JP7565720B2 - Foaming oil-in-water emulsified fat composition - Google Patents

Description

The present invention relates to a foamable oil-in-water emulsified oil composition that is substantially free of phosphates and transesterified oils and fats, and to a whipped cream obtained by whipping the same.

Whipped cream is required to have good meltability in the mouth and maintain a suitable hardness, and the foamable oil-in-water emulsified oil composition that is the raw material of the whipped cream is required to have stability as a concentrate and whipping properties.
Furthermore, in order to impart a rich milk flavor and taste to the whipped cream or to improve whipping properties, fresh cream is often mixed in to produce a whipped compound cream.

Conventionally, lauric fats have been widely used as the raw material fats for the foamable oil-in-water emulsified fat composition in terms of meltability in the mouth, but creams containing a large amount of lauric fats have difficulty maintaining their hardness after foaming, and the price of lauric fats also fluctuates wildly.

In recent years, palm-based fats, which are inexpensive and have a stable supply, have been used as an alternative to lauric fats. However, when palm-based fats are blended in large amounts in fats and oils, coarse crystals are formed, which deteriorates the stability of the original liquid, whipping properties, and hardness after whipping, and also tends to make the cream melt in the mouth. To improve these points, phosphates and interesterified fats have been blended into whipping creams, but phosphates have a bitter taste and are undesirable from a health perspective, and interesterified fats are expensive to produce, reduce the richness of the flavor, and make the cream melt in the mouth worse.

A whipped compound cream that is substantially free of phosphates and trans fatty acids and has good shape retention and melt-in-the-mouth properties after whipping has been disclosed (Patent Document 1). However, because this whipped compound cream is mainly made of palm-based oils and fats, it does not melt in the mouth as well as whipped compound creams that are mainly made of lauric oils and fats, and the hardness after whipping is insufficient.

JP 2017-176101 A

The object of the present invention is to provide a foamable oil-in-water emulsified oil composition that is substantially free of phosphates and transesterified oils and fats, and has good liquid stability and whipping properties despite the fact that part of the lauric oils and fats is replaced with palm-based oils and fats, and to provide a whipped cream obtained by whipping the composition, which melts quickly in the mouth and has good hardness.

As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, it has been found that a foamable oil-in-water emulsified oil-and-fat composition which is substantially free of phosphates and interesterified oils and fats, contains a specific amount of oil-and-fat, in which the oil-and _{-fat contains not more than a specific amount of milk fat, a specific amount of C12 or less saturated fatty acids as constituent fatty acids and has a specific melting point, and a specific amount of oil-and-fat B which contains C16 to C22 saturated fatty} acids as constituent fatty acids, a specific amount of S2U and has a specific melting point, and further contains in the aqueous phase a specific amount of a specific emulsifier A which contains a specific saturated fatty acid with a specific HLB in a specific range as a constituent fatty acid, has good concentrate stability and whipping properties, despite the lauric oil-and-fat being partly replaced with palm-based oil-and-fat, and whipped cream obtained by whipping the foamable oil-in-water emulsified oil-and-fat composition melts quickly in the mouth and has good hardness, thereby completing the present invention.

That is, the first aspect of the present invention is a foamable oil-in-water emulsified oil composition, the oil content is 25 to 50% by weight, and the phosphate content is less than 0.02% by weight,
The aqueous phase of the foamable oil-in-water emulsified oil composition contains emulsifier A in an amount of 0.01 to 0.7% by weight based on the entire foamable oil-in-water emulsified oil composition;
In the total oil and fat, the interesterified oil and fat content is less than 1% by weight, and the milk fat content is 83% by weight or less,
The present invention relates to a foamable oil-in-water emulsified oil composition, in which the total content of oil A and oil B in all of the oils and fats excluding the milk fat is 80 to 100% by weight, and the weight ratio of oil B/(oil A + oil B) is 0.37 to 0.5.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.
Preferably, the milk fat is derived from cream.
A second aspect of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition.
A third aspect of the present invention relates to a food product in which the whipped cream is used as a sandwich, a nappe, a filling, or a topping.
The fourth aspect of the present invention is a method for producing a foamable oil-in-water emulsified oil composition, the foamable oil-in-water emulsified oil composition as a whole does not contain milk fat, has an oil content of 25 to 50% by weight, has a phosphate content of less than 0.02% by weight, and has an interesterified oil content of less than 1% by weight in the whole oil,
The present invention relates to a method for producing a foamable oil-in-water emulsified oil composition, comprising adding emulsifier A to water so that the content of emulsifier A in the entire foamable oil-in-water emulsified oil composition is 0.01 to 0.7% by weight, dissolving the emulsifier in the aqueous phase while stirring, adding an oil mixture obtained by mixing oils A and B so that the total content of oils A and B in the entire oil is 80 to 100% by weight and the weight ratio of oil B/(oil A + oil B) is 0.37 to 0.5, pre-emulsifying the oil mixture, followed by pulverizing the oil mixture and further treating under high pressure.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.
A fifth aspect of the present invention is a method for producing a foaming compound cream, the foaming compound cream having a total fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content,
The present invention relates to a method for producing a foamable compound cream, which comprises adding emulsifier A to water so that the content of emulsifier A in the entire foamable oil-in-water emulsified oil composition is 0.01 to 0.7% by weight, stirring to dissolve emulsifier A in an aqueous phase, adding an oil mixture of oils A and B so that the total content of oils A and B in the entire oils and fats of the foamable oil-in-water emulsified oil composition is 80 to 100% by weight and the weight ratio of oils B/(oils A + oils B) is 0.37 to 0.5, pre-emulsifying the resulting mixture, pulverizing the mixture, and further treating it under high pressure to obtain a foamable oil-in-water emulsified oil composition, and mixing and stirring fresh cream with the resulting foamable oil-in-water emulsified oil composition so that the milk fat content in the entire oils and fats of the foamable compound cream is 83% by weight or less.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.

According to the present invention, it is possible to provide a foamable oil-in-water emulsified oil composition that is substantially free of phosphates and transesterified oils and fats, and has good stock solution stability and whipping properties, even though a portion of the lauric oils and fats is replaced with palm-based oils and fats, and a whipped cream obtained by whipping the same, which melts quickly in the mouth and has good hardness, can be provided.

The present invention will be described in more detail below. The foamable oil-in-water emulsified oil composition of the present invention is characterized in that it is substantially free of phosphates and transesterified oils and fats, contains a specific amount of oils and fats, contains a specific amount of a specific emulsifier A in the aqueous phase, and contains specific amounts of two specific oils and fats (oil A and oil B). The foamable oil-in-water emulsified oil composition may not contain milk fat, or may contain less than a specific amount of milk fat. When milk fat is contained, the foamable oil-in-water emulsified oil composition can also be called a foamable compound cream. The whipped cream of the present invention can be obtained by whipping the foamable oil-in-water emulsified oil composition. When milk fat is contained, the whipped cream can also be called a whipped compound cream.

The less phosphate contained in the foamable oil-in-water emulsified oil composition, the better, and the amount is preferably less than 0.02% by weight, more preferably less than 0.01% by weight, and even more preferably none at all. Examples of the phosphate include sodium phosphate and sodium metaphosphate, and at least one selected from this group can be used.

The foamable oil-in-water emulsified oil composition preferably contains 25 to 50% by weight of oil based on the entire foamable oil-in-water emulsified oil composition. More preferably, it is 30 to 45% by weight, and even more preferably, it is 35 to 40% by weight. If it is less than 25% by weight, the whipping property and hardness after whipping may be poor, and if it is more than 50% by weight, the stability of the original solution may be poor. The oil contains at least oil A and oil B, and may further contain milk fat.

The less the content of transesterified oils and fats contained in the foamable oil-in-water emulsified oil composition, the better. The content is preferably less than 1% by weight, more preferably less than 0.5% by weight, and even more preferably none at all, of the total oils and fats contained in the foamable oil-in-water emulsified oil composition. If the content of transesterified oils and fats is 1% by weight or more, the cost may increase and the melting in the mouth may be delayed.

In the present invention, the term "transesterified oils and fats" refers to oils and fats obtained by transesterifying edible oils and fats. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as beef tallow, lard, and fish oil. These oils and fats may also be processed by hardening, fractionation, transesterification, and the like. There are no particular limitations on the method for producing the transesterified oils and fats, and they can be produced using conventional methods. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to the raw oil and fat to cause a random transesterification reaction, or an enzymatic method in which transesterification is performed using an enzyme such as lipase, can be used.

The foamable oil-in-water emulsified oil composition may or may not contain milk fat, but the content of the milk fat is preferably 83% by weight or less of the total fats and oils contained in the foamable oil-in-water emulsified oil composition. If the content exceeds 83% by weight, the whipping properties may deteriorate and the melting in the mouth may be delayed. Examples of the origin of the milk fat include fresh cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow's milk, whole milk powder, concentrated milk, sour cream, unsweetened condensed milk, sweetened condensed milk, etc., and at least one selected from these groups can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of the milk fat.

The fresh cream is defined in the Milk and Dairy Products Ordinance as "a product made by removing components other than milk fat from raw milk, cow's milk or special milk, resulting in a milk fat content of 18.0% or more." In the present invention, it is preferable to use cream with a milk fat content of 30 to 48% in order to obtain good whipping properties.

The fat A preferably contains 40% by weight or more of saturated fatty acids of _C12 or less based on the total constituent fatty acids. If the content is less than 40% by weight, melting in the mouth may be slow. The content of saturated fatty acids of _C12 or less included in the constituent fatty acids of the fat A may be 100% by weight or less based on the total constituent fatty acids.

The fat/oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, and even more preferably 0 to 10% by weight, based on the total weight of the fat/oil A. If the amount is 40% by weight or more, the effects of the present invention may not be achieved. Here, S2U refers to a triglyceride in which, as constituent fatty acids, two molecules of saturated fatty acid S having a C ₁₆ or more (preferably C ₂₄ or less) and one molecule of unsaturated fatty acid U having a C ₁₆ or more (preferably C ₂₄ or less) are bound to one molecule of glycerin, and the binding positions of S and U are not limited.

The slip melting point of the oil A is preferably 23 to 30°C, more preferably 24 to 29°C, even more preferably 25 to 29°C, and particularly preferably 26 to 28°C. If it is lower than 23°C, the hardness after whipping may not be maintained, and if it is higher than 30°C, the stability of the concentrate and the hardness after whipping may be deteriorated.

The type of the fat A includes lauric fats, specifically, coconut oil (elevation melting point: 24±1° C.), palm kernel oil (elevation melting point: 27±1° C.), and palm kernel olein (elevation melting point: 23±1° C.), and at least one selected from these groups can be used. When the fat A is a mixed fat obtained by blending a plurality of types of fats and oils, it is sufficient that the saturated fatty acid content of _C12 or less and the S2U content contained in the entire mixed fat and oil are within the above-mentioned ranges, and the average value of the elevating melting points of the plurality of types of fats and oils is within the above-mentioned ranges.

The fat B preferably contains 40% by weight or more of _C16 - _C22 saturated fatty acids based on the total constituent fatty acids. If the content is less than 40% by weight, melting in the mouth may be slow. The content of _C16 - _C22 saturated fatty acids contained in the constituent fatty acids of the fat B may be 100% by weight or less based on the total constituent fatty acids.

The fat B preferably contains 45 to 70% by weight, more preferably 50 to 60% by weight, of S2U based on the total amount of fat B. If the amount is less than 45% by weight, the whipping property and hardness after whipping may deteriorate, and if the amount is more than 70% by weight, the melting in the mouth may be delayed. Here, S2U refers to a triglyceride in which, as constituent fatty acids, two molecules of saturated fatty acid S having a C ₁₆ or more (preferably C ₂₄ or less) and one molecule of unsaturated fatty acid U having a C ₁₆ or more (preferably C ₂₄ or less) are bound to one molecule of glycerin, and the binding positions of S and U are not limited.

The melting point of the fat or oil B is preferably 23 to 30°C, more preferably 24 to 29°C, even more preferably 25 to 29°C, and particularly preferably 26 to 28°C. If it is lower than 23°C, the hardness after whipping may not be maintained, and if it is higher than 30°C, the stability of the concentrate, whipping properties, and hardness after whipping may deteriorate, or melting in the mouth may be delayed.

Examples of the type of fat B include palm-based fats and oils, and specific examples include palm oil (slope melting point: 33±1° C.), palm mid-melting point (slope melting point: 27±1° C.), palm olein (slope melting point: 22±1° C.), etc., and at least one selected from these groups can be used. When fat B is a mixed fat obtained by blending multiple types of fats and oils, it is sufficient that the C ₁₆ to C ₂₂ saturated fatty acid content and S2U content contained in the entire mixed fat and oil are within the above-mentioned ranges, and the average value of the slip melting points of the multiple types of fats and oils is within the above-mentioned range.

The slip melting points of the fats and oils A and B may be measured using an automatic slip melting point measuring device in accordance with the standard method for analysis of fats and oils set forth by the Japan Oil Chemists' Society.

Of the fats and oils contained in the foamable oil-in-water emulsified fat composition, the total content of fats and oils A and B in the total fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 83 to 100% by weight, even more preferably 88 to 100% by weight, and particularly preferably 95 to 100% by weight. If the total content is less than 80% by weight, the melting in the mouth may be slow.

The weight ratio of the oil/fat B/(the oil/fat A+the oil/fat B) is preferably 0.37 to 0.5, more preferably 0.38 to 0.5, even more preferably 0.43 to 0.5, and particularly preferably 0.45 to 0.5. If the ratio is less than 0.37, the hardness after whipping may be poor and melting in the mouth may be delayed, while if it is more than 0.5, the stability of the concentrate, whipping properties, and hardness after whipping may be poor and melting in the mouth may be delayed.

In addition to the milk fat, oil A, and oil B, the oil in the foamable oil-in-water emulsified oil composition of the present invention may contain other oils and fats as necessary, provided that the content of these oils and fats is sufficient and does not impair the effects of the present invention. Examples of other oils and fats include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, lard, and fish oil.

The foamable oil-in-water emulsified oil composition preferably contains 40 to 70% by weight of water based on the entire foamable oil-in-water emulsified oil composition, more preferably 45 to 70% by weight, even more preferably 50 to 70% by weight, and particularly preferably 55 to 70% by weight. If the water content is less than 40% by weight, the freshness after whipping may be lacking and the stability of the concentrate may be poor, and if the water content is more than 70% by weight, the whipping properties and hardness after whipping may be poor and it may be difficult to feel the richness of the oil.

The weight ratio of the oil content to the water content (oil/water) is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, the foaming properties may deteriorate, and if it is more than 1.2, the stability of the concentrate may deteriorate or oil-in-water emulsion may not be obtained.

The emulsifier A preferably has an HLB of 2.8 to 6.2, more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the whipping properties and hardness after whipping may deteriorate, and if it is higher than 6.2, the whipping properties and hardness after whipping may deteriorate.

The emulsifier A is preferably a sucrose fatty acid ester and/or a polyglycerin fatty acid ester containing 70 to 100% by weight of _C10 to _C22 saturated fatty acids based on the total amount of constituent fatty acids. If the total amount of _C10 to _C22 saturated fatty acids is less than 70% by weight, the emulsifier may dissolve slowly in the mouth or may have an unpleasant taste specific to the emulsifier.

The emulsifier A is contained in the aqueous phase of the foamable oil-in-water emulsified oil composition. If emulsifier A is contained in the oil phase but not in the aqueous phase, the whipping properties and hardness after whipping may deteriorate. The content of emulsifier A in the aqueous phase is preferably 0.01 to 0.7% by weight, more preferably 0.01 to 0.4% by weight, even more preferably 0.01 to 0.3% by weight, and particularly preferably 0.02 to 0.2% by weight, of the entire foamable oil-in-water emulsified oil composition. If it is less than 0.01% by weight, the whipping properties and hardness after whipping may deteriorate, and if it is more than 0.7% by weight, the stability of the original solution may deteriorate.

In addition to emulsifier A, if necessary, an emulsifier with an HLB of less than 6.0 may be added to the oil phase, and an emulsifier with an HLB of 6.0 or more may be added to the aqueous phase.

However, since emulsifiers with bound unsaturated fatty acids may produce an unpleasant taste, from the viewpoint of improving the flavor, the lower the content of emulsifiers with bound unsaturated fatty acids, the better, and it is preferable that the content be less than 0.02% by weight of the entire foamable oil-in-water emulsified oil composition.

The foamable oil-in-water emulsified oil composition of the present invention may contain thickeners, sugars, milk solids, flavorings, colorants, fragrances, salt, vitamins, minerals, antioxidants, other food ingredients, additives, etc., as necessary, within the scope of not impairing the effects of the present invention.

Whipped cream is obtained by whipping the foamable oil-in-water emulsified oil composition. The whipped cream obtained can be used as a topping, a coating, a filling, or a sandwich for various foods. Examples of such foods include breads such as cream buns, cream sandwiches, and sandwiches, as well as cakes, choux pastries, omelets, and dorayaki.

The method for producing the foamable oil-in-water emulsified oil composition of the present invention is exemplified below. That is, first, emulsifier A is added to water so that the emulsifier A content in the entire foamable oil-in-water emulsified oil composition is 0.01 to 0.7% by weight, and the mixture is heated to 60°C or higher while stirring to dissolve, and an aqueous phase is prepared in which the phosphate content in the entire foamable oil-in-water emulsified oil composition is adjusted to less than 0.02% by weight and the water content is adjusted to 40 to 70% by weight.

Next, fats A and B are mixed so that the total content of fats A and B in the entire fat of the foamable oil-in-water emulsified oil composition is 80 to 100% by weight and the weight ratio of fats B/(fat A + fat B) is 0.37 to 0.5, and other fats are also mixed as necessary to adjust the fat content in the entire fat of the foamable oil-in-water emulsified oil composition to 25 to 50% by weight and the transesterified fat content in the entire fat is less than 1% by weight. The oil mixture is added to the aqueous phase, pre-emulsified, pulverized, and further treated under high pressure to produce an oil-in-water emulsified oil composition according to an embodiment that does not contain milk fat.

Next, a milk fat-containing component such as fresh cream is mixed and stirred into the oil-in-water emulsified oil composition so that the milk fat content in the total oil and fat of the oil-in-water emulsified oil composition is 83% by weight or less, thereby obtaining a foamable oil-in-water emulsified oil composition (also called a foamable compound cream) according to an embodiment that contains milk fat.

The milk fat-containing component such as the fresh cream can be mixed with other ingredients as the raw material for the aqueous phase, to which the oil mixture is added, pre-emulsified, then pulverized and further treated under high pressure to obtain a foamable oil-in-water emulsified oil composition according to the embodiment containing milk fat.

The present invention will be described in more detail below with reference to examples, but the present invention is in no way limited to these examples. Note that in the examples, "parts" and "%" are by weight.

<Raw materials used in the Production Examples, Examples and Comparative Examples>
1) "Palm kernel oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 51.2% by weight, melting point: 27.4°C, lauric acid: 44.9% by weight, S2U: 3.6% by weight)
2) "Hydrogenated Palm Kernel Oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 53.0% by weight, melting point: 40.3°C, lauric acid: 46.4% by weight, S2U: 1.3% by weight)
3) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 53.7% by weight, slip melting point: 26.8°C, trans fatty acids: 0.1% by weight, total saturated fatty acids: 55.6% by weight, S2U: 65.8% by weight)
4) "Palm Olein" manufactured by Kaneka Corporation ( _C16 to _C22 saturated fatty acids: 44.7% by weight, slip melting point: 21.9°C, trans fatty acids: 0.2% by weight, total saturated fatty acids: 45.9% by weight, S2U: 44.0% by weight)
5) "Palm interesterified oil" manufactured by Kaneka Corporation (interesterified oil of palm kernel and palm oil, _C16 - _C22 saturated fatty acids: 31.0% by weight, slip melting point: 27.5°C, S2U content: 0% by weight)
6) "Rapeseed oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 0% by weight, _C16 to _C22 saturated fatty acids: 6.5% by weight, S2U: 0% by weight, melting point not measurable)
7) “Yelkin TS” manufactured by ADM Co., Ltd. (unsaturated fatty acid: 78.9% by weight)
8) Polyglycerol mixed acid ester "SY Glyster CV-23" (unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd.
9) Polyglycerol behenate "SY Glystar DDB-750" (HLB: 2.5, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
10) Polyglycerol stearate "SY Glyster MS-3S" (HLB: 8.4, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
11) Yotsuba skim milk powder (milk fat content: 0.7% by weight) manufactured by Yotsuba Milk Industry Co., Ltd.
12) "Casein Potassium SPRAY" manufactured by Friesland Campina DMV
13) "Lactose HILMAR FINE GRAIN" manufactured by HILMAR
14) Polyglycerol stearate "SY Glyster TS-3S" (HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd.
15) Polyglycerol stearate "SY Glystar MS-5S" (HLB: 11.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
16) Meiji Fresh Cream 43 (Milk fat content: 43% by weight, moisture content: 52.33% by weight) manufactured by Meiji Co., Ltd.
17) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-370" (HLB: 3.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
18) "SY Glystar PS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB: 4.5, _C10 - _C22 saturated fatty acids: 99.6% by weight)
19) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-570" (HLB: 5.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
20) Polyglycerol stearate "SY Glyster PS-3S" (HLB: 2.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd.
21) Polyglycerol stearate "Sunsoft Q18-B" (HLB: 6.5, _C10 - _C22 saturated fatty acids: 99.7% by weight) manufactured by Taiyo Kagaku Co., Ltd.
22) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-770" (HLB: 7.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
23) Polyglycerol oleate "SY Glyster MO-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB: 11.6, _C10 - _C22 saturated fatty acids: 29.81% by weight, unsaturated fatty acids: 70% by weight)
24) "Palm kernel olein" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 47.5% by weight, slip melting point: 23.0°C, lauric acid: 40.5% by weight, S2U: 2.6% by weight)
25) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 64.2% by weight, S2U: 91.8% by weight, slip melting point: 31.3°C)

<Evaluation of stability of stock solution>
60 g of the foamable oil-in-water emulsified oil composition or foamable compound cream obtained in the Examples and Comparative Examples was dispensed into a glass beaker and allowed to stand at 15° C. for 1 hour. The mixture was then stirred at 120 rpm, and the time (minutes) until the mixture thickened was measured and used as an evaluation value.

<Whipping property (overrun) evaluation>
The foamable oil-in-water emulsified oil composition or foamable compound cream obtained in the Examples and Comparative Examples was whipped to a hardness of 0.30 N, and the calculated air content per volume was taken as overrun (%).

<Whipability (whip time) evaluation>
The time (minutes, seconds) required for whipping the foamable oil-in-water emulsified oil composition or foamable compound cream obtained in the Examples and Comparative Examples until the hardness reached 0.30 N was measured, and this was used as an evaluation value.

<Evaluation of hardness after whipping>
The whipped cream or whipped compound cream having a hardness of 0.30 N obtained in the Examples and Comparative Examples was left to stand at room temperature for 30 minutes, after which the maximum load was measured using a Leonar and the change was evaluated. The evaluation was performed according to the following criteria.
5 points: change in hardness after whipping is 0.03N or more and 0.06N or less; 4 points: change in hardness after whipping is 0.02N or more and less than 0.03N, or more than 0.06N and less than 0.07N; 3 points: change in hardness after whipping is 0.01N or more and less than 0.02N, or more than 0.07N and less than 0.09N; 2 points: change in hardness after whipping is 0.09N or more and less than 0.2N, or -0.05N or more and less than 0.01N; 1 point: change in hardness after whipping is 0.2N or more, or less than -0.05N

<Evaluation of melting speed (speed) of whipped cream (0% milk fat)>
The whipped creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, who rated them on a scale of 1 to 5, and the average score was taken as the evaluation score. The evaluation criteria were as follows:
5 points: melts in the mouth much faster than the whipped cream of Comparative Example 2 4 points: melts in the mouth much faster than the whipped cream of Comparative Example 2 3 points: melts in the mouth as quickly as the whipped cream of Comparative Example 2 2 points: melts in the mouth slower than the whipped cream of Comparative Example 2 1 point: melts in the mouth much slower than the whipped cream of Comparative Example 2

<Evaluation of whipped compound cream melting speed>
The whipped compound creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, who evaluated them on a scale of 1 to 5, and the average score was taken as the evaluation score. The evaluation criteria were as follows:
5 points: melts in the mouth much faster than a whipped compound cream with an equivalent compound ratio obtained using the oil-in-water emulsified oil composition B2 and fresh cream; 4 points: melts in the mouth much faster than a whipped compound cream with an equivalent compound ratio obtained using the oil-in-water emulsified oil composition B2 and fresh cream; 3 points: melts in the mouth the same as a whipped compound cream with an equivalent compound ratio obtained using the oil-in-water emulsified oil composition B2 and fresh cream; 2 points: melts in the mouth slower than a whipped compound cream with an equivalent compound ratio obtained using the oil-in-water emulsified oil composition B2 and fresh cream; 1 point: melts in the mouth much slower than a whipped compound cream with an equivalent compound ratio obtained using the oil-in-water emulsified oil composition B2 and fresh cream

<Overall evaluation>
The evaluated ingredients stability (blotting time), whipping properties (overrun, whipping time), hardness after whipping, and melting in the mouth (speed) were evaluated and comprehensively rated according to the following criteria.
A: Satisfies the following: a weighting time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a rating of 5 points for hardness after whipping, and a rating of 4.5 to 5 points for melting in the mouth (speed). B: Does not satisfy the requirements of A, and satisfies the following: a weighting time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a rating of 4 points for hardness after whipping, and a rating of 3.5 points for melting in the mouth (speed). C: Does not satisfy the requirements of A and B, and satisfies the following: a weighting time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a rating of 3 points for hardness after whipping, and a rating of 3.5 points for melting in the mouth (speed). ) exceeds 3.0 points. D: Does not satisfy the requirements of E and falls under at least one of the following evaluation groups: a stuffing time of 20 minutes or more and less than 30 minutes, an overrun of 90% or more and less than 110%, a whipping time of 7 minutes or more and less than 8.5 minutes, a hardness after whipping evaluation of 2 points, and a melting speed evaluation of 2.0 points or more and 3.0 points or less. E: Falls under at least one of the following evaluation groups: a stuffing time of less than 20 minutes, an overrun of less than 90%, a whipping time of 8.5 minutes or more, a hardness after whipping evaluation of 1 point, and a melting speed evaluation of less than 2.0 points.

(Example 1) Foamable oil-in-water emulsified oil composition A1 and whipped cream A1
According to the formulation in Table 1, 0.2 part by weight of soybean lecithin, 0.06 part by weight of polyglycerol mixed acid ester, and 0.03 part by weight of polyglycerol behenate were added to an oil and fat mixture of 18.5 parts by weight of palm kernel oil, 11.3 parts by weight of palm mid fraction (PMF), and 7.2 parts by weight of palm olein, and dissolved at 65° C. to prepare an oil phase.

Separately, 3.7 parts by weight of skim milk powder, 0.5 parts by weight of potassium caseinate, 1.5 parts by weight of lactose, 0.15 parts by weight of polyglycerol stearate (emulsifier A, HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight), and 0.05 parts by weight of polyglycerol stearate (HLB: 11.6, _C10 - _C22 saturated fatty acids: 98.0% by weight) were dissolved in hot water of 60°C or higher to give a final composition identical to that in Table 1 to prepare an aqueous phase.

The oil phase and the water phase were mixed and pre-emulsified for 20 minutes or more, and then finely milled at a rotation speed of 31.4 m/s using a high-speed rotary emulsifier ("Clearmix" manufactured by M Technique Co., Ltd.). Next, the mixture was treated with a high-pressure homogenizer at a pressure of 2.0 MPa in the first stage and 1.0 MPa in the second stage, preheated to 90°C using a plate heater, and sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection). Next, the mixture was cooled to 60°C using a plate cooler without evaporative cooling, and then treated again with a high-pressure homogenizer at a pressure of 9.0 MPa in the first stage and 3.0 MPa in the second stage. The mixture was then cooled to 5°C using a plate cooler, filled into a container, and stored in a refrigerator at 5°C for 48 hours to obtain a foamable oil-in-water emulsified oil composition A1.

4 kg of the obtained foamable oil-in-water emulsified oil composition A1 was placed in a Kanto mixer ("CS type 20" manufactured by Kanto Mixing Machinery Co., Ltd.), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped under high speed stirring conditions (380 rpm) until the hardness reached 0.30 N, yielding whipped cream A1 (0% milk fat). The obtained foamable oil-in-water emulsified oil composition A1 and whipped cream A1 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (quickness)), and the results are summarized in Table 1.

(Example 2) Foamable oil-in-water emulsified oil composition A2 and whipped cream A2
According to Table 1, except for changing the ingredients to palm kernel oil: 20.3 parts by weight, palm mid fraction (PMF): 10.2 parts by weight, and palm olein: 6.5 parts by weight, foamable oil-in-water emulsified oil composition A2 and whipped cream A2 (0% milk fat) were obtained in the same manner as in Example 1, and evaluated in the same manner as in Example 1. The results are shown in Table 1.

(Example 3) Foamable oil-in-water emulsified oil composition A3 and whipped cream A3
According to Table 1, except for changing the amounts of palm kernel oil: 21.1 parts by weight, palm mid fraction (PMF): 9.7 parts by weight, and palm olein: 6.2 parts by weight, foamable oil-in-water emulsified oil composition A3 and whipped cream A3 (0% milk fat) were obtained in the same manner as in Example 1, and evaluated in the same manner as in Example 1. The results are shown in Table 1.

(Example 4) Foamable oil-in-water emulsified oil composition A4 and whipped cream A4
According to Table 1, except for changing the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein to 23.0 parts by weight, 8.5 parts by weight, and 5.5 parts by weight, respectively, the same procedures as in Example 1 were repeated to obtain foamable oil-in-water emulsified oil composition A4 and whipped cream A4 (0% milk fat). These were evaluated in the same manner as in Example 1, and the results are shown in Table 1.

(Comparative Example 1) Foamable oil-in-water emulsified oil composition B1 and whipped cream B1
According to Table 1, except for changing the amounts of palm kernel oil: 23.9 parts by weight, palm mid fraction (PMF): 8.0 parts by weight, and palm olein: 5.1 parts by weight, foamable oil-in-water emulsified oil composition B1 and whipped cream B1 (0% milk fat) were obtained in the same manner as in Example 1, and evaluated in the same manner as in Example 1. The results are shown in Table 1.

The results summarized in Table 1 reveal the following. From Examples 1 to 4 and Comparative Example 1, it became clear that in order to achieve the effects of the present invention, a weight ratio of oil B/(oil A + oil B) of 0.37 to 0.5 is suitable, and if it is below 0.37, the hardness after whipping may deteriorate.

(Example 5) Foamable oil-in-water emulsified oil composition A5 and whipped cream A5
According to Table 2, the ingredients were changed to palm kernel oil: 15.7 parts by weight, palm mid fraction (PMF): 9.6 parts by weight, and palm olein: 6.1 parts by weight, and 5.6 parts by weight of rapeseed oil was further added as other oils and fats to prepare an oil and fat mixture, and the amount of water was adjusted. Except for this, foamable oil-in-water emulsified oil composition A5 and whipped cream A5 (0% milk fat) were obtained in the same manner as in Example 1, and evaluated in the same manner as in Example 1. The results are shown in Table 2.

(Comparative Example 2) Foamable oil-in-water emulsified oil composition B2 and whipped cream B2
According to Table 2, except for changing the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein to 29.6 parts by weight, 4.5 parts by weight, and 2.9 parts by weight, respectively, the same procedures as in Example 1 were repeated to obtain a foamable oil-in-water emulsified oil composition B2 and a whipped cream B2 (0% milk fat). These were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

(Comparative Example 3) Foamable oil-in-water emulsified oil composition B3 and whipped cream B3
According to Table 2, the mixed oil/fat did not contain palm mid (PMF) and palm olein, but was changed to 25.5 parts by weight of palm kernel oil, and further contained 4.0 parts by weight of palm kernel hardened oil and 7.5 parts by weight of palm interesterified oil. The polyglycerol mixed acid ester and polyglycerol behenate having an HLB of 2.5 were not blended, and 0.09 part by weight of polyglycerol stearate having an HLB of 8.4 was blended in the oil phase. In the same manner as in Example 1, a foamable oil-in-water emulsified oil/fat composition B3 and whipped cream B3 (0% milk fat) were obtained. They were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

From the results summarized in Table 2, the following was found. From Examples 1 and 5 and Comparative Example 2, it was revealed that in order to achieve the effects of the present invention, a weight ratio of fat B/(fat A + fat B) of 0.37 to 0.5 is preferable, and if it is less than 0.37, the hardness after whipping may deteriorate and melting in the mouth may become slow. Furthermore, from Examples 1 and 5 and Comparative Example 3, it was revealed that a total content of fat A and fat B in all fats excluding milk fat is preferably 80 to 100% by weight, and if it is less than this total content, melting in the mouth may become slow.

(Example 6) Foamable oil-in-water emulsified oil composition A6 and whipped cream A6
According to Table 3, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.08 parts by weight and the amount of water was adjusted, foamable oil-in-water emulsified oil composition A6 and whipped cream A6 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 3.

(Example 7) Foamable oil-in-water emulsified oil composition A7 and whipped cream A7
According to Table 3, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.50 parts by weight and the amount of water was adjusted, foamable oil-in-water emulsified oil composition A7 and whipped cream A7 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 3.

(Comparative Example 4) Foamable oil-in-water emulsified oil composition B4 and whipped cream B4
According to Table 3, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.005 parts by weight and the amount of water was adjusted, foamable oil-in-water emulsified oil composition B4 and whipped cream B4 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 3.

(Comparative Example 5) Foamable oil-in-water emulsified oil composition B5 and whipped cream B5
According to Table 3, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.80 parts by weight and the amount of water was adjusted, foamable oil-in-water emulsified oil composition B5 and whipped cream B5 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 3.

The results summarized in Table 3 reveal the following. From Examples 2, 6-7 and Comparative Examples 4-5, it became clear that in order to achieve the effects of the present invention, the content of emulsifier A is preferably 0.01-0.7% by weight of the entire foamable oil-in-water emulsified oil composition, and that if it is outside this range, the stability of the original liquid and whipping properties may deteriorate, and the hardness after whipping may be impaired.

(Example 8) Foamable oil-in-water emulsified oil composition A8 and whipped cream A8
According to Table 4, a foamable oil-in-water emulsified oil composition A8 and a whipped cream A8 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 part by weight of polyglycerol stearate was added as emulsifier A, and 0.08 part by weight of sucrose stearate was added, and the amount of water was adjusted. These compositions were evaluated in the same manner as in Example 1, and the results are shown in Table 4.

(Example 9) Foamable oil-in-water emulsified oil composition A9 and whipped cream A9
According to Table 4, a foamable oil-in-water emulsified oil composition A9 and a whipped cream A9 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 parts by weight of sucrose stearate was added in addition to 0.15 parts by weight of polyglycerol stearate as emulsifier A, and the amount of water was adjusted. These compositions were evaluated in the same manner as in Example 1, and the results are shown in Table 4.

(Example 10) Foamable oil-in-water emulsified oil composition A10 and whipped cream A10
According to Table 4, a foamable oil-in-water emulsified oil composition A10 and a whipped cream A10 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 part by weight of polyglycerol stearate was added as emulsifier A, and 0.50 part by weight of sucrose stearate was added, and the amount of water was adjusted. These compositions were evaluated in the same manner as in Example 1, and the results are shown in Table 4.

(Comparative Example 6) Foamable oil-in-water emulsified oil composition B6 and whipped cream B6
According to Table 4, a foamable oil-in-water emulsified oil composition B6 and whipped cream B6 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 parts by weight of emulsifier A was added to the oil phase instead of the aqueous phase, and evaluated in the same manner as in Example 1. The results are shown in Table 4.

The results summarized in Table 4 reveal the following. From Examples 2 and 8 to 10, it was revealed that the effects of the present invention can be achieved even when sucrose fatty acid ester and polyglycerin fatty acid ester are used in combination as emulsifier A having an HLB of 2.8 to _6.2 and containing 70 to 100% by weight of _C10 to C22 saturated fatty acids in the total constituent fatty acids. Moreover, from Example 2 and Comparative Example 6, it was revealed that in order to achieve the effects of the present invention, it is preferable to blend the emulsifier A in the aqueous phase, and that blending the emulsifier A in the oil phase rather than in the aqueous phase may result in poor whipping properties or loss of hardness after whipping.

(Example 11) Foamable oil-in-water emulsified oil composition A11 and whipped cream A11
According to Table 5, a foamable oil-in-water emulsified oil composition A11 and a whipped cream A11 (0% milk fat) were obtained in the same manner as in Example 2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB 4.6) was used instead of 0.15 parts by weight of sucrose stearate (HLB 3.0). These were evaluated in the same manner as in Example 1, and the results are shown in Table 5.

(Example 12) Foamable oil-in-water emulsified oil composition A12 and whipped cream A12
According to Table 5, a foamable oil-in-water emulsified oil composition A12 and a whipped cream A12 (0% milk fat) were obtained in the same manner as in Example 2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB 4.6) was used instead of 0.15 parts by weight of sucrose stearate (HLB 5.0). These were then evaluated in the same manner as in Example 1, and the results are shown in Table 5.

(Comparative Example 7) Foamable oil-in-water emulsified oil composition B7 and whipped cream B7
According to Table 5, foamable oil-in-water emulsified oil composition B7 and whipped cream B7 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 2.6), which does not correspond to emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A. They were then evaluated in the same manner as in Example 1, and the results are shown in Table 5.

(Comparative Example 8) Foamable oil-in-water emulsified oil composition B8 and whipped cream B8
According to Table 5, foamable oil-in-water emulsified oil composition B8 and whipped cream B8 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 6.5), which does not correspond to emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A. They were then evaluated in the same manner as in Example 1, and the results are shown in Table 5.

(Comparative Example 9) Foamable oil-in-water emulsified oil composition B9 and whipped cream B9
According to Table 5, foamable oil-in-water emulsified oil composition B9 and whipped cream B9 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.15 parts by weight of sucrose stearate (HLB: 7.0), which does not correspond to emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, and evaluated in the same manner as in Example 1. The results are shown in Table 5.

The results summarized in Table 5 reveal the following. From Examples 11-12 and Comparative Examples 7-9, it became clear that in order to achieve the effects of the present invention, the HLB of emulsifier A is preferably 2.8-6.2, and that outside this range, whipping properties may deteriorate or hardness after whipping may be impaired.

(Example 13) Foamable oil-in-water emulsified oil composition A13 and whipped cream A13
According to Table 6, except that the content of palm kernel oil was changed to 19.2 parts by weight and 1.1 parts by weight of hardened palm kernel oil was added, the same procedures as in Example 2 were repeated to obtain foamable oil-in-water emulsified oil composition A13 and whipped cream A13 (0% milk fat). These were evaluated in the same manner as in Example 1, and the results are shown in Table 6.

(Example 14) Foamable oil-in-water emulsified oil composition A14 and whipped cream A14
According to Table 6, except that the content of palm kernel oil was changed to 2.4 parts by weight and 17.9 parts by weight of palm kernel olein was added, foamable oil-in-water emulsified oil composition 14 and whipped cream A14 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 6.

(Comparative Example 10) Foamable oil-in-water emulsified oil composition B10 and whipped cream B10
According to Table 6, except that the content of palm kernel oil was changed to 14.6 parts by weight and 5.7 parts by weight of hardened palm kernel oil was added, the same procedures as in Example 2 were repeated to obtain foamable oil-in-water emulsified oil composition B10 and whipped cream B10 (0% milk fat). These were evaluated in the same manner as in Example 1, and the results are shown in Table 6.

(Comparative Example 11) Foamable oil-in-water emulsified oil composition B11 and whipped cream B11
According to Table 6, the content of palm kernel oil was changed to 20.0 parts by weight, the content of palm mid part was changed to 10.0 parts by weight, the content of palm olein was changed to 6.4 parts by weight, and 0.6 parts by weight of palm interesterified oil was added. Except for this, foamable oil-in-water emulsified oil composition B11 and whipped cream B11 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 6.

From the results summarized in Table 6, the following was found. From Examples 2, 13 to 14 and Comparative Example 10, it was revealed that in order to achieve the effects of the present invention, the slip melting point of fat A containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids is preferably 23 to 30°C, and if the slip melting point of fat A is higher than 30°C, the stability of the original liquid may be deteriorated and the hardness after whipping may be impaired. Furthermore, from Example 2 and Comparative Example 11, it was revealed that in order to achieve the effects of the present invention, the content of interesterified oil in the total fat is preferably less than 1% by weight, and if it is 1% by weight or more, the melting in the mouth may be delayed.

(Example 15) Foamable oil-in-water emulsified oil composition A15 and whipped cream A15
According to Table 7, except that the content of palm oil mid-point fraction was changed to 5.5 parts by weight and the content of palm olein was changed to 11.2 parts by weight, foamable oil-in-water emulsified oil composition A15 and whipped cream A15 (0% milk fat) were obtained in the same manner as in Example 2 and evaluated in the same manner as in Example 1. The results are shown in Table 7.

(Example 16) Foamable oil-in-water emulsified oil composition A16 and whipped cream A16
According to Table 7, the palm olein content was changed to 7.6 parts by weight, palm oil mid fraction (ascent melting point: 26.8° C.) was not blended, and 9.1 parts by weight of palm oil mid fraction (ascent melting point: 31.3° C.) having a different ascent melting point was added. Except for this, foamable oil-in-water emulsified oil composition A16 and whipped cream A16 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 7.

(Example 17) Foamable oil-in-water emulsified oil composition A17 and whipped cream A17
According to Table 7, the palm kernel oil content was changed to 21.2 parts by weight, the palm oil mid content was changed to 10.6 parts by weight, the palm olein content was changed to 6.7 parts by weight, the polyglycerol mixed acid ester and lactose were not blended, and the amount of water was adjusted. Except for this, a foamable oil-in-water emulsified oil composition A17 and a whipped cream A17 (0% milk fat) were obtained in the same manner as in Example 2, and evaluated in the same manner as in Example 1. The results are shown in Table 7.

(Comparative Example 12) Foamable oil-in-water emulsified oil composition B12 and whipped cream B12
According to Table 7, foamable oil-in-water emulsified oil composition B12 and whipped cream B12 (0% milk fat) were obtained in the same manner as in Example 2, except that palm olein was not added, the amount of palm oil mid-melting point (ascent melting point: 26.8° C.) was changed to 1.2 parts by weight, and 15.5 parts by weight of palm oil mid-melting point (ascent melting point: 31.3° C.) with a different ascent melting point was added. These were evaluated in the same manner as in Example 1, and the results are shown in Table 7.

(Comparative Example 13) Foamable oil-in-water emulsified oil composition B13 and whipped cream B13
According to Table 7, a foamable oil-in-water emulsified oil composition B13 and a whipped cream B13 (0% milk fat) were obtained in the same manner as in Example 2, except that 0.04 part by weight of a polyglycerol oleate (HLB: 11.6, _C10 - _C22 saturated fatty acid: 29.81% by weight, unsaturated fatty acid: 70% by weight) which has less saturated fatty acid and more unsaturated fatty acid and does not correspond to emulsifier A was used instead of 0.15 part by weight of polyglycerol stearate (HLB: 4.6) which is emulsifier A, and the amount of water was adjusted. The same procedures as in Example 2 were repeated, and the results are shown in Table 7.

From the results summarized in Table 7, the following was found. From Examples 2, 15 to 17 and Comparative Example 12, it was found that in order to achieve the effects of the present invention, it is preferable that the S2U content in the entire fat B containing 40% by weight or more of C ₁₆ to C ₂₂ saturated fatty acids in the entire constituent fatty acids is 45 to 70% by weight, and the slip melting point of fat B is 23 to 30°C. If the above range is not met, the stock solution stability, whipping property, and hardness after whipping may deteriorate, and melting in the mouth may become slow. Furthermore, from Example 2 and Comparative Example 13, it was found that the content of the emulsifier with a large amount of unsaturated fatty acids in the entire foamable oil-in-water emulsified fat composition is preferably less than 0.02% by weight, since the melting in the mouth becomes slow and an unpleasant taste is exhibited when emulsifier A is not blended and an emulsifier with a large amount of unsaturated fatty acids is blended.

(Example 1V) Foaming compound cream A1V and whipped compound cream A1V
The foamable oil-in-water emulsified oil composition A1 obtained in Example 1 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 95:5 to obtain a foamable compound cream A1V. 4 kg of the obtained foamable compound cream A1V was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A1V. The obtained foamable compound cream A1V and whipped compound cream A1V were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (speed)), and the results are summarized in Table 8.

(Examples 2V to 4V) Foaming compound creams A2V to A4V and whipped compound creams A2V to A4V
Foamable compound creams A2V to A4V and whipped compound creams A2V to A4V were obtained in the same manner as in Example 1V, except that the foamable oil-in-water emulsified oil composition A1 was changed to the foamable oil-in-water emulsified oil compositions A2 to A4. The obtained foamable compound creams A2V to A4V and whipped compound creams A2V to A4V were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed)), and the results are summarized in Table 8.

(Comparative Examples 1V to 2V) Foaming compound creams B1V to B2V and whipped compound creams B1V to B2V
Foamable compound creams B1V to B2V and whipped compound creams B1V to B2V were obtained in the same manner as in Example 1V, except that the foamable oil-in-water emulsified oil composition A1 was changed to foamable oil-in-water emulsified oil compositions B1 to B2. The obtained foamable compound creams B1V to B2V and whipped compound creams B1V to B2V were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed)), and the results are summarized in Table 8. The melting in the mouth (speed) of whipped compound cream B2V was set as the standard value (3.0 points) when evaluating the melting in the mouth (speed) of whipped compound creams A1V to A4V and B1V.

The results summarized in Table 8 reveal the following. From Examples 1V to 4V and Comparative Examples 1V to 2V, it became clear that for a compound cream containing milk fat to achieve the effects of the present invention, a weight ratio of fat B/(fat A + fat B) of 0.37 to 0.5 is suitable, and that deviations from this weight ratio may impair the firmness after whipping.

(Examples 2W to 2Z) Foaming compound creams A2W to A2Z and whipped compound creams A2W to A2Z
Foamable compound creams A2W to A2Z and whipped compound creams A2W to A2Z were obtained in the same manner as in Example 2V, except that the weight ratio of the foamable oil-in-water emulsified oil composition A2 obtained in Example 2 to fresh cream (milk fat content: 43%) was changed to 90:10 (Example 2W), 80:20 (Example 2X), 58:42 (Example 2Y), or 30:70 (Example 2Z). The obtained foamable compound creams A2W to A2Z and whipped compound creams A2W to A2Z were evaluated (stability of concentrate, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed)), and the results are summarized in Table 9.

(Comparative Examples 2W to 2Z) Foaming compound creams B2W to B2Z and whipped compound creams B2W to B2Z
Foamable compound creams B2W to B2Z and whipped compound creams B2W to B2Z were obtained in the same manner as in Comparative Example 2V, except that the weight ratio of the foamable oil-in-water emulsified oil composition B2 obtained in Comparative Example 2 to fresh cream (milk fat content: 43%) was changed to 90:10 (Comparative Example 2W), 80:20 (Comparative Example 2X), 58:42 (Comparative Example 2Y), or 30:70 (Comparative Example 2Z). The obtained foamable compound creams B2W to B2Z and whipped compound creams B2W to B2Z were evaluated (stability of concentrate, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed)), and the results are summarized in Table 9. The melting speed (speed) of the whipped compound creams B2W to B2Z was set as the standard value (3.0 points) when evaluating the melting speed (speed) of the whipped compound creams A2W to A2Z, which have the same compound ratio.

The results summarized in Table 9 reveal the following: Examples 2V to 2Z reveal that the compound cream containing milk fat in a range in which the milk fat content in the total fats and oils is 83% by weight or less can achieve the effects of the present invention.

Claims (5)

The foamable oil-in-water emulsified oil composition as a whole contains 25 to 50% by weight of oil and phosphate in an amount of less than 0.02% by weight,
The aqueous phase of the foamable oil-in-water emulsified oil composition contains emulsifier A in an amount of 0.01 to 0.7% by weight based on the entire foamable oil-in-water emulsified oil composition;
In the total oil and fat, the interesterified oil and fat content is less than 1% by weight, and the milk fat content is 83% by weight or less,
Among the fats and oils, the total content of fats and oils A and B in the entire fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B/(fat and oil A + fat and oil B) is 0.37 to 0.5;
Foaming oil-in-water emulsified fat composition.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids. The foamable oil-in-water emulsified oil composition according to claim 1, wherein the milk fat is derived from fresh cream. Whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition according to claim 1 or 2. A food product in which the whipped cream according to claim 3 is sandwiched, coated, filled, or topped. A method for producing a foaming compound cream, the foaming compound cream having a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content, comprising:
A method for producing a foamable compound cream, comprising the steps of: adding emulsifier A to water so that the emulsifier A content in the entire foamable oil-in-water emulsified oil composition is 0.01 to 0.7% by weight; stirring and dissolving the emulsifier in an aqueous phase; adding an oil mixture obtained by mixing oils A and B so that the total content of oils A and B in the entire oils and fats of the foamable oil-in-water emulsified oil composition is 80 to 100% by weight and the weight ratio of oils B/(oils A + oils B) is 0.37 to 0.5; pre-emulsifying the mixture, pulverizing the mixture, and subjecting the mixture to high pressure treatment to obtain a foamable oil-in-water emulsified oil composition; and mixing and stirring fresh cream with the resulting foamable oil-in-water emulsified oil composition so that the milk fat content in the entire oils and fats of the foamable compound cream is 83% by weight or less.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.