JP6083384B2 - Foamable oil-in-water emulsified oil composition - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsified oil / fat composition used for whipped cream and the like.

  The whipped cream used for cake toppings and nappes is a foamed oil-in-water emulsified oil and fat composition in which fat is concentrated from raw milk and milk fat and vegetable oils are emulsified in an oil-in-water type. There is. As the foamable oil-in-water emulsified oil and fat composition, in order to improve liquid stability, whipping properties, shape retention of cream after whipping, mouth melting, flavor, etc., the fatty acid composition of the raw oil or fat is adjusted, Various attempts such as a combination of emulsifiers have been made.

  For example, Patent Document 1 discloses a SUS type triglyceride for the purpose of providing a whipped cream excellent in basic properties such as liquid stability, whipping properties, shape retention, freezing resistance, and sensory characteristics such as mouth melting and flavor. And oil (A) containing at least 50% by weight and triglycerides having a total carbon number of 36, 38, 40, 48, 50 and 52, each containing 6% by weight or more, and the total amount of butyric acid and caproic acid being 2% by weight or more A foamable oil-in-water emulsified oil / fat composition containing an oil / fat composition (X) comprising the oil / fat (B) is disclosed. In addition, Patent Document 2 discloses a foamable oil-in-water emulsion having an HLB of 8 or more for the purpose of providing a foamable oil-in-water emulsion that has a short whipping time and does not cause roughening or tipping during artificial flowering and has excellent heat-resistant shape retention. 0.02 to 0.5% by weight of glycerin unsaturated fatty acid ester, 0.02 to 0.5% by weight of sorbitan fatty acid ester and glycerin fatty acid ester, sucrose fatty acid ester of 5 or more HLB and polyglycerin saturated fatty acid ester Among these, a foamable oil-in-water emulsion containing 0.01 to 0.4% by weight of at least one and further 0.01 to 0.3% by weight of lecithin is disclosed.

  By devising the fatty acid composition of fats and oils and the combination of emulsifiers as described above, the whipping properties of the foamable oil-in-water emulsified fats and oils and the sensory characteristics of the resulting cream were improved accordingly. However, when foaming (whipping) a foamable oil-in-water emulsion, quality such as whipping time and overrun changes depending on the temperature of the emulsion during foaming, so temperature management is essential. However, when actually using a foamable oil-in-water emulsion, it may be difficult to perform strict temperature control mainly by the user, especially in summer due to the difference in emulsion temperature during foaming. Cases where quality changes often occur.

JP 2010-207190 A JP-A-10-84900

  Therefore, when using the foamable oil-in-water emulsified oil / fat composition, the present invention provides a whipping time and air content (overrun) even if there is a temperature change (about 5 ° C to 10 ° C) of the stock solution at the start of whipping. It is an object of the present invention to provide a foamable oil-in-water emulsified oil-and-fat composition in which quality such as

  As a result of intensive studies to achieve the above object, the present inventors have found that the conventional whip structure breaks the emulsification of fat globules by stirring the cream and coalesces the oil droplets inside. Since it was formed, the fragility of fat globules changed when the oil crystal state changed with temperature, and the whipping property changed. Therefore, the emulsifiers differ greatly in HLB (three types: low, medium and high). In combination with each other to form a thick interface with emulsifiers, and by forming an appropriate whipping structure by coalescence of oil droplets via these emulsifiers, it is difficult to change the whipping property even if the temperature changes. The headline and the present invention were completed.

That is, the present invention comprises 0.04 to 1.0% by weight of the following emulsifier (A) and 0.06 to 1.0% by weight of the following emulsifier (B) in the entire foamable oil-in-water emulsified oil / fat composition. The present invention relates to a foamable oil-in-water emulsified oil / fat composition containing 0.03 to 1.0% by weight of the following emulsifier (C).
Emulsifier (A): a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and a saturated fatty acid / unsaturated fatty acid of a constituent fatty acid in the entire emulsifier (A) The saturated fatty acid (weight ratio) is 0 to 5.0.
Emulsifier (B): lecithin with HLB greater than 4 and 10 or less and / or sucrose fatty acid ester and / or HLB greater than 4 and 10 or less and / or HLB greater than 4 and 10 or less with a degree of polymerization of 3-6 The saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the emulsifier (B) is a polyglycerol fatty acid ester and is 0.25 to 5.0.
Emulsifier (C): Sucrose fatty acid ester with HLB exceeding 10 and / or polyglycerin fatty acid ester with HLB exceeding 10 and polymerization degree of 6 to 10, and saturated fatty acid of constituent fatty acid in the whole emulsifier (C) / The unsaturated fatty acid (weight ratio) is 0.2 to 5.0.

  In preferable embodiment, 5-60 weight% of palm kernel stearin hardened fats and oils are contained in the whole fats and oils contained in a foamable oil-in-water type emulsified fat composition. In another preferred embodiment, the entire foamable oil-in-water emulsified oil / fat composition contains 0.03 to 0.10% by weight of gellan gum and / or guar gum and 0.03 to 0.10% by weight of xanthan gum. To do.

  Moreover, in preferable embodiment, content of fats and oils is 20 to 50 weight% in the whole foamable oil-in-water type emulsified fat composition.

  The present invention also relates to a whipped cream produced by starting whipping of the foamable oil-in-water emulsified oil / fat composition according to the present invention as described above at a temperature of 5 to 10 ° C.

  According to the present invention, even if the temperature at the start of whipping is not strictly controlled, there is no problem that the quality of the obtained whipped cream is greatly different, and the start temperature of whipping is 5 to 5 under normal working environment conditions. It is possible to provide a foamable oil-in-water emulsified oil / fat composition for a stable whipped cream having a quality that hardly changes in whipping time and air content, which fluctuates at 10 ° C.

  The foamable oil-in-water emulsified oil / fat composition according to the present invention contains specific amounts of low HLB emulsifier (A), medium HLB emulsifier (B), and high HLB emulsifier (C), which are greatly different in HLB. It is characterized by doing.

  The low HLB emulsifier (A) is composed of a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerol fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and the composition of the emulsifier (A) as a whole. The saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0 to 5.0. As the saturated fatty acid in the emulsifier (A), stearic acid and palmitic acid are preferable. Moreover, as an unsaturated fatty acid in an emulsifier (A), an oleic acid and an erucic acid are preferable. As the emulsifier (A), a saturated fatty acid emulsifier having an HLB of 4 or less and an unsaturated fatty acid emulsifier having an HLB of 4 or less may be used in combination. An emulsifier having an unsaturated fatty acid (weight ratio) of 0 to 5.0 can be used alone or in combination of two or more, but it is preferable to combine a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (A) include, for example, tetraglycerin pentastearate, hexaglycerin hexastearate, sucrose stearate having an HLB of 4 or less, tetraglycerin pentaoleate, and an HLB of 4 or less. Examples thereof include sucrose oleate.

  Further, the emulsifier (B) of the medium HLB has an HLB of more than 4 and 10 or less lecithin and / or an HLB of more than 4 and 10 or less of a sucrose fatty acid ester and / or an HLB of more than 4 and 10 or less. It consists of polyglycerin fatty acid ester having a polymerization degree of 3-6, and the saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the whole emulsifier (B) is 0.25-5.0. As the saturated fatty acid in the emulsifier (B), stearic acid and palmitic acid are preferable. Moreover, as an unsaturated fatty acid in an emulsifier (B), an oleic acid and an erucic acid are preferable. As the emulsifier (B), a saturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less and an unsaturated fatty acid-based emulsifier having an HLB of more than 4 and 10 or less may be used in combination. An emulsifier that exceeds 10 and has a saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid of 0.25 to 5.0 can be used alone or in combination of two or more. It is preferable to combine an emulsifier and an unsaturated fatty acid emulsifier. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (B) include, for example, hexaglycerin pentastearate, tetraglycerin monostearate, sucrose stearate having an HLB of more than 4 and 10 or less, lecithin, hexaglycerin pentaoleate. Tetraglycerin monooleate, sucrose oleate having an HLB of more than 4 and 10 or less. The lecithin may be lecithin having an HLB of more than 4 and 10 or less, and the type of lecithin is not particularly limited, and examples thereof include soybean lecithin, egg yolk lecithin, enzyme-treated lecithin, and enzyme-decomposed lecithin.

  Further, the emulsifier (C) comprises a sucrose fatty acid ester having an HLB of more than 10 and / or a polyglycerin fatty acid ester having an HLB of more than 10 and a polymerization degree of 6 to 10, and the composition of the emulsifier (C) as a whole. The saturated fatty acid / unsaturated fatty acid (weight ratio) of the fatty acid is 0.2 to 5.0. As the saturated fatty acid, stearic acid and palmitic acid are preferable. The unsaturated fatty acid is preferably oleic acid or erucic acid. As the emulsifier (C), a saturated fatty acid-based emulsifier with an HLB exceeding 10 and an unsaturated fatty acid-based emulsifier with an HLB exceeding 10 may be used in combination. An emulsifier having an unsaturated fatty acid (weight ratio) of 0.2 to 5.0 can be used alone or in combination of two or more, but a combination of a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier may be used. preferable. Thereby, it becomes easy to obtain whipped cream that satisfies the general performance required for whipped cream. Specific examples of the emulsifier used as the emulsifier (C) include, for example, hexaglycerin monostearate, decaglycerin monostearate, sucrose stearate having an HLB of more than 10, hexaglycerin monooleate, decaglycerin monooleate And sucrose oleate with HLB exceeding 10.

  The content of the above emulsifier is preferably 0.02 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. The emulsifier content is more preferably 0.04 to 1.0% by weight of the emulsifier (A) and 0.06 to 1.0% of the emulsifier (B) in the whole foamable oil-in-water emulsified oil / fat composition. % By weight, emulsifier (C) is 0.03 to 1.0% by weight. When the content of the emulsifiers (A), (B), (C) is below the lower limit, a whipped structure due to coalescence of oil droplets via the emulsifier cannot be obtained, and when whipped at 5 ° C and 10 ° C The difference in whipping time (whipping time) and the air content (overrun) when whipped in may be increased, and if the upper limit is exceeded, the flavor of the emulsifier may be strong, which is not preferable.

  As fats and oils used in the foamable oil-in-water emulsified fat and oil composition of the present invention, any fats and oils may be used as long as they are edible fats and oils. For example, vegetable fats and oils such as palm kernel oil, coconut oil and soybean oil, and milk fats. And animal fats such as beef tallow. Moreover, the said fats and oils individual or mixed fats and oils or the processed fats and oils which performed hardening, fractionation, transesterification, etc. can be used. As a preferable oil and fat blending, liquid oil is blended in addition to lauric fats and oils such as palm kernel oil, palm kernel stearin, palm kernel stearin hardened fat and oil, and palm oil. Examples of the liquid oil include animal oils such as vegetable oils such as rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, olive oil, milk fat, and fish oil. Oils and fats can be used, and those subjected to processing such as curing, fractionation, and transesterification can be appropriately used. In the present invention, the liquid oil means an oil that is liquid at 5 ° C.

  In the present invention, it is preferable to use palm kernel stearin hardened fat as fat. From the viewpoint of mouth melting and shape retention of the whipped cream, the blend amount of the palm kernel stearin hardened fat is preferably 5 to 60% by weight in the whole fat contained in the foamable oil-in-water emulsified fat composition. More preferred is 50% by weight.

  Furthermore, the fats and oils used in the foamable oil-in-water emulsified oil and fat composition of the present invention may contain a transesterified fat and oil of palm oil and lauric fat and oil. Examples of the lauric fats and oils include coconut oil, palm kernel oil, fractionated fats and oils thereof, transesterified fats and oils, and hardened fats and oils. The transesterified oil and fat of palm oil and lauric oil has the effect of suppressing changes in the oil crystal state, and the quality tends to hardly change even when the temperature during whipping changes. It is preferable to mix at least wt%.

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, the content of the oil / fat is preferably 20 to 50% by weight, more preferably 20 to 40% by weight, and more preferably 25 to 35% by weight. % Is more preferable. If the content of the oil or fat is less than 20% by weight, the flavor and whipping properties are deteriorated, and the shape retaining property of the whipped cream is deteriorated. On the other hand, in the range where the content of fats and oils exceeds 50% by weight, the liquid stability is lowered, the texture of the whipped cream is poor, and it is not preferable because it becomes easy to squeeze.

  Furthermore, in the foamable oil-in-water emulsified oil / fat composition of the present invention, it is preferable to add a thickening polysaccharide in addition to the oils and emulsifiers described above. Examples of thickening polysaccharides include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, or carboxymethyl cellulose. Among these, native type gellan gum, guar gum, and xanthan gum are preferable. From the viewpoint of optimizing whipping time, improving the shape retention of whipped cream and suppressing water separation, the blending amount is a foamable oil-in-water emulsified oil. In the whole composition, the gellan gum and / or guar gum is preferably in the range of 0.03 to 0.10% by weight and xanthan gum of 0.03 to 0.10% by weight.

  Furthermore, protein, saccharides, salts, etc. can be mix | blended with the foamable oil-in-water type emulsified oil-fat composition of this invention as needed.

  Any protein may be used as long as it can be used in foods, but proteins derived from milk are preferable in terms of flavor. For example, casein, whey protein, whole milk powder, skim milk powder, buttermilk powder Etc. In addition, for the purpose of supplying protein, raw milk, whole fat concentrated milk, skim milk, skim concentrated milk, butter milk, whey, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt or cheese, etc. may be used. Furthermore, you may use what isolate | separated and fractionated protein by UF membrane, the ion exchange resin process, etc. Milk protein salts such as sodium caseinate can be used as well.

  Examples of the saccharide include sugar, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.

  Examples of the salts include sodium salt and potassium salt of phosphoric acid, sodium salt of polymerized phosphoric acid, sodium salt of carbonic acid, and sodium salt of citric acid. Moreover, you may use a coloring agent, a fragrance | flavor, etc. as needed. The colorant and the fragrance are not particularly limited as long as they are for foods, and can be appropriately used as necessary.

  The foamable oil-in-water emulsified oil / fat composition of the present invention can be produced by an existing method. For example, oil-based ingredients such as fats and oils, oil-soluble emulsifiers, etc. are mixed and heated to 50 to 80 ° C., and aqueous ingredients such as water-soluble emulsifiers, proteins, and salts are stirred into hot water at 50 to 70 ° C. The foamed oil-in-water emulsified oil / fat composition of the present invention is preliminarily emulsified with the dissolved aqueous phase, and then subjected to usual treatments such as homogenization, sterilization, homogenization, cooling, and aging. Can be obtained.

  The foamable oil-in-water emulsified oil / fat composition of the present invention is used for whipped cream used for cake topping, nappe and the like.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Evaluation of whip time>
The whipping time is 5 ° C. and 10 ° C. for the product temperature of the foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples in Can Tho mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.). 4 kg each and 400 g granulated sugar were added, whipped under high speed stirring conditions (380 rpm), and the time taken to reach an appropriate hardness for topping was taken as the evaluation value. The evaluation criteria at that time are as follows.
5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 30 seconds.
4 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 30 seconds or more and less than 1 minute.
3 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 1 minute or more and less than 1 minute 30 seconds.
2 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 1 minute 30 seconds or more and less than 3 minutes.
1 point: The difference between the evaluation values of 5 ° C. and 10 ° C. is 3 minutes or more.

<Evaluation of overrun>
Overrun refers to the percentage of air contained in whipped cream expressed in%. The overrun was obtained in the Canto mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.) in the examples and comparative examples. Adjust the product temperature of the foamable oil-in-water emulsified oil / fat composition to 5 ° C and 10 ° C, add 4kg and 400g of granulated sugar, respectively, until reaching a suitable hardness for topping under high speed stirring conditions (380rpm) Whipped, and calculated by the following formula as an evaluation value.
Overrun (%) = [(weight of a certain volume of foamable oil-in-water emulsified oil composition) − (weight of a certain volume of whipped cream)] ÷ (weight of a certain volume of whipped cream) × 100
The evaluation criteria at that time are as follows.
5 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is less than 5%.
4 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 5% or more and less than 10%.
3 points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 10% or more and less than 20%.
Two points: The difference between the evaluation values of 5 ° C. and 10 ° C. is 20% or more and less than 30%.
1 point: The difference between the evaluation values of 5 ° C. and 10 ° C. is 30% or more.

<Comprehensive evaluation>
The overall evaluation was based on the average of the above whip time and overrun scores.

(Production Example 1)
[Preparation of random transesterified oil and fat of palm kernel olein and palm oil]
55 parts by weight of palm kernel olein and 45 parts by weight of palm oil were subjected to random transesterification by a chemical catalyst method using sodium methylate, and then purified to obtain an oil having a rising melting point of 29 ° C.

  Table 1 shows emulsifiers used in Examples and Comparative Examples.

Example 1
With the formulation shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was produced.
First, palm kernel stearin hardened oil and fat 8.8 wt%, palm kernel oil 8.8 wt%, palm kernel olein obtained in Production Example 1 and palm oil random transesterified oil and fat 5.5 wt%, rapeseed oil 4. 5% by weight of mixed fat and oil, 0.1% by weight of tetraglycerin pentaoleate (HLB3.0), 0.1% by weight of hexastearate hexastearate (HLB4.0), lecithin (J lecithin CL, J Oil Co., Ltd.) Mills, HLB5.0) 0.16 wt% and tetraglycerin monostearate (HLB8.4) 0.08 wt% were added and dissolved at 65 ° C to prepare an oil phase part.
On the other hand, 3.0% by weight of buttermilk powder, 2.0% by weight of whey powder, 0.05% by weight of guar gum, 0.05% by weight of xanthan gum, 0.2% by weight of sodium hexametaphosphate, hexaglycerin monostearate (HLB11. 6) 0.1% by weight and 0.04% by weight of hexaglycerin monooleate (HLB11.6) were dissolved in 66.52% by weight of water at 60 ° C. to prepare an aqueous phase part.
After pre-emulsifying the above oil phase part and aqueous phase part for 20 minutes, after processing at a pressure of 4 MPa using a high pressure homogenizer, sterilizing at 142 ° C. for 4 seconds using a UHT sterilizer, and then again using a high pressure homogenizer. It was treated at a pressure of 6 MPa and then cooled to 5 ° C. with a cooler and filled in a container to obtain a foamable oil-in-water emulsified oil / fat composition.

(Example 2)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the type and amount of the emulsifier were changed as shown in Table 2 and the amount of water was adjusted accordingly.

(Example 3)
As shown in Table 2, the same procedure as in Example 1 was performed except that tetraglycerin pentaoleate (HLB3.0) in emulsifier A was changed to 0.1% by weight of sucrose fatty acid ester (HLB1.0). A foamy oil-in-water emulsified oil / fat composition was obtained.

Example 4
As shown in Table 2, foaming oil-in-water in the same manner as in Example 1 except that hexaglycerin hexastearate (HLB4.0) was not blended in emulsifier A, and the blending amount of water was adjusted accordingly. A type emulsified oil and fat composition was obtained.

(Example 5)
As shown in Table 2, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight of gellan gum.

(Example 6)
7. As shown in Table 2, the mixed oil blend was 15.0 wt% of palm kernel stearin hardened oil and fat, 15.0 wt% of palm kernel oil, and random transesterified oil and fat of palm kernel olein and palm oil obtained in Production Example 1. A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the content was changed to 0% by weight and rapeseed oil 6.0% by weight, and the amount of water was adjusted accordingly.

(Example 7)
The foaming oil-in-water type is the same as in Example 1 except that the blending amounts of guar gum and xanthan gum are changed to 0.01% by weight of guar gum and 0.06% by weight of xanthan gum and the blending amount of water is adjusted accordingly. An emulsified oil and fat composition was obtained.

(Example 8)
As shown in Table 2, the blended oil blend was 20.0% by weight of palm kernel oil, 5.0% by weight of palm kernel olein and palm oil obtained in Production Example 1, and 5.0% by weight of palm kernel hardened fat / oil. The foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that guar gum was changed to 0.05% by weight and the amount of water was adjusted accordingly. .

  What adjusted the product temperature of the foamable oil-in-water type emulsified oil-fat composition obtained in the above Example to 5 degreeC and 10 degreeC was whipped, and each whipped time and overrun were measured. Table 2 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each Example. In addition, the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 2 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.

(Comparative Example 1)
Emulsifiers A and B were changed as shown in Table 3, and a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the amount of water was adjusted accordingly.

(Comparative Example 2)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.

(Comparative Example 3)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.

(Comparative Example 4)
Emulsifiers B and C were changed as shown in Table 3, and a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the amount of water was adjusted accordingly.

(Comparative Example 5)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 1 except that the emulsifiers B and C were changed as shown in Table 3.

  What adjusted the product temperature of the foamable oil-in-water type emulsified oil-fat composition obtained in the above Comparative Examples 1-5 to 5 degreeC and 10 degreeC was whipped, and each whipped time and overrun were measured. Table 3 shows the composition and evaluation results of the foamable oil-in-water emulsified oil / fat composition of each comparative example. In addition, the saturated fatty acid / unsaturated fatty acid (weight ratio) in Table 3 is a calculated value based on the molecular weight of each emulsifier, the fatty acid composition, and the molecular weight of the constituent fatty acid.

  As apparent from the evaluation results of the foamable oil-in-water emulsified oil / fat compositions of Examples shown in Table 2 and the evaluation results of foamable oil-in-water emulsified oil / fat compositions of Comparative Examples shown in Table 3, the present invention includes According to this, even when the temperature of the stock solution at the start of whipping changes at 5 to 10 ° C., the whipping time (whipping time) and the air content (overrun) hardly change, and the foamable oil-in-water emulsified fat for whipped cream It was found that a composition was obtained.

Claims (5)

In the whole foamable oil-in-water emulsified oil / fat composition, 0.04 to 1.0% by weight of the following emulsifier (A), 0.06 to 1.0% by weight of the following emulsifier (B), and the following emulsifier (C). A foamable oil-in-water emulsified oil / fat composition containing 0.03 to 1.0% by weight.
Emulsifier (A): a sucrose fatty acid ester having an HLB of 4 or less and / or a polyglycerin fatty acid ester having an HLB of 4 or less and a polymerization degree of 3 to 10, and a saturated fatty acid / unsaturated fatty acid of a constituent fatty acid in the entire emulsifier (A) The saturated fatty acid (weight ratio) is 0 to 5.0.
Emulsifier (B): lecithin with HLB greater than 4 and 10 or less and / or sucrose fatty acid ester and / or HLB greater than 4 and 10 or less and / or HLB greater than 4 and 10 or less with a degree of polymerization of 3-6 The saturated fatty acid / unsaturated fatty acid (weight ratio) of the constituent fatty acid in the emulsifier (B) is a polyglycerol fatty acid ester and is 0.25 to 5.0.
Emulsifier (C): Sucrose fatty acid ester with HLB exceeding 10 and / or polyglycerin fatty acid ester with HLB exceeding 10 and polymerization degree of 6 to 10, and saturated fatty acid of constituent fatty acid in the whole emulsifier (C) / The unsaturated fatty acid (weight ratio) is 0.2 to 5.0.   The foamable oil-in-water emulsified oil / fat composition according to claim 1, comprising 5 to 60% by weight of a palm kernel stearin hardened oil / fat in the entire oil / fat contained in the foamable oil-in-water emulsified oil / fat composition.   3. The gelling gum and / or guar gum 0.03 to 0.10 wt% and xanthan gum 0.03 to 0.10 wt% in the whole foamable oil-in-water emulsified oil / fat composition, according to claim 1 or 2. A foamable oil-in-water emulsified oil composition.   The foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein the content of oil / fat is 20 to 50% by weight in the whole foamable oil-in-water emulsified oil / fat composition.   A whipped cream produced by whipping the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 4 at a temperature of 5 to 10 ° C.