JP2022056248A - Foamable oil-in-water type emulsion composition - Google Patents
Foamable oil-in-water type emulsion composition Download PDFInfo
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Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、起泡性水中油型乳化組成物に関する。 The present invention relates to a foamable oil-in-water emulsified composition.
ホイップクリームは製菓等のフィリングやトッピングに用いられる起泡性水中油型乳化食品であり、ホイップクリーム原液を流通する際の振動や温度変化に対して増粘や固化等の物性変化を生じない乳化安定性が求められる。そのため、乳化剤や油脂の物性、脂肪酸組成に着目した各種試みが行われていた。ホイップクリームに乳化剤としてエステル化率が４５％以上５５％以下のポリグリセリン脂肪酸エステルを用いることで、ホイップクリームにせん断を負荷した際の粘度上昇が抑制されることが示されている（特許文献１）。その一方で、ホイップ操作時には速やかに気泡を取り込むホイップ性や、ホイップ後の性能として、保存時の保形性や離水耐性が求められる。 Whipped cream is a foamable oil-in-water emulsified food used for filling and toppings in confectionery, etc., and emulsification that does not cause changes in physical properties such as thickening and solidification due to vibration and temperature changes when the undiluted whipped cream is circulated. Stability is required. Therefore, various attempts have been made focusing on the physical characteristics of emulsifiers and fats and oils and the fatty acid composition. It has been shown that by using a polyglycerin fatty acid ester having an esterification rate of 45% or more and 55% or less as an emulsifier for whipped cream, an increase in viscosity when shearing is applied to the whipped cream is suppressed (Patent Document 1). ). On the other hand, whipping property that quickly takes in air bubbles during whipping operation, and shape retention and water separation resistance during storage are required as performance after whipping.
近年では健康志向の高まりから、油分を４０％以下に低減し、低カロリーかつあっさりとした風味、食感という特長を付与した低油分ホイップクリームの需要が高まっている。一般的にホイップクリームは、油分が減少するほどオーバーランが上昇しやすくなり、ホイップ後にダレやもどり、離水が発生するなど、保形性や離水耐性といったホイップ後の安定性が著しく低下する傾向にあるため、低油分ホイップクリームでは満足な物性が得られにくい。 In recent years, due to the growing health consciousness, there is an increasing demand for low-oil whipped cream having the characteristics of low calorie, light flavor and texture by reducing the oil content to 40% or less. In general, as the oil content of whipped cream decreases, the overrun tends to increase, and the stability after whipping such as shape retention and water separation resistance tends to decrease significantly, such as sagging, returning, and water separation after whipping. Therefore, it is difficult to obtain satisfactory physical properties with low-oil whipped cream.
このような問題を解決するものとして、ＳＵＳ型トリグリセリドを特定の量含有し、５℃、１５℃、２５℃におけるＳＦＣが特定の範囲内である原料油脂を使用し、ＨＬＢ ８．５以下の乳化剤及び、ポリグリセリン脂肪酸エステルを特定量含有する低油分ホイップクリームが開示されている（特許文献２）。さらに、パーム核ステアリン硬化油、パーム油とラウリン系油脂とのエステル交換油を含有し、乳化剤として、ヘキサグリセリンヘキサステアレートを含有するホイップクリームが開示されている（特許文献３）。しかしながら、特許文献１に記載の方法では、乳化安定性の優れたホイップクリームを得ることができるが、低油分化による保形性や離水耐性の低下を改善することはできない。また、特許文献２及び３に記載の方法では、使用できる原料油脂が細かく制限されるなどの問題を包含している。 To solve such a problem, an emulsifier having an HLB of 8.5 or less is used, which contains a specific amount of SUS-type triglyceride and has a SFC within a specific range at 5 ° C, 15 ° C, and 25 ° C. Further, a low oil content whipped cream containing a specific amount of polyglycerin fatty acid ester is disclosed (Patent Document 2). Further, there is disclosed a whipped cream containing palm kernel stearin hardening oil, an ester exchange oil of palm oil and a laurin-based oil and fat, and containing hexaglycerin hexastearate as an emulsifier (Patent Document 3). However, although the method described in Patent Document 1 can obtain a whipped cream having excellent emulsification stability, it cannot improve the shape retention and the deterioration of water separation resistance due to low oil differentiation. Further, the methods described in Patent Documents 2 and 3 include problems such as finely limiting the raw material fats and oils that can be used.
低油分にもかかわらず、ホイップ後の保形性や離水耐性の低下を改善し、乳化安定性に優れた起泡性水中油型乳化組成物を提供することを課題とする。 It is an object of the present invention to provide a foamable oil-in-water emulsified composition having excellent emulsification stability by improving shape retention and water separation resistance after whipping despite low oil content.
本発明者が鋭意研究を重ねた結果、起泡性水中油型乳化組成物に構成脂肪酸が炭素数１６及び１８の飽和脂肪酸からなる群より選ばれる一種または二種以上であり、ＨＬＢが４～６であるポリグリセリン脂肪酸エステルを０．２～０．４重量%添加することで、上記課題が解決できることを見出した。 As a result of diligent research by the present inventor, the constituent fatty acids in the foamable oil-in-water emulsified composition are one or more selected from the group consisting of saturated fatty acids having 16 and 18 carbon atoms, and the HLB is 4 to 4 to 2. It has been found that the above problem can be solved by adding 0.2 to 0.4% by weight of the polyglycerin fatty acid ester of No. 6.
本発明によれば、低油分であってもホイップ後の保形性や離水耐性が良好であり、乳化安定性にも優れた起泡性水中油型乳化組成物を得ることができる。 According to the present invention, it is possible to obtain a foamable oil-in-water emulsified composition having good shape retention and water separation resistance after whipping even with a low oil content and excellent emulsification stability.
以下、本発明を実施するための好適な形態について説明する。なお、以下に説明する実施形態は、本発明の代表的な実施形態を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by these embodiments.
ポリグリセリン脂肪酸エステルを構成する炭素数が１６及び１８の飽和脂肪酸はこの炭素数及び飽和の条件に当てはまるものであれば、特に限定されるものではないが、主として直鎖脂肪酸が選択される。炭素数が１６及び１８の飽和脂肪酸には、パルミチン酸、ステアリン酸が例示される。 The saturated fatty acids having 16 and 18 carbon atoms constituting the polyglycerin fatty acid ester are not particularly limited as long as they meet the carbon number and saturation conditions, but linear fatty acids are mainly selected. Examples of saturated fatty acids having 16 and 18 carbon atoms include palmitic acid and stearic acid.
ポリグリセリン脂肪酸エステルを構成するポリグリセリンは、その平均重合度が限定されるものではないが、２から２０が好ましく、４から１０がより好ましい。ここで、平均重合度は、末端基分析法による水酸基価から算出されるポリグリセリンの平均重合度（ｎ）である。詳しくは、次式（式１）及び（式２）から平均重合度が算出される。
（式１）分子量＝７４ｎ＋１８
（式２）水酸基価＝５６１１０（ｎ＋２）／分子量
上記（式２）中の水酸基価とは、ポリグリセリンに含まれる水酸基数の大小の指標となる数値であり、１ｇのポリグリセリンに含まれる遊離ヒドロキシル基をアセチル化するために必要な酢酸を中和するのに要する水酸化カリウムのミリグラム数をいう。水酸化カリウムのミリグラム数は、社団法人日本油化学会編纂、「日本油化学会制定、基準油脂分析試験法、２００３年度版」に準じて算出される。
The average degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester is not limited, but is preferably 2 to 20 and more preferably 4 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, the average degree of polymerization is calculated from the following equations (Equation 1) and (Equation 2).
(Equation 1) Molecular weight = 74n + 18
(Equation 2) Hydroxyl value = 56110 (n + 2) / molecular weight The hydroxyl value in the above (Equation 2) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and is free contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required to neutralize the acetic acid required to acetylate the hydroxyl groups. The number of milligrams of potassium hydroxide is calculated according to the compilation of the Japan Oil Chemists'Association, "Established by the Japan Oil Chemists' Society, Standard Oil and Fat Analysis Test Method, 2003 Edition".
ポリグリセリン脂肪酸エステルは、公知のエステル化反応により製造することができる。例えば、脂肪酸とポリグリセリンとを水酸化ナトリウム等のアルカリ触媒の存在下におけるエステル化反応により製造することができる。 The polyglycerin fatty acid ester can be produced by a known esterification reaction. For example, fatty acid and polyglycerin can be produced by an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide.
本発明におけるポリグリセリン脂肪酸エステルのＨＬＢは４～６である。すなわち、ＨＬＢが６よりも高いポリグリセリン脂肪酸エステルでは、乳化界面の水相側におけるポリグリセリン脂肪酸エステルの吸着力が高く、ホイップクリームの乳化安定性に寄与する乳タンパクを乳化界面から脱離させやすくするため、振動等に対する乳化安定性が低下する。また、ＨＬＢが４未満のポリグリセリン脂肪酸エステルでは油相への溶解性が高まるため乳化界面に作用しにくく、油脂結晶への結晶調整効果を示すため、ホイップ性が低下する。これに対して、ＨＬＢが４～６のポリグリセリン脂肪酸エステルを用いる本発明では、ポリグリセリン脂肪酸エステルが乳化界面で適度に作用するため、上述した不具合が生じにくくなる。 The HLB of the polyglycerin fatty acid ester in the present invention is 4-6. That is, in the polyglycerin fatty acid ester having an HLB higher than 6, the adsorption power of the polyglycerin fatty acid ester on the aqueous phase side of the emulsifying interface is high, and the milk protein that contributes to the emulsification stability of the whipped cream can be easily desorbed from the emulsifying interface. Therefore, the emulsification stability against vibration and the like is lowered. Further, a polyglycerin fatty acid ester having an HLB of less than 4 has high solubility in the oil phase and therefore does not easily act on the emulsified interface, and exhibits a crystal adjusting effect on oil and fat crystals, so that the whipping property is lowered. On the other hand, in the present invention using a polyglycerin fatty acid ester having an HLB of 4 to 6, the polyglycerin fatty acid ester acts appropriately at the emulsification interface, so that the above-mentioned problems are less likely to occur.
ここでポリグリセリン脂肪酸エステルのＨＬＢは、下記Ｇｒｉｆｆｉｎ式（Ａｔｌａｓ社法）で計算した値である。
（式３）
ＨＬＢ＝２０×（１－Ｓ／Ａ）
上記式中、Ｓはエステルのケン化価、Ａは脂肪酸の酸価である。
Here, the HLB of the polyglycerin fatty acid ester is a value calculated by the following Griffin formula (Atlas method).
(Equation 3)
HLB = 20 × (1-S / A)
In the above formula, S is the saponification value of the ester, and A is the acid value of the fatty acid.
本発明の乳化剤は起泡性水中油型乳化組成物全量に対して０．２から０．４重量％使用するのが好ましい。使用量が０．２重量％未満であるとホイップ後の保形性や離水耐性が悪くなる。 The emulsifier of the present invention is preferably used in an amount of 0.2 to 0.4% by weight based on the total amount of the foamable oil-in-water emulsified composition. If the amount used is less than 0.2% by weight, the shape retention and water separation resistance after whipping deteriorate.
本発明の起泡性水中油型乳化組成物には、本発明の乳化剤の他に、不飽和脂肪酸あるいは飽和脂肪酸からなる他のポリグリセリン脂肪酸エステルを一種以上使用することができる。ポリグリセリン不飽和脂肪酸エステルが好ましく、炭素数１８の不飽和脂肪酸が特に好ましい。他のポリグリセリン脂肪酸エステルは、起泡性水中油型乳化組成物全量に対して０．０１から０．０５重量％使用するのが好ましい。０．０１から０．０５重量％で使用すると、起泡性水中油型乳化組成物の乳化安定性が良好で、かつ、ホイップ後の保形性、離水耐性も良好である。 In the foamable oil-in-water emulsifying composition of the present invention, in addition to the emulsifier of the present invention, one or more other polyglycerin fatty acid esters composed of unsaturated fatty acids or saturated fatty acids can be used. Polyglycerin unsaturated fatty acid esters are preferred, and unsaturated fatty acids with 18 carbon atoms are particularly preferred. Other polyglycerin fatty acid esters are preferably used in an amount of 0.01 to 0.05% by weight based on the total amount of the foamable oil-in-water emulsified composition. When used in an amount of 0.01 to 0.05% by weight, the foamable oil-in-water emulsified composition has good emulsification stability, and also has good shape retention after whipping and water separation resistance.
さらに、ポリグリセリン脂肪酸エステル以外の乳化剤も使用することができる。ポリグリセリン脂肪酸エステル以外の乳化剤としては、水中油型乳化物や起泡性水中油型乳化物を調製する際に通常使用する乳化剤を適宜選択使用することができる。例えば、レシチン、モノグリセライド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤が挙げられ、何れの乳化剤も一種または二種以上を選択使用することができる。 Furthermore, emulsifiers other than polyglycerin fatty acid esters can also be used. As the emulsifier other than the polyglycerin fatty acid ester, an emulsifier usually used when preparing an oil-in-water emulsion or a foamable oil-in-water emulsion can be appropriately selected and used. For example, emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and sucrose fatty acid ester can be mentioned, and any one or more emulsifiers can be selectively used.
本発明で使用できる油脂としては、大豆油、綿実油、コーン油、ひまわり油、サフラワー油、パーム油、パーム核油、ナタネ油、カボック油、乳脂、ラード、魚油、鯨油などの各種の動植物油脂、及びこれらの硬化油、分別油、エステル交換油脂などが挙げられる。これらの中で好ましいものは、例えば、綿実硬化油、カボック硬化油、ナタネ硬化油、大豆硬化油、パーム核硬化油、とうもろこし硬化油、ひまわり硬化油等の液状植物油の硬化油又はパーム油あるいはその分別油の硬化油又はヤシ油、パーム核油等のラウリン系油脂又はエステル交換油が挙げられ、何れの油脂も単独または２種以上を選択使用することができる。 The fats and oils that can be used in the present invention include various animal and vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, sunflower oil, safflower oil, palm oil, palm kernel oil, rapeseed oil, cabock oil, milk fat, lard, fish oil, and whale oil. , And these hydrogenated oils, fractionated oils, ester-exchanged oils and fats and the like. Of these, preferred are, for example, hardened cotton oil, hardened cabock oil, hardened rapeseed oil, hardened soybean oil, hardened palm kernel oil, hardened corn oil, hardened oil such as sunflower hardened oil, or palm oil. Examples thereof include hardened oils, coconut oils, palm kernel oils and other laurin-based oils or ester exchange oils, and any oil or fat can be used alone or in combination of two or more.
本発明の油脂は起泡性水中油型乳化組成物全量に対して２０から４０重量％使用するのが好ましく、３０重量％以下の低油分の起泡性水中油型乳化組成物でも効果を発揮する。 The oil and fat of the present invention is preferably used in an amount of 20 to 40% by weight based on the total amount of the foamable oil-in-water emulsified composition, and is effective even in a low-oil-based oil-in-water emulsified composition having a low oil content of 30% by weight or less. do.
本発明は、さらに、無脂乳固形分、糖類、安定剤及び水なども使用することができる。 Further, the present invention can also use non-fat milk solids, sugars, stabilizers, water and the like.
上記無脂乳固形分としては、牛乳の全固形分から乳脂肪分を差引いた成分をいい、これを含む原料としては、生乳、牛乳、脱脂乳、生クリーム、濃縮乳、無糖練乳、加糖練乳、全脂粉乳、脱脂粉乳、バターミルクパウダー、ホエー蛋白、カゼイン、カゼインナトリウム等の乳由来の原料が挙げられ、何れの無脂乳固形分も一種または二種以上を選択使用することができる。 The non-fat milk solid content refers to a component obtained by subtracting the milk fat content from the total solid content of milk, and the raw materials containing this are raw milk, milk, skim milk, fresh cream, concentrated milk, sugar-free milk, and sweetened milk. , Full-fat milk powder, skim milk powder, butter milk powder, whey protein, casein, casein sodium and other milk-derived raw materials, and any one or more non-fat milk solids can be selectively used.
上記糖類としては、ブドウ糖、果糖等の単糖類、ショ糖、乳糖、麦芽糖（マルトース）等の二糖類、ソルビトール等の糖アルコール、オリゴ糖、澱粉加水分解物、異性化糖（ブドウ糖・果糖液糖、ハイフラクトースコーンシロップ）等が挙げられ、何れの糖類も一種または二種以上を併用することができる。 Examples of the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and maltose, sugar alcohols such as sorbitol, oligosaccharides, starch hydrolysates and isomerized sugars (glucose / fructose liquid sugar). , High fructose corn syrup) and the like, and any saccharide can be used alone or in combination of two or more.
安定剤としては、ガム類、例えばキサンタンガム、ローカストビーンガム、グァーガム、アラビアガム、ファーセラン、ＣＭＣ、微結晶セルロース類のガム類、ペクチン、寒天、カラギーナン、ゼラチン、水溶性ヘミセルロース等が挙げられ、何れの安定剤も一種または二種以上を選択使用することができる。起泡性水中油型乳化組成物全量に対して０．０１から０．５重量％使用するのが好ましい。その他所望により各種塩類、香料、着色料、保存料等を使用することができる。 Examples of the stabilizer include gums such as xanthan gum, locust bean gum, guar gum, Arabic gum, farceran, CMC, microcrystalline cellulose gums, pectin, agar, carrageenan, gelatin, water-soluble hemicellulose, and the like. One or more stabilizers can be selectively used. It is preferable to use 0.01 to 0.5% by weight based on the total amount of the foamable oil-in-water emulsified composition. In addition, various salts, fragrances, coloring agents, preservatives and the like can be used if desired.
本発明の起泡性水中油型乳化組成物の製造法としては、油脂、無脂乳固形分、糖類、乳化剤及び水を主要原料とするこれらの原料を混合後、予備乳化し均質化処理することにより得ることができる。 As a method for producing a foamable oil-in-water emulsified composition of the present invention, these raw materials containing fats and oils, non-fat milk solids, sugars, emulsifiers and water as main raw materials are mixed, then pre-emulsified and homogenized. Can be obtained by
以下に本発明を具体的に説明するが、本発明はこの範囲に限定されるものではなく、本発明の趣旨を損なわない範囲で、変更などが加えられた形態も本発明に属する。 The present invention will be specifically described below, but the present invention is not limited to this scope, and modified forms also belong to the present invention as long as the gist of the present invention is not impaired.
[起泡性水中油型乳化組成物の調製]
表１に示す水相と油相を調製し、それぞれ７０℃に保持した後、水相に油相を添加してラボリューション（ＰＲＩＭＩＸ製）で予備乳化し、高圧ホモジナイザー（三和エンジニアリング製）を用いて圧力８ＭＰａで均質化した後、９０℃に到達するまで約５分間殺菌を行い、次いで５ＭＰaで再均質化し、５℃に冷却し、２日間保存して水中油型乳化物を得た。上記のようにして得られた起泡性水中油型乳化組成物５００ｇに４０ｇのグラニュー糖を加え、ボウル内で７℃に調温後、縦型ミキサーを使用し、ホイップを行い、ホイップクリームを得た。
[Preparation of foamable oil-in-water emulsified composition]
After preparing the aqueous phase and oil phase shown in Table 1 and keeping them at 70 ° C., the oil phase is added to the aqueous phase and pre-emulsified by laboratory (manufactured by PRIMIX), and a high-pressure homogenizer (manufactured by Sanwa Engineering) is used. After homogenization at a pressure of 8 MPa, the mixture was sterilized for about 5 minutes until it reached 90 ° C., then rehomogenized at 5 MPa, cooled to 5 ° C., and stored for 2 days to obtain an oil-in-water emulsion. Add 40 g of granulated sugar to 500 g of the foamable oil-in-water emulsified composition obtained as described above, adjust the temperature to 7 ° C in a bowl, whip using a vertical mixer, and add whipped cream. Obtained.
ＴＳ－５Ｓ：ヘキサグリセリントリステアリン酸エステル（ＨＬＢ：７．４）
ＴＳ－３Ｓ：テトラグリセリントリステアリン酸エステル（ＨＬＢ：４．６）
ＰＳ－５Ｓ：ヘキサグリセリンペンタステアリン酸エステル（ＨＬＢ：４．５）
ＤＡＳ－７Ｓ：デカグリセリンデカステアリン酸エステル（ＨＬＢ：３．８）
ＰＳ－３Ｓ：テトラグリセリンペンタステアリン酸エステル（ＨＬＢ：２．６）
ＭＯ－３Ｓ：テトラグリセリンモノオレイン酸エステル（ＨＬＢ：８．８）
ＭＯ－７Ｓ：デカグリセリンモノオレイン酸エステル（ＨＬＢ：１２．９）
TS-5S: Hexaglycerin tristearic acid ester (HLB: 7.4)
TS-3S: Tetraglycerin tristearic acid ester (HLB: 4.6)
PS-5S: Hexaglycerin pentastearate (HLB: 4.5)
DAS-7S: Decaglycerin decastearic acid ester (HLB: 3.8)
PS-3S: Tetraglycerin pentastearate (HLB: 2.6)
MO-3S: Tetraglycerin monooleic acid ester (HLB: 8.8)
MO-7S: Decaglycerin monooleic acid ester (HLB: 12.9)
上記起泡性水中油型乳化組成物と、これらを起泡して得たホイップクリームについて、乳化安定性、ホイップ性、保形性、離水耐性を下記評価方法にて評価した。また、起泡性水中油型乳化組成物が起泡しなかった場合、その後のホイップクリームの評価は行わなかった。 The foaming oil-in-water emulsification composition and the whip cream obtained by foaming these were evaluated for emulsification stability, whipping property, shape retention, and water separation resistance by the following evaluation methods. In addition, when the foamable oil-in-water emulsified composition did not foam, the subsequent evaluation of the whip cream was not performed.
［乳化安定性］
起泡性水中油型乳化組成物を１０℃、１５０ｒｐｍで振とうした後のクリームの状態を目視で観察し、以下の基準で評価した。
評価基準
◎：振とう４８時間以上でボテが発生しなかった。
○：振とう４８時間でわずかに増粘した。
△：振とう２４時間から４８時間以内にボテが発生した。
×：振とう２４時間未満にボテが発生した。
[Emulsification stability]
The state of the cream after shaking the foamable oil-in-water emulsified composition at 10 ° C. and 150 rpm was visually observed and evaluated according to the following criteria.
Evaluation Criteria ⊚: No lumps occurred after 48 hours of shaking.
◯: The viscosity was slightly increased after 48 hours of shaking.
Δ: Botte occurred within 24 to 48 hours of shaking.
X: Botte occurred in less than 24 hours of shaking.
［ホイップ時間］
ホイップクリームを縦型ミキサーで撹拌し、ホイップ操作の開始から終点までの時間を測定した。ホイップ時間が１２０～３００秒間である場合に満足する性能を有すると評価した。
[Whipped time]
The whip cream was stirred with a vertical mixer, and the time from the start to the end of the whipping operation was measured. It was evaluated to have satisfactory performance when the whipping time was 120 to 300 seconds.
［保形性］
ホイップ直後のホイップクリームを５℃で１日間保存した後、ペネトロメーターを用いて硬さを測定し、その変化により以下の基準で判定した。
評価基準
◎：ΔＰｅが２５未満。
○：ΔＰｅが２５以上５０未満。
△：ΔＰｅが５０以上７５未満。
×：ΔＰｅが７５以上。
[Shape retention]
The whipped cream immediately after whipping was stored at 5 ° C. for 1 day, and then the hardness was measured using a penetrometer, and the change was judged according to the following criteria.
Evaluation criteria ⊚: ΔPe is less than 25.
◯: ΔPe is 25 or more and less than 50.
Δ: ΔPe is 50 or more and less than 75.
X: ΔPe is 75 or more.
［離水耐性］
ホイップ直後のホイップクリームを絞り袋に入れ、花型に絞り出したものを２０℃で１日間保存した後、離水の有無を目視で観察し、以下の基準で判定した。
評価基準
◎：全く離水していない。
○：やや離水している。
△：かなり離水している。
×：激しく離水している。
[Water resistance]
The whipped cream immediately after whipping was placed in a piping bag, squeezed into a flower shape and stored at 20 ° C. for 1 day, and then the presence or absence of water separation was visually observed and judged according to the following criteria.
Evaluation criteria ◎: No water separation.
○: The water is slightly separated.
Δ: The water is separated considerably.
×: The water is separated violently.
評価結果を表２に示す。 The evaluation results are shown in Table 2.
ＨＬＢが４～６で構成脂肪酸がパルミチン酸及びステアリン酸であるポリグリセリン脂肪酸エステルを０．２～０．４重量％含有した起泡性水中油型乳化組成物である実施例１から８では、乳化安定性、ホイップ性、保形性、離水耐性に優れたホイップクリームが得られた。一方、比較例１及び２に示したＨＬＢが６より高いポリグリセリン脂肪酸エステルを使用したものでは乳化安定性が低く、比較例３及び４に示したＨＬＢが４未満のポリグリセリン脂肪酸エステルを使用したものではホイップ性が低いものとなった。また、比較例５及び６に示したようにＨＬＢが４～６のポリグリセリン脂肪酸エステルを使用した場合でも、その添加量が０．２～０．４重量％から外れる場合では満足な物性のホイップクリームが得られなかった。 In Examples 1 to 8, which are foamable oil-in-water emulsified compositions containing 0.2 to 0.4% by weight of polyglycerin fatty acid ester in which HLB is 4 to 6 and the constituent fatty acids are palmitic acid and stearic acid, A whipped cream having excellent emulsion stability, whipping property, shape retention property, and water separation resistance was obtained. On the other hand, those using the polyglycerin fatty acid ester having an HLB higher than 6 shown in Comparative Examples 1 and 2 had low emulsion stability, and the polyglycerin fatty acid ester having an HLB of less than 4 shown in Comparative Examples 3 and 4 was used. The one with low whipping property. Further, even when a polyglycerin fatty acid ester having an HLB of 4 to 6 is used as shown in Comparative Examples 5 and 6, if the addition amount deviates from 0.2 to 0.4% by weight, the whip has satisfactory physical properties. No cream was obtained.
以上より、構成脂肪酸が炭素数１６及び１８の飽和脂肪酸からなる群より選ばれる一種または二種以上であり、ＨＬＢが４～６であることを特徴とするポリグリセリン脂肪酸エステルからなる起泡性水中油型乳化組成物用の乳化剤を０．２～０．４重量％含有することで低油分でありながらも乳化安定性、ホイップ性、保形性、離水耐性に優れた起泡性水中油型乳化組成物を得ることができた。 Based on the above, the constituent fatty acid is one or more selected from the group consisting of saturated fatty acids having 16 and 18 carbon atoms, and the HLB is 4 to 6, which is a foamable water made of a polyglycerin fatty acid ester. A foamable oil-in-water type that contains 0.2 to 0.4% by weight of an emulsifier for an oil-type emulsifying composition and has excellent emulsion stability, whipping property, shape retention, and water separation resistance while having a low oil content. An emulsified composition could be obtained.
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