JP6788762B2 - Foamable oil-in-water emulsified oil / fat composition - Google Patents

Description

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

The whipped cream is produced by foaming a foaming oil-in-water emulsified oil / fat composition. The foamable oil-in-water emulsified oil / fat composition is required to have good emulsion stability (undiluted solution stability) and foaming property, and the obtained whipped cream is required to have sharp melting in the mouth and good richness. .. Further, the whipped cream may release water over time during storage, and such water release is small, that is, water separation resistance is required.

On the other hand, due to recent health consciousness, reduction of trans fatty acid and saturated fatty acid contents in whipped cream is required. In order to produce a foamable oil-in-water emulsified oil / fat composition having a reduced content of trans fatty acids and saturated fatty acids, a method of using various transesterified oils as the raw material oil / fat is known. However, when a transesterified oil is added, the cost tends to increase and the richness of the whipped cream tends to be insufficient.

Further, for the purpose of stabilizing the emulsified state of the foamable oil-in-water emulsified oil / fat composition, a protein molten salt is blended in the composition, but when this is blended, bitterness is felt when eating. And also raises health concerns.

In Patent Document 1, although the transesterification oil, the molten protein salt and the trans fatty acid are substantially not contained and the content of the saturated fatty acid is also reduced, a predetermined amount of the melting point in palm oil (PMF) It is disclosed that by constructing a foamable oil-in-water emulsified oil / fat composition in combination with a transesterified liquid portion of palm oil, the stability of the undiluted solution is improved and a whipped cream having good richness and good melting in the mouth can be obtained. ing.

Japanese Unexamined Patent Publication No. 2016-20132

As a result of examination by the present inventors, in the foamable oil-in-water emulsified oil / fat composition disclosed in Patent Document 1, the obtained whipped cream has a strange taste peculiar to an emulsifier, and there is a problem in terms of flavor. There was a problem that the foaming property and water separation resistance were not sufficient.

In view of the above situation, the present invention is a foamable oil-in-water emulsified oil / fat composition which does not substantially contain molten protein salt and ester exchange oil and has a low content of trans fatty acid and saturated fatty acid, respectively. However, even if a large amount of the melting point in palm oil is blended, both foaming property and stock solution stability are good, and the whipped cream has good water separation resistance, melting in the mouth, and richness. It is an object of the present invention to provide a foaming oil-in-water emulsified oil / fat composition in which an unpleasant taste peculiar to an emulsifier is suppressed, and a whipped cream in which the composition is whipped.

As a result of intensive studies to solve the above problems, the present inventors have conducted diligent studies, and as a result, fats and oils, casein proteins, laurin-based fats and oils, and melting points in palm oil, even if they do not substantially contain molten protein salts and ester-exchanged oils. , Palm olein, and hyelsin rapeseed extremely hardened oil, the total content of potassium and sodium is in a specific range, and the constituent fatty acids of the fats and oils are substantially free of trans fatty acids and contain a specific amount of saturated fatty acids. The foamable oil-in-water emulsified oil / fat composition containing a specific amount of a specific emulsifier to which a specific unsaturated fatty acid is bound has good foaming property and undiluted solution stability, and the foaming property is said to be good. The present invention is completed by finding that whipping an oil-in-water emulsified oil / fat composition gives a whipped cream having preferable water separation resistance, good melting in the mouth and richness, and suppressing an off-taste peculiar to an emulsifier. It came to.

That is, the first of the present invention is that the content of the molten protein salt is less than 0.02% by weight, the fat and oil is contained in 25 to 50% by weight, and the casein protein is contained in the whole foamable oil-in-water emulsified fat and oil composition. A fatty acid ester containing 0.5 to 1.3% by weight, having a total content of potassium and sodium of 0.028 to 0.15% by weight, and having a C _{16 to} C ₂₂ unsaturated fatty acid bound thereto. The total content of at least one emulsifier is 0.01 to 0.055% by weight, the ester exchange oil content is less than 1% by weight in the whole fat and oil, and the laurin-based fat and oil is 3.7 to 25% by weight. It contains 25 to 80% by weight of the melting point in palm oil, 15 to 65% by weight of palm olein, and 0.3 to 1.8% by weight of highly hydrogenated hyelsin rapeseed, and all of the constituent fatty acids of the fat and oil. Among them, the present invention relates to a foamable oil-in-water emulsified oil / fat composition having a trans fatty acid content of less than 1% by weight and a saturated fatty acid content of 47 to 65% by weight. Preferably, the total content of potassium and sodium in the entire foamable oil-in-water emulsified fat composition is 1.5 to 2.9 with respect to the calcium content. Further, preferably, the total content of the melting point in the palm oil and the palm olein is 73.2 to 96% by weight in the whole oil and fat.

The second aspect of the present invention relates to a whipped cream in which the foaming oil-in-water emulsified oil / fat composition is whipped.

According to the present invention, the palm is a foamable oil-in-water emulsified oil / fat composition that does not substantially contain molten protein salt and ester exchange oil and has a low content of trans fatty acid and saturated fatty acid. Even if a large amount of melting point in oil is blended, both foaming property and stock solution stability are good, and the whipped cream has good water separation resistance, melting in the mouth, and richness, which is peculiar to emulsifiers. It is possible to provide a foamable oil-in-water emulsified oil / fat composition in which the off-taste is suppressed, and a whipped cream in which the composition is whipped.

Hereinafter, the present invention will be described in more detail.
The foamable oil-in-water emulsified oil / fat composition of the present invention comprises an oil phase containing an oil and fat and, if necessary, an oil-soluble raw material other than the oil and fat, and an aqueous phase containing water and, if necessary, a water-soluble raw material. It is an oil-in-water emulsion containing. The foamable oil-in-water emulsified oil / fat composition exhibits foaming property, and the whipped cream of the present invention can be obtained by whipping and foaming the composition. The fat and oil refers to a triglyceride in which three molecules of fatty acid are ester-bonded to one molecule of glycerin. The fatty acids that make up triglycerides are called constituent fatty acids.

The foamable oil-in-water emulsified oil / fat composition of the present invention does not substantially contain molten protein salts or ester-exchanged oils, and contains fats and oils, casein proteins, laurin-based fats and oils, melting point in palm oil, palm olein, and Hyelsin rapeseed contains a specific amount of extremely hydrogenated oil, the total content of potassium and sodium is in a specific range, and the constituent fatty acids of the fats and oils do not substantially contain trans fatty acids, but contain a specific amount of saturated fatty acids, and are also specified. It is characterized by containing a specific amount of a specific emulsifier to which the unsaturated fatty acid of the above is bound.

The protein molten salt is a molten salt usually used as an emulsification stabilizer for a stock solution of whipped cream (foamable oil-in-water emulsified oil / fat composition), and specifically, sodium phosphate and polyphosphoric acid. Phosphates such as sodium, sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, and citrates such as trisodium citrate, monopotassium citrate, and tripotassium citrate can be mentioned. Further, alkali metal salts of carbonic acid and organic acids such as succinic acid, lactic acid and acetic acid can be mentioned. Since such a molten protein salt may impair health if it is ingested too much, it is preferable that the content of the molten protein salt in the foamable oil-in-water emulsified oil / fat composition of the present invention is small. The molten protein salt is preferably contained in the range of less than 0.02% by weight, or more preferably not contained at all, in the total amount of the foamable oil-in-water emulsified oil / fat composition.

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains 25 to 50% by weight, more preferably 32 to 45% by weight, of the oil / fat in the entire composition. If the content of fats and oils is less than 25% by weight, the foaming property may be deteriorated, and if it is more than 50% by weight, the stability of the undiluted solution may be deteriorated and a phenomenon called botting may occur.

From the viewpoint of foaming property and the richness of the obtained whipped cream, the smaller the content of the transesterified oil is, the more preferable. Here, the transesterified oil refers to an oil or fat obtained by transesterifying an edible oil or fat. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, saflower oil and olive oil, milk fat, beef tallow, lard, fish oil and the like. Examples of animal fats and oils from the above can be used, and those obtained by processing such as hardening, sorting, and ester exchange can also be used. The method for producing the transesterified oil is not particularly limited, and it can be produced using a conventional method. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to a raw material fat or oil to cause a random transesterification reaction, or an enzyme method in which transesterification is carried out using an enzyme such as lipase. Etc. can be applied.

Specifically, the transesterified oil is preferably contained in the range of less than 1% by weight or not contained in the total amount of the oil and fat contained in the foamable oil-in-water emulsified oil and fat composition of the present invention, and is not contained at all. It is more preferable that it is not contained. If the content of the transesterification oil is 1% by weight or more, the cost may increase, the foaming property may decrease, or the richness of the whipped cream may be insufficient.

The fats and oils contained in the foamable oil-in-water emulsified fats and oils composition of the present invention contain at least lauric-based fats and oils, a melting point in palm oil, palm olein, and hyelsin rapeseed extremely hydrogenated oil.

Lauric acid-based fats and oils are fats and oils containing a large amount of lauric acid as constituent fatty acids. Specifically, fats and oils having a lauric acid content of approximately 35% by weight or more in the constituent fatty acids may be used, for example, palm kernel oil and coconut oil. Examples thereof include oils and their fractionated oils and hydrogenated oils. Lauric-based fats and oils are fats and oils components that are blended especially from the viewpoint of the crystallinity of fats and oils and the melting of whipped cream in the mouth. The content of the lauric-based fat and oil is preferably 3.7 to 25% by weight, more preferably 5 to 20% by weight, based on the total amount of the fat and oil. If the content of lauric oil is less than 3.7% by weight, the stability of the undiluted solution may deteriorate and the melting of whipped cream in the mouth may worsen, and if it is more than 25% by weight, the cost may increase too much. is there.

The melting point in palm oil is a melting point in palm oil obtained by subjecting palm oil to a fractionation method generally applied to edible oils and fats, for example, multi-step fractionation or solvent fractionation, and not transesterified. More specifically, it refers to a component that is a solid at the temperature at the time of fractionation and has an elevated melting point of about 25 to 32 ° C. However, as long as the effect of the present invention is exhibited, the rising melting point of the middle melting point portion is not limited to this range.

The content of the melting point in palm oil is preferably 25 to 80% by weight, more preferably 50 to 75% by weight, based on the total amount of the fat and oil. If the content of the melting point in palm oil is less than 25% by weight, the water separation resistance may deteriorate, the foaming property and the melting of whipped cream in the mouth may deteriorate, and if it is more than 80% by weight, the melting in the mouth may deteriorate. is there.

Palm olein is a liquid portion obtained by separating fats and oils collected from the pulp of palm, and has an iodine value of 55 or more. Palm olein is mainly formulated to improve the melting of whipped cream in the mouth. In particular, in the foamable oil-in-water emulsified oil / fat composition of the present invention, the content of lauric-based oil / fat is reduced, but simply reducing the amount of lauric-based oil / fat tends to worsen the melting of the whipped cream in the mouth. However, in the present invention, the melting of whipped cream in the mouth can be improved by blending palm olein.

The content of palm olein is preferably 15 to 65% by weight, more preferably 16.5 to 39% by weight, still more preferably 20 to 37% by weight in the whole fats and oils. If the content of palm olein is less than 15% by weight, the melting of the whipped cream in the mouth may be deteriorated, and if it is more than 65% by weight, the water separation resistance may be deteriorated.

The total content of the melting point in palm oil and the palm olein is preferably 73.2 to 96% by weight, more preferably 80 to 90% by weight, based on the total amount of the fat and oil. If the total amount is less than 73.2% by weight, the cost may increase too much, and if it is more than 96% by weight, the stability of the undiluted solution deteriorates and a phenomenon called botting may occur.

High-erucine rapeseed extremely hydrogenated oil refers to oil and fat squeezed from varieties having an erucic acid (erucic acid) content of approximately 40% or more among rapeseed. By blending Hyelsin rapeseed extremely hydrogenated oil, it is possible to improve the foaming property and the water separation resistance of the whipped cream while maintaining the good richness of the whipped cream.

The content of the hyelsin rapeseed extremely hydrogenated oil is preferably 0.3 to 1.8% by weight, more preferably 0.8 to 1.5% by weight, based on the total amount of the oil and fat. If the content of the hyelsin rapeseed extremely hydrogenated oil is less than 0.3% by weight, the foaming property and water separation resistance may be deteriorated, and if it is more than 1.8% by weight, the stability of the undiluted solution may be deteriorated. By blending a small amount of Hyelsin rapeseed extremely hydrogenated oil in this way, the triglyceride derived from Hyelsin rapeseed extremely hydrogenated oil crystallizes near the emulsification interface, making it easier for the oil droplets to coalesce and strengthening the whip structure. It is presumed that foaming property and water separation resistance can be improved.

From the viewpoint of health, it is preferable that the constituent fatty acids of the fats and oils contained in the foamable oil-in-water emulsified fat and oil composition of the present invention do not contain a large amount of trans fatty acids. Here, the trans fatty acid refers to an unsaturated fatty acid having a trans-type double bond. Specifically, the trans fatty acid is preferably contained or not contained as a constituent fatty acid so as to occupy a range of less than 1% by weight in the total constituent fatty acids of the fat and oil, and more preferably not contained at all. In order to reduce the content ratio of trans fatty acids, the amount of partially hydrogenated oil to be blended in the foamable oil-in-water emulsified oil / fat composition of the present invention may be reduced.

Similarly, from the viewpoint of health, it is preferable to reduce the content of saturated fatty acids as constituent fatty acids of the fats and oils as much as possible. Specifically, the saturated fatty acid is preferably 47 to 65% by weight, more preferably 50 to 60% by weight, based on the total constituent fatty acids of the fat and oil. If the content of saturated fatty acid is less than 47% by weight, the foaming property may be deteriorated, and if it is more than 65% by weight, it may be unfavorable for health.

The fats and oils contained in the foamable oil-in-water emulsified fat and oil composition of the present invention are extremely cured of the above-mentioned lauric-based fats and oils, melting point in palm oil, palm olein, and hyelsin rapeseed, as long as the effects of the present invention are not impaired. It may contain edible oils and fats other than oil. Such other edible oils and fats are not particularly limited as long as they can be used for whipped cream, and for example, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, and palm oil medium melting point. Examples thereof include vegetable oils and fats such as palm-based oils and fats other than palm olein, animal fats and oils such as milk fat and pork fat, and fractionated oils, hydrogenated oils, ester exchange oils and mixed oils thereof of these fats and oils.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains casein protein. By containing the casein protein, the stability of the undiluted solution can be improved, the richness of the whipped cream can be improved, and the unpleasant taste peculiar to the emulsifier can be suppressed. Examples of casein protein include casein protein contained in sodium caseinate and potassium casein potassium, as well as casein protein contained in raw milk, milk, whole milk powder, nonfat dry milk, nonfat concentrated milk, buttermilk, cheese and other dairy products. Be done. The content of the casein protein is preferably 0.5 to 1.3% by weight, more preferably 0.8 to 1.2% by weight, based on the total amount of the foamable oil-in-water emulsified oil / fat composition of the present invention. .. If the content of casein protein is less than 0.5% by weight, the stability of the undiluted solution deteriorates and a phenomenon called "botte" may occur, and the richness of the whipped cream is reduced and the taste peculiar to the emulsifier is felt. There is. If it is more than 1.3% by weight, the foaming property may deteriorate.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains an emulsifier as an essential component, and contains at least a fatty acid ester to which unsaturated fatty acids C _{16 to} C ₂₂ are bound as an emulsifier. Examples of such emulsifiers include, but are not limited to, for _example, polyglycerol fatty acid ester bonded to the unsaturated fatty acids of C 16 _{-C 22,} diglycerol fatty acid ester bonded to the unsaturated fatty acids of _{C 16} ~C _22, C 16 sucrose fatty acid ester bonded to the unsaturated fatty -C _22, sorbitan fatty acid esters bound to unsaturated fatty acids of C ₁₆ -C ₂₂ and the like. In these emulsifiers, the number of unsaturated fatty acids bound in one molecule is not particularly limited. Only one type of these emulsifiers may be used, or two or more types may be used in combination. By blending such a specific emulsifier, the foaming property and the water separation resistance of the whipped cream can be improved. The total content of the specific emulsifier is preferably 0.01 to 0.055% by weight, preferably 0.02 to 0.04% by weight, based on the total content of the foamable oil-in-water emulsified oil / fat composition of the present invention. More preferred. If the total content of the specific emulsifier is less than 0.01% by weight, the foaming property and water separation resistance may be deteriorated, and if it is more than 0.055% by weight, the stability of the undiluted solution is lowered and the whipped cream melts in the mouth. In some cases, the richness is reduced and the unique taste of the emulsifier is felt.

Further, the foamable oil-in-water emulsified oil / fat composition of the present invention contains either one or both of potassium and sodium. The total content of potassium and sodium is preferably 0.028 to 0.15% by weight, more preferably 0.03 to 0.14% by weight. If the total content of potassium and sodium is less than 0.028% by weight, the stability of the undiluted solution deteriorates, the richness of the whipped cream may decrease, and the taste peculiar to the emulsifier may be felt. If it is more than% by weight, the salty taste may be strong.

Further, the foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains calcium in addition to potassium and / or sodium. (Total content of potassium and sodium) / calcium content (weight ratio) is preferably 1.5 to 2.9, more preferably 2.0 to 2.9, and 2.0 to 2. 5 is more preferable. If it is less than 1.5, the stability of the undiluted solution may be deteriorated, and if it is more than 2.9, the foaming property may be deteriorated or the salty taste may be strong.

The foamable oil-in-water emulsified oil / fat composition of the present invention is, if necessary, an emulsifier other than the above-mentioned emulsifier, a thickener, a sugar, a dairy raw material, and a taste, as long as the effect of the present invention is not impaired. It may contain agents, colorants, flavors, salts, vitamins, minerals, oil-soluble antioxidants and other food ingredients.

Examples of emulsifiers other than the above-mentioned emulsifiers include lecithin fatty acid esters in which the main constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids with C ₁₄ or less and / or unsaturated fatty acids with C ₂₄ or more, and the main constituent fatty acids are saturated fatty acids and /. Or polyglycerin fatty acid esters of unsaturated fatty acids of C ₁₄ or less and / or unsaturated fatty acids of C ₂₄ or more, saturated fatty acids whose main constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids of C ₁₄ or less and / or unsaturated fatty acids of C ₂₄ or more. Lecithin fatty acid ester, major constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids of C ₁₄ or less and / or sorbitan fatty acid esters of unsaturated fatty acids of C ₂₄ or more, major constituent fatty acids are saturated fatty acids and / or C ₁₄ or less. synthesis emulsifiers such as propylene glycol fatty acid esters of unsaturated fatty acids and / or C ₂₄ or higher unsaturated fatty acid, soybean lecithin, egg yolk lecithin, and lecithin such as these fractions lecithin, modified lecithin such as lysolecithin further decomposed enzyme And naturally derived emulsifiers containing milk-derived phospholipids and the like, and at least one selected from these groups can be used.

Among other emulsifiers, soy lecithin can improve the foaming property without adding a special taste peculiar to the emulsifier to the whipped cream, and therefore is blended in the foaming oil-in-water emulsified oil / fat composition of the present invention. It is preferable to do so. In particular, it is more preferable to add soybean lecithin when the content of the emulsifier, which is a fatty acid ester to which unsaturated fatty acids of C _{16 to} C ₂₂ are bound, is small. The content of soybean lecithin is preferably 0.1 to 0.35% by weight, more preferably 0.15 to 0.25% by weight, based on the whole foamable oil-in-water emulsified oil / fat composition. If the content of soybean lecithin is less than 0.1% by weight, the foaming property may be deteriorated, and if it is more than 0.35% by weight, the stability of the undiluted solution may be deteriorated and a phenomenon called bote may occur.

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

Examples of the dairy raw material 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, defatted concentrated milk, butter. Milk, whey, fresh cream, sweetened milk, sugar-free milk, butter, cheese, etc. may be used, and proteins are separated and fractionated by UF membrane or ion exchange resin treatment, casein sodium, casein potassium, etc. Examples of milk protein salts such as, and at least one selected from these groups can be used.

Examples of the taste agent include those obtained by enzymatically decomposing, heating, separating, fractionating, etc. the dairy raw material, and at least one of these groups can be used.

Examples of the colorant include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

Examples of the flavor include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

Examples of the salt include those that can be used for foods containing sodium chloride as a main component, and at least one selected from these groups can be used.

Examples of the vitamins include those that can be used for foods containing vitamin A, B vitamins, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least one selected from these groups is used. can do.

Examples of the minerals include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine and phosphorus, which are classified into foods and food additives containing these components. At least one type can be used.

Examples of the oil-soluble antioxidant include those that can be used for foods containing antioxidant components such as vitamin E and rosemary extract as main components, and at least one selected from these groups may be used. it can.

The production example of the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, but an example is shown below. First, an oil-soluble raw material such as an oil-soluble emulsifier and an oil-soluble fragrance is mixed with an oil or fat that has been heated and melted at 50 to 70 ° C., and the mixture is stirred while maintaining the temperature at 50 to 70 ° C. to obtain an oil phase. To prepare.

In addition, an emulsifier which is a fatty acid ester in which unsaturated fatty acids of C _{16 to} C ₂₂ are bound to warm water at 50 to 70 ° C., and if necessary, proteins, flavors, thickeners, flavoring agents, sugars, dairy raw materials, Water-soluble raw materials such as colorants, salts, vitamins and minerals are mixed and stirred while maintaining at 50 to 70 ° C. to prepare an aqueous phase.

Then, while stirring the aqueous phase, the oil phase is added thereto to pre-emulsify. After that, micronization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. are performed as usual in the production of foamable oil-in-water emulsified oil / fat compositions. By carrying out the treatment, the foamable oil-in-water emulsified oil / fat composition of the present invention can be obtained.

Then, the obtained foaming oil-in-water emulsified oil / fat composition is used with an open type whipper or a closed type continuous whipping machine until it reaches an appropriate hardness according to the purpose of use such as toppings, nappes, and sands. By whipping, the whipped cream of the present invention can be obtained.

The foamable oil-in-water emulsified oil / fat composition of the present invention can be edible, and is mainly used for toppings, nappes, sands, and fillings by whipping to make whipped cream. It can be used as a whipped cream for centers and the like.

However, the foamable oil-in-water emulsified oil / fat composition of the present invention is not limited to whipped cream applications, for example, for coffee creams, creams for processed foods (white sauce, gratin, etc.), ice creams, and soft creams. Premix; Beverages; Oils and fats for kneading into bread, confectionery, ham, sausage, meat, fish, and other processed foods; Mayonnaise, dressings, cheese-like foods, flower pastes, fillings, toppings, sands, spreads, and other processed foods It can also be used as an application.

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. In the examples, "part" and "%" are based on weight.

The materials used in each of the examples and comparative examples are as follows.
1) "Palm kernel oil" manufactured by Kaneka Corporation
2) "Melting point fractionated oil in palm" manufactured by Kaneka Corporation
3) "Palm Olein" manufactured by Kaneka Corporation
4) "High Elsin Rapeseed Extremely Hardened Oil" manufactured by Yokoseki Oil & Fat Industry Co., Ltd.
5) "Palm kernel hydrogenated oil" manufactured by Kaneka Corporation
6) Kaneka's "Transesterification oil for coconut oil and rapeseed rapeseed extremely hydrogenated oil"
7) Kaneka's "Palm Extremely Hardened Oil"
8) ADM "Yelkin TS"
9) "MS-3S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Tetraglycerin monostearate, HLB: 8.4)
10) "Skim milk powder" manufactured by Yotsuba Leaf Dairy Co., Ltd.
11) "Casein Potassium SPRAY" manufactured by FrieslandCampina DMV
12) "Lactose HILMAR FINE GRAIND" manufactured by HILMAR
13) "MS-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Hexaglycerin monostearate, HLB: 11.6)
14) "MO-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Hexaglycerin monooleate, HLB: 11.6)
15) "DK Ester F-70" manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd. (sucrose stearic acid ester, HLB: 8)
16) "MO-7S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Decaglycerin monooleate, HLB: 12.9)
17) RIKEN Vitamin Co., Ltd. "J-0381V" (decaglycerin monooleate, HLB: 14)
18) "O-1570" manufactured by Mitsubishi Chemical Foods Co., Ltd. (sucrose oleic acid ester, HLB: 15)
19) RIKEN Vitamin "DO-100V" (diglycerin monooleate, HLB: 7.4)

<Measurement of constituent fatty acid composition of fats and oils>
The composition of fatty acids in the fats and oils was measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is a method described in "2.4.2.1 Fatty Acid Composition" of "Standard Oil and Fat Analysis Test Method" (published year: 1996) edited by Japan Oil Chemists' Association. By measuring the constituent fatty acid composition of the fat and oil, the trans fatty acid content and the saturated fatty acid content in the constituent fatty acids were obtained, respectively.

<Viscosity measurement of foamable oil-in-water emulsified oil / fat composition (stock solution stability)>
Immediately before whipping, the viscosity of the foamable oil-in-water emulsified oil / fat composition obtained in each Example and Comparative Example was measured using a B-type viscometer (manufactured by TOKIMEC INC.), And the measured value (unit:: mPa · s) was used as the evaluation value of viscosity. When the evaluation value is in the range of 250 mPa · s or less, it can be said that the stock solution stability of the foamable oil-in-water emulsified oil / fat composition is good.

<Evaluation of body (stock solution stability)>
60 g of the foamable oil-in-water emulsified oil / fat composition obtained in each Example and Comparative Example was placed in a 100 mL beaker, and after temperature adjustment at 15 ° C. for 1 hour, a stirring propeller of 1 cm in length × 3 cm in width × 0.1 cm in thickness. The mixture was stirred under the conditions of 120 rpm and room temperature of 20 ° C., and the time required for the fluid to disappear was measured, and the measured value was used as the evaluation value of the body. If the evaluation value is 30 minutes or more, it can be said that the stock solution stability of the foamable oil-in-water emulsified oil / fat composition is good.

<Whipped time (foaming property)>
300 g of the foamable oil-in-water emulsified oil / fat composition and 24 g of granulated sugar obtained in each Example and Comparative Example were placed in a 5 L tabletop mixer (manufactured by Hobart) and whipped at 285 rpm. With a cylindrical plunger with a diameter of 16 mm using a creep meter (“RE2-3305S” manufactured by Yamaden Co., Ltd.), the maximum load when penetrating 1 cm at a speed of 5 mm / s is 0.30 N. The whipping time required to achieve this was measured, and the measured value was used as the evaluation value of the whipping time. When the evaluation value is in the range of 6 minutes 00 seconds to 7 minutes 30 seconds, it can be said that the foaming property of the foamable oil-in-water emulsified oil / fat composition is good. Further, even if the evaluation value of the whip time is less than 6:00 seconds, it can be said that the foaming property is good if the evaluation value of the overrun described below is 140% or more.

<Evaluation of overrun (foaming property)>
The whipped cream with the maximum load of 0.30 N by the above whipping is loaded in a container whose weight and volume have been measured in advance, the overrun is calculated from the weight of the whipped cream at this time, and the measured value is the overrun. It was used as an evaluation value. If the evaluation value is 140% or more, it can be said that the foaming property of the foaming oil-in-water emulsified oil / fat composition is good.

The overrun is the percentage of air contained in the whipped cream, and was calculated by the following formula.
Overrun (%) = [(Weight of foaming oil-in-water emulsified fat composition)-(Weight of whipped cream in the same volume as the foaming oil-in-water emulsified oil composition)] ÷ ( Weight of whipped cream having the same volume as the foaming oil-in-water emulsified oil / fat composition) × 100

<Evaluation of water separation resistance>
50 g of the whipped cream obtained in each Example and Comparative Example was squeezed into a plastic cup, allowed to stand at 15 ° C. for 24 hours, and then the state of water separation generated from the squeezed whipped cream was visually evaluated. The evaluation criteria at that time are as follows.
◎… No water separation.
○… Moisture can be confirmed on the cream surface.
Δ: The release of water from the cream can be confirmed.
×… The more the cream is soaked in the separated water, the more severe the water separation can be confirmed.

<Sensory evaluation of melting in the mouth>
The whipped cream obtained in each Example and Comparative Example was eaten by four skilled evaluators, and sensory evaluation was performed, and the average value of melting in the mouth was used as the evaluation value. At that time, Comparative Example 4, which is equivalent to the conventional product, is evaluated as "3", and the evaluation criteria are as follows.
5: Melts quickly and melts in the mouth very well 4: No mouth residue and good melting in the mouth 3: There is a residue in the mouth but acceptable level 2: There is a residue in the mouth and the mouth melts slightly bad 1: Until the end There is a residue in the mouth and it does not melt in the mouth

<Sensory evaluation of richness>
The whipped cream obtained in each Example and Comparative Example was eaten by four skilled evaluators, and sensory evaluation was performed, and the average value of richness was used as the evaluation value. At that time, Comparative Example 4, which is equivalent to the conventional product, is evaluated as "3", and the evaluation criteria are as follows.
5: Feeling richer 4: Feeling enough 3: Not enough but feeling 2: Feeling but slightly lacking 1: Not feeling at all

<Evaluation of the taste of emulsifier>
The whipped creams obtained in each Example and Comparative Example were eaten by four skilled evaluators, and sensory evaluation was performed, and the average value of the off-flavor derived from the emulsifier was used as the evaluation value. At that time, Comparative Example 4, which is equivalent to the conventional product, is evaluated as "2", and the evaluation criteria are as follows.
5: Almost no offensive taste, very preferable 4: Offensive taste is slightly felt but less favorable 3: Offensive taste is felt but acceptable level 2: Offensive taste is felt slightly strong, bad 1: Offensive taste is strong and very bad

<Comprehensive evaluation>
5: With regard to undiluted solution stability, the evaluation value of the body is 30 minutes or more, and with respect to foaming property, overrun occurs when the whipping time is in the range of 6 minutes 00 seconds to 7 minutes 30 seconds or less than 6 minutes 00 seconds. 140% or more, water separation resistance is evaluated as ◎ or ○, and sensory evaluation is evaluated as 3 or more, and 2 or more of 3 items are evaluated as 4 or more.
4: Overrun occurs when the evaluation value of the body is 30 minutes or more for the stability of the undiluted solution, and the whipping time is in the range of 6 minutes 00 seconds to 7 minutes 30 seconds or less than 6 minutes 00 seconds for the foaming property. 140% or more, water separation resistance is evaluated as ◎ or ○, and sensory evaluation is evaluated as 3 or more.
3: Any one of undiluted solution stability, foaming property, water separation resistance, and sensory evaluation does not satisfy the evaluation value shown in the standard "4".
2: Two or more of the stock solution stability, foaming property, water separation resistance, and sensory evaluation do not satisfy the evaluation values shown in the standard "4".
1: One of the undiluted solution stability, foaming property, water separation resistance, and sensory evaluation is significantly inferior (the evaluation value of the body is less than 10 minutes for undiluted solution stability, and the whipping time is 10 minutes for foaming property. Seconds or more or overrun less than 120%, water separation resistance x evaluation), or significantly inferior in sensory evaluation (including 2 or less, or emulsifier taste 2 or less)

(Example 1) Foamable oil-in-water emulsified fat composition and whipped cream According to the formulation shown in Table 1, palm kernel oil (rising melting point: 27 ° C., trans fatty acid: 0% by weight, total saturated fatty acid: 79.9%). ) 3.50 parts by weight, melting point in palm oil (trans fatty acid: 0.1% by weight, total saturated fatty acid: 55.6% by weight) 19.26 parts by weight, palm olein (trans fatty acid: 0.2% by weight, Total saturated fatty acids: 45.9% by weight) 12.07 parts by weight and 0.35 parts by weight of hyerucin rapeseed extremely hardened oil (trans fatty acids: 0% by weight, total saturated fatty acids: 99.9% by weight) in a fat mixture. , 0.200 parts by weight of soybean lecithin and 0.140 parts by weight of polyglycerin saturated fatty acid ester (HLB: 8.4) were added and dissolved at 65 ° C. to prepare an oil phase part. At this time, the trans fatty acid content was 0.1% by weight and the saturated fatty acid content was 54.5% by weight in the total constituent fatty acids of the oil and fat in the oil phase portion.

On the other hand, 1.50 parts by weight of defatted milk powder, 0.55 parts by weight of potassium caseinate, 1.55 parts by weight of lactose, 0.090 parts by weight of polyglycerin saturated fatty acid ester (HLB: 11.6), polyglycerin unsaturated fatty acid ester ( HLB: 11.6) 0.025 parts by weight was dissolved in warm water at 60 ° C. or higher so as to have the same final composition as in Table 1 to prepare an aqueous phase part.

The oil phase portion and the aqueous phase portion are mixed and pre-emulsified with a high-speed emulsifier (“Homomixer MARKII” manufactured by PRIMIX Co., Ltd.) for 5 minutes, and then the first stage is 10.0 MPa using a desktop high-pressure homogenizer. / 2nd stage: After processing at a pressure of 3.0 MPa, the container is filled with a product cooled to 5 ° C in a low-temperature constant temperature bath and stored in a refrigerator at 5 ° C for 24 hours. I got something. The viscosity, bottom, whipping time, and overrun of the obtained foamable oil-in-water emulsified oil / fat composition were evaluated and shown in Table 1.

Further, 1 part by weight of granulated sugar was added to 100 parts by weight of this foamable oil-in-water emulsified oil / fat composition, and the mixture was stirred at medium speed (2nd speed) with a 5Q tabletop mixer to obtain whipped cream. The water separation resistance, melting in the mouth, richness and the taste of the emulsifier of the obtained whipped cream were evaluated and shown in Table 1.

(Example 2)
Foaming was performed in the same manner as in Example 1 except that the blending amount of the melting point in palm oil was changed to 18.96 parts by weight and the blending amount of the highly hydrogenated hyelsin rapeseed oil was changed to 0.47 parts by weight according to the formulation shown in Table 1. An oil-in-water emulsified oil / fat composition and whipped cream were obtained.

(Example 3)
Foaming was performed in the same manner as in Example 1 except that the blending amount of the melting point in palm oil was changed to 18.91 parts by weight and the blending amount of the hyelsin rapeseed extremely hydrogenated oil was changed to 0.53 parts by weight according to the formulation shown in Table 1. An oil-in-water emulsified oil / fat composition and whipped cream were obtained.

(Comparative Example 1)
According to the formulation in Table 1, the blending amount of the melting point in palm oil was changed to 19.40 parts by weight, the blending amount of palm olein was changed to 12.10 parts by weight, and the mixture was carried out except that the hyelsin rapeseed extremely hydrogenated oil was not blended. A foaming oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 1.

(Comparative Example 2)
Examples except that the blending amount of the melting point in palm oil was changed to 18.49 parts by weight, the transesterified oil was not blended, and the transesterified oil was blended by 0.94 parts by weight according to the formulation shown in Table 1. In the same manner as in No. 1, a foamable oil-in-water emulsified oil / fat composition and a whipped cream were obtained.

(Comparative Example 3)
According to the formulation in Table 1, the blending amount of the melting point in palm oil was changed to 18.96 parts by weight, and 0.47 parts by weight of palm extremely hardened oil was not blended, except that Hyelsin rapeseed extremely hardened oil was blended. A foaming oil-in-water emulsified oil / fat composition and a whipped cream were obtained in the same manner as in Example 1.

(Comparative Example 4)
According to the formulation in Table 1, the blending amount of palm kernel oil was changed to 1.75 parts by weight, the blending amount of the melting point in palm oil was changed to 19.19 parts by weight, and the blending amount of palm olein was changed to 12.20 parts by weight. Without blending rapeseed extremely hydrogenated oil, 1.75 parts by weight of palm nuclear hydrogenated oil and 0.20 parts by weight of palm extremely hydrogenated oil were blended, and the amount of polyglycerin saturated fatty acid ester blended was 0.080 weight in the aqueous phase. The foaming was performed in the same manner as in Example 1 except that the amount of the polyglycerin unsaturated fatty acid ester was changed to 0.060 parts by weight and the amount of the sucrose saturated fatty acid ester was added to 0.050 parts by weight. An oil-in-water emulsified oil composition and a whipped cream were obtained.

The viscosity, bottom, whipping time, and overrun of the foamable oil-in-water emulsified oil and fat compositions obtained in Examples 2 to 3 and Comparative Examples 1 to 4 were evaluated, and the whipped cream was subjected to water separation resistance. The taste of melt in the mouth, richness and emulsifier was evaluated, and the results are shown in Table 1.

The following can be seen from the results shown in Table 1. In Examples 1 to 3 in which 1.0 to 1.5% by weight of highly hydrogenated oil of rapeseed high-elsifier was blended with the fat and oil, both the stock solution stability and the foaming property were good, and the whipped cream was resistant to water separation and melted in the mouth. Good results were also obtained in terms of the richness and the unique taste of the emulsifier. Compared with Comparative Example 1 in which Hyelsin rapeseed extremely hydrogenated oil was not blended, in Examples 1 to 3, the whipping time was significantly shortened, the foaming property was improved, and the water separation resistance of the whipped cream was also improved. You can see that there is.

In Comparative Example 2, instead of the hyelsin rapeseed extremely hardened oil, a transesterified oil made from this was blended in the same amount as the hyelsin rapeseed extremely hardened oil of Example 2 as the behenic acid content, but Examples 1 to 3 No significant improvement in foaming property was observed. In addition, the evaluation of the richness of whipped cream decreased. Further, in Comparative Examples 3 and 4, palm extremely hardened oil or palm nuclear hardened oil was blended in place of the hyelsin rapeseed extremely hardened oil, but the improvement in foaming property as in Examples 1 to 3 was not observed. Further, in Comparative Examples 3 and 4, the point of water separation resistance was also unfavorable, and in addition, in Comparative Example 4, the evaluation of the off-taste of the emulsifier was also lowered.

(Example 4)
In the same manner as in Example 2, the foaming water was changed to 1.75 parts by weight of palm kernel oil and 20.03 parts by weight of the melting point in palm oil according to the formulation shown in Table 2. An oil-type emulsified oil / fat composition and whipped cream were obtained.

(Comparative Example 5)
According to the formulation shown in Table 2, the blending amount of the melting point in palm oil was changed to 21.10 parts by weight and the blending amount of palm olein was changed to 13.43 parts by weight without blending palm kernel oil. Similarly, a foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained.

(Comparative Example 6)
According to the formulation in Table 2, the amount of palm kernel oil was changed to 0.88 parts by weight, the amount of melting point in palm oil was changed to 20.57 parts by weight, and the amount of palm olein was changed to 13.09 parts by weight. , A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2.

The foaming oil-in-water emulsified oil and fat compositions obtained in Examples 4 and Comparative Examples 5 to 6 were evaluated for viscosity, body, whipping time, and overrun, and the whipped cream was subjected to water separation resistance, melting in the mouth, and so on. The richness and the taste of the emulsifier were evaluated, and the results are shown in Table 2 together with the results of Example 2.

The following can be seen from the results in Table 2. In Example 4 in which the hyelsin rapeseed extremely hydrogenated oil was blended and the content of the lauric-based fat and oil was reduced to 5% by weight in the whole fat and oil, good foaming property was exhibited and other evaluations were also good. On the other hand, in Comparative Examples 5 and 6, which contained an extremely hardened oil of rapeseed high-elsin, but the content of which was as small as 2.5% by weight even if the lauric-based oil was not or was contained, the stability of the undiluted solution was improved. The evaluation was lowered in terms of foaming property and melting in the mouth.

(Example 5)
A foamable oil-in-water emulsified fat composition and whipped cream were obtained in the same manner as in Example 2 except that the blending amount of the polyglycerin unsaturated fatty acid ester was changed to 0.020 parts by weight according to the blending in Table 3. It was.

(Example 6)
A foamable oil-in-water emulsified fat composition and whipped cream were obtained in the same manner as in Example 2 except that the blending amount of the polyglycerin unsaturated fatty acid ester was changed to 0.050 parts by weight according to the blending in Table 3. It was.

(Comparative Example 7)
A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2 except that the polyglycerin unsaturated fatty acid ester was not added according to the formulation shown in Table 3.

(Comparative Example 8)
A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2 except that the amount of the polyglycerin unsaturated fatty acid ester was changed to 0.060 parts by weight according to the formulation shown in Table 3. It was.

Viscosity, body, whipping time, and overrun were evaluated for the foamable oil-in-water emulsified oil and fat compositions obtained in Examples 5 to 6 and Comparative Examples 7 to 8, and the whipped cream was evaluated for water separation resistance. The taste of melt in the mouth, richness and emulsifier was evaluated, and the results are shown in Table 3 together with the results of Example 2 and Comparative Example 4.

The following can be seen from the results in Table 3. Examples 2, 5 and 3, wherein the hyelsin rapeseed extremely hydrogenated oil is blended, and the blending amount of the polyglycerin unsaturated fatty acid ester is 0.020 to 0.050% by weight in the whole foamable oil-in-water emulsified oil / fat composition. In 1 and 6, good foaming property was shown, and other evaluations were also good. On the other hand, in Comparative Example 7 in which the polyglycerin unsaturated fatty acid ester was not blended, the evaluation of foaming property and water separation resistance was lowered. Further, in Comparative Example 8 in which the blending amount of the polyglycerin unsaturated fatty acid ester was as large as 0.060% by weight, the stability of the undiluted solution was lowered and the sensory evaluation of the whipped cream was not preferable. Further, although it is a comparison between the comparative examples, the foaming property and the water separation resistance are improved in the comparative example 8 in which the hyelsin rapeseed extremely hardened oil is blended, as opposed to the comparative example 4 in which the hyelsin rapeseed extremely hardened oil is not blended. You can confirm that.

(Example 7)
The same as in Example 2 except that the type of polyglycerin unsaturated fatty acid ester was changed from hexaglycerin monooleate of HLB11.6 to decaglycerin monooleate of HLB12.9 according to the formulation shown in Table 4. A foamy oil-in-water emulsified oil / fat composition and a whipped cream were obtained.

(Example 8)
Foaming property as in Example 2 except that the type of polyglycerin unsaturated fatty acid ester was changed from hexaglycerin monooleate of HLB11.6 to decaglycerin monooleate of HLB14 according to the formulation shown in Table 4. An oil-in-water emulsified oil / fat composition and a whipped cream were obtained.

(Example 9)
Foaming water as in Example 2, except that the polyglycerin unsaturated fatty acid ester was changed to a diglycerin unsaturated fatty acid ester (diglycerin monooleate, HLB: 7.4) according to the formulation shown in Table 4. An oil-type emulsified fat composition and a whipped cream were obtained.

(Example 10)
Foamable oil-in-water type as in Example 2 except that the polyglycerin unsaturated fatty acid ester was changed to a sucrose unsaturated fatty acid ester (sucrose oleic acid ester, HLB: 15) according to the formulation shown in Table 4. Esterized oil and fat compositions and whipped cream were obtained.

The foaming oil-in-water emulsified oil and fat compositions obtained in Examples 7 to 10 were evaluated for viscosity, body, whipping time, and overrun, and the whipped cream had water separation resistance, melting in the mouth, richness, and emulsifier. The off-taste was evaluated and the results are shown in Table 4 along with the results of Example 2.

The following can be seen from the results in Table 4. Any of Examples 7 and 8 in which the type of polyglycerin unsaturated fatty acid ester is changed, and Examples 9 and 10 in which another type of emulsifier to which an unsaturated fatty acid is bound is used instead of the polyglycerin unsaturated fatty acid ester. In addition, good stock solution stability, foaming property, and water separation resistance were exhibited, and good results were also obtained in terms of sensory evaluation including the off-taste of the emulsifier.

(Example 11)
A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2 except that the amount of casein potassium was changed to 0.22 parts by weight according to the formulation shown in Table 5.

(Example 12)
A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2 except that the amount of casein potassium was changed to 0.34 parts by weight according to the formulation shown in Table 5.

(Example 13)
A foamable oil-in-water emulsified oil / fat composition and whipped cream were obtained in the same manner as in Example 2 except that the amount of casein potassium was changed to 0.78 parts by weight according to the formulation shown in Table 5.

(Comparative Example 9)
According to the formulation shown in Table 5, a foamable oil-in-water emulsified fat composition and whipped cream were obtained in the same manner as in Example 2 except that potassium casein was not added.

The foaming oil-in-water emulsified oil and fat compositions obtained in Examples 11 to 13 and Comparative Example 9 were evaluated for viscosity, body, whipping time, and overrun, and the whipped cream was subjected to water separation resistance, melting in the mouth, and so on. The richness and the taste of the emulsifier were evaluated, and the results are shown in Table 5 together with the results of Example 2.

The following can be seen from the results in Table 5. In Examples 2 and 11 to 13 in which the content of casein protein was 0.624% by weight or more in the entire foamable oil-in-water emulsified oil / fat composition, good stock solution stability was exhibited, and other evaluations were also good. there were. On the other hand, Comparative Example 9 in which the content of casein protein was as low as 0.427% by weight was not preferable in terms of the stability of the undiluted solution was significantly lowered and the richness of the whipped cream and the taste of the emulsifier were different. Further, when the total content of potassium and sodium is 1.5 or more with respect to the calcium content, the stock solution stability is good, and when the content ratio is 2.0 or more, the stock solution stability is further good. You can also see that

The casein protein is contained in 89.5% by weight of casein potassium and 28.5% by weight in defatted milk powder, and the content of casein protein shown in each example is the casein protein derived from casein potassium and defatted. The total amount of casein protein derived from powdered milk.

(Example 14)
Foamable oil in water as in Example 2, except that the blending amount of the melting point in palm oil was changed to 9.48 parts by weight and the blending amount of palm olein was changed to 21.55 parts by weight according to the formulation shown in Table 6. A molded emulsified oil composition and whipped cream were obtained.

(Example 15)
Foaming oil in water as in Example 2, except that the blending amount of the melting point in palm oil was changed to 25.00 parts by weight and the blending amount of palm olein was changed to 6.04 parts by weight according to the formulation shown in Table 6. A molded emulsified oil composition and whipped cream were obtained.

(Comparative Example 10)
Foamable oil-in-water emulsified fat composition as in Example 2, except that the melting point fractionated oil in palm oil was not blended and the blending amount of palm olein was changed to 31.03 parts by weight according to the formulation shown in Table 6. Goods and whipped cream were obtained.

(Comparative Example 11)
According to the formulation shown in Table 6, the foamable oil-in-water emulsified oil / fat composition and the foaming oil-in-water emulsified oil / fat composition and the oil-in-water emulsion composition were the same as in Example 2 except that the amount of the melting point fractionated oil in palm oil was 31.03 parts by weight and palm olein was not added. Obtained whipped cream.

Viscosity, body, whipping time, and overrun were evaluated for the foamable oil-in-water emulsified oil and fat compositions obtained in Examples 14 to 15 and Comparative Examples 10 to 11, and the whipped cream was evaluated for water separation resistance. The taste of melt in the mouth, richness and emulsifier was evaluated, and the results are shown in Table 6 together with the results of Example 2.

The following can be seen from the results in Table 6. In Examples 2 and 14 to 15, in which the melting point fractionated oil in palm oil and palm olein were blended, good results were shown even if the blending ratio of the melting point fractionated oil in palm oil and palm olein was changed. On the other hand, in Comparative Example 10 in which the melting point fractionated oil in palm oil was not blended, the foaming property was slightly insufficient, and unfavorable results were obtained in terms of water separation resistance and melting in the mouth of the whipped cream. Further, in Comparative Example 11 in which palm olein was not blended, an unfavorable result was obtained in terms of melting in the mouth.

Claims (4)

The content of molten protein salt is less than 0.02% by weight, 25 to 50% by weight of fat and oil, and 0.5 to 1.3% by weight of casein protein in the whole foamable oil-in-water emulsified fat and oil composition. The total content of at least one emulsifier which is a fatty acid ester in which the total content of potassium and sodium is 0.028 to 0.15% by weight and the unsaturated fatty acid of C _{16 to} C ₂₂ is bound. The amount is 0.01 to 0.055% by weight,
The transesterification oil content is less than 1% by weight in the whole oil and fat, 3.7 to 25% by weight of laurin-based oil and fat, 25 to 80% by weight of the melting point in palm oil, and 15 to 65% by weight of palm olein. , And, containing 0.3 to 1.8% by weight of extremely hardened oil of high-elsin rapeseed,
A foamable oil-in-water emulsified fat / oil composition having a trans fatty acid content of less than 1% by weight and a saturated fatty acid content of 47 to 65% by weight in the total constituent fatty acids of the fats and oils. The foamable oil-in-water oil according to claim 1, wherein the total content of potassium and sodium in the whole foaming oil-type emulsified oil / fat composition is 1.5 to 2.9 with respect to the content of calcium. Molded emulsified oil composition. The foamable oil-in-water emulsified oil / fat composition according to claim 1 or 2, wherein the total content of the melting point in palm oil and the palm olein is 73.2 to 96% by weight in the whole oil / fat. A whipped cream to which the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3 is whipped.