JP5283302B2 - Foamable oil-in-water emulsion - Google Patents

Description

  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.

  In recent years, in pastry stores, convenience stores, supermarkets, etc. in department stores, various foods are 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. At this time, the components in the displayed food are changed by the energy applied from the irradiated light, resulting in a taste and a strange odor. The phenomenon that the quality of food deteriorates due to the occurrence of off-flavors and odors in this way is generally called photo-degradation, and is a measure to prevent photo-degradation in order to significantly impair the flavor of food and reduce the product value. Is 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, etc. The object is to provide an excellent foamable oil-in-water emulsion.

As a result of diligent research on the above problems, the inventors of the present invention, in the oil and fat used in the oil-in-water emulsion, when using a specific range of oil and fat in the oil and fat, under light irradiation It has been found that it has a light deterioration resistance that there is little deterioration in the quality of off-flavors and off-flavors even when exposed to light. Moreover, it discovered that quality degradation could be further suppressed by combining with a specific flavor degradation inhibitor, and completed the present invention.
That is, the first of the present invention is a food application displayed under irradiation of a fluorescent lamp, and in an oil-in-water emulsion containing oil and fat, nonfat milk solids, water and an emulsifier, the constituent fatty acid in the oil and fat is used as the oil and fat. The total amount of butyric acid and caproic acid is 2% or less, the total amount of lauric acid and palmitic acid is 50% or more, and the total amount of oleic acid, linoleic acid, and linolenic acid is 40% or less. Yes, and the total amount of linoleic acid and linolenic acid is 4% or less, tocopherol derived from the flavor deterioration inhibitor, rutin, and tea extract are used, and the amount of tocopherol used is 0.001 1% by weight , the amount of rutin used is 0.0001 to 0.3% by weight , the amount of tea extract used is 0.00005 to 0.1% by weight , and the emulsifier is not included in the constituent fatty acids. Does not contain saturated fatty acids Off-taste produced under fluorescent lamp illumination is reduced foamable oil-in-water emulsion of odor. The second is the foamable oil-in-water emulsion according to the first, wherein the overrun is 60 to 300% .

  In foaming oil-in-water emulsions used for decorations such as cakes and sand, foaming water with excellent flavor and little deterioration in quality of off-flavors and off-flavors even when exposed to light such as fluorescent lights 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.

As the fats and oils of the present invention, the fatty acid composition of the constituent fatty acids in the fats and oils is that the total amount of butyric acid and caproic acid is 2% or less, the total amount of lauric acid and palmitic acid is 40% or more, oleic acid, linole Any oil and fat can be selected and used as long as the total amount of acid and linolenic acid is 50% or less and the total amount of linoleic acid and linolenic acid is 5% or less. Preferably, the fatty acid composition of the constituent fatty acids in the fat is such that the total amount of butyric acid and caproic acid is 2% or less, the total amount of lauric acid and palmitic acid is 50% or more, oleic acid, linoleic acid, linolenic acid Is preferably 40% or less and the total amount of linoleic acid and linolenic acid is 4% or less. Specific examples 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 fat and oil content is 10 to 48% by weight, preferably 13 to 45% by weight, and more preferably 15 to 42% 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. For example, 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 can be exemplified, 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 there is little deterioration in the quality of off-flavors and odors even when exposed to light.

The foamable oil-in-water emulsion of the present invention preferably contains at least one flavor deterioration inhibitor selected from tocopherol, rutin, and tea extract.
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, immature products, or synthetic products. Further, it may be a single product such as δ-tocopherol or a mixture of α, β, γ, δ-tocopherol and the like. Moreover, the formulation diluted with fats and oils, dextrin, etc. may be sufficient. Examples of commercially available products include those manufactured by Riken Vitamin Co., Ltd. (trade name: Riken Oil Super 80, containing 64% tocopherol).
About the usage-amount of the tocopherol used for the foamable oil-in-water emulsion of this invention 0.001-1%, Preferably it is 0.005-0.7%, Most preferably, it is the range of 0.01-0.5%. It is desirable to use in.
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 foamable oil-in-water emulsion of the present invention is 0.0001 to 0.3%, preferably 0.001 to 0.1%, most preferably 0.003 to 0.05. 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.

The tea extract of the present invention is an extract of tea leaves such as green tea, oolong tea, black tea or the like, or a processed product thereof, and a fresh one extracted with hot ethanol or hot water is preferable. As the tea extract, a commercially available tea extract can be used, such as “Sankator” manufactured by Taiyo Kagaku Co., Ltd. Examples of the present invention include (trade name: Super Emulsion TSM-09, containing 0.15% tea extract, containing 8% tocopherol) manufactured by Taiyo Kagaku Co., Ltd.
About the usage-amount of the tea extract used for the foamable oil-in-water emulsion of this invention, it is 0.00005-0.1%, Preferably it is 0.00005-0.05%, Most preferably, it is 0.00008-0. It is preferably used in the range of 0.03%. When the amount of the tea extract 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 worse.

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

  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 60 to 300%, preferably 60 to 250%, 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 and 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, after mixing these raw materials mainly containing fats and oils, non-fat milk solids, emulsifiers and water, pre-emulsification, sterilization or sterilization treatment and homogenization It can be obtained by processing. 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 for 72 hours at a fluorescent lamp irradiation (illuminance of 4000 Lx) and a temperature of 5 ° C. 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.

Experimental example 1
Fats and oils used in the preparation of foamable oil-in-water emulsions, palm middle melting point (melting point 34 ° C), hardened palm kernel oil (melting point 34 ° C), hardened coconut oil (melting point 32 ° C), milk fat, hardened soybean oil ( (Melting point 31 ° C.), hardened rapeseed oil (melting point 35 ° C.), the composition of the constituent fatty acids in the fats and oils is methyl esterified according to a conventional method and analyzed by gas chromatogram method. The percentage was determined.
Among the obtained fatty acids, the ratios of butyric acid + caproic acid, lauric acid + palmitic acid, oleic acid + linoleic acid + linolenic acid, and linoleic acid + linolenic acid are summarized in Table 1.

Example 1
25.0 parts of the middle melting point of palm (melting point 34 ° C.) and 5.0 parts of hardened palm kernel oil are melt-mixed to obtain an oil phase. Separately, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.7 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 2.

Example 2
An oil phase is obtained by adding, mixing and dissolving 0.3 part of lecithin to 25.0 parts of the middle melting point (melting point 34 ° C.) of palm and 5.0 parts of hardened palm kernel oil. 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 64.4 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 2.

Example 3
Melting and mixing 20.0 parts of the middle melting point of palm (melting point 34 ° C.) and 20.0 parts of hardened palm kernel oil (melting point 34 ° C.) to obtain an oil phase. Separately from this, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 54.7 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 2.

Example 4
Add 0.3 parts of lecithin to 40.0 parts of hardened palm kernel oil (melting point: 34 ° C.) and dissolve 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 54.4 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 2.

Example 5
Add 0.3 parts of lecithin to 40.0 parts of hardened coconut oil (melting point: 32 ° C.) and dissolve 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 54.4 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 3.

Comparative Example 1
A foamable oil-in-water emulsion was prepared in the following manner using hydrogenated soybean oil (melting point 31 ° C.) often used for foamable oil-in-water emulsions.
Add 0.3 parts of lecithin to 40.0 parts of hardened soybean oil (melting point 31 ° C.), mix and dissolve 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 54.4 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 3.

Comparative Example 2
Add 0.3 parts of lecithin to 20.0 parts of hardened soybean oil (melting point: 31 ° C.) and 20.0 parts of hardened palm kernel oil (melting point: 34 ° C.) to 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 3.

Comparative Example 3
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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 3.

Comparative Example 4
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 4.
Separately, this fresh cream was charred to extract milk fat, and the constituent fatty acids in the milk fat were measured according to the method shown in Experimental Example 1, and the results are shown in Table 1 above.

Comparative Example 5
Mixing 85 parts of commercially available fresh cream (Yotsuha Milk Industry Co., Ltd., oil / fat content 47%, non-fat milk solid content 5%), water 14.2 parts, skim milk powder 0.75 parts, sucrose fatty acid ester 0.05 parts The mixture was stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then sterilized by direct heating at 145 ° C. for 4 seconds with an ultra-high temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.), and then 50 kg Homogenized at a homogenization pressure of / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 4.

Example 6
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol) 0.15 parts of palm middle melting point (melting point 34 ° C.) 25.0 parts, hardened palm kernel oil 5.0 parts Add and dissolve the part to make the oil phase. Separately from this, 64.7 parts of water, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd .; containing 82% rutin) 01 parts, tea extract (trade name: Super Emulsion TSM-09, Taiyo Kagaku Co., Ltd .; containing 0.15% tea extract and 8% tocopherol), 0.1 part sodium metaphosphate Dissolve to prepare the 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 5.

Example 7
Tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; containing 64% of tocopherol) 0.15 parts of palm middle melting point (melting point 34 ° C.) 25.0 parts, hardened palm kernel oil 5.0 parts Add and dissolve the part to make the oil phase. Separately, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate and 0.1 part of sodium metaphosphate are dissolved in 64.7 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 5.

Example 8
25.0 parts of the middle melting point of palm (melting point 34 ° C.) and 5.0 parts of hardened palm kernel oil are melt-mixed to obtain an oil phase. Separately from this, 64.7 parts of water, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd .; containing 82% rutin) An aqueous phase is prepared by dissolving 01 parts and 0.1 parts of sodium metaphosphate. 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 5.

Example 9
25.0 parts of the middle melting point of palm (melting point 34 ° C.) and 5.0 parts of hardened palm kernel oil are melt-mixed to obtain an oil phase. Separately from this, 64.7 parts of water, 5.0 parts of skim milk powder, 0.2 parts of pentaglyceryl monomyristate, tea extract (trade name: Super Emulsion TSM-09, manufactured by Taiyo Chemical Co., Ltd .; tea extract 0.1 parts containing 0.15%, containing 8% tocopherol) 0.1 parts and 0.1 parts of sodium metaphosphate 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 a foamable oil-in-water emulsion. This emulsion was evaluated according to the whipping method described above. The results are summarized in Table 5.

Example 10
When whipping the foamable oil-in-water emulsion obtained in Example 1, tocopherol (trade name: Riken Oil Super 80, manufactured by Riken Vitamin Co., Ltd .; tocopherol 64% with respect to 100 parts of the emulsion; 0.1 part, rutin (trade name: αG rutin PS, manufactured by Toyo Seika Co., Ltd .; containing 82% rutin), tea extract (trade name: Super Emulsion TSM-09, Taiyo Kagaku Co., Ltd.) 0.1 parts (manufactured; containing 0.15% tea extract and 8% tocopherol) were mixed and evaluated according to the above whipping method. The results are summarized in Table 5.

  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 such as fluorescent lamps.

Claims (2)

For use in foods that are displayed under fluorescent light irradiation, and in oil-in-water emulsions containing fats and oils, non-fat milk solids, water and emulsifiers, the fatty acid composition of the constituent fatty acids in the fats is butyric acid, capron The total amount of acid is 2% or less, the total amount of lauric acid and palmitic acid is 50% or more, the total amount of oleic acid, linoleic acid and linolenic acid is 40% or less, and linoleic acid and linolenic acid Is a fat and oil having a total amount of 4% or less, using 3 types of tocopherol, rutin, and tea extract derived from the flavor deterioration inhibitor, and the amount of tocopherol used is 0.001 to 1% by weight , The amount used is 0.0001 to 0.3% by weight , the amount of tea extract used is 0.00005 to 0.1% by weight , and the emulsifier does not contain unsaturated fatty acids in the constituent fatty acids. Live under fluorescent light That off-taste, odor reduced foamable oil-in-water emulsion of. The foamable oil-in-water emulsion according to claim 1, wherein the overrun is 60 to 300%.