JP2010081930A - Oil and fat composition for whipped cream - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for whipped cream, excellent in emulsion stability, foaming properties, flower-forming properties, meltability in the mouth, heat-resistant shape retention, and oxidation stability and decreased in trans fatty acid, and to provide whipped cream containing the oil-in-water emulsified oil and fat composition. <P>SOLUTION: The whipped cream having very high emulsion stability and excellent in meltability in the mouth can be produced from an oil-in-water emulsified oil and fat composition containing in the oil phase an oil and fat composition for whipped cream, which comprises an oil and fat provided by random transesterification treatment of (A) lauric oil and fat having ≥30°C but <40°C melting point and (B) a mixed oil of coconut oil and palm oil, wherein the total mass of the oil and fat of (A) and (B) is ≥50 mass% per the oil and fat total mass and the mass ratio of the oil and fat of (A):(B) is in a range of 7:1 to 1:7. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an oil-in-water emulsified oil composition for whipped cream with excellent emulsification stability and a whipped cream with good mouth melt, which can produce a whipped cream with good mouth melting, and a fat composition for whipped cream with reduced trans fatty acids. .

Conventionally, vegetable creams (oil-in-water emulsions) produced using vegetable oils and fats as raw materials are known as whipped creams used in confectionery and cooking. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large. In the production of this vegetable cream, there has been a demand for a whipped cream that is excellent in emulsion stability even under conditions in which the temperature during distribution changes, and that has excellent mouth melting, flower-forming properties, and foaming properties. (For example, refer to Patent Document 1). Patent Document 2 reports that the emulsion stability is improved when a predetermined amount of triglycerides of medium chain fatty acids having 6 to 10 carbon atoms is used.
On the other hand, trans acids contained in hydrogenated oils (partially hydrogenated oils) have recently been reported to have an impact on health, and some countries restrict their use. In Japan, low-trans-acid foods have attracted attention in recent years, and there is a demand for technology that does not use hydrogenated oil (partially hydrogenated oil). Techniques that do not use hydrogenated oils (partially hydrogenated oils) include the use of fractionated oils, raw oils and fats, and extremely hardened oils (see, for example, Patent Document 3). Unprocessed oils and fats significantly reduce the heat-resistant shape retention and oxidation stability, and the use of extremely hardened oils reduces melting in the mouth.

JP2002-17256 JP2007-236348 JP2007-244218

An object of the present invention is to provide an oil-in-water emulsified oil / fat composition for whipped cream excellent in emulsification stability even under conditions in which the temperature during distribution changes, and a whipped cream excellent in mouth melting, flower-forming property, and foaming property. And A further object is to provide a whipped cream with reduced trans fatty acids.
In particular, the present invention provides an oil-in-water emulsified oil / fat composition for whipped cream that has high emulsion stability even under temperature change conditions, and an oil / fat composition for whipped cream that can produce a whipped cream that is well-dissolved and excellent in flavor. The purpose is to do.

As a result of intensive studies in view of the above points, the present inventors have obtained the knowledge that the above object can be achieved by combining two specific types of fats and oils in a whipped cream fat composition. The invention has been completed.
That is, the present invention includes (A) a lauric fat and oil having a melting point of 30 ° C. or higher and lower than 40 ° C. and (B) a fat and oil containing a random transesterified oil of a mixed oil of palm oil and palm oil, On the other hand, the total mass of the fats and oils of (A) and (B) is 50% by mass or more, and the fat and oil ratio for fats and oils of (A) :( B) is in the range of 7: 1 to 1: 7. A composition is provided. With such an oil / fat composition, an oil-in-water emulsified oil / fat composition for whipped cream having excellent emulsification stability can be produced, and a whipped cream having excellent mouth melting, flower-forming properties, and foaming properties can be produced.
Moreover, the trans fatty acid content with respect to the total constituent fatty acid mass of the oil and fat in the oil and fat composition is 5% by mass or less, more preferably 3% by mass or less, and still more preferably 1% by mass or less.

INDUSTRIAL APPLICABILITY According to the present invention, an oil-in-water emulsified oil / fat composition for whipped cream with excellent emulsification stability and an oil / fat composition for whipped cream capable of producing whipped cream with excellent mouth melting, flower-forming properties, foaming properties, and the like are provided. The
Furthermore, an oil / fat composition for whipped cream, an oil-in-water emulsified oil / fat composition and a whipped cream having no trans fatty acid or having a low trans fatty acid content can be obtained.
In particular, the oil-in-water emulsified oil and fat composition produced from the whipped cream oil and fat composition of the present invention has a high heat shock resistance and withstands temperature changes during distribution, while exhibiting emulsion stability. When manufactured, it achieves excellent mouth-melting, thus providing a very good commercial value compared to conventional products.

<Oil composition for whipped cream>
The oil and fat composition for whipped cream of the present invention comprises (A) a lauric oil and fat having a melting point of 30 ° C. or higher and lower than 40 ° C. and (B) a random transesterified oil of a mixed oil of palm oil and palm oil. And
In preparing an oil-in-water emulsified oil / fat composition from the whipped cream oil / fat composition of the present invention, milk fat can be added to the oil phase part as described later. The term “oil oil composition for cream” means an oil or fat composition comprising a vegetable oil or fat (that is, an oil or fat excluding milk fat) unless otherwise specified.
The total mass of the fats and oils (A) and (B) is 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more based on the total mass of the fats and oils. Even when milk fat is added to the oil phase part when preparing an oil-in-water emulsified oil / fat composition, the “total oil / fat mass” comprises vegetable oil / fat (that is, oil / fat excluding milk fat). It means the total mass of the oil and fat composition. Similarly, with respect to the content of other components, unless otherwise specified, the “total mass of fats and oils” means the total mass of the fat and oil composition composed of vegetable fats and oils (that is, fats and oils excluding milk fat).
The mass ratio of the fats and oils of (A) :( B) is in the range of 7: 1 to 1: 7, preferably in the range of 2: 6 to 6: 2.

(A) Laurin-based fats and oils having a melting point of 30 ° C. or higher and lower than 40 ° C. In the present invention, “laurin-based fats and oils” can be exemplified by coconut oil, palm kernel oil, and the like. Processed oils and fats that have been cured, fractionated, etc. can be used.
Among lauric fats and oils, those having a melting point of 30 ° C. or higher and lower than 40 ° C. can be used. More preferably, the melting point is 30 ° C. or higher and 38 ° C. or lower.

As a lauric oil having a melting point of 30 ° C. or more and less than 40 ° C., (A1) a group consisting of a random transesterified oil of a palm kernel extremely hardened oil and (A2) a palm kernel hardened oil having an iodine value of 3 to 12; The fats and oils selected from hardened oil can be mentioned, The said fats and oils single or mixed oil can be utilized.
The iodine value of the palm kernel hardened oil (A2) is more preferably 4-11.
In this specification, an iodine value shows what was measured by the reference | standard oil-and-fat analysis method 2.3.4.1-1996 iodine value (Wiis-cyclohexane method).
More preferably, the lauric fat having a melting point of 30 ° C. or higher and lower than 40 ° C. is selected from the group consisting of (A1) random transesterified oil of palm kernel extremely hardened oil and (A2) palm kernel hardened oil having an iodine value of 3-12. Is done.

  In the present specification, “curing” is to saturate unsaturated fatty acids by hydrogenation. In addition, “extreme curing” is to completely saturate unsaturated fatty acids by hydrogenation. The method of hydrogenation can be suitably performed by a method known to those skilled in the art. For example, it can be carried out according to the method described in “Actual edible oil production” (authored by Takaaki Miyagawa, Yuki Shobo, first edition issued on July 5, 1988).

It is preferable to contain 10% by mass or more of (A) lauric oil / fat, more preferably 20% by mass or more, and most preferably 25% by mass or more based on the total mass of the oil / fat. (A) When the amount of lauric fats and oils decreases, heat shock resistance decreases and the viscosity increases greatly, which is not preferable.
Moreover, it is preferable to contain 70 mass% or less of (A) lauric fats and oils with respect to the total mass of fats and oils, more preferably 60 mass% or less, and most preferably 55 mass% or less. (A) When the amount of lauric fats and oils increases, the meltability in the mouth decreases, which is not preferable.

(B) Fats and oils obtained by random transesterification of a mixed oil of palm oil and palm oil In the present invention, palm oil means palm oil, fractionated oil of palm oil, and oil and fat containing those hardened oils. Among these, palm oil is particularly preferable.
One feature of the present invention resides in the use of (B) a fat obtained by random transesterification of a mixed oil of palm oil and palm oil. (B) Use of fats and oils obtained by subjecting a mixed oil of palm oil and palm oil to random transesterification is advantageous because it can improve the melting of the mouth while maintaining the emulsion stability.
For example, palm kernel oil or palm kernel fractionated oil, which is a lauric oil as well as palm oil, is used instead of palm oil, and random ester oil of palm kernel oil or a mixture of palm kernel fractionated oil and palm oil is used. However, the emulsification stability cannot be maintained, and the mouth melt is not good. As is clear from this example, an excellent effect is exhibited particularly in the combination of palm oil and palm oil.
Moreover, it is preferable that the coconut oil and palm oil in the fats and oils which (B) mixed oil of palm oil and palm oil performed the random transesterification process are mixed by the mass ratio of 3: 7-5: 5. 6 is most preferred.

It is preferable to contain 10% by mass or more, more preferably 20% by mass or more, and more preferably 25% by mass or more of the fat and oil obtained by random transesterification of the mixed oil of (B) palm oil and palm oil with respect to the total mass of the oil and fat. The inclusion is most preferred. (B) When the amount of the random transesterified oil in the mixed oil of coconut oil and palm oil is too small, the meltability in the mouth deteriorates, which is not preferable.
Moreover, it is preferable to contain 70 mass% or less of the fats and oils which carried out the random transesterification of the mixed oil of (B) palm oil and palm oil with respect to fats and oils total mass, It is more preferable to contain 60 mass% or less, 55 masses % Or less is most preferable. (B) If the amount of fats and oils obtained by random transesterification of a mixed oil of palm oil and palm oil is too large, the emulsion stability is lowered, which is not preferable.

  In the present specification, the “random transesterification” can be carried out according to a method usually performed in the technical field. For example, it can be carried out according to a chemical method in which transesterification is performed using sodium methylate as a catalyst, or an enzymatic method in which transesterification is performed using non-selective lipase as a catalyst.

(C) Liquid oil The oil and fat composition of the present invention may further contain (C) liquid oil as an oil in an amount of 35% by mass or less based on the total mass of the oil and fat. Liquid oil can improve heat shock resistance and mouth melting. It is preferable that it is 35 mass% or less with respect to the total mass of the fats and oils of an oil-fat composition, It is more preferable that it is 30 mass% or less, More preferably, 15 mass% or more and 25 mass% or less are contained.
In the present specification, liquid oil refers to oil that is usually liquid at room temperature. More preferably, it means an oil having a melting point of less than 20 ° C.
The liquid oil used in the present invention is preferably an oil containing 50% or more of an unsaturated fatty acid having 18 or more carbon atoms. Liquid fats and oils in which 50% or more of the constituent fatty acids are unsaturated fatty acids having 18 carbon atoms, such as rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, peanut oil, sunflower oil, palm fractionated oil Examples thereof include a low melting point portion, high oleic sunflower oil, high oleic rapeseed oil, or a mixed oil thereof. High oleic rapeseed oil and palm fractionated oil low melting point are preferable.

<Oil-in-water emulsified oil / fat composition>
The oil-in-water emulsified oil / fat composition of the present invention comprises an aqueous phase part and an oil phase part, and includes the above-described oil / fat composition for whipped cream in the oil phase part. The mass ratio of the water phase part and the oil phase part can be appropriately set in order to produce a whipped cream, but is usually about 80:20 to 50:50.
The oil phase part may contain only the oil and fat composition for whipped cream of the present invention as an oil or fat, and may further contain milk fat. Examples of milk fat include milk fat derived from butter oil, butter, fresh cream, milk and the like. Hereinafter, when the oil and fat composition for whipped cream of the present invention described above is particularly distinguished from milk fat, it is also referred to as “vegetable oil and fat composition”.
The mixing ratio of the milk fat and the vegetable oil composition can be changed within a range of 0: 100 to 75:25 of the milk fat: vegetable oil composition by mass ratio. If it is in the said range, a whipped cream can be manufactured, without impairing effects, such as emulsification stability of a vegetable oil-fat composition, mouth melting, artificial flower property, and foaming property.

The oil-in-water emulsified oil / fat composition of the present invention can be produced by a general production method. When a typical method is described, the emulsifier to be used is a lipophilic raw material (oil / fat for whipped cream of the present invention). The oil phase part is prepared by adding to part or all of the composition and dissolving or dispersing. Examples of such an emulsifier include an emulsifier having a low HLB among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. Any of these may be used in appropriate combination.
Moreover, when using milk fat derived from butter oil, butter, fresh cream, milk or the like, these are heated and melted as necessary to prepare and use an oil phase product. The oil phase part containing milk fat and the oil phase part containing the oil composition for whipped cream of the present invention consisting of the above-described vegetable oil may be added after being mixed in the aqueous phase part, and each may be added. Also good.

Next, in the aqueous phase, sodium caseinate, skim milk powder, saccharides and sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening as necessary Prepare by adding polysaccharides, fragrances, etc.
The amount of the non-fat milk solid content is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, and 3 to 6% by mass with respect to the total mass of the composition. Most preferred. It is because the emulsion stability is improved and the flavor may be improved by adding in such a range. When the content of the non-fat milk solids is less than about 1% by mass, the flavor of the whipped cream obtained by foaming the emulsion composition becomes poor. Moreover, when content of non-fat milk solid content exceeds about 10 mass%, the viscosity of an emulsion composition will become high and there exists a possibility that a viscosity raise may occur during aging.

These oil phase part and water phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method using an intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.
In the oil and fat composition of the present invention, saccharides may be blended for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

<Whipped cream>
In the present invention, the whipped cream is obtained by foaming the oil-in-water emulsified oil / fat composition of the present invention by a usual method in the art.
Hereinafter, although the manufacture example of the whipped cream which uses the oil-in-water type emulsified oil-fat composition of this invention is shown, this invention is not limited to this example.

First, the oil and fat composition of the present invention is prepared by melt mixing or the like. Arbitrary additives such as emulsifiers such as lecithin, sucrose fatty acid ester, sorbitan fatty acid ester and glycerin fatty acid ester are added to the oil and fat composition and mixed to prepare an oil phase.
On the other hand, as an aqueous phase part, after adding arbitrary additives, such as sodium metaphosphate, thickening polysaccharide, milk protein, to water, these are disperse | distributed and an aqueous phase is prepared.
The oil phase and the aqueous phase are mixed at 50 to 85 ° C. and pre-emulsified. Next, homogenization is carried out under a pressure of ^{20 to} 150 kg / cm ² , followed by heat sterilization at 75 to 85 ° C. Thereafter, it is cooled to 5 to 10 ° C. and aged for 6 to 24 hours.
This creamy fat composition is whipped with a Hobart mixer to obtain a foamed whipped cream.

Examples 1-8 and Comparative Examples 1-5
Oil and fat preparation method The fats and oils A to H used in the following examples were prepared as follows.
Oil A ... Oil and fat (melting point 41.0 ° C) obtained by extremely curing palm kernel oil was subjected to non-selective transesterification reaction at 90 ° C for 30 minutes using 0.12% sodium methylate as a catalyst. And decolorization and deodorization were carried out to obtain oil A (melting point: 37.4 ° C.).
Fat B: Palm kernel oil was cured so as to have an iodine value of 4.7, and decolorized and deodorized to obtain fat B (melting point: 35.5 ° C.).
Fat and oil C: A palm kernel oil was extremely hardened, and decolorized and deodorized to obtain fat and oil C (melting point: 41.0 ° C.).
Fat and oil D: Oil and fat D is mixed with 40% palm oil and 60% palm oil with 0.12% sodium methylate as a catalyst, and subjected to non-selective transesterification at 90 ° C for 30 minutes to remove color and deodorize. Got.
Fat and oil E: The fat and oil E was obtained by performing the same reaction as the fat and oil D except that a mixed oil of 40% palm kernel stearin oil and 60% palm oil was used.
Fats and oils F: Palm oil (iodine value 60) was decolorized and deodorized to obtain oils and fats F.
Fat and oil G: High-oleic rapeseed oil was decolorized and deodorized to obtain fat and oil G.
Fat and oil H: A fat and oil H was obtained by performing the same reaction as that of fat and oil C except that coconut oil was used as a raw material.

Preparation of oil-in-water emulsified oil and fat composition 44.56 parts by mass of fat and oil were dissolved by heating, and 0.27 parts by mass of soybean lecithin, 0.14 parts by mass of saturated acid monoglyceride (palmitic acid monoglyceride), polyglycerin fatty acid ester (hexa) Glycerol monostearate) was added and melted to prepare an oil phase.
On the other hand, 49.8 parts by weight of water, 5.0 parts by weight of skim milk powder, 0.1 part of sodium metaphosphate, and 0.1 part by weight of sucrose fatty acid ester (HLB = 11) were added and dispersed to prepare an aqueous phase. did.
The oil phase and the aqueous phase were mixed, pre-emulsified at 65 ° C., and homogenized under pressures of 60 kg / cm ² and 40 kg / cm ² . Subsequently, it heat-sterilized at 75 degreeC, it cooled and the cream-like oil-in-water type emulsified oil-fat composition was obtained. The composition was then cooled and aged overnight at 5 ° C.

Viscosity oil-in-water emulsified oil / fat composition is allowed to stand at 5 ° C. overnight and aged, and 500 g of oil-in-water emulsified oil / fat composition is put into a 500 ml beaker, and a B-type viscometer (BROOK FIELD Viscometer LVT), spindle 2 and speed 30.

Whip time 50 g of sugar was added to 500 g of an oil-in-water emulsified oil / fat composition (cream), temperature-controlled at 5.0 ° C., and whipped at a speed of 2 with a Hobart mixer until 8 minutes standing. 8 minutes standing whipped cream was further handed to 10 minutes (hardness 140-170). The time required for whipping (time until 10 minutes) was described.

Volume increase rate (%) after overrun whip (10 minutes). However, the volume increase rate is expressed by the formula: ((a) (weight of a certain volume of water−weight of cream after whipping of the same volume as water) / (b) (weight of cream after whipping of the same volume as water) ) × 100.

Put oil-in-water emulsified oil composition which was hardness whipping (cream) to 45.5ml container, micro penetrometer meter: RIGOSHA made of PENETRO METER use, use the circle Sui (1g), the circle Sui to the flat in the cream The penetration was measured (unit: 1/10 mm).

Artificial flower evaluation Whip, elongation, gloss, and roughness when whipped cream (10 minutes standing) was packed in a triangular bag and squeezed were evaluated by a five-step evaluation based on the following.
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

Heat shock test About 150 g of the oil-in-water emulsified oil / fat composition before whipping was put in a milk bottle, placed in a thermostatic bath at 25 ° C. for 1 hour, and then stored in a thermostatic bath at 5 ° C. for 6 hours. After storage, separation, bottling and viscosity were evaluated. These evaluations are indicators of emulsion stability.
B-type viscometer: No. 3 rotor Viscosity after 5 minutes was measured at 30 speed. Or when it became 4000 mPa * s or more within 5 minutes, the time was shown (In Table 1, the time was shown in parenthesis).
Rion: The viscosity after 5 minutes was measured with a No. 3 rotor. Or when it became more than 10 dPa * s within 5 minutes, the time was shown.

Mouth melting evaluation panelists evaluated the mouth melting by actually eating whipped cream (10 minutes).
5 ... very good 4 ... good 3 ... normal 2 ... somewhat bad 1 ... bad

The evaluation results and the composition of the oil / fat composition are shown in Table 1. In Table 1, “%” means mass%.
As is apparent from the results in Table 1, the oil-in-water emulsified oil / fat composition produced from the oil / fat composition of the present invention is particularly good in a heat shock test, and the whipped cream produced from the oil / fat composition of the present invention. The melting of the mouth was also very good (Examples 1 to 8).
On the other hand, the fat composition (Comparative Example 1) containing no lauric fat as component (A) exceeded 4000 mPa · s (13 seconds) in the B-type viscometer measurement in the heat shock test, and was emulsified. Stability was remarkably low. Moreover, in the case of using palm kernel extremely hardened oil having a melting point of 41.0 ° C. in place of the component (A) (Comparative Example 5), the meltability in the mouth was very bad.
Moreover, when the oil-and-fat composition which does not contain the random transesterified oil of (B) component was used (Comparative Examples 2 and 3), the result was very poor in melting in the mouth. In addition, in the case of using a fat and oil obtained by random transesterification of a mixed oil of palm kernel stearin and palm oil in place of the fat and oil obtained by random transesterification of the mixed oil of palm oil and palm oil as component (B) (Comparative Example 4) Mouth melting was poor and the emulsion stability was also lowered.

  From the above results, the oil-in-water emulsified oil / fat composition produced from the whipped cream oil / fat composition of the present invention is balanced in both emulsion stability (particularly heat shock resistance) and melting in the mouth during whipped cream production. It can be seen that the composition is excellent.

Examples 9-13
In Example 4, an oil-in-water emulsified oil / fat composition was prepared in the same manner as in Examples 1 to 8 except that the method for preparing the oil-in-water emulsified oil / fat composition was changed as follows, and evaluation was performed in the same manner. It was.
Preparation of oil-in-water emulsified oil / fat composition The oil / fat composition X of the present invention is dissolved by heating, 0.27 parts by weight of soybean lecithin, 0.14 parts by weight of saturated acid monoglyceride (palmitic acid monoglyceride), polyglycerin fatty acid An oil phase-1 was prepared by adding 0.03 parts by mass of ester (hexaglycerin monostearate ester) and melting.
Unsalted butter (milk fat content 83%) Y parts by mass was heated and dissolved to prepare Oil Phase-2.
On the other hand, after adding water a mass part, skim milk powder b mass part, metaphosphoric acid Na 0.1 mass part, and sucrose fatty acid ester (HLB = 11) 0.1 mass part, it was made to disperse | distribute and the water phase was prepared.
While stirring the aqueous phase, oil phase-1 and oil phase-2 were sequentially added and mixed, pre-emulsified at 65 ° C., and homogenized under pressures of 60 kg / cm ² and 40 kg / cm ² . Subsequently, it heat-sterilized at 75 degreeC, it cooled and the cream-like oil-in-water type emulsified oil-fat composition was obtained. The composition was then cooled and aged overnight at 5 ° C.
Table 2 below shows X parts by mass of the oil and fat composition of the present invention, Y parts by mass of unsalted butter, a part by mass of water, and b parts by mass of skim milk powder in each Example.
Each evaluation result is also shown in Table 2.

  As is clear from the results in Table 2, the whipped cream oil / fat composition of the present invention may be used alone as the oil / fat composition, but even when used in combination with milk fat, it may be emulsified (particularly heat shock resistant). ) And melting in the mouth during whipped cream production.

Claims (12)

(A) A lauric fat and oil having a melting point of 30 ° C. or higher and lower than 40 ° C. and (B) a fat and oil obtained by subjecting a mixed oil of palm oil and palm oil to random transesterification. The fat and oil composition for whipped cream, wherein the total mass of the fat and oil is 50% by mass or more and the mass ratio of the fat and oil of (A) :( B) is in the range of 7: 1 to 1: 7. 2. The oil / fat composition according to claim 1, comprising (A) 10% by mass or more of (A) lauric oil / fat with respect to the total mass of the oil / fat. The oil / fat composition according to claim 1, wherein the oil / fat composition comprises 10% by mass or more of (B) oil / fat obtained by random transesterification of a mixed oil of palm oil and palm oil with respect to the total mass of the oil / fat. (B) The coconut oil and palm oil in the fats and oils which carried out the random transesterification process of the mixed oil of palm oil and palm oil are mixed by the mass ratio of 3: 7-5: 5, It is characterized by the above-mentioned. The oil-and-fat composition as described in any one of 1-3. The (A) lauric fat is a fat selected from the group consisting of (A1) a random transesterified oil of a palm kernel extremely hardened oil and (A2) a palm kernel hardened oil having an iodine value of 3 to 12. 5. The oil and fat composition according to any one of 4 above. (B) The fat-and-oil composition as described in any one of Claims 1-5 whose palm oil in the fats and oils which carried out the transesterification process of the mixed oil of palm oil and palm oil is palm oil. The oil and fat composition according to any one of claims 1 to 6, further comprising (C) liquid oil as an oil and fat in an amount of 35% by mass or less based on the total mass of the oil and fat. An oil-in-water emulsified oil / fat composition comprising an aqueous phase part and an oil phase part, wherein the oil phase part comprises the oil / fat composition according to any one of claims 1 to 7. The oil-in-water emulsified oil / fat composition according to claim 8, wherein the oil phase part further contains milk fat. 10. The oil-in-water according to claim 8, wherein a mass ratio of the milk fat and the fat composition according to claim 1 is in the range of 0: 100 to 75:25. Type emulsified oil and fat composition. Use of the oil-in-water emulsified oil-fat composition according to any one of claims 8 to 10 in the manufacture of whipped cream. Whipping cream manufactured using the oil-in-water type emulsified oil-fat composition as described in any one of Claims 8-10.