JP2018198594A - Fat composition - Google Patents

Abstract

To provide a fat composition having a low content of a trans-fatty acid, and favorable for a raw material of whip cream, and an oil-in-water type emulsion containing the fat composition.SOLUTION: The fat composition comprises 20-70 mass% of L2O, and 0.05-10 mass% of a total content of L2M and LM2 where a mass ratio (LOL/L2O) of LOL to L2O is 0.40-0.85. The fat composition further comprises 10 mass% or less of LLL. The fat composition further comprises 10 mass% or less of XXX.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition suitable for use as a raw material for an oil-in-water emulsion mainly used in a confectionery bakery region, and an oil-in-water emulsion containing the oil / fat composition.

  In many cases, vegetable oils and compound creams have used a vegetable oil hardened oil. However, in recent years, trans fatty acids contained in hydrogenated oil have been recognized as nutritionally unfavorable. In the United States, foods containing trans fatty acids above a certain standard are obliged to indicate the trans fatty acid content. Therefore, the fats and oils used in creams have been replaced with formulations that do not contain hardened oil.

  Examples of creams substantially free of trans fatty acids include creams mainly composed of lauric oils and fats (see, for example, JP-A-2006-304713 and JP-A-2009-50235). In addition, creams mainly composed of SUS type triglycerides such as middle melting point fractionated oil of palm oil (for example, see JP-A-2006-223176 and JP-A-2010-68716) have been devised. However, the cream mainly composed of the lauric fats and oils has a good mouthfeel, but has a poor body taste. The cream mainly composed of the SUS type triglyceride has a rich taste, but it is difficult to stably maintain the emulsification. In addition, in order to stabilize emulsification, creams (for example, see JP-A-2008-86268 and JP-A-2008-263790) have been devised in combination with SSU-type triglycerides. Such a cream has improved emulsification stability but lacks a sharp mouthfeel.

JP 2006-304713 A JP 2009-50235 A JP 2006-223176 A JP 2010-68716 A JP 2008-86268 A JP 2008-263790 A

  Accordingly, there is a need for a cream having a sufficiently reduced trans fatty acid content and having a good mouthfeel and richness. In particular, the development of a cream having whipping suitability is desired.

  An object of the present invention is to provide an oil / fat composition having a low trans fatty acid content and suitable as a raw material for whipped cream, and an oil-in-water emulsion containing the oil / fat composition.

  The present inventors have intensively studied to solve the above problems. As a result, it has been found that an oil or fat composition having a specific content and a specific type of triglyceride can solve the above-mentioned problems. Thus, the present invention has been completed.

The present invention provides the following.
(1) L20 containing 20 to 70% by mass and a total content of L2M and LM2 of 0.05 to 10% by mass, and the LOL mass ratio (LOL / L2O) in the L2O is 0.40 to 0.85. An oil and fat composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M in which L is bonded and O is bonded in the 2-position: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded: Triacylglycerol in which 1 molecule of L and 2 molecules of M are bonded ( 2) Including 40 to 70% by mass of L2O and 0.05 to 10% by mass of total L2M and LM2, the mass ratio of LOL to L2O (LOL / L2O) is 0.40 to 0.85 An oil and fat composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M in which L is bonded and O is bonded in the 2-position: Triacylglycerol LM2 in which 2 molecules of L and 1 molecule of M are bonded: Triacylglycerol in which 1 molecule of L and 2 molecules of M are bonded ( 3) 20-50 mass% L2O, 25-55 mass% Laurin TAG and 0.05-10 mass% L2M and the total content of LM2, The mass ratio of LOL to the L2O (LOL / L2O) Is an oil and fat composition having a viscosity of 0.40 to 0.85.
However, L, O, M, L2O, LOL, L2M, LM2 and laurin TAG mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M in which L is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol laurin in which one molecule of L and two molecules of M are bound TAG: The oil / fat composition according to any one of (1) to (3), comprising triacylglycerol (4) to which at least one molecule of lauric acid is bound as a constituent fatty acid (4) and 10% by mass or less of LLL.
However, LLL means the following.
LLL: The oil / fat composition according to any one of (1) to (4), comprising triacylglycerol (5) bound with 3 molecules of L (5) and having 10% by mass or less of XXX.
However, X and XXX mean the following.
X: unsaturated fatty acid having 16 or more carbon atoms XXX: triacylglycerol to which three molecules of X are bound (6) The mass ratio of the content of L2M to the content of LM2 (L2M / LM2) is 0.05 to The oil composition according to any one of (1) to (5), which is 4.5.
(7) An oil-in-water emulsion containing the oil composition according to any one of (1) to (6).
(8) A food containing the oil-in-water emulsion of (7).

  By using the oil and fat composition of the present invention, a trans fatty acid content can be sufficiently reduced, and a cream having good mouthfeel and richness can be provided. In particular, a cream having whipping suitability can be provided.

Hereinafter, the present invention will be described in detail.
The oil and fat composition of the present invention contains 20 to 70% by mass of L2O. Here, L, O, and L2O mean the following. L is a saturated fatty acid having 16 or more carbon atoms. O is oleic acid. L2O is triacylglycerol in which one molecule of L and two molecules of O are ester-bonded to one molecule of glycerol. The L bonded to L2O may be the same fatty acid or a different fatty acid. L is preferably linear. Moreover, the carbon number of L becomes like this. Preferably it is 16-22, More preferably, it is 16-18. Examples of L include palmitic acid, stearic acid, and arachidic acid.

  The L2O includes a LOL. Here, LOL is triacylglycerol in which L is bonded to the 1-position and the 3-position of glycerol and O is bonded to the 2-position. The mass ratio (LOL / L2O) of the amount of LOL in L2O is 0.40 to 0.85. LOL / L2O is preferably 0.6 to 0.85, more preferably 0.7 to 0.85. When the content of L2O in the oil / fat composition and LOL / L2O are within the above ranges, the oil-in-water emulsion using the oil / fat composition has good emulsion stability.

  Moreover, the sum total of L2M and LM2 contained in the oil-fat composition of this invention is 0.05-10 mass%. Here, M, L2M and LM2 mean the following. M is a saturated fatty acid having 6 to 10 carbon atoms. M is preferably linear. Moreover, the carbon number of M is preferably 8-10. Examples of M include n-hexanoic acid, n-octanoic acid, and n-decanoic acid. L2M is triacylglycerol in which two molecules of L and one molecule of M are ester-bonded to one molecule of glycerol. LM2 is a triacylglycerol in which one molecule of L and two molecules of M are ester-bonded to one molecule of glycerol. L or M bonded to the triacylglycerol may be the same fatty acid or a different fatty acid. The total of L2M and LM2 contained in the oil and fat composition of the present invention is preferably 0.2 to 7% by mass, more preferably 0.3 to 5% by mass, still more preferably 0.5 to 5% by mass, and more particularly. Preferably it is 1.5-4.7 mass%, Most preferably, it is 2.5-4.5 mass%. When the total content of L2M and LM2 (hereinafter also referred to as L2M + LM2) in the oil / fat composition of the present invention is within the above range, the oil-in-water emulsion using the oil / fat composition has good emulsion stability. Have sex. Moreover, the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has favorable lipstick.

  The mass ratio of the L2M content to the LM2 content (L2M / LM2) in the oil / fat composition is preferably 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 is within the above range, the oil-in-water emulsion using the oil / fat composition has better emulsion stability. Moreover, the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has a better lipstick.

  The oil and fat composition of the present invention may contain 10% by mass or less of LLL. Here, LLL is triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol. L which binds to LLL may be either the same fatty acid or a different fatty acid. The content of LLL contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass.

  Moreover, the oil-fat composition of this invention may contain 10 mass% or less XXX. Here, X is an unsaturated fatty acid having 16 or more carbon atoms. XXX is triacylglycerol in which 3 molecules of X are ester-bonded to 1 molecule of glycerol. Xs bonded to XXX may be the same fatty acid or different fatty acids. X is preferably linear. Moreover, carbon number of X becomes like this. Preferably it is 16-22, More preferably, it is 16-18. Examples of X include palmitooleic acid, oleic acid, linoleic acid, linolenic acid, and the like. The content of XXX contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass. When the LLL content and the XXX content of the oil and fat composition of the present invention are within the above ranges, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel and richness. Has a taste.

According to this invention, the oil-fat composition of this invention may be the oil-fat composition of the following 1st aspect.
The oil and fat composition according to the first aspect of the present invention contains 40 to 70% by mass of L2O. L2O content of the oil-fat composition of the 1st aspect of this invention becomes like this. Preferably it is 40-65 mass%, More preferably, it is 40-60 mass%. When the L2O content of the oil and fat composition of the first aspect is within the above range, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel.

According to this invention, the oil-fat composition of this invention may be the oil-fat composition of the following 2nd aspect.
The oil and fat composition according to the second aspect of the present invention contains 20 to 50% by mass of L2O and 25 to 55% by mass of laurin TAG (a triacylglycerol containing at least one molecule of lauric acid as a constituent fatty acid). L2O content of the oil-fat composition of the 2nd aspect of this invention becomes like this. Preferably it is 20 mass% or more and less than 40 mass%, More preferably, it is 24-36 mass%. The laurin TAG content of the oil and fat composition of the second aspect of the present invention is preferably 30 to 50% by mass, more preferably 34 to 46% by mass. When the L2O content and the laurin TAG content of the oil and fat composition of the second aspect are within the above ranges, the oil-in-water emulsion using the oil and fat composition has good emulsion stability. Moreover, the cream obtained by foaming the oil-in-water emulsion which uses this oil-fat composition has favorable lipstick.

  Moreover, the oil and fat composition of the present invention may contain LX2 and L2X '. Here, X ′ is an unsaturated fatty acid having 16 or more carbon atoms and having two or more unsaturated bonds. LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol. L2X ′ is triacylglycerol in which two molecules of L and one molecule of X ′ are ester-bonded to one molecule of glycerol. L, X or X ′ bound to the triacylglycerol may be the same fatty acid or a different fatty acid. X 'is preferably linear. The carbon number of X ′ is preferably 16-22, more preferably 16-18. Examples of X ′ include linoleic acid and linolenic acid.

  Content of LX2 contained in the oil-fat composition of the 1st aspect of this invention becomes like this. Preferably it is 15-40 mass%, More preferably, it is 20-35 mass%, More preferably, it is 20-30 mass%. is there. The content of L2X ′ contained in the oil and fat composition of the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 5 to 15% by mass. When the LX2 content and the L2X ′ content of the oil and fat composition of the first aspect of the present invention are within the above ranges, an oil-in-water emulsion using the oil and fat composition of the first aspect can be foamed. The cream has a good mouthfeel.

  Content of LX2 contained in the oil-fat composition of the 2nd aspect of this invention becomes like this. Preferably it is 5-25 mass%, More preferably, it is 8-20 mass%, More preferably, it is 10-18 mass%. is there. The content of L2X ′ contained in the oil and fat composition of the second aspect of the present invention is preferably 0 to 10% by mass, more preferably 0 to 8% by mass. When the LX2 content and the L2X ′ content of the oil and fat composition of the second aspect of the present invention are within the above ranges, the oil-in-water emulsion using the oil and fat composition of the second aspect is foamed. The cream that is made has a smooth mouthfeel.

  According to a preferred embodiment of the present invention, the oil and fat composition of the present invention may contain an oil and fat rich in LOL (an oil and fat containing 40% by mass or more, preferably 50% by mass or more of LOL). Examples of fats and oils rich in LOL (hereinafter also referred to as LOL-containing fats and oils) include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and Of the fractionated oil. Furthermore, as already known, a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil, a 1,3-position selective lipase preparation It is also possible to use fats and oils obtained by distilling and fractionating the reaction product obtained by applying the transesterification reaction as necessary. The oil and fat composition of the present invention may contain one or more LOL-containing oils and fats. The LOL-containing fat is particularly preferably a fraction having a melting point in palm oil.

  According to a preferred embodiment of the present invention, the content of the LOL-containing oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 25 to 90% by mass, more preferably 40 to 85%. It is mass%, More preferably, it is 55-80 mass%. Further, the content of the LOL oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 40% by mass, more preferably 14 to 35% by mass, and still more preferably 18 to 30% by mass.

  According to a preferred embodiment of the present invention, the oil / fat composition of the present invention may contain a non-lauric fat-exchanged fat (non-lauric transesterified fat / oil). Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms out of the total amount of fatty acids constituting the fats and oils exceed 90% by mass. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey butter, palm oil and the like, and oils and fats hydrogenated to these. One or two or more kinds of non-lauric fats and oils selected from these may be used as the raw fats and oils for non-lauric transesterified fats and oils.

  As a raw material fat used for transesterification, the non-lauric transesterified fat preferably contains a palm-based fat. Any of palm oil and palm oil fractionation oil can be used as the palm oil. Examples of palm oils and fats include: (1) Palm olein and palm stearin which are one-stage fractionated oils of palm oil; (2) Palm olein (palm super olein) which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil) And palm mid fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil), and hardened oils thereof. You may use 1 type (s) or 2 or more types of palm-type fats and oils as raw material fats and oils of non-laurin transesterified fats and oils.

  When palm-based fats and oils are contained in the non-lauric transesterified fats and oils, the content of palm-based fats and oils in the raw fats and oils is preferably 20 to 100% by mass, more preferably 40 to 100% by mass. Yes, more preferably 60 to 100% by mass.

  The non-lauric transesterified oil may be subjected to processing such as fractionation and hydrogenation once or multiple times before and after the transesterification. Non-lauric transesterified fats and oils contain less than 40% LOL. The iodine value of non-lauric transesterified oils and fats is preferably 25 to 75, more preferably 30 to 70, still more preferably 35 to 65, and most preferably 40 to 60. 1 type, or 2 or more types may be used for non-lauric transesterified fats and oils.

  According to a preferred embodiment of the present invention, the content of the non-lauric transesterified oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 5 to 70% by mass, more preferably 10%. It is -55 mass%, More preferably, it is 15-40 mass%. The content of the non-laurin transesterified oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, and further preferably 20%. -40 mass%.

  According to a preferred embodiment of the present invention, the oil / fat composition of the present invention may contain an oil / fat rich in laurin TAG (an oil / fat containing 40% by mass or more, preferably 50% by mass or more). The fat and oil rich in laurin TAG (hereinafter also referred to as laurin TAG fat and oil) may be a lauric fat and oil having 30% by mass or more of lauric acid in the total amount of fatty acids constituting the fat and oil. Examples of the lauric oil include coconut oil, palm kernel oil, and babassu oil, and fractionated oils thereof. Further, the laurin TAG oil may be a transesterified oil / fat of a mixed oil containing a lauric oil and a non-lauric oil. In the mixed oil, the mass ratio of the lauric fat and the non-lauric fat is preferably 30:70 to 70:30, and more preferably 35:65 to 65:35. 1 type (s) or 2 or more types may be contained in laurin TAG fats and oils.

  According to a preferred embodiment of the present invention, the content of the lauric TAG oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 0 to 10%. It is mass%, More preferably, it is 0-5 mass%. The content of the lauric TAG oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 30 to 70% by mass, more preferably 38 to 62% by mass, and still more preferably 42 to 56%. % By mass.

  According to a preferred embodiment of the present invention, the oil and fat composition of the present invention uses 40% by mass or more (preferably 60 to 100% by mass) of L2M and LM2 containing oil and fat (hereinafter also referred to as L2M + LM2 oil and fat). May be. The L2M + LM2 fat is, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) of MMM and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) of an extremely cured non-lauric oil or fat. Oils and fats obtained by transesterification of mixed oils and fats may be used. Moreover, the said transesterified oil and fat may be further fractionated as needed. In addition, an extreme curing process may be applied to the mixed fat of MMM and non-lauric fat after transesterification. The said fats and oils may be further fractionated as needed. Here, MMM is triacylglycerol (medium chain fatty acid triglyceride) in which 3 molecules of M are ester-bonded to 1 molecule of glycerol. 1 type (s) or 2 or more types may be used for L2M + LM2 fats and oils.

  In the present invention, conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction. For example, the transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using a lipase as a catalyst. Further, for example, for the fractionation, methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.

  According to a preferred embodiment of the present invention, the content of the L2M + LM2 oil contained in the oil composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.2 to 7% by mass. More preferably, it is 0.3-5 mass%.

  According to a preferred embodiment of the present invention, the oil / fat composition of the present invention is a composition other than the above-described LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat unless the effects of the present invention are impaired. Oils and fats may be included. For example, palm oil, palm fractionation oil (such as palm olein and palm super olein), shea fat olein, monkey fat olein, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, Milk fats and the like, and mixed oils and processed oils (hydrogenated fats, transesterified fats and oils, fractionated fats and oils) can be mentioned.

  According to a preferred embodiment of the present invention, the fat composition of the present invention preferably does not use partially hydrogenated fats and oils having a high trans fatty acid content. Therefore, the trans fatty acid content in the total amount of fatty acids constituting the oil and fat composition of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 0 to 1% by mass. .

According to a preferred embodiment of the present invention, as long as the effects of the present invention are not impaired, additives commonly used in the oil and fat composition of the present invention may be appropriately added as necessary. .
Examples of additives include those for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, suppressing crystallization at low temperatures, and more specifically, polyglycerol fatty acid esters, sucrose fatty acids. Examples include esters, sorbitan fatty acid esters, monoglycerides, organic acid monoglycerides, polysorbates, vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances.
The addition amount of the additive can be appropriately set according to the blending purpose. However, the addition amount of the additive is preferably 0.0001 to 5% by mass, and more preferably based on the total mass of the fat and oil composition. Is 0.0001 to 1 mass%.

  According to a preferred embodiment of the present invention, the oil / fat composition of the present invention can be produced by appropriately mixing the above-mentioned LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat.

  Said oil-and-fat composition is contained in the oil phase of the oil-in-water emulsion of the present invention. The oil-in-water emulsion of the present invention may contain the above oil composition, water, and other components. Other ingredients commonly used in oil-in-water emulsions include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, sugars (including starch and its degradation products, sugar alcohols) , Stabilizers, antioxidants, and dyes. The blending amount of the oil or fat composition in the oil-in-water emulsion is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 45% by mass or less, and further preferably 25% by mass or more and 45% by mass or less. It is below mass%. The amount of water in the oil-in-water emulsion is preferably 20% by mass to 80% by mass, more preferably 30% by mass to 75% by mass, and still more preferably 40% by mass to 70% by mass. The blending amount of other components in the oil-in-water emulsion is preferably 0.1% by mass to 65% by mass, more preferably 0.1% by mass to 50% by mass, and still more preferably 0.1% by mass. It is 35 mass% or less.

  The oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and edible cream for cooking. The oil-in-water emulsion of the present invention is particularly preferably used as a foamable oil-in-water emulsion (whipped cream) for whipping. Examples of foods using the oil-in-water emulsion of the present invention include chilled desserts and Japanese / Western confectionery using whipped cream (whipped cream).

  A well-known method can be used for the manufacturing method of the oil-in-water emulsion of this invention. As an example, the oil phase is prepared by dissolving or dispersing other oil-soluble components in the melted oil and fat composition of the present invention. On the other hand, an aqueous phase is also prepared by dissolving or dispersing other water-soluble components in water. The prepared oil phase and the aqueous phase were mixed, and the mixture was pre-emulsified to obtain a pre-emulsion. And the oil-in-water emulsion of this invention is manufactured by applying a homogenization process to this pre-emulsified emulsion. Moreover, you may sterilize the said emulsion as needed. The homogenization treatment may be either before homogenization performed before the sterilization treatment or after homogenization performed after the sterilization treatment. Further, two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. After the homogenization treatment, preferably cooling and aging steps are applied.

  According to a preferred embodiment of the present invention, the oil-in-water emulsion of the present invention may contain milk fat. In this case, the oil-in-water emulsion is obtained by emulsifying a mixture of an oil phase and an aqueous phase prepared by mixing the oil and fat composition of the present invention and milk fat such as butter, butter oil, and prepared oil and fat. Can be manufactured. Moreover, it can manufacture also by mixing the water phase in which the fresh cream (cream manufactured only from milk fat) was mix | blended, and the oil phase containing the oil-fat composition of this invention, and emulsifying the obtained mixture. Furthermore, the oil-in-water emulsion of the present invention can also be produced by mixing fresh cream. Content of the milk fat contained in the oil-in-water emulsion of this invention becomes like this. Preferably it is 5-35 mass%, More preferably, it is 10-30 mass%, More preferably, it is 15-25 mass%.

  Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the contents of the following examples.

<Analysis>
L2O content, LOL content, L2M content, LM2 content, LLL content, XXX content, laurin TAG content, LX2 content, and L2X ′ content contained in the oil and fat composition are gas chromatographic methods (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
The content of fatty acids constituting the fats and oils is determined by gas chromatography (AOCS Ce1f-
96).

<Preparation of fat and oil raw material>
(LOL-containing fat / oil-1):
Palm oil middle melting point fraction (LOL content 53.6% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as LOL-containing fat / oil-1.
(Non-laurin transesterified fat-1):
Random transesterified oil and fat of palm olein (iodine number 56) using sodium methoxide as a catalyst was designated as non-lauric transesterified oil and fat-1 (iodine number 56).
(Non-laurin transesterified oil and fat-2):
65 parts by mass of a palm oil middle melting point fraction and 35 parts by mass of palm stearin were mixed. Random transesterification using sodium methoxide as a catalyst was applied to the mixed oil. The low melting point fraction of the random transesterified oil and fat that had been subjected to dry fractionation was designated as non-lauric transesterified oil and fat-2 (iodine value 43).
(Laurin TAG oil-1):
Palm kernel oil (laurin TAG content 84.3 mass%, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as laurin TAG oil / fat-1.
(Laurin TAG oil-2):
Extremely hardened palm kernel oil (laurin TAG content 84.3 mass%, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as laurin TAG oil-2.
(Laurin TAG oil-3)
Extremely hardened coconut oil (laurin TAG content 85.7% by mass, manufactured by Nisshin Oillio Group, Inc.) was designated Laurin TAG oil-3.
(L2M + LM2 fat-1):
51 parts by weight of rapeseed oil extremely hardened oil and 49 parts by weight of MMM were mixed. Here, in MMM, the constituent fatty acids are n-octanoic acid and n-decanoic acid, and the constituent ratio (mass ratio) is 30:70. The oil and fat obtained by applying random transesterification using sodium methoxide as a catalyst to the mixed oil and fat was L2M + LM2 oil and fat-1 (total content of L2M and LM2 75.7 mass%, L2M / LM2 = 0) .74).

<Manufacture of oil and fat composition>
According to the mixing | blending (mass%) shown by Tables 1-3, the oil-fat composition of Examples 1-16 was manufactured by mixing fats and oil raw materials. The analytical values (mass%, excluding LOL / L2O) of the manufactured oil and fat composition are shown in Tables 1-3.

<Production of foamable oil-in-water emulsion>
An oil phase was prepared by dissolving and dispersing 0.5 parts by mass of an oil-soluble emulsifier in 44.5 parts by mass of each of the oil and fat compositions of Examples 1 to 16. At the same time, in 50.3 parts by mass of water, 4.5 parts by mass of skim milk powder, 0.1 parts by mass of phosphate, and 0.1 parts by mass of a water-soluble emulsifier are dissolved and dispersed to form an aqueous phase. Prepared. The oil phase was then added to the aqueous phase. While the temperature of the mixture was adjusted to 60 to 70 ° C, preliminary emulsification was performed with a homomixer. After pre-emulsification, the emulsion was homogenized under a pressure of 6 MPa. And after 85 degreeC and the batch sterilization for 15 minutes, the said emulsion was cooled to about 10 degreeC. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours, and the foamable oil-in-water emulsions of Examples 1 to 16 were obtained.

<Analysis and evaluation of foamable oil-in-water emulsion>
Each of the foamable oil-in-water emulsions of Examples 1 to 16 was analyzed and evaluated as an index of the following whipping suitability. The results are shown in Tables 1-3.

1. Emulsification stability Each foamable oil-in-water emulsion of Examples 1 to 16 was weighed in an amount of 60 g in a 100 ml beaker, and the product temperature was adjusted to 20 ° C. The foamable oil-in-water emulsion is solidified and thickened while stirring at 160 rpm using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R attached to the tip). Time). The longer the time until the foamable oil-in-water emulsion is solidified and thickened, the higher the emulsion stability. However, when the emulsion stability is high, the standing of the cream tends to be slightly delayed.
Evaluation criteria Evaluation ◎: Very good (3 minutes or more and less than 7 minutes)
Evaluation ○: Good (7 minutes or more)
Evaluation △: Possible (1 minute or more and less than 3 minutes)
Evaluation x: Defect (less than 1 minute)

2. Each foamable oil-in-water emulsion of whipping of examples 1 to 16 are 500g weighed and adjusted product temperature to 5 to 10 ° C.. 35 g of sugar was added to the foamable oil-in-water emulsion. Thereafter, the foamable oil-in-water emulsion was whipped to 8 splits at a medium speed of 2 (about 120 rpm) using a Hobart mixer (manufactured by Hobart Japan), and then whipped to 10 splits by hand. The time taken for 10 splits was measured.
Evaluation criteria Evaluation ◎: Very good (4 minutes or more and less than 7 minutes)
Evaluation ○: Good (7 minutes or more and less than 10 minutes)
Evaluation △: Yes (less than 4 minutes)
Evaluation x: Defect (more than 10 minutes)

3. The state of the structure of each foamable oil-in-water emulsion divided into 10 states was evaluated according to the following evaluation criteria.
Evaluation criteria Evaluation ◎: The texture is fine and very good.
Evaluation ○: Fine and fine texture.
Evaluation Δ: The texture is slightly rough.
Evaluation x: Texture is rough.

4). Each of the foamable oil-in-water emulsions with a mouthfeel and a flavor of 10 was eaten and evaluated according to the following evaluation criteria.
Evaluation Criteria Evaluation A: The mouth is extremely good and the body tastes rich.
Evaluation ○: The mouth feels good and feels rich.
Evaluation Δ: The mouth feels good but the taste is poor, or the taste is good but the taste is not good.
Evaluation x: The mouth is not very good.

5). Each foamable oil-in-water emulsion with 10 shape retention was squeezed out using a squeeze bag with a flower-shaped mouthpiece, and then a change in shape was observed when left at 5 ° C. for 24 hours. .
Evaluation Criteria Evaluation A: Edge remains and is very good.
Evaluation ○: Edge remains and is good.
Evaluation Δ: The edge is slightly broken.
Evaluation x: The edge is broken.

6). Each foamable oil-in-water emulsion that was split into 10 parts from the water was squeezed out using a squeeze bag with a flower-shaped mouthpiece, and the water separation state was observed after standing at 5 ° C. for 24 hours.
Evaluation criteria Evaluation ◎: No water separation and very good.
Evaluation ○: Almost no water separation and good.
Evaluation Δ: There is some water separation.
Evaluation x: Water is removed.

Claims (8)

Including a total content of 20 to 70 mass% L2O and 0.05 to 10 mass% L2M and LM2, the mass ratio of LOL to the L2O (LOL / L2O) is 0.40 to 0.85, Oil composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M with L bound and O bound at position 2: Triacylglycerol LM2 with 2 molecules of L and 1 molecule of M bound: Triacylglycerol with 1 molecule of L and 2 molecules of M bound Including the total content of L2O of 40 to 70% by mass and L2M and LM2 of 0.05 to 10% by mass, and the mass ratio of LOL to L2O (LOL / L2O) is 0.40 to 0.85. Oil composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M with L bound and O bound at position 2: Triacylglycerol LM2 with 2 molecules of L and 1 molecule of M bound: Triacylglycerol with 1 molecule of L and 2 molecules of M bound 20 to 50% by mass of L2O, 25 to 55% by mass of laurin TAG and 0.05 to 10% by mass of L2M and LM2 in total content, and the mass ratio of LOL to L2O (LOL / L2O) is 0 Oil composition which is 40-0.85.
However, L, O, M, L2O, LOL, L2M, LM2 and laurin TAG mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 10 carbon atoms L2O: triacylglycerol LOL in which 2 molecules of L and 1 molecule of O are bonded to L1 and 3 positions of glycerol Triacylglycerol L2M in which L is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol laurin in which one molecule of L and two molecules of M are bound TAG: triacylglycerol to which at least one molecule of lauric acid is bound as a constituent fatty acid The fats and oils composition of any one of Claims 1-3 containing 10 mass% or less LLL.
However, LLL means the following.
LLL: Triacylglycerol with 3 molecules of L bound The oil-and-fat composition of any one of Claims 1-4 containing XXX of 10 mass% or less.
However, X and XXX mean the following.
X: unsaturated fatty acid having 16 or more carbon atoms XXX: triacylglycerol to which three molecules of X are bonded   The fats and oils composition of any one of Claims 1-5 whose mass ratio (L2M / LM2) of content of the said L2M with respect to content of the said LM2 is 0.05-4.5.   The oil-in-water emulsion containing the oil-fat composition of any one of Claims 1-6.   A food comprising the oil-in-water emulsion according to claim 7.