Whipped cream

Abstract

The objective is to provide a simple method for imparting freeze-thaw resistance to whipped cream. [Solution] A whipped cream containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition, characterized in that the dietary fiber-containing soy emulsion composition satisfies the following condition (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm.

Description

Technical Field

[0001] The present invention relates to whipped cream.

Background Art

[0002] Whipped cream obtained from an oil-in-water emulsion has extremely good melt-in-the-mouth property due to its emulsion form. On the other hand, due to its high water content, bacteria tend to grow easily, and it tends to have low storage stability. For this reason, cakes and the like using whipped cream are often stored frozen and thawed at the time of sale. In recent years in particular, not limited to a shortage of skilled workers but also from the perspective of overall labor shortage, whipped cream products that are intended to be distributed in a frozen state and thawed at the time of sale are expanding.

[0003] In the case of such whipped cream products, only the portion to be sold can be thawed, so the convenience is high, but the load on the emulsion state of the whipped cream during freezing and thawing is large, and water separation during thawing, hardening of the cream, rough texture and the like may occur. To address such problems, attempts have been made to impart freeze-thaw resistance to oil-in-water emulsions and whipped creams obtained therefrom.

[0004] For example, as Patent Document 1, as a method for improving the freeze resistance of a savory filling, which is one embodiment of an oil-in-water emulsion, and further providing good freeze resistance even under temperature conditions such as slow freezing to freezing and thawing, it has been proposed to incorporate psyllium seed gum into the filling.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of Invention

Problems to be Solved by the Invention

[0006] While Patent Document 1 is a useful technique for imparting freeze-thaw resistance to salty fillings, it does not describe an oil-in-water emulsion that is intended to be foamed. Therefore, it does not disclose or suggest a method for imparting freeze-thaw resistance to whipped cream, and thus was not helpful in addressing this problem.

[0007] The object of this invention is to provide a simple method for imparting freeze-thaw resistance to whipped cream. [Means for solving the problem]

[0008] The present inventors have diligently studied the aforementioned problems and have found that a whipped cream containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsified composition, wherein the dietary fiber-containing soy emulsified composition contains soy powder with an average particle size of 5 to 100 μm, can solve the aforementioned problems, and have completed the present invention.

[0009] In other words, the present invention encompasses the following: [1] A whipped cream containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition, characterized in that the dietary fiber-containing soy emulsion composition satisfies the following (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm. [2] The whipped cream according to [1], wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50-95% by weight. [3] The whipped cream according to [2], wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times. [4] An oil-in-water emulsion containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition, wherein the dietary fiber-containing soy emulsion composition satisfies the following (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm. [5] The oil-in-water emulsion according to [4], wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50-95% by weight. [6] The oil-in-water emulsion according to [5], wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times. [7] The oil-in-water emulsion according to any one of [4] to [6], wherein the oil-in-water emulsion is a foaming oil-in-water emulsion. [8] [7] A whipped cream obtained by foaming an oil-in-water emulsion described above. [9] A method for producing a foaming oil-in-water emulsion that constitutes whipped cream, The process of preparing a dietary fiber-containing soy emulsion composition having the following characteristics (1), The process includes the step of incorporating the dietary fiber-containing soy emulsion composition into the raw materials of the whipped cream, The amount of the dietary fiber-containing soy emulsion composition added to the raw materials of the whipped cream is 0.01 to 10% by weight of the content of the whipped cream. A method for producing a foamable oil-in-water emulsion. (1) Contains soybean powder with an average particle size of 5 to 100 μm.

[10] A method for producing a foaming oil-in-water emulsion according to [9], wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50-95% by weight.

[11] The method for producing a foaming oil-in-water emulsion according to

[10] , wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times. A method for producing whipped cream, comprising the step of foaming a foaming oil-in-water emulsion obtained by the manufacturing method described in any one of the items

[12] [9] to

[11] .

[13] The method for producing whipped cream according to

[12] , wherein the raw materials for the whipped cream are the raw materials or a part thereof before foaming the foaming oil-in-water emulsion that constitutes the whipped cream.

[14] Food and beverages containing whipped cream as described in any one of items [1] to [3]. Food and beverages, including whipped cream as described in

[15] [8].

[16]

[12] A method for producing food or beverages containing whipped cream, including the method described above.

[17]

[13] A method for producing food or beverages containing whipped cream, including the method described above.

[18] A method for imparting freeze-thaw resistance to whipped cream by adding 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition satisfying (1) below to the whipped cream. [Effects of the Invention]

[0010] The present invention provides a method for imparting freeze-thaw resistance to whipped cream. In one embodiment, the present invention makes it possible to impart freeze-thaw resistance to whipped cream by incorporating a specific dietary fiber-containing soy emulsion composition into the raw materials before foaming the foaming oil-in-water emulsion that constitutes the whipped cream. [Modes for carrying out the invention]

[0011] The present invention will be described in more detail below. In the claims and this specification, "~" means a value greater than or equal to a predetermined number (lower limit of the numerical range) and less than or equal to a predetermined number (upper limit of the numerical range). Furthermore, when upper and lower limits are indicated for a numerical range, these limits may be combined as appropriate, and the resulting numerical range will also be disclosed.

[0012] The oil-in-water emulsion, foamable oil-in-water emulsion, and whipped cream in the claims and the specification of the present patent are explained below. The oil-in-water emulsion refers to an oil-in-water emulsion obtained by using an emulsifier or the like in combination with basic raw materials such as oils and fats and water. The oil-in-water emulsion can be used without being foamed (for example, used as a cooking cream or the like), or can be used after being foamed. The oil-in-water emulsion that is used after being foamed is sometimes referred to as a foamable oil-in-water emulsion or a cream for whipped cream. The foamable oil-in-water emulsion can be used as whipped cream by foaming it using a foaming tool or a dedicated mixer. The whipped cream is sometimes called whipped cream. The oil-in-water emulsion of the present invention is preferably a foamable oil-in-water emulsion having foamability.

[0013] The freeze-thaw resistance imparted to the whipped cream of the present invention in the claims and the specification of the present patent means that even when the whipped cream is frozen and then thawed, the flavor and melt-in-the-mouth property comparable to those before freezing can be maintained. Therefore, in a preferred embodiment, the whipped cream of the present invention can also be referred to as a whipped cream having freeze-thaw resistance. In addition, the use of the whipped cream of the present invention is not particularly limited, but it is preferably for freezing.

[0014] The oil-in-water emulsion, foamable oil-in-water emulsion, and whipped cream of the present invention contain 0.01 to 10% by weight of a dietary fiber-containing soybean emulsified composition, and the dietary fiber-containing soybean emulsified composition is characterized by comprising (1) soybean powder having an average particle diameter of 5 to 100 μm. The proportion of the dietary fiber-containing soy emulsion composition in the whipped cream of the present invention is preferably 0.02-9.5% by weight, 0.03-9% by weight, 0.04-8.5% by weight, 0.05-8% by weight, 0.08-7.5% by weight, 0.1-7% by weight, 0.15-6.5% by weight, 0.2-6% by weight, 0.23-5.5% by weight, or 0.25-5% by weight. The lower and upper limits can be combined in any way. The average particle size of the soybean powder contained in the dietary fiber-containing soybean emulsified composition can preferably be 6-80 μm, 7-70 μm, 8-60 μm, 9-50 μm, or 10-40 μm. The lower and upper limits can be combined in any way. It is preferable that the proportion of the dietary fiber-containing soy emulsion composition in the oil-in-water emulsion, foaming oil-in-water emulsion, or whipped cream of the present invention is 0.01 to 10% by weight, and that the average particle size of the soy powder contained in the dietary fiber-containing soy emulsion composition is 5 to 100 μm, in order to provide excellent freeze-thaw resistance for the whipped cream. The average particle size of the dietary fiber-containing soy emulsion composition refers to the median diameter, which can be measured using a Coulter counter in a wet state.

[0015] The oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention preferably satisfy all of the following conditions (2) to (3) in relation to the dietary fiber-containing soy emulsion composition contained therein. (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50-95% by weight. The appropriateness of these ranges makes it preferable that the oil-in-water emulsion or the whipped cream obtained by foaming a foaming oil-in-water emulsion, or the whipped cream itself, exhibits superior freeze-thaw resistance.

[0016] The proportion of (2) dietary fiber in the dietary fiber-containing soy emulsion composition can preferably be 1.2 to 10% by weight, 1.5 to 8% by weight, 1.7 to 6% by weight, or 2 to 5% by weight. The lower and upper limits can be combined in any way. The proportion of (3) water in the dietary fiber-containing soy emulsion composition can preferably be 60-90% by weight, 65-88% by weight, 70-85% by weight, or 75-85% by weight. The lower and upper limits can be combined in any way.

[0017] In preparing the dietary fiber-containing soy emulsion composition, it is preferable to perform a homogenization treatment. This is because by performing the homogenization treatment, the soy-derived dietary fiber can be uniformly dispersed in the dietary fiber-containing soy emulsion composition, thereby more effectively achieving the effects of the present invention. The homogenization treatment conditions can be, for example, one or more times at 15 MPa. More preferably, one or more times at 16 MPa, one or more times at 17 MPa, one or more times at 18 MPa, one or more times at 19 MPa, and one or more times at 20 MPa. Known apparatus can be used for homogenization.

[0018] The dietary fiber content derived from the soy emulsion composition in the whipped cream of the present invention is preferably 0.005 g or more per 100 g of whipped cream. The lower limit is more preferably 0.006 g, even more preferably 0.007 g, 0.008 g, 0.009 g, and most preferably 0.01 g. On the other hand, the upper limit is more preferably 2 g, even more preferably 1.5 g, 1 g, 0.5 g, 0.4 g, 0.3 g, and most preferably 0.25 g.

[0019] The method for preparing the dietary fiber-containing soy emulsion composition is not particularly limited, and in one embodiment, it may be obtained by following the preparation of a dietary fiber-containing soy emulsion composition disclosed in the manufacturing example of International Publication No. 2019 / 188788. Alternatively, in one embodiment, it may be prepared by, for example, pulverizing soy flour containing soy-derived dietary fiber using a known apparatus and suspending it in water.

[0020] The method for producing whipped cream of the present invention is not particularly limited as long as a specific dietary fiber-containing soy emulsion composition is incorporated. However, in one embodiment, the present invention is characterized in that the timing of incorporating the specific dietary fiber-containing soy emulsion composition in the production of whipped cream is not particularly limited as long as it is before foaming of the foaming oil-in-water composition. That is, the specific dietary fiber-containing soy emulsion composition is incorporated into the raw materials or a part thereof before foaming of the foaming oil-in-water emulsion constituting the whipped cream of the present invention. For example, in one embodiment (a), a dietary fiber-containing soybean emulsion composition is included in the aqueous phase (part of the raw materials before foaming the foaming oil-in-water emulsion that constitutes the whipped cream of the present invention), and this is mixed with a separately prepared oil phase, a foaming oil-in-water emulsion is produced by a known method, and then foamed to obtain the product. In another embodiment (a), the product can also be obtained by adding a dietary fiber-containing soy emulsion composition to a separately prepared foaming oil-in-water emulsion (the raw material for the foaming oil-in-water emulsion constituting the whipped cream of the present invention before foaming) before foaming, and then foaming the mixture. Another possible embodiment is embodiment (c), which is an arbitrary combination of the two embodiments described above. The effects of the present invention can be achieved in any of the three embodiments described above, but embodiment (b) is preferred.

[0021] The oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention may contain any additives such as oils and fats, proteins, emulsifiers, thickening polysaccharides, flavoring agents, sugars, flavorings, salts, vitamins, minerals, and other food components, as long as they do not impair the effects of the present invention.

[0022] The oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention preferably contain vegetable oil as the fat. More preferably, the proportion of vegetable oil in the oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention is 15 to 60% by weight. More preferably, it can be 20 to 50% by weight, 25 to 45% by weight, or 29 to 42% by weight. The lower and upper limits can be combined in any way. The oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention preferably contain skim milk powder as a raw material. More preferably, the proportion of skim milk powder in the oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention is 1 to 10% by weight. More preferably, it can be 2 to 8% by weight or 3 to 7% by weight. The lower and upper limits can be any combination.

[0023] The method for producing the oil-in-water emulsion, foaming oil-in-water emulsion, and whipped cream of the present invention is not particularly limited, but the following method is an example. First, oil-soluble raw materials such as lipophilic emulsifiers and fragrances are mixed with oil and fat that has been heated and melted to 50-70°C as needed, and the mixture is stirred while maintaining the temperature at 50-70°C to prepare the oil phase. Next, water-soluble raw materials such as hydrophilic emulsifiers, proteins, salts, fragrances, thickeners, flavorings, sugars, dairy products, colorants, salts, vitamins, and minerals are mixed with warm water at 50-70°C as needed, and the mixture is stirred while maintaining the temperature at 50-70°C to prepare the aqueous phase. The aqueous phase and the oil phase are mixed while stirring to pre-emulsify. After that, the oil-in-water emulsion and foaming oil-in-water emulsion of the present invention can be obtained by performing various conventional processes such as micronization, homogenization, preheating, sterilization, cooling, and aging as needed. Furthermore, the whipped cream of the present invention can be obtained by foaming the foaming oil-in-water emulsion. In order to achieve the effects of the whipped cream of the present invention, it is preferable to include a freezing step in the manufacturing process of the whipped cream or before or after the manufacturing process. More preferably, in the manufacturing process exemplified above, a freezing step is included after foaming a foaming oil-in-water emulsion is obtained to make whipped cream. When employing the manufacturing method of embodiment (a) described above, for example, a manufacturing method may be used in which the dietary fiber-containing soybean emulsion composition is incorporated in one of the processing steps up to obtaining the foaming oil-in-water emulsion. When employing the manufacturing method of embodiment (a) described above, for example, a manufacturing method may be used in which the dietary fiber-containing soybean emulsion is incorporated in one of the processing steps from obtaining a foaming oil-in-water emulsion to foaming.

[0024] In one embodiment, the whipped cream of the present invention can be used as is in various food and beverage products. In another embodiment, the whipped cream of the present invention can be used as part of the raw materials for manufacturing various food and beverage products. The type of food and beverage product is not particularly limited.

[0025] The present invention provides a method for imparting freeze-thaw resistance to whipped cream by (1) including 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition containing soy powder with an average particle size of 5 to 100 μm in the whipped cream.

[0026] Because the whipped cream of the present invention has freeze-thaw resistance, its effects can be observed, for example, on the flavor and appearance of the whipped cream after freezing and thawing. For example, the flavor of the whipped cream of the present invention after freezing and thawing is reduced, such as reduced lumps and stickiness. Similarly, the appearance of the whipped cream of the present invention after freezing and thawing is reduced, for example, less prone to cracking and sinking.

[0027] The inventors of this invention consider two possible mechanisms for how the whipped cream of this invention is given freeze-thaw resistance, although these are purely speculative. Firstly, the components contained in the dietary fiber-containing soy emulsion composition in the whipped cream of the present invention are thixotropic. Similar effects can be expected even by methods other than those described above, as long as the material has thixotropic properties. Examples of thixotropic materials include dietary fibers derived from pulp and thickening polysaccharides. Secondly, the components contained in the dietary fiber-containing soy emulsified composition of the whipped cream of the present invention have a characteristic fibrous structure. In particular, it is considered important that the fibrous structure is finely milled. Examples of materials having a finely milled fibrous structure include cellulose nanofibers derived from pulp raw materials. However, the aforementioned mechanism is merely a possibility and remains in the realm of speculation. [Examples]

[0028] The present invention will be described in more detail below with reference to embodiments, but the spirit of the present invention is not limited to these embodiments. In the examples, %, parts, and ratios all refer to weight-based amounts.

[0029] ■Soy emulsified composition A containing dietary fiber To 3.5 kg of soy flour whose NSI was adjusted to 65 by dry heat treatment, 4.5 times the amount of water at 50°C was added to form a suspension, which was stirred for 30 minutes while maintaining the temperature, and then water-extracted. The pH at this time was 6.7. Centrifugation using a three-layer separation method was performed continuously at 6000 × g to separate the mixture into (1) floating layer, (2) intermediate layer, and (3) sedimentary layer. The floating layer (1) and the sedimentary layer (3) were mixed and supplied to a homogenizer (manufactured by APV) and homogenized at 30 MPa to obtain dietary fiber-containing soy emulsion composition A. The aforementioned dietary fiber-containing soy emulsion composition A was a dietary fiber-containing soy emulsion composition having a dietary fiber content of 4.1% by weight, a protein content of 35% by weight or more on a dry matter basis, an average particle size of 20 to 30 microns, a moisture content of 80% by weight, and a viscosity of 1000 mPa·s or less.

[0030] ■Consideration 1: When a foaming oil-in-water emulsion containing a dietary fiber-containing soy emulsion composition is prepared, A foaming oil-in-water emulsion was prepared according to the formulations listed in Table 1 and the "Method for Producing Foaming Oil-in-Water Emulsification" described later. The prepared foaming oil-in-water emulsion was subjected to foaming and freezing / thawing procedures according to the "Procedure for Foaming and Freezing / Thawing" described later, and then the whipped cream was evaluated. The evaluation items were viscosity, whipping time, flavor, and appearance. The evaluation methods and criteria for each are described later. The evaluation results are shown in Table 1.

[0031] ■Production method of foamable oil-in-water emulsion 1. The raw materials for the "oil phase" in the table were mixed to form the oil phase. 2. The raw materials for the "aqueous phase" in the table were mixed to form the aqueous phase. 3. The oil phase (1) and the aqueous phase (2) were mixed in an emulsification tank and pre-emulsified, then homogenized at a homogenization pressure of 4 MPa. 4. Subsequently, the mixtures were sterilized using a direct heating method at 140-148°C for 4-8 seconds with an ultra-high temperature sterilizer (manufactured by Iwai Machinery Industry Co., Ltd.), and then immediately cooled to obtain each foaming oil-in-water emulsion.

[0032] ■ Procedures for foaming and freezing / thawing 1. The foaming oil-in-water emulsion was whipped using a mixer (NHP-20M, manufactured by Kanto Mixing Machine Industry Co., Ltd., high speed). Fill a 90ml container with the whipped cream prepared in 2.1 and smooth the surface. The whipped cream prepared in 3.2 was subjected to a cycle of alternating temperatures of -20°C (12 hours) and -2°C (12 hours) over one day, repeated three times. The whipped cream prepared in 4.3 was kept at 5°C for 12 hours to thaw.

[0033] ■Methods and criteria for evaluating viscosity The viscosity of each foaming oil-in-water emulsion composition was measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd.) with rotor M2 (No. 21) at a rotation speed of 60 rpm. [Unit: cP] Based on the test group that did not contain dietary fiber-containing soy emulsion composition A (Comparative Example 1), those with a fiber content in the range of 80% to 120% were deemed acceptable.

[0034] ■ Evaluation methods and criteria for whipping time 320g of sugar was added to 4kg of each foaming oil-in-water emulsion and whipped using a mixer (NHP-20M, high speed, manufactured by Kanto Mixing Machine Industry Co., Ltd.), and the time until the optimal foaming state was reached was measured. A sample was deemed acceptable if the time to reach the optimal foaming state was within 30 seconds, based on the test group (Comparative Example 1) which did not contain a mixture containing the predetermined dietary fiber-containing soy emulsion composition. The time to reach the optimal foaming state is the time from the start of stirring to the time when the emulsion of the present invention is stirred to create foam, and the optimal foaming state is the state in which the emulsion has reached its maximum volume through foaming.

[0035] If all of the viscosity and whipping time evaluations passed, the "Whipped Property Judgment" was evaluated as good and marked with a "○". On the other hand, if at least one of the viscosity and whipping time evaluations failed, the "Whipped Property Judgment" was evaluated as poor and marked with a "×".

[0036] ■Methods and criteria for evaluating flavor after freezing and thawing Six trained panelists engaged in the research and development of whipped cream tasted and evaluated the whipped cream after it had been frozen and thawed, and the evaluation was decided by consensus. A score of 3 or higher was considered a passing grade. 5 points: No dryness or stickiness. 4 points: Slightly dry, but not sticky. 3 points: Slightly dry and sticky, but within acceptable limits. Points 2: It's crumbly and sticky. 1 point: The texture is very dry and sticky, indicating a significant deterioration in quality.

[0037] ■Methods and criteria for evaluating the appearance after freezing and thawing. Six trained panelists engaged in the research and development of whipped cream evaluated the appearance of the whipped cream after freezing and thawing, and determined the evaluation by consensus. A score of 3 or higher was considered a passing grade. 5 points: No cracks or sinking, and it remains as it was when the cup was filled. 4 points: There are no cracks, but there is a sinking of about 0.1 cm. 3 points: There are some minor cracks and a slight sinking of about 0.1 cm, but it is within an acceptable range. Points 2: Cracks have formed, and the surface has sunk by more than 0.1 cm. 1 point; there is a crack and the surface has sunk by more than 0.3 cm.

[0038] If all evaluations of the "flavor evaluation after freezing and thawing" and the "appearance evaluation after freezing and thawing" passed, the "assessment of physical properties after freezing and thawing" was considered good and evaluated as "○". On the other hand, if at least one of the evaluations of the "flavor evaluation after freezing and thawing" and the "appearance evaluation after freezing and thawing" did not pass, the "assessment of physical properties after freezing and thawing" was considered poor and evaluated as "×".

[0039] ■Table 1 TIFF2026165654000001.tif109170

[0040] ■ Raw materials used in Study 1 Palm oil with a medium melting point: "Melba 26" (manufactured by Fuji Oil Co., Ltd.) Coconut oil: "Refined coconut oil" (manufactured by Fuji Oil Co., Ltd.) Transesterified oil: "Parkid Y" (manufactured by Fuji Oil Co., Ltd.) Skim milk powder: Manufactured by Snow Brand Megmilk Co., Ltd. Sucrose fatty acid ester: "Sugar Ester S570" (manufactured by Mitsubishi Chemical Foods Corporation) Glycerin fatty acid ester: "SY Glister MS5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) Sodium citrate: "Trisodium citrate" (manufactured by Iwata Chemical Industry Co., Ltd.) Thickening polysaccharide 1: Carrageenan CSI-1, a thickening polysaccharide derived from seaweed (manufactured by San-Ei Gen F.F.I. Co., Ltd.) Thickening polysaccharide 2: "OF100C" (manufactured by Unitech Foods Co., Ltd.), which is LM pectin derived from citrus. Dietary fiber 1: "Celish FD100G" (manufactured by Daicel Corporation), a dietary fiber derived from pulp.

[0041] ■ Considerations for Examination 1 As shown in the results above, Example 1, which was a test group containing a dietary fiber-containing soy emulsion composition, showed good results in both the evaluation of whipped properties and the evaluation of properties after freezing and thawing. Comparative Examples 1 to 4, which were test groups that did not use the dietary fiber-containing soy emulsion composition, or test groups in which it was substituted with other thickening polysaccharides or dietary fiber, showed poor results in at least one of the evaluations of whipped properties or properties after freezing and thawing.

[0042] ■Consideration 2: When a foaming oil-in-water emulsion containing a dietary fiber-containing soy emulsion composition is prepared, Foaming oil-in-water emulsions were prepared in the same manner as in Study 1, according to the formulations listed in Table 2, and various evaluations were performed. Viscosity and whipping time were evaluated using Comparative Example 1 as the baseline. The evaluation results are shown in Table 2.

[0043] ■Table 2 TIFF2026165654000002.tif103169

[0044] ■ Considerations for Examination 2 As shown in the results above, Examples 2 to 4, which included a dietary fiber-containing soy emulsion composition, showed good results in both the evaluation of whipped properties and the evaluation of properties after freezing and thawing. It was found that the mixture containing the aforementioned predetermined dietary fiber-containing soy emulsion composition A exhibits its effect regardless of the blending ratio when blended in whipped cream at a concentration of 0.5 to 5% by weight.

[0045] ■Consideration 3 When a foaming oil-in-water emulsion containing a specified dietary fiber-containing soy emulsion composition is prepared 3 Foaming oil-in-water emulsions were prepared in the same manner as in Study 1, according to the formulations listed in Table 3, and various evaluations were performed. Viscosity and whipping time were evaluated using Comparative Example 1 as the baseline. The evaluation results are shown in Table 3.

[0046] ■Table 3 TIFF2026165654000003.tif110170

[0047] ■Raw materials used in Consideration 3 • Dietary fiber-containing soy emulsified composition B: Soy flour was powdered using "Dream Mill" (Furukawa Industrial Systems Co., Ltd.) to an average particle size of 10-40 μm, suspended in water to a soy flour concentration of 20% by weight, and processed twice at 20 MPa using a high-pressure homogenizer to prepare the composition. The dietary fiber content of dietary fiber-containing soy emulsified composition B is 2.2% by weight, and the water content is 80% by weight. • Dietary fiber-containing oat emulsified composition: Oat flour was powdered using a "Dream Mill" manufactured by Furukawa Sangyo Systems Co., Ltd. to an average particle size of 10-40 μm. The oat flour was then suspended in water to a concentration of 20% by weight and processed twice at 20 MPa using a high-pressure homogenizer. The dietary fiber content of the dietary fiber-containing oat emulsified composition is 1.9% by weight, and the water content is 80% by weight. • Dietary fiber-containing pea emulsified composition: Pea flour was powdered using a "Dream Mill" manufactured by Furukawa Sangyo Systems Co., Ltd. to an average particle size of 10-40 μm. The pea flour was then suspended in water to a concentration of 20% by weight and processed twice at 20 MPa using a high-pressure homogenizer. The dietary fiber content of the dietary fiber-containing pea emulsified composition is 3.5% by weight, and the water content is 80% by weight.

[0048] ■ Considerations for Examination 3 As shown in the results above, Examples 5 and 6, which were test groups containing a dietary fiber-containing soy emulsion composition, showed good results in both the evaluation of whipped properties and the evaluation of properties after freezing and thawing. The desired effects were obtained similarly whether the dietary fiber-containing soy emulsion composition was dietary fiber-containing soy emulsion composition A or dietary fiber-containing soy emulsion composition B. On the other hand, Comparative Examples 4 and 5, which were test groups containing a dietary fiber-containing oat emulsion composition or a dietary fiber-containing pea emulsion composition prepared using plant grains other than soy flour as raw materials, showed poor results in at least one of the evaluations of whipped properties or properties after freezing and thawing.

[0049] ■Consideration 4: When using a foaming oil-in-water emulsion with a low oil content Foaming oil-in-water emulsions were prepared in the same manner as in Study 1, according to the formulations listed in Table 4, and various evaluations were performed. Viscosity and whipping time were evaluated using Comparative Example 6 as the baseline. The evaluation results are shown in Table 4.

[0050] ■Table 4 TIFF2026165654000004.tif121169

[0051] ■ Considerations for Examination 4 As shown in the results above, the same trends as those obtained in studies 1-3 were also observed in foaming oil-in-water emulsions with low oil content.

[0052] ■Consideration 5: When a specified dietary fiber-containing soy emulsion composition is mixed immediately before foaming, rather than during the production of a foaming oil-in-water emulsion. A foaming oil-in-water emulsion was prepared by thoroughly stirring and mixing a commercially available oil-in-water emulsion with dietary fiber-containing soy emulsion composition A according to the formulation shown in Table 5, and various evaluations were performed in the same manner as in Study 1. For the evaluation of viscosity and whipping time, Example 8 was performed using Comparative Example 7 as the reference, and Example 9 was performed using Comparative Example 8 as the reference. The evaluation results are shown in Table 5.

[0053] ■Table 5 TIFF2026165654000005.tif61169

[0054] ■ Raw materials used in Consideration 5 Oil-in-water emulsion 1: "Richere" manufactured by Fuji Oil Co., Ltd. Oil-in-water emulsion 2: Meiji Co., Ltd. "Tokachi Fresh Cream"

[0055] ■ Considerations for Examination 5 As shown in the results above, the effects of the present invention could be observed not only when the dietary fiber-containing soy emulsion composition is added at the time of preparing the oil-in-water emulsion, as in studies 1 to 4, but also when it is added immediately before foaming. [Industrial applicability]

[0056] The present invention provides a simple method for imparting freeze-thaw resistance to whipped cream, and has great industrial potential.

Claims

1. A whipped cream containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition, characterized in that the dietary fiber-containing soy emulsion composition satisfies the following condition (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm.

2. The whipped cream according to claim 1, wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50 to 95% by weight.

3. The whipped cream according to claim 2, wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times.

4. An oil-in-water emulsion containing 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition, characterized in that the dietary fiber-containing soy emulsion composition satisfies the following condition (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm.

5. The oil-in-water emulsion according to claim 4, wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50 to 95% by weight.

6. The oil-in-water emulsion according to claim 5, wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times.

7. The oil-in-water emulsion according to any one of claims 4 to 6, wherein the oil-in-water emulsion is a foaming oil-in-water emulsion.

8. A whipped cream obtained by foaming the foaming oil-in-water emulsion described in claim 7.

9. A method for producing a foaming oil-in-water emulsion that constitutes whipped cream, The process of preparing a dietary fiber-containing soy emulsion composition having the following characteristics (1), The process includes the step of incorporating the dietary fiber-containing soy emulsion composition into the raw materials of the whipped cream, The amount of the dietary fiber-containing soy emulsion composition added to the raw materials of the whipped cream is 0.01 to 10% by weight of the content of the whipped cream. A method for producing a foamable oil-in-water emulsion. (1) Contains soybean powder with an average particle size of 5 to 100 μm.

10. A method for producing a foaming oil-in-water emulsion according to claim 9, wherein the dietary fiber-containing soy emulsion composition further satisfies all of the following (2) to (3). (2) The proportion of dietary fiber is 1% by weight or more. (3) The moisture content is 50 to 95% by weight.

11. The method for producing a foaming oil-in-water emulsion according to claim 10, wherein the dietary fiber-containing soy emulsion composition is further homogenized at 15 MPa once or more times.

12. A method for producing whipped cream, comprising the step of foaming a foaming oil-in-water emulsion obtained by the manufacturing method according to any one of claims 9 to 11.

13. The method for producing whipped cream according to claim 12, wherein the raw materials for the whipped cream are the raw materials or a part thereof of the foaming oil-in-water emulsion that constitutes the whipped cream before foaming.

14. Food and beverages comprising whipped cream according to any one of claims 1 to 3.

15. Food and beverages comprising the whipped cream described in claim 8.

16. A method for producing food or beverages containing whipped cream, comprising the manufacturing method described in claim 12.

17. A method for producing food or beverages containing whipped cream, comprising the manufacturing method described in claim 13.

18. A method for imparting freeze-thaw resistance to whipped cream by adding 0.01 to 10% by weight of a dietary fiber-containing soy emulsion composition that satisfies the following (1). (1) Contains soybean powder with an average particle size of 5 to 100 μm.

Images