WO2020218437A1 - Foaming oil-in-water emulsion composition and production method thereof - Google Patents

Foaming oil-in-water emulsion composition and production method thereof Download PDF

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Publication number
WO2020218437A1
WO2020218437A1 PCT/JP2020/017530 JP2020017530W WO2020218437A1 WO 2020218437 A1 WO2020218437 A1 WO 2020218437A1 JP 2020017530 W JP2020017530 W JP 2020017530W WO 2020218437 A1 WO2020218437 A1 WO 2020218437A1
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Prior art keywords
oil
fatty acid
emulsified composition
water emulsified
acid ester
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PCT/JP2020/017530
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French (fr)
Japanese (ja)
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一平 橋本
啓一 井原
純 乃一
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森永乳業株式会社
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Priority to JP2021516212A priority Critical patent/JPWO2020218437A1/en
Publication of WO2020218437A1 publication Critical patent/WO2020218437A1/en
Priority to JP2022170634A priority patent/JP7429754B2/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • This technology relates to a foamable oil-in-water emulsified composition and a method for producing the same. More specifically, the present invention relates to a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth when made into a whipped cream, and can suppress hardening over time, and a method for producing the same.
  • Patent Document 1 contains 60 to 90% by weight of lauric-based oil (A) having a rising melting point of 30 to 35 ° C. in the entire oil / fat composition, and among the constituent fatty acids, 10-40% by weight of fat (B), which is a random transesterified oil containing 10 to 40% by weight of lauric acid, 20 to 35% by weight of palmitic acid, and 50 to 70% by weight of saturated fatty acids, and others.
  • a method is disclosed in which a fat or oil composition containing 0 to 30% by weight of the fat or oil (C) is contained in an amount of 20 to 40% by weight in the entire foamable oil-in-water emulsified fat or oil composition.
  • JP-A-2010-220484 Japanese Unexamined Patent Publication No. 2011-83195
  • a foamable oil-in-water emulsified composition containing a fat and oil and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. is prepared.
  • the fat and oil may be a vegetable fat and oil.
  • the vegetable fat or oil can be a lauric-based fat or oil.
  • the lauric acid-based fat and oil may contain 35 to 55% by mass of lauric acid in the constituent fatty acids.
  • the polyglycerin fatty acid ester may have an average degree of polymerization of polyglycerin of 2 to 10.
  • the polyglycerin fatty acid ester may have an esterification rate of 20 to 45%.
  • the fat and oil may be 10 to 50 parts by mass in 100 parts by mass of the composition, and the polyglycerin fatty acid ester may be 0.01 to 1 part by mass in 100 parts by mass of the composition.
  • the present technology also provides an aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition.
  • a method for producing a foamable oil-in-water emulsified composition containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. Also provided is a method for producing a foamable oil-in-water emulsified composition, which comprises at least performing the step of adding the polyglycerin fatty acid ester to the fat and oil.
  • the "foamable oil-in-water emulsified composition" referred to in the present specification means a creamy composition before foaming.
  • the present technology it is possible to provide a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress curing over time.
  • the effect of the present technology is not necessarily limited to the effect described here, and may be any effect described in the present specification.
  • Foamable oil-in-water emulsified composition is characterized by containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. To do.
  • the foamable oil-in-water emulsification composition according to the present technology by using the fat and oil together with the polyglycerin fatty acid ester, as shown in Examples described later, the emulsification stability is high, and this is used.
  • the whipped cream prepared in the above preparation has a good melting in the mouth and is suppressed from hardening over time.
  • Fats and oils The fats and oils used in this technology are not particularly limited, and either animal fats and oils or vegetable fats and oils can be used.
  • animal fats and oils include milk fat, beef tallow, lard, fish oil, whale oil, fractionated oils thereof, hydrogenated oil, transesterified oil and the like.
  • vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, and shea butter.
  • examples thereof include monkey fat, cacao fat, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, ester exchange oil and the like. These fats and oils can be used alone or in combination of two or more.
  • the present technology it is preferable to use vegetable fats and oils as the fats and oils. Thereby, the melting in the mouth can be further improved.
  • a vegetable oil or fat is used as the oil or fat used in the present technology
  • the above-mentioned other oil or fat other than the oil or fat may be contained in the foamable oil-in-water emulsified composition according to the present technology.
  • lauric-based fats and oils when vegetable fats and oils are used as the fats and oils, it is preferable to use lauric-based fats and oils.
  • lauric acid-based fat and oil as used herein means a fat and oil in which the constituent fatty acids of triglyceride are mainly lauric acid, or a fat and oil obtained by processing the same.
  • the above-mentioned other fat or oil other than the fat or oil may be contained in the foamable oil-in-water emulsified composition according to the present technology.
  • the composition has excellent emulsion stability when used in combination with the polyglycerin fatty acid ester described later, and the prepared whipped cream also has a good melting in the mouth. Moreover, it has an excellent effect that the curing phenomenon over time is also suppressed.
  • the laurin-based fats and oils are not particularly limited as long as they are coconut oil, palm kernel oil, and fats and oils obtained from these as raw materials, and are separated oils of coconut oil and palm kernel oil; coconut oil, palm kernel oil, and the like. Hardened oil of fractionated oil; coconut oil, palm kernel oil, or ester exchange oil obtained by using these fractionated oils as a main raw material (50% by mass or more) may be used. Further, these fats and oils can be used alone or in combination of two or more.
  • the constituent fatty acids when a lauric-based fat or oil is used as the fat or oil, the constituent fatty acids preferably contain lauric acid in an amount of 35 to 55% by mass, more preferably 40 to 55% by mass. Thereby, the melting in the mouth can be improved.
  • the constituent fatty acids of the fats and oils can be measured according to the standard fats and oils analysis method (provisional 17-2007 (capillary gas chromatograph method)).
  • the oil and fat is preferably 10 to 50 parts by mass in 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology. Thereby, the melting in the mouth can be further improved.
  • polyglycerin fatty acid ester used in the present technology is characterized by having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
  • the polyglycerin fatty acid ester is obtained by an esterification reaction of polyglycerin and fatty acid obtained by dehydration condensation of glycerin, and the type of polyglycerin (degree of polymerization), type of fatty acid (number of carbon atoms, number of double bonds), ester composition, etc. There are many types. And, it is known that each type exhibits remarkably different properties.
  • the HLB of the polyglycerin fatty acid ester is preferably 6 to 9.
  • the HLB is an index showing the degree of hydrophilicity and lipophilicity, and is a value calculated by the Atlas method in the present technology.
  • the HLB by the Atlas method is calculated from the following formula (1).
  • the melting point of the polyglycerin fatty acid ester is preferably 58 to 65 ° C.
  • the freezing point is preferably 53 to 65 ° C.
  • the melting point and freezing point of the polyglycerin fatty acid ester can be measured by using a conventionally known method, for example, by using a differential scanning calorimeter (DSC).
  • DSC differential scanning calorimeter
  • the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is not limited, but is preferably 2 to 10.
  • the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, it is calculated from the following equations (2) and (3).
  • the hydroxyl value in the above formula (3) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and acetic acid required for acetylating the free hydroxyl group contained in 1 g of polyglycerin is contained in the medium.
  • the polyglycerin fatty acid ester can be produced by a conventionally known esterification reaction.
  • it can be produced by subjecting a fatty acid and polyglycerin to an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide. Esterification is carried out until the esterification rate of the polyglycerin fatty acid ester reaches a desired value.
  • the polyglycerin fatty acid ester preferably has an esterification rate of 20 to 45%, more preferably 20 to 40%.
  • the esterification rate is defined as the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerin (n + 2), and the number of moles of fatty acid added to polyglycerin (M). Then, it is a value calculated by the following formula (4).
  • the hydroxyl value is a value calculated by the above formula (3).
  • the fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, but a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used.
  • the fatty acid may be a mixture, and specific examples of the fatty acid include enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, bentadecic acid, palmitic acid, palmotolic acid, margaric acid, and stearic acid. , Oleic acid, paxenoic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid and the like.
  • the polyglycerin fatty acid ester is preferably 0.01 to 1 part by mass in 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology.
  • the emulsion stability can be further improved, and curing over time can be further suppressed.
  • foamable oil-in-water emulsified composition according to the present technology contains, if necessary, other components in addition to the fat and oil and the polyglycerin fatty acid ester as long as the effects of the present technology are not impaired. You may.
  • the water constituting the aqueous phase of the foamable oil-in-water emulsifying composition according to the present technology is not particularly limited as long as it is drinkable, for example, distilled water, ion-exchange resin-treated water, reverse osmosis membrane ( RO) treated water, purified water such as ultra-filtered membrane (UF) treated water, tap water, groundwater, natural water such as drenched water, alkaline ionized water and the like can be mentioned.
  • the content of water in 100% by mass of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited, and the residue containing the fat and oil, the polyglycerin fatty acid ester, and other raw materials may be water. ..
  • the protein constituting the aqueous phase of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited as long as it is edible, and for example, egg proteins such as whole egg, egg white, and egg yolk, and defatted milk.
  • egg proteins such as whole egg, egg white, and egg yolk
  • defatted milk Non-fat milk powder, whole fat milk, concentrated milk, non-fat concentrated milk, whey protein, milk protein such as casein sodium, soybean protein, wheat protein, corn protein, vegetable protein such as corn protein, animal protein such as gelatin, etc. , Which is preferably milk protein.
  • These proteins can be used alone or in combination of two or more.
  • the polyglycerin fatty acid ester may be used in combination with other emulsifiers, for example, sucrose fatty acid ester and polyglycerin fatty acid ester (however, the polyglycerin fatty acid ester). ), Glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. These emulsifiers can be used alone or in combination of two or more.
  • the foamable oil-in-water emulsified composition according to the present technology may contain a dairy product, and examples of the dairy product include fresh cream, butter, butter oil, milk, and the milk protein. These dairy products can be used alone or in combination of two or more.
  • citrates such as trisodium citrate
  • phosphates such as sodium metaphosphate, sodium pyrophosphate, sodium polyphosphate
  • colorants such as ⁇ -carotene, extracted tocopherol, and L-ascorbin.
  • Antioxidants such as acid palmitate, milk flavors, vanilla fragrances, flavoring agents such as orange oil, monosaccharides such as xylose, glucose and fructose, disaccharides such as sucrose, lactose and maltotriose, starch such as dextrin and starch syrup.
  • Degradants maltotriose, maltotetraose, maltopentaose, maltohexaose and other maltooligosaccharides, sorbitol, mannitol, maltitol, reduced starch syrup and other sugar alcohols, phosphoric acid cross-linked starch and other processed starch, water-soluble hemicellulose, Arabic gum, caraginan, karaya gum, xanthan gum, guar gum, tamarind seed gum, tragant gum, Examples thereof include thickening stabilizers such as pectin and locust bean gum.
  • Aerated emulsified composition is characterized in that the foaming oil-in-water emulsified composition according to the present technology is foamed (whipped), and is called "whipped cream”. It exhibits a foamy state.
  • the whipping method is not particularly limited, and can be performed using, for example, a conventionally known whipping device such as an open type whipping machine or a closed type continuous whipping machine. Further, its characteristics (for example, viscosity, overrun, hardness, etc.) are not particularly limited, and can be appropriately designed according to the application and the like.
  • the aerated emulsified composition according to the present technology uses the foamable oil-in-water emulsified composition according to the present technology, it melts in the mouth well and hardening over time is suppressed.
  • Method for Producing Foamable Oil-in-Water Emulsified Composition The method for producing a foamable oil-in-water emulsified composition according to the present technology described above, characterized in that at least the step (I) of adding the polyglycerin fatty acid ester to the fat and oil is performed. Further, if necessary, the following steps (II), step (III), and other steps may be performed.
  • step (I) the oil phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the oil phase portion is prepared by adding the polyglycerin fatty acid ester to a part or all of the fat and oil to dissolve or disperse it.
  • step (II) the aqueous phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the aqueous phase portion is prepared by adding a protein constituting the aqueous phase,, if necessary, other optional components, and the like to water.
  • step (III) the oil phase portion and the aqueous phase portion are mixed. Specifically, the oil phase portion obtained in step (I) is added to the aqueous phase portion obtained in step (II), heated, mixed, and pre-emulsified.
  • a foamable oil-in-water emulsified composition such as addition of fresh cream, preheating, sterilization, homogenization, cooling, and aging.
  • the foamable oil-in-water emulsified composition according to the present technology is prepared by performing other steps usually performed in the production.
  • Vegetable oils and fats (two types shown in Table 3 below): Oils and fats with 45% lauric acid (manufactured by Taiyo Yushi Co., Ltd., mixed oils and fats of palm kernel oil, coconut oil, and rapeseed extremely hydrogenated oil, melting point 27.2 ° C.). Oils and fats with 51% lauric acid (manufactured by Taiyo Yushi Co., Ltd., mixed oils and fats of palm kernel fractionated oil, palm kernel oil, and coconut oil, melting point 32.1 ° C.).
  • Polyglycerin fatty acid ester (oil phase part): A polyglycerin fatty acid ester having the physical properties shown in Table 1 below.
  • Skim milk powder Made by Morinaga Milk Industry Co., Ltd. Casein Na: Made by TATUA.
  • Trisodium citrate Made by Fuso Chemical Industry Co., Ltd.
  • Dissolved water Ion-exchanged water.
  • Cream Made by Morinaga Milk Industry Co., Ltd. (Hokkaido cream with a milk fat ratio of 48%, used for compound type).
  • Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 were non-daily types.
  • 0.1 part by mass of the polyglycerin fatty acid ester of Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 shown in Table 1 below was dissolved in 45 parts by mass of vegetable oil to obtain an oil phase part.
  • 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 51.3 parts by mass of dissolved water. Obtained the aqueous phase part.
  • the oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII”), and after the sterilization process, a homogenizer (Sanmaru Kikai Kogyo Co., Ltd.)
  • a homogenizing step is performed at a total pressure of 5.0 MPa and a second stage of 2.0 MPa, and a cooling step and an aging step are carried out. Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 are carried out.
  • a foamable oil-in-water emulsified composition was obtained.
  • Example 8 was a compound type. First, 0.06 parts by mass of the polyglycerin fatty acid ester of Example 8 shown in Table 1 below was dissolved in 23 parts by mass of vegetable oil to obtain an oil phase part. Next, 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 35.34 parts by mass of dissolved water. Obtained the aqueous phase part.
  • the oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII”), and 38 parts by mass of 48% cream is added to carry out the sterilization step.
  • a homomixer manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII”
  • 38 parts by mass of 48% cream is added to carry out the sterilization step.
  • the liquid was passed through a homogenizing machine (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the homogenizing step was performed at a total pressure of 5.0 MPa and the second stage 2.0 MPa, and the cooling step and the aging step were performed.
  • a foamy oil-in-water emulsified composition was obtained.
  • Table 2 below shows the raw materials for the foamable oil-in-water emulsified composition and the blending amounts thereof.
  • Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 7 were non-daily type formulations, and only Example 8 was a compound type formulation.
  • the percentage of fatty acid composition of the vegetable oils and fats used is shown in Table 3 below.
  • Examples 1 to 13 and Comparative Examples 1 to 6 used vegetable oils and fats containing 45% by mass of lauric acid in the constituent fatty acids (see the left side of Table 3), and Examples 14 and 7 used lauric acid in the constituent fatty acids. (See the right side of Table 3) containing 51% by mass of vegetable oil was used.
  • lauric acid is represented by 12 carbon atoms (C12).
  • the evaluation criteria for emulsification stability were as follows. ⁇ : The value obtained by dividing the viscosity of the foamable oil-in-water emulsified composition after shaking by the viscosity of the oil-in-water emulsified composition before shaking is 1.5 or less ⁇ : Foaming after shaking The value obtained by dividing the viscosity of the oil-in-water emulsified composition by the viscosity of the foamable oil-in-water emulsified composition before shaking is more than 1.5.
  • the evaluation criteria for curing inhibitory properties were as follows. ⁇ : The value calculated by the above formula (5) is 40 or less ⁇ : The value calculated by the above formula (5) is over 40
  • Whipping time is 350 seconds or less
  • Whipping time is over 350 seconds
  • the foamable oil-in-water emulsified compositions of Examples 1 to 14 are excellent in emulsification stability as compared with the oil-in-water emulsified compositions of Comparative Examples 1 to 7. Was there. Further, when the whipped cream was used, the curing inhibitory property was excellent and the whipping time was short. In addition, since the foamable oil-in-water emulsified compositions of Examples 1 to 14 contained lauric-based oils and fats, the whipped cream had a good melting in the mouth.
  • the whipped cream has high emulsion stability by containing the fat and oil and the polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
  • a foamable oil-in-water emulsified composition that melts in the mouth and can suppress curing over time can be provided.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

The purpose of the present invention is to provide a foaming oil-in-water emulsion composition is provided which has high emulsion stability and which, when made into whipped cream, melts favorably in the mouth and can be suppressed from hardening over time.　A foaming oil-in-water emulsion composition is provided which contains an oil, and polyglycerin fatty acid esters with an HLB of 5-9 and a melting point of 58-69°C. Further, an air-containing emulsified composition obtained by foaming the aforementioned foaming oil-in-water emulsion composition is provided. Furthermore, a production method of a foaming oil-in-water emulsion composition that contains an oil and polyglycerin fatty acid esters with an HLB of 5-9 and a melting point of 58-69°C is provided which involves at least a step for adding the aforementioned polyglycerin fatty acid esters to the aforementioned oil.

Description

起泡性水中油型乳化組成物及びその製造方法Foamable oil-in-water emulsified composition and its production method
　本技術は、起泡性水中油型乳化組成物及びその製造方法に関する。より詳しくは、乳化安定性が高く、ホイップドクリームにした場合には口どけが良くかつ経時的な硬化を抑制することのできる起泡性水中油型乳化組成物及びその製造方法に関する。 This technology relates to a foamable oil-in-water emulsified composition and a method for producing the same. More specifically, the present invention relates to a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth when made into a whipped cream, and can suppress hardening over time, and a method for producing the same.
　近年、ホイップクリームの製品開発において口どけの良さが求められており、これに対し、例えば、ヤシ油やパーム核油等のラウリン系油脂が原料として用いられている。 In recent years, good melting in the mouth has been required in the product development of whipped cream, whereas lauric oils and fats such as coconut oil and palm kernel oil are used as raw materials.
　しかしながら、これらを原料にした場合、乳化安定性が低く、また、流通過程等における振とうにより、増粘や固化を生じやすいほか、ホイップ後に経時的にクリームが硬くなっていく“締まり”が生じやすいという問題があった。 However, when these are used as raw materials, the emulsification stability is low, thickening and solidification are likely to occur due to shaking in the distribution process, and "tightening" occurs in which the cream becomes harder over time after whipping. There was a problem that it was easy.
　このような問題に対し、例えば、特許文献１には、油脂組成物全体中、上昇融点が３０～３５℃のラウリン系の油脂（Ａ）を６０～９０重量％含有し、構成脂肪酸の内、ラウリン酸を１０～４０重量％、パルミチン酸を２０～３５重量％含有し、且つ飽和型脂肪酸総量５０～７０重量％であるランダムエステル交換油である油脂（Ｂ）を１０～４０重量％、その他の油脂（Ｃ）を０～３０重量％含有する油脂組成物を、起泡性水中油型乳化油脂組成物全体中２０～４０重量％含有させる方法が開示されている。 In response to such a problem, for example, Patent Document 1 contains 60 to 90% by weight of lauric-based oil (A) having a rising melting point of 30 to 35 ° C. in the entire oil / fat composition, and among the constituent fatty acids, 10-40% by weight of fat (B), which is a random transesterified oil containing 10 to 40% by weight of lauric acid, 20 to 35% by weight of palmitic acid, and 50 to 70% by weight of saturated fatty acids, and others. A method is disclosed in which a fat or oil composition containing 0 to 30% by weight of the fat or oil (C) is contained in an amount of 20 to 40% by weight in the entire foamable oil-in-water emulsified fat or oil composition.
　また、特許文献２には、構成脂肪酸中にラウリン酸を４０％以上含み、且つ融点５０℃未満である油脂Ａと、融点５０℃以上の油脂Ｂとを、重量比で油脂Ａ：油脂Ｂ＝９９：１～８７：１３の割合で含み、３５℃のＳＦＣ（固体脂含量）が６％以上、１６％未満であり、１５℃における固体脂含有量と３５℃における固体脂含有量の差が５５～６９％である混合油脂１０～３５重量％を含有させる方法が開示されている。 Further, Patent Document 2 describes fats and oils A containing 40% or more of lauric acid in the constituent fatty acids and having a melting point of less than 50 ° C. and fats and oils B having a melting point of 50 ° C. or higher in a weight ratio of fats and oils A: fats and oils B =. It contains in a ratio of 99: 1 to 87:13, and the SFC (solid fat content) at 35 ° C is 6% or more and less than 16%, and the difference between the solid fat content at 15 ° C and the solid fat content at 35 ° C is A method of containing 10 to 35% by weight of a mixed fat and oil, which is 55 to 69%, is disclosed.
特開２０１０－２２０４８４号公報JP-A-2010-220484 特開２０１１－８３１９５号公報Japanese Unexamined Patent Publication No. 2011-83195
　上述のように、幾つかの方法は従来技術として当業者に知られているが、油脂を構成する脂肪酸に制限があったり、３５℃におけるＳＦＣが高く、口どけの点で納得のいくものでなかったりと、更なる技術の開発が望まれているという実情がある。 As mentioned above, some methods are known to those skilled in the art as prior art, but they are convincing in terms of melting in the mouth due to the limitation of fatty acids constituting fats and oils and the high SFC at 35 ° C. There is a fact that further development of technology is desired.
　そこで、本技術では、乳化安定性が高く、ホイップドクリームにした場合には口どけが良くかつ経時的な硬化を抑制することのできる起泡性水中油型乳化組成物を提供することを主目的とする。 Therefore, in the present technology, it is a main purpose to provide a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress hardening over time. The purpose.
　本願発明者らが鋭意実験検討を行った結果、起泡性水中油型乳化組成物の構成成分に着目し、特定の種類のポリグリセリン脂肪酸エステルを油脂と併用することで、乳化安定性が高く、ホイップドクリームにした場合には口どけが良くかつ経時的な硬化を抑制することのできる起泡性水中油型乳化組成物が得られることを見出し、本技術を完成させるに至った。 As a result of diligent experimental studies by the inventors of the present application, attention was paid to the constituents of the foamable oil-in-water emulsified composition, and by using a specific type of polyglycerin fatty acid ester in combination with fats and oils, the emulsion stability is high. , It has been found that a foamable oil-in-water emulsified composition that melts in the mouth well and can suppress hardening over time can be obtained when it is made into a whipped cream, and has completed this technique.
　すなわち、本技術では、まず、油脂と、ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、を含有する、起泡性水中油型乳化組成物を提供する。
　本技術では、前記油脂は、植物性油脂であってもよい。この場合、前記植物性油脂は、ラウリン系油脂とすることができる。この場合、前記ラウリン系油脂は、構成脂肪酸中にラウリン酸を３５～５５質量％含んでいてもよい。
　また、本技術では、前記ポリグリセリン脂肪酸エステルは、ポリグリセリンの平均重合度が２～１０であってもよい。
　更に、本技術では、前記ポリグリセリン脂肪酸エステルは、エステル化率が２０～４５％であってもよい。
　加えて、組成物１００質量部中、前記油脂は１０～５０質量部であってもよく、組成物１００質量部中、前記ポリグリセリン脂肪酸エステルは０．０１～１質量部であってもよい。 That is, in the present technology, first, a foamable oil-in-water emulsified composition containing a fat and oil and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. is prepared. provide.
In the present technology, the fat and oil may be a vegetable fat and oil. In this case, the vegetable fat or oil can be a lauric-based fat or oil. In this case, the lauric acid-based fat and oil may contain 35 to 55% by mass of lauric acid in the constituent fatty acids.
Further, in the present technique, the polyglycerin fatty acid ester may have an average degree of polymerization of polyglycerin of 2 to 10.
Further, in the present technique, the polyglycerin fatty acid ester may have an esterification rate of 20 to 45%.
In addition, the fat and oil may be 10 to 50 parts by mass in 100 parts by mass of the composition, and the polyglycerin fatty acid ester may be 0.01 to 1 part by mass in 100 parts by mass of the composition.
　また、本技術では、前記起泡性水中油型乳化組成物を起泡させてなる、含気状乳化組成物も提供する。 The present technology also provides an aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition.
　更に、本技術では、油脂と、ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、を含有する起泡性水中油型乳化組成物の製造方法であって、前記油脂中に、前記ポリグリセリン脂肪酸エステルを添加する工程、を少なくとも行う、起泡性水中油型乳化組成物の製造方法も提供する。 Further, in the present technology, a method for producing a foamable oil-in-water emulsified composition containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. Also provided is a method for producing a foamable oil-in-water emulsified composition, which comprises at least performing the step of adding the polyglycerin fatty acid ester to the fat and oil.
　なお、本明細書でいう「起泡性水中油型乳化組成物」は、起泡前のクリーム状の組成物を意味する。 The "foamable oil-in-water emulsified composition" referred to in the present specification means a creamy composition before foaming.
　本技術によれば、乳化安定性が高く、ホイップドクリームにした場合には口どけが良くかつ経時的な硬化を抑制することのできる起泡性水中油型乳化組成物を提供できる。
　なお、本技術の効果は、ここに記載された効果に必ずしも限定されるものではなく、本明細書中に記載されたいずれかの効果であってもよい。 According to the present technology, it is possible to provide a foamable oil-in-water emulsified composition having high emulsion stability, which melts in the mouth well when made into a whipped cream and can suppress curing over time.
The effect of the present technology is not necessarily limited to the effect described here, and may be any effect described in the present specification.
　以下、本技術を実施するための好適な形態について説明する。
　なお、以下に説明する実施形態は、本技術の代表的な実施形態を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, a suitable mode for carrying out the present technology will be described.
It should be noted that the embodiments described below show typical embodiments of the present technology, and the scope of the present technology is not narrowly interpreted by this.
＜１．起泡性水中油型乳化組成物＞
　本技術に係る起泡性水中油型乳化組成物は、油脂と、ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、を含有することを特徴とする。 <1. Foamable oil-in-water emulsified composition>
The foamable oil-in-water emulsified composition according to the present technology is characterized by containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. To do.
　本技術に係る起泡性水中油型乳化組成物では、前記油脂と前記ポリグリセリン脂肪酸エステルとを併用することにより、後述する実施例に示すように、乳化安定性が高く、また、これを用いて調製したホイップドクリームは、口どけが良くかつ経時的な硬化が抑制されたものである。 In the foamable oil-in-water emulsification composition according to the present technology, by using the fat and oil together with the polyglycerin fatty acid ester, as shown in Examples described later, the emulsification stability is high, and this is used. The whipped cream prepared in the above preparation has a good melting in the mouth and is suppressed from hardening over time.
　以下、各構成成分について詳細に説明する。 Hereinafter, each component will be described in detail.
（１）油脂
　本技術において用いられる油脂は特に限定されず、動物性油脂、植物性油脂のいずれも用いることができる。動物性油脂としては、例えば、乳脂、牛脂、ラード、魚油、鯨油、これらの分別油、水素添加油、エステル交換油等が挙げられる。また、植物性油脂としては、例えば、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油、これらの分別油、水素添加油、エステル交換油等が挙げられる。これらの油脂は、１種又は２種以上を組み合わせて用いることができる。 (1) Fats and oils The fats and oils used in this technology are not particularly limited, and either animal fats and oils or vegetable fats and oils can be used. Examples of animal fats and oils include milk fat, beef tallow, lard, fish oil, whale oil, fractionated oils thereof, hydrogenated oil, transesterified oil and the like. Examples of vegetable oils and fats include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, saflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, and shea butter. Examples thereof include monkey fat, cacao fat, coconut oil, palm kernel oil, fractionated oils thereof, hydrogenated oil, ester exchange oil and the like. These fats and oils can be used alone or in combination of two or more.
　本技術では、これらの中でも、前記油脂として植物性油脂を用いることが好ましい。これにより、口どけを更に良好にすることができる。なお、本技術において用いられる油脂として植物性油脂を用いた場合、当該油脂以外の上述した他の油脂を本技術に係る起泡性水中油型乳化組成物中に含んでいてもよい。 Among these, in the present technology, it is preferable to use vegetable fats and oils as the fats and oils. Thereby, the melting in the mouth can be further improved. When a vegetable oil or fat is used as the oil or fat used in the present technology, the above-mentioned other oil or fat other than the oil or fat may be contained in the foamable oil-in-water emulsified composition according to the present technology.
　また、本技術では、前記油脂として植物性油脂を用いる場合、ラウリン系油脂を用いることが好ましい。ここでいう「ラウリン系油脂」とは、トリグリセリドの構成脂肪酸がラウリン酸を主体とする油脂、又はこれを加工して得られる油脂を意味する。なお、本技術において用いられる油脂としてラウリン系油脂を用いた場合、当該油脂以外の上述した他の油脂を本技術に係る起泡性水中油型乳化組成物中に含んでいてもよい。 Further, in the present technology, when vegetable fats and oils are used as the fats and oils, it is preferable to use lauric-based fats and oils. The term "lauric acid-based fat and oil" as used herein means a fat and oil in which the constituent fatty acids of triglyceride are mainly lauric acid, or a fat and oil obtained by processing the same. When a lauric-based fat or oil is used as the fat or oil used in the present technology, the above-mentioned other fat or oil other than the fat or oil may be contained in the foamable oil-in-water emulsified composition according to the present technology.
　本技術では、ラウリン系油脂を用いた場合であっても、後述するポリグリセリン脂肪酸エステルと併用することにより、乳化安定性に優れた組成物であり、調製したホイップドクリームも、口どけが良くかつ経時的な硬化現象も抑制されたものであるといった優れた効果を有する。 In this technology, even when lauric-based fats and oils are used, the composition has excellent emulsion stability when used in combination with the polyglycerin fatty acid ester described later, and the prepared whipped cream also has a good melting in the mouth. Moreover, it has an excellent effect that the curing phenomenon over time is also suppressed.
　前記ラウリン系油脂としては、ヤシ油、パーム核油のほか、これらを原料として得られる油脂であれば特に限定されず、ヤシ油、パーム核油の分別油；ヤシ油、パーム核油、これらの分別油の硬化油；ヤシ油、パーム核油、これらの分別油を主要原料（５０質量％以上）として得られるエステル交換油であってもよい。また、これらの油脂は、１種又は２種以上組み合わせて用いることができる。 The laurin-based fats and oils are not particularly limited as long as they are coconut oil, palm kernel oil, and fats and oils obtained from these as raw materials, and are separated oils of coconut oil and palm kernel oil; coconut oil, palm kernel oil, and the like. Hardened oil of fractionated oil; coconut oil, palm kernel oil, or ester exchange oil obtained by using these fractionated oils as a main raw material (50% by mass or more) may be used. Further, these fats and oils can be used alone or in combination of two or more.
　更に、本技術では、前記油脂としてラウリン系油脂を用いる場合、その構成脂肪酸中にラウリン酸を３５～５５質量％含むものであることが好ましく、４０～５５質量％含むものであることがより好ましい。これにより、口どけを良好にすることができる。
　なお、前記油脂の構成脂肪酸は、基準油脂分析法（暫１７－２００７（キャピラリーガスクロマトグラフ法））に準じて測定することができる。 Further, in the present technology, when a lauric-based fat or oil is used as the fat or oil, the constituent fatty acids preferably contain lauric acid in an amount of 35 to 55% by mass, more preferably 40 to 55% by mass. Thereby, the melting in the mouth can be improved.
The constituent fatty acids of the fats and oils can be measured according to the standard fats and oils analysis method (provisional 17-2007 (capillary gas chromatograph method)).
　また、前記油脂は、本技術に係る起泡性水中油型乳化組成物１００質量部中、１０～５０質量部であることが好ましい。これにより、口どけを更に良好にすることができる。 Further, the oil and fat is preferably 10 to 50 parts by mass in 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology. Thereby, the melting in the mouth can be further improved.
（２）ポリグリセリン脂肪酸エステル
　本技術において用いられるポリグリセリン脂肪酸エステルは、ＨＬＢが５～９であり、かつ、融点が５８～６９℃であることを特徴とする。 (2) Polyglycerin fatty acid ester The polyglycerin fatty acid ester used in the present technology is characterized by having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
　ポリグリセリン脂肪酸エステルは、グリセリン同士を脱水縮合したポリグリセリンと脂肪酸のエステル化反応によって得られ、ポリグリセリンの種類（重合度）、脂肪酸の種類（炭素数、二重結合の数）、エステル組成等により、多種類存在する。そして、その種類毎に著しく異なる性質を示すことが知られている。 The polyglycerin fatty acid ester is obtained by an esterification reaction of polyglycerin and fatty acid obtained by dehydration condensation of glycerin, and the type of polyglycerin (degree of polymerization), type of fatty acid (number of carbon atoms, number of double bonds), ester composition, etc. There are many types. And, it is known that each type exhibits remarkably different properties.
　本技術において、前記ポリグリセリン脂肪酸エステルのＨＬＢは、６～９であることが好ましい。なお、ＨＬＢは、親水性と親油性の程度を表す指標となるものであり、本技術においてはアトラス法により算出した値である。アトラス法によるＨＬＢは、下記式（１）から算出される。 In the present technology, the HLB of the polyglycerin fatty acid ester is preferably 6 to 9. The HLB is an index showing the degree of hydrophilicity and lipophilicity, and is a value calculated by the Atlas method in the present technology. The HLB by the Atlas method is calculated from the following formula (1).
Figure JPOXMLDOC01-appb-M000001
 　Ｓ：ポリグリセリン脂肪酸エステルのけん化価
　Ａ：ポリグリセリン脂肪酸エステルを構成する脂肪酸の酸価
Figure JPOXMLDOC01-appb-M000001
S: Saponification value of polyglycerin fatty acid ester A: Acid value of fatty acids constituting polyglycerin fatty acid ester
　前記ポリグリセリン脂肪酸エステルの融点は、５８～６５℃であることが好ましい。また、その凝固点は、５３～６５℃であることが好ましい。 The melting point of the polyglycerin fatty acid ester is preferably 58 to 65 ° C. The freezing point is preferably 53 to 65 ° C.
　本技術において、前記ポリグリセリン脂肪酸エステルの融点及び凝固点の測定は、従来公知の方法を用いて行うことができ、例えば、示差走査型熱量計（ＤＳＣ）を用いて測定することができる。 In the present technology, the melting point and freezing point of the polyglycerin fatty acid ester can be measured by using a conventionally known method, for example, by using a differential scanning calorimeter (DSC).
　本技術において、前記ポリグリセリン脂肪酸エステルを構成するポリグリセリンは、その平均重合度が限定されるものではないが、２～１０であることが好ましい。ここで、平均重合度は、末端基分析法による水酸基価から算出されるポリグリセリンの平均重合度（ｎ）である。詳しくは、下記式（２）及び（３）から算出される。 In the present technology, the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is not limited, but is preferably 2 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, it is calculated from the following equations (2) and (3).
Figure JPOXMLDOC01-appb-M000002
Figure JPOXMLDOC01-appb-M000002
　上記式（３）中の水酸基価とは、ポリグリセリンに含まれる水酸基数の大小の指標となる数値であり、１ｇのポリグリセリンに含まれる遊離ヒドロキシル基をアセチル化するために必要な酢酸を中和するのに要する水酸化カリウムのミリグラム数をいう。水酸化カリウムのミリグラム数は、社団法人日本油化学会編纂「日本油化学会制定、基準油脂分析試験法、２００３年度版」に準じて算出される。 The hydroxyl value in the above formula (3) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and acetic acid required for acetylating the free hydroxyl group contained in 1 g of polyglycerin is contained in the medium. The number of milligrams of potassium hydroxide required for summing. The number of milligrams of potassium hydroxide is calculated according to "Established by the Japan Oil Chemists'Association, Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists' Society.
　前記ポリグリセリン脂肪酸エステルは、従来公知のエステル化反応により製造することができる。例えば、脂肪酸とポリグリセリンとを水酸化ナトリウム等のアルカリ触媒の存在下でエステル化反応させることにより製造することができる。エステル化は、ポリグリセリン脂肪酸エステルのエステル化率が所望の値になるまで行われる。 The polyglycerin fatty acid ester can be produced by a conventionally known esterification reaction. For example, it can be produced by subjecting a fatty acid and polyglycerin to an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide. Esterification is carried out until the esterification rate of the polyglycerin fatty acid ester reaches a desired value.
　前記ポリグリセリン脂肪酸エステルは、エステル化率が２０～４５％であることが好ましく、２０～４０％であることがより好ましい。ここで、エステル化率とは、水酸基価から算出されるポリグリセリンの平均重合度（ｎ）、このポリグリセリンが有する水酸基数（ｎ＋２）、ポリグリセリンに付加する脂肪酸のモル数（Ｍ）としたとき、下記式（４）で算出される値である。水酸基価とは、上記式（３）により算出される値である。 The polyglycerin fatty acid ester preferably has an esterification rate of 20 to 45%, more preferably 20 to 40%. Here, the esterification rate is defined as the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerin (n + 2), and the number of moles of fatty acid added to polyglycerin (M). Then, it is a value calculated by the following formula (4). The hydroxyl value is a value calculated by the above formula (3).
Figure JPOXMLDOC01-appb-M000003
Figure JPOXMLDOC01-appb-M000003
　前記ポリグリセリン脂肪酸エステルを構成する脂肪酸としては、特に限定されないが、通常炭素数８～２４の飽和又は不飽和の脂肪酸が用いられる。前記脂肪酸は混合物であってもよく、前記脂肪酸の具体例としては、エナント酸、カプリル酸、ペラルゴン酸、カプリン酸、ラウリン酸、ミリスチン酸、ベンタデシル酸、パルミチン酸、パルモトイル酸、マルガリン酸、ステアリン酸、オレイン酸、パクセン酸、リノール酸、リノレン酸、アラキジン酸、アラキドン酸、エルカ酸、ベヘン酸等が挙げられる。 The fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, but a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used. The fatty acid may be a mixture, and specific examples of the fatty acid include enanthic acid, caprylic acid, pelargonic acid, capric acid, lauric acid, myristic acid, bentadecic acid, palmitic acid, palmotolic acid, margaric acid, and stearic acid. , Oleic acid, paxenoic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, behenic acid and the like.
　また、前記ポリグリセリン脂肪酸エステルは、本技術に係る起泡性水中油型乳化組成物１００質量部中、０．０１～１質量部であることが好ましい。これにより、乳化安定性を更に良好とすることができ、経時的な硬化も更に抑制することができる。 Further, the polyglycerin fatty acid ester is preferably 0.01 to 1 part by mass in 100 parts by mass of the foamable oil-in-water emulsified composition according to the present technology. As a result, the emulsion stability can be further improved, and curing over time can be further suppressed.
（３）その他
　本技術に係る起泡性水中油型乳化組成物は、前記油脂及び前記ポリグリセリン脂肪酸エステル以外に、本技術の効果を損なわない範囲で、必要に応じてその他の成分を含んでいてもよい。 (3) Others The foamable oil-in-water emulsified composition according to the present technology contains, if necessary, other components in addition to the fat and oil and the polyglycerin fatty acid ester as long as the effects of the present technology are not impaired. You may.
　本技術に係る起泡性水中油型乳化組成物の水相を構成する水としては、飲用可能なものであれば特に限定されず、例えば、蒸留水、イオン交換樹脂処理水、逆浸透膜（ＲＯ）処理水、限外ろ過膜（ＵＦ）処理水等の精製水、水道水、地下水、涌水等の天然水、アルカリイオン水等が挙げられる。本技術に係る起泡性水中油型乳化組成物１００質量％中の水の含有量も特に限定されず、前記油脂、前記ポリグリセリン脂肪酸エステル、その他の原材料を配合した残余を水とすればよい。 The water constituting the aqueous phase of the foamable oil-in-water emulsifying composition according to the present technology is not particularly limited as long as it is drinkable, for example, distilled water, ion-exchange resin-treated water, reverse osmosis membrane ( RO) treated water, purified water such as ultra-filtered membrane (UF) treated water, tap water, groundwater, natural water such as drenched water, alkaline ionized water and the like can be mentioned. The content of water in 100% by mass of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited, and the residue containing the fat and oil, the polyglycerin fatty acid ester, and other raw materials may be water. ..
　本技術に係る起泡性水中油型乳化組成物の水相を構成するタンパク質としては、食用可能なものであれば特に限定されず、例えば、全卵、卵白、卵黄等の卵タンパク、脱脂乳、脱脂粉乳、全脂肪乳、濃縮乳、脱脂濃縮乳、ホエータンパク、カゼインナトリウム等の乳タンパク、大豆タンパク、小麦タンパク、えんどうタンパク、とうもろこしタンパク等の植物性タンパク、ゼラチン等の動物性タンパク等が挙げられ、好ましくは乳タンパクである。これらのタンパク質は、１種又は２種以上組み合わせて用いることができる。 The protein constituting the aqueous phase of the foamable oil-in-water emulsified composition according to the present technology is not particularly limited as long as it is edible, and for example, egg proteins such as whole egg, egg white, and egg yolk, and defatted milk. , Non-fat milk powder, whole fat milk, concentrated milk, non-fat concentrated milk, whey protein, milk protein such as casein sodium, soybean protein, wheat protein, corn protein, vegetable protein such as corn protein, animal protein such as gelatin, etc. , Which is preferably milk protein. These proteins can be used alone or in combination of two or more.
　本技術に係る起泡性水中油型乳化組成物は、前記ポリグリセリン脂肪酸エステルと他の乳化剤を併用してもよく、例えば、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル（ただし、前記ポリグリセリン脂肪酸エステルを除く。）、グリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン等が挙げられる。これらの乳化剤は、１種又は２種以上組み合わせて用いることができる。 In the foamable oil-in-water emulsified composition according to the present technology, the polyglycerin fatty acid ester may be used in combination with other emulsifiers, for example, sucrose fatty acid ester and polyglycerin fatty acid ester (however, the polyglycerin fatty acid ester). ), Glycerin fatty acid ester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. These emulsifiers can be used alone or in combination of two or more.
　本技術に係る起泡性水中油型乳化組成物は、乳製品を含んでいてもよく、乳製品としては、例えば、生クリーム、バター、バターオイル、牛乳、前記乳タンパク等が挙げられる。これらの乳製品は、１種又は２種以上組み合わせて用いることができる。 The foamable oil-in-water emulsified composition according to the present technology may contain a dairy product, and examples of the dairy product include fresh cream, butter, butter oil, milk, and the milk protein. These dairy products can be used alone or in combination of two or more.
　他の任意成分としては、例えば、クエン酸三ナトリウム等のクエン酸塩、メタリン酸ナトリウム、ピロリン酸ナトリウム、ポリリン酸ナトリウム等のリン酸塩、β－カロテン等の着色料、抽出トコフェロール、Ｌ－アスコルビン酸パルミチン酸エステル等の酸化防止剤、ミルクフレーバー、バニラ香料、オレンジオイル等の着香料、キシロース、ブドウ糖、果糖等の単糖、ショ糖、乳糖、麦芽糖等の二糖類、デキストリン、水飴等の澱粉分解物、マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオース等のマルトオリゴ糖、ソルビトール、マンニトール、マルチトール、還元水飴等の糖アルコール、リン酸架橋澱粉等の加工澱粉、水溶性ヘミセルロース、アラビアガム、カラギナン、カラヤガム、キサンタンガム、グアーガム、タマリンドシードガム、トラガントガム、
ペクチン、ローカストビーンガム等の増粘安定剤等が挙げられる。 Other optional components include, for example, citrates such as trisodium citrate, phosphates such as sodium metaphosphate, sodium pyrophosphate, sodium polyphosphate, colorants such as β-carotene, extracted tocopherol, and L-ascorbin. Antioxidants such as acid palmitate, milk flavors, vanilla fragrances, flavoring agents such as orange oil, monosaccharides such as xylose, glucose and fructose, disaccharides such as sucrose, lactose and maltotriose, starch such as dextrin and starch syrup. Degradants, maltotriose, maltotetraose, maltopentaose, maltohexaose and other maltooligosaccharides, sorbitol, mannitol, maltitol, reduced starch syrup and other sugar alcohols, phosphoric acid cross-linked starch and other processed starch, water-soluble hemicellulose, Arabic gum, caraginan, karaya gum, xanthan gum, guar gum, tamarind seed gum, tragant gum,
Examples thereof include thickening stabilizers such as pectin and locust bean gum.
＜２．含気状乳化組成物＞
　本技術に係る含気状乳化組成物は、前述した本技術に係る起泡性水中油型乳化組成物を起泡（ホイップ）させてなることを特徴とする、“ホイップドクリーム”と呼ばれる起泡状態を呈するものである。 <2. Aerated emulsified composition>
The aerated emulsified composition according to the present technology is characterized in that the foaming oil-in-water emulsified composition according to the present technology is foamed (whipped), and is called "whipped cream". It exhibits a foamy state.
　ホイップ方法は特に限定されず、例えば、オープン式ホイッパー、密閉式連続ホイップマシン等の従来公知のホイップ装置を用いて行うことができる。また、その特性（例えば、粘度、オーバーラン、硬度等）も特に限定されず、用途等に応じて適宜設計することができる。 The whipping method is not particularly limited, and can be performed using, for example, a conventionally known whipping device such as an open type whipping machine or a closed type continuous whipping machine. Further, its characteristics (for example, viscosity, overrun, hardness, etc.) are not particularly limited, and can be appropriately designed according to the application and the like.
　本技術に係る含気状乳化組成物は、本技術に係る起泡性水中油型乳化組成物を用いたものであるため、口どけが良く、経時的な硬化が抑制されたものである。 Since the aerated emulsified composition according to the present technology uses the foamable oil-in-water emulsified composition according to the present technology, it melts in the mouth well and hardening over time is suppressed.
＜３．起泡性水中油型乳化組成物の製造方法＞
　上述した本技術に係る起泡性水中油型乳化組成物の製造方法であって、前記油脂中に、前記ポリグリセリン脂肪酸エステルを添加する工程(Ｉ)、を少なくとも行うことを特徴とする。また、必要に応じて、下記に示す工程（ＩＩ）、工程(ＩＩＩ)、その他の工程等を行ってもよい。 <3. Method for Producing Foamable Oil-in-Water Emulsified Composition>
The method for producing a foamable oil-in-water emulsified composition according to the present technology described above, characterized in that at least the step (I) of adding the polyglycerin fatty acid ester to the fat and oil is performed. Further, if necessary, the following steps (II), step (III), and other steps may be performed.
（１）工程（Ｉ）
　工程（Ｉ）では、本技術に係る起泡性水中油型乳化組成物の油相部を調製する。具体的には、前記油脂の一部又は全部に、前記ポリグリセリン脂肪酸エステルを添加して溶解乃至分散させることで油相部を調製する。 (1) Step (I)
In step (I), the oil phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the oil phase portion is prepared by adding the polyglycerin fatty acid ester to a part or all of the fat and oil to dissolve or disperse it.
（２）工程(ＩＩ)
　工程（ＩＩ）では、本技術に係る起泡性水中油型乳化組成物の水相部を調製する。具体的には、水相部は、水に対し、前記水相を構成するタンパク質や、必要に応じて他の任意成分等を添加し調製する。 (2) Step (II)
In step (II), the aqueous phase portion of the foamable oil-in-water emulsified composition according to the present technology is prepared. Specifically, the aqueous phase portion is prepared by adding a protein constituting the aqueous phase,, if necessary, other optional components, and the like to water.
（３）工程（ＩＩＩ）
　工程（ＩＩＩ）では、油相部と水相部とを混合する。具体的には、工程（ＩＩ）で得られた水相部に工程（Ｉ）で得られた油相部を添加して加温し、混合して予備乳化を行う。 (3) Step (III)
In step (III), the oil phase portion and the aqueous phase portion are mixed. Specifically, the oil phase portion obtained in step (I) is added to the aqueous phase portion obtained in step (II), heated, mixed, and pre-emulsified.
（４）その他の工程
　工程（ＩＩＩ）の後は、コンパウンドタイプとする場合には、生クリームの添加、予備加熱、殺菌、均質化、冷却、エージング等の起泡性水中油型乳化組成物の製造において通常行われるその他の工程を行い、本技術に係る起泡性水中油型乳化組成物を調製する。 (4) Other steps After the step (III), in the case of compound type, a foamable oil-in-water emulsified composition such as addition of fresh cream, preheating, sterilization, homogenization, cooling, and aging. The foamable oil-in-water emulsified composition according to the present technology is prepared by performing other steps usually performed in the production.
　以下、実施例に基づいて本技術を説明する。
　なお、以下に説明する実施例は、本技術の代表的な実施例の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, the present technology will be described based on examples.
It should be noted that the examples described below show examples of typical examples of the present technology, and the scope of the present technology is not narrowly interpreted by this.
＜＜起泡性水中油型乳化組成物の製造＞＞
［使用原料］
　植物性油脂（下記表３に示す２種類）：ラウリン酸４５％の油脂（太陽油脂株式会社製、パーム核油、ヤシ油、及び菜種極度硬化油の混合油脂、融点２７．２℃）。ラウリン酸５１％の油脂（太陽油脂株式会社製、パーム核分別油、パーム核油、及びヤシ油の混合油脂、融点３２．１℃）。
　ポリグリセリン脂肪酸エステル（油相部）：下記表１に示す物性を有するポリグリセリン脂肪酸エステル。
　ポリグリセリン脂肪酸エステル（水相部）：阪本薬品工業株式会社製、製品名「ＳＹグリスターＭＳ－５Ｓ」。
　脱脂粉乳：森永乳業株式会社製。
　カゼインＮａ：ＴＡＴＵＡ社製。
　クエン酸三ナトリウム：扶桑化学工業株式会社製。
　溶解水：イオン交換水。
　クリーム：森永乳業株式会社製（乳脂肪率４８％の北海道クリーム、コンパウンドタイプの場合に使用）。 << Production of foaming oil-in-water emulsified composition >>
[Ingredients used]
Vegetable oils and fats (two types shown in Table 3 below): Oils and fats with 45% lauric acid (manufactured by Taiyo Yushi Co., Ltd., mixed oils and fats of palm kernel oil, coconut oil, and rapeseed extremely hydrogenated oil, melting point 27.2 ° C.). Oils and fats with 51% lauric acid (manufactured by Taiyo Yushi Co., Ltd., mixed oils and fats of palm kernel fractionated oil, palm kernel oil, and coconut oil, melting point 32.1 ° C.).
Polyglycerin fatty acid ester (oil phase part): A polyglycerin fatty acid ester having the physical properties shown in Table 1 below.
Polyglycerin fatty acid ester (water phase part): manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., product name "SY Glycer MS-5S".
Skim milk powder: Made by Morinaga Milk Industry Co., Ltd.
Casein Na: Made by TATUA.
Trisodium citrate: Made by Fuso Chemical Industry Co., Ltd.
Dissolved water: Ion-exchanged water.
Cream: Made by Morinaga Milk Industry Co., Ltd. (Hokkaido cream with a milk fat ratio of 48%, used for compound type).
［製造方法：実施例１～７、９～１４及び比較例１～５］
　実施例１～７、９～１４及び比較例１～５は、ノンデイリータイプとした。
　まず、植物性油脂４５質量部に下記表１に示す実施例１～７、９～１４及び比較例１～５のポリグリセリン脂肪酸エステル０．１質量部を溶解し、油相部を得た。
　次に、溶解水５１．３質量部に、脱脂粉乳３質量部、クエン酸三ナトリウム０．１５質量部、ポリグリセリン脂肪酸エステルＭＳ－５Ｓ０．１５質量部、カゼインＮａ０．３質量部を溶解し、水相部を得た。
　油相部と水相部を混合し、ホモミキサー（プライミクス社製、製品名「Ｔ．Ｋ．　ＨＯＭＯＭＩＸＥＲ　ＭＡＲＫII」）を用いて予備乳化を行い、殺菌工程の後、均質機（三丸機械工業株式会社製）に通液し、全圧５．０ＭＰａ、二段目２．０ＭＰａにて均質工程を行い、冷却工程、エージング工程を行い、実施例１～７、９～１４及び比較例１～５の起泡性水中油型乳化組成物を得た。 [Manufacturing method: Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5]
Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 were non-daily types.
First, 0.1 part by mass of the polyglycerin fatty acid ester of Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 shown in Table 1 below was dissolved in 45 parts by mass of vegetable oil to obtain an oil phase part.
Next, 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 51.3 parts by mass of dissolved water. Obtained the aqueous phase part.
The oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII"), and after the sterilization process, a homogenizer (Sanmaru Kikai Kogyo Co., Ltd.) A homogenizing step is performed at a total pressure of 5.0 MPa and a second stage of 2.0 MPa, and a cooling step and an aging step are carried out. Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 are carried out. A foamable oil-in-water emulsified composition was obtained.
［製造方法：実施例８］
　実施例８は、コンパウンドタイプとした。
　まず、植物性油脂２３質量部に下記表１に示す実施例８のポリグリセリン脂肪酸エステル０．０６質量部を溶解し、油相部を得た。
　次に、溶解水３５．３４質量部に、脱脂粉乳３質量部、クエン酸三ナトリウム０．１５質量部、ポリグリセリン脂肪酸エステルＭＳ－５Ｓ０．１５質量部、カゼインＮａ０．３質量部を溶解し、水相部を得た。
　油相部と水相部を混合し、ホモミキサー（プライミクス社製、製品名「Ｔ．Ｋ．　ＨＯＭＯＭＩＸＥＲ　ＭＡＲＫII」）を用いて予備乳化を行い、４８％クリーム３８質量部を添加し、殺菌工程の後、均質機（三丸機械工業株式会社製）に通液し、全圧５．０ＭＰａ、二段目２．０ＭＰａにて均質工程を行い、冷却工程、エージング工程を行い、実施例８の起泡性水中油型乳化組成物を得た。 [Manufacturing method: Example 8]
Example 8 was a compound type.
First, 0.06 parts by mass of the polyglycerin fatty acid ester of Example 8 shown in Table 1 below was dissolved in 23 parts by mass of vegetable oil to obtain an oil phase part.
Next, 3 parts by mass of defatted milk powder, 0.15 parts by mass of trisodium citrate, 0.15 parts by mass of polyglycerin fatty acid ester MS-5S, and 0.3 parts by mass of casein Na were dissolved in 35.34 parts by mass of dissolved water. Obtained the aqueous phase part.
The oil phase part and the aqueous phase part are mixed, pre-emulsified using a homomixer (manufactured by Primix Corporation, product name "TK HOMOMIXER MARKII"), and 38 parts by mass of 48% cream is added to carry out the sterilization step. After that, the liquid was passed through a homogenizing machine (manufactured by Sanmaru Kikai Kogyo Co., Ltd.), the homogenizing step was performed at a total pressure of 5.0 MPa and the second stage 2.0 MPa, and the cooling step and the aging step were performed. A foamy oil-in-water emulsified composition was obtained.
［製造方法：比較例６及び７］
　また、ポリグリセリン脂肪酸エステルを添加せず、その分溶解水０．１質量部を添加し、上述した実施例１～７、９～１４及び比較例１～５の起泡性水中油型乳化組成物と同様の製造方法により、比較例６及び７の起泡性水中油型乳化組成物を得た。 [Manufacturing method: Comparative Examples 6 and 7]
Further, 0.1 part by mass of dissolved water was added without adding the polyglycerin fatty acid ester, and the foamable oil-in-water emulsified composition of Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 5 described above was added. The foamable oil-in-water emulsified composition of Comparative Examples 6 and 7 was obtained by the same production method as that of the product.
　起泡性水中油型乳化組成物の原料及びその配合量について、下記表２に示す。実施例１～７、９～１４及び比較例１～７はノンデイリータイプの配合であり、実施例８のみコンパウンドタイプの配合とした。また、用いた植物性油脂の脂肪酸組成の割合について、下記表３に示す。実施例１～１３及び比較例１～６は構成脂肪酸中にラウリン酸を４５質量％含む植物性油脂（表３の左側参照）を用い、実施例１４及び比較例７は構成脂肪酸中にラウリン酸を５１質量％含む植物性油脂（表３の右側参照）を用いた。 Table 2 below shows the raw materials for the foamable oil-in-water emulsified composition and the blending amounts thereof. Examples 1 to 7, 9 to 14 and Comparative Examples 1 to 7 were non-daily type formulations, and only Example 8 was a compound type formulation. The percentage of fatty acid composition of the vegetable oils and fats used is shown in Table 3 below. Examples 1 to 13 and Comparative Examples 1 to 6 used vegetable oils and fats containing 45% by mass of lauric acid in the constituent fatty acids (see the left side of Table 3), and Examples 14 and 7 used lauric acid in the constituent fatty acids. (See the right side of Table 3) containing 51% by mass of vegetable oil was used.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
 　上記表３中、ラウリン酸は、炭素数１２（Ｃ１２）で表される。
Figure JPOXMLDOC01-appb-T000006
In Table 3 above, lauric acid is represented by 12 carbon atoms (C12).
＜＜評価＞＞
　得られた実施例１～１４及び比較例１～７の起泡性水中油型乳化組成物の乳化安定性について試験を行った。また、実施例１～１４及び比較例１～７の起泡性水中油型乳化組成物８００ｇ、グラニュー糖６４ｇを卓上型ミキサー（愛工舎社製、製品名「ケンミックスプレミアＫＭＭ７７０」：回転数１８０ｒｐｍ）を用いてホイップし、硬化抑制性及びホイップ時間について試験を行った。 << Evaluation >>
The emulsification stability of the obtained foamable oil-in-water emulsified compositions of Examples 1 to 14 and Comparative Examples 1 to 7 was tested. In addition, 800 g of the foamable oil-in-water emulsified composition of Examples 1 to 14 and Comparative Examples 1 to 7 and 64 g of granulated sugar were mixed with a desktop mixer (manufactured by Aikosha Co., Ltd., product name "Kenmix Premier KMM770": rotation speed 180 rpm. ) Was used to test the hardening inhibitory property and whipping time.
［乳化安定性］
　得られた実施例１～１４及び比較例１～７の起泡性水中油型乳化組成物と、４８時間、１００ｒｐｍの条件にて振とうした起泡性水中油型乳化組成物の粘度を測定し、その粘度変化を確認した。粘度（単位：ｍＰａ・ｓ）は、粘度計（東機産業社製、製品名「ＲＢ－８０Ｌ」）により測定した。下記表４中の数値は、振とう後の起泡性水中油型乳化組成物の粘度を振とう前の起泡性水中油型乳化組成物の粘度で割った値である。 [Emulsification stability]
The viscosities of the obtained foaming oil-in-water emulsified compositions of Examples 1 to 14 and Comparative Examples 1 to 7 and the foaming oil-in-water emulsified composition shaken under the conditions of 100 rpm for 48 hours were measured. Then, the change in viscosity was confirmed. The viscosity (unit: mPa · s) was measured with a viscometer (manufactured by Toki Sangyo Co., Ltd., product name “RB-80L”). The values in Table 4 below are values obtained by dividing the viscosity of the foamable oil-in-water emulsified composition after shaking by the viscosity of the oil-in-water emulsified composition before shaking.
　乳化安定性の評価基準は、以下の通りとした。
○：振とう後の起泡性水中油型乳化組成物の粘度を振とう前の起泡性水中油型乳化組成物の粘度で割った値が１．５以下
×：振とう後の起泡性水中油型乳化組成物の粘度を振とう前の起泡性水中油型乳化組成物の粘度で割った値が１．５超 The evaluation criteria for emulsification stability were as follows.
◯: The value obtained by dividing the viscosity of the foamable oil-in-water emulsified composition after shaking by the viscosity of the oil-in-water emulsified composition before shaking is 1.5 or less ×: Foaming after shaking The value obtained by dividing the viscosity of the oil-in-water emulsified composition by the viscosity of the foamable oil-in-water emulsified composition before shaking is more than 1.5.
［硬化抑制性］
　ホイップ直後とホイップ５分経過後の硬度を測定し、その硬度変化を確認した。硬度（単位：ｍｍ）は、先端角４０°、質量１２ｇのコーンをホイップドクリーム表面から自由落下させ、落下後５秒後のコーンの落下距離を測定し、当該落下距離を硬度とした。下記表４中の数値は、下記式（５）から算出された値である。硬化抑制性の数値が小さい程、硬化抑制の効果が高いことを意味する。 [Hardening inhibitory]
The hardness immediately after whipping and after 5 minutes of whipping was measured, and the change in hardness was confirmed. For the hardness (unit: mm), a cone having a tip angle of 40 ° and a mass of 12 g was freely dropped from the surface of the whipped cream, and the falling distance of the cone 5 seconds after the fall was measured, and the falling distance was defined as the hardness. The values in Table 4 below are the values calculated from the following formula (5). The smaller the value of the curing inhibitory property, the higher the effect of suppressing the curing.
Figure JPOXMLDOC01-appb-M000007
Figure JPOXMLDOC01-appb-M000007
　硬化抑制性の評価基準は、以下の通りとした。
○：上記式（５）で算出された値が４０以下
×：上記式（５）で算出された値が４０超 The evaluation criteria for curing inhibitory properties were as follows.
◯: The value calculated by the above formula (5) is 40 or less ×: The value calculated by the above formula (5) is over 40
［ホイップ時間］
　ホイップ開始からホイップ終了までの時間（単位：秒）を測定した。ホイップドクリームの硬度が、２１．０±３．０ｍｍの範囲に入った時点をホイップ終了とした。 [Whipped time]
The time (unit: seconds) from the start of whipping to the end of whipping was measured. The end of whipping was defined as the time when the hardness of the whipped cream was within the range of 21.0 ± 3.0 mm.
　ホイップ時間の評価基準は、以下の通りとした。
○：ホイップ時間が３５０秒以下
×：ホイップ時間が３５０秒超 The evaluation criteria for whipping time were as follows.
◯: Whipping time is 350 seconds or less ×: Whipping time is over 350 seconds
　評価結果を、下記表４に示す。 The evaluation results are shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　上記表４に示すように、実施例１～１４の起泡性水中油型乳化組成物は、比較例１～７の起泡性水中油型乳化組成物と比較して、乳化安定性に優れていた。また、ホイップドクリームにした場合には、硬化抑制性に優れ、かつ、ホイップ時間も短かった。また、実施例１～１４の起泡性水中油型乳化組成物は、ラウリン系油脂を配合しているため、ホイップドクリームにした場合に口どけも良好であった。 As shown in Table 4 above, the foamable oil-in-water emulsified compositions of Examples 1 to 14 are excellent in emulsification stability as compared with the oil-in-water emulsified compositions of Comparative Examples 1 to 7. Was there. Further, when the whipped cream was used, the curing inhibitory property was excellent and the whipping time was short. In addition, since the foamable oil-in-water emulsified compositions of Examples 1 to 14 contained lauric-based oils and fats, the whipped cream had a good melting in the mouth.
　以上のことから、油脂と、ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、を含有することで、乳化安定性が高く、ホイップドクリームにした場合には口どけが良くかつ経時的な硬化を抑制することのできる起泡性水中油型乳化組成物を提供できることが分かった。
  From the above, the whipped cream has high emulsion stability by containing the fat and oil and the polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C. In some cases, it was found that a foamable oil-in-water emulsified composition that melts in the mouth and can suppress curing over time can be provided.

Claims (10)

  1. 　油脂と、
    　ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、
    を含有する、起泡性水中油型乳化組成物。     With fats and oils
    Polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
    A foamable oil-in-water emulsified composition containing.
  2. 　前記油脂は、植物性油脂である、請求項１に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to claim 1, wherein the oil is a vegetable oil.
  3. 　前記植物性油脂は、ラウリン系油脂である、請求項２に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to claim 2, wherein the vegetable oil is a lauric-based oil.
  4. 　前記ラウリン系油脂は、構成脂肪酸中にラウリン酸を３５～５５質量％含む、請求項３に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to claim 3, wherein the lauric-based fat and oil contains 35 to 55% by mass of lauric acid in the constituent fatty acids.
  5. 　前記ポリグリセリン脂肪酸エステルは、ポリグリセリンの平均重合度が２～１０である、請求項１から４のいずれか一項に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to any one of claims 1 to 4, wherein the polyglycerin fatty acid ester has an average degree of polymerization of polyglycerin of 2 to 10.
  6. 　前記ポリグリセリン脂肪酸エステルは、エステル化率が２０～４５％である、請求項１から５のいずれか一項に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to any one of claims 1 to 5, wherein the polyglycerin fatty acid ester has an esterification rate of 20 to 45%.
  7. 　組成物１００質量部中、前記油脂は１０～５０質量部である、請求項１から６に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to claims 1 to 6, wherein the oil and fat is 10 to 50 parts by mass in 100 parts by mass of the composition.
  8. 　組成物１００質量部中、前記ポリグリセリン脂肪酸エステルは０．０１～１質量部である、請求項１から７のいずれか一項に記載の起泡性水中油型乳化組成物。 The foamable oil-in-water emulsified composition according to any one of claims 1 to 7, wherein the polyglycerin fatty acid ester is 0.01 to 1 part by mass in 100 parts by mass of the composition.
  9. 　請求項１から８のいずれかに記載の起泡性水中油型乳化組成物を起泡させてなる、含気状乳化組成物。 An aerated emulsified composition obtained by foaming the foamable oil-in-water emulsified composition according to any one of claims 1 to 8.
  10. 　油脂と、ＨＬＢが５～９であり、かつ、融点が５８～６９℃である、ポリグリセリン脂肪酸エステルと、を含有する起泡性水中油型乳化組成物の製造方法であって、
    　前記油脂中に、前記ポリグリセリン脂肪酸エステルを添加する工程、
    を少なくとも行う、起泡性水中油型乳化組成物の製造方法。
          A method for producing a foamable oil-in-water emulsified composition containing fats and oils and a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.
    Step of adding the polyglycerin fatty acid ester to the fat and oil,
    A method for producing a foamable oil-in-water emulsified composition.
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