JP2015167483A - Foamable oil-in-water type emulsified fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsified fat composition which contains substantially no trans-fatty acid and molten salt and, even though a content of a Csaturated fatty acid is small, is inexpensive and has good emulsion stability, and to provide whipped cream which is obtained by whipping the composition, is readily meltable in the mouth, gives cold sensation and rich taste of fat, and shows little temporal stiffening.SOLUTION: The foamable oil-in-water type emulsified fat composition has: relative to the whole composition, a fat content of 25 to 45 wt%; relative to the whole fat, a trans-fatty acid content of less than 1 wt% and a Csaturated fatty acid content of less than 2 wt%; does not contain a molten salt; and contains, relative to the whole fat, 50 to 90 wt% of fat (A), which is a middle melting point portion of palm oil, and 10 to 50 wt% of the following fat (B), with a total amount of the fat (A) and the fat (B) being 80 to 100 wt%. The fat (B) is a fractionated liquid portion of an ester exchanged oil of a palm-based oil and has an iodine value of 38 to 62.

Description

  The present invention relates to an edible foamable oil-in-water emulsified oil / fat composition for producing whipped cream and the like.

Conventionally, as fats and oils used in foamable oil-in-water emulsified oil and fat compositions such as whipped cream, the melting point of palm oil is used because it is stable and inexpensive, but it is concentrated. Since the amount of symmetrical SUS triglyceride is excessively large, if incorporated in a large amount, there is a problem that the emulsification stability of the stock solution before whipping is deteriorated and the transport resistance is inferior.
Therefore, a foamable oil-in-water emulsified oil / fat composition (Patent Document 1) using a combination of lauric fat and oil palm kernel hard oil and palm middle oil has been disclosed. Occurrence deteriorates workability.
Furthermore, fats oil-in-water emulsion used in combination melting fractionated oil in the interesterified oil obtained by oil that specific amount containing C ₁₆ or higher saturated fatty acids and C ₁₆ or higher unsaturated fatty acid by transesterification with palm oil Although the composition (patent document 2) is disclosed, the emulsification stability of the undiluted solution before whipping is not a satisfactory level, and in all Examples, a molten salt such as sodium hexametaphosphate is added, so that the bitter taste Is not desirable for health.
Furthermore, although a foamable oil-in-water emulsified oil / fat composition using a partially cured oil / fat (Patent Document 3) is disclosed, trans fatty acids and saturated fatty acids increase, which is not preferable from the viewpoint of health.

JP 2006-223176 A JP 2008-263790 A JP 2002-017256 A

The object of the present invention is to provide a foamable oil-in-water emulsified fat that is substantially free of trans fatty acids and molten salts and is inexpensive and has good emulsification stability despite the low amount of C ₁₂ saturated fatty acids. It is to provide a whipped cream which is obtained by whipping the composition, and further has a good mouth melt, has a cool feeling and a rich body of oil, and has little sari (change in hardness). Furthermore, an object of the present invention is to provide a foamable oil-in-water emulsified oil / fat composition as described above even if the total amount of saturated fatty acids including C ₁₂ saturated fatty acids is small.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that fats and oils that are the middle melting point of palm even if the content of trans fatty acid and C ₁₂ saturated fatty acid is extremely small and no molten salt is contained. By adding a specific amount of (A) and a fat (B) that is a fractionated liquid part obtained by transesterifying palm oil and adjusting the iodine value within a specific range, the foamability is low and the emulsion stability is good. An oil-in-water emulsified oil / fat composition is obtained, and when the composition is whipped, it is found that a whipped cream with good mouth melting, cold feeling and oiliness and less sari (change in hardness) can be obtained. The present invention has been completed.

That is, the first aspect of the present invention is that the oil-and-fat content is 25 to 45% by weight in the whole foamable oil-in-water emulsified oil and fat composition, and the trans-fatty acid content is less than 1% by weight and the C ₁₂ saturated in the whole oil and fat. Fatty acid is less than 2% by weight, does not contain a molten salt, contains 50 to 90% by weight of the fat (A) and the following fat and oil (B) of 10 to 50% by weight as the melting point of palm oil. Further, the present invention relates to a foamable oil-in-water emulsified oil / fat composition in which the total amount of oil / fat (A) and oil / fat (B) is 80 to 100% by weight.
Fats and oils (B): Fats and oils that are fractionated liquid parts of transesterified oils of palm-based fats and oils and have an iodine value of 38 to 62.

  In a preferred embodiment, the fat / oil (B) was obtained by stirring the oil-exchanged oil of palm-based fat / oil while precipitating crystals and then introducing the oil / fat into a pressing / pressing device and compressing the oil / fat (B). It is related with the foamable oil-in-water type emulsified oil-fat composition of the said description which is an oil-fat composition of a liquid part. More preferably, the foaming oil-in-water emulsification according to the above, wherein the crystals are precipitated by stirring while adjusting the temperature at 30 to 43 ° C. for 5 to 48 hours, and the pressure during the subsequent pressing is 0.5 to 5 MPa. The above-described foamable oil-in-water emulsified oil / fat composition, more preferably the oil / fat (A) is a SUS triglyceride, wherein the total saturated fatty acid content in the whole oil / fat is 70% by weight or less. Is a foamable oil-in-water emulsified oil / fat composition as described above, wherein the oil / fat is separated so as to contain 50 to 80% by weight in the whole oil (A). The second of the present invention relates to a whipped cream obtained by whipping the foamable oil-in-water emulsified fat composition described above.

According to the present invention, a foamable oil-in-water emulsified oil / fat composition that is substantially free of trans fatty acids and molten salts, is inexpensive, and has good emulsification stability even when there are few C ₁₂ saturated fatty acids. Furthermore, the whipped cream obtained by whipping the composition, having good meltability in the mouth, having a cool feeling and a rich body of oil, and having little sari (change in hardness) can be provided. Furthermore, the foamable oil-in-water emulsified oil / fat composition as described above can be provided even when the total amount of saturated fatty acids including C ₁₂ saturated fatty acids is small.

Hereinafter, the present invention will be described in more detail. The foamable oil-in-water emulsified oil / fat composition of the present invention contains a specific amount of oil / fat, and the content of trans fatty acid and C ₁₂ saturated fatty acid is less than the specific amount in the whole oil / fat, and does not contain a molten salt. The oil and fat (A) which is the palm melting point and the oil and fat (B) which is a fractionated liquid part obtained by transesterifying the palm oil and adjusting the iodine value to a specific range are characterized by containing a specific amount.

In this invention, it is preferable that the oil-fat content in the whole foamable oil-in-water type emulsified oil-fat composition is 25 to 45 weight%, and 30 to 40 weight% is more preferable. If it is less than 25% by weight, it may be difficult to feel the richness of oil in the whipped cream. Moreover, when more than 45 weight%, the emulsification stability of a foamable oil-in-water type emulsified oil-fat composition may worsen.
Moreover, it is preferable that the moisture content in the whole foamable oil-in-water type emulsified oil-fat composition is 30 to 70 weight%, and 45 to 65 weight% is more preferable. When it is less than 30% by weight, the emulsification stability of the foamable oil-in-water emulsified oil / fat composition may deteriorate. On the other hand, if it is more than 70% by weight, the chilled feeling of the whipped cream may not be obtained.

  In the foamable oil-in-water emulsified oil / fat composition of the present invention, from the viewpoint of health, the content of trans fatty acid in the whole oil / fat is preferably as small as possible and is preferably less than 1% by weight. To reduce the trans fatty acid content, the use of partially hardened oil may be reduced.

  Further, in the foamable oil-in-water emulsified oil / fat composition of the present invention, it may adversely affect the flavor and is unfavorable for health. Therefore, the lower the molten salt content, the better. Is preferred. Examples of the molten salt include sodium phosphate, sodium polyphosphate, sodium tripolyphosphate, sodium metaphosphate, sodium hexametaphosphate, trisodium citrate, monopotassium citrate, tripotassium citrate and the like. Furthermore, alkali metal salts of organic acids such as succinic acid, lactic acid, carbonic acid and acetic acid can be mentioned.

Furthermore, in the foamable oil-in-water emulsified oil / fat composition of the present invention, the C ₁₂ saturated fatty acid content in the whole oil / fat is preferably less than 2% by weight, and the palm oil / fat also contains some C ₁₂ saturated fatty acid, It is more preferably 0.05% by weight or more and less than 2% by weight. When it is more than 2% by weight, the whipped cream becomes so strong that workability may be deteriorated. In order to make the C ₁₂ saturated fatty acid content less than 2% by weight, the use of lauric fats and oils such as palm kernel oil and coconut oil, and fractionated oils, hardened oils or transesterified oils thereof may be reduced.
In addition, it is preferable from the viewpoint of health that the content of saturated fatty acids other than other C ₁₂ is small, and the total saturated fatty acid content in the entire fat is preferably 70% by weight or less, and more preferably 60% by weight or less. In order to set the total saturated fatty acid content in the fat and oil within the above range, the use of fats and oils with a high saturated fatty acid content such as hardened oil and the lauric fat and oil may be reduced.

  The foamable oil-in-water emulsified oil / fat composition of the present invention contains oil / fat (A), which is a middle melting point of palm, and oil / fat (B), which is a separated liquid part of transesterified oil of palm-based oil / fat. Medium contains 50 to 90% by weight of the fat (A) and 10 to 50% by weight of the fat (B), and the total amount of the fat (A) and fat (B) is 80 to 100 in the whole fat. It is preferable that it is weight%. When it is less than 80% by weight, in the whipped cream produced using the composition, good mouth melting and cooling sensation may not be obtained.

The fat / oil (A) is a middle melting point fraction obtained by fractionating palm oil using multi-stage fractionation or solvent fractionation, and the fat / oil fractionated so as to contain 50 to 80% by weight of SUS triglyceride in the whole fat / oil (A). Is preferred. More preferably, it contains 60 to 75% by weight of SUS type triglyceride. If the amount is less than 50% by weight, good whipping or cooling may not be obtained in the whipped cream. Moreover, when more than 80 weight%, the emulsification stability of a foamable oil-in-water type emulsified oil-fat composition may worsen.
The SUS-type triglyceride is a symmetric 1,3-disaturated fatty acid-2 unsaturated fatty acid triglyceride, and the saturated fatty acid residue at positions 1 and 3 is preferably palmitic acid or stearic acid, and unsaturated at position 2 The fatty acid residue is preferably oleic acid or linoleic acid.

  The fats and oils (B) of this invention are the liquid parts obtained by removing a solid part, after carrying out random transesterification of palm-type fats and oils. The iodine value of the obtained liquid part is preferably 38 to 62, and more preferably 40 to 58. If the iodine value is lower than 38, the whipped foamable oil-in-water emulsified oil / fat composition may be poorly melted in the mouth. On the other hand, if the iodine value is higher than 62, the cooling sensation of the whipped cream may not be obtained. As for the iodine value of the palm-type fats and oils used for the transesterification, 30-58 are preferable. If it is the range, it is easy to adjust the iodine value of the fats and oils (B) finally obtained to 38-62.

  Examples of palm-based fats and oils having an iodine value of 30 to 58 used for the fats and oils (B) include palm oil, palm stearin, palm middle melting point, and palm olein when used as they are. Fractionated oils such as olein, palm super olein, palm top olein, palm hard stearin, or these hardened oils and transesterified oils may be mixed to adjust the iodine value to 30-58.

  Random transesterification methods for palm fats and oils include methods that can be generally applied to edible fats and oils, such as “chemical methods using alkali catalysts such as sodium methylate” and “enzymatic methods using lipase”. Can be mentioned. As the random transesterification method in the present invention, it is possible to use “chemical method” or “enzymatic method using a lipase having a certain degree of reactivity at the 2-position of triglyceride, for example, a lipase derived from the genus Thermomyces”. preferable.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, after the transesterified oil of palm-based fats and oils is stirred to precipitate crystals, the fats and oils are mixed. Is introduced into a pressure squeezing device and squeezed to obtain a liquid part. Specifically, the palm-based oil-and-fat random transesterified oil is stirred for 5 to 48 hours while adjusting the temperature at 30 to 43 ° C. to precipitate crystals, and the oil or fat is introduced into a pressure pressing device, and 30 to 43 Squeezing at 0.5 to 5 MPa while maintaining the temperature is preferable because a liquid part having an iodine value of 38 to 62 is easily obtained.

  Examples of the fats and oils other than the fats and oils (A) and fats and oils (B) include vegetable oils and fats such as rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, and palm oils, and animal fats and oils such as milk fat lard. And fractionated oils of these oils and fats, extremely hardened oils or transesterified oils.

  The oil phase in the foamable oil-in-water emulsified oil / fat composition of the present invention includes an emulsifier, a thickener, a flavoring agent, a saccharide, a dairy product, a colorant, a flavor, a salt, a vitamin, and a mineral as necessary. In addition, additives such as oil-soluble antioxidants and other food ingredients may be mixed.

  Examples of the emulsifier include glycerin fatty acid ester, polyglyceric acid fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and other synthetic emulsifiers, soybean lecithin, egg yolk lecithin, and fractionated lecithin thereof, and further enzymatic degradation. Examples thereof include lecithins such as modified lecithin such as lysolecithin, natural-derived emulsifiers containing phospholipids derived from milk, and at least one selected from these groups can be used.

  Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, gum arabic, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. be able to.

  Examples of the saccharide include glucose, sugar, fructose, isomerized sugar, liquid sugar, saccharified starch, dextrin, starch, and sugar alcohol.

  Examples of the dairy products include casein, whey powder, protein concentrated whey powder, whole milk powder, skim milk powder, buttermilk powder, lactose, total milk protein, raw milk, cow milk, whole fat concentrated milk, skimmed milk, skimmed concentrated milk, butter Milk, whey, fresh cream, sweetened condensed milk, unsweetened condensed milk, butter, cheese, etc. may be used, and protein separated or fractionated by UF membrane or ion exchange resin treatment, casein sodium or casein potassium And at least one selected from these groups can be used.

  The flavoring agent, coloring agent, flavoring agent, salt, vitamins, minerals, and oil-soluble antioxidant are not particularly limited as long as they are for food, and can be appropriately used as necessary.

  Although the manufacturing method of the foamable oil-in-water type emulsified oil-fat composition of this invention does not have limitation in particular, it illustrates below. First, oil-soluble raw materials such as oil-soluble emulsifiers and fragrances are mixed with fats and oils heated and dissolved at 50 to 70 ° C., if necessary, and stirred while maintaining the mixture at 50 to 70 ° C. to prepare an oil phase. To do. In addition, water-based emulsifiers such as water-soluble emulsifiers, proteins, salts, fragrances, thickeners, flavoring agents, sugars, dairy products, colorants, salt, vitamins, minerals, etc. The raw materials are mixed and stirred while maintaining at 50 to 70 ° C. to prepare an aqueous phase. Then, while stirring the aqueous phase, the oil phase is added thereto and pre-emulsified. Then, the foamable oil-in-water mold of the present invention is obtained by performing each treatment usually performed such as refinement, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, aging, etc. An emulsified oil / fat composition can be obtained.

  And, by whipping the obtained foamable oil-in-water emulsified oil / fat composition using an open-type whipper or a closed-type continuous whip machine until reaching a suitable hardness for topping, A whipped cream is obtained.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

<Measurement of rising melting point of fats and oils>
The fats and oils used in Examples and Comparative Examples were measured based on the method described in “Establishment of Japan Oil Chemists' Society, Standard Fat and Oil Analysis Test Method 2.3.4.2-90 Melting Point (Increased Melting Point)”.

<Measurement of iodine value>
The fats and oils used in Examples and Comparative Examples were measured based on the method described in the standard fat and oil analysis test method “3.3.3-1996 Iodine number (Wiis-cyclohexane method)”.

<Measurement of fatty acid composition in fats and oils>
The fatty acid composition in the fat was measured by the FID constant temperature gas chromatograph method. The FID constant temperature gas chromatograph method is a method described in “2.4.2.1 Fatty acid composition” of “Standard oil analysis test method” (issue year: 1996) edited by Japan Oil Chemistry Association.

<Measurement of each triglyceride content in fats and oils>
Each triglyceride content in fats and oils was measured based on AOCS Official Method Ce 5c-93 using HPLC, and calculated from the retention time and area ratio of each peak. The analysis conditions are described below.
Eluent: acetonitrile: acetone = 70: 30 (volume ratio)
Flow rate: 0.9 ml / min Column: ODS
Column temperature: 36 ° C
Detector: Differential refractometer

<Evaluation of viscosity just before whip (stock solution viscosity)>
The foamable oil-in-water emulsified oil and fat composition (stock solution) obtained in Examples and Comparative Examples was measured using a B-type viscometer (manufactured by TOKIMEC INC.), And the measured value (unit: mPa · s) was measured. The evaluation value of the viscosity immediately before whipping was used.

<Evaluation of stock emulsion stability>
Foamable oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples (stock solution): 60 g was put into a 100 cc beaker and stirred with a stirring blade with a diameter of 4 cm at 120 rpm until the fluidity disappeared. The time required for this was defined as an evaluation value of the emulsion stability.

<Evaluation of hardness of whipped cream>
The product temperature of the foamable oil-in-water emulsified oil / fat composition obtained in the examples and comparative examples was adjusted to 5 ° C. in a can-to-mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.), 4 kg, granulated sugar Put 400g, whip under high-speed stirring condition (380rpm), whip until reaching a suitable hardness for topping, put the sample after standing for 30 minutes at 20 ° C immediately after whipping and then creep Using a meter ("RE2-30005S", manufactured by Yamaden Co., Ltd.), measure the maximum load when penetrating 1 cm at a speed of 5 mm / s with a cylindrical plunger with a diameter of 16 mm. It was set as the evaluation value of the hardness of whipped cream. Here, the hardness suitable for topping is the hardness at which the maximum load is 0.25 to 0.35 N.

<Evaluation of melting whipped cream>
The whipped creams obtained in the examples and comparative examples were eaten by 8 expert panelists and subjected to sensory evaluation, and the results were averaged to obtain the results of whipped cream melting. The evaluation criteria and below are as follows.
A: Melting in the mouth is quite light.
○: Melting in the mouth is light.
Δ: Melting in the mouth is slightly heavy.
X: Melting in the mouth is heavy.

<Evaluation of cold feeling of whipped cream>
The whipped creams obtained in the examples and comparative examples were eaten by 8 expert panelists and subjected to sensory evaluation, and the results were averaged to obtain the evaluation results of the cold feeling of the whipped cream. The evaluation criteria and below are as follows.
A: Feels cold.
○: Feels slightly cold.
Δ: Not felt very cold.
X: It does not feel cold.

<Evaluation of body taste of whipped cream oil>
The whipped creams obtained in the examples and comparative examples were eaten by 8 expert panelists and subjected to sensory evaluation, and the average was used as the evaluation result of the richness of the whipped cream oil. The evaluation criteria and below are as follows.
A: Rich oily body is felt.
○: Slightly oily feel.
Δ: Not much oil is felt.
X: The richness of oil is not felt.

(Production Example 1) Preparation of fats and oils (B) 50 parts by weight of deoxidized palm oil (iodine value 52) and 50 parts by weight of deoxidized palm stearin (iodine value 35) are heated to 90 ° C. for melting. After that, 0.2 parts by weight of sodium methylate was added to the mixed oil that became liquid, and the liquid mixed oil was then stirred for 30 minutes under reduced pressure. Next, after naturally cooling the mixed oil and washing with water, 2 parts by weight of clay is added to the mixed oil, and then the mixed oil is decolored by stirring at 90 ° C. for 30 minutes under reduced pressure. The transesterified oil 1 was obtained by deodorizing for a time. The transesterified oil / fat 1 was heated to 70 ° C. and melted, and then the oil / fat was stirred for 12 hours while controlling the temperature to 35 ° C. to precipitate crystals. Then, the fats and oils were introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part. And this liquid part was deodorized at 250 degreeC for 1 hour, and fats and oils B1 (rise melting | fusing point 27 degreeC, iodine value 53.5) were obtained.

(Production Example 2) Preparation of fats and oils (B) "Deoxidized palm oil (iodine value 52) 50 parts by weight and deoxidized palm stearin (iodine value 35) 50 parts by weight" Transesterification and fat removal were carried out in the same manner as in Production Example 1 except that the amount was changed to 100 parts by weight of palm oil (iodine value 52) to obtain a transesterified fat 2. The transesterified oil 2 was stirred while adjusting the temperature to 37 ° C. to precipitate crystals. After performing the crystallization treatment for 12 hours, the oil was introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part. This liquid part was deodorized at 250 ° C. for 1 hour to obtain fats and oils B2 (increased melting point 30 ° C., iodine value 55.7).

(Production Example 3) Preparation of oil and fat (B) "Deoxidized palm oil (iodine value 52) 50 parts by weight and deoxidized palm stearin (iodine value 35) 50 parts by weight" Transesterification and decoloration were carried out in the same manner as in Production Example 1 except that the amount was changed to 100 parts by weight of palm stearin (iodine value 35) to obtain a transesterified fat 3. The transesterified oil 3 was stirred while adjusting the temperature to 46 ° C. to precipitate crystals. After performing the crystallization treatment for 12 hours, the oil was introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part. This liquid part was deodorized at 250 ° C. for 1 hour to obtain fats and oils B3 (increased melting point 38 ° C., iodine value 40).

(Production Example 4) Production of fat (B) 50 parts by weight of deoxidized palm oil (iodine value 52) and 50 parts by weight of deoxidized palm stearin (iodine value 35) have been deoxidized. Transesterification and decolorization were carried out in the same manner as in Production Example 1 except that the amount was changed to 100 parts by weight of palm olein (iodine number 57), and thus transesterified fat 4 was obtained. This transesterified oil 4 was stirred while adjusting the temperature to 33 ° C. to precipitate crystals. After performing the crystallization treatment for 12 hours, the oil was introduced into a pressure squeezing apparatus and squeezed at a pressure of 3 MPa to obtain a liquid part. This liquid part was deodorized at 250 ° C. for 1 hour to obtain fats and oils B4 (increased melting point 26 ° C., iodine value 60).

(Production Example 5) Production of Palm Olein Random Transesterified Oil (Iodine Number 57) 50 parts by weight of deoxidized palm oil (iodine number 52) and 50 parts by weight of deoxidized palm stearin (iodine number 35) Part "was replaced with 100 parts by weight of palm olein (iodine number 57), and transesterification, decolorization and deodorization were carried out in the same manner as in Production Example 1 to obtain palm olein random transesterified oil (iodine number 57). .

(Production Example 6) Production of Random Transesterified Oil (Iodine Number 64) of Palm Super Olein “Deoxidized Palm Oil (Iodine Number 52) 50 parts by weight and Deoxidized Palm Stearin (Iodine Number 35) 50 Random transesterification oil of palm super olein (iodine value 64) by transesterification, decolorization and deodorization in the same manner as in Production Example 1 except that 100 parts by weight of “part by weight” was replaced with 100 parts by weight of palm super olein (iodine value 64). Got.

(Production Example 7) Production of random transesterified oil of palm stearin (iodine value 35) “Deoxidized palm oil (iodine value 52) 50 parts by weight and deoxidized palm stearin (iodine value 35) 50 parts by weight Except for replacing 100 parts by weight of palm stearin (iodine value 35), transesterification, decolorization and deodorization were carried out in the same manner as in Production Example 1 to obtain a random transesterified oil of palm stearin (iodine value 35). .

(Example 1) Production of foamable oil-in-water emulsified oil / fat composition A foamable oil-in-water emulsified oil / fat composition was produced according to the formulation in Table 1. That is, 33.3 parts by weight of the middle melting point of palm (SUS type triglyceride 66% by weight) and 3.7 parts by weight of fat B1 obtained in Production Example 1 (increased melting point 27 ° C., iodine value 53.5) were added to soybean lecithin. Add 0.16 parts by weight, 0.10 parts by weight of hexaglycerin hexastearate (HLB4.0), 0.08 parts by weight of tetraglycerin monostearate (HLB8.4), dissolve at 65 ° C. and oil phase part Was made.
Meanwhile, 3.0 parts by weight of buttermilk powder, 2.0 parts by weight of whey powder, 0.05 parts by weight of sucrose stearate (HLB16), 0.05 parts by weight of hexaglycerin monostearate (HLB11.6), An aqueous phase part was prepared by dissolving in 60 ° C. warm water in an amount that took into account the increased amount of water in the UHT sterilization process by the subsequent steam injection so as to be finally the same as in Table 1.
The oil phase part was added to the water phase part and pre-emulsified for 20 minutes, and then the peripheral speed was 31.4 m / m using a high peripheral speed rotary emulsifier (“CLEARMIX” manufactured by M Technique Co., Ltd.). After refinement | miniaturizing by the rotational speed of s, it processed by the pressure of the 1st stage 2.0MPa / 2nd stage 1.0MPa using the high pressure homogenizer. Then, after preheating to 90 ° C. using a plate-type heater, sterilizing at 142 ° C. for 4 seconds using a UHT sterilizer (steam injection), and then using a plate-type cooler without evaporative cooling. The mixture was cooled to 60 ° C. and again treated with a high-pressure homogenizer at a pressure of 6.5 MPa at the first stage / 2.0 MPa at the second stage. Then, what was cooled to 5 degreeC with the plate type cooler was filled in the container, and the foamable oil-in-water type emulsified oil-fat composition was obtained. Table 1 summarizes the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Examples 2 to 5) Preparation of foamable oil-in-water emulsified oil / fat composition According to the formulation in Table 1, except that the blending ratio of fat / oil (A) and fat / oil (B) was changed, the same as in Example 1 Thus, a foamable oil-in-water emulsified oil / fat composition of Examples 2 to 5 having an oil / fat content of 37% by weight was obtained. Table 1 summarizes the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Examples 6-8) Preparation of a foamable oil-in-water emulsified oil / fat composition According to the composition of Table 1, the blending ratio of the fat (A) and the fat (B) and the fat content in the composition were changed, The foamable oil-in-water emulsified oil / fat composition of Examples 6 to 8 having an oil / fat content of 45% by weight was obtained in the same manner as in Example 1 except that the content of water and water was adjusted. Table 1 summarizes the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Examples 9 to 11) Preparation of foamable oil-in-water emulsified oil / fat composition According to the composition of Table 1, the blending ratio of fats and oils (A) and fats and oils (B) and the fat and oil content in the composition were changed, and water was added. 3.0 parts by weight of dextrin (DE: 4) is added to the phase, and the water content is adjusted accordingly, and 0.05 parts by weight of hexaglycerin monostearate (HLB: 11.6) is added to hexaglycerin monostearate. The fat and oil content was 25% by weight in the same manner as in Example 1 except that the rate was changed to 0.03 parts by weight (HLB: 11.6) and 0.02 parts by weight of hexaglycerin monooleate (HLB: 11.6). The foamable oil-in-water emulsified oil / fat compositions of Examples 9 to 11 were obtained. Table 1 summarizes the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Examples 12 to 14) Production of foamable oil-in-water emulsified oil / fat composition According to the formulation shown in Table 2, oil / fat (B) was produced from oil / fat B1 of Production Example 1 (increased melting point 27 ° C, iodine value 53.5). Oil B3 of Example 3 (increased melting point 38 ° C., iodine value 40), Oil B4 of Production Example 4 (increased melting point 26 ° C., iodine value 60) or Oil B2 of Production Example 2 (increased melting point 30 ° C., iodine value 55.7) The foamable oil-in-water emulsified oil / fat compositions of Examples 12 to 14 were obtained in the same manner as in Example 1 except that the composition was changed to). The resulting foamable oil-in-water emulsified oil / fat composition is summarized in Table 2 together with the results of Example 1 with respect to the oil / fat content, fatty acid composition, viscosity, and emulsion stability.

(Comparative example 1) Preparation of foamable oil-in-water emulsified oil / fat composition According to the mixing | blending of Table 3, fats and oils were carried out similarly to Example 1 except having changed the mixture ratio of fats and oils (A) and fats and oils (B). The foamable oil-in-water emulsified oil / fat composition of Comparative Example 1 having a content of 37% by weight was obtained. The resulting foamable oil-in-water emulsified oil / fat composition is shown in Table 3 together with the results of Example 1 with respect to the oil / fat content, fatty acid composition, viscosity, and emulsion stability.

(Comparative example 2) Preparation of foamable oil-in-water type emulsified oil-fat composition According to the mixing | blending of Table 3, fats and oils (A) are melt | dissolved from a palm middle melting point part (SUS type triglyceride 66 weight%) 33.3 weight part to a palm middle melting point. The same as Example 1 except that the total was changed to 33.7 parts by weight (13.6 parts by weight (66% by weight of SUS type triglyceride)) and 23.6 parts by weight of the melting point of palm (78% by weight of SUS type triglyceride). Thus, a foamable oil-in-water emulsified oil / fat composition of Comparative Example 2 having an oil / fat content of 37% by weight was obtained. Table 3 shows the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Comparative Examples 3-6)
According to the composition of Table 3, in place of the fats and oils B1, the random transesterified oil of palm olein of Production Example 5 (iodine value 57) (Comparative Example 3), the random transesterified oil of Palm Super Olein of Production Example 6 (iodine value 64) ) (Comparative Example 4), random transesterified oil of palm stearin of Production Example 7 (iodine value 35) (Comparative Example 5) or hardened palm kernel oil (melting point 36 ° C., C ₁₂ saturated fatty acid 46% by weight) (Comparative Example) A foamable oil-in-water emulsified oil / fat composition of Comparative Examples 3 to 6 having an oil / fat content of 37% by weight was obtained in the same manner as in Example 3 except that 6) was added. The resulting foamable oil-in-water emulsified oil / fat composition is summarized in Table 3 together with the results of Example 3 with respect to the oil / fat content, fatty acid composition, viscosity, and emulsion stability.

(Comparative Example 7)
A comparative example having a fat content of 37% by weight in the same manner as in Example 1 except that the same amount of palm kernel oil (melting point 36 ° C., C ₁₂ saturated fatty acid 46% by weight) was blended in place of the fat B1 in Example 1. 7 foamable oil-in-water emulsified oil and fat composition was obtained. Table 3 shows the oil content, fatty acid composition, viscosity, and emulsion stability of the resulting foamable oil-in-water emulsified oil and fat composition.

(Examples 15 to 25) Production of whipped cream 4 kg of the foamable oil-in-water emulsified oil composition obtained in Examples 1 to 11 and maintained at 5 ° C and 400 g of granulated sugar were mixed, and tho A whipped cream was obtained by whipping using a mixer (CS type 20: manufactured by Kanto Blender Kogyo Co., Ltd.) until reaching an appropriate hardness for topping under high-speed stirring conditions (380 rpm). The resulting whipped cream was evaluated for hardness, mouth melting, cooling sensation, and rich body taste of oil, and the results are summarized in Table 1.

(Examples 26-28) Preparation of whipped cream It was obtained in Examples 12-14, and it was carried out similarly to Examples 15-25 using the foamable oil-in-water type emulsified oil-fat composition maintained at 5 degreeC. Whipped cream was obtained. The hardness, mouth melting, cooling sensation, and richness of oil of the obtained whipped cream were evaluated, and the results are shown in Table 2 together with the results of Example 15.

(Comparative examples 8-14) Preparation of whipped cream It was obtained by the comparative examples 1-7, and it carried out similarly to Examples 15-25 using the foamable oil-in-water type emulsified oil-fat composition maintained at 5 degreeC. Whipped cream was obtained. The resulting whipped cream was evaluated for hardness, mouth melting, cooling sensation, and richness of oil, and the results are summarized in Table 3 together with the results of Examples 15 and 17.

As is apparent from the results shown in Tables 1 to 3, in the whole fat and oil, the trans fatty acid and C ₁₂ saturated fatty acid content is less than a specific amount, and does not contain a molten salt. ), And the foamable oil-in-water emulsified oil and fat composition of the present invention containing a specific amount of oil and fat (B) which is a fractionated liquid part obtained by transesterifying palm oil and adjusting the iodine value to a specific range, Foamable oil-in-water emulsified oil composition that is substantially free of trans fatty acids and molten salts, is inexpensive and has good emulsification stability even if the amount of saturated fatty acids of C ₁₂ and other saturated fatty acids is small Furthermore, it was obtained by whipping the composition, and it was able to provide a whipped cream with good melting in the mouth, a feeling of cooling and a rich body of oil, and with little scum.

Claims (6)

In the entire foamable oil-in-water emulsified oil / fat composition, the oil / fat content is 25 to 45% by weight, and in the whole oil / fat, the trans fatty acid content is less than 1% by weight, and the C ₁₂ saturated fatty acid is less than 2% by weight. Contains no salt, contains 50 to 90% by weight of the oil (A), which is the middle melting point of palm oil, and 10 to 50% by weight of the following fats and oils (B). ) Foamable oil-in-water emulsified oil / fat composition having a total amount of 80 to 100% by weight.
Fats and oils (B): Fats and oils that are fractionated liquid parts of transesterified oils of palm-based fats and oils and have an iodine value of 38 to 62.   The fat and oil composition of the liquid part obtained by oil and fat (B) stirring and mixing the transesterified oil of palm-based fat and oil to precipitate crystals, and then introducing the fat and oil into a pressure pressing device and pressing it The foamable oil-in-water emulsified oil / fat composition according to claim 1, which is a product.   The foamable oil-in-water emulsified fat according to claim 2, wherein the mixture is stirred for 5 to 48 hours while being heated at 30 to 43 ° C to precipitate crystals, and the pressure during the subsequent pressing is 0.5 to 5 MPa. Composition.   The foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 3, wherein the total saturated fatty acid content in the whole oil / fat is 70% by weight or less.   The foamable oil-in-water type according to any one of claims 1 to 4, wherein the fat (A) is a fat separated so as to contain 50 to 80% by weight of SUS triglyceride in the whole fat (A). An emulsified oil composition.   The whipped cream formed by whipping the foamable oil-in-water type emulsified oil-fat composition as described in any one of Claims 1-5.