JP2022080142A - Foamable oil-in-water type emulsified fat composition - Google Patents

Abstract

To provide whipped cream not inferior in melting feeling in the mouth nor excessively sweet, having high overrun, with shape-retaining properties and syneresis resistance while allowing easy normal-temperature selling, and to provide a foamable oil-in-water type emulsified fat composition to be served as a raw material thereof.SOLUTION: A foamable oil-in-water type emulsified fat composition contains 15 to 40 wt.% of prescribed fat, 36 to 57 wt.% of water component, 17 to 23 wt.% of saccharide, 0.01 to 0.25 wt.% of potassium sorbate and 0.048 to 0.8 wt.% of protein, specified quantities of three kinds of prescribed emulsifier, specified quantities of two kinds of polysaccharide, and 2 to 75 ppm, with pH 3 to 6. The foamable oil-in-water type emulsified fat composition is to be used to produce whipped cream for normal-temperature selling. Whipped cream for normal-temperature selling is obtained by whipping the foamable oil-in-water type emulsified fat composition and has overrun of 200 to 350%.SELECTED DRAWING: None

Description

The present invention relates to a foamable oil-in-water emulsified oil / fat composition for whipped cream, a whipped cream for sale at room temperature to which the composition is whipped, and a food containing the same.

In recent years, in the form of food sales, foods that can be sold at room temperature and have a long shelf life have become important from the viewpoint of equipment and energy, and the same applies to confectionery and bread, and a softer and lighter texture is required. There is. Therefore, from the viewpoint of compatibility with such confectionery and bread, whipped cream that melts in the mouth well, has a light and soft texture, does not lose its shape even at room temperature, has good shape retention, and does not easily separate from water. Cream is desired.

In order to enable sales at room temperature, usually, sugar is increased to enhance the bacteriostatic effect, or fats and oils having a high melting point are used to enhance the shape retention. If the overrun is low in that state, it will not melt in the mouth and will become a sweet whipped cream with a heavy texture. Therefore, in order to enhance overrun, emulsifiers are usually used extensively or hydroxypropylmethyl cellulose (HPMC) is usually used. However, even so, the shape retention and water separation resistance at room temperature are insufficient, and if the amount of emulsifier is large, the taste becomes strong, and if the amount of HPMC is too large, the viscosity increases, the melting in the mouth worsens, and the overrun decreases. , The water separation resistance is lowered and the productivity is lowered because it is difficult to dissolve.

For example, Patent Document 1 describes a water-soluble carbohydrate, (b1) hydrogenated vegetable fat, (c) an emulsifier formulation having an HLB of less than 9, (d1) a first HPMC, and (d2) a second. HPMC, (e) protein, (g) water, and the weight ratio of the first HPMC (d1) to the second HPMC (d2) is within a specific range, high overrun, hardness. A whip topping composition having (mouthfeel), rate of change in height, and good water release is disclosed. However, the whipped topping composition of Example 1 had an overrun of 292%, and although it had good shape retention and water separation resistance at 25 ° C. for 5 days, it was poorly melted in the mouth due to its low water content and high HPMC content. The whipped topping composition of Example 2 has an overrun of 309%, a high HPMC content but a large amount of water, and although there is no problem in melting in the mouth, the water separation resistance is insufficient and water separation occurs at 25 ° C for 1 day, so that the temperature is normal temperature. I can't stand the sale.

International Publication No. 2014/0633227

An object of the present invention is a whipped cream having a high overrun, shape retention and water separation resistance, and a low sweetness that does not cause a problem in melting in the mouth, even though it can be easily sold at room temperature, and a raw material thereof. It is to provide a foamable oil-in-water emulsified oil / fat composition.

As a result of diligent research to solve the above problems, the present inventors have included a specific amount of fat, water, saccharide, potassium sorbate, and protein, a specific amount of a specific emulsifier, and a specific amount of a specific polysaccharide. A whip obtained by foaming a foamable oil-in-water emulsified oil / fat composition containing a specific amount of calcium, a specific amount of a specific oil / fat in the oil / fat, and a specific range of median diameter and pH of oil droplets. It has been found that the docream can achieve high overrun, shape retention for 5 days at 25 ° C. and water separation resistance, has no problem in melting in the mouth, and has a modest sweetness, and has completed the present invention.

That is, the first of the present invention is to add 15 to 40% by weight of fat and oil, 36 to 57% by weight of water, and 17 to 23% by weight of saccharides (dry weight) in the whole foamable oil-in-water emulsified fat and oil composition. It contains 0.01 to 0.25% by weight of potassium sorbate, 0.048 to 0.8% by weight of protein, 0.3 to 0.5% by weight of emulsifier A, and 0.1 to 0% by weight of emulsifier B. It contains 25% by weight, emulsifier C in an amount of 0.1 to 0.25% by weight, and emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67, emulsifier C / (embroider A + emulsifier B) (weight ratio). ) Is 0.14 to 0.5, contains 0.01 to 0.4% by weight of polysaccharide X, 0.1 to 0.3% by weight of polysaccharide Y, and polysaccharide Y / polysaccharide X. (Weight ratio) is 0.25 to 30, contains 2 to 75 ppm of calcium, and the content of fat A is 48 to 100% by weight in the whole fat and oil, and the foamable oil-in-water emulsified fat and oil composition. Foamable oil-in-water emulsified fat composition (fat A) used for producing whipped cream for sale at room temperature, having a median diameter of 0.1 to 1.2 μm and a pH of 3 to 6 in the substance. : Fats and oils containing 50 to 60% by weight of saturated fatty acid of C12 or less, ₂₀ to 85% SFC at 25 ° C, and 3 to 15% SFC at 35 ° C, emulsifier A: 112 to HLB. 18 and a polysorbate containing 90 to 100% by weight of saturated fatty acids of C ₁₆ to C ₁₈ in total, emulsifier B: HLB of 0 to 9 and saturated fatty acids of C ₁₆ to C ₁₈ in total. Polyglycerin fatty acid ester containing 90 to 100% by weight, emulsifier C: Distilled glyceric acid fatty acid monoester containing 90 to 100% by weight of saturated fatty acids of C ₁₆ to C ₁₈ in total, polysaccharide X: Deacylated gellan gum, hydroxypropylmethyl cellulose having a viscosity of a 2% aqueous solution of polysaccharide Y: 2% at 20 ° C. of 20 to 110 mPa · s). In a preferred embodiment, the foaming according to the above description, wherein the HLB (weighted average) of the mixture of emulsifier A, emulsifier B and emulsifier C in the foamable oil-in-water emulsified oil / fat composition is 9.5 to 12.9. The present invention relates to an oil-in-water emulsified oil / fat composition.
The second aspect of the present invention relates to a whipped cream for sale at room temperature having an overrun of 200 to 350%, to which the above-mentioned foamable 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 above-mentioned whipped cream for sale at room temperature.
The fourth aspect of the present invention is to contain 15 to 40% by weight of fat and oil and 36 to 57% by weight of water in the whole foamable oil-in-water emulsified fat and oil composition, and the content of fat and oil A is 48 in the whole fat and oil. It is a method for producing a foamable oil-in-water emulsified oil / fat composition having an amount of ~ 100% by weight and a median diameter of oil droplets of 0.1 to 1.2 μm. In the whole composition, emulsifier A is 0.3 to 0.5% by weight, sugar is 17 to 23% by weight (dry weight), potassium sorbate is 0.01 to 0.25% by weight, and protein is 0.048 to 0.048%. It contains 0.8% by weight of polysaccharide X, 0.01 to 0.4% by weight of polysaccharide Y, 0.1 to 0.3% by weight of polysaccharide Y, 2 to 75 ppm of calcium, and polysaccharide Y / polysaccharide X ( In the aqueous phase portion in which each was dissolved so that the weight ratio) was 0.25 to 30, the emulsifier B was added to the oil and fat in an amount of 0.1 to 0.25% by weight in the entire foamable oil-in-water emulsified oil and fat composition. , Embroidery C is contained in an amount of 0.1 to 0.25% by weight, emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67, and emulsifier C / (embroidery A + emulsifier B) (weight ratio) is 0.14. It is characterized by adding an oil phase portion in which each is dissolved so as to be ~ 0.5, pre-emulsifying, homogenizing at a pressure of 5 to 52 MPa in the first stage / 3 to 12 in the second stage, and then sterilizing. A method for producing a foamable oil-in-water emulsified fat / oil composition used for producing a whipped cream for sale at room temperature having a pH of 3 to ₆ (fat A: C. Fats and oils containing up to 60% by weight, SFC at 25 ° C. is 20 to 85%, and SFC at 35 ° C. is 3 to 15%, emulsifier A: HLB is 12 to 18, and saturated fatty acids C ₁₆ to C ₁₈ are totaled. Polysolvate containing 90 to 100% by weight of total fatty acid, emulsifier B: Polyglycerin fatty acid ester containing 90 to 100% by weight of saturated fatty acids having HLB of 0 to ₉ and C16 to _C18 in total, emulsifier. C: Distilled glyceric acid fatty acid monoester containing 90 to 100% by weight of saturated fatty acids of C ₁₆ to C ₁₈ in total, polysaccharide X: deacylated gellan gum, polysaccharide Y: 2% aqueous solution. Hydroxypropylmethylcellulose) having a viscosity at 20 ° C. of 20-110 mPa · s).

According to the present invention, a whipped cream having high overrun, shape retention and water separation resistance, and having no problem of melting in the mouth, and a low-sweetness whipped cream, which can be easily sold at room temperature, and a raw material thereof. A foamable oil-in-water emulsified oil / fat composition can be provided.

Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention is an oil-in-water emulsion composed of an oil phase and an aqueous phase and has a foaming property. It has emulsifiers, polysaccharides and calcium, and the median diameter and pH of oil droplets are in a specific range.

It is preferable that the foamable oil-in-water emulsified oil / fat composition contains 15 to 40% by weight of the oil / fat. 20 to 40% by weight is more preferable, and 20 to 35% by weight is further preferable. If it is less than 15% by weight, sufficient shape retention may not be obtained for normal temperature sales, and if it is more than 40% by weight, melting in the mouth may become a problem. The fats and oils include at least fats and oils A.

The fat A contains 50 to 60% by weight of saturated fatty acids of C12 or less in the total constituent fatty acids, and the SFC at 25 ° C. is ₂₀ to 85%, preferably 50 to 85%, and more preferably 60 to 85%. Moreover, the SFC at 35 ° C. is 3 to 15%, preferably 3 to 12%. If the SFC at 25 ° C is lower than 20%, sufficient shape retention and water separation resistance may not be obtained for normal temperature sales, and if it is higher than 85%, melting in the mouth may become a problem. Further, if the SFC at 35 ° C. is lower than 3%, sufficient shape retention and water separation resistance may not be obtained for normal temperature sales, and if it is higher than 15%, melting in the mouth may become a problem. Here, the measurement of SFC is performed according to IUPAC 2.150 (a). The constituent fatty acids are measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is performed in accordance with the method described in "2.4.2.1 Fatty Acid Composition" of "Standard Oil and Fat Analysis Test Method" (published year: 1996) edited by Japan Oil Chemistry Association. ..

The content of the oil / fat A is preferably 48 to 100% by weight, more preferably 48 to 90% by weight, still more preferably 60 to 80% by weight, based on the total amount of the oil / fat contained in the foamable oil-in-water emulsified oil / fat composition. 60-70% by weight is particularly preferable. If it is less than 48% by weight, sufficient shape retention and water separation resistance may not be obtained for normal temperature sales.

In addition to the fat and oil A, the fat and oil may contain other edible fats and oils as long as the effects of the present invention are not impaired. Such other edible oils and fats are not particularly limited as long as they can be used for whipped cream, and for example, palm oil, palm oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil and cottonseed oil. Examples thereof include oils and fats derived from plants such as oils and fats derived from animals such as milk fats, oils separated from these oils and fats, extremely hardened oils, ester exchange oils, and mixed oils thereof. From the viewpoint of improving melting in the mouth, coconut oil, palm kernel oil and the like are preferable.

The foamable oil-in-water emulsified oil / fat composition preferably contains 36 to 57% by weight, more preferably 40 to 55% by weight, still more preferably 45 to 55% by weight. If it is less than 36% by weight, the emulsification stability may be deteriorated, and if it is more than 57% by weight, the shape retention property, water separation resistance and bacteriostatic action sufficient for normal temperature sales may be too weak. In the present invention, the bacteriostatic action is an action of suppressing the growth of general viable bacteria.

Examples of the saccharides include sugars such as white sugar, warm sugar, granulated sugar, grain sugar, processed sugar and liquid sugar, high fructose corn syrup, glucose, isomerized sugar, fructose, maltose and lactose, and reduced water candy. , Sugar alcohols such as reduced maltose sugar syrup can be exemplified, and at least one selected from those groups can be used.

The content of the saccharide is preferably 17 to 23% by weight, more preferably 20 to 23% by weight, by weight in the entire foamable oil-in-water emulsified oil / fat composition. If it is less than 17% by weight, the sweetness may be insufficient, the shape retention and water separation resistance sufficient for normal temperature sales may not be obtained, and the bacteriostatic effect may be too weak. If it is more than 23% by weight, it may be too sweet.

The potassium sorbate is a potassium salt of sorbic acid. The content thereof is preferably 0.01 to 0.25% by weight, more preferably 0.05 to 0.15% by weight, and 0.07 to 0.07 to the total content of the foamable oil-in-water emulsified oil / fat composition. 0.12% by weight is more preferable. If the content of potassium sorbate is less than 0.01% by weight, the bacteriostatic action may be too weak to withstand normal temperature sales, and if it is more than 0.25% by weight, the flavor may be deteriorated.

Further, in order to further increase the bacteriostatic effect of the potassium sorbate, it is preferable to set the pH of the foamable oil-in-water emulsified oil / fat composition to 3 to 6, and from the viewpoint of flavor, 4 to 5 is preferable. More preferred. In the present invention, the pH may be measured by a pH meter that can be measured by the glass electrode method.

Examples of the protein include casein protein, whey protein, soybean protein, pea protein and the like, and at least one selected from the group thereof can be used. From the viewpoint of good flavor and acid resistance, it is preferable to use whey protein.

The content of the protein is preferably 0.048 to 0.8% by weight, more preferably 0.1 to 0.5% by weight, and 0.15 to 0% by weight in the whole foamable oil-in-water emulsified oil / fat composition. 4% by weight is more preferable. If it is less than 0.048% by weight, sufficient water separation resistance may not be obtained for normal temperature sales, or the texture of the inner layer of whipped cream may deteriorate, and if it is more than 0.8% by weight, overrun may not increase. There is.

The emulsifier includes three types of emulsifier A, emulsifier B, and emulsifier C, and each is as follows.

The emulsifier A is a polysorbate having an HLB of 12 to 18, preferably 14 to 16, and containing 90 to 100% by weight of the total saturated fatty acids of C ₁₆ to C ₁₈ in the total constituent fatty acids, and is a polyoxymonostearate. Ethylene sorbitan is preferred.

The emulsifier A is added to the aqueous phase, and the content thereof is preferably 0.3 to 0.5% by weight, preferably 0.35 to 0.5% by weight, based on the entire foamable oil-in-water emulsified oil / fat composition. More preferably, 0.4 to 0.5% by weight is further preferable. If it is less than 0.3% by weight, the overrun may not be high. If it is more than 0.5% by weight, the effect of the present invention may reach a plateau, it may be so bad that melting in the mouth becomes a problem, or the flavor may be bad.

The emulsifier B has an HLB of 0 to 9, preferably 2 to 9, more preferably 3 to 9, still more preferably 5 to 9, and is composed of a total of saturated esters of C ₁₆ to C ₁₈ as a whole. It is a polyglycerin fatty acid ester containing 90 to 100% by weight, and specifically, among them, hexaglycerin tristearic acid ester, hexaglycerin pentastearic acid ester, tetraglycerin monostearic acid ester, tetraglycerin tristearic acid ester, tetraglycerin. Pentastearate is preferred, and at least one selected from the group can be used.

The emulsifier B is added to the oil phase, and the content thereof is preferably 0.1 to 0.25% by weight, preferably 0.13 to 0.22% by weight, based on the entire foamable oil-in-water emulsified oil / fat composition. More preferably, 0.15 to 0.22% by weight is further preferable. If it is less than 0.1% by weight, the overrun may not be high, and if it is more than 0.25% by weight, sufficient shape retention may not be obtained for normal temperature sales.

The emulsifier C is a distilled glycerin fatty acid monoester (monoglyceride) containing 90 to 100% by weight of the total constituent fatty acids of saturated fatty acids C ₁₆ to C ₁₈ , and the HLB is about 4. As the emulsifier C, glycerin monostearate is preferable. Here, the constituent fatty acids are measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is performed in accordance with the method described in "2.4.2.1 Fatty Acid Composition" of "Standard Oil and Fat Analysis Test Method" (published year: 1996) edited by Japan Oil Chemistry Association. ..

The emulsifier C is added to the oil phase, and the content thereof is preferably 0.1 to 0.25% by weight, more preferably 0.13 to 0.22% by weight, based on the total amount of the foamable oil-in-water emulsified oil / fat composition. It is preferable, and more preferably 0.15 to 0.22% by weight. If it is less than 0.1% by weight, the overrun may not be high, and if it is more than 0.25% by weight, it may reach a plateau depending on the effect of the present invention, or sufficient shape retention may not be obtained for normal temperature sales. be.

The emulsifier B / emulsifier A (weight ratio) is preferably 0.2 to 0.67, more preferably 0.26 to 0.57. If the ratio is smaller than 0.2, the overrun may not be high, and if it is larger than 0.67, sufficient shape retention for normal temperature sales may not be obtained.

The emulsifier C / (emulsifier A + emulsifier B) (weight ratio) is preferably 0.14 to 0.5, more preferably 0.18 to 0.42. If the ratio is less than 0.14, the overrun may not be high, and if it is more than 0.5, sufficient shape retention for normal temperature sales may not be obtained.

Further, from the viewpoint of increasing overrun, the HLB (weighted average) of the mixture of the emulsifier A, the emulsifier B and the emulsifier C in the foamable oil-in-water emulsified oil / fat composition is 9.5 to 12. It is preferably 9.9, more preferably 10-12.

The polysaccharides include two types, polysaccharide X and polysaccharide Y, and are as follows.

The polysaccharide X is a deacylated gellan gum from which an acyl group has been removed. The polysaccharide X is added to the aqueous phase, and the content thereof is preferably 0.01 to 0.4% by weight, preferably 0.03 to 0.3% by weight, based on the total amount of the foamable oil-in-water emulsified oil / fat composition. More preferably, 0.03 to 0.2% by weight is further preferable, and 0.05 to 0.15% by weight is particularly preferable. If it is less than 0.01% by weight, sufficient water separation resistance may not be obtained for normal temperature sales, and if it is more than 0.4% by weight, overrun may not be high.

The polysaccharide Y is hydroxypropylmethyl cellulose (abbreviation: HPMC) having a viscosity of a 2% aqueous solution at 20 ° C. of 20 to 110 mPa · s, preferably 20 to 90 mPa · s, preferably 30 to 80 mPa · s. More preferred. Here, the viscosity can be measured using a B-type viscometer (manufactured by TOKIMEC INC.).

The polysaccharide Y is added to the aqueous phase, and the content thereof is preferably 0.1 to 0.3% by weight, preferably 0.13 to 0.3% by weight, based on the total amount of the foamable oil-in-water emulsified oil / fat composition. More preferably, 0.15 to 0.3% by weight is further preferable, and 0.15 to 0.25% by weight is particularly preferable. If it is less than 0.1% by weight, sufficient water separation resistance may not be obtained for normal temperature sales, and if it is more than 0.3% by weight, melting in the mouth may become a problem.

The polysaccharide Y / polysaccharide X (weight ratio) is preferably 0.25 to 30, more preferably 0.75 to 10, further preferably 1.8 to 8, and preferably 1.8 to 5. Especially preferable. If the ratio is less than 0.25, sufficient shape retention may not be obtained for normal temperature sales, and if it is larger than 30, overrun may not be high.

The calcium can be supplied from raw milk, milk, skim milk, skim milk powder, whole fat powder, butter milk, butter milk powder, skim concentrated milk, full fat concentrated milk, sweetened milk, sugar-free milk, cream, butter, cheese. , Whey powder, whey permeate powder, whey protein, casein protein, processed milk products derived from raw milk containing calcium such as milky minerals, calcium salts such as calcium carbonate, calcium lactate, calcium chloride, calcium sulfate, etc. At least one selected from these groups can be used. From the viewpoint of flavor, it is particularly preferable to use buttermilk powder, whey permeate powder, and whey protein.

The calcium is added to the aqueous phase, and the content thereof is preferably 2 to 75 ppm, more preferably 20 to 70 ppm in the entire foamable oil-in-water emulsified oil / fat composition. If it is less than 2 ppm, sufficient shape retention may not be obtained for normal temperature sales, and if it is more than 75 ppm, overrun may not be high.

The foamable oil-in-water emulsified oil / fat composition of the present invention is, if necessary, an emulsifier, a thickener, a dairy raw material, a taste agent other than those described above, as long as the effect of the present invention is not impaired. It may contain shelf life improvers, colorants, flavors, salts, vitamins, minerals, antioxidants and other food ingredients.

Examples of the other emulsifier include polysorbates excluding emulsifier A, polyglycerin fatty acid esters excluding emulsifier B, glyceric acid fatty acid monoesters excluding emulsifier C, sucrose fatty acid esters, sorbitan fatty acid esters, synthetic emulsifiers such as propylene glycol fatty acid esters, and the like. Can be mentioned. At least one selected from these groups can be used.

Examples of the thickener include gellan gum having an acyl group, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, arabic gum, carboxymethyl cellulose, hydroxymethyl cellulose not corresponding to emulsifier Y, crystalline cellulose, and fine. Crystalline cellulose, starch, dextrin and the like can be mentioned, and at least one selected from these groups can be used.

As the milk raw material, the raw milk mentioned as the source of calcium or a processed milk product derived from raw milk containing calcium may be used, and further, the protein is separated and fractionated by a UF film, ion exchange resin treatment, or the like. , And salts of milk proteins such as casein sodium and casein potassium, and the like, and at least one selected from these groups can be used.

Examples of the taste agent include those obtained by enzymatically decomposing, heating, separating, fractionating, etc. the milk raw material, and at least one of these groups can be used.

Examples of the shelf life improver include those that can be used for food purposes such as glycine, sodium acetate, and lysozyme, and at least one selected from these groups can be used.

Examples of the colorant include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

Examples of the flavoring include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

The salts are not particularly limited as long as they are salts generally used in foods, and for example, sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, etc. Examples thereof include sodium hydrogen carbonate, potassium hydrogen carbonate, trisodium phosphate, disodium hydrogen phosphate and the like, and at least one selected from these groups can be used.

Examples of the vitamins include those that can be used for foods containing vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least one selected from these groups is used. can do.

Examples of the minerals include zinc, potassium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, phosphorus and the like, and are classified into foods and / or food additives containing these components. At least one of them can be used.

Examples of the antioxidant include those that can be used for foods containing antioxidant components such as vitamin E and rosemary extract as main components, and at least one selected from these groups may be used. can.

The median diameter of the oil droplets of the foamable oil-in-water emulsified oil / fat composition is preferably 0.1 to 1.2 μm, more preferably 0.3 to 1 μm, and further preferably 0.5 to 0.9 μm. preferable. If it is smaller than 0.1 μm, it may be difficult to manufacture, and if it is larger than 1.2 μm, sufficient shape retention for normal temperature sales may not be obtained. Here, the median diameter of the oil droplet is a particle diameter corresponding to 50% of the integrated distribution curve on a volume basis measured by a laser diffraction / scattering type particle size distribution measuring device LA-960V2 (Doriba Seisakusho Co., Ltd.).

Further, from the viewpoint of bacteriostatic action in normal temperature sales, the water activity (Aw) of the foamable oil-in-water emulsified oil / fat composition of the present invention is preferably in the range of 0.9 to 0.96. Aw is more preferably in the range of 0.9 to 0.95, and even more preferably in the range of 0.91 to 0.94. If the water activity is lower than 0.9, the sugar may be reduced as a result and the flavor may be deteriorated, and if it is higher than 0.96, the bacteriostatic effect may be too weak to withstand normal temperature sales. In order to keep Aw in the above range, the concentration of saccharides and the salt concentration in the aqueous phase may be increased. Here, the water activity can be measured using a water activity measuring device (manufactured by METER).

The foaming oil-in-water emulsified oil / fat composition of the present invention and the method for producing whipped cream using the foaming oil-in-water emulsified oil / fat composition are exemplified below. First, in water, the emulsifier A is 0.3 to 0.5% by weight, the saccharide is 20 to 35% by weight, and the protein is 0.048 to 0.8% by weight in the whole foamable oil-in-water emulsified oil / fat composition. , Polysaccharide X is 0.01 to 0.4% by weight, polysaccharide Y is 0.1 to 0.3% by weight, calcium is 2.0 to 75 ppm, and polysaccharide Y / polysaccharide X (weight ratio). An aqueous phase portion in which each is dissolved is prepared so that the value is 0.25 to 30.

Next, the fat and oil contains 0.1 to 0.25% by weight of emulsifier B and 0.1 to 0.25% by weight of emulsifier C in the entire foamable oil-in-water emulsified fat and oil composition, and emulsifier B / emulsifier A. An oil phase portion in which each was dissolved was prepared so that the (weight ratio) was 0.2 to 0.67 and the emulsifier C / (emulsifier A + emulsifier B) (weight ratio) was 0.14 to 0.5. Is pre-emulsified by adding to the aqueous phase portion, preferably the pressure of the first stage is 5 to 52 MPa / the pressure of the second stage is 3 to 12 MPa, and more preferably the pressure of the first stage is 20 to 25 MPa / the pressure of the second stage is 3 to 5 MPa. It is characterized by being sterilized according to a conventional method after being homogenized with.

Then, the obtained foamable oil-in-water emulsified oil / fat composition is subjected to an appropriate hardness according to the purpose of use such as sand, nappe, filling, or topping by using an open type whipper or a closed type continuous whipping machine. By whipping until it reaches, the whipped cream of the present invention can be obtained.

The whipped cream obtained by whipping the foamable oil-in-water emulsified oil / fat composition of the present invention until the overrun reaches 200 to 350% can be easily sold at room temperature, and has shape retention and water separation resistance. However, there is no problem with melting in the mouth.

Then, various foods can be provided by sandwiching, napping, filling, or topping the whipped cream.

Examples are 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 Examples, Comparative Examples and Reference Examples>
1) "Palm kernel extremely hydrogenated oil" manufactured by Kaneka Corporation (saturated fatty acid content of C ₁₂ or less: 53.0% by weight, C ₁₂ : 46.4% by weight, SFC at 25 ° C.: 69.2%, 35 SFC at ° C: 11.9%)
2) "Palm Extremely Hardened Oil" manufactured by Kaneka Corporation (saturated fatty acid content of C ₁₆ to C ₂₂ : 96.8% by weight, iodine value: 0.3)
₃ ) "Palm kernel oil" manufactured by Kaneka Corporation (saturated fatty acid of C12 or less: 51.2% by weight, SFC at 25 ° C: 17.6%, SFC at 35 ° C: 0%)
4) Tetraglycerin monostearic acid ester "SY Glycer MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3% by weight, HLB: 8.4)
5) Riken Vitamin Co., Ltd. monoglycerin stearic acid ester "Emulgy MS" (saturated fatty acid content of C ₁₆ to C ₁₈ : 96.1% by weight, HLB: 4.3)
6) "Yelkin TS" manufactured by ADM Co., Ltd.
7) Granulated sugar "Granulated sugar FNGMS" manufactured by Fuji Nihon Seito Corporation (water content: 0% by weight)
8) Showa Sangyo Co., Ltd. Hydrous Crystal Glucose "Showa Hydrous Crystal Glucose (CRD)" (Moisture content: 8.8% by weight)
9) Maltose syrup "MR25-50" manufactured by Showa Sangyo Co., Ltd. (moisture content: 24.6% by weight)
10) CP Kelco's deacylated gellan gum "Kelcogel"
11) HPMC "Methocel F50" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20 ° C: 50 mPa · s)
12) Kao Corporation Polysorbate 60 "Emazole S-120V" (Saturated fatty acid content of C16-18: 90.0% by weight, HLB: 14.9)
13) Whey Permeate Powder "WHEY PERMEATE POWDER --Food grade" manufactured by Lactalis Ingredients (protein content: 4.5% by weight, calcium content: 0.638% by weight)
14) Warrnambool Cheese & Butter Factory Company Holdings Limited whey protein "WPC80" (protein content: 76.5% by weight, calcium content: 0.4% by weight)
15) Buttermilk powder "Buttermilk powder" manufactured by Yotsuba Milk Products Co., Ltd. (protein content: 31.0% by weight, calcium content: 0.960% by weight, milk fat content 7.3% by weight)
16)) Disodium Hydrogen Phosphate "Disodium Phosphate (Anhydrous)" manufactured by Yoneyama Chemical Industry Co., Ltd.
17) Trisodium Phosphate "Trisodium Phosphate" manufactured by Yoneyama Chemical Industry Co., Ltd.
18) Naikai Salt Industries Co., Ltd. Salt "Nacle N"
19) Potassium sorbate manufactured by Ueno Fine Chemicals Industry Co., Ltd. "Potassium sorbate"
20) Citric acid manufactured by Fuso Chemical Industry Co., Ltd. "Purified citric acid (anhydrous)"
21) Kaneka Corporation "Palm Extremely Hardened Oil" (C ₁₂ or less saturated fatty acid content: 52.6% by weight, C ₁₂ : 41.5% by weight, SFC at 25 ° C: 20.1%, 35 ° C SFC: 5.1%)
22) Kaneka Corporation "Palm kernel fractionated hard hydrogenated oil" (saturated fatty acid content of C ₁₂ or less: 54.7% by weight, C ₁₂ : 50.3% by weight), SFC at 25 ° C: 83.9 %, SFC at 35 ° C: 3.9%)
23) "Palm oil" manufactured by Kaneka Corporation (saturated fatty acid content of C12 or less: _57.6 % by weight, _C12 : 45.1% by weight, SFC at 25 ° C: 1.1%, SFC at 35 ° C : 0%)
24) Kaneka Corporation "Palm kernel fractionated soft part hydrogenated oil" (C ₁₂ or less saturated fatty acid content: 46.7% by weight, C ₁₂ : 40.0% by weight, SFC at 25 ° C: 64.7% , 35 ° C SFC: 21.0%)
25) Tetraglycerin tristearic acid ester "SY Glycer TS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3% by weight, HLB: 4.6)
26) Xanthan gum "San Ace" manufactured by Saneigen FFI Co., Ltd.
27) HPMC "Methocel K99" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20 ° C: 99 mPa · s)
28) HPMC "Methocel E19" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20 ° C: 19 mPa · s)
29) HPMC "Methocel F4M" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20 ° C: 4000 mPa · s)
30) Polysorbate 80 "Emazole O-120V" manufactured by Kao Corporation (saturated fatty acid content of C16 to C18: 5.0% by weight, HLB: 15.0)
31) Polyglycerin mixed acid ester "SY Glycer THL-15" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acid content of C ₁₆ to C ₁₈ : 56.2% by weight, HLB: 3.3)

<Evaluation of shape retention>
The whipped cream obtained in Examples and Comparative Examples was stored at 25 ° C. for 5 days, and the state after storage was evaluated according to the following evaluation criteria.
The height retention rate before and after 5-point storage is 95% or more, and the shape retention at room temperature is very good. The height retention rate before and after 4-point storage is 85% or more and less than 95%, at room temperature. Good shape retention 3 points Height retention before and after storage is 75% or more and less than 85%, and there is no problem with shape retention at room temperature 2 points Height retention before and after storage is 65% or more 75 %, The shape retention at room temperature is slightly poor. 1 point The height retention rate before and after storage is less than 65%, and the shape retention at room temperature is very poor.

<Evaluation of water separation resistance>
The whipped cream obtained in Examples and Comparative Examples was stored at 25 ° C. for 5 days, and the state after storage was visually observed and evaluated on a scale of 5 points.
5 points Higher water separation resistance at room temperature than Example X2 4 points Higher water separation resistance at room temperature than Example X2 3 points Same as Example X2, no problem with water separation resistance at room temperature 2 points Compared to Example X2, the water separation resistance at room temperature is slightly lower, and there is a slight problem. 1 point Compared to Example X2, the water separation resistance at room temperature is very low, and there is a problem.

<Evaluation of bacteriostatic action>
The whipped cream obtained in Examples and Comparative Examples was stored at 25 ° C. for 5 days, and the general viable cell count was measured using a 3M Petrifilm Aerobic Count Plate (AC Plate). The number of days when the general viable cell count exceeded 1 × 10 ⁵ cells / g was evaluated, and the shortest number of days at N = 3 was used as the evaluation point.
5 points 120 hours (5 days) general viable cell count less than 1 x 10 ⁵ cells / g 4 points 96 hours (4 days) general viable cell count after storage 1 x 10 less than ⁵ cells / g 3 points 72 hours (3 days) General viable cell count after storage is 1 x 10 ⁵ cells / g or less 2 points 48 hours (2 days) General viable cell count after storage is 1 x 10 ⁵ cells / g or less 1 point 24 hours (1 day) General viable cell count after storage is less than 1 x 10 ⁵ cells / g

<Mouth melting evaluation>
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 Mouth-melting is very good compared to Example X3 4 points Mouth-melting is better than Example X3 3 points Mouth-melting is equivalent to Example X3 and there is no problem 2 points Mouth-melting is slightly better than Example X3 Bad 1 point Very bad mouthfeel compared to Example X3

<Sweetness evaluation>
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 Sweetness is considerably less than Example X2 4 points Sweetness is more modest than Example X2 3 points Sweetness is as modest as Example X2 2 points Sweeter than Example X2 Slightly strong 1 point Sweetness is considerably stronger than Example X2

<Comprehensive evaluation>
A: Overrun is 300% or more and less than 350%, bacteriostatic action evaluation is 3 points or more, and shape retention, melting in the mouth, water separation resistance, and sweetness are all 3.5 points or more. B: Overrun is 210% or more and less than 300%, bacteriostatic action evaluation is 3 points or more, and shape retention, melting in the mouth, water separation resistance, and sweetness are all 3.5 points or more. C: Overrun 200% or more and less than 350%, bacteriostatic action evaluation is 3 points or more, shape retention, mouth melting, water separation resistance, and sweetness are all 3.0 points or more, and 3.0 points or more 3 .There is at least one item with less than 5 points, or overrun is 200% or more and less than 210%, bacteriostatic action evaluation is 3 points or more, and all evaluations of shape retention, melting in the mouth, water separation resistance, and sweetness are all. Those with a score of 3.0 or higher do not meet the requirements of D: E, and have an overrun of 190% or more and less than 200%, and / or are evaluated for shape retention, melting in the mouth, resistance to water separation, bacteriostatic action, and sweetness. All with 2.0 points or more and at least one item with 2.0 points or more and less than 3.0 points E: Overrun is less than 190% and / or shape retention, melting in the mouth, water separation resistance, static At least one item in the evaluation of bacterial action / sweetness is less than 2.0 points (Example A1) Preparation of foamable oil-in-water emulsified oil / fat composition A1 Oil / fat A (palm nucleus) according to the formulation shown in Table 1. Extremely hardened oil, saturated fatty acid content of C12 or less: 53.0% by weight, SFC at 25 ° C: _69.2 , SFC at 35 ° C: 11.9) 16.5 parts by weight, palm kernel oil 9.0 parts by weight, emulsifier B (Tetraglycerin monostearate ester, saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3% by weight, HLB: 8.4) 0.20 parts by weight, emulsifier C (monoglycerin stearate ester, saturated of C ₁₆ to C ₁₈ ) Fatty acid content: 96.1% by weight, HLB: 4.3) 0.20 part by weight and 0.12 part by weight of soybean esterin were added and dissolved at 65 ° C. to prepare an oil phase part.

On the other hand, 6.0 parts by weight of granulated sugar, 14.0 parts by weight of grape sugar, 0.08 part by weight of polysaccharide X (deacylated gellan gum), and viscosity of polysaccharide Y (hydroxypropylmethylcellulose, 2% aqueous solution at 20 ° C.: 50 mPa · s) 0.20 parts by weight, emulsifier A (polysorbate, saturated fatty acid content of C ₁₆ to C ₁₈ : 90.0% by weight, HLB: 14.9) 0.45 parts by weight, whey permeate powder 0.20 parts by weight, whey An aqueous phase portion was prepared by dissolving 0.20 parts by weight of protein, 0.15 parts by weight of salt, 0.10 parts by weight of potassium sorbate, and 0.05 parts by weight of citrate in 52.55 parts by weight of warm water at 50 ° C. ..

While stirring the aqueous phase portion, the oil phase portion is mixed there and pre-emulsified for 10 minutes, and then homogenized at a pressure of 25.0 MPa in the first stage / 5.0 MPa in the second stage using a high-pressure homogenizer. After preheating to 90 ° C using a plate-type heater, sterilize at 140 ° C for 4 seconds using a UHT sterilizer (steam injection), evaporate and cool to 90 ° C, and then use a plate-type cooler to 45 ° C. After cooling to 5 ° C. using a high-pressure homogenizer again to homogenize at a pressure of 25.0 MPa in the first stage / 5.0 MPa in the second stage, the container is filled with a plate-type cooler cooled to 5 ° C., and the container is filled with -18. The mixture was frozen at ° C. for 3 days and thawed in a refrigerator at 5 ° C. to obtain a foamable oil-in-water emulsified oil / fat composition A1 having Aw (water activity): 0.965 and pH: 4.9. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A1 was measured, and the results are summarized in Table 1.

(Example A2) Preparation of foamable oil-in-water emulsified oil / fat composition A2 According to Table 1, the oil / fat A: was changed to 17.4 parts by weight, and palm extremely hydrogenated oil (C ₁₆ to C) without adding palm kernel oil. ₂₂ Saturated fatty acid content: 96.8% by weight, iodine value: 0.3) was added by 0.60 parts by weight, changed to 10.0 parts by weight of granulated sugar, and the same as in Example A1 except that the amount of water was adjusted. Then, a foamable oil-in-water emulsified oil / fat composition A2 having Aw: 0.932 and pH: 4.9 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A2 was measured, and the results are summarized in Table 1.

(Example A3) Preparation of foamable oil-in-water emulsified oil / fat composition A3 According to Table 1, the oil / fat A: was changed to 36.5 parts by weight, and 1.5 weight of palm extremely hydrogenated oil was added without adding palm kernel oil. A foamable oil-in-water emulsified oil / fat composition A3 having Aw: 0.952 and pH: 4.9 was obtained in the same manner as in Example A1 except that the amount of water was adjusted. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A3 was measured, and the results are summarized in Table 1.

(Example A4) Preparation of foamable oil-in-water emulsified oil / fat composition A4 According to Table 1, the oil / fat A was changed to 29.0 parts by weight, and 9.0 parts by weight of palm extremely hydrogenated oil was added without adding palm kernel oil. In addition, a foamable oil-in-water emulsified oil / fat composition A4 having Aw: 0.937 and pH: 4.9 was obtained in the same manner as in Example A2 except that the amount of water was adjusted. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A4 was measured, and the results are summarized in Table 1.

(Examples X1 to X4) Preparation of whipped cream X1 to X4 Put 4 kg of foamable oil-in-water emulsified fat composition A1 to A4 into a canto mixer ("CS type 20" manufactured by Kanto Mixer Industry Co., Ltd.). The product temperature was adjusted to 5 ° C., and whipping was performed under high-speed stirring conditions (380 rpm) until the hardness became 0.30 N to obtain whipped creams X1 to X4. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of the obtained whipped creams X1 to X4 were evaluated, and the results are summarized in Table 1.

From the results summarized in Table 1, the following was found. From Examples X1 to X4, in order to exert the effect of the present invention, the effect of the present invention is exhibited in the range of the oil and fat content in the entire foamable oil-in-water emulsified oil and fat composition in the range of 15 to 40% by weight, and the effect of the present invention is 20 to 35. It was found that the effect of the present invention was increased in the range of% by weight and the water content was in the range of 36 to 57% by weight.

(Examples A5, A6, Comparative Example B1) Preparation of foamable oil-in-water emulsified fat composition A5, A6, B1 According to Table 2, the fat A was added in an amount of 24.2 parts by weight, 13.0 parts by weight, and 11. Foamable oil-in-water emulsified oil composition in the same manner as in Example A1 except that the amount was changed to 5 parts by weight and the palm kernel oil was changed to 1.3 parts by weight and 14.0 parts by weight, respectively. Objects A5, A6 and B1 were obtained. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A5, A6, and B1 were measured, and the results are summarized in Table 2.

(Examples X5, X6, Comparative Example Y1) Preparation of whipped cream X5, X6, Y1 Foamable oil-in-water emulsified fat composition A5, A6, B1 are whipped and whipped in the same manner as in Example X1, respectively. Creams X5, X6 and Y1 were obtained. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of the obtained whipped creams X5, X6, and Y1 were evaluated, and the results are summarized in Table 2.

From the results summarized in Table 2, the following was found. From Examples X1, X3, X5, X6 and Comparative Example Y1, the effect of the present invention is exhibited in the range where the content of the fat A in the whole fat and oil is in the range of 48 to 100% by weight, and the effect of the present invention is obtained in the range of 48 to 90% by weight. It became clear that Further, when the content of the fat A was 51.0% by weight, all the evaluation values were good, whereas when the content of the fat A was 45.0% by weight, the shape was sufficiently retained for normal temperature sales. Since the properties and water separation resistance were not obtained, it was presumed that if the content of the fat A in the whole fat was less than 48% by weight, the effect of the present invention would not be sufficiently exhibited.

(Example A7) Preparation of foamable oil-in-water emulsified oil / fat composition A7 According to Table ₃ , coconut oil extremely hydrogenated oil (saturated fatty acid content of C12 or less: 52.6 weight) was used as oil / fat A instead of palm nucleus extremely hydrogenated oil. %, C ₁₂ : 41.5% by weight, SFC at 25 ° C: 20.1%, SFC at 35 ° C: 5.1%) in the same manner as in Example A1, Aw: 0.965, pH: 4.9. A foamable oil-in-water emulsified oil / fat composition A7 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A7 was measured, and the results are summarized in Table 3.

(Example A8) Preparation of foamable oil-in-water emulsified oil / fat composition A8 According to Table ₃ , instead of palm nucleus extremely hydrogenated oil as oil / fat A, palm nucleus fractionated hard hydrogenated oil (saturated fatty acid content of C12 or less: Aw: 0.965, pH: ₄ . A foamable oil-in-water emulsified oil / fat composition A8 of 9 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A8 was measured, and the results are summarized in Table 3.

(Comparative Example B2) Preparation of foamable oil-in-water emulsified oil / fat composition B2 According to Table ₃ , the oil / fat A was not blended, and instead, the hydrogenated oil in the palm nucleus fractionated soft part (saturated fatty acid content of C12 or less: 46.7 weight). %, C ₁₂ : 40.0% by weight, SFC at 25 ° C: 64.7%, SFC at 35 ° C: 21.0%): 16.5 parts by weight in the same manner as in Example A1, Aw: 0.965, A foamable oil-in-water emulsified oil / fat composition B2 having a pH of 4.9 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition B2 was measured, and the results are summarized in Table 3.

(Comparative Example B3) Preparation of foamable oil-in-water emulsified oil / fat composition B3 According to Table 3, coconut oil (saturated fatty acid content of C ₁₂ or less: 57.6% by weight, C ₁₂ :) was not blended with oil / fat A. 45.1% by weight, SFC at 25 ° C: 1.1%, SFC at 35 ° C: 0%): 16.5 parts by weight in the same manner as in Example A1, Aw: 0.965, pH: 4.9. The foamable oil-in-water emulsified oil / fat composition B3 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition B3 was measured, and the results are summarized in Table 3.

(Examples X7, X8, Comparative Examples Y2, Y3) Preparation of whipped cream X7, X8, Y2, Y3 Foamable oil-in-water emulsified fat composition A7, A8, B2, B3 were made in the same manner as in Example X1, respectively. And whipped to obtain whipped creams X7, X8, Y2 and Y3. The overrun, shape retention, water separation resistance, bacteriostatic effect, mouth-dissolving, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 3.

From the results summarized in Table 3, the following was found. From X1, X7, X8 and Comparative Examples Y2 and Y3, it was clarified that the effect of the present invention is exhibited in the range of the saturated fatty acid content of _C12 or less in the fat A in the range of 50 to 60% by weight. Further, SFC at 25 ° C.: 83.9%, SFC at 35 ° C.: 3.9% (Example X8), SFC at 25 ° C.: 69.2%, SFC at 35 ° C.: 11.9% (Example X1). ), All the evaluation values were good, whereas at 25 ° C. SFC: 20.1% and 35 ° C. SFC: 5.1% (Example X7), the evaluation values of shape retention and water separation resistance were 3. At 25 ° C. SFC: 1.1% and 35 ° C. SFC: 0% (Comparative Example Y3), the evaluation values of shape retention and water separation resistance were 1,25 ° C. SFC: 64.7%, 35 ° C. SFC: 21.0% (Comparative Example Y3) had an evaluation value of melting in the mouth of 2.0, so the SFC at 25 ° C satisfied the range of 20 to 85%, and the SFC at 35 ° C was 3. It has been clarified that the effect of the present invention is exhibited when the range of about 15% is satisfied. Further, it was presumed that the effect of the present invention was greater in the range where the SFC at 25 ° C. was 50 to 85% and the SFC at 35 ° C. was 3 to 15%.

(Example A9, Comparative Example B4) Preparation of foamable oil-in-water emulsified oil / fat compositions A9 and B4 According to Table 4, whey protein: 0.06 part by weight, 0.04 weight without blending whey permeate powder. Foamable oil-in-water emulsified oil / fat compositions A9 and B4 were obtained in the same manner as in Example A1 except that the amounts of water were adjusted. Their Aw was 0.966 (A9), 0.966 (B4) and the pH was 4.8 (A9), 4.8 (B4). The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A9 and B4 were measured, and the results are summarized in Table 4.

(Example A10, Comparative Example B5) Preparation of foamable oil-in-water emulsified oil / fat compositions A10 and B5 According to Table 4, whey protein was changed to 0.70 part by weight and 1.05 part by weight, respectively, and butter was used for each. Milk powder: 0.70 parts by weight was added to obtain foamable oil-in-water emulsified oil / fat compositions A10 and B5 in the same manner as in Example A1 except that the amount of water was adjusted. Their Aw was 0.963 (A10) and 0.963 (B5), and the pH was 5.4 (A10) and 5.5 (B5). The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A10 and B5 were measured, and the results are summarized in Table 4.

(Examples X9, X10, Comparative Examples Y4, Y5) Preparation of whipped cream X9, X10, Y4, Y5 Foamable oil-in-water emulsified fat composition A9, A10, B4, B5 were made in the same manner as in Example X1, respectively. And whipped to obtain whipped creams X9, X10, Y4 and Y5. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of the obtained whipped creams X9, X10, Y4, and Y5 were evaluated, and the results are summarized in Table 4. In the whipped cream Y4, the texture of the inner layer was uneven.

From the results summarized in Table 4, the following was found. From Examples X1, X9, X10 and Comparative Examples Y4 and Y5, the effect of the present invention was exhibited in the range of the protein content in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.048 to 0.8% by weight. , The effect of the present invention was found to be greater in the range of 0.1 to 0.5% by weight. Further, as the protein content becomes less than 0.17% by weight, the evaluation values of water separation resistance and bacteriostatic action tend to decrease, and when the content is 0.05% by weight, shape retention and water separation resistance tend to decrease. On the other hand, when the content was 0.03% by weight, sufficient water separation resistance was not obtained for normal temperature sales, so the protein content was 0.048% by weight. If it is less than that, it is presumed that the effect of the present invention is not sufficiently exhibited. Furthermore, as the protein content increases above 0.17% by weight, the overrun value and the evaluation value of melting in the mouth tend to decrease, and when the content is 0.79% by weight, the melting in the mouth is 3.5. On the other hand, when the content was 1.07% by weight, it was so bad that melting in the mouth became a problem. Therefore, when the protein content exceeds 0.8% by weight, the effect of the present invention is exhibited. It was inferred that it did not play well.

Further, from Examples X9, X10 and Comparative Example Y4, the effect of the present invention was exhibited in the range of the calcium content in the whole foamable oil-in-water emulsified oil / fat composition in the range of 2 to 75 ppm, and the present invention was exhibited in the range of 20 to 70 ppm. It became clear that the effect of the invention was greater. In addition, the overrun tends to decrease as the calcium content exceeds 26 ppm. When the content is 71 ppm, the overrun value is 280%, whereas when the content is 79 ppm, the overrun tends to decrease. Since the orchid was 245 and the mouthfeel became too bad, it was inferred that the effect of the present invention was not sufficiently exhibited when the calcium content exceeded 75 ppm. Further, as the calcium content is less than 26 ppm, the shape retention and water separation resistance tend to decrease, and when the content is 2.4 ppm, the evaluation value of water separation resistance is 3 (there is no problem in normal temperature sales). Therefore, it was inferred that if the calcium content was less than 2 ppm, sufficient water separation resistance could not be obtained for normal temperature sales.

(Examples A11, A12, Comparative Examples B6, B7) Preparation of foamable oil-in-water emulsified oil / fat composition A11, A12, B6, B7 According to Table 5, the blending amounts of emulsifier A were 0.32 parts by weight and 0, respectively. Change to .48 parts by weight, 0.25 parts by weight, and 0 parts by weight (without compounding), adjust the amount of water, and polysorbate only in Comparative Example B7 (saturated fatty acid content of C ₁₆ to C ₁₈ : 5.0% by weight, HLB: 15.0): Foamable oil-in-water emulsified fat composition A11, A12, B6, B7 was obtained in the same manner as in Example A1 except that 0.45 parts by weight was blended. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A11, A12, B6, and B7 were measured, and the results are summarized in Table 5.

(Examples X11, X12, Comparative Examples Y6, Y7) Preparation of whipped cream X11, X12, Y6, Y7 Foamable oil-in-water emulsified fat composition A11, A12, B6, B7 were made in the same manner as in Example X1, respectively. And whipped to obtain whipped creams X11, X12, Y6 and Y7. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of the obtained whipped creams X11, X12, Y6, and Y7 were evaluated, and the results are summarized in Table 5.

From the results summarized in Table 5, the following was found. From Examples X1, X11, X12 and Comparative Example Y6, the effect of the present invention was exhibited in the range of the content of emulsifier A in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.3 to 0.5% by weight. , 0.4 to 0.5% by weight, revealed that the effect of the present invention is greater. Further, the overrun value tends to decrease as the content is less than 0.48% by weight, and the overrun value is 263% when the content is 0.32% by weight and 0.25% by weight. Since the overrun did not increase, it was inferred that the effect of the present invention would not be sufficiently exerted if the content of emulsifier A was less than 0.3.

Further, it was clarified that the effect of the present application is exhibited when the HLB of emulsifier A is 12 to 18 and the total content of saturated fatty acids of C ₁₆ to C ₁₈ is 90% by weight or more in the total constituent fatty acids, and C ₁₆ to C 16 of emulsifier A. When the total content of the saturated fatty acid of _C18 was 5.0% by weight in the total constituent fatty acids and the HLB was 15.0, the overrun was not sufficiently high and the melt-in-the-mouth was poor. It is presumed that the effect of the present invention is not sufficiently exhibited when the total content of the above is less than 90% by weight.

(Example A13, Comparative Example B8) Preparation of foamable oil-in-water emulsified oil / fat compositions A13 and B8 According to Table 6, emulsifier B (tetraglycerin monostearic acid ester, saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3). Foamable oil-in-water emulsified fat and oil in the same manner as in Example A1 except that the blending amounts of% by weight and HLB: 8.4) were changed to 0.12 parts by weight and 0.05 parts by weight, respectively, and the amount of water was adjusted. Compositions A13 and B8 were obtained. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A13 and B8 were measured, and the results are summarized in Table 6.

(Example A14, Comparative Example B9) Preparation of foamable oil-in-water emulsified oil / fat compositions A14 and B9 According to Table 6, emulsifier B (tetraglycerin monostearic acid ester, saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3). Weight%, HLB: 8.4) was not added, and in Example A14, emulsifier B (tetraglycerin tristearic acid ester, saturated fatty acid content of C ₁₆ to C ₁₈ : 98.3% by weight, HLB: 4.6): 0.20 weight. In Comparative Example B9, the same as in Example A1 except that the polyglycerin fatty acid ester (saturated fatty acid content of C ₁₆ to C ₁₈ : 56.2% by weight, HLB: 3.3): 0.20 part by weight was blended. The foamable oil-in-water emulsified oil / fat compositions A14 and B9 were obtained. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A14 and B9 were measured, and the results are summarized in Table 6.

(Examples X13, X14, Comparative Examples Y8, Y9) Preparation of whipped cream X13, X14, Y8, Y9 Foamable oil-in-water emulsified fat composition A13, A14, B8, B9 were made in the same manner as in Example X1, respectively. And whipped to obtain whipped creams X13, X14, Y8 and Y9. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of the obtained whipped creams X13, X14, Y8, and Y9 were evaluated, and the results are summarized in Table 6.

From the results summarized in Table 6, the following was found. From Examples X1 and X13 and Comparative Example Y8, it is possible to exert the effect of the present invention in the range of the content of emulsifier B in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.1 to 0.25% by weight. It became clear. Further, as the content was less than 0.20% by weight, the overrun value and the evaluation value of melting in the mouth tended to decrease, and in the case of 0.12% by weight, the evaluation value of melting in the mouth was 3.5. On the other hand, in the case of 0.05% by weight, it was so bad that melting in the mouth became a problem, so it was inferred that the effect of the present invention would not be sufficiently exerted if the content of emulsifier B was less than 0.1% by weight. ..

Further, from Examples X1, X14, and Comparative Example Y9, it was clarified that if the HLB of the emulsifier B was 0 to 9, the effect of the present application was exhibited, and the effect of the present invention was greater in the range of 5 to 9. Furthermore, it was clarified that when the total content of the saturated fatty acids C ₁₆ to C ₁₈ was 56.2% by weight in the total constituent fatty acids, the melting in the mouth became a problem.

Further, from Examples X1, X11, X13, X14 and Comparative Examples Y6 and Y8, if the weight ratio of emulsifier B / emulsifier A is within the range of 0.2 to 0.67, the effect of the present invention is suitably exhibited. It was clarified that when the weight ratio was 0.80, the overrun did not increase, and when it was 0.11, it became so bad that melting in the mouth became a problem.

(Examples A15, A16, Comparative Example B10) Preparation of foamable oil-in-water emulsified oil / fat compositions A15, A16, B10 According to Table 7, emulsifier C (monoglycerin stearic acid ester, saturated fatty acid containing C ₁₆ to C ₁₈ ) is contained. Amount: 96.1% by weight, HLB: 4.3) were changed to 0.12 parts by weight, 0.24 parts by weight, and 0.05 parts by weight, respectively, and the same as in Example A1 except that the amount of water was adjusted. The foamable oil-in-water emulsified oil / fat compositions A15, A16, and B10 were obtained. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A15, A16, and B10 were measured, and the results are summarized in Table 7.

(Examples X15, X16, Comparative Example Y10) Preparation of whipped creams X15, X16, Y10 The obtained foaming oil-in-water emulsified oil / fat compositions A15, A16, and B10 were whipped in the same manner as in Example X1, respectively. , Whipped creams X15, X16, Y10 were obtained. The overrun, shape retention, water separation resistance, bacteriostatic action, and melting in the mouth of each of the obtained whipped creams were evaluated, and the results are summarized in Table 7.

From the results summarized in Table 7, the following was found. From Examples X1, X15, X16 and Comparative Example Y10, the effect of the present invention was exhibited in the range of the content of emulsifier C in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.1 to 0.25% by weight. , The effect of the present invention is greater in the range of 0.18 to 0.22% by weight, and when the content is 0.05% by weight, the overrun does not become high and the melting in the mouth becomes so bad that it becomes a problem. It became clear.

Furthermore, from the results summarized in Tables 5, 6 and 7, the following was found. From Examples X1, X11 to X26 and Comparative Examples Y6 to Y10, it is suggested that the effect of the present invention is exhibited when the weight ratio of emulsifier C / (emulsifier A + B) is within the range of 0.14 to 0.5. It was clarified that when the weight ratio was 0.08, the overrun was not high and the melting in the mouth became a problem, and when the weight ratio was 1.00, the melting in the mouth became a problem.

(Examples A17 to A20, Comparative Example B11) Preparation of foamable oil-in-water emulsified oil / fat compositions 17 to A20 and B11 Polysaccharide X: 0.03 parts by weight, 0.35 parts by weight, 0. Change to 01 parts by weight, 0.35 parts by weight, 0.42 parts by weight, and polysaccharide Y: 0.20 parts by weight, 0.10 parts by weight, 0.10 parts by weight, 0.25 parts by weight, 0. Foamable oil-in-water emulsified oil / fat compositions A17 to A20 and B11 were obtained in the same manner as in Example A1 except that the amount of water was adjusted to 20 parts by weight. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A17 to A20 and B11 were measured, and the results are summarized in Table 8.

(Comparative Example B12) Preparation of foamable oil-in-water emulsified oil / fat composition B12 According to Table 8, the same as in Example A1 except that the polysaccharide X was not blended and xanthan gum: 0.08 part by weight was added instead. Then, a foamable oil-in-water emulsified oil / fat composition B12 having Aw: 0.965 and pH: 4.9 was obtained. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition B12 was measured, and the results are summarized in Table 8.

(Examples X17 to X20, Comparative Examples Y11 and Y12) Preparation of whipped creams X17 to X20, Y11 and Y12 Foamable oil-in-water emulsified oil and fat compositions A17 to A20, B11 and B12 are made in the same manner as in Example X1, respectively. And whipped to obtain whipped creams X17 to X20, Y11 and Y12. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 8.

From the results summarized in Table 8, the following was found. From Examples X1 and X17 and Comparative Example Y11, the effect of the present invention was exhibited in the range of the content of polysaccharide X in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.01 to 0.4% by weight. It has been clarified that the effect of the present invention is greater in the range of 0.05 to 0.15% by weight, and that in the case of 0.42% by weight, the overrun does not increase and the melting in the mouth becomes so bad that it becomes a problem. .. Furthermore, from Example X1 and Comparative Example Y12, it was clarified that when xanthan gum was used instead of polysaccharide X, which is a deacylated gellan gum, sufficient water separation resistance could not be obtained for normal temperature sales.

(Examples A21 and A22) Preparation of foamable oil-in-water emulsified oil and fat compositions A21 and A22 According to Table 9, the blending amount of the polysaccharide Y (HPMC, viscosity of 2% aqueous solution at 20 ° C.: 50 mPa · s) was adjusted. Foamable aqueous oil-type emulsified oil / fat compositions A21 and A22 were obtained in the same manner as in Example A1 except that the amounts were changed to 0.12 parts by weight and 0.28 parts by weight, respectively, and the amount of water was adjusted. Their Aw was 0.965 and the pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A21 and A22 were measured, and the results are summarized in Table 9.

(Examples A23, Comparative Examples B13, B14) Preparation of foamable oil-in-water emulsified oil / fat compositions A23, B13, B14 According to Table 9, the viscosity of the polysaccharide Y (HPMC, 2% aqueous solution at 20 ° C.: 50 mPa. s) is not added, instead the polysaccharide Y (HPMC, viscosity of 2% aqueous solution at 20 ° C.: 99 mPa · s): 0.20 parts by weight, HPMC (viscosity of 2% aqueous solution at 20 ° C.: 19 mPa · s). s): 0.20 part by weight, HPMC (viscosity of 2% aqueous solution at 20 ° C.: 4000 mPa · s): Foamable polysaccharide oil in the same manner as in Example A1 except that it was changed to 0.20 part by weight. Molded emulsified oil and fat compositions A23, B13 and B14 were obtained. Their Aw was 0.965, respectively, and their pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A23, B13, and B14 were measured, and the results are summarized in Table 9.

(Examples X21 to X23, Comparative Examples Y13 and Y14) Preparation of whipped creams X21 to X23, Y13 and Y14 The obtained foamable oil-in-water emulsified oil and fat compositions A21 to A23, B13 and B14 are used in Examples X1 respectively. The whipped creams X21 to X23, Y13, and Y14 were obtained by whipping in the same manner. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 9.

From the results summarized in Table 9, the following was found. From Examples X1, X21, and X22, the content of the polysaccharide Y in the entire foamable oil-in-water emulsified oil / fat composition is in the range of 0.1 to 0.3% by weight, more preferably 0.15 to 0. It has been clarified that the effect of the present invention is suitably exhibited in the range of 25% by weight. Further, when the case where the content is 0.20% by weight (Example X1) and the case where the content is 0.12% by weight (Example X21) are compared, the water separation resistance of Example X21 having a low content is lower. Since the evaluation value was 3 (there was no problem in normal temperature sales), it was inferred that if the content was less than 0.1% by weight, sufficient water separation resistance could not be obtained for normal temperature sales. Further, when the case where the content is 0.20% by weight (Example X1) and the case where the content is 0.28% by weight (Example X22) are compared, the evaluation value of melting in the mouth is higher in Example X22 having a higher content. The low value was 3.7, suggesting that if the content exceeds 0.3% by weight, melting in the mouth becomes a problem.

Further, from Examples X1 and X23 and Comparative Examples Y13 and Y14, the effect of the present invention is exhibited if the viscosity of a 2% aqueous solution of hydroxypropylmethylcellulose used as the polysaccharide Y at 20 ° C. is in the range of 20 to 110 mPa · s. , 30 to 70 mPa · s is preferable, when the viscosity is 19 mPa · s, sufficient water separation resistance cannot be obtained for normal temperature sales, and at 4000 mPa · s, overrun does not increase and melting in the mouth becomes so bad that it becomes a problem. It became clear.

Then, from the results summarized in Tables 8 and 9, the following was found. From Examples X1, X27 to X23 and Comparative Examples Y11 and Y12, the present invention has a polysaccharide Y / polysaccharide X (weight ratio) in the range of 0.25 to 30 in the entire foamable oil-in-water emulsified oil / fat composition. It has been clarified that the effect of the present invention is greater in the range of 1.8 to 5.

(Examples A24 and A25) Preparation of foamable oil-in-water emulsified oil and fat compositions A24 and A25 Granule sugar: 4.2 parts by weight and 8.0 parts by weight were changed according to Table 10, and only Example A25 was maltose syrup. : 2.7 parts by weight was added and the amount of water was adjusted in the same manner as in Example A1 to obtain foamable oil-in-water emulsified oil and fat compositions A24 and A25. Their Aw were 0.971 (A24) and 0.952 (A25), respectively, and their pH was 4.9, respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A24 and A25 were measured, and the results are summarized in Table 10.

(Examples X24 and X25) Preparation of whipped creams X24 and X25 The foamable oil-in-water emulsified oil and fat compositions X24 and X25 obtained in Examples A24 and A25 are whipped and whipped in the same manner as in Example X1, respectively. Docream X24 and X25 were obtained. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 10.

From the results summarized in Table 10, the following was found. From Examples X1, X24, and X25, the effect of the present invention was exhibited in the range of 17 to 23% by weight of the saccharide content (dry weight) in the whole foamable oil-in-water emulsified oil / fat composition, and 18 to 21% by weight. It became clear that the effect of the present invention was greater in the range of%. Further, when the content was 17.1% by weight (Example X24) as compared with the case where the content was 18.9% by weight (Example X1), the water separation resistance was low and the evaluation value was 3, so the above range was set. If it falls below this, it is inferred that sufficient water separation resistance cannot be obtained for normal temperature sales. Further, when the content was 22.8% by weight (Example X25) as compared with the case where the content was 18.9% by weight (Example X1), the sweetness was strong and the evaluation value was 3.0. It was speculated that if the range was exceeded, the sweetness would become too strong.

(Examples A26 and A27) Preparation of foamable oil-in-water emulsified oil and fat compositions A26 and A27 According to Table 11, potassium sorbate was changed to 0.03 part by weight and 0.23 part by weight, and the amount of water was adjusted. Foamable oil-in-water emulsified oil / fat compositions A26 and A27 were obtained in the same manner as in Example A1. Their Aw were 0.965 (A26) and 0.962 (A27), respectively, and their pH was 4.7 (A26) and 5.4 (A27), respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A26 and A27 were measured, and the results are summarized in Table 11. The whipped cream X27 had a slightly bitter taste than the whipped cream X1.

(Examples A28 and A29) Preparation of foamable oil-in-water emulsified oil and fat compositions A28 and A29 According to Table 11, citric acid was changed to 0.10 parts by weight and 0.015 parts by weight, and the amount of water was adjusted. Foamable oil-in-water emulsified oil / fat compositions A28 and A29 were obtained in the same manner as in Example A1 except for the above. Their Aw were 0.965 (A28) and 0.965 (A29), respectively, and their pH was 3.3 (A28) and 5.8 (A29), respectively. The median diameters of the obtained foamable oil-in-water emulsified oil / fat compositions A28 and A29 were measured, and the results are summarized in Table 11.

(Examples X26 to X29) Preparation of whipped creams X26 to X29 The foamable oil-in-water emulsified oil and fat compositions A26 to A29 obtained in Examples A26 to A29 are whipped and whipped in the same manner as in Example X1, respectively. Docreams X26-X29 were obtained. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 11. The whipped cream X28 had a slightly more sour taste than the whipped cream X1.

From the results summarized in Table 11, the following was found. From Examples X1, X26, and X27, it is clear that the effect of the present invention is exhibited in the range of the content of potassium sorbate in the whole foamable oil-in-water emulsified oil / fat composition in the range of 0.01 to 0.25% by weight. It became. Further, when the Example X1 having the content of 0.10% by weight and the Example X26 having the content of 0.03% by weight were compared, the bacteriostatic effect was lower in the X26 having the smaller content. It was speculated that if the content was lower than 0.01% by weight, the bacteriostatic action would not be sufficient for normal temperature sales. Further, when the Example X1 having the content of 0.10% by weight and the Example X27 having the content of 0.23% by weight were compared, the X27 having a large content had a slightly bitter taste. Therefore, it was inferred that if the content is higher than 0.25% by weight, the bitterness may become too strong.

Further, from Examples X1, X28, and X29, it was clarified that the effect of the present invention is exhibited in the range of pH in the whole foamable oil-in-water emulsified oil / fat composition in the range of 3 to 6. Further, comparing Example X1 having a pH of 4.9 and Example X28 having a pH of 3.3, X28 having a low pH had a slightly sour taste. Therefore, when the pH was lower than 3, the sour taste was felt. It was inferred that it would become too strong. Further, comparing Example X1 having a pH of 4.9 and Example X29 having a pH of 5.8, the pH of X29 was higher than that of 6 because the bacteriostatic effect was weaker and the evaluation value was 3. It was speculated that if it was high, the bacteriostatic action might not be strong enough for normal temperature sales.

(Example A30) Preparation of foamable oil-in-water emulsified oil / fat composition A30 Examples except that the pressure of the high-pressure homogenizer after sterilization was changed to 50.0 MPa in the first stage and 10.0 MPa in the second stage according to Table 12. In the same manner as in A1, a foamable oil-in-water emulsified oil / fat composition A30 was obtained. The foamable oil-in-water emulsified oil / fat composition A30 had an Aw of 0.965 and a pH of 4.9. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A30 was measured, and the results are summarized in Table 12.

(Example A31) Preparation of foamable oil-in-water emulsified oil / fat composition A31 Example except that the pressure of the high-pressure homogenizer after sterilization was changed to 6.0 MPa in the first stage / 2.0 MPa in the second stage. In the same manner as in A1, the foamable oil-in-water emulsified oil / fat composition A31 was obtained, and the foamable oil-in-water emulsified oil / fat composition A31 had an Aw of 0.965 and a pH of 4.9. The median diameter of the obtained foamable oil-in-water emulsified oil / fat composition A31 was measured, and the results are summarized in Table 12.

(Examples X30 and X31) Preparation of whipped creams X30 and X31 The foamable oil-in-water emulsified oil and fat compositions A30 and A31 obtained in Examples A30 and A31 are whipped and whipped in the same manner as in Example X1, respectively. Docream X30 and X31 were obtained. The overrun, shape retention, water separation resistance, bacteriostatic action, melting in the mouth, and sweetness of each of the obtained whipped creams were evaluated, and the results are summarized in Table 12.

From the results summarized in Table 12, the following was found. From Examples X1, X30, and X31, it was clarified that the effect of the present invention is exhibited in the range of the median diameter of the oil droplets of the oil-in-water emulsified oil / fat composition in the range of 0.1 to 1.2 μm. Further, when Example A1 having the value of 0.552 μm and Example X31 having the value of 1.192 μm are compared, the evaluation value of shape retention and water separation resistance is lower in Example X31, which is 3. From this, it was inferred that if the value exceeds 1.2 μm, sufficient shape retention and water separation resistance cannot be obtained for normal temperature sales. Further, when the example A1 having the value of 0.552 μm and the example A30 having the value of 0.246 μm are compared, the overrun value and the evaluation value of melting in the mouth are lower in the example A30, and the evaluation of melting in the mouth is evaluated. Since the value was 3.4, it was inferred that if the value was less than 0.1 μm, the overrun did not increase and the melting in the mouth became a problem.

Further, the effect of the present invention is suitably exhibited in the range of the pressure condition for homogenization after the oil phase portion is added to the aqueous phase portion and pre-emulsified in the range of the first stage: 5 to 52 MPa and the second stage: 3 to 12 MPa. It was clarified that an oil-in-water emulsified oil / fat composition can be obtained.

Based on the above, according to the present invention, a whipped cream having a high overrun, shape retention and water separation resistance, and a low sweetness that does not cause a problem in melting in the mouth, even though it can be easily sold at room temperature, and the whipped cream thereof. It was found that a foamable oil-in-water emulsified oil / fat composition as a raw material can be provided.

Claims (5)

In the whole foamable oil-in-water emulsified oil / fat composition, oil / fat is 15-40% by weight, water content is 36-57% by weight, saccharide is 17-23% by weight (dry weight), and potassium sorbate is 0.01-0. .25% by weight, protein 0.048-0.8% by weight, emulsifier A 0.3-0.5% by weight, emulsifier B 0.1-0.25% by weight, emulsifier C 0. It contains 1 to 0.25% by weight, and emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67, and emulsifier C / (emulsifier A + emulsifier B) (weight ratio) is 0.14 to 0.5. It contains 0.01 to 0.4% by weight of the polysaccharide X, 0.1 to 0.3% by weight of the polysaccharide Y, and 0.25 to 0.25 to the polysaccharide Y / polysaccharide X (weight ratio). 30 and contains 2 to 75 ppm of calcium,
The content of the fat A is 48 to 100% by weight in the whole fat and oil.
The median diameter of the oil droplets in the foamable oil-in-water emulsified oil / fat composition is 0.1 to 1.2 μm.
The pH is 3-6,
A foamable oil-in-water emulsified oil / fat composition used for producing whipped cream for sale at room temperature.
Fats and oils A: Fats and oils containing 50 to 60% by weight of saturated fatty acids of C12 or less, ₂₀ to 85% SFC at 25 ° C., and 3 to 15% SFC at 35 ° C.
Embroidery A: Polysolvate containing 12 to 18 HLB and 90 to 100% by weight of saturated fatty acids C ₁₆ to C ₁₈ in total Ester Ester B: Saturated fatty acids C ₁₆ to C ₁₈ with 0 to 9 HLB Polyglycerin fatty acid ester containing 90 to 100% by weight of the total constituent fatty acids Ester emulsifier C: Distilled glyceric acid fatty acid monoester containing 90 to 100% by weight of the saturated fatty acids of C ₁₆ to _C18 in the total constituent fatty acids. Polysaccharide X: Deacylated gellan gum Polysaccharide Y: Hydroxypropylmethylcellulose having a viscosity of a 2% aqueous solution at 20 ° C. of 20 to 110 mPa · s. The foamable water according to claim 1, wherein the HLB (weighted average) of the mixture of emulsifier A, emulsifier B and emulsifier C in the foaming oil-type emulsified oil / fat composition is 9.5 to 12.9. Oil-type emulsified oil / fat composition. A whipped cream for sale at room temperature having an overrun of 200 to 350%, to which the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 or 2 is whipped. A food product to which the whipped cream for sale at room temperature according to claim 3 is sandwiched, napped, filled, or topped. The foamable oil-in-water emulsified oil / fat composition contains 15 to 40% by weight of oil and fat and 36 to 57% by weight of water, and the content of oil and fat A is 48 to 100% by weight in the whole oil and fat. A method for producing a foamable oil-in-water emulsified oil / fat composition having a median diameter of oil droplets of 0.1 to 1.2 μm. 0.3-0.5% by weight, sugar 17-23% by weight (dry weight), potassium sorbate 0.01-0.25% by weight, protein 0.048-0.8% by weight, many It contains 0.01 to 0.4% by weight of saccharide X, 0.1 to 0.3% by weight of polysaccharide Y, 2 to 75 ppm of calcium, and 0.25 of polysaccharide Y / polysaccharide X (weight ratio). Emulsifier B is 0.1 to 0.25% by weight and emulsifier C is 0.1 in the whole foamable oil-in-water emulsified oil / fat composition in the aqueous phase portion in which each is dissolved so as to be ~ 30. Emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67 and emulsifier C / (emulsifier A + emulsifier B) (weight ratio) is 0.14 to 0.5. The oil phase portion in which each is dissolved is added to the emulsifier to pre-emulsify it, homogenize it at a pressure of 5 to 52 MPa in the first stage / 3 to 12 in the second stage, and then sterilize it. 6. A method for producing a foamable oil-in-water emulsified oil / fat composition used for producing a whipped cream for sale at room temperature.