JPH0657116B2 - Method for producing stable water-in-oil emulsion composition containing foam - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a foam-containing water-in-oil type emulsion composition which is stable over a wide range of the amount of fats and oils from a large ratio to a small amount. And a foaming property similar to that of a normal high-fat cream for whipped, that is, a method for producing a water-in-oil emulsion composition for whipped, which has a moderate overrun and good artificial flowering properties and flavor. The present invention relates to a method for producing a stable foam-containing water-in-oil emulsion composition that can be used for foods such as confectionery, bread making, desserts, etc. for toppings and sands.

[Technical Background and Description of Prior Art]

The "solid fat ratio" of the fats and oils in this specification is a nuclear magnetic resonance spectrum analysis method [B.L.Madison and RC Sea Hill: Journal of the American.
Oil Chemistry Society (BL Madison & RCH
ill: Journal of The American Oil Chemist ′s Societ
y) Volume 55, No. 3, page 328 (1978)].

In the conventional production of margarine, a margarine manufacturing machine is used that forms a water-in-oil emulsion and then cools and solidifies this emulsion.A technique for stabilizing the water-in-oil emulsion in the production of margarine. , And in recent years, low-fat margarine has also been developed. The methods for stabilizing water-in-oil emulsions developed so far include those that have been devised in terms of the type, amount or usage of the emulsifier, and the physical conditions during the production of the emulsion, that is, There have been devised methods such as the emulsification method, the particle size of the emulsion, the stirring conditions, and the emulsification device.

However, still in the water-in-oil emulsion,
More stable substances such as those in oil-in-water emulsions have not been developed, and water-in-oil emulsions become more unstable due to slight shock, heat effect, or whipping operation, and are dispersed in oil. There are always problems of destabilization such as agglomeration of existing water droplets, increase in particle diameter of water droplets, separation of oil phase and water phase, or phase inversion into oil-in-water emulsion, At present, these problems have not been solved sufficiently.

Furthermore, the water-in-oil type emulsion for whipped that has been conventionally used for toppings and sands has better shape retention and storability than the high-fat cream for whipped, but it has a waxy feeling on the flavor, There is a problem in terms of taste. In recent years, various studies have been conducted to improve the taste of water-in-oil type emulsions for whipping, but none of them has the taste similar to that of the high-fat cream for whipping.

The present inventors, in order to solve the problems in the conventional water-in-oil emulsion as described above, many studies have been carried out, and particles of the aqueous phase dispersed in the oil and fat in the water-in-oil emulsion composition A stable water-in-oil emulsion composition having a better texture by surrounding crystalline fats or oils or aggregates of crystalline fats and oils with a low solid fat ratio or surroundings with the fats and particles, and mixing bubbles in the tissues. It was found that the product has foam characteristics similar to those of a normal whipped cream,
The present invention has been completed based on this finding.

[Object of the Invention and Summary of the Invention]

The object of the present invention is that the structure having a high emulsion stability during storage is good, and it is a stable foam-containing water-in-oil emulsion that can be used in foods such as confectionery for topping and sanding, bread making and desserts. It is to provide a method for producing a composition, and in particular, it has excellent emulsion stability even when the fat content is larger or smaller than the water content, and has the same foam characteristics as a normal high-fat cream for whipped cream, That is, it is to provide a method for producing a stable foam-containing water-in-oil type emulsion composition having appropriate overrun and good flower-forming property and flavor.

The present invention has different melting points measured by the ascending melting point method.
An aqueous phase containing 28 to 82.9% (by weight) of the oil phase component of the final product consisting of various types of oils and fats and ordinary edible animal and vegetable oils and fats and emulsifiers, and 72 to 17.1% (by weight) of the final product casein alkali salt A method for producing a foam-containing water-in-oil emulsified composition comprising a component, comprising the steps of: a) adding 2 to 15% (by weight) of emulsifier A having a high melting point to an oil having a high melting point and melting it to form an oil phase component. And 10-40% of oil-in-water emulsion A
A step of preparing an oil-in-water emulsion A, which comprises adding 90% to 60% (by weight) of the water-phase component of the oil-in-water emulsion A of the oil phase component of (wt) and homogenizing the resulting mixture. B) 2 to 9% (by weight) of the edible animal and vegetable fats and oils is added an emulsifier B to the fats and fats to be melted to prepare an oil phase component, and a casein alkali salt is added to the water phase in an amount of 2 to 6% ( (By weight) to dissolve and prepare an aqueous phase component, and 10 to 45% (by weight) of the oil phase component of the oil-in-water emulsion B is 90 to 55% (by weight of the oil-in-water emulsion B). Weight) the aqueous phase component and a step of preparing an oil-in-water emulsion B, which comprises homogenizing the resulting mixture, c) 30-60% (weight) oil-in-water emulsion B ~ 40%
A step of adding (weight) oil-in-water emulsion A, maintaining the obtained mixture at a temperature lower than the melting point of the high-melting oil and fat, stirring to mix bubbles, and preparing a foam-containing emulsion dispersion, And d) 20 to 70% (by weight) of the low melting point fat and oil of the final product, 80 to 30% (by weight) of the final product of the foam-containing emulsified dispersion is added, and the resulting mixture is converted into a high melting point fat and oil. Stir at a temperature below the melting point, invert the foam-containing emulsified dispersion in oils and fats with a low melting point, and overrun 40-80%.
A process for preparing a foam-containing water-in-oil emulsion composition (by weight), the method comprising the steps of: preparing a stable foam-containing water-in-oil emulsion composition.

The fat with a high melting point in the present invention has a content of 35% (weight) or more.
It may have a solid fat ratio at 10 ° C.

The emulsifier A is selected from the group consisting of sorbitan fatty acid ester of HLB of 4.3 to 8.6, monoglycerin fatty acid ester of iodine value of 1 to 90, organic acid monoglyceride, polyglycerine fatty acid ester of HLB of 2.5 to 8.0 and mixtures thereof. Can be

The emulsifier B can be selected from the group consisting of sorbitan oil and fat esters of HLB of 2.1 to 8.6, lecithin, monoglycerin fatty acid esters of iodine value 90, and mixtures thereof.

[Specific Description of the Invention]

The stable foam-containing water-in-oil type emulsion composition of the present invention contains two kinds of fats and oils having different melting points measured by the ascending melting point method, an oil phase component consisting of ordinary edible animal and vegetable fats and oils and an emulsifier, and a casein alkali salt. It consists of water phase ingredients,
Although it is produced by the method described in detail below, first, an oil-in-water emulsion A consisting of an oil and fat having a high melting point and an aqueous phase is prepared, and then an edible animal and vegetable oil and fat and an aqueous phase component containing a casein alkali salt are prepared. An oil-in-water emulsion B consisting of and is prepared, and the oil-in-water emulsion A is added to the oil-in-water emulsion B, and the mixture is stirred at a specific temperature to mix air bubbles, and the foam-containing emulsion dispersion (hereinafter (Sometimes referred to as an intermediate substance) is prepared, and an oil and fat having a low melting point is added to this emulsified dispersion, which is then stirred at a specific temperature for phase inversion to produce a foam-containing water-in-oil type emulsion composition.

10 to 40% by adding 2 to 15% (by weight) of emulsifying agent A having a high melting point to emulsifier A having a high melting point and heating and melting.
An oil phase component is prepared in a weight ratio. This oil phase component
Add 90 to 60% (by weight) of the aqueous phase, pre-emulsify the resulting mixture by a conventional method (eg, vigorous stirring with a super mixer), sterilize if necessary, and then add the pre-emulsified liquid to 70
An oil-in-water emulsion A is prepared by maintaining the temperature at -80 ° C, homogenizing using a homogenizer, and rapidly cooling the obtained emulsion to 10 ° C.

2 to 9% (by weight) of the edible animal and vegetable fats and oils is added with the emulsifier B, and the mixture is heated and melted to prepare an oil phase component in a proportion of 10 to 45% (by weight). Apart from this, 2-6% of the water phase
An alkali salt of casein (weight) is added to and dispersed in the aqueous phase, heated and melted to prepare an aqueous phase component of 90 to 55% (weight). The oil phase component is added to this aqueous phase component, the resulting mixture is pre-emulsified by a conventional method (eg, vigorous stirring with a super mixer), and sterilized if necessary, and then the pre-emulsion is heated at a temperature of 70 to 80 ° C. Hold on,
An oil-in-water emulsion B is prepared by homogenizing using a homogenizer and rapidly cooling the obtained emulsion to 10 ° C.

In the preparation of the aqueous phase component, commercially available saccharides, salts such as salt, dyes and taste substances can be dissolved in water, if necessary.

70 to 40% (by weight) of the oil-in-water emulsion A is added to 30 to 60% (by weight) of the oil-in-water emulsion B, and the resulting mixture is kept at a temperature lower than the melting point of the oil or fat having a high melting point. While stirring (eg, TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) at 5,000 rpm) to mix air bubbles (eg, Canto mixer (Kanto Mixer Kogyo) at 150 rpm) ], And a foam-containing emulsion dispersion is prepared.

20 to 70% (by weight) of the final product, which has a low melting point, is added with 80 to 30% (by weight) of the final product, the foam-containing emulsified dispersion, and the resulting mixture is added to the oil having a higher melting point than the melting point of the oil and fat. While stirring at a low temperature to disperse the emulsified dispersion in an oil and fat having a low melting point, phase inversion into an oil and fat having a low melting point to form fine water droplet particles and / or agglomeration of oil particles of the oil and fat. The surrounding body is surrounded by the fat and oil having a low solid fat ratio, and air bubbles are mixed into the tissue, thereby producing a stable foam-containing water-in-oil emulsion composition.

The oil / fat having a high melting point used in the preparation of the oil-in-water emulsion A is any one having a melting point higher than that of the oil / fat having a low melting point in the preparation of the water-in-oil type emulsion composition. Although this can be used, it is preferable to use one having a solid fat ratio at 10 ° C. of 35% (weight) or more.

For example, ordinary edible animal and vegetable fats and oils, hydrogenated fats and oils thereof, fractionated oils, transesterified oils and the like that have been chemically and / or physically treated, and mixed fats and oils thereof can also be used.

The solid fat ratio of fats and oils is determined by nuclear magnetic resonance spectroscopy [BEL Madison and AR Sea Hill: Journal of the American Oil Chemist's.
Society) Vol. 55, No. 3, p. 328 (1978)].

Any oil or fat having a low melting point may be used as long as it has a melting point lower than that of an oil or fat having a high melting point in the preparation of the oil-in-water emulsion A.

For example, various vegetable oils and fats or their mixtures that have been chemically and / or physically treated with various salad oils, fractionated oils, hydrogenated oils, transesterified oils and the like can also be used.

Oil-in-water emulsion A containing fats and oils with a high melting point used for preparing an intermediate substance of the stable foam-containing water-in-oil emulsion composition of the present invention
The emulsifier A used in the preparation of HLB has an HLB of 4.3 to 8.6.
Sorbitan fatty acid ester, monoglycerin fatty acid ester with iodine value of 1 to 90, organic acid monoglyceride, HL
B is an emulsifier selected from the group consisting of polyglycerin fatty acid esters with 2.5 to 8.0 and mixtures thereof.

As the sorbitan fatty acid ester, any sorbitan fatty acid ester can be used as long as it is usually used as an emulsifier, but it is preferable to use one having an HLB of 4.3 to 8.6.

The monoglycerin fatty acid ester may be any as long as it is usually used as an emulsifier,
Although this can be used, it is preferable that the iodine value is 1 to 90.

As the organic acid monoglyceride, any one can be used as long as it is usually used as an emulsifier, but succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, acetic acid monoglyceride and citric acid monoglyceride are used. Is desirable.

The polyglycerin fatty acid ester may be any as long as it is usually used as an emulsifier,
This can be used, but it is preferable to use an HLB of 2.5 to 8.0.

The emulsifier B used in the preparation of the oil-in-water emulsion B containing the usual edible animal and vegetable oils and fats used for the preparation of the intermediate substance of the stable foam-containing water-in-oil type emulsion composition of the present invention has an HLB of
It is an emulsifier selected from the group consisting of sorbitan fatty acid esters of 2.1 to 8.6, lecithin, monoglycerin fatty acid esters having an iodine value of 90, and mixtures thereof.

As the sorbitan fatty acid ester, any sorbitan fatty acid ester can be used as long as it is usually used as an emulsifier, but it is preferable to use one having an HLB of 2.1 to 8.6.

Any lecithin can be used as long as it is usually used as an emulsifier.

The monoglycerin fatty acid ester may be any as long as it is usually used as an emulsifier,
Although this can be used, it is preferable that the iodine value is up to 90.

The casein alkali salt used in the preparation of the aqueous phase component of the oil-in-water emulsion B used in the preparation of the intermediate substance of the stable foam-containing water-in-oil emulsion composition of the present invention is usually used for food. Anything can be used, but one selected from the group consisting of rennet casein or alkali salt of acid casein, sodium casein and mixtures thereof is used. Is desirable.

The stable foam-containing water-in-oil emulsion composition of the present invention has excellent emulsion stability, and agglomeration of fine particles of water droplets dispersed in the oil phase during storage, separation of oil phase and water phase, and oil-in-water. It is a water-in-oil emulsion composition that is very stable against phase inversion into a type emulsion and has a good texture and gloss, and has the same foaming characteristics as those of a normal high-fat cream for whipping, that is, a moderate amount. It has excellent overrun, good artificial flower properties, and flavor, and can be used for foods such as confectionery, bread and desserts for topping and sanding.

Hereinafter, the present invention will be described in more detail by way of test examples, but the present invention is not limited to these examples.

Test Example 1 A test was conducted on the mixing ratio of the oil-in-water emulsion A and the oil-in-water emulsion B.

(1) Preparation of sample The ratio of the oil-in-water emulsion A in the foam-containing emulsion dispersion was 80-.
The ratio of oil-in-water emulsion B to 30% (weight) is 20 to 70%
A stable foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1, except that the amount of (weight) of the foam-containing emulsion dispersion of Example 1 was used.

(2) Test method 2-1) Measurement of overrun immediately after preparation The overrun of the sample immediately after preparation was calculated by the following formula.

A and B in the formula are as follows.

A: Weight of a fixed volume sample without air bubbles, B: Weight of the same volume sample with air bubbles, 2-2) Measurement of high-temperature storability The prepared sample is put in a container and water in the sample does not evaporate. After being sealed as described above and stored at 30 ° C. for 3 days, the state was visually observed and judged as follows.

-: Fine particles of water particles aggregated and the aqueous phase separated at the bottom.

±: Fine particles of water particles aggregate, sedimentation to the bottom is observed, the oil phase separates in the upper part, and the original state immediately after preparation does not return even after stirring.

+: A slight separation of the oil phase is observed in the upper part, but fine particles of water particles do not aggregate and are stably dispersed in the oil phase.

++: The structure immediately after preparation is maintained, and the dispersion state of fine particles of water particles is good, and there is no change.

2-3) Measurement of the state immediately after preparation with the naked eye The state of the tissue immediately after the preparation of the above sample was observed with the naked eye and judged as follows.

-: The structure is non-uniform and has no gloss.

+: The structure is uniform.

++: The texture is uniform, very smooth and glossy.

2-4) Whipping method A 400 m sample was whipped with a Kenwood mixer (manufactured by Aikosha Seisakusho Co., Ltd.) under conditions of a starting temperature of 9 ° C, an ending temperature of 12 ° C, and a rotation speed of 180 rpm.

2-5) Measurement of overrun after whipped The overrun of the whipped sample was calculated by the following formula.

A and B in the formula are as follows.

A: Weight of a fixed volume sample without air bubbles, B: Weight of the same volume sample with air bubbles, 2-6) Measurement of artificial flower Put the whipped sample in a squeezing bag and squeeze to artificially form flowers. It was judged by observing the state of time.

Good: The texture is smooth and artificial.

Poor: The structure is rough and a clean edge is not formed, or the waist is weak and there is no artificial flower.

2-7) Measurement of storability A sample is placed in a container, sealed so that water in the sample does not evaporate, and stored at room temperature (20 to 25 ° C) for 3 days, and then visually observed. It was judged to.

Good: No change in shape and no phase inversion or water separation.

Poor: A change in shape is observed, or phase inversion or water separation does not occur.

2-8) Measurement of flavor The whipped sample was judged as follows.

Good: Good texture and no waxy feeling.

Poor: Poor texture or waxy feeling.

(3) Test results The test results are shown in Table 1.

The ratio of the oil-in-water emulsion A in the foam-containing emulsion dispersion is 70-
A foam-containing water-in-oil emulsion composition containing 40% (by weight) and the ratio of the oil-in-water emulsion B in the range of 30-60% (by weight) has an overrun of 40- 80%
The content was in the range of (weight), the high temperature storage stability and the appearance of the texture were good, and the topping characteristics were all overrun, artificial flowers, storage stability and flavor. However, the ratio of the oil-in-water emulsion A in the foam-containing emulsion dispersion is
When the foam-containing water-in-oil type emulsion composition is prepared in a range of less than 40% (weight) and the ratio of the oil-in-water emulsion B exceeds 60% (weight), the water particles are caused by the aggregate of oil and fat particles. It was not sufficiently surrounded, and a stable foam-containing water-in-oil emulsion composition could not be obtained, and among the topping characteristics, all of the artificial flower properties, storability and flavor were poor. Further, when the ratio of the oil-in-water emulsion A in the foam-containing emulsion dispersion exceeds 70% (weight) and the ratio of the oil-in-water emulsion B is less than 30% (weight), air bubbles are sufficiently mixed. However, even if a foam-containing water-in-oil emulsion composition was prepared, a stable foam-containing water-in-oil emulsion composition was not obtained, and the topping property was also poor.

Test Example 2 The oil and water content of the oil-in-water emulsion B was tested.

(1) Preparation of sample The oil and fat content of the oil-in-water emulsion B is 5 to 50% shown in Table 2.
Using the amount of (weight) of the refined corn oil of Example 1,
A foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1.

(2) Test method Regarding the state immediately after preparation in the foam-containing water-in-oil emulsion composition, the overrun, the high temperature storage stability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial flower preservation, the storage stability and the flavor. The measurement was performed in the same manner as in Test Example 1.

(3) Test results The test results are shown in Table 2.

A foam-containing water-in-oil emulsion composition using an oil-in-water emulsion B having an oil and fat content in the range of 10 to 45% (weight) has an overrun of 40 to 80% (weight) immediately after preparation. , The storage stability at high temperature and the appearance of the texture were good, and the topping characteristics were all good such as overrun, artificial flowers, storage stability and flavor. But,
When an oil-in-water emulsion B having an oil and fat content of less than 10% (by weight) is used, bubbles are not sufficiently mixed in, the state immediately after preparation is not good, and a stable foam-containing water-in-oil emulsion composition is obtained. Was not obtained and the topping characteristics were also poor. When an oil-in-water emulsion B having a fat content of more than 45% (by weight) is used, the oil-in-water emulsion B is thickened, bubbles are not mixed sufficiently, and the foam contains a smooth texture. A water-in-oil type emulsion composition could not be obtained, and the topping property was also poor.

Similar tests were conducted by changing the mixing ratio of the oil-in-water emulsion A and the oil-in-water emulsion B in the foam-containing emulsion dispersion, but similar results were obtained.

Test Example 3 The amount of sodium caseinate used in the water phase of the oil-in-water emulsion B was tested.

(1) Preparation of Sample A foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1 except that the amount of sodium caseinate (produced in New Zealand) shown in Table 3 was used in the preparation of the oil-in-water emulsion B. Prepared.

(2) Test method Regarding the state immediately after the preparation in the foam-containing water-in-oil emulsion composition, the overrun, artificial flower property, storability and the appearance of the tissue are shown, and regarding the topping property, the overrun, artificial flower property, the storability and The flavor was measured in the same manner as in Test Example 1.

(3) Test results The test results are shown in Table 3.

When the amount of casein sodium is in the range of 2 to 6% (by weight) in the preparation of the oil-in-water emulsion B, the foam-containing water-in-oil emulsion composition immediately after preparation has an overrun of 40 to 80%. It was in the range of (weight), the high-temperature storability and the appearance of the texture were good, a stable foam-containing water-in-oil emulsion composition was obtained, and the topping property was also good. However, when the amount of casein sodium is less than 2% (by weight), bubbles are not sufficiently mixed in, the state immediately after preparation is not good, and a stable foam-containing water-in-oil emulsion composition cannot be obtained. The topping characteristics were also poor. When the amount of sodium casein exceeds 6% (by weight), the oil-in-water emulsion B becomes highly viscous, bubbles are not mixed sufficiently, high-temperature storability is poor, and stable foam-containing water-in-oil type An emulsified composition could not be obtained and the topping property was poor.

The same test was conducted by changing the mixing ratio of the oil-in-water emulsion A and the oil-in-water emulsion B in the foam-containing emulsion dispersion and the fat and oil content of the oil-in-water emulsion B. Results were obtained.

Test Example 4 A test was conducted on the type of emulsifier used in the oil phase of the oil-in-water emulsion B.

(1) Preparation of sample Using the emulsifiers shown in Table 4, in the same manner as in Example 1,
A foam-containing water-in-oil emulsion composition was prepared.

The sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate, glycerin monooleate and glycerin monostearate shown in Table 4 were manufactured by Kao Foods, and lecithin was manufactured by Ajinomoto Co., Inc. .

(2) Test method In the foam-containing water-in-oil type emulsion composition immediately after preparation, overrun, high-temperature storage, and appearance of texture, and topping characteristics, overrun, artificial flower, storability, and flavor were each tested. It measured similarly to.

(3) Test results The test results are shown in Table 4.

As an emulsifier used for the oil phase of the oil-in-water emulsion B, 2.1
When using sorbitan fatty acid ester of HLB of ~ 8.6, lecithin and monoglycerin fatty acid ester of iodine value of 90, the overrun is 40-80% immediately after preparation.
A stable foam-containing water-in-oil type emulsion composition having a good (weight) range, high temperature storage stability and appearance of the tissue was obtained, and all of overrun, artificial flowers, storage stability and flavor were good as topping characteristics. there were.

A similar test was performed by changing the mixing ratio of the oil-in-water emulsion A and the oil-in-water emulsion B, the oil content of the oil-in-water emulsion B and the amount of sodium caseinate used in the water phase of the oil-in-water emulsion B. The same result was obtained in each case.

Test Example 5 The amount of the emulsifier used in the oil phase of the oil-in-water emulsion B was tested.

(1) Preparation of sample In preparation of oil-in-water emulsion B, the amount of sorbitan monopalmitate shown in Table 5 (manufactured by Kao Foods Co., HLB: 6.7)
Was used in the same manner as in Example 1 to prepare a foam-containing water-in-oil type emulsion composition.

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 5.

When the amount of sorbitan monopalmitate is in the range of 2 to 9% (by weight) in the preparation of the oil-in-water emulsion B, the overrun of the foam-containing water-in-oil emulsion composition immediately after the preparation is 40 to The content was in the range of 80% (by weight), the high-temperature storability and the appearance of the structure were good, a stable foam-containing water-in-oil emulsion composition was obtained, and the topping property was also good. However, when the amount of sorbitan monopalmitate is less than 2% (weight), bubbles are not sufficiently mixed, the state immediately after preparation is not good, and a stable foam-containing water-in-oil emulsion composition cannot be obtained. The topping characteristics were also poor. When the amount of sorbitan monopalmitate exceeds 9% (by weight), bubbles are not sufficiently mixed, water is released immediately after preparation, and the state immediately after preparation is not good, and a stable foam-containing water-in-oil emulsion composition is obtained. No product was obtained, and the topping property was also poor.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, and oil-in-water emulsion B
The same test was conducted by changing the kind of the emulsifier used in the oil phase, and the same result was obtained in each case.

Test Example 6 The oil-in-water emulsion A was tested for its high melting point oil and fat content.

(1) Preparation of sample The high melting point oil and fat content of the oil-in-water emulsion A is 5 to 5 shown in Table 6.
A foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1, except that the hydrogenated coconut oil of Example 1 was used in an amount of 45% (by weight).

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 6.

High melting point oil and fat content of oil-in-water emulsion A is 10-40% (weight)
The water-in-oil type emulsion-containing foam-containing composition having a range of 40% to 80% is overrun.
It was in the range of (weight), and all of the high temperature storability, the appearance of the structure and the topping characteristics were good. However, when the oil-in-water emulsion A having a high melting point oil / fat content of less than 10% (by weight) is used, bubbles are not sufficiently mixed, and the foam-containing emulsion dispersion is mixed with a low melting point oil / fat. Even if trying to combine, the water particles were not surrounded by the agglomerates of the oil and fat particles, a stable foam-containing water-in-oil emulsion composition could not be obtained, and the topping property was also poor. In addition, oil-in-water emulsion A
When a high melting point oil / fat content of more than 40% (by weight) is used, the oil-in-water emulsion A is solidified and a foam-containing emulsion dispersion cannot be obtained, and a stable foam-containing water-in-oil type is obtained. An emulsified composition could not be obtained and the topping property was poor.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion The same test was conducted by changing the kind and amount of the emulsifier used in the oil phase B, and the same result was obtained in each case.

Test Example 7 The solid fat ratio of the fats and oils used for preparing the oil-in-water emulsion A was tested.

(1) Preparation of sample A commercially available rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) having a solid fat ratio (value measured by a nuclear magnetic resonance spectrum analysis method) at 10 ° C of 0% (by weight) and a solid fat ratio at 10 ° C of 67 % (Weight) of commercially available hardened coconut oil (manufactured by Taiyo Yushi Co., Ltd.) is mixed,
As shown in Table 7, the solid fat ratio at 10 ° C is 25 to 67.
%, And oils and fats with a high melting point were prepared, these oils and fats were used for the preparation of the oil-in-water emulsion A, and a foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1.

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 7.

10 oils and fats with a high melting point used for the preparation of oil-in-water emulsion A
When the ratio of solid fat at 35 ° C is 35% (weight) or more, the overrun is in the range of 40 to 80% (weight) immediately after preparation, and high temperature storage stability, appearance of tissue and topping characteristics are all exhibited. It was good. However, when the solid fat ratio at 10 ° C. of the oil / fat having a high melting point used for preparing the oil-in-water emulsion A is less than 35% (by weight), bubbles are not sufficiently mixed, and a stable foam-containing water-in-oil type An emulsified composition could not be obtained and the topping property was poor.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion A similar test was conducted by changing the kind of the emulsifier used in the oil phase of B, the amount of the emulsifier used in the oil phase of the oil-in-water emulsion B, and the high melting point fat content of the oil-in-water emulsion A. In the case of, similar results were obtained.

Test Example 8 A test was conducted on the type of emulsifier used for preparing the oil-in-water emulsion A.

(1) Preparation of sample Using the emulsifiers shown in Table 8, in the same manner as in Example 1,
A foam-containing water-in-oil emulsion composition was prepared.

Sorbitan tristearate, sorbitan monooleate, sorbitan monopalmitate, sorbitan monolaurate, glycerin monooleate and glycerin monostearate in Table 8 are manufactured by Kao Foods Co., Ltd., and succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, Acetic acid monoglyceride and citric acid monoglyceride are manufactured by Taiyo Kagaku, and tetraglycerin pentastearate, hexaglycerin pentaoleate and tetraglycerin monostearate are manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., and hexaglycerin tristearate and deca are used. Glycerin distearate used was manufactured by Nikko Chemicals.

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 8.

As an emulsifier used for preparing the oil-in-water emulsion A, 4.3
~ 8.6 HLB sorbitan fatty acid ester, 1 ~ 90 iodine value monoglycerin fatty acid ester, 2.5 ~ 8.0 HLB
When using the polyglycerin fatty acid ester and the organic acid monoglyceride, the overrun is 40 to 80% (by weight) immediately after the preparation, and the stable foam-containing water-in-oil has good storage stability at high temperature and good tissue appearance. Type emulsified composition is obtained, for topping characteristics overrun, artificial flower,
Both the storability and the flavor were good.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion Type of Emulsifier Used for Oil Phase of B Oil Amount of Emulsifier Used for Oil Phase of B, Oil Content of High Melting Point of Oil-in-Water Emulsion A and Oil Used for Preparation of Oil-in-Water Emulsion A The same test was performed by changing the solid fat ratio of the above, but the same result was obtained in any case.

Test Example 9 A test was conducted on the amount of emulsifier used in the preparation of the oil-in-water emulsion A.

(1) Preparation of sample In preparation of oil-in-water emulsion A, an amount of sorbitan monolaurate (manufactured by Kao Foods Co., Ltd., HLB: 8.6) corresponding to the amount for fats and oils having a high melting point shown in Table 9 was used. Example 1
A water-in-oil type emulsion-containing emulsion composition was prepared in the same manner as in.

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 9.

In the preparation of the oil-in-water emulsion A, when the amount of sorbitan monolaurate with respect to the oil and fat having a high melting point is 2% (weight) or more, the overrun is 40 after the preparation.
The range was up to 80% (by weight), and the high temperature storage stability, the appearance of the structure and the topping property were all good. But,
When the amount of sorbitan monolaurate to fats and oils having a high melting point is 20% (weight) or more, the foam-containing water-in-oil type emulsion composition becomes unsatisfactory, and the odor peculiar to the emulsifier remains, which is not preferable as a product. . Further, even when the amount of sorbitan monolaurate with respect to fats and oils having a high melting point is less than 2% (weight), bubbles are not sufficiently mixed in, a stable foam-containing water-in-oil emulsion composition cannot be obtained, and a tomping property is obtained. Was also bad.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion Type of emulsifier used in oil phase of B, amount of emulsifier used in oil phase of oil-in-water emulsion B, high melting point fat content of oil-in-water emulsion A, used in preparation of oil-in-water emulsion A The same test was performed by changing the solid fat ratio of the oil and fat and the type of emulsifier used for the preparation of the oil-in-water emulsion A, but the same result was obtained in all cases.

Test Example 10 The low melting point oil and fat content of the foam-containing water-in-oil type emulsion composition of the final product was tested.

(1) Sample Preparation The foam-containing emulsion dispersion of Example 1 was used in an amount of 85-20% (by weight) of the final foam-containing water-in-oil emulsion composition, and the purification of Example 1 A rapeseed oil was used in an amount of 15 to 80% (by weight) of the foam-containing water-in-oil emulsion composition of the final product, and a foam-containing water-in-oil emulsion composition was prepared in the same manner as in Example 1. .

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 10.

The low-melting oil / fat content of the foam-containing water-in-oil type emulsion composition of the final product is in the range of 20 to 70% (by weight), and the foam-containing water-in-oil type emulsion composition has an overrun of 40 to 80 immediately after preparation.
% (Weight), and the storage stability at high temperature, the appearance of the structure and the topping property were all good. However, when the low melting point oil / fat content was less than 20% (by weight), the foam-containing emulsion dispersion was not well dispersed in the oil / fat having a low melting point, and a stable foam-containing water-in-oil emulsion composition could not be obtained. In addition, if the low melting point oil / fat content exceeds 70% (by weight), even if an emulsion dispersion containing foam is mixed with an oil / fat having a low melting point, the oil phase is separated at the upper part and stable foam-containing water-in-oil A mold-type emulsified composition could not be obtained.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion Type of emulsifier used in oil phase of B, amount of emulsifier used in oil phase of oil-in-water emulsion B, high melting point fat content of oil-in-water emulsion A, used in preparation of oil-in-water emulsion A A similar test was conducted by changing the solid fat ratio of the oil and fat, the type of emulsifier used to prepare the oil-in-water emulsion A and the amount of emulsifier used to prepare the oil-in-water emulsion A, but in any case Similar results were obtained.

The foam-containing water-in-oil emulsion composition having a low melting point oil / fat content of the final product foam-containing water-in-oil emulsion composition of 20 to 70% (by weight) is
Although 80 to 30% (by weight) of the foam-containing emulsion dispersion is used, the oil-in-water emulsion A among the foam-containing emulsion dispersion is
70-40% (weight), 30-60% (weight) of oil-in-water emulsion B, and 10-40% (weight) of oil-in-water emulsion A having a high melting point. Since the foam-containing water-in-oil emulsion composition having good physical properties is obtained when the emulsion B contains 10 to 45% (by weight) of edible animal and vegetable oils and fats,
The high melting point oil / fat content of the foam-containing water-in-oil type emulsion composition of the final product is 22.4 to 1.2% (by weight), and the edible animal or vegetable oil / fat content derived from the oil-in-water emulsion B of the final product is 21.6 to 0.9% (by weight). In the case of (4), a foam-containing water-in-oil emulsion composition having good physical properties was obtained.

Furthermore, the foam-containing water-in-oil emulsion composition having a low melting point oil content of 20% (by weight) of the foam-containing water-in-oil emulsion composition of the final product uses 80% (by weight) of the foam-containing emulsion dispersion. hand,
This foam-containing emulsion dispersion consists of 70-40% (by weight) of oil-in-water emulsion A and 30-60% (by weight) of oil-in-water emulsion B, and oil-in-water emulsion A is 10-40. % (Weight) of high-melting oils and fats, 10-45% (weight) of oil-in-water emulsion B
When containing the edible animal and vegetable oils and fats, since a foam-containing water-in-oil emulsion composition having good physical properties has been obtained, the foam-containing water-in-oil emulsion composition having good physical properties is contained. The total amount of fats and oils, that is, the total oil phase content of the final product is 28 to 54.4% (by weight). In addition, the foam-containing water-in-oil emulsion composition having a low melting point oil content of 70% (weight) of the foam-containing water-in-oil emulsion composition of the final product uses 30% (weight) of the foam-containing emulsion dispersion. Then, this foam-containing emulsion dispersion
It consists of 70-40% (by weight) oil-in-water emulsion A and 30-60% (by weight) oil-in-water emulsion B, and the oil-in-water emulsion A has a melting point of 10-40% (by weight). When the oil-in-water emulsion B contains high oils and fats and contains 10 to 45% (by weight) of edible animal and vegetable oils and fats, a foam-containing water-in-oil emulsion composition having good physical properties has been obtained. The total amount of fats and oils contained in the foam-containing water-in-oil emulsion composition having good physical properties, that is, the total oil phase content of the final product is 73 to 82.9% (by weight). Then, when the total oil phase content of the foam-containing water-in-oil type emulsion composition of the final product is 28 to 82.9% (by weight), a stable foam-containing water-in-oil type emulsion composition having good physical properties is obtained. You can see that you can get things.

Test Example 11 A test was conducted on the difference in melting point between two types of fats and oils having different melting points.

(1) Preparation of sample Using the oils and fats shown in Table 11, using the oils and fats shown in Table 11 and stirring the mixture of the foam-containing emulsified dispersion and the oils and fats with a low melting point at the temperature shown in Table 11 A water-in-oil emulsion composition was prepared.

(2) Test method In the foam-containing water-in-oil type emulsion composition, immediately after preparation, the overrun, the high temperature storability and the appearance of the texture were examined, and the topping characteristics were the overrun, the artificial storability, the storability and the taste, respectively. It measured similarly to.

(3) Test results The test results are shown in Table 11.

In the combination of fats and oils whose melting point used for the preparation of the oil-in-water emulsion A is higher than the melting point of the fats and oils used for preparation of the foam-containing water-in-oil emulsion composition by mixing with the foam-containing emulsion dispersion, Immediately after preparation in the water-in-oil type emulsion composition containing, the overrun is in the range of 40 to 80% (by weight), the high temperature storability and the appearance of the texture are good, and the topping characteristics are the overrun and artificial flowering properties. A stable foam-containing water-in-oil type emulsion composition having good storage stability and flavor was obtained. However, in the opposite combination of oils and fats, neither the state immediately after preparation nor the topping characteristics of the foam-containing water-in-oil emulsion composition is poor because bubbles are not sufficiently mixed in, and a stable foam-containing water-in-oil composition is obtained. The emulsified composition was not obtained. When the stirring temperature is lower than the melting point of the oil or fat having a high melting point, the overrun is about 40 to 80% (weight) in the state immediately after preparation in the foam-containing water-in-oil emulsion composition, and the high temperature storability is high. A stable foam-containing water-in-oil type emulsion composition having a good texture and a good topping property in all of overrun, artificial flowers, storability and flavor was obtained.

Mixing ratio of oil-in-water emulsion A and oil-in-water emulsion B, oil content of oil-in-water emulsion B, amount of sodium caseinate used in water phase of oil-in-water emulsion B, oil-in-water emulsion Type of emulsifier used in oil phase of B, amount of emulsifier used in oil phase of oil-in-water emulsion B, high melting point fat content of oil-in-water emulsion A, used in preparation of oil-in-water emulsion A Solid fat ratio of fats and oils, type of emulsifier used for preparation of oil-in-water emulsion A, amount of emulsifier used for preparation of oil-in-water emulsion A, and low content of foam-containing water-in-oil emulsion composition of final product Similar tests were conducted with different melting point oil and fat contents, and similar results were obtained in all cases.

Hereinafter, the present invention will be described in more detail by showing an example of the embodiment.

Example 1 The oil-in-water emulsion A has a high melting point oil / fat content of 15% (by weight), and the oil-in-water emulsion B has an edible animal / vegetable oil / fat content of 15% (by weight). Is 60%
(Weight), the oil-in-water emulsion B is a foam-containing emulsion dispersion consisting of 40% (weight), the low melting point oil and fat content in the final product is 50% (weight), and the total oil phase content in the final product A water-in-oil emulsion composition containing foam having a content of 57.5% (by weight) was produced.

Commercially available hydrogenated coconut oil (Taiyo Yushi Co., solid fat ratio at 10 ° C: 67% (weight), melting point: 36 ° C) 4.5 Kg sorbitan monolaurate (Kao Foods Co., HLB: 8.6) 0.315 Kg
[Equivalent to about 7% (weight) of high melting point oil and fat] was added, heated to 80 ° C, dissolved by stirring, and oil-in-water emulsion A was added.
The oil phase component of was prepared and kept at that temperature.

Separately from this, 25.5 Kg of water was heated to 80 ° C. and kept at that temperature to make an aqueous phase component of the oil-in-water emulsion A, to which the oil phase component of the oil-in-water emulsion A was added. , The mixture was mixed with TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) at 80 ℃.
Preliminary emulsification by stirring for 10 minutes, and then heat sterilization at 85 ° C for 15 minutes, the resulting mixture was subjected to a high-pressure homogenizer (manufactured by Sanmaru Kikai Kogyo) at a temperature of 80 ° C and a pressure of 700 kg / cm ² . The mixture was homogenized, and immediately thereafter, rapidly cooled to 10 ° C. to obtain about 29 kg of an oil-in-water emulsion A.

On the other hand, 3 kg of commercially refined corn oil (Taiyo Yushi Co., Ltd.) and sorbitan monopalmitate (Kao Food Co., HLB: 6.7).
Add 15 kg (corresponding to about 5% (weight) of oil and fat), heat to 80 ° C, stir to dissolve, and oil-in-water emulsion B
The oil phase component of was prepared and kept at that temperature.

Separately, 0.68 Kg of sodium caseinate (produced in New Zealand) [corresponding to about 4% (weight) with respect to water] was added to 17 Kg of water, dispersed, heated to 80 ° C., dissolved by stirring, An aqueous phase component of oil-in-water emulsion B was prepared and kept at that temperature.

The oil phase component of the oil-in-water emulsion B was added to the water phase component of the oil-in-water emulsion B, and the mixture was stirred at 80 ° C. for 10 minutes with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). Pre-emulsification, then heat sterilization at 85 ° C for 15 minutes, homogenize the resulting mixture at a temperature of 80 ° C and a pressure of 700 kg / cm ² by a high-pressure homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.),
Immediately thereafter, it was rapidly cooled to 10 ° C. to obtain about 19 kg of an oil-in-water emulsion B.

The above-obtained oil-in-water emulsion B17 Kg was added to the oil-in-water emulsion A2
5.5Kg was added, and the mixture was kept at 10 ℃ by TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) for 10 minutes at 5,000 / min.
The mixture was agitated by rotation, and the agitated mixture was whipped at 150 rpm for 5 minutes while maintaining the temperature at 10 ° C. by a Can Tho mixer (manufactured by Kanto Mixer Kogyo Co., Ltd.) to obtain about 42 kg of a foam-containing emulsion dispersion.

38 kg of the commercially available refined rapeseed oil (manufactured by Taiyo Oil & Fats Co., Ltd.) was added with 38 kg of the foam-containing emulsion dispersion obtained above, and the mixture was mixed with T. K. The mixture was stirred at 5 ° C. for 5 minutes with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) to obtain about 75 kg of a foam-containing water-in-oil type emulsion composition having an overrun of 60% (weight).

In the foam-containing water-in-oil type emulsion composition, the overrun, the high temperature preservability and the appearance of the texture immediately after the preparation, and the topping property, the overrun, the artificialness, the preservability and the flavor were respectively the same as in Test Example 1. Tested.

As a result, overrun was observed for the state immediately after preparation.
It is in the range of 40 to 80% (by weight), has good storage stability at high temperature and good appearance of tissue, and has good topping characteristics in terms of overrun, flower-forming property, storage stability and flavor, and a stable foam-containing water-in-oil type. It was an emulsified composition.

Example 2 The high melting point oil / fat content in the oil-in-water emulsion A was 15% (by weight), and the edible animal / vegetable oil / fat content in the oil-in-water emulsion B was 15% (by weight). Is 60%
(Weight), a foam-containing emulsion dispersion comprising 40% (weight) of oil-in-water emulsion B, a low melting point oil / fat content of 70% (weight) in the final product, and a total oil phase content of the final product. A water-in-oil emulsion composition containing foam having a content of 74.5% was produced.

Commercially available hydrogenated coconut oil [Taiyo Yushi Co., solid fat ratio at 10 ° C: 67% (weight)] 2.7 Kg sorbitan monolaurate (Kao Foods Co., HLB: 8.6) 0.189 Kg [for high melting point fats and oils Corresponding to about 7% (by weight)], heated to 80 ° C., stirred and dissolved to prepare an oil phase component of the oil-in-water emulsion A, which was kept at that temperature.

Separately from this, 15.3 Kg of water is heated to 80 ° C. and kept at that temperature to make an aqueous phase component of the oil-in-water emulsion A. The oil phase component of the oil-in-water emulsion A is added to the water phase component. In addition, the mixture was preliminarily emulsified by stirring at 80 ° C for 10 minutes with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), and then heat sterilized at 85 ° C for 15 minutes, and the resulting mixture was a high-pressure homogenizer ( (Manufactured by Sanmaru Machinery Co., Ltd.) at a temperature of 80 ° C. and a pressure of 700 kg / cm ² and homogenized, and immediately thereafter, rapidly cooled to 10 ° C. to obtain about 17 kg of an oil-in-water emulsion A.

On the other hand, 1.8 Kg of commercially available hydrogenated rapeseed oil (manufactured by Taiyo Yushi Co., Ltd.) and monoglycerin fatty acid ester (manufactured by Kao Foods Co., iodine value:
90) 0.126 Kg [corresponding to about 7% (weight) relative to fats and oils] was added, heated to 80 ° C., stirred and dissolved to prepare an oil phase component of the oil-in-water emulsion B. Was held at that temperature.

Separately, 0.306 kg of sodium caseinate (produced in New Zealand) [corresponding to about 3% (weight) relative to water] was added to 10.2 kg of water, dispersed, heated to 80 ° C., dissolved by stirring. The water phase component of the oil-in-water emulsion B was prepared and kept at that temperature.

The oil phase component of the oil-in-water emulsion B was added to the water phase component of the oil-in-water emulsion B, and the mixture was stirred at 80 ° C. for 10 minutes with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). Pre-emulsification, then heat sterilization at 85 ° C for 15 minutes, homogenize the resulting mixture at a temperature of 80 ° C and a pressure of 700 kg / cm ² by a high-pressure homogenizer (manufactured by Sanmaru Kikai Kogyo Co., Ltd.),
Immediately thereafter, it was rapidly cooled to 10 ° C. to obtain about 11 kg of an oil-in-water emulsion B.

10 kg of the oil-in-water emulsion B15 obtained above was added to the oil-in-water emulsion A15
Kg was added, and the mixture was stirred by TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.) at 10 ° C for 10 minutes at 7,000 rpm, and the stirred mixture was further mixed by Can Tho Mixer (made by Kanto Mixer Co., Ltd.). 5 while maintaining at 10 ℃
Whipping at 150 rpm for about 1 minute gave about 24 kg of foam-containing emulsion dispersion.

21 kg of the foam-containing emulsified dispersion obtained above was added to 49 kg of commercially available refined rapeseed oil (manufactured by Taiyo Oil & Fats Co., Ltd.), and the mixture was stirred with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) for 5 minutes at 15 ° C. About 65 kg of a water-in-oil type emulsion composition containing 66% (by weight) of foam was obtained.

In the foam-containing water-in-oil type emulsion composition, the overrun, the high temperature preservability and the appearance of the texture immediately after the preparation, and the topping property, the overrun, the artificialness, the preservability and the flavor were respectively the same as in Test Example 1. Tested.

As a result, overrun was observed for the state immediately after preparation.
It is in the range of 40 to 80% (by weight), has good storage stability at high temperature and good appearance of tissue, and has good topping characteristics in terms of overrun, artificial flower storage ability, storage stability and flavor, and stable water in oil containing foam. It was a type emulsion composition.

〔The invention's effect〕

The stable foam-containing water-in-oil emulsion composition of the present invention has excellent emulsion stability, and agglomeration of fine particles of water droplets dispersed in the oil phase during storage, separation of oil phase and water phase, and oil-in-water. It is a water-in-oil emulsion composition that is very stable against phase inversion into a type emulsion and has a good texture and gloss, and has the same foaming characteristics as those of a normal high-fat cream for whipping, that is, a moderate amount. It has a good overrun and good artificial flower properties and flavor.

Claims (4)

[Claims] 1. An oil phase component of 28 to 82.9% (by weight) of the final product, which is composed of two kinds of oils and fats having different melting points measured by the ascending melting point method, a normal edible animal and vegetable oil and fat and an emulsifier, and 72 of the final product. A method for producing a foam-containing water-in-oil type emulsion composition comprising an aqueous phase component containing -17.1% (by weight) casein alkali salt, wherein a) 2-15% (by weight) of an emulsifier having a high melting point A is added to fats and oils having a high melting point and melted to prepare an oil phase component, and 10 to 40% (by weight) of the oil phase component of the oil-in-water emulsion A is added to 90 to 60 of the oil-in-water emulsion A. % (Weight) of the water phase component and a step of preparing an oil-in-water emulsion A, which comprises homogenizing the resulting mixture, b) 2-9% (weight) emulsifier B of edible animal and vegetable oils and fats. To the oil and fat, and melt to prepare an oil phase component. In an amount of 6% (by weight) to dissolve to prepare an aqueous phase component, and 10 to 45% (by weight) of the oil phase component of the oil-in-water emulsion B is 90 to 90% of that of the oil-in-water emulsion B. Oil-in-water emulsion B consisting of 55% (by weight) water phase component and homogenizing the resulting mixture
C) 30 to 60% (by weight) of oil-in-water emulsion B, 70 to 40%
A step of adding (weight) oil-in-water emulsion A, maintaining the obtained mixture at a temperature lower than the melting point of the high-melting oil and fat, stirring to mix bubbles, and preparing a foam-containing emulsion dispersion, And d) 20 to 70% (by weight) of the final product, which has a low melting point,
80 to 30% (by weight) of the foam-containing emulsified dispersion of the final product is added, and the resulting mixture is stirred at a temperature below the melting point of the high melting point oil and fat, and the foam-containing emulsified dispersion in the low melting point oil and fat is added. Phase inversion, overrun 40-80% (weight)
A process for preparing a foam-containing water-in-oil emulsion composition, the method comprising: 2. A fat having a high melting point of 35% (by weight) or more at 10 ° C.
The method for producing a stable foam-containing water-in-oil emulsion composition according to claim 1, characterized in that it has a solid fat ratio in the above. 3. An emulsifier A comprising an HLB sorbitan fatty acid ester of 4.3 to 8.6, a monoglycerin fatty acid ester of iodine value of 1 to 90, an organic acid monoglyceride, an HLB polyglycerin fatty acid ester of 2.5 to 8.0 and a mixture thereof. The method for producing a stable foam-containing water-in-oil emulsion composition according to any one of claims 1 and 2, which is selected from the group. 4. The emulsifier B is selected from the group consisting of sorbitan fatty acid ester of HLB of 2.1 to 8.6, lecithin, monoglycerin fatty acid ester of iodine number 90, and mixtures thereof. 5. A method for producing a stable foam-containing water-in-oil type emulsion composition according to any one of items 1 to 3.