JP2022014336A - Foamable emulsified oil-in-water type composition - Google Patents

Abstract

To provide a foamable emulsified oil-in-water type composition which has good emulsion stability and freezing resistance after foam formation even at a low oil and fat content, especially, less than 40 mass%, and is suitable for mixing whipping with a fresh cream.SOLUTION: A foamable emulsified oil-in-water type composition contains 0.001-2 mass% of a tremella fuciformis polysaccharide. The composition preferably contains 1-20 mass% of a nonreducing starch syrup as a solid content. The composition preferably contains a milk raw material having a content of a phospholipid in the milk-derived solid content of 2 mass% or more.SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsified oil / fat composition and a whipped cream obtained by foaming the same.

The oil-in-water emulsified oil / fat composition obtained by emulsifying milk protein, emulsifier, water, oil / fat, etc. into an oil-in-water type is also called whipped cream because it has foaming properties similar to fresh cream obtained from milk. Will be done. The foamed cream is called whipped cream and is widely used for cooking as well as for confectionery and bread making.

Since whipped cream has a high water content and its emulsified form is an oil-in-water type, it melts in the mouth extremely well, but has a problem that bacteria easily grow and its storage stability is low.
For this reason, cakes using whipped cream are often stored frozen and thawed at the time of sale. Especially in recent years, not only engineers but also labor shortages, the distribution stage is frozen, and frozen chilled products that are thawed at the time of sale are expanding.

Frozen chilled is very convenient because it can be thawed as much as it is sold, but the load on the emulsified state of whipped cream during freezing and thawing is large, and water separation during thawing, cream hardening, and texture Freezing problems such as the occurrence of chilled cream occur.
In addition, due to the recent health boom, there is a high demand for reduction of the oil content in the foaming oil-in-water emulsified oil composition for the purpose of low oil differentiation. In the composition, the whipped cream is obtained in addition to problems such as separation and sedimentation during storage, prolongation of foaming time, extreme increase in overrun, and reduction in richness due to relative decrease in taste components in the aqueous phase. However, since it has a low oil content, it lacks richness, is not fluffy and has poor heat retention and shape retention, and has a problem that the freezing disorder of cream becomes stronger.
In addition, there is a high demand for the deliciousness of Western confectionery these days, and whipped cream is also required to have a flavor similar to that of fresh cream and melt in the mouth. However, the deliciousness of fresh cream is due to comprehensive factors such as the deliciousness of the milk fat itself, the flavor components in the aqueous phase, and the high taste due to the large particle size of the milk fat globules. Therefore, simply using milk fat in the oil phase of whipped cream does not give the same taste.

Therefore, in recent years, a method of blending fresh cream with whipped cream using vegetable oils and fats has been increasingly used. Specifically, a method of mixing whipped cream with vegetable oil and then whipping, and a method of whipping whipped cream using vegetable oil and then mixing the cream are performed. ..
With this method, the aqueous phase component of the whipped cream is maintained as it is without being lost, and the particle size of the whipped cream is almost maintained, so that the taste of the whipped cream can be significantly enhanced.

However, this method has a problem that the crystallinity of milk fat is poor and the cream has a large particle size, so that freezing disorders such as shavings, water separation, swelling and roughness are likely to occur at an earlier stage.

Various studies have been conducted on the above-mentioned problems related to frozen whipped cream. For example, 35 to 55% by weight of fat and oil, 1 to 10% by weight of non-fat milk solid content, 0.1 to 2% by weight of emulsifier containing polyglycerin fatty acid ester, sorbitol and / or reduced starch saccharified product having an average molecular weight of 500 or less 1. In a step of whipping and then freezing a creamy composition (Patent Document 1) containing up to 10% by weight, 0.2 to 2% by weight of cyclodextrin, and water. A whipped freeze-resistant cream (Patent Document 2) characterized by adding water-soluble dietary fiber and sugars during the production of foamable oil-in-water emulsified fats and oils or before whipping, and containing powder-reduced water candy as sugars. Examples thereof include creams (Patent Document 3), which are characterized by the fact that they are used.

However, these methods have different flavors depending on sugars and dietary fiber, and there remains a problem in long-term freezing tolerance.
Therefore, creams containing specific palm-based fats and oils and non-reducing starch syrup (Patent Document 4) have been proposed.

However, this method has a problem that it is difficult to adjust the emulsification stability and physical properties because it is limited to specific fats and oils.
On the other hand, various methods using a thickening stabilizer have been proposed for the purpose of improving the emulsification stability or shape retention of a low oil content foaming oil-in-water emulsified oil / fat composition.
For example, a method of selectively adding a specific emulsifier or a thickening stabilizer in a large amount is disclosed (see, for example, Patent Document 5).

However, in this method, since a large amount of emulsifier and thickening stabilizer are added, the foaming time is extended, the whipped cream vines are dripping, the sharpness of melting in the mouth is lost, and it is stuffy. There was a problem of melting in the mouth.
Therefore, a method of using a very small amount of a specific xanthan gum is disclosed (see, for example, Patent Document 6).
However, with this method, the fresh texture is lost when it is combined with a highly absorbent material such as when it has been whipped for a long time, when the storage temperature is high, or when it is napped or sandwiched on a sponge. , There was a problem that it was easy to melt in the mouth.

Further, a method of using a very small amount of insoluble dietary fiber is disclosed (see, for example, Patent Document 7).
However, even with this method, there is a problem that the fresh melting in the mouth is not sufficient.
Further, a method using a specific carboxymethyl cellulose has also been proposed (see, for example, Patent Document 8).
However, even with this method, there is a problem that melting in the mouth tends to be poor.

Japanese Unexamined Patent Publication No. 06-269256 Japanese Unexamined Patent Publication No. 05-076281 Japanese Unexamined Patent Publication No. 2006-50923 Japanese Unexamined Patent Publication No. 2016-178883 Japanese Unexamined Patent Publication No. 07-023711 Japanese Unexamined Patent Publication No. 2011-01574 Japanese Unexamined Patent Publication No. 2010-193811 Japanese Unexamined Patent Publication No. 2016-086373 Japanese Unexamined Patent Publication No. 2018-174783

An object of the present invention is that the emulsion stability and freezing resistance after foaming are good even when the oil content is low, particularly the oil content is less than 40% by mass, and it is suitable for whipping mixed with fresh cream. It is an object of the present invention to provide a foaming oil-in-water emulsified oil / fat composition.

Therefore, as a result of diligent studies, the present inventors have found that all the above problems can be solved by adding a very small amount of white fungus polysaccharide, and have reached the present invention.
That is, the present invention provides a foamable oil-in-water emulsified oil / fat composition, which comprises 0.001 to 2% by mass of a white fungus polysaccharide.
The present invention also provides a whipped cream obtained by foaming the above-mentioned foamable oil-in-water emulsified oil / fat composition.

According to the present invention, even if the oil content is low, particularly the oil content is less than 40% by mass, the emulsion stability and the freezing resistance after foaming are good, and the oil is suitable for whipping mixed with fresh cream. A foamy oil-in-water emulsified oil / fat composition can be obtained.
Further, according to the present invention, it is possible to obtain a whipped cream having good freezing resistance, melting in the mouth (sharpness and freshness), and flavor (milky flavor and richness).

Hereinafter, the foamable oil-in-water emulsified oil / fat composition of the present invention will be described in detail based on a preferred embodiment.
Examples of the fats and oils that can be used in the foamable oil-in-water emulsified fat and oil composition of the present invention include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil and sunflower oil. Various vegetable fats and oils such as safflower oil and cocoa fat, various animal fats and oils such as beef fat, milk fat, pork fat, fish oil, whale oil, butter, butter oil, and one of these selected from hydrogenation, fractionation and ester exchange. Examples thereof include processed oils and fats that have been subjected to two or more treatments. In the present invention, the above fats and oils can be used alone or in combination of two or more.

The foamable oil-in-water emulsified oil / fat composition of the present invention may contain laurin-based oil / fat in an amount of 50% by mass or more, preferably 60% by mass or more, and more preferably 80% by mass or more of the oils / fats other than the milk fat. It is preferable in that a foamable oil-in-water emulsified oil / fat composition that melts in the mouth and is particularly excellent in freshness can be obtained. Here, "lauric-based oil and fat" refers to oil and fat containing a large amount of fatty acid having 12 carbon atoms, and specifically, coconut oil, palm kernel oil, or hydrogenation, separation, transesterification, etc. using these as raw materials. Refers to oils and fats that have been subjected to one or more of the physical or chemical treatments of the above. The amount of the lauric-based oil / fat is preferably 95% by mass or less of the oil / fat other than the milk fat in the foamable oil-in-water emulsified oil / fat composition of the present invention, preferably 90% by mass in terms of workability and heat-retaining property. % Or less is more preferable.

In the amount of oil and fat in the foamable oil-in-water emulsified oil and fat composition of the present invention, the amount of milk fat is preferably 30% by mass or less in terms of stability after foaming (preventing modding and smearing), and 10% by mass. % Or less, and particularly preferably not contained in the case of the usage method of blending with the fresh cream described below.

When using lauric-based fats and oils that have been subjected to one or more physical or chemical treatments such as hydrogenation, separation, and transesterification as part of the raw materials, the lauric-based fats and oils used as the raw materials are used. It shall be calculated using the content of fats and oils.

The content of the oil and fat including the oil and fat contained in other compounding raw materials in the foamable oil-in-water emulsified oil and fat composition of the present invention is not particularly limited, and a general oil-in-water emulsified oil and fat composition is used. The content of fats and oils may be (about 45% by mass), but the effect of the present invention is less than 45% by mass because the effect of the low fat content foaming oil-in-water emulsified fat and oil composition is high. Is more preferable, and less than 40% by mass is more preferable. In particular, in the case of the usage method of blending with the fresh cream described below, the workability when blending with the fresh cream is excellent, and the obtained whipped cream The oil content can be reduced to 38% by mass or less, and further 35% by mass or less can be obtained in that a whipped cream having a refreshing flavor can be obtained.

The lower limit of the oil and fat content in the foamable oil-in-water emulsified oil and fat composition of the present invention is preferably 10% by mass, more preferably 15% by mass, and further preferably 20% by mass.

Here, the "white fungus polysaccharide" used in the present invention will be described.
As the white fungus polysaccharide used in the present invention, water or a mixture of water and a water-soluble solvent can be used from the cells or fruiting bodies of basidiomycetes belonging to the genus Tremella in the family Tremellaceae. Water-soluble polysaccharides having different average molecular weights can be obtained depending on the type of solvent used for extraction, extraction temperature, extraction time and the like. As the product of this water-soluble polysaccharide, Nippon Fine Chemical Co., Ltd. (trade name: Tremoist-TP), Oriza Yuka Co., Ltd. (trade name: Kikurage polysaccharide-P) and the like can be used.

Further, the term "white jellyfish polysaccharide" as used herein refers to an extract obtained by using the white jellyfish as an extraction raw material, a diluted solution or a concentrated solution of the extract, a dried product obtained by drying the extract, or a crude product thereof. Any of the purified product, the purified product, and the preparation containing the white jellyfish polysaccharide can be used.

From the viewpoint of availability and water retention of the white fungus polysaccharide used in the present invention, the weight average molecular weight of the white fungus polysaccharide is preferably, for example, 1 million or more, and more preferably 3 million to 5 million. The weight average molecular weight is measured in terms of pullulan using gel permeation chromatography (GPC).

The foamable oil-in-water emulsified oil / fat composition of the present invention contains the white jellyfish polysaccharide as a solid content in an amount of 0.001 to 2% by mass, preferably 0.001 to 1% by mass, and more preferably 0.001 to 0.5. It contains% by mass, most preferably 0.001 to 0.2% by mass. When the content of the white fungus polysaccharide is less than 0.001% by mass, the effect of the present invention is not seen. Further, if the content of the white fungus polysaccharide is more than 2% by mass, the foamable oil-in-water emulsified oil / fat composition may not be stably produced, and the obtained whipped cream melts in the mouth (sharpness). Freshness) gets worse.

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains non-reducing starch syrup as a solid content in an amount of 1 to 20% by mass, preferably 2 to 15% by mass, and more preferably 3 to 9% by mass. The effect of the present invention can be obtained higher by setting the amount of non-reduced starch syrup to 1% by mass or more. By setting the content to 20% by mass or less, it is possible to prevent the sweetness from becoming too strong and to obtain a viscosity having good workability.

The non-reduced starch syrup refers to starch syrup that has not been reduced.
Syrup is a viscous liquid sweetener made by saccharifying starch with an acid or a saccharifying enzyme, and is generally a mixture of glucose, maltose, oligosaccharide, dextrin, isomerized sugar, etc., but in the present invention, non-reduced starch syrup Shall include those having an increased content of a specific component among these components.

In the present invention, as the non-reduced starch syrup having an increased content of such a specific component, in particular, an oligosaccharide in which three glucoses are bound by α-1,4 bonds is preferably 30 mass by mass of the non-reduced starch syrup. % Or more, more preferably 40% by mass or more, and most preferably 50% by mass or more.

In the foamable oil-in-water emulsified oil / fat composition of the present invention, it is possible to obtain a foamable oil-in-water emulsified oil / fat composition having a better milk flavor and in which other flavor components are accentuated. , It is preferable to add whey minerals.
The whey mineral is milk or whey (whey) from which proteins and lactose have been removed as much as possible, and has the characteristic of containing milk ash in a high concentration. Therefore, the mineral composition is close to the mineral composition in milk or whey, which is a raw material.

As the whey mineral used in the present invention, a foamable oil-in-water emulsified oil / fat composition having a good milk flavor and melting in the mouth can be obtained because it does not burn during sterilization even when it contains a large amount of milk protein. In that respect, it is preferable to use whey minerals having a calcium content of less than 2% by mass, preferably less than 1% by mass in the solid content. The lower the calcium content, the more preferable.
The whey mineral produced from milk by a usual production method has a calcium content of 5% by mass or more in the solid content. Therefore, in order to obtain whey minerals having a calcium content of less than 2% by mass, whey minerals are removed from milk or whey by membrane separation and / or ion exchange, and further by cooling. A method using acidic whey using milk with reduced calcium in advance, or a method obtained by inserting a step of removing whey minerals when producing whey minerals from sweet whey can be adopted. However, in terms of efficiency and cost in industrial implementation, a method obtained by inserting a step of removing calcium after concentrating the mineral to some extent when producing whey mineral from sweet whey is available. It is preferable to take it. The decalcification method used here is not particularly limited, and a known method such as a precipitation method by maintaining temperature control can be adopted.

The content of the whey mineral in the foamable oil-in-water emulsified oil / fat composition of the present invention is 0.01 to 5% by mass, preferably 0.05 to 1.5% by mass, and more preferably 0 as a solid content. .1 to 0.8% by mass. When the content of the whey mineral is 0.01% by mass or more as a solid content, the above effect of the whey mineral can be obtained. Further, when it is 5% by mass or less, bitterness can be reliably prevented.

In addition, the foamable oil-in-water emulsified oil / fat composition of the present invention exhibits a better milky flavor and has good emulsification stability even when the amount of emulsifier used is reduced. From the viewpoint that a product can be obtained, it is preferable to use a milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more.

As the milk raw material, it is preferable to use a milk raw material in which the content of phospholipid in the solid content derived from milk is 3% by mass or more based on the solid content, and more preferably 4% by mass or more. Most preferably, a milk raw material having a content of 5 to 40% by mass is used.
The phospholipid in the solid content derived from milk refers to the phospholipid derived from milk contained in the solid content derived from milk.

Further, the milk raw material may be in the form of a liquid, a powder, or a concentrate. However, a milk raw material concentrated using a solvent so that the content of phospholipids in the solid content derived from milk is 2% by mass or more is not used as the milk raw material in the present invention due to flavor problems. Is preferable.

As the milk that is the origin of the milk raw material, milk such as milk, goat milk, sheep milk, and human milk can be exemplified, but milk is particularly preferable.
Examples of the method for quantifying phospholipids in the solid content of milk raw materials containing milk-derived phospholipids include the following quantification methods. However, the extraction method and the like are not limited to the following quantification methods because the appropriate method differs depending on the form of the dairy raw material and the like.

First, the lipid of the milk raw material containing the phospholipid derived from milk is extracted by the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in the Pharmaceutical Society of Japan, Hygiene Test Method / Comment 2000 2.1 Food Ingredient Test Method), and then the molybdenum blue absorbance method (Japan). The amount of phosphorus is determined by the quantification of phosphorus with molybdenum acid described in the Pharmaceutical Society of Japan, Hygiene Test Method / Comment 20002.1 Food Ingredient Test Method). From the obtained phosphorus amount, the phospholipid content (g) in 100 g of the solid content of the milk raw material containing the phospholipid derived from milk is determined using the following formula.

Phospholipid (g / 100 g) = [Phosphorus amount (μg) / (milk raw material containing milk-derived phospholipid-moisture (g) of milk raw material containing milk-derived phospholipid)] × 25.4 × ( 0.1 / 1000)

Examples of the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content includes an aqueous phase component generated when butter oil is produced from cream or butter. Be done. The aqueous phase component produced when butter oil is produced from the cream or butter has a composition significantly different from that of so-called buttermilk produced when butter is produced from ordinary cream, and is characterized by containing a large amount of phospholipids. There is. Buttermilk varies greatly depending on the manufacturing method, but the content of phospholipids in the solid content derived from milk is usually about 0.5 to 1.5% by mass, whereas the above cream or butter The aqueous phase component produced during the production of butter oil has a phospholipid content of approximately 2 to 15% by mass in the solid content derived from milk, and contains a large amount of phospholipid.

In the present invention, so-called buttermilk itself, which is produced when butter is produced from ordinary cream, cannot be used as a milk raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk. It is possible to use a concentrate obtained by concentrating buttermilk so that the content of phospholipid in the solid content derived from milk is 2% by mass or more, or a dried product thereof.
An example of a method for producing an aqueous phase component generated when producing butter oil from the cream or butter will be described below.

For example, the method for producing an aqueous phase component generated when producing butter oil from the cream is as follows.
First, a cream having a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by mass by a centrifuge. The butter oil is then obtained by breaking the emulsification with an emulsification breaker and treating it again with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the final centrifugation step.

On the other hand, a method for producing an aqueous phase component generated when producing butter oil from the above butter is as follows, for example.
First, the butter is melted in a melting machine and heated in a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of butter oil in the step of centrifugation. As the butter used for producing the butter oil, ordinary butter is used.

As the aqueous phase component that can be used in the present invention, if the content of phospholipid in the solid content derived from milk is 2% by mass or more based on the solid content, butter oil is produced from the cream or butter. You may use the aqueous phase component generated at the time of this as it is, or you may use the one which has been subjected to treatments such as spray drying, concentration and freezing.

However, since the function of milk-derived phospholipids deteriorates when heated at a high temperature, the temperature when heated during the heating treatment, the concentration treatment, sterilization, or the like is preferably less than 100 ° C.

Further, in the present invention, it is also possible to use a lysized product in which a part or all of the phospholipids in the above-mentioned milk raw material are lysized. The lysized product may be a dairy raw material that has been lysized as it is, or may be a dairy raw material that has been concentrated and then lysized. Further, the obtained lysized product may be further concentrated or spray-dried. These lysates are included in the content of phospholipids in the present invention.

In order to lysose the phospholipid in the above milk raw material, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving the bond connecting the glycerol portion of the phospholipid molecule and the fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferable. In the case of phospholipase A2, the fatty acid residue at the 2-position of the glycerol moiety of the phospholipid molecule is selectively cleaved.

Further, in the present invention, the pH is preferably 3 to 6, more preferably pH 4 to 6, still more preferably 4.7 to 5.8 in that the effect of adding the above-mentioned milk raw material can be further improved. It is preferable that the product is acid-treated as described above.
The acid treatment may be carried out by a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation, but the acid is preferably added. The acid may be an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartrate acid, fumaric acid, malic acid, ascorbic acid and the like, and fruit juice, concentrated fruit juice and fermented milk. , Foods and drinks containing organic acids such as yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid because they have less acidity and do not affect the flavor.

The pH can be adjusted by adding the acid to the milk raw material itself, or by adding the acid during the production of the foamable oil-in-water emulsified composition. good.

Further, in the present invention, the above dairy raw material has a phospholipid content of preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 part by mass, and further preferably 0.05 per part by mass of phospholipid. To 0.3 parts by mass of a calcium salt may be added.
Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate and the like, and one or more of them can be used in combination. However, in the present invention, it is preferable to use calcium chloride and / or calcium lactate in that the flavor of the obtained whipped cream is not impaired and the physical properties are improved.

Further, the above-mentioned dairy raw material used in the present invention is prepared by using an aqueous solution containing a dextran having a molecular weight of 200,000 or less, which is described below, in an aqueous phase or in the process of producing a foamable oil-in-water emulsified oil / fat composition. When a manufacturing method of separately adding to the foaming oil-in-water emulsified oil / fat composition is adopted, it is possible to enhance the dispersibility in the aqueous phase and the foaming oil-in-water emulsified oil / fat composition, and it can be obtained. The whipped cream is preferably homogenized because it can further enhance the shape retention. In particular, when the above-mentioned resolation treatment, acid treatment and calcium salt addition are carried out, it is particularly preferable to carry out a homogenization treatment in order to enhance the effect. The homogenization treatment may be performed once or twice or more. If the viscosity is high, the viscosity may be adjusted by adding water before the homogenization treatment.

Examples of the homogenizing machine used for the above homogenization treatment include a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill. Can be mentioned. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When the homogenization treatment is performed using a two-stage homogenizer, for example, the homogenization pressure may be applied to the first stage at 3 to 100 MPa and the second stage at 0 to 5 MPa.

Further, the above-mentioned milk raw material used in the present invention may be subjected to UHT heat treatment. The conditions for the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds.
The above-mentioned dairy raw material and processed dairy raw material used in the present invention thus obtained can be in a liquid, paste-like, powder-like, solid-like state, and the foamable oil in water of the present invention. The emulsified oil / fat composition can be used in any state, but the above-mentioned dairy raw material and processed dairy raw material are in the form of a liquid or a paste, so that the effect of the present invention can be stably obtained. Is preferable.

If powdered or solid whipped cream is used as the above dairy raw material or processed dairy raw material, the shape retention of the obtained whipped cream may be slightly inferior, and the flavor may be inferior. Not preferred.
In the foamable oil-in-water emulsified oil / fat composition of the present invention, a dairy raw material having a phospholipid content of 2% by mass or more based on the solid content in the solid content derived from milk is preferably used as the solid content. Is contained in an amount of 0.1 to 8% by mass, more preferably 0.5 to 7% by mass, and most preferably 0.5 to 4% by mass.

The water content of the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 35 to 70% by mass, more preferably 40 to 65% by mass. The water content referred to here includes the water contained in the following "other components".

In the oil-in-water emulsified oil / fat composition of the present invention, if necessary, emulsifiers, stabilizers, thickening stabilizers, proteins, milk and dairy products other than the above dairy raw materials, sugars and sweeteners other than non-reduced candy, fruit juice, Necessary for other ingredients such as jam, cacao and cacao products, flavoring ingredients such as coffee and coffee products, seasonings, salt, acidulants, flavoring agents, coloring agents, preservatives, antioxidants, pH regulators, etc. It may be arbitrarily blended according to the above. The blending amount of these other components can be used within the range of normal usage as long as the effect of the present invention is not impaired.

The emulsifier is not particularly limited, and is, for example, recitin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose. Examples thereof include glycoacetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, stearoyl sodium lactate, and polyoxyethylene sorbitan monoglyceride. These emulsifiers can be used alone or in combination of two or more.

The content of the emulsifier in the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably 0.001 to 5% by mass, more preferably 0.01 to 1% by mass. When a dairy raw material having a phospholipid content of 2% by mass or more in the solid content derived from milk is used, the content of the emulsifier can be reduced, and the preferable content of the emulsifier in that case is 0. It is 001 to 1% by mass, more preferably 0.01 to 0.5% by mass. Such an amount is preferable because the foaming time can be particularly shortened and the melting in the mouth can be further sharpened.

Examples of the stabilizer include phosphates (hexamethaphosphoric acid, second phosphoric acid, first phosphoric acid), alkali metal salts of citric acid (potassium, sodium, etc.) and the like. These stabilizers can be used alone or in combination of two or more.

Examples of the thickening stabilizer include xanthan gum, guar gum, arabic gum, purulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, farcellan, locust bean gum, pectin, curdran, gellan gum, starch, and chemical starch. Examples thereof include crystalline cellulose, carboxymethyl cellulose other than low-substituted carboxymethyl cellulose, methyl cellulose, gelatin, dextrin, agar, and dextran. These thickening stabilizers can be used alone or in combination of two or more.
When the thickening stabilizer is used in the present invention, the content of the thickening stabilizer is preferably 0 to 2% by mass, preferably 0 to 1% by mass in the foamable oil-in-water emulsified oil / fat composition. However, the effect of the present invention is stable especially when the oil and fat content in the foamable oil-in-water emulsified oil and fat composition of the present invention is less than 40% by mass, particularly 38% by mass or less, and further 35% by mass or less. It is preferable to use 0.005 to 1% by mass, more preferably 0.01 to 0.4% by mass, in order to achieve the desired effect. In that case, it is preferable to use one or more of xanthan gum, guar gum, starch and modified starch among the thickening stabilizers, and more preferably xanthan gum and / or guar gum. In particular, in the presence of white fungus polysaccharide, the combination of xanthan gum and guar gum is preferable because the effect of suppressing water separation in whipped cream thawed after long-term freezing is synergistically enhanced.

The milk and dairy products include fermented milk, milk, whole milk powder, condensed milk powder, total milk protein, whey powder, mineral-concentrated whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), butter milk powder, yogurt, etc. Condensed milk, sweetened condensed milk, full-fat condensed milk, defatted condensed milk, concentrated milk, cream, natural cheese, processed cheese and the like can be mentioned, and one or more selected from these can be used.

The sugars and sweeteners other than the non-reduced water candy are not particularly limited, but for example, glucose, fructose, saccharin, malt sugar, lactose, reduced starch saccharified products, reduced water candy, oligosaccharides, reduced polydextrose, sorbitol, reduced lactose, etc. Trehalose, xylose, xylitol, martitol, erythritol, mannitol, fructo-oligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit oligosaccharide, raffinose, lactose, palatinose oligosaccharide, acesulfam potassium, sucralose, stevia, aspartame, saccharin, neotheme, licorice , Lactose, glycyrrhizin, glycyrrhizate, dihydrocalcon, somatin, saccharin and other sugars and sweeteners. These sugars and sweeteners can be used alone or in combination of two or more. Further, it may be added in the form of a food material containing one or more kinds of sugars and sweeteners.

In the foamable oil-in-water emulsified oil / fat composition of the present invention, the content of phospholipids in the oil / fat, water, white jellyfish polysaccharide, non-reduced water candy, emulsifier, milk clear mineral, thickening stabilizer and milk-derived solid content is The total amount of components other than the dairy raw material, which is 2% by mass or more, is 20% by mass or less in the foamable oil-in-water emulsified oil / fat composition, which is more reliable for emulsification stability and freezing after foaming. It is preferable from the viewpoint that resistance is more easily obtained, and more preferably 15% by mass or less.
It is particularly preferably 10% by mass or less.

Hereinafter, a method for producing a foamable oil-in-water emulsified oil / fat composition of the present invention will be described.
The foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited in its production method, but can be produced, for example, by the following method.
First, an oil phase containing oil and fat and other raw materials if necessary, and an aqueous phase containing water and other raw materials if necessary are individually prepared, and then the oil phase and the aqueous phase are mixed. By emulsifying and emulsifying into an oil-in-water type, the foamable oil-in-water emulsified oil / fat composition of the present invention can be obtained.

At this time, water-soluble components such as milk raw materials, whey minerals, and non-reduced water candy having a phospholipid content of 2% by mass or more in the solid content derived from milk are in the aqueous phase, and oil-soluble components are in the oil phase. Although it is basically contained in the oil phase, a water-soluble component may be added to the oil phase when the solubility in the aqueous phase is poor and it tends to become a lump.

The above-mentioned white fungus polysaccharide, which is an essential component, may be added to the aqueous phase or may be added to the oil phase, but it is added to the aqueous phase in that the effect of the present invention can be surely and stably obtained. It is preferable to do so. However, when a thickening stabilizer is used in combination, it is preferable to add both the thickening stabilizer and the white fungus polysaccharide to the oil phase from the viewpoint of workability.

The obtained oil-in-water emulsified oil / fat composition may be homogenized at a pressure in the range of 0 to 100 MPa, preferably 1 to 10 MPa, if necessary, by a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill. In addition, if necessary, UHT / HTST / pasteurization, batch type, retort, microwave heating, etc. using direct heating methods such as injection type and infusion type, and indirect heating methods such as plate type, tubular type, and scraping type, etc. It may be subjected to heat sterilization or heat sterilization treatment, or it may be heated by cooking such as an open flame. The heating temperature is preferably 60 to 160 ° C., and the heating time is preferably 1 second to 30 minutes. In particular, in the case of UHT sterilization, a heating temperature of 120 to 150 ° C. and a heating time of 1 to 6 seconds are preferable. Further, after heating, it may be homogenized again if necessary. In that case, the pressure is in the range of 0 to 100 MPa, preferably 1 to 10 MPa. Further, if necessary, cooling operations such as rapid cooling and slow cooling may be performed.

The foamable oil-in-water emulsified oil / fat composition of the present invention can be made into a whipped cream by foaming. The obtained whipped cream can be mainly used for filling, sandwiching, topping, nappe, and center.

The foamable oil-in-water emulsified oil / fat composition of the present invention can also be used as a coffee whitener or a cream for kneading food without foaming or foaming.

Examples of the above foods include bakery products such as bread, sweet bread, pie, Danish pastry, croissant, French bread, semi-hard roll, shoe, donut, cake, cracker, cookie, hard biscuits, waffle, and scone, Western confectionery, Japanese confectionery, and chocolate confectionery. , Desserts such as chilled confectionery, pudding, mousse, fillings such as custard cream, jam, chocolate paste, stew, gratin, doria, beverages and the like.

Here, the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably used for blending with fresh cream. By blending the foamable oil-in-water emulsified oil / fat composition of the present invention with fresh cream, the fresh cream-containing foaming oil-in-water emulsified oil / fat composition of the present invention can be obtained.

The fresh cream is not particularly limited, and "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% by mass or more" specified by the Ordinance of the Ministry of Milk, etc. It can be used, and commercially available products can be used.

In addition, fresh cream, water, raw milk, milk, sweetened condensed milk, sweetened defatted milk, sugar-free milk, sugar-free defatted milk, defatted milk, concentrated milk, defatted concentrated milk, butter milk, milk protein, emulsifier, stable It is prepared by adding other food materials such as agents and fragrances, and the composition in the form of an oil-in-water emulsion and the foamable oil-in-water emulsified oil / fat composition of the present invention may be blended. can. However, it is preferable not to use other food materials containing fats and oils other than milk fat.

The mixing ratio of the foamable oil-in-water emulsified oil / fat composition and the fresh cream is preferably 20: 1 to 1:20 in terms of mass ratio in that the effect of the present invention can be stably obtained. It is more preferably 10: 1 to 1:10, and particularly preferably 8: 2 to 2: 8.
The blending method is not particularly limited, and examples thereof include mixing in a bowl and a continuous mixer. After blending, sterilization, homogenization, aging and the like may be performed as necessary, but it is preferable not to perform homogenization. In the whipped cream-containing foaming oil-in-water emulsified oil / fat composition of the present invention, the proportion of white jellyfish polysaccharide in the total amount of the whipped oil-in-water emulsified oil / fat composition of the present invention and whipped cream is 0.001 to 1 mass. %, More preferably 0.001 to 0.1% by mass.

The fresh cream-containing foaming oil-in-water emulsified oil / fat composition of the present invention thus obtained can be made into a whipped cream containing fresh cream by foaming. Further, by simultaneously blending and foaming, the above-mentioned oil-in-water emulsified oil / fat composition and fresh cream can be directly combined into a whipped cream containing fresh cream.

When blending and foaming are performed at the same time, foaming may be performed after blending the foaming oil-in-water emulsified oil / fat composition and the fresh cream, or the cream may be foamed during the foaming of the foaming oil-in-water emulsified oil / fat composition. May be gradually blended. Alternatively, a method of blending the fresh cream after foaming the foamable oil-in-water emulsified oil / fat composition may be used, or a method of blending the foamed oil-in-water emulsified oil / fat composition and the foamed fresh cream. May be present, but in order to have sufficient overrun and leave good melting of the cream in the mouth, foam or foam after blending the foamable oil-in-water emulsified oil composition with the cream. It is preferable to use a method of gradually blending the fresh cream into the foaming of the foaming oil-in-water emulsified oil / fat composition.

The foamable oil-in-water emulsified oil / fat composition of the present invention has high resistance to freezing disorders such as water separation, cream hardening, and rough texture when frozen and thawed after foaming. Therefore, it can be particularly preferably used for frozen foods such as Western confectionery and desserts that have undergone freezing and thawing steps.

Next, the whipped cream of the present invention will be described below.
The whipped cream of the present invention is obtained by foaming the foamable oil-in-water emulsified oil / fat composition of the present invention. The preferred overrun is 100 to 140, more preferably 110 to 130.
Even if sugars such as granulated sugar, sugar and liquid sugar, alcohols such as brandy, rum and liqueur, flavor ingredients such as cacao, coffee and jam, flavors and fresh cream are added when foaming. good.
In this case, when adding saccharides, it is preferable to use non-reducing liquid saccharides.

The whipped cream includes a foamed oil-in-water emulsified oil / fat composition containing fresh cream.
As described above, the obtained whipped cream can be used for filling, sandwiching, topping, nappe, center and the like.

In addition, the obtained whipped cream and other food materials can be combined to produce whipped cream having various flavors or Western confectionery such as mousse.

Finally, a method for imparting freezing resistance to the whipped cream of the present invention will be described.
The method for imparting freezing resistance to the whipped cream of the present invention comprises 0.001 to 2% by mass, preferably 0.001 to 1% by mass, more preferably 0.001 to 0.5% by mass, and most preferably 0.001 to 0.5% by mass of white jellyfish polysaccharide. A foamable oil-in-water emulsified oil / fat composition containing 0.001 to 0.2% by mass is used.
Specifically, for filling, a whipped cream obtained by foaming the foamable oil-in-water emulsified oil-and-fat composition of the present invention or the foamable oil-in-water emulsified oil-and-fat composition obtained by blending it with fresh cream. When thawing, when used for sand, toppings, nappes, centers, or when whipped cream with various flavors or Western confectionery such as mousse and chiffon cake is manufactured in combination with other food materials. It imparts resistance to freezing disorders such as water separation, cream hardening, and rough texture.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but these do not limit the present invention in any way.

<Manufacturing of transesterified oil>
A transesterified oil / fat mixture obtained by mixing palm kernel oil and palm extremely hydrogenated oil at a mass ratio of 50:50 (former: latter) was transesterified using a chemical catalyst to obtain transesterified oil / fat a having a melting point of 43 ° C.

<Manufacturing of whey minerals>
Sweet whey obtained as a by-product in cheese production is separated by nanofiltration membrane, then concentrated by reverse osmosis filtration membrane separation until the solid content reaches 20% by mass, and then heat-treated at 80 ° C. for 20 minutes. The precipitate was separated by centrifugation and removed, further concentrated by an evaporator, and then lyophilized to a solid content of 97% by mass to obtain whey mineral A. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

<Manufacturing of foamable oil-in-water emulsified oil / fat composition>
[Example 1]
Oil consisting of 35% by mass of mixed fat and oil consisting of 5 parts by mass of the above ester exchanged fat and oil a, 80 parts by mass of palm kernel oil, and 15 parts by mass of palm fractionated central oil, 0.15% by mass of lecithin, and 0.05% by mass of glycerin monostearic acid ester. The phases were mixed and heated and dissolved at 65 ° C. to obtain an oil phase. On the other hand, water 50.45% by mass, non-reduced water candy (maltotriose content 50% by mass, solid content 73.4% by mass) 5% by mass, white jellyfish polysaccharide (weight average molecular weight 3 million) 0.1% by mass, lactose 5 Mass%, milk clear mineral A (solid content 97%) 0.4% by mass, total milk protein 0.5% by mass, concentrate of aqueous phase components produced when butter oil is produced from cream (solid content 30% by mass) , 9.8% by mass of phospholipid in solid content) 3% by mass, sucrose fatty acid ester (HLB = 16) 0.15% by mass, guar gum 0.15% by mass, xanthan gum 0.05% by mass, 65 It was heated and dissolved at ° C to prepare an aqueous phase. The aqueous phase and the oil phase are mixed and emulsified to prepare an oil-in-water preemulsified product, homogenized at a pressure of 3 MPa using a valve homogenizer (homogenizer manufactured by Alfa Laval), and then VTIS. It was sterilized at 140 ° C. for 4 seconds with a sterilizer (UHT sterilizer manufactured by Alfa Laval), homogenized again at a pressure of 5 MPa, and then cooled to 5 ° C. Then, it was aged in a refrigerator for 24 hours to obtain a foamable oil-in-water emulsified oil / fat composition A of the present invention having an oil / fat content of 35% by mass.

[Example 2]
The same composition as in Example 1 except that the amount of white jellyfish polysaccharide added was changed from 0.1% by mass to 0.02% by mass and the amount of water compounded was changed from 50.45% by mass to 50.53% by mass. And, by the production method, the foamable oil-in-water emulsified oil / fat composition B of the present invention was obtained.

[Example 3]
The same composition as in Example 1 except that the amount of white jellyfish polysaccharide added was changed from 0.1% by mass to 0.5% by mass and the amount of water compounded was changed from 50.45% by mass to 50.05% by mass. And, by the production method, the foamable oil-in-water emulsified oil / fat composition C of the present invention was obtained.

[Example 4]
The foaming property of the present invention is the same as in Example 1 except that the whey mineral A is changed to no additive and the amount of water is changed from 50.45% by mass to 50.85% by mass. An oil-in-water emulsified oil / fat composition D was obtained.

[Example 5]
Same as Example 1 except that the concentrate of the aqueous phase component generated when producing butter oil from cream was changed to no additive and the blending amount of water was changed from 50.45% by mass to 53.45% by mass. The foamable oil-in-water emulsified oil / fat composition E of the present invention was obtained by the above-mentioned compounding and manufacturing method.

[Example 6]
The foamable water of the present invention was prepared by the same formulation and manufacturing method as in Example 1 except that guar gum and xanthan gum were changed to no additives and the blending amount of water was changed from 50.45% by mass to 50.65% by mass. An oil-type emulsified oil / fat composition F was obtained.

[Example 7]
The foamable oil-in-water mold of the present invention was prepared by the same formulation and manufacturing method as in Example 1 except that the guar gum was changed to no additive and the blending amount of water was changed from 50.45% by mass to 50.6% by mass. An emulsified oil / fat composition G was obtained.

[Example 8]
The foamable oil-in-water mold of the present invention was prepared by the same formulation and manufacturing method as in Example 1 except that xanthan gum was changed to no additive and the blending amount of water was changed from 50.45% by mass to 50.5% by mass. An emulsified oil / fat composition H was obtained.

[Comparative Example 1]
The foaming of the comparative example was carried out by the same formulation and manufacturing method as in Example 1 except that the addition amount of the white fungus polysaccharide was changed to no addition and the blending amount of water was changed from 50.45% by mass to 50.55% by mass. An oil-in-water emulsified oil / fat composition I was obtained.

[Comparative Example 2]
The same composition as in Example 1 except that the amount of white jellyfish polysaccharide added was changed from 0.1% by mass to 2.5% by mass and the amount of water compounded was changed from 50.45% by mass to 48.05% by mass. And, by the production method, a foamable oil-in-water emulsified oil / fat composition J of Comparative Example was obtained.

[Comparative Example 3]
The foaming property of the comparative example was the same as in Example 1 except that the white fungus polysaccharide and guar gum were changed to no additives and the amount of water was changed from 50.45% by mass to 50.7% by mass. An oil-in-water emulsified oil / fat composition K was obtained.

[Comparative Example 4]
The foaming property of the comparative example was the same as in Example 1 except that the white fungus polysaccharide and xanthan gum were changed to no additives and the amount of water was changed from 50.45% by mass to 50.6% by mass. An oil-in-water emulsified oil / fat composition L was obtained.

<Evaluation of foamable oil-in-water emulsified oil / fat composition>
The foamable oil-in-water emulsified oil / fat compositions A to L were evaluated for emulsification stability during storage by the following method. The results are shown in Tables 1 and 2 below. Further, 8 parts by mass of white sugar was added to 100 parts by mass of the obtained foamable oil-in-water emulsified oil / fat composition A to L, and the mixture was put into a mixer bowl, and the speed was 450 rpm using a vertical mixer. The foam was foamed until the optimum foaming state was reached, the foaming time and overrun were measured, and the results are shown in Tables 1 and 2. Further, the obtained whipped creams A to L were evaluated for heat-resistant shape retention, melting in the mouth (sharpness and freshness), and flavor (milk flavor and richness) by the following methods. The results are shown in Tables 1 and 2 below.

At that time, when whipping the foamable oil-in-water emulsified oil / fat composition I, 0.1 part by mass of white jellyfish polysaccharide was added in addition to 8 parts by mass of white sugar, and the whipped cream M obtained in the same manner (Comparative Example). The same evaluation was performed for 5), and the results are shown in Table 2.

<Emulsion stability evaluation method>
Visually observe the state of separation and sedimentation when placed in a refrigerator at 5 ° C for 2 weeks. Those with clear separation and sedimentation were evaluated as Δ, and those with clear separation and sedimentation were evaluated as ×.

<Evaluation method of foaming time>
Those with a foaming time of 4 minutes or more and less than 6 minutes were evaluated as ⊚, those with a foaming time of 3 minutes or more and less than 4 minutes or 6 minutes or more and less than 7 minutes were evaluated as ◯, and those with a foaming time of less than 3 minutes or 7 minutes or more were evaluated as ×.

<Evaluation method of overrun>
Those with an overrun of 110 or more and less than 130 were evaluated as ⊚, those with an overrun of 100 or more and less than 110 or 130 or more and less than 140 were evaluated as ◯, and those with an overrun of less than 100 or 140 or more were evaluated as x.

<Evaluation of heat retention>
The whipped cream was artificially flowered in a piping bag using a star-shaped mouthpiece, and the bulk loss was measured when the whipped cream was left in a constant temperature bath at 20 ° C for 24 hours. Those of 5 mm or more and less than 1 mm were evaluated as ◯, those of 1 mm or more and less than 5 mm were evaluated as Δ, and those of 5 mm or more were evaluated as ×.

<Evaluation of melting in the mouth (sharpness)>
The ease of dissolving the whipped cream in the mouth was sensoritested by 15 panelists. Good meltability in the mouth (sharp melt in the mouth), poor meltability in the mouth (loose), and neither can be evaluated on a three-point scale. 1 point is given to defective ones, 0 points are given to defective ones, ◎ is given to those with a total score of 25 points or more, ○ is given to those with 20 to 24 points, △ is given to those with 15 to 19 points, and × is given to those with a total score of 14 points or less. did.

<Evaluation of melting in the mouth>
A sensory test was performed by 15 panelists on the freshness of the whipped cream stored at 10 ° C. for 2 days in the mouth. It is evaluated on a three-point scale of good, bad, and neither, and 2 points are given to good ones, 1 point is given to neither good one, 0 points are given to bad ones, and the total score is 25 points. Those with the above points were marked with ⊚, those with 20 to 24 points were marked with ◯, those with 15 to 19 points were marked with Δ, and those with 14 points or less were marked with x.

<Evaluation of flavor (milk flavor)>
The milk flavor when whipped cream was put in the mouth was sensoritested by 15 panelists. Good milk flavor, poor milk flavor, and neither can be evaluated on a three-point scale. Good ones get 2 points, neither good ones get 1 point, and bad ones get 0 points. Given, those with a total score of 29 points or more are ◎ ++, those with 26 to 28 points are ◎ +, those with 23 to 25 points are ◎, those with 20 to 22 points are ○, those with 15 to 19 points are △ , 14 points or less were marked as x.

<Evaluation of flavor (richness)>
The richness of the whipped cream in the mouth was sensoritested by 15 panelists. A good richness, a bad richness, and a non-neither can be evaluated on a three-point scale. A good one is given 2 points, a poor one is given 1 point, and a bad one is given 0 points. , Those with a total score of 28 points or more were marked with ⊚ +, those with a total score of 25 to 27 were marked with ⊚, those with a total score of 20 to 24 were marked with ◯, those with a total score of 15 to 19 were marked with Δ, and those with a total score of 14 or less were marked with x.

<Manufacturing of foaming oil-type emulsified oil and fat composition containing fresh cream and whipped cream containing fresh cream>

The above foaming oil-in-water emulsified oil / fat compositions A to L are blended with fresh cream by the following method to produce whipped cream containing fresh cream, and the expression of milk flavor, flower formation, and heat resistance are evaluated. went.
Add 500 g of the above foaming oil-in-water emulsified oil and fat compositions A to L, 500 g of fresh cream, and 80 g of granulated sugar to a mixer bowl, and whip them to the optimum foaming state at medium speed using a wire whipper. Cream-containing whipped creams A to L were obtained.
At that time, when whipping the foamable oil-in-water emulsified oil / fat composition I, 1 g of white jellyfish polysaccharide was added in addition to 80 g of fine white sugar to obtain a whipped cream M containing fresh cream in the same manner.

<Evaluation of whipped cream containing fresh cream: Expression of milk flavor>
The obtained whipped cream was tasted directly, and the expression of the milk flavor was sensorially tested by 15 panelists. The evaluation was made on a three-point scale: those with good milk flavor expression, those with poor milk flavor expression, and those with neither. 1 point was given, 0 points were given to defective ones, ⊚ was given to a total score of 25 points or more, ◯ was given to 20 to 24 points, Δ was given to 15 to 19 points, and x was given to 14 points or less. The results are shown in Tables 3 and 4.

<Evaluation of whipped cream containing fresh cream: rich taste of milk>
The obtained whipped cream containing fresh cream was directly tasted, and the rich taste of the milk was subjected to a sensory test by 15 panelists. The evaluation is based on three stages: good milk richness, poor milk richness, and neither can be said. 2 points for good milk and 1 point for neither. , 0 points were given to defective ones, ⊚ was given to a total score of 25 points or more, ◯ was given to 20 to 24 points, Δ was given to 15 to 19 points, and x was given to 14 points or less. The results are shown in Tables 3 and 4.

<Evaluation of whipped cream containing fresh cream: Freezing test>
The cream-containing whipped creams A to M were artificially squeezed into a poly cup using a star-shaped mouthpiece in a piping bag, and frozen at −20 ° C. for 1 week or 3 months. Then, it was thawed at 10 ° C. for 24 hours, and the water separation and the curing of the cream were evaluated according to the following criteria. In addition, 15 panelists conducted sensory tests on "melting in the mouth" and "texture" according to the following evaluation criteria. Those with a total score of 25 or more were marked with ⊚, those with a total score of 20 to 24 were marked with ◯, those with a total score of 15 to 19 were marked with Δ, and those with a total score of 14 or less were marked with x.

<Evaluation of whipped cream: water separation>
◎: No water separation is seen ○: Almost no water separation △: Partial water separation is seen ×: Water separation is severe

<Evaluation of whipped cream: Curing of cream>
◎: The surface is smooth and no cracks are seen ○: The surface is smooth but some fine cracks are seen △: The surface is a little hard and many fine cracks are seen ×: The surface is hard and there are many cracks Can be seen.

<Evaluation of whipped cream: Melting in the mouth>
2 points ... Very good 1 point ... Good 0 points ... Poor melting in the mouth

<Evaluation of whipped cream: texture>
2 points ... Smooth and very good texture 1 point ... Slightly rough and dry 0 points ... Smooth and dry and not smooth texture

Claims (9)

A foamable oil-in-water emulsified oil / fat composition containing 0.001 to 2% by mass of white fungus polysaccharide. The foamable oil-in-water emulsified oil / fat composition according to claim 1, which contains 1 to 20% by mass of non-reduced starch syrup as a solid content. The foamable oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the oil / fat content is less than 40% by mass. The foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, which contains a milk material having a phospholipid content of 2% by mass or more in a solid content derived from milk. The foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 4, which contains a whey mineral. A foaming oil-in-water emulsified oil / fat composition containing fresh cream, which comprises the oil-in-water emulsified oil / fat composition according to any one of claims 1 to 5. A whipped cream obtained by foaming the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 6. A method for producing whipped cream, which comprises a step of blending a foaming oil-in-water emulsified oil / fat composition according to any one of claims 1 to 5 with fresh cream and foaming. A method for imparting freezing resistance to whipped cream using the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 5.