JP2019170293A - Oil-in-water emulsion - Google Patents

Abstract

An oil-in-water emulsion having a high cocoa butter content and good emulsion stability is provided. A cocoa butter is contained in an amount of 2 to 20% by mass, and the following fat and oil composition A is contained in an amount of 0.5 to 20% by mass. The mass ratio of the content of the following fat and oil composition A to the content of cocoa butter is 0.3. An oil-in-water emulsion which is 1.2. Fat / oil composition A: Fat / oil containing 50% by mass or more of M2X + MX2. In the above, M, X, M2X, and MX2 indicate the following, respectively. M: straight-chain saturated fatty acid having 8 to 10 carbon atoms X: straight-chain saturated fatty acid having 16 to 18 carbon atoms No triglyceride bound to the molecule [selection diagram]

Description

  The present invention relates to an oil-in-water emulsion having a high cocoa butter content.

  Filling is used in combination with other food products such as bakery products. The fillings used in combination with bakery products are dominated by moisture-containing fillings. The filling containing water is roughly classified into a filling in which fats and oils form a continuous phase and a filling in which water forms a continuous phase. The filling in which fats and oils form a continuous phase is usually a water-in-oil emulsion in an emulsified form. As filling of a water-in-oil emulsion, for example, Patent Documents 1 to 3 and the like have been proposed. In addition, the filling in which water forms a continuous phase is usually an oil-in-water emulsion in an emulsified form. As a filling of an oil-in-water emulsion, for example, Patent Documents 4 to 6 are proposed.

  The filling of the water-in-oil emulsion is relatively long-lasting because the outer phase is fat. However, the filling of water-in-oil emulsions has the disadvantage that the mouth becomes oily. On the other hand, the filling of the oil-in-water emulsion does not last relatively long because the outer phase is water. However, the filling of the oil-in-water emulsion has the advantage that the mouth is not oily and has a good mouth. Therefore, when giving priority to the mouth of the filling, an oil-in-water emulsion filling has been used.

  Taste ingredients such as sugar are usually added to the filling. Among the fillings to which the taste component is added, the chocolate-flavored filling to which chocolates are added is a very popular commodity. A cocoa raw material such as chocolate or cacao mass is usually added to the chocolate-flavored filling.

  Among cocoa ingredients, cocoa mass is an important ingredient that determines the flavor of chocolate. For this reason, when a large amount of cacao mass or chocolate containing cacao mass is added to the food, a food with a richer chocolate flavor can be obtained. In addition, since cacao mass contains about 55 mass% of cocoa butter, when many chocolates using cacao mass or cacao mass are mix | blended with a foodstuff, content of the cocoa butter of a foodstuff increases.

  Also in the filling, when a chocolate containing cacao mass or cacao mass is used as a raw material, a filling with a richer chocolate flavor can be obtained. However, when the filling is an oil-in-water emulsion, there is a problem that cocoa butter contained in the cacao mass deteriorates the emulsion stability.

  From the background as described above, development of an oil-in-water emulsion having a high cocoa butter content and good emulsification stability has been demanded.

JP, 2006-168002, A JP 2012-200286 A JP 2009-34082 A JP 2013-202040 A JP 2010-220483 A JP 2007-209254 A

  An object of the present invention is to provide an oil-in-water emulsion having a high cocoa butter content and good emulsion stability.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have formulated a specific fat / oil with a specific ratio with respect to the content of cocoa butter, and thus the content of cocoa butter is high and good emulsification stability is achieved. The present inventors have found that an oil-in-water emulsion having properties can be obtained, and have completed the present invention.

That is, 1st invention of this invention contains 2-20 mass% of cocoa butter, 0.5-20 mass% of the following fat composition A, and content of the following fat composition A with respect to content of cocoa butter. The oil-in-water emulsion whose mass ratio is 0.3-1.2.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 respectively represent the following.
M: linear saturated fatty acid having 8 to 10 carbon atoms X: linear saturated fatty acid having 16 to 18 carbon atoms M2X: triglyceride in which 2 molecules of M and 1 molecule of X are bonded MX2: 1 molecule of M, 2 of X The triglyceride which has couple | bonded the molecule | numerator The 2nd invention of this invention is an oil-in-water emulsion as described in 1st invention which contains 3-20 mass% of cacao masses.
3rd invention of this invention is an oil-in-water emulsion as described in 1st invention or 2nd invention which contains 0.1-5 mass% of protein and / or starch.
A fourth invention of the present invention is the oil-in-water emulsion according to any one of the first to third inventions that does not contain an emulsifier.
A fifth invention of the present invention is the oil-in-water emulsion according to any one of the first to fourth inventions, wherein the oil-in-water emulsion is for filling.
A sixth invention of the present invention is a food product using the oil-in-water emulsion according to any one of the first to fifth inventions.

  According to the present invention, an oil-in-water emulsion having a high cocoa butter content and good emulsification stability can be provided.

The oil-in-water emulsion according to the embodiment of the present invention contains 2 to 20% by mass of cocoa butter, 0.5 to 20% by mass of the following oil and fat composition A, and the following oil and fat composition A with respect to the content of cocoa butter. The mass ratio of the content of is 0.3 to 1.2.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 respectively represent the following.
M: linear saturated fatty acid having 8 to 10 carbon atoms X: linear saturated fatty acid having 16 to 18 carbon atoms M2X: triglyceride in which 2 molecules of M and 1 molecule of X are bonded MX2: 1 molecule of M, 2 of X Molecularly linked triglycerides

The oil-in-water emulsion according to the embodiment of the present invention contains cocoa butter. The oil-in-water emulsion according to the embodiment of the present invention contains 2 to 20% by mass of cocoa butter, preferably 3 to 15% by mass, more preferably 3 to 10% by mass, and most preferably 3 0.5 to 7% by mass. When the oil-in-water emulsion contains cocoa butter in the above range, an oil-in-water emulsion rich in chocolate flavor can be obtained.
In addition, the cocoa butter is mixed with cocoa butter in the present invention, cocoa butter contained in cocoa ingredients such as cocoa mass and cocoa powder, cocoa butter contained in chocolate, It also contains cocoa butter derived from the cacao ingredients. Therefore, the oil-in-water emulsion of the embodiment of the present invention can contain cocoa butter by blending cocoa raw materials such as cocoa mass and cocoa powder.

The oil-in-water emulsion of the embodiment of the present invention contains the following oil / fat composition A.
The oil and fat composition A used for the production of the oil-in-water emulsion of the embodiment of the present invention is an oil and fat containing 50% by mass or more of M2X + MX2. The oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention contains 50% by mass or more of M2X + MX2, preferably 60 to 100% by mass, more preferably 65 to 85% by mass. %contains.
In the present invention, M2X + MX2 is the total content of M2X and MX2. In the present invention, M2X is a triglyceride (MMX + MXM + XMM) in which M is 2 molecules and X is 1 molecule. In the present invention, MX2 is a triglyceride (MXX + XMX + XXM) in which one molecule of M and two molecules of X are bonded. In the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms. In the present invention, M is a linear saturated fatty acid having 8 to 10 carbon atoms. Triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol.

In the oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention, the mass ratio of MX2 / M2X is preferably 0.05 to 4.5, more preferably 0.2 to 3.0, and more preferably 0.5 to 1.5.
In the present invention, the mass ratio of MX2 / M2X is the ratio of the MX2 content (mass%) to the M2X content (mass%).

  The oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention preferably contains 35 to 65% by mass of M as a constituent fatty acid, more preferably 37 to 63% by mass, More preferably, it contains 40-60 mass%.

  The oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention preferably contains 35 to 65% by mass of X as a constituent fatty acid, more preferably 37 to 63% by mass. More preferably, it contains 40-60 mass%.

In the oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention, the mass ratio of De / M in the constituent fatty acid is preferably 0.55 to 0.85, more preferably. It is 0.58 to 0.83, more preferably 0.60 to 0.80.
In the present invention, the mass ratio of De / M in the constituent fatty acid is the ratio of the De content (mass%) to the M content (mass%). In the present invention, De is decanoic acid (C10 linear saturated fatty acid).

In the oil and fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention, the mass ratio of St / X in the constituent fatty acid is preferably 0.50 or more, more preferably 0.70. It is above, More preferably, it is 0.80-0.98.
In the present invention, the mass ratio of St / X in the constituent fatty acid is the ratio of St content (% by mass) to X content (% by mass). In the present invention, St is stearic acid (a linear saturated fatty acid having 18 carbon atoms).

  The oil / fat composition A used for the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably an oil / fat obtained by random transesterification of a mixed oil of the following oil / fat D and oil / fat E below. In addition, the oil and fat composition A used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably hardened after random transesterification of a mixed oil of the following oil and fat D and the following oil and fat F. It is the fats and oils obtained.

  The oil D is composed only of M3. The oil D is preferably a medium chain fatty acid triglyceride (hereinafter referred to as MCT). In the present invention, M3 is triglyceride (MMM) in which three molecules of M are bonded.

  The oil E has an iodine value of 5 or less, and contains 90% by mass or more of X as a constituent fatty acid. The oil E has an iodine value of 5 or less, preferably 3 or less, more preferably 2 or less. The fat E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The oil E is preferably an extremely hardened oil of rapeseed oil, an extremely hardened oil of soybean oil, or an extremely hardened oil of palm oil, and more preferably an extremely hardened oil of rapeseed oil.

  The mixing ratio of the mixed oil of fats and oils D and fats and oils E (oils and fats D: fats and oils E) is preferably a mass ratio of 10:90 to 65:35, more preferably a mass ratio of 20:80 to 55:45 More preferably, the mass ratio is 40:60 to 55:45.

  The fats and oils F contain 90% by mass or more of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. The fats and oils F contain 90% by mass or more, preferably 93% by mass or more, more preferably 95% by mass or more of fatty acids having 16 to 18 carbon atoms as constituent fatty acids. The oil F is preferably rapeseed oil, soybean oil or palm oil, and more preferably rapeseed oil.

  The blend ratio of the mixed oil of fats and oils D and fats and oils F (fat and fats D: fats and oils F) is preferably a mass ratio of 10:90 to 65:35, more preferably a mass ratio of 20:80 to 55:45. More preferably, the mass ratio is 40:60 to 55:45.

There is no restriction | limiting in particular in random transesterification for manufacturing the oil-fat composition A, It can carry out by a normal method. Random transesterification for producing the oil and fat composition A may be carried out using either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst.
The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring. After completion of the chemical transesterification, the catalyst is removed by washing with water or the like, and then a decolorization / deodorization treatment performed in a normal edible fat / oil purification process can be performed.
In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass (preferably 0.04 to 5% by mass) with respect to the raw oil and fat, and then 40 to 80 ° C., preferably 40 The reaction can be carried out with stirring at ˜70 ° C. for 0.5 to 48 hours (preferably 0.5 to 24 hours). After completion of the enzymatic transesterification, after removing the lipase by filtration or the like, it can be subjected to decolorization / deodorization treatment performed in a normal edible oil and fat purification process. Lipases capable of performing random transesterification are Alkagenes genus lipase (for example, Lipase QLM, Lipase PL, etc., manufactured by Meito Sangyo Co., Ltd.), Candida genus lipase (for example, lipase OF, manufactured by Meisei Sangyo Co., Ltd.). Etc.).

  The extreme curing (hydrogenation) for producing the oil and fat composition A is not particularly limited and can be performed by a usual method. In order to produce the oil and fat composition A, the extreme curing can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.

The oil and fat composition A used in the production of the oil-in-water emulsion according to the embodiment of the present invention can be subjected to fractionation after random transesterification or after extreme curing.
There is no restriction | limiting in particular in the fractionation for manufacturing the oil-fat composition A, It can carry out by a normal method. The fractionation is preferably dry fractionation (natural fractionation). In the dry fractionation, the fats and oils are cooled while being stirred in the tank, and after the fats and oils crystals are precipitated, they are squeezed and / or filtered to obtain a high melting point part (also referred to as a hard part or a crystal fraction) and low. It is divided into melting point parts (also called soft parts or liquid fractions). The temperature at which the fats and oils are separated is not particularly limited because it varies depending on the properties of the target fats and oils. The temperature at the time of dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and further preferably 37 to 43 ° C.

  The oil-in-water emulsion of the embodiment of the present invention contains 0.5 to 20% by mass, preferably 0.5 to 15% by mass, and more preferably 1 to 10% by mass of the oil and fat composition A. Contained, more preferably 1 to 8% by mass. When the oil-in-water emulsion contains the oil composition A in the above range, an oil-in-water emulsion having a high cocoa butter content and good emulsion stability is obtained.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains liquid oil. The oil-in-water emulsion according to the embodiment of the present invention preferably contains 20 to 60% by mass of liquid oil, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
In the present invention, the liquid oil refers to a fat that is liquid at 20 ° C. Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and processed oils of these oils (fractionated oil, transesterified oil, Hydrogenated oil). These liquid oils can also be used in combination of two or more. The liquid oil used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably rapeseed oil.

  In addition to cocoa butter and the oil and fat composition A, edible oils and fats that are usually used for producing an oil-in-water emulsion can be used for the oil-in-water emulsion of the embodiment of the present invention. Specific examples of edible fats and oils used for the production of oil-in-water emulsions include palm oil, palm kernel oil, shea fat, monkey fat, iripe fat, milk fat and the like and processed oils (fractionated oil, transesterified oil, hydrogen) Additive oil). These edible fats and oils can be used in combination of two or more.

The triglyceride composition of fats and oils can be measured based on the gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The constituent fatty acid composition of fats and oils can be measured according to a gas chromatographic method (AOCS Ce1f-96).
The iodine value of fats and oils can be measured in accordance with “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard fat analysis method (edited by Japan Oil Chemists' Society)”. it can.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 30 to 65% by mass of fat and oil, more preferably 35 to 60% by mass, and further preferably 40 to 55% by mass.
In the present invention, the fats and oils are the total fats and oils combined with all the fats and oils contained in the oil-in-water emulsion. That is, fats and oils include cocoa butter, milk fat, and the like contained in oil-containing raw materials such as cacao mass, cocoa powder, and whole milk powder in addition to the fats and oils to be blended. Therefore, the oil-in-water emulsion according to the embodiment of the present invention can contain oils and fats by blending oil-containing raw materials such as cacao mass, cocoa powder, and whole fat milk powder.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 3 to 20% by mass of cacao mass, more preferably 5 to 15% by mass, and even more preferably 7 to 10% by mass. When the oil-in-water emulsion contains cocoa butter in the above range, an oil-in-water emulsion having a richer chocolate flavor can be obtained.
In the present invention, the cocoa mass includes a cocoa mass contained in the blended chocolate in addition to the blended cocoa mass. Therefore, the oil-in-water emulsion according to the embodiment of the present invention can contain cocoa mass by blending chocolate containing cocoa mass.

The oil-in-water emulsion of the embodiment of the present invention preferably contains 1 to 20% by mass of non-fat cocoa solids, more preferably 2 to 15% by mass, and further preferably 2 to 10% by mass. And most preferably 3 to 5% by mass. When the oil-in-water emulsion contains non-fat cocoa solids in the above range, an oil-in-water emulsion with a richer chocolate flavor can be obtained.
In the present invention, the non-fat cocoa solid content refers to a solid content obtained by removing fats and oils and moisture from cocoa raw materials such as cocoa beans, cocoa nibs, cocoa mass, and cocoa powder.

  The oil-in-water emulsion according to the embodiment of the present invention preferably contains protein and / or starch, and more preferably contains protein.

The protein used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably a milk-derived protein or egg-derived protein, more preferably a milk-derived protein or egg white-derived protein.
In the present invention, the protein derived from milk includes proteins contained in milk products such as powdered milk. In addition, the protein derived from eggs in the present invention includes proteins contained in eggs such as egg white. Therefore, the oil-in-water emulsion of the embodiment of the present invention can contain a protein by blending dairy products such as milk powder and eggs such as egg white.

  The starch used for the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably processed starch. The processed starch used for the production of the oil-in-water emulsion according to the embodiment of the present invention is obtained by processing starch derived from rice, wheat, tapioca, potato, and corn. Specific examples of the modified starch are oxidized starch, esterified starch, etherified starch, pregelatinized starch and the like.

  The oil-in-water emulsion according to the embodiment of the present invention preferably contains 0.1 to 5% by mass of protein and / or starch, preferably 0.5 to 3% by mass, more preferably 0.8. Contains ~ 2% by mass. When the oil-in-water emulsion contains protein and / or starch in the above range, an oil-in-water emulsion having a high cocoa butter content and good emulsion stability can be obtained without using an emulsifier.

  The oil-in-water emulsion according to the embodiment of the present invention preferably contains a thickening polysaccharide. Specific examples of the thickening polysaccharide include sugar (sucrose), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Examples thereof include oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, maltotriose, tetraose and the like. These saccharides can be used in combination of two or more. The saccharide used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably a liquid sugar, more preferably a liquid sugar of Brix 60 to 80, and still more preferably a liquid sugar of Brix 65 to 75. is there.

  The oil-in-water emulsion of the embodiment of the present invention preferably contains 20 to 65% by mass of saccharide, more preferably 30 to 60% by mass, and still more preferably 35 to 55% by mass.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 5 to 30% by weight of water, more preferably 10 to 20% by weight, and even more preferably 12 to 16% by weight.
In the present invention, the moisture is the total moisture including all the moisture contained in the oil-in-water emulsion. That is, the water includes water contained in water-containing raw materials such as liquid sugar and condensed milk in addition to the water to be blended.

  The oil-in-water emulsion according to the embodiment of the present invention preferably contains a saccharide. Specific examples of sugars include sugar (sucrose), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, oligosaccharide, Examples include sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, maltotriose, tetraose and the like. These saccharides can be used in combination of two or more. The saccharide used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably a liquid sugar, more preferably a liquid sugar of Brix 60 to 80, and still more preferably a liquid sugar of Brix 65 to 75. is there.

  The oil-in-water emulsion of the embodiment of the present invention preferably contains 20 to 65% by mass of saccharide, more preferably 30 to 60% by mass, and still more preferably 35 to 55% by mass.

  In addition, the oil-in-water emulsion according to the embodiment of the present invention can use other raw materials that are usually used in the production of an oil-in-water emulsion that is usually used as food such as filling. Specific examples of raw materials used for the production of oil-in-water emulsions used as foods include gelling agents such as agar and gelatin, pectin, carrageenan, xanthan gum, guar gum, gum arabic, CMC, locust bean gum, gellan gum and the like Thickening polysaccharides, soybean powder, processed fruit products, processed vegetable products, powdered green tea powder, coffee powder, etc., lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerol condensed ricinoleate, polyglycerol fatty acid ester, glycerol fatty acid ester Emulsifiers such as sucrose fatty acid esters and sorbitan fatty acid esters, flavors, colorants, antioxidants, and the like can be used.

Usually, an oil-in-water emulsion used for foods such as filling is usually emulsified in order to emulsify and maintain the emulsified state. However, from the recent consumer health orientation, oil-in-water emulsions used in foods are required not to use an emulsifier.
The oil-in-water emulsion of the embodiment of the present invention has a high cocoa butter content and good emulsification stability without using an emulsifier. Therefore, according to the present invention, it is possible to meet the consumer's desire not to use an emulsifier.
The oil-in-water emulsion according to the embodiment of the present invention preferably contains no emulsifier.

  The method for producing the oil-in-water emulsion according to the embodiment of the present invention is not particularly limited. The oil-in-water emulsion according to the embodiment of the present invention can be produced by a method for producing an oil-in-water emulsion used as a conventionally known food. The oil-in-water emulsion of the embodiment of the present invention can be produced, for example, by adding an oil phase containing fats and oils to an aqueous phase containing moisture and emulsifying into an oil-in-water type using a homomixer.

  The oil-in-water emulsion according to the embodiment of the present invention is preferably for filling. The oil-in-water emulsion of the embodiment of the present invention can be used as a filling as it is.

  The oil-in-water emulsion according to the embodiment of the present invention has a high content of cocoa butter and has good emulsion stability. In addition, the oil-in-water emulsion of the embodiment of the present invention has a high cocoa butter content and good emulsion stability without using an emulsifier.

  The food of the embodiment of the present invention uses the oil-in-water emulsion of the embodiment of the present invention. The food product of the embodiment of the present invention is preferably a bakery product. Specific examples of bakery products include biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons, baked confectionery, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), Sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), pastry sweets, fermented sweets, pies, waffles and other Western confectionery, sweet bread, French bread, Stollen, panettone, brioche, donut, Danish, croissant Etc. Bread.

  The method for producing a food according to the embodiment of the present invention is not particularly limited. The food of the embodiment of the present invention can be produced by a conventionally known food production method. Specifically, the food of the embodiment of the present invention can be produced by combining the oil-in-water emulsion of the embodiment of the present invention and a food such as a bakery product. The means for combining the oil-in-water emulsion according to the embodiment of the present invention and a food product such as a bakery product is, for example, stuffing (packaging, pouring), sandwiching, placing (topping) and the like.

EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
[Analysis method]
The triglyceride composition of fats and oils was measured based on a gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)). Moreover, the constituent fatty acid composition of fats and oils was measured based on the gas chromatograph method (AOCS Ce1f-96). Moreover, the iodine value of fats and oils was measured in accordance with “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard fat analysis method (edited by Japan Oil Chemists' Society)”. .

[Production of Oil Composition A1]
An extremely hardened oil (iodine number: 1, X content: 96.8% by mass) of 51 parts by mass of rapeseed oil and 49 parts by mass of MCT (M3 content: 100% by mass) were mixed. The resulting mixed oil was subjected to random transesterification to obtain an oil / fat composition A1 (M2X content: 43.4% by mass, MX2 content: 32.3% by mass, total content of M2X and MX2: 75.7). Mass%, MX2 / M2X mass ratio: 0.74, M content: 48.4 mass%, X content: 50.1 mass%, De / M mass ratio: 0.71, St / X mass ratio: 0 .95) was obtained.
Random transesterification is carried out according to a conventional method, after sufficiently drying the raw material fat and oil, adding 0.2% by mass of sodium methoxide to the raw material fat and oil, and then reacting while stirring at 120 ° C. for 0.5 hour under reduced pressure. went.

[Manufacture and evaluation of fillings]
According to the composition of Tables 1 and 2, an oil phase and an aqueous phase were prepared and emulsified to produce a filling which is an oil-in-water emulsion. As liquid sugar, BriX70 liquid sugar was used. Moreover, the unit of the compounding quantity and content in a table | surface is the mass%.
The state when the filling, which was an oil-in-water emulsion produced, was spread with a spoon was confirmed, and the emulsification stability of the filling was evaluated according to the following evaluation criteria. When the evaluation result was “◎” or “◯”, it was determined that the filling had good emulsification stability. The evaluation results are shown in Tables 1-2.

<Filling evaluation criteria>
◎: Very smooth and glossy ○: Smooth enough to spread with a spoon ×: Not spread with a spoon

As can be seen from Tables 1 and 2, the fillings of the examples had good emulsion stability.
On the other hand, as can be seen from Tables 1 and 2, the filling of the comparative example had poor emulsification stability.

Claims (6)

2-20 mass% of cocoa butter, 0.5-20 mass% of the following fats and oils composition A are contained, and mass ratio of content of the following fats and oils composition A with respect to content of cocoa butter is 0.3-1.2. An oil-in-water emulsion.
Oil and fat composition A: It is an oil and fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 respectively represent the following.
M: linear saturated fatty acid having 8 to 10 carbon atoms X: linear saturated fatty acid having 16 to 18 carbon atoms M2X: triglyceride in which 2 molecules of M and 1 molecule of X are bonded MX2: 1 molecule of M, 2 of X Molecularly linked triglycerides   The oil-in-water emulsion according to claim 1, containing 3 to 20% by mass of cacao mass.   The oil-in-water emulsion according to claim 1 or 2, comprising 0.1 to 5% by mass of protein and / or starch.   The oil-in-water emulsion according to any one of claims 1 to 3, which does not contain an emulsifier.   The oil-in-water emulsion according to any one of claims 1 to 4, wherein the oil-in-water emulsion is for filling.   The foodstuff using the oil-in-water emulsion of any one of Claims 1-5.