JP2003325104A - Foamable oil-in-water emulsified oil-and-fat composition, air-containing oil-in-water emulsified oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified oil-and-fat composition having a whipping property, workability, storability, light and refreshing meltability and freshness feeling each equivalent to that of a composition obtained by using a stabilizer, while using no stabilizer such as an emulsifier, phosphate, a polysaccharide thickener or a caseinate, and to provide an air-containing oil-in-water emulsified oil-and-fat composition comprising the foamable oil-in-water emulsified oil-and-fat composition. <P>SOLUTION: The foamable oil-in-water emulsified oil-and-fat composition contains 100 pts.wt. of a mixture comprising 10-55 wt.% of saccharides, 20-50 wt.% of mixed oil containing 45 wt.% laurin based oil and fat to the total amount of oil and fat and 25-70 wt.% of water, 1.0-4.0 pts.wt. of protein, 0.05-1.0 pts.wt of at least one kind selected from the group comprising lactalbumin, egg white powder and egg white, and also 0.05-1.0 pts.wt. of at least one kind selected from the group comprising milk fat globule envelope protein, egg yolk powder and egg yolk. In the composition, SFC of the oil and fat at 20°C is <10% based on SFC calculated from SFC of each oil and fat forming the mixed oil and fat at 20°C, and the blend ratio of the oil and fat. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a foamable oil-in-water emulsion composition used for confectionery, bread making, cooking and the like.
Specifically, without using stabilizers designated as food additives such as emulsifiers, phosphates, thickening polysaccharides and caseinates, whipping properties, workability and storability equivalent to those using stabilizers The present invention relates to a foamable oil-in-water emulsified oil / fat composition which is light and refreshingly melts in the mouth, has a fresh feeling, and is excellent in production cost.

[0002]

2. Description of the Related Art Conventionally, a foaming oil-in-water emulsion composition used for decoration of cakes, cream puffs, ice creams, toppings and fillings of sweet breads, that is, whipped cream, bread dough, custard cream. It is known that creams used for processing and kneading in white sauce and the like are produced by skillfully combining a large number of emulsifiers, phosphates, thickening polysaccharides, stabilizers such as caseinate.

The purpose of adding these stabilizers is to improve the stability of the stock solution of the cream (the so-called "bote" prevention of plasticization of the cream), adjust the physical properties during whipping (whipped time, overrun), Stabilization of bubbles when the cream is foamed, prevention of water separation from whipped cream,
For example, it prevents the emulsion from being destroyed by heating during cooking. However, the addition of these stabilizers basically hinders the taste of the cream, that is, causes an astringent taste, a bad taste, an astringent taste, and a feeling of stickiness, and therefore has only a negative effect from the viewpoint of flavor. There is no such thing.

On the other hand, a method using caseinate and egg yolk oil in order to obtain a fresh texture like fresh cream without using stabilizers such as phosphates and citrates (Patent No. 32).
No. 06507), (JP-A-11-89531), a method using a specific fat and oil, caseinate, and egg yolk oil (Patent No. 320).
No. 6508) has been proposed, but the fact is that a large amount of caseinate and egg yolk oil (egg yolk lecithin) must be used as essential components as a stabilizer for adjusting the stability of the stock solution and the physical properties of the whip. It was

In view of the above situation, the present inventors have
Without the use of stabilizers designated as food additives,
At least one selected from the group consisting of an oil and fat component having a specific rising melting point, lactalbumin, egg white powder, and egg white, and one or more selected from the group consisting of milk fat globule membrane protein, egg yolk powder, and egg yolk. Method of combining
-45136), a method of combining oil and fat components having a specific solid fat amount (Japanese Patent Laid-Open No. 2002-34451). However, in the former, the lauric hardened oil and fat in the oil is 2 to
It was 20% by weight, and if the content was further increased, the stability of the undiluted solution, the artificial flowering property, and the melting in the mouth tended to be poor. In the latter case, the fat and oil used is 10% more than the SFC calculated from the SFC of each fat and oil at 20 ° C and its mixing ratio.
Although the mixed fats and oils exhibiting a low SFC as described above, the mixed fat and oils used in the present invention may be lower than SFC at 20 ° C. of individual fats and oils and SFC calculated from the mixing ratio, but the difference is less than 10%. Is.

[0006]

The object of the present invention is to provide a whipping property equivalent to that using a stabilizer, without using a stabilizer such as an emulsifier, a phosphate, a thickening polysaccharide, or a caseinate. A foaming oil-in-water type that is excellent in production cost because it is a foamy oil-in-water type emulsion composition that has workability, storability, and a light, refreshing melt in the mouth, and has a fresh feeling, and can be industrially used for mass production. It is intended to provide an emulsified oil and fat composition and an air-containing oil-in-water type oil and fat composition thereof.

[0007]

Means for Solving the Problems For the purpose of solving the above problems, the inventors of the present invention have diligently studied the formulation of a foamable oil-in-water emulsion composition and found that it contains a specific amount of protein, Further, the above problem can be solved by containing a specific oil / fat: water: sugar in a specific weight ratio, and further using a predetermined amount of a natural component that stabilizes the emulsion and a natural component that destabilizes the emulsion. It should be noted that, among the vegetable oils and fats, it has the best melting property in the mouth, and it has been found that the lauric oils and fats which are said to have excellent shape retention can be used without limitation, and thus the present invention is completed. I arrived.

That is, the first aspect of the present invention is that the foamable oil-in-water emulsified oil / fat composition contains 1.0 to 4.0% by weight of protein, saccharides of 10 to 55% by weight, and lauric type. Oil and fat containing 45% by weight or more of oil and fat: 20 to 50% by weight,
Water: 25 to 70% by weight, further lactalbumin,
0.05 to at least one selected from the group consisting of egg white powder and egg white and at least one selected from the group consisting of milk fat globule membrane protein, egg yolk powder and egg yolk, respectively.
TECHNICAL FIELD The present invention relates to a foamable oil-in-water type emulsified oil / fat composition characterized by containing 1.0% by weight.

The second aspect of the present invention is that the oil-in-water type emulsified composition described above is foamed, filled in a hermetically sealed container, and has good physical properties even when it is refrigerated and stored for a long period of time. Type emulsified oil and fat composition.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail. The protein in the present invention is not particularly limited, it is a protein that is usually used in foods, these proteins are milk, skim milk powder, unsalted butter, dairy products such as buttermilk powder, milk-derived lactalbumin and milk fat. It is contained in egg products such as globular membrane protein, egg yolk, egg white, egg yolk powder, and egg white powder. In the aerated oil-in-water emulsified oil / fat composition of the present invention, 1. 100 parts by weight of a mixed oil / water mixture containing 45% by weight or more of a saccharide: laurin-based oil / fat in a specific weight ratio makes the protein 1. It contains 0 to 4.0 parts by weight. If the protein content is less than 1.0 part by weight, the shape retention property is insufficient when whipped, and after whipped, the shape retention property becomes insufficient due to softening or hardening over time. To do. On the other hand, if the protein content exceeds 4.0 parts by weight, it becomes difficult to maintain the emulsion stability of the stock solution, and the viscosity may increase with time and the stock solution may be plasticized.

The fats and oils used in the present invention may be vegetable fats and oils and milk fats widely used for food. Specifically, coconut oil, rapeseed oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, vegetable oils and fats such as corn oil, or these hardened oils, transesterified oils, processed vegetable oils and fats such as fractionated oil, or butter, Milk fat derived from butter oil, milk and the like can be mentioned, and at least one or more of them is contained, but the feature is that lauric oil and fat are always contained in an amount of 45% by weight or more in the whole oil and fat. The content of lauric oil is 4
If the amount is less than 5% by weight, good melting in the mouth and quality excellent in temperature resistance may not be obtained. Examples of the lauric oils and fats include coconut oil, palm kernel oil, and oils and fats obtained by hardening or fractionating these and transesterifying.

The total amount of the mixed fats and oils to be used is 100 parts by weight of a mixture of fat and water containing 45% by weight or more of saccharide: laurin-based fat and oil in the total amount of fats and oils in a foamable oil-in-water emulsified fat and oil composition. Among them, it is 20 to 50 parts by weight. When the total amount of mixed fats and oils is less than 20 parts by weight, not only the shape retention property is poor when whipped, but the texture of fats and oils as a whipped cream may be lacked, while when it exceeds 50 parts by weight, the whipped cream may be deteriorated over time. Becomes harder,
The texture may worsen or it may be difficult to maintain the emulsion stability (plasticization of the stock solution).

Further, the SFC of the above fats and oils at 20 ° C.
S of 10% or less than SFC calculated from SFC of each oil and fat constituting the oil and fat at 20 ° C. and its mixing ratio.
It is characterized by showing FC. Conventionally, when the above-mentioned fats and oils were used, the undiluted solution was plasticized, but such a problem disappeared by blending the fats and oils: water: sugar ratio as in the present invention. The SFC as used herein refers to the solid fat content at a certain temperature of fats and oils. SFC of fats and oils
Can be easily measured with a solid oil and fat analyzer using general nuclear magnetic resonance, and the test oil and fat dissolved at 60 ° C for 30 minutes is cooled and solidified at 0 ° C for 30 minutes, and then at 10 ° C. After aging for 30 minutes, aging is performed at 20 ° C. for 30 minutes, and the measurement is performed according to a so-called quenching method.

The water used in the present invention is 100 parts by weight of a mixed oil / water mixture containing 45% by weight or more of saccharide: laurin-based oil / fat in a specific weight ratio in the foamable oil-in-water emulsified oil / fat composition. Of these, 25 to 70 parts by weight are contained. If the water content is less than 25 parts by weight, the whipped cream may become hard over time and the texture may worsen or it may be difficult to maintain the emulsion stability (plasticization of the undiluted solution), while 70 parts by weight When the amount is larger, not only the shape retention property is deteriorated when whipped, but also the texture of oil and fat as a whipped cream may be lacked.

The saccharides in the present invention refer to sugars generally used in foods, such as milk, whole fat milk, skim milk powder, and other lactose derived from milk solids, sucrose, glucose, fructose,
Examples thereof include maltose, oligotose, trehalose, reduced starch syrup, and various starch syrups, which are usually added to impart sweetness or enhance bacteriostatic properties after whipped the composition. In the present invention, a mixed oil / water mixture 1 containing 45% by weight or more of a saccharide: laurin-based oil / fat of a specific weight ratio in a foamable oil-in-water emulsified oil / fat composition in the entire oil / fat 1
It is indispensable to add 10 to 55 parts by weight of sugars out of 00 parts by weight in order to add 45% by weight or more of the lauric oil and fat to the whole oil and fat. When the added amount of saccharides is 10 to 55 parts by weight, stability of undiluted solution, flower-forming property, and melting in the mouth are not impaired even if the laurin-based oil and fat is contained in an amount of 45% by weight or more in the whole oil and fat. However, the optimum amount of addition is determined by the balance between the amount of oil and fat and the amount of water.

To date, the present inventors have already found that stabilizers such as emulsifiers, phosphates, thickening polysaccharides and caseinates play a role in bringing an oil-in-water emulsion composition into a stable emulsified state, and As a result of studying the role of foaming and exhibiting shape retention, the function of reducing the size of fat globules of the oil-in-water emulsion composition to maintain the stability of the stock solution, and the function of fine bubbles during foaming 2 of the function to smoothly emulsify while hugging
The point is important, and in order to control these two points, one or more selected from the group consisting of lactalbumin, egg white powder, and egg white as a natural component that stabilizes emulsion, and a natural component that destabilizes emulsion. It has been found that it can be suitably achieved by containing one or more selected from the group consisting of milk fat globule membrane protein, egg yolk powder and egg yolk (JP 2002-4).
5136).

Among the natural components used in the present invention, lactalbumin and milk fat globule membrane protein are contained in milk, whole milk powder, buttermilk powder, and the like, from which ultrafiltration, acid precipitation, etc. What is fractionated by the method is used. In the unfractionated form, it is difficult to obtain a remarkable effect because the contents of lactalbumin and milk fat globule membrane protein are small. Lactalbumin is a whey protein obtained by removing casein from milk protein, and a general one having a protein content of about 80% is suitable. Milk fat globule membrane protein refers to, for example, one fractionated from buttermilk and the like, and is not particularly limited, but the protein content is 35%, milk fat 5
%, A type having a strong emulsifying power is preferable. The egg white, egg white powder, egg yolk powder and egg yolk used in the present invention are not particularly limited and may be those whose heat resistance is improved by enzymatic decomposition, fractionation or other techniques. In addition, egg white powder and egg yolk powder are more preferable than egg white and egg yolk because they are less likely to rot and easy to use as a raw material. As the egg yolk component, a natural emulsifier or an intermediate thereof having a high degree of processing that has been separated and fractionated into egg yolk lecithin can be used, but this is not preferred because of high cost.

When the lauric oil and fat of the present invention is contained in an amount of 45% by weight or more in the whole oil and fat, lactalbumin, egg white powder and egg white are added to 100 parts by weight of the foamable oil-in-water emulsified oil and fat composition. It is essential to contain 0.05 to 1.0 part by weight of at least one selected from the group consisting of milk fat globule membrane protein, egg yolk powder and egg yolk, respectively. The former is an emulsion-stable component, and the latter is an emulsion-unstable component, which can be used by balancing the emulsion stability and the foaming time, but if the content is less than 0.05 parts by weight, the stock solution will be stable. There may be a problem in emulsification destruction control while wrapping fine air bubbles in the process of foaming and bubbling, while the addition amount is 1.0
If it exceeds the weight part, charring may occur during sterilization.

In the present invention, in addition to the above-mentioned composition, various kinds of seasonings, seasonings, starches and the like which do not impair the intention of the present invention may be contained without any problem.

The method for producing the foamable oil-in-water type emulsified oil / fat composition of the present invention is a method generally used in the industry, and there is no problem. For example, a specific natural component, milk solid content, and other raw materials are dissolved as an aqueous phase portion and an oil phase portion, respectively, and both are emulsified at around 60 ° C. Next, it is possible to sterilize according to a conventionally known method, but preferably, high temperature short time sterilization is performed. For example, steam is directly mixed into the emulsion of the foamable oil-in-water emulsified oil / fat composition, sterilized at 140 to 150 ° C. for about 4 seconds, and then excess water is flushed under reduced pressure, followed by homogenization with a homogenizer. It is possible to obtain a foamable oil-in-water type emulsified oil / fat composition by liquefying, cooling and filling in a container. In the cooling step, the aging time after cooling can be shortened by a technique such as pressure crystallization.

The foamable oil-in-water emulsified oil composition of the present invention is then whipped with a closed type continuous whipping machine such as Mondomix (Mondo Co.) or Turbomix (Aikosha Seisakusho) to obtain a so-called pillow. Fill it in a sealed container such as a bag and chill it at 0-10 ℃ or -15-30 ℃.
The air-containing oil-in-water emulsified oil / fat composition can be sold under frozen distribution. At the time of this whipping, it is also possible to quantitatively inject various taste materials and perform in-line mixing.

The foamable oil-in-water emulsified oil / fat composition prepared in this manner uses a stabilizer without using a stabilizer such as an emulsifier, a phosphate, a thickening polysaccharide and a caseinate. It has the same whipping, workability, and storability as those of the other products, and it has a light, refreshing melt in the mouth and a fresh feeling, and is also excellent in production costs.

[0023]

EXAMPLES The present invention will be described in detail below with reference to examples and comparative examples, but the present invention is not limited to the examples illustrated here. All percentages in the formulation are% by weight.
Indicates.

(Example 1) 13.0% of refined palm kernel oil
(SFC 40.1 at rising melting point 27.8 ° C, 20 ° C
), Hardened palm kernel oil (increasing melting point 36 ° C., SFC 77.7 ° C. at 20 ° C.) 21.5% at 65 ° C.
It melt | dissolved by and was set as the oil phase part. The SFC of this mixed fat and oil at 20 ° C. was 56.8%, and the individual 2
SF calculated from SFC and its mixing ratio at 0 ℃
C was 64.9% and the difference was 8.1%. On the other hand, 0.3% of egg white powder (the content of each component in the whole egg white powder is water: 4.6%, protein: 82.5%, lipid: 0.
4%, ash: 7.5%), egg yolk powder 0.2% (in the whole egg yolk powder, the content of each component is water: 3%, protein: 30.
3%, lipid: 61.8%, sugar: 1.5%, ash: 3.
4%), skim milk powder 2.0% (in the whole skim milk powder, the content of each component is water: 3.8%, protein: 34%, lipid: 1
%, Sugar: 53.3%, ash: 7.9%, lactalbumin: 0.7%), white sucrose 7.0%, trehalose 7.
0%, milk 49.0% (The content of each component in the whole milk is
Water content: 88.7%, protein: 2.9%, lipid: 3.2
%, Sugar: 4.5%, ash: 0.7%, lactalbumin: 0.11%, milk fat film protein: 0.0325%)
Was dissolved at 60 ° C. and preliminarily emulsified with the above oil phase. The total protein content of this emulsified oil / fat composition is 2.4.
%. This emulsion was sterilized at 145 ° C for 4 seconds, then homogenized at 6.0 MPa, and then at 5 ° C.
The mixture was cooled to a temperature and filled in a container to obtain a foamable oil-in-water emulsion composition.

The foamable oil-in-water emulsion composition was aged at 5 ° C. for 48 hours and then whipped with a 20Q mixer. The whipping time was 10 minutes and 15 seconds, and the whipping was completed at 115% overrun. The obtained cream has good physical properties as a chilled confectionery cream, with good texture and good artificial flower properties, no change in state during work, and no deformation or discoloration even when the decorated cake is thawed after frozen storage. It was a cream that was light and refreshing and melted in the mouth. Here, the overrun is a value represented by the following formula, and the same applies thereafter.

(Formula) Overrun (%) = (1 / specific gravity)
× 100-100

(Comparative Example 1) In Example 1, 7% of skim milk powder was added (the content of each component in the whole skim milk powder was water: 3.
8%, protein: 34%, lipid: 1%, sugar: 53.3
%, Ash: 7.9%) except that the oil-in-water emulsion composition was obtained in the same manner as in Example 1. The total protein content of this emulsified oil / fat composition was 4.2%. When this was operated in the same manner as in Example 1 and whipped,
Overrun reached 70% in 3-4 minutes whipping time, but the resulting cream became hard during decoration,
It was a cream that was not suitable for filling confectionery and bread with a lack of texture because of its insufficient shape retention. Further, when this oil-in-water emulsified oil / fat composition was refrigerated and stored, the viscosity tended to increase with time, which was industrially unsuitable for refrigerating and distribution.

(Example 2) Refined palm kernel oil 5% (SFC 40.1 ° C at a melting point of 27.8 ° C and 20 ° C), hardened palm kernel oil (SFC at a melting point of 36 ° C and 20 ° C)
(77.7 ° C.) 20% fat and oil were melted at 65 ° C. to obtain an oil phase part. The SFC of this mixed fat is 6 at 20 ° C.
The SFC was 8.2%, the SFC at 20 ° C. constituting the mixed fat and oil and the SFC calculated from the mixing ratio were 72%, and the difference was 3.8%. On the other hand, lactalbumin 0.3%, milk fat globule membrane protein 0.4%, buttermilk powder 4% (the content of each component in the whole buttermilk powder is water: 4%, protein: 31%, lipid: 7. Three
%, Sugar: 50.1%, ash: 7.6%, lactalbumin: 2%, milk fat film protein: 3.1%), white sucrose 5
%, Oligosaccharides 29% (sugar content in the total oligosaccharides: 72%,
Water content: 28%) and dextrin 1% were dissolved in residual water at 60 ° C. to preliminarily emulsify the water phase part and the oil phase part. This emulsion was sterilized at 145 ° C for 4 seconds and then homogenized at a pressure of 1
After treating with 0.0 MPa, the mixture was cooled to 5 ° C. and filled in a container to obtain a foamable oil-in-water emulsion composition.

This foamable oil-in-water emulsion composition was whipped in the same manner as in Example 1. When the whipping time was 15 minutes and 30 seconds, and the overrun was 147%, the whipping was completed. The cream thus obtained has good texture and shape retention as a cream for ordinary temperature confectionery / bread, has no change in the state during work, and does not lose its shape during normal temperature distribution, and is light and refreshing. It was a cream that melted in the mouth.

Comparative Example 2 An oil-in-water emulsion composition was obtained in the same manner as in Example 2, except that the milk fat globule membrane protein was removed. This is Example 1
When whipped by operating in the same manner as, whip time 1
The overrun reached 160% in 7 to 18 minutes, but the obtained cream had a light mouth-melting texture, but was not suitable because it lacked shape retention for filling in confectionery and bread making. .

Example 3 In Example 2, the foamable oil-in-water emulsion composition cooled to 5 ° C. was stored in a tank,
After aging, the mixture was whipped in a closed state with a continuous whipping machine so that the overrun was 120%, and the pill was filled in a pillow bag to obtain an air-containing oil-in-water composition.
This is a cream for cold-flowing confectionery / bread that has good shape retention and does not separate even after 2 months in the refrigerated state and 6 months in the frozen state. It is a light and refreshing cream that melts in the mouth. there were.

(Example 4) 22% of refined palm kernel oil (SFC 40.1 ° C at a melting point of 27.8 ° C and 20 ° C),
Hardened palm kernel oil (SF at melting point 36 ℃, 20 ℃
C77.7 ° C) 25%, hydrogenated soybean oil (increasing melting point 35 ° C,
An oil and fat composed of 5% of SFC (34.6 ° C at 20 ° C) was melted at 65 ° C to obtain an oil phase portion. 20 ℃ of this mixed fat
The SFC at 53.1% was 53.1%, the SFC at 20 ° C. constituting the mixed fat and oil and the SFC calculated from the mixing ratio were 59.2%, and the difference was 6.1%. On the other hand, lactalbumin 0.5%, egg white powder 0.2%
(The content of each component in the whole egg white powder is water: 4.6%,
Protein: 82.5%, lipid: 0.4%, ash: 7.5
%), Milk fat globule membrane protein 0.4%, egg yolk powder 0.1%
(The content of each component in the whole egg yolk powder is water: 3%, protein: 30.3%, lipid: 61.8%, sugar: 1.5%,
Ash content: 3.4%), skim milk powder 1% (in the whole skim milk powder, the content of each component is water: 3.8%, protein: 34%, lipid: 1%, sugar: 53.3%, ash content : 7.9%), glucose (anhydrous) 11%, maltose 8%, milk 20% (in the whole milk, the content of each component is water: 88.7%, protein:
2.9%, lipid: 3.2%, sugar: 4.5%, ash:
0.7%, lactalbumin: 0.11%, milk fat film protein: 0.0325%) were pre-emulsified with the water phase part and the above oil phase part dissolved in the residual water at 60 ° C. This emulsion has 14
After sterilizing at 5 ℃ for 4 seconds, homogenizing pressure 10.0M
After processing at Pa, it is cooled to 5 ° C and filled in a container,
A foamable oil-in-water emulsion composition was obtained.

This foamable oil-in-water emulsion composition was whipped in the same manner as in Example 1. The whipping time was 7 minutes and 45 seconds, and the whipping was completed at 100% overrun. The obtained cream had good texture and shape retention as a cream for ordinary temperature distributed confectionery / bread, and did not lose its shape during normal temperature distribution.It was a light and refreshing cream that melted in the mouth, It tended to become harder with time, the amount of oil and fat was too large, and a limit was felt in the ratio of oil and fat: (water + sugar).

Comparative Example 3 An oil-in-water emulsion composition was obtained in the same manner as in Example 3, except that lactalbumin and egg white powder were removed. When this was operated in the same manner as in Example 1 and whipped, an overrun of 75% was reached in a whipped time of 5 minutes, but the obtained cream became hard during the decoration, and the texture was left untouched. It was a cream that was not suitable for filling bread and was not suitable for shape retention. Further, when this oil-in-water emulsion composition was refrigerated and stored, the viscosity tended to increase with the passage of time, which was industrially unsuitable for refrigeration and distribution.

[0035]

EFFECTS OF THE INVENTION According to the present invention, in a foamable oil-in-water emulsion oil / fat composition, a stabilizer such as an emulsifier, a phosphate, a thickening polysaccharide, or a caseinate is not used, and a lauric stabilizer is contained in a compounded oil / fat. Containing 45% by weight or more does not impair the stability of undiluted solution, artificial flower properties, melt in the mouth, whipping, workability and shelf life are the same as those using the stabilizer, and it has a light, refreshing melt in the mouth and a fresh feeling. A foamable oil-in-water emulsified oil / fat composition excellent in production cost can be obtained. Also,
When this foamable oil-in-water emulsified oil-fat composition is whipped and filled in a sanitary manner, a light, refreshing, mouth-melting, air-containing oil-in-water composition that can be sold by refrigeration and freezing is obtained.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B025 LB21 LE03 LG13 LG14 LG26                       LG27 LG32 LG52 LG53 LK04                       LP11 LP12                 4B026 DC06 DG01 DG15 DL03 DL04                       DL07 DL08 DX04

Claims (2)

[Claims] 1. A foamable oil-in-water emulsified oil / fat composition containing 10 to 55:20 to 50:25 of a mixed oil / water containing 45% by weight or more of saccharide: laurin-based oil / fat in the total oil / fat.
Containing 100 parts by weight of the compounded in a weight ratio of ~ 70,
Further, the protein is contained in an amount of 1.0 to 4.0 parts by weight, and at least one or more selected from the group consisting of lactalbumin, egg white powder and egg white, and selected from the group consisting of milk fat globule membrane protein, egg yolk powder and egg yolk. 0.05 to 1.0 part by weight of each of the above-mentioned oils and fats.
A foamable oil-in-water emulsified oil / fat composition characterized in that the SFC at 0 ° C. shows an SFC of less than 10% than the SFC at 20 ° C. of each oil / fat constituting the mixed oil / fat and the SFC calculated from the mixing ratio thereof. object. 2. An air-containing oil-in-water oil / fat composition for refrigerating / freezing, which is foamed and filled in a hermetically sealed container.