JP6869102B2 - Water-based oil-type emulsified composition for frozen desserts and frozen desserts - Google Patents

Description

The present invention relates to an oil-in-water emulsified composition for frozen desserts and frozen desserts.

As a fluid oil-in-water emulsification composition, coffee whitener, dressing, mayonnaise, chocolate sauce and the like are used. In order to compose these oil-in-water emulsified compositions, the composition / blending ratio of foods such as egg yolk in the aqueous composition, the composition / blending ratio of stabilizers and emulsifiers in the additive, and the fat composition and blending ratio in the fat / oil composition are combined in water. It forms an oil-type emulsifying composition and solves problems such as separation of fats and oils and separation of milk yolk.

Patent Documents 1 and 2 disclose an oil-in-water emulsified oil / fat composition that is stable in a temperature range from refrigeration to room temperature, such as a soft cream mix and whipped cream containing chocolate. There is no description about the mold emulsification composition.

As an oil-in-water emulsified composition used for frozen desserts, those using chocolate sauce, caramel sauce, milk sauce, raw chocolate, etc. are known, but as the oil / fat ratio increases, the fluidity decreases over time. Due to the thickening, the usage time and usage were limited. Furthermore, since the sugar content is set high on the compounding side in order to give a soft texture in the frozen area, there is a drawback that the sweetness is high on the flavor side, and when it is laterally cured, it easily flows and easily adheres to the packaging material. It was.

Patent Document 3 discloses hydrous chocolate that meets the standard for raw chocolate, but the fluidity is not sufficient.

Japanese Patent Application Laid-Open No. 2004-269744 JP-A-11-196802 JP 2011-205940

An object of the present invention is to provide an oil-in-water emulsified composition for frozen desserts having a change in viscosity over time, prevention of adhesion to outer packaging, and a soft texture in a frozen area, and a frozen dessert using the same.

The present invention provides the following oil-in-water emulsified composition for frozen desserts and frozen desserts.
Item 1. An oil-in-water emulsified composition for chilled confectionery containing cocoa butter, edible oils and fats, emulsifiers, and water, wherein the total oil and fat content of the composition is 6 to 50% by mass, and the constituent fatty acids of the total oil and fat content in the emulsified composition. An oil-in-water emulsified composition for cold confectionery, wherein 54 mol% or more of the emulsion is an unsaturated fatty acid.
Item 2. Item 2. The oil-in-water emulsified composition for frozen desserts, which has a solid content of 25 to 80% by mass.
Item 3. Item 2. The oil-in-water emulsified composition for frozen desserts according to Item 1 or 2, wherein the emulsifier has an HLB of 2.5 to 8.
Item 4. Item 3. The oil-in-water emulsified composition for cold confectionery according to any one of Items 1 to 3, wherein the emulsifier is a sorbitan fatty acid ester or a succinic acid fatty acid ester.
Item 5. A frozen dessert containing the oil-in-water emulsified composition for frozen dessert according to any one of Items 1 to 4.
Item 6. Item 5. The frozen dessert according to Item 5, wherein the frozen dessert is ice cream.

The change in viscosity over time, which has been a problem in the past, has disappeared, and the number of applications for ice products has increased.

Specifically, the fruit sauce exhibited a rich, melt-in-the-mouth texture and flavor, and was less oily than conventional fruit chocolate. In addition, the viscosity was clearly lower than that of the conventional fruit sauce, and a rich flavor and a fresh feeling could be achieved at the same time.

Similarly, the chocolate sauce was less sweet than the conventional chocolate sauce, had no wateriness, and had a rich and smooth texture. In addition, the viscosity was clearly lower than that of the conventional chocolate sauce, and it was possible to achieve both a rich flavor and a chocolate lingering finish.

In the present specification, examples of frozen desserts include ice creams, soymilk ice creams, and frozen yogurt, and ice creams include ice cream, ice milk, and lacto ice.

The oil-in-water emulsified composition of the present invention (hereinafter, abbreviated as "emulsified composition") includes cocoa butter, edible oils and fats, emulsifiers and water.

The total fat content of the emulsified composition of the present invention is preferably about 6 to 50% by mass, more preferably about 8 to 35% by mass.

The content of cocoa butter in the emulsified composition of the present invention is about 0.6 to 11% by mass, preferably about 0.6 to 10% by mass.

The content of edible oils and fats in the emulsified composition of the present invention is about 5 to 40% by mass, preferably about 7.4 to 32% by mass.

Edible fats and oils include milk fat, shea butter, olive oil, soybean oil, safflower oil, corn oil, sunflower oil, rapeseed oil, palm oil, palm oil, palm kernel oil, palm fractionated oil and other vegetable fats and oils, lard, and fish oil. Such as animal oils and fats, and one or more of these can be used in combination. Preferred edible oils and fats are rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, soybean oil, and palm fractionated oil, which are fats and oils rich in unsaturated fatty acids. The palm fractionated oil is preferably a palm fractionated oil having a low melting point rich in oleic acid.

Examples of the emulsifier include sorbitan fatty acid ester, succinic acid fatty acid ester, glycerin fatty acid ester, and sucrose fatty acid ester, and one or more of these can be used in combination. Preferred emulsifiers are sorbitan fatty acid esters and / or succinic acid fatty acid esters. The HLB of the emulsifier is preferably 2.5 to 8, more preferably 5 to 6. As long as the average value of the HLB of the emulsifier falls within the above preferred range, an emulsifier outside the above preferred HLB may be used. The blending amount of the emulsifier is preferably about 0.5 to 0.05% by mass, more preferably about 0.4 to 0.15% by mass, based on the entire emulsified composition.

In one preferred embodiment of the present invention, the emulsifier uses a sorbitan fatty acid ester and a succinic acid fatty acid ester in combination. The sorbitan fatty acid ester is about 0.4 to 0.1% by mass, preferably about 0.2 to 0.1% by mass, and the succinic acid fatty acid ester is about 0.4 to 0.05% by mass, preferably about 0.2 to 0.2 to. It is particularly preferable to use about 0.05% by mass.

The solid content of the emulsified composition of the present invention is preferably about 25 to 80% by mass, more preferably about 32 to 70% by mass, and even more preferably about 37.8 to 68.2% by mass. The emulsified composition of the present invention mainly contains water other than the solid content.

In the emulsified composition of the present invention, the ratio of unsaturated fatty acids in the total fats and oils including cocoa butter and edible fats and oils is 54 mol% or more, preferably about 54 to 98 mol%, more preferably about 56 to 78 mol%, and further. It is preferably about 58 to 63 mol%. When the unsaturated fatty acid ratio is in the above range, a soft texture in a frozen area can be obtained, and sufficient fluidity can be obtained during the production of frozen desserts. The fatty acid is composed of a saturated fatty acid and an unsaturated fatty acid, and the unsaturated fatty acid ratio can be calculated from 100 × (number of moles of unsaturated fatty acid) / (number of moles of saturated fatty acid + number of moles of unsaturated fatty acid). Examples of saturated fatty acids include palmitic acid, stearic acid, and myristic acid, and examples of unsaturated fatty acids include oleic acid, linoleic acid, and linolenic acid. Examples of fats and oils rich in saturated fatty acids include cocoa butter, palm, shea butter, and hardened or separated fats and oils. Examples of fats and oils rich in unsaturated fatty acids include rapeseed oil, cottonseed oil, corn oil, sunflower oil, olive oil, safflower oil, soybean oil, and palm fractionated oil. In the present invention, by mixing cocoa butter and fats and oils rich in unsaturated fatty acids, an emulsified composition having a predetermined unsaturated fatty acid ratio can be obtained.

In one preferred embodiment of the present invention, the emulsified composition of the present invention may be used in combination with cocoa cake or cocoa powder in addition to cocoa butter, or cocoa mass may be used as the cocoa butter. When cocoa butter is used in combination with cocoa cake / cocoa powder or cocoa mass is used, an oil-in-water emulsified composition for frozen desserts with a chocolate-like feel and a wide range of uses can be obtained. Alternatively, a chocolate ingredient containing cocoa butter may be used. Chocolate ingredients are sugars, dairy products, edible oils and fats other than cocoa butter, flavors, etc., and are "chocolate dough" and "quasi-chocolate dough" stipulated in Article 2 of the "Fair Competition Code for Labeling Chocolates". , "Chocolate coaching" is included. White chocolate may be used as a chocolate raw material.

The oil-in-water emulsified composition of the present invention can be preferably used as a chocolate sauce, a fruit sauce, or the like.

The chocolate sauce is prepared by using an oily composition such as a chocolate raw material as the cocoa butter of the emulsified composition of the present invention. In one particularly preferred embodiment, the chocolate sauce has a total fat content of about 13-35% by mass and an unsaturated fatty acid ratio of about 59-61 mol%. As the emulsifier, it is preferable to blend HLB5 to 6 sorbitan fatty acid ester and HLB5 to 6 succinic acid fatty acid ester in an amount of about 0.2 to 0.1% by mass and about 0.15 to 0.05% by mass, respectively, and the solid content of the emulsified composition is 36.1 to to 0.05%, respectively. It is preferably about 65.2% by mass. Chocolate sauce includes "chocolate syrup" as stipulated in Article 2 of the "Fair Competition Code for Labeling Chocolates".

Since the fruit sauce of the present invention, which is an oil-in-water emulsified composition, contains a chocolate raw material such as cocoa butter, it is a fruit sauce that can achieve both a rich feeling and a fresh feeling. The fruit sauce may contain fruit juice / pulp, sugars, stabilizers, acidulants, pigments, flavors and the like.

In a particularly preferred embodiment of the preferred fruit sauce of the present invention, the total fat content is about 8 to 35% by mass and the unsaturated fatty acid ratio is about 58 to 63 mol%. As the emulsifier, sorbitan fatty acid ester of HLB 5 to 6 and succinic acid fatty acid ester of HLB 5 to 6 are blended in an amount of about 0.2 to 0.1% by mass and about 0.2 to 0.05% by mass, respectively, to bring the solid content to about 37.8 to 68.2% by mass.

The emulsified composition of the present invention is prepared by mixing cocoa butter, edible oils and fats, emulsifiers, water, and other raw materials (fruit juice / pulp, dairy products, sugars, stabilizers, pigments, flavors, etc.) with a mixer, homogenizer, or the like. Can be prepared according to a conventional method.

Fruits of juice / pulp include strawberries, oranges, bananas, apples, grapes, muscats, pineapples, mangoes and the like. Dried fruits may be used as the juice / pulp.

Examples of dairy products include fresh cream, butter, skim milk powder, whey protein, and the like, and one or more of them can be used in combination.

Sugars include sucrose, high fructose corn syrup, lactose, maltose, glucose, fructose, water candy, converted sugar, powdered water candy, reduced maltose water candy, trehalose sugar, xylitol, maltose, sorbitol sugar alcohols, sucralose, aspartame, High-sweetness sweeteners such as neotose can be mentioned, and one or more of them can be used in combination.

As a stabilizer, one or two selected from carob bean gum, tamarind seed gum, carrageenan, xanthan gum, glucomannan, tara gum, guar gum, gellan gum, arabic gum, agar, gelatin, pectin, sodium alginate, fermented cellulose, soybean polysaccharide and the like. More than a species of thickening polysaccharides can be mentioned.

As the pigment, known pigments such as annatto pigments and carotene pigments that can be added to foods can be widely used.

As the fragrance, those added to known ice cream dough can be widely used.

As the acidulant, those added to known ice cream dough can be widely used.

Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited to these Examples.

The method for measuring the viscosity change rate is shown below.
<Measurement method of viscosity change rate>
The emulsified oil-in-water emulsified composition was stored in a refrigerator at 5 ° C., and the viscosities were measured after 1 hour and 24 hours. The viscosity of the oil-in-water emulsified composition after 1 hour was added to the numerator, and the viscosity of the oil-in-water emulsified composition after 24 hours was added to the denominator to determine the viscosity change rate. The viscometer used was a BL viscometer from TOKIS ANGYO, the rotor used was M2, the rotation speed was 30 rpm, and the rotation time was 30 seconds.

The starch syrup used in the examples had a solid content of 75% by mass, and the strawberry concentrated juice had a solid content of 65% by mass.
Example 1
Using the ingredients and compounding compositions shown in Table 1 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. As emulsifiers for oil-in-water emulsified compositions, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.2% by mass and 0.2% by mass, respectively. The oil-in-water emulsified composition had a fat-fat ratio of 9.75% by mass and an unsaturated fatty acid ratio of the constituent fats and oils of 63 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 124 cp at 116 cp, and the viscosity change rate was 1.1.

Example 2
Using the ingredients and compounding composition shown in Table 2 below, an oil-in-water emulsified composition was obtained by emulsifying under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes using a TK homogenizer manufactured by Tokushu Kagaku Kogyo. .. As emulsifiers for the oil-in-water emulsified composition, 0.15% by mass and 0.10% by mass of HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 23.0% by mass and an unsaturated fatty acid ratio of 58 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 403 cp at 400 cp, and the viscosity change rate was 1.0.

Example 3
Using the ingredients and compounding composition shown in Table 3 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. As emulsifiers for the oil-in-water emulsified composition, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.10% by mass and 0.05% by mass, respectively. The oil-in-water emulsified composition had a fat-fat ratio of 33.5% and an unsaturated fatty acid ratio of the constituent fats and oils of 61 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 1327 cp at 732 cp, and the viscosity change rate was 1.8.

Example 4
Using the components and compounding compositions shown in Table 4 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. As emulsifiers for oil-in-water emulsified compositions, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.2% by mass and 0.1% by mass, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 12.5% by mass and an unsaturated fatty acid ratio of the constituent oil / fat of 59 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 166 cp at 155 cp, and the viscosity change rate was 1.1.

Example 5
Using the ingredients and compounding composition shown in Table 5 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kika Kogyo Co., Ltd. under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. As emulsifiers for the oil-in-water emulsified composition, 0.15% by mass and 0.10% by mass of HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended, respectively. The oil-in-water emulsified composition had an oil-fat ratio of 23.0% and an unsaturated fatty acid ratio of 61.0 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 399 cp at 227 cp, and the viscosity change rate was 1.8.

Example 6
Using the ingredients and compounding compositions shown in Table 6 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kika Kogyo Co., Ltd. under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. The emulsifier of the oil-in-water emulsified composition contained 0.10% by mass and 0.05% by mass of sorbitan fatty acid ester of HLB5.1 and succinic acid fatty acid ester of HLB5.5, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 33.5% by mass and an unsaturated fatty acid ratio of the constituent oil / fat of 61 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 1913 cp at 1174 cp, and the viscosity change rate was 1.6.

Example 7
Using the components and compounding compositions shown in Table 7 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. As emulsifiers for oil-in-water emulsified compositions, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.2% by mass and 0.1% by mass, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 13.8% by mass and an unsaturated fatty acid ratio of the constituent oil / fat of 54 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 131 cp at 127 cp, and the viscosity change rate was 1.03.

Example 8
Using the components and compounding compositions shown in Table 8 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. As emulsifiers for the oil-in-water emulsified composition, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.2% by mass and 0.1% by mass, respectively. The oil / fat ratio of the oil-in-water emulsified composition was 27.5% by mass, and the unsaturated fatty acid ratio of the constituent oils / fats was 54 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 733cp at 539cp, and the viscosity change rate was 1.36.

Example 9
Using the components and compounding compositions shown in Table 9 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. As emulsifiers for oil-in-water emulsified compositions, HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended in an amount of .0.2% by mass and 0.1% by mass, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 24% by mass and an unsaturated fatty acid ratio of the constituent oil / fat of 78 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 807 cp at 655 cp, and the viscosity change rate was 1.23.

Comparative Example 1
Using the components and compounding compositions shown in Table 10 below, an oil-in-water emulsified composition was obtained by emulsifying with a homogenizer manufactured by TK manufactured by Tokushu Kagaku Kogyo Co., Ltd. under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. The emulsifier of the oil-in-water emulsified composition contained 0.15% by mass and 0.10% by mass of HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 23.0% and an unsaturated fatty acid ratio of the constituent oil / fat of 43.0 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 6630 cp at 585 cp, and the viscosity change rate was 11.3.

Comparative Example 2
Using the ingredients and compounding compositions shown in Table 11 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kikagyo Kogyo at a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. 0.10% by mass and 0.05% by mass of HLB5.1 sorbitan fatty acid ester and HLB5.5 succinic acid fatty acid ester were blended as emulsifiers of the oil-in-water emulsified composition, respectively. The oil-in-water emulsified composition had an oil / fat ratio of 33.5% by mass and an unsaturated fatty acid ratio of the constituent oil / fat of 44 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 100,000 cp at 1502 cp, and the viscosity change rate was 66.6.

Comparative Example 3
Using the ingredients and compounding composition shown in Table 12 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kika Kogyo Co., Ltd. under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. 0.3% by mass of soybean lecithin was added to the emulsifier of the oil-in-water emulsified composition. The oil-in-water emulsified composition had an oil / fat ratio of 13.8% by weight and an unsaturated fatty acid ratio of the constituent oil / fat of 36 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 8286 cp at 2289 cp, and the viscosity change rate was 3.62.

Comparative Example 4
Using the ingredients and compounding composition shown in Table 13 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kika Kogyo Co., Ltd. under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. 0.3% by mass of soybean lecithin was added to the emulsifier of the oil-in-water emulsified composition. The oil-in-water emulsified composition had an oil / fat ratio of 27.5% by weight and an unsaturated fatty acid ratio of the constituent oil / fat of 36 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours at 31700 cp became unmeasurable due to solidification.

Comparative Example 5
Using the ingredients and compounding compositions shown in Table 14 below, an oil-in-water emulsified composition was obtained by emulsifying using a TK homogenizer manufactured by Tokushu Kagaku Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. 0.3% by mass of soybean lecithin was added to the emulsifier of the oil-in-water emulsified composition. The oil-in-water emulsified composition had an oil-fat ratio of 24% and an unsaturated fatty acid ratio of 36 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, it became impossible to measure because it solidified.

Comparative Example 6
Using the ingredients and compounding compositions shown in Table 15 below, an oil-in-water emulsified composition was obtained by emulsifying with a TK homogenizer manufactured by Tokushu Kika Kogyo under the conditions of a rotation speed of 6000 rpm to 7000 rpm and a stirring time of 2 minutes. .. The emulsifier of the oil-in-water emulsified composition contained sorbitan fatty acid ester of HLB5.1 and succinic acid fatty acid ester of HLB5.5 in an amount of .0.2% by mass and 0.1% by mass, respectively. The oil-in-water emulsified composition had an oil-fat ratio of 24% and an unsaturated fatty acid ratio of 36 mol%. As a result of measuring the finished viscosity with VISCOMETER TVB10 of Toki Sangyo, the viscosity after 24 hours was 1744cp at 344cp, and the viscosity change rate was 5.07.

Test Example 1
Ice cream was produced using the oil-in-water emulsified compositions obtained in Examples 1 to 9 and Comparative Examples 1 to 6, and the viscosity change rate was measured as shown below. Furthermore, five panelists ate and evaluated the richness, freshness, and melting in the mouth.
・ Measurement method of viscosity change rate;
The emulsified oil-in-water emulsified composition was stored in a refrigerator at 5 ° C., and the viscosities were measured after 1 hour and 24 hours.
The viscosity of the oil-in-water emulsified composition after 1 hour was added to the numerator, and the viscosity of the oil-in-water emulsified composition after 24 hours was added to the denominator to determine the viscosity change rate. The viscometer used was a BL viscometer from TOKIS ANGYO, and the rotor used was M2. The rotation speed was 30 rpm and the rotation time was 30 seconds.

The results were evaluated by the following method.

Physical property evaluation criteria; Viscosity change rate 1-2: ◎, Viscosity change rate 2-3: ○, Viscosity change rate 3-4: △,
Viscosity change rate 4.1 or higher: ×
Functionality (richness) evaluation criteria; very good: ◎, good: ○, yes: △, no: ×
Sensual (freshness) evaluation criteria: Very good ◎, Good: ○, Yes: △, No: ×
Evaluation criteria for sensuality (melting in the mouth): Very good: ◎, Good: ○, Yes: △, No: ×
The results of the physical property evaluation and the sensory evaluation are shown in Table 16.

Claims (5)

An oil-in-water emulsified composition for chilled confectionery containing cocoa butter, edible oil and fat, an emulsifier, and water, wherein the total oil and fat content of the composition is 6 to 50% by mass, and the constituent fatty acids of the total oil and fat content in the emulsified composition. 56 mol% or more of unsaturated fatty acid, and the emulsifier contains a sorbitan fatty acid ester and a succinic acid fatty acid ester, and is an oil-in-water emulsified composition for cold confectionery. The oil-in-water emulsified composition for frozen desserts according to claim 1, wherein the solid content is 25 to 80% by mass. The oil-in-water emulsified composition for frozen desserts according to claim 1 or 2, wherein the emulsifier has an HLB of 2.5 to 8. A frozen dessert containing the oil-in-water emulsified composition for frozen dessert according to any one of claims 1 to 3. The frozen dessert according to claim 4, wherein the frozen dessert is ice cream.