JP2008035743A - Foamable oil-in-water type emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified oil and fat composition reduced in trans acid content, and satisfying basic phsycality such as liquid stability, whipping phsycality, working property and shape retainability, and sensory property such as meltability in the mouth and flavor. <P>SOLUTION: The foamable oil-in-water type emulsified oil and fat composition is obtained by using an oil and fat composition containing ≤3 wt.% of trans acid content based on the whole of the oil and fat composition and 60-100 wt.% of random interesterification oil based on the whole of the oil and fat composition, containing 20-30 wt.% of ≤12C saturated fatty acid and 30-40 wt.% of ≥14C saturated faty acid as a constituent fatty acid of the random interesterification oil, containing 50-65 wt.% of the saturated fatty acid in total, and containing ≤1 wt.% of linolenic acid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a foamable oil-in-water emulsified oil / fat composition having a reduced trans acid content and excellent basic physical properties such as liquid stability, whipping properties, workability, and shape retention, and sensory properties such as mouth melting and flavor. .

  Whipping cream used for cake topping, nappe, etc. maintains a fluid state until just before whipping, and once it is whipped, the emulsification breaks down quickly and takes a whipped structure. It is an oil-in-water emulsified fat composition. The whip structure is a structure in which normally dispersed fat globules aggregate to form a three-dimensional structure by embedding bubbles, and are greatly affected by the fats and oils constituting the fat sphere. Fats and oils used as raw materials for this foamable oil-in-water emulsified oil and fat composition are triglycerides in which fatty acid and glycerin are ester-bonded, and the characteristics of each fat and oil are determined by the type and position of the bound fatty acid. Is done. The trans fatty acid is a geometric isomer of a cis unsaturated fatty acid, and trans elaidic acid is well known as a geometric isomer of oleic acid, which is a cis unsaturated fatty acid. In recent years, the effect of trans fatty acids on human health has been regarded as a problem, and in Canada, Denmark, and the United States, there are already active moves to restrict intake such as requiring labeling on food. In Japan, food labeling has not been required, but it is desirable to reduce the content as much as possible. Although trans-type fatty acids are contained in milk fat and the like in a few percent even in the natural world, most of them are produced when hardening animal and vegetable fats and oils containing a large amount of unsaturated fatty acids. In a foamable oil-in-water emulsified oil / fat composition such as whipped cream, the oil / fat in the dispersed oil droplets is sufficiently crystallized at a relatively low temperature (generally 3 to 10 ° C.) during whipping. It is indispensable for forming the whip structure, and when it is eaten, melting of the mouth becomes worse unless the fats and oils that are crystallized quickly around the body temperature are dissolved. In order to achieve both whipped physical properties and mouth melting in this way, conventionally, a low melting point fraction obtained by fractionating solid vegetable oil such as rapeseed oil, soybean oil, corn oil, or solid oil such as palm oil, In many cases, the solid fat content is adjusted and used, and a lot of trans fatty acids are inevitably contained. Examples of fats and oils that are low in trans-type fatty acids, have a sufficient solid fat content at low temperatures, and have excellent sensory characteristics such as mouth melting, include lauric fats and oils. The foamable oil-in-water emulsified oil / fat composition has poor liquid stability, so fluidity may decrease due to vibration during transportation, or a scumming phenomenon may occur easily after whipping. There was a drawback that the amount used in the composition was limited. For this reason, it has been very difficult to reduce the trans acid content while satisfying the liquid stability, whipping properties and sensory characteristics of the foamable oil-in-water emulsified oil and fat composition.

As a development of a foamable oil-in-water emulsified oil / fat composition having a reduced trans acid content, an invention relating to a foamable oil-in-water emulsified oil / fat composition having a reduced trans acid content has been made (Patent Document 1). However, since it is essential to use monoglyceride and liquid diglyceride having an unsaturated fatty acid content of 80% by weight or more, the production process is complicated and difficult in terms of cost. Furthermore, even if this invention is used, it is required for whipped cream. It is not possible to satisfy all the required qualities such as emulsification stability, whipping properties and sensory characteristics. That is, in the foamable oil-in-water emulsified oil / fat composition, there is currently no transacid content, excellent liquid stability, good whipping properties, and excellent sensory characteristics.
JP 2004-141156 A

  To provide a foamable oil-in-water emulsified oil and fat composition having a low trans acid content and satisfying basic physical properties such as liquid stability, whipping properties, workability and shape retention, and sensory properties such as mouth melting and flavor.

  In order to solve the above problems, the present inventors have reduced random transesterification as a method for reducing the trans acid content in an oil and fat composition as much as possible and obtaining an oil and fat suitable for a foamable oil-in-water emulsified oil and fat composition. As a result of paying attention and carrying out earnest research, the saturated fatty acid content of 12 or less carbon atoms is made into a specific amount among the constituent fatty acids of the random transesterified oil, and the saturated fatty acid content of 14 or more carbon atoms is made into a specific amount. The fat composition containing a specific amount of random transesterified oil having a specific amount of fatty acid and a specific amount of linolenic acid has a trans acid content of 3% by weight or less, and the fat composition is used as a raw material. As a result, it was found that the problem can be solved, and the present invention has been completed.

  That is, the first of the present invention is an oil and fat composition having a trans acid content of 3% by weight or less in the entire oil and fat composition, and containing 60 to 100% by weight of random transesterified oil in the entire oil and fat composition, As a constituent fatty acid of the transesterified oil, 20 to 30% by weight of a saturated fatty acid having 12 or less carbon atoms is contained, 30 to 40% by weight of a saturated fatty acid having 14 or more carbon atoms is contained, and 50 to 50% in total of saturated fatty acids. The present invention relates to a foamable oil-in-water emulsified oil / fat composition comprising an oil / fat composition containing 65% by weight and containing 1% by weight or less of linolenic acid. In a preferred embodiment, in the whole foamable oil-in-water emulsified oil / fat composition, the oil / fat composition is 35 to 50% by weight, the emulsifier is 0.1 to 1.0% by weight, and the protein is 0.1 to 10.0% by weight. The foamable oil-in-water emulsified oil / fat composition according to claim 1, comprising:

  According to the present invention, there is provided a foamable oil-in-water emulsified oil / fat composition having reduced trans acid content and satisfying basic physical properties such as liquid stability, whipping properties, workability, shape retention, and sensory characteristics such as mouth melting and flavor. It became possible to provide.

  Hereinafter, the present invention will be described in more detail. The oil and fat composition of the present invention preferably has a trans acid content of 3% by weight or less in the whole oil and fat composition, and contains 60 to 100% by weight of random transesterified oil in the whole oil and fat composition. In the present invention, fats and oils for food can be appropriately mixed and used as long as the trans acid content is within a range not exceeding 3% by weight in the entire fat and oil composition. The oils and fats for food mentioned here are vegetable oils such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, soybean oil, sunflower oil, safflower oil, olive oil, milk fat, beef fat, Examples include animal fats such as pork fat and fish oil. Those that have undergone processing treatments such as curing, fractionation, and transesterification can also be used, but in order to reduce the amount of transacid as much as possible, no curing treatment was performed or extreme curing treatment was performed. The oil and fat is used as a raw material, and the trans-acid content of the finally obtained oil and fat composition is preferably 3% by weight or less, more preferably 1% by weight or less in the whole oil and fat composition. It is preferable to obtain the effect.

  Examples of the saturated fatty acid having 12 or less carbon atoms that is a constituent fatty acid of the random transesterified oil of the present invention include butyric acid, caproic acid, caprylic acid, capric acid, lauric acid, and the like, and at least one selected from these groups In terms of flavor, lauric acid is preferably used. Examples of sources of these fatty acids include coconut oil, palm kernel oil, and / or fractionated oils thereof, and / or hydrogenated oils thereof. The content of saturated fatty acid having 12 or less carbon atoms is preferably in the range of 20 to 30% by weight in the entire random transesterified oil, and if it is less than 20% by weight, the cooling sensation may be lost in terms of melting in the mouth, and 30% by weight. If it is more than%, the texture of the whipped foamable oil-in-water emulsified oil / fat composition becomes poor, and it may be easily squeezed.

  Examples of the saturated fatty acid having 14 or more carbon atoms, which is a constituent fatty acid of the random transesterified oil of the present invention, include myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like, and at least one selected from these groups Species can be used, but palmitic acid and stearic acid are preferred. Sources of these fatty acids include palm oil, rapeseed oil, cottonseed oil, corn oil, soybean oil, sunflower oil, safflower oil, and / or fractionated oils thereof and / or hardened oils thereof. . The content of saturated fatty acids having 14 or more carbon atoms is preferably in the range of 30 to 40% by weight in the entire random transesterified oil, and the foamed oil-in-water emulsified oil / fat composition whipped to have a content of less than 30% by weight May become weak and the shape retention property may be inferior, and if it exceeds 40% by weight, the melt in the mouth may become heavy.

  Moreover, it is preferable that the total amount of the saturated fatty acid contained in the random transesterified oil of the present invention is in the range of 50 to 65% by weight in the entire random transesterified oil. If it is less than 50% by weight, the whipped foamable oil-in-water emulsified oil / fat composition may be weakened and the shape-retaining property may be inferior.

  The linolenic acid contained in the random transesterified oil of the present invention is an unsaturated fatty acid having 18 carbon atoms and having 3 unsaturated bonds. In the present invention, the linolenic acid content is 1% by weight or less in the entire random transesterified oil. It is preferable that When the linolenic acid content exceeds 1% by weight, for example, when a whipped foamable oil-in-water emulsified oil and fat composition is topped on a cake or the like and refrigerated for several days in a showcase, it is caused by irradiation with a fluorescent lamp. Oils and fats in the foamy oil-in-water emulsified oil and fat composition may oxidize and cause taste nuisance. This phenomenon was particularly noticeable in fats and oils subjected to random transesterification.

  The random transesterification oil in the present invention can be performed using a conventional method. For example, sodium methylate, sodium ethylate or the like is used as an alkali catalyst, and 0.01 to 1 part by weight is added to 100 parts by weight of the raw oil and fat to cause a random transesterification reaction. It can be obtained by coordinating.

  A foamable oil-in-water emulsified oil / fat composition is prepared using the oil / fat composition of the present invention. In addition to the oil / fat composition, it is preferable to use a protein and an emulsifier, and further increase the viscosity as necessary. Polysaccharides, saccharides, salts, coloring agents, fragrances and the like can be used.

  The protein of the present invention is not particularly limited as long as it can be used in foods, but a protein derived from milk is preferable in terms of flavor, and examples of the source of milk-derived protein include raw milk and whole fat concentrate. Milk, whole milk powder, skim milk, skim milk powder, butter milk, butter milk powder, whey, whey powder, fresh cream, sweetened condensed milk, sugar-free condensed milk, butter, yogurt, cheese, casein protein, whey protein, UF membrane and ions Examples include proteins separated and fractionated by exchange resin treatment, and salts of milk proteins such as sodium caseinate. At least one protein selected from these groups is used. The protein content is preferably in the range of 0.1 to 10.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. If the amount is less than 0.1% by weight, the emulsification may become unstable. If the amount is more than 10.0% by weight, the resulting oil-in-water emulsified oil composition may become too viscous to cause production problems.

  The emulsifier of the present invention is not particularly limited as long as it is an emulsifier for food. For example, sucrose fatty acid ester, lecithin, lecithin derivative, glycerin fatty acid ester, monoglycerin fatty acid ester derivative, polyglycerin fatty acid ester, sorbitan fatty acid ester , Propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and the like, and at least one selected from these groups is used. The emulsifier content is preferably in the range of 0.1 to 1.0% by weight in the entire foamable oil-in-water emulsified oil / fat composition. If the amount is less than 0.1% by weight, the emulsification may become unstable or the desired whipped physical properties may not be obtained. If the amount is more than 1.0% by weight, the flavor and cost may not be preferable.

  Examples of the thickening polysaccharide of the present invention include guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, gellan gum, locust bean gum, gum arabic and CMC, and at least one selected from these groups. Seeds can be used.

  Examples of the saccharide of the present invention include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol and the like, and at least one selected from these groups can be used.

  Examples of the salt of the present invention include sodium salt of phosphoric acid, potassium salt or sodium salt of citric acid, and at least one selected from these groups can be used.

  In addition, the colorant, flavor, and the like of the present invention are not particularly limited as long as they are for foods, but can be used as necessary.

  The production method of the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited and can be produced by an existing method, and is exemplified below. First, an oil-based raw material such as an oil-soluble emulsifier is mixed with a random transesterified oil having a specific composition obtained by an existing method, and heated and dissolved at 50 to 80 ° C., a water-soluble emulsifier and a protein, Preliminarily emulsifying a water phase portion obtained by stirring and dissolving an aqueous raw material such as salt in warm water of 50 to 70 ° C., and then performing usual treatments such as homogenization, sterilization, homogenization, cooling, and aging. A foamable oil-in-water emulsified oil / fat composition can be obtained.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Viscosity evaluation method>
Viscosity was measured using a B-type viscometer. It carried out on the conditions of 60 rpm using 2 rotors.

<Liquid stability evaluation method>
The liquid stability was defined as the time required for fluidity to disappear by adding 60 g of a foamable oil-in-water emulsified oil / fat composition to a 100 cc beaker and stirring the mixture with a stirring blade having a diameter of 4 cm at 120 rpm.

<Whipping time evaluation method>
For whipping time, 4 kg of foamable oil-in-water emulsified oil and fat composition and 400 g of granulated sugar are placed in a can-to-mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.), whipped under high-speed stirring conditions (317 rpm), and topped The time required to reach an appropriate hardness was set.

<Overrun evaluation method>
The overrun is a percentage of the air contained in the whipped foamable oil-in-water emulsified oil / fat composition, and was determined by the following formula. [(Foamable oil-in-water emulsified oil / fat composition of a constant volume) − (Foamable oil-in-water emulsified oil / fat composition after a fixed volume)] ÷ (Floamable oil-in-water type after a fixed volume of whipped) Emulsified oil / fat composition) × 100.

<Texture evaluation method>
The texture of the whipped foamable oil-in-water emulsified oil / fat composition was observed with a squeezed bag to observe the surface state, ◎: smooth and extremely good, ○: good, △: somewhat rough, × : Evaluated as a rough and undesirable state.

<Method for evaluating shape retention>
The shape retention was observed after whipped foamed oil-in-water emulsion was held at 15 ° C. for 24 hours, ◎: no shape loss, ○: slightly out of shape, Δ: slightly out of shape Out of shape, x: evaluated as a state in which the shape was lost and the original shape was not retained.

<Melting evaluation method>
Sensory evaluation of melting in the mouth is carried out by 8 expert panelists. ◎: Very smooth and fresh with a strong texture, ◯: Smooth and pleasant with a fresh texture, △: Slightly heavy and fresh. Slightly weak and not so preferable, x: Evaluation was made because the mouthfeel was heavy and the fresh feeling was weak and not preferable.

<Flavor evaluation method>
Sensory evaluation of flavor was conducted by 8 expert panelists. ◎: Very good with no astringent taste or bad taste like oil damaged, ○: Very good with no astringent taste or bad taste like oil damaged, Δ: Astringent taste and disgusting feeling that the oil was damaged is somewhat unfavorable, and ×: Evaluation was made as being unfavorable because the astringent taste and taste that the oil was damaged was strong and unfavorable.

<Flavor evaluation method after light irradiation>
The light irradiation test is carried out by holding a whipped foamable oil-in-water emulsified oil / fat composition at 5 ° C. and irradiating it with a fluorescent lamp for 48 hours from a close distance. The sensory evaluation of the flavor is the same as the flavor evaluation method The method was evaluated. The intensity of light irradiation in this experiment was 9000 lux.

(Manufacture example 1) Preparation of the fat composition 1 According to the mixing | blending of Table 1, the fat composition 1 was produced as follows. Raw material fats and oils were charged into a random reaction vessel, heated with stirring under reduced pressure, and dehydrated until reaching 90 ° C. and 30 mmHg. Next, 0.2 parts by weight of sodium methylate was added to 100 parts by weight of the raw oil and fat, and reacted at 90 ° C. for 30 minutes in a nitrogen stream with stirring. After adding 90 ° C. warm water to the oil layer and stirring, so-called warm water washing was performed by allowing to stand and separating the oil layer and the aqueous layer. Washing with warm water was repeated until the pH of the separated aqueous layer was 8 or less, and then heating was performed while stirring under reduced pressure, followed by dehydration until reaching 90 ° C. and 30 mmHg. Next, 2 parts by weight of the activated clay was added to 100 parts by weight of the raw oil and fat, stirred under reduced pressure and subjected to a decolorization reaction for 30 minutes, then filtered to remove the activated clay, and then at 250 ° C. and 2 mmHg for 60 minutes. The oil and fat composition 1 was obtained by deodorizing.

(Production Example 2) Production of Oil and Fat Composition 2 An oil and fat composition 2 was obtained in the same manner as in Production Example 1 except for the composition of the raw material oil and fat shown in the composition of Table 1.

(Production Example 3) Preparation of Oil and Fat Composition 3 An oil and fat composition 3 was obtained in the same manner as in Production Example 1 except that the raw material oil and fat shown in Table 1 were mixed.

(Manufacture example 4) Preparation of the fats and oils composition 4 According to the mixing | blending of Table 1, the fats and oils composition 4 was obtained by heating-dissolving raw material fats and oils until it reached 70 degreeC, and mixing.

(Production Example 5) Preparation of Oil and Fat Composition 5 An oil and fat composition 5 was obtained in the same manner as in Production Example 1 except that the raw material oil and fat shown in Table 1 were mixed.

(Manufacture example 6) Preparation of the oil-fat composition 6 Except the mixing | blending of the raw material fats and oils shown in the mixing | blending of Table 1, it carried out similarly to the manufacture example 1, and obtained the fat-and-oil composition 6.

(Manufacture example 7) Preparation of oil-fat composition 7 The oil-fat composition 7 was obtained like manufacture example 1 except the mixing | blending of the raw material fats and oils shown in the mixing | blending of Table 1.

(Manufacture example 8) Manufacture of fats and oils composition 8 Except the mixing | blending of the raw material fats and oils shown to the mixing | blending of Table 1, it carried out similarly to the manufacturing example 1, and obtained the fats and oils composition 8.

(Manufacture example 9) Preparation of the oil-fat composition 9 Except the mixing | blending of the raw material fats and oils shown in the mixing | blending of Table 1, it carried out similarly to the manufacture example 1, and obtained the fat-and-oil composition 9.

(Manufacture example 10) Preparation of the fats and oils composition 10 Except the mixing | blending of the raw material fats and oils shown in the mixing | blending of Table 1, it carried out similarly to the manufacturing example 1, and obtained the fats and oils composition 10.

(Manufacture example 11) Preparation of the fats and oils composition 11 Except the mixing | blending of the raw material fats and oils shown in the mixing | blending of Table 1, it carried out similarly to the manufacturing example 1, and obtained the fats and oils composition 11.

(Example 1) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 1 According to the formulation in Table 2, a foamable oil-in-water emulsified oil / fat composition was produced as follows. Oil and fat composition 1 (increased melting point 29.1 ° C.) 45 parts of oil and fat is heated and dissolved, and then 0.2% soybean lecithin, 0.1% stearic acid monoglyceride, and sucrose stearate (HLB1) are added. And heated to 65 ° C. to obtain an oil phase part. On the other hand, 5.0 parts of skim milk powder is dissolved in warm water at 60 ° C., and 0.2% sucrose stearate (HLB10) and 0.1% sodium polyphosphate are added and dissolved therein to adjust the aqueous phase part. did. This aqueous phase was pre-emulsified with the previous oil phase. This emulsion is treated at a homogenization pressure of 5.0 MPa, then sterilized by a direct steam injection sterilizer at 142 ° C. for 4 seconds, treated again at a homogenization pressure of 5.0 MPa, and then a plate type. It cooled to 5 degreeC with the cooler, it filled with the container, and the foamable oil-in-water type emulsified oil-fat composition was obtained. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and then whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whip was completed at 105% over the second. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 2. The whipped foamable oil-in-water emulsified oil / fat composition has good texture, has good artificial properties, has no change in state during work, has good physical properties, has a light and refreshing mouth melt and a fresh feeling. When the whipped foamable oil-in-water emulsified oil and fat composition was irradiated with a fluorescent lamp in a refrigerator at 5 ° C. for 48 hours and subjected to sensory evaluation, no astringency or taste was felt at all, and a fresh feeling immediately after whipping was maintained. Was. The liquid stability was excellent for 60 minutes or more.

(Comparative Example 1) Preparation of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 4 Except that the oil / fat composition to be blended was changed to oil / fat composition 4 (rising melting point 33.4 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. When the obtained foamable oil-in-water emulsified oil and fat composition was aged at 5 ° C. for 72 hours, the liquid stability was extremely inferior at 3 minutes 30 seconds. When whipping was performed using a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.), the whipping was completed at a whipping time of 3 minutes and 6 seconds and an overrun of 52%. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 2. The whipped foamable oil-in-water emulsified oil / fat composition had a rough surface, poor texture, heavy melt in the mouth, and no fresh feeling.

(Comparative example 2) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 5 Except that the oil / fat composition to be blended was changed to oil / fat composition 5 (increased melting point 27.9 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. The obtained whipped foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Mixer Co., Ltd.). The whipping was completed with an overrun of 123% for 13 minutes. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 2. The whipped foamable oil-in-water emulsified oil / fat composition had good flower-forming properties, but melted in the mouth had a weak cooling feeling and a fresh feeling was not felt.

(Comparative example 3) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 6 Except that the oil / fat composition to be blended was changed to oil / fat composition 6 (rising melting point 26.1 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whipping time was 4 minutes and 12 seconds. The whip was over at 91% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 2. The whipped foamable oil-in-water emulsified oil / fat composition had a rough surface and a poor texture.

(Comparative example 4) Preparation of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 7 Except that the oil / fat composition to be blended was changed to oil / fat composition 7 (rising melting point 34.5 ° C) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whip was over at 121% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 2. The whipped foamable oil-in-water emulsified oil / fat composition had good flower-forming properties, but it melted in the mouth and was neither felt cool nor fresh.

(Example 2) Preparation of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 2 According to the composition of Table 3, a foamable oil-in-water emulsified oil / fat composition was prepared as follows. Oil and fat comprising 42 parts of oil and fat composition 2 (rising melting point 28.5 ° C.) is heated and dissolved, and 0.2% soybean lecithin and 0.1% sorbitan fatty acid ester are added thereto and heated to 65 ° C. to obtain oil. Aibe. On the other hand, 5.0 parts of skim milk powder was dissolved in warm water at 60 ° C., and sucrose stearate ester (HLB8) 0.2%, polyglycerin fatty acid ester (HLB11.6) 0.1%, sodium metaphosphate 0 .1% was added and dissolved to adjust the aqueous phase. This aqueous phase was pre-emulsified with the previous oil phase. This emulsion is treated at a homogenization pressure of 5.0 MPa, then sterilized by a direct steam injection sterilizer at 142 ° C. for 4 seconds, treated again at a homogenization pressure of 5.0 MPa, and then a plate type. It cooled to 5 degreeC with the cooler, it filled with the container, and the foamable oil-in-water type emulsified oil-fat composition was obtained. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and then whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whip was over at 99% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 3. The whipped foamable oil-in-water emulsified oil / fat composition has good texture, has good artificial properties, has no change in state during work, has good physical properties, has a light and refreshing mouth melt and a fresh feeling. When the whipped foamable oil-in-water emulsified oil and fat composition was irradiated with a fluorescent lamp in a refrigerator at 5 ° C. for 48 hours and subjected to sensory evaluation, no astringency or taste was felt at all, and a fresh feeling immediately after whipping was maintained. Was. The liquid stability was excellent for 60 minutes or more.

(Comparative example 5) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 8 Except that the oil / fat composition to be blended was changed to oil / fat composition 8 (rising melting point 20.1 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 2. The resulting foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whip was over at 102% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 3. The whipped foamable oil-in-water emulsified oil / fat composition had good flower-forming properties, but had poor shape retention, water-dissolving in the mouth, and was neither felt cool nor fresh.

(Comparative example 6) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 9 Except that the oil / fat composition to be blended was changed to oil / fat composition 9 (rising melting point 28.4 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 2. The resulting foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Mixer Co., Ltd.). The whip was over at 118% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 3. The whipped foamable oil-in-water emulsified oil / fat composition had good flower-forming properties, but lacked a cool feeling of melting in the mouth and a fresh feeling was not felt. When the whipped foamable oil-in-water emulsified oil / fat composition was irradiated with a fluorescent lamp for 48 hours in a refrigerator at 5 ° C. and subjected to sensory evaluation, it was not preferable because a taste of oxidization of the oil / fat was felt.

(Example 3) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 3 According to the formulation of Table 4, a foamable oil-in-water emulsified oil / fat composition was produced as follows. Fat and oil comprising 38 parts of oil and fat composition 3 (increased melting point 30.4 ° C.) was heated and dissolved, and 0.25% soybean lecithin and 0.1% polyglycerin fatty acid ester (HLB 2.6) were added thereto to 65 ° C. To obtain an oil phase part. On the other hand, 5.0 parts of buttermilk powder was dissolved in warm water at 60 ° C., and 0.2% of polyglycerol fatty acid ester (HLB11.6) was added and dissolved therein to adjust the aqueous phase part. This aqueous phase was pre-emulsified with the previous oil phase. This emulsion is treated at a homogenization pressure of 2.0 MPa, then sterilized by a direct steam injection sterilizer at 142 ° C. for 4 seconds, treated again at a homogenization pressure of 5.0 MPa, and then a plate type. It cooled to 5 degreeC with the cooler, it filled with the container, and the foamable oil-in-water type emulsified oil-fat composition was obtained. The resulting foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and then whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Mixer Co., Ltd.). The whip was over at 112% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 4. The whipped foamable oil-in-water emulsified oil / fat composition has good texture, has good artificial properties, has no change in state during work, has good physical properties, has a light and refreshing mouth melt and a fresh feeling. When the whipped foamable oil-in-water emulsified oil and fat composition was irradiated with a fluorescent lamp in a refrigerator at 5 ° C. for 48 hours and subjected to sensory evaluation, no astringency or taste was felt at all, and a fresh feeling immediately after whipping was maintained. Was. The liquid stability was excellent for 60 minutes or more.

(Comparative example 7) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 10 Except that the oil / fat composition to be blended was changed to oil / fat composition 10 (rising melting point 26.5 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 3. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whipping time was 7 minutes 47 seconds. The whip was over at 105% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 4. The foamed oil-in-water emulsified oil / fat composition that had been whipped had no problems in terms of flower-forming property, shape-retaining property, and meltability in the mouth, but was subjected to a sensory evaluation after a light irradiation test. It was felt and was not preferable.

(Comparative Example 8) Production of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 11 Except that the oil / fat composition to be blended was changed to oil / fat composition 11 (rising melting point 21.1 ° C.) A foamable oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 3. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whip was over at 95% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 4. The whipped foamable oil-in-water emulsified oil / fat composition had good flower-forming properties but was unfavorable because of poor shape retention.

(Example 4) Preparation of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 3 According to the composition of Table 5, a foamable oil-in-water emulsified oil / fat composition was prepared as follows. The same method as in Example 3 except that the amount of the oil / fat composition 3 (rising melting point 30.4 ° C) was changed to 25 parts and 13 parts of palm kernel oil (rising melting point 27.6 ° C) was further added. A foamable oil-in-water emulsified oil / fat composition was obtained. The obtained foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Blender Co., Ltd.). The whipping time was 6 minutes 21 seconds. The whip was over at 92% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 5. The whipped foamable oil-in-water emulsified oil / fat composition is slightly inferior in texture, but has good physical properties with no flowering and no change in state during work, and has a light and refreshing mouth melt and a fresh feeling. . When the whipped foamable oil-in-water emulsified oil and fat composition was irradiated with a fluorescent lamp in a refrigerator at 5 ° C. for 48 hours and subjected to sensory evaluation, no astringency or taste was felt at all, and the fresh feeling immediately after whipping was maintained. It was. The liquid stability was excellent for 60 minutes or more.

(Comparative Example 9) Preparation of foamable oil-in-water emulsified oil / fat composition using oil / fat composition 3 The amount of oil / fat composition 3 (increased melting point 30.4 ° C) was changed to 20 parts, and palm kernel oil was further added. A foamable oil-in-water emulsified oil and fat composition was obtained in the same manner as in Example 3 except that 18 parts (increased melting point 27.6 ° C.) were blended. The resulting foamable oil-in-water emulsified oil / fat composition was aged at 5 ° C. for 72 hours and whipped with a can-to-mixer (model number: CS-20, manufactured by Kanto Mixer Co., Ltd.). The whip was over at 77% overrun. About the obtained whipped foamable oil-in-water emulsified oil / fat composition, viscosity, liquid stability, whipping time, overrun, texture, shape retention, flavor, melt in mouth, and flavor after light irradiation were evaluated. The results are summarized in Table 5. The whipped foamable oil-in-water emulsified oil / fat composition is not preferred because of poor texture.

Claims (2)

  The trans-acid content is 3% by weight or less in the whole oil / fat composition, and the oil / fat composition contains 60 to 100% by weight of the random transesterified oil in the whole oil / fat composition. As a constituent fatty acid, 20 to 30% by weight of a saturated fatty acid having 12 or less carbon atoms, 30 to 40% by weight of a saturated fatty acid having 14 or more carbon atoms, and 50 to 65% by weight in total of saturated fatty acids. A foamable oil-in-water emulsified oil / fat composition comprising an oil / fat composition containing 1% by weight or less of linolenic acid.   In the whole foamable oil-in-water emulsified oil and fat composition, 35 to 50% by weight of the oil and fat composition, 0.1 to 1.0% by weight of the emulsifier and 0.1 to 10.0% by weight of the protein are contained. The foamable oil-in-water emulsified oil / fat composition according to claim 1.