CN113692230B

CN113692230B - Foamable oil-in-water type emulsified oil and fat composition

Info

Publication number: CN113692230B
Application number: CN202080025683.XA
Authority: CN
Inventors: 宫本凉辅; 矶部敏秀
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2019-03-29
Filing date: 2020-03-30
Publication date: 2023-12-19
Anticipated expiration: 2040-03-30
Also published as: JP6990341B2; JPWO2020203953A1; CN113692230A; WO2020203953A1

Abstract

The present invention provides a foamable oil-in-water emulsified fat composition comprising 25 to 50% of fat and oil, 45 to 70% of water, 3 to 50% of lauric acid glyceride type fat and 40 to 90% of palm type fat containing 45 to 70% of S2U in the whole fat and oil, less than 1% of transesterified fat and oil, less than 1% of trans fatty acid in the whole fatty acids constituting the fat and oil, 47 to 65% of saturated fatty acid, 0.1 to 1% of polyglycerin fatty acid ester in the whole oil phase, 95 to 100% of saturated fatty acid in the whole fatty acids constituting the polyglycerin fatty acid ester, 6 to 25% of saturated fatty acids containing C16 and C18 and 55 to 85% of saturated fatty acids containing at least 20, and 0.05 to 0.5% of an emulsifier in the unsaturated fatty acid in the whole fatty acids constituting the emulsifier.

Description

Foamable oil-in-water type emulsified oil and fat composition

Technical Field

The present invention relates to an edible foamable oil-in-water emulsified fat composition, whipped cream obtained by whipping the composition, and a food product comprising the whipped cream.

Background

Whipped cream is produced by foaming a foamable oil-in-water emulsion. The whipped cream is required to have a good flavor, a clear taste, and a good rich texture (Japanese コ), and in addition to these, a high freeze-storage resistance has been demanded in recent years. That is, even when the whipped cream is frozen and stored and thawed, it is required that the whipped cream is eaten after thawing, and that the whipped cream has a good flavor, a clear instant property at the mouth, a good rich alcohol sensation, and a moist taste (i.e., a sense of eating of the square in the Japanese of the patent application, the square in the square of the patent application) be maintained.

Examples of the raw oil or fat that can be used in whipped cream include a glycerol laurate-based oil or fat and a palm-based oil or fat (Japanese: group-based oil or fat). When a large amount of lauric acid glyceride-based oil is blended, clear in-mouth melting property and a good rich alcohol feel can be obtained, and the freeze-preservation resistance becomes high, but the saturated fatty acid content increases, which causes a risk in health and also causes a problem of an increase in cost. Further, when a large amount of palm-based fat or oil is blended, although it is advantageous in terms of cost, conventionally, the freeze-preservation resistance is lowered, and when frozen and thawed, cracks (Japanese ひ cutting side) and cracks (Japanese cracking) are likely to occur on the surface of whipped cream, and there is a problem that flavor, taste and the like are deteriorated.

Patent document 1 discloses a foamable oil-in-water emulsified fat composition comprising egg yolk lysolecithin and/or egg yolk lecithin and a polyglycerin saturated fatty acid ester having a specific saturated fatty acid, for the purpose of preventing the shape of whipped cream after freeze-storage and thawing from being lost, cracking, or roughening of texture (Japanese style: composition), and deterioration of flavor.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 2014-132848

Disclosure of Invention

Problems to be solved by the invention

However, in all examples of patent document 1, polyglycerin fatty acid esters, in which 70% by weight or more of constituent fatty acids are palmitic acid or stearic acid, are used, and transesterified oils and fats are used. In these examples, the cost was high, and there were problems that whipped cream after freeze thawing had poor in-mouth-feel and insufficient in-rich alcohol feel. In addition, the hardened oils and fats blended in most of the examples of this document contain a large amount of trans fatty acids, which is not preferable in health.

In view of the above-described circumstances, an object of the present invention is to provide a foamable oil-in-water type emulsified fat composition which, although containing substantially no ester-exchanged fat or trans-fatty acid and having a small content of saturated fatty acid, can produce whipped cream which is less likely to cause cracks or crazes even after freezing and thawing the whipped cream, has a good flavor and in-mouth instantaneity, has a rich texture, and can feel a tender mouthfeel.

Means for solving the problems

As a result of intensive studies to solve the above problems, the present inventors have found that even when a whipped cream obtained by whipping the above-mentioned foamable oil-in-water type emulsified fat composition is substantially free of transesterified fat and trans-fatty acid and has a saturated fatty acid content suppressed, if a specific amount of glycerol laurate-based fat and a palm-based fat containing 45 to 70 wt% of S2U are used as fats and oils, respectively, and a specific amount of polyglycerol fatty acid ester having a specific constituent fatty acid bonded thereto and a specific amount of unsaturated fatty acid are blended as an emulsifier constituting fatty acid, the whipped cream is unlikely to cause cracks and crazes after being frozen and thawed, and the whipped cream has a good flavor and in-mouth instant property, has a rich alcohol feeling, and is perceived as tender, and completed the present invention.

Specifically, the present invention relates to a foamable oil-in-water emulsified oil-and-fat composition, wherein the content of fat is 25 to 50% by weight, the moisture content is 45 to 70% by weight, the total fat contains 3 to 50% by weight of a lauric acid glyceride-based fat and 40 to 90% by weight of a palm-based fat containing 45 to 70% by weight of S2U, the content of transesterified fat is less than 1% by weight, the content of trans fatty acid is less than 1% by weight, the content of saturated fatty acid is 47 to 65% by weight, the content of saturated fatty acid is 0.1 to 1% by weight in the total oil phase, the content of saturated fatty acid is 95 to 100% by weight in the total oil-phase, the polyglycerin fatty acid ester A contains 6 to 25% by weight of a saturated fatty acid having 16 carbon atoms and 18 carbon atoms, and 55 to 85% by weight of a saturated fatty acid having 20 or more carbon atoms, the content of an emulsifying agent is 0.05 to 0.5% by weight in the total oil-in-water emulsified oil composition, and the content of unsaturated agent is 60% by weight in the total oil-in-emulsified fat composition.

The foamable oil-in-water emulsified oil and fat composition preferably further contains 0.05 to 1% by weight of a polyglycerin fatty acid ester B in which the content of a saturated fatty acid having 20 or more carbon atoms in the entire fatty acid constituting the polyglycerin fatty acid ester B is 90 to 100% by weight. The foamable oil-in-water emulsified fat composition preferably further contains 5 to 50% by weight of milk fat in the whole fat. Preferably the cream is cream of fresh cream origin.

The second aspect of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified fat composition, and further relates to a food product obtained by covering, topping, or filling the whipped cream. The food may be a frozen food at a temperature of-40 ℃ to-10 ℃.

Effects of the invention

According to the present invention, there can be provided a foamable oil-in-water type emulsified fat composition which, although containing substantially no ester-exchanged fat and trans-fatty acid and having a small content of saturated fatty acid, can produce whipped cream which is less likely to cause cracks or flaws even after freezing and thawing the whipped cream, has a good flavor and in-mouth instantaneity, has a rich texture, and is perceived as a moist mouthfeel.

Detailed Description

The present invention will be described in further detail below.

The foamable oil-in-water emulsified fat composition of the present invention is an oil-in-water emulsion comprising an oil phase and an aqueous phase, wherein the oil phase contains a fat and an oil-soluble raw material other than the fat and the aqueous phase contains water and a water-soluble raw material if necessary. The foamable oil-in-water emulsified fat composition exhibits foamability, and the whipped cream of the present invention can be obtained by whipping and foaming the composition. The fat or oil is a triglyceride in which 3 molecules of fatty acid are bonded with 1 molecule of glycerol by an ester bond. The fatty acids constituting the triglycerides are referred to as constituting fatty acids.

The foamable oil-in-water emulsified fat composition of the present invention is characterized by comprising a specific amount of fat and water, wherein a specific amount of lauric acid glyceride type fat and a specific amount of palm type fat containing S2U are used as the fat, and further wherein a specific amount of polyglycerin fatty acid ester a having a specific constituent fatty acid bonded thereto is blended in the oil phase, and wherein the content of unsaturated fatty acid in the specific constituent fatty acid is blended as a specific amount of emulsifier.

The foamable oil-in-water emulsified oil and fat composition of the present invention preferably contains 25 to 50% by weight of oil and fat, more preferably 25 to 45% by weight, and still more preferably 25 to 40% by weight of oil and fat in total in the composition. If the content of the fat or oil is less than 25% by weight, the thick alcoholic sensation of the oil may be hardly perceived in whipped cream. If the amount is more than 50% by weight, the emulsion stability of the foamable oil-in-water emulsion oil composition may be deteriorated.

The foamable oil-in-water emulsified oil and fat composition of the present invention preferably has a water content of 45 to 70% by weight, more preferably 50 to 70% by weight, and still more preferably 55 to 70% by weight, based on the whole composition. If the amount of water is less than 45% by weight, the emulsion stability may be deteriorated, and if it is more than 70% by weight, the rich feeling of the oil may be hardly perceived in whipped cream.

The oil and fat contained in the foamable oil-in-water emulsified oil and fat composition of the present invention contains at least a lauric acid glyceride type oil and a palm type oil and fat.

The lauric acid glyceride-based oil and fat is an oil and fat containing a large amount of lauric acid as constituent fatty acids, and specifically, any oil and fat having a lauric acid content of approximately 35% by weight or more in constituent fatty acids may be used, and examples thereof include palm kernel oil, coconut oil, and fractionated oil and extremely hydrogenated oil thereof. The foamable oil-in-water emulsified oil and fat composition of the present invention preferably contains 3 to 50% by weight of a lauric acid glyceride type oil, more preferably 3 to 45% by weight, still more preferably 5 to 40% by weight, and particularly preferably 5 to 30% by weight, of the total oil and fat contained in the composition. If the content of the glycerol laurate-based oil or fat is less than 3% by weight, the whipping time required for producing whipped cream may be long, and a whipped cream in an appropriate state may not be obtained. If the amount is more than 50% by weight, the cost becomes too high, and there is a case where the whipped cream surface dries out (koku, japanese: koku).

The palm-based fat is a fat derived from palm oil, and from the viewpoints of foamability and whipped cream entrance-ready property, it is preferable that 45 to 70% by weight of S2U is contained in the whole palm-based fat. More preferably 50 to 60% by weight. Here, S2U refers to a triglyceride in which 2 molecules of saturated fatty acid S having 12 or more carbon atoms (preferably 24 or less carbon atoms) and 1 molecule of unsaturated fatty acid U having 16 or more carbon atoms (preferably 24 or less carbon atoms) are bonded to 1 molecule of glycerin as constituent fatty acid, and bonding positions of S and U are not limited. Examples of the palm-based oil and fat containing 45 to 70 wt% of S2U in the total fatty acid include palm oil and fat extracted at the melting point (split oil at the melting point in japanese), palm olein, and palm oil. These palm-based oils and fats may be used alone, or 2 or more kinds of palm-based oils and fats may be mixed and used so that the S2U content is within a range of 45 to 70% by weight based on the whole palm-based oils and fats. When 2 or more kinds of palm-based oils and fats are mixed, the S2U content of each palm-based oil and fat may not be in the range of 45 to 70 wt%.

The foamable oil-in-water emulsified oil and fat composition of the present invention preferably contains 40 to 90% by weight of the palm-based oil and fat containing 45 to 70% by weight of S2U, more preferably 45 to 90% by weight, still more preferably 55 to 90% by weight, and particularly preferably 55 to 80% by weight of the total oil and fat contained in the composition. If the content of the palm-based oil is less than 40% by weight, the surface of the whipped cream may be dry. If the amount is more than 90% by weight, the whipping time required for producing whipped cream may be long, and a whipped cream in an appropriate state may not be obtained.

The fat and oil preferably contains, in addition to lauric fat and palm fat, highly erucic acid rapeseed extremely hydrogenated oil. The high erucic acid refined rapeseed extremely hydrogenated oil is an oil obtained by extremely hydrogenating an oil obtained by squeezing an oil from a variety having a erucic acid (erucic acid) content of approximately 40% or more in rapeseed. By blending highly erucic acid refined rapeseed extremely hydrogenated oil, cracking and crazing after freezing and thawing of whipped cream can be more favorably suppressed.

When the extremely hydrogenated oil of high erucic acid rapeseed is used, the content of the extremely hydrogenated oil of high erucic acid rapeseed is preferably 0.5 to 1.5% by weight, more preferably 1.0 to 1.5% by weight, based on the total amount of the oil contained in the foamable oil-in-water type emulsified oil-and-fat composition of the present invention. If the content of Gao Gaisuan refined rapeseed extremely hydrogenated oil is less than 0.5 wt%, the effect obtained by blending it cannot be sufficiently obtained, and if it exceeds 1.5 wt%, the emulsion stability of the foamable oil-in-water type emulsified oil-and-fat composition may be deteriorated.

From the viewpoint of the rich alcohol feel of whipped cream, the smaller the content of transesterified fat is, the better. The transesterified fat or oil herein refers to a fat or oil obtained by transesterifying an edible fat or oil. Examples of the edible oil include vegetable oils such as rapeseed oil, corn oil, cottonseed oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, olive oil, and animal oils such as milk fat, beef tallow, lard, and fish oil, and edible oils obtained by subjecting these oils to hydrogenation, fractionation, transesterification, and the like. The method for producing the ester-exchanged oil is not particularly limited, and a conventional method can be used for production. For example, a chemical method in which sodium methoxide or sodium ethoxide is added in an amount of 0.01 to 1.0% by weight to the raw oil or fat to cause a random transesterification reaction, an enzymatic method in which transesterification is performed using an enzyme such as lipase, or the like may be used.

Specifically, the total amount of the fat contained in the foamable oil-in-water emulsified fat composition of the present invention preferably contains less than 1% by weight of the transesterified fat, or does not contain the transesterified fat at all, and more preferably does not contain the transesterified fat at all. If the content of the transesterified fat is 1 wt% or more, there are cases where the cost increases, foamability decreases, and the thick alcohol feel of whipped cream is insufficient.

From the health point of view, it is preferable that the constituent fatty acid of the fat or oil contained in the foamable oil-in-water emulsified fat or oil composition of the present invention does not contain a large amount of trans fatty acid. The trans fatty acid herein refers to an unsaturated fatty acid having a trans double bond. Specifically, the trans fatty acid is preferably contained as a constituent fatty acid in a range of less than 1% by weight of the total constituent fatty acids of the fat or oil, or is not contained, and is more preferably not contained at all. The amount of the partially hydrogenated oil to be blended in the foamable oil-in-water emulsified oil and fat composition of the present invention may be reduced by reducing the amount of the trans fatty acid.

From the health point of view as well, it is preferable to reduce the content of saturated fatty acids as much as possible as the constituent fatty acids of the fat or oil. Specifically, the saturated fatty acid is preferably 47 to 65% by weight, more preferably 50 to 60% by weight, based on the total constituent fatty acids of the fat or oil. If the content of the saturated fatty acid is less than 47% by weight, foamability of the foamable oil-in-water emulsified oil-and-fat composition may be deteriorated, and if it exceeds 65% by weight, it may be not healthy.

From the viewpoint of flavor, the foamable oil-in-water type emulsified fat composition of the present invention preferably further contains milk fat as a fat. The content of the milk fat in the whole fat contained in the foamable oil-in-water emulsified fat composition is preferably 5 to 50% by weight, more preferably 10 to 50% by weight, and even more preferably 20 to 50% by weight. If the content of milk fat is less than 5% by weight, the milk flavor obtained by blending the milk fat may not be sufficiently perceived, and if it exceeds 50% by weight, the whipped cream after freezing and thawing may have poor water tenderness. The milk fat is milk fat obtained from milk raw materials such as anhydrous butter (butter oil) or fresh cream, butter, buttermilk powder, fresh milk, cow milk, whole milk powder, concentrated milk, cheese, sour cream (Japanese) and the like, sugar-free condensed milk, sweetened condensed milk and the like, or milk fat components contained in the milk raw materials.

From the viewpoint of flavor, the cream is more preferably a cream derived from fresh cream. When the foamable oil-in-water emulsified oil and fat composition of the present invention contains a fresh cream, the content of the fresh cream is preferably 5 to 50% by weight, more preferably 10 to 50% by weight, and even more preferably 20 to 50% by weight, based on the whole foamable oil-in-water emulsified oil and fat composition. The fresh cream is "fresh cream in which the milk fat component is 18.0% or more by removing the components other than the milk fat component from fresh milk, cow milk or particularly cow milk" defined in the province of milk or the like, and in the present invention, fresh cream having a milk fat component of 30 to 48% is preferably used in terms of obtaining good whipping properties.

The fat and oil contained in the foamable oil-in-water emulsified fat composition of the present invention may contain the above-mentioned glycerol laurate-based fat and oil, 45 to 70% by weight of S2U-containing palm-based fat and oil, highly erucic acid rapeseed extremely hydrogenated oil, and other edible fat and oil other than milk fat, in a range that does not hinder the effects of the present invention. The other edible fats and oils are not particularly limited as long as they can be used in whipped cream, and examples thereof include vegetable fats and oils such as rapeseed oil, soybean oil, safflower seed oil, corn oil, rice oil, cottonseed oil, and animal fats and oils such as lard, and fractionated oils, hydrogenated oils, and mixed oils thereof.

The foamable oil-in-water emulsified fat composition of the present invention contains a polyglycerin fatty acid ester A having a specific constituent fatty acid composition. The polyglycerin fatty acid ester a contains, as constituent fatty acids, saturated fatty acids having 16 and 18 carbon atoms and saturated fatty acids having 20 or more carbon atoms, specifically, the saturated fatty acids in the total constituent fatty acids are contained in an amount of 95 to 100 wt%, the saturated fatty acids having 16 and 18 carbon atoms are contained in an amount of 6 to 25 wt%, and the saturated fatty acids having 20 or more carbon atoms (preferably 24 or less carbon atoms) are contained in an amount of 55 to 85 wt%. The content of the saturated fatty acid is preferably 98 to 100% by weight, the content of the saturated fatty acids having 16 carbon atoms and 18 carbon atoms is preferably 6 to 20% by weight, and the content of the saturated fatty acid having 20 or more carbon atoms is preferably 60 to 85% by weight. If the content of saturated fatty acids having 16 and 18 carbon atoms is less than 6% by weight, the whipped cream after freezing and thawing may have poor in-mouth-melting property and water tenderness, and if it exceeds 25% by weight, cracks and flaws may occur in the whipped cream after freezing and thawing. If the content of saturated fatty acids having 20 or more carbon atoms is less than 55 wt%, cracks or crazes may occur in the whipped cream after freezing and thawing, and if it exceeds 85 wt%, the whipped cream after freezing and thawing may be deteriorated in terms of the entrance-instant property and the water-tenderness.

The content of the polyglycerin fatty acid ester a in the entire oil phase of the foamable oil-in-water emulsified oil composition of the invention is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.9% by weight, and even more preferably 0.3 to 0.8% by weight. If the content of the polyglycerin fatty acid ester a is less than 0.1 wt%, cracks or crazes may occur in the whipped cream after freezing and thawing, and if it exceeds 1 wt%, the whipped cream may be deteriorated in terms of the in-mouth-melting property and the expansion rate during whipping may not be improved. Examples of the commercial products of the polyglycerin fatty acid ester A include "SY Glyster CV-23" (manufactured by Osaka pharmaceutical industries, ltd.), and "SY Glyster CV-1L" (manufactured by Osaka pharmaceutical industries, ltd.).

The foamable oil-in-water emulsified fat composition of the present invention preferably contains a polyglycerin fatty acid ester B containing a large amount of saturated fatty acids having 20 or more carbon atoms as constituent fatty acids, in addition to the polyglycerin fatty acid ester a. By blending the polyglycerin fatty acid ester B, the occurrence of cracks and flaws after freezing and thawing of whipped cream can be more favorably suppressed. Specifically, the polyglycerin fatty acid ester B contains 90 to 100% by weight of saturated fatty acids having 20 or more carbon atoms in the entire constituent fatty acids. The content of the saturated fatty acid having 20 or more carbon atoms is preferably 95 to 100% by weight. Examples of the commercial products of the polyglycerin fatty acid ester B include "SY Glyster DDB-750" (manufactured by Kagaku pharmaceutical industries, ltd.), and "POEM J-46B" (manufactured by Living vitamin Co., ltd.).

The content of the polyglycerin fatty acid ester B in the entire oil phase of the foamable oil-in-water emulsified oil composition of the invention is preferably 0.05 to 1% by weight, more preferably 0.1 to 0.9% by weight, and even more preferably 0.3 to 0.8% by weight. If the content of the polyglycerin fatty acid ester B is less than 0.05 wt%, the effect obtained by blending it cannot be sufficiently obtained, and if it exceeds 1 wt%, the whipped cream may be deteriorated in terms of the entrance property.

The foamable oil-in-water emulsified fat composition of the present invention contains an emulsifier containing a large amount of unsaturated fatty acids as constituent fatty acids. Specifically, the content of unsaturated fatty acid in the whole constituent fatty acids of the emulsifier is 60 to 100% by weight, preferably 80 to 100% by weight. Examples of the emulsifier include soybean lecithin, egg yolk lecithin, fractionated lecithin thereof, modified lecithin such as lysolecithin obtained by enzymatic hydrolysis of soybean lecithin, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and the like. Examples of the commercial products of the emulsifier include various lecithins, and examples thereof include "SY Glyster MO-5S" (manufactured by Osaka pharmaceutical industries, ltd.) as a polyglycerin fatty acid ester.

The content of the emulsifier containing a large amount of unsaturated fatty acid as the constituent fatty acid is 0.05 to 0.5% by weight, preferably 0.1 to 0.4% by weight, and more preferably 0.1 to 0.3% by weight, based on the entire foamable oil-in-water emulsified oil and fat composition of the present invention. If the content of the emulsifier is less than 0.05 wt%, the whipping property of the foamable oil-in-water emulsified fat composition may be poor, and if it exceeds 0.5 wt%, the flavor of whipped cream may be impaired.

The foamable oil-in-water emulsified fat composition of the present invention may contain, as necessary, other emulsifiers, thickeners, saccharides, milk materials, flavoring agents, colorants, fragrances, salts, vitamins, minerals, oil-soluble antioxidants, and other food ingredients within a range that does not impair the effects of the present invention.

Examples of the other emulsifier include a polyglycerin fatty acid ester having a saturated fatty acid content of 16 or 18 carbon atoms of less than 6% by weight or more than 25% by weight based on the total fatty acids, a polyglycerin fatty acid ester having a saturated fatty acid content of 20 or more carbon atoms of less than 55% by weight or more than 85% by weight and less than 90% by weight based on the total fatty acids, a polyglycerin fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total fatty acids, a sucrose fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total fatty acids, a sorbitan fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total fatty acids, and a propylene glycol fatty acid ester having an unsaturated fatty acid content of less than 60% by weight based on the total fatty acids. Of these, only 1 kind may be used, or 2 or more kinds may be used.

Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, and dextrin, and at least 1 selected from these may be used.

Examples of the saccharides include glucose, granulated sugar, fructose, isomerized sugar, starch saccharide, dextrin, starch, sugar alcohol, and the like, and at least 1 selected from them can be used.

Examples of the milk raw material include casein, whey powder, protein-concentrated whey powder, skim milk powder, lactose, whole milk protein, skim milk concentrate, whey, etc., and examples thereof include a substance obtained by separating and classifying proteins by UF membrane, ion exchange resin treatment, etc., casein salt such as sodium caseinate, potassium caseinate, etc., and at least 1 selected from them may be used.

The taste enhancer may be obtained by subjecting the milk raw material to enzymolysis, heating, separation, fractionation, or the like, and at least 1 selected from them may be used.

The colorant may be used for food use, regardless of natural or artificial ingredients, and at least 1 selected from them may be used.

The perfume may be used for food use, regardless of natural or artificial ingredients, and at least 1 selected from them may be used.

The salts are not particularly limited as long as they are usually used in foods, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, and the like, and at least 1 selected from them can be used.

The vitamins include vitamin a, vitamin B group, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least 1 selected from these vitamins can be used for food applications.

Examples of the minerals include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, and phosphorus, and at least 1 food containing these components and substances classified as food additives can be used.

The oil-soluble antioxidant may be one which is useful for food use and contains an antioxidant component as a main component, such as vitamin E or rosemary extract, and at least 1 selected from these components may be used.

The method for producing the foamable oil-in-water emulsified oil and fat composition of the present invention is not particularly limited, and the following can be exemplified. First, an oil phase is prepared by mixing, with an oil and fat heated to 50 to 70 ℃ and melted, a polyglycerin fatty acid ester a, a polyglycerin fatty acid ester B, if necessary, and an oil-soluble material such as an emulsifier and an oil-soluble flavor, which is 60 to 100 wt% of the total fatty acid component, and if necessary, an oil-soluble emulsifier and an oil-soluble flavor, except for these, with stirring while maintaining the mixture at 50 to 70 ℃.

The water phase is prepared by mixing, with warm water at 50 to 70 ℃, a water-soluble substance which is an emulsifier and is water-soluble in the total amount of the constituent fatty acids, a water-soluble emulsifier other than the water-soluble substance, which is used as needed, a protein, a salt, a perfume, a thickener, a flavoring agent, a saccharide, a milk material, a colorant, a vitamin, a mineral, and other water-soluble raw materials, while maintaining the temperature at 50 to 70 ℃.

Thereafter, the oil phase was added thereto while stirring the aqueous phase, and pre-emulsification was performed. Thereafter, the foamable oil-in-water emulsified oil and fat composition of the present invention can be obtained by performing treatments as usual in the production of foamable oil-in-water emulsified oil and fat compositions such as pulverization, homogenization, preheating, sterilization, 1-time cooling, homogenization, 2-time cooling, 3-time cooling, and aging. In the case where a whipped cream is used as the raw material, the whipped oil-in-water type emulsified fat composition of the present invention may be produced by adding the whipped cream to the aqueous phase and then producing the whipped oil-in-water type emulsified fat composition according to the conventional method as described above, or by mixing the whipped oil-in-water type emulsified fat composition produced according to the conventional method with the whipped cream as described above.

Thereafter, the obtained foamable oil-in-water emulsified fat composition is whipped using an open-type eggbeater or a closed-type continuous whipper until a proper hardness is achieved in accordance with the purpose of use such as topping, coating, filling, etc., to obtain the whipped cream of the present invention.

The whipped cream of the present invention can be suitably used as whipped cream for covering, topping, or filling of foods typified by sponge cake, snow cake (bouche), cookies, biscuits and the like.

The whipped cream of the present invention is less likely to cause cracks or flaws even after freezing and thawing, has a good flavor and good in-mouth instant property, has a rich texture, and can give a tender mouthfeel, and therefore, the food containing the whipped cream of the present invention can be suitably used as a frozen food. The temperature at which the food is frozen is not particularly limited, and may be, for example, from-40℃to-10℃and preferably from-30℃to-15℃and more preferably from-25℃to-15 ℃. The time for the freeze storage is not particularly limited, and may be about 1 to 180 days.

Examples

The present invention will be described in more detail with reference to the following examples, which are not intended to limit the scope of the invention. In the examples, "parts" and "%" are based on weight.

< raw materials used in examples and comparative examples >

1) Zhong Hua "palm kernel oil" (melting point (Japanese: melting point): 27 ℃, trans fatty acid: 0% by weight of a saturated fatty acid having 12 carbon atoms: 44.9 wt%, total saturated fatty acids: 79.5 wt.%)

2) Zhong Hua "melting point portion of palm oil (Japanese: melting point portion in oil) "(S2U-type triglyceride: 65.8 wt.%, trans fatty acids: 0.1% by weight of a saturated fatty acid having 12 carbon atoms: 0.2 wt%, total saturated fatty acids: 54.9 wt.%)

3) (strain) Zhong Hua "palm olein" (type S2U triglycerides: 47.4 wt.%, trans fatty acids: 0.2 wt%, total saturated fatty acids: 45.9 wt.%)

4) Zhong Hua "highly erucic acid rapeseed extremely hydrogenated oil" (trans fatty acid: 0 wt.%, total saturated fatty acids: 99.9 wt.%)

5) "CV-23" manufactured by Kagaku pharmaceutical Co., ltd. (saturated fatty acid in the whole fatty acid: 99.9% by weight of a saturated fatty acid having 16 carbon atoms and 18 carbon atoms: 8.8% by weight of a saturated fatty acid having 20 or more carbon atoms: 80.3 wt.%)

6) "CV-1L" manufactured by Kagaku pharmaceutical Co., ltd. (saturated fatty acid in the whole fatty acid: 99.9% by weight of a saturated fatty acid having 16 carbon atoms and 18 carbon atoms: 19.9% by weight of a saturated fatty acid having 20 or more carbon atoms: 63.9 wt.%)

7) "yellow TS" manufactured by ADM (Inc.): 78.9 wt.%)

8) SY Glyster MS-3S manufactured by Kagaku pharmaceutical industries, ltd "

9) "skimmed milk powder" manufactured by four She Ruye (strain) "

10 Friesland Campina DMV "Potassium caseinate SPRAY"

11 HILMAR Co "Lactose HILMAR FINE GRAIND"

12 SY Glyster MS-5S manufactured by Kagaku pharmaceutical industries, ltd "

13 SY Glyster MO-5S (unsaturated fatty acid constituting the fatty acid group) manufactured by Osaku pharmaceutical industries, ltd.: 70 wt.%)

14 DDB-750 (saturated fatty acid having 20 or more carbon atoms in the whole fatty acid) manufactured by sakazakii pharmaceutical industry (ltd): 95.7 wt.%)

15 "POEM J-46B" manufactured by vitamin (Inc.) (saturated fatty acids having 20 or more carbon atoms in the whole fatty acids) was studied: 97.7 wt.%)

16 POEM DS100A, manufactured by Mi-Di-Ming-Kai "

17 POEM DP-95RF, manufactured by Living, inc "

18 SY Glyster MS-3S manufactured by Kagaku pharmaceutical industries, ltd "

19 SY Glyster TS-3S manufactured by Kagaku pharmaceutical industries, ltd "

20 Four She Ruye (product of yellow butter, salt-free button), dry butter obtained by dissolving four-leaf butter (salt is not used) and centrifuging to remove the water phase, and rising melting point: 30 DEG C

21 ' Ming Zhi fresh butter 45 (milk fat content 45%) manufactured by Ming Zhi milk industry Co., ltd.) "

< evaluation of appearance of whipped cream after thawing >)

The whipped cream obtained in examples and comparative examples was covered with a sponge cake and poured, the whole was frozen and thawed, and the appearance of the whipped cream of the sponge cake was visually observed to evaluate the presence or absence of cracks. The evaluation criteria at this time are as follows.

(presence or absence of cracks)

5, the method comprises the following steps: the whipped cream of example 4 was very good compared with the whipped cream, and neither the surface of the cover nor the topping had cracks or fissures after thawing. There was no change in state compared to before thawing.

4, the following steps: the whipped cream of example 4 was more excellent than the whipped cream of example 4, and had fine cracks or fissures on the surface of the cover and in some of the toppings after thawing.

3, the method comprises the following steps: in the same manner as in whipped cream of example 4, both the surface of the cover and the topping had fine cracks after thawing.

2, the method comprises the following steps: in contrast to the whipped cream of example 4, the whipped cream had large cracks or fissures on the surface of the cover and on some of the toppings after thawing.

1, the method comprises the following steps: the whipped cream of example 4 was very inferior to the whipped cream, and cracks were formed in the surface of the cover to such an extent that sponge cake was exposed after thawing. Large cracks and shape collapse are generated in the casting material.

Functional evaluation of whipped cream

The whipped cream obtained in examples and comparative examples was covered on sponge cake and poured, the whole was frozen and thawed, and each person tried to eat the whipped cream of the obtained sponge cake by a skilled panelist, and the average value of the scores was recorded as the evaluation value of the sensory evaluation in each table from the viewpoints of flavor, taste, delicateness, rich alcohol feeling, and water tenderness. The evaluation criteria at this time are as follows. In terms of flavor, whipped cream of sponge cake before freezing was similarly tried, and the change in flavor before and after freezing and thawing was evaluated.

(flavor)

5, the method comprises the following steps: the whipped cream of example 4 was very good in comparison with the whipped cream, and no change in milk flavor was observed before and after freeze thawing.

4, the following steps: the change in milk flavor was slightly perceived before and after freeze thawing, which was good compared with the whipped cream of example 4.

3, the method comprises the following steps: the change in milk flavor was observed before and after freeze thawing, as in the whipped cream of example 4.

2, the method comprises the following steps: in contrast to the whipped cream of example 4, the milk flavor was only slightly perceived after thawing.

1, the method comprises the following steps: the whipped cream of example 4 was very inferior to the whipped cream, and no milk flavor was perceived after thawing.

(Inlet instant property)

5, the method comprises the following steps: the whipped cream of example 4 was extremely excellent in terms of the feeling of non-greasy feeling, no sublimation or deterioration of water due to freezing, and extremely excellent in terms of the feeling of instantly melting after the use.

4, the following steps: the whipped cream of example 4 was excellent in terms of the sublimation and deterioration of water due to freezing, and the whipped cream was excellent in terms of the good in terms of the instant property at the inlet.

3, the method comprises the following steps: in the same manner as in the whipped cream of example 4, sublimation and degradation of water due to freezing were observed, but no feeling of the inlet-side instantaneity was observed.

2, the method comprises the following steps: the whipped cream of example 4 was inferior to the whipped cream of example 4 in that sublimation and deterioration of water due to freezing were perceived, and was greasy, and was inferior in the feeling of instantly changing upon entry.

1, the method comprises the following steps: the whipped cream of example 4 was very inferior to the whipped cream, and sublimation and deterioration of water due to freezing were strongly perceived, and was greasy, and the immediate sensation at the mouth was very poor.

(sensation of concentrated alcohol)

5, the method comprises the following steps: the whipped cream of example 4 was excellent in comparison with the whipped cream, and a strong feeling of rich alcohol was felt.

4, the following steps: the thick alcohol sensation was perceived as in the whipped cream of example 4.

3, the method comprises the following steps: the creamer of example 4 was slightly inferior to the whipped cream, and a slightly faint feeling of rich alcohol was felt.

2, the method comprises the following steps: the thick feeling was slightly perceived as being inferior to the whipped cream of example 4.

1, the method comprises the following steps: the whipped cream of example 4 was very poor in comparison with the whipped cream, and the feeling of rich alcohol was not perceived.

(tenderness)

5, the method comprises the following steps: the whipped cream of example 4 was very good in comparison with the whipped cream, and was extremely smooth and tender in texture without feeling sublimation of water due to freezing.

4, the following steps: the whipped cream of example 4 was good in comparison with the whipped cream, and the sublimation of water due to freezing was slightly perceived, whereas the mouthfeel was smooth and tender.

3, the method comprises the following steps: as in the whipped cream of example 4, sublimation of water due to freezing was perceived, and the mouthfeel was not smooth, but tenderness was perceived.

2, the method comprises the following steps: the whipped cream of example 4 was inferior to whipped cream in that sublimation of water due to freezing was perceived, and the whipped cream had a dry sensation in taste and lacked tenderness.

1, the method comprises the following steps: the whipped cream of example 4 was very inferior to the whipped cream, and the sublimation of water due to freezing was strongly felt, and the whipped cream had a dry feel and was not tender.

(comprehensive evaluation)

A: the evaluation values of the presence or absence of cracking, flavor, rich alcohol feel, in-mouth-feel and water tenderness of the whipped cream all satisfy the samples of 4.0 to 5.0 minutes.

B: the whipped cream has a score of 3.5 to 5.0, and at least one sample of 3.5 to less than 4.0, and has a flavor, a rich alcohol feeling, an instant property at the inlet, and a tenderness.

C: the whipped cream has a score of 3.0 to 5.0, and at least one sample of 3.0 to less than 3.5, and has a flavor, a rich alcohol feeling, an instant property at the inlet, and a tenderness evaluated.

D: the whipped cream has a score of 2.0 to 5.0, and at least one sample of 2.0 to less than 3.0, and has a flavor, a rich alcohol feeling, an instant property at the inlet, and a tenderness evaluated.

E: at least one sample of less than 2.0 is used for evaluation of presence or absence of cracking, flavor, rich alcohol feeling, instant property at inlet and water tenderness of whipped cream.

Production example 1 production of random transesterification oil of palm oil and palm kernel olein (Japanese dock)

50 parts by weight of palm oil (manufactured by Kyowa Kagaku Co., ltd. Zhong Hua) and 50 parts by weight of palm kernel olein (manufactured by Kyowa Kagaku Co., ltd. Zhong Hua) were mixed and dehydrated at 90℃under vacuum. To this, 0.3 part by weight of sodium methoxide (Tosoh Co., ltd.) was added, and the reaction was stopped by adding water to the mixture after 30 minutes of random transesterification reaction at 90℃under a nitrogen gas stream, followed by washing with water. Then, 3.0 parts by weight of activated clay (manufactured by water chemical industry Co., ltd.) was added, and the mixture was stirred under reduced pressure for 20 minutes, followed by total filtration to obtain transesterified fat and oil A.

Example 1 preparation of foamable oil-in-water emulsion and whipped cream

According to the blending shown in Table 1, 0.20 parts by weight of soybean lecithin, 0.06 parts by weight of tetraglycerol monostearate, and 0.037 parts by weight of polyglycerin fatty acid ester A1 (of the total fatty acids, 99.9 parts by weight of saturated fatty acids, 16 carbon atoms and 18 carbon atoms, 8.8 parts by weight of saturated fatty acids having 20 or more carbon atoms, 80.3% by weight of saturated fatty acids) were added to fat components obtained by blending 3.65 parts by weight of palm kernel oil, 20.0 parts by weight of palm olein, 12.85 parts by weight of palm olein, and 0.5 parts by weight of highly erucic acid rapeseed extremely hydrogenated oil, and the resulting mixture was dissolved at 65 ℃. At this time, the content of the entire constituent fatty acids of the oil and fat in the oil phase portion is trans fatty acid: 0.1 wt%, total saturated fatty acids: 54.5% by weight.

On the other hand, 3.7 parts by weight of skimmed milk powder, 0.5 parts by weight of potassium caseinate, 1.5 parts by weight of lactose, 0.05 parts by weight of hexaglycerol monostearate and 0.02 parts by weight of hexaglycerol monooleate were dissolved in warm water at 60℃or higher to prepare an aqueous phase portion in the same manner as the final blending in Table 1.

The oil phase portion and the water phase portion were mixed and pre-emulsified for 20 minutes or more, and then refined at a rotational speed of 31.4M/s using a high-peripheral-speed rotary emulsifying machine (M-Technique corporation, "CLEARMIX"). Then, a high pressure homogenizer was used in paragraph 1: 2.0 MPa/paragraph 2: after the treatment at a pressure of 1.0MPa, the mixture was preheated to 90℃by a plate heater, and then sterilized at 142℃for 4 seconds by a UHT sterilizer (steam immersion type). Then, the mixture was cooled to 60℃without evaporation cooling by a plate cooler, treated again with a high-pressure homogenizer at a pressure of 9.0MPa in section 1/3.0 MPa in section 2, cooled to 5℃by a plate cooler, and the obtained material was filled into a container and stored in a refrigerator at 5℃for 24 hours to obtain a foamable oil-in-water emulsion.

4kg of the obtained foamable oil-in-water emulsion and 400g of fine sugar were put into a bowl, and whipped under high-speed stirring conditions (380 rpm) using Kantu MIXER (manufactured by Kanto Mixer Co., ltd. "CS type 20"), to prepare whipped cream having a maximum load of 0.30N.

And coating whipped cream on the No. 6 sponge cake with the thickness of a cover body of 1-2 mm, and pouring materials on the upper surface to prepare the whole cake. Packaging the whole cake in a paper decorative box, sealing with plastic bag, and storing the cake in a freezer at-20deg.C for 14 days to obtain frozen cake. It was confirmed that the whipped cream of the frozen cake before thawing had no crack on the surface, and the cake was thawed by standing at 15℃for 12 hours. Appearance evaluation and sensory evaluation of whipped cream of the obtained thawed cake were performed. The evaluation results obtained are shown in table 1.

TABLE 1

Preparation of foamable oil-in-water emulsion and whipped cream of examples 2 and 3 and comparative examples 1 and 2

An foamable oil-in-water emulsion was obtained in the same manner as in example 1, except that the blending amount of the polyglycerin fatty acid ester A1 was changed and the total amount was adjusted with water to be added according to the blending of table 1 in example 1. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 1, and then a frozen cake was produced. The appearance of the whipped cream of the frozen cake before thawing was confirmed, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 1. The evaluation results obtained are shown in table 1.

As is clear from table 1, the whipped cream (examples 1 to 3) having the content of the polyglycerin fatty acid ester A1 in the whole oil phase in the range of 0.1 to 1.0 wt% had no cracks on the surface of the whipped cream of the frozen cake before thawing, and the presence or absence of cracks, flavor, in-mouth-feel, rich texture, and tenderness of the whipped cream of the frozen cake were all good. On the other hand, in the whipped cream (comparative example 1) to which the polyglycerin fatty acid ester A1 was not added, cracks were present in the whipped cream of the cake after freezing and before thawing, large cracks were generated in the topping, and the shape collapse became more serious after thawing. In addition, after thawing, the milk flavor was not substantially perceived, and the mouthfeel was dry and tender. In addition, whipped cream (comparative example 2) having a polyglycerin fatty acid ester A1 content of 1.47 wt% based on the whole oil phase was poor in the in-mouth-feel after thawing.

Example 4 preparation of foamable oil-in-water emulsion and whipped cream

In accordance with the blending of table 1, a foamable oil-in-water emulsion was obtained in the same manner as in example 2 except that in example 2, the polyglycerin fatty acid ester A1 was changed to a polyglycerin fatty acid ester A2 having a saturated fatty acid content of 99.9 wt%, a total saturated fatty acid content of 16 carbon atoms and 18 carbon atoms of 19.9 wt%, and a saturated fatty acid content of 63.9 wt% or more of 20 carbon atoms. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 1.

As is clear from table 1, the whipped cream (example 4) to which the polyglycerin fatty acid ester A2 was added was inferior to the result of example 2 using the polyglycerin fatty acid ester A1, but the presence or absence of cracks, flavor, in-mouth-feel, rich alcohol feel, and water tenderness of the whipped cream of the frozen-thawed cake were all good as compared with the result of comparative example 1.

Examples 5 to 8 preparation of foamable oil-in-water emulsion and whipped cream

An foamable oil-in-water emulsion was obtained in the same manner as in example 2, except that the blending amount of table 2 was changed, and the total amount of the product was adjusted with water to match the blending amount of decaglycerol dodecabehenate (polyglyceryl fatty acid ester B) containing 95.7 wt% or more saturated fatty acids having 20 carbon atoms in the total fatty acids. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 2.

TABLE 2

As is clear from table 2, the whipped cream (examples 5 to 8) in which decaglycerol dodecabehenate (polyglyceryl fatty acid ester B) was blended in an amount of 0.05 to 1.0 wt% in the whole oil phase was excellent in the presence or absence of cracks, flavor, in-mouth-feel, in-body feeling, and in water tenderness.

Example 9 preparation of foamable oil-in-water emulsion and whipped cream

An foamable oil-in-water emulsion was obtained in the same manner as in example 8, except that in example 8, the amount of the polyglyceryl hexabehenate (polyglyceryl fatty acid ester B) was changed to tetraglyceryl hexabehenate (polyglyceryl fatty acid ester B) containing 97.7% by weight or more of saturated fatty acids having 20 or more carbon atoms in the total fatty acids. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 8, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 8. The evaluation results obtained are shown in table 2.

As is clear from table 2, the whipped cream (example 9) containing hexabehentetraglycerate (polyglyceryl fatty acid ester B) was excellent in the presence or absence of cracking, flavor, in-mouth-feel, rich alcohol feel, and in water tenderness, as in the whipped cream of example 8.

Preparation of foaming oil-in-water emulsion and whipped cream (comparative examples 3 to 6)

In accordance with the blending of table 2, a foamable oil-in-water emulsion was obtained in the same manner as in example 2 except that in example 2, the polyglycerin fatty acid ester A1 dissolved in the oil phase was changed to a polyglycerin fatty acid ester in which 70 wt% or more of the constituent fatty acids was stearic acid or palmitic acid, and this polyglycerin fatty acid ester was dissolved in the water phase. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 2.

As is clear from table 2, the whipped cream of example 2 containing the polyglycerin fatty acid ester A1 was excellent in the presence or absence of cracks, flavor, in-mouth-feel, rich alcohol feel, and water tenderness, whereas the whipped cream containing the polyglycerin fatty acid ester containing 70% by weight or more of stearic acid or palmitic acid as a constituent fatty acid (comparative examples 3 to 6) showed large cracks and flaws in the whipped cream of the cake after freeze thawing. In particular, the whipped cream of example 2 containing the polyglycerin fatty acid ester A1 was found to have a sufficiently strong alcoholic sensation even after freeze thawing, but the whipped cream containing the diglycerin fatty acid ester containing 70% by weight or more of stearic acid or palmitic acid as a constituent fatty acid (comparative examples 3 and 4) was found to have a weak strong alcoholic sensation after freeze thawing. Further, although the whipped cream of example 2 containing the polyglycerin fatty acid ester A1 was sufficiently tender, the whipped cream containing the tetraglycerin fatty acid ester having stearic acid at least 70% by weight of the constituent fatty acids (comparative examples 5 and 6) had a dry texture and lacked tenderness.

Example 10 preparation of foamable oil-in-water emulsion and whipped cream

An foamable oil-in-water emulsion was obtained in the same manner as in example 2 except that the blending ratio of the 4 types of oils and fats was changed to the same blending ratio in example 2 in accordance with the blending shown in table 3, and the total blending amount was reduced from 37.0% by weight to 18.5% by weight, and instead, 18.5% by weight of milk fat (anhydrous cream) was blended. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 3.

TABLE 3

Results of blending and evaluation of foamable oil-in-water type emulsified oil and fat composition (blending unit: parts by weight)

*1: values in oil phase bulk, values in bulk of 2 foamable oil-in-water emulsified oil and fat composition, values in bulk of 3 oils and fats, values in bulk of constituent fatty acids of 4 oils and fats

Example 11 preparation of foamable oil-in-water emulsion and whipped cream

An foamable oil-in-water emulsion was obtained in the same manner as in example 2, except that the blending ratio of the 4 types of fats and oils was the same as in example 2, the total blending amount was reduced from 37.0% by weight to 18.5% by weight, and instead, the fresh cream was blended in the water phase so that the milk fat was 18.5% by weight, and the water content was adjusted in accordance with the blending in table 3. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 3.

As is clear from table 3, the whipped cream containing milk fat (examples 10 and 11) had extremely good cracking, flavor, in-mouth melting property, rich alcohol feeling, and water tenderness. In particular, whipped cream (example 11) containing a fresh cream as a cream-containing component was excellent in flavor.

Comparative example 7 preparation of foamable oil-in-water emulsion and whipped cream

An foamable oil-in-water emulsion was obtained in the same manner as in example 2 except that the composition of the oil and fat in example 2 was changed to 3.70 parts by weight of palm kernel oil, 20.35 parts by weight of extracted oil at the melting point of the palm oil, and 12.95 parts by weight of the transesterified oil and fat obtained in production example 1 according to the blending shown in table 3. Using the foaming oil-in-water emulsion obtained, whipped cream was prepared in the same manner as in example 2, and then a frozen cake was produced. It was confirmed that the surface of the whipped cream of the frozen cake before thawing was free from cracks, and the appearance evaluation and sensory evaluation of the whipped cream of the cake after thawing were performed in the same manner as in example 2. The evaluation results obtained are shown in table 3.

As is clear from table 3, the whipped cream of the frozen-thawed cake had good in-mouth-feel and a sufficiently rich alcohol sensation as compared with the whipped cream of the non-transesterified fat (example 2), whereas the whipped cream of the frozen-thawed cake had poor in-mouth-feel and a poor rich alcohol sensation as compared with the whipped cream of the transesterified fat (comparative example 7).

Claims

1. A foamable oil-in-water type emulsified oil and fat composition,

the content of the oil or fat in the entire foamable oil-in-water emulsified oil or fat composition is 25 to 50% by weight, the water content is 45 to 70% by weight,

the total oil and fat contains 3 to 50 wt% of lauric acid glyceride type oil and 40 to 90 wt% of palm type oil and fat containing 45 to 70 wt% of S2U, the content of ester exchange oil and fat is less than 1 wt%,

the content of trans fatty acid in the whole fatty acid composition of the oil is less than 1 wt%, the content of saturated fatty acid is 47 wt% -65 wt%,

the oil phase contains 0.1 to 1 wt% of a polyglycerin fatty acid ester A containing 6 to 25 wt% of a saturated fatty acid having 16 carbon atoms and 18 carbon atoms and 55 to 85 wt% of a saturated fatty acid having 20 or more carbon atoms, in the total fatty acids constituting the polyglycerin fatty acid ester A, the saturated fatty acid content being 95 to 100 wt%,

the foamable oil-in-water emulsified oil and fat composition contains 0.05 to 0.5% by weight of an emulsifier, and the content of unsaturated fatty acid in the total constituent fatty acids of the emulsifier is 60 to 100% by weight.

2. The foamable oil-in-water emulsified oil composition according to claim 1, wherein,

the oil phase as a whole further contains 0.05 to 1% by weight of a polyglycerin fatty acid ester B having 90 to 100% by weight of saturated fatty acids having 20 or more carbon atoms based on the total fatty acids constituting the polyglycerin fatty acid ester B.

3. The foamable oil-in-water emulsified oil composition according to claim 1 or 2, wherein,

the fat and oil as a whole further contains 5 to 50% by weight of milk fat.

4. The foamable oil-in-water emulsified oil composition according to claim 3, wherein,

the milk fat is milk fat from fresh cream source.

5. A whipped cream obtained by whipping the foamable oil-in-water emulsified fat composition according to any one of claims 1 to 4.

6. A food product obtained by coating, topping or filling the whipped cream of claim 5.

7. The food product of claim 6 which is frozen at a temperature of-40 ℃ to-10 ℃.