WO2015022961A1 - Whipped compound cream containing fresh cream - Google Patents

Whipped compound cream containing fresh cream Download PDF

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Publication number
WO2015022961A1
WO2015022961A1 PCT/JP2014/071297 JP2014071297W WO2015022961A1 WO 2015022961 A1 WO2015022961 A1 WO 2015022961A1 JP 2014071297 W JP2014071297 W JP 2014071297W WO 2015022961 A1 WO2015022961 A1 WO 2015022961A1
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WIPO (PCT)
Prior art keywords
oil
mass
milk
fat
cream
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PCT/JP2014/071297
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French (fr)
Japanese (ja)
Inventor
敏秀 磯部
山本　章博
Original Assignee
株式会社カネカ
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Priority to JP2015531824A priority Critical patent/JP6628606B2/en
Publication of WO2015022961A1 publication Critical patent/WO2015022961A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • the present invention relates to a whipped compound cream containing fresh cream.
  • a foamable oil-in-water emulsion composition that uses a lot of oils rich in symmetric SUS triglycerides, contains USU triglycerides, and has a natural emulsified material with phospholipids increased to 2% by mass or more (Patent Document 1). ) Is disclosed, but since a relatively large amount of phospholipid is used, the emulsion film of fat globules of fresh cream is destroyed when blended with fresh cream, and the heat-resistant shape retention with time after blend whipping is inferior There is a problem that said.
  • oils and fats rich in symmetric SUS triglycerides and natural emulsified materials in which phospholipids are increased to 2% by mass or more can only be produced by a complicated manufacturing method, are difficult to obtain, and are generally not expensive. It is.
  • stabilizers such as emulsifiers, phosphates, thickening polysaccharides, caseinates, etc.
  • using specific fat components and lauric hardened fats and oils within a specific range, and further emulsifying emulsions and components An oil-in-water composition (Patent Document 2) having a foaming property that improves blendability with a fresh cream by using a component that destabilizes the water is disclosed.
  • the oil and fat component having a relatively low melting point (20 to 25 ° C.) is contained in the oil and fat in an amount of 80 to 98% by mass, the heat-resistant shape retention with time after blending whipping with fresh cream is inferior. There's a problem.
  • an oil-in-water emulsion containing a micellar protein having a median diameter of oil droplets of 0.3 to 5.0 ⁇ m, and an oil content of 20 to 60% by mass, and is used as a raw material. It is characterized in that the median diameter of the oil droplets contained in the oil-type emulsion is gradually reduced, and the final median diameter of the oil droplets is set to a desired particle size in the range of 0.3 to 5.0 ⁇ m.
  • the manufacturing method (patent document 3) of the oil-in-water emulsion which has long-term storage stability and was excellent also in the flavor is disclosed.
  • a method for producing a modified cream with improved flavor and physical properties of fresh cream characterized by adding milk components to fresh cream at 15 to 45 ° C., followed by sterilization, sterilization and homogenization (Patent) Document 4) is disclosed.
  • the addition amount of the milk component was as small as 5.5% by mass or less, and after the addition, sterilization treatment, sterilization treatment, and homogenization treatment were performed, so that the heat-resistant shape retention was poor.
  • the heat-resistant shape retention was poor.
  • the object of the present invention is to maintain high stability of the stock solution of an oil-in-water emulsified oil / fat composition to be mixed with fresh cream, and to mix the mixture (compound cream) after mixing the fresh cream with the oil-in-water emulsified oil / fat composition. It is intended to provide a whipped compound cream that is whipped to have excellent heat-resistant shape retention, rich milk richness and freshness.
  • the present inventors did not substantially add an emulsifier and salts that have a function of breaking the emulsified film of fat globules of fresh cream, and have a specific melting point.
  • an emulsifier and salts that have a function of breaking the emulsified film of fat globules of fresh cream, and have a specific melting point.
  • the first of the present invention in the entire oil-in-water emulsified oil and fat composition, the emulsifying substance other than milk protein contains less than 0.1% by mass, the oil and fat is 5% by mass or more, 40% by mass or less, Containing non-fat milk solid content of 8% by mass or more and 25% by mass or less, milk protein of 1.5% by mass or more and 9% by mass or less, and the fats and oils include components having a rising melting point of 27 ° C. or more and 32 ° C.
  • a non-foaming oil-in-water emulsified oil composition having a median diameter of oil droplets of 0.8 ⁇ m or more and 4.0 ⁇ m or less and fresh cream, and the amount of milk fat derived from fresh cream is 11 in the whole whipped compound cream It is related with the whipped compound cream obtained by whipping after mixing so that it may become mass% or more and 42.0 mass% or less without performing a sterilization process, a sterilization process, and a homogenization process.
  • a preferred embodiment relates to the whipped compound cream as described above, wherein 60% by mass or more of the oil / fat in the entire oil-in-water emulsified oil / fat composition is an oil having a rising melting point of 27 ° C.
  • the oil having a rising melting point of 27 ° C. or higher and 32 ° C. or lower is preferably a lauric oil.
  • the emulsifiable substance other than the milk protein is preferably one or more substances selected from the group consisting of synthetic emulsifiers, natural emulsifiers and salts.
  • the whole oil-in-water emulsified oil / fat composition contains less than 0.1% by mass of emulsifiable substances other than milk protein, and the oil / fat is 5% by mass or more and 40% by mass or less.
  • Milk solids content 8% by mass or more and 25% by mass or less, milk protein 1.5% by mass or more and 9% by mass or less, and the fats and oils include components having a rising melting point of 27 ° C. or more and 32 ° C.
  • the present invention relates to a method for producing a whipped compound cream characterized by whipping after mixing to 42.0% by mass or less without performing sterilization, sterilization and homogenization.
  • the fresh cream-containing whipped compound cream of the present invention contains a specific amount of emulsifying substances other than milk protein, specific fats and oils, non-fat milk solids, and milk proteins in the whole oil-in-water emulsified fat composition. And after mixing the oil-in-water emulsified oil and fat composition and fresh cream with the median diameter of the oil droplets in a specific range so that the amount of milk fat derived from fresh cream becomes a specific amount, the mixture is sterilized. It is characterized by whipping without performing processing, sterilization processing and homogenization processing.
  • the fresh cream used in the present invention is “milk, milk, or milk from special milk” according to the Ministerial Ordinance of Milk (“Ministerial Ordinance on Component Standards of Milk and Dairy Products”, Ministry of Health and Welfare No. 52 of December 27, 1951). It means a cream having a milk fat content of 18.0% by mass or more as defined as “excluding components other than fat”.
  • the milk fat content is preferably 18% by mass or more and 50% by mass or less in the fresh cream.
  • the whipped compound cream of the present invention can be obtained by whipping a cream obtained by mixing a specific cream with a specific oil-in-water emulsified oil composition that is a synthetic cream.
  • the whipped compound cream is preferably mixed with the fresh cream so that the amount of milk fat derived from the fresh cream is 11% by mass or more and 42.0% by mass or less in the whole whipped compound cream.
  • the amount of milk fat derived from the fresh cream is more preferably 25% by mass or more, further preferably 30% by mass or more, more preferably 41% by mass or less, and further preferably 40% by mass or less. If the amount of milk fat derived from fresh cream is less than 11% by mass, the foaming properties may be lost and hardness may not be exhibited. If it is more than 42.0% by mass, the texture and artificial nature of the whipped compound cream may be easily deteriorated.
  • the oil-in-water emulsified oil / fat composition according to the present invention may contain milk-derived milk fat.
  • milk-derived milk fat even if such milk fat is contained, if the amount of fresh cream is small, the amount of 2-butanone in the whipped cream tends to decrease, and the flavor tends to decrease.
  • the oil-in-water emulsified oil / fat composition to be mixed with the fresh cream contains only a trace amount of an emulsifiable substance other than milk protein (at most, less than 0.1% by mass). It contains fat milk solids and milk protein, and the median diameter of the oil droplets is in a specific range. And such an oil-in-water type emulsified fat composition does not have foamability.
  • the presence or absence of foaming properties is determined by the following measurement method. That is, 1 kg of an oil-in-water emulsified oil-fat composition temperature-controlled at 5 ° C. and 80 g of granulated sugar are placed in a Hobart mixer (“N-50 type (5 coat)” manufactured by Hobart Japan Co., Ltd.) under conditions of 2-speed stirring Whip until the hardness becomes the hardest at 285 rpm, put the sample immediately after whipping into a container, and then use a creep meter (“RE2-30005S”, manufactured by Yamaden Co., Ltd.) to form a cylinder with a diameter of 16 mm When the maximum load at the time of 1 cm penetration was measured at a speed of 5 mm / s with a plunger of No. 5, if the measured value is 0.15 N or less, it is determined that there is no foaming property. The upper limit of the whipping time is 20 minutes.
  • the content of the oil-in-water emulsified oil / fat composition is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 76% by mass or less, and 50% by mass or less in the whole whipped compound cream. Is more preferable, and 30 mass% or less is still more preferable. If the content of the oil-in-water emulsified oil / fat composition is less than 10% by mass, the texture and artificial nature of the whipped compound cream may deteriorate. On the other hand, when the content of the oil-in-water emulsified oil / fat composition is more than 76% by mass, the foamability may be lost and the hardness may not be exhibited.
  • the non-milk protein emulsifying substances are emulsifiers, salts, and the like, and are substances other than milk protein that have a function of destroying the emulsified film of fat globules of fresh cream. Therefore, the smaller the content, the better.
  • the content of the oil-in-water emulsified oil / fat composition is preferably less than 0.1% by mass, more preferably 0.05% by mass or less, and even more preferably 0% by mass. If it is 0.1% by mass or more, the heat-resistant shape retention of the whipped compound cream may be deteriorated.
  • the emulsifier examples include synthetic emulsifiers such as glycerin fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester; soybean lecithin, egg yolk lecithin, and fractionated lecithin thereof, and further enzymatic degradation Examples thereof include lecithins such as modified lecithin such as lysolecithin, natural-derived emulsifiers containing phospholipids derived from milk, and at least one selected from these groups can be used.
  • synthetic emulsifiers such as glycerin fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester
  • Examples of the salts include alkali metal salts of inorganic acids and organic acids (especially sodium salts and potassium salts are preferred).
  • examples of the alkali metal salt of an inorganic acid include phosphates such as sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, and sodium hexametaphosphate.
  • alkali metal salts of organic acids include alkali metal salts of citric acid such as trisodium citrate, monopotassium citrate and tripotassium citrate, and alkali metal salts such as succinic acid, lactic acid, carbonic acid and acetic acid.
  • oils and fats used in the oil-in-water emulsified oil and fat composition mixed with fresh cream include rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, olive oil and other plants.
  • Animal fats and oils such as milk fat, beef tallow, pork fat and fish oil can be exemplified, and those obtained by subjecting these to processing such as hardening, fractionation and transesterification can also be used. Fats and oils may be used alone or in combination of two or more.
  • the oil / fat preferably contains a component having a rising melting point of 27 ° C. or higher and 32 ° C. or lower. If only the rising melting point is lower than 27 ° C. as the fat and oil component, the heat-resistant shape retention of the whipped compound cream may be deteriorated. On the other hand, when only an oil component having an elevated melting point higher than 32 ° C. is contained, the whipped compound cream melts in the mouth and the fresh feeling may be weakened.
  • the oil / fat component having such a rising melting point is preferably contained in an amount of 60% by mass or more, more preferably 75% by mass or more, based on the whole oil / fat. When the content of the oil and fat component having an rising melting point of 27 ° C.
  • a part of the oil / fat component may contain components other than the rising melting point of 27 ° C. or more and 32 ° C. or less. In such a case, the rising melting point of the whole fat / oil component (mixture) It is desirable that the temperature is 27 ° C. or higher and 32 ° C. or lower.
  • lauric fats and oils As rising and melting points of 27 ° C. or higher and 32 ° C. or lower.
  • lauric fats and oils include palm kernel oil, hydrogenated palm kernel oil, coconut oil, hydrogenated coconut oil, and palm kernel stearin.
  • the content of the oil / fat is preferably 5% by mass or more and 40% by mass or less in the whole oil-in-water emulsified oil / fat composition.
  • the content of fats and oils is more preferably 15% by mass or more, further preferably 20% by mass or more, more preferably 38% by mass or less, and further preferably 35% by mass or less. If the oil content is less than 5% by mass, the heat-resistant shape retention of the whipped compound cream may be deteriorated. Moreover, when there is more content of fats and oils than 40 mass%, the stock solution stability of an oil-in-water type emulsified fat composition may worsen.
  • casein whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, lactose, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skim concentrated Milk, buttermilk, whey, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc.
  • UF membrane ultrafiltration membrane
  • ion exchange resin treatment ion exchange resin treatment
  • raw milk, cow's milk, full fat concentrated milk, skim milk, skim concentrated milk, and butter milk are preferred because the stock solution stability of the oil-in-water emulsified oil / fat composition is improved.
  • one or more materials selected from the group consisting of raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk and butter milk are used as a material for giving nonfat milk solids, It is preferable because it becomes a whipped compound cream with a strong and fresh feeling.
  • the content of the non-fat milk solid content is preferably 8% by mass or more and 25% by mass or less, and more preferably 10% by mass or more and 20% by mass or less in the whole oil-in-water emulsified oil / fat composition. If the content of the non-fat milk solid content is less than 8% by mass, the richness and freshness of the whipped compound cream milk may be weakened. On the other hand, if the content of the non-fat milk solid content is more than 25% by mass, the oil-in-water emulsified oil / fat composition may be burnt during sterilization, and the oil-in-water emulsified oil / fat composition may not be produced.
  • milk protein examples include casein, whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, buttermilk, Whey, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc. may be used, and further, proteins separated from the above exemplified materials by UF membrane or ion exchange resin treatment, etc., casein sodium or casein potassium And at least one selected from these groups can be used. Among them, raw milk, cow milk, full fat concentrated milk, skim milk, skim concentrated milk, and butter milk are preferable because the stock solution stability is improved.
  • the richness and freshness of milk when one or more ingredients selected from the group consisting of raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, and butter milk are used as a material for giving milk protein, the richness and freshness of milk. It is preferable because it provides a strong and excellent whipped compound cream. However, when more importance is placed on the richness and freshness of milk, or when higher stability of the stock solution is desired, it is preferable not to include a powdery material.
  • the content of the milk protein is preferably 1.5% by mass or more and 9% by mass or less, more preferably 2.5% by mass or more and 8% by mass or less. If the milk protein content is less than 1.5% by mass, the stock solution stability of the oil-in-water emulsified oil and fat composition may deteriorate. On the other hand, if the milk protein content is more than 9% by mass, there may be cases where the oil-in-water emulsified oil / fat composition is burnt and cannot be produced.
  • the oil-in-water emulsified oil / fat composition according to the present invention may contain a component that is a milk protein and also a non-fat milk solid content. Therefore, the component which is milk protein and is also non-fat milk solid content is contained in content of the above-mentioned milk protein, and content of non-fat milk solid content.
  • the oil-in-water emulsified fat composition according to the present invention contains water.
  • water tap water, natural water, etc. can be used.
  • the water may contain water derived from non-fat solids or raw milk or milk used as milk protein.
  • the water content is preferably 35% by mass or more and 70% by mass or less in the entire oil-in-water emulsified oil / fat composition, more preferably 40% by mass or more, and still more preferably 50% by mass or more. Preferably it is 65 mass% or less. If the water content is too high, the whipped compound cream is likely to cause water separation, and may be inferior in texture or artificial nature. On the other hand, if the water content is too low, the amount of other components is relatively large. Therefore, the stock solution stability of the oil-in-water emulsified oil / fat composition may be lowered, and the viscosity may be easily increased.
  • the oil droplet diameter of the oil-in-water emulsified oil / fat composition mixed with the fresh cream is preferably 0.8 ⁇ m or more and 4.0 ⁇ m or less in terms of median diameter in order to improve the stock solution stability. More preferably, it is 1.2 ⁇ m or more, more preferably 1.5 ⁇ m or more, more preferably 3.0 ⁇ m or less, and further preferably 2.2 ⁇ m or less. If the median diameter of the oil droplets is less than 0.8 ⁇ m, the oil-in-water emulsified oil / fat composition will thicken or the stock solution stability will deteriorate, making it impossible to produce an oil-in-water emulsified oil / fat composition and thus a whipped compound cream. There is. If the median diameter of the oil droplet is larger than 4.0 ⁇ m, creaming is likely to occur, and it may be difficult to ensure long-term storage stability.
  • the median diameter of the oil droplets referred to in the present invention corresponds to 50% of the integrated distribution curve on a volume basis measured by a laser diffraction / scattering particle size distribution measuring apparatus LA-920 (Koryo Seisakusho Co., Ltd.). The particle size.
  • the viscosity of the oil-in-water emulsified oil / fat composition according to the present invention is preferably 20 mPa ⁇ s (20 cP) or more and 500 mPa ⁇ s (500 cP) or less.
  • the viscosity of the oil-in-water emulsified oil / fat composition is more preferably 25 mPa ⁇ s (25 cP) or more, more preferably 250 mPa ⁇ s (250 cP) or less, and still more preferably 150 mPa ⁇ s (150 cP) or less.
  • the viscosity of the oil-in-water emulsified oil / fat composition is higher than 500 mPa ⁇ s, mixing with the fresh cream may be difficult, whereas when the viscosity is lower than 20 mPa ⁇ s, the whipped compound cream has water repellent properties, texture and artificial flowers. May decrease.
  • the oil-in-water emulsified oil and fat composition to be mixed with the fresh cream may further contain polysaccharides, stabilizers, sugars, colorants and fragrances, but does not impair the original milk's richness and freshness. Therefore, it is preferable not to add these components.
  • polysaccharides and stabilizers examples include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. Can be mentioned.
  • saccharide examples include glucose, sugar, fructose, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.
  • the colorant and fragrance are not particularly limited as long as they are for foods, and can be used as needed.
  • the method for producing the whipped compound cream of the present invention is exemplified below.
  • oil-soluble raw materials such as oil-soluble emulsifiers and fragrances
  • fats and oils heated and dissolved at 50 ° C. or higher and 80 ° C. or lower
  • water-soluble emulsifiers and salts in hot water at 50 ° C. or higher and 70 ° C. or lower.
  • an emulsifying substance, non-fat milk solids, milk protein, water, and a water phase part obtained by stirring and dissolving an aqueous material such as a fragrance are mixed and pre-emulsified.
  • the pre-emulsified mixture is subjected to each treatment usually performed such as refinement, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc.
  • An oil-in-water emulsified oil / fat composition used for a whipped compound cream can be obtained.
  • a rotary emulsifier with a high peripheral speed (rotational speed faster than 30 m / sec in the refining process after preliminary emulsification) It is sufficient to use an emulsifier having a diameter of 5 mm, whereby the median diameter can be easily adjusted.
  • Examples of the high-speed rotary emulsifier include Fillmix (registered trademark) (Primics Co., Ltd.), Cavitron (Cavitron), In-line type high shear disperser (IKA), High shear mixer (CHARLES ROSS & SON) And Claremix (registered trademark) (M Technique Co., Ltd.).
  • homogenization treatment is performed on the mixture that has been sterilized through various steps after the above-mentioned refinement step. It is preferable to carry out.
  • the homogenization treatment may be performed twice or more.
  • the apparatus that can be used for the homogenization treatment is not particularly limited.
  • a high-pressure homogenizer such as a homogenizer HV-A (manufactured by Izumi Food Machinery Co., Ltd.), a homogenizer H-20 type (manufactured by Sanwa Kikai Co., Ltd.), TK Homomixer (Special Machine Industries Co., Ltd.), Ultra Disperser (Hiscotron (Nihon Medical Science Instrument Co., Ltd.)), Claremix (M Technique Co., Ltd.), Philmix (Special Machine Industries ( Co., Ltd.), and emulsifying and refining machines such as inline mixers (Silverson Machines, Inc.).
  • the conditions for the homogenization treatment after the sterilization treatment are not limited.
  • the first-stage setting pressure is set to 5 MPa or more and 20 MPa or less, and the second-stage setting pressure is set. It is preferable that the pressure be 1 MPa or more and 10 MPa or less, and the pressure in the first stage should be 2 to 5 times the pressure in the second stage. More preferably, the first stage set pressure is 10 MPa or more and 20 MPa or less, and the second stage set pressure is 3 MPa or more and 10 MPa or less.
  • the sterilization process after mixing fresh cream and an oil-in-water type emulsified fat composition, it is preferable not to perform a sterilization process, a sterilization process, and a homogenization process. This is because if the sterilization, sterilization, and homogenization are performed after mixing the fresh cream and the oil-in-water emulsified oil / fat composition, the rich taste and freshness of the concentrated milk may be impaired.
  • the whipping time is 1 kg by combining the oil-in-water emulsified oil and fat composition obtained in the production example, fresh cream and granulated sugar in a Hobart mixer ("N-50 type (5 coat)" manufactured by Hobart Japan Co., Ltd.). Measure the time until reaching a suitable hardness for topping, and mix and evaluate at the ratios shown in Tables 2, 4, 6 and 8 and whip under the 2-speed stirring condition (285 rpm). Value.
  • the hardness suitable for topping means that the sample immediately after whipping is put into a container and then a cylindrical plan with a diameter of 16 mm using a creep meter (“RE2-30005S”, manufactured by Yamaden Co., Ltd.). This is the hardness with a maximum load of 0.25 to 0.35 N when penetrating 1 cm at a speed of 5 mm / s with a jar.
  • ⁇ Evaluation of texture of whipped compound cream> The following judging criteria are the texture conditions on the surface when the whipped compound creams obtained in the examples and comparative examples are packed in a squeezed bag and the outlet is squeezed about 80 g with a star-shaped base (number of cuts: 8). According to visual evaluation.
  • X There is considerable roughness.
  • a peripheral speed of 31.4 m / min was obtained using a high peripheral speed rotary emulsifier (“CLEARMIX (registered trademark)” manufactured by M Technique Co., Ltd.).
  • CLEARMIX registered trademark
  • homogenization is performed using a high-pressure homogenizer at a pressure of 1 MPa of the first stage and 2 MPa of the second stage, and then preheated to 90 ° C.
  • the oil and fat of the oil phase part is 25.0 parts by mass of a mixed oil and fat consisting of palm fractionated hardened oil and palm kernel oil (increased melting point 23.2 ° C), palm kernel hardened oil (increased melting point 36 ° C) 5.0 parts by mass
  • An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that the amount of water was changed to 55.0 parts by mass.
  • Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
  • the oil and fat in the oil phase part was 7.0 parts by mass of a transesterified oil of palm kernel olein oil and palm oil obtained in Production Example A (increased melting point of 29 ° C.), and hardened palm kernel oil (increased melting point of 36 ° C.) 3
  • An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1, except that the content was 0.0 parts by mass and 15.0 parts by mass of palm kernel oil (increased melting point: 27 ° C.).
  • Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
  • the oil and fat of the oil phase part is 40.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 45.0 parts by mass.
  • An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
  • the fat of the oil phase part is 4.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 81.0 parts by mass.
  • An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that.
  • Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
  • the oil and fat of the oil phase part is 45.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 40.0 parts by mass.
  • An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
  • the oil-in-water emulsified oil / fat composition obtained in Production Example 8 had a high viscosity and was of inappropriate quality due to creaming over time. Therefore, preparation of a whipped compound cream using the oil-in-water emulsified oil / fat composition obtained in Production Example 8 was not performed.
  • Example 1 70.0 parts by mass of fresh cream (milk fat content: 47% by mass), 30.0 parts by mass of the oil-in-water emulsified oil / fat composition obtained in Production Example 1 and 8.0 parts by mass of granulated sugar are mixed, and a Hobart mixer Using a “N-50 type (5 coats)” manufactured by Hobart Japan Co., Ltd., whipped until reaching a suitable hardness for topping under the 2-speed stirring condition (285 rpm) to obtain a whipped compound cream .
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 2 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 4 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 3 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 5 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 4 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 6 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 1 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 2 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 2 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 3 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • Example 3 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 7 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
  • the whipped compound creams of Examples 1 to 4 have good heat-resistant shape retention, rich milk richness and freshness, and the whipped compounds of Examples 1 to 4 In the oil-in-water emulsified oil / fat composition used for the cream, creaming hardly occurred and the stock solution stability was also good.
  • the whipped compound cream using 60% by mass or more of a lauric oil having a rising melting point of 27 ° C. as an oil / fat used in the oil-in-water emulsified oil / fat composition was excellent in heat-resistant shape retention (Example 2).
  • Non-fat dry milk nonfat milk solid content 95.2% by mass, milk protein 34.0% by mass
  • skim milk nonfat milk solid content 8.3% by mass, milk protein 3. 0 mass
  • An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1, except that the amount was 56.5 parts by mass and the amount of water was 8.5 parts by mass.
  • Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
  • Production Example 12 Production Example 1 except that the water phase was 28.0 parts by weight of skim milk powder (nonfat milk solid content 95.2% by weight, milk protein 34.0% by weight) and the amount of water was 47.0 parts by weight.
  • an oil-in-water emulsified oil / fat composition was obtained.
  • Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
  • the obtained oil-in-water emulsified oil / fat composition was of unsuitable quality due to scorching and high viscosity during UHT sterilization, and creaming over time. Therefore, production of a whipped compound cream using the oil-in-water emulsified oil / fat composition obtained in Production Example 12 was not performed.
  • Example 5 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 9 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
  • Example 6 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 10 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
  • Example 7 Except for mixing 80.0 parts by mass of fresh cream (milk fat content 47% by mass), 20.0 parts by mass of the oil-in-water emulsified oil and fat composition obtained in Production Example 10, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
  • Example 8 Except for mixing 75.0 parts by weight of fresh cream (milk fat content 47% by weight), 25.0 parts by weight of the oil-in-water emulsified oil composition obtained in Production Example 10, and 8.0 parts by weight of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
  • Example 4 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 11 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
  • the aqueous phase is 10.0 parts by mass of buttermilk concentrate (non-fat milk solid content 32.8% by mass, milk protein 11.6% by mass) and lactose (non-fat milk solid content 100% by mass).
  • buttermilk concentrate non-fat milk solid content 32.8% by mass, milk protein 11.6% by mass
  • lactose non-fat milk solid content 100% by mass.
  • Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
  • Example 5 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 13 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
  • Example 6 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 14 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
  • Example 7 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 15 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
  • Example 8 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 16 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
  • Example 9 A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 17 was used as the oil-in-water emulsified oil and fat composition.
  • the whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
  • Example 9 Except for mixing 50.0 parts by mass of fresh cream (milk fat content 47% by mass), 50.0 parts by mass of the oil-in-water emulsified fat composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
  • Example 10 Except for mixing 25.5 parts by mass of fresh cream (milk fat content 47% by mass), 74.5 parts by mass of the oil-in-water emulsified oil composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
  • Example 11 Except for mixing 35.0 parts by mass of fresh cream (milk fat content 35% by mass), 65.0 parts by mass of the oil-in-water emulsified oil and fat composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
  • Comparative Example 12 30.0 parts by mass of fresh cream (milk fat content 35% by mass), 70.0 parts by mass of the oil-in-water emulsified oil / fat composition obtained in Production Example 1 and 8.0 parts by mass of granulated sugar were mixed. Although whipping was performed in the same manner as in No. 1, hardness did not develop and a whipped compound cream could not be obtained.
  • the amount of milk fat derived from the fresh cream is required to be 11% by mass or more in the whole whipped compound cream. Moreover, when the amount of milk fat derived from a fresh cream exceeds 42.0 mass% in the whole whipped compound cream, texture and artificial nature were inferior.

Abstract

Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resistant shape retention, a rich flavor of concentrated milk, and a fresh sensation. The whipped compound cream only contains less than 0.1 mass% of emulsifiable substances other than milk protein in the entirety of the oil-in-water emulsion oleaginous composition, and results from mixing fresh cream and the oil-in-water emulsion oleaginous composition not having foamability and containing 5-40 mass % inclusive of oil/fat, 8-25 mass% inclusive of nonfat milk solids, and 1.5-9 mass% inclusive of milk protein, the oil/fat containing a component having a rising melting point of 27-32°C inclusive and having a median size of the oil droplets of 0.8-4.0 μm inclusive, in a manner such that the amount of milk fat derived from the fresh cream is 11-42.0 mass% inclusive in the entirety of the whipped compound cream, and then whipping without performing pasteurization processing, sterilization processing, or homogenizing processing.

Description

生クリーム含有ホイップドコンパウンドクリームWhipped compound cream containing fresh cream
　本発明は、生クリームを含有するホイップドコンパウンドクリームに関する。 The present invention relates to a whipped compound cream containing fresh cream.
　生クリームの美味しさと生クリーム以上の物性を有するクリームを作製するために、生クリームに合成クリームをブレンドした所謂コンパウンドクリームが知られている。近年は、低カロリー化、口当たりのライト化、更には乳化剤やリン酸塩などの添加物を使用しないことが望まれるようになっている。 In order to produce a cream having the taste of fresh cream and physical properties higher than that of fresh cream, a so-called compound cream in which synthetic cream is blended with fresh cream is known. In recent years, it has become desirable to reduce calories, lighten the mouth, and not use additives such as emulsifiers and phosphates.
　そこで、対称型のＳＵＳトリグリセリドに富む油脂を多用し、ＵＳＵトリグリセリドを含有し、リン脂質を２質量％以上に高めた天然乳化素材を必須とする起泡性水中油型乳化組成物（特許文献１）が開示されているが、比較的多量のリン脂質を使用するため、生クリームとブレンドすると生クリームの脂肪球の乳化皮膜が破壊されて、ブレンドホイップ後の経時的な耐熱保型性が劣ると言った問題がある。 Therefore, a foamable oil-in-water emulsion composition that uses a lot of oils rich in symmetric SUS triglycerides, contains USU triglycerides, and has a natural emulsified material with phospholipids increased to 2% by mass or more (Patent Document 1). ) Is disclosed, but since a relatively large amount of phospholipid is used, the emulsion film of fat globules of fresh cream is destroyed when blended with fresh cream, and the heat-resistant shape retention with time after blend whipping is inferior There is a problem that said.
　また、対称型のＳＵＳトリグリセリドに富む油脂や、リン脂質を２質量％以上に高めた天然乳化素材は煩雑な製法でしか作ることができず、入手が困難で、且つ一般的でないため、総じて高価である。更に、乳化剤、リン酸塩、増粘多糖類、カゼイネートなどの安定剤を使用せず、特定油脂成分とラウリン系硬化油脂を特定の範囲内において使用し、さらに乳化を安定化する成分と、乳化を不安定化する成分を併用することで生クリームとのブレンド性を向上させる起泡性を有する水中油型組成物（特許文献２）が開示されている。しかしながら、比較的上昇融点が低い（２０～２５℃）油脂成分を油脂中に８０～９８質量％も含有するため、生クリームとのブレンドホイップ後の経時的な耐熱保型性が劣ると言った問題がある。 In addition, oils and fats rich in symmetric SUS triglycerides and natural emulsified materials in which phospholipids are increased to 2% by mass or more can only be produced by a complicated manufacturing method, are difficult to obtain, and are generally not expensive. It is. Furthermore, without using stabilizers such as emulsifiers, phosphates, thickening polysaccharides, caseinates, etc., using specific fat components and lauric hardened fats and oils within a specific range, and further emulsifying emulsions and components An oil-in-water composition (Patent Document 2) having a foaming property that improves blendability with a fresh cream by using a component that destabilizes the water is disclosed. However, since the oil and fat component having a relatively low melting point (20 to 25 ° C.) is contained in the oil and fat in an amount of 80 to 98% by mass, the heat-resistant shape retention with time after blending whipping with fresh cream is inferior. There's a problem.
　更に、ミセル状蛋白質を含有し、油滴のメジアン径が０．３～５．０μｍであり、油脂含量が２０～６０質量％の水中油型乳化物の製造方法であって、原料となる水中油型乳化物に含まれる油滴のメジアン径を段階的に小さくしてゆき、該油滴の最終メジアン径を０．３～５．０μｍの範囲の所望の粒径とすることを特徴とする、長期保存安定性を有し、風味にも優れた水中油型乳化物の製造方法（特許文献３）が開示されている。しかしながら、使用する油脂の融点に関する記載はなく、実施例においては上昇融点が低い混合油（上昇融点２２℃の硬化菜種油を３５質量部と上昇融点３６℃の硬化パーム油を５質量部）を使用しているため、耐熱保型性が悪い。また、最終メジアン径を０．３～５．０μｍの範囲にするためには高圧ホモジナイザーの圧力設定を順次増大して均質化処理を繰り返す必要があり、連続生産する場合には効率が悪い製法であった。 Furthermore, it is a method for producing an oil-in-water emulsion containing a micellar protein, having a median diameter of oil droplets of 0.3 to 5.0 μm, and an oil content of 20 to 60% by mass, and is used as a raw material. It is characterized in that the median diameter of the oil droplets contained in the oil-type emulsion is gradually reduced, and the final median diameter of the oil droplets is set to a desired particle size in the range of 0.3 to 5.0 μm. And the manufacturing method (patent document 3) of the oil-in-water emulsion which has long-term storage stability and was excellent also in the flavor is disclosed. However, there is no description about the melting point of the fats and oils to be used, and in the examples, mixed oils having a low rising melting point (35 parts by mass of hardened rapeseed oil having a rising melting point of 22 ° C and 5 parts by weight of hardened palm oil having a rising melting point of 36 ° C) are used. Therefore, the heat-resistant moldability is poor. In addition, in order to make the final median diameter in the range of 0.3 to 5.0 μm, it is necessary to increase the pressure setting of the high-pressure homogenizer in order and repeat the homogenization process. there were.
　また、１５～４５℃の生クリームに乳成分を添加しその後、殺菌処理、滅菌処理及び均質化処理することを特徴とする、生クリームの風味および物性を改良した改質クリームの製造法（特許文献４）が開示されている。しかしながら、実施例においては乳成分の添加量が５．５質量％以下と少なく、添加後に殺菌処理、滅菌処理及び均質化処理されるため耐熱保型性が悪いものであった。以上のように、これら特許文献１～４に記載の方法では、生クリームとブレンドしてホイップすると耐熱保型性が悪かった。 A method for producing a modified cream with improved flavor and physical properties of fresh cream, characterized by adding milk components to fresh cream at 15 to 45 ° C., followed by sterilization, sterilization and homogenization (Patent) Document 4) is disclosed. However, in the examples, the addition amount of the milk component was as small as 5.5% by mass or less, and after the addition, sterilization treatment, sterilization treatment, and homogenization treatment were performed, so that the heat-resistant shape retention was poor. As described above, in the methods described in Patent Documents 1 to 4, when heat-blended with a fresh cream and whipped, the heat-resistant shape retention was poor.
特開２００６－２２３１７６号公報JP 2006-223176 A 特開２００２－０４５１３６号公報JP 2002-045136 A 特開２００６－３０４７８２号公報JP 2006-304782 A 特開平０８－２０５７７０号公報Japanese Patent Application Laid-Open No. 08-205770
　本発明の目的は、生クリームと混合する水中油型乳化油脂組成物の原液安定性を高く維持し、生クリームと水中油型乳化油脂組成物とを混合した後の当該混合物（コンパウンドクリーム）をホイップして、優れた耐熱保型性、濃厚な乳のコク味及びフレッシュ感を有するホイップドコンパウンドクリームを提供することである。 The object of the present invention is to maintain high stability of the stock solution of an oil-in-water emulsified oil / fat composition to be mixed with fresh cream, and to mix the mixture (compound cream) after mixing the fresh cream with the oil-in-water emulsified oil / fat composition. It is intended to provide a whipped compound cream that is whipped to have excellent heat-resistant shape retention, rich milk richness and freshness.
　本発明者らは上記課題を解決するために鋭意研究を重ねた結果、生クリームの脂肪球の乳化皮膜を破壊する働きがある乳化剤や塩類を実質的には添加せず、特定の融点を有する特定量の油脂と、特定量の無脂乳固形分のみで、特定範囲のメジアン径に調整して作製した起泡性のない水中油型乳化油脂組成物を生クリームと混合しホイップすることで耐熱保型性が優れた生クリーム含有コンパウンドクリームを提供できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors did not substantially add an emulsifier and salts that have a function of breaking the emulsified film of fat globules of fresh cream, and have a specific melting point. By mixing and whipping a specific amount of oil and fat and a non-foaming oil-in-water emulsified fat composition with a specific amount of non-fat milk solids and adjusting to a specific range of median diameter with fresh cream It has been found that a cream-containing compound cream having excellent heat-resistant shape retention properties can be provided, and the present invention has been completed.
　即ち、本発明の第一は、水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質は０．１質量％未満しか含まず、油脂５質量％以上、４０質量％以下、無脂乳固形分８質量％以上、２５質量％以下、乳蛋白質１．５質量％以上、９質量％以下を含有し、前記油脂が上昇融点２７℃以上、３２℃以下の成分を含み、且つ油滴のメジアン径が０．８μｍ以上、４．０μｍ以下である起泡性のない水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように混合後、殺菌処理、滅菌処理及び均質化処理は行わずにホイップして得られるホイップドコンパウンドクリームに関する。好ましい実施態様は、水中油型乳化油脂組成物全体中の油脂の６０質量％以上が、上昇融点２７℃以上、３２℃以下の油脂である上記記載のホイップドコンパウンドクリームに関する。本発明においては、前記上昇融点２７℃以上、３２℃以下の油脂がラウリン系油脂であるのが好ましい。また、前記乳蛋白質以外で乳化性のある物質は、合成乳化剤、天然乳化剤及び塩類よりなる群から選択される１種以上の物質であるのが好ましい。 That is, the first of the present invention, in the entire oil-in-water emulsified oil and fat composition, the emulsifying substance other than milk protein contains less than 0.1% by mass, the oil and fat is 5% by mass or more, 40% by mass or less, Containing non-fat milk solid content of 8% by mass or more and 25% by mass or less, milk protein of 1.5% by mass or more and 9% by mass or less, and the fats and oils include components having a rising melting point of 27 ° C. or more and 32 ° C. or less, and A non-foaming oil-in-water emulsified oil composition having a median diameter of oil droplets of 0.8 μm or more and 4.0 μm or less and fresh cream, and the amount of milk fat derived from fresh cream is 11 in the whole whipped compound cream It is related with the whipped compound cream obtained by whipping after mixing so that it may become mass% or more and 42.0 mass% or less without performing a sterilization process, a sterilization process, and a homogenization process. A preferred embodiment relates to the whipped compound cream as described above, wherein 60% by mass or more of the oil / fat in the entire oil-in-water emulsified oil / fat composition is an oil having a rising melting point of 27 ° C. or higher and 32 ° C. or lower. In the present invention, the oil having a rising melting point of 27 ° C. or higher and 32 ° C. or lower is preferably a lauric oil. The emulsifiable substance other than the milk protein is preferably one or more substances selected from the group consisting of synthetic emulsifiers, natural emulsifiers and salts.
　本発明の第二は、水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質は０．１質量％未満しか含まず、油脂５質量％以上、４０質量％以下、無脂乳固形分８質量％以上、２５質量％以下、乳蛋白質１．５質量％以上、９質量％以下を含有し、前記油脂が上昇融点２７℃以上、３２℃以下の成分を含み、且つ油滴のメジアン径が０．８μｍ以上、４．０μｍ以下である起泡性のない水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように混合後、殺菌処理、滅菌処理及び均質化処理は行わずに、ホイップすることを特徴とするホイップドコンパウンドクリームの製造方法に関する。 In the second aspect of the present invention, the whole oil-in-water emulsified oil / fat composition contains less than 0.1% by mass of emulsifiable substances other than milk protein, and the oil / fat is 5% by mass or more and 40% by mass or less. Milk solids content 8% by mass or more and 25% by mass or less, milk protein 1.5% by mass or more and 9% by mass or less, and the fats and oils include components having a rising melting point of 27 ° C. or more and 32 ° C. or less, and oil droplets The oil-in-water emulsified oil / fat composition with no foaming and the fresh cream having a median diameter of 0.8 μm or more and 4.0 μm or less, and the amount of milk fat derived from the fresh cream is 11% by mass in the whole whipped compound cream The present invention relates to a method for producing a whipped compound cream characterized by whipping after mixing to 42.0% by mass or less without performing sterilization, sterilization and homogenization.
　本発明に従えば、生クリームと混合する水中油型乳化油脂組成物の原液安定性を高く維持し、生クリームと水中油型乳化油脂組成物とを混合した後、これをホイップすることで、優れた耐熱保型性、濃厚な乳のコク味及びフレッシュ感を有するホイップドコンパウンドクリームを提供することができる。 According to the present invention, maintaining the stock solution stability of the oil-in-water emulsified oil and fat composition to be mixed with the fresh cream, mixing the fresh cream and the oil-in-water emulsified oil and fat composition, and then whipping this, A whipped compound cream having excellent heat-resistant shape retention, rich milk richness and freshness can be provided.
　以下、本発明につき、さらに詳細に説明する。本発明の生クリーム含有ホイップドコンパウンドクリームは、水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質、特定の油脂、無脂乳固形分、乳蛋白質を特定量含有し、且つ油滴のメジアン径が特定の範囲にある水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量が特定量になるように混合した後、当該混合物に対しては殺菌処理、滅菌処理及び均質化処理は行わずにホイップしてなることを特徴とする。 Hereinafter, the present invention will be described in more detail. The fresh cream-containing whipped compound cream of the present invention contains a specific amount of emulsifying substances other than milk protein, specific fats and oils, non-fat milk solids, and milk proteins in the whole oil-in-water emulsified fat composition. And after mixing the oil-in-water emulsified oil and fat composition and fresh cream with the median diameter of the oil droplets in a specific range so that the amount of milk fat derived from fresh cream becomes a specific amount, the mixture is sterilized. It is characterized by whipping without performing processing, sterilization processing and homogenization processing.
　本発明に用いる生クリームとは、乳等省令（「乳及び乳製品の成分規格等に関する省令」、昭和２６年１２月２７日厚生省令第５２号）により「生乳、牛乳または、特別牛乳から乳脂肪分以外の成分を取り除いたもの」と定義される乳脂肪分が１８．０質量％以上のクリームを意味する。乳脂肪分量としては生クリーム中１８質量％以上、５０質量％以下であるのが好ましい。 The fresh cream used in the present invention is “milk, milk, or milk from special milk” according to the Ministerial Ordinance of Milk (“Ministerial Ordinance on Component Standards of Milk and Dairy Products”, Ministry of Health and Welfare No. 52 of December 27, 1951). It means a cream having a milk fat content of 18.0% by mass or more as defined as “excluding components other than fat”. The milk fat content is preferably 18% by mass or more and 50% by mass or less in the fresh cream.
　本発明のホイップドコンパウンドクリームは、生クリームに合成クリームである特定の水中油型乳化油脂組成物を混合したクリームをホイップして得られる。該ホイップドコンパウンドクリームには、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように生クリームを混合することが好ましい。該生クリーム由来の乳脂肪量は、２５質量％以上がより好ましく、３０質量％以上がさらに好ましく、より好ましくは４１質量％以下であり、４０質量％以下がさらに好ましい。生クリーム由来の乳脂肪量が１１質量％より少ないと起泡性がなくなり硬さが発現しない場合がある。４２．０質量％より多いとホイップドコンパウンドクリームのキメや造花性が悪化し易くなる場合がある。 The whipped compound cream of the present invention can be obtained by whipping a cream obtained by mixing a specific cream with a specific oil-in-water emulsified oil composition that is a synthetic cream. The whipped compound cream is preferably mixed with the fresh cream so that the amount of milk fat derived from the fresh cream is 11% by mass or more and 42.0% by mass or less in the whole whipped compound cream. The amount of milk fat derived from the fresh cream is more preferably 25% by mass or more, further preferably 30% by mass or more, more preferably 41% by mass or less, and further preferably 40% by mass or less. If the amount of milk fat derived from fresh cream is less than 11% by mass, the foaming properties may be lost and hardness may not be exhibited. If it is more than 42.0% by mass, the texture and artificial nature of the whipped compound cream may be easily deteriorated.
　なお、後述するように本発明に係る水中油型乳化油脂組成物には、乳由来の乳脂肪が含まれる場合がある。しかしながら、たとえこのような乳脂肪が含まれていても、生クリームの配合量が少ない場合にはホイップドクリーム中の２－ブタノンの量が少なくなり、風味が低下する傾向がある。 In addition, as will be described later, the oil-in-water emulsified oil / fat composition according to the present invention may contain milk-derived milk fat. However, even if such milk fat is contained, if the amount of fresh cream is small, the amount of 2-butanone in the whipped cream tends to decrease, and the flavor tends to decrease.
　本発明において、生クリームに混合する水中油型乳化油脂組成物は、乳蛋白質以外で乳化性のある物質を極微量しか含まず（多くても０．１質量％未満）、特定の油脂、無脂乳固形分、乳蛋白質を含有し、且つ油滴のメジアン径が特定範囲である。そしてこのような水中油型乳化油脂組成物には、起泡性がない。 In the present invention, the oil-in-water emulsified oil / fat composition to be mixed with the fresh cream contains only a trace amount of an emulsifiable substance other than milk protein (at most, less than 0.1% by mass). It contains fat milk solids and milk protein, and the median diameter of the oil droplets is in a specific range. And such an oil-in-water type emulsified fat composition does not have foamability.
　本発明において、起泡性の有無は下記測定方法により判断する。すなわち、ホバートミキサー（ホバート・ジャパン株式会社製「Ｎ－５０型（５コート）」）に、５℃に温調した水中油型乳化油脂組成物１ｋｇとグラニュー糖８０ｇとを入れ、２速撹拌条件（２８５ｒｐｍ）で最も硬くなる硬さに到達するまでホイップし、ホイップ直後のサンプルを容器に入れた後、クリープメーター（「ＲＥ２－３３００５Ｓ」、株式会社山電製）を用いて直径１６ｍｍの円柱状のプランジャーにて、速度５ｍｍ／ｓで１ｃｍ貫入時の最大荷重を測定したときに、該測定値が０．１５Ｎ以下であれば起泡性が無いと判断する。なお、ホイップする時間の上限は２０分である。 In the present invention, the presence or absence of foaming properties is determined by the following measurement method. That is, 1 kg of an oil-in-water emulsified oil-fat composition temperature-controlled at 5 ° C. and 80 g of granulated sugar are placed in a Hobart mixer (“N-50 type (5 coat)” manufactured by Hobart Japan Co., Ltd.) under conditions of 2-speed stirring Whip until the hardness becomes the hardest at 285 rpm, put the sample immediately after whipping into a container, and then use a creep meter (“RE2-30005S”, manufactured by Yamaden Co., Ltd.) to form a cylinder with a diameter of 16 mm When the maximum load at the time of 1 cm penetration was measured at a speed of 5 mm / s with a plunger of No. 5, if the measured value is 0.15 N or less, it is determined that there is no foaming property. The upper limit of the whipping time is 20 minutes.
　前記水中油型乳化油脂組成物の含有量は、ホイップドコンパウンドクリーム全体中１０質量％以上であるのが好ましく、１５質量％以上がより好ましく、好ましくは７６質量％以下であり、５０質量％以下がより好ましく、３０質量％以下がさらに好ましい。水中油型乳化油脂組成物の含有量が１０質量％より少ないと、ホイップドコンパウンドクリームのキメや造花性が悪化する場合がある。一方、水中油型乳化油脂組成物の含有量が７６質量％より多いと起泡性がなくなり硬さが発現しない場合がある。 The content of the oil-in-water emulsified oil / fat composition is preferably 10% by mass or more, more preferably 15% by mass or more, and preferably 76% by mass or less, and 50% by mass or less in the whole whipped compound cream. Is more preferable, and 30 mass% or less is still more preferable. If the content of the oil-in-water emulsified oil / fat composition is less than 10% by mass, the texture and artificial nature of the whipped compound cream may deteriorate. On the other hand, when the content of the oil-in-water emulsified oil / fat composition is more than 76% by mass, the foamability may be lost and the hardness may not be exhibited.
　前記乳蛋白質以外で乳化性のある物質とは、乳化剤、塩類などのことであり、乳蛋白質以外で生クリームの脂肪球の乳化皮膜を破壊する働きがある物質である。従ってその含有量は少なければ少ない程良く、水中油型乳化油脂組成物全体中０．１質量％未満が好ましく、０．０５質量％以下がより好ましく、０質量％がさらに好ましい。０．１質量％以上になるとホイップドコンパウンドクリームの耐熱保型性が悪くなる場合がある。 The non-milk protein emulsifying substances are emulsifiers, salts, and the like, and are substances other than milk protein that have a function of destroying the emulsified film of fat globules of fresh cream. Therefore, the smaller the content, the better. The content of the oil-in-water emulsified oil / fat composition is preferably less than 0.1% by mass, more preferably 0.05% by mass or less, and even more preferably 0% by mass. If it is 0.1% by mass or more, the heat-resistant shape retention of the whipped compound cream may be deteriorated.
　前記乳化剤としては、グリセリン脂肪酸エステル、ポリグリセリン酸脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルなどの合成乳化剤；大豆レシチン、卵黄レシチン、及びこれらの分画レシチン、更には酵素分解したリゾレシチンといった改質レシチンなどのレシチン類や乳由来のリン脂質を含む天然由来の乳化剤などが挙げられ、これらの群より選ばれる少なくとも１種以上を用いることができる。 Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester; soybean lecithin, egg yolk lecithin, and fractionated lecithin thereof, and further enzymatic degradation Examples thereof include lecithins such as modified lecithin such as lysolecithin, natural-derived emulsifiers containing phospholipids derived from milk, and at least one selected from these groups can be used.
　前記塩類としては、無機酸及び有機酸のアルカリ金属塩（特にナトリウム塩、カリウム塩が好ましい）が挙げられる。例えば、無機酸のアルカリ金属塩としては、リン酸ナトリウム、ポリリン酸ナトリウム、トリポリリン酸ナトリウム、メタリン酸ナトリウム、ヘキサメタリン酸ナトリウム等のリン酸塩類が挙げられる。有機酸のアルカリ金属塩としては、クエン酸三ナトリウム、クエン酸一カリウム、クエン酸三カリウム等のクエン酸のアルカリ金属塩や、コハク酸、乳酸、炭酸、酢酸等のアルカリ金属塩が挙げられる。 Examples of the salts include alkali metal salts of inorganic acids and organic acids (especially sodium salts and potassium salts are preferred). For example, examples of the alkali metal salt of an inorganic acid include phosphates such as sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, and sodium hexametaphosphate. Examples of alkali metal salts of organic acids include alkali metal salts of citric acid such as trisodium citrate, monopotassium citrate and tripotassium citrate, and alkali metal salts such as succinic acid, lactic acid, carbonic acid and acetic acid.
　生クリームと混合する水中油型乳化油脂組成物に用いる油脂としては、ナタネ油、コーン油、綿実油、パーム油、パーム核油、ヤシ油、大豆油、ひまわり油、サフラワー油、オリーブ油等の植物性油脂や、乳脂肪、牛脂、豚脂、魚油等の動物性油脂が例示でき、これらを硬化、分別、エステル交換等の加工処理を行ったものも用いることができる。油脂は１種を単独で使用してもよく２種以上を混合して使用してもよい。 The oils and fats used in the oil-in-water emulsified oil and fat composition mixed with fresh cream include rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, olive oil and other plants. Animal fats and oils such as milk fat, beef tallow, pork fat and fish oil can be exemplified, and those obtained by subjecting these to processing such as hardening, fractionation and transesterification can also be used. Fats and oils may be used alone or in combination of two or more.
　前記油脂には上昇融点が２７℃以上、３２℃以下の成分が含まれているのが好ましい。油脂成分として上昇融点が２７℃より低いものしか含まれないとホイップドコンパウンドクリームの耐熱保型性が悪くなる場合がある。一方、油脂成分として上昇融点が３２℃より高いものしか含まれないとホイップドコンパウンドクリームの口溶けが重くなりフレッシュ感が弱くなる場合がある。斯かる上昇融点を有する油脂成分は、油脂全体中６０質量％以上含まれているのが好ましく、７５質量％以上であるのがより好ましい。上昇融点２７℃以上、３２℃以下の油脂成分の含有量が６０質量％未満では、耐熱保型性が悪くなったり口溶けが悪くなる場合がある。なお本発明においては、油脂成分の一部に上昇融点が２７℃以上、３２℃以下以外の成分が含まれていてもよいが、斯かる場合には、油脂成分全体（混合物）の上昇融点が２７℃以上、３２℃以下であることが望ましい。 The oil / fat preferably contains a component having a rising melting point of 27 ° C. or higher and 32 ° C. or lower. If only the rising melting point is lower than 27 ° C. as the fat and oil component, the heat-resistant shape retention of the whipped compound cream may be deteriorated. On the other hand, when only an oil component having an elevated melting point higher than 32 ° C. is contained, the whipped compound cream melts in the mouth and the fresh feeling may be weakened. The oil / fat component having such a rising melting point is preferably contained in an amount of 60% by mass or more, more preferably 75% by mass or more, based on the whole oil / fat. When the content of the oil and fat component having an rising melting point of 27 ° C. or more and 32 ° C. or less is less than 60% by mass, the heat-resistant shape retention property may be deteriorated or the mouth melting may be deteriorated. In the present invention, a part of the oil / fat component may contain components other than the rising melting point of 27 ° C. or more and 32 ° C. or less. In such a case, the rising melting point of the whole fat / oil component (mixture) It is desirable that the temperature is 27 ° C. or higher and 32 ° C. or lower.
　乳化安定性と耐熱保型性とを一層向上させる観点からは、上昇融点２７℃以上、３２℃以下の油脂としてラウリン系油脂を用いることが推奨される。そのようなラウリン系油脂としては、例えばパーム核油、硬化パーム核油、ヤシ油、硬化ヤシ油、パーム核ステアリンが挙げられる。 From the viewpoint of further improving emulsification stability and heat-resistant shape retention, it is recommended to use lauric fats and oils as rising and melting points of 27 ° C. or higher and 32 ° C. or lower. Examples of such lauric fats and oils include palm kernel oil, hydrogenated palm kernel oil, coconut oil, hydrogenated coconut oil, and palm kernel stearin.
　前記油脂の含有量は、水中油型乳化油脂組成物の全体中５質量％以上、４０質量％以下が好ましい。油脂の含有量は１５質量％以上であるのがより好ましく、さらに好ましくは２０質量％以上であり、３８質量％以下であるのがより好ましく、３５質量％以下であるのがさらに好ましい。油脂の含有量が５質量％より少ないとホイップドコンパウンドクリームの耐熱保型性が悪くなる場合がある。また油脂の含有量が４０質量％より多いと水中油型乳化油脂組成物の原液安定性が悪くなる場合がある。 The content of the oil / fat is preferably 5% by mass or more and 40% by mass or less in the whole oil-in-water emulsified oil / fat composition. The content of fats and oils is more preferably 15% by mass or more, further preferably 20% by mass or more, more preferably 38% by mass or less, and further preferably 35% by mass or less. If the oil content is less than 5% by mass, the heat-resistant shape retention of the whipped compound cream may be deteriorated. Moreover, when there is more content of fats and oils than 40 mass%, the stock solution stability of an oil-in-water type emulsified fat composition may worsen.
　前記無脂乳固形分としては、カゼイン、ホエイパウダー、蛋白質濃縮ホエイパウダー、全脂粉乳、脱脂粉乳、バターミルクパウダー、乳糖、トータルミルクプロテイン、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルク、ホエー、加糖練乳、無糖練乳、バター、チーズ等を用いてもよく、さらに、限外ろ過膜（以下「ＵＦ膜」と称する）やイオン交換樹脂処理等により上記例示の材料から蛋白質を分離、分画したものが挙げられ、これらの群より選ばれる少なくとも１種以上を使用することができる。その中でも、水中油型乳化油脂組成物の原液安定性が良くなる、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルクが好ましい。また、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルクよりなる群から選択される１種以上の材料を無脂乳固形分を与える材料として使用する場合には、乳のコク及びフレッシュ感が強く優れたホイップドコンパウンドクリームとなるため好ましい。ただし、乳のコクやフレッシュ感を一層重視する場合や、より高い原液安定性を得たい場合には、パウダー状の材料は含まない方が好ましい。 As the non-fat milk solid content, casein, whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, lactose, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skim concentrated Milk, buttermilk, whey, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc. may be used, and further, the above exemplified materials by ultrafiltration membrane (hereinafter referred to as “UF membrane”), ion exchange resin treatment, etc. And a protein separated and fractionated, and at least one selected from these groups can be used. Among these, raw milk, cow's milk, full fat concentrated milk, skim milk, skim concentrated milk, and butter milk are preferred because the stock solution stability of the oil-in-water emulsified oil / fat composition is improved. In addition, when one or more materials selected from the group consisting of raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk and butter milk are used as a material for giving nonfat milk solids, It is preferable because it becomes a whipped compound cream with a strong and fresh feeling. However, when more importance is placed on the richness and freshness of milk, or when it is desired to obtain higher stock solution stability, it is preferable not to include a powdery material.
　前記無脂乳固形分の含有量は、水中油型乳化油脂組成物の全体中８質量％以上、２５質量％以下が好ましく、１０質量％以上、２０質量％以下がより好ましい。無脂乳固形分の含有量が８質量％より少ないと、ホイップドコンパウンドクリームの乳のコクやフレッシュ感が弱くなる場合がある。一方無脂乳固形分の含有量が２５質量％より多いと水中油型乳化油脂組成物の殺菌時に焦げが発生してしまい、水中油型乳化油脂組成物を製造できない場合がある。 The content of the non-fat milk solid content is preferably 8% by mass or more and 25% by mass or less, and more preferably 10% by mass or more and 20% by mass or less in the whole oil-in-water emulsified oil / fat composition. If the content of the non-fat milk solid content is less than 8% by mass, the richness and freshness of the whipped compound cream milk may be weakened. On the other hand, if the content of the non-fat milk solid content is more than 25% by mass, the oil-in-water emulsified oil / fat composition may be burnt during sterilization, and the oil-in-water emulsified oil / fat composition may not be produced.
　前記乳蛋白質としては、カゼイン、ホエイパウダー、蛋白質濃縮ホエイパウダー、全脂粉乳、脱脂粉乳、バターミルクパウダー、トータルミルクプロテイン、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルク、ホエー、加糖練乳、無糖練乳、バター、チーズ等を用いてもよく、さらに、ＵＦ膜やイオン交換樹脂処理等により上記例示の材料から蛋白質を分離、分画したものや、カゼインナトリウムやカゼインカリウムのような乳蛋白質の塩類が挙げられ、これらの群より選ばれる少なくとも１種以上を使用することができる。その中でも、原液安定性が良くなる、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルクが好ましい。また、生乳、牛乳、全脂濃縮乳、脱脂乳、脱脂濃縮乳、バターミルクよりなる群から選択される１種以上の材料を乳蛋白質を与える材料として使用する場合には、乳のコク及びフレッシュ感が強く優れたホイップドコンパウンドクリームとなるため好ましい。ただし、乳のコクやフレッシュ感を一層重視する場合や、より高い原液安定性を得たい場合は、パウダー状の材料は含まない方が好ましい。 Examples of the milk protein include casein, whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, buttermilk, Whey, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc. may be used, and further, proteins separated from the above exemplified materials by UF membrane or ion exchange resin treatment, etc., casein sodium or casein potassium And at least one selected from these groups can be used. Among them, raw milk, cow milk, full fat concentrated milk, skim milk, skim concentrated milk, and butter milk are preferable because the stock solution stability is improved. In addition, when one or more ingredients selected from the group consisting of raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, and butter milk are used as a material for giving milk protein, the richness and freshness of milk. It is preferable because it provides a strong and excellent whipped compound cream. However, when more importance is placed on the richness and freshness of milk, or when higher stability of the stock solution is desired, it is preferable not to include a powdery material.
　前記乳蛋白質の含有量は、１．５質量％以上、９質量％以下が好ましく、より好ましくは２．５質量％以上、８質量％以下である。乳蛋白質の含有量が１．５質量％より少ないと、水中油型乳化油脂組成物の原液安定性が悪くなる場合がある。一方乳蛋白質の含有量が９質量％より多いと水中油型乳化油脂組成物の殺菌時に焦げが発生してしまい製造できない場合がある。 The content of the milk protein is preferably 1.5% by mass or more and 9% by mass or less, more preferably 2.5% by mass or more and 8% by mass or less. If the milk protein content is less than 1.5% by mass, the stock solution stability of the oil-in-water emulsified oil and fat composition may deteriorate. On the other hand, if the milk protein content is more than 9% by mass, there may be cases where the oil-in-water emulsified oil / fat composition is burnt and cannot be produced.
　なお、本発明に係る水中油型乳化油脂組成物には、乳蛋白質であり、且つ無脂乳固形分でもある成分が含まれる場合がある。したがって、乳蛋白質であり且つ無脂乳固形分でもある成分は、上述した乳蛋白質の含有量にも、無脂乳固形分の含有量にも含まれる。 In addition, the oil-in-water emulsified oil / fat composition according to the present invention may contain a component that is a milk protein and also a non-fat milk solid content. Therefore, the component which is milk protein and is also non-fat milk solid content is contained in content of the above-mentioned milk protein, and content of non-fat milk solid content.
　本発明に係る水中油型乳化油脂組成物は水を含む。水としては、水道水、天然水などが使用できる。また、水には、無脂固形分や乳蛋白質として用いられる生乳や牛乳等に由来する水が含まれていてもよい。水の含有量は水中油型乳化油脂組成物全体中３５質量％以上、７０質量％以下であるのが好ましく、より好ましくは４０質量％以上であり、さらに好ましくは５０質量％以上であり、より好ましくは６５質量％以下である。水の含有量が多すぎると、ホイップドコンパウンドクリームが離水を生じ易く、また、キメや造花性に劣る場合があり、一方水の含有量が少なすぎると相対的に他の成分量が多くなるため、水中油型乳化油脂組成物の原液安定性が低下し、また粘度が上昇し易くなる虞がある。 The oil-in-water emulsified fat composition according to the present invention contains water. As water, tap water, natural water, etc. can be used. Further, the water may contain water derived from non-fat solids or raw milk or milk used as milk protein. The water content is preferably 35% by mass or more and 70% by mass or less in the entire oil-in-water emulsified oil / fat composition, more preferably 40% by mass or more, and still more preferably 50% by mass or more. Preferably it is 65 mass% or less. If the water content is too high, the whipped compound cream is likely to cause water separation, and may be inferior in texture or artificial nature. On the other hand, if the water content is too low, the amount of other components is relatively large. Therefore, the stock solution stability of the oil-in-water emulsified oil / fat composition may be lowered, and the viscosity may be easily increased.
　前記生クリームに混合する水中油型乳化油脂組成物の油滴径は、原液安定性を向上させるために、メジアン径で０．８μｍ以上、４．０μｍ以下であることが好ましい。より好ましくは、１．２μｍ以上であり、さらに好ましくは１．５μｍ以上であり、３．０μｍ以下であるのがより好ましく、２．２μｍ以下であるのがさらに好ましい。油滴のメジアン径が０．８μｍより小さいと水中油型乳化油脂組成物が増粘したり原液安定性が悪くなったりして、水中油型乳化油脂組成物ひいてはホイップドコンパウンドクリームを製造できない場合がある。油滴のメジアン径が４．０μｍより大きいとクリーミングが起こりやすく、長期保存安定性を確保し難くなる場合がある。 The oil droplet diameter of the oil-in-water emulsified oil / fat composition mixed with the fresh cream is preferably 0.8 μm or more and 4.0 μm or less in terms of median diameter in order to improve the stock solution stability. More preferably, it is 1.2 μm or more, more preferably 1.5 μm or more, more preferably 3.0 μm or less, and further preferably 2.2 μm or less. If the median diameter of the oil droplets is less than 0.8 μm, the oil-in-water emulsified oil / fat composition will thicken or the stock solution stability will deteriorate, making it impossible to produce an oil-in-water emulsified oil / fat composition and thus a whipped compound cream. There is. If the median diameter of the oil droplet is larger than 4.0 μm, creaming is likely to occur, and it may be difficult to ensure long-term storage stability.
　尚、本発明でいう油滴のメジアン径とは、レーザ回折／散乱式粒度分布測定装置ＬＡ－９２０（株式会社掘場製作所）で測定した、体積基準での積算分布曲線の５０％に相当する粒子径である。 The median diameter of the oil droplets referred to in the present invention corresponds to 50% of the integrated distribution curve on a volume basis measured by a laser diffraction / scattering particle size distribution measuring apparatus LA-920 (Koryo Seisakusho Co., Ltd.). The particle size.
　本発明に係る水中油型乳化油脂組成物の粘度は２０ｍＰａ・ｓ（２０ｃＰ）以上、５００ｍＰａ・ｓ（５００ｃＰ）以下であるのが好ましい。水中油型乳化油脂組成物の粘度は２５ｍＰａ・ｓ（２５ｃＰ）以上であるのがより好ましく、より好ましくは２５０ｍＰａ・ｓ（２５０ｃＰ）以下であり、更に好ましくは１５０ｍＰａ・ｓ（１５０ｃＰ）以下である。水中油型乳化油脂組成物の粘度が５００ｍＰａ・ｓより高いと生クリームとの混合が困難になる場合があり、一方、粘度が２０ｍＰａ・ｓより低いとホイップドコンパウンドクリームの離水性やキメ、造花性が低下する場合がある。 The viscosity of the oil-in-water emulsified oil / fat composition according to the present invention is preferably 20 mPa · s (20 cP) or more and 500 mPa · s (500 cP) or less. The viscosity of the oil-in-water emulsified oil / fat composition is more preferably 25 mPa · s (25 cP) or more, more preferably 250 mPa · s (250 cP) or less, and still more preferably 150 mPa · s (150 cP) or less. When the viscosity of the oil-in-water emulsified oil / fat composition is higher than 500 mPa · s, mixing with the fresh cream may be difficult, whereas when the viscosity is lower than 20 mPa · s, the whipped compound cream has water repellent properties, texture and artificial flowers. May decrease.
　前記生クリームと混合する水中油型乳化油脂組成物には、多糖類、安定剤、糖類、着色料や香料をさらに添加してもよいが、生クリーム本来の乳のコクやフレッシュ感を損なわないためには、これらの成分は添加しない方が好ましい。 The oil-in-water emulsified oil and fat composition to be mixed with the fresh cream may further contain polysaccharides, stabilizers, sugars, colorants and fragrances, but does not impair the original milk's richness and freshness. Therefore, it is preferable not to add these components.
　前記多糖類や安定剤としては、例えば、ジェランガム、グアガム、キサンタンガム、寒天、ペクチン、アルギン酸ナトリウム、カラギーナン、ローカストビーンガム、アラビアガム、カルボキシメチルセルロース、ヒドロキシメチルセルロース、結晶セルロース、微結晶セルロース、澱粉、デキストリン等を挙げることができる。 Examples of the polysaccharides and stabilizers include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. Can be mentioned.
　前記糖類としては、例えば、ブドウ糖、砂糖、果糖、異性化糖、液糖、澱粉糖化物又は糖アルコール等を挙げることができる。 Examples of the saccharide include glucose, sugar, fructose, isomerized sugar, liquid sugar, saccharified starch, and sugar alcohol.
　前記着色料や香料は、食品用であれば特に限定はなく、必要に応じて適宜使用することができる。 The colorant and fragrance are not particularly limited as long as they are for foods, and can be used as needed.
　本発明のホイップドコンパウンドクリームの製造方法を以下に例示する。まず５０℃以上、８０℃以下に加温溶解した油脂に、油溶性乳化剤、香料等の油溶性原料を混合した油相部と、５０℃以上、７０℃以下の温水に水溶性乳化剤や塩類等の乳蛋白質以外で乳化性を有する物質、無脂乳固形分、乳蛋白質、水、香料などの水系原料を攪拌溶解してなる水相部とを混合し、予備乳化する。その後、予備乳化した混合物に、微細化、均質化、予備加熱、殺菌、１次冷却、均質化、２次冷却、３次冷却、エージングなどの通常行われる各処理を行うことにより、本発明のホイップドコンパウンドクリームに用いる水中油型乳化油脂組成物を得ることができる。 The method for producing the whipped compound cream of the present invention is exemplified below. First, an oil phase part in which oil-soluble raw materials such as oil-soluble emulsifiers and fragrances are mixed with fats and oils heated and dissolved at 50 ° C. or higher and 80 ° C. or lower, and water-soluble emulsifiers and salts in hot water at 50 ° C. or higher and 70 ° C. or lower. In addition to the milk protein, an emulsifying substance, non-fat milk solids, milk protein, water, and a water phase part obtained by stirring and dissolving an aqueous material such as a fragrance are mixed and pre-emulsified. Thereafter, the pre-emulsified mixture is subjected to each treatment usually performed such as refinement, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. An oil-in-water emulsified oil / fat composition used for a whipped compound cream can be obtained.
　水中油型乳化油脂組成物の油滴のメジアン径を所望の範囲とするためには、予備乳化後の微細化工程で高周速の回転式乳化機（周速が３０ｍ／秒より速い回転能力を有する乳化機）を使用すればよく、これによりメジアン径を容易に調整できる。高周速の回転式乳化機としては、例えばフィルミックス（登録商標）（プライミクス（株））、キャビトロン（キャビトロン社）、インライン型高せん断分散装置（ＩＫＡ社）、ハイシェアミキサー（ＣＨＡＲＬＥＳ　ＲＯＳＳ＆ＳＯＮ社）、クレアミックス（登録商標）（エム・テクニック（株））などが例示できる。 In order to set the median diameter of the oil droplets of the oil-in-water emulsified oil / fat composition to a desired range, a rotary emulsifier with a high peripheral speed (rotational speed faster than 30 m / sec in the refining process after preliminary emulsification) It is sufficient to use an emulsifier having a diameter of 5 mm, whereby the median diameter can be easily adjusted. Examples of the high-speed rotary emulsifier include Fillmix (registered trademark) (Primics Co., Ltd.), Cavitron (Cavitron), In-line type high shear disperser (IKA), High shear mixer (CHARLES ROSS & SON) And Claremix (registered trademark) (M Technique Co., Ltd.).
　水中油型乳化油脂組成物中の油滴のメジアン径の安定化を図る観点からは、上記微細化工程の後、各種工程を経て殺菌処理された混合物に対して均質化処理（均質化工程）を行うことが好ましい。均質化処理は２回以上行ってもよい。均質化処理に使用可能な装置は特に限定されないが、例えば、ホモゲナイザーＨＶ－Ａ（（株)イズミフードマシナリ製）、ホモゲナイザーＨ－２０型（三和機械(株)製）などの高圧ホモジナイザーや、ＴＫホモミキサー（特殊機化工業（株））、ウルトラディスパーサー（ヒスコトロン（（株）日音医理科器械製作所））、クレアミックス（エム・テクニック(株)）、フィルミックス（特殊機化工業（株））、インライン型ミキサー（Ｓｉｌｖｅｒｓｏｎ　Ｍａｃｈｉｎｅｓ，Ｉｎｃ．）などの乳化・微細化機等が例示できる。殺菌処理後の均質化処理の条件は限定されるものではないが、例えば、高圧ホモジナイザーを使用する場合には、１段目の設定圧力を５ＭＰａ以上、２０ＭＰａ以下とし、２段目の設定圧力を１ＭＰａ以上、１０ＭＰａ以下とし、且つ１段目の圧力が２段目の圧力の２倍以上、５倍以下となるようにするのが好ましい。より好ましくは、１段目の設定圧力が１０ＭＰａ以上、２０ＭＰａ以下で、２段目の設定圧力が３ＭＰａ以上、１０ＭＰａ以下である。 From the viewpoint of stabilizing the median diameter of the oil droplets in the oil-in-water emulsified oil / fat composition, homogenization treatment (homogenization step) is performed on the mixture that has been sterilized through various steps after the above-mentioned refinement step. It is preferable to carry out. The homogenization treatment may be performed twice or more. The apparatus that can be used for the homogenization treatment is not particularly limited. For example, a high-pressure homogenizer such as a homogenizer HV-A (manufactured by Izumi Food Machinery Co., Ltd.), a homogenizer H-20 type (manufactured by Sanwa Kikai Co., Ltd.), TK Homomixer (Special Machine Industries Co., Ltd.), Ultra Disperser (Hiscotron (Nihon Medical Science Instrument Co., Ltd.)), Claremix (M Technique Co., Ltd.), Philmix (Special Machine Industries ( Co., Ltd.), and emulsifying and refining machines such as inline mixers (Silverson Machines, Inc.). The conditions for the homogenization treatment after the sterilization treatment are not limited. For example, when using a high-pressure homogenizer, the first-stage setting pressure is set to 5 MPa or more and 20 MPa or less, and the second-stage setting pressure is set. It is preferable that the pressure be 1 MPa or more and 10 MPa or less, and the pressure in the first stage should be 2 to 5 times the pressure in the second stage. More preferably, the first stage set pressure is 10 MPa or more and 20 MPa or less, and the second stage set pressure is 3 MPa or more and 10 MPa or less.
　そして、得られた水中油型乳化油脂組成物と生クリームとを混合し、オープン式ホイッパーや密閉式連続ホイップマシンを用いて、トッピングするのに適度な硬さに到達するまでホイップすれば、本発明のホイップドコンパウンドクリームが得られる。 Then, if the obtained oil-in-water emulsified oil and fat composition and fresh cream are mixed and whipped until reaching a suitable hardness for topping using an open type whipper or a closed continuous whipping machine, The whipped compound cream of the invention is obtained.
　なお、本発明においては、生クリームと水中油型乳化油脂組成物とを混合した後には、殺菌処理、滅菌処理及び均質化処理を行わないことが好ましい。生クリームと水中油型乳化油脂組成物とを混合した後に、殺菌、滅菌及び均質化処理を行うと、濃厚な乳のコク味やフレッシュ感が損なわれる場合があるからである。 In addition, in this invention, after mixing fresh cream and an oil-in-water type emulsified fat composition, it is preferable not to perform a sterilization process, a sterilization process, and a homogenization process. This is because if the sterilization, sterilization, and homogenization are performed after mixing the fresh cream and the oil-in-water emulsified oil / fat composition, the rich taste and freshness of the concentrated milk may be impaired.
　なお本願は、２０１３年８月１２日に出願された日本国特許出願第２０１３－１６７９０４号に基づく優先権の利益を主張するものである。
　２０１３年８月１２日に出願された日本国特許出願第２０１３－１６７９０４号の明細書の全内容が、本願に参考のため援用される。 This application claims the benefit of priority based on Japanese Patent Application No. 2013-167904 filed on August 12, 2013.
The entire contents of the specification of Japanese Patent Application No. 2013-167904 filed on August 12, 2013 are incorporated herein by reference.
　以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は質量基準である。 Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on mass.
　＜油滴径の評価＞
　レーザ回折／散乱式粒度分布測定装置（株式会社掘場製作所製「ＬＡ－９２０」）を用いて水中油型乳化油脂組成物を測定し、体積基準での積算分布曲線の５０％に相当する粒子径、即ちメジアン径を算出し、測定対象の水中油型乳化油脂組成物の油滴径とした。 <Evaluation of oil droplet diameter>
Particles corresponding to 50% of the integrated distribution curve on a volume basis by measuring an oil-in-water emulsified oil / fat composition using a laser diffraction / scattering particle size distribution measuring apparatus (“LA-920” manufactured by Minako Seisakusho Co., Ltd.) The diameter, that is, the median diameter was calculated and used as the oil droplet diameter of the oil-in-water emulsified oil / fat composition to be measured.
　＜粘度の評価＞
　製造例で得られた水中油型乳化油脂組成物をＢ型粘度計（ＴＯＫＩＭＥＣ　ＩＮＣ．製）により測定し、その測定値（単位：ｍＰａ・ｓ）を評価値とした。 <Evaluation of viscosity>
The oil-in-water emulsified oil / fat composition obtained in the production example was measured with a B-type viscometer (manufactured by TOKIMEC INC.), And the measured value (unit: mPa · s) was used as the evaluation value.
　＜原液安定性の評価＞
　原液安定性は、製造例で得られた水中油型乳化油脂組成物を５℃で９０日間保管後、クリーミングの有無を目視にて確認し、その結果を評価値とした。その際の評価基準は以下の通りである。
　◎：クリーミングが全く無い。
　○：クリーミングがほとんど無い。
　△：クリーミングが明らかに確認される。
　×：クリーミングが顕著に多い。 <Evaluation of stock solution stability>
The stock solution stability was determined by visually checking the presence or absence of creaming after storing the oil-in-water emulsified oil-fat composition obtained in Production Example at 5 ° C. for 90 days, and the result was regarded as an evaluation value. The evaluation criteria at that time are as follows.
A: There is no creaming.
○: Little creaming.
Δ: Creaming is clearly confirmed.
X: Remarkably much creaming.
　＜起泡性（硬さ）の評価＞
　製造例で得られた水中油型乳化油脂組成物を５℃に温調した後、この水中油型乳化油脂組成物１ｋｇとグラニュー糖８０ｇとを、ホバートミキサー（ホバート・ジャパン株式会社製「Ｎ－５０型（５コート）」）に入れ、２速撹拌条件（２８５ｒｐｍ）で最も硬くなる硬さに到達するまでホイップし、ホイップ直後のサンプルを容器に入れた後、クリープメーター（「ＲＥ２－３３００５Ｓ」、株式会社山電製）を用いて直径１６ｍｍの円柱状のプランジャーにて、速度５ｍｍ／ｓで１ｃｍ貫入時の最大荷重を測定した。該測定値が０．１５Ｎ以下であれば起泡性が無いと判断する。なお、ホイップする時間の上限は２０分とした。 <Evaluation of foamability (hardness)>
After the temperature of the oil-in-water emulsified oil composition obtained in the production example was adjusted to 5 ° C., 1 kg of the oil-in-water emulsified oil composition and 80 g of granulated sugar were mixed with Hobart mixer (“N- 50 type (5 coats) ”) and whipped until reaching the hardest hardness under the 2-speed stirring condition (285 rpm). The sample immediately after whipping is placed in a container, and then a creep meter (“ RE2-30005S ” The maximum load when penetrating 1 cm at a speed of 5 mm / s was measured with a cylindrical plunger having a diameter of 16 mm. If the measured value is 0.15 N or less, it is determined that there is no foaming property. The upper limit of the whipping time was 20 minutes.
　＜ホイップ時間の評価＞
　ホイップ時間は、ホバートミキサー（ホバート・ジャパン株式会社製「Ｎ－５０型（５コート）」）に、製造例で得られた水中油型乳化油脂組成物と生クリームとグラニュー糖とを合わせて１ｋｇになるように表２、４、６及び表８に示す割合で混合し、２速撹拌条件（２８５ｒｐｍ）でホイップし、トッピングするのに適度な硬さに到達するまでの時間を測定し、評価値とした。 <Evaluation of whipping time>
The whipping time is 1 kg by combining the oil-in-water emulsified oil and fat composition obtained in the production example, fresh cream and granulated sugar in a Hobart mixer ("N-50 type (5 coat)" manufactured by Hobart Japan Co., Ltd.). Measure the time until reaching a suitable hardness for topping, and mix and evaluate at the ratios shown in Tables 2, 4, 6 and 8 and whip under the 2-speed stirring condition (285 rpm). Value.
　なお、ここでトッピングするのに適度な硬さとは、ホイップ直後のサンプルを容器に入れた後、クリープメーター（「ＲＥ２－３３００５Ｓ」、株式会社山電製）を用いて直径１６ｍｍの円柱状のプランジャーにて、速度５ｍｍ／ｓの速さで１ｃｍ貫入時の最大荷重が０．２５～０．３５Ｎになる硬さのことである。 Here, the hardness suitable for topping means that the sample immediately after whipping is put into a container and then a cylindrical plan with a diameter of 16 mm using a creep meter (“RE2-30005S”, manufactured by Yamaden Co., Ltd.). This is the hardness with a maximum load of 0.25 to 0.35 N when penetrating 1 cm at a speed of 5 mm / s with a jar.
　＜ホイップドコンパウンドクリームの耐熱保型性の評価＞
　実施例及び比較例で得られたホイップドコンパウンドクリームを絞り袋に詰め、出口が星型の口金（切り込みの個数８個）で透明なポリカップ容器に高さ６ｃｍ程度、底面の直径７ｃｍ程度で、できるだけ空洞ができないように渦を巻きながら円錐状に４０ｇ絞り高さを測定した後、１５℃で２４時間保持した時の高さを測定し、初期の高さが何％残っているかを保型性の評価値とした。７０％以上は商品性があり、７０％未満は商品性がないので、下記判定基準に従い評価した。なお、表２、４、６及び８中の「Ｄ＋１」は１５℃で一昼夜静置保管したことを意味する。
　◎：９０％～１００％。
　○：８０％以上、９０％未満。
　△：７０％以上、８０％未満。
　×：７０％未満。 <Evaluation of heat-resistant shape retention of whipped compound cream>
The whipped compound cream obtained in the examples and comparative examples is packed in a squeezed bag, the outlet is a star-shaped base (number of cuts 8), a transparent plastic cup container with a height of about 6 cm and a bottom diameter of about 7 cm. Measure the height of 40g in a conical shape while swirling so as not to create a cavity as much as possible, then measure the height when held at 15 ° C for 24 hours to determine how much of the initial height remains It was set as a sex evaluation value. Since 70% or more has merchantability and less than 70% has no merchantability, evaluation was made according to the following criteria. In Tables 2, 4, 6, and 8, “D + 1” means that the product was stored at 15 ° C. overnight.
A: 90% to 100%.
○: 80% or more and less than 90%.
Δ: 70% or more and less than 80%.
X: Less than 70%.
　＜ホイップドコンパウンドクリームの離水の評価＞
　実施例及び比較例で得られたホイップドコンパウンドクリームを絞り袋に詰め、出口が星型の口金（切り込みの個数８個）で透明なポリカップ容器に高さ６ｃｍ程度、底面の直径７ｃｍ程度で、できるだけ空洞ができないように渦を巻きながら円錐状に４０ｇ絞り、１５℃で２４時間保持した時の離水量（ｇ）を測定し、初期の絞り量から何％離水したかを離水の評価値とした。３．０％未満は商品性に優れ、３．０％以上は商品性が乏しいので、下記判定基準に従い評価した。なお、表２、４、６及び８中の「Ｄ＋１」は１５℃で一昼夜静置保管したことを意味する。
　◎：１．０％未満
　○：１．０％以上、３．０％未満
　△：３．０％以上、５．０％未満
　×：５．０％以上 <Evaluation of water removal from whipped compound cream>
The whipped compound cream obtained in the examples and comparative examples is packed in a squeezed bag, the outlet is a star-shaped base (number of cuts 8), a transparent plastic cup container with a height of about 6 cm and a bottom diameter of about 7 cm. The amount of water separation (g) was measured by concentrating 40 g in a conical shape while keeping a vortex so as not to create a cavity as much as possible, and holding for 24 hours at 15 ° C. did. Less than 3.0% is excellent in merchantability, and 3.0% or more has poor merchantability, so evaluation was made according to the following criteria. In Tables 2, 4, 6, and 8, “D + 1” means that the product was stored at 15 ° C. overnight.
◎: Less than 1.0% ○: 1.0% or more, less than 3.0% △: 3.0% or more, less than 5.0% ×: 5.0% or more
　＜ホイップドコンパウンドクリームのキメの評価＞
　実施例及び比較例で得られたホイップドコンパウンドクリームを絞り袋に詰め、出口が星型の口金（切り込みの個数８個）で５ｇ程度８０個絞った際の表面のキメの状態を下記判定基準に従い目視で評価した。
　◎：キメが非常に細かくなめらかでツヤがある。
　○：キメが細かくなめらかでツヤがある。
　△：ややザラツキがある。
　×：かなりザラツキがある。 <Evaluation of texture of whipped compound cream>
The following judging criteria are the texture conditions on the surface when the whipped compound creams obtained in the examples and comparative examples are packed in a squeezed bag and the outlet is squeezed about 80 g with a star-shaped base (number of cuts: 8). According to visual evaluation.
A: The texture is very fine, smooth and shiny.
○: The texture is fine, smooth and glossy.
Δ: Slightly rough.
X: There is considerable roughness.
　＜ホイップドコンパウンドクリームの造花性の評価＞
　実施例及び比較例で得られたホイップドコンパウンドクリームを絞り袋に詰め、出口が星型の口金（切り込みの個数８個）で５ｇ程度８０個絞った際のエッジの状態を下記判定基準に従い目視で評価した。
　◎：途切れがなくトップまで綺麗に伸びている。
　○：途切れがなくトップまで伸びている。
　△：エッジにややギザギザした途切れがある。
　×：エッジにかなりギザギザがある。 <Evaluation of artificial nature of whipped compound cream>
The whipped compound creams obtained in the examples and comparative examples were packed in a squeezed bag, and the state of the edge when the outlet was squeezed about 5 g with a star-shaped base (number of cuts: 8) was visually observed according to the following criteria. It was evaluated with.
◎: There is no break and it extends neatly to the top.
○: There is no break and it extends to the top.
Δ: Slightly jagged breaks at the edges.
X: There are considerable jagged edges.
　＜ホイップドコンパウンドクリームの乳のコク味の評価＞
　乳のコクの評価は、実施例及び比較例で得られたホイップドコンパウンドクリームを熟練したパネラー８名に食べてもらって官能評価を行い、それを平均して評価結果とした。その際の評価基準は以下の通りである。
　◎：乳のコクが強く感じられる。
　○：乳のコクが感じられる。
　△：乳のコクがやや弱い。
　×：乳のコクが弱い。 <Evaluation of the richness of milk in whipped compound cream>
The evaluation of the richness of milk was performed by sensory evaluation by eating eight whipped compound creams obtained in Examples and Comparative Examples by skilled panelists, and the results were averaged. The evaluation criteria at that time are as follows.
A: The body of milk is strongly felt.
○: The body of milk is felt.
Δ: The body of milk is slightly weak.
X: The body of milk is weak.
　＜ホイップドコンパウンドクリームのフレッシュ感の評価＞
　フレッシュ感の評価は、実施例及び比較例で得られたホイップドコンパウンドクリームを熟練したパネラー８名に食べてもらって官能評価を行い、それを平均して評価結果とした。その際の評価基準は以下の通りである。
　◎：生クリームのフレッシュ感が強く感じられる。
　○：生クリームのフレッシュ感が感じられる。
　△：生クリームのフレッシュ感がやや弱い。
　×：生クリームのフレッシュ感が弱い。 <Evaluation of freshness of whipped compound cream>
Evaluation of the fresh feeling was performed by sensory evaluation by eating eight whipped compound creams obtained in Examples and Comparative Examples by skilled panelists, and the results were averaged to obtain evaluation results. The evaluation criteria at that time are as follows.
A: A fresh feeling of fresh cream is strongly felt.
○: A fresh feeling of fresh cream is felt.
(Triangle | delta): The fresh feeling of fresh cream is a little weak.
X: The fresh feeling of fresh cream is weak.
　＜油脂の上昇融点の測定＞
　実施例及び比較例で用いた油脂について、「日本油化学会制定、基準油脂分析試験法２.３.４.２－９０　融点（上昇融点）」に記載の方法に基づき測定した。 <Measurement of rising melting point of fats and oils>
The fats and oils used in Examples and Comparative Examples were measured based on the method described in “Establishment of Japan Oil Chemists' Society, Standard Fat and Oil Analysis Test Method 2.3.4.2-90 Melting Point (Increased Melting Point)”.
　＜総合評価＞
　実施例及び比較例で得られたホイップドコンパウンドクリームの耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感の評価結果の内、最も劣る評価結果を総合評価として示した。 <Comprehensive evaluation>
Of the evaluation results of the heat-resistant shape retention property, water separation, texture, artificial flower property, milkiness, and freshness of the whipped compound creams obtained in the examples and comparative examples, the evaluation results that were the inferior were shown as comprehensive evaluations.
　（製造例Ａ）パーム核オレイン油とパーム油のランダムエステル交換油の作製
　パーム核オレイン油５５質量部とパーム油４５質量部とを、ナトリウムメチラートを用いた化学触媒法によりランダムエステル交換した後、精製し、上昇融点２９℃の油脂を得た。 (Production Example A) Production of random transesterified oil of palm kernel olein oil and palm oil After transesterification of 55 parts by mass of palm kernel olein oil and 45 parts by mass of palm oil by a chemical catalyst method using sodium methylate The oil was refined to obtain an oil having a rising melting point of 29 ° C.
　（製造例１）
　製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）２５．０質量部を６５℃で溶解して油相部とした。一方、脱脂粉乳（無脂乳固形分９５．２質量％、乳蛋白質３４．０質量％）１５．０質量部を、表１の配合と最終的に同じになるようにスチームインジェクション（蒸気加熱工程）での水分増加量を考慮した量の６０℃の温水に溶解して水相部を作製した。 (Production Example 1)
Random transesterification oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A was dissolved at 65 ° C. to obtain an oil phase part. On the other hand, steam injection (steam heating process) is carried out so that 15.0 parts by mass of skim milk powder (nonfat milk solid content 95.2% by mass, milk protein 34.0% by mass) is finally the same as the composition shown in Table 1. ) Was dissolved in 60 ° C. warm water in an amount taking into account the increased amount of water in step) to prepare an aqueous phase portion.
　前記の油相部と水相部とを２０分間予備乳化後、高周速回転式乳化機（エム・テクニック（株）製「クレアミックス（登録商標）」）を用いて周速３１．４ｍ／ｓの回転速度で微細化した後、高圧ホモジナイザーを用いて１段目２ＭＰａ／２段目１ＭＰａの圧力で均質化処理した後に、プレート式加熱機を用いて９０℃まで予備加熱した後、ＵＨＴ殺菌機（スチームインジェクション）を用いて１４２℃で４秒間殺菌処理し、蒸発冷却せずにその後プレート式冷却機を用いて６０℃まで冷却し、再び高圧ホモジナイザーを用いて１段目１５ＭＰａ／２段目５ＭＰａの圧力で均質化処理し、その後、プレート式冷却機で１０℃まで冷却したものを容器に充填し、水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 After preliminarily emulsifying the oil phase part and the aqueous phase part for 20 minutes, a peripheral speed of 31.4 m / min was obtained using a high peripheral speed rotary emulsifier (“CLEARMIX (registered trademark)” manufactured by M Technique Co., Ltd.). After pulverization at a rotational speed of s, homogenization is performed using a high-pressure homogenizer at a pressure of 1 MPa of the first stage and 2 MPa of the second stage, and then preheated to 90 ° C. using a plate-type heater, followed by UHT sterilization Sterilized at 142 ° C for 4 seconds using a steam injection machine, then cooled to 60 ° C using a plate-type cooler without evaporative cooling, and again using a high-pressure homogenizer, the first stage 15 MPa / 2nd stage Homogenized at a pressure of 5 MPa, and then cooled to 10 ° C. with a plate type cooler and filled in a container to obtain an oil-in-water emulsified oil / fat composition. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例２）
　油相部の油脂を、パーム分別硬化油及びパーム核油からなる混合油脂（上昇融点２３．２℃）２５．０質量部、パーム核硬化油（上昇融点３６℃）５．０質量部にし、水の量を５５．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 2)
The oil and fat of the oil phase part is 25.0 parts by mass of a mixed oil and fat consisting of palm fractionated hardened oil and palm kernel oil (increased melting point 23.2 ° C), palm kernel hardened oil (increased melting point 36 ° C) 5.0 parts by mass An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that the amount of water was changed to 55.0 parts by mass. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例３）
　油相部の油脂を、パーム核硬化油（上昇融点３６℃）２５．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 3)
An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that the oil / fat in the oil phase was changed to 25.0 parts by mass of hardened palm kernel oil (increased melting point: 36 ° C.). Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例４）
　油相部の油脂を、製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）７．０質量部、パーム核硬化油（上昇融点３６℃）３．０質量部、パーム核油（上昇融点２７℃）１５．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 4)
The oil and fat in the oil phase part was 7.0 parts by mass of a transesterified oil of palm kernel olein oil and palm oil obtained in Production Example A (increased melting point of 29 ° C.), and hardened palm kernel oil (increased melting point of 36 ° C.) 3 An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1, except that the content was 0.0 parts by mass and 15.0 parts by mass of palm kernel oil (increased melting point: 27 ° C.). Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例５）
　油相部の油脂を、製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）５．０質量部にし、水の量を８０．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 5)
The oil and fat of the oil phase part is changed to 5.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 80.0 parts by mass. An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例６）
　油相部の油脂を、製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）４０．０質量部にし、水の量を４５．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 6)
The oil and fat of the oil phase part is 40.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 45.0 parts by mass. An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例７）
　油相部の油脂を、製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）４．０質量部にし、水の量を８１．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 7)
The fat of the oil phase part is 4.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 81.0 parts by mass. An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　（製造例８）
　油相部の油脂を、製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）４５．０質量部にし、水の量を４０．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表１にまとめた。 (Production Example 8)
The oil and fat of the oil phase part is 45.0 parts by mass of a random transesterified oil (increased melting point 29 ° C.) of palm kernel olein oil and palm oil obtained in Production Example A, and the amount of water is 40.0 parts by mass. An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1 except that. Table 1 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil and fat composition.
　製造例８で得られた水中油型乳化油脂組成物は粘度が高く、経時的にクリーミングが発生して不適な品質のものであった。従って、製造例８で得られた水中油型乳化油脂組成物を用いたホイップドコンパウンドクリームの作製は行わなかった。 The oil-in-water emulsified oil / fat composition obtained in Production Example 8 had a high viscosity and was of inappropriate quality due to creaming over time. Therefore, preparation of a whipped compound cream using the oil-in-water emulsified oil / fat composition obtained in Production Example 8 was not performed.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　（実施例１）
　生クリーム（乳脂肪分４７質量％）７０．０質量部と、製造例１で得られた水中油型乳化油脂組成物３０．０質量部とグラニュー糖８．０質量部を混合し、ホバートミキサー（ホバート・ジャパン株式会社製「Ｎ－５０型（５コート）」）を用いて２速撹拌条件（２８５ｒｐｍ）でトッピングするのに適度な硬さに到達するまでホイップしホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 Example 1
70.0 parts by mass of fresh cream (milk fat content: 47% by mass), 30.0 parts by mass of the oil-in-water emulsified oil / fat composition obtained in Production Example 1 and 8.0 parts by mass of granulated sugar are mixed, and a Hobart mixer Using a “N-50 type (5 coats)” manufactured by Hobart Japan Co., Ltd., whipped until reaching a suitable hardness for topping under the 2-speed stirring condition (285 rpm) to obtain a whipped compound cream . The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（実施例２）
　水中油型乳化油脂組成物として製造例４で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 (Example 2)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 4 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（実施例３）
　水中油型乳化油脂組成物として製造例５で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 Example 3
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 5 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（実施例４）
　水中油型乳化油脂組成物として製造例６で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 Example 4
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 6 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（比較例１）
　水中油型乳化油脂組成物として製造例２で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 (Comparative Example 1)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 2 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（比較例２）
　水中油型乳化油脂組成物として製造例３で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 (Comparative Example 2)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 3 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
　（比較例３）
　水中油型乳化油脂組成物として製造例７で得られた物を用いた以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表２にまとめた。 (Comparative Example 3)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 7 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　以上の結果より、実施例１～４のホイップドコンパウンドクリームは、良好な耐熱保型性、濃厚な乳のコク味及びフレッシュ感を有しており、また、実施例１～４のホイップドコンパウンドクリームに用いた水中油型乳化油脂組成物ではクリーミングがほとんど生じておらず原液安定性も良好であった。特に、水中油型乳化油脂組成物に用いる油脂として上昇融点２７℃のラウリン系油脂を油脂中に６０質量％以上使用したホイップドコンパウンドクリームでは耐熱保型性が優れていた（実施例２）。逆に水中油型乳化油脂組成物に用いた油脂の上昇融点が低いと、ホイップドコンパウンドクリームの耐熱保型性が劣り（比較例１）、上昇融点が高すぎるとホイップドコンパウンドクリームの乳のコクやフレッシュ感が劣るものとなることが分かる（比較例２）。また、水中油型乳化油脂組成物に用いる油脂の含有量が４質量％以下ではホイップドコンパウンドクリームの離水が多く発生し、キメや造花性が劣るものであった（比較例３）。水中油型乳化油脂組成物に用いる油脂の含有量が４０質量％より多いと原液安定性が劣るものであった（製造例８）。 From the above results, the whipped compound creams of Examples 1 to 4 have good heat-resistant shape retention, rich milk richness and freshness, and the whipped compounds of Examples 1 to 4 In the oil-in-water emulsified oil / fat composition used for the cream, creaming hardly occurred and the stock solution stability was also good. In particular, the whipped compound cream using 60% by mass or more of a lauric oil having a rising melting point of 27 ° C. as an oil / fat used in the oil-in-water emulsified oil / fat composition was excellent in heat-resistant shape retention (Example 2). Conversely, if the rising melting point of the oil / fat used in the oil-in-water emulsified oil / fat composition is low, the heat-resistant shape retention of the whipped compound cream is poor (Comparative Example 1), and if the rising melting point is too high, the milk of the whipped compound cream It turns out that a richness and a fresh feeling become inferior (comparative example 2). Further, when the content of fats and oils used in the oil-in-water emulsified fat and oil composition was 4% by mass or less, water separation of the whipped compound cream occurred frequently, and the texture and artificial nature were inferior (Comparative Example 3). When the content of oil and fat used in the oil-in-water emulsified oil and fat composition was more than 40% by mass, the stock solution stability was poor (Production Example 8).
　（製造例９）
　水相部を脱脂粉乳（無脂乳固形分９５．２質量％、乳蛋白質３４．０質量％）１０．０質量部、脱脂乳（無脂乳固形分８．３質量％、乳蛋白質３．０質量％）５６．５質量部にし、水の量を８．５質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表３にまとめた。 (Production Example 9)
Non-fat dry milk (nonfat milk solid content 95.2% by mass, milk protein 34.0% by mass) 10.0 parts by mass, skim milk (nonfat milk solid content 8.3% by mass, milk protein 3. 0 mass%) An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1, except that the amount was 56.5 parts by mass and the amount of water was 8.5 parts by mass. Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１０）
　油相部を製造例Ａで得られたパーム核オレイン油とパーム油とのランダムエステル交換油（上昇融点２９℃）６．０質量部、パーム核硬化油（上昇融点３６℃）４．０質量部、パーム核油（上昇融点２７℃）１２．５質量部、ヤシ油（上昇融点２７℃）１２．５質量部、水相部を脱脂粉乳（無脂乳固形分９５．２質量％、乳蛋白質３４．０質量％）１１．０質量部、生乳（無脂乳固形分８．６質量％、乳蛋白質３．２質量％）４５．５質量部にし、水の量を８．５質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表３にまとめた。 (Production Example 10)
Random transesterified oil of palm kernel olein oil and palm oil obtained in Production Example A (rising melting point 29 ° C.) 6.0 parts by mass, hardened palm kernel oil (rising melting point 36 ° C.) 4.0 mass Parts, palm kernel oil (increased melting point 27 ° C.) 12.5 parts by mass, coconut oil (increased melting point 27 ° C.) 12.5 parts by mass, water phase part skim milk powder (nonfat milk solid content 95.2% by mass, milk 14.0 parts by mass of protein (34.0% by mass), 45.5 parts by mass of raw milk (8.6% by mass of non-fat milk solids, 3.2% by mass of milk protein), and 8.5 parts by mass of water An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1 except that Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１１）
　水相部を脱脂粉乳（無脂乳固形分９５．２質量％、乳蛋白質３４．０質量％）７．０質量部にし、水の量を６８．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表３にまとめた。 (Production Example 11)
Production Example 1 except that the aqueous phase was 7.0 parts by weight of skim milk powder (95.2% by weight of nonfat milk solids, 34.0% by weight of milk protein) and the amount of water was 68.0 parts by weight. In the same manner, an oil-in-water emulsified oil / fat composition was obtained. Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１２）
　水相部を脱脂粉乳（無脂乳固形分９５．２質量％、乳蛋白質３４．０質量％）２８．０質量部にし、水の量を４７．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表３にまとめた。得られた水中油型乳化油脂組成物はＵＨＴ殺菌時に焦げが発生し粘度が高く、経時的にクリーミングが発生して不適な品質のものであった。従って、製造例１２で得られた水中油型乳化油脂組成物を用いたホイップドコンパウンドクリームの作製は行わなかった。 (Production Example 12)
Production Example 1 except that the water phase was 28.0 parts by weight of skim milk powder (nonfat milk solid content 95.2% by weight, milk protein 34.0% by weight) and the amount of water was 47.0 parts by weight. In the same manner, an oil-in-water emulsified oil / fat composition was obtained. Table 3 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition. The obtained oil-in-water emulsified oil / fat composition was of unsuitable quality due to scorching and high viscosity during UHT sterilization, and creaming over time. Therefore, production of a whipped compound cream using the oil-in-water emulsified oil / fat composition obtained in Production Example 12 was not performed.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　（実施例５）
　水中油型乳化油脂組成物として製造例９で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表４にまとめた。 (Example 5)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 9 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
　（実施例６）
　水中油型乳化油脂組成物として製造例１０で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表４にまとめた。 (Example 6)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 10 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
　（実施例７）
　生クリーム（乳脂肪分４７質量％）８０．０質量部と、製造例１０で得られた水中油型乳化油脂組成物２０．０質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表４にまとめた。 (Example 7)
Except for mixing 80.0 parts by mass of fresh cream (milk fat content 47% by mass), 20.0 parts by mass of the oil-in-water emulsified oil and fat composition obtained in Production Example 10, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
　（実施例８）
　生クリーム（乳脂肪分４７質量％）７５．０質量部と、製造例１０で得られた水中油型乳化油脂組成物２５．０質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表４にまとめた。 (Example 8)
Except for mixing 75.0 parts by weight of fresh cream (milk fat content 47% by weight), 25.0 parts by weight of the oil-in-water emulsified oil composition obtained in Production Example 10, and 8.0 parts by weight of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
　（比較例４）
　水中油型乳化油脂組成物として製造例１１で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表４にまとめた。 (Comparative Example 4)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 11 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　以上の結果より、脱脂乳又は生乳を使用することよって、ホイップドコンパウンドクリームの乳のコクやフレッシュ感が強く優れたものになることが分かる（実施例５～８）。乳蛋白質や無脂乳固形分が少ないと離水が多く発生し、乳のコクやフレッシュ感が弱いものであった（比較例４）。 From the above results, it can be seen that by using skim milk or raw milk, the richness and freshness of the milk of the whipped compound cream become strong and excellent (Examples 5 to 8). When the milk protein or non-fat milk solid content was small, water separation occurred frequently, and the milk was rich and weak in freshness (Comparative Example 4).
　（製造例１３）
　水相部をバターミルク濃縮物（無脂乳固形分３２．８質量％、乳蛋白質１１．６質量％）１０．０質量部、乳糖（無脂乳固形分１００質量％）７．０質量部にし、水の量を５８．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表５にまとめた。 (Production Example 13)
The aqueous phase is 10.0 parts by mass of buttermilk concentrate (non-fat milk solid content 32.8% by mass, milk protein 11.6% by mass) and lactose (non-fat milk solid content 100% by mass). In the same manner as in Production Example 1, except that the amount of water was changed to 58.0 parts by mass, an oil-in-water emulsified oil / fat composition was obtained. Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１４）
　水相部にポリグリセリンステアリン酸エステル（ＨＬＢ＝１１．６)０．１０質量部添加し、水の量を５９．９質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表５にまとめた。 (Production Example 14)
An oil-in-water emulsified fat in the same manner as in Production Example 1, except that 0.10 parts by mass of polyglycerol stearate ester (HLB = 11.6) was added to the water phase part, and the amount of water was 59.9 parts by mass. A composition was obtained. Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１５）
　油相部に大豆レシチンを０．０５質量部添加し、水相部にポリグリセリンステアリン酸エステル（ＨＬＢ＝１１．６)０．０５質量部添加し、水の量を５９．９質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表５にまとめた。 (Production Example 15)
0.05 parts by mass of soybean lecithin was added to the oil phase part, 0.05 parts by mass of polyglycerol stearate (HLB = 11.6) was added to the aqueous phase part, and the amount of water was 59.9 parts by mass. Except for the above, an oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1. Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１６）
　水相部にヘキサメタリン酸ナトリウム０．１０質量部添加し、水の量を５９．９質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表５にまとめた。 (Production Example 16)
An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1, except that 0.10 parts by mass of sodium hexametaphosphate was added to the aqueous phase part, and the amount of water was changed to 59.9 parts by mass. Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１７）
　水相部にクエン酸三ナトリウム０．１質量部添加し、水の量を５９．９質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表５にまとめた。 (Production Example 17)
An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1, except that 0.1 part by mass of trisodium citrate was added to the aqueous phase part and the amount of water was changed to 59.9 parts by mass. Table 5 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　（比較例５）
　水中油型乳化油脂組成物として製造例１３で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表６にまとめた。 (Comparative Example 5)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 13 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
　（比較例６）
　水中油型乳化油脂組成物として製造例１４で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表６にまとめた。 (Comparative Example 6)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 14 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
　（比較例７）
　水中油型乳化油脂組成物として製造例１５で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表６にまとめた。 (Comparative Example 7)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 15 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
　（比較例８）
　水中油型乳化油脂組成物として製造例１６で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表６にまとめた。 (Comparative Example 8)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 16 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
　（比較例９）
　水中油型乳化油脂組成物として製造例１７で得られた物を用いた以外は実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表６にまとめた。 (Comparative Example 9)
A whipped compound cream was obtained in the same manner as in Example 1 except that the product obtained in Production Example 17 was used as the oil-in-water emulsified oil and fat composition. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness, and freshness. The results are summarized in Table 6.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　以上の結果より、合成乳化剤、天然乳化剤、塩類を水中油型乳化油脂組成物に使用すると、ホイップドコンパウンドクリームの耐熱保型性が劣り、離水も多く発生することが分かる。 From the above results, it can be seen that when a synthetic emulsifier, a natural emulsifier, and salts are used in an oil-in-water emulsified oil composition, the heat-resistant shape retention of the whipped compound cream is inferior and water separation occurs frequently.
　（製造例１８）
　油相部の乳脂肪（上昇融点３２℃）量を３０．０質量部にし、水の量を５５．０質量部にした以外は、製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表７にまとめた。 (Production Example 18)
An oil-in-water emulsified oil / fat composition was prepared in the same manner as in Production Example 1 except that the amount of milk fat (increased melting point 32 ° C.) in the oil phase was 30.0 parts by mass and the amount of water was 55.0 parts by mass. Obtained. Table 7 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition.
　（製造例１９）
　ＵＨＴ殺菌機（スチームインジェクション）後の高圧ホモジナイザーの圧力を１段目４ＭＰａ／２段目２ＭＰａにした以外は製造例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物の油滴径、粘度、原液安定性、起泡性について表７にまとめた。メジアン径４．１μｍの水中油型乳化油脂組成物が得られたが、経時的にクリーミングが発生して不適な品質のものであった。従って、製造例１９で得られた水中油型乳化油脂組成物を用いたホイップドコンパウンドクリームの作製は行わなかった。 (Production Example 19)
An oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1 except that the pressure of the high-pressure homogenizer after the UHT sterilizer (steam injection) was changed to 4 MPa for the first stage / 2 MPa for the second stage. Table 7 summarizes the oil droplet diameter, viscosity, stock solution stability, and foamability of the obtained oil-in-water emulsified oil / fat composition. Although an oil-in-water emulsified oil / fat composition having a median diameter of 4.1 μm was obtained, creaming occurred with time, and the composition was of inappropriate quality. Therefore, production of a whipped compound cream using the oil-in-water emulsified oil / fat composition obtained in Production Example 19 was not performed.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　（実施例９）
　生クリーム（乳脂肪分４７質量％）５０．０質量部と、製造例１で得られた水中油型乳化油脂組成物５０．０質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表８にまとめた。 Example 9
Except for mixing 50.0 parts by mass of fresh cream (milk fat content 47% by mass), 50.0 parts by mass of the oil-in-water emulsified fat composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
　（実施例１０）
　生クリーム（乳脂肪分４７質量％）２５．５質量部と、製造例１で得られた水中油型乳化油脂組成物７４．５質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表８にまとめた。 (Example 10)
Except for mixing 25.5 parts by mass of fresh cream (milk fat content 47% by mass), 74.5 parts by mass of the oil-in-water emulsified oil composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
　（実施例１１）
　生クリーム（乳脂肪分３５質量％）３５．０質量部と、製造例１で得られた水中油型乳化油脂組成物６５．０質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表８にまとめた。 (Example 11)
Except for mixing 35.0 parts by mass of fresh cream (milk fat content 35% by mass), 65.0 parts by mass of the oil-in-water emulsified oil and fat composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
　（比較例１０）
　生クリーム（乳脂肪分５０質量％）９１．０質量部と、製造例１で得られた水中油型乳化油脂組成物９．０質量部とグラニュー糖８．０質量部を混合した以外は、実施例１と同様にしてホイップドコンパウンドクリームを得た。得られたホイップドコンパウンドクリームのホイップ時間、耐熱保型性、離水、キメ、造花性、乳のコク、フレッシュ感を評価し、その結果を表８にまとめた。 (Comparative Example 10)
Except for mixing 91.0 parts by mass of fresh cream (milk fat 50% by mass), 9.0 parts by mass of the oil-in-water emulsified oil composition obtained in Production Example 1, and 8.0 parts by mass of granulated sugar, A whipped compound cream was obtained in the same manner as in Example 1. The whipped compound cream thus obtained was evaluated for whipping time, heat-resistant shape retention, water separation, texture, artificial flowering, milk richness and freshness, and the results are summarized in Table 8.
　（比較例１１）
　生クリーム（乳脂肪分４７質量％）２０．０質量部と、製造例１で得られた水中油型乳化油脂組成物８０．０質量部とグラニュー糖８．０質量部を混合し、実施例１と同様の方法でホイップしたが、硬さが発現せずホイップドコンパウンドクリームは得られなかった。 (Comparative Example 11)
20.0 parts by mass of fresh cream (milk fat content: 47% by mass), 80.0 parts by mass of the oil-in-water emulsified oil composition obtained in Production Example 1 and 8.0 parts by mass of granulated sugar were mixed. Although whipping was performed in the same manner as in No. 1, hardness did not develop and a whipped compound cream could not be obtained.
　（比較例１２）
　生クリーム（乳脂肪分３５質量％）３０．０質量部と、製造例１で得られた水中油型乳化油脂組成物７０．０質量部とグラニュー糖８．０質量部を混合し、実施例１と同様の方法でホイップしたが、硬さが発現せずホイップドコンパウンドクリームは得られなかった。 (Comparative Example 12)
30.0 parts by mass of fresh cream (milk fat content 35% by mass), 70.0 parts by mass of the oil-in-water emulsified oil / fat composition obtained in Production Example 1 and 8.0 parts by mass of granulated sugar were mixed. Although whipping was performed in the same manner as in No. 1, hardness did not develop and a whipped compound cream could not be obtained.
　（比較例１３）
　生クリーム（乳脂肪分４７質量％）２０．０質量部と、製造例１８で得られた水中油型乳化油脂組成物８０．０質量部とグラニュー糖８．０質量部を混合し、実施例１と同様の方法でホイップしたが、硬さが発現せずホイップドコンパウンドクリームは得られなかった。 (Comparative Example 13)
20.0 parts by mass of fresh cream (milk fat content: 47% by mass), 80.0 parts by mass of the oil-in-water emulsified oil / fat composition obtained in Production Example 18 and 8.0 parts by mass of granulated sugar were mixed. Although whipping was performed in the same manner as in No. 1, hardness did not develop and a whipped compound cream could not be obtained.
Figure JPOXMLDOC01-appb-T000008
  
Figure JPOXMLDOC01-appb-T000008
  
　以上の結果より、本発明のホイップドコンパウンドクリームを得るためには生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上必要であることが分かる。また、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中４２．０質量％を超えるとキメや造花性が劣るものであった。 From the above results, in order to obtain the whipped compound cream of the present invention, it is understood that the amount of milk fat derived from the fresh cream is required to be 11% by mass or more in the whole whipped compound cream. Moreover, when the amount of milk fat derived from a fresh cream exceeds 42.0 mass% in the whole whipped compound cream, texture and artificial nature were inferior.

Claims (5)

  1. 　水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質は０．１質量％未満しか含まず、油脂５質量％以上、４０質量％以下、無脂乳固形分８質量％以上、２５質量％以下、乳蛋白質１．５質量％以上、９質量％以下を含有し、前記油脂が上昇融点２７℃以上、３２℃以下の成分を含み、且つ油滴のメジアン径が０．８μｍ以上、４．０μｍ以下である起泡性のない水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように混合後、殺菌処理、滅菌処理及び均質化処理は行わずにホイップして得られるホイップドコンパウンドクリーム。 In the whole oil-in-water emulsified oil / fat composition, substances other than milk protein that have emulsifying properties are contained in less than 0.1% by mass, fats and oils 5% by mass to 40% by mass, and non-fat milk solids 8% by mass or more. 25% by mass or less, milk protein 1.5% by mass or more and 9% by mass or less, the oil / fat contains a component having a rising melting point of 27 ° C. or more and 32 ° C. or less, and the median diameter of the oil droplets is 0.8 μm. As described above, a non-foaming oil-in-water emulsified oil-fat composition having a foaming property of 4.0 μm or less and a fresh cream have a milk fat content of 11% by mass or more and 42.0% by mass in the whole whipped compound cream. A whipped compound cream obtained by whipping after mixing without performing sterilization, sterilization and homogenization.
  2. 　水中油型乳化油脂組成物全体中の油脂の６０質量％以上が、上昇融点２７℃以上、３２℃以下の油脂である請求項１に記載のホイップドコンパウンドクリーム。 The whipped compound cream according to claim 1, wherein 60% by mass or more of the oil / fat in the entire oil-in-water emulsified oil / fat composition is an oil having a rising melting point of 27 ° C. or higher and 32 ° C. or lower.
  3. 　前記上昇融点２７℃以上、３２℃以下の油脂がラウリン系油脂である請求項２に記載のホイップドコンパウンドクリーム。 The whipped compound cream according to claim 2, wherein the oil having a rising melting point of 27 ° C or higher and 32 ° C or lower is a lauric oil or fat.
  4. 　前記乳蛋白質以外で乳化性のある物質が、合成乳化剤、天然乳化剤及び塩類よりなる群から選択される１種以上の物質である請求項１～３のいずれかに記載のホイップドコンパウンドクリーム。 The whipped compound cream according to any one of claims 1 to 3, wherein the emulsifiable substance other than the milk protein is one or more substances selected from the group consisting of synthetic emulsifiers, natural emulsifiers and salts.
  5. 　水中油型乳化油脂組成物全体中、乳蛋白質以外で乳化性のある物質は０．１質量％未満しか含まず、油脂５質量％以上、４０質量％以下、無脂乳固形分８質量％以上、２５質量％以下、乳蛋白質１．５質量％以上、９質量％以下を含有し、前記油脂が上昇融点２７℃以上、３２℃以下の成分を含み、且つ油滴のメジアン径が０．８μｍ以上、４．０μｍ以下である起泡性のない水中油型乳化油脂組成物と生クリームとを、生クリーム由来の乳脂肪量がホイップドコンパウンドクリーム全体中１１質量％以上、４２．０質量％以下になるように混合後、殺菌処理、滅菌処理及び均質化処理は行わずに、ホイップすることを特徴とするホイップドコンパウンドクリームの製造方法。 In the whole oil-in-water emulsified oil / fat composition, substances other than milk protein that have emulsifying properties are contained in less than 0.1% by mass, fats and oils 5% by mass to 40% by mass, and non-fat milk solids 8% by mass or more. 25% by mass or less, milk protein 1.5% by mass or more and 9% by mass or less, the oil / fat contains a component having a rising melting point of 27 ° C. or more and 32 ° C. or less, and the median diameter of the oil droplets is 0.8 μm. As described above, a non-foaming oil-in-water emulsified oil-fat composition having a foaming property of 4.0 μm or less and a fresh cream have a milk fat content of 11% by mass or more and 42.0% by mass in the whole whipped compound cream. A method for producing a whipped compound cream, characterized by whipping after mixing without performing sterilization, sterilization and homogenization.
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