JP6711078B2 - Foaming oil-in-water emulsion and aerated food - Google Patents

Description

The present invention is a foaming oil-in-water emulsification that enables the preparation of a highly aerated novel aerated food product by foaming after mixing with an existing foaming oil-in-water emulsion or food material. And an aerated food product using the same.

2. Description of the Related Art In recent years, food products have been required to have reduced calories, lighter foods, softened foods, and the like due to diversification of eating habits and increasing health consciousness.
By highly aeration of existing foaming oil-in-water emulsions and food materials, it can be expected to reduce calories as the volume increases and to impart a soft and light texture.
In addition, by adding a high degree of aeration to foods that are generally aerated and not eaten, new texture and value can be added to existing foods.
Until now, as aerated foods, there have been cakes using whipped cream, confectioneries typified by mousse, and seasonings typified by foam soy sauce, but most of them have a low air content. In order to increase the amount of air, it was necessary to compulsorily contain air with a device such as Espuma that uses a dedicated gas such as nitrous oxide gas or carbon dioxide, and the shape retention was hardly expected.

Patent Document 1 proposes a foamable oil-in-water emulsion containing oils and fats and sugars as main components, but has a high overrun of 380% and is high in calories because it contains a large amount of sugars. In addition, since it has sweetness, its use is also limited.
In addition, since it is essential to contain a casein-containing protein, there is a problem of allergy.
In Patent Document 2, a foaming oil-in-water emulsion having a small content of each of fat and total solids is proposed. However, like Patent Document 1, it contains a saccharide and a casein-containing protein, and at the time of optimum foaming. The overrun was also low at 240%.
Patent Document 3 proposes a foaming agent for confectionery that highly aerates food materials such as vegetable and fruit pastes with an overrun of 400 to 1000%, but this also requires sugars as essential ingredients. It is high in calories and has sweetness, so it is limited to confectionery applications.
Further, it is necessary to add a large amount of glycerin monofatty acid ester to 5 to 20% by weight, and deterioration of flavor is unavoidable.

Japanese Patent No. 3674624 Special WO2013/008904 gazette JP, 2015-2708, A

The object of the present invention is to foam an oil-in-water type emulsion which is highly aerated by mixing it with an existing foamable oil-in-water emulsion or a food material and then foaming the oil-in-water type foamable product. The object of the present invention is to provide a sex emulsion and an aerated food product using the same.

Despite being an oil-in-water emulsion having a total solid content of less than 30% and a high water content, it has a high foaming power and is comparable to a conventional foaming oil-in-water emulsion, that is, high. In order to achieve the challenging task of obtaining an ultra-low oil content oil-in-water emulsion with excellent emulsion stability, excellent whipping property, good shape retention after whipped, meltability in the mouth, and flavor, many trials and errors were conducted. By repeating the above, the present inventors have surprisingly found that the content ratio of the stabilizing emulsifier and the demulsifier is effective for solving the problem, and have completed the present invention.

That is, the present invention is
(1) A foamable oil-in-water emulsion containing fats and oils, having a total solid content of less than 30% by weight and an oil/fat content of 10% by weight or more and less than 30% by weight, and a stabilizing emulsifier content of When X% by weight and the content of the demulsifier are Y% by weight, the value of (X÷Y) is 10 or more and less than 200, and the total amount of X and Y is 0.1% by weight or more and less than 3.0% by weight. A foaming oil-in-water emulsion characterized by being
(2) Foaming oil-in-water emulsion, in which the rising melting point of fats and oils is 28° C. or higher,
(3) The foamable oil-in-water emulsion according to (1) or (2), which contains no casein-containing protein,
(4) The foamable oil-in-water emulsion according to any one of (1) to (3), which has an overrun of 300% or more during optimum foaming.
(5) An aerated food product obtained by mixing the foamable oil-in-water emulsion according to any one of (1) to (4) with a food material and then foaming the mixture.

Although the foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion having a high total water content of less than 30%, it has a high foaming power and has a conventional foaming property. The present invention provides a foamable food product that is comparable to an oil-in-water emulsion, that is, has high emulsion stability, excellent whipping properties, good shape retention after whipping, melting in the mouth, and flavor.
Further, the foamable oil-in-water emulsion of the present invention is a completely new one that can highly aerate the existing foamable oil-in-water emulsion and food materials, and existing foods by the effect thereof. It can revolutionize the food industry in the sense that it can add a new texture and value to.

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils and is a fluidized emulsion, and the present invention is excellent in whipped properties and shape retention after whipped. It is a foamable oil-in-water emulsion. The foamable oil-in-water emulsion is sometimes called "whipped cream". When this is agitated by using a whipping device or a dedicated mixer so as to wrap air in, it becomes a whipping state commonly called "whipped cream" or "whipped cream".

The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion containing fats and oils, wherein the total solid content is less than 30% by weight, and the total solid content is set low. It exhibits a higher foaming property, and is preferably less than 29%, more preferably less than 28%.

In the foamable oil-in-water emulsion of the present invention, examples of non-fat solids other than oil and fat include sugars, dietary fibers, thickening polysaccharides, various salts, flavors, colorants, preservatives and the like. ..
Examples of the sugar of the present invention include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols, and examples of dietary fibers include cellulose and inulin. These can be used alone or in combination of two or more. preferable.
Further, it is preferable that the sugar is one or more selected from starch, starch degradation product, oligosaccharide, sugar alcohol, and dietary fiber is selected from cellulose and inulin, because it can reduce sweetness and impart a refreshing feeling.

The total solid content in the foamable oil-in-water emulsion of the present invention is determined by measuring the water content in the sample by the atmospheric pressure heating and drying method described in the Food Hygiene Inspection Guideline, Physics and Chemistry. (Wt%)-water content (wt%)).

Further, the foamable oil-in-water emulsion of the present invention has a value of (X÷Y) of 10 or more and 200 when the stabilizing emulsifier content is X% by weight and the demulsifier content is Y% by weight. It is characterized by being less than, and by achieving a higher foaming performance by increasing the content ratio of the stabilizing emulsifier, preferably 12 or more and less than 180, more preferably 14 or more and less than 160, most Preferably, it is 14 or more and less than 30.

Furthermore, when the content of the stabilizing emulsifier is X% by weight and the content of the demulsifier is Y% by weight, the foamable oil-in-water emulsion of the present invention has a total amount of X and Y of 0.1% by weight. % Or more and less than 3.0% by weight, and by controlling the content of the emulsifier to be low, it is possible to achieve both high foamability and good flavor, preferably 0.3% by weight or more. It is preferably less than 2.0% by weight, more preferably 0.5% by weight or more and less than 1.0% by weight.

The foamable oil-in-water emulsion of the present invention is characterized by using a stabilizing emulsifier and a demulsifier as an emulsifier, but the emulsifier has both a lipophilic group and a hydrophilic group in its molecule. Therefore, in the present invention, the emulsifier exhibits functions such as emulsification, demulsification and foaming.
The lipophilic group structure is saturated fatty acid or unsaturated fatty acid, and has at least one fatty acid in one molecule of the emulsifier. Examples of saturated fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, and erucic acid. Examples of the hydrophilic group structure include glycerin, polyglycerin, sucrose, sorbitan and sorbide, propylene glycol, and sorbitan polyoxyethylene.

The stable emulsifying agent that can be used in the foamable oil-in-water emulsion of the present invention is a lipophilic group in which 95% by weight or more of all constituent fatty acids are saturated fatty acids, and monoglycerin saturated fatty acid ester and polyglycerin saturated. One or more emulsifiers selected from fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, polyoxyethylene sorbitan saturated fatty acid ester, propylene glycol saturated fatty acid ester and organic acid saturated fatty acid ester, preferably One or more emulsifiers selected from monoglycerin saturated fatty acid ester, polyglycerin saturated fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, polyoxyethylene sorbitan saturated fatty acid ester, and more preferably Examples thereof include one or two emulsifiers selected from sugar saturated fatty acid esters and polyoxyethylene sorbitan saturated fatty esters.

The demulsifier that can be used for the foamable oil-in-water emulsion of the present invention is a lipophilic group in which 60% by weight or more of all constituent fatty acids are unsaturated fatty acids, and monoglycerin unsaturated fatty acid ester, poly One or more selected from glycerin unsaturated fatty acid ester, sorbitan unsaturated fatty acid ester, polyoxyethylene sorbitan unsaturated fatty acid ester, propylene glycol unsaturated fatty acid ester, organic acid unsaturated fatty acid ester, soybean lecithin and egg yolk lecithin 1 or 2 selected from monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, sorbitan unsaturated fatty acid ester, polyoxyethylene sorbitan unsaturated fatty acid ester, soybean lecithin and egg yolk lecithin. The above emulsifiers are more preferable, and one or more emulsifiers selected from polyglycerin unsaturated fatty acid ester and soybean lecithin can be exemplified.

The foamable oil-in-water emulsion of the present invention is characterized by containing an oil and fat content of 10% by weight or more and less than 30% by weight, preferably 12% by weight or more and 29% by weight, more preferably 15% by weight or more and 28% by weight. It is less than %. If the oil/fat content is low, foaming takes longer, and satisfactory shape retention cannot be obtained. When the oil and fat content is high, the calorie content is high and the fluffy and light texture, which is a feature of the present invention, tends to be impaired.

The fats and oils that can be used in the foamable oil-in-water emulsion of the present invention include animal and vegetable fats and oils and hardened fats and oils thereof alone or as a mixture of two or more kinds, or those which have been subjected to various chemical treatments or physical treatments. Can be illustrated. Such oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, lard, fish oil, whale oil. Examples thereof include various animal and vegetable oils and fats and processed oils and fats such as hydrogenated oils, hydrogenated oils, fractionated oils, transesterified oils and the like, but it is preferable that the melting point is 28°C or higher. The temperature is more preferably 30° C. or higher, still more preferably 32° C. or higher. If the rising melting point is too low, the shape retention property tends to be weak and the product value tends to be impaired.

In the foamable oil-in-water emulsion of the present invention, as non-fat solids other than oil and fat, thickening polysaccharides, gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, succino. Glycan, water-soluble soybean polysaccharide, carrageenan, one or more kinds of thickening polysaccharides selected from tamarind seed gum and tara gum can be used, and further gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, It is preferable to use one or more thickening polysaccharides selected from succinoglycan, water-soluble soybean polysaccharide, carrageenan and tamarind seed gum.

In the foamable oil-in-water emulsion of the present invention, various salts such as hexametaphosphate, dibasic phosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. as non-fat solids other than fat and oil. Can be used alone or in combination of two or more.

In the foamable oil-in-water emulsion of the present invention, the stability of the emulsion can be secured without adding the casein-containing protein. Generally, a casein-containing protein enables long-term storage stability due to its strong adsorption to the emulsifying interface due to its amphipathic and hydrophobic interactions, but its addition is essential in the present invention. do not do.

The method for producing the foamable oil-in-water emulsion of the present invention can be carried out in the same manner as for producing general creams.
Specifically, it can be obtained by mixing oils and fats, a stabilizing emulsifier, a demulsifier and water with main raw materials, pre-emulsifying, sterilizing or sterilizing treatment, homogenizing treatment and cooling. The homogenization treatment may be either one of pre-homogenization and post-homogenization, or two-stage homogenization in which both are combined. It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.

There are two types of sterilization processing, an indirect heating method and a direct heating method. As an apparatus for indirect heating processing, an APV plate type UHT processing apparatus (manufactured by APV Co., Ltd.) and a CP-UHT sterilization apparatus (Klimati Package Co., Ltd.) Manufactured by Stork Tubular type sterilizer (manufactured by Stork Co., Ltd.), Contherm scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these.
In addition, as a direct heating type sterilizer, ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.), operation sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), VTIS sterilizer (Tetra Pak Alfa Laval Co., Ltd.) UHT sterilizers such as a company), a Lagia UHT sterilizer (manufactured by Lagia Co., Ltd.), and a paralyzer (manufactured by Pash & Silkeborg Co., Ltd.) can be exemplified, and any of these devices may be used.

The foamable oil-in-water emulsion of the present invention preferably has an overrun of 300 to 800%, preferably 300 to 700%, more preferably 300 to 600%. If the overrun is too high, the texture becomes light and the flavor becomes poor. If the overrun is too low, the light texture with a characteristic lightness cannot be obtained.

By mixing the foamable oil-in-water emulsion of the present invention with an existing food material and aerating it, a highly aerated and air-containing food having a completely new value can be provided.
The food material to be mixed can be arbitrarily selected from the products classified into the major classification 7 described in the Japanese standard product classification table provided by the Ministry of Internal Affairs and Communications.
For example, by stirring and mixing 30 parts of rum, which is distilled liquor, and 15 parts of granulated sugar with 100 parts of the foamable oil-in-water emulsion of the present invention, it is possible to foam to a specific gravity of 0.3. , A material that can revolutionize the way cocktails are served. Further, by stirring and mixing 10 parts of soy sauce, which is a seasoning, with 100 parts of the foamable oil-in-water emulsion of the present invention, it is possible to foam to a specific gravity of 0.25. This cannot be achieved by the conventional technique that requires the addition of sugars, but is a completely new one realized by the completion of this technique. Also, unlike the conventional foaming state using Espuma, it has a shape-retaining property, so it can revolutionize the cooking field. What is illustrated here is just an example, and the target is not limited.

Examples of the present invention will be shown below to explain the present invention in more detail.
In the examples,% and parts are based on weight.
The results were evaluated by the following methods.

A. Evaluation method of stability of oil-in-water emulsion (1) Viscosity:
The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
The product temperature of the oil-in-water emulsion was measured at 7°C.
(2) Bote test:
In a 100 ml beaker, put 50 g of the oil-in-water emulsion and incubate at 20° C. for 2 hours, then put 4 balls of spherical alumina ceramics having a weight of 7 g and a diameter of 15 mm, and use a horizontal shaker for 10 minutes. It was vibrated and it was confirmed whether or not the oil-in-water emulsion had a bot.

B. Evaluation method when an oil-in-water emulsion is foamed (1) Whipping time:
Time to whip 200 g of oil-in-water emulsion at Hobart mixer (MODELN-5 manufactured by HOBARTCORPORATION) at 3rd speed (300 rpm) to reach the optimum foaming state.
(2) Overrun:
[(Weight of oil-in-water emulsion of a certain volume)-(Weight of foam after a certain volume of foam)] / (Weight of foam after a certain volume of foam) x 100
(3) Shape retention:
Examine the beauty of artificial foams stored at 15°C for 24 hours.
In order of excellence, the evaluation was given in three grades of "A", "B" and "C".
(4) Water separation:
Examine the beauty of artificial foams stored at 15°C for 24 hours.
When there is no syneresis, the rating is “No”, and when there is water, “Yes” is given.
(5) Flavor/Melting:
The flavor and melting in the mouth of the foamed oil-in-water emulsion were evaluated in the following 5 grades.
Flavor; Good 5 to 1 Bad Melting; Good 5 to 1 Bad

(Example 1)
To 25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 1. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 1 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

(Example 2)
To 28.90 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, to 70.14 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 2. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 2 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

(Example 3)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.10 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.10 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 0.30 part of fatty acid ester (HLB5.0), 0.01 part of sorbitan unsaturated fatty acid ester (HLB4.9), and 0.03 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, in 74.12 parts of water, 0.30 part of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.01 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

(Example 4)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.30 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.30 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 1.00 parts of fatty acid ester (HLB5.0), 0.03 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.06 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, in 72.22 parts of water, 1.00 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.06 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.03 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 4. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 4 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.

(Example 5)
To 55.00 parts of palm kernel fractionated oil (increasing melting point 32.5° C.), 0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. with a plate cooling device to obtain an oil-in-water emulsion based on Example 5. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 5 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

(Example 6)
0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added to 25.00 parts of the palm fractionated oil (increasing melting point 30.0° C.), and mixed and dissolved to obtain an oil phase. Separately, to 74.04 parts of water, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. with a plate cooling device to obtain an oil-in-water emulsion based on Example 6. To 200 g of the oil-in-water emulsion based on Example 6, 16 g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

The results of Examples 1 to 6 are shown in Table 1.

Table 1

(Example 7)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.

(Example 8)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 and 10 parts of soy sauce was whipped by the above whipping method, and the whipping time, shape retention, and water separation were measured according to the above methods. The specific gravity of the whipped aerated food was also measured.

(Example 9)
200 g of a mixture of 100 parts of the oil-in-water emulsion of Example 1 with 10 parts of granulated sugar and 70 parts of calpis was whipped by the above whipping method, and the whipping time, shape retention and water separation were measured according to the above method. I went. The specific gravity of the whipped aerated food was also measured.

(Example 10)
200 g of 100 parts of the oil-in-water emulsion of Example 1 mixed with 20 parts of granulated sugar and 30 parts of lime puree was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.

(Example 11)
200 g of 100 parts of the oil-in-water emulsion of Example 1 mixed with 18 parts of granulated sugar and 5 parts of soda at night was whipped by the above whipped method, and whipped time, shape retention and water separation according to the above method. Was measured. The specific gravity of the whipped aerated food was also measured.

The results of Examples 7 to 11 are shown in Table 2.
Table 2

(Comparative Example 1)
0.45 parts of sucrose saturated fatty acid ester (HLB5.0) and 0.03 part of soybean lecithin are added to 35.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), and dissolved to form an oil phase. Separately, 0.45 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9) and 0.03 part of polyglycerin unsaturated fatty acid ester (HLB11.6) were added to 64.04 parts of water, mixed and dissolved to obtain an aqueous phase. And After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 1. 16 g of granulated sugar was added to 200 g of the oil-in-water emulsion based on Example 1 and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was The flavor of the whipped cream was evaluated.

(Comparative example 2)
25.00 parts of hardened palm kernel oil (increasing melting point 38.0° C.), 0.10 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.10 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 0.35 parts of fatty acid ester (HLB5.0), 0.01 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.05 part of soybean lecithin are added and mixed to obtain an oil phase. Separately, 73.98 parts of water, 0.35 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.05 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.01 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.

(Comparative example 3)
25.00 parts of hardened palm oil (melting point 38.0° C.), 0.50 parts of polyglycerin saturated fatty acid ester (HLB8.4), 0.50 part of sorbitan saturated fatty acid ester (HLB5.1), sucrose saturated 1.00 parts of fatty acid ester (HLB5.0), 0.02 part of sorbitan unsaturated fatty acid ester (HLB4.9) and 0.05 part of soybean lecithin are added, mixed and dissolved to obtain an oil phase. Separately, in 71.86 parts of water, 1.00 parts of polyoxyethylene sorbitan saturated fatty acid ester (HLB14.9), 0.05 part of polyglycerin unsaturated fatty acid ester (HLB11.6), polyoxyethylene sorbitan unsaturated 0.02 parts of fatty acid ester (HLB15.0) is added, mixed and dissolved to obtain an aqueous phase. After preliminarily emulsifying the oil phase and the water phase in a preliminary emulsification tank at 60° C. for 30 minutes by high speed stirring, the mixture is homogenized at a homogenizing pressure of 1 MPa and preheated to 78° C. by a plate heat exchanger, It was heated to 144° C. by an ultrahigh temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.) (direct steam blowing method). Further, it was held at 144° C. for 4 seconds with a holding tube which was a sterilization holding tube, evaporated and cooled to 78° C. Then, the mixture was re-homogenized at a homogenizing pressure of 12 MPa and cooled again to 5° C. by a plate cooling device to obtain an oil-in-water emulsion based on Example 3. To 20Og of the oil-in-water emulsion based on Example 3, 16g of granulated sugar was added and whipped by the above whipped method, and viscosity, bote test, whip time, overrun, shape retention, and water separation were measured according to the above method. It was
The flavor of the whipped cream was evaluated.

The results of Comparative Examples 1 to 3 are shown in Table 3.

Table 3

(Comparative example 4)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 1 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.

(Comparative example 5)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 2 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.

(Comparative example 6)
200 g of 100 parts of the oil-in-water emulsion of Comparative Example 3 mixed with 15 parts of granulated sugar and 30 parts of rum was whipped by the above whipped method, and whipped time, shape retention, and water separation according to the above method. The measurement was performed. The specific gravity of the whipped aerated food was also measured.

The results of Comparative Examples 4 to 6 are shown in Table 4.

Table 4

(Example 12)
(Marshmallow without meringue)
1) Plate gelatin swollen with ice water (12 parts) was combined with Framboise puree (45 parts), Kirsch (4.5 parts) and Toc Blanc Blanc Framboise (8 parts) and dissolved in a hot water bath.
2) The oil-in-water emulsion of Example 1 (100 parts) and granulated sugar (40 parts) were combined and whipped for 5 minutes.
3) 1) was gradually added while whipped 2).
4) Squeezed with a round mouthpiece to obtain marshmallow (aerated food of the present invention) without meringue. It is a tissue that contains a lot of air and resembles a normal marshmallow using egg white, but melts better in the mouth than a normal marshmallow. A 1:1 mixture of corn starch and poodle decor was sprinkled on the periphery to obtain a finished product.

INDUSTRIAL APPLICABILITY The present invention is a foamable oil-in-water type emulsion which itself has an overrun of 300% or more at the time of optimum foaming, and is a novel foamable oil-in-water type capable of highly aerated food materials. Regarding emulsion. The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion having a very large amount of water such that the total solid content is less than 30% by weight and the fat and oil content is 10% by weight or more and less than 30% by weight. It has a high foaming power and is comparable to conventional foaming oil-in-water emulsions, that is, high emulsion stability, excellent whipping property, good shape retention after whipping, solubility in the mouth, flavor It provides an excellent foaming food. Further, the foamable oil-in-water emulsion of the present invention is a completely new one that can highly aerate food materials, and its effect can add a new texture and value to existing foods. In, it can revolutionize the food industry.

Claims (4)

A foamable oil-in-water emulsion containing oil and fat, wherein the total solid content is less than 30% by weight and the oil and fat content is 10% by weight or more and less than 30% by weight, and the content of the stabilizing emulsifier is X% by weight. , if the content of the demulsifier is Y wt%, (X ÷ Y) value is less than 200 10 or more, and Ri total amount der less than 0.1 wt% to 3.0 wt% of X and Y , foamable oil-in-water emulsion which overruns when the optimum foaming is characterized der Rukoto least 300%.
In the stable emulsifier, in the lipophilic group, 95% by weight or more of all the constituent fatty acids are saturated fatty acids, and monoglycerin saturated fatty acid ester, polyglycerin saturated fatty acid ester, sucrose saturated fatty acid ester, sorbitan saturated fatty acid ester, poly One or more emulsifiers selected from oxyethylene sorbitan saturated fatty acid ester, and the demulsifier is a lipophilic group, in which 60% by weight or more of all constituent fatty acids are unsaturated fatty acids, and monoglycerin unsaturated One or more emulsifiers selected from fatty acid esters, polyglycerin unsaturated fatty acid esters, sorbitan unsaturated fatty acid esters, polyoxyethylene sorbitan unsaturated fatty acid esters, soybean lecithin and egg yolk lecithin. The overrun at the time of optimum foaming was measured by adding 16 g of granulated sugar to 200 g of the oil-in-water emulsion and whipped to measure the overrun. The foamable oil-in-water emulsion according to claim 1, wherein the rising melting point of the fat is 28°C or higher. The foamable oil-in-water emulsion according to claim 1 or 2, which contains no casein-containing protein. Claim 1-3 or aerated foods obtained by foaming a food material after mixing in the foaming oil-in-water emulsion according to item 1.