Foaming compound cream

Abstract

To provide a whipped compound cream that has a low content of laurin-based oil / fat and a high content of palm-based oil / fat, is lighter and smoother in mouth than whipped cream of raw cream, quickly and naturally melts in the mouth, and has a refreshing aftertaste while feeling a firm flavor of milk, and to provide a foaming compound cream used for the preparation thereof having good stock solution stability and whipping property.SOLUTION: Provided is a foaming compound cream, in which the oil / fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.03 to 0.4 wt.% in the entire foaming compound cream, the transesterified oil / fat content is less than 1 wt.% and the milk fat content is 47 to 83 wt.% in the entire oil / fat, the total content of the oil / fat A and the oil / fat B in the entire oil / fat excluding the milk fat among the oil / fat is 80 to 100 wt.%, and the oil / fat B / (oil / fat A+oil / fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a foamable compound cream that is substantially free of phosphates and transesterified fats and oils, and to a whipped compound cream obtained by whipping the same. [Background technology]

[0002] In recent years, soft confectionery and bread doughs that are characterized by a light texture and quick melting in the mouth have become popular. On the other hand, whipped cream obtained by whipping fresh cream contains almost all of its fats and oils as milk fats, so it melts slowly in the mouth, has a heavy mouthfeel, and although it has a strong and desirable milk flavor, it leaves a strong aftertaste and is difficult to cut, so it is poorly balanced when combined with the above doughs.

[0003] As a method for improving the melting and mouthfeel of the whipped cream, as well as the physical properties such as shape retention, flowering ability, and overrun, there is a compound cream in which milk fat or fresh cream is used in combination with an oil-in-water emulsified oil composition obtained by emulsifying vegetable oils and fats, water, an emulsifier, etc. However, when a lauric oil, which has good melting properties in the mouth, is blended into the compound cream as a vegetable oil and fat, the timing of melting is divided into two parts, resulting in an unnatural melting in the mouth. In addition, the price of lauric oils and fats fluctuates greatly.

[0004] In recent years, palm-based fats, which are inexpensive and have a stable supply, have been used as an alternative to lauric fats. However, when palm-based fats are used in large amounts, coarse crystals are formed, which tends to deteriorate the stability of the original liquid, whipping properties, and melting in the mouth. To improve these points, phosphates and interesterified fats are added to whipping creams, but phosphates have a bitter taste and are undesirable from a health perspective, and interesterified fats have high production costs, reduce richness, and deteriorate melting in the mouth.

[0005] A whipped compound cream that is substantially free of phosphates and trans fatty acids and has good shape retention after whipping and melts in the mouth has been disclosed (Patent Document 1). However, since this whipped compound cream is mainly made of palm-based oils and fats, its meltability in the mouth is inferior to that of whipped compound creams mainly made of lauric oils and fats. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2017-176101 A Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a whipped compound cream which is substantially free of phosphates and ester-exchanged fats and oils, has a low content of lauric fats and oils, and a high content of palm fats and oils, yet has a lighter and smoother mouthfeel than whipped cream made from fresh cream, melts quickly in the mouth, is natural, and has a strong milk flavor while leaving a clean aftertaste, and to provide a foaming compound cream used in the preparation of the whipped compound cream, which has good concentrate stability and whipping properties. [Means for solving the problem]

[0008] As a result of intensive research by the present inventors to solve the above problems, it has been discovered that a food product that is substantially free of phosphates and interesterified oils and fats, contains a specific amount of oil and fat, and contains a specific amount of milk fat and C 12 Oils and fats A and C contain the following saturated fatty acids in specific amounts and have specific melting points: 16 ~C 22The inventors have found that a foamable compound cream containing a specific amount of saturated fatty acid B having a specific melting point and a specific amount of S2U as constituent fatty acids, and further containing a specific amount of a specific emulsifier A containing a specific saturated fatty acid with a specific HLB within a specific range as a constituent fatty acid in the aqueous phase, has good concentrate stability and whipping properties despite having a low content of lauric fats and a high content of palm fats, and that a whipped compound cream obtained by whipping this foamable compound cream has a lighter and smoother mouthfeel, melts quickly in the mouth, is natural, and has a strong milk flavor while leaving a clean aftertaste, compared to whipped cream made from fresh cream, and has thus completed the present invention.

[0009] That is, the first aspect of the present invention is a foaming compound cream comprising a foaming compound cream having an oil content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight, The foaming compound cream contains an emulsifier A in the aqueous phase thereof in an amount of 0.03 to 0.4% by weight based on the total weight of the foaming compound cream, In the total oil and fat, the interesterified oil and fat content is less than 1% by weight, and the milk fat content is 47 to 83% by weight, The foamable compound cream relates to a composition comprising the oils and fats, the total content of oils and fats A and B in the total oils and fats excluding milk fat, of the oils and fats, being 80 to 100% by weight, and a weight ratio of oils and fats B / (oils and fats A+oils and fats B) being 0.45 to 0.82. Oil A:C 12 An oil or fat containing 40% by weight or more of the following saturated fatty acids in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils or fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils or fats) of 23 to 30°C. Oil B:C 16 ~C 22 The fat or oil B contains 40% by weight or more of saturated fatty acids based on the total amount of constituent fatty acids, contains 45 to 70% by weight of S2U based on the total amount of fat or oil B, and has a melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C 10 ~C 22Sucrose fatty acid ester and / or polyglycerol fatty acid ester, which contain 70 to 100% by weight of saturated fatty acids based on the total amount of constituent fatty acids. Preferably, the milk fat is derived from cream. A second aspect of the present invention relates to a whipped compound cream obtained by whipping the foamable compound cream. The third aspect of the present invention relates to a food product in which the whipped compound cream is used as a sandwich, a nappe, a filling, or a topping. The fourth aspect of the present invention is a method for producing a foaming compound cream, the foaming compound cream having a total fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content, The present invention relates to a method for producing a foamable compound cream, comprising the steps of: adding emulsifier A to water so that the content of emulsifier A in the entire foamable compound cream is 0.03 to 0.4% by weight; stirring and dissolving the emulsifier in an aqueous phase; adding an oil / fat mixture of oils A and B so that the total content of oils A and B in the entire fats and oils is 13.6 to 53% by weight and the weight ratio of oil B / (oil A + oil B) is 0.45 to 0.82; pre-emulsifying the resulting mixture; pulverizing the mixture; and subjecting the mixture to high pressure treatment to obtain an oil-in-water emulsified oil / fat composition; and mixing and stirring fresh cream with the resulting mixture so that the milk fat content in the entire fats and oils is 47 to 83% by weight. Oil A:C 12 An oil or fat containing 40% by weight or more of the following saturated fatty acids in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils or fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils or fats) of 23 to 30°C. Oil B:C 16 ~C 22 The fat or oil B contains 40% by weight or more of saturated fatty acids based on the total amount of constituent fatty acids, contains 45 to 70% by weight of S2U based on the total amount of fat or oil B, and has a melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C 10 ~C 22Sucrose fatty acid ester and / or polyglycerol fatty acid ester, which contain 70 to 100% by weight of saturated fatty acids based on the total amount of constituent fatty acids. Effect of the Invention

[0010] According to the present invention, there can be provided a whipped compound cream which is substantially free of phosphates and transesterified oils and fats, has a low content of lauric oils and fats, and a high content of palm-based oils and fats, yet has a lighter and smoother texture than whipped cream made from fresh cream, melts quickly in the mouth, is natural, and has a strong milk flavor while leaving a clean aftertaste, and a foaming compound cream used to prepare the whipped compound cream, which has good concentrate stability and whipping properties. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in more detail below. The foamable compound cream of the present invention is characterized in that it is substantially free of phosphates and transesterified fats and oils, contains a specific amount of fats and oils, contains a specific amount of a specific emulsifier A in the aqueous phase, and contains specific amounts of milk fat and two types of specific fats and oils (fat A and fat B). The whipped compound cream of the present invention can be obtained by whipping the foamable compound cream.

[0012] The less phosphate contained in the foaming compound cream, the better, and the amount is preferably less than 0.02% by weight, more preferably less than 0.01% by weight, and even more preferably no phosphate at all. Examples of the phosphate include sodium phosphate and sodium metaphosphate, and at least one selected from these groups can be used.

[0013] The foamable compound cream preferably contains fats and oils in an amount of 25 to 50% by weight based on the total amount of the foamable compound cream. More preferably, it is 30 to 45% by weight, and even more preferably, it is 36 to 44% by weight. If it is less than 25% by weight, the whipping property and hardness after whipping may be poor, and if it is more than 50% by weight, the melting in the mouth after whipping may become unnatural and the stability of the original liquid may be poor. The fats and oils include at least milk fat, fat A, and fat B.

[0014] The content of the transesterified fat in the foaming compound cream is preferably less than 1% by weight, more preferably less than 0.5% by weight, and even more preferably none at all. If the content of the transesterified fat is 1% by weight or more, the cost may increase or the naturalness of melting in the mouth may be impaired.

[0015] In the present invention, the term "transesterified oils and fats" refers to oils and fats obtained by transesterification of 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, and these oils and fats can also be used after processing such as hardening, fractionation, and transesterification. The method for producing the transesterified oils and fats is not particularly limited, and they can be produced using a conventional method. For example, a chemical method in which sodium methylate or sodium ethylate is added to the raw oil and fat at 0.01 to 1.0% by weight to cause a random transesterification reaction, or an enzymatic method in which transesterification is performed using an enzyme such as lipase, can be applied.

[0016] The content of the milk fat is preferably 47 to 83% by weight based on the total fats and oils contained in the foamable compound cream. If it is less than 47% by weight, the milk flavor may be insufficient, and if it exceeds 83% by weight, the whipping property may be deteriorated or the refreshing aftertaste may be impaired. Examples of the origin of the milk fat include fresh cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow's milk, whole milk powder, concentrated milk, sour cream, unsweetened condensed milk, and sweetened condensed milk, and at least one selected from these groups can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of the milk fat.

[0017] The fresh cream is defined in the Milk and Dairy Products Ordinance as "a product obtained by removing components other than milk fat from raw milk, cow's milk or special milk, resulting in a milk fat content of 18.0% or more." In the present invention, it is preferable to use cream with a milk fat content of 30 to 48% in order to obtain good whipping properties.

[0018] The oil A is C 12 It is preferable that the oil / fat A contains the following saturated fatty acid at 40% by weight or more of the total constituent fatty acids. If the saturated fatty acid content is less than 40% by weight, the oil / fat A may not melt easily in the mouth. 12 The content of the following saturated fatty acids may be 100% by weight or less of the total constituent fatty acids.

[0019] The fat / oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, and even more preferably 0 to 10% by weight, based on the total weight of the fat / oil A. If the amount is 40% by weight or more, the effects of the present invention may not be achieved. Here, S2U refers to a fatty acid having C 16 or more (preferably C 24 (below) has two molecules of saturated fatty acid S and C 16 or more (preferably C 24 It refers to a triglyceride in which one molecule of unsaturated fatty acid U (hereinafter referred to as S) is bonded, and the bonding positions of S and U are not limited.

[0020] The slip melting point of the oil / fat A is preferably 23 to 30° C., more preferably 24 to 29° C., even more preferably 25 to 29° C., and particularly preferably 26 to 28° C. If it is lower than 23° C., the hardness after whipping may not be maintained, and if it is higher than 30° C., the whipping properties may be deteriorated and the mouthfeel and clean aftertaste may be impaired.

[0021] The type of the oil A includes lauric oils and fats, and specifically includes coconut oil (elevation melting point: 24±1°C), palm kernel oil (elevation melting point: 27±1°C), and palm kernel olein (elevation melting point: 23±1°C). At least one selected from these groups can be used. In addition, when the oil A is a mixed oil or fat obtained by blending a plurality of types of oils and fats, the C content in the entire mixed oil or fat can be used. 12 It is sufficient that the saturated fatty acid content and S2U content below are within the above ranges, and the average value of the slip melting points of the multiple types of fats and oils is within the above ranges.

[0022] The fat B is C 16 ~C 22 It is preferable that the saturated fatty acid of C is contained in the total constituent fatty acids of the oil and fat B at 40% by weight or more. If it is less than 40% by weight, melting in the mouth may be slow. 16 ~C 22 The content of saturated fatty acids in the total constituent fatty acids may be 100% by weight or less.

[0023] The fat B preferably contains 45 to 70% by weight, more preferably 50 to 60% by weight, of S2U based on the total amount of fat B. If the amount is less than 45% by weight, the whipping property and hardness after whipping may deteriorate, and if the amount is more than 70% by weight, the stability of the original liquid may deteriorate, and the mouthfeel and clean aftertaste may be impaired. Here, S2U refers to a fatty acid having the following structure: C 16 or more (preferably C 24 (below) has two molecules of saturated fatty acid S and C 16 or more (preferably C 24 It refers to a triglyceride in which one molecule of unsaturated fatty acid U (hereinafter referred to as S) is bonded, and the bonding positions of S and U are not limited.

[0024] The slip melting point of the fat or oil B is preferably 23 to 30° C., more preferably 24 to 29° C., even more preferably 25 to 29° C., and particularly preferably 26 to 28° C. If it is lower than 23° C., the hardness after whipping may not be maintained, and if it is higher than 30° C., the stability of the concentrate may be deteriorated, and the mouthfeel and clean aftertaste may be impaired.

[0025] The type of the oil / fat B includes palm-based oils and fats, and specifically includes palm oil (elevation melting point: 33±1°C), palm mid-melting point (elevation melting point: 27±1°C), palm olein (elevation melting point: 22±1°C), etc., and at least one selected from these groups can be used. In addition, when the oil / fat B is a mixed oil / fat obtained by blending multiple types of oils and fats, the C content of the mixed oil / fat as a whole can be used. 16 ~C 22 It is sufficient that the saturated fatty acid content and S2U content of the plurality of types of fats and oils are within the above-mentioned ranges, and that the average value of the slip melting points of the plurality of types of fats and oils is within the above-mentioned ranges.

[0026] The slip melting points of the fats and oils A and B may be measured using an automatic slip melting point measuring device in accordance with the standard method for analysis of fats and oils set forth by the Japan Oil Chemists' Society.

[0027] Of the fats and oils contained in the foamable compound cream, the total content of the fats and oils A and B in the total fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 85 to 100% by weight, further preferably 90 to 100% by weight, and particularly preferably 95 to 100% by weight. If the total content is less than 80% by weight, whipping properties may deteriorate and mouthfeel may be impaired.

[0028] The weight ratio of the fat B / (fat A+fat B) is preferably 0.45 to 0.82, more preferably 0.5 to 0.80, even more preferably 0.5 to 0.78, and particularly preferably 0.5 to 0.75. If the ratio is less than 0.45, the natural melting in the mouth may be impaired, and if it is more than 0.82, the whipping properties may be deteriorated, the melting in the mouth may be delayed, and the mouthfeel and natural melting in the mouth may be impaired.

[0029] The fats and oils in the foamable compound cream of the present invention may further contain other fats and oils as necessary, in addition to the milk fat, fat A, and fat B, so long as the content of these fats and oils is sufficient and the effect of the present invention is not impaired. Examples of other fats and oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, lard, and fish oil.

[0030] The foamable compound cream preferably contains 40 to 70% by weight of water, more preferably 45 to 70% by weight, even more preferably 50 to 70% by weight, and particularly preferably 55 to 70% by weight. If the water content is less than 40% by weight, the freshness after whipping may be lacking and the stability of the concentrate may be poor, while if the water content is more than 70% by weight, the whipping property and hardness after whipping may be poor and the richness of the oil may be difficult to feel.

[0031] The weight ratio of the oil content to the water content (oil / water) is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, the foaming property may deteriorate, and if it is more than 1.2, the stability of the concentrate may deteriorate or oil-in-water emulsion may not be obtained.

[0032] The HLB of the emulsifier A is preferably 2.8 to 6.2, and more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the whipping property may be deteriorated and the mouthfeel and the refreshing aftertaste may be impaired, and if it is higher than 6.2, the whipping property may be deteriorated and the mouthfeel and the refreshing aftertaste may be impaired.

[0033] The emulsifier A is 10 ~C 22 It is preferable that the fatty acid ester is a sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of the saturated fatty acid C based on the total amount of the constituent fatty acids. 10 ~C 22 If the total amount of saturated fatty acids is less than 70% by weight, whipping properties may deteriorate, the mouthfeel and clean aftertaste may be impaired, and an unpleasant taste specific to emulsifiers may be produced.

[0034] The emulsifier A is contained in the aqueous phase of the foamable compound cream. If the emulsifier A is contained in the oil phase but not in the aqueous phase, the whipping property may deteriorate and the milk flavor may be impaired. The content of the emulsifier A in the aqueous phase is preferably 0.03 to 0.4% by weight, more preferably 0.03 to 0.3% by weight, further preferably 0.03 to 0.18% by weight, and particularly preferably 0.04 to 0.12% by weight, based on the total weight of the foamable compound cream. If the content is less than 0.03% by weight, the whipping property may deteriorate, and if the content is more than 0.4% by weight, the stability of the concentrate may deteriorate.

[0035] In addition to emulsifier A, an emulsifier having an HLB value of less than 6.0 may be blended in the oil phase, and an emulsifier having an HLB value of 6.0 or more may be blended in the aqueous phase, if necessary.

[0036] However, since emulsifiers having unsaturated fatty acids bound thereto may produce an unpleasant taste, from the viewpoint of improving the flavor, the lower the content of emulsifiers having unsaturated fatty acids bound thereto, the better, and it is preferable for the content to be less than 0.02% by weight of the total foamable compound cream.

[0037] The foaming compound cream 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.

[0038] The whipped compound cream is whipped to obtain a whipped compound cream. The whipped compound cream obtained can be used as a topping, a filling, or a sandwich for various foods. Examples of the foods include bread such as cream bread, cream sandwich, and sandwich, and confectionery such as cake, choux, omelette, and dorayaki.

[0039] The method for producing the foaming compound cream of the present invention is exemplified below: First, emulsifier A is added to water so that the content of emulsifier A in the entire foaming compound cream is 0.03 to 0.4% by weight, and the mixture is heated to 60°C or higher while stirring to dissolve, thereby preparing an aqueous phase in which the phosphate content in the entire foaming compound cream is less than 0.02% by weight and the water content is 40 to 70% by weight.

[0040] Next, fats A and B are mixed so that the total content of fats A and B in the total fats is 13.6 to 53% by weight and the weight ratio of fats B / (fat A + fats B) is 0.45 to 0.82, and other fats are also mixed as necessary to adjust the fat content in the total foamable compound cream to 25 to 50% by weight and the transesterified fat content in the total fats to less than 1% by weight. The oil-in-water emulsified fat composition is then added to the aqueous phase, pre-emulsified, pulverized, and further treated under high pressure to prepare an oil-in-water emulsified fat composition.

[0041] The foamable compound cream of the present invention can be obtained by mixing and stirring the oil-in-water emulsified oil composition with a milk fat-containing component such as fresh cream so that the milk fat content in the total oil is 47 to 83% by weight.

[0042] In addition, the milk fat-containing component such as the fresh cream can be mixed with other ingredients as a raw material for the aqueous phase, to which the oil / fat mixture is added, pre-emulsified, then finely divided and further treated under high pressure to obtain the foamable compound cream. EXAMPLES

[0043] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0044] <Raw materials used in the Production Examples, Examples and Comparative Examples> 1) Kaneka Corporation "Palm Kernel Oil" (C 12 The following saturated fatty acids: 51.2% by weight, Slip melting point: 27.4°C, Lauric acid: 44.9% by weight, S2U: 3.6% by weight 2) Kaneka Corporation "Palm Kernel Hydrogenated Oil" (C 12 The following saturated fatty acids: 53.0% by weight, Slip melting point: 40.3°C, Lauric acid: 46.4% by weight, S2U: 1.3% by weight 3) Kaneka Corporation "Palm Oil Mid Melting Point" (C 16 ~C 22 saturated fatty acids: 53.7% by weight, slip melting point: 26.8°C, trans fatty acids: 0.1% by weight, total saturated fatty acids: 55.6% by weight, S2U: 65.8% by weight) 4) Kaneka Corporation "Palm Olein" (C 16 ~C 22 saturated fatty acids: 44.7% by weight, slip melting point: 21.9°C, trans fatty acids: 0.2% by weight, total saturated fatty acids: 45.9% by weight, S2U: 44.0% by weight) 5) Kaneka Corporation's "Palm Interesterified Oil" (Interesterified oil of palm kernel and palm oil, C 16 ~C 22 Saturated fatty acids: 31.0% by weight, Slip melting point: 27.5°C, S2U content: 0% by weight 6) Kaneka Corporation "Rapeseed Oil" (C 12 The following saturated fatty acids: 0% by weight, C 16 ~C 22 (Saturated fatty acids: 6.5% by weight, S2U: 0% by weight, melting point not measurable) 7) “Yelkin TS” manufactured by ADM Co., Ltd. (unsaturated fatty acids: 78.9% by weight) 8) Polyglycerol mixed acid ester "SY Glyster CV-23" (unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd. 9) Polyglycerol behenate "SY Glystar DDB-750" (HLB: 2.5, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd. 10) Polyglycerol stearate "SY Glystar MS-3S" (HLB: 8.4, unsaturated fatty acids: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd. 11) Yotsuba Skim Milk Powder (milk fat content: 0.7% by weight) manufactured by Yotsuba Dairy Co., Ltd. 12) Potassium Caseinate SPRAY manufactured by Friesland Campina DMV 13) HILMAR "Lactose HILMAR FINE GRAIND" 14) Polyglycerol stearate "SY Glyster TS-3S" (HLB: 4.6, C 10 ~C 22 Saturated fatty acids: 99.4% by weight 15) Polyglycerol stearate "SY Glyster MS-5S" (HLB: 11.6, C 10 ~C 22 Saturated fatty acids: 99.8% by weight 16) Meiji Fresh Cream 43 (milk fat: 43% by weight, moisture: 52.33% by weight) 17) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-370" (HLB: 3.0, C 10 ~C 22 Saturated fatty acids: 100.0% by weight 18) SY Glystar PS-5S (HLB: 4.5, C 10 ~C 22 Saturated fatty acids: 99.6% by weight 19) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-570" (HLB: 5.0, C 10 ~C 22 Saturated fatty acids: 100.0% by weight 20) Polyglycerol stearate "SY Glystar PS-3S" (HLB: 2.6, C 10 ~C 22 Saturated fatty acids: 99.8% by weight 21) Polyglycerol stearate "Sunsoft Q18-B" (HLB: 6.5, C 10 ~C 22 Saturated fatty acids: 99.7% by weight 22) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-770" (HLB: 7.0, C 10 ~C 22 Saturated fatty acids: 100.0% by weight 23) Polyglycerol oleate "SY Glystar MO-5S" (HLB: 11.6, C 10 ~C 22 Saturated fatty acids: 29.81% by weight, unsaturated fatty acids: 70% by weight 24) Kaneka Corporation "Palm Kernel Olein" (C 12 The following saturated fatty acids: 47.5% by weight, Slip melting point: 23.0°C, Lauric acid: 40.5% by weight, S2U: 2.6% by weight 25) Kaneka Corporation "Palm Oil Mid Melting Point" (C 16 ~C 22 Saturated fatty acids: 64.2% by weight, S2U: 91.8% by weight, Slip melting point: 31.3°C)

[0045] <Evaluation of the stability of the original solution> 60 g of the foaming compound cream obtained in the Examples and Comparative Examples was dispensed into a glass beaker, left to stand at 15°C for 1 hour, and then stirred at 120 rpm. The time it took to thicken (blob time) (minutes) was measured and used as the evaluation value.

[0046] <Whipability (overrun) evaluation> The foamable compound cream obtained in 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 (%).

[0047] <Whipability (whip time) evaluation> The time (minutes, seconds) required for whipping the foamable compound cream obtained in the Examples and Comparative Examples until the hardness reached 0.30 N was measured and used as an evaluation value.

[0048] <Evaluation of mouthfeel (lightness and smoothness)> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples into their mouths and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: Extremely lighter and smoother than the whipped cream in the reference example (100% fresh cream) 4 points: Lighter and smoother than the whipped cream in the reference example (100% fresh cream) 3 points: Slightly lighter and smoother than the whipped cream in the reference example (100% fresh cream) 2 points: The texture is light and smooth, similar to the whipped cream in the reference sample (100% fresh cream). 1 point: The texture is heavier and coarser than the whipped cream in the reference example (100% fresh cream).

[0049] <Evaluation of melting speed> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples into their mouths and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: Melts in the mouth much faster than the whipped cream of Comparative Example 3 4 points: Melts in the mouth faster than the whipped cream of Comparative Example 3 3 points: Melts in the mouth just as quickly as the whipped cream of Comparative Example 3 2 points: Slower melting in the mouth than the whipped cream of Comparative Example 3 1 point: It melts much slower in the mouth than whipped cream No. 3.

[0050] <Evaluation of melting in the mouth (naturalness)> The whipped compound creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, and the results were averaged. The evaluation criteria were as follows: ○: Melt in your mouth only once △: The melting sensation is felt in two parts. ×: The melting sensation is felt in two separate moments

[0051] <Dairy flavor (strength) evaluation> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples into their mouths and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: Stronger milk flavor than the whipped compound cream of Example 7 4 points: The milk flavor is slightly stronger than that of the whipped compound cream of Example 7. 3 points: The intensity of the milk flavor is equal to that of the whipped compound cream of Example 7. 2 points: The milk flavor is slightly weaker and less satisfying than that of the whipped compound cream of Example 7. 1 point: The milk flavor is weaker and less satisfying than that of the whipped compound cream of Example 7.

[0052] <Aftertaste (refreshing) evaluation> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples into their mouths and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: The aftertaste is much cleaner than the whipped cream in the reference example (100% fresh cream). 4 points: The aftertaste is cleaner than the whipped cream in the reference example (100% fresh cream). 3 points: The aftertaste is slightly cleaner than the whipped cream in the reference example (100% fresh cream). 2 points: The aftertaste is the same as the reference whipped cream (100% fresh cream) 1 point: The aftertaste is even more lingering than the whipped cream in the reference example (100% fresh cream).

[0053] <Overall rating> The evaluations of the concentrate stability (blotting time), whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), and aftertaste (refreshing) were evaluated and an overall evaluation was conducted according to the following criteria. A: The dough time is 30 minutes or more, the overrun is 110% or more, the whipping time is 5 to 7 minutes, the melting in the mouth (naturalness) is rated as ○, the mouthfeel (lightness and smoothness), melting in the mouth (quickness), and aftertaste (refreshingness) are each rated as 4.5 to 5.0 points, and the milk flavor (strength) is rated as 4.0 to 5.0 points. B: Does not meet the requirements of A, but has a dough time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, and a melting in the mouth (naturalness) rating of ○ or △. The mouthfeel (lightness and smoothness), melting in the mouth (quickness), milk flavor (strength), and aftertaste (refreshingness) are all rated at 3.5 points or more. C: Does not meet the requirements of A and B, but has a dough time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a melting in the mouth (naturalness) rating of ○ or △, a melting in the mouth (speed) rating of more than 3.0 points, and the ratings of mouthfeel (lightness, smoothness), milk flavor (strength), and aftertaste (refreshingness) are all 3.0 points or more. D: Those that do not meet the requirements of E and fall into 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 mouthfeel (lightness / smoothness) rating of 2.0 to less than 3.0 points, a melt-in-the-mouth (speed) rating of 2.0 to less than 3.0 points, a milky flavor (strength) rating of 2.0 to less than 3.0 points, and an aftertaste (refreshing) rating of 2.0 to less than 3.0 points. E: At least one of the following evaluation groups is satisfied: weighting time less than 20 minutes, overrun less than 90%, whipping time 8 and a half minutes or more, mouthfeel (lightness / smoothness) less than 2.0 points, melting in the mouth (quickness) less than 2.0 points, melting in the mouth (naturalness) less than 2.0 points, milk flavor (strength) less than 2.0 points, and aftertaste (refreshing) less than 2.0 points.

[0054] (Production Example A1) Preparation of oil-in-water emulsified oil composition A1 According to the formulation in Table 1, 0.2 part by weight of soybean lecithin, 0.06 part by weight of polyglycerol mixed acid ester, and 0.03 part by weight of polyglycerol behenate were added to an oil and fat mixture of 7.3 parts by weight of palm kernel oil, 18.2 parts by weight of palm mid-melting point fraction (PMF), and 11.5 parts by weight of palm olein, and dissolved at 65°C to prepare an oil phase.

[0055] In addition, skim milk powder: 3.7 parts by weight, potassium caseinate: 0.5 parts by weight, lactose: 1.5 parts by weight, polyglycerol stearate ester (emulsifier A, HLB: 4.6, C 10 ~C 22 Saturated fatty acids: 99.4% by weight: 0.15 parts by weight, polyglycerol stearate (HLB: 11.6, C 10 ~C 22 0.05 parts by weight of saturated fatty acid (98.0 wt%) was dissolved in hot water at 60° C. or higher so as to give the final composition identical to that in Table 1, to prepare an aqueous phase.

[0056] The oil phase and the aqueous phase were mixed and pre-emulsified for 20 minutes or more, and then pulverized at a rotation speed of 31.4 m / s using a high-speed rotary emulsifier ("Clearmix" manufactured by M Technique Co., Ltd.). Next, the mixture was treated with a high-pressure homogenizer at a pressure of 2.0 MPa in the first stage and 1.0 MPa in the second stage, preheated to 90°C using a plate heater, and then sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection). Next, the mixture was cooled to 60°C using a plate cooler without evaporative cooling, and treated again with a high-pressure homogenizer at a pressure of 9.0 MPa in the first stage and 3.0 MPa in the second stage, and then cooled to 5°C using a plate cooler. The mixture was filled into a container and stored in a refrigerator at 5°C for 48 hours to obtain an oil-in-water emulsified oil composition A1.

[0057] [Table 1]

[0058] (Production Example A2) Preparation of oil-in-water emulsified oil composition A2 According to Table 1, the oil-in-water emulsified oil composition A2 was obtained in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 11.1 parts by weight, 15.9 parts by weight, and 10.0 parts by weight, respectively.

[0059] (Production Example A3) Preparation of oil-in-water emulsified oil composition A3 According to Table 1, an oil-in-water emulsified oil composition A3 was obtained in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 18.5 parts by weight, 11.3 parts by weight, and 7.2 parts by weight, respectively.

[0060] (Production Example A4) Preparation of oil-in-water emulsified oil composition A4 According to Table 1, the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 9.4 parts by weight, 13.5 parts by weight, and 8.5 parts by weight, respectively, and 5.6 parts by weight of rapeseed oil was further added as another oil to obtain an oil-and-fat mixture. Except for this, the procedure was repeated as in Production Example A1 to obtain an oil-in-water emulsified oil composition A4.

[0061] (Production Example A5) Preparation of oil-in-water emulsified oil composition A5 According to Table 1, the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 9.0 parts by weight, 12.9 parts by weight, and 8.1 parts by weight, respectively, and the amount of water was adjusted. In the same manner as in Production Example A1, an oil-in-water emulsified oil composition A5 was obtained.

[0062] (Production Example A6) Preparation of oil-in-water emulsified oil composition A6 According to Table 1, the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 13.5 parts by weight, 19.3 parts by weight, and 12.2 parts by weight, respectively, and the amount of water was adjusted. In the same manner as in Production Example A1, an oil-in-water emulsified oil composition A6 was obtained.

[0063] (Production Example B1) Preparation of oil-in-water emulsified oil composition B1 According to Table 1, an oil-in-water emulsified oil composition B1 was obtained in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 3.7 parts by weight, 20.4 parts by weight, and 12.9 parts by weight, respectively.

[0064] (Production Example B2) Preparation of oil-in-water emulsified oil composition B2 According to Table 1, an oil-in-water emulsified oil composition B2 was obtained in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 29.6 parts by weight, 4.5 parts by weight, and 2.9 parts by weight, respectively.

[0065] (Production Example B3) Preparation of oil-in-water emulsified oil composition B3 According to Table 1, the palm kernel oil was changed to 3.7 parts by weight, the palm mid-melting point fraction (PMF) to 20.4 parts by weight, and the palm olein to 12.9 parts by weight, and polyglycerol stearate ester (emulsifier A, HLB: 4.6, C 10 ~C 22 It does not contain saturated fatty acids: 99.4% by weight, and polyglycerol oleate (HLB: 11.6, C 10 ~C 22 An oil-in-water emulsified oil composition B3 was obtained in the same manner as in Production Example A1, except that 29.81 wt % of saturated fatty acid and 70 wt % of unsaturated fatty acid were added and the amount of water was adjusted.

[0066] (Production Example B4) Preparation of oil-in-water emulsified oil composition B4 According to Table 1, the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 8.3 parts by weight, 12.0 parts by weight, and 7.5 parts by weight, respectively, and 9.2 parts by weight of rapeseed oil was further added as another oil to obtain an oil-in-water emulsified oil composition B4 in the same manner as in Production Example A1.

[0067] (Example 1) Foaming Compound Cream A1 and Whipped Compound Cream A1 The oil-in-water emulsified oil composition A1 obtained in Production Example 1 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 50:50 to obtain a foamable compound cream A1. 4 kg of the obtained foamable compound cream A1 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS type 20"), 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) until the hardness reached 0.30 N to obtain a whipped compound cream A1. The obtained foamable compound cream A1 and whipped compound cream A1 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (fastness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 2.

[0068] [Table 2]

[0069] (Examples 2 to 4) Foaming compound creams A2 to A4 and whipped compound creams A2 to A4 Except for changing the oil-in-water emulsified oil composition A1 to oil-in-water emulsified oil compositions A2 to A4, foamable compound creams A2 to A4 and whipped compound creams A2 to A4 were obtained in the same manner as in Example 1. The foamable compound creams A2 to A4 and whipped compound creams A2 to A4 obtained were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 2.

[0070] (Comparative Examples 1 to 4) Foaming Compound Creams B1 to B4 and Whipped Compound Creams B1 to B4 Except for changing the oil-in-water emulsified oil composition A1 to oil-in-water emulsified oil compositions B1 to B4, foamable compound creams B1 to B4 and whipped compound creams B1 to B4 were obtained in the same manner as in Example 1. The foamable compound creams B1 to B4 and whipped compound creams B1 to B4 obtained were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 2.

[0071] From the results summarized in Table 2, the following was found. From Examples 1 to 3 and Comparative Examples 1 to 3, it was revealed that in order to achieve the effects of the present invention, the weight ratio of fat B / (fat A+fat B) is preferably 0.45 to 0.82, and that if the weight ratio is outside this range, whipping properties may be poor, melting in the mouth may be delayed, and the mouthfeel and naturalness of melting in the mouth may be impaired. Furthermore, from Examples 2 and 4 and Comparative Example 4, it was revealed that the total content of fat A and fat B in the entire fats and oils excluding milk fat is preferably 80 to 100% by weight, and that if the total content is less than 80% by weight, whipping properties may be poor and the mouthfeel may be impaired.

[0072] (Examples 5 to 6) Foaming compound creams A5 to A6 Except for changing the oil-in-water emulsified oil composition A1 to the oil-in-water emulsified oil compositions A5 to A6, foamable compound creams A5 to A6 and whipped compound creams A5 to A6 were obtained in the same manner as in Example 1. The foamable compound creams A5 to A6 and whipped compound creams A5 to A6 obtained were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 3.

[0073] [Table 3]

[0074] (Example) Whipped cream (100% fresh cream) The oil-in-water emulsified oil composition A1 was not used, and the amount of fresh cream was changed to 100%, and a whipped fresh cream was obtained in the same manner as in Example 1. The fresh cream used and the whipped fresh cream obtained were evaluated (stability of the original liquid, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 3.

[0075] The results summarized in Table 3 reveal the following. From Examples 2, 5 to 6, it is clear that the effects of the present invention are achieved when the fat and oil content in the entire foaming compound cream is in the range of 25 to 50% by weight. On the other hand, from the Reference Examples, it is clear that the fresh cream and whipped fresh cream have good stock stability, natural melting in the mouth, and milk flavor, but are inferior to Examples 2 and 5 to 6 in whipping properties, mouthfeel, quickness of melting in the mouth, and clean aftertaste.

[0076] (Production Example A7) Preparation of oil-in-water emulsified oil composition A7 According to Table 4, an oil-in-water emulsified oil composition A7 that is exactly the same as the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Example A2.

[0077] [Table 4]

[0078] (Production Example A8) Preparation of oil-in-water emulsified oil composition A8 According to Table 4, the amount of polyglycerol stearate (emulsifier A) was changed to 0.08 parts by weight, and the amount of water was adjusted, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition A8.

[0079] (Production Example A9) Preparation of oil-in-water emulsified oil composition A9 According to Table 4, the amount of emulsifier A (polyglycerol stearate) was changed to 0.50 parts by weight, and the amount of water was adjusted, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition A9.

[0080] (Production Example A10) Preparation of oil-in-water emulsified oil composition A10 According to Table 4, 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.08 parts by weight of sucrose stearate was added, and the amount of water was adjusted, to obtain an oil-in-water emulsified oil composition A10 in the same manner as in Production Example A2.

[0081] (Production Example A11) Preparation of oil-in-water emulsified oil composition A11 According to Table 4, 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.15 parts by weight of sucrose stearate was added, and the amount of water was adjusted, to obtain an oil-in-water emulsified oil composition A11 in the same manner as in Production Example A2.

[0082] (Production Example A12) Preparation of oil-in-water emulsified oil composition A12 According to Table 4, an oil-in-water emulsified oil composition A12 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.50 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

[0083] (Production Example B5) Preparation of oil-in-water emulsified oil composition B5 According to Table 4, the amount of emulsifier A (polyglycerol stearate) was changed to 0.03 parts by weight, and the amount of water was adjusted, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition B5.

[0084] (Production Example B6) Preparation of oil-in-water emulsified oil composition B6 According to Table 4, the amount of emulsifier A (polyglycerol stearate) was changed to 0.60 parts by weight, and the amount of water was adjusted, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition B6.

[0085] (Production Example B7) Preparation of oil-in-water emulsified oil composition B7 According to Table 4, an oil-in-water emulsified oil composition B7 was obtained in the same manner as in Production Example A2, except that emulsifier A was added to the oil phase rather than to the aqueous phase.

[0086] (Example 7) Foaming Compound Cream A7 and Whipped Compound Cream A7 The oil-in-water emulsified oil composition A7 obtained in Production Example A7 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 56:44 to obtain a foaming compound cream A7. 4 kg of the obtained foaming compound cream A7 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS type 20"), 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) until the hardness reached 0.30 N to obtain a whipped compound cream A7. The obtained foaming compound cream A7 and whipped compound cream A7 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (fastness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 5.

[0087] [Table 5]

[0088] (Examples 8 to 12) Foaming compound creams A8 to A12 and whipped compound creams A8 to A12 Foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were obtained in the same manner as in Example 7, except that the oil-in-water emulsified oil composition A7 was replaced with the oil-in-water emulsified oil compositions A8 to A12. The obtained foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 5.

[0089] (Comparative Examples 5 to 7) Foaming Compound Creams B5 to B7 and Whipped Compound Creams B5 to B7 Except for changing the oil-in-water emulsified oil composition A7 to the oil-in-water emulsified oil compositions B5 to B7, foamable compound creams B5 to B7 and whipped compound creams B5 to B7 were obtained in the same manner as in Example 7. The foamable compound creams B5 to B7 and whipped compound creams B5 to B7 obtained were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 5.

[0090] From the results summarized in Table 5, the following was found. From Examples 7 to 12 and Comparative Examples 5 to 6, it was revealed that in order to achieve the effects of the present invention, the content of emulsifier A is preferably 0.03 to 0.4% by weight based on the total weight of the foamable compound cream, and that if it is outside this range, the stability of the concentrate or whipping properties may deteriorate. Furthermore, from Example 7 and Comparative Example 7, it was revealed that in order to achieve the effects of the present invention, it is preferable to incorporate emulsifier A in the aqueous phase, and that if it is incorporated in the oil phase rather than the aqueous phase, the whipping properties may deteriorate or the milk flavor may be insufficient.

[0091] (Production Example A13) Preparation of oil-in-water emulsified oil composition A13 According to Table 6, an oil-in-water emulsified oil composition A13 that is exactly the same as the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Examples A2 and A7.

[0092] [Table 6]

[0093] (Production Example A14) Preparation of oil-in-water emulsified oil composition A14 According to Table 6, an oil-in-water emulsified oil composition A14 was obtained in the same manner as in Production Example A2, except that emulsifier A was changed from 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) to 0.15 parts by weight of sucrose stearate (HLB: 3.0).

[0094] (Production Example A15) Preparation of oil-in-water emulsified oil composition A15 According to Table 6, an oil-in-water emulsified oil composition A15 was obtained in the same manner as in Production Example A2, except that emulsifier A was changed from 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) to 0.15 parts by weight of sucrose stearate (HLB: 5.0).

[0095] (Production Example B8) Preparation of oil-in-water emulsified oil composition B8 According to Table 6, an oil-in-water emulsified oil composition B8 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, was replaced with 0.15 parts by weight of polyglycerol stearate (HLB: 2.6), which is not emulsifier A.

[0096] (Production Example B9) Preparation of oil-in-water emulsified oil composition B9 According to Table 6, an oil-in-water emulsified oil composition B9 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 6.5), which does not correspond to emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

[0097] (Production Example B10) Preparation of oil-in-water emulsified oil composition B10 According to Table 6, an oil-in-water emulsified oil composition B10 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of sucrose stearate (HLB: 7.0), which does not correspond to emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

[0098] (Production Example B11) Preparation of oil-in-water emulsified oil composition B11 According to Table 6, instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, polyglycerol oleate (HLB: 11.6, C 10 ~C 22 An oil-in-water emulsified oil composition B11 was obtained in the same manner as in Production Example A2, except that 0.04 parts by weight of saturated fatty acid: 29.81% by weight and unsaturated fatty acid: 70% by weight) was used and the amount of water was adjusted.

[0099] (Example 13) Foaming compound cream A13 and whipped compound cream A13 The oil-in-water emulsified oil composition A13 obtained in Production Example A13 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 20:80 to obtain a foaming compound cream A13. 4 kg of the obtained foaming compound cream A13 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS type 20"), 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) until the hardness reached 0.30 N to obtain a whipped compound cream A13. The obtained foaming compound cream A13 and whipped compound cream A13 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (fastness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 7.

[0100] [Table 7]

[0101] (Examples 14 and 15) Foaming compound creams A14 to A15 and whipped compound creams A14 to A15 Foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were obtained in the same manner as in Example 13, except that the oil-in-water emulsified oil composition A13 was changed to the oil-in-water emulsified oil compositions A14 to A15. The obtained foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 7.

[0102] (Comparative Examples 8 to 11) Foaming Compound Creams B8 to B11 and Whipped Compound Creams B8 to B11 Foamable compound creams B8 to B11 and whipped compound creams B8 to B11 were obtained in the same manner as in Example 13, except that oil-in-water emulsified oil composition A13 was replaced with oil-in-water emulsified oil compositions B8 to B11. The obtained foamable compound creams B8 to B11 and whipped compound creams B8 to B11 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 7.

[0103] From the results summarized in Table 7, the following was found. From Examples 13 to 15 and Comparative Examples 8 to 10, it was found that in order to achieve the effects of the present invention, the HLB value of emulsifier A is preferably 2.8 to 6.2, and if it is outside the above range, whipping properties may be deteriorated, and the mouthfeel and clean aftertaste may be impaired. Furthermore, from Example 13 and Comparative Example 11, it was found that if emulsifier A is not blended and an emulsifier with a large amount of unsaturated fatty acids is blended, whipping properties are deteriorated, the mouthfeel and clean aftertaste are impaired, and an unpleasant taste is exhibited, so from the viewpoint of improving the flavor, it is preferable that the content of emulsifier with a large amount of unsaturated fatty acids in the entire foaming compound cream is less than 0.02% by weight.

[0104] Furthermore, the results summarized in Tables 5 and 7 reveal the following: From Examples 7 to 15, the HLB value is 2.8 to 6.2 and the C 10 ~C 22 It has become clear that an emulsifier containing 70 to 100% by weight of saturated fatty acids based on the total weight of the constituent fatty acids can achieve the effects of the present invention whether it is a polyglycerol fatty acid ester or a sucrose fatty acid ester, or both are used in combination.

[0105] (Production Example A16) Preparation of oil-in-water emulsified oil composition A16 According to Table 8, an oil-in-water emulsified oil composition A16 that is exactly the same as the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Example A2.

[0106] [Table 8]

[0107] (Production Example A17) Preparation of oil-in-water emulsified oil composition A17 According to Table 8, the content of palm kernel oil was changed to 10.5 parts by weight, and 0.6 parts by weight of hardened palm kernel oil was added. In the same manner as in Production Example A2, an oil-in-water emulsified oil composition A17 was obtained.

[0108] (Production Example A18) Preparation of oil-in-water emulsified oil composition A18 According to Table 8, the content of palm kernel oil was changed to 1.3 parts by weight, and 9.8 parts by weight of palm kernel olein was added, but the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition A18.

[0109] (Production Example A19) Preparation of oil-in-water emulsified oil composition A19 According to Table 8, the content of palm oil mid-point fraction was changed to 8.6 parts by weight, and the content of palm olein was changed to 17.3 parts by weight, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition A19.

[0110] (Production Example A20) Preparation of oil-in-water emulsified oil composition A20 According to Table 8, the palm olein content was changed to 11.8 parts by weight, the type of palm oil mid-melting point fraction was changed, and the amount added was changed to 14.1 parts by weight. Except for this, an oil-in-water emulsified oil composition A20 was obtained in the same manner as in Production Example A2.

[0111] (Production Example A21) Preparation of oil-in-water emulsified oil composition A21 According to Table 8, the palm kernel oil content was changed to 11.6 parts by weight, the palm oil mid-melting point fraction content was changed to 16.5 parts by weight, the palm olein content was changed to 10.4 parts by weight, the polyglycerol mixed acid ester and lactose were not added, and the amount of water was adjusted, and the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition A21.

[0112] (Production Example B12) Preparation of oil-in-water emulsified oil composition B12 According to Table 8, the palm kernel oil content was changed to 10.9 parts by weight, the palm oil mid-melting point fraction content was changed to 15.6 parts by weight, the palm olein content was changed to 9.9 parts by weight, and 0.6 parts by weight of palm interesterified oil was added. Except for this, an oil-in-water emulsified oil composition B12 was obtained in the same manner as in Production Example A2.

[0113] (Production Example B13) Preparation of oil-in-water emulsified oil composition B13 According to Table 8, the content of palm kernel oil was changed to 8.0 parts by weight, and 3.1 parts by weight of hardened palm kernel oil was added, but the same procedure as in Production Example A2 was repeated to obtain an oil-in-water emulsified oil composition B13.

[0114] (Production Example B14) Preparation of oil-in-water emulsified oil composition B14 According to Table 8, an oil-in-water emulsified oil composition B14 was obtained in the same manner as in Production Example A2, except that palm olein was not added, the content of palm oil mid-melting point (ascent melting point: 26.8°C) was changed to 1.9 parts by weight, and 24.0 parts by weight of palm oil mid-melting point (ascent melting point: 31.3°C) with a different ascent melting point was added.

[0115] (Example 16) Foaming compound cream A16 and whipped compound cream A16 The oil-in-water emulsified oil composition A16 obtained in Production Example A16 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 40:60 to obtain a foamable compound cream A16. 4 kg of the obtained foamable compound cream A16 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS type 20"), 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) until the hardness reached 0.30 N to obtain a whipped compound cream A16. The obtained foamable compound cream A16 and whipped compound cream A16 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (fastness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 9.

[0116] [Table 9]

[0117] (Examples 17 to 20) Foaming compound creams A17 to A20 and whipped compound creams A17 to A20 Foamable compound creams A17 to A20 and whipped compound creams A17 to A20 were obtained in the same manner as in Example 16, except that the oil-in-water emulsified oil composition A16 was replaced with the oil-in-water emulsified oil compositions A17 to A20. The obtained foamable compound creams A17 to A20 and whipped compound creams A17 to A20 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 9.

[0118] (Comparative Examples 12 to 14) Foaming Compound Creams B12 to B14 and Whipped Compound Creams B12 to B14 Foamable compound creams B12 to B14 and whipped compound creams B12 to B14 were obtained in the same manner as in Example 16, except that oil-in-water emulsified oil composition A16 was replaced with oil-in-water emulsified oil compositions B12 to B14. The obtained foamable compound creams B12 to B14 and whipped compound creams B12 to B14 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 9.

[0119] From the results summarized in Table 9, the following was found. From Example 16 and Comparative Example 12, it was revealed that in order to achieve the effects of the present invention, the content of interesterified oil in the total fat and oil is preferably less than 1% by weight, and if it is 1% by weight or more, the naturalness of melting in the mouth may be impaired. Furthermore, from Examples 16 to 18 and Comparative Example 13, it was found that in order to achieve the effects of the present invention, 12 It was revealed that the slip melting point of the fat A containing 40% by weight or more of the following saturated fatty acids in the total constituent fatty acids is preferably 23 to 30°C, and that if it is out of the above range, the whipping property may deteriorate, and the mouthfeel and clean aftertaste may be impaired. 16 ~C 22 It has been found that the S2U content in the entire fat B, which contains 40% by weight or more of saturated fatty acids based on the total constituent fatty acids, is preferably 45 to 70% by weight, and the slip melting point of fat B is preferably 23 to 30°C. If the values ​​are outside the above ranges, the stability of the concentrate may deteriorate, and the mouthfeel and clean aftertaste may be impaired.

[0120] (Example 21) Foaming compound cream A21 and whipped compound cream A21 A foamable compound cream A21 and a whipped compound cream A21 were obtained in the same manner as in Example 2, except that the blending ratio of the oil-in-water emulsified oil composition A2 and the fresh cream (milk fat content: 43% by weight) was changed to 30:70. The foamable compound cream A21 and the whipped compound cream A21 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), and aftertaste (refreshing)), and the results are summarized in Table 10.

[0121] (Example 22) Foaming compound cream A22 and whipped compound cream A22 Except for using oil-in-water emulsified oil composition A21 instead of oil-in-water emulsified oil composition A2 and changing the blending ratio of fresh cream (milk fat content: 43% by weight) to 40:60, foamable compound cream A22 and whipped compound cream A22 were obtained in the same manner as in Example 2. The foamable compound cream A22 and whipped compound cream A22 obtained were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 10.

[0122] (Comparative Examples 15 to 16) Foaming Compound Creams B15 to B16 and Whipped Compound Creams B15 to B16 Foamable compound creams B15 to B16 and whipped compound creams B15 to B16 were obtained in the same manner as in Example 2, except that the blending ratio of the oil-in-water emulsified oil composition A2 and fresh cream (milk fat content: 43%) was changed to 58:42 (Comparative Example 15) or 18:82 (Comparative Example 16). The obtained foamable compound creams B15 to B16 and whipped compound creams B15 to B16 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), mouthfeel (lightness, smoothness), melting in the mouth (quickness, naturalness), milk flavor (strength), aftertaste (refreshing)), and the results are summarized in Table 10.

[0123] [Table 10]

[0124] The results summarized in Table 10 reveal the following: From Examples 2, 7, 13, 21, and 22 and Comparative Examples 15 to 16, it became clear that in order to achieve the effects of the present invention, the milk fat content in the total oils and fats is preferably 47 to 83% by weight, and if it is below this range, the milk flavor is insufficient, and if it is above this range, the whipping properties may deteriorate and the refreshing aftertaste may be impaired.

Claims

1. The foaming compound cream has an oil content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight. The foaming compound cream contains an emulsifier A in the aqueous phase thereof in an amount of 0.03 to 0.4% by weight based on the total weight of the foaming compound cream, In the total fats and oils, the interesterified fat content is less than 1% by weight, and the milk fat content is 47 to 83% by weight, Among the fats and oils, the total content of fats and oils A and B in the entire fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B / (fat and oil A + fat and oil B) is 0.45 to 0.82; Foaming compound cream. Fats and oils A:C １２ An oil or fat containing 40% by weight or more of the following saturated fatty acids in the total amount of constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total amount of oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oil or fat, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oil or fat) of 23 to 30°C. Oil B:C １６ ~C ２２ The fat or oil B contains 40% by weight or more of saturated fatty acids based on the total amount of constituent fatty acids, contains 45 to 70% by weight of S2U based on the total amount of fat or oil B, and has an upward melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C １０ ~C ２２ The sucrose fatty acid ester and / or polyglycerin fatty acid ester contain 70 to 100% by weight of saturated fatty acids based on the total amount of constituent fatty acids.

2. 2. The foaming compound cream of claim 1, wherein said milk fat is derived from fresh cream.

3. Whipped compound cream obtained by whipping the foamable compound cream according to claim 1 or 2.

4. A food product comprising the whipped compound cream according to claim 3 as a sandwich, a nappe, a filling, or a topping.

5. A method for producing a foaming compound cream, the foaming compound cream having a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content, comprising: A method for producing a foamable compound cream, comprising adding emulsifier A to water so that the emulsifier A content in the entire foamable compound cream is 0.03 to 0.4% by weight, stirring to dissolve the emulsifier in the aqueous phase, adding an oil / fat mixture of oils A and B so that the total content of oils A and B in the entire fats and oils is 13.6 to 53% by weight and the weight ratio of oils B / (oils A + oils B) is 0.45 to 0.82, pre-emulsifying the mixture, pulverizing the mixture, and further treating the mixture under high pressure to obtain an oil-in-water emulsified oil / fat composition, and mixing and stirring fresh cream with the mixture so that the milk fat content in the entire fats and oils is 47 to 83% by weight. Fats and oils A:C １２ An oil or fat containing 40% by weight or more of the following saturated fatty acids in the total amount of constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total amount of oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oil or fat, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oil or fat) of 23 to 30°C. Oil B:C １６ ~C ２２ The fat or oil B contains 40% by weight or more of saturated fatty acids based on the total amount of constituent fatty acids, contains 45 to 70% by weight of S2U based on the total amount of fat or oil B, and has an upward melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C １０ ~C ２２ The sucrose fatty acid ester and / or polyglycerin fatty acid ester contain 70 to 100% by weight of saturated fatty acids based on the total amount of constituent fatty acids.