Foaming compound cream

Abstract

To provide a foaming compound cream that contains substantially no phosphate or transesterified oil / fat, has a low content of laurin-based oil / fat and a high content of palm-based oil / fat, and has good stock solution stability and whipping property, and to provide a whipped compound cream obtained by whipping the foaming compound cream, which naturally and quickly melts in the mouth, and has good hardness, and in which the richness of milk is firmly felt.SOLUTION: Provided is a foaming compound cream in which the oil / fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.05 to 0.55 wt.% in the entire foaming compound cream, the transesterified oil / fat content is less than 1 wt.% and the milk fat content is 22.5 wt.% or more and less than 47 wt.% in the entire oil / fat, the total content of the oil / fat A and the oil / fat B in the entire oil / fat excluding the milk fat among the oil / fat is 80 to 100 wt.%, and the oil / fat B / (oil / fat A+oil / fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a foaming compound cream that is substantially free of phosphates and interesterified fats and oils, and to a whipped compound cream obtained by whipping the same. [Background technology]

[0002] Whipped cream is required to have a good melt-in-the-mouth texture and maintain a moderate hardness, while the whipping cream that is the raw material for whipped cream is required to have a good concentrate stability and whipping ability. Furthermore, whipped cream is often mixed with fresh cream to give it a rich, milky flavor or to improve whipping properties, resulting in whipped compound cream.

[0003] Conventionally, lauric fats have been widely used as raw material fats for whipping creams in terms of meltability in the mouth. However, creams containing a large amount of lauric fats have difficulty maintaining their firmness after whipping, and the price of lauric fats fluctuates greatly. Furthermore, the temperature range from the start to the end of melting is lower and narrower than that of milk fat. Therefore, when lauric fats are added to a compound cream containing fresh cream, the melting occurs in two stages, resulting in an unnatural melting sensation in the mouth.

[0004] In recent years, palm oil, which is inexpensive and has a stable supply, has been used as a substitute for lauric oil. However, when palm oil is blended in large amounts in an oil, coarse crystals are formed, which tends to deteriorate the stability of the concentrate, whipping properties, and hardness after whipping, and also to deteriorate the melt-in-the-mouth texture. To improve these issues, phosphates and interesterified oils have been blended into whipping creams. However, phosphates have a bitter taste and are undesirable for health, and interesterified oils have high production costs, reduce the richness of the flavor, and deteriorate the melt-in-the-mouth texture.

[0005] A whipped compound cream that is substantially free of phosphates and trans fatty acids and has good shape retention and melt-in-the-mouth properties after whipping has been disclosed (Patent Document 1). However, because this whipped compound cream is mainly made of palm-based oils and fats, its melt-in-the-mouth properties are inferior to those of whipped compound creams mainly made of lauric oils and fats, and its hardness after whipping is insufficient. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2017-176101 Summary of the Invention [Problem to be solved by the invention]

[0007] The object of the present invention is to provide a foamable compound cream which is substantially free of phosphates and transesterified fats and oils, has a low content of lauric fats and oils, and a high content of palm fats and oils, yet has good stock solution stability and whipping properties, and to provide a whipped compound cream obtained by whipping the foamable compound cream, which melts naturally and quickly in the mouth, has a good hardness, and has a strong milky richness. [Means for solving the problem]

[0008] As a result of intensive research conducted by the present inventors to solve the above problems, it has been discovered that a food product containing a specific amount of fat and oil, which is substantially free of phosphates and interesterified fats, and which contains a specific amount of milk fat and C 12 Oils A and C contain the following saturated fatty acids in specific amounts and have specific melting points: 16 ~C 22The present inventors have found that a foamable compound cream containing a specific amount of saturated fatty acids as constituent fatty acids, a specific amount of fat B containing a specific amount of S2U and having a specific melting point, and further containing a specific amount of a specific emulsifier A in the aqueous phase, which contains a specific saturated fatty acid with an HLB within a specific range as a constituent fatty acid, has good concentrate stability and whipping properties despite having a low content of lauric fats and a high content of palm fats, and that a whipped compound cream obtained by whipping this foamable compound cream melts naturally and quickly in the mouth, has a good hardness, and has a strong milky richness, thereby completing the present invention.

[0009] That is, the first aspect of the present invention is a foaming compound cream in which the fat content is 25 to 50% by weight and the phosphate content is less than 0.02% by weight, The foaming compound cream contains an emulsifier A in the aqueous phase in an amount of 0.05 to 0.55% by weight based on the total weight of the foaming compound cream, In the total oils and fats, the interesterified oil content is less than 1% by weight, and the milk fat content is 22.5% by weight or more and less than 47% by weight, The foaming compound cream relates to a foaming compound cream in which, among the fats and oils, the total content of fats and oils A and fats B in all the fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B / (fat A + fats and oils B) is 0.45 to 0.82. Oil A:C 12 An oil or fat containing the following saturated fatty acids in an amount of 40% by weight or more of the total constituent fatty acids, containing S2U in an amount of 0% by weight or more but less than 40% by weight of the total oil or fat A, and having an elevation melting point (however, in the case of a blend of multiple types of oils and fats, the elevation melting point refers to the average elevation melting point of the multiple types of oils and fats) of 23 to 30°C. Oil B:C 16 ~C 22 The fats and oils contain saturated fatty acids of the formula (I) in an amount of 40% by weight or more of the total constituent fatty acids, contain 45 to 70% by weight of S2U in the total fats and oils B, and have a slip melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C 10 ~C 22 A sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of the above formula (1) in total constituent fatty acids. Preferably, the milk fat is derived from cream. The second aspect of the present invention relates to a whipped compound cream obtained by whipping the foamable compound cream. The third aspect of the present invention relates to a food product in which the whipped compound cream is used as a sandwich, a nape, a filling, or a topping. A fourth aspect of the present invention is a method for producing a foaming compound cream, wherein the foaming compound cream has a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight, The present invention relates to a method for producing a foamable compound cream, which comprises adding emulsifier A to water so that the emulsifier A content in the entire foamable compound cream is 0.05 to 0.55% by weight, stirring to dissolve the emulsifier, and then adding to the aqueous phase an oil / fat mixture prepared by mixing oils A and B so that the total content of oils A and B in the entire fats is 42.4 to 77.5% by weight and the weight ratio of oils B / (oils A + oils B) is 0.45 to 0.82, pre-emulsifying the mixture, followed by pulverizing and further treating under high pressure to obtain an oil-in-water emulsified oil / fat composition, and mixing and stirring fresh cream with the resulting oil / fat composition so that the milk fat content in the entire fats is 22.5% by weight or more and less than 47% by weight. Oil A:C 12 An oil or fat containing the following saturated fatty acids in an amount of 40% by weight or more of the total constituent fatty acids, containing S2U in an amount of 0% by weight or more but less than 40% by weight of the total oil or fat A, and having an elevation melting point (however, in the case of a blend of multiple types of oils and fats, the elevation melting point refers to the average elevation melting point of the multiple types of oils and fats) of 23 to 30°C. Oil B:C 16 ~C 22 The fats and oils contain saturated fatty acids of the formula (I) in an amount of 40% by weight or more of the total constituent fatty acids, contain 45 to 70% by weight of S2U in the total fats and oils B, and have a slip melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C 10 ~C 22 A sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of the above formula (1) in total constituent fatty acids. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a foamable compound cream that is substantially free of phosphates and transesterified fats and oils, has a low content of lauric fats and oils, and a high content of palm fats, yet has good stock solution stability and whipping properties, and a whipped compound cream obtained by whipping the foamable compound cream that melts naturally and quickly in the mouth, has a good hardness, and has a strong milky flavor. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. The whipping compound cream of the present invention is characterized by being substantially free of phosphates and interesterified fats and oils, containing a specific amount of fats and oils, containing a specific amount of a specific emulsifier A in the aqueous phase, and containing specific amounts of milk fat and two specific fats and oils (fat A and fat B). The whipped compound cream of the present invention can be obtained by whipping the whipping compound cream.

[0012] The less phosphate contained in the foaming compound cream, the better, preferably less than 0.02% by weight of the entire foaming compound cream, more preferably less than 0.01% by weight, and even more preferably no phosphate at all. Examples of the phosphate include sodium phosphate and sodium metaphosphate, and at least one selected from these groups can be used.

[0013] The foamable compound cream preferably contains 25 to 50% by weight of fats and oils based on the total weight of the foamable compound cream. It is more preferably 30 to 45% by weight, and even more preferably 35 to 40% by weight. If the content is less than 25% by weight, whipping properties and hardness after whipping may be poor, while if it is more than 50% by weight, the melt-in-the-mouth texture after whipping may become unnatural or the stability of the concentrate may be poor. The fats and oils include at least milk fat, fat A, and fat B.

[0014] The content of interesterified fats in the foaming compound cream is preferably less than 1% by weight, more preferably less than 0.5% by weight, and even more preferably no interesterified fats at all, based on the total amount of fats and oils contained in the foaming compound cream. If the content of interesterified fats is 1% by weight or more, the cost may increase and the hardness after whipping, the quickness and naturalness of melting in the mouth may be impaired.

[0015] In the present invention, interesterified fats and oils refer to fats and oils obtained by the interesterification of edible fats and oils. Examples of such edible fats and oils include vegetable fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal fats such as beef tallow, lard, and fish oil. These may also be processed by hardening, fractionation, interesterification, or other processes. The method for producing the interesterified fats and oils is not particularly limited, and they can be produced using conventional methods. For example, a chemical method in which 0.01 to 1.0 wt % of sodium methylate or sodium ethylate is added to the raw fat and oil to cause a random interesterification reaction, or an enzymatic method in which interesterification is carried out using an enzyme such as lipase, can be used.

[0016] The content of the milk fat is preferably 22.5% by weight or more and less than 47% by weight of the total fats and oils contained in the foamable compound cream. If the content is less than 22.5% by weight, the richness of the milk may not be fully felt, and if the content is 47% by weight or more, the whipping properties may be poor. Examples of the origin of the milk fat include fresh cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow's milk, whole milk powder, concentrated milk, sour cream, evaporated milk, sweetened condensed milk, etc., and at least one selected from these groups can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of the milk fat.

[0017] The fresh cream is defined in the Milk and Dairy 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." In the present invention, it is preferable to use cream with a milk fat content of 30 to 48% in order to obtain good whipping properties.

[0018] The oil A is C 12 It is preferable that the saturated fatty acid contained in the oil A is 40% by weight or more of the total constituent fatty acids. If it is less than 40% by weight, it may take a long time to melt in the mouth. 12 The content of the following saturated fatty acids may be 100% by weight or less of the total constituent fatty acids.

[0019] The fat / oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, and even more preferably 0 to 10% by weight, based on the total weight of the fat / oil A. If the amount is 40% by weight or more, the effects of the present invention may not be achieved. Here, S2U refers to a fatty acid that is present in one molecule of glycerin and contains, as a constituent fatty acid, C 16 or more (preferably C 24 (below) saturated fatty acid S 2 molecules, C 16 or more (preferably C 24 It refers to a triglyceride in which one molecule of unsaturated fatty acid U (hereinafter referred to as S) is bonded, and the bonding positions of S and U are not limited.

[0020] The slip melting point of the oil / fat A is preferably 23 to 30° C., more preferably 24 to 29° C., even more preferably 25 to 29° C., and particularly preferably 26 to 28° C. If it is lower than 23° C., the hardness after whipping may not be maintained, and if it is higher than 30° C., the stability of the concentrate and whipping properties may be deteriorated, or melting in the mouth may be delayed.

[0021] The type of the oil / fat A includes lauric oils and fats, and specific examples thereof include coconut oil (slope melting point: 24±1°C), palm kernel oil (slope melting point: 27±1°C), and palm kernel olein (slope melting point: 23±1°C), and at least one selected from these groups can be used. In addition, when the oil / fat A is a mixed oil / fat obtained by blending multiple types of oils and fats, the C contained in the entire mixed oil / fat can be used.12 It is sufficient that the saturated fatty acid content and S2U content below fall within the above ranges, and the average value of the slip melting points of the multiple types of oils and fats falls within the above ranges.

[0022] The fat B is C 16 ~C 22 It is preferable that the saturated fatty acid of C contained in the constituent fatty acids of the oil / fat B is 40% by weight or more of the total constituent fatty acids. If it is less than 40% by weight, it may take a long time to melt in the mouth. 16 ~C 22 The saturated fatty acid content of the fatty acids may be 100% by weight or less of the total fatty acids constituting the fatty acids.

[0023] The fat / oil B preferably contains 45 to 70% by weight, more preferably 50 to 60% by weight, of S2U based on the total amount of fat / oil B. If the amount is less than 45% by weight, whipping properties and hardness after whipping may be deteriorated, whereas if the amount is more than 70% by weight, hardness after whipping may be deteriorated or melting in the mouth may be delayed. Here, S2U refers to a compound in which one molecule of glycerin contains, as a constituent fatty acid, C 16 or more (preferably C 24 (below) saturated fatty acid S 2 molecules, C 16 or more (preferably C 24 It refers to a triglyceride in which one molecule of unsaturated fatty acid U (hereinafter referred to as S) is bonded, and the bonding positions of S and U are not limited.

[0024] The slip melting point of the fat or oil B is preferably 23 to 30° C., more preferably 24 to 29° C., even more preferably 25 to 29° C., and particularly preferably 26 to 28° C. If it is lower than 23° C., the firmness after whipping may not be maintained, and if it is higher than 30° C., the firmness after whipping may decrease or the melting in the mouth may be delayed.

[0025] The type of the fat / oil B includes palm-based fats and oils, and specific examples thereof include palm oil (slope melting point: 33±1°C), palm mid-melting point (slope melting point: 27±1°C), palm olein (slope melting point: 22±1°C), etc. At least one selected from these groups can be used. In addition, when the fat / oil B is a mixed fat / oil blended with a plurality of types of fats and oils, the C content of the mixed fat / oil as a whole can be used. 16 ~C 22 It is sufficient that the saturated fatty acid content and S2U content of the plurality of types of fats and oils fall within the above-mentioned ranges, and the average value of the slip melting points of the plurality of types of fats and oils falls within the above-mentioned range of slip melting points.

[0026] The slip melting points of the fats and oils A and B may be measured using an automatic slip melting point measuring device in accordance with the Standard Methods for Analysis of Fats and Oils of the Japan Oil Chemists' Society.

[0027] Of the fats and oils contained in the foamable compound cream, the total content of fats and oils A and B in all fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 83 to 100% by weight, even more preferably 88 to 100% by weight, and particularly preferably 95 to 100% by weight. If the total content is less than 80% by weight, the melting in the mouth may be slow.

[0028] The weight ratio of the fat B to the fat A plus the fat B is preferably 0.45 to 0.82, more preferably 0.5 to 0.80, even more preferably 0.5 to 0.78, and particularly preferably 0.5 to 0.75. If the ratio is less than 0.45, the stability of the concentrate, the hardness after whipping, and the natural melt-in-the-mouth feel may be impaired, whereas if the ratio is more than 0.82, the stability of the concentrate, the whipping properties, and the hardness after whipping may be impaired, the melt-in-the-mouth feel may be delayed, and the natural melt-in-the-mouth feel may be impaired.

[0029] The fats and oils in the foaming compound cream of the present invention may further contain other fats and oils as needed, in addition to the milk fat, fat A, and fat B, as long as the contents of these fats and oils are sufficient and the effects of the present invention are not impaired. Examples of other fats and oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice bran oil, beef tallow, lard, and fish oil.

[0030] The foamable compound cream preferably contains 40 to 70% by weight of water, more preferably 45 to 70% by weight, even more preferably 50 to 70% by weight, and particularly preferably 55 to 70% by weight. If the water content is less than 40% by weight, the whipping may lack freshness and the stock solution may be unstable, while if the water content is more than 70% by weight, the whipping properties and hardness after whipping may be poor and the richness of the oil may be difficult to sense.

[0031] The weight ratio of the oil / water content to the water content (oil / water) is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, foaming properties may deteriorate, and if it is more than 1.2, the stability of the concentrate may deteriorate or oil-in-water emulsion may not be obtained.

[0032] The emulsifier A preferably has an HLB of 2.8 to 6.2, more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the stability of the concentrate, whipping properties, and hardness after whipping may deteriorate, while if it is higher than 6.2, the whipping properties and hardness after whipping may deteriorate.

[0033] The emulsifier A is C 10 ~C 22 It is preferable that the saturated fatty acid ester is a sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of the saturated fatty acids of the above-mentioned formula C in the total amount of the constituent fatty acids. 10 ~C 22 If the total amount of saturated fatty acids is less than 70% by weight, the hardness after whipping may decrease and an unpleasant taste specific to emulsifiers may appear.

[0034] The emulsifier A is contained in the aqueous phase of the foaming compound cream. If emulsifier A is contained in the oil phase but not in the aqueous phase, whipping properties and post-whipping hardness may deteriorate. The content of emulsifier A in the aqueous phase is preferably 0.05 to 0.55 wt % of the total foaming compound cream, more preferably 0.06 to 0.52 wt %, even more preferably 0.08 to 0.3 wt %, and particularly preferably 0.10 to 0.2 wt %. If the content is less than 0.05 wt %, whipping properties and post-whipping hardness may deteriorate, or the richness of the milk may be insufficient, while if it is more than 0.55 wt %, post-whipping hardness may deteriorate.

[0035] In addition to emulsifier A, if necessary, an emulsifier with an HLB value of less than 6.0 may be blended in the oil phase, or an emulsifier with an HLB value of 6.0 or more may be blended in the aqueous phase.

[0036] However, since emulsifiers with bound unsaturated fatty acids may produce an unpleasant taste, from the viewpoint of improving the flavor, the content of emulsifiers with bound unsaturated fatty acids is preferably as low as possible, and is preferably less than 0.02% by weight of the total foaming compound cream.

[0037] The foaming compound cream of the present invention may contain thickeners, sugars, milk solids, flavoring agents, coloring agents, fragrances, salt, vitamins, minerals, antioxidants, other food ingredients, additives, etc., as needed, within the range that does not impair the effects of the present invention.

[0038] The whipping compound cream is whipped to obtain whipped compound cream. The whipped compound cream obtained can be used as a topping, a filling, or a sandwich for various foods. Examples of such foods include breads such as cream buns, cream sandwiches, and sandwiches, as well as cakes, choux pastries, omelets, and dorayaki.

[0039] The method for producing the foaming compound cream of the present invention is exemplified below: First, emulsifier A is added to water so that the content of emulsifier A in the entire foaming compound cream is 0.05 to 0.55% by weight, and the mixture is heated to 60°C or higher with stirring to dissolve, thereby preparing an aqueous phase in which the phosphate content in the entire foaming compound cream is adjusted to less than 0.02% by weight and the water content is adjusted to 40 to 70% by weight.

[0040] Next, fats A and B are mixed so that the total content of fats A and B in the total fats is 42.4 to 77.5 wt % and the weight ratio of fats B / (fat A + fats B) is 0.45 to 0.82, and other fats are also mixed as necessary. This fat mixture is adjusted so that the fat content in the total foamable compound cream is 25 to 50 wt % and the transesterified fat content in the total fats is less than 1 wt %, and is added to the aqueous phase. After pre-emulsification, the mixture is pulverized and further treated at high pressure to produce an oil-in-water emulsified fat composition.

[0041] The foamable compound cream of the present invention can be obtained by mixing and stirring the oil-in-water emulsified oil composition with a milk fat-containing component such as fresh cream so that the milk fat content in the entire oil is 22.5% by weight or more and less than 47% by weight.

[0042] In addition, the milk fat-containing component such as the fresh cream can be mixed with other ingredients as a raw material for the aqueous phase, and the oil / fat mixture can be added thereto, followed by pre-emulsification, pulverization, and further high-pressure treatment to obtain the foamable compound cream. [Example]

[0043] 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.

[0044] <Materials used in Production Examples, Examples, and Comparative Examples> 1) Kaneka Corporation "Palm Kernel Oil" (C 12The following saturated fatty acids: 51.2% by weight, Slip melting point: 27.4°C, Lauric acid: 44.9% by weight, S2U: 3.6% by weight 2) Kaneka Corporation "Hydrogenated Palm Kernel Oil" (C 12 The following saturated fatty acids: 53.0% by weight, slip melting point: 40.3°C, lauric acid: 46.4% by weight, S2U: 1.3% by weight 3) Kaneka Corporation "Palm Oil Mid-Melting Point Fraction" (C 16 ~C 22 saturated fatty acids: 53.7% by weight, slip melting point: 26.8°C, trans fatty acids: 0.1% by weight, total saturated fatty acids: 55.6% by weight, S2U: 65.8% by weight 4) Kaneka Corporation "Palm Olein" (C 16 ~C 22 saturated fatty acids: 44.7% by weight, slip melting point: 21.9°C, trans fatty acids: 0.2% by weight, total saturated fatty acids: 45.9% by weight, S2U: 44.0% by weight 5) Kaneka Corporation "Palm Interesterified Oil" (Interesterified oil of palm kernel and palm oil, C 16 ~C 22 Saturated fatty acids: 31.0% by weight, Slip melting point: 27.5°C, S2U content: 0% by weight 6) Kaneka Corporation "Rapeseed Oil" (C 12 The following saturated fatty acids: 0% by weight, C 16 ~C 22 saturated fatty acids: 6.5% by weight, S2U: 0% by weight, melting point not measurable) 7) "Yelkin TS" manufactured by ADM Co., Ltd. (unsaturated fatty acids: 78.9% by weight) 8) Polyglycerin mixed acid ester "SY Glyster CV-23" (unsaturated fatty acids: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. 9) Polyglycerin behenate "SY Glystar DDB-750" (HLB: 2.5, unsaturated fatty acids: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. 10) Polyglycerin stearate "SY Glystar MS-3S" (HLB: 8.4, unsaturated fatty acids: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Industry Co., Ltd. 11) Yotsuba Skim Milk Powder (Milk Fat: 0.7% by weight) manufactured by Yotsuba Dairy Co., Ltd. 12) Friesland Campina DMV "Casein Potassium SPRAY" 13) HILMAR "Lactose HILMAR FINE GRAIN" 14) Polyglycerin stearate "SY Glystar TS-3S" (HLB: 4.6, C 10 ~C 22 saturated fatty acids: 99.4% by weight 15) Polyglycerin stearate "SY Glyster MS-5S" (HLB: 11.6, C 10 ~C 22 saturated fatty acids: 99.8% by weight 16) Meiji Co., Ltd. "Meiji Fresh Cream 43" (Milk fat: 43% by weight, moisture: 52.33% by weight) 17) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-370" (HLB: 3.0, C 10 ~C 22 saturated fatty acids: 100.0% by weight 18) Sakamoto Pharmaceutical Co., Ltd. "SY Glystar PS-5S" (HLB: 4.5, C 10 ~C 22 saturated fatty acids: 99.6% by weight 19) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-570" (HLB: 5.0, C 10 ~C 22 saturated fatty acids: 100.0% by weight 20) Polyglycerin stearate "SY Glystar PS-3S" (HLB: 2.6, C 10 ~C 22 saturated fatty acids: 99.8% by weight 21) Taiyo Kagaku Co., Ltd. Polyglycerin stearate "Sunsoft Q18-B" (HLB: 6.5, C 10 ~C 22 saturated fatty acids: 99.7% by weight 22) Mitsubishi Chemical Foods Corporation Sucrose stearate "S-770" (HLB: 7.0, C 10 ~C 22 saturated fatty acids: 100.0% by weight 23) Polyglycerin oleate "SY Glystar MO-5S" (HLB: 11.6, C 10 ~C 22 Saturated fatty acids: 29.81% by weight, unsaturated fatty acids: 70% by weight 24) Kaneka Corporation "Palm Kernel Olein" (C 12 The following saturated fatty acids: 47.5% by weight, slip melting point: 23.0°C, lauric acid: 40.5% by weight, S2U: 2.6% by weight 25) Kaneka Corporation "Palm Oil Mid-Melting Point Fraction" (C 16 ~C 22 saturated fatty acids: 64.2% by weight, S2U: 91.8% by weight, slip melting point: 31.3°C)

[0045] <Evaluation of the stability of the undiluted solution> 60 g of the foaming compound cream obtained in the examples and comparative examples was dispensed into a glass beaker, left to stand at 15°C for 1 hour, and then stirred at 120 rpm. The time (minutes) until the thickening (blob time) was measured and used as the evaluation value.

[0046] <Whipping (overrun) evaluation> The foaming compound cream obtained in the Examples and Comparative Examples was whipped until the hardness reached 0.30 N, and the calculated air content per volume was taken as overrun (%).

[0047] <Whipability (whipping time) evaluation> The foaming compound creams obtained in the examples and comparative examples were whipped until the hardness reached 0.30 N, and the time (minutes, seconds) was measured and used as an evaluation value.

[0048] <Evaluation of hardness after whipping> The whipped compound creams obtained in the examples and comparative examples with a hardness of 0.30 N were left to stand at room temperature for 30 minutes, after which the maximum load was measured using a Leonar and the change was evaluated. The evaluation was based on the following criteria. 5 points: Change in hardness after whipping is 0.03N or more and 0.06N or less 4 points: The change in hardness after whipping is 0.02N or more but less than 0.03N, or 0.06N or more but less than 0.07N 3 points: The change in hardness after whipping is 0.01N or more but less than 0.02N, or 0.07N or more but less than 0.09N 2 points: The change in hardness after whipping is greater than 0.09N and less than 0.2N, or greater than -0.05N and less than 0.01N 1 point: The change in hardness after whipping is 0.2N or more or less than -0.05N

[0049] <Evaluation of melting speed> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: Melts in the mouth much faster than the whipped cream of Comparative Example 3 4 points: Melts faster in the mouth than the whipped cream of Comparative Example 3 3 points: Melts in the mouth just as quickly as the whipped cream of Comparative Example 3 2 points: Melts in the mouth slower than the whipped cream of Comparative Example 3 1 point: Melts much slower than whipped cream 3

[0050] <Evaluation of melt-in-the-mouth (naturalness)> The whipped compound 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: ○: Melts in the mouth only once △: Melts in the mouth in two parts ×: The melting sensation is felt in two parts

[0051] <Evaluation of milk richness> Ten experienced panelists took the whipped compound creams obtained in the Examples and Comparative Examples and rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: 5 points: The richness of the milk is even stronger than that of the whipped cream in Example 7 (20% fresh cream). 4 points: The richness of the milk is felt as strongly as the whipped cream in Example 7 (20% fresh cream). 3 points: Slightly less intense than the whipped cream in Example 7 (20% fresh cream), but still has a rich milk flavor. 2 points: Compared to the whipped cream in Example 7 (20% fresh cream), it is more subdued and the richness of the milk is not as noticeable. 1 point: Compared to the whipped cream in Example 7 (20% fresh cream), the richness of the milk is barely noticeable.

[0052] <Overall rating> The evaluations of the concentrate stability (blob time), whipping properties (overrun, whipping time), hardness after whipping, melt-in-the-mouth feel (speed, naturalness), and milk richness were comprehensively evaluated according to the following criteria. A: A whipping time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a rating of 5 for hardness after whipping, a rating of 4.5 to 5 for melt-in-the-mouth (speed), a rating of ○ for melt-in-the-mouth (naturalness), and a rating of 4.5 to 5 for richness of milk. B: Does not meet the requirements of A, but satisfies the following: whipping time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 4 points or more, melt-in-the-mouth (speed) rated at 3.5 points or more, melt-in-the-mouth (naturalness) rated at ○ or △, and milk richness rated at 3.5 points or more. C: Does not meet the requirements of A and B, but has a whipping time of 30 minutes or more, an overrun of 110% or more, a whipping time of 5 to 7 minutes, a hardness rating of 3 points or more after whipping, a melt-in-the-mouth (speed) rating of over 3.0 points, a melt-in-the-mouth (naturalness) rating of ○ or △, and a milky richness rating of 3.0 points or more. D: Those that do not meet the requirements of E and fall into at least one of the following evaluation groups: a whipping time of 20 minutes or more but less than 30 minutes, an overrun of 90% or more but less than 110%, a whipping time of 7 minutes or more but less than 8.5 minutes, a hardness rating after whipping of 2 points, a melt-in-the-mouth (speed) rating of 2.0 points or more but less than 3.0 points, and a milk richness rating of 2.0 points or more but less than 3.0 points. E: A product that falls into at least one of the following evaluation groups: a whipping time of less than 20 minutes, an overrun of less than 90%, a whipping time of 8.5 minutes or more, a rating of 1 for hardness after whipping, a rating of less than 2.0 for melt-in-the-mouth (speed), a rating of x for melt-in-the-mouth (naturalness), and a rating of less than 2.0 for richness of milk.

[0053] (Production Example A1) Preparation of oil-in-water emulsified oil composition A1 According to the formulation in Table 1, 0.2 parts by weight of soybean lecithin, 0.06 parts by weight of polyglycerol mixed acid ester, and 0.03 parts by weight of polyglycerol behenate were added to an oil and fat mixture of 7.3 parts by weight of palm kernel oil, 18.2 parts by weight of palm mid-melting point fraction (PMF), and 11.5 parts by weight of palm olein, and the mixture was dissolved at 65°C to prepare an oil phase.

[0054] Separately, skim milk powder: 3.7 parts by weight, potassium caseinate: 0.5 parts by weight, lactose: 1.5 parts by weight, polyglycerin stearate (emulsifier A, HLB: 4.6, C 10 ~C 22 Saturated fatty acids: 99.4% by weight: 0.15 parts by weight, polyglycerol stearate (HLB: 11.6, C 10 ~C 22 0.05 parts by weight of saturated fatty acid (98.0% by weight) was dissolved in warm water at 60°C or higher so that the final composition would be the same as that in Table 1, to prepare an aqueous phase.

[0055] The oil and water phases were mixed and pre-emulsified for at least 20 minutes, then pulverized using a high-speed rotary emulsifier (M Technique Co., Ltd., "Clearmix") at a peripheral speed of 31.4 m / s. 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, filled into containers, and stored in a refrigerator at 5°C for 48 hours to obtain oil-in-water emulsified oil composition A1.

[0056] [Table 1]

[0057] (Production Example A2) Preparation of oil-in-water emulsified oil composition A2 According to Table 1, an oil-in-water emulsified oil composition A2 was obtained in the same manner as in Production Example A1, except that the ingredients were changed to palm kernel oil: 11.1 parts by weight, palm mid-melting point fraction (PMF): 15.9 parts by weight, and palm olein: 10.0 parts by weight.

[0058] (Production Example A3) Preparation of oil-in-water emulsified oil composition A3 According to Table 1, an oil-in-water emulsified oil composition A3 was obtained in the same manner as in Production Example A1, except that the ingredients were changed to palm kernel oil: 18.5 parts by weight, palm mid-melting point fraction (PMF): 11.3 parts by weight, and palm olein: 7.2 parts by weight.

[0059] (Production Example A4) Preparation of oil-in-water emulsified oil composition A4 According to Table 1, the amounts of palm kernel oil, palm mid-melting point fraction (PMF), and palm olein were changed to 9.4 parts by weight, 13.5 parts by weight, and 8.5 parts by weight, respectively, and 5.6 parts by weight of rapeseed oil was further added as another oil to form an oil-and-fat mixture. Except for this, and the amount of water was adjusted, an oil-in-water emulsified oil composition A4 was obtained in the same manner as in Production Example A1.

[0060] (Production Example A5) Preparation of oil-in-water emulsified oil composition A5 According to Table 1, the palm kernel oil was changed to 9.0 parts by weight, the palm mid-melting point fraction (PMF) was changed to 12.9 parts by weight, and the palm olein was changed to 8.1 parts by weight, and the amount of water was adjusted. In the same manner as in Production Example A1, an oil-in-water emulsified oil composition A5 was obtained.

[0061] (Production Example A6) Preparation of oil-in-water emulsified oil composition A6 According to Table 1, the palm kernel oil was changed to 13.5 parts by weight, the palm mid-melting point fraction (PMF) was changed to 19.3 parts by weight, and the palm olein was changed to 12.2 parts by weight, and the amount of water was adjusted. In the same manner as in Production Example A1, an oil-in-water emulsified oil composition A6 was obtained.

[0062] (Production Example B1) Preparation of oil-in-water emulsified oil composition B1 According to Table 1, an oil-in-water emulsified oil composition B1 was obtained in the same manner as in Production Example A1, except that the ingredients were changed to palm kernel oil: 3.7 parts by weight, palm mid-melting point fraction (PMF): 20.4 parts by weight, and palm olein: 12.9 parts by weight.

[0063] (Production Example B2) Preparation of oil-in-water emulsified oil composition B2 According to Table 1, an oil-in-water emulsified oil composition B2 was obtained in the same manner as in Production Example A1, except that the ingredients were changed to palm kernel oil: 29.6 parts by weight, palm mid-melting point fraction (PMF): 4.5 parts by weight, and palm olein: 2.9 parts by weight.

[0064] (Production Example B3) Preparation of oil-in-water emulsified oil composition B3 According to Table 1, the oil-in-water emulsified oil composition B3 was obtained in the same manner as in Production Example A1, except that the mixed oil did not contain palm mid-melting point fraction (PMF) and palm olein, but was changed to 25.5 parts by weight of palm kernel oil, and further mixed with 4.0 parts by weight of hardened palm kernel oil and 7.5 parts by weight of palm interesterified oil.

[0065] Although the term "Example 1" refers to an example, it is one of the comparative examples. (Example 1) Foaming Compound Cream A1 and Whipped Compound Cream A1 A foamable compound cream A1 was obtained by mixing the oil-in-water emulsified oil composition A1 obtained in Production Example 1 with fresh cream (milk fat content: 43%) in a weight ratio of 76:24. 4 kg of the obtained foamable compound cream A1 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS Type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped at high speed (380 rpm) until the hardness reached 0.30 N to obtain whipped compound cream A1. The obtained foamable compound cream A1 and whipped compound cream A1 were evaluated (stability of the concentrate, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and milk richness), and the results are summarized in Table 2.

[0066] [Table 2]

[0067] (Examples 2 to 6) Foaming compound creams A2 to A6 and whipped compound creams A2 to A6 Except for replacing oil-in-water emulsified oil composition A1 with oil-in-water emulsified oil compositions A2 to A6, foamable compound creams A2 to A6 and whipped compound creams A2 to A6 were obtained in the same manner as in Example 1. The foamable compound creams A2 to A6 and whipped compound creams A2 to A6 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 2.

[0068] (Comparative Examples 1 to 3) Foaming Compound Creams B1 to B3 and Whipped Compound Creams B1 to B3 Except for replacing oil-in-water emulsified oil composition A1 with oil-in-water emulsified oil compositions B1 to B3, foamable compound creams B1 to B3 and whipped compound creams B1 to B3 were obtained in the same manner as in Example 1. The foamable compound creams B1 to B3 and whipped compound creams B1 to B3 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 2. In all of Examples 1 to 6 and Comparative Examples 1 to 3 in Table 2, the content of phosphate in the entire foaming compound cream was 0.00 wt %, and the content of emulsifier A in the aqueous phase was 0.11 wt %.

[0069] The results summarized in Table 2 reveal the following. Examples 1 to 3 and Comparative Examples 1 and 2 reveal that, to achieve the effects of the present invention, a weight ratio of fat B / (fat A + fat B) of 0.45 to 0.82 is preferable, and that deviations from this weight ratio may result in poor stock solution stability and whipping properties, and may impair the hardness after whipping and the speed and naturalness of melting in the mouth. Examples 2 and 4 and Comparative Example 3 also reveal that a total content of fat A and fat B in the total fats excluding milk fat is preferably 80 to 100% by weight, and that a total content below 80% by weight may impair the speed of melting in the mouth. Examples 2, 5, and 6 reveal that the effects of the present invention are achieved when the fat content in the total foaming compound cream is in the range of 25 to 50% by weight.

[0070] (Production Example A7) Preparation of oil-in-water emulsified oil composition A7 According to Table 3, an oil-in-water emulsified oil composition A7, which is exactly the same as the oil-in-water emulsified oil composition A2, was prepared in the same manner as in Production Example A2.

[0071] [Table 3]

[0072] (Production Example A8) Preparation of oil-in-water emulsified oil composition A8 According to Table 3, an oil-in-water emulsified oil composition A8 was obtained in the same manner as in Production Example A2, except that the amount of polyglycerol stearate as emulsifier A was changed to 0.08 parts by weight and the amount of water was adjusted.

[0073] (Production Example A9) Preparation of oil-in-water emulsified oil composition A9 An oil-in-water emulsified oil composition A9 was obtained in the same manner as in Production Example A2, except that the amount of polyglycerol stearate (emulsifier A) was changed to 0.50 parts by weight and the amount of water was adjusted according to Table 3.

[0074] (Production Example A10) Preparation of oil-in-water emulsified oil composition A10 According to Table 3, an oil-in-water emulsified oil composition A10 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.08 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

[0075] (Production Example A11) Preparation of oil-in-water emulsified oil composition A11 According to Table 3, an oil-in-water emulsified oil composition A11 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.15 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

[0076] (Production Example A12) Preparation of oil-in-water emulsified oil composition A12 According to Table 3, an oil-in-water emulsified oil composition A12 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.50 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

[0077] (Production Example B4) Preparation of oil-in-water emulsified oil composition B4 According to Table 3, an oil-in-water emulsified oil composition B4 was obtained in the same manner as in Production Example A2, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.03 parts by weight and the amount of water was adjusted.

[0078] (Production Example B5) Preparation of oil-in-water emulsified oil composition B5 An oil-in-water emulsified oil composition B5 was obtained in the same manner as in Production Example A2, except that the amount of polyglycerol stearate (emulsifier A) was changed to 0.60 parts by weight and the amount of water was adjusted according to Table 3.

[0079] (Production Example B6) Preparation of oil-in-water emulsified oil composition B6 According to Table 3, an oil-in-water emulsified oil composition B6 was obtained in the same manner as in Production Example A2, except that emulsifier A was added to the oil phase instead of the aqueous phase.

[0080] (Example 7) Foaming Compound Cream A7 and Whipped Compound Cream A7 The oil-in-water emulsified oil composition A7 obtained in Production Example A7 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 80:20 to obtain a foamable compound cream A7. 4 kg of the obtained foamable compound cream A7 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS Type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped at high speed (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A7. The obtained foamable compound cream A7 and whipped compound cream A7 were evaluated (stability of the concentrate, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and milk richness), and the results are summarized in Table 4.

[0081] [Table 4]

[0082] (Examples 8 to 12) Foaming Compound Creams A8 to A12 and Whipped Compound Creams A8 to A12 Foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were obtained in the same manner as in Example 7, except that oil-in-water emulsified oil-and-fat composition A7 was replaced with oil-in-water emulsified oil-and-fat compositions A8 to A12. The obtained foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 4.

[0083] (Comparative Examples 4 to 6) Foaming Compound Creams B4 to B6 and Whipped Compound Creams B4 to B6 Foamable compound creams B4 to B6 and whipped compound creams B4 to B6 were obtained in the same manner as in Example 7, except that oil-in-water emulsified oil-and-fat composition A7 was replaced with oil-in-water emulsified oil-and-fat compositions B4 to B6. The obtained foamable compound creams B4 to B6 and whipped compound creams B4 to B6 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 4.

[0084] The results summarized in Table 4 reveal the following: Examples 7 to 12 and Comparative Examples 4 and 5 reveal that, to achieve the effects of the present invention, the content of emulsifier A is preferably 0.05 to 0.55 wt % of the total whipping compound cream, and that if it is outside this range, whipping properties may be impaired, the firmness after whipping may be lost, and the richness of the milk may be insufficient. Furthermore, Example 7 and Comparative Example 6 reveal that, to achieve the effects of the present invention, it is preferable to incorporate emulsifier A into the aqueous phase, and that if it is incorporated into the oil phase rather than the aqueous phase, whipping properties may be impaired, the firmness after whipping may be lost, and the richness of the milk may be insufficient.

[0085] (Production Example A13) Preparation of oil-in-water emulsified oil composition A13 According to Table 5, an oil-in-water emulsified oil composition A13 that is exactly the same as the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Examples A2 and A7.

[0086] [Table 5]

[0087] (Production Example A14) Preparation of oil-in-water emulsified oil composition A14 According to Table 5, an oil-in-water emulsified oil composition A14 was obtained in the same manner as in Production Example A2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) was replaced with 0.15 parts by weight of sucrose stearate (HLB: 3.0).

[0088] (Production Example A15) Preparation of oil-in-water emulsified oil composition A15 According to Table 5, an oil-in-water emulsified oil composition A15 was obtained in the same manner as in Production Example A2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) was replaced with 0.15 parts by weight of sucrose stearate (HLB: 5.0).

[0089] (Production Example B7) Preparation of oil-in-water emulsified oil composition B7 According to Table 5, an oil-in-water emulsified oil composition B7 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, was replaced with 0.15 parts by weight of polyglycerol stearate (HLB: 2.6), which does not fall under emulsifier A.

[0090] (Production Example B8) Preparation of oil-in-water emulsified oil composition B8 According to Table 5, an oil-in-water emulsified oil composition B8 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, was replaced with 0.15 parts by weight of polyglycerol stearate (HLB: 6.5), which does not fall under emulsifier A.

[0091] (Production Example B9) Preparation of oil-in-water emulsified oil composition B9 According to Table 5, an oil-in-water emulsified oil composition B9 was obtained in the same manner as in Production Example A2, except that 0.15 parts by weight of sucrose stearate (HLB: 7.0), which does not fall under the category of emulsifier A, was used in place of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

[0092] (Production Example B10) Preparation of oil-in-water emulsified oil composition B10 According to Table 5, instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A, polyglycerol oleate (HLB: 11.6, C), which does not correspond to emulsifier A and has a low saturated fatty acid content and a high unsaturated fatty acid content, was used. 10 ~C 22 An oil-in-water emulsified oil composition B10 was obtained in the same manner as in Production Example A2, except that 29.81 wt % saturated fatty acids and 70 wt % unsaturated fatty acids were used and the amount of water was adjusted.

[0093] (Example 13) Foaming Compound Cream A13 and Whipped Compound Cream A13 The oil-in-water emulsified fat and oil composition A13 obtained in Production Example A13 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 70:30 to obtain a foamable compound cream A13. 4 kg of the resulting foamable compound cream A13 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS Type 20"), the temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped at high speed (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A13. The resulting foamable compound cream A13 and whipped compound cream A13 were evaluated (concentrate stability, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and milk richness), and the results are summarized in Table 6.

[0094] [Table 6]

[0095] (Examples 14 and 15) Foaming Compound Creams A14 to A15 and Whipped Compound Creams A14 to A15 Foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were obtained in the same manner as in Example 13, except that oil-in-water emulsified oil-and-fat composition A13 was replaced with oil-in-water emulsified oil-and-fat compositions A14 to A15. The obtained foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 6.

[0096] (Comparative Examples 7 to 10) Foaming Compound Creams B7 to B10 and Whipped Compound Creams B7 to B10 Foamable compound creams B7 to B10 and whipped compound creams B7 to B10 were obtained in the same manner as in Example 13, except that oil-in-water emulsified oil composition A13 was replaced with oil-in-water emulsified oil compositions B7 to B10. The obtained foamable compound creams B7 to B10 and whipped compound creams B7 to B10 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 6.

[0097] The results summarized in Table 6 reveal the following: Examples 13 to 15 and Comparative Examples 7 to 9 reveal that, to achieve the effects of the present invention, an HLB value of 2.8 to 6.2 for emulsifier A is preferable, and that if the HLB value is outside this range, the stability of the concentrate and whipping properties may deteriorate, and the firmness after whipping may be impaired. Furthermore, Example 13 and Comparative Example 10 reveal that, when an emulsifier with a high amount of unsaturated fatty acids is added without adding emulsifier A, the firmness after whipping is impaired and an unpleasant taste is exhibited, and therefore, from the viewpoint of improving flavor, the content of the emulsifier with a high amount of unsaturated fatty acids in the entire whipping compound cream is preferably less than 0.02% by weight.

[0098] Furthermore, from the results summarized in Tables 4 and 6, the following was found. From Examples 7 to 15, the HLB was 2.8 to 6.2 and the C 10 ~C 22 It has been revealed that emulsifier A, which contains 70 to 100% by weight of saturated fatty acids based on the total weight of the constituent fatty acids, can achieve the effects of the present invention whether it is a polyglycerol fatty acid ester or a sucrose fatty acid ester, or both are used in combination.

[0099] (Production Example A16) Preparation of oil-in-water emulsified oil composition A16 According to Table 7, an oil-in-water emulsified oil composition A16 was obtained in the same manner as in Production Example A2, except that the palm kernel oil content was changed to 10.5 parts by weight and 0.6 parts by weight of hardened palm kernel oil was added.

[0100] [Table 7]

[0101] (Production Example A17) Preparation of oil-in-water emulsified oil composition A17 According to Table 7, an oil-in-water emulsified oil composition A17 was obtained in the same manner as in Production Example A2, except that the content of palm kernel oil was changed to 1.3 parts by weight and 9.8 parts by weight of palm kernel olein was added.

[0102] (Production Example A18) Preparation of oil-in-water emulsified oil composition A18 According to Table 7, an oil-in-water emulsified oil composition A18 was obtained in the same manner as in Production Example A2, except that the content of palm oil mid-melting point fraction was changed to 8.6 parts by weight and the content of palm olein was changed to 17.3 parts by weight.

[0103] (Production Example A19) Preparation of oil-in-water emulsified oil composition A19 According to Table 7, the palm olein content was changed to 11.8 parts by weight, the type of palm oil mid-melting point fraction was changed, and the amount added was changed to 14.1 parts by weight. An oil-in-water emulsified oil composition A19 was obtained in the same manner as in Production Example A2.

[0104] (Production Example A20) Preparation of oil-in-water emulsified oil composition A20 According to Table 7, the palm kernel oil content was changed to 11.5 parts by weight, the palm oil mid-melting point fraction content was changed to 16.5 parts by weight, the palm olein content was changed to 10.4 parts by weight, the polyglycerol mixed acid ester and lactose were not added, and the amount of water was adjusted. Except for this, an oil-in-water emulsified oil composition A20 was obtained in the same manner as in Production Example A2.

[0105] (Production Example B11) Preparation of oil-in-water emulsified oil composition B11 According to Table 7, the palm kernel oil content was changed to 10.9 parts by weight, the palm mid-melting point fraction content was changed to 15.6 parts by weight, the palm olein content was changed to 9.9 parts by weight, and 0.6 parts by weight of palm interesterified oil was added. Except for this, an oil-in-water emulsified oil composition B11 was obtained in the same manner as in Production Example A2.

[0106] (Production Example B12) Preparation of oil-in-water emulsified oil composition B12 According to Table 7, an oil-in-water emulsified oil composition B12 was obtained in the same manner as in Production Example A2, except that the palm kernel oil content was changed to 8.0 parts by weight and 3.1 parts by weight of hardened palm kernel oil was added.

[0107] (Production Example B13) Preparation of oil-in-water emulsified oil composition B13 According to Table 7, an oil-in-water emulsified oil composition B13 was obtained in the same manner as in Production Example A2, except that palm olein was not added, the content of palm oil mid-melting point fraction (ascent melting point: 26.8°C) was changed to 1.9 parts by weight, and 24.0 parts by weight of palm oil mid-melting point fraction (ascent melting point: 31.3°C) with a different ascent melting point was added.

[0108] (Example 16) Foaming Compound Cream A16 and Whipped Compound Cream A16 The oil-in-water emulsified fat and oil composition A16 obtained in Production Example A16 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 60:40 to obtain a foamable compound cream A16. 4 kg of the resulting foamable compound cream A16 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd., "CS Type 20"), the temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped at high speed (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A16. The resulting foamable compound cream A16 and whipped compound cream A16 were evaluated (stability of the concentrate, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 8.

[0109] [Table 8]

[0110] (Examples 17 to 19) Foaming Compound Creams A17 to A19 and Whipped Compound Creams A17 to A19 Foamable compound creams A17 to A19 and whipped compound creams A17 to A19 were obtained in the same manner as in Example 16, except that oil-in-water emulsified oil composition A16 was replaced with oil-in-water emulsified oil compositions A17 to A19. The obtained foamable compound creams A17 to A19 and whipped compound creams A17 to A19 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 8.

[0111] (Example 20) Foaming Compound Cream A20 and Whipped Compound Cream A20 A foamable compound cream A20 and a whipped compound cream A20 were obtained in the same manner as in Example 2, except that the blending ratio of oil-in-water emulsified oil composition A2 to fresh cream (milk fat content: 43% by weight) was changed to 60:40. The foamable compound cream A20 and whipped compound cream A20 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 8.

[0112] (Comparative Examples 11 to 13) Foaming Compound Creams B11 to B13 and Whipped Compound Creams B11 to B13 Foamable compound creams B11 to B13 and whipped compound creams B11 to B13 were obtained in the same manner as in Example 16, except that oil-in-water emulsified oil composition A16 was replaced with oil-in-water emulsified oil compositions B11 to B13. The obtained foamable compound creams B11 to B13 and whipped compound creams B11 to B13 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 8. In addition, in all of Examples 16 to 20 and Comparative Examples 11 to 13 in Table 8, the weight ratio of the fat content to the water content (fat / water) in the entire foaming compound cream was 0.49, and the phosphate content was 0.00 wt%.

[0113] The results summarized in Table 8 reveal the following. Example 16 and Comparative Example 11 reveal that in order to achieve the effects of the present invention, the content of interesterified oil in the total fats and oils is preferably less than 1% by weight, and if it is 1% by weight or more, the hardness after whipping and the quickness and naturalness of melting in the mouth may be impaired. Furthermore, Examples 16 to 18 and Comparative Example 12 reveal that in order to achieve the effects of the present invention, C 12 It was revealed that the slip melting point of the fat / oil A containing the following saturated fatty acids in an amount of 40% by weight or more of the total constituent fatty acids is preferably 23 to 30°C, and that if the slip melting point is outside this range, the stability of the concentrate and whipping properties may be deteriorated, and melting in the mouth may be delayed.16 ~C 22 It has been found that it is preferable that the S2U content in the entire fat B, which contains 40% by weight or more of saturated fatty acids of the above based on the total constituent fatty acids, is 45 to 70% by weight, and that the slip melting point of fat B is 23 to 30°C. If the values ​​are outside the above ranges, the hardness after whipping may be poor and the melting time in the mouth may be slow.

[0114] (Example 21) Foaming Compound Cream A21 and Whipped Compound Cream A21 A foamable compound cream A21 and a whipped compound cream A21 were obtained in the same manner as in Example 2, except that the blending ratio of oil-in-water emulsified oil composition A2 to fresh cream (milk fat content: 43% by weight) was changed to 58:42. The foamable compound cream A21 and the whipped compound cream A21 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of the milk), and the results are summarized in Table 9.

[0115] (Example 22) Foaming Compound Cream A22 and Whipped Compound Cream A22 A foamable compound cream A22 and a whipped compound cream A22 were obtained in the same manner as in Example 2, except that oil-in-water emulsified oil composition A20 was used instead of oil-in-water emulsified oil composition A2 and the blending ratio of fresh cream (milk fat content: 43% by weight) was changed to 70:30. The foamable compound cream A22 and whipped compound cream A22 obtained were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth (speed, naturalness), and richness of the milk), and the results are summarized in Table 9.

[0116] (Comparative Examples 14 and 15) Foaming Compound Creams B14 to 15 and Whipped Compound Creams B14 to 15 Foamable compound creams B14 to B15 and whipped compound creams B14 to B15 were obtained in the same manner as in Example 2, except that the blending ratio of oil-in-water emulsified oil composition A2 to fresh cream (milk fat content: 43%) was changed to 82:18 (Comparative Example 14) or 55:45 (Comparative Example 15). The obtained foamable compound creams B14 to B15 and whipped compound creams B14 to B15 were evaluated (stability of concentrate, whipping properties (overrun, whipping time), hardness, melt-in-the-mouth properties (speed, naturalness), and richness of milk), and the results are summarized in Table 9.

[0117] [Table 9]

[0118] The results summarized in Table 9 reveal the following: From Examples 2, 7, 13, 21, and 22 and Comparative Examples 14 to 15, it was revealed that in order to achieve the effects of the present invention, the milk fat content in the total fats and oils is preferably 22.5% by weight or more and less than 47% by weight, and that if it is below this range, the richness of the milk may be insufficient, and if it is above this range, whipping properties may deteriorate.

Claims

1. The foaming compound cream has an oil content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight, The foaming compound cream contains an emulsifier A in the aqueous phase in an amount of 0.05 to 0.55% by weight based on the total weight of the foaming compound cream, In the total oil and fat, the interesterified oil content is less than 1% by weight, and the milk fat content is 22.5% by weight or more and less than 47% by weight, Among the fats and oils, the total content of fats and oils A and B in the entire fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B / (fat A + fats and oils B) is 0.45 to 0.70, Foaming compound cream. Fats and oils A:C １２ An oil or fat containing the following saturated fatty acids in an amount of 40% by weight or more of the total constituent fatty acids, containing S2U in an amount of 0% by weight or more but less than 40% by weight of the total oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C. Oil B:C １６ ~C ２２ The fats and oils contain saturated fatty acids of the formula (I) in an amount of 40% by weight or more of the total constituent fatty acids, contain 45 to 70% by weight of S2U in the total fats and oils B, and have a slip melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C １０ ~C ２２ A sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of the above formula (1) based on the total amount of constituent fatty acids.

2. 2. The foaming compound cream of claim 1, wherein the milk fat is derived from fresh cream.

3. Whipped compound cream obtained by whipping the foaming compound cream according to claim 1 or 2.

4. A food product in which the whipped compound cream according to claim 3 is used as a sandwich, a topping, a filling, or a topping.

5. A method for producing a foaming compound cream, wherein the foaming compound cream has a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content, A method for producing a foamable compound cream, comprising: adding emulsifier A to water so that the emulsifier A content in the entire foamable compound cream is 0.05 to 0.55% by weight; stirring the mixture to dissolve the emulsifier A in the aqueous phase; adding an oil / fat mixture obtained by mixing oils A and B so that the total content of oils A and B in the entire fats is 42.4 to 77.5% by weight and the weight ratio of oils B / (oils A + oils B) is 0.45 to 0.70; pre-emulsifying the mixture; pulverizing the mixture; and subjecting the mixture to high-pressure treatment to obtain an oil-in-water emulsified oil / fat composition; and mixing and stirring fresh cream with the resulting oil / fat composition so that the milk fat content in the entire fats is 22.5% by weight or more and less than 47% by weight. Fats and oils A:C １２ An oil or fat containing the following saturated fatty acids in an amount of 40% by weight or more of the total constituent fatty acids, containing S2U in an amount of 0% by weight or more but less than 40% by weight of the total oil or fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C. Oil B:C １６ ~C ２２ The fats and oils contain saturated fatty acids of the formula (I) in an amount of 40% by weight or more of the total constituent fatty acids, contain 45 to 70% by weight of S2U in the total fats and oils B, and have a slip melting point of 23 to 30°C. Emulsifier A: HLB is 2.8 to 6.2, C １０ ~C ２２ A sucrose fatty acid ester and / or a polyglycerin fatty acid ester containing 70 to 100% by weight of saturated fatty acids of the above formula (1) based on the total amount of constituent fatty acids.

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