JP2016146828A - Oil-in-water type emulsion composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion composition that is inhibited from separation and aggregation even under an acidic condition, maintains a stable emulsion state even when subjected to heating over a wide range of pH, is further inhibited from separation and aggregation by heating treatment at a high temperature required for sterilization, and gives not only good whiteness but also no foreign taste and good melting feeling in the mouth to food products such as frozen dessert and the like produced by adding the emulsion composition.SOLUTION: The oil-in-water type emulsion composition contains in a water phase a polyglyceryl fatty acid ester having HLB of 11 or more, having a polymerization degree of 10 or more and comprising a constituent fatty acid having a carbon number of 18 or more. In the emulsion composition, the content Y of polyglyceryl fatty acid ester is 0.3 to 3.0 mass%; the content X of oils and fats is 30 to 50 mass%; the median diameter R of oil droplets is 0.4 to 1.0 μm; and the content X of oils and fats, the median diameter R of oil droplets and the total content Y of polyglyceryl fatty acid ester satisfy the relationship represented by the following formula. The oil-in-water type emulsion composition contains as oils and fats contains a lauric oil and fat and has a content of extremely hardened oil and fat having a melting point of 40°C or more of 1 mass% or less based on the total oils and fats.SELECTED DRAWING: None

Description

  The present invention relates to an oil-in-water emulsified composition used for foods, and more specifically, water used for foods that require stability to heat treatment under acidity or at a high temperature necessary for sterilization. The present invention relates to an oil-type emulsion composition.

  Oil-in-water emulsified composition containing water, fats and oils can be used as an alternative to milk or fresh cream as it is added to cake dough, jelly, mousse, soups, sauces, etc. It is used as a confectionery and bakery material.

  In recent years, a lot of jelly, mousse, sauces, soups, etc. that have been processed by adding sour ingredients such as fruit juice, fruit, or acidulant to such an oil-in-water emulsion composition have been distributed. In addition, a long term expiration period of 6 to 12 months is required.

  Therefore, since high temperature sterilization is required, an oil-in-water emulsified composition excellent in heat resistance, particularly excellent in acid resistance even at high temperatures is required.

  However, conventional oil-in-water emulsified compositions have a problem in that emulsion breakage occurs due to aggregation of proteins in the emulsion under acidic or high temperature conditions, particularly under high temperature acidity. Techniques to be used and techniques to use whey protein in combination with specific emulsifiers and thickening polysaccharides have been proposed (Patent Documents 1 and 2).

JP 2008-154469 A JP-A-2-48034

  However, there is room for further improvement in the technology for improving heat resistance and acid resistance. In particular, as an oil-in-water emulsified composition of this type in recent years, a white-colored one is preferred so that the color of the fruit can be reflected when mixed with a fruit and for improving the visual taste. Furthermore, it is desired that such foods have good meltability in the mouth and have no off-flavors due to the emulsifier. However, a technology that achieves both acid heat resistance and reduced whiteness, melting in the mouth, and off-flavor has not been established.

  The present invention has been made in view of the circumstances as described above. Separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and is further necessary for sterilization. Separation and agglomeration due to heat treatment at high temperatures can be suppressed, and foods such as frozen confectionery to which this is added have a good whiteness, and have an objection to provide an oil-in-water emulsified composition that does not have a taste and melts in the mouth. It is said.

  As a result of intensive studies to solve this problem, the present inventors used a specific water-soluble polyglycerin fatty acid ester as an emulsifier, and used a specific fat / oil containing lauric fat / oil as an oil / fat, Focusing on the relationship between the emulsifier and the median diameter of the oil droplets, and satisfying a specific relationship, the acid heat resistance is good, and foods such as frozen desserts, sauces and soups to which this is added have good whiteness In addition, the inventors have found that a product having no off-flavor and good meltability can be obtained, and the present invention has been completed.

  That is, the oil-in-water emulsion composition of the present invention contains a polyglycerin fatty acid ester having an HLB of 11 or more, a degree of polymerization of 10 or more, and a constituent fatty acid having 18 or more carbon atoms in the water phase. The content Y of the ester is 0.3 to 3.0% by mass, the content X of the fat and oil is 30 to 50% by mass, the median diameter R of the oil droplet is 0.4 to 1.0 μm, and the content X of the fat and oil And the median diameter R of the oil droplets and the total amount Y of the polyglycerin fatty acid ester is represented by the following formula (I):

The oil / fat contains a lauric oil / fat, and the content of extremely hardened oil having a melting point of 40 ° C. or higher is 1% by mass or less based on the total amount of the oil / fat.

  According to the present invention, separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and further, separation and aggregation due to heat treatment at a high temperature necessary for sterilization are also suppressed. In addition, foods such as frozen desserts to which this is added have good whiteness, and have no off-flavors and can melt in the mouth.

  The present invention is described in detail below.

  The oil-in-water emulsion composition of the present invention contains lauric fat as fat. By using lauric fats and oils, it is possible to obtain a food with good mouth melting and a refreshing feeling.

  Laurin-based fats and oils are fats and oils containing a large amount of lauric acid, that is, saturated fatty acids having 12 carbon atoms, in the constituent fatty acids. The content of lauric acid in the constituent fatty acids of the lauric fat is usually 35% by mass or more, preferably 40% by mass or more.

  Examples of lauric fats and oils include palm kernel oil, coconut oil, hardened oils thereof, and fractionated oil. These may be used alone or in combination of two or more.

  The content of the lauric fat in the oil-in-water emulsion composition of the present invention is preferably 30% by mass or more, and more preferably 50% by mass or more, based on the total amount of oil.

  In recent years, there are concerns about the adverse effects of trans fatty acids on the circulatory system, and it has been desired to reduce the content of trans fatty acids based on the health orientation of consumers, but it has not been cured as a lauric fat. When using an extremely cured material, the content of trans fatty acid can be reduced.

  In the oil-in-water emulsion composition of the present invention, fats and oils other than lauric fats and oils can be blended as fats and oils. Such fats and oils are not particularly limited as long as they are edible, but for example, palm oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, corn Examples include vegetable oils such as oil, animal fats such as lard, beef tallow and fish oil, milk fats, fractionated oils thereof, hardened oils, transesterified oils and the like. Especially, it is preferable to contain milk fat from the point which flavor becomes favorable and can suppress the unpleasant taste resulting from an emulsifier.

  These fats and oils may be used individually by 1 type, and may use 2 or more types together. The transesterified oil / fat may be obtained by transesterification of a compound selected from one or more of the above fats / oils.

  The oil-in-water emulsion composition of the present invention preferably has an oleic acid content of 10 to 40% by mass in all the constituent fatty acids in the oil or fat. Within this range, acid heat resistance is improved, separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and heating at a high temperature necessary for sterilization. Separation and aggregation due to processing can also be suppressed. Further, a product having good whiteness and good melting in the mouth is obtained. For example, the oleic acid content can be adjusted within this range by an oil / fat composition mainly composed of an untreated lauric oil / fat. In addition, oleic acid content in all the constituent fatty acids in fats and oils is determined by gas chromatographic method (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rise). It can be measured by gas chromatography method))).

  When the oil-in-water emulsion composition of the present invention contains milk fat as an oil or fat, the flavor becomes good, and an unpleasant taste caused by the emulsifier can also be suppressed. Considering these points, the content of milk fat is preferably 25 to 60% by mass with respect to the total amount of oil. Within this range, the flavor is improved and the acid heat resistance and whiteness are also good. The origin of milk fat is not particularly limited, but, for example, butter, butter oil, fresh cream, processed fats and oils, commercially available, prepared edible fats including vegetable fats and milk fats, etc. Alternatively, those raw materials from which milk fat is derived can be used after any one or more of fractionation, decolorization, and deodorization treatment. The origin of milk fat is preferably one that does not contain water from the viewpoint of emulsion stability.

  In the oil-in-water emulsion composition of the present invention, the content of extremely hardened oil having a melting point of 40 ° C. or higher is 1% by mass or less based on the total amount of fats and oils. By reducing the amount of extremely hardened oil having a melting point of 40 ° C. or higher, it is characteristic in the oil composition of the present invention that requires lauric oil and fat. In addition, the off-taste attributed to the emulsifier can be suppressed. In addition, melting | fusing point can be measured by "3.2.2.2-2013 melting | fusing point (rising melting | fusing point)" of a reference | standard fats and oils analysis method (Japan Oil Chemical Society).

  Content X of the fats and oils in the oil-in-water emulsion composition of this invention is 30-50 mass%. Within this range, acid heat resistance is improved, separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and heating at a high temperature necessary for sterilization. Separation and aggregation due to processing can also be suppressed.

  The oil-in-water emulsion composition of the present invention contains a polyglycerin fatty acid ester having an HLB of 11 or more, a polymerization degree of 10 or more, and a constituent fatty acid having 18 or more carbon atoms in the aqueous phase.

  This polyglycerin fatty acid ester preferably has an HLB of 11 to 15, and the constituent fatty acid preferably has 18 to 22 carbon atoms.

Here, the HLB of the polyglycerin fatty acid ester is a value calculated by the following Griffin equation (Atlas method).
HLB = 20 × (1-S / A)
In the above formula, S is the saponification value of the ester, and A is the acid value of the fatty acid.

  The polyglycerol fatty acid ester is obtained by esterifying polyglycerol and a fatty acid, and examples of the fatty acid include stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, eicosenoic acid, behenic acid, erucic acid and the like. Of these, saturated fatty acids are preferable, and stearic acid and behenic acid are more preferable.

  In the present invention, the polyglycerin fatty acid ester may contain water or may not contain water, and commercially available products may be used. For example, SY Grister MSW-7S manufactured by Sakamoto Pharmaceutical Co., Ltd., D Series SWA-10D, SWA-15D, SWA20D manufactured by Mitsubishi Chemical Foods, Inc., Sunsoft Q-18S manufactured by Taiyo Kagaku Co., Ltd. Software Q-182S etc. are mentioned.

  The content Y of the polyglycerin fatty acid ester is 0.3 to 3.0% by mass with respect to the total amount of the oil-in-water emulsion composition. Within this range, a product having good acid heat resistance, good whiteness, and good melting in the mouth can be obtained. In addition, content Y of polyglycerol fatty acid ester is a value as solid content.

  In the oil-in-water emulsion composition of the present invention, the polyglycerin fatty acid ester content Y is 0.3 to 3.0 mass%, the fat and oil content X is 30 to 50 mass%, and the median diameter R of the oil droplets is 0.4 to 1.0 μm, and the oil content X, the median diameter R of the oil droplets, and the total amount Y of the polyglycerin fatty acid ester satisfy the relationship represented by the formula (I). By satisfying this relationship, acid heat resistance is improved, separation and aggregation are suppressed even under acidic conditions, the emulsified state is stable even when heated in a wide range of pH, and at a high temperature necessary for sterilization. Separation and aggregation by heat treatment can also be suppressed. In addition, foods such as frozen confectionery to which this is added have good whiteness and have no off-flavors and can melt in the mouth.

  The formula (I) is an appropriate amount of emulsifier used to produce an oil-in-water emulsion composition that is stable with respect to the total surface area of the oil droplets in the oil-in-water emulsion composition and that has good whiteness and good meltability in food. The range is shown. If the amount of emulsifier is not appropriate for the surface area of the oil ball, that is, if an emulsifier amount outside the range of the inequality is used, it will not be possible to maintain a good emulsified state, or suppress the decrease in food whiteness and mouth melting You can't do that.

  The median diameter R of the oil droplets can be obtained by measuring the particle size distribution of the oil droplets by a laser diffraction scattering method and calculating the median diameter (integrated diameter at 50% by volume) from the particle size distribution.

  When the median diameter R of the oil droplets is 0.4 μm or more, a food with good whiteness and little off-taste can be obtained by satisfying the relationship represented by the formula (I). When the median diameter R of the oil droplets is 1.0 μm or less, the emulsion stability of the oil-in-water emulsion composition is good by satisfying the relationship represented by the formula (I).

  In the oil-in-water emulsion composition of the present invention, various food materials or food additives usually used in an oil-in-water emulsion composition can be added as necessary. Specific examples include milk, dairy products, emulsifiers, pH adjusters, sugars, flavors, antioxidants and the like.

  As dairy products, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, whey powder, skim powdered milk, cream powder, milk protein, buttermilk powder, sweetened powdered milk, Examples include prepared milk powder. From the aspect of flavor, it is preferable to use a dairy product containing lactose, more preferably a dairy product containing 50% by mass or more of lactose as a solid content, and more preferably a dairy product containing 70% by mass or more. Examples of such dairy products include whey powder and skim milk powder, and examples of commercially available products include whey powder (lactose content 78% by mass) and skim milk powder (lactose content 51% by mass) manufactured by Yotsuba Dairy Co., Ltd. It is done.

  Examples of the emulsifier include, in addition to the polyglycerin fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan. A fatty acid ester, a stearoyl calcium lactate, etc. are mentioned, It can use within the range which does not impair the effect of this invention.

  Examples of the pH adjuster include inorganic salts such as phosphate, metaphosphate, polyphosphate, and pyrophosphate, and organic acid salts such as citrate and tartrate.

  Sugars include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, carrageenan, guar gum, xanthan gum, tamarind gum, alginate, farsellan, locust bean gum, pectin, curdlan, gellan gum, crystalline cellulose , Gelatin, agar, starch, modified starch and the like. These may be used alone or in combination of two or more.

  The oil-in-water emulsion composition of the present invention can be produced by the same method as before. For example, after pre-emulsifying an oil phase containing fats and oils and an aqueous phase, it is produced through steps such as homogenization, heat sterilization, cooling, and aging.

  In the pre-emulsification, the oil phase and the aqueous phase are mixed using a homomixer or the like before the homogenization treatment is performed with a homogenizer such as a high-pressure homogenizer, and the oil droplets are dispersed to some extent in the aqueous phase. In addition to fats and oils, lipophilic emulsifiers and the like may be added to the oil phase, and hydrophilic emulsifiers, dairy products, pH adjusters, sugars and the like can be added to the aqueous phase.

  In the pre-emulsification, the oil phase is heated to a temperature at which fats and oils are completely dissolved, the water phase is heated to a temperature at which the mixed oil phase does not cause a temperature decrease, and the oil phase and the water phase are mixed, Preferably it can carry out at 55-80 degreeC, More preferably, it can carry out at 60-75 degreeC. The emulsion after the preliminary emulsification may be defoamed under reduced pressure.

  Homogenization can be performed using a homogenizer such as a high-pressure homogenizer under conditions such as pressure conventionally used in the production of oil-in-water emulsion compositions, and the pressure is suitably in the range of, for example, 0 to 100 MPa. Can be set and done. In this homogenization step, the median diameter of the oil droplets can be adjusted. Further, as a step before and after the homogenization, a heat sterilization treatment may be performed, a heat sterilization treatment may be performed after the homogenization treatment, and a homogenization treatment may be performed thereafter.

  The liquid temperature of the emulsion during the homogenization treatment is preferably 50 to 80 ° C, more preferably 60 to 70 ° C, from the viewpoint of the efficiency of the homogenization treatment.

  The heat sterilization treatment can be performed before and after the homogenization treatment after mixing and preparing each component of the oil-in-water emulsion composition and emulsifying. The heat sterilization treatment is not particularly limited as long as it is a treatment capable of suppressing changes in the physical properties of foods caused by microorganisms and the like, and generally a method used in the production process of an oil-in-water emulsion composition is used. For example, high temperature short time sterilization method (HTST), ultra high temperature sterilization method (UHT), etc. are mentioned. Of these, the ultra high temperature sterilization method (UHT) is preferable in consideration of sterilization efficiency, flavor, and the like. The sterilization temperature and treatment time are preferably about 82 seconds at 85 to 85 ° C. for high temperature short time sterilization method (HTST), and about 2 to 15 seconds at 120 to 150 ° C. for ultra high temperature sterilization method (UHT). Is preferred.

  The heat sterilization treatment method is a method in which steam is directly applied to the emulsion to sterilize it by instantaneously applying steam to the emulsion, such as an injection method in which steam is directly blown into the emulsion, or an infusion method in which the emulsion is put into a steam atmosphere. After evaporating and cooling in the depressurization process, or sterilizing by raising the temperature by bringing the emulsion into contact with a heat medium such as a plate or tubular indirectly, then bringing the food into contact with the refrigerant in the same way It can be performed by a method such as cooling with.

  The emulsified product after the homogenization treatment is cooled. Cooling is preferably performed in a short time using a heat exchanger such as a plate type, a tube type, or a scraping type, taking into account the control of the crystallinity of oils and fats. .

  After cooling, it may be transferred to a tank and aged at, for example, the cooling temperature for about 1 to 2 days. Thereafter, the oil-in-water emulsion composition is appropriately filled in a predetermined container.

  The oil-in-water emulsified composition of the present invention is suitably used as a food or beverage having a relatively low pH and a food or beverage for retort sterilization because separation and aggregation due to heat treatment necessary for acidic conditions and sterilization are suppressed. Can be used.

  For retort sterilization, for example, foods and beverages using the oil-in-water emulsion composition of the present invention are sealed in sealed containers such as aluminum pouches, table cups, transparent pouches, cans, cheer packs, and the like. Processing in 60 minutes is performed.

  The oil-in-water emulsified composition of the present invention is used as a raw material for frozen desserts, white sauces, demiglace sauces, dressings and other sauces, stew such as cream stew, custard cream, fillings such as flower paste, soups, etc. Can do.

  Examples of frozen desserts include jelly, mousse and bavaroa. Jelly is obtained by adding sweetness such as sugar to fruit juice, wine, etc., and hardening with a gelling agent, and flavors, pulp, dairy products, chicken eggs, acidulants and the like. Moose is a light and fluffy dessert made from eggs and cream and is mainly combined with fruit puree and chocolate. Jelly, mousse, etc. processed by adding sour ingredients such as fruit juice, fruit, or acidulant may require a long-term expiration date at room temperature. In such cases, sterilization at high temperature is required. However, the oil-in-water emulsion composition of the present invention can be separated and aggregated even under acidic conditions, and the emulsion state is stable even when heated in a wide range of pH.

  Examples of soups include ramen soups such as consomme, potage, and tonkotsu soups, Chinese soups such as Tom Yum Goong and Sodayu, and curry soups.

  The oil-in-water emulsion composition of the present invention can be foamed under acidic conditions. Furthermore, since the whipped cream obtained by foaming is stable in terms of physical properties, it is subjected to secondary processing after refrigerated storage as necessary. Here, secondary processing includes manual molding techniques such as molding using a machine that passes a nappe machine or a depositer after foaming, and injection using a nappe or spatula bag using a spatula. .

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
(1) Preparation of oil-in-water emulsion composition Oil-in-water emulsion compositions were prepared according to the formulations shown in Tables 1 to 5. An emulsifier was added to the fats and oils weighed so as to have a predetermined fat and oil content (X) to form an oil phase. On the other hand, an emulsifier, milk protein, whey powder and polysaccharide thickener were added to water to obtain an aqueous phase. The water phase and the oil phase are heated to 60 ° C., the oil phase is added to the water phase, and the mixture is stirred and emulsified. The oil droplets of the oil-in-water emulsion composition were homogenized so that the median diameter reached the target value. Further, it was rapidly cooled to 3 ° C. with a plate type cooler and stored at 5 ° C.

* 1: Sanlacto N12 manufactured by Taiyo Chemical Co., Ltd. (whey protein, lactose content 7.4% by mass)
* 2: Whey powder manufactured by Yotsuba Milk Industry Co., Ltd. (lactose content 78% by mass)
* 3: MSW-7S decaglycerin monostearate manufactured by Sakamoto Pharmaceutical Co., Ltd. HLB 13.4 Solid content 40%
* 4: TS-7S decaglycerin tristearate ester by Sakamoto Pharmaceutical Co., Ltd. HLB 10.0 100% solids
* 5: MS-5S hexaglycerin monostearate manufactured by Sakamoto Pharmaceutical Co., Ltd. HLB 11.6 100% solids

(2) Preparation of jelly 15% by mass of an oil-in-water emulsion composition, 20% by mass of liquid sugar, 5% by mass of granulated sugar, 1.5% by mass of gelling agent, 0.3% by mass of citric acid, trisodium citrate 0.1% by mass and 58.1% by mass of water were blended, sterilized at 85 ° C. for 30 minutes, and then cooled to produce an acidic jelly.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.

  In addition, the median diameter (R) of the oil droplets of the oil-in-water emulsion composition was measured using a laser diffraction particle size distribution analyzer (SALD-2300).

[viscosity]
Two days after the production, the oil-in-water emulsion composition was subjected to 5 ° C. No. using a B-type viscometer (manufactured by Tokyo Keiki). The viscosity was measured under the conditions of 1 rotor, 20 rpm, 30 seconds, and evaluated according to the following criteria.
Evaluation criteria A : 70 mPa · s to 100 mPa · s or less ○: 50 mPa · s to 70 mPa · s or less, or 100 mPa · s to 150 mPa · s or less Δ: 20 mPa · s to 50 mPa · s or 150 mPa · s to 200 mPa · s Less than s ×: More than 200 mPa · s

[Emulsification stability]
After the production, the mixture was allowed to stand overnight, the particle size distribution of the oil droplets was measured with a particle size distribution measuring device, and evaluated according to the following criteria based on standard deviation and distribution data. About what confirmed clear and isolation | separation visually, it did not measure but evaluated as x.
Evaluation standard ◎: Standard deviation is less than 0.15, no aggregation, good emulsion stability ◯: Standard deviation is 0.15 or more, but less than 0.2, there is slight aggregation, but emulsion stability is good △ : Standard deviation is more than 0.2, aggregation is present, and emulsion stability is poor. X: Clear and separation is visually confirmed, and emulsion stability is poor.

[Acid heat resistance test]
To a 1 L tall beaker, 900 g of purified water was added and heated to 85 ° C. Thereafter, 100 g of an oil-in-water emulsion composition was added, adjusted to pH 3 with citric acid and trisodium citrate, heated at 85 ° C. for 30 minutes, stored at 5 ° C. for 18 hours, and separation distance from the bottom (mm) Was measured and evaluated according to the following criteria.
Evaluation standard ◎: 15 mm or less ○: Over 15 mm to 20 mm or less Δ: Over 20 mm to 30 mm or less X: Over 30 mm

[Melting jelly mouth]
About the mouth melting of the produced jelly, it sampled by 10 panels and evaluated with the following references | standards.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

[Jelly whiteness]
The whiteness of the prepared jelly was visually observed and evaluated according to the following criteria.
Evaluation criteria ◎: Strong cloudiness ○: There is cloudiness △: Cloudiness is slightly weak ×: Cloudiness is weak

[Jelly taste]
The taste of the prepared jelly was sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Evaluated that 8 or more of 10 panelists did not feel strange.
○: 7 to 5 out of 10 panelists evaluated that they did not feel strange.
Δ: Evaluated that 4 to 3 of 10 panelists did not feel any strange taste.
X: It was evaluated that 2 or less of 10 panelists did not feel a strange taste.

[Jelly flavor]
The flavor of the prepared jelly was sampled by 10 panelists and evaluated according to the following criteria.
Evaluation Criteria A : Eight or more out of 10 panels were evaluated as good.
○: 7 to 5 out of 10 panelists evaluated as good.
(Triangle | delta): Four to three persons evaluated that it was favorable among 10 panelists.
X: Evaluated that 2 or less of 10 panelists were good.

  The evaluation results are shown in Tables 6 to 10.

(4) Production and evaluation of whipped cream using oil-in-water emulsion composition (4-1) Production of whipped cream According to the blending ratio in Table 11, a foaming test using a tabletop mixer (manufactured by Kitchen Aid) was conducted. went. Put 400g of oil-in-water emulsified composition into a 5 quart mixer bowl, add 48g of granulated sugar, adjust the pH to 3.0 with product temperature 5 ° C and citric acid, and the specific gravity to 0.3 at speed 4 Foamed until

(4-2) Foaming property test The whipped cream after foaming was squeezed into a flower shape in a plastic cup and evaluated for flowering properties immediately after, shape retention after 15 hours at 15 ° C, and water separation.

[Artificial properties]
Evaluation criteria A : A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.

[Shape retention]
Evaluation criteria A : No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.

[Water separation]
Evaluation Criteria A : Water separation is not observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.

(4-3) Secondary processing test The whipped cream immediately after foaming is passed through a depositor, and is squeezed into a flower shape in a plastic cup, and immediately after artificial flowering, shape retention after 18 hours at 15 ° C., and water separation are evaluated. did.

[Artificial properties]
Evaluation criteria A : A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.

[Shape retention]
Evaluation criteria A : No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.

[Water separation]
Evaluation Criteria A : Water separation is not observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.

  The evaluation results are shown in Table 11.

(4-4) Production of cheese cream Using the oil-in-water emulsion composition obtained above, a cheese cream having foaming was produced according to the blending ratio in Table 12. Softened cream cheese, oil-in-water emulsified composition, granulated sugar, sweetened condensed milk, concentrated lemon juice, processed egg yolk product are placed in a 90 quart mixer ball, and the specific gravity is 0.46 using a mixer (manufactured by Kanto Blender Kogyo Co., Ltd.). Foamed until

(4-5) Foaming test The foamed cream was squeezed into a flower shape in a plastic cup, and was evaluated for flower-forming properties immediately afterwards, shape retention after 15 hours at 15 ° C, water releasability, and taste.

[Artificial properties]
Evaluation criteria A : A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.

[Shape retention]
Evaluation criteria A : No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.

[Water separation]
Evaluation Criteria A : Water separation is not observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.

[Disgusting taste]
About the special taste of the produced cheese cream, it sampled by 10 panels and evaluated on the following references | standards.
Evaluation Criteria A : Evaluated that 8 or more of 10 panelists did not feel strange.
○: 7 to 5 out of 10 panelists evaluated that they did not feel strange.
Δ: Evaluated that 4 to 3 of 10 panelists did not feel any strange taste.
X: It was evaluated that 2 or less of 10 panelists did not feel a strange taste.

(4-6) Secondary processing test The cheese cream immediately after foaming was passed through a depositor, and the plastic cup was squeezed into a flower shape. Immediate flower formation, shape retention after 18 hours at 15 ° C., and water separation were evaluated. .
[Artificial properties]
Evaluation criteria A : A beautiful horn can be formed.
○: An almost beautiful horn can be formed. Or the horn droops a little.
Δ: A beautiful horn cannot be formed. Or horns droop.
X: No horn.

[Shape retention]
Evaluation criteria A : No change in shape compared to immediately after artificial flowering.
○: Some change in shape. Or you can see some “wrinkles”.
Δ: The shape is considerably broken. Or you can see something like “wrinkles”.
X: The shape is completely broken. Or there is a “crack”.

[Water separation]
Evaluation Criteria A : Water separation is not observed compared to immediately after artificial flowering.
○: Some water separation is recognized.
Δ: Considerable water separation is observed.
X: Water separation is intense.

  The evaluation results are shown in Table 12.

Claims (3)

The aqueous phase contains a polyglycerin fatty acid ester having an HLB of 11 or more, a polymerization degree of 10 or more, and a constituent fatty acid having 18 or more carbon atoms,
The content Y of the polyglycerin fatty acid ester is 0.3 to 3.0% by mass,
Oil content X is 30-50% by mass,
The median diameter R of the oil droplet is 0.4 to 1.0 μm,
The oil content X, the median diameter R of the oil droplets, and the total amount Y of the polyglycerin fatty acid ester are represented by the following formula (I):

Satisfying the relationship represented by
The oil and fat is an oil-in-water emulsified composition containing a lauric oil and fat, and the content of an extremely hardened oil having a melting point of 40 ° C. or higher is 1% by mass or less based on the total amount of the oil and fat.   The oil-in-water emulsion composition of Claim 1 whose oleic acid content in all the fatty acids in the said fats and oils is 10-40 mass%.   The oil-in-water emulsion composition according to claim 1 or 2, wherein the fat contains 25 to 60% by mass of milk fat.