JP2008142012A - Oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition having low gravity, good meltability in mouth and oil-off resistance, suitable for raw material oil and fat for air bubble-containing water-in-oil emulsified oil and fat, and also slightly containing saturated fatty acid and trans fatty acid. <P>SOLUTION: The oil and fat composition is a composition containing saturated triacylglyceride and di-unsaturated glyceride, and has ≥2.2 of a solid fat content (X) at 25°C for 30 min, ≤4 of a solid fat content (Y) at 35°C for 1 min, and a ratio of X to Y (X/Y) of ≥0.8. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition, and more particularly to an oil / fat composition suitable as a raw oil / fat for shortening, a water-in-oil emulsion and a water-in-oil emulsion containing bubbles.

  Water-in-oil emulsions have the advantage that they have a long shelf life at room temperature because the outer phase is an oil phase. Using this feature, they are often used as filling materials for bread and confectionery. And the bubble containing water-in-oil type emulsion which made this emulsion contain bubbles by whipping etc. is used similarly as a butter cream etc.

  As a raw material fat for a water-in-oil emulsion or a bubble-containing water-in-oil emulsion, a mixture of solid fat that is solid at room temperature and liquid oil that is liquid at room temperature is usually used. At that time, if a large amount of solid fat is blended, the oil-off resistance is improved, but the melting in the mouth is worsened. On the other hand, when the liquid oil is mixed in a large amount, the oil is easily melted off although the mouth melts well.

  Saturated fatty acids that are usually abundant in solid fat cause cholesterol and neutral fat when excessively consumed, so it is preferable to reduce saturated fatty acids in the oil and fat composition. Therefore, when the blending of the liquid oil with a small amount of saturated fatty acid is increased, the oil-off resistance is deteriorated as described above.

  As a method to improve oil-off resistance, there is the use of hardened oils and fats obtained by hydrogenating fish oil, vegetable oil, etc., and hardened oils and fats improve the foaming properties of cream oils and make fine crystals. Is commonly used from. However, the hydrogenation treatment produces non-naturally occurring trans acids (also referred to as trans fatty acids) in an amount of about 10 to 50% by weight in the constituent fatty acids, excluding extremely hardened fats and oils. In recent years, there are not a few experts who point out adverse effects on health, and therefore reduction of trans acid is required.

As a method for improving the dissolution of a water-in-oil emulsion, a fat or oil containing a specific amount of a mixed acid group triacylglyceride of specific long-chain and medium-chain fatty acids and unsaturated fatty acids (Patent Document 1), random transesterified creaming The oil with improved properties (Patent Document 2) and the like has been studied. Moreover, as a fat and oil composition for emulsified fats and oils with a low trans acid content, blending of high melting point fats and oils (Patent Document 3), blending fats and fats obtained by transesterification of palm soft part oil and extremely hardened fats and oils (Patent Document 4) Etc. are being studied.
JP 2003-204753 A Japanese Patent Laid-Open No. 2005-60614 Japanese Patent Laid-Open No. 2001-39983 JP 2006-115724 A

  However, none of the above-mentioned inventions is satisfactory as an oil / fat composition having a good mouth-melting feeling while maintaining oil-off resistance. Furthermore, an oil / fat composition having the above-mentioned properties and a reduced saturated fatty acid content and reduced trans acid content has not been obtained.

  Accordingly, an object of the present invention is to provide an oil / fat composition suitable as a raw oil / fat for a water-in-oil emulsion excellent in oil-off resistance at room temperature and a mouth-melting feeling.

  Another object of the present invention is to provide an oil and fat composition having a low saturated fatty acid content and a low trans acid content.

  As a result of intensive studies on the crystal behavior of fats and oils in order to solve the above-mentioned problems, the present inventors have found that fat oil compositions satisfying certain solid fat contents at 25 ° C. and 35 ° C. are used as raw fats and oils. It was found that a water-in-oil emulsion and a bubble-containing water-in-oil emulsion that are compatible with oil-off resistance were obtained, and the present invention was completed. That is, the present invention is a composition containing a saturated triacylglyceride, wherein the solid fat content (X) at 25 ° C. × 30 minutes is 2.2 or more, and the solid fat content at 35 ° C. × 1 minute (Y ) Is 4 or less, and the ratio of X to Y (X / Y) is 0.8 or more.

  In this specification, a saturated triacylglyceride means a triacylglyceride in which all three constituent fatty acids are saturated fatty acids. “Solid fat content (X) at 25 ° C. × 30 minutes” means that a sample prepared by completely adding 2% by weight of sorbitan tristearate and 0.2% by weight of lecithin to an oil / fat composition and having a diameter of 9 mm 1.8 g of a sample was placed in a glass tube, adjusted to 60 ° C., crystallized at 0 ° C. for 1 hour, held at 25 ° C. for 30 minutes, and then measured by, for example, NMR using a Brucker Minispec It means fat content (%). In addition, “solid fat content at 35 ° C. × 1 minute (Y)” means the solid fat content measured by the same operation except that 30 minutes at 25 ° C. is changed to 1 minute at 35 ° C. (%).

  In the oil and fat composition of the present invention, the total content of saturated triacylglycerides having 46 and 48 total carbon atoms in the constituent fatty acids is preferably 35 to 75% by weight of the total saturated triacylglycerides.

  In the oil and fat composition of the present invention, the total content of saturated triacylglycerides having 42 or less total carbon atoms in the constituent fatty acids is preferably 10 to 50% by weight of the entire saturated triacylglycerides.

  In the oil and fat composition of the present invention, the ratio (SSU / SSS) of monounsaturated triacylglycerides (SSU) to saturated triacylglycerides (SSS) is preferably 4 or less.

  In the present specification, the monounsaturated triacylglyceride means a monounsaturated disaturated triglyceride in which one of the three constituent fatty acids is an unsaturated fatty acid and the remaining two are saturated fatty acids. There are two types of monounsaturated triacylglycerides (SSU), one in which an unsaturated fatty acid is bonded to the center of the glycerol skeleton (SUS) and one that is bonded to the end of the skeleton (USS or SSU). The invention refers to both forms.

  The saturated triacylglycerides may be derived from naturally occurring oils and fats that are solid at normal temperature, these solid oils and fats and oils that are liquid at normal temperature, using extremely hardened oil, fractionated oil, molecular distilled oil, or transesterified oil. Preferably, an oil and fat composition having a trans acid content in the oil and fat of 5% by weight or less is thereby obtained.

  It is preferable that the solid fat containing the saturated triacylglyceride is 4 to 20% by weight, and the oil and fat that is liquid at normal temperature is 80 to 96% by weight, whereby the saturated fatty acid content in the oil and fat is 30% by weight or less. An oil and fat composition is obtained.

  The oil / fat composition of the present invention can be used as a raw oil / fat for shortening, a water-in-oil emulsion, or a bubble-containing water-in-oil emulsion.

  When the oil / fat composition of the present invention is used as a raw oil / fat for shortening, margarine, butter cream, etc., a water-in-oil emulsion or a low specific gravity bubble-containing oil-in-water emulsion that dissolves well and has excellent oil-off resistance at room temperature. A mold emulsion is obtained. Moreover, the fat and oil composition of the present invention can reduce the saturated fatty acid content and the trans acid content.

  The oil and fat composition of the present invention comprises a saturated triacylglyceride as an essential component, and the solid fat content (X) at 25 ° C. × 30 minutes is 2.2 or more, and the solid fat content at 35 ° C. × 1 minute (Y ) Is 4 or less, and the ratio of X to Y (X / Y) is 0.8 or more.

  The solid fat content X is an index of oil-off resistance at 25 ° C., and the larger the X, the better the oil-off resistance. When X is less than 2.2, the solid fat for holding the liquid oil in the oil / fat composition is insufficient, so liquid oil separation is likely to occur, and the oil-off resistance becomes poor. X is 2.2 or more, and the oil-off resistance is good, but it is preferably 2.5 to 20, particularly preferably 3 to 10.

  The solid fat content Y is an index of the goodness of melting in the mouth, and the smaller Y is, the better the mouth melting is. When Y is 4 to 0, it melts quickly in the mouth, so that the mouth melting feeling is good, preferably 3.7 to 0, particularly preferably 3.5 to 0.

  The ratio of X to Y, X / Y, is an index of oil-off resistance to mouth melting. X / Y is 0.8 or more, preferably 0.8 to 2.0. When X / Y is less than 0.8, although the melting of the mouth is good, the ratio of solid fat to liquid oil is small, so the oil-off resistance at 25 ° C. is poor.

The constituent fatty acids of the saturated triacylglyceride contained in the oil and fat composition of the present invention include capric acid (C ₉ H ₁₉ COOH), lauric acid (C ₁₁ H ₂₃ COOH), myristic acid (C ₁₃ H ₂₇ COOH), palmitic acid Acid (C ₁₅ H ₃₁ COOH), stearic acid (C ₁₇ H ₃₅ COOH), behenic acid (C ₂₁ H ₄₃ COOH) and the like.

  The saturated triacylglyceride is preferably a saturated triacylglyceride having 46 and / or 48 total fatty acids.

  Examples of the saturated triacylglycerides having 46 carbon atoms in total constituting fatty acids include glycerol monostearyl dimyristate, glycerol dipalmitoyl monomyristate, glycerol monostearyl monopalmitoyl monolaurate, and the like. These may be used alone or in combination of two or more.

  Examples of the saturated triacylglycerides having 48 carbon atoms in total constituting fatty acids include glycerin tripalmitate, glycerin monostearyl monopalmitoyl monomyristate, and glycerin distearyl monolaurate. These may be used alone or in combination of two or more.

  In the oil and fat composition of the present invention, the total content of saturated triacylglycerides having 46 and 48 carbon atoms in the constituent fatty acids is preferably from 35 to 75% by weight, particularly preferably from 40 to 70% by weight, based on the entire saturated triacylglycerides. %, More preferably 45 to 65% by weight. If the content is less than 35% by weight, the oil-off resistance may be insufficient. Conversely, if the content is more than 75% by weight, post-hardening may occur.

  More preferably, the content of glycerin tripalmitate having a total carbon number of 48 constituent fatty acids is 20% by weight or more based on the entire saturated triacylglyceride.

  The oil and fat composition of the present invention may contain, as a saturated triacyl grid, in addition to those having a total fatty acid of 46 and 48 as a constituent fatty acid, and those having a total carbon number of a constituent fatty acid of 42 or less, preferably 42 to 30.

  For saturated triacylglycerides having a total carbon number of 42 or less, glycerol trilaurate (total carbon number of constituent fatty acids C36, the same applies hereinafter), glycerol dilauryl monomyristate (C38), glycerol monocapryl monolauryl monopalmitate ( C38), glycerin dilauryl monopalmitate (C40), glycerin dilauryl monostearate (C42), and the like.

  In the oil and fat composition of the present invention, the total content of saturated triacylglycerides having 42 or less total carbon atoms of the constituent fatty acids is preferably 10 to 45% by weight, particularly preferably 10 to 40% by weight, based on the entire saturated triacylglycerides. is there. If the total content is less than 10% by weight, post-hardening is likely to occur. Conversely, if it exceeds 50% by weight, the oil-off resistance may be poor.

  In order to adjust X, Y and X / Y of the oil and fat composition of the present invention to the above specific range, the composition of the present invention contains a diunsaturated triacylglyceride and / or an unsaturated triacylglyceride. Can do. A diunsaturated triacylglyceride means a diunsaturated monosaturated triglyceride in which two of the three constituent fatty acids are unsaturated fatty acids and the remaining one is a saturated fatty acid. There are two types of diunsaturated triacylglycerides (SUU), one in which a saturated fatty acid binds to the center of the glycerin skeleton (USU) and one that binds to the end of the skeleton (UUS or SUU). Refers to both forms. An unsaturated triacylglyceride means a triunsaturated triglyceride in which all three constituent fatty acids are unsaturated fatty acids.

The constituent fatty acids of the diunsaturated triacylglycerides include oleic acid (C ₁₇ H ₃₃ C00H), linoleic acid (C ₁₇ H ₃₁ C00H), and linolenic acid (C ₁₇ H) as unsaturated fatty acids in addition to those described above as saturated fatty acids. ₂₉ C00H), there is a ricinoleic acid _{(C 17 H 32 (0H)} C00H) or the like. These unsaturated fatty acids may be used alone or in combination of two or more.

  Specific examples of diunsaturated triacylglycerides include glycerin dioleyl monopalmitate, glycerin dilinoleyl monopalmitate, glycerin dioleyl monostearate, glycerin dilinoleyl monostearate and the like.

  The oil and fat composition of the present invention may contain a monounsaturated triacylglyceride as long as the conditions in the above X, Y and X / Y ranges are satisfied. Representative examples of monounsaturated triacylglycerides include glycerin distearyl monooleate, glycerin dipalmitoyl monooleate and the like. The unsaturated fatty acid is preferably cis type, more preferably monoenoic acid.

  The ratio (SSU / SSS) of monounsaturated triacylglyceride (SSU) to saturated triacylglyceride (SSS) is preferably 4 to 0, particularly preferably 2 to 0. If the ratio (SSU / SSS) exceeds 4, post-hardening may occur.

  The oil and fat composition of the present invention may contain a saturated or unsaturated diacylglyceride and a saturated or unsaturated monoacylglyceride, as long as they do not deviate from the ranges of X, Y and X / Y.

  The oil and fat composition of the present invention is prepared by a method such as mixing solid fat and liquid oil at normal temperature. Solid fats and oils and fats that are liquid at room temperature may be either vegetable or animal. From the solid fat, a triacylglyceride containing a saturated triacylglyceride is supplied, while from a liquid oil, a triacylglyceride substantially free of a saturated triacylglyceride is supplied.

  Specific examples of the solid fat containing the saturated triacylglyceride include normal oils and fats that are naturally present at room temperature, such as palm oil, palm kernel oil, coconut oil, cacao butter, and the like. Extremely hardened oil (for example, palm kernel hardened oil, coconut oil hardened oil, palm hardened oil, rapeseed hardened oil, hyerucic acid rapeseed hardened oil, soybean hardened oil, etc.), fractionated oil, molecular distilled oil Or transesterified oil is mentioned. Two or more kinds of these mixed fats can also be used. In particular, the transesterified oil and fat obtained by transesterification of palm kernel extremely hardened oil and / or palm oil extremely hardened oil and palm extremely hardened oil provides fine crystals suitable for cream and is excellent in oil-off resistance. Is preferable. The hardened oil that is solid at room temperature is not intended to be excluded in the present invention, but is preferably not used because it contains transacid.

  When the solid fat containing saturated triacylglyceride consists of naturally occurring fats and oils that are solid at normal temperature, extremely hardened oil, fractionated oil, molecular distilled oil, or transesterified oil according to conventional methods of the solid fat and oils that are liquid at normal temperature The trans acid content can be made 5% by weight or less under the conditions satisfying X, Y and X / Y.

The fractionated oil is obtained by a solvent method using hexane or acetone, a solventless method, an emulsion fractionation method, or the like. Molecular distilled oil is obtained by performing vacuum distillation at a pressure of 10 ⁻⁴ to 10 ⁻¹ mmHg. The reaction for obtaining the transesterified oil may be a reaction using an alkali metal catalyst such as sodium methylate or an enzymatic reaction using lipase.

  Specific examples of oils and fats that are liquid at room temperature include soybean oil, rapeseed oil, corn oil, rice oil, sunflower oil, safflower oil, cottonseed oil, olive oil and the like. Two or more kinds of these mixed fats can also be used. It should be noted that hardened oil that is liquid at room temperature such as slightly hydrogenated oil is not intended to be excluded in the present invention, but is preferably not used because it contains transacid.

  The composition ratio between the solid fat and the oil that is liquid at room temperature is a solid fat content (X) at 25 ° C. × 30 minutes of 2.2 or more and a solid at 35 ° C. × 1 minute depending on the properties of the fat used. Fat content (Y) is 4 or less, and the ratio of X to Y (X / Y) is determined to be 0.8 or more, but 4 to 20% by weight of solid fat containing saturated triacylglyceride, and normal temperature According to the formulation of 80 to 96% by weight of liquid fat and oil, preferably 4 to 30% by weight of solid fat containing saturated triacylglyceride and 70 to 96% by weight of liquid fat and oil at room temperature, Saturated fatty acid content and trans acid content can be reduced. Specifically, the saturated fatty acid content is 30% by weight or less, preferably 25% by weight or less of the oil or fat composition. The trans acid content is 5% by weight or less, preferably 3% by weight or less of the oil or fat composition.

  The oil and fat composition of the present invention can be used as a raw oil and fat for shortening, a water-in-oil emulsion, and a bubble-containing water-in-oil emulsion.

  The shortening can be produced by a conventionally known method. Specifically, the oil and fat composition and the additive of the present invention are mixed while rapidly cooling with a production machine such as a botator or a perfector.

  An emulsifier can be added to shortening as needed. The emulsifier is not particularly limited as long as it is an edible emulsifier, and examples thereof include lecithin, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and polyglycerol fatty acid ester. The sorbitan fatty acid ester preferably has a high triester content. These emulsifiers may be used alone or in combination of two or more. The amount of the emulsifier is usually 3% by weight or less during shortening.

  For shortening, in addition to emulsifiers, additives commonly used in the food field such as edible oils and fats, stabilizers, colorants, and flavors may be used.

  The shortening thus obtained is useful as a raw material fat for kneading fats for confectionery and baking.

  The water-in-oil emulsion is obtained by stirring and emulsifying the oil phase component containing the oil and fat composition of the present invention and the water phase component together to form an emulsion, which is cooled to stabilize the emulsion. It is done. The weight ratio of the oil phase to the aqueous phase is usually 30:70 to 95: 5, preferably 40:60 to 90:10.

  The oil phase or the water phase component may be appropriately mixed with the emulsifier exemplified in the shortening. In particular, lecithin, sorbitan fatty acid ester, and glycerin fatty acid ester are preferable as the emulsifier used in the oil phase, and sucrose fatty acid ester is preferable as the emulsifier used in the aqueous phase. The emulsifier is usually used in a water-in-oil emulsion at 3% by weight or less.

  Other additives blended in the water-in-oil emulsion include edible fats and oils other than the oil composition of the present invention; antioxidants such as tocopherols; pectin, carrageenan, xanthan gum, carboxymethylcellulose (CMC), guar gum, arabic Thickeners / stabilizers such as gum, locust bean gum, karaya gum, tamarind gum, tara gum, kifarselan, casein soda, alginate, agar, gum elemi, gum canada, gum dammar, etc .; Flavors; sugars such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, palatinose, reduced palatinose, xylitol, erythritol, maltitol, sorbitol, isomerized liquid sugar, starch syrup, etc .; Full fat milk powder in beauty, buttermilk, fermented milk, skim milk, whole fat sweetened condensed milk, skimmed sweetened condensed milk, and dairy products such as cream.

  The water-in-oil emulsion thus obtained is used as margarine, fat spread, butter cream, dip cream, sugar cream and the like.

  The bubble-containing water-in-oil emulsion can be obtained by cooling and kneading a pre-emulsion of an oil phase mixture containing the oil composition of the present invention and an aqueous phase mixture while blowing a gas such as nitrogen or air.

  The bubble-containing water-in-oil emulsion thus obtained has a specific gravity of 0.3 to 0.7, which is lower than the conventional one. In addition, the melt in the mouth is good and the oil-off resistance at room temperature is excellent. The bubble-containing water-in-oil emulsion of the present invention is useful as soft margarine, fat spread, butter cream, dip cream and the like.

Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited thereto.
[Example 1]
Add a catalytic amount of sodium methylate to an oil / fat blend containing 80% by weight of palm extremely hardened oil and 20% by weight of palm core hardened oil, and perform random transesterification at 80 ° C. for 30 minutes to effect transesterification. Oil A was obtained.

  The resulting transesterified fat / oil A 5% by weight was blended with 5% by weight palm stearin and 90% by weight soybean oil to obtain an oil / fat composition 1 (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the fat and oil composition 1.

  The composition analysis of the triacylglyceride in the oil and fat composition 1 was performed by gas chromatography (column: CP-TAP), and the fatty acid composition analysis was performed by gas chromatography (column: CP-Sil88). Table 2 shows the total content (hereinafter referred to as C46 + 48) of saturated triacylglycerides having 46 total fatty acids and 46 saturated triacylglycerides to saturated triacylglycerides (SSS). Saturated triacylglyceride (SSS) content (hereinafter referred to as C42), monounsaturated triacylglyceride (SSU) ratio to saturated triacylglyceride (hereinafter referred to as SSU / SSS), trans acid content, And the saturated fatty acid content.

[Example 2]
The transesterified oil A obtained in Example 1 was molecularly distilled at 250 ° C., and the oil / fat composition 2 was obtained by blending 92% by weight of rapeseed oil with 8% by weight of the oil / fat obtained by removing the distillate ( Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the fat and oil composition 2. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

[Comparative Example 1]
Comparative oil composition 1 was obtained by blending 90% by weight of soybean oil with 10% by weight of transesterified oil A obtained in Example 1 (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the comparative fat composition 1. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

[Comparative Example 2]
Add a catalytic amount of sodium methylate to an oil / fat blend containing 40% by weight of palm extremely hardened oil and 60% by weight of palm kernel hardened oil, and perform random transesterification at 80 ° C. for 30 minutes. Oil B was obtained. Relative oil 88 weight% was mix | blended with this transesterified oil B12 weight%, and the comparative fat composition 2 was obtained (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the comparative fat composition 2. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

[Comparative Example 3]
Transesterified oil A obtained in Example 1 was subjected to molecular distillation at 250 ° C., and distilled oil was removed to blend 12% by weight of molecularly distilled oil / fat with 88% by weight of rapeseed oil to obtain comparative oil / fat composition 3. (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the comparative fat composition 3. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

[Comparative Example 4]
Comparative oil and fat composition 4 was obtained by mixing 5% by weight of high erucic acid rapeseed extremely hardened oil and 95% by weight of soybean oil (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the comparative fat composition 4. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

[Comparative Example 5]
Transesterified oil / fat A 11% by weight and rapeseed oil 89% by weight were mixed to obtain comparative oil / fat composition 5 (Table 1). Table 2 shows the results obtained by measuring the solid fat contents X and Y and the ratio X / Y of the comparative fat composition 5. Table 2 shows the results of measuring C46 + 48, C42, SSU / SSS, trans acid content, and saturated fatty acid content in the same manner as in Example 1.

* TG = Triacylglyceride

[Examples 3 and 4, Comparative Examples 6 to 10] Preparation of a bubble-containing water-in-oil emulsion The oil compositions of Examples 1 and 2 and Comparative Examples 1 to 5 were blended in the composition ratios shown in Table 3, An oil phase mixture was obtained and combined with the water phase mixture shown in Table 3 to obtain a premix. This preliminary mixture was mixed and stirred at 60 ° C. to obtain a water-in-oil type preliminary emulsion. Next, nitrogen gas was introduced into the preliminary emulsion and kneaded while cooling to 5 ° C. to obtain a bubble-containing water-in-oil emulsion. The specific gravity of each emulsion was measured using a specific gravity cup. The specific gravity (weight g / volume ml) is expressed as cream weight (g) / [volume of specific gravity cup (ml)]. The results are shown in Table 4.

The mouth-melting sensation of the obtained bubble-containing water-in-oil emulsion was evaluated by a sensory test by 10 professional panelists. The evaluation criteria are as follows.
Evaluation criteria for melting
○ Good,
△ Somewhat bad
X Defect Evaluation results are shown in Table 4.

After the temperature of the bubble-containing water-in-oil emulsion was adjusted to 5 ° C., it was placed in a squeeze bag, squeezed onto a stainless steel tray, and left in a thermostatic bath at 25 ° C. for 1 week to observe the oil-off state. The evaluation criteria are as follows.
Evaluation criteria for oil-off resistance:
○ No liquid oil oozing
△ Some liquid oil oozes out,
X Table 4 shows the evaluation results with a large amount of liquid oil oozing.

  From the above results, it can be seen that the oil / fat composition of the present invention is suitable as a raw oil / fat for a bubble-containing water-in-oil emulsion having a low specific gravity, good meltability in the mouth, and excellent oil-off resistance at room temperature. Moreover, a product having a low trans acid content and a low saturated fatty acid content is obtained.

Claims (9)

  An oil and fat composition containing a saturated triacylglyceride, wherein the solid fat content (X) at 25 ° C. × 30 minutes is 2.2 or more, and the solid fat content (Y) at 35 ° C. × 1 minute is 4 or less. A fat composition having a ratio of X to Y (X / Y) of 0.8 or more.   2. The oil / fat composition according to claim 1, wherein the total content of saturated triacylglycerides having 46 and 48 carbon atoms in the constituent fatty acids is 35 to 75% by weight of the total saturated triacylglycerides.   The fat and oil composition according to claim 2, wherein the total content of saturated triacylglycerides having 42 or less carbon atoms in total constituting fatty acids is 10 to 45% by weight of the total saturated triacylglycerides.   Furthermore, the oil-fat composition in any one of Claims 1-3 whose ratio (SSU / SSS) with respect to the saturated triacylglyceride (SSS) of monounsaturated triacylglyceride (SSU) is 4 or less.   The saturated triacylglycerides are derived from naturally occurring oils and fats that are solid at room temperature, extremely hardened oils, fractionated oils, molecular distilled oils, or transesterified oils, which are solid oils and oils that are liquids at ordinary temperatures. The oil and fat composition according to any one of claims 1 to 4, wherein the content is 5% by weight or less of the oil and fat composition.   The solid fat containing 4 to 20% by weight of the saturated triacylglyceride and 80 to 96% by weight of liquid oil at normal temperature, and the saturated fatty acid content is 30% by weight or less of the fat and oil composition. Oil composition according to any one of the above.   The shortening containing the oil-fat composition in any one of Claims 1-6.   The water-in-oil type emulsion containing the oil-fat composition in any one of Claims 1-6.   A bubble-containing water-in-oil emulsion containing the oil or fat composition according to any one of claims 1 to 6.