JP2025023134A - Foaming compound cream - Google Patents

Abstract

To provide a foaming compound cream that contains substantially no phosphate or transesterified oil/fat, has a low content of laurin-based oil/fat and a high content of palm-based oil/fat, and has good stock solution stability and whipping property, and to provide a whipped compound cream obtained by whipping the foaming compound cream, which naturally and quickly melts in the mouth, and has good hardness.SOLUTION: Provided is a foaming compound cream, in which the oil/fat content is 25 to 50 wt.% and the phosphate content is less than 0.02 wt.% in the entire foaming compound cream, an emulsifier A is contained in the water phase by 0.05 to 0.55 wt.% in the entire foaming compound cream, the transesterified oil/fat content is less than 1 wt.% and the milk fat content is 3.5 wt.% or more and less than 22.5 wt.% in the entire oil/fat, the total content of the oil/fat A and the oil/fat B in the entire oil/fat excluding the milk fat among the oil/fat is 80 to 100 wt.%, and the oil/fat B/(oil/fat A+oil/fat B) (weight ratio) is 0.45 to 0.82.SELECTED DRAWING: None

Description

The present invention relates to a foaming compound cream that is substantially free of phosphates and transesterified fats and oils, and to a whipped compound cream obtained by whipping the foaming compound cream.

Whipped cream is required to have good meltability in the mouth and maintain a suitable hardness, while the whipping cream that is the raw material for the whipped cream is required to have good concentrate stability and whipping properties.
Furthermore, in order to impart a rich milk flavor and taste to the whipped cream or to improve whipping properties, fresh cream is often mixed in to produce a whipped compound cream.

Traditionally, lauric fats have been widely used as the raw material fat for the foaming cream from the viewpoint of meltability in the mouth, but creams containing a large amount of lauric fats have difficulty maintaining their hardness after whipping, and the price of lauric fats fluctuates greatly. In addition, the temperature range from the start to the end of melting is low and narrow, unlike that of milk fat. Therefore, when lauric fats are added to a compound cream containing fresh cream, the timing of melting is split into two, resulting in an unnatural melting in the mouth.

In recent years, palm-based fats, which are inexpensive and have a stable supply, have been used as an alternative to lauric fats. However, when palm-based fats are blended in large amounts in fats and oils, coarse crystals form, which deteriorate the stability of the original liquid, whipping properties, and hardness after whipping, and also tend to make the cream melt in the mouth. To improve these points, phosphates and interesterified fats have been blended into whipping creams, but phosphates have a bitter taste and are undesirable from a health perspective, and interesterified fats are expensive to produce, reduce the richness of the flavor, and make the cream melt in the mouth worse.

A whipped compound cream that is substantially free of phosphates and trans fatty acids and has good shape retention and melt-in-the-mouth properties after whipping has been disclosed (Patent Document 1). However, because this whipped compound cream is mainly made of palm-based oils and fats, it does not melt in the mouth as well as whipped compound creams that are mainly made of lauric oils and fats, and the hardness after whipping is insufficient.

JP 2017-176101 A

The object of the present invention is to provide a foamable compound cream that is substantially free of phosphates and transesterified fats and oils, has a low content of lauric fats and a high content of palm fats, yet has good stock solution stability and whipping properties, and to provide a whipped compound cream obtained by whipping the foamable compound cream, which melts naturally and quickly in the mouth and has good hardness.

As a result of intensive research by the present inventors to solve the above-mentioned problems, they have found that a foamable compound cream which is substantially free of phosphates and interesterified oils and fats, contains a specific amount of oil or fat, in which the oil or fat contains a specific amount of milk fat, a specific amount of _C12 or lower saturated fatty acids as constituent fatty acids and has a specific melting point, and a specific amount of oil or fat B which contains a specific amount of _C16 to _C22 saturated fatty acids as constituent fatty acids, a specific amount of S2U and has a specific melting point, and further contains a specific amount of a specific emulsifier A which contains a specific saturated fatty acid with a specific HLB range as a constituent fatty acid in an aqueous phase, has good concentrate stability and whipping properties despite having a low content of lauric fats and a high content of palm fats and fats, and a whipped compound cream obtained by whipping the foamable compound cream melts naturally and quickly in the mouth and has good hardness, thereby completing the present invention.

That is, the first aspect of the present invention is a foaming compound cream comprising a foaming compound cream having an oil content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight,
The foaming compound cream contains an emulsifier A in an aqueous phase thereof in an amount of 0.05 to 0.55% by weight based on the total weight of the foaming compound cream,
In the total fats and oils, the interesterified fat content is less than 1% by weight, and the milk fat content is 3.5% by weight or more and less than 22.5% by weight,
Among the fats and oils, the total content of fats and oils A and B in the entire fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B/(fat and oil A + fat and oil B) is 0.45 to 0.82;
This relates to a foaming compound cream.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids B, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.
Preferably, the milk fat is derived from cream.
A second aspect of the present invention relates to a whipped compound cream obtained by whipping the foamable compound cream.
The third aspect of the present invention relates to a food product in which the whipped compound cream is used as a sandwich, a nappe, a filling, or a topping.
The fourth aspect of the present invention is a method for producing a foaming compound cream, the foaming compound cream having a total fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content,
The present invention relates to a method for producing a foamable compound cream, which comprises adding emulsifier A to water so that the emulsifier A content in the entire foamable compound cream is 0.05 to 0.55% by weight, stirring to dissolve the emulsifier in an aqueous phase, adding an oil/fat mixture of oils A and B so that the total content of oils A and B in the entire fats and oils is 62 to 96.5% by weight and the weight ratio of oil/fat B/(oil/fat A + oil/fat B) is 0.45 to 0.82, pre-emulsifying the resulting mixture, pulverizing the mixture, and subjecting the mixture to high pressure treatment to obtain an oil-in-water emulsified oil/fat composition, and mixing and stirring fresh cream with the resulting mixture so that the milk fat content in the entire fats and oils is 3.5% by weight or more and less than 22.5% by weight.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids B, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.

According to the present invention, it is possible to provide a foaming compound cream that is substantially free of phosphates and transesterified fats and oils, has a low content of lauric fats and a high content of palm fats, yet has good stock solution stability and whipping properties, and a whipped compound cream obtained by whipping the foaming compound cream, which melts naturally and quickly in the mouth and has good hardness.

The present invention will be described in more detail below. The foamable compound cream of the present invention is characterized in that it is substantially free of phosphates and transesterified fats and oils, contains a specific amount of fats and oils, contains a specific amount of a specific emulsifier A in the aqueous phase, and contains specific amounts of milk fat and two specific fats and oils (fat A and fat B). The whipped compound cream of the present invention can be obtained by whipping the foamable compound cream.

The less phosphate contained in the foaming compound cream, the better, and it is preferably less than 0.02% by weight of the entire foaming compound cream, more preferably less than 0.01% by weight, and even more preferably none at all. Examples of the phosphate include sodium phosphate, sodium metaphosphate, etc., and at least one selected from this group can be used.

The foaming compound cream preferably contains 25 to 50% by weight of fats and oils based on the total weight of the foaming compound cream. More preferably, it is 30 to 45% by weight, and even more preferably, it is 35 to 40% by weight. If it is less than 25% by weight, the whipping property and hardness after whipping may be poor, and if it is more than 50% by weight, the melting in the mouth after whipping may be unnatural and the stability of the original liquid may be poor. The fats and oils include at least milk fat, fat A, and fat B.

The less the content of transesterified fats in the foaming compound cream, the better; it is preferably less than 1% by weight of the total fats and oils contained in the foaming compound cream, more preferably less than 0.5% by weight, and even more preferably none at all. If the content of transesterified fats is 1% by weight or more, the cost may increase, the whipping properties may deteriorate, and the hardness after whipping and the naturalness of the melt-in-the-mouth texture may be impaired.

In the present invention, the term "transesterified oils and fats" refers to oils and fats obtained by transesterifying edible oils and fats. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, soybean oil, sunflower oil, safflower oil, and olive oil, and animal oils and fats such as beef tallow, lard, and fish oil. These oils and fats may also be processed by hardening, fractionation, transesterification, and the like. There are no particular limitations on the method for producing the transesterified oils and fats, and they can be produced using conventional methods. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to the raw oil and fat to cause a random transesterification reaction, or an enzymatic method in which transesterification is performed using an enzyme such as lipase, can be used.

The content of the milk fat is preferably 3.5% by weight or more and less than 22.5% by weight of the total fats and oils contained in the foamable compound cream. If it is less than 3.5% by weight, whipping properties may be poor, and if it is 22.5% by weight or more, the stability of the concentrate and whipping properties may be poor, and melting in the mouth may be delayed. Examples of the origin of the milk fat include fresh cream, buttermilk powder, butter, butter oil, cream cheese, raw milk, cow's milk, whole milk powder, concentrated milk, sour cream, unsweetened condensed milk, sweetened condensed milk, etc., and at least one selected from these groups can be used as a raw material. From the viewpoint of flavor and hardness after whipping, it is preferable to use fresh cream as the origin of the milk fat.

The fresh cream is defined in the Milk and Dairy Products Ordinance as "a product made by removing components other than milk fat from raw milk, cow's milk or special milk, resulting in a milk fat content of 18.0% or more." In the present invention, it is preferable to use cream with a milk fat content of 30 to 48% in order to obtain good whipping properties.

The fat A preferably contains 40% by weight or more of saturated fatty acids of _C12 or less based on the total constituent fatty acids. If the content is less than 40% by weight, melting in the mouth may be slow. The content of saturated fatty acids of _C12 or less included in the constituent fatty acids of the fat A may be 100% by weight or less based on the total constituent fatty acids.

The fat/oil A preferably contains S2U in an amount of 0% by weight or more and less than 40% by weight, more preferably 0 to 20% by weight, and even more preferably 0 to 10% by weight, based on the total weight of the fat/oil A. If the amount is 40% by weight or more, the effects of the present invention may not be achieved. Here, S2U refers to a triglyceride in which, as constituent fatty acids, two molecules of saturated fatty acid S having a C ₁₆ or more (preferably C ₂₄ or less) and one molecule of unsaturated fatty acid U having a C ₁₆ or more (preferably C ₂₄ or less) are bound to one molecule of glycerin, and the binding positions of S and U are not limited.

The slip melting point of the oil A is preferably 23 to 30°C, more preferably 24 to 29°C, even more preferably 25 to 29°C, and particularly preferably 26 to 28°C. If it is lower than 23°C, the hardness after whipping may not be maintained, and if it is higher than 30°C, the whipping properties and hardness after whipping may be poor, or melting in the mouth may be delayed.

The type of the fat A includes lauric fats, specifically, coconut oil (elevation melting point: 24±1° C.), palm kernel oil (elevation melting point: 27±1° C.), and palm kernel olein (elevation melting point: 23±1° C.), and at least one selected from these groups can be used. When the fat A is a mixed fat obtained by blending a plurality of types of fats and oils, it is sufficient that the saturated fatty acid content of _C12 or less and the S2U content contained in the entire mixed fat and oil are within the above-mentioned ranges, and the average value of the elevating melting points of the plurality of types of fats and oils is within the above-mentioned ranges.

The fat B preferably contains 40% by weight or more of _C16 - _C22 saturated fatty acids based on the total constituent fatty acids. If the content is less than 40% by weight, melting in the mouth may be slow. The content of _C16 - _C22 saturated fatty acids contained in the constituent fatty acids of the fat B may be 100% by weight or less based on the total constituent fatty acids.

The fat B preferably contains 45 to 70% by weight, more preferably 50 to 60% by weight, of S2U based on the total fat B. If the content is less than 45% by weight, the whipping property and hardness after whipping may deteriorate, and if the content is more than 70% by weight, the stability of the original liquid, the whipping property, and the hardness after whipping may deteriorate, or the melting in the mouth may be delayed. Here, S2U refers to a triglyceride in which, as constituent fatty acids, two molecules of saturated fatty acid S having a _C16 or more (preferably _C24 or less) and one molecule of unsaturated fatty acid U having a _C16 or more (preferably _C24 or less) are bound to one molecule of glycerin, and the binding positions of S and U are not limited.

The melting point of the fat B is preferably 23 to 30°C, more preferably 24 to 29°C, even more preferably 25 to 29°C, and particularly preferably 26 to 28°C. If it is lower than 23°C, the hardness after whipping may not be maintained, and if it is higher than 30°C, the stability of the concentrate, whipping properties, and hardness after whipping may deteriorate, or melting in the mouth may be delayed.

Examples of the type of fat B include palm-based fats and oils, and specific examples include palm oil (elevation melting point: 33±1° C.), palm mid-melting point (elevation melting point: 27±1° C.), palm olein (elevation melting point: 22±1° C.), etc., and at least one selected from these groups can be used. When fat B is a mixed fat obtained by blending multiple types of fats and oils, it is sufficient that the C ₁₆ to C ₂₂ saturated fatty acid content and S2U content contained in the entire mixed fat and oil are within the above-mentioned ranges, and the average value of the elevation melting points of the multiple types of fats and oils is within the above-mentioned range.

The slip melting points of the fats and oils A and B may be measured using an automatic slip melting point measuring device in accordance with the standard method for analysis of fats and oils set forth by the Japan Oil Chemists' Society.

Of the fats and oils contained in the foaming compound cream, the total content of fats and oils A and B in the total fats and oils excluding the milk fat is preferably 80 to 100% by weight, more preferably 83 to 100% by weight, even more preferably 88 to 100% by weight, and particularly preferably 95 to 100% by weight. If the total content is less than 80% by weight, the melting in the mouth may be slow.

The weight ratio of the oil/fat B/(the oil/fat A+the oil/fat B) is preferably 0.45 to 0.82, more preferably 0.5 to 0.80, even more preferably 0.5 to 0.78, and particularly preferably 0.5 to 0.75. If the ratio is less than 0.45, the stock solution stability, whipping properties, and hardness after whipping may deteriorate, or melting in the mouth may be slow, while if it is more than 0.82, the stock solution stability, whipping properties, and hardness after whipping may deteriorate, melting in the mouth may be slow, or the natural melting in the mouth may be impaired.

The fats and oils contained in the foamable compound cream of the present invention may include other fats and oils in addition to the milk fat, fat A, and fat B, as long as the content of these fats and oils is sufficient and does not impair the effects of the present invention. Examples of other fats and oils include rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, rice oil, beef tallow, lard, and fish oil.

The foaming compound cream preferably contains 40 to 70% by weight of water, more preferably 45 to 70% by weight, even more preferably 50 to 70% by weight, and particularly preferably 55 to 70% by weight. If it contains less than 40% by weight, the freshness after whipping may be lacking and the stability of the concentrate may be poor, and if it contains more than 70% by weight, the whipping properties and hardness after whipping may be poor and the richness of the oil may be difficult to feel.

The weight ratio of the oil content to the water content (oil/water) is preferably 0.4 to 1.2, and more preferably 0.5 to 1.0. If it is less than 0.4, the foaming properties may deteriorate, and if it is more than 1.2, the stability of the concentrate may deteriorate or oil-in-water emulsion may not be obtained.

The emulsifier A preferably has an HLB of 2.8 to 6.2, more preferably 3.5 to 5.5. If the HLB is lower than 2.8, the stability of the concentrate and the hardness after whipping may deteriorate, and if it is higher than 6.2, the whipping properties and the hardness after whipping may deteriorate.

The emulsifier A is preferably a sucrose fatty acid ester and/or a polyglycerin fatty acid ester containing 70 to 100% by weight of _C10 to _C22 saturated fatty acids based on the total amount of constituent fatty acids. If the total amount of _C10 to _C22 saturated fatty acids is less than 70% by weight, the emulsifier may dissolve slowly in the mouth or may have an unpleasant taste specific to the emulsifier.

The emulsifier A is contained in the aqueous phase of the foaming compound cream. If emulsifier A is contained in the oil phase but not in the aqueous phase, the whipping properties and hardness after whipping may deteriorate. The content of emulsifier A in the aqueous phase is preferably 0.05 to 0.55% by weight of the entire foaming compound cream, more preferably 0.06 to 0.52% by weight, even more preferably 0.08 to 0.3% by weight, and particularly preferably 0.10 to 0.2% by weight. If it is less than 0.05% by weight, the whipping properties and hardness after whipping may deteriorate, and if it is more than 0.55% by weight, the hardness after whipping may deteriorate.

In addition to emulsifier A, if necessary, an emulsifier with an HLB of less than 6.0 may be added to the oil phase, and an emulsifier with an HLB of 6.0 or more may be added to the aqueous phase.

However, since emulsifiers with bound unsaturated fatty acids may produce an unpleasant taste, from the viewpoint of improving the flavor, the lower the content of emulsifiers with bound unsaturated fatty acids, the better, and it is preferable for the content to be less than 0.02% by weight of the entire foaming compound cream.

The foaming compound cream of the present invention may contain thickeners, sugars, milk solids, flavorings, colorants, fragrances, salt, vitamins, minerals, antioxidants, other food ingredients, additives, etc., as necessary, within the scope of not impairing the effects of the present invention.

The whipped compound cream is whipped to obtain a whipped compound cream. The whipped compound cream obtained can be used as a topping, a coating, a filling, or a sandwich for various foods. Examples of such foods include breads such as cream buns, cream sandwiches, and sandwiches, as well as cakes, choux pastries, omelets, and dorayaki.

The method for producing the foaming compound cream of the present invention is exemplified below. That is, emulsifier A is first added to water so that the content of emulsifier A in the entire foaming compound cream is 0.05 to 0.55% by weight, and the mixture is heated to 60°C or higher while stirring to dissolve, and an aqueous phase is prepared in which the phosphate content in the entire foaming compound cream is less than 0.02% by weight and the water content is 40 to 70% by weight.

Next, fats A and B are mixed so that the total content of fats A and B in the total fats is 62 to 96.5% by weight and the weight ratio of fats B/(fat A + fat B) is 0.45 to 0.82, and other fats are also mixed as necessary. The fat mixture is adjusted so that the fat content in the total foaming compound cream is 25 to 50% by weight and the transesterified fat content in the total fats is less than 1% by weight, and is added to the aqueous phase. The mixture is pre-emulsified, then pulverized and further treated under high pressure to produce an oil-in-water emulsified fat composition.

The foamable compound cream of the present invention can be obtained by mixing and stirring the oil-in-water emulsified oil composition with a milk fat-containing component such as fresh cream so that the milk fat content in the entire oil is 3.5% by weight or more and less than 22.5% by weight.

The milk fat-containing component such as the fresh cream can be mixed with other ingredients as the raw material for the aqueous phase, to which the oil mixture is added, pre-emulsified, then pulverized and further treated under high pressure to obtain the foamable compound cream.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

<Raw materials used in the Production Examples, Examples and Comparative Examples>
1) "Palm kernel oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 51.2% by weight, melting point: 27.4°C, lauric acid: 44.9% by weight, S2U: 3.6% by weight)
2) "Hydrogenated Palm Kernel Oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 53.0% by weight, melting point: 40.3°C, lauric acid: 46.4% by weight, S2U: 1.3% by weight)
3) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 53.7% by weight, slip melting point: 26.8°C, trans fatty acids: 0.1% by weight, total saturated fatty acids: 55.6% by weight, S2U: 65.8% by weight)
4) "Palm Olein" manufactured by Kaneka Corporation ( _C16 to _C22 saturated fatty acids: 44.7% by weight, slip melting point: 21.9°C, trans fatty acids: 0.2% by weight, total saturated fatty acids: 45.9% by weight, S2U: 44.0% by weight)
5) "Palm interesterified oil" manufactured by Kaneka Corporation (interesterified oil of palm kernel and palm oil, _C16 - _C22 saturated fatty acid: 31.0% by weight, slip melting point: 27.5°C, S2U content: 0% by weight)
6) "Rapeseed oil" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 0% by weight, _C16 to _C22 saturated fatty acids: 6.5% by weight, S2U: 0% by weight, melting point not measurable)
7) “Yelkin TS” manufactured by ADM Co., Ltd. (unsaturated fatty acid: 78.9% by weight)
8) Polyglycerol mixed acid ester "SY Glyster CV-23" (unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd.
9) Polyglycerol behenate "SY Glystar DDB-750" (HLB: 2.5, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Pharmaceutical Co., Ltd.
10) Polyglycerol stearate "SY Glyster MS-3S" (HLB: 8.4, unsaturated fatty acid: 0.1% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
11) Yotsuba skim milk powder (milk fat content: 0.7% by weight) manufactured by Yotsuba Milk Industry Co., Ltd.
12) "Casein Potassium SPRAY" manufactured by Friesland Campina DMV
13) HILMAR "Lactose HILMAR FINE GRAIN"
14) Polyglycerol stearate "SY Glyster TS-3S" (HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
15) Polyglycerol stearate "SY Glystar MS-5S" (HLB: 11.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
16) Meiji Fresh Cream 43 (Milk fat content: 43% by weight, moisture content: 52.33% by weight) manufactured by Meiji Co., Ltd.
17) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-370" (HLB: 3.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
18) "SY Glystar PS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB: 4.5, _C10 - _C22 saturated fatty acids: 99.6% by weight)
19) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-570" (HLB: 5.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
20) Polyglycerol stearate "SY Glyster PS-3S" (HLB: 2.6, _C10 - _C22 saturated fatty acids: 99.8% by weight) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
21) Polyglycerol stearate "Sunsoft Q18-B" (HLB: 6.5, _C10 - _C22 saturated fatty acids: 99.7% by weight) manufactured by Taiyo Kagaku Co., Ltd.
22) Mitsubishi Chemical Foods Corporation, sucrose stearate "S-770" (HLB: 7.0, _C10 - _C22 saturated fatty acids: 100.0% by weight)
23) Polyglycerol oleate "SY Glyster MO-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB: 11.6, _C10 - _C22 saturated fatty acids: 29.81% by weight, unsaturated fatty acids: 70% by weight)
24) "Palm kernel olein" manufactured by Kaneka Corporation ( _C12 or less saturated fatty acids: 47.5% by weight, melting point: 23.0°C, lauric acid: 40.5% by weight, S2U: 2.6% by weight)
25) "Palm oil mid-melting point fraction" manufactured by Kaneka Corporation ( _C16 - _C22 saturated fatty acids: 64.2% by weight, S2U: 91.8% by weight, slip melting point: 31.3°C)

<Evaluation of stock solution stability>
60 g of the foamable compound cream obtained in the Examples and Comparative Examples was dispensed into a glass beaker, left to stand at 15° C. for 1 hour, and then stirred at 120 rpm. The time (minutes) until the cream thickened was measured and used as the evaluation value.

<Whipping (overrun) evaluation>
The foamable compound cream obtained in each of the Examples and Comparative Examples was whipped to a hardness of 0.30 N, and the calculated air content per volume was taken as overrun (%).

<Whipability (whip time) evaluation>
The time (minutes, seconds) required for whipping each of the foaming compound creams obtained in the Examples and Comparative Examples until the hardness reached 0.30 N was measured and used as an evaluation value.

<Evaluation of hardness after whipping>
The whipped compound creams with a hardness of 0.30 N obtained in the Examples and Comparative Examples were left to stand at room temperature for 30 minutes, after which the maximum load was measured using a Leonar and the change was evaluated. The evaluation was performed according to the following criteria.
5 points: change in hardness after whipping is 0.03N or more and 0.06N or less; 4 points: change in hardness after whipping is 0.02N or more and less than 0.03N, or more than 0.06N and less than 0.07N; 3 points: change in hardness after whipping is 0.01N or more and less than 0.02N, or more than 0.07N and less than 0.09N; 2 points: change in hardness after whipping is 0.09N or more and less than 0.2N, or -0.05N or more and less than 0.01N; 1 point: change in hardness after whipping is 0.2N or more, or less than -0.05N

<Evaluation of melting speed>
The whipped compound creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, who evaluated them on a scale of 1 to 5, and the average score was taken as the evaluation score. The evaluation criteria were as follows:
5 points: melts in the mouth much faster than the whipped cream of Comparative Example 3. 4 points: melts in the mouth much faster than the whipped cream of Comparative Example 3. 3 points: melts in the mouth at the same speed as the whipped cream of Comparative Example 3. 2 points: melts in the mouth slower than the whipped cream of Comparative Example 3. 1 point: melts in the mouth much slower than the whipped cream of Comparative Example 3.

<Evaluation of melt-in-the-mouth (naturalness)>
The whipped compound creams obtained in the Examples and Comparative Examples were put into the mouths of 10 experienced panelists, and the results were averaged. The evaluation criteria were as follows:
○: Melt in the mouth only once. △: Melt in the mouth is felt slightly in two separate times. ×: Melt in the mouth is felt in two separate times.

<Overall evaluation>
The evaluated ingredients stability (blotting time), whipping properties (overrun, whipping time), hardness after whipping, and melting in the mouth (quickness, naturalness) were evaluated and comprehensively rated according to the following criteria.
A: A dough time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 5 points, melting in the mouth (speed) rated at 4.5 to 5 points, and melting in the mouth (naturalness) rated at ○. B: A dough time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 4 points or more, melting in the mouth (speed) rated at 3.5 points or more, and melting in the mouth (naturalness) rated at ○ or △. C: A dough time of 30 minutes or more, overrun of 110% or more, whipping time of 5 to 7 minutes, hardness after whipping rated at 3 points or more, and melting in the mouth (speed) rated at ○ or △. D: Those that do not meet the requirements of E and fall into at least one of the following evaluation groups: a stuffing time of 20 to 30 minutes, an overrun of 90% to 110%, a whipping time of 7 to 8.5 minutes, a hardness rating of 2 after whipping, and a melt-in-the-mouth (speed) rating of 2.0 to 3.0 points. E: Those that fall into at least one of the following evaluation groups: a stuffing time of less than 20 minutes, an overrun of less than 90%, a whipping time of 8.5 minutes or more, a hardness rating of 1 after whipping, a melt-in-the-mouth (speed) rating of less than 2.0 points, and a melt-in-the-mouth (naturalness) rating of x.

(Production Example A1) Preparation of oil-in-water emulsified oil composition A1 According to the formulation in Table 1, to an oil mixture of 7.3 parts by weight of palm kernel oil, 18.2 parts by weight of palm mid fraction (PMF), and 11.5 parts by weight of palm olein, 0.2 part by weight of soybean lecithin, 0.06 part by weight of polyglycerol mixed acid ester, and 0.03 part by weight of polyglycerol behenate were added and dissolved at 65° C. to prepare an oil phase.

Separately, 3.7 parts by weight of skim milk powder, 0.5 parts by weight of potassium caseinate, 1.5 parts by weight of lactose, 0.15 parts by weight of polyglycerol stearate (emulsifier A, HLB: 4.6, _C10 - _C22 saturated fatty acids: 99.4% by weight), and 0.05 parts by weight of polyglycerol stearate (HLB: 11.6, _C10 - _C22 saturated fatty acids: 98.0% by weight) were dissolved in hot water of 60°C or higher to give a final composition identical to that in Table 1 to prepare an aqueous phase.

The oil phase and the water phase were mixed and pre-emulsified for 20 minutes or more, and then pulverized at a rotation speed of 31.4 m/s using a high-speed rotary emulsifier ("Clearmix" manufactured by M Technique Co., Ltd.). The mixture was then treated with a high-pressure homogenizer at a pressure of 2.0 MPa (first stage) and 1.0 MPa (second stage), preheated to 90°C using a plate heater, and sterilized at 142°C for 4 seconds using a UHT sterilizer (steam injection). The mixture was then cooled to 60°C using a plate cooler without evaporative cooling, and treated again with a high-pressure homogenizer at a pressure of 9.0 MPa (first stage) and 3.0 MPa (second stage), and then cooled to 5°C using a plate cooler. The mixture was then filled into a container and stored in a refrigerator at 5°C for 48 hours to obtain an oil-in-water emulsified oil composition A1.

(Production Example A2) Preparation of oil-in-water emulsified oil composition A2 According to Table 1, the same procedure as in Production Example A1 was repeated, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 11.1 parts by weight, 15.9 parts by weight, and 10.0 parts by weight, respectively, to obtain an oil-in-water emulsified oil composition A2.

(Production Example A3) Preparation of oil-in-water emulsified oil composition A3 According to Table 1, the same procedure as in Production Example A1 was repeated, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 18.5 parts by weight, 11.3 parts by weight, and 7.2 parts by weight, respectively, to obtain oil-in-water emulsified oil composition A3.

(Production Example A4) Preparation of oil-in-water emulsified oil composition A4 According to Table 1, the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 9.4 parts by weight, 13.5 parts by weight, and 8.5 parts by weight, respectively, and 5.6 parts by weight of rapeseed oil was further added as other oils and fats to prepare an oil-and-fat mixture, and the amount of water was adjusted, and the same procedure as in Production Example A1 was repeated to prepare oil-in-water emulsified oil composition A4.

(Production Example A5) Preparation of oil-in-water emulsified oil composition A5 An oil-in-water emulsified oil composition A5 was prepared in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 9.0 parts by weight, 12.9 parts by weight, and 8.1 parts by weight, and the amount of water was adjusted according to Table 1.

(Production Example A6) Preparation of oil-in-water emulsified oil composition A6 An oil-in-water emulsified oil composition A6 was obtained in the same manner as in Production Example A1, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 13.5 parts by weight, 19.3 parts by weight, and 12.2 parts by weight, and the amount of water was adjusted according to Table 1.

(Production Example B1) Preparation of oil-in-water emulsified oil composition B1 According to Table 1, the same procedure as in Production Example A1 was repeated, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 3.7 parts by weight, 20.4 parts by weight, and 12.9 parts by weight, respectively, to obtain oil-in-water emulsified oil composition B1.

(Production Example B2) Preparation of oil-in-water emulsified oil composition B2 According to Table 1, the same procedure as in Production Example A1 was repeated, except that the amounts of palm kernel oil, palm mid fraction (PMF), and palm olein were changed to 29.6 parts by weight, 4.5 parts by weight, and 2.9 parts by weight, respectively, to obtain oil-in-water emulsified oil composition B2.

(Production Example B3) Preparation of oil-in-water emulsified oil composition B3 According to Table 1, the procedure was the same as in Production Example A1, except that the mixed oil did not contain palm mid fraction (PMF) and palm olein, but was changed to 25.5 parts by weight of palm kernel oil, and further 4.0 parts by weight of palm kernel hardened oil and 7.5 parts by weight of palm interesterified oil were mixed in. Thus, oil-in-water emulsified oil composition B3 was obtained.

(Example 1) Foaming compound cream A1 and whipped compound cream A1
The oil-in-water emulsified oil composition A1 obtained in Production Example 1 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 95:5 to obtain a foamable compound cream A1. 4 kg of the obtained foamable compound cream A1 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A1. The obtained foamable compound cream A1 and whipped compound cream A1 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (fastness, naturalness)), and the results are summarized in Table 2.

(Examples 2 to 6) Foaming compound creams A2 to A6 and whipped compound creams A2 to A6
Except for changing the oil-in-water emulsified oil composition A1 to oil-in-water emulsified oil compositions A2 to A6, foamable compound creams A2 to A6 and whipped compound creams A2 to A6 were obtained in the same manner as in Example 1. The obtained foamable compound creams A2 to A6 and whipped compound creams A2 to A6 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 2.

(Comparative Examples 1 to 3) Foaming Compound Creams B1 to B3 and Whipped Compound Creams B1 to B3
Except for changing the oil-in-water emulsified oil composition A1 to oil-in-water emulsified oil compositions B1 to B3, foamable compound creams B1 to B3 and whipped compound creams B1 to B3 were obtained in the same manner as in Example 1. The obtained foamable compound creams B1 to B3 and whipped compound creams B1 to B3 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 2.

From the results summarized in Table 2, the following was found. From Examples 1 to 3 and Comparative Examples 1 and 2, it was revealed that in order to achieve the effects of the present invention, a weight ratio of 0.45 to 0.82 for fat B/(fat A + fat B) is preferable, and if the weight ratio is outside this range, the stability of the concentrate and whipping properties may deteriorate, and the hardness after whipping, the speed of melting in the mouth, and the naturalness may be impaired. Furthermore, from Examples 2 and 4 and Comparative Example 3, it was revealed that a total content of fat A and fat B in the entire fats and oils excluding milk fat is preferable to be 80 to 100% by weight, and if the total content is below 80% by weight, the speed of melting in the mouth may be impaired. From Examples 2 and 5 to 6, it was revealed that the effects of the present invention are achieved when the fat content in the entire foaming compound cream is in the range of 25 to 50% by weight.

(Production Example A7) Preparation of oil-in-water emulsified oil composition A7 According to Table 3, an oil-in-water emulsified oil composition A7 that is exactly the same as the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Example A2.

(Production Example A8) Preparation of oil-in-water emulsified oil composition A8 Oil-in-water emulsified oil composition A8 was prepared in the same manner as in Production Example A2, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.08 parts by weight and the amount of water was adjusted according to Table 3.

(Production Example A9) Preparation of oil-in-water emulsified oil composition A9 Oil-in-water emulsified oil composition A9 was prepared in the same manner as in Production Example A2, except that the amount of emulsifier A (polyglycerol stearate) was changed to 0.50 parts by weight and the amount of water was adjusted according to Table 3.

(Production Example A10) Preparation of oil-in-water emulsified oil composition A10 According to Table 3, an oil-in-water emulsified oil composition A10 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.08 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

(Production Example A11) Preparation of oil-in-water emulsified oil composition A11 According to Table 3, an oil-in-water emulsified oil composition A11 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.15 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

(Production Example A12) Preparation of oil-in-water emulsified oil composition A12 According to Table 3, an oil-in-water emulsified oil composition A12 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate was added as emulsifier A, and 0.50 parts by weight of sucrose stearate was added, and the amount of water was adjusted.

(Production Example B4) Preparation of oil-in-water emulsified oil composition B4 According to Table 3, the amount of emulsifier A (polyglycerol stearate) was changed to 0.03 parts by weight, and the amount of water was adjusted to obtain oil-in-water emulsified oil composition B4 in the same manner as in Production Example A2.

(Production Example B5) Preparation of oil-in-water emulsified oil composition B5 According to Table 3, the amount of emulsifier A (polyglycerol stearate) was changed to 0.60 parts by weight, and the amount of water was adjusted to obtain oil-in-water emulsified oil composition B5 in the same manner as in Production Example A2.

(Production Example B6) Preparation of oil-in-water emulsified oil composition B6 According to Table 3, an oil-in-water emulsified oil composition B6 was obtained in the same manner as in Production Example A2, except that emulsifier A was added to the oil phase rather than to the aqueous phase.

(Example 7) Foaming Compound Cream A7 and Whipped Compound Cream A7
The oil-in-water emulsified oil composition A7 obtained in Production Example A7 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 82:18 to obtain a foaming compound cream A7. 4 kg of the obtained foaming compound cream A7 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A7. The obtained foaming compound cream A7 and the whipped compound cream A7 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (fastness, naturalness)), and the results are summarized in Table 4.

(Examples 8 to 12) Foaming compound creams A8 to A12 and whipped compound creams A8 to A12
Foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were obtained in the same manner as in Example 7, except that the oil-in-water emulsified oil composition A7 was replaced with oil-in-water emulsified oil compositions A8 to A12. The obtained foamable compound creams A8 to A12 and whipped compound creams A8 to A12 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 4.

(Comparative Examples 4 to 6) Foaming Compound Creams B4 to B6 and Whipped Compound Creams B4 to B6
Except for changing the oil-in-water emulsified oil composition A7 to oil-in-water emulsified oil compositions B4 to B6, foamable compound creams B4 to B6 and whipped compound creams B4 to B6 were obtained in the same manner as in Example 7. The obtained foamable compound creams B4 to B6 and whipped compound creams B4 to B6 were evaluated (stability of original solution, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 4.

The results summarized in Table 4 reveal the following. From Examples 7 to 12 and Comparative Examples 4 and 5, it became clear that in order to achieve the effects of the present invention, the content of emulsifier A is preferably 0.05 to 0.55% by weight of the entire foaming compound cream, and that if it is outside this range, the whipping properties may deteriorate and the hardness after whipping may be impaired. Furthermore, from Example 7 and Comparative Example 6, it became clear that in order to achieve the effects of the present invention, it is preferable to incorporate emulsifier A into the aqueous phase, and that if it is incorporated into the oil phase rather than the aqueous phase, the whipping properties may deteriorate and the hardness after whipping may be impaired.

(Production Example A13) Preparation of oil-in-water emulsified oil composition A13 According to Table 5, an oil-in-water emulsified oil composition A13 identical to the oil-in-water emulsified oil composition A2 was prepared in the same manner as in Production Examples A2 and A7.

(Production Example A14) Preparation of oil-in-water emulsified oil composition A14 According to Table 5, the procedure was the same as in Production Example A2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) was changed to 0.15 parts by weight of sucrose stearate (HLB: 3.0).

(Production Example A15) Preparation of oil-in-water emulsified oil composition A15 According to Table 5, an oil-in-water emulsified oil composition A15 was prepared in the same manner as in Production Example A2, except that as emulsifier A, 0.15 parts by weight of polyglycerol stearate (HLB: 4.6) was replaced with 0.15 parts by weight of sucrose stearate (HLB: 5.0).

(Production Example B7) Preparation of oil-in-water emulsified oil composition B7 According to Table 5, an oil-in-water emulsified oil composition B7 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 2.6), which does not fall under emulsifier A, was used in place of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

(Production Example B8) Preparation of oil-in-water emulsified oil composition B8 According to Table 5, an oil-in-water emulsified oil composition B8 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of polyglycerol stearate (HLB: 6.5), which does not fall under emulsifier A, was used in place of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

(Production Example B9) Preparation of oil-in-water emulsified oil composition B9 According to Table 5, an oil-in-water emulsified oil composition B9 was prepared in the same manner as in Production Example A2, except that 0.15 parts by weight of sucrose stearate (HLB: 7.0), which does not fall under emulsifier A, was used instead of 0.15 parts by weight of polyglycerol stearate (HLB: 4.6), which is emulsifier A.

(Production Example B10) Preparation of oil-in-water emulsified oil composition B10 According to Table 5, oil-in-water emulsified oil composition B10 was prepared in the same manner as in Production Example A2, except that 0.04 parts by weight of a polyglycerol oleate ester (HLB: 11.6, _C10 - _C22 saturated fatty acids: 29.81 wt%, unsaturated fatty acids: 70 wt%) not corresponding to emulsifier A and having a low amount of saturated fatty acids and a high amount of unsaturated fatty acids was used in place of 0.15 parts by weight of polyglycerol stearate ester (HLB: 4.6), which is emulsifier A, and the amount of water was adjusted.

(Example 13) Foaming Compound Cream A13 and Whipped Compound Cream A13
The oil-in-water emulsified oil composition A13 obtained in Production Example A13 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 90:10 to obtain a foaming compound cream A13. 4 kg of the obtained foaming compound cream A13 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5 ° C., 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A13. The obtained foaming compound cream A13 and the whipped compound cream A13 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (fastness, naturalness)), and the results are summarized in Table 6.

(Examples 14 and 15) Foaming compound creams A14 to A15 and whipped compound creams A14 to A15
Foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were obtained in the same manner as in Example 13, except that oil-in-water emulsified oil composition A13 was changed to oil-in-water emulsified oil compositions A14 to A15. The obtained foamable compound creams A14 to A15 and whipped compound creams A14 to A15 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 6.

(Comparative Examples 7 to 10) Foaming Compound Creams B7 to B10 and Whipped Compound Creams B7 to B10
Foamable compound creams B7 to B10 and whipped compound creams B7 to B10 were obtained in the same manner as in Example 13, except that oil-in-water emulsified oil composition A13 was replaced with oil-in-water emulsified oil compositions B7 to B10. The obtained foamable compound creams B7 to B10 and whipped compound creams B7 to B10 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 6.

From the results summarized in Table 6, the following was found. From Examples 13 to 15 and Comparative Examples 7 to 9, it was revealed that in order to achieve the effects of the present invention, the HLB of emulsifier A is preferably 2.8 to 6.2, and that if it is outside this range, the stability of the concentrate and whipping properties may deteriorate, and the hardness after whipping may be impaired. Furthermore, from Example 13 and Comparative Example 10, it was revealed that if an emulsifier with a high amount of unsaturated fatty acids is added without adding emulsifier A, the quick melting in the mouth is impaired and an unpleasant taste is exhibited, so from the perspective of improving the flavor, it is preferable that the content of the emulsifier with a high amount of unsaturated fatty acids in the entire foaming compound cream is less than 0.02% by weight.

Furthermore, the results summarized in Tables 4 and 6 reveal the following: From Examples 7 to 15, it becomes clear that the emulsifier having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of _C10 to _C22 saturated fatty acids in the total constituent fatty acids can exhibit the effects of the present invention whether it is a polyglycerol fatty acid ester or a sucrose fatty acid ester, or both are used in combination.

(Production Example A16) Preparation of oil-in-water emulsified oil composition A16 According to Table 7, the oil-in-water emulsified oil composition A16 was prepared in the same manner as in Production Example A2, except that the content of palm kernel oil was changed to 10.5 parts by weight and 0.6 parts by weight of hardened palm kernel oil was added.

(Production Example A17) Preparation of oil-in-water emulsified oil composition A17 According to Table 7, the oil-in-water emulsified oil composition A17 was prepared in the same manner as in Production Example A2, except that the content of palm kernel oil was changed to 1.3 parts by weight and 9.8 parts by weight of palm kernel olein was added.

(Production Example A18) Preparation of oil-in-water emulsified oil composition A18 According to Table 7, the oil-in-water emulsified oil composition A18 was obtained in the same manner as in Production Example A2, except that the content of palm oil mid fraction was changed to 8.6 parts by weight and the content of palm olein was changed to 17.3 parts by weight.

(Production Example A19) Preparation of oil-in-water emulsified oil composition A19 According to Table 7, the content of palm olein was changed to 11.8 parts by weight, the type of palm oil mid fraction was changed, and the added amount was changed to 14.1 parts by weight, and the same procedure as in Production Example A2 was repeated to prepare oil-in-water emulsified oil composition A19.

(Production Example A20) Preparation of oil-in-water emulsified oil composition A20 According to Table 7, the palm kernel oil content was changed to 11.6 parts by weight, the palm oil mid fraction content was changed to 16.5 parts by weight, the palm olein content was changed to 10.4 parts by weight, the polyglycerol mixed acid ester and lactose were not blended, and the amount of water was adjusted, and other than that, an oil-in-water emulsified oil composition A20 was obtained in the same manner as in Production Example A2.

(Production Example B11) Preparation of oil-in-water emulsified oil composition B11 According to Table 7, the palm kernel oil content was changed to 10.9 parts by weight, the palm oil mid fraction content was changed to 15.6 parts by weight, the palm olein content was changed to 9.9 parts by weight, and 0.6 parts by weight of palm interesterified oil was added. Except for this, an oil-in-water emulsified oil composition B11 was obtained in the same manner as in Production Example A2.

(Production Example B12) Preparation of oil-in-water emulsified oil composition B12 According to Table 7, the oil-in-water emulsified oil composition B12 was prepared in the same manner as in Production Example A2, except that the content of palm kernel oil was changed to 8.0 parts by weight and 3.1 parts by weight of hardened palm kernel oil was added.

(Production Example B13) Preparation of oil-in-water emulsified oil composition B13 According to Table 7, oil-in-water emulsified oil composition B13 was obtained in the same manner as in Production Example A2, except that palm olein was not added, the content of palm oil mid fraction (ascent melting point: 26.8° C.) was changed to 1.9 parts by weight, and 24.0 parts by weight of palm oil mid fraction (ascent melting point: 31.3° C.) with a different ascent melting point was added.

(Example 16) Foaming compound cream A16 and whipped compound cream A16
The oil-in-water emulsified oil composition A16 obtained in Production Example A16 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 90:10 to obtain a foamable compound cream A16. 4 kg of the obtained foamable compound cream A16 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5 ° C., 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A16. The obtained foamable compound cream A16 and the whipped compound cream A16 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (fastness, naturalness)), and the results are summarized in Table 8.

(Examples 17 to 19) Foaming compound creams A17 to A19 and whipped compound creams A17 to A19
Foamable compound creams A17 to A19 and whipped compound creams A17 to A19 were obtained in the same manner as in Example 16, except that oil-in-water emulsified oil composition A16 was replaced with oil-in-water emulsified oil compositions A17 to A19. The obtained foamable compound creams A17 to A19 and whipped compound creams A17 to A19 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 8.

(Comparative Examples 11 to 13) Foaming Compound Creams B11 to B13 and Whipped Compound Creams B11 to B13
Except for changing the oil-in-water emulsified oil composition A16 to oil-in-water emulsified oil compositions B11 to B13, foamable compound creams B11 to B13 and whipped compound creams B11 to B13 were obtained in the same manner as in Example 16. The obtained foamable compound creams B11 to B13 and whipped compound creams B11 to B13 were evaluated (stock solution stability, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 8.

From the results summarized in Table 8, the following was found. From Example 13 and Comparative Example 11, it was revealed that in order to achieve the effects of the present invention, the content of interesterified oil in the entire fat and oil is preferably less than 1% by weight, and if it is 1% by weight or more, the whipping property may deteriorate, and the hardness after whipping and the naturalness of melting in the mouth may be impaired. Furthermore, from Examples 13, 16 to 17 and Comparative Example 12, it was revealed that in order to achieve the effects of the present invention, the slip melting point of fat and oil A containing 40% by weight or more of saturated fatty acids of _C12 or less in the entire constituent fatty acids is preferably 23 to 30°C, and if it is outside the above range, the stock solution stability, whipping property, and hardness after whipping may deteriorate, and melting in the mouth may be delayed. From Examples 13, 18 to 19 and Comparative Example 13, it was revealed that in order to achieve the effects of the present invention, it is preferable that the S2U content in the entire fat B, which contains 40% by weight or more of _C16 to _C22 saturated fatty acids based on the total constituent fatty acids, is 45 to 70% by weight, and that the slip melting point of fat B is 23 to 30°C. If the above ranges are not met, the stability of the concentrate, whipping properties, and hardness after whipping may be deteriorated, and melting in the mouth may be delayed.

(Comparative Examples 14 and 15) Foaming Compound Cream B14 to 15 and Whipped Compound Cream B14 to 15
Except for changing the blending ratio of the oil-in-water emulsified oil composition A2 to fresh cream (milk fat content: 43%) to 97.8:2.2 (Comparative Example 14) or 78.0:22.0 (Comparative Example 15), foamable compound creams B14 to B15 and whipped compound creams B14 to B15 were obtained in the same manner as in Example 2. The obtained foamable compound creams B14 to B15 and whipped compound creams B14 to B15 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 9.

(Example 20) Foaming compound cream A20 and whipped compound cream A20
Except for using oil-in-water emulsified oil composition A20 instead of oil-in-water emulsified oil composition A2 and changing the blending ratio of fresh cream (milk fat content: 43% by weight) to 90: 10, foamable compound cream A20 and whipped compound cream A20 were obtained in the same manner as in Example 2. The foamable compound cream A20 and whipped compound cream A20 obtained were evaluated (stability of original solution, whipping properties (overrun, whipping time), hardness, melting in the mouth (speed, naturalness)), and the results are summarized in Table 9.

From the results summarized in Table 9, the following was found. From Examples 2, 7, 13, and 20 and Comparative Examples 14 to 15, it was revealed that in order to obtain the effects of the present invention, the milk fat content in the total oils and fats is preferably 3.5% by weight or more and less than 22.5% by weight, and if it is below this range, the whipping property deteriorates, and if it exceeds this range, the concentrate stability and whipping property deteriorate, and the quickness of melting in the mouth may be impaired.

Although the term "Example 1" refers to an example, it is one of the comparative examples.
(Example 1) Foaming compound cream A1 and whipped compound cream A1
The oil-in-water emulsified oil composition A1 obtained in Production Example 1 was mixed with fresh cream (milk fat content: 43%) in a weight ratio of 95:5 to obtain a foamable compound cream A1. 4 kg of the obtained foamable compound cream A1 was placed in a Kanto mixer (Kanto Mixing Machinery Co., Ltd. "CS type 20"), the product temperature was adjusted to 5°C, 320 g of granulated sugar was added, and the mixture was whipped under high-speed stirring conditions (380 rpm) until the hardness reached 0.30 N to obtain a whipped compound cream A1. The obtained foamable compound cream A1 and whipped compound cream A1 were evaluated (stability of the original solution, whipping properties (overrun, whipping time), hardness, and melting in the mouth (fastness, naturalness)), and the results are summarized in Table 2.

Claims (5)

The foaming compound cream has an oil content of 25 to 50% by weight and a phosphate content of less than 0.02% by weight.
The foaming compound cream contains an emulsifier A in an aqueous phase thereof in an amount of 0.05 to 0.55% by weight based on the total weight of the foaming compound cream,
In the total fats and oils, the interesterified fat content is less than 1% by weight, and the milk fat content is 3.5% by weight or more and less than 22.5% by weight,
Among the fats and oils, the total content of fats and oils A and B in the entire fats and oils excluding the milk fat is 80 to 100% by weight, and the weight ratio of fats and oils B/(fat and oil A + fat and oil B) is 0.45 to 0.82;
Foaming compound cream.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids B, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids. The foaming compound cream according to claim 1, wherein the milk fat is derived from fresh cream. A whipped compound cream obtained by whipping the foaming compound cream according to claim 1 or 2. A food product in which the whipped compound cream according to claim 3 is sandwiched, coated, filled, or topped. A method for producing a foaming compound cream, the foaming compound cream having a fat content of 25 to 50% by weight, a phosphate content of less than 0.02% by weight, and an interesterified fat content of less than 1% by weight of the total fat content, comprising:
A method for producing a foamable compound cream, comprising adding emulsifier A to water so that the emulsifier A content in the entire foamable compound cream is 0.05 to 0.55% by weight, stirring to dissolve the emulsifier in the aqueous phase, adding an oil/fat mixture of oils A and B so that the total content of oils A and B in the entire fats and oils is 62 to 96.5% by weight and the weight ratio of oils B/(oils A + oils B) is 0.45 to 0.82, pre-emulsifying the mixture, pulverizing the mixture, and further treating the mixture under high pressure to obtain an oil-in-water emulsified oil/fat composition, and mixing and stirring fresh cream with the mixture so that the milk fat content in the entire fats and oils is 3.5% by weight or more and less than 22.5% by weight.
Oil and fat A: Oil and fat containing 40% by weight or more of saturated fatty acids of _C12 or less in the total constituent fatty acids, containing 0% by weight or more and less than 40% by weight of S2U in the total oil and fat A, and having an ascending melting point (however, in the case of a blend of multiple types of oils and fats, the ascending melting point refers to the average value of the ascending melting points of the multiple types of oils and fats) of 23 to 30°C.
Fats and oils B: Fats and oils containing 40% by weight or more of _C16 to _C22 saturated fatty acids in the total constituent fatty acids, containing 45 to 70% by weight of S2U in the total constituent fatty acids B, and having an upward melting point of 23 to 30°C.
Emulsifier A: sucrose fatty acid ester and/or polyglycerin fatty acid ester having an HLB of 2.8 to 6.2 and containing 70 to 100% by weight of C ₁₀ to C ₂₂ saturated fatty acids based on the total amount of constituent fatty acids.