JPWO2006003981A1 - Oil-in-water emulsion and food production method using the same - Google Patents

Abstract

The object of the present invention is to develop an oil-in-water emulsion that does not contain an emulsifier and has basic physical properties as a cream such as flavor and overrun. For the purpose of the present invention, an oil-in-water type having basic physical properties as a cream without blending an emulsifier by using an emulsion having a high non-fat solid content compared to a normal oil-in-water emulsion according to the present invention. An emulsion is obtained.

Description

  The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion characterized by not containing an emulsifier.

  For foaming creams such as whipped creams used for toppings such as ice cream and cakes, or oil-in-water emulsions such as coffee creams, it is common to use multiple inorganic compounds as emulsifiers and stabilizers. It is. For example, vegetable cream which is one of whipped creams consists of water, vegetable oils and fats, non-fat milk solids, various emulsifiers, and inorganic compounds as stabilizers, pre-emulsification, homogenization, sterilization, cooling, Manufactured by aging.

  As the inorganic compound, phosphoric acid (hexametaphosphoric acid, secondary phosphoric acid, etc.) or alkali metal salt of citric acid is generally used in an amount of about 0.1 to 1% by weight. As emulsifiers, so-called natural emulsifiers such as soybean lecithin and egg yolk lecithin and so-called synthetic emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and monoglyceride (hereinafter these emulsifiers are referred to as synthetic emulsifiers). The total amount used is about 1 to 5% by weight. Thus, the use of inorganic compounds and synthetic emulsifiers is considered indispensable for obtaining good cream physical properties (overrun, workability, texture, etc.). (For example, see Non-Patent Document 1 and Non-Patent Document 2)

On the other hand, such an emulsifier, especially a synthetic emulsifier, is not preferable in terms of the flavor of the cream. In addition, with the recent increase in consumers' “health” awareness and increasing natural orientation, the development of foods in which such additives as synthetic emulsifiers and inorganic compounds are not used or reduced is desired. However, the oil-in-water emulsion is exemplified with respect to the oil-in-water emulsion in which the total content of phosphate and citrate is greatly reduced, but lecithin and the like are blended. (For example, see Patent Document 1)
Toru Hidaka, “Emulsifier for Food” (Shoshobo) (pp. 127-147) Toru Hidaka, “Common sense of food additives” (Yuki Shobo) (pp. 41-43, 121-128) JP 10-215783 A (page 1-4)

  An object of the present invention is to provide an oil-in-water emulsion that does not contain an emulsifier and has basic physical properties as a cream such as flavor and overrun.

As a result of diligent research to solve the above-mentioned problems, the present inventors have used a non-fat solid content emulsion as compared with a normal oil-in-water emulsion, thereby providing a cream as a cream without blending an emulsifier. The present invention has been completed by finding that it is an oil-in-water emulsion having basic physical properties.
That is, the present invention
(1) An oil-in-water emulsion characterized by having a foaming property and substantially not containing an emulsifier, (2) 10 to 50% by weight of oil and 10 to 50% by weight of water %, Non-fat solid content is 10 to 70% by weight, (1) oil-in-water emulsion according to (1), (3) non-fat milk solid content or non-fat cacao to total non-fat solid content The oil-in-water emulsion according to (1), wherein the solid content is 5 to 50% by weight, and (4) the fat in the oil does not contain hard butter or SUS (S: saturated fatty acid, U: trans isomer) (3) an oil-in-water emulsion according to (1), wherein the oil-in-water emulsion according to (1) is foamed alone. A method for producing a foamed oil-in-water emulsion, characterized in that the oil-in-water according to (6) (1) An oil-in-water emulsion and an aqueous composition according to (7) (1), wherein the emulsion and the aqueous composition are mixed and foamed. And foaming without increasing the emulsifier, a method for producing a foamed oil-in-water emulsion.

  According to the present invention, it becomes possible to produce a good oil-in-water emulsion without blending an emulsifier, and the present invention can prevent an unfavorable flavor from being added by using an additive. There is. In addition, when using a conventional oil-in-water emulsion using an emulsifier and adding a part of the oil-in-water emulsion that does not contain the emulsifier of the present invention, the original emulsifier is added to the addition destination. It is possible to impart properties such as imparting milky taste, richness and shape retention without increasing.

The oil-in-water emulsion referred to in the present invention is a cream having a foaming property, wherein the oil content is 10 to 50% by weight, the water content is 10 to 50% by weight, and the non-fat solid content is 10 to 70% by weight. It is an oil-in-water emulsion characterized by not containing an emulsifier. However, if the oil content of the oil-in-water emulsion is less than 10%, the foamability of the oil-in-water emulsion decreases, and 50% If it exceeds, the emulsification of the oil-in-water emulsion becomes unstable, which hinders stable production. Preferably it is 15% or more and 40% or less.

The oil and fat of the oil-in-water emulsion of the present invention is not particularly limited. However, in order to strongly impart the foaming function, the fat in the oil is hard butter, particularly SUS (S: saturated fatty acid, U: trans It is preferable that it contains triglyceride represented by (unsaturated fatty acid not containing body). The preferred content of the above SUS (optimally SOS; O is oleic acid) is preferable because it improves the meltability, heat-resistant shape retention, and the function imparted to demulsification as the amount increases. Is preferably 45% or more, more preferably 70% or more in the oil.
Examples of fats and oils rich in triglycerides represented by SUS include cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, palm oil, and fractionated oils thereof. Species or two or more can be used. In addition, fats and oils containing a large amount of triglyceride represented by SUS can also be produced and used by selectively transesterifying the 1,3-positions of glycerides and, if necessary, fractionating the middle melting point fraction.

When the water content of the oil-in-water emulsion of the present invention is less than 10%, the oil-in-water emulsion thickens and hinders stable production. If it exceeds 50%, the emulsification of the oil-in-water emulsion becomes unstable, which hinders stable production. In addition, workability after whipping, heat-resistant shape retention, and water separation resistance are weakened. It can be optimally used in the range of 10 to 50%.
The origin of moisture contained in the oil-in-water emulsion is not particularly specified, and may be moisture derived from dairy products containing milk solids, or a solvent when milk solids are dissolved or dispersed in water. Or the water | moisture content of a dispersion medium may be sufficient. In addition, water-containing foods such as fruit juice, jam, various fruits, potatoes, cheeses, nuts, natural honey, coffee and tea can be used alone or in combination of two or more.

Moreover, when the non-fat solid content of the oil-in-water emulsion is 10% or less, it is difficult to exert the effect of imparting the milky taste and richness to the foaming cream, and when it is 70% by weight or more, the oil-in-water emulsion is used. Increases the viscosity of the product and hinders stable production. Optimally, the non-fat solid content of the oil-in-water emulsion can be used in the range of 20 to 60%.
Examples of the non-fat solids include non-fat milk solids, non-fat cocoa solids, and saccharides. The non-fat milk solid content imparts a milky taste and richness to the foaming cream, and the non-fat cocoa solid content imparts a chocolate flavor and richness.
The content of the non-fat milk solids and the non-fat cocoa solids should occupy 5 to 50% by weight in the total non-fat solids.
The non-fat milk solid content includes fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein sodium Non-fat solids derived from milk contained in lactalbumin and the like can be exemplified, and can be used alone or in combination of two or more.
The non-fat cocoa solid content is a portion excluding cocoa butter from the solid content derived from cocoa beans, and as the non-fat cocoa content source, cacao mass, cocoa powder and various chocolates made from these, and other A processed product can be exemplified.

  The saccharide is not particularly limited, for example, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, Listed sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, stevia, aspartame, sugar alcohol It is done. These saccharides can be used alone or in combination of two or more.

The relationship between the oil content, water content, and non-fat solid content of the oil-in-water emulsion shown above is a low water content and high non-fat solid content compared to known foaming creams, compared to condensed milk The main preparation method is as follows.
That is, the first method for preparing the oil-in-water emulsion of the present invention is to prepare a powder of chocolate or chocolate-like food from the above-mentioned non-fat solid and part or all of the above-mentioned fats by a production method according to the production method of chocolate. And then emulsifying by adding an aqueous composition which may contain the above fat-free solids and fats and oils. There is no restriction | limiting in particular in the case of manufacture of a chocolate-like food, unless it deviates significantly from the normal chocolate manufacturing method, and conching can be performed after refinement | miniaturizing with a roll.

  Or as another preparation method, after mixing the said non-fat solid and said each fat and oil with an aqueous composition, it heats to 30-70 degreeC, or heats either or both to 30-70 degreeC Then, it can be produced by any method such as a gentle stirring method in which the mixture is mixed and then stirred by hand, or a high-speed stirring method to which a strong shearing force can be applied, for example, a homomixer. The emulsification may be homogenized (5 to 150 kg / cm <2>) depending on circumstances.

The emulsified oil-in-water emulsion is produced by cooling. Sterilization or sterilization may be performed before or after the emulsification process or homogenization treatment, but pasteurization is recommended because the viscosity range that can be produced is narrow in the cream production line that performs the conventional UHT treatment and may increase the viscosity. .
Moreover, even if SUS type triglyceride which is easy to demulsify and easily causes a bloating phenomenon, it can be prepared when manufactured according to the above process.

Next, the aqueous composition to which the oil-in-water emulsion of the present invention is added will be described.
The highly fat-free solid emulsion obtained as described above can be suitably used for adding an aqueous composition, particularly for modifying a foamable oil composition (foaming cream). Can be manufactured.

The aqueous composition referred to in the present invention is not limited to a foaming oil / fat composition such as various commercially available products of fresh cream or vegetable cream, but also a milk product having no foaming power such as milk, concentrated milk, cheeses, O / W type emulsions such as soy milk, and also non-emulsified jams, various fruits, potatoes, natural honey, water-containing foods such as coffee and tea, and water. The production method is not particularly limited, and a well-known and commonly used technique or a well-known technique can be adopted as the production method.
Dairy products and O / W emulsions that do not naturally have foaming power, as well as water-containing foods and water, can give a rich taste when only mixed with oil-in-water emulsions. It is also possible to make it foam.
When added to a foaming fat or oil composition with poor body taste or milky taste, the body taste and milky taste are improved and the meltability is good, but the heat-resistant shape retention and water separation resistance are weak, or vice versa. When added to the oil and fat composition, the function of the disadvantage can be compensated without losing the advantage.

However, the oil and fat in the oil-in-water emulsion described above is also described in the part, but in order to impart better meltability, heat-resistant shape retention and water separation resistance, the fat in the oil is hard butter Furthermore, in order to give the foaming function more strongly, it is more preferable that the fat in the oil contains a triglyceride represented by SUS.
The content of the oil-in-water emulsion of the present invention in the foamed cream is suitably 5% by weight or more, more preferably 10 to 50% by weight. When the content is low, the foamable cream is modified. The effect to do is poor.
The timing for adding the oil-in-water emulsion to the foaming cream may be before or during whipping, but it is better to add it before or during whipping than after whipping.
In addition, the oil-in-water emulsion can be foamed alone.

  EXAMPLES Examples of the present invention will be shown below and the present invention will be described in more detail. However, the present invention is not limited to these examples. In the examples,% and part mean weight basis.

<Example 1>
Whole milk powder 16.0 parts, sugar 39.0 parts, temper type hard butter which is a type containing a lot of SUS as vegetable oils and fats (product name “Melano NEWSS-7” manufactured by Fuji Oil Co., Ltd., SUS content about 81 %) 45.0 parts were blended, and a chocolate-like food was produced according to a conventional method for producing chocolate.
Next, 20.0 parts of water heated to 30 ° C., 70.0 parts of the crushed chocolate-like food obtained by the above operation, 4.0 parts of the above temper type hard butter, and 2.0 parts of sugar are added. Mixed.
The mixture was stirred at 3000 rpm while heating at 3000 rpm with a homomixer (“TK Homo Disper” manufactured by Tokushu Kika Kogyo Co., Ltd.), held at 65 ° C. for 30 minutes, and then cooled to an oil content of 38.4% by weight. An oil-in-water emulsion having a non-fat solid content of 37.6% by weight (a non-fat milk solid was 8.3%) and a water content of 24.0% by weight was obtained.
The oil-in-water emulsion thus obtained and water were mixed in a ratio of 70 parts: 30 parts, and foamed using a vertical mixer ("Hobart Mixer N-50" manufactured by Hobart Japan Co., Ltd.). Evaluation of the workability and quality of the rice (hereinafter referred to as oil-in-water emulsified foam) was performed.

<Comparative Example 1>
A chocolate-like food was obtained by the same composition and production method as in Example 1, and then the chocolate-like food obtained by the above operation was pulverized in 24.0 parts of water heated to 30 ° C. 45.0 parts 31.0 parts of the above temper type hard butter was added and mixed.
This mixture was produced in the same manner as in Example 1 except that the oil content was 53.2% by weight, the non-fat solid content was 22.8% (the non-fat milk solid was 5.3%), and the water content was 24.0% by weight. A mold emulsion was obtained. In addition, the oil-in-water emulsion thus obtained and foamed by the same blending and production method as in Example 1 according to the blending in Table 1 were evaluated for workability and quality.

<Comparative example 2>
According to the formulation of Table 1, chocolate-like foods were obtained by the same formulation and manufacturing method except that 0.5 part of soybean lecithin was added to the formulation of Example 1, and then the formulation of Comparative Example 1 was made according to the formulation of Table 1. Except for blending sucrose fatty acid ester ("Ryoto Sugar Ester S1670", HLB16 manufactured by Mitsubishi Chemical Foods Co., Ltd.), all were added and mixed in the same composition and production method.
This mixture was prepared in the same manner as in Example 1 according to the formulation shown in Table 1, with an oil content of 53.2% by weight, a non-fat solid content of 22.8% by weight (non-fat milk solid was 5.3%), and a moisture content of 24. A 0 wt% oil-in-water emulsion was obtained. In addition, the oil-in-water emulsion thus obtained and foamed by the same blending and production method as in Example 1 according to the blending in Table 1 were evaluated for workability and quality.

※ 評価基準
○：乳化が安定でホイップ等の作業が良好に出来、食感も軽くてみずみずしく、口溶けが良い。
△：乳化がやや不安定で、やや堅いもののホイップ等の作業が可能、食感もややボテ感があるものの商品価値はあるレベル。
×：乳化が不安定で作業不能、商品価値を損なう悪食感。
−：作製不能。<Example 2>
The oil-in-water emulsion obtained in Example 1 and a commercially available foaming cream (product name “Light Topping SV”, manufactured by Fuji Oil Co., Ltd.) are mixed in a ratio of 20 parts: 80 parts, and a vertical mixer Was used to foam.
The evaluation is shown in Table 1 together with the formulation.

[Table 1]

* Evaluation criteria ○: Emulsification is stable, whipping work can be performed well, the texture is light and fresh, and the mouth melts well.
Δ: Emulsification is slightly unstable, work of whipping etc. of somewhat hard is possible, and the texture is a little sticky, but the product value is at a certain level.
X: Eating emulsification, work impossibility, bad eating feeling that impairs commercial value.
−: Incapable of production.

As a result, Example 1 is a very light and fresh, foamy food with good mouth melting, and a new oil-in-water emulsified foam with different texture and mouth melting than when foaming a conventional foaming cream. Met.
However, the oil-in-water emulsion of Comparative Example 1 was very hard and unstable in emulsification (phase inversion to water-in-oil type). Moreover, even if it tried to whip, it was too hard as it was, and even if it tried to mix with an aqueous component, it became lumpy and could not be made to foam well.

Also, the oil-in-water emulsion of Comparative Example 2 in which an emulsifier was added to Comparative Example 1 was different from that of Comparative Example 1, and the emulsification was stable. The foamed foam after the preparation of the emulsion can be foamed well, and the texture is a cream that exists as a conventional oil-in-water emulsion.
That is, Comparative Example 1 which deviates from the range of oils and fats, moisture and total non-fat solids, which is the claimed scope of the present application, cannot be emulsified unless an emulsifier is used.
In addition, some of the commercially available foaming creams have a function-oriented type as used in Example 2, that is, the milk taste and richness are slightly inferior, but the workability is good, and the functions such as milk taste, rich taste and workability are compatible. Although it is generally well-known that it is difficult to do, the addition of a part of the oil-in-water emulsion obtained in Example 1 to such a commercially available foaming cream imparts milky taste and richness and retains shape retention. Improvement is possible in a simple way.
Moreover, since the oil-in-water emulsion itself does not contain an emulsifier, the total amount of the emulsifier is reduced without adding an emulsifier to the emulsifier added to the original commercial foaming cream. It became clear that it was possible to add milky taste and richness.

<Example 3>
The oil-in-water emulsion obtained in Example 1 and strawberry puree (hawk food) were mixed at a ratio of 60 parts: 40 parts, and foamed using a vertical mixer.
As a result, it became a fresh, foamy food with a strong strawberry flavor. The cocoon puree used alone had little foaming power.
As a result, it became clear that the foaming power could be imparted without adding a special emulsifier by adding it to a strawberry puree having no foaming power.

<Example 4>
An example of obtaining an oil-in-water emulsion without going through the process of producing a chocolate-like food from fats and fats and non-fat solids is shown.
Temper type hard butter (product name “Product name”) is mixed with 20.0 parts of water heated to 30 ° C. and mixed with 15.0 parts of whole milk powder and 25.0 parts of sugar. 40.0 parts of Melano NEWSS-7 ”manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) are mixed.
The mixture was stirred at 3000 rpm with a homomixer while warming, held at 65 ° C. for 30 minutes, and then cooled to 43.9% oil content, 36.1% non-fat solid content (non-fat milk solid 11 0.1%) and an oil-in-water emulsion having a water content of 20.0% by weight was obtained. The oil-in-water emulsion thus obtained was mixed with water at a ratio of 70 parts: 30 parts, and the workability and quality of the oil-in-water emulsion foam were evaluated using a vertical mixer. .

<Example 5>
According to the formulation in Table 2, a fractionated product of the middle melting point of palm oil that contains a relatively large amount of SUS as a vegetable oil in the formulation of Example 4 but has a slightly lower melting point than that used in Example 4 (product name) An oil-in-water emulsion was obtained by the same blending and production method except that “Unilate P110N” manufactured by Fuji Oil Co., Ltd., SUS content of about 55%), and the oil-in-water emulsion thus obtained was obtained. The workability and quality of the oil-in-water emulsified foam were evaluated by the same formulation and production method as in Example 4.

<Example 6>
According to the composition of Table 2, among the blends of Example 4, as the vegetable oil, the palm oil melting point part was partially cured and part of the U part of SUS was replaced with trans isomer or saturated fatty acid (product name “Melva 31 ”(Fuji Oil Co., Ltd.) was used, and an oil-in-water emulsion was obtained by the same blending and production method. The oil-in-water emulsion thus obtained was blended in the same manner as in Example 4. -The workability and quality of the oil-in-water emulsified foam were evaluated by the production method.
The evaluation is shown in Table 2 together with the formulation.

<Comparative Example 3>
According to the formulation of Table 2, an oil-in-water emulsion was obtained by the same formulation and production method except that soybean white squeezed oil having a low melting point and almost no SUS was used as the vegetable oil in the formulation of Example 4, The oil-in-water emulsion thus obtained was evaluated for workability and quality of the oil-in-water emulsion by the same formulation and production method as in Example 4.

※ 作業性・食感の評価は実施例と同じ。[Table 2]

* Evaluation of workability and texture is the same as in the examples.

  As a result, Example 4 using vegetable oils and fats containing a lot of SUS, Example 5 using vegetable oils and fats containing a relatively large amount of SUS but having a slightly lower melting point than that used in Example 4, It became a light, fresh and foamy food with good meltability in the mouth, and it was a new foamed product with different texture and meltability than when foaming a conventional foaming cream. In addition, Example 6 in which the SUS content was reduced by curing as compared with Example 5 was also sufficiently commercialized, although it was found that the oil-in-water emulsified foam was earlier in water removal than Example 4, and it was very commercial value. A light and fresh foam with a good melt in the mouth was obtained.

However, in Comparative Example 3, the emulsification was unstable and it was easy to separate during cooling. Further, even when whipped for a long time, it did not foam and did not foam.
Thus, it is possible to obtain an oil-in-water emulsion without going through the process of producing a chocolate-like food from fats and fats and non-fat solids, and the fats and oils contain triglycerides represented by hard butter or SUS. It became clear that it was desirable.

<Example 7>
The suitability in the present invention of an oil-in-water emulsion having different oil content, moisture, and non-fat solid content is observed.
24.0 parts of water heated to 30 ° C. 11.2 parts of whole milk powder and 29.3 parts of sugar are mixed, and temper type hard butter (product name “Melano NEWSS-7” Fuji) is added as vegetable oil. 35.5 parts is mixed.

  The mixture was stirred at 3000 rpm with a homomixer while warming, held at 65 ° C. for 30 minutes, then cooled and oiled 38.4% by weight, non-fat solids 37.6% by weight (non-fat milk solids 8. 3%) and an oil-in-water emulsion having a water content of 24.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability and quality.

<Example 8>
According to the composition in Table 3, 40.0 parts of water heated to 30 ° C. was mixed with 11.0 parts of whole milk powder and 19.0 parts of sugar, and then temper type hard butter (product name “Melano” NEWS-7 "(Fuji Oil Co., Ltd.) 30.0 parts are mixed.

  The mixture was stirred at 3000 rpm with a homomixer while warming, held at 65 ° C. for 30 minutes, then cooled and oiled 32.9% by weight, non-fat solids 27.1% by weight (non-fat milk solids 8. 1%) and an oil-in-water emulsion having a water content of 40.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability and quality.

<Comparative example 4>
According to the composition of Table 3, 20.0 parts of water heated to 30 ° C. was mixed with 30.0 parts of skim milk powder and 45.0 of sugar, and temper type hard butter (product name “Melano NEWSS- 7 "Fuji Oil Co., Ltd.) 5.0 parts are mixed.
The above mixture was stirred at 3000 rpm with a homomixer while heating, held at 65 ° C. for 30 minutes, and then cooled to 5.0% by weight of oil and 75.0% by weight of non-fat solids (30. 0%) and an oil-in-water emulsion having a water content of 20.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability and quality.

<Comparative Example 5>
According to the composition of Table 3, 8.3 parts of whole fat milk powder and 14.3 sugar are mixed with 55.0 parts of water heated to 30 ° C., and temper type hard butter (product name “Melano NEWSS” is added thereto as vegetable oil. -7 "Fuji Oil Co., Ltd.) 22.5 parts are mixed.
The mixture is stirred at 3000 rpm with a homomixer while warming, held at 65 ° C. for 30 minutes, and then cooled to 24.6% oil content and 20.4% non-fat solid content (non-fat milk solid 6. 1%) and an oil-in-water emulsion having a water content of 55.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability and quality.
The evaluation is shown in Table 2 together with the formulation.

[Table 3]

  As a result, Example 8 was a very light and fresh, foamy food with good meltability in the mouth, and was a new foamed product with different texture and meltability than when foaming a conventional foamable cream. Moreover, Example 7 was feasible although the oil-in-water type emulsified foam alone was somewhat hard.

  However, Comparative Example 5 was easy to separate when the oil-in-water emulsion was cooled, and even if it was whipped for a long time, it did not have shape retention. Further, the oil-in-water emulsion of Comparative Example 4 could be produced without any problem, but even when whipped for a long time, it did not have a shape retaining property and did not whipped.

As described above, according to the present invention, it becomes possible to produce a good oil-in-water emulsion without blending an emulsifier, and the present invention prevents an unfavorable flavor from being added by the use of an additive. It also has the effect that it can be done. In addition, when using a conventional oil-in-water emulsion using an emulsifier and adding a part of the oil-in-water emulsion that does not contain the emulsifier of the present invention, the original emulsifier is added to the addition destination. It is possible to impart properties such as imparting milky taste and richness and shape retention without increasing.

Claims (7)

An oil-in-water emulsion characterized by being a foaming cream and substantially not containing an emulsifier. The oil-in-water emulsion according to claim 1, wherein the oil content is 10 to 50% by weight, the water content is 10 to 50% by weight, and the non-fat solid content is 10 to 70% by weight. The oil-in-water emulsion according to claim 1, wherein the ratio of the non-fat milk solid or the non-fat cocoa solid to the total non-fat solid is 5 to 50% by weight. 2. The oil-in-water emulsion according to claim 1, wherein the oil and fat in the oil contains triglyceride represented by hard butter or SUS (S: saturated fatty acid, U: unsaturated fatty acid not containing trans isomer). A method for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 is foamed alone. A method for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 and an aqueous composition are mixed and foamed. A method for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 and an aqueous composition are mixed and foamed without increasing the emulsifier.