JP6774216B2 - Edible foaming cream and edible whipped cream - Google Patents
Edible foaming cream and edible whipped cream Download PDFInfo
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本発明は、食用起泡性クリーム及び食用ホイップドクリームに関する。 The present invention relates to edible foaming creams and edible whipped creams.
一般に食用ホイップドクリームは、起泡性クリームを起泡させて製造される。このような起泡性クリームには、起泡前の原液を輸送及び保管する時に、増粘やボテ（固化）等を起こさない乳化安定性と、起泡後にはホイップドクリームの形状の変化や離水が起こりにくい保型性とが求められる。特に、常温で流通及び販売されるパン又は菓子のフィリングやトッピング用途のホイップドクリームには、さらに常温保型性が求められる。常温保型性を得るために、起泡性クリームに高融点の植物性脂肪を添加することが行われているが、高融点の植物性脂肪を多量に添加するとホイップドクリームの口溶けが劣るという問題がある。 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.
また、食用ホイップドクリームに好適な風味を付与するために、フレーバーなどを添加して風味付けすることが一般的に行われている。しかし、フレーバーは添加量が少ないとホイップドクリームの風味が低下し、香りが弱かったり、後味の広がりに欠けたりする場合がある。また、逆に比較的大量に添加するとホイップドクリームの風味が不自然になるといった問題がある。 Further, in order to impart a suitable flavor to the edible whipped cream, it is common practice to add a flavor or the like to flavor the edible whipped cream. However, if the amount of flavor added is small, the flavor of the whipped cream is lowered, and the aroma may be weak or the aftertaste may not be spread. On the contrary, if a relatively large amount is added, there is a problem that the flavor of the whipped cream becomes unnatural.
特許文献１には、粘度などの物性の調整が容易で、乳化状態が安定な水中油型乳化組成物を提供することを目的として、融点の異なる油脂の各々の水中油型乳化物の混合物からなる水中油型乳化組成物、及び、融点の異なる油脂を順次水中に乳化分散させることを特徴とする水中油型乳化組成物の製造方法が開示されている。しかし、風味改善の観点についてはまったく記載されておらず、フレーバーの含量や、油滴の粒径及びその標準偏差についても記載されていない。 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 flavor content, the particle size of oil droplets, and the standard deviation thereof are not described.
本発明の目的は、上記現状に鑑み、乳化安定性が良好で、起泡によるオーバーランが高く、起泡後の常温保型性、口溶け、及び、フレーバーによる風味に優れた食用起泡性クリーム、及び、それを起泡した食用ホイップドクリームを提供することである。さらなる目的は、当該ホイップドクリームを用いた常温で流通及び販売が可能なパン、菓子等の食品を提供することである。 An object of the present invention is an edible foaming cream having good emulsification stability, high overrun due to foaming, room temperature retention after foaming, melting in the mouth, and flavor due to flavor. And to provide an edible whipped cream that foams it. 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.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、食用起泡性クリームにおいて、特定の上昇融点を有する２種類の油脂（油脂１と油脂２）をそれぞれ含む２種類の油滴を併存させ、水の含量及び油脂１と油脂２の合計含量を特定量とし、油脂１と油脂２の重量比を特定範囲とし、親油性フレーバーの含量が特定量で、少なくとも油脂１の油滴Ａが特定割合以上の親油性フレーバーを含み、油滴の平均粒径及びその標準偏差を特定範囲とすることで、乳化安定性が良好で、起泡によるオーバーランが高く、起泡後は常温保型性、口溶け、及び、フレーバーによる風味に優れる食用起泡性クリームが得られることを見出し、本発明を完成するに至った。 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 fat 1 and fat 2 are set as a specific amount, the weight ratio of fat 1 and fat 2 is set as a specific range, the content of lipophilic flavor is a specific amount, and at least oil of fat 1 Droplet A contains a lipophilic flavor of a specific proportion or more, and by setting the average particle size of the oil drop and its standard deviation within a specific range, emulsion stability is good, overrun due to foaming is high, and after foaming, We have found that an edible foaming cream having excellent room temperature retention, melting in the mouth, and flavor due to its flavor can be obtained, and have completed the present invention.
即ち、本発明の第一は、油滴が水相に分散されてなる食用起泡性クリームであって、
前記油滴は、上昇融点が２４〜３０℃である油脂１の油滴Ａと、上昇融点が３０〜４０℃である油脂２の油滴Ｂとから構成され、
前記食用起泡性クリーム全体に対する水の含量は３０〜７０重量％、油脂１及び油脂２の合計含量は２５〜４５重量％であり、
油脂１／油脂２（重量比）は２０／８０〜８０／２０であり、
油滴Ａ、又は、油滴Ａ及び油滴Ｂは、親油性フレーバーを含むものであり、
油滴Ａに含まれる前記親油性フレーバー／油滴Ｂに含まれる前記親油性フレーバー（重量比）は９０／１０〜１００／０であり、
前記親油性フレーバーの含量は、油脂１及び油脂２を合計した油脂全体１００重量部に対して０．０２〜５重量部であり、
前記油滴の平均粒径は０．８〜１．５μｍであり、前記油滴の粒径分布の標準偏差は前記平均粒径の５０％以下である、食用起泡性クリームに関する。
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.
Oil droplets A, or oil droplets A and B, contain lipophilic flavors.
The lipophilic flavor contained in the oil droplet A / the lipophilic flavor (weight ratio) contained in the oil droplet B is 90/10 to 100/0.
The content of the lipophilic flavor is 0.02 to 5 parts by weight with respect to 100 parts by weight of the total fats and oils 1 and 2.
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.
好ましくは、油脂１及び／又は油脂２として、ラウリン系油脂を含有し、油脂１及び油脂２を合計した油脂全体中の前記ラウリン系油脂の含量は、６０〜１００重量％である。 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 60 to 100% by weight.
本発明の第二は、前記食用起泡性クリームが起泡された、オーバーランが９０〜１５０％の食用ホイップドクリームに関する。 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.
本発明の第三は、前記食用ホイップドクリームを含む食品に関する。 The third aspect of the present invention relates to a food containing the edible whipped cream.
本発明の第四は、前記食用起泡性クリームを製造する方法であって、
（１）水を含む水相を調製する工程、
（２）油脂１及び親油性フレーバーを含む第１油相と、油脂２を含む第２油相とをそれぞれ調製する工程、
（３）前記水相に、前記第１油相及び前記第２油相のうちいずれか一方の油相を混合撹拌して乳化させた後、さらに他方の油相を混合撹拌して、親油性フレーバーを含む油脂１の油滴Ａと、油脂２の油滴Ｂとを含む乳化物を得る工程、
（４）前記乳化物を均質化して、前記油滴の平均粒径及び標準偏差を調節した後、冷却して、食用起泡性クリームを得る工程、を含む、方法に関する。
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 oil 1 and lipophilic flavor and a second oil phase containing oil 2 respectively.
(3) The aqueous phase is emulsified by mixing and stirring one of the first oil phase and the second oil phase, and then the other oil phase is mixed and stirred to become lipophilic. A step of obtaining an emulsion containing oil droplets A of oil and fat 1 containing a flavor 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.
本発明に従えば、乳化安定性が良好で、起泡によるオーバーランが高く、起泡後の常温保型性、口溶け、及び、フレーバーによる風味に優れた食用起泡性クリーム、及び、それを起泡した食用ホイップドクリームを提供することができる。また、該ホイップドクリームを用いたパン、菓子等の食品は、該ホイップドクリームが常温保型性を有するため、常温での流通及び販売が可能となる。 According to the present invention, an edible foaming cream having good emulsion stability, high overrun due to foaming, excellent room temperature retention after foaming, melting in the mouth, and flavor due to flavor, and the like. Foamed edible 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.
以下、本発明につき、さらに詳細に説明する。 Hereinafter, the present invention will be described in more detail.
本発明の起泡性クリームは、油滴が水相に分散されてなる水中油型乳化物であり、起泡させることでホイップドクリームとすることができる。本発明の起泡性クリームでは、水相に分散している油滴として、油脂１の油滴Ａと、油脂２の油滴Ｂという２種類の油滴が併存している。なお、各油滴を構成する油脂はそれぞれ油脂１又は油脂２であるが、各油滴には、油脂以外に、後述する親油性フレーバーの他、乳化剤や、場合により他の油溶性材料が含まれている。 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 oils and fats 1 and oils and fats 2, respectively. In addition to the oils and fats, each oil and fat contains a lipophilic flavor described later, an emulsifier, and in some cases other oil-soluble materials. Has been.
本発明の起泡性クリームにおいて、水の含量は合計で起泡性クリーム全体中３０〜７０重量％が好ましく、３２〜６０重量％がより好ましい。水の含量が３０重量％より少ないと、起泡性クリームの乳化安定性が悪くなる場合がある。また７０重量％より多いと、ホイップドクリームの常温保型性が悪くなる場合がある。ここで、本発明の起泡性クリームにおける水の含量は、添加した水と、他の原材料に含まれる水分との合計量をいう。 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.
本発明の起泡性クリームは２種類の油滴を含有し、各油滴にはそれぞれ油脂１又は油脂２が含まれている。油脂１と油脂２の合計含量は、本発明の起泡性クリーム全体中２５〜４５重量％が好ましく、３０〜４０重量％がより好ましい。油脂１と油脂２の合計含量が２５重量％より少ないと、ホイップドクリームの常温保型性が悪くなる場合がある。また４５重量％より多いと、起泡性クリームの乳化安定性が悪くなる場合がある。 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.
油脂１は、１種類の油脂からなるものであってもよいし、２種類以上の油脂からなるものであってもよい。油脂１の上昇融点は、２４〜３０℃が好ましく、２６〜３０℃がより好ましく、２８〜３０℃が更に好ましく、２９〜３０℃が特に好ましい。油脂１の上昇融点が２４℃より低いと、起泡性が劣ったり、ホイップドクリームの常温保型性が悪くなる場合がある。３０℃を超えるとホイップドクリームの口溶けが悪くなる場合がある。 The fat and oil 1 may be made of one kind of fat and oil, or may be made of two or more kinds of fats and oils. 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.
なお本発明において、油脂の上昇融点は、「日本油化学会制定、基準油脂分析試験法２．３．４．２−９０ 融点（上昇融点）」に記載の方法に基づき測定する。なお、油脂１が２種類以上の油脂を含む場合は、それら２種類以上の油脂を混合して得た油脂について、上記方法により上昇融点を測定する。次の油脂２の上昇融点についても同様である。 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.
油脂２は、１種類の油脂からなるものであってもよいし、２種類以上の油脂からなるものであってもよい。油脂２の上昇融点は、３０〜４０℃が好ましく、３０〜３８℃がより好ましく、３１〜３７℃が更に好ましく、３２〜３６℃が特に好ましい。油脂２の上昇融点が３０℃より低いとホイップドクリームの常温保型性が悪くなる場合がある。４０℃を超えるとホイップドクリームの口溶けが悪くなる場合がある。なお、油脂１の上昇融点の上限値と油脂２の上昇融点の下限値は重複しているが、上昇融点が重複する場合であっても、親油性フレーバーの含量の点で油脂１の油滴Ａと油脂２の油滴Ｂは明確に区別される。 The fat and oil 2 may be composed of one type of fat and oil, or may be composed of two or more types of fat and oil. 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 and oil 1 and the lower limit of the rising melting point of the fat and oil 2 overlap, even when the rising melting points overlap, the oil droplets of the fat and oil 1 in terms of the content of lipophilic flavor. The oil droplets B of A and the oil and fat 2 are clearly distinguished.
油脂１／油脂２（重量比）、すなわち油脂１の含有量と油脂２の含有量の重量割合は、２０／８０〜８０／２０が好ましく、２０／８０〜６０／４０がより好ましく、２０／８０〜５０／５０が更に好ましく、２０／８０〜４０／６０が特に好ましく、２０／８０〜３０／７０が最も好ましい。油脂１／油脂２（重量比）が２０／８０より小さいとフレーバーの風味が弱く感じられる場合がある。８０／２０（重量比）より大きいとホイップドクリームの常温保型性や風味が悪くなる場合がある。 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 and flavor of the whipped cream may deteriorate.
油脂１及び油脂２を構成する具体的な油脂の種類としては特に限定されず、上述した上昇融点を考慮して、食用油脂のなかから適宜選択することができる。そのような食用油脂としては、例えば、菜種油、大豆油、サフラワー油、コーン油、米油、綿実油、ヤシ油やパーム核油などのラウリン系油脂、パーム系油脂などの植物油脂；ラードなどの動物油脂；これらの油脂の分別油（例えば、パーム核油の分別油であるパーム核ステアリン。これもラウリン系油脂に該当する）、硬化油、エステル交換油；以上の油脂の混合油等が挙げられる。これらのなかから１種類のみを使用してもよいし、２種類以上を併用してもよい。なかでも、常温保型性、口溶け、及び、風味の観点から、油脂１及び／又は油脂２として、ラウリン系油脂を含有することが好ましい。油脂１及び油脂２を合計した油脂全体中のラウリン系油脂の含量は、６０〜１００重量％が好ましく、７０〜１００重量％がより好ましく、８０〜１００重量％が更に好ましい。 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, melting in the mouth, and flavor, 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 60 to 100% by weight, more preferably 70 to 100% by weight, still more preferably 80 to 100% by weight.
本発明の起泡性クリームに含まれる油滴は、油脂１の油滴Ａと、油脂２の油滴Ｂから構成される。このように本発明では、油脂の種類が異なる２種類の油脂が併存している。油滴Ａには親油性フレーバーが含まれており、本発明の起泡性クリームに含まれる親油性フレーバーのうち９０重量％以上が油脂１に含まれる。油滴Ｂには親油性フレーバーは含まれてもよいし含まれなくともよい。 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 oil droplet A contains a lipophilic flavor, and 90% by weight or more of the lipophilic flavor contained in the foaming cream of the present invention is contained in the oil and fat 1. The oil droplet B may or may not contain a lipophilic flavor.
本発明における親油性フレーバーとしては、食品に添加されるフレーバーであって油脂に溶解するフレーバーであれば限定されない。天然フレーバー、合成フレーバーのいずれであってもよく、例えば、ミルクフレーバー、バターフレーバー、チーズフレーバー、クリームフレーバー、キャラメルフレーバー、焦がしバターフレーバー及びヨーグルトフレーバー等が挙げられる。 The lipophilic flavor in the present invention is not limited as long as it is a flavor added to food and is soluble in fats and oils. It may be either a natural flavor or a synthetic flavor, and examples thereof include milk flavor, butter flavor, cheese flavor, cream flavor, caramel flavor, charred butter flavor and yogurt flavor.
前記親油性フレーバーの含量は、油脂１と油脂２を合計した油脂全体１００重量部に対して０．０２〜５重量部が好ましく、０．０５〜４重量部がより好ましく、０．１〜３重量部が更に好ましく、０．１５〜２重量部が特に好ましい。前記親油性フレーバーの含量が０．０２重量部より少ないと、ホイップドクリームに好適な風味を付与できない場合がある。５重量部より多いと、風味付与の効果が頭打ちになったり、不自然な風味になったり、またコストが高くなりすぎる場合がある。 The content of the lipophilic flavor is preferably 0.02 to 5 parts by weight, more preferably 0.05 to 4 parts by weight, and 0.1 to 3 parts by weight, based on 100 parts by weight of the total fat and oil 1 and fat 2. The parts by weight are more preferable, and 0.15 to 2 parts by weight are particularly preferable. If the content of the lipophilic flavor is less than 0.02 parts by weight, it may not be possible to impart a suitable flavor to the whipped cream. If it is more than 5 parts by weight, the effect of imparting flavor may reach a plateau, the flavor may become unnatural, or the cost may become too high.
油脂１に含まれる親油性フレーバーの含有量／油脂２に含まれる親油性フレーバーの含有量の重量割合は、９０／１０〜１００／０（重量比）であることが好ましく、９５／５〜１００／０（重量比）がより好ましく、９７／３〜１００／０（重量比）が更に好ましく、１００／０（重量比）が特に好ましい。油脂１に含まれる親油性フレーバー／油脂２に含まれる親油性フレーバー（重量比）が９０／１０より小さいと、親油性フレーバーによる好適な風味をホイップドクリームに付与できない場合がある。 The weight ratio of the content of the lipophilic flavor contained in the fat / oil 1 / the content of the lipophilic flavor contained in the fat / oil 2 is preferably 90/10 to 100/0 (weight ratio), and is 95/5 to 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 lipophilic flavor contained in the fat 1 / the lipophilic flavor (weight ratio) contained in the fat 2 is less than 90/10, it may not be possible to impart a suitable flavor due to the lipophilic flavor to the whipped cream.
本発明の起泡性クリームに含まれる油滴（油滴Ａと油滴Ｂ双方を含む油滴全体）の平均粒径は、０．８〜１．５μｍが好ましく、０．９〜１．３μｍがより好ましく、０．９〜１．２μｍが更に好ましい。油滴の平均粒径が０．８μｍより小さいとホイップドクリームの風味が弱く感じられる場合がある。１．５μｍより大きいと起泡性クリームの乳化安定性が悪く、また、ホイップドクリームの常温保型性が悪くなる場合がある。ここで、上記平均粒径は、レーザー解析／散乱式粒度分布測定装置ＬＡ−９２０（（株）堀場製作所）に、起泡性クリームを充填したセルをセットし、測定して得られる、油滴の体積基準分布の平均粒子径を意味する。 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.
また、前記油滴の粒径分布の標準偏差は、前記平均粒径の値の５０％以下となる値であることが好ましく、４５％以下がより好ましく、４０％以下が更に好ましく、３５％以下が特に好ましい。前記標準偏差が平均粒径の５０％よりも大きいと、ホイップドクリームの常温保型性が悪くなる場合がある。ここで、上記標準偏差は、レーザー解析／散乱式粒度分布測定装置ＬＡ−９２０（（株）堀場製作所）に、本発明の起泡性クリームを充填したセルをセットし、本発明の起泡性クリームを測定して得られる、油滴の体積基準の粒径分布の標準偏差（ばらつき）を意味する。 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.
本発明の起泡性クリーム中には、本発明の効果を損なわない範囲で、必要に応じて、乳化剤、増粘剤、糖類、乳固形分、親水性呈味剤、着色料、親水性フレーバー、塩類、ビタミン類、ミネラル類、油溶性酸化防止剤、その他食品成分、添加剤等を含有してもよい。 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 hydrophilic flavor, as long as the effect of the present invention is not impaired. , Salts, vitamins, minerals, oil-soluble antioxidants, other food ingredients, additives and the like may be contained.
前記した親水性呈味剤、着色料、親水性フレーバー、ビタミン類、ミネラル類、油溶性酸化防止剤、その他食品成分、添加剤は、食品用であれば特に限定はなく、必要に応じて適宜使用することができる。 The above-mentioned hydrophilic taste agents, colorants, hydrophilic flavors, vitamins, minerals, oil-soluble antioxidants, other food ingredients, and additives are not particularly limited as long as they are for foods, and are appropriately used as needed. Can be used.
前記乳化剤としては、例えば、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルなどの合成乳化剤、大豆レシチン、卵黄レシチン、及びこれらの分画レシチン、更には酵素分解したリゾレシチンといった改質レシチンなどのレシチン類や乳由来のリン脂質を含む天然由来の乳化剤等が挙げられ、これらの群より選ばれる少なくとも１種を用いることができる。 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.
前記増粘剤としては、例えば、ジェランガム、グアーガム、キサンタンガム、寒天、ペクチン、アルギン酸ナトリウム、カラギーナン、ローカストビーンガム、アラビアガム、カルボキシメチルセルロース、ヒドロキシメチルセルロース、結晶セルロース、微結晶セルロース、澱粉、デキストリン等が挙げられ、これらの群より選ばれる少なくとも１種を使用することができる。 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.
前記糖類としては、例えば、ぶどう糖、果糖などの単糖類、砂糖、乳糖、麦芽糖などの二糖類、オリゴ糖、デキストリン、澱粉などの三糖類以上の多糖類、還元麦芽糖水飴、エリスリトール、キシリトール、マルチトールなどの糖アルコール等が挙げられ、これらの群より選ばれる少なくとも１種を使用することができる。 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.
前記乳固形分としては、例えば、カゼイン、ホエイパウダー、蛋白質濃縮ホエイパウダー、全脂粉乳、脱脂粉乳、バターミルクパウダー、乳糖、トータルミルクプロテイン、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルク、ホエー、加糖練乳、無糖練乳、バター、チーズ等の他、ＵＦ膜やイオン交換樹脂処理等により乳蛋白質を分離、分画したものや、カゼインナトリウムやカゼインカリウムのような乳蛋白質の塩類が挙げられ、これらの群より選ばれる少なくとも１種を使用することができる。 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.
前記塩類としては、例えば、塩化ナトリウム、塩化カリウム、塩化カルシウム、炭酸ナトリウム、炭酸水素ナトリム、炭酸カリウム、リン酸ナトリウム、リン酸水素ナトリウム、リン酸カリウム、リン酸水素カリウム、ヘキサンメタリン酸ナトリウム、クエン酸ナトリウム、クエン酸カリウム、クエン酸カルシウム、酒石酸ナトリウム、酒石酸カリウム、酒石酸水素ナトリム、酒石酸水素カリウム、乳酸ナトリウム、乳酸カリウム、リンゴ酸ナトリム、リンゴ酸カリウム、コハク酸ナトリウム、コハク酸カリウム、ソルビン酸カリウム、ステアリン酸カルシウム等が挙げられる。 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.
本発明の起泡性クリームの製造方法について２つの実施形態を以下に説明する。これらの製造方法によると、油脂１の油滴Ａと、油脂２の油滴Ｂとがそれぞれ安定に形成され、１つの油滴のなかに油脂１と油滴２が混ざりあっているような油滴は実質的に形成されない。ただし、本発明の起泡性クリームはこれらの製造方法によって製造された起泡性クリームに限定されるわけではない。 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.
第１の製造方法は、（１）水を含む水相を調製する工程、（２）油脂１及び親油性フレーバーを含む第１油相と、油脂２を含む第２油相とをそれぞれ調製する工程、（３）前記水相に、前記第１油相及び前記第２油相のうちいずれか一方の油相を混合撹拌して乳化させた後、さらに他方の油相を混合撹拌して、親油性フレーバーを含む油脂１の油滴Ａと、油脂２の油滴Ｂとを含む乳化物を得る工程、（４）前記乳化物を均質化して、前記油滴の平均粒径及び標準偏差を調節した後、冷却して、本発明の起泡性クリームを得る工程、を含む。ここで、前記工程（１）−（３）は加熱下で行うことが好ましく、特に前記工程（２）及び（３）は各油脂が融解する加熱条件下で行う。 The first production method is (1) a step of preparing an aqueous phase containing water, (2) preparing a first oil phase containing oil 1 and a lipophilic flavor, and a second oil phase containing oil 2. Steps, (3) The water phase is emulsified by mixing and stirring one of the first oil phase and the second oil phase, 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 containing an oil-philic flavor and oil droplets B of oil and fat 2. (4) The emulsion is homogenized to obtain the average particle size and standard deviation of the oil droplets. It comprises the step of adjusting and then cooling to obtain the foaming cream of the present invention. 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.
第一の製造方法の具体的な実施条件としては、例えば、（１）５０〜７０℃の温水に、親水性乳化剤、蛋白質、塩類、親水性フレーバー、増粘剤、親水性呈味剤、糖類、乳固形分、着色料、ビタミン類、ミネラル類などの水溶性原料を混合し、５０〜７０℃に維持しながら撹拌し、水相を調製する。（２）上昇融点が２４〜３０℃の油脂１を融解し、全親油性フレーバーに対し９０重量％以上の親油性フレーバーと、必要に応じて親油性乳化剤やその他の親油性成分を添加し溶解して第１油相を調製する。別途、上昇融点が３０〜４０℃の油脂２を融解し、必要に応じて、全親油性フレーバーに対し１０重量％以下の親油性フレーバーと、親油性乳化剤やその他の親油性成分を添加し溶解して第２油相を調製する。（３）前記水相に、前記第１油相及び前記第２油相のうちいずれか一方の油相を混合撹拌して乳化させた後、さらに他方の油相を混合撹拌して、油脂１の油滴Ａと、油脂２の油滴Ｂとを含む乳化物を得る。（４）前記工程で得られる乳化物に対し、必要に応じて微細化、均質化、予備加熱、殺菌、１次冷却、均質化、２次冷却、３次冷却、エージングなど、起泡性水中油型乳化油脂組成物の製造時に常法として行われる各処理を行うことにより、本発明の起泡性クリームを得ることができる。この際、均質化処理の条件を調節することで、起泡性クリームにおける油滴の平均粒径及び標準偏差を調節することができる。また、油滴の標準偏差をさらに小さくするために、微細化処理を実施することが好ましい。 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) Melt fat 1 having an elevated melting point of 24 to 30 ° C., and add 90% by weight or more of lipophilic flavor to total lipophilic flavor, and if necessary, lipophilic emulsifier and other lipophilic components to dissolve. To prepare the first oil phase. Separately, the fat and oil 2 having a rising melting point of 30 to 40 ° C. is melted, and if necessary, a lipophilic flavor of 10% by weight or less, a lipophilic emulsifier and other lipophilic components are added and dissolved with respect to the total lipophilic flavor. To prepare the second oil 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.
第２の製造方法は、（１）水を含む第１水相と、油脂１及び親油性フレーバーを含む第１油相をそれぞれ調製した後、第１水相に第１油相を混合撹拌して乳化物を得、前記乳化物を均質化し、冷却して起泡性クリームＡを得る工程、（２）水を含む第２水相と、油脂２を含む第２油相をそれぞれ調製した後、第２水相に第２油相を混合撹拌して乳化物を得、前記乳化物を均質化し、冷却して起泡性クリームＢを得る工程、（３）起泡性クリームＡと起泡性クリームＢを混合して、本発明の起泡性クリームを得る工程、を含む。工程（１）における均質化処理及び工程（２）における均質化処理の条件を調節することで、本発明の起泡性クリームにおける油滴の平均粒径及び標準偏差を調節することができる。 In the second production method, (1) a first aqueous phase containing water and a first oil phase containing fats and oils 1 and a lipophilic flavor are prepared, and then the first oil phase is mixed and stirred with the first aqueous phase. After preparing an emulsion, homogenizing the emulsion and cooling to obtain a foaming cream A, (2) preparing a second aqueous phase containing water and a second oil phase containing oil and fat 2. , 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 foaming. The step of mixing the sex 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.
第二の製造方法の具体的な実施条件としては、例えば、まず５０〜７０℃の温水に水溶性原料を混合し、５０〜７０℃に維持しながら撹拌し、第１水相を調製する。一方で、上昇融点が２４〜３０℃の油脂１を融解し、全親油性フレーバーに対し９０重量％以上の親油性フレーバーと、必要に応じて親油性乳化剤やその他の親油性成分を添加し溶解して第１油相を調製する。前記第１水相に、前記第１油相を混合撹拌して乳化物１を得る。前記乳化物１に対し、必要に応じて微細化、均質化、予備加熱、殺菌、１次冷却、均質化、２次冷却、３次冷却、エージングなどの各処理を行うことにより、起泡性クリームＡを得る。 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 having an elevated melting point of 24 to 30 ° C. is melted, and 90% by weight or more of the lipophilic flavor is added to the total lipophilic flavor, and if necessary, a lipophilic emulsifier and other lipophilic components are added and dissolved. To prepare the first 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.
他方、５０〜７０℃の温水に水溶性原料を混合し、５０〜７０℃に維持しながら撹拌し、第２水相を調製する。一方で、上昇融点が３０〜４０℃の油脂２を融解し、必要に応じて、全親油性フレーバーに対し１０重量％以下の親油性フレーバーと、親油性乳化剤やその他の親油性成分を添加し溶解して第２油相を調製する。前記第２水相に、前記第２油相を混合撹拌して乳化物２を得る。前記乳化物２に対し、必要に応じて微細化、均質化、予備加熱、殺菌、１次冷却、均質化、２次冷却、３次冷却、エージングなどの各処理を行うことにより、起泡性クリームＢを得る。そして、前記起泡性クリームＡと前記起泡性クリームＢを混合して、本発明の起泡性クリームを得ることができる。第二の製造方法では、油脂１の油滴Ａと、油脂２の油滴Ｂの粒径をそれぞれ調節しておくことで、油滴（油滴Ａと油滴Ｂ双方を含む油滴全体）の平均粒径を特定範囲に調節することができる。 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, fats and oils 2 having an elevated melting point of 30 to 40 ° C. are melted, and if necessary, a lipophilic flavor of 10% by weight or less, a lipophilic emulsifier and other lipophilic components are added to the total lipophilic flavor. Dissolve to prepare a second 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.
本発明の起泡性クリームにおける油滴の平均粒径及び標準偏差を所定範囲に調節するためには、均質化工程で高圧ホモジナイザーを使用することが好ましい。高圧ホモジナイザーにおける均質化圧力を適宜調節することで本発明における油滴の平均粒径及び標準偏差を達成することができる。具体的な均質化圧力の数値は特に限定されないが、第一の製造方法を採用する場合には、例えば、２．５〜７．５ＭＰａが好ましく、２．５〜７．０ＭＰａがより好ましく、２．５〜５．０ＭＰａがさらに好ましい。 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.
油滴の標準偏差をさらに小さくするために、微細化工程を行い、当該工程で、高周速の回転式乳化機を用いることが好ましい。そのような高周速の回転式乳化機の具体例としては、例えば、薄膜旋回型高速ミキサー（プライミクス（株）製「フィルミックス」）、湿式乳化分散機（キャビトロン社製「キャビトロン」）、インライン型高せん断分散装置（ＩＫＡ社製「ULTRA-TURRAX UTL」、「DISPAX-REACTOR」）、ハイシェアミキサー（ＣＨＡＲＬＥＳ ＲＯＳＳ＆ＳＯＮ社製「Inline Single or Dual Stage Rotor Stator Mixers Series 400」）、超精密分散・乳化機（エム・テクニック（株）製「クレアミックス」）等が挙げられる。 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.
高周速の回転式乳化機を用いる時には、その周速は１．５７ｍ／ｓ以上であることが好ましく、１５．７ｍ／ｓ以上であることがより好ましい。周速が１．５７ｍ／ｓ未満であると乳化効果が小さく、この回転式乳化機を用いた微細化工程による効果が得られない場合がある。周速の上限値としては、当該微細化工程による温度上昇が風味に影響を与えない範囲であれば特に限定されない。当該微細化工程後の乳化物の温度としては１００℃以下であることが好ましく、８０℃以下であることがより好ましい。 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.
本発明の起泡性クリームを製造するにあたっては、油滴の平均粒径及び標準偏差を調節することが容易で、また、歩留りが良く、品質のバラツキも少ないことから、前記第一の製造方法により製造することが好ましい。 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.
本発明の起泡性クリームは、トッピング、ナッペ、サンド等の使用目的に沿った適度な硬さに到達するまでホイップすることで、本発明のホイップドクリームを得ることができる。ホイップする際には、適宜、オープン式ホイッパーや密閉式連続ホイップマシン等を使用することができる。 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.
本発明のホイップドクリームのオーバーランは９０〜１５０％が好ましく、９０〜１４０％がより好ましく、１００〜１４０％が更に好ましい。オーバーランが９０％未満であると口溶けが重く感じる場合がある。１５０％を超えると常温保型性が悪くなったり、風味が弱く感じられる場合がある。なお、ホイップドクリームのオーバーランとは、ホイップドクリームに含まれる空気の割合を％で示したものである。 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.
オーバーランの測定は、はじめに、起泡性クリームを１００ｃｍ３の容器に入れ、重量を測る。該起泡性クリームをトッピングするのに適度な硬さに到達するまでホイップし、得られたホイップドクリームを１００ｃｍ３の容器に入れ、重量を測る。そしてこれらの測定値を基に、次式でオーバーランを求めることができる。 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.
オーバーラン(％)＝［（一定容積の起泡性クリームの重量）−（前記起泡性クリームと同容積のホイップドクリームの重量）］÷（前記起泡性クリームと同容積のホイップドクリームの重量）×１００
本発明のホイップドクリームは、パン又は菓子のフィリング又はトッピングのホイップドクリームとして好適に用いることができる。本発明のホイップドクリームは常温保型性に優れているため、常温で流通及び販売されるパン又は菓子のフィリング又はトッピングとして好適に用いることが可能である。
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.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 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.
＜油脂の上昇融点の測定＞
実施例及び比較例で用いた油脂について、「日本油化学会制定、基準油脂分析試験法２．３．４．２−９０ 融点（上昇融点）」に記載の方法に基づき上昇融点を測定した。なお、油脂１又は油脂２が２種類以上の油脂を含む場合は、それら２種類以上の油脂を混合して得た油脂について、上記方法により上昇融点を測定した。
<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.
＜油滴の平均粒径及び標準偏差の測定＞
実施例及び比較例で得られた起泡性クリームについて、レーザー解析／散乱式粒度分布測定装置ＬＡ−９２０（（株）堀場製作所）で測定した体積基準分布の平均粒子径を、油滴の平均粒径とし、体積基準の粒子径分布の標準偏差（ばらつき）を油滴の粒径分布の標準偏差とした。各表では、μｍ単位の標準偏差の値と共に、この標準偏差の値を、平均粒径に対する割合に換算した値を示す。後者が請求項に記載の値に対応する。
<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.
＜起泡性クリームの乳化安定性評価法＞
実施例及び比較例で得られた起泡性クリーム６０ｇを１００ｃｃビーカーに入れ、それを直径４ｃｍの攪拌ペラで１２０ｒｐｍの条件で攪拌し、流動性がなくなるまでに要する時間を、乳化安定性の評価値とした。前記評価値が高いほど乳化安定性は優れていることになるが、前記評価値が３０分以上であれば、起泡性クリームの乳化安定性は良好であるといえる。
<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.
＜ホイップ時間評価法＞
カントーミキサー（型番：ＣＳ−２０：関東混合機工業株式会社製）に実施例及び比較例で得られた起泡性クリーム４ｋｇを入れ、高速攪拌条件（４５２ｒｐｍ）でホイップし、トッピングするのに適度な硬さに到達するまでの時間を、ホイップ時間の評価値とした。ホイップ時間は１２分以下であれば、商品として問題がないレベルである。なお、ここでトッピングするのに適度な硬さとは、ホイップ直後のサンプルを容器に入れた後、クリープメーター（株式会社山電製「ＲＥ２−３３００５Ｓ」）を用いて直径１６ｍｍの円柱状のプランジャーにて、速度５ｍｍ/ｓの速さで１ｃｍ貫入時の最大荷重が０．２５〜０．３５Ｎになる硬さのことである。
<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.
＜オーバーラン評価法＞
オーバーランとは、ホイップドクリームに含まれる空気の割合を％で示したもので、次式により求めた。
オーバーラン（％）＝［（一定容積の起泡性クリームの重量）−（前記起泡性クリームと同容積のホイップドクリームの重量）］÷（前記起泡性クリームと同容積のホイップドクリームの重量）×１００
<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
＜ホイップドクリームの常温保型性の評価＞
カントーミキサー（ＣＳ型２０：関東混合機工業株式会社製）に、実施例及び比較例で得られた起泡性クリーム４ｋｇを入れ、それらの品温を５℃に調整し、高速撹拌条件（４５２ｒｐｍ）でホイップし、トッピングするのに適度な硬さに到達するまでホイップし、ホイップドクリームを得た。なお、実施例及び比較例では以上の方法によりホイップドクリームを得た。
<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.
得られたホイップドクリームを絞り袋に詰め、出口が星型の口金（切り込みの個数８個）を用いて、透明なポリカップ容器に、高さ６ｃｍ程度、底辺の直径７ｃｍ程度で、できるだけ空洞ができないように渦を巻きながら三角錐状にホイップドクリームを４０ｇ絞り、そのホイップドクリームの塊の高さを測定した。次いで、当該塊を２５℃で２４時間保持した後、再びその高さを測定し、絞った直後の高さが何％残っているかを、常温保型性の評価値とした。該評価値が高いほど常温保型性は良好であり、７０％以上では商品性を有し、７０％未満では商品性がない。 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.
＜ホイップドクリームの口溶けの評価＞
実施例及び比較例で得られたホイップドクリームを熟練のパネラー１０名が食して官能評価を行い、その評価点を平均してホイップドクリームの口溶けの評価結果とした。その際の評価基準は以下の通りである。
<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点：口溶けがかなり軽い
４点：口溶けが軽い
３点：口溶けが比較的軽い
２点：口溶けがやや重い
１点：口溶けが重い
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
＜ホイップドクリームの風味の評価＞
実施例及び比較例で得られたホイップドクリームを熟練したパネラー１０名が食して官能評価を行い、それの評価点を平均してホイップドクリームの風味の評価結果とした。その際の評価基準は以下の通りである。
<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点：フレーバーの風味が強く感じられる
４点：フレーバーの風味が感じられる
３点：フレーバーの風味が少し感じられる
２点：フレーバーの風味が殆んど感じられない
１点：フレーバーの風味が感じられない
5 points: The flavor is strongly felt 4 points: The flavor is felt 3 points: The flavor is slightly felt 2 points: The flavor is hardly felt 1 point: The flavor is felt Can't
＜総合評価＞
乳化安定性、オーバーラン、常温保型性、口溶け、風味の各評価結果を基に、総合評価を行った。その際の評価基準は以下の通りである。
<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：乳化安定性が３０分以上、オーバーランが１００％以上１４０％以下、常温保型性が８５％以上１００％以下、口溶けが４．０点以上５．０点以下、風味が４．０点以上５．０点以下の全てを満たすもの。 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：乳化安定性が３０分以上、オーバーランが９０％以上１４０％以下、常温保型性が７５％以上１００％以下、口溶けが３．５点以上５．０点以下、風味が３．５点以上５．０点以下であって、且つオーバーランが９０％以上１００％未満、常温保型性が７５％以上８０％未満、口溶けが３．５点以上４．０点未満、風味が３．５点以上４．０点未満のうち少なくとも一つを満たすもの。 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：乳化安定性が３０分以上、オーバーランが９０％以上１５０％以下、常温保型性が７０％以上１００％以下、口溶けが３．０点以上５．０点以下、風味が３．０点以上５．０点以下であって、且つオーバーランが１４０％を超え１５０％以下、常温保型性が７０％以上７５％未満、口溶けが３．０点以上３．５点未満、風味が３．０点以上３．５点未満のうち少なくとも一つを満たすもの。 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：乳化安定性が３０分未満、オーバーランが９０％未満もしくは１５０％を超え、常温保型性が７０％未満、口溶けが３．０点未満、風味が３．０点未満のうち何れか１つに該当するもの。 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：乳化安定性が３０分未満、オーバーランが９０％未満もしくは１５０％を超え、常温保型性が７０％未満、口溶けが３．０点未満、風味が３．０点未満のうち２つ以上に該当するもの。 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.
＜実施例・比較例で使用した原料＞
１）（株）カネカ製「パーム油中融点部」（上昇融点：２７℃）
２）（株）カネカ製「パーム核油」（上昇融点：２７℃）
３）（株）カネカ製「パーム核ステアリン」（上昇融点：３１℃）
４）理研香料工業（株）製「牛乳フレーバー３２４４Ｚ（ＯＳ）」
５）Archer Daniels Midland社製「Ｙｅｌｋｉｎ ＴＳ」
６）三菱化学フーズ（株）製「Ｐ−１７０」（ＨＬＢ:１）
７）太陽化学社製「サンファットＰＳ−６６」（ＨＬＢ：４）
８）阪本薬品工業(株)製「ＳＹグリスターＭＳ−３Ｓ」（ＨＬＢ:８．４）
９）（株）カネカ製「パーム核硬化油」（上昇融点：３６℃）
１０）よつ葉乳業（株）製「脱脂粉乳」（水分:４重量％）
１１）林原（株）製「サンマルトミドリ」（水分:７重量％）
１２）フジ日本精糖（株）製「グラニュー糖ＦＮＧＭＳ」（水分:０重量％）
１３）昭和産業（株）製「ＭＲ２５−５０」（水分：２４．５重量％）
１４）阪本薬品工業(株)製「ＳＹグリスターＭＳ−５Ｓ」（ＨＬＢ:１１．６）
１５）三菱化学フーズ（株）製「Ｐ−１６７０」（ＨＬＢ：１６）
１６）Archer Daniels Midland社製「ノヴァザン２００メッシュ」（水分:７重量％）
１７）星和（株）製「グアーガムＸＳ−５０００」（水分:１４重量％）
<Ingredients used in Examples / Comparative Examples>
1) "Melting point in palm oil" manufactured by Kaneka Corporation (increasing melting point: 27 ° C)
2) "Palm kernel oil" manufactured by Kaneka Corporation (rising melting point: 27 ° C)
3) "Palm kernel stearin" manufactured by Kaneka Corporation (increasing melting point: 31 ° C)
4) "Milk flavor 3244Z (OS)" manufactured by Riken Perfumery Industry Co., Ltd.
5) Archer Daniels Midland "Yelkin TS"
6) "P-170" manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB: 1)
7) "Sunfat PS-66" manufactured by Taiyo Kagaku Co., Ltd. (HLB: 4)
8) "SY Glister MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 8.4)
9) "Palm kernel hydrogenated oil" manufactured by Kaneka Corporation (rising melting point: 36 ° C)
10) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd. (moisture: 4% by weight)
11) "Sanmart Midori" manufactured by Hayashibara Co., Ltd. (moisture: 7% by weight)
12) "Granulated sugar FNGMS" manufactured by Fuji Nihon Seito Corporation (moisture: 0% by weight)
13) "MR25-50" manufactured by Showa Sangyo Co., Ltd. (moisture: 24.5% by weight)
14) "SY Glister MS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (HLB: 11.6)
15) "P-1670" manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB: 16)
16) Archer Daniels Midland "Novazan 200 mesh" (moisture: 7% by weight)
17) "Guar gum XS-5000" manufactured by Seiwa Co., Ltd. (moisture: 14% by weight)
（実施例１）
油脂１としてパーム中融点部（上昇融点：２７℃）９．９重量部を用い、これに、ミルクフレーバー０．１重量部、大豆レシチン０．０２６重量部、ショ糖脂肪酸エステル（ＨＬＢ：１）０．０１３重量部、ポリグリセリン脂肪酸エステル（ＨＬＢ：４）０．０２９重量部、ポリグリセリン脂肪酸エステル（ＨＬＢ：８．４）０．０２９重量部を添加し、６５℃で溶解して第１油相を作製した。
(Example 1)
As the fat and oil 1, 9.9 parts by weight of the melting point in palm (rising melting point: 27 ° C.) was used, and 0.1 part by weight of milk flavor, 0.026 parts by weight of soy lecithin, and sucrose fatty acid ester (HLB: 1) were used. 0.013 parts by weight, 0.029 parts by weight of polyglycerin fatty acid ester (HLB: 4), 0.029 parts by weight of polyglycerin fatty acid ester (HLB: 8.4) were added and dissolved at 65 ° C. to make the first oil. A phase was prepared.
更に、油脂２としてパーム核ステアリン（上昇融点：３１℃）２５重量部を用い、これに、大豆レシチン０．０６４重量部、ショ糖脂肪酸エステル（ＨＬＢ：１）０．０３３重量部、ポリグリセリン脂肪酸エステル（ＨＬＢ：４）０．０７１重量部、ポリグリセリン脂肪酸エステル（ＨＬＢ：８．４）０．０７１重量部を添加し、６５℃で溶解して第２油相を作製した。 Further, 25 parts by weight of palm nucleus stear (rising melting point: 31 ° C.) 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 polyglycerin fatty acid were used. 0.071 parts by weight of ester (HLB: 4) 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.
一方、脱脂粉乳８．５重量部、マルトース４．５重量部、グラニュー糖２．４重量部、還元水飴２０重量部、ポリグリセリン脂肪酸エステル（ＨＬＢ：１１．６）０．１５重量部、ショ糖脂肪酸エステル（ＨＬＢ：１６）０．０３重量部、キサンタンガム０．００３重量部、グアーガム０．０２２５重量部を、６０℃の水２９．０５８５重量部に溶解して水相を作製した。 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.
前記水相に、前記第１油相を混合撹拌して予備乳化後、次いで前記第２油相を混合撹拌し、さらに２０分間予備乳化後、高圧ホモジナイザーを用いて４ＭＰａの圧力で均質化処理した後に、ＵＨＴ殺菌機（スチームインジェクション）を用いて１４２℃で４秒間殺菌処理した。その後、再び高圧ホモジナイザーを用いて４ＭＰａの圧力で均質化処理し、その後、冷却機で５℃まで冷却したものを容器に充填し、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表１にまとめた。 The first oil phase was mixed and stirred with the aqueous phase for pre-emulsification, then the second oil phase was mixed and stirred, and after further 20 minutes of pre-emulsification, homogenization treatment was performed at a pressure of 4 MPa using a high-pressure homogenizer. Later, 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.
（実施例２）
表１の配合に従い、油脂１のパーム中融点部の一部をパーム核油（上昇融点：２７℃）に代えた以外は、実施例１と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表１にまとめた。
(Example 2)
A foaming cream was obtained in the same manner as in Example 1 except that a part of the melting point in the palm of the fat 1 was replaced with palm kernel oil (increasing melting point: 27 ° C.) according to the formulation shown in Table 1. 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.
表１から明らかなように、実施例１の起泡性クリーム、実施例２の起泡性クリームともに、乳化安定性、オーバーラン、常温保型性、口溶け、風味は良好であった。特に、油脂１と油脂２を合計した全油脂中のラウリン系油脂の含有量が８８．９重量％と多い実施例２の起泡性クリームは、同含有量が７１．６重量％の実施例１の起泡性クリームよりも、常温保型性と口溶けが優れており、風味も強く感じられた。 As is clear from Table 1, both the foaming cream of Example 1 and the foaming cream of Example 2 had good emulsion stability, overrun, room temperature retention, melting in the mouth, and flavor. In particular, the foaming cream of Example 2 having a high content of lauric-based fats and oils in the total fats and oils 1 and fats 2 as high as 88.9% by weight is an example having the same content of 71.6% by weight. Compared to the foaming cream of No. 1, it was superior in room temperature retention and melting in the mouth, and the flavor was also strongly felt.
（実施例３）
表１の配合に従い、油脂２のパーム核ステアリンの一部をパーム核硬化油（上昇融点：３６℃）に代えた以外は、実施例２と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表１にまとめた。
(Example 3)
A foaming cream was obtained in the same manner as in Example 2 except that a part of the palm kernel stearin of the oil and fat 2 was replaced with palm kernel hydrogenated oil (increasing melting point: 36 ° C.) according to the formulation shown in Table 1. 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.
表１から明らかなように、油脂２の上昇融点が３４℃の起泡性クリーム（実施例３）は、油脂２の上昇融点が３１℃の起泡性クリーム（実施例２）に比べ、口溶けが若干低下したものの、常温保型性が向上し、風味も強く感じられた。 As is clear from Table 1, the foaming cream having an elevated melting point of fats and oils 2 of 34 ° C. (Example 3) melts in the mouth as compared with the foaming cream having an elevated melting point of fats and oils 2 of 31 ° C. (Example 2). However, the shape retention at room temperature was improved and the flavor was strongly felt.
（比較例１）
表１の配合に従い、油脂１のパーム中融点部の配合量９．９重量部を３．５重量部に減らし、油脂２のパーム核ステアリンの配合量２５重量部を３１．４重量部に増やし、更に第１油相及び第２油相を併せた全相体中の乳化剤の種類と添加量は同じで、第１油相及び第２油相中の乳化剤の添加量を油脂１／油脂２（重量比）に合わせて変更した以外は、実施例１と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表１にまとめた。
(Comparative Example 1)
According to the formulation in Table 1, the amount of 9.9 parts by weight of the melting point in the palm of the oil 1 was reduced to 3.5 parts by weight, and the amount of 25 parts by weight of the palm core stear of the oil 2 was increased to 31.4 parts by weight. Furthermore, the type and amount of emulsifier added in all phases including the first oil phase and the second oil phase are the same, and the amount of emulsifier added in the first oil phase and the second oil phase is set to fat 1 / oil 2 A foaming cream was obtained in the same manner as in Example 1 except that it was changed according to (weight ratio). 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.
表１から明らかなように、油脂１と油脂２の重量比が１０／９０の比較例１の起泡性クリームは、フレーバーの含有量が実施例１と同じであるにも関わらず、風味が弱くなり、好ましくなかった。 As is clear from Table 1, the foaming cream of Comparative Example 1 having a weight ratio of fat 1 to fat 2 of 10/90 has the same flavor as that of Example 1, but has a flavor. It became weak and was not preferable.
（比較例２）
表１の配合に従い、第２油相の原材料を全て第１油相に添加して１つの油相とした以外は、実施例１と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表１にまとめた。
(Comparative Example 2)
A foaming cream was obtained in the same manner as in Example 1 except that all the raw materials of the second oil phase were added to the first oil phase to form one oil phase according to the formulation shown in Table 1. 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.
表１から明らかなように、油脂１と油脂２の重量比が１００／０で１つの油相となった比較例２の起泡性クリームは、常温保型性が低下し、フレーバーの含有量が実施例１と同じであるにも関わらず風味も弱くなって、商品性のないものであった。 As is clear from Table 1, the foaming cream of Comparative Example 2 in which the weight ratio of the fat 1 to the fat 2 was 100/0 and became one oil phase had a reduced room temperature retention property and a flavor content. However, although the same as in Example 1, the flavor was weakened and the product was not commercially available.
（実施例４，５、比較例３，４）
表２の配合に従い、１４２℃で４秒間殺菌処理した後の高圧ホモジナイザーでの処理圧力を変更した以外は、実施例３と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表２にまとめた。
(Examples 4 and 5, Comparative Examples 3 and 4)
A foaming cream was obtained in the same manner as in Example 3 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.
表２から明らかなように、油滴の平均粒径が０．８〜１．５μｍの範囲にあり、且つ油滴の粒径分布の標準偏差が平均粒径の５０％以下の起泡性クリーム（実施例３〜５）は、乳化安定性は３０分以上で、オーバーランは９７〜１１４％で、常温保型性は高く、口溶け、風味は良好であった。一方、油滴の平均粒径が０．６３μｍで、油滴の粒径分布の標準偏差が平均粒径の５２．４％の起泡性クリーム（比較例３）は、乳化安定性、オーバーラン、常温保型性、口溶けは良好であったが、フレーバーの含有量が各実施例と同じであるにも関わらず風味が弱く感じられた。また、油滴の平均粒径が１．５８μｍの起泡性クリーム（比較例４）は、オーバーランは９２％で、口溶け、風味は良好であったが、乳化安定性と常温保型性が劣り、商品性のないものであった。 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 3 to 5), the emulsion stability was 30 minutes or more, the overrun was 97 to 114%, the room temperature retention was high, the mouth melted, and the flavor was good. On the other hand, a foaming cream (Comparative Example 3) having an average particle size of oil droplets of 0.63 μm and a standard deviation of the particle size distribution of oil droplets of 52.4% 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 to be weak even though the flavor content was the same as in each example. In addition, the foaming cream (Comparative Example 4) having an average particle size of oil droplets of 1.58 μm had an overrun of 92%, 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.
（実施例６、比較例５）
表３の配合に従い、第１油相のミルクフレーバーの一部を第２油相に添加した以外は、実施例３と同様にして、起泡性クリームを得た。得られた起泡性クリームの乳化安定性、及び、この起泡性クリームをホイップして得たホイップドクリームのオーバーラン、常温保型性、口溶け、風味について表３にまとめた。
(Example 6, Comparative Example 5)
A foaming cream was obtained in the same manner as in Example 3 except that a part of the milk flavor of the first oil phase was added to the second oil phase 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.
表３から明らかなように、油滴Ａ中の親油性フレーバー量と油滴Ｂ中の親油性フレーバーの重量比が９５／５の起泡性クリーム（実施例６）は、当該重量比が１００／０の起泡性クリーム（実施例３）に比べ、風味が若干低下したものの商品性があるものであった。一方、重量比が７０／３０の起泡性クリーム（比較例５）は、フレーバーの含有量が実施例３と同じであるにも関わらず風味の低下が大きく、商品性のないものであった。 As is clear from Table 3, the foaming cream (Example 6) in which the weight ratio of the lipophilic flavor in the oil droplet A to the lipophilic flavor in the oil droplet B is 95/5 is 100. Compared with the foaming cream of / 0 (Example 3), the flavor was slightly reduced, but it was commercially available. On the other hand, the foaming cream having a weight ratio of 70/30 (Comparative Example 5) had a large decrease in flavor despite having the same flavor content as in Example 3, and was not commercially available. ..
Claims (5)
前記油滴は、上昇融点が２６〜３０℃である油脂１の油滴Ａと、上昇融点が３１〜３７℃である油脂２の油滴Ｂとから構成され、
前記食用起泡性クリーム全体に対する水の含量は３０〜７０重量％、油脂１及び油脂２の合計含量は２５〜４５重量％であり、
油脂１／油脂２（重量比）は２０／８０〜８０／２０であり、
油滴Ａ、又は、油滴Ａ及び油滴Ｂは、親油性フレーバーを含むものであり、
油滴Ａに含まれる前記親油性フレーバー／油滴Ｂに含まれる前記親油性フレーバー（重量比）は９０／１０〜１００／０であり、
前記親油性フレーバーの含量は、油脂１及び油脂２を合計した油脂全体１００重量部に対して０．０２〜５重量部であり、
前記油滴の平均粒径は０．８〜１．５μｍであり、前記油滴の粒径分布の標準偏差は前記平均粒径の４５％以下である、食用起泡性クリーム。 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.
Oil droplets A, or oil droplets A and B, contain lipophilic flavors.
The lipophilic flavor contained in the oil droplet A / the lipophilic flavor (weight ratio) contained in the oil droplet B is 90/10 to 100/0.
The content of the lipophilic flavor is 0.02 to 5 parts by weight with respect to 100 parts by weight of the total fats and oils 1 and 2.
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.
（１）水を含む水相を調製する工程、
（２）油脂１及び親油性フレーバーを含む第１油相と、油脂２を含む第２油相とをそれぞれ調製する工程、
（３）前記水相に、前記第１油相及び前記第２油相のうちいずれか一方の油相を混合撹拌して乳化させた後、さらに他方の油相を混合撹拌して、親油性フレーバーを含む油脂１の油滴Ａと、油脂２の油滴Ｂとを含む乳化物を得る工程、
（４）前記乳化物を均質化して、前記油滴の平均粒径及び標準偏差を調節した後、冷却して、食用起泡性クリームを得る工程、を含む、方法。 The method for producing an edible foaming cream according to claim 1 or 2.
(1) Step of preparing an aqueous phase containing water,
(2) A step of preparing a first oil phase containing oil 1 and lipophilic flavor and a second oil phase containing oil 2 respectively.
(3) The aqueous phase is emulsified by mixing and stirring one of the first oil phase and the second oil phase, and then the other oil phase is mixed and stirred to become lipophilic. A step of obtaining an emulsion containing oil droplets A of oil and fat 1 containing a flavor 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.
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