JP2021159068A - Foaming oil-in-water type emulsified oil/fat composition - Google Patents

Abstract

To provide a foaming oil-in-water type emulsified oil/fat composition that contains substantially no phosphate or transesterified oil/fat, and despite the fact that a part of laurin-based oil/fat is substituted to palm-based oil/fat, has good stock solution stability and whipping property, and to provide a whipped cream obtained by whipping the composition, which quickly melts in the mouth and has a good hardness.SOLUTION: Provided is a foaming oil-in-water type emulsified oil/fat composition, 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 oil-in-water type emulsified oil/fat composition, an emulsifier A is contained in the water phase by 0.01 to 0.7 wt.%, the transesterified oil/fat content is less than 1 wt.% and the milk fat content is 83 wt.% or less in the entire oil/fat, the total content of an oil/fat A and an 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 0.37 to 0.5.SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsified oil / fat composition that substantially does not contain a phosphate and a transesterified oil / fat, and a whipped cream obtained by whipping the composition.

Whipped cream is required to melt well in the mouth and maintain an appropriate hardness. Further, the foamable oil-in-water emulsified oil / fat composition which is a 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 foamable oil-in-water emulsified fats and oils composition from the viewpoint of melting in the mouth, but creams containing a large amount of lauric-based fats and oils can maintain their hardness after foaming. It is difficult, and the price of lauric oils and fats fluctuates sharply.

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 that the stock solution stability and whipping property are good even though the phosphate and the transesterified oil and fat are substantially not contained and a part of the laurin-based oil and fat is replaced with the palm-based oil and fat. It is an object of the present invention to provide a foamable oil-in-water emulsified oil / fat composition and a whipped cream obtained by whipping it, which melts quickly in the mouth and has good hardness.

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 the fats and oils contained a specific amount or less of milk. A specific amount of fat and _{saturated fatty acids of C 12} or less are contained as constituent fatty acids, a specific amount of fats and oils A having a specific melting point and _{saturated fatty acids of C 16 to} C ₂₂ are contained as constituent fatty acids, and a specific amount of S2U is contained. A foamable oil-in-water emulsified fat / oil composition containing a specific amount of fat / oil B having a melting point 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 is laurin. A whipped cream obtained by whipping the foaming oil-in-water emulsified fat composition, which has good undiluted stability and whipped properties, despite the fact that some of the fatty acids are replaced with palm-based fats and oils. Found that it melts quickly in the mouth and has good hardness, and has completed the present invention.

That is, the first aspect of the present invention is that the oil-and-fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight in the entire foamable oil-in-water emulsified oil / fat composition.
Emulsifier A is contained in the aqueous phase of the foaming oil-in-water emulsified oil / fat composition in an amount of 0.01 to 0.7% by weight in the entire foaming oil-in-water emulsified oil / fat composition.
The transesterified fat content is less than 1% by weight and the milk fat content is 83% by weight or less 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 and oil B + fats and oils B) (weight ratio) is 0.37 to 0. The present invention relates to a foamable oil-in-water emulsified oil / fat composition, which is .5.
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 cream in which the foaming oil-in-water emulsified oil / fat composition is whipped.
A third aspect of the present invention relates to a food product obtained by sandwiching, napping, filling or topping the whipped cream.
The fourth aspect of the present invention is that the entire foamable oil-in-water emulsified oil / fat composition does not contain milk fat, has an oil / fat content of 25 to 50% by weight, and has a phosphate content of less than 0.02% by weight. A method for producing an oil-in-water emulsified oil / fat composition in which the transesterified oil / fat content is less than 1% by weight in the whole oil / fat.
In the entire foaming oil-in-water emulsified oil / fat composition, the emulsifier A was added to water so that the emulsifier A content was 0.01 to 0.7% by weight, and the mixture was dissolved in the aqueous phase portion while stirring. Oil A and oil B are added so that the total content of oil A and oil B is 80 to 100% by weight and the oil B / (oil A + oil B) (weight ratio) is 0.37 to 0.5 in the whole oil. The present invention relates to a method for producing a foamable oil-in-water emulsified oil / fat composition, which comprises adding a mixed oil / fat mixture, pre-emulsifying it, finely dividing it, and further treating it with high pressure.
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.}
Fifth of the present invention, the oil and fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight in the whole foaming compound cream, and the transesterification oil and fat content is 1% by weight in the whole oil and fat. A method for producing a foaming compound cream that is less than%.
In the entire foamable oil-in-water emulsified oil / fat composition, the emulsifier A is added to water so that the emulsifier A content is 0.01 to 0.7% by weight, and the emulsifier A is dissolved in water while stirring. The total content of fat A and fat B is 80 to 100% by weight and the fat B / (fat A + fat B) (weight ratio) is 0.37 to 0.5 in the whole fat of the foamy oil-in-water emulsified fat composition. The foaming compound is added to a foamable oil-in-water emulsified oil / fat composition obtained by adding an oil / fat mixture in which oil / fat A and oil / fat B are mixed, pre-emulsifying, finely dividing the mixture, and further high-pressure treatment. The present invention relates to a method for producing a foaming compound cream, which comprises mixing and stirring a fresh cream so that the milk fat content in the whole oil and fat of the cream is 83% by weight or less.
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, the stock solution stability and whipping property are good even though the phosphate and the transesterified oil and fat are substantially not contained and a part of the laurin-based oil and fat is replaced with the palm-based oil and fat. It is possible to provide a foamable oil-in-water emulsified oil / fat composition and a whipped cream obtained by whipping it, which melts quickly in the mouth and has good hardness.

Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention does not substantially contain phosphate and transesterified oil / fat, contains a specific amount of oil / fat, and contains a specific amount of a specific emulsifier A in the aqueous phase. It is characterized by containing a specific amount of two types of specific fats and oils (fat A and fat B). The foamable oil-in-water emulsified oil / fat composition may not contain milk fat, or may contain a specific amount or less. When milk fat is contained, the foaming oil-in-water emulsified oil / fat composition can also be referred to as a foaming compound cream. Then, the whipped cream of the present invention can be obtained by whipping the foaming oil-in-water emulsified oil / fat composition. When milk fat is contained, the whipped cream can also be referred to as whipped compound cream.

The smaller the amount of phosphate contained in the foamable oil-in-water emulsified oil / fat composition, the better, and it is preferably less than 0.02% by weight in the entire foamable oil-in-water emulsified oil / fat composition, preferably 0.01% by weight. It is more preferably less than%, and even more preferably not contained at all. 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 oil-in-water emulsified oil / fat composition preferably contains 25 to 50% by weight of the oil / fat in the entire foaming oil-in-water emulsified oil / fat composition. 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 stock solution stability may be poor. The fat and oil contains at least fat and oil A and fat and oil B, and may further contain milk fat.

The smaller the content of the transesterified oil / fat contained in the foamable oil-in-water emulsified oil / fat composition, the better, and less than 1% by weight of the total amount of the oil / fat contained in the foamable oil-in-water emulsified oil / fat composition is preferable. , 0.5% by weight, more preferably less than 0.5% by weight, and even more preferably not contained at all. If the content of the transesterified fat or oil is 1% by weight or more, the cost may increase or the melting in the mouth may be delayed.

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 foaming oil-in-water emulsified oil / fat composition may or may not contain milk fat, but the content of the milk fat is the oil / fat contained in the foaming oil-in-water emulsified oil / fat composition. It is preferably 83% by weight or less of the whole. If it exceeds 83% by weight, the whipping property may be deteriorated or the melting in the mouth may be delayed. 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 hardness after whipping may deteriorate.

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, 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 stability of the undiluted solution, the whipping property, and the hardness after whipping may deteriorate, or the 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 foamable oil-in-water emulsified fat and oil composition, 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, preferably 83 to 100% by weight. By weight% is more preferable, 88 to 100% by weight is further preferable, and 95 to 100% by weight is particularly preferable. 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 0.37 to 0.5, more preferably 0.38 to 0.5, and 0.43 to 0.5. More preferably, 0.45 to 0.5 is particularly preferable. If the ratio is less than 0.37, the hardness after whipping may be deteriorated or melting in the mouth may be delayed, and if it is more than 0.5, the stock solution stability, whipping property, and hardness after whipping deteriorate. Or, it may melt in the mouth slowly.

The oil-and-fat composition of the foamable oil-in-water emulsified oil-and-fat composition of the present invention is satisfied with the contents other than the milk-fat, the oil-and-fat A, and the oil-and-fat B, and the effects of the present invention are not impaired. If necessary, another fat or oil may be contained. 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 oil-in-water emulsified oil / fat composition preferably contains 40 to 70% by weight of water in the entire foaming oil-in-water emulsified oil / fat composition, more preferably 45 to 70% by weight. , 50-70% by weight is more preferable, and 55-70% 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 whipping property and the hardness after whipping may be deteriorated, and if the HLB is higher than 6.2, the whipping property and the hardness after whipping may be deteriorated.

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, dissolution in the mouth may be delayed or an emulsifier-specific off-flavor may develop.

The emulsifier A is contained in the aqueous phase of the foamable oil-in-water emulsified oil / fat composition. 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 0.01 to 0.7% by weight, preferably 0.01 to 0.4% by weight, based on the total amount of the foamable oil-in-water emulsified oil / fat composition. More preferably, it is more preferably 0.01 to 0.3% by weight, and particularly preferably 0.02 to 0.2% by weight. If it is less than 0.01% by weight, the whipping property and the hardness after whipping may be deteriorated, and if it is more than 0.7% by weight, the stability of the undiluted solution may be deteriorated.

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, and the foamable oil-in-water emulsified fat composition. It is preferably less than 0.02% by weight in the whole product.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains thickeners, sugars, milk solids, flavoring agents, coloring agents, flavors, and salts, if necessary, as long as the effects of the present invention are not impaired. , Vitamins, minerals, antioxidants, other food ingredients, additives and the like.

A whipped cream can be obtained by whipping the foaming oil-in-water emulsified oil / fat composition. The resulting whipped 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 foamable oil-in-water emulsified oil / fat composition of the present invention is illustrated below. That is, first, emulsifier A is added to water so that the emulsifier A content is 0.01 to 0.7% by weight in the entire foamable oil-in-water emulsified oil / fat composition, and the mixture is heated to 60 ° C. or higher while stirring. To prepare an aqueous phase portion in which the phosphate content in the entire foamable oil-in-water emulsified oil / fat composition 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 oil / fat A and the oil / fat B in the total oil / fat composition of the foamable oil-in-water emulsified oil / fat composition is 80 to 100% by weight, and the oil / fat B / (oil / fat A + oil / fat B) (weight ratio) is 0.37. Oil A and oil B are mixed so as to be ~ 0.5, and other oils / fats are also mixed as necessary to increase the oil / fat content in the entire foamable oil-in-water emulsified oil / fat composition by 25 to 50% by weight. Further, a mixture of fats and oils adjusted so that the transesterified fats and oils content in the whole fats and oils is less than 1% by weight is added to the aqueous phase portion, pre-emulsified, finely divided, and further subjected to high pressure treatment to obtain milk fat. An oil-in-water emulsified oil / fat composition according to an embodiment that does not contain the oil can be prepared.

Next, a milk fat-containing component such as fresh cream is mixed and stirred with the oil-in-water emulsified fat composition so that the milk fat content in the whole fat and oil of the oil-in-water emulsified fat composition is 83% by weight or less. As a result, a foamable oil-in-water emulsified oil / fat composition (also referred to as foaming compound cream) according to the embodiment containing milk fat can be obtained.

The milk fat-containing component such as the fresh cream is mixed with other raw materials as the raw material of the aqueous phase portion, the fat and oil mixture is added thereto, pre-emulsified, finely divided, and further subjected to high pressure treatment. It is also possible to obtain a foamable oil-in-water emulsified oil / fat composition according to an embodiment containing milk fat.

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 foamable oil-in-water emulsified oil / fat composition or foamable compound cream obtained in Examples and Comparative Examples is placed in a glass beaker, allowed to stand at 15 ° C. for 1 hour, and then stirred at 120 rpm to thicken the mixture. The time until (bottom time) (minutes) was measured and used as the evaluation value.

<Whipped property (overrun) evaluation>
Calculated value of air content per volume when the foamable oil-in-water emulsified oil / fat composition or foamable compound cream obtained in Examples / Comparative Examples was whipped to a hardness of 0.30 N. Overrun (%).

<Evaluation of whipping property (whipped time)>
The time (minutes, seconds) when the foamable oil-in-water emulsified oil / fat composition or foamable compound cream obtained in Examples / Comparative Examples was whipped to a hardness of 0.30 N was measured. It was used as an evaluation value.

<Evaluation of hardness after whipping>
The maximum load of the whipped cream or 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

<Evaluation of whipped cream (0% milk fat) melting in the mouth (quickness)>
The whipped 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: Very quick to melt in the mouth than the whipped cream of Comparative Example 2 4 points: Melts in the mouth faster than the whipped cream of Comparative Example 2 3 points: The whipped cream of Comparative Example 2 and the same speed of melting in the mouth 2 points : Slower melting in the mouth than the whipped cream of Comparative Example 2 1 point: Very slower melting in the mouth than the whipped cream of 2

<Evaluation of whipped compound cream melting in the mouth (quickness)>
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: Very quicker to dissolve in the mouth than whipped compound cream with the same compound ratio obtained by using the oil-in-water emulsified fat composition B2 and fresh cream. 4 points: Using the oil-in-water emulsified fat composition B2 and fresh cream. 3 points that melt in the mouth faster than the whipped compound cream with the same compound ratio obtained in Point: Slower melting in the mouth than whipped compound cream with the same compound ratio obtained using the oil-in-water emulsified oil / fat composition B2 and fresh cream 1 point: Obtained using the oil-in-water emulsified oil / fat composition B2 and fresh cream Extremely slower to melt in the mouth than whipped compound creams with the same compound ratio

<Comprehensive evaluation>
Each evaluation of undiluted solution stability (bottom time), whipping property (overrun, whipping time), hardness after whipping, and melting in the mouth (quickness) was comprehensively evaluated according to the following criteria.
A: Satisfied with a body time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, an evaluation of hardness after whipping of 5 points, and an evaluation of melting in the mouth (quickness) of 4.5 to 5 points. What to do B: Does not meet the requirements of A, has a bottom time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a hardness evaluation after whipping of 4 points or more, and melting in the mouth (quickness). Those whose evaluation satisfies 3.5 points or more C: Does not meet the requirements of A and B, and has an overrun time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, and an evaluation of hardness after whipping of 3. Those who satisfy the evaluation of points or more and melting in the mouth (quickness) over 3.0 points D: Does not meet the requirements of E, the body time is 20 minutes or more and less than 30 minutes, the overrun is 90% or more and less than 110%, whip At least one selected from the evaluation group consisting of a time of 7 minutes or more and less than 8 and a half minutes, an evaluation of hardness after whipping 2 points, and an evaluation of melting in the mouth (quickness) of 2.0 points or more and 3.0 points or less. E: Bote time less than 20 minutes, overrun less than 90%, whip time 8 and a half minutes or more, hardness evaluation after whipping 1 point, and mouth melting (quickness) evaluation 2.0 points Applicable to at least one selected from the evaluation group consisting of less than

(Example 1) Foamable oil-in-water emulsified oil / fat composition A1 and whipped cream A1
According to the formulation shown in Table 1, palm kernel oil: 18.5 parts by weight, melting point in palm oil (PMF): 11.3 parts by weight, palm olein: 7.2 parts by weight, and soybean ester: 0.2 parts by weight. 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. to prepare an oil phase part.

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 a foamable oil-in-water emulsified oil / fat composition A1.

Put 4 kg of the obtained foamable oil-in-water emulsified fat composition A1 into a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, and add 320 g of granulated sugar. , Whipping was performed under high-speed stirring conditions (380 rpm) until the hardness became 0.30 N to obtain whipped cream A1 (milk fat 0%). The obtained foaming oil-in-water emulsified oil / fat composition A1 and whipped cream A1 were evaluated (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness)), and they were evaluated. The results are summarized in Table 1.

(Example 2) Foamable oil-in-water emulsified oil / fat composition A2 and whipped cream A2
According to Table 1, palm kernel oil: 20.3 parts by weight, melting point in palm oil (PMF): 10.2 parts by weight, and palm olein: 6.5 parts by weight were changed in the same manner as in Example 1. Foamable oil-in-water emulsified fat composition A2 and whipped cream A2 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 1.

(Example 3) Foamable oil-in-water emulsified oil / fat composition A3 and whipped cream A3
According to Table 1, palm kernel oil: 21.1 parts by weight, melting point in palm oil (PMF): 9.7 parts by weight, and palm olein: 6.2 parts by weight were changed in the same manner as in Example 1. Foamable oil-in-water emulsified oil / fat composition A3 and whipped cream A3 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 1.

(Example 4) Foamable oil-in-water emulsified oil / fat composition A4 and whipped cream A4
According to Table 1, palm kernel oil: 23.0 parts by weight, melting point in palm oil (PMF): 8.5 parts by weight, and palm olein: 5.5 parts by weight were changed in the same manner as in Example 1. Foamable oil-in-water emulsified fat composition A4 and whipped cream A4 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 1.

(Comparative Example 1) Foamable oil-in-water emulsified oil / fat composition B1 and whipped cream B1
According to Table 1, palm kernel oil: 23.9 parts by weight, melting point in palm oil (PMF): 8.0 parts by weight, and palm olein: 5.1 parts by weight were changed in the same manner as in Example 1. Foamable oil-in-water emulsified fat composition B1 and whipped cream B1 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 1.

From the results summarized in Table 1, the following was found. From Examples 1 to 4 and Comparative Example 1, the fat B / (fat A + fat B) (weight ratio) is preferably 0.37 to 0.5, which is less than 0.37, in order to achieve the effect of the present invention. It became clear that the hardness after whipping may deteriorate.

(Example 5) Foamable oil-in-water emulsified oil / fat composition A5 and whipped cream A5
According to Table 2, change to palm kernel oil: 15.7 parts by weight, melting point in palm oil (PMF): 9.6 parts by weight and palm olein: 6.1 parts by weight, and as other fats and oils, rapeseed oil: 5. A foamable oil-in-water emulsified oil / fat composition A5 and whipped cream A5 (0% milk fat) were obtained in the same manner as in Example 1 except that 6 parts by weight were mixed to form an oil / fat mixture and the amount of water was adjusted. The evaluation was performed in the same manner as in Example 1, and the results are summarized in Table 2.

(Comparative Example 2) Foamable oil-in-water emulsified oil / fat composition B2 and whipped cream B2
According to Table 2, palm kernel oil: 29.6 parts by weight, melting point in palm oil (PMF): 4.5 parts by weight, and palm olein: 2.9 parts by weight were changed in the same manner as in Example 1. Foamable oil-in-water emulsified fat composition B2 and whipped cream B2 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 2.

(Comparative Example 3) Foamable oil-in-water emulsified oil / fat composition B3 and whipped cream B3
According to Table 2, the mixed fats and oils did not contain the melting point (PMF) in palm oil and palm olein, and were changed to palm kernel oil: 25.5 parts by weight, and palm kernel hardening oil: 4.0 parts by weight, palm ester exchange. Oil: 7.5 parts by weight was mixed, polyglycerin mixed acid ester and HLB2.5 polyglycerin bechenic acid ester were not mixed, and HLB8.4 polyglycerin stearate: 0.09 parts by weight was added to the oil phase. Foamable oil-in-water emulsified fat composition B3 and whipped cream B3 (milk fat 0%) were obtained in the same manner as in Example 1 except that they were blended, and the results were evaluated in the same manner as in Example 1. It is summarized in Table 2.

From the results summarized in Table 2, the following was found. From Examples 1 and 5 and Comparative Example 2, in order to obtain the effect of the present invention, the fat and oil B / (fat and oil A + fat and oil B) (weight ratio) is preferably 0.37 to 0.5, and 0.37 is preferable. It was clarified that if it is lower than that, the hardness after whipping may worsen or the melting in the mouth may be delayed. Further, from Examples 1 and 5 and Comparative Example 3, the total content of fat A and fat B in the whole fat excluding milk fat is preferably 80 to 100% by weight, and if it is less than the total content, it melts in the mouth. It became clear that it may be delayed.

(Example 6) Foamable oil-in-water emulsified oil / fat composition A6 and whipped cream A6
Foamable oil-in-water emulsified fat composition A6 in the same manner as in Example 2 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. And whipped cream A6 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 3.

(Example 7) Foamable oil-in-water emulsified oil / fat composition A7 and whipped cream A7
Foamable oil-in-water emulsified fat composition A7 in the same manner as in Example 2 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. And whipped cream A7 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 3.

(Comparative Example 4) Foamable oil-in-water emulsified oil / fat composition B4 and whipped cream B4
Foamable oil-in-water emulsified fat composition B4 in the same manner as in Example 2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.005 parts by weight and the amount of water was adjusted according to Table 3. And whipped cream B4 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 3.

(Comparative Example 5) Foamable oil-in-water emulsified oil / fat composition B5 and whipped cream B5
Foamable oil-in-water emulsified fat composition B5 in the same manner as in Example 2 except that the amount of polyglycerin stearic acid ester as emulsifier A was changed to 0.80 parts by weight and the amount of water was adjusted according to Table 3. And whipped cream B5 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 3.

From the results summarized in Table 3, the following was found. From Examples 2, 6 to 7 and Comparative Examples 4 to 5, in order to achieve the effect of the present invention, the content of emulsifier A is 0.01 to 0.7 weight in the whole foamable oil-in-water emulsified oil / fat composition. % Is preferable, and it has been clarified that if it is out of the above range, the stability of the undiluted solution and the whipping property may be deteriorated, or the hardness after whipping may be impaired.

(Example 8) Foamable oil-in-water emulsified oil / fat composition A8 and whipped cream A8
According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.08 parts by weight were added as emulsifier A in the same manner as in Example 2 except that the amount of water was adjusted. Foamable oil-in-water emulsified oil / fat composition A8 and whipped cream A8 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 4.

(Example 9) Foamable oil-in-water emulsified oil / fat composition A9 and whipped cream A9
According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.15 parts by weight were added as emulsifier A in the same manner as in Example 2 except that the amount of water was adjusted. Foamable oil-in-water emulsified oil / fat composition A9 and whipped cream A9 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 4.

(Example 10) Foamable oil-in-water emulsified oil / fat composition A10 and whipped cream A10
According to Table 4, polyglycerin stearic acid ester: 0.15 parts by weight and sucrose stearic acid ester: 0.50 parts by weight were added as emulsifier A in the same manner as in Example 2 except that the amount of water was adjusted. Foamable oil-in-water emulsified oil / fat composition A10 and whipped cream A10 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 4.

(Comparative Example 6) Foamable oil-in-water emulsified oil / fat composition B6 and whipped cream B6
According to Table 4, the foamable oil-in-water emulsified fat composition B6 and whipped in the same manner as in Example 2 except that emulsifier A: 0.15 part by weight was not added to the aqueous phase but added to the oil phase. Cream B6 (0% milk fat) was obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 4.

From the results summarized in Table 4, the following was found. From Examples 2 and 8 to 10, sucrose fatty acid ester and poly are used as 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.} It has been clarified that the effect of the present invention is exhibited even when the glycerin fatty acid ester is used in combination. Further, from Example 2 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 became clear that the hardness after whipping may be impaired.

(Example 11) Foamable oil-in-water emulsified oil / fat composition A11 and whipped cream A11
Example 2 except that the emulsifier A was changed from polyglycerin stearic acid ester (HLB4.6): 0.15 parts by weight to sucrose stearic acid ester (HLB3.0): 0.15 parts by weight according to Table 5. Foamable oil-in-water emulsified fat composition A11 and whipped cream A11 (milk fat 0%) were obtained in the same manner as in Example 1, and the results were summarized in Table 5.

(Example 12) Foamable oil-in-water emulsified oil / fat composition A12 and whipped cream A12
Example 2 except that the emulsifier A was changed from polyglycerin stearic acid ester (HLB4.6): 0.15 parts by weight to sucrose stearic acid ester (HLB5.0): 0.15 parts by weight according to Table 5. Foamable oil-in-water emulsified oil / fat composition A12 and whipped cream A12 (milk fat 0%) were obtained in the same manner as in Example 1, and the results were summarized in Table 5.

(Comparative Example 7) Foamable oil-in-water emulsified oil / fat composition B7 and whipped cream B7
According to Table 5, instead of the polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight, the polyglycerin stearic acid ester (HLB: 2.6) which does not correspond to emulsifier A: 0. Foamable oil-in-water emulsified fat composition B7 and whipped cream B7 (milk fat 0%) were obtained in the same manner as in Example 2 except that 15 parts by weight was used, and evaluated in the same manner as in Example 1. The results are summarized in Table 5.

(Comparative Example 8) Foamable oil-in-water emulsified oil / fat composition B8 and whipped cream B8
According to Table 5, instead of the polyglycerin stearic acid ester (HLB: 4.6) which is emulsifier A: 0.15 parts by weight, the polyglycerin stearic acid ester (HLB: 6.5) which does not correspond to emulsifier A: 0. Foamable oil-in-water emulsified fat composition B8 and whipped cream B8 (milk fat 0%) were obtained in the same manner as in Example 2 except that 15 parts by weight was used, and evaluated in the same manner as in Example 1. The results are summarized in Table 5.

(Comparative Example 9) Foamable oil-in-water emulsified oil / fat composition B9 and whipped cream B9
According to Table 5, instead of polyglycerin stearic acid ester (HLB: 4.6): 0.15 parts by weight which is emulsifier A, sucrose stearic acid ester (HLB: 7.0) which does not correspond to emulsifier A: 0. Foamable oil-in-water emulsified fat composition B9 and whipped cream B9 (milk fat 0%) were obtained in the same manner as in Example 2 except that 15 parts by weight was used, and evaluated in the same manner as in Example 1. The results are summarized in Table 5.

From the results summarized in Table 5, the following was found. From Examples 11 to 12 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, and if it is out of the above range, the whipping property may deteriorate. , It became clear that the hardness after whipping may be impaired.

(Example 13) Foamable oil-in-water emulsified oil / fat composition A13 and whipped cream A13
Foamable oil-in-water emulsification in the same manner as in Example 2 except that the content of palm kernel oil was changed to 19.2 parts by weight and palm kernel hydrogenated oil: 1.1 parts by weight was added according to Table 6. The oil and fat composition A13 and the whipped cream A13 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 6.

(Example 14) Foamable oil-in-water emulsified oil / fat composition A14 and whipped cream A14
Foamable oil-in-water emulsified fat and oil in the same manner as in Example 2 except that the content of palm kernel oil was changed to 2.4 parts by weight and palm kernel olein: 17.9 parts by weight was added according to Table 6. Composition 14 and whipped cream A14 (0% milk fat) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 6.

(Comparative Example 10) Foamable oil-in-water emulsified oil / fat composition B10 and whipped cream B10
Foamable oil-in-water emulsification in the same manner as in Example 2 except that the content of palm kernel oil was changed to 14.6 parts by weight and palm kernel hydrogenated oil: 5.7 parts by weight was added according to Table 6. The oil and fat composition B10 and the whipped cream B10 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 6.

(Comparative Example 11) Foamable oil-in-water emulsified oil / fat composition B11 and whipped cream B11
According to Table 6, the content of palm kernel oil was changed to 20.0 parts by weight, the content of the melting point in palm oil was changed to 10.0 parts by weight, and the content of palm olein was changed to 6.4 parts by weight. Foamable oil-in-water emulsified oil composition B11 and whipped cream B11 (milk fat 0%) were obtained in the same manner as in Example 2 except that the palm ester exchange oil: 0.6 parts by weight was added. , Evaluated in the same manner as in Example 1, and the results are summarized in Table 6.

From the results summarized in Table 6, the following was found. From Example 2,13～14 and Comparative Example 10, in the effects 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. Therefore, it has been clarified that when the rising melting point of the fat / oil A is higher than 30 ° C., the stability of the undiluted solution may be deteriorated or the hardness after whipping may be impaired. Further, from Example 2 and Comparative Example 11, in order to obtain the effect of the present invention, the content of the transesterified oil in the whole fat and oil is preferably less than 1% by weight, and if it is 1% by weight or more, the melting in the mouth may be delayed. It became clear that there was.

(Example 15) Foamable oil-in-water emulsified oil / fat composition A15 and whipped cream A15
According to Table 7, the content of the melting point in palm oil was changed to 5.5 parts by weight, and the content of palm olein was changed to 11.2 parts by weight. Oil-type emulsified oil and fat composition A15 and whipped cream A15 (milk fat 0%) were obtained and evaluated in the same manner as in Example 1, and the results are summarized in Table 7.

(Example 16) Foamable oil-in-water emulsified oil / fat composition A16 and whipped cream A16
According to Table 7, the content of palm olein was changed to 7.6 parts by weight, the melting point in palm oil (rising melting point: 26.8 ° C.) was not blended, and the melting point in palm oil (rising melting point) having a different rising melting point was added. : 31.3 ° C.): A foamable oil-in-water emulsified fat composition A16 and a whipped cream A16 (0% milk fat) were obtained in the same manner as in Example 2 except that 9.1 parts by weight was added. The evaluation was performed in the same manner as in Example 1, and the results are summarized in Table 7.

(Example 17) Foamable oil-in-water emulsified oil / fat composition A17 and whipped cream A17
According to Table 7, the content of palm kernel oil was changed to 21.2 parts by weight, the content of the melting point in palm oil was changed to 10.6 parts by weight, and the content of palm olein was changed to 6.7 parts by weight. Foamable oil-in-water emulsified fat composition A17 and whipped cream A17 (0% milk fat) in the same manner as in Example 2 except that the amount of water was adjusted without blending polyglycerin mixed acid ester and lactose. The results were evaluated in the same manner as in Example 1, and the results are summarized in Table 7.

(Comparative Example 12) Foamable oil-in-water emulsified oil / fat composition B12 and whipped cream B12
According to Table 7, the blending amount of the melting point in palm oil (rising point: 26.8 ° C.) was changed to 1.2 parts by weight without adding palm olein, and the melting point in palm oil having a different rising melting point (increasing melting point: 26.8 ° C.) was changed to 1.2 parts by weight. Elevated melting point: 31.3 ° C.): Foamable oil-in-water emulsified fat composition B12 and whipped cream B12 (0% milk fat) in the same manner as in Example 2 except that 15.5 parts by weight was added. The results were evaluated in the same manner as in Example 1, and the results are summarized in Table 7.

(Comparative Example 13) Foamable oil-in-water emulsified oil / fat composition B13 and whipped cream B13
According to Table 7, instead of 0.15 parts by weight of polyglycerin stearate (HLB: 4.6) which is emulsifier A, polyglycerin oleic acid which does not correspond to emulsifier A and has a small amount of saturated fatty acids and a large amount of unsaturated fatty acids Example 2 except that an ester (HLB: 11.6, _{saturated fatty acids of C 10 to} C ₂₂ : 29.81% by weight, unsaturated fatty acids: 70% by weight): 0.04 parts by weight was used and the amount of water was adjusted. Foamable oil-in-water emulsified fat composition B13 and whipped cream B13 (milk fat 0%) were obtained in the same manner as in Example 1, and the results were summarized in Table 7.

From the results summarized in Table 7, the following was found. From Examples 2, 15 to 17 and Comparative Example 12, 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.} It is preferable that the rising melting point of fats and oils B is about 70% by weight and the rising melting point of fats and oils B is 23 to 30 ° C. It became clear that there were cases. Further, as compared with Example 2 and Comparative Example 13, when an emulsifier having a large amount of unsaturated fatty acids is blended without blending emulsifier A, it melts in the mouth slowly and exhibits an unpleasant taste. Therefore, from the viewpoint of improving the flavor, foaming occurs. It has been clarified that the content of the emulsifier having a large amount of unsaturated fatty acids in the whole oil-in-water emulsified oil / fat composition is preferably less than 0.02% by weight.

(Example 1V) Foaming compound cream A1V and whipped compound cream A1V
The foamable compound cream A1V was obtained by mixing the foamable oil-in-water emulsified fat composition A1 obtained in Example 1 and fresh cream (milk fat content: 43%) at a weight ratio of 95: 5. .. Put 4 kg of the obtained whipped compound cream A1V 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 A1V. The obtained foaming compound cream A1V and whipped compound cream A1V were evaluated (stock solution stability, whipping (overrun, whipping time), hardness, melting in the mouth (quickness)), and the results are shown in Table 8. I summarized it in.

(Examples 2V to 4V) Foaming compound creams A2V to A4V and whipped compound creams A2V to A4V
Foamable compound creams A2V to A4V and whipped in the same manner as in Example 1V, except that the foamable oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions A2 to A4. Compound creams A2V to A4V were obtained. The obtained foaming compound creams A2V to A4V and whipped compound creams A2V to A4V were evaluated (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness)), and they were evaluated. The results are summarized in Table 8.

(Comparative Examples 1V to 2V) Foaming compound creams B1V to B2V and whipped compound creams B1V to B2V
Foamable compound creams B1V to B2V and whipped in the same manner as in Example 1V, except that the foamable oil-in-water emulsified oil and fat composition A1 was changed to the oil-in-water emulsified oil and fat compositions B1 to B2. Compound creams B1V to B2V were obtained. The obtained foaming compound creams B1V to B2V and whipped compound creams B1V to B2V were evaluated (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness)), and they were evaluated. The results are summarized in Table 8. The melting (quickness) of the whipped compound cream B2V in the mouth was set as a reference value (3.0 points) for evaluating the melting (quickness) of the whipped compound creams A1V to A4V and B1V in the mouth.

From the results summarized in Table 8, the following was found. From Examples 1V to 4V and Comparative Examples 1V to 2V, in order for the compound cream containing milk fat to exert the effect of the present invention, the fat B / (fat A + fat B) (weight ratio) is 0.37 to 0.5. It has been clarified that if the weight ratio is deviated from the above-mentioned weight ratio, the hardness after whipping may be impaired.

(Examples 2W to 2Z) Foaming compound creams A2W to A2Z and whipped compound creams A2W to A2Z
The weight ratios of the foamable oil-in-water emulsified oil / fat composition A2 obtained in Example 2 and the fresh cream (milk fat content: 43%) were 90:10 (Example 2W) and 80:20 (Example), respectively. Foamable compound creams A2W to A2Z and whipped compound creams A2W to 2X), 58:42 (Example 2Y), or 30:70 (Example 2Z) in the same manner as in Example 2V. Obtained A2Z. The obtained foaming compound creams A2W to A2Z and whipped compound creams A2W to A2Z were evaluated (stock solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness)), and they were evaluated. The results are summarized in Table 9.

(Comparative Examples 2W to 2Z) Foaming compound creams B2W to B2Z and whipped compound creams B2W to B2Z
The weight ratios of the foamable oil-in-water emulsified fat composition B2 obtained in Comparative Example 2 and the fresh cream (milk fat content: 43%) were 90:10 (Comparative Example 2W) and 80:20 (Comparative Example, respectively). Foaming compound creams B2W to B2Z and whipped compound creams B2W to 2X), 58:42 (Comparative Example 2Y), or 30:70 (Comparative Example 2Z) in the same manner as in Comparative Example 2V. Obtained B2Z. The obtained foaming compound creams B2W to B2Z and whipped compound creams B2W to B2Z were evaluated (undiluted solution stability, whipping property (overrun, whipping time), hardness, melting in the mouth (quickness)), and they were evaluated. The results are summarized in Table 9. The whipped compound creams B2W to B2Z melted in the mouth (quickness) was used as a reference value (3.0 points) for evaluating the whipped compound creams A2W to A2Z having the same compound ratio in the mouth melting (quickness). ..

From the results summarized in Table 9, the following was found. From Examples 2V to 2Z, it was clarified that the compound cream containing milk fat in the range where the milk fat content in the whole fat and oil was 83% by weight or less exerted the effect of the present invention.

Claims (6)

In the entire foamable oil-in-water emulsified oil / fat composition, the oil / fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight.
Emulsifier A is contained in the aqueous phase of the foaming oil-in-water emulsified oil / fat composition in an amount of 0.01 to 0.7% by weight in the entire foaming oil-in-water emulsified oil / fat composition.
The transesterified fat content is less than 1% by weight and the milk fat content is 83% by weight or less in the whole fats and oils.
Among 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) is 0.37 to 0. .5,
Foamable oil-in-water emulsified oil / fat composition.
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 foamable oil-in-water emulsified oil / fat composition according to claim 1, wherein the milk fat is derived from fresh cream. A whipped cream to which the foamable oil-in-water emulsified oil / fat composition according to claim 1 or 2 is whipped. A food product in which the whipped cream according to claim 3 is sandwiched, napped, filled, or topped. The foamable oil-in-water emulsified oil / fat composition does not contain milk fat, has an oil / fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and transesterified oil / fat in the whole oil / fat. A method for producing an oil-in-water emulsified oil / fat composition having a content of less than 1% by weight.
In the entire foaming oil-in-water emulsified oil / fat composition, emulsifier A was added to water so that the emulsifier A content was 0.01 to 0.7% by weight, and the mixture was dissolved in the aqueous phase portion while stirring. The fat A and the fat B are added so that the total content of the fat A and the fat B is 80 to 100% by weight and the fat B / (fat A + fat B) (weight ratio) is 0.37 to 0.5 in the whole fat. A method for producing a foamable oil-in-water emulsified oil / fat composition, which comprises adding a mixed oil / fat mixture, pre-emulsifying it, making it finer, and further treating it with high pressure.
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.} 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.
In the entire foamable oil-in-water emulsified oil / fat composition, the emulsifier A is added to water so that the emulsifier A content is 0.01 to 0.7% by weight, and the emulsifier A is dissolved in water while stirring. The total content of fat A and fat B is 80 to 100% by weight and the fat B / (fat A + fat B) (weight ratio) is 0.37 to 0.5 in the whole fat of the foamy oil-in-water emulsified fat composition. The foaming compound is added to a foamable oil-in-water emulsified oil / fat composition obtained by adding an oil / fat mixture in which oil / fat A and oil / fat B are mixed, pre-emulsifying, finely dividing the mixture, and further high-pressure treatment. A method for producing a foaming compound cream, which comprises mixing and stirring fresh cream so that the milk fat content in the whole oil and fat of the cream is 83% by weight or less.
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.}