JP6071124B2 - Foamable oil-in-water emulsion and whipped cream - Google Patents

Description

  The present invention relates to a foamable oil-in-water emulsion and a whipped cream foamed from the oil-in-water emulsion.

  Whipped creams obtained by whipping foamable oil-in-water emulsions are widely used for cakes and the like, but whipped creams tend to be preferred because of their recent health consciousness. The low oil content means that the fat content in the whipped cream is approximately 35% by weight or less. When the fat content is reduced, the calories are reduced, but the overrun of the whipped cream becomes too large, resulting in a fluffy texture and unsatisfactory as a favorite food. As an emulsifier blended in a foamable oil-in-water emulsion, reducing the amount of emulsifier that has the effect of taking in air bubbles will keep the whipped cream overrun low and fluffy even when the fat content is reduced A whipped cream having moderate weight and melting in the mouth can be obtained without feeling. Examples of water-soluble emulsifiers that easily capture air bubbles include sucrose saturated fatty acid esters, sorbitan saturated fatty acid esters, polyglycerin saturated fatty acid esters, polyoxyethylene sorbitan saturated fatty acid esters having an HLB of 7 or more. However, when the blending of these emulsifiers is reduced, the roughness and tightness of the cream after whipping become conspicuous.

  As means for solving such problems, polyglycerin unsaturated fatty acid ester having an HLB of 8 or more, sorbitan fatty acid ester and glycerin fatty acid ester, and sucrose fatty acid ester and polyglycerol saturated having an HLB of 5 or more A method of blending at least one fatty acid ester in a specific ratio (Patent Document 1), 1 to 25% starch to compensate for a decrease in shape retention of a low-oil foamable oil-in-water emulsion A method of adding a starch degradation product, oligosaccharide, cellulose, inulin, etc. (Patent Document 2) has been proposed.

JP-A-10-84900 Table 2004/041002

However, in the method described in Patent Document 1, since a water-soluble emulsifier is used, the emulsifier is oriented in a continuous phase in the oil-in-water emulsion, and thus there is a problem that it is easy to feel bitterness peculiar to the emulsifier. Moreover, in the method of patent document 2, since the additive for supplementing shape retention fall is mix | blended, there exist problems, such as a raise of cost, and the fall of the flavor by the starch paste-like unique taste.
The present invention has been made in order to solve the above-mentioned conventional problems, and has excellent emulsification stability and low oil content, but without using starch, starch degradation products, sugars, etc., and overrun after whipping. Foaming water-in-oil that has a low texture, has a moderate weight and melted mouthfeel, is rich in flavor, has good workability, shape retention and water retention, and is glossy and clean. It is to provide a mold emulsion at low cost.

That is, the present invention
(1) A foamable oil-in-water emulsion obtained by emulsifying edible fats and oils using an oil-soluble emulsifier, wherein 15 to 35% by weight of edible fats and oils are used as (A) lecithin, (B) less than HLB5 Sucrose fatty acid ester having an iodine value of 10 or less, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and (C) a salt having an iodine value of 40 to 120 less than HLB5 At least one of sugar fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, (A), (B), (C) in total 0.05 to 1.28 % by weight And emulsifiers (B) and (C) in a weight ratio of (B) :( C) = 20: 1 to 3: 1 , and further contain a thickening polysaccharide. Foamable oil-in-water emulsion,
(2) The foamable oil-in-water emulsion according to (1), wherein the edible fat is a fat having a lauric acid content of 20% or more in all constituent fatty acids,
(3) (C) The foamable oil-in-water emulsion of (1) or (2) above, wherein the emulsifier having an iodine value of less than HLB5 and having an iodine value of 40 to 120 is a monoglycerin fatty acid ester.
(4) The foamable oil-in-water emulsion according to (3), wherein the iodine value of the monoglycerin fatty acid ester is 40 to 100,
(5) The foamable oil-in-water emulsion according to any one of (1) to (4), wherein the thickening polysaccharide is contained in an oil-in-water emulsion in an amount of 0.03 to 1.0% by weight,
(6) The foamable oil-in-water emulsion according to any one of (1) to (5), comprising agar as the thickening polysaccharide,
(7) The thickening polysaccharide is selected from sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose A foamable oil-in-water emulsion according to any one of the above (1) to (6), comprising one or more types
(8) A whipped cream obtained by foaming the foamable oil-in-water emulsion according to any one of (1) to (7) above,
(9) The whipped cream according to (8), wherein the overrun is 50 to 180%,
Is a summary.

  The foamable oil-in-water emulsion of the present invention is excellent in emulsification stability and has a low oil content, and can efficiently obtain a whipped cream with low overrun even without using starch, starch degradation product, sugar, etc. Can be provided at low cost. In addition, the whipped cream obtained by whipping the oil-in-water emulsion of the present invention has a gloss, has an appropriate weight and melted mouthfeel, is rich in flavor, has good shape retention and water retention, etc. Excellent physical properties.

  As the edible oil and fat used in the foamable oil-in-water emulsion of the present invention, liquid, solid animal and vegetable oil and fat, hardened animal and vegetable oil and fat, transesterified oil of animal and vegetable oil and fat, fractionated liquid oil or solid fat, etc. Anything can be used. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cocoa butter, olive oil, palm kernel oil, fish oil, pork fat, Animal fats and oils such as beef tallow, chicken fat, milk fat and the like, and hardened oils or transesterified oils of these fats and oils, liquid oils obtained by separating these fats and oils, solid fats, etc. are mentioned, and one kind selected from these Or 2 or more types can be used. Among these edible fats and oils, it is preferable to adjust the fat and oil blending so that the content of lauric acid in all the constituent fatty acids is 20% or more. Furthermore, it is preferable to adjust the fat and oil blending so that the lauric acid content is 20 to 45%. By using an edible oil and fat adjusted so that the content of lauric acid is 20% or more, it is possible to obtain a whipped cream with good mouth melt and a refreshing feeling. In the present invention, the content of lauric acid in all the constituent fatty acids constituting the edible fat is a value determined by the standard fat analysis method 2.4.2.1-1996 established by the Japan Oil Chemists' Society. .

  The proportion of edible fats and oils in the foamable oil-in-water emulsion is 15 to 35% by weight, preferably 20 to 35% by weight. If the edible fat / oil is less than 15% by weight, the overrun may become very large or may not be hardened even if whipped. If it exceeds 35% by weight, not only the low oil content will be lost, When emulsifier is mixed, the tightness becomes strong.

  The foamable oil-in-water emulsion of the present invention is an emulsion in which edible fats and oils are emulsified in water with an oil-soluble emulsifier. The oil-soluble emulsifier is (A) lecithin, (B) less than HLB5 and having an iodine value of 10 or less. Sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and (C) monoglycerin fatty acid ester having an iodine value of 40 to 120 less than HLB5, It contains 0.05 to 2.0% by weight in total of at least one of sugar fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and polyglycerin fatty acid ester.

  (A) As lecithin, a paste-like refinement containing 30 to 40% by weight of an oil component mainly composed of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and other phospholipids produced as by-products during soybean oil extraction Lecithin, rapeseed oil, safflower oil, other vegetable lecithin derived from corn oil, egg yolk lecithin, fractionated lecithin with varying concentration of specific phospholipid, high-purity powdered lecithin obtained by removing oil from pasty purified lecithin, One or two types of liquid enzymatically decomposed lecithin obtained by enzymatically decomposing paste-like purified lecithin, powdered enzymatically decomposed lecithin from which oil has been removed, and enzymatically decomposed fractionated lecithin in which the concentration of specific phospholipids in the powdered enzymatically decomposed lecithin is changed The above can be used, Chin, fractionated lecithin, high purity powder lecithins are preferred. The emulsifier (A) has a purity of the phospholipid as the main component and is preferably contained in the emulsion in an amount of 0.02 to 1.5% by weight in terms of the amount of phospholipid, and more preferably 0.05 to 1.0. It is more preferable to contain by weight. The emulsifier (A) lecithin used in the present invention is commercially available. For example, SLP products such as SLP-paste SP, SLP-white, SLP-paste lyso manufactured by Sakai Oil Co., Ltd., and Yelkin manufactured by ADM Examples include gold products such as gold lecithin and Yelkin TS lecithin, ultra recording products such as ultra recording P, Showa M lecithin manufactured by Showa Sangyo Co., Ltd., resion P manufactured by Riken Vitamin Co., Ltd., and recimal EL.

  As (B), one or more of sucrose fatty acid ester, monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester of less than HLB5 and having an iodine value of 10 or less are used. However, sucrose fatty acid esters, monoglycerin fatty acid esters, and sorbitan fatty acid esters are preferable, and a combination of sucrose fatty acid ester and monoglycerin fatty acid ester is preferable because it has an effect of reducing tightness of whipped cream. In the said emulsifier (B), a fatty acid will not be specifically limited if it is less than HLB5 and the iodine number was prepared to 10 or less. The emulsifier (B) used in the present invention can be synthesized or commercially obtained. For example, as a sucrose fatty acid ester, S-070, S-170, S manufactured by Mitsubishi Chemical Foods Corporation -270, P-170, B-370, monoglycerin fatty acid ester, Emulsy MS, Emulsy P-100, Poem B-100, manufactured by Riken Vitamin Co., Ltd., sorbitan fatty acid ester, Poem S, manufactured by Riken Vitamin Co., Ltd. -65V, Poem B-150, etc. are mentioned.

  Examples of (C) include monoglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, propylene glycol fatty acid esters, and polyglycerin fatty acid esters having an iodine value of 40 to 120 and less than HLB5. Sucrose fatty acid esters, monoglycerin fatty acid esters, sorbitan fatty acid esters, and polyglycerin fatty acid esters are preferred, and monoglycerin fatty acid esters are preferred because of their good flavor. Examples of monoglycerin fatty acid esters include reactive monoglycerin fatty acid esters and distilled monoglycerin fatty acid esters. By reacting the reactive monoglycerin fatty acid ester under reduced pressure, molecular distillation, etc., one molecule of fatty acid is ester-bonded to one molecule of glycerin. Distilled monoglycerin fatty acid esters having a high monomer content are more preferred. Monoglycerol fatty acid esters having an iodine value of less than HLB5 and having an iodine value of 40 to 120 are esterified products of glycerol and fatty acids, or transesterification products of glycerol and fats and oils, and HLB is 5 or less and iodine values are 40 to 120. Fatty acids and fats and oils are not particularly limited as long as they are prepared as described above. Among monoglycerin fatty acid esters, those having an iodine value of 40 to 100 are preferable, those having an iodine value of 55 to 90 are more preferable, and those having an iodine value of 62 to 78 are particularly preferable. When a monoglycerin fatty acid ester having an iodine value of 40 to 100 is used, it is possible to obtain a whipped cream having a good gloss, less roughness, and a reduced tightness. The emulsifier (C) used in the present invention can be synthesized or commercially obtained. For example, as sucrose fatty acid ester, O-170 manufactured by Mitsubishi Chemical Foods Co., Ltd. or monoglycerin fatty acid ester As a product of Riken Vitamin Co., Ltd. Emergy ML-N, Emulgie OL-100H, Emulgie MU, sorbitan fatty acid ester, Poem O-80V made by Riken Vitamin Co., Ltd., polyglycerin fatty acid ester, manufactured by Sakamoto Pharmaceutical Co., Ltd. Examples thereof include SY glister PO-3S and SY glister DAO-7S.

  In the present invention, the HLB of the emulsifiers (B) and (C) is a value calculated by the following Griffin equation (Atlas method).

(Equation 1)
HLB = 20 × (1-S / A)
In the above formula, S is the saponification value of the ester, and A is the acid value of the fatty acid.

The foamable oil-in-water emulsion of the present invention contains 0.05 to 1.28 % by weight of the emulsifiers (A), (B), and (C) in total, and (B) and (C) Is contained in a weight ratio of (B) :( C) = 20: 1 to 3: 1, a whipped cream having a moderate overrun can be obtained. Furthermore, it is more preferable to contain 0.1 to 1.5% by weight of the emulsifiers (A), (B), and (C) in the emulsion. When the ratio of the emulsifier (B) to (C) is larger than the range of (B) :( C) = 20: 1, the overrun of the whipped cream becomes too large, and the fluffy and unsatisfactory food due to excessive air intake into the cream When the ratio of (B) to (C) is less than the range of (B) :( C) = 3: 1, the overrun is too small, and the roughness and tightness after whipping are conspicuous. In particular, oil-in-water emulsions containing fats and oils with a high proportion of lauric acid in all the constituent fatty acids tend to become tight after whipping, but (B) :( C) = 20: 1 to 3: 1 Even when using fats and oils with a high lauric acid content by containing 0.05 to 2.0% by weight in total of (A), (B) and (C) A whipped cream with an orchid and tight texture can be obtained. The ratio of the emulsifiers (B) and (C) is more preferably (B) :( C) = 10: 1 to 3: 1.
In addition, the ratio of (A) in the total content of the emulsifiers (A), (B), and (C) is a ratio of pure content (phospholipid) in lecithin.

  The foamable oil-in-water emulsion of the present invention may contain other emulsifiers in addition to the emulsifiers (A), (B), and (C), but a water-soluble emulsifier having an HLB of 5 or more. When it contains, since it will feel bitterness peculiar, it is preferable that it is 0.1 weight% or less even if it does not contain a water-soluble emulsifier at all.

The foamable oil-in-water emulsion of the present invention may further contain 0.03 to 1.0% by weight of thickening polysaccharide in the emulsion. Preferably, 0.05 to 0.6% by weight of thickening polysaccharide is contained in the emulsion. When thickening polysaccharides are added, a moderate viscosity is imparted to the emulsion, whipping properties such as moderate hardness after whipping, shortening of whipping time, suppression of overrun increase, etc. A firm texture with melted mouth can be imparted.
Examples of thickening polysaccharides include agar, sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soy polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethyl cellulose, etc. It is done. Among them, agar, sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum are preferred, agar, carrageenan, xanthan gum and tara gum are more preferred, and agar is particularly preferred.
Furthermore, when agar and at least one of the above-mentioned thickening polysaccharides are used in combination, the viscosity can be adjusted appropriately and whipability can be improved more effectively than single use. An excellent texture can be imparted. Preferred thickening polysaccharides in combination with agar include sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose Etc. Among them, a combination of at least one of sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum and agar is more preferable, and at least one of carrageenan, xanthan gum and tara gum is agar. The combined use with is most preferable.

  In the foamable oil-in-water emulsion of the present invention, as long as the intended purpose of the present invention is not impaired, dairy products such as powdered milk, fragrance, preservative, colorant, phosphate, citric acid A salt, a flavoring agent, a pH adjusting agent, and the like can be blended.

  The foamable oil-in-water emulsion of the present invention substantially contains saccharides such as starch, starch degradation product, modified starch, oligosaccharide, sugar alcohol, cellulose, inulin, etc., although the fat content is low. Even if it is not, it has excellent shape retention after whipping, and there is no possibility that the cost increases by adding these, and there is no possibility of adding a paste-like taste peculiar to starch, starch degradation products and processed starch.

  The foamable oil-in-water emulsion of the present invention comprises a water phase in which powdered milk, thickening polysaccharides and the like are dissolved as necessary, and an oil phase of edible fats and oils to which oil-soluble emulsifier is added, at a temperature of about 30 to 80 ° C. After being emulsified, the mixture is sterilized at a high temperature, homogenized with a high-pressure homogenizer, and rapidly cooled. The foamable oil-in-water emulsion thus obtained can be stably refrigerated and stored in a whipped cream with little squeezing when whipped after refrigerated storage, and excellent in flavor and melting in the mouth.

  A whipped cream obtained by adding a suitable amount of the foamable oil-in-water emulsion of the present invention to a 5 coat, 20 coat, 60 coat, 90 coat bowl, etc., whipping with a mixer or whipping with a continuous whipping machine is The overrun is preferably 50 to 180%, more preferably 60 to 170%, and particularly preferably 70 to 160%. If the overrun is less than 50%, the texture becomes too heavy, and the roughness and tightness after whipping become conspicuous. Moreover, when it exceeds 180%, it will become a fluffy texture, and it may become unsatisfactory as a favorite food, and shape retention may not be maintained. The foamable oil-in-water emulsion of the present invention has a whipped cream overrun of 50 to 180% by setting the end point after whipping to an appropriate hardness, for example, 80 to 170 g as measured by a rheometer. Can do. In addition, you may add sugar, a fragrance | flavor, liquor, fruit sauce, chocolate, fresh cream, matcha, milk, an egg, etc. as needed.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
The edible fats and emulsifiers used in the following examples and comparative examples are shown below.

Edible oils and fats Palm oil with a melting point: Lauric acid content 0%, melting point 26 ° C,
Coconut oil: 48% lauric acid content

Emulsifier (A)
Purified lecithin: SLP-paste SP (manufactured by Sakai Oil Co., Ltd., purity 64%)
High purity powdered lecithin: Ultra Rec P (manufactured by ADM, purity 97%)

Emulsifier (B)
Sucrose fatty acid ester: Ryoto sugar ester S-170 (manufactured by Mitsubishi Chemical Foods Corporation, HLB1, iodine value 0.5)
Monoglycerin fatty acid ester-1: Emergy MS (manufactured by Riken Vitamin Co., Ltd., HLB4.3, iodine value 1)
Sorbitan fatty acid ester: Poem S-65V (Riken Vitamin Co., Ltd., HLB3.0, iodine value 0.5)
Monoglycerin fatty acid ester-2: Monoglycerin fatty acid ester synthesized by our company (HLB3.3, iodine value 8)

Emulsifier (C)
Polyglycerin fatty acid ester-1: SY glycerase PO-3S (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB3.0, iodine value 80)
Monoglycerin fatty acid ester-3: Emulgie MU (manufactured by Riken Vitamin Co., Ltd., HLB4.2, iodine value 114)
Monoglycerin fatty acid ester-4: Emergy OL 100H (manufactured by Riken Vitamin Co., Ltd., HLB4.3, iodine value 70)
Monoglycerin fatty acid ester-5: Emulgie ML-N (Riken Vitamin Co., Ltd., HLB4.3, iodine value 50)

Other emulsifiers Polyglycerin fatty acid ester-2: SY glycerase MO-3S (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.8, iodine value 117)
Monoglycerin fatty acid ester-6: Monoglycerin fatty acid ester synthesized by our company (HLB3.3, iodine value 15)
Monoglycerin fatty acid ester-7: Monoglycerin fatty acid ester synthesized by our company (HLB3.3, iodine value 36)

  The monoglycerin fatty acid ester-2 of the emulsifier (B) and the monoglycerin fatty acid esters-6 and -7 of other emulsifiers were prepared by the following method. Rapeseed white oil (iodine value 115) and rapeseed extremely hardened oil (iodine value 0) were mixed at 7:93, 13:83, and 31:69, respectively. Thereafter, each mixed fat and glycerin was transesterified under an alkali catalyst to remove unreacted glycerin, thereby obtaining a mixture of mono, di, and triglycerin fatty acid esters. This was further fractionated by molecular distillation to increase the purity of the monoglyceride. These iodine values were 8, 15, and 36, respectively.

Examples 1-24
Foamable oil-in-water emulsions having the formulations (% by weight) shown in Tables 1 and 2 were prepared. Emulsifiers (A) to (C) were added to the edible oil and fat to form an oil phase. On the other hand, the water phase was prepared by adding skim milk powder, sodium metaphosphate and, if necessary, thickening polysaccharides to water. The aqueous phase and the oil phase are heated to 60 ° C., the oil phase is added to the aqueous phase and emulsified by stirring, and then the median diameter of the final foamable oil-in-water emulsion particle is 1.0 with a high-pressure homogenizer. Homogenized to be ~ 2.5 μm. The obtained foamable oil-in-water emulsion is sterilized at a high temperature, further rapidly cooled to 5 ° C., refrigerated for 48 hours, and granulated sugar is added to 1 kg of the foamable oil-in-water emulsion obtained in a 5-coat bowl. 100 g was mixed and whipped under high speed conditions using a Hobart mixer N-50 (manufactured by Hobart Japan Co., Ltd.). Tables 3 and 4 show the whipping time and the properties of the obtained whipped cream.

* 1: Cream obtained by whipping is packed in a plastic cup, and the hardness immediately after is measured with a rheometer using a sphere with a diameter of 25 mm as a plunger at a measurement speed of 50 mm / min and a constant depth of 20 mm. Obtained by measuring. The place where this hardness is 115 to 135 g was set as the end point, and the whipping time was determined.

* 2: The overrun was calculated from the following formula.

(Equation 2)
Overrun (%) = (W1-W2) ÷ W2 × 100
However, W1 is a weight of the foamable oil-in-water emulsion of a fixed volume, and W2 is a weight of the foamable oil-in-water emulsion after a fixed volume of whipping.

* 3: The cream obtained by whipping was squeezed out from the squeeze bag to make a flower, and the shape retention was determined from the shape after holding at 15 ° C. for 24 hours according to the following criteria.
◎ No change in shape and shape immediately after artificial flowering.
○ Slightly changed from the shape immediately after artificial flowering.
△ Clearly changed compared to the shape immediately after artificial flowering.
× Significant change compared to the shape immediately after artificial flowering.

* 4: Water retention The cream obtained by whipping the foamable oil-in-water emulsion was made into a flower, held at 15 ° C for 24 hours, and then the water retention was judged by the following criteria by the exudation of moisture on the surface. .
◎ No seepage of water is observed.
○ Slight moisture seepage is observed.
Δ: Moisture exudation can be easily confirmed.
X A remarkable exudation of moisture was observed.

* 5: Ten panelists taste the cream obtained by whipping, 5 points for very good mouth melt, 4 points for good mouth melt, 3 points for normal mouth melt, slightly worse for mouth melt Two items were evaluated, and one with poor mouth melting was evaluated as one point, and mouth melting was determined according to the following criteria.
◎ Average score is 4 or more ○ Average score is 3 or more and less than 4 △ Average score is 2 or more and less than 3 × Average score is less than 2

* 6: The cream obtained by whipping was visually judged based on the following criteria.
◎ There is enough gloss, and the appearance is beautiful. ○ There is gloss, but slight roughness is observed. △ There is little gloss and the roughness is noticeable. × There is almost no gloss and it is extremely rough.

* 7: The cream obtained by whipping is packed in a plastic cup, and the hardness immediately after it is held at 15 ° C for 30 minutes is measured with a rheometer using a 25 mm diameter ball as a plunger. The constant depth measurement was performed under the conditions of 50 mm / min and a constant depth of 20 mm. The “squeeze rate” was defined by the following formula, and the tightness was determined according to the following criteria.

(Equation 3)
Tightening rate = Hardness after 30 minutes / Hardness immediately after × 100 (%)
◎ Tightness rate is less than 130% ○ Tightening rate is 130% or more and less than 150% △ Tightening rate is 150% or more and less than 170% × Tightening rate is 170% or more

* 8: Ten panelists taste the cream obtained by whipping, 5 points are very good for flavor, 4 points are good, 3 points are neither, 2 points are not good, 1 point is The score was given on the basis of bad, and the flavor was judged on the basis of the following criteria.
◎ Average score is 4 or more ○ Average score is 3 or more and less than 4 △ Average score is 2 or more and less than 3 × Average score is less than 2

* 9: Ten panelists tasted the cream obtained by whipping, and 7 items of “feel good”, “good”, “normal”, “slightly”, “light”, “slightly heavy”, “heavy” We selected the one that seemed most applicable, and the one that gained the majority was selected as the texture evaluation of the sample. If none of the items gained a majority, they were narrowed down to the top two items and re-evaluated, and the item with the majority was selected as the texture evaluation for the sample.

Comparative Examples 1-9
A foamable oil-in-water emulsion having the composition (% by weight) shown in Table 5 was prepared. Emulsifiers (A) to (C) were added to the edible oil and fat to form an oil phase. On the other hand, the water phase was prepared by adding skim milk powder, sodium metaphosphate and, if necessary, thickening polysaccharides to water. The aqueous phase and the oil phase are heated to 60 ° C., the oil phase is added to the aqueous phase and emulsified by stirring, and then the median diameter of the final foamable oil-in-water emulsion particle is 1.0 with a high-pressure homogenizer. Homogenized to be ~ 2.5 μm. The obtained foamable oil-in-water emulsion is sterilized at a high temperature, further rapidly cooled to 5 ° C., refrigerated for 48 hours, and granulated sugar is added to 1 kg of the foamable oil-in-water emulsion obtained in a 5-coat bowl. 100 g was mixed and whipped under high speed conditions using a Hobart mixer N-50 (manufactured by Hobart Japan Co., Ltd.). Table 6 shows the whipping time and the properties of the obtained whipped cream.

Claims (9)

A foamable oil-in-water emulsion obtained by emulsifying edible fats and oils with an oil-soluble emulsifier, comprising 15 to 35% by weight of edible fats and oils, (A) lecithin as an oil-soluble emulsifier, (B) iodine value of less than HLB5 and 10 At least one of the following sucrose fatty acid esters, monoglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and propylene glycol fatty acid esters, and (C) sucrose fatty acid esters having an iodine value of 40 to 120 less than HLB5 , Monoglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, containing 0.05 to 1.28 % by weight in total, emulsifier (B) And (C) weight ratio And (B) :( C) = 20: 1 to 3: 1 , and further contains a thickening polysaccharide .   The foamable oil-in-water emulsion according to claim 1, wherein the edible fat is a fat having a lauric acid content of 20% or more in all constituent fatty acids.   (C) The foamable oil-in-water emulsion according to claim 1 or 2, wherein the emulsifier having an iodine value of 40 to 120 and less than HLB5 is a monoglycerin fatty acid ester.   The foamable oil-in-water emulsion according to claim 3, wherein the monoglycerin fatty acid ester has an iodine value of 40 to 100.   The foamable oil-in-water emulsion according to any one of claims 1 to 4, comprising 0.03 to 1.0% by weight of the thickening polysaccharide in the oil-in-water emulsion. The foamable oil-in-water emulsion according to any one of claims 1 to 5 , comprising agar as the thickening polysaccharide. As a thickening polysaccharide, one kind selected from sodium alginate, carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharide, tara gum, locust bean gum, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose Or the foamable oil-in-water emulsion in any one of Claims 1-6 containing 2 or more types.   The whipped cream which foamed the foamable oil-in-water emulsion in any one of Claims 1-7.   The whipped cream according to claim 8, wherein the overrun is 50 to 180%.