Foaming water-based oil-based emulsion composition and its manufacturing method

Abstract

The objective is to provide a foaming oil-in-water emulsion composition that has a good melt-in-the-mouth texture and heat resistance, suppresses liquid separation during long-term storage, and can obtain sufficient firmness when whipped even with low fat content, as well as a method for producing the same. [Solution] The product contains 10% to 40% by mass of edible oils and fats with an elevated melting point of 34°C or lower, 0.1% to 5.0% by mass of milk protein, 0.1% to 10.0% by mass of sugars, 0.01% to 0.30% by mass of carrageenan, and 0.01% to 3.00% by mass of polyglycerin condensed ricinoleic acid ester, and has a viscosity of 20 mPa·s to 300 mPa·s at a temperature of 5°C.

Description

Technical Field

[0001] The present invention relates to a foaming oil-in-water type emulsion composition having good melt-in-the-mouth feeling and heat resistance, suppressing liquid separation during long-term storage, and capable of obtaining sufficient hardness during whipping even with low fat, and a method for producing the same.

Background Art

[0002] Cream used in confectionery, bread making, dessert making, etc. includes cream obtained by removing components other than milk fat from milk, cream containing milk fat, emulsifiers and stabilizers, cream containing vegetable fat, emulsifiers and stabilizers, and cream containing a mixed fat of milk fat and vegetable fat, emulsifiers and stabilizers.

[0003] In Japan's "Order Concerning Component Standards, etc. of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951, hereinafter referred to as the "Milk etc. Order"), those obtained by removing components other than milk fat from raw milk, cow's milk, special cow's milk or raw buffalo milk, and those added with other emulsifiers, stabilizers, foods, etc. are defined as "foods mainly made from milk or dairy products" by type.

[0004] Among these creams, those used for whipping are required to have whipping properties for forming a good whipped structure by incorporating air bubbles and emulsion stability for maintaining a liquid state and not causing physical property changes during distribution and storage. These functions are antagonistic, and in creams corresponding to "foods mainly made from milk or dairy products", the characteristics of the cream are determined by the balance of emulsifiers and the like.

[0005] In recent years, low-fat creams with calorie control have been preferred, but as the fat content of the cream decreases, it becomes more difficult to form the fat globule chains required for whipping, and the whipping time becomes longer. Also, the fat globule network is more fragile than high-fat creams with a fat content of 45 to 50% by mass, and sufficient hardness cannot be obtained during whipping.

[0006] One way to address the above problem is to add a large amount of emulsifier with deemulsifying properties to make it easier to whip. However, increasing the deemulsifying properties conversely reduces emulsion stability. When emulsion stability decreases, there is a risk of thickening and solidification due to rising temperature, or separation due to creaming over time, making it impossible to provide a product with stable quality over the long term.

[0007] Therefore, prior art has explored methods for adjusting oils, emulsifiers, and thickeners.

[0008] For example, Patent Document 1 discloses a foaming oil-in-water emulsion using oils and fats composed of long-chain saturated fatty acids with a high melting point, characterized by having an oil and fat content of 10 to 30% by weight, containing sugars, an emulsifier, and water, and being foamed after being stored at 20 to 40°C and then temperature-controlled to 3 to 25°C. According to this invention, by using oils and fats composed of long-chain saturated fatty acids with a high melting point, the emulsion is said to be stable even when stored at room temperature such as 20 to 40°C.

[0009] However, creams with high melting points tend to leave residue in the mouth, and their melt-in-your-mouth texture is not as satisfying as conventional whipped cream. Furthermore, the aforementioned issues with low-fat cream, such as the firmness when whipped and long-term emulsification stability, were not considered or improved.

[0010] Furthermore, Patent Document 2 discloses a low-oil foaming oil-in-water emulsion having a total solids content of 20-45% by weight and an oil content of 10-25% by weight. According to this invention, by setting the total solids content to 20-45% by weight, despite being low in fat, it exhibits foaming properties similar to high-fat cream, namely good overrun after whipping, good shape retention, and room temperature tolerance, as well as a rich flavor and smooth texture.

[0011] However, it is generally known that increasing the total solid content using hydrophilic sugars leads to a large difference in specific gravity between the dispersed phase (oil phase) and the continuous phase (aqueous phase), making creaming (floating of fat globules) more likely to occur according to Stokes' law. As a result, the oil and aqueous phases separate over time, making long-term storage with stable emulsification difficult. Furthermore, the aforementioned issues of hardness and heat resistance during whipping, which are challenges of low-fat whipped cream, have not been considered at all and could not be improved.

[0012] Furthermore, Patent Document 3 discloses a foaming oil-in-water emulsion oil composition characterized by containing 0.005 to 0.1% by mass of high-viscosity xanthan gum, whey minerals with a calcium content of less than 2% by mass in the solid content, and an oil content of 40% by mass or less. According to this invention, the inclusion of high-viscosity xanthan gum prevents separation and sedimentation during storage.

[0013] However, using high-viscosity thickeners to increase the viscosity of a product inevitably impairs the melt-in-your-mouth texture of the whipped cream. Furthermore, it becomes difficult to incorporate fine air bubbles during whipping, resulting in an insufficient firmness. Additionally, it presents various challenges to practical application, such as hindering liquid transfer and stirring during manufacturing.

[0014] Furthermore, methods are being considered to impart acid resistance and heat resistance to non-low-fat creams.

[0015] For example, Patent Document 4 discloses an oil-in-water emulsion characterized by containing whey protein, polyglycerol condensed ricinoleic acid ester, sucrose fatty acid ester, and carrageenan. According to this invention, it is said to have excellent acid resistance and heat resistance and is suitable for acidic gels and the like.

[0016] However, the challenges of low-fat cream, such as its firmness when whipped and its long-term emulsification stability, were not considered at all, and therefore could not be improved. [Prior art documents] [Patent Documents]

[0017] [Patent Document 1] WO2019 / 021615 publication [Patent Document 2] WO2004 / 041002 publication [Patent Document 3] Japanese Patent Publication No. 2011-010574 [Patent Document 4] Japanese Patent Publication No. 2008-154469 [Overview of the Initiative] [Problems that the invention aims to solve]

[0018] This invention has been made in view of these circumstances, and aims to provide a foaming oil-in-water emulsion composition that exhibits good whipping properties and long-term liquid stability despite having a fat content of 40% by mass or less. [Means for solving the problem]

[0019] The inventors conducted diligent research and found that a foaming oil-in-water emulsion composition containing specific edible oils and fats, thickening polysaccharides, and emulsifiers, which is low in fat, solves the above problems, and thus completed the present invention. That is, the present invention provides the following.

[0020] A first aspect of the present invention is as follows: [1] A foaming oil-in-water emulsion composition characterized by containing 10% to 40% by mass of edible oils and fats with an elevated melting point of 34°C or lower, 0.1% to 5.0% by mass of milk protein, 0.1% to 10.0% by mass of sugars, 0.01% to 0.30% by mass of carrageenan, and 0.01% to 3.00% by mass of polyglycerin condensed ricinoleate ester, and having a viscosity of 20 mPa·s to 300 mPa·s at a temperature of 5°C. [2] The oil-in-water type emulsified composition with foaming property as described in [1], wherein the SFC of the edible oil at 10°C is 50% or more and 95% or less, and the SFC at 30°C is 0.1% or more and 20% or less. [3] The oil-in-water type emulsified composition with foaming property as described in [1] or [2], which contains a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier, and when the saturated fatty acid emulsifier is X mass% and the unsaturated fatty acid emulsifier is Y mass%, the value of (X÷Y) is 4 or less. [4] The oil-in-water type emulsified composition with foaming property as described in [1] or [2], wherein the median diameter of the fat globules is 0.8 μm or more and 2.0 μm or less. [5] The oil-in-water type emulsified composition with foaming property as described in [1] or [2], wherein when it is stored statically at 7±3°C for 30 days from production, the solid content difference between the upper and lower parts of the liquid phase is 10 mass% or less. [6] The oil-in-water type emulsified composition with foaming property as described in [1] or [2], wherein the maximum hardness during whipping at a product temperature of 1 to 10°C is 35 gf or more. [7] The oil-in-water type emulsified composition with foaming property as described in [1] or [2], which does not show a viscosity increase or solidification more than three times that before temperature rise when the product temperature is raised to 30°C and then refrigerated again to 5°C.

[0021] The second aspect of the present invention is as follows. [8] A method for producing an oil-in-water type emulsified composition with foaming property, characterized by having the following steps (1) to (4). (1) Aqueous mixing step: A step of mixing a raw material containing milk protein, saccharides, carrageenan, and an emulsifier for forming an aqueous phase to prepare an aqueous composition. (2) Oil-based mixing step: A step of mixing edible oil, polyglycerol condensed ricinoleic acid ester, and an emulsifier for forming an oil phase to prepare an oil-based composition. (3) Emulsification step: A step of mixing and emulsifying the aqueous composition and the oil-based composition to prepare an oil-in-water type emulsion. (4) Homogenization step: A step of homogenizing the oil-in-water type emulsion to prepare an oil-in-water type emulsified composition with foaming property. [Effects of the Invention]

[0022] According to the present invention, despite being a low-fat cream, it is possible to provide a foaming oil-in-water emulsion composition that achieves both excellent emulsion stability and whipping properties, suppressing thickening and solidification due to rising product temperature and liquid separation during long-term storage without impairing a good melt-in-the-mouth texture, and having a firmness satisfactory for whipping. [Brief explanation of the drawing]

[0023] [Figure 1] This graph shows liquid separation during long-term storage and the maximum hardness achieved when whipped. [Modes for carrying out the invention]

[0024] The following describes in detail embodiments for carrying out the present invention, but these are listed for illustrative purposes only and do not limit the present invention.

[0025] In this specification, "foaming oil-in-water emulsion composition" means so-called whipped cream other than fresh cream, and includes "containing milk fat and stabilizers or emulsifiers," "containing milk fat and vegetable fat and stabilizers or emulsifiers," and "containing vegetable fat and stabilizers or emulsifiers." In this specification, it may also be simply referred to as "cream." Furthermore, "oil-in-water emulsion" means a semi-finished product in a pre-emulsified state before homogenization treatment during manufacturing.

[0026] <Foamable oil-in-water emulsion composition> A first aspect of the present invention is a foaming oil-in-water emulsion composition (hereinafter also simply referred to as "oil-in-water emulsion composition"). The oil-in-water emulsion composition is a so-called whipped cream composed of edible oils and fats, stabilizers, emulsifiers, etc., and can be whipped to form whipped cream, which can be suitably used for frosting, sandwiching, or topping food products such as sponge cakes, buche de Noël, cookies, and biscuits.

[0027] (edible fats and oils) The edible oils and fats used in this invention are used as the fat component of the oil-in-water emulsion composition for the purpose of imparting whipping properties and flavor. The edible oils and fats may be either vegetable oils or animal oils, or a mixture of vegetable oils and animal oils.

[0028] In this invention, the rising melting point of the edible oil is 34°C or lower. If the rising melting point is higher than 34°C, the melt-in-your-mouth texture when eaten will be impaired. On the other hand, there is no particular limit to the lower limit of the rising melting point, but around 15°C is preferred.

[0029] In this invention, the SFC (solid fat content) of edible oils and fats is measured by NMR spectroscopy, and it is preferable that the SFC at 10°C is 50% to 90%, and the SFC at 30°C is 0.1% to 20%. If the SFC at 10°C is within this range, the whipping properties will be good, and if the SFC at 30°C is within this range, the melt-in-the-mouth texture when eaten will be good.

[0030] Edible oils and fats may be oils and fats prepared by mixing two or more raw materials in any proportion and processing them, as long as they satisfy the above-mentioned rising melting point. For example, vegetable oils and fats that can be used as raw materials include rapeseed oil, high erucine rapeseed oil, high olein rapeseed oil, palm oil, palm kernel oil, palm olein oil, coconut oil, soybean oil, corn oil, and sunflower oil, with palm oil, palm kernel oil, coconut oil, and soybean oil being preferred. On the other hand, animal oils and fats include milk fat, lard, beef tallow, and fish oil, with milk fat being preferred.

[0031] The amount of edible oils and fats included is 10.0% by mass or more and 40.0% by mass or less of 100% by mass of the oil-in-water emulsion composition. If the amount of edible oils and fats is less than 10.0% by mass, the whipping properties, shape retention, and flavor of the cream will be inferior. If the amount of edible oils and fats exceeds 40.0% by mass, it will be too high in calories and will not be preferred as a low-fat cream. Preferably, the amount of edible oils and fats included is 15.0% by mass or more and 40.0% by mass or less, and more preferably 20.0% by mass or more and 38.0% by mass or less.

[0032] (Milk protein) The milk proteins used in this invention are used in oil-in-water emulsion compositions for the purpose of contributing to emulsion stability and good whipped texture formation. In addition to dairy products as defined in the Dairy Products Act, dairy products with a milky flavor using milk raw materials can be used. Examples of dairy raw materials include raw milk, milk, whole milk concentrate, skim milk, skimmed milk concentrate, buttermilk, whey, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, fermented butter, whole milk powder, skim milk powder, buttermilk powder, whey powder, and protein-concentrated whey powder, and one or more of these can be selected and used.

[0033] The amount of milk protein is 0.1% by mass or more and 5.0% by mass or less per 100% by mass of the oil-in-water emulsion composition. If the amount of milk protein is less than 0.1% by mass, the emulsion stability due to protection of the fat globule membrane, the thickening and solidification with respect to heat, and the formation of whipped texture are poor. If the amount of milk protein exceeds 5.0% by mass, it thickens excessively, and the balance of the amount of emulsifiers and stabilizers is disrupted, resulting in poor solubility and dispersibility. The amount of milk protein is preferably 0.5% by mass or more and 4.0% by mass or less.

[0034] (Carrageenan) The carrageenan used in this invention is used for the purpose of contributing to the formation of a good whipped texture and the formation of a gentle gel when in liquid form. Examples of carrageenan include κ-carrageenan, ι-carrageenan, and λ-carrageenan, and one or more types can be selected and used. In particular, for gentle gel formation, it is preferable to use combinations of κ-carrageenan and ι-carrageenan, κ-carrageenan and λ-carrageenan, or κ-carrageenan, ι-carrageenan, and λ-carrageenan.

[0035] The amount of carrageenan is 0.01% by mass or more and 0.30% by mass or less per 100% by mass of the oil-in-water emulsion composition. If the amount of carrageenan is less than 0.01% by mass, whipped texture formation and gradual gel formation in the liquid state will be poor, and further thickening and solidification will occur as the product temperature rises. If the amount of carrageenan exceeds 0.30% by mass, excessive thickening will result in a decrease in whipping properties and solidification. The amount of carrageenan is preferably 0.03% by mass or more and 0.20% by mass or less, and more preferably 0.05% by mass or more and 0.10% by mass or less.

[0036] In this invention, in addition to carrageenan, a thickening agent may be used. Examples of thickening agents include xanthan gum, gellan gum, locust bean gum, guar gum, gum arabic, tara gum, succinoglycan, and the like.

[0037] There are no specific regulations regarding the amount of thickeners other than carrageenan; they should be added within a range that does not adversely affect the flavor and physical properties. For example, a range of 0.01% to 0.30% by mass is preferred per 100% by mass of the oil-in-water emulsion composition.

[0038] (Sugars) The sugars used in this invention are used to contribute to the development of firmness during whipping and to the formation of a gentle gel when in liquid form. Examples include monosaccharides, disaccharides, starch, starch hydrolysates, and sugar alcohols, and one or more of these can be selected and used. In particular, using lactose to impart a milky flavor or corn syrup with low sweetness can result in a more natural cream flavor.

[0039] The amount of sugars is 0.1% by mass or more and 10.0% by mass or less per 100% by mass of the oil-in-water emulsion composition. If the amount of sugars is less than 0.1% by mass, the hardness when whipped cannot be achieved, and gentle gel formation when in liquid form cannot be achieved. If the amount of sugars exceeds 10.0% by mass, the difference in specific gravity between the dispersed phase (oil phase) and the continuous phase (aqueous phase), which is a factor in the creaming phenomenon, is not permissible, and the grittiness when consumed cannot be suppressed. The amount of sugars is preferably 0.5% by mass or more and 9.0% by mass or less, and more preferably 1.5% by mass or more and 8.5% by mass or less. The amount of sugars includes the amount of polysaccharides such as carrageenan among the thickeners mentioned above.

[0040] (Polyglycerin condensed ricinoleate ester) The polyglycerol condensed ricinoleic acid ester used in this invention is used to improve emulsification stability by forming a fat globule coating on milk proteins, while also providing firmness during whipping, thereby contributing to a balance between whipping properties and emulsification stability. Polyglycerol condensed ricinoleic acid ester is an unsaturated fatty acid esterified from the condensation of polyglycerol and ricinoleic acid.

[0041] The amount of polyglycerin condensed ricinoleate ester is 0.01% by mass or more and 3.00% by mass or less per 100% by mass of the oil-in-water emulsion composition. If the amount of polyglycerin condensed ricinoleate ester is less than 0.01% by mass, the whipping properties will decrease, and sufficient hardness cannot be obtained when whipping. If the amount of polyglycerin condensed ricinoleate ester exceeds 3.00% by mass, the emulsion stability will be poor. Preferably, the amount of polyglycerin condensed ricinoleate ester is 0.05% by mass or more and 2.00% by mass or less, and more preferably 0.10% by mass or more and 1.00% by mass or less.

[0042] (emulsifier) The oil-in-water emulsion composition of the present invention preferably contains both a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier. By including both, it is possible to achieve both emulsion stability and whipping properties even with a low fat content. The polyglycerin condensed ricinoleic acid ester mentioned above is an unsaturated fatty acid emulsifier, but one or more other emulsifiers can be selected and used.

[0043] (Saturated fatty acid emulsifier) Saturated fatty acid emulsifiers are emulsifiers that have an emulsifying and stabilizing effect and whose lipophilic group mainly consists of saturated fatty acids among the total constituent fatty acids. Examples include sucrose fatty acid esters, monoglycerol saturated fatty acid esters, polyglycerol saturated fatty acid esters, sorbitan saturated fatty acid esters, organic acid saturated fatty acid esters, and propylene glycol saturated fatty acid esters.

[0044] (Unsaturated fatty acid emulsifier) Unsaturated fatty acid emulsifiers have an emulsifying effect and are emulsifiers whose lipophilic group mainly consists of unsaturated fatty acids among the total constituent fatty acids. For example, in addition to the polyglycerol condensed ricinoleic acid ester mentioned above, examples include soy lecithin, egg yolk lecithin, monoglycerol unsaturated fatty acid ester, polyglycerol unsaturated fatty acid ester, sorbitan unsaturated fatty acid ester, organic acid unsaturated fatty acid ester, and propylene glycol unsaturated fatty acid ester.

[0045] (Emulsifier blend ratio) The ratio of saturated fatty acid emulsifier to unsaturated fatty acid emulsifier is preferably such that, when the amount of saturated fatty acid emulsifier is X by mass and the amount of unsaturated fatty acid emulsifier is Y by mass, the value obtained by dividing Y by X is 4 or less (0 < (X ÷ Y) ≤ 4). If this value is 4 or less, it will exhibit moderate emulsification stability and will result in a low-fat cream with particularly high whipping properties. If this value is greater than 0, both emulsification stability and liquid stability will be improved.

[0046] The total amount of saturated fatty acid emulsifiers and unsaturated fatty acid emulsifiers is not particularly specified as long as the above blending ratio is met, but they should be blended within a range that does not adversely affect the flavor and physical properties. For example, 0.01% to 2.00% by mass is preferred in 100% by mass of the oil-in-water emulsion composition.

[0047] (salts) The oil-in-water emulsion composition of the present invention may contain salts to improve emulsion stability. Examples of salts include sodium hexametaphosphate, trisodium citrate, dipotassium phosphate, and disodium hydrogen phosphate. The amount of salt added is preferably 0.01% to 2.00% by mass per 100% by mass of the oil-in-water emulsion composition.

[0048] (viscosity) The oil-in-water emulsion composition of the present invention has a viscosity of 20 mPa·s or more and 300 mPa·s or less at a product temperature of 5°C. If the viscosity is less than 20 mPa·s, liquid separation is likely to occur. If the viscosity exceeds 300 mPa·s, foaming by stirring is poor, sufficient air cannot be incorporated during whipping, a fine whipped texture cannot be achieved, and sufficient firmness cannot be obtained. The viscosity is preferably 50 mPa·s or more and 250 mPa·s or less, and more preferably 80 mPa·s or more and 200 mPa·s or less.

[0049] In the oil-in-water emulsion composition of the present invention, the viscosity characteristics at a product temperature of 5°C are particularly important. By controlling the viscosity to 300 mPa·s or less, the poor hardness of low-fat creams when whipped, which was a problem in the conventional technology, is improved. Generally, low viscosity makes creaming (floating of fat globules) more likely to occur over time, and liquid separation occurs during long-term storage. However, the present invention achieves both hardness when whipped and suppression of liquid separation by using milk protein, sugars, carrageenan, and polyglycerin condensed ricinoleic acid ester in combination. Furthermore, by lowering the viscosity and using oils and fats with an elevated melting point of 34°C or lower, a good melt-in-the-mouth texture when consumed is achieved.

[0050] The mechanism by which the stiffness and liquid separation during whipping are improved is hypothesized as follows: In the oil-in-water emulsion composition, fat globules, milk proteins, sugars, carrageenan, and polyglycerol condensed ricinoleate ester interact with each other, forming a complex tissue structure containing dense bubbles and a fat globule network through whipping and stirring, thereby achieving sufficient stiffness. Furthermore, these interactions suppress the buoyancy of fat globules, thereby inhibiting liquid separation.

[0051] The viscosity of an oil-in-water emulsion composition can be measured, for example, by the following method: Dispense 100 mL of the oil-in-water emulsion composition, stored at 5±3°C, into a measuring container. Under conditions of 5°C, use a viscometer such as the "TVB-10M" manufactured by Tokikai Kogyo Co., Ltd., insert the measuring probe (rotor M2) into the sample, and measure the viscosity (mPa·s) when rotated at 30 rpm for 30 seconds.

[0052] (Median diameter of fat globules) The oil-in-water emulsion composition of the present invention preferably has a median diameter of fat globules of 0.8 μm to 2.0 μm, more preferably 1.0 μm to 1.8 μm, and even more preferably 1.1 μm to 1.7 μm. Normally, the median diameter of fat globules is adjusted by shearing and homogenization treatments. While reducing the median diameter of fat globules suppresses creaming, it increases the interfacial free energy, leading to unstable emulsification. In the present invention, adjusting the median diameter of fat globules to 0.8 μm to 2.0 μm improves emulsification stability and whipping properties.

[0053] The median diameter of fat globules in an oil-in-water emulsion composition is measured using, for example, a "Laser Diffraction Particle Size Distribution Analyzer SALD-3100" manufactured by Shimadzu Corporation, with the volume-based integrated distribution used to determine the median diameter.

[0054] (Difference in solid content after refrigerated storage) The oil-in-water emulsion composition of the present invention preferably has a difference in solid content between the upper and lower parts of the liquid phase of 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass or less, after being stored at 7°C ± 3°C for 30 days from the date of manufacture. There is no particular lower limit. If the difference in solid content between the upper and lower parts of the liquid phase is 10% by mass or less, the quality of the cream during long-term storage can be ensured.

[0055] In low-fat creams, when component separation occurs during creaming, fat globules coalesce and solidify in the upper liquid phase, and furthermore, a shortage of fat globules in the lower liquid phase prevents whipping, resulting in significant quality degradation. In prior art, attempts have been made to improve emulsion stability by using extreme emulsifying stabilizers and thickeners, while compromising on whipping properties and melt-in-the-mouth texture. However, none of these methods have been able to sufficiently suppress component separation in low-fat creams. In this invention, component separation is suppressed while maintaining good whipping properties and melt-in-the-mouth texture in low-fat creams.

[0056] The difference in solid content between the upper and lower parts of the liquid phase can be calculated using the following measurement method. After manufacturing the oil-in-water emulsion composition, it is refrigerated at 7±3°C for one day, then 100 mL is dispensed aseptically into a graduated measuring cylinder and stored in a refrigerator at 7±3°C. Thirty days after manufacturing, the liquid phase is fractionated into the upper part (top 25% of the total liquid), the middle part, and the lower part (bottom 25% of the total liquid), and the total solid content of each part is measured and calculated using the following formula. Difference in solid content between the upper and lower liquid phases = M1 - M2 (mass%) M1: Total solid content (mass%) above the liquid phase M2: Total solid content (mass%) in the lower part of the liquid phase

[0057] (Maximum hardness when whipped) The oil-in-water emulsion composition of the present invention preferably has a maximum hardness of 35 gf or higher, more preferably 40 gf or higher, and even more preferably 50 gf or higher, when whipped by continuous stirring at a temperature of 1 to 10°C. A maximum hardness of 35 gf or higher makes it suitable for use in confectionery, such as frosting cakes. On the other hand, there is no particular upper limit to the maximum hardness, but it is approximately 150 gf.

[0058] Generally, when cream is churned, the fat globule membranes break down, and the fat globules aggregate to form fat globule chains. This process incorporates air bubbles, resulting in whipping. Low-fat creams, with their weaker fat globule networks compared to high-fat creams (such as those with a fat content of 45-50% by mass), cannot form a finely textured whipped cream with well-integrated air bubbles, and therefore cannot achieve a satisfactory consistency for use in confectionery. Consequently, the applications of low-fat creams have been limited. This invention improves whipping properties without compromising emulsification stability, enabling low-fat creams to achieve a satisfactory consistency.

[0059] (Whipping time) The oil-in-water emulsion composition of the present invention, when continuously stirred with a hand mixer or whisk, preferably has a whipping time of 500 seconds or less, more preferably 420 seconds or less, and even more preferably 360 seconds or less, to reach a hardness of 35±2gf, which is commonly used in confectionery. A whipping time of 500 seconds or less allows for easy whipping, reducing the burden on the worker.

[0060] <Method for producing oil-in-water emulsion composition> A second aspect of the present invention is a method for producing an oil-in-water emulsion composition. The production method of the present invention comprises the following steps (1) to (4), and preferably further comprises steps (5) to (7). The above oil-in-water emulsion composition can be produced by the production method illustrated below.

[0061] (1) Aqueous mixing process: A process to prepare an aqueous composition by mixing raw materials containing milk protein, sugars, carrageenan, and an emulsifier for forming an aqueous phase. (2) Oil-based mixing process: A process to prepare an oily composition by mixing edible oils and fats, polyglycerin condensed ricinoleic acid ester, and an emulsifier for forming an oil phase. (3) Emulsification step: A step of mixing and emulsifying the aqueous composition and the oily composition to prepare an oil-in-water emulsion. (4) Homogenization step: A step of homogenizing the oil-in-water emulsion and preparing an oil-in-water emulsion composition. (5) Sterilization process: A process of heating or sterilizing the prepared oil-in-water emulsion composition. (6) Homogenization process after sterilization: A process of homogenizing the oil-in-water emulsion composition that has been sterilized or treated with a sterilization treatment. (7) Cooling step: A step of cooling the oil-in-water emulsion composition to 10°C or below.

[0062] (1) Water-based mixing process The aqueous mixing process involves mixing raw materials containing milk protein, sugars, carrageenan, and an emulsifier for forming an aqueous phase to prepare an aqueous composition. Specifically, predetermined amounts of raw materials containing milk protein, sugars, carrageenan, and an emulsifier for forming an aqueous phase are added to water heated to 30-80°C. Other water-soluble components are added as needed, and the mixture is stirred by high-speed shearing while maintaining the temperature at 30-80°C to obtain an aqueous composition. This high-speed shearing process allows these particles to be finely ground and uniformly dispersed.

[0063] (2) Oil-based mixing process The oil-based mixing process involves mixing edible oils and fats, polyglycerol condensed ricinoleic acid ester, and an emulsifier for forming an oil phase to prepare an oily composition. Specifically, a predetermined amount of the aforementioned polyglycerol condensed ricinoleic acid ester and an emulsifier for forming an oil phase are added to edible oils and fats heated and melted at 50-85°C. Other oil-soluble components are added as needed, and the mixture is stirred to obtain an oily composition.

[0064] (3) Emulsification process The emulsification step is a process of mixing and emulsifying the aqueous composition obtained in the mixing step with the oily composition to prepare an oil-in-water emulsion. Specifically, an aqueous composition maintained at 50-85°C is mixed with edible oils and fats heated and melted at 50-85°C (edible oils and fats to which hydrophobic emulsifiers and stabilizers are added as needed), and the mixture is dissolved and stirred using a rotary stirrer such as a homomixer to obtain a pre-emulsified oil-in-water emulsion. Here, the dissolution and stirring must be carried out to sufficiently disperse the raw material components, and the rotation speed is preferably 300-10000 rpm, more preferably 500-8000 rpm, even more preferably 1500-7000 rpm, and even more preferably 2500-6000 rpm.

[0065] Furthermore, if flavorings or seasoning components (such as sweeteners) are added to enhance flavor and ensure palatability, within the limits that do not interfere with the effects of the present invention, it is preferable to add them during the mixing or emulsifying process described above.

[0066] (4) Homogenization process The homogenization step is a step in which the pre-emulsified oil-in-water emulsion is homogenized to prepare an oil-in-water emulsion composition. The oil-in-water emulsion obtained by pre-emulsification at 50°C to 85°C is homogenized using a homogenizer at a pressure of 0.5 MPa to 30.0 MPa, preferably 3.0 MPa to 30.0 MPa, to obtain the oil-in-water emulsion composition of the present invention.

[0067] In the present invention, the homogenization step is an important step for adjusting the median diameter of the fat globules in the oil-in-water emulsion composition. That is, by adjusting the median diameter of the fat globules and the interfacial free energy of the fat globules in the homogenization step, the emulsion stability and whipping properties required for the oil-in-water emulsion composition of the present invention can be obtained.

[0068] (5) Disinfection / sterilization process The sterilization process involves heating or sterilizing the homogenized oil-in-water emulsion composition. While there are no particular restrictions on the sterilization method as long as it is used under the conditions for manufacturing the oil-in-water emulsion composition, sterilization by the HTST method or UHT method is preferred from the viewpoint of sterilization efficiency and flavor. This is a low-temperature holding sterilization method that involves heating at 63-65°C for 30 minutes using a holding method. Continuous pasteurization is a method of heating at 65-68°C for 30 minutes. High-temperature hold sterilization (HTLT) method involves heating at 75°C or higher for 15 minutes or more using a holding method. High-temperature short-time sterilization (HTST) method, which involves continuous heating at 72°C or higher for 15 seconds or more. Ultra-high temperature sterilization (UHT) method involves heating at 120-150°C for 1-3 seconds.

[0069] The equipment used for heat sterilization or disinfection may be a plate heat exchanger, a tube sterilizer, a thermo-cylinder, a Joule heating device, a tank used for batch sterilization, or any combination thereof, but is not limited to these; it should be usable for the production of oil-in-water emulsion compositions.

[0070] (6) Homogenization process after sterilization The homogenization process after sterilization is a process of homogenizing an oil-in-water emulsion composition that has been sterilized or treated. By performing a homogenization process after sterilization, a more effective homogenization effect can be obtained.

[0071] (7) Cooling process The cooling step is a process of cooling the oil-in-water emulsion composition that has gone through steps (1) to (6) to 10°C or below.

[0072] Then, during cooking, the resulting oil-in-water emulsion composition is whipped using a whisk or mixer until it reaches a suitable consistency for its intended use, such as a topping, frosting, or sandwich filling, thereby producing whipped cream. [Examples]

[0073] The following describes in detail some embodiments of the present invention, but the present invention is not limited to these embodiments, and various improvements based on known methods can be made.

[0074] (Example 1) A water-based composition was obtained by mixing 5.5% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 5.0% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.), and 0.07% by mass of carrageenan (manufactured by Taiyo Chemical Co., Ltd.) in water at 75°C, and dissolving them in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.). An oily composition was obtained by heating 26.0% by mass of vegetable oil with an ascending melting point of 30°C to 80°C, dissolving 0.15% by mass of polyglycerin condensed ricinoleate ester, 0.30% by mass of saturated fatty acid emulsifier, and 0.30% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleate ester in the oily composition. The oily composition was gradually added to the aqueous composition, and pre-emulsification was performed using a homomixer (manufactured by Primix Co., Ltd.). Immediately afterward, homogenization was performed using a homogenizer (manufactured by Sanwa Engineering Co., Ltd.) at a homogenization pressure of 3.5 MPa and 65°C to obtain an oil-in-water emulsion composition. The oil-in-water emulsion composition was sterilized using a direct heating method at 150°C for 2 seconds in an ultra-high temperature sterilizer (manufactured by Iwai Machinery Industry Co., Ltd.), cooled to 65°C, and then homogenized again using a homogenizer (manufactured by Sanwa Engineering Co., Ltd.) at 2.5 MPa. After cooling to 5°C, the sample for Example 1 was obtained.

[0075] (Example 2) 5.5% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 5.0% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.), and 0.05% by mass of carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) were mixed in 75°C water and dissolved in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.) to obtain an aqueous composition. 26.0% by mass of vegetable oil with an ascending melting point of 30°C was heated to 80°C, and 0.15% by mass of polyglycerin condensed ricinoleate ester, 0.30% by mass of saturated fatty acid emulsifier, and 0.30% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleate ester were dissolved to obtain an oily composition. The sample for Example 2 was obtained in the same manner as in Example 1.

[0076] (Example 3) A water-based composition was obtained by mixing 4.0% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 6.2% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.), 0.01% by mass of carrageenan (manufactured by Taiyo Kagaku Co., Ltd.), 0.05% by mass of xanthan gum (manufactured by MP Gokyo Food & Chemical Co., Ltd.), and 0.07% by mass of guar gum (manufactured by Unitech Foods Co., Ltd.) in water at 75°C and dissolving them in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.). An oily composition was obtained by heating 26.0% by mass of vegetable oil with an ascending melting point of 30°C to 80°C, dissolving 0.15% by mass of polyglycerin condensed ricinoleate ester, 0.30% by mass of saturated fatty acid emulsifier, and 0.30% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleate ester in the oily composition. The sample for Example 3 was obtained using the same method as in Example 1.

[0077] (Comparative Example 1) 5.5% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 5.0% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), and 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.) were mixed in 75°C water and dissolved in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.) to obtain an aqueous composition. 26.0% by mass of vegetable oil with an ascending melting point of 30°C was heated to 80°C, and 0.15% by mass of polyglycerin condensed ricinoleate ester, 0.30% by mass of saturated fatty acid emulsifier, and 0.30% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleate ester were dissolved to obtain an oily composition. The sample for Comparative Example 1 was obtained by the same method as in Example 1.

[0078] (Comparative Example 2) 5.5% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 5.0% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.), and 0.05% by mass of carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) were mixed in 75°C water and dissolved in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.) to obtain an aqueous composition. 26.0% by mass of vegetable oil with an ascending melting point of 30°C was heated to 80°C, and 0.30% by mass of saturated fatty acid emulsifier and 0.30% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleic acid ester were dissolved to obtain an oily composition. The sample for Comparative Example 2 was obtained in the same manner as in Example 1.

[0079] (Comparative Example 3) 5.5% by mass of skim milk powder (manufactured by Snow Brand Megmilk Co., Ltd.), 5.0% by mass of powdered starch syrup (manufactured by Showa Sangyo Co., Ltd.), 0.1% by mass of sodium metaphosphate (manufactured by Taihei Chemical Industry Co., Ltd.), and 0.05% by mass of carrageenan (manufactured by Taiyo Kagaku Co., Ltd.) were mixed in 75°C water and dissolved in water while stirring with a high-speed mixer (manufactured by AIHO Co., Ltd.) to obtain an aqueous composition. 26.0% by mass of vegetable oil with an ascending melting point of 30°C was heated to 80°C, and 0.03% by mass of polyglycerin condensed ricinoleate ester, 0.30% by mass of saturated fatty acid emulsifier, and 0.03% by mass of unsaturated fatty acid emulsifier excluding polyglycerin condensed ricinoleate ester were dissolved to obtain an oily composition. The sample for Comparative Example 3 was obtained in the same manner as in Example 1.

[0080] [Physical properties of oil-in-water emulsion compositions] (Test 1) Viscosity at a temperature of 5°C For Examples 1-3 and Comparative Examples 1-3, samples that had undergone sterilization and homogenization treatment and cooled to 5°C were stored in a 5°C refrigerator for one day. Under conditions of a sample temperature of 5°C, the viscosity was measured after 30 seconds at a rotation speed of 30 rpm using a "Viscometer TVB-10M" manufactured by Tokikai Kogyo Co., Ltd.

[0081] (Test 2) Viscosity of product at 5°C after heat treatment at 30°C For Examples 1-3 and Comparative Examples 1-3, samples that had undergone sterilization and homogenization and then cooled to 5°C were stored in a 5°C refrigerator for one day, then immersed in 30°C warm water for one hour, and then stored in a 5°C refrigerator for another day. After that, the viscosity was measured using the same method as in (Test 1).

[0082] (Test 3) Thickening ratio and viscosity after heat treatment at 30°C The viscosity increase ratio after heat treatment at 30°C was determined by the following formula, and based on the result, the viscosity was evaluated on a three-point scale according to the following criteria. (Thickening ratio after heat treatment at 30°C) = (Viscosity of Test 2) ÷ (Viscosity of Test 1) (Judgment criteria) ○: The viscosity increase ratio after heat treatment at 30°C is less than 1.5. △: The viscosity increase ratio after heat treatment at 30°C is 1.5 or more and less than 3.0. ×: The viscosity increase ratio after heat treatment at 30°C is 3.0 or higher.

[0083] Table 1 shows the results of tests 1-3. The viscosity of Examples 1-3 and Comparative Examples 2-3 at a temperature of 5°C was good, ranging from 127 to 190 mPa·s, but Comparative Example 1 was low at 11 mPa·s. When refrigerated after heat treatment at 30°C, Examples 1-2 and Comparative Examples 2-3 showed almost no thickening. On the other hand, Example 3, which had a relatively low milk protein content, showed a slight tendency to thicken. Furthermore, Comparative Example 1, which did not contain carrageenan, thickened 3.6 times more than the unheated sample, resulting in a lack of emulsification stability against heat. The effect of milk protein and carrageenan on suppressing the thickening of whipped cream against heat was not consistent with prior literature.

[0084] (Test 4) Median diameter after refrigeration For Examples 1-3 and Comparative Examples 1-3, the median diameter of fat globules in the oil-in-water emulsion composition was measured simultaneously with the viscosity measurement in Test 1 using a "Laser Diffraction Particle Size Distribution Analyzer SALD-3100" manufactured by Shimadzu Corporation.

[0085] The results of Test 4 are shown in Table 1. Although all of Examples 1-3 and Comparative Examples 1-3 were under the same homogeneous conditions, Examples 1-2 and Comparative Examples 1-2 had roughly the same median diameter of fat globules, approximately 1.4-1.5 μm, whereas Example 3, which had relatively less milk protein, showed a greater homogeneity effect and a slightly smaller median diameter of fat globules, approximately 1.2 μm. On the other hand, Comparative Example 3 showed a smaller homogeneity effect due to the contribution of the emulsifying stabilizer, and a slightly larger median diameter of fat globules, approximately 1.7 μm.

[0086] [Whipping properties evaluation] (Test 5) Overrun For Examples 1-3 and Comparative Examples 1-3, after being stored in a refrigerator at 5°C for one day after production, 200g of cream and 15g of granulated sugar were mixed in a 21cm diameter stainless steel bowl. The mixture was stirred at speed 4 using a Tescom THM281 hand mixer at room temperature (22°C), and the mass of a constant volume of cream was measured over time to determine the overrun using the following formula. Overrun = ((W1-W2) / W2) × 100 (%) W1: Mass of a certain volume of cream before whipping (g) W2: Mass of whipped cream in a given volume (g)

[0087] (Test 6) Maximum hardness After measuring the overrun, the hardness of the same sample was measured using a "Rheometer CR-500DX" manufactured by Sun Science Co., Ltd., with a plunger diameter of 20 mm, a penetration depth of 10 mm, and a stand speed of 60 mm / min.

[0088] (Test 7) ​​Whipping time The whipping time is defined as the time from the start of mixing with a hand mixer using the method described in (Test 5) above until the mixture reaches a hardness of 35±2gf, which is commonly used in confectionery. In other words, the shorter the whipping time, the easier it is to whip the mixture. The maximum hardness is determined by continuously measuring the hardness during the whipping process and recording the highest hardness achieved.

[0089] The results of tests 5-7 are shown in Table 1. Comparative Example 2, which did not contain polyglycerin condensed ricinoleate ester, and Comparative Example 3, where (X÷Y) was 5, did not achieve a maximum hardness of 35 gf. On the other hand, Examples 1-2 and Comparative Example 1 could be whipped quickly, in 180-190 seconds, and achieved a high maximum hardness of 64-65 gf. Although Example 3 had a relatively long whipping time of 240 seconds, it performed well for normal use, and achieved a satisfactory maximum hardness of 51 gf.

[0090] [Evaluation of preservation] (Test 8) Difference in solids between liquid phases and liquid separation after 30 days of standing storage at 10°C. For Examples 1-3 and Comparative Examples 1-3, the liquid phase of the product was fractionated into upper and lower parts after being stored at 10°C for 30 days from the date of manufacture. The solid content of each part was measured using the "SMART Turbo(TM)" air analyzer manufactured by CEM Corporation, and the difference was determined using the solid content difference measurement formula described above. Liquid separation performance was evaluated on a three-point scale according to the following criteria. ○: The difference in solid content between the upper and lower parts of the liquid phase is less than 5% by mass. △: The difference in solid content between the upper and lower parts of the liquid phase is 5% by mass or more and 10% by mass or less. ×: The difference in solids between the upper and lower parts of the liquid phase exceeds 10% by mass.

[0091] The results of Test 8 are shown in Table 1. In Comparative Example 1, a solid content difference of 20.0% by mass occurred, indicating low emulsification stability over a long period. On the other hand, in Examples 1-3 and Comparative Examples 2-3, the solid content difference was 10% by mass or less in all cases, demonstrating an excellent effect in suppressing liquid separation.

[0092] [Sensory evaluation] Sensory evaluation was conducted by a panel of six trained experts on creams whipped using the method described in (Test 7) ​​after being refrigerated at 5°C for one day following production, for Examples 1-3 and Comparative Examples 1-3. Each item (Test 9) melt-in-the-mouth texture, (Test 10) richness, and (Test 11) milkiness was scored on a 3-point scale (1-3 points), and the scores of all panelists were totaled to calculate the average score, which was then judged on a 3-point scale according to the following criteria. ○: 2.5 points or higher △: 1.5 points or more, but less than 2.5 points ×: Less than 1.5 points

[0093] (Test 9) Melt-in-the-mouth texture The "melt-in-your-mouth" texture was ranked as follows: "3 points: Very good melt-in-your-mouth texture," "2 points: Good melt-in-your-mouth texture," and "1 point: Poor melt-in-your-mouth texture."

[0094] (Test 10) Richness The "richness" was ranked from most to least rich as follows: "3 points: Very rich," "2 points: Rich," and "1 point: Not rich."

[0095] (Test 11) Milky sensation The "milky feel" was ranked from most to least "3 points: Very milky," "2 points: Has a milky feel," and "1 point: Does not have a milky feel."

[0096] The results of tests 9-11 are shown in Table 1 and Figure 1. Examples 1-3 and Comparative Examples 1-3 showed a good melt-in-your-mouth texture. Comparative Example 1 lacked sufficient richness and milkiness, but Examples 1-3 and Comparative Examples 2-3 showed good richness and milkiness.

[0097] [Table 1] [Industrial applicability]

[0098] By providing a cream that possesses a superior melt-in-your-mouth texture and heat resistance not found in conventional products, suppresses liquid separation during long-term storage, and achieves sufficient firmness when whipped even with low fat content, new demand can be expected.

Claims

1. It contains 10% to 40% by mass of edible oils and fats with an elevated melting point of 34°C or lower, 0.1% to 5.0% by mass of milk protein, 0.1% to 10.0% by mass of sugars, 0.01% to 0.30% by mass of carrageenan, and 0.01% to 3.00% by mass of polyglycerin condensed ricinoleate ester. The viscosity at a temperature of 5°C is between 20 mPa·s and 300 mPa·s. A foaming oil-in-water emulsion composition characterized by the following features.

2. The foaming oil-in-water emulsion composition according to claim 1, wherein the SFC of the edible oil at 10°C is 50% or more and 95% or less, and the SFC at 30°C is 0.1% or more and 20% or less.

3. The foaming oil-in-water emulsion composition according to claim 1 or 2, comprising a saturated fatty acid emulsifier and an unsaturated fatty acid emulsifier, wherein when the saturated fatty acid emulsifier is X% by mass and the unsaturated fatty acid emulsifier is Y% by mass, the value of (X ÷ Y) is 4 or less.

4. The foaming oil-in-water emulsion composition according to claim 1 or 2, wherein the median diameter of the fat globules is 0.8 μm or more and 2.0 μm or less.

5. The foaming oil-in-water emulsion composition according to claim 1 or 2, wherein, when stored at a constant temperature of 7±3°C for 30 days from the date of manufacture, the difference in solid content between the upper and lower parts of the liquid phase is 10% by mass or less.

6. The foaming oil-in-water emulsion composition according to claim 1 or 2, wherein the maximum hardness when whipped at a product temperature of 1 to 10°C is 35 gf or more.

7. The foaming oil-in-water emulsion composition according to claim 1 or 2, which does not show a viscosity increase of three times or more or solidification when the product temperature rises to 30°C and is then refrigerated again to 5°C.

8. A method for producing a foaming oil-in-water emulsion composition, characterized by comprising the following steps (1) to (4). (1) Aqueous mixing process: A process of mixing raw materials containing milk protein, sugars, carrageenan, and an emulsifier for forming an aqueous phase to prepare an aqueous composition. (2) Oil-based mixing process: A process to prepare an oily composition by mixing edible oils and fats, polyglycerin condensed ricinoleic acid ester, and an emulsifier for forming an oil phase. (3) Emulsification step: A step of mixing and emulsifying the aqueous composition and the oily composition to prepare an oil-in-water emulsion. (4) Homogenization step: a step of homogenizing the oil-in-water emulsion to prepare a foamable oil-in-water emulsion composition

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