Oil-in-water type emulsified oil and fat composition with foaming property

Abstract

To provide a foamable compound cream for preparing whipped compound cream for room temperature distribution, which does not substantially contain a thickener and a trans fatty acid, has good shape retention at room temperature, syneresis resistance, and long shelf-life, is not too sweet, and has an excellent melt-in-the-mouth feeling and a rich milk flavor.SOLUTION: A foamable compound cream comprises 65% or more of a foamable oil-in-water type emulsified oil and fat composition. The whole oil and fat in the cream comprises 5 to 35% of milk fat. The whole cream comprises 0.4 to 6% of glycine, 0.005 to 0.1% of lysozyme, or 0.01 to 0.25% of potassium sorbate. The whole composition comprises 20 to 45% of oil and fat, 20 to 55% of moisture, 10 to 40% of saccharide, 0.05 to 4% of milk protein, 0 to 25% of fresh cream, 0.02 to 0.45% of emulsifier X, and 0.03 to 0.3% of emulsifier Y. The whole oil and fat comprises 50 to 100% of oil and fat A.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a foaming compound cream and a whipped compound cream for room temperature circulation.

Background Art

[0002] Whipped cream includes those containing only fresh cream as a fat component, those containing only vegetable oil, and compound cream containing both fresh cream and vegetable oil. As these whipped creams, those containing fresh cream and having a rich milk flavor are preferred.

[0003] In the distribution of food, from the viewpoints of the establishment of a cold chain and energy, foods that can be distributed at room temperature and have a long shelf life have become important. However, whipped compound cream containing fresh cream has problems such as insufficient shape retention, water separation, and insufficient shelf life at room temperature, although it has a rich milk flavor, and also has a tendency for the melt-in-the-mouth feeling to be slightly heavy. Therefore, when distributing whipped compound cream at room temperature, it is required to improve the shape retention, water separation resistance, and shelf life at room temperature while maintaining the milk flavor, and to maintain or improve the good melt-in-the-mouth feeling.

[0004] In order to enable the room temperature circulation of whipped compound cream, it is conceivable to blend a thickener into the compound cream to enhance the shape retention and water separation resistance and improve the shelf life. However, when a thickener is blended, the melt-in-the-mouth feeling is likely to deteriorate. The improvement of the shelf life can also be achieved by increasing the amount of carbohydrates, but the whipped compound cream tends to become too sweet or the melt-in-the-mouth feeling deteriorates due to an increase in viscosity. In addition, in order to improve the shape retention and melt-in-the-mouth feeling of whipped compound cream, it is also conceivable to blend partially hydrogenated oil. However, since partially hydrogenated oil contains a large amount of trans fatty acids, there are concerns about adverse effects on health.

[0005] In Patent Document 1, it is disclosed that whipped cream obtained by whipping an oil-in-water type emulsified foam containing fats and oils, proteins, sugar alcohols including erythritol, and water has excellent shape retention at room temperature, good shelf life, and good flavor, and it is described that glycine or lysozyme is blended as a shelf life improver in the whipped cream.

[0006] However, the whipped cream disclosed in this document has poor melt-in-the-mouth feeling because it contains a thickener, and there are also concerns about health problems because it contains partially hydrogenated oils. Furthermore, no example containing fresh cream is shown, and there is no description at all regarding the shape retention at room temperature and water separation resistance when using fresh cream.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] An object of the present invention is to provide a whipped compound cream for room temperature use, which has good shape retention, water separation resistance, and shelf life at room temperature, is not overly sweet, has excellent melt-in-the-mouth feeling, and is rich in milk flavor, without substantially containing a thickener and trans fatty acids, and a foaming compound cream for producing the same.

Means for Solving the Problems

[0009] As a result of intensive research to solve the above problems, the inventors have found that a foaming water-in-oil type emulsified oil and fat composition substantially free of a thickener and a trans fatty acid, containing a specific amount of a specific oil and fat, water, saccharides, milk protein, and specific amounts of two specific emulsifiers, and containing specific amounts of milk fat and a specific shelf life improver, and a foaming compound cream having a water activity (Aw) within a specific range, when whipped, has good shape retention, water separation resistance, and shelf life at room temperature, is not overly sweet, has excellent melt-in-the-mouth properties, and has a rich milk flavor, and have completed the present invention by finding that a whipped compound cream for room temperature use can be provided.

[0010] That is, the first aspect of the present invention is that in the whole foaming compound cream, the foaming water-in-oil type emulsified oil and fat composition is contained in an amount of 65% by weight or more, the content of milk fat in the total oil and fat contained in the foaming compound cream is 5 to 35% by weight, the content of glycine in the whole foaming compound cream is 0.4 to 6% by weight, the content of lysozyme is 0.005 to 0.1% by weight, and the content of potassium sorbate is at least one of 0.01 to 0.25% by weight, the water activity (Aw) of the foaming compound cream is 0.92 to 0.975, in the whole foaming water-in-oil type emulsified oil and fat composition, the content of oil and fat is 20 to 45% by weight, the content of water is 20 to 55% by weight, the content of thickener is 0% by weight or more and less than 0.02% by weight, the content of trans fatty acid in the total constituent fatty acids of the oil and fat is 0% by weight or more and less than 3% by weight, in the whole foaming water-in-oil type emulsified oil and fat composition, the content of saccharides (in terms of solids) is 10 to 40% by weight, the content of milk protein (in terms of solids) is 0.05 to 4% by weight, the content of fresh cream is 0 to 25% by weight, the content of emulsifier X is 0.02 to 0.45% by weight, the content of emulsifier Y is 0.03 to 0.3% by weight, and in the total oil and fat, the content of oil A is 50 to 100% by weight, and relates to a foaming compound cream used for producing a whipped compound cream for room temperature use. Oil A: Among the total constituent fatty acids, C 12 A vegetable oil and fat containing 40% by weight or more of the following saturated fatty acids, having a trans fatty acid content of 0% by weight or more and less than 3% by weight, and having an ascending melting point of 30 to 42°C. Emulsifier X: A polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids having C 10 ~C 14 in the total constituent fatty acids, having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids having C 10 ~C 14 in the total constituent fatty acids and having an HLB of 12 to 18. Emulsifier Y: A polyglycerol fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids having C 16 ~C 22 in the total constituent fatty acids and having an HLB of 5 to 12. Preferably, the content of phosphate in the whole foaming compound cream is 0% by weight or more and less than 0.5% by weight. The second aspect of the present invention relates to a whipped compound cream for normal temperature use, in which the above-mentioned foaming compound cream is whipped, or a food containing the whipped compound cream for normal temperature use. Thirdly, the present invention provides a method for producing a ready-to-use whipped compound cream at room temperature, which comprises preparing a mixture in which the fat content is 20 to 45% by weight, the water content is 20 to 55% by weight, the thickener content is 0% by weight or more and less than 0.02% by weight, the trans-fatty acid content in the total constituent fatty acids of the fat is 0% by weight or more and less than 3% by weight, the sugar content (in terms of solids) is 10 to 40% by weight, the milk protein content (in terms of solids) is 0.05 to 4% by weight (in terms of solids), the fresh cream content is 0 to 25% by weight, the emulsifier X content is 0.02 to 0.45% by weight, the emulsifier Y content is 0.03 to 0.3% by weight, and the fat A content in the total fat is 50 to 100% by weight; subjecting the mixture to pre-emulsification, homogenization, sterilization, and pre-cooling; then homogenizing under pressure conditions of 6 to 18 MPa in the first stage and 2 to 6 MPa in the second stage, and then cooling to obtain an oil-in-water type emulsified fat composition with foaming properties; mixing 65% by weight or more of the oil-in-water type emulsified fat composition with foaming properties, fresh cream, and at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate, so that in the total whipped compound cream, the glycine content satisfies at least one of 0.4 to 6% by weight, the lysozyme content satisfies at least one of 0.005 to 0.1% by weight, and the potassium sorbate content satisfies at least one of 0.01 to 0.25% by weight, and the fresh cream content is 3 to 25% by weight in the total whipped compound cream; and whipping the whipped compound cream. Fourthly, in the whole mixture, the fat content is 20-45% by weight, the water content is 20-55% by weight, the thickener content is 0% by weight or more and less than 0.02% by weight, the trans fatty acid content in the total constituent fatty acids of the fat is 0% by weight or more and less than 3% by weight, in the whole mixture, the sugar content (in terms of solids) is 10-40% by weight, the milk protein content (in terms of solids) is 0.05-4% (in terms of solids), the fresh cream content is 0-25% by weight, the emulsifier X content is 0.02-0.45% by weight, the emulsifier Y content is 0.03-0.3% by weight, in the whole fat, the fat A content is 50-100% by weight, a mixture containing at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate is prepared, pre-emulsification, homogenization, sterilization, and pre-cooling are carried out on the mixture, then, after homogenization treatment under pressurization conditions of 6-18 MPa in the first stage and 2-6 MPa in the second stage, it is cooled to obtain a water-in-oil type emulsified fat composition with foaming property, 65% by weight or more of the water-in-oil type emulsified fat composition with foaming property and fresh cream are mixed, in the whole foaming compound cream, the glycine content satisfies at least one of 0.4-6% by weight, the lysozyme content satisfies at least one of 0.005-0.1% by weight, and the potassium sorbate content satisfies at least one of 0.01-0.25% by weight, and the fresh cream content is 3-25% by weight in the whole foaming compound cream, and a foaming compound cream is obtained, and a method for producing a whipped compound cream for normal temperature use including the step of whipping the foaming compound cream is provided.

Effects of the Invention

[0011] According to the present invention, despite substantially not containing a thickener and trans fatty acids, a whipped compound cream for normal temperature use with good shape retention, water separation resistance, long shelf life, not overly sweet, excellent mouthfeel, and rich milk flavor, and a foaming compound cream for producing the same can be provided.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, the present invention will be described in more detail. The foaming compound cream of the present invention can be obtained by mixing a foaming oil-in-water type emulsified oil and fat composition with fresh cream. The foaming oil-in-water type emulsified oil and fat composition is an oil-in-water type emulsion comprising an oil phase containing an oil and, if necessary, an oil-soluble raw material other than the oil, and an aqueous phase containing water and, if necessary, a water-soluble raw material. By whipping the foaming compound cream, whipped compound cream can be obtained.

[0013] First, the foaming oil-in-water type emulsified oil and fat composition will be described. The foaming oil-in-water type emulsified oil and fat composition substantially does not contain a thickener and a trans fatty acid, and contains a specific oil in a specific amount, moisture, saccharides, milk protein, and specific two kinds of emulsifiers in specific amounts respectively.

[0014] From a health perspective, it is preferable that the foaming oil-in-water type emulsified oil and fat composition contains little trans fatty acid as a constituent fatty acid of the oil contained in the foaming oil-in-water type emulsified oil and fat composition. Here, the trans fatty acid refers to an unsaturated fatty acid having a trans-type double bond.

[0015] Specifically, the content of the trans fatty acid is preferably 0% by weight or more and less than 3% by weight, more preferably 0% by weight or more and 2% by weight or less, and even more preferably 0% by weight or more and 1% by weight or less in the total constituent fatty acids of the oil. In order to reduce the content of the trans fatty acid, partially hydrogenated oil may not be blended in the foaming oil-in-water type emulsified oil and fat composition, or its content may be reduced.

[0016] In order to improve the melt-in-the-mouth feeling of the whipped compound cream, it is preferable not to blend a thickener in the foaming oil-in-water type emulsified oil and fat composition or to reduce its content. Specifically, the content of the thickener is preferably 0% by weight or more and less than 0.02% by weight, more preferably 0% by weight or more and less than 0.01% by weight in the whole foaming oil-in-water type emulsified oil and fat composition.

[0017] Examples of the thickener include thickeners that can be used for whipped cream, such as gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin, and the like.

[0018] The foaming oil-in-water type emulsified oil and fat composition preferably contains 20 to 45% by weight, more preferably 25 to 40% by weight, and still more preferably 30 to 38% by weight of oil and fat in total in the whole composition. If the content of the oil and fat is less than 20% by weight, the whipping time may become too long. If it is more than 45% by weight, the stability of the composition and the whipping property of the foaming compound cream may deteriorate.

[0019] The oil and fat contained in the foaming oil-in-water type emulsified oil and fat composition preferably contains a large amount of a specific oil and fat A. Here, the oil and fat A refers to a vegetable oil and fat that contains 40% by weight or more of saturated fatty acids having C 12 or less in the total constituent fatty acids of the oil and fat A, has a trans fatty acid content of 0% by weight or more and less than 3% by weight, and has an ascending melting point of 30 to 42°C.

[0020] The content of saturated fatty acids having C 12 or less in the total constituent fatty acids of the oil and fat A is preferably 40 to 90% by weight, more preferably 45 to 80% by weight, and still more preferably 50 to 70% by weight. When the content of saturated fatty acids having C 12 or less is less than 40% by weight, the balance between the melt-in-the-mouth and the shape retention of the whipped compound cream may deteriorate.

[0021] The content of trans fatty acids in the total constituent fatty acids of the oil and fat A is preferably 0% by weight or more and 2% by weight or less, and more preferably 0% by weight or more and 1% by weight or less.

[0022] The melting point of fat A preferably ranges from 30 to 38 °C, more preferably from 30 to 35 °C. If the melting point is less than 30 °C, the shape retention and water separation resistance of whipped compound cream at room temperature may deteriorate. If it exceeds 42 °C, the stability of the oil-in-water type emulsified fat composition with foaming property and the whipping property of whipped compound cream may deteriorate. The melting point can be measured by the method described in Standard Oil Analysis Test Method 3.2.2.2 Melting Point (Rise Melting Point).

[0023] Although there is no particular limitation on the specific examples of fat A, specifically, palm kernel stearin, extremely hardened palm kernel oil, transesterified oil of extremely hardened palm kernel oil, transesterified oil of extremely hardened palm kernel oil and palm kernel oil, transesterified oil of extremely hardened palm kernel oil and coconut oil, etc. can be mentioned, and at least one selected from these groups can be used. In particular, palm kernel stearin is preferred.

[0024] In the total fat contained in the oil-in-water type emulsified fat composition with foaming property, the content of fat A is preferably 50 to 100% by weight, more preferably 60 to 100% by weight or more, still more preferably 70 to 100% by weight, and even more preferably 80 to 100% by weight. If the content of fat A in the total fat is less than 50% by weight, the shape retention and water separation resistance of whipped compound cream at room temperature may deteriorate.

[0025] Although there is no particular limitation on the fat that can be used in addition to fat A, examples include palm-based fats that do not correspond to fat A, rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, lard, fish oil, etc.

[0026] The foaming oil-in-water type emulsified oil and fat composition preferably contains 20 to 55% by weight of water in the whole composition, more preferably 25 to 50% by weight, still more preferably 30 to 45% by weight, and particularly preferably 35 to 43% by weight. If the water content is less than 20% by weight, the stability of the composition and the whipping property of the foaming compound cream may deteriorate. On the other hand, if it is more than 55% by weight, the shelf life of the whipped compound cream may deteriorate. The water content is the total value of the added amount of water and the water content contained in each component (for example, saccharides and milk raw materials).

[0027] The foaming oil-in-water type emulsified oil and fat composition contains saccharides. The content (in terms of solid content) of the saccharides is preferably 10 to 40% by weight in the whole composition, more preferably 10 to 35% by weight, still more preferably 12 to 30% by weight, and particularly preferably 15 to 25% by weight. If the saccharide content is less than 10% by weight, the sweetness may be insufficient, the water activity may be low, and the growth of bacteria may be accelerated. On the other hand, if it is more than 40% by weight, it may be too sweet or the viscosity of the composition may be too high, resulting in poor productivity.

[0028] The saccharides are not particularly limited, and examples include monosaccharides such as glucose, galactose, and fructose, disaccharides such as sucrose, maltose, and lactose, polysaccharides having sweetness and an effect of lowering water activity, and sugar alcohols such as sorbitol and xylitol. At least one selected from these groups can be used.

[0029] The foaming oil-in-water type emulsified oil and fat composition contains milk protein. The content (in terms of solid content) of the milk protein is preferably 0.05 to 4% by weight in the whole composition, more preferably 0.1 to 3% by weight, still more preferably 0.3 to 2% by weight. If the milk protein content is less than 0.05% by weight, the emulsification may become unstable or the milk flavor may be insufficient. On the other hand, if it is more than 4% by weight, the cost may increase or the emulsification may become unstable.

[0030] Examples of the milk protein include whey, casein, and the like. Examples of the milk protein source containing these milk proteins include raw milk, cow milk, buttermilk, skimmed concentrated milk, fresh cream, whole milk powder, skimmed milk powder, whey powder, calcium caseinate, sodium caseinate, cheese, and the like.

[0031] The foaming oil-in-water type emulsified fat and oil composition may or may not contain fresh cream. The content of the fresh cream is preferably 0 to 25% by weight, more preferably 5 to 15% by weight, in the whole composition. When the content of the fresh cream exceeds 25% by weight, the shape retention property and water separation resistance of the whipped compound cream at room temperature may deteriorate. The fresh cream herein refers to "the product obtained by removing components other than milk fat from raw milk, cow milk, or special cow milk and making the milk fat content 18.0% or more" as defined in the ordinance.

[0032] The foaming oil-in-water type emulsified fat and oil composition contains at least emulsifier X and emulsifier Y as emulsifiers. The emulsifier X refers to a polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids having C 10 ~C 14 in the total constituent fatty acids, having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids having C 10 ~C 14 in the total constituent fatty acids and having an HLB of 12 to 18.

[0033] The content of saturated fatty acids having C 10 ~C 14 in the total constituent fatty acids of the polyglycerol fatty acid ester or sucrose fatty acid ester which is emulsifier X is preferably 65 to 100% by weight, more preferably 70 to 100% by weight. When the content of saturated fatty acids having C 10 ~C 14 is less than 60% by weight, the shape retention property and water separation resistance of the whipped compound cream at room temperature may deteriorate.

[0034] The HLB of the polyglycerol fatty acid ester as Emulsifier X is preferably 13 to 17, more preferably 14 to 17. Also, the HLB of the sucrose fatty acid ester as Emulsifier X is preferably 13 to 17, more preferably 14 to 17.

[0035] The degree of polymerization refers to the number of glycerol units in the polyglycerol fatty acid ester. The degree of polymerization is preferably 9 to 11.

[0036] The content of Emulsifier X is preferably 0.02 to 0.45% by weight, more preferably 0.02 to 0.3% by weight, still more preferably 0.05 to 0.25% by weight, and particularly preferably 0.08 to 0.2% by weight in the whole foaming oil-in-water type emulsified oil and fat composition. When the content of Emulsifier X is less than 0.02% by weight, the shape retention and water separation resistance of whipped compound cream at room temperature may deteriorate. Also, when it is more than 0.45% by weight, an off-flavor may be felt and the milk flavor of whipped compound cream may be impaired.

[0037] Emulsifier Y refers to a polyglycerol fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids having C 16 ~C 22 and having an HLB of 5 to 12 (i.e., showing oil solubility). The HLB of Emulsifier Y is preferably 6 to 11, more preferably 7 to 10.

[0038] In the total constituent fatty acids of the polyglycerol fatty acid ester or sucrose fatty acid ester as Emulsifier Y, the content of saturated fatty acids having C 16 ~C 22 is preferably 80 to 100% by weight. When the content of saturated fatty acids having C 16 ~C 22 is less than 70% by weight, the stability of the foaming oil-in-water type emulsified oil and fat composition may deteriorate.

[0039] The content of the emulsifier Y is preferably 0.03 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, and even more preferably 0.07 to 0.15% by weight in the whole of the foaming oil-in-water type emulsified oil and fat composition. If the content of the emulsifier Y is less than 0.03% by weight, the stability of the composition may deteriorate. On the other hand, if it exceeds 0.3% by weight, the whipping time may become too long.

[0040] The foaming oil-in-water type emulsified oil and fat composition may contain only the emulsifier X and the emulsifier Y as emulsifiers, or may further contain an emulsifier other than the emulsifier X and the emulsifier Y.

[0041] The foaming compound cream according to this embodiment contains a specific amount of the foaming oil-in-water type emulsified oil and fat composition, also contains a specific amount of milk fat and a specific shelf life improver, and has a water activity (Aw) within a specific range.

[0042] The content of the foaming oil-in-water type emulsified oil and fat composition is preferably 65% by weight or more, more preferably 70 to 95% by weight, and even more preferably 75 to 90% by weight in the whole of the foaming compound cream. If the content of the composition is less than 65% by weight, the effect of improving the shape retention property and water separation resistance at room temperature may be insufficient.

[0043] The content of the milk fat is preferably 5 to 35% by weight, more preferably 10 to 30% by weight, and even more preferably 15 to 28% by weight in the whole oil and fat contained in the foaming compound cream. If the content of the milk fat is less than 5% by weight, the milk flavor tends to be insufficient. On the other hand, if it exceeds 35% by weight, the shape retention property and water separation resistance of the whipped compound cream at room temperature may deteriorate.

[0044] Examples of the source of the milk fat include, for example, raw cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow milk, whole milk powder, condensed milk, sour cream, unsweetened condensed milk, sweetened condensed milk, etc. At least one selected from these groups can be used as a raw material. From the viewpoint of milk flavor, the source of the milk fat is preferably raw cream.

[0045] When using raw cream as the milk fat source, the content of raw cream in the foaming compound cream is preferably 3 to 25% by weight, more preferably 5 to 20% by weight, and even more preferably 10 to 18% by weight in the whole foaming compound cream. When the content of raw cream is less than 3% by weight, the milk flavor may be insufficient. On the other hand, when it exceeds 25% by weight, the cost may increase, or the shape retention property and water separation resistance of the whipped compound cream at room temperature may deteriorate. Here, the content of raw cream refers to the total amount of the raw cream mixed with the water-in-oil type emulsified oil and fat composition for foaming when obtaining the foaming compound cream and the amount of raw cream contained in the water-in-oil type emulsified oil and fat composition.

[0046] The foaming compound cream contains at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate as a shelf life improver. Thereby, a bacteriostatic effect can be obtained, and the shelf life of the whipped compound cream can be improved.

[0047] When containing glycine, the content of glycine is preferably 0.4 to 6% by weight, more preferably 0.6 to 5% by weight, and even more preferably 0.8 to 4% by weight in the whole foaming compound cream. When the content of glycine is 0.4% by weight or more, the bacteriostatic effect by glycine can be obtained, but when it is more than 6% by weight, the flavor may deteriorate.

[0048] When containing lysozyme, the content of lysozyme is preferably 0.005 to 0.1% by weight, more preferably 0.008 to 0.08% by weight, and still more preferably 0.01 to 0.06% by weight in the whole foaming compound cream. When the content of lysozyme is 0.005% by weight or more, the bacteriostatic effect by lysozyme can be obtained, but when it is more than 0.1% by weight, the cost may increase.

[0049] When containing potassium sorbate, the content of potassium sorbate is preferably 0.01 to 0.25% by weight, more preferably 0.05 to 0.15% by weight, and still more preferably 0.07 to 0.12% by weight in the whole foaming compound cream. When the content of potassium sorbate is 0.01% by weight or more, the bacteriostatic effect by potassium sorbate can be obtained, but when it is more than 0.25% by weight, the flavor may deteriorate.

[0050] When aiming to improve the shelf life, the foaming compound cream preferably contains both glycine and lysozyme. When aiming to further improve the shelf life, it is more preferable to further contain potassium sorbate.

[0051] From the perspective of shelf life, the water activity (Aw) of the foaming compound cream is preferably 0.92 to 0.975. In order to achieve such water activity, for example, the contents of water and saccharides may be adjusted so that the sugar concentration in water of the oil-in-water type emulsified oil and fat composition for foaming is 30 to 50% by weight. It should be noted that the Aw can be measured, for example, by using "AquaLab Seris4 TE DUO" manufactured by Ainex Co., Ltd. in accordance with the dew point method (Fleischwirtschaft, vol. 52, pp. 1461 - 1462, 1972).

[0052] The foaming compound cream may contain phosphates, but from the viewpoints of taste and health, etc., the smaller the content, the better. Specifically, the content of phosphates is preferably 0% by weight or more and less than 0.5% by weight, more preferably 0% by weight or more and less than 0.3% by weight, and even more preferably 0% by weight or more and less than 0.1% by weight in the whole foaming compound cream. Examples of the phosphate include sodium phosphate and sodium metaphosphate.

[0053] The foaming compound cream may contain, as necessary, a flavoring agent, a coloring agent, a fragrance, salt, vitamins, minerals, an antioxidant, a flavor component (such as fruit sauce, caramel, cocoa powder, etc.), other food components, additives, etc., as long as the effects of the invention are not impaired.

[0054] By whipping the foaming compound cream, a whipped compound cream can be obtained. The obtained whipped compound cream has good shape retention, water separation resistance, and shelf life at room temperature, and can be distributed at room temperature, even though it substantially does not contain a thickening agent and a trans fatty acid. That is, the whipped compound cream can be used for distribution at room temperature. Further, the whipped compound cream is not overly sweet, has excellent melt-in-the-mouth property, and is rich in a milky flavor.

[0055] The whipped compound cream can be used by topping, napping, filling, sandwiching, etc. various foods. Examples of the foods include bread such as cream bread, cream sandwich, and sandwich, and confectionery such as cake, pudding, omelette, and dorayaki. The food containing the whipped compound cream can be distributed at room temperature while maintaining the shape of the whipped compound cream.

[0056] The manufacturing method of the foaming water-in-oil type emulsified oil and fat composition and the whipped compound cream according to the present embodiment will be exemplified below.

[0057] (Method for producing an oil-in-water type emulsified oil and fat composition with foaming property) First, in the whole mixture, the content of oil and fat is 20 to 45% by weight, the content of moisture is 20 to 55% by weight, the content of thickener is 0% by weight or more and less than 0.02% by weight, the content of trans fatty acids in the whole constituent fatty acids of the oil and fat is 0% by weight or more and less than 3% by weight, in the whole mixture, the content of saccharides (in terms of solid content) is 10 to 40% by weight, the content of milk protein (in terms of solid content) is 0.05 to 4% by weight (in terms of solid content), the content of fresh cream is 0 to 20% by weight, the content of emulsifier X is 0.02 to 0.45% by weight, the content of emulsifier Y is 0.03 to 0.3% by weight, and a mixture in which the content of oil A in the whole oil and fat is 50 to 100% by weight is prepared.

[0058] At this time, it is preferable to prepare the mixture by mixing an oil phase part prepared in advance by dissolving emulsifier Y or the like in the oil and fat and an aqueous phase part prepared separately by adding emulsifier X, saccharides, milk protein source, etc. to water.

[0059] The mixture may or may not contain at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate. When not contained in the mixture, glycine or the like may be added during the production of the whipped cream for normal temperature use described later.

[0060] Next, pre-emulsification, homogenization, sterilization, and pre-cooling are performed on the mixture, and then, after homogenization treatment under pressurization conditions of preferably 6 to 18 MPa in the first stage and preferably 2 to 6 MPa in the second stage, and then cooling, the oil-in-water type emulsified oil and fat composition with foaming property according to the present embodiment can be obtained. The homogenization treatment conditions in the first stage are more preferably 9 to 15 MPa, and the homogenization treatment conditions in the second stage are more preferably 3 to 5 MPa.

[0061] (Method for producing a whipped compound cream for normal temperature use) Mix 65% by weight or more of the above-mentioned foaming water-in-oil type emulsified oil and fat composition, a milk fat source such as fresh cream, and at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate as necessary to obtain a foaming compound cream.

[0062] When producing the foaming compound cream, it is preferable to adjust the milk fat content to 5-35% by weight in the total oil and fat contained in the foaming compound cream. Also, it is preferable to adjust the water activity (Aw) of the foaming compound cream to be 0.92-0.975. When producing the foaming compound cream, components other than the above-mentioned foaming water-in-oil type emulsified oil and fat composition and fresh cream, for example, saccharides, may be added.

[0063] However, when the above-mentioned foaming water-in-oil type emulsified oil and fat composition contains a considerable amount of milk fat, it is also possible to obtain a foaming compound cream without mixing a milk fat source such as fresh cream into the above-mentioned foaming water-in-oil type emulsified oil and fat composition.

[0064] By whipping the foaming compound cream according to a conventional method, a ready-to-use whipped compound cream at room temperature can be obtained.

Examples

[0065] Examples are shown below to more specifically explain the present invention, but the present invention is not limited to these examples in any way. In the examples, "parts" and "%" are based on weight.

[0066] <Raw materials used in Examples and Comparative Examples> 1) "Palm kernel stearin" manufactured by Kaneka Corporation (C 12 The following saturated fatty acid content: 54.1% by weight, trans fatty acid content: 0.7%, rising melting point: 31.3°C) 2) "Palm kernel oil" manufactured by Kaneka Corporation (C 12 The following saturated fatty acid content: 51.2% by weight, trans fatty acid content: 0.4%, rising melting point: 27.4°C) 3) "Ultra-Hardened Palm Kernel Oil" manufactured by Kaneka Corporation (C 12 with the following saturated fatty acid content: 53.0% by weight, trans-fatty acid content: 0.6%, melting point: 40.3 °C) 4) Tetraglycerin monostearate "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (C 16 ~C 22 with saturated fatty acid content: 99.8% by weight, HLB: 8.4) 5) "Yelkin TS" manufactured by ADM Corporation 6) Maltose syrup "MR25-50" manufactured by Showa Sangyo Co., Ltd. (moisture content: 24.6% by weight) 7) "Lactose" manufactured by Hilmar Cheese Company 8) "Meiji Tokachi Fresh Cream 47" manufactured by Meiji Co., Ltd. (milk fat content: 47.3% by weight, trans-fatty acid content: 2.1% (among the constituent fatty acids of fats and oils), moisture content: 47.9% by weight, milk protein content: 1.7% by weight) 9) "Casein Potassium SPRAY" manufactured by Friesland Campina DMV 10) "Yotsuba Skim Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. (milk fat content: 0.7% by weight, moisture content: 4.1% by weight, milk protein content: 35.6% by weight) 11) Polyglycerin fatty acid ester "SY Glister MM-750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (C 10 ~C 14 with saturated fatty acid content: 99.8% by weight, HLB: 15.7, degree of polymerization: 10) 12) Sucrose fatty acid ester "P-1670" (sucrose palmitate, C 10 ~C 14 with saturated fatty acid content of 20% by weight or less, palmitic acid content: approximately 80% by weight, HLB: 16) 13) "Purified Sodium Citrate" manufactured by Fuso Chemical Industry Co., Ltd. 14) "Glycine" manufactured by Showa Denko K.K. 15) "Art Fresh" (containing 50% lysozyme) manufactured by San-Ei Gen F.F.I., Inc. 16) "Sun Malt S" manufactured by Hayashibara Co., Ltd.

[0067] <Conformability Evaluation> The whipped compound creams obtained in the examples and comparative examples were extruded into a transparent plastic cup container using a star-shaped nozzle to a height of about 6 cm and a bottom diameter of about 7 cm, while swirling to form a triangular pyramid shape with as few cavities as possible. The height of the whipped cream mass was measured. It was stored at 25°C for 1 day, and the retention rate of the height of the whipped compound cream before and after storage was measured, and the retention rate of the height was evaluated according to the following evaluation criteria. 5 points: The retention rate of the height before and after storage is 80% or more, and the conformability at room temperature is very good. 4 points: The retention rate of the height before and after storage is 75% or more and less than 80%, and the conformability at room temperature is good. 3 points: The retention rate of the height before and after storage is 70% or more and less than 75%, and there is no problem with the conformability at room temperature. 2 points: The retention rate of the height before and after storage is 60% or more and less than 70%, and the conformability at room temperature is slightly poor. 1 point: The retention rate of the height before and after storage is less than 60%, and the conformability at room temperature is very poor.

[0068] <Water Separation Resistance Evaluation> 40 g of each foaming compound cream obtained in the examples and comparative examples was extruded into a transparent plastic cup container using a star-shaped nozzle to a height of about 6 cm and a bottom diameter of about 7 cm, while swirling to form a triangular pyramid shape with as few cavities as possible. It was stored at 25°C for 1 day, and the amount of water separation of the whipped compound cream after storage was measured and evaluated on a 5-point scale. 5 points: The amount of water separation is less than 0.3 ml, and the water separation resistance at room temperature is very high. 4 points: The amount of water separation is 0.3 ml or more and less than 1 ml, and the water separation resistance at room temperature is high. 3 points: The amount of water separation is 1 ml or more and less than 3 ml, and there is no problem with the water separation resistance at room temperature. 2 points: The amount of water separation is 3 ml or more and less than 5 ml, and the water separation resistance at room temperature is slightly low and there is a slight problem. 1 point: The amount of water separation is 5 ml or more, and the water separation resistance at room temperature is very low and there is a problem.

[0069] <Evaluation of Shelf Life> The total viable count of the foaming compound creams obtained in the examples and comparative examples was measured after storing at 25°C for 5 days, and evaluated according to the following criteria. The measurement of the total viable count was carried out by the pour plate method using a sample obtained by appropriately diluting the foaming compound cream with sterilized physiological saline. A standard agar medium was used as the medium, and it was cultured at 35°C for 48 hours, and the number of colonies after 48 hours of culture was counted to obtain the total viable count (CFU / ml). ○: The total viable count is 5.0×10 4 (CFU / ml) or less, and there is no problem with the shelf life at room temperature. ×: The total viable count exceeds 5.0×10 4 (CFU / ml), and there is a problem with the shelf life at room temperature.

[0070] <Evaluation of Mouthfeel> Ten trained panelists put the whipped compound creams obtained in the examples and comparative examples in their mouths and evaluated the mouthfeel on a 5-point scale, and the average score was used as the evaluation score. The evaluation criteria at that time were as follows. 5 points: Equivalent to Example X3, and the mouthfeel is very good 4 points: Slightly inferior to Example X3, but the mouthfeel is good 3 points: Inferior to Example X3, but there is no problem with the mouthfeel 2 points: Significantly inferior to Example X3, and the mouthfeel is slightly bad 1 point: Markedly inferior to Example X3, and the mouthfeel is very bad

[0071] <Evaluation of Milk Flavor> Ten trained panelists put the whipped compound creams obtained in the examples and comparative examples in their mouths and evaluated the milk flavor on a 5-point scale, and the average score was used as the evaluation score. The evaluation criteria at that time were as follows. 5 points: Feel the same or more milk flavor as Example X1 4 points: The milk flavor is slightly inferior to Example X1 3 points: The milk flavor is inferior to Example X1, but at a level that is not a problem as a product 2 points: The milk flavor is significantly inferior to Example X1 1 point: Significantly inferior to Example X1 in milk flavor, with almost no milk flavor felt

[0072] <Overall Evaluation> A: The items of shape retention, water separation resistance, melt-in-the-mouth, and milk flavor are 4.5 points or more, and the shelf life is ○ B: The items of shape retention, water separation resistance, melt-in-the-mouth, and milk flavor are 4.0 points or more (except when all items are 4.5 points or more), and the shelf life is ○ C: The items of shape retention, water separation resistance, melt-in-the-mouth, and milk flavor are 3.0 points or more (except when all items are 4.0 points or more), and the shelf life is ○ D: The items of shape retention, water separation resistance, melt-in-the-mouth, and milk flavor are 2.0 points or more (except when all items are 3.0 points or more), and the shelf life is ○ E: Any item is less than 2.0 points, and / or the shelf life is ×

[0073] (Production Example A1) According to the formulation in Table 1, 30.0 parts by weight of Oil A (palm kernel stearin) was heated to 65°C, 0.1 part by weight of soy lecithin and 0.1 part by weight of Emulsifier Y (polyglycerin fatty acid ester) were dissolved to prepare an oil phase part. On the other hand, 27.6 parts by weight of water was added to 10 parts by weight of fresh cream, 25 parts by weight of maltose syrup and 4.5 parts by weight of lactose were added, heated to 60°C, 0.1 part by weight of Emulsifier X (polyglycerin fatty acid ester), 0.02 part by weight of sucrose fatty acid ester, 0.1 part by weight of sodium citrate were added, 0.5 part by weight of casein potassium and 2.0 parts by weight of skim milk powder were added to prepare an aqueous phase part. While stirring the aqueous phase part, the oil phase part was added and pre-emulsified for 20 minutes. Then, it was homogenized at a pressure of 2.0 MPa in the first stage and 1.0 MPa in the second stage with a high-pressure homogenizer. Next, it was pre-heated to 90°C using a plate heater, and then sterilized at 140°C for 4 seconds using a UHT sterilizer (steam injection). After evaporative cooling to 90°C, it was cooled to 60°C using a plate cooler. Then, it was homogenized again at a pressure of 9.0 MPa in the first stage and 3.0 MPa in the second stage using a high-pressure homogenizer, and then cooled to 12°C using a plate cooler and filled into a container to obtain a foaming water-in-oil type emulsified oil and fat composition A1.

[0074] (Example X1) 100 parts by weight of the oil-in-water emulsified oil and fat composition A1 with foaming property obtained in Production Example A1, 3 parts by weight of glycine, 0.05 part by weight of a lysozyme preparation (containing 50% lysozyme), 10 parts by weight of fresh cream, and 11 parts by weight of maltose were mixed to obtain a foaming compound cream. 4 kg of the obtained foaming compound cream was put into a Kanto mixer ("CS type 20" manufactured by Kanto Mixer Kogyo Co., Ltd.), the product temperature was adjusted to 5°C, and it was whipped at high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream. The whipped compound cream obtained was evaluated for shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 1.

[0075] [Table 1]

[0076] (Production Example A2) According to Table 1, the amount of palm kernel stearin was changed to 34.7 parts by weight, and except for not using fresh cream and changing water to 32.9 parts by weight, an oil-in-water emulsified oil and fat composition A2 with foaming property was obtained in the same manner as in Production Example A1.

[0077] (Example X2) According to Table 1, a whipped compound cream was obtained in the same manner as in Example X1 except for using the oil-in-water emulsified oil and fat composition A2 with foaming property, and evaluations were carried out on shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 1.

[0078] (Production Example A3) According to Table 1, the amount of palm kernel stearin was changed to 18.0 parts by weight, and except for using 12.0 parts by weight of palm kernel oil, an oil-in-water emulsified oil and fat composition A3 with foaming property was obtained in the same manner as in Production Example A1.

[0079] (Example X3) According to Table 1, a whipped compound cream was obtained in the same manner as in Example X1 except that the foaming oil-in-water type emulsified oil and fat composition A3 was used, and evaluations were carried out on the shape retention property, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 1.

[0080] (Comparative Example B1) According to Table 1, the amount of palm kernel stearin was changed to 16.0 parts by weight, and a foaming oil-in-water type emulsified oil and fat composition B1 was obtained in the same manner as in Production Example A1 except that 14.0 parts by weight of palm kernel oil was used.

[0081] (Comparative Example Y1) According to Table 1, a whipped compound cream was obtained in the same manner as in Example X1 except that the foaming oil-in-water type emulsified oil and fat composition B1 was used, and evaluations were carried out on the shape retention property, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 1.

[0082] As is clear from Table 1, whipped compound creams (Examples X1 to X3) in which the content of Oil A in the total oil and fat of the foaming oil-in-water type emulsified oil and fat composition is in the range of 50 to 100% by weight and the content of milk fat in the total oil and fat is in the range of 5 to 35% by weight, all showed good results in all evaluation items of shape retention property, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor. In particular, the whipped cream (Example X1) in which the content of Oil A in the foaming oil-in-water type emulsified oil and fat composition (Production Example A1) is in the range of 80 to 100% by weight and the content of milk fat in the total oil and fat is in the range of 15 to 28% by weight had an overall evaluation of A and was very good. On the other hand, the whipped compound cream (Comparative Example Y1) obtained using a foaming oil-in-water type emulsified oil and fat composition (Production Example B1) in which the content of Oil A in the total oil and fat of the foaming oil-in-water type emulsified oil and fat composition was as low as 46.1% by weight had insufficient shape retention property and water separation resistance, and was of a quality level that was difficult to use at room temperature, and the overall evaluation was D.

[0083] (Production Example A4) An oil-in-water type emulsified oil and fat composition A4 with foaming property was obtained in the same manner as in Production Example A1, except that extremely hardened palm kernel oil was used instead of palm kernel stearin according to Table 2.

[0084] (Example X4) According to Table 2, a whipped compound cream was obtained in the same manner as in Example X1, except that the oil-in-water type emulsified oil and fat composition A4 with foaming property was used. The evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results are summarized in Table 2.

[0085]

Table 2

[0086] (Production Example B2) An oil-in-water type emulsified oil and fat composition B2 with foaming property was obtained in the same manner as in Production Example A1, except that palm kernel oil was used instead of palm kernel stearin according to Table 2.

[0087] (Comparative Example Y2) According to Table 2, a whipped compound cream was obtained in the same manner as in Example X1, except that the oil-in-water type emulsified oil and fat composition B2 with foaming property was used. The evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results are summarized in Table 2.

[0088] As is clear from Table 2, the whipped compound creams (Examples X1 and X4) obtained using the oil-in-water type emulsified oil and fat compositions (Production Examples A1 and A4) in which the rising melting point of Oil A in the oil-in-water type emulsified oil and fat composition is in the range of 30 to 42°C all had good results in all evaluation items of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor. In particular, the whipped cream (Example X1) obtained using the oil-in-water type emulsified oil and fat composition (Production Example A1) in which the rising melting point of Oil A is in the range of 30 to 35°C had a very good overall evaluation of A. On the other hand, the whipped compound cream (Comparative Example Y2) obtained using a foaming oil-in-water type emulsified oil and fat composition (Production Example B2) in which an oil and fat having a low melting point of 27.4°C was blended instead of Oil and Fat A had insufficient shape retention and water separation resistance, and was of a quality level that was difficult to use at room temperature, and the overall evaluation was E.

[0089] (Production Example A5) An oil-in-water type emulsified oil and fat composition A5 having foamability was obtained in the same manner as in Production Example A1, except that the content of emulsifier X was changed to 0.25 parts by weight and the water content was changed to 27.4 parts by weight according to Table 3.

[0090] (Example X5) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that the oil-in-water type emulsified oil and fat composition A5 was used. Evaluations were carried out on shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 3.

[0091] [Table 3]

[0092] (Production Example A6) An oil-in-water type emulsified oil and fat composition A6 having foamability was obtained in the same manner as in Production Example A1, except that the content of emulsifier X was changed to 0.03 parts by weight and the water content was changed to 27.7 parts by weight according to Table 3.

[0093] (Example X6) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1, except that the oil-in-water type emulsified oil and fat composition A6 was used. Evaluations were carried out on shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor, and the results were summarized in Table 3.

[0094] (Production Example B3) An oil-in-water type emulsified oil and fat composition B3 having foamability was obtained in the same manner as in Production Example A1, except that the content of emulsifier X was changed to 0.50 parts by weight and the water content was changed to 27.2 parts by weight according to Table 3.

[0095] (Comparative Example Y3) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1 except that the oil-in-water type emulsified oil and fat composition B3 with foaming property was used, and the evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results were summarized in Table 3.

[0096] (Production Example B4) According to Table 3, an oil-in-water type emulsified oil and fat composition B4 with foaming property was obtained in the same manner as in Production Example A1 except that the content of emulsifier X was changed to 0.01 part by weight and the water content was changed to 27.7 parts by weight.

[0097] (Comparative Example Y4) According to Table 3, a whipped compound cream was obtained in the same manner as in Example X1 except that the oil-in-water type emulsified oil and fat composition B4 with foaming property was used, and the evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results were summarized in Table 3.

[0098] As is clear from Table 3, the whipped compound creams (Examples X1, X5, X6) obtained using the oil-in-water type emulsified oil and fat compositions (Production Examples A1, A5, A6) in which the content of emulsifier X is in the range of 0.02 to 0.45% by weight all had good results in all evaluation items of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor. In particular, the whipped cream (Example X1) obtained using the oil-in-water type emulsified oil and fat composition (Production Example A1) in which the content of emulsifier X is in the range of 0.08 to 0.2% by weight had a very good overall evaluation of A. On the other hand, the whipped compound cream (Comparative Example Y3) obtained using the oil-in-water type emulsified oil and fat composition (Production Example B3) in which the content of emulsifier X is as high as 0.50% by weight had an off-flavor, was inferior in the evaluation of milk flavor to the whipped compound cream obtained in Example X1, and had a quality level that was difficult to use for normal temperature circulation, and the overall evaluation was D. Also, the whipped compound cream (Comparative Example Y4) obtained using the oil-in-water type emulsified oil and fat composition (Production Example B4) in which the content of emulsifier X is as low as 0.01% by weight had insufficient shape retention and water separation resistance, and had a quality level that was difficult to use for normal temperature circulation, and the overall evaluation was D.

[0099] (Example X7) According to Table 4, except that the blending amount of fresh cream was changed to 23 parts by weight and the blending amount of maltose was changed to 16 parts by weight, whipped compound cream was obtained in the same manner as in Example X1, and the evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results were summarized in Table 4.

[0100]

Table 4

[0101] (Comparative Example Y6) According to Table 4, using the foaming oil-in-water type emulsified oil and fat composition A2, except that the blending amount of fresh cream was changed to 3 parts by weight and the blending amount of maltose was changed to 9 parts by weight, whipped compound cream was obtained in the same manner as in Example X1, and the evaluation of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor was carried out, and the results were summarized in Table 4.

[0102] As is clear from Table 4, the whipped cream (Examples X1, X7) obtained by whipping the foaming compound cream in which the content of the foaming oil-in-water type emulsified oil and fat composition in the whole foaming compound cream is 65% by weight or more and the content of milk fat in the whole oil and fat contained in the foaming compound cream is in the range of 5 to 35% by weight showed good results in all evaluation items of shape retention, water separation resistance, shelf life, melt-in-the-mouth property, and milk flavor. In particular, the whipped cream (Example X1) obtained by whipping the foaming compound cream in which the content of milk fat in the whole oil and fat contained in the foaming compound cream is in the range of 15 to 28% by weight had a very good overall evaluation of A. On the other hand, the whipped cream obtained by whipping a foaming compound cream containing 37.3% by weight of milk fat (Comparative Example Y5) had insufficient shape retention and water separation resistance, and was of a quality level that was difficult for general use at room temperature, and the overall evaluation was D. Also, the whipped cream obtained by whipping a foaming compound cream containing 3.9% by weight of milk fat (Comparative Example Y6) had insufficient milk flavor, and was of a quality level that was difficult for general use at room temperature, and the overall evaluation was D.

Claims

1. The foaming compound cream contains 65% by weight or more of an oil-in-water type emulsified oil and fat composition in the whole foaming compound cream, in the whole oil and fat contained in the foaming compound cream, the content of milk fat is 5 to 35% by weight, in the whole foaming compound cream, the content of glycine satisfies at least one of 0.4 to 6% by weight, the content of lysozyme satisfies 0.005 to 0.1% by weight, and the content of potassium sorbate satisfies 0.01 to 0.25% by weight, the water activity (Aw) of the foaming compound cream is 0.92 to 0.975, in the whole oil-in-water type emulsified oil and fat composition, the content of oil and fat is 20 to 45% by weight, the content of water is 20 to 55% by weight, and the content of thickener is 0% by weight or more and less than 0.02% by weight, the content of trans fatty acids in the whole constituent fatty acids of the oil and fat is 0% by weight or more and less than 3% by weight, in the whole oil-in-water type emulsified oil and fat composition, the content of saccharides (in terms of solids) is 10 to 40% by weight, the content of milk protein (in terms of solids) is 0.05 to 4% by weight, the content of fresh cream is 0 to 25% by weight, the content of emulsifier X is 0.02 to 0.45% by weight, and the content of emulsifier Y is 0.03 to 0.3% by weight, in the whole oil and fat, the content of oil A is 50 to 100% by weight, A foaming compound cream used for producing a ready-to-use whipped compound cream at room temperature. Oil A: Among all the constituent fatty acids, it contains 40% by weight or more of saturated fatty acids with carbon number １２ below, and the content of trans fatty acids is 0% by weight or more and less than 3% by weight, and it is a vegetable oil with an elevated melting point of 30 to 42°C. Emulsifier X: Among all constituent fatty acids, polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids having C １０ to C １４ and having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids having C １０ to C １４ and having an HLB of 12 to 18. Emulsifier Y: Among all constituent fatty acids, polyglycerol fatty acid ester and / or sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids having C １６ to C ２２ and having an HLB of 5 to 12.

2. The foaming compound cream according to claim 1, wherein the content of phosphate in the whole foaming compound cream is 0% by weight or more and less than 0.5% by weight.

3. A ready-to-use whipped compound cream at room temperature, which is obtained by whipping the foaming compound cream according to claim 1 or 2.

4. A food containing the ready-to-use whipped compound cream at room temperature according to claim 3.

5. Prepare a mixture in which, in the whole mixture, the content of oil and fat is 20 to 45% by weight, the content of water is 20 to 55% by weight, the content of thickener is 0% by weight or more and less than 0.02% by weight, the content of trans fatty acids in the whole constituent fatty acids of the oil and fat is 0% by weight or more and less than 3% by weight, the content of saccharides (in terms of solids) in the whole mixture is 10 to 40% by weight, the content of milk protein (in terms of solids) is 0.05 to 4% (in terms of solids), the content of fresh cream is 0 to 25% by weight, the content of emulsifier X is 0.02 to 0.45% by weight, the content of emulsifier Y is 0.03 to 0.3% by weight, and the content of oil A in the whole oil and fat is 50 to 100% by weight. The mixture is subjected to pre-emulsification, homogenization, sterilization, and pre-cooling, and then homogenized under pressurization conditions of 6 to 18 MPa in the first stage and 2 to 6 MPa in the second stage, and then cooled to obtain an oil-in-water type emulsified oil and fat composition with foaming properties. 65% by weight or more of the oil-in-water type emulsified oil and fat composition with foaming properties, fresh cream, and at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate are mixed so that in the whole whipped compound cream, the content of glycine is 0.4 to 6% by weight, the content of lysozyme is 0.005 to 0.1% by weight, and the content of potassium sorbate satisfies at least one of 0.01 to 0.25% by weight, and the content of fresh cream is 3 to 25% by weight in the whole whipped compound cream, to obtain a whipped compound cream. A method for producing a ready-to-use whipped compound cream at room temperature, which includes the step of whipping the whipped compound cream. Oil A: A vegetable oil containing 40% by weight or more of saturated fatty acids having 12 or fewer carbon atoms in the total constituent fatty acids, having a trans fatty acid content of 0% by weight or more and less than 3% by weight, and having an ascending melting point of 30 to 42°C. Emulsifier X: A polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids having 10 to 14 carbon atoms in the total constituent fatty acids, having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids having 10 to 14 carbon atoms in the total constituent fatty acids and having an HLB of 12 to 18. Emulsifier Y: A polyglycerol fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids having 16 to 22 carbon atoms in the total constituent fatty acids and having an HLB of 5 to 12.

6. In the whole mixture, the fat content is 20 to 45% by weight, the water content is 20 to 55% by weight, the thickener content is 0% by weight or more and less than 0.02% by weight, the trans-fatty acid content in the total constituent fatty acids of the fat is 0% by weight or more and less than 3% by weight, in the whole mixture, the sugar content (in terms of solids) is 10 to 40% by weight, the milk protein content (in terms of solids) is 0.05 to 4% by weight (in terms of solids), the fresh cream content is 0 to 25% by weight, the emulsifier X content is 0.02 to 0.45% by weight, the emulsifier Y content is 0.03 to 0.3% by weight, in the whole fat, the fat A content is 50 to 100% by weight, and a mixture containing at least one selected from the group consisting of glycine, lysozyme, and potassium sorbate is prepared. Pre-emulsification, homogenization, sterilization, and pre-cooling are carried out on the mixture, and then, after homogenization under pressurization conditions of 6 to 18 MPa in the first stage and 2 to 6 MPa in the second stage, it is cooled to obtain a foaming oil-in-water type emulsified fat composition. 65% by weight or more of the foaming oil-in-water type emulsified fat composition is mixed with fresh cream, and in the whole foaming compound cream, the glycine content satisfies at least one of 0.4 to 6% by weight, the lysozyme content satisfies at least one of 0.005 to 0.1% by weight, and the potassium sorbate content satisfies at least one of 0.01 to 0.25% by weight, and the fresh cream content is 3 to 25% by weight in the whole foaming compound cream to obtain a foaming compound cream. A method for producing a whipped compound cream for general use at room temperature, including the step of whipping the foaming compound cream. Fat A: A vegetable oil containing 40% by weight or more of saturated fatty acids with 12 or less carbon atoms in the total constituent fatty acids, the trans-fatty acid content being 0% by weight or more and less than 3% by weight, and the melting point rising being 30 to 42 °C. Emulsifier X: A polyglycerol fatty acid ester containing 60% by weight or more of saturated fatty acids with 10 to 14 carbon atoms in the total constituent fatty acids, having an HLB of 12 to 18 and a degree of polymerization of 8 to 12, and / or a sucrose fatty acid ester containing 60% by weight or more of saturated fatty acids with 10 to 14 carbon atoms in the total constituent fatty acids and having an HLB of 12 to 18. Emulsifier Y: A polyglycerol fatty acid ester and / or a sucrose fatty acid ester containing 70 to 100% by weight of saturated fatty acids with 16 to 22 carbon atoms in the total constituent fatty acids and having an HLB of 5 to 12.

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