JPH0361407B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a foaming oil-in-water oil that has excellent stability against plasticization phenomenon during transportation, that is, "bottle phenomenon", and has good physical properties in terms of whipping properties with little change over time even under a wide range of operating temperatures. The present invention relates to an emulsified cream composition and a method for producing the same. Conventionally, oil-in-water emulsified cream compositions and whipped cream emulsified compositions obtained by preparing fresh cream have been plasticized by continuous vibration during transportation, resulting in a "bottle phenomenon". They often lost value. In addition, since this plasticization phenomenon is closely related to the physical properties of whipped cream, when additives such as emulsifiers are adjusted to reach the plasticization phenomenon, the result is usually a cream that does not retain its shape. It was hot. In addition, these phenomena are closely related to the crystalline state of the fats and oils used, so they are extremely sensitive to temperature conditions. In a temperature range below the melting point, whipped cream becomes hard over time after whipping, making it impossible to decorate cakes beautifully, and the taste and texture are impaired. It is extremely difficult to do so because they show a negative correlation with each other, and there are usually problems in some respect. The foamable oil-in-water emulsified cream composition according to the present invention does not exhibit any plasticization phenomenon during transportation, and is whipped at a cream temperature of 7 to 8°C or less, considering the melting point and crystalline state of commonly used fats and oils. The constraint conditions that were forced to be
It is possible to obtain a whipped cream with good shape retention and little change over time even if it is carried out over a wide range of temperatures below 18°C. Therefore, it is possible to completely eliminate the phenomenon of cream losing its fluidity due to vibration during transportation or before use, and the phenomenon of cream becoming plasticized, which is usually referred to as "bottle", making it possible to transport long distances. This means that deliveries such as transshipment work can be carried out without any problems.
This enables concentration of production and large-scale production, which can be expected to have very effective effects both economically and in terms of quality control. The use of lecithin and sucrose fatty acid esters in combination has been proposed as a method to prevent this plasticization phenomenon, but lecithin is not a problem in the case of products with relatively strong flavors such as sucrose, margarine, and caramel. However, for products that enjoy the richness of a light-flavored material such as whipped cream, the flavor of the material will be spoiled due to the unusual odor called lecithin odor. This off-taste increases over time until the cream is eaten after being whipped. It is made of fat globules in which the cream is dispersed, and as the fat globules coalesce over time after being poured, the lecithin odor increases. Depending on the type of metal salt used as an emulsifier or stabilizer other than the fatty acid ester, the combined use of these may cause an even stronger off-taste, resulting in further deterioration of the taste. The present invention makes it possible to provide a cream that has a good flavor and prevents plasticization without using lecithin, which has such disadvantages. Furthermore, when whipping cream, it is customary to adjust the cream temperature to 7 to 8 DEG C. or below, or 4 to 5 DEG C. in some cases. However, in recent years, in the case of large-scale production at Western confectionery shops, or in cases where the turnover of products is fast, such as fresh Western confectionery, products are often stored in a refrigerator for a short period of time before being used. Or, the temperature rises during shipping and it becomes difficult to cool it down to below 4-5℃ in a refrigerator, or it is difficult to control the room temperature in the whipping room (room temperature below 25℃) regardless of the size of the production. . With conventional creams, when whipped at temperatures above 7 to 8 degrees Celsius, or when artificial flowers or decorations are added to cakes at higher temperatures, the fat globules in the cream rapidly aggregate and coalesce, making it difficult to squeeze or squeeze out. However, the texture of the structure was poor and the structure was in a state of disrepair, detracting from the product's value. In the present invention, the operating temperature range is 4 to 5 degrees Celsius or 7 to 8 degrees Celsius, which is the usual temperature range for these whipped creams.
Even if the cream is expanded widely from below to below 15 to 18°C, a cream with good texture can be obtained without losing its physical properties, that is, the firmness suitable for squeezing. Furthermore, since the change in the cream over time after whipping is extremely small, with conventional creams it was necessary to decorate the cake with artificial flowers immediately after whipping, but as shown in the examples below, after a certain period of time has elapsed. Beautiful artificial flower decorations can be stably obtained even in The present invention was developed as a result of intensive research into methods for adjusting the physical properties of whipped cream, where adjusting the amount and type of emulsifier in an attempt to suppress the plasticization phenomenon may result in the whipped cream not being whipped, or even whipped but significantly changing over time. It was completed based on new knowledge. In other words, the amount and type of emulsifier coordinated at the interface of the dispersed fat globules controls the progress of aggregation and coalescence of the dispersed fat globules, and this is said to be a major factor determining the physical properties of whipped cream itself. Based on the findings, the aim is to obtain stable physical properties by controlling the emulsifier density at the fat globule interface even when the absolute interfacial area of fat globules increases as aggregation and coalescence progresses. In other words, by controlling the density of the emulsifier that can be coordinated at the fat globule interface by balancing the coordination density of the emulsifier consisting of saturated fatty acids and that of unsaturated fatty acids, it is possible to control the progress of aggregation and coalescence of fat globules. The aim is to obtain an interfacial state that is independent of the interfacial state, and to further promote this effect by finely dispersing and stabilizing the proteins adsorbed at this interface and by adjusting the emulsion to a uniform state. It is. In the present invention, the total amount of emulsifiers having a weight ratio of unsaturated fatty acid ester to saturated fatty acid ester of 25:75 to 55:45 is 0.03 to 1.0% by weight based on the entire composition.
The present invention relates to a foamable oil-in-water emulsified cream composition and a method for producing the same. The unsaturated fatty acid ester and saturated fatty acid ester emulsifiers mentioned here refer to those whose basic skeleton is polyglycerin, glycerin, sucrose, or sorbitan, with a fatty acid having 12 to 18 carbon atoms ester-bonded, and the number of fatty acid groups is glycerin. In the case of 1 or 2, others are up to the number that can form an ester bond, and also include those in which the fatty acid is replaced with another organic acid. The purpose of the unsaturated fatty acid ester emulsifier is to reduce the emulsifier density at the interface of dispersed fat globules, but if the ratio of unsaturated fatty acid ester to saturated fatty acid ester exceeds 25:75 to 55:45,
When the ratio of unsaturated fatty acid ester is high, the cream tends to become plasticized, and even if the cream is whipped, if the melting point of the fat used is high, it becomes hard and difficult to squeeze.
Even if it is squeezed, the texture will be extremely poor, and conversely, if the melting point of the oil or fat used is low, shape retention will not be obtained even if it is whipped. On the other hand, when the ratio of saturated fatty acid ester increases, plasticization tends to occur and whipping properties deteriorate. The total amount of emulsifier depends on the fat content and the absolute interfacial area of dispersed fat globules, but if it is less than 0.03% by weight, creaming phenomenon will occur, and if it exceeds 1.0% by weight, the flavor will be impaired. The foamable oil-in-water emulsion composition of the present invention, which satisfies the above requirements and is made into an oil-in-water emulsion with effective amounts of oil, fat, milk solids, and water, is stable against plasticization and is whipped. It can sometimes be used in a wide temperature range and has good physical properties and flavor that do not change much over time. Furthermore, (A) two or more emulsifiers selected from the group belonging to polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are mixed in the oil and fat, and each unsaturated fatty acid ester of the emulsifier is mixed. and saturated fatty acid ester weight ratio is 25:75 to 55:45
and (B) an aqueous solution containing non-fat solids, mixed with two or more emulsifiers selected from the group belonging to polyglycerin fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. and contains an aqueous solution in which the weight ratio of each unsaturated fatty acid ester and saturated fatty acid ester of the emulsifier is 25:75 to 55:45, and (A) and (B) are 25:75 to 60: 40, the emulsifier density at the interface can be adjusted from both the oil phase and the aqueous phase, and the physical properties change little over time, providing a cream with a good texture. be able to. If the ratio of the oil and fat composition to be emulsified and the aqueous solution is less than 25% by weight, shape retention will not be obtained even when whipped, and the air content (OR) will increase while remaining in a fluid state. On the other hand, if the oil and fat composition exceeds 60% by weight, the prepared milk may not lose its fluidity due to thickening, etc., and it may become a plastic body from the beginning, making it unsuitable for whipping. It has no value as a foamy emulsion composition. More preferably, as a stabilizer for the composition, sodium polyphosphate, sodium hexametaphosphate,
One or more selected from the group consisting of sodium metaphosphate and monobasic sodium phosphate to the entire composition.
It is added in an amount of 0.03 to 0.2% by weight. These stabilizers are thought to prevent macromolecular substances such as proteins adsorbed at the emulsion interface from bonding with each other, and stabilize by absorbing variations in quality such as viscosity caused by variations in the quality of natural raw materials used in the composition. It is effective in making emulsions. However, the amount added is 0.2
If it exceeds 0.03% by weight, the emulsion tends to cream due to salting out, while if it exceeds 0.03% by weight, the cream may become viscous depending on the quality of the natural raw materials. Note that the fats and oils used in the present invention include natural edible fats and oils as well as fats and oils obtained by fractionation, curing, transesterification, and the like. In addition, non-fat solids include purified products of vegetable proteins such as soybean protein and wheat protein, animal proteins such as milk protein, egg white protein, and serum proteins, as well as those decomposed with acids, alkalis, or enzymes, and fresh cream. , butter, whole milk powder, skim milk powder, milk, skim milk, or non-fat milk solids contained in various dairy products may be used alone or in a mixture thereof. Other nonfat solids include carbohydrates such as sugar, starch, and CMC, proteins such as casein, casein soda, and gelatin, and those that are mixed secondary to add these as ingredients. There is no particular restriction as long as it does not reduce palatability such as thickening and impairing fluidity. In the present invention, in order to obtain improved stability against plasticization, a wide usage temperature range, and a physical flavor with little change over time, the protein in the composition is thermally denatured, and the protein is adjusted and manufactured as uniformly as possible. There is a need. A general method for producing the composition of the present invention is to first prepare an aqueous solution in which an emulsifier, a stabilizer, a thickener, a nonfat solid, and a flavoring agent are dissolved and dispersed in skim milk, milk, and/or water, and an emulsifier and a flavoring agent. A method of pre-emulsifying and mixing an oil and fat composition in which a flavoring agent is dissolved and dispersed in oil at around 60 to 70°C, then homogenizing with a two-stage homogenizer before and/or after sterilization or sterilization, and cooling this. All you have to do is take . As a means for thermally denaturing and homogenizing proteins, thermal energy consisting of temperature and time for sterilization and sterilization may be applied to an extent that does not deteriorate the quality of the product due to aminocarbonyl reactions or the like. However, when indirect sterilization or sterilization is performed,
Browning due to aminocarbonyl reactions may progress more than thermal denaturation of proteins, resulting in a loss of product quality. Therefore, by using a sterilization method using direct steam injection, the protein can be thermally denatured and homogenized using the cavitation effect and/or hammering effect caused by steam injection, thereby producing a target product with a high air content and a good texture. can get. A homogenizer is used as a means for further homogenization, but if you compare before and after sterilization, it is more effective and stable quality can be obtained if homogenization is performed after sterilization. Preferably, by homogenizing both before and after sterilization, a highly stable target product with consistent quality can be obtained.
For homogenization, a two-stage homogenizer was used, with the first stage pressure in the range of 0 to 50 kg/ ^cm2 , and the second stage pressure in the range of 10 to 50 kg/cm2.
It is desirable to carry out the test within the range of 100Kg/cm ² . If it is outside this range, the cream will be viscous and have poor foaming properties. In short, the adjustment and production methods for obtaining the composition of the present invention in an improved form include thermally denaturing the protein and applying heat energy through sterilization or sterilization to make the emulsion system as uniform as possible; Before and/or after that, homogenization is performed using a two-stage homogenizer.
More preferably, the product is homogenized using a two-stage homogenizer after the direct steam sterilization method, and most preferably, it is homogenized using a two-stage homogenizer before and after the direct steam sterilization method. Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples. Example 1 A foamable oil-in-water emulsion cream composition was produced using the following formulation. Amounts indicate weight % (the same applies below). Hydrogenated soybean oil 42.00% Coconut oil 5.00% Skimmed milk 52.26% Xanthan gum 0.02% and water-soluble emulsifier Polyglycerin fatty acid ester
0.20% Sucrose fatty acid ester 0.12% Oil-soluble emulsifier Glycerin monofatty acid ester
0.20% 〃 Sorbitan monofatty acid ester
0.20% An emulsifier was used in which the above four types of fatty acids were used and the content ratio of unsaturated fatty acids to saturated fatty acids was adjusted to be 0.25/0.75. Skim milk was heated to 60°C, and while stirring, polyglycerin fatty acid ester, sucrose fatty acid ester, and xanthan gum were added and dissolved. To the solution, hydrogenated soybean oil and coconut oil were mixed and stirred in advance to form glycerin monofatty acid ester and sorbitan fatty acid. The oil and fat composition in which the ester had been added and dissolved was allowed to flow down at 60°C, mixed and stirred to emulsify. The pre-emulsified liquid prepared in this way was sterilized at 120℃ for 3 minutes using a plate heat exchanger, and then sterilized using a two-stage homogenizer.
The mixture was homogenized at 65/85 Kg/cm ² (65 indicates the pressure of the first stage and 85 indicates the pressure of the second stage; the same applies hereinafter), cooled to 8° C., and stored in a refrigerator overnight. The plasticization time of the target product obtained as described above was measured, and the cream was evaluated by whipping. To measure the plasticization time, as shown in Fig. 1, 100 c.c. of cream 4 is placed in a metal container 1 with a cylindrical diameter of 70 mm, and a 60 c.c.
Resistance to plasticization during transportation was measured by rotating the mm disc propeller 3. Number of revolutions
Measured at 350 rpm for up to 30 minutes,
It did not become plasticized after 30 minutes and showed stable transport resistance. The method of evaluating cream by whipping is 5℃.
and two types of creams adjusted to 10°C were whipped in a room at a room temperature of 25°C. Leave the whipped cream at the same room temperature and let it warm up for 20 minutes.
After 60 minutes, use a piping bag to make star-shaped artificial flowers of about 20 c.c. each.
The quality of artificial flowers was evaluated using the number of beautifully squeezed flowers as an index. The maximum number is 50. As a result, as shown in Example 1 in the table, the topping properties were stable with respect to temperature, had little change over time, and had an extremely good flavor. By the way, if the initial milk temperature at the time of whipping is 5℃, it will be 13℃ immediately after whipping, 15℃ after 20 minutes, and 17℃ after 60 minutes.
And if the initial temperature of milk at the time of whipping is 10℃,
The temperatures were 15°C, 17°C, and 18°C, respectively. Example 2 An experiment was conducted by changing the emulsifier in Example 1 as follows. Water-soluble and oil-soluble emulsifier Polyglycerin fatty acid ester (2 types with different degrees of polymerization, esterification degree, and type of fatty acid) 0.20% Water-soluble emulsifier Sucrose fatty acid ester 0.12% Oil-soluble emulsifier Glycerin monofatty acid ester
0.40% An emulsifier with the above fatty acid composition adjusted so that the content ratio of unsaturated fatty acids to saturated fatty acids was 0.55/0.45 was used. As a result, a good cream was obtained as shown in Example 2 in the table. Example 3 A similar experiment was carried out in Example 1 except that the emulsifier was changed as follows. Water-soluble emulsifier polyglycerin fatty acid ester
0.08% 〃 Sucrose fatty acid ester 0.03% Oil-soluble emulsifier Glycerin monofatty acid ester
0.06% 〃 Sorbitan fatty acid ester 0.06% Unsaturated fatty acid / saturated fatty acid ratio of the above fatty acids
An emulsifier adjusted to have a ratio of 0.30/0.70 was used. As a result, a stable cream was obtained as shown in Example 3 in the table. Example 4 An experiment was conducted in the same manner as in Example 1 using the following formulation. Hydrogenated palm oil 8.0% Coconut oil 5.0% Fresh butter 12.0% Whole milk powder 5.0% Gelatin 0.5% Water 68.9% and water-soluble emulsifier Polyglycerin fatty acid ester
0.10% 〃 Sucrose fatty acid ester 0.16% Oil-soluble emulsifier Diacetyl tartrate monoglyceride 0.15% 〃 Glycerin monofatty acid ester
0.15% Unsaturated fatty acid/saturated fatty acid ratio of the above fatty acids
An emulsifier adjusted to have a ratio of 0.30/0.70 was used. As a result, a stable cream was obtained as shown in Example 4 in the table. Example 5 In Example 1, an experiment was conducted in which 0.2% of sodium hexametaphosphate was further added as a stabilizer. As a result, a decrease in viscosity was observed, and Example 5 in the table
A good cream was obtained as shown in FIG. Example 6 In Example 5, indirect sterilization was performed at 120℃ for 3 minutes.
The experiment was conducted by changing to sterilization by direct steam blowing at 140°C for 5 seconds. As a result, an increase in overrun was observed, and an extremely good cream with high temperature stability and little change over time was obtained. Example 7 In Example 6, homogenization was performed before sterilization instead of after sterilization. As a result of the above,
As shown in Example 7 in the table, a good cream was obtained. Example 8 The homogenization performed after sterilization in Example 6 was performed both before and after sterilization. As a result, an extremely good cream with low viscosity was obtained as shown in Example 8 in the table. Example 9 A foamable oil-in-water emulsion cream composition was produced in the same manner as in Example 8 using the following formulation. Hydrogenated rapeseed oil 10.0% Palm kernel oil 5.0% Fresh butter 2.6% Vegetable protein 13.0% Sodium hexametaphosphate 0.20% Methylcellulose 0.20% Cow's milk 70.0% and water-soluble emulsifier Polyglycerin fatty acid ester (degree of polymerization, degree of esterification, 3 different types) 0.16% Oil-soluble emulsifier Sorbitan fatty acid ester 0.18% Glycerin monofatty acid ester
0.15% Unsaturated fatty acid/saturated fatty acid ratio of the above fatty acids
An emulsifier adjusted to have a ratio of 0.30/0.70 was used. As a result, as shown in Example 9 in the table, a good cream was obtained even with a low fat and oil content. Example 10 A foamable oil-in-water emulsion cream composition was produced in the same manner as in Example 8 using the following formulation. Hydrogenated soybean oil 48.0% Corn oil 7.0% Coconut oil 5.0% Casein soda 0.5% Lactalbumin 0.3% Sodium hexametaphosphate 0.2% Water 38.3% and water-soluble emulsifier Polyglycerin fatty acid ester
0.15% 〃 Sucrose fatty acid ester 0.15% Oil-soluble emulsifier Sorbitan fatty acid ester 0.20% 〃 Glycerin monofatty acid ester
0.18% 〃 Acetate monocryceride 0.07% Unsaturated fatty acid / saturated fatty acid ratio of the above fatty acids
An emulsifier adjusted to have a ratio of 0.30/0.70 was used. As a result, a stable cream was obtained as shown in Example 10 in the table. Example 11 In Example 8, an experiment was conducted by increasing the amount of sodium hexametaphosphate added to 0.4%. As a result, a more stable cream was obtained, although some syneresis was observed compared to squeezed artificial flowers. Example 12 The same experiment as in Example 8 was conducted by changing the homogenizer pressure after sterilization from 65/85 Kg/cm ² to 20/120 Kg/cm ² . As a result, as shown in Example 12 in the table, a stable cream was obtained which was thicker than Example 8 and had inferior artificial flower properties. Example 13 A similar experiment was conducted in Example 8 except that the homogenizer pressure before sterilization was changed from 65/85 Kg/cm ² to 20/120 Kg/cm ² . As a result, as shown in Example 13 in the table, a stable cream was obtained which was thicker than Example 8 and had inferior artificial flower properties. Comparative Example 1 The same experiment as in Example 1 was conducted except that the unsaturated fatty acid/saturated fatty acid ratio of the emulsifier was changed to 0.20/0.80. The plasticization time was short, 2.5 minutes, and the stability of the whip against temperature was poor, showing large changes over time. Comparative Example 2 In Example 6, the ratio of unsaturated fatty acid/saturated fatty acid in the emulsifier was set to 0.60/0.40. Viscosity is 621cp
The cream became highly viscous, and the cream did not whip at an initial temperature of 10°C when whipping the milk. Comparative Example 3 In Example 8, the ratio of unsaturated fatty acid/saturated fatty acid in the emulsifier was set to 0.60/0.40. It showed an extremely short plasticization time. Comparative Example 4 In Example 8, the ratio of unsaturated fatty acid/saturated fatty acid in the emulsifier was set to 0.20/0.80. Although the plasticization time was long, stability against temperature and change over time were poor. Comparative Example 5 In Example 8, the unsaturated fatty acid/saturated fatty acid ratio of the emulsifier was kept at 0.30/0.70, and the types of emulsifiers were also changed in the same manner, so that the total amount was 1.06%.
The resulting cream was extremely thickened, had a plasticizing time of almost 0 minutes, and did not whip. Comparative Example 6 In Example 8, the unsaturated fatty acid/saturated fatty acid ratio of the emulsifier was kept at 0.30/0.70, and the types of emulsifiers were also changed to 0.02% in total.
As in Comparative Example 5, the viscosity was extremely thickened, the plasticization time was almost 0 minutes, and there was no whipping. As is obvious from the results of the Examples and Comparative Examples described above, the compositions of the Comparative Examples were all extremely poor in commercialability.

【table】

【table】 [Brief explanation of drawings]

FIG. 1 is a schematic diagram showing an apparatus used for measuring the plasticization phenomenon in the present invention. 1... Metal cylindrical container, 2... Constant temperature water tank, 3...
... Flat propeller, 4 ... Cream to be measured, 5 ... Rotating shaft with torque meter.

Claims (1)

[Claims] 1. The total amount of emulsifiers having a weight ratio of unsaturated fatty acid ester to saturated fatty acid ester of 25:75 to 55:45 is 0.03 to 1.0% by weight based on the entire composition. A foamable oil-in-water emulsion cream composition. 2 (A) Two or more emulsifiers selected from the group belonging to polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are mixed in oil and fat, and each unsaturated fatty acid ester of the emulsifier and An oil and fat composition having a weight ratio of 25:75 to 55:45 with saturated fatty acid ester, and (B) an aqueous solution containing non-fat solids containing polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid. An aqueous solution in which two or more emulsifiers from the group belonging to esters are selected and mixed, and the weight ratio of each unsaturated fatty acid ester and saturated fatty acid ester of the emulsifier is 25:75 to 55:45,
The foamable oil-in-water emulsion cream composition according to claim 1, wherein the weight ratio of (A) and (B) is 25:75 to 60:40. 3. A patent claim in which 0.03 to 0.2% by weight of at least one stabilizer selected from the group consisting of sodium polyphosphate, sodium hexametaphosphate, sodium metaphosphate, and monobasic sodium phosphate is added to the entire composition. A foamable oil-in-water emulsion cream composition according to item 1 or 2. 4 (A) Two or more emulsifiers selected from the group belonging to polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester are mixed in oil and fat, and each unsaturated fatty acid and saturated fatty acid of the emulsifier is mixed. An oil and fat composition having a weight ratio of 25:75 to 55:45 with fatty acid ester, and (B) an aqueous solution containing non-fat solids, polyglycerin fatty acid ester, glycerin fatty acid ester,
Two or more emulsifiers from the group belonging to sucrose fatty acid esters and sorbitan fatty acid esters are selected and mixed, and the weight ratio of unsaturated fatty acid esters and saturated fatty acid esters of the emulsifiers is 25:75 to 25:75.
Mixing an aqueous solution in which at least one stabilizer selected from the group consisting of sodium polyphosphate, sodium hexametaphosphate, sodium metaphosphate, and monobasic sodium phosphate is added and dissolved in an aqueous solution with a ratio of 55:45,
pre-emulsifying, then homogenizing the resulting mixture in a two-stage homogenizer before and/or after pasteurization or sterilization, and cooling it, and (A) and (B) in a weight ratio of 25: 75-60:40, the total amount of emulsifier is 0.03-1.0% by weight based on the entire composition, and the amount of stabilizer added is 0.03-0.2% based on the entire composition
% by weight of a foamable oil-in-water emulsion cream composition. 5. As a means of sterilization or sterilization of the mixture after emulsification, use a two-stage homogenizer after direct steam sterilization treatment, with a first stage pressure of 0 to 50 Kg/cm ² and a second stage pressure of 10 to 100 Kg/cm ² Claim 4, characterized in that the homogenized product is cooled after being homogenized within a range of
A method for producing a foamable oil-in-water emulsion cream composition as described in 1. 6. As a means of sterilization or sterilization of the mixture after emulsification, use a two-stage homogenizer before and after direct steam sterilization treatment, with the first stage pressure in the range of 0 to 50 kg/cm ² and the second stage pressure in the range of 10 to 100 kg. 5. The method for producing a foamable oil-in-water emulsified cream composition according to claim 4, wherein the composition is homogenized within a range of /cm ² and then cooled.