Foamable oil-in-water type emulsified fat composition for normal temperature distribution whipped cream

Abstract

To provide a whipped cream for ambient distribution that does not change in firmness after refrigerated storage and passing through a filling machine, maintains shape well at room temperature, has a good mouthfeel and melts in the mouth, and to provide a foaming oil-in-water emulsified fat composition used to produce it.SOLUTION: In the entire oil-in-water type emulsified fat composition, the fat is present at 18 to 25 wt%, glucomannan at 0.0005 to 0.05 wt%, xanthan gum and / or gellan gum at 0.007 to 0.15 wt%, protein at 0.2 to 2 wt%, and emulsifier at 0.05 to 1 wt%. The solid fat content (SFC) of the fat is 60 to 80% at 20°C and 25 to 38% at 30°C. Of the emulsifiers, the composition contains 0.01 to 0.99 wt% of hydrophilic emulsifier in the aqueous phase and 0.01 to 0.99 wt% of lipophilic emulsifier in the oil phase. Further, the weight ratio of emulsifiers whose main constituent fatty acids are saturated to those whose main constituent fatty acids are unsaturated ranges from 1 to 50. Provided are a foaming oil-in-water emulsified fat composition and a whipped cream for room-temperature distribution obtained by whipping this foaming oil-in-water type emulsified fat composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a foamable oil-in-water emulsified oil composition for whipped cream to be distributed at room temperature, and to a whipped cream to be distributed at room temperature obtained by whipping the same. [Background technology]

[0002] Foamable oil-in-water emulsified oil and fat compositions melt better in the mouth than foamable water-in-oil emulsified oil and fat compositions, and because they contain less oil and are low in calories, they are in line with health-conscious consumers and are widely used for decorating cakes and the like, as bread toppings, fillings, etc. In recent years, confectionery and bakery products using whipped cream whipped with these foamable oil-in-water emulsified oil and fat compositions have been increasingly sold in supermarkets and convenience stores, raising issues regarding their melt-in-the-mouth quality, clean aftertaste, and shape retention at room temperature.

[0003] Furthermore, in recent years, in order to save labor and improve productivity, there has been an increase in the use of filling machines such as depositors to inject, fill, spread, and squeeze whipped cream into sweets and bread, and there is a demand for machine stability that ensures the cream's consistency does not change even after passing through the filling machine.

[0004] For example, Patent Document 1 discloses whipped cream that contains a dried konjac processed product prepared by combining konjac flour (glucomannan), sugar, and starch, and a stabilizer for whipped cream containing gelatin, and that prevents syneresis after refrigeration or freezing and thawing, prevents dripping, and maintains its shape well when decorated. However, the whipped cream described in the examples is described as consisting of 90 parts fresh cream, 11 parts sugar, and 10 parts gum solution (a solution containing 10% dried konjac processed product), and based on this description, the konjac flour is calculated to be 0.9% by weight, which is a large amount, resulting in poor mechanical stability and melt-in-the-mouth texture. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-278482 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide whipped cream for distribution at room temperature which does not change in hardness even when passed through a filling machine after refrigerated storage and then used, has good shape retention at room temperature thereafter, melts easily in the mouth, and has a clean aftertaste, and to provide a foamable oil-in-water emulsified oil composition to be used for producing the same. [Means for solving the problem]

[0007] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that whipped cream for distribution at room temperature, which contains specific amounts of specific SFC fats and oils, glucomannan, xanthan gum or gellan gum, protein, and a specific emulsifier, does not change in hardness when passed through a filling machine after refrigerated storage and then used, and has good shape retention at room temperature thereafter, melts easily in the mouth, and has a clean aftertaste, which led to the completion of the present invention.

[0008] That is, the first aspect of the present invention is a foamable oil-in-water emulsified oil composition, which contains, based on the total weight of the oil-in-water emulsified oil composition, 18 to 25% by weight of oil, 0.0005 to 0.05% by weight of glucomannan, 0.007 to 0.15% by weight of xanthan gum and / or gellan gum, 0.2 to 2% by weight of protein, and 0.05 to 1% by weight of an emulsifier, and the SFC of the oil is 60 to 80% at 20°C and 25 to 38% at 30°C. The present invention relates to a foamable oil-in-water emulsified oil composition for use in whipped cream that can be sold at room temperature, wherein the aqueous phase contains 0.01 to 0.99 wt % of a hydrophilic emulsifier and the oil phase contains 0.01 to 0.99 wt % of a lipophilic emulsifier, and the weight ratio of the emulsifier whose main fatty acid is saturated fatty acid to the emulsifier whose main fatty acid is unsaturated fatty acid is 1 to 50. A preferred embodiment relates to the foamable oil-in-water emulsified oil composition described above, wherein the weight ratio of glucomannan to the total amount of xanthan gum and gellan gum is 0.005 to 0.8. A second aspect of the present invention relates to a whipped cream that can be sold at room temperature, obtained by whipping the foamable oil-in-water emulsified oil composition described above. A third aspect of the present invention relates to a food product that contains the whipped cream that can be sold at room temperature. The fourth aspect of the present invention relates to a method for producing a foamable oil-in-water emulsified oil composition for use in whipped cream distributed at room temperature, the method comprising the steps of: pre-emulsifying an aqueous phase in which 0.01 to 0.99 wt% of a hydrophilic emulsifier, 0.2 to 2 wt% of a protein, 0.0005 to 0.05 wt% of glucomannan, and 0.007 to 0.15 wt% of xanthan gum and / or gellan gum are dissolved in water; and adding an oil phase in which 0.01 to 0.99 wt% of a lipophilic emulsifier is dissolved in the oil; sterilizing the resulting mixture; homogenizing the mixture; and cooling the resulting mixture. A fifth aspect of the present invention relates to a method for producing whipped cream which can be distributed at room temperature, comprising whipping the foamable oil-in-water emulsified oil composition obtained by the above-mentioned production method. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide whipped cream for distribution at room temperature that does not change in hardness even when passed through a filling machine after refrigerated storage and then used, has good shape retention at room temperature thereafter, melts easily in the mouth, and has a clean aftertaste, and a foamable oil-in-water emulsified oil composition used to produce the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. The foamable oil-in-water emulsified oil composition of the present invention is a foamable oil-in-water emulsified oil composition characterized by containing specific amounts of a specific SFC oil, glucomannan, xanthan gum and / or gellan gum, a protein, and a specific emulsifier. Whipping the foamable oil-in-water emulsified oil composition produces whipped cream. This whipped cream does not change in hardness even after refrigerated storage and passing through a filling machine, and has good shape retention at room temperature thereafter, good melt-in-the-mouth texture, and a clean aftertaste, making it suitable for distribution at room temperature.

[0011] Here, "room temperature" refers to one of three temperature ranges during delivery and storage, generally referred to as frozen, refrigerated (chilled), and room temperature, and may be, for example, 15 to 30°C or 15 to 25°C. "Distribution" refers to the process from immediately after the whipped cream is made until it is consumed.

[0012] The SFC of the fat or oil is preferably 60 to 80% at 20°C and 25 to 38% at 30°C, more preferably 68 to 78% at 20°C and 28 to 35% at 30°C. If the SFC at 20°C is less than 60%, the shape retention of the whipped cream at room temperature may be poor. If it exceeds 80%, the change in hardness of the whipped cream after passing through a filling machine may be significant, the melt-in-the-mouth property may be reduced, and the clean aftertaste may be impaired. If the SFC at 30°C is less than 25%, the shape retention of the whipped cream at room temperature may be poor. If it exceeds 38%, the melt-in-the-mouth property of the whipped cream may be reduced, and the clean aftertaste may be impaired. Here, SFC refers to solid fat content, and SFC is measured in accordance with IUPAC 2.150(a).

[0013] The content of the oil / fat is preferably 18 to 25 wt %, more preferably 19 to 22 wt %, of the entire foamable oil-in-water emulsified oil / fat composition. If the content is less than 18 wt %, the change in hardness after passing through a filling machine for whipped cream may be large, the shape retention at room temperature may be poor, the desired overrun may not be achieved, melt-in-the-mouth properties may be reduced, and the clean aftertaste may be impaired. If the content is more than 25 wt %, the change in hardness after passing through a filling machine for whipped cream may be large, melt-in-the-mouth properties may be reduced, and the clean aftertaste may be impaired.

[0014] Examples of the types of fats and oils include plant-derived fats and oils such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice bran oil, and cottonseed oil, animal-derived fats and oils such as milk fat, and fractionated oils, hardened oils, and interesterified oils of these fats and oils, and at least one selected from these groups can be used. Furthermore, when the fat and oil is a mixed oil obtained by blending multiple types of fats and oils, it is sufficient that the SFC values ​​of the mixed oil at 20°C and 30°C are within the above-mentioned ranges.

[0015] Glucomannan is a water-soluble neutral polysaccharide found in large amounts in the cell walls of coniferous trees and in konjac roots, and is a hexose consisting of D-glucose and D-mannose bonded together in a β-1,4-bond ratio of approximately 1:1.6.

[0016] The content of the glucomannan is preferably 0.0005 to 0.05% by weight, more preferably 0.001 to 0.01% by weight, and even more preferably 0.0015 to 0.015% by weight, based on the total weight of the foamable oil-in-water emulsified oil composition. If the content is less than 0.0005% by weight, the change in hardness after passing through a whipped cream filling machine may be significant, and the shape retention at room temperature may be poor. If the content is more than 0.05% by weight, the change in hardness after passing through a whipped cream filling machine may be significant, the shape retention at room temperature may be poor, and the melt-in-the-mouth texture may be poor.

[0017] Xanthan gum is a thickening polysaccharide produced by fermenting starch such as corn starch with the bacterium Xanthomonas campestris. It has a main chain of anhydroglucose in which β-D-glucose units are linked via α-1,4 bonds, and side chains consisting of D-acetylmannose, D-glucuronic acid, D-mannose, and pyruvic acid are linked to the main chain.

[0018] Gellan gum is a linear polysaccharide produced by fermentation of Pseudomonas elodea and composed of four repeating units of glucose, glucuronic acid, glucose, and rhamnose.

[0019] The foamable oil-in-water emulsified oil composition contains at least one of the xanthan gum and the gellan gum, and the total content thereof is preferably 0.007 to 0.15 wt %, more preferably 0.01 to 0.1 wt %, and even more preferably 0.015 to 0.1 wt % of the entire foamable oil-in-water emulsified oil composition. If the content is less than 0.007 wt %, the change in hardness of the whipped cream after passing through a filling machine may be significant, and the shape retention at room temperature may be poor. If the content is more than 0.15 wt %, the melt-in-the-mouth texture of the whipped cream may be reduced, and the clean aftertaste may be impaired.

[0020] Furthermore, the glucomannan content / total content (weight ratio) of the xanthan gum and gellan gum is preferably 0.005 to 0.8, more preferably 0.007 to 0.4, even more preferably 0.008 to 0.2, and particularly preferably 0.01 to 0.04, from the viewpoint of providing a better melt-in-the-mouth texture and clean aftertaste of the whipped cream.

[0021] Examples of the protein include casein protein, whey protein, soy protein, and pea protein, and at least one selected from these groups can be used. From the viewpoint of flavor, casein protein and whey protein, which are derived from milk (milk proteins), are preferred.

[0022] The protein content is preferably 0.2 to 2 wt % of the total foamable oil-in-water emulsified oil composition, more preferably 0.3 to 1.7 wt %, and even more preferably 0.5 to 1.3 wt %. If the protein content is less than 0.2 wt %, the shape retention of the whipped cream at room temperature may be poor. If the protein content is more than 2 wt %, the melt-in-the-mouth texture of the whipped cream may be impaired, and the clean aftertaste may be lost.

[0023] The content of the emulsifier is preferably 0.05 to 1 wt % of the total foamable oil-in-water emulsified oil composition, more preferably 0.1 to 0.6 wt %, and even more preferably 0.2 to 0.35 wt %. If the content of the emulsifier is less than 0.05 wt %, the desired overrun may not be obtained. If the content is more than 1 wt %, the whipped cream may melt less in the mouth or have a worse flavor.

[0024] Of the emulsifiers, the oil-in-water emulsified oil composition preferably contains 0.01 to 0.99 wt% of a hydrophilic emulsifier in the aqueous phase and 0.01 to 0.99 wt% of a lipophilic emulsifier in the oil phase. The content of the hydrophilic emulsifier is more preferably 0.03 to 0.8 wt%, even more preferably 0.05 to 0.65 wt%, and particularly preferably 0.05 to 0.5 wt%. The content of the lipophilic emulsifier is more preferably 0.02 to 0.5 wt%, even more preferably 0.03 to 0.4 wt%, and particularly preferably 0.04 to 0.3 wt%. Here, the lipophilic emulsifier refers to an emulsifier that dissolves or disperses in oil, and the hydrophilic emulsifier refers to an emulsifier that dissolves or disperses in water. HLB is used as an indicator of the degree of lipophilicity and hydrophilicity of an emulsifier, with lipophilic emulsifiers having an HLB of approximately 0 to 9 and hydrophilic emulsifiers having an HLB of approximately 7 to 20, but the degree of lipophilicity and hydrophilicity is not determined solely by the HLB.

[0025] Among the emulsifiers, the weight ratio of the emulsifier whose main constituent fatty acid is saturated fatty acid to the emulsifier whose main constituent fatty acid is unsaturated fatty acid is preferably 1 to 50, more preferably 1.5 to 25, and even more preferably 2 to 20. If the weight ratio is outside the above range, the change in hardness after passing the whipped cream through a filling machine may be large, the shape retention at room temperature may be reduced, and the melt-in-the-mouth texture may be poor.

[0026] Here, an emulsifier whose main constituent fatty acids are saturated fatty acids refers to an emulsifier whose saturated fatty acid content relative to the total constituent fatty acids is 55% by weight or more. The saturated fatty acid content is more preferably 65% ​​by weight or more, even more preferably 80% by weight or more, and particularly preferably 90% by weight or more. Furthermore, an emulsifier whose main constituent fatty acids are unsaturated fatty acids refers to an emulsifier whose unsaturated fatty acid content relative to the total constituent fatty acids is 55% by weight or more. The unsaturated fatty acid content is more preferably 65% ​​by weight or more, even more preferably 80% by weight or more, and particularly preferably 90% by weight or more.

[0027] Specific examples of emulsifiers include the following: The lipophilic emulsifiers include emulsifiers having an HLB of 0 to 9, such as polyglycerin fatty acid esters, glycerin fatty acid esters, monoglyceride derivatives in which an organic acid is bound to a monoglyceride, and sucrose fatty acid esters. More specific examples include glycerin monopalmitate, glycerin monostearate, glycerin monooleate, diglycerin monostearate, diglycerin monooleate, and tetraglycerin monostearate. esters, tetraglycerin tristearate, hexaglycerin tristearate, hexaglycerin pentastearate, decaglycerin heptabehenate, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyltartaric acid monoglyceride, sucrose laurate, sucrose palmitate, sucrose stearate, sucrose oleate, sucrose behenate, sucrose erucate, and the like.

[0028] Examples of the hydrophilic emulsifier include emulsifiers having an HLB of 7 to 20, such as polyglycerol fatty acid esters, sucrose fatty acid esters, and monoglyceride derivatives in which an organic acid is bound to a monoglyceride. More specific examples include diglycerol monostearate, diglycerol monooleate, hexaglycerol monooleate, hexaglycerol monostearate, hexaglycerol monopalmitate, hexaglycerol monomyristate, hexaglycerol monolaurate, decaglycerol monooleate, Examples of such glycerin monostearate include decaglycerin monopalmitate, decaglycerin monomyristate, decaglycerin monolaurate, citric acid monoglyceride, diacetyltartaric acid monoglyceride, sucrose dioleate, sucrose distearate, sucrose dipalmitate, sucrose dimyristate, sucrose dilaurate, sucrose monooleate, sucrose monostearate, sucrose monopalmitate, sucrose monomyristate, and sucrose monolaurate.

[0029] The foamable oil-in-water emulsified oil composition of the present invention may contain, as necessary, thickeners other than the above-mentioned glucomannan, xanthan gum, and gellan gum, milk ingredients, carbohydrates, flavoring agents, shelf-life improvers, colorants, flavoring agents, salts, antioxidants, etc., within the scope of not impairing the effects of the present invention.

[0030] Examples of thickeners other than glucomannan, xanthan gum, and gellan gum include guar gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, and microcrystalline cellulose, and at least one selected from these groups can be used. From the viewpoint of the shape retention of whipped cream at room temperature, the content of the thickener is preferably 0.01 to 0.2% by weight, more preferably 0.03 to 0.1% by weight, of the entire foamable oil-in-water emulsified oil composition. The thickener is contained in the aqueous phase.

[0031] Examples of the dairy ingredients include raw milk, cow's milk, skim milk powder, skim milk, concentrated skim milk, buttermilk, buttermilk powder, whole milk powder, concentrated whole milk, sweetened condensed milk, unsweetened evaporated milk, cheese, whey minerals, milk protein, and fresh cream, and at least one selected from these groups can be used. From the viewpoint of the flavor of whipped cream, the content of the dairy ingredients is preferably 0.5 to 15% by weight, more preferably 1 to 12% by weight, and even more preferably 2 to 10% by weight, of the entire foamable oil-in-water emulsified oil and fat composition. The dairy ingredients are contained in the aqueous phase.

[0032] The milk proteins include whey, concentrated whey, whey protein concentrate (WPC), total milk protein, caseinates such as sodium caseinate and potassium caseinate, and the like.

[0033] Examples of the carbohydrate include glucose, fructose, maltose, lactose, galactose, sucrose, oligosaccharides, and liquid sugars thereof; hydrolyzed saccharified liquid sugars such as maltose syrup and corn syrup; sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup; starches other than modified starch; and dextrin, and at least one selected from these groups can be used. The carbohydrate is contained in the aqueous phase.

[0034] From the viewpoint of the shelf life of whipped cream, the content of the carbohydrates is preferably 15 to 60 wt %, more preferably 25 to 55 wt %, and even more preferably 35 to 48 wt %, in terms of dry weight of the entire foamable oil-in-water emulsified oil composition.

[0035] Examples of the flavoring agent include those obtained by enzymatically hydrolyzing, heating, separating, fractionating, etc., the dairy raw materials, and at least one selected from these groups can be used. From the viewpoint of the flavor of whipped cream, the content of the flavoring agent is preferably 0.01 to 0.5 wt %, more preferably 0.02 to 0.3 wt %, of the entire foamable oil-in-water emulsified oil and fat composition. If the flavoring agent is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0036] Examples of the shelf life extender include those usable for food applications such as glycine, sodium acetate, lysozyme, and potassium sorbate, and at least one selected from this group can be used. The content of the shelf life extender is preferably 0.01 to 2 wt %, more preferably 0.05 to 1 wt %, of the entire foamable oil-in-water emulsified oil composition. The shelf life extender is contained in the aqueous phase.

[0037] The coloring agent may be any coloring agent suitable for food applications, regardless of whether it is a natural or artificial ingredient, and at least one selected from this group may be used. The content of the coloring agent is preferably 0.1% by weight or less, more preferably 0.05% by weight or less, of the entire foamable oil-in-water emulsified oil composition. If the coloring agent is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0038] The flavoring agent may be any flavoring agent usable for food applications, regardless of whether it is a natural or artificial ingredient, and at least one selected from this group may be used. The content of the flavoring agent is preferably 0.005 to 0.5 wt %, more preferably 0.01 to 0.2 wt %, of the total foamable oil-in-water emulsified oil composition. If the flavoring agent is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0039] The salts are not particularly limited as long as they are salts commonly used in foods, and examples thereof include sodium metaphosphate such as sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium polyphosphate, sodium chloride, potassium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, etc. At least one salt selected from these groups can be used. The content of the salts is preferably 0.01 to 0.5 wt %, more preferably 0.02 to 0.3 wt %, of the total foamable oil-in-water emulsified oil composition. The salts are contained in the aqueous phase.

[0040] Examples of the antioxidant include those that can be used for food applications and contain antioxidant components as their main components, such as vitamin E, rosemary extract, β-carotene, tea extract (catechin, etc.), and enokitake mushroom extract, and at least one selected from these groups can be used. The content of the antioxidant is preferably 0.001 to 0.5 wt %, more preferably 0.005 to 0.2 wt %, of the total foamable oil-in-water emulsified oil and fat composition. If the antioxidant is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0041] The foamable oil-in-water emulsified oil composition of the present invention and a method for producing whipped cream using the foamable oil-in-water emulsified oil composition will be exemplified below.

[0042] First, an aqueous phase is prepared by dissolving 0.01 to 0.99 wt% of a hydrophilic emulsifier, 0.2 to 2 wt% of a protein, 0.0005 to 0.05 wt% of glucomannan, and 0.007 to 0.15 wt% of xanthan gum and / or gellan gum in water based on the total weight of the foamable oil-in-water emulsified oil composition. The temperature of the aqueous phase may be 50 to 70°C, and the water used to prepare the aqueous phase may be heated as needed before mixing with the dissolved components. Separately, an oil phase is prepared by dissolving 0.01 to 0.99 wt% of a lipophilic emulsifier in 18 to 25 wt% of the total weight of an oil based on the foamable oil-in-water emulsified oil composition. The oil used to prepare the oil phase may be melted before mixing with the dissolved components, for example, by heating to 50 to 70°C. Thereafter, the obtained oil phase and aqueous phase are mixed to form a pre-emulsified mixture, followed by sterilization, followed by homogenization and cooling, and the aqueous phase and oil phase are treated in a conventional manner to obtain a foamable oil-in-water emulsified oil composition. Homogenization may also be performed before sterilization. From the viewpoint of the shape retention of whipped cream at room temperature, the homogenization pressure is preferably 4 to 20 MPa in the first stage and 2 to 5 MPa in the second stage, more preferably 5 to 15 MPa in the first stage and 2.5 to 5 MPa in the second stage, and even more preferably 6 to 10 MPa in the first stage and 3 to 5 MPa in the second stage.

[0043] Next, the resulting foamable oil-in-water emulsified oil composition is whipped to obtain whipped cream. Preferably, whipping is performed using a sealed continuous whipping machine such as Mondo Mix (Mondo Co., Ltd.) or Turbo Mix (Aikosha Seisakusho) to achieve an overrun of 75 to 150%. After whipping, the whipped product is filled into a sealed container such as a pillow bag and can be stored refrigerated at 1 to 10°C. Since the consistency remains unchanged even after passing through a filling machine after refrigeration, it can be used as whipped cream for sale at room temperature. During this whipping process, various flavoring agents can be quantitatively injected and mixed in-line. Examples of flavoring agents include fruit sauces (strawberry sauce, raspberry sauce, orange sauce, etc.), chocolate sauce, caramel sauce, green tea processed products (matcha sauce, roasted green tea sauce, etc.), coffee processed products, black tea processed products, brown sugar sauce, and Western liquor.

[0044] The overrun was measured by measuring 100 cm of the foamable oil-in-water emulsified oil composition before whipping and the obtained whipped cream. 3 Then, based on these measurements, the overrun can be calculated using the following formula:

[0045] Overrun (%) = [(100cm 3 Weight of foamable oil-in-water emulsified oil composition before whipping (volume) - (100 cm 3 Weight of whipped cream / volume] ÷ (100cm 3 (Volume of whipped cream) x 100

[0046] The whipped cream for distribution at room temperature can be suitably used for food toppings, sandwiches, fillings, toppings, etc., using a filling machine such as a depositor. Examples of such foods include confectioneries such as sponge cakes, bouches, cookies, and biscuits, and breads such as rolls, bagels, and croissants. [Example]

[0047] 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.

[0048] The materials used in the examples and comparative examples are as follows. 1) Riken Vitamin Co., Ltd. "Poem DO-100V" (HLB: 7.3, unsaturated fatty acid content: 90% by weight or more) 2) Riken Vitamin Co., Ltd. "Poem V-100" (HLB: 4.3, saturated fatty acid content: 90% or more by weight) 3) Kaneka Corporation's "Bread Lover's Milk" (protein content: 3.4% by weight, carbohydrate content: 4.8% by weight, moisture content: 87.4% by weight) 4) Yotsuba Milk Products Co., Ltd. "Skimmed Milk Powder" (protein content: 34.0% by weight, carbohydrate content: 51.1% by weight, moisture content: 3.8% by weight) 5) Yotsuba Dairy Products Co., Ltd. "Buttermilk Powder" (protein content: 31.0% by weight, carbohydrate content: 50.1% by weight, moisture content: 3.5% by weight) 6) "Casinate Potassium SPRAY" manufactured by FrieslandCampina DMV (protein content: 89.0% by weight, carbohydrate content: 0% by weight, moisture content: 5.7% by weight) 7) "Haplo" manufactured by Nippon Shinyaku Co., Ltd. (protein content: 85.8% by weight, carbohydrate content: 0% by weight, moisture content: 5.5% by weight) 8) HILMAR "Lactose HILMAR FINE GRAIN" (Protein content: 0% by weight, Carbohydrate content: 99.8% by weight, Moisture content: 0.2% by weight) 9) Sanei Toka Co., Ltd. "Hydrated Crystalline Glucose" (moisture content: 8.0% by weight) 10) "MS-500" manufactured by Sanwa Starch Co., Ltd. (moisture content: 22.0% by weight) 11) “MS-720” manufactured by Sanwa Starch Co., Ltd. (moisture content: 22.0% by weight) 12) "Sunmalto S" manufactured by Hayashibara Co., Ltd. (moisture content: 5.3% by weight) 13) "Leorex RS-H" manufactured by Shimizu Chemical Co., Ltd. (water content: 9.3% by weight) 14) "SATIAXANE CX 90" (moisture content: 9.0% by weight) manufactured by Cargill Japan Co., Ltd. 15) San-ei Gen F.F.I. Co., Ltd. "Kelcogel" (water content: 6.6% by weight) 16) Riken Vitamin Co., Ltd. "Poem DS-100A" (HLB: 7.7, saturated fatty acid content: 90% or more by weight) 17) Riken Vitamin Co., Ltd. "Poem W-60" (HLB: 9.5, saturated fatty acid content: 90% or more by weight) 18) Organo Food Tech Co., Ltd. "Polyrinsan 1-D" (sodium polyphosphate: 85% by weight, sodium metaphosphate: 12% by weight, sodium pyrophosphate: 3% by weight) 19) "Purified Sodium Citrate" manufactured by Fuso Chemical Co., Ltd. 20) "Glycine" manufactured by Organic Synthetic Chemicals Co., Ltd. 21) Riken Vitamin Co., Ltd. "Poem DS-80RF" (HLB: 6.5, saturated fatty acid content: 90% or more by weight) 22) Riken Vitamin Co., Ltd. "Poem K-30" (HLB: 3.0, saturated fatty acid content: 90% or more by weight) 23) Riken Vitamin Co., Ltd. "Poem K-37V" (HLB: 6.0, unsaturated fatty acid content: 90% by weight or more) 24) Meiji Co., Ltd. "Meiji Tokachi Fresh Cream 47" (Milk fat content: 47.3% by weight, protein content: 1.7% by weight, carbohydrate content: 2.7% by weight, moisture content: 47.9% by weight)

[0049] <Evaluation of changes in hardness of whipped cream after passing through a filling machine> The whipped creams obtained in the examples and comparative examples were evaluated for the change in hardness after passing through the depositor and storing at 20°C for 24 hours, relative to the hardness before passing through the depositor. The specific measurement methods and evaluation criteria were as follows:

[0050] Before passing through the depositor, the whipped cream was placed in a cylindrical container with a diameter of 50 mm and a depth of 20 mm, and its hardness (N) was measured using a creep meter "RE2-33005S (manufactured by Yamaden Co., Ltd.)" and a cylindrical plunger with a diameter of 16 mm at a depth of 10 mm, a speed of 5 mm / sec, and one measurement.Next, the hardness (N) of the whipped cream after passing through the depositor ("PV-4002" manufactured by Edhard) was measured in the same way, and the difference in hardness was calculated.Evaluation was based on the following criteria. ○: Less than ±0.03N, almost no change in hardness, no quality issues ×: ±0.03N or more, the hardness change is large, and there is a quality problem

[0051] <Evaluation of whipped cream shape retention> The whipped cream obtained in the Examples and Comparative Examples was passed through a depositor (Edhardt "PV-4002") and squeezed into a transparent plastic cup container using a star-shaped nozzle with a triangular pyramid shape of about 6 cm in height and about 7 cm in diameter at the base, while swirling the whipped cream to minimize the formation of cavities, and the height (H1) of the whipped cream mass was measured. Furthermore, the height (H2) of the whipped cream after 72 hours of storage at 20°C was measured, and the height retention (H2 / H1 x 100(%)) was evaluated according to the following evaluation criteria. 5 points: Height retention is 80% or more, and shape retention at room temperature is very good 4 points: Height retention is 75% or more but less than 80%, and shape retention is good at room temperature 3 points: Height retention is 70% or more but less than 75%, and there are no problems with shape retention at room temperature. 2 points: Height retention is between 60% and 70%, and shape retention at room temperature is somewhat poor 1 point: Height retention is less than 60% and shape retention at room temperature is very poor

[0052] <Evaluation of the texture of whipped cream> Ten experienced panelists took the whipped creams obtained in the Examples and Comparative Examples and evaluated the melt-in-the-mouth texture and clean aftertaste on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: (melts in the mouth) 5 points: Compared to Example 2, it melts in the mouth very well. 4 points: Equivalent to Example 2, melts in the mouth well 3 points: Compared to Example 2, the melt-in-the-mouth texture is slightly inferior, but the quality is not affected. 2 points: Compared to Example 2, it melts poorly in the mouth. 1 point: Compared to Example 2, the melt-in-the-mouth texture is very poor.

[0053] (Clean aftertaste) 5 points Compared to Example 2, the aftertaste is very clean and the texture is very good. 4 points: Equivalent to Example 2, with a clean aftertaste 3 points: Compared to Example 2, the clean aftertaste is slightly inferior, but the quality is still acceptable. 2 points: Compared to Example 2, the aftertaste is not as clean. 1 point: Compared to Example 2, the clean aftertaste is very poor

[0054] <Overall rating of whipped cream> A comprehensive evaluation was conducted based on the results of the evaluation of the change in hardness of the whipped cream after it passed through the filling machine, its shape retention, its melt-in-the-mouth quality, and the clean aftertaste. The evaluation criteria were as follows: A: The change in hardness of the whipped cream after passing through the filling machine is ○, and the shape retention is 5 or 4 points, and the evaluation of the melt-in-the-mouth texture and clean aftertaste is both 4.0 to 5.0 points. B: The change in hardness of the whipped cream after passing through the filling machine is ○, the shape retention is 5 or 4 points, and the evaluations of melt-in-the-mouth feel and clean aftertaste are both 3.5 to 5.0 points, with at least one point being 3.5 to 4.0 points. C: The change in hardness of the whipped cream after passing through the filling machine is ○, the shape retention is 3 points, and the melt-in-the-mouth and clean aftertaste are both rated at 3.0 to 5.0 points, or the change in hardness of the whipped cream after passing through the filling machine is ○, the shape retention is 5 or 4 points, and the melt-in-the-mouth and clean aftertaste are both rated at 3.0 to 5.0 points, with at least one rating of 3.0 to 3.5 points. D: The change in hardness of the whipped cream after passing through the filling machine is ○, the shape retention is 2 points, and the melt-in-the-mouth and clean aftertaste are both rated at 2.0 to 5.0 points, or the change in hardness of the whipped cream after passing through the filling machine is ○, the shape retention is 5, 4, or 3 points, and the melt-in-the-mouth and clean aftertaste are both rated at 2.0 to 5.0 points, with at least one being 2.0 to 3.0 points. E: The change in hardness of the whipped cream after passing through the filling machine is ×, or the shape retention is 1 point, or the melt-in-the-mouth and clean aftertaste are evaluated as less than 2 points at least once.

[0055] (Production Example 1) Preparation of Mixed Oil 1 80 parts by weight of hardened palm kernel oil (manufactured by Kaneka Corporation), 10 parts by weight of palm olein (manufactured by Kaneka Corporation), and 10 parts by weight of palm double olein (manufactured by Kaneka Corporation) were heated to melt and mixed to obtain mixed oil 1. The SFC of the obtained mixed oil 1 was 71.9% at 20°C and 27.4% at 30°C.

[0056] (Production Example 2) Preparation of Mixed Oil 2 95 parts by weight of hardened palm kernel oil (manufactured by Kaneka Corporation) and 5 parts by weight of palm stearin (manufactured by Kaneka Corporation) were heated to melt and mixed to obtain mixed oil 2. The SFC of the obtained mixed oil 2 was 88.0% at 20°C and 39.7% at 30°C.

[0057] Example 1: Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature According to the formulation shown in Table 1, 20.0 parts by weight of mixed oil 1 was heated and melted at 65°C, and 0.05 parts by weight of diglycerin monooleate and 0.03 parts by weight of glycerin monostearate were uniformly dissolved in the mixed oil to prepare an oil phase.

[0058] Separately, 3.0 parts by weight of glucose, 44.0 parts by weight of starch syrup, 4.0 parts by weight of maltose, 3.0 parts by weight of milk, 2.3 parts by weight of skim milk powder, 0.1 parts by weight of buttermilk powder, 0.04 parts by weight of potassium caseinate, 0.08 parts by weight of sodium caseinate, 4.0 parts by weight of lactose, 0.19 parts by weight of diglycerin monostearate, 0.03 parts by weight of diacetyltartaric acid fatty acid monoglyceride, 0.002 parts by weight of glucomannan, 0.060 parts by weight of xanthan gum, 0.015 parts by weight of gellan gum, 0.08 parts by weight of condensed phosphate, 0.04 parts by weight of sodium citrate, and 0.2 parts by weight of glycine were dissolved in 18.783 parts by weight of added water to prepare an aqueous phase at 65 ° C.

[0059] The aqueous phase and the oil phase were mixed and pre-emulsified at approximately 60°C. This pre-emulsion was preheated to 78°C using a plate heater, then directly sterilized by contact with 140°C steam for 3 seconds, then cooled to 78°C using a vacuum cooler, then cooled to 60°C using a plate cooler, and then homogenized using a high-pressure homogenizer at a pressure of 7MPa (first stage) and 3MPa (second stage). The mixture was then cooled stepwise to 7°C and aged for 12 hours to obtain a foamable oil-in-water emulsified oil composition. The resulting foamable oil-in-water emulsified oil composition was whipped using a continuous whipping machine to produce whipped cream with 100% overrun. The whipped cream was then sealed in a sterile bag and stored at 5°C. The whipped cream stored at 5°C for 30 days was passed through a depositor to decorate it. The evaluation results of the whipped cream are shown in Table 1.

[0060] [Table 1]

[0061] (Examples 2 to 4, Comparative Examples 1 and 2) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature According to the formulation of Table 1, the amount of glucomannan was changed to 0.001 parts by weight (Example 2), 0.010 parts by weight (Example 3), 0.050 parts by weight (Example 4), not added (Comparative Example 1), or 0.075 parts by weight (Comparative Example 2), and the total amount was adjusted with added water. A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, and whipped to prepare whipped cream. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor to be decorated. The evaluation results are shown in Table 1.

[0062] As is clear from the results in Table 1, all of the whipped creams (Examples 1 to 4) obtained by whipping oil-in-water emulsified oil compositions in which the glucomannan content was in the range of 0.0005 to 0.05 wt % of the total oil-in-water emulsified oil composition were evaluated favorably in terms of change in hardness after passing through a filling machine, shape retention, melt-in-the-mouth feel, and clean aftertaste.

[0063] On the other hand, whipped cream obtained by whipping an oil-in-water emulsified oil composition that did not contain glucomannan (Comparative Example 1) was evaluated as having poor change in hardness and shape retention after passing through a filling machine, and was given an overall rating of E. Also, whipped cream obtained by whipping an oil-in-water emulsified oil composition that had a high glucomannan content of 0.075 wt% of the entire oil-in-water emulsified oil composition (Comparative Example 2) was evaluated as having poor change in hardness, shape retention, and melt-in-the-mouth property after passing through a filling machine, and was given an overall rating of E.

[0064] (Examples 5 to 8, Comparative Examples 3 and 4) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature According to the formulations in Table 2, the amounts of xanthan gum and gellan gum were changed to 0.012 parts by weight and 0.005 parts by weight (Example 5), 0.100 parts by weight and 0.025 parts by weight (Example 6), 0.088 parts by weight and no addition (Example 7), no addition and 0.088 parts by weight (Example 8), 0.004 parts by weight and 0.001 parts by weight (Comparative Example 3), or 0.160 parts by weight and 0.040 parts by weight (Comparative Example 4), and the total amount was adjusted with added water. A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, and whipped to prepare whipped cream. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor for decoration. The evaluation results are shown in Table 2.

[0065] [Table 2]

[0066] As is clear from the results in Table 2, all of the whipped creams (Examples 1, 5 to 8) obtained by whipping oil-in-water emulsified oil compositions in which the total content of xanthan gum and gellan gum was in the range of 0.007 to 0.15 wt% were evaluated as good in terms of change in hardness after passing through a filling machine, shape retention, melt-in-the-mouth, and clean aftertaste. On the other hand, the whipped cream (Comparative Example 3) obtained by whipping an oil-in-water emulsified oil composition in which the total content of xanthan gum and gellan gum was low at 0.005 wt% was evaluated as bad in terms of change in hardness after passing through a filling machine and shape retention, and was given an overall rating of E. Furthermore, the whipped cream (Comparative Example 4) obtained by whipping an oil-in-water emulsified oil composition in which the total content of xanthan gum and gellan gum was high at 0.200 wt% was evaluated as bad in terms of melt-in-the-mouth and clean aftertaste, and was given an overall rating of E.

[0067] Examples 9 and 10: Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained and whipped to prepare whipped cream in the same manner as in Example 1, except that the amount of skim milk powder was changed to 1.0 part by weight (Example 9) or 5.0 parts by weight (Example 10) according to the formulation in Table 3 and the total amount was adjusted with added water. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor to be decorated. The evaluation results are shown in Table 3.

[0068] [Table 3]

[0069] As is clear from the results in Table 3, all of the whipped creams (Examples 1, 9 and 10) obtained by whipping oil-in-water emulsified oil compositions having a protein content in the range of 0.2 to 2 wt % of the total oil-in-water emulsified oil composition were evaluated as having good hardness change after passing through a filling machine, shape retention, melt-in-the-mouth feel, and clean aftertaste.

[0070] (Example 11, Comparative Examples 5 and 6) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature

[0071] A foamable oil-in-water emulsified oil composition was obtained and whipped to prepare whipped cream in the same manner as in Example 1, except that the amount of mixed oil 1 was changed to 22.0 parts by weight (Example 11), 15.0 parts by weight (Comparative Example 5), or 26.0 parts by weight (Comparative Example 6) according to the formulation in Table 3 and the total amount was adjusted with added water. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor to be decorated. The evaluation results are shown in Table 3.

[0072] Comparative Example 7: Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that Mixed Oil 1 was changed to Mixed Oil 2 according to the formulation in Table 3, and whipped to prepare whipped cream. The prepared whipped cream was stored under the same conditions as in Example 1, and then passed through a depositor to be decorated. The evaluation results are shown in Table 3.

[0073] As is clear from the results in Table 3, all of the whipped creams (Examples 1, 9 to 11) obtained by whipping an oil-in-water emulsified oil composition containing 18 to 25% by weight of oils (mixed oils) with an SFC of 60 to 80% at 20°C and 25 to 38% at 30°C were evaluated as good in terms of change in hardness after passing through a filling machine, shape retention, melt-in-the-mouth quality, and clean aftertaste. On the other hand, the whipped cream (Comparative Example 5) obtained by whipping an oil-in-water emulsified oil composition containing only 15.0% by weight of oils (mixed oils) with an SFC of 60 to 80% at 20°C and 25 to 38% at 30°C was evaluated as bad in terms of change in hardness after passing through a filling machine, shape retention, melt-in-the-mouth quality, and clean aftertaste, and was evaluated as E in terms of change in hardness after passing through a filling machine. In addition, whipped cream (Comparative Example 6) obtained by whipping an oil-in-water emulsified oil composition containing a high content of mixed oils (oils and fats) with an SFC of 60 to 80% at 20 ° C. and 25 to 38% at 30 ° C., as much as 26.0 wt%, was evaluated poorly in terms of change in hardness after passing through a filling machine, melting in the mouth, and clean aftertaste, and was given an overall rating of E. Furthermore, as is clear from the results in Table 3, whipped cream (Comparative Example 7) obtained by whipping an oil-in-water emulsified oil composition using high SFC oils (mixed oils), both of which were 88.0% at 20 ° C. and 39.7% at 30 ° C., was evaluated poorly in terms of change in hardness after passing through a filling machine, melting in the mouth, and clean aftertaste, and was given an overall rating of E.

[0074] (Examples 12 to 14, Comparative Examples 8 to 9) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature Foamable oil-in-water emulsified oil and fat compositions were obtained and whipped to prepare whipped cream in the same manner as in Example 1, except that the amount of emulsifier was changed according to the formulation in Table 4 and the total amount was adjusted with added water. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor for decoration. The evaluation results are shown in Table 4.

[0075] (Example 15) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained and whipped to prepare whipped cream in the same manner as in Example 1, except that no carbohydrates other than lactose were added, the amount of lactose was changed to 10.0 parts by weight, and the total amount was adjusted with added water according to the formulation in Table 4. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor to be decorated. The evaluation results are shown in Table 4.

[0076] [Table 4]

[0077] As is clear from the results in Table 4, all of the whipped creams (Examples 1, 12 to 15) obtained by whipping oil-in-water emulsified oil compositions in which the weight ratio of emulsifiers whose main constituent fatty acids are saturated fatty acids to emulsifiers whose main constituent fatty acids are unsaturated fatty acids was in the range of 1 to 50 were evaluated as good in terms of change in hardness after passing through a filling machine, shape retention, melt-in-the-mouth, and clean aftertaste. On the other hand, the whipped cream (Comparative Example 8) obtained by whipping an oil-in-water emulsified oil composition in which the weight ratio of emulsifiers whose main constituent fatty acids are saturated fatty acids to emulsifiers whose main constituent fatty acids are unsaturated fatty acids was as low as 0.6 was evaluated as bad in terms of change in hardness after passing through a filling machine and shape retention, and the overall rating was E. Furthermore, whipped cream (Comparative Example 9) obtained by whipping an oil-in-water emulsified oil composition that did not contain any emulsifier whose main fatty acid is an unsaturated fatty acid among the emulsifiers in the entire oil-in-water emulsified oil composition showed poor evaluations of change in hardness after passing through a filling machine, shape retention, and melt-in-the-mouth, and was given an overall rating of E.

[0078] (Example 16) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that 0.24 parts by weight of diglycerol monostearate and 0.01 parts by weight of citric acid monoglyceride were added to the oil phase according to the formulation in Table 5, 0.02 parts by weight of diglycerol monooleate added to the oil phase was added to the aqueous phase, 0.19 parts by weight of diglycerol monostearate added to the aqueous phase was not added, and the total amount was adjusted with added water. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor for decoration. The evaluation results are shown in Table 5.

[0079] (Example 17) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 1, except that the diglycerin monooleate ester added to the oil phase was changed from 0.05 parts by weight to 0.02 parts by weight, 0.01 parts by weight of citric acid monoglyceride was also added to the oil phase, the diglycerin monostearate ester added to the water phase was changed from 0.19 parts by weight to 0.24 parts by weight, and the total amount was adjusted with added water, according to the formulation in Table 5. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor for decoration. The evaluation results are shown in Table 5.

[0080] (Example 18) Preparation of foamable oil-in-water emulsified oil composition and whipped cream for distribution at room temperature A foamable oil-in-water emulsified oil composition was obtained in the same manner as in Example 17, except that 3.0 parts by weight of fresh cream was added to the aqueous phase according to the formulation in Table 5 and the total amount was adjusted with added water, and whipped cream was prepared. The whipped cream thus prepared was stored under the same conditions as in Example 1, and then passed through a depositor for decoration. The evaluation results are shown in Table 5.

[0081] [Table 5]

[0082] As is clear from the results in Table 5, all of the whipped creams (Examples 1, 16 to 18) obtained by whipping oil-in-water emulsified oil compositions in which the aqueous phase contained 0.01 to 0.99 wt % of a hydrophilic emulsifier and the oil phase contained 0.01 to 0.99 wt % of a lipophilic emulsifier, and the weight ratio of emulsifiers whose main fatty acids are saturated fatty acids to emulsifiers whose main fatty acids are unsaturated fatty acids was in the range of 1 to 50, were evaluated as having good hardness after passing through a filling machine, good shape retention, good melt-in-the-mouth feel, and a clean aftertaste.

Claims

1. A foamable oil-in-water emulsified oil composition, The oil-in-water emulsified oil and fat composition contains 18 to 25% by weight of oils and fats, 0.0005 to 0.05% by weight of glucomannan, 0.007 to 0.15% by weight of xanthan gum and / or gellan gum, 0.2 to 2% by weight of protein, and 0.05 to 1% by weight of an emulsifier, The SFC of the oil or fat is 60 to 80% at 20°C and 25 to 38% at 30°C, Among the emulsifiers, the aqueous phase contains 0.01 to 0.99% by weight of a hydrophilic emulsifier, and the oil phase contains 0.01 to 0.99% by weight of a lipophilic emulsifier, in the entire oil-in-water emulsified oil composition; and Among the emulsifiers, the weight ratio of the emulsifier whose main constituent fatty acid is saturated fatty acid to the emulsifier whose main constituent fatty acid is unsaturated fatty acid is 1 to 50; A foamable oil-in-water emulsified oil composition for use in whipped cream distributed at room temperature.

2. The foamable oil-in-water emulsified oil composition according to claim 1, wherein the weight ratio of glucomannan to the total amount of xanthan gum and gellan gum is 0.005 to 0.

8.

3. Whipped cream for distribution at room temperature, obtained by whipping the foamable oil-in-water emulsified oil composition according to claim 1 or 2.

4. A food product comprising the whipped cream for distribution at room temperature according to claim 3.

5. A method for producing a foamable oil-in-water emulsified oil composition, the oil comprising 18 to 25% by weight of the total oil-in-water emulsified oil composition, and the SFC of the oil being 60 to 80% at 20°C and 25 to 38% at 30°C, comprising: In the entire foamable oil-in-water emulsified oil composition, 0.01 to 0.99% by weight of a hydrophilic emulsifier, 0.2 to 2% by weight of a protein, 0.0005 to 0.05% by weight of glucomannan, and 0.007 to 0.15% by weight of xanthan gum and / or gellan gum are dissolved in water in an aqueous phase, an oil phase prepared by dissolving 0.01 to 0.99% by weight of a lipophilic emulsifier in the oil or fat in the entire foamable oil-in-water emulsified oil or fat composition is added thereto to pre-emulsify the oil or fat; The method is characterized in that the pasteurization is followed by homogenization and then cooling. A method for producing a foamable oil-in-water emulsified oil composition for use in whipped cream distributed at room temperature.

6. A method for producing whipped cream that can be distributed at room temperature, comprising whipping the foamable oil-in-water emulsified oil composition obtained by the method of claim 5.

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