JP6855272B2 - Emulsifier for foamable oil-in-water emulsified composition - Google Patents

Description

The present invention relates to an emulsifier used in the production of a foamable oil-in-water emulsified composition which is a raw material for whipped cream for food toppings and fillings.

Conventionally, as a raw material for whipped cream for toppings and fillings of confectionery, bread making, beverages, etc., it has been prepared by using fresh cream whose oil content is only milk fat or vegetable oil and fat as part or all of the oil content. Foaming oil-in-water emulsification compositions for whipping (hereinafter simply referred to as "foaming oil-in-water emulsification compositions") are commercially available. Fresh cream is excellent in flavor and melting in the mouth, but has the disadvantages of being expensive and having poor stability after whipped cream. For this reason, especially in a pastry shop or the like that produces on a large scale, a foaming oil-in-water emulsified composition that is inexpensive and has relatively good stability is often used.

Here, in recent years, with the increasing demand for good melting in the mouth, the content of lauric acid in the total constituent fatty acids such as coconut oil and palm kernel oil has increased as a vegetable oil used in the foamable oil-in-water emulsified composition. There is a tendency for a relatively large amount of fats and oils (hereinafter referred to as "lauric oils and fats") to be mixed. In addition, with increasing demands for health consciousness and a light texture, low oil differentiation is progressing to reduce the content of fats and oils in the foamable oil-in-water emulsified composition. Specifically, conventionally, the content of fats and oils in 100% by mass of the foamable oil-in-water emulsified composition was generally about 45% by mass as in the case of fresh cream, but this is 40% by mass. The following reductions have been made.

However, the foamable oil-in-water emulsified composition containing a large amount of laurin-based oil and fat has poor emulsification stability, and is prone to thickening and solidification (bottoming) due to vibration and the passage of time in the distribution process, etc. The whipped cream thus obtained has low heat resistance, and has a problem that the shape retention property is rapidly lost at room temperature and water separation is likely to occur. Further, when the content of fats and oils in the foamable oil-in-water emulsified composition is reduced, the fats and oils that form the skeleton of the whipped cream are reduced, so that the shape retention and heat resistance are lowered.

As a method for solving such a problem, for example, a fat or oil compound having a constituent fatty acid composition in which the content of saturated fatty acids having 14 or less carbon atoms is 20 to 50% by mass and the content of saturated fatty acids having 16 or more carbon atoms is 35 to 70% by mass. A method of using fats and oils obtained by randomly transesterifying substances (Patent Document 1), fats and oils A having a triglyceride composition and an elevated melting point, and fats and oils B which are lauric-based fats and oils having an SFC of a predetermined temperature are specified. A method has been proposed in which fats and oils contained in a proportion are used, and an emulsifier in which the main constituent fatty acid having an HLB of 0 to 5 is behenic acid is used (Patent Document 2). However, these methods are not preferable because the fats and oils that can be used are limited, and the effects thereof cannot be said to be practically satisfactory.

Therefore, there is a need for a method that can impart better emulsion stability to a foamable oil-in-water emulsified composition and improve the heat resistance and shape retention of the whipped cream obtained by whipping the composition. Was being done.

Japanese Unexamined Patent Publication No. 2011-103809 Japanese Unexamined Patent Publication No. 2012-109766

The present invention is a foaming oil in water that is excellent in the effect of improving the emulsification stability of a foaming oil-type emulsifying composition and the effect of improving the heat resistance and shape retention of a whipped cream obtained by whipping the composition. An object of the present invention is to provide an emulsifier for a mold emulsified composition.

As a result of diligent studies on the above-mentioned problems, the present inventor added a polyglycerin fatty acid ester satisfying a specific condition to the foamable oil-in-water emulsified composition to obtain the emulsion stability of the composition and the emulsion stability of the composition. It has been found that the heat resistance and shape retention of the whipped cream obtained by whipping the composition are improved, and the present invention has been made based on this finding.

That is, the present invention comprises the following (1) and (2).
(1) An emulsifier for a foamable oil-in-water emulsified composition, which is a polyglycerin fatty acid ester satisfying the following conditions 1 to 3.
Condition 1: The average degree of polymerization of polyglycerin is 3 or more Condition 2: The content of saturated fatty acids having 16 to 18 carbon atoms is 50 to 85% by mass in 100% by mass of constituent fatty acids.
Condition 3: The content of saturated fatty acid having 22 carbon atoms is 15 to 50% by mass in 100% by mass of constituent fatty acids.
(2) A foamable oil-in-water emulsion composition containing the emulsifier for the foamable oil-in-water emulsion composition according to (1) above.

The emulsifier for a foamable oil-in-water emulsified composition of the present invention can be obtained by using the emulsifier for a foamable oil-in-water emulsified composition with respect to the emulsion stability of the composition and whipping the composition. The heat resistance and shape retention of whipped cream can be improved.
The emulsifier for a foamable oil-in-water emulsion composition of the present invention can be used for whipping time when whipping a foamable oil-in-water emulsion to be used, and for whipping cream obtained by whipping the composition. As long as it does not impair the quality such as melting in the mouth, it can exhibit sufficient effects of improving emulsion stability, heat resistance, and shape retention.

The polyglycerin fatty acid ester used as an emulsifier for a foamable oil-in-water emulsion composition in the present invention (hereinafter, also referred to as “polyglycerin fatty acid ester of the present invention”) is an esterification product of polyglycerin and a fatty acid. , Satisfy the conditions 1 to 3 described below.

[About condition 1]
The polyglycerin constituting the polyglycerin fatty acid ester of the present invention has an average degree of polymerization of 3 or more, preferably 3 to 10. When the average degree of polymerization of polyglycerin is in such a range, the emulsion stability of the foamable oil-in-water emulsified composition becomes good. Specific polyglycerins include, for example, triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization 4), pentaglycerin (average degree of polymerization 5), hexaglycerin (average degree of polymerization 6), and heptaglycerin (average degree of polymerization 6). Degree of polymerization 7), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10) and the like can be mentioned.

Here, the average degree of polymerization (n) of the polyglycerin is calculated based on the following formulas (1) and (2).

Molecular weight = 74n + 18 ... (1)
Hydroxy group value = 56110 (n + 2) / molecular weight ... (2)

The hydroxyl value in the above formula (2) is measured according to [2.3.6-1996 hydroxyl value] of "Reference Oil and Fat Analytical Test Method (I)" (edited by Japan Oil Chemists' Society).

[Condition 2]
The polyglycerin fatty acid ester of the present invention contains 50 to 85% by mass, preferably 60 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms in 100% by mass of the constituent fatty acids. When the content of saturated fatty acids having 16 to 18 carbon atoms in 100% by mass of the constituent fatty acids is in such a range, the emulsion stability of the foamable oil-in-water emulsified composition is increased, and at the same time, the foaming oil-type emulsified composition is whipped. The resulting whipped cream will melt in the mouth well. Specific examples of saturated fatty acids having 16 to 18 carbon atoms include palmitic acid and stearic acid. As these saturated fatty acids having 16 to 18 carbon atoms, only one of them may be used alone, or two or more of them may be used in any combination.

[About condition 3]
The polyglycerin fatty acid ester of the present invention contains 15 to 50% by mass, preferably 20 to 40% by mass, of a saturated fatty acid having 22 carbon atoms in 100% by weight of the constituent fatty acids. When the content of the saturated fatty acid having 22 carbon atoms in 100% by weight of the constituent fatty acids is in such a range, the heat resistance of the whip cream obtained by whipping the foamable oil-in-water emulsified composition becomes good. Specific examples of the saturated fatty acid having 22 carbon atoms include behenic acid.

The total content of the saturated fatty acids having 16 to 18 carbon atoms and the saturated fatty acids having 22 carbon atoms in 100% by mass of the constituent fatty acids of the polyglycerin fatty acid ester of the present invention is preferably 80% by mass or more, preferably 90. It is more preferably mass% or more.

The method for producing the polyglycerin fatty acid ester of the present invention is not particularly limited, and the polyglycerin fatty acid ester is produced by a method known per se, such as an esterification reaction. For example, the outline of a preferable production method in the case of producing the polyglycerin fatty acid ester of the present invention by an esterification reaction of polyglycerin and a fatty acid is as follows.

That is, polyglycerin, fatty acid, and a catalyst are supplied to a normal reaction vessel equipped with a stirrer, a jacket for heating, a baffle plate, an inert gas blowing tube, a thermometer, a moisture separator with a cooler, and the like, and the mixture is stirred and mixed. In an atmosphere of any inert gas such as nitrogen or carbon dioxide, the water generated by the esterification reaction is removed from the system and heated at a predetermined temperature for a certain period of time.

The amount of fatty acid charged with respect to polyglycerin is preferably in the range in which the esterification rate of the obtained polyglycerin fatty acid ester is 10 to 30%. For example, when decaglycerin is used as polyglycerin, the fatty acid is preferably 1.5 to 3.0 mol per mol of decaglycerin, and when triglycerin is used, the fatty acid is 0 per mol of triglycerin. It is preferably 0.8 to 1.5 mol.

Here, the esterification rate (%) is calculated by the following formula. The ester value and hydroxyl value in the following formula are [2.3-3-1996 ester value] and [2.3.3-1996 ester value] of "Standard Oil and Fat Analysis Test Method (I)" (edited by Japan Oil Chemists' Society). 6-1996 hydroxyl value] is measured.

As the catalyst, an alkaline catalyst is usually used. Examples of the alkaline catalyst include potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate and the like. The amount of the alkaline catalyst used is 0.01 to 1.0% by mass, preferably 0.05 to 0.5% by mass, based on 100% by mass of the total amount charged (in terms of dried product).

The reaction temperature is usually 180 to 260 ° C, preferably 200 to 260 ° C. The pressure condition in the reaction is reduced pressure or normal pressure, and the reaction time is usually 0.5 to 15 hours, preferably 1 to 4 hours. The end point of the reaction is preferably determined by measuring the acid value of the reaction mixture and using the acid value of 3 or less as a guide.

After completion of the esterification reaction, if necessary, the catalyst remaining in the reaction mixture is neutralized. When the reaction temperature of esterification exceeds 200 ° C., the neutralization treatment is preferably carried out after cooling the reaction mixture to 120 to 250 ° C. When sodium hydroxide is used as a catalyst, it is preferable to add phosphoric acid (85% by mass) to the reaction mixture and mix well in the neutralization treatment.
In this case, the amount of phosphoric acid (85% by mass) added in the neutralization treatment is the amount obtained by dividing the amount of phosphoric acid calculated by the following neutralization reaction formula (Chemical Formula 1) by 0.85 (hereinafter, "" The amount is preferably more than or equal to the reference amount of phosphoric acid, and more preferably 2 to 3 times the amount of the reference phosphoric acid. Specifically, the reference amount of phosphoric acid is 0.96 g with respect to 1.0 g of sodium hydroxide.

After the neutralization treatment, it is preferably left at the same temperature for preferably 0.5 hours or more, more preferably 1 to 10 hours. If unreacted polyglycerin is separated into the lower layer, it is preferable to remove it. In addition, if necessary, treatments such as decolorization and deodorization can be performed according to a conventional method.

The polyglycerin fatty acid ester of the present invention is used as an emulsifier to be added when producing a foamable oil-in-water emulsified composition. The foamable oil-in-water emulsified composition referred to in the present invention is water in which an aqueous phase containing water and proteins is a continuous phase, and an oil phase containing oils and fats is dispersed and emulsified in the aqueous phase. It is an oil-type emulsified composition, which has a foaming property and can produce a whipped cream by whipping the composition. In the production of a foamable oil-in-water emulsified composition, an emulsifier for the purpose of stabilizing emulsification and an emulsifier for the purpose of shortening the whipping time and improving the shape retention of the whipped cream are usually used. However, the polyglycerin fatty acid ester of the present invention can be used together with a known emulsifier usually used for such a foamable oil-in-water emulsified composition, or in place of a part of the emulsifier. The emulsifier used in combination with the polyglycerin fatty acid ester of the present invention is not particularly limited, and for example, sucrose fatty acid ester, polyglycerin fatty acid ester (other than the polyglycerin fatty acid ester of the present invention), glycerin fatty acid ester, glycerin organic acid fatty acid ester, and the like. Examples thereof include sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin.

The amount of the polyglycerin fatty acid ester of the present invention used in the foamable oil-in-water emulsified composition varies depending on the composition of the composition, the amount of the emulsifier used in combination, and the like. It is 0.01 to 2.0% by mass, preferably 0.05 to 1.0% by mass with respect to 100% by mass. When the amount used is in such a range, the effect of the present invention can be sufficiently exerted without damaging the melting of the whipped cream in the mouth. A foamable oil-in-water emulsified composition containing the polyglycerin fatty acid ester of the present invention, which is produced by using the polyglycerin fatty acid ester of the present invention (hereinafter, "the foamable oil-in-water emulsified composition of the present invention"). A thing) is also one aspect of the present invention.

The water constituting the aqueous phase of the foamable oil-in-water emulsified composition of the present invention is not particularly limited as long as it is drinkable, for example, distilled water, ion exchange resin-treated water, reverse osmosis membrane (RO). Examples thereof include purified water such as treated water or ultra-filtered membrane (UF) treated water, natural water such as tap water, groundwater or distilled water, or alkaline ionized water.

The content of water in 100% by mass of the foamable oil-in-water emulsified composition of the present invention is not particularly limited, and the residue containing protein, fat and oil, the polyglycerin fatty acid ester of the present invention, and other raw materials is treated with water. Just do it.

Similarly, the proteins constituting the aqueous phase are not particularly limited as long as they are derived from animals and plants and are edible. For example, egg proteins such as whole eggs, egg whites, and egg yolks, defatted milk, defatted powdered milk, whole fat milk, concentrated milk, etc. Examples thereof include non-fat concentrated milk, milk protein such as whey protein and sodium caseinate, vegetable protein such as soybean protein, wheat protein, corn protein and corn protein, and animal protein such as gelatin, but milk protein is preferable. .. Only one of these proteins may be used, or two or more of these proteins may be used in any combination.

The protein content in 100% by mass of the foamable oil-in-water emulsified composition of the present invention is preferably 1 to 10% by mass, more preferably 2 to 8% by mass. When the protein content is in such a range, the viscosity of the foamable oil-in-water emulsified composition becomes appropriate, and one having good emulsification stability and flavor can be obtained.

The oil and fat constituting the oil phase of the foamable oil-in-water emulsified composition of the present invention is not particularly limited as long as it is generally used for foods, for example, palm oil, palm kernel oil, rapeseed oil, soybean oil, sunflower. Seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, shea butter, monkey fat, cacao butter, coconut oil and other vegetable fats and oils, milk fat, beef fat, lard , Fish oil, whale oil and other animal fats and oils, or processed fats and oils obtained by subjecting them to treatments such as hardening, sorting and ester exchange. Only one of these fats and oils may be used, or two or more of these fats and oils may be used in any combination. Since the polyglycerin fatty acid ester of the present invention has a high effect of improving emulsion stability, heat resistance, and shape retention, even when a large amount of laurin-based oil such as palm kernel oil or coconut oil is blended as the oil. , A foamable oil-in-water emulsified composition of good quality can be produced.

The content of fats and oils in 100% by mass of the foamable oil-in-water emulsified composition of the present invention is preferably 20 to 55% by mass, more preferably 30 to 45% by mass. When the content of the fat and oil is in such a range, the viscosity of the foamable oil-in-water emulsified composition becomes appropriate, and the shape-retaining property of the whipped cream obtained by whipping the composition is also improved. Since the polyglycerin fatty acid ester of the present invention has a high effect of improving heat resistance and shape retention, the content of fats and oils in 100% by mass of the foamable oil-in-water emulsified composition is, for example, 20 to 35% by mass. Even in the case of a small range, a foamable oil-in-water emulsified composition of good quality can be produced.

In addition, the foamable oil-in-water emulsified composition of the present invention has the effects of the present invention in addition to the above-mentioned water, protein, fat and oil, emulsifiers other than the polyglycerin fatty acid ester of the present invention and the polyglycerin fatty acid ester of the present invention. As long as it does not inhibit, it may contain any other component usually used for producing a foamable oil-in-water emulsified composition. Such components include, for example, citrates such as trisodium citrate, phosphates such as sodium metaphosphate, sodium pyrophosphate and sodium polyphosphate, colorants such as β-carotene, extracted tocopherols and L-ascorbin. Antioxidants such as acid palmitic acid ester, flavoring agents such as milk flavor, vanilla fragrance and orange oil, monosaccharides such as xylose, glucose and fructose, disaccharides such as sucrose, lactose and malt sugar, starch such as dextrin and starch syrup. Decomposed products and maltooligosaccharides such as maltotriose, maltotetraose, maltopentaose and maltohexaose, sugar alcohols such as sorbitol, mannitol, maltitol and reduced starch syrup, processed starch such as phosphoric acid cross-linked starch, water-soluble hemicellulose, Examples thereof include thickening stabilizers such as Arabic gum, caraginan, karaya gum, xanthan gum, guar gum, tamarind seed gum, tragant gum, pectin and locust bean gum.

The method for producing the foamable oil-in-water emulsified composition of the present invention is not particularly limited, and a method known per se can be used. For example, the outline of the preferable manufacturing method is as follows.

That is, water, protein, phosphate and the polyglycerin fatty acid ester of the present invention are heated to 50 to 95 ° C., preferably 60 to 85 ° C. to disperse or dissolve them to form an aqueous phase. On the other hand, an emulsifier other than the fat and oil and the polyglycerin fatty acid ester of the present invention is heated to 50 to 90 ° C., preferably 60 to 80 ° C. and dissolved to obtain an oil phase. While stirring the aqueous phase, the oil phase is added thereto to emulsify and further homogenize. The obtained homogenizing solution is sterilized and, if desired, homogenized again. Then, the homogenizing solution is cooled to 5 to 10 ° C. and aged at that temperature for 12 hours or more, for example, 18 to 48 hours to obtain a foamable oil-in-water emulsified composition of the present invention. As long as the effect of the present invention is not impaired, each of the above emulsifiers may be added from either the aqueous phase or the oil phase depending on the HLB.

The device for emulsifying the aqueous phase and the oil phase is not particularly limited, and for example, a normal stirring / mixing tank equipped with a stirrer, a jacket for heating, a baffle plate, or the like can be used. As the stirrer to be equipped, for example, a high-speed rotary homogenizer such as TK homomixer (manufactured by Primix Corporation) or Clairemix (manufactured by M-Technique Co., Ltd.) is preferably used. As the emulsification conditions by the homogenizer, for example, in a small machine for a laboratory, a rotation speed of 6000 to 20000 rpm and a stirring time of 5 to 60 minutes can be exemplified.

Next, examples of the high-pressure homogenizer for homogenizing the liquid emulsified by the above apparatus include a gorin homogenizer (manufactured by APV), a pressure homogenizer (manufactured by SMT), and a homogenizer (manufactured by Izumi Food Machinery). , Microfluidizer (manufactured by Microfluidex), Ultimizer (manufactured by Sugino Machine Limited), Nanomizer (manufactured by Nanomizer) and the like are preferably used. The emulsification condition (pressure) by the homogenizing machine varies depending on the specifications of the apparatus and is not uniform, but for example, 5 to 30 MPa can be exemplified. By the homogenization treatment, the lipids in the liquid are made finer, and the average particle size is about 1 to 5 μm, and the lipids are uniformly dispersed. In addition, instead of the above homogenization treatment machine, a homogenization treatment machine such as an ultrasonic emulsifier may be used.

The method for the sterilization treatment is not particularly limited, and examples thereof include a high-temperature short-time sterilization method and an ultra-high-temperature sterilization method. Examples of sterilization conditions by the high-temperature short-time sterilization method include sterilization conditions at 72 ° C. for 15 seconds, 80 to 85 ° C. for 10 to 15 seconds, and the like. Further, examples of the sterilization conditions by the ultra-high temperature sterilization method include sterilization conditions at 120 to 130 ° C. for 2 seconds, 150 ° C. for 1 second, and the like. Examples of the ultra-high temperature sterilization method include a direct heating method such as a steam injection method in which steam is directly blown into a foamable oil-in-water emulsified composition, and an indirect heating method using a surface heat exchanger such as a plate or a tube. Be done. If desired, the sterilized liquid is passed through a homogenizing treatment machine again and then rapidly cooled using a heat exchanger or the like.

The foamable oil-in-water emulsified composition of the present invention can produce a whipped cream by whipping by a conventional method. Examples of the device for whipping the foamable oil-in-water emulsified composition of the present invention include a Kenwood mixer (manufactured by Kenwood Co., Ltd., UK), a hobart mixer (manufactured by HOBART CORPORATION), and a vertical mixer (for example, Kanto Mixer Industry Co., Ltd.). , Aikosha Seisakusho Co., Ltd., etc.) and continuous whipping equipment (for example, Mondomix Co., Ltd., CP Engineering Co., Ltd., etc.) and the like.

The whipped cream obtained by whipping the foamable oil-in-water emulsified composition of the present invention can be used, for example, for filling cake nappes, roll cakes, and the like. Further, by filling the whipped cream in a piping bag-shaped plastic triangular bag container or the like and squeezing it out of the container, it can be used for decoration of sweets and desserts such as cakes, mousses, ice creams and parfaits.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.

[Manufacturing of triglycerin mixture]
20 kg of glycerin was charged into a reaction vessel equipped with a stirrer, a thermometer, a gas blow tube and a water separator, 100 ml of a 20 w / v% aqueous solution of sodium hydroxide was added as a catalyst, and a glycerin condensation reaction was carried out at 250 ° C. in a nitrogen gas stream for 4 hours. went. The obtained reaction product is cooled to about 90 ° C., about 20 g of phosphoric acid (85% by weight) is added to neutralize the product, the mixture is filtered, and the filtrate is distilled under reduced pressure at 160 ° C. and 250 Pa to glycerin. The distillation residual liquid is further vacuum-distilled under high vacuum conditions of 200 ° C. and 20 Pa to recover diglycerin, and the distilled residual liquid is vacuum-distilled under high vacuum conditions of 240 ° C. and 20 P. A fraction of about 1.5 kg containing 8% glycerin, 84% triglycerin and 7.5% tetraglycerin was obtained. 1% activated carbon was added to the fraction, decolorized under reduced pressure, and then filtered to obtain a triglycerin mixture (prototype A). The obtained triglycerin mixture had a hydroxyl value of 1165 and an average degree of polymerization of about 3.0.

[Manufacturing of polyglycerin fatty acid ester]
(1) Raw materials 1) Triglycerin mixture (prototype A; average degree of polymerization about 3.0)
2) Decaglycerin mixture (trade name: polyglycerin # 750; average degree of polymerization 10; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
3) Palmitic acid (trade name: palmitic acid 98; palmitic acid content of about 98% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.)
4) Stearic acid (trade name: NAA-180; stearic acid content of about 97% by mass; manufactured by NOF CORPORATION)
5) Behenic acid (trade name: behenic acid 85; behenic acid content of about 89% by mass; manufactured by Miyoshi Oil & Fat Co., Ltd.)

(2) Amount of raw materials charged Table 1 shows the amount of raw materials charged for prototypes 1 to 9 of polyglycerin fatty acid esters produced using the above raw materials. Of these, prototypes 1 to 7 are examples according to the present invention, and prototypes 8 and 9 are comparative examples thereof.

(3) Method for producing polyglycerin fatty acid ester A 500 mL four-necked flask equipped with a stirrer, a thermometer, a gas blow tube and a water separator is charged with raw materials according to the charged amount shown in Table 1 and hydroxylated as a catalyst. After adding 3.5 mL of a 10 w / v% aqueous solution of sodium and performing an esterification reaction at 245 ° C. for about 2.5 hours in a nitrogen gas stream under normal pressure, the temperature is further raised to 255 ° C. and the esterification reaction is carried out for about 0.5 hours. Was done. After confirming that the acid value of the reaction solution is 2 or less, the reaction solution is cooled to about 250 ° C., 0.49 g of phosphoric acid (85% by mass) is added to neutralize the catalyst, and the reaction solution is further added. After cooling to about 150 ° C., the mixture was filtered to obtain about 250 g of each of the polyglycerin fatty acid ester prototypes 1 to 9.

(4) Fatty acid content and esterification rate For the above prototypes 1 to 9, the saturation of 16 to 18 carbon atoms in 100% by mass of the constituent fatty acids is based on the ratio of the fatty acid composition and the charged amount of each fatty acid used as a raw material. The contents of fatty acids and saturated fatty acids having 22 carbon atoms were calculated. In addition, the esterification value and the hydroxyl value were measured, respectively, and the esterification rate was calculated. The results are shown in Table 2.

[Preparation of foamable oil-in-water emulsified composition]
(1) Raw materials 1) Ion-exchanged water 2) Skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.)
3) Sodium hexametaphosphate 4) Refined palm kernel oil (rising melting point about 28 ° C; manufactured by Fuji Oil Co., Ltd.)
5) Hardened palm kernel oil (rising melting point about 40 ° C)
6) Hardened rapeseed oil (rising melting point about 35 ° C; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
7) Emulsifiers other than the test emulsifier 7-1) Crude lecithin (manufactured by Nisshin Oillio)
7-2) Sorbitan oleic acid ester (trade name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
7-3) Glycerin stearic acid ester (trade name: Emarji MS; manufactured by RIKEN Vitamin Co., Ltd.)
7-4) Glycerin oleic acid ester (trade name: Emulgie OL-100H; manufactured by RIKEN Vitamin Co., Ltd.)
7-5) Diglycerin myristic acid ester (trade name: Poem DM-100; manufactured by RIKEN Vitamin Co., Ltd.)
7-6) Diglycerin palmitic acid ester (trade name: Poem DP-95RF; manufactured by RIKEN Vitamin Co., Ltd.)
8) Test emulsifier (polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 3 or more)
8-1) Prototype 1 (triglycerin stearic acid behenic acid ester)
8-2) Prototype 2 (decaglycerin palmitic acid behenic acid ester)
8-3) Prototype 3 (decaglycerin stearate behenic acid ester)
8-4) Prototype 4 (decaglycerin stearate behenic acid ester)
8-5) Prototype 5 (decaglycerin stearate behenic acid ester)
8-6) Prototype 6 (decaglycerin stearate behenic acid ester)
8-7) Prototype 7 (decaglycerin stearate behenic acid ester)
8-8) Prototype 8 (decaglycerin palmitic acid stearic acid ester)
8-9) Prototype 9 (decaglycerin stearic acid ester)
8-10) Decaglycerin behenic acid ester (trade name: SY Glycer HB-750; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)

(2) Formulation of raw materials Tables 3 and 4 show the composition of the foamable oil-in-water emulsified compositions 1 to 16 prepared using the above raw materials. Of these, the foaming oil-in-water emulsified compositions 1 to 10 are examples using the polyglycerin fatty acid ester of the present invention, and the foaming oil-in-water emulsified compositions 11 to 16 are comparative examples thereof. is there. For the purpose of ensuring a certain level of foaming property in all experimental systems, each foaming oil-in-water emulsified composition has a test emulsifier (polyglycerin having an average degree of polymerization of 3 or more) to be compared in effect. Polyglycerin fatty acid ester), as well as known emulsifiers (crude lecithin, sorbitan oleic acid ester, glycerin stearic acid ester, glycerin oleic acid ester, diglycerin) commonly used in the production of foamable oil-in-water emulsified compositions. Myristic acid ester and diglycerin luminic acid ester) were appropriately combined and added in predetermined amounts.
Each foamable oil-in-water emulsified composition was prepared in an amount such that the total amount of raw materials was 900 g.

(3) Method for adjusting foamable oil-in-water emulsified composition 1) Put a predetermined amount of ion-exchanged water, skim milk powder, sodium hexametaphosphate and test emulsifier in a 2 L stainless steel jug and heat to 85 ° C with stirring. The mixture was mixed and dissolved, and this was used as an aqueous phase.
2) On the other hand, put a predetermined amount of refined palm kernel oil, hardened palm kernel oil, hardened rapeseed oil and emulsifiers other than the test emulsifier into another 2L stainless steel jug, and heat to 80 ° C with stirring to mix and dissolve. This was used as the oil phase.
3) While stirring the aqueous phase at 3000 rpm using a TK homomixer (model: MARKIIfmodel; manufactured by Primix Corporation), the oil phase is gradually added, and then emulsified at 8000 rpm for 5 minutes, and the obtained emulsion is further pressurized. It was homogenized at a pressure of 8 MPa with a formula homogenizing machine (model: LAB1000; manufactured by SMT).
4) The obtained homogenizing solution was cooled to 10 ° C. or lower and aged at 5 ° C. for 48 hours to obtain foamable oil-in-water emulsified compositions 1-16.

[Various evaluations of foamable oil-in-water emulsified composition]
Various evaluations were carried out on the physical properties of the foaming oil-in-water emulsified composition and the whipped cream obtained by whipping them, melting in the mouth, and the like.

(1) Evaluation of emulsification stability Put 50 g each of foamable oil-in-water emulsification compositions 1 to 16 and a stirring magnet (length 35 mm x diameter 8 mm) in a 100 mL Erlenmeyer flask, and cover with a plastic wrap film. The mixture was refrigerated in a refrigerator (5 ° C.) for 6 hours. After refrigerating, the mixture was transferred to an incubator at 20 ° C. and allowed to stand for another 30 minutes. Then, a magnetic stirrer (model: RO-5-Power; manufactured by IKA) was used to stir at the maximum speed (about 1100 rpm). The time from the start of stirring to the decrease in fluidity of the foamable oil-in-water emulsified composition was measured and symbolized according to the following criteria. The results are shown in Table 6.
⊚: Very good No decrease in fluidity was observed even after 5 minutes or more from the start of stirring ○: Good The fluidity decreased in 4 minutes 30 seconds or more and less than 5 minutes from the start of stirring Δ: Slightly bad Start of stirring Liquidity decreased in 4 minutes or more and less than 4 minutes and 30 seconds. ×: Poor fluidity decreased in less than 4 minutes from the start of stirring.

(2) Evaluation of whipping time 500 g of foamable oil-in-water emulsified composition 1 to 16 and 50 g of granulated sugar were placed in a whipping bowl cooled to 10 ° C. by passing a refrigerant through a jacket, and a desktop mixer (model: Kenmix KM-) was placed. 300; manufactured by Aikosha Seisakusho Co., Ltd.) was used to whip at a set speed of 5 (about 420 rpm) to prepare a whipped cream. The time when the hardness of the whip cream reached 0.25 N by the following measuring method was set as the end point of foaming, and the whipping time until reaching the end point was measured. The measured whip time was symbolized according to the following criteria. The results are shown in Table 6.
◎: Very good whipping time less than 4 minutes ○: Good whipping time 4 minutes or more, less than 6 minutes △: Slightly bad whipping time 6 minutes or more, less than 8 minutes ×: Bad whipping time 8 minutes or more

<Measuring method of whipped cream hardness>
Fill a plastic truncated cone-shaped container (capacity 90 mL; inner diameter: top 65 mm, bottom 45 mm) with whipped cream to the fullest extent, and texture analyzer (model: EZ-Test; φ14 cylindrical jig mounted; approach speed 120 mm / The maximum stress (N) from the surface of the whipped cream to the inside of the whipped cream by 20 mm was measured using min; manufactured by Shimadzu Corporation).

(3) Evaluation of heat resistance and shape retention The whipped cream prepared in (2) above was filled in a piping bag to which a mouthpiece was attached, and the whipped cream was squeezed out onto a plastic tray for modeling. The plastic tray was covered, transferred to an incubator at 25 ° C., and allowed to stand for 1 hour. Then, the state of the whipped cream taken out from the incubator and formed was observed and symbolized according to the following criteria. The results are shown in Table 6.
◎: Very good No shape loss or water separation ○: Good Slight shape loss or water separation is seen, but appearance is almost the same as before standing △: Slightly bad shape loss or water separation is seen, before standing Feeling a change in appearance compared to ×: Bad shape loss and water separation are remarkable, and the change in appearance is clear compared to before standing.

(4) Evaluation of melting in the mouth The whipped cream prepared in (2) above was filled in a container and refrigerated in a refrigerator (5 ° C.) for 4 hours. After refrigerating, a sensory test was conducted on the melting of whipped cream in the mouth. The sensory test was performed by 5 panelists according to the evaluation criteria shown in Table 5, and the results were obtained by calculating the average value of the scores of the 5 persons and symbolized according to the following criteria. The results are shown in Table 6.
◯: Good average value 2.5 or more Δ: Slightly bad average value 1.5 or more, less than 2.5 ×: Bad average value less than 1.5

As is clear from the results in Table 6, the foamable oil-in-water emulsified compositions 1 to 10 of the examples using the polyglycerin fatty acid ester of the present invention all have emulsion stability, whipping time, heat resistance and heat resistance. The evaluation results were better than good in all of the shape retention and melting in the mouth.
On the other hand, the foamable oil-in-water emulsified compositions 11 to 16 of the comparative example were inferior in evaluation results in at least one or more items.

Claims (1)

Foamable oil-in-water emulsification composition containing 0.01 to 2.0% by mass of an emulsifier for a foamable oil-in-water emulsification composition which is a polyglycerin fatty acid ester satisfying the following conditions 1 to 3 and the following emulsifier. ..
Condition 1: The average degree of polymerization of polyglycerin is 3 or more.
Condition 2: The content of saturated fatty acids having 16 to 18 carbon atoms is 50 to 85% by mass in 100% by mass of constituent fatty acids.
Condition 3: The content of saturated fatty acid having 22 carbon atoms is 15 to 50% by mass in 100% by mass of constituent fatty acids.
Emulsifiers: sucrose fatty acid ester, polyglycerin fatty acid ester (excluding polyglycerin fatty acid ester, which is an emulsifier for foaming oil-in-water emulsifier composition), glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, poly One or more emulsifiers selected from the group consisting of oxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin