Foaming oil-in-water emulsified oil composition

Abstract

To provide a foamable emulsified oil-in-water type composition which has good emulsion stability and freezing resistance after foam formation even at a low oil and fat content, especially, less than 40 mass%, and is suitable for mixing whipping with a fresh cream.SOLUTION: A foamable emulsified oil-in-water type composition contains 0.001-2 mass% of a tremella fuciformis polysaccharide. The composition preferably contains 1-20 mass% of a nonreducing starch syrup as a solid content. The composition preferably contains a milk raw material having a content of a phospholipid in the milk-derived solid content of 2 mass% or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a foamable oil-in-water emulsified oil composition and a whipped cream obtained by whipping the same. [Background technology]

[0002] An oil-in-water emulsified oil composition obtained by emulsifying milk protein, an emulsifier, water, oils and fats into an oil-in-water type is also called whipped cream because it has foaming properties similar to fresh cream obtained from milk. The foamed product is called whipped cream and is widely used in confectionery and bread making, as well as in cooking.

[0003] Whipped cream has a high water content and is emulsified in an oil-in-water form. Although it melts easily in the mouth, it has problems in that bacteria can easily grow therein and it has poor storage stability. For this reason, cakes that use whipped cream are often stored frozen and thawed when sold. In particular, due to the recent shortage of manpower, not just technicians, the trend towards frozen-chilled products, where products are frozen during distribution and thawed when sold, is expanding.

[0004] Frozen chilled products are very convenient because they can be thawed only in the amount needed to sell, but the freezing and thawing process places a large burden on the emulsified state of the whipped cream, which can lead to freezing problems such as water separation, hardening of the cream, and a rough texture. Furthermore, due to the recent health boom, there is a high demand for a foamable oil-in-water emulsified oil composition with a reduced oil content in order to reduce oil differentiation. Such a foamable oil-in-water emulsified oil composition with a low oil content has problems such as separation and sedimentation during storage, extension of foaming time, extreme increase in overrun, and decrease in full-bodied taste due to a relative decrease in taste components in the aqueous phase. In addition, the obtained whipped cream has a poor full-bodied taste due to the low oil content, is fluffy and has no body, has poor heat resistance and shape retention, and is more susceptible to freezing damage of the cream. In addition, there is a high demand for delicious Western confectionery these days, and whipped cream is also required to have a flavor and melt-in-the-mouth quality similar to that of fresh cream. However, the deliciousness of fresh cream is due to a combination of factors such as the deliciousness of the milk fat itself, the flavor components in the aqueous phase, and the high taste due to the large particle size of milk fat globules, and therefore the same deliciousness cannot be obtained by simply using milk fat in the oil phase of whipped cream.

[0005] For this reason, in recent years, a method of blending fresh cream into whipped cream using vegetable oil has become more common. Specifically, a method of mixing fresh cream into whipped cream using vegetable oil and then whipping it, and a method of whipping whipped cream using vegetable oil and then mixing fresh cream are used. This method preserves the water phase components of the cream without loss and also maintains the particle size of the cream, thereby significantly improving the deliciousness of the whipped cream.

[0006] However, this method had the problem that due to the poor crystallinity of the milk fat and the large particle size of the cream, freezing damage such as blockiness, syneresis, and graininess were more likely to occur at an earlier stage.

[0007] Various studies have been conducted so far on the problems related to the frozen whipped cream. For example, there are a creamy composition (Patent Document 1) characterized by containing 35 to 55% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 0.1 to 2% by weight of an emulsifier including a polyglycerol fatty acid ester, 1 to 10% by weight of sorbitol and / or reduced starch saccharification product having an average molecular weight of 500 or less, 0.2 to 2% by weight of cyclodextrin, and water, a whipped freeze-resistant cream (Patent Document 2) characterized by adding water-soluble dietary fiber and sugars during the production of a foamable oil-in-water emulsified oil-fat or oil in the process of whipping and then freezing the foamable oil-in-water emulsified oil-fat or oil or before whipping, and creams (Patent Document 3) characterized by containing powdered reduced starch syrup as a sugar.

[0008] However, these methods result in changes in flavor due to the addition of sugars and dietary fiber, and there are still issues with long-term freezing resistance. For this reason, creams containing specific palm-based oils and fats and non-reduced starch syrup have been proposed (Patent Document 4).

[0009] However, this method has the problem that it is difficult to adjust emulsion stability and physical properties because it is limited to certain oils and fats. On the other hand, various methods have been proposed in which a thickening stabilizer is used to improve the emulsion stability or shape retention of a low-fat / oil foaming oil-in-water emulsified oil composition. For example, a method has been disclosed in which a specific emulsifier or thickening stabilizer is selectively added in a large amount (see, for example, Patent Document 5).

[0010] However, this method requires the addition of large amounts of emulsifiers and thickening stabilizers, which results in problems such as a longer whipping time, runny peaks in the whipped cream, and a loss of sharpness and a thick, melt-in-the-mouth texture. For this reason, a method has been disclosed in which a specific xanthan gum is used in an extremely small amount (see, for example, Patent Document 6). However, this method has the problem that the moist texture can be lost and the texture can become difficult to dissolve in the mouth if, for example, a long time has passed since it was whipped, if the storage temperature is high, or if it is combined with highly absorbent materials such as when it is topped on a sponge or sandwiched.

[0011] Also disclosed is a method that uses a very small amount of insoluble dietary fiber (see, for example, Patent Document 7). However, even with this method, there was still the problem that the texture was not sufficiently moist and melt-in-the-mouth. Furthermore, a method using a specific carboxymethyl cellulose has also been proposed (see, for example, Patent Document 8). However, even with this method, there was a problem that the texture tended to deteriorate. [Prior art documents] [Patent documents]

[0012] [Patent Document 1] Japanese Patent Application Publication No. 06-269256 [Patent Document 2] Japanese Patent Application Publication No. 05-076281 [Patent Document 3] JP 2006-50923 A [Patent Document 4] JP 2016-178883 A [Patent Document 5] Japanese Patent Application Publication No. 07-023711 [Patent Document 6] JP 2011-010574 A [Patent Document 7] JP 2010-193811 A [Patent Document 8] JP 2016-086739 A [Patent Document 9] JP 2018-174783 A Summary of the Invention [Problem to be solved by the invention]

[0013] An object of the present invention is to provide a foamable oil-in-water emulsified oil composition which has good emulsion stability and freezing resistance after foaming even when the oil content is low, particularly when the oil content is less than 40% by mass, and which is suitable for mixing and whipping with fresh cream. [Means for solving the problem]

[0014] As a result of extensive research, the present inventors discovered that all of the above problems could be solved by adding a very small amount of white jelly fungus polysaccharide, and thus arrived at the present invention. That is, the present invention provides a foamable oil-in-water emulsified oil composition, which is characterized by containing 0.001 to 2% by mass of white fungus polysaccharide. The present invention also provides a whipped cream obtained by whipping the above foamable oil-in-water emulsified oil composition. Effect of the Invention

[0015] According to the present invention, it is possible to obtain a foamable oil-in-water emulsified oil composition which has good emulsion stability and freezing resistance after foaming even when the oil content is low, particularly when the oil content is less than 40% by mass, and which is suitable for mixing and whipping with fresh cream. Furthermore, according to the present invention, it is possible to obtain whipped cream that has excellent freezing resistance, meltability in the mouth (sharpness and freshness), and flavor (milk flavor and rich taste). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The foamable oil-in-water emulsified oil composition of the present invention will be described in detail below based on preferred embodiments. Examples of fats and oils that can be used in the foamable oil-in-water emulsified fat and oil composition of the present invention include various vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cacao butter, various animal fats and oils such as beef tallow, milk fat, lard, fish oil, whale oil, butter, and butter oil, and processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, the above fats and oils can be used alone or in combination of two or more kinds.

[0017] The foamable oil-in-water emulsified oil composition of the present invention preferably contains 50% by mass or more, preferably 60% by mass or more, more preferably 80% by mass or more of lauric oils and fats other than milk fats, in order to obtain a foamable oil-in-water emulsified oil composition that is more meltable in the mouth and especially has excellent freshness. Here, "lauric oils and fats" refers to oils and fats containing a large amount of fatty acids having 12 carbon atoms, specifically coconut oil, palm kernel oil, or oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and ester exchange using these as raw materials. The amount of lauric oils and fats is preferably 95% by mass or less of the oils and fats other than milk fats in the foamable oil-in-water emulsified oil composition of the present invention in terms of workability and heat resistance and shape retention, and more preferably 90% by mass or less.

[0018] In terms of the amount of oil and fat in the foamable oil-in-water emulsified oil composition of the present invention, the amount of milk fat is preferably 30 mass % or less in terms of stability after foaming (to prevent blockage and chunkiness), and more preferably 10 mass % or less. In particular, when the composition is used in a manner to blend with fresh cream as described below, it is preferable that the composition does not contain milk fat.

[0019] When lauric fats and oils are used as part of the raw materials and have been subjected to one or more physical or chemical processes such as hydrogenation, fractionation, and interesterification, the content of the lauric fats and oils used in the raw materials is used in the calculation.

[0020] The content of fats and oils in the foamable oil-in-water emulsified oil composition of the present invention, including fats and oils contained in other blended raw materials, is not particularly limited and may be the fat content of a typical oil-in-water emulsified oil composition (about 45% by mass); however, since the effect of the present invention is high in a foamable oil-in-water emulsified oil composition with a low fat and oil content, the fat content is preferably less than 45% by mass, and more preferably less than 40% by mass. In particular, in the case of a method of use in which the composition is blended with fresh cream as described below, the fat and oil content can be reduced to 38% by mass or less, and furthermore, the fat and oil content can be reduced to 35% by mass or less, in view of excellent workability when blending with fresh cream and the ability to reduce the fat and oil content of the resulting whipped cream, resulting in a whipped cream with a refreshing flavor.

[0021] The lower limit of the oil content in the foamable oil-in-water emulsified oil composition of the present invention is preferably 10% by mass, more preferably 15% by mass, and even more preferably 20% by mass.

[0022] Here, the "white fungus polysaccharide" used in the present invention will be described. The white wood ear polysaccharide used in the present invention can be one extracted with water or a mixture of water and a water-soluble solvent from the fungus or fruiting body of a basidiomycete belonging to the Tremella genus of Tremella family. Water-soluble polysaccharides with different average molecular weights can be obtained depending on the type of solvent used for extraction, extraction temperature, extraction time, etc. As for this water-soluble polysaccharide, products available include those manufactured by Nippon Fine Chemical Co., Ltd. (trade name: Tremoist-TP) and Oryza Oil & Fat Chemical Co., Ltd. (trade name: Wood Ear Polysaccharide-P).

[0023] Furthermore, the "white wood ear polysaccharide" in this specification can be any of an extract obtained using the white wood ear as an extraction raw material, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, or a crude or purified product thereof, or even a preparation containing the white wood ear polysaccharide.

[0024] From the viewpoints of availability and water retention of the white jellyfish polysaccharide used in the present invention, the weight-average molecular weight of the white jellyfish polysaccharide is, for example, preferably 1 million or more, and more preferably 3 million to 5 million. The weight-average molecular weight is measured using gel permeation chromatography (GPC) in terms of pullulan.

[0025] The foamable oil-in-water emulsified oil composition of the present invention contains the above-mentioned white jellyfish polysaccharide in a solid content of 0.001 to 2 mass%, preferably 0.001 to 1 mass%, more preferably 0.001 to 0.5 mass%, and most preferably 0.001 to 0.2 mass%. If the content of the white jellyfish polysaccharide is less than 0.001 mass%, the effect of the present invention cannot be obtained. If the content of the white jellyfish polysaccharide is more than 2 mass%, the foamable oil-in-water emulsified oil composition may not be stably produced, and the melt-in-the-mouth texture (sharpness and freshness) of the obtained whipped cream may be deteriorated.

[0026] The foamable oil-in-water emulsified oil composition of the present invention preferably contains non-reduced starch syrup in a solid content of 1 to 20% by mass, preferably 2 to 15% by mass, and more preferably 3 to 9% by mass. By making the amount of non-reduced starch syrup 1% by mass or more, the effects of the present invention can be more effectively obtained. By making the amount 20% by mass or less, it is possible to prevent the sweetness from becoming too strong and to obtain a viscosity that allows good workability.

[0027] The non-reduced starch syrup refers to starch syrup that has not been subjected to a reduction treatment. Starch syrup is a mucilaginous sweetener made by saccharifying starch with acid or saccharifying enzymes, and is generally a mixture of glucose, maltose, oligosaccharides, dextrin, isomerized sugar, etc., but in the present invention, non-reduced starch syrup also includes those with increased content of specific components among these components.

[0028] In the present invention, the non-reduced starch syrup having an increased content of such specific components is preferably one that contains oligosaccharides in which three glucose molecules are linked by α-1,4 bonds, preferably at 30% by mass or more, more preferably at 40% by mass or more, and most preferably at 50% by mass or more of the above non-reduced starch syrup.

[0029] In the foamable oil-in-water emulsified oil composition of the present invention, it is preferable to add whey minerals, since this makes it possible to obtain a foamable oil-in-water emulsified oil composition that has a better milk flavor and brings out the flavor of other flavor components combined with it. The whey minerals are obtained by removing as much protein and lactose as possible from milk or whey, and are characterized by a high concentration of milk ash. Therefore, the mineral composition is close to the mineral composition in the raw material milk or whey.

[0030] As the whey mineral used in the present invention, it is preferable to use whey mineral having a calcium content of less than 2% by mass, preferably less than 1% by mass in the solid content, because it does not burn during sterilization even when it contains a large amount of milk protein, and it can produce a foamable oil-in-water emulsified oil composition having good milk flavor and melt-in-the-mouth properties.The lower the calcium content, the better. Whey minerals produced by a normal method from milk have a calcium content of 5% or more by mass in solids. Therefore, in order to obtain whey minerals with a calcium content of less than 2% by mass, a method of using acidic whey using milk with reduced calcium in advance when removing lactose and protein from milk or whey by membrane separation and / or ion exchange, and further cooling to obtain whey minerals, or a method of inserting a step of removing calcium when producing whey minerals from sweet whey can be adopted, but from the viewpoint of efficiency and cost in industrial implementation, it is preferable to adopt a method of inserting a step of removing calcium after concentrating minerals to a certain extent when producing whey minerals from sweet whey. The method of decalcification used here is not particularly limited, and known methods such as precipitation method by maintaining temperature can be adopted.

[0031] The content of the whey minerals in the foamable oil-in-water emulsified oil composition of the present invention is 0.01 to 5 mass% as solid content, preferably 0.05 to 1.5 mass%, more preferably 0.1 to 0.8 mass%. When the content of the whey minerals is 0.01 mass% or more as solid content, the above-mentioned effects of the whey minerals can be obtained. Also, when it is 5 mass% or less, bitterness can be reliably prevented.

[0032] Furthermore, in the foamable oil-in-water emulsified oil composition of the present invention, it is preferable to use a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids, since this makes it possible to obtain a foamable oil-in-water emulsified oil composition that exhibits a better milk flavor and has good emulsion stability even when the amount of emulsifier used is reduced.

[0033] As the above-mentioned milk raw material, it is preferable to use a milk raw material having a phospholipid content in the milk-derived solid matter of 3% by mass or more, based on the solid matter, more preferably 4% by mass or more, and most preferably 5 to 40% by mass. The above-mentioned phospholipids in the milk-derived solid content refer to milk-derived phospholipids contained in the milk-derived solid content.

[0034] The milk raw material may be in a liquid, powder, or concentrate form, but it is preferable not to use a milk raw material concentrated with a solvent so that the phospholipid content in the milk-derived solid content is 2% by mass or more as the milk raw material in the present invention, due to flavor problems.

[0035] Examples of milk from which the above-mentioned raw milk ingredients are derived include cow's milk, goat's milk, sheep's milk, human milk, etc., with cow's milk being particularly preferred. The phospholipids in the solid content of a milk raw material containing milk-derived phospholipids can be quantified by, for example, the following quantitative method. However, since the appropriate extraction method varies depending on the form of the milk raw material, the quantitative method is not limited to the following quantitative method.

[0036] First, the lipids of the dairy raw material containing milk-derived phospholipids are extracted by the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (based on the wet decomposition method described in Hygienic Test Methods, Commentary 2000, 2.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan), and the phosphorus content is determined by the molybdenum blue absorbance method (based on the quantification of phosphorus with molybdic acid described in Hygienic Test Methods, Commentary 2000, 2.1 Food Ingredients Test Methods, edited by the Pharmaceutical Society of Japan). From the determined phosphorus content, the following formula is used to calculate the phospholipid content (g) in 100 g of solids of the dairy raw material containing milk-derived phospholipids.

[0037] Phospholipids (g / 100g) = [phosphorus content (μg) / (dairy ingredients containing milk-derived phospholipids - water content of dairy ingredients containing milk-derived phospholipids (g)] x 25.4 x (0.1 / 1000)

[0038] An example of the milk raw material having a phospholipid content of 2% by mass or more based on the solid content derived from milk is an aqueous phase component produced when producing butter oil from cream or butter. The aqueous phase component produced when producing butter oil from cream or butter has a composition significantly different from that of so-called buttermilk produced when producing butter from normal cream, and is characterized by containing a large amount of phospholipids. Although buttermilk varies greatly depending on the production method, the phospholipid content of the milk-derived solid content is usually about 0.5 to 1.5% by mass, whereas the aqueous phase component produced when producing butter oil from cream or butter has a phospholipid content of about 2 to 15% by mass in the milk-derived solid content, and contains a large amount of phospholipids.

[0039] In the present invention, the so-called buttermilk itself, which is produced when producing butter from normal cream, cannot be used as the milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solids. However, it is possible to use a concentrate obtained by concentrating buttermilk so that the phospholipid content in the milk-derived solids is 2% by mass or more, or a dried product thereof. An example of a method for producing the aqueous phase component generated when producing butter oil from the above cream or butter will be described below.

[0040] A method for producing the aqueous phase component generated when producing butter oil from the above cream is, for example, as follows. First, cream with a fat concentration of 30 to 40% by mass obtained by centrifuging milk is heated on a plate and the fat concentration of the cream is increased to 70 to 95% by mass using a centrifuge. Next, the emulsion is broken using an emulsifier and the mixture is again processed using a centrifuge to obtain butter oil. The above-mentioned aqueous phase components that can be used in the present invention are generated as a by-product of butter oil in the final centrifugation process.

[0041] On the other hand, a method for producing the aqueous phase component generated during the production of butter oil from the above-mentioned butter is, for example, as follows. First, butter is melted in a melter and heated in a heat exchanger. The butter oil is obtained by separating the melted butter in a centrifuge. The aqueous phase component that can be used in the present invention is generated as a by-product of the butter oil in the centrifugation process. The butter used in the production of the butter oil is a normal one.

[0042] As the above-mentioned aqueous phase component that can be used in the present invention, the aqueous phase component generated during the production of butter oil from the above-mentioned cream or butter may be used as is, as long as the content of phospholipids in the milk-derived solids is 2 mass% or more based on the solids, or the aqueous phase component may be used after being subjected to treatment such as spray drying, concentration, freezing, etc.

[0043] However, since the function of milk-derived phospholipids decreases when heated at high temperatures, it is preferable that the temperature during the heating treatment, the concentration treatment, or heating for sterilization or the like is less than 100°C.

[0044] In addition, in the present invention, a lyso-formed product in which a part or all of the phospholipids in the above-mentioned milk raw material are lyso-formed can also be used. The lyso-formed product may be a product obtained by directly lyso-forming the milk raw material, or a product obtained by lyso-forming the milk raw material after concentrating it. The obtained lyso-formed product may be further subjected to a concentration or spray drying process. These lyso-formed products are included in the phospholipid content in the present invention.

[0045] The phospholipids in the above-mentioned dairy raw materials can be lyso-converted by treating them with phospholipase A. Phospholipase A is an enzyme that has the function of cleaving the bond connecting the glycerol portion of a phospholipid molecule with a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site at which it acts, and phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at the second position of the glycerol portion of the phospholipid molecule is selectively cleaved.

[0046] In the present invention, in order to further improve the effect of adding the above-mentioned milk raw materials, it is preferable that the milk be acid-treated to have a pH of preferably 3 to 6, more preferably 4 to 6, and even more preferably 4.7 to 5.8. The acid treatment may be carried out by adding an acid or by carrying out a fermentation treatment such as lactic acid fermentation, but preferably an acid is added. The acid may be an inorganic acid or an organic acid, but preferably an organic acid. Examples of the organic acid include acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid, and food and drink containing organic acids such as fruit juice, concentrated fruit juice, fermented milk, and yogurt can also be used, but in the present invention, it is preferable to use phytic acid and / or gluconic acid, which have a less sour taste and do not affect the flavor.

[0047] The adjustment of pH by addition of the acid may be carried out by adding the acid to the dairy raw material itself, or may be carried out by adding the acid during the production of the foamable oil-in-water emulsion composition.

[0048] In the present invention, the above-mentioned milk raw material may be added with preferably 0.01 to 1 part by mass, more preferably 0.02 to 0.5 parts by mass, and even more preferably 0.05 to 0.3 parts by mass of a calcium salt per 1 part by mass of the phospholipid content. Examples of the calcium salt include calcium chloride, calcium lactate, calcium phosphate, calcium gluconate, calcium citrate, calcium carbonate, calcium glutamate, calcium ascorbate, etc., and one or more of these can be used in combination. In the present invention, however, it is preferable to use calcium chloride and / or calcium lactate, since this does not impair the flavor of the resulting whipped cream and results in good physical properties.

[0049] In addition, the above-mentioned dairy raw material used in the present invention is preferably homogenized in that it is possible to improve the dispersibility in the aqueous phase or the foamable oil-in-water emulsified oil composition and to further improve the shape retention of the obtained whipped cream when the foamable oil-in-water emulsified oil composition is produced, particularly when the production method described below is adopted in which an aqueous liquid containing dextran having a molecular weight of 200,000 or less is separately added to the aqueous phase or the foamable oil-in-water emulsified oil composition. In particular, when the above-mentioned lyso-processing, acid treatment, and calcium salt addition are performed, it is particularly preferable to perform homogenization in order to enhance the effects. The homogenization may be performed once or twice or more times. In addition, when the viscosity is high, the viscosity may be adjusted by adding water before the homogenization.

[0050] Examples of homogenizers used in the homogenization treatment include kettle-type cheese emulsification vessels, high-speed shear emulsification vessels such as Stephan mixers, static mixers, in-line mixers, bubble homogenizers, homomixers, colloid mills, and disper mills. The homogenization pressure is not particularly limited, but is preferably 0 to 100 MPa. When homogenization treatment is performed using a two-stage homogenizer, the homogenization pressure may be, for example, 3 to 100 MPa for the first stage and 0 to 5 MPa for the second stage.

[0051] Furthermore, the above-mentioned dairy raw material used in the present invention may be subjected to UHT heat treatment. The conditions of the UHT heat treatment are not particularly limited, but the treatment temperature is preferably 120 to 150° C., and the treatment time is preferably 1 to 6 seconds. The above-mentioned dairy raw materials and dairy raw material processed products used in the present invention obtained in this manner can be in a liquid, paste, powder, solid, or other state, and any state can be used in the foamable oil-in-water emulsified oil composition of the present invention. However, it is preferable to use the above-mentioned dairy raw materials and dairy raw material processed products in a liquid or paste state, in that the effects of the present invention can be stably obtained.

[0052] If the above-mentioned dairy ingredients or dairy ingredient processed products are used in a powder or solid form, the shape retention of the resulting whipped cream may be slightly deteriorated and the flavor may be inferior, which is not preferable. The foamable oil-in-water emulsified oil composition of the present invention contains a milk raw material having a phospholipid content in the milk-derived solid content of 2 mass% or more based on the solid content, preferably in an amount of 0.1 to 8 mass%, more preferably 0.5 to 7 mass%, and most preferably 0.5 to 4 mass%, in terms of solid content.

[0053] The water content of the foamable oil-in-water emulsified oil composition of the present invention is preferably 35 to 70% by mass, more preferably 40 to 65% by mass, including the water contained in the "other components" described below.

[0054] In the oil-in-water emulsified oil composition of the present invention, other ingredients may be optionally blended as necessary, such as emulsifiers, stabilizers, thickening stabilizers, proteins, milk and dairy products other than the above-mentioned dairy ingredients, sugars and sweeteners other than non-reduced starch syrup, taste components such as fruit juice, jam, cacao and cacao products, coffee and coffee products, seasonings, salt, acidulants, flavorings, colorants, preservatives, antioxidants, pH adjusters, etc. The blending amount of these other ingredients can be within the range of normal usage amounts as long as it does not impair the effects of the present invention.

[0055] The emulsifier is not particularly limited, but examples thereof include lecithin, glycerin fatty acid ester, glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyltartarate fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyrate, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, etc. These emulsifiers can be used alone or in combination of two or more.

[0056] The content of the emulsifier in the foamable oil-in-water emulsified oil composition of the present invention is preferably 0.001 to 5% by mass, more preferably 0.01 to 1% by mass. When using a milk raw material in which the content of phospholipids in the solid content derived from the milk is 2% by mass or more, the content of the emulsifier can be reduced, and in this case, the content of the emulsifier is preferably 0.001 to 1% by mass, more preferably 0.01 to 0.5% by mass. Such an amount is preferable because it is easy to particularly shorten the foaming time and to further improve the melt-in-the-mouth texture.

[0057] Examples of the stabilizer include phosphates (hexametaphosphate, diphosphate, monophosphate), alkali metal salts of citric acid (potassium, sodium, etc.), etc. These stabilizers can be used alone or in combination of two or more kinds.

[0058] Examples of the thickening stabilizer include xanthan gum, guar gum, gum arabic, pullulan, tamarind seed gum, psyllium seed gum, carrageenan, alginate, furcellaran, locust bean gum, pectin, curdlan, gellan gum, starch, modified starch, crystalline cellulose, carboxymethylcellulose other than low-substituted carboxymethylcellulose, methylcellulose, gelatin, dextrin, agar, dextran, etc. These thickening stabilizers can be used alone or in combination of two or more kinds. In the present invention, the preferred content of the thickening stabilizer in the foamable oil-in-water emulsified oil composition is 0 to 2% by mass, preferably 0 to 1% by mass. However, when the fat content in the foamable oil-in-water emulsified oil composition of the present invention is less than 40% by mass, particularly 38% by mass or less, and further 35% by mass or less, it is preferable to use 0.005 to 1% by mass, more preferably 0.01 to 0.4% by mass, in order to stably exert the effects of the present invention. In this case, it is preferable to use one or more of xanthan gum, guar gum, starch, and modified starch among the above-mentioned thickening stabilizers, and more preferably xanthan gum and / or guar gum. In particular, in the presence of white fungus polysaccharide, the combination of xanthan gum and guar gum is preferable because it synergistically enhances the syneresis inhibitory effect in whipped cream thawed after long-term freezing.

[0059] Examples of the milk and dairy products include fermented milk, cow's milk, whole milk powder, skim milk powder, total milk protein, whey powder, mineral-enriched whey powder, protein-enriched whey powder, whey protein concentrate (WPC), buttermilk powder, yogurt, condensed milk, sweetened condensed milk, whole fat condensed milk, skim condensed milk, concentrated milk, cream, natural cheese, and processed cheese. One or more types selected from these can be used.

[0060] Examples of sugars and sweeteners other than non-reduced starch syrup include, but are not limited to, glucose, fructose, sucrose, maltose, lactose, reduced starch syrup, oligosaccharides, reduced polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, acesulfame potassium, sucralose, stevia, aspartame, saccharin, neotame, licorice, Monk fruit, glycyrrhizin, glycyrrhizinate, dihydrochalcone, thaumatin, and monellin. These sugars and sweeteners can be used alone or in combination of two or more. They may also be added in the form of a food material containing one or more sugars or sweeteners.

[0061] In the foamable oil-in-water emulsified oil composition of the present invention, the total amount of components other than the oil, water, white fungus polysaccharide, non-reduced starch syrup, emulsifier, whey minerals, thickening stabilizer, and milk raw materials having a phospholipid content of 2% by mass or more in the milk-derived solid content is preferably 20% by mass or less in the foamable oil-in-water emulsified oil composition in order to more reliably obtain emulsion stability and freezing resistance after foaming, and more preferably 15% by mass or less. It is particularly preferably 10% by mass or less.

[0062] The method for producing the foamable oil-in-water emulsified oil composition of the present invention will be described below. The foamable oil-in-water emulsified oil composition of the present invention is not particularly limited in its production method, but can be produced, for example, by the following method. First, an oil phase containing fats and oils and, if necessary, other raw materials, and an aqueous phase containing water and, if necessary, other raw materials are separately prepared, and then the oil phase and the aqueous phase are mixed and emulsified to form an oil-in-water emulsion, thereby obtaining the foamable oil-in-water emulsified oil composition of the present invention.

[0063] In this case, water-soluble components such as milk ingredients with a phospholipid content of 2% or more by mass in the milk-derived solids, whey minerals, and non-reduced starch syrup are basically contained in the aqueous phase, while oil-soluble components are contained in the oil phase. However, in cases where the water-soluble components have poor solubility in the aqueous phase and are prone to forming lumps, the water-soluble components may be added to the oil phase.

[0064] The essential ingredient, white fungus polysaccharide, may be added to the aqueous phase or the oil phase, but is preferably added to the aqueous phase in order to reliably and stably obtain the effects of the present invention. However, when a thickening stabilizer is used in combination, it is preferable to add both the thickening stabilizer and the white fungus polysaccharide to the oil phase in terms of workability.

[0065] The obtained oil-in-water emulsified oil composition may be homogenized, if necessary, by a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill at a pressure in the range of 0 to 100 MPa, preferably 1 to 10 MPa. If necessary, it may be subjected to heat sterilization or heat sterilization treatment such as UHT, HTST, low-temperature sterilization using a direct heating method such as an injection type or an infusion type, or an indirect heating method such as a plate type, a tubular type, or a scraping type, or a batch type, retort, or microwave heating, or may be heated by cooking with heat such as direct flame. The heating temperature is preferably 60 to 160°C, and the heating time is preferably 1 second to 30 minutes. In particular, in the case of UHT sterilization, the heating temperature is preferably 120 to 150°C, and the heating time is preferably 1 to 6 seconds. Furthermore, after heating, it may be homogenized again if necessary. In that case, the pressure may be in the range of 0 to 100 MPa, preferably 1 to 10 MPa. If necessary, a cooling operation such as rapid cooling or slow cooling may be performed.

[0066] The foamable oil-in-water emulsified oil composition of the present invention can be foamed to produce whipped cream. The obtained whipped cream can be mainly used for fillings, sandwiches, toppings, napes, and centers.

[0067] The foamable oil-in-water emulsified oil composition of the present invention can also be used as a coffee whitener or a cream for kneading into food, with or without foaming.

[0068] Examples of the above foods include bakery products such as bread, sweet bread, pies, Danish pastries, croissants, French bread, semi-hard rolls, choux pastries, donuts, cakes, crackers, cookies, hard biscuits, waffles, and scones; desserts such as Western confectionery, Japanese confectionery, chocolate confectionery, frozen desserts, puddings, and mousses; fillings such as custard cream, jam, and chocolate paste; stews, gratins, doria, and beverages.

[0069] Here, the foamable oil-in-water emulsified oil composition of the present invention is preferably used for blending with fresh cream. By blending the foamable oil-in-water emulsified oil composition of the present invention with fresh cream, the fresh cream-containing foamable oil-in-water emulsified oil composition of the present invention can be obtained.

[0070] There are no particular limitations on the type of fresh cream, and any cream that is "made by removing components other than milk fat from raw milk, cow's milk or special milk and has a milk fat content of 18.0% by mass or more" as specified by the Milk and Dairy Products Ordinance can be used, and commercially available cream can be used.

[0071] In addition, a composition in the form of an oil-in-water emulsion prepared by adding other food ingredients such as water, raw milk, cow's milk, sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, unsweetened condensed skim milk, skim milk, concentrated milk, skim concentrated milk, buttermilk, milk protein, emulsifier, stabilizer, flavoring, etc. to fresh cream can also be blended with the foamable oil-in-water emulsified oil composition of the present invention. However, it is preferable not to use other food ingredients that contain oils and fats other than milk fat.

[0072] The mixing ratio when blending the foamable oil-in-water emulsified oil composition with fresh cream is preferably 20:1 to 1:20, more preferably 10:1 to 1:10, and particularly preferably 8:2 to 2:8, in terms of mass ratio, in order to stably obtain the effects of the present invention. The blending method is not particularly limited, and examples thereof include mixing in a bowl and using a continuous mixer. After blending, sterilization, homogenization, aging, etc. may be performed as necessary, but homogenization is preferably not performed. In the fresh cream-containing foamable oil-in-water emulsified oil composition of the present invention, the proportion of white fungus polysaccharide in the total amount of the foamable oil-in-water emulsified oil composition of the present invention and the fresh cream is preferably 0.001 to 1 mass%, more preferably 0.001 to 0.1 mass%.

[0073] The cream-containing foamable oil-in-water emulsified oil composition of the present invention thus obtained can be foamed to produce a cream-containing whipped cream. Also, cream-containing whipped cream can be produced directly from the oil-in-water emulsified oil composition and cream by simultaneously blending and foaming.

[0074] When blending and whipping are performed simultaneously, the foamable oil-in-water emulsified oil composition may be whipped after blending with fresh cream, or the fresh cream may be gradually blended during whipping of the foamable oil-in-water emulsified oil composition. Also, the foamable oil-in-water emulsified oil composition may be whipped and then fresh cream may be blended, or the whipped foamable oil-in-water emulsified oil composition may be whipped and then whipped, but in order to have sufficient overrun and to leave the whipped cream with good melting in the mouth, it is preferable to use the method of whipping after blending the foamable oil-in-water emulsified oil composition and fresh cream, or the method of gradually blending fresh cream during whipping of the foamable oil-in-water emulsified oil composition.

[0075] Among the above-mentioned applications, the foamable oil-in-water emulsified oil composition of the present invention is particularly suitable for use in frozen foods such as Western confectioneries and desserts that undergo a freezing and thawing process, since it has high resistance to freezing damage such as syneresis, hardening of the cream, and rough texture when frozen and thawed after foaming.

[0076] Next, the whipped cream of the present invention will be described below. The whipped cream of the present invention is produced by whipping the foamable oil-in-water emulsified oil composition of the present invention. When foaming, sugars such as granulated sugar, sugar, liquid sugar, etc., alcohols such as brandy, rum, liqueur, etc., flavoring materials such as cacao, coffee, jam, etc., flavorings, fresh cream, etc. may be added. In this case, when sugar is added, it is preferable to use non-reducing liquid sugar.

[0077] The whipped cream mentioned above includes the cream-containing foamable oil-in-water emulsified oil composition which has been foamed. The obtained whipped cream can be used as a filling, a sandwich, a topping, a nappe, a center, etc., as described above.

[0078] Moreover, the whipped cream thus obtained can be combined with other food ingredients to produce whipped creams of various flavors or Western-style confectioneries such as mousse.

[0079] Finally, the method for imparting freeze resistance to the whipped cream of the present invention will be described. The method of the present invention for imparting freeze resistance to whipped cream involves using a foamable oil-in-water emulsified oil composition containing 0.001 to 2 mass %, preferably 0.001 to 1 mass %, more preferably 0.001 to 0.5 mass %, and most preferably 0.001 to 0.2 mass % of white jelly fungus polysaccharide. Specifically, when whipped cream whipped with the foamable oil-in-water emulsified oil composition of the present invention or a foamable oil-in-water emulsified oil composition obtained by blending the same with fresh cream is used as a filling, sandwich, topping, nappe or center, or when it is combined with other food ingredients to produce whipped cream of various flavors or Western-style confectionery such as mousse or chiffon cake, the composition confers resistance to freezing damage such as water separation, hardening of the cream and rough texture upon thawing. EXAMPLES

[0080] The present invention will be described in more detail below with reference to examples and comparative examples, but these are not intended to limit the present invention in any way.

[0081] <Production of interesterified oil> An oil blend in which palm kernel oil and extremely hardened palm oil were mixed in a mass ratio of 50:50 (the former:the latter) was subjected to random interesterification using a chemical catalyst to obtain interesterified oil a with a melting point of 43°C.

[0082] <Production of whey minerals> Sweet whey obtained as a by-product during cheese production was separated using a nanofiltration membrane, then concentrated by reverse osmosis membrane separation until the solid content was 20% by mass, then heated at 80°C for 20 minutes, the resulting precipitate was removed by centrifugation, and the concentrate was further concentrated using an evaporator, and then freeze-dried until the solid content was 97% by mass, to obtain whey mineral A. The calcium content in the solid content of the obtained whey mineral A was 0.4% by mass.

[0083] <Production of foamable oil-in-water emulsified fat composition> Example 1 An oil phase consisting of 35% by mass of a mixed oil consisting of 5 parts by mass of the above-mentioned interesterified oil A, 80 parts by mass of palm kernel oil, and 15 parts by mass of palm fractionated middle oil, 0.15% by mass of lecithin, and 0.05% by mass of glycerin monostearate was mixed and dissolved by heating to 65°C to obtain an oil phase. Meanwhile, 50.45% by mass of water, 5% by mass of non-reduced starch syrup (maltotriose content 50% by mass, solids content 73.4% by mass), 0.1% by mass of white wood ear polysaccharide (weight average molecular weight 3 million), 5% by mass of lactose, 0.4% by mass of whey mineral A (solids content 97%), 0.5% by mass of total milk protein, 3% by mass of concentrate of aqueous phase components generated during the production of butter oil from cream (solids content 30% by mass, phospholipids in the solids content 9.8% by mass), 0.15% by mass of sucrose fatty acid ester (HLB=16), 0.15% by mass of guar gum, and 0.05% by mass of xanthan gum were mixed and dissolved by heating to 65°C to obtain the aqueous phase. The aqueous phase and the oil phase were mixed and emulsified to prepare an oil-in-water type preliminary emulsion, which was homogenized at a pressure of 3 MPa using a valve-type homogenizer (Alfa Laval homogenizer), sterilized at 140° C. for 4 seconds using a VTIS sterilizer (Alfa Laval UHT sterilizer), homogenized again at a pressure of 5 MPa, and cooled to 5° C. The mixture was then aged in a refrigerator for 24 hours to obtain a foamable oil-in-water type emulsified oil composition A of the present invention having an oil content of 35% by mass.

[0084] Example 2 A foamable oil-in-water emulsified oil composition B of the present invention was obtained using the same composition and manufacturing method as in Example 1, except that the amount of white fungus polysaccharide added was changed from 0.1% by mass to 0.02% by mass, and the amount of water added was changed from 50.45% by mass to 50.53% by mass.

[0085] Example 3 A foamable oil-in-water emulsified oil composition C of the present invention was obtained using the same composition and manufacturing method as in Example 1, except that the amount of white fungus polysaccharide added was changed from 0.1% by mass to 0.5% by mass and the amount of water added was changed from 50.45% by mass to 50.05% by mass.

[0086] Example 4 A foamable oil-in-water emulsified oil composition D of the present invention was obtained using the same composition and manufacturing method as in Example 1, except that whey mineral A was not added and the amount of water was changed from 50.45% by mass to 50.85% by mass.

[0087] Example 5 A foamable oil-in-water emulsified oil composition E of the present invention was obtained using the same composition and production method as in Example 1, except that the concentrate of the aqueous phase components generated during the production of butter oil from cream was not added and the amount of water was changed from 50.45% by mass to 53.45% by mass.

[0088] Example 6 A foamable oil-in-water emulsified oil composition F of the present invention was obtained using the same composition and manufacturing method as in Example 1, except that guar gum and xanthan gum were not added and the amount of water was changed from 50.45% by mass to 50.65% by mass.

[0089] Example 7 A foamable oil-in-water emulsified oil composition G of the present invention was obtained using the same composition and production method as in Example 1, except that no guar gum was added and the amount of water was changed from 50.45% by mass to 50.6% by mass.

[0090] Example 8 A foamable oil-in-water emulsified oil composition H of the present invention was obtained using the same composition and production method as in Example 1, except that no xanthan gum was added and the amount of water was changed from 50.45% by mass to 50.5% by mass.

[0091] Comparative Example 1 A comparative foamable oil-in-water emulsified oil composition I was obtained using the same composition and manufacturing method as in Example 1, except that the amount of white fungus polysaccharide added was changed to no additive and the amount of water added was changed from 50.45% by mass to 50.55% by mass.

[0092] Comparative Example 2 A comparative foamable oil-in-water emulsified oil composition J was obtained using the same formulation and manufacturing method as in Example 1, except that the amount of white fungus polysaccharide added was changed from 0.1% by mass to 2.5% by mass and the amount of water added was changed from 50.45% by mass to 48.05% by mass.

[0093] Comparative Example 3 Comparative example foamable oil-in-water emulsified oil composition K was obtained using the same composition and manufacturing method as in Example 1, except that white wood ear polysaccharide and guar gum were not added and the amount of water was changed from 50.45% by mass to 50.7% by mass.

[0094] Comparative Example 4 Comparative foamable oil-in-water emulsified oil composition L was obtained using the same composition and manufacturing method as in Example 1, except that white fungus polysaccharide and xanthan gum were not added and the amount of water was changed from 50.45% by mass to 50.6% by mass.

[0095] <Evaluation of foamable oil-in-water emulsified fat composition> The obtained foamable oil-in-water emulsified oil compositions A to L were evaluated for emulsion stability during storage by the following method. The results are shown in Tables 1 and 2 below. Furthermore, 8 parts by mass of white sugar was added to 100 parts by mass of the obtained foamable oil-in-water emulsified oil compositions A to L, and the mixture was placed in a mixer bowl, and whipped using a vertical mixer at a speed of 450 revolutions per minute until an optimal whipped state was reached, and the whipping time and overrun were measured, and the results are shown in Tables 1 and 2. The obtained whipped creams A to L were also evaluated for heat resistance and shape retention, melting in the mouth (sharpness and freshness), and flavor (milk flavor and richness) by the following method. The results are shown in Tables 1 and 2 below.

[0096] In addition, at that time, 8 parts by mass of white sugar and 0.1 parts by mass of white fungus polysaccharide were added when whipping the foamable oil-in-water emulsified oil composition I, and the same evaluation was also performed on whipped cream M (Comparative Example 5) obtained in the same manner. The results are shown in Table 2.

[0097] <Method for evaluating emulsion stability> The state of separation and sedimentation after storing in a 5°C refrigerator for 2 weeks was visually observed, and the samples were rated as follows: no separation and sedimentation at all was indicated as ◎, almost no separation and sedimentation was indicated as ○, slight separation and sedimentation was observed as △, and clear separation and sedimentation was observed as ×.

[0098] <How to evaluate foaming time> Foaming times of 4 to 6 minutes were evaluated as ⊚, those of 3 to 4 minutes or 6 to 7 minutes as ◯, and those of less than 3 minutes or 7 minutes or more as x.

[0099] <Overrun evaluation method> Overrun of 110 or more and less than 130 was evaluated as ⊚, overrun of 100 or more and less than 110 or 130 or more and less than 140 was evaluated as ◯, and overrun of less than 100 or 140 or more was evaluated as x.

[0100] <Evaluation of heat resistance and shape retention> The whipped cream was pasted into a piping bag using a star-shaped nozzle to create an artificial flower, and the amount of volume loss when left in a thermostatic chamber at 20°C for 24 hours was measured. Volume loss of less than 0.5 mm was evaluated as ◎, volume loss of 0.5 mm or more but less than 1 mm as ○, volume loss of 1 mm or more but less than 5 mm as △, and volume loss of 5 mm or more as ×.

[0101] <Evaluation of melt-in-the-mouth (sharpness)> A sensory test was conducted by 15 panelists on the ease of melting the whipped cream when it was placed in the mouth. They rated the cream on a three-point scale: good (sharp melt-in-the-mouth), bad (thick) and neither. Good was given 2 points, neither was given 1 point and bad was given 0 points. A total score of 25 points or more was rated as ◎, 20-24 points as ○, 15-19 points as △ and 14 points or less as ×.

[0102] <Evaluation of melt-in-the-mouth (freshness)> Whipped cream was stored at 10°C for 2 days and then subjected to a sensory test by 15 panelists regarding freshness when it was put in the mouth. It was rated on a three-level scale of good, bad, and indeterminate, with 2 points given to good, 1 point given to indeterminate, and 0 point given to poor. A total score of 25 points or more was rated as ◎, 20-24 points as ○, 15-19 points as △, and 14 points or less as ×.

[0103] <Evaluation of flavor (dairy flavor)> A sensory test was conducted by 15 panelists on the milk flavor when the whipped cream was put in the mouth. The milk flavor was evaluated on a three-point scale: good, bad, and neither. Good was given 2 points, neither was given 1 point, and bad was given 0 points. A total score of 29 points or more was ◎++, 26-28 points was ◎+, 23-25 ​​points was ◎, 20-22 points was ○, 15-19 points was △, and 14 points or less was ×.

[0104] <Evaluation of flavor (body taste)> A sensory test was conducted by 15 panelists on the full body taste of the whipped cream when it was put in the mouth. The full body taste was rated on a three-point scale: good full body taste, bad full body taste, and neither full body taste nor full body taste. Good full body taste was given 2 points, neither full body taste was given 1 point, and bad full body taste was given 0 points. A total score of 28 points or more was rated as ◎+, 25-27 points as ◎, 20-24 points as ○, 15-19 points as △, and 14 points or less as ×.

[0105] [Table 1]

[0106] [Table 2]

[0107] <Production of cream-containing foamable oil-in-water emulsified oil composition and cream-containing whipped cream>

[0108] The foamable oil-in-water emulsified oil compositions A to L were blended with fresh cream by the method described below to produce fresh cream-containing whipped cream, which was then evaluated for milk flavor expression, flower-artificiality, and heat resistance. 500 g of each of the foamable oil-in-water emulsified oil compositions A to L, 500 g of fresh cream, and 80 g of granulated sugar were added to a mixer bowl, and whipped at medium speed using a wire whip to an optimally foamed state to obtain fresh cream-containing whipped creams A to L. At that time, 80 g of white sugar and 1 g of white fungus polysaccharide were added when whipping the foamable oil-in-water emulsified oil composition I, and fresh cream-containing whipped cream M was obtained in the same manner.

[0109] <Evaluation of whipped cream containing fresh cream: expression of milk flavor> The whipped cream obtained was tasted directly, and its expression of milk flavor was subjected to a sensory test by 15 panelists. The evaluation was made on a three-point scale: good expression of milk flavor, poor expression of milk flavor, and neutral. Good was given 2 points, neutral was given 1 point, and negative was given 0 points. A total score of 25 points or more was indicated as ◎, 20-24 points as ○, 15-19 points as △, and 14 points or less as ×. The results are shown in Tables 3 and 4.

[0110] <Evaluation of whipped cream containing fresh cream: rich milk flavor> The whipped cream containing the fresh cream obtained was tasted directly, and the richness of the milk was subjected to a sensory test by 15 panelists. The evaluation was made on a three-level scale: good milk richness, bad milk richness, and neutral. Good was given 2 points, neutral was given 1 point, and negative was given 0 points. A total score of 25 points or more was rated as ◎, 20-24 points was ◯, 15-19 points was △, and 14 points or less was ×. The results are shown in Tables 3 and 4.

[0111] <Evaluation of whipped cream containing fresh cream: Freezing test> The above whipped creams A to M containing fresh cream were squeezed into a plastic cup using a piping bag with a star-shaped nozzle, and frozen at -20°C for one week or three months. After that, they were thawed at 10°C for 24 hours, and the syneresis and hardening of the cream were evaluated according to the following criteria. In addition, a sensory test was conducted by 15 panelists for "melt in the mouth" and "texture" according to the following criteria. A total score of 25 points or more was evaluated as ◎, 20 to 24 points as ○, 15 to 19 points as △, and 14 points or less as ×.

[0112] <Whipped cream evaluation: Syneresis> ◎: No syneresis is observed at all ○: Almost no release is observed △: Some water separation is observed ×: Strong separation of water

[0113] <Evaluation of whipped cream: hardening of cream> ◎: The surface is smooth and no cracks are visible. ○: The surface is smooth, but some fine cracks are visible. △: The surface is slightly hard and has many fine cracks. ×: The surface is hard and has many cracks.

[0114] <Whipped cream evaluation: melt-in-the-mouth> 2 points: Very good 1 point: Good 0 points: poor melting in the mouth

[0115] <Evaluation of whipped cream: texture> 2 points: Smooth texture and very good 1 point: A little rough and dry 0 points: Dry and gritty, and does not have a smooth texture

[0116] [Table 3]

[0117]

Table 4

Claims

1. The foamable oil-in-water emulsified oil composition contains 0.001 to 2 mass % of white jelly fungus polysaccharide, and the white jelly fungus polysaccharide is heat-sterilized in a homogenized state in the foamable oil-in-water emulsified oil composition.

2. 2. The foamable oil-in-water emulsified oil composition according to claim 1, containing 1 to 20% by mass of non-reduced starch syrup as solids.

3. 3. The foamable oil-in-water emulsified oil composition according to claim 1 or 2, having an oil content of less than 40 mass%.

4. The foamable oil-in-water emulsified oil composition according to any one of claims 1 to 3, comprising a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content.

5. The foamable oil-in-water emulsified oil composition according to any one of claims 1 to 4, which contains whey minerals.

6. A foamable oil-in-water emulsified oil composition described in any one of claims 1 to 5, comprising xanthan gum and / or guar gum.

7. A cream-containing foamable oil-in-water emulsified oil composition comprising the oil-in-water emulsified oil composition according to any one of claims 1 to 6 and cream.

8. A method for producing a foamable oil-in-water emulsified oil composition containing 0.001 to 2 mass% of white jelly fungus polysaccharide, comprising homogenizing the white jelly fungus polysaccharide in the emulsified oil composition and then heat sterilizing the composition.

9. Whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition according to any one of claims 1 to 7 or the foamable oil-in-water emulsified oil composition obtained by the method for producing the foamable oil-in-water emulsified oil composition according to claim 8.

10. A method for producing whipped cream, comprising the steps of blending fresh cream with the foamable oil-in-water emulsified oil composition according to any one of claims 1 to 6 or the foamable oil-in-water emulsified oil composition obtained by the method for producing whipped cream, and foaming the blend.

11. A method for imparting freeze resistance to whipped cream, using the foamable oil-in-water emulsified oil composition according to any one of claims 1 to 7 or the foamable oil-in-water emulsified oil composition obtained by the production method according to claim 8.

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