JP4396334B2 - Foamable oil-in-water emulsion - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsion (whipped cream) containing a flavor deterioration preventing agent. More particularly, the present invention relates to a foamable oil-in-water emulsion in which tocopherol and rutin are contained in an oil-in-water emulsion as a flavor deterioration preventing agent, and the quality of off-flavors and off-flavors due to irradiation with light such as a fluorescent lamp is small.

  In recent years, in pastry stores, convenience stores, supermarkets, etc. in department stores, various foods are often displayed and sold in a showcase while irradiating with strong light with a fluorescent lamp for a long time. Foamable oil-in-water emulsions used for decorations such as cakes and sands are one of these foods. However, at this time, the ingredients in the displayed food change depending on the energy given from the irradiated light, and the problem of photodegradation in which an unpleasant taste and a strange odor become apparent. In order to reduce the product value by significantly deteriorating the flavor of food, measures for preventing light degradation have become a major problem in maintaining quality. In order to prevent this photodegradation, in Patent Document 1, myricetins and quercetin are used in combination at a specific mixing ratio, in Patent Document 2, propolis is used, and in Patent Document 3, chlorogenic acid and caffeine are used. Various flavor deterioration inhibitors, such as the use of at least one selected from acids and ferulic acids, have been added to foods as substances that have the effect of inhibiting photodegradation. The amount of use was limited, and in particular, a foamable oil-in-water emulsion could not provide a sufficient effect.

JP 2003-33164 A Japanese Patent Laid-Open No. 11-341971 Japanese Patent Laid-Open No. 10-183164

  The object of the present invention is to provide a foamable oil-in-water emulsion for use in decorations such as cakes and sand, and the like, even when exposed to light irradiation such as fluorescent lamps, there is little deterioration in the quality of off-flavors and off-flavors, The object is to provide an excellent foamable oil-in-water emulsion.

As a result of diligent research on the above problems, the present inventors have included specific tocopherol and rutin as a flavor deterioration inhibitor in a specific amount and a specific mixing ratio, so that they can be irradiated under light irradiation such as a fluorescent lamp. As a result, it was found that deterioration in quality of off-flavors and off-flavors can be suppressed even when exposed to water.
That is, the first of the present invention is an oil-in-water emulsion comprising an oil phase and an aqueous phase, and is a foamable oil-in-water emulsion containing tocopherol and rutin as a flavor deterioration preventing agent, and contains tocopherol and rutin. The amount of tocopherol is 0.04 to 0.5% by weight and the amount of rutin is 0.003 to 0.2% by weight with respect to the whole oil-in-water emulsion, and the ratio of the amount of tocopherol and rutin is included. Is a foamable oil-in-water emulsion in which rutin is in the range of 3-50 with respect to tocopherol 100, the fat content is 10-50 wt%, and the nonfat milk solid content is 1-14 wt%. is there. Second, tocopherol and rutin as non-fat milk solids and water as raw materials were mixed with the oil phase and water phase, and then pre-emulsified, sterilized or sterilized and homogenized. it is those, a foamable oil-in-water emulsion of the first described. 3rd is a foamable oil-in-water emulsion of 1st or 2nd which contains 1 type, or 2 or more types of emulsifier which does not contain unsaturated fatty acid in the constituent fatty acid in an emulsifier as a lecithin and / or an emulsifier. .

  In foaming oil-in-water emulsions used for decorations such as cakes and sand, foaming water with excellent flavor and little deterioration in taste and odor quality even when exposed to light irradiation such as fluorescent lamps It has become possible to provide oil-type emulsions.

  The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, non-fat milk solids, water and an emulsifier, and is a fluid emulsion, and is called “whipping cream” There are also. When this is stirred using a foaming device or a dedicated mixer so that air is entrapped, a foamed state commonly referred to as “whipped cream” or “whipped cream” is exhibited.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion composed of an oil phase and an aqueous phase, and needs to contain tocopherol and rutin as flavor deterioration inhibitors.
The tocopherol of the present invention is known per se and is available as a commercial product. These may be refined products extracted from natural plants, those contained in immature products, or synthetic products. Further, a single product such as δ-tocopherol or a mixture of α, β, γ, δ-tocopherol and the like may be used, but those having low α and high δ are preferable. Moreover, you may use by the formulation diluted with fats and oils, dextrin, etc. Examples of commercially available products include those manufactured by Riken Vitamin Co., Ltd. (trade name: Riken Oil Super 80, containing 64% tocopherol).
The amount of tocopherol used in the oil-in-water emulsion of the present invention is 0.04 to 0.5% by weight, preferably 0.05 to 0.45% by weight, most preferably 0.07 to 0.4% by weight. It is desirable to use within the range.
When the amount of tocopherol used is less than the lower limit, the expected effect is difficult to obtain, and when the amount exceeds the upper limit, the flavor and color tone of the foamable oil-in-water emulsion deteriorates.

The rutin of the present invention is known per se and is available as a commercial product. Rutin was originally insoluble in water, so its use was delayed. In the present invention, those that have been markedly improved in water solubility by being treated with an enzyme are suitable, and examples include (trade name: αG rutin PS, containing 82% rutin) manufactured by Toyo Seika Co., Ltd.
The amount of rutin used in the oil-in-water emulsion of the present invention is 0.003 to 0.2% by weight, preferably 0.004 to 0.15% by weight, most preferably 0.005 to 0.10%. It is preferable to use in the range of%. When the amount of rutin used is less than the lower limit, the expected effect is difficult to obtain, and when it exceeds the upper limit, the flavor of the foamable oil-in-water emulsion becomes poor.
Tocopherol and rutin are used in the oil-in-water emulsion of the present invention within the above-mentioned range, but the amount of tocopherol used is preferably relatively larger than the amount of rutin used, and the amount of tocopherol and rutin is contained. It is preferable that the ratio is within the range of 3 to 50 for rutin with respect to tocopherol 100 in terms of achieving both effect and flavor.

Examples of the fats and oils of the present invention include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting these to various chemical treatments or physical treatments. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable oils and fats, processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils (melting points of about 15 to 40 ° C.).
The oil content is 10 to 50% by weight, preferably 13 to 48% by weight, and more preferably 15 to 48% by weight. When the oil and fat content exceeds the upper limit, the foamable oil-in-water emulsion tends to be stabbed (plasticized state), and when it is less than the lower limit, the foamability and shape retention tend to deteriorate.

  The non-fat milk solid content of the present invention refers to a component obtained by subtracting the milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein, casein, sodium casein and other raw materials can be exemplified, and the non-fat milk solid content is preferably 1 to 14% by weight, more preferably 2 to 12% by weight, most preferably 4 to 10% by weight. When the non-fat milk solid content is lower than 1% by weight, the emulsification stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced, and the flavor is deteriorated. When it exceeds 14% by weight, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect commensurate with the amount.

  As the emulsifier of the present invention, an emulsifier usually used in preparing a foamable oil-in-water emulsion can be appropriately selected and used. Examples include synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and one or two of these emulsifiers. The above can be selected and used appropriately. Among these emulsifiers, it is preferable to use an emulsifier that does not contain an unsaturated fatty acid as a constituent fatty acid in the emulsifier in that the quality of taste and odor is less deteriorated even when exposed to light.

  The flavor deterioration preventing agent used in the foamable oil-in-water emulsion of the present invention can obtain a desired effect by containing tocopherol and rutin as active ingredients, but if necessary, a known antioxidant ( L-ascorbic acid, etc.), flavor deterioration inhibitors (tea extract, chlorogenic acid, apple polyphenol, sunflower extract, bayberry extract, etc.), metal sequestering agents (gluconic acid, kojic acid, phytic acid, polyphosphoric acid, chitin, Chitosan etc.) can also be used. In these, it is preferable to contain a tea extract by flavor stability.

  The timing of adding the flavor deterioration inhibitor used in the foamable oil-in-water emulsion of the present invention is not particularly limited, but should be added before the foamable oil-in-water emulsion undergoes photodegradation. May be added when preparing the foamable oil-in-water emulsion, or may be added when whipping after preparing the foamable oil-in-water emulsion. Preferably, it is desirable to blend with various raw materials when preparing a foamable oil-in-water emulsion.

  The foamable oil-in-water emulsion of the present invention preferably has an overrun of 40 to 400%, preferably 60 to 300%, more preferably 60 to 200%, and most preferably 60 to 150%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.

  Various salts can be used for the foamable oil-in-water emulsion of the present invention. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.

As the method for producing the foamable oil-in-water emulsion of the present invention, the oil phase is mixed with the oil phase and the water phase, using tocopherol and rutin as the flavor deterioration inhibitor, non-fat milk solids, emulsifier and water as raw materials. Thereafter, it can be obtained by preliminary emulsification, sterilization or sterilization and homogenization. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm ² , and after cooling, it is aged for about 24 hours.

  There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. As an indirect heat treatment device, APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alpha Label Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval shares). UHT sterilizers such as Ragia UHT sterilizer (manufactured by company), Ragiazer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash & Silkeborg Co., Ltd.), and any of these apparatuses may be used.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.

Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5 manufactured by HOBART CORPORATION). Time to reach foaming condition.
(2) Overrun: [(weight of oil-in-water emulsion of a certain volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) Shape retention: The beauty when the artificial foam is stored at 15 ° C. for 24 hours is examined. In order of superiority, give a rating in three stages: “Good”, “Yes”, and “No”.
(4) Flavor: Sensory evaluation is performed by 20 professional panelists. Two kinds of flavor evaluation immediately after whipping and flavor evaluation after light irradiation were performed. The light irradiation test was evaluated after storage at fluorescent lamp irradiation (illuminance 4000 Lx) at a temperature of 5 ° C. for 3, 6 and 12 hours. The flavor evaluation was evaluated in five stages of “5”, “4”, “3”, “2”, “1” in order of superiority, and the averaged evaluation was the result.

Example 1
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) in a fresh cream (made by Yotsuba Dairy Co., Ltd., oil content: 47%, milk-free solid content: 5%) , Rutin (trade name: αG rutin PS, manufactured by Toyo Seiki Co., Ltd., containing 82% rutin), dissolved in 0.01 part, stirred with a homomixer for 30 minutes at 65 ° C. and pre-emulsified, and then ultra-high temperature sterilizer (Iwai) The product was sterilized by a direct heating method at 145 ° C. for 4 seconds at 145 ° C., and then homogenized at a homogenization pressure of 20 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this oil-in-water emulsion and evaluated according to the above whipping method. The results are summarized in Table 1.

Example 2
Hardened rapeseed oil (melting point 35 ° C) 20.0 parts, hardened palm kernel oil (melting point 34 ° C) 20.0 parts, lecithin 0.3 parts, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; Tocopherol (Containing 64%) 0.1 part is added, mixed and dissolved to obtain an oil phase. Separately, 54.29 parts of water, 5.0 parts of skim milk powder, 0.2 parts of sucrose fatty acid ester (HLB5), 0.1 parts of sodium metaphosphate, rutin (trade name: αG rutin PS, Toyo Seika Co., Ltd.) Manufactured, containing 82% rutin) 0.01 parts is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 1.

Example 3
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; Tocopherol 64%) 25.0 parts of the middle melting point of palm (melting point 34 ° C), 5.0 parts of hardened palm kernel oil (melting point 34 ° C) Contain) 0.1 part is added, mixed and dissolved to obtain an oil phase. Separately, 64.59 parts of water, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., ; Containing 82% rutin) 0.01 parts are dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 1.

Example 4
Cured rapeseed oil (melting point 35 ° C.) 18.0 parts, lecithin 0.2 part, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% tocopherol) mixed and dissolved to dissolve oil Let it be a phase. Separately, 27.0 parts of commercially available fresh cream (made by Yotsuba Milk Industry Co., Ltd., oil / fat content 47%, milk-free solid content 5%), water 18.99 parts, skim milk powder 5.0 parts, sucrose fatty acid ester 0 .1 part, 0.1 part of sodium metaphosphate and 0.01 part of rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., containing 82% rutin) are dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 1.

Example 5
Hardened rapeseed oil (melting point 35 ° C) 15.0 parts, hardened palm kernel oil (melting point 34 ° C) 12.0 parts, lecithin 0.2 parts, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; Tocopherol (Containing 64%) 0.1 part is added, mixed and dissolved to obtain an oil phase. Apart from this, 18.0 parts of commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., oil and fat content 47%, milk-free solid content 5%), water 49.39 parts, skim milk powder 5.0 parts, sucrose fatty acid ester 0 .2 parts, 0.1 part of sodium metaphosphate, and 0.01 part of rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., containing 82% rutin) are dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 1.

Example 6
A vegetable oil-based oil-in-water emulsion was prepared according to the formulation shown in Table 1 by the following method. Add 40.2 parts hardened rapeseed oil (melting point 35 ° C.) to 0.24 parts lecithin and 0.24 parts tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; 64% tocopherol). Let it be a phase. Separately, 51.84 parts of water, 5.0 parts of skim milk powder, 0.2 part of sucrose fatty acid ester, 0.1 part of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., rutin) 82% content) 0.02 part is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion based on vegetable oil. 40 parts of this emulsified product and 60 parts of a commercially available fresh cream (made by Yotsuba Milk Industry Co., Ltd., oil and fat content 47%, milk-free solid content 5%) are mixed at 5 ° C., and whipped and evaluated in the same manner as in Example 1. did. The results are summarized in Table 1.

Example 7 to Example 12
With the formulation shown in Table 2, an oil-in-water emulsion was obtained in the same manner as in Example 4. The results of evaluating these emulsions in the same manner as in Example 1 are summarized in Table 2.

Comparative Example 1
A commercially available fresh cream (manufactured by Yotsuba Milk Industry Co., Ltd., oil / fat content 47%, non-fat milk solid content 5%) was whipped and evaluated in the same manner as in Example 1. The results are summarized in Table 3.

Comparative Example 2
Add 0.3 parts of lecithin to 20.0 parts of hardened rapeseed oil (melting point 35 ° C.) and 20.0 parts of hardened palm kernel oil (melting point 34 ° C.) to dissolve and make an oil phase. Separately, 5.0 parts of skim milk powder, 0.2 part of sucrose fatty acid ester and 0.1 part of sodium metaphosphate are dissolved in 54.4 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 3.

Comparative Example 3
Hardened rapeseed oil (melting point 35 ° C) 20.0 parts, hardened palm kernel oil (melting point 34 ° C) 20.0 parts, lecithin 0.3 parts, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; Tocopherol 64 parts) 0.3 parts is added, mixed and dissolved to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 0.2 part of sucrose fatty acid ester and 0.1 part of sodium metaphosphate are dissolved in 54.1 parts of water to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 3.

Comparative Example 4
Add 0.3 parts of lecithin to 20.0 parts of hardened rapeseed oil (melting point 35 ° C.) and 20.0 parts of hardened palm kernel oil (melting point 34 ° C.) to dissolve and make an oil phase. Separately, 54.37 parts of water, 5.0 parts of skim milk powder, 0.2 parts of sucrose fatty acid ester, 0.1 parts of sodium metaphosphate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., rutin) 82% content) 0.03 part is dissolved to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain an oil-in-water emulsion. In the same manner as in Example 1, the evaluation was performed according to the above whipping method. The results are summarized in Table 3.

Comparative Example 5 to Comparative Example 7
With the formulation shown in Table 3, an oil-in-water emulsion was obtained in the same manner as in Example 2. The results of evaluating these emulsions in the same manner as in Example 1 are summarized in Table 3.

Comparative Example 8 to Comparative Example 10
With the formulation shown in Table 4, an oil-in-water emulsion was obtained in the same manner as in Example 2. The results of evaluating these emulsions in the same manner as in Example 1 are summarized in Table 4.
Rosemary extract is extracted from Mitsubishi Chemical Co., Ltd. (extract content 40%), fresh coffee bean extract is brand name Kaphenol P-100 (100% extract content) manufactured by Fuji Chemical Industry Co., Ltd. The tea extract used was the trade name Sunphenon BG (extract content 100%) manufactured by Taiyo Kagaku Co., Ltd.

Example 13
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; 64% tocopherol) per 100 parts of commercially available fresh cream (Yotsuba Milk Industry Co., Ltd., fat and oil content 47%, milk-free solid content 5%) ) 0.1 part, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd., containing 82% rutin), 0.01 part, and 8 parts of granulated sugar were added and evaluated by the same whipping method as in Example 1. did. As a result, the whipping time was 40 seconds, the overrun was 65%, the shape retention was 15 ° C., and the flavor immediately after whipping and the flavor after light irradiation were the same as in Example 1.

  The present invention relates to a foamable oil-in-water emulsion (whipped cream) used for decoration such as cake or sand. More specifically, the present invention relates to a foamable oil-in-water emulsion with little deterioration in quality of off-flavors and off-flavors caused by light irradiation from a fluorescent lamp or the like.

Claims (3)

An oil-in-water emulsion comprising an oil phase and an aqueous phase, which is a foamable oil-in-water emulsion containing tocopherol and rutin as flavor deterioration inhibitors, and the amount of tocopherol and rutin contained in the oil-in-water emulsion Tocopherol is 0.04 to 0.5% by weight and rutin is 0.003 to 0.2% by weight with respect to the whole, and the ratio of the amount of tocopherol and rutin contained is rutin to tocopherol 100. Is a foamable oil-in-water emulsion in which the fat content is 10 to 50% by weight and the nonfat milk solid content is 1 to 14% by weight . Oils, tocopherols and rutins as flavor deterioration inhibitors, using non-fat milk solids and water as raw materials, after mixing the oil phase and water phase, pre-emulsified, sterilized or sterilized and homogenized. The foamable oil-in-water emulsion according to claim 1. The foamable oil-in-water emulsion according to claim 1 or 2 , wherein the constituent fatty acid in the emulsifier includes at least one emulsifier that does not contain an unsaturated fatty acid as lecithin and / or an emulsifier .