JPS62228247A - Production of low fat cream for foams - Google Patents

Abstract

PURPOSE:To obtain the titled cream usable for topping or sandwiching even at low fat and oil component, by adding a specific emulsifying agent to fats and oils to prepare an oil phase component and blending the oil phase component with an aqueous phase component in a specific ratio. CONSTITUTION:A blend of a polyglycerin fatty acid ester having <=6.0 HLB and a polyglycerin fatty acid ester having >=9.5 HLB as an emulsifying agent is added to fats and oils to prepare an oil phase component. An emulsifying agent (polyglycerin fatty acid ester having >=10.0 HLB) is added to water to prepare an aqueous component. 20-10wt% based on a final product of the oil phase component is added to 80-90wt% based on the final product of the aqueous phase component and emulsified to give an oil-in-water type emulsion.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention is an oil-in-water emulsion with a low fat content and a high water content, but has foaming properties similar to those of ordinary high-fat cream for foaming. That is, the present invention relates to a method for producing a low-fat cream for foaming, which has a moderate overrun, good artificial flower properties, and good shape retention for a long time even at room and cold temperatures.

In addition to its original use as a cream, the foaming low-fat cream according to the present invention can be used as a topping or sandwich in foods such as confectionery, bread, and desserts.

[Technical background and explanation of prior art 3 The "solid fat ratio" of oils and fats in this specification is based on the magnetic resonance spectrometry method [B. L. Madison and R. C. Hill: Journal of the American・
Oil Chemistry Society (13, L, Mad
ison＆R,C,1lill: Journal
ofThe American Oil Chemi
st'S 5octety) Volume 55 No. 3 No. 32
8 N (1978)].

The average particle size of fat globules in this specification is measured using a centrifugal type 0 type 500 model) at a centrifugal speed of 5000 rpm.
The particle size distribution of fat globules in the emulsion with a particle size range of 0.3 to 3.3μ was measured under the conditions of It is the diameter.

Until now, the foaming cream used for toppings or sandwiches had a fat content of 40 to 50% (by weight), but in recent years, from nutritional or economical points of view, it has become necessary to reduce the fat content. Foaming creams with fat content have been extensively researched and several products have been developed. Due to the reduced fat content of these products, the tissue becomes soft and the resulting whipped cream has a weak texture, and syneresis occurs, and the current situation is that no product with good shape retention at room or cold temperatures has yet been developed. It is in.

The present inventors have conducted repeated research on foaming creams in order to solve the above-mentioned interlayer point in conventional products. By combining these ingredients, selecting the solid fat ratio of oil and fat, and adjusting the particle size of fat globules in the oil-in-water emulsion, even low-fat cream can be made different from ordinary high-fat cream for foaming. It was discovered that an oil-in-water emulsion (low-fat cream for foaming) having similar foaming properties and good retention for a long time even at room temperature and cold temperature can be obtained, and based on this knowledge, the present invention was achieved.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a method for producing a foaming low-fat cream that can be used for toppings or sandwiches in foods such as confectionery, bread, and desserts even if the oil content is low. Although it is an oil-in-water emulsion with low fat and high water content, it has the same foaming properties as ordinary high-fat cream for foaming, that is, moderate overrun, good artificial flower properties, and even at room and cold temperatures. To provide a method for producing a low-fat cream for pond beds that can maintain good shape retention for a long time.

The present invention involves adding an emulsifier to fats and oils to prepare an oil phase component, adding an emulsifier to water to prepare an aqueous phase component, and adding an oil phase component to the aqueous phase component and emulsifying the resulting mixture. In the production of an oil-in-water emulsion for foaming, the emulsifier used in the preparation of the oil phase component is polyglycerin fatty acid esters with an HLB of 6.0 or less and polyglycerin fatty acid esters with an HLB of 9.5 or more. It is a polyglycerin 1 fatty acid ester, and the amount of the water phase component when adding the oil phase component to the water phase component is 80 to 90% (
weight), and the amount of oil phase component is 20-10 of the final product.
% (by weight), thereby producing a foam-forming cream that has a moderate overrun, good artificial flower properties, good shelf life at room temperature, and good shelf life at cold temperatures. It is a manufacturing method.

As an emulsifier in the preparation of the aqueous phase component of the present invention, 10.
Polyglycerol fatty acid esters of IILB of 0 or more can be used, and emulsifiers can be used in amounts of 0.1 to 1.0% (by weight) based on the aqueous phase components. Further, the emulsifier in the preparation of the oil phase component of the present invention can be used in an amount of 2 to 9% (by weight) based on the oil phase component, and as an oil or fat,
An oil or fat having a solid fat ratio of 60% (by weight) or more can be used.

11LD of 6.0 or less in the preparation of the oil phase component of the present invention
As the polyglycerin fatty acid esters, tetraglycerin pentastearate, tetraglycerin pentaoleate, hexaglycerin tristearate, decaglycerin decaoleate, decaglycerin pentastearate, decaglycerin pentaoleate, hexaglycerin pentastearate, Emulsifiers selected from the group consisting of hexaglycerol pentaoleate, tetraglycerol tristearate, tetraglycerol monostearate and mixtures thereof can be used, and as polyglycerol fatty acid esters with an HLB of 9, 5 or more. , hexaglycerin monostearate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monooleate, hexaglycerin monolaurate, decaglycerin monostearate, deca Emulsifiers selected from the group consisting of glycerin monooleate, decaglycerin molylate, decaglycerin monomyristate, decaglycerin monolaurate and mixtures thereof can be used.

11L of 1000 or more in the preparation of the aqueous phase component of the present invention
As polyglycerin fatty acid esters of B, decaglycerin monolaurate, decaglycerin monomyristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monooleate, hexaglycerin monostearate Emulsifiers selected from the group consisting of , hexaglycerol monooleate, decaglycerol distearate, decaglycerol liooleate, tetraglycerol monolaurate, hexaglycerol sesquistearate and mixtures thereof can be used.

[Detailed description of the invention]

The low-fat cream for foaming of the present invention consists of oil and fat and an emulsifier, and an oil phase component in an amount of 10 to 20% (by weight) of the final product;
and water and emulsifier, which makes up 80-90% of the final product (
weight) of the aqueous phase components, and is manufactured by the method detailed below.

Adding an emulsifier of 2 to 9% (by weight) of the oil phase components to the oil and fat,
The resulting mixture is heated and dissolved with stirring to prepare an oil phase component, and the oil phase component is maintained at 70 to 800C.

Separately, add 0.1 to 1% (by weight) of the aquarium ingredients to the water.
of emulsifier is added, the resulting mixture is heated while stirring, and dissolved to prepare an aqueous phase component.
Hold at C.

Take at least 80% (by weight) of the aqueous phase component of the final product, add to it the aforementioned oil phase component of up to 20% (by weight) of the final product, and mix the resulting mixture in a conventional manner (e.g., by vigorously mixing with a super mixer). After pre-emulsifying by stirring) and sterilizing if necessary, the pre-emulsified liquid is sterilized as necessary, and then the pre-emulsified liquid is sterilized, and this is heated at a temperature of 70 to 80°C and under high pressure (200 to 900 Kg/c7I) conditions. Then, homogenize using a high-pressure homogenizer to adjust the average particle size of fat globules of the oil/fat-in-water emulsion to 0.7μ or less. The homogenized oil/fat-in-water emulsion is rapidly cooled to below 10'C to obtain a foamy low-fat cream.

The emulsifier used in the preparation of the oil phase component is a mixture of polyglycerin fatty acid esters of Kawaguchi (1) of 6.0 or less and polyglycerin fatty acid esters of (B) of 9.5 or more.

In preparing the aquarium ingredients, toxins, pigments, flavors and taste substances can be added, if desired.

The oil and fat used to prepare the oil phase component is an edible oil and fat that can produce a foam-forming product with good artificial flower properties, room temperature and cold storage stability, and moderate overrun. You can use whatever it is, but 60% (by weight)
Oils and fats having a solid fat ratio of 10' or more can be used.For example, chemical and/or physical treatment of ordinary edible animal and vegetable oils, hydrogenated oils, fractionated oils, transesterified oils, etc. It is possible to use oils and fats that have been subjected to this process or mixtures thereof.

The solid-fat ratio of oils and fats was determined using nuclear magnetic resonance spectroscopy [B.L. Madison and R.C. Hill: Journal of the American Oil Chemistry.
Society (Il, L.

Madison & R.C.Hll: Jour
nal of TheAmerian Oll Ch
55, No. 3, No. 328 (1978)].

The emulsifier used in the preparation of the aqueous phase component of the low-fat cream for foaming of the present invention is an emulsifier of polyglycerin fatty acid esters of 10, 0 or more, 11L [3].

Any polyglycerol fatty acid ester with an i of 10.0 or more that is normally used as an emulsifier can be used, but for example, decaglycerol monolaurate, decaglycerol glycerin monomyristate, hexaglycerin monolaurate,
Decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesqui Preferably, it is selected from the group consisting of stearates and mixtures thereof.

The emulsifier used in the preparation of the oil phase component of the low-fat cream for foaming of the present invention is a combination of polyglycerin fatty acid esters with an HLB of 6.0 or less and polyglycerin fatty acid esters with a 1 Lulo of 9.5 or more. The emulsifier is selected from the group consisting of mixtures.

Any polyglycerol fatty acid ester having a chemical formula B of 6.0 or less can be used as long as it is normally used as an emulsifier. For example, tetraglycerol pentastearate , Tetraglycerin Pentaoleate, Hexaglycerin Tristearate, Decaglycerin Decaoleate, Decaglycerin Pentastearate, Decaglycerin Pentaoleate, Hexaglycerin Pentastearate, Hexaglycerin Pentaoleate, Tetraglycerin Tristearate, Tetra Preferably, it is selected from the group consisting of glycerin monostearate and mixtures thereof. Any polyglycerol fatty acid ester with an HLB of 9.5 or more that is normally used as an emulsifier can be used, but for example, hexaglycerol monostearate, deca Glycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monolarate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monooleate,
Preferably, it is selected from the group consisting of hexaglycerin monolaurate, decaglycerin monomyristate, decaglycerin monolaurate and mixtures thereof.

Although the low-fat cream for foaming of the present invention is an oil-in-water emulsion with low fat and high water content, it has the same foaming properties as ordinary high-fat cream for foaming, that is, moderate overrun and good properties. It has artificial flower properties and good shape retention for a long time even at room and cold temperatures, and can be used for toppings or sandwiches in foods such as confectionery, bread, and desserts.

The present invention will be explained in more detail below using test examples, but the present invention is not limited to these examples.

Test Example 1 A test was conducted on the oil phase content of a low-fat cream for foaming.

(1) Preparation of Sample A low-fat cream for foaming was prepared in the same manner as in Example 1, except that the oil phase content was 5 to 25% (by weight) as shown in Table 1.

(2) Test method (2-1) Whipping method Using a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.), sample 400- was subjected to the following conditions: starting temperature = 9°C, ending temperature = 12°C, and rotation speed: 180 rpH. whipped at.

(2-2) Measurement of artificial flower property The whipped sample was placed in a piping bag, and the condition was observed when squeezed to form an artificial flower into a flower shape.

(Judgment of artificial flower quality) The texture is smooth and has the quality of an artificial flower.

Poor: The texture is rough and beautiful etches cannot be formed, or the texture is weak and the flower does not have the properties of an artificial flower.

(2-3) Measurement of storage stability at room temperature The whipped sample was placed in a piping bag, squeezed to form an artificial flower, and stored in a sealed state at 20 to 25°C, and the state was observed 48 hours later.

(Determination of room temperature storage stability) Good: No change in shape, no syneresis.

Defective: The shape has changed or syneresis has occurred.

(2-4) Measurement of cold storage stability The whipped sample was placed in a piping bag and squeezed to form an artificial flower, which was then stored in a refrigerator in a sealed state, and the state was observed one week later.

(Judgment of cold storage stability) Good: No change in shape, no syneresis.

Defective: The shape has changed or syneresis has occurred.

(2-5) Measurement of overrun The overrun of the whipped sample was calculated using the following formula.

Overrun (%) = (2-6) Measurement of average particle size of fat globules The sample immediately after homogenization was diluted 500 to 3000 times with distilled water, and a centrifugal automatic particle size distribution analyzer (@Basei Seisaku, CA
PA-500 type) under the conditions of 5000 rpm and interparticle VA of 0.3μ, the particle size was 0.3 to 3.
The particle size distribution of fat globules in the range of 3μ was measured, and the particle size when the cumulative particle size distribution reached 50% was defined as the average particle size.

(3) Test results The test results were as shown in Table 1.

Table 1 Oil phase content of low-fat cream for foaming and Table 1 shows that even if the oil phase content in the sample is 20% (weight) or less, it has good artificial flower properties, room temperature storage stability, and cold storage stability. , a foaming low-fat cream with a moderate overrun can be obtained, but when the oil phase content is less than 10% (by weight), the artificial flower properties, room temperature storage stability, and cold storage stability are poor.
Is it not suitable as a product? Also, the oil phase content is 2
If it exceeds 5% (weight), artificial flowers, room temperature storage stability, and cold temperature storage stability are good, but the overrun is too low.
It was not suitable as a product.

Test Example 2 A test was conducted on emulsifier dishes used in the aqueous phase component of low-fat cream for foaming.

(+,) Sample Preparation A foaming low-fat cream was prepared in the same manner as in Example 1, except that the emulsifier shown in Table 2 was used as the emulsifier in the preparation of the aqueous phase component.

Hexaglycerin monostearate, decaglycerin distearate, decaglycerin monostearate, decaglycerin monomyristate, and decaglycerin monolaurate in Table 2 were those manufactured by Nikko Chemicals.

(2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 2.

According to Table 2, when a polyglycerin fatty acid ester with a chemical compound B of 10.0 or more is used as an emulsifier in the aqueous phase component of a low-fat cream for phase creams, artificial flower properties and room temperature storage stability are improved. A good product with good cold storage stability and moderate overrun was obtained.

Similar tests were conducted with different oil phase contents in low-fat foam creams, and similar results were obtained.

Test Example 3 A test was conducted regarding the amount of emulsifier used in the aqueous phase component of a low-fat foam cream.

(1) Preparation of sample Decaglycerin monolaurate (
A low-fat cream for foaming was prepared in the same manner as in Example 1, except that the amount of HLB: 15.5 (manufactured by Nikko Chemicals) was changed.

(2) Test method Test examples for artificial flowers, room temperature storage, cold storage, overrun, and average particle size of fatty acids! It was measured in the same manner.

(3) Test results The test results were as shown in Table 3.

(Left below) According to Table 3, the amount of decaglycerin monolaurate used in the aqueous phase component of low-fat cream for foaming is 0.1-1.
．． 0% (with a weight of 1'), a good product with good artificial flower properties, good room temperature and cold storage properties, and moderate overrun was obtained. When the amount of rate was less than 0.1% (by weight) or more than 1.1% (by weight), the artificial flower performance, room temperature preservation property, and cold temperature preservation property were poor, and the product was not suitable as a product.

Similar tests were conducted by changing the oil phase content of the low-fat foaming cream and the type of emulsifier used in the aqueous phase component of the low-fat foaming cream, but similar results were obtained in each case.

Test Example 4 Polyglycerin fatty acid esters with HLII of 6.0 or less (hereinafter referred to as “
Emulsifier A (sometimes referred to as "emulsifier A") was tested.

(1) Preparation of sample The emulsifier used in the oil phase component of low-fat cream for foaming is
The same procedure as in Example 1 was carried out, except that 5 parts (by weight) of decaglycerin monostearate and 45 parts (by weight) of the emulsifier shown in Table 4 were used.
I made one.

Tetraglycerol pentastearate, hexaglycerol tristearate, tetraglycerol monostearate, and decaglycerol tristearate in emulsifier A in Table 4 are manufactured by Nikko Chemicals, and hexaglycerol pentastearate is manufactured by Kansai Pharmaceutical Co., Ltd. Using Ro(2) test method manufactured by Kogyo Co., Ltd., artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 4.

(Left below) Table 4 shows that when polyglycerin fatty acid esters with an HLB of 6.theta or less are used as emulsifier A in the oil phase component of low-fat cream for foaming, artificial flower properties and room temperature storage properties are improved. A good product with good cold storage stability and an overrun of 2iI degrees was obtained.

Similar tests were conducted by varying the oil phase content of the low-fat foam cream and the type and amount of emulsifier used in the aqueous phase component of the low-fat foam cream, but similar results were obtained in each case. It was done.

Test Example 5 Polyglycerin fatty acid esters of IILB of 9, 5 or more (hereinafter referred to as “
Emulsifier B (sometimes referred to as "emulsifier B") was tested.

(1) Preparation of trial slope The emulsifier used in the oil phase component of the low-fat cream for foam is
3 parts (by weight) of tetraglycerol monostearate and 5 parts
07 parts (by weight) of the emulsifier shown in the table? FIA Urata 1. f
- Gon yen printing size: 1.7+.

A low-fat cream for foaming was prepared.

Decaglycerin monolaurate, decaglycerin monomyristate, decaglycerin monostearate, and hexaglycerin monostearate in Table 5 are manufactured by Nikko Chemicals, and tetraglycerin monooleate is manufactured by Honyaku Yakuhin Kogyo Co., Ltd. did.

(2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 5.

(Margins below) According to Table 5, when polyglycerin fatty acid esters with an IIL of 9.5 or more [1] are used as emulsifier B used in the oil phase component of low-fat cream for foaming, artificial flower properties, room temperature A good product with good storage stability and cold storage stability and moderate overrun was obtained.

Similar tests were conducted by changing the oil phase content of the low-fat foam cream and the type and amount of emulsifier used in the aqueous phase component of the low-fat foam cream, but similar results were obtained in each case. It was done.

Test Example 6 A test was conducted regarding the amount of emulsifier used in the oil phase component of a low-fat cream for foaming.

(1) Preparation of sample The emulsifier used in the oil phase component of the low-fat cream for foaming is tetraglycerin monostearate (manufactured by Nikko Chemicals Co., Ltd., oLo: a, o) 5 FjT5 (heavy @)
Except that 5 parts (by weight) of decaglycerin monostearate (manufactured by Nikko Chemicals Co., Ltd., 1:12.0) were mixed and used, and the amount of this mixed emulsifier was changed to the amount shown in Table 6. A low-fat cream for foaming was prepared in the same manner as in Example 1.

(2) Test method Artificial flower properties, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 6.

(Left below) According to Table 6, the total amount of tetraglycerin monostearate and decaglycerin monostearate used in the oil phase component of low-fat cream for foaming is 2 to 9% (by weight).
In the above range, a good product with good artificial flower properties, good storage stability at room temperature and cold temperature, and a moderate amount of overrun was obtained. If the total amount of the rate was less than 2% (by weight) or more than 10% (by weight), the product was not suitable for use as a product due to poor flower storage, room temperature storage stability, and cold temperature storage stability.

Oil phase content of low-fat cream for foaming, type and amount of emulsifier used in water phase component of low-fat cream for foaming, and ratio and type of emulsifier A and emulsifier B used in oil phase component of low-fat cream for foaming Similar tests were conducted with different values, but similar results were obtained in each case.

Test Example 7 A test was conducted on the solid fat ratio of oils and fats used in the preparation of low-fat cream for foaming.

(1) Preparation of sample Ichihaku rapeseed oil with a solid fat ratio (value measured by cedar magnetic resonance spectroscopy) of 0% (weight) at 10°C (
(manufactured by Taiyo Yushi Co., Ltd.) and the solid fat ratio in lOoC is 6
By mixing 7% (by weight) of Ichishiki Coconut hydrogenated oil (manufactured by Taiyo Yushi Co., Ltd.), the solid fat ratio at 10°C is 30 to 67% (by weight f!k) as shown in Table 7. Using these oils and fats, the emulsifier used in the oil phase component of the low-fat cream for foaming is hexaglycerol pentastearate (manufactured by Nikko Chemicals Co., Ltd., IILB: 4.0) 5
parts (weight) and decaglycerin monostearate ([lr
A low-fat cream for foaming was prepared in the same manner as in Example 1, except that 5 parts (by weight) of Sekko Chemical Co., Ltd., HLBI: 12.0) were mixed and used.

(2) Test method Artificial flower ability, room temperature 8 cropping ability, A heat retention ability, overrun, and average particle size of fat globules were measured in the same manner as in Test Example 1.

(3) Test results The test results were as shown in Table 7.

(Left below) According to Table 7, if the solid fat ratio at 10°C of the oil used to prepare low-fat cream for foam is less than 60% (by weight), the artificial flower performance, room temperature storage stability, and cold storage stability are poor. However, products with a solid fat ratio of 60% (weight) or more at 10oC have good artificial flower properties, good room temperature storage stability, and cold storage stability, and are good products with a moderate overrun. The product was obtained.

Oil phase content of fat cream for foaming, type and amount of emulsifier used in water phase component of low fat cream for foaming, type and amount of emulsifier used in oil phase component of low fat cream for foaming Similar tests were conducted and similar results were obtained in each case.

The present invention will be explained in more detail by showing an example of implementation below.

Example 1 A low fat foaming cream was prepared with an oil phase content of 15% (by weight) in the final product.

Commercially available hydrogenated coconut oil [manufactured by Taiyo Yushi Co., Ltd., solid fat ratio at 1OoC: 67% (weight)] 13.05 kg, tetraglycerin monostearate (manufactured by Nikko Chemicals Co., Ltd., HLB: 6.0) 0.315 to 9 Decaglycerin monostearate (Nikko Chemicals Co., Ltd., IIL)
B: 12, O) 0.735 to 9 (total of emulsifiers to oil phase components corresponds to 7% (weight), 6.0 or less polyglycerol fatty acid ester to total emulsifiers corresponds to 3 parts (by weight) ), and I(LB
(equivalent to 7 parts (by weight) of polyglycerol fatty acid ester)], heated to 80°C, stirred and dissolved to prepare an oil phase component of a low-fat cream for foaming, and this was adjusted to its salinity. Retention 1. Ta.

Separately, water 84.745, decaglycerin monolaurate (manufactured by Nikko Chemicals, HLB: 15.5)
) 0.255Kg (0.3% (based on the water phase component)
weight)], heated to 80° C., stirred and dissolved to prepare the aqueous phase component of the low-fat foaming cream, which was maintained at that temperature.

Add the oil phase component of the foaming low-fat cream obtained above to the water phase component of this inner bed (f+ fat cream), and mix the mixture with T
, and heated to 80℃ using a homo mixer (manufactured by Tokushu Kouko Kogyo Co., Ltd.).
Stir for 10 minutes to pre-emulsify, then heat sterilize at 85°C for 15 minutes, and heat the resulting mixture at a temperature of 80°C and
Homogenized at a pressure of 0 K9/clt, immediately thereafter quenched to 100C and reduced to 95% low fat cream for foaming.
I got it.

The artificial flower property, room temperature storage stability, cold storage stability, overrun, and average particle diameter of fat globules in this foaming low-fat cream were measured in the same manner as in Test Example 1.

The result was a foaming low-fat cream that had good artificial flower properties, room temperature storage stability, and cold storage stability, an overrun of 145% (by weight), and an average fat globule diameter of 0.35μ.

Example 2 A low fat foaming cream was prepared with an oil phase content of 15% (by weight) in the final product.

Commercially available hydrogenated coconut oil [manufactured by Taiyo Yushi Co., Ltd., solid fat ratio at 10°C # (267% (weight >)) 13.05 to 9 to hexaglycerol pentastearate (manufactured by Hanhon Yakuhin Kogyo Co., Ltd., HLB: 4.0) 0.735Kg and decaglycerin monostearate (manufactured by Nikko Chemicals, Im0
: 12.0) 0.315 to 9 (total of emulsifiers to oil phase components corresponds to 7% (weight), and polyglycerin fatty acid ester of 6,0 or less llL [l to total emulsifiers corresponds to 7 parts (by weight) ), and 1ILI of 9.5 or higher
The polyglycerol fatty acid ester in step 3 (equivalent to 3 parts (by weight)) was added, heated to 80°C, stirred and dissolved to prepare an oil phase component of a low-fat cream for foaming, and heated to that temperature. held.

Separately, decaglycerin monolaurate (manufactured by Nikko Chemicals, IILB3) was added to 84.745 Kll of water.
:15.5) Add 9 (equivalent to 0.3% (weight) to the aqueous phase component) to 0.255, heat to 80°C, stir and dissolve, and make a low fat cream for foaming. The aqueous phase components were prepared and held at that temperature.

To the aqueous phase component of this fl fat cream for foam, add the oil phase component of the low fat cream for foam obtained above, and add the mixture to T.
The mixture was pre-emulsified by stirring at 80°C for 10 minutes using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and then heat sterilized at 85°C for 15 minutes. (manufactured by Kogyo) at a temperature of 80℃ and 5oo
Homogenized at a pressure of Kq/dt, immediately after 106
C. to obtain 95 kg of low-fat cream for foaming.

In the same manner as in Test Example 1, the artificial flower property, room temperature storage property, cold temperature storage property, overrun, and average particle size of fat globules in this foaming low-fat cream were measured.

The result is artificial flower quality 1. It was a low-fat cream for foaming that had good room temperature storage stability and cold heat retention, an overrun of 130% (weight>>, and an average particle size of fat globules of 0.58 u).

〔Effect of the invention〕

The low-fat cream for foaming of the present invention has a low fat content,
Despite being an oil-in-water emulsion with a high water content,
It has the same foaming properties as ordinary high-fat creams for foaming, that is, moderate overrun, good artificial flower properties, and good shape retention for long periods at room and cold temperatures.

Claims (7)

[Claims] (1) (A) Adding an emulsifier to fats and oils to prepare an oil phase component; (B) Adding an emulsifier to water to prepare a water phase component; and (C) Adding an oil phase component to the water phase component. In the production of an oil-in-water emulsion for foaming, which comprises emulsifying the obtained mixture to prepare an oil-in-water emulsion, the emulsifier used in the preparation of the oil phase component in (A) has an HLB of 6.0 or less. It is a mixture of polyglycerol fatty acid esters and polyglycerol fatty acid esters with an HLB of 9.5 or more, and the amount of the aqueous phase component in the above (C) is 80 to 80% in the final product.
90% (by weight) and the amount of oil phase components is 10-20% (by weight) of the final product. (2) The emulsifier in the preparation of the aqueous phase component in (B) above is
The method for producing a low-fat cream for foaming according to claim 1, characterized in that the material is a polyglycerin fatty acid ester with an HLB of 10.0 or more. (3) The emulsifier in the preparation of the oil phase component of (A) is
The emulsifier is added in an amount of 2 to 9% (by weight) based on the oil phase component, and the emulsifier in the preparation of the water phase component in (B) is added in an amount of 0.1 to 1.0% (by weight) based on the water phase component. weight)
A method for producing a foaming low-fat cream according to claim 1 or 2, characterized in that the amount of foam is added in an amount of . (4) The fat and oil used in the preparation of the oil phase component in (A) above is 6
4. The method for producing a low-fat cream for foaming according to any one of claims 1 to 3, characterized in that it has a solid fat ratio at 10°C of 0% (weight) or more. (5) Polyglycerin fatty acid esters with an HLB of 6.0 or less include tetraglycerin pentastearate, tetraglycerin pentaoleate, hexaglycerin tristearate, decaglycerin decaoleate, decaglycerin pentastearate, and decaglycerin pentaoleate. oleate, hexaglycerol pentastearate, hexaglycerol pentaoleate, tetraglycerol tristearate, tetraglycerol monostearate and mixtures thereof. A method for producing a low-fat cream for foaming according to any one of items 1 to 4. (6) Polyglycerin fatty acid esters with an HLB of 9.5 or more include hexaglycerin monostearate, decaglycerin distearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate, hexaglycerin monostearate, selected from the group consisting of oleate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, decaglycerin monolinoleate, decaglycerin monomyristate, decaglycerin monolaurate and mixtures thereof A method for producing a low-fat cream for foaming according to any one of claims 1 to 5, characterized in that: (7) Polyglycerin fatty acid esters with an HLB of 10.0 or more include decaglycerin monolaurate, decaglycerin monomyristate, hexaglycerin monolaurate, decaglycerin monostearate, decaglycerin monooleate, and decaglycerin monolaurate. selected from the group consisting of linoleate, hexaglycerin monostearate, hexaglycerin monooleate, decaglycerin stearate, decaglycerin dioleate, tetraglycerin monolaurate, hexaglycerin sesquistearate and mixtures thereof A method for producing a low-fat cream for foaming according to any one of claims 2 to 6, characterized in that: