JP7565732B2 - Foaming oil-in-water emulsified fat composition - Google Patents

Description

The present invention relates to a foamable oil-in-water emulsified oil composition for whipped cream, as well as to a whipped cream prepared by whipping the composition and a food product containing the same.

Whipped cream is required to have good melt-in-the-mouth properties and maintain a moderate hardness. Recently, in addition to the demand for whipped cream with even better melt-in-the-mouth properties, there has also been a demand for high frozen storage resistance from the perspective of distribution. Furthermore, the oil-in-water emulsified oil composition that is the raw material for whipped cream is required to have concentrate stability and foaming properties.

Conventionally, lauric oils and fats have been widely used as the raw oils and fats for the oil-in-water emulsified oil composition from the viewpoint of melting in the mouth, but the surface of the whipped cream is likely to become rough due to the sudden increase in hardness after whipping, and the price is also subject to large fluctuations. In recent years, palm-based oils and fats, which are inexpensive and have a stable supply, have been used as an alternative to lauric oils and fats. Although the sudden change in hardness after whipping is small, they tend to soften over time, and when palm-based oils and fats are blended in an amount of 45% by weight or more in the oil and fat, coarse crystals are formed, which deteriorates the stability of the original solution and the foaming properties, and the melting in the mouth is also deteriorated, and the resistance to frozen storage is reduced. Therefore, phosphates and interesterified oils are usually used in many products, but phosphates have a bitter taste and are undesirable from a health perspective, and interesterified oils are expensive to produce, reduce the richness, and deteriorate the melting in the mouth.

Whipped cream is often made into a whipped compound cream by mixing it with fresh cream to increase its richness and flavor and improve whipping properties.

Until now, Patent Document 1 has disclosed a whipped compound cream that is substantially free of phosphates and trans acids and has good shape retention and melt-in-the-mouth properties after whipping. However, because it is mainly made of palm-based oils and fats, it does not melt in the mouth as well as products that are mainly made of lauric oils and fats. In addition, it softens and is unable to maintain the appropriate hardness for whipping, and its resistance to frozen storage is also insufficient.

JP 2017-176101 A

The object of the present invention is to provide a whipped cream that is substantially free of phosphates and interesterified oils, has a low content of lauric fats and oils, and a high content of palm fats and oils, yet is as natural as whipped cream, has an excellent melt-in-the-mouth texture, has a good hardness after whipping, and has good resistance to frozen storage, and also to provide a foamable oil-in-water emulsified oil composition that can be used as the raw material for the whipped cream, and has the same stock solution stability and foaming properties as conventional products.

As a result of intensive research by the present inventors to solve the above problems, it has been discovered that a fat and oil A is substantially free of phosphates and interesterified oils, contains specific amounts of fats and oils and water, contains specific amounts of saturated fatty acids of _C12 or less as constituent fatty acids in the fat and oil, and has a specific melting point, and contains a specific amount of saturated fatty acids of _C16 to C18 in the fat and oil A. The present inventors have found that a foamable oil-in-water emulsified oil composition containing specific amounts of saturated fatty acids of No. ₂₂ and No. 3 as constituent fatty acids, specific amounts of an oil B containing a specific amount of S2U and having a specific melting point, containing not more than a specific amount of milk fat, containing a specific amount of palm-based oil, and further containing a specific amount of emulsifier A containing a specific amount of a specific saturated fatty acid as a constituent fatty acid in the oil phase, and containing a specific amount of emulsifier B having a specific range of HLB and containing a specific amount of a specific saturated fatty acid as a constituent fatty acid in the aqueous phase, is substantially free of phosphates and interesterified oil, and has a low content of lauric oil and a high content of palm-based oil, yet has the same stock solution stability and foamability as conventional products, and whipped cream produced by whipping this composition is as natural as whipped fresh cream and has extremely good melt-in-the-mouth feel, has good hardness after whipping, and has good resistance to frozen storage, thereby completing the present invention.

That is, the first aspect of the present invention is a foamable oil-in-water emulsified oil composition, the oil content is 25 to 50% by weight, the phosphate content is less than 0.02% by weight, the oil content/water content (weight ratio) is 0.4 to 1.2, and the transesterified oil content is less than 1% in the entire oil composition, and the foamable oil-in-water emulsified oil composition contains emulsifier A in an oil phase at 0.015 to 0.35% by weight in the entire foamable oil-in-water emulsified oil composition, A foamable oil-in-water emulsified oil composition (oil A:C) comprising an emulsifier B in an aqueous phase of the emulsified oil composition in an amount of 0.05 to 0.55% by weight based on the total weight of the foamable oil-in-water emulsified oil composition, a milk fat content of 22.5% by weight or less based on the total weight of the oil, a palm-based oil (oil B) content of 45% by weight or more based on the total weight of the oil, and a total content of oil A and oil B of 60 to 100% by weight, and an oil B/(oil A+oil B) (weight ratio) of 0.45 to 0.82. fats and oils B containing 40% by weight or more of saturated fatty acids with a _C12 or less in total of their constituent fatty acids and having an upward melting point of 22 to 30°C; fats and oils B containing 40% by weight or more of saturated fatty acids with a _C16 to _C22 in total of their constituent fatty acids and containing 45 to 71% by weight of S2U in total of their constituent fatty acids and having an upward melting point of 23 to 30°C; emulsifier A: a polyglycerol fatty acid ester in which the saturated fatty acid content in total of their constituent fatty acids is 95 to 100% by weight, and which contains 6 to 25% by weight of saturated fatty acids with _C16 and _C18 and 55 to 85% by weight of saturated fatty acids with _C20 or more; emulsifier B: a sucrose fatty acid ester and/or polyglycerol fatty acid ester having an HLB of 2.8 to 6.2 and containing a total of 70 to 100% by weight of saturated fatty acids with _C10 to _C22 as their constituent fatty acids. A preferred embodiment of the present invention relates to the foamable oil-in-water emulsified oil composition, in which the milk fat is derived from fresh cream. A second aspect of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition.

The third aspect of the present invention relates to a food in which the whipped cream described above is used as a sandwich, nappe, filling, or topping. A preferred embodiment relates to the food described above, which is frozen at -40°C to -10°C. The fourth aspect of the present invention is a method for producing a foamable oil-in-water emulsified oil composition having an oil content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, an oil content/water content (weight ratio) of 0.4 to 1.2, and an interesterified oil content of less than 1% in the entire oil, the method comprising the steps of: adding emulsifier B to water in the aqueous phase of the foamable oil-in-water emulsified oil composition, and dissolving emulsifier B under stirring so that the content of emulsifier B in the entire foamable oil-in-water emulsified oil composition is 0.05 to 0.55% by weight; and dissolving the emulsifier B in the aqueous phase of the foamable oil-in-water emulsified oil composition under stirring. A method for producing a foamable oil-in-water emulsified oil composition (oil A:C), comprising adding an oil mixture obtained by mixing oil A, oil B and emulsifier A so that the oil content is 45% by weight or more, the total content of oil A and oil B is 60 to 100% by weight, the weight ratio of oil B/(oil A + oil B) is 0.45 to 0.82, and the content of emulsifier A is 0.015 to 0.35% by weight, pre-emulsifying the oil-in-water emulsified oil composition, pulverizing the oil, and further treating the oil-in-water emulsified oil composition with fresh cream so that the milk fat content in the entire oil is 22.5% by weight or less. fats and oils B containing 40% by weight or more of saturated fatty acids with _C16 to _C22 in the total constituent fatty acids and having an upward melting point of 22 to 30°C; fats and oils B containing 40% by weight or more _of saturated fatty acids with C16 to C22 in the total constituent fatty acids and containing 45 to 71% by weight of S2U in the total constituent fatty acids and having an upward melting point of 23 to 30°C; emulsifier A: polyglycerin fatty acid ester containing 95 to 100% by weight of saturated fatty acids in the total constituent fatty acids, 6 to 25% by weight of saturated fatty acids with _C16 and _C18 and 55 to 85% by weight of saturated fatty acids with _C20 or more; emulsifier B: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight in total of saturated fatty acids with _C10 to _C22 as constituent fatty acids.

According to the present invention, it is possible to provide a whipped cream that is substantially free of phosphates and interesterified oils, has a low content of lauric fats and oils, and a high content of palm fats and oils, yet is extremely natural like whipped cream, has an extremely good melt-in-the-mouth texture, has a good hardness after whipping, and has good resistance to frozen storage, and a foamable oil-in-water emulsified oil composition that can be used as the raw material for the whipped cream, and has the same stock solution stability and foaming properties as conventional whipped creams.

The present invention will be described in more detail below. The foamable oil-in-water emulsified oil composition of the present invention is an oil-in-water emulsion consisting of an oil phase and an aqueous phase, has foaming properties, is substantially free of phosphates and transesterified oils and fats, contains oils and fats, water, and at least oil A and oil B in specific amounts, and further contains emulsifier A in the oil phase and emulsifier B in the aqueous phase in specific amounts. The whipped cream of the present invention can be obtained by whipping the foamable oil-in-water emulsified oil composition.

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

The content of the oil is preferably 25 to 50% by weight, more preferably 30 to 40% by weight, and even more preferably 35 to 40% by weight, based on the total foamable oil-in-water emulsified oil composition. If it is less than 25% by weight, it may not be whipped, and if it is more than 50% by weight, it may not become an oil-in-water emulsion. The oil is not particularly limited as long as it is edible, but includes at least palm-based oils, oil A, and oil B.

The content of the transesterified oil in the foamable oil-in-water emulsified oil composition is preferably less than 1% by weight of the total oil, more preferably less than 0.5% by weight, and even more preferably none at all, from the viewpoints of cost and the richness and melt-in-the-mouth properties of the whipped cream of the present invention. If the content of transesterified oil is 1% by weight or more, the cost may increase, the foaming properties may deteriorate, the hardness after whipping may be insufficient, or the melt-in-the-mouth properties may deteriorate.

The transesterified oils and fats refer to oils and fats obtained by transesterifying edible oils and fats. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as beef tallow, lard, and fish oil. These oils and fats can also be used after processing such as hardening, fractionation, and transesterification. There is no particular limit to the method for producing the transesterified oils and fats, and they can be produced using conventional methods. For example, a chemical method in which 0.01 to 1.0 parts by weight of sodium methylate or sodium ethylate is added to 100 parts by weight of the raw oil and fat to cause a random transesterification reaction, or an enzymatic method in which transesterification is performed using an enzyme such as lipase, can be used.

The palm-based fat is not particularly limited as long as it is derived from palm oil. Specifically, in addition to palm oil, palm fractionated oils such as palm stearin, palm mid-melting point, palm olein, palm double olein, palm super olein, palm top olein, palm hard stearin, and the like, their fractionated oils, hardened oils, and transesterified fats can be used. At least one selected from the group can be used, and it is preferable to use it as the fat contained in fat B described later or to mix it with other fats and oils and use it as the fat contained in fat B. The content of the palm-based fat is preferably 45% by weight or more of the total fats and oils contained in the foamable oil-in-water emulsified fat composition. If it is less than 45% by weight, the effect of the present invention may not be obtained.

The fat A contains 40% by weight or more of saturated fatty acids of _C12 or less based on the total amount of constituent fatty acids. The fat A has an elevation melting point of 22 to 30° C., preferably 24 to 29° C., more preferably 25 to 29° C., and even more preferably 26 to 28° C. If the elevation melting point is lower than 22° C., the hardness after whipping may be insufficient, and if the elevation melting point is higher than 30° C., the melting point may be poor.

The type of the fat A includes lauric fats, specifically, coconut oil, palm kernel oil, palm kernel olein, etc., and at least one selected from these groups can be used. When the fat A is a mixed fat obtained by blending a plurality of types of fats and oils, it is sufficient that the content of saturated fatty acids having _C12 or less contained in the whole mixed fat and oil falls within the above range, and the average value of the slip melting points of the plurality of types of fats and oils falls within the above range.

The fat B contains 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, and 45 to 71% by weight of S2U in the total fat B. Here, S2U refers to a triglyceride in which, as constituent fatty acids, two molecules of saturated fatty acid S of _C16 or more (preferably _C24 or less) and one molecule of unsaturated fatty acid U of _C16 or more (preferably _C24 or less) are bound to one molecule of glycerin, and the binding positions of S and U are not limited. It is preferable that the fat B contains 45 to 65% by weight of S2U in the total fat B.

The melting point of the fat B is 23 to 30°C, preferably 24 to 29°C, more preferably 25 to 29°C, and even more preferably 26 to 28°C. If it is lower than 23°C, the hardness after whipping may not be sufficient, and if it is higher than 30°C, it may not melt well in the mouth.

The type of the fat B may be, for example, a general palm-based fat, specifically, in addition to palm oil, palm stearin, palm mid melting point, palm olein, palm double olein, palm super olein, palm top olein, palm hard stearin, and other palm fractionated oils, their fractionated oils, hardened oils, and transesterified fats, and at least one selected from these groups may be used. In addition, when the fat B is a mixed fat obtained by blending a plurality of types of fats and oils, it is sufficient that the C ₁₆ to C ₂₂ saturated fatty acid content and S2U content contained in the entire mixed fat and oil are within the above ranges, and the average value of the ascending melting points of the plurality of types of fats and oils is within the above ranges. The above-mentioned general palm-based fats are almost always included in the fat and oil B, even if they are used as they are.

The measurement of the slip melting points of fats and oils A and B is performed according to the standard test method for the analysis of fats and oils set out by the Japan Oil Chemists' Society. The measurement of the constituent fatty acids is performed according to the sodium methylate method described in the same test method.

The total content of the oil A and the oil B is preferably 60 to 100% by weight, more preferably 65 to 100% by weight, even more preferably 68 to 100% by weight, and particularly preferably 74 to 100% by weight, based on the total oil contained in the foamable oil-in-water emulsified oil composition. If the total content is less than 60% by weight, the meltability in the mouth may be deteriorated.

The weight ratio of the fat B/(fat A+fat B) is preferably 0.45 to 0.82, more preferably 0.5 to 0.8, even more preferably 0.5 to 0.78, and particularly preferably 0.5 to 0.75. If it is lower than 0.45, good melt-in-the-mouth texture may not be obtained, and if it is higher than 0.82, melt-in-the-mouth texture may be poor or frozen storage resistance may not be sufficiently high.

In the foamable oil-in-water emulsified oil composition of the present invention, it is preferable to include milk fat from the viewpoint of flavor, and it is preferable to have a small amount of milk fat from the viewpoint of not impairing meltability in the mouth. Therefore, the content of the milk fat is preferably 0 to 22.5% by weight or less of the total oil and fat contained in the foamable oil-in-water emulsified oil composition, more preferably 0 to 10% by weight, and even more preferably 3 to 10% by weight. If it is more than 22.5% by weight, good meltability in the mouth may not be obtained.

The milk fat may be derived from fresh cream, buttermilk powder, butter, butter oil, cream cheese, etc., and from the standpoint of flavor, it is preferable that the milk fat is derived from fresh cream.

The oils and fats in the foamable oil-in-water emulsified oil composition of the present invention may include palm-based oils and fats, oil A, oil B, and milk fats, as well as other edible oils and fats that do not inhibit the effects of the present invention. Examples of other edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as beef tallow, lard, and fish oil, and examples of these oils and fats that have been processed by hardening, fractionation, interesterification, etc.

The water content of the foamable oil-in-water emulsified oil composition is preferably 40 to 70% by weight.

The oil/water content (weight ratio) in the foamable oil-in-water emulsified oil composition is preferably 0.4 to 1.2, and more preferably 0.5 to 1. If it is lower than 0.4, the foamability may deteriorate, and if it is higher than 1.2, the stability of the concentrate may deteriorate.

The emulsifier A contains, based on its total fatty acids, 95 to 100% by weight of saturated fatty acids, 6 to 25% by weight of _C16 and _C18 saturated fatty acids, and 55 to 85% by weight of _C20 or higher saturated fatty acids.

If the amount of saturated fatty acids in the total constituent fatty acids of the emulsifier A is less than 95% by weight, the stability of the concentrate may deteriorate. If the amount of _C16 and _C18 saturated fatty acids is less than 6% by weight, the whipping time may become longer. If it is more than 25% by weight, the frozen storage resistance may decrease. If the amount of _C20 or more saturated fatty acids is less than 55% by weight, the frozen storage resistance may decrease. If it is more than 85% by weight, the whipping time may become longer.

Specific examples of the emulsifier A include polyglycerol mixed acid esters containing palmitic acid and behenic acid as constituent fatty acids, and polyglycerol mixed acid esters containing stearic acid and behenic acid as constituent fatty acids, and at least one selected from these groups can be used. More specifically, examples of commercially available products of the emulsifier A include SY Glyster CV-23 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and SY Glyster CV-1L (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.). Here, the polyglycerol mixed acid ester refers to a polyglycerol fatty acid ester having three or more types of fatty acids that account for 5% by weight or more of the total constituent fatty acids, and among these, a polyglycerol mixed acid ester having a saturated fatty acid content of 95 to 100% by weight, a _C16 and _C18 saturated fatty acid content of 6 to 25% by weight, and a _C20 or higher saturated fatty acid content of 55 to 85% by weight of the total constituent fatty acids is preferred.

The emulsifier A is added to the oil phase, and its content is preferably 0.015 to 0.35% by weight, more preferably 0.015 to 0.10% by weight, even more preferably 0.015 to 0.08% by weight, and particularly preferably 0.015 to 0.06% by weight, of the entire foamable oil-in-water emulsified oil composition. If it is less than 0.015% by weight, the frozen storage resistance may not be sufficiently high, and if it is more than 0.35% by weight, good melt-in-the-mouth quality may not be obtained.

The emulsifier B is a sucrose fatty acid ester and/or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids in the total constituent fatty acids.

If the HLB of the emulsifier B is lower than 2.8, the foaming property may deteriorate and the whipping time may become longer, and if it is higher than 6.2, the hardness after whipping may become insufficient. Also, if the total amount of _C10 - _C22 saturated fatty acids is less than 70% by weight, the stability of the concentrate may deteriorate.

Specific examples of the emulsifier B include polyglycerol stearates having an HLB of 2.8 to 6.2, such as tetraglycerol tristearate (HLB: 4.6), and sucrose stearate having an HLB of 2.8 to 6.2. At least one selected from these groups can be used. More specifically, examples of commercially available products of the emulsifier B include SY Glystar TS-3S (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), S-370 (manufactured by Mitsubishi Chemical Foods Co., Ltd.), and S-570 (manufactured by Mitsubishi Chemical Foods Co., Ltd.).

The emulsifier B is easily soluble in oils and fats, but is added to the aqueous phase, and its content is preferably 0.05 to 0.55% by weight, more preferably 0.06 to 0.52% by weight, even more preferably 0.08 to 0.3% by weight, and particularly preferably 0.1 to 0.2% by weight, of the entire foamable oil-in-water emulsified oil composition. If it is less than 0.05% by weight, the foamability may deteriorate, and if it is more than 0.55% by weight, the stability of the original solution may deteriorate.

Here, the constituent fatty acids of emulsifier A and emulsifier B are measured according to the sodium methylate method described in the standard oil and fat analysis test method of Nippon Oil Chemical Industry Co., Ltd.

If necessary, the oil phase may contain an oil-soluble emulsifier with an HLB of less than 6.2 in addition to emulsifier A, and the water phase may contain a water-soluble emulsifier with an HLB of more than 6.2 in addition to emulsifier B.

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

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

Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin, etc., each of which has an acyl group. At least one selected from these groups can be used.

The sugars include glucose, sugar, fructose, isomerized sugar, starch syrup, dextrin, starch, sugar alcohols, etc., and at least one selected from these groups can be used.

The milk solids may be casein, whey powder, protein-enriched whey powder, whole milk powder, skim milk powder, buttermilk powder, lactose, total milk protein, raw milk, cow's milk, whole fat concentrated milk, skim milk, skim concentrated milk, buttermilk, whey, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc. Furthermore, examples include those in which proteins have been separated or fractionated using a UF membrane or ion exchange resin treatment, etc., and salts of milk proteins such as sodium caseinate and potassium caseinate, and at least one selected from these groups may be used.

The flavoring agent may be one obtained by enzymatically decomposing, heating, separating, fractionating, etc., the milk raw material, and at least one type from this group may be used.

The coloring agent may be any coloring agent that can be used for food applications, regardless of whether it is a natural or artificial ingredient, and at least one coloring agent selected from this group may be used.

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

The salt is not particularly limited as long as it is a salt that is generally used in foods, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, etc., and at least one selected from this group can be used.

The vitamins include those that can be used for food applications and contain vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least one selected from these groups can be used.

The minerals include zinc, potassium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, phosphorus, etc., and at least one type of food and/or food additive containing these components can be used.

The antioxidant may be one that can be used for food applications and that contains antioxidants such as vitamin E and rosemary extract as its main component. At least one selected from this group may be used.

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

The whipped cream of the present invention has good resistance to freezing storage, so the above-mentioned 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, but may be, for example, -40°C to -10°C, preferably -30°C to -15°C, and more preferably -25°C to -15°C.

A manufacturing example of the foamable oil-in-water emulsified oil composition of the present invention is shown below. That is, first, emulsifier B is added to water and dissolved by heating to 60°C or higher while stirring so that the emulsifier B content in the entire foamable oil-in-water emulsified oil composition is 0.05 to 0.55% by weight, and an aqueous phase is prepared in which the phosphate content in the entire foamable oil-in-water emulsified oil composition is less than 0.02% by weight and the oil content/water content (weight ratio) is 0.4 to 1.2.

Next, fats and oils A and B are mixed so that the total content of fats and oils A and B in the entire fats and oils is 60 to 100% by weight and fats and oils and fats B/(fat and oils A + fat and oils B) (weight ratio) is 0.45 to 0.82, emulsifier A is added so that the emulsifier A content in the entire foamable oil-in-water emulsified fat composition is 0.015 to 0.35% by weight, and other fats and oils are also mixed as necessary. The fat and oil mixture is added to the aqueous phase, pre-emulsified, finely divided, and further treated under high pressure to obtain the oil-in-water emulsified fat composition of the present invention.

When fresh cream is used as a raw material, the fresh cream may be added to the aqueous phase and then the foamable oil-in-water emulsified oil composition may be prepared according to a conventional method as described above, or the foamable oil-in-water emulsified oil composition of the present invention may be prepared by mixing the oil-in-water emulsified oil composition prepared according to a conventional method as described above with fresh cream.

The whipped cream of the present invention is obtained by whipping the obtained foamable oil-in-water emulsified oil composition using an open whipper or a closed continuous whipping machine until it reaches a suitable hardness according to the intended use such as topping, nappe, sandwich, etc.

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

<Raw materials used in the Production Examples, Examples and Comparative Examples>
1) "Palm kernel oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 51.2% by weight, melting point: 27.4°C, lauric acid: 44.9% by weight)
2) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 53.7% by weight, S2U: 65.8% by weight, slip melting point: 26.8°C)
3) "Palm olein" manufactured by Kaneka Corporation ( _C16 to _C22 saturated fatty acids: 44.7% by weight, S2U: 44.0% by weight, slip melting point: 21.9°C)
4) Kaneka Corporation "rapeseed oil" ( _C12 or less saturated fatty acids: 0% by weight, _C16 to _C22 saturated fatty acids: 6.5% by weight, melting point not measurable S2U: 0% by weight)
5) Polyglycerol mixed acid ester "CV-23" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (saturated fatty acids: 99.9% by weight, _C16 and _C18 saturated fatty acids: 8.8% by weight, _C20 or higher saturated fatty acids: 80.3% by weight)
6) “Yelkin TS” manufactured by ADM Co., Ltd. (unsaturated fatty acid: 78.9% by weight)
7) Polyglycerol behenate "SY Glystar DDB-750" (HLB: 2.5, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
8) Yotsuba skim milk powder (milk fat content: 0.7% by weight) manufactured by Yotsuba Milk Industry Co., Ltd.
9) Potassium Caseinate SPRAY manufactured by Friesland Campina DMV
10) HILMAR "Lactose HILMAR FINE GRAIND"
11) Tetraglycerol tristearate "SY Glyster TS-3S" (HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
12) Hexaglycerin monostearate "SY Glyster MS-5S" (HLB: 11.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
13) Kaneka Corporation "Hydrogenated Palm Kernel Oil" ( _C12 or less saturated fatty acids: 53.0% by weight, melting point: 40.3°C, lauric acid: 46.4% by weight)
14) "Palm kernel olein" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 47.5% by weight, melting point: 23.0°C, lauric acid: 40.5% by weight)
15) Kaneka Corporation "Coconut oil" ( _C12 or less saturated fatty acids: 57.6% by weight, melting point: 24.1°C, lauric acid: 45.1% by weight)
16) "Palm Super Olein" manufactured by Kaneka Corporation ( _C16 to _C22 saturated fatty acids: 38.3% by weight, S2U: 12.5% by weight, slip melting point: 13.3°C)
17) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 64.2% by weight, S2U: 91.8% by weight, slip melting point: 31.3°C)
18) Polyglycerol mixed acid ester "SY Glyster CV-1L" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (of the total constituent fatty acids, saturated fatty acids: 99.9% by weight, _C16 and _C18 saturated fatty acids: 19.9% by weight, _C20 or higher saturated fatty acids: 63.9% by weight)
19) Tetraglycerin hexabehenic acid ester "Poem J-46B" manufactured by Riken Vitamin Co., Ltd. (saturated fatty acids: 100%, _C16 and _C18 saturated fatty acids: 5.1% by weight, _C20 or higher saturated fatty acids: 97.7% by weight)
20) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-370" (HLB: 3.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
21) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-570" (HLB: 5.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
22) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-770" (HLB: 7.0, _C10 - _C22 saturated fatty acids: 100% by weight)
23) "Palm interesterified oil" manufactured by Kaneka Corporation (interesterified oil of palm kernel and palm oil, _C16 - _C22 saturated fatty acids: 31.0% by weight, S2U content: 0% by weight, slip melting point: 27.5°C)
24) Meiji Fresh Cream 43 (milk fat content: 43% by weight, moisture content: 52.33% by weight) manufactured by Meiji Co., Ltd.

<Evaluation of stability of stock solution>
60 g of the foamable oil-in-water emulsified oil composition obtained in the Examples and Comparative Examples was dispensed into a glass beaker and allowed to stand at 15° C. for 1 hour. The composition was then stirred at 120 rpm (2 s ⁻¹ ) using a jar tester equipped with a paddle-type impeller, and the time (min) until the composition thickened (blob time) was measured and used as the evaluation value.

<Foaming (overrun) evaluation>
The foamable oil-in-water emulsified oil composition obtained in each of the Examples and Comparative Examples was whipped until the hardness reached 0.30 N, and the calculated air content per volume was taken as overrun (%).

<Foaming (whipping time) evaluation>
The foamable oil-in-water emulsified oil compositions obtained in the Examples and Comparative Examples were whipped until the hardness reached 0.30 N, and the time (minutes, seconds) was measured and used as an evaluation value.

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

<Evaluation of melting speed>
The whipped creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, who rated them on a scale of 1 to 5, and the average score was taken as the evaluation score. The evaluation criteria were as follows:
5 points: melts in the mouth much faster than the whipped cream of Example X3 4 points: melts in the mouth much faster than the whipped cream of Example X3 3 points: melts in the mouth as quickly as the whipped cream of Example X3 2 points: melts in the mouth slower than the whipped cream of Example X3 1 point: melts in the mouth much slower than the whipped cream of Example X3

<Evaluation of melt-in-the-mouth (naturalness)>
The whipped creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, and the results were expressed as averages. The evaluation criteria were as follows:
○: Melt in the mouth only once. △: Melt in the mouth is felt slightly in two separate times. ×: Melt in the mouth is felt in two separate times.

<Freezer storage durability (appearance)>
The whipped cream obtained in each of the Examples and Comparative Examples was used to decorate a No. 6 size sponge cake, which was then frozen and stored at -20°C for a full 14 days to produce a frozen cake. The surface of the resulting frozen cake was checked to confirm that no freezing damage had occurred. The frozen cake was left to stand in an atmosphere at 10°C for 12 hours to thaw, and the frozen storage resistance was evaluated.
5 points: Unlike the whipped cream of Example X3, there are no cracks or fissures on either the nappe surface or the topping after thawing, and there is no change in state compared to before thawing. 4 points: Unlike the whipped cream of Example X3, there are fine cracks or fissures only on either the nappe surface or the topping after thawing. 3 points: Similar to the whipped cream of Example X3, there are fine cracks or fissures on both the nappe surface and the topping after thawing. 2 points: Unlike the whipped cream of Example X3, there are large cracks or fissures on at least either the nappe surface or the topping after thawing. 1 point: Unlike the whipped cream of Example X3, there are cracks on the nappe surface after thawing that expose the sponge, or large cracks have appeared in the topping, causing the shape to collapse, or freezing damage has occurred to the surface of the frozen cake.

<Overall evaluation>
The evaluated liquid stability (blending time), whipping properties (overrun, whipping time), hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance were evaluated and comprehensively rated according to the following criteria.
A: A filling time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 5 points, melting in the mouth (speed) and frozen storage resistance rated at 4.5 to 5 points, and melting in the mouth (naturalness) rated at ○. B: Does not meet the requirements of A, and has a filling time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 4 points or more, melting in the mouth (speed) and frozen storage resistance rated at 3.5 points or more, and melting in the mouth (naturalness) rated at ○ or △. C: Does not meet the requirements of A and B, and has a filling time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 3 points or more, melting in the mouth (speed) and frozen storage resistance rated at 3.5 points or more. D: Those that do not meet the requirements of E and meet at least one of the following evaluation groups: a stuffing time of 20 to less than 30 minutes, an overrun of 90% to less than 110%, a whipping time of 7 to less than 8.5 minutes, a hardness after whipping evaluation of 2 points, and melting in the mouth (speed) and frozen storage resistance evaluation of 2.0 to less than 3.0 points. E: Those that meet at least one of the following evaluation groups: a stuffing time of less than 20 minutes, an overrun of less than 90%, a whipping time of 8.5 minutes or more, a hardness after whipping evaluation of 1 point, melting in the mouth (speed) and frozen storage resistance evaluation of less than 2.0 points, and a melting in the mouth (naturalness) evaluation of ×.

(Example A1) Preparation of foamable oil-in-water emulsified oil composition A1 According to the formulation in Table 1, 11.1 parts by weight of oil A (palm kernel oil, _C12 or less saturated fatty acid: 51.2% by weight, slip melting point: 27.4°C, constituent fatty acid: lauric acid 44.9% by weight), 15.9 parts by weight of oil B (palm oil mid melting point, _C16 to _C22 saturated fatty acid: 53.7% by weight, S2U: 65.8% by weight, slip melting point: 26.8°C), and 10.0 parts by weight of oil B (palm olein, _C16 to _C22 saturated fatty acid: 44.7% by weight, S2U: 44.0% by weight, slip melting point: 21.9°C) were mixed with emulsifier A (polyglycerol mixed acid ester, saturated fatty acid: 99.9% by weight, _C16 and C An oil phase was prepared by adding 0.06 parts by weight of _C18 saturated fatty acid: 8.8% by weight, _C20 or higher saturated fatty acid: 80.3% by weight), 0.20 parts by weight of soybean lecithin, and 0.03 parts by weight of polyglycerol behenic acid ester (unsaturated fatty acid: 0.1% by weight), and dissolving at 65°C.

On the other hand, 3.7 parts by weight of skim milk powder, 0.5 parts by weight of potassium caseinate, 1.5 parts by weight of lactose, 0.15 parts by weight of emulsifier B (tetraglycerol tristearate, HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight), and 0.05 parts by weight of hexaglycerol monostearate (HLB: 11.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) were dissolved in 56.81 parts by weight of water at 60°C or higher to give the same final composition as in Table 1 to prepare an aqueous phase.

The oil phase was mixed into the aqueous phase while stirring, and pre-emulsified for at least 20 minutes, after which it was pulverized at a rotation speed of 31.4 m/s using a high-speed rotary emulsifier (Clearmix, manufactured by M Technique Co., Ltd.). It was then processed using a high-pressure homogenizer at a pressure of 2.0 MPa (first stage) and 1.0 MPa (second stage), and then pre-heated to 90°C using a plate heater, and sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection).

Next, the mixture was cooled to 60°C using a plate-type cooler without evaporative cooling, and then processed again using a high-pressure homogenizer at a pressure of 9.0 MPa in the first stage and 3.0 MPa in the second stage. The mixture was then cooled to 5°C using a plate-type cooler, filled into containers, and stored in a refrigerator at 5°C for 48 hours to obtain foamable oil-in-water emulsified oil composition A1. The resulting foamable oil-in-water emulsified oil composition A1 was evaluated for stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 1.

Example A2 Preparation of oil-in-water emulsified oil composition A2 According to Table 1, oil A (palm kernel oil): 9.4 parts by weight, oil B (palm oil mid): 13.5 parts by weight, and oil B (palm olein): 8.5 parts by weight were changed, 5.6 parts by weight of rapeseed oil ( _C12 or less saturated fatty acids: 0 wt%, _C16 to _C22 saturated fatty acids: 6.5 wt%, S2U: 0 wt%, melting point unmeasurable): was added, and the amount of water was adjusted, and an oil-in-water emulsified oil composition A2 was obtained in the same manner as in Example A1.

Comparative Example B1: Preparation of oil-in-water emulsified oil composition B1 Oil-in-water emulsified oil composition B1 was obtained in the same manner as in Example A1, except that the amounts of oil A (palm kernel oil), oil B (palm mid-melting point part), and oil B (palm olein) were changed to 6.6 parts by weight, 9.3 parts by weight, and 5.8 parts by weight of oil B (palm olein), and 15.3 parts by weight of rapeseed oil were added, according to Table 1. The obtained foamable oil-in-water emulsified oil composition B1 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 1.

(Example X1) Preparation of whipped cream X1 4 kg of the foamable oil-in-water emulsified oil composition A1 was placed in a Kanto mixer ("CS type 20" manufactured by Kanto Mixer Co., Ltd.), the product temperature was adjusted to 5° C., 320 g of granulated sugar was added, and the mixture was whipped under high speed stirring conditions (380 rpm = 6.33 s ^-1 ) to obtain whipped cream X1. The obtained whipped cream X1 was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 1.

(Example X2, Comparative Example Y1) Preparation of whipped creams X2 and Y1 Whipped creams X2 and Y1 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was replaced with the oil-in-water emulsified oil compositions A2 and B1. The obtained whipped creams were evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 1.

The results summarized in Table 1 reveal the following. From Examples A1, A2, X1, and X2 and Comparative Examples B1 and Y1, it becomes clear that in order to achieve the effects of the present invention, a combined content of 60 to 100% by weight of oil A and oil B is suitable, and that if it is below this range, the firmness after whipping may not be satisfactory, and the speed and naturalness of melting in the mouth may not be satisfactory.

(Examples A3 and A4) Preparation of oil-in-water emulsified oil compositions A3 and A4 Oil-in-water emulsified oil compositions A3 and A4 were obtained in the same manner as in Example A1, except that the oil A (palm kernel oil): 7.3 parts by weight, 18.5 parts by weight, oil B (palm mid-melting point part): 18.2 parts by weight, 11.3 parts by weight, and oil B (palm olein): 11.5 parts by weight, 7.2 parts by weight were changed according to Table 2. The obtained foamable oil-in-water emulsified oil compositions A3 and A4 were evaluated for stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 2.

(Comparative Examples B2 and B3) Preparation of oil-in-water emulsified oil compositions B2 and B3 Oil-in-water emulsified oil compositions B3 and B4 were obtained in the same manner as in Example A1, except that the oil A (palm kernel oil): 3.7 parts by weight, 21.9 parts by weight, oil B (palm mid-melting point part): 20.4 parts by weight, 9.2 parts by weight, and oil B (palm olein): 12.9 parts by weight, 5.9 parts by weight were changed according to Table 2. The obtained foamable oil-in-water emulsified oil compositions B3 and B4 were evaluated for stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 2.

(Examples X3, X4, Comparative Examples Y2, Y3) Preparation of whipped creams X3, X4, Y2, Y3 Whipped creams X3, X4, Y2, Y3 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was replaced with the oil-in-water emulsified oil compositions A3, A4, B2, B3. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 2.

The results summarized in Table 2 reveal the following. From Examples A1, A3, A4, X1, X3, and X4 and Comparative Examples B2, B3, Y2, and X3, it became clear that in order to achieve the effects of the present invention, a weight ratio of 0.45 to 0.82 for oil/fat B/(oil A + oil B) is suitable, and that if the weight ratio is outside this range, the stability and foaming properties of the concentrate may deteriorate, and the speed and/or naturalness of melting in the mouth and resistance to frozen storage may not be satisfactory.

(Example A5) Preparation of oil-in-water emulsified oil composition A5 Oil-in-water emulsified oil composition A5 was obtained in the same manner as in Example A1, except that oil A (palm kernel oil) was changed to oil A (palm kernel olein, _C12 or less saturated fatty acid: 47.5% by weight, slip melting point: 23.0°C, lauric acid: 40.5% by weight) according to Table 3. The obtained foamable oil-in-water emulsified oil composition A5 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 3.

(Example A6) Preparation of oil-in-water emulsified oil composition A6 Oil-in-water emulsified oil composition A6 was obtained in the same manner as in Example A1, except that the amount of oil A (palm kernel oil) was changed to 1.3 parts by weight and 9.8 parts by weight of oil A (palm kernel olein) was added according to Table 3. The obtained foamable oil-in-water emulsified oil composition A6 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 3.

(Example A7) Preparation of oil-in-water emulsified oil composition A7 Oil-in-water emulsified oil composition A7 was obtained in the same manner as in Example A1, except that oil A (palm kernel oil) was changed to oil A (coconut oil, _C12 or less saturated fatty acids: 57.6% by weight, slip melting point: 24.1°C, lauric acid: 45.1% by weight) according to Table 3. The obtained foamable oil-in-water emulsified oil composition A7 was evaluated for stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 3.

Comparative Example B4: Preparation of oil-in-water emulsified oil composition B4 Oil-in-water emulsified oil composition B4 was obtained in the same manner as in Example A1, except that the amount of oil A (palm kernel oil) was changed to 8.0 parts by weight and 3.1 parts by weight of oil A (hardened palm kernel oil, _C12 or less saturated fatty acid: 53.0% by weight, slip melting point: 40.3°C, lauric acid: 46.4% by weight) was added according to Table 3. The obtained foamable oil-in-water emulsified oil composition B4 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 3.

(Examples X5 to X7, Comparative Example Y4) Preparation of whipped creams X5 to X7, Y4 Whipped creams X5 to X7, Y4 were obtained in the same manner as in Example 1, except that the oil-in-water emulsified oil composition A1 was changed to the oil-in-water emulsified oil compositions A5 to A7, B4. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 3.

From the results summarized in Table 3, the following was found. From Examples A5 to A7, X5 to X7 and Comparative Examples B4 and Y4, it was found that the effects of the present invention can be achieved if the saturated fatty acids of _C12 or less in the total constituent fatty acids of the oil A are 40% by weight or more and the melting point is 22 to 30°C, and if the melting point exceeds 30°C, a sufficiently natural melting in the mouth may not be obtained. Furthermore, from Examples A6 and X6 and Comparative Examples B4 and Y4, it was found that when the oil A is a mixed oil in which multiple types of oils and fats are blended, it is sufficient that the saturated fatty acids of _C12 or less contained in the entire mixed oil and fat are 40% by weight or more of the total constituent fatty acids and the average value of the slip melting points of the multiple types of oils and fats is 22 to 30°C.

(Examples A8 and A9) Preparation of oil-in-water emulsified oil compositions A8 and A9 According to Table 4, oil B (palm oil midpoint) was not added, oil B (palm olein): 8.5 parts by weight, 11.8 parts by weight, respectively, and oil B (palm oil midpoint, _C16 - _C22 saturated fatty acid: 64.2% by weight, S2U: 91.8% by weight, rise melting point: 31.3°C): 17.4 parts by weight, 14.1 parts by weight were added, respectively, in the same manner as in Example A1 to obtain oil-in-water emulsified oil compositions A8 and A9. The obtained foamable oil-in-water emulsified oil compositions A8 and A9 were evaluated for stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 4.

(Example A10) Preparation of oil-in-water emulsified oil composition A10 Oil-in-water emulsified oil composition A10 was obtained in the same manner as in Example A1, except that oil B (palm oil mid-melting point part) was changed to 13.5 parts by weight and oil B (palm olein) was changed to 12.4 parts by weight according to Table 4. The obtained foamable oil-in-water emulsified oil composition A10 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 4.

Comparative Example B5: Preparation of oil-in-water emulsified oil composition B5 According to Table 4, the procedure of Example A1 was repeated except that oil B (palm oil midpoint) and oil B (palm olein) were not blended, and 22.9 parts by weight of oil B (palm superolein, _C16 - _C22 saturated fatty acids: 38.3% by weight, S2U: 12.5% by weight, slip melting point: 13.3°C) and 3.0 parts by weight of oil B (palm oil midpoint) were added to obtain oil-in-water emulsified oil composition Y5. The obtained foamable oil-in-water emulsified oil composition Y5 was evaluated for stock solution stability and foamability (overrun, whip time), and the results are shown in Table 4.

(Comparative Example B6) Preparation of oil-in-water emulsified oil composition B6 Oil-in-water emulsified oil composition Y6 was obtained in the same manner as in Example A1, except that oil B (palm oil mid-melting point part): was changed to 1.9 parts by weight, oil B (palm oil mid-melting point part): was not blended, and 24.0 parts by weight of oil B (palm oil mid-melting point part) was added according to Table 4. The obtained foamable oil-in-water emulsified oil composition Y6 was evaluated for its stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 4.

(Comparative Example B7) Preparation of oil-in-water emulsified oil composition B7 Oil-in-water emulsified oil composition Y7 was obtained in the same manner as in Example A1, except that oil B (palm oil midpoint) was not blended, oil B (palm olein): was changed to 6.3 parts by weight, and oil B (palm oil midpoint) was added: 19.6 parts by weight, according to Table 4. The obtained foamable oil-in-water emulsified oil composition Y7 was evaluated for stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 4.

(Examples X8 to X10, Comparative Examples Y5 to Y7) Preparation of whipped creams X8 to X10, Y5 to Y7 Whipped creams X8 to X10, Y5 to Y7 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was changed to oil-in-water emulsified oil compositions A8 to A10, B5 to B7. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 4.

The results summarized in Table 4 reveal the following: From Examples A8 to A10, X8 to X10 and Comparative Examples B5 to B7 and Y5 to Y7, it is clear that the effects of the present invention are achieved when the _C16 to _C22 saturated fatty acids in fat B are 40% by weight or more of the total constituent fatty acids, the S2U content is 45 to 71% by weight of the total fat B, and the slip melting point is in the range of 23 to 30°C, and that when the content of the _C16 to _C22 saturated fatty acids is less than 40% by weight, foamability may deteriorate or hardness after whipping may be insufficient. It was also revealed that if the S2U content is outside the above range, the stock solution stability and foaming properties may be deteriorated, the hardness after whipping may be insufficient, the speed and naturalness of melting in the mouth, and the frozen storage resistance may not be sufficiently obtained, and if the slip melting point is outside the above range, the stock solution stability and foaming properties may be deteriorated, the hardness after whipping may be insufficient, the speed and naturalness of melting in the mouth, and the frozen storage resistance may not be sufficiently obtained. It was also revealed that even if the fat B is a mixed fat obtained by blending multiple types of fats and oils, it is sufficient that the C ₁₆ to C ₂₂ saturated fatty acids contained in the entire mixed fat and oil are 40% by weight or more of the total constituent fatty acids, that the S2U content is 45 to 71% by weight of the entire mixed fat and oil, and that the average slip melting point of the multiple types of fats and oils is 23 to 30°C.

(Example A11) Preparation of oil-in-water emulsified oil composition A11 Oil-in-water emulsified oil composition A11 was obtained in the same manner as in Example A1, except that emulsifier A was changed to 0.300 parts by weight and the amount of water was adjusted according to Table 5. The obtained foamable oil-in-water emulsified oil composition A11 was evaluated for stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 5.

(Example A12) Preparation of oil-in-water emulsified oil composition A12 According to Table 5, emulsifier A (polyglycerol mixed acid ester, saturated fatty acid: 99.9 wt%, _C16 and _C18 saturated fatty acid: 8.8 wt%, _C20 or more saturated fatty acid: 80.3 wt%) was changed to emulsifier A (polyglycerol mixed acid ester, saturated fatty acid: 99.9 wt%, _C16 and _C18 saturated fatty acid: 19.9 wt%, _C20 or more saturated fatty acid: 63.9 wt%). The oil-in-water emulsified oil composition A12 was obtained in the same manner as in Example A1. The obtained foamable oil-in-water emulsified oil composition A12 was evaluated for its stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 5.

(Comparative Example B8) Preparation of oil-in-water emulsified oil composition B8 Oil-in-water emulsified oil composition B8 was obtained in the same manner as in Example A1, except that emulsifier A was changed to 0.400 parts by weight and the amount of water was adjusted according to Table 5. The obtained foamable oil-in-water emulsified oil composition A11 was evaluated for stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 5.

(Comparative Example B9) Preparation of oil-in-water emulsified oil composition B9 According to Table 5, the oil-in-water emulsified oil composition B9 was obtained in the same manner as in Example A1, except that tetraglycerin hexabehenate (saturated fatty acid: 100%, _C16 and _C18 saturated fatty acid: 5.1% by weight, _C20 or more saturated fatty acid: 97.7% by weight) was used instead of emulsifier A (polyglycerol mixed acid ester, saturated fatty acid: 99.9% by weight, _C16 and _C18 saturated fatty acid: 8.8% by weight, _C20 or more saturated fatty acid: 80.3% by weight). The obtained foamable oil-in-water emulsified oil composition B9 was evaluated for its stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 5.

(Examples X11, X12, Comparative Examples Y8, Y9) Preparation of whipped creams X11, X12, Y8, Y9 Whipped creams X11, X12, Y8, Y9 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was changed to the oil-in-water emulsified oil compositions A11, A12, B8, B9. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 5.

From the results summarized in Table 5, the following was found. From Examples A1, A11, X1, X11 and Comparative Examples B8 and Y8, it was found that the content of emulsifier A is preferably 0.015 to 0.35% by weight in the entire foamable oil-in-water emulsified oil composition in order to achieve the effects of the present invention, and if it exceeds 0.35% by weight, the stability of the original solution may deteriorate, and the speed and naturalness of melting in the mouth may not be obtained satisfactorily. Furthermore, from Examples A1, A12, X1, X12 and Comparative Examples B9 and Y9, it was found that the effects of the present invention are achieved when the content of saturated fatty acids in the entire constituent fatty acids of emulsifier A is 95 to 100% by weight, the content of _C16 and _C18 saturated fatty acids is 6 to 25% by weight, and the content of _C20 or more saturated fatty acids is 55 to 85% by weight, and when the content of _C16 and _C18 saturated fatty acids or the content of _C20 or more saturated fatty acids is outside the above range, the frozen storage resistance may not be satisfactory.

(Example A13) Preparation of oil-in-water emulsified oil composition A13 Oil-in-water emulsified oil composition A13 was obtained in the same manner as in Example A1, except that 0.40 parts by weight of emulsifier B (sucrose fatty acid ester, HLB: 3.0, _C10 - _C22 saturated fatty acid: 100.0% by weight) was added and the amount of water was adjusted according to Table 6. The obtained foamable oil-in-water emulsified oil composition A13 was evaluated for stock solution stability and foamability (overrun, whipping time), and the results are shown in Table 6.

(Examples A14, A15, Comparative Example B11) Preparation of oil-in-water emulsified oil compositions A14, A15, B11 According to Table 6, the oil-in-water emulsified oil compositions A14, A15, B11 were prepared in the _same manner as in Example A1, except that emulsifier B (tetralyceryl tristearate, HLB: 4.6 _{, C10} - _C22 saturated fatty acid: 99.4% by weight) was changed to emulsifier B (sucrose stearate, HLB: 3.0, _C10 - _C22 saturated fatty acid: 100.0% by weight), emulsifier B (sucrose stearate, HLB: 5.0, _C10 - _C22 saturated fatty acid: 100.0% by weight), and sucrose stearate (HLB: 7.0, C10-C22 saturated fatty acid: 100.0% by weight), respectively. The obtained foamable oil-in-water emulsified oil compositions A14, A15, and B11 were evaluated for stock solution stability and foamability (overrun, whipping time). The results are shown in Table 6.

(Comparative Example B10) Preparation of oil-in-water emulsified oil composition B10 Oil-in-water emulsified oil composition B10 was obtained in the same manner as in Example A1, except that emulsifier B was changed to 0.03 parts by weight and the amount of water was adjusted according to Table 6. The obtained foamable oil-in-water emulsified oil composition B10 was evaluated for its stock solution stability and foamability (overrun, whip time), and the results are summarized in Table 6.

(Examples X13 to X15, Comparative Examples Y10 and Y11) Preparation of whipped creams X13 to X15, Y10, and Y11 Whipped creams X13 to X15, Y10, and Y11 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was changed to the oil-in-water emulsified oil compositions A13 to A15, B10, and B11. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 6.

From the results summarized in Table 6, the following was found. From Examples A1, A13, X1, X13 and Comparative Examples B10 and Y10, it was found that the total content of emulsifier B is preferably 0.05 to 0.55% by weight in the entire foamable oil-in-water emulsified oil composition in order to achieve the effects of the present invention, and if it is less than 0.05% by weight, foamability may be deteriorated. Furthermore, from Examples A1, A14, A15, X1, X14, X15 and Comparative Examples B11 and _Y11 , it was found that the effects of the present invention can be achieved if emulsifier B is a sucrose fatty acid ester and/or a polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and a total content of C 10 to C ₂₂ saturated fatty acids in the range of 70 to 100% by weight, and if the HLB exceeds 6.2, foamability may be deteriorated or the hardness after whipping may be insufficient.

(Example A16) Preparation of oil-in-water emulsified oil composition A16 According to Table 7, oil A was changed to 11.0 parts by weight, oil B (palm oil mid-melting point part): 15.7 parts by weight, and 0.3 parts by weight of interesterified oil (interesterified oil of palm kernel and palm oil, _C16 - _C22 saturated fatty acid: 31.0% by weight, S2U: 0% by weight, slip melting point: 27.5°C) was added, and the same procedure as in Example A1 was repeated to obtain oil-in-water emulsified oil composition A16. The obtained foamable oil-in-water emulsified oil composition A16 was evaluated for stock solution stability and foamability (overrun, whip time), and the results are shown in Table 7.

(Comparative Example B12) Preparation of oil-in-water emulsified oil composition B12 According to Table 7, the oils and fats A were changed to 10.9 parts by weight, oil B (palm oil mid-melting point part): 15.6 parts by weight, and oil B (palm olein): 9.8 parts by weight, and 0.6 parts by weight of interesterified oil (interesterified oil of palm kernel and palm oil, _C16 - _C22 saturated fatty acid: 31.0% by weight, S2U: 0% by weight, slip melting point: 27.5°C) was added, and the same procedure as in Example A1 was repeated to obtain oil-in-water emulsified oil composition B12. The obtained foamable oil-in-water emulsified oil composition B12 was evaluated for stock solution stability and foamability (overrun, whip time), and the results are shown in Table 7.

(Example X16, Comparative Example Y12) Preparation of whipped creams X16 and Y12 Whipped creams X16 and Y12 were obtained in the same manner as in Example 1, except that the oil-in-water emulsified oil composition A1 was changed to the oil-in-water emulsified oil composition A16 or B12. The obtained whipped creams were evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 7.

The results summarized in Table 7 reveal the following. From Examples A1, A16, X1, and X16 and Comparative Examples B12 and Y12, it became clear that in order to achieve the effects of the present invention, the content of interesterified oil in the total oil of the foamable oil-in-water emulsified oil composition is preferably less than 1%. If it exceeds 1% by weight, the quickness and naturalness of melting in the mouth may not be sufficiently obtained.

(Examples A17 to A19, Comparative Example B13) Preparation of oil-in-water emulsified oil compositions A17 to A19, B13 Oil-in-water emulsified oil compositions A17 to A19, B13 were obtained by mixing oil-in-water emulsified oil composition A1 and fresh cream (milk fat content: 43% by weight) in the blending ratios shown in Table 8. The obtained foamable oil-in-water emulsified oil compositions A17 to A19, B13 were evaluated for stock solution stability and foamability (overrun, whipping time), and the results are summarized in Table 8.

(Examples X17 to X19, Comparative Example Y13) Preparation of whipped creams X17 to X19, Y13 Whipped creams X17 to X19, Y13 were obtained in the same manner as in Example X1, except that the oil-in-water emulsified oil composition A1 was changed to the oil-in-water emulsified oil compositions A17 to A19, B13. Each of the obtained whipped creams was evaluated (hardness after whipping, melting in the mouth (quickness, naturalness), and frozen storage resistance), and the results are summarized in Table 8.

The results summarized in Table 8 reveal the following. From Examples A1, A17-A19, X1, X17-X19 and Comparative Examples B13 and Y13, it is clear that in order to achieve the effects of the present invention, the milk fat content in the total oil of the foamable oil-in-water emulsified oil composition is preferably 22.5% by weight or less, and if it exceeds 22.5% by weight, the stability of the concentrate and foaming properties may deteriorate, and the quickness and naturalness of the melting in the mouth may not be sufficiently obtained.

From the above, it has been found that the present invention can provide a whipped cream that is substantially free of phosphates and interesterified oils, has a low content of lauric fats and oils, and a high content of palm fats and oils, yet is extremely natural like whipped cream, has an excellent melt-in-the-mouth texture, has a good hardness after whipping, and has good resistance to frozen storage, as well as a foamable oil-in-water emulsified oil composition that can be used as the raw material for the whipped cream, and has the same level of concentrate stability and foaming properties as conventional products.

Claims (6)

In the entire foamable oil-in-water emulsified oil composition, the oil content is 25 to 50% by weight, the phosphate content is less than 0.02% by weight, and the oil content/water content (weight ratio) is 0.4 to 1.2, and the interesterified oil content in the entire oil is less than 1%,
The oil phase of the foamable oil-in-water emulsified oil composition contains emulsifier A in an amount of 0.015 to 0.35% by weight based on the entire foamable oil-in-water emulsified oil composition;
The aqueous phase of the foamable oil-in-water emulsified fat composition contains emulsifier B in an amount of 0.05 to 0.55% by weight based on the entire foamable oil-in-water emulsified fat composition,
The foamable oil-in-water emulsified oil composition has a milk fat content of 22.5% by weight or less, a palm-based oil (oil B) content of 45% by weight or more , a total content of oil A and oil B of 60 to 100% by weight, and a weight ratio of oil B/(oil A + oil B) of 0.45 to 0.82.
Fats and oils A: Fats and oils containing 40% by weight or more of saturated fatty acids of _C12 or less based on the total amount of constituent fatty acids and having a slip melting point of 22 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 71% by weight of S2U in the total constituent fatty acids, and having an upward melting point of 23 to 30°C.
Emulsifier A: A polyglycerol fatty acid ester containing 95-100% by weight of saturated fatty acids in the total constituent fatty acids, 6-25% by weight of _C16 and _C18 saturated fatty acids, and 55-85% by weight of _C20 or higher saturated fatty acids.
Emulsifier B: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight in total of C ₁₀ to C ₂₂ saturated fatty acids as constituent fatty acids. The foamable oil-in-water emulsified oil composition according to claim 1, wherein the milk fat is derived from fresh cream. Whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition according to claim 1 or 2. A food product in which the whipped cream according to claim 3 is sandwiched, coated, filled, or topped. The food according to claim 4, frozen at -40°C to -10°C. A method for producing a foamable oil-in-water emulsified oil composition, the foamable oil-in-water emulsified oil composition having an oil content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, an oil content/water content (weight ratio) of 0.4 to 1.2, and an interesterified oil content of less than 1% in the entire oil composition,
In the aqueous phase of the foamable oil-in-water emulsified oil composition, emulsifier B is added to water and dissolved under stirring so that the content of emulsifier B in the entire foamable oil-in-water emulsified oil composition is 0.05 to 0.55% by weight,
A method for producing a foamable oil-in-water emulsified oil composition, comprising adding an oil mixture obtained by mixing oils A, oils B and emulsifier A so that the palm-based oil content in the total oil is 45% by weight or more, the total content of oils A and B is 60 to 100% by weight, the weight ratio of oils B/(oils A + oils B) is 0.45 to 0.82, and the content of emulsifier A is 0.015 to 0.35% by weight, pre-emulsifying the mixture, pulverizing the mixture and further treating the mixture under high pressure to obtain an oil-in-water emulsified oil composition, and mixing and stirring fresh cream with the resulting oil mixture so that the milk fat content in the total oil is 22.5% by weight or less.
Fats and oils A: Fats and oils containing 40% by weight or more of saturated fatty acids of _C12 or less based on the total amount of constituent fatty acids and having a slip melting point of 22 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 71% by weight of S2U in the total constituent fatty acids B, and having an upward melting point of 23 to 30°C.
Emulsifier A: A polyglycerol fatty acid ester containing 95-100% by weight of saturated fatty acids in the total constituent fatty acids, 6-25% by weight of _C16 and _C18 saturated fatty acids, and 55-85% by weight of _C20 or higher saturated fatty acids.
Emulsifier B: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight in total of C ₁₀ to C ₂₂ saturated fatty acids as constituent fatty acids.