Foamable oil-in-water emulsion composition for eating in frozen state

Abstract

To provide a foamable oil-in-water emulsion composition for eating in a frozen state, which has a moderate sweetness and can be eaten in a whipped form while remaining frozen.SOLUTION: A foamable oil-in-water emulsion composition for eating in a frozen state which has a moderate sweetness and can be eaten in a whipped form while remaining frozen can be obtained when all of the following conditions (a) to (c) are satisfied: (a) the composition contains glycerin; (b) the composition contains 23-39 mass% of saccharides in the foamable oil-in-water emulsion composition; and (c) the ratio of the saccharides (in terms of solid content) to the glycerin is between 6.5 and 51.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a foamable oil-in-water emulsion composition for frozen consumption. [Background technology]

[0002] Foamable oil-in-water emulsion compositions are also called whipped creams, and are popular foods that are used in many confectioneries.

[0003] Furthermore, in recent years, sales of frozen foods have been increasing amid calls for reducing food waste and labor costs. Among these frozen foods, demand for frozen sweets is on the rise, and frozen sweets include Western-style pastries and baked goods that are frozen and then thawed before eating, as well as Western-style pastries that are eaten as they are frozen.

[0004] Patent Document 1 is an application relating to whipped cream for freezing. This document describes an oil and fat composition that mainly contains lauric oils and fats, with the objective of "providing an oil and fat composition for producing frozen whipped cream that has a long whipping time, excellent melt-in-the-mouth texture and heat-resistant shape retention after thawing, and suppresses changes in hardness and overrun between before freezing and after thawing." Furthermore, Patent Document 2 describes a foamable oil-in-water emulsified oil composition containing glycerin, which "contains 15 to 50% by weight of oils and 25 to 80% by weight of water in the entire foamable oil-in-water emulsified oil composition, and contains in its oil phase a mixed liquid containing a dairy product (in terms of solid content) / edible glycerin in a weight ratio of 6.3 / 93.7 to 60 / 40, and the content of the edible glycerin in the entire foamable oil-in-water emulsified oil composition is 0.2 to 4% by weight." [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-208970 [Patent Document 2] Japanese Patent Publication No. 2022-156645 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a foamable oil-in-water emulsion composition for frozen consumption, which has a moderate sweetness and can be whipped and eaten in the frozen state. [Means for solving the problem]

[0007] As the frozen food market expands, there are an increasing number of products that can be eaten frozen without thawing, and frozen sweets are one example of this. As an example of frozen desserts, they melt over time, and the texture and flavor they have at frozen temperatures cannot be enjoyed for long. On the other hand, sweets such as Western-style confectionery that can be eaten frozen do not melt, and even after a long time has passed, they can be enjoyed for a long time with the same texture as when they were just taken out of the freezer, making them extremely useful.

[0008] It has been known that Western confectioneries such as shortcake topped with whipped cream are frozen and then thawed before eating. However, since it is assumed that the confectionery will be thawed after freezing, even if the freeze-thawing technique for whipped cream is applied to whipped cream for frozen consumption, it has been difficult to obtain a hardness and texture suitable for frozen consumption.

[0009] The whipped cream described in Patent Document 1 is intended to be consumed after thawing, and does not take into consideration consumption in a frozen state, and was therefore not useful as a reference in completing the present invention. Patent Document 2 does not disclose freezing, does not disclose the results of a freezing process after whipping, and does not even suggest that it can be consumed frozen. Furthermore, Patent Document 2 requires that the product "contains dairy products (in terms of solids) / edible glycerin in a weight ratio of 6.3 / 93.7 to 60 / 40," and therefore Patent Document 2 was not useful as a reference in completing the present invention.

[0010] That is, the present invention is (1) A foamable oil-in-water emulsion composition for frozen consumption, which satisfies all of the following conditions (a) to (c): (a) containing glycerin; (b) containing 23 to 39% by mass of carbohydrates (in terms of solid content) in the foamable aqueous emulsion composition; (c) the carbohydrate (solid content equivalent) / glycerin ratio is 6.5 to 51; (2) The foamable oil-in-water emulsion composition for frozen consumption according to (1), which further satisfies the following condition (d): (d) The foamable water-based emulsion composition contains 0.1 to 3 mass% of an emulsifier having an HLB of 1 to 9. (3) The foamable oil-in-water emulsion composition for frozen consumption according to (1) or (2), which has a hardness of 30 gf or more and 380 gf or less at −20° C. after whipping and freezing for 24 hours. However, the hardness at -20°C is the load measured when the material is pressed 10 mm at a speed of 5 cm / min using a rheometer. Regarding. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a foamable oil-in-water emulsion composition for frozen consumption, which has a moderate sweetness and can be eaten in a whipped state while still frozen. DETAILED DESCRIPTION OF THE INVENTION

[0012] The foamable oil-in-water emulsion composition for frozen consumption according to the present invention can be frozen in a foamed state and eaten in the frozen state. Here, "edible" is determined by whether a spoon can be easily inserted into the frozen composition. If the composition is hard enough to allow a spoon to be easily inserted into the frozen composition, it can be easily chewed in the mouth. In other words, the composition is characterized by having a hardness within a predetermined range in the frozen state. Furthermore, the foamable oil-in-water emulsion composition for frozen consumption according to the present invention can be consumed even after being thawed after being frozen.

[0013] The foamable oil-in-water emulsion composition referred to here is an oil-in-water emulsion made from basic ingredients such as fats and oils, proteins, and water, along with an emulsifier, and is also called whipping cream. When this is stirred using a whipping tool or a dedicated mixer to incorporate air, it becomes what is known as whipped cream or whipped cream. The foamable oil-in-water emulsion composition of the present invention is distributed, stored, and sold in an unfoamed liquid state until it is stirred using a foaming device or a dedicated mixer to incorporate air.

[0014] Glycerin The foamable oil-in-water emulsion composition for frozen consumption of the present invention contains edible glycerin. The foamable oil-in-water emulsion composition for frozen consumption contains 1 to 5% by mass of glycerin. The lower limit can be preferably 0.5% by mass or more, 1.0% by mass or more, 1.5% by mass or more, 2.0% by mass or more, etc. The upper limit can be preferably 4.5% by mass or less, 4.0% by mass or less, 3.5% by mass or less, 3.0% by mass or less, etc. By containing glycerin in the above range, it is possible to obtain a foamable oil-in-water emulsion composition for frozen consumption that has a moderate sweetness and can be whipped and consumed in the frozen state.

[0015] ■ Carbohydrates The foamable oil-in-water emulsion composition for frozen consumption according to the present invention is characterized by containing a carbohydrate, but from the viewpoint of sweetness, it is more preferable to contain starch syrup, which has a low sweetness. By using starch syrup, the flavor of the foamable oil-in-water emulsion composition for frozen consumption after whipping is not too sweet and is good, and a moderate sweetness can be imparted. Specifically, it is preferable to use starch syrup containing maltose. As the starch syrup containing maltose, for example, commercially available products can be used, and an example is "Maltrich 750" manufactured by Showa Sangyo Co., Ltd. The carbohydrate content of the foamable water-in-water emulsified oil composition for frozen consumption is preferably 23 to 39% by mass, calculated as the solid content of the carbohydrates contained in all ingredients of the foamable oil-in-water emulsion composition for frozen consumption, including starch syrup. The lower limit, calculated as the solid content, can be preferably 24% by mass or more, 25% by mass or more, or 26% by mass or more. The upper limit, calculated as the solid content, can be preferably 37% by mass or less, 36% by mass or less, 35% by mass or less, 33% by mass or less, or 32% by mass or less.

[0016] ■ Carbohydrate (solids equivalent) / glycerin ratio The foamable oil-in-water emulsion composition for frozen consumption according to the present invention is characterized in that the ratio of carbohydrate (in terms of solid content) to glycerin contained in the foamable oil-in-water emulsion composition is 6.5 to 51. Preferably, the ratio of carbohydrate (in terms of solid content) to glycerin is 7 to 50, more preferably 7.5 to 40, and even more preferably 8 to 20.

[0017] ■ Emulsifier The foamable oil-in-water emulsion composition for frozen consumption according to the present invention preferably contains an emulsifier. As the emulsifier, an emulsifier having a low HLB value, preferably HLB 1 to 9, is used. More preferably, it has an HLB value of 2 to 7, and even more preferably, it has an HLB value of 2 to 5. There are no particular limitations on the emulsifier as long as it has a low HLB value, and it is preferable to use one or more emulsifiers having a low HLB value. Specific examples of emulsifiers with a small HLB value that can be used include sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, and monoglycerin fatty acid esters. In the present invention, it is particularly preferred to use sorbitan fatty acid esters and / or sucrose fatty acid esters. Specific examples include commercially available products such as "Poem S-60V" (sorbitan fatty acid ester, HLB=5.0) and "Poem S-65V" (sorbitan fatty acid ester, HLB=2.0) manufactured by Riken Vitamin Co., Ltd., and "Ryoto Sugar Ester S570" (sucrose fatty acid ester, HLB=5.0) manufactured by Mitsubishi Chemical Corporation. By using an emulsifier with a small HLB value in combination, it is possible to obtain a foamable oil-in-water emulsion composition for frozen consumption that has a short whipping time and an appropriate air content.

[0018] The content of the emulsifiers of HLB1 to 9 in the foaming water-based emulsion composition for frozen consumption is preferably 0.1 to 3% by mass. More preferably, the lower limit can be 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, or 0.26% by mass or more. Preferably, the upper limit can be 2% by mass or less, 1% by mass or less, 0.8% by mass or less, or 0.6% by mass or less.

[0019] In addition to the above emulsifiers, other emulsifiers can also be used in combination. The emulsifiers that can be used in combination may be any emulsifier commonly used in the production of edible emulsions. Examples of emulsifiers include lecithin, enzymatically hydrolyzed lecithin, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and polysorbates. One or more of these emulsifiers can be selected and used as appropriate. In the present invention, it is particularly preferred that the emulsifier that can be used in combination contains one or more emulsifiers selected from the group consisting of lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates.

[0020] ■Oils and fats The oils and fats contained in the foamable oil-in-water emulsion composition for frozen consumption of the present invention can be derived from one or more oils selected from the group consisting of coconut oil, palm kernel oil, and palm oil. These oils and fats can be used as they are or can be used after being processed by one or more processes selected from fractionation, hardening, and interesterification. In the present invention, it is particularly preferred to use palm kernel oil. Furthermore, since the object of the present invention is to provide a foamable oil-in-water emulsion composition for frozen consumption, it is preferable to use fats and oils that are in a melted state at eating temperatures or mouth temperatures, and the melting point of the fats and oils used is preferably 25 to 45° C., more preferably 27 to 38° C., and even more preferably 29 to 36° C. The melting point here refers to the slip melting point, which is measured by the method described in the Standard Methods for Analysis of Fats, Oils, and Related Materials (1) established by the Japan Oil Chemists' Society, and refers to the temperature at which a sample filled in a capillary tube softens and begins to rise when heated under specified conditions.

[0021] The oils and fats contained in the foamable oil-in-water emulsion composition for frozen consumption according to the present invention may be other oils and fats than those mentioned above. Examples of vegetable oils and fats that are commonly used for food include soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, palm oil, palm kernel oil, coconut oil, and cocoa butter, as well as hardened, fractionated, or interesterified versions of these oils and fats. One or more of these oils and fats may also be blended and used.

[0022] The content of fats and oils in the foamable oil-in-water emulsion composition for frozen consumption according to the present invention, including the lipid content of fats and oils contained in ingredients other than the fats and oils, can be 20% by mass or more, 21% by mass or more, 22% by mass or more, 23% by mass or more, 24% by mass or more, or 25% by mass or more, and can be 35% by mass or less, 34% by mass or less, 32% by mass or less, or 30% by mass or less.

[0023] The foamable oil-in-water emulsion composition for frozen consumption according to the present invention preferably contains sugars, thickening polysaccharides, and salts depending on the intended use, provided that the effects of the present invention are not impaired. Examples of thickening polysaccharides include one or more selected from gellan gum, xanthan gum, locust bean gum, guar gum, welan gum, karaya gum, psyllium seed gum, pullulan, alginates, water-soluble soybean polysaccharides, carrageenan, tamarind seed gum, and tara gum, and can be used appropriately. Examples of salts include diphosphates, sodium citrate, polyphosphates, and sodium bicarbonate, which can be used alone or in combination. Flavorings, colorants, preservatives, and the like can also be added as desired, provided that the effects of the present invention are not impaired.

[0024] The foamable oil-in-water emulsion composition for frozen consumption according to the present invention is preferably whipped and stored at -20°C for 24 hours, and its hardness at -20°C is preferably within a specific range. After removal from the freezer, the composition is immediately subjected to a rheometer to measure the indentation load. In principle, a rheometer manufactured by Rheotech Co., Ltd. is used, but a rheometer with equivalent functionality can also be used. For example, a FUDOH RHEO METER (manufactured by Rheotech Co., Ltd.) is used, and an adapter for toothed push rod B is used. The load (gf) measured when the composition is indented 10 mm at a speed of 5 cm / min can be measured. The hardness load at -20°C is preferably 30 gf or more and 380 gf or less. More preferably, the lower limit can be 40 gf or more or 50 gf or more. The upper limit can be more preferably 350 gf or less, 330 gf or less, 300 gf or less, 280 gf or less, 250 gf or less, 220 gf or less, or 200 gf or less. By having the hardness load at -20°C within the specified range, it is possible to obtain a foaming water-based emulsion composition for frozen consumption that can be easily inserted with a spoon.

[0025] ■ Particle size The foamable oil-in-water emulsion composition according to the present invention preferably has a particle size within a specific range, with the particle size (median size) being preferably 2.0 μm or less, more preferably 1.6 μm or less, as measured using a particle size measuring device ("SALD-7100" manufactured by Shimadzu Corporation) that uses a laser diffraction / light scattering method. By ensuring that the particle size is within the above range, it is possible to provide a foamable oil-in-water emulsion composition that can maintain a stable emulsified state for a longer period of time.

[0026] The method for preparing the foamable oil-in-water emulsion composition according to the present invention will be described below. The method for preparing the foamable oil-in-water emulsion composition of the present invention is basically the same as that for preparing a conventional foamable oil-in-water emulsion composition. First, an aqueous phase and an oil phase are prepared. Here, the aqueous phase is prepared by dissolving water-soluble raw materials in water. Glycerin, starch syrup (carbohydrate), and a hydrophilic emulsifier are added to the aqueous phase. An oil-soluble emulsifier is added to the oil phase.

[0027] Next, the oil phase is added to the aqueous phase, and after thorough stirring, the mixture is homogenized using a high-pressure homogenizer and then sterilized. The order of sterilization and homogenization can be changed as appropriate. Here, sterilization is preferably performed by heat sterilization using direct steam injection. Thereafter, the mixture is cooled and aged, and then filled into a container to give a foamable oil-in-water emulsion composition.

[0028] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. [Example]

[0029] ○Preparation of foamable oil-in-water emulsion composition for frozen consumption According to the formulations in Tables 1 and 2, each of the frozen foamable oil-in-water emulsion compositions for consumption was prepared. The foaming oil-in-water emulsion composition for frozen consumption was prepared by mixing and dissolving fat and oil and emulsifier to form an oil phase. The emulsifiers added to the oil phase were lecithin (emulsifier A) and sorbitan fatty acid ester "Poem S-65V" (emulsifier C). Separately, the remaining raw materials were dissolved to prepare an aqueous phase. Glycerin, starch syrup, and emulsifiers were added to the aqueous phase. The emulsifiers added to the aqueous phase were sorbitan fatty acid ester "Poem S-60V," sucrose fatty acid ester "Ryoto Sugar Ester S-570," sucrose fatty acid ester "Ryoto Sugar Ester S-1670," and polyglycerin fatty acid ester "SY Glystar MS-5S." The oil and water phases were stirred, sterilized using a direct heating method using an ultra-high temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.), and then homogenized by applying pressure using a homogenizer. The mixture was then immediately cooled to 5°C. After cooling, the mixture was aged for approximately 24 hours to obtain each foamable oil-in-water emulsion composition for frozen consumption.

[0030] Whip test method for frozen foaming oil-in-water emulsion compositions Using each foamable oil-in-water emulsion composition prepared in "Preparation of foamable oil-in-water emulsion composition for frozen consumption," 4 kg of foamable oil-in-water emulsion was placed in a Kanto mixer (model: CS-20), the product temperature was adjusted to 5°C, and whipped under high-speed stirring conditions (380 rpm). Whipping was stopped when the optimal foaming state was reached, and whipped whipped cream was obtained.

[0031] The raw materials used in the table are as follows: Oil A was refined palm kernel oil (melting point 28°C), a vegetable oil manufactured by Fuji Oil Co., Ltd. Oil B was made from extremely hardened palm kernel oil (melting point 38°C). For fat C, the high melting point fraction of palm kernel oil (melting point 32.5°C) was used. For fat D, palm oil with a mid-melting point (melting point 26°C) was used. The glycerin used was edible glycerin manufactured by Sakamoto Pharmaceutical Co., Ltd. The starch syrup used was "Marutrich 750" (moisture content 24.6%) manufactured by Showa Sangyo Co., Ltd., which is a starch syrup containing 70% maltose (malt sugar). Emulsifier A used was "SLP-Paste," a lecithin manufactured by Tsuji Oil Mills. Emulsifier B was the sorbitan fatty acid ester "Poem S-60V" (HLB=5.0) manufactured by Riken Vitamin Co., Ltd. Emulsifier C was the sorbitan fatty acid ester "Poem S-65V" (HLB=2.0) manufactured by Riken Vitamin Co., Ltd. Emulsifier D was the sucrose fatty acid ester "Ryoto Sugar Ester S-570" (HLB=5.0) manufactured by Mitsubishi Chemical Corporation. Emulsifier E was the sucrose fatty acid ester "Ryoto Sugar Ester S-1670" (HLB=16.0) manufactured by Mitsubishi Chemical Corporation. Emulsifier F used was the polyglycerin fatty acid ester "SY Glystar MS-5S" (HLB=11.6) manufactured by Sakamoto Pharmaceutical Co., Ltd. The sodium citrate used was "trisodium citrate" manufactured by Iwata Chemical Industry Co., Ltd. The skim milk powder used was "Yotsuba Skim Milk Powder (F)" manufactured by Yotsuba Dairy Co., Ltd. (moisture 4.1%, protein 35.6%, fat 0.7%, carbohydrate 51.8%). The protein-enriched whey powder used was "Fondolac SL" manufactured by MEGGLE LLC (water 4.0%, protein 28.0%, fat 4.0%, carbohydrate 46.0%). The whey powder used was "Whey Powder" manufactured by Megmilk Snow Brand Co., Ltd. (water content 3.0%, protein content 11.8%, fat content 4.9%, carbohydrate content 72.4%). For potassium caseinate, we used "TATUA500" (moisture 4.0%, protein 91.2%, fat 0.6%, carbohydrate 0.1%) manufactured by TATUA Cooperative Dairy Company.

[0032] Table 1. Formulation of foamable oil-in-water emulsion composition TIFF2025150389000001.tif209167

[0033] Table 2. Formulation of foamable oil-in-water emulsion composition TIFF2025150389000002.tif229163

[0034] Evaluation method The Examples and Comparative Examples were evaluated based on (1) particle size measurement, (2) whipping time, (3) hardness at -20°C after whipping, (4) spoonability when frozen after whipping, and (5) sensory evaluation.

[0035] (1) Measurement of particle size, (2) whipping time, and (3) hardness were evaluated as follows. (1) Measurement of particle size: The particle size of the foamable oil-in-water emulsion composition for frozen consumption was measured by dispersing a small amount of the foamable oil-in-water emulsion composition in water and measuring the particle size at 25°C using a particle size measuring device ("SALD-7100" manufactured by Shimadzu Corporation) using laser diffraction and light scattering. [Unit: μm] A particle size of 2.0 μm or less was rated as acceptable. Furthermore, within the acceptable range, a particle size of 1.6 μm to 2.0 μm was rated as "○", and a particle size of 1.6 μm or less was rated as "◎" as it had better emulsion stability.

[0036] (2) Whip time 4 kg of foamable oil-in-water emulsion was placed in a Kanto mixer (model: CS-20), the product temperature was adjusted to 5°C, and the mixture was whipped at high speed (380 rpm). Whipping was stopped when the optimum foaming state was achieved.

[0037] 5 points: Very good (whipping time is between 2 and 3 minutes) 4 points: Good (whipping time is between 3 minutes and 3.5 minutes) 3 points: Acceptable (whipping time is between 3 minutes 30 seconds and 4 minutes) 2 points: Slightly poor (whipping time is between 4 and 5 minutes) 1 point: Poor (whipping time is over 5 minutes or less than 2 minutes) The results are shown in Tables 3 and 4.

[0038] (3) Measurement of hardness: After whipping, the whipped foamable oil-in-water emulsion composition for frozen consumption was filled into a container (diameter 8 cm, height 4 cm) to a height of 3 cm and frozen at -20°C for 24 hours. Immediately after removing from the freezer, the indentation load was measured using a FUDOH RHEO METER (manufactured by Rheotech Co., Ltd.). The conditions were as follows: using an adapter for toothed push rod B, the load (gf) was measured when the composition was indented 10 mm at a speed of 5 cm / min. A load of 30gf or more and 380gf or less at -20℃ is considered to be acceptable. [Unit: gf]

[0039] (4) Spoonability when frozen after whipping After whipping, the whipped foamable oil-in-water emulsion composition for frozen consumption was filled into a container (diameter 8 cm, height 4 cm) to a height of 3 cm and frozen at −20° C. for 24 hours. Immediately after taking it out of the freezer, the composition was scooped with a metal spoon and evaluated for spoonability.

[0040] 5 points: Very good (very soft and can be easily scooped with a spoon) 4 points: Good (moderately soft and can be scooped up with a spoon) 3 points: Acceptable (slightly hard, can be scooped up with a spoon) 2 points: Slightly poor (hard and difficult to scoop with a spoon) 1 point: Poor (very hard and difficult to scoop with a spoon) The results are shown in Tables 3 and 4.

[0041] (5) Sensory evaluation After whipping, the mixture was frozen in a freezer (-20°C) for 24 hours and then immediately removed from the freezer for a sensory evaluation. The sensory evaluation was conducted by a blind panel of 10 people, who jointly evaluated the flavor according to the following criteria. The panelists for this evaluation were 10 experienced panelists who had previously been engaged in research into foaming oil-in-water emulsion compositions for frozen consumption.

[0042] <Evaluation items> ·sweetness 3 points: Very good (for a frozen dessert, the sweetness is clearly subdued and feels very good) 2 points: Good (for a frozen dessert, the sweetness is moderate and just right) 1 point: Poor (It is too sweet or not sweet enough for a frozen dessert) The results are shown in Tables 3 and 4.

[0043] Melts in your mouth 4 points: Very good (very good melt-in-the-mouth feel) 3 points: Good (good melt-in-the-mouth feel) 2 points: slightly poor 1 point: Poor (poor melt-in-the-mouth texture) The results are shown in Tables 3 and 4.

[0044] Table 3. Results TIFF2025150389000003.tif69165

[0045] Table 4. Results TIFF2025150389000004.tif72165

[0046] From the results in Tables 3 and 4, Examples 1 to 6 were pass.

[0047] From the above results, in the present invention, (a) Contains glycerin (b) The foamable water-based emulsion composition contains 23 to 39% by mass of carbohydrate as solid content. (c) The carbohydrate (solid content equivalent) / glycerin ratio is 6.5 to 51. It has been found that by satisfying all of the conditions (a) to (c), it is possible to provide a foaming oil-in-water emulsion composition for frozen consumption that has a moderate sweetness and can be whipped and eaten in the frozen state.

Claims

1. A foamable oil-in-water emulsion composition for frozen consumption, which satisfies all of the following conditions (a) to (c): (a) Contains glycerin (b) Contains 23 to 39% by mass of carbohydrates (in terms of solid content) in the foamable aqueous emulsion composition (c) The ratio of carbohydrate (solid content equivalent) to glycerin is 6.5 to 51.

2. The foamable oil-in-water emulsion composition for frozen consumption according to claim 1, further satisfying the following condition (d): (d) The foamable water-based emulsion composition contains 0.1 to 3% by mass of an emulsifier having an HLB of 1 to 9.

3. 3. The foamable oil-in-water emulsion composition for frozen consumption according to claim 1, which has a hardness of 30 gf or more and 380 gf or less at -20°C after whipping and freezing for 24 hours. However, the hardness at -20°C is the load at the time when the sample is pressed down 10 mm at a speed of 5 cm / min using a rheometer.

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