Improving agent for melting cream having oil phase as continuous phase in mouth

Abstract

To provide oil-based cream which melts well in a mouth.SOLUTION: There is provided an improving agent for melting cream having an oil phase as a continuous phase in a mouth. The oil phase contains 50 to 90 mass% of defatted concentrated milk having a solid content of 35 mass% or more. In the improving agent, particles belonging in a range of a particle size of 0.2 to 1.0 μm constitute 70% or more of all particles, from laser diffraction-type particle size distribution measurement to which the improving agent is subjected.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an agent for improving meltability in the mouth of a cream having an oily phase as a continuous phase. [Background technology]

[0002] Creams that use an oil phase as a continuous phase, such as butter cream and sugar cream (hereinafter, may be referred to simply as oil-based cream), have excellent properties such as a rich flavor and good shelf life. On the other hand, however, because the oil phase is the continuous phase, they have a drawback in that they have a strong oily mouthfeel and feel heavy when melting in the mouth.

[0003] Here, in order to obtain an oil-based cream that has a reduced oily feel and a fresh melt-in-the-mouth texture, it is possible to increase the amount of aqueous phase components such as eggs and sugar solution, or to change the oil or fat used to one that has a low melting point and melts easily in the mouth. However, this naturally results in a deterioration in heat resistance and shape retention (shape retention when stored at high temperatures), and in the former method in particular, there is also the problem that the emulsion stability is reduced and the aqueous phase components are more likely to separate.

[0004] As methods for increasing the amount of aqueous phase components or improving the heat resistance and shape retention of oil-based creams that use low-melting oils and fats that melt easily in the mouth, methods have been proposed, such as incorporating a thickening stabilizer such as pectin into the aqueous or oil phase (see, for example, Non-Patent Document 1), incorporating non-aerated Italian meringue (see, for example, Patent Document 1), using an alginate ester (see, for example, Patent Document 2), and adding a specific emulsifier, typified by a low HLB sugar ester, to the oil phase (see, for example, Patent Documents 3 and 4).

[0005] However, these methods basically achieve their effectiveness by increasing the viscosity or hardness of the aqueous or oily phase, and so there is a problem in that adding large amounts of these thickening stabilizers or emulsifiers in an attempt to achieve a greater effect can easily lead to a deterioration in the texture of the product in the mouth. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 51-035460 [Patent Document 2] JP 2012-000023 A [Patent Document 3] Japanese Patent Application Publication No. 58-043744 [Patent Document 4] Japanese Patent Application Publication No. 09-187222 [Non-patent literature]

[0007] [Non-Patent Document 1] "Confectionery Theory: Basic Dough and Its Applications" by Kenichi Matsuda, published November 1, 1987, pages 242-245 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide an oily cream having good melt-in-the-mouth properties. [Means for solving the problem]

[0009] Through investigations, the present inventors have found that the above problems can be solved by using, in the production of an oily cream, a mouthfeel improver for cream (hereinafter also simply referred to as the improver of the present invention), which has an oil phase as a continuous phase containing a specific amount of concentrated skim milk with a solids content of 35% by mass or more, and which contains a specific ratio of particles having particle sizes in a specific range when subjected to laser diffraction particle size distribution measurement.

[0010] The present invention is based on this finding, and specifically discloses the following invention. <1> The agent for improving melt in the mouth of cream, which has an oil phase as a continuous phase and contains 50 to 90% by mass of skim concentrated milk with a solid content of 35% by mass or more, wherein, when the agent is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles. <2> The lipid content is 1 to 7% by mass, the protein content is 5 to 15% by mass, the carbohydrate content is 10 to 20% by mass, and the solid content is 15 to 35% by mass. <1> A melt-in-the-mouth improver for creams having the oil phase described above as a continuous phase. <3> At least 85% by mass of the lipids contained therein are derived from skim milk concentrate. <1> or <2> An agent for improving the melt-in-the-mouth of a cream having the oil phase described as the continuous phase. <4> <1> ~ <3> 1. A cream having an oily phase as a continuous phase, comprising the agent for improving meltability in the mouth of a cream having an oily phase as a continuous phase described in any one of the above. <5> The method includes the following steps (a) to (d) in this order: <1> ~ <3> 1. A method for producing an agent for improving meltability in the mouth of a cream, comprising the oil phase described in any one of claims 1 to 9 as a continuous phase. (a) A process for freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk. (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk. (c) preparing a dispersion containing 50 to 90% by mass of thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when the dispersion is subjected to a laser diffraction particle size distribution measurement; Effect of the Invention

[0011] According to the present invention, an oily cream having good meltability in the mouth can be provided. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The present invention will be described in detail below. <Agent to improve the melting in the mouth of cream with oil as the continuous phase> The improving agent of the present invention is characterized in that it contains 50 to 90% by mass of concentrated skim milk having a solid content of 35% by mass or more, and when the improving agent is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of the total particles. First, the skim concentrated milk and other ingredients used in the production of the agent for improving the meltability in the mouth of cream according to the present invention, which contains an oil phase as a continuous phase, will be described.

[0013] <About skim milk> The concentrated skim milk used in the present invention will now be described. Concentrated skim milk is a liquid obtained by pasteurizing and concentrating skim milk, which is obtained by separating cream from raw milk. The Ministerial Ordinance on Milk, etc. defines it as a liquid obtained by concentrating raw milk, cow's milk or special cow's milk after removing the milk fat, and has a non-fat milk solids content of 18.5% by mass or more.

[0014] In the present invention, skim concentrated milk that satisfies this definition and has a solid content of 35% by mass or more (hereinafter, also referred to as "skim concentrated milk of the present invention") is used. By using the skim concentrated milk of the present invention, the oily cream produced using the improving agent of the present invention (hereinafter also referred to as "the oily cream of the present invention") has a good flavor.

[0015] From the viewpoint of obtaining the effects of the present invention more favorably, the solid content of the skim concentrated milk of the present invention is 35% by mass or more, more preferably 36% by mass or more, and even more preferably 37% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 48% by mass or less, and even more preferably 45% by mass or less. Therefore, in one embodiment, the solid content of the skim concentrated milk of the present invention is preferably 35 to 50% by mass, more preferably 36 to 48% by mass, and even more preferably 37 to 45% by mass.

[0016] In the present invention, the term "solid content" refers to the total amount of nutritional components other than water, including protein, lipid, carbohydrate, moisture, and ash. Also, the term "non-fat milk solids" refers to the total amount of milk-derived solid components other than lipids.

[0017] It is also possible to prepare a skim-fat concentrated milk mixture having a solid content of less than 35% by mass by mixing skim-fat concentrated milk having a solid content of 35% by mass or more, so that the solid content falls within the above range. However, since the effects of the present invention cannot be fully obtained in this way, it is preferable not to use this in the improving agent of the present invention.

[0018] The reason why the effects of the present invention cannot be fully obtained when such a mixture of skim concentrated milk is used is not clear at present, but the inventors believe that, although the difference in the solid content of skim concentrated milk arises due to the degree of concentration when producing the skim concentrated milk, some active ingredient is not sufficiently concentrated, resulting in a low content. When the solid content of the skim milk concentrate exceeds 35% by mass, water can be added to adjust the solid content to any desired concentration as long as the solid content is 35% by mass or more.

[0019] The component composition of the skim concentrated milk of the present invention is preferably such that the protein content is 10 to 15% by mass, the lipid content is 4 to 6% by mass, the carbohydrate content is 16 to 20% by mass, the ash content is 2.5 to 4.0% by mass, and the moisture content is 60 to 70% by mass.

[0020] The phospholipid content in the solid content of the skim concentrated milk of the present invention is preferably 7.5% by mass or more, more preferably 8.0% by mass or more, and even more preferably 8.5% by mass or more, and the upper limit is preferably 14% by mass or less, more preferably 13% by mass or less, and even more preferably 12% by mass or less. Therefore, in one embodiment, the phospholipid content in the solid content of the skim concentrated milk of the present invention is preferably 7.5 to 14% by mass, more preferably 8.0 to 13% by mass, and even more preferably 8.5 to 12% by mass. When the phospholipid content in the solid content of the skim concentrated milk of the present invention is preferably within the above range, an oily cream having good meltability in the mouth can be easily obtained.

[0021] In the present invention, the amount of phospholipids can be determined, for example, by the following method. First, lipids from skim concentrated milk are extracted using the Folch method. The extracted lipid solution is then decomposed using a wet decomposition method (based on the wet decomposition method described in Hygienic Test Methods, Commentary 20002.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan), and the phosphorus content is determined using the molybdenum blue absorbance method (based on the quantification of phosphorus using molybdic acid described in Hygienic Test Methods, Commentary 20002.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan). The phospholipid content (g) in 100 g of milk solids in the raw milk material is calculated using the following formula from the determined phosphorus content. Phospholipids (g / 100g) = [phosphorus content (μg) / (dairy ingredients - water content of dairy ingredients (g))] x 25.4 x (0.1 / 1000)

[0022] The production process for the skim milk of the present invention is not particularly limited as long as it is obtained by pasteurizing and concentrating skim milk obtained by separating cream from raw milk. However, it is preferable to use skim milk produced by a freezing step at any point in the production process, and it is more preferable to use frozen skim milk obtained by freezing skim milk produced without a freezing step.

[0023] By using skim concentrated milk produced through a freezing process as the skim concentrated milk of the present invention, the oily cream of the present invention can have a more preferable melt-in-the-mouth texture. The set temperature of the freezer or freezer is preferably -5°C or lower, more preferably -8°C or lower, and even more preferably -12°C or lower. The storage time under freezing is preferably 12 hours or more in the freezing equipment, more preferably 18 hours or more, and even more preferably 24 hours or more.

[0024] The cooling for freezing the skim concentrated milk may be quick freezing or slow freezing, but slow freezing is preferable from the viewpoint of more favorable achievement of the effects of the present invention. In the present invention, "quick freezing" refers to a freezing method in which the skim concentrated milk passes through an ice crystal formation temperature zone (a temperature zone below 0°C and above -5°C) within 30 minutes in the freezing step, and "slow freezing" refers to a freezing method in which the skim concentrated milk passes through an ice crystal formation temperature zone for more than 30 minutes.

[0025] When storing in a freezer, the skim concentrated milk is cooled in advance to a product temperature of preferably 10°C or less, more preferably 8°C or less, and even more preferably 5°C or less. In addition, the frozen concentrated skim milk used in producing the improving agent of the present invention may be commercially available concentrated skim milk that has been frozen, or a commercially available frozen concentrated skim milk may be used.

[0026] The reason why the effects of the present invention are more favorably obtained when the skim-fat concentrated milk used in the improving agent of the present invention has been slowly frozen is unclear, but at present it is believed to be as follows. It is believed that slow freezing of skim concentrated milk increases the concentration of inorganic salts such as phosphates locally. It is also believed that this causes the micellar casein protein contained in the skim concentrated milk to aggregate, causing the skim concentrated milk to become gel-like. By making the dispersion containing this gel-like skim concentrated milk satisfy the particle size conditions described below, the gel and the components that make up the gel become very fine and are dispersed in the improving agent of the present invention. It is believed that this makes the improving agent obtained have an appropriate viscosity, making it easier to achieve the effects of the present invention. As described below, when the improving agent of the present invention is produced using frozen skim concentrated milk, the frozen skim concentrated milk is preferably thawed to prepare thawed skim concentrated milk before use.

[0027] The improving agent of the present invention contains 50 to 90% by mass of the skim concentrated milk of the present invention, preferably skim concentrated milk satisfying the above-mentioned conditions. The content of such skim concentrated milk of the present invention is preferably 55% by mass or more or 57% by mass or more, more preferably 60% by mass or more, 62% by mass or more or 64% by mass or more, and the upper limit is preferably 88% by mass or less or 87% by mass or less, more preferably 85% by mass or less or 84% by mass or less, and even more preferably 80% by mass or less.

[0028] Therefore, in one embodiment, the improving agent of the present invention contains preferably 57 to 87% by mass, more preferably 64 to 84% by mass, and even more preferably 71 to 80% by mass of the skim-fat concentrated milk of the present invention. When the content of the skim-fat concentrated milk in the improving agent of the present invention satisfies the above range, an oily cream having good meltability in the mouth can be obtained.

[0029] <Other ingredients> As described above, the improving agent of the present invention contains 50 to 90% by mass of the skim concentrated milk of the present invention, and also contains 10 to 50% by mass of other ingredients within a range that does not impair the effects of the present invention. As described below, taking into consideration the nutritional components in the other components described below, the improving agent of the present invention preferably has a lipid content of 1 to 7 mass%, a protein content of 5 to 15 mass%, a carbohydrate content of 10 to 20 mass%, and a solid content of 15 to 35 mass%. Therefore, it is preferable that the other components other than the skim concentrated milk of the present invention are selected and contained so as to satisfy these conditions within a range that does not impair the effects of the present invention.

[0030] The improving agent of the present invention may contain other ingredients such as water, edible oils and fats, sugars, eggs and egg products, milk and dairy products, flavorings, coloring agents, preservatives, emulsifiers, thickeners, antioxidants, pH adjusters, etc.

[0031] The water is not particularly limited, and may be any of ordinary tap water, mineral water, ion-exchanged water, distilled water, etc. These waters may be used alone or in combination of two or more kinds. However, in the improver of the present invention, from the viewpoint of satisfying the solid content amount described below, the amount of water used as another component is preferably 10 to 40 mass %, more preferably 15 to 35 mass %, and even more preferably 20 to 30 mass %.

[0032] Examples of the edible oils and fats include various vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above oils and fats can be used. However, in the improving agent of the present invention, from the viewpoint of satisfying the lipid content described below, when edible oils and fats are used as other components, the amount is preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass.

[0033] Here, preferably 85% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more of the lipids contained in the improving agent of the present invention are derived from the above-mentioned skim concentrated milk, the upper limit of which is 100% by mass. By setting the ratio of the lipids derived from the above-mentioned skim milk in the lipids contained in the improving agent of the present invention within the above-mentioned range, it becomes easier to obtain an oily cream that melts well in the mouth. The reason for this is not clear at present, but it is thought that this is because the decrease in the concentration of phospholipids derived from skim milk, which account for the proportion of lipids in the improving agent of the present invention, is suppressed.

[0034] Examples of the above-mentioned sugars include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, reduced sugars, polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, etc. In addition, in the present invention, high-intensity sweeteners such as sucralose, acesulfame potassium, stevia, and aspartame can also be used as sugars. In the present invention, one or more of the above-mentioned sugars can be used. However, in the improver of the present invention, from the viewpoint of satisfying the carbohydrate content described below, the amount of sugars contained in the improver of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less or 0.5% by mass or less, and most preferably none is contained.

[0035] Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, thickening polysaccharides including glucomannan, gelatin, starches including starch and modified starch, etc. In the present invention, one or more types selected from the above thickeners can be used.

[0036] Examples of the milk and dairy products include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, processed milk, cream, cream cheese, butter, cheese, concentrated whey, ice cream, whipped cream, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, cream powder, whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drinks, milk drinks, etc., skim milk powder, protein concentrated whey powder, buttermilk, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc. From the viewpoint of improving the temporal stability of the improving agent of the present invention and the melt-in-the-mouth properties of the oily cream of the present invention, it is preferable to contain the whole milk protein, which is a dairy product, at 0.001 to 0.015 mass%, more preferably 0.002 to 0.01 mass%, and particularly preferably 0.003 to 0.008 mass%.

[0037] In the improving agent of the present invention, examples of whole milk proteins that can be used include total milk protein, milk protein concentrate, buttermilk, and buttermilk powder. Furthermore, it is preferable not to include dairy products other than whole milk proteins, such as whey protein, whey, whey powder, delactose whey, delactose whey powder, whey protein concentrate (WPC or WPI), buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, and micellar casein isolate, in order to avoid impairing the effects of the improving agent of the present invention.

[0038] Examples of the emulsifier include natural emulsifiers such as lecithin and enzyme-treated lecithin, and synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid esters. In the present invention, one or more of the above emulsifiers can be used. However, in the present invention, from the viewpoint of avoiding deterioration in the melt-in-the-mouth properties of the obtained oily cream, the amount of emulsifier contained in the improving agent of the present invention is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.1% by mass or less, and most preferably none is contained.

[0039] <Particle size of the improver of the present invention> The improving agent of the present invention is characterized in that, when the improving agent is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles. By satisfying these conditions, it becomes easier to obtain an oily cream that melts easily in the mouth.

[0040] From the viewpoint of obtaining an oily cream with better melt-in-the-mouth feel, the proportion of particles having a particle size in the range of 0.2 to 1.0 μm when the improving agent of the present invention is subjected to laser diffraction particle size distribution measurement is preferably 74% or more, more preferably 78% or more, and even more preferably 80% or more, with the upper limit being preferably 97% or less, more preferably 94% or less, and even more preferably 90% or less. Thus, in one embodiment, the proportion of particles having a particle size in the range of 0.2 to 1.0 μm is preferably 74 to 97%, more preferably 78 to 94%, and even more preferably 80 to 90%.

[0041] From the same viewpoint, the proportion of particles having a particle size in the range of 8 μm or more when subjected to laser diffraction particle size distribution measurement is preferably 3% or less, more preferably 2% or less, and even more preferably 1% or less. Furthermore, from the same viewpoint, the proportion of particles having a particle size in the range of less than 0.2 μm when subjected to laser diffraction particle size distribution measurement is preferably 5% or less, more preferably 4% or less, and even more preferably 3% or less.

[0042] In addition, from the same viewpoint, the median diameter of the improving agent of the present invention is preferably 0.3 μm or more, more preferably 0.35 μm or more, and even more preferably 0.4 μm or more, and its upper limit is preferably 0.8 μm or less, more preferably 0.7 μm or less, and even more preferably 0.6 μm or less. Therefore, in one embodiment, the median diameter of the improving agent of the present invention is preferably 0.3 to 0.8 μm, more preferably 0.35 to 0.7 μm, and even more preferably 0.4 to 0.6 μm.

[0043] In the present invention, the term "particle size distribution" refers to the degree of distribution of particle sizes contained in the target composition, unless otherwise specified. When used in the context of "particle size distribution" or "particle size", "%" indicates the amount of particles present in each particle size range, obtained by dividing the measured particle size range by volume. Furthermore, "median diameter" refers to the particle diameter at which the integrated value in the particle size distribution measured by a laser diffraction particle size distribution measuring device is 50%. In this specification, the particle size distribution is measured in a wet manner by volume-based distribution using a laser diffraction particle size distribution measuring device (for example, "SALD-2300" manufactured by Shimadzu Corporation).

[0044] <Lipid, protein, carbohydrate and solid content of the improver of the present invention> The improving agent of the present invention makes it easier to obtain an oily cream that melts in the mouth even better by satisfying specific ranges of lipid content, protein content, carbohydrate content, and solid content in addition to the conditions related to the skim-fat concentrated milk and particle size of the present invention described above.

[0045] The improving agent of the present invention preferably has a lipid amount of 1 to 7 mass%, a protein amount of 5 to 15 mass%, a carbohydrate amount of 10 to 20 mass%, and a solid content of 15 to 35 mass%, more preferably has a lipid amount of 1 to 6 mass%, a protein amount of 5 to 13 mass%, a carbohydrate amount of 10 to 19 mass%, and a solid content of 18 to 33 mass%, and even more preferably has a lipid amount of 1 to 5 mass%, a protein amount of 5 to 11 mass%, a carbohydrate amount of 10 to 18 mass%, and a solid content of 20 to 31 mass%.

[0046] Methods for adjusting the lipid content, protein content, carbohydrate content and solid content of the improving agent of the present invention to fall within the above-mentioned ranges include, for example, appropriately adjusting the solid content and content of the skim fat concentrated milk of the present invention and the content of other components.

[0047] <Properties of the improver of the present invention> The improving agent of the present invention can have any desired properties, such as a solid form such as a powder, granules, or tablet, or a fluid form such as a liquid or paste, so long as it satisfies the particle size distribution conditions and preferably further satisfies the above-mentioned conditions of the lipid content and protein content, etc. In particular, from the viewpoint of high mixability with other ingredients of the oily cream, it is preferable for the composition to be in a form having fluidity such as a liquid or paste. When the composition is in powder form, it may be freeze-dried or spray-dried.

[0048] <Method of producing the improver of the present invention> Next, the method for producing the improver of the present invention (hereinafter, simply referred to as "the production method of the present invention") will be described. The production method of the present invention is not particularly limited, and any known method may be used so long as it is possible to produce a cream melt improver having an oil phase as a continuous phase, the oil phase containing 50 to 90 mass % of skim concentrated milk with a solid content of 35 mass % or more, and in which, when the improver is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles.

[0049] A preferred embodiment of the production method of the present invention will be described below. In a preferred embodiment, the production method of the present invention includes the following steps (a) to (d) in this order. (a) A process for freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk. (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk. (c) preparing a dispersion containing 50 to 90% by mass of thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when the dispersion is subjected to a laser diffraction particle size distribution measurement;

[0050] Each step will be described in detail below. <Process (a)> In step (a), concentrated skim milk having a solid content of 35% by mass or more is frozen to obtain frozen concentrated skim milk. When freezing concentrated skim milk having a solid content of 35% by mass or more, the set temperature of the freezing equipment is preferably -5°C or lower, more preferably -8°C or lower, and even more preferably -12°C or lower. The storage time under freezing is preferably 12 hours or more in the freezing equipment, more preferably 18 hours or more, and even more preferably 24 hours or more.

[0051] The cooling for freezing the skim milk concentrate may be quick freezing or slow freezing, but slow freezing is preferred from the viewpoint of obtaining the effects of the present invention more favorably. The details of slow freezing and quick freezing in the present invention are as described above. When storing in a freezer, the skim concentrated milk is cooled in advance to a product temperature of preferably 10°C or less, more preferably 8°C or less, and even more preferably 5°C or less, prior to storage.

[0052] <Process (b)> In step (b), the frozen skim concentrated milk obtained in step (a) is thawed to obtain thawed skim concentrated milk. The method for thawing the frozen skim concentrated milk is not particularly limited, and for example, the frozen skim concentrated milk in a container can be thawed in a water bath or a hot bath, or the frozen skim concentrated milk can be thawed by placing it in a heatable container and directly heating it. It is preferable to thaw the frozen skim concentrated milk while stirring it appropriately.

[0053] As will be described later in step (c), in the production of the improving agent of the present invention, a dispersion containing 50 to 90% by mass of this thawed concentrated skim milk is prepared. In producing the improving agent of the present invention, the thawing of the frozen concentrated skim milk in step (b) and the preparation of the dispersion in step (c) described below may be carried out simultaneously. In the present invention, from the viewpoint of efficient production and stable quality of the improving agent of the present invention obtained, it is preferable to simultaneously thaw the frozen concentrated skim milk in step (b) and prepare the dispersion in step (c).

[0054] In any method for obtaining thawed skim concentrated milk, from the viewpoint of minimizing changes in flavor and properties due to heating, the upper limit of the liquid temperature in step (b) is preferably 80°C, more preferably 75°C, and even more preferably 70°C, and from the viewpoint of efficiently obtaining thawed skim concentrated milk, the upper limit is preferably 40°C or higher, more preferably 48°C or higher, and even more preferably 55°C or higher.

[0055] <Process (c)> In step (c), a dispersion containing 50 to 90% by mass of thawed concentrated skim milk is prepared, and the dispersion is heat-treated at 100° C. or higher for 1 to 60 seconds.

[0056] First, the preparation of the dispersion will be described. In the present invention, the dispersion refers to an aqueous solution, a suspension, or a liquid having an aqueous phase as the main phase with a small amount of water-insoluble components dispersed therein as the continuous phase. When preparing a dispersion containing 50 to 90% by mass of thawed skim concentrated milk, ingredients other than the thawed skim concentrated milk may be added to the thawed skim concentrated milk, or vice versa, preferably so as to satisfy the lipid content and other requirements of the improving agent of the present invention described above.

[0057] The amount of thawed skim concentrated milk in the dispersion when producing the improving agent of the present invention is preferably 55% by mass or more or 57% by mass or more, more preferably 60% by mass or more, 62% by mass or more or 64% by mass or more, even more preferably 70% by mass or more or 71% by mass or more, and the upper limit is preferably 87% by mass or less, more preferably 84% by mass or less, even more preferably 80% by mass or less. Thus, in one embodiment, the amount of thawed skim concentrated milk in the dispersion in step (c) is preferably 57 to 87% by mass, more preferably 64 to 84% by mass, even more preferably 71 to 80% by mass. As described above, in the present invention, the step of obtaining thawed concentrated skim milk in step (b) and the step of preparing a dispersion in step (c) may be carried out simultaneously.

[0058] In a preferred embodiment when these steps are carried out simultaneously, frozen concentrated skim milk is added to water, and the mixture is appropriately heated and stirred. In a more preferred embodiment, frozen concentrated skim milk is added to water in which whole milk protein has been dispersed or dissolved in an amount such that the total milk protein is 0.001 to 0.015% by mass in the improving agent of the present invention, and the mixture is appropriately heated and stirred.

[0059] In the production method of the present invention, any dispersion containing thawed concentrated skim milk at 50 to 90% by mass can be used as is as the dispersion, but it is preferable to use a dispersion that has been homogenized. By using a dispersion that has been homogenized, it becomes easy to ensure that particles having particle sizes in the range of 0.2 to 1.0 μm account for 70% or more of all particles in the improving agent of the present invention obtained, and solid-liquid separation, oil-water separation, and the like of the improving agent of the present invention obtained is preferably suppressed.

[0060] The method for homogenizing the dispersion is not particularly limited, and can usually be carried out by a method of applying pressure (homogenization pressure), for example, shear emulsification, homogenization, kneading, or the like. Examples of homogenizers used to homogenize the dispersion include a kettle-type cheese emulsifying kettle, a high-shear emulsifying kettle such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, and a disper mill.

[0061] There are no particular limitations on the pressure during homogenization (hereinafter simply referred to as "homogenization pressure"); however, from the viewpoint of facilitating the achievement of 70% or more of all particles having particle sizes in the range of 0.2 to 1.0 μm in the resulting improving agent of the present invention, and from the viewpoint of preferably suppressing solid-liquid separation, oil-water separation, and the like in the resulting improving agent of the present invention, the homogenization pressure is preferably 1.0 to 6.0 MPa, more preferably 2.5 to 5.7 MPa, and even more preferably 4.0 to 5.4 MPa.

[0062] When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used for homogenization (including the case where no homogenization pressure is applied in either stage), for example, the homogenization pressure in the first stage may be set to satisfy the above range, and the homogenization pressure in the second stage may be set to 0 to 5 MPa.

[0063] When the dispersion liquid is subjected to the homogenizer, the liquid temperature is preferably 40 to 80°C, more preferably 48 to 75°C, and further preferably 55 to 70°C. The pH of the resulting dispersion is usually 3 to 7, preferably 4 to 6.8, more preferably 5 to 6.7, and most preferably 6.0 to 6.5, from the viewpoint of suppressing changes in properties over time and easily achieving the effect of improving meltability in the mouth.

[0064] Next, the heat treatment of the dispersion will be described. By heat-treating the dispersion of the present invention, the oily cream obtained using the improving agent of the present invention tends to have good melt-in-the-mouth properties.

[0065] The reason why heat treatment of the dispersion liquid has a favorable effect is unclear, but at present the inventors believe it to be as follows. In the present invention, it is believed that the solid matter such as proteins contained in the dispersion, particularly casein protein and whey protein, are denatured, coagulated, complexed, and insolubilized in a complex manner by further heat-treating the dispersion containing the frozen and thawed skim milk. It is believed that the desirable effects are obtained by disintegrating the denatured, coagulated, complexed, and insolubilized solid matter by homogenization in the step (d) described below.

[0066] The heating temperature of the dispersion is 100° C. or higher, preferably 110° C. or higher, more preferably 120° C. or higher, and even more preferably 130° C. or higher, and the upper limit is preferably 160° C. or lower, more preferably 155° C. or lower, and even more preferably 150° C. or lower. Therefore, in one embodiment, the dispersion is heated to preferably 110 to 160° C., more preferably 120 to 155° C., and even more preferably 130 to 150° C. In addition, from the viewpoint of not impairing the flavor of the mouth melt improver for the cream having the oil phase as the continuous phase obtained by the present invention, the heating time after the temperature of the dispersion reaches the above range can be preferably 1 to 60 seconds, more preferably 1 to 30 seconds, and even more preferably 1 to 15 seconds.

[0067] There is no particular limitation on the method for heating to 100°C or higher, and examples of the method include heating methods such as UHT, HTST, batch, retort, microwave heating, etc. using direct heating methods such as injection type and infusion type, or indirect heating methods such as plate type, tubular type, and scraping type, or heating methods such as direct flame.

[0068] Of these, UHT heat treatment is preferred from the viewpoint of preventing the resulting improver of the present invention from browning or developing an unpleasant flavor. The conditions for carrying out the UHT heat treatment are not particularly limited, but the set temperature is preferably 120 to 160°C, more preferably 130 to 150°C, and even more preferably 139 to 146°C, and the treatment time is preferably 1 to 6 seconds, more preferably 2 to 6 seconds, and even more preferably 4 to 6 seconds.

[0069] <Process (d)> In step (d), the dispersion obtained in step (c) is homogenized to obtain a predetermined particle size distribution. In the present invention, the homogenization treatment preferably carried out in step (b) is also referred to as the "first homogenization treatment", and the homogenization treatment in step (d) is also referred to as the "second homogenization treatment". By undergoing step (d), it is possible to obtain the improving agent of the present invention, which is unlikely to undergo oil-water separation or thickening over time and has excellent stability over time. In addition, the flavor of the oil-based cream obtained by using the improving agent of the present invention tends to be good.

[0070] The second homogenization treatment can be performed by a known method as long as particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles when the improving agent of the present invention obtained through the second homogenization treatment is subjected to laser diffraction particle size distribution measurement, and the method of the second homogenization treatment can be the same as that of the first homogenization treatment.

[0071] As for the homogenizer used in the second homogenization step, the same equipment as that used in the first homogenization step can be selected and used. For example, a kettle-type cheese emulsification kettle, a high-speed shear emulsification kettle such as a Stephan mixer, a static mixer, an in-line mixer, a bubble homogenizer, a homomixer, a colloid mill, or a Dispermill can be used.

[0072] The homogenization pressure in the second homogenization step is not particularly limited, but from the viewpoint of increasing the stability over time of the resulting improver of the present invention, further increasing the effect of improving melt-in-the-mouth, and making the particle size distribution of the resulting improver of the present invention satisfy predetermined conditions, the homogenization pressure is preferably 5.0 MPa or more, more preferably 6.5 MPa or more, even more preferably 8.0 MPa or more or 10.0 MPa or more, and the upper limit is preferably 20.0 MPa or less, more preferably 16.5 MPa or less, and even more preferably 13.5 MPa or less. Therefore, in one embodiment, the homogenization pressure in the second homogenization step is preferably 5.0 to 20.0 MPa, more preferably 6.5 to 16.5 MPa, and even more preferably 10.0 to 13.5 MPa.

[0073] When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used for homogenization (including the case where no homogenization pressure is applied in either stage), for example, the homogenization pressure in the first stage may be set to satisfy the above range, and the homogenization pressure in the second stage may be set to 0 to 5 MPa. In the present invention, the homogenization pressure in the second homogenization step is preferably higher than the homogenization pressure in the first homogenization step.

[0074] If the homogenization pressure in the second homogenization step is set lower than that in the first homogenization step, aggregation or precipitation may occur, which may reduce stability over time and may also reduce the effect of improving melt-in-the-mouth properties. Therefore, it is preferable to set the homogenization pressure in the second homogenization step higher than that in the first homogenization step. When homogenization pressure is applied in two stages, such as when a two-stage homogenizer is used in the first homogenization process or the second homogenization process, or in both homogenization processes (including the case where homogenization pressure is not applied in either stage), the pressure set in the first stage shall be used as the standard for comparison to confirm whether it is larger or smaller.

[0075] In the present invention, the homogenization pressure in the second homogenization step is preferably 2 MPa or more higher than the homogenization pressure in the first homogenization step, more preferably 4 MPa or more higher, and even more preferably 6 MPa or more higher. The difference between the homogenization pressure in the second homogenization step and the homogenization pressure in the first homogenization step is preferably, for example, 10 MPa or less.

[0076] In the present invention, when the second homogenization step is performed, from the viewpoint of improving stability over time, the liquid temperature of the dispersion liquid to be subjected to the second homogenization step is preferably 100°C or lower, more preferably 70 to 90°C, and even more preferably 75 to 85°C. The liquid temperature of the dispersion during the second homogenization step is preferably 45 to 100°C, more preferably 50 to 90°C, and further preferably 55 to 85°C. The temperature of the dispersion liquid after being subjected to the second homogenization step may be maintained by heating or the like, but may not be heated or may not be maintained. The temperature of the dispersion liquid at the end of the second homogenization step (the outlet temperature of the homogenizer) may be lower than the temperature of the dispersion liquid to be subjected to the second homogenization step, specifically, for example, 45 to 75°C, preferably 50 to 70°C, and more preferably 55 to 65°C.

[0077] In the production method of the present invention, after step (d), a third to nth (n is an integer of 4 or more) homogenization step may be performed. However, since the effect obtained by performing further homogenization steps is small, it is preferable not to perform a homogenization step after step (d). The dispersion liquid that has been subjected to the second homogenization step may be cooled by rapid cooling, slow cooling, etc. When a cooling operation is performed, it is preferable to cool the liquid to a temperature of 20° C. or less, more preferably to cool the liquid to a temperature of 15° C. or less, and particularly preferably to cool the liquid to a temperature of 10° C. or less.

[0078] <Other processes> In addition to the above steps (a) to (d), the method for producing the improver of the present invention may optionally include other steps before or after each step, as long as the effects of the improver of the present invention are not impaired. Other steps that may be incorporated include, for example, a pH adjustment step, an enzyme treatment step, and the like.

[0079] When the production method of the present invention includes a pH adjustment step, the pH can be adjusted to preferably 3 to 6, more preferably 4 to 6, and even more preferably 4.7 to 5.8 in the pH adjustment step. Examples of methods for adjusting the pH include a method of adjusting the pH by adding an acid, and a method of treating the pH by lactic acid fermentation or the like so that the pH falls within the above-mentioned preferred range. When an acid is used so that the pH falls within the above-mentioned preferred range, the acid used may be either an inorganic acid or an organic acid, but is preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, etc., and food and drink containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and gluconic acid, which have less sourness and do not affect the flavor.

[0080] When the production method of the present invention includes an enzyme treatment step, one or more enzymes can be selected and used in the enzyme treatment step. Examples of such enzymes that can be used include amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, lipase, phospholipase, catalase, glutaminase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, and glucose oxidase. The conditions for the enzyme treatment can be set arbitrarily depending on the enzyme selected.

[0081] These other steps may be incorporated between any of the above steps (a) to (d), but preferably steps (a) and (b) are performed consecutively, more preferably steps (a) to (c) are performed consecutively, and even more preferably steps (a) to (d) are performed consecutively. Here, the term "performed consecutively" in relation to steps means that no other steps are included between each step. From the viewpoint of maximizing the effect of improving the melt-in-the-mouth properties of oily cream exhibited by the improving agent of the present invention obtained by the production method of the present invention, it is particularly preferable to perform the above steps (a) to (d) consecutively and to include no other steps other than steps (a) to (d).

[0082] It should be noted that the steps of stirring, filtering, and filling the produced improving agent of the present invention into a container are not included in the above-mentioned "other steps." In steps (a) to (d), the pH of the dispersion is usually 3 to 7, preferably 4 to 6.8, more preferably 5 to 6.7, and even more preferably 6.0 to 6.5. Therefore, the production method of the present invention does not particularly need to include the above-mentioned pH adjustment step, and preferably does not include the above-mentioned pH adjustment step.

[0083] <Oily cream of the present invention> Next, the oily cream of the present invention will be described. The oily cream of the present invention is a cream having an oil phase containing fats and oils and the above-mentioned improving agent of the present invention as a continuous phase. The fat or oil used in the oil-based cream of the present invention may be any fat or oil suitable for food use. Representative examples include fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and sunflower oil. Other examples include fats and oils that are solid at room temperature, such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, and milk fat. Furthermore, fats and oils that have been subjected to physical or chemical treatment, such as hardened oil, fractionated oil, or interesterified oil, of these edible fats and oils may also be used. Furthermore, fat or oil compositions produced from one or more fats selected from these fats and oils may also be used.

[0084] The oil composition that can be used to produce the oily cream of the present invention is not particularly limited, and may be a water-in-oil emulsion such as butter or margarine, or an oil composition that contains almost no water, such as shortening. From the viewpoint of efficient production, it is preferable to use, as the fat or oil used in the oily cream of the present invention, a water-in-oil emulsion such as butter or margarine, or a fat or oil composition containing almost no water such as shortening.

[0085] The content of the fat or oil in the oily cream of the present invention is not particularly limited, but from the viewpoint of the balance between melting in the mouth and oily feeling, it is preferably 25 to 98% by mass, more preferably 30 to 98% by mass, and even more preferably 35 to 98% by mass. In the present invention, when a raw material containing fat or oil is used, the pure fat or oil content contained in the raw material is also taken into consideration. In the oily cream of the present invention, the improving agent of the present invention is added in an amount of preferably 0.5 to 10 parts by mass, more preferably 1.0 to 7.0 parts by mass, and most preferably 1.5 to 4.0 parts by mass per 100 parts by mass of oils and fats contained in the oily cream.

[0086] In addition to the above-mentioned oils and fats and the improving agent of the present invention, other ingredients that are known to be usually used in oily creams can be optionally used in the oily cream of the present invention, so long as they do not impair the object of the present invention. Examples of the other raw materials include food ingredients and food additives such as emulsifiers, starches, fibers, thickening polysaccharides and other stabilizers, proteins, eggs, sugars, fruits, fruit juices, jams, cacao and cacao products, nut pastes, spices, water, tea, alcoholic beverages, grains, beans, vegetables, meat, seafood, coffee and coffee products, acidulants such as acetic acid, lactic acid, gluconic acid, seasonings, enzymes, flavorings, coloring agents, food preservatives, shelf life enhancers, antioxidants, pH adjusters, etc.

[0087] The method for producing the oily cream of the present invention will be described below. Examples of methods for producing the oily cream of the present invention include a method of whipping an oil or fat composition containing the improving agent of the present invention, a method of adding the improving agent of the present invention to a cream produced by whipping an oil or fat composition such as butter, margarine, shortening, or the like, and further stirring the resulting cream, and a method of adding the improving agent of the present invention to an oil or fat composition such as butter, margarine, shortening, or the like when whipping the oil or fat composition, and then whipping the cream.

[0088] The oil-based cream of the present invention can be widely used in the fields of confectionery and bread making, cooking, and prepared foods for applications such as kneading, folding, filling, sandwiching, topping, spreading, spraying, and coating. However, since the oil-based cream of the present invention has excellent meltability in the mouth, it can be particularly suitably used in the fields of confectionery and bread making for filling, sandwiching, topping, and spreads. EXAMPLES

[0089] The present invention will be described in detail below with reference to examples, although the present invention is not limited to the examples shown below.

[0090] <Details of raw materials used in the manufacture of the agent for improving the melting in the mouth of creams that have an oily continuous phase> Details are shown in Table 1. The skim milk A used was stored in a freezer at -18°C for at least 36 hours.

[0091] [Table 1]

[0092] <Production of a cream melting improver with an oil phase as the continuous phase> Modifiers Ex-1 to 3 and modifiers CEx-1 to 3 were produced based on the blending ratios (mass%) and homogenization conditions shown in Table 2. Note that only modifier Cex-3 was in powder form, and all the other modifiers were in liquid form.

[0093] Example 1 First, skim concentrated milk A was added to water heated to 55°C and stirred to obtain a dispersion (pH 6.3). Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa. The homogenized dispersion was subjected to UHT heating (140°C, 4 seconds) and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce improver Ex-1.

[0094] Example 2 First, skim concentrated milk A was added to water heated to 55°C and dispersed by stirring, and then the pH was adjusted to 5.7 using a 50% aqueous phytic acid solution to obtain a dispersion. Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa. The homogenized aqueous solution was subjected to UHT heating (140°C, 4 seconds) and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce improver Ex-2.

[0095] Example 3 First, total milk protein was added to water heated to 55°C and stirred to disperse, to prepare an aqueous solution of total milk protein. Skim concentrated milk A was added to this aqueous solution, and stirred to disperse, to obtain a dispersion (pH 6.3). Next, this dispersion was homogenized using a two-stage homogenizer, with the first stage pressure set at 4.9 MPa and the second stage pressure set at 0 MPa. The homogenized dispersion was subjected to UHT heating (140°C, 4 seconds) and then homogenized again using a two-stage homogenizer with the first stage set at 12.8 MPa and the second stage set at 2.9 MPa. The dispersion was then cooled to a liquid temperature of 5°C to produce improver Ex-3.

[0096] Comparative Example 1 The skim concentrated milk A was left to thaw in an environment of 20°C to obtain improver Cex-1. Comparative Example 2 First, skim concentrated milk A was added to water heated to 55°C and stirred for 180 minutes, and the resulting dispersion (pH 6.3) was obtained as improver Cex-2. Comparative Example 3 The skim concentrated milk A was left to thaw in an environment at 20°C, freeze-dried until the water content was 3.5% by mass, and freeze-dried and powdered to obtain the improver Cex-3.

[0097] <Measurement of particle size distribution> The particle size distribution of the modifiers Ex-1 to 3 and Cex-1 to 3 was measured under the following conditions using a laser diffraction particle size distribution analyzer (product name: SALD-2300, manufactured by Shimadzu Corporation). Refractive index: 1.60-0.20i Dispersion medium: water Pump speed: 5 Light intensity distribution: Using a batch cell, the maximum value of the light intensity distribution was adjusted with water as needed to be 35 to 75%.

[0098] [Table 2]

[0099] <Production and evaluation of oily cream> Using the improving agents Ex-1 to 3 and Cex-1 to 3 produced as described above, sugar creams, which are oil-based creams, were produced as follows based on the formulations in Table 3. The obtained butter creams were subjected to a sensory evaluation using the evaluation method described below, and the results are shown in Table 4.

[0100] [Table 3]

[0101] <Sensory evaluation> The resulting butter creams were subjected to a sensory evaluation by 12 expert panelists regarding meltability in the mouth according to the following evaluation criteria. The total scores given by the 12 expert panelists were taken as the evaluation score, and the results are shown in Table 4. Products with a score of "+" or higher were considered to pass. 55-60 points: +++, 49-54 points: ++, 42-48 points: +, 36-41 points: ±, 25-35 points: -, 24 points or less:--

[0102] <<Evaluation criteria: melt in the mouth>> 5 points: A significant improvement over the control. 3 points: Improved compared to control. 1 point: Slight improvement compared to the control. 0 points: equivalent to or weaker than the control.

[0103] [Table 4]

Claims

1. The agent for improving melt in the mouth of cream, which has an oil phase as a continuous phase and contains 50 to 90% by mass of skim concentrated milk with a solid content of 35% by mass or more, wherein, when the agent is subjected to laser diffraction particle size distribution measurement, particles having a particle size in the range of 0.2 to 1.0 μm account for 70% or more of all particles.

2. 2. The agent for improving meltability in the mouth of a cream having an oil phase as a continuous phase according to claim 1, wherein the lipid content is 1 to 7% by mass, the protein content is 5 to 15% by mass, the carbohydrate content is 10 to 20% by mass, and the solid content is 15 to 35% by mass.

3. 3. The agent for improving the meltability in the mouth of a cream having an oil phase as a continuous phase according to claim 1 or 2, wherein 85% by mass or more of the lipid contained therein is derived from concentrated skim milk.

4. A cream having an oily phase as a continuous phase, comprising the agent for improving meltability in the mouth of a cream having an oily phase as a continuous phase according to claim 1.

5. A method for producing an agent for improving meltability in the mouth of a cream having an oil phase as a continuous phase according to claim 1, comprising the following steps (a) to (d) in this order: (a) A step of freezing skim concentrated milk having a solid content of 35% by mass or more to obtain frozen skim concentrated milk. (b) thawing the frozen skim concentrated milk to obtain thawed skim concentrated milk. (c) preparing a dispersion containing 50 to 90% by mass of thawed skim concentrated milk, and subjecting the dispersion to a heat treatment at 100° C. or higher for 1 to 60 seconds; (d) homogenizing the dispersion obtained in step (c) at a pressure such that particles in the range of 0.2 to 1.0 μm account for 70% or more of the total particles when subjected to laser diffraction particle size distribution measurement;

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