Foaming water-oil type emulsified oil composition

Abstract

To provide a whipped cream that uses zero or very little fresh cream, has a rich milky flavor, and a clean aftertaste, and a foaming oil-in-water emulsion composition for producing it. [Solution] A foaming oil-in-water emulsion fat composition having an oil content of 15-45% by weight, a water content of 42-75% by weight, and a fresh cream content of less than 15% by weight, wherein the foaming oil-in-water emulsion fat composition contains 10-70% by weight of milk raw material X, 1-7.8% by weight of milk raw material Y, and 0.05-1% by weight of an emulsifier, with a non-fat milk solids content of 6-12.5% ​​by weight, and a weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids of milk raw material Y being 0.8-1, and a weight ratio of non-fat milk solids in milk raw material X to non-fat milk solids in milk raw material Y being 0.3-4.

Description

Technical Field

[0001] The present invention relates to an oil-in-water type emulsified oil and fat composition having foaming properties, and whipped cream obtained by foaming the same.

Background Art

[0002] Whipped cream obtained by foaming an oil-in-water type emulsified oil and fat composition having foaming properties is used in various scenes mainly for Western confectionery. Conventionally, whipped cream with a strong milky aftertaste has tended to be preferred. However, in recent years, there has been a tendency to require whipped cream in which the richness of milk can be felt in the content while the aftertaste is refreshing. However, the richness of milk in the content and the refreshingness of the aftertaste are in a trade-off relationship, and it has been difficult to achieve both at the same time.

[0003] Therefore, Patent Document 1 discloses an oil-in-water type emulsified oil and fat composition having a rich and refreshing milky flavor, in which the value of protein / potassium is 3.0 to 16.0, the potassium content is 0.15 to 1.0% by mass, and the content of saccharides with a sweetness degree of more than 30 is 10 to 50% by mass. However, in the oil-in-water type emulsified composition obtained by this technique, there is no description about the type of milk raw material to be used. In all examples, only heat-dried powdered milk raw materials with high contents of both fat-free milk solids and protein in milk raw materials such as skim milk powder and total milk protein are used. Therefore, in addition to the richness of milk in the content, the richness of milk is also felt in the aftertaste, and the refreshingness of the aftertaste is not satisfactory.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide a whipped cream that uses zero or very little fresh cream, has a rich milky flavor, and a clean aftertaste, as well as a foaming oil-in-water emulsion composition for producing it. [Means for solving the problem]

[0006] The inventors of the present invention have conducted extensive research to solve the above problems and have found that a whipped cream made from a foaming oil-in-water emulsion fat composition in which the content of fats and oils, water and fresh cream are each in specific amounts, the content of two specific dairy ingredients (dairy ingredient X and dairy ingredient Y), an emulsifier and nonfat milk solids are each within specific ranges, the ratio of the total amount of nonfat milk solids contained in dairy ingredient X and dairy ingredient Y to the total amount of nonfat milk solids is within a specific range, and the weight ratio of nonfat milk solids contained in dairy ingredient X to nonfat milk solids contained in dairy ingredient Y is within a specific range has a rich milky flavor while having a clean aftertaste, thus completing the present invention.

[0007] That is, the first aspect of the present invention relates to a foaming oil-in-water emulsion fat composition in which the fat content is 15 to 45% by weight, the water content is 42 to 75% by weight, and the fresh cream content is less than 15% by weight, wherein the foaming oil-in-water emulsion fat composition contains 10 to 70% by weight of milk raw material X, 1 to 7.8% by weight of milk raw material Y, and 0.05 to 1% by weight of an emulsifier, the non-fat milk solids content is 6 to 12.5% ​​by weight, the weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids is 0.8 to 1, and the non-fat milk solids in milk raw material X / non-fat milk solids in milk raw material Y (weight ratio) is 0.3 to 4. A preferred embodiment relates to the foaming oil-in-water emulsion fat composition in which the milk protein in milk raw material X / milk protein in milk raw material Y (by weight ratio) is 0.9 to 12. A preferred embodiment relates to the foaming oil-in-water emulsion fat composition in which, in the total emulsifier, the emulsifier whose main constituent fatty acid is a saturated fatty acid / emulsifier whose main constituent fatty acid is an unsaturated fatty acid (by weight ratio) is 0.7 to 2.5. A preferred embodiment relates to the foaming oil-in-water emulsion fat composition in which the content of lauric oil in the total fat is 20% by weight or more. The second aspect of the present invention relates to a whipped cream obtained by whipping the foaming oil-in-water emulsion fat composition. The third aspect of the present invention relates to a food product containing the whipped cream. The fourth aspect of the present invention is a method for producing a foaming oil-in-water emulsion fat composition in which the fresh cream content is less than 15% by weight of the entire foaming oil-in-water emulsion fat composition, comprising: mixing an aqueous phase prepared by dissolving 10-70% by weight of milk raw material X, 1-7.8% by weight of milk raw material Y, and 0.01-0.99% by weight of a hydrophilic emulsifier in the entire foaming oil-in-water emulsion fat composition to adjust the water content to 42-75% by weight; and an oil phase prepared by dissolving 0.01-0.99% by weight of a lipophilic emulsifier in 15-45% by weight of oil in the entire foaming oil-in-water emulsion fat composition, and preheating the mixture; and after the preheating, directly heating to 130-1 A method for producing a foaming oil-in-water emulsion fat composition, comprising heating to 50°C, indirectly cooling to 40-90°C after direct heating, homogenizing under a homogenization pressure of 0.5-15 MPa after cooling, and indirectly cooling to 3-15°C after homogenization, wherein the non-fat milk solids content is 6-12.5% ​​by weight, the weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids is 0.8-1, and the weight ratio of non-fat milk solids in milk raw material X to non-fat milk solids in milk raw material Y is 0.3-4. Dairy ingredient X: At least one selected from the group consisting of raw milk, skim milk, skim condensed milk, cow's milk, and buttermilk. Milk ingredient Y: At least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a whipped cream that uses zero or very little fresh cream, has a rich milky flavor, and a clean aftertaste, as well as a foaming oil-in-water emulsion composition for producing it. [Modes for carrying out the invention]

[0009] The present invention will be described in more detail below. The foaming oil-in-water emulsion fat composition according to one embodiment of the present invention has a specific content of fat, water, and fresh cream, and the content of two specific milk ingredients (milk ingredient X, milk ingredient Y), an emulsifier, and non-fat milk solids is within a specific range, and the weight ratio of the total amount of non-fat milk solids of milk ingredient X and milk ingredient Y to the total amount of non-fat milk solids is within a specific range, and the weight ratio of non-fat milk solids in milk ingredient X to non-fat milk solids in milk ingredient Y is within a specific range. By whipping this foaming oil-in-water emulsion fat composition, a whipped cream is produced that has a rich milky texture but a clean aftertaste.

[0010] Examples of the oils and fats mentioned above include plant-derived oils and fats such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, and cottonseed oil; animal-derived oils and fats such as milk fat; and fractionated oils, superhydrogenated oils, and transesterified oils of these oils and fats. At least one selected from this group can be used.

[0011] The oil and fat content is preferably 15 to 45% by weight, more preferably 20 to 40% by weight, and even more preferably 25 to 38% by weight, of the total foaming oil-in-water emulsion oil and fat composition. If the oil and fat content is less than 15% by weight, the desired overrun may not be achieved. If the content exceeds 45% by weight, the richness of the milk and the clean aftertaste of the contents may decrease.

[0012] The oil content mentioned above is the total content of oils contained in each raw material and oils added separately. It can be calculated from the blending amounts of oils contained in each raw material and oils added separately, or it can be measured by known methods, such as the Soxhlet extraction method.

[0013] From the viewpoint of a clean aftertaste, the content of lauric acid-based oils is preferably 20% by weight or more, more preferably 50% by weight or more, even more preferably 70% by weight or more, and particularly preferably 90% by weight or more, of the total amount of oils. The lauric acid-based oils refer to oils that are rich in lauric acid as a constituent fatty acid, and examples include coconut oil, palm kernel oil, and fractions thereof, hydrogenated oils, and superhydrogenated oils.

[0014] The water content is preferably 42 to 75% by weight, more preferably 45 to 65% by weight, and even more preferably 50 to 60% by weight, of the total foaming oil-in-water emulsion fat composition. If the water content is less than 42% by weight, the viscosity of the foaming oil-in-water emulsion fat composition may become too high during production, making production impossible. If the content exceeds 75% by weight, the desired overrun may not be achieved.

[0015] The moisture content mentioned above is the total moisture content of each raw material plus any additional water added separately. It can be calculated from the proportions of moisture in each raw material and the additional water added separately, or it can be measured by known methods, such as the atmospheric pressure heating and drying method or the Karl Fischer method.

[0016] The foaming oil-in-water emulsion fat composition according to one embodiment of the present invention may contain fresh cream from a flavor viewpoint, but if there is too much, the milk flavor may become too strong, so it is preferable that it be less than 15% by weight of the total foaming oil-in-water emulsion fat composition.

[0017] The aforementioned fresh cream refers to "raw milk, milk, or special milk from which components other than milk fat have been removed, resulting in a milk fat content of 18.0% or more," as defined in the Ministerial Ordinance on Milk and Dairy Products. In this embodiment, it is sufficient to use fresh cream with a milk fat content of 30-48%.

[0018] The milk raw material X is preferably at least one selected from the group consisting of raw milk, skim milk, skim concentrated milk, cow's milk, and buttermilk. From the viewpoint of a clean aftertaste, it is more preferably at least one selected from the group consisting of raw milk, skim milk, and cow's milk, and raw milk is even more preferred.

[0019] The content of the milk raw material X is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, and even more preferably 25 to 50% by weight in the whole oil-in-water type emulsified oil and fat composition with foaming property. If the content of the milk raw material X is less than 10% by weight, the clean aftertaste may be inferior. Also, if the content exceeds 70% by weight, the richness of the milk in the filling may be inferior.

[0020] The milk raw material Y is preferably at least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC (whey protein concentrate). From the viewpoint of the richness of the milk in the filling, whey powder or skim milk powder is more preferred, and whey powder is even more preferred.

[0021] The content of the milk raw material Y is preferably 1 to 7.8% by weight, more preferably 1.5 to 7.5% by weight, and even more preferably 2 to 5.5% by weight in the whole oil-in-water type emulsified oil and fat composition with foaming property. If the content of the milk raw material Y is less than 1% by weight, the richness of the milk in the filling may be inferior. Also, if the content exceeds 7.8% by weight, the clean aftertaste may be inferior.

[0022] The milk protein in the milk raw material X / the milk protein in the milk raw material Y (weight ratio) is preferably 0.9 to 12, more preferably 1.5 to 9, and even more preferably 2 to 8 from the viewpoint of better enjoying the effects of the present invention.

[0023] Examples of the emulsifier include synthetic emulsifiers such as monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, monoglyceride derivative bonded with an organic acid, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polysorbate, lecithins such as soybean lecithin, egg yolk lecithin, and their fractionated lecithins, and further modified lecithins such as enzymatically decomposed lysophosphatidylcholine, and natural-derived emulsifiers including phospholipids derived from milk. At least one selected from these groups can be used.

[0024] The monoglyceride derivative bonded with the organic acid refers to a monoglyceride in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Specifically, examples include acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, etc. From the viewpoint of the foaming property of the oil-in-water type emulsified oil and fat composition for foaming, it is preferable to use polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithins in combination.

[0025] The content of the emulsifier is preferably 0.05 to 1% by weight, more preferably 0.1 to 0.7% by weight, still more preferably 0.25 to 0.65% by weight, and particularly preferably 0.35 to 0.5% by weight in the whole oil-in-water type emulsified oil and fat composition for foaming. If the content of the emulsifier is less than 0.05% by weight, the desired overrun may not be obtained. Also, if the content is more than 1% by weight, the mouthfeel of the whipped cream may decrease or the flavor may deteriorate.

[0026] From the viewpoint of emulsification stability of the foaming oil-in-water emulsion composition, it is preferable that the hydrophilic emulsifier be present in the aqueous phase of the foaming oil-in-water emulsion composition at a concentration of 0.01 to 0.99% by weight, and the lipophilic emulsifier be present in the oil phase at a concentration of 0.01 to 0.99% by weight. The content of the hydrophilic emulsifier is more preferably 0.02 to 0.5% by weight, even more preferably 0.03 to 0.4% by weight, and particularly preferably 0.05 to 0.3% by weight. Furthermore, the content of the lipophilic emulsifier is more preferably 0.05 to 0.8% by weight, even more preferably 0.1 to 0.5% by weight, and particularly preferably 0.25 to 0.35% by weight.

[0027] Here, the term "lipophilic emulsifier" refers to an emulsifier that dissolves in oil, and "hydrophilic emulsifier" refers to an emulsifier that dissolves in water. HLB is used as an indicator of the degree of lipophilicity and hydrophilicity of emulsifiers. The HLB of lipophilic emulsifiers is approximately 0 to 9, and the HLB of hydrophilic emulsifiers is approximately 7 to 20. However, if an emulsifier is present in a dispersed state that does not dissolve in each phase, the behavior will differ, and the desired effect may not be obtained, which is undesirable. Furthermore, if an emulsifier is present in a dispersed state that does not dissolve, turbidity will appear in each phase and will be visible.

[0028] By setting the weight ratio of the emulsifier whose main constituent fatty acid is a saturated fatty acid to the emulsifier whose main constituent fatty acid is an unsaturated fatty acid to 0.7 to 2.5 in the overall emulsifier, the foaming properties of the foaming oil-in-water emulsion oil composition can be further improved. The above weight ratio is more preferably 0.75 to 2, even more preferably 0.8 to 1.5, and particularly preferably 0.85 to 1.2.

[0029] Here, an emulsifier whose main constituent fatty acid is a saturated fatty acid refers to an emulsifier in which the content of saturated fatty acids relative to the total constituent fatty acids is 55% by weight or more. A saturated fatty acid content of 65% by weight or more is more preferable, 80% by weight or more is even more preferable, and 90% by weight or more is particularly preferable. Furthermore, an emulsifier whose main constituent fatty acid is an unsaturated fatty acid refers to an emulsifier in which the content of unsaturated fatty acids relative to the total constituent fatty acids is 55% by weight or more. A unsaturated fatty acid content of 65% by weight or more is more preferable, 80% by weight or more is even more preferable, and 90% by weight or more is particularly preferable.

[0030] The non-fat milk solids refer to the components obtained by removing lipids from the total milk solids, and include, for example, proteins, lactose, and minerals. Examples of sources for the non-fat milk solids include, in addition to the milk raw materials X and Y, casein protein, cream, whey minerals, sweetened condensed milk, unsweetened condensed milk, cheese, etc.

[0031] The content of non-fat milk solids is preferably 6 to 12.5% ​​by weight, more preferably 6.5 to 12% by weight, even more preferably 7.1 to 10% by weight, and particularly preferably 7.5 to 9% by weight, in the total foaming oil-in-water emulsion fat composition. If the content is less than 6% by weight, the richness of the milk in the contents and the clean aftertaste may be inferior. Also, if the content exceeds 12.5% ​​by weight, the clean aftertaste may be inferior.

[0032] The weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids is preferably 0.8 to 1, more preferably 0.85 to 1, and even more preferably 0.88 to 0.98. If the weight ratio is less than 0.8, the richness of the milk and the clean aftertaste of the contents may decrease.

[0033] The ratio of non-fat milk solids in the milk raw material X to the non-fat milk solids in the milk raw material Y (by weight) is preferably 0.3 to 4, more preferably 0.6 to 3, and even more preferably 0.8 to 2.5. If the weight ratio is less than 0.3, the clean aftertaste may decrease, and if it exceeds 4, the whipping properties may be poor.

[0034] The foaming oil-in-water emulsion oil composition according to one embodiment of the present invention may optionally contain sugars, stabilizers, flavoring agents, shelf-life extenders, colorants, fragrances, salts, antioxidants, etc., to the extent that it does not impair the effects of the present invention.

[0035] The aforementioned sugars are not particularly limited, but examples include sucrose, fructose, glucose, maltose, lactose, galactose, trehalose, oligosaccharides, and their liquid forms; hydrolyzed saccharified liquid sugars such as maltose syrup and corn syrup; and sugar alcohols such as sorbitol, erythritol, maltitol, xylitol, lactitol, mannitol, and reduced starch syrup. At least one selected from this group can be used. Lactose is preferred in terms of milky flavor, and sugar alcohols are preferred in terms of a clean aftertaste.

[0036] The content of the aforementioned sugars is preferably 0.1 to 12% by weight, more preferably 2 to 10% by weight, and even more preferably 3 to 8% by weight, in the total dry weight of the foaming oil-in-water emulsion fat composition. A content of 0.1% by weight or more can improve the richness of the milk in the composition. Furthermore, a content of 12% by weight or less results in a clean aftertaste.

[0037] Examples of the stabilizers include crystalline cellulose, microcrystalline cellulose, carboxymethylcellulose, hydroxymethylcellulose, dextrin, starch, glucomannan, xanthan gum, gellan gum, guar gum, carrageenan, agar, pectin, sodium alginate, locust bean gum, and gum arabic, and at least one selected from this group can be used.

[0038] From the viewpoint of emulsification stability of the foaming oil-in-water emulsion composition, the content of the stabilizer is preferably 0.01 to 3% by weight, more preferably 0.05 to 2.5% by weight, and even more preferably 0.1 to 2% by weight, in the total foaming oil-in-water emulsion composition. If the content is less than 0.01% by weight, the emulsification stabilization effect may not be obtained. If the content exceeds 3% by weight, the whipping properties may be poor. The stabilizer is included in the aqueous phase.

[0039] Examples of the flavoring agent include those obtained by enzymatically hydrolyzing, heating, separating, or fractionating the source of the non-fat milk solids, and at least one of these can be used. From the viewpoint of the flavor of the foaming oil-in-water emulsion composition, the content of the flavoring agent is preferably 0.01 to 0.5% by weight, and more preferably 0.02 to 0.3% by weight, of the total foaming oil-in-water emulsion composition. If the content is less than 0.01% by weight, the flavor-enhancing effect of the flavoring agent may not be obtained. If the content exceeds 0.5% by weight, the flavor of the flavoring agent may be perceived as too strong. The flavoring agent is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0040] Examples of shelf-life extenders include glycine, sodium acetate, lysozyme, potassium sorbate, and others that can be used in food applications, and at least one selected from this group can be used. The shelf-life extender content is preferably 0.01 to 3% by weight, and more preferably 0.05 to 2% by weight, of the total foaming oil-in-water emulsion fat composition. If the content is less than 0.01% by weight, the shelf-life extender effect may not be obtained. If the content exceeds 3% by weight, the effect may plateau. The shelf-life extender is contained in the aqueous phase.

[0041] The aforementioned colorants are not particularly limited as long as they are colorants commonly used in food, regardless of whether they are natural or artificial ingredients. Examples include paprika pigment, annatto pigment (norbixin, bixin, etc.), tomato pigment, marigold pigment, turmeric pigment, Haematococcus pluvialis pigment, Dunaliella carotene, carrot carotene, palm oil carotene, α-carotene, β-carotene, astaxanthin, canthaxanthin, lycopene, lutein, apocarotenal, curcumin, fucoxanthin, cryptoxanthin, zeaxanthin, capsanthin, capsorbin, norbixin, bixin, siphonaxanthin, and chlorophyll. At least one selected from this group can be used.

[0042] The content of the aforementioned colorant is preferably 0.1% by weight or less, and more preferably 0.05% by weight or less, of the total foaming oil-in-water emulsion oil composition. If the content exceeds 0.1% by weight, the coloring may be excessive. The aforementioned colorant is included in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0043] The aforementioned flavorings are not particularly limited as long as they are flavorings commonly used in food, regardless of whether they are natural or artificial ingredients. Examples include milk flavor (milk flavoring), butter flavor (butter flavoring), and cream flavor (cream flavoring), and at least one selected from this group can be used.

[0044] The content of the aforementioned fragrance is preferably 0.005 to 0.5% by weight, and more preferably 0.01 to 0.2% by weight, of the total foaming oil-in-water emulsion oil composition. If the content is less than 0.005% by weight, the flavoring effect may not be obtained. If the content exceeds 0.5% by weight, the flavor of the fragrance may be perceived as too strong. The fragrance is contained in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0045] The aforementioned salts are not particularly limited as long as they are salts commonly used in food. Examples include sodium metaphosphate such as sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, 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 selected from this group can be used.

[0046] The content of the aforementioned salts is preferably 0.5% by weight or less, more preferably 0.3% by weight or less, even more preferably 0.1% by weight or less, and particularly preferably not contained at all, in terms of having an excellent clean aftertaste. The aforementioned salts are contained in the aqueous phase.

[0047] Examples of the aforementioned antioxidants include those that can be used in food products and whose main components are antioxidants such as vitamin E, rosemary extract, beta-carotene, tea extract (catechin, etc.), and enoki mushroom extract. At least one selected from this group can be used.

[0048] The content of the antioxidant is preferably 0.001 to 0.5% by weight, and more preferably 0.005 to 0.2% by weight, of the total foaming oil-in-water emulsion oil composition. If the content is less than 0.001% by weight, the antioxidant effect may not be obtained. If the content exceeds 0.5% by weight, the antioxidant effect may plateau. The antioxidant is contained in the oil phase if it is lipophilic, and in the aqueous phase if it is hydrophilic.

[0049] A method for producing a foaming oil-in-water emulsion oil composition according to one embodiment of the present invention is illustrated below. First, the foaming oil-in-water emulsion fat composition can be obtained by mixing an aqueous phase, which is prepared by dissolving 10-70% by weight of milk raw material X, 1-7.8% by weight of milk raw material Y, 0.01-0.99% by weight of a hydrophilic emulsifier, and optionally less than 15% by weight of fresh cream in the entire foaming oil-in-water emulsion fat composition to adjust the water content to 42-75% by weight, with an oil phase, which is prepared by dissolving a lipophilic emulsifier in 15-45% by weight of oil and fat so that its content is 0.01-0.99% by weight in the entire foaming oil-in-water emulsion fat composition, and preheating the mixture; after preheating, heating to 130-150°C by direct heating; after heating by direct heating, indirect cooling to 40-90°C; after cooling, homogenization treatment under a homogenization pressure of 0.5-15 MPa; and after homogenization treatment, indirect cooling to 3-15°C. In addition to the homogenization treatment described above, a homogenization treatment can also be performed before direct heating.

[0050] The aforementioned direct heating refers to a method of heating by directly applying steam to the object. Sterilization can be performed by holding the temperature at 130-150°C for 0.25-15 seconds using direct heating.

[0051] Indirect cooling is a method of cooling by heat exchange between the object being cooled and other substances. Examples include plate cooling, tubular cooling, multi-tube cooling, scraping cooling, and mixing of cold substances. Among these, plate cooling, multi-tube cooling, and scraping cooling are preferred due to their high heat exchange capacity. Unlike evaporative cooling, indirect cooling makes it easier to provide a flavorful, foaming oil-in-water emulsion oil composition because aroma components and highly volatile components are less likely to be removed.

[0052] The resulting foaming oil-in-water emulsion fat composition has a non-fat milk solids content of 6 to 12.5% ​​by weight, a weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids of milk raw material X is 0.8 to 1, and the weight ratio of non-fat milk solids in milk raw material X to non-fat milk solids in milk raw material Y is 0.3 to 4.

[0053] Then, the resulting foaming oil-in-water emulsion fat composition is whipped using a mixer such as an open-type whisk or a closed-type continuous whipping machine until it reaches a suitable consistency for its intended use, such as a topping, frosting, or sandwich, thereby obtaining whipped cream. This whipped cream uses little to no fresh cream and has a rich, milky flavor while having a clean aftertaste.

[0054] The overrun of the whipped cream according to one embodiment of the present invention is preferably 100-160%, more preferably 100-150%, even more preferably 110-140%, and particularly preferably 115-130%, from the viewpoint of enjoying the richness of the milk in the contents and the clean aftertaste. The overrun of the whipped compound cream is determined by the following formula. Overrun (%) = [(Weight of foaming oil-in-water emulsion composition per unit volume) - (Weight of whipped cream per unit volume)] / (Weight of whipped cream per unit volume) × 100

[0055] Whipped cream obtained by whipping a foaming oil-in-water emulsion fat composition according to one embodiment of the present invention can be suitably used as whipped cream for frosting, sandwiching, or topping food products such as sponge cakes, buche de Noël, cookies, and biscuits. [Examples]

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0057] The materials used in the examples and comparative examples are as follows: 1) Palm kernel oil manufactured by Kaneka Corporation (oils and fats: 100% by weight) 2) Kaneka Corporation's "Hydrogenated Palm Kernel Oil" (Rising melting point: 40.2℃, Oil content: 100% by weight) 3) "DK Ester F-10" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (Main constituent fatty acid: stearic acid, saturated fatty acid content in total constituent fatty acids: 99.9% by weight) 4) Yelkin TS manufactured by ADM Co., Ltd. (Saturated fatty acid content in the total constituent fatty acids: 21% by weight) 5) "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (Main constituent fatty acid: stearic acid, saturated fatty acid content in total constituent fatty acids: 99.9% by weight) 6) Raw milk manufactured by Sennan Dairy Co., Ltd. (Non-fat milk solids: 8.8% by weight, Protein: 3.3% by weight, Milk fat: 3.8% by weight, Moisture: 87.4% by weight) 7) Yotsuba Skim Milk Powder manufactured by Yotsuba Dairy Co., Ltd. (Non-fat milk solids: 95.2% by weight, Protein: 35.6% by weight, Milk fat: 0.7% by weight, Moisture: 4.1% by weight) 8) Whey Powder manufactured by Yotsuba Dairy Co., Ltd. (Non-fat milk solids: 96.6% by weight, Protein: 12.1% by weight, Milk fat: 1.1% by weight, Moisture: 2.3% by weight) 9) Casein SPRAY manufactured by Nippon Shinyaku Co., Ltd. (Non-fat milk solids: 89.5% by weight, Protein: 89.5% by weight, Milk fat: 0% by weight, Moisture: 10.5% by weight) 10) HILMAR Lactose FINE GRAIND (Non-fat milk solids: 100% by weight, Protein: 0.1% by weight, Milk fat: 0% by weight, Moisture: 0% by weight) 11) "DK Ester F-70" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (Saturated fatty acid content in the total constituent fatty acids: 99.9% by weight) 12) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (Saturated fatty acid content in the total constituent fatty acids: 99.9% by weight) 13) "Hevaten 101" manufactured by Eiken Shoji Co., Ltd. 14) "Ceolus RC-N81" manufactured by Asahi Kasei Corporation 15) "VIANDEX-BH" manufactured by Showa Sangyo Co., Ltd. (Moisture content: 3% by weight) 16) Milk manufactured by Sennan Dairy Co., Ltd. (Non-fat milk solids: 8.8% by weight, Protein: 3.3% by weight, Milk fat: 3.8% by weight, Moisture: 87.4% by weight) 17) Kaneka Corporation's "Skim Milk" (Non-fat milk solids: 8.8% by weight, Protein: 3.4% by weight, Milk fat: 0.1% by weight, Moisture: 91.1% by weight) 18) Kaneka Corporation's "Palm Oil Melting Point Section" (Oil: 100% by weight) 19) Kaneka Corporation's "Palm Olein" (Oils and Fats: 100% by weight) 20) Meiji Tokachi Fresh Cream 47 (manufactured by Meiji Co., Ltd.) (Non-fat milk solids: 4.8% by weight, Protein: 1.7% by weight, Milk fat: 47.3% by weight, Moisture: 47.9% by weight) 21) "Ryoto Sugar Ester S-1170" manufactured by Mitsubishi Chemical Corporation (Saturated fatty acid content in the total constituent fatty acids: 99.9% by weight)

[0058] <Evaluation of the whipping properties of foaming oil-in-water emulsion fat composition> (Whipping time) The time (minutes, seconds) it took to whip the foaming oil-in-water emulsion fat compositions obtained in the examples and comparative examples until their hardness reached 0.30 N was measured and used as the evaluation value.

[0059] (Overrun) The calculated value of the air content per unit volume when the foaming oil-in-water emulsion fat composition obtained in the examples and comparative examples was whipped until its hardness reached 0.30 N was defined as the overrun (%).

[0060] <Evaluation of the flavor of whipped cream> The oil-in-water emulsion fat compositions obtained in the examples and comparative examples were whipped to produce whipped cream, which was then tasted by 10 experienced panelists. They evaluated the richness of the milk content and the clean aftertaste on a scale of 1 to 5 points, and the average score was used as the evaluation score. The evaluation criteria were as follows:

[0061] (The richness of the milk inside) 5 points. Compared to Example 2, the richness of the milk inside is significantly better. 4 points. Equivalent to Example 2, but with a better richness of milk inside. 3. Compared to Example 2, the richness of the milk inside is slightly inferior, but it is still at a level that does not pose a quality problem. 2. Compared to Example 2, the richness of the milk inside is poor. 1. Compared to Example 2, the richness of the milk inside is significantly worse.

[0062] (A clean aftertaste) 5 points. Compared to Example 2, the aftertaste is significantly cleaner. 4 points. Equivalent to Example 2, but with a nice clean aftertaste. 3. Compared to Example 2, the aftertaste is slightly less refreshing, but it is still at a level that does not pose a quality problem. 2. Compared to Example 2, the aftertaste is less refreshing. One point: Compared to Example 2, the aftertaste is significantly less refreshing.

[0063] <Overall evaluation of whipped cream> The following criteria were used to conduct an overall evaluation based on the results of each evaluation regarding the richness of the milk in the whipped cream and the clean aftertaste. A: Products that receive a score of 4.0 or higher but 5.0 or lower for both the richness of the milk inside and the clean aftertaste. B: Products where both the richness of the milk inside and the clean aftertaste are rated between 3.5 and 5.0 points, and where at least one product is rated between 3.5 and 4.0 points. C: Products where both the richness of the milk inside and the clean aftertaste are rated between 3.0 and 5.0 points, and where at least one product is rated between 3.0 and 3.5 points. D: The richness of the milk inside and the clean aftertaste are both rated between 2.0 and 5.0 points, with at least one item rated between 2.0 and 3.0 points. E: Products with one or more items rated below 2.0 in terms of the richness of the milk inside and the clean aftertaste.

[0064] (Production Example 1) Preparation of transesterified oil A mixture of 50 parts by weight of unsorted palm oil (manufactured by Kaneka Corporation) and 50 parts by weight of palm kernel olein (manufactured by Kaneka Corporation) was heated to 90°C under reduced pressure of 500 Pa. 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added and stirred for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under reduced pressure of 500 Pa to decolorize the mixture, and it was deodorized at 250°C and 200 Pa for 1 hour to obtain transesterified oil.

[0065] (Example 1) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion oil composition was prepared according to the formulation and manufacturing conditions shown in Table 1. Specifically, an oil mixture containing 25.0 parts by weight of palm kernel oil, 4.0 parts by weight of hardened palm kernel oil, and 6.0 parts by weight of transesterified oil (manufacturing example 1) was melted at 65°C. To this, 0.01 parts by weight of sucrose fatty acid ester A, 0.2 parts by weight of lecithin, and 0.1 parts by weight of polyglycerin fatty acid ester X were added and dissolved at 65°C to prepare the oil phase.

[0066] On the other hand, 50.0 parts by weight of raw milk, 0.3 parts by weight of potassium caseinate, 3.0 parts by weight of whey powder, 0.5 parts by weight of lactose, 0.01 parts by weight of sucrose fatty acid ester B, 0.1 parts by weight of polyglycerin fatty acid ester Y, 0.175 parts by weight of cellulose, and 1.0 part by weight of dextrin were dissolved in 60°C hot water in an amount that took into account the increase in moisture content during steam injection (steam heating process) so that the final composition would be the same as that shown in Table 1, in order to prepare an aqueous phase.

[0067] The mixture obtained by mixing the oil phase and the aqueous phase was pre-emulsified for 20 minutes, then micronized using a high-speed rotary emulsifier (M-Technique Co., Ltd.'s "Creamix") at a rotational speed of 31.4 m / s, then homogenized using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage, then preheated to 90°C using a plate heater, then sterilized at 140°C for 4 seconds using a UHT sterilizer (steam injection), and without evaporative cooling, cooled to 60°C using a plate cooler, and then homogenized again using a high-pressure homogenizer at a pressure of 25.0 MPa in the first stage and 5.0 MPa in the second stage. After that, the mixture cooled to 5°C using a plate cooler was filled into containers to obtain an oil-in-water emulsion oil composition.

[0068] Using the obtained oil-in-water emulsion fat composition, whipped cream was prepared according to the method described above. Table 1 shows the evaluation results for the whipping time during whipped cream preparation, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste.

[0069] [Table 1]

[0070] (Example 2, Comparative Example 1) Preparation of foaming oil-in-water emulsion fat composition and whipped cream Except for changing 3.0 parts by weight of whey powder to 2.0 parts by weight (Example 2) or 8.0 parts by weight (Comparative Example 1) according to the formulation in Table 1, and adjusting the total volume with added water, a foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste are shown in Table 1.

[0071] (Example 3) Preparation of foaming oil-in-water emulsion fat composition and whipped cream Except for changing 3.0 parts by weight of whey powder to 4.0 parts by weight, adding 3.0 parts by weight of skim milk powder, and adjusting the total volume with added water, a foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 1.

[0072] (Example 4) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that lactose was not added, 50.0 parts by weight of raw milk was changed to 28.0 parts by weight, 0.3 parts by weight of potassium caseinate was changed to 0.6 parts by weight, and 3.0 parts by weight of whey powder was changed to 4.5 parts by weight, and the total volume was adjusted with added water. Whipped cream was then prepared by whipping under the same conditions as in Example 1. Table 1 shows the evaluation results for whipping time during whipped cream preparation, overrun of the obtained whipped cream, richness of the milk content, and clean aftertaste.

[0073] (Comparative Example 2) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that potassium caseinate, whey powder, and lactose were not added, 50.0 parts by weight of raw milk was changed to 25.0 parts by weight, 3.2 parts by weight of skim milk powder was added, and the total volume was adjusted with added water. Whipped cream was then prepared by whipping under the same conditions as in Example 1. Table 1 shows the evaluation results for whipping time during whipped cream preparation, overrun of the obtained whipped cream, richness of the milk content, and clean aftertaste.

[0074] As is clear from the results in Table 1, the whipped creams obtained by whipping the foaming oil-in-water emulsion fat compositions (Examples 1-4), which contained milk raw material Y in the range of 1-7.8% by weight and non-fat milk solids in the range of 6-12.5% ​​by weight, all had a rich milky flavor while having a clean aftertaste, resulting in good evaluation results. On the other hand, the whipped cream obtained by whipping the foaming oil-in-water emulsion fat composition (Comparative Example 1), which contained a high milk raw material Y content of 8.0% by weight and a high non-fat milk solids content of 12.9% by weight, received a poor evaluation for clean aftertaste and an overall evaluation of D. Furthermore, the whipped cream obtained by whipping the foaming oil-in-water emulsion fat composition (Comparative Example 2), which contained a low non-fat milk solids content of 5.2% by weight, received a poor evaluation for both the richness of the milky flavor and the clean aftertaste, and an overall evaluation of D.

[0075] (Examples 5-6) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that raw milk was replaced with cow's milk (Example 5) or skim milk (Example 6) according to the formulation in Table 2. Whipped cream was then prepared by whipping under the same conditions as in Example 1. Table 2 shows the evaluation results for whipping time during whipped cream preparation, overrun of the obtained whipped cream, richness of the milk content, and clean aftertaste.

[0076] [Table 2]

[0077] (Comparative Example 3) Preparation of foaming oil-in-water emulsion fat composition and whipped cream Except for changing 50.0 parts by weight of raw milk to 8.0 parts by weight and 3.0 parts by weight of whey powder to 4.0 parts by weight according to the formulation in Table 2, and adding 3.0 parts by weight of skim milk powder, and adjusting the total volume with added water, a foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste evaluation results are shown in Table 2.

[0078] (Example 7) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that lactose was not added, 25.0 parts by weight of palm kernel oil was changed to 19.0 parts by weight, 4.0 parts by weight of hydrogenated palm kernel oil was changed to 2.0 parts by weight, 6.0 parts by weight of transesterified oil (Production Example 1) was changed to 3.0 parts by weight, 50.0 parts by weight of raw milk was changed to 70.0 parts by weight, and 3.0 parts by weight of whey powder was changed to 4.0 parts by weight, and the total amount was adjusted with added water. Whipped cream was then prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 2.

[0079] (Comparative Example 4) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that lactose was not added, 25.0 parts by weight of palm kernel oil was changed to 15.0 parts by weight, 4.0 parts by weight of hydrogenated palm kernel oil was changed to 2.0 parts by weight, 6.0 parts by weight of transesterified oil (Production Example 1) was changed to 3.0 parts by weight, 50.0 parts by weight of raw milk was changed to 70.0 parts by weight, and 3.0 parts by weight of whey powder was changed to 1.0 part by weight, and the total amount was adjusted with added water. Whipped cream was then prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 2.

[0080] As is clear from the results in Table 2, the whipped creams obtained by whipping foaming oil-in-water emulsion fat compositions (Examples 1, 5-7) in which the milk ingredient X content was 10-70% by weight and the non-fat milk solids in milk ingredient X / non-fat milk solids in milk ingredient Y (weight ratio) was in the range of 0.3-4 all had a rich milky flavor while having a clean aftertaste, and received good evaluation results. On the other hand, the whipped cream obtained by whipping foaming oil-in-water emulsion fat composition (Comparative Example 3) in which the milk ingredient X content was low at 8.0% by weight and the non-fat milk solids in milk ingredient X / non-fat milk solids in milk ingredient Y (weight ratio) was low at 0.10 received a poor evaluation for clean aftertaste and an overall evaluation of E. Furthermore, the foaming oil-in-water emulsion fat composition (Comparative Example 4), in which the non-fat milk solids content in milk raw material X / non-fat milk solids content in milk raw material Y (by weight) was high at 6.38, exhibited poor whipping properties and could not produce whipped cream.

[0081] (Examples 8-9) Preparation of foaming oil-in-water emulsion fat composition and whipped cream Except for changing the amount of polyglycerin fatty acid ester Y added to the aqueous phase from 0.1 parts by weight to 0.05 parts by weight (Example 8) or 0.2 parts by weight (Example 9) according to the formulation in Table 3, and adjusting the total amount with added water, a foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped under the same conditions as in Example 1 to produce whipped cream. The whipping time during the production of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 3.

[0082] [Table 3]

[0083] (Example 10) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, except that 0.1 parts by weight of polyglycerin fatty acid ester Y added to the aqueous phase was replaced with 0.1 parts by weight of sucrose fatty acid ester C, according to the formulation in Table 3. Whipped cream was then prepared by whipping under the same conditions as in Example 1. Table 3 shows the whipping time during whipped cream preparation, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste.

[0084] (Example 11) Preparation of foaming oil-in-water emulsion fat composition and whipped cream A foaming oil-in-water emulsion oil composition was obtained in the same manner as in Example 1, except that 25.0 parts by weight of palm kernel oil, 4.0 parts by weight of hardened palm kernel oil, and 6.0 parts by weight of transesterified oil (Production Example 1) were replaced with 3.5 parts by weight of palm kernel oil, 12.2 parts by weight of palm oil with a medium melting point, and 19.3 parts by weight of palm olein, according to the formulation in Table 3. Whipped cream was then prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 3.

[0085] (Example 12) Preparation of foaming oil-in-water emulsion fat composition and whipped cream According to the formulation in Table 3, the amount of palm kernel oil was changed from 25.0 parts by weight to 22.0 parts by weight, the amount of transesterified oil (Production Example 1) from 6.0 parts by weight to 5.0 parts by weight, the amount of raw milk from 50.0 parts by weight to 43.5 parts by weight, and the amount of sucrose fatty acid ester B from 0.01 parts by weight to 0.04 parts by weight. 6.5 parts by weight of fresh cream was added, and the total volume was adjusted with added water. Otherwise, a foaming oil-in-water emulsion fat composition was obtained in the same manner as in Example 1, and whipped cream was prepared by whipping under the same conditions as in Example 1. The whipping time during the preparation of the whipped cream, the overrun of the obtained whipped cream, the richness of the milk content, and the clean aftertaste were evaluated and shown in Table 3.

[0086] As is clear from the results in Table 3, the whipped creams obtained by whipping foaming oil-in-water emulsion fat compositions (Examples 1, 8-12) containing less than 15% by weight of fresh cream and 0.05-1% by weight of emulsifiers all had a rich milky flavor while having a clean aftertaste, and received good evaluation results. In particular, the whipped creams obtained by whipping foaming oil-in-water emulsion fat compositions (Examples 1, 8, 10) in which the ratio of emulsifiers whose main constituent fatty acids are saturated fatty acids to emulsifiers whose main constituent fatty acids are unsaturated fatty acids (by weight) was in the range of 0.85-1.2, and the content of lauric acid-based fats in the total fat was 20% by weight or more, all received an overall evaluation of A.

Claims

1. A foaming oil-in-water emulsion fat composition having an oil content of 15 to 45% by weight, a water content of 42 to 75% by weight, and a fresh cream content of less than 15% by weight, A foaming oil-in-water emulsion composition comprising 10 to 70% by weight of milk raw material X, 1 to 7.8% by weight of milk raw material Y, and 0.05 to 1% by weight of an emulsifier, wherein the non-fat milk solids content is 6 to 12.5% ​​by weight, the weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids is 0.8 to 1, and the weight ratio of non-fat milk solids in milk raw material X to non-fat milk solids in milk raw material Y is 0.3 to 4. Dairy ingredient X: At least one selected from the group consisting of raw milk, skim milk, skim condensed milk, cow's milk, and buttermilk. Milk ingredient Y: At least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC.

2. The foaming oil-in-water emulsion oil composition according to claim 1, wherein the ratio of milk protein in milk raw material X to milk protein in milk raw material Y (by weight) is 0.9 to 12.

3. The foaming oil-in-water emulsion oil composition according to claim 1, wherein the total amount of the emulsifiers is 0.7 to 2.5 in weight ratio of emulsifiers whose main constituent fatty acids are saturated fatty acids to emulsifiers whose main constituent fatty acids are unsaturated fatty acids.

4. The foaming oil-in-water emulsion oil composition according to claim 1, wherein the content of lauric-based oils in the total oils is 20% by weight or more.

5. A whipped cream obtained by whipping the foaming oil-in-water emulsion fat composition according to any one of claims 1 to 4.

6. A food product comprising the whipped cream described in claim 5.

7. A method for producing a foaming oil-in-water emulsion fat composition in which the fresh cream content is less than 15% by weight of the entire foaming oil-in-water emulsion fat composition, In the foaming oil-in-water emulsion fat composition, an aqueous phase is prepared by dissolving 10-70% by weight of milk raw material X, 1-7.8% by weight of milk raw material Y, and 0.01-0.99% by weight of a hydrophilic emulsifier to adjust the water content to 42-75% by weight. In the foaming oil-in-water emulsion oil composition, 0.01 to 0.99% by weight of a lipophilic emulsifier is dissolved in 15 to 45% by weight of oil, and this oil phase is mixed and preheated. After the aforementioned preheating, heat to 130-150°C by direct heating. After heating by the direct heating method described above, the temperature is indirectly cooled to 40-90°C. After the cooling process, homogenization is performed under a homogenization pressure of 0.5 to 15 MPa. The process includes, after the homogenization treatment, indirect cooling to 3 to 15°C. A method for producing a foaming oil-in-water emulsion oil composition, wherein the non-fat milk solids content is 6 to 12.5% ​​by weight, the weight ratio of the total amount of non-fat milk solids of milk raw material X and milk raw material Y to the total amount of non-fat milk solids is 0.8 to 1, and the weight ratio of non-fat milk solids in milk raw material X to non-fat milk solids in milk raw material Y is 0.3 to 4. Dairy ingredient X: At least one selected from the group consisting of raw milk, skim milk, skim condensed milk, cow's milk, and buttermilk. Milk ingredient Y: At least one selected from the group consisting of whey powder, skim milk powder, whole milk powder, buttermilk powder, and WPC.

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