle melting point (PMF): 11.3 parts by weight, and palm olein: 7.2. An oil-in-water emulsified oil / fat composition A3 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(Production Example A4) Preparation of oil-in-water emulsified oil / fat composition A4 According to Table 1, palm kernel oil: 9.4 parts by weight, palm oil medium melting point (PMF): 13.5 parts by weight, and palm olein: 8.5. The oil-in-water emulsified oil / fat composition A4 was obtained in the same manner as in Production Example A1 except that it was changed to parts by weight and rapeseed oil: 5.6 parts by weight was mixed as other oils and fats to prepare an oil / fat mixture and the amount of water was adjusted. rice field.

(Production Example A5) Preparation of oil-in-water emulsified oil / fat composition A5 According to Table 1, palm kernel oil: 9.0 parts by weight, palm oil medium melting point (PMF): 12.9 parts by weight, and palm olein: 8.1. An oil-in-water emulsified oil / fat composition A5 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts and the amount of water was adjusted.

(Production Example A6) Preparation of oil-in-water emulsified oil / fat composition A6 According to Table 1, palm kernel oil: 13.5 parts by weight, melting point in palm oil (PMF): 19.3 parts by weight, and palm olein: 12.2. An oil-in-water emulsified oil / fat composition A6 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts and the amount of water was adjusted.

(Production Example B1) Preparation of oil-in-water emulsified oil / fat composition B1 According to Table 1, palm kernel oil: 3.7 parts by weight, melting point in palm oil (PMF): 20.4 parts by weight, and palm olein: 12.9. An oil-in-water emulsified oil / fat composition B1 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(Production Example B2) Preparation of oil-in-water emulsified oil / fat composition B2 According to Table 1, palm kernel oil: 29.6 parts by weight, palm oil medium melting point (PMF): 4.5 parts by weight, and palm olein: 2.9. An oil-in-water emulsified oil / fat composition B2 was obtained in the same manner as in Production Example A1 except that the weight was changed to parts.

(Production Example B3) Preparation of oil-in-water emulsified oil / fat composition B3 According to Table 1, the mixed oil / fat does not contain the melting point in palm oil (PMF) and palm olein, and is changed to palm kernel oil: 25.5 parts by weight. Further, an oil-in-water emulsified oil / fat composition B3 was obtained in the same manner as in Production Example A1 except that 4.0 parts by weight of palm kernel hydrogenated oil and 7.5 parts by weight of palm ester exchange oil were mixed.

(Example 1) Foaming compound cream A1 and whipped compound cream A1
The oil-in-water emulsified fat composition A1 obtained in Production Example 1 and fresh cream (milk fat content: 43%) were mixed at a weight ratio of 76:24 to obtain a foaming compound cream A1. Put 4 kg of the obtained whipped compound cream A1 in a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A1. Evaluation of the obtained foaming compound cream A1 and whipped compound cream A1 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) was performed. , The results are summarized in Table 2.

(Examples 2 to 6) Foaming compound creams A2 to A6 and whipped compound creams A2 to A6
Foaming compound creams A2 to A6 and whipped compound creams A2 to A6 were prepared in the same manner as in Example 1 except that the oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions A2 to A6. Obtained. Evaluation of the obtained foaming compound creams A2 to A6 and whipped compound creams A2 to A6 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 2.

(Comparative Examples 1 to 3) Foaming compound creams B1 to B3 and whipped compound creams B1 to B3
Foaming compound creams B1 to B3 and whipped compound creams B1 to B3 were prepared in the same manner as in Example 1 except that the oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions B1 to B3. Obtained. Evaluation of the obtained foaming compound creams B1 to B3 and whipped compound creams B1 to B3 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 2.
In each of Examples 1 to 6 and Comparative Examples 1 to 3 in Table 2, the content of phosphate in the entire foaming compound cream was 0.00% by weight, and the content of emulsifier A in the aqueous phase. Is 0.11% by weight.

From the results summarized in Table 2, the following was found. From Examples 1 to 3 and Comparative Examples 1 to 2, the fat and oil B / (fat and oil A + fat and oil B) (weight ratio) is preferably 0.45 to 0.82 in order to achieve the effect of the present invention. It has been clarified that the stability of the undiluted solution and the whipping property may be deteriorated, and the hardness after whipping, the speed of melting in the mouth, and the naturalness may be impaired. Further, from Examples 2 and 4 and Comparative Example 3, the total content of the fat A and the fat B in the whole fat excluding the milk fat is preferably 80 to 100% by weight, and the total content is 80% by weight. If it is lower than that, it becomes clear that the speed of melting in the mouth may be impaired, and from Examples 2 to 6, the effect of the present invention is obtained in the range of 25 to 50% by weight of the fat content in the entire foaming compound cream. It became clear that it would play.

(Production Example A7) Preparation of oil-in-water emulsified oil / fat composition A7 According to Table 3, an oil-in-water emulsified oil / fat composition A7 was produced in exactly the same manner as in Production Example A2. ..

(Production Example A8) Preparation of oil-in-water emulsified oil / fat composition A8 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.08 parts by weight and the amount of water was adjusted according to Table 3. In the same manner as above, an oil-in-water emulsified oil / fat composition A8 was obtained.

(Production Example A9) Preparation of oil-in-water emulsified oil / fat composition A9 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.50 parts by weight and the amount of water was adjusted according to Table 3. In the same manner as above, an oil-in-water emulsified oil / fat composition A9 was obtained.

(Production Example A10) Preparation of oil-in-water emulsified oil / fat composition A10 According to Table 3, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.08 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A10 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(Production Example A11) Preparation of oil-in-water emulsified oil / fat composition A11 According to Table 3, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.15 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A11 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(Production Example A12) Preparation of oil-in-water emulsified oil / fat composition A12 According to Table 3, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.50 parts by weight were added as emulsifier A. An oil-in-water emulsified oil / fat composition A12 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted.

(Production Example B4) Preparation of oil-in-water emulsified oil / fat composition B4 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.03 part by weight and the amount of water was adjusted according to Table 3. In the same manner as above, an oil-in-water emulsified oil / fat composition B4 was obtained.

(Production Example B5) Preparation of oil-in-water emulsified oil / fat composition B5 Production Example A2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.60 parts by weight and the amount of water was adjusted according to Table 3. In the same manner as above, an oil-in-water emulsified oil / fat composition B5 was obtained.

(Production Example B6) Preparation of Oil-in-Water Emulsified Oil / Fat Composition B6 According to Table 3, the oil-in-water emulsified oil / fat in the same manner as in Production Example A2 except that the emulsifier A was not added to the aqueous phase but was added to the oil phase. Composition B6 was obtained.

(Example 7) Foaming compound cream A7 and whipped compound cream A7
A foaming compound cream A7 was obtained by mixing the oil-in-water emulsified fat composition A7 obtained in Production Example A7 and fresh cream (milk fat content: 43%) at a weight ratio of 80:20. Put 4 kg of the obtained whipped compound cream A7 into a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A7. Evaluation of the obtained foaming compound cream A7 and whipped compound cream A7 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) was performed. , The results are summarized in Table 4.

(Examples 8 to 12) Foaming compound creams A8 to A12 and whipped compound creams A8 to A12
Foaming compound creams A8 to A12 and whipped compound creams A8 to A12 were used in the same manner as in Example 7, except that the oil-in-water emulsified oil and fat composition A7 was changed to the oil-in-water emulsified oil and fat compositions A8 to A12. Obtained. Evaluation of the obtained foaming compound creams A8 to A12 and whipped compound creams A8 to A12 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 4.

(Comparative Examples 4 to 6) Foaming compound creams B4 to B6 and whipped compound creams B4 to B6
Foaming compound creams B4 to B6 and whipped compound creams B4 to B6 were used in the same manner as in Example 7, except that the oil-in-water emulsified oil and fat composition A7 was changed to the oil-in-water emulsified oil and fat compositions B4 to B6. Obtained. Evaluation of the obtained foaming compound creams B4 to B6 and whipped compound creams B4 to B6 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 4.

From the results summarized in Table 4, the following was found. From Examples 7 to 12 and Comparative Examples 4 to 5, the content of the emulsifier A is preferably 0.05 to 0.55% by weight in the whole foaming compound cream in order to achieve the effect of the present invention. It was clarified that if the range is out of range, the whipping property may be deteriorated, the hardness after whipping may be impaired, and the richness of milk may be insufficient. Further, from Example 7 and Comparative Example 6, it is preferable to blend the emulsifier A in the aqueous phase in order to obtain the effect of the present invention, and if it is blended in the oil phase without blending in the aqueous phase, the whipping property is poor. It has become clear that the milk may become stale, the hardness after whipping may be impaired, and the richness of the milk may be insufficient.

(Production Example A13) Preparation of oil-in-water emulsified oil / fat composition A13 According to Table 5, the oil-in-water emulsified oil / fat composition exactly the same as the oil-in-water emulsified oil / fat composition A2 in the same manner as in Production Examples A2 and A7. A13 was prepared.

(Production Example A14) Preparation of oil-in-water emulsified oil / fat composition A14 According to Table 5, as emulsifier A, polyglycerin stearic acid ester (HLB: 4.6): 0.15 parts by weight was sucrose stearic acid ester (HLB). : 3.0): An oil-in-water emulsified oil / fat composition A14 was obtained in the same manner as in Production Example A2 except that the content was changed to 0.15 parts by weight.

(Production Example A15) Preparation of oil-in-water emulsified oil / fat composition A15 According to Table 5, as emulsifier A, polyglycerin stearic acid ester (HLB: 4.6): 0.15 parts by weight was sucrose stearic acid ester (HLB). : 5.0): An oil-in-water emulsified oil / fat composition A15 was obtained in the same manner as in Production Example A2 except that the content was changed to 0.15 parts by weight.

(Production Example B7) Preparation of oil-in-water emulsified oil / fat composition B7 According to Table 5, polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. An oil-in-water emulsified oil / fat composition B7 was obtained in the same manner as in Production Example A2 except that 0.15 parts by weight of polyglycerin stearate (HLB: 2.6) was used.

(Production Example B8) Preparation of oil-in-water emulsified oil / fat composition B8 According to Table 5, polyglycerin fat stearic acid ester (HLB: 4.6) which is emulsifier A corresponds to emulsifier A instead of 0.15 parts by weight. No Polyglycerin stearic acid ester (HLB: 6.5): An oil-in-water emulsified oil / fat composition B8 was obtained in the same manner as in Production Example A2 except that 0.15 parts by weight was used.

(Production Example B9) Preparation of oil-in-water emulsified oil / fat composition B9 According to Table 5, polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. An oil-in-water emulsified oil / fat composition B9 was obtained in the same manner as in Production Example A2 except that sucrose stearic acid ester (HLB: 7.0): 0.15 parts by weight was used.

(Production Example B10) Preparation of oil-in-water emulsified fat composition B10 According to Table 5, polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight is not applicable to emulsifier A. , Polyglycerin oleic acid ester with low amount of saturated fatty acid and high amount of unsaturated fatty acid (HLB: 11.6, _{saturated fatty acid of C 10 to} C ₂₂ : 29.81% by weight, unsaturated fatty acid: 70% by weight): 0. An oil-in-water emulsified oil / fat composition B10 was obtained in the same manner as in Production Example A2 except that the amount of water was adjusted using 04 parts by weight.

(Example 13) Foaming compound cream A13 and whipped compound cream A13
The oil-in-water emulsified oil / fat composition A13 obtained in Production Example A13 and fresh cream (milk fat content: 43%) were mixed at a weight ratio of 70:30 to obtain a foaming compound cream A13. Put 4 kg of the obtained whipped compound cream A13 in a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A13. Evaluation of the obtained foaming compound cream A13 and whipped compound cream A13 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) was performed. , The results are summarized in Table 6.

(Examples 14 and 15) Foaming compound creams A14 to A15 and whipped compound creams A14 to A15.
Foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were used in the same manner as in Example 13 except that the oil-in-water emulsified oil and fat composition A13 was changed to the oil-in-water emulsified oil and fat compositions A14 to A15. Obtained. Evaluation of the obtained foaming compound creams A14 to A15 and whipped compound creams A14 to A15 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 6.

(Comparative Examples 7 to 10) Foaming compound creams B7 to B10 and whipped compound creams B7 to B10
Foaming compound creams B7 to B10 and whipped compound creams B7 to B10 were used in the same manner as in Example 13 except that the oil-in-water emulsified oil and fat composition A13 was changed to the oil-in-water emulsified oil and fat compositions B7 to B10. Obtained. Evaluation of the obtained foaming compound creams B7 to B10 and whipped compound creams B7 to B10 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 6.

From the results summarized in Table 6, the following was found. From Examples 13 to 15 and Comparative Examples 7 to 9, the HLB of the emulsifier A is preferably 2.8 to 6.2 in order to achieve the effect of the present invention. It has become clear that the properties may deteriorate and the hardness after whipping may be impaired. Further, from Example 13 and Comparative Example 10, if an emulsifier having a large amount of unsaturated fatty acids is blended without blending emulsifier A, the hardness after whipping is impaired and an unpleasant taste is exhibited, so that the flavor is improved. It was clarified that the content of the emulsifier having a large amount of unsaturated fatty acids in the whole foaming compound cream is preferably less than 0.02% by weight.

Furthermore, from the results summarized in Tables 4 and 6, the following was found. From Examples 7 to 15, the _{emulsifier A having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of saturated fatty acids of C 10 to} C _{22 in} the total constituent fatty acids is a polyglycerin fatty acid ester and sucrose. It has been clarified that the effect of the present invention can be obtained by using any of the fatty acid esters or by using both in combination.

(Production Example A16) Preparation of oil-in-water emulsified oil / fat composition A16 According to Table 7, the content of palm kernel oil was changed to 10.5 parts by weight, and palm kernel hydrogenated oil: 0.6 parts by weight was added. , An oil-in-water emulsified oil / fat composition A16 was obtained in the same manner as in Production Example A2.

(Production Example A17) Preparation of oil-in-water emulsified oil / fat composition A17 According to Table 7, the content of palm kernel oil was changed to 1.3 parts by weight, and palm kernel olein: 9.8 parts by weight was added. An oil-in-water emulsified oil / fat composition A17 was obtained in the same manner as in Production Example A2.

(Production Example A18) Preparation of oil-in-water emulsified oil / fat composition A18 According to Table 7, the content of the melting point in palm oil was changed to 8.6 parts by weight, and the content of palm olein was changed to 17.3 parts by weight. An oil-in-water emulsified oil / fat composition A18 was obtained in the same manner as in Production Example A2.

(Production Example A19) Preparation of oil-in-water emulsified oil / fat composition A19 According to Table 7, the content of palm olein was changed to 11.8 parts by weight, the type of melting point in palm oil was changed, and the amount added was 14. An oil-in-water emulsified oil / fat composition A19 was obtained in the same manner as in Production Example A2 except that the composition was changed to 1 part by weight.

(Production Example A20) Preparation of oil-in-water emulsified oil / fat composition A20 According to Table 7, the content of palm kernel oil was changed to 11.5 parts by weight, and the content of the melting point in palm oil was changed to 16.5 parts by weight. The oil-in-water emulsified oil / fat composition was changed in the same manner as in Production Example A2 except that the content of palm olein was changed to 10.4 parts by weight, the polyglycerin mixed acid ester and lactose were not blended, and the amount of water was adjusted. I got A20.

(Production Example B11) Preparation of oil-in-water emulsified oil / fat composition B11 According to Table 7, the content of palm kernel oil was changed to 10.9 parts by weight, and the content of the melting point in palm oil was increased to 15.6 parts by weight. The oil-in-water emulsified oil / fat composition B11 was prepared in the same manner as in Production Example A2 except that the content of palm olein was changed to 9.9 parts by weight and palm ester exchange oil: 0.6 parts by weight was added. Obtained.

(Production Example B12) Preparation of oil-in-water emulsified oil / fat composition B12 According to Table 7, the content of palm kernel oil was changed to 8.0 parts by weight, and palm kernel hardened oil: 3.1 parts by weight was added. , An oil-in-water emulsified oil / fat composition B12 was obtained in the same manner as in Production Example A2.

(Production Example B13) Preparation of oil-in-water emulsified oil / fat composition B13 According to Table 7, the content of the melting point in palm oil (increasing melting point: 26.8 ° C.) was increased to 1.9 parts by weight without adding palm olein. Oil-in-water emulsified oil / fat composition B13 in the same manner as in Production Example A2, except that the melting point in palm oil (increasing melting point: 31.3 ° C.): 24.0 parts by weight was added. Got

(Example 16) Foaming compound cream A16 and whipped compound cream A16
A foamable compound cream A16 was obtained by mixing the oil-in-water emulsified fat composition A16 obtained in Production Example A16 with fresh cream (milk fat content: 43%) at a weight ratio of 60:40. Put 4 kg of the obtained whipped compound cream A16 into a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, add 320 g of granulated sugar, and stir at high speed (high-speed stirring conditions). Whipping was performed at 380 rpm) until the hardness became 0.30 N to obtain whipped compound cream A16. Evaluation of the obtained foaming compound cream A16 and whipped compound cream A16 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) was performed. , The results are summarized in Table 8.

(Examples 17 to 19) Foaming compound creams A17 to A19 and whipped compound creams A17 to A19.
Foaming compound creams A17 to A19 and whipped compound creams A17 to A19 were prepared in the same manner as in Example 16 except that the oil-in-water emulsified oil and fat composition A16 was changed to the oil-in-water emulsified oil and fat compositions A17 to A19. Obtained. Evaluation of the obtained foaming compound creams A17 to A19 and whipped compound creams A17 to A19 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 8.

(Example 20) Foaming compound cream A20 and whipped compound cream A20
Foaming compound cream A20 and whipped cream in the same manner as in Example 2 except that the blending ratio of the oil-in-water emulsified fat composition A2 and the fresh cream (milk fat content: 43% by weight) was changed to 60:40. Compound cream A20 was obtained. Evaluation of the obtained foaming compound cream A20 and whipped compound cream A20 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) was performed. , The results are summarized in Table 8.

(Comparative Examples 11 to 13) Foaming compound creams B11 to B13 and whipped compound creams B11 to B13
Foaming compound creams B11 to B13 and whipped compound creams B11 to B13 were prepared in the same manner as in Example 16 except that the oil-in-water emulsified oil and fat composition A16 was changed to the oil-in-water emulsified oil and fat compositions B11 to B13. Obtained. Evaluation of the obtained foaming compound creams B11 to B13 and whipped compound creams B11 to B13 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 8.
In each of Examples 16 to 20 and Comparative Examples 11 to 13 in Table 8, the weight ratio (fat / moisture) of the fat content to the water content in the entire foaming compound cream was 0.49, and phosphoric acid. The salt content is 0.00% by weight.

From the results summarized in Table 8, the following was found. From Example 16 and Comparative Example 11, the content of the transesterified oil in the whole fat and oil is preferably less than 1% by weight in order to exert the effect of the present invention, and when it is 1% by weight or more, the hardness after whipping and the rapid melting in the mouth It has become clear that the oiliness and naturalness may be impaired. Also, from Examples 16 to 18 and Comparative Example 12, in the effect of the present _invention, it increases the melting point of fat A comprise _{C 12} or less saturated fatty acids constituting the fatty acid total of 40 wt% or more preferably 23 to 30 ° C. It was clarified that if the range is out of the above range, the stability of the undiluted solution and the whipping property may be deteriorated, or the melting in the mouth may be delayed. From Examples 18 to 20 and Comparative Example 13, in order to achieve the effect of the present invention, the S2U content in the whole fat and oil B containing 40% by weight or more of the saturated fatty acids of _{C 16 to} C _{22 in the whole constituent fatty acids is 45 to 70.} It has been clarified that the rising melting point of fats and oils B in% by weight preferably satisfies 23 to 30 ° C., and if it is out of the above range, the hardness after whipping may be deteriorated or the melting in the mouth may be delayed. ..

(Example 21) Foaming compound cream A21 and whipped compound cream A21
Foaming compound cream A21 and whipped compound in the same manner as in Example 2 except that the blending ratio of the oil-in-water emulsified fat composition A2 and the fresh cream (milk fat content: 43% by weight) was changed to 58:42. Cream A21 was obtained. Evaluation of the obtained foaming compound cream A21 and whipped compound cream A21 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) The results are summarized in Table 9.

(Example 22) Foaming compound cream A22 and whipped compound cream A22
Example 2 and Example 2 except that the oil-in-water emulsified oil / fat composition A20 was used instead of the oil-in-water emulsified oil / fat composition A2 and the blending ratio of the fresh cream (milk fat content: 43% by weight) was changed to 70:30. In the same manner, a foaming compound cream A22 and a whipped compound cream A22 were obtained. Evaluation of the obtained foaming compound cream A22 and whipped compound cream A22 (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), richness of milk) The results are summarized in Table 9.

(Comparative Examples 14 and 15) Foaming compound creams B14 to 15 and whipped compound creams B14 to 15
Examples except that the blending ratio of the oil-in-water emulsified fat composition A2 and fresh cream (milk fat content: 43%) was changed to 82:18 (Comparative Example 14) or 55:45 (Comparative Example 15). Foamable compound creams B14 to B15 and whipped compound creams B14 to B15 were obtained in the same manner as in 2. Evaluation of the obtained foaming compound creams B14 to B15 and whipped compound creams B14 to B15 (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness, naturalness), milk The results were summarized in Table 9.

From the results summarized in Table 9, the following was found. From Examples 2, 7, 13, 21, 22 and Comparative Examples 14 to 15, it is preferable that the milk fat content in the whole fat and oil is 22.5% by weight or more and less than 47% by weight in order to exert the effect of the present invention. It has been clarified that if the amount falls below the above range, the richness of the milk is insufficient, and if the amount exceeds the above range, the whipping property may deteriorate.

Claims (5)

The total foaming compound cream has a fat content of 25-50% by weight and a phosphate content of less than 0.02% by weight.
Emulsifier A is contained in the aqueous phase of the foaming compound cream in an amount of 0.05 to 0.55% by weight based on the whole foaming compound cream.
The transesterified fat content is less than 1% by weight, the milk fat content is 22.5% by weight or more and less than 47% by weight in the whole fats and oils.
Of the fats and oils, the total content of the fats and oils A and the fats and oils B is 80 to 100% by weight, and the fats and oils B / (fat A + fats and oils B) (weight ratio) are 0.45 to 0. .82,
Foaming compound cream.
Fat A: comprises C ₁₂ or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats _{and oils containing 40% by weight or more of saturated fatty acids of C 16 to} C _{22 in} the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and _{containing 70 to 100% by weight of saturated fatty acids of C 10 to} C _{22 in the total constituent fatty acids.} The foaming compound cream according to claim 1, wherein the milk fat is derived from fresh cream. A whipped compound cream in which the foaming compound cream according to claim 1 or 2 is whipped. A food product obtained by sandwiching, nappe, filling, or topping the whipped compound cream according to claim 3. Foamable compound cream with a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and a transesterified fat content of less than 1% by weight in the whole fat and oil. It ’s a method of making compound cream.
Emulsifier A was added to water so that the emulsifier A content was 0.05 to 0.55% by weight in the entire foaming compound cream, and the oil and fat A was dissolved in the aqueous phase portion while stirring. The fat A and the fat B were mixed so that the total content of the fat B was 42.4 to 77.5% by weight and the fat B / (fat A + fat B) (weight ratio) was 0.45 to 0.82. The milk fat content in the whole fat and oil is 22.5% by weight or more and less than 47% by weight in the oil-in-water emulsified fat and oil composition obtained by adding the fat and oil mixture, pre-emulsifying, finely dividing, and further high-pressure treatment. A method for producing a foaming compound cream, which comprises mixing and stirring fresh cream so as to become.
Fat A: comprises C ₁₂ or less saturated fatty acids constituting the fatty acid total of 40 wt% or more, S2U hints less than 0 wt% to 40 wt% in total fat A, are elevated melting point (provided that the blend of plural kinds of fats In the case, the rising melting point refers to the average value of the rising melting points of the plurality of types of fats and oils) having a temperature of 23 to 30 ° C.
Fats and oils B: Fats _{and oils containing 40% by weight or more of saturated fatty acids of C 16 to} C _{22 in} the total constituent fatty acids, 45 to 70% by weight of S2U in the whole fats and oils B, and an elevated melting point of 23 to 30 ° C.
Emulsifier A: A sucrose fatty acid ester and / or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and _{containing 70 to 100% by weight of saturated fatty acids of C 10 to} C _{22 in the total constituent fatty acids.}