Whipped cream

Abstract

To provide a whipped cream that has high overrun and good body touch.SOLUTION: Provided is a whipped cream that has an overrun of 150% or more and contains polyglycerol condensed ricinoleic acid ester, where the whipped cream has a hardness of 20 to 100 gf. Provided is a whip cream that contains polyglycerol condensed ricinoleic acid ester of 0.001 to 1 mass%, where the whipped cream contains oil / fat of 20 to 55 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to whipped cream and whipped cream obtained by foaming whipped cream.

Background Art

[0002] Whipped cream with a high oil content (high fat content) is likely to be foamed to obtain whipped cream with a body feel. However, whipped cream with a high oil content that does not have a good taste may instead receive a negative evaluation of a heavy texture in terms of body feel. In addition, whipped cream with a high oil content has relatively poor emulsion stability (is prone to separation) and is difficult to incorporate overrun, so it is difficult to improve the texture by adjusting the overrun and reduce the calories per volume.

[0003] Whipped cream with a low oil content is likely to be foamed to obtain whipped cream with a high overrun. Whipped cream with a low oil content can further reduce the calories per volume due to a high overrun. However, whipped cream with a low oil content and a high overrun has a weak body feel (firmness) and tends to have a fluffy texture. Therefore, it may be felt that the taste is not good. There have been attempts to enhance the body feel after foaming of whipped cream with a low oil content by using fats and oils with a high solid fat content (for example, Japanese Patent Laid-Open No. 5-219887).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Whipped cream with a high overrun is desirable from the perspective of preventing lifestyle-related diseases because it allows for a reduction in calories per volume. However, it has been difficult to provide whipped cream with a high overrun and a good body.

[0006] The object of the present invention is to provide a whipped cream with high overrun and good body. [Means for solving the problem]

[0007] The inventors diligently studied to solve the above problems. As a result, they found that whipped cream containing polyglycerin condensed ricinoleate ester has a good body even with high overrun. This completed the present invention. That is, the present invention may take the following forms.

[0008] [1] Whipped cream having an overrun of 150% or more and containing polyglycerin condensed ricinoleate ester. [2] Whipped cream of [1] having a hardness of 20-100 gf. [3] Whipped cream containing 0.001 to 1% by mass of polyglycerin condensed ricinoleate ester. [4]Whipped cream of [1] or [2], or whipped cream of [3], containing 20-55% by mass of fats and oils. [5]Whipped cream containing 0.5% by mass or less of lecithin, one of [1], [2], or [4], or whipped cream of [3] or [4]. [6]Whipped cream containing 0.002-0.2% by mass of thickening polysaccharides, one of [1], [2], [4], or [5], or one of [3]-[5]. [7] One of the whipped creams from [1], [2], [4] to [6], or one of the whipped creams from [3] to [6], containing lauric oil and / or palm oil. [Effects of the Invention]

[0009] The present invention makes it possible to provide a whipped cream with high overrun and a good body. [Modes for carrying out the invention]

[0010] The present invention will now be described in detail. In this invention, A (numerical value) to B (numerical value) means A or greater and B or less. The preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" and "more preferred". Furthermore, the numerical ranges are illustrative examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be used, regardless of expressions such as "preferred" and "more preferred".

[0011] In the present invention, "cream" is a general term for fresh cream and fat and oil compositions used in conjunction with fresh cream, such as vegetable cream and compound cream. In other words, in the present invention, "cream" is a term that refers to fresh cream and its substitute fat and oil compositions, and is not limited to the cream defined in the Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), but includes whole milk fat cream, vegetable cream, compound cream, etc., with milk as the main ingredient.

[0012] In the present invention, whipped cream (foaming emulsion) is a cream that can be whipped (foamed, containing air bubbles). In the present invention, whipped cream is a cream that has been whipped (in an air-bubbly state). The whipped cream of the present invention may be an oil-in-water (O / W) or water-in-oil (W / O / W) emulsion with water as the outermost phase. However, forming a water-in-oil (W / O / W) emulsion requires a relatively large amount of polyglycerol condensed ricinoleate ester (hereinafter sometimes referred to as PGPR), so there is a possibility that the off-flavor of PGPR may be perceived. For this reason, the whipped cream of the present invention is preferably a foaming oil-in-water emulsion.

[0013] The whipped cream of the present invention contains polyglycerin condensed ricinoleate ester (hereinafter sometimes referred to as PGPR). The method for producing polyglycerin condensed ricinoleate ester is known, and for example, it can be obtained by the esterification reaction of ricinoleic acid, mainly obtained from castor oil, with polyglycerin. The polyglycerin portion of polyglycerin condensed ricinoleate ester is a mixture of multiple polyglycerins with different numbers of polymerized glycerins (degrees of polymerization), and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the mixture. The average degree of polymerization of the polyglycerin portion of the polyglycerin condensed ricinoleate ester contained in the whipped cream of the present invention is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0014] According to one aspect of the present invention, the polyglycerin condensed ricinoleate ester contained in the whipped cream may be a commercially available product. Examples of commercially available products that can be used as appropriate include SY Glister CR-310, CR-500, CR-ED, CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, 818H manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. Two or more types of polyglycerin condensed ricinoleate ester may be used in combination.

[0015] According to one aspect of the present invention, the content of polyglycerin condensed ricinoleate ester in the whipped cream is preferably 0.001 to 1% by mass, more preferably 0.01 to 0.5% by mass, even more preferably 0.015 to 0.24% by mass, even more preferably 0.025 to 0.2% by mass, still more preferably 0.04 to 0.12% by mass, especially more preferably 0.05 to 0.12% by mass, and most preferably 0.055 to 0.09% by mass. When the content of polyglycerin condensed ricinoleate ester is within the above range, the off-flavor of polyglycerin condensed ricinoleate ester is hardly noticeable. Furthermore, the whipped cream has a good body even with a high overrun.

[0016] The whipped cream of the present invention has an overrun of 150% or more. The overrun of the whipped cream is preferably 170-250%, more preferably 180-240%, even more preferably 190-230%, and especially preferably 200-220%. The overrun of the whipped cream is the percentage increase in volume of the whipped cream and is expressed by the following formula (1). The larger the overrun value, the greater the degree of foaming. The overrun may be measured using whipped cream having a product temperature of preferably about 5-10°C (more preferably about 7°C) in an environment of about 20°C. The temperature after whipping may be about 11-16°C. Overrun (%) = [(Amount of cream before whipping in a fixed volume - Amount of cream after whipping in a fixed volume) / (Amount of cream after whipping in a fixed volume)] × 100 (1)

[0017] According to one aspect of the present invention, the whipped cream preferably has a hardness of 20 to 100 gf. More preferably, the hardness of the whipped cream is 30 to 80 gf, and even more preferably 35 to 70 gf. The hardness (in gf) of the whipped cream can be measured, for example, using a rheometer (CREEP METER RE2-33005C (manufactured by Yamaden Co., Ltd.)) with whipped cream (product temperature approximately 12°C) filled into a cup for overrun measurement, under the conditions of an entry speed of 60 mm / min, an entry distance (depth) of 35 mm, and a plunger with a diameter of 20 mm. A hardness within the above range is a guideline for whipped cream with a good body.

[0018] According to one aspect of the present invention, the whipped cream preferably contains 20 to 55% by mass of fats and oils. More preferably, the fats and oils contained in the whipped cream are 30 to 48% by mass, even more preferably 32 to 42% by mass, and especially preferably 33 to 40% by mass. Even with a relatively high fat and oil content of 36% by mass or more, the whipped cream has a high overrun, so the calories per unit volume of cream are reduced. The fats and oils contained in the whipped cream include not only vegetable oils and oils blended as raw materials for whipped cream production, but also fats and oils contained in raw materials such as whole milk powder and fresh cream. For example, the fat and oil content of whipped cream containing 30% by mass of vegetable oil and 40% by mass of fresh cream with an oil content of 45% by mass is 48% by mass (= 30 + 40 × 0.45). The whipped cream may also contain milk fat in any proportion as fats and oils. However, the milk fat content in the whipped cream is preferably 0 to 48% by mass, more preferably 0 to 34% by mass, and even more preferably 0 to 20% by mass. The fat content of the whipped cream can be calculated from the raw material composition, or it can be measured and confirmed by known methods such as the Gerber method or the Lesegottlieb method.

[0019] According to one aspect of the present invention, the whipped cream preferably contains 25 to 50% by mass of vegetable oil. More preferably, the vegetable oil contained in the whipped cream is 30 to 47% by mass, and even more preferably 33 to 45% by mass. The vegetable oil contained in the whipped cream is not particularly limited as long as it is a vegetable oil suitable for consumption. The vegetable oil may be refined as appropriate to make it suitable for consumption. Examples of vegetable oils that can be used include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, etc., as well as mixtures of these oils, processed oils of these oils or mixtures (oils that have undergone one or more processing treatments such as transesterification, fractionation, hydrogenation, etc.). One or more types of vegetable oils may be appropriately selected and used. However, the vegetable oils preferably include lauric oils and / or palm oils.

[0020] The above-mentioned lauric acid-based oils are oils in which the lauric acid content is 30% by mass or more of the total amount of fatty acids constituting the oil. Examples of lauric acid-based oils include coconut oil, palm kernel oil, and babassu oil, as well as processed oils of these (those that have undergone one or more of the following treatments: hardening, transesterification, and fractionation). One or more types of lauric acid-based oils may be used. The lauric acid-based oils are preferably palm kernel oil, fractionated palm kernel oil, and hydrogenated oils thereof. The above-mentioned palm oils may be any of palm oil, fractionated palm oil, and processed oils of these (those that have undergone one or more of the following treatments: hardening, transesterification, and fractionation). Examples of palm-based oils include palm olein and palm stearin, which are one-stage fractionated palm oils; palm olein (palm super olein) and palm mid-fraction, which are two-stage fractionated palm olein oils; and palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated palm stearin oils. One or more types of palm-based oils may be used. The palm-based oils preferably contain palm mid-fraction (PMF) having an iodine value of 30 to 48.

[0021] According to one aspect of the present invention, the vegetable oil contained in whipped cream may contain transesterified oil obtained by transesterifying a mixed oil containing lauric oil and palm oil. The mixed oil preferably contains lauric oil and palm oil in a mass ratio of 30:70 to 65:35, more preferably in a mass ratio of 35:65 to 57:43, and still more preferably in a mass ratio of 38:62 to 52:48. The lauric oil contained in the mixed oil may be two or more types, and the palm oil may also be two or more types. The content of lauric acid in the total amount of constituent fatty acids of the transesterified oil is less than 30% by mass. One or more transesterified oils may be used.

[0022] According to one aspect of the present invention, when one or more selected from the above lauric oil, palm oil, and transesterified oil are used in the vegetable oil contained in whipped cream, the ratio of any one of the above three types of oils in the total content of the vegetable oil is preferably 50% by mass or more, more preferably 60 to 95% by mass, still more preferably 65 to 95% by mass, and even more preferably 70 to 90% by mass.

[0023] According to one aspect of the present invention, whipped cream may contain water, preferably 30 to 75% by mass, more preferably 40 to 70% by mass, and still more preferably 45 to 65% by mass. The water contained in whipped cream includes not only the water blended as water but also the water contained in the raw materials. For example, when a part of the raw materials contains starch syrup, the water contained in the starch syrup is also included in the water contained in the whipped cream. Also, the water used (blended) in whipped cream is not particularly limited as long as it is suitable for drinking purposes. For example, tap water, distilled water, mineral water, etc. can be used. The content (moisture) of water contained in whipped cream can be measured by a conventionally known method such as the normal pressure heating drying method or the Karl Fischer method.

[0024] According to one aspect of this disclosure, the whipped cream may contain other ingredients commonly used in whipped cream, in addition to polyglycerin condensed ricinoleate, oils and fats, and water. Examples of other ingredients include flavoring agents, sweeteners, emulsifiers other than polyglycerin condensed ricinoleate, stabilizers, etc. Examples of flavoring agents include dairy products such as whole milk powder, skim milk powder, fresh cream, whole milk concentrate, skim milk concentrate, fermented milk, condensed milk, yogurt, and cheese; egg products such as egg yolk powder and sweetened egg yolk; and various nuts, fruits, beans, and herbs such as cocoa powder, cocoa paste, matcha powder, strawberry powder, soy milk, coconut milk, and green juice. Sweeteners include sugars and sugar alcohols such as sucrose (sugar), maltose, glucose, fructose, liquid sugar, corn syrup, xylitol, and erythritol, as well as non-carbohydrate sweeteners such as aspartame, sucralose, acesulfame K, and thaumatin. Emulsifiers other than polyglycerin condensed ricinoleate esters include, for example, lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and polysorbates. Stabilizers include gums such as guar gum, locust bean gum, xanthan gum, gellan gum, and gum arabic, as well as corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, pectin, and salts such as phosphates. These other components may be used individually or in combination of two types.

[0025] According to one aspect of the present invention, the whipped cream preferably contains 0.5% by mass or less of lecithin. The lecithin content in the whipped cream is more preferably 0 to 0.3% by mass, even more preferably 0 to 0.1% by mass, and most preferably 0% by mass. The lecithin contained in the whipped cream of the present invention is not particularly limited as long as it is lecithin. However, in practical terms, it is lecithin derived from oilseed raw materials (soybeans, rapeseed, sunflowers, etc.) or chicken eggs. Examples of lecithin include crude egg yolk lecithin, crude soybean lecithin, desaccharified lecithin, fractionated lecithin, enzyme-treated lecithin, and hydrogenated lecithin. In the present invention, the lecithin content in the whipped cream means the net phospholipid content derived from lecithin. For example, if a whipped cream contains 0.4% by mass of crude soybean lecithin with a phospholipid content of 65% by mass, the lecithin content in the whipped cream is determined to be 0.26% by mass (= 0.4 × 0.65). Whipped cream has a high overrun even without containing the lecithin commonly used in whipped creams containing vegetable oils.

[0026] The phospholipid content in the above lecithin can be determined, for example, as the acetone-insoluble content. The acetone-insoluble content of lecithin can be determined, for example, as follows: Weigh 2 g of the sample into a beaker, add 300 ml of ice-cold acetone, stir thoroughly, and let stand for 30 minutes. Filter the supernatant by suction using a glass filter of known mass, and wash the insoluble matter three times with 30 ml of ice-cold acetone, transferring the entire amount of insoluble matter to the glass filter. Fill the glass filter with ice-cold acetone, suction, and then dry the glass filter under reduced pressure and measure its mass. The increase in mass of the glass filter is the mass of acetone-insoluble matter. (Mass of insoluble matter / Amount of sample) × 100 is the acetone-insoluble matter (mass%). Alternatively, the phospholipid content may be measured using the colorimetric method of the Japan Oil Chemists' Society's standard oil and fat analysis test method (2.4.11-1996) (conversion factor from phosphorus content: 25.4).

[0027] According to one aspect of the present invention, the whipped cream preferably contains 0.002 to 0.2% by mass of a thickening polysaccharide, more preferably 0.005 to 0.15% by mass of the thickening polysaccharide contained in the whipped cream, even more preferably 0.01 to 0.1% by mass, and most preferably 0.02 to 0.08% by mass. Examples of thickening polysaccharides include gellan gum, xanthan gum, locust bean gum, guar gum, carrageenan, celluloses (methylcellulose, hydroxymethylcellulose, etc.), agar, pectin, and the like. One or more types of thickening polysaccharides may be used. The thickening polysaccharides are preferably gums, and more preferably xanthan gum and / or guar gum.

[0028] The whipped cream of the present invention is not limited in form, as long as it contains PGPR and has an overrun of 150% or more. According to one aspect of the present invention, the whipped cream may be a foamed version of the whipped cream of the present invention described below. According to another aspect of the present invention, the whipped cream may be a foamed version of a mixture of whipped cream containing PGPR and whipped cream not containing PGPR. According to another aspect of the present invention, the whipped cream may be a foamed version of whipped cream containing PGPR after sugars and the like have been mixed in. According to another aspect of the present invention, the whipped cream may be a mixture of foamed and unfoamed whipped cream containing PGPR.

[0029] According to one aspect of the present invention, the pH of the whipped cream is preferably neutral. That is, the pH of the whipped cream is preferably around 5 to 8, more preferably around 5.5 to 7.5, and even more preferably around 6 to 7. When the pH of the whipped cream is within the above range, the overrun and the hardness of the cream tend to be stable. Furthermore, a sense of body can be obtained even with a high overrun. Note that the pH of the whipped cream is the pH of the whipped cream before foaming, or the pH of the aqueous phase obtained by emulsifying and breaking down the whipped cream by heating or the like.

[0030] To obtain the whipped cream of the present invention, conventionally known methods can be used for foaming. For example, the whipped cream placed in a bowl may be whipped by hand using a whisk, or it may be whipped using an electric whisk. Alternatively, it may be whipped using a large-capacity mixer. The whipped cream can be foamed without ice crystals (without using a freezer). The overrun (degree of foaming, air content) of the whipped cream is adjusted to 150% or more.

[0031] The whipped cream of the present invention is cream before foaming, and the requirements for whipped cream described above can be applied as appropriate, except for overrun and cream hardness. According to one aspect of the present invention, the whipped cream of the present invention may be the whipped cream of the present invention before foaming. That is, the whipped cream of the present invention can be obtained by foaming the whipped cream itself, or by adding a sweetener (such as sugars) to the whipped cream, which is a common way to use whipped cream.

[0032] According to one aspect of the present invention, the whipped cream contains lecithin in an amount of preferably 0.5% by mass or less, similar to whipped cream. This gives the whipped cream good emulsification stability. Furthermore, the fats and oils contained in the whipped cream are not limited to lecithin; emulsifiers other than polyglycerol condensed ricinoleic acid ester may be included in an amount of preferably 0-0.5% by mass, more preferably 0-0.2% by mass, even more preferably 0-0.1% by mass, and most preferably 0% by mass.

[0033] The method for producing whipped cream according to the present invention can be a conventionally known method. For example, an oil phase is prepared by melting fats and oils and dissolving or dispersing other oil-soluble components. On the other hand, an aqueous phase is prepared by dissolving or dispersing other water-soluble components in water. The prepared oil phase and aqueous phase are mixed and pre-emulsified. The whipped cream can then be produced by homogenizing the pre-emulsified emulsion. The emulsion may also be sterilized if necessary. The homogenization treatment may be pre-homogenization performed before sterilization, or post-homogenization performed after sterilization. Alternatively, a two-stage homogenization combining both pre-homogenization and post-homogenization may be performed. After the homogenization treatment, it is preferable to take steps of cooling and aging.

[0034] The whipped cream of the present invention is not limited in form, as long as it contains 0.001 to 1% by mass of polyglycerin condensed ricinoleate ester. According to one aspect of the present invention, the whipped cream may be a mixture of whipped cream containing PGPR and whipped cream not containing PGPR. Alternatively, the whipped cream may be a mixture of one or more whipped creams containing PGPR. However, the whipped cream is preferably made up of one type of PGPR-containing whipped cream, or a mixture of one type of PGPR-containing whipped cream and fresh cream.

[0035] The whipped cream or whipped cream of the present invention can be used for conventional whipped cream or whipped cream applications, such as in confectionery and bread making, cooking, and beverages. According to one aspect of the present invention, the whipped cream can be used as a topping or to mix into coffee jelly, mousse, pudding, etc. According to one aspect of the present invention, the whipped cream can be used, for example, as a topping, filling, or frosting on bakery foods such as cakes and bread, and can become an ingredient in composite foods. [Examples]

[0036] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to the contents of the following examples.

[0037] <Analysis method> • Whipped cream overrun 500g of whipped cream, warmed to 7°C, was mixed with 35g of sugar and whipped using a Hobart mixer (manufactured by Hobart Japan) at a medium speed of 2. The whipped cream was then packed into cups (OR cups) with a diameter of 4.5cm and a height of 5.8cm, and the overrun (percentage increase in cream volume) was calculated using the following formula (1). Overrun (%) = [(Mass of cream before whipping in a fixed volume - Mass of cream after whipping in a fixed volume) / (Mass of cream after whipping in a fixed volume)] × 100 (1) • Whipped cream consistency Using a rheometer (CREEP METER RE2-33005C (manufactured by Yamaden Co., Ltd.)), the hardness (in gf) of whipped cream at a temperature of approximately 12°C, which was cupped for overrun measurement, was measured under the following conditions: entry speed of 60 mm / min, entry distance (depth) of 35 mm, and a φ20 mm plunger disc.

[0038] <Oil and fat raw materials> Laurin-based oil A: Palm kernel oil (iodine value 18.1, lauric acid content 46.2% by mass, manufactured by Nisshin Oillio Group Ltd.) was used as lauric acid-based oil A. Laurin-based oils B: Superhydrogenated palm kernel oil (iodine value of 2 or less, lauric acid content of 46.0% by mass, manufactured by Nisshin Oillio Group Ltd.) was used as lauric acid-based oil B. Palm oil A: A palm oil melting point fraction (iodine value 45, manufactured by Nisshin Oillio Group, Ltd.) was used as palm oil A. Palm oil B: Palm oil (iodine value 52, manufactured by Nisshin Oillio Group, Ltd.) was used as palm-based oil B. Palm oil C: A randomly transesterified palm olein (iodine value 56) was used as palm-based oil C. Transesterified oil A: A randomly transesterified oil (lauric acid content 23.2% by mass) made from a mixture of 50 parts by mass of superhydrogenated palm oil and 50 parts by mass of superhydrogenated palm kernel oil was used as transesterified oil A.

[0039] <Emulsifier> • Polyglycerin condensed ricinoleate ester (product name: Sunsoft 818H, manufactured by Taiyo Kagaku Co., Ltd., average degree of polymerization of polyglycerin 6, abbreviation 818H) • Polyglycerin condensed ricinoleate ester (product name: Sunsoft 818JC, manufactured by Taiyo Kagaku Co., Ltd., average degree of polymerization of polyglycerin 3, abbreviation 818JC) • Polyglycerin condensed ricinoleate (Trade name: MYVATEX CHOCO, manufactured by Kerry, average degree of polymerization of polyglycerin unknown, abbreviation: Kerry) • Glycerin fatty acid ester (product name: Emulgy P-100, manufactured by Riken Vitamin Co., Ltd., main constituent fatty acid with 16-18 carbon atoms, monoester content of 95% or more, abbreviation: P-100) • Sorbitan fatty acid ester (product name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., main fatty acid: stearic acid, abbreviation: S-320YN) • Polyglycerin fatty acid ester (product name: SY Glister PS-5S, manufactured by Sakamoto Pharmaceutical Co., Ltd., hexaglycerin pentaester, HLB 4.5, abbreviation PS-5S) • Succinate monoglyceride (product name: Poem B-30, manufactured by Riken Vitamin Co., Ltd., succinate monoglyceride stearin type, abbreviation B-30) • Soy lecithin (product name: Basis LP-20, manufactured by Nisshin Oillio Group Ltd., acetone-insoluble content 90% by mass or more, abbreviation LP-20) • Sucrose fatty acid ester (product name: Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Corporation, main constituent fatty acids: stearic acid, HLB11, abbreviation: S-1170)

[0040] <Preparing Whipped Cream> Whipped creams for Examples 1-16 were prepared according to the formulations in Tables 1-3. That is, they were prepared according to the following manufacturing procedures (1)-(6). The pH of the prepared whipped cream was 6.6. For each of the prepared whipped creams, 7 parts by mass of sugar were added to 100 parts by mass of whipped cream and whipped using a tabletop whisk to prepare the whipped creams for Examples 1-16. The prepared whipped creams were stored at 7°C until flavor evaluation. (1) Oils and fats were mixed with oil phase components other than oils and fats to prepare an oil phase at 70°C. (2) Water was mixed with other aqueous phase components to prepare an aqueous phase at 70°C. (3) The oil phase was added to the aqueous phase and heated to 80°C while being stirred and emulsified. (4) Next, the material was homogenized using a homogenizer under a pressure of 6 MPa. (5) Subsequently, batch sterilization was performed at 85°C for 15 minutes. (6) The resulting emulsion was cooled by immersing it in ice water and then left to stand at 5°C for at least 12 hours.

[0041] [Table 1]

[0042] [Table 2]

[0043] [Table 3]

[0044] <Analysis and evaluation of whipped cream> For each of the whipped creams from Examples 1 to 16, the following analyses and evaluations were conducted to determine their whipping suitability. The results are shown in Tables 1 and 2.

[0045] 1. Emulsion stability 60g of each whipped cream from Examples 1-16 was weighed into a 100ml beaker, and the temperature was adjusted to 20°C. The mixture was stirred at 160rpm using a Three One Motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R at its tip), and the time (hr) until the foaming oil-in-water emulsion solidified and thickened (so-called "bloating") was measured. A longer time until the whipped cream solidified and thickened indicates higher emulsion stability.

[0046] 2. Overrun 500g of each whipped cream from Examples 1-16 was weighed out and its temperature was adjusted to 7°C. 35g of sugar was added, and the cream was whipped using a Hobart mixer (Hobart Japan) at medium speed 2 (approximately 120 rpm) until it reached soft peaks (10 minutes). Overrun and cream hardness were then measured.

[0047] 3. Creamy body feel The body of each whipped cream sample (Examples 1-16), whipped to 10 minutes, was evaluated according to the following criteria. Evaluation Criteria Rating: Excellent: Has a good body, melts very smoothly in the mouth, and is very good. Rating: Good: Has a good body, melts easily in the mouth, and is excellent. Rating △: Has body but is a bit heavy, or melts nicely in the mouth but lacks body. Rating ▲: Has body but is heavy, or melts well in the mouth but lacks body. Rating ×: Has body but is very heavy, or both melt-in-your-mouth and body are not good.

Claims

1. A whipped cream characterized by having an overrun of 150-230%, containing 0.015-0.06% by mass of polyglycerin condensed ricinoleate ester, and having a pH of 5-8.

2. The whipped cream according to claim 1, having a hardness of 20 to 100 gf.

3. The whipped cream for whipped cream according to Claim 1, comprising 0.015 to 0.06% by mass of polyglycerin condensed ricinoleate ester.

4. A whipped cream according to claim 1 or 2, or a whipped cream according to claim 3, containing 20 to 55% by mass of oil and fat.

5. A whipped cream according to any one of claims 1, 2, or 4, or a whipped cream according to claim 3 or 4, containing 0.5% by mass or less of lecithin.

6. A whipped cream according to any one of claims 1, 2, 4, or 5, or a whipped cream according to any one of claims 3 to 5, containing 0.002 to 0.2% by mass of a thickening polysaccharide.

7. A whipped cream according to any one of claims 1, 2, 4 to 6, or a whipped cream according to any one of claims 3 to 6, comprising lauric oil and / or palm oil.

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