WO2016039343A1

WO2016039343A1 - Freezable and thawable foamed oil-in-water emulsion mixture and method for producing same

Info

Publication number: WO2016039343A1
Application number: PCT/JP2015/075480
Authority: WO
Inventors: 孝俊上田; 将史小森
Original assignee: 株式会社明治
Priority date: 2014-09-09
Filing date: 2015-09-08
Publication date: 2016-03-17
Also published as: CN107072226A; JPWO2016039343A1; WO2016039343A9; TW201622574A

Abstract

The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawable oil-in-water emulsion mixture which is produced by mixing a foamed first oil-in-water emulsion with a foamed second oil-in-water emulsion having a higher fat content than that of the first oil-in-water emulsion, and which has a viscosity of 4,000 to 20,000 cP; a frozen oil-in-water emulsion mixture which is produced by freezing the freezable and thawable oil-in-water emulsion mixture; and methods respectively for producing the freezable and thawable oil-in-water emulsion mixture and the frozen oil-in-water emulsion mixture.

Description

Frozen / thawable foamed oil-in-water emulsion mixture and method for producing the same

The present invention relates to a foamed oil-in-water emulsion mixture that can be frozen and thawed and a method for producing the same.

Foamable oil-in-water emulsions are prepared separately from milk, or vegetable oils and fats are the main raw materials, and emulsifiers are used to disperse (emulsify) the water phase and oil phase. Have been prepared. With standard foaming oil-in-water emulsions (creams), consumers and users (users) purchase liquid oil-in-water emulsions from manufacturers (manufacturers) and adapt them to their uses and preferences. Select the type and blending amount of carbohydrates and use them by whipping (foaming).
In order to save the labor of whipping by themselves, a foamable oil-in-water emulsion that can be frozen and thawed has been developed. Thus, by providing the cream that has been whipped and frozen in advance by the manufacturer, the consumer and the user do not need to whipped by themselves, and can be used as whipped cream immediately by thawing as it is.

Since the freezing foamable oil-in-water emulsion needs freezing resistance, for example, a specific type of oil or fat may be used so that the content of solid oil or fat is increased at a low temperature (Patent Document 1). In addition, contrivances such as blending a large amount of carbohydrates (Patent Document 2) have been made. However, such freezeable foamable oil-in-water emulsions have sufficient freezing resistance, but have poor mouth-melting properties and are too sweet to taste, compared to standard foamable oil-in-water emulsions. Is also inferior in terms of flavor.
When consumers and users place more emphasis on workability than flavor, the frequency of using the freezing foamable oil-in-water emulsion as described above is increasing. The demand for foaming oil-in-water emulsions with better flavor is increasing due to the increase.

On the other hand, Patent Document 3 proposes a method of post-adding liquid milk fat (fresh cream) to pre-whipped vegetable fats and oils in order to control the physical properties and quality while enhancing the milk flavor of the whipped cream. ing. However, in such a foamable oil-in-water emulsion that can be frozen, the amount of water separation sometimes increased when it was actually thawed.
In Patent Document 4, a foamed first oil-in-water emulsion and a foamed second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion are mixed. By freezing, it is devised to suppress water separation when thawing.

Japanese Patent Laid-Open No. 61-100137 Japanese Patent Laid-Open No. 10-201442 JP 2001-321074 A JP 2013-85496 A

By the way, from the viewpoint of the safety and stability of the actual product and the storage stability after thawing, it is recommended that the actual product be thawed in the refrigerator. Focusing on the necessity of thawing at a higher temperature than ordinary refrigerators, for example, room temperature, for shortening the thawing time, etc., it is now more difficult to suppress water separation when thawing. I faced various problems such as.

Therefore, an object of the present invention is to provide a foamable oil-in-water emulsion that is stable and freezing even when thawed at a temperature higher than that of a general refrigerator.

In order to solve such problems, the present inventors are mixing earnestly-foamed oil-in-water emulsions with different fat contents, and the viscosity of the oil-in-water emulsion mixture is within a certain range. It has been found that water separation when thawed at a temperature higher than that of a general refrigerator, for example, room temperature, can be suppressed by the inside, and thus, unprecedented water separation suppression is achieved even when thawed at room temperature. The invention of a foamable oil-in-water emulsion has been completed.

That is, the present invention relates to the following foamed oil-in-water emulsion mixture, oil-in-water emulsion frozen mixture, and a method for producing the same.

[1]
The foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion are mixed, and the viscosity is 4,000. A freezing and thawing oil-in-water emulsion mixture of ˜20,000 cP.
[2]
The oil-in-water emulsion mixture according to [1], which has a viscosity of 11,000 to 17,000 cP.
[3]
An oil-in-water emulsion frozen mixture obtained by freezing the oil-in-water emulsion mixture according to [1] or [2].
[4]
An oil-in-water emulsion frozen mixture obtained by filling a soft bag with the oil-in-water emulsion mixture according to [1] or [2] and freezing.

[5]
The oil-in-water emulsion frozen mixture according to [3] or [4], wherein the second oil-in-water emulsion is a fresh cream.
[6]
The oil-in-water emulsion frozen mixture according to any one of [3] to [5], wherein the oil-and-fat component of the first oil-in-water emulsion is only vegetable oil and fat.
[7]
The oil-in-water emulsion frozen mixture according to any one of [3] to [6], wherein the amount of water separation upon thawing at 20 ° C. is 1.5 g or less per 1000 ml of the oil-in-water emulsion frozen mixture.

[8]
A foamed oil-in-water emulsion frozen mixture containing fresh cream, wherein the water separation upon thawing at 20 ° C. is 1.5 g or less per 1000 ml of the oil-in-water emulsion mixture. Freeze mixture.
[9]
The oil-in-water emulsion frozen mixture according to [8], comprising an oil-in-water emulsion of vegetable oil and fat and fresh cream.
[10]
The oil-in-water emulsion freeze mixture according to [8] or [9], wherein the oil-in-water emulsion of a vegetable oil and oil that has been bubbled is mixed with a foamed fresh cream and frozen.

[11]
Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion to prepare an oil-in-water emulsion mixture having a viscosity of 4,000 to 20,000 cP The process of
Frothing and freezing the oil-in-water emulsion mixture,
A method for producing a frozen mixture of foamed and frozen oil-in-water emulsions.
[12]
Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion to adjust the viscosity;
Freezing the foamed oil-in-water emulsion mixture;
A process for the production of a frozen mixture of thawing foam and frozen oil-in-water emulsion at room temperature.

In general, foamed oil-in-water emulsion mixtures are generally expected to have higher water viscosities, and when they are frozen, the viscosity is not too high or too low. It is surprising that a high viscosity is necessary.
For example, in Patent Document 4, a foamed oil-in-water emulsion obtained by mixing an oil-in-water emulsion foamed to 200% overrun and a fresh cream foamed to 60% overrun. The product mixture was frozen and thawed at 20 ° C., but the water separation was 1.7 g / 1000 ml.
According to the present invention, even when thawed at a temperature higher than that of a general refrigerator, particularly room temperature (20 ° C.) without affecting the flavor, foaming and frozen water are suppressed. An oil-type emulsion can be provided.

It is a figure which shows the amount of water separation at the time of defrosting the frozen oil-in-water emulsion frozen mixture made foamed.

In the present invention, the “oil-in-water emulsion” means an emulsion in which the aqueous phase is a continuous phase and the oil phase is dispersed, and examples include creams using vegetable oils and milk fats. It is done.
In the present invention, the “foamable oil-in-water emulsion” is not limited to any means for forming foam, but typically forms a foam by whipping (foaming by adjusting stirring, temperature, pressure, etc.). Means an oil-in-water emulsion having a property of producing a foamed oil-in-water emulsion, which is a foamed oil-in-water emulsion obtained by the above means. means.

The “first oil-in-water emulsion” used in the present invention may be any oil-in-water emulsion having a relatively low fat content. For example, a fresh cream having a low milk fat content or a fat content may be used. Synthetic creams prepared to be low can be used. In one embodiment of the present invention, the fat content of the first oil-in-water emulsion is preferably 10 to 35% by weight, more preferably 15 to 30%, based on the total weight of the first oil-in-water emulsion. % By weight.

In one embodiment of the present invention, a synthetic cream is preferably used as the first oil-in-water emulsifier because the components of the synthetic cream can be easily adjusted and the foaming property can be increased.
In a further embodiment of the present invention, the total solid content of the first oil-in-water emulsion is preferably 40 to 65 based on the total weight of the first oil-in-water emulsion from the viewpoint of flavor and shape retention. % By weight, more preferably 45 to 60% by weight.

The “second oil-in-water emulsion” used in the present invention may be any oil-in-water emulsion having a relatively high fat content. For example, a fresh cream with a high milk fat content or a fat content In particular, a synthetic cream prepared so as to have a high milk fat content can be used. In one embodiment of the present invention, the fat content of the second oil-in-water emulsion is preferably 35 to 50% by weight, more preferably 40 to 45%, based on the total weight of the second oil-in-water emulsion. % By weight.

In a further embodiment of the present invention, the milk fat content of the second oil-in-water emulsion is preferably 15 to 50% by weight, based on the total weight of the second oil-in-water emulsion, from the viewpoint of flavor. Preferably, it is 25 to 45% by weight.
In a preferred embodiment of the present invention, a fresh cream with good flavor and generally high fat content can be used as the second oil-in-water emulsion.

In the present invention, “fresh cream” refers to a product obtained by removing most components other than milk fat from raw milk, milk or special milk. This is defined as “Cream” in the ministerial ordinance (final revision: Ministry of Health, Labor and Welfare Ordinance No. 132 of October 30, 2007) on the component standards of milk and dairy products. In the present invention, For comparison, it is called “fresh cream”.
In one embodiment of the present invention, the fresh cream can be used alone or in combination with a synthetic cream to form the first or second oil-in-water emulsion.

When fresh cream is used alone as the first oil-in-water emulsion, the milk fat content of fresh cream is preferably 18 to 35% by weight, more preferably 22 to 32% by weight, still more preferably 26 to 30% by weight.
When fresh cream is used alone as the second oil-in-water emulsion, the milk fat content of fresh cream is preferably 35 to 50% by weight, more preferably 40 to 48% by weight.

In a preferred embodiment of the present invention, the milk fat content of the oil-in-water emulsion mixture containing fresh cream is 10 to 20% by weight, preferably 10 to 17% by weight, more preferably 10 to 16% by weight.

In a preferred embodiment of the present invention, from the viewpoint of production efficiency and flavor, one of the first oil-in-water emulsion and the second oil-in-water emulsion may be a synthetic cream and the other may be a fresh cream. preferable. Since the fat content of a general fresh cream is high, it is preferable that the first oil-in-water emulsion is a synthetic cream and the second oil-in-water emulsion is a fresh cream.

In the present invention, “synthetic cream” refers to a cream prepared using oils, fats, proteins, emulsifiers, water and the like as main ingredients, which is used according to fresh cream.
In one embodiment of the present invention, synthetic creams having different fat contents can be selected, and both the first and second oil-in-water emulsions can be made into synthetic creams.

In the present invention, the mixing ratio of the first oil-in-water emulsion and the second oil-in-water emulsion is not particularly limited, but the fat content and the fat content desired for the oil-in-water emulsion mixture are not limited. Depending on it, it can be selected appropriately. Typically, the weight ratio of the first oil-in-water emulsion to the second oil-in-water emulsion is 1: 0.1 to 1, preferably 1: 0.2 to 0.7, and more. Preferably, it can be 1: 0.4 to 0.5.

As the “oil / fat” used in the present invention, any oil / fat can be used as long as it is an edible oil / fat generally used in a synthetic cream. For example, milk fat (butter, butter oil, etc.), lard, beef tallow, animal oil such as fish oil, and vegetable oil such as palm oil, palm kernel oil, safflower oil, corn oil, rapeseed oil, coconut oil, and These oils and fats can be exemplified by hardened oils, fractionated oils, transesterified oils, and the like, which can be used alone or in combination of two or more kinds of oils and fats in an arbitrary ratio. From the viewpoints of melting in the mouth and flavor, it is preferable to use palm oil, palm kernel oil, coconut oil, and these hardened oils, and it is particularly preferable to use a combination of two or more of these. From the viewpoint of adjusting the viscosity of the actually obtained oil-in-water emulsion and oil-in-water emulsion mixture, it is preferable to use palm oil, palm kernel oil or palm oil hardened oil and / or extremely hardened oil. It is more preferable to use a combination of two or more.

In one embodiment of the present invention, it is preferable to use only vegetable oils and fats from the viewpoint of manufacturing costs and consumer health orientation. Moreover, in the other aspect of this invention, milk fat can be combined with vegetable oil and fat from a viewpoint of flavor.
In another embodiment of the present invention, a synthetic cream mainly composed of vegetable oils and fats, more preferably a synthetic cream using only vegetable oils and fats as fats and oils can be used as the first oil-in-water emulsion.
In a further aspect of the present invention, a synthetic cream based on milk fat can be used as the second oil-in-water emulsion.

The amount of oil / fat added can be appropriately selected depending on the fat content desired for the oil-in-water emulsion. For example, when a synthetic cream is used as the first oil-in-water emulsion, it can be preferably 10 to 35% by weight, more preferably 15 to 30% by weight, based on the total weight of the synthetic cream. .

As the “protein” used in the present invention, any protein can be used as long as it is a protein generally used in a synthetic cream. For example, vegetable proteins such as soy protein powder, skim milk, cream powder, buttermilk powder, skim milk powder, whole milk powder, spinach milk, concentrated milk, skim milk concentrate, concentrated whey, milk protein concentrate, whey protein concentrate, Examples include milk proteins such as whey protein products. These can be used singly or in combination of two or more proteins in any ratio. From the viewpoint of flavor, it is preferable to use milk protein, particularly skim milk powder.
The protein content is not particularly limited, and for example, it can be used at 0.1 to 5.0% by weight, preferably 1.0 to 2.5% by weight, based on the total weight of the synthetic cream.

As the “emulsifier” used in the present invention, any emulsifier can be used as long as it is generally used in synthetic creams. For example, higher fatty acid monoglyceride, glycerin fatty acid ester (for example, pentaglycerin monolaurate, hexaglycerin monolaurate, decaglycerin monolaurate, tetraglycerin monostearate, decaglycerin monostearate, decaglycerin distearate, diglycerin Monooleate, decaglycerin monooleate, decaglycerin erucic acid ester, etc.), organic acid (eg acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid, etc.) monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensation Ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester (eg sucrose erucic acid ester, sucrose stearate ester, sucrose myristate Etc. esters), lecithin (e.g., vegetable lecithin, yolk lecithin, fractionated lecithin, milk lecithin etc.), enzymatically decomposed lecithin (e.g., enzymatic degradation soybean lecithin, lysolecithin, etc.), casein sodium and the like.

These may be used alone or in combination of a plurality of emulsifiers in an arbitrary ratio. The type of emulsifier can be appropriately adjusted depending on the type and content of other raw materials, but from the viewpoint of emulsion stability, it is preferable to combine a plurality of emulsifiers having different HLB values. For example, the HLB value is 1 or more. It is more preferable to use a combination of one or more emulsifiers of less than 4 and one or more emulsifiers having an HLB value of 4 or more and less than 6 in combination.
The content of the emulsifier can be appropriately selected depending on the type and content of other components. Typically, it can be used in an amount of 0.1 to 5.0% by weight, preferably 1.0 to 4.5% by weight, based on the total weight of the synthetic cream.

In one embodiment of the present invention, a sweetener is preferably added before foaming in order to give sweetness to the first oil-in-water emulsion and / or the second oil-in-water emulsion. As the “sweetener”, natural sweeteners and synthetic sweeteners such as sugar, starch syrup, flour syrup, reduced starch syrup, sugar alcohol (erythritol, sorbitol, etc.) and lactose can be used. Sugar, starch syrup, and powder from the viewpoint of giving appropriate sweetness, foaming properties, viscosity, shape retention, flower-forming properties (beautiful appearance when squeezed), texture (hardness), etc. to oil-in-water emulsions It is preferable to use one or two or more kinds of koji. Particularly, it is preferable to increase the ratio of the koji in the whole sweetener, for example, 35% by weight or more, preferably 40% by weight of the sweetener. As mentioned above, it is desirable to make 45% or more by weight of powder.

In the present invention, the “viscosity” is a viscosity at 15 ° C. For the viscosity, a B-type viscometer (manufactured by BROOK FIELD) is used, and in the case of whipped cream before freezing or after thawing, which is the final product, the rotor No. In the case of a whipped synthetic cream (foamed first oil-in-water emulsion) measured under the condition of 4 at 15 ° C., 1 to 20 rpm (the number of revolutions (rpm) depending on the viscosity of the whipped synthetic cream) The rotor No. can be selected for 300 seconds. In the case of a freshly whipped cream (a foamed second oil-in-water emulsion) or a liquid cream measured under the conditions of No. 4 at 5 ° C., 60 rpm, 30 seconds, rotor No. Measured under the condition of 2.
In one embodiment of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing needs to be adjusted so that the viscosity is not too high from the viewpoint of suppressing water separation during thawing at a high temperature. Is adjusted to 20,000 cP or less. On the other hand, in one aspect of the present invention, if the viscosity of the oil-in-water emulsion mixture before freezing is too low, the degree of foaming is not sufficient, and water separation during thawing at high temperatures cannot be suppressed. It is necessary to adjust so that it may have a viscosity, and specifically, it adjusts so that a viscosity may be set to 4,000 cP or more. In one embodiment of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing is higher than 14,500 cP from the viewpoint of suppressing water separation during thawing at a high temperature, particularly at room temperature (20 ° C.) or higher. For example, it is preferable that the viscosity is 15,000 cP or more, preferably 15,500 cP or more.

In one embodiment of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing is 4,000 to 20,000 cP, preferably 7,000 to 190,000 cP, more preferably 11,000 to 17,000 cP, Preferably it is 15,000-17,000 cP.
In a preferred embodiment of the present invention, the viscosity of the oil-in-water emulsion mixture before freezing is 13,000 to 20,000 cP from the viewpoint of suppressing water separation upon thawing at a high temperature, particularly at room temperature (20 ° C.) or higher. , Preferably 15,000 to 19,000 cP, more preferably 15,000 to 17,000 cP.
In one embodiment of the present invention, the viscosity of the oil-in-water emulsion mixture after thawing is from 3,000 to 18,000 cP, preferably from 10,000 to 17 from the viewpoints of feeling during use and flavor and texture. 1,000 cP, more preferably 11,000 to 16,000 cP.

Generally, a foamed oil-in-water emulsified mixture is divided into “7 minutes whipped cream”, “8 minutes whipped cream”, “whole whipped cream” depending on the degree of foaming. And so on.
“Full whipped cream” refers to a cream that has been pinned and horned when the whisk is lifted, and is firmly foamed. “An eight-minute whipped cream” refers to a cream that has a soft horn standing when lifted with a whisk and then “bowed” to face down. “7 minutes of whipped cream” refers to a cream that has been whipped to the point where it falls off when the whisk is lifted, and the traces that fall off immediately disappear.
It is required to have a suitable whipping according to the application of the cream. In general, the whole whipped cream has a firm shape when squeezed out and has excellent artificial properties, but it takes 8 minutes. The stand-up whipped cream is characterized by a soft texture and a smooth texture when squeezed compared to a full-length whipped cream.
In general, a frozen 8-minute whipped cream has lower water retention capacity than a frozen full-length whipped cream, so there is a concern about water separation during thawing. It has been found for the first time that by using the oil-in-water emulsified mixture of the present invention, the problem of water separation at the time of thawing of a frozen 8-minute whipped cream is solved.
Therefore, the foamed oil-in-water emulsified mixture of the present invention is suitable for an application intended to be used as a normal “8 minutes whipped cream” after thawing. The foamed oil-in-water emulsified mixture is an 8 minute whipped cream.

The viscosity of the oil-in-water emulsion mixture can be adjusted by the viscosity of the first oil-in-water emulsion and the second oil-in-water emulsion and the mixing ratio thereof.
The viscosities of the first oil-in-water emulsion and the second oil-in-water emulsion can also be adjusted by their compositions. For example, the viscosity can be changed by adjusting the amount of thickening polysaccharide, thickener, cellulose, phosphate, etc. added to the oil-in-water emulsion. Moreover, the viscosity of the oil-in-water emulsion can be adjusted by the degree of foaming.

In one embodiment of the present invention, the foamed first oil-in-water emulsion has a viscosity of 25,000 to 600,000 cP, preferably 25,000 to 500,000, more preferably 30,000 to 400,000. 000 cP. In another embodiment of the invention, the foamed first oil-in-water emulsion has a viscosity of 10,000 to 600,000 cP, preferably 15,000 to 500,000, more preferably 20,000 to 400. , 000 cP.
In one embodiment of the present invention, the foamed second oil-in-water emulsion has a viscosity of 20 to 200 cP, preferably 40 to 150 cP, more preferably 60 to 100 cP.

In another embodiment of the present invention, from the viewpoint of suppressing water separation due to thawing at high temperature, the viscosity of the foamed first oil-in-water emulsion and the viscosity of the foamed second oil-in-water emulsion In addition, it is preferable that there is some difference.

In the present invention, the term “overrun” refers to the amount of air taken in, which is calculated by the equation (1) by taking an oil-in-water emulsion before and after foaming (whipping) at a constant volume, measuring each weight. It is an indicator.

If the foamed oil-in-water emulsion is substantially foamed, the overrun is not particularly limited, but typically the foam is so foamed that the overrun is 5% or more.
In one embodiment of the present invention, from the viewpoint of foaming stability, the overrun of the foamed first oil-in-water emulsion is preferably 110 to 250%, more preferably 130 to 220%, still more preferably. Is 140-190%.
In one embodiment of the present invention, from the viewpoint of production efficiency, the overrun of the foamed second oil-in-water emulsion is preferably 10 to 70%, more preferably 10 to 55%, still more preferably 10 to 30%.

In one embodiment of the present invention, water separation after thawing is achieved by making the overrun of the foamed first oil-in-water emulsion higher than the overrun of the foamed second oil-in-water emulsion. Can be further suppressed. In a preferred embodiment of the present invention, the overrun of the foamed first oil-in-water emulsion and the overrun of the foamed second oil-in-water emulsion are each preferably 110 to 250%. And 10 to 70%, more preferably 130 to 220%, and 10 to 55%, still more preferably 140 to 190%, and 10 to 30%.

In another aspect of the present invention, from the viewpoint of facilitating mixing of the first and second oil-in-water emulsions, the overrun of the foamed first oil-in-water emulsion and foaming are performed. It is preferred that there is some difference in overrun of the second oil-in-water emulsion, and typically the overrun difference is preferably 40-240%, more preferably 75-210. %, More preferably 110% to 180%.

In the present invention, the “oil-in-water emulsion mixture” is a mixture of a foamed first oil-in-water emulsion and a foamed second oil-in-water emulsion, preferably homogeneously. Mixture.
In the present invention, the “oil-in-water emulsion frozen mixture” refers to a mixture obtained by freezing an oil-in-water emulsion mixture.

The fat content of the oil-in-water emulsion mixture is not particularly limited, but can be appropriately selected depending on the purpose of use of the oil-in-water emulsion mixture after thawing. By adjusting the fat content of the first and second oil-in-water emulsions and the mixing ratio thereof, an oil-in-water emulsion mixture having a desired fat content can be obtained.
In a preferred embodiment of the present invention, the fat content of the oil-in-water emulsion mixture is 20 to 50% by weight, preferably 30 to 45% by weight. The milk fat content of the oil-in-water emulsion mixture is not particularly limited, but is 10 to 50% by weight, preferably 10 to 35% by weight, more preferably 10 to 16% by weight.

The total solid content of the oil-in-water emulsion mixture is not particularly limited, but is typically 30 to 70% by weight, preferably 40 to 60% by weight.
In the present invention, the “total solid content” refers to an amount obtained by adding a solid content (protein, lactose, etc.) other than water to the fat content.
In one embodiment of the present invention, the oil-in-water emulsion mixture may contain sugars and fragrances according to the purpose of use of the oil-in-water emulsion mixture after thawing.

In addition to the first and second oil-in-water emulsions, the oil-in-water emulsion mixture can also be mixed with further oil-in-water emulsions that differ in fat content, viscosity, pH, overrun, and the like.

In the present invention, the foaming method is not particularly limited, but typically, an oil-in-water emulsion may be stirred using a whipper, a mixer, a disperser or the like so as to include air.
In the present invention, the mixing method is not particularly limited, but it is preferable to perform the mixing so that the first and second oil-in-water emulsions are homogeneous without breaking the foam.
In the present invention, the freezing method is not particularly limited, but typically, after filling the container with the oil-in-water emulsion mixture, it is preferably frozen in a freezer at −15 ° C. or lower, more preferably −20 ° C. or lower. Sometimes it is done.

The foamed and frozen oil-in-water emulsion frozen mixture of the present invention can be used as a normal foamed oil-in-water emulsion by thawing. The thawing method is not particularly limited, but thawing is typically possible at a wide temperature range of 0 to 10 ° C., preferably 0 to 15 ° C., more preferably 0 to 20 ° C.
The time required for thawing can vary depending on the volume and shape of the oil-in-water emulsion frozen mixture and the thawing temperature.
For example, a 1000 ml oil-in-water emulsion mixture filled in a soft bag and frozen requires 4 to 15 hours for thawing in a refrigerator (4 ° C.). On the other hand, thawing at room temperature (20 ° C.) requires about 1 to 3 hours.

The foamed and frozen oil-in-water emulsion frozen mixture of the present invention can sufficiently suppress water separation even when thawed at room temperature (20 ° C.). Here, the water separation amount per 1000 ml of the oil-in-water emulsion frozen mixture can be suppressed to 1.5 g or less, more preferably 1.0 g or less, and still more preferably 0.5 g or less.

The foamed oil-in-water emulsion mixture of the present invention can be frozen in any form, but from the viewpoint of transportation after freezing, etc., it is preferable to fill the container and freeze.
In a preferred embodiment of the invention, the aerated oil-in-water emulsion mixture is frozen in a soft bag. Thereby, it is not necessary to stir again the foamed oil-in-water emulsion mixture after thawing, and it can be used by squeezing out from the soft bag as it is.

The frozen oil-in-water emulsion mixture filled in the hard case is used separately from the hard case at the time of use after thawing, so even if water separation occurs at the time of thawing, it will not be a big problem. . In addition, the frozen oil-in-water emulsion mixture filled in a hard case can be emulsified again by thawing the oil-in-water emulsion mixture after thawing by lightly stirring at the time of use after thawing. is there.
On the other hand, in a frozen mixture of oil-in-water emulsions that have been frozen by filling in a soft bag, it is assumed that when used after thawing, the squeezed from the soft bag is used as it is. Moisture is released from the opening of the soft bag, which is not preferable. In addition, soft bags are often transparent, and consumers and users can easily recognize water separation. Therefore, if water separation is easily visible, the appearance of the product is bad, which is not preferable.

Therefore, when the foamed and frozen oil-in-water emulsion frozen mixture of the present invention is filled into a soft bag, the effect becomes more remarkable.

Hereinafter, the present invention will be further described based on examples. However, the examples are examples of the present invention and do not limit the present invention.

[Example 1]
<Preparation of first oil-in-water emulsion>
Higher fatty acid monoglycerides having an HLB of 4: 0.5 parts by weight, higher fatty acid monoglycerides having an HLB of 2.9: 0.14 parts by weight, sucrose fatty acid esters having an HLB of 1: 0.45 parts by weight, lecithin: 0.1 An oil phase was prepared by dissolving parts by weight in 27 parts by weight of vegetable oils and fats (hardened palm kernel oil: 26.4 parts by weight, extremely hardened palm oil: 0.6 parts by weight).

Sugar: 5 parts by weight, starch syrup (solid content: 75.6% by weight): 7.5 parts by weight, powdered rice cake: 12 parts by weight, skim milk powder: 1.5 parts by weight, sodium caseinate: 2.6 parts by weight, HLB No. 6 sucrose fatty acid ester: 0.225 parts by weight, cellulose: 0.25 parts by weight, thickening polysaccharide: 0.045 parts by weight, fragrance: 0.13 parts by weight in water: 42 parts by weight An aqueous phase was prepared.

The above oil phase and aqueous phase were mixed at 65 to 70 ° C., and this mixture was pre-emulsified at 70 ° C. for 10 minutes while stirring with a propeller blade. The pre-emulsion was heated with a direct heat sterilizer at 130 ° C. for 4 seconds, homogenized at 24 MPa, and then immediately cooled to 10 ° C. or less. “Synthetic cream (first oil-in-water type) Emulsion) ”was prepared. When the components of this synthetic cream were analyzed, the total solid content was 55.4% by weight and the fat and oil content was 30% by weight.

<Foaming of the first oil-in-water emulsion>
Synthetic cream was continuously foamed at a rotation speed of 470 rpm by a Mondo mixer (manufacturer: Mondomix) to prepare “whipped synthetic cream (foamed first oil-in-water emulsion)”. . This viscosity was 23,000 cp and the overrun was 185%.
Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under the conditions of 15 ° C., 20 rpm, 300 seconds, rotor No. 4 was measured.

<Preparation and foaming of second oil-in-water emulsion>
With a line mixer (manufacturer: OHR Fluid Engineering Laboratory Co., Ltd.), fresh cream (milk fat: 47% by weight) was foamed, and “a substantially whipped fresh cream (foamed second oil-in-water type) Emulsion) ”was prepared. This viscosity was 70 cP and the overrun was 20%.
Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under conditions of 5 ° C., 60 rpm, 30 seconds, rotor No. 2 was measured.

“Whipped synthetic cream” and “substantially whipped cream” were mixed at a ratio of 7: 3 to adjust the milk fat to 14 wt% and the viscosity to 16,000 cP. This overrun was 135%.
Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under the conditions of 15 ° C., 30 rpm, 30 seconds, rotor No. 4 was measured.
This was filled in a soft bag (whipped bag, capacity: 1000 mL), frozen in a quick freezer (−34 ° C.) for about 35 minutes, and then stored in a freezer (about −20 ° C.).

[Comparative Example 1]
The same “whipped synthetic cream (foamed first oil-in-water emulsion)” as in Example 2 was prepared.
This was mixed with the same fresh cream as in Example 1 in a “liquid (non-foaming)” state at 7: 3 so that the milk fat was 14 wt% and the viscosity was 14,500 cP. It was adjusted. This overrun was 130%.
Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under the conditions of 15 ° C., 30 rpm, 30 seconds, rotor No. 4 was measured.
This was filled in a soft bag (whipped bag, capacity: 1000 mL), frozen in a quick freezer (−34 ° C.) for about 35 minutes, and then stored in a freezer (about −20 ° C.).

[Test example]
The “oil-in-water emulsion mixture filled in a whipped bag” (three types) prepared in Example 1 and Comparative Example 1 was stored in a freezer until the temperature at the center was −18 ° C. or lower. These were stored in a refrigerator at 10 ° C., 15 ° C., and 20 ° C. for a predetermined time and thawed. Their total solid content was 54.8% by weight and fat and oil content was 33% by weight.

The amount of water separation (g / 1000 ml) of the “oil-in-water emulsion mixture filled in a whipped bag” was analyzed at each thawing temperature (if the amount of water separation exceeds 1.5 g, the quality is insufficient).
The average value of water separation (n = 3) is shown in FIG.

In the case of the “foamed oil-in-water emulsion mixture” mixed with the “whipped whipped cream” of Example 1, 0.4 g (10 ° C., 15 hr.), 0.6 g (15 ° C., 11 hr. ), 0.3 g (20 ° C., 6 hr.). The viscosity after thawing was about 12,000 cP.
In the case of the “foamed oil-in-water emulsion mixture” in which the “fresh whipped liquid cream” of Comparative Example 1 was mixed, 0.7 g (10 ° C., 15 hr.), 1.0 g (15 ° C., 11 hr.), 2.1 g (20 ° C., 6 hr.). The viscosity after thawing was about 12,000 cP.

As shown in FIG. 1, as a general tendency, when “whipped whipped cream” was mixed, the water separation amount decreased.
Moreover, by adjusting the viscosity of the foamed oil-in-water emulsion mixture, the amount of water separation when thawing at room temperature (20 ° C.) could be remarkably suppressed.

[Comparative Example 2]
<Preparation and foaming of first oil-in-water emulsion>
Higher fatty acid monoglycerides having an HLB of 4: 0.25 parts by weight, higher fatty acid monoglycerides having an HLB of 2.9: 0.23 parts by weight, sucrose fatty acid esters having an HLB of 1: 0.23 parts by weight, lecithin: 0.08 An oil phase was prepared by dissolving parts by weight in 13 parts by weight of vegetable oils and fats (hardened palm kernel oil: 13 parts by weight).

Sugar: 12 parts by weight, starch syrup (solid content: 75.6% by weight): 10 parts by weight, powdered rice cake: 7 parts by weight, skim milk powder: 2 parts by weight, sodium caseinate: 2.2 parts by weight, HLB of 12 Fatty acid polyglycerin fatty acid ester: 0.08 part by weight, HLB 6 sucrose fatty acid ester: 0.17 part by weight, cellulose: 0.28 part by weight, thickening polysaccharide: 0.071 part by weight, flavor: 0. 15 parts by weight was dissolved in 52 parts by weight of water to prepare an aqueous phase.

The oil phase and the aqueous phase were mixed at 65 to 70 ° C., and this mixture was pre-emulsified at 70 ° C. for 10 minutes while stirring with a propeller blade. Then, this preliminary emulsion was heated by a direct heat sterilizer at 130 ° C. for 4 seconds, homogenized at 25 MPa, and then immediately cooled to 10 ° C. or less. “Synthetic cream (first oil-in-water type) Emulsion) ”was prepared. When the components of this synthetic cream were analyzed, the total solid content was 44.6% by weight and the fat and oil content was 13% by weight.
The synthetic cream was continuously foamed with a hand mixer at a rotation speed of 480 rpm to prepare “whipped synthetic cream (first oil-in-water emulsion)”. This overrun was 190%.

<Preparation and foaming of second oil-in-water emulsion>
Fresh cream (milk fat ratio: 47 parts by weight) was foamed using a hand mixer to prepare “sufficiently whipped fresh cream (foamed second oil-in-water emulsion)”. This viscosity was 20,000 cp or more, and the overrun was 100%.
Here, the viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under conditions of 5 ° C., 60 rpm, 30 seconds, rotor No. The viscosity was very high and could not be measured. That is, the viscosity of the oil-in-water emulsion of Comparative Example 2 is higher than 20,000 cP.

<Preparation of foamed oil-in-water emulsion mixture>
“Whipped whipped cream” and “sufficiently whipped cream” were mixed at a ratio of 7: 3 to adjust the milk fat to 14% by weight and the overrun to 163%. The viscosity was measured using a B-type viscometer (manufacturer: BROOK FIELD) under the conditions of 15 ° C., 30 rpm, 30 seconds, rotor No. The viscosity was very high and could not be measured. That is, the viscosity of the oil-in-water emulsion of Comparative Example 2 is higher than 20,000 cP.
This was filled in a soft bag (whipped bag, capacity: 1000 mL), frozen in a quick freezer (−34 ° C.) for about 35 minutes, and then stored in a freezer (about −20 ° C.).

[Comparative test example]
The “oil-in-water emulsion mixture filled in whipped bags” (two types) prepared in Comparative Example 2 was stored in a freezer until the temperature at the center became −18 ° C. or lower. And it thawed | stored in a 20 degreeC refrigerator for 6 hours. The total solid content was 47% by weight and the fat and oil content was 23% by weight.
The average value (n = 2) of the water separation amount (g / 1000 ml) of the “oil-in-water emulsion mixture filled in a whipped bag” was analyzed at each thawing temperature (if the water separation amount exceeds 1.5 g, the quality is It is enough).

In the case of the “foamed oil-in-water emulsion mixture” in which the “whipped whipped cream” of Comparative Example 2 was mixed, the amount was 12.1 g (20 ° C., 6 hr.). The viscosity after thawing was higher than 20,000 cP.
From the above results, when the viscosity of the foamed oil-in-water emulsion mixture is too high (greater than 20,000 cP), the effect of suppressing the water separation when thawed at room temperature (20 ° C.) is not achieved. Can understand.

According to the present invention, it is possible to provide a frostable, foamed oil-in-water emulsion in which water separation during thawing is suppressed without affecting the flavor. It is possible to provide a frozen foamed oil-in-water emulsion that can be used higher than before and that is easy for the user to use.

Claims

The foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion are mixed, and the viscosity is 4,000. A freezing and thawing oil-in-water emulsion mixture of ˜20,000 cP.
The oil-in-water emulsion mixture according to claim 1, having a viscosity of 11,000 to 17,000 cP.
An oil-in-water emulsion frozen mixture obtained by freezing the oil-in-water emulsion mixture according to claim 1 or 2.
An oil-in-water emulsion frozen mixture obtained by filling the oil-in-water emulsion mixture according to claim 1 or 2 in a soft bag and freezing.
The oil-in-water emulsion frozen mixture according to claim 3 or 4, wherein the second oil-in-water emulsion is a fresh cream.
The oil-in-water emulsion frozen mixture according to any one of claims 3 to 5, wherein the oil-and-fat component of the first oil-in-water emulsion is only vegetable oil and fat.
The oil-in-water emulsion frozen mixture according to any one of claims 3 to 6, wherein the amount of water separation upon thawing at 20 ° C is 1.5 g or less per 1000 ml of the oil-in-water emulsion frozen mixture.
A foamed oil-in-water emulsion frozen mixture containing fresh cream, wherein the water separation upon thawing at 20 ° C. is 1.5 g or less per 1000 ml of the oil-in-water emulsion mixture. Freeze mixture.
The oil-in-water emulsion frozen mixture according to claim 8, comprising an oil-in-water emulsion of vegetable oil and fat and fresh cream.
The oil-in-water emulsion frozen mixture according to claim 8 or 9, wherein the oil-in-water emulsion of a boiled vegetable oil and a foamed fresh cream is mixed and frozen.
Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion to prepare an oil-in-water emulsion mixture having a viscosity of 4,000 to 20,000 cP The process of
Frothing and freezing the oil-in-water emulsion mixture,
A method for producing a frozen mixture of foamed and frozen oil-in-water emulsions.
Foaming the first oil-in-water emulsion,
Foaming a second oil-in-water emulsion having a higher fat content than the first oil-in-water emulsion,
Mixing the foamed first oil-in-water emulsion and the foamed second oil-in-water emulsion to adjust the viscosity;
Freezing the foamed oil-in-water emulsion mixture;
A process for the production of a frozen mixture of thawing foam and frozen oil-in-water emulsion at room temperature.