JP7312922B2 - Foamable oil-in-water emulsified fat composition, whipped cream for normal temperature sale, food, and method for producing the foamable oil-in-water emulsified fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a foamable oil-in-water emulsified fat composition for whipped cream, whipped cream whipped with the composition for sale at room temperature, and food containing the whipped cream.

In recent years, food products that can be sold at room temperature and have a long shelf life have become important from the viewpoint of equipment and energy in terms of food sales. Therefore, from the viewpoint of good compatibility with such sweets and breads, a whipped cream that melts well in the mouth, has a light and soft texture, does not lose its shape even at room temperature, has good shape retention, and is difficult to syneresis is desired.

In order to make it possible to sell it at room temperature, it is common to increase the amount of sugar to strengthen the bacteriostatic action, or to use fats and oils with a high melting point to improve the shape retention. If the overrun is low in that state, the melt in the mouth is poor, resulting in a sweet whipped cream with a heavy texture. Therefore, in order to increase the overrun, emulsifiers are usually used extensively or hydroxypropylmethylcellulose (HPMC) is used. However, the shape retention at room temperature and syneresis resistance are still insufficient, and if the amount of emulsifier is too much, a bad taste is felt.

For example, in US Pat. No. 5,200,000, high overrun, hardness (mouthfeel) comprising (a) water-soluble carbohydrates, (b1) hydrogenated vegetable fat, (c) an emulsifier formulation having an HLB of less than 9, (d1) a first HPMC, (d2) a second HPMC, (e) a protein, and (g) water, wherein the weight ratio of the first HPMC (d1) to the second HPMC (d2) is within a specified range. Disclosed is a whipped topping composition having , height change rate, and good water syneresis.

However, although the whipped topping composition of Example 1 had an overrun of 292% and had good shape retention and syneresis resistance after 5 days at 25°C, its water content was low and its HPMC content was high, resulting in poor meltability in the mouth. The whipped topping composition of Example 2 has an overrun of 309%, a high HPMC content but a large amount of water, and although there is no problem in melting in the mouth, the syneresis resistance is insufficient, and syneresis occurs in 1 day at 25 ° C. Therefore, it cannot be sold at room temperature.

WO2014/063327

An object of the present invention is to provide a whipped cream that has a high overrun, shape retention and syneresis resistance, and does not melt in the mouth, even though it can be easily sold at room temperature, and a foaming oil-in-water emulsified oil composition that is a raw material for the whipped cream.

As a result of intensive studies by the present inventors to solve the above problems, the present inventors have found that a whipped cream obtained by whipping a foamable oil-in-water emulsified oil composition containing specific amounts of fat, water, sugars, and protein, specific amounts of three types of specific emulsifiers, specific amounts of two specific polysaccharides, a specific amount of calcium, a specific amount of a specific oil in the oil, and a median diameter of oil droplets within a specific range. The present inventors have found that the shape retention and syneresis resistance of 5 days can be realized with no problem of melting in the mouth, and have completed the present invention.

That is, in the first aspect of the present invention, the entire foamable oil-in-water emulsified oil composition contains 15 to 40% by weight of fat, 25 to 57% by weight of water, 20 to 35% by weight of sugar (dry weight), and 0.048 to 0.8% by weight of protein. 06 to 0.25% by weight, emulsifier B/emulsifier A (weight ratio) is 0.2 to 0.67, emulsifier C/(emulsifier A + emulsifier B) (weight ratio) is 0.09 to 0.5, polysaccharide X is 0.01 to 0.4% by weight, polysaccharide Y is 0.1 to 0.3% by weight, and polysaccharide Y/polysaccharide X (weight ratio) is 0.25 to 30, and calcium is added. A foaming oil-in-water emulsified oil composition (fat A:C₁₂Fats and oils containing 50 to 60% by weight of the following saturated fatty acids in the total constituent fatty acids, SFC at 25 ° C. of 20 to 85%, and SFC at 35 ° C. of 3 to 15%, emulsifier A: HLB is 12 to 18, and C₁₆～C₁₈A polysorbate containing 90 to 100% by weight of total saturated fatty acids in total, emulsifier B: HLB is 0 to 9, and C₁₆～C₁₈A polyglycerin fatty acid ester containing 90 to 100% by weight of the total saturated fatty acids in total, emulsifier C: C₁₆～C₁₈Distilled glycerin fatty acid monoester, polysaccharide X: deacylated gellan gum, polysaccharide Y: 2% aqueous solution with a viscosity of 20 to 110 mPa s at 20 ° C.).

For the foamable oil-in-water emulsified oil composition, the HLB (weighted average) of the mixture of emulsifier A, emulsifier B and emulsifier C in the foamable oil-in-water emulsified oil composition is preferably 9.5 to 12.9.

In the foamable oil-in-water emulsified oil composition, it is preferable to contain 0.04 to 0.3% by weight of emulsifier D in the entire foamable oil-in-water emulsified oil composition, 0.02 to 0.15% by weight of emulsifier E in the oil phase, and 0.02 to 0.15% by weight of emulsifier F in the aqueous phase (emulsifier D: sorbitan fatty acid ester, emulsifier E: sucrose fatty acid ester with HLB of 0 to less than 6, emulsifier F: sucrose fatty acid ester with HLB of 6 or more and 18 or less).

The second aspect of the present invention relates to a whipped cream for sale at room temperature, which is obtained by whipping the foamable oil-in-water emulsified fat composition described above and has an overrun of 200 to 350%.

A third aspect of the present invention relates to a food product obtained by sandwiching, nappe, filling or topping the above whipped cream for sale at room temperature.

The fourth aspect of the present invention is a method for producing a foamable oil-in-water emulsified oil composition containing 15 to 40% by weight of oil and 25 to 57% by weight of water in the entire foamable oil-in-water emulsified oil composition, a content of 48 to 100% by weight of oil A in the entire oil and fat, and a median diameter of oil droplets of 0.1 to 1.2 μm. 3 to 0.5% by weight, 20 to 35% by weight (dry weight) of saccharides, 0.048 to 0.8% by weight of protein, 0.01 to 0.4% by weight of polysaccharide X, 0.1 to 0.3% by weight of polysaccharide Y, 2 to 75 ppm of calcium, and polysaccharide Y/polysaccharide X (weight ratio) is 0.25 to 30. Emulsifier B/emulsifier A (weight ratio) is 0.2-0.67 and emulsifier C/(emulsifier A + emulsifier B) (weight ratio) is 0.09-0.5. Pre-emulsification is performed by adding an oil phase portion dissolved in the above-mentioned oil and fat, and pre-emulsifying. The present invention relates to a method for producing a foamable oil-in-water emulsified fat composition used for producing whipped cream for sale at room temperature, characterized by sterilizing after homogenizing with the pressure of a.

According to the present invention, it is possible to provide a whipped cream that has a high overrun, has shape retention and syneresis resistance, and does not melt in the mouth, even though it can be easily sold at room temperature, and a foaming oil-in-water emulsified oil composition that is a raw material for the whipped cream.

The present invention will be described in more detail below. The foamable oil-in-water emulsified fat composition of the present invention is an oil-in-water emulsion consisting of an oil phase portion and an aqueous phase portion and has foamability, and contains specific fats and oils, water, sugars, proteins, emulsifiers, polysaccharides and calcium, and the median diameter of the oil droplets is within a specific range.

The entire foamable oil-in-water emulsified fat composition preferably contains 15 to 40% by weight of the fat. 20 to 40% by weight is more preferred, and 20 to 35% by weight is even more preferred. If it is less than 15% by weight, sufficient shape retention may not be obtained for sale at room temperature, and if it is more than 40% by weight, melting in the mouth may become problematic. And as said fats and oils, the fats and oils A are included at least.

The fat A contains 50 to 60% by weight of _C12 or lower saturated fatty acids in the total constituent fatty acids, and has an SFC of 20 to 85% at 25°C and an SFC of 3 to 15% at 35°C. The SFC at 25°C is more preferably 50-85%, even more preferably 60-85%. More preferably, the SFC at 35°C is 3-12%. If the SFC at 25°C is lower than 20%, sufficient shape retention and water separation resistance for normal temperature sales may not be obtained, and if it is higher than 85%, melting in the mouth may become problematic. If the SFC at 35°C is lower than 3%, sufficient shape retention and water separation resistance for sale at room temperature may not be obtained. Here, SFC is solid fat content, and measurement of SFC is performed based on IUPAC 2.150 (a). The composition of the constituent fatty acids is measured by the FID constant temperature gas chromatography method. The FID constant temperature gas chromatograph method is performed according to the method described in "2.4.2.1 Fatty acid composition" of "Standard oil analysis test method" edited by Japan Oil Chemists' Association (published in 1996).

The content of the fat A is preferably 48 to 100% by weight, more preferably 60 to 90% by weight, still more preferably 60 to 80% by weight, and particularly preferably 60 to 70% by weight, based on the total amount of fat contained in the foamable oil-in-water emulsified fat composition. If it is less than 48% by weight, sufficient shape retention and water separation resistance for normal temperature sales may not be obtained.

The fats and oils may contain other edible fats and oils other than the fats and oils A as long as the effects of the present invention are not impaired. Such other edible fats and oils are not particularly limited as long as they can be used for whipped cream, and examples include palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, plant-derived fats and oils such as cottonseed oil, animal-derived fats and oils such as milk fat, fractionated oils of these fats and oils, extremely hardened oils, interesterified oils, and mixed oils of these fats and oils. Coconut oil, palm kernel oil, and the like are preferred from the viewpoint of improving melting in the mouth.

The entire foamable oil-in-water emulsified oil composition preferably contains 25 to 57% by weight of water, more preferably 30 to 50% by weight, and even more preferably 30 to 49% by weight. If the amount is less than 25% by weight, the emulsion stability may deteriorate. In the present invention, the bacteriostatic action means the action of suppressing the growth of general viable bacteria.

The content of the saccharides is preferably 20 to 35% by weight, more preferably 20 to 30% by weight, and even more preferably 22 to 29% by weight in the entire foamable oil-in-water emulsified oil composition. If it is less than 20% by weight, sufficient shape retention and syneresis resistance for normal temperature sales may not be obtained, or the bacteriostatic action may become too weak. If it is more than 35% by weight, the overrun may not be high.

Examples of the saccharides include sugars such as refined sugar, brown sugar, granulated sugar, processed sugar, and liquid sugar, sugars such as starch syrup, glucose, isomerized sugar, fructose, maltose, and lactose, and sugar alcohols such as reduced starch syrup and reduced maltose starch syrup, and at least one selected from these groups can be used.

The protein content is preferably 0.048 to 0.8% by weight, more preferably 0.1 to 0.5% by weight, and still more preferably 0.15 to 0.4% by weight in the entire foamable oil-in-water emulsified oil composition. If the amount is less than 0.048% by weight, sufficient syneresis resistance for normal temperature sales may not be obtained, or the texture of the inner layer of the whipped cream may be deteriorated.

Examples of the protein include casein protein, whey protein, soybean protein, and pea protein, and at least one selected from these groups can be used. From the viewpoint of good flavor and acid resistance, it is preferable to use whey protein.

The emulsifier includes at least three types of emulsifier A, emulsifier B, and emulsifier C, which are described below.

The emulsifier A is a polysorbate having an HLB of 12 to 18 and containing 90 to 100% by weight in total of C ₁₆ to C ₁₈ saturated fatty acids based on the total constituent fatty acids. The HLB is preferably 14 to 16, and the C ₁₆ to C ₁₈ saturated fatty acid is preferably polyoxyethylene sorbitan monostearate.

The emulsifier A is added to the aqueous phase, and its content is preferably 0.3 to 0.5% by weight, more preferably 0.35 to 0.5% by weight, more preferably 0.4 to 0.5% by weight, based on the entire foamable oil-in-water emulsified oil composition. If it is less than 0.3% by weight, the overrun may not be high. If the amount is more than 0.5% by weight, the effects of the present invention may reach a plateau, meltability in the mouth may become problematic, or the flavor may deteriorate.

The emulsifier B has an HLB of 0-9, preferably 5-9, more preferably 7-9, still more preferably 8-9. Further, the emulsifier B is a polyglycerin fatty acid ester containing 90 to 100% by weight of C ₁₆ to C ₁₈ saturated fatty acids in total in the total constituent fatty acids, and preferred C ₁₆ to C ₁₈ saturated fatty acids include hexaglycerin tristearate, hexaglycerin pentastearate, tetraglycerin monostearate, tetraglycerin tristearate, and tetraglycerin pentastearate.

The emulsifier B is added to the oil phase, and its content is preferably 0.1 to 0.25% by weight, more preferably 0.13 to 0.22% by weight, more preferably 0.15 to 0.22% by weight, and particularly preferably 0.18 to 0.22% by weight, based on the entire foamable oil-in-water emulsified oil composition. If the amount is less than 0.1% by weight, the overrun may not be high, or meltability in the mouth may become problematic.

The emulsifier C is a distilled glycerin fatty acid monoester (monoglyceride) containing C ₁₆ to C ₁₈ saturated fatty acids in an amount of 90 to 100% by weight based on the total constituent fatty acids, and has an HLB of about 4. Emulsifier C is preferably glycerin monostearate.

The emulsifier C is added to the oil phase, and its content is preferably 0.06 to 0.25% by weight, more preferably 0.1 to 0.22% by weight, more preferably 0.13 to 0.22% by weight, particularly preferably 0.15 to 0.22% by weight, and most preferably 0.18 to 0.22% by weight, based on the entire foamable oil-in-water emulsified oil composition. If the amount is less than 0.06% by weight, the overrun may not be high.

The emulsifier B/the emulsifier A (weight ratio) is preferably 0.2 to 0.67, more preferably 0.26 to 0.57. If the ratio is out of the above range, the overrun may not become high.

The weight ratio of emulsifier C/(emulsifier A+emulsifier B) is preferably 0.09 to 0.5, more preferably 0.14 to 0.42, even more preferably 0.18 to 0.42. If the ratio is less than 0.09, overrun may not be high, and if it is more than 0.5, sufficient shape retention for normal temperature sales may not be obtained.

Furthermore, from the viewpoint of increasing the overrun, the HLB (weighted average) of the mixture of the emulsifier A, the emulsifier B and the emulsifier C in the foamable oil-in-water emulsified oil composition is preferably 9.5 to 12.9, more preferably 10 to 12.

In addition, from the viewpoint of further improving shape retention and water separation resistance, it is preferable to add a specific amount of emulsifier D to the oil phase, a specific amount of emulsifier E to the oil phase, and a specific amount of emulsifier F to the water phase in the entire foamable oil-in-water emulsified oil composition.

The emulsifier D is a sorbitan fatty acid ester and preferably has an HLB of 4-7. Preferred types of constituent fatty acids are palmitic acid and stearic acid. Sorbitan monostearate is particularly preferred as the sorbitan fatty acid ester.

The emulsifier D is added to the oil phase, and its content is preferably 0.04 to 0.3% by weight, more preferably 0.05 to 0.29% by weight, and still more preferably 0.07 to 0.27% by weight, based on the entire foamable oil-in-water emulsified oil composition.

The emulsifier E is a sucrose fatty acid ester having an HLB of 0 or more and less than 6, more preferably 1 or more and less than 6, and still more preferably 2 or more and less than 6. Preferred types of constituent fatty acids are palmitic acid and stearic acid.

The emulsifier E is added to the oil phase, and its content is preferably 0.02 to 0.15% by weight, more preferably 0.03 to 0.14% by weight, and still more preferably 0.04 to 0.13% by weight, based on the entire foamable oil-in-water emulsified oil composition.

The emulsifier F is a sucrose fatty acid ester having an HLB of 6 or more and 18 or less, more preferably 8 or more and 18 or less, and still more preferably 10 or more and 18 or less. Preferred types of constituent fatty acids are palmitic acid and stearic acid.

The emulsifier F is added to the aqueous phase, and its content is preferably 0.02 to 0.15% by weight, more preferably 0.03 to 0.14% by weight, and still more preferably 0.04 to 0.13% by weight, based on the entire foamable oil-in-water emulsified oil composition.

The polysaccharides include at least two types of polysaccharides X and Y, and are described below.

The polysaccharide X is deacylated gellan gum from which acyl groups have been removed. The polysaccharide X is added to the aqueous phase, and its content is preferably 0.01 to 0.4% by weight, more preferably 0.03 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, and particularly preferably 0.05 to 0.15% by weight, based on the entire foamable oil-in-water emulsified oil composition. If the amount is less than 0.01% by weight, sufficient syneresis resistance may not be obtained for sale at room temperature.

The polysaccharide Y is hydroxypropyl methylcellulose (abbreviation: HPMC) having a viscosity of 20 to 110 mPa·s in a 2% aqueous solution at 20° C. The viscosity is preferably 20 to 80 mPa·s, more preferably 30 to 70 mPa·s. If the viscosity is less than 20 mPa·s, sufficient syneresis resistance may not be obtained for sale at room temperature, and if it is more than 110 Pa·s, melting in the mouth may become a problem. Here, the viscosity can be measured using a Brookfield viscometer (manufactured by TOKIMEC INC.).

The polysaccharide Y is added to the aqueous phase, and its content is preferably 0.1 to 0.3% by weight, more preferably 0.13 to 0.3% by weight, more preferably 0.15 to 0.3% by weight, and particularly preferably 0.15 to 0.25% by weight, based on the entire foamable oil-in-water emulsified oil composition. If the amount is less than 0.1% by weight, sufficient syneresis resistance may not be obtained for sale at room temperature, and if it is more than 0.3% by weight, melting in the mouth may become problematic.

Polysaccharide Y/polysaccharide X (weight ratio) is preferably 0.25 to 30, more preferably 0.75 to 10, even more preferably 1.8 to 8, and particularly preferably 1.8 to 5. When the ratio is less than 0.25, sufficient shape retention may not be obtained for normal temperature sales, and when it is more than 30, overrun may not be high.

The foamable oil-in-water emulsified fat composition contains calcium, and raw milk, milk, skimmed milk, skim milk powder, whole milk powder, buttermilk, buttermilk powder, skimmed concentrated milk, whole fat concentrated milk, sweetened condensed milk, sugar-free condensed milk, cream, butter, cheese, whey powder, whey permeate powder, whey protein, casein protein, whey minerals, and other calcium-containing dairy products derived from raw milk, and calcium carbonate. , calcium lactate, calcium chloride, calcium sulfate and the like, and at least one selected from these groups can be used. From the viewpoint of flavor, it is particularly preferable to use buttermilk powder, whey permeate powder, and whey protein.

The calcium is added to the aqueous phase, and its content is preferably 2 to 75 ppm, more preferably 20 to 70 ppm, and even more preferably 20 to 62 ppm in the entire foamable oil-in-water emulsified oil composition. If it is less than 2 ppm, sufficient shape retention may not be obtained for normal temperature sales, and if it is more than 75 ppm, overrun may not be high.

The foamable oil-in-water emulsified fat composition of the present invention may contain other emulsifiers, thickeners, dairy ingredients, flavoring agents, preservatives, shelf life improvers, coloring agents, fragrances, salts, vitamins, minerals, antioxidants, and other food ingredients other than those described above, as necessary, as long as the effects of the present invention are not impaired.

Examples of the other emulsifiers include polysorbates other than emulsifier A, polyglycerin fatty acid esters other than emulsifier B, glyceric fatty acid monoesters other than emulsifier C, sucrose fatty acid esters other than emulsifiers E and F, and propylene glycol fatty acid esters. Synthetic emulsifiers, and soybean lecithin. At least one selected from these groups can be used.

Examples of the thickener include gellan gum having an acyl group, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose that does not correspond to emulsifier Y, crystalline cellulose, microcrystalline cellulose, starch, dextrin, etc. At least one selected from these groups can be used.

As the raw milk material, the raw milk mentioned above as the calcium supply source, or a processed milk product derived from raw milk containing calcium may be used. Further, proteins contained in the raw milk material may be separated and fractionated by UF membrane or ion exchange resin treatment, and salts of milk proteins such as sodium caseinate and potassium caseinate may be used, and at least one selected from these groups may be used.

Examples of the flavoring agent include those obtained by subjecting the milk raw material to enzymatic decomposition, heating, separation, fractionation, etc., and at least one kind from these groups can be used.

Examples of the preservatives include those that can be used for foods such as sorbic acid, potassium sorbate, milt protein (protamine), and at least one selected from these groups can be used.

From the viewpoint of bacteriostatic action and water solubility in normal temperature sales, K sorbic acid is preferable as the preservative, and particularly in the range where the water activity (Aw) of the foamable oil-in-water emulsified oil composition of the present invention is relatively high, 0.95 to 0.975. The content of K sorbate is more preferably 0.05 to 0.15% by weight, more preferably 0.07 to 0.12% by weight.

When the Aw is in the range of 0.95 to 0.975, if the content of K sorbate is less than 0.01% by weight, the bacteriostatic action may be modest, and the period for which the product can withstand normal temperature sales may be about 3 days. When Aw is less than 0.95, the bacteriostatic action is strong, so even if the content of K sorbate is less than 0.01% by weight, the product can be sold at room temperature for about 5 days or longer.

In the present invention, water activity (Aw) can be measured using a water activity measuring device (manufactured by METER).

In order to increase the effect of K sorbic acid as the preservative, the pH of the foaming oil-in-water emulsified oil composition is preferably 3 to 6, and more preferably 4 to 5 in terms of flavor.

Examples of the shelf-life improver include glycine, sodium acetate, lysozyme, and the like, which can be used for foods, and at least one selected from these groups can be used.

Examples of the coloring agent include those that can be used for food applications, regardless of whether they are natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

Examples of the flavoring agents include those that can be used for foods, regardless of whether they are natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

The salts are not particularly limited as long as they are salts that are generally used in foods, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, trisodium phosphate, disodium hydrogen phosphate and the like, and at least one selected from these groups can be used.

Examples of the vitamins include vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, and vitamin K that can be used as main ingredients for food applications, and at least one selected from these groups can be used.

Examples of the minerals include zinc, potassium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, phosphorus, and the like, and at least one of those classified as foods and/or food additives containing these components can be used.

Examples of the antioxidant include those that can be used for foods containing antioxidant components such as vitamin E and rosemary extract as main ingredients, and at least one selected from these groups can be used.

The median diameter of the oil droplets of the foamable oil-in-water emulsified oil composition is preferably 0.1 to 1.2 μm, more preferably 0.3 to 1 μm, even more preferably 0.5 to 0.9 μm. If it is smaller than 0.1 μm, it may be difficult to manufacture, and if it is larger than 1.2 μm, it may not be possible to obtain sufficient shape retention for normal temperature sales. Here, the median diameter of the oil droplets is the particle diameter corresponding to 50% of the cumulative distribution curve on a volume basis, measured with a laser diffraction/scattering particle size distribution analyzer LA-960V2 (Horiba Seisakusho, Ltd.).

Further, from the viewpoint of bacteriostatic action in normal temperature sales, the water activity (Aw) of the foamable oil-in-water emulsified oil composition is preferably in the range of 0.9 to 0.96. Aw is more preferably in the range of 0.9 to 0.95, still more preferably in the range of 0.91 to 0.95. If Aw is less than 0.9, the amount of saccharides is reduced and the flavor may be deteriorated. In order to make Aw within the above range, the concentration of saccharides and the concentration of salt in the aqueous phase may be increased.

A foamable oil-in-water emulsified oil composition and a method for producing whipped cream using the foamable oil-in-water emulsified oil composition are exemplified below. First, the entire foamable oil-in-water emulsified oil composition contains 0.3 to 0.5% by weight of emulsifier A, 20 to 35% by weight (dry weight) of saccharides, 0.048 to 0.8% by weight of protein, 0.01 to 0.4% by weight of polysaccharide X, 0.1 to 0.3% by weight of polysaccharide Y, and 2 to 75 ppm of calcium, and the polysaccharide Y/polysaccharide X (weight ratio) is 0.25 to 30. Each is dissolved in water heated to 50 to 70° C. to prepare an aqueous phase.

Next, the entire foamable oil-in-water emulsified oil composition contains 0.1 to 0.25% by weight of emulsifier B and 0.06 to 0.25% by weight of emulsifier C, and each is heated to 50 to 70 ° C. so that emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67, and emulsifier C / (emulsifier A + emulsifier B) (weight ratio) is 0.09 to 0.5. It is prepared, added to the aqueous phase and pre-emulsified, preferably at a pressure of 5 to 52 MPa at the first stage / 3 to 12 MPa at the second stage, more preferably at a pressure of 20 to 25 MPa at the first stage and 3 to 5 MPa at the second stage, followed by sterilization according to a conventional method.

Then, the resulting foamable oil-in-water emulsified fat composition is whipped using an open whipper or a closed continuous whipping machine until it reaches an appropriate hardness according to the purpose of use such as sandwiches, nappes, fillings, or toppings, thereby obtaining the whipped cream of the present invention. The foamable oil-in-water emulsified fat composition of the present invention can also be frozen and thawed before use.

The whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition of the present invention until the overrun reaches 200 to 350% can be easily sold at room temperature, has shape retention and syneresis resistance, and melts in the mouth without problems.

For the measurement of the overrun, the weight of the foamable oil-in-water emulsified fat composition before whipping and the resulting whipped cream are placed in a 100 cm ³ container and weighed. Then, based on these measured values, the overrun can be obtained by the following equation.
Overrun (%) = [(100 cm ³ volume weight of foamable oil-in-water emulsified oil composition before whipping) - (100 cm ³ volume whipped cream weight)] ÷ (100 cm ³ volume whipped cream weight) × 100

Various foods can be provided by sandwiching, nappe, filling, or topping the whipped cream.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

<Raw materials used in Examples, Comparative Examples and Reference Examples>
1) "Extremely hydrogenated palm kernel oil" manufactured by Kaneka Co., Ltd. ( _C12 or lower saturated fatty acid content: 53.0% by weight, _C12 : 46.4% by weight, SFC at 25°C: 69.2%, SFC at 35°C: 11.9%)
2) "Extremely hardened palm oil" manufactured by Kaneka Co., Ltd. (C ₁₆ to C ₂₂ saturated fatty acid content: 96.8% by weight, iodine value: 0.3)
3) "Palm kernel oil" manufactured by Kaneka Corporation (saturated fatty acids of _C12 or less: 51.2% by weight, SFC at 25°C: 17.6%, SFC at 35°C: 0%)
4) Sakamoto Yakuhin Kogyo Co., Ltd. Tetraglycerin monostearate "SY Glister MS-3S" (C ₁₆ to C ₁₈ saturated fatty acid content: 98.3% by weight, HLB: 8.4)
5) Riken Vitamin Co., Ltd. monoglycerin stearate ester "Emulgy MS" (C ₁₆ to C ₁₈ saturated fatty acid content: 96.1% by weight, HLB: 4.3)
6) “Yelkin TS” manufactured by ADM Co., Ltd.
7) Granulated sugar manufactured by Fuji Nippon Sugar Refining Co., Ltd. “Granulated sugar FNGMS” (moisture content: 0% by weight)
8) Hydrous crystalline glucose manufactured by Showa Sangyo Co., Ltd. "Showa hydrous crystalline glucose (CRD)" (water content: 8.8% by weight)
9) Showa Sangyo Co., Ltd. maltose syrup "MR25-50" (water content: 24.6% by weight)
10) Deacylated gellan gum “Kelcogel” manufactured by CP Kelco
11) HPMC "Methocel F50" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20°C: 50 mPa s)
12) Kao Corporation Polysorbate 60 "Emsol S-120V" (C16-18 saturated fatty acid content: 90.0% by weight, HLB: 14.9)
13) Lactalis Ingredients whey permeate powder "WHEY PERMEATE POWDER - Food grade" (protein content: 4.5% by weight, calcium content: 0.638% by weight)
14) Whey protein "WPC80" manufactured by Warrnambool Cheese & Butter Factory Company Holdings Limited (protein content: 76.5% by weight, calcium content: 0.4% by weight)
15) Yotsuba Milk Products Co., Ltd. Buttermilk Powder "Buttermilk Powder" (protein content: 31.0% by weight, calcium content: 0.960% by weight, milk fat content: 7.3% by weight)
16)) Disodium hydrogen phosphate "disodium phosphate (anhydrous)" manufactured by Yoneyama Chemical Co., Ltd.
17) Trisodium phosphate manufactured by Yoneyama Chemical Co., Ltd. "Trisodium phosphate"
18) Naikai Salt Industry Co., Ltd. salt production "Nakuru N"
19) Potassium sorbate manufactured by Ueno Pharmaceutical Co., Ltd. "Potassium sorbate"
20) Citric acid manufactured by Fuso Chemical Industry Co., Ltd. “Purified citric acid (anhydrous)”
21) "Extremely hydrogenated coconut oil" manufactured by Kaneka Co., Ltd. ( _C12 or lower saturated fatty acid content: 52.6% by weight, _C12 : 41.5% by weight, SFC at 25°C: 20.1%, SFC at 35°C: 5.1%)
22) "Palm Kernel Fractionated Hard Part Hydrogenated Oil" manufactured by Kaneka Co., Ltd. ( _C12 or lower saturated fatty acid content: 54.7% by weight, _C12 : 50.3% by weight, SFC at 25°C: 83.9%, SFC at 35°C: 3.9%)
23) "Coconut oil" manufactured by Kaneka Corporation ( _C12 or lower saturated fatty acid content: 57.6% by weight, _C12 : 45.1% by weight, SFC at 25°C: 1.1%, SFC at 35°C: 0%)
24) "Palm Kernel Fractionated Soft Part Hardened Oil" manufactured by Kaneka Corporation ( _C12 or lower saturated fatty acid content: 46.7% by weight, _C12 : 40.0% by weight, SFC at 25°C: 64.7%, SFC at 35°C: 21.0%)
25) Sakamoto Yakuhin Kogyo Co., Ltd. tetraglycerin tristearate "SY Glister TS-3S" (C ₁₆ to C ₁₈ saturated fatty acid content: 98.3% by weight, HLB: 4.6)
26) San-Ei Gen FFI Co., Ltd. xanthan gum "San Ace"
27) HPMC "Methocel K99" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20°C: 99 mPa s)
28) HPMC "Methocel E19" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20°C: 19 mPa s)
29) HPMC "Methocel F4M" manufactured by The Dow Chemical Company (viscosity of 2% aqueous solution at 20°C: 4000 mPa s)
30) Riken Vitamin Co., Ltd. sorbitan monostearate "Poem S-60V" (HLB: 5.1)
31) Mitsubishi Kagaku Foods Co., Ltd. sucrose stearate "Ryoto Sugar Ester S-570" (HLB: 5)
32) Mitsubishi Kagaku Foods Co., Ltd. sucrose stearate "Ryoto Sugar Ester S-1170" (HLB: 11)
33) Kao Corporation Polysorbate 80 “Emsol O-120V” (C ₁₆ to C ₁₈ saturated fatty acid content: 5.0% by weight, HLB: 15.0)
34) Polyglycerin fatty acid ester "SY Glister THL-15" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (C ₁₆ to C ₁₈ saturated fatty acid content: 56.2% by weight, HLB: 3.3)

<Shape retention evaluation>
The whipped creams obtained in Examples and Comparative Examples were stored at 25°C for 5 days, and the state after storage was evaluated according to the following evaluation criteria.
5 points The height retention rate before and after storage is 95% or more, and the shape retention at room temperature is very good. 4 Points The height retention rate before and after storage is 85% or more and less than 95%, and the shape retention at room temperature is good. Slightly bad 1 point The height retention rate before and after storage is less than 65%, and the shape retention at room temperature is very poor.

<Water separation resistance evaluation>
The whipped creams obtained in Examples and Comparative Examples were stored at 25° C. for 5 days, and the state after storage was visually observed and evaluated on a 5-point scale.
5 points Very high water syneresis resistance at normal temperature compared to Example 8 4 points Higher water syneresis resistance at normal temperature than Example 8 3 points Same as Example 8, no problem in water syneresis resistance at normal temperature 2 points Slightly lower water syneresis resistance at normal temperature than Example 8, slightly problematic 1 point Very low water syneresis resistance at normal temperature compared to Example 8, problematic

<Evaluation of bacteriostatic action>
The whipped creams obtained in Examples and Comparative Examples were stored at 25°C for 5 days, and the general viable cell count was measured using a 3M Petrifilm Aerobic Count Plate (AC Plate). The number of days in which the general viable cell count exceeded 1×10 ⁵ /g was evaluated, and the shortest number of days with N=3 was taken as the evaluation value.
５点 １２０時間（５日間）保存後の一般生菌数が１×１０ ^５個／ｇ未満４点 ７２時間（３日間）保存後の一般生菌数が１×１０ ^５個／ｇ未満で、且つ、９６時間（４日間）保存後の一般生菌数が１×１０ ^５個／ｇ以上３点 ４８時間（２日間）保存後の一般生菌数が１×１０ ^５個／ｇ未満で、且つ、７２時間（３日間）保存後の一般生菌数が１×１０ ^５個／ｇ以上２点 ２４時間（１日間）保存後の一般生菌数が１×１０ ^５個／ｇ未満で、且つ、４８時間（２日間）保存後の一般生菌数が１×１０ ^５個／ｇ以上１点 ２４時間（１日間）保存後の一般生菌数が１×１０ ^５個／ｇ以上

<Mouth melting evaluation>
The whipped creams obtained in Examples and Comparative Examples were put in the mouths of 10 skilled panelists and evaluated on a scale of 5 out of 5, and the average score was used as the evaluation value. The evaluation criteria at that time were as follows.
5 points Melting in the mouth is very good compared to Example 9 4 points Melting in the mouth is good compared to Example 9 3 points Melting in the mouth is the same as in Example 9 and there is no problem 2 points Melting in the mouth is slightly worse than Example 9 1 point Melting in the mouth is very bad compared to Example 9

<Comprehensive evaluation>
A: Overrun is 300% or more and 350% or less, bacteriostatic action evaluation is 3 points or more, and shape retention, melting in the mouth, and syneresis resistance are all 3.5 points or more. B: Overrun is 210% or more and less than 300%, bacteriostatic action evaluation is 3 points or more, and shape retention, melting in the mouth, and syneresis resistance are all 3.5 points or more. Shape retention, melting in the mouth, and syneresis resistance are all 3.0 points or more and at least one item is 3.0 to less than 3.5 points, or overrun is 200% to less than 210%, bacteriostatic action evaluation is 3 points or more, and shape retention, melt in the mouth, and syneresis resistance are all 3.0 points or more. All bacteriostatic action evaluations are 2.0 points or more, and at least one item is 2.0 or more and less than 3.0 points.

(Example 1) Preparation of a foamable oil-in-water emulsified oil composition According to the composition shown in Table 1, 0.20 parts by weight of polyglycerin fatty acid ester, 0.20 parts by weight of glycerin fatty acid ester, and 0.12 parts by weight of soybean lecithin were added to 16.5 parts by weight of palm kernel hardened oil and 9.0 parts by weight of palm kernel oil, and dissolved at 65°C to prepare an oil phase.

On the other hand, granulated sugar: 9.0 parts by weight, glucose: 16.0 parts by weight, deacylated gellan gum: 0.08 parts by weight, HPMC: 0.20 parts by weight, polysorbate: 0.45 parts by weight, whey permeate powder: 0.20 parts by weight, whey protein: 0.20 parts by weight, buttermilk powder: 0.70 parts by weight, disodium hydrogen phosphate: 0.10 parts by weight, trisodium phosphate: 0.10 parts by weight Parts by weight and salt: 0.15 parts by weight were dissolved in warm water of 50°C: 46.80 parts by weight to prepare an aqueous phase.

While the water phase is being stirred, the oil phase is mixed and pre-emulsified for 10 minutes, homogenized using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage, then preheated to 90 ° C. using a plate heater, sterilized at 140 ° C. for 4 seconds using a UHT sterilizer (steam injection), evaporatively cooled to 90 ° C., and cooled to 45 ° C. using a plate cooler. Homogenize again using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage, then cool down to 5 ° C. with a plate cooler and fill the container to obtain a foaming oil-in-water emulsified oil composition. Table 1 shows the amount of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 2) Production of a foamable oil-in-water emulsified oil composition According to Table 1, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 16.5 parts by weight of extremely hardened palm kernel oil was changed to 9.0 parts by weight, and the total amount was adjusted with water. Table 1 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 3) Preparation of foamable oil-in-water emulsified oil composition According to Table 1, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 16.5 parts by weight of extremely hardened palm kernel oil was changed to 36.5 parts by weight of extremely hardened palm kernel oil and 1.5 parts by weight of extremely hardened palm kernel oil, and the total amount was adjusted with water. Table 1 shows the amount of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 4) Preparation of foamable oil-in-water emulsified oil composition According to Table 1, palm kernel extremely hardened oil: 16.5 parts by weight, palm kernel extremely hardened oil: 29.0 parts by weight, palm extremely hardened oil: 9.0 parts by weight, granulated sugar: 9.0 parts by weight to 15.0 parts by weight, deacylated gellan gum: 0.08 parts by weight to 0.01 part by weight, HPMC: 0.20 parts by weight to 0.10 parts by weight. A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 3.0 parts by weight of maltose syrup was added as maltose and the total amount was adjusted with water. Table 1 shows the amount of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 5 to 6 and Comparative Example 1) Preparation of foamable oil-in-water emulsified oil composition According to Table 1, 16.5 parts by weight of palm kernel extremely hardened oil and 9.0 parts by weight of palm kernel oil in Example 1 were changed to 24.2 parts by weight and 1.3 parts by weight (Example 5), 19.1 parts by weight and 6.4 parts by weight (Example 6), or 11.5 parts by weight and 14.0 parts by weight (Comparative Example 1), and the total amount was adjusted with water. A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1 except for the adjustment. Table 1 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 7) Production of Whipped Cream 4 kg of the foamable oil-in-water emulsified oil composition of Example 1 whose temperature was adjusted to 5°C was placed in a mixer bowl and whipped until the hardness reached 0.30 N under high-speed stirring conditions (6.3 S ^-1 ) using a Kanto Mixer ("CS type 20" manufactured by Kanto Koniki Kogyo Co., Ltd.) to obtain a whipped cream. Table 2 shows the evaluation results of the obtained whipped cream.

(Examples 8 to 12, Comparative Example 2) Preparation of whipped cream Except for changing the foamable oil-in-water emulsified oil composition of Example 1 to the foamable oil-in-water emulsified oil composition of Examples 2 to 6 or Comparative Example 1, whipped cream was obtained in the same manner as in Example 7 to obtain whipped cream. Table 2 shows the evaluation results of the obtained whipped cream.

As is clear from Table 2, the whipped creams (Examples 7 to 12) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1 to 6) having an oil content of 15 to 40% by weight, a water content of 25 to 57% by weight, and a content of oil A in the entire oil composition of 48 to 100% by weight (Examples 7 to 12) were overrun at 25°C. Good results were obtained in the evaluation of shape retention, syneresis resistance, bacteriostatic action, and melting in the mouth after storage for 5 days.

On the other hand, the whipped cream (Comparative Example 2) obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 1) in which the content of fat A in the entire fat is as low as 45.1% by weight was poor in shape retention and water separation resistance after storage at 25 ° C. for 5 days, and the overall evaluation was D.

(Examples 13 to 14 and Comparative Examples 3 to 4) Preparation of foamable oil-in-water emulsified oil composition According to Table 3, the same foaming oil-in-water emulsified oil composition as in Example 1 was used, except that the blending amount of the extremely hardened palm kernel oil of Example 1 was changed to extremely hardened palm oil (Example 13), hard part hard part hardened oil separated from palm kernel (Example 14), hard part hard part hardened oil separated from palm kernel (Comparative Example 3), or coconut oil (Comparative Example 4). A composition was obtained. Table 3 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 15) Preparation of foamable oil-in-water emulsified oil composition According to Table 3, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 16.0 parts by weight of extremely hardened palm kernel oil was changed to 16.0 parts by weight of extremely hardened palm kernel oil and 0.5 parts by weight of extremely hardened palm kernel oil. Table 3 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 16) Preparation of foamable oil-in-water emulsified oil composition According to Table 3, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 16.5 parts by weight of extremely hardened palm kernel oil was changed to 8.5 parts by weight of extremely hardened palm kernel oil and 8.0 parts by weight of hardened palm kernel hardened oil. Table 3 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 17 to 20 and Comparative Examples 5 to 6) Preparation of whipped cream The foaming oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that the foaming oil-in-water emulsified oil composition of Examples 13 to 16, Comparative Example 3, or Comparative Example 4 was changed to obtain a whipped cream. Table 4 shows the evaluation results of the obtained whipped cream.

As is clear from Table 4, the whipped creams (Examples 7, 17 to 20) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 13 to 16) in which the content of fat A in the entire fat is in the range of 48 to 100% by weight were all good results in the evaluation of overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, bacteriostatic action, and melting in the mouth. In particular, the whipped cream (Examples 7, 18 to 20) obtained by whipping the foamable oil-in-water emulsified fat composition (Examples 1, 14 to 16) in which the SFC at 25°C of fat A is in the range of 50 to 85% and the SFC at 35°C is in the range of 3 to 12%, had an overall evaluation of A.

On the other hand, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 3 or 4), which does not use fat A in the entire fat, was poor in evaluation of melting in the mouth (Comparative Example 5), or poor in evaluation of shape retention and syneresis resistance after storage at 25 ° C. for 5 days (Comparative Example 6), and the overall evaluation was E in both cases.

(Example 21 and Comparative Example 7) Preparation of foamable oil-in-water emulsified oil composition According to Table 5, whey permeate powder and buttermilk powder were not blended, whey protein: 0.02 parts by weight was added, respectively 0.06 parts by weight (Example 21) or 0.04 parts by weight (Comparative Example 7) were added, and the total amount was adjusted with water. Table 5 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 22 to 24 and Comparative Example 8) Preparation of foaming oil-in-water emulsified oil composition According to Table 5, whey protein: 0.20 parts by weight was changed to 0.13 parts by weight (Example 22), 0.50 parts by weight (Example 23), 0.70 parts by weight (Example 24), or 1.05 parts by weight (Comparative Example 8), respectively, and the entire amount was adjusted with water. An oil-type emulsified fat composition was obtained. Table 5 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 25 to 28 and Comparative Examples 9 to 10) Preparation of whipped cream The foaming oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that the foaming oil-in-water emulsified oil composition of Examples 21 to 24, Comparative Example 7, or Comparative Example 8 was changed to obtain a whipped cream. Table 6 shows the evaluation results of the obtained whipped cream.

As is clear from Table 6, the whipped creams (Examples 7, 25 to 28) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 21 to 24) having a protein content of 0.048 to 0.8% by weight and a calcium content of 2 to 75 ppm in the entire foamable oil-in-water emulsified oil composition (Examples 1, 21 to 24) are all overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, Good results were obtained in the evaluation of bacteriostatic action and dissolution in the mouth. In particular, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Examples 1 and 22) having a protein content of 0.048 to 0.8% by weight and a calcium content of 20 to 62 ppm (Examples 7 and 26) had an overall evaluation of A.

On the other hand, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 7) with a low protein content of 0.03% by weight in the entire foamable oil-in-water emulsified oil composition (Comparative Example 9) was poor in the syneresis resistance evaluation after storage at 25 ° C. for 5 days, and the overall evaluation was D.

In addition, the whipped cream (Comparative Example 10) obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 8) having a high protein content of 1.07% by weight in the entire foamable oil-in-water emulsified oil composition and a high calcium content of 79 ppm (Comparative Example 10) had poor evaluations of overrun and melting in the mouth, and the overall evaluation was D.

(Examples 29 to 30 and Comparative Example 11) Preparation of foamable oil-in-water emulsified oil composition According to Table 7, polysorbate as emulsifier A: 0.45 parts by weight was changed to 0.32 parts by weight (Example 29), 0.48 parts by weight (Example 30), or 0.25 parts by weight (Comparative Example 11), respectively, and a foaming oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that the total amount was adjusted with water. was. Table 7 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Comparative Example 12) Preparation of foamable oil-in-water emulsified oil composition According to Table 7, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that polysorbate as emulsifier A was changed to polysorbate having different HLB and C ₁₆ to C ₁₈ saturated fatty acid contents. Table 7 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 31) Preparation of a foamable oil-in-water emulsified oil composition According to Table 7, glycerin fatty acid ester: 2.0 parts by weight was changed to 0.07 parts by weight, sorbitan fatty acid ester as emulsifier D: 0.07 parts by weight, sucrose fatty acid ester as emulsifier E: 0.05 parts by weight, and sucrose fatty acid ester as emulsifier F: 0.05 parts by weight were added, and the total amount was adjusted with water. An oil-type emulsified fat composition was obtained. Table 7 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 32 to 34 and Comparative Examples 13 to 14) Preparation of whipped cream The foamable oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that the foamable oil-in-water emulsified oil composition of Examples 29 to 31, Comparative Example 11, or Comparative Example 12 was changed to obtain a whipped cream. Table 8 shows the evaluation results of the obtained whipped cream.

As is clear from Table 8, the whipped creams (Examples 7, 32 to 34) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 29 to 31) in which the content of the emulsifier A in the entire foamable oil-in-water emulsified oil composition is in the range of 0.3 to 0.5% by weight are all good in terms of overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, bacteriostasis, and melting in the mouth. It was a good result. In particular, the whipped cream (Example 34) obtained by whipping the foamable oil-in-water emulsified oil composition (Example 31) containing emulsifier D, emulsifier E, and emulsifier F had a high overrun, and had extremely good shape retention and water syneresis resistance after storage at 25°C for 5 days.

On the other hand, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 11) in which the content of the emulsifier A in the entire foamable oil-in-water emulsified oil composition is as low as 0.25% by weight (Comparative Example 13) was poor in overrun evaluation, and the overall evaluation was D.

In addition, the whipped cream (Comparative Example 14) obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 12) that did not contain emulsifier A had poor evaluations of overrun and melting in the mouth, and the overall evaluation was E.

(Examples 35 to 36 and Comparative Example 15) Preparation of foamable oil-in-water emulsified oil composition According to Table 9, polyglycerin fatty acid ester as emulsifier B: 0.20 parts by weight was changed to 0.12 parts by weight (Example 35), 0.16 parts by weight (Example 36), or 0.05 parts by weight (Comparative Example 15), respectively, and the total amount was adjusted with water. got stuff Table 9 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 37) Preparation of a foamable oil-in-water emulsified oil composition According to Table 9, a polyglycerin fatty acid ester (tetraglycerin monostearate, C ₁₆ to C ₁₈ saturated fatty acid content: 98.3% by weight, HLB: 8.4) as emulsifier B was mixed with a polyglycerin fatty acid ester corresponding to the same emulsifier B (tetraglycerin tristearate, C ₁₆ to C ₁₈ saturated fatty acid content: 98.3% by weight). , HLB: 4.6), in the same manner as in Example 1 to obtain a foamable oil-in-water emulsified oil composition. Table 9 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Comparative Example 16) Preparation of foamable oil-in-water emulsified oil composition According to Table 9, polyglycerin fatty acid ester (tetraglycerin monostearate, C ₁₆ to C ₁₈ saturated fatty acid content: 98.3% by weight, HLB: 8.4) as emulsifier B was changed to polyglycerin fatty acid ester (C ₁₆ to C ₁₈ saturated fatty acid content: 56.2% by weight, HLB: 3.3) not applicable to emulsifier B. A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that Table 9 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 38-40 and Comparative Examples 17-18) Preparation of whipped cream The foaming oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that the foaming oil-in-water emulsified oil composition of Examples 35-37, Comparative Example 15, or Comparative Example 16 was changed to obtain a whipped cream. Table 10 shows the evaluation results of the obtained whipped cream.

As is clear from Table 10, the whipped creams (Examples 7, 38-40) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 35-37) in which the content of the emulsifier B in the entire foamable oil-in-water emulsified oil composition is in the range of 0.1 to 0.25% by weight are all overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, bacteriostasis, and melting in the mouth. Good results were obtained in the evaluation.

In particular, the whipped cream (Example 7) obtained by whipping the foamable oil-in-water emulsified oil composition (Example 1) in which the content of the emulsifier B is in the range of 0.18 to 0.22% by weight has the best overall evaluation of A.

On the other hand, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 15) in which the content of the emulsifier B in the entire foamable oil-in-water emulsified oil composition is as low as 0.05% by weight (Comparative Example 17) was poor in melting in the mouth, and the overall evaluation was D.

In addition, the whipped cream (Comparative Example 18) obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 16) that does not contain emulsifier B had poor evaluations of overrun and melting in the mouth, and the overall evaluation was E.

(Examples 41 to 43 and Comparative Example 19) Preparation of foamable oil-in-water emulsified oil composition According to Table 11, emulsifier C: glycerin fatty acid ester: 0.20 parts by weight was changed to 0.12 parts by weight (Example 41), 0.16 parts by weight (Example 42), 0.07 parts by weight (Example 43), or 0.05 parts by weight (Comparative Example 19), and the total amount was adjusted with water. Similarly, a foamable oil-in-water emulsified fat composition was obtained. Table 11 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 44 to 46 and Comparative Example 20) Preparation of whipped cream The foaming oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that the foaming oil-in-water emulsified oil composition of Examples 41 to 43 or Comparative Example 19 was changed to obtain a whipped cream. Table 12 shows the evaluation results of the obtained whipped cream.

As is clear from Table 12, the whipped creams (Examples 7, 44 to 46) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 41 to 43) in which the content of the emulsifier C in the entire foamable oil-in-water emulsified oil composition is in the range of 0.06 to 0.25% by weight are all overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, bacteriostasis, and melting in the mouth. Good results were obtained in the evaluation.

In particular, the whipped cream (Example 7) obtained by whipping the foamable oil-in-water emulsified oil composition (Example 1) in which the content of the emulsifier C is in the range of 0.18 to 0.22% by weight was the best overall evaluation of A.

On the other hand, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 19) in which the content of the emulsifier C in the entire foamable oil-in-water emulsified oil composition is as low as 0.05% by weight (Comparative Example 19) was poor in overrun and melting in the mouth, and the overall evaluation was E.

(Examples 47 to 48) Preparation of foamable oil-in-water emulsified oil composition According to Table 13, HPMC, which is polysaccharide Y: 0.20 parts by weight was changed to 0.12 parts by weight (Example 47) or 0.28 parts by weight (Example 48), and a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that the total amount was adjusted with water. Table 13 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 49 to 50) Preparation of foamable oil-in-water emulsified oil composition According to Table 13, deacylated gellan gum that is polysaccharide X: 0.08 parts by weight and HPMC that is polysaccharide Y: 0.20 parts by weight were changed to 0.35 parts by weight and 0.10 parts by weight (Example 49), or 0.35 parts by weight and 0.25 parts by weight (Example 50), respectively. In the same manner as in Example 1, a foamable oil-in-water emulsified oil composition was obtained. Table 13 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Comparative Example 21) Preparation of foamable oil-in-water emulsified oil composition A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that deacylated gellan gum, which is polysaccharide X, was changed from 0.08 parts by weight to 0.42 parts by weight and the total amount was adjusted with water according to Table 13. Table 13 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Comparative Example 22) Preparation of foamable oil-in-water emulsified oil composition According to Table 13, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that xanthan gum was used instead of deacylated gellan gum, which is polysaccharide X. Table 13 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 51 and Comparative Examples 23 to 24) Preparation of foamable oil-in-water emulsified oil composition According to Table 13, HPMC having a viscosity of 50 mPa s at 20 ° C. of a 2% aqueous solution of polysaccharide Y was used. ) to obtain a foamable oil-in-water emulsified oil composition in the same manner as in Example 1. Table 13 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 52 to 56 and Comparative Examples 25 to 28) Preparation of whipped cream The foamable oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7, except that the foamable oil-in-water emulsified oil composition of Examples 48 to 51 or Comparative Examples 21 to 24 was changed to obtain a whipped cream. Table 14 shows the evaluation results of the obtained whipped cream.

As is clear from Table 14, in the entire foamable oil-in-water emulsified oil composition, the polysaccharide X is 0.01 to 0.4% by weight, the polysaccharide Y is 0.1 to 0.3% by weight, and the polysaccharide Y/polysaccharide X (weight ratio) is in the range of 0.25 to 30. 56) gave good results in terms of overrun, shape retention after storage at 25° C. for 5 days, syneresis resistance, bacteriostatic action, and melting in the mouth.

In particular, the whipped creams (Examples 7, 53, 56) obtained by whipping the foaming oil-in-water emulsified oil compositions (Examples 1, 48, 51) having a polysaccharide Y/polysaccharide X (weight ratio) in the range of 1.8 to 5 had an overall evaluation of B or higher. The whipped cream (Example 7) obtained by whipping the composition (Example 1) had the best overall evaluation of A.

On the other hand, the whipped cream (Comparative Example 25) obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Example 21) having a high polysaccharide X content of 0.42% by weight in the entire foamable oil-in-water emulsified oil composition (Comparative Example 25) had poor meltability in the mouth and an overall evaluation of E. In addition, the whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition (Comparative Examples 22 to 24) that did not contain polysaccharide X or polysaccharide Y was stored at 25 ° C. for 5 days.

(Example 57) Preparation of foamable oil-in-water emulsified oil composition According to Table 15, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that the granulated sugar was changed from 9.0 parts by weight to 6.0 parts by weight and the total amount was adjusted with water. Table 15 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 58) Preparation of foamable oil-in-water emulsified oil composition According to Table 15, granulated sugar: 9.0 parts by weight was changed to 15.0 parts by weight, maltose syrup as maltose: 6.0 parts by weight was added, and a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that the total amount was adjusted with water. Table 15 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Example 59) Preparation of foamable oil-in-water emulsified oil composition According to Table 15, a foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that granulated sugar: 9.0 parts by weight was changed to 6.0 parts by weight, disodium hydrogen phosphate and trisodium phosphate were not added, potassium sorbate: 0.10 parts by weight, citric acid: 0.05 parts by weight were added, and the total amount was adjusted with water. Table 15 shows the amount of each component in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 60 to 62) Preparation of whipped cream Except for changing the foamable oil-in-water emulsified oil composition of Example 1 to the foamable oil-in-water emulsified oil composition of Examples 57 to 59, whipped in the same manner as in Example 7 to obtain whipped cream. Table 16 shows the evaluation results of the obtained whipped cream.

As is clear from Table 16, the whipped creams (Examples 7, 60 to 62) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 57 to 59) having a water content of 25 to 57% by weight and a sugar content of 20 to 35% by weight (dry weight) in the entire foamable oil-in-water emulsified oil composition (Examples 7, 60 to 62) are all overrun, shape retention after storage at 25 ° C. for 5 days, and water separation. Good results were obtained in evaluations of resistance, bacteriostatic action, and dissolution in the mouth. In particular, the whipped cream (Example 7) obtained by whipping the foamable oil-in-water emulsified oil composition (Example 1) having a water content of 30 to 49% by weight and a sugar content of 22 to 29% by weight (dry weight) had the best overall evaluation of A.

(Examples 63-64) Preparation of foamable oil-in-water emulsified oil composition According to Table 17, the pressure of the high-pressure homogenizer after sterilization: 25.0 MPa at the first stage / 5.0 MPa at the second stage was changed to 50.0 MPa at the first stage / 10.0 MPa at the second stage (Example 63), or 6.0 MPa at the first stage / 2.0 MPa at the second stage (Example 64). An oil-in-water emulsified oil composition was thus obtained. Table 17 shows the amounts of components in the entire foamable oil-in-water emulsified fat composition and the physical properties including the median diameter of the oil droplets.

(Examples 65 to 66) Preparation of whipped cream Except for changing the foamable oil-in-water emulsified oil composition of Example 1 to the foamable oil-in-water emulsified oil composition of Example 63 or Example 64, whipped in the same manner as in Example 7 to obtain whipped cream. Table 18 shows the evaluation results of the obtained whipped cream.

As is clear from Table 18, the whipped creams (Examples 7, 65-66) obtained by whipping the foamable oil-in-water emulsified oil compositions (Examples 1, 63-64) having a median diameter of the oil droplets of the foamable oil-in-water emulsified oil composition in the range of 0.1 to 1.2 μm are all good in terms of overrun, shape retention after storage at 25 ° C. for 5 days, syneresis resistance, bacteriostatic action, and melting in the mouth. was the result. In particular, the whipped cream (Example 7) obtained by whipping the foamable oil-in-water emulsified oil composition (Example 1) having a median diameter of the oil droplets in the range of 0.5 to 0.9 μm had the best overall evaluation of A.

(Example 67) Preparation of whipped cream The foamable oil-in-water emulsified oil composition of Example 1 was whipped in the same manner as in Example 7 except that it was frozen at -18°C for 14 days and then thawed in a refrigerator at 5°C to obtain whipped cream. Table 18 shows the evaluation results of the obtained whipped cream.

As is clear from the table in Table 18, the whipped cream (Example 67) obtained by whipping the foamable oil-in-water emulsified oil composition after freezing was thawed and then whipped.

Claims (6)

The entire foamable oil-in-water emulsified oil composition contains 15 to 40% by weight of fat, 25 to 57% by weight of water, 20 to 35% by weight of sugar (dry weight), and 0.048 to 0.8% by weight of protein,
0.3 to 0.5% by weight of emulsifier A in the water phase, 0.1 to 0.25% by weight of emulsifier B in the oil phase, and 0.06 to 0.25% by weight of emulsifier C in the oil phase, and emulsifier B/emulsifier A (weight ratio) is 0.2 to 0.67, emulsifier C/(emulsifier A + emulsifier B) (weight ratio) is 0.09 to 0.5,
0.01 to 0.4% by weight of polysaccharide X, 0.1 to 0.3% by weight of polysaccharide Y, and a polysaccharide Y/polysaccharide X (weight ratio) of 0.25 to 30,
Contains 2 to 75 ppm of calcium,
The content of fat A is 48 to 100% by weight in the entire fat,
The median diameter of the oil droplets in the foamable oil-in-water emulsified oil composition is 0.1 to 1.2 μm,
A foamable oil-in-water emulsified fat composition used for producing whipped cream for sale at room temperature.
油脂Ａ：Ｃ _１２以下の飽和脂肪酸を構成脂肪酸全体中５０～６０重量％含み、２５℃のＳＦＣが２０～８５％、且つ３５℃のＳＦＣが３～１５％である油脂 乳化剤Ａ：ＨＬＢが１２～１８、且つＣ _１６ ～Ｃ _１８の飽和脂肪酸を合計で構成脂肪酸全体中９０～１００重量％含むポリソルベート 乳化剤Ｂ：ＨＬＢが０～９、且つＣ _１６ ～Ｃ _１８の飽和脂肪酸を合計で構成脂肪酸全体中９０～１００重量％含むポリグリセリン脂肪酸エステル 乳化剤Ｃ：Ｃ _１６ ～Ｃ _１８の飽和脂肪酸を合計で構成脂肪酸全体中９０～１００重量％含む、蒸留されたグリセリン脂肪酸モノエステル 多糖類Ｘ：脱アシル型ジェランガム 多糖類Ｙ：２％水溶液の２０℃での粘度が２０～１１０ｍＰａ・ｓであるヒドロキシプロピルメチルセルロース The foamable oil-in-water emulsified oil composition according to claim 1, wherein the HLB (weighted average) of the mixture of emulsifier A, emulsifier B and emulsifier C in the foamable oil-in-water emulsified oil composition is 9.5 to 12.9. The foamable oil-in-water emulsified oil composition according to claim 1 or 2, which contains 0.04 to 0.3% by weight of emulsifier D in the oil phase, 0.02 to 0.15% by weight of emulsifier E in the oil phase, and 0.02 to 0.15% by weight of emulsifier F in the aqueous phase of the entire foamable oil-in-water emulsified oil composition.
Emulsifier D: sorbitan fatty acid ester Emulsifier E: sucrose fatty acid ester with HLB of 0 or more and less than 6 Emulsifier F: sucrose fatty acid ester of HLB of 6 or more and 18 or less A whipped cream for sale at room temperature, which is obtained by whipping the foamable oil-in-water emulsified fat composition according to any one of claims 1 to 3 and has an overrun of 200 to 350%. A food product obtained by sandwiching, nappe, filling or topping the whipped cream for sale at room temperature according to claim 4. A method for producing a foamable oil-in-water emulsified oil composition comprising 15 to 40% by weight of oil and 25 to 57% by weight of water in the entire foamable oil-in-water emulsified oil composition, a content of 48 to 100% by weight of oil A in the entire oil, and a median diameter of oil droplets of 0.1 to 1.2 μm,
The entire foamable oil-in-water emulsified oil composition contains 0.3 to 0.5% by weight of emulsifier A, 20 to 35% by weight of sugar (dry weight), 0.048 to 0.8% by weight of protein, 0.01 to 0.4% by weight of polysaccharide X, 0.1 to 0.3% by weight of polysaccharide Y, and 2 to 75 ppm of calcium, and the polysaccharide Y / polysaccharide X (weight ratio) is 0.25 to 30. In the aqueous phase part dissolved in water,
The entire foamable oil-in-water emulsified oil composition contains 0.1 to 0.25% by weight of emulsifier B and 0.06 to 0.25% by weight of emulsifier C, and emulsifier B / emulsifier A (weight ratio) is 0.2 to 0.67, emulsifier C / (emulsifier A + emulsifier B) (weight ratio) is 0.09 to 0.5.
After homogenization at a pressure of 5 to 52 MPa in the first stage / 3 to 12 MPa in the second stage,
A method for producing a foaming oil-in-water emulsified oil composition for producing whipped cream for sale at room temperature, characterized by sterilization.
Fats and oils A: Fats and oils containing 50 to 60% by weight of saturated fatty acids of C 12 or less in the total constituent fatty acids, and having an SFC at 25°C of 20 to 85% and an SFC at 35°C of 3 to 15% _.
Emulsifier A: Polysorbate having an HLB of 12 to 18 and containing 90 to 100% by weight of C ₁₆ to C ₁₈ saturated fatty acids in total in the total constituent fatty acids
Emulsifier B: polyglycerin fatty acid ester with an HLB of 0 to 9 and containing 90 to 100% by weight of C ₁₆ to C ₁₈ saturated fatty acids in total in the total constituent fatty acids
Emulsifier C: _Distilled glycerin fatty acid monoester containing 90-100 wt _.
Polysaccharide X: deacylated gellan gum
Polysaccharide Y: Hydroxypropyl methylcellulose having a viscosity of 20 to 110 mPa s at 20° C. in a 2% aqueous solution