TW202200023A - Whip cream or whipped cream, food and drink, and method of maintaining flavor of whip cream or whipped cream wherein the whip cream or whipped cream contains 0.001 to 2 parts by mass of polyglycerol polyricinoleate with respect to 100 parts by mass of fat and oil - Google Patents

Abstract

An object of the present invention is to develop a simple method of enhancing the flavor of the whip cream or whipped cream. The whip cream or whipped cream contains 5 to 5500 ppm by mass of polyglycerol polyricinoleate. The whip cream or whipped cream contains 0.001 to 2 parts by mass of polyglycerol polyricinoleate with respect to 100 parts by mass of fat and oil. In the whip cream or whipped cream, the average degree of polymerization of the polyglycerol moiety of the polyglycerol polyricinoleate is 2 to 10.

Description

Whipping cream or foaming cream, food and drink, and method for maintaining the flavor of whipping cream or foaming cream

The present disclosure relates to a whipped cream and a whipped cream containing polyglycerol condensed ricinoleate.

Foam cream has been used for nappe, sand, topping, dip and other purposes in bakery food such as cakes or breads. The oil and fat contained in the foamed emulsifiable concentrate is milk fat in the case of raw emulsifiable concentrate. However, raw EC is expensive and has a short end width when whipped, so it is difficult to handle. Therefore, vegetable emulsifiable concentrates using vegetable oils and fats as the main raw material have been developed. In addition, in order to supplement the flavor of raw emulsifiable concentrate with vegetable emulsifiable concentrate, a compound type emulsifiable concentrate containing milk fat and vegetable oil and fat has also been developed.

One of the main subjects in the development of vegetable emulsifiable concentrates or compound emulsifiable concentrates is the enhancement of milk flavor. Furthermore, various proposals for enhancing the milk flavor of vegetable emulsifiable concentrates or compound emulsifiable concentrates have been proposed. For example, Patent Document 1 discloses a sugar-sweetened whipped cream having a rich and refreshing milk flavor with a potassium content of a certain amount or more and a protein/potassium value within a certain range. In addition, Patent Document 2 discloses a foamable oil-in-water emulsion having a fat and oil content of 15 to 50% by weight, containing 0.5 to 3% by weight of milk-derived protein, and a centrifugally separated aqueous phase The calcium ions contained in it are adjusted to 30 mg/100 g to 100 mg/100 g. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2017-184637 [Patent Document 2] WO2010-084541

[The problem to be solved by the invention] However, the above-mentioned proposal is a proposal for finely adjusting the content or ratio of the relevant components, and it is not one that can be easily adopted.

The subject of this disclosure is to develop a simple method for enhancing the flavor of whipped cream or foamed cream. [Means of Solving Problems]

The present inventors have made diligent studies to solve the above-mentioned problems. As a result, it was found that the persistence of the flavor after the foamed emulsifiable concentrate was contained in the mouth was improved by including the polyglycerol condensed ricinoleate in the foamed emulsifiable concentrate. The flavor of the foamed cream can be more abundantly felt (intensified) by improving the persistence of the flavor after the foaming cream is contained in the mouth. This completes the present disclosure. That is, the present disclosure may be in the following aspects.

[1] A whipped cream or foamed cream containing 5 to 5,500 ppm by mass of polyglycerol condensed ricinoleate. [2] The whipped cream or foamed cream according to [1], which contains 0.001 to 2 parts by mass of polyglycerol condensed ricinoleate with respect to 100 parts by mass of oils and fats. [3] The whipped cream or foamed cream according to [1] or [2], wherein the polyglycerol moiety of the polyglycerol condensed ricinoleate has an average degree of polymerization of 2 to 10. [4] The whipped cream or foamed cream according to any one of [1] to [3], comprising milk fat. [5] A food or drink comprising the whipped cream or foamed cream according to any one of [1] to [4]. [6] A method for maintaining the flavor of whipped cream or foamed cream, comprising polyglycerol condensed ricinoleate. [Effect of invention]

According to the present disclosure, a method for perpetuating the flavor of a whipped cream or a foamed cream can be provided. In addition, according to the present disclosure, a whipped cream or foamed cream with enhanced flavor persistence can be provided.

Hereinafter, the present disclosure will be illustrated and described in detail. In addition, in this disclosure, A (numerical value) - B (numerical value) mean A or more and B or less. In addition, the preferred aspect or more preferable aspect and the like illustrated below can be used in combination with each other as appropriate irrespective of expressions such as "preferable" or "better". In addition, description of a numerical range is an illustration, irrespective of expressions, such as "preferably" or "better", the range which combines the upper limit and lower limit of each range and the numerical value of an Example suitably can also be used.

In the present disclosure, emulsifiable concentrate is a general term for raw emulsifiable concentrate and oil and fat compositions used in accordance with raw emulsifiable concentrate, for example, vegetable emulsifiable concentrate, compound emulsifiable concentrate, and the like. That is, in the present disclosure, emulsifiable concentrate is a term indicating raw emulsifiable concentrate and its substitute oil and fat composition, and neither is limited to the Ministry of Health and Welfare Order No. 52 on December 27, 1951 concerning the ingredient specifications of milk and dairy products, etc. The emulsifiable concentrates defined in include whole milk-fat emulsifiable concentrates, vegetable emulsifiable concentrates, compound emulsifiable concentrates, etc., which are shown to have milk as the main raw material.

In the present disclosure, a whipped cream (foamable emulsion) is a whippable (foamed, bubble-containing) cream. In the present disclosure, a foaming emulsifiable concentrate is a whipped emulsifiable concentrate (in a bubble-containing state). The whipping cream of the present disclosure may be an oil-in-water type (O/W (oil-in-water) type) or a water-in-oil-in-water type (W/O/W (water-in-oil type) with water as the outermost phase -in-water) type). However, since a large amount of polyglycerin-condensed ricinoleic acid ester (PGPR) is required to form a water-in-oil-in-water type (W/O/W type), the odor of PGPR may be felt, so this The disclosed raw emulsifiable concentrates are preferably foaming oil-in-water emulsions.

In the present disclosure, the flavor of whipped cream and foamed cream refers to the flavor felt when the whipped cream or foamed cream is eaten. For example, in many cases, whipped cream and foamed cream have milk flavor, vanilla flavor, yogurt flavor, custard flavor, chocolate flavor, matcha flavor and many other flavors that many people can imagine from their eating experience. Therefore, the flavors of whipped cream and foamed cream can be represented by these flavors. According to one aspect of the present disclosure, the whipped cream and the foamed cream preferably have one or more flavors selected from the group consisting of milk flavor, vanilla flavor, and custard flavor.

The whipped cream of the present disclosure contains polyglycerol condensed ricinoleate (hereinafter sometimes referred to as PGPR). The manufacturing method of polyglycerol condensed ricinoleate is a well-known method, for example, it is obtained by esterification reaction of ricinoleic acid obtained mainly from castor oil, and polyglycerol. The polyglycerol moiety of the polyglycerol condensed ricinoleate is a mixture of a plurality of polyglycerols differing in the number (degree of polymerization) of the glycerin to be polymerized, and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerol can be calculated, for example, from the hydroxyl value of the mixture. The average degree of polymerization of the polyglycerol moiety of the polyglycerol condensed ricinoleate contained in the whipped cream of the present disclosure is preferably about 2 to 10, more preferably about 2 to 8, and still more preferably about 3 to 6.

According to one aspect of the present disclosure, a commercially available product may also be used for the polyglycerol condensed ricinoleate contained in the whipped cream. As commercially available products, for example, SY Glyster CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd.; Soft (Sunsoft) No. 818DG, 818R, 818SK, 818H, etc.; Riken Vitamins Co., Ltd. manufactured Boem (POEM) PR-300, etc. The polyglycerol condensed ricinoleate may be used in combination of two or more.

According to one aspect of the present disclosure, the content of the polyglycerol condensed ricinoleate contained in the whipped cream is 5 to 5500 mass ppm (0.0005 to 0.55 mass %), preferably 15 to 3000 mass ppm Mass ppm, more preferably 30 mass ppm to 1200 mass ppm, more preferably 120 mass ppm to 900 mass ppm, particularly preferably 200 mass ppm to 850 mass ppm, still more preferably 300 mass ppm to 800 mass ppm, most preferably It is 550 mass ppm - 800 mass ppm. When the content of the polyglycerol condensed ricinoleate is about the above range, the odor of the polyglycerol condensed ricinoleate is hardly felt. Moreover, the persistence of the flavor after it is made into a whipped cream and a foam cream and contained in the mouth is good.

According to one aspect of the present disclosure, in the whipped cream, when the content of the oil and fat contained in the whipped cream is 100 parts by mass, the ratio of the content of the polyglycerol condensed ricinoleate is preferably 0.001 parts by mass to 1.5 parts by mass part, more preferably 0.01 to 1 part by mass, still more preferably 0.09 to 0.3 part by mass, particularly preferably 0.12 to 0.23 part by mass, and most preferably 0.14 to 0.22 part by mass. When the ratio of the content of the fats and oils contained in the whipped cream and the content of PGPR is about the above-mentioned range, the persistence of the flavor after being contained in the mouth as whipped cream or foam cream is good.

According to an aspect of the present disclosure, the whipped cream may contain phospholipids. The phospholipid contained in the whipped cream is not particularly limited. However, practically, phospholipids contained in lecithin can be used. Lecithin is a mixture of several phospholipids with interfacial activity that are widely present in the animal and plant kingdoms. Lecithin can be obtained industrially from oilseeds such as soybean or rapeseed, or from animal raw materials such as egg yolk. For example, soybean lecithin contains phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidyl inositol, and phosphatidylserine in a mixed state. Moreover, as commercially available lecithin, besides general crude lecithin, purified powder lecithin obtained by deoiling the lecithin, fractionated lecithin obtained by fractional distillation of lecithin components, and an enzyme acting on the lecithin can be used. The enzyme-treated lecithin obtained by phospholipid, or the hydrogenated lecithin obtained by hydrogenating lecithin, etc.

According to one aspect of the present disclosure, when lecithin is used as the phospholipid in the whipped cream, the phospholipid content contained in the lecithin can be obtained, for example, as the acetone-insoluble content content. The acetone-insoluble content of lecithin is obtained, for example, as follows. A sample of 2 g was weighed in a beaker, 300 ml of ice-cold acetone was added, and the mixture was fully stirred and left for 30 minutes. The supernatant was filtered by suction with a glass filter of known quality, and the insolubles were washed three times with 30 ml of ice-cold acetone, and all the insolubles were transferred to the glass filter. After the glass filter was filled with ice-cold acetone and suctioned, the glass filter was dried under reduced pressure, and the mass was measured. The increase in the mass of the glass filter is the mass of the acetone-insoluble matter. (Insoluble matter mass/sample collection amount)×100 is acetone insoluble matter (mass %). For example, the acetone-insoluble content of crude soybean lecithin is about 60% by mass to 65% by mass. In addition, the content of phospholipids can be measured by high-frequency plasma emission spectrometry or the like, and the content of phosphorus can be multiplied by 25.

According to one aspect of the present disclosure, it is preferable that the content of the phospholipid contained in the whipped cream and the content of the polyglycerol condensed ricinoleate be adjusted to be 6000 mass ppm or less in total. The total content of the phospholipid and the polyglycerol condensed ricinoleate contained in the whipped cream is preferably 5000 mass ppm or less, 4000 mass ppm or less, 3000 mass ppm or less, 2500 mass ppm or less, and 2000 mass ppm or less. The lower limit of the total content of the phospholipid and the polyglycerol condensed ricinoleate contained in the whipped cream may be 500 mass ppm or more, 800 mass ppm or more, 1000 mass ppm or more, and 1200 mass ppm or more. The upper limit value and the lower limit value of the total content of the phospholipid and the polyglycerol condensed ricinoleate contained in the whipped cream may be arbitrarily combined. When the total content of the phospholipid and the polyglycerol condensed ricinoleate contained in the whipped cream is about the above-mentioned range, the whipped cream is likely to be foamed.

According to an aspect of the present disclosure, the oil and fat content of the whipped cream is preferably 15% by mass to 55% by mass, more preferably 22% by mass to 50% by mass, still more preferably 27% by mass to 49% by mass, and particularly preferably 29% by mass to 48% by mass, preferably 31% by mass to 47% by mass. The fats and oils contained in the whipped cream include not only those prepared as fats and oils, but also the fats and oils contained in the raw materials. For example, when whole milk powder is contained in a part of raw material, the fats and oils (milk fat) contained in whole milk powder are also contained in the fats and oils contained in whipped cream. Whipping cream is easy to make the flavor last by containing the right amount of oil. A conventionally known method such as a Soxhlet extraction method can be applied to the measurement of the oil and fat content (oil content) contained in the whipped cream.

According to an aspect of the present disclosure, the whipping cream may be a vegetable cream containing only vegetable oil as oil. Vegetable fats and oils are not particularly limited as long as they are suitable for consumption. As vegetable fats and oils, coconut oil, palm kernel oil, palm oil, and these fractionated oils, hardened oils, transesterified oils, etc. are mentioned, for example. One kind of vegetable fats and oils may be used alone, or two or more kinds may be used. The vegetable fats and oils contained in the whipped cream may contain lauric acid in the total amount of fatty acids constituting the fats and oils, preferably 5% by mass or more, 10% by mass or more, 15% by mass or more, and 20% by mass or more. The upper limit of the content of lauric acid in the total amount of constituent fatty acids of the vegetable oil and fat contained in the whipped cream is not particularly limited. However, it may preferably be 50 mass % or less, 45 mass % or less, 40 mass % or less, or 35 mass % or less. The lower limit and the upper limit of the content of lauric acid in the total amount of constituent fatty acids of the vegetable oil and fat contained in the whipped cream can be arbitrarily combined. When the content of the lauric acid in the total amount of the constituent fatty acids of the vegetable oils and fats contained in the whipped cream is the above-mentioned level, the persistence of the flavor after being contained in the mouth as a whipped cream or a foamed cream is good.

According to one aspect of the present disclosure, the whipping cream may be a complex cream comprising milk fat (milk fat). The content of the milk fat in the fat and oil contained in the whipped cream is preferably 0.5 to 60 mass %, more preferably 2 to 40 mass %, and still more preferably 4 to 24 mass %. The milk fat contained in the whipped cream is the fat and oil contained in milk of cows, goats, horses, etc., preferably the fat and oil contained in cow's milk. The milk fat contained in the whipped cream can be contained in cheese, butter oil, butter fractionated oil, raw butter, cow's milk, concentrated milk, condensed milk, cheese, whole milk powder, etc., as well as those contained in these. It exists in the form of fermented products, etc.

According to an aspect of the present disclosure, the whipping cream may contain water in an amount of preferably 20% by mass to 80% by mass, more preferably 30% by mass to 75% by mass, still more preferably 40% by mass to 70% by mass, particularly preferably 45% by mass to 65% by mass. The water contained in the whipped cream contains the water contained in the raw materials, in addition to those prepared as water. For example, when a syrup is contained in a part of the raw material, the water contained in the syrup is also contained in the water contained in the whipped cream. In addition, the water used (prepared) for whipping cream is not particularly limited as long as it is suitable for eating and drinking. As water, tap water, distilled water, mineral water, etc. can be used, for example. For the measurement of the water content (water content) contained in the whipped cream, conventionally known methods such as the atmospheric pressure drying method and the Karl Fischer's method can be applied.

According to an aspect of the present disclosure, the pH of the whipped cream is preferably neutral. That is, the pH of the whipped cream is preferably about 5 to 8, more preferably about 5.5 to 7.5, and still more preferably about 6 to 7. When the pH of the whipped cream is about the above-mentioned range, acidity does not appear, and thus the durability of flavors such as milk flavor, vanilla flavor, and custard flavor after the whipped cream or foam cream is contained in the mouth is good.

According to one aspect of the present disclosure, the whipping cream may contain other components generally used in whipping cream in addition to the polyglycerol condensed ricinoleate, fats and oils, and water. Examples of other components include flavoring materials, sweeteners, emulsifiers other than polyglycerol condensed ricinoleate, stabilizers, and the like. As flavoring materials, dairy products such as whole milk powder, skimmed milk powder, raw butter, concentrated whole milk, concentrated skim milk, fermented milk, condensed milk, yogurt, cheese, etc.; egg products such as egg yolk powder and sweetened egg yolk can be mentioned; Various nuts, fruits, beans, and herbs such as cocoa powder, cacao paste, matcha powder, strawberry powder, soy milk, coconut milk, and green juice. Examples of sweeteners include sugars such as sucrose (granulated sugar), maltose, glucose, fructose, liquid sugar, sugar syrup, xylitol, and erythritol, and sugar alcohols, aspartame, sucralose, Non-saccharide sweeteners such as acesulfame K and thaumatin. Examples of emulsifiers other than polyglycerol condensed ricinoleate include lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitol fatty acid ester, glycerin fatty acid ester, polyglycerol fatty acid ester, organic acid Monoglycerides, polysorbates, etc. Examples of stabilizers include gums such as guar gum, locust bean gum, xanthan gum, gellan gum, and acacia; corn starch, carrageenan, sodium alginate, carboxymethyl cellulose (Carboxymethyl cellulose) cellulose, CMC), fine cellulose, gelatin, agar, pectin, etc.; and salts such as phosphates. Only one kind of these other components may be used, or two kinds may be used in combination.

The manufacturing method of the whipped cream of the present disclosure is not particularly limited. A conventionally known method can be applied to manufacture of whipped cream. As an example, the oil phase is prepared by dissolving fats and oils, and dissolving or dispersing other oil-soluble components. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. The separately prepared oil phase and the water phase were mixed for preparatory emulsification. By homogenizing this preliminary emulsion, a whipped cream can be produced. In addition, a sterilization process may be performed as needed. The homogenization treatment may be pre-homogenization performed before the sterilization treatment or post-homogenization performed after the sterilization treatment. In addition, a two-stage homogenization combining both the pre-homogenization and the post-homogenization may also be applied. After the homogenization treatment, the steps of cooling and aging can be preferably applied. The conditions such as temperature, pressure, time, etc. in each step of the preliminary emulsification, homogenization, sterilization, and cooling can be applied to conventionally known conditions.

According to one aspect of the present disclosure, in the production of whipped cream, polyglycerol condensed ricinoleate (PGPR) may be added in an arbitrary step. For example, PGPR may be dissolved in the melted fat together with other oil-soluble components during the preparation of the oil phase. In addition, PGPR can also be dispersed in heated water during the preparation of the aqueous phase. In addition, PGPR may be added to the preliminary emulsion before the homogenization treatment. However, since PGPR is oil-soluble, it is preferably added and dissolved in melted fats and oils.

According to one aspect of the present disclosure, the whipped cream may be a PGPR-containing emulsion of a fat having vegetable fat and/or milk fat as an oil phase. In addition, according to an aspect of the present disclosure, the whipped cream may be a fat or oil containing a PGPR-containing oil and fat as an oil phase, a mixed fat and oil containing vegetable fats and oils and milk fats (cheese, butter oil, butter fractionated oil, etc.) of the emulsion. In addition, according to an aspect of the present disclosure, the whipped cream may be a mixture comprising a vegetable cream containing PGPR, and a raw cream without PGPR (concentrated milk containing the same) and/or a compound cream and/or a vegetable cream . In addition, according to an aspect of the present disclosure, the whipped cream may be a mixture comprising a PGPR-containing compounded cream, and a PGPR-free raw cream (concentrated milk containing the same) and/or a compounded cream and/or a vegetable cream.

The foaming cream of the present disclosure is based on the whipping cream of the present disclosure, except that it is in a foamed state. That is, the properties and content of PGPR, the properties and content of fats and oils or water, and other components contained in the foamed emulsifiable concentrate of the present disclosure are based on the whipped cream of the present disclosure. However, as long as the foamed emulsifiable concentrate of the present disclosure contains PGPR of 5 to 5,500 ppm by mass, the aspect thereof is not limited. According to one aspect of the present disclosure, the foaming cream may be obtained by foaming the whipping cream of the present disclosure. Additionally, according to an aspect of the present disclosure, the foaming emulsifiable concentrate may be a foaming emulsifiable concentrate that is a mixture of a (whipped) emulsifiable concentrate containing PGPR and a (whipping) emulsifiable concentrate that does not contain PGPR. According to one aspect of the present disclosure, the foaming emulsifiable concentrate may be a foaming emulsifiable concentrate to which PGPR is added when the whipping cream is foamed. According to one aspect of the present disclosure, the foamable emulsifiable concentrate may be a foamed emulsifiable concentrate that is foamed after mixing sugar or the like with a PGPR-containing whipping emulsifiable concentrate. According to one aspect of the present disclosure, the foaming emulsifiable concentrate may be a mixture of a PGPR-containing, foamed, and unfoamed whipping cream.

In order to obtain the foamed emulsifiable concentrate of the present disclosure, a conventionally known method can be applied to foaming. For example, whipped cream taken into a bowl can be whipped by hand with a whipper or whipped with an electric frother. Alternatively, a large volume mixer can be used for whipping. Foaming cream (whipping cream) can be foamed without ice crystals (without the use of a freezer). The overrun (degree of foaming, air content) of the foamed emulsifiable concentrate is not particularly limited. An appropriate expansion ratio may be appropriately set according to the application of the foamed emulsifiable concentrate. According to an aspect of the present disclosure, the expansion ratio of the foamed EC is preferably 100%-180%, more preferably 120%-160%. In addition, the expansion ratio of the foamed cream is the ratio (%) of the increased volume of the whipped cream, and is represented by the following mathematical formula (1). The larger the value of the expansion ratio, the larger the degree of foaming. The measurement of the expansion ratio can also be carried out in an environment of about 20°C using a whipped cream having a product temperature of preferably about 5°C to about 10°C (more preferably about 7°C). The temperature after whipping is completed may be from about 11°C to about 15°C. ·Expansion ratio (%) = [(mass of cream before whipping of constant volume - mass of cream after whipping of constant volume)/(mass of cream after whipping of constant volume)] × 100 (1)

The whipped cream or foamed cream of the present disclosure can be used for the use of conventional whipped cream or foamed cream for bakery, cooking, and beverages. According to one aspect of the present disclosure, the whipping cream can be directly used for coating on top of coffee jelly, mousse, etc., and can become a material of composite food. According to an aspect of the present disclosure, the foamed cream can be used for spreading, filling, topping, etc. in baked foods such as cakes or breads, and can become a material of composite foods. [Example]

Hereinafter, the present disclosure will be described in more detail by way of examples. However, the present disclosure is not to be construed as being limited to the contents of the following examples.

<Screening of emulsifiers> (Preparation of emulsifier) Prepare the following emulsifiers. monoglyceride fatty acid ester ·Oleic acid monoglyceride (trade name: Sunsoft O-30V, abbreviation: O-30V, manufactured by Sun Chemical Co., Ltd.) Monoglyceride Organic Ester · Oleic acid monoglyceride succinate (trade name: Sunsoft No. 683CB, abbreviation: No. 683CB, manufactured by Sun Chemical Co., Ltd.) · Citric acid monoglyceride (trade name: Sunsoft No. 623M, abbreviation: No. 623M, manufactured by Sun Chemical Co., Ltd.) Sorbitan fatty acid ester Sorbitan monooleate (trade name: Sunsoft No. 81S, abbreviation: No. 81S, manufactured by Sun Chemical Co., Ltd.) Sucrose fatty acid ester · Sucrose erucate (trade name: Ryoto Sugar Ester ER-290, abbreviation: ER-290, manufactured by Mitsubishi Chemical Foods Co., Ltd.) Propylene Glycol Fatty Acid Ester Propylene glycol monooleate (trade name: Sunsoft No. 25-ODV, abbreviation: No. 25-ODV, manufactured by Sun Chemical Co., Ltd.) Polyglycerol fatty acid ester Decaglyceride Decaoleate (trade name: Ryoto Polyglyester O-50D, abbreviation: O-50D, Mitsubishi Chemical Foods Co., Ltd.) Decaglyceride Decaoleate (trade name: Sunsoft Q-1710U, abbreviation: Q-1710U, manufactured by Sun Chemical Co., Ltd.) Pentaglyceride trioleate (trade name: Sunsoft A-173E, abbreviation: A-173E, manufactured by Sun Chemical Co., Ltd.) Diglyceride monooleate (trade name: Sunsoft Q-17D, abbreviation: Q-17D, manufactured by Sun Chemical Co., Ltd.) Polyglycerol Condensed Ricinoleate · Hexaglycerol condensed ricinoleate (trade name: SY Glyster CRS-75, abbreviation: CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd.) · Hexaglycerol condensed ricinoleate (trade name: POEM PR-300, abbreviation: PR-300, Riken Vitamin Co., Ltd.) · Hexaglycerol condensed ricinoleate (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Sun Chemical Co., Ltd.) Pentaglycerol condensed ricinoleate (trade name: Sunsoft 818R, abbreviation: 818R, manufactured by Sun Chemical Co., Ltd.) Tetraglycerol condensed ricinoleate (trade name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Sun Chemical Co., Ltd.) ·Triglyceride condensed ricinoleate (trade name: Sunsoft 818JC, abbreviation: 818JC, manufactured by Sun Chemical Co., Ltd.)

(Preparation of flavored oils and fats containing emulsifiers) 0.25 g of each emulsifier was measured in a 1-liter beaker. To each beaker, a palm mid-melting-point fraction (Nissin) containing 0.1% by mass of vanilla flavor (trade name: vanilla oil AB37260, manufactured by Ogawa Perfume Co., Ltd.) heated to 60° C. was added. Nisshin OilliO Group Co., Ltd.), until the total amount reaches 500 g, as a sample for evaluation. Each sample for evaluation contained 500 mass ppm of each emulsifier.

(Evaluation of flavor oils and fats containing emulsifiers) A palm mid-melting fraction containing 0.1 mass % vanilla essence without any emulsifier was used as a comparative control. In accordance with the following evaluation criteria, five sensory inspectors who were skilled in evaluating the flavor of foods containing fats and oils scored the flavor when the sample for evaluation was put in the mouth. Based on the sum of the scores, the samples for evaluation were comprehensively evaluated. From this evaluation, the persistence of the flavor of whipped cream or foamed cream can be estimated. The results are shown in Table 1. Evaluation Benchmarks Compared with the control, the vanilla flavor is strong and persistent 2 points Compared with the control, the vanilla flavor lasts 1 point Same as the control           0 points I feel that the vanilla flavor is weaker than the control -1 point Overview ◎: 8 points or more The persistence of the flavor is excellent ○: 5 points or more and 7 points or less Excellent persistence of flavor △: 2 points or more and 4 points or less It is not easy to see the difference from the control ×: Below 1 point, there is no difference from the control

[Table 1] Table 1. Preliminary evaluation results of emulsifiers Emulsifier Evaluation results monoglyceride fatty acid ester O-30V × Monoglyceride Organic Ester No.683CB × No.623M × Sorbitan fatty acid ester No.81S × Sucrose fatty acid ester ER-290 × Propylene Glycol Fatty Acid Ester No.25-ODV × Polyglycerol fatty acid ester O-50D × Q-1710U × A-173E × Q-17D × Polyglycerol Condensed Ricinoleate CRS-75 ◎ PR-300 ◎ 818H ◎ 818R ◎ 818DG ◎ 818JC ◎

<Evaluation 1 by Foaming Cream> (Preparation of fat for whipping cream) According to the formula in Table 2, the fats and oils for whipping creams of Examples 1 to 7 were prepared. That is, 80 parts by mass of hardened palm kernel oil (manufactured by Nissin Oliver Group Co., Ltd.) and 20 parts by mass of palm mid-melting point fraction (manufactured by Nissin Oliver Group Co., Ltd.) were heated and mixed to prepare Mixed fats and oils (the fats and oils of Example 1, the content of lauric acid in the total amount of constituent fatty acids is 37% by mass). 2 parts by mass of hexaglycerol condensed ricinoleate (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Sun Chemical Co., Ltd.) and 98 parts by mass of the mixed oil and fat were heated and mixed to obtain 2 mass % concentration 818H-containing oil and fat for whipping cream (the oil and fat of Example 2). The fats and oils for whipped creams of Examples 3 to 7 were prepared by appropriately diluting the fats and oils for whipping creams of Example 2 with the mixed fats and oils.

[Table 2] Table 2. Fats and oils for whipping cream (values other than * are % by mass) example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 mixed grease 100 98 99 99.8 99.9 99.95 99.99 818H - 2 1 0.2 0.1 0.05 0.01 total 100 100 100 100 100 100 100 818H ratio* 2.04 1.01 0.20 0.10 0.050 0.010 *: The ratio of 818H to 100 parts by mass of mixed oils and fats (parts by mass)

(Preparation of whipping cream and foaming cream) According to the recipe in Table 3, whipped creams using the fats and oils for whipping creams of Examples 1 to 7 were prepared. That is, it prepared in accordance with the following manufacturing procedures (1) to (4). The pH of the prepared whipping cream was 6.6. Then, 7 parts by mass of sugar was added to 100 parts by mass of the whipped cream for each prepared whipping cream, and the whipping cream was whipped to an expansion ratio of 160% using a table top whip, whereby the samples of Examples 8 to 14 were prepared. Foaming cream. The prepared foamed emulsifiable concentrates were stored at 7°C until flavor evaluation. (1) Water phase components other than water were mixed with water to prepare an aqueous phase at 70°C. (2) The oil phase containing each oil and fat of 1 to 7 was put in, and the temperature was raised to 80° C. while stirring and emulsification. (3) Next, fine homogenization is performed using a homogenizer. (4) After the obtained emulsion was immersed in ice water to cool, it was left to stand at 5° C. for 12 hours or more.

[table 3] Table 3. Recipe for whipped cream Raw material name Preparation amount (mass %) oil phase The oils and fats of Examples 1 to 7 45.00 Emulsifier* 0.28 vanilla spice 0.05 water box Skim milk powder 4.5 Emulsifier* 0.13 stabilizer 0.10 water 49.94 total 100 *: Emulsifier is PGPR free and contained in whipping cream phospholipids at 1200 ppm.

(Flavor Evaluation of Foaming Cream) The foamed cream of Example 8, which used the fat and oil for whipping cream of Example 1, was used as a comparative control. According to the following evaluation criteria, five sensory inspectors skilled in the evaluation of flavors of foods containing oils and fats rated the flavors when the foamed emulsifiable concentrates of Examples 9 to 14 were put in the mouth. Based on the sum of the scores, the foamed emulsifiable concentrates of Examples 9 to 14 were comprehensively evaluated. The results are shown in Table 4. Evaluation Benchmarks Compared with the control, the better milky flavor is strong and persistent 2 points Compared with the control, the better milky flavor lasts 1 point Same as the control             0 points Compared with the control, feel the unsatisfactory flavor -1 point Overview ◎: 8 points or more The persistence of the flavor is excellent ○: 5 points or more and 7 points or less Excellent persistence of flavor △: 2 points or more and 4 points or less It is difficult to see the difference from the control ×: 1 point or less No difference from the control, or poor flavor

[Table 4] Table 4. Evaluation Results 1 of Foaming EC Example 8 (control) Example 9 (comparison) Example 10 Example 11 Example 12 Example 13 Example 14 butter for whipping cream example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 PGPR content of foam EC (mass ppm) 0 8400 4200 840 420 210 42 Overview - ×* ○ ◎ ◎ ◎ ○ *: Sufficient expansion ratio not obtained

<Evaluation 2 by Foaming Cream> The whipped cream using the fat and oil for whipping cream of Example 1 was mixed with raw cream (manufactured by TAKANASHI Milk Co., Ltd., milk fat 45% by mass) in a mass ratio of 90:10 and 80:20. , two complex whipping creams were prepared. 10 mass parts of sugar were added with respect to 100 mass parts of whipped creams, and the foamed creams of which the expansion ratio was 120% were whipped using a table-top beater, which were used as foamed creams of Example 15 and Example 16, respectively. Similarly, the whipped cream using the fat and oil for whipping cream of Example 4 was mixed with raw cream (manufactured by TAKANASHI Milk Co., Ltd., milk fat 45%) in a mass ratio of 90:10 and 80. : 20, to prepare two complex whipping creams. 10 mass parts of sugar were added with respect to 100 mass parts of whipped creams, and the foamed creams of which the expansion ratio was 120% were whipped using a table-top beater, which were used as foamed creams of Example 17 and Example 18, respectively. Using the foamed EC of Example 15 as a control, the foamed ECs of Examples 16 to 18 were subjected to the same flavor evaluation as in <Evaluation 1 by Foamed ECs>. The results are shown in Table 5.

[table 5] Table 5. Evaluation Results 2 of Foaming EC Example 15 (control) Example 16 (Reference) Example 17 Example 18 Milk fat content in oil (%) 10 20 10 20 PGPR*1 relative to grease 0 0 0.18 0.16 PGPR content*2 0 0 740 650 Overview - ○ ○ ◎ *1: Parts by mass of PGPR per 100 parts by mass of fats and oils contained in the foamed EC*2: PGPR content of the foamed EC (mass ppm)

<Evaluation 3 by Foaming Cream> Preparation and use of tetraglycerol condensed ricinoleate (trade name: Sunsoft 818DG, abbreviation: 818DG, manufactured by Sun Chemical Co., Ltd.) was used in place of the hexaglycerol condensed ricinoleic acid used in the fat and oil of Example 5 The oil and fat (818DG content: 1000 mass ppm) of Example 19 of ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Sun Chemical Co., Ltd.). The whipped cream using the oil and fat of Example 19 was foamed until the expansion ratio became 160% in the same manner as in <Evaluation 1 from the foamed emulsifiable concentrate, and the foamed emulsifiable concentrate of Example 20 was obtained. Using the foamed emulsifiable concentrate of Example 8 as a control, the flavor evaluation of the foamed emulsifiable concentrate of Example 20 was carried out in the same manner as in <Evaluation 1 by the foamed emulsifiable concentrate>, and as a result, a comprehensive evaluation of ◎ was obtained.

<Evaluation 4 by Foaming Cream> (Preparation of oil and fat for foaming emulsifiable concentrate) Fractionation of 65 parts by mass of palm mid-melting point fraction (manufactured by Nissin Oliver Group Co., Ltd.), 18 parts by mass of palm oil (manufactured by Nissin Oliver Group Co., Ltd.), and 12 parts by mass of transesterified palm Oil (manufactured by Nissin Oliver Group Co., Ltd.) and 5 parts by mass of transesterified hardened palm kernel oil mixed oil were heated and mixed to prepare mixed oil and fat (the oil in Example 21, which constitutes the lauric acid content in the total amount of fatty acids) 1.2 mass %). 0.15 parts by mass of hexaglycerol condensed ricinoleate (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Sun Chemical Co., Ltd.) was heated and mixed with 99.85 parts by mass of the mixed oil and fat to obtain 0.15 mass % concentration 818H-containing fat and oil for whipping cream (the fat of Example 22).

(Preparation of whipping cream and foaming cream) According to the formulation of Table 6, the whipping cream using the fats and oils for whipping creams of Example 21 and Example 22 was prepared by the same method as <Evaluation 1 by foam cream>. The pH of the prepared whipping cream was 6.5. 10 parts by mass of sugar was added to 100 parts by mass of whipped cream, and it was whipped to a foamed cream with an expansion ratio of 160% using a table top beater, which was used as the foamed cream of Example 23 and Example 24, respectively. Moreover, according to the formulation of Table 7, the whipping cream using the fats and oils for whipping creams of Example 21 and Example 22 was prepared by the same method as <Evaluation 1 by foam cream>. The pH of the prepared whipping cream was 6.5. 10 mass parts of sugar were added with respect to 100 mass parts of whipped creams, and the foamed creams of which the expansion ratio was 160% were whipped with a table top whisk, and were used as foamed creams of Example 25 and Example 26, respectively. The prepared foamed emulsifiable concentrates were stored at 7°C until flavor evaluation.

[Table 6] Table 6. Recipe for whipped cream Raw material name Preparation amount (mass %) oil phase The oils and fats of Example 21 and Example 22 45.00 Emulsifier* 0.50 vanilla spice 0.05 water box Skim milk powder 4.5 Emulsifier* 0.13 stabilizer 0.10 water 49.72 total 100 *: Emulsifier is PGPR free and contained in whipping cream 2000 ppm phospholipids.

[Table 7] Table 7. Recipe for whipped cream Raw material name Preparation amount (mass %) oil phase The oils and fats of Example 21 and Example 22 32.00 Emulsifier* 0.40 vanilla spice 0.05 water box Skim milk powder 4.5 Emulsifier* 0.13 stabilizer 0.10 water 62.82 total 100 *: Emulsifier is PGPR free and contained in whipping cream 2000 ppm phospholipids.

(Flavor Evaluation of Foaming Cream) Using the foamed cream of Example 23 using the oil and fat for whipping cream of Example 21 as a comparative control, the foamed cream of Example 24 using the fat and oil for whipping cream of Example 22 was carried out in the same manner as in <Evaluation 1 from the foaming cream>. flavor evaluation. In addition, the foamed emulsifiable concentrate of Example 25 using the oil and fat for whipping cream of Example 21 was used as a comparative control, and the foaming emulsifiable concentrate of Example 26 using the oil and fat for whipping cream of Example 22 was carried out in the same manner as in <Evaluation 1 from the foamed emulsifiable concentrate>. Flavor evaluation of foaming emulsifiable concentrates. The results are shown in Table 8.

[Table 8] Table 8. Evaluation Results 4 of Foaming EC Example 23 (control) Example 24 Example 25 (control) Example 26 butter for whipping cream Example 21 Example 22 Example 21 Example 22 Oil content of foam EC (%) 40.9 40.9 29.1 29.1 PGPR*1 relative to grease 0 0.15 0 0.15 PGPR content*2 0 610 0 440 Overview - ◎ - ◎ *1: Parts by mass of PGPR per 100 parts by mass of fats and oils contained in the foamed EC*2: PGPR content of the foamed EC (mass ppm)

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Claims (6)

A whipped cream or foam cream containing 5 to 5500 mass ppm of polyglycerol condensed ricinoleate. The whipped cream or foamed cream according to claim 1, which contains 0.001 to 2 parts by mass of polyglycerol condensed ricinoleate with respect to 100 parts by mass of oils and fats. The whipped cream or foamed cream according to claim 1 or claim 2, wherein the polyglycerol portion of the polyglycerol condensed ricinoleate has an average degree of polymerization of 2-10. The whipped cream or foamed cream of any one of claims 1 to 3, comprising milk fat. A food and drink product comprising the whipped cream or foamed cream according to any one of claim 1 to claim 4. A method of maintaining the flavor of a whipped cream or foamed cream containing polyglycerol condensed ricinoleate.