WO2006003981A1

WO2006003981A1 - Oil-in-water emulsion and process for production of food with the same

Info

Publication number: WO2006003981A1
Application number: PCT/JP2005/012051
Authority: WO
Inventors: Yasue Nagao; Eriko Harada; Ken Kawashima
Original assignee: Fuji Oil Company, Limited
Priority date: 2004-06-30
Filing date: 2005-06-30
Publication date: 2006-01-12
Also published as: JPWO2006003981A1

Abstract

The invention aims at developing an oil-in-water emulsion which does not contain any emulsifying agent and has fundamental properties essential to cream, e.g., flavor and overrun. An oil-in-water emulsion having fundamental properties essential to cream in spite of its being free from emulsifying agents can be obtained by using an emulsion having a fat-free matter content higher than those of conventional oil-in-water emulsions.

Description

Oil-in-water emulsion and method for producing food using the same

Technical field

[0001] The present invention relates to an oil-in-water emulsion, and more particularly to an oil-in-water emulsion characterized by not containing an emulsifier.

Background art

[0002] Foaming tarites such as whipped cream used for topping ice cream and cakes, or oil-in-water emulsions such as coffee cream use multiple emulsifiers and inorganic compounds as stabilizers It is common to do. For example, vegetable cream, one of the whipped creams, is made up of water, vegetable oils and fats, non-fat milk solids, various emulsifiers, and inorganic compounds that are stabilizers, pre-emulsified, homogenized, sterilized and cooled. Manufactured by aging.

[0003] As the inorganic compound, phosphoric acid (hexametaphosphoric acid, dibasic phosphoric acid, etc.) or alkanoic acid metal salt of citrate is generally used in an amount of about 0.1 to 1% by weight. As emulsifiers, so-called natural emulsifiers such as soybean lecithin and egg yolk lecithin and so-called synthetic emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester and monoglyceride (hereinafter referred to as these emulsifiers). Synthetic emulsifiers) are used in combination, and the total amount used is approximately 1 to 5% by weight. Thus, the use of inorganic compounds and synthetic emulsifiers is considered indispensable for obtaining good cream properties (overrun, workability, texture, etc.). (For example, see Non-Patent Document 1 · Non-Patent Document 2)

[0004] On the other hand, such emulsifiers, particularly synthetic emulsifiers, are undesirable in terms of cream flavor. In addition, the recent increase in consumer awareness of “health” and the increase in natural orientation have led to the demand for the development of foods with no or reduced additives such as synthetic emulsifiers and inorganic compounds. However, with respect to the oil-in-water emulsion, an example is an oil-in-water emulsion in which the total content of phosphate and citrate is greatly reduced, but lecithin and the like are blended. (For example, see Patent Document 1) Non-Patent Document 1: Toru Hidaka, “Emulsifier for Food” (Yuki Shobo) (pp. 127-147) Non-Patent Document 2: Toru Hidaka, “Common sense of food additives” (Yuki Shobo) (No. 41- (Pp. 43, 121-128)

Patent Document 1: Japanese Patent Laid-Open No. 10-215783 (Pages 1 to 4)

Disclosure of the invention

Problems to be solved by the invention

[0005] An object of the present invention is to provide an oil-in-water emulsion that does not contain an emulsifier and has basic physical properties as a cream such as flavored balun. is there.

Means for solving the problem

[0006] As a result of diligent research to solve the above-mentioned problems, the present inventors have used an emulsion having a high non-fat solid content compared to a normal oil-in-water emulsion, so that no emulsifier is added. The present invention has been completed by finding that it is an oil-in-water emulsion having basic physical properties as a cream.

That is, the present invention

(1) It is a foaming cream and is an oil-in-water emulsion characterized by substantially not containing an emulsifier. (2) Oil content is 10-50% by weight, moisture is 10-50% %, Non-fat solid content is 10 to 70% by weight, the oil-in-water emulsion according to (1), (3) non-fat milk solid content or non-fat cacao to the total non-fat solid content (1) The oil-in-water emulsion according to (1) having a solid content of 5 to 50% by weight. (4) The fat in the oil contains hard butter or SUS (S: saturated fatty acid, U: trans isomer) (1) The oil-in-water emulsion according to (1), wherein the oil-in-water emulsion according to (1) is used alone. A method for producing a foamed oil-in-water emulsion characterized by foaming. (6) The oil-in-water emulsion according to (1) and an aqueous composition are mixed and foamed. (7) The oil-in-water emulsion according to (1) and the aqueous composition are mixed and foamed without increasing the emulsifier. This is a method for producing a foamed oil-in-water emulsion. The invention's effect

[0007] According to the present invention, it is possible to produce a good oil-in-water emulsion without blending an emulsifier, and the present invention can prevent an unfavorable flavor from being added by using an additive. There is an advantage that you can. In addition, when the emulsifier of the present invention is blended with a conventional oil-in-water emulsion using an emulsifier, and the oil-in-water emulsion is partially added and used, the addition destination is powerful. Without increasing the emulsifier, it is possible to impart milky and richness and shape retention.

BEST MODE FOR CARRYING OUT THE INVENTION

[0008] The oil-in-water emulsion referred to in the present invention has an oil content of 10 to 50% by weight, a water content of 10 to 50% by weight, a non-fat solid content of 10 to 70% by weight, and has a foaming property. It is an oil-in-water type emulsion characterized by having no milky formula added.

However, if the oil content of the oil-in-water emulsion is less than 10%, the foamability of the oil-in-water emulsion decreases, and if it exceeds 50%, the oil-in-water emulsion becomes unstable and stable production is achieved. Cause trouble. Preferably it is 15% or more and 40% or less.

[0009] The oil and fat of the oil-in-water emulsion of the present invention is not particularly limited, but in order to further impart a foaming function, the oil and fat in the oil component is hard butter, particularly SUS (S: saturated fat It is preferable to include tridallyceralide represented by the following formula: acid, U: not including trans form! / (Unsaturated fatty acid). A suitable content of the above SUS (optimally SOS; O is oleic acid) is preferable because it improves the meltability and the functions imparted to heat-resistant shape retention and demulsification as the amount increases. The oil content is desirably 45% or more, more preferably 70% or more.

Examples of the fats and oils rich in triglycerides represented by SUS include cacao butter, shea fat, mango kernel oil, monkey fat, lippe fat, palm oil, and fractionated oils thereof. One type or two or more types can be used. It is also possible to produce and use oils rich in triglycerides represented by SUS by selectively transesterifying the 1st and 3rd positions of glycerides and, if necessary, fractionating the middle melting point fraction. it can.

[0010] If the water content of the oil-in-water emulsion of the present invention is less than 10%, the oil-in-water emulsion thickens and hinders stable production. If it exceeds 50%, the emulsification of the oil-in-water emulsion becomes unstable. It will hinder stable production. In addition, workability after whipping, heat-resistant shape retention, and water separation resistance are reduced. It can be optimally used in the range of 10 to 50%.

The origin of water contained in the oil-in-water emulsion may be water derived from dairy products containing milk solids that are not particularly specified, or a solvent when milk solids are dissolved or dispersed in water. Or the water | moisture content of a dispersion medium may be sufficient. In addition, water-containing foods such as fruit juice, jam, various fruits, strawberries, cheeses, nuts, natural honey, coffee and tea can be used in combination of one or more.

[0011] When the oil-in-water emulsion has a non-fat solid content of 10% or less, it exhibits an effect of imparting a milky taste and a rich taste to the foamable cream, and when it is 70% by weight or more, The viscosity of the oil-type emulsion will increase, hindering stable production. Optimally, the non-fat solid content of the oil-in-water emulsion can be used in the range of 20 to 60%.

Examples of the non-fat solids include non-fat milk solids, non-fat cocoa solids, and saccharides. The non-fat milk solid content gives a milky taste and richness to the foaming cream, and the non-fat cocoa solid content gives a chocolate flavor and a rich taste.

The content of the non-fat milk solids and the non-fat cocoa solids should occupy 5 to 50% by weight in the total non-fat solids.

The non-fat milk solids include fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, casein, casein Non-fat solids derived from milk contained in sodium, lactalbumin, etc. can be exemplified, and can be used alone or in combination of two or more.

The non-fat cocoa solid content is a part excluding cocoa butter from the solid content derived from cocoa beans, and as the non-fat cocoa content source, cocoa mass, cocoa powder, various chocolates using these as raw materials, and others The processed product can be exemplified.

[0012] The saccharide is not particularly limited, and examples thereof include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, and reduced sugar. Sugar Polydextrose, Sorbitol, Reduced Lactose, Trehalose, Xylose, Xylitol, Maltitol, Erythritol, Mannitol, Frata Oligosaccharide, Soy Oligosaccharide, Galato Oligosaccharide, Whey Oligosaccharide, Raffinose, Lactulose, Palatinose Oligosaccharide, Stethosaccharide Examples include sugars such as beer, aspartame, sugar alcohol and the like. These saccharides can be used alone or in combination of two or more.

[0013] The relationship between the oil content, water content, and non-fat solid content of the oil-in-water emulsion shown above is a low water content and a high non-fat solid content as compared to known foaming creams, Although it has a higher oil content than condensed milk, the main preparation methods are illustrated below.

That is, the first method for preparing the oil-in-water emulsion of the present invention is the use of a powder of chocolate or chocolate-like food or the like according to a method according to the method for producing chocolate. There is a method in which those melted doughs are obtained and then emulsified by adding a water-based composition containing the above-mentioned non-fat solids and fats and oils. In the production of chocolate-like food, conching can be performed after refining with a roll that is not particularly limited unless it significantly deviates from the normal chocolate production method.

[0014] Alternatively, as another preparation method, the non-fat solids and the respective oils and fats are mixed with the aqueous composition and then heated to 30 to 70 ° C, or one or both of them is 30 to 70. A gentle agitation method in which the force is mixed by heating to ° C and mixed by hand, or a high-speed agitation method that can apply a strong shearing force, such as a homomixer. But it can be manufactured. In some cases, the emulsification may be carried out by homogenization (5 to 150 kgZcm2).

[0015] The emulsified oil-in-water emulsion is produced by cooling. It may be sterilized or sterilized before and after the emulsification process or homogenization process! /, But in the conventional cream production line that performs UHT treatment, the viscosity range that can be produced may be a factor that increases, so pasteurization can be performed. Recommended.

In addition, it is easy to demulsify and easily causes a bloating phenomenon. Even if SUS type triglyceride is blended, it can be prepared when it is produced according to the above process.

Next, the aqueous composition to which the oil-in-water emulsion of the present invention is added will be described.

The highly fat-free solid emulsion obtained as described above can be suitably used for adding an aqueous composition, especially for modifying a foamable oil composition (foaming cream). Can be manufactured. [0017] In the present invention, the aqueous composition of the place is not limited to foaming oils and fats such as various commercial products of raw talyam and vegetable tarim, but has foaming power such as milk, concentrated milk, and cheeses. Ozw-type emulsions such as soy milk, or even non-emulsified jams, various fruits, strawberries, natural honey, water-containing foods such as coffee and tea, and water Two or more kinds can be used in combination, and there is no particular limitation, and the production method can employ a well-known and commonly used technique or a known technique.

Dairy products and oZw type emulsions that do not inherently have foaming power, as well as water-containing foods and water, can give a rich taste only by mixing oil-in-water type emulsions, and foam by stirring. Kotochi is pretty.

When added to a foaming oil or fat composition with poor body taste or milky taste, the body taste and milky taste are improved, and the meltability is good, but the heat-resistant shape retention and water separation resistance are weak, or vice versa. When added to the oil / fat composition, the function of the disadvantages without losing the advantages can be compensated.

[0018] However, as described above for the fats and oils in the oil-in-water emulsion, the fats and oils in the oils are hard to impart good meltability, heat-resistant shape retention and water separation resistance. It is more preferable that the oil or fat in the oil contains triglyceride represented by SUS in order to impart notably a foaming function to be notter.

The content of the oil-in-water emulsion of the present invention in the foamed cream is suitably 5% by weight or more, more preferably 10 to 50% by weight. If the content is small, the foamable cream is modified. The effect is poor.

The timing of adding the oil-in-water emulsion to the foaming cream may be before, during, or after whipping, but it should be held before or during whipping rather than after whipping.

In addition, the oil-in-water emulsion can be foamed alone.

Example

Examples of the present invention will be described below, and the power for explaining the present invention in more detail. The present invention is not limited to these examples. In the examples,% and part mean weight basis.

Whole fat milk powder 16.0 parts, sugar 39.0 parts, vegetable oil and fat is a type that contains a lot of SUS A temper type hard butter (product name “Melano NEWSS-7” manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) 45.0 parts was blended, and a chocolate-like food was produced according to a standard method of chocolate production.

Next, 20.0 parts of water heated to 30 ° C was pulverized from the chocolate-like food obtained in the above operation, and 70.0 parts, 4.0 parts of the above temper type hard butter and 2.0 parts of sugar. Added and mixed.

The mixture was stirred while stirring at 3000 rpm with a homomixer (“Κ. Κ. Homodisper” Special Machine Industries Co., Ltd.), held at 65 ° C for 30 minutes, cooled and oiled 38.4 wt. %, Non-fat solid content 37.6 wt% (non-fat milk solid was 8.3%), and water content 24.0 wt% was obtained.

The oil-in-water emulsion thus obtained and water are mixed in a ratio of 70 parts: 30 parts, and foamed using a vertical mixer (“Hobart Mixer N-50” manufactured by Hobart Japan KK). The workability (quality) of the product (hereinafter referred to as oil-in-water emulsified foam) was evaluated.

[Comparative Example 1]

A chocolate-like food obtained by the same composition and production method as in Example 1, and then the chocolate-like food obtained by the above operation was pulverized in 24.0 parts of water heated to 30 ° C in the next step 45. 0 parts and 31.0 parts of the above temper type node butter were mixed.

This mixture was prepared in the same manner as in Example 1 except that the oil content was 53.2% by weight, non-fat solid content was 22.8% by weight (non-fat milk solid was 5.3%), and the water content was 24.0% by weight. An oil-type emulsion was obtained. In addition, the oil-in-water emulsion thus obtained and the workability of the product foamed by the same blending method as in Example 1 according to the blending in Table 1 were evaluated.

[0022] <Comparative Example 2>

According to the formulation in Table 1, all of the compounds of Example 1 were mixed with 0.5 part of soy lecithin, and a chocolate-like food was obtained by the same formulation method. Then, according to the formulation of Table 1, the formulation of Comparative Example 1 was obtained. All of the above were mixed with the same compounding method except that sucrose fatty acid ester ("Lyo-toe sugar ester S1670J HLB16 manufactured by Mitsubishi Chemical Foods Co., Ltd.)" was mixed.

This mixture was mixed in the same manner as in Example 1 in accordance with the composition shown in Table 1, and the oil content was 53.2% by weight. An oil-in-water emulsion having a fat solid content of 22.8 wt% (non-fat milk solid was 5.3%) and a water content of 24.0 wt% was obtained. In addition, the oil-in-water emulsion thus obtained and the workability of the product foamed by the same blending method as in Example 1 according to the blending of Table 1 were evaluated.

The oil-in-water emulsion obtained in Example 1 and a commercially available foaming cream (product name “Light Topping SV”, manufactured by Fuji Oil Co., Ltd.) are mixed in a ratio of 20 parts: 80 parts, and a vertical mixer Was used to foam.

The evaluation is shown in Table 1 together with the formulation.

[Table 1] Example 1 Comparative example 1 Comparative example 2 Example 2

Whole milk powder 16.0 16.0 16.0 16.0 Sugar 39.0 39.0 39.0 39.0 Melano N EWS S- 7 45.0 45.0 45.0 45.0 Lecithin 0.5

Chocolate-like food 70.0 45.0 45.0 70.0 Water 24.0 24.0 24.0 24.0 Melano N EWS S- 7 4.0 31.0 31.0 4.0 Sugar 2.0 2.0 Sucrose fatty acid ester 0.5

Oil 38.4 53.2 53.1 38.4 Non-fat solid 37.6 22.8 22.9 37.6 Moisture 24.0 24.0 24.0 24.0 Evaluation of oil-in-water emulsions

○ X ○ ○ Oil-in-water emulsified foam

Oil-in-water emulsion 70 70 70 20 Water 30 30 30

Commercial foaming cream 80 Oil-in-water emulsified foam-P value

○ ― ○ ○ ※ Evaluation criteria

○: Emulsification is stable, whipping work can be performed well, and the mouthfeel is light and the mouth melts well.

△: Emulsification is slightly unstable, work of whipping etc. is possible, and the product value is at a certain level although it has a texture and a feeling of stickiness.

X: Emulsification is unstable and work is impossible.

1: Cannot be made.

[0024] As a result, Example 1 became a very light and fresh, foamy food with good meltability in the mouth, and a new oil-in-water emulsification differing in texture and meltability from the conventional foaming cream. It was a foam.

However, the oil-in-water emulsion of Comparative Example 1 was very hard and unstable to emulsify (phase inversion into water-in-oil type). In addition, whip soy was too hard as it was, and even if it was mixed with an aqueous component, it was stupid and could not foam well.

[0025] Further, the oil-in-water emulsion of Comparative Example 2 in which an emulsifier is added to Comparative Example 1 is different from that of Comparative Example 1 in that the emulsification is stable, and an emulsifier is added and mixed with water. After the oil-in-water emulsion was made, the foamed foam was able to foam well, and the texture was a cream that existed as a conventional oil-in-water emulsion.

That is, Comparative Example 1 that deviated from the range of fats and oils, moisture, and total non-fat solids, which was claimed in the present application, could not be emulsified without using an emulsifier.

Note that commercially available foaming creams have a function-oriented type as used in Example 2, that is, milk taste.Some taste is slightly inferior, but workability is good. It is generally well known that, it is generally well known, but yes, by adding a part of the oil-in-water emulsion obtained in Example 1 to the Tsutatsu selling foaming cream, the milky taste, It is possible to impart richness and improve shape retention by a simple method.

Since the oil-in-water emulsion itself does not contain any emulsifier, the total amount of emulsifier is reduced as a total without adding an emulsifier to the emulsifier added to the original foaming cream. In addition, it became clear that it was possible to add milky taste and richness. <Example 3>

The oil-in-water emulsion obtained in Example 1 and strawberry puree (hawk food) were mixed at a ratio of 60 parts: 40 parts, and foamed using a vertical mixer.

As a result, it became a fresh, foamy food with a strong strawberry flavor. The cocoon puree used alone had almost no foaming power.

As a result, it became clear that the foaming power could be imparted without adding a special emulsifier by adding it to a strawberry puree that does not have foaming power.

An example of obtaining an oil-in-water emulsion without going through the process of producing a chocolate-like food from fats and fats and non-fat solids is shown.

Water heated to 30 ° C 20.0.0 parts of whole milk powder milk and 25.0 parts of sugar are mixed with temper type node butter (product name) which is rich in SUS as vegetable oil. “Melano NEWSS-7” manufactured by Fuji Oil Co., Ltd., SUS content of about 81%) 40.0 parts are mixed.

The above mixture was stirred at 3000 rpm with a homomixer while warming, held at 65 ° C for 30 minutes, and then cooled to 43.9% oil content, 36.1% non-fat solid content (non-fat milk solid 11 1%) and an oil-in-water emulsion having a water content of 20.0% by weight was obtained. The oil-in-water emulsion thus obtained and water were mixed in a ratio of 70 parts: 30 parts, and the workability of the oil-in-water emulsion foam was evaluated using a vertical mixer. .

According to the formulation in Table 2, among the blends of Example 4, SUS as a vegetable fat is relatively high, but the melting point is slightly lower than that used in Example 4 An oil-in-water emulsion was obtained by the same formulation and manufacturing method except that the product name “Sulfurate P110N” (Fuji Oil Co., Ltd., SUS content of about 55%) was used. The workability and quality of the oil-in-water emulsified foamed product were evaluated for the oil-in-water emulsion by the same blending method as in Example 4.

According to the formulation in Table 2, as the vegetable oil in the formulation of Example 4, the palm oil middle melting point part It is oil-in-water with the same blending method except that it is partially cured and part of the sus part of u is replaced with a trans form or saturated fatty acid (product name "Melva 31" manufactured by Fuji Oil Co., Ltd.) The emulsion was obtained, and the oil-in-water emulsion thus obtained was evaluated for workability and quality of the oil-in-water emulsion by the same formulation and production method as in Example 4.

The evaluation is shown in Table 2 together with the formulation.

[0030] <Comparative Example 3>

According to the formulation in Table 2, an oil-in-water emulsion was obtained by the same formulation method except that soybean white squeezed oil having a low melting point as vegetable oil was used in the formulation of Example 4 and containing almost no SUS. The oil-in-water emulsion thus obtained was evaluated for the quality of the workability of the oil-in-water emulsified foam by the same blending method as in Example 4.

[0031] [Table 2]

* The evaluation of workability and texture is the same as in the examples.

[0032] As a result, Example 4 using vegetable oil containing a lot of SUS, a relatively high amount of SUS. However, in Example 5, which uses vegetable oil that is slightly lower in melting point than that used in Example 4, it becomes a very light, fresh, and foamy food that melts well in the mouth, resulting in a conventional foaming cream. It was a new foam that had a different texture and melted mouth than when foamed. In addition, in Example 6 where the SUS content was reduced as compared with Example 5 due to curing, the oil-in-water emulsified foam was quickly removed from water compared to Example 4, but it was sufficiently commercial and very valuable. Light and fresh, good melting in the mouth! Foam was obtained.

[0033] In Comparative Example 3, the emulsification was unstable and it was easy to separate during cooling. Even when whipped for a long time, it did not foam and did not foam.

This makes it possible to obtain an oil-in-water emulsion without going through the process of producing a chocolate-like food from fats and fats and fat-free solids, and the fats and oils contain triglycerides represented by hard butter or SUS. It became clear that it was desirable.

See appropriateness of oil-in-water emulsions with different oil content, water content and non-fat solid content in the present invention

24.0 parts of water heated to 30 ° C 11.2 parts of whole milk powder and 29.3 parts of sugar are mixed into this, and temper type hard butter (product name “Melano NEWSS-7” (Niisei Co., Ltd.) 3) Mix 5 parts.

[0035] The above mixture was stirred with a homomixer at 3000rpm while warming, held at 65 ° C for 30 minutes, and then cooled and oiled 38.4 wt%, nonfat solids 37.6 wt% (nonfat milk An oil-in-water emulsion having a solid content of 8.3% and a water content of 24.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability 'quality.

In accordance with the formulation in Table 3, 40.0 parts of water heated to 30 ° C was mixed with 11.0 parts of whole milk powder and 19.0 parts of sugar, and temper type node butter (product name `` Melano N EWSS—7 ”(Fuji Oil Co., Ltd.) 30. Mix 0 parts.

[0037] The above mixture was stirred with a homomixer at 3000rpm while warming, held at 65 ° C for 30 minutes, and then cooled to 32.9% oil content and 27.1% oil-free solid content (non-fat milk) An oil-in-water emulsion having a solid content of 8.1%) and a water content of 40.0% by weight was obtained. The oil-in-water emulsion thus obtained Was foamed using a vertical mixer alone, and the workability 'quality was evaluated.

[0038] <Comparative Example 4>

In accordance with the formulation in Table 3, 20.0 parts of water heated to 30 ° C was mixed with 30.0 parts of nonfat dry milk and 45.0 sugar, and temper type node butter (product name “Melano NE” as vegetable oil) was mixed there. WSS-7 ”(Fuji Oil Co., Ltd.) 5. Mix 0 parts.

The above mixture is stirred with a homomixer at 3000 rpm while warming, held at 65 ° C for 30 minutes, and then cooled to 5.0% by weight of oil and 75.0% by weight of non-fat solids (30% non-fat milk solids) 0%), and an oil-in-water emulsion having a water content of 20.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability 'quality.

[0039] <Comparative Example 5>

According to the formulation in Table 3, 55.0 parts of water heated to 30 ° C was mixed with 8.3 parts of whole milk powder and 14.3 sugar, and temper type node butter (product name “Melano” NEW SS-7 ”(Fuji Oil Co., Ltd.) 22. Mix 5 parts.

The above mixture is stirred with a homomixer at 3000 rpm while warming, held at 65 ° C for 30 minutes, and then cooled and oily 24.6% by weight, nonfat solids 20.4% by weight (fatless milk solids 6 1%), and an oil-in-water emulsion having a water content of 55.0% by weight was obtained. The oil-in-water emulsion thus obtained was foamed using a vertical mixer alone to evaluate workability 'quality.

The evaluation is shown in Table 2 together with the formulation.

[0040] [Table 3]

Example 7 Example 8 Comparative example 4 Comparative example 5 Chocolate-like food

Whole milk powder 11.2 11.0 0.0 8.3 Nonfat dry milk 0.0 0.0 30.0 0.0 Sugar 29.3 19.0 45.0 14.3 Melano N EWS S- 7 35.5 30.0 5.0 22.5 Water 24.0 40.0 20.0 55.0 Oil 38.4 32.9 5.0 24.6 Nonfat solid 37.6 27.1 75.0 20.4 Moisture 24.0 40.0 20.0 55.0 Evaluation of oil-in-water emulsions

○ ○ ○ X Oil-in-water emulsified foam

Oil-in-water emulsion 100.0 100.0 100.0 100.0 Water 0 0 0 0 Evaluation of oil-in-water emulsion foam

△ 〇 X X

[0041] As a result, Example 8 is a very light and fresh, foamy food with good meltability in the mouth, and is a new foamed product with a different texture and meltability than when foaming a conventional foaming cream. there were. In Example 7, the oil-in-water emulsified foam alone was somewhat hard, but could be implemented.

[0042] However, Comparative Example 5 was not separated when cooled with an oil-in-water emulsion, and even if whipped for a long time, it did not become shape-retaining. In addition, the oil-in-water emulsion of Comparative Example 4 could be produced without any problem, but even if whipped for a long time, it did not have a shape retaining property and was not whipped.

Industrial applicability

[0043] As described above, according to the present invention, it is possible to produce a good oil-in-water emulsion without blending an emulsifier, and the present invention is undesirably flavored by the use of additives. This also has the effect of preventing this. In addition, when using a conventional oil-in-water emulsion that uses an emulsifier and adding a part of the oil-in-water emulsion that does not contain the emulsifier of the present invention, an emulsifier that has strength at the addition destination is used. Milk without increasing It is possible to impart characteristics such as imparting taste and richness and shape retention.

Claims

The scope of the claims

[1] An oil-in-water emulsion characterized by being a foaming cream and containing substantially no emulsifier.

[2] The oil-in-water emulsion according to claim 1, wherein the oil content is 10 to 50% by weight, the water content is 10 to 50% by weight, and the non-fat solid content is 10 to 70% by weight.

[3] The ratio of non-fat milk solids or non-fat cocoa solids to total non-fat solids is 5 to 50 wt.

The oil-in-water emulsion according to claim 1, which is%.

[4] The oil-in-water emulsification according to claim 1, wherein the fat in the oil contains hard butter or tridallyceralide represented by SUS (S: saturated fatty acid, U: unsaturated fatty acid not containing trans form) object.

[5] A process for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 is foamed alone.

[6] A process for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 and an aqueous composition are mixed and foamed.

[7] A process for producing a foamed oil-in-water emulsion, wherein the oil-in-water emulsion according to claim 1 and an aqueous composition are mixed and foamed without increasing the emulsifier.