JP2010051231A

JP2010051231A - Foaming oil-in-water emulsion having low oil content

Info

Publication number: JP2010051231A
Application number: JP2008218923A
Authority: JP
Inventors: Kazunori Onoe; 和則尾上; Hiroshi Hidaka; 博志日高
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Priority date: 2008-08-28
Filing date: 2008-08-28
Publication date: 2010-03-11

Abstract

【課題】油脂分１０〜３０重量％の低油分であるにもかかわらず、高い乳化安定性、ホイップ性、ホイップ後の保形性、口溶け性、風味に優れた起泡性水中油型乳化物（Ａ）及び起泡性水中油型乳化物（Ａ）に乳脂含有乳化物（Ｂ）を混合してなる、起泡性水中油型乳化物を提供することにある。
【解決手段】油脂、蛋白質及び水を含む水中油型乳化物であって、Ｓ２Ｌ型トリグリセリド（但し、式中のＳはステアリン酸、Ｌはリノール酸）及び増粘多糖類を含み、油脂分１０〜３０重量％、全固形分２６〜４５重量％であり、５℃の粘度が２００〜１０００ｃＰの中粘度〜高粘度である起泡性水中油型乳化物（Ａ）であり、水中油型乳化物全体に対して、Ｓ２Ｌ型トリグリセリドが０．４〜５．０重量％であって、起泡性水中油型乳化物（Ａ）に乳脂含有乳化物（Ｂ）を混合してなる、起泡性水中油型乳化物である。
【選択図】なし[PROBLEMS] A foamable oil-in-water emulsion excellent in emulsification stability, whipping properties, shape retention after whipping, meltability in mouth, and flavor despite low oil content of 10 to 30% by weight. An object of the present invention is to provide a foamable oil-in-water emulsion obtained by mixing a milk fat-containing emulsion (B) with (A) and a foamable oil-in-water emulsion (A).
An oil-in-water emulsion containing oil, protein, and water, comprising S2L-type triglyceride (wherein S is stearic acid and L is linoleic acid) and a thickening polysaccharide, It is a foamable oil-in-water emulsion (A) having a viscosity of 5 to 30% by weight and a solids content of 26 to 45% by weight and a viscosity at 5 ° C of 200 to 1000 cP. Foam produced by mixing S2L-type triglyceride in an amount of 0.4 to 5.0% by weight with the foamable oil-in-water emulsion (A) and the milk fat-containing emulsion (B) with respect to the whole product. Oil-in-water emulsion.
[Selection figure] None

Description

本発明は、ケーキ等のトッピングやサンド等に用いられる低油分起泡性水中油型乳化物（ホイップクリーム）に関する。更に詳しくは、高い乳化安定性、ホイップ性、ホイップ後の保形性、口溶け性、風味に優れた低油分起泡性水中油型乳化物及びその製造法に関する。 The present invention relates to a low-oil foaming oil-in-water emulsion (whipped cream) used for toppings such as cakes and sand. More specifically, the present invention relates to a low-oil foaming oil-in-water emulsion excellent in high emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor, and a method for producing the same.

近年、食品分野では食生活の多様化や健康志向の高まりから、食品の低カロリー化、ライト化、ソフト化などが要求されており、起泡性水中油型乳化物（ホイップクリーム）においても風味のライト化、低カロリー化のために、油脂分を低減させる傾向にある。
従来より多くの検討がなされ、特許文献１はクリーム用油脂及びそれを使用した低油分クリームであり、内容は油脂中にＳＵＳ型トリグリセリドを２５％以上、ラウリン系油脂を５〜６０％含み、ＳＦＣが５℃で５０％以上、１５℃で４０％以上であるクリーム用油脂及びクリーム用油脂を使用してなる、油分が４０％以下の低油分クリームである。特許文献２では、油相が２０〜５０重量％及び水相が５０〜８０重量％からなる水中油型乳化油脂組成物であり、無脂乳固形分当たりのカルシウム含量が２００〜９５０ｍｇ重量％となるように調整した乳成分及び乳由来のリン脂質を含有することを特徴とする水中油型乳化油脂組成物が提案されている。
そして、特許文献３では、油脂含量２０〜５０重量％である起泡性水中油型組成物において、使用する混合油脂の２０℃におけるＳＦＣが、該混合油脂を構成する個々の油脂の２０℃におけるＳＦＣとその混合比率より計算されるＳＦＣより１０％以上低いＳＦＣを示す混合油脂を含んでなることを特徴とする起泡性水中油型組成物が提案され、特許文献４では、油脂と乳成分を含む水相とからなる水中油型乳化物であって、２０％塩化ナトリウム水溶液中１重量％濃度で測定した曇点が９０℃以上であるポリグリセリン脂肪酸エステル含有することを特徴とする水中油型乳化物（ただし、乳飲料は除く）が提案されている。
このように数多くの提案がなされており、低油分起泡性水中油型乳化物において更なる品質の向上が望まれている。 In recent years, the diversification of eating habits and the increase in health consciousness have required foods to be reduced in calories, lighter, softened, etc. The flavor of foaming oil-in-water emulsions (whipped cream) It tends to reduce fats and oils for lightening and reducing calories.
Many studies have been made, and Patent Document 1 is a cream oil and fat and a low oil cream using the same. The content includes 25% or more of SUS type triglyceride and 5 to 60% of lauric oil and fat in the oil, SFC. Is a low oil cream having an oil content of 40% or less, using a cream oil and fat and a cream oil and fat that are 50% or more at 5 ° C and 40% or more at 15 ° C. In Patent Document 2, an oil-in-water emulsified oil / fat composition comprising an oil phase of 20 to 50% by weight and an aqueous phase of 50 to 80% by weight, and a calcium content per non-fat milk solid content of 200 to 950 mg% by weight An oil-in-water emulsified oil / fat composition characterized by containing a milk component and a milk-derived phospholipid prepared as described above has been proposed.
And in patent document 3, in the foamable oil-in-water composition which is 20-50 weight% of fats and oils, SFC in 20 degreeC of the mixed fats and oils to be used is 20 degreeC of each fats and oils which comprise this mixed fats and oils A foamable oil-in-water composition characterized by comprising a mixed oil and fat exhibiting an SFC that is 10% or more lower than the SFC calculated from the SFC and its mixing ratio has been proposed. An oil-in-water emulsion comprising a water phase containing a polyglycerin fatty acid ester having a cloud point of 90 ° C or higher measured at a concentration of 1% by weight in a 20% aqueous sodium chloride solution Type emulsions (except milk drinks) have been proposed.
Thus, many proposals have been made, and further improvement in quality is desired in the low oil content foamable oil-in-water emulsion.

特開平０５−２１９８８７号公報Japanese Patent Laid-Open No. 05-219887 特開２０００−３３３６０２号公報JP 2000-333602 A 特開２００２−０３４４５０号公報JP 2002-034450 A 特開２００２−１７１９２６号公報JP 2002-171926 A

本発明の目的は、油脂分１０〜３０重量％の低油分であるにもかかわらず、高い乳化安定性、ホイップ性、ホイップ後の保形性、口溶け性、風味に優れた起泡性水中油型乳化物（Ａ）及び起泡性水中油型乳化物（Ａ）に乳脂含有乳化物（Ｂ）を混合してなる、起泡性水中油型乳化物を提供することにある。 The object of the present invention is a foaming oil-in-water with excellent emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor despite the low oil content of 10 to 30% by weight. An object of the present invention is to provide a foamable oil-in-water emulsion comprising a milk fat-containing emulsion (B) mixed with a mold emulsion (A) and a foamable oil-in-water emulsion (A).

本発明者らは上記課題に対して鋭意研究を行った結果、特定の油脂であるＳ２Ｌ型トリグリセリドと増粘多糖類の組み合わせが有効であるという知見を得、本発明を完成するに至った。
即ち本発明の第１は、油脂、蛋白質及び水を含む水中油型乳化物であって、Ｓ２Ｌ型トリグリセリド（但し、式中のＳはステアリン酸、Ｌはリノール酸）及び増粘多糖類を含み、油脂分１０〜３０重量％、全固形分２６〜４５重量％であり、５℃の粘度が２００〜１０００ｃＰの中粘度〜高粘度である起泡性水中油型乳化物（Ａ）である。第２は、水中油型乳化物全体に対して、Ｓ２Ｌ型トリグリセリドが０．４〜５．０重量％である、第１記載の起泡性水中油型乳化物（Ａ）である。第３は、増粘多糖類がジェランガム、キサンタンガム、ローカストビーンガム、プルラン、グアーガム、サイリウムシードガム、水溶性大豆多糖類、カラギーナン、タマリンド種子ガム及びタラガムから選択される１種又は２種以上の多糖類である、第１記載の起泡性水中油型乳化物（Ａ）である。第４は、Ｓ２Ｌ型トリグリセリドがＳ２Ｌ型トリグリセリドを４０％以上含有するＳ２Ｌ含有油脂由来である、第１記載の起泡性水中油型乳化物（Ａ）である。第５は、水中油型乳化物の油相のＳＦＣが１０℃で６５〜９５％である、第１記載の起泡性水中油型乳化物（Ａ）である。第６は、オーバーランが４０〜１６０％である、第１記載の起泡性水中油型乳化物（Ａ）である。第７は、第１〜第６の何れか１に記載の起泡性水中油型乳化物（Ａ）に乳脂含有乳化物（Ｂ）を混合してなる、起泡性水中油型乳化物である。 As a result of intensive studies on the above problems, the present inventors have obtained the knowledge that a combination of S2L type triglyceride, which is a specific oil and fat, and a thickening polysaccharide is effective, and have completed the present invention.
That is, the first of the present invention is an oil-in-water emulsion containing fats and oils, protein and water, comprising S2L type triglyceride (wherein S is stearic acid, L is linoleic acid) and thickening polysaccharide. The foamable oil-in-water emulsion (A) has a fat content of 10 to 30% by weight, a total solid content of 26 to 45% by weight, and a viscosity at 5 ° C. of 200 to 1000 cP. The second is the foamable oil-in-water emulsion (A) according to the first item, wherein the S2L-type triglyceride is 0.4 to 5.0% by weight with respect to the whole oil-in-water emulsion. Third, the thickening polysaccharide is one or more selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum. The foamable oil-in-water emulsion (A) according to the first item, which is a saccharide. 4th is a foamable oil-in-water emulsion (A) of Claim 1 whose S2L type | mold triglyceride is derived from S2L containing fats and oils which contain S2L type | mold triglyceride 40% or more. The fifth is the foamable oil-in-water emulsion (A) according to the first item, wherein the oil phase SFC of the oil-in-water emulsion is 65 to 95% at 10 ° C. The sixth is the foamable oil-in-water emulsion (A) according to the first, wherein the overrun is 40 to 160%. The seventh is a foamable oil-in-water emulsion obtained by mixing the foamable oil-in-water emulsion (A) according to any one of the first to sixth with a milk fat-containing emulsion (B). is there.

特定の油脂であるＳ２Ｌ型トリグリセリドの添加物的な少量使用及びＳ２Ｌ型トリグリセリドと増粘多糖類の組み合わせにより、油脂分１０〜３０重量％の低油分であるにもかかわらず、生クリーム、コンパウンドクリームに代表される油脂分４０〜４７重量％の起泡性水中油型乳化物と遜色のない、ホイップタイム、オーバーラン、ホイップ性、保形性を実現することが出来た。
又、本願発明の起泡性水中油型乳化物（Ａ）を任意の割合で乳脂含有の生クリームやコンパウンドクリーム等に配合することにより、これらのクリームの低油分化が可能となった。 Despite the low oil content of 10 to 30% by weight of fats and oils due to the use of a small amount of additive of S2L type triglyceride which is a specific fat and oil and the combination of S2L type triglyceride and thickening polysaccharide, fresh cream and compound cream It was possible to realize whip time, overrun, whipping properties, and shape retention that are comparable to those of a foamable oil-in-water emulsion having a fat content of 40 to 47% by weight.
Moreover, the low oil differentiation of these creams became possible by mix | blending the foamable oil-in-water emulsion (A) of this invention with milk fat containing fresh cream, compound cream, etc. in arbitrary ratios.

本発明の起泡性水中油型乳化物（Ａ）は、油脂、蛋白質及び水を含む水中油型乳化物であって、Ｓ２Ｌ型トリグリセリド（但し、式中のＳはステアリン酸、Ｌはリノール酸）及び増粘多糖類を含み、油脂分１０〜３０重量％、全固形分２６〜４５重量％であり、５℃の粘度が２００〜１０００ｃＰの中粘度〜高粘度の乳化物である。
本発明でいうＳ２Ｌ型トリグリセリドとは、Ｓはステアリン酸の飽和脂肪酸であり、Ｌはリノール酸の多価不飽和脂肪酸であり、Ｌがα位に結合したＳＳＬ、β位に結合したＳＬＳ及びそれらの混合物のいずれでもよいが β位に結合したＳＬＳが好ましい。
そして、Ｓ２Ｌ型トリグリセリドと相溶性が高く同質のトリグリセリドに飽和脂肪酸がパルミチン酸であるＰ２Ｌ型トリグリセリドが存在する。本発明のＳ２Ｌ型トリグリセリドの構成脂肪酸は、ステアリン酸とリノール酸である。 The foamable oil-in-water emulsion (A) of the present invention is an oil-in-water emulsion containing fats and oils, protein and water, and is an S2L type triglyceride (wherein S is stearic acid, L is linoleic acid) ) And a thickening polysaccharide, the fat / oil content is 10 to 30% by weight, the total solid content is 26 to 45% by weight, and the viscosity at 5 ° C. is a medium to high viscosity emulsion of 200 to 1000 cP.
The S2L type triglyceride referred to in the present invention means that S is a saturated fatty acid of stearic acid, L is a polyunsaturated fatty acid of linoleic acid, L is an SSL bonded to the α-position, an SLS bonded to the β-position, and those However, SLS bonded to the β-position is preferable.
And P2L type triglyceride whose saturated fatty acid is palmitic acid exists in the same triglyceride having high compatibility with S2L type triglyceride. The constituent fatty acids of the S2L type triglyceride of the present invention are stearic acid and linoleic acid.

本発明においては、Ｓ２Ｌ型トリグリセリドはＳ２Ｌ型トリグリセリドを４０％以上含有するＳ２Ｌ含有油脂由来が好ましい。
このようなＳ２Ｌ型トリグリセリドを４０％以上含有するＳ２Ｌ含有油脂を得る方法としては、リノール酸を多く含む油脂、例えばサフラワー油、ひまわり油、コーン油、菜種油、大豆油とりわけ前２者の油脂を飽和脂肪酸（ステアリン酸）に富むエステル又は脂肪酸と公知の方法でエステル交換し、必要に応じて分別を行うことにより得られる。
又、Ｓ２Ｌ型トリグリセリドを多く含む油脂から分別し濃度としては４０％以上含有するように調製して得ることができる。 In the present invention, the S2L-type triglyceride is preferably derived from an S2L-containing fat containing 40% or more of the S2L-type triglyceride.
As a method for obtaining S2L-containing fats and oils containing 40% or more of such S2L-type triglycerides, fats and oils containing a large amount of linoleic acid, such as safflower oil, sunflower oil, corn oil, rapeseed oil, soybean oil, especially the former two fats and oils are used. It is obtained by transesterifying with an ester or fatty acid rich in saturated fatty acid (stearic acid) by a known method, and performing fractionation as necessary.
Moreover, it can fractionate from the fats and oils which contain many S2L type triglycerides, and can prepare and obtain so that it may contain 40% or more as a density | concentration.

本発明ではＳ２Ｌ型トリグリセリドの量は添加物的な使用であるが、起泡性水中油型乳化物（Ａ）全体に対して０．４〜５．０重量％が好ましく、より好ましくは０．４〜４．０重量％であり、更に好ましくは０．４〜３．０重量％である。Ｓ２Ｌ型トリグリセリドの量が少ないと使用効果が乏しくなり、多いと起泡性、保形性が悪くなったり、食感が重たいものとなる。 In the present invention, the amount of the S2L type triglyceride is used as an additive, but is preferably 0.4 to 5.0% by weight, more preferably 0.8%, based on the whole foamable oil-in-water emulsion (A). It is 4 to 4.0 weight%, More preferably, it is 0.4 to 3.0 weight%. When the amount of the S2L type triglyceride is small, the use effect is poor, and when it is large, the foaming property and shape retention are deteriorated or the texture is heavy.

本発明の増粘多糖類は、ジェランガム、キサンタンガム、ローカストビーンガム、プルラン、グァーガム、サイリウムシードガム、水溶性大豆多糖類、カラギーナン、タマリンド種子ガム及びタラガムから選択される１種又は２種以上の増粘多糖類が好ましい。これらの多糖類は２種以上の組み合わせにより高粘度にすることが出来、ジェランガムとその他の増粘多糖類の組み合わせが好ましい。その他の増粘多糖類としてはキサンタンガム、プルラン、グァーガム、サイリウムシードガム、水溶性大豆多糖類及びタマリンド種子ガムから選択される１種又は２種以上の増粘多糖類が更に高粘度と離水防止の点で好ましい。 The thickening polysaccharide of the present invention is one or more kinds selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum. Viscous polysaccharides are preferred. These polysaccharides can be made to have high viscosity by a combination of two or more, and a combination of gellan gum and other thickening polysaccharides is preferable. As other thickening polysaccharides, one or two or more thickening polysaccharides selected from xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide and tamarind seed gum are used to further increase viscosity and prevent water separation. This is preferable.

これらの増粘多糖類は起泡性水中油型乳化物（Ａ）の５℃の粘度が２００〜１０００ｃＰの範囲になるように配合すれば良く、添加の時期、順序に特に制限はないが原料調合時に配合するのが好ましい。 These thickening polysaccharides may be blended so that the foamable oil-in-water emulsion (A) has a viscosity at 5 ° C. in the range of 200 to 1000 cP. It is preferable to mix at the time of preparation.

本発明の蛋白質は、その乳化特性によって水中油型乳化物を安定な乳化物にすることが出来る。蛋白質としては、牛乳、脱脂乳、加糖練乳、無糖練乳、全脂粉乳、脱脂粉乳、バターミルク、バターミルクパウダー、ホエー、ホエーパウダー、カゼイン、カゼインナトリウム、ラクトアルブミン、生クリーム等乳由来の蛋白質が例示でき、乳以外の蛋白質として卵蛋白質、大豆蛋白質も例示できる。卵蛋白質としては、液状あるいは乾燥された卵黄、卵白、全卵及びこれらより分離される単一（単純）蛋白質、例えばオボアルブミン、コンアルブミン、オボムコイド、オボグロブリン等がある。大豆蛋白質としては、豆乳、脱脂大豆粉、濃縮大豆蛋白、分離大豆蛋白、脱脂豆乳粉末、大豆蛋白加水分解物等がある。 The protein of the present invention can make an oil-in-water emulsion into a stable emulsion due to its emulsification characteristics. Proteins derived from milk such as milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, buttermilk, buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, and fresh cream Examples of proteins other than milk include egg protein and soybean protein. Examples of egg proteins include liquid or dried egg yolk, egg white, whole egg, and single (simple) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, ovoglobulin and the like. Examples of soy protein include soy milk, defatted soy flour, concentrated soy protein, separated soy protein, defatted soy milk powder, and soy protein hydrolysate.

本発明の起泡性水中油型乳化物（Ａ）は、油脂分１０〜３０重量％であり、好ましくは１２〜３０重量％であり、さらに好ましくは１４〜２８重量％である。油脂分が低すぎるとホイップしにくくなったり、保形性が悪くなったりする。油脂分が高すぎると乳化が不安定になったりする。 The foamable oil-in-water emulsion (A) of the present invention has an oil and fat content of 10 to 30% by weight, preferably 12 to 30% by weight, and more preferably 14 to 28% by weight. If the oil and fat content is too low, it will be difficult to whip or the shape retention will be poor. If the oil content is too high, emulsification may become unstable.

本発明の起泡性水中油型乳化物（Ａ）は、全固形分２６〜４５重量％であり、好ましくは２８〜４５重量％であり、さらに好ましくは３０〜４４重量％である。全固形分が低すぎると油分が足りていてもホイップしにくくなったり保形性が悪くなったりする。全固形分が高すぎると乳化が不安定になったり口溶けが悪くなったりする。 The foamable oil-in-water emulsion (A) of the present invention has a total solid content of 26 to 45% by weight, preferably 28 to 45% by weight, and more preferably 30 to 44% by weight. If the total solid content is too low, even if the oil content is sufficient, it becomes difficult to whip or the shape retention becomes poor. If the total solid content is too high, the emulsification becomes unstable or the mouth melts poorly.

本発明の起泡性水中油型乳化物（Ａ）に使用する油脂は、Ｓ２Ｌ型トリグリセリドを含有する油脂を必須原料とし、動植物性油脂及びそれらの硬化油脂の単独又は２種以上の混合物或いは動植物性油脂に種々の化学処理又は物理処理を施した油脂が例示できる。かかる油脂としては、大豆油、綿実油、コーン油、サフラワー油、オリーブ油、パーム油、菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パーム核油、乳脂、ラード、魚油、鯨油等の各種の動植物油脂及びそれらの硬化油、分別油、エステル交換油等の加工油脂（融点１５〜４０℃程度のもの）が例示できる。
本発明での乳脂は、牛乳、生クリーム、バター等の乳由来の乳脂はもちろんのこと、これらの原料を加工処理して得られるバターオイルも含むものである。 The fats and oils used in the foamable oil-in-water emulsion (A) of the present invention are oils and fats containing S2L-type triglycerides as essential raw materials, and animal or vegetable oils and fats, or a mixture of two or more thereof, or animals and plants. Examples include fats and oils obtained by subjecting various oils and fats to various chemical treatments or physical treatments. Such fats and 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, milk fat, lard, fish oil, whale oil, etc. Examples include animal and vegetable oils and fats, processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils (melting points of about 15 to 40 ° C.).
The milk fat in the present invention includes not only milk derived from milk such as milk, fresh cream and butter but also butter oil obtained by processing these raw materials.

これら起泡性水中油型乳化物（Ａ）に使用する油脂の中でも好ましい態様としては、Ｓ２Ｌ型トリグリセリドを４０％以上含有するＳ２Ｌ含有油脂とパーム分別系油脂の組み合わせが好ましい。パーム分別系油脂としてはパームステアリン、パーム中融点部、パームオレインの分別油、及びこれらの硬化油等が挙げられ、これらから選ばれる１種又は２種以上を用いることができ特に、起泡性水中油型乳化物（Ａ）の保形性の点で、パーム中融点部及びこの硬化油が好ましい。 Among the oils and fats used in these foamable oil-in-water emulsions (A), a combination of S2L-containing oil and fat containing 40% or more of S2L-type triglyceride and palm fractionated oil and fat is preferable. Examples of palm fractionated fats and oils include palm stearin, palm middle melting point, palm olein fractionated oil, and hardened oils thereof. One or more selected from these can be used, and foaming properties are particularly preferred. From the viewpoint of shape retention of the oil-in-water emulsion (A), a palm middle melting point and this hardened oil are preferred.

本発明においては低油分起泡性水中油型乳化物に従来使用されてきたラウリン系油脂は油脂全体に対して５０重量％以下が好ましく、より好ましくは３０重量％以下であり、更に好ましくは１０重量％以下である。ラウリン系油脂としては例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン、パーム核ステアリン等の分別油、及びこれらの硬化油等が挙げられる。ラウリン系油脂が多いと、組み合わせる油脂、乳化剤によっては乳化が良くなりすぎ、ホイップしにくくなる。 In the present invention, the lauric fats and oils that have been conventionally used in low-oil foaming oil-in-water emulsions are preferably 50% by weight or less, more preferably 30% by weight or less, and still more preferably 10% by weight. % By weight or less. Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionation thereof, and hardened oils thereof. When there are many lauric fats and oils, emulsification will become too good depending on the fats and emulsifiers combined, and it will become difficult to whip.

本発明の全固形分は、水を除く全ての成分をいい油脂、蛋白質、増粘多糖類、糖類、乳化剤、塩類、安定剤、香料、着色料、保存料も含むものである。糖類としては、澱粉、澱粉分解物、少糖類、二糖類、単糖類、糖アルコール、セルロース、イヌリン等が例示でき、これらの単独又は２種以上混合使用するのが好ましい。更に糖類が澱粉、澱粉分解物、少糖類、セルロース、イヌリンから選ばれてなる１種又は２種以上であることが、甘味の低減と風味のスッキリ感で好ましい。 The total solid content of the present invention refers to all components except water, and includes oils and fats, proteins, thickening polysaccharides, saccharides, emulsifiers, salts, stabilizers, fragrances, colorants, and preservatives. Examples of sugars include starch, starch degradation products, oligosaccharides, disaccharides, monosaccharides, sugar alcohols, cellulose, inulin, and the like, and these are preferably used alone or in combination of two or more. Further, the sugar is preferably one or more selected from starch, starch degradation product, oligosaccharide, cellulose, and inulin in terms of reducing sweetness and refreshing taste.

本発明の乳化剤は、起泡性水中油型乳化物を調製する際に通常使用する乳化剤を適宜選択使用することが出来る。例えば、レシチン、モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の合成乳化剤が例示でき、これらの乳化剤の中から１種又は２種以上を選択して適宜使用することが出来る。 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, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sucrose fatty acid ester can be exemplified, and one or two of these emulsifiers The above can be selected and used appropriately.

本発明の起泡性水中油型乳化物（Ａ）については、各種塩類を使用するのが好ましく、ヘキサメタリン酸塩、第２リン酸塩、クエン酸ナトリウム、ポリリン酸塩、重曹等を単独又は２種以上混合使用することが好ましい。 Regarding the foamable oil-in-water emulsion (A) of the present invention, it is preferable to use various salts, and hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. alone or 2 It is preferable to use a mixture of two or more species.

本発明の起泡性水中油型乳化物（Ａ）については、５℃の粘度が２００〜１０００ｃＰの中粘度〜高粘度である必要があり、好ましくは２５０〜９００ｃＰであり、さらに好ましくは３００〜９００ｃＰである。粘度が低すぎると口溶けが良すぎたり、保形性が悪かったりする。粘度が高すぎると口溶けが悪くなったり、ホイップ時にオーバーランが低いものになったりする。 About the foamable oil-in-water emulsion (A) of this invention, the viscosity of 5 degreeC needs to be a medium viscosity-high viscosity of 200-1000 cP, Preferably it is 250-900 cP, More preferably, it is 300- 900 cP. If the viscosity is too low, the mouth melts too well and the shape retention is poor. If the viscosity is too high, melting in the mouth will worsen and overrun will be low during whipping.

本発明の起泡性水中油型乳化物（Ａ）の油相のＳＦＣが１０℃で６５〜９５％、好ましくは７０〜９５％、更に好ましくは７５〜９５％である。ＳＦＣが高すぎるとホイップし難くなり、低すぎると保形性が悪くなる。
油相のＳＦＣ（固体脂含量）の測定法は、ＩＵＰＡＣ２．１５０（ＳｏｌｉｄＣｏｎｔｅｎｔＤｅｔｅｒｍｉｎａｔｉｏｎｉｎＦａｔｓｂｙＮＭＲ）に準じて行なった。 The SFC of the oil phase of the foamable oil-in-water emulsion (A) of the present invention is 65 to 95%, preferably 70 to 95%, more preferably 75 to 95% at 10 ° C. If the SFC is too high, it will be difficult to whip, and if it is too low, the shape retention will be poor.
The oil phase SFC (solid fat content) was measured according to IUPAC 2.150 (Solid Content Determination in Fats by NMR).

本発明の起泡性水中油型乳化物（Ａ）は、オーバーランが４０〜１６０％、好ましくは５０〜１４０％、更に好ましくは７０〜１３０％であることが好ましい。オーバーランが高すぎる場合には食感が軽くなりすぎたり、風味の乏しいものとなる傾向がある。オーバーランが低すぎる場合には、本発明の目的とする風味、口溶け感が得難くなる。 The foamable oil-in-water emulsion (A) of the present invention has an overrun of 40 to 160%, preferably 50 to 140%, more preferably 70 to 130%. If the overrun is too high, the texture tends to be too light or the flavor tends to be poor. If the overrun is too low, it becomes difficult to obtain the target flavor and melted mouth feeling of the present invention.

本発明の起泡性水中油型乳化物（Ａ）の製造法としては、Ｓ２Ｌ型トリグリセリドを含有する油脂、蛋白質及び水を主要原料に、増粘多糖類とその他の原料を混合後、予備乳化、殺菌又は滅菌処理し均質化処理することにより得ることができる。起泡性水中油型乳化物（Ａ）の保存性の点で滅菌処理することが好ましい。具体的には、各種原料を６０〜７０℃で２０分間予備乳化した後（乳化装置はホモミキサー）、必要により０〜２５０Kg/cm²の条件下にて均質化（乳化装置は均質機）する。次いで超高温瞬間殺菌処理（ＵＨＴ）した後、再度、０〜３００Kg/cm²の条件化にて均質化し、冷却後、約２４時間エージングする。 As the method for producing the foamable oil-in-water emulsion (A) of the present invention, pre-emulsification is carried out after mixing thickening polysaccharides and other raw materials with oils, proteins and water containing S2L type triglycerides as the main raw materials. It can be obtained by sterilization or sterilization and homogenization. It is preferable to sterilize the foamable oil-in-water emulsion (A) from the viewpoint of storage stability. Specifically, after preliminarily emulsifying various raw materials at 60 to 70 ° C. for 20 minutes (the emulsifying device is a homomixer), the material is homogenized under the condition of 0 to 250 kg / cm ² as necessary (the emulsifying device is a homogenizer). . Next, after ultra-high temperature instant sterilization (UHT), it is homogenized again under the condition of 0 to 300 kg / cm ² , and after cooling, it is aged for about 24 hours.

超高温瞬間（ＵＨＴ）殺菌には、間接加熱方式と直接加熱方式の２種類があり、間接加熱処理する装置としてはＡＰＶプレート式ＵＨＴ処理装置(ＡＰＶ株式会社製）、ＣＰ−ＵＨＴ滅菌装置（クリマティー・パッケージ株式会社製）、ストルク・チューブラー型滅菌装置（ストルク株式会社製）、コンサーム掻取式ＵＨＴ滅菌装置（テトラパック・アルファラバル株式会社製）等が例示できるが、特にこれらにこだわるものではない。また、直接加熱式滅菌装置としては、超高温滅菌装置（岩井機械工業（株）製）、ユーペリゼーション滅菌装置（テトラパック・アルファラバル株式会社製）、ＶＴＩＳ滅菌装置（テトラパック・アルファラバル株式会社製）、ラギアーＵＨＴ滅菌装置（ラギアー株式会社製）、パラリゼーター（パッシュ・アンド・シルケーボーグ株式会社製）等のＵＨＴ滅菌装置が例示でき、これらの何れの装置を使用してもよい。 There are two types of ultra-high temperature instant (UHT) sterilization: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Clima) Tea package Co., Ltd.), Torque / tubular sterilizer (Stork Co., Ltd.), Concer scraping type UHT sterilizer (Tetra Pak Alfa Laval Co., Ltd.), etc. is not. Direct heating sterilizers include ultra-high temperature sterilizers (manufactured by Iwai Machinery Co., Ltd.), operation sterilizers (manufactured by 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 & Silkeborg Co., Ltd.), and any of these devices may be used.

起泡性水中油型乳化物に乳風味を期待する場合、乳脂を使用するのが好ましが、本発明の起泡性水中油型乳化物（Ａ）は油脂分が１０〜３０重量％と低油分であるので乳脂の含有量に限界がある。
本発明においては起泡性水中油型乳化物（Ａ）に乳脂含有乳化物（Ｂ）を混合して起泡性水中油型乳化物を調製するのが好ましい。
本発明の乳脂含有乳化物とは起泡性水中油型乳化物（Ａ）中に含まれる乳脂より多くの乳脂が含まれている乳化物であれば何れの乳化物でもよく、生クリーム、コンパウンドクリームが例示できる。又、牛乳、生クリーム、バター、バターオイル、動植物性油脂を使用し任意の油脂分に再構成した乳化物であっても良い。 When expecting a milk flavor in the foamable oil-in-water emulsion, it is preferable to use milk fat, but the foamable oil-in-water emulsion (A) of the present invention has a fat content of 10 to 30% by weight. Because of its low oil content, the content of milk fat is limited.
In the present invention, the foamable oil-in-water emulsion (A) is preferably mixed with the milk fat-containing emulsion (B) to prepare the foamable oil-in-water emulsion.
The milk fat-containing emulsion of the present invention may be any emulsion as long as it contains more milk fat than the milk fat contained in the foamable oil-in-water emulsion (A). Fresh cream, compound A cream can be illustrated. Moreover, the emulsion reconstituted in arbitrary fats and oils using milk, fresh cream, butter, butter oil, and animal and vegetable fats and oils may be used.

起泡性水中油型乳化物（Ａ）と乳脂含有乳化物（Ｂ）との混合であるが、混合割合は任意であり、混合の時期は二つの乳化物が完成していれば何れの時期でも良いが、好ましくは、起泡性水中油型乳化物（Ａ）が均質化冷却された後に乳脂含有乳化物（Ｂ）を混合するのが好ましい。 The foaming oil-in-water emulsion (A) and the milk fat-containing emulsion (B) are mixed, but the mixing ratio is arbitrary, and the timing of mixing is any time when two emulsions are completed. However, it is preferable to mix the milk fat-containing emulsion (B) after the foamable oil-in-water emulsion (A) is homogenized and cooled.

以下に本発明の実施例を示し本発明をより詳細に説明するが、本発明の精神は以下の実施例に限定されるものではない。なお、例中、％及び部は、いずれも重量基準を意味する。また、結果については以下の方法で評価した。 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. The results were evaluated by the following method.

Ａ水中油型乳化物の粘度、全固形分、ボテテスト（水中油型乳化物の安定性）を評価した。
方法は、
粘度：水中油型乳化物の粘度の測定は、Ｂ型粘度計（株式会社東京計器製）にて、２号ローター、３０ｒｐｍの条件下で行った。
全固形分：ＭｉｃｒｏｗａｖｅＭｏｉｓｔｕｒｅ／ＳｏｌｉｄＡｎａｌｙｚｅｒ（ＬＡＢＷＡＶＥ９０００ＣＥＭｃｏｒｐｏｒａｔｉｏｎ製）、エンドポイント法
ボテテスト：水中油型乳化物を１００ｍｌ容ビーカーに５０ｇ採り、２０℃で２時間インキュベートし、その後１０分間攪拌した時のボテの発生の有無を確認した。 A Viscosity of oil-in-water emulsion, total solid content, and bottest (stability of oil-in-water emulsion) were evaluated.
The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 30 rpm.
Total solid content: Microwave Moisture / Solid Analyzer (LAB WAVE 9000 CEM corporation), endpoint method
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 checked for the presence or absence of boiling when stirred for 10 minutes.

Ｂ水中油型乳化物を起泡させた場合の評価方法
（１）ホイップタイム：水中油型乳化物１Ｋｇにグラニュー糖８０ｇ加えてホバートミキサー（ＨＯＢＡＲＴＣＯＲＰＯＲＡＴＩＯＮ製ＭＯＤＥＬＮ−５）３速（３００ｒｐｍ）にてホイップし、最適起泡状態に達するまでの時間
（２）オーバーラン：[（一定容積の水中油型乳化物重量）−（一定容積の起泡後の起泡物重量）]÷（一定容積の起泡後の起泡物重量）×１００
（３）保形性：造花した起泡物を１５℃で２４時間放置した場合の美しさ。優れている順に５点満点の５段階にて評価を付けた。
５点・・造花時と変わらない
４点・・やや沈むがほとんど造花時と変わらない
３点・・やや沈むが問題のないレベル
２点・・沈むが形は残っている
１点・・だれている
（４）離水：上記保形性評価と同時に離水状態を評価。優れている順に５点満点の５段階にて評価を付けた。
５点・・離水なし
４点・・ほとんど離水なし
３点・・底面１／４程度の離水
２点・・底面１／２程度の離水
１点・・底面全面に離水
（５）風味：ホイップ後の起泡物の乳風味。５点満点の５段階にて評価を付けた。
５点・・強い
４点・・やや強い
３点・・普通
２点・・やや弱い
１点・・弱い
（６）食感：ホイップ後の起泡物の食感・柔らかさ滑らかさ。５点満点の５段階にて評価を付けた。
５点・・柔らかく滑らか
４点・・柔らかい
３点・・普通
２点・・やや硬い
１点・・硬い
（７）口溶け：ホイップ後の起泡物の口溶けの良さ、速さ。５点満点の５段階にて評価を付けた。
５点・・瞬時に溶ける
４点・・すみやかに溶ける
３点・・普通
２点・・やや溶けにくい
１点・・なかなか溶けない B. Evaluation method when foaming oil-in-water emulsion (1) Whip time: Add 1 kg of oil-in-water emulsion to 80 g of granulated sugar and add to Hobart mixer (MODEL N-5 manufactured by HOBART CORPORATION) 3rd speed (300 rpm) (2) Overrun: [(constant volume of oil-in-water emulsion weight) − (foamed weight after constant volume foaming)] / (constant volume) Of foam after foaming) × 100
(3) Shape retention: beauty when artificial foam is left at 15 ° C. for 24 hours. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ... not change from artificial flower 4 points ... somewhat sinking but almost the same as artificial flowering 3 points ... slightly sinking but no problem level 2 points ... the sinking shape remains 1 point ... Yes (4) Water separation: The water separation state is evaluated simultaneously with the above-described shape retention evaluation. Evaluation was given in 5 grades, out of 5 in order of superiority.
5 points ··· No water separation 4 ··· Almost no water separation 3 · · · Water separation about 1/4 of the bottom 2 · · Water separation about 1/2 of the bottom 1 · · Water separation on the entire bottom surface (5) Flavor: After whipping The milk flavor of the foam. Evaluation was made on a 5-point scale.
5 points ··· Strong 4 points ··· Slightly strong 3 ··· Normal 2 ··· Slightly weak 1 ··· Weak (6) Texture: Texture of the foam after whipping · Softness smoothness. Evaluation was made on a 5-point scale.
5 points ··· Soft and smooth 4 ··· Soft 3 ··· Normal 2 ··· Slightly hard 1 ··· Hard (7) Mouth melting: Goodness and speed of melting of foam after whipping. Evaluation was made on a 5-point scale.
5 points-Melt instantly 4 points-Melt quickly 3 points-Normal 2 points-Slightly difficult to melt 1 point-Difficult to melt

実験例１（Ｓ２Ｌ含有油脂（１）の調製）
サフラワー油２０部、ステアリン酸８０部を１，３位特異性を有するリパーゼを用いてエステル交換し、蒸留によりエチルエステル部を除去し、Ｓ２Ｌ含有油脂（１）を得た。 Experimental Example 1 (Preparation of S2L-containing oil and fat (1))
20 parts of safflower oil and 80 parts of stearic acid were transesterified using a lipase having 1,3-position specificity, and the ethyl ester part was removed by distillation to obtain S2L-containing fat (1).

実験例２（Ｓ２Ｌ含有油脂（２）の調製）
実験例１の油脂：アセトン＝２０：８０の比率の混合物を混合溶解し、攪拌しながら混合物を１０℃まで冷却し、３０分保持し結晶を析出させた。その後、減圧濾過して結晶部と液上部に分画した。得られた結晶部は常法により脱色、脱臭し、Ｓ２Ｌ含有油脂（２）を得た。 Experimental Example 2 (Preparation of S2L-containing oil and fat (2))
The mixture of fat / oil: acetone = 20: 80 in Experimental Example 1 was mixed and dissolved, and the mixture was cooled to 10 ° C. with stirring, and kept for 30 minutes to precipitate crystals. Then, it filtered under reduced pressure and fractionated into the crystal part and the liquid upper part. The obtained crystal part was decolored and deodorized by a conventional method to obtain S2L-containing oil (2).

実験例３
起泡性水中油型乳化物の調製に使用したＳ２Ｌ含有油脂（１）、Ｓ２Ｌ含有油脂（２）、パーム中融点部、菜種パーム混合硬化油について、液体クロマトグラフィー法、ガスクロマトグラフィー法を用いてＳ２Ｌ、Ｐ２Ｌ量を求め、結果を表１に纏めた。

Experimental example 3
About S2L containing fats and oils (1), S2L containing fats and oils (2) used for preparation of a foamable oil-in-water emulsion, about a middle melting point part of palm, and rapeseed palm mixed hardened oil, using a liquid chromatography method and a gas chromatography method The amounts of S2L and P2L were determined, and the results are summarized in Table 1.

実施例１
パーム中融点部（融点３４℃）１６．５部、Ｓ２Ｌ含有油脂（１）３．５部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６４．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水もほとんど認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表２、３に纏めた。 Example 1
The palm melting point (melting point 34 ° C.) 16.5 parts, S2L-containing oil (1) 3.5 parts, 0.2 parts of lecithin and 0.2 parts of glycerin fatty acid ester are mixed and melted to obtain an oil phase. Separately, 64.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was very good and almost no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 2 and 3.

実施例２
パーム中融点部（融点３４℃）１６．５部、Ｓ２Ｌ含有油脂（１）３．５部、菜種パーム混合硬化油脂２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６２．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表２、３に纏めた。 Example 2
26.5 parts of lecithin and 0.2 part of glycerin fatty acid ester are added and mixed in 16.5 parts of palm middle melting point (melting point 34 ° C), 3.5 parts of S2L-containing fats and oils (1), 2 parts of rapeseed palm mixed hardened fats and oils Melt to oil phase. Separately, 62.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 2 and 3.

実施例３
パーム中融点部（融点３４℃）１６．５部、Ｓ２Ｌ含有油脂（１）３．５部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６４．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム０．１部、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかい食感と強い乳風味を有し、口溶けは普通であった。配合と評価を表２、３に纏めた。 Example 3
The palm melting point (melting point 34 ° C.) 16.5 parts, S2L-containing oil (1) 3.5 parts, 0.2 parts of lecithin and 0.2 parts of glycerin fatty acid ester are mixed and melted to obtain an oil phase. Separately, 64.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, 0 gellan gum .1 part, 0.03 part each of psyllium seed gum, guar gum and xanthan gum and 0.1 part of pullulan are dissolved and dispersed to prepare an aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. In addition, when eaten, it had a soft texture and a strong milk flavor, and the mouth melted normally. Formulation and evaluation are summarized in Tables 2 and 3.

実施例４
パーム中融点部（融点３４℃）１７部、Ｓ２Ｌ含有油脂（２）３部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６４．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、グァーガム、キサンタンガム各０．０３部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表２、３に纏めた。 Example 4
Add 17 parts of lecithin and 0.2 part of glycerin fatty acid ester to 17 parts of the middle melting point of palm (melting point 34 ° C.) and 3 parts of S2L-containing fats and oils (2). Separately, 64.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 parts of guar gum and xanthan gum. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. after, homogenized at homogenizing pressure of 30kg / cm ^2, and immediately cooled to 5 ° C.. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and a little water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 2 and 3.

実施例１〜実施例４の配合と一部評価を表２に纏めた。

Table 2 summarizes the formulations and partial evaluations of Examples 1 to 4.

実施例１〜実施例４の評価を表３に纏めた。

The evaluation of Examples 1 to 4 is summarized in Table 3.

実施例５
パーム中融点部（融点３４℃）１２．５部、Ｓ２Ｌ含有油脂（１）２．５部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６９．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は問題無いレベルだが離水は少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表４、５に纏めた。 Example 5
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 12.5 parts of the palm melting point (melting point 34 ° C.), 2.5 parts of the S2L-containing oil (1), and mixing and melting. Separately, 69.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. Although shape retention at 15 ° C is at a satisfactory level, water separation was slightly recognized. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 4 and 5.

実施例６
パーム中融点部（融点３４℃）２５部、Ｓ２Ｌ含有油脂（１）３部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水５６．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかい食感と強い乳風味を有し、口溶けは普通であった。配合と評価を表４、５に纏めた。 Example 6
An oil phase is prepared by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 25 parts of palm middle melting point (melting point: 34 ° C.) and 3 parts of S2L-containing oil (1) to melt. Separately, 56.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. In addition, when eaten, it had a soft texture and a strong milk flavor, and the mouth melted normally. The formulation and evaluation are summarized in Tables 4 and 5.

実施例７
パーム中融点部（融点３４℃）１６．５部、Ｓ２Ｌ含有油脂（１）３．５部、硬化ヤシ油（融点３１℃）２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６２．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は問題無いレベルだが離水は少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表４、５に纏めた。 Example 7
26.5 parts of lecithin, 0.2 part of glycerin fatty acid ester in 16.5 parts of palm middle melting point (melting point 34 ° C.), 3.5 parts of S2L-containing oil (1), 2 parts of hardened coconut oil (melting point 31 ° C.) Add part to mix and melt to make oil phase. Separately, 62.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. Although shape retention at 15 ° C is at a satisfactory level, water separation was slightly recognized. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 4 and 5.

実施例８
パーム中融点部（融点３４℃）８．５部、Ｓ２Ｌ含有油脂（１）３．５部、硬化ヤシ油（融点３１℃）１０部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６２．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好だが離水は少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表４、５に纏めた。 Example 8
The palm melting point (melting point 34 ° C) 8.5 parts, S2L-containing oil (1) 3.5 parts, hardened coconut oil (melting point 31 ° C) 10 parts 0.2 parts lecithin, glycerin fatty acid ester 0.2 Add part to mix and melt to make oil phase. Separately, 62.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. Although shape retention at 15 ° C. was good, water separation was slightly recognized. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 4 and 5.

実施例５〜実施例８の配合と一部評価を表４に纏めた。

Table 4 summarizes the formulations and partial evaluations of Examples 5 to 8.

実施例５〜実施例８の評価を表５に纏めた。

Table 5 summarizes the evaluation of Examples 5 to 8.

実施例９
パーム中融点部（融点３４℃）２０．５部、Ｓ２Ｌ含有油脂（１）１．５部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６２．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表６、７に纏めた。 Example 9
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 20.5 parts of the palm melting point (melting point 34 ° C.), 1.5 parts of S2L-containing oil (1), and mixing and melting. Separately, 62.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 6 and 7.

実施例１０
パーム中融点部（融点３４℃）２０．０部、Ｓ２Ｌ含有油脂（２）４．０部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６０．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水が少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表６、７に纏めた。 Example 10
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 20.0 parts of palm melting point (melting point 34 ° C.), 4.0 parts of S2L-containing fat (2), and mixing and melting. Separately, 60.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and a little water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 6 and 7.

実施例１１
パーム中融点部（融点３４℃）２０．０部、Ｓ２Ｌ含有油脂（２）６．０部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水５８．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好で離水が少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表６、７に纏めた。 Example 11
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 20.0 parts of palm melting point (melting point 34 ° C.), 6.0 parts of S2L-containing oil (2), and mixing and melting. Separately, 58.1 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. after, homogenized at homogenizing pressure of 30kg / cm ^2, and immediately cooled to 5 ° C.. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was good and some water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 6 and 7.

実施例１２
パーム中融点部（融点３４℃）１２．０部、Ｓ２Ｌ含有油脂（１）２．０部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水７１．０４部に脱脂粉乳４部、デキストリン（ＤＥ１５）１０部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム０．１部、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は問題無いレベルで離水が少し認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けも極めて良好であった。配合と評価を表６、７に纏めた。 Example 12
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 12.0 parts of palm middle melting point (melting point: 34 ° C.), 2.0 parts of S2L-containing fat (1), and mixing and melting. Separately, 71.04 parts of water, 4 parts of skim milk powder, 10 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum 0 .1 part, 0.03 part each of psyllium seed gum, guar gum and xanthan gum and 0.1 part of pullulan are dissolved and dispersed to prepare an aqueous phase. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was at a level with no problem, and a little water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was very good. Formulation and evaluation are summarized in Tables 6 and 7.

実施例９〜実施例１２の配合と一部評価を表６に纏めた。

Table 6 summarizes the formulations and partial evaluations of Examples 9 to 12.

実施例９〜実施例１２の評価を表７に纏めた。

The evaluation of Examples 9 to 12 is summarized in Table 7.

実施例１３
５℃に冷却してエージングした実施例１の水中油型乳化物８０部と、同じく品温が５℃の乳脂肪分４７％生クリーム（商品名：よつ葉生クリーム４７％）２０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で、離水はほとんど認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表８、９に纏めた。 Example 13
80 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged was mixed with 20 parts of milk fat 47% fresh cream (trade name: Yotsuba fresh cream 47%) having a product temperature of 5 ° C. 80 g of granulated sugar was added to 1 kg of the product and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above method. The shape retention at 15 ° C. was very good and almost no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 8 and 9.

実施例１４
５℃に冷却してエージングした実施例１の水中油型乳化物５０部と、同じく品温が５℃の乳脂肪分４７％生クリーム（商品名：よつ葉生クリーム４７％）５０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好で、離水はほとんど認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表８、９に纏めた。 Example 14
50 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged was mixed with 50 parts of milk fat 47% fresh cream (trade name: Yotsuba fresh cream 47%) having a product temperature of 5 ° C. 80 g of granulated sugar was added to 1 kg of the product and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above method. The shape retention at 15 ° C. was good and almost no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 8 and 9.

実施例１５
５℃に冷却してエージングした実施例１の水中油型乳化物２０部と、同じく品温が５℃の乳脂肪分４７％生クリーム（商品名：よつ葉生クリーム４７％）８０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好で、離水はほとんど認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表８、９に纏めた。 Example 15
20 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged was mixed with 80 parts milk fat 47% fresh cream (trade name: Yotsuba fresh cream 47%) having a product temperature of 5 ° C. 80 g of granulated sugar was added to 1 kg of the product and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above method. The shape retention at 15 ° C. was good and almost no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. The formulation and evaluation are summarized in Tables 8 and 9.

参考例１
品温が５℃の乳脂肪分４７％生クリーム（商品名：よつ葉生クリーム４７％）１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は問題無いレベルで離水が認められた。また、食した際には柔らかく滑らかな食感と良好な風味を有し、口溶けは普通あった。配合と評価を表８、９に纏めた。 Reference example 1
Add 80g of granulated sugar to 1kg of milk fat 47% fresh cream (product name: Yotsuba fresh cream 47%) with 5 ° C product temperature and whipped by the above whipping method. Overrun, shape retention, The water separation was measured. Water separation was recognized at a level where there was no problem with the shape retention at 15 ° C. In addition, when eaten, it had a soft and smooth texture and good flavor, and the mouth melted normally. The formulation and evaluation are summarized in Tables 8 and 9.

実施例１３〜実施例１３及び参考例１の配合を表８に纏めた。

The formulations of Examples 13 to 13 and Reference Example 1 are summarized in Table 8.

実施例１３〜実施例１５及び参考例１の評価を表９に纏めた。

Table 9 summarizes the evaluations of Examples 13 to 15 and Reference Example 1.

実施例１６
５℃に冷却してエージングした実施例１の水中油型乳化物８０部と、同じく品温が５℃の乳脂肪分１９．０％、植物性脂肪分２６．０％のトッピング５００（不二製油株式会社製）２０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表１０、１１に纏めた。 Example 16
80 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged, and a topping 500 (Fujimi) having a milk fat content of 19.0% and a vegetable fat content of 26.0%, similarly at 5 ° C. 80 g of granulated sugar was added to 1 kg of a mixture of 20 parts (Oil Manufacturing Co., Ltd.) and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 10 and 11.

実施例１７
５℃に冷却してエージングした実施例１の水中油型乳化物５０部と、同じく品温が５℃の乳脂肪分１９．０％、植物性脂肪分２６．０％のトッピング５００（不二製油株式会社製）５０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表１０、１１に纏めた。 Example 17
50 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged, and topping 500 having a milk fat content of 19.0% and a vegetable fat content of 26.0% (Fuji) 80 g of granulated sugar was added to 1 kg of a mixture of 50 parts (manufactured by Oil Manufacturing Co., Ltd.) and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 10 and 11.

実施例１８
５℃に冷却してエージングした実施例１の水中油型乳化物２０部と、同じく品温が５℃の乳脂肪分１９．０％、植物性脂肪分２６．０％のトッピング５００（不二製油株式会社製）８０部を混合したもの１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表１０、１１に纏めた。 Example 18
20 parts of the oil-in-water emulsion of Example 1 cooled to 5 ° C. and aged, and topping 500 having a milk fat content of 19.0% and a vegetable fat content of 26.0% (Fujiko) 80 g of granulated sugar was added to 1 kg of a mixture of 80 parts (manufactured by Oil Manufacturing Co., Ltd.) and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was extremely good and no water separation was observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 10 and 11.

参考例２
品温が５℃の乳脂肪分１９．０％、植物性脂肪分２６．０％のトッピング５００（不二製油株式会社製）１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で離水は認められなかった。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けは普通であった。配合と評価を表１０、１１に纏めた。 Reference example 2
80 g of granulated sugar is added to 1 kg of topping 500 (produced by Fuji Oil Co., Ltd.) having a milk fat content of 19.0% and a vegetable fat content of 26.0% at a temperature of 5 ° C. and whipped by the above whipping method. According to the above method, overrun, shape retention and water separation were measured. The shape retention at 15 ° C. was extremely good and no water separation was observed. In addition, when eaten, it had a soft and smooth texture and a strong milk flavor, and melted in the mouth. Formulation and evaluation are summarized in Tables 10 and 11.

実施例１６〜実施例１８及び参考例２の配合を表１０に纏めた。

The formulations of Examples 16 to 18 and Reference Example 2 are summarized in Table 10.

実施例１６〜実施例１８及び参考例２の評価を表１１に纏めた。

Table 11 summarizes the evaluations of Examples 16 to 18 and Reference Example 2.

比較例１
主たる配合は実施例１と同様で、水相の増粘多糖類（ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部）を一切添加せずに作成し、水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好だが、離水はかなり認められた。また、食した際には柔らかく滑らかな食感と強い乳風味を有し、口溶けもかなり良好であった。配合と評価を表１２、１３に纏めた。 Comparative Example 1
The main blending is the same as in Example 1, and the water phase thickening polysaccharide (sodium hexametaphosphate 0.15 parts, gellan gum, psyllium gum, guar gum, xanthan gum 0.03 parts each, pullulan 0.1 parts) is added at all. The oil-in-water type emulsion was obtained. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. Although the shape retention at 15 ° C. was good, water separation was considerably observed. Moreover, when it ate, it had a soft and smooth texture and a strong milk flavor, and its mouth melting was quite good. Formulation and evaluation are summarized in Tables 12 and 13.

比較例２
パーム中融点部（融点３４℃）１６．５部、Ｓ２Ｌ含有油脂（１）３．５部、菜種パーム混合硬化油脂（融点３６℃）２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水５８．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）１０部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で、離水は認められなかった。また、食した際には食感は極めて硬く、乳風味をやや感じにくく、口溶けもかなり悪かった。配合と評価を表１２、１３に纏めた。 Comparative Example 2
16.5 parts palm melting point (melting point 34 ° C.), 3.5 parts S2L-containing fat (1), 2 parts rapeseed palm mixed hardened fat (melting point 36 ° C.) 0.2 parts lecithin, 0 glycerin fatty acid ester Add 2 parts to mix and melt to make oil phase. Separately, 58.1 parts of water, 9 parts of skim milk powder, 10 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was very good, and no water separation was observed. In addition, when eating, the texture was extremely hard, the milk flavor was somewhat difficult to feel, and the melting of the mouth was also quite bad. Formulation and evaluation are summarized in Tables 12 and 13.

比較例３
パーム中融点部（融点３４℃）２０部、菜種パーム混合硬化油脂（融点３６℃）２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水６２．１１部に脱脂粉乳９部、デキストリン（ＤＥ１５）６部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は極めて良好で、離水は認められなかった。また、食した際には食感は極めて硬く、乳風味を感じにくいが、口溶けは良好であった。ただし、食した際の食感、乳風味は本発明の目的を満たすものではなかった。配合と評価を表１２、１３に纏めた。 Comparative Example 3
An oil phase is obtained by adding 0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester to 20 parts of the middle melting point of palm (melting point: 34 ° C.) and 2 parts of rapeseed palm mixed hardened oil (melting point: 36 ° C.). Separately, 62.11 parts of water, 9 parts of skim milk powder, 6 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. after, homogenized at homogenizing pressure of 30kg / cm ^2, and immediately cooled to 5 ° C.. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was very good, and no water separation was observed. In addition, when eaten, the texture was extremely hard and the milk flavor was hard to feel, but the melt in the mouth was good. However, the texture and milk flavor at the time of eating did not satisfy the object of the present invention. Formulation and evaluation are summarized in Tables 12 and 13.

比較例４
パーム中融点部（融点３４℃）２３部、Ｓ２Ｌ含有油脂（１）３部、菜種パーム混合硬化油脂（融点３６℃）２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水５２．２４部に脱脂粉乳９部、デキストリン（ＤＥ１５）１０部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップし、上記方法に従いオーバーラン、保形性、離水の測定を行った。１５℃での保形性は良好で離水は認められなかった。また、食した際には食感は極めて硬く、乳風味はやや感じにくく、口溶けは極めて悪かった。配合と評価を表１２、１３に纏めた。 Comparative Example 4
0.2 parts of lecithin and 0.2 part of glycerin fatty acid ester are added to 23 parts of middle melting point of palm (melting point 34 ° C), 3 parts of S2L containing fat (1), 2 parts of rapeseed palm mixed hardened fat (melting point 36 ° C) Mix and melt to make oil phase. Separately, 52.24 parts of water, 9 parts of skim milk powder, 10 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of guar gum and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. Thereafter, it was homogenized at a homogenizing pressure of 30 kg / cm ² and immediately cooled to 5 ° C. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. 80 g of granulated sugar was added to 1 kg of this foamable oil-in-water emulsion and whipped by the above whipping method, and overrun, shape retention and water separation were measured according to the above methods. The shape retention at 15 ° C. was good and no water separation was observed. In addition, when eating, the texture was very hard, the milk flavor was a little difficult to feel, and the melting of the mouth was extremely bad. Formulation and evaluation are summarized in Tables 12 and 13.

比較例５
パーム中融点部（融点３４℃）１４．０部、Ｓ２Ｌ含有油脂（１）２部にレシチンを０．２部、グリセリン脂肪酸エステルを０．２部添加混合融解し油相とする。これとは別に水７９．１１部に脱脂粉乳２部、デキストリン（ＤＥ１５）２部、ショ糖脂肪酸エステル（ＨＬＢ５）０．１部、重曹０．０２部、ヘキサメタリン酸ナトリウム０．１５部、ジェランガム、サイリウムシードガム、グァーガム、キサンタンガム各０．０３部、プルラン０．１部を溶解・分散して水相を調製する。上記油相と水相を７０℃で３０分ホモミキサーで攪拌予備乳化した後、超高温殺菌装置（岩井機械工業（株）製）によって１４４℃において４秒間の直接加熱方式による滅菌処理を行った後、３０kg/cm²の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後２４時間エージングして、起泡性水中油型乳化物を得た。この起泡性水中油型乳化物１kgに８０gのグラニュー糖を加えて上記ホイップ方法にてホイップしたが、２０分攪拌してもホイップしきらなかった。配合と評価を表１２、１３に纏めた。 Comparative Example 5
The palm melting point (melting point 34 ° C.) 14.0 parts, S2L-containing oil (1) 2 parts, 0.2 parts lecithin and 0.2 parts glycerin fatty acid ester are mixed and melted to obtain an oil phase. Separately, 79.11 parts of water, 2 parts of skim milk powder, 2 parts of dextrin (DE15), 0.1 part of sucrose fatty acid ester (HLB5), 0.02 part of sodium bicarbonate, 0.15 part of sodium hexametaphosphate, gellan gum, An aqueous phase is prepared by dissolving and dispersing 0.03 part each of psyllium seed gum, guar gum, and xanthan gum and 0.1 part of pullulan. The oil phase and the aqueous phase were preliminarily emulsified with a homomixer at 70 ° C. for 30 minutes, and then sterilized by an ultrahigh temperature sterilizer (manufactured by Iwai Kikai Kogyo Co., Ltd.) at 144 ° C. for 4 seconds. after, homogenized at homogenizing pressure of 30kg / cm ^2, and immediately cooled to 5 ° C.. After cooling, the mixture was aged for 24 hours to obtain a foamable oil-in-water emulsion. To 1 kg of this foamable oil-in-water emulsion, 80 g of granulated sugar was added and whipped by the above whipping method. Formulation and evaluation are summarized in Tables 12 and 13.

比較例１〜比較例５の配合と一部評価を表１２に纏めた。

Table 12 shows the composition and partial evaluation of Comparative Examples 1 to 5.

比較例１〜比較例５の評価を表１３に纏めた。

Table 13 summarizes the evaluation of Comparative Examples 1 to 5.

本発明は、ケーキ等のトッピングやサンド等に用いられる低油分起泡性水中油型乳化物（ホイップクリーム）に関する。更に詳しくは、高い乳化安定性、ホイップ性、ホイップ後の保形性、口溶け性、風味に優れた低油分起泡性水中油型乳化物及びその製造法に関するものである。 The present invention relates to a low-oil foaming oil-in-water emulsion (whipped cream) used for toppings such as cakes and sand. More specifically, the present invention relates to a low-oil-foaming oil-in-water emulsion excellent in high emulsification stability, whipping properties, shape retention after whipping, mouth meltability, and flavor, and a method for producing the same.

Claims

An oil-in-water emulsion containing fat, protein, and water, comprising S2L-type triglycerides (wherein S is stearic acid, L is linoleic acid) and thickening polysaccharide, and the fat content is 10 to 30% by weight A foamable oil-in-water emulsion (A) having a total solid content of 26 to 45 wt% and a viscosity at 5 ° C. of 200 to 1000 cP of medium to high viscosity.

The foamable oil-in-water emulsion (A) of Claim 1 whose S2L type | mold triglyceride is 0.4 to 5.0 weight% with respect to the whole oil-in-water emulsion.

The thickening polysaccharide is one or more polysaccharides selected from gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum. The foamable oil-in-water emulsion (A) according to claim 1.

The foamable oil-in-water emulsion (A) according to claim 1, wherein the S2L-type triglyceride is derived from an S2L-containing oil containing 40% or more of the S2L-type triglyceride.

The foamable oil-in-water emulsion (A) of Claim 1 whose SFC of the oil phase of an oil-in-water emulsion is 65 to 95% at 10 degreeC.

The foamable oil-in-water emulsion (A) according to claim 1, wherein the overrun is 40 to 160%.

A foamable oil-in-water emulsion obtained by mixing a foamable oil-in-water emulsion (A) according to any one of claims 1 to 6 with a milk fat-containing emulsion (B).