JP2009240189A - Pneumatic oil and fat composition - Google Patents

Abstract

[PROBLEMS] A foamable oil-in-water emulsion having high emulsification stability and whipping properties, which has excellent shape retention, oil-off and water separation when foamed, and suppresses changes in hardness over time, An object of the present invention is to provide an aerated oil / fat composition excellent in texture, mouth melt and flavor.
SOLUTION: An aerated oil / fat composition containing fats and oils, sugars and water, the whipped state is adjusted, the total solid content is 48 to 70% by weight, water is contained in the outer phase, and the product temperature is 5 ° C. In which hardness is 0.80 <(hardness after 4 days: product temperature 5 ° C.) ÷ (hardness immediately after whipping: product temperature 5 ° C.) <1.60. It is an air-oil composition, and in the batch whipping method, the whipped state is adjusted from 5 minutes to 18 minutes.
[Selection figure] None

Description

  The present invention relates to an aerated oil / fat composition, and more particularly to an aerated oil / fat composition in which a change in hardness over time is suppressed.

  Conventionally, an aerated oil and fat composition has been widely used as a nappe material, a filling material, a spread material for confectionery and baking, and for cooking. The aerobic oil / fat composition can be roughly classified into two types. One is margarine, an aerated oil and fat composition in which the outer phase foamed with shortening is the oil phase, type A, and the other is the so-called whipped cream containing water in the outer phase foamed with an oil-in-water emulsion. B type. In the A type, since the outer phase is oil and fat, the mouthfeel is oily and lacks freshness. Type B contains fresh water and has a fresh texture. However, the foamed aerated oil / fat composition has the drawback that it becomes too hard or too soft over time.

Patent Document 1 proposes a low-fat oil-in-water composition that has low oil feeling, good storage stability, flavor, and texture, and that is effective with a small amount of flavoring ingredients. Patent Document 2 discloses diglycerides. A foamable water-in-oil emulsified composition containing a fat and liquid and a liquid sugar, wherein (a) the solid fat content at 25 ° C. in the fat is 0.5 to 5%, and (b) in the fat The content of unsaturated diglyceride having 16 to 18 carbon atoms is 40% by weight or more, and (c) the ratio of fat to liquid sugar is 1: 0.5 to 1: 4. An emulsified composition has been proposed. None of these proposals were excellent in texture and mouth melting because the outer phase was fat and oil.
In Patent Document 3, fats and oils 15 to 35% by weight, carbohydrates 12 to 30%, water 40 to 60% by weight, emulsifier 0.5 to 3% by weight, stabilizers 0.04 to 1.5% by weight and protein 0.5 to 5%. There has been proposed a method for producing a frozen foamed food characterized by whipping foaming oil-in-water fat containing 2.0% by weight to an overrun of 150 to 350% and freezing.
This was limited in storage state of frozen.

JP 2001-178361 A JP 2004-290185 A Japanese Patent Laid-Open No. 61-219342

  The object of the present invention is a foamable oil-in-water emulsion having high emulsification stability and whipping properties, and is excellent in shape retention, oil-off and water separation when foamed, and changes in hardness over time are suppressed. The object is to provide an aerated oil / fat composition excellent in texture, mouth melt and flavor.

As a result of intensive studies, the inventors of the present invention obtained a conventional foamable oil-in-water emulsion in the whipped state in the vicinity of 10 minutes to obtain an aerated oil / fat composition, which was used as a nappe material for confectionery and baking. Has been used as a filling material. However, this is not satisfactory in terms of the fresh texture that an oil-in-water emulsion is originally expected.
An idea that the conventional foaming oil-in-water emulsion was not thought of in the past to obtain an aerated oil-and-fat composition excellent in shape retention, oil-off, and water separation while being in a whipped state of 6 to 8 minutes. As a main solution, the present invention has been completed by adjusting an oil-in-water emulsion having a specific composition to a specific whipped state.
That is, the first of the present invention is an aerated oil and fat composition containing fats and oils, sugars and water, the whipped state is adjusted, the total solid content is 48 to 70% by weight, water is contained in the outer phase, Hardness at 5 ° C of product temperature is 0.80 <(hardness after 4 days: product temperature of 5 ° C) ÷ (hardness immediately after whipping: product temperature of 5 ° C) <1.60. It is a suppressed aerated oil and fat composition. The second is the aerated oil and fat composition according to the first aspect, wherein the whipped state is adjusted to 5 to 18 minutes in the batch whipping method. Third, the hardness in the whipped state for 8 minutes and 10 minutes is 0.80 <(the hardness in the whipped state for 8 minutes) ÷ (the hardness in the whipped state for 8 minutes) <1.60. It is an aerated oil-and-fat composition as described in 2. 4th is an aeration oil-fat composition of 1st whose overrun is 30 to 180%. 5th is an aeration oil-and-fat composition of 1st whose fats and oils content is 15 to 40 weight%. 6th is an aeration oil-fat composition of 1st whose saccharides are 10 to 40 weight% as solid content. 7th is the aeration oil-and-fat composition of 1st which does not use the emulsifier which contains an unsaturated fatty acid in fatty acid ester as an emulsifier. Eighth is a foamable oil-in-water emulsion for obtaining the aerated oil / fat composition according to any one of the first to seventh.

  It is a foamable oil-in-water emulsion with high emulsification stability and whipping properties, and when foamed, it has excellent shape retention, oil-off, water separation, and changes in hardness over time are suppressed. It has become possible to provide an aerated oil and fat composition that melts in the mouth and has an excellent flavor.

The aerated oil / fat composition of the present invention is an aerated oil / fat composition in which the change in hardness over time is suppressed, and the total solid content of the oil / fat, sugar and water is 48 to 70% by weight, and water is added to the outer phase. The hardness of the product at 5 ° C is 0.80 <(hardness after 4 days: product temperature 5 ° C) / (hardness immediately after whipping: product temperature 5 ° C) <1.60. Preferably, 0.85 <(hardness after 4 days: product temperature 5 ° C.) / (Hardness immediately after whipping: product temperature 5 ° C.) <1.58, more preferably 0.85 <(4 Hardness after day: product temperature 5 ° C.) ÷ (hardness immediately after whipping: product temperature 5 ° C.) <1.55.
If the value of (hardness after 4 days: product temperature 5 ° C.) ÷ (hardness immediately after whipping: product temperature 5 ° C.) is too low, water separation will increase over time. On the other hand, if it is too high, the texture, mouth-melting, and flavor of a normal foamable oil-in-water emulsion will result, making it difficult to obtain the aerated oil-and-fat composition that is the object of this patent.
The aerated oil / fat composition of the present invention can be obtained by adjusting the whipped state using a foamable oil-in-water emulsion as a raw material.

When adjusting the whipped state, either a batch type device or a continuous type device can be used as a whipping device, but the batch type is preferable from the viewpoint of easy adjustment of the whipped state.
The batch-type apparatus is a whipping mainly using a stirrer, and is a method of storing a foamable oil-in-water emulsion in a container such as a bowl and foaming it with a stirrer to obtain an aerated oil and fat composition. This batch production method is a method widely used in producing whipped cream in general households, pastry shops and the like.
On the other hand, a continuous whipping device continuously supplies a foamable oil-in-water emulsion and a gas phase raw material at a desired bubble content, continuously whipped by a rotary stirrer, It is a whip apparatus which manufactures continuously by discharging | emitting a gas-oil-fat composition continuously. This continuous production method is frequently used in food factories that require mass processing.

The aerated oil / fat composition of the present invention is obtained by adjusting the whipped state using a foamable oil-in-water emulsion. In the batch whipping method, the whipped state is preferably 5 to 18 minutes. More preferably, it is 5 minutes to 16 minutes, and more preferably 5 minutes to 14 minutes.
As an example showing the whipped state, that is, the degree of whipping (sorting), which will be described later in Example 1 using the oil-in-water emulsion of the present invention, the outline is as follows.
When the oil-in-water emulsion of the present invention was whipped with a 20 coat mixer (MODEL CS-20 manufactured by Kanto Blender Kogyo Co., Ltd.) at a high speed (261 rpm), the relationship between poiping time and overrun is shown in the graph of FIG. (Graphization of Example 1-1 to Example 1-6 and Comparative Example 1-1). Whip and the maximum value of overrun is 10 minutes, measure the whipping time at that time and set it as Y. The target whipping degree (sorting) is whipped to the target state and measured the whipping time and X Then, it can be expressed by an expression of 10 (X ÷ Y).
If the degree of whipping is too small, the hardness becomes softer with time and the water separation is increased. If the degree of whipping is excessive, it may become slightly hard, but in the optimum mode, the hardness becomes softer with time and water separation is increased.

  A conventional foaming oil-in-water emulsion such as our whipped cream (trade name: Topping Z) and the same conditions with a similar whipping device and 20 coat mixer (MODEL CS-20 manufactured by Kanto Blender Kogyo Co., Ltd.) The relationship between the poiping time and the overrun is as shown in the graph of FIG. 2 (graphing Reference Example 1-1 to Reference Example 1-6: description paragraph number [0035] Details are shown in

The aerated oil / fat composition of the present invention is obtained by adjusting the whipped state using a foamable oil-in-water emulsion, but the foamable oil-in-water emulsion of the present invention is a conventional foamable underwater emulsion. The oil-type emulsion is greatly different in the whipping pattern that graphs the relationship between whipping time and hardness. It is not the conventional whip pattern as shown in FIG. 2 (relationship between whipping time and hardness) but a unique whipping pattern as shown in FIG. 1 (relationship between whipping time and hardness) It is.
That is, the conventional one shows a sharp increase in hardness with the progress of whipping, but in the foamable oil-in-water emulsion of the present invention, the whipped state is set for 5 to 18 minutes with the progress of whipping. In the above, the change in hardness is slow.
The hardness immediately after whipping is preferably 45 to 120 g at a product temperature of 5 ° C., more preferably 45 to 115 g, and still more preferably 45 to 110 g.
If the numerical value of the hardness immediately after whipping is too low, the hardness becomes soft over time, and water separation is high. If it is too high, the hardness will become harder over time, and the texture and mouth melting will worsen.

In the batch-type whipping method, the hardness in the whipped state for 8 minutes and 10 minutes is 0.80 <(the hardness in the whipped state for 8 minutes) ÷ (the hardness in the whipped state for 10 minutes) <1 .60, more preferably 0.85 <(hardness in whipped state for 8 minutes) ÷ (hardness in whipped state for 10 minutes) <1.58, and still more preferably 0.8. 85 <(hardness in whipped state for 8 minutes) ÷ (hardness in whipped state for 10 minutes) <1.55.
If the value of (hardness in the whipped state for 8 minutes) / (hardness in the whipped state for 10 minutes) is too low, water separation will increase with time. If it is too high, the texture, mouth-melting, and flavor of ordinary foamable oil-in-water emulsions will result, making it difficult to obtain the aerated oil-and-fat composition that is the object of this patent.

The aerobic oil / fat composition of the present invention preferably has an overrun of 30 to 180%, more preferably 50 to 160%, and still more preferably 60 to 160%.
If the overrun is too low, the texture becomes heavy and the mouth melts worse. If it is too high, the texture will be too light and the shape retention will be poor.

The aerated oil / fat composition of the present invention is obtained by adjusting the whipped state using a foamable oil-in-water emulsion. This foamable oil-in-water emulsion comprises oils, sugars and water as main components. The total solid content is 48 to 70% by weight, preferably 50 to 68% by weight, and more preferably 52 to 66% by weight. The thing containing non-fat milk solid content from the point of flavor is preferable.
If the total solid content is small, the whipping time becomes long, the overrun becomes too high, and the water separates over time. If there is too much total solid content, the viscosity will increase and it will be difficult to whip. The viscosity of the foamable oil-in-water emulsion is preferably 5000 cp or less at a product temperature of 5 ° C., more preferably 400 to 4500 cp, and still more preferably 900 to 4000 cp.

The aerated oil / fat composition of the present invention preferably has an oil / fat content of 15 to 40% by weight, more preferably 17 to 38% by weight, and still more preferably 19 to 36% by weight.
If the fat and oil content is small, the whipping time becomes too long, and it becomes difficult to obtain the hardness of the aerated oil and fat composition. If there is too much oil and fat, the aerated oil and fat composition becomes too hard and the texture becomes heavy.
Examples of the fats and oils to be used include animal and vegetable fats and oils and their hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting them to various chemical treatments or physical treatments. Such oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cacao butter, milk fat, lard, fish oil, whale oil, etc. And various processed oils and fats (such as those having a melting point of about 15 to 40 ° C.) such as hardened oil, fractionated oil, and transesterified oil.
Preferably, when preparing a foamable oil-in-water emulsion in these raw oils and fats, it is preferable to mix two or more of the above raw oils and fats in the oil phase, and the melting point difference between at least two raw oils and fats is 15 It is preferable that the temperature is higher than or equal to ° C. in terms of improving the whipped state.

Examples of the saccharide used in the aerated oil / fat composition of the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and chickenpox. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, maltotriose and the like. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol and the like. Which one is selected depends on the flavor, but in order to improve water separation resistance over time, it is preferable to use a small saccharide such as a monosaccharide or a disaccharide, and a sugar alcohol is more preferable.
And 10-40 weight% is preferable as saccharides solid content with respect to the whole aeration oil-fat composition, More preferably, it is 11-37 weight%, More preferably, it is 12-35 weight%.
When the solid content of the saccharide is too small, it is necessary to supplement the total solid content with oil and fat, and it becomes too hard. If it is too much, it becomes too sweet and the flavor becomes worse.

As the emulsifier of the present invention, an emulsifier usually used for preparing a foamable oil-in-water emulsion can be appropriately selected and used. For example, synthetic emulsifiers such as lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester, and organic acid monoglyceride can be exemplified. 1 type or 2 types or more can be selected from these, and it can use suitably.
Fatty acids of fatty acid esters can be broadly classified into saturated fatty acids and unsaturated fatty acids. In the present invention, it is preferable not to use an emulsifier containing an unsaturated fatty acid in the fatty acid ester.
Conventionally, in a foamable oil-in-water emulsion, an unsaturated fatty acid has been used as a fatty acid of a fatty acid ester in order to cause proper emulsion breakage during stirring (whipping) and aeration.
Furthermore, it is preferable to use a glycerin saturated fatty acid ester or a sucrose saturated fatty acid ester as an emulsifier because the whipping time, shape retention and water separation can be adjusted.

The aerobic oil / fat composition of the present invention preferably comprises oil / fat, sugar and water as main components, has a total solid content of 48 to 70% by weight, and contains a non-fat milk solid content in terms of flavor.
Non-fat milk solid content refers to the component obtained by subtracting milk fat from the total solid content of milk, raw milk, milk, skim milk, fresh cream, concentrated milk, sugar-free condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, Examples include milk-derived raw materials such as buttermilk powder, whey protein, casein, and sodium caseinate. The solid content of nonfat milk is preferably 1 to 14% by weight, more preferably 2 to 12% by weight, and most preferably 4 to 10%. % By weight. When there is little non-fat milk solid content, the emulsification stability of an oil-in-water emulsion will worsen, milky feeling will also decrease, and flavor will worsen. When the amount is large, the viscosity of the oil-in-water emulsion is increased, the cost is increased, and it is difficult to obtain an effect commensurate with the amount.
Lactose derived from non-fat milk solids is excluded from the saccharides of the present invention.

For the aerated oil / fat composition of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. may be used alone or in combination. Is desirable.
In addition, stabilizers, fragrances, colorants, preservatives and the like can be used as desired.

The aerated oil and fat composition of the present invention can be obtained by adjusting the whipped state using a foamable oil-in-water emulsion.
As a manufacturing method of a foamable oil-in-water emulsion, it can carry out in the way which manufactures general creams. Specifically, it is obtained by mixing non-fat milk solids, emulsifiers and various salts as appropriate with these oils, saccharides and water as main raw materials, pre-emulsifying, sterilizing or sterilizing and homogenizing. Can do.
It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.

  There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples,% and part mean weight basis. In particular, it goes without saying that the order of addition of the additives or the emulsification order of adding the oil phase to the water phase or the water phase to the oil phase is not limited by the following examples. The results were evaluated by the following method.

A Viscosity of oil-in-water emulsion Viscosity was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the condition of No. 2 rotor and 12 rpm.
B Average particle diameter of oil droplets of oil-in-water emulsion (μm)
Average particle diameter: The particle diameter corresponding to 50% of the cumulative distribution on a volume basis, and a value measured by a laser diffraction particle size distribution device (SALD-7100, manufactured by Shimadzu Corporation).
C The bottest of the oil-in-water emulsion (the stability of the oil-in-water emulsion) was evaluated.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then shaken for 5 minutes using a horizontal shaker to confirm the presence or absence of the oil-in-water emulsion.
D Evaluation method when foaming oil-in-water emulsion (1) Whipping time: 4 kg of oil-in-water emulsion, 20 coat mixer (Model CS-20 manufactured by Kanto Blender Kogyo Co., Ltd.) at high speed (261 rpm) Time to whip and reach target foaming condition.
(2) Overrun: [(weight of oil-in-water emulsion of a certain volume) − (weight of foam after a certain volume of foaming)] ÷ (weight of foam after a certain volume of foaming) × 100
(3) Shape retention, water separation: The beauty of the artificial aerated oil and fat composition stored at 5 ° C. for a certain time is examined. In order of superiority, give a rating in three stages: “Good”, “Yes”, and “No”.
(4) Flavor, texture, and mouth melting: Evaluation was performed in three stages of “good”, “good”, and “impossible” in the order of superiority by 20 expert panelists, and the averaged evaluation was the result.
E. Evaluation of foaming condition When the oil-in-water emulsion was whipped using a 20 coat mixer (MODEL CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.), the relationship between poiping time and overrun is as shown in the graph of FIG. (Graphization of Example 1-1 to Example 1-6 and Comparative Example 1-1). Whip and the maximum value of overrun is 10 minutes, measure the whipping time at that time and set it as Y. The target whipping degree (sorting) is whipped to the target state and measured the whipping time and X Then, it is represented by an expression of 10 (X ÷ Y).
F. Measurement of hardness of the aerated oil / fat composition The hardness was measured by dispensing the obtained aerated oil / fat composition into a 186 ml plastic container and storing it in a refrigerator at 5 ° C. The hardness of the aerated oil / fat composition was measured with a rheometer (manufactured by FUDOH). Measurement conditions were evaluated by sample container: 77 mm inner diameter 40 mm height, plunger 20 mm diameter, feed base speed 5 cm / min, hardness when entering 2 cm.
Under this measurement condition, the hardness is 0 to 2000 g.

Example 1-1 to Example 1-6 and Comparative Example 1-1
0.1 parts of glycerin saturated fatty acid ester is added to and dissolved in 15 parts of palm kernel oil (melting point 28 ° C.) and 10 parts of palm super olein (melting point 10 ° C.) to obtain an oil phase. Separately, 39.5 parts of water, 5 parts of skim milk powder, 15 parts of reduced starch syrup (solid content: 70% by weight), 15 parts of maltose (solid content: 75.5% by weight), 0.2% sucrose saturated fatty acid ester Part and 0.2 part of sodium metaphosphate are dissolved and dispersed to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling at 5 ° C., the mixture was aged for about 24 hours to obtain an oil-in-water emulsion based on Example 1. The total solid content of this emulsion was 59.5% by weight, the viscosity was 1534 cp, the average particle size of the oil droplets was 1.25 μm, and the bottest was good at 5 minutes. This emulsion was evaluated according to the whipping method described above. The flavor, texture, and melt in the mouth were good. The results are summarized in Table 1.
The relationship between the whipping time, overrun and hardness of the oil-in-water emulsion based on Example 1 is shown in FIG.

The results and evaluations of Example 1-1 to Example 1-6 and Comparative Example 1-1 are summarized in Table 1.

Example 2-1 to Example 2-6
An oil-in-water emulsion based on Example 2 was obtained in the same manner as in Example 1, except that 0.05 part of lecithin was dissolved and dispersed in the oil phase in Example 1.
The total solid content of this emulsion was 59.0% by weight, the viscosity was 1650 cp, the average particle size of the oil droplets was 1.45 μm, and the bottest was good at 5 minutes. This emulsion was evaluated according to the whipping method described above. The evaluation of flavor, texture, and melting in the mouth was good, unlike Example 1, but it was acceptable or not depending on the item. The results are summarized in Table 2.

The results and evaluations of Example 2-1 to Example 2-6 are summarized in Table 2.

Comparative Example 2-1 to Comparative Example 2-3
To 15 parts of palm kernel oil (melting point: 28 ° C.) and 10 parts of palm super olein (melting point: 10 ° C.), 0.05 part of lecithin is added and dissolved to obtain an oil phase. Separately, 39.55 parts of water, 5 parts of skim milk powder, 15 parts of reduced starch syrup (solid content: 70% by weight), 15 parts of maltose (solid content: 75.5% by weight), 0.2% sucrose saturated fatty acid ester Part and 0.2 part of sodium metaphosphate are dissolved and dispersed to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling at 5 ° C., the mixture was aged for about 24 hours to obtain an oil-in-water emulsion based on Comparative Example 2. The total solid content of this emulsion was 59.4% by weight, the viscosity was 1456 cp, the average particle size of the oil droplets was 1.56 μm, and the bottest was good at 5 minutes. This emulsion was evaluated according to the whipping method described above. The whipped state is 10 minutes long, (hardness after 4 days at 5 ° C) ÷ (hardness immediately after whipping: product temperature 5 ° C) is out of the range of 1.7. It has become hard. Whipping properties similar to those of conventional foamable oil-in-water emulsions were exhibited. The results are summarized in Table 3.

Table 3 summarizes the results and evaluations of Comparative Examples 2-1 to 2-3.

Comparative Example 3-1 to Comparative Example 3-3
0.1 parts of glycerin saturated fatty acid ester is added to and dissolved in 15 parts of palm kernel oil (melting point 28 ° C.) and 10 parts of palm super olein (melting point 10 ° C.) to obtain an oil phase. Separately, 54.5 parts of water, 5 parts of skim milk powder, 5 parts of reduced starch syrup (solid content: 70% by weight), 5 parts of maltose (solid content: 75.5% by weight), 0.2% sucrose saturated fatty acid ester Part and 0.2 part of sodium metaphosphate are dissolved and dispersed to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. After the run, it was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. After cooling at 5 ° C., the mixture was aged for about 24 hours to obtain an oil-in-water emulsion based on Comparative Example 3. The total solid content of this emulsion was 45.5% by weight, the viscosity was 852 cp, the average particle size of the oil droplets was 1.32 μm, and the bottest was good at 5 minutes. This emulsion was evaluated according to the whipping method described above. Water separation was observed over time and the shape retention was poor. The results are summarized in Table 4.

The results and evaluations of Comparative Example 3-1 to Comparative Example 3-3 are summarized in Table 4.

Comparative Example 4
0.1 parts of glycerin saturated fatty acid ester is added to and dissolved in 15 parts of palm kernel oil (melting point 28 ° C.) and 10 parts of palm super olein (melting point 10 ° C.) to obtain an oil phase. Separately, 27.5 parts of water, 5 parts of skim milk powder, 21 parts of reduced starch syrup (solid content: 70% by weight), 21 parts of maltose (solid content: 75.5% by weight), 0.2% sucrose saturated fatty acid ester Part and 0.2 part of sodium metaphosphate are dissolved and dispersed to prepare an aqueous phase. The oil phase and aqueous phase are stirred with a homomixer at 65 ° C. for 30 minutes and pre-emulsified, and then sterilized by an ultrahigh temperature sterilizer (Iwai Kikai Kogyo Co., Ltd.) for 4 seconds at 145 ° C. Then, the mixture was homogenized at a homogenization pressure of 50 kg / cm ² and immediately cooled to 5 ° C. However, a stable oil-in-water emulsion could not be obtained because the total solid content was too high. The total solid content of this emulsion was 72.5% by weight.

Comparative Example 5
As a representative example of the water-in-oil emulsion, evaluation was performed using our Shoting (trade name: Pampas Puree M). An air-containing fat and oil composition was obtained from 500 g of this emulsion according to the whip method of Kenmix (manufactured by Aikosha Mfg. Co., Ltd., MODEL 302-E-004) and scale 1 (speed of 50 revolutions per minute). Although water separation was not performed over time, the outer phase was oil and fat, and thus it was not the flavor, texture, and mouth melting expected by the present invention.

Reference Example 1-1 to Reference Example 1-6
Example using conventional foamable oil-in-water emulsion
Using our whipped cream (trade name: Topping Z), the whipping device, 20 coat mixer (MODEL CS-20, manufactured by Kanto Blender Kogyo Co., Ltd.) was whipped at a high speed (261 rpm). The results and evaluation are summarized in Table 5.

The results and evaluation of Reference Example 1-1 to Reference Example 1-6 are summarized in Table 5.

  The present invention relates to an aerated oil / fat composition, and more particularly to an aerated oil / fat composition in which a change in hardness over time is suppressed.

The graph which shows the relationship between the whipping time, overrun, and hardness of the aeration oil-fat composition of Example 1

Graph showing the relationship between whipping time, overrun and hardness of the aerated oil / fat composition of Reference Example 1

Claims (8)

An aerated fat and oil composition containing fats and oils, sugars and water, the whipped state is adjusted, the total solid content is 48 to 70% by weight, the outer phase contains water, and the hardness of the product temperature is 5 ° C 0.80 <(Hardness after 4 days: Product temperature 5 ° C.) ÷ (Hardness immediately after whipping: Product temperature 5 ° C.) <1.60. . The aerated fat and oil composition according to claim 1, wherein in the batch whipping method, the whipped state is adjusted to 5 to 18 minutes. The hardness in the 8-minute and 10-minute whipped state is 0.80 <(hardness in the 8-minute whipped state) ÷ (hardness in the 10-minute whipped state) <1.60. 2. The aerated oil / fat composition according to 2. The aerated oil and fat composition according to claim 1, wherein the overrun is 30 to 180%. The aerated oil-and-fat composition according to claim 1, wherein the oil-and-fat content is 15 to 40% by weight. The aerated oil and fat composition according to claim 1, wherein the saccharide is 10 to 40% by weight as a solid content. The aerated oil and fat composition according to claim 1, wherein an emulsifier containing an unsaturated fatty acid in the fatty acid ester is not used as the emulsifier. The foamable oil-in-water emulsion for obtaining the aeration oil-fat composition of any one of Claims 1-7.

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