JP6774215B2 - Edible foaming cream and edible whipped cream - Google Patents

Description

The present invention relates to edible foaming creams and edible whipped creams.

Generally, edible whipped cream is produced by foaming a foaming cream. Such a foaming cream has emulsification stability that does not cause thickening or sticking (solidification) when transporting and storing the undiluted solution before foaming, and changes in the shape of the whipped cream after foaming. Shape retention is required to prevent water separation. In particular, whipped cream for filling and topping of bread or confectionery distributed and sold at room temperature is further required to have room temperature retention. In order to obtain room temperature retention, high melting point vegetable fat is added to the foaming cream, but if a large amount of high melting point vegetable fat is added, the whipped cream will not melt in the mouth. There's a problem.

Further, in order to impart a suitable flavor to the edible whipped cream, it is common to add milk fat or the like to flavor the edible whipped cream. However, in recent years, it has become difficult to obtain milk fat in Japan due to lack of raw milk, and there is a demand for whipped cream having a suitable flavor comparable to that of the conventional one with a smaller amount of milk fat than the conventional one. However, if the amount of milk fat is reduced and vegetable oil is mixed with milk fat and used, the room temperature retention property is deteriorated. In addition, when the amount of milk fat used is small, the flavor of the whipped cream is lowered, the aroma is weak, and the aftertaste is not spread.

Patent Document 1 describes from a mixture of oil-in-water emulsions of fats and oils having different melting points, for the purpose of providing an oil-in-water emulsified composition in which physical properties such as viscosity can be easily adjusted and the emulsified state is stable. Disclosed are an oil-in-water emulsified composition, and a method for producing an oil-in-water emulsified composition, which comprises sequentially emulsifying and dispersing fats and oils having different melting points in water. However, the viewpoint of flavor improvement is not described at all, and the content of flavor-imparting fats and oils, the particle size of oil droplets, and the standard deviation thereof are not described.

Patent Document 2 describes vegetable oils and fats (milk protein / milk fat (weight ratio)) for the purpose of providing a foaming oil-in-water emulsion having a flavor exceeding that of fresh cream and having good shape retention. Foaming formed by mixing an oil-in-water emulsion P containing a milk protein raw material having a value of less than 1 and water, a vegetable oil, a milk protein raw material having a value of 1 or more, and an oil-in-water emulsion Q containing water. An oil-in-water emulsion is disclosed. However, the melting points of the fats and oils used in the oil-in-water emulsions P and Q have not been specified, and the particle size of the oil droplets and their standard deviations, and the proportion of the flavor-imparting fats and oils in the oil-in-water emulsions P and Q are also specified. Not listed. The foamable oil-in-water emulsion disclosed in this document has poor emulsion stability and low overrun. Further, the shape retention at 15 ° C. has only been evaluated, and the shape retention at room temperature (25 ° C.) is low. Further, in the examples, although a relatively large amount of milk fat is added, the milk flavor corresponding to the added amount is not felt.

Japanese Unexamined Patent Publication No. 08-55669 Japanese Unexamined Patent Publication No. 2013-141423

In view of the above situation, an object of the present invention is an edible foaming cream having good emulsion stability, high overrun due to foaming, room temperature retention after foaming, excellent melting in the mouth and flavor, and the like. Is to provide an edible whipped cream that has been foamed. A further purpose is to provide foods such as bread and confectionery that can be distributed and sold at room temperature using the whipped cream.

As a result of diligent research to solve the above problems, the present inventors have conducted two types of oils in an edible foaming cream, each containing two types of fats and oils (fat and oil 1 and fat and oil 2) having a specific rising melting point. Drops coexist, the content of water and the total content of oil 1 and oil 2 are set to a specific amount, the weight ratio of oil 1 to oil 2 is set to a specific range, and at least the oil 1 contains a flavor-imparting oil and fat having a specific ratio or more, and flavor. By setting the content of the applied oil and fat as a specific amount and setting the average particle size of the oil droplets and its standard deviation within a specific range, the emulsification stability is good, the overrun due to foaming is high, and the shape retention at room temperature after foaming is high. , It has been found that an edible foaming cream having excellent melting and flavor can be obtained, and the present invention has been completed.

That is, the first of the present invention is an edible foaming cream in which oil droplets are dispersed in the aqueous phase.
The oil droplet is composed of an oil droplet A of oil and fat 1 having an elevated melting point of 24 to 30 ° C. and an oil droplet B of oil and fat 2 having an elevated melting point of 30 to 40 ° C.
The content of water with respect to the whole edible foaming cream is 30 to 70% by weight, and the total content of fat 1 and fat 2 is 25 to 45% by weight.
Oil 1 / oil 2 (weight ratio) is 20/80 to 80/20.
The fats and oils 1 or the fats and oils 1 and the fats and oils 2 contain flavor-imparting fats and oils.
The flavor-imparting oil / fat contained in the oil / fat 1 / the flavor-imparting oil / fat (weight ratio) contained in the oil / fat 2 is 90/10 to 100/0.
The content of the flavor-imparting fat and oil in the total fat and oil 1 and fat and oil 2 is 12 to 80% by weight.
The present invention relates to an edible foaming cream in which the average particle size of the oil droplets is 0.8 to 1.5 μm, and the standard deviation of the particle size distribution of the oil droplets is 50% or less of the average particle size.

Preferably, the flavor-imparting fat is milk fat.

Preferably, 60 to 100% by weight of the fat 1 is composed of the milk fat.

Preferably, the content of the fresh cream with respect to the whole edible foaming cream is 0% by weight or more and less than 10% by weight.

Preferably, the lauric-based fat and oil is contained as the fat and oil 1 and / or the fat and oil 2, and the content of the lauric-based fat and oil in the total fat and oil 1 and the fat and oil 2 is 12 to 88% by weight.

The second aspect of the present invention relates to an edible whipped cream having an overrun of 90 to 150%, in which the edible foaming cream is foamed.

The third aspect of the present invention relates to a food containing the edible whipped cream.

The fourth aspect of the present invention is a method for producing the edible foaming cream.
(1) Step of preparing an aqueous phase containing water,
(2) A step of preparing a first oil phase containing an oil / fat 1 containing a flavor-imparting oil / fat and a second oil phase containing the oil / fat 2.
(3) In the aqueous phase, one of the first oil phase and the second oil phase is mixed and stirred to emulsify, and then the other oil phase is mixed and stirred to mix and stir the oil and fat 1. A step of obtaining an emulsion containing oil droplets A of oil and fat 2 and oil droplets B of oil and fat 2.
(4) The present invention relates to a method comprising a step of homogenizing the emulsion, adjusting the average particle size and standard deviation of the oil droplets, and then cooling the emulsion to obtain an edible foaming cream.

According to the present invention, an edible foaming cream having good emulsion stability, high overrun due to foaming, room temperature retention after foaming, excellent melting in the mouth and flavor, and an edible foamed cream thereof. Whipped cream can be provided. Further, foods such as bread and confectionery using the whipped cream can be distributed and sold at room temperature because the whipped cream has a room temperature retention property.

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

The foaming cream of the present invention is an oil-in-water emulsion in which oil droplets are dispersed in the aqueous phase, and can be made into a whipped cream by foaming. In the foaming cream of the present invention, two types of oil droplets, oil droplet A of oil and fat 1 and oil droplet B of oil and fat 2, coexist as oil droplets dispersed in the aqueous phase. The oils and fats constituting each oil droplet are oil and fat 1 or oil and fat 2, respectively, and each oil and fat contains an emulsifier described later and, in some cases, another oil-soluble material in addition to the oil and fat.

In the foaming cream of the present invention, the total content of water is preferably 30 to 70% by weight, more preferably 32 to 60% by weight, based on the total foaming cream. If the water content is less than 30% by weight, the emulsion stability of the foaming cream may deteriorate. On the other hand, if it is more than 70% by weight, the room temperature retention property of the whipped cream may deteriorate. Here, the content of water in the foaming cream of the present invention refers to the total amount of added water and water contained in other raw materials.

The foaming cream of the present invention contains two types of oil droplets, and each oil droplet contains oil 1 or oil 2. The total content of the fat 1 and the fat 2 is preferably 25 to 45% by weight, more preferably 30 to 40% by weight, based on the whole foaming cream of the present invention. If the total content of the fat 1 and the fat 2 is less than 25% by weight, the room temperature retention of the whipped cream may deteriorate. On the other hand, if it is more than 45% by weight, the emulsion stability of the foaming cream may be deteriorated.

The fat and oil 1 may be composed of one kind of fat and oil, or may be composed of two or more kinds of fats and oils, but is a fat and oil containing at least a flavor-imparting fat and oil. The rising melting point of the fat / oil 1 is preferably 24 to 30 ° C., more preferably 26 to 30 ° C., further preferably 28 to 30 ° C., and particularly preferably 29 to 30 ° C. If the rising melting point of the fat / oil 1 is lower than 24 ° C., the foaming property may be inferior or the room temperature retention property of the whipped cream may be deteriorated. If the temperature exceeds 30 ° C., the whipped cream may not melt in the mouth.

In the present invention, the rising melting point of fats and oils is measured based on the method described in "Standard fat and oil analysis test method 2.3.4.2-90 melting point (rising melting point) established by the Japan Oil Chemists' Society". When the fat and oil 1 contains two or more kinds of fats and oils, the rising melting point of the fats and oils obtained by mixing the two or more kinds of fats and oils is measured by the above method. The same applies to the following rising melting points of fats and oils 2.

The fats and oils 2 may be composed of one kind of fats and oils, or may be composed of two or more kinds of fats and oils, and may not contain or contain flavor-imparting fats and oils. It is a small amount. The rising melting point of the fat and oil 2 is preferably 30 to 40 ° C., more preferably 30 to 38 ° C., still more preferably 31 to 37 ° C., and particularly preferably 32 to 36 ° C. If the rising melting point of the fat / oil 2 is lower than 30 ° C., the room temperature retention property of the whipped cream may deteriorate. If the temperature exceeds 40 ° C., the whipped cream may not melt in the mouth. Although the upper limit of the rising melting point of the fat 1 and the lower limit of the rising melting point of the fat 2 overlap, even if the rising melting points overlap, the fat 1 and the fat 2 are in terms of the content of the flavor-imparting fat. Is clearly distinguished.

The weight ratio of fat 1 / fat 2 (weight ratio), that is, the content of fat 1 and the content of fat 2 is preferably 20/80 to 80/20, more preferably 20/80 to 60/40, and 20 /. 80 to 50/50 is more preferable, 20/80 to 40/60 is particularly preferable, and 20/80 to 30/70 is most preferable. If the fat 1 / fat 2 (weight ratio) is smaller than 20/80, the flavor may be felt weak. If it is larger than 80/20 (weight ratio), the room temperature retention property of the whipped cream may deteriorate.

As described above, the fat and oil 1 contains at least the flavor-imparting fat and oil, and the fat and oil 2 may or may not contain the flavor-imparting fat and oil. The flavor-imparting fats and oils are fats and oils added to impart flavor to whipped cream, and examples thereof include flavored fats and oils and milk fat.

The flavored fats and oils are those in which the aroma component of the flavoring material is dissolved in edible fats and oils. Specifically, it can be obtained by vigorously stirring and contacting the flavoring material and the edible oil / fat at a high temperature (90 to 180 ° C.) to transfer the aroma component of the flavoring material into the edible oil / fat. .. Examples of the flavoring material include vegetables, seeds, cereals, processed cereal products, milk components, fruits, herbs and the like, and at least one of these can be used. Among them, it is preferable to use a milk component as the flavoring material, which can impart milk flavor to the whipped cream. Examples of the milk component include raw milk, skim milk, full-fat milk powder, skim milk powder, whey, fresh cream, cheeses, yogurts, butter, buttermilk, and concentrated processed products thereof. Among the milk components, milk components containing milk fat are preferable, that is, raw milk, whole-fat milk powder, fresh cream, cheeses, yogurts, butter, and buttermilk are preferable. Further, the edible oil / fat can be appropriately selected from the edible oils / fats described later in consideration of the rising melting point.

The milk fat refers to a component obtained by removing the aqueous phase portion from fresh cream, butter, or the like. When milk fat is used as the flavor-imparting fat, it is preferable that 60% to 100% by weight of the fat 1 is composed of milk fat, more preferably 80% to 100% by weight, and 100% by weight. % Is more preferable. If the content of milk fat in the fat 1 is less than 60% by weight, the rising melting point of the fat 1 may decrease, and the room temperature retention property of the whipped cream may be inferior.

In the present invention, it is preferable to use flavored fats and oils produced by using milk components as flavoring materials and milk fats as flavor-imparting fats and oils. Since these flavor-imparting fats and oils do not have an emulsifying structure by themselves, they have high heat resistance and can improve the room temperature retention of whipped cream. On the other hand, when a dairy material having a natural emulsified structure, for example, fresh cream is used as a flavor-imparting material instead of the flavor-imparting fat, the heat resistance of the fresh cream is originally low, so that the room temperature retention property of the whipped cream is also lowered. It ends up.

From the above viewpoint, it is preferable that the foaming cream of the present invention does not contain fresh cream, or even if it does, the content thereof is small. Specifically, the content of the fresh cream is preferably 0% by weight or more and less than 10% by weight, more preferably 0% by weight or more and less than 5% by weight, and further preferably 0% by weight or more and less than 3% by weight in the whole foaming cream. Preferably, 0% by weight is particularly preferable. The fresh cream means "a cream obtained by removing components other than milk fat from raw milk, milk or special milk so that the milk fat content is 18.0% or more" defined by the Ordinance of the Ministry of Milk, etc.

The content of the flavor-imparting fats and oils is preferably 12 to 80% by weight, more preferably 14 to 50% by weight, further preferably 16 to 45% by weight, and 18 to 30% by weight in the total fats and oils 1 and 2. Is particularly preferable. If the content of the flavor-imparting oil / fat is less than 12% by weight, a suitable flavor may not be imparted or the whipped cream may have poor shape retention at room temperature. If it is more than 80% by weight, the effect of adding flavor may reach a plateau or the cost may become too high.

Further, the flavor-imparting oil / fat is mainly contained in the oil / fat 1, and 90% by weight or more of the total flavor-imparting oil / fat contained in the foaming cream of the present invention is contained in the oil / fat 1. That is, the weight ratio of the content of the flavor-imparting oil / fat contained in the oil / fat 1 / the content of the flavor-imparting oil / fat contained in the oil / fat 2 is preferably 90/10 to 100/0 (weight ratio), and is 95/5. ~ 100/0 (weight ratio) is more preferable, 97/3 to 100/0 (weight ratio) is further preferable, and 100/0 (weight ratio) is particularly preferable. If the flavor-imparting oil / fat contained in the oil / fat 1 / the flavor-imparting oil / fat (weight ratio) contained in the oil / fat 2 is less than 90/10, it may not be possible to impart a suitable flavor to the whipped cream.

Other than the flavor-imparting fats and oils, the specific types of fats and oils constituting the fats and oils 1 and the fats and oils 2 are not particularly limited, and can be appropriately selected from the edible fats and oils in consideration of the above-mentioned rising melting point. Such edible fats and oils include, for example, rapeseed oil, soybean oil, saflower oil, corn oil, rice oil, cottonseed oil, laurin-based fats and oils such as coconut oil and palm kernel oil, vegetable fats and oils such as palm-based fats and oils; Animal fats and oils; fractionated oils of these fats and oils (for example, palm kernel stear, which is a fractionated oil of palm kernel oil, which also corresponds to laurin-based fats and oils), hardened oils, ester exchange oils; mixed oils of the above fats and oils, etc. Be done. Of these, only one type may be used, or two or more types may be used in combination. Among them, from the viewpoint of room temperature retention and melting in the mouth, it is preferable to contain lauric-based fat and oil as the fat and oil 1 and / or the fat and oil 2. The content of the lauric-based fat and oil in the total fat and oil 1 and the fat and oil 2 is preferably 12 to 88% by weight, more preferably 30 to 88% by weight, still more preferably 50 to 80% by weight.

The oil droplets contained in the foaming cream of the present invention are composed of oil droplets A of oil and fat 1 and oil droplets B of oil and fat 2. As described above, in the present invention, two types of fats and oils having different types of fats and oils coexist. The average particle size of the oil droplets (the entire oil droplets including both oil droplets A and B) contained in the foaming cream of the present invention is preferably 0.8 to 1.5 μm, preferably 0.9 to 1.3 μm. Is more preferable, and 0.9 to 1.2 μm is further preferable. If the average particle size of the oil droplets is smaller than 0.8 μm, the flavor of the whipped cream may be felt weak. If it is larger than 1.5 μm, the emulsion stability of the foaming cream may be poor, and the room temperature retention property of the whipped cream may be poor. Here, the average particle size is obtained by setting a cell filled with a foaming cream in a laser analysis / scattering type particle size distribution measuring device LA-920 (HORIBA, Ltd.) and measuring it. Means the average particle size of the volume-based distribution of.

The standard deviation of the particle size distribution of the oil droplets is preferably a value that is 50% or less of the average particle size value, more preferably 45% or less, further preferably 40% or less, and 35% or less. Is particularly preferable. If the standard deviation is larger than 50% of the average particle size, the room temperature retention property of the whipped cream may deteriorate. Here, for the standard deviation, a cell filled with the foaming cream of the present invention is set in the laser analysis / scattering type particle size distribution measuring device LA-920 (HORIBA, Ltd.), and the foaming property of the present invention is obtained. It means the standard deviation (variation) of the particle size distribution based on the volume of oil droplets obtained by measuring the cream.

In the foaming cream of the present invention, if necessary, an emulsifier, a thickener, a sugar, a milk solid content, a hydrophilic taste agent, a coloring agent, and a lipophilic flavor are contained as long as the effects of the present invention are not impaired. , Hydrophilic flavors, salts, vitamins, minerals, oil-soluble antioxidants, other food ingredients, additives and the like may be contained.

The above-mentioned hydrophilic flavoring agents, coloring agents, lipophilic flavors, hydrophilic flavors, vitamins, minerals, oil-soluble antioxidants, other food ingredients, and additives are not particularly limited as long as they are for food use and are necessary. It can be used as appropriate according to the above.

Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, fractional lecithin thereof, and enzymes. Examples thereof include lecithins such as modified lecithin such as decomposed lysolecithin and naturally 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, arabic gum, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. At least one selected from these groups can be used.

Examples of the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, polysaccharides having trisaccharides or more such as oligosaccharides, dextrin and starch, reduced maltose syrup, erythritol, xylitol and maltose. And the like, and at least one selected from these groups can be used.

Examples of the milk solid content include casein, whey powder, protein-concentrated whey powder, full-fat milk powder, defatted milk powder, butter milk powder, lactose, total milk protein, raw milk, milk, full-fat concentrated milk, defatted milk, and defatted concentrated milk. In addition to milk, butter milk, whey, sweetened milk, sugar-free milk, butter, cheese, etc., milk proteins separated and fractionated by UF membrane or ion exchange resin treatment, and milk such as casein sodium and casein potassium. Examples include protein salts, and at least one selected from these groups can be used.

Examples of the salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogencarbonate, potassium carbonate, sodium phosphate, sodium hydrogenphosphate, potassium phosphate, potassium hydrogenphosphate, sodium hexanemethaphosphate, and quench. Sodium acid, potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium malate, potassium malate, sodium succinate, potassium succinate, potassium sorbate , Potassium stearate and the like.

Two embodiments of the method for producing a foaming cream of the present invention will be described below. According to these production methods, the oil droplet A of the oil / fat 1 and the oil droplet B of the oil / fat 2 are stably formed, and the oil / fat 1 and the oil droplet 2 are mixed in one oil droplet. Substantially no drops are formed. However, the foaming cream of the present invention is not limited to the foaming cream produced by these production methods.

The first production method is (1) a step of preparing an aqueous phase containing water, (2) preparing a first oil phase containing an oil / fat 1 containing a flavor-imparting oil / fat and a second oil phase containing an oil / fat 2. Step (3) In the aqueous phase, one of the first oil phase and the second oil phase is mixed and stirred to emulsify, and then the other oil phase is mixed and stirred. , A step of obtaining an emulsion containing oil droplets A of oil and fat 1 and oil droplets B of oil and fat 2. (4) After homogenizing the emulsion and adjusting the average particle size and standard deviation of the oil droplets, The step of cooling to obtain the foaming cream of the present invention is included. Here, the steps (1)-(3) are preferably carried out under heating, and in particular, the steps (2) and (3) are carried out under heating conditions in which the fats and oils are melted.

Specific implementation conditions of the first production method include, for example, (1) hydrophilic emulsifiers, proteins, salts, hydrophilic flavors, thickeners, hydrophilic flavoring agents, sugars in warm water at 50 to 70 ° C. , Milk solids, colorants, vitamins, minerals and other water-soluble raw materials are mixed and stirred while maintaining at 50 to 70 ° C. to prepare an aqueous phase. (2) The oil 1 containing 90% by weight or more of the total flavor-imparting oil at a rising melting point of 24 to 30 ° C. is melted, and if necessary, a lipophilic emulsifier or other lipophilic component is added and dissolved to dissolve the first. Prepare the oil phase. Separately, the oil and fat 2 having a rising melting point of 30 to 40 ° C. and containing only 10% by weight or less of the total flavor-imparting oil and fat is melted, and if necessary, a lipophilic emulsifier and other lipophilic components are added and dissolved to dissolve the second oil. Prepare the phase. (3) In the aqueous phase, one of the first oil phase and the second oil phase is mixed and stirred to emulsify, and then the other oil phase is mixed and stirred to mix and stir the oil and fat 1. An emulsion containing the oil droplet A of the above oil and the oil droplet B of the oil and fat 2 is obtained. (4) The emulsion obtained in the above step is refined, homogenized, preheated, sterilized, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc., as necessary, in foamable water. The foaming cream of the present invention can be obtained by performing each of the treatments commonly performed during the production of an oil-type emulsified oil / fat composition. At this time, by adjusting the conditions of the homogenization treatment, the average particle size and standard deviation of the oil droplets in the foaming cream can be adjusted. Further, in order to further reduce the standard deviation of the oil droplets, it is preferable to carry out the miniaturization treatment.

In the second production method, (1) a first aqueous phase containing water and a first oil phase containing oil 1 containing flavor-imparting oil and fat are prepared, and then the first oil phase is mixed and stirred with the first aqueous phase. To obtain an emulsion, homogenize the emulsion and cool it to obtain a foaming cream A. (2) A second aqueous phase containing water and a second oil phase containing oil 2 were prepared. After that, a step of mixing and stirring the second oil phase with the second aqueous phase to obtain an emulsion, homogenizing the emulsion, and cooling to obtain a foaming cream B, (3) foaming cream A and the like. The step of mixing the foaming cream B to obtain the foaming cream of the present invention is included. By adjusting the conditions of the homogenization treatment in the step (1) and the homogenization treatment in the step (2), the average particle size and standard deviation of the oil droplets in the foaming cream of the present invention can be adjusted.

As specific implementation conditions of the second production method, for example, a water-soluble raw material is first mixed with warm water at 50 to 70 ° C. and stirred while maintaining the temperature at 50 to 70 ° C. to prepare a first aqueous phase. On the other hand, the fat 1 containing 90% by weight or more of the total flavor-imparting fats and oils at a rising melting point of 24 to 30 ° C. is melted, and if necessary, a lipophilic emulsifier and other lipophilic components are added and dissolved to dissolve the first. Prepare the oil phase. The first oil phase is mixed and stirred with the first aqueous phase to obtain an emulsion 1. Foaming property is obtained by subjecting the emulsion 1 to various treatments such as miniaturization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging as necessary. Get cream A.

On the other hand, the water-soluble raw material is mixed with warm water at 50 to 70 ° C. and stirred while maintaining the temperature at 50 to 70 ° C. to prepare a second aqueous phase. On the other hand, the fat and oil 2 having a rising melting point of 30 to 40 ° C. and containing only 10% by weight or less of the total flavor-imparting fat and oil is melted, and if necessary, a lipophilic emulsifier and other lipophilic components are added and dissolved to dissolve the second. Prepare the oil phase. The second oil phase is mixed and stirred with the second aqueous phase to obtain an emulsion 2. The emulsion 2 is subjected to various treatments such as miniaturization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging as necessary to cause foaming property. Get cream B. Then, the foaming cream A and the foaming cream B can be mixed to obtain the foaming cream of the present invention. In the second production method, the particle size of the oil droplet A of the oil / fat 1 and the oil droplet B of the oil / fat 2 are adjusted, respectively, so that the oil droplet (the entire oil droplet including both the oil droplet A and the oil droplet B) The average particle size of the oil can be adjusted to a specific range.

In order to adjust the average particle size and standard deviation of oil droplets in the foaming cream of the present invention within a predetermined range, it is preferable to use a high-pressure homogenizer in the homogenization step. The average particle size and standard deviation of the oil droplets in the present invention can be achieved by appropriately adjusting the homogenization pressure in the high-pressure homogenizer. The specific value of the homogenization pressure is not particularly limited, but when the first production method is adopted, for example, 2.5 to 7.5 MPa is preferable, 2.5 to 7.0 MPa is more preferable, and 2 .5 to 5.0 MPa is more preferable.

In order to further reduce the standard deviation of the oil droplets, it is preferable to carry out a miniaturization step and use a rotary emulsifier having a high peripheral speed in the step. Specific examples of such a high peripheral speed rotary emulsifier include a thin film swirl type high-speed mixer (“Filmix” manufactured by Primix Co., Ltd.), a wet emulsification disperser (“Cavitron” manufactured by Cavitron Co., Ltd.), and in-line. Type high shear disperser (IKA "ULTRA-TURRAX UTL", "DISPAX-REACTOR"), high share mixer (CHARLES ROSS & SON "Inline Single or Dual Stage Rotor Stator Mixers Series 400"), ultra-precision dispersion / emulsification Machines ("Clear Mix" manufactured by M-Technique Co., Ltd.) and the like can be mentioned.

When a rotary emulsifier having a high peripheral speed is used, the peripheral speed is preferably 1.57 m / s or more, and more preferably 15.7 m / s or more. If the peripheral speed is less than 1.57 m / s, the emulsification effect is small, and the effect of the miniaturization step using this rotary emulsifier may not be obtained. The upper limit of the peripheral speed is not particularly limited as long as the temperature rise due to the miniaturization step does not affect the flavor. The temperature of the emulsion after the miniaturization step is preferably 100 ° C. or lower, more preferably 80 ° C. or lower.

In producing the foaming cream of the present invention, it is easy to adjust the average particle size and standard deviation of the oil droplets, the yield is good, and the quality variation is small. Therefore, the first production method described above. It is preferable to manufacture by.

The whipped cream of the present invention can be obtained by whipping the foaming cream of the present invention until it reaches an appropriate hardness according to the intended use of toppings, nappes, sands and the like. When whipping, an open type whipper, a closed type continuous whipping machine, or the like can be used as appropriate.

The overrun of the whipped cream of the present invention is preferably 90 to 150%, more preferably 90 to 140%, still more preferably 100 to 140%. If the overrun is less than 90%, the melting in the mouth may feel heavy. If it exceeds 150%, the room temperature retention property may deteriorate or the flavor may be felt weak. The overrun of the whipped cream is the percentage of air contained in the whipped cream.

To measure overrun, first place the foaming cream in a 100 cm ³ container and weigh it. Whip the whipped cream until it reaches a hardness suitable for topping, place the whipped cream in a 100 cm ³ container and weigh it. Then, based on these measured values, the overrun can be obtained by the following equation.

Overrun (%) = [(Weight of foaming cream with a certain volume)-(Weight of whipped cream with the same volume as the foaming cream)] ÷ (Whipped cream with the same volume as the foaming cream) Weight) x 100
The whipped cream of the present invention can be suitably used as a whipped cream for filling or topping of bread or confectionery. Since the whipped cream of the present invention has excellent shape retention at room temperature, it can be suitably used as a filling or topping for bread or confectionery distributed and sold at room temperature.

Examples will be shown below and the present invention will be described in more detail, but the present invention is not limited to these examples.

<Measurement of rising melting point of fats and oils>
The rising melting point of the fats and oils used in Examples and Comparative Examples was measured based on the method described in "Standard Oil and Fat Analytical Test Method 2.3.4.2-90 Melting Point (Rising Melting Point) established by the Japan Oil Chemists'Society". When the fat 1 or the fat 2 contains two or more kinds of fats and oils, the rising melting point of the fats and oils obtained by mixing the two or more kinds of fats and oils was measured by the above method.

<Measurement of average particle size and standard deviation of oil droplets>
For the foaming creams obtained in Examples and Comparative Examples, the average particle size of the volume-based distribution measured by the laser analysis / scattering type particle size distribution measuring device LA-920 (Horiba Seisakusho Co., Ltd.) is the average of oil droplets. The particle size was defined, and the standard deviation (variation) of the volume-based particle size distribution was defined as the standard deviation of the particle size distribution of oil droplets. In each table, the value of the standard deviation in μm units and the value of this standard deviation converted into the ratio to the average particle size are shown. The latter corresponds to the value stated in the claims.

<Emulsification stability evaluation method for foaming cream>
60 g of the foaming cream obtained in Examples and Comparative Examples was placed in a 100 cc beaker, and the mixture was stirred with a stirring propeller having a diameter of 4 cm at 120 rpm, and the time required for the fluidity to disappear was evaluated for emulsification stability. The value was taken. The higher the evaluation value, the better the emulsification stability. However, if the evaluation value is 30 minutes or more, it can be said that the emulsification stability of the foaming cream is good.

<Whipped time evaluation method>
Put 4 kg of the foaming cream obtained in Examples and Comparative Examples into a canto mixer (model number: CS-20: manufactured by Kanto Mixer Industry Co., Ltd.), whip it under high-speed stirring conditions (452 rpm), and it is suitable for topping. The time required to reach the desired hardness was used as the evaluation value of the whipping time. If the whipping time is 12 minutes or less, there is no problem as a product. The appropriate hardness for topping here is a cylindrical plunger with a diameter of 16 mm using a creep meter (“RE2-3305S” manufactured by Yamaden Co., Ltd.) after putting the sample immediately after whipping into a container. The hardness is such that the maximum load when penetrating 1 cm is 0.25 to 0.35 N at a speed of 5 mm / s.

<Overrun evaluation method>
The overrun is the percentage of air contained in the whipped cream, and was calculated by the following formula.
Overrun (%) = [(Weight of foaming cream with a certain volume)-(Weight of whipped cream with the same volume as the foaming cream)] ÷ (Whipped cream with the same volume as the foaming cream) Weight) x 100

<Evaluation of room temperature retention of whipped cream>
Put 4 kg of the whipped cream obtained in Examples and Comparative Examples into a canto mixer (CS type 20: manufactured by Kanto Mixer Industry Co., Ltd.), adjust the product temperature to 5 ° C, and perform high-speed stirring conditions (452 rpm). ), And whipped until it reached a hardness suitable for topping, and whipped cream was obtained. In Examples and Comparative Examples, whipped cream was obtained by the above method.

Pack the obtained whipped cream in a piping bag, and use a star-shaped mouthpiece (8 cuts) at the outlet to make a transparent plastic cup container with a height of about 6 cm and a base diameter of about 7 cm, and make as many cavities as possible. 40 g of whipped cream was squeezed in a triangular pyramid shape while swirling so as not to be possible, and the height of the whipped cream mass was measured. Next, after holding the mass at 25 ° C. for 24 hours, the height was measured again, and what percentage of the height immediately after squeezing remained was used as an evaluation value of room temperature retention. The higher the evaluation value, the better the room temperature retention, 70% or more has commercial value, and less than 70% has no commercial property.

<Evaluation of whipped cream melting in the mouth>
Ten skilled panelists ate the whipped cream obtained in Examples and Comparative Examples to perform sensory evaluation, and the evaluation points were averaged to obtain the evaluation result of melting in the mouth of the whipped cream. The evaluation criteria at that time are as follows.

5 points: fairly light melting in the mouth 4 points: light melting in the mouth 3 points: relatively light melting in the mouth 2 points: slightly heavy melting in the mouth 1 point: heavy melting in the mouth

<Evaluation of whipped cream flavor>
Ten skilled panelists ate the whipped cream obtained in Examples and Comparative Examples to perform sensory evaluation, and averaged the evaluation points to obtain the evaluation result of the flavor of the whipped cream. The evaluation criteria at that time are as follows.

5 points: The flavor of the flavor-added fats and oils is strongly felt 4 points: The flavor of the flavor-added fats and oils is felt 3 points: The flavor of the flavor-added fats and oils is slightly felt 2: The flavor of the flavor-added fats and oils is hardly felt 1 point: Flavoring I can't feel the flavor of fats and oils

<Comprehensive evaluation>
Comprehensive evaluation was performed based on the evaluation results of emulsion stability, overrun, room temperature retention, melting in the mouth, and flavor. The evaluation criteria at that time are as follows.

A: Emulsification stability is 30 minutes or more, overrun is 100% or more and 140% or less, room temperature retention is 85% or more and 100% or less, melting in the mouth is 4.0 points or more and 5.0 points or less, and flavor is 4.0. Those that satisfy all points above and below 5.0 points.

B: Emulsification stability is 30 minutes or more, overrun is 90% or more and 140% or less, room temperature retention is 75% or more and 100% or less, melting in the mouth is 3.5 points or more and 5.0 points or less, flavor is 3.5. Points or more and 5.0 points or less, overrun is 90% or more and less than 100%, room temperature retention is 75% or more and less than 80%, melting in the mouth is 3.5 points or more and less than 4.0 points, flavor is 3 Those that satisfy at least one of 5.5 points or more and less than 4.0 points.

C: Emulsification stability of 30 minutes or more, overrun of 90% or more and 150% or less, room temperature retention of 70% or more and 100% or less, melting in the mouth of 3.0 points or more and 5.0 points or less, flavor of 3.0 Points or more and 5.0 points or less, overrun is more than 140% and 150% or less, room temperature retention is 70% or more and less than 75%, melting in the mouth is 3.0 points or more and less than 3.5 points, flavor is Those that satisfy at least one of 3.0 points or more and less than 3.5 points.

D: Emulsification stability is less than 30 minutes, overrun is less than 90% or more than 150%, room temperature retention is less than 70%, melting in the mouth is less than 3.0 points, and flavor is less than 3.0 points. One that corresponds to one.

E: Emulsification stability less than 30 minutes, overrun less than 90% or more than 150%, room temperature retention less than 70%, melting in the mouth less than 3.0 points, flavor less than 3.0 points Those that correspond to the above.

<Ingredients used in Examples and Comparative Examples>
1) "Palm kernel oil" manufactured by Kaneka Corporation (rising melting point: 27 ° C)
2) Archer Daniels Midland "Yelkin TS"
3) "P-170" manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB: 1)
4) "Sunfat PS-66" manufactured by Taiyo Kagaku Co., Ltd. (HLB: 4)
5) "SY Glister MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 8.4)
6) "Palm kernel stearin" manufactured by Kaneka Corporation (increasing melting point: 31 ° C)
7) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd. (moisture: 4% by weight)
8) "Sanmart Midori" manufactured by Hayashibara Co., Ltd. (moisture: 7% by weight)
9) "Granulated sugar FNGMS" manufactured by Fuji Nihon Seito Corporation (moisture: 0% by weight)
10) "MR25-50" manufactured by Showa Sangyo Co., Ltd. (moisture: 24.5% by weight)
11) "SY Glister MS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 11.6)
12) "P-1670" manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB: 16)
13) Archer Daniels Midland "Novazan 200 mesh" (moisture: 7% by weight)
14) "Guar gum XS-5000" manufactured by Seiwa Co., Ltd. (moisture: 14% by weight)
15) "Unsalted butter" manufactured by Yotsuba Dairy Co., Ltd. (Yotsuba butter (without salt) dissolved and centrifuged to remove the aqueous phase, melting point: 30 ° C)
16) "Palm hydrogenated oil" manufactured by Kaneka Corporation (increasing melting point: 31 ° C)
17) "Palm kernel oil" manufactured by Kaneka Corporation (rising melting point: 27 ° C)
18) "Palm kernel olein hydrogenated oil" manufactured by Kaneka Corporation (increasing melting point: 43 ° C)
19) "Palm kernel hydrogenated oil" manufactured by Kaneka Corporation (rising melting point: 36 ° C)
20) "Palm hydrogenated oil" manufactured by Kaneka Corporation (increasing melting point: 34 ° C)
21) "Unsalted butter" manufactured by Yotsuba Dairy Co., Ltd. (moisture: 15.9% by weight, oil content: 82.0% by weight)
22) "Hardened coconut oil" manufactured by Kaneka Corporation (increasing melting point: 35 ° C)
23) "Fresh Cream Taisetsuhara 45" manufactured by Morinaga Milk Industry Co., Ltd. (Moisture: 49.5% by weight)
24) "S-570" manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB: 5)

(Production Example 1) Preparation of flavored oils and fats Palm kernel oil (“Palm kernel oil (rising melting point: 27 ° C)” manufactured by Kaneka Co., Ltd.) Melts 86 parts by weight and adjusts the temperature to 60 ° C. While stirring at 3500 rpm using Silberson, LART), 3 parts by weight of water, 5 parts by weight of defatted milk powder (“defatted milk powder” manufactured by Yotsuba Dairy Co., Ltd.), glucose (“anhydrous” manufactured by Sanei Saccharification Co., Ltd.) Crystalline glucose ") 6 parts by weight were added in order and held for 60 minutes to prepare a mixed solution. This mixed solution is put into a closed heat treatment device (“Portable Reactor TPR1-VS2-500” manufactured by Pressure Resistant Glass Industry Co., Ltd.), and the product temperature is raised from 70 ° C to 180 ° C in a closed state while stirring at 1000 rpm. It was heated until it became. After reaching 180 ° C, open the product outlet cock, receive the heat-treated mixture in a stainless beaker, immediately immerse the stainless beaker in a bowl of ice water, cool to 60 ° C while stirring with a rubber spatula, and centrifuge. Separated to obtain flavored fats and oils.

(Example 1)
10 parts by weight of flavored oil and fat (Production Example 1) was used as the oil and fat 1, and 0.026 parts by weight of soy lecithin, 0.013 parts by weight of sucrose fatty acid ester (HLB: 1), and polyglycerin fatty acid ester (HLB: 4) were used. ) 0.029 parts by weight and 0.029 parts by weight of polyglycerin fatty acid ester (HLB: 8.4) were added and dissolved at 65 ° C. to prepare a first oil phase.

Further, 25 parts by weight of palm nucleus stear was used as the fat and oil 2, and 0.064 parts by weight of soy lecithin, 0.033 parts by weight of sucrose fatty acid ester (HLB: 1), and 0 parts of polyglycerin fatty acid ester (HLB: 4) were used. .071 parts by weight and 0.071 parts by weight of polyglycerin fatty acid ester (HLB: 8.4) were added and dissolved at 65 ° C. to prepare a second oil phase.

On the other hand, 8.5 parts by weight of defatted milk powder, 4.5 parts by weight of maltose, 2.4 parts by weight of granulated sugar, 20 parts by weight of reduced candy, 0.15 parts by weight of polyglycerin fatty acid ester (HLB: 11.6), sucrose. An aqueous phase was prepared by dissolving 0.03 part by weight of fatty acid ester (HLB: 16), 0.003 part by weight of xanthan gum, and 0.0225 part by weight of guar gum in 29.0585 parts by weight of water at 60 ° C.

The first oil phase is mixed and stirred with the aqueous phase for pre-emulsification, then the second oil phase is mixed and stirred for further 20 minutes, and then homogenized at a pressure of 4 MPa using a high-pressure homogenizer. After that, it was sterilized at 142 ° C. for 4 seconds using a UHT sterilizer (steam injection). Then, it was homogenized again with a high-pressure homogenizer at a pressure of 4 MPa, and then cooled to 5 ° C. with a cooler and filled in a container to obtain a foaming cream. Table 1 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Comparative Example 1)
Foaming cream in the same manner as in Example 1 except that a part of the flavored oil and fat of the oil and fat 1 was replaced with palm kernel oil and a part of the palm kernel stearin of the oil and fat 2 was replaced with the flavored oil and fat according to the formulation shown in Table 1. Got Table 1 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 1, the amount of flavor-imparting oil / fat in oil / fat 1 / the amount of flavor-imparting oil / fat in oil / fat 2 (weight ratio) is 100/0, and the flavor-imparting oil / fat, which is the flavor-imparting oil / fat, is blended only in oil / fat 1. The foaming cream (Example 1) had good emulsion stability, overrun, room temperature retention, melted in the mouth, and had a strong flavor. On the other hand, although the content of the flavored oil and fat in the whole foaming cream is the same, the foaming property with the flavor-imparting oil and fat amount in the oil and fat 1 / the flavor-imparting oil and fat amount (weight ratio) in the oil 2 being 70/30. The cream (Comparative Example 1) had good emulsion stability, overrun, room temperature retention, and melted in the mouth, but the flavor was felt to be weak.

(Example 2)
A foaming cream was obtained in the same manner as in Example 1 except that the flavored fat and oil of fat and oil 1 was replaced with milk fat according to the formulation shown in Table 2. Table 2 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Examples 3 and 4, Comparative Examples 2 and 3)
A foaming cream was obtained in the same manner as in Example 2 except that the treatment pressure in the high-pressure homogenizer after the sterilization treatment at 142 ° C. for 4 seconds was changed according to the formulation shown in Table 2. Table 2 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 2, a foaming cream having an average particle size of oil droplets in the range of 0.8 to 1.5 μm and a standard deviation of the particle size distribution of oil droplets of 50% or less of the average particle size. In (Examples 2 to 4), the emulsion stability was 30 minutes or more, the overrun was 106 to 128%, the room temperature retention was high, the mouth melted, and the flavor was good. On the other hand, the foaming cream (Comparative Example 2) having an average particle size of oil droplets of 0.69 μm and a standard deviation of the particle size distribution of oil droplets of 50.7% of the average particle size has emulsion stability and overrun. , Room temperature retention and melting in the mouth were good, but the flavor was felt weak. The foaming cream (Comparative Example 3) having an average particle size of oil droplets of 1.63 μm had an overrun of 97%, melted in the mouth, and had a good flavor, but had excellent emulsion stability and room temperature retention. It was inferior and had no commercial value.

(Example 5)
A foaming cream was obtained in the same manner as in Example 2 except that the palm kernel stearin of the oil and fat 2 was replaced with the hydrogenated palm oil according to the formulation shown in Table 3. Table 3 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 3, the content of the lauric-based fat and oil in the total fat and oil of the fat and oil 1 and the fat and oil 2 was 71.4% by weight, as compared with the foaming cream (Example 2). The foaming cream containing no fat (Example 5) had almost the same emulsion stability, overrun, and flavor, but was slightly inferior in room temperature retention and melting in the mouth. However, there was no problem as a product.

(Comparative Example 4)
A foaming cream was obtained in the same manner as in Example 2 except that half of the palm kernel stearin of the oil and fat 2 was replaced with palm kernel oil according to the formulation shown in Table 3. Table 3 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Comparative Example 5)
A foaming cream was obtained in the same manner as in Example 2 except that the total amount of palm kernel stearin in oil and fat 2 was replaced with palm kernel olein hydrogenated oil according to the formulation shown in Table 3. Table 3 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 3, the foaming cream having a rising melting point of 29.0 ° C. (Comparative Example 4) has poor shape retention at room temperature, and the rising melting point of fat 2 is 43.0 ° C. The sex cream (Comparative Example 5) had poor melting point in the mouth, and both were not commercially available.

(Example 6)
According to the formulation shown in Table 2, the first oil phase is mixed and stirred with the aqueous phase for pre-emulsification, then the second oil phase is mixed and stirred for 20 minutes, and then a high peripheral speed rotary emulsifier is used. ("Clearmix (registered trademark)" manufactured by M-Technique Co., Ltd.) is used in the same manner as in Example 2 except that a process of refining at a rotation speed of 31.4 m / s is added. Obtained a foaming cream. Table 2 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 2, the foaming cream (Example 6) subjected to the micronization treatment has a particle size distribution of oil droplets as compared with the foaming cream (Example 2) not subjected to the micronization treatment. The standard deviation of the whipped cream was as small as 34.1% of the average particle size, the overrun, melting in the mouth, and flavor of the whipped cream were almost the same, and the emulsion stability and the room temperature retention were improved.

(Example 7)
According to the formulation in Table 4, 5 parts by weight of milk fat and 2 parts by weight of palm kernel oil were used as fat and oil 1, and these, 0.018 parts by weight of soybean lecithin, and 0.0092 parts by weight of sucrose fatty acid ester (HLB: 1) were used. A first oil phase was prepared from 0.02 parts by weight of polyglycerin fatty acid ester (HLB: 4) and 0.02 parts by weight of polyglycerin fatty acid ester (HLB: 8.4), and 28 parts by weight of palm nuclear hardening oil was prepared as fat and oil 2. 0.072 parts by weight of soybean lecithin, 0.0368 parts by weight of sucrose fatty acid ester (HLB: 1), 0.08 parts by weight of polyglycerin fatty acid ester (HLB: 4), polyglycerin fatty acid ester (HLB: 1) HLB: 8.4) A foaming cream was obtained in the same manner as in Example 2 except that the second oil phase was prepared from 0.08 parts by weight. Table 4 summarizes the emulsification stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Example 8)
According to the formulation in Table 4, 2 parts by weight of palm kernel oil of oil and fat 1 was changed to 22.5 parts by weight, and 28 parts by weight of palm kernel hardened oil of oil and fat 2 was changed to 7.5 parts by weight. The type and amount of emulsifier in the total oil phase including the 1 oil phase and the 2nd oil phase are the same, and the amount of the emulsifier added in the 1st oil phase and the 2nd oil phase is the oil / fat 1 / oil 2 (weight ratio). A foaming cream was obtained in the same manner as in Example 7 except that it was changed according to the above. Table 4 summarizes the emulsification stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Comparative Example 6)
According to the formulation in Table 4, 2 parts by weight of palm kernel oil of oil and fat 1 was changed to 25 parts by weight, and 28 parts by weight of palm kernel hydrogenated oil of oil and fat 2 was changed to 5 parts by weight, and the first oil phase and The type and amount of emulsifier in the total oil phase including the second oil phase are the same, and the amount of emulsifier added in the first oil phase and the second oil phase is changed according to fat 1 / oil 2 (weight ratio). A foaming cream was obtained in the same manner as in Example 7. Table 4 summarizes the emulsification stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Comparative Example 7)
According to the formulation in Table 4, 2 parts by weight of palm kernel oil was not added to the oil 1 and the amount of 28 parts by weight of the hydrogenated palm kernel oil in the oil 2 was changed to 30 parts by weight, and the first oil phase and the second oil phase were changed. The type and amount of emulsifier added in the total oil phase are the same, except that the amount of emulsifier added in the first oil phase and the second oil phase is changed according to fat 1 / oil 2 (weight ratio). A foaming cream was obtained in the same manner as in Example 7. Table 4 summarizes the emulsification stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 4, the foaming cream (Example 7) having a weight ratio of fat 1 / fat 2 of 20/80 has an emulsion stability of 38 minutes, an overrun of 110%, and a room temperature retention property. At 83%, it melted in the mouth and had a good flavor. In addition, the foaming cream (Example 8) having a weight ratio of fat 1 / fat 2 of 78.6 / 21.4 had a slightly reduced shape retention and flavor at room temperature, but the emulsification stability was over 38 minutes. The orchid was 107%, melted in the mouth was good, and was commercially available. On the other hand, the foaming cream having a weight ratio of 85.7 / 14.3 (Comparative Example 6) had poor room temperature retention and a weak flavor. Further, the foaming cream having a weight ratio of 14.3 / 85.7 (Comparative Example 7) had almost no flavor.

(Example 9)
0.036 parts by weight of soy lecithin, 0.018 parts by weight of sucrose fatty acid ester (HLB: 1), 0.04 part by weight of polyglycerin fatty acid ester (HLB: 4), poly in 10 parts by weight of milk fat which is 1 fat and oil. 0.04 parts by weight of glycerin fatty acid ester (HLB: 8.4) was added and dissolved at 65 ° C. to prepare a first oil phase.

On the other hand, 3.4 parts by weight of defatted milk powder, 1.8 parts by weight of maltose, 1 part by weight of granulated sugar, 8 parts by weight of reduced candy, 0.06 part by weight of polyglycerin fatty acid ester (HLB: 11.6), sucrose fatty acid ester. (HLB: 16) 0.01 part by weight, 0.001 part by weight of xanthan gum, and 0.009 part by weight of guar gum were dissolved in 15.623 parts by weight of water at 60 ° C. to prepare a first aqueous phase.

The first oil phase is mixed and stirred with the first aqueous phase, pre-emulsified for 20 minutes, homogenized at a pressure of 4 MPa using a high-pressure homogenizer, and then homogenized at 142 ° C. using a UHT sterilizer (steam injection). Was sterilized for 4 seconds. Then, it was homogenized again with a high-pressure homogenizer at a pressure of 4 MPa, and then cooled to 5 ° C. with a cooler to obtain a foaming cream A.

Further, in 25 parts by weight of palm core stear which is fat 2, 0.054 parts by weight of soy lecithin, 0.028 parts by weight of sucrose fatty acid ester, 0.06 part by weight of polyglycerin fatty acid ester (HLB: 4), polyglycerin fatty acid. 0.06 parts by weight of ester (HLB: 8.4) was added and dissolved at 65 ° C. to prepare a second oil phase.

On the other hand, 5.1 parts by weight of defatted milk powder, 2.7 parts by weight of maltose, 1.4 parts by weight of granulated sugar, 12 parts by weight of reduced candy, 0.09 parts by weight of polyglycerin fatty acid ester (HLB: 11.6), sucrose. A second aqueous phase was prepared by dissolving 0.02 parts by weight of fatty acid ester (HLB: 16), 0.002 parts by weight of xanthan gum, and 0.0135 parts by weight of guar gum in 13.415 parts by weight of water at 60 ° C.

The second oil phase is mixed and stirred with the second aqueous phase, pre-emulsified for 20 minutes, homogenized at a pressure of 4 MPa using a high-pressure homogenizer, and then homogenized at 142 ° C. using a UHT sterilizer (steam injection). Was sterilized for 4 seconds. Then, it was homogenized again with a high pressure homogenizer at a pressure of 4 MPa, and then cooled to 5 ° C. with a cooler to obtain a foaming cream B.

A uniform mixture of the foaming cream A and the foaming cream B was filled in a container to obtain a foaming cream. Table 5 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

(Comparative Example 8)
Example 9 except that the treatment pressure in the high-pressure homogenizer after sterilizing at 142 ° C. for 4 seconds was changed to 5 MPa for the foaming cream A and 0.5 MPa for the foaming cream B according to the formulation shown in Table 5. In the same manner as above, a foaming cream A and a foaming cream B were produced, and a mixture of these foaming creams was filled in a container to obtain a foaming cream. Table 5 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and milk flavor of the whipped cream obtained by whipping the foaming cream.

As is clear from Table 5, a foaming cream (Example 9) having an average particle size of oil droplets of 1.17 μm and a standard deviation of the particle size distribution of oil droplets of 41.0% of the average particle size is available. The emulsion stability was 30 minutes and 45 seconds, the overrun was 108%, the room temperature retention was 75%, and the melt-in-the-mouth and flavor were good. On the other hand, the foaming cream (Comparative Example 8) having an average particle size of oil droplets of 1.67 μm and a standard deviation of the particle size distribution of oil droplets of 52.1% of the average particle size had good melting in the mouth. However, the emulsion stability, overrun, and room temperature retention were inferior, and the flavor was clearly weaker than that of Example 9.

(Comparative Example 9) Based on Example 1 of Patent Document 2 (Japanese Unexamined Patent Publication No. 2013-141423) Palm nuclear hardened oil (rising melting point: 34 ° C.) 3.75 parts by weight, butter 8.5 parts by weight, soybean lecithin 0.1 part by weight and 0.05 part by weight of polyglycerin fatty acid ester (HLB: 8.4) were added and dissolved at 65 ° C. to prepare a first oil phase. However, the water droplets in the butter are dispersed in the first oil phase.

On the other hand, 17.5 parts by weight of fresh cream and 0.05 parts by weight of sucrose fatty acid ester (HLB: 5) were dissolved in 20.05 parts by weight of water at 60 ° C. to prepare a first aqueous phase. However, the first aqueous phase is an aqueous phase in which fresh cream, which is a natural emulsion, is dispersed.

The first oil phase is mixed and stirred with the first aqueous phase, pre-emulsified for 20 minutes, homogenized at a pressure of 4 MPa using a high-pressure homogenizer, and then homogenized at 142 ° C. using a UHT sterilizer (steam injection). Was sterilized for 4 seconds. Then, it was homogenized again with a high-pressure homogenizer at a pressure of 4 MPa, and then cooled to 5 ° C. with a cooler to obtain a foaming cream A.

Further, 15.25 parts by weight of hardened coconut oil (rising melting point: 35 ° C.), 3.1 parts by weight of milk fat, 0.1 part by weight of soy lecithin, 0.05 weight by weight of polyglycerin fatty acid ester (HLB: 8.4). Part was added and dissolved at 65 ° C. to prepare a second oil phase.

On the other hand, 3.8 parts by weight of skim milk powder and 0.05 parts by weight of sucrose fatty acid ester (HLB: 5) were dissolved in 27.65 parts by weight of water at 60 ° C. to prepare a second aqueous phase.

The second oil phase is mixed and stirred with the second aqueous phase, pre-emulsified for 20 minutes, homogenized at a pressure of 4 MPa using a high-pressure homogenizer, and then homogenized at 142 ° C. using a UHT sterilizer (steam injection). Was sterilized for 4 seconds. Then, it was homogenized again with a high pressure homogenizer at a pressure of 1 MPa, and then cooled to 5 ° C. with a cooler to obtain a foaming cream B.

A mixture of the foaming cream A and the foaming cream B was filled in a container to obtain a foaming cream. Further, a whipped cream was obtained in the same manner as in Example 1 except that 320 g of granulated sugar was added to 4 kg of the foaming cream.

Table 6 summarizes the emulsion stability of the obtained foaming cream, and the overrun, room temperature retention, melting in the mouth, and flavor of the whipped cream obtained by whipping this foaming cream.

As is clear from Table 6, the foaming cream of Comparative Example 9 contained 48.6% by weight of milk fat in the whole oil and fat of the cream, and thus the milk flavor was strongly felt. The rising melting point of the oil / fat 1 is 30.8 ° C., the standard deviation of the particle size distribution of the oil droplets is 55.1% of the average particle size, the amount of flavor-imparting oil / fat in oil / fat 1 / the amount of flavor-imparting oil / fat in oil / fat 2 (weight ratio). ) Is 82.7 / 17.3, the content of fresh cream is 17.5% by weight, the emulsion stability is as short as 13 minutes and 25 seconds, the overrun is a little low at 85%, and the room temperature retention is 48%. It was obviously bad.

Claims (8)

An edible foaming cream in which oil droplets are dispersed in the aqueous phase.
The oil droplet is composed of an oil droplet A of oil and fat 1 having an elevated melting point of 26 to 30 ° C. and an oil droplet B of oil and fat 2 having an elevated melting point of 31 to 37 ° C.
The content of water with respect to the whole edible foaming cream is 30 to 70% by weight, and the total content of fat 1 and fat 2 is 25 to 45% by weight.
Oil 1 / oil 2 (weight ratio) is 20/80 to 80/20.
The fats and oils 1 or the fats and oils 1 and the fats and oils 2 contain flavor-imparting fats and oils.
The flavor-imparting oil / fat contained in the oil / fat 1 / the flavor-imparting oil / fat (weight ratio) contained in the oil / fat 2 is 90/10 to 100/0.
The content of the flavor-imparting fat and oil in the total fat and oil 1 and fat and oil 2 is 12 to 80% by weight.
An edible foaming cream in which the average particle size of the oil droplets is 0.8 to 1.5 μm, and the standard deviation of the particle size distribution of the oil droplets is 45 % or less of the average particle size. The edible foaming cream according to claim 1, wherein the flavor-imparting fat is milk fat. The edible foaming cream according to claim 2, wherein 60 to 100% by weight of the fat and oil 1 is composed of the milk fat. The content of the cream to the total edible foaming cream is less than 10 wt% 0 wt% or more, milk fat contained in the cream, the a flavoring oil, to any one of claims 1 to 3 The edible foaming cream described. Claims 1 to 4, wherein the lauric-based fat and oil is contained as the fat and oil 1 and / or the fat and oil 2, and the content of the lauric-based fat and oil in the total fat and oil of the fat and oil 1 and the fat and oil 2 is 12 to 88% by weight. The edible foaming cream described in either. An edible whipped cream having an overrun of 90 to 150%, wherein the edible foaming cream according to any one of claims 1 to 5 is foamed. A food containing the edible whipped cream according to claim 6. The method for producing an edible foaming cream according to any one of claims 1 to 5.
(1) Step of preparing an aqueous phase containing water,
(2) A step of preparing a first oil phase containing an oil / fat 1 containing a flavor-imparting oil / fat and a second oil phase containing the oil / fat 2.
(3) In the aqueous phase, one of the first oil phase and the second oil phase is mixed and stirred to emulsify, and then the other oil phase is mixed and stirred to mix and stir the oil and fat 1. A step of obtaining an emulsion containing oil droplets A of oil and fat 2 and oil droplets B of oil and fat 2.
(4) A method comprising a step of homogenizing the emulsion, adjusting the average particle size and standard deviation of the oil droplets, and then cooling to obtain an edible foaming cream.