JPS6332421B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a creamy foamable oil-in-water emulsified fat and a method for producing the same, as well as an oil and fat composition for producing the emulsified fat and a method for producing the same. A cream that has good workability in mechanical foaming, high foaming properties, excellent shape retention and melting properties after foaming, and almost no quality deterioration during freezing treatment after foaming. The present invention relates to foamable emulsified fats, oil and fat compositions for producing the emulsified fats, and methods for producing them.

In recent years, along with the growth in Western fresh confectionery, the amount of fresh cream used as a topping and filling material for Western fresh confectionery has also increased significantly.

Initially, fresh cream was used as the filling material for toppings, but due to the lack of domestic milk resources and the resulting rise in prices, fresh cream has an excellent flavor, but when foaming, The foaming process often fails due to insufficient mechanical suitability and the narrow width of the foaming end point. In addition, foaming requires skill, and the cream after foaming has poor shape retention and is susceptible to temperature changes and transportation. In recent years, fresh cream, animal and vegetable oils, non-fat milk solids, emulsifiers, and stabilizers have been developed due to drawbacks such as losing its shape due to vibration, reducing product value, and losing air bubbles and turning yellow. It is possible to use a mixture of filled cream produced from such ingredients, to replace fresh cream with the above-mentioned filled cream itself, or to make compound cream from fresh cream and the above-mentioned raw materials. It is being replaced with

However, most of these filled creams or compound creams currently contain around 45% oil by weight and have an overrun of 80~80% by weight.
It is in the range of 130%, which is almost nothing to see as a low oil content high foaming cream. Low-oil, high-foaming creams are not only economical, but also low in calories due to their low oil content, freeze-resistant, light in the mouth due to their high-foaming properties, and have a wide finishing point when whipped. This can be a feature.

When it comes to low-oil creams, most in Japan are coffee whiteners, and this coffee white either has no foaming properties, or even if it does have foaming properties, its shape retention is completely poor. In addition, some low-oil creams for toppings have been put on the market, but they suffer from poor texture due to the stability of the air bubbles and technical flaws such as having to use high-melting-point oils due to the low oil content. It was simply inadequate.

The present invention has improved the conventional cream composition as described above, and has a high foaming property with an overrun of 150 to 200%, stable bubbles, good meltability in the mouth, and a wide foaming end point. The purpose is to provide something with a wide range of width.

That is, the present invention relates to a cream composition and an oil or fat composition suitable for producing the same. ~
45 and an SFI of 7 or less at 30°C, (A) glycerin fatty acid ester with an iodine value of 20 or less, (B) sorbitan unsaturated fatty acid ester and/or
or phospholipid and (C) sucrose fatty acid ester [However, regarding the amount of sucrose fatty acid ester, the formula y = a / 5x (where a is the amount of sucrose fatty acid ester used)
HLB, x is the weight of the sucrose fatty acid ester used, y is the converted amount); %, where (A) is 5 to 50% by weight based on the total amount of emulsifier, (B) is 10 to 50% by weight based on the total amount of emulsifier, and (C) is 25 to 80% by weight based on the total amount of emulsifier. % by weight, and the cream composition of the present invention has an SFI of 55 to 65 at 5°C and an SFI of 30 to 65 at 20°C.
45 and an SFI of 7 or less at 30°C, (A) glycerin fatty acid ester with an iodine value of 20 or less, (B) sorbitan unsaturated fatty acid ester and/or
or phospholipid and (C) sucrose fatty acid ester [However, regarding the amount of sucrose fatty acid ester, the formula y = a / 5x (where a is the amount of sucrose fatty acid ester used)
HLB, x is the weight of the sucrose fatty acid ester used, y is the converted amount), the same applies hereinafter], water, sugar, and non-fat milk solids. It is an oil-type emulsified fat, with fats and oils being 20-30% by weight and water being 45-45% by weight.
65% by weight, saccharides 10-30% by weight, non-fat milk solids 0.5-7% by weight, total amount of emulsifiers 1.5-4% by weight based on fats and oils, (A) is 5 to 50% by weight based on the total amount of emulsifier, (B) is 10 to 50% by weight based on the total amount of emulsifier, and (C) is 25 to 80% by weight based on the total amount of emulsifier. do.

The fats and oils used in the present invention include animal and vegetable oils, hydrogenated fats and oils, singly or a mixture of two or more thereof, or those that have been subjected to various chemical and/or physical treatments. , SFI at 5°C is 55 to 65, SFI at 20°C is 30 to 45, and SFI at 30°C is 7 or less.

Examples of such oils and fats that can be used as they are include coconut oil, palm kernel oil, etc.
Examples of oils and fats that can be used as hydrogenated oils include hydrogenated coconut oil and hydrogenated palm kernel oil. Examples of oils and fats that can be used as fractionated oils include coconut oil, hydrogenated coconut oil, palm kernel oil, and fractionated oil of palm kernel hydrogenated oil. Oils and fats that can be used as transesterified oils include fractionated hydrogenated oils of liquid oils such as rice oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, cottonseed oil, kapok oil, whale oil, and fish oil. For example, coconut oil, hydrogenated palm oil, palm kernel oil, transesterified oil of hydrogenated palm kernel oil, rice oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, corn oil, cottonseed oil, kapok oil, whale oil, Examples include transesterified oils of hydrogenated oils and liquid fats and oils such as fish oils.

In addition, it is possible to use an oil or fat obtained by transesterifying the hydrogenated oil of the liquid oil or fat, an oil or fat obtained by transesterifying the hydrogenated oil of the liquid oil or fat, or a mixture of two or more of these, and further It is also possible to use these oils and fats mixed with the above-mentioned liquid oils, hydrogenated liquid oils, beef tallow, lard, milk fat, etc. to adjust the SFI.

The amount of fats and oils used in the present invention is 20 to 30% (by weight, the same applies hereinafter) in cream compositions.
It is preferably 23 to 30%. If it is less than 20%, a cream composition with sufficient shape retention cannot be obtained;
If it exceeds %, the cream structure will become hard and sufficient overrun will not be obtained. In addition, even under such low oil content conditions, in order to maintain a high overrun at room temperature, maintain sufficient shape retention, and suppress the foaming return phenomenon at low temperatures,
In order to obtain a cream composition with good melting properties in the mouth, it is necessary to have a certain solid fat index (SFI) characteristic value.

In other words, it shows a very high SFI of 55 to 65 at a low temperature of 5℃, a relatively high SFI of 30 to 45 at room temperature of 20℃, and a low SFI of less than 30℃ at a temperature close to body temperature. Since it dissolves quickly, it exhibits good melt-in-the-mouth properties. The SFI characteristics of oils and fats used in conventional filled creams and compound creams are
40-54, 15-20 at 20℃, and 3-7 at 30℃, showing a fairly sloped temperature-SFI curve. Therefore, it is not possible to obtain a cream-like composition with a creamy texture.

In the present invention, glycerol fatty acid esters, phospholipids, sorbitan unsaturated fatty acid esters, and sucrose fatty acid esters are used as emulsifiers.

The glycerin fatty acid ester that can be used is a partial ester of glycerin and a saturated and/or unsaturated fatty acid ester having 12 to 22 carbon atoms, preferably a fatty acid having 16 to 18 carbon atoms, and mainly monoesters. The ingredients have an iodine value of 20 or less.

The phospholipids used in the present invention include, for example, phosphatidylcholine, phosphatidylethanolamine, inositol phosphatide, phosphatidylserine, etc. These include soybean lecithin, egg yolk, etc. lecithin, egg yolk,
It is contained in buttermilk and the like, and these can be used as a source of phospholipids. The sucrose fatty acid ester used in the present invention is a mixture of mono-, di- and polyesters of sucrose and saturated and/or unsaturated fatty acids having 14 to 22 carbon atoms. In addition, sorbitan unsaturated fatty acid ester refers to unsaturated fatty acids having 16 to 22 carbon atoms or a mixture of unsaturated fatty acids and saturated fatty acids (containing 50% by weight or more, preferably 70% by weight or more of unsaturated fatty acids), sorbitan, or sorbitan. The main component is a partial ester with a mixture containing sorbitol and sorbide, and the main component is a monoester, and it contains a polyester such as a di- or triester. Examples of saturated fatty acids constituting the various emulsifiers mentioned above include myristic acid, palmitic acid, stearic acid, lauric acid, arachidic acid, and behenic acid, among which palmitic acid,
Stearic acid is preferred, and unsaturated fatty acids include, for example, oleic acid, zomarinic acid, linoleic acid, elaidic acid, and linoleic acid, among which oleic acid and zomarinic acid are particularly preferred. Also, the total amount of emulsifier is
It is necessary that the amount of glycerin fatty acid ester is 5 to 50% by weight based on the total amount of emulsifier, and the amount of sorbitan unsaturated fatty acid ester and/or phospholipid is 1.5 to 4% by weight based on the total amount of emulsifier. The amount of sucrose fatty acid ester is 25-80% by weight based on the total amount of emulsifier.
It is necessary that

If the amount of glycerin fatty acid ester relative to the total amount of emulsifier exceeds 50%, a high overrun can be obtained when foaming occurs, but the shape retention will be weak.
If it is less than 5%, sufficient overrun cannot be obtained. In addition, the amount of sorbitan unsaturated fatty acid ester and/or phospholipid relative to the total amount of emulsifier is 50%.
If it exceeds %, the viscosity of the cream composition becomes extremely high, the structure of the cream after foaming becomes tight and hard, and the overrun becomes low. On the other hand, if it is less than 10%, a high overrun can be obtained, but the shape retention of the foam is weak and the artificial flowers will sag over time, which is not preferable. In addition, the amount of sucrose fatty acid ester relative to the total amount of emulsifier is 80%.
If it exceeds % by weight, a high overrun can be obtained, but the foaming time becomes too long, the shape retention of the foam is poor, and the foaming returns, especially during refrigerated storage, so that it cannot be put to practical use. On the other hand, if it is less than 25% by weight, a high overrun cannot be obtained and the foam will become hard and compact. Furthermore, if the total amount of emulsifier is less than 1.5% by weight based on the fat or oil, the emulsification becomes unstable and tends to separate, and the foaming properties deteriorate significantly. Moreover, if the amount exceeds 4% by weight, the viscosity of the cream composition becomes high, it is easy to solidify, the foamability deteriorates, and the emulsifier adversely affects the flavor of the cream composition, which is not preferable.

The creamy composition of the present invention contains non-fat milk solids. The non-fat milk solid content refers to milk solid content excluding fat content, and is mainly composed of milk protein. 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.
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.

The amount of non-fat milk solids in the creamy composition of the present invention is preferably 0.5 to 7% by weight, particularly 3 to 6%, based on the whole from the viewpoint of flavor and viscosity of emulsified fat, and the amount of water is preferably 3 to 6%. 45 to 65% is preferable.

Examples of sugars used in the creamy composition of the present invention include sucrose, fructose, glucose, lactose, maltose, sorbitol, invert sugar, corn syrup, and oligosaccharides, and the amount of these sugars depends on the sweetness. For example, in the case of only sucrose, it is 10
It is preferably ~15%, but when used as a freezing cream, it is preferable to increase the solid content in the aqueous phase in order to minimize the size of ice crystals generated during freezing. It is preferable to use saccharides in combination to make the amount of saccharides 15 to 30% by weight. Furthermore, the composition of the present invention may contain a stabilizer if necessary. The stabilizer moderates the viscosity of the cream composition, aids in foaming, and provides better stability during freezing treatment. Examples of stabilizers include gelatin,
There are natural gums such as carrageenan, tamarind seed extract, guar gum, and synthetic gums such as carboxymethylcellulose, methylcellulose, and sodium alginate.The amount of stabilizer varies slightly depending on the type, but is 0.05 to 0.4% by weight. is preferred.

The method for producing the composition of the present invention is as follows.
First, the oil and fat composition of the present invention is prepared by melting raw material oil and fat,
An emulsifier is dissolved or dispersed therein, or as a preferred method, an oil-soluble emulsifier is added to the melted raw material oil and fat, and mixed and stirred to dissolve or disperse the emulsifier, while a water-soluble emulsifier and sugars (the amount thereof is Its concentration is 70% by weight or more, especially 80%
The amount is preferably at least % by weight. ), mix and stir to dissolve, combine 75% by weight or more of the oil phase and 25% by weight or less, preferably 10 to 20% by weight of the aqueous phase, mix and stir to make a water-in-oil emulsified fat, and then For example, it can be produced by passing through a quenching and plasticizing apparatus used in the production of margarine and shortening to quenching and plasticizing it.

The creamy composition of the present invention can be prepared by dissolving the fat composition produced as described above and then mixing it with an aqueous phase containing non-fat milk solids, or by heating and melting the raw material fat. Oil phases prepared with some or all emulsifiers or no emulsifiers and aqueous phases containing non-fat milk solids with some or all emulsifiers or no emulsifiers added. An oil-in-water emulsion is formed by mixing the above-mentioned components, and this can be homogenized, for example, through a high-pressure homogenizer while maintaining the emulsion at a temperature of, for example, 50 to 70°C.

The creamy composition produced in this way is then sterilized in batches or continuously using sterilization methods such as indirect heating or direct heating, and packaged aseptically to make it a product suitable for distribution and storage. Of course, it is also possible to do so.

The creamy composition of the present invention can be obtained with stable quality regardless of fluctuations in various conditions during the manufacturing process, and will thicken and solidify due to indoor and outdoor temperature changes during distribution and storage, vibrations caused by transportation, etc. It has high foaming properties without foaming, the physical properties of the foamed product are always stable, the time to reach the optimal foaming state is constant, and the end point of foaming has an appropriate width. The overrun is high and constant, and the foam has sufficient firmness and stickiness, making it difficult to defoam, and it does not get loose over time, allowing you to create artificial flowers smoothly and uniformly.
In addition, it has excellent shape retention, does not cause whey separation, has a smooth and glossy appearance, does not change over time, and has a good flavor and melts in the mouth. The creamy composition of the present invention is a frozen foamed cream that can be used as a fresh foam for toppings, fillings, and icings by simply purchasing and thawing the creamy composition of the present invention. It is suitable for the production of foamed products made from the creamy composition of the present invention, and even when artificial flowers, natuppe, and sandwiched confectionery are frozen and preserved using the foamed material, there is no deterioration in the quality of the foamed material. First, it enables long-term storage of Western confectionery and, by extension, planned production thereof.

Further, the oil and fat composition of the present invention can be heated and melted, and a good creamy foamable oil-in-water emulsion can be obtained by simply homogenizing the mixture with non-fat milk solids and an aqueous phase containing sugars as necessary. It is possible.
Since this oil and fat composition contains a sucrose fatty acid ester, deterioration by microorganisms such as mold cannot be avoided at room temperature, so it must be stored refrigerated, preferably frozen. Such deterioration by microorganisms can be prevented by containing an aqueous phase consisting of an aqueous saccharide solution with a saccharide concentration of 70% by weight or more, preferably 80% by weight or more, and storage at room temperature becomes possible.

Examples of the present invention will be given below to further explain the present invention in detail. Parts in the examples are parts by weight.

Example 1 Hydrogenated coconut oil with an elevated melting point of 34°C (SFI 63.5 at 5°C,
42.1 at 20℃, 5.7 at 30℃) 100 parts are heated and melted, and glycerin monofatty acid ester with an iodine value of 2 is contained in it.
0.38 parts, sorbitan unsaturated fatty acid ester 0.2 parts,
An oil phase prepared by adding 0.3 parts of soybean lecithin and 1.75 parts of HLB2 sucrose fatty acid ester and dissolving or dispersing them, and an aqueous phase obtained by adding and dissolving 0.75 parts of HLB7 sucrose fatty acid ester in 20 parts of water. The mixture was mixed and emulsified to form a water-in-oil emulsion, which was then rapidly cooled and plasticized through a votator to obtain an oil and fat composition.

Example 2 Melted 30 parts of the oil and fat composition obtained in Example 1, 50 parts of water, 4 parts of skim milk powder, 10 parts of corn syrup solids, 5 parts of white sugar, and 0.1 part of sodium hexametaphosphate. , 0.1 part of gelatin dissolved therein was mixed and stirred, homogenized at a homogenizing pressure of 120 kg/cm ² , sterilized at 80°C for 5 minutes using a plate-type sterilizer, cooled to 10°C, and further heated to around 5°C. A creamy composition was obtained by aging in the refrigerator for 15 hours. This cream composition has almost constant quality regardless of temperature fluctuations during emulsification, homogeneous pressure fluctuations, and sterilization conditions fluctuations, and has good results, vibration resistance, and high foaming properties. The foam has excellent shape retention and appearance, and has great flavor and
It also melted well in the mouth. Furthermore, when the foam was added to a round decoration cake and subjected to freezing and thawing treatment, the cake was in good condition with no cracks, discoloration, or clumps.

Example 3 A mixture of 70 parts of hydrogenated coconut oil and 30 parts of coconut oil with an elevated melting point of 34°C (SFI of the mixture is 61.9 at 5°C, 38.1 at 20°C,
4.0) at 30°C and contains 0.75 part of glycerin monofatty acid ester with an iodine value of 10, 0.2 part of sorbitan unsaturated fatty acid ester, and 0.8 part of soybean lecithin.
1.2 parts of HLB2 sucrose fatty acid ester,
An oil phase in which these were dissolved or dispersed and an aqueous phase obtained by dissolving 0.5 parts of sucrose fatty acid ester of HLB11 in 20 parts of water were mixed and emulsified to form a water-in-oil emulsion, and then passed through a votator to rapidly cool and plasticize. An oil and fat composition was obtained.

Example 4 A melt of 30 parts of the oil and fat composition obtained in Example 3, 7.0 parts of skim milk powder, 1.5 parts of whey powder, 0.5 parts of sodium caseinate in 50 parts of water,
A solution of 0.05 parts of sodium hexametaphosphate, 15 parts of high maltose syrup solids, and 0.05 parts of carrageenan was mixed and stirred, then homogenized at around 40°C with a homogenizing pressure of 30 kg/ ^cm2 , and then VTIS 3 at 140℃ with a sterilizer (UHT sterilizer manufactured by Alfa Arrabal)
After sterilizing for seconds, the mixture was cooled to around 70°C and homogenized again at a homogenizing pressure of 50 kg/cm ² . After homogenization, the mixture was rapidly cooled to around 10°C in a plate cooler and aged in a refrigerator at 5°C for 18 hours or more. When this was foamed using a 30-coat cake mixer, a foam with a 185% overrun and good texture was obtained.
Moreover, this foam had excellent shape retention and appearance, and melted in the mouth very well. In addition, artificial flowers with good stiffness and texture were also possible by filling the foam into a plastic bag, freezing it in a freezer at around -20°C for 24 hours or more, and thawing it in a refrigerator at around 5°C.

Example 5 A mixture of 40 parts of hydrogenated coconut oil with an elevated melting point of 34°C, 15 parts of hydrogenated coconut oil and 45 parts of coconut oil, also at 42°C (mixture of
SFI is 61.3 at 5°C, 36.9 at 20°C, and 4.3 at 30°C.
20 parts of water and 40 parts of high maltose solids are added to form an oil phase in which these are dissolved or dispersed.
A water-in-oil emulsion was prepared by mixing and dissolving 18 parts of white sugar, 18 parts of caster sugar, and 0.5 parts of tamarind seed extract into an aqueous phase, which was mixed and emulsified to form a water-in-oil emulsion, and then passed through a votator to obtain a quenched plasticized oil and fat composition.

Example 6 Melted 50 parts of the oil and fat composition obtained in Example 5, 45 parts of water, 5 parts of skim milk powder, 0.2 parts of HLB11 sucrose fatty acid ester, 0.1 part of gelatin, and 0.1 part of sodium hexametaphosphate. The mixture was mixed and stirred, then homogenized at around 40℃ with a homogenization pressure of 30Kg/cm ² , and then sterilized at 140℃ for 3 seconds using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Arabal).
The mixture was cooled to around ℃ and homogenized again at a homogenizing pressure of 50 kg/cm ² . After homogenization, the mixture was rapidly cooled to around 10°C in a plate cooler, and then aged in a refrigerator at 5°C for 18 hours or more. When this was whipped with a 30 coat cake mixer, the overrun was 170%.
A foam with good texture was obtained. This foam also had excellent shape retention and appearance, and melted well in the mouth. Further, this foam was used as a topping for a decoration cake, and when it was frozen and thawed, it was in good condition with no cracks, discoloration, or clumps.

Example 7 A mixture of 20 parts hydrogenated coconut oil and 5 parts coconut oil with an elevated melting point of 34°C (SFI of the mixture is 62.3 at 5°C, 39.3 at 20°C,
Heat and melt 4.6) at 30℃ to obtain 0.2 parts of glycerin monofatty acid ester with an iodine value of 3, and 0.1 part of soybean lecithin.
part, sorbitan unsaturated fatty acid ester 0.1 part,
Add 0.2 parts of sucrose fatty acid ester of HLB2 and disperse and dissolve it to form an oil phase.Meanwhile, add 5 parts of caster sugar to 49 parts of water.
Part, high maltose syrup (contains 25% water)
15 parts of carrageenan, 0.1 part of skim milk powder, 0.1 part of sodium hexametaphosphate, and 0.2 part of sucrose fatty acid ester of HLB11 were dispersed and dissolved to form an aqueous phase. After mixing and emulsifying the aqueous phase and fat and oil at an emulsification temperature of around 45℃, homogenizing at a homogenization pressure of 40Kg/ ^cm2 , VTIS
140 with a sterilizer (Alfa Arrabal UHT sterilizer)
Sterilized at ℃ for 3 seconds. This was cooled to around 70°C and further homogenized again at a homogenization pressure of 50 kg/cm ² . After homogenization, the mixture was rapidly cooled to around 10°C in a plate cooler, and then aged in a refrigerator at 5°C for 18 hours or more. When this product was foamed using a 30-coat cake mixer, a foamed product with good stiffness and an overrun of 165% was obtained. This foam had excellent shape retention and appearance, and melted well in the mouth. In addition, this foam is used as a topping for decoration cakes and is frozen and thawed.
It was in good condition with no cracks or discoloration.

Comparative Example 1 A mixture of 60 parts of hydrogenated fish oil with an elevated melting point of 28°C and 40 parts of hydrogenated coconut oil with an elevated melting point of 34°C (SFI of the mixture is 5°C
42.8 at 20℃, 22.4 at 20℃, 3.5 at 30℃),
Contains 0.38 parts of glycerin monofatty acid ester with an iodine value of 2, and sorbitan unsaturated fatty acid ester.
0.2 parts of soybean lecithin, 0.3 parts of soybean lecithin, and 1.75 parts of sucrose fatty acid ester of HLB2 were added and dissolved or dispersed to form an oil phase, and 0.75 parts of sucrose fatty acid ester of HLB7 was added and dissolved in 20 parts of water to form an aqueous phase. The resulting mixture was mixed and emulsified to form a water-in-oil emulsion, which was then rapidly cooled and plasticized through a votator to obtain an oil and fat composition.

Comparative Example 2 Melted 30 parts of the fat composition obtained in Comparative Example 1, 50 parts of water, 4 parts of skim milk powder, 10 parts of corn syrup solids, 5 parts of white sugar, and 0.1 part of sodium hexametaphosphate. , 0.1 part of gelatin dissolved therein was mixed and stirred, homogenized at a homogenizing pressure of 120 kg/cm ² , sterilized at 80°C for 5 minutes using a plate sterilizer, cooled to 10°C, and further heated to around 5°C. A creamy composition was obtained by aging in the refrigerator for 15 hours. When this creamy composition was whipped with a 30-coat cake mixer, the overrun was 120%.
It was low, and the width at the end of the whip was narrow, resulting in a cream that was so-called shimmery and dull. In addition, when this foam was topped on a round decoration cake and subjected to freeze-thaw treatment, the surface texture was poor and cracks were formed.

Claims (1)

[Claims] 1 Solid fat index (SFI) at 5°C is 55 to 65,
and an oil or fat with an SFI of 30 to 45 at 20°C and an SFI of 7 or less at 30°C, (A) glycerin fatty acid ester with an iodine value of 20 or less, (B) sorbitan unsaturated fatty acid ester and/or
or phospholipid and (C) sucrose fatty acid ester [however,
For the amount of sucrose fatty acid ester, use the formula y=a/5x (where a is the amount of sucrose fatty acid ester used).
HLB, where x is the weight of the sucrose fatty acid ester used and y is the converted amount); the same applies hereinafter];
-4% by weight, (A) is 5-50% by weight based on the total amount of emulsifier, and (B) is 10-4% by weight based on the total amount of emulsifier.
An oil and fat composition in which 50% by weight and (C) is 25 to 80% by weight based on the total amount of emulsifier. 2. The oil and fat composition according to claim 1, which is a water-in-oil emulsified fat containing 25% by weight or less of an aqueous phase based on the total weight. 3 The aqueous phase has a concentration of 70% by weight or more, preferably a concentration of 80%.
The oil and fat composition according to claim 2, which comprises an aqueous saccharide solution of at least % by weight. 4 SFI at 5℃ is 55-65 and at 20℃
Fats and oils with an SFI of 30 to 45 and an SFI of 7 or less at 30°C, (A) glycerin fatty acid ester with an iodine value of 20 or less, (B) sorbitan unsaturated fatty acid ester and/or phospholipid, and (C) sucrose fatty acid ester [However, regarding the amount of sucrose fatty acid ester, the formula y=
an emulsifier consisting of a/5x (where a is the HLB of the sucrose fatty acid ester used, x is the weight of the sucrose fatty acid ester used, and y is the converted amount; the same applies hereinafter); and water. It is an oil-in-water emulsified fat containing sugars, non-fat milk solids, and the oil content is 20 to 30% by weight based on the total weight, and the water content is 45% by weight based on the total weight.
~65% by weight, sugars 10-30% by weight,
Non-fat milk solids content is 0.5 to 7% by weight based on the total amount, total amount of emulsifier is 1.5 to 4% by weight based on fats and oils, (A)
is 5 to 50% by weight based on the total amount of emulsifier, (B) is 10 to 50% by weight based on the total amount of emulsifier, and (C) is 25 to 80% by weight based on the total amount of emulsifier. A low-oil, high-foaming cream composition with an overrun of 150-200%.