JP2013009665A - Oil and fat for liquid cream, and liquid cream using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop liquid cream having excellent cooling resistance even when using a palm fractionated soft oil.SOLUTION: The liquid cream uses oil and fat for liquid cream, containing 5-70 mass% of a palm fractionated soft oil having an iodine value of 60-80 and containing 55-70 mass% of XU2 type triglyceride, less than 2 mass% of X3 type triglyceride and 6-30 mass% of saturated fatty acid in a fatty acid combined with two positions of all triglycerides, and 30-95 mass% of a lauric based soft oil having an iodine value of 20 or more and containing 70 mass% or more of unsaturated fatty acid in total constituent fatty acid of oil and fat, and 30 mass% or more of lauric acid in total constituent fatty acid of liquid oil and/or oil and fat which is liquid at 20°C.

Description

  The present invention relates to a liquid cream fat and a liquid cream using the same.

  There is a background that palm oil was a cheap oil and fat due to mass production by large-scale plantations. Moreover, although it is a solid fat from the first, the oil and fat of various characteristics can be obtained by the fractionation process from the low melting point near liquid oil to very hard fat. Furthermore, it has the property of good oxidation stability, and is now used all over the world as an oil resource similar to soybean oil. In recent years, since the problem of trans fatty acids contained in edible fats and oils has been highlighted worldwide, it has become increasingly necessary to utilize palm oil having a very low trans fatty acid content. However, the low melting point part (palm olein) obtained by fractionating palm oil has a tendency to be solid except in the summer, even if it is a low melting point part. Even in a low melting point portion called so-called palm super olein obtained by further separating the low melting point portion, it has been difficult to obtain a liquid oil having cooling resistance similar to that of salad oil.

  Therefore, palm fraction soft oils represented by palm olein and palm super olein are mixed with salad oils such as rapeseed oil, soybean oil, corn oil, safflower oil, and sunflower oil, so that some fat crystals are precipitated in winter. However, fluidity can be secured, so it is widely used mainly as commercial frying oil. However, in a liquid cream such as coffee cream, freezing and coagulation due to temperature drop during refrigerated storage are problematic, and freeze-thaw resistance is also required as cooling resistance. Therefore, the oil-fat crystals do not precipitate, or even if they are precipitated, cooling resistance is required so that the emulsion breakage does not occur. Therefore, the blending of palm fractionated soft oil must be suppressed to a very low level. It was a barrier to expanding the use of palm oil.

  In order to improve the cooling resistance of palm fractionated soft oil, it is common to repeat fractionation of the low melting point portion and fractionate the fraction having a lower melting point. The yield of the low melting point fraction was low and was not commensurate with the production cost. Moreover, paying attention to diglyceride contained in palm oil, attempts have been made to improve the cooling resistance of palm fractionated soft oil and processed emulsified foods using the same by adjusting the composition and content of diglyceride ( For example, refer to Patent Documents 1 and 2), adjustment of diglyceride is not practical because the production cost increases to the same extent as repeated fractionation. In addition, attempts have been made to improve the cooling resistance of processed and emulsified foods by using fats and oils that have been selectively transesterified at positions 1 and 3 of a soft palm oil and a liquid oil and fat with high cooling resistance. However, for example, in order to selectively transesterify the 1,3-positions of fats and oils, an expensive lipase preparation and a complicated production apparatus are required, and thus practicality is similarly poor. It was a thing.

JP-A-64-43149 JP-A-5-161471 Japanese Patent Laid-Open No. 2-92997

  The object of the present invention is to develop a liquid cream having good cooling resistance even when palm fractionated soft oil is used.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have determined that the iodine value is within a specific range, and the content of saturated fatty acid in fatty acids bonded to the 2-position of all triglycerides is a specific amount. It has been found that a liquid cream having good cooling resistance can be obtained when oil containing a specific amount of a palm fractionated soft oil and a liquid oil and / or a lauric soft oil is used in a liquid cream. It came to complete.

That is, according to one aspect of the present invention,
Provided is a fat and oil for liquid cream containing 5 to 70% by mass of the following palm fractionated soft oil and 30 to 95% by mass of liquid oil and / or lauric soft oil.
(Palm fractionated soft oil)
A palm fractionated soft oil having an iodine value of 60-80,
XU2-type triglyceride 55-70% by mass of a saturated fatty acid X having 16 or more carbon atoms and an unsaturated fatty acid U having 16 or more carbon atoms,
X3 type triglyceride less than 2% by mass,
Palm fraction soft oil whose content of the saturated fatty acid in the fatty acid couple | bonded with 2-position of all the triglycerides contained in the said palm fraction soft oil is 6-30 mass%.
(Liquid oil)
Fats and oils that contain 70% by mass or more of unsaturated fatty acids in all the constituent fatty acids of the fats and oils and are liquid at 20 ° C.
(Laurin soft oil)
Fats and oils containing 30% by mass or more of lauric acid in all constituent fatty acids of the fats and oils and having an iodine value of 20 or more.

According to another aspect of the invention,
The palm fraction soft oil is
10 to 40% by mass of X2U type triglyceride,
U3 type triglyceride 5-20% by mass;
The oil for fats and creams described above is further provided.

According to another aspect of the invention,
There is provided a liquid cream comprising the above liquid cream fat.

  By using the oil containing the palm fractionated soft oil and the liquid oil and / or lauric soft oil of the present invention in the liquid cream, a liquid cream having good cooling resistance can be obtained even when the palm fractionated soft oil is used. be able to.

I. Palm fractionated soft oil In the present invention, “palm fractionated soft oil” is an oil obtained by subjecting palm pulp-derived fats and oils to fractionation. As the palm fractionated soft oil, a low melting point portion and / or a medium melting point portion obtained by fractionating palm oil is used. According to a preferred embodiment, a low melting point portion obtained by being subjected to a plurality of fractionation treatments may be used. In addition, the palm fractionated soft oil may be subjected to a transesterification process. The transesterification process may be performed at any stage before or after the fractionation process or between a plurality of fractionation processes.

  The palm fraction soft oil of the present invention has an iodine value of 60 to 80, preferably 62 to 78, more preferably 64 to 74. Further, the palm fractionated soft oil is 55 to 70 mass%, preferably 57 to 68 mass%, more preferably 57 to 68 mass% of XU2-type triglyceride in which a saturated fatty acid X having 16 or more carbon atoms and an unsaturated fatty acid U having 16 or more carbon atoms are combined. Contains 59-66 mass%. The content of the X3 type triglyceride in the palm fractionated soft oil is less than 2% by mass, preferably 0% by mass or more and less than 1% by mass, more preferably 0% by mass or more and less than 0.5% by mass, and further preferably 0%. % By mass. The content of the X3 type triglyceride should be small and may not be contained at all. By suppressing the X3 type triglyceride to less than 2% by mass, when the palm fractionated soft oil is used in the liquid cream, the cooling resistance can be further improved.

  According to a preferred embodiment, the palm fractionated soft oil is preferably 10 to 40% by mass, more preferably 10 to 33% by mass, more preferably 10 to 27% by mass of X2U type triglyceride, and preferably 5 to U3 type triglyceride. To 20% by mass, more preferably 8 to 20% by mass, and more preferably 10 to 18% by mass.

  Examples of the saturated fatty acid X having 16 or more carbon atoms bonded to triglyceride include palmitic acid (16: 0), stearic acid (18: 0), arachidic acid (20: 0), behenic acid (22: 0), and And lignoceric acid (24: 0). Examples of the unsaturated fatty acid U having 16 or more carbon atoms include palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). Can be mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

In this invention, content of the saturated fatty acid in the fatty acid couple | bonded with 2 positions of all the triglycerides contained in palm fractionation soft oil is 6-30 mass%, Preferably it is 8-25 mass%, More preferably, 9- It is 20 mass%, More preferably, it is 12-18 mass%. Since the content of saturated fatty acids in the fatty acids bonded to the two positions of all triglycerides is within the above range, the solid fat content (SFC) at low temperatures is kept low and fine crystals are produced. The cooling resistance of the liquid cream containing oil can be improved.
In addition, the measurement of the fatty acid couple | bonded with the 2nd position of triglyceride can be performed according to oil chemistry, 29,587, (1980), for example.

  In the present invention, 5% by mass or more of diglyceride may be contained in the palm fractionated soft oil, but the content of diglyceride can be suppressed to less than 5% by mass, and further to less than 3% by mass. According to the palm fractionated soft oil of the present invention, even when the diglyceride content is as low as less than 5% by mass, it can have sufficient cooling resistance when used in a liquid cream. Since it is not necessary to adjust or add diglyceride, the cost can be reduced.

  According to a preferred aspect of the present invention, the content of trans fatty acid contained in the palm fractionated soft oil is 5% by mass or less, preferably 5% by mass or less, based on the total amount of fatty acids constituting all triglycerides contained in the palm fractionated soft oil. It should be 3% by mass or less, more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable.

II. Production method of palm fractionated soft oil In the present invention, as long as the palm fractionated soft oil satisfies the configuration of the present invention, the production method is not particularly limited and may be obtained by any production method. Street. The manufacturing method of the palm fractionation soft oil mixes the 1st palm fractionation oil which used for the transesterification process, and the 2nd palm fractionation oil which has not passed transesterification process by a specific amount, and also fractionates this mixed oil and fat. This is a method using palm fractionated oil obtained by treatment. More specifically, the method for producing the above-mentioned palm fractionated soft oil is:
After subjecting palm oil to a fractionation treatment, further subjecting it to a transesterification treatment to obtain a first palm fractionation oil;
After subjecting palm oil to a fractionation treatment, a step of obtaining a second palm fractionation oil without undergoing a transesterification treatment;
The first palm fractionated oil 10 to 90% by mass, preferably 20 to 80% by mass, and the second palm fractionated oil 10 to 90% by mass, preferably 20 to 80% by mass, are mixed to obtain the third palm. Obtaining a fractionated oil;
Subjecting the third palm fractionated oil to a fractionation treatment to obtain a fourth palm fractionated oil,
You may further include the process of mixing 4th palm fractionation oil and other palm fractionation oil, and obtaining said palm fractionation soft oil. Said palm fraction soft oil contains 10 mass% or more of the 4th palm fraction oil, Preferably it is 15-100 mass%, and may further contain other palm fraction oil. Other palm fractionation oil should just be other than the 4th palm fractionation oil, and is obtained by using palm oil for a fractionation process.

  In the present invention, the iodine value of the fractionated palm oil obtained in each step is preferably 50 to 80, and in particular, the fourth fractionated palm oil is preferably 60 to 80. Moreover, content of the saturated fatty acid in the fatty acid couple | bonded with the 2nd position of all the triglycerides contained in the 4th palm fractionated oil of the 4th palm fractioned oil is preferably 6 to 30% by mass, and more preferably. Is 8 to 25% by mass, more preferably 9 to 20% by mass. Saturated fatty acid content in fatty acids bound to two positions of all triglycerides of the obtained palm fractionated soft oil by mixing such fourth fractionated palm oil alone or with other palm fractionated oils The amount can be adjusted to 6-30% by weight.

  In the present invention, the separation process performed in each of the above steps is at least once, and may be performed a plurality of times. Details of the fractionation and transesterification methods are described below.

Fractionation treatment In the present invention, the method for the fractionation treatment is not particularly limited, but can be carried out by dry fractionation, emulsification fractionation, solvent fractionation, etc., and particularly economically by dry fractionation. Dry fractionation is generally performed by cooling the fractionated raw oil and fat while stirring in a tank to precipitate crystals, and then squeezing and / or filtering the hard part (crystal fraction) and the soft part (liquid fraction). It can be done by obtaining. The fractionation temperature is preferably adjusted as appropriate according to the properties of the fractionated oil to be obtained, and can be performed at 10 to 40 ° C., for example.

Transesterification Treatment In the present invention, the method of transesterification treatment is not particularly limited, but can be carried out by a known method. For example, either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst can be performed. In any method, it is preferable to adjust the content of the saturated fatty acid in the fatty acid bonded to the 2-position of all triglycerides contained in the palm fractionated oil by random transesterification or transesterification with poor positional specificity.

  The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 to 40%. The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.

III. Liquid oil In this invention, liquid oil is fat and oil which contains 70 mass% or more of unsaturated fatty acids in all the constituent fatty acids of fats and oils, and is liquid at 20 degreeC. More specifically, rapeseed oil, high oleic rapeseed oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, corn oil, soybean oil, high oleic soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, high Examples include oleic safflower oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, or a mixed oil thereof. In particular, it is preferably a salad oil grade liquid oil that passes the cooling test. Here, salad oil refers to oil that is not clouded or crystallized at 0 ° C. for 5.5 hours based on JAS (Japanese Agricultural Standards). Moreover, since flavor stability improves that an oleic acid content is 70 mass% or more, it is preferable.

IV. Laurin soft oil In the present invention, the lauric soft oil is an oil and fat containing 30% by mass or more of lauric acid in all fatty acids of the oil and fat and having an iodine value of 20 or more. More specifically, there may be mentioned a low melting point portion obtained by subjecting palm kernel oil or the like to a separation treatment, and fat or oil obtained by transesterifying a mixed oil of palm oil, palm kernel oil or the like and the liquid oil. The lauric soft oil in the present invention is preferably a fractionated low melting point portion, and the iodine value is preferably 23 or more, more preferably 25 or more, and further preferably 27 or more. The upper limit of the iodine value is not particularly limited, but is preferably 50 or less, more preferably 40 or less. If the lauric soft oil satisfies the above conditions, it is preferable because the flavor stability and cooling resistance of a liquid cream using the same can be improved.

V. Oil for fat and oil for liquid cream The oil and fat for cream of the present invention contains 5 to 70% by mass of the palm fractionated soft oil and 30 to 95% by mass of the liquid oil and / or lauric soft oil. The fat and oil for liquid cream of the present invention preferably contains 10 to 60% by mass of palm fractionated soft oil and 40 to 90% by mass of liquid oil and / or lauric soft oil, and 20 to 50% of palm fractionated soft oil. More preferably, it contains 50 to 80% by mass of liquid oil and / or lauric soft oil. The fat and oil for liquid cream of the present invention is preferably composed of a mixed oil of palm fractionated soft oil and liquid oil and / or lauric soft oil, but as long as it does not impair the cooling resistance of the liquid cream, Other edible oils and fats may be included. Other edible fats and oils may include lauric fats and oils other than milk fat and lauric soft oil. Here, the lauric fats and oils mean fats and oils having a lauric acid content of 30% by mass or more in the total constituent fatty acids of the fats and oils, specifically, coconut oil, palm kernel oil, fractionated oils thereof, and hardened oils. And transesterified oil. Specific examples of lauric oil fractionation oil include palm kernel olein (soft portion obtained by fractionating palm kernel oil), palm kernel stearin (hard portion obtained by fractionating palm kernel oil), and palm stearin (coconut oil). Hard part obtained by fractionation) and the like. These lauric fats and oils can also be used 1 type or in mixture of 2 or more types. When the fats and oils for liquid cream of the present invention contain lauric fats and oils excluding lauric soft oils, the content of lauric fats and oils excluding lauric soft oils is preferably 30% by mass or less, and 20% by mass or less. More preferably, it is most preferably 5 to 15% by mass. When the fats and oils for liquid cream of the present invention contains 5 to 15% by mass of lauric fats and oils excluding lauric soft oil, 5 to 55% by mass of palm fractionated soft oil and 30 liquid oils and / or lauric soft oils. It is preferable to contain -90 mass%.

VI. Liquid cream The liquid cream of the present invention is a liquid cream (oil-in-water emulsion) using the liquid cream fat of the present invention. According to a preferred embodiment of the present invention, the liquid cream of the present invention contains preferably 5 to 50% by mass, more preferably 10 to 40%, and further preferably 10 to 30% by mass of the liquid cream fat according to the present invention. It is a waste. The liquid cream of the present invention preferably uses only the oil for fats and oils of the present invention as an oil or fat, but may contain fat derived from fresh cream by using fresh cream together. In the liquid cream of the present invention, the fat content derived from fresh cream is preferably 50% by mass or less based on the oil content for the liquid cream of the present invention. The liquid cream of the present invention is particularly suitable as a beverage cream added to beverages such as coffee cream, as a topping for frozen confectionery such as pudding and jelly, as a cooking cream, cooking stew, soup, etc. It can also be suitably used for food.

  In the liquid cream of the present invention, as components other than fats and oils, an appropriate amount of components that are usually blended in edible creams that are oil-in-water emulsions can be used. Specifically, water, emulsifiers, milk solids, saccharides, thickeners, salts, antioxidants, fragrances and the like can be used. Examples of the emulsifier include conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and organic acid fatty acid ester. Examples of the milk solid content include skim milk, skim milk powder, whey powder, sodium caseinate, fresh cream, milk, and sweetened condensed milk. A part of milk solids can be used by substituting with vegetable protein. Examples of the saccharide include glucose, maltose, sorbitol, sucrose, and lactose. Examples of the thickener include xanthan gum, guar gum, gellan gum and the like. Examples of the salts include alkali metal salts of phosphoric acid and alkali metal salts of citric acid.

VII. Production Method of Liquid Cream A known method can be used for the production method of the liquid cream of the present invention. As an example, an oil phase is prepared by dissolving or dispersing other oil-soluble components in the liquid cream fat. On the other hand, an aqueous phase prepared by dissolving or dispersing other components water-soluble in water and, if necessary, fresh cream is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily. Moreover, it can also sterilize as needed. The homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. . After the homogenization treatment, it may be subjected to cooling and aging processes.
In addition, in the manufacturing process of the liquid cream of the present invention, the oil and fat for liquid cream of the present invention is prepared in advance by separating the palm fraction soft oil, liquid oil and / or lauric soft oil, and any other before preparing the oil phase. You may mix as edible fats and oils as a mixed oil, or as long as the composition of the liquid cream fats and oils of the present invention is satisfied as fats and oils in the oil phase, each fat and oil may be blended separately during the oil phase preparation. Good.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is limited to the content of the following Examples, and is not interpreted.

I. Production of palm fractionated soft oil
Preparation of raw material oil A for palm fractionation soft oil Palm oil was subjected to fractionation treatment to obtain palm fractionation oil. The iodine value of the fractionated palm oil was 56.6. This palm fractionated oil was cooled for 17 hours under an air cooling condition of 12 ° C., and then subjected to squeezing filtration to obtain a raw material oil A of palm fractionated soft oil. The iodine value of the raw material oil A was 66.7.

Preparation of raw material oil B for palm fractionated soft oil After subjecting palm oil to a fractionation treatment, it was further subjected to a random transesterification treatment using sodium methylate as a catalyst to obtain a first palm fractionation oil. The iodine value of the 1st palm fractionation oil was 56.6. Moreover, the palm oil was used for the fractionation process and the 2nd palm fractionation oil was obtained. The iodine value of the 2nd palm fractionation oil was 64.1. Next, 50 mass% of the 1st palm fractionation oil and 50 mass% of the 2nd palm fractionation oil were mixed, and the 3rd palm fractionation oil was obtained. The third palm fractionated oil was cooled at 16 ° C. for 3 hours, further cooled at 12 ° C. for 3 hours, and then subjected to squeeze filtration to obtain a fourth palm fractionated oil (raw material oil B). The iodine value of the raw material oil B was 67.0.

  The raw material oils A and B of the palm fractionated soft oil obtained above were mixed at the mixing ratio shown in Table 1 to obtain the palm fractionated soft oils of Examples 1 to 5. Further, X3 type triglyceride was added to the palm fractionated soft oil of Example 5 to obtain the palm fractionated soft oil of Example 6. The palm fraction soft oils of Examples 1 to 6, in iodine value, X3 type, X2U type, XU2 type, and U3 type triglyceride ratio, in the fatty acid bonded to the 2-position of all triglycerides contained in the palm fraction soft oil The content of saturated fatty acid (TG-2-X) was as shown in Table 1.

II. Production of Coffee Cream (1) According to the following production procedures 1 to 6, the coffee creams of Examples 7 to 12 having the blending amounts (mass%) shown in Table 2 were produced. The coffee creams of Examples 7 to 12 were 50 parts by weight of the palm fractionated soft oil of Examples 1 to 6, high oleic sunflower oil (Nisshin Oilio Group Co., Ltd., unsaturated fatty acid content 92.2% by mass, oleic acid, respectively. A mixed oil with a content of 81.8% by mass, salad oil grade) 50 parts by mass is used as a sample oil (sample oil using the palm fraction soft oil of Examples 2 to 5 is an example).
Manufacturing procedure The aqueous phase raw material and the oil phase raw material were heated and mixed and dissolved at 70 ° C. using separate containers.
2. While stirring the aqueous phase raw material, the oil phase raw material was gradually added thereto and pre-emulsified.
3. Homogenization was performed using a homogenizer (first stage 200 kg / cm ³ , second stage 50 kg / cm ³ ).
4). Sterilized at 85 ° C. for 10 minutes using a hot water bath.
5. Homogenization was performed using a homogenizer (first stage 150 kg / cm ³ , second stage 50 kg / cm ³ ).
6). It cooled to 30 degreeC using an ice water bath, and obtained coffee cream.

III. Evaluation of Coffee Cream (1) The following evaluation was performed on the coffee creams of Examples 7 to 12 produced above.

(1) The emulsion-stable coffee cream was frozen at −15 ° C. for 24 hours and then thawed at room temperature. Visual evaluation was performed according to the following criteria.
-Evaluation criteria ( double-circle): It was not solidified at all and was very favorable.
◯: Although slightly solidified, there was no practical problem.
Δ: Some solidified.
X: Completely solidified.

(2) 100 g of hot water was poured into 2 g of dispersible instant coffee, 5 g of coffee cream was added and stirred, and the appearance was visually evaluated according to the following criteria.
Evaluation criteria A : There was no oil-off or feathering at all, and it was in a uniform state.
○: Slight oil-off and feathering occurred, but there were no practical problems.
Δ: Some oil-off or feathering occurred.
X: Oil-off and feathering clearly occurred.

  The evaluation results of the coffee creams of Examples 7 to 12 were as shown in Table 3.

IV. Production of Coffee Cream (2) The coffee creams of Examples 13 to 18 having the blending amounts (mass%) shown in Table 4 were produced in the same procedure as the production of coffee cream (1). The palm fraction soft oil in Table 4 is the palm fraction soft oil obtained in Examples 3 and 4 above, and the following were used as the high oleic sunflower oil, high oleic safflower oil, and high oleic rapeseed oil, respectively.
High oleic sunflower oil (Nisshin Oilio Group Co., Ltd. prototype, unsaturated fatty acid content 92.2%, oleic acid content 81.8%, salad oil grade)
High oleic safflower oil (Nisshin Oilio Group, unsaturated fatty acid content 91.4 mass%, oleic acid content 76.5 mass%, salad oil grade)
High-oleic rapeseed oil (Nisshin Oilio Group, Unsaturated fatty acid content 93.1%, oleic acid content 73.4%, salad oil grade)

V. Evaluation of coffee cream (2) The coffee creams of Examples 13 to 18 produced above were evaluated in the same manner as the evaluation of coffee cream (1).
The evaluation results of the coffee creams of Examples 13 to 18 were as shown in Table 5.

VI. According to the mixing | blending of the manufacture table 6 of coffee cream (3), the fats and oils of Examples 19-23 were obtained. Using the fats and oils of Examples 19 to 23, coffee creams of Examples 24 to 28 having the blending amounts (% by mass) shown in Table 2 were produced. The palm fractionated soft oil in Table 6 is the palm fractionated soft oil obtained in Examples 1 and 4 above, and the following lauric soft oils I and II, lauric fats and hyoleic sunflower oils were used as follows. .
Laurin soft oil I: Palm kernel oil fractionation low melting point (Nisshin Oillio Group, Ltd. prototype, lauric acid content 44.1% by mass, iodine value 22.3)
Laurin soft oil II: Palm kernel oil fractionation low melting point (Nisshin Oilio Group Co., Ltd. prototype, lauric acid content 41.5 mass%, iodine value 25.8)
Laurin-based fats and oils: high melting point part of palm kernel oil fraction (Nisshin Oillio Group Ltd. prototype, lauric acid content 55.1%, iodine value 7.0)
High oleic sunflower oil (Nisshin Oilio Group Co., Ltd. prototype, unsaturated fatty acid content 92.2%, oleic acid content 81.8%, salad oil grade)

VII. Evaluation of coffee cream (3) The coffee creams of Examples 24 to 28 produced above were evaluated in the same manner as the evaluation of coffee cream (1).
The evaluation results of the coffee creams of Examples 24-28 were as shown in Table 7.

Claims (3)

A fat or oil for liquid cream characterized by containing 5 to 70% by mass of the following palm fractionated soft oil and 30 to 95% by mass of liquid oil and / or lauric soft oil.
(Palm fractionated soft oil)
A palm fractionated soft oil having an iodine value of 60-80,
XU2-type triglyceride 55-70% by mass of a saturated fatty acid X having 16 or more carbon atoms and an unsaturated fatty acid U having 16 or more carbon atoms,
X3 type triglyceride less than 2% by mass,
Palm fraction soft oil whose content of the saturated fatty acid in the fatty acid couple | bonded with 2-position of all the triglycerides contained in the said palm fraction soft oil is 6-30 mass%.
(Liquid oil)
Fats and oils that contain 70% by mass or more of unsaturated fatty acids in all the constituent fatty acids of the fats and oils and are liquid at 20 ° C.
(Laurin soft oil)
Fats and oils containing 30% by mass or more of lauric acid in all constituent fatty acids of the fats and oils and having an iodine value of 20 or more. The palm fractionated soft oil is
10 to 40% by mass of X2U type triglyceride,
U3 type triglyceride 5-20% by mass;
The fats and oils for liquid creams of Claim 1 which further contain.   The liquid cream which uses the fats and oils for liquid creams of Claim 1 or 2.