Frozen foamable oil-in-water emulsified oil / fat composition

Abstract

The purpose of the present disclosure is to provide a frozen foamable oil-in-water emulsified oil / fat composition having excellent whipping properties after thawing and capable of providing smooth whipped cream with cool feeling.　This frozen foamable oil-in-water emulsified oil / fat composition contains sorbitan monostearate and an emulsifier (A) having a HLB of 7-17 inclusive, and the content of the sorbitan monostearate is 0.1-0.5 wt% in the entire frozen foamable oil-in-water emulsified oil / fat composition.

Description

Frozen foamable oil-in-water emulsified fat composition

[0001] The present invention relates to a freezing foamable oil-in-water emulsified oil composition.

[0002] In recent years, there has been a demand for extending the shelf life of food to reduce waste. Foamable oil-in-water emulsified oil and fat compositions are stored and distributed in a frozen state as a liquid product before whipping (hereinafter also referred to as a concentrate) in order to prevent flavor deterioration, maintain hygiene, and extend the shelf life. When a concentrate used at room temperature or low temperature is frozen, emulsion destruction occurs during the freezing process, resulting in a significant deterioration in quality. Therefore, concentrates for frozen storage and distribution are usually made to contain a large amount of sugar to prevent quality deterioration and make them freezable. However, when a concentrate containing a large amount of sugar is thawed in a cold atmosphere and then whipped, the resulting whipped cream becomes excessively sweet, resulting in a loss of cooling sensation.

[0003] Patent Document 1 discloses a whipped topping composition that has a pleasant mouthfeel, exhibits excellent freeze-thaw stability, and does not significantly lose these properties when whipped after a freeze-thaw cycle.

[0004] US Patent No. 5,949,999 discloses a whippable food product that is whippable after freezing and thawing and that is substantially free of fat-based emulsifiers.

[0005] Patent Document 3 discloses a food composition that contains overwhipped cream and liquid cream and has a cool and refreshing feeling.

[0006] Patent Document 4 discloses a foamable oil-in-water emulsion containing a specific amount of vegetable oil, the vegetable oil including oil A and oil B, and the vegetable oil having a UUU triglyceride content within a specific range. Oil A is a non-hydrogenated, non-esterified oil in which the proportion of lauric acid in the constituent fatty acids is within a specific range, and oil B is an interesterified oil in which the proportion of lauric acid in the constituent fatty acids is within a specific range.

[0007] JP 2015-533500 A JP 2010-535532 A JP 2021-052636 A JP 2020-130182 A

[0008] However, as shown in the examples, the whipped topping composition of Patent Document 1 contains 24% granulated sugar, making it very sweet, and has a high overrun of 292 to 312%, resulting in no cooling sensation. The whipable food product of Patent Document 2, as shown in the examples, has a high overrun of 260 to 360%, resulting in no cooling sensation. The food composition of Patent Document 3 does not mention freezing and storing the concentrate, and the inclusion of overwhipped cream does not sufficiently alleviate the gritty texture, resulting in a lack of smoothness. Patent Document 4 does not mention freezing and storing the foamable oil-in-water emulsion, and the high content of UUU triglycerides results in a low amount of fat crystals at eating temperatures, resulting in an insufficient cooling sensation.

[0009] An object of the present invention is to provide a frozen foamable oil-in-water emulsified oil composition which has excellent whipping properties after thawing and produces whipped cream that is smooth and has a cool feeling after whipping.

[0010] As a result of extensive research to solve the above problems, the present inventors have found that a frozen foamable oil-in-water emulsified oil composition containing a specific amount of sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less has excellent whipping properties after thawing and produces whipped cream that is smooth and has a cool feeling after whipping, and have completed the present invention.

[0011] Specifically, the present invention relates to a freezing foamable oil-in-water emulsified oil composition comprising sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less, wherein the content of the sorbitan monostearate is 0.1 to 0.5 wt % of the total freezing foamable oil-in-water emulsified oil composition.

[0012] According to the present invention, it is possible to provide a frozen foamable oil-in-water emulsified oil composition that has excellent whipping properties after thawing and produces smooth whipped cream with a cool feeling after whipping.

[0013] The present invention will be described in further detail below. A frozen foamable oil-in-water emulsified oil composition according to one embodiment of the present invention contains sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less, and the content of the sorbitan monostearate is 0.1 to 0.5 wt % of the total frozen foamable oil-in-water emulsified oil composition. Whipped cream is obtained by thawing and whipping the frozen foamable oil-in-water emulsified oil composition. The frozen foamable oil-in-water emulsified oil composition has excellent whipping properties after thawing, and the whipped cream has a smooth and cool feeling after whipping.

[0014] The foamable oil-in-water emulsified oil composition according to one embodiment of the present invention is frozen in a state before whipping and then thawed, and the emulsified state is not broken and an appropriate emulsified state is maintained, so that the composition does not thicken. Therefore, the whipping properties of the foamable oil-in-water emulsified oil composition after thawing are unchanged from those before freezing. Therefore, the composition can be stored frozen and distributed frozen in a state before whipping.

[0015] In the present disclosure, "frozen" refers to one of the three temperature ranges during delivery and storage, generally referred to as frozen, refrigerated (chilled), and room temperature, and may be a temperature low enough to freeze the food, for example, -60°C or higher and lower than 0°C.

[0016] (Emulsifier) ​​The freeze-foamable oil-in-water emulsified oil and fat composition contains sorbitan monostearate and an emulsifier (A).

[0017] The content of the sorbitan monostearate is preferably 0.1 to 0.5 wt %, more preferably 0.15 to 0.4 wt %, and even more preferably 0.2 to 0.35 wt %, of the total frozen foamable oil-in-water emulsified oil composition. If the content is less than 0.1 wt %, the emulsion stability of the frozen foamable oil-in-water emulsified oil composition during storage and transportation may decrease, and the viscosity of the foamable oil-in-water emulsified oil composition after cold thawing may increase, or the texture of the whipped cream may become poor, resulting in a poor smoothness. If the content is more than 0.5 wt %, the strange taste of sorbitan monostearate may be perceived, resulting in a poor flavor. It is preferable to use sorbitan monostearate as an emulsifier for the oil phase.

[0018] The emulsifier (A) has an HLB of 7 or more and 17 or less, excluding sorbitan monostearate. From the viewpoints of emulsion stability during storage and transportation of the frozen foamable oil-in-water emulsified oil composition and smoothness of whipped cream, the HLB of the emulsifier (A) is preferably 8 or more and 16 or less, more preferably 9 or more and 16 or less, and even more preferably 10 or more and 16 or less. Furthermore, the emulsifier (A) is preferably used as an emulsifier for the aqueous phase.

[0019] The content of the emulsifier (A) is preferably 0.01 to 0.2% by weight, more preferably 0.03 to 0.18% by weight, and even more preferably 0.05 to 0.15% by weight, of the total frozen foamable oil-in-water emulsified oil composition. By setting the content of the emulsifier (A) within this range, the frozen foamable oil-in-water emulsified oil composition has particularly excellent emulsion stability during storage and transportation, and the foamable oil-in-water emulsified oil composition also has excellent flavor after cold thawing.

[0020] The emulsifier (A) is not particularly limited as long as it has an HLB of 7 or more and 17 or less. Examples thereof include synthetic emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters (excluding sorbitan monostearate), and polysorbates, as well as naturally occurring emulsifiers including lecithins such as soybean lecithin, egg yolk lecithin, and fractionated lecithins thereof, and further modified lecithins such as enzymatically hydrolyzed lysolecithin, and milk-derived phospholipids, and at least one selected from these groups can be used.

[0021] From the viewpoints of achieving particularly excellent emulsion stability during storage and transportation of the frozen foamable oil-in-water emulsified oil composition and achieving even better smoothness in whipped cream, the emulsifier (A) is preferably a sucrose fatty acid ester and / or a polyglycerin fatty acid ester. Examples of fatty acids constituting the sucrose fatty acid ester include saturated fatty acids having 10 to 22 carbon atoms, with sucrose stearic acid ester being more preferred as the sucrose fatty acid ester. Furthermore, examples of fatty acids constituting the polyglycerin fatty acid ester include saturated fatty acids having 10 to 22 carbon atoms, with polyglycerin stearic acid ester being more preferred as the polyglycerin fatty acid ester. Furthermore, examples of polyglycerins constituting the polyglycerin fatty acid ester include polyglycerins having an average degree of polymerization of 3 to 10.

[0022] In the present disclosure, the term "emulsifier" includes lipophilic emulsifiers and hydrophilic emulsifiers, and the lipophilic emulsifier means an emulsifier that dissolves or disperses in oil, and its HLB may be approximately 0 to 9. The hydrophilic emulsifier means an emulsifier that dissolves or disperses in water, and its HLB may be approximately 7 to 20. The hydrophilic emulsifier is contained in the aqueous phase, and the lipophilic emulsifier is contained in the oil phase, and there are no particular limitations on the quantitative ratio of each.

[0023] One of the causes of the decrease in emulsion stability during storage and transportation of frozen foamable oil-in-water emulsified oil and fat compositions is emulsion destruction due to coarsening of fat crystals caused by long-term frozen storage of the foamable oil-in-water emulsified oil and fat composition. Sorbitan monostearate has the function of promoting the crystallization of fats and oils, and by using sorbitan monostearate as an emulsifier for the oil phase and the emulsifier (A) as an emulsifier for the aqueous phase, the emulsion destruction can be effectively suppressed, so that the foamable oil-in-water emulsified oil and fat composition after thawing has excellent whipping properties, and the whipped cream after whipping has a smoother and cooler feel.

[0024] The frozen foamable oil-in-water emulsified oil composition preferably further contains an emulsifier (B), from the viewpoints of achieving particularly excellent emulsion stability during storage and transportation of the frozen foamable oil-in-water emulsified oil composition and achieving even better smoothness of whipped cream.

[0025] The emulsifier (B) is a sucrose fatty acid ester having an HLB of 1 or more and less than 7. From the viewpoints of emulsion stability during storage and transportation of the frozen foamable oil-in-water emulsified oil composition and smoothness of whipped cream, the HLB of the emulsifier (B) is preferably 1 or more and 6 or less, more preferably 2 or more and 5 or less, and even more preferably 3 or more and 5 or less. Furthermore, the emulsifier (B) is preferably used as an emulsifier for the oil phase.

[0026] The content of the emulsifier (B) is preferably 0.01 to 0.1 wt %, more preferably 0.01 to 0.08 wt %, and even more preferably 0.02 to 0.07 wt %, of the total frozen foamable oil-in-water emulsified oil composition. By setting the content of the emulsifier (B) within this range, the frozen foamable oil-in-water emulsified oil composition has particularly excellent emulsion stability during storage and transportation, and the foamable oil-in-water emulsified oil composition also has excellent flavor after cold thawing.

[0027] (Oil Content) The frozen foamable oil-in-water emulsified oil composition contains an oil, and the oil content of the frozen foamable oil-in-water emulsified oil composition as a whole is preferably 25 to 40 wt %, more preferably 30 to 40 wt %, and even more preferably 35 to 40 wt %. When the oil content is 25 wt % or more, the whipping time is shorter and productivity is excellent, and when it is 40 wt % or less, the frozen foamable oil-in-water emulsified oil composition has excellent emulsion stability during storage and transportation, the foamable oil-in-water emulsified oil composition is less likely to increase in viscosity after cold thawing, and emulsification breakdown is less likely to occur after cold thawing, resulting in a finer, smoother texture of the whipped cream.

[0028] The oil content in the entire frozen foamable oil-in-water emulsified oil composition can be calculated from the blending amount of the raw material oil or fat, or can be measured by a known method, for example, the Gerber method or the Soxhlet extraction method.

[0029] The fats and oils are not particularly limited as long as they are edible, but examples include lauric fats and oils such as palm-based fats, palm kernel oils, and coconut oil; vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, sunflower oil, safflower oil, and olive oil; and animal fats and oils such as milk fat, beef tallow, lard, and fish oil. These fats and oils may also be processed by hardening, fractionation, interesterification, or the like, and at least one selected from these groups may be used. Among these, from the standpoints of raw material cost and physical properties, at least one selected from palm-based fats and oils and lauric fats and oils and oils processed by hardening, fractionation, interesterification, or the like is preferred, and milk fat is preferred from the standpoint of flavor. The fats and oils are contained in the oil phase of the frozen foamable oil-in-water emulsified fat and oil composition.

[0030] Lauric fats and oils are fats and oils that contain a large amount of lauric acid in the fatty acid composition that constitutes the fat and oil, and are not particularly limited, but examples thereof include fats and oils that contain 40% by weight or more of lauric acid based on the total amount of fatty acids that constitute the fat and oil.Specific examples include palm kernel oil and coconut oil extracted from palm kernels and coconuts, as well as those that have been subjected to processing such as hardening, fractionation, and interesterification.

[0031] Furthermore, from the viewpoint of obtaining better smoothness and a better cooling sensation of the whipped cream, the content of the lauric oil in the oil is preferably 70 to 100% by weight, more preferably 80 to 100% by weight, and even more preferably 90 to 100% by weight, of the total oil contained in the frozen foamable oil-in-water emulsified oil composition, because the heat of fusion absorbed by the oil when the whipped cream is eaten leads to a better cooling sensation.

[0032] (Water Content) The frozen foamable oil-in-water emulsified oil composition contains water, and the water content is preferably 35 to 45 wt %, more preferably 36 to 44 wt %, and even more preferably 37 to 43 wt % of the total frozen foamable oil-in-water emulsified oil composition. When the water content is 35 wt % or more, the frozen foamable oil-in-water emulsified oil composition has excellent emulsion stability during storage and transportation, the foamable oil-in-water emulsified oil composition is less likely to become viscous after cold thawing, and the whipped cream has a finer and smoother texture. When the water content is 45 wt % or less, the whipping time is shorter, resulting in excellent productivity, emulsification breakdown is less likely to occur after cold thawing, and the whipped cream has a finer and smoother texture.

[0033] The water content in the entire frozen foamable oil-in-water emulsified oil composition is the total content of the water contained in each raw material and the water added separately. It can be calculated from the blending amount of the water contained in each raw material and the water added separately, or it can be measured by a known method, for example, by the atmospheric pressure heat drying method or the Karl Fischer method.

[0034] (Carbohydrates) The frozen foamable oil-in-water emulsified oil-fat composition may contain a carbohydrate. When a carbohydrate is contained, the carbohydrate content is preferably 20 to 30 wt %, more preferably 20 to 25 wt %, and even more preferably 20 to 23 wt % of the total frozen foamable oil-in-water emulsified oil-fat composition. When the carbohydrate content is 20 wt % or more, the frozen foamable oil-in-water emulsified oil-fat composition has excellent emulsion stability during storage and transportation, the foamable oil-in-water emulsified oil-fat composition is less likely to become viscous after thawing, and the texture of the whipped cream is finer and smoother. In addition, a natural sweetness is more easily perceived. When the carbohydrate content is 30 wt % or less, the texture of the whipped cream is finer and smoother. In addition, a natural sweetness is more easily perceived.

[0035] The carbohydrate content in the entire frozen foamable oil-in-water emulsified oil composition can be calculated from the carbohydrate content in each raw material and the blending amount of the raw material, or can be measured by a known method, for example, by high performance liquid chromatography (HPLC).

[0036] One of the causes of the decrease in emulsion stability during storage and transportation of frozen foamable oil-in-water emulsified oil compositions is the destruction of emulsion at the oil droplet interface due to the coarsening of ice crystals caused by freezing the foamable oil-in-water emulsified oil composition. By adjusting the water and carbohydrate contents within suitable ranges, the destruction of emulsion can be effectively suppressed, and the foamable oil-in-water emulsified oil composition after thawing has better whipping properties, and the whipped cream after whipping has a smoother and cooler feel.

[0037] In the present disclosure, "carbohydrate" refers to carbohydrates (i.e., dietary fiber and sugars) that have a sweet taste, and does not include those that do not have a sweet taste (in other words, a sweetness level that is substantially 0).

[0038] The total sweetness value of the carbohydrates is preferably 6 to 15, more preferably 6 to 12, and even more preferably 6 to 9. When the total sweetness value is 6 or more, the texture of the whipped cream is finer and smoother, and a natural sweetness is felt. When the total sweetness value is 15 or less, the sweetness is not too strong, and a low, natural sweetness is felt.

[0039] The total sweetness value of the carbohydrates can be calculated for each type of carbohydrate contained in the frozen foamable oil-in-water emulsified oil-fat composition, and is the sum of the values ​​(sweetness inherent to carbohydrate × content (wt %) of the carbohydrate in the entire frozen foamable oil-in-water emulsified oil-fat composition / 100). It can be calculated based on the sweetness inherent to each carbohydrate contained in the frozen foamable oil-in-water emulsified oil-fat composition and the content of each carbohydrate identified by analysis or the like.

[0040] "Sweetness" is a parameter that indicates the intensity of sweetness of each carbohydrate compared to sucrose (cane sugar). A published value can be used as the inherent sweetness of a carbohydrate. It can also be determined by a trained sensory panelist conducting a sensory evaluation (two-point discrimination test) using a standard sweetness solution (20°C). Specifically, for example, the concentration of a carbohydrate solution with a sweetness equivalent to that of a sucrose (cane sugar) solution (e.g., 20°C, 5% by weight), which is a standard sweetness solution, can be identified, and the ratio of the concentration of the specified carbohydrate solution to the concentration of the standard sweetness solution can be used as the sweetness. This can be expressed by the formula below. The sweetness can be expressed as a relative value, with the sweetness of sucrose (cane sugar) set at 100. Sweetness = concentration of standard sweetness solution (wt%) / concentration of carbohydrate solution with a sweetness equivalent to that of the standard sweetness solution (wt%) × 100

[0041] The sweetness of each carbohydrate is as follows: lactose (milk sugar): 16, galactose: 32, glucose (grape sugar): 60, trehalose: 38, maltose: 35, sucrose: 100, fructose: 120, maltose syrup: 35, dextrin: 10, sorbitol: 65, lactitol: 34, and xylitol: 97.

[0042] The type of carbohydrate is not particularly limited as long as it has a sweetness level greater than 0. Examples include sugars, mixtures of sugars, derivatives, starch hydrolysates, and natural sweeteners such as honey and maple sugar. Examples of sugars include monosaccharides such as glucose (grape sugar), fructose (fruit sugar), galactose, xylose, and L-arabinose; disaccharides such as sucrose (cane sugar), lactose (milk sugar), maltose (malt sugar), trehalose, lactulose, and palatinose; and polysaccharides of trisaccharides or more such as oligosaccharides, raffinose, palatinose oligosaccharides, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylooligosaccharide dextrin, and dextrin. Examples of the sugar mixtures, derivatives, and starch hydrolysates include sugar alcohols such as sorbitol, maltitol, lactitol, erythritol, mannitol, and xylitol; white sugar; granulated sugar; powdered sugar; maltose syrup; enzyme-saccharified starch syrup; reduced starch syrup; isomerized liquid sugar; sucrose-bound starch syrup; reducing sugar; reduced palatinose; and reduced lactose.

[0043] The carbohydrate preferably contains both a carbohydrate having a solubility of less than 40 g / 100 ml in water at 20°C and a carbohydrate having a solubility of 40 g / 100 ml or more in water at 20°C, as this makes the whipped cream smoother and gives it a low, natural sweetness.

[0044] Among carbohydrates having a solubility of 40 g / 100 ml or more in water at 20° C., a solubility of 60 g / 100 ml or more in water at 20° C. is more preferred. This is because the whipped cream will be smoother, have a low sweetness and a natural sweetness, and sugar crystallization and blocking caused by freezing the foamable oil-in-water emulsified oil composition before whipping can be effectively suppressed, making the whipped cream less likely to become grainy when eaten after thawing and whipping. Furthermore, the upper limit of the solubility is not particularly limited, but from the viewpoint of obtaining a better cooling sensation, it may be, for example, 80 g / 100 ml or less.

[0045] Examples of carbohydrates having a solubility in water at 20°C of less than 40 g / 100 ml include lactose (milk sugar), galactose, galactooligosaccharides, erythritol, etc., and of these, from the viewpoint of cost, at least one carbohydrate selected from the group consisting of lactose and galactose is preferred, with lactose being more preferred.

[0046] Examples of carbohydrates having a solubility of 40 g / 100 ml or more in water at 20°C include glucose (grape sugar), fructose (fruit sugar), trehalose, maltose (malt sugar), sucrose (cane sugar), sorbitol, lactitol, xylitol, etc. Among these, from the viewpoint of providing a more excellent cooling sensation, at least one carbohydrate selected from the group consisting of glucose, trehalose, maltose, sucrose, and sorbitol is preferred, and trehalose is more preferred.

[0047] The solubility of each carbohydrate in water at 20°C is shown below: lactose (milk sugar): 8g / 100ml, galactose: 10.3g / 100ml, glucose (grape sugar): 49g / 100ml, trehalose: 68.9g / 100ml, maltose: 108g / 100ml, sucrose: 201.9g / 100ml, fructose: 375g / 100ml, sorbitol: 220g / 100ml, lactitol: 55g / 100ml, and xylitol: 61g / 100ml.

[0048] It is more preferable that the carbohydrate having a solubility in water at 20°C of less than 40 g / 100 ml is at least one carbohydrate selected from the group consisting of lactose and galactose, and that the carbohydrate having a solubility of 40 g / 100 ml or more at 20°C is at least one carbohydrate selected from the group consisting of glucose, trehalose, maltose, sucrose, and sorbitol. This is because whipped cream is smoother and has a low sweetness and natural sweetness, sugar crystallization and blocking due to freezing of the foamable oil-in-water emulsified oil composition before whipping can be effectively suppressed, and the whipped cream is less likely to become grainy when eaten after thawing and whipping. It is also preferable in terms of procurement cost as it is in stable supply and easy to obtain.

[0049] When dextrin is used, the DE of the dextrin is preferably 2 to 50. When maltose syrup is used, the DE of the maltose syrup is preferably 40 to 55. DE is an abbreviation for dextrose equivalent, and is a value that indicates the saccharification rate of starch. DE can be measured by the LANE-EYNON method.

[0050] The frozen foamable oil-in-water emulsified oil composition may further contain, as necessary, proteins, thickeners, flavoring agents, shelf life improvers, colorants, flavoring agents, salts, vitamins, minerals, antioxidants, and other food ingredients.

[0051] The protein is not particularly limited, but examples thereof include milk protein, egg protein, soy protein, wheat protein, pea protein, etc. At least one protein selected from these groups is preferred, and among these, milk protein is more preferred from the viewpoint of flavor. The protein is contained in the aqueous phase.

[0052] The milk protein is a general term for proteins derived from milk, and is found in large amounts in raw milk, cow's milk, and dairy products. Examples of the milk protein include casein, total milk protein, whey protein, and salts or concentrates thereof, such as calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, and milk protein concentrate. At least one selected from these groups can be used. The milk protein source may be the milk protein itself, or raw milk, cow's milk, or dairy products containing the milk protein.

[0053] Examples of the dairy product include skim milk powder, skim milk, concentrated skim milk, buttermilk, buttermilk powder, whole milk powder, concentrated whole milk, sweetened condensed milk, unsweetened condensed milk, cheese, whey powder, and the like, and at least one selected from these groups can be used.

[0054] The protein content is preferably 0.2 to 3 wt %, more preferably 0.5 to 3 wt %, and even more preferably 0.5 to 2.5 wt %, of the total frozen foamable oil-in-water emulsified oil composition in terms of solid content. By setting the protein content within this range, the emulsion stability of the frozen foamable oil-in-water emulsified oil composition during storage and transportation is further improved.

[0055] Examples of the thickener include thickening polysaccharides that do not exhibit a sweet taste (in other words, the sweetness level is substantially zero), such as gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan including κ-carrageenan, ι-carrageenan, and λ-carrageenan, locust bean gum, gum arabic, carboxymethylcellulose, hydroxymethylcellulose, crystalline cellulose, and microcrystalline cellulose, each of which has an acyl group, and at least one selected from this group can be used.

[0056] The content of the thickener is preferably 0.005 to 0.2 wt %, more preferably 0.01 to 0.15 wt %, and even more preferably 0.015 to 0.1 wt %, based on the total frozen foamable oil-in-water emulsified oil composition. κ-Carrageenan is preferred because the foamable oil-in-water emulsified oil composition after thawing has excellent whipping properties and produces smoother whipped cream with a cooler feel after whipping. The content of κ-carrageenan is preferably 0.005 to 0.1 wt %, more preferably 0.01 to 0.08 wt %, and even more preferably 0.015 to 0.06 wt %, based on the total frozen foamable oil-in-water emulsified oil composition. The thickener is contained in the aqueous phase.

[0057] The flavoring agent may be at least one selected from the group consisting of raw milk, cow's milk, and dairy products obtained by enzymatic decomposition, heating, separation, fractionation, etc. The flavoring agent is contained in the aqueous phase.

[0058] The shelf life extender may be at least one selected from the group consisting of glycine, sodium acetate, lysozyme, potassium sorbate, and the like, which can be used for food applications. The shelf life extender is contained in the aqueous phase.

[0059] The coloring agent may be any coloring agent that can be used for food applications, regardless of whether it is a natural or artificial ingredient, and at least one selected from these groups may be used. If the coloring agent is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0060] The flavoring agent may be any of natural and artificial ingredients that can be used in food applications, and at least one selected from these groups may be used. If the flavoring agent is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0061] The salts are not particularly limited as long as they are salts commonly used in foods, and examples thereof include sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, sodium bicarbonate, potassium bicarbonate, trisodium phosphate, disodium hydrogen phosphate, sodium hexametaphosphate, etc. At least one salt selected from this group can be used. The salts are contained in the aqueous phase.

[0062] Examples of the vitamins include those that can be used for food applications and contain as main components vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, and vitamin K, and at least one selected from these groups can be used. If the vitamin is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0063] Examples of the minerals include zinc, potassium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine, and phosphorus, and at least one mineral classified as a food and / or food additive containing these components can be used. The minerals are contained in the aqueous phase.

[0064] The antioxidant may be at least one selected from the group consisting of antioxidants that are useful for food applications and contain antioxidants such as vitamin E, rosemary extract, and enokitake mushroom extract as their main components. If the antioxidant is lipophilic, it is contained in the oil phase, and if it is hydrophilic, it is contained in the aqueous phase.

[0065] The particle size D50 (median size) of the fat globules contained in the frozen foamable oil-in-water emulsified oil composition is preferably 0.7 to 2.0 μm, more preferably 0.9 to 1.7 μm, and even more preferably 1.0 to 1.5 μm. By setting the fat globule particle size D50 (median size) within the above range, the whipping time of the foamable oil-in-water emulsified oil composition after thawing becomes preferable, and the texture of the whipped cream after whipping is improved, with further improved smoothness. Note that the fat globules also include fat globule aggregates.

[0066] The particle size D90 of the fat globules contained in the frozen foamable oil-in-water emulsified oil composition is preferably 0.8 to 2.5 μm, more preferably 0.9 to 2.4 μm, and even more preferably 1.2 to 2.3 μm. By setting the fat globule particle size D90 within the above range, the whipping time of the foamable oil-in-water emulsified oil composition after thawing becomes preferable, and the texture of the whipped cream after whipping is improved, with further improved smoothness. Note that the fat globules also include fat globule aggregates.

[0067] The standard deviation of the fat globule particle size distribution is preferably 0.1 to 0.5 μm, more preferably 0.2 to 0.45 μm, and even more preferably 0.3 to 0.4 μm. By setting the standard deviation of the fat globule particle size distribution within the above range, the fat globules in the foamable oil-in-water emulsified oil composition will have an appropriate variation in size, the whipping time will be preferable, and the texture of the whipped cream after whipping will be improved, with further improved smoothness.

[0068] The particle size of the fat globules in the frozen foamable oil-in-water emulsified oil composition and the standard deviation of the particle size distribution can be measured for the thawed frozen foamable oil-in-water emulsified oil composition using a laser diffraction / scattering particle size distribution analyzer "LA-960V2" (manufactured by Horiba, Ltd.) That is, after stirring the foamable oil-in-water emulsified oil composition to make it uniform, about 0.1 g of the composition is taken and placed in a measuring vessel containing about 250 ml of water, and the mixture is stirred for 1.7 seconds. －１ The mixture can be stirred at 1000 kJ / min to disperse uniformly before measurement.

[0069] The viscosity of the frozen foamable oil-in-water emulsified oil composition at 5°C is preferably 50 to 1000 mPa·s, more preferably 60 to 700 mPa·s, even more preferably 100 to 400 mPa·s, and particularly preferably 130 to 400 mPa·s. By setting the viscosity at 5°C within this range, the whipping time becomes preferable and productivity is improved, and the texture of the whipped cream after whipping is improved, further improving smoothness. The viscosity can be measured using a Brookfield viscometer ("BMII type viscometer" manufactured by Toki Sangyo Co., Ltd.) for the frozen foamable oil-in-water emulsified oil composition after thawing.

[0070] From the viewpoint of obtaining better smoothness and a better cooling sensation of the whipped cream, the overrun of the whipped cream is preferably 70 to 200%, more preferably 80 to 180%, even more preferably 90 to 170%, and particularly preferably 100 to 160%. The overrun of the whipped cream is calculated by the following formula: Overrun (%) = [(weight of foamable oil-in-water emulsified oil composition per unit volume) - (weight of whipped cream per unit volume)] / (weight of whipped cream per unit volume) x 100

[0071] A method for producing a freezing foamable oil-in-water emulsified oil composition according to one embodiment of the present invention will be described.

[0072] First, the lipophilic emulsifier and other lipophilic raw materials are mixed with melted oil and fat at 50 to 70°C, and the mixture is stirred and dissolved while maintaining the temperature at 50 to 70°C to prepare an oil phase.

[0073] Meanwhile, a carbohydrate, and if necessary, the hydrophilic emulsifier and other hydrophilic ingredients are mixed in warm water at 50 to 70°C, and the mixture is stirred and dissolved while maintaining the temperature at 50 to 70°C to prepare an aqueous phase.

[0074] A foamable oil-in-water emulsified oil composition can be obtained by a method comprising homogenizing a mixture of the oil phase and the aqueous phase, preferably by adding the oil phase to the aqueous phase while stirring.

[0075] Furthermore, the frozen foamable oil-in-water emulsified oil composition according to one embodiment of the present invention can be obtained by a method comprising freezing the foamable oil-in-water emulsified oil composition.

[0076] On the other hand, in producing a foamable oil-in-water emulsified oil composition, it is preferable to sequentially carry out the steps of pre-emulsifying a mixture of the oil phase and the aqueous phase, homogenizing (1), pre-heating, sterilizing, pre-cooling, homogenizing (2), and cooling.

[0077] The preliminary emulsification can be carried out, for example, by stirring a mixture of the oil phase and the aqueous phase using a stirring mixer. The mixture is preferably obtained by adding the oil phase to the stirred aqueous phase and mixing them.

[0078] In the homogenization (1) carried out before sterilization, the pressure is preferably 2 to 8 MPa in the first stage and 1 to 4 MPa in the second stage, and more preferably 2 to 4 MPa in the first stage and 1 to 2 MPa in the second stage.

[0079] In the homogenization (2) carried out after sterilization, the pressure is preferably 3 to 15 MPa in the first stage and 1 to 5 MPa in the second stage, and more preferably 4 to 9 MPa in the first stage and 2 to 3 MPa in the second stage.

[0080] Pre-cooling refers to cooling the mixture after sterilization to a product temperature of 35 to 70° C. Pre-cooling after homogenization (1) and cooling after homogenization (2) may be performed within a temperature range that does not result in freezing, for example, cooling to a temperature of 3 to 10° C. It is preferable to use a plate-type cooler or the like for each step.

[0081] The method for freezing the foamable oil-in-water emulsified oil composition is not particularly limited. For example, it may be frozen to −15° C. or below, and from the viewpoint of maintaining quality, it is preferable to freeze it quickly at −35 to −40° C.

[0082] The method for thawing the frozen foamable oil-in-water emulsified oil composition is not particularly limited, but it is preferable to thaw it at 1 to 5°C for 12 to 48 hours, for example.

[0083] The whipped cream according to one embodiment of the present invention is obtained by whipping the foamable oil-in-water emulsified oil composition obtained by thawing the frozen foamable oil-in-water emulsified oil composition using a mixer such as an open whipper or a closed continuous whipping machine until it reaches an appropriate hardness suitable for the intended use such as a topping, nappe, sandwich, etc.

[0084] The foamable oil-in-water emulsified oil composition obtained by thawing the frozen foamable oil-in-water emulsified oil composition has excellent whipping properties, and the whipped cream after whipping has a smooth and cool feeling, so that the whipped cream having a smooth and cool feeling can be provided even in places where a long transportation time is required.

[0085] The following items list preferred embodiments of the present disclosure, but the present invention is not limited to them. [Item 1] A freezing-foamable oil-in-water emulsified oil-fat composition containing sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less, wherein the content of the sorbitan monostearate is 0.1 to 0.5 wt% of the total freezing-foamable oil-in-water emulsified oil-fat composition. [Item 2] The freezing-foamable oil-in-water emulsified oil-fat composition according to Item 1, wherein the emulsifier (A) is a sucrose fatty acid ester and / or a polyglycerin fatty acid ester. [Item 3] The freezing-foamable oil-in-water emulsified oil-fat composition according to Item 1 or 2, wherein the content of the emulsifier (A) is 0.01 to 0.2 wt%. [Item 4] The frozen foamable oil-in-water emulsified oil and fat composition according to any one of Items 1 to 3, further comprising 0.01 to 0.1 wt % of an emulsifier (B), wherein the emulsifier (B) is a sucrose fatty acid ester having an HLB of 1 or more but less than 7. [Item 5] The frozen foamable oil-in-water emulsified oil and fat composition according to any one of Items 1 to 4, wherein the content of lauric oils and fats in the total oil content contained in the frozen foamable oil-in-water emulsified oil and fat composition is 70 to 100 wt %. [Item 6] A foamable oil-in-water emulsified oil and fat composition obtained by thawing the frozen foamable oil-in-water emulsified oil and fat composition according to any one of Items 1 to 5. [Item 7] A whipped cream obtained by whipping the foamable oil-in-water emulsified oil and fat composition according to Item 6.

[0086] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0087] The raw materials used in the examples and comparative examples are as follows: 1) "Palm kernel oil" manufactured by Kaneka Corporation [lauric fat] 2) "Extremely hardened palm kernel oil" manufactured by Kaneka Corporation [lauric fat] 3) "Yelkin TS" soybean lecithin manufactured by ADM Corporation 4) "Poem S-60V" sorbitan monostearate manufactured by Riken Vitamin Co., Ltd. [HLB: 5.1] 5) "Ryoto Sugar Ester S-570" sucrose stearate manufactured by Mitsubishi Chemical Corporation [HLB: 5] 6) "Ryoto Sugar Ester S-170" sucrose stearate manufactured by Mitsubishi Chemical Corporation [HLB: 1] 7) "Emulgy MS" monoglycerin stearate manufactured by Riken Vitamin Co., Ltd. [HLB: 4.3] 8) Sakamoto Pharmaceutical Co., Ltd., "SY Glystar MS-3S" tetraglycerin monostearate ester [HLB: 8.4] 9) Taihei Chemical Industry Co., Ltd., "disodium hydrogen phosphate" 10) Taihei Chemical Industry Co., Ltd., "trisodium phosphate" 11) Taihei Chemical Industry Co., Ltd., "sodium metaphosphate" sodium hexametaphosphate 12) Mitsubishi Chemical Corporation, "Ryoto Sugar Ester S-1170" sucrose stearate ester [HLB: 11] 13) Kao Corporation, "Emersol S-120V" polysorbate 60 [HLB: 14.9] 14) Sakamoto Pharmaceutical Co., Ltd., "SY Glystar MS-5S" hexaglycerin monosterate ester [HLB: 11.6] 15) "Buttermilk Powder" manufactured by Yotsuba Dairy Co., Ltd. [Oil content: 7.3% by weight as milk fat, carbohydrates: 50.1% by weight as lactose, protein: 31.0% by weight, moisture: 4% by weight] 16) Fonterra Co-operative Group Ltd.1) "Sodium Caseinate 180" sodium caseinate manufactured by San-Ei Gen F.F.I. Co., Ltd. [carbohydrates: 0.2% by weight as lactose, protein: 91.4% by weight, moisture: 4.2% by weight] 2) "WPC80" whey protein concentrate manufactured by Warrnambool Cheese & Butter Factory Company Holdings Limited [carbohydrates: 3.5% by weight as lactose, protein: 76.5% by weight, moisture: 8% by weight] 3) "SAN-EI GEN F.F.I." xanthan gum manufactured by San-Ei Gen F.F.I. Co., Ltd. 4) "CESAGUM LN-1 / 200" locust bean gum manufactured by San-Ei Gen F.F.I. Co., Ltd. 5) "Lactose" lactose manufactured by Hilmar Cheese Co. [carbohydrates: 99.8% by weight, moisture: 0.2% by weight, sweetness: 16] 21) "Treha" trehalose manufactured by Hayashibara Co., Ltd. [Carbohydrate: 90.2% by weight, Water: 9.8% by weight, Sweetness: 38]; 22) "MR25-50" maltose syrup manufactured by Showa Sangyo Co., Ltd. [DE: 43-49, Carbohydrate: 75.4% by weight, Water: 24.6% by weight, Sweetness: 35]; 23) "FNGMS" granulated sugar manufactured by Fuji Nippon Seito Co., Ltd. [Carbohydrate: 100% by weight, Sweetness: 100]; 24) "J-SPD" dextrin manufactured by Showa Sangyo Co., Ltd. [DE: 13, Carbohydrate: 97.6% by weight, Water: 2.4% by weight, Sweetness: 10].

[0088] <Particle size distribution: particle diameter (D50, D90), standard deviation> The D50 (median diameter) of the fat globules (oil droplets) in the frozen foamable oil-in-water emulsified oil composition is the particle diameter corresponding to 50% of the cumulative distribution curve on a volume basis, measured using a laser diffraction / scattering particle size distribution analyzer LA-960V2 (Horiba Seisakusho Co., Ltd.). D90 is the particle diameter corresponding to 90% of the cumulative distribution curve on a volume basis. In the case of a normal distribution, the standard deviation (STD) is a value such that 68.27% of the total falls within ±1 STD and 95.45% falls within ±2 STD.

[0089] <Viscosity> The foamable oil-in-water emulsified oil compositions obtained in the Examples and Comparative Examples were stored frozen at −18° C. for 30 days, and then refrigerated and thawed at 5° C. for 1 day, and then the viscosity was measured using a Brookfield viscometer (BMII type viscometer manufactured by Toki Sangyo Co., Ltd.).

[0090] <Whipability: Whipping Time> The foamable oil-in-water emulsified oil compositions obtained in the Examples and Comparative Examples were stored frozen at -18°C for 30 days, then thawed in a refrigerator at 5°C for 1 day, and 500 g of each was whipped at second speed in a Hobart Mixer N-50 (manufactured by Hobart Japan Co., Ltd.) until the mixture was stiff enough to form peaks (a suitable stiffness for topping), and the whipping time was recorded as the whipping time to obtain whipped cream. Note that the whipping time measured by this method is preferably 2 minutes 40 seconds or more and 9 minutes 00 seconds or less.

[0091] <Overrun> The foamable oil-in-water emulsified oil and fat compositions obtained in the Examples and Comparative Examples were stored frozen at -18°C for 30 days, thawed in a refrigerator at 5°C for 1 day, and then 500 g of the compositions were whipped at second speed in a Hobart Mixer N-50 (manufactured by Hobart Japan Co., Ltd.) until stiff enough to form peaks (suitable for topping). The calculated air content per volume of the whipped cream was taken as overrun (%). The overrun (%) of the whipped cream was determined using the above formula.

[0092] In measuring the whipping time and overrun, the appropriate hardness for topping refers to a hardness in which a sample immediately after whipping is placed in a container, and then a maximum load of 0.25 to 0.35 N is applied when a cylindrical plunger having a diameter of 16 mm is inserted into the container at a speed of 5 mm / s and penetrated 1 cm using a creep meter (RE2-33005S, manufactured by Yamaden Co., Ltd.).

[0093] <Evaluation of smoothness of whipped cream> The whipped creams obtained in the Examples and Comparative Examples were observed with the naked eye and put in the mouth by 10 experienced panelists, who 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 surface was glossy, there were no rough edges, and the texture was very smooth and not lumpy. 4 points: The surface was glossy, there were no rough edges, and the texture was smooth and not lumpy. 3 points: The surface was glossy, there were very few rough edges, and the texture was smooth and not lumpy. 2 points: The surface was slightly glossy, there were rough edges, and the texture was lumpy and not smooth. 1 point: The surface was not glossy, there were rough edges, and the texture was lumpy and not smooth at all.

[0094] <Evaluation of Cool Feeling of Whipped Cream> Ten experienced panelists put the whipped creams obtained in the Examples and Comparative Examples in their mouths 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: Feels very cool in the mouth, feels like the fats and oils have melted, and has a very cool feeling. 4 points: Feels cool in the mouth, feels like the fats and oils have melted, and has a cool feeling. 3 points: Feels cool in the mouth, feels like the fats and oils have slightly melted, and has a slight cool feeling. 2 points: Does not feel cool in the mouth, does not feel like the fats and oils have melted, and has no cool feeling. 1 point: Does not feel cool at all in the mouth, feels like the fats and oils have not melted, and has no cool feeling at all.

[0095] Example 1 Preparation of Frozen Foamable Oil-in-Water Emulsified Oil and Fat Composition To 33.0 parts by weight of palm kernel oil and 5.0 parts by weight of heavily hardened palm kernel oil, 0.06 parts by weight of soybean lecithin, 0.3 parts by weight of sorbitan monostearate (HLB: 5.1), and 0.03 parts by weight of tetraglycerin monostearate (HLB: 8.4) were added and dissolved at 65°C to prepare an oil phase.

[0096] Separately, an aqueous phase was prepared by dissolving 0.1 part by weight of disodium hydrogen phosphate, 0.1 part by weight of trisodium phosphate, 0.02 part by weight of sucrose stearate (HLB: 11), 0.05 part by weight of polysorbate 60 (HLB: 14.9), 1.2 parts by weight of buttermilk powder, 0.3 part by weight of sodium caseinate, 0.015 part by weight of xanthan gum, 0.015 part by weight of locust bean gum, 4.0 parts by weight of lactose, 6.0 parts by weight of trehalose, and 15.0 parts by weight of maltose syrup (DE: 43-49) in 34.81 parts by weight of warm water at 60°C.

[0097] While stirring the aqueous phase, the oil phase was added, and the oil and aqueous phases were pre-emulsified for 10 minutes. The mixture was then homogenized using a high-pressure homogenizer at a pressure of 2.0 MPa (first stage) and 1.0 MPa (second stage). The mixture was then pre-heated to 90°C using a plate heater, sterilized at 125°C for 10 seconds using a UHT sterilizer (steam injection), evaporatively cooled to 90°C, and pre-cooled to 60°C using a plate cooler. The mixture was then homogenized again using a high-pressure homogenizer at a pressure of 6.0 MPa (first stage) and 2.0 MPa (second stage). The mixture was then cooled to 5°C using a plate cooler. The mixture was then filled into containers and frozen at -18°C for 30 days to obtain a frozen foamable oil-in-water emulsified oil composition with a total sweetness value of 6.75. The total sweetness value was calculated using the above-mentioned calculation method.

[0098] The obtained frozen foamable oil-in-water emulsified oil composition was thawed in a refrigerator at 5°C for one day to obtain a thawed foamable oil-in-water emulsified oil composition. The viscosity and particle size distribution (D50 (median diameter), D90, and standard deviation as particle diameters) of the obtained thawed foamable oil-in-water emulsified oil composition were measured, and the foamable oil-in-water emulsified oil composition was whipped to a stiffness that formed peaks (a stiffness suitable for topping) to obtain whipped cream. The whipping time was measured. The obtained whipped cream was also evaluated for overrun, smoothness, and cooling sensation. The results are shown in Table 1.

[0099]

[0100] Examples 2 to 7 and Comparative Examples 1 to 6 Preparation of Frozen Foamable Oil-in-Water Emulsified Oil and Fat Compositions Frozen foamable oil-in-water emulsified oil and fat compositions and thawed foamable oil-in-water emulsified oil and fat compositions were obtained in the same manner as in Example 1, except that the blending ratio of palm kernel oil and emulsifiers in the oil phase was changed and the blending ratio of water-soluble components and water in the aqueous phase was changed according to the blending ratios in Table 1. The viscosity and particle size distribution (D50 (median diameter), D90, and standard deviation as particle diameter) of the resulting thawed foamable oil-in-water emulsified oil and fat compositions were measured, and the foamable oil-in-water emulsified oil and fat compositions were whipped to a stiffness that produced peaks (a stiffness suitable for topping) to obtain whipped cream. The whipping time was measured. The resulting whipped cream was also evaluated for overrun, smoothness, and cooling sensation. The results are shown in Table 1.

[0101] Examples 8 to 11 Preparation of Frozen Foamable Oil-in-Water Emulsified Oil and Fat Compositions Frozen foamable oil-in-water emulsified oil and fat compositions and thawed foamable oil-in-water emulsified oil and fat compositions were obtained in the same manner as in Example 1, except that the proportion of palm kernel oil in the oil phase was changed and the proportions of the water-soluble components and water in the aqueous phase were changed according to the proportions in Table 2. The viscosity and particle size distribution (D50 (median diameter), D90, and standard deviation as particle diameters) of the resulting thawed foamable oil-in-water emulsified oil and fat compositions were measured, and the foamable oil-in-water emulsified oil and fat compositions were whipped to a stiffness that formed peaks (a stiffness suitable for topping) to obtain whipped cream. The whipping time was measured. The resulting whipped cream was also evaluated for overrun, smoothness, and cooling sensation. The results are shown in Table 2.

[0102]

[0103] As is clear from Tables 1 and 2, the whipping time, smoothness of the whipped cream, and cooling sensation of the foamable oil-in-water emulsified oil compositions (Examples 1 to 11) obtained by thawing a frozen foamable oil-in-water emulsified oil composition containing sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less, in which the sorbitan monostearate content was 0.1 to 0.5 wt % of the total frozen foamable oil-in-water emulsified oil composition, were all good in the evaluations of whipping time, smoothness of whipped cream, and cooling sensation.

[0104] On the other hand, foamable oil-in-water emulsified oil compositions obtained by thawing frozen foamable oil-in-water emulsified oil compositions containing no or less than 0.1 wt% sorbitan monostearate (Comparative Examples 1 to 6) had short whipping times and were poor in the evaluation of smoothness of whipped cream. Furthermore, among these, Comparative Examples 1 to 3 had high viscosities exceeding 1000 mPa s at 5°C.

Claims

1. A freeze-foamable oil-in-water emulsified oil composition comprising sorbitan monostearate and an emulsifier (A) having an HLB of 7 or more and 17 or less, wherein the content of the sorbitan monostearate is 0.1 to 0.5% by weight of the total freeze-foamable oil-in-water emulsified oil composition.

2. The freezing foamable oil-in-water emulsified oil composition according to claim 1, wherein the emulsifier (A) is a sucrose fatty acid ester and / or a polyglycerin fatty acid ester.

3. A freeze-foamable oil-in-water emulsified oil composition according to claim 1 or 2, wherein the content of the emulsifier (A) is 0.01 to 0.2% by weight.

4. The freezing foamable oil-in-water emulsified oil composition according to claim 1 or 2, further comprising 0.01 to 0.1% by weight of an emulsifier (B), wherein the emulsifier (B) is a sucrose fatty acid ester having an HLB of 1 or more but less than 7.

5. A freezing foamable oil-in-water emulsified oil composition according to claim 1 or 2, wherein the content of lauric oils in the total oil content contained in the freezing foamable oil-in-water emulsified oil composition is 70 to 100% by weight.

6. A foamable oil-in-water emulsified oil composition obtained by thawing the frozen foamable oil-in-water emulsified oil composition according to claim 1 or 2.

7. Whipped cream obtained by whipping the foamable oil-in-water emulsified oil composition according to claim 6.

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