JP2022156646A - Foamable oil-in-water emulsified oil-and-fat composition - Google Patents

Abstract

To provide a foamable oil-in-water emulsified oil-and-fat composition that gives a strong feeling of milk flavor, featuring the middle- to after-taste, without unnaturalness of the flavor, and serves as raw material for whipped cream with a light texture.SOLUTION: A foamable oil-in-water emulsified oil-and-fat composition contains, in the whole composition, oil and fat of 15-50 wt.% and water of 25-80 wt.%. A liquid mixture with a weight ratio of milk product (in terms of solid content)/propyleneglycol of 9/91-60/40 is contained in the oil phase of the foamable oil-in-water emulsified oil-and-fat composition. The content of the edible propyleneglycol is 0.2-0.6 wt.% in the whole of the foamable oil-in-water emulsified oil-and-fat composition.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a foamable oil-in-water emulsified fat composition and a whipped cream obtained by whipping the composition.

A technique for imparting or enhancing a fresh cream-like milky flavor to whipped cream obtained by whipping a foamable oil-in-water emulsified oil composition is desired. However, when a flavoring agent is blended to impart or enhance the milky flavor, there is a problem that the flavor becomes unnatural. In addition, if the amount of milk-derived ingredients such as fresh cream is increased, problems such as a heavy texture and an increase in cost arise.

In Patent Document 1, in order to improve the appearance shape retention of whipped cream, a glucan having a degree of polymerization of 50 or more, which has an inner branched cyclic structure portion and an outer branched structure portion, is added to a raw cream containing fat. is described to be blended. Although this document describes propylene glycol as an optional component, it does not describe an example of actually blending it, nor does it describe its blending amount or effect at all.

JP 2011-24532 A

The object of the present invention is to provide a whipped cream that has a strong milk flavor mainly in the taste after the middle taste, does not have an unnatural flavor, and has a light texture, and a foaming oil-in-water emulsion that is the raw material for the whipped cream. An object of the present invention is to provide a fat composition and a method for producing the same.

The present inventors have conducted intensive studies to solve the above problems, and found that dairy products and edible propylene glycol are added to the oil phase of a foamable oil-in-water emulsified oil composition containing specific amounts of oil and water. By including a mixture containing a specific weight ratio and setting the content of the edible propylene glycol to a specific amount in the entire foamable oil-in-water emulsified oil composition, the taste after the content is mainly The present inventors have found that a whipped cream with a strong milk flavor, no unnatural flavor and a light texture can be obtained, leading to the completion of the present invention.

That is, the first aspect of the present invention contains 15 to 50% by weight of oil and 25 to 80% by weight of water in the entire foamable oil-in-water emulsified oil composition, and contains dairy products (in terms of solid content) / A mixture containing edible propylene glycol at a ratio of 9/91 to 60/40 (weight ratio) is contained in the oil phase of the foamable oil-in-water emulsified oil composition, and the content of the edible propylene glycol is It relates to a foamable oil-in-water emulsified oil composition, which is 0.2 to 0.6% by weight in the entire foamable oil-in-water emulsified oil composition.
Preferably, the content of milk solids in the dairy product is 8-85% by weight.
The second aspect of the present invention contains the foamable oil-in-water emulsified fat composition and fresh cream, and the foamable oil-in-water emulsified fat composition/fresh cream (weight ratio) is 90/10 to 70/ 30, for a foaming compound cream.
A third aspect of the present invention is a whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified oil composition or the foamable compound cream, or the whipped cream or whipped compound cream. relating to food containing
The fourth aspect of the present invention is a method for producing the foamable oil-in-water emulsified oil composition, wherein an oil phase containing a mixture containing a dairy product and edible propylene glycol is added to an aqueous phase, and pre-emulsified. The present invention relates to a method for producing a foamable oil-in-water emulsified fat composition, in which sterilization, homogenization, and cooling steps are then performed.

According to the present invention, a whipped cream that has a strong milk flavor mainly in the taste after the middle taste, has no unnatural flavor, and has a light texture, and a foaming oil-in-water emulsion that is a raw material thereof An oil and fat composition and a method for producing the same can be provided. According to the present invention, it is possible to reduce the amount of dairy products such as fresh cream, and relatively inexpensively, whipped cream with a strong milk flavor, and a foaming oil-in-water emulsified oil composition that is a raw material thereof. It is possible to provide goods.

The present invention will be described in more detail below.
The foamable oil-in-water type emulsified oil-fat composition according to the present embodiment is an oil-in-water emulsified oil-fat composition that contains a specific amount of oil and a specific amount of water and exhibits foamability. The emulsified oil-and-fat composition contains a mixture containing dairy products and edible propylene glycol at a specific weight ratio in the oil phase of the composition, and the amount of edible propylene glycol is the specific amount. A whipped cream can be obtained by whipping and foaming the emulsified fat composition.

The fats and oils are not particularly limited, but vegetable oils such as palm oil, laurin oil (palm kernel oil, coconut oil), rapeseed oil, corn oil, soybean oil, cottonseed oil, sunflower oil, safflower oil, olive oil, and , milk fat, beef tallow, lard, fish oil, fractionated oils, hardened oils, and transesterified oils of all these oils, and at least one selected from these groups can be used. .

The content of the oil is preferably 15 to 50% by weight, more preferably 20 to 45% by weight, and even more preferably 25 to 40% by weight in the entire foamable oil-in-water emulsified oil composition. If the fat content is less than 15% by weight, it may be difficult to feel the richness of the whipped cream. On the other hand, when it is more than 50% by weight, the emulsification stability of the foamable oil-in-water emulsified oil composition may deteriorate.

The amount of water is preferably 25 to 80% by weight, more preferably 30 to 70% by weight, even more preferably 40 to 60% by weight, based on the entire foamable oil-in-water emulsified oil composition. If the water content is less than 25% by weight, the emulsification stability of the foamable oil-in-water emulsified oil composition may deteriorate. On the other hand, if it is more than 80% by weight, the shape retention of the whipped cream may deteriorate. The amount of water as used herein refers to the total amount of water added during preparation of the foamable oil-in-water emulsified oil composition and water contained in other raw materials.

The foamable oil-in-water emulsified fat composition contains a mixture containing a dairy product and edible propylene glycol in the oil phase of the composition.

The dairy product means a dairy product defined in the Ministerial Ordinance on Milk, etc., as well as foods having milk flavor using dairy raw materials. Specifically, raw milk, milk, concentrated whole milk, skimmed milk, concentrated skimmed milk, buttermilk, whey, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, fermented butter, whole milk powder, skimmed milk powder, buttermilk Powder, whey powder, protein-concentrated whey powder, concentrated milk, natural cheese such as cream cheese, processed cheese, cheese food, etc., and at least one selected from these groups can be used. Among them, fresh cream, buttermilk, butter, and whey are preferable from the viewpoint of flavor.

In the dairy product, the content of milk solids in the dairy product is preferably 8 to 85% by weight, more preferably 15 to 85% by weight, still more preferably 25 to 85% by weight, and particularly preferably 35 to 85% by weight. . When the content is 8% by weight or more, the milky flavor can be felt more strongly, and when the content is 85% by weight or less, the miscibility between dairy products and edible propylene glycol is improved.

In addition, since milk fat has the effect of increasing the cream-like thickness from the middle taste to the aftertaste, in the dairy product, the milk fat content relative to the milk solid content (milk fat content / milk solid content) is 6/100 ~ 99/100 is preferred, 30/100 to 99/100 is more preferred, 50/100 to 99/100 is even more preferred, and 85/100 to 99/100 is particularly preferred. Within this range, it is possible to obtain the effect of increasing the cream-like thickness from the middle to the aftertaste by the milk fat.

The edible propylene glycol is classified as a glycol, which is a kind of alcohol, and is a non-volatile colorless liquid, also known as propane-1,2-diol, which has CAS registry number 57-55-6. As the origin of the edible propylene glycol, those commonly used for food can be used, and for example, propylene glycol for food additives can be used.

In the mixed liquid, the ratio of dairy product (in terms of solid content)/edible propylene glycol is preferably in the range of 9/91 to 60/40 (weight ratio). It is more preferably 10/90 to 53/47, still more preferably 20/80 to 50/50, and particularly preferably 32/68 to 45/55. If the weight ratio is less than 9/91, the whipped cream may have an unnatural flavor. On the other hand, if the weight ratio is more than 60/40, the strength of the milky flavor, mainly the taste after the middle part, may be felt weak.

The mixture is preferably contained in the oil phase of the foamable oil-in-water emulsified oil composition. By including the mixed liquid in the oil phase, it is possible to feel a strong milky flavor mainly in the taste after the middle part. If it is contained in the water phase instead of the oil phase, it may not be possible to fully feel the milky flavor, which is mainly the taste after the middle taste.

The content of edible propylene glycol contained in the mixed solution is preferably 0.2 to 0.6% by weight based on the entire foamable oil-in-water emulsified oil composition. It is more preferably 0.3 to 0.6 wt%, still more preferably 0.4 to 0.6 wt%. If the content of the edible propylene glycol is less than 0.2% by weight, the milky flavor, mainly the taste after the middle part, may not be felt sufficiently. Moreover, if it is more than 0.6% by weight, the flavor may become unnatural.

The content of the mixed liquid in the entire foamable oil-in-water emulsified oil composition is the content of the edible propylene glycol contained in the mixed liquid in the entire foamable oil-in-water emulsified oil composition. should be adjusted within a range that satisfies

The foamable oil-in-water emulsified oil composition according to the present embodiment may optionally contain milk solids other than those derived from dairy products, emulsifiers, thickeners, sugars, salts, and colorings, as long as the effects of the invention are exhibited. It may also contain ingredients, fragrances, and the like. Also, the dairy products mentioned above may be further added to the aqueous phase.

Examples of milk solids other than those derived from dairy products include casein, lactose, total milk protein, milk protein separated and fractionated by UF membrane or ion exchange resin treatment, sodium caseinate and potassium caseinate. and at least one selected from these groups can be used.

The content of milk solids other than those derived from dairy products is preferably 3 to 15% by weight, more preferably 3 to 12% by weight, more preferably 3 to 10% by weight in the entire foamable oil-in-water emulsified oil composition. More preferred. When the content is 3% by weight or more, the milky richness of the whipped cream can be felt strongly. Moreover, when it is 15% by weight or less, the viscosity of the foamable oil-in-water emulsified oil composition can be set in a range suitable for production.

Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, polyglyceric acid fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof; Examples include lecithins such as modified lecithins such as enzymatically decomposed lysolecithin, and naturally derived emulsifiers containing milk-derived phospholipids, and at least one selected from these groups can be used.

The content of the emulsifier is preferably 0.1 to 2% by weight, more preferably 0.1 to 1% by weight, based on the entire foamable oil-in-water emulsified oil composition. When the amount is 0.1% by weight or more, emulsification is stabilized, making it easier to obtain the desired whipping properties. Moreover, it is preferable in it being 2 weight% or less in terms of flavor and cost.

Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin, and the like. and at least one selected from these groups can be used.

The content of the thickener is preferably 0.01 to 2% by weight, more preferably 0.05 to 1% by weight, based on the entire foamable oil-in-water emulsified oil composition. When it is 0.01% by weight or more, the effect of stabilizing emulsification can be obtained. Moreover, when it is 2% by weight or less, the whipping property is good and the texture can be lightened.

Examples of the saccharide include glucose, sugar, fructose, isomerized sugar, liquid sugar, saccharified starch, dextrin, starch, sugar alcohol, etc. At least one selected from these groups can be used. .

The content of the saccharides is preferably 1 to 15% by weight, more preferably 1 to 10% by weight, based on the entire foamable oil-in-water emulsified oil composition. Sweetness can be provided as it is 1 weight% or more. Moreover, when it is 15% by weight or less, sweetness can be brought to an appropriate level.

Examples of the salts include alkali metal salts of inorganic acids and organic acids. Sodium salts and potassium salts are preferred from the viewpoint of flavor. Examples of alkali metal salts of inorganic acids include phosphates such as sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, and sodium hexametaphosphate, and at least one selected from these groups is used. can do. Examples of alkali metal salts of organic acids include alkali metal salts of citric acid such as trisodium citrate, monopotassium citrate and tripotassium citrate, and alkali metal salts such as succinic acid, lactic acid, carbonic acid and acetic acid. and at least one selected from these groups can be used.

The content of the salts is preferably 0.01 to 2% by weight, more preferably 0.02 to 0.5% by weight, based on the entire foamable oil-in-water emulsified oil composition. When it is 0.01% by weight or more, the effect of stabilizing emulsification can be obtained. Moreover, when it is 2% by weight or less, bitterness is hardly felt.

The coloring agent, flavoring agent, and the like are not particularly limited as long as they are for food. Moreover, the blending amount thereof may be appropriately set according to the purpose.

The foamable oil-in-water emulsified fat composition according to the present embodiment can be whipped as it is to produce whipped cream. Alternatively, the foamable oil-in-water emulsified fat composition can be mixed with fresh cream to form a foamable compound cream, and the foamable compound cream can be whipped to prepare a whipped compound cream. Whipped compound cream is preferable because the flavor is less unnatural and the milk flavor is felt stronger. Note that the term "whipped cream" in this application may include whipped compound cream.

The fresh cream is defined in the Ordinance of the Ministry of Milk, etc. as "raw milk, cow's milk, or special milk from which components other than milk fat are removed so that the milk fat content is 18.0% or more." It is preferable to use fresh cream with a milk fat content of 30 to 48%, as it provides good whipping properties.

The foamable oil-in-water emulsified oil composition/fresh cream (weight ratio) in the foamable compound cream is preferably 90/10 to 70/30, more preferably 90/10 to 80/20. When the weight ratio is 90/10 or more, the use of fresh cream makes it possible to enjoy the effect that the flavor is less unnatural and the milk flavor is felt more strongly. On the other hand, if it is 70/30 or less, the texture becomes lighter and the whipping property becomes better.

The whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified oil composition or foamable compound cream according to the present embodiment is mainly used for sandwiches, nappes, fillings, or It can be used as whipped cream for topping and the like.

The foamable oil-in-water emulsified oil composition according to the present embodiment is prepared by preparing a mixed liquid containing dairy products (in terms of solid content) / edible propylene glycol at a ratio of 9/91 to 60/40 (weight ratio), It can be produced by preparing an oil phase containing a mixed liquid, adding the oil phase to an aqueous phase, pre-emulsifying, and then performing sterilization, homogenization, and cooling steps. An embodiment of the manufacturing method will be specifically described below.

First, a dairy product is added to edible propylene glycol whose temperature is adjusted to 5 to 50 ° C., for example, at a rotation speed of 0.8 to 3.5 S ^-1 , stirred and mixed for 1 to 30 minutes, and the dairy product (solid content conversion)/edible propylene glycol at a ratio of 9/91 to 60/40 (weight ratio) is prepared.

Next, the fats and oils heated and melted to 50 to 70° C. are mixed with the above-prepared mixed solution and, if necessary, other oil-soluble raw materials such as lipophilic emulsifiers and perfumes, and the mixture is heated to 50 to 70° C. Stir while maintaining the temperature to prepare an oil phase.

Separately, in warm water of 50 to 70 ° C, water-soluble raw materials such as the above dairy products, milk solids other than the above dairy products, hydrophilic emulsifiers, thickeners, sugars, salts, coloring agents, fragrances, etc. Mix and stir while maintaining 50-70° C. to prepare the aqueous phase.

Then, while the water phase is being stirred, the oil phase is added for pre-emulsification. After that, each of the usual methods for producing a foamable oil-in-water emulsified oil composition, such as micronization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. By performing the treatment, the foamable oil-in-water emulsified oil composition according to the present embodiment can be obtained.

When fresh cream is not mixed with the foamable oil-in-water emulsified fat composition, the foamable oil-in-water emulsified fat composition itself is processed using an open whipper or a closed continuous whipping machine for sandwiches, nappes, etc. The whipped cream according to the present embodiment can be obtained by whipping until it reaches an appropriate hardness according to the purpose of use, such as for use, filling, or topping.

Further, when mixing the foaming oil-in-water emulsified oil composition and fresh cream, both components are mixed to obtain a foaming compound cream, and the foaming compound cream is placed in an open whipper or closed type Using a continuous whipping machine, the whipped compound cream according to the present embodiment is obtained by whipping until it reaches an appropriate hardness according to the purpose of use such as sandwich, nappe, filling, or topping. be able to.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

Raw materials used in Examples and Comparative Examples are as follows.
1) Meiji Co., Ltd. “Meiji Tokachi Fresh Cream 47” (milk fat: 47.3% by weight, non-fat milk solids: 4.8% by weight, moisture: 47.9% by weight)
2) Buttermilk: The remaining liquid portion obtained by making butter using "Meiji Tokachi Fresh Cream 47" (milk fat: 0.7% by weight, non-fat milk solids: 8.9% by weight, moisture: 90 .4% by weight)
3) “Hokkaido Yotsuba butter salt-free” manufactured by Yotsuba Milk Industry Co., Ltd. (milk fat: 82.7% by weight, non-fat milk solids: 0.9% by weight, moisture: 16.4% by weight)
4) “Food additive propylene glycol” manufactured by ADEKA Co., Ltd.
5) “Palm Kernel Oil” manufactured by Kaneka Corporation (upper melting point: 27° C.)
6) "Hardened palm kernel oil" manufactured by Kaneka Corporation (upper melting point: 40 ° C.)
7) Kaneka Co., Ltd. “Palm oil middle melting point” (upper melting point: 27 ° C.)
8) Sakamoto Yakuhin Kogyo Co., Ltd. Tetraglycerin monostearate "SY Glister MS-3S"
9) "Yelkin TS" manufactured by ADM Co., Ltd.
10) Showa Sangyo Co., Ltd. maltose syrup "MR25-50" (moisture content: 24.6% by weight)
11) "Yotsuba Whey Powder" manufactured by Yotsuba Dairy Products Co., Ltd. (milk fat: 1.1% by weight, non-fat milk solids: 96.6% by weight, moisture: 2.3% by weight)
12) "Yotsuba skim milk powder" manufactured by Yotsuba Milk Industry Co., Ltd. (milk fat: 0.7% by weight, non-fat milk solids: 95.2% by weight, moisture: 4.1% by weight)
13) "Casein SPRAY" manufactured by Nippon Shinyaku Co., Ltd. (moisture content: 5%)
14) "DK Ester F-70" manufactured by Daiichi Kogyo Seiyaku Co., Ltd.
15) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
16) "Purified sodium citrate" manufactured by Fuso Chemical Industry Co., Ltd. (moisture content: 12.3% by weight)

<Evaluation of flavor of whipped cream>
(Presence or absence of unnaturalness)
The whipped creams obtained in Examples and Comparative Examples were put in the mouths of 10 skilled panelists, and the evaluation results were averaged. The evaluation criteria at that time were as follows.
○: The flavor is natural and does not feel unnatural △: The flavor feels slightly unnatural, but it is at a level that is not a problem as a product ×: The flavor feels unnatural

(Strength of milk flavor mainly after the middle taste)
The whipped creams obtained in Examples and Comparative Examples were put in the mouths of 10 skilled panelists and evaluated on a scale of 5 out of 5, and the average score was used as the evaluation score. The evaluation criteria at that time were as follows.
5 points: Better than Example 1, with a very strong milk flavor mainly after the middle taste 4 points: Equivalent to Example 1, with a strong milk flavor mainly after the middle taste 3 points: Slightly inferior to Example 1, but the milk flavor mainly after the middle taste can be felt 2 points: Worse than Example 1, the milk flavor mainly after the middle taste is weak 1 point : Much worse than Example 1, no milky flavor, mainly after the middle taste, is felt

<Evaluation of texture of whipped cream>
(Light texture)
5 points: Better than Example 7, very light and very good texture 4 points: Equivalent to Example 7, light and good texture 3 points: Slightly inferior to Example 7 However, the texture feels light 2 points: Worse than Example 7, the texture feels heavy 1 point: Much worse than Example 7, the texture feels very heavy

<Comprehensive evaluation of whipped cream>
A comprehensive evaluation was made based on the evaluation results of the presence or absence of an unnatural whipped cream flavor, the strength of the milk flavor mainly in the taste after the middle part, and the lightness of the texture. The evaluation criteria in that case are as follows.
A: The presence or absence of unnaturalness is ○, and the strength of the milk flavor, mainly the taste after the content, and the lightness of the texture are both evaluated from 4.0 to 5.0 points. Thing B: The presence or absence of unnaturalness is ○, and the strength of the milk flavor, mainly the taste after the middle taste, and the lightness of the texture are evaluated from 3.5 points to 5.0 points. with one or more 3.5 points or more and less than 4.0 points, or the presence or absence of unnaturalness is △, the strength of the milk flavor mainly after the content, and Evaluation of lightness of texture is all 3.5 points or more and 5.0 points or less. and evaluation of lightness of texture is 3.0 points or more and 5.0 points or less, and there is one or more points of 3.0 points or more and less than 3.5 points D: Unnaturalness The presence or absence is ○ or △, and the strength of the milk flavor, mainly the taste after the middle part, and the lightness of the texture are both evaluated from 2.0 to 5.0 points, and 2 Those with one or more 0 points or more and less than 3.0 points E: The presence or absence of unnaturalness is ×, or the strength of the milk flavor, mainly the taste after the content, and the lightness of the texture. with one or more less than 2.0 points in

(Manufacturing Example 1) Preparation of Mixed Liquid According to the formulation shown in Table 1, 50 parts by weight of fresh cream was added to 50 parts by weight of edible propylene glycol temperature-controlled at 20° C., and the mixture was rotated at 1.2S ⁻¹ for 5 minutes. A mixed liquid was prepared by stirring and mixing. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 2) Preparation of Mixed Liquid A mixed liquid was prepared in the same manner as in Manufacturing Example 1, except that the fresh cream was changed to buttermilk according to the composition shown in Table 1. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 3) Preparation of Mixed Liquid A mixed liquid was prepared in the same manner as in Manufacturing Example 1, except that the fresh cream was changed to butter according to the composition shown in Table 1. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 4) Preparation of Mixed Liquid According to the composition of Table 1, 50 parts by weight of edible propylene glycol was changed to 55.4 parts by weight, and 50 parts by weight of fresh cream was changed to 44.6 parts by weight. A mixed solution was prepared in the same manner. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 5) Preparation of Mixed Liquid According to the composition of Table 1, 50 parts by weight of edible propylene glycol was changed to 33.3 parts by weight, and 50 parts by weight of fresh cream was changed to 66.7 parts by weight. A mixed solution was prepared in the same manner. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 6) Preparation of Mixed Liquid According to the composition of Table 1, 50 parts by weight of edible propylene glycol was changed to 58.3 parts by weight, and 50 parts by weight of fresh cream was changed to 41.7 parts by weight. A mixed solution was prepared in the same manner. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Manufacturing Example 8) Preparation of Mixed Liquid According to the composition of Table 1, 50 parts by weight of edible propylene glycol was changed to 26.5 parts by weight, and 50 parts by weight of fresh cream was changed to 73.5 parts by weight. A mixed solution was prepared in the same manner. Table 1 shows the contents of dairy product (in terms of solid content)/edible propylene glycol (weight ratio) in the obtained mixture and milk solid content in the dairy product.

(Example 1) Preparation of foamable oil-in-water type emulsified oil composition and whipped cream According to the formulation shown in Table 2, palm kernel oil (upper melting point: 27°C, trans fatty acid: 0% by weight, total saturated fatty acid: 79.5%). 9%, constituent fatty acid: 44.9% by weight of lauric acid) 25.0 parts by weight, hydrogenated palm kernel oil (upper melting point: 40°C, trans fatty acid: 0% by weight, total saturated fatty acid: 90.0%, constituent fatty acid: Lauric acid 46.4% by weight) 4.0 parts by weight Palm oil middle melting point (upper melting point: 27°C, trans fatty acid: 0% by weight, total saturated fatty acid: 54.9%, constituent fatty acid: lauric acid 0.2% 0.10 parts by weight of polyglycerin fatty acid ester (SY Glister MS-3S), 0.15 parts by weight of soybean lecithin, mixed solution 1 of Production Example 1. 0 parts by weight was added and dissolved at 65°C to prepare an oil phase.

On the other hand, maltose syrup 1.0 parts by weight, whey powder 1.0 parts by weight, skimmed milk powder 4.0 parts by weight, sucrose fatty acid ester (DK ester F-70) 0.05 parts by weight, polyglycerin fatty acid ester (SY Glyster MS-5S) 0.1 parts by weight, 0.3 parts by weight of potassium caseinate, and 0.1 parts by weight of trisodium citrate were mixed with hot water at 60±5° C. so that the final formulation was the same as in Table 2. The aqueous phase was prepared by dissolving in 2 parts by weight.

While the water phase is being stirred, the oil phase is added, mixed and pre-emulsified for 20 minutes or more, followed by a high-speed rotary emulsifier (“CLEARMIX” manufactured by M-Technique Co., Ltd.). was used at a rotational speed of 31.4 m/s for a peripheral speed. Then, using a high-pressure homogenizer, first stage: 2.0 MPa / second stage: after treatment at a pressure of 1.0 MPa, preheated to 90 ° C. using a plate heater, UHT sterilizer (steam injection ) at 142° C. for 4 seconds. Next, without evaporative cooling, it is cooled to 60 ° C. using a plate type cooler, treated again with a high pressure homogenizer at a pressure of 9.0 MPa in the first stage / 3.0 MPa in the second stage, and then plate type The mixture was cooled to 5°C with a cooler, filled in a container, and stored in a refrigerator at 5°C for 48 hours to prepare a foamable oil-in-water emulsified oil composition.

4 kg of the resulting foamable oil-in-water emulsified oil composition was put into a Kanto mixer ("CS type 20" manufactured by Kanto Koniki Kogyo Co., Ltd.), the product temperature was adjusted to 5 ° C., and 320 g of granulated sugar was added. , and whipped under high-speed stirring conditions (6.3 S ⁻¹ ) to prepare whipped cream. Table 2 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

(Examples 2 and 3) Preparation of foamable oil-in-water emulsified oil composition and whipped cream According to the formulation in Table 2, the mixture of Production Example 1 was mixed with the mixture of Production Example 2 (Example 2), or , A foamable oil-in-water emulsified oil composition and whipped cream were prepared in the same manner as in Example 1, except that the mixed solution of Production Example 3 (Example 3) was used. Table 2 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

(Comparative Example 1) Preparation of foamable oil-in-water emulsified oil composition and whipped cream According to the formulation in Table 2, the mixture of Production Example 1 was not added to the oil phase, but was added to the water phase. In the same manner as in Example 1, a foamable oil-in-water emulsified fat composition and whipped cream were produced. Table 2 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

(Comparative Example 2) Production of foaming oil-in-water emulsified oil composition and whipped cream According to the formulation in Table 2, except that the mixture of Production Example 2 was not added to the oil phase but was added to the water phase, In the same manner as in Example 2, a foamable oil-in-water emulsified fat composition and whipped cream were produced. Table 2 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

(Comparative Example 3) Preparation of foamable oil-in-water emulsified oil composition and whipped cream According to the formulation in Table 2, except that the mixture of Production Example 3 was not added to the oil phase but was added to the water phase, In the same manner as in Example 3, a foamable oil-in-water emulsified fat composition and whipped cream were produced. Table 2 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

As is clear from Table 2, a whip prepared by whipping a foamable oil-in-water emulsified fat composition containing a mixture containing a dairy product and edible propylene glycol in the oil phase, regardless of the type of dairy product. All of the creams (Examples 1 to 3) gave good results in all the evaluations of presence or absence of unnaturalness, strength of milk flavor, and light texture.
On the other hand, whipped creams (Comparative Examples 1 to 3) prepared by whipping a foaming oil-in-water emulsified oil composition containing a mixture containing dairy products and edible propylene glycol in the aqueous phase (Comparative Examples 1 to 3) The result was an insufficient evaluation of the strength of the milk flavor.

(Examples 4 and 5, Comparative Examples 4 and 5) Production of foamable oil-in-water emulsified oil composition and whipped cream 4 (Example 4), 0.75 parts by weight of the mixture of Production Example 5 (Example 5), 1.20 parts by weight of the mixture of Production Example 6 (Comparative Example 4), or , A foaming oil-in-water emulsified oil composition and a Whipped cream was made. Table 3 shows the evaluation results of whether or not the whipped cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

As is clear from Table 3, a mixture containing dairy products (in terms of solid content) / edible propylene glycol in the range of 9/91 to 60/40 (weight ratio), foaming oil-in-water emulsified oil Whipped cream prepared by whipping a foamable oil-in-water emulsified fat composition having an edible propylene glycol content in the entire composition in the range of 0.2 to 0.6% by weight (Examples 1 and 4 and 5) gave good results in all evaluations of presence or absence of unnaturalness, strength of milk flavor, and lightness of texture. In particular, produced by whipping a foamable oil-in-water emulsified fat composition containing a mixture of dairy products (in terms of solid content)/edible propylene glycol in the range of 32/68 to 45/55 (weight ratio) The whipped creams (Examples 1 and 6) were evaluated as A, which was very good.
On the other hand, a whipped cream prepared by whipping a foaming oil-in-water emulsified oil composition with a high edible propylene glycol content of 0.665% by weight in the entire foaming oil-in-water emulsified oil composition (Comparative Example In 4), the evaluation of the presence or absence of unnaturalness was insufficient. In addition, it contains a large mixture of dairy product (in terms of solid content)/edible propylene glycol of 60.3/39.7, and the content of edible propylene glycol in the entire foamable oil-in-water emulsified oil composition is 0.7. The whipped cream (Comparative Example 5) prepared by whipping a foamable oil-in-water emulsified fat composition with a low content of 17% by weight was insufficiently evaluated for the strength of the milk flavor.

(Example 6) Preparation of whipped compound cream According to the formulation in Table 4, the foamable oil-in-water emulsified oil composition prepared in Example 1 and fresh cream were mixed at 90: 10 (weight ratio) to form foam. A sexual compound cream was prepared. The produced foaming compound cream was whipped under the same conditions as the foaming oil-in-water emulsified oil composition of Example 1 to obtain a whipped compound cream. Table 4 shows the evaluation results of whether or not the whipped compound cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

(Examples 7 and 8) Preparation of whipped compound cream According to the formulation in Table 4, the mixing ratio (weight ratio) of the foaming oil-in-water emulsified oil composition and fresh cream was 90: 10, 85: 15 (Example 7) Or, except for changing to 70:30 (Example 8), a foaming compound cream was prepared in the same manner as in Example 6 and whipped to obtain a whipped compound cream. Table 4 shows the evaluation results of whether or not the whipped compound cream obtained has an unnatural flavor, the strength of the milk flavor, and the lightness of the texture.

As is clear from Table 4, a foaming compound cream having a foaming oil-in-water emulsified oil composition/fresh cream (weight ratio) in the range of 90/10 to 70/30 was whipped. All of the whipped compound creams (Examples 6 to 8) gave good results in all evaluations of unnaturalness, strong milk flavor, and light texture. In addition, the whipped compound cream obtained by mixing these fresh creams (Examples 6 to 8) has a slightly heavy texture compared to the whipped cream (Example 1) not mixed with fresh cream. Although perceived, the flavor was less unnatural and the intensity of the milky flavor was good.

Claims (6)

The entire foamable oil-in-water emulsified oil composition contains 15 to 50% by weight of oil and 25 to 80% by weight of water,
A mixture containing dairy products (in terms of solid content) / edible propylene glycol at a ratio of 9/91 to 60/40 (weight ratio) is added to the oil phase of the foamable oil-in-water emulsified oil composition. Contained in the oil phase of the oil-in-water emulsified fat composition,
The content of the edible propylene glycol is 0.2 to 0.6% by weight in the entire foamable oil-in-water emulsified oil composition.
A foamable oil-in-water emulsified fat composition. The foamable oil-in-water emulsified fat composition according to claim 1, wherein the content of milk solids in the dairy product is 8 to 85% by weight. 3. The foamable oil-in-water emulsified fat composition and fresh cream according to claim 1 or 2 are contained, and the foamable oil-in-water emulsified fat composition/fresh cream (weight ratio) is 90/10 to 70/ 30, foaming compound cream. Whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified fat composition according to claim 1 or 2 or the foamable compound cream according to claim 3. A food containing the whipped cream or whipped compound cream according to claim 4. A method for producing the foamable oil-in-water emulsified oil composition according to claim 1 or 2,
A foamable oil-in-water emulsified fat composition, wherein an oil phase containing a mixture containing dairy products and edible propylene glycol is added to an aqueous phase, pre-emulsified, and then sterilized, homogenized, and cooled. Production method.