Oil-in-water emulsion, foaming food, and method for controlling the crystallization of fat globules in foaming oil-in-water emulsion.

Abstract

The present invention provides an oil-in-water emulsion containing 50% by mass or more of vegetable fat relative to the total fat, which has desirable properties when foaming and, preferably, has a good texture as a foaming food. [Solution] The present invention provides an oil-in-water emulsion containing a fat in which saturated fatty acids make up 55-80% by mass, and a polyglycerol fatty acid ester.

Description

TECHNICAL FIELD

[0001] The present invention relates to an oil-in-water emulsion, a foamable food, and a method for controlling crystallization of fat globules in a foamable oil-in-water emulsion.

BACKGROUND ART

[0002] In general, frozen desserts such as ice cream are produced by subjecting a raw material mixture, which is a mixture of milk fat and / or vegetable fat as an alternative thereof, non-fat milk solids, an emulsifier, and optionally sugars, stabilizers and the like, to freezing while incorporating air in a freezer, followed by freezing and curing.

[0003] Patent Document 1 describes that by using a polyglycerol fatty acid ester and a sucrose fatty acid ester in combination as emulsifiers for use as raw materials of frozen desserts, a frozen dessert having a dense structure and a smooth texture can be obtained.

[0004] Patent Document 2 describes that by using a specific polyglycerol fatty acid ester as an emulsifier, using a specific fat or oil including a lauric fat or oil as the fat or oil, and making the median diameters of the fat or oil, the emulsifier, and the oil droplets satisfy a specific relationship, excellent acid resistance and heat resistance are achieved, and foods such as frozen desserts, sauces, and soups to which the composition is added have good whiteness, no off-taste, and good melt-in-the-mouth properties.

PRIOR ART DOCUMENTS

PATENT DOCUMENTS

[0005]

PATENT DOCUMENT 1

PATENT DOCUMENT 2

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0006] In the production of foaming foods such as frozen desserts, emulsion stability of oil-in-water emulsions is required, as well as appropriate deemulsification (aggregation of fat globules). In a state where emulsion stability is maintained while deemulsification is occurring, the fat at the fat globule interface must solidify (crystallize), while the inside of the fat globules must maintain a partially soft liquid fat state.

[0007] Foaming foods are distributed in a pre-mixed state. Even in the mix, some fat globules are demulsified, while others remain partially aggregated. To obtain foaming foods, it is necessary to foam a mix that already contains aggregated fat globules and further demulsify it. Controlling the balance between the already existing aggregated fat globules and the aggregated fat globules newly generated during foaming has been difficult. Furthermore, foaming foods containing vegetable fats tend to crystallize more easily than those using milk fats, resulting in less aggregation of fat globules. Therefore, it is necessary to promote fat globule aggregation by adding emulsifiers, etc. However, with vegetable fats, adding emulsifiers can lead to problems such as increased viscosity of the mix. Due to these difficulties in controlling fat globules, ensuring the moldability and shape retention of foaming foods is challenging in their production. Furthermore, foaming foods containing vegetable fats are prone to quality problems such as a hard texture, lack of richness and wateriness, and a lack of smoothness, due to the difficulty in controlling the fat globules, resulting in a cold feeling.

[0008] In view of the above problems, the object of the present invention is to provide an oil-in-water emulsion containing vegetable fat that has desirable properties when foaming, and preferably has a good texture as a foaming food. [Means for solving the problem]

[0009] As a result of diligent research and development, the inventors have discovered that in foaming oil-in-water emulsions containing vegetable fats, by using vegetable fats with a specific fatty acid composition and adding polyglycerol fatty acid esters, the aggregation and crystallization of fat globules during foaming can be appropriately controlled. This also results in a better texture for foaming foods, thus completing the present invention. In other words, the present invention is as follows:

[0010] [1] Contains 50% or more by mass of vegetable fat relative to total fat, The ratio of saturated fatty acids to the constituent fatty acids of the total fat is 55-80% by mass. An oil-in-water emulsion containing polyglycerol fatty acid esters. [2] The oil-in-water composition according to [1], wherein the proportion of triglycerides with a total number of carbon atoms of 50 or more in the total fat is 50 to 90% by mass. [3] The oil-in-water emulsion according to [1] or [2], wherein the average molecular weight of polyglycerin in the polyglycerin fatty acid ester is 100 to 850. [4] The polyglycerol fatty acid ester is an oil-in-water emulsion according to any one of [1] to [3], wherein the iodine value is 3 to 15. [5] The oil-in-water emulsion according to any one of [1] to [4], wherein the polyglycerol fatty acid ester has an HLB of 7 to 14. [6] The oil-in-water emulsion according to any one of [1] to [5], wherein the polyglycerol fatty acid ester has a hydroxyl value of 850 to 1400. [7] An oil-in-water emulsion according to any one of [1] to [6], comprising 50 ppm to 5000 ppm of the polyglycerin fatty acid ester. [8] An oil-in-water emulsion described in any of [1] to [7], which is foamed at 15°C or below. [9] A frozen dessert mix, the oil-in-water emulsion described in [8]. A frozen dessert obtained by foaming and freezing the oil-in-water emulsion described in

[10] [9].

[11] A method for producing a foaming oil-in-water emulsion containing 50% by mass or more of vegetable fat relative to total fat, wherein the ratio of saturated fatty acids to constituent fatty acids of the total fat is 55-80% by mass, wherein the crystallization of fat globules during foaming of the oil-in-water emulsion is controlled by using polyglycerol fatty acid esters. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an oil-in-water emulsion with improved moldability and shape retention during foaming. Furthermore, according to the present invention, since the crystallization of fat globules is controlled during foaming of oil-in-water emulsions, it is possible to obtain foaming foods with improved shape retention and texture of the emulsion. [Modes for carrying out the invention]

[0012] <Oil-in-water emulsion> The oil-in-water emulsion of the present invention contains a vegetable fat and a polyglycerol fatty acid ester.

[0013] For measuring the fatty acid composition and triglyceride composition of the plant fat used in this invention, a method can be employed in which the triglyceride composition is measured by gas chromatography-FID and the fatty acid composition is calculated.

[0014] The iodine value, HLB, and hydroxyl value of the average molecular weight of polyglycerin in the polyglycerin fatty acid ester used in this invention can be measured using the following methods. The iodine value can be measured in accordance with JIS K 0070 (1992) or "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" in "Standard Methods for Analysis of Fats and Oils (edited by the Japan Oil Chemists' Society)". In this invention, when indicating the iodine value of a fatty acid ester, the mass of the fatty acid ester is used as the basis. The average molecular weight of polyglycerin can be measured by hydrolysis of polyglycerin fatty acid esters and HPLC. For HLB, the Atlas calculation method can be used. In the calculation by the Atlas method, the following formula is used. HLB=20×(1-S / A) S: Saponification value A: Neutralization value of the fatty acid in the ester

[0015] The hydroxyl value can be measured in accordance with "2.3.6.2-1996 Hydroxyl value (Pyridine-acetic anhydride method)" in the Standard Methods for the Analysis of Fats, Oils and Related Materials (edited by Japan Oil Chemists' Society). In the present invention, when referring to the hydroxyl value of the polyglycerol fatty acid ester, the mass of the polyglycerol moiety is used as the reference.

[0016] Hereinafter, the constituent components of the oil-in-water emulsion of the present invention will be described.

[0017] (1) Fat The fat used in the present invention includes those in either liquid or solid form. In the present invention, the plant fat content is 50% by mass or more relative to the total fat. Here, the plant fat refers to a nutritional lipid that is derived from plants. The fat may contain animal fat. In the present invention, preferred embodiments include a form containing only plant fat, and a form in which plant fat and milk fat are combined. The proportion of saturated fatty acids in the constituent fatty acids of the total fat used in the present invention is 55% by mass or more, preferably 60% by mass or more, and more preferably 65% by mass or more. In addition, the proportion of the saturated fatty acids is 80% by mass or less, and preferably 72% by mass or less. Further, when the fatty acid composition of the fat is observed in units of triglycerides, the proportion of triglycerides having a total carbon number of 50 or more is preferably 50% by mass or more, more preferably 55% by mass or more, even more preferably 60% by mass or more, still more preferably 65% by mass or more, and further preferably 70% by mass or more. In addition, the proportion of the triglycerides having a total carbon number of 50 or more is preferably 90% by mass or less, more preferably 87% by mass or less, and even more preferably 85% by mass or less.

[0018] To satisfy the aforementioned properties, fats can be prepared by appropriately combining one or more edible vegetable fats, and in some forms, milk fat. For example, fats and oils selected from palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, corn oil, and their hydrogenated oils, fractionated oils, etc., can be used by appropriately mixing them. In the present invention, forms containing cocoa butter can be excluded. The fatty acid and triglyceride compositions of these edible oils and fats are well known. Therefore, these compositions can be taken into consideration when mixing the raw materials, and then, if necessary, the triglyceride composition can be measured and confirmed. For example, by adjusting the amount of fractionated oil containing a high amount of palmitin and stearin among the aforementioned oils and fats, the proportion of saturated fatty acids can be adjusted to the aforementioned range, and further, the content of triglycerides with a total number of carbon atoms of 50 or more can be adjusted. In one embodiment, one or more oils selected from the group consisting of palm oil, coconut oil, palm kernel oil, and their hydrogenated and fractionated oils are mixed. More specifically, fractionated palm oil, hydrogenated coconut oil, and fractionated palm kernel oil are mixed. Other embodiments include a mixture of palm oil with an intermediate melting point and other oils and fats, and a mixture of these with milk fat.

[0019] The fat content in the oil-in-water emulsion of the present invention is preferably 2 to 50% by mass, more preferably 3 to 30% by mass, and even more preferably 4.5 to 20% by mass. When the oil-in-water emulsion is a frozen dessert mix as described later, the fat content is 3 to 15% by mass.

[0020] (2) Polyglycerin fatty acid esters The average molecular weight of polyglycerin in polyglycerin fatty acid esters is preferably 100 or more. The average molecular weight of polyglycerin in polyglycerin fatty acid esters is preferably 850 or less, more preferably 800 or less. Specifically, the average molecular weight of polyglycerin in polyglycerin fatty acid esters is preferably 100 to 850, more preferably 100 to 800.

[0021] The iodine value of the polyglycerol fatty acid ester is preferably 15 or less, and more preferably 10 or less. The iodine value of the polyglycerol fatty acid ester is preferably 3 or higher. Specifically, the iodine value of the polyglycerol fatty acid ester is preferably 3 to 15, and more preferably 3 to 10. By using polyglycerol fatty acid esters with an iodine value within the above range, appropriate crystallization of fat can be achieved, improving moldability and shape retention during foaming, and also resulting in a better texture for foamed foods.

[0022] The polyglycerol fatty acid ester used in this invention is not particularly limited as long as it is one that is commonly used as a food ingredient. The polyglycerol fatty acid ester preferably has an HLB of 7 or higher. The HLB of the polyglycerin fatty acid ester can be 14 or less, preferably 13 or less. By using polyglycerol fatty acid esters with HLB within the above range, it is possible to improve moldability during foaming, shape retention, and storage stability, and also improve the texture of foaming foods.

[0023] The hydroxyl value of polyglycerin in polyglycerin fatty acid esters is preferably 850 or higher. The hydroxyl value of polyglycerin in polyglycerin fatty acid esters is preferably 1400 or less. By using polyglycerol fatty acid esters with a hydroxyl value within the above range, it is possible to improve moldability during foaming, shape retention, and storage stability, and also improve the texture of foaming foods.

[0024] The fatty acids in polyglycerol fatty acid esters may be either saturated fatty acids or unsaturated fatty acids, and either may be present alone or in a mixture thereof. The number of carbon atoms in the fatty acid is preferably 8 to 22, more preferably 10 to 20, and even more preferably 12 to 18.

[0025] Furthermore, examples of fatty acids constituting polyglycerol fatty acid esters include esters of glycerol with one or more fatty acids selected from the group consisting of caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, arachidic acid, and behenic acid.

[0026] In the present invention, the number of fatty acids bound to the polyglycerol fatty acid ester is not particularly limited, but is preferably 1, 2, or 3, and may be 4 or more. In the present invention, it is preferable to mainly use polyglycerol fatty acid esters in which the number of fatty acids bound is 1.

[0027] In one embodiment of the present invention, the polyglycerin fatty acid ester preferably contains one or more fatty acids selected from the group consisting of caprylic acid, lauric acid, myristic acid, stearic acid, and oleic acid, and the degree of polymerization of glycerin is preferably 2 to 10. In the present invention, preferred examples of polyglycerin fatty acid esters include decaglycerin monocaprylate (HLB:16), diglycerin monolaurate (HLB:8), decaglycerin monolaurate (HLB:14), pentagglycerin monomyristylate (HLB:12), pentagglycerin trimyristylate (HLB:7), diglycerin monostearate (HLB:7), tetraglycerin monostearate (HLB:8), hexaglycerin monostearate (HLB:11), decaglycerin tristearate (HLB:10), hexaglycerin monooleate (HLB:11), and decaglycerin monooleate (HLB:12).

[0028] In the oil-in-water emulsion of the present invention, the total amount of polyglycerin fatty acid ester is preferably 50 ppm or more, more preferably 100 ppm or more, even more preferably 120 ppm or more, even more preferably 130 ppm or more, even more preferably 150 ppm or more, even more preferably 180 ppm or more, even more preferably 200 ppm or more, even more preferably 220 ppm or more, even more preferably 230 ppm or more, and particularly preferably 250 ppm or more. Alternatively, the total amount of polyglycerin fatty acid ester can be preferably 300 ppm or more, more preferably 350 ppm or more, even more preferably 400 ppm or more, even more preferably 600 ppm or more, even more preferably 800 ppm or more, and even more preferably 1000 ppm or more. The total amount of polyglycerin fatty acid ester in the oil-in-water emulsion of the present invention is preferably 5000 ppm or less, more preferably 4000 ppm or less, even more preferably 3500 ppm or less, even more preferably 3000 ppm or less, even more preferably 2500 ppm or less, even more preferably 2000 ppm or less, even more preferably 1500 ppm or less, even more preferably 1200 ppm or less, preferably 1000 ppm or less, even more preferably 800 ppm or less, even more preferably 700 ppm or less, even more preferably 600 ppm or less, even more preferably 500 ppm or less, and particularly preferably 400 ppm or less.

[0029] In the oil-in-water emulsion of the present invention, the total amount of polyglycerin fatty acid ester is preferably 50 to 5000 ppm, more preferably 100 to 4000 ppm, more preferably 100 to 3500 ppm, more preferably 100 to 3000 ppm, even more preferably 120 to 3000 ppm, even more preferably 130 to 2500 ppm, even more preferably 150 to 3000 ppm, even more preferably 180 to 1500 ppm, even more preferably 200 to 1200 ppm, even more preferably 200 to 1000 ppm, even more preferably 220 to 800 ppm, even more preferably 230 to 500 ppm, and particularly preferably 250 to 400 ppm. Furthermore, the total amount of polyglycerin fatty acid ester can preferably be 300 to 4000 ppm, more preferably 350 to 3500 ppm, even more preferably 400 to 3000 ppm, even more preferably 600 to 3000 ppm, even more preferably 800 to 3000 ppm, and even more preferably 1000 to 3000 ppm.

[0030] In the present invention, the values ​​indicating the properties of the polyglycerin fatty acid ester (HLB, iodine value, average molecular weight of polyglycerin, average degree of polymerization of polyglycerin, hydroxyl value) and the content values ​​only need to satisfy the above numerical range when measured in a product provided as a polyglycerin fatty acid ester. For example, in the above product, there may be trace amounts of monoglycerin fatty acid ester mixed in during the manufacturing process, but even in such cases, if the above properties and content of the product satisfy the above range, it is considered that the technical matters of the present invention have been utilized.

[0031] Furthermore, in the present invention, regarding the content of the polyglycerin fatty acid ester, if the amount of polyglycerin fatty acid ester added during the production of the oil-in-water emulsion of the present invention falls within the above numerical range, the content of the polyglycerin fatty acid ester in the oil-in-water emulsion of the present invention can be considered to be within the above numerical range.

[0032] The water content of the oil-in-water emulsion of the present invention is preferably 35% by mass or more, more preferably 45% by mass or more, even more preferably 50% by mass or more, particularly preferably 60% by mass or more, and most preferably 70% by mass or more. The water content of the oil-in-water emulsion of the present invention is preferably 90% by mass or less.

[0033] (3) Other ingredients The oil-in-water emulsion composition may contain a thickening and stabilizing agent. One or more thickening and stabilizing agents can be selected from locust bean gum, guar gum, tamarind seed gum, carrageenan, gelatin, pectin, xanthan gum, agar, modified starch, alginic acid, cassia gum, curdlan, karaya gum, psyllium seed gum, gellan gum, tara gum, pullulan, welan gum, succinoglycan, carboxymethylcellulose, etc. This helps maintain a good texture when frozen and improves moldability.

[0034] The content of the thickening stabilizer in the oil-in-water emulsion composition is preferably 0.05 to 0.8% by mass, and more preferably 0.08 to 0.32% by mass.

[0035] The oil-in-water emulsion of the present invention may contain other emulsifiers. For example, monoglycerin fatty acid esters can be used in combination. In this case, the ratio of polyglycerin fatty acid esters to monoglycerin fatty acid esters is preferably 1:1.5 to 1.5:1. Sucrose fatty acid esters may also be included as other emulsifiers, but their content is preferably 1x by mass or less, more preferably 0.5x by mass or less, and even more preferably 0.1x by mass or less, relative to polyglycerin fatty acid esters. Furthermore, it is preferable that the oil-in-water emulsion of the present invention does not contain sucrose fatty acid esters. By adopting the above configuration, the effects of polyglycerol fatty acid esters, such as improving the shape retention and texture of oil-in-water emulsions, can be effectively demonstrated.

[0036] The oil-in-water emulsion of the present invention can be produced using existing methods. For example, it can be produced by emulsifying a fat containing vegetable fat, water, and polyglycerol fatty acid ester by stirring and mixing while heating. Emulsification can also be performed using a high-pressure homogenizer or the like, and the composition may be homogenized or sterilized after the emulsification process.

[0037] (4)Applications The oil-in-water emulsion of the present invention can be suitably used as a foaming oil-in-water composition. In this invention, "foaming oil-in-water emulsion" refers to an oil-in-water emulsion composition that is used after foaming.

[0038] Suitable examples of foaming oil-in-water emulsions include frozen dessert mixes. The foaming food produced using the frozen dessert mix is ​​preferably a frozen dessert. Examples of such frozen desserts include ice cream, ice milk, and lacto ice. In other words, the foaming oil-in-water emulsion of the present invention can be used as a frozen dessert mix for ice cream, ice milk, and lacto ice. Furthermore, suitable examples of foaming oil-in-water emulsions include oil-in-water emulsions for whipped cream.

[0039] In a preferred embodiment, the oil-in-water emulsion of the present invention is foamed at 15°C or below, more preferably 10°C or below, and even more preferably 0°C or below. With the oil-in-water emulsion of the present invention, even if the temperature during foaming is within the above range, the viscosity during foaming can be controlled to an appropriate range, and properties suitable for industrial production can be maintained.

[0040] The oil-in-water emulsion of the present invention preferably has a viscosity of 50 to 800 cP, and more preferably 80 to 600 cP, at a product temperature of 10°C. By setting the viscosity of the oil-in-water emulsion within the aforementioned range, it is possible to achieve both suitability in the production of the oil-in-water emulsion and desirable properties and texture as a foaming food product. Here, viscosity can be measured by conventional methods, for example, with a BL-type viscometer (No. 2 rotor, 12 rpm, manufactured by Toki Sangyo Co., Ltd.).

[0041] The oil-in-water emulsion of the present invention is preferably stored under refrigerated conditions, for example, at 15°C or lower, more preferably at 10°C or lower. Furthermore, it is preferable that the oil-in-water emulsion of the present invention be stored under chilled conditions. In this invention, chilled conditions refer to temperatures between 0°C and 15°C. Furthermore, the oil-in-water emulsion of the present invention is preferably stored under freezing conditions, and is preferably a frozen product stored at -10°C or below, more preferably -15°C or below, and even more preferably -18°C or below.

[0042] <Foaming foods> The present invention also relates to a foaming food product obtained by foaming the above-mentioned oil-in-water emulsion. The foaming food product preferably contains 25% or more, more preferably 35% or more, and even more preferably 50% or more bubbles.

[0043] In its preferred form, the foaming food is a frozen dessert. It may also be whipped cream.

[0044] Frozen desserts can be produced by stirring an oil-in-water emulsion (frozen dessert mix) containing vegetable fat and polyglycerol fatty acid esters while cooling it to -6.5°C to -2.0°C, preferably in a freezer, thereby incorporating air at the same time as cooling. Whipped cream can be produced by cooling an oil-in-water emulsion containing vegetable fat and polyglycerol fatty acid esters to partially demulsify it, and then whipping it to create bubbles. Furthermore, in the production of the foaming food of the present invention, any other ingredients may be included in addition to the ingredients described above, and conventional sterilization processes, packaging processes, etc., may also be carried out.

[0045] <Method for controlling the crystallization of fat globules in foaming oil-in-water emulsions> The present inventors have found that in the production of a foaming oil-in-water emulsion containing 50% or more by mass of vegetable fat relative to total fat, and in which the ratio of saturated fatty acids to the constituent fatty acids of the total fat is 55-80% by mass, the addition of polyglycerol fatty acid esters appropriately promotes crystallization within fat globules during foaming. In other words, the present invention is a method for controlling the crystallization of fat globules during foaming of a foaming oil-in-water emulsion by using polyglycerol fatty acid esters in the production of a foaming oil-in-water emulsion having 50% by mass or more of vegetable fat relative to the total fat, and the ratio of saturated fatty acids to the constituent fatty acids of the total fat being 55 to 80% by mass.

[0046] Furthermore, the present inventors have found that in the production of a foaming oil-in-water emulsion containing 50% by mass or more of vegetable fat relative to the total fat, and in which the ratio of saturated fatty acids to the constituent fatty acids of the total fat is 55-80% by mass, the aggregation of fat globules during foaming can be controlled, and in particular, excessive aggregation of said fat globules can be suppressed by adding polyglycerol fatty acid esters. In other words, the present invention is a method for controlling the aggregation of fat globules during foaming of a foaming oil-in-water emulsion by using polyglycerol fatty acid esters in the production of a foaming oil-in-water emulsion having 50% by mass or more of vegetable fat relative to the total fat, and the ratio of saturated fatty acids to the constituent fatty acids of the total fat being 55 to 80% by mass.

[0047] In a more preferred embodiment, the present invention, based on the above discovery, is a method for controlling the crystallization and aggregation of fat globules during foaming of a foaming oil-in-water emulsion by using polyglycerol fatty acid esters in the production of a foaming oil-in-water emulsion having 50% by mass or more of vegetable fat relative to the total fat, and the ratio of saturated fatty acids to the constituent fatty acids of the total fat being 55-80% by mass.

[0048] In the above-described method for controlling the crystallization of fat globules and / or the aggregation of fat globules, the preferred forms of the polyglycerol fatty acid ester and vegetable fat used are the same as those for the <oil-in-water emulsion> described above. By using the above-described specific polyglycerol fatty acid ester, it is possible to moderately promote the crystallization of fat globules during foaming, and to obtain an oil-in-water emulsion with excellent moldability, shape retention, and texture. Furthermore, it is possible to moderately adjust the aggregation of fat globules during foaming, and to obtain an oil-in-water emulsion with excellent manufacturing suitability. [Examples]

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the examples described. The method for measuring each value in this embodiment is as described above.

[0050] <Test Example 1> Effect of the proportion of saturated fatty acids in plant fats (1) Preparation of oil-in-water emulsions and manufacture of frozen desserts The frozen dessert (ice milk) ingredients were mixed in the quantities shown in Table 1, heated and dissolved, homogenized in a homogenizer, sterilized, and cooled to 10°C. After cooling to 10°C, the mixture was allowed to stand for at least one day (aging) to obtain the mix. The mix was then frozen in a freezer. After freezing, the obtained frozen dessert was stored at -30°C for 2 hours, and then at -18°C for 7 days to obtain the frozen desserts of each example and comparative example shown in Table 2 and beyond.

[0051] [Table 1]

[0052] (2) Evaluation of frozen desserts The properties and texture of the manufactured frozen dessert were evaluated according to the following procedure.

[0053] [Evaluation of moldability of frozen desserts] The mix, aged at 10°C for more than 24 hours, was frozen in a freezer (TAYLOR Freezer 104). The cream (-4.6°C to -4.3°C) was then dispensed from the freezer onto a plate, and its state was observed and evaluated. (Evaluation Criteria) ◎...All the corners are sharp, and the entire surface is dry. ○...The edges are sharp, and the surface is dry. △···The edges are somewhat sharp, and the surface is somewhat dry. ×...It has few sharp edges and the surface is wet.

[0054] [Evaluation of the shape retention of frozen desserts] After storing 90g of frozen dessert in a cup at -18°C for 7 days, the dessert was removed from the container and placed on a 30-mesh grid at room temperature. After 60 minutes of standing on the grid, the shape retention of the dessert was observed and the amount of liquid under the grid was measured, and the dessert was evaluated according to the following evaluation criteria. (Evaluation Criteria) ◎...The frozen dessert remains unchanged from its original shape when placed on the mesh, and the amount that passes through the mesh is less than 2.5g. ○...The frozen dessert will deform slightly from its original shape when placed on the mesh, but the amount that passes through the mesh is less than 5g. △···If the frozen dessert deforms from its original shape when placed on the mesh, but the amount that passes through the mesh exceeds 5g but is within 8g ×...If the frozen dessert deforms from its original shape when placed on the mesh, and the amount that passes through the mesh exceeds 8g

[0055] [Evaluation of the texture of frozen desserts] The frozen dessert was stored at -30°C for 2 hours, and then at -18°C for 7 days. Five expert panelists then tasted the ice cream and performed sensory evaluations of its richness, texture, melt-in-the-mouth quality, and lingering aftertaste according to the following criteria. (Evaluation criteria: richness and depth of flavor) ◎...It spreads well in the mouth and the flavor lingers for a long time. ○...It spreads throughout the mouth and the flavor lingers. △...It has a slight spread in the mouth and the flavor lingers for a moderate amount of time. ×...There is almost no spread in the mouth, and the flavor does not linger at all. (Evaluation criterion: melt-in-your-mouth quality) ◎...It has a chewy texture and a sticky feel when you bite into it. ○...It has a good chewiness and a slightly sticky texture when bitten. △...It's a little soft and lacks the sticky texture you get when you chew it. ×...It has almost no chewiness and lacks that sticky feeling when you bite into it. (Evaluation criteria: lingering taste) ◎...The cream stays on the tongue for a long time. ○...The cream remains on the tongue. △...The cream lingers on the tongue somewhat. ×...The cream hardly stays on the tongue.

[0056] [Table 2]

[0057] As shown in Table 2, the examples using polyglycerol fatty acid esters were superior to the comparative examples using other emulsifiers in terms of moldability, shape retention, richness / flavor, and mouthfeel. Furthermore, the examples in which polyglycerol fatty acid esters were blended with fats containing 55-80% by mass of saturated fatty acids were superior to the comparative examples using fats with saturated fatty acid ratios outside the aforementioned range in terms of moldability, shape retention, richness / flavor, and mouthfeel. In this study, the proportion of triglycerides with a total number of carbon atoms of 50 or more in the oils and fats used was in the range of 50-90% by mass. Based on the above, by using a saturated fatty acid with a ratio of 55-80% by mass as the fat, and incorporating polyglycerol fatty acid esters, we were able to obtain an oil-in-water emulsion that achieved both desirable properties and texture as a foaming food.

[0058] <Test Example 2> Effect of Triglyceride Composition of Fat In the same manner as in Test Example 1, an oil-in-water emulsion was prepared, a frozen dessert was manufactured, and the results were evaluated.

[0059] [Table 3]

[0060] In the example in which polyglycerol fatty acid esters were blended with fats containing 50-90% by mass of triglycerides with a total of 50 or more carbon atoms, the product exhibited superior moldability, shape retention, melt-in-the-mouth quality, and texture (including lingering aftertaste) compared to the comparative example in which fats with saturated fatty acid ratios outside the aforementioned range. Based on the above, by combining polyglycerol fatty acid esters with fats containing 50-90% by mass of triglycerides with a total of 50 or more carbon atoms, we were able to obtain an oil-in-water emulsion that achieves both desirable properties and texture as a foaming food.

[0061] <Test Example 3> Effect of Polyglycerol Fatty Acid Esters on the Average Molecular Weight of Polyglycerol Frozen desserts were prepared using the quantities shown in Table 4, in the same manner as in Test Example 1, and evaluated.

[0062] [Table 4]

[0063] As shown in Table 4, the average molecular weight of polyglycerin is preferably 100 to 850, and more preferably 100 to 800.

[0064] <Test Example 4> Effect of iodine value of polyglycerin fatty acid esters A frozen dessert was prepared and evaluated in the same manner as in Test Example 3.

[0065] [Table 5]

[0066] As shown in Table 5, the iodine value of the polyglycerin fatty acid ester is preferably 3 to 15, and more preferably 3 to 10, as this balances moldability and shape retention.

[0067] <Test Example 5> Effect of HLB of polyglycerin fatty acid esters A frozen dessert was prepared and evaluated in the same manner as in Test Example 4.

[0068] [Table 6]

[0069] As shown in Table 6, it was found that the HLB of polyglycerin fatty acid esters is preferably between 7 and 14.

[0070] <Test Example 6> Effect of hydroxyl value of polyglycerin fatty acid esters A frozen dessert was prepared and evaluated in the same manner as in Test Example 5.

[0071] [Table 7]

[0072] As shown in Table 7, it was found that the hydroxyl value of polyglycerol fatty acid esters is preferably between 850 and 1400. [Industrial applicability]

[0073] This invention can be applied to the production of foaming oil-in-water emulsions.

Claims

1. It contains 50% or more by mass of vegetable fat relative to total fat. The ratio of saturated fatty acids to the constituent fatty acids of the total fat is 55 to 80% by mass. An oil-in-water emulsion containing polyglycerol fatty acid esters.

2. The oil-in-water composition according to claim 1, wherein the proportion of triglycerides with a total number of carbon atoms of 50 or more in the total fat is 50 to 90% by mass.

3. The oil-in-water emulsion according to claim 1 or 2, wherein the average molecular weight of polyglycerin in the polyglycerin fatty acid ester is 100 to 850.

4. The oil-in-water emulsion according to claim 1 or 2, wherein the polyglycerol fatty acid ester has an iodine value of 3 to 15.

5. The oil-in-water emulsion according to claim 1 or 2, wherein the polyglycerol fatty acid ester has an HLB of 7 to 14.

6. The oil-in-water emulsion according to claim 1 or 2, wherein the polyglycerol fatty acid ester has a hydroxyl value of 850 to 1400.

7. The oil-in-water emulsion according to claim 1 or 2, comprising 50 ppm to 5000 ppm of the polyglycerin fatty acid ester.

8. An oil-in-water emulsion according to claim 1 or 2, which is foamed at 15°C or below.

9. An oil-in-water emulsion according to claim 8, which is a frozen dessert mix.

10. A frozen dessert obtained by foaming and freezing the oil-in-water emulsion described in claim 8.

11. A method for producing a foaming oil-in-water emulsion containing 50% by mass or more of vegetable fat relative to total fat, wherein the ratio of saturated fatty acids to the constituent fatty acids of the total fat is 55 to 80% by mass, wherein the crystallization of fat globules during foaming of the oil-in-water emulsion is controlled by using polyglycerol fatty acid esters.

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