WO2015025730A1

WO2015025730A1 - Whipped cream and method for producing same

Info

Publication number: WO2015025730A1
Application number: PCT/JP2014/070905
Authority: WO
Inventors: 加藤　健二
Original assignee: 株式会社カネカ
Priority date: 2013-08-19
Filing date: 2014-08-07
Publication date: 2015-02-26
Also published as: JP5721918B1; CN105473000B; CN105473000A; JPWO2015025730A1

Abstract

　Provided are whipped cream that can be whipped even when an acidic flavoring material is admixed, that melts in the mouth and has good freshness, that has excellent shape retention, and that can flow at normal temperature with little syneresis; and a method for producing the same. Whipped cream obtained by foaming a mixture containing a foamable oil-in-water emulsified fat composition containing less than 0.1 mass% of casein protein, from 0.1 to 1.0 mass% of whey protein, and from 0.05 to 0.5 mass% of polyglycerin fatty acid ester having an HBL of 12 or higher, and an acidic flavoring material in a weight ratio in the 90/10-30/70 range, wherein the whipped cream contains from 10 to 30 mass% of fat, from 20 to 50 mass% of sugar, and from 25 to 60 mass% of water, the pH is from 2.0 to 5.5, and the total fats contain from 70 to 90 mass% of palm kernel stearin and from 10 to 30 mass% of random transesterified oil of fats obtained by mixing coconut oil and/or palm kernel oil and at least one selected from the group consisting of extremely hydrogenated palm oil, extremely hydrogenated low-erucin rapeseed oil, and extremely hydrogenated high-erucin rapeseed oil in a mass ratio in the 20/80-80/20 range.

Description

Whipped cream and method for producing the same

The present invention relates to whipped cream and a method for producing the same, and more particularly to a whipped cream that can be distributed at room temperature and a method for producing the same.

Whipped cream is widely used as a filling material in bakery products such as bread and confectionery, and in foods such as baked goods such as pudding and mousse. The whipped cream includes a water-in-oil type cream (so-called butter cream) and an oil-in-water type cream. Water-in-oil type creams have been widely used in ordinary temperature distribution foods such as bread and confectionery because of their good stability at normal temperatures. However, the water-in-oil type cream has a problem in that the use of fats and oils with a high melting point deteriorates mouth melting.

In recent years, with the trend toward high-end markets and the development of distribution networks, even ordinary-temperature distribution-type foods have good mouth melting and wateriness, and are mixed with various acidic taste ingredients such as fruit sauce, fruit juice, and yogurt Even so, a variety of flavored oil-in-water creams that can be whipped have been demanded.

Patent Document 1 discloses a polyglycerin fatty acid ester containing 50% by weight or more of a lauric fat and oil in a fat and oil component, an oily phase having a specific SFC value, a protein component and a sugar phase, and a polymerization degree of 4 to 10. Are mixed as an emulsifier, pre-emulsified, homogenized, and sterilized, and a method for producing an oil-in-water emulsified fat having a foaming property with a water activity value of 0.96 or less is disclosed.

Patent Document 2 discloses that the proportion of lauric acid residues in the total fatty acid residues constituting all triglycerides in fats and oils is 30 to 60% by mass, and the fatty acid residues constituting individual triglycerides in the fats and oils The proportion of the triglycerides having a total number of carbon atoms of 42 to 49 is 20 to 45% by mass of the total triglycerides in the fat and oil, and the number of carbon atoms of the fatty acid residues constituting the individual triglycerides in the fat and oil There is disclosed a foamable oil-in-water emulsified fat / oil composition in which the proportion of triglycerides having a total of 50 to 62 is 4 to 15% by mass of the total triglycerides in the oil or fat.

However, in all Examples of Patent Documents 1 and 2, skim milk powder or skim concentrated milk containing casein protein is used as a protein component. When the viscosity is set to 2 to 5, the desired overrun whipped cream cannot be obtained by thickening, solidifying and whipping.

In Patent Document 3, as an oil-in-water emulsion that can be whipped by mixing with an acidic taste material, it is composed of 40 to 80% by weight of an aqueous phase and 20 to 60% by weight of an oil phase, and 0.05 to 10% by weight. % Whey protein, 0.2-5% by weight skim milk solids, and an acid-resistant oil-in-water emulsion containing a total phosphate and citrate weight of less than 0.01% by weight is disclosed. ing. However, since the oil-in-water emulsion has a low sugar content, it does not have a quality that allows it to be distributed at room temperature. Moreover, even if aiming at the quality of normal temperature distribution by reducing the water and fats and oils in the oil-in-water emulsion and adding saccharides, the product can be stably produced by scorching due to heat sterilization during production. There is a problem that you can not.

Patent Document 4 discloses that an oil-in-water emulsion containing water, fats and oils, whey protein, and an emulsifier contains 0.03 to 0.4% by weight of whey protein and does not contain lecithin as an emulsifier. An oil-in-water emulsion having acid resistance and foaming resistance is disclosed, which includes a polyglycerin fatty acid ester whose constituent fatty acid is oleic acid and a sucrose fatty acid ester having an HLB value in the range of 4 to 15. Patent Document 5 discloses fats and oils, protein having a specific mass ratio of casein protein / whey protein, lecithin, a specific average glycerin polymerization degree and a specific HLB polyglycerin saturated fatty acid ester, dietary fiber and / or chemical process. A whipped cream composition containing starch and having a flavor and performance as a normal whipped cream and further having acid resistance and freeze resistance is disclosed. However, since all the examples of Patent Documents 4 and 5 use only hardened palm kernel oil (34 ° C.) or a mixed oil of palm kernel oil and palm kernel hardened oil (8: 2), it is blended with an acidic substance. The whipped cream that has been whipped is harder and easier to tighten with time, and there is a problem that there is a lot of water separation.

JP-A-10-155448 JP 2007-282535 A JP 2000-262236 A International Publication No. 06/035543 Japanese Patent Laid-Open No. 08-154612

The object of the present invention is to be able to whip even by mixing various acidic taste materials such as fruit sauce, fruit juice, yogurt, etc., with good mouth-melting and wateriness, excellent shape retention and low temperature separation Whipped cream and a method for producing the same.

The present invention includes less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein, and 0.05% by weight to 0.5% by weight of polyglycerol fatty acid ester of HLB12 or more. A whipped cream obtained by foaming a mixture comprising a foamable oil-in-water emulsified oil / fat composition and an acidic flavoring material in a weight ratio ranging from 90:10 to 30:70, Including 10% by weight to 30% by weight of fats and oils, 20% by weight to 50% by weight of carbohydrates and 25% by weight to 60% by weight of water, and having a pH of 2.0 to 5.5, 70% by weight or more and 90% by weight or less of palm kernel stearin and coconut oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low rapeseed oil, and extremely hardened hyelsin rapeseed oil Chosen contains at least one and a 20 / 80-80 / 20 in the range of the mixed oil at a weight ratio of random interesterified oil to 30 to 10 mass%.

In a preferred embodiment, 10 g of the whipped cream is put in a plastic cup container, 1 g of the one kept at 25 ° C. for 3 days is taken, and 1 g of a mixture obtained by mixing with 9 g of physiological saline is mixed with 20 g of a standard agar medium. After culturing at 37 ° C. for 2 days, the number of colonies is counted, and the value obtained by multiplying the number of colonies by 10 is 10 ⁴ or less.

Further, the present invention comprises less than 0.1% by mass of casein protein, 0.1% by mass to 1.0% by mass of whey protein, and 0.05% by mass to 0.5% by mass of polyglycerol fatty acid ester of HLB12 or more. The step of preparing a foamable oil-in-water emulsified oil / fat composition, a step of preparing an acidic taste material, the foamable oil-in-water emulsified oil / fat composition and the acid taste material are 90:10 to Mixing at a weight ratio in the range of 30:70 to obtain a mixture, and foaming the mixture to obtain a whipped cream, wherein the whipped cream is 10% by weight to 30% by weight of fats and oils, It contains 20% by mass or more and 50% by mass or less of saccharides and 25% by mass or more and 60% by mass or less of water, and has a pH of 2.0 or more and 5.5 or less. Less than mass%, The coconut oil and / or palm kernel oil was mixed with at least one selected from the group consisting of extremely hardened palm oil, extremely hardened low rapeseed rapeseed oil and extremely hardened hyelsin rapeseed oil at a mass ratio in the range of 20/80 to 80/20. It is a manufacturing method of whipped cream which contains 10 mass% or more and 30 mass% or less of random transesterification oils of fats and oils.

According to the present invention, it can be whipped even by mixing various acidic taste materials such as fruit sauce, fruit juice, yogurt, etc., has good mouth melting and wateriness, has excellent shape retention, and can be distributed at room temperature with little water separation. Whipped cream and a method for producing the same can be provided.

<Whipped cream>
In one embodiment of the present invention, the whipped cream is formed by foaming a mixture containing a foamable oil-in-water emulsified oil and fat composition and an acidic taste material.

The pH of the whipped cream is 2.0 or more and 5.5 or less, preferably 2.5 or more and 5.0 or less, more preferably 3.0 or more and 4.9 or less. If the pH is less than 2.0, the acidity may be too strong. On the other hand, if the pH is more than 5.5, the flavor of the acidic flavoring material may be weak.

The pH of the whipped cream is measured using pH METER (“F-52” manufactured by Horiba, Ltd.).

The overrun of whipped cream is preferably 100% or more, more preferably 130 to 180%. If the overrun is less than 100%, melting in the mouth may be felt, which is not preferable. Note that the whipped cream overrun is the percentage of the air contained in the whipped cream.

For the measurement of overrun, first, the foamable oil-in-water emulsified oil / fat composition and the acidic taste material are mixed to a specific amount, and the resulting mixture is placed in a 100 cm ³ container, Measure. The mixture is whipped until reaching a suitable hardness for topping, and the resulting whipped cream is put into a 100 cm ³ container and the mass is measured. Based on these measured values, the overrun can be obtained by the following equation.

Overrun (%) = [(mass of a mixture of a certain volume of foamable oil-in-water emulsified oil and fat composition and acidic taste ingredients) − (mass of a certain volume of whipped cream)] ÷ (constant volume of whipped Mass of docream) x 100
<Foaming oil-in-water emulsified oil and fat composition>
The foamable oil-in-water emulsified oil / fat composition used for the whipped cream in one embodiment of the present invention includes a water phase mainly composed of water and an oil phase mainly composed of fats and oils. Oil droplets composed of phases are dispersed.

<Oil phase>
The oil phase can contain fats and oils, emulsifiers, fragrances, colorants and the like.

(Oil and fat)
Oils and fats include vegetable oils such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, soybean oil, sunflower oil, safflower oil, olive oil, milk fat, beef fat, pork fat, fish oil, etc. The animal fats and oils can be exemplified, and those obtained by subjecting these to processing such as hardening, fractionation, and transesterification can also be used. These fats and oils can be used alone or in combination of two or more. Among them, palm kernel oil, hydrogenated palm kernel oil, palm oil, hydrogenated palm oil, palm kernel olein, palm kernel stearin, hydrogenated palm kernel stearin, palm oil, palm olein, palm double olein, palm mid-melting point and their vegetable properties It is preferable to use a partially hardened oil or fat, an extremely hardened oil, or a random transesterified oil thereof. In particular, it preferably comprises palm kernel stearin and a specific transesterified oil. More preferably, the transesterified oil is a random transesterified oil of coconut oil and / or palm kernel oil and at least one selected from the group consisting of extremely hardened palm oil, extremely hardened low erucin rapeseed oil and extremely hardened hyelin rapeseed oil. preferable. The random transesterified oil comprises 20/80 to 80/20 of coconut oil and / or palm kernel oil and at least one selected from the group consisting of extremely hardened palm oil, extremely hardened low erucin rapeseed oil and extremely hardened hyelin rapeseed oil. Random transesterified oils and fats mixed at a mass ratio in the range are preferable, and the ratio is more preferably 40/60 to 60/40.

The method for producing the transesterified oil is not particularly limited, and can be produced using a general method. For example, a chemical method that causes a random transesterification reaction by adding 0.01 to 1.0% by mass of sodium methylate or sodium ethylate with respect to the raw oil or fat, an enzymatic method that performs transesterification using an enzyme such as lipase Etc. can be used.

The content of the oil and fat is preferably 10% by mass or more and 30% by mass or less, and more preferably 15% by mass or more and 25% by mass or less in the whole whipped cream. If the oil or fat is less than 10% by mass, the overrun may not be increased and the shape retention may be deteriorated. On the other hand, if it exceeds 30% by mass, the melted mouth may be heavy and feel oily.

Among the oil and fat components of the foamable oil-in-water emulsified oil and fat composition, palm kernel stearin 70 mass% or more and 90 mass% or less, palm oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low rapeseed oil, and extremely hardened It is preferable that 10 mass% or more and 30 mass% or less of random transesterified oil with at least 1 sort (s) chosen from the group which consists of Hyelsin rapeseed oil is included. If the content of palm kernel stearin is less than 70% by mass, the melt in the mouth may be heavy and feel oily, and if it exceeds 90% by mass, it may become hard and easy to tighten after whipping. Further, if the random transesterified oil is less than 10% by mass, it may become hard and easy to tighten after whipping, and if it exceeds 30% by mass, the mouth melt may be heavy and feel oily. The content of palm kernel stearin is more preferably 78% by mass to 88% by mass, and the content of random transesterified oil is more preferably 12% by mass to 22% by mass.

(emulsifier)
The oil phase can contain an emulsifier that is soluble in the oil phase. Being soluble in the oil phase means that the HLB of the emulsifier is 8 or less.

Examples of emulsifiers contained in the oil phase include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, fractionated lecithins thereof, and enzymatically decomposed lysolecithin And lecithins such as modified lecithin, and at least one of them can be used. Among these, it is preferable to use lecithin and sucrose fatty acid ester in combination.

The content of lecithin is preferably 0.01% by mass or more and 0.15% by mass or less, and more preferably 0.02% by mass or more and 0.1% by mass or less in the entire foamable oil-in-water emulsified oil / fat composition. If it is less than 0.01% by mass, the shape retention may be deteriorated, and if it exceeds 0.15% by mass, the whipped cream may become hard and change easily with time.

Emulsion stability can be improved by using sucrose fatty acid ester. The content of the sucrose fatty acid ester is preferably 0.01% by mass or more and 0.2% by mass or less, and more preferably 0.02% by mass or more and 0.15% by mass or less in the entire foamable oil-in-water emulsified oil / fat composition. preferable. If it is less than 0.01% by mass, the emulsion stability may be deteriorated, and if it exceeds 0.2% by mass, bitterness may appear and the flavor may be impaired.

(Various additives)
The oil phase can contain a coloring agent, a fragrance | flavor, etc. as various additives other than fats and oils and an emulsifier. The colorant and the fragrance are not particularly limited as long as they are for foods, and can be appropriately used as necessary.

<Water phase>
The aqueous phase can contain water, carbohydrates, milk proteins, emulsifiers and various additives.

(water)
The aqueous phase contains water. The content of water is preferably 25% by mass or more and 60% by mass or less, and more preferably 30% by mass or more and 50% by mass or less in the whole whipped cream. If it is less than 25% by mass, the wateriness may be impaired, and if it exceeds 60% by mass, it may rot during normal temperature distribution.

(Sugar)
The aqueous phase contains carbohydrates. Carbohydrates are obtained by removing dietary fiber from carbohydrates, monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose and maltose, polysaccharides more than trisaccharides such as oligosaccharides, dextrin and starch, and reduction. Examples thereof include sugar alcohols such as maltose starch syrup, erythritol, xylitol, maltitol, xanthan gum, guar gum, carrageenan, agar, gelatin, tamarind gum, locust bean gum, alginic acids, pectin, cellulose and derivatives thereof. Among them, it is preferable to use sugars such as glucose, sugar, lactose, maltose and oligosaccharide, and thickeners such as xanthan gum, guar gum and carrageenan.

Sugar content is 20% by mass or more and 50% by mass or less in the whole whipped cream, and preferably 30% by mass or more and 40% by mass or less. If it is less than 20% by mass, it may rot during distribution at room temperature, and if it exceeds 50% by mass, the sweetness may become too strong or the wateriness may be impaired.

(Milk protein)
The aqueous phase contains only whey protein or whey protein and casein protein as milk protein.

Casein protein is a protein that precipitates when the pH of milk is adjusted to pH 4.6 at 20 ° C., and refers to four types of proteins, αS1 casein, αS2 casein, β casein, κ casein, and γ casein. For example, protein containing casein protein includes raw milk, milk, special milk, partially skimmed milk, skim milk, processed milk, cream, butter, cheese, ice cream, concentrated milk, skimmed concentrated milk, non-sugared milk, and nothing. Derived from milk and dairy products defined in ministerial ordinances (Ministerial Ordinance for Milk) such as sugar skim milk, sweetened milk, sweetened skim milk, whole milk powder, skimmed milk powder, cream powder, etc. Milk protein, milk protein such as total milk protein separated and fractionated by ion-exchange resin treatment, etc. Milk was added and solubilized by adding salt to casein protein precipitated by acidifying the pH of milk. Examples include casein protein salts such as casein sodium, casein calcium, casein potassium, and casein magnesium.

Casein protein is preferably as low as possible to impart acid resistance, and its content is preferably less than 0.1% by mass, more preferably less than 0.05% by mass in the entire foamable oil-in-water emulsified fat composition. Most preferably, it does not contain. If the content of casein protein exceeds 0.1% by mass, the acidic taste ingredients are mixed and the pH is adjusted to 2-5 to thicken, solidify, and even when whipped, a desired overrun whipped cream is obtained. It may not be possible.

Whey protein is a protein fraction present in whey when milk is adjusted to pH 4.6 at 20 ° C., and examples thereof include cheese whey and casein whey. Above all, the whey protein concentrate, which is made from milk by desalting, concentrating, drying, and pulverizing the remaining cream, casein fraction, or cheese curd residue, has a high whey protein content and is easy to use. preferable.

The content of whey protein is preferably 0.1% by mass or more and 1.0% by mass or less, and more preferably 0.3% by mass or more and 0.8% by mass or less in the entire foamable oil-in-water emulsified oil / fat composition. preferable. If it is less than 0.1% by mass, emulsification may become unstable. If it exceeds 1.0% by mass, there may be cases where the product cannot be stably produced due to scorching due to heat sterilization during the production of the foamable oil-in-water emulsified oil / fat composition.

(emulsifier)
The aqueous phase includes an emulsifier that is soluble in the aqueous phase. Being soluble in the aqueous phase means that the HLB of the emulsifier is 6 or more.

The aqueous phase always contains polyglycerin fatty acid ester of HLB 12 or more as an emulsifier. The polyglycerol fatty acid ester is an esterification product of polyglycerol obtained by polymerizing glycerol and a fatty acid. HLB is preferably 12 or more and 18 or less, and more preferably 13 or more and 16 or less. Less than HLB12, when the foaming oil-in-water emulsified oil / fat composition is insufficient in the effect of suppressing scorch during heat sterilization during the production of the foamable oil-in-water emulsified oil / fat composition, and the foamable oil-in-water emulsified oil / fat composition cannot be stably produced There is. Polyglycerol fatty acid esters exceeding HLB18 are not generally sold and are difficult to obtain.

The average degree of glycerol polymerization of the polyglycerol fatty acid ester is preferably 6 to 10, and more preferably 10. If the degree of polymerization is less than 6, even if the HLB is 12 or more, the effect of suppressing burning in heat sterilization during production may be insufficient. Those having a degree of polymerization exceeding 10 are generally not sold and are difficult to obtain. The degree of esterification is preferably 1 to 3, and more preferably 1 to 2. Here, the degree of esterification refers to the number of fatty acid molecules bound to one molecule of polyglycerol. If the degree of esterification is less than 1, it will contain a large amount of non-esterified polyglycerin, resulting in unstable emulsification, or suppression of scorch during heat sterilization during the production of a foamable oil-in-water emulsified oil composition. The effect may be insufficient. When the degree of esterification exceeds 3, even if the HLB is 12 or more, the effect of suppressing scorch during heat sterilization during the production of a foamable oil-in-water emulsified oil and fat composition becomes insufficient. Further, the main constituent fatty acid is preferably stearic acid or oleic acid, more preferably stearic acid.

Examples of polyglycerin fatty acid esters of HLB 12 or higher include hexaglycerin monolaurate, decaglycerin monostearate, etc. Among these, hexaglycerin monostearate is particularly prominent in suppressing the burning of proteins during heat sterilization. It is preferable.

The content of the polyglycerin fatty acid ester of HLB 12 or more is preferably 0.05% by mass or more and 0.5% by mass or less, and more preferably 0.1% by mass or more and 0.4% in the foamable oil-in-water emulsified oil / fat composition. It is below mass%. When the content of the polyglycerin fatty acid ester is less than 0.05% by mass, the effect of suppressing the burning of protein during heat sterilization may be insufficient. When it exceeds 0.5 mass%, the flavor of a whipped cream may worsen.

The aqueous phase can further contain an emulsifier other than the polyglycerin fatty acid ester of HLB 12 or higher. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester of less than HLB 12, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin, and fractionated lecithin thereof, and further enzymatic degradation. Examples include lecithins such as modified lecithin such as lysolecithin, and at least one of these can be used. Of these, sucrose fatty acid esters are preferably used.

(Various additives)
The aqueous phase can contain salts, shelf life improvers, colorants and fragrances in addition to casein protein, whey protein, polyglycerin fatty acid ester, saccharide and emulsifier.

Examples of salts include sodium chloride, potassium chloride, calcium chloride, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, sodium phosphate, sodium hydrogen phosphate, potassium phosphate, potassium hydrogen phosphate, sodium hexanemetaphosphate, sodium citrate , Potassium citrate, calcium citrate, sodium tartrate, potassium tartrate, sodium hydrogen tartrate, potassium hydrogen tartrate, sodium lactate, potassium lactate, sodium malate, potassium malate, sodium succinate, potassium succinate, potassium sorbate, stear Examples thereof include calcium phosphate. The salt content can be appropriately adjusted within a range not impairing the effects of the present invention.

Examples of the shelf life improver include glycine, lysozyme, polylysine, sodium acetate and the like. For example, it is preferable to add glycine and lysozyme in a mass ratio of 2: 1 to 100: 1 in a range of 0.1% by mass to 5% by mass in the whole whipped cream. The shelf life improver can be added to the aqueous phase of the foamable oil-in-water emulsified oil or fat composition or a mixture containing the foamable oil-in-water emulsified oil and fat composition and the acidic taste material.

Coloring and flavoring are not particularly limited as long as they are for food, and can be used as needed.

<Acid taste material>
Acidic taste ingredients include strawberry, blueberry, pine, passion fruit, orange, apple, white peach, yellow peach, grape, guava, papaya, melon, watermelon, grapefruit, lemon, mango, raspberry, lychee, apricot, citron, mandarin orange , Kiwi, figs, cassis, acerola, prunes, pears, pears, processed fruit juices, concentrated juices, fruit purees, fruit sauces, jams, pastes, adipic acid, citric acid, gluconic acid, apples Examples thereof include organic acids such as acid, tartaric acid, acetic acid, lactic acid, carbonic acid, succinic acid, fumaric acid and phosphoric acid, fermented foods such as yogurt, fermented milk, fermented fruit juice and wine, and beverages such as coffee.

The content of the acidic taste material is preferably 10% by mass or more and 70% by mass or less, and preferably 20% by mass or more and 60% by mass or less in the whole whipped cream in order to suitably adjust the pH of the whipped cream. More preferably it is. The mass ratio of the foamable oil-in-water emulsified oil / fat composition to the acidic taste material in the whipped cream is preferably 90:10 to 30:70.

<Method for producing whipped cream>
In one embodiment of the present invention, the method for producing whipped cream comprises less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein, and polyglycerol fatty acid ester 0 of HLB 12 or more. A step of preparing a foamable oil-in-water emulsified oil / fat composition containing 0.05% by mass or more and 0.5% by mass or less, a step of preparing an acidic taste material, and the foamable oil-in-water emulsified oil / fat composition And the acidic taste material at a weight ratio in the range of 90:10 to 30:70 to obtain a mixture, and foaming the mixture to obtain a whipped cream, the whipped The cream contains 10% by mass to 30% by mass of fats and oils, 20% by mass to 50% by mass of carbohydrates and 25% by mass to 60% by mass of water, and has a pH of 2.0 to 5.5. The entire palm kernel 70/90% by weight of allin and at least one selected from the group consisting of coconut oil and / or palm kernel oil and extremely hardened palm oil, extremely hardened low cinnamon rapeseed oil and extremely hardened hyelin rapeseed oil The oil-and-fat random transesterified oil mixed at a mass ratio in the range of 80/20 is contained in an amount of 10% by mass to 30% by mass.

(Step of preparing a foamable oil-in-water emulsified oil / fat composition)
First, a predetermined amount of an oil-soluble raw material such as an oil-soluble emulsifier, a fragrance, and a colorant is mixed with an oil and fat heated and melted at 50 to 80 ° C. to obtain an oil phase part. On the other hand, water-based raw materials such as polyglycerin fatty acid esters of HLB 12 or higher, water-soluble emulsifiers, casein proteins, whey proteins, sugars, salts, thickeners, fragrances, etc. are stirred and dissolved in hot water at 50 to 70 ° C. Get the phase. An oil phase part is added to the water phase part and pre-emulsified.

Thereafter, each treatment usually performed in the production of a foamable oil-in-water emulsified oil and fat composition such as refinement, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. By performing, a foamable oil-in-water emulsified oil / fat composition can be obtained.

(Process of preparing acidic taste ingredients)
Prepare acidic taste ingredients. Acidic taste ingredients include strawberry, blueberry, pine, passion fruit, orange, apple, white peach, yellow peach, grape, guava, papaya, melon, watermelon, grapefruit, lemon, mango, raspberry, lychee, apricot, citron, mandarin orange Fruits such as kiwi, fig, cassis, acerola, prunes, pears and pears can be used as they are. In addition, fruit juices, concentrated fruit juices, fruit purees, fruit sauces, jams and pastes obtained by processing these fruits can be used. In addition, organic acids such as adipic acid, citric acid, gluconic acid, malic acid, tartaric acid, acetic acid, lactic acid, carbonic acid, succinic acid, fumaric acid, phosphoric acid, fermented foods such as yogurt, fermented milk, fermented fruit juice, wine Beverages such as coffee can be used.

(Step of obtaining a mixture)
The foaming oil-in-water emulsified oil / fat composition and the acidic taste material are mixed at a weight ratio in the range of 90:10 to 30:70, preferably in the weight ratio of 80:20 to 40:60. Mixing is performed using a mixer or the like to obtain a mixture adjusted to have a pH of 2.0 or more and 5.5 or less.

(Process of obtaining whipped cream)
The obtained mixture is whipped using an open whipper or a closed continuous whipping machine until reaching a suitable hardness for topping to obtain a whipped cream.

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.

<Preparation of foamable oil-in-water emulsified oil / fat composition>
(Production Example 1)
A foamable oil-in-water emulsified oil / fat composition was prepared according to the formulation shown in Table 1. That is, the polyglycerol fatty acid ester (HLB = 4) was added to 5.0 parts by mass of transesterified oil (1) of 27.0 parts by mass of the middle melting point of palm, palm oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass). ) 0.2 part by mass, 0.04 part by mass of sucrose fatty acid ester (HLB = 1.0) and 0.04 part by mass of soybean lecithin were added and dissolved at 65 ° C. to prepare an oil phase part.

On the other hand, 0.3 parts by weight of whey protein concentrate, 0.4 parts by weight of polyglycerol fatty acid ester (HLB = 13.4), 0.03 parts by weight of sucrose fatty acid ester (HLB = 16.0), 11. 0 parts by weight, 10.0 parts by weight of maltose, 6.0 parts by weight of lactose, 0.002 parts by weight of xanthan gum, 0.015 parts by weight of guar gum and 0.15 parts by weight of trisodium citrate 39.823 parts by weight of water at 60 ° C. The aqueous phase part was produced by dissolving in the part.

The oil phase part was added to the water phase part and mixed, and then pre-emulsified for 20 minutes. Thereafter, the mixture was treated at a pressure of 4 MPa using a high-pressure homogenizer and then sterilized at 142 ° C. for 4 seconds using a UHT sterilizer. Then, it processed with the pressure of 6 MPa again using the high-pressure homogenizer, Then, what was cooled to 5 degreeC with the cooler was filled in the container, and the foamable oil-in-water type emulsified oil-fat composition was obtained.

(Production Example 2)
According to the composition shown in Table 1, a foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 1 except that the palm melting point was changed to palm kernel stearin.

(Production Example 3)
According to the formulation shown in Table 1, transesterification oil (1) of palm oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass) is transesterified between palm oil and extremely hardened Hyelsin rapeseed oil (50 parts by mass: 50 parts by mass). A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 2 except that the oil (2) was changed.

(Production Example 4)
According to the formulation shown in Table 1, the addition amount of fats and oils was reduced from 32.0 parts by weight to 22.2 parts by weight, and the reduced amount of fats and oils was adjusted with saccharides and water, and the whole amount was adjusted. Similarly, a foamable oil-in-water emulsified oil / fat composition was obtained.

(Production Examples 5 and 6)
According to the formulation shown in Table 1, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2, except that the amount of whey protein concentrate added was changed and the total amount was adjusted with water.

(Production Examples 7 and 8)
In accordance with the formulation shown in Table 1, the foamable oil-in-water type emulsified oil and fat was prepared in the same manner as in Production Example 2, except that the amount of polyglycerol fatty acid ester (HLB = 13.4) was changed and the total amount was adjusted with water. A composition was obtained.

(Production Example 9)
A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 2 except that glycine and lysozyme were added according to the formulation shown in Table 1 and the total amount was adjusted with water.

(Production Example 10)
A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2, except that skim milk powder was added and the total amount was adjusted by reducing lactose according to the formulation shown in Table 1.

(Production Example 11)
According to the formulation shown in Table 1, except that the HLB of the polyglycerin fatty acid ester was changed from 13.4 to 11.6, the same operation as in Production Example 2 was performed. A foamable oil-in-water emulsified oil / fat composition could not be produced.

(Production Example 12)
According to the formulation shown in Table 1, the addition amount of fats and oils was increased from 32.0 parts by mass to 45.0 parts by mass, the granulated sugar and maltose were not added, and the whole amount was adjusted with lactose and water. In the same manner as in No. 2, a foamable oil-in-water emulsified oil / fat composition was obtained.

(Production Example 13)
According to the formulation shown in Table 1, transesterification oil (1) of palm oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass) is transesterified between palm oil and extremely hardened low rapeseed rapeseed oil (50 parts by mass: 50 parts by mass). A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Production Example 2 except that the oil (3) was changed.

(Production Example 14)
According to the formulation shown in Table 1, the same as in Production Example 2 except that the main constituent fatty acid is stearic acid polyglycerin fatty acid ester (HLB13.4) and the main constituent fatty acid is oleic acid polyglycerin fatty acid ester (HLB12.9). Thus, a foamable oil-in-water emulsified oil / fat composition was obtained.

(Production Example 15)
In accordance with the formulation shown in Table 1, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 2, except that soybean lecithin was changed to polyglycerin fatty acid ester (HLB8.8) whose main constituent fatty acid was oleic acid. It was.

(Production Example 16)
In accordance with the formulation shown in Table 1, a foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Production Example 1, except that the palm oil melting point and the transesterified oil were hardened palm oil (melting point: 34 ° C.). .

(1) Palm kernel stearin: “Panel kernel stearin” manufactured by Kaneka Corporation
(2) Middle melting point of palm: “Middle melting point of palm” manufactured by Kaneka Corporation
(3) Transesterified oil (1): “Transesterified oil / fat (transesterified oil / fat of palm oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass))” manufactured by Kaneka Corporation
(4) Transesterified oil (2): “Transesterified oil / fat (transesterified oil / fat of coconut oil and extremely hardened Hyelsin rapeseed oil (50 parts by mass: 50 parts by mass))” manufactured by Kaneka Corporation
(5) Polyglycerol fatty acid ester (HLB4): “Sunfat PS-66 (average degree of glycerol polymerization: 6, main constituent fatty acid: stearic acid, degree of esterification: 6)” manufactured by Taiyo Kagaku
(6) Sucrose fatty acid ester (HLB1): “P-170” manufactured by Mitsubishi Chemical Foods
(7) Soy lecithin: “Yelkin TS” manufactured by ADM
(8) Nonfat dry milk: “Fatfat dry milk (28.5% by mass of casein protein, 7.1% by mass of whey protein)” manufactured by Yotsuba Milk Industry Co., Ltd.
(9) Whey protein concentrate: “WPC80 (casein protein 0 mass%, whey protein 46.5 mass%)” manufactured by Warrnambool
(10) Polyglycerin fatty acid ester (HLB13.4): “MSW-7S (Moisture 60%, polyglycerin fatty acid ester 40%, average degree of glycerin polymerization: 10, produced by Sakamoto Yakuhin Kogyo Co., Ltd.), main constituent fatty acid: stearic acid, esterification Degree: 1) "
(11) Polyglycerin fatty acid ester (HLB11.6): “MS-5S (average degree of glycerin polymerization: 6, main constituent fatty acid: stearic acid, degree of esterification: 1)” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
(12) Sucrose fatty acid ester (HLB16): “P-1670” manufactured by Mitsubishi Chemical Foods
(13) Granulated sugar: “Granu Sugar FNGMS” manufactured by Fuji Nippon Seika Co., Ltd.
(14) Maltose: “Saint Marto Midori” manufactured by Hayashibara
(15) Lactose: “Lactose HILMA FINE GRAIND” manufactured by HILMA (16) Xanthan gum: “Novazan 200 mesh” manufactured by Archer Daniels Midland
(17) Guar gum: "Guar gum XS-5000" manufactured by Seiwasha
(18) Trisodium citrate: “Purified sodium citrate” manufactured by Fuso Chemical Industry Co., Ltd.
(19) Glycine: "Glycine" manufactured by Showa Denko
(20) Lysozyme: “Egg white lysozyme” manufactured by Eisai Food Chemical Co., Ltd.
(24) Hardened palm oil (melting point: 34 ° C.): “Hardened palm oil (melting point: 34 ° C.)” manufactured by Kaneka Corporation
(25) Transesterified oil (3): “Transesterified oil and fat (transesterified oil and fat of coconut oil and extremely hardened low rapeseed rapeseed oil (50 parts by mass: 50 parts by mass)” manufactured by Kaneka Corporation
(26) Polyglycerin fatty acid ester (HLB8.8): “MO-3S (average degree of glycerin polymerization: 4, main constituent fatty acid: oleic acid, degree of esterification: 1)” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
(27) Polyglycerin fatty acid ester (HLB12.9): “MO-7S (average glycerin polymerization degree: 10, main constituent fatty acid: oleic acid, esterification degree: 1)” manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
<Examination of the presence or absence of protein scorching during heat sterilization of a foamable oil-in-water emulsified oil and fat composition>
When producing the foamable oil-in-water emulsified oil / fat compositions of Production Examples 1 to 12 at a flow rate of 100 kg / Hr, 100 kg of the foamable oil-in-water emulsified oil / fat composition against the UHT sterilizer inlet pressure immediately after the start of UHT sterilization The rate of increase in the inlet pressure of the UHT sterilizer after the UHT sterilization treatment and the degree of adhesion of the burned protein to the injection part of the UHT sterilizer were visually evaluated. The evaluation criteria at that time were as follows.
A: The rate of increase in pressure due to UHT sterilization is less than 10%, there is no adhesion of protein to the injection part, and there is no problem in production.
B: The rate of increase in pressure due to UHT sterilization is 10% or more and less than 20%, and a slight amount of protein adheres to the injection part, but there is no problem in production.
C: The rate of increase in pressure due to UHT sterilization is 20% or more and less than 40%, protein adhesion to the injection part is seen, and there is a problem in stable production.
D: The rate of increase in pressure due to UHT sterilization is 40% or more, protein adhesion to the injection part is often observed, and stable production cannot be achieved.

The evaluation results are shown in Table 1.
<Evaluation results>
In Production Examples 1 to 10, and 12 to 16, there was no or slight adhesion of protein during heat sterilization, and there was no problem in production.

Production Example 11 was unable to produce a foamable oil-in-water emulsified oil / fat composition because of the large amount of protein adhering to the injection part.

<Preparation of whipped cream>
Example 1
0.7 kg of the foamable oil-in-water emulsified oil and fat composition prepared in Production Example 13 and 0.3 kg of fruit sauce strawberry were mixed, and Hobart mixer (“N-50 (5 coats)” manufactured by Hobart Japan Co., Ltd.) Was whipped until it reached a suitable hardness for topping at 2nd speed to obtain a whipped cream.

(Examples 2 to 9, 14 and 15, Comparative Examples 1 to 4)
Whipped cream was prepared in the same manner as in Example 1 except that the type of foamable oil-in-water emulsified oil / fat composition was changed according to the formulation shown in Table 2.

(21) Fruit sauce strawberry: "Strawberry sauce 100" (pH 3.6, sugar 59%, moisture 40%) manufactured by Kaneka Corporation
(Examples 16 and 17)
According to the composition shown in Table 3, the same as in Example 1 except that the type of foamable oil-in-water emulsified oil and fat composition and the blend ratio of the foamable oil-in-water emulsified oil and fat composition and the fruit sauce strawberry were changed. Whipped by the method to prepare whipped cream.

(Examples 18 and 19)
According to the composition shown in Table 3, whipped cream was prepared by whipping in the same manner as in Example 1 except that the type of acidic taste material was changed.

(Comparative Examples 5 and 6)
According to the composition shown in Table 3, the same as in Example 1 except that the type of foamable oil-in-water emulsified oil and fat composition and the blend ratio of the foamable oil-in-water emulsified oil and fat composition and the fruit sauce strawberry were changed. Whipped by the method to prepare whipped cream.

(Comparative Examples 7 and 8)
Whipped in the same manner as in Example 1 except that the type of foamable oil-in-water emulsified oil and fat composition and the type of acidic taste material were changed according to the formulation shown in Table 3 to produce a whipped cream. .

(21) Fruit sauce strawberry: "Strawberry sauce 100" (pH 3.6, sugar 59%, moisture 40%) manufactured by Kaneka Corporation
(22) Concentrated fruit juice Valencia orange: “Valencia orange concentrated turbid fruit juice frozen” manufactured by Nippon Fruit Processing Co., Ltd. (pH 3.5, sugar 55%, moisture 43%)
(23) Yogurt: “Laracour S500” manufactured by Kaneka Corporation (pH 3.8, sugar 54%, moisture 43%)
<Evaluation of pH>
The pH of the whipped cream obtained in Examples and Comparative Examples was measured using pH METER (“F-52” manufactured by Horiba, Ltd.).

<Evaluation of whipping time>
For whipping time, the foaming oil-in-water emulsified oil / fat composition and the acidic taste material are mixed with a Hobart mixer (“N-50 (5 coats)” manufactured by Hobart Japan Co., Ltd.) and whipped at a second speed. The time required to reach an appropriate hardness for topping was taken as the evaluation value. Here, the hardness suitable for topping is a columnar plunger having a diameter of 16 mm using a creep meter ("RE2-30005S", manufactured by Yamaden Co., Ltd.) after putting the sample immediately after whipping into a container. In this case, the hardness is such that the maximum load when penetrating 1 cm at a speed of 5 mm / s is 0.30 to 0.40 N.

<Evaluation of overrun>
In a Hobart mixer (“N-50 (5 coat)” manufactured by Hobart Japan Co., Ltd.), the foamable oil-in-water emulsified oil / fat composition and the acidic taste material are mixed, and the resulting mixture is 100 cm ³ . We put in container and weighed. The mixture was whipped at the second speed, whipped until reaching a hardness suitable for topping, and the obtained whipped cream was put into a 100 cm ³ container, and the mass was measured. And based on these measured values, the overrun was calculated | required by following Formula.

Overrun (%) = [(mass of a mixture of a certain volume of foamable oil-in-water emulsified oil and fat composition and acidic taste ingredients) − (mass of a certain volume of whipped cream)] ÷ (constant volume of whipped Mass of docream) x 100
<Evaluation of shape retention of whipped cream>
The whipped cream obtained in the examples and comparative examples is packed in a squeezed bag, and the outlet is a star-shaped base (number of cuts: 8). A transparent plastic cup container has a height of about 6 cm and a bottom diameter of about 7 cm. Then, about 40g was squeezed into a triangular pyramid shape while swirling so as not to create a cavity as much as possible, and the height was measured. Thereafter, the height when held at 25 ° C. for 24 hours was measured, and the percentage of the initial height remaining was determined as the evaluation value of the shape retention property. 70% or more has commercial properties, and less than 70% has no commercial properties.
A: 90% or more and 100% or less.
B: 80% or more and less than 90%.
C: 70% or more and less than 80%.
D: Less than 70%.

<Evaluation of water removal from whipped cream>
The whipped cream obtained in the examples and comparative examples is packed in a squeezed bag, and the outlet is a star-shaped base (number of cuts: 8). A transparent plastic cup container has a height of about 6 cm and a bottom diameter of about 7 cm. Then, about 40 g was squeezed into a triangular pyramid shape while swirling so as not to create a cavity as much as possible. Thereafter, the mass of water separation accumulated at the bottom of the polycup when stored at 25 ° C. for 24 hours was measured, and the water separation rate (%) relative to the whipped cream was taken as the evaluation value of water separation.
A: Water separation rate is 0%.
B: The water separation rate exceeds 0% and is less than 5%.
C: The water separation rate is 5% or more and less than 10%.
D: The water separation rate is 10% or more.

<Evaluation of hygiene of whipped cream (25 ° C., 3 days after production)>
About 10 g of the whipped cream obtained in Examples and Comparative Examples was put in a plastic cup container, and 1 g of the whipped cream maintained at 25 ° C. for 3 days was taken and mixed with 9 g of physiological saline. 1 g of the mixed solution was mixed with 20 g of a standard agar medium, cultured at 37 ° C. for 2 days, the number of colonies was counted, and an evaluation result was obtained by multiplying the number of colonies by 10.

<Evaluation of melting whipped cream>
For the evaluation of melting in the mouth, sensory evaluation was conducted by eating eight whipped 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: Melting in the mouth is quite light and preferable.
B: Melting in the mouth is light and preferable.
C: Melting in the mouth is somewhat heavy and not very preferable.
D: Melting in the mouth is heavy and not preferable.

<Evaluation of freshness of whipped cream>
The evaluation of freshness was performed by having eight skilled panelists eat the whipped cream obtained in Examples and Comparative Examples, and performing sensory evaluation, and averaging the results. The evaluation criteria at that time are as follows.
A: It is quite watery and preferable.
B: Watery and preferable.
C: It is not so watery and is not very preferable.
D: It is not fresh and is not preferable.

<Comprehensive evaluation>
Based on the evaluation results for hygiene, shape retention, melting in mouth, and wateriness, comprehensive evaluation was performed. The evaluation criteria at that time are as follows.
A: Hygiene is less than 1000, and the evaluation of mold retention, melting in the mouth and wateriness are all of A.
B: Hygiene is less than 1000, and one or more is B and the rest is A in the evaluation of mold retention, melting in the mouth, and wateriness.
C: Hygiene is less than 1000, and one or more is C and the rest is A or B in the evaluation of mold retention, melting in the mouth and wateriness.
D: Hygiene is 1000 or more, or one or more of the evaluation of mold retention, melting in the mouth, and wateriness is D.

<Evaluation results>
The whipped time of the whipped cream of Example 1 was 6 minutes and 41 seconds, and the overrun, the shape retention at 25 ° C., the hygiene (25 ° C., 3 days after production), the melting in the mouth and the wateriness were very good. It was.

Example 2 (transesterified oil and fat of coconut oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass)) and 3 (transesterified oil and fat of coconut oil and extremely hardened Hyelsin rapeseed oil (50 parts by mass: 50 parts by mass)) All of the whipped creams had very good evaluation results in all items as in Example 1.

The whipped cream of Example 4 was obtained by reducing fats and oils to 15.5% by mass, and although the shape retention was slightly inferior, it was a good result.

Example 5 (addition amount of whey protein concentrate is 0.14% by mass), Example 6 (addition amount of whey protein concentrate is 1.2% by mass), Example 7 (polyglycerin fatty acid ester (HLB = 13) .4) is 0.13% by mass), and the whipped cream of Example 8 (polyglycerin fatty acid ester (HLB = 13.4) is 1.25% by mass) has slightly inferior items. However, it was a good evaluation result.

The whipped cream of Example 9 is obtained by adding a shelf life improver. In addition to being good as a whipped cream, the number of general viable bacteria is 10 cells / g or less even when stored at 25 ° C. for 5 days. It was.

In the whipped cream of Example 14, the main constituent fatty acid of the polyglycerin fatty acid ester of HLB 12 or more is oleic acid, and the overrun was lower than that of Example 2 and the wateriness was inferior.

The whipped cream of Example 15 was obtained by changing soy lecithin to polyglycerin fatty acid ester whose main constituent fatty acid was oleic acid, and its shape retention was inferior to that of Example 2.

The whipped cream of Comparative Example 1 was obtained by adding skim milk powder, increased in viscosity during whipping, reached an overrun of only 90%, and lacked wateriness, which was not preferable.

The whipped cream of Comparative Example 2 had a large amount of oil and fat added and a small amount of sugar, and was poorly melted in the mouth. In addition, it was spoiled when stored at 25 ° C. for 3 days.

The whipped cream of Comparative Example 3 uses a middle melting point of palm and a transesterified oil of coconut oil and extremely hardened palm oil (70 parts by mass: 30 parts by mass) as fats and oils. The moldability and melting in the mouth were poor, and there was much water separation.

The whipped cream of Comparative Example 4 was obtained by using only hardened palm oil / fat as the oil / fat, which became harder with time after whipping and the cream was tightened, and there was much water separation.

The whipped creams of Examples 2, 16 and 17 use the foamable oil-in-water emulsified oil / fat composition of Production Example 2 and have a fruit sauce strawberry content in the range of 20 to 50% by mass. It was a good evaluation result.

The whipped creams of Comparative Examples 3, 5 and 6 use the foamable oil-in-water emulsified oil / fat composition of Production Example 1 and have a fruit sauce strawberry content in the range of 20 to 50% by mass, In all cases, there was much water separation.

The whipped cream of Example 18 (acidic taste material is concentrated fruit juice Valencia orange) and Example 19 (acidic taste material is yogurt) has good evaluation results regardless of the blending ratio and type of the acidic taste material. Met.

The whipped cream of Comparative Example 7 (the acidic flavoring material is concentrated fruit juice Valencia Orange) and Comparative Example 8 (the acidic flavoring material is yogurt) had a lot of water separation.

The whipped cream according to the present invention can be used for topping and filling of room temperature distribution type foods such as bread and pastry as well as eating as it is.

Claims

Foamable water containing less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein and 0.05% by weight to 0.5% by weight of polyglycerol fatty acid ester of HLB12 or more A whipped cream formed by foaming a mixture containing an oil-type emulsified oil and fat composition and an acidic taste material in a weight ratio in the range of 90:10 to 30:70,
The whipped cream contains 10% to 30% by weight of fats and oils, 20% to 50% by weight of carbohydrates and 25% to 60% by weight of water, and has a pH of 2.0 to 5.5. In the whole oil and fat, the palm kernel stearin is selected from the group consisting of 70% by mass to 90% by mass and coconut oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low erucin rapeseed oil and extremely hardened hyelin rapeseed oil. A whipped cream containing 10% by mass or more and 30% by mass or less of a random transesterified oil and fat mixed with at least one of them in a mass ratio in the range of 20/80 to 80/20.
10 g of the whipped cream is put in a plastic cup container, and 1 g of the mixture kept at 25 ° C. for 3 days is taken, and 1 g of a mixed solution obtained by mixing with 9 g of physiological saline is mixed with 20 g of a standard agar medium at 37 ° C. The whipped cream according to claim 1, wherein a value obtained by culturing for 2 days, counting the number of colonies, and multiplying the number of colonies by 10 is 10 4 or less.
Foamable water containing less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein and 0.05% by weight to 0.5% by weight of polyglycerol fatty acid ester of HLB12 or more Preparing an oil-type emulsified oil and fat composition;
A step of preparing an acidic taste material;
Mixing the foamable oil-in-water emulsified oil and fat composition and the acidic taste material at a weight ratio in the range of 90:10 to 30:70 to obtain a mixture;
Foaming the mixture to obtain a whipped cream,
The whipped cream contains 10% to 30% by weight of fats and oils, 20% to 50% by weight of carbohydrates and 25% to 60% by weight of water, and has a pH of 2.0 to 5.5. ,
70% by weight or more and 90% by weight or less of palm kernel stearin, and at least selected from the group consisting of palm oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low rapeseed rapeseed oil and extremely hardened Hyelsin rapeseed oil. A method for producing whipped cream, comprising 10% by mass or more and 30% by mass or less of a random transesterified oil and fat mixed with one type at a mass ratio in the range of 20/80 to 80/20.