Foaming oil-in-water emulsified oil composition

Abstract

To provide a foamable oil-in-water emulsified oil-and-fat composition that gives a strong feeling of milk flavor, featuring the top flavoring, without unnaturalness of the flavor, and serves as raw material for whipped cream with a light texture.SOLUTION: A foamable oil-in-water emulsified oil-and-fat composition contains, in the whole composition, oil and fat of 15-50 wt.% and water of 25-80 wt.%. An edible liquid mixture with a weight ratio of milk product (in terms of solid content) / ethanol of 9 / 91-60 / 40 is contained in the oil phase of the foamable oil-in-water emulsified oil-and-fat composition. The content of the ethanol is 0.2-2.5 wt.% in the whole of the foamable oil-in-water emulsified oil-and-fat composition.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] There is a need for a technology for imparting or enhancing a fresh cream-like milk flavor to whipped cream obtained by whipping a foamable oil-in-water emulsified oil composition. However, when a flavoring is added to impart or enhance the milk flavor, there is a problem that the flavor becomes unnatural. Furthermore, increasing the amount of milk-derived ingredients such as fresh cream causes problems such as a heavy texture and increased costs.

[0003] Patent Document 1 discloses whipped cream containing tea extract to suppress flavor deterioration due to light exposure over a long period of time. It also describes that the tea extract may be purified by extraction with ethanol. However, it does not describe adding ethanol itself to whipped cream. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-152082 Summary of the Invention [Problem to be solved by the invention]

[0005] The object of the present invention is to provide whipped cream which has a strong milk flavor, mainly consisting of a strong top aroma, is free of unnatural flavor, and has a light texture, as well as a foamable oil-in-water emulsified oil and fat composition which is a raw material thereof, and a method for producing the same. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the present inventors have found that by incorporating an edible mixed liquid containing a dairy product and ethanol in a specific weight ratio into the oil phase of a foamable oil-in-water emulsified oil composition containing specific amounts of oil and water, and by adjusting the content of the ethanol to a specific amount in the entire foamable oil-in-water emulsified oil composition, it is possible to obtain whipped cream that has a strong milk flavor, primarily a top aroma, is free of unnatural flavor, and has a light texture, and have completed the present invention.

[0007] That is, a first aspect of the present invention relates to a foamable oil-in-water emulsified oil composition, the foamable oil-in-water emulsified oil composition containing 15 to 50 wt % of oils and 25 to 80 wt % of water in the entire foamable oil-in-water emulsified oil composition, and an edible mixed liquid containing a dairy product (in terms of solid content) / ethanol in a weight ratio of 9 / 91 to 60 / 40 in the oil phase of the foamable oil-in-water emulsified oil composition, wherein the content of the ethanol in the entire foamable oil-in-water emulsified oil composition is 0.2 to 2.5 wt %. Preferably, the dairy product has a milk solid content of 8 to 85% by weight. A second aspect of the present invention relates to a foamable compound cream containing the foamable oil-in-water emulsified oil composition and fresh cream, in which the weight ratio of the foamable oil-in-water emulsified oil composition to fresh cream is 90 / 10 to 70 / 30. A third aspect of the present invention relates to whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified oil-and-fat composition or the foamable compound cream, or a food product containing the whipped cream or whipped compound cream. A fourth aspect of the present invention relates to a method for producing the foamable oil-in-water emulsified oil composition, which comprises adding an oil phase containing the edible mixed liquid to an aqueous phase, pre-emulsifying the oil phase, and then performing sterilization, homogenization, and cooling steps. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide whipped cream that has a strong milk flavor, mainly a strong top aroma, is free of unnatural flavor, and has a light texture, as well as a foamable oil-in-water emulsified oil composition that is a raw material for the same, and a method for producing the same. According to the present invention, it is possible to reduce the amount of dairy products such as fresh cream used, and it is possible to provide whipped cream with a strong milk flavor and a foamable oil-in-water emulsified oil composition that is a raw material for the same at a relatively low cost. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described in detail. The foamable oil-in-water emulsified oil composition according to this embodiment is an oil-in-water emulsified oil composition that contains a specific amount of oil and a specific amount of water and exhibits foamability. The emulsified oil composition contains an edible mixture containing a dairy product and ethanol in a specific weight ratio in the oil phase of the composition, and the amount of ethanol is specified. Whipped cream can be obtained by whipping the emulsified oil composition to foam it.

[0010] The oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as palm-based oils, lauric oils and fats (palm kernel oil, coconut oil), rapeseed oil, corn oil, soybean oil, cottonseed oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as milk fat, beef tallow, lard, and fish oil, as well as fractionated oils, hardened oils, and interesterified oils of all of these oils and fats. At least one selected from these groups can be used.

[0011] The content of the fat or oil is preferably 15 to 50% by weight, more preferably 20 to 45% by weight, and even more preferably 25 to 40% by weight, of the total foamable oil-in-water emulsified oil-and-fat composition. If the content of the fat or oil is less than 15% by weight, the whipped cream may not have a rich flavor. If the content is more than 50% by weight, the emulsion stability of the foamable oil-in-water emulsified oil-and-fat composition may be reduced.

[0012] The amount of water is preferably 25 to 80% by weight, more preferably 30 to 70% by weight, and even more preferably 40 to 60% by weight, of the entire foamable oil-in-water emulsified oil composition. If the water content is less than 25% by weight, the emulsion stability of the foamable oil-in-water emulsified oil composition may be reduced. If the water content is more than 80% by weight, the shape retention of whipped cream may be reduced. The amount of water referred to here refers to the total amount of water added when preparing the foamable oil-in-water emulsified oil composition and the water contained in other raw materials.

[0013] The foamable oil-in-water emulsified oil composition contains an edible mixed liquid containing a dairy product and ethanol in the oil phase of the composition.

[0014] The dairy products mentioned above refer to dairy products defined in the Ministerial Ordinance on Milk and Milk Products, as well as foods with a milk flavor made from dairy ingredients. Specific examples include raw milk, cow's milk, whole-fat concentrated milk, skim milk, skim concentrated milk, buttermilk, whey, fresh cream, sweetened condensed milk, unsweetened evaporated milk, butter, fermented butter, whole milk powder, skim milk powder, buttermilk powder, whey powder, protein-enriched whey powder, concentrated milk, natural cheese such as cream cheese, processed cheese, cheese food, etc. At least one selected from these groups can be used. Among these, fresh cream, buttermilk, butter, and whey are preferred from the viewpoint of flavor.

[0015] The milk solids content in the dairy product is preferably 8 to 85% by weight, more preferably 10 to 70% by weight, even more preferably 20 to 70% by weight, and particularly preferably 30 to 60% by weight. A content of 8% by weight or more allows for a stronger milk flavor to be perceived, while a content of 85% by weight or less improves the mixability of the dairy product with ethanol.

[0016] Furthermore, since non-fat milk solids have the effect of enhancing a milk-like initial taste, the ratio of non-fat milk solids to the milk solids in the dairy product (non-fat milk solids / milk solids) is preferably 1 / 100 to 95 / 100, more preferably 1 / 100 to 70 / 100, even more preferably 1 / 100 to 50 / 100, and particularly preferably 2 / 100 to 20 / 100. Within such a range, the effect of enhancing the milk-like initial taste due to the non-fat milk solids can be obtained.

[0017] Ethanol is a type of alcohol, a volatile colorless liquid, also known as methyl alcohol, and has CAS registration number 64-17-5. The ethanol can be derived from sources commonly used for food products. Examples include brewed alcohol (fermented alcohol) for alcoholic beverages and food additives, cooking alcohol, sake, mirin, shochu, etc., and at least one selected from these groups can be used.

[0018] In the edible liquid mixture, the dairy product (solid content basis) / ethanol ratio is preferably within the range of 9 / 91 to 60 / 40 (weight ratio). It is more preferably 12 / 88 to 50 / 50, and even more preferably 20 / 80 to 40 / 60. If the weight ratio is less than 9 / 91, the flavor of the whipped cream may seem unnatural. On the other hand, if the weight ratio is greater than 60 / 40, the milk flavor, primarily the top aroma, may seem weak.

[0019] The edible liquid mixture preferably contains 10 to 50% by weight of water, more preferably 10 to 40% by weight, and even more preferably 15 to 30% by weight. When the water content in the edible liquid mixture is 10% by weight or more, the dairy product and ethanol can be mixed well. When the water content is 50% by weight or less, the milk flavor can be felt more strongly.

[0020] Furthermore, from the viewpoint of enhancing the perceived milk flavor, the edible liquid mixture preferably further contains propylene glycol. The content of propylene glycol is preferably 30 to 70 parts by weight, more preferably 40 to 60 parts by weight, per 100 parts by weight of ethanol in the edible liquid mixture. Within this range, the combined use of propylene glycol allows for an enhanced perceived milk flavor.

[0021] The edible liquid mixture is preferably contained in the oil phase of the foamable oil-in-water emulsified oil composition. By containing the edible liquid mixture in the oil phase, a milky flavor, mainly consisting of a top aroma, can be strongly perceived. If the edible liquid mixture is contained in the water phase rather than the oil phase, the milky flavor, mainly consisting of a top aroma, may not be sufficiently perceived.

[0022] The content of ethanol in the edible mixed liquid is preferably 0.2 to 2.5% by weight of the total foamable oil-in-water emulsified oil composition, more preferably 0.3 to 2.5% by weight, and even more preferably 0.4 to 1% by weight. If the ethanol content is less than 0.2% by weight, the milky flavor, primarily the top aroma, may not be fully perceived. If the ethanol content is more than 2.5% by weight, a bitter taste may be perceived, resulting in an unnatural flavor.

[0023] The content of the edible mixed liquid in the entire foamable oil-in-water emulsified oil composition may be adjusted within a range that satisfies the content of ethanol contained in the edible mixed liquid in the entire foamable oil-in-water emulsified oil composition. In addition, the above-mentioned dairy product may be further added to the aqueous phase.

[0024] The foamable oil-in-water emulsified oil composition according to the present embodiment may contain, as necessary, milk solids other than those derived from the dairy products, emulsifiers, thickeners, sugars, salts, coloring agents, flavoring agents, etc., as long as the effects of the invention are achieved.

[0025] Examples of the milk solids not derived from dairy products include casein, lactose, total milk protein, etc., as well as milk proteins separated and fractionated by UF membrane or ion exchange resin treatment, etc., and salts of milk proteins such as sodium caseinate and potassium caseinate, and at least one selected from these groups can be used.

[0026] The content of the milk solids other than those derived from dairy products is preferably 3 to 15 wt %, more preferably 3 to 12 wt %, and even more preferably 3 to 10 wt %, of the total foamable oil-in-water emulsified oil composition. A content of 3 wt % or more allows for a strong sense of the richness of milk in whipped cream. Furthermore, a content of 15 wt % or less allows for the viscosity of the foamable oil-in-water emulsified oil composition to be within a range appropriate for production.

[0027] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, polyglyceric acid fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters; and naturally derived emulsifiers including lecithins such as soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof, as well as modified lecithins such as enzymatically hydrolyzed lysolecithin, and milk-derived phospholipids. At least one emulsifier selected from these groups can be used.

[0028] The content of the emulsifier is preferably 0.1 to 2% by weight, more preferably 0.1 to 1% by weight, of the total foamable oil-in-water emulsified oil composition. If the content is 0.1% by weight or more, the emulsification is stabilized, making it easier to obtain the desired whipped physical properties. Furthermore, if the content is 2% by weight or less, it is preferable in terms of flavor and cost.

[0029] Examples of the thickener include 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, and dextrin, and at least one selected from this group can be used.

[0030] The content of the thickener is preferably 0.01 to 2% by weight, more preferably 0.05 to 1% by weight, of the total foamable oil-in-water emulsified oil composition. When the content is 0.01% by weight or more, the effect of stabilizing the emulsion can be obtained. When the content is 2% by weight or less, good whipping properties can be obtained and a light texture can be achieved.

[0031] Examples of the sugars include glucose, sugar, fructose, isomerized sugar, liquid sugar, starch syrup, dextrin, starch, and sugar alcohols, and at least one selected from these groups can be used.

[0032] The content of the sugars in the foamable oil-in-water emulsified oil composition is preferably 1 to 15% by weight, more preferably 1 to 10% by weight. When the content is 1% by weight or more, sweetness can be imparted. When the content is 15% by weight or less, sweetness can be maintained at an appropriate level.

[0033] Examples of the salts include alkali metal salts of inorganic and organic acids. From the viewpoint of flavor, sodium salts and potassium salts are preferred. Examples of alkali metal salts of inorganic acids include phosphates such as sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, and sodium hexametaphosphate, and at least one selected from this group can be used. Examples of alkali metal salts of organic acids include alkali metal salts of citric acid such as trisodium citrate, monopotassium citrate, and tripotassium citrate, as well as alkali metal salts of succinic acid, lactic acid, carbonic acid, and acetic acid, and at least one selected from this group can be used.

[0034] The content of the salts is preferably 0.01 to 2% by weight, more preferably 0.02 to 0.5% by weight, of the total foamable oil-in-water emulsified oil composition. When the content is 0.01% by weight or more, the effect of stabilizing the emulsion can be obtained. When the content is 2% by weight or less, bitterness is hardly felt.

[0035] The coloring agents, flavoring agents, etc. are not particularly limited as long as they are food-grade, and the amounts of these agents added may be appropriately determined depending on the purpose.

[0036] The foamable oil-in-water emulsified oil-and-fat composition according to this embodiment can be whipped as is to produce whipped cream. Alternatively, the foamable oil-in-water emulsified oil-and-fat composition can be mixed with fresh cream to produce a foamable compound cream, and the foamable compound cream can be whipped to produce whipped compound cream. Whipped compound cream is preferred because it has a less unnatural flavor and a stronger milk flavor, mainly a top aroma. In this application, the term "whipped cream" may also encompass whipped compound cream.

[0037] The fresh cream is defined in the Dairy and Milk Products Ordinance as "a product obtained by removing components other than milk fat from raw milk, cow's milk, or special milk, resulting in a milk fat content of 18.0% or more." It is preferable to use fresh cream with a milk fat content of 30 to 48%, as this provides good whipping properties.

[0038] The foamable oil-in-water emulsified oil / fat composition / fresh cream (weight ratio) in the foamable compound cream is preferably 90 / 10 to 70 / 30, more preferably 90 / 10 to 80 / 20. When the weight ratio is 90 / 10 or more, the use of fresh cream can reduce the unnatural flavor and enhance the milk flavor, primarily the top aroma. When the weight ratio is 70 / 30 or less, the texture becomes lighter and the whipping properties become better.

[0039] The whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified oil composition or the foamable compound cream according to this embodiment can be used mainly as whipped cream for sandwiches, cream toppings, fillings, toppings, etc.

[0040] The foamable oil-in-water emulsified oil composition according to this embodiment can be produced by preparing an edible mixed liquid containing a dairy product (based on solids) / ethanol in a weight ratio of 9 / 91 to 60 / 40, preparing an oil phase containing the edible mixed liquid, adding the oil phase to an aqueous phase, pre-emulsifying, and then performing sterilization, homogenization, and cooling steps. One embodiment of the production method will be specifically described below.

[0041] First, the dairy product is placed in ethanol that has been adjusted to a temperature of 5 to 50°C, and then the mixture is stirred for, for example, 0.8 to 3.5 seconds. -1 The mixture is stirred and mixed at a rotation speed of 100°C for 1 to 30 minutes to prepare an edible mixture containing dairy product (in terms of solid content) / ethanol in a weight ratio of 9 / 91 to 60 / 40.

[0042] Next, the oil and fat are heated to 50 to 70°C and melted, and the edible mixed liquid prepared above and, if necessary, other oil-soluble ingredients such as a lipophilic emulsifier and a flavoring are mixed with the melted oil and fat, and the mixture is stirred while maintaining the temperature at 50 to 70°C to prepare an oil phase.

[0043] Separately, water-soluble ingredients such as milk solids other than the dairy products, hydrophilic emulsifiers, thickeners, sugars, salts, coloring agents, and flavorings are mixed with warm water at 50 to 70°C as needed, and the mixture is stirred while maintaining the temperature at 50 to 70°C to prepare an aqueous phase.

[0044] The oil phase is then added to the stirred aqueous phase to pre-emulsify it, and the foamable oil-in-water emulsified oil composition according to the present embodiment can be obtained by carrying out the various treatments that are commonly performed in the production of foamable oil-in-water emulsified oil compositions, such as micronization, homogenization, pre-heating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging.

[0045] When the foamable oil-in-water emulsified oil composition is not mixed with fresh cream, the whipped cream according to the present embodiment can be obtained by whipping the foamable oil-in-water emulsified oil composition itself using an open-type whipper or a closed-type continuous whipping machine until it reaches an appropriate hardness depending on the intended use, such as for sandwiches, toppings, fillings, or toppings.

[0046] Furthermore, when the foamable oil-in-water emulsified oil composition is mixed with fresh cream, the two components are mixed to obtain a foamable compound cream, and the foamable compound cream is whipped using an open-type whipper or a closed-type continuous whipping machine until it reaches an appropriate hardness depending on the intended use, such as for sandwiches, toppings, fillings, or toppings, thereby obtaining the whipped compound cream according to the present embodiment. [Example]

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0048] The raw materials used in the examples and comparative examples are as follows. 1) Meiji Tokachi Fresh Cream 47 (Milk fat: 47.3% by weight, non-fat milk solids: 4.8% by weight, moisture: 47.9% by weight) manufactured by Meiji Co., Ltd. 2) Buttermilk: The remaining liquid portion obtained by making butter using "Meiji Tokachi Fresh Cream 47" (milk fat: 0.7% by weight, non-fat milk solids: 8.9% by weight, moisture: 90.4% by weight) 3) Yotsuba Dairy Products Co., Ltd. "Hokkaido Yotsuba Butter Salt-Free" (Milk fat: 82.7% by weight, non-fat milk solids: 0.9% by weight, moisture: 16.4% by weight) 4) "Traceable 95" manufactured by Japan Alcohol Industries Co., Ltd. (ethanol: 95% by weight, water: 5% by weight) 5) ADEKA Corporation "Food Additive Propylene Glycol" 6) Kaneka Corporation "Palm Kernel Oil" (Slip Melting Point: 27°C) 7) Kaneka Corporation "Hydrogenated Palm Kernel Oil" (Slip Melting Point: 40°C) 8) Kaneka Corporation "Palm Oil Mid-Melting Point" (Slip Melting Point: 27°C) 9) Tetraglycerin monostearate ester "SY Glystar MS-3S" manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. 10) "Yelkin TS" manufactured by ADM Co., Ltd. 11) Maltose syrup "MR25-50" (moisture: 24.6% by weight) manufactured by Showa Sangyo Co., Ltd. 12) Yotsuba Whey Powder (Milk fat: 1.1% by weight, non-fat milk solids: 96.6% by weight, moisture: 2.3% by weight) manufactured by Yotsuba Dairy Co., Ltd. 13) Yotsuba Skim Milk Powder (Milk fat: 0.7% by weight, non-fat milk solids: 95.2% by weight, moisture: 4.1% by weight) manufactured by Yotsuba Dairy Co., Ltd. 14) Nippon Shinyaku Co., Ltd. "Casein SPRAY" (moisture: 5%) 15) "DK Ester F-70" manufactured by Daiichi Kogyo Seiyaku Co., Ltd. 16) "SY Glyster MS-5S" manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. 17) "Purified Sodium Citrate" manufactured by Fuso Chemical Co., Ltd. (moisture content: 12.3% by weight)

[0049] <Evaluation of whipped cream flavor> (Unnaturalness or not) The whipped creams obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, and the results were averaged. The evaluation criteria were as follows: ○: The flavor is natural and not unnatural. △: The flavor is slightly unnatural, but it is not a problem for the product. ×: The flavor feels unnatural

[0050] (Strong milk flavor with a strong top aroma) The whipped creams obtained in the Examples and Comparative Examples were tasted by 10 skilled panelists, who rated them on a scale of 1 to 5, and the average score was used as the evaluation score. The evaluation criteria were as follows: 5 points: Better than Example 1, with a very strong milk flavor, mainly a strong aroma at the top 4 points: Equivalent to Example 1, with a strong milky flavor, mainly a strong aroma at the top 3 points: Slightly inferior to Example 1, but the milk flavor, mainly the top aroma, can be felt 2 points: Worse than Example 1, with a weak milky flavor, mainly consisting of a strong aroma at the top 1 point: Much worse than Example 1, with no milky flavor at all, mainly consisting of a strong aroma at the top

[0051] <Evaluation of the texture of whipped cream (lightness of texture)> 5 points: Better than Example 8, very light and extremely good texture 4 points: Equivalent to Example 8, with a light and good texture 3 points: Slightly inferior to Example 8, but the texture is light. 2 points: Worse than Example 8, the texture feels heavy 1 point: Much worse than Example 8, the texture feels very heavy

[0052] <Overall rating of whipped cream> A comprehensive evaluation was conducted based on the evaluation results of whether the whipped cream flavor was unnatural, the strength of the milk flavor, mainly the aroma at the top, and the lightness of the texture. The evaluation criteria were as follows: A: The presence or absence of unnaturalness is ○, and the strength of the milk flavor, mainly the aroma at the top, and the lightness of the texture are both 4.0 to 5.0 points. B: The presence or absence of unnaturalness is rated ○, and the evaluations of the strength of the milk flavor, mainly the aroma at the top, and the lightness of the texture are both 3.5 to 5.0 points, with at least one score of 3.5 to 4.0 points, or the presence or absence of unnaturalness is rated △, and the evaluations of the strength of the milk flavor, mainly the aroma at the top, and the lightness of the texture are both 3.5 to 5.0 points. C: The presence or absence of unnaturalness is ○ or △, and the evaluation of the strength of the milk flavor, mainly the top aroma, and the lightness of the texture are both 3.0 to 5.0 points, with at least one point being 3.0 to 3.5 points D: The presence or absence of unnaturalness is ○ or △, and the evaluation of the strength of the milk flavor, mainly the top aroma, and the lightness of the texture are both 2.0 to 5.0 points, with at least one point being 2.0 to less than 3.0 points E: The presence or absence of unnaturalness is ×, or there is one or more items with less than 2.0 points in the evaluation of the strength of the milk flavor, mainly the aroma at the top, and the lightness of the texture.

[0053] (Production Example 1) Preparation of edible mixture According to the formulation in Table 1, 50 parts by weight of fresh cream was added to 50 parts by weight of ethanol adjusted to 20°C, and the mixture was stirred for 1.2 seconds. -1 The edible mixture was prepared by stirring and mixing for 5 minutes at a rotation speed of 100°C. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible mixture and the milk solid content in the dairy product are shown in Table 1.

[0054] [Table 1]

[0055] (Production Example 2) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that buttermilk was used instead of fresh cream, according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0056] (Production Example 3) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that butter was used instead of fresh cream, according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the milk solid content in the dairy product are shown in Table 1.

[0057] (Production Example 4) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that the 50 parts by weight of ethanol was changed to 80 parts by weight and the 50 parts by weight of fresh cream was changed to 20 parts by weight according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0058] (Production Example 5) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that the 50 parts by weight of ethanol was changed to 33.3 parts by weight and the 50 parts by weight of fresh cream was changed to 66.7 parts by weight according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0059] (Production Example 6) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that the 50 parts by weight of ethanol was changed to 40 parts by weight, the 50 parts by weight of fresh cream was changed to 40 parts by weight, and 20 parts by weight of propylene glycol was further added, according to the formulation in Table 1. The dairy product (in terms of solids) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0060] (Production Example 7) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that the 50 parts by weight of ethanol was changed to 85.7 parts by weight and the 50 parts by weight of fresh cream was changed to 14.3 parts by weight according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0061] (Production Example 8) Preparation of edible mixture An edible liquid mixture was prepared in the same manner as in Production Example 1, except that the 50 parts by weight of ethanol was changed to 26.5 parts by weight and the 50 parts by weight of fresh cream was changed to 73.5 parts by weight according to the formulation in Table 1. The dairy product (solid content equivalent) / ethanol (weight ratio) in the obtained edible liquid mixture and the content of milk solids in the dairy product are shown in Table 1.

[0062] (Example 1) Preparation of foamable oil-in-water emulsified oil composition and whipped cream According to the formulation in Table 2, 25.0 parts by weight of palm kernel oil (rise melting point: 27°C, trans fatty acids: 0% by weight, total saturated fatty acids: 79.9%, constituent fatty acids: lauric acid 44.9% by weight), 4.0 parts by weight of hardened palm kernel oil (rise melting point: 40°C, trans fatty acids: 0% by weight, total saturated fatty acids: 90.0%, constituent fatty acids: lauric acid 46.4% by weight), and 7.0 parts by weight of mid-melting point palm oil (rise melting point: 27°C, trans fatty acids: 0% by weight, total saturated fatty acids: 54.9%, constituent fatty acids: lauric acid 0.2% by weight) were blended to prepare an oil phase. To this oil was added 0.10 parts by weight of polyglycerol fatty acid ester (SY Glystar MS-3S), 0.15 parts by weight of soybean lecithin, and 1.0 part by weight of the edible mixture of Production Example 1, and the mixture was dissolved at 65°C to prepare an oil phase.

[0063] Meanwhile, 1.0 part by weight of maltose syrup, 1.0 part by weight of whey powder, 4.0 parts by weight of skim milk powder, 0.05 part by weight of sucrose fatty acid ester (DK Ester F-70), 0.1 part by weight of polyglycerin fatty acid ester (SY Glystar MS-5S), 0.3 part by weight of potassium caseinate, and 0.1 part by weight of trisodium citrate were dissolved in 56.2 parts by weight of warm water at 60±5°C to obtain the final composition identical to that in Table 2, to prepare an aqueous phase.

[0064] The oil phase was added to the stirred aqueous phase and pre-emulsified for at least 20 minutes. The mixture was then pulverized at a peripheral speed of 31.4 m / s using a high-speed rotary emulsifier (M Technique Co., Ltd., "Clearmix"). The mixture was then processed using a high-pressure homogenizer at a pressure of 2.0 MPa (first stage) and 1.0 MPa (second stage), preheated to 90°C using a plate heater, and sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection). The mixture was then cooled to 60°C using a plate cooler without evaporative cooling, and again processed using a high-pressure homogenizer at a pressure of 9.0 MPa (first stage) and 3.0 MPa (second stage). The mixture was then cooled to 5°C using a plate cooler. The mixture was then filled into containers and stored in a refrigerator at 5°C for 48 hours to produce a foamable oil-in-water emulsified oil composition.

[0065] 4 kg of the obtained foamable oil-in-water emulsified oil composition was placed in a Kanto mixer ("CS type 20" manufactured by Kanto Mixing Machinery Co., Ltd.), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was stirred at high speed (6.3 S -1 ) to prepare whipped cream. The whipped cream thus obtained was evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture. The results are shown in Table 2.

[0066] [Table 2]

[0067] (Examples 2 and 3) Preparation of foamable oil-in-water emulsified oil composition and whipped cream A foamable oil-in-water emulsified oil composition and whipped cream were prepared in the same manner as in Example 1, except that the edible mixed liquid of Production Example 1 was changed to the edible mixed liquid of Production Example 2 (Example 2) or the edible mixed liquid of Production Example 3 (Example 3) according to the formulations in Table 2. The whipped creams obtained were evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture, and the results are shown in Table 2.

[0068] (Comparative Example 1) Preparation of foamable oil-in-water emulsified oil composition and whipped cream A foamable oil-in-water emulsified oil composition and whipped cream were prepared in the same manner as in Example 1, except that the edible mixed liquid of Production Example 1 was added to the aqueous phase rather than to the oil phase, according to the formulations in Table 2. The whipped creams obtained were evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture, and the results are shown in Table 2.

[0069] (Comparative Example 2) Preparation of foamable oil-in-water emulsified oil composition and whipped cream A foamable oil-in-water emulsified oil composition and whipped cream were prepared in the same manner as in Example 2, except that the edible mixed liquid of Production Example 2 was added to the aqueous phase rather than to the oil phase, according to the formulations in Table 2. The whipped creams obtained were evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture, and the results are shown in Table 2.

[0070] (Comparative Example 3) Preparation of foamable oil-in-water emulsified oil composition and whipped cream A foamable oil-in-water emulsified oil and fat composition and whipped cream were prepared in the same manner as in Example 3, except that the edible mixed liquid of Production Example 3 was added to the aqueous phase rather than to the oil phase, according to the formulations in Table 2. The whipped creams obtained were evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture, and the results are shown in Table 2.

[0071] As is clear from Table 2, regardless of the type of dairy product, all of the whipped creams (Examples 1 to 3) prepared by whipping a foamable oil-in-water emulsified oil composition containing an edible mixed liquid containing a dairy product and ethanol in the oil phase achieved good results in all evaluations of whether or not there was unnaturalness, the strength of the milk flavor, and the lightness of the texture. On the other hand, the whipped creams (Comparative Examples 1 to 3) prepared by whipping a foamable oil-in-water emulsified oil composition containing an edible mixed liquid in the aqueous phase all had insufficient results in the evaluation of the strength of the milk flavor.

[0072] (Examples 4 to 6, Comparative Examples 4 and 5) Preparation of foamable oil-in-water emulsified oil composition and whipped cream According to the formulations in Table 3, 1.0 part by weight of the edible mixed liquid of Production Example 1 was changed to 2.5 parts by weight of the edible mixed liquid of Production Example 4 (Example 4), 0.75 parts by weight of the edible mixed liquid of Production Example 5 (Example 5), 1.25 parts by weight of the edible mixed liquid of Production Example 6 (Example 6), 3.5 parts by weight of the edible mixed liquid of Production Example 7 (Comparative Example 4), or 0.68 parts by weight of the edible mixed liquid of Production Example 8 (Comparative Example 5), and the total amount was adjusted with water. A foamable oil-in-water emulsified oil and fat composition and whipped cream were prepared in the same manner as in Example 1. The results of evaluation of the resulting whipped cream for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture are shown in Table 3.

[0073] [Table 3]

[0074] As is clear from Table 3, all of the whipped creams (Examples 1, 4 to 6) prepared by whipping a foamable oil-in-water emulsified fat composition containing an edible mixture in a dairy product (solids content) / ethanol ratio range of 9 / 91 to 60 / 40 (weight ratio) achieved favorable results in all evaluations of unnaturalness, strength of milk flavor, and light texture. In particular, the whipped creams (Examples 1 and 6) prepared by whipping a foamable oil-in-water emulsified fat composition containing an edible mixture in a dairy product (solids content) / ethanol ratio range of 20 / 80 to 40 / 60 (weight ratio) achieved an overall rating of A, which was very good. Furthermore, the whipped cream of Example 6, in which propylene glycol was used in addition to ethanol in the edible mixture, had a stronger milk flavor and a better milk flavor and lighter texture than the whipped cream of Example 1, in which only ethanol was used in the edible mixture. On the other hand, whipped cream (Comparative Example 4) prepared by whipping a foamable oil-in-water emulsified oil composition containing an edible mixed liquid with a low dairy product (solid content equivalent) / ethanol ratio of 8.4 / 91.6 (weight ratio) was insufficient in the evaluation of the presence or absence of unnaturalness. Also, whipped cream (Comparative Example 5) prepared by whipping a foamable oil-in-water emulsified oil composition containing an edible mixed liquid with a high dairy product (solid content equivalent) / ethanol ratio of 60.3 / 39.7 (weight ratio) was insufficient in the evaluation of the strength of the milk flavor.

[0075] (Example 7) Preparation of whipped compound cream A foamable compound cream was prepared by mixing the foamable oil-in-water emulsified oil composition prepared in Example 1 with fresh cream in a weight ratio of 90:10 according to the formulation in Table 4. The prepared foamable compound cream was whipped under the same conditions as for the foamable oil-in-water emulsified oil composition of Example 1 to obtain a whipped compound cream. The obtained whipped compound cream was evaluated for the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture, and the results are shown in Table 4.

[0076] [Table 4]

[0077] (Examples 8 and 9) Preparation of whipped compound cream A whipped compound cream was prepared in the same manner as in Example 7, except that the mixing ratio (weight ratio) of the foamable oil-in-water emulsified oil composition and fresh cream was changed from 90:10 to 85:15 (Example 8) or 70:30 (Example 9) according to the formulation in Table 4, and then whipped to obtain a whipped compound cream. The evaluation results of the obtained whipped compound cream regarding the presence or absence of unnatural flavor, the strength of the milk flavor, and the lightness of the texture are shown in Table 4.

[0078] As is clear from Table 4, all of the whipped compound creams (Examples 7 to 9) obtained by whipping foamable compound creams having a foamable oil-in-water emulsified oil / fat composition / fresh cream (weight ratio) in the range of 90 / 10 to 70 / 30 achieved good results in all evaluations of the presence or absence of unnaturalness, the strength of the milky flavor, and the lightness of the texture. Furthermore, the whipped compound creams (Examples 7 to 9) obtained by mixing these fresh creams had a slightly heavier texture than the whipped cream (Example 1) not mixed with fresh cream, but had a less unnatural flavor and a good strength of the milky flavor.

Claims

1. The entire foamable oil-in-water emulsified oil composition contains 20 to 45% by weight of oil and fat and 30 to 70% by weight of water, an edible mixed liquid containing a dairy product (in terms of solid content) / ethanol in a weight ratio of 9 / 91 to 52.3 / 47.7 is contained in the oil phase of the foamable oil-in-water emulsified oil composition; The content of the ethanol is 0.238 to 1.9% by weight of the entire foamable oil-in-water emulsified oil composition. Foaming oil-in-water emulsified fat composition.

2. 2. The foamable oil-in-water emulsified oil composition according to claim 1, wherein the dairy product has a milk solids content of 8 to 85% by weight.

3. A foamable compound cream comprising the foamable oil-in-water emulsified oil composition according to claim 1 or 2 and fresh cream, wherein the foamable oil-in-water emulsified oil composition / fresh cream (weight ratio) is 90 / 10 to 70 / 30.

4. Whipped cream or whipped compound cream obtained by whipping the foamable oil-in-water emulsified oil composition according to claim 1 or 2 or the foamable compound cream according to claim 3.

5. A food product comprising the whipped cream or whipped compound cream according to claim 4.

6. A method for producing the foamable oil-in-water emulsified oil composition according to claim 1 or 2, comprising: A method for producing a foamable oil-in-water emulsified oil and fat composition, comprising adding an oil phase containing the edible mixed liquid to an aqueous phase, pre-emulsifying the oil and fat, and then carrying out sterilization, homogenization, and cooling steps.

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