JP5635288B2 - Foamable oil-in-water emulsion composition - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsion composition containing a fresh cream.

  Fresh cream is made by centrifuging from milk and is said to be as excellent as anything else in terms of flavor and richness. And since fresh cream with an oil content of 40% or more has foaming properties, it is widely used for confectionery and bread making as “whipped cream” by foaming (whipping). Since an oil content of 48% has an optimum foaming property, a fresh cream of about 45 to 48% is widely used for these applications (see Non-Patent Document 1).

  However, fresh cream is strong after whipping (similar phenomenon) and does not melt well in a short time, and it has poor stability after whipping such as water separation and softening (decrease in shape retention, modri phenomenon) over time. There was a problem. In addition, in the state of fresh cream before whipping, a sudden increase in viscosity and so-called bottling are likely to occur due to increased product temperature during storage and vibration during transportation, which also causes problems in emulsification stability and handling during storage was there.

  Therefore, an oil-in-water emulsion composition in which a part or all of milk fat is replaced with vegetable oil and emulsified with milk protein, emulsifier, water and the like is called a synthetic cream or a foamable oil-in-water emulsion composition. In addition to having foaming properties similar to creams, the above-mentioned problems of physical properties have been improved, so it is widely used in the confectionery and bakery industries. However, this synthetic cream uses a large amount of phosphates, emulsifiers and gums for the purpose of stable production and control of physical properties, so it cannot be said that it is sufficient in terms of flavor and richness. (For example, refer to Patent Documents 1 and 2).

  Therefore, in order to obtain a foamable oil-in-water emulsion composition that combines the excellent flavor of fresh cream and the stable physical properties of synthetic cream, various types of foamable oil-in-water emulsion compositions using fresh cream are available. Studies have been made (see, for example, Patent Documents 3 to 5).

  Patent Document 3 proposes a foamable oil-in-water emulsified composition in which a whipped cream composition having a specific melting point and physical properties containing 70% or more of lauric oil and fat and fresh cream are mixed. However, in this method, meltability in the mouth and flavor are very good, but a foamable oil-in-water emulsion composition having excellent stability after whipping and emulsion stability during storage could not be obtained.

  Patent Document 4 discloses a mixture of vegetable fat and milk fat, or an oil-in-water emulsified oil / fat composition containing vegetable fat as a main component in the oil phase, and a median diameter having milk fat as the main component in the oil phase. An invention relating to a foamable oil-in-water emulsion obtained by mixing an oil-in-water emulsion oil / fat composition of 0.5 μm to 2.9 μm is disclosed. However, in this method, when fresh cream is used as an oil-in-water emulsified oil / fat composition containing milk fat as the main component in the oil phase, when the oil content of fresh cream is low (less than 40% by mass), the median diameter Then, the emulsification became extremely unstable, and when it was a high oil content (40% by mass or more), a thick foaming was caused. Therefore, it was impossible to produce a stable foamable oil-in-water emulsion. Further, the obtained foamable oil-in-water emulsion has a problem that the physical properties after whipping are likely to vary in addition to the poor stability after whipping.

  In patent document 5, in the constituent fatty acid composition, the content of C16 to C18 saturated fatty acid is 30 to 80% by mass and the content of C6 to C14 saturated fatty acid is 10% by mass or less, and the constituent fatty acid composition is C6. A method for producing a fat-containing oil-in-water emulsion containing fat and oil B having a content of saturated fatty acids of ~ C14 of 50% by mass or more and milk fat is disclosed. In this method, a whipped cream with good emulsification stability during storage and a good melt in the mouth can be obtained, but it is not as good as fresh cream in terms of flavor and richness.

Japanese Patent Publication No. 3-62387 JP-A-63-267250 JP-A-11-56283 JP 2009-278969 A JP 2009-189246 A

Dairy product manufacturing I, dairy technology course editorial committee edition, Asakura Shoten, 11 pages

  Accordingly, an object of the present invention is to provide a foamable oil-in-water emulsion composition containing a fresh cream, which has good emulsification stability during storage and stability after whipping, and is stable in a simple manner. It is an object of the present invention to provide a foamable oil-in-water emulsion composition that can be produced.

  As a result of various studies to achieve the above object, the present inventors have found that the stability after whipping is not a whipped cream with an oil content that has been widely used for confectionery and bakery because of its good whipping properties. Surprisingly, all of the above problems can be solved by producing a compound cream using a low-oil fresh cream that has not been used as a foamable oil-in-water emulsion composition because it is bad or does not foam at all. I found out. In particular, when producing a low oil compound cream, a vegetable whipped cream can be obtained with stable physical properties even with a low oil content. When the latter oil content was made lower than that of the oil content, it was possible to suppress the increase in viscosity during storage when the latter oil content was made higher than the former oil content. At the same time, it was found that the shape retention and stability after whipping were good, and it was also excellent in richness and melting in the mouth.

The present invention has been completed based on the above findings and provides the following (1) to ( 8 ).
(1) Fresh cream or fresh cream-containing oil-in-water emulsion (A), and the oil content is larger than the fresh cream or fresh cream-containing oil-in-water emulsion (A), and no fresh cream in water oil type emulsion (B) Ri Na were mixed, the foamable oil-in-water, wherein the oil content of the cream or cream containing oil-in-water emulsion (a) is not more than 40 wt% Emulsified composition.
(2 ) The foamable oil-in-water emulsion composition according to (1 ), wherein the oil-in-water emulsion (B) does not contain a calcium sequestering agent.
( 3 ) The foamable oil-in-water emulsion composition according to (1) or (2) , wherein the oil content is 40% by mass or less.
( 4 ) The foamable oil-in-water emulsion composition according to any one of (1) to ( 3 ), wherein the oil / fat of the oil-in-water emulsion (B) contains 40% by mass or more of lauric oil / fat.

( 5 ) In the triglyceride composition of the oil and fat of the oil-in-water emulsion (B), represented by SUS (S represents a saturated fatty acid having 16 or more carbon atoms, U represents a monounsaturated fatty acid having 16 or more carbon atoms). any one of the foamable oil-in-water emulsion composition of the proportion of triglycerides is 10-60% by weight (1) to (4) to be.
( 6 ) The transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of a palm fractionated soft part oil having an iodine value of 52 to 75 in the oil and fat of the oil-in-water emulsion (B) is 10 to 50. The foamable oil-in-water emulsion composition according to any one of the above (1) to ( 5 ), which is contained by mass%.

( 7 ) In the oil-and-fat of the oil-in-water emulsion (B), the saturated fatty acid content having 14 or less carbon atoms is 20 to 50% by mass and the saturated fatty acid content having 16 or more carbon atoms is 35 to 70% by mass in the constituent fatty acid composition. % Foamable oil-in-water emulsion composition according to any one of (1) to ( 6 ) above, which contains transesterified fat and oil obtained by random transesterification.
( 8 ) A method for producing the foamable oil-in-water emulsion composition according to any one of (1) to ( 7 ) above, comprising a cream or a cream-containing oil-in-water emulsion (A), and A foamable oil-in-water composition comprising an oil-in-water emulsion (B) having an oil content larger than that of the fresh cream or the fresh cream-containing oil-in-water emulsion (A) and not containing the fresh cream. A method for producing a mold emulsion composition.

  The foamable oil-in-water emulsified composition of the present invention can provide a whipped cream that is excellent in stability during storage, excellent in stability, and has excellent body taste and meltability in the mouth. Moreover, the foamable oil-in-water emulsion composition of the present invention can be stably produced by a simple method.

  Hereinafter, the present invention will be described in detail based on preferred embodiments.

First, fresh cream or fresh cream-containing oil-in-water emulsion (A) (hereinafter also referred to as component (A)) used in the foamable oil-in-water emulsion composition of the present invention will be described.
In the present invention, the above-mentioned fresh cream refers to “a product obtained by removing components other than milk fat from raw milk, milk, or special milk so that the milk fat content is 18.0% by mass or more” defined by an ordinance of milk and the like. .

  Further, in the present invention, the fresh cream-containing oil-in-water emulsion is added to the fresh cream with water, raw milk, milk, sweetened condensed milk, sweetened skim milk, sugar-free milk, sugar-free skim milk, skim milk, It is a composition prepared by adding other food materials such as concentrated milk, defatted concentrated milk, buttermilk, milk protein, emulsifier, stabilizer, and fragrance, and is in the form of an oil-in-water emulsion. However, it is preferable not to use other food materials containing fats and oils other than milk fat.

  The content of fresh cream in the fresh cream-containing oil-in-water emulsion is preferably 50% by mass or more, more preferably 65% by mass or more. That is, the amount of other food materials added is preferably 50% by mass or less, more preferably 35% by mass or less.

  Moreover, the milk fat content in the fats and oils of the said fresh cream containing oil-in-water type emulsion becomes like this. Preferably it is 50 mass% or more, More preferably, it is 80 mass%, Most preferably, it is 100 mass%.

  The oil content of the fresh cream or fresh cream-containing oil-in-water emulsion (A) is not particularly limited, but is preferably 40% by mass or less, more preferably 35% by mass or less. The reason for this is as follows.

As described below, in order to obtain the effect of the present invention, the oil content of the oil-in-water emulsion (B) (hereinafter also referred to as the component (B)) is set to be larger than the oil content of the component (A). There is a need to. Here, when the oil content of the component (A) exceeds 40% by mass, the oil content of the component (B) inevitably exceeds 45% by mass, which is the oil content of the usual foamable oil-in-water emulsion composition. Such oil-in-water emulsions with high oil content tend to thicken when stirring and homogenizing in the production process, and such thickened oil-in-water emulsions were used. In such a case, the quality of the resulting foamable oil-in-water emulsion composition varies, and the physical properties after whipping also vary.
In addition, as described below, in order to obtain a higher effect of the present invention, it is necessary to increase the difference between the oil content of the component (B) and the oil content of the component (A). Furthermore, the oil content of (B) component will be raised and manufacture of (B) component will become impossible.

The lower limit of the oil content of the component (A) is preferably 10% by mass, more preferably 20% by mass. In addition, when the raw material containing fats and oils is added to the oil content at the time of preparation of the said fresh cream containing oil-in-water emulsion, it shall calculate including the oil content contained in them.
The component (A) preferably has a moisture content of 50 to 90% by mass.

  Although the said fresh cream containing oil-in-water emulsion is based also on the milk fat content in fresh cream, it is preferable to contain 20-90 mass% of fresh cream, for example. Examples of the fresh cream-containing oil-in-water emulsion include 1 to 9: 9 to 1 of a fresh cream having a milk fat content of 30 to 50% by mass and water so that the oil content falls within the above-described preferred range. From the range of (fresh cream: water, based on mass), the ratio of the two can be appropriately selected and mixed.

  The preparation method of fresh cream or fresh cream containing oil-in-water emulsion (A) is illustrated below. First, when using fresh cream as (A) component, it can be used as it is. In the case of oil-in-water emulsion containing fresh cream, water, raw milk, milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated It can be obtained by adding other food materials such as milk, defatted concentrated milk, buttermilk, milk protein, emulsifier, stabilizer, fragrance, etc., sufficiently stirring and dissolving to obtain an oil-in-water emulsion. If the temperature at this time is a temperature which can melt | dissolve the other food raw material etc. to add, it can produce at 50 to 80 degreeC, for example.

  The fresh cream or fresh cream-containing oil-in-water emulsion (A) is preferably subsequently homogenized. By homogenizing, a foamable oil-in-water emulsified composition having particularly good emulsification stability during storage and stability after whipping can be obtained. As the homogenization method, for example, a homogenization method in a pressure range of 0 to 100 MPa using a homogenizer such as a valve homogenizer, a homomixer, or a colloid mill is used.

Subsequently, it is cooled. In addition, you may perform disinfection and aging as needed.
The cooling may be either rapid cooling or slow cooling. The viscosity after cooling (5 ° C., B-type viscometer) is preferably 300 cp or less, more preferably 240 cp or less. When it is larger than 300 cp, there is a high possibility that the resulting foamable oil-in-water emulsion composition has poor emulsion stability. The lower limit of the viscosity is not particularly limited and is preferably as low as possible.

  As the sterilization process, UHT / HTST / pasteurization, batch type, retort, micro type using direct heating method such as injection type, infusion type or indirect heating type such as plate type, tubular type, scraping type, etc. It may be subjected to heat sterilization such as wave heating or heat sterilization treatment, or may be heated by cooking such as open flame. The temperature condition for the UHT heat treatment is preferably 120 to 150 ° C., and the treatment time is preferably 1 to 6 seconds. Moreover, you may homogenize again after a heating.

  The temperature during the aging is preferably 10 ° C. or lower, and the lower limit is preferably 0 ° C. or higher. The time spent for aging is not particularly limited, but is preferably several hours to several tens of hours.

  Next, the oil-in-water emulsion (B) used in the present invention and having an oil content larger than the component (A) and containing no fresh cream will be described.

  Examples of fats and oils used in the oil-in-water emulsion (B) include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose Oil, palm oil, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, mora fat, furkura fat, chinese taro oil, palm oil, palm kernel oil, babas oil, milk fat, beef fat, pig Animal and vegetable oils and fats such as fat, fish oil and whale oil can be exemplified, and these animal and vegetable oils and fats can be used as individual oils or mixed oils, or used as processed oils and fats which have been subjected to processing such as hardening, fractionation and transesterification. You can also.

Among them, in the present invention, it is possible to obtain a whipped cream with even better mouth-melting by containing 40% by mass or more, particularly 50% by mass or more of lauric oil / fat in the oil / fat of the oil-in-water emulsion (B). It is preferable in that it is obtained and the effect of preventing scumming after whipping is higher. The upper limit of the lauric fat content is preferably 95% by mass and more preferably 80% by mass in the oil / fat of the oil-in-water emulsion (B).
The content of the lauric fat / oil is a value based on the fat / oil amount of the oil-in-water emulsion (B). Moreover, when transesterification fats and oils are used as lauric fats and oils, content is calculated also combining the quantity of lauric fats and oils used for transesterification.

  Examples of the lauric fats and oils include coconut oil, palm kernel oil, and fats and oils that have been subjected to one or more processing selected from hardening, fractionation and transesterification. Among these, fractionation hardness of coconut oil It is preferred to use part oil and / or fractionated hard part oil of palm kernel oil. Moreover, it is preferable that melting | fusing point of a lauric fat is 20-36 degreeC.

  In the present invention, in the triglyceride composition of the oil and fat of the oil-in-water emulsion (B), SUS (S represents a saturated fatty acid having 16 or more carbon atoms, and U represents a monounsaturated fatty acid having 16 or more carbon atoms. The proportion of the triglyceride represented by (shown) is preferably 10 to 60% by mass, more preferably 10 to 40% by mass. When the proportion of SUS is less than 10% by mass, the melting of the whipped cream after foaming tends to deteriorate, and when it exceeds 60% by mass, the bloating phenomenon tends to occur, and the resulting whipped cream Modri phenomenon is likely to occur.

  In the triglyceride composition, “triglyceride represented by SUS” and / or “fat containing SUS” is used in order to obtain the above ratio of the triglyceride represented by SUS.

  The “triglyceride represented by SUS” may be SUS that exists in nature, or may be purified by fractionation. Further, tri-saturated triglyceride (SSS) and tri-unsaturated triglyceride (UUU), or tri-unsaturated triglyceride (UUU) and saturated fatty acid are transesterified (selective transesterification with an enzyme is preferable), and SUS is further obtained by distillation or fractionation. What was obtained by what kind of method, such as what raised purity, may be sufficient.

  Examples of the “oil and fat containing SUS” include various kinds of plants such as palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, mora fat, furkula fat, Chinese tallow and the like. Fats and oils, processed oils and fats obtained by separating these various vegetable oils and fats, transesterified oils and fats described below, and processed oils and fats obtained by separating the transesterified oils and fats can be used. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

  Examples of the transesterified oil and fat include palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, shea fat, mango kernel Manufactured using various animal and vegetable oils and fats such as oil, monkey fat, lippe fat, fish oil and whale oil, processed oil and fat obtained after hydrogenation and / or fractionation of these various animal and vegetable oils and fats as necessary Transesterified oils and fats. As a method of transesterification, an enzyme may be used, a chemical catalyst may be used, random transesterification, or transesterification having 1,3-position selectivity may be used.

  In the oil-in-water emulsion (B) used in the present invention, transesterified fats and / or fats that do not contain hydrogenated processed fats and oils are used as the “SUS containing fats and oils”. It is preferable. Among oils and fats that do not contain hydrogenated processed oils and fats, palm oils such as palm oil, palm fraction hard oil (palm stearin), palm fraction soft oil (palm olein, super olein, double olein), and palm fraction oil It is more preferable to use one or more of the transesterified oils and fats produced using these. Moreover, it is preferable that melting | fusing point of the fats and oils containing SUS is 25-48 degreeC.

  In the present invention, the oil-in-water emulsion (B) contains 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of palm fractionated soft part oil having an iodine value of 52 to 75. A transesterified fat and oil (hereinafter also referred to as transesterified fat and oil a) obtained by transesterifying a blend (hereinafter sometimes referred to as fat and oil blend a) is added to the oil and fat of the oil-in-water emulsion (B). 10 to 50% by mass, preferably 10 to 40% by mass, more preferably 10 to 30% by mass. In the oil-in-water emulsion (B) used in the present invention, when the content of the transesterified fat / a in the fat / oil of the oil-in-water emulsion (B) is less than 10% by mass, the emulsion stability is lowered. For this reason, the bloating phenomenon is likely to occur, and if it exceeds 50% by mass, the melting of the mouth deteriorates and the cool feeling is likely to be impaired. In addition, the content of the transesterified oil / fat is a value based on the amount of oil / fat of the oil-in-water emulsion (B). Moreover, it is preferable that melting | fusing point of the said transesterified oil and fat a is 25-35 degreeC.

The palm fraction soft part oil used in the oil / fat blend a is a low oil fraction obtained by fractionating palm oil by a conventional fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation. The melting point part has an iodine value of 52 to 75.
As the palm fraction soft part oil, it is more preferable to use palm olein having an iodine value of 52 or more, more preferable to use palm olein having an iodine value of 54 or more, and use of palm super olein having an iodine value of 60 or more. It is particularly preferred.

  Oils and fats other than the above-mentioned palm fraction soft part oil in the above oil and fat composition a can be appropriately selected. Examples include oils that are liquid at room temperature such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc., but in addition, palm oil, palm kernel oil, coconut oil, Fats that are solid at room temperature such as monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. can also be used. Further, these edible fats can be hydrogenated, fractionated, transesterified, etc. Oils and fats that have been subjected to one or more physical or chemical treatments can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The transesterification reaction for obtaining the transesterified oil and fat a can be carried out by a conventional method, and may be a method using a chemical catalyst or an enzyme, or a regioselective ester even in a random ester reaction. Although it may be an exchange reaction, it is more preferably a random ester reaction using a chemical catalyst or an enzyme having no regioselectivity.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

  Furthermore, in this invention, in the fats and oils of the said oil-in-water emulsion (B), in a constituent fatty acid composition, the saturated fatty acid content of 14 or less carbon atoms is 20-50 mass%, Preferably it is 30-45 mass%. A transesterified oil and fat obtained by random transesterification of an oil and fat blend having a saturated fatty acid content of 16 or more carbon atoms of 35 to 70% by mass, preferably 40 to 65% by mass (hereinafter sometimes referred to as “fat and fat blend b”) (It may be called transesterified oil b below) is preferable at the point which can make it hard to occur the simmering phenomenon of whipped cream. The melting point of the transesterified oil / b is preferably 34 to 48 ° C.

  The transesterified fat / oil b is preferably contained in the oil / fat of the oil-in-water emulsion (B) in an amount of 5 to 40% by mass, and more preferably 10 to 25% by mass. In addition, the said content is a value on the basis of the amount of fats and oils of the said oil-in-water emulsion (B).

In the oil and fat blend b, the saturated fatty acid having 4 or less carbon atoms in the fatty acid composition of carbon number is preferably 1% by mass or less.
Moreover, in the said fat and oil compound b, it is preferable that a saturated fatty acid having 20 or more carbon atoms in the carbon number-constituting fatty acid composition is 2% by mass or less. If it exceeds 2% by mass, melting of the whipped cream obtained may be worsened.

  The fat and oil blend b uses the fat and oil containing a saturated fatty acid having 14 or less carbon atoms in the constituent fatty acid and the fat and oil containing a saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid and It can obtain by mix | blending so that it may become. In the fats and oils containing the saturated fatty acid having 14 or less carbon atoms, the content of the saturated fatty acid having 14 or less carbon atoms is preferably 30 to 100%, more preferably 65 to 100% in the constituent fatty acid. In the fats and oils containing the saturated fatty acid having 16 or more carbon atoms, the content of the saturated fatty acid having 16 or more carbon atoms is preferably 30 to 100%, more preferably 70 to 100% in the constituent fatty acid.

  As fats and oils containing the above-mentioned saturated fatty acid having 14 or less carbon atoms, for example, palm kernel oil, coconut oil and Baba oil, and one or more operations among curing, fractionation and transesterification are performed on these. The applied fats and oils can be mentioned, and one or more of these fats and oils can be used. In the present invention, palm kernel oil and / or coconut oil is preferably used.

  Moreover, as said fats and oils containing a saturated fatty acid having 16 or more carbon atoms, for example, palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), Hyelsin rapeseed oil, cocoa butter, lard , Beef tallow, pork tallow and fish oil, and oils and fats which have been subjected to one or more operations among hardening, fractionation and transesterification can be mentioned. One or two of these oils and fats The above can be used. In the present invention, preferably, one or two or more of hardened palm oil, hardened soybean oil, hardened rice oil and hardened corn oil, more preferably, extremely hardened that maximizes the saturated fatty acid content. One or more oils among oils, ie, palm extremely hardened oil, soybean extremely hardened oil, rice extremely hardened oil and corn extremely hardened oil, most preferably palm extremely hardened oil is used.

  In the fat and oil blend b, the fat and oil containing a saturated fatty acid having 14 or less carbon atoms has a saturated fatty acid content of 14 or less carbon atoms in the constituent fatty acid composition of the fat and oil blend b, preferably 20 to 50% by mass. It mix | blends so that it may become 30-45 mass%. Here, when the saturated fatty acid having 14 or less carbon atoms is less than 20% by mass, the melting of the mouth may be deteriorated, and when the saturated fatty acid having 14 or less carbon atoms is more than 50% by mass, the stability after whipping is improved. May be worse.

  Moreover, in the said fat composition b, the fats and oils containing said C16 or more saturated fatty acid are 35-70 mass% of saturated fatty acid content of 16 or more carbon atoms in the constituent fatty acid composition of the said fat composition b. Preferably it mix | blends so that it may become 40-65 mass%. Here, if the saturated fatty acid having 16 or more carbon atoms is less than 35% by mass, the stability after whipping may be deteriorated. Moreover, when there are more than 16 mass% of saturated fatty acids having 16 or more carbon atoms, there is a possibility that the dissolution in the mouth will deteriorate.

  In addition, if the content of the saturated fatty acid having 14 or less carbon atoms and the content of the saturated fatty acid having 16 or more carbon atoms in the constituent fatty acid composition are in the above range, other fats and oils may be added to the fat and oil blend b. .

  And the transesterified fat and oil b is obtained by performing random transesterification with respect to the fat and oil compound b mentioned above. The random transesterification method may be a conventional method, and may be a chemical catalyst method or an enzyme method, and is not particularly limited.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme having no regioselectivity include, for example, the genus Alcaligenes, the genus Rhizopus, and the Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

The oil content of the oil-in-water emulsion (B) used in the present invention is preferably 30 to 60% by mass, more preferably 35 to 48% by mass. As described below, in order to obtain the effect of the present invention, it is necessary to make the oil content of the component (B) larger than the oil content of the component (A), where (B) When the oil content of the component is less than 30% by mass, the oil content of the foamable oil-in-water emulsion composition inevitably obtained is less than 30% by mass, and good foaming properties may not be obtained. If the oil content exceeds 60% by mass, the viscosity of the component (B) becomes extremely high, and it becomes extremely difficult to mix the component (A) uniformly. In this case, the production of the foamable oil-in-water emulsion composition of the present invention itself may be impossible.
In addition, when the raw material containing fats and oils is added to the said oil content at the time of preparation of an oil-in-water emulsion (B), it shall calculate including the oil content contained in them.

  The oil-in-water emulsion (B) includes, in addition to the above-mentioned various fats and oils, water, emulsifiers, stabilizers, proteins, milk and dairy products, sugars and sweeteners, fruit juice, jam, cacao and Common foaming oil-in-water emulsified compositions such as cacao products, coffee and coffee flavoring ingredients, seasonings, salt, acidulants, flavorings, colorants, preservatives, antioxidants, pH adjusters, etc. You may mix | blend other components (except fresh cream) used for manufacture of a thing arbitrarily. The compounding amount of these other components can be used within the range of the usual use amount as long as the effects of the present invention are not impaired.

  The oil-in-water emulsion (B) preferably has a water content of 30 to 70% by mass, particularly 40 to 60% by mass. In this case, in addition to water, in the case of using a component containing moisture among the above-mentioned other components, the moisture is also included.

  The emulsifier is not particularly limited. For example, lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, Examples thereof include sugar acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like. These emulsifiers can be used alone or in combination of two or more. When using an emulsifier, the content of the emulsifier in the oil-in-water emulsion (B) is preferably 0.1 to 2% by mass.

Examples of the stabilizer include phosphates (hexametaphosphoric acid, diphosphoric acid, primary phosphoric acid), inorganic salts such as carbonates, alkali metal salts of organic acids such as citric acid and tartaric acid (potassium salts, sodium salts, etc.) ), Modified starches such as guar gum, xanthan gum, tamarind gum, carrageenan, alginate, ferrule run, locust bean gum, pectin, curdlan, starch, phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, octenyl succinate starch, Stabilizers such as crystalline cellulose, gelatin, dextrin, agar and dextran can be mentioned. These stabilizers can be used alone or in combination of two or more.
The content of the stabilizer in the oil-in-water emulsion (B) is preferably 2% by mass or less, more preferably 1% by mass or less, and most preferably, the stabilizer is not used. In addition, when using, it is preferable to set it as 0.03 mass% or more from a viewpoint of ensuring a use effect.

  In the present invention, the foamable oil-in-water emulsion composition finally obtained by mixing with the component (A) without using a calcium sequestering agent in the oil-in-water emulsion (B), Since the fall of emulsification stability is suppressed, it is preferable not to use especially about calcium sequestering agent among the said stabilizers in order to make the flavor of the obtained whipped cream favorable.

  The calcium sequestering agent is used for the purpose of sequestering calcium ions as necessary in order to prevent a decrease in emulsion stability due to excessive calcium. Specific examples thereof include various stabilizers such as tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, potassium metaphosphate, sodium ultrapolyphosphate, and potassium tertiary phosphate. Examples include acid salts, and alkali metal salts of organic acids such as citric acid and tartaric acid, and inorganic salts such as carbonates (sodium carbonate, sodium hydrogen carbonate, etc.).

  The protein is not particularly limited, and examples thereof include whey proteins such as α-lactalbumin, β-lactoglobulin, and serum albumin, casein proteins such as casein, casein calcium, sodium caseinate, and casein potassium, other milk proteins, low Density lipoprotein, high density lipoprotein, phosvitin, ribetin, phosphoglycoprotein, egg protein such as ovalbumin, conalbumin, ovomucoid, wheat protein such as gliadin and glutenin, rice protein such as prolamin and glutenin, other animal and plant And proteins such as sex proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins. When using protein, it is preferable that content of the protein in the said oil-in-water emulsion (B) shall be 0.3-8 mass%.

  As said protein, it is preferable to use milk protein, ie, whey protein, casein protein, and other milk proteins, and it is also preferable to use the food material containing milk protein. Examples of food materials containing milk protein include skim milk powder, total milk protein, whey powder, mineral concentrated whey powder, protein concentrated whey powder (WPC), buttermilk powder, and sodium caseinate. When using the foodstuff material containing milk protein, it is preferable that content of this foodstuff material shall be 0.1-10 mass% in the said oil-in-water emulsion (B).

  The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. In the present invention, one or more selected from these can be used.

Next, the preparation method of an oil-in-water emulsion (B) is illustrated below.
First, other water-soluble components such as proteins, emulsifiers, saccharides, stabilizers and the like are added to warm water and dissolved by sufficiently stirring to prepare an aqueous phase. If the temperature at this time is a temperature at which other components can be dissolved, there is no particular problem. On the other hand, other oil-soluble components such as emulsifiers and fragrances are added to the fats and oils heated and melted, and completely dissolved to prepare an oil phase. If the temperature at this time is the temperature which fats and oils and other components melt | dissolve completely, there will be no problem in particular, For example, it can produce at 50 to 80 degreeC.

The aqueous phase and the oil phase prepared as described above are pre-emulsified, homogenized and cooled. In addition, sterilization and aging are performed as necessary.
The preliminary emulsification is performed while adding an oil phase to the aqueous phase prepared as described above and stirring. Homogenization, sterilization, and cooling can be performed in the same manner as the above-mentioned fresh cream or fresh cream-containing oil-in-water emulsion (A), and cooling operations such as rapid cooling and slow cooling may be performed as necessary. . The viscosity after cooling (5 ° C., B-type viscometer) is preferably 300 cp or less, more preferably 240 cp or less. If it is greater than 300 cp, the emulsion stability will be poor when a foamable oil-in-water emulsion composition is prepared. The lower limit of the viscosity is not particularly limited and is preferably as low as possible.

The foamable oil-in-water emulsion composition of the present invention has the above-described fresh cream or fresh cream-containing oil-in-water emulsion (A) and an oil content larger than the component (A), The oil-in-water emulsion (B) not containing cream is mixed.
That is, the foamable oil-in-water emulsion composition of the present invention comprises mixing the fresh cream or fresh cream-containing oil-in-water emulsion (A) with the oil-in-water emulsion (B) not containing the fresh cream. When the foamable oil-in-water emulsion composition is produced, the components (A) and (B) are selected so that the oil content of the component (B) is larger than the oil content of the component (A). Can be obtained by mixing.
Here, if the oil content of the fresh cream or the fresh cream-containing oil-in-water emulsion (A) is larger than the oil content of the oil-in-water emulsion (B) not containing the fresh cream, the foamable oil-in-water emulsion composition Storage stability when the product is prepared is lowered, and further, shape retention and stability after whipping are lowered.

Regarding the difference between the oil content of the component (A) and the oil content of the component (B), the oil content (mass%) of the component (B) −the oil content (mass%) of the component (A) ≧ 5 More preferably, (B) component oil content (mass%)-(A) component oil content (mass%) ≧ 10, most preferably (B) component oil content (mass%) − (A ) Component oil content (% by mass) ≧ 15.
The upper limit of the value of the oil content (mass%) of the component (B) -the oil content (mass%) of the component (A) is preferably 50, more preferably 30.

  In the present invention, although it contains fresh cream, it has good emulsification stability during storage even when the oil content of the foamable oil-in-water emulsified composition is small, so that it feels oily and well melted in the mouth. In view of the above, the oil content of the foamable oil-in-water emulsion composition of the present invention is preferably 40% by mass or less, more preferably 35% by mass or less. Further, the oil content is preferably 25% by mass or more, more preferably 30% by mass or more.

  The mixing ratio when mixing the fresh cream or fresh cream-containing oil-in-water emulsion (A) and the oil-in-water emulsion (B) is preferably 20: 1 to 1:20, more preferably by mass ratio. 10: 1 to 1:10.

  It does not restrict | limit especially as a mixing method, Mixing in a ball | bowl, a continuous mixer, etc. can be illustrated. In addition, after mixing, sterilization, homogenization, aging, and the like may be performed as necessary, but it is preferable not to perform homogenization.

  The foamable oil-in-water emulsified composition of the present invention can be used not only as a whipped cream, but also for uses such as a pastry material, coffee whitener, ice cream, and bread kneading. In addition, the foamable oil-in-water emulsion composition of the present invention is further mixed with a taste material such as flour paste such as custard cream, cacao products such as jam, fruit juice, chocolate paste, etc. The characteristics of the foamable oil-in-water emulsion composition of the invention are not lost. Further, the foamed cream can be used under refrigerated, frozen, and room temperature storage and distribution conditions.

  Next, although an example and a comparative example etc. are given and the present invention is explained still in detail, these do not limit the present invention at all.

<Manufacture of fresh cream or fresh cream-containing oil-in-water emulsion (A)>
[Production Example (A) -1] Preparation of Oil-in-water Emulsion (A) -1 Containing 25% by Mass of Milk Fat Fresh Cream (Meiji Dairies Co., Ltd., 45% by mass of milk fat) 55.6 parts by mass 44.4 parts by weight of water was added, the temperature was raised to 55 ° C., homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer), and then VTIS sterilizer (UHT sterilization, Alfa Laval). ) At 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to prepare a fresh cream-containing oil-in-water emulsion (A) -1 having a milk fat content of 25 mass%. . The viscosity at 5 ° C. of the fresh cream-containing oil-in-water emulsion (A) -1 was 26 cp (Viscotester VT-04E, rotor No. 3 (manufactured by Lion Corporation), the same applies hereinafter).

[Production Example (A) -2] Preparation of Oil-in-Water Emulsion (A) -2 Containing 30% by Mass of Milk Fat Fresh Cream (Meiji Dairies Co., Ltd., 45% by mass of milk fat) 66.7 parts by mass 33.3 parts by weight of water was added, the temperature was raised to 55 ° C., homogenized at a pressure of 2 MPa using a valve homogenizer (Alpha Laval, homogenizer), and then VTIS sterilizer (UHT sterilization, Alfa Laval). ) At 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to prepare a fresh cream-containing oil-in-water emulsion (A) -2 having a milk fat content of 30% by mass. . The viscosity of the fresh cream-containing oil-in-water emulsion (A) -2 at 5 ° C. was 30 cp.

[Production Example (A) -3] Preparation of oil-in-water emulsion (A) -3 containing 35% milk fat by weight fresh cream (Meiji Dairies Co., Ltd., 45% by weight milk fat content) 77.8 parts by weight After adding 22.2 parts by mass of water to the mixture, the temperature was raised to 55 ° C. and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer), and then VTIS sterilizer (UHT sterilization, Alfa Laval). ) At 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to prepare a fresh cream-containing oil-in-water emulsion (A) -3 having a milk fat content of 35 mass%. . The viscosity at 5 ° C. of the oil-in-water emulsion (A) -3 containing fresh cream was 38 cp.

[Production Example (A) -4] Preparation of 40% by mass milk fat-containing oil-in-water emulsion (A) -4 Fresh cream (Meiji Dairies Co., Ltd., milk fat content 45% by mass) 88.9 parts by mass 11.1 parts by mass of water was added to the mixture, the temperature was raised to 55 ° C., homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer), and then VTIS sterilizer (UHT sterilization, Alfa Laval). ) At 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to prepare a fresh cream-containing oil-in-water composition (A) -4 having a milk fat content of 40 mass%. . The fresh cream-containing oil-in-water composition (A) -4 had a viscosity of 80 cp at 5 ° C.

[Production Example (A) -5] Preparation of Milk Fat 45% by Mass Fresh Cream (A) -5 100 parts by mass of fresh cream (Meiji Dairies Co., Ltd., milk fat 45% by mass) was heated to 55 ° C After homogenizing at a pressure of 2 MPa using a valve type homogenizer (Alpha Laval: homogenizer), sterilized at 140 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer) and again at a pressure of 3 MPa. Fresh cream (A) -5 having a milk fat content of 45% by mass was prepared by cooling to 5 ° C. after homogenization. The viscosity of fresh cream (A) -5 at 5 ° C. was 350 cp.

[Production Example (A) -6] Preparation of 28% by mass milk fat-containing oil-in-water emulsion (A) -6 containing 6% fresh cream (Meiji Dairies Co., Ltd., milk mass 45% by mass) 62.2 parts by mass 37.8 parts by weight of water was added, the temperature was raised to 55 ° C., and homogenized at a pressure of 2 MPa using a valve homogenizer (Alpha Laval, homogenizer), and then VTIS sterilizer (UHT sterilization, Alfa Laval). ) At 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and cooled to 5 ° C. to prepare a fresh cream-containing oil-in-water emulsion (A) -6 having a milk fat content of 28 mass%. . The viscosity of the fresh cream-containing oil-in-water emulsion (A) -6 at 5 ° C. was 28 cp.

<Production of oil-in-water emulsion (B)>
The fats and oils used for the production of the oil-in-water emulsion (B) are as follows.
-Palm fractionation middle oil A middle melting point fraction (melting point 33 ° C) obtained by fractionating palm oil having an iodine value of 52 in two stages.
-Palm kernel fractionated hard part oil A high melting point part obtained by fractionating palm kernel oil at 20 to 25 ° C (that is, an unmelted solid part; melting point 32 ° C).
・ Transesterified oils and fats I
Transesterified fat and oil obtained by random transesterification of palm fraction soft oil having an iodine value of 65 using a chemical catalyst (melting point: 28 ° C.).
・ Transesterified oil II
Transesterified oil (melting point 33 ° C.) obtained by random transesterification of a fat and oil obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 80:20 (the former: the latter) using a chemical catalyst.
[Saturated fatty acid having 14 or less carbon atoms: 58.0 mass%, saturated fatty acid having 16 or more carbon atoms: 27.6 mass% in the constituent fatty acids of the transesterified oil and fat]
・ Transesterified oil III
A transesterified oil (melting point 43 ° C.) obtained by random transesterification of a fat and oil obtained by mixing palm kernel oil and palm extremely hardened oil at a mass ratio of 50:50 (the former: the latter) using a chemical catalyst.
[Saturated fatty acid having 14 or less carbon atoms: 35.6% by mass, saturated fatty acid having 16 or more carbon atoms: 53.6% by mass in the constituent fatty acids of the transesterified oil / fat]
・ Palm kernel oil

[Production Example (B) -1]
4 parts by mass of palm fractionated middle oil, 4 parts by mass of transesterified oil I, 22 parts by mass of palm kernel fractionated hard part oil, 0.1 parts by mass of glycerin diacetyltartaric acid fatty acid ester, 0.2 parts by mass of lecithin, An oil phase was prepared by mixing 0.1 part by mass of sorbitan fatty acid ester.
Meanwhile, 63 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, and 0.5 parts by mass of hydroxypropylated phosphoric acid crosslinked starch are mixed. An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, the oil-in-water emulsion (B) -1 is obtained by sterilizing with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenizing again at a pressure of 3 MPa and cooling to 5 ° C. Got.
The oil-in-water emulsion (B) -1 has a viscosity of 40 cp at 5 ° C., a fat content of 30 mass%, a ratio of lauric fat in the fat of 73.3 mass%, and a SUS content of 12.0 mass in the triglyceride composition. %Met.

[Production Example (B) -2]
6 parts by mass of palm fractionation middle oil, 5 parts by mass of transesterified oil / fat I, 22 parts by mass of palm kernel fractionated hard part oil, 2 parts by mass of transesterified oil / fat II, and 0.1 part by mass of glycerin diacetyltartaric acid fatty acid ester The oil phase was prepared by mixing 0.2 parts by mass of lecithin and 0.1 parts by mass of sorbitan fatty acid ester.
On the other hand, 58 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, 0.5 part by mass of hydroxypropylated phosphate cross-linked starch, An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C., whereby an oil-in-water emulsion (B) -2 Got.
Oil-in-water emulsion (B) -2 has a viscosity of 85 cp at 5 ° C., a fat content of 35 mass%, a ratio of lauric fat in the fat of 67.4 mass%, and a SUS content of 15.2 mass in the triglyceride composition. %Met.

[Production Example (B) -3]
8 parts by mass of palm fractionation middle oil, 6 parts by mass of transesterified oil I, 22 parts by mass of palm kernel fractionated hard oil, 4 parts by mass of transesterified oil II, and 0.1 parts by mass of glycerin diacetyltartaric acid fatty acid ester The oil phase was prepared by mixing 0.2 parts by weight of lecithin and 0.1 parts by weight of sorbitan fatty acid ester.
On the other hand, 53 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, and 0.5 parts by mass of hydroxypropylated phosphoric acid crosslinked starch are mixed. An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to thereby give an oil-in-water emulsion (B) -3 Got.
The oil-in-water emulsion (B) -3 has a viscosity of 140 cp at 5 ° C., a fat content of 40 mass%, a ratio of lauric fat in the fat of 63.0 mass%, and a SUS content of 17.6 mass in the triglyceride composition. %Met.

[Production Example (B) -4]
10 parts by mass of palm fractionation middle oil, 7 parts by mass of transesterified oil / fat I, 22 parts by mass of hard part oil of palm fractionation, 6 parts by mass of transesterified oil / fat II, and 0.1 part by mass of glycerin diacetyltartaric acid fatty acid ester The oil phase was prepared by mixing 0.2 parts by weight of lecithin and 0.1 parts by weight of sorbitan fatty acid ester.
On the other hand, 48 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, 0.5 part by mass of hydroxypropylated phosphate cross-linked starch, An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, the oil-in-water emulsion (B) -4 is obtained by sterilizing with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenizing again at a pressure of 3 MPa and cooling to 5 ° C. Got.
The oil-in-water emulsion (B) -4 has a viscosity of 230 cp at 5 ° C., a fat content of 45 mass%, a proportion of lauric fat in the fat of 59.6 mass%, and a SUS content of 19.5 mass in the triglyceride composition. %Met.

[Production Example (B) -5]
40 parts by mass of palm kernel fractionated hard oil, 0.1 part by mass of glycerin diacetyltartaric acid fatty acid ester, 0.2 part by mass of lecithin, and 0.1 part by mass of sorbitan fatty acid ester were mixed to prepare an oil phase.
On the other hand, 53 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, and 0.5 parts by mass of hydroxypropylated phosphoric acid crosslinked starch are mixed. An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, the oil-in-water emulsion (B) -5 is obtained by sterilizing at 140 ° C. for 4 seconds with a VTIS sterilizer (Alpha Laval UHT sterilizer), homogenizing again at a pressure of 3 MPa and cooling to 5 ° C. Got.
The oil-in-water emulsion (B) -5 had a viscosity of 165 cp at 5 ° C., a fat content of 40 mass%, a proportion of lauric fat in the fat of 100 mass%, and a SUS content of 0 mass% in the triglyceride composition. .

[Production Example (B) -6]
5 parts by mass of palm fractionated middle oil, 35 parts by mass of palm fractionated hard oil, 0.1 parts by mass of glycerin diacetyltartaric acid fatty acid ester, 0.2 parts by mass of lecithin, 0.1 part by mass of sorbitan fatty acid ester Mixed to prepare an oil phase.
On the other hand, 53 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, and 0.5 parts by mass of hydroxypropylated phosphoric acid crosslinked starch are mixed. An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C. to thereby give an oil-in-water emulsion (B) -6 Got.
The oil-in-water emulsion (B) -6 has a viscosity of 160 cp at 5 ° C., a fat content of 40% by mass, a ratio of lauric fat / oil in the fat / oil of 87.5% by mass, and a SUS content in the triglyceride composition of 10.1% by mass. %Met.

[Production Example (B) -7]
5 parts by mass of transesterified fat I, 35 parts by mass of palm kernel fractionated hard oil, 0.1 parts by mass of glycerin diacetyl tartaric acid fatty acid ester, 0.2 parts by mass of lecithin, 0.1 parts by mass of sorbitan fatty acid ester Mixed to prepare an oil phase.
On the other hand, 53 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, and 0.5 parts by mass of hydroxypropylated phosphoric acid crosslinked starch are mixed. An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C., whereby an oil-in-water emulsion (B) -7 Got.
The oil-in-water emulsion (B) -7 has a viscosity of 160 cp at 5 ° C., a fat content of 40 mass%, a proportion of lauric fat in the fat of 87.5 mass%, and a SUS content of 1.1 mass in the triglyceride composition. %Met.

[Production Example (B) -8]
5 parts by mass of transesterified oil and fat III, 30 parts by mass of palm kernel oil, 0.1 parts by mass of glycerin diacetyltartaric acid fatty acid ester, 0.2 parts by mass of lecithin, 0.1 parts by mass of sorbitan fatty acid ester, An oil phase was prepared.
On the other hand, 58 parts by mass of water, 5 parts by mass of skim milk powder, 1 part by mass of total milk protein, 0.1 part by mass of sucrose fatty acid ester, 0.5 part by mass of hydroxypropylated phosphate cross-linked starch, An aqueous phase was prepared.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, it was sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenized again at a pressure of 3 MPa, and then cooled to 5 ° C., whereby an oil-in-water emulsion (B) -8 Got.
The oil-in-water emulsion (B) -8 has a viscosity of 150 cp at 5 ° C., a fat content of 35 mass%, a proportion of lauric fat in the fat of 92.9 mass%, and a SUS content of 0.3 mass in the triglyceride composition. %Met.

[Production Example (B) -9]
8 parts by mass of palm fractionation middle oil, 6 parts by mass of transesterified oil / fat I, 22 parts by mass of palm kernel fractionated hard part oil, 4 parts by mass of transesterified oil / fat II, and 0.1 part by mass of glycerin diacetyltartaric acid fatty acid ester The oil phase was prepared by mixing 0.2 parts by weight of lecithin and 0.1 parts by weight of sorbitan fatty acid ester.
Meanwhile, 52.9 parts by weight of water, 5 parts by weight of skim milk powder, 0.1 parts by weight of sodium hexametaphosphate, 1 part by weight of total milk protein, 0.1 parts by weight of sucrose fatty acid ester, hydroxypropylated phosphorus 0.5 mass parts of acid-crosslinked starch was mixed to prepare an aqueous phase.
Subsequently, the temperature of the oil phase and the water phase is raised to 55 ° C., the oil phase is added to the water phase, and the mixture is stirred and homogenized at a pressure of 2 MPa using a valve-type homogenizer (Alpha Laval: homogenizer). After that, the oil-in-water emulsion (B) -9 is obtained by sterilizing with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval Co., Ltd.) at 140 ° C. for 4 seconds, homogenizing again at a pressure of 3 MPa and cooling to 5 ° C. Got.
The oil-in-water emulsion (B) -9 has a viscosity of 110 cp at 5 ° C., a fat content of 40 mass%, a proportion of lauric fat in the fat of 57.0 mass%, and a SUS content of 17.6 mass in the triglyceride composition. %Met.

<Production of foamable oil-in-water emulsion composition>
[Example 1]
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -6 obtained in Production Example (A) -6, and the oil-in-water emulsion (B)-obtained in Production Example (B) -1 50 parts by mass of 1 were mixed in a sterile tank. Subsequently, the mixture was uniformly mixed with a stirrer and further aged at 10 ° C. for 24 hours to obtain a foamable oil-in-water emulsion composition.

[Example 2]
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -1 obtained in Production Example (A) -1 and the oil-in-water emulsion (B)-obtained in Production Example (B) -2 2 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 3
40 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -2 2 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 4
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -3 obtained in Production Example (A) -3, and the oil-in-water emulsion (B)-obtained in Production Example (B) -3 3 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 5
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -9 9 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 6
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -4 4 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 7
20 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -3 obtained in Production Example (A) -3, and the oil-in-water emulsion (B)-obtained in Production Example (B) -4 4 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 8
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -3 obtained in Production Example (A) -3, and the oil-in-water emulsion (B)-obtained in Production Example (B) -4 4 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 9
80 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -3 obtained in Production Example (A) -3, and the oil-in-water emulsion (B)-obtained in Production Example (B) -4 4 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 10
60 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -4 obtained in Production Example (A) -4 and the oil-in-water emulsion (B)-obtained in Production Example (B) -4 4 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 11
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -5 5 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 12
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -6 6 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 13
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -7 7 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

Example 14
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -2 obtained in Production Example (A) -2 and the oil-in-water emulsion (B)-obtained in Production Example (B) -8 8 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

[Comparative Example 1]
50 parts by mass of the fresh cream-containing oil-in-water emulsion (A) -3 obtained in Production Example (A) -3, and the oil-in-water emulsion (B)-obtained in Production Example (B) -1 1 was used in the same manner as in Example 1 to obtain a foamable oil-in-water emulsion composition.

[Comparative Example 2]
50 parts by mass of fresh cream (A) -5 obtained in Production Example (A) -5, and 50 parts by mass of oil-in-water emulsion (B) -5 obtained in Production Example (B) -5 In the same manner as in Example 1, a foamable oil-in-water emulsion composition was obtained.

About the obtained foamable oil-in-water emulsion composition, the emulsion stability (bottom) at the time of storage was evaluated according to the following <evaluation method> i).
Moreover, using the obtained foamable oil-in-water emulsion composition, whipped cream was obtained according to the following <Production of whipped cream>. About the obtained whipped cream, according to ii) to v) of the following <evaluation method>, softening (modification phenomenon) at room temperature storage, curing (sima phenomenon) at room temperature storage, body taste, and melting in the mouth were evaluated. .
The evaluation results are shown in [Table 1] and [Table 2] below. The following [Table 1] and [Table 2] also show the foaming time and overrun when the whipped cream is obtained.

<Manufacture of whipped cream>
The obtained foamable oil-in-water emulsion composition (however, fresh cream (A) -5 in Comparative Example 3 and oil-in-water emulsion (B) -5 in Comparative Example 4) was put into a mixer bowl. A whipped cream was obtained by foaming at a speed of 700 revolutions per minute until reaching the optimum foaming state.

<Evaluation method>
i) Emulsification stability during storage (bottom)
The resulting foamable oil-in-water emulsion composition (however, fresh cream (A) -5 in Comparative Example 3 and oil-in-water emulsion (B) -5 in Comparative Example 4) was heated at 20 ° C. for 1 hour. Then, it was vibrated in the horizontal direction at 100 times / 37 seconds using a vibrator. The number of vibrations until the foamable oil-in-water emulsified oil / fat composition loses fluidity was 10000 times or more, ◎ 5000 times to less than 10000 times, and ○ less than 5000 times.

ii) Softening during storage at room temperature (driving phenomenon)
The obtained whipped cream was allowed to stand in a thermostatic bath at 5 ° C. for 24 hours.
(Evaluation criteria)
A: Neither water separation nor softening was observed.
○: Some water separation was observed, but it was not softened.
Δ: Softened.
X: It became fluid state.

iii) Curing during storage at room temperature (sima phenomenon)
A three-stage evaluation was carried out according to the following (evaluation criteria) for the degree of simari when the obtained whipped cream was artificially made with a star bag using a squeezed bag.
(Evaluation criteria)
(Double-circle): It was able to squeeze out from a squeeze bag without resistance, and the obtained artificial flower was in the state where the tip was also neat and the smooth surface.
○: The squeezed bag could be squeezed out without resistance, and the resulting artificial flower had a slightly rough surface, but it was in a state with neat horns.
Δ: The squeezing from the squeezed bag became somewhat resistant over time, and the resulting artificial flowers gradually became rough and the tip of the horn was cut off.
X: The squeezing from the squeezed bag became resistant over time, and the resulting artificial flower was also rough and the tip of the horn was cut off.

iv) Mokumi The sensory test was conducted by 15 panelists on the kokumi of the obtained whipped cream. The evaluation is based on three levels, one with good body, one with poor body, and one that cannot be said, one with good, one with bad, one with poor 0 was given, and the total score was 25 or more, ◎, 20 to 24 points as ◯, 15 to 19 points as Δ, and 14 points or less as x.

v) Mouth melting The ease of melting when the obtained whipped cream was contained in the mouth was subjected to a sensory test with 15 panelists. The evaluation is based on three levels, one with good mouth meltability, one with poor mouth meltability, and one with neither, and one with good score and one with poor score. 0 was given, and the total score was 25 or more, ◎, 20 to 24 points as ◯, 15 to 19 points as Δ, and 14 points or less as x.

As can be seen from the evaluation results of [Table 1] and [Table 2] above, the fresh cream-containing oil-in-water composition (A) and the oil-in-water emulsion (B) whose fat content is larger than the component (A) The foamable oil-in-water emulsified composition of the present invention obtained by mixing the above was excellent in emulsification stability at the time of storage, and was excellent in stability after whipping, kokumi and mouth melt (Examples 1 to 3). 14).
On the other hand, the foamable oil-in-water emulsion composition (A) obtained from the fresh cream-containing oil-in-water composition (A) and the oil-in-water emulsion (B) whose fat content is smaller than the component (A), It was inferior in emulsification stability at the time of storage, and inferior in stability, richness and mouth melt when used as a whipped cream (Comparative Examples 1 and 2).

Claims (8)

Fresh cream or fresh cream-containing oil-in-water emulsion (A), and oil content is greater than the fresh cream or fresh cream-containing oil-in-water emulsion (A), and does not contain fresh cream objects (B) Ri Na were mixed, the cream or cream containing oil-in-water emulsion (a) foamable oil-in-water emulsion composition, wherein the oil content is not more than 40 wt% of . The oil-in-water emulsion (B) is foamable oil-in-water emulsion composition of the placing serial to claim 1 containing no calcium sequestering agent. The foamable oil-in-water emulsion composition according to claim 1 or 2 , wherein the oil content is 40% by mass or less. The oil in the oil-in-water emulsion (B), the foamable oil-in-water emulsion composition according to any one of claims 1 to 3 containing lauric fat least 40 wt%. In the triglyceride composition of the oil and fat of the oil-in-water emulsion (B), triglyceride represented by SUS (S represents a saturated fatty acid having 16 or more carbon atoms, U represents a monounsaturated fatty acid having 16 or more carbon atoms) proportion of the foamable oil-in-water emulsion composition according to any one of claims 1 to 4, 10 to 60 wt%. 10-50 mass% of transesterified fats and oils formed by transesterifying an oil-and-fat blend containing 70% by mass or more of palm fractionated soft part oil having an iodine value of 52-75 in the oil-in-water emulsion (B) foamable oil-in-water emulsion composition according to any one of claims 1 to 5. In the oil and fat of the oil-in-water emulsion (B), the content of the saturated fatty acid having 14 or less carbon atoms is 20 to 50% by mass and the content of the saturated fatty acid having 16 or more carbon atoms is 35 to 70% by mass in the constituent fatty acid composition. foamable oil-in-water emulsion composition according to any one of claims 1 to 6 containing an interesterified fat obtained by random transesterified oils and fats formulation. A method of manufacturing a foamable oil-in-water emulsion composition according to any one of claim 1 to 7
Fresh cream or fresh cream-containing oil-in-water emulsion (A), and oil content is greater than the fresh cream or fresh cream-containing oil-in-water emulsion (A), and does not contain fresh cream A method for producing a foamable oil-in-water emulsion composition, wherein the product (B) is mixed.