JP2023027710A - Oil-in-water emulsion and whipped cream - Google Patents

Abstract

To provide an oil-in-water emulsion that has a natural and luxurious flavor and mouth-melting feel like fresh cream with thermal degradation odor being reduced.SOLUTION: An oil-in-water emulsion contains an oil-and-fat composition (X) and lactose (Y), the oil-and-fat composition (X) containing following (A)-(D): (A) palm-based oil and fat; (B) transesterified oil and fat of palm-based oil and fat and laurin-based oil and fat; (C) transesterified oil and fat of laurin-based extreme hardened oil; and (D) raw laurin-based oil and fat. In the fatty acid composition of the oil-and-fat composition (X), a content of laurate (x1) in the total fatty acid is 28.0-40.0 mass% and a content of a stearic acid (x2) is 4.0-12.0 mass%.SELECTED DRAWING: None

Description

The present invention relates to oil-in-water emulsions and whipped creams.

From the viewpoint of reducing food loss, which has been cited as a social issue in recent years, efforts are being made to extend the expiration date of food and drink. In order to extend the expiration date, studies are being conducted to improve the level of sterilization by raising the sterilization temperature, but problems such as flavor remain unsolved.

Methods for sterilizing and sterilizing oil-in-water emulsions include direct heat sterilization (injection type, infusion type) and indirect heat sterilization (plate type, tubular type, shell and tube type). method, surface scraping method). Direct heat sterilization uses high-temperature steam and has the advantage of being able to perform strong sterilization in a short period of time. There is a problem of getting worse. On the other hand, indirect heat sterilization can be sterilized without relatively damaging the flavor, but if sterilization is performed to a certain level, a heat-deteriorated odor is generated and the flavor is deteriorated.

As described above, when the sterilization process is performed on the whipped cream, which is an oil-in-water emulsion, a strong smell of deterioration due to heating is generated.

On the other hand, there is an increasing demand for fresh cream-like melting in the mouth as a recent preference, but if you try to reproduce the fresh cream-like melting in the mouth with oils and fats, the manufacturing resistance will drop significantly, and aggregation will occur on the production line. It may cause burning of proteins and so on. As a method for improving manufacturing tolerance, blending highly crystalline fats and oils, or blending a large amount of emulsifiers that increase the crystallinity of fats and oils can be mentioned. However, when highly crystalline fats and oils are blended, the melting behavior of the fats and oils deteriorates, so that the meltability of the whipped cream becomes poor. In addition, when a large amount of emulsifier that enhances the crystallinity of fats and oils is blended, the flavor of the emulsifier comes out strongly and the flavor is spoiled.

For the above reasons, it has been difficult to suppress the generation of heat-deteriorated odors, maintain production resistance, and produce a natural and luxurious flavor like fresh cream and good meltability in the mouth.

Therefore, techniques for suppressing heat-deterioration odors in oil-in-water emulsions have been conventionally proposed. For example, Patent Literature 1 discloses a technique for suppressing heat-deteriorated odors by adding milk fat to a coffee whitener. Patent Literature 2 discloses a technique for suppressing heat-deterioration odors by heating and sterilizing creams after passing an inert gas through them.

Techniques for improving the flavor and meltability in the mouth of oil-in-water emulsions have also been proposed. For example, Patent Literature 3 discloses an oil-and-fat composition for compound cream, which has a natural milky flavor and is blended with a predetermined oil or fat to improve the meltability in the mouth. Patent Literature 4 discloses a foamable oil-in-water emulsion containing a predetermined fat and oil to improve meltability in the mouth.

JP 2020-061996 A Japanese Patent Application Laid-Open No. 2004-201601 JP 2018-019610 A JP 2019-195294 A

However, the techniques of Patent Documents 1 and 2 have room for improvement in terms of flavor and melting in the mouth, and the techniques of Patent Documents 3 and 4 have room for improvement in suppressing heat deterioration odors. That is, the techniques of Patent Documents 1 to 4 cannot suppress heat-deteriorated odors and improve flavor and meltability in the mouth. In consideration of the above circumstances, an object of the present invention is to provide an oil-in-water emulsion having a natural and luxurious flavor like fresh cream and meltability in the mouth while suppressing heat deterioration odor.

The oil-in-water emulsion according to the present invention contains an oil-fat composition (X) and lactose (Y), and the oil-fat composition (X) includes the following (A) to (D): (A) palm (B) interesterified oil and fat of palm oil and laurin oil; (C) interesterified oil and fat of extremely hardened laurin oil; and (D) unprocessed laurin oil and fat, the oil and fat composition In the fatty acid composition in (X), the content of lauric acid (x1) in all fatty acids is 28.0 to 40.0% by mass, and the content of stearic acid (x2) is 4.0 to 12.0. % by mass.

According to the oil-in-water emulsion according to the present invention, while suppressing heat deterioration odor, manufacturing resistance (emulsified state, scorching, etc.) is good, and it has a natural and luxurious flavor like fresh cream and melting in the mouth. . Furthermore, foods and drinks to which the oil-in-water emulsion according to the present invention is directly added or kneaded have a flavor comparable to that of fresh cream.

The present invention will be described in detail below.

The oil-in-water emulsion of the present invention contains a fat composition (X) and lactose (Y).

The oil-and-fat composition (X) is a palm-based oil (A), an ester-exchanged oil (B) between a palm-based oil (b1) and a laurin-based oil (b2), and an ester-exchanged oil (c1) for an extremely hardened laurin-based oil (c1). C) and raw lauric fat (D).

The palm-based oil (A) is an oil whose content of fatty acids having 16 or more carbon atoms in the total constituent fatty acids is 35% by mass or more. and these may be used singly or in combination of two or more. As fractionated palm oil, a hard part (palm stearin, etc.), a soft part (palm olein, palm double olein, etc.), a middle melting point part (PMF, etc.), etc. can be used. When using hydrogenated oil as the palm oil (A), partially hydrogenated oil, low temperature hydrogenated oil, extremely hydrogenated oil, etc. can be used, but the amount of hydrogenation may increase the trans fatty acid content, Among them, it is preferable to use extremely hardened oil.

The palm-based oil (b1), which is the raw material of the transesterified oil (B), is an oil containing 35% by mass or more of fatty acids having 16 or more carbon atoms in the total constituent fatty acids, such as palm oil and fractionated palm oil. , these hardened oils, transesterified oils and fats, and the like, and these may be used alone or in combination of two or more. As fractionated palm oil, a hard part (palm stearin, etc.), a soft part (palm olein, palm double olein, etc.), a middle melting point part (PMF, etc.), etc. can be used. When using hydrogenated oil as the palm oil (b1), partially hydrogenated oil, low temperature hydrogenated oil, extremely hydrogenated oil, etc. can be used, but the amount of hydrogenation may increase the trans fatty acid content. Among them, it is preferable to use extremely hardened oil.

The lauric fat (b2), which is the raw material of the transesterified fat (B), is a fat having a lauric acid content of 30% by mass or more in the total constituent fatty acids, such as palm kernel oil, coconut oil, and fractionated oils thereof. , hydrogenated oils, etc., and these may be used singly or in combination of two or more. When hydrogenated oil is used as the lauric fat (b2), the content of trans fatty acids may increase depending on the amount of hydrogenation. Fully hydrogenated extremely hydrogenated oil is preferred, and extremely hydrogenated oil is particularly preferred.

The iodine value of the transesterified fat (B) is, for example, 20-40, preferably 30-40. When the iodine value of the transesterified fat (B) is within the above range, the compatibility with other fats and oils is good, the foamability and emulsion stability are improved, the meltability in the mouth and flavor release are good, and the secondary It is excellent in shape retention and water retention after processing, and can suppress shimmering after foaming.

In the transesterified fat (B), the blending ratio of the palm fat (b1) and the laurin fat (b2) is, for example, 5:1 to 1:5, preferably 2:1 to 1:2.

In the transesterified fat (B), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction between the palm fat (b1) and the laurin fat (b2). Sodium methylate, sodium hydroxide or the like is used as a chemical catalyst, and lipase or the like is used as an enzymatic catalyst. Examples of lipases include lipases of the genus Aspergillus, Alcaligenes, and the like, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the palm oil (b1) and the laurin oil (b2) is completed, the saturated fatty acid (S) is converted into a constituent fatty acid. Of the di-saturated triglycerides containing two and one unsaturated fatty acid (U), the mass ratio (SUS/SSU) in the transesterified fat (B) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55. When SUS/SSU is within this range, compatibility with other fats and oils is improved.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction between the lauric fat (b2) and the palm fat (b1) reaches an equilibrium state and is completed to obtain the transesterified fat (B). When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat (B) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

The laurin-based extremely hardened oil (c1), which is a raw material of the transesterified fat (C), is a fat produced by hydrogenating a laurin-based fat. Specifically, the laurin-based extremely hydrogenated oil (c1) is, for example, hydrogenated with a raw material laurin-based oil using a catalyst such as a nickel catalyst according to a conventional method, heated and stirred to proceed with the reaction, It is produced by saturating the double bonds of unsaturated fatty acids that make up triglycerides by hydrogen bonding.

The laurin-based fat, which is the raw material of the laurin-based extremely hydrogenated oil (c1), is, for example, a fat having a lauric acid content of 30% by mass or more in the total constituent fatty acids, preferably 40 to 55% by mass, more preferably 45 to 45% by mass. 50% by mass. Such laurin-based oils and fats include palm kernel oil, coconut oil, fractionated oils thereof, and the like. It may also be purified (deacidified, deodorized, decolored, etc.). These may be used individually by 1 type, and may be used in combination of 2 or more type.

The iodine value of the transesterified fat (C) is, for example, 1-5, preferably 1-3.

The iodine value in the transesterified fat (B) and the transesterified fat (C) is "2.3.4.1-2013 iodine value (Wiiss- Cyclohexane method)”.

In the transesterified oil (C), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst for the transesterification reaction of the laurin-based extremely hardened oil (c1). Sodium methylate, sodium hydroxide and the like are used as chemical catalysts, and lipase and the like are used as enzymatic catalysts. Examples of lipases include lipases of the genus Aspergillus and Alcaligenes, which may be immobilized on a carrier such as an ion-exchange resin, diatomaceous earth, or ceramic, or may be used in the form of powder. Although both regioselective lipase and non-regioselective lipase can be used, it is preferable to use non-regioselective lipase.

When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the catalyst to the amount of oil lipid, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hours. The transesterification reaction reaches an equilibrium state and is completed, and the transesterified fat (C) can be obtained. When using an enzyme catalyst, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the amount of oil lipid, and the transesterification reaction is performed at 40 to 80 ° C. to complete the transesterification reaction in an equilibrium state. A transesterified fat (C) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

Note that the transesterified fat (C) only needs to be subjected to the extreme hardening treatment and the transesterification treatment using only the laurin fat as a raw material, and the order of these two treatments is arbitrary, and the extreme hardening treatment was performed. The transesterification treatment may be performed later, or the extreme hardening treatment may be performed after the transesterification treatment.

Unprocessed lauric fat (D) is lauric fat that has not undergone various processing treatments such as fractionation, hardening and transesterification, and examples thereof include palm kernel oil and coconut oil. It may be used alone or in combination of two or more. Coconut oil is preferably used as the lauric fat (D) from the viewpoint of good meltability in the mouth.

The content of the oil-and-fat composition (X) in the oil-in-water emulsion is, for example, It is 20 to 50% by mass, preferably 23 to 45% by mass, more preferably 24 to 37% by mass.

The content of the palm-based fat (A) in the fat composition (X) is, for example, 1.0 to 45.0% by mass, preferably 5.0 to 35.0% by mass, more preferably 9 .0 to 15.0% by mass.

The content of the transesterified fat (B) in the fat composition (X) is, for example, 1.0 to 45.0% by mass, preferably 10.0 to 35.0% by mass, most preferably 30% by mass. .0 to 35.0% by mass.

The content of the transesterified fat (C) in the fat composition (X) is, for example, 3.0 to 55.0% by mass, preferably 6.0 to 40.0% by mass, more preferably 25% by mass. .0 to 35.0% by mass.

The content of the unprocessed lauric fat (D) in the fat composition (X) is, for example, 2.0 to 55.0% by mass, preferably 5.0 to 35% by mass, more preferably 10.0 to 30.0% by mass, most preferably 20.0 to 30.0% by mass.

The fat composition (X) contains the palm oil (A), the transesterified oil (B), the transesterified oil (C), and the unprocessed lauric oil (D), thereby suppressing the smell of heat deterioration, It has good manufacturing tolerance and is capable of good flavor and meltability in the mouth.

In addition to (A) to (D), other fats and oils (E) may be added to the fat composition (X). Examples of oils and fats (E) include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sesame oil, olive oil, fish oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, High Oleic Sunflower Oil, Grape Seed Oil, Macadamia Nut Oil, Hazelnut Oil, Pumpkin Seed Oil, Walnut Oil, Camellia Oil, Tea Seed Oil, Perilla Oil, Borage Oil, Wheat Oil (from Coix, Barley, Oats, Wheat, etc.) extracted fat), milk fat, cacao fat, and the like. Among them, the oil (E) is preferably a liquid oil containing 50.0% by mass or more of unsaturated fatty acid, and more preferably rapeseed oil. Fats and oils (E) may be used individually by 1 type, and may use 2 or more types together. The content of the fat (E) in the fat composition (X) is, for example, preferably 20.0% by mass or less, more preferably 15.0% by mass or less.

In the fatty acid composition in the oil and fat composition (X), the content of lauric acid (x1) in all fatty acids is, for example, 28.0 to 40.0% by mass, preferably 30.0 to 38.0% by mass. %, more preferably 34.0 to 36.0% by mass.

In the fatty acid composition in the oil and fat composition (X), the content of palmitic acid in the total fatty acid is, for example, 10.0 to 30.0% by mass, preferably 15.0 to 25.0% by mass. , more preferably 18.0 to 21.0% by mass.

In the fatty acid composition in the oil and fat composition (X), the content of stearic acid (x2) in the total fatty acid is, for example, 4.0 to 12.0% by mass, preferably 4.0 to 10.0% by mass. %, more preferably 5.0 to 9.0% by mass.

In the fatty acid composition in the oil and fat composition (X), the content of oleic acid in all fatty acids is, for example, 10.0 to 25.0% by mass, preferably 14.0 to 20.0% by mass. .

By setting the content of lauric acid (x1) and the content of stearic acid (x2) within the above range, it is possible to suppress heat-deteriorated odor and improve production resistance, flavor and meltability in the mouth. .

In the fatty acid composition in the oil and fat composition (X), the ratio of the content of lauric acid (x1) to the content of oleic acid (lauric acid (x1) content/oleic acid content) is, for example, 1.0 to 3.5, preferably 1.8 to 2.4.

In the fatty acid composition in the oil and fat composition (X), the content of saturated fatty acids in all fatty acids is, for example, 70.0 to 90.0% by mass, preferably 74.5 to 84.0% by mass. .

The contents of lauric acid (x1), palmitic acid, stearic acid (x2), oleic acid, and saturated fatty acids are determined by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4 2.2-2013 Fatty Acid Composition (FID Temperature Programmed Gas Chromatograph Method)”.

The oil-in-water emulsion of the present invention contains lactose (Y). Lactose (Y) may be blended alone, or may be blended as milk or dairy products.

Cow's milk etc. are mentioned as milk. Dairy products include skimmed milk, fresh cream, cheese (natural cheese, processed cheese, cream cheese, mascarpone, etc.), fermented milk, concentrated milk, frozen concentrated milk, concentrated skimmed milk, sugar-free condensed milk, sweetened condensed milk, no Sugared condensed skim milk, sweetened skim condensed milk, whole milk powder, skim milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), Buttermilk powder, total milk protein, sodium caseinate, potassium caseinate, micellar casein, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

From the viewpoint of improving production tolerance and flavor, it is preferable to use dairy products as the raw material of lactose (Y), and among the dairy products, it is more preferable to use fresh cream, cheese, concentrated milk, whey cheese, and powdered milk. The content of dairy products in the oil-in-water emulsion is preferably 0.5 to 10.0% by mass. When powdered milk is used as a dairy product, it is preferable to use skimmed milk powder or buttermilk powder as the powdered milk, and the content of milk powder in the oil-in-water emulsion is preferably 1.0 to 10.0% by mass, and 3.0 to 10.0% by mass is more preferred.

The content of lactose (Y) in the oil-in-water emulsion is, for example, 0.2 to 8.0% by mass, preferably 1.0 to 5.0% by mass, more preferably 2.1 to 4.0% by mass. By containing lactose (Y) in the above range, the effect of suppressing heat deterioration odor becomes remarkable, and it becomes possible to realize a natural and luxurious flavor and melting in the mouth like fresh cream.

The content of lactose (Y) in the oil-in-water emulsion can be measured, for example, by high performance liquid chromatography (HPLC). In addition, when a dairy product is blended as a raw material of lactose (Y), the content of lactose (Y) in the oil-in-water emulsion is a pure value.

In the oil-in-water emulsion, the mass ratio of lactose (Y) and lauric acid (x1) (lactose (Y)/lauric acid (x1)) is, for example, 0.03 to 0.80, preferably 0 0.10 to 0.50, more preferably 0.20 to 0.40.

When the ratio of lactose (Y)/lauric acid (x1) is within the above range, it is possible to suppress heat-deteriorated odor and improve meltability in the mouth.

The oil-in-water emulsion of the present invention may optionally contain various food materials and food additives that are commonly used for oil-in-water emulsions. Specifically, for example, milk other than the above, dairy products other than the above, flavorings obtained by fermenting dairy products, emulsifiers, pH adjusters, sugars, yeast extracts, polysaccharide thickeners, sugar alcohols, glycerin, Flavors, coloring components, antioxidants, and the like.

Examples of emulsifiers include lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester. , calcium stearoyl lactylate, and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type. The emulsifier is not particularly limited, but the emulsion stability of the oil-in-water emulsion before foaming and the fat in the cream are quickly aggregated during foaming to partially destroy the emulsified state and demulsify. Considering that the condition is maintained for a long time, lecithin, which is mainly composed of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, and phosphatidylserine, is added to sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, etc. can be used in combination.

Examples of pH adjusters include inorganic salts such as sodium carbonate, sodium hydroxide, phosphates, metaphosphates, polyphosphates and pyrophosphates, and organic acid salts such as citrates and tartrates. . These may be used individually by 1 type, and may be used in combination of 2 or more type.

Carbohydrates other than lactose include, for example, monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols (sorbitol, xylitol, mannitol, erythritol, maltose, etc.). lactitol), sweeteners such as stevia and aspartame, starch, starch decomposition products, inulin, polysaccharides, and the like.

Examples of yeast extracts include those extracted from the genus Saccharomyces typified by baker's yeast and brewer's yeast, and those extracted from the genus Candida typified by torula yeast.

Examples of thickening polysaccharides include agar, sodium alginate, alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharides, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, Carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC), propylene glycol alginate (PGA) and the like.

Examples of sugar alcohols include sorbitol, xylitol, mannitol, erythritol, maltitol, lactitol, glycerin and the like.

Flavors include, for example, milk flavor and butter flavor.

The oil-in-water emulsion of the present invention can be produced, for example, by the following procedure.

Each component such as the oil and fat composition (X), lactose (Y), emulsifier and water is mixed and emulsified. A homomixer or the like can be used for emulsification. Generally, lipophilic emulsifiers are added to the oil phase, and hydrophilic emulsifiers to the aqueous phase. Moreover, when non-fat milk solids and salts are used, they are dissolved in water in advance before use. For emulsification, the oil phase is heated to a temperature at which the blended fats and oils are completely dissolved, and the water phase is heated to a temperature at which the temperature of the oil phase after mixing does not decrease, and the oil phase is mixed with the water phase, For example, it can be carried out at 60-70°C.

After emulsification, homogenization is carried out. Homogenization can be performed, for example, by using a high-pressure homogenizer and appropriately setting conditions such as pressure used in the production of the oil-in-water emulsion. The median diameter of the oil droplets can be adjusted in this homogenization process. In addition, sterilization or sterilization can be performed as a step before or after homogenization. The median diameter after homogenization is preferably 0.8 to 1.6 μm, more preferably 1.0 to 1.4 μm.

Then, by cooling the homogenized emulsion, the oil-in-water emulsion of the present invention is obtained. Cooling is preferably carried out using equipment capable of cooling to the desired temperature in a short period of time. Examples of such equipment include plate heat exchangers, tube heat exchangers, and scraped heat exchangers. It is preferable to cool to a temperature range of 1 to 7° C. in a short time using such equipment. After cooling, the mixture is stirred under refrigeration and allowed to stand at the cooling temperature in a tank for about 1 to 2 days for stabilization (aging). It is then filled into products.

A foamed whipped cream can be produced by stirring the oil-in-water emulsion of the present invention with a whipping device or a dedicated mixer so as to incorporate air. In addition, when foaming, carbohydrates such as granulated sugar, sugar and liquid sugar, alcohols, flavors, polysaccharide thickeners, fresh cream and the like may be added.

The whipped cream thus obtained is subjected to secondary processing after refrigerated storage as necessary. Here, the secondary processing includes manual molding methods such as nappe machines after foaming, molding methods using machines that pass through a depositor, etc., nappe using a spatula, injection using a squeeze bag, etc. .

The whipped cream obtained in this way can be used for various purposes in food and drink, for example, for nappes such as cakes, sandwiches such as breads, pies, puffs, Danish pastries, cookies, biscuits and cakes. It can be suitably used as a topping for desserts, coffee, etc.

In addition, the oil-in-water emulsion according to the present invention can also be used by directly adding or kneading into food and drink without foaming.

The oil-in-water emulsion of the present invention contains a fat composition (X) and lactose (Y), palm oil (A), interesterified oil (B), interesterified oil (C) and unprocessed The fat composition (X) contains a lauric fat (D), the content of lauric acid (x1) in all fatty acids is 28.0 to 40.0% by mass, and stearic acid (x2) in all fatty acids When the content of is 4.0 to 12.0% by mass, the production resistance (emulsified state, scorching, etc.) is good while suppressing the heat deterioration odor, and it has a natural and luxurious feeling like fresh cream. It is possible to have a certain flavor and melt in the mouth.

In addition, food and drink using the present invention have a flavor comparable to that of using fresh cream. Furthermore, the whipped cream obtained by foaming the oil-in-water emulsion of the present invention has good shape retention and water retention.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

<1> Preparation of interesterified oils 1 to 4 The interesterified oils 1 to 4 described in Tables 1 to 3 were prepared as follows.

(1) Transesterified oil 1 (iodine value: 28)
Ingredients: 25% hardened palm kernel oil, 50% palm oil, 25% hardened palm oil
After the above raw materials were mixed and heated to 110° C. and sufficiently dehydrated, 0.08% by mass of sodium methylate as a chemical catalyst was added to the amount of oil and fat, and the mixture was stirred at 100° C. for 0.5 hours under reduced pressure. The transesterification reaction was carried out while After the transesterification reaction, the reaction mixture was washed with water to remove the catalyst, decolored with activated clay, and deodorized to obtain transesterified fat 1.

(2) Transesterified oil 2 (iodine value: 35.5)
Ingredients: 50% palm kernel oil, 50% palm oil
A transesterified oil 2 was obtained by performing a transesterification reaction according to the production method of the transesterified oil 1.

(3) Transesterified oil 3 (iodine value: 2)
Raw Material: Extremely Hardened Palm Kernel Oil A transesterified oil 3 was obtained by performing a transesterification reaction according to the production method of the transesterified oil 1.

(4) Transesterified oil 4 (iodine value: 2)
Raw Material: Extremely Hardened Coconut Oil The ester exchange reaction was carried out according to the production method of the transesterified oil 1 to obtain the transesterified oil 4.

<2> Production of oil-in-water emulsion Oil-in-water emulsions according to Examples and Comparative Examples were produced as follows.

Glycerin fatty acid ester, lecithin, and oily flavor were added to the oil and fat composition (X) in Tables 1 to 3 to form an oil phase. On the other hand, sodium caseinate, dextrin, emulsifier sucrose fatty acid ester, lactose-containing components (skimmed milk powder, buttermilk powder, lactose) in Tables 1 to 3, sodium phosphate, and polysaccharide thickener were added to water to form an aqueous phase. .

The aqueous phase and the oil phase were heated to 65° C., the oil phase was added to the aqueous phase and stirred to emulsify, followed by direct heat sterilization and homogenization with a high-pressure homogenizer. After that, the mixture was rapidly cooled to 1 to 5° C. and aged under refrigeration for 10 hours while stirring to obtain an oil-in-water emulsion.

The formulation in the oil-in-water emulsion (100 parts by mass) is as follows.
Oil and fat composition (X) Listed in Tables 1 to 3 Lactose (Y) raw material Listed in Tables 1 to 3 Sodium caseinate 0.2% by mass
Dextrin 2.5% by mass
Emulsifier 0.7% by mass
Glycerin fatty acid ester 0.1% by mass
Lecithin 0.4% by mass
Sucrose fatty acid ester 0.2% by mass
Sodium phosphate 0.2% by mass
Polysaccharide thickener 0.02% by mass
Flavor 0.04% by mass
water

<3> Preparation of whipped cream 2 kg of granulated sugar was added to 20 kg of the oil-in-water emulsion obtained in <2>, and after adjusting the temperature to 5 ° C. in a 90 coat bowl, a vertical mixer (Kanto Mixer Industry ( Co., Ltd.) was used and foamed to a specific gravity of 0.40 to obtain a whipped cream.

<4> Evaluation The oil-in-water emulsion obtained in <2> and the whipped cream obtained in <3> were evaluated. The evaluation items were [heat deterioration odor], [manufacturing resistance], [flavor], [melting in the mouth], [shape retention], and [water retention]. The oil-in-water emulsion was evaluated for [heat deterioration odor] and [manufacturing resistance], and the whipped cream was evaluated for [flavor], [melting in the mouth], [shape retention], and [water retention]. The panel of 15 people who conducted the sensory evaluation performed a discrimination test for five tastes (sweet, sour, salty, bitter, and umami), a taste concentration difference discrimination test, a food taste discrimination test, a reference olfaction test, and a reference texture test. 6 males and 4 females in their 20s to 50s who were determined to be suitable in each test were selected. Evaluation criteria for each evaluation item are as follows.

[heat deterioration odor]
Evaluation Criteria ⊚+: Nine or more out of ten panelists evaluated that there was no heat-deterioration odor.
⊚: 7 to 8 or more out of 10 panelists evaluated that there was no smell of heat deterioration.
Good: 5 to 6 out of 10 panelists evaluated that there was no smell of heat deterioration.
Δ: 3 to 4 out of 10 panelists evaluated that there was no smell of heat deterioration.
x: Not more than 2 out of 10 panelists evaluated that there was no heat-deterioration odor.

[Manufacturing resistance]
Evaluation Criteria ⊚+: The emulsified state of the obtained oil-in-water emulsion is very good, and there is almost no aggregation or scorching of the milk protein on the manufacturing machine.
A: The emulsified state of the obtained oil-in-water emulsion is good, and there is almost no aggregation or scorching of the milk protein on the manufacturing machine.
Good: The emulsified state of the obtained oil-in-water emulsion is good, but there are some aggregations and scorching of the milk protein on the manufacturing machine.
Δ: The emulsified state of the obtained oil-in-water emulsion was poor, and there were many aggregations and scorching of the milk protein on the manufacturing machine.
x: Cannot be manufactured by the manufacturing machine.

[Flavor]
Evaluation Criteria ⊚+: 9 out of 10 panelists evaluated that it had a fresh milky flavor.
A: 7 to 8 out of 10 panelists evaluated that it had a fresh milky flavor.
○: 5 to 6 out of 10 panelists evaluated that it had a fresh milky flavor.
Δ: 3 to 4 out of 10 panelists evaluated it as having a fresh milky flavor.
x: Not more than 2 out of 10 panelists evaluated that the product had a fresh milky flavor.

[Melting in the mouth]
Evaluation Criteria ⊚+: 9 out of 10 panelists evaluated that the meltability in the mouth was good.
⊚: 7 to 8 or more out of 10 panelists evaluated that the meltability in the mouth was good.
○: 5 to 6 out of 10 panelists evaluated that the meltability in the mouth was good.
Δ: 3 to 4 out of 10 panelists evaluated that the meltability in the mouth was good.
x: Not more than 2 out of 10 panelists evaluated that the meltability in the mouth was good.

[Shape retention]
Immediately after foaming, the flower-shaped product was allowed to stand in a Coolnics oven at 17.5°C for one day, and the change in shape was visually evaluated according to the following criteria.
Evaluation Criteria ⊚+: There is no change in shape compared to immediately after the artificial flower.
⊚: Almost no change in shape compared to immediately after the artificial flower.
◯: Slight change in shape. Or something like "wrinkle" is slightly visible.
△: The shape is considerably collapsed. Or you can see something like "wrinkles".
x: The shape is completely lost. or "cracked".

[Water retention]
Immediately after foaming, the flower-shaped product was allowed to stand in Coolnics at 17.5° C. for one day, and the presence or absence of syneresis was visually evaluated according to the following criteria.
Evaluation Criteria ⊚+: Syneresis is not observed at all compared to immediately after the artificial flower.
(double-circle): Almost no syneresis is recognized compared with immediately after the artificial flower.
◯: Separation of water is observed to some extent.
Δ: Significant separation of water is observed.
x: Water separation is severe.

As shown in Tables 1 to 3, it can be confirmed that Examples 1 to 37 are good (“○” or higher) in all evaluation items compared to Comparative Examples 1 to 9. That is, palm-based fats and oils (A), transesterified fats and oils of palm-based fats and laurin-based fats (B), transesterified fats and oils of extremely hardened laurin-based oils (C), and unprocessed laurin-based fats and oils (D) It contains the composition (X) and lactose (Y), the content of lauric acid (x1) in all fatty acids is 28.0 to 40.0% by mass, and stearic acid (x2) in all fatty acids The oil-in-water emulsion according to the present invention, which has a content of 4.0 to 12.0% by mass, suppresses heat deterioration odor, has good production resistance, and has a flavor and melting in the mouth in whipped cream. In addition to being good, shape retention and water retention are also good.

In particular, the oil-in-water emulsion contains fats (A) to (D), the transesterified fat (B) is 10.0 to 35.0% by mass, and the content of lauric acid (x1) is 34 .0 to 36.0% by mass, the content of stearic acid (x2) is 5.0 to 9.0% by mass, and the lactose (Y) content/lauric acid (x1) content is 0.20 ~ 0.40, and when dairy products are contained as raw materials for lactose (Y), all evaluation items are good (“◎” or higher), so suppression of heat deterioration odor, manufacturing tolerance, It is confirmed that the flavor, meltability in the mouth, shape retention and water retention are further improved. Further, by comparing Examples 7 and 13 with Examples 35 and 36, it was confirmed that coconut oil is preferable as the unprocessed lauric fat (D).

Claims (5)

An oil-in-water emulsion containing the oil and fat composition (X) and lactose (Y),
The oil and fat composition (X) contains the following (A) to (D):
(A) palm oil;
(B) transesterified fats and oils between palm-based fats and laurin-based fats;
(C) transesterified laurin-based extremely hydrogenated oil; and (D) unprocessed laurin-based fat,
In the fatty acid composition in the oil and fat composition (X), the content of lauric acid (x1) in the total fatty acid is 28.0 to 40.0% by mass, and the content of stearic acid (x2) is 4.0. An oil-in-water emulsion that is ~12.0% by mass. The mass ratio of the lactose (Y) and the lauric acid (x1) in the oil-in-water emulsion (lactose (Y)/lauric acid (x1)) is 0.03 to 0.80. oil-in-water emulsion. The oil-in-water emulsion according to claim 1 or 2, wherein the content of the fat (D) in the fat composition (X) is 2.0 to 55.0% by mass. The oil-in-water emulsion according to any one of claims 1 to 3, wherein the fat (D) is coconut oil. Whipped cream obtained by foaming the oil-in-water emulsion according to any one of claims 1 to 4.