JPWO2010073536A1 - Oil-in-water emulsion containing lactic acid fermentation emulsion - Google Patents

Abstract

Provided is an oil-in-water emulsion, particularly a foamable oil-in-water emulsion, having sufficient milk flavor and richness even if the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is reduced. There is a thing. Furthermore, when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is used in an equal amount, an oil-in-water emulsion having a richer milk flavor and richness, especially a foamable oil-in-water emulsion Is to provide. Using a specific lactic acid fermented emulsion containing fats and oils, non-fat milk solids and water, and having fats and oils content of 4.5 to 35.0% by weight and milk protein content of 2.5 to 11.0% by weight, It is an oil-in-water emulsion, and the lactic acid bacterium used in the lactic acid fermentation emulsion is a combination of the genus Streptococcus and the genus Lactobacillus, and the fat content is 15 to 50% by weight and the nonfat milk solid content is 0.5 to 12.0% by weight It is an oil-in-water emulsion.

Description

  The present invention relates to an oil-in-water emulsion containing a lactic acid fermentation emulsion, and more particularly to a foamable oil-in-water emulsion.

If an oil-in-water emulsion, particularly a foamable oil-in-water emulsion, is to be given a rich milk flavor or richness, conventionally, fresh cream, butter, whole milk powder, skim milk powder, etc. are used, or milk. It has been solved by adding product flavors.
For example, Patent Document 1 discloses a dairy product flavor characterized in that raw milk and / or recovered fragrance obtained by fragrance recovery means from dairy products is adsorbed on an organic polymer adsorbent and then desorbed with a desorption solvent. Manufacturing methods have been proposed. Such a flavor has a problem that the natural flavor is impaired when the milk flavor is increased.
In Patent Document 2, when producing an oil-in-water emulsion containing an edible oil / fat, an emulsifier, a milk component and / or a saccharide, a lipid-protein complex which is a conjugate of a lipid and a protein is blended. A method for producing a type emulsion is proposed, and Patent Document 3 proposes an oil and fat emulsion composition characterized by containing a lactic acid fermented product of a complex of an organic acid monoglyceride and a milk protein. Although each of them has a certain effect, there is a problem in that the lipid protein complex must be prepared separately and the process is complicated.
In addition, when many dairy products such as conventional cream, butter, whole milk powder and skim milk powder are used, a rich milk flavor and rich taste can be expected. However, the amount of use is limited in terms of resource constraints and cost. It was.

JP 2006-325539 A JP 05-238612 A Japanese Patent Laid-Open No. 09-238612

  An object of the present invention is to provide an oil-in-water emulsion, particularly a foamable water-in-water emulsion, that has sufficient milk flavor and richness even if the amount of dairy products such as fresh cream, butter, whole milk powder, and skim milk powder is reduced. To provide a mold emulsion. Furthermore, when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is used in an equal amount, an oil-in-water emulsion having a richer milk flavor and richness, especially a foamable oil-in-water emulsion Is to provide.

As a result of intensive studies, the present inventors have found that a lactic acid fermentation emulsion capable of imparting a sufficient milk flavor and richness even in a small amount of milk components, particularly an oil-in-water emulsion having a small amount of non-fat milk solids. In order to complete the present invention, it is found that the use of the lactic acid fermented product can provide an oil-in-water emulsion having a richer milk flavor and richness when the dairy product is used in an equivalent amount. It came.
That is, the first of the present invention is a specific lactic acid fermentation containing fats and oils, nonfat milk solids and water, and having a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight. It is an oil-in-water emulsion using an emulsion. The second is the oil-in-water emulsion according to the first, wherein the lactic acid bacteria used in the lactic acid fermentation emulsion is a combination of the genus Streptococcus and the genus Lactobacillus. The third is the oil-in-water emulsion according to the first, wherein the pH of the lactic acid fermentation emulsion is 3.5 to 5.3. The fourth is the oil-in-water emulsion according to the first aspect, wherein the state of the lactic acid fermentation emulsion is liquid, cream and / or paste at 5 ° C. Fifth, when the lactic acid fermentation emulsion is previously blended with the oil-in-water emulsion, it contains 0.5 to 13% by weight based on the whole oil-in-water emulsion, and the lactic acid fermentation emulsion and the oil-in-water emulsion. When A is mixed, the oil-in-water emulsion according to the first aspect, wherein the lactic acid fermentation emulsion is 0.5 to 15 parts with respect to 100 parts of the oil-in-water emulsion A. The sixth is the oil-in-water emulsion according to the first aspect, having an oil / fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight. The seventh is the oil-in-water emulsion according to the sixth, wherein the non-fat milk solid content in the oil-in-water emulsion is less than 3.5% by weight. The eighth is the oil-in-water emulsion according to the sixth, wherein the non-fat milk solid content in the oil-in-water emulsion is 3.5 to 12.0% by weight. The ninth is the oil-in-water emulsion according to the first, wherein 50% by weight or more of the total fat is lauric fat. The tenth is the oil-in-water emulsion according to the first, which has a pH of 6.4 to 6.8. The eleventh is an oil-in-water emulsion in which the oil-in-water emulsion according to any one of the first to tenth is foamable. The twelfth oil-in-water emulsion according to the eleventh aspect, which has a foaming property of overrun of 40 to 180%.

  Provided an oil-in-water emulsion, particularly a foamable oil-in-water emulsion, having a sufficient milk flavor and richness even when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is reduced. Things became possible. Furthermore, when the amount of dairy products such as fresh cream, butter, whole milk powder and skim milk powder is used in an equal amount, an oil-in-water emulsion having a richer milk flavor and richness, especially a foamable oil-in-water emulsion It became possible to provide.

The oil-in-water emulsion of the present invention contains a fat, a non-fat milk solid and water, and is a specific lactic acid fermentation having a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight. An emulsion is used.
The lactic acid fermentation emulsion of the present invention has a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, and commercially available cheeses, yogurts, It also includes sour cream.
From the viewpoint of use in an oil-in-water emulsion, the lactic acid fermentation emulsion is preferably liquid, creamy and / or pasty at 5 ° C. from the viewpoint of workability. Furthermore, it is preferable to use the lactic acid fermentation emulsion of this invention from the point of flavor.

  The fats and oils used in the lactic acid fermentation emulsion of the present invention are not only natural raw cream, milk, processed milk, fresh butter, fermented butter and other milk ingredients, but also rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut Oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey oil, cacao oil, palm oil, palm oil, etc. Animal fats and oils such as fish oil and whale oil can be exemplified, and any fats and oils may be used, such as single or mixed oils of the above fats and oils, processed oils or the like subjected to hardening, fractionation, transesterification or the like thereof. The fat and oil content in the fermented lactic acid is 4.5 to 35.0% by weight, preferably 5.0 to 33.0% by weight, and more preferably 5.0 to 32.0% by weight. . When the fat and oil content in the lactic acid fermentation emulsion is less than the lower limit, it becomes difficult to obtain a milky taste when this lactic acid fermentation emulsion is used in an oil-in-water emulsion. In some cases, the oil and fat may be separated, which is not preferable in terms of handling.

Milk protein raw materials used in the lactic acid fermentation emulsion of the present invention include milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, whole milk powder, buttermilk powder One or more of whey powder, acid casein, rennet casein, caseins such as sodium caseinate, calcium caseinate, and potassium caseinate, or milk proteins such as total milk protein and whey protein can be used. Preferably, milk, processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted powdered milk, medium heat defatted powdered milk, high heat defatted powdered milk, full fat powdered milk, buttermilk powder, whey powder are more preferable, more preferably milk, Processed milk, defatted concentrated milk, fresh cream, defatted milk, low heat defatted milk powder, and medium heat defatted milk powder may be used.
As the milk protein, use of a protein having a suppressed degree of heat denaturation is preferred in terms of flavor.

  The milk protein content in the lactic acid fermented product is 2.5 to 11.0% by weight, preferably 3.0 to 7.0% by weight, and more preferably 3.5 to 6.5% by weight. is there. If it is less than the lower limit, the buffering capacity of the lactic acid fermentation emulsion is low, so that the fermentation becomes shallow and sufficient brewing of the flavor is not obtained, and conversely if it exceeds the upper limit, the aggregation of the milk protein after fermentation becomes significant and the final It leads to the occurrence of roughness in the oil-in-water emulsion.

  As a kind of lactic acid bacteria to be used in the lactic acid fermentation emulsion of the present invention, a combination of Streptococcus and Lactobacillus is preferable. Streptococcus genus can be exemplified by Streptococcus Lactis., Streptococcus diacetylactis., Streptococcus salivarius subsp. Thermophilus. Is most preferred.

  The lactic acid fermentation emulsion of the present invention has a fat content of 4.5 to 35.0% by weight and a milk protein content of 2.5 to 11.0% by weight, and preferably has a pH of 3.5 to 5.3, more preferably It is 3.7-5.0, More preferably, it is 4.0-4.7. If the pH is too low, the stuffy odor due to overfermentation is strong, and the flavor of the final lactic acid fermentation emulsion is adversely affected. On the other hand, if the pH is too high, the brewing of the flavor by fermentation is weak, and the flavor improving effect of the lactic acid fermentation emulsion is insufficient.

  As a method for producing the lactic acid fermentation emulsion of the present invention, the oil-in-water emulsion to be used for fermentation is, for example, an oil phase containing the oil and fat and an aqueous phase containing milk protein at 65 to 80 ° C. for 10 to 30 minutes. After pre-emulsification and sterilization by heating and stirring, it can be obtained by homogenization under conditions of 7 to 10 MPa. In this case, fractionated lecithin by lecithin, alcohol, etc., partially hydrolyzed lecithin by acid, alkali or enzyme, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin Fatty acid esters and polyglycerol fatty acid esters, as well as emulsifiers such as acetic acid monoglyceride, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, malic acid monoglyceride, etc. Needless to say, it may be used.

  Lactic acid bacteria (for example, Streptococcus genus and Lactobacillus genus alone or a mixture) are added to the oil-in-water emulsion thus obtained, and fermented at 35 to 45 ° C. for 3 to 10 hours, and the pH is 3.5 to 5.3. It is better to obtain a lactic acid fermentation emulsion. The lactic acid fermentation emulsion thus obtained may be mixed as it is as a raw material of the oil-in-water emulsion of the present invention at the time of preliminary emulsification, or may be mixed with the oil-in-water emulsion A.

The oil-in-water emulsion of the present invention contains fats and oils, non-fat milk solids and water, and is characterized by using the lactic acid fermentation emulsion described above.
The amount of the lactic acid fermentation emulsion used in the oil-in-water emulsion of the present invention is preferably 0.5 to 13% by weight based on the whole oil-in-water emulsion rather than a small amount such as flavor or taste material. .
When the lactic acid fermentation emulsion is preliminarily blended with the oil-in-water emulsion, the content is preferably 0.5 to 13% by weight, more preferably 0.5 to 3.0% by weight based on the whole oil-in-water emulsion. More preferably, it is 0.5 to 2.0% by weight.
If the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor.

When mixing lactic acid fermentation emulsion and oil-in-water emulsion A, 0.5-15 parts of lactic acid fermentation emulsion are preferable with respect to 100 parts of oil-in-water emulsion A, More preferably, 0.5-3. 0 part, more preferably 0.5 to 2.0 parts.
If the amount of the lactic acid fermentation emulsion is small, it is difficult to obtain the expected effect, and if it is too much, the acidity is felt, and if this acidity is adjusted, the milkiness becomes poor.
It is preferable from the viewpoint of workability to blend the lactic acid fermentation emulsion in advance with the oil-in-water emulsion.

  As oils and fats used in the oil-in-water emulsions and oil-in-water emulsions A of the present invention, animal and plant oils and fats and their hardened oils alone or a mixture of two or more thereof, various chemical treatments or physical treatments. The thing which gave can be illustrated. Such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable oils and fats, processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils (melting points of about 15 to 40 ° C.).

The oil-in-water emulsion of the present invention may be prepared by mixing the lactic acid fermentation emulsion in advance with the oil-in-water emulsion or mixing the lactic acid fermentation emulsion with the oil-in-water emulsion A. It is preferable that 50% by weight or more of the total fats and oils of the oil-type emulsion is lauric fats and oils.
Examples of lauric fats and oils include coconut oil, palm kernel oil, and oils and fats that have been cured, fractionated, and transesterified.
Laurinic fats and oils in which 50% by weight or more of the fats and oils are in the range of the rising melting point of 23 to 38 ° C are preferable, and the rising melting points of 23 to 31 ° C, most preferably in the range of 26 to 30 ° C.
When containing a large amount of lauric fats and oils, it is preferable in terms of a flavored milky taste and a light feeling, and a milky feeling and a light feeling can be drawn out more in combination with the lactic acid fermentation emulsion of the present invention. In the case of a foamable oil-in-water emulsion, it is more preferable in terms of shape retention.

  The oil-in-water emulsion of the present invention has a fat content of 15 to 50% by weight, preferably 20 to 48% by weight, and more preferably 20 to 45% by weight. When the oil and fat content is low, in the case of a foamable oil-in-water emulsion, foamability and shape retention tend to deteriorate. If the oil and fat content is high, the emulsifiability of the oil-in-water emulsion becomes poor and the viscosity becomes too high.

The oil-in-water emulsion of the present invention has a fat content of 15 to 50% by weight and a nonfat milk solid content of 0.5 to 12.0% by weight.
Non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat content from the total solid content of milk, raw milk, cow milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, Non-fat dry milk, buttermilk powder, whey protein-derived raw materials can be exemplified.

  In the oil-in-water emulsion of the present invention, sufficient milk flavor and richness can be obtained by using the lactic acid fermentation emulsion of the present invention even if the milk component, particularly the non-fat milk solid content is less than 3.5% by weight. Can be obtained. When the non-fat milk solid content is used in a small amount, it is 0.5 to 3.5% by weight, preferably 1.0 to 3.5% by weight, and more preferably 1.5 to 3.5% by weight. When there is too little non-fat milk solid content, milky feeling will decrease.

  In the oil-in-water emulsion of the present invention, the solid content of non-fat milk is 3.5 to 12.0% by weight, and in the case of normal use, a richer milk flavor and richness can be obtained by using the lactic acid fermentation emulsion of the present invention. An oil-in-water emulsion having the following can be obtained. The non-fat milk solid content is preferably 3.5 to 10.0% by weight, more preferably 3.5 to 8.0% by weight. When there is much non-fat milk solid content, texture will become heavy.

  In the oil-in-water emulsion of the present invention, an emulsifier usually used for preparing a cream can be appropriately selected and used. For example, synthetic emulsifiers such as lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester can be exemplified, and one or two of these emulsifiers The above can be selected and used appropriately.

  About the oil-in-water emulsion of this invention, pH is 6.4-6.8, Preferably it is 6.4-6.7, More preferably, it is 6.4-6.6. If the pH is too low, it tends to feel sour, and if it is too high, the milky taste is poor. Various salts can be used within this pH range. As the salts, it is preferable to use hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate or the like alone or in combination. In addition, saccharides, stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.

The method for producing the oil-in-water emulsion of the present invention can be roughly divided into two cases where the lactic acid fermentation emulsion is mixed in advance with the oil-in-water emulsion and when the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed. Can be divided roughly.
When the lactic acid fermentation emulsion is blended with the oil-in-water emulsion in advance, after mixing these raw materials mainly containing a predetermined lactic acid fermentation emulsion, oil and fat, non-fat milk solids, emulsifier and water, pre-emulsification, It can be obtained by sterilization or sterilization and homogenization. It is preferable to sterilize from the viewpoint of storage stability of the oil-in-water emulsion. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), it is homogenized under conditions of 0 to 25 MPa as necessary (the emulsifying device is a homogenizer). Next, after ultra-high temperature instant sterilization (UHT), homogenization is again performed under conditions of 0 to 30 MPa, and after cooling, aging is performed for about 24 hours.

When mixing the lactic acid fermentation emulsion and the oil-in-water emulsion A, the oil-in-water emulsion A is other than the lactic acid fermentation emulsion in the method for producing an oil-in-water emulsion described in paragraph [0025]. Can be obtained in the same manner and in the same manner.
Although the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed, the oil-in-water emulsion A may be homogenized and in the middle of cooling or after cooling.
The oil-in-water emulsion and the oil-in-water emulsion A of the present invention use almost the same raw materials except that the oil-in-water emulsion A does not contain a lactic acid fermentation emulsion.

  There are two types of sterilization: an indirect heating method and a direct heating method. As an indirect heat treatment device, an APV plate type UHT treatment device (manufactured by APV Co., Ltd.), a CP-UHT sterilization device (manufactured by Crimaty Package Co., Ltd.). ), A torque / tubular sterilizer (manufactured by STORK Co., Ltd.), a concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.) and the like, but are not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

The oil-in-water emulsion of the present invention is preferably foamable.
The foamable oil-in-water emulsion of the present invention has an overrun of 40 to 180%, preferably 50 to 160%, more preferably 60 to 140%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. When the overrun is too low, the texture becomes too heavy, and it becomes difficult to obtain a good flavor and a feeling of melting in the mouth.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

Evaluation method of oil-in-water emulsion The viscosity of the oil-in-water emulsion and the bottest (stability of the oil-in-water emulsion) were evaluated.
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 60 rpm.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 5 minutes.

Evaluation method when foaming oil-in-water emulsion (1) Whip time: 1 kg of oil-in-water emulsion is whipped at 3rd speed (300 rpm) by Hovard mixer (MODEL N-5 manufactured by HOBART CORPORATION). Time until foaming state is reached and time when gently mixed at the second speed (130 rpm) (2) Overrun: [(weight of oil-in-water emulsion of a certain volume)-(after foaming of a certain volume Foam weight)] ÷ (foam weight after foaming a certain volume) × 100
(3) Shape retention: Beauty when artificial foam is left at 15 ° C. for 24 hours Four-step evaluation A: Good B: Somewhat good
C: Slightly bad D: Bad (not practical)
(4) Water separation: Evaluation of water separation at the same time as the above-mentioned shape retention evaluation Four-stage evaluation A; None B; Almost none
C; Yes D; Very many

Flavor evaluation method Evaluates the mouth melt, milky taste, and texture of the foamed cream (1) Mouth melt Four-step evaluation ◎; Good ○; Slightly good
△: Slightly bad ×: Bad (2) Milky taste Four-step evaluation ◎; Good ○; Slightly good
△; Slightly thin ×; Thin (3) Texture 4 grade evaluation ◎; Good ○; Slightly good
△; Somewhat bad ×; Bad

Experimental example 1
Yotsuba Milk Industry's medium heat skim milk powder 12.0 parts and 40 ° C water 76.0 parts are mixed, then rapeseed hydrogenated oil 12.0 parts is added, heated with homomixer and pre-emulsified at 70 ° C for 30 minutes. Then, the mixture was homogenized with a homogenizer under a pressure of 10 MPa, and then rapidly cooled to 20 ° C. to prepare an oil-in-water emulsion. The composition of the emulsion was 12.1% by weight of fat and oil, 4.1% by weight of milk protein, and 76.6% by weight of water. When 100 parts of the emulsion thus obtained was added 1 part of a lactic acid bacteria starter (mixed strain of Streptococcus salivarius subsp. Thermophilus and Lactobacillus delbruekii bulgaricus) manufactured by Christian Hansen and subjected to fermentation at 40 ° C. to pH 4.4. And rapidly cooled to 5 ° C. and stopped the fermentation. The fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes, and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 1” of Experimental Example 1. The pH of this “lactic acid fermentation emulsion 1” after sterilization cooling was 4.5. The formulation and results are summarized in Table 1.

Experimental example 2
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was replaced with 12.0 parts of Yotsuba Milk Industry's low heat skimmed milk powder. Got. The pH of this “lactic acid fermentation emulsion 2” after sterilization and cooling was 4.5.
The formulation and results are summarized in Table 1.

Experimental example 3
Conducted in accordance with the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skim milk powder and 76.0 parts of water were replaced with 35.0 parts of Yotsuba Milk Industry's non-fat concentrated milk and 53.0 parts of water, The “lactic acid fermentation emulsion 3” of Experimental Example 3 was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 3” was 4.5.
The formulation and results are summarized in Table 1.

The formulations and results of Experimental Examples 1 to 3 are summarized in Table 1.

Experimental Example 4
According to the method of Experimental Example 1, except that 12 parts of Fuji Oil rapeseed oil and 76 parts of water were replaced with 12.0 parts of Yotsuba Milk Industry's medium heat skim milk, 24 parts of Yotsuba Milk Fresh Cream and 64 parts of water. It carried out and obtained "lactic acid fermentation emulsion 4" of Experimental Example 4. The pH of this “lactic acid fermentation emulsion 4” after sterilization and cooling was 4.5.
The formulation and results are summarized in Table 2.

Experimental Example 5
The same procedure as in Experimental Example 1 was carried out except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was reduced to 9.0 parts, and 76.0 parts of water was increased to 79.0 parts. Fermented emulsion 5 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 5” was 4.5.
The formulation and results are summarized in Table 2.

Experimental Example 6
The procedure of Experiment Example 1 was followed except that 3.0 parts of total milk protein manufactured by Ingledia was added to the formulation of Experiment Example 1 and 76.0 parts of water was reduced to 73.0 parts. Fermented emulsion 6 "was obtained. The pH of this “lactic acid fermentation emulsion 6” after sterilization and cooling was 4.8.
The formulation and results are summarized in Table 2.

The compositions and results of Experimental Examples 4 to 6 are summarized in Table 2.

Experimental Example 7
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 6.0 parts, and 76.0 parts of water was increased to 82.0 parts. Fermented emulsion 7 "was obtained. The pH of this “lactic acid fermentation emulsion 7” after sterilization cooling was 4.5.
The formulation and results are summarized in Table 3.

Experimental Example 8
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 28.0 parts and water 76.0 parts was reduced to 60.0 parts. Fermented emulsion 8 ”was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 8” was 5.0.
The formulation and results are summarized in Table 3.

Experimental Example 9
According to the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.1, and the fermentation was stopped. The fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes, and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 9” of Experimental Example 1. The pH after sterilization cooling of this “lactic acid fermentation emulsion 9” was 5.2.
The formulation and results are summarized in Table 3.

Table 3 shows the composition and results of Experimental Examples 7 to 9.

Experimental Example 10
Experimental Example 1 except for adding 1 part of lactic acid bacteria starter manufactured by Christian Hansen (Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Leuconostoc mesenteroides subsp. Cremoris, Leuconostoc pseudomesenteroides, Leuconostoc lactis mixed) It carried out according to. When the pH reached 4.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 10” of Experimental Example 10. The pH of this “lactic acid fermentation emulsion 10” after sterilization cooling was 5.1.
The formulation and results are summarized in Table 4.

Experimental Example 11
Add 1 part of lactic acid bacteria starter (Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp. Lactis., Lactococcus lactis subsp. Lactis biovar diacetylactis., Leuconostoc mesenteroides subsp. Cremoris) It carried out according to Experimental Example 1. When the pH reached 4.8, the mixture was rapidly cooled to 5 ° C. and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “lactic acid fermented emulsion 11” of Comparative Experimental Example 7. The pH of this “lactic acid fermentation emulsion 11” after sterilization and cooling was 5.1.
The formulation and results are summarized in Table 4.

Experimental Example 12
The same procedure as in Experimental Example 1 was performed except that 5.0 parts of total milk protein manufactured by Ingredia was added to the formulation of Experimental Example 1, and 76.0 parts of water was reduced to 71.0 parts. Fermented emulsion 12 "was obtained. The pH after sterilization cooling of this “lactic acid fermentation emulsion 12” was 5.0.
The formulation and results are summarized in Table 4.

The formulations and results of Experimental Examples 10 to 12 are summarized in Table 4.

Experimental Example 13
In accordance with the method of Experimental Example 1, an oil-in-water emulsion was prepared, subjected to fermentation, and rapidly cooled to 5 ° C. when the pH reached 5.4, and the fermentation was stopped. Then, this fermented product was immediately sterilized by heating at 80 ° C. for 10 minutes and then rapidly cooled to 5 ° C. to obtain “Lactic acid fermented emulsion 13” of Experimental Example 13. The pH of this “lactic acid fermentation emulsion 13” after sterilization and cooling was 5.5.
The formulation and results are summarized in Table 5.

Experimental Example 14
Commercial cream cheese Commercial cream cheese used was cream cheese manufactured by Tatra Milk Industries Limited.
The evaluation of this commercially available cream cheese is summarized in Table 5.

Comparative Experiment Example 1
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Yotsuba Milk Industry's medium heat skimmed milk powder was reduced to 7.0 parts, and 76.0 parts of water was increased to 81.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 4.5.
The formulation and results are summarized in Table 5.

Table 5 summarizes the formulations and results of Experimental Examples 13 and 14 and Comparative Experimental Example 1.

Comparative Experiment Example 2
The experiment was conducted according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was reduced to 4.0 parts, and 76.0 parts of water was increased to 84.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 4.5.
The formulation and results are summarized in Table 6.

Comparative Experiment Example 3
This was carried out according to the method of Experimental Example 1 except that 12.0 parts of Fuji Oil rapeseed hydrogenated oil was increased to 35.0 parts, and 76.0 parts of water was reduced to 53.0 parts. A fermented emulsion was obtained. The pH after sterilization cooling of this lactic acid fermentation emulsion was 5.0.
The formulation and results are summarized in Table 6.

Comparative Experiment Example 4
Commercial yogurt used was Bulgarian yogurt made by Meiji Dairies. The evaluation of this yogurt is summarized in Table 6.

Table 6 shows the composition and results of Comparative Experimental Example 2 to Comparative Experimental Example 4.

Example 1
Palm kernel oil (melting point 29 ° C.) 20.0 parts, Hardened palm kernel oil (melting point 38 ° C.) 5.0 parts, Palm fractionated cured oil (melting point 31 ° C.) 1.0 part, Rapeseed cured oil (melting point 35 ° C.) 4 0.1 part of lecithin and 0.07 part of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) were added to 0.0 part and mixed and melted to obtain an oil phase.
Separately, in 67.84 parts of water, 0.4 part of skim milk powder, 0.05 part of sucrose saturated fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 .1 part, 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 is dissolved and dispersed to prepare an aqueous phase.
The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by a direct heating method at 144 ° C. for 4 seconds using an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.). After that, it was homogenized at a homogenization pressure of 4 MPa and immediately cooled to 10 ° C. After cooling, the mixture was aged for about 24 hours to obtain a foamable oil-in-water emulsion.
80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. In addition, the whipped foam was evaluated for melting in the mouth, milky taste, and texture.
The formulation and results are summarized in Table 7.

Example 2
In Example 1, the same treatment was carried out with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 66.24 parts of water and 2.0 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.
Example 3
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.84 parts of water and 3.4 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 7.

The formulations and results of Examples 1 to 3 are summarized in Table 7.

Example 4
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 5
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 6
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.
Example 7
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 8.

The formulations and results of Examples 4 to 7 are summarized in Table 8.

Example 8
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 9
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 10
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.
Example 11
In Example 2, the same treatment was carried out with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 9.

The formulations and results of Examples 8 to 11 are summarized in Table 9.

Example 12
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 13
In Example 2, the same treatment was performed with the same composition as in Example 2 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 14
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.
Example 15
In Example 2, the same treatment as in Example 2 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 10.

The formulations and results of Examples 12 to 15 are summarized in Table 10.

Example 16
In Example 2, the same treatment as in Example 2 was carried out except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.

Example 17
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MO-3S) 0.15 parts, water 66.24 parts palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C. ) 3.0 parts, hardened rapeseed oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 75. The same treatment as in Example 2 was performed except that the amount was changed to 21 parts, and the same evaluation as in Example 2 was performed. The formulation and results are summarized in Table 11.

Example 18
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water and palm kernel oil (melting point 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free Saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glister MO-3S) 0.02 part, 56.29 part of water was used, and the same treatment was carried out with the same composition as in Example 2, except that Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.

Example 19
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C), 5.0 parts of hardened palm kernel oil (melting point 38 ° C), 1.0 part of palm fractionated hardened oil (melting point 31 ° C), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S), 66.24 parts of water and palm kernel oil (melting point 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free The same treatment was carried out with the same composition as in Example 2 except that 0.01 part of saturated fatty acid ester (trade name SY Glister MO-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 48.30 parts of water were used. Evaluation was performed in the same manner as 2. The formulation and results are summarized in Table 11.

The formulations and results of Examples 16 to 19 are summarized in Table 11.

Example 20
Example 2 Example 2 except that 66.24 parts of water and 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 were replaced with 66.64 parts of water and 0.6 part of the lactic acid fermentation emulsion of Experimental Example 1. The same treatment was carried out with the same composition as in Example 2, and the same evaluation as in Example 2 was performed. The formulation and results are summarized in Table 12.
Example 21
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.8 parts, 65.54 parts of water, 1.9 parts of skim milk powder, and 2.0 parts of the lactic acid fermentation emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.

Example 22
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.6 parts, 64.04 parts of water, 1.6 parts of skim milk powder, and 4.0 parts of lactic acid fermented emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.
Example 23
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 19.1 parts, 61.04 parts of water, 1.1 parts of skim milk powder, and 8.0 parts of the lactic acid fermented emulsion of Experimental Example 1 were subjected to the same treatment with the same composition as in Example 2. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.

The formulations and results of Examples 20 to 23 are summarized in Table 12.

Example 24
In Example 2, 20.0 parts of palm kernel oil (melting point 29 ° C.), 66.24 parts of water, 2.0 parts of skim milk powder, and 1.0 part of lactic acid fermentation emulsion of Experimental Example 1 were added to palm kernel oil (melting point 29). ° C) 18.7 parts, 57.84 parts of water, 0.7 parts of skim milk powder, 12.0 parts of the lactic acid fermentation emulsion of Experimental Example 1, and the same treatment as in Example 2 was performed. Evaluation was performed in the same manner as in Example 2. The formulation and results are summarized in Table 12.

The formulation and results of Example 24 are summarized in Table 13.

Example 25
In Example 1, the same treatment was performed as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.64 parts of water and 3.6 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
Example 26
In Example 1, the same treatment was carried out with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 64.14 parts of water and 4.1 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.

Example 27
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 61.04 parts of water and 7.2 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.
Example 28
In Example 1, the same treatment was performed with the same composition as in Example 1 except that 67.84 parts of water and 0.4 parts of skim milk powder were replaced with 55.74 parts of water and 12.5 parts of skim milk powder. Evaluation was performed in the same manner as in 1. The formulation and results are summarized in Table 14.

The formulations and results of Example 25 to Example 28 are summarized in Table 14.

Example 29
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 2. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 30
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 3. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 31
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 4. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.
Example 32
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 5. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 15.

The formulations and results of Examples 29 to 32 are summarized in Table 15.

Example 33
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 6. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 34
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 7. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 35
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 8. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.
Example 36
In Example 26, the same treatment was carried out with the same composition as in Example 26, except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 9. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 16.

The formulations and results of Examples 33 to 36 are summarized in Table 16.

Example 37
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 10. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 38
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 11. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 39
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 12. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.
Example 40
In Example 26, the same treatment as in Example 26 was performed except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 13. Evaluation was conducted in the same manner as in No.26. The formulations and results are summarized in Table 17.

The compositions and results of Examples 37 to 40 are summarized in Table 17.

Example 41
In Example 26, the same treatment was performed as in Example 26 except that 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 was replaced with 1.0 part of the lactic acid fermentation emulsion of Experimental Example 14. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.

Example 42
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 4.0 parts of rapeseed oil (melting point 35 ° C.), polyglycerol unsaturated fatty acid Esters (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MO-3S) 0.07 parts, water 64.14 parts, palm kernel oil (melting point 29 ° C.) 15.0 parts, hardened palm kernel oil (melting point 38 ° C. ) 3.0 parts, rapeseed hydrogenated oil (melting point 35 ° C.) 2.0 parts, polyglycerol unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S) 0.10 parts, water 73. The same treatment was performed as in Example 26 except that the amount was changed to 11 parts, and evaluation was performed in the same manner as in Example 26. The formulation and results are summarized in Table 18.

Example 43
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point 29 ° C.) ) 26.0 parts, hardened palm kernel oil (melting point 38 ° C.) 6.0 parts, palm fractionated hardened oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free Saturated fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd., trade name: SY Glister MO-3S) 0.02 part, 54.19 part of water was used, and the same treatment was carried out in the same manner as in Example 26, except that it was changed to 54.19 part. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.

Example 44
In Example 26, 20.0 parts of palm kernel oil (melting point 29 ° C.), 5.0 parts of hardened palm kernel oil (melting point 38 ° C.), 1.0 part of palm fractionated hardened oil (melting point 31 ° C.), rapeseed hardened oil ( 4.0 parts of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glyster MO-3S), 64.14 parts of water, palm kernel oil (melting point 29 ° C.) ) 33.0 parts, hardened palm kernel oil (melting point 38 ° C.) 7.0 parts, hardened fractionated palm oil (melting point 31 ° C.) 2.0 parts, rapeseed effect oil (melting point 35 ° C.) 6.0 parts, polyglycerin-free The same treatment was carried out with the same composition as in Example 26, except that 0.01 part of saturated fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., trade name SY Glister MO-3S) and 46.20 parts of water were used. Evaluation was conducted in the same manner as in No.26. The formulation and results are summarized in Table 18.

Table 18 summarizes the formulations and results of Examples 41 to 44.

Comparative Example 1
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion of Experimental Example 1 was not used and 67.24 parts of water was used. The formulations and results are summarized in Table 19.
Comparative Example 2
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 1. . The formulations and results are summarized in Table 19.
Comparative Example 3
In Example 2, the same treatment as in Example 2 was performed and evaluated in the same manner as in Example 2 except that the lactic acid fermentation emulsion in Experimental Example 1 was replaced with the lactic acid fermentation emulsion in Comparative Experimental Example 4. . The formulations and results are summarized in Table 19.

The formulations and results of Comparative Examples 1 to 3 are summarized in Table 19.

Example 45
Palm kernel oil (melting point 29 ° C) 20.0 parts, Hardened palm kernel oil (melting point 38 ° C) 5.0 parts, Palm fractionated cured oil (melting point 31 ° C) 1.0 part, Rapeseed effect oil (melting point 35 ° C) 4 0.1 part of lecithin and 0.07 part of polyglycerin unsaturated fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glyster MO-3S) were added to 0.0 part and mixed and melted to obtain an oil phase.
Separately, in 67.24 parts of water, 0.4 part of skim milk powder, 0.05 part of sucrose saturated fatty acid ester (Mitsubishi Chemical Foods, Inc., trade name: S-570), polyglycerin saturated fatty acid ester ( Sakamoto Yakuhin Kogyo Co., Ltd., trade name SY Glister MS-5S) 0.15 part, sodium hexametaphosphate 0.2 part, sodium bicarbonate 0.02 part, xanthan gum 0.01 part, guar gum 0.01 part, milk flavor 0 1. Dissolve and disperse 1 part to prepare an aqueous phase.
The oil phase and aqueous phase were treated in the same manner as in Example 1 to obtain an oil-in-water emulsion A.
In the oil-in-water emulsion A100.0 parts, 1.0 part of the lactic acid fermentation emulsion of Experimental Example 1 is mixed, 80 g of granulated sugar is added to 1 kg of the oil-in-water emulsion, and whipped to evaluate in the same manner as in Example 1. did. The formulation and results are summarized in Table 20.

Example 46
2.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
Example 47
5.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.
Example 48
10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, whipped in the same manner as in Example 45, and evaluated in the same manner as in Example 1. The formulation and results are summarized in Table 20.

The formulations and results of Examples 45 to 48 are summarized in Table 20.

Example 49
10.0 parts of the lactic acid fermentation emulsion of Experimental Example 1 was mixed with 100.0 parts of the oil-in-water emulsion A prepared in Example 45, and whipped in the same manner as in Example 45 to evaluate in the same manner as in Example 1. The formulation and results are summarized in Table 21.

  The present invention relates to an oil-in-water emulsion containing a lactic acid fermentation emulsion, and more particularly, the emulsion relates to a foamable oil-in-water emulsion.

Claims (12)

Using a specific lactic acid fermented emulsion containing fats and oils, non-fat milk solids and water, with fats and oils content 4.5-35.0 wt% and milk protein content 2.5-11.0 wt%, Oil-in-water emulsion. Use of lactic acid fermentation emulsion The oil-in-water emulsion according to claim 1, wherein the lactic acid bacterium is a combination of Streptococcus and Lactobacillus. The oil-in-water emulsion according to claim 1, wherein the pH of the lactic acid fermentation emulsion is 3.5 to 5.3. The oil-in-water emulsion according to claim 1, wherein the state of the lactic acid fermentation emulsion is liquid, cream and / or paste at 5 ° C. When the lactic acid fermentation emulsion is blended with the oil-in-water emulsion in advance, the lactic acid fermentation emulsion and the oil-in-water emulsion A are mixed together in an amount of 0.5 to 13% by weight based on the entire oil-in-water emulsion. The oil-in-water emulsion according to claim 1, wherein the lactic acid fermentation emulsion is 0.5 to 15 parts per 100 parts of the oil-in-water emulsion A. The oil-in-water emulsion according to claim 1, having a fat content of 15 to 50% by weight and a non-fat milk solid content of 0.5 to 12.0% by weight. The oil-in-water emulsion of Claim 6 whose non-fat milk solid content in an oil-in-water emulsion is less than 3.5 weight%. The oil-in-water emulsion according to claim 6, wherein the solid content of non-fat milk in the oil-in-water emulsion is 3.5 to 12.0% by weight. The oil-in-water emulsion according to claim 1, wherein 50% by weight or more of the total fat is lauric fat. The oil-in-water emulsion according to claim 1, having a pH of 6.4 to 6.8. An oil-in-water emulsion, wherein the oil-in-water emulsion according to any one of claims 1 to 10 is foamable. The oil-in-water emulsion according to claim 11, wherein the overrun has a foaming property of 40 to 180%.