Oil-based emulsions in water

Abstract

The present invention provides an oil-in-water emulsion composition, a food product containing the composition, and a method for maintaining or improving the foaming properties of a cream. [Solution] An oil-in-water emulsion composition comprising vegetable oil and component A, wherein component A comprises lecithin, monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, or a mixture thereof.

Description

Technical Field

[0001] The present invention relates to an oil-in-water emulsified composition, a food product containing the composition, and a method for maintaining or improving the foaming property of cream.

Background Art

[0002] Heretofore, as an oil-in-water emulsified fat composition for mixing with fresh cream, an oil-in-water emulsified fat composition that can maintain high stock solution stability and exhibit heat-resistant shape retention after being mixed with fresh cream and whipped has been disclosed (Patent Document 1). Although the composition of Patent Document 1 contains fats and oils characterized by a specific melting point and a median diameter of oil droplets, the document does not describe an oil-in-water emulsified composition that contains a glycerin unsaturated fatty acid ester and / or lecithin and exhibits substantially no foaming property.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] The problem to be solved by the present invention is to provide a material that can maintain or improve the foaming property of a mixture with vegetable cream and / or fresh cream, and can also maintain or improve the flavor.

Means for Solving the Problem

[0005] As a result of extensive and intensive studies to solve the above problem, the present inventors have found that an oil-in-water emulsified composition containing specific components does not substantially have foaming property by itself, but when mixed with vegetable cream and / or fresh cream, can maintain or improve the foaming property of this mixture, and can also maintain or improve the flavor.

[0006] The present invention was completed based on the above findings and includes the following embodiments. [Section 1] An oil-in-water emulsion composition comprising vegetable oil and component A, wherein component A comprises lecithin, monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, or any two or more mixtures thereof. [Section 2] The oil-in-water emulsion composition according to claim 1, wherein the unsaturated fatty acid in the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester has 2 to 22 carbon atoms. [Section 3] The oil-in-water emulsion composition according to claim 1 or 2, wherein the monoglycerin unsaturated fatty acid ester or polyglycerin unsaturated fatty acid ester has an HLB value of 5 to 18. [Section 4] The oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the unsaturated fatty acid in the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester is oleic acid. [Section 5] An oil-in-water emulsion composition according to any one of claims 1 to 4, wherein component A is present in an amount of 0.01 to 1% by weight relative to the total weight of the composition. [Section 6] An oil-in-water emulsion composition according to any one of claims 1 to 5, further comprising a first emulsifier, wherein the first emulsifier comprises an ester of a saturated or unsaturated fatty acid having 2 to 22 carbon atoms with sugars, monoglycerin, or polyglycerin, and has an HLB value of 6 to 20. [Section 7] The oil-in-water emulsion composition according to claim 6, wherein the saturated or unsaturated fatty acid in the first emulsifier has 12 to 18 carbon atoms. [Section 8] The oil-in-water emulsion composition according to claim 6 or 7, wherein the first emulsifier is contained in an amount of 0.01 to 1.5% by weight relative to the total weight of the composition. [Section 9] The oil-in-water emulsion composition according to any one of claims 6 to 8, wherein the first emulsifier is contained in a weight ratio of 1:0.1 to 1:10 with respect to component A. [Section 10] An oil-in-water emulsion composition according to any one of claims 1 to 9, further comprising a second emulsifier, wherein the second emulsifier comprises an ester of a saturated fatty acid having 2 to 22 carbon atoms and a sugar, and has an HLB value of less than 10. [Section 11] The oil-in-water emulsion composition according to item 10, wherein the fatty acid in the second emulsifier is stearic acid. [Section 12] The oil-in-water emulsion composition according to claim 10 or 11, wherein the second emulsifier is contained in an amount of 0.0005 to 1% by weight relative to the total weight of the composition. [Section 13] The oil-in-water emulsion composition according to any one of claims 10 to 12, wherein the second emulsifier is contained in a weight ratio of 1:0.005 to 1:10 with respect to component A. [Section 14] A food comprising an oil-in-water emulsion composition as described in any one of items 1 to 13, and a vegetable or animal cream. [Section 15] The food according to claim 14, wherein the oil-in-water emulsion composition is contained in an amount of 1 to 80% by weight relative to the total weight of the food. [Section 16] A method for maintaining or improving the foaming properties of a plant-based or animal-based cream contained in a food, comprising the step of mixing the food with a substantially non-foaming oil-in-water emulsion composition containing a plant-based oil and component A, wherein component A contains lecithin, monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, or any two or more mixtures thereof. [Section 17] The method according to claim 16, wherein the oil-in-water emulsion composition further comprises a first emulsifier, wherein the first emulsifier comprises an ester of a saturated or unsaturated fatty acid having 2 to 22 carbon atoms with sugars, monoglycerin, or polyglycerin, and has an HLB value of 5 to 18. [Section 18] The method according to claim 16 or 17, wherein the oil-in-water emulsion composition further comprises a second emulsifier, wherein the second emulsifier comprises an ester of a saturated fatty acid having 2 to 22 carbon atoms and a sugar, and has an HLB value of less than 10. [Effects of the Invention]

[0007] An oil-in-water emulsion composition containing a specific component A, even if substantially lacking foaming properties itself, can maintain or improve the foaming properties and flavor of a mixture when mixed with vegetable cream and / or fresh cream. [Modes for carrying out the invention]

[0008] As used herein, the term "oil-in-water emulsion composition" usually refers to a composition in an emulsion state in which water forms a continuous phase and oil exists as a dispersed phase. An oil-in-water emulsion composition contains oils and fats and component A, and may further contain, for example, emulsifiers, dairy raw materials, salts, sugars, thickening polysaccharides, water, and any two or more mixtures thereof.

[0009] Examples of oils and fats that may be included in the oil-in-water emulsion composition include vegetable oils such as palm oil, coconut oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, and evening primrose oil; animal oils such as milk fat, beef tallow, and lard; medium-chain triglycerides; and any mixture of two or more of these. The oils and fats may be processed oils and fats that have been hardened, fractionated, hardened fractionated, fractionally hardened, or transesterified, or any mixture of two or more of these. Preferably, they are vegetable oils.

[0010] The dairy raw materials that may be included in the oil-in-water emulsion composition mean components or materials obtained from milk or dairy products, and include, for example, skim milk powder, raw milk, cream, skim milk, skimmed condensed milk, butter, cheese, whey, lactose, milk fat, butter oil, whey powder, milk proteins such as casein and whey protein, buttermilk powder, and any mixture of two or more of these.

[0011] Examples of salts that may be contained in the oil-in-water emulsion composition include sodium citrate, sodium hydrogencarbonate (also referred to as baking soda), sodium chloride, polyphosphates, secondary phosphates, and mixtures of any two or more thereof.

[0012] Examples of saccharides that may be contained in the oil-in-water emulsion composition include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, starch syrup, dextrin, and mixtures of any two or more thereof. Examples of sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol; disaccharide alcohols such as isomaltitol, maltitol, and lactitol; trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol; sugar alcohols with four or more sugar units such as oligosaccharide alcohols; reduced starch saccharified products; reduced starch hydrolysates, and the like.

[0013] Examples of thickening polysaccharides that may be contained in the oil-in-water emulsion composition include gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharides, carrageenan, tamarind seed gum, tara gum, and mixtures of any two or more thereof.

[0014] As used herein, the term "glycerin unsaturated fatty acid ester" means an ester formed from glycerin (also referred to as glycerol) and an unsaturated fatty acid, and includes monoglycerin unsaturated fatty acid esters and polyglycerin unsaturated fatty acid esters. In addition, the term "polyglycerin unsaturated fatty acid ester" as used herein includes ester forms having a degree of polymerization of glycerin of 2 or more (including diglycerin unsaturated fatty acid esters).

[0015] As used herein, the term "HLB value" refers to a value that indicates the balance between the hydrophilicity and lipophilicity of a surfactant, and is also called the hydrophilic-lipophilic balance. The HLB value is expressed in the range of 0 to 20, and generally, a lower HLB value indicates higher lipophilicity and greater solubility in oil, while a higher HLB value indicates higher hydrophilicity and greater solubility in water. The HLB value can be calculated by known methods, for example, by the Griffin, Davis, or Kawakami methods, and can also be measured experimentally.

[0016] As used herein, the term "cream" includes vegetable cream, animal cream, or mixtures thereof.

[0017] As used herein, the term "vegetable cream" means a cream derived from plant-based ingredients such as legumes (e.g., soybeans, chickpeas, lentils, peas, etc.), nuts (e.g., almonds, cashews, walnuts, etc.), seeds (e.g., sunflower seeds, chia seeds, flax seeds, etc.), barley, coconut, oats, or rapeseed.

[0018] As used herein, the term "animal cream" refers to cream derived from animal-based ingredients, including milk from cows, goats, sheep, and other animals.

[0019] Oil-in-water emulsion composition In one aspect, the present invention relates to an oil-in-water emulsion composition comprising component A that exhibits substantially no foaming properties. One of the characteristics of the oil-in-water emulsion composition is that it itself has substantially no foaming properties, but when mixed with other components such as cream or sugar, it can improve or maintain the foaming properties of the mixture.

[0020] Substantially non-foaming of an oil-in-water emulsion composition means that it substantially lacks the ability to incorporate air and create foam during foaming, and this can be measured using general methods, such as whipping time or overrun. Substantially non-foaming may also mean, for example, that it requires a whipping time of 20 minutes or more, or that it does not whip even after a whipping time of 20 minutes or more, or that the overrun is 50% or less.

[0021] As used herein, whipping time refers to the time from the start of stirring to the time when the optimal foaming state is reached when a solution to be foamed is stirred, and the optimal foaming state refers to the state in which the solution has reached its maximum volume through foaming. The whipping time in an oil-in-water emulsion composition may be measured by general methods, such as timing, viscosity measurement, visual evaluation, rheometer measurement, mass or volume measurement, etc. Specifically, after stirring begins, the whipping endpoint (when the optimal foaming state is reached) can be determined by combining visual evaluation (surface gloss, peak formation, etc.), volume measurement, and cumulative weight value measured by a rheometer, and the whipping time can be measured as the time from the start of stirring to the whipping endpoint (the time until the optimal foaming state is reached).

[0022] As used herein, overrun refers to the proportion of air incorporated into the composition before and after foaming, and may be measured by common methods such as volumetric analysis, gravimetric analysis, optical analysis, or image analysis. In gravimetric analysis, the following formula is used: [(Mass of composition before foaming) - (Mass of composition at maximum foaming)] ÷ (Mass of composition at maximum foaming) × 100 [Unit: %] It may also be calculated in this way. For example, "overrun" in creams such as whipped cream is a ratio that indicates how much air the cream has incorporated when it whipped, and is generally expressed as a percentage (%).

[0023] Ingredient A In one embodiment, component A in the oil-in-water emulsion composition is a glycerol unsaturated fatty acid ester, a phospholipid containing a glycerol unsaturated fatty acid ester, or any two or more mixtures thereof, and includes lecithin, monoglycerol unsaturated fatty acid ester, polyglycerol unsaturated fatty acid ester, or any two or more mixtures thereof. Although the oil-in-water emulsion composition containing component A does not substantially have foaming properties on its own, it is preferable in that it can maintain or improve foaming properties by mixing it with a plant-based or animal-based cream and foaming it.

[0024] The lecithin that may be included in the oil-in-water emulsion composition may be derived from either plants or animals, for example, lecithin derived from plants such as soybeans, rapeseed, corn, and sunflowers, and lecithin derived from animals such as egg yolks. Furthermore, the lecithin may be a modified lecithin such as fractionated lecithin derived from plants or animals, or enzymatically hydrolyzed lysolecithin. In one embodiment, the lecithin is preferably soybean-derived lecithin. For example, soybean lecithin such as SLP-Paste from Tsuji Oil Co., Ltd. or SLP-Paste from J-Oil Mills, Inc. can be used.

[0025] The unsaturated fatty acid in the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester that may be contained in the oil-in-water emulsion composition may have 2 to 22 carbon atoms, for example, 10 to 22 carbon atoms, 12 to 22 carbon atoms, or 14 to 20 carbon atoms, and preferably 16 to 20 carbon atoms. In one embodiment, the unsaturated fatty acid may be, for example, oleic acid, linoleic acid, or α-linolenic acid.

[0026] Monoglycerol unsaturated fatty acid esters or polyglycerol unsaturated fatty acid esters may have an HLB value in the range of 5 to 18, and preferably have an HLB value in the range of 7 to 14.

[0027] The degree of polymerization of polyglycerin in polyglycerin unsaturated fatty acid esters may be in the range of 2 to 15, and preferably in the range of 4 to 10.

[0028] The unsaturated fatty acid in monoglycerol unsaturated fatty acid esters or unsaturated polyglycerol fatty acid esters may be, for example, polyglyceryl monooleate.

[0029] Component A may be present in an amount of 0.01 to 1% by weight relative to the total weight of the oil-in-water emulsion composition, for example, 0.04 to 0.5% by weight, or 0.07 to 0.4% by weight.

[0030] First emulsifier In one embodiment, the oil-in-water emulsion composition may further contain an emulsifier. As used herein, an emulsifier means a substance for producing a stable emulsion of water and oil. Examples of first emulsifiers that may be included in the oil-in-water emulsion composition include esters of saturated or unsaturated fatty acids with sugars, monoglycerin, or polyglycerin.

[0031] The main saturated or unsaturated fatty acid in the first emulsifier may have 2 to 22 carbon atoms, for example, 5 to 22 carbon atoms, 10 to 22 carbon atoms, 10 to 20 carbon atoms, or 12 to 18 carbon atoms, preferably 12, 16, or 18 carbon atoms. The saturated or unsaturated fatty acid may be, for example, lauric acid, myristic acid, palmitic acid, stearic acid, or oleic acid, preferably lauric acid, palmitic acid, or stearic acid.

[0032] The sugars in the first emulsifier may be sucrose, glucose, fructose, sorbitol, maltose, or xylitol, and are preferably sucrose.

[0033] The fatty acid ester used as the first emulsifier may have an HLB value in the range of 6 to 20, and preferably has an HLB value in the range of 7 to 18.

[0034] The degree of polymerization of polyglycerin in the first emulsifier may be in the range of 2 to 20, and preferably in the range of 2 to 10.

[0035] The first emulsifier may be, for example, a sucrose saturated fatty acid ester, polyglyceryl monostearate, polyglyceryl monolaurate, diglyceryl monostearate, polyoxyethylene sorbitol monostearate, polyoxyethylene sorbitol monooleate, or any two or more mixtures thereof, and the sucrose saturated fatty acid ester is preferably a sucrose stearate ester, a sucrose palmitate ester, or a mixture thereof.

[0036] The first emulsifier may be present in an amount of 0.01 to 1.5% by weight relative to the total weight of the oil-in-water emulsion composition, for example, 0.03 to 1.2% by weight, 0.04 to 1.2% by weight, or 0.05 to 1.1% by weight, and more preferably 0.1 to 0.9% by weight.

[0037] In one embodiment, the first emulsifier may be included in the oil-in-water emulsion composition in a weight ratio of 1:0.1 to 1:10 with respect to component A, for example, in a weight ratio of 1:0.125 to 1:8, 1:0.16 to 1:6, or 1:0.2 to 1:5.

[0038] Second emulsifier In one embodiment, the oil-in-water emulsion composition may further contain a second emulsifier. Examples of the second emulsifier include esters of saturated fatty acids and sugars.

[0039] The saturated fatty acid in the second emulsifier may have 2 to 22 carbon atoms, for example, 5 to 22 carbon atoms, 10 to 22 carbon atoms, or 15 to 20 carbon atoms. The saturated fatty acid in the ester as the second emulsifier may be, for example, lauric acid, myristic acid, palmitic acid, or stearic acid.

[0040] The sugars in the second emulsifier may be sucrose, glucose, fructose, sorbitol, maltose, xylitol, etc., and sucrose is preferred.

[0041] The fatty acid ester used as the second emulsifier may have an HLB value of less than 10, for example, an HLB value of less than 7, more preferably less than 6.

[0042] The degree of polymerization of polyglycerin in the second emulsifier may be in the range of 2 to 20, and preferably in the range of 2 to 5.

[0043] The second emulsifier may be, for example, sucrose stearate ester.

[0044] The second emulsifier may be present in an amount of 0.0005 to 1% by weight relative to the total weight of the oil-in-water emulsion composition, for example, 0.001 to 0.8% by weight or 0.005 to 0.7% by weight, and more preferably 0.01 to 0.6% by weight.

[0045] In one embodiment, the second emulsifier may be included in the oil-in-water emulsion composition in a weight ratio of 1:10 to 1:0.005 with respect to component A, for example, in a weight ratio of 1:8 to 1:0.008, 1:6 to 1:0.009, or 1:4 to 1:0.01.

[0046] food In one aspect, the present invention relates to a food product comprising an oil-in-water emulsion composition and a cream. The food product includes a component that, when mixed with the oil-in-water emulsion composition described herein, has foaming properties. For example, by mixing the oil-in-water emulsion composition described herein with a plant-based cream or animal-based cream and whipping it with sugar, a food product can be obtained in which the foaming properties of the cream are maintained or improved.

[0047] The food may be used in any form, and may be molded into product forms such as: plant-based milk such as soy milk; beverages such as soft drinks; fresh confectionery such as pudding, bavarian cream, jelly, whipped cream, or fillings; fermented foods such as yogurt, cheese, or fermented beverages; Japanese sweets such as dango or manju; puffed sweets such as snacks; bakery products such as biscuits, cookies, bread, or cakes; or condiments such as chocolate, margarine, butter, spreads, or mayonnaise. In one embodiment, the food is composed of plant-based ingredients.

[0048] In one embodiment, the cream contained in the food may be plant-based or animal-based. In one embodiment, a synthetic cream combining the plant-based cream and the animal-based cream may be used as the cream used in the food.

[0049] Furthermore, the food may contain sugars, such as sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohols, corn syrup, corn syrup, and dextrin, with sugar being preferred.

[0050] Food products may contain additives such as flavorings, colorings, and preservatives.

[0051] The oil-in-water emulsion composition contained in the food may be present in an amount of 1 to 80% by weight relative to the total weight of the food, for example, 2 to 70%, 3 to 60%, or 5 to 50% by weight, preferably 5 to 40% by weight, and more preferably 8 to 36% by weight.

[0052] In one embodiment, the present invention relates to a method for maintaining or improving the foaming properties of plant-based or animal-based creams contained in food. As used herein, "maintaining or improving the foaming properties of plant-based or animal-based creams" means maintaining or further enhancing the foaming properties of the cream itself by mixing it with the oil-in-water emulsion composition described herein.

[0053] method In one embodiment, the present invention relates to a method for maintaining or improving the foaming properties of plant-based or animal-based cream contained in food. The method may include the step of mixing the food with an oil-in-water emulsion composition described herein.

[0054] Manufacturing method In one aspect, the present invention relates to a method for producing an oil-in-water emulsion composition as described herein.

[0055] In one embodiment, the oil-in-water emulsion composition may be produced using a general conventional method. This method may involve preparing the oil phase and aqueous phase, for example, using oils and fats, component A, milk raw materials, salts, sugars, thickening polysaccharides, water, and / or emulsifiers. The mixture of the obtained oil phase and aqueous phase may then be subjected to a preliminary emulsification step by stirring, followed by a sterilization step by heating, and a homogenization step by homogenizer. The order of the sterilization and homogenization steps may be changed as appropriate. After that, the obtained composition can be cooled as appropriate to obtain the oil-in-water emulsion composition.

[0056] In one embodiment, the method for producing the food product may include a step of mixing a cream with an oil-in-water emulsion composition containing vegetable oil and component A. The mixing step may be carried out by any method, including common methods such as gas injection technology, mechanical stirring, and mixing equipment. The mixing step may further include a step of whipping the mixture of the cream and the composition, for example, an open-type whisk or a closed-type continuous whipping machine may be used to whip the mixture. [Examples]

[0057] Several embodiments of the present invention will be described below with reference to examples, but these examples are merely examples of how the present invention can be implemented and are not limited thereto. Unless otherwise specified, all components used in the examples are generally available.

[0058] <1. Manufacturing of oil-in-water emulsion composition> Oil-in-water emulsion compositions and comparative compositions were prepared according to the formulations listed in the table below. The manufacturing method was as follows: Using coconut oil, component A (lecithin, monoglycerol unsaturated fatty acid ester, or polyglycerol unsaturated fatty acid ester), water, skim milk powder, trisodium citrate, sodium bicarbonate, and various emulsifiers, oil and aqueous phases were prepared according to the formulations shown in the table below and mixed. Soybean-derived lecithin was used ("SLP-Paste" from Tsuji Oil Co., Ltd.). These mixtures were blended in an emulsification tank and pre-emulsified. The obtained pre-emulsified product was then sterilized using an ultra-high temperature sterilizer (Iwai Machinery Co., Ltd.) by direct heating at 144°C for 4 seconds, homogenized in a high-pressure homogenizer (10 MPa), and immediately cooled to obtain each composition. [Table 1-1] [Table 1-2] [Table 1-3]

[0059] <2. Method for evaluating foaming properties> The oil-in-water emulsion compositions produced were evaluated using the evaluation method described below.

[0060] "Whipped Time" The time it took to reach the optimal foaming state during whipping was measured. Evaluation was based on visual assessment (surface gloss, peak formation, etc.), volume measurement, and cumulative weighted average using a rheometer, with a passing score of 3 or higher. 5 points: 6 minutes 30 seconds or less 4 points: From 6 minutes 31 seconds to 7 minutes 3 points: From 7 minutes 1 second to 7 minutes 30 seconds 2 points: From 7 minutes 31 seconds to 8 minutes 1 point: 8 minutes or more

[0061] "Overrun" The optimal foaming state during the whipping time evaluation performed using the method described above was calculated using the following formula based on weight measurement. A value of 3 or higher for overrun was considered acceptable. For example, if 100 ml of liquid cream is whipped to a volume of 200 ml, the overrun is 100%. [(Amount of oil-in-water emulsion composition material before foaming) - (Amount of oil-in-water emulsion composition material at maximum foaming state)] ÷ (Amount of oil-in-water emulsion composition material at maximum foaming state) x 100 [Unit: %] 5 points: 110 or higher 4 points: 105~110 3 points: 101~105 2 points: 96~100 1 point: 95 or less

[0062] "Flavor" Each whipped oil-in-water emulsion composition was offered for taste testing. Seven panelists involved in the development of oil-in-water emulsion compositions conducted sensory evaluations, and those that received a score of 3 or higher were deemed acceptable by unanimous agreement of the panelists. 5 points: Very good. 4 points: Favorable. 3 points: It is within an acceptable range. 2 points: Not very desirable. 1 point: Very undesirable.

[0063] We investigated whether the manufactured oil-in-water emulsion composition itself possesses foaming properties. In this specification, "not possessing foaming properties itself" refers to a composition that satisfies the following whipping time or overrun values. • The whipping time using the same method as above takes more than 20 minutes, or the mixture does not whip even after more than 20 minutes. • The overrun using the same method as above is 50 or less.

[0064] Based on the above evaluation, none of the oil-in-water emulsion compositions produced whipped even after 20 minutes.

[0065] <3. Examination of foaming properties of oil-in-water emulsion compositions> Each oil-in-water emulsion composition prepared in <1. Production of Oil-in-Water Emulsified Compositions> was mixed with vegetable cream 1 (a whipped cream containing 3.0% non-fat milk solids and 30.0% vegetable fat, "Clear Whip N" manufactured by Fuji Oil Co., Ltd.), and sugar was added to the mixture and whipped (see table below). [Table 2-1] [Table 2-2] [Table 2-3]

[0066] As a result, it was confirmed that the inclusion of component A improved whipping properties and maintained or improved flavor. Furthermore, it was confirmed that the inclusion of an emulsifier (first emulsifier) ​​with an HLB of 7-18 and bound to saturated or unsaturated fatty acids resulted in good overrun. In addition, it was confirmed that the inclusion of sugar ester S570 (second emulsifier) ​​maintained whipping properties.

[0067] <4. Examination of component proportions in oil-in-water emulsion compositions> Compositions 20-22, each with different oil content and other properties as listed in the table below, were mixed with vegetable cream 1, sugar was added, and the mixture was whipped. The resulting whipped cream was then evaluated as described above. [Table 3]

[0068] As a result, it was confirmed that the whipping properties were maintained or improved when mixed with plant-based cream, and that the flavor was maintained or improved (see table below). Furthermore, compositions 20 and 21 (Examples 20 and 21) did not whip even after more than 20 minutes, and the emulsion of composition 22 (Example 22) remained lumpy when whipped, with a low overrun of 45, confirming that the composition itself lacked foaming properties. [Table 4]

[0069] <5. Examination of the amount of oil-in-water emulsion composition to be blended> A vegetable cream or fresh cream was mixed with composition number 2 (Example 2), sugar was added, and the mixture was whipped. The resulting whipped cream was then evaluated as follows.

[0070] The creams used were as follows: Vegetable cream 2 used a cream with 3% non-fat milk solids, 0% milk fat, and 29% vegetable fat. Plant-based cream 3 used a cream with 3.5% non-fat milk solids, 0.5% milk fat, and 32% vegetable fat. For the fresh cream 1, we used Meiji Co., Ltd.'s "Tokachi Fresh Cream 47" (47% milk fat). For the fresh cream (2), we used Meiji Co., Ltd.'s "Tokachi Fresh Cream 35" (35% milk fat).

[0071] The plant-based creams and fresh creams used in this evaluation each have different whipping capabilities, making it difficult to define a specific time or overrun as acceptable. Therefore, the evaluation method was a relative evaluation of the whipping time or overrun of whipped cream without composition number 2 (Example 2). Specifically, the evaluation was based on the percentage change in the whipping time or overrun of whipped cream without composition number 2 compared to the whipping time or overrun of composition number 2. A value of 0.9 to 1.25 was considered acceptable for both whipping time and overrun.

[0072] As a result, we confirmed that when mixed with vegetable cream or fresh cream, the whipping properties were maintained or improved, and the flavor was maintained or improved (see table below). [Table 5] [Industrial applicability]

[0073] By incorporating an oil-in-water emulsion composition containing specific components into food products, it is possible to maintain or improve the foaming properties of the cream contained in the food product, as well as maintain or improve its flavor.

Claims

1. An oil-in-water emulsion composition comprising vegetable oil and component A, wherein component A comprises lecithin, monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, or any two or more mixtures thereof.

2. The oil-in-water emulsion composition according to claim 1, wherein the unsaturated fatty acid in the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester has 2 to 22 carbon atoms.

3. The oil-in-water emulsion composition according to claim 1, wherein the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester has an HLB value of 5 to 18.

4. The oil-in-water emulsion composition according to claim 1, wherein the unsaturated fatty acid in the monoglycerol unsaturated fatty acid ester or polyglycerol unsaturated fatty acid ester is oleic acid.

5. The oil-in-water emulsion composition according to claim 1, wherein component A is contained in an amount of 0.01 to 1% by weight relative to the total weight of the composition.

6. An oil-in-water emulsion composition according to claim 1, further comprising a first emulsifier, wherein the first emulsifier comprises an ester of a saturated or unsaturated fatty acid having 2 to 22 carbon atoms with sugars, monoglycerin, or polyglycerin, and has an HLB value of 6 to 20.

7. The oil-in-water emulsion composition according to claim 6, wherein the saturated or unsaturated fatty acid in the first emulsifier has 12 to 18 carbon atoms.

8. The oil-in-water emulsion composition according to claim 6, wherein the first emulsifier is contained in an amount of 0.01 to 1.5% by weight relative to the total weight of the composition.

9. An oil-in-water emulsion composition according to claim 1, further comprising a second emulsifier, wherein the second emulsifier comprises an ester of a saturated fatty acid having 2 to 22 carbon atoms and a sugar, and has an HLB value of less than 10.

10. The oil-in-water emulsion composition according to claim 9, wherein the fatty acid in the second emulsifier is stearic acid.

11. The oil-in-water emulsion composition according to claim 9, wherein the second emulsifier is contained in an amount of 0.0005 to 1% by weight relative to the total weight of the composition.

12. A food comprising an oil-in-water emulsion composition according to any one of claims 1 to 11, and a vegetable or animal cream.

13. The food according to claim 12, wherein the oil-in-water emulsion composition is contained in an amount of 1 to 80% by weight relative to the total weight of the food.

14. A method for maintaining or improving the foaming properties of a plant-based or animal-based cream contained in a food, comprising the step of mixing the food with a plant-based oil and a component A, which is substantially incapacitating, wherein component A contains lecithin, monoglycerin unsaturated fatty acid ester, polyglycerin unsaturated fatty acid ester, or any two or more mixtures thereof.

15. The method according to claim 14, wherein the oil-in-water emulsion composition further comprises a first emulsifier, wherein the first emulsifier comprises an ester of a saturated or unsaturated fatty acid having 2 to 22 carbon atoms with sugars, monoglycerin, or polyglycerin, and has an HLB value of 5 to 18.

16. The method according to claim 14, wherein the oil-in-water emulsion composition further comprises a second emulsifier, wherein the second emulsifier comprises an ester of a saturated fatty acid having 2 to 22 carbon atoms and a sugar, and has an HLB value of less than 10.

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