JP6588728B2 - Foamable oil-in-water emulsion and whipped cream - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsion and a whipped cream obtained by whipping it.

  The whipped cream used for confectionery, bread, etc. is manufactured by whipping and foaming a foamable oil-in-water emulsion. As fats and oils to be blended in such a foamable oil-in-water emulsion, lauric fats and oils have been conventionally used in order to achieve both a sharp mouth melt of whipped cream and good shape retention. Laurin-based fats and oils are fats and oils whose constituent fatty acid is mainly a saturated fatty acid having 12 carbon atoms (lauric acid). There are problems such as poor workability due to easy occurrence, and health problems due to the high content of saturated fatty acids.

  In addition, partially hardened oil is blended for the purpose of improving the shape retention of the whipped cream, but the fatty acid constituting the partially hardened oil contains trans fatty acid, and a large amount of trans fatty acid is contained. Ingestion increases the risk of arteriosclerosis and the like, so the formulation of partially cured oil is unfavorable for health.

  Furthermore, for the purpose of stabilizing the emulsification of the foamable oil-in-water emulsion, a protein molten salt is blended, but when blended, a bitter taste is felt when eating, There is also a problem.

  Patent Documents 1 and 2 disclose foamable oil-in-water emulsions that are substantially free from protein molten salts and trans fatty acids and have a small proportion of saturated fatty acids having 12 carbon atoms among the constituent fatty acids.

  Patent Document 1 discloses a foamable oil-in-water emulsion containing 60% by weight of a triglyceride represented by SUS and 0.3% by weight or more of a triglyceride represented by USU in an oil phase (herein) S represents a saturated fatty acid having 16 or more carbon atoms, and U represents an unsaturated fatty acid having 18 or more carbon atoms).

  Patent Document 2 discloses a foamable oil-in-water emulsion containing 50% by weight or more of St2L type triglyceride and P2O type triglyceride in the oil phase (where St is a stearic acid residue, L Is linoleic acid or linolenic acid residue, P is palmitic acid residue, and O is oleic acid residue).

JP 2006-223176 A JP 2009-261332 A

  As a result of investigations by the inventors, it has been found that the invention described in Patent Document 1 has a problem that the foaming stability of the foamable oil-in-water emulsion is low and the whipped cream is poorly melted in the mouth.

  Moreover, in invention of patent document 2, it turned out that the emulsification stability of a foamable oil-in-water emulsion is low, and the subject that the flavor of a whipped cream falls falls. According to the studies by the inventors, the problem in the invention described in Patent Document 2 is that the content of transesterified oil is large and the content of saturated fatty acid having 12 carbon atoms, which is a constituent fatty acid of fats and oils, is low. It is thought to do.

  The object of the present invention is substantially free of protein fusion salt and transesterified oil, and has good emulsification stability despite the fact that it does not substantially contain trans fatty acid as a constituent fatty acid of the fat and oil, and Whipped cream produced by whipping has good shape retention while maintaining little aging, good flavor and good melt in the mouth, and good foaming oil-in-water emulsion for health, and the emulsification It is to provide a whipped cream obtained by whipping an object.

  As a result of intensive studies to solve the above problems, the inventors of the present invention substantially do not contain protein molten salt and transesterified oil, and as fats and oils, a specific amount of a melting point in palm oil and a specific amount The foamable oil-in-water emulsion prepared by blending the palm oil fractionation liquid part and adjusting so that the saturated fatty acid having 12 carbon atoms occupies an appropriate amount among the constituent fatty acids of the fat and oil and does not substantially contain trans fatty acid is In addition, the emulsion stability is good, and the whipped cream produced by whipping the emulsion has less squeeze over time while maintaining good shape retention, and the taste and mouth melt are also good. The present inventors have found that it is preferable from the viewpoint of health and have completed the present invention.

That is, the first of the present invention is a foamable oil-in-water emulsion containing water and fats and oils,
The oil / fat is contained in an amount of 25 to 45% by weight and the protein molten salt is contained in the range of less than 0.02% by weight or not in the whole foamable oil-in-water emulsion,
It contains 43 to 65% by weight of oil (A) 43 to 65% by weight and the following oil and fat (B) 26 to 47% by weight of the oil and fat (A) and the oil and fat (B). The total amount is 87-93 wt%,
Containing or not containing transesterified oil in a range of less than 1% by weight with respect to the whole of the fats and oils,
The saturated fatty acid having 12 carbon atoms occupies 2.5 to 7% by weight and the trans fatty acid occupies less than 1% by weight or is not included with respect to the whole fatty acid constituting the fat.
It is a foamable oil-in-water emulsion.
Fats and oils (B): Fats and oils that are fractionated liquid parts of palm oil that has not been transesterified and have an iodine value in the range of 55 or more and 90 or less.

  It is preferable that the foamable oil-in-water emulsion does not contain a transesterified oil.

  Moreover, in the said foamable oil-in-water emulsion, it is preferable that a saturated fatty acid occupies 47 to 70 weight% with respect to the whole fatty-acid component of the said fats and oils.

  Moreover, in the said foamable oil-in-water emulsion, it is preferable that SUS type triglyceride accounts for 43 to 60 weight% with respect to the said whole fats and oils.

  The second of the present invention is a whipped cream obtained by whipping the foamable oil-in-water emulsion.

  According to the present invention, the protein fusion salt and the transesterified oil are not substantially contained, and although the trans fatty acid is substantially not included as the constituent fatty acid of the fat and oil, the emulsion stability is good, and Whipped cream produced by whipping has good workability because it retains good shape retention, but has good workability, good taste and meltability, and is a healthy foaming oil-in-water emulsion And the whipped cream obtained by whipping the said emulsion can be provided.

  Hereinafter, the present invention will be described in more detail.

  The foamable oil-in-water emulsion of the present invention comprises an oil phase containing an oil and fat and, if necessary, an oil-soluble raw material other than fat, and an aqueous phase containing water and a water-soluble raw material as required. It is an oil-in-water emulsion. The said emulsion shows foaming property, The whipped cream of this invention can be obtained by whipping and making this foam.

  Oils and fats are triglycerides formed by ester-bonding three molecules of fatty acid to one molecule of glycerin. The fatty acid constituting triglyceride is referred to as constituent fatty acid.

  In the foamable oil-in-water emulsion of the present invention, the fats and oils are blended so as to occupy 25 to 45% by weight, preferably 34 to 45% by weight, of the total emulsion. When the blending ratio of fats and oils is less than 25% by weight, the flavor of the whipped cream is thin and it may be difficult to feel the richness. When it is more than 45% by weight, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated.

  The foamable oil-in-water emulsion of the present invention contains at least an oil (A) and an oil (B) as an oil.

  Oil (A) is a palm oil middle melting point part. The middle melting point of palm oil is a middle melting point that is obtained by subjecting palm oil to a fractionation method generally applied to edible fats and oils, such as multistage fractionation or solvent fractionation, and is not transesterified. More specifically, it refers to a component that is a solid component at the temperature at the time of fractionation and that has an ascending melting point of about 25 to 32 ° C. However, as long as the effects of the present invention are exhibited, the rising melting point of the intermediate melting point is not limited to this range.

  The fat (A) that is the middle melting point of palm oil preferably contains a specific amount of SUS triglyceride. Here, the SUS type triglyceride is a symmetric type triglyceride, which is a triglyceride in which a saturated fatty acid is bonded to positions 1 and 3 of glycerol and an unsaturated fatty acid is bonded to position 2. The saturated fatty acid residues at positions 1 and 3 are preferably palmitic acid residues and / or stearic acid residues, and the unsaturated fatty acid residues at position 2 are oleic acid residues and / or linoleic acid residues. Is preferred.

  The SUS type triglyceride preferably occupies 50 to 86% by weight of the oil (A), and more preferably 60 to 75% by weight. When the content ratio of the SUS type triglyceride is less than 50% by weight, good mouth-melting may not be obtained in the whipped cream. On the other hand, when it is more than 86% by weight, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated.

  Fats and oils (A) are blended so as to occupy 43 to 65% by weight, preferably 50 to 63% by weight, of the entire fats and oils contained in the foamable oil-in-water emulsion of the present invention. If the content of the fat (A) is less than 43% by weight, the whipped cream may not be sufficiently hard, and good shape retention may not be obtained. There are cases where the emulsion stability of the oil-in-water emulsion is deteriorated and good mouth-melting cannot be obtained.

  The content ratio of the SUS triglyceride in the foamable oil-in-water emulsion of the present invention is preferably 43 to 60% by weight, preferably 45 to 55% by weight, based on the total fats and oils contained in the foamable oil-in-water emulsion. More preferred. If it is less than 43% by weight, the shape retention may be deteriorated in the whipped cream. On the other hand, when it is more than 60% by weight, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated.

  The fat (B) used in the present invention is a fractionated liquid part of palm oil that has not been transesterified, and has an iodine value in the range of 55 to 90, preferably 60 to 80. The fractionated liquid part is a component that is obtained by fractionating palm oil according to a fractionation method generally applied to edible fats and oils, and is a liquid component at the temperature at the time of fractionation. For example, if multistage fractionation or solvent fractionation can be performed, Good. Specific examples of such a separated liquid part include palm olein, palm super double olein, palm double olein and the like. When the iodine value of the fractionated liquid part is lower than 55, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated. If the iodine value is higher than 90, the cost for producing the fat (B) may be too high.

  Fats and oils (B) are blended so as to occupy 26 to 47% by weight, preferably 26 to 40% by weight, of the entire fats and oils contained in the foamable oil-in-water emulsion of the present invention. When the content of the fat (B) is less than 26% by weight, the foaming stability of the foamable oil-in-water emulsion may be deteriorated or good mouth-melting may not be obtained. The docream cannot be hardened sufficiently, and good shape retention may not be obtained.

  In addition to the above, the fats and oils (A) and the fats and oils (B) are blended so as to occupy 87 to 93% by weight of the total fats and oils contained in the foamable oil-in-water emulsion of the present invention. When the total amount of the fats and oils (A) and the fats and oils (B) is less than 87% by weight, good melting in the whipped cream may not be obtained. On the other hand, if it exceeds 93% by weight, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated, the shape retention of the whipped cream may be deteriorated, the crispness may be increased, or the mouth melt may be deteriorated. is there.

  The fats and oils contained in the foamable oil-in-water emulsion of the present invention further include edible fats and oils other than fats and oils (A) and fats and oils (B). As such fats and oils, vegetable oils such as rapeseed oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, fats and oils (A) and fats and oils (B), Examples thereof include animal fats and oils such as milk fat and lard, and fractionated oils, hardened oils, transesterified oils, and mixed oils of these fats and oils. Especially, in order to satisfy the content rate of the C12 saturated fatty acid mentioned later, it is preferable that the fats and oils contained in the foamable oil-in-water emulsion of this invention contain lauric fats and oils. Here, lauric fats and oils refer to fats and oils containing a large amount of lauric acid as a constituent fatty acid, specifically, the lauric acid content in the constituent fatty acid may be approximately 35% by weight or more, for example, palm kernel oil, A coconut oil, these fractionation oils, hydrogenated oil, etc. are mentioned.

  However, the foamable oil-in-water emulsion of the present invention preferably does not contain a large amount of transesterified oil from the viewpoint of not impairing the preferred flavor of the whipped cream. Specifically, the emulsion contains or does not contain transesterified oil in an amount of less than 1% by weight, and preferably does not contain transesterified oil. When the content ratio of the transesterified oil is 1% by weight or more, the preferred flavor of the whipped cream may be diminished.

  The transesterified oil refers to fats and oils obtained by transesterifying edible fats and oils. As the edible oils and fats, vegetable oils such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, olive oil, milk fat, beef fat, pork fat, fish oil, etc. The animal fats and oils can be exemplified, and those obtained by subjecting these to processing such as hardening, fractionation, and transesterification can also be used. The method for producing the transesterified oil is not particularly limited, and can be produced using a conventional method. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to the raw oil and fat to cause a random transesterification reaction, or an enzymatic method in which transesterification is performed using an enzyme such as lipase Etc. can be applied.

  Furthermore, it is preferable that the fatty acid constituent fatty acid contained in the foamable oil-in-water emulsion of the present invention has a specific composition. In particular, the saturated fatty acid having 12 carbon atoms (lauric acid) accounts for 2.5 to 7% by weight, preferably 3.5 to 6% by weight, of the total constituent fatty acids. When the proportion of the saturated fatty acid having 12 carbon atoms is less than 2.5% by weight, the emulsification stability of the foamable oil-in-water emulsion may be deteriorated. There is a case that the sima becomes strong or conversely becomes too soft and the workability is deteriorated. In order to satisfy the ratio of the saturated fatty acid having 12 carbon atoms, it is preferable to blend lauric fats and oils in the foamable oil-in-water emulsion of the present invention as fats and oils.

  Moreover, it is preferable that all saturated fatty acids including a saturated fatty acid having 12 carbon atoms occupy 47 to 70% by weight, more preferably 47 to 60% by weight, and more preferably 47 to 55% by weight. More preferably, it occupies% by weight. When the ratio of the total saturated fatty acid is less than 47% by weight, the shape retention may be deteriorated in the whipped cream. On the other hand, if it is more than 70% by weight, it may be unfavorable for health.

  Further, from the viewpoint of health, it is preferable not to contain a large amount of trans fatty acid as a constituent fatty acid of the fat contained in the foamable oil-in-water emulsion of the present invention. Here, the trans fatty acid means an unsaturated fatty acid having a trans type double bond. Specifically, the trans fatty acid is included or not included as a constituent fatty acid so as to occupy a range of less than 1% by weight in the whole constituent fatty acid of the fat. In addition, what is necessary is just to reduce the quantity of the partially hardened oil mix | blended with the foamable oil-in-water emulsion of this invention in order to reduce the content rate of trans fatty acid.

  The foamable oil-in-water emulsion of the present invention preferably does not contain a large amount of protein molten salt. If it is contained in a large amount, the flavor of the whipped cream may be adversely affected, or it is not preferable for health. Specifically, the protein molten salt is contained or not contained in a range of less than 0.02% by weight based on the whole foamable oil-in-water emulsion of the present invention. Examples of the protein molten salt include sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, trisodium citrate, monopotassium citrate, tripotassium citrate and the like. Furthermore, alkali metal salts of organic acids such as succinic acid, lactic acid, carbonic acid and acetic acid can be mentioned.

  In the foamable oil-in-water emulsion of the present invention, an emulsifier, a thickener, a saccharide, a dairy product, a flavoring agent, a coloring agent, a fragrance, a salt, a vitamin, a mineral, and an antioxidant, if necessary. In addition, other food ingredients, additives and the like may be blended.

  The flavoring agent, colorant, flavor, salt, vitamins, minerals, antioxidants, other food ingredients, and additives are not particularly limited as long as they are for food, and can be used as needed. .

  Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, and fractionated lecithin thereof, and further enzymatic degradation. Examples thereof include lecithins such as modified lecithin such as lysolecithin, natural-derived emulsifiers containing phospholipids derived from milk, and at least one selected from these groups can be used.

  Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. And at least one selected from these groups can be used.

  Examples of the saccharide include glucose, sugar, fructose, isomerized sugar, liquid sugar, starch saccharified product, dextrin, starch, sugar alcohol, and the like, and at least one selected from these groups may be used. it can.

  Examples of the dairy products include casein, whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, lactose, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, butter Milk, whey, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc., proteins separated by UF membrane and ion exchange resin treatment, and milk proteins such as casein sodium and casein potassium And at least one selected from these groups can be used. Among them, it is preferable to use buttermilk powder.

  Although the manufacturing method of the foamable oil-in-water emulsion of this invention is not specifically limited, It illustrates below. First, if necessary, oil-soluble raw materials such as oil-soluble emulsifiers and fragrances are mixed with the oil and fat heated and melted at 50 to 70 ° C., and the oil phase is stirred while maintaining the mixture at 50 to 70 ° C. Prepare.

  In addition, water-soluble emulsifiers, proteins, salts, fragrances, thickeners, flavoring agents, sugars, dairy products, colorants, salt, vitamins, minerals, etc., are added to hot water at 50 to 70 ° C. as necessary. The raw material is mixed and stirred while maintaining at 50 to 70 ° C. to prepare an aqueous phase.

  Then, while stirring the aqueous phase, the oil phase is added thereto and pre-emulsified. After that, each treatment performed as usual in the production of foamable oil-in-water emulsion, such as refinement, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. By performing, the foamable oil-in-water emulsion of the present invention can be obtained.

  Then, the obtained foamable oil-in-water emulsion is whipped using an open-type whipper or a closed-type continuous whip machine until reaching a suitable hardness according to the purpose of use such as topping, nappe, sand, etc. Thus, the whipped cream of the present invention is obtained.

  The foamable oil-in-water emulsion of the present invention can be edible. Mainly by whipping into whipped cream, for topping, for nappe, for sand, for filling, for center It can be used as a whipped cream.

  However, the foamable oil-in-water emulsion of the present invention is not limited to whipped cream applications. For example, cream for coffee, cream for processed foods (white sauce, gratin, etc.), ice cream, soft cream premix Oils and fats for kneading into beverages, bread, confectionery, ham, sausage, meat, fish, and other processed foods; processed foods such as mayonnaise, dressing, cheese-like food, flower paste, filling, topping, sand, spread, etc. Can also be used.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Measurement of rising melting point of fats and oils>
The fats and oils used in Examples and Comparative Examples were measured based on the method described in “Establishment of Japan Oil Chemists' Society, Standard Fat and Oil Analysis Test Method 2.3.4.2-90 Melting Point (Increased Melting Point)”.

<Measurement of iodine value>
The fats and oils used in the examples and comparative examples were measured based on the method described in the standard fat and oil analysis test method “3.3.3-1996 iodine value (Wiis-cyclohexane method)”.

<Measurement of constituent fatty acid composition of fats and oils>
The constituent fatty acid composition of the fats and oils was measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is a method described in “2.4.2.1 Fatty acid composition” of “Standard oil analysis test method” (issue year: 1996) edited by Japan Oil Chemistry Association. By measuring the constituent fatty acid composition of the fat and oil, the trans fatty acid content, the C12 saturated fatty acid content, and the total saturated fatty acid content in the constituent fatty acids were obtained.

<Measurement of triglyceride content in fats and oils>
Each triglyceride content in fats and oils was measured based on “AOCS Official Method Ce 5c-93” using HPLC, and calculated from the retention time and area ratio of each peak. By calculating each triglyceride content in fats and oils, SUS type triglyceride content in fats and oils was obtained.

  The measurement conditions are described below.

Eluent: acetonitrile: acetone = 70: 30 (volume ratio)
Flow rate: 0.9 ml / min Column: ODS
Column temperature: 36 ° C
Detector: Differential refractometer <Evaluation of viscosity of foamable oil-in-water emulsion>
For the foamable oil-in-water emulsions obtained in Examples and Comparative Examples, the viscosity was measured using a B-type viscometer (manufactured by TOKIMEC INC.) Immediately before whipping, and the measured value (unit: mPa · s). ) As the evaluation value of the viscosity of the foamable oil-in-water emulsion. The viscosity of the foamable oil-in-water emulsion is one of the stability indices of the foamable oil-in-water emulsion.

<Evaluation of emulsion stability of foamable oil-in-water emulsion>
60 g of the foamable oil-in-water emulsion obtained in Examples and Comparative Examples was placed in a 100 cc beaker, temperature-controlled at 15 ° C. for 1 hour, and then stirred at 120 rpm at a room temperature of 20 ° C. with a 4 cm stirring blade. The time required for the disappearance of fluidity was defined as an evaluation value of emulsion stability. If the said evaluation value is 30 minutes or more, it can be said that the emulsification stability of a foamable oil-in-water emulsion is favorable.

<Evaluation of hardness (simari) of whipped cream>
4 kg of foamable oil-in-water emulsion obtained in Examples and Comparative Examples was put into a can-to-mixer (“CS type 20” manufactured by Kanto Blender Kogyo Co., Ltd.), and the product temperature was adjusted to 5 ° C. Then, 400 g of granulated sugar was added, whipped under high-speed stirring conditions (380 rpm), and whipped until reaching an appropriate hardness for topping to obtain whipped cream.

  A sample immediately after whipping and a sample that has been allowed to stand at 20 ° C. for 30 minutes after whipping are placed in a container, and then a cylindrical plan with a diameter of 16 mm using a creep meter (“RE2-30005S” manufactured by Yamaden Co., Ltd.) The maximum load when penetrating 1 cm at a speed of 5 mm / s was measured with a jar, and the measured value was used as an evaluation value of hardness. If the difference between the evaluation value after standing at 20 ° C. for 30 minutes and the evaluation value immediately after whipping is in the range of −0.05 to 0.05 N, it can be said that there is little scumming and it is not too soft. Here, the hardness suitable for topping is the hardness at which the maximum load is 0.25 to 0.35 N.

<Evaluation of shape retention of whipped cream>
The whipped cream obtained by the same method as above is packed in a squeezed bag, and the outlet is a star-shaped mouthpiece (number of cuts: 8). In a transparent plastic cup container, the height is about 6 cm and the bottom diameter is about 7 cm. Then, 40 g of whipped cream was squeezed into a triangular pyramid shape while swirling so as not to create a cavity as much as possible, and the height of the whipped cream lump was measured. Subsequently, after holding the said lump at 15 degreeC for 24 hours, the height was measured again and what percentage of the height immediately after squeezing remained was made into the evaluation value of shape retention property. When the evaluation value is 70% or more, there is a commercial property, and when it is less than 70%, there is no commercial property, the evaluation was made according to the following criteria.
A: The evaluation value is 90 to 100%, and the shape retention is better than usual.
A: The evaluation value is 80% or more and less than 90%, and the shape retention is as good as usual.
(Triangle | delta): An evaluation value is 70% or more and less than 80%, and shape retention property is a little worse than usual, but there exists merchantability.
X: The evaluation value is less than 70%, the shape retaining property is worse than usual, and there is no commercial property.

<Evaluation of flavor of whipped cream>
Eight expert panelists ate the whipped creams obtained in the examples and comparative examples, and sensory evaluation was performed. The evaluation criteria at that time are as follows.
A: There is no bitterness and the richness is felt strongly.
○: There is no bitterness and the body is felt.
Δ: Bitterness is slightly felt and / or richness is slightly weak.
X: Bitterness is felt and / or body is weak.

<Evaluation of melting whipped cream>
Eight skilled panelists ate the whipped creams obtained in the examples and comparative examples, and sensory evaluation was performed. The evaluation criteria and below are as follows.
A: Melting in the mouth is quite good.
○: Melting in the mouth is good.
Δ: Melting in the mouth is slightly bad.
X: Melting in the mouth is bad.

<Raw materials used in Examples and Comparative Examples>
1) Palm oil middle melting point: "Kane Palm Middle Melting Point" manufactured by Kaneka Corporation (SUS type triglyceride: 64.2% by weight, trans fatty acid: 0.1% by weight, C12 saturated fatty acid: 0.2% by weight, Total saturated fatty acids: 55.6% by weight)
2) Palm oil middle melting point: "Mineral palm melting point" manufactured by Kaneka Corporation (SUS type triglyceride: 85.7 wt%, trans fatty acid: 0 wt%, C12 saturated fatty acid: 0.1 wt%, total saturation Fatty acid: 65.1% by weight)
3) Palm super olein: “Palm super olein” manufactured by Kaneka Corporation (iodine value: 65, SUS type triglyceride: 26.9% by weight, trans fatty acid: 0.1% by weight, C12 saturated fatty acid: 0.3% by weight , Total saturated fatty acids: 38.5% by weight)
4) Palm double olein: “Palm double olein” manufactured by Kaneka Corporation (iodine value: 63, SUS type triglyceride: 35.5% by weight, trans fatty acid: 0% by weight, C12 saturated fatty acid: 0.5% by weight, total (Saturated fatty acid: 41.9% by weight)
5) Palm olein: “Palm olein” manufactured by Kaneka Corporation (iodine value: 58, SUS type triglyceride: 41.2% by weight, trans fatty acid: 0.2% by weight, C12 saturated fatty acid: 0.2% by weight, total (Saturated fatty acid: 45.9% by weight)
6) Palm kernel oil: “Palm kernel oil” manufactured by Kaneka Corporation (rising melting point: 27 ° C., trans fatty acid: 0% by weight, C12 saturated fatty acid: 45.6% by weight, total saturated fatty acid: 79.9%)
7) Palm kernel stearin: “Palm kernel stearin” manufactured by Kaneka Corporation (trans fatty acid: 0.7% by weight, C12 saturated fatty acid: 49.9% by weight, total saturated fatty acid: 89.3%)
8) Random transesterification oil of palm super olein: "Random transesterification oil of palm super olein" manufactured by Kaneka Corporation (iodine value: 65, SUS type triglyceride: 8.1 wt%, trans fatty acid: 0.2 wt% C12 saturated fatty acid: 0.5% by weight, total saturated fatty acid: 40.1% by weight)
9) Rapeseed oil: “Rapeseed oil” manufactured by Kaneka Corporation (iodine value: 116, SUS type triglyceride: 0% by weight, trans fatty acid: 0% by weight, C12 saturated fatty acid: 0% by weight, total saturated fatty acid: 6.6 weight%)
10) Soybean lecithin: “Yelkin TS” manufactured by ADM Co., Ltd.
11) Tetraglycerin monostearate: “SY Glister MS-3S” (HLB: 8.4) manufactured by Sakamoto Pharmaceutical Co., Ltd.
12) Sucrose stearate: "P-1670" (HLB: 16) manufactured by Mitsubishi Chemical Foods Corporation
13) Hexaglycerin monostearate: “SY Glister MS-5S” (HLB: 11.6) manufactured by Sakamoto Pharmaceutical Co., Ltd.
14) Palm kernel olein: “Palm kernel olein” manufactured by Kaneka Corporation (rising melting point: 23 ° C., trans fatty acid: 0% by weight, C12 saturated fatty acid: 40.5% by weight, total saturated fatty acid: 72% by weight)
15) Palm kernel hardened oil: “Palm kernel hardened oil” manufactured by Kaneka Corporation (increased melting point: 36 ° C., trans fatty acid: 3.9 wt%, C12 saturated fatty acid: 45.6 wt%, total saturated fatty acid: 91.%) 5% by weight)
16) Transesterified oil of palm olein: “Transesterified oil of palm olein” manufactured by Kaneka Corporation (iodine value: 58, SUS triglyceride: 13.6% by weight, trans fatty acid: 0.2% by weight, C12 saturated fatty acid) : 0.2 wt%, total saturated fatty acid: 45.9 wt%)
17) Palm extremely hardened oil: “Palm extremely hardened oil” manufactured by Kaneka Corporation (rising melting point: 59.8 ° C., SUS type triglyceride: 0% by weight, trans fatty acid: 0% by weight, C12 saturated fatty acid: 0.2% by weight %, Total saturated fatty acids: 100% by weight)
18) Tetraglycerin hexabehenate: “Poem J-46B” manufactured by Riken Vitamin Co., Ltd. (HLB: 2.6)
19) Hexaglycerin monooleate: “SY Glister MO-5S” (HLB: 11.6) manufactured by Sakamoto Pharmaceutical Co., Ltd.
(Example 1) Production of foamable oil-in-water emulsion According to the formulation in Table 1, middle melting point of palm oil: fat (A) (SUS triglyceride: 64.2 wt%, trans fatty acid: 0.1 wt% , C12 saturated fatty acid: 0.2% by weight, total saturated fatty acid: 55.6% by weight) 23.3 parts by weight, palm super olein: oil (B) (iodine value: 65, SUS type triglyceride: 26.9% by weight) , Trans fatty acid: 0.1% by weight, C12 saturated fatty acid: 0.3% by weight, total saturated fatty acid: 38.5% by weight) 10.0 parts by weight, and palm kernel oil (rising melting point: 27 ° C., trans fatty acid: 0% by weight, C12 saturated fatty acid: 45.6% by weight, total saturated fatty acid: 79.9%) In addition to 3.7 parts by weight of oil and fat components, 0.19 parts by weight of soybean lecithin, tetraglycerin monostearate (HLB8.4 ) 0.03 part by weight was added and dissolved at 65 ° C. to prepare an oil phase part. At this time, the content of the constituent fatty acids of the oil and fat of the oil phase part was SUS type triglyceride: 47.7% by weight, trans fatty acid: 0.1% by weight, C12 saturated fatty acid: 4.8% by weight, total saturation, respectively. Fatty acid: 53.4% by weight.

  Meanwhile, 3.0 parts by weight of buttermilk powder, 2.0 parts by weight of whey powder, 0.05 parts by weight of sucrose stearate (HLB16), 0.05 parts by weight of hexaglycerin monostearate (HLB11.6), A water phase portion was prepared by dissolving in 60 ° C. warm water in an amount taking into account the increased amount of water in the steam injection (steam heating step) so as to be finally the same as in Table 1.

  The oil phase part and the aqueous phase part were mixed and pre-emulsified for 20 minutes, and then the peripheral speed was 31.4 m / m using a high peripheral speed rotary emulsifier (“CLEARMIX” manufactured by M Technique Co., Ltd.). It refined at the rotation speed of s. Next, after processing at a pressure of 1st stage: 2.0 MPa / 2nd stage: 1.0 MPa using a high-pressure homogenizer, the plate was preheated to 90 ° C. using a plate heater, and then a UHT sterilizer (steam injection) ) For 4 seconds at 142 ° C. Next, it is cooled to 60 ° C. using a plate type cooler without evaporative cooling, and again treated with a high pressure homogenizer at a pressure of 6.5 MPa at the first stage / 2.0 MPa at the second stage. What was cooled to 5 degreeC with the cooler was filled into the container, and it stored in the refrigerator at 5 degreeC for 24 hours, and obtained the foamable oil-in-water emulsion. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 1.

  Further, using this foamable oil-in-water emulsion, a whipped cream was prepared according to the method described above. The hardness, shape retention, flavor and meltability of the whipped cream obtained were evaluated and listed in Table 1.

(Examples 2-6, Comparative Examples 1-3)
According to the formulation in Table 1, the amount of fat and oil in the entire foamable oil-in-water emulsion was not changed, but at least one of the types of fats and oils (A) and fats and oils (B) and the blending amount was changed. In the same manner as in Example 1, a foamable oil-in-water emulsion was obtained. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 1.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor and meltability of the whipped cream obtained were evaluated and listed in Table 1.

  In Comparative Example 2, the ratio of the fat (B) in the fat of the foamable oil-in-water emulsion is too much at 52.2% by weight, so that it is soft enough to be topped (0.25) ˜0.35N), and the hardness immediately after whipping was 0.21N.

(Comparative Example 4) Japanese Patent Application Laid-Open No. 2006-223176 According to the formulation shown in Table 1, the types and blending amounts of the fats and oils (A) and lauric fats and oils (B) were not blended, and the transesterified oil was changed to 0. The foamable oil-in-water emulsion according to JP 2006-223176 A was obtained in the same manner as in Example 1 except that 0.7 part by weight was mixed and the amount of water was changed. At this time, the amount of fats and oils in the whole foamable oil-in-water emulsion was 35.0% by weight. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 1.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor and meltability of the whipped cream obtained were evaluated and listed in Table 1.

  From Table 1, in Examples 1-6, the emulsification stability of the foamable oil-in-water emulsion is good, and the whipped cream has little shape over time while maintaining good shape retention, and has a flavor. It can also be seen that the melt in the mouth is good. In Comparative Example 1, the ratio of the fat (A) in the fat is greater than the predetermined ratio and the ratio of the fat (B) is smaller than the predetermined ratio, and the emulsification stability of the foamable oil-in-water emulsion is low. The mouth cream did not melt well. In Comparative Example 2, the ratio of the fat (A) in the fat and oil is smaller than the predetermined ratio and the ratio of the fat (B) is larger than the predetermined ratio, and the whipped cream cannot be sufficiently hardened. The type was not obtained. Comparative Example 3 does not contain oil (B), the total ratio of oil (A) and oil (B) is smaller than the predetermined ratio, and the emulsification stability of the foamable oil-in-water emulsion is low. The docream did not show good shape retention. In Comparative Example 4, the ratio of the fat (A) in the fat is greater than the predetermined ratio, the fat (B) is not blended, the total ratio of the fat (A) and the fat (B) is larger than the predetermined ratio, and the constituent fatty acid of the fat The ratio of the saturated fatty acid having 12 carbon atoms is smaller than the predetermined ratio, the transesterified oil is larger than the predetermined ratio, the emulsification stability of the foamable oil-in-water emulsion is low, and the richness of the whipped cream is Slightly weak and good mouth melting was not obtained.

(Examples 7 to 10, Comparative Examples 5 to 7)
According to the formulation in Table 2, without changing the amount of fat and oil in the entire foamable oil-in-water emulsion, at least one of the blending amount of fat (B) and the type or blending amount of lauric fat and oil is changed, In Example 10, a foamable oil-in-water emulsion was obtained in the same manner as in Example 1 except that 0.5 parts by weight of rapeseed oil was further added. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 2.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor and mouth melt of the obtained whipped cream were evaluated and listed in Table 2.

(Comparative Example 8)
According to the formulation in Table 2, the amount of fat and oil in the entire foamable oil-in-water emulsion was not changed, but 0.1 parts by weight of sodium hexametaphosphate, which is a protein molten salt, was blended, and the blending amount of water was changed. In the same manner as in Example 1, a foamable oil-in-water emulsion was obtained. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 2.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor and mouth melt of the obtained whipped cream were evaluated and listed in Table 2.

(Comparative Example 9)
According to the formulation in Table 2, the amount of fat (A) was changed, the fat (B) and lauric fat were not blended, 13.35 parts by weight of transesterified oil was blended, and the amount of water was changed Produced a foamable oil-in-water emulsion in the same manner as in Comparative Example 8. At this time, the amount of fats and oils in the whole foamable oil-in-water emulsion was 44.5 weight%. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 2.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor and mouth melt of the obtained whipped cream were evaluated and listed in Table 2.

  From Table 2, in Examples 7 to 10, the emulsification stability of the foamable oil-in-water emulsion is good, and the whipped cream has little shape over time while maintaining good shape retention, and has a flavor. It can also be seen that the melt in the mouth is good. In Comparative Example 5, the ratio of the fat (B) in the fat and oil and the total ratio of the fat (A) and the fat (B) are smaller than the predetermined ratio, and the ratio of the saturated fatty acid having 12 carbon atoms in the constituent fatty acid of the fat is predetermined. The ratio was larger than that, and the whipped cream did not show good shape retention. In Comparative Example 6, the ratio of the fats and oils (A) and fats and oils (B) in the fats and oils, and the total ratio of the fats and oils (A) and the fats and oils (B) are smaller than the predetermined ratio, and the saturation of 12 carbon atoms in the constituent fatty acids of the fats and oils The ratio of the fatty acid was larger than the predetermined ratio, the emulsification stability of the foamable oil-in-water emulsion was low, and the sizzle after preparation of the whipped cream was large. In Comparative Example 7, the ratio of the fats and oils (A) in the fats and oils and the total ratio of the fats and oils (A) and the fats and oils (B) are larger than the predetermined ratio, and the proportion of the saturated fatty acids having 12 carbon atoms in the constituent fatty acids of the fats and oils. It was smaller than a predetermined ratio and the emulsification stability of the foamable oil-in-water emulsion was low. In Comparative Example 8, the blended amount of the protein molten salt was large, the bitterness of the protein molten salt was felt, and a good flavor of whipped cream was not obtained. In Comparative Example 9, the blended amount of the protein molten salt and the transesterified oil is large, the ratio of the fat (A) in the fat is larger than the predetermined ratio, does not contain the fat (B), and the fat (A) and the fat (B). The ratio of the saturated fatty acid having 12 carbon atoms in the fatty acid constituent fatty acid is smaller than the predetermined ratio, the bitterness is felt and the body is weak, the whipped cream has a good flavor and Mouth melting was not obtained.

(Examples 11 to 13)
A foamable oil-in-water emulsion was obtained in the same manner as in Example 1 except that the amounts of fat (A), fat (B), lauric fat and water were changed according to the blending in Table 3. At this time, the amounts of fats and oils in the whole foamable oil-in-water emulsion were 40.0, 34.0 and 30.0% by weight, respectively. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 3.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor, and mouth melting of the obtained whipped cream were evaluated and listed in Table 3. In Example 13, the fat and oil content in the emulsion was slightly low at 30% by weight, so that the body felt slightly weak, but when judged comprehensively, it was preferable as a whipped cream.

(Example 14)
According to the composition of Table 3, without changing the amount of fat and oil in the whole foamable oil-in-water emulsion, the amount of fat (A) and fat (B), the type and amount of lauric fat and oil, respectively, 0.2 parts by weight of palm extremely hardened oil, 0.05 parts by weight of tetraglycerin hexabehenate in the oil phase, and hexaglycerin monostearate in the aqueous phase A foamable oil-in-water emulsion was obtained in the same manner as in Example 1 except that 0.06 part by weight of oleate was added, the whey powder was replaced with buttermilk powder, and the amount of water was changed. The resulting foamable oil-in-water emulsion was evaluated for viscosity and emulsion stability and listed in Table 3.

  Further, a whipped cream was produced in the same manner as in Example 1 using the obtained foamable oil-in-water emulsion. The hardness, shape retention, flavor, and mouth melting of the obtained whipped cream were evaluated and listed in Table 3.

  From Table 3, in Examples 11-14, the emulsification stability of the foamable oil-in-water emulsion is good, and the whipped cream has little shape over time and flavor while maintaining good shape retention. It can also be seen that the mouth melting is generally good. In particular, the foamable oil-in-water emulsion and whipped cream of Example 14 were very preferable.

Claims (5)

A foamable oil-in-water emulsion containing water and fat,
The oil / fat is contained in an amount of 25 to 45% by weight and the protein molten salt is contained in the range of less than 0.02% by weight or not in the whole foamable oil-in-water emulsion,
It contains 43 to 65% by weight of oil (A) 43 to 65% by weight and the following oil and fat (B) 26 to 47% by weight of the oil and fat (A) and the oil and fat (B). The total amount is 87-93 wt%,
Containing or not containing transesterified oil in a range of less than 1% by weight with respect to the whole of the fats and oils,
The saturated fatty acid having 12 carbon atoms occupies 2.5 to 7% by weight and the trans fatty acid occupies less than 1% by weight or is not included with respect to the whole fatty acid constituting the fat.
Foamable oil-in-water emulsion.
Fats and oils (B): Fats and oils that are fractionated liquid parts of palm oil that has not been transesterified and have an iodine value in the range of 55 or more and 90 or less.   The foamable oil-in-water emulsion of Claim 1 which does not contain transesterified oil.   The foamable oil-in-water emulsion according to claim 1 or 2, wherein saturated fatty acids occupy 47 to 70% by weight in total with respect to the total fatty acids of the fats and oils.   The foamable oil-in-water emulsion according to any one of claims 1 to 3, wherein SUS-type triglyceride accounts for 43 to 60% by weight with respect to the whole of the oil and fat.   The whipped cream formed by whipping the foamable oil-in-water emulsion of any one of Claims 1-4.