Emulsified composition for whipped cream

Abstract

To provide whipped cream that achieves enhanced storage stability such as suppression of syneresis and improved shape retention by means of a cellulose-based stabilizer, while also allowing excellent texture and flavor.SOLUTION: An emulsified composition for whipped cream comprises a cellulose-based stabilizer and plant-derived milk, wherein the cellulose-based stabilizer comprises carboxymethyl cellulose and a salt thereof or powdered cellulose, and wherein the plant-derived milk is soymilk.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an emulsion composition for whipped cream. [Background technology]

[0002] The mainstream (oil-in-water type) emulsion compositions for whipped cream used in confectionery, bread, etc. are compositions (dairy products) containing animal milk ingredients such as milk, milk fat, whole milk powder, skim milk powder, whey minerals, lactose, etc. However, in recent years, due to allergies, religious reasons, or health consciousness, emulsion compositions using plant-based soy milk instead of animal milk ingredients have been attracting attention.

[0003] For example, Japanese Patent Laid-Open Publication No. 60-153757 (Patent Document 1) discloses soy milk whipped cream that is made by mixing and homogenizing 50 to 70% by weight of soy milk containing 1.5 to 5% by weight of soybean non-fat solids in the soy milk with 50 to 30% by weight of an oil and fat composition that contains 0.5 to 5% by weight of an emulsifier and has a melting point of 20 to 40°C. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 153757 / 1983

[0005] However, it has been found that when this composition is subjected to thermal changes such as freezing (thawing) or storage treatment, quality deterioration such as aggregation, separation, syneresis, loss of flavor, and browning occurs. Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have therefore discovered that the use of a cellulose-based stabilizer improves storage stability, such as preventing syneresis, and shape retention, and results in a whipped cream with excellent texture and flavor, and have completed the present invention.

[0007] That is, the present invention includes the following (1) to (4). (1) An emulsion composition for whipped cream, comprising a cellulose-based stabilizer and vegetable milk. (2) The emulsion composition for whipped cream according to (1), wherein the cellulose-based stabilizer is carboxymethyl cellulose and its salt or powdered cellulose. (3) The emulsion composition for whipped cream according to any one of (1) to (2), wherein the vegetable milk is soy milk. (4) The emulsion composition for whipping cream according to any one of (1) to (2), which does not contain milk fat derived from cow's milk. (5) The emulsion composition for whipped cream according to any one of (1) to (2), characterized in that the cellulose-based stabilizer is contained in an amount ranging from 0.1 to 5.0 parts by weight relative to 100 parts by weight of the soy milk. [Effects of the Invention]

[0008] According to the present invention, by using a cellulose-based stabilizer, it is possible to obtain whipped cream that has improved storage stability, such as prevention of syneresis, and shape retention, and that is also excellent in texture and flavor. [Means for solving the problem]

[0009] The present invention will be described in detail below. In the present invention, "to" includes the extreme values. That is, "X to Y" includes the values ​​X and Y at both ends.

[0010] The present invention provides an emulsion composition for whipped cream, which comprises a cellulose-based stabilizer and vegetable milk.

[0011] <Cellulose-based stabilizer> As the cellulose-based stabilizer of the present invention, cellulose powders such as powdered cellulose, crystalline cellulose, and microcrystalline cellulose, cellulose derivatives such as carboxymethyl cellulose (CMC) and hydroxypropyl methyl cellulose (HPMC), and fine cellulose fibers such as cellulose nanofibers and microfibril cellulose can be used, but in order to achieve appropriate anti-syringe properties, shape retention, and texture, it is preferable to use powdered cellulose and carboxymethyl cellulose.

[0012] <Powdered cellulose> The powdered cellulose of the present invention can be obtained by subjecting a pulp raw material to acid hydrolysis with a mineral acid such as hydrochloric acid, sulfuric acid or nitric acid, followed by crushing the resulting pulp, or by mechanically crushing pulp that has not been subjected to acid hydrolysis.

[0013] Such pulp raw materials include, but are not limited to, pulp derived from broad-leaved trees, pulp derived from coniferous trees, pulp derived from linters, and pulp derived from non-wood sources.

[0014] In addition, in the present invention, the pulping method (cooking method) is not particularly limited, and examples include sulfite cooking, kraft cooking, soda-quinone cooking, and organosolv cooking. Of these, kraft pulp is preferred from an environmental perspective.

[0015] The pulp raw material of the present invention is not particularly limited and may be either wet pulp in a slurry state or dry pulp made by dehydrating and drying the slurry into a sheet, but it is preferable to use dry pulp (pulp sheet) because of its ease of handling.

[0016] It is important that the powdered cellulose obtained in this way has an average particle size of 5 to 75 μm. If the average particle size is less than 5 μm, the cellulose fibers will be too fine, making it difficult to obtain shape retention when used in foods. If the average particle size exceeds 75 μm, the cellulose fibers will be easily felt, resulting in a poor texture.

[0017] It is important that the powdered cellulose used in the present invention has an accumulation distribution calculated from the particle size distribution, in which powdered cellulose with a particle diameter of 100 μm or more is in the range of 0 to 45.0 volume %, powdered cellulose with a particle diameter of 200 μm or more is in the range of 0 to 25.0 volume %, powdered cellulose with a particle diameter of 300 μm or more is in the range of 0 to 12.0 volume %, and powdered cellulose with a particle diameter of 600 μm or more is in the range of 0 to 2.0 volume %.

[0018] The powdered cellulose used in the present invention preferably has an average degree of polymerization of 100 to 2500, a degree of crystallinity of 60 to 90%, and an average fiber length of 0.1 to 1.0 mm.

[0019] In order for the powdered cellulose used in the present invention to exhibit a greater syneresis preventing effect in the emulsion composition for whipped cream of the present invention, it is particularly preferable that the powdered cellulose used in the present invention satisfy the following conditions (A1) to (E1). (A1) The average particle size of the powdered cellulose is 30 to 67 μm, (B1) Powdered cellulose having a particle diameter of 100 μm or more is in the range of 16.0 to 37.0% by volume in terms of accumulation distribution calculated from particle size distribution. (C1) Powdered cellulose having a particle diameter of 200 μm or more is in the range of 4.0 to 16.0% by volume in terms of accumulation distribution calculated from particle size distribution. (D1) Powdered cellulose having a particle diameter of 300 μm or more is in the range of 0 to 10.0% by volume in terms of accumulation distribution calculated from particle size distribution. (E1) Powdered cellulose having a particle diameter of 600 μm or more is in the range of 0 to 2.0% by volume or less in the accumulation distribution calculated from the particle size distribution.

[0020] Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 300 to 1500, a degree of crystallinity in the range of 75 to 90%, and an average fiber length in the range of 0.2 to 1.0 mm.

[0021] In order for the powdered cellulose used in the present invention to better exhibit texture-improving or shape-retaining effects in the emulsion composition for whipped cream of the present invention, it is particularly preferable that the powdered cellulose used in the present invention satisfy the following conditions (A2) to (E2). (A2) The average particle size of the powdered cellulose is 10 to 40 μm, (B2) Accumulation distribution of powdered cellulose with a particle diameter of 100 μm or more calculated from the particle size distribution The range is 2.0 to 45.0% by volume. (C2) Accumulation distribution of powdered cellulose with a particle diameter of 200 μm or more calculated from the particle size distribution The range is 0 to 14.0% by volume. (D2) Accumulation distribution of powdered cellulose with a particle diameter of 300 μm or more calculated from the particle size distribution The range is 0 to 10.0% by volume. (E2) Accumulation distribution of powdered cellulose with a particle diameter of 600 μm or more calculated from the particle size distribution The range is 0 to 1.0% by volume.

[0022] Furthermore, such powdered cellulose preferably has an average degree of polymerization in the range of 100 to 1000, a degree of crystallinity in the range of 70 to 90%, and an average fiber length in the range of 0.1 to 0.8 mm.

[0023] In order for the powdered cellulose used in the present invention to more effectively improve texture or exhibit water absorption (water retention) properties, the apparent specific gravity is preferably in the range of 0.1 to 0.6 g / ml, more preferably in the range of 0.1 to 0.45 g / ml, and even more preferably in the range of 0.15 to 0.4 g / ml.

[0024] Furthermore, the powdered cellulose used in the present invention can be prepared by pulverizing the powdered cellulose raw material with other organic and / or inorganic components, either alone or in any mixture of two or more kinds in any ratio, for the purpose of imparting or improving functionality, as long as the effects of the present invention are not impaired. Furthermore, the powdered cellulose can be subjected to chemical treatment as long as the degree of polymerization of the natural cellulose used as the raw material is not significantly impaired.

[0025] (Measuring the average particle size and particle size distribution of powdered cellulose) A laser diffraction particle size distribution analyzer (Mastersizer 2000, manufactured by Spectris Inc., Malvern Division) was used. 0.5 g of the sample to be measured was placed in a 100 ml beaker, 60 ml of 0.5% hexametaphosphate solution was added, and the sample was treated for 2 minutes at 20% output using an ultrasonic treatment device from Dr. Hielscher GmbH. The treated sample was used for measurement. The measurement principle used was laser scattering, and the particle size distribution was expressed as an accumulation distribution, with the value at which the accumulation distribution reached 50% being the average particle size.

[0026] In addition, the percentage of powdered cellulose with a particle size of 100 μm or more, the percentage of powdered cellulose with a particle size of 200 μm or more, the percentage of powdered cellulose with a particle size of 300 μm or more, and the percentage of powdered cellulose with a particle size of 600 μm or more were each calculated from the total accumulation distribution.

[0027] (Degree of polymerization of powdered cellulose) The degree of cellulose polymerization was determined by the viscosity measurement method using copper ethylenediamine described in the 16th edition of the Japanese Pharmacopoeia, Section 2, Microcrystalline Cellulose Identification Test. For the range that cannot be measured using the method described in Section 2, the limiting viscosity can be measured using, for example, the RPV-1 fully automated viscosity measurement system for pulp and polymers (manufactured by RHEOTEK), and then calculated from the equation [η] = 0.909 × DP0.85 (Equation 2 in the literature) described in "VISCOSITY MEASUREMENTS OF CELLULOSE / SO2-AMINE DIMETHYLSULFOXIDE SOLUTION" (Isogai et al., 1998).

[0028] (Crystallization of powdered cellulose) The degree of crystallinity was determined by measuring the X-ray diffraction of the sample. An appropriate amount of sample was placed in a glass cell and measured using an X-ray diffraction analyzer (LabX XRD-6000, Shimadzu Corporation). The degree of crystallinity was calculated using the method of L. Segal, J. J. Greely, et al., Text. Res. J., 29, 786, 1959, and the method of Kamide et al. (K. Kamide et al., Polymer J., 17, 909, 1985). The diffraction intensity from 2θ = 10° to 30° in the X-ray diffraction pattern was used as the baseline, and the crystallinity was calculated using the following formula from the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous portion at 2θ = 18.5°. Xc = (I002c - Ia) / I002c × 100 Xc = Crystallinity of cellulose (%) I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of amorphous part

[0029] (average fiber length of powdered cellulose) The average fiber length was measured using a fiber tester (manufactured by Lorentzen & Wettre Co.) In the present invention, the average fiber length refers to the length-weighted average fiber length.

[0030] (Apparent specific gravity of powdered cellulose) According to the usual method, 10 g of sample was placed in a 100 mL graduated cylinder and the bottom of the graduated cylinder was tapped until the height of the sample stopped decreasing. The scale on the flattened surface was then read to measure the volume per 10 g of sample, and the weight per unit volume (1 mL) was calculated to obtain the apparent specific gravity (g / mL). The higher the apparent specific gravity, the smaller the bulk and more compact the powder.

[0031] <Carboxymethylcellulose or its salt> The carboxymethyl cellulose used in the present invention may be in the form of a salt (hereinafter, these may be collectively referred to as CMC). Such CMC preferably has a carboxymethyl substituent per glucose unit (hereinafter, sometimes referred to as "degree of substitution" or "CM-DS") of 0.01 to 1.5, more preferably 0.01 to 1.0, even more preferably 0.01 to 0.5, and particularly preferably 0.1 to 0.5.

[0032] The degree of carboxymethyl substitution is measured as follows: Weigh out approximately 2.0 g of sample and place it in a 300 mL Erlenmeyer flask with a stopper. Add 100 mL of nitric acid methanol (1000 mL of methanol plus 100 mL of special-grade concentrated nitric acid) and shake for 3 hours to convert carboxymethyl cellulose salt (CMC) to H-CMC (hydrogen-form carboxymethyl cellulose). Weigh out 1.5-2.0 g of the bone-dry H-CMC and place it in a 300 mL Erlenmeyer flask with a stopper. Wet the H-CMC with 15 mL of 80% methanol, add 100 mL of 0.1 N NaOH, and shake for 3 hours at room temperature. Using phenolphthalein as an indicator, back-titrate the excess NaOH with 0.1 N H2SO4, and calculate the degree of carboxymethyl substitution (DS value) using the following formula: A = [(100 × F' - 0.1N-H2SO4 (mL) × F) × 0.1] / (bone-dry mass of H-CMC (g)) Carboxymethyl substitution degree = 0.162 x A / (1 - 0.058 x A) F': Factor of 0.1N-H2SO4 F: Factor of 0.1N NaOH.

[0033] Furthermore, it is important that the viscosity of the CMC used in the present invention as an aqueous solution having a solid content of 1% by mass, measured at 25°C with a Brookfield viscometer, is 5 to 300 mPa·s, preferably 10 to 280 mPa·s, and more preferably 15 to 260 mPa·s.

[0034] The crystallinity of the CMC is preferably less than 50% for crystalline type I, more preferably 30% or less, even more preferably 10% or less, and particularly preferably 0% (no crystallinity). When the crystallinity is adjusted to the above range, syneresis after water retention is less likely to occur, resulting in an excellent syneresis prevention effect.

[0035] The crystallinity of cellulose type I of carboxymethyl cellulose is measured as follows: The sample was placed in a glass cell and measured using an X-ray diffraction measurement device (LabX XRD-6000, Shimadzu Corporation). The degree of crystallinity was calculated using the method of Segal et al., where the diffraction intensity at 2θ = 10° to 30° in the X-ray diffraction pattern was used as the baseline, and the degree of crystallinity was calculated using the following formula from the diffraction intensity of the 002 plane at 2θ = 22.6° and the diffraction intensity of the amorphous part at 2θ = 18.5°. Xc = (I002c - Ia) / I100 Xc = Crystallinity of cellulose type I (%) I002c: 2θ=22.6°, diffraction intensity of the 002 plane Ia: 2θ=18.5°, diffraction intensity of the amorphous part.

[0036] Such CMC can be produced by subjecting a cellulose raw material to a carboxymethylation reaction. Examples of the cellulose raw material include natural cellulose such as bleached or unbleached wood pulp, purified linters, and cellulose produced by microorganisms such as acetic acid bacteria; regenerated cellulose obtained by dissolving cellulose in a solvent such as a cuprammonium solution or a morpholine derivative and then re-spinning the cellulose; and fine cellulose obtained by depolymerizing or mechanically treating the above-mentioned cellulose-based materials by hydrolysis, alkaline hydrolysis, enzymatic decomposition, explosive crushing, vibrating ball mill treatment, or the like.

[0037] The CMC used in the present invention can be prepared by known methods, for example, by using cellulose as the raw material and a 3 to 20 weight-fold lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., as the solvent, either alone or in a mixture of two or more of these, with water. The lower alcohol mixing ratio is 60 to 95 weight %. The mercerizing agent is an alkali metal hydroxide, specifically sodium hydroxide or potassium hydroxide, in an amount of 0.5 to 20 moles per glucose residue of the raw material. The raw material, solvent, and mercerizing agent are mixed, and mercerization is carried out at a reaction temperature of 0 to 70°C, preferably 10 to 60°C, for a reaction time of 15 minutes to 8 hours, preferably 30 minutes to 7 hours. Thereafter, a carboxymethylating agent is added in an amount of 0.05 to 2.0 times by mole per glucose residue, and the etherification reaction is carried out at a reaction temperature of 30 to 90°C, preferably 40 to 80°C, for a reaction time of 30 minutes to 10 hours, preferably 1 to 4 hours.

[0038] In the present invention, in order to increase the purity of CMC, a known method is used, namely, to purify the CMC to a purity of 99% using a solvent containing 3 to 20 times by weight of a lower alcohol, specifically methanol, ethanol, N-propyl alcohol, isopropyl alcohol, N-butanol, isobutanol, tertiary butanol, etc., either alone or in a mixture of two or more of these with water, followed by drying.

[0039] For the purpose of uniformly mixing with other materials, the purified CMC may be pulverized and / or classified by mechanical processing.

[0040] Specifically, mechanical treatment can be performed using a cutting mill alone, or a cutting mill and an impact mill and / or an airflow mill alone or in combination, or even in several stages using the same model. Examples of cutting mills include Mesh Mill (manufactured by HORAI Co., Ltd.), Atoms (manufactured by Yamamoto Hyakuma Seisakusho Co., Ltd.), Knife Mill (manufactured by Parman Co., Ltd.), Granulator (manufactured by Herbolt Co., Ltd.), and Rotary Cutter Mill (manufactured by Nara Machinery Works Co., Ltd.).

[0041] Examples of impact mills include Pulperizer (manufactured by Hosokawa Micron Corporation), Fine Impact Mill (manufactured by Hosokawa Micron Corporation), Super Micron Mill (Hosokawa Micron Corporation), Sample Mill (manufactured by Seishin Corporation), Tornado Mill (Nikkiso Co., Ltd.), Turbo Mill (Turbo Kogyo Co., Ltd.), and Bevel Impactor (Aikawa Iron Works Co., Ltd.). Examples of airflow mills include CGS-type jet mill (manufactured by Mitsui Mining Co., Ltd.), jet mill (Sansho Industry Co., Ltd.), Ebara Jet Micronizer (manufactured by Ebara Corporation), and Selenium Miller (manufactured by Masuko Sangyo Co., Ltd.). Examples of media mills include vibration ball mills. Examples of wet mills include Mass Colloider (Masuko Sangyo Co., Ltd.).

[0042] In the dry grinding process, a classification step can be performed after grinding to separate the material into a fine fraction and a coarse fraction. The classification step can also be performed on the dried product obtained by drying the wet-ground or milled product.

[0043] The average particle size of the CMC finely pulverized by any of the above pulverizers after pulverization is not particularly limited, but is 0.1 to 300 μm, preferably 10 to 100 μm, more preferably 1.0 to 70 μm, even more preferably 1.0 to 65 μm, and particularly preferably 10 to 60 μm. If it is less than 0.1 μm, production becomes complicated, and if it exceeds 300 μm, it becomes difficult to uniformly mix it in the emulsion composition for whipped cream, which is not preferable.

[0044] The average particle size in the present invention refers to the volume average particle size, and is obtained from the value of the particle size at 50% cumulative volume measured, for example, with a laser diffraction / scattering particle size distribution analyzer using methanol as a dispersion medium.

[0045] The carboxymethyl cellulose used in the present invention obtained in this manner does not swell in organic solvents such as methanol, but when dispersed in water, the carboxymethylated moieties absorb water and swell, so it is preferable that the particle size distribution and average particle diameter differ between when dispersed in water and when dispersed in methanol. Such an average particle diameter (dispersion medium: water) is preferably more than 70 μm and not more than 200 μm, more preferably 80 μm to 150 μm, and even more preferably 80 μm to 130 μm.

[0046] The swelling ratio, expressed as average particle size (dispersion medium: water) / average particle size (dispersion medium: methanol)×100, is preferably 100 to 400%, more preferably 150 to 300%, and even more preferably 180 to 300%.

[0047] <Plant-based milk> The plant-based milk referred to in the present invention is obtained by soaking and grinding plant seeds (e.g., soybeans in the case of soy milk) in water to extract the components in the seeds. Plant-based milk contains an emulsion (milk emulsion) derived from the plant-based milk, proteins, etc. dispersed in water.

[0048] The plant-based milk is not particularly limited as long as it is milk derived from a plant, and examples thereof include soy milk, rice milk, brown rice milk, coconut milk, almond milk, peanut milk, pea milk, cashew nut milk, walnut milk, hemp milk, etc. Among these, soy milk has been attracting attention due to its price and the recent trend toward health consciousness, and is therefore preferably used in the present invention.

[0049] <Emulsifier composition> In the present invention, it is preferable to contain 0.1 to 5 parts by weight of cellulose-based stabilizer per 100 parts by weight of plant-based milk, more preferably 0.15 to 3 parts by weight, and even more preferably 0.2 to 2 parts by weight.

[0050] The emulsion composition for whipped cream of the present invention may contain additives such as other dairy products, sweeteners, egg yolk, stabilizers, emulsifiers, flavorings, preservatives, antioxidants, vitamins, minerals, etc., as long as they do not affect the effects of the present invention. However, it is preferable to avoid the use of animal dairy products derived from cow's milk, as these are not suitable for the purposes of the present invention.

[0051] Examples of sweeteners include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, theandeoligosaccharides, soybean oligosaccharides, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, and stevia powder.

[0052] The stabilizer may be one or more selected from agar, pectin, xanthan gum, locust bean gum, gellan gum, carrageenan, tamarind seed polysaccharide, tara gum, guar gum, alginic acid, sodium alginate, pullulan, soybean polysaccharide, tragacanth gum, karaya gum, gum arabic, gum ghatti, curdlan, rhamsan gum, welan gum, psyllium seed gum, macrophomopsis gum, carboxymethyl cellulose, starch, modified / chemically modified starch, and the like.

[0053] Examples of emulsifiers include sucrose fatty acid esters, monoglycerin fatty acid esters, lecithin, glycerin fatty acid esters (diglycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters), sorbitan fatty acid esters, propylene glycol fatty acid esters, stearoyl lactylate, yucca extract, saponin, and polysorbate.

[0054] The emulsion composition for whipped cream of the present invention can also be filled into an aerosol container and then sealed with a propellant gas to produce an aerosol cream. For example, an aerosol cream can be produced by filling an aerosol container with the emulsion composition for whipped cream, and then filling the container under pressure with one or more propellant gases selected from carbon dioxide gas, nitrogen gas, laughing gas, LPG, LNG, etc. [Example]

[0055] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. stomach.

[0056] (Production Example 1) Hardwood-derived pulp was reacted for 2 hours at 95°C under conditions adjusted to a pulp concentration of 5.5% and a hydrochloric acid concentration of 1.2N. After the reaction was completed, the mixture was neutralized with sodium hydroxide, thoroughly washed with water, and then air-dried at 60°C for approximately 1 day. The dried sample was mechanically pulverized using a hammer mill (Hosokawa Micron Corporation, AP-S model) to obtain powdered cellulose (average particle size 24 μm, average degree of polymerization 170, crystallinity 86%, average fiber length 0.7 mm, powder drop rate 0.37 g / sec, apparent specific gravity 0.47 g / ml, 3.5% by volume of particles with a particle size of 100 μm or more, and 0% by volume of particles with a particle size of 200 μm or more).

[0057] (Production Example 2) A twin-screw kneader with the rotation speed adjusted to 100 rpm was charged with a solution of 70 parts isopropyl alcohol (IPA) and 68 parts sodium hydroxide in 30 parts water, and 100 parts of hardwood pulp (LBKP, manufactured by Nippon Paper Industries Co., Ltd.) dried at 100°C for 60 minutes (dry mass) was added. The mixture was stirred and mixed at 30°C for 90 minutes to prepare mercerized cellulose. With further stirring, 80 parts of monochloroacetic acid dissolved in 230 parts IPA was added, and after stirring for 30 minutes, the mixture was heated to 70°C and subjected to a carboxymethylation reaction for 90 minutes. The concentration of IPA in the reaction medium during the carboxymethylation reaction was 91%. After the reaction was completed, the mixture was neutralized with acetic acid to a pH of approximately 7, deliquored, dried, and pulverized to obtain carboxymethyl cellulose sodium salt (CMC). The CMC had a carboxymethyl substitution degree of 0.28, a B-type viscosity of 80 mPa·s in a 1% by mass aqueous solution of solids measured with a B-type viscometer at 25°C, a crystallinity of cellulose type I of 0%, an average particle size of 50 μm, and a moisture content of less than 10%.

[0058] (Examples 1 and 2, Comparative Example 1) As an emulsion composition containing plant-based milk derived from soy milk, "Dairy-free soy milk whipped cream" (manufactured by Sujata Meiraku Co., Ltd.) was used, and a cellulose-based stabilizer was added in the proportions shown in Table 1. After that, whipped cream was prepared by thoroughly mixing with a mixer.

[0059] [Table 1]

[0060] The whipped creams obtained in the Examples and Comparative Examples were evaluated as follows. The results are shown in Table 2.

[0061] (Richness, texture) The whipped creams obtained in the Examples and Comparative Examples were evaluated on a 5-point scale by a sensory evaluation conducted by 24 panelists, with the richness and texture of the creams being evaluated. A score equivalent to the Comparative Example was given 3 points, and Examples 1 and 2 were scored based on this. Average scores were calculated and shown according to the following evaluation criteria. ◎: Better than the comparative example. ◯: Slightly better than the comparative example. △: Equivalent to the comparative example.

[0062] (Prevention of syneresis (amount of syneresis)) Using a water retention meter (AA-GWR250; manufactured by Kaltec Scientific, Inc.), a constant air pressure was applied to 4 g of whipped cream after leaving it at room temperature (21°C) for 5 hours, and the amount of water (g) that leaked through the filter and onto the filter paper was measured. The test was performed three times, and the average amount of water syneresis was calculated and evaluated according to the following criteria. ◯: The average amount of water separation is less than 0.12 g, which is excellent in preventing water separation. △: The average amount of water syneresis is 0.12 g or more and less than 0.15 g, and there is no problem in practical use. ×: The average amount of water released is 0.15 g or more, and the amount of water released is large.

[0063] (shape retention) The whipped cream obtained in the examples and comparative examples was placed in a piping bag and made into flowers using a star-shaped nozzle. The appearance was visually evaluated according to the following criteria immediately after making the flowers and after leaving them to stand at room temperature (about 21°C) for 5 hours. ◎: Corners and edges remain in shape even after 5 hours. ×: After 5 hours, the corners and edges became softer.

[0064] (Bubble stability) The whipped cream was placed on a glass slide immediately after whipping and after 5 hours had passed, and the bubbles were observed under a microscope. The changes in bubble diameter and number were visually evaluated according to the following criteria. ◎: The bubble size and number are the same as immediately after whipping. ×: The bubble diameter increases and the number of bubbles decreases.

[0065] [Table 2]

Claims

1. An emulsion composition for whipped cream, comprising a cellulose-based stabilizer and vegetable milk.

2. 2. The emulsion composition for whipped cream according to claim 1, wherein the cellulose-based stabilizer is carboxymethyl cellulose and its salt, or powdered cellulose.

3. 3. The emulsion composition for whipped cream according to claim 1, wherein the vegetable milk is soy milk.

4. 3. The emulsion composition for whipped cream according to claim 1, which does not contain milk fat derived from cow's milk.

5. 3. The emulsion composition for whipped cream according to claim 1, wherein the cellulose-based stabilizer is contained in an amount ranging from 0.1 to 5.0 parts by weight relative to 100 parts by weight of the soy milk.

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