JP2004154092A

JP2004154092A - Foaming oil-in-water type emulsified product having resistance to freezing

Info

Publication number: JP2004154092A
Application number: JP2002325139A
Authority: JP
Inventors: Hiroyuki Komoda; 宏幸菰田; Hiroyuki Ichiyama; 裕之市山
Original assignee: Fuji Oil Co Ltd
Current assignee: Fuji Oil Co Ltd
Priority date: 2002-11-08
Filing date: 2002-11-08
Publication date: 2004-06-03
Anticipated expiration: 2022-11-08
Also published as: JP4506072B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water type emulsified product not causing deformation, crack or roughness or discoloration of a structure or deterioration of taste even when refrigerated and thawed in a state whipped or in a state in which the whipped material is decorated on cake, etc., having little sweetness and freeze resistance of excellent taste and to provide a method for producing the emulsified product. <P>SOLUTION: The oil-in-water type emulsified product having freeze resistance comprises 20-50 wt.% oil and fat, 1-10 wt.% milk solid non-fat, 2-25 wt.% starch decomposed product and water. In the oil-in-water type emulsified product, the dextrin value (DE) of the starch decomposed product is 3-42 and the average molecular weight is 400 to 9,000. The method for producing the foaming oil-in-water type emulsified product having freeze resistance is also provided. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】本発明は、冷凍耐性を有する起泡性水中油型乳化物及びその製造法に関し、さらに詳細にはホイップ状態で冷凍保存後、解凍しても風味が損なわれたり、組織が劣化したりせず、しかも口どけの良好な起泡性水中油型乳化物（ホイップドクリーム）に関する。
【０００２】
【従来の技術】従来、ケーキやデザートなどにナッペしたりデコレーションするために用いるホイップドクリームは衛生的にも機能的にも劣化が激しいことから、冷凍保存することが提案されている。しかしながら凍結、解凍という温度変化によってホイップドクリームの品質には多くの悪影響がでる。たとえばデコレーションされたケーキが冷凍解凍後、型崩れまたはひび割れあるいは組織の荒れあるいは変色、風味劣化が起こるといった現象である。
従来、ショ糖を多く配合すると外観の劣化に効果があることは知られていたが甘すぎてしまうという欠点を有していた。ショ糖の代わりに種々の糖を利用することが提案されている。
例えば、油脂８〜６０重量％、糖アルコール類５〜５０重量％、糖アルコール類を除く無脂固形物２〜１８重量％及び有効量の乳化剤、増粘剤、風味料と水を含み、該水対糖アルコールの重量比が１対０．１〜１．５であることを特徴とするホイップ後（含気後）冷解凍を行っても冷凍前の物性を全く損なうことのない起泡性水中油型乳化物（特許文献１参照）が提案されている。
また、油脂３５〜５５重量％、無脂乳固形分１〜１０重量％、ポリグリセリン脂肪酸エステルを含む乳化剤０．１〜２重量％、ソルビトール及び／又は平均分子量が５００以下の還元澱粉糖化物１〜１０重量％、シクロデキストリン０．２〜２重量％及び水を含有することを特徴とするクリーム状組成物（特許文献２）が提案されている。
しかしながらこれらのものでは糖アルコール類に由来する独特の風味を有しスッキリ感に欠けると共に冷凍耐性の効果としてはまだ十分とは言えない状況にあった。
【０００３】
【特許文献１】特開昭５７−４７４５７号公報（特許請求の範囲）
【特許文献２】特開平０６−２６９２５６号公報（特許請求の範囲）
【０００４】
【発明が解決しようとする課題】本発明は、ホイップさせた状態もしくはこれをケーキ等にデコレーションした状態で冷凍保存し解凍しても、型崩れまたはひび割れあるいは組織の荒れあるいは変色、風味劣化が起こすことなく、かつ甘みの少ない優れた風味の冷凍耐性を有する起泡性水中油型乳化物及びその製造法を提供することを目的とする。
【０００５】
【課題を解決する為の手段】本発明者らは、上記の課題に対して特に糖類全般について鋭意検討を行い特異的にある範囲の澱粉分解物が冷凍耐性と風味の両立という難問に対して効果を有することを見出し、本発明を完成するに至った。
即ち本発明の第１は、油脂２０〜５０重量％、無脂乳固形分１〜１０重量％、澱粉分解物２〜２５重量％及び水を含有する水中油型乳化物において、澱粉分解物のデキストリン価（ＤＥ）が３〜４２の範囲であり且つ平均分子量が４００〜９０００の範囲であることを特徴とする冷凍耐性を有する起泡性水中油型乳化物である。第２は、澱粉分解物がデキストリン、分枝デキストリン、マルトデキストリン、粉アメ、オリゴ糖から選ばれてなる１種又は２種以上である、第１記載の冷凍耐性を有する起泡性水中油型乳化物である。第３は、油脂中に占める乳脂の割合が２０〜１００重量％である、第１又は第２記載の冷凍耐性を有する起泡性水中油型乳化物である。第４は、油脂２０〜５０重量％、無脂乳固形分１〜１０重量％、澱粉分解物（デキストリン価（ＤＥ）が３〜４２の範囲であり且つ平均分子量が４００〜９０００の範囲である）２〜２５重量％及び水を主要原料とするこれらのものを混合し、予備乳化、殺菌又は滅菌処理し均質化処理することを特徴とする冷凍耐性を有する起泡性水中油型乳化物の製造法である。第５は、澱粉分解物がデキストリン、分枝デキストリン、マルトデキストリン、粉アメ、オリゴ糖から選ばれてなる１種又は２種以上である、第４記載の起泡性水中油型乳化物の製造法である。
【０００６】
【発明の実施の形態】本発明の冷凍耐性を有する起泡性水中油型乳化物は、油脂２０〜５０重量％、無脂乳固形分１〜１０重量％、澱粉分解物２〜２５重量％及び水を含有する水中油型乳化物において、澱粉分解物のデキストリン価（ＤＥ）が３〜４２の範囲であり且つ平均分子量が４００〜９０００の範囲の冷凍耐性を有する起泡性水中油型乳化物である。
本発明の油脂としては、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これらのものに種々の化学処理又は物理処理を施したものが例示できる。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、カカオ脂、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。
油脂が２０〜５０重量％必要であり、好ましくは２５〜５０重量％、更に好ましくは２５〜４５重量％必要である。油脂が２０重量％より低い場合は、水中油型乳化物を起泡する際の起泡性が悪化する傾向にある。５０重量％を超える場合は、水中油型乳化物の粘度が高くなり、エージング中に可塑化現象（ボテ）を生じ易い傾向になる。
本発明では、油脂中に占める乳脂の割合が２０〜１００重量％が好ましく、より好ましくは３０〜１００重量％、更に好ましくは４０〜１００重量％は風味の点で好ましい。
【０００７】本発明の無脂乳固形分とは、牛乳の全固形分から乳脂肪分を差引いた成分をいい、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、生クリーム等の乳由来の原料が例示でき、これらの単独または２種以上混合使用するのが好ましい。
無脂乳固形分が１〜１０重量％必要であり、好ましくは２〜８重量％、更に好ましくは２〜６重量％必要である。無脂乳固形分が１重量％より低い場合は、水中油型乳化物の乳化安定性が悪くなり、乳味感も少なくなって風味が悪くなる。
１０重量％を超える場合は、水中油型乳化物の粘度が高くなり、エージング中に可塑化現象（ボテ）を生じ易い傾向になる。
【０００８】本発明の澱粉分解物とは、澱粉を均一の反応系（糊化する）で酸または酵素で加水分解すると、その反応条件により異なる組成の各種の中間生成物が得られる。これらの分解物は共通の性質として、冷水に溶ける程度は異なるが甘味を持つので、一般に澱粉分解糖と呼ばれる。ここでは分解の程度が低く、甘味が殆どないものを抽出したもので、糖の名称をさけて澱粉分解物とよぶ。甘味度としては３０以下のものが好ましい。甘味度とは澱粉分解物の甘味度は、ショ糖溶液と比較した値でありパネラー（被験者）による官能検査により甘味を感じる最小の濃度（いき値）の比較、または一定濃度のショ糖溶液（たとえば５％溶液）と同じ甘味の強さを示す被験甘味料の濃度の比較でおこなう。
【０００９】澱粉分解物のデキストリン価（ＤＥ）が３〜４２の範囲であり且つ平均分子量が４００〜９０００の範囲である必要がある。更に好ましくは澱粉分解物のデキストリン価（ＤＥ）が８〜４２の範囲であり且つ平均分子量が４００〜３０００の範囲である必要がある。
ＤＥとはＤｅｘｔｒｏｓｅＥｑｕｉｖａｌｅｎｔの略称で、澱粉分解物の加水分解の程度を意味し、次の式で表される。
ＤＥ＝直接還元糖（グルコース換算）÷固形分×１００
澱粉分解物の平均分子量はゲルろ過クロマトグラフィーにより測定した。
澱粉分解物の原料となる澱粉は、とうもろこし、ワキシーコーン、馬鈴薯、甘藷、タピオカなどの澱粉が利用できる。
澱粉分解物の量は、固形分量を意味し、２〜２５重量％必要であり、好ましくは４〜２２重量％、更に好ましくは５〜２２重量％必要である。澱粉分解物が２重量％より低い場合は、期待する冷凍耐性の効果が得られにくい。２５重量％を超える場合は、水中油型乳化物の粘度が高くなり、エージング中に可塑化現象（ボテ）を生じ易い傾向になる。
【００１０】本発明の冷凍耐性を有する起泡性水中油型乳化物を製造するに際して、従来より使用されてきた、レシチン、モノグリセライド、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を使用することができる。
【００１１】本発明の冷凍耐性を有する起泡性水中油型乳化物については、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望ましい。
その他所望により安定剤、香料、着色剤、保存料等を使用することができる。
【００１２】本発明の冷凍耐性を有する起泡性水中油型乳化物の製造法としては、一般的なクリーム類を製造する要領で行うことができる。具体的には油脂２０〜５０重量％、無脂乳固形分１〜１０重量％、澱粉分解物（デキストリン価（ＤＥ）が８〜４２の範囲であり且つ平均分子量が４００〜９０００の範囲である）２〜２５重量％及び水を主要原料とするこれらのものを混合し、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の保存性の点で滅菌処理することが好ましい。
【００１３】滅菌処理には、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・アルファラベル株式会社製）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。
【００１４】
【実施例】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、％及び部は重量基準を意味する。。特に、添加剤の添加順序或いは油相を水相へ又は水相を油相へ加える等の乳化順序が以下の例示によって限定されるものではないことは言うまでもない。また、結果については以下の方法で評価した。
【００１５】
Ａ水中油型乳化物の粘度、平均粒子径、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、６０ｒｐｍの条件下で行った。
平均粒子径：平均粒子径は、粒子径体積基準で累積分布の５０％に相当する粒子径であり、レーザー回折式粒度分布装置（ＬＡ５００、（株）堀場製作所製）により測定した値である。
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５分間攪拌した時のボテの発生の有無を確認した。
【００１６】
Ｂ水中油型乳化物を起泡させた場合の評価方法

【００１７】
実施例１
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水６０．８８部に、脱脂粉乳３．５部、分枝デキストリン（松谷化学工業株式会社製、商品名：パインデックス＃１００、ＤＥ３、原材料ワキシーコーンスターチ、固形分９６％、平均分子量８５００、甘味度２）５．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表１に纏めた。
【００１８】
実施例２〜実施例８
実施例２
実施例１の分枝デキストリン５．０部を分枝デキストリン（参松工業株式会社製、商品名：ＢＬＤ８、ＤＥ８、原材料コーンスターチ、固形分９６％、平均分子量２０００、甘味度５）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例３
実施例１の分枝デキストリン５．０部をデキストリン（松谷化学工業株式会社製、商品名：パインデックス＃１、ＤＥ８、原材料タピオカ澱粉、固形分９６％、平均分子量２３００、甘味度５）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例４
実施例１の分枝デキストリン５．０部をマルトデキストリン（松谷化学工業株式会社製、商品名：ＴＫ−１６、ＤＥ１７、原材料タピオカ澱粉、固形分９６％、平均分子量９１０、甘味度１６）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例５
実施例１の分枝デキストリン５．０部をマルトデキストリン（松谷化学工業株式会社製、商品名：パインデックス＃４、ＤＥ１９、原材料タピオカ澱粉、固形分９６％、平均分子量９９０、甘味度１８）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例６
実施例１の分枝デキストリン５．０部を粉飴（松谷化学工業株式会社製、商品名：パインデックス＃３、ＤＥ２５、原材料コーンスターチ、固形分９６％、平均分子量６８０、甘味度２５）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例７
実施例１の分枝デキストリン５．０部を粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
実施例８
実施例１の分枝デキストリン５．０部をオリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）５．０部に代えた以外は全て実施例１と同様に処理し同様な評価を行った。
【００１９】
実施例１〜実施例８の評価を表１に纏めた。
【表１】

【００２０】
比較例１
実施例１〜実施例８における澱粉分解物５部を水に代えて以下の要領で実施した。
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水６５．８８部に、脱脂粉乳３．５部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２１】
実施例９
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水５９．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）３．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）３．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２２】
実施例１０
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水５５．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）５．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）５．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２３】
実施例１１
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水５１．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）７．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）７．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２４】
実施例１２
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水４５．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）１０．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）１０．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２５】
実施例１３
パーム油中融点部（３６℃）１０．０部、硬化大豆パーム油１０．０部、バター脂１０．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水４１．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）１２．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）１２．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表２に纏めた。
【００２６】
比較例１、実施例９〜実施例１３の評価を表２に纏めた。
【表２】

【００２７】
実施例１４
パーム油中融点部（３６℃）８．５部、硬化大豆パーム油８．５部、バター脂８．５部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水５５．３８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）７．５部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）７．５部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表３に纏めた。
【００２８】
実施例１５
パーム油中融点部（３６℃）１５．０部、硬化大豆パーム油１５．０部、バター脂１５．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水４４．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）３．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）３．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表３に纏めた。
【００２９】
実施例１６
パーム油中融点部（３６℃）５．０部、バター脂１１．２部にレシチン０．２５部を添加混合溶解し油相とする。
これとは別に水３１．４８部に、脱脂粉乳３．９部、生クリーム（固形分５１％、油分４７％）４０．０部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）８．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．１部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表３に纏めた。
【００３０】
比較例２
パーム油中融点部（３６℃）５．０部、硬化大豆パーム油５．０部、バター脂５．０部にレシチン０．３５部を添加混合溶解し油相とする。
これとは別に水５６．８８部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）１２．０部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）１２．０部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表３に纏めた。
【００３１】
比較例３
パーム油中融点部（３６℃）１８．０部、硬化大豆パーム油１８．０部、バター脂１８．０部にレシチン０．２５部を添加混合溶解し油相とする。
これとは別に水４０．９３部に、脱脂粉乳３．５部、粉飴（松谷化学工業株式会社製、商品名：ＭＰＤ、ＤＥ２５、原材料甘藷澱粉、固形分９６％、平均分子量６８０、甘味度２５）０．５部、オリゴ糖（三和澱粉工業株式会社製、商品名：直鎖オリゴ糖オリゴトース、ＤＥ４０、原材料コーンスターチ、馬鈴薯澱粉、甘藷澱粉、固形分９８％、平均分子量４２０、甘味度３０）０．５部、シュガーエステル（三菱化学フーズ（株）製、商品名：Ｓ−５７０）０．２部、ヘキサメタリン酸ナトリウム０．０５部、重曹０．０２部を溶解し水相を調製する。上記油相と水相を６５℃で３０分間ホモミキサーで攪拌し予備乳化した後、超高温滅菌装置（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、４５Ｋｇ／ｃｍ^２の均質化圧力で均質化して、直ちに５℃に冷却した。冷却後約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、上記の方法に従いオーバーラン、保形性、離水の測定を行った。またこのホイップドクリームをスポンジケーキにデコレーションし−２５℃の冷凍庫で１０日間保存後、１５℃の定温室で解凍し１日後と２日後上記の方法に従って外観の観察、保形性、組織の荒れ、ひび割れおよび風味を評価した。結果を表３に纏めた。
【００３２】
実施例１４、実施例１５、実施例１６、比較例２、比較例３の評価を表３に纏めた。
【表３】

【００３３】
【発明の効果】ホイップさせた状態もしくはこれをケーキ等にデコレーションした状態で冷凍保存し解凍しても、型崩れまたはひび割れあるいは組織の荒れあるいは変色、風味劣化が起こすことなく、かつ甘みの少ない優れた風味の冷凍耐性を有する起泡性水中油型乳化物及びその製造法を提供することが可能になった。[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamable oil-in-water emulsion having freeze resistance and a method for producing the same. The present invention relates to a foamable oil-in-water emulsion (whipped cream) that does not deteriorate the tissue and has a good mouth feel.
[0002]
2. Description of the Related Art Conventionally, whipped creams used for napping or decorating cakes and desserts are severely deteriorated in terms of hygiene and function, and therefore, frozen storage has been proposed. However, the temperature change of freezing and thawing has many adverse effects on the quality of whipped cream. For example, after the decorated cake is frozen and thawed, the cake loses its shape or cracks, becomes rough or discolored, or loses its flavor.
Heretofore, it has been known that the addition of a large amount of sucrose has an effect on the deterioration of appearance, but has a disadvantage that it is too sweet. It has been proposed to use various sugars instead of sucrose.
For example, 8 to 60% by weight of fats and oils, 5 to 50% by weight of sugar alcohols, 2 to 18% by weight of non-fat solids excluding sugar alcohols and an effective amount of an emulsifier, a thickener, a flavor and water, A foaming property that does not impair physical properties before freezing even after cold thawing after whipping (after aeration), characterized in that the weight ratio of water to sugar alcohol is 1: 0.1 to 1.5. An oil-in-water emulsion (see Patent Document 1) has been proposed.
35 to 55% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 0.1 to 2% by weight of emulsifier containing polyglycerin fatty acid ester, sorbitol and / or reduced starch saccharified product having an average molecular weight of 500 or less 1 A creamy composition (Patent Literature 2) has been proposed, which contains 10 to 10% by weight, 0.2 to 2% by weight of cyclodextrin, and water.
However, these products had a unique flavor derived from sugar alcohols, lacked a refreshing feeling, and were still in a situation where the effect of freeze resistance was not yet sufficient.
[0003]
[Patent Document 1] JP-A-57-47457 (Claims)
[Patent Document 2] Japanese Patent Application Laid-Open No. 06-269256 (Claims)
[0004]
According to the present invention, even when frozen and stored and thawed in a whipped state or a state in which it is decorated in a cake or the like, it loses its shape or cracks, or has a rough or discolored structure, and has a poor flavor. It is an object of the present invention to provide a foamable oil-in-water emulsion having no sweetness and excellent flavor freezing resistance with little sweetness and a method for producing the same.
[0005]
Means for Solving the Problems The present inventors have conducted intensive studies on the above-mentioned problems, particularly on saccharides in general, and have found that a specific range of starch hydrolyzate can solve the problem of compatibility between freezing resistance and flavor. The inventors have found that they have an effect, and have completed the present invention.
That is, a first aspect of the present invention is an oil-in-water emulsion containing 20 to 50% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 2 to 25% by weight of starch decomposed product, and water. A foamable oil-in-water emulsion having a dextrin value (DE) in the range of 3-42 and an average molecular weight in the range of 400-9000, which has freeze resistance. Second, the freeze-resistant foamable oil-in-water type according to the first item, wherein the starch degradation product is one or more selected from dextrin, branched dextrin, maltodextrin, powdered candy, and oligosaccharide. It is an emulsion. Third, the freeze-resistant foamable oil-in-water emulsion according to the first or second aspect, wherein the proportion of milk fat in the fat is 20 to 100% by weight. Fourth, fats and oils 20 to 50% by weight, non-fat milk solids 1 to 10% by weight, starch decomposed products (dextrin value (DE) is in the range of 3 to 42 and average molecular weight is in the range of 400 to 9000) ) A foamable oil-in-water emulsion having freeze resistance, which is obtained by mixing, pre-emulsifying, sterilizing or sterilizing and homogenizing the mixture by mixing 2 to 25% by weight and water as main raw materials. It is a manufacturing method. Fifthly, the production of the foamable oil-in-water emulsion according to the fourth aspect, wherein the starch hydrolyzate is one or more selected from dextrin, branched dextrin, maltodextrin, powdered candy, and oligosaccharides Is the law.
[0006]
DESCRIPTION OF THE PREFERRED EMBODIMENTS The foamable oil-in-water emulsion having freeze resistance according to the present invention comprises 20 to 50% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, and 2 to 25% by weight of starch decomposed product. Oil-in-water emulsion containing water and water, wherein the dextrin value (DE) of the starch hydrolyzate is in the range of 3 to 42 and the average molecular weight is in the range of 400 to 9000. Things.
Examples of the fats and oils of the present invention include animal and plant fats and oils and their hardened fats, alone or in combination of two or more, or those obtained by subjecting these to various chemical 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, cocoa butter, milk fat, lard, fish oil, whale oil, etc. And processed oils and fats having a melting point of about 15 to 40 ° C., such as animal and vegetable oils and fats, their hardened oils, fractionated oils, and transesterified oils.
20 to 50% by weight of fats and oils is required, preferably 25 to 50% by weight, more preferably 25 to 45% by weight. When the amount of the fat or oil is lower than 20% by weight, the foaming property when foaming the oil-in-water emulsion tends to deteriorate. If it exceeds 50% by weight, the viscosity of the oil-in-water emulsion becomes high, and the plasticizing phenomenon (bottom) tends to occur during aging.
In the present invention, the proportion of milk fat in fats and oils is preferably 20 to 100% by weight, more preferably 30 to 100% by weight, and even more preferably 40 to 100% by weight in terms of flavor.
[0007] The non-fat milk solid content of the present invention refers to a component obtained by subtracting milk fat from the total solid content of milk, and includes milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole fat powdered milk, skim milk powder, and buttermilk. And milk-derived raw materials such as buttermilk powder, whey, whey powder, casein, sodium caseinate, lactalbumin, fresh cream, etc., and it is preferable to use these alone or as a mixture of two or more.
The non-fat milk solid content is required to be 1 to 10% by weight, preferably 2 to 8% by weight, more preferably 2 to 6% by weight. When the solid content of non-fat milk is lower than 1% by weight, the emulsion stability of the oil-in-water emulsion is deteriorated, the milky feeling is reduced and the flavor is deteriorated.
If it exceeds 10% by weight, the viscosity of the oil-in-water emulsion becomes high, and the plasticization phenomenon (bottom) tends to occur during aging.
[0008] The starch hydrolyzate of the present invention is obtained by hydrolyzing starch with an acid or an enzyme in a homogeneous reaction system (gelatinizing) to obtain various intermediate products having different compositions depending on the reaction conditions. These decomposed products have a common property, although they have different degrees of solubility in cold water, but have a sweet taste, and are generally called starch-degrading sugars. In this case, a substance which has a low degree of decomposition and has almost no sweetness is extracted, and is referred to as a starch decomposed product by avoiding the name of sugar. The sweetness is preferably 30 or less. The degree of sweetness is the value of the degree of sweetness of the starch hydrolyzate compared to the sucrose solution. The minimum concentration (threshold value) at which sweetness is felt by a panelist (subject) through a sensory test, or the concentration of sucrose solution ( (For example, a 5% solution) by comparing the concentrations of test sweeteners having the same sweetness intensity.
The dextrin value (DE) of the starch hydrolyzate must be in the range of 3-42 and the average molecular weight must be in the range of 400-9000. More preferably, the dextrin value (DE) of the starch hydrolyzate must be in the range of 8-42 and the average molecular weight must be in the range of 400-3000.
DE is an abbreviation of Dextrose Equivalent and means the degree of hydrolysis of a starch hydrolyzate and is represented by the following formula.
DE = direct reducing sugar (glucose conversion) ÷ solid content × 100
The average molecular weight of the starch hydrolyzate was measured by gel filtration chromatography.
As the starch used as a raw material of the starch degradation product, starch such as corn, waxy corn, potato, sweet potato, tapioca and the like can be used.
The amount of the starch hydrolyzate means the solid content, which is required to be 2 to 25% by weight, preferably 4 to 22% by weight, more preferably 5 to 22% by weight. When the starch decomposition product is lower than 2% by weight, the expected effect of freezing resistance is hardly obtained. If it exceeds 25% by weight, the viscosity of the oil-in-water emulsion becomes high, and the plasticization phenomenon (bottom) tends to occur during aging.
[0010] In producing the freeze-resistant foamable oil-in-water emulsion of the present invention, lecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyoxygen, which have been conventionally used. Synthetic emulsifiers such as ethylene sorbitan fatty acid ester and sucrose fatty acid ester can be used.
For the foamable oil-in-water emulsion having freeze resistance of the present invention, it is preferable to use various salts, such as hexametaphosphate, diphosphate, sodium citrate, polyphosphate, and sodium bicarbonate. Are desirably used alone or in combination of two or more.
Other stabilizers, fragrances, coloring agents, preservatives and the like can be used as desired.
The method for producing the foamable oil-in-water emulsion having freeze resistance according to the present invention can be carried out in the same manner as that for producing general creams. Specifically, fats and oils 20 to 50% by weight, non-fat milk solids 1 to 10% by weight, starch decomposition products (dextrin value (DE) is in the range of 8 to 42 and average molecular weight is in the range of 400 to 9000) ) These can be obtained by mixing those containing 2 to 25% by weight and water as main raw materials, pre-emulsifying, sterilizing or sterilizing and homogenizing.
It is preferable to sterilize the foamable oil-in-water emulsion from the viewpoint of storage stability.
There are two types of sterilization treatments, an indirect heating method and a direct heating method. As the indirect heating treatment apparatus, an APV plate type UHT processing apparatus (manufactured by APV Co., Ltd.) and a CP-UHT sterilization apparatus (Crimati. Examples include, but are not particularly limited to, Sturger Tubular Type Sterilizer (manufactured by Torque Co., Ltd.) and UHT Sterilizer of Conserm scraping type (manufactured by Tetra Pak Alpha Label Co., Ltd.). . Examples of the direct heating sterilizer include an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.), an operation sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), and a VTIS sterilizer (Tetra Pak Alfa Laval stock. UHT sterilizer such as Lagiar UHT Sterilizer (Lagiar Co., Ltd.) and Paralyzer (Pash & Silkeborg Co., Ltd.), and any of these devices may be used.
[0014]
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 addition, in an example,% and a part mean a weight basis. . In particular, it goes without saying that the order of addition of the additives or the order of emulsification such as 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 methods.
[0015]
A The oil-in-water emulsion was evaluated for viscosity, average particle size, solid content, and boiling test (stability of the oil-in-water emulsion).
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 condition of No. 2 rotor and 60 rpm.
Average particle diameter: The average particle diameter is a particle diameter corresponding to 50% of the cumulative distribution on a particle diameter volume basis, and is a value measured by a laser diffraction type particle size distribution apparatus (LA500, manufactured by Horiba, Ltd.).
Solid content: Microwave Moisture / Solid Analyzer (manufactured by LAB WAVE 9000 CEM Corporation), endpoint method
Bote test: 50 g of the oil-in-water emulsion was placed in a 100 ml beaker, incubated at 20 ° C for 2 hours, and then checked for the occurrence of boil when stirred for 5 minutes.
[0016]
B. Evaluation method when an oil-in-water emulsion is foamed

[0017]
Example 1
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately, in 60.88 parts of water, 3.5 parts of skim milk powder, branched dextrin (trade name: Paindex # 100, DE3, manufactured by Matsutani Chemical Industry Co., Ltd., raw material waxy corn starch, solid content 96%, average molecular weight 8500, sweetness 2) 5.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 parts, sodium hexametaphosphate 0.05 parts, and sodium bicarbonate 0.02 parts are dissolved. Prepare the aqueous phase. The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 1.
[0018]
Example 2 to Example 8
Example 2
5.0 parts of the branched dextrin of Example 1 was replaced with 5.0 parts of a branched dextrin (manufactured by Sanmatsu Kogyo Co., Ltd., trade name: BLD8, DE8, raw material corn starch, solid content 96%, average molecular weight 2000, sweetness 5). The processing was performed in the same manner as in Example 1 except for changing to the above, and the same evaluation was performed.
Example 3
5.0 parts of the branched dextrin of Example 1 was replaced with dextrin (trade name: Paindex # 1, DE8, raw material tapioca starch, solid content 96%, average molecular weight 2300, sweetness 5) manufactured by Matsutani Chemical Industry Co., Ltd. Except for changing to 0 parts, all were processed in the same manner as in Example 1 and evaluated in the same manner.
Example 4
5.0 parts of the branched dextrin of Example 1 was converted to maltodextrin (trade name: TK-16, DE17, raw material tapioca starch, solid content 96%, average molecular weight 910, sweetness 16) (manufactured by Matsutani Chemical Industry Co., Ltd.) Except for changing to 0 parts, all were processed in the same manner as in Example 1 and evaluated in the same manner.
Example 5
5.0 parts of the branched dextrin of Example 1 was maltodextrin (trade name: Paindex # 4, DE19, manufactured by Matsutani Chemical Industry Co., Ltd., raw material tapioca starch, solid content 96%, average molecular weight 990, sweetness 18) 5 The same processing and evaluation as in Example 1 were performed except that the amount was changed to 0.0 part.
Example 6
5. 5.0 parts of the branched dextrin of Example 1 was powdered candy (trade name: Paindex # 3, DE25, raw material corn starch, solid content 96%, average molecular weight 680, sweetness 25) manufactured by Matsutani Chemical Industry Co., Ltd. Except for changing to 0 parts, all were processed in the same manner as in Example 1 and evaluated in the same manner.
Example 7
5.0 parts of the branched dextrin of Example 1 was converted into 5.0 parts of powdered candy (trade name: MPD, DE25, raw material sweet potato starch, solid content 96%, average molecular weight 680, degree of sweetness 25, manufactured by Matsutani Chemical Industry Co., Ltd.) The processing was performed in the same manner as in Example 1 except that the above was replaced with the same evaluation.
Example 8
5.0 parts of the branched dextrin of Example 1 was converted to an oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight) All treatments were carried out in the same manner as in Example 1 except for changing to 420, sweetness 30) and 5.0 parts, and the same evaluation was performed.
[0019]
Table 1 summarizes the evaluations of Examples 1 to 8.
[Table 1]

[0020]
Comparative Example 1
The procedure was carried out in the following manner by replacing 5 parts of the starch hydrolyzate in Examples 1 to 8 with water.
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately, in 65.88 parts of water, 3.5 parts of skim milk powder, 0.2 parts of sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), 0.05 part of sodium hexametaphosphate, sodium bicarbonate Dissolve 0.02 parts to prepare an aqueous phase. The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0021]
Example 9
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately from this, in 59.88 parts of water, 3.5 parts of skim milk powder, candy powder (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 3.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 3.0 parts, 0.2 parts of sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), 0.05 part of sodium hexametaphosphate, and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0022]
Example 10
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately, in 55.88 parts of water, 3.5 parts of skim milk powder, powdered candy (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 5.0 parts, oligosaccharide (manufactured by Sanwa Starch Kogyo Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 5.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 part, sodium hexametaphosphate 0.05 part, and sodium bicarbonate 0.02 part are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0023]
Example 11
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately from this, in 51.88 parts of water, 3.5 parts of skim milk powder, 3.5 parts of powdered candy (Matsuya Chemical Industry Co., Ltd., trade name: MPD, DE25, raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 7.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 7.0 parts, 0.2 part of sugar ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods, Inc.), 0.05 part of sodium hexametaphosphate, and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0024]
Example 12
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately from this, in 45.88 parts of water, 3.5 parts of skim milk powder, powdered candy (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 10.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 10.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 part, sodium hexametaphosphate 0.05 part, and sodium bicarbonate 0.02 part are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0025]
Example 13
0.35 parts of lecithin is added to 10.0 parts of a medium melting point part of palm oil (36 ° C.), 10.0 parts of hardened soy palm oil, and 10.0 parts of butterfat, and mixed to form an oil phase.
Separately from this, in 41.88 parts of water, 3.5 parts of skim milk powder, candy powder (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 12.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 12.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 part, sodium hexametaphosphate 0.05 part, and sodium bicarbonate 0.02 part are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 2.
[0026]
Table 2 summarizes the evaluations of Comparative Example 1 and Examples 9 to 13.
[Table 2]

[0027]
Example 14
8.55 parts of a medium melting point part of palm oil (36 ° C.), 8.5 parts of hardened soy palm oil, and 8.5 parts of butterfat are mixed with 0.35 part of lecithin and dissolved to form an oil phase.
Separately from this, in 55.38 parts of water, 3.5 parts of skim milk powder, powdered candy (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 7.5 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 7.5 parts, 0.2 part of sugar ester (trade name: S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.), 0.05 part of sodium hexametaphosphate, and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 3.
[0028]
Example 15
0.35 parts of lecithin is added to 15.0 parts of medium melting point part of palm oil (36 ° C.), 15.0 parts of hardened soybean palm oil, and 15.0 parts of butterfat, and mixed to form an oil phase.
Separately, to 44.88 parts of water, 3.5 parts of skim milk powder, 3.5 parts of powdered candy (Matsuya Chemical Industry Co., Ltd., trade name: MPD, DE25, raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 3.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 3.0 parts, 0.2 parts of sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570), 0.05 part of sodium hexametaphosphate, and 0.02 part of sodium bicarbonate are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 3.
[0029]
Example 16
0.25 parts of lecithin is added to 5.0 parts of a medium melting point part of palm oil (36 ° C.) and 11.2 parts of butterfat to form a mixed oil phase.
Separately, in 31.48 parts of water, 3.9 parts of skim milk powder, 40.0 parts of fresh cream (solid content 51%, oil content 47%), powdered candy (Matsuya Chemical Industry Co., Ltd., trade name: MPD, DE25, raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness 25) 8.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.1 part, sodium hexametaphosphate An aqueous phase is prepared by dissolving 0.05 part and baking soda 0.02 part. The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 3.
[0030]
Comparative Example 2
0.35 part of lecithin is added to 5.0 parts of a medium melting point part of palm oil (36 ° C.), 5.0 parts of hardened soybean palm oil, and 5.0 parts of butterfat and mixed to form an oil phase.
Separately from this, in 56.88 parts of water, 3.5 parts of skim milk powder, powdered candy (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 12.0 parts, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 12.0 parts, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 part, sodium hexametaphosphate 0.05 part, and sodium bicarbonate 0.02 part are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 3.
[0031]
Comparative Example 3
0.25 part of lecithin is added to 18.0 parts of medium melting point part of palm oil (36 ° C.), 18.0 parts of hardened soybean palm oil and 18.0 parts of butterfat, and mixed to form an oil phase.
Separately, in 40.93 parts of water, 3.5 parts of skim milk powder, powdered candy (trade name: MPD, DE25, manufactured by Matsutani Chemical Industry Co., Ltd., raw material sweet potato starch, solid content 96%, average molecular weight 680, sweetness) 25) 0.5 part, oligosaccharide (manufactured by Sanwa Starch Industry Co., Ltd., trade name: linear oligosaccharide oligotose, DE40, raw material corn starch, potato starch, sweet potato starch, solid content 98%, average molecular weight 420, sweetness 30) ) 0.5 part, sugar ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name: S-570) 0.2 part, sodium hexametaphosphate 0.05 part, and sodium bicarbonate 0.02 part are dissolved to prepare an aqueous phase. . The oil phase and the aqueous phase were stirred at 65 ° C. for 30 minutes with a homomixer and pre-emulsified, and then subjected to a sterilization treatment by a direct heating method at 144 ° C. for 4 seconds by an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.). After performing, 45Kg / cm ² And immediately cooled to 5 ° C. After cooling, the mixture was aged for about 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-mentioned whipping method, and overrun, shape retention and water separation were measured according to the above-mentioned methods. This whipped cream was decorated in a sponge cake, stored in a freezer at -25 ° C for 10 days, thawed in a constant temperature room at 15 ° C, and after 1 and 2 days, observed for appearance, shape retention, and roughened tissue according to the above method. , Cracks and flavor were evaluated. The results are summarized in Table 3.
[0032]
Table 3 summarizes the evaluations of Example 14, Example 15, Example 16, Comparative Example 2, and Comparative Example 3.
[Table 3]

[0033]
Even when frozen and stored and thawed in a whipped state or in a state decorated with a cake or the like, it does not lose its shape, cracks, rough or discolored tissue, or deteriorates in flavor, and has little sweetness. It has become possible to provide a foamable oil-in-water emulsion having a freezing resistance and a production method thereof.

Claims

In an oil-in-water emulsion containing 20 to 50% by weight of fats and oils, 1 to 10% by weight of non-fat milk solids, 2 to 25% by weight of starch hydrolyzate and water, the dextrin value (DE) of the starch hydrolyzate is 3 to 42. A foamable oil-in-water emulsion having freeze resistance, which has a range of 42 and an average molecular weight of 400 to 9000.

The freeze-resistant foamable oil-in-water emulsion according to claim 1, wherein the starch degradation product is one or more selected from dextrin, branched dextrin, maltodextrin, powdered candy, and oligosaccharide.

3. The foamable oil-in-water emulsion having freeze resistance according to claim 1, wherein the proportion of milk fat in the fat is 20 to 100% by weight.

20 to 50% by weight of fats and oils, 1 to 10% by weight of solid content of non-fat milk, starch decomposed product (dextrin value (DE) is in the range of 3 to 42 and average molecular weight is in the range of 400 to 9000) A method for producing a foamable oil-in-water emulsion having freezing resistance, which comprises mixing, by weight, and water as main raw materials, preliminary emulsification, sterilization or sterilization, and homogenization.

The method for producing a foamable oil-in-water emulsion according to claim 4, wherein the starch hydrolyzate is at least one selected from dextrin, branched dextrin, maltodextrin, powdered candy, and oligosaccharide.