JPS5831910B2 - Foaming oil-in-water emulsified fat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a foamable oil-in-water emulsified fat and a method for producing the same.

Specifically, the present invention can be used as a substitute for fresh cream in desserts,
Suitable for use in icing and toppings for cakes, etc., especially when frozen during distribution and storage, thawed and foamed before use, or foamed and frozen in advance, placed in the distribution and storage process, and used when needed. The present invention relates to a cream composition that gives a foamed cream of excellent quality even when thawed, and a method for producing the same.

Traditionally used in desserts, cake icing, and toppings.

Foamed creams (fresh cream and substitutes for fresh cream are collectively referred to as creams) are made by combining fresh cream or an aqueous phase containing animal and vegetable oils and fats and non-fat milk solids in the presence of an emulsifier, etc. Foaming oil-in-water type emulsified fat obtained by emulsification has been used, which is raised each time it is used.

However, the work of foaming these creams is very delicate, and obtaining the optimal foaming state and keeping it stable requires considerable technical skill, and the work itself is very time-consuming. It was necessary.

In addition, Western confectionery products using such foamed creams are subject to a 5.
It is said that it can last for only 3 to 4 days even in a refrigerator at °C.
It is difficult to preserve confectionery, and planned production cannot be carried out, which is a major reason for preventing the rationalization of the Western confectionery manufacturing industry.

In order to solve this problem, by foaming cream in advance and manufacturing the foamed cream as a product, confectionery manufacturers can purchase the foamed cream and sell it directly into Western confectionery. It is desirable that the confectionery can be used for further storage by freezing.

For this purpose, the foamed cream must be in a form that can withstand distribution and storage, and considering the problems of spoilage and defoaming of the foamed cream, it is necessary to freeze it. It is preferable.

On the other hand, for confectionery manufacturers, it is important not only to use whipped cream as described above, but also to use whipped cream when whipping unfrothed cream. It is desirable to freeze and preserve the confectionery products manufactured by the above-mentioned method from the viewpoint of planned production and mass production of confectionery products.

For this reason, reams are preferable because the foamed product can withstand freezing and thawing processes, and its quality hardly changes substantially between before freezing and after thawing.
Even if creams are frozen as they are during the distribution and storage process, then thawed and foamed at the time of use, if we want to provide high-quality foamed creams, the distribution and storage of creams must be carefully controlled. Since it can be carried out in a frozen state, it can withstand freezing and thawing processes, its quality remains virtually unchanged between before and after thawing, and after thawing, it can be foamed to provide excellent physical properties. Reams are preferable as they give a raised cream.

Furthermore, if creams are ultra-high-temperature sterilized and packaged aseptically, they can be distributed and stored for long periods in a wide temperature range from freezer to refrigerator temperatures. There is a strong demand in related industries for reams that can sufficiently withstand freezing and thawing processes, and whose quality hardly changes substantially between before and after thawing.

However, if currently commercially available or conventionally known creams are subjected to freezing treatment before or after foaming, the emulsification may be destroyed due to the rise of the internal square due to the formation of ice crystals during freezing. Protein denaturation occurs, and as a result, emulsification inversion and syneresis occur after thawing, and thawed creams or foamed creams are no longer usable for practical use.

For example, the results of the present inventors' freezing of fresh cream or a conventionally known creamy fat mixture before or after foaming and thawing are shown in Table 1. In this case, solidification due to emulsification inversion, separation of the oil phase and aqueous phase, deterioration of foaming properties, etc. may occur, and if freezing occurs after foaming, air bubbles may coalesce, defoaming phenomenon, or foaming may occur due to excessive progress of emulsification inversion. Creams obtained after thawing or foamed creams are not suitable for practical use, regardless of whether freezing is performed before or after foaming. It was impossible to serve it.

In recent years, creams have been produced that suppress emulsion reversal and syneresis after freezing and thawing by adding sugars and thickening agents, but these creams are also processed by freezing and thawing before foaming. If foaming is carried out, the foaming property will decrease, and if artificial flowers are made into sponge cakes etc. after foaming, and then subjected to freezing, thawing, etc., phenomena such as cracking and deformation may occur. Furthermore, if artificial flowers are made into sponge cakes etc. after being foamed and then subjected to freezing, thawing, etc., the shape may be distorted, and the air bubbles that were sealed during foaming on the surface of the foamed cream may If a pock-shaped defoaming surface appears due to coalescence, and if it is further subjected to ultra-high temperature instant sterilization, water from the foamed cream may be removed when it is frozen and thawed after foaming, or when it is foamed after freezing and thawing. The amount of separation was extremely large, and the practical value was low.

The present inventors conducted intensive research to improve the lack of freeze-thaw resistance in existing creams, and as a result, the present inventors developed an emulsifier system mainly based on sorbitan unsaturated fatty acid esters and/or lecithin, and creams containing egg yolk. The present invention was achieved by discovering that an oil-in-water type emulsified fat with a fat percentage has excellent freeze storage stability and freeze-thaw stability, and that its freeze-thaw resistance is stable even when subjected to ultra-high temperature instant sterilization treatment.

The foamable oil-in-water emulsified fat of the present invention is (a) fat 18-35
% (by weight, the same hereinafter) and (b) 65-82% of the aqueous phase containing non-fat milk solids, sugars and egg yolks and stabilizers.
and (C) an emulsifier that combines sorbitan unsaturated fatty acid ester and/or lecithin with a hydroxyl value of 250 or more, sucrose fatty acid ester, and glycerin fatty acid ester and/or sorbitan saturated fatty acid ester with an iodine value of less than 40 0.2 to 2.0 %.

The oils and fats that can be used in the present invention are natural animal and vegetable oils, synthetic triglycerides, and oils and fats obtained by subjecting them to treatments such as hydrogenation, isomerization, transesterification, and fractionation, either singly or as a mixture, and especially with 5FI at 10°C. (Solid fat content coefficient) is 20-50, rising melting point 25-40℃
For example, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, coconut oil, rapeseed oil,
Various animal and vegetable oils and fats such as kapok oil, milk fat, butter oil, lard, beef tallow, fish oil, and whale oil, and hydrogenation of them.
Examples include fats and oils obtained through treatments such as isomerization, transesterification, and fractionation.

The emulsified fat of the present invention contains 18 to 35 weight squares of the above fats and oils.

If the oil content is less than 18%, foaming may not be sufficient or the shape retention of the optimal foaming state may not be satisfactory.On the other hand, if the oil content exceeds 35%, the viscosity of the emulsified fat may decrease. If it becomes too high, the overrun during foaming will be low, the stability regarding shape retention and texture will be poor in the optimal foaming state, and solidification will proceed quickly, so 18 to 35% by weight is appropriate. .

The results of experiments conducted by the present inventors regarding the relationship between the fat content and the physical properties of the foamable emulsified fat are shown in Table 2, which supports the above fact.

The aqueous phase of the emulsified fat of the present invention contains nonfat milk solids, egg yolk, sugars, and stabilizers as essential components.

Sources of such non-fat milk solids include, for example, animal milk such as cow's milk, skim milk, condensed milk, skim condensed milk, powdered milk, skim milk powder, frozen concentrated skim milk, sweetened concentrated buttermilk, powdered buttermilk, powdered whey cream casein, sodium Caseinate, etc., and the amount of non-fat milk solids is preferably 2 to 7% by weight based on the total emulsified fat from the viewpoint of flavor and viscosity of the emulsified fat.

It is also possible to replace part of the non-fat milk solids with vegetable protein such as soybean protein.

Furthermore, when skim milk powder, powdered milk, etc. are used as a source of non-fat milk solids, it is preferable to add various phosphates.

Phosphate mainly has a hydrogen ion concentration buffering effect, a metal ion sequestering effect, an anti-thickening effect, etc., and contributes to stabilizing the quality of the emulsified fat, and is added as necessary.

As such phosphates, monobasic sodium phosphate, dibasic sodium phosphate, tertiary sodium phosphate, sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate, etc. can be used, and they can be used in combination with other salts such as citrate. In some cases, it may be even more effective.

Further, in the present invention, egg yolk is used in an amount of 0.1 to 10%.

The amount of egg yolk added has an important meaning, as it can improve or deteriorate the physical properties of the product depending on the amount added.

According to the experimental results of the present inventors, the amount of egg yolk added is preferably within the range of 0.1 to 1.0% when using the emulsifier system of the present invention, and the amount of egg yolk added is preferably within the range of 0.1 to 1.0%. This impairs the physical properties and flavor of the synthetic cream product, making it difficult to obtain the desired product of the present invention.

The addition of egg yolk is very effective in preventing the separation of whey from the foamed cream after freezing and thawing, which is caused by ultra-high temperature instant sterilization.

The results of experiments conducted by the present inventors regarding ultra-high temperature instant sterilization treatment and addition of egg yolk are shown in Table 3, and support the above facts.

In addition, examples of sugars contained in the aqueous phase of the emulsified fat of the present invention include sucrose, fructose, glucose, lactose, maltose, sorbitol, invert sugar, corn syrup, and oligosaccharides, and the amount of these sugars is determined based on sweetness. For example, in the case of only sucrose, it is preferable to use 10 to 15%, but in order to minimize the size of ice crystals generated by freezing of water during freezing, it is recommended to increase the amount of solid content in the aqueous phase. Preferably,
Reduce the amount of sugar by 1 by combining with low sweetness corn syrup, etc.
The content is preferably 5 to 30% by weight.

Furthermore, the aqueous phase of the emulsified fat of the present invention contains a stabilizer as an essential component in order to prevent ice crystals from becoming gigantic during freezing and to prevent syneresis during thawing.

Examples of such stabilizers include natural gums such as guar gum, tamarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate. The amount varies slightly depending on the type, but is preferably 0.1 to 0.4% by weight.

If it is less than 0.1%, it will take longer than necessary to reach the optimal foaming state when foaming the emulsified fat, and if it exceeds 0.4%, the viscosity of the emulsified fat will become too high. It is also undesirable because it impairs the texture.

Further, the sorbitan unsaturated fatty acid ester used in the emulsified fat of the present invention is a fatty acid containing 50%, preferably 70% or more of unsaturated fatty acids having 16 to 22 carbon atoms and sorbitan or sorbitan as the main components, and sorbitan ,
It is a mixture containing a monoester as a main component with a mixture containing sorbite and a small amount of di- or tri-ester or other polyester, and has a hydroxyl value of 250 or more.

Here, the hydroxyl value is the number of hicpotassium hydroxides required to neutralize the acetic acid required to acetylate free hydroxyl groups contained in 1 g of sample.

The hydroxyl value of this sorbitan unsaturated fatty acid ester is closely related to the foaming property of the emulsified fat and the shape retention of the foamable emulsified fat, and when the hydroxyl value is less than 250, the foaming property of the emulsified fat is As a result, it takes longer to reach the optimum foaming state, and the foamed emulsified fat also has poor shape retention.

Furthermore, the lecithin used in the present invention is a lecithin whose main component is phosphorus, such as phosphatidyl choline, phosphatidyl ethanolamine, or inositol phosphatide, which is commonly called "lecithin."``Flle'' refers to substances such as soybean lecithin and egg yolk lecithin.

The amount of sorbitan unsaturated fatty acid ester and/or lecithin is 60 to 90% by weight, especially 70 to 8% by weight of the total amount of emulsifier.
It is preferable that the proportion is 0% by weight; if it is less than 60%, it will take a very long time to reach the optimum foaming state and the shape retention will be weak; on the other hand, if it exceeds 90%, the foaming property will be The viscosity of the emulsified fat is extremely high and the overrun is also low, making it unsuitable for practical use.

Table 4 shows the results of experiments conducted by the present inventors regarding the relationship between the hydroxyl value or the amount of the sorbitan unsaturated fatty acid ester and the physical properties of the foamable oil-in-water emulsified fat. It is supported.

Furthermore, sucrose fatty acid ester, which is an essential component of the emulsifier contained in the emulsified fat of the present invention, is a monomer of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose.
, G-tly, tetra-venter ester, etc., or mixtures thereof, and among these, those having an HLB of 2 to 7 are preferred.

As the sucrose fatty acid ester of HLB2, for example, Tory,
Some compositions include about 90% tetra- and higher polyesters, about 10% hepnotic and di-esters, and examples of sucrose fatty acid esters of I (LB 7) include about 6-g, tri- and higher polyesters.
0% and about 40% monoester.

Further, as the glycerin fatty acid ester with an iodine value of less than 40 used in the emulsified fat of the present invention, for example, a monoester of glycerin and a saturated and/or unsaturated fatty acid having 16 to 22 carbon atoms, or a monoester containing the monoester as the main component. ,
Some contain diesters, etc., and particularly preferably those whose main component is a monoester of glycerin and a fatty acid having 16 to 18 carbon atoms.

Furthermore, the sorbitan saturated fatty acid ester used in the present invention includes a saturated fatty acid having 16 to 22 carbon atoms or a mixture of it and a small amount of unsaturated fatty acid, sorbitan, or a mixture containing sorbitan as a main component and sorbitol or sorbite. The main component is monoester, and contains polyester such as di- or tri-ester.

Among these, particularly preferred are those in which the saturated fatty acid content in the bound fatty acids is 80% by weight or more, and the monoester content is 50% by weight or more.

The saturated fatty acids constituting the various emulsifiers mentioned above include, for example, myristic acid, palmitic acid, stearic acid,
Among them, palmitic acid and stearic acid are particularly preferred, and unsaturated fatty acids include oleic acid, seamarinic acid, linoleic acid, elaidinoic acid, liluic acid, etc. Oleic acid, seamarinic acid and linoleic acid are preferred.

Emulsifiers generally have a bad flavor, and it is preferable to add as little amount as possible to emulsified fat in the form of a cream since the product itself is eaten directly, but in the case of the emulsified fat of the present invention, the total amount of emulsifier is At least 0.2% by weight is required.

However, if it exceeds 2% by weight, not only will the flavor deteriorate, but it will take too long to reach the optimal foaming state.
It is not suitable as a foaming emulsified fat for producing a foaming emulsified fat by continuous mechanical foaming, and the shape retention of the foaming emulsified fat after freezing and thawing becomes poor, and the emulsifier eventually loses its shape. 0.2 in quantity
~2.0% by weight is preferred.

In addition, as the ultra high temperature instant sterilization (hereinafter referred to as UHT sterilization) machine used to sterilize emulsified fat in the present invention, a machine that employs either an indirect heating method or a direct heating method can be used. can.

Such UHT sterilization equipment is of an indirect heating type, such as APV/plate type UE (T sterilization equipment (manufactured by APV), C, P, UI (T sterilization equipment (manufactured by Creamery Package), Storck).・Tubular type Ul (T sterilizer (manufactured by Storck), direct heating type, Ubelization sterilizer (manufactured by APV)
, Alfa Laval TIS sterilizer (manufactured by Alfa Laval), Laguiar UHT sterilizer (manufactured by Laguiar), Paralyzator (manufactured by Palash & Silkepork), C, P, Vac-Heat, UHT sterilizer (
(manufactured by Creamery Package Co.), etc., and you can select one from these as appropriate.

The foamable oil-in-water emulsified fat of the present invention can be purchased by a confectionery manufacturer, and by simply freezing it, the foamable emulsified fat (refers to foamed emulsified fat) is always fresh.

) is suitable for producing frozen foaming cream products that can be used as toppings, fillers, and icings.

In addition, even when confectionery made of artificial flowers using the foamed emulsified fat is frozen and preserved, the quality of the foamed emulsified fat does not deteriorate at all.
It enables long-term storage of Western confectionery and even planned production.Furthermore, even if it is not foamed, if freezing becomes necessary for distribution or storage, even if frozen, thawed emulsified fat can be used. There is virtually no deterioration in quality of the product itself, and it is suitable for freezing itself for distribution and storage.

Furthermore, the emulsified fat of the present invention has excellent adaptability to continuous foaming equipment when producing foamed emulsified fat.

There are two types of foaming devices: batch type and continuous type. Examples of the former include Kanto Mixer (product name, manufactured by Kanto Mixer Co., Ltd.) and Kenwood Mixer (product name, manufactured by Kenwood Aiko Co., Ltd.).
, Pressure Cake Mixer (trade name, manufactured by Fujisawa Seisakusho Co., Ltd.) and the like, and examples of the latter include Oakes Mixer (trade name, manufactured by Oaks Corporation).

When producing foaming creams, a continuous foaming device is preferable in terms of work efficiency, but ordinary fresh cream or conventionally known cream compositions can be produced using a conventionally known continuous foaming device. It was unsuitable for producing foaming cream.

For example, in the case of a continuous cake mixer, which is conventionally known as a continuous foaming device, liquid cream is pumped into the mixer, and gas is applied to the cream just before it enters the mixer or to the cream that has entered the mixer. The foamed cream is then forced out of the mixer by the force of the inflow of unfoamed cream that is continuously fed into the mixer. For example, one part of the mixer includes at least two disk-shaped bodies each having a large number of protrusions on at least one side, which are positioned so that the surfaces with the protrusions face each other, and the protrusions are One of the two disc-shaped bodies facing each other is rotated, and the other one is fixed or rotated in the opposite direction, and has protruding parts of the two disc-shaped bodies. The mechanism is such that the material to be stirred is stirred and mixed between the surfaces.

When using such a continuous foaming device, the foamed cream must be pushed out of the mixer naturally by the force of the inflow of the cream that enters the mixer one after another. Conventionally known cream compositions have a mixing time (dwelling time) in a mixer.
The degree of foaming and solidification change sensitively depending on the conditions, and if the above time is even slightly longer than the optimum condition,
As the degree of foaming and solidification increases rapidly, this causes an increase in the resistance in the pipe after the exit of the mixer and a decrease in the extrusion flow rate.
The longer the cream is stirred, the more the cream solidifies, resulting in the phenomenon of ``clogging''.

If the operation continues, the pump used to send the cream to the mixer will eventually become clogged.
The foamed cream that caused this phenomenon is extruded, but immediately after that, the flow rate increases rapidly, and the liquid cream that has not been sufficiently foamed is extruded, making it impossible to obtain foamed cream of a certain quality. There isn't.

In order to improve this point, for example, the foamed cream is sucked out from the outlet of the mixer using a pump, etc., and the speed at which the cream is fed into the mixer and the speed at which the foamed cream is taken out from the mixer are appropriately balanced. Although it is possible to eliminate the above-mentioned drawbacks to some extent by devising the equipment, there are still limits to the control of the foaming conditions and the operating conditions of the equipment.

However, when the foamable oil-in-water emulsified fat produced according to the present invention is foamed, the degree of foaming and degree of solidification with respect to stirring time change very slowly near the optimal foaming state. Even if the stirring time for foaming is a little too short or too long, it does not affect the foaming state much, and is very suitable for foaming by the continuous foaming device as described above.

In addition, even when foaming is performed using a batch-type foaming device, the foaming state does not change much even if the stirring time becomes a little longer, and even those who are inexperienced in producing foamed creams, such as housewives, can easily make mistakes. This makes it possible to produce high-quality foaming cream.

Figure 1 shows conventional foamable oil-in-water emulsified fats including 45% hydrogenated soybean oil (rising melting point 33°C), 5% skim milk powder, and 1 sucrose.
0%, lecithin 15%, sucrose fatty acid ester (HLB7
) 0.6%, water 376%, monoglyceride (iodine value 3
0) 0.3%, hydrogenated soybean oil (rising melting point 33°
C) 25%, skim milk powder 5%, corn syrup solid 1
0%, sucrose 10%, egg yolk 0.3%, carrageenan 0.1
5%, sodium hexametaphosphate 0.1%, hydroxyl value 30
0.4% sorbitan monooleate, 0.05% sucrose fatty acid ester (HLB4), 0.05% glycerin monostearate, and 49.25% water, and uses a cream that has been UHT sterilized using a conventional method. The results of investigating the relationship between the foaming time and the hardness of the foamed emulsified fat are illustrated.

Here, the foaming time is the time when emulsified fat 100 (Bi') is foamed using a Kenwood mixer. The hardness was measured using a card meter using a Kaba board.

From Figure 1, the foamable emulsified fat of the present invention shows almost no change in the hardness of the foamed emulsified fat even if it is stirred for a certain period of time, whereas the conventional foamable emulsified fat requires a longer stirring time. It can be seen that the hardness of the foamed emulsified fat increases rapidly over time.

This also makes clear the above characteristics of the emulsified fat of the present invention.

Examples of the present invention will be given below, and the present invention will be further explained in detail.

Example 1 20 parts by weight of hydrogenated soybean oil with an elevated melting point of 33°C and 5 parts by weight of coconut oil were dissolved and mixed by heating to about 65°C, and 0.4 parts by weight of sorbitan monooleate (hydroxyl value 300) and glycerin monostear A mixture of glycerol monooleate and glycerol monooleate (
Iodine value 30) and 0.1 part by weight are dissolved to form an oil phase.

Separately, 4.9 parts by weight of skim milk powder, 10 parts by weight of corn syrup solid (DE, 42), 5 parts by weight of white sugar, 5 parts by weight of glucose, 0.3 parts by weight of egg yolk, 0.07 parts by weight of sodium hexametaphosphate, carboxylic acid Methyl cellulose 0
．． 15 parts by weight and 0.0 parts by weight of sucrose fatty acid ester (HLB4).
1 part by weight is dissolved in 49 parts by weight of water at around 40°C to form an aqueous phase.

The oil and water phases were mixed and stirred to form an oil-in-water emulsion.

Next, this was maintained at around 40'C, then treated with a homogenizer made by Sanwa Kikai at a homogenization rate of 50 kg/-, and then heated to 140'C with a VTIS sterilizer (UHT sterilizer made by Alfa Laval).
After sterilizing for 3 seconds and cooling to around 70°C, homogeneous E 50 kg/CI? Homogenized with L.

After homogenization, the mixture was rapidly cooled to 10°C in a plate cooler, and then aged in a refrigerator at 5°C for 18 hours or more.

When this was foamed using a continuous cake mixer (trade name: Continuous Cake Mixer, manufactured by Suga Kikai Co., Ltd.), the result was a finely foamed creamy composition with an overrun of 138% and a shape retention of 38g/-. I got something.

The foamed cream composition was heated to -20°C in about 8 hours, frozen for 2 weeks, and then thawed in a refrigerator at 5°C for about 20 hours.
A foamed creamy composition with good texture and good flavor was obtained.

Furthermore, the emulsified fat that had been frozen before foaming was thawed and had good foaming properties.

Example 2 200 parts by weight of hydrogenated palm soft oil with an elevated melting point of 37°C and 50 parts by weight of beef and dairy fat were dissolved and mixed by heating to about 65°C to prepare 4.5 parts by weight of sorbitan monooleate (hydroxyl value 315) and sorbitan. 1 part by weight of monostearate is dissolved to form an oil phase.

Separately, 30 parts by weight of skim milk powder, 180 parts by weight of milk, and corn syrup solid ■E.

42) 80 parts by weight, 100 parts by weight of white sugar, 4 parts by weight of egg yolk, 0.7 parts by weight of sodium tripolyphosphate, 1 part by weight of carrageenan, 1 part by weight of sucrose fatty acid ester (HLB4), and 340 parts by weight of water at around 40°C. Dissolve in water to form an aqueous phase.

The oil phase and water phase were mixed and stirred and kept at around 50°C to form an oil-in-water emulsion, which was then subjected to a homogeneous strain of 30 ky.
Homogenize with /cri't (one-stage homogenizer manufactured by Sanwa Kikai).

This material was immediately treated with Alfa Laval's VTIS sterilizer at 140°C for 3 seconds, rapidly cooled to around 70°C, and immediately homogenized aseptically at a homogenization strength of 40 to 9/-, and then placed in a plate cooler at 12°C. Cool to C and aseptically fill containers.

After aging this product in a refrigerator at 5°C overnight, it was foamed using a continuous cake mixer, resulting in a fine-textured, foamed creamy composition with an overrun of 122% and a shape retention of 46 g weight/cyyt. I got something.

The foamed cream composition was heated to -20°C in about 8 hours, frozen for 2 weeks, and then thawed in a refrigerator at 5°C for about 20 hours.
It was a foamed creamy composition with good texture and good flavor.

Example 3 200 parts by weight of hydrogenated oil of palm soft oil with an elevated melting point of 37°C,
50 parts by weight of coconut oil are heated to about 65° C., dissolved and mixed, and 2 parts by weight of sorbitan monooleate (hydroxyl value 315), 2 parts by weight of lecithin, and 0.5 parts by weight of glycerin monostearate are dissolved to form an oil phase.

Separately, 49 parts by weight of skim milk powder and corn syrup solids (D
E40) 100 parts by weight, 50 parts by weight of caster sugar, 5 parts by weight of maltose
0 parts by weight, 2 parts by weight of egg yolk, 1 part by weight of sodium pyrophosphate, 2 parts by weight of tamarind seed extract, and 7.1 parts by weight of sucrose fatty acid ester HLB are dissolved in 490 parts by weight of water at around 40°C to prepare an aqueous phase.

The oil and water phases are mixed to form an oil-in-water emulsion.

Next, after maintaining this at around 45°C, the first stage homogenized square 10 kg/i was
2nd stage homogeneous upper part 40kg/cn! After homogenizing with L, pass through Alfa Laval UHT sterilizer VTIS sterilizer 1
Sterilize at 40°C for 3 seconds, cool to 70'C@, homogenize with 50kg/- of re-modified homogeneous E, then rapidly cool to around 15°C with a plate cooler, and store this in a 5°C refrigerator for 18 hours. It has been aged.

This was foamed using a continuous cake mixer (same as in Example 2), with an overrun of 128% and a shape retention of 40 g/cI.
7. ．． A foamed creamy composition with good texture was obtained.

In addition, this foamed cream composition was heated to -20°C in about 8 hours, frozen for 2 weeks, and then thawed in a refrigerator at 5°C for about 20 hours; the shape retention was 38.9. /
A foamed creamy composition with good texture and good flavor was obtained.

Furthermore, the emulsified fat that had been frozen before foaming was thawed and had good foaming properties.

[Brief explanation of drawings]

FIG. 1 is a diagram showing the relationship between the foaming time and the hardness of the foamed emulsified fat for the conventional foamable oil-in-water emulsified fat and the foamable oil-in-water emulsified fat of the present invention.

Claims (1)

[Scope of Claims] 1(a) 18 to 35% fat and oil (same percentage by weight)
(b) 65-82% aqueous phase containing nonfat milk solids, sugars, egg yolks, and stabilizers; and (c) sorbitan unsaturated fatty acid ester with a hydroxyl value of 250 or more and/or lecithin, sucrose fatty acid ester, and iodine. Foaming oil-in-water emulsified fat 2 containing 0.2 to 2.0% emulsifier in combination of glycerin fatty acid ester and/or sorbitan saturated fatty acid ester and/or propylene glycol fatty acid ester having a value of less than 40 Hydroxyl value 250 The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of the sorbitan unsaturated fatty acid ester and/or lecithin is 60 to 90% of the total amount of emulsifier. 3. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of non-fat milk solids is 2 to 7% based on the total amount. 4. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of egg yolk is 0.1 to 1.0% based on the total amount. 5. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of saccharides is 15 to 30% based on the total amount. 6. The foamable oil-in-water emulsified fat according to claim 1, wherein the sucrose fatty acid ester has an HLB of 2 to 7. 7. The foamable oil-in-water emulsified fat according to claim 1, wherein the amount of the stabilizer is 0.1 to 0.4% based on the total amount. 8 The source of non-fat milk solids is animal milk, skim milk, condensed milk, skim condensed milk, powdered milk, skim milk powder, frozen concentrated skim milk, sweetened concentrated milk
The foamable oil-in-water emulsified fat according to claim 1, which is one or more selected from the group consisting of milk, powdered buttermilk, powdered whey, cream casein, and sodium caseinate. 9. The stabilizer is one selected from the group consisting of natural gums such as guar gum, coumarind seed extract, carrageenan, locust bean gum, and gelatin, and synthetic gums such as carboxymethyl cellulose, methyl cellulose, and sodium alginate; or The foamable oil-in-water emulsified fat according to claim 1, which contains two or more types. 10 The source of non-fat milk solids is skim milk powder, powdered milk or/and skim milk, and the phosphate content is 0.05 to 0.
．． 25% of the foamable oil-in-water emulsified fat according to claim 1. 11. The foamable oil-in-water emulsified fat according to claim 1, which has been subjected to ultra-high temperature instant sterilization treatment. 12. The foamable oil-in-water emulsified fat according to claim 1, wherein the foamable oil-in-water emulsified fat is in a frozen state. 13. The foamable oil-in-water emulsified fat according to claim 1, wherein the foamable oil-in-water emulsified fat is foamed and frozen.