JP2019004913A - Oils and fats, and oils and fats-containing food product - Google Patents

Abstract

To provide oils and fats for imparting a milk-like flavor to a food product at a low cost without spending time and effort and to provide a food product containing the oils and fats and imparted with a milk-like flavor.SOLUTION: The oils and fats contain 0.005 to 3 mass% of triacylglycerol bonded with only a 6-10C fatty acid as a constituent fatty acid. In the triacylglycerol bonded with only a 6-10C fatty acid as the constituent fatty acid, the content of a 8C fatty acid in the constituent fatty acids is 20 mass% or more.SELECTED DRAWING: None

Description

  The present invention relates to fats and oils and foods having a milky flavor containing the fats and oils.

  Oils and fats (lipids) are not only the three major nutrients, but also important ingredients that give foods a delicious taste. Oils and fats make the food mild and rich. Many foods such as tempura, fried food, ramen, pie, chocolate, cream, and cheese are listed as foods that become delicious due to the presence of oils and fats. Various types of fats and oils are used according to the purpose, from those that are nearly tasteless and odorless, such as salad oil, to those that have a unique flavor, such as roasted sesame oil and butter. Moreover, flavor oils and fats imparted with the flavor of spices such as rar oil and leek oil are also known.

  Among the flavors of fats and oils, the milky flavor of milk fat is an important factor that affects the taste of foods such as beverages, creams, cheeses, confectionery, and bread. In order to bring out the characteristics of the milky flavor, the use of butter limited to the production area, fermented butter, or the separation of milk fat, the milky flavored olein part (liquid part) and pale stearin Various milk fats are used, such as being divided into parts (solid parts). In addition, for example, as in Patent Document 1, a mixture containing fats and oils, a complex of lipid and protein, milk solids and water is heated at 80 to 180 ° C., and then cooled within a range not solidified and then separated. Development of flavored oils and fats obtained by removing insolubles from processing solutions using means, and imparting a milky flavor with flavor are also widely performed.

  However, when using flavored oils and fats made from butter or raw milk, it is necessary to increase the blending amount in order to produce a milky flavor, which is costly. In addition, imparting a milk-like flavor with flavor is relatively inexpensive and easy to obtain, but the taste is not rich, it is difficult to stably maintain a milk-like flavor, Even if it was weak, the effect was limited. Accordingly, it has been desired to develop a method for imparting a stable milky flavor to foods at low cost and without labor.

JP 2003-164258 A

  An object of the present invention is to provide an oil and fat for imparting a milky flavor to foods at low cost without labor. An object of the present invention is also to provide a food containing the fat and oil and having a milky flavor.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors are able to impart a milky flavor to foods containing fats and oils by containing specific amounts of specific triacylglycerols in the fats and oils. As a result, the present invention has been completed.

That is, according to one aspect of the present invention, there is provided an oil or fat containing 0.005 to 3% by mass of triacylglycerol to which only fatty acids having 6 to 10 carbon atoms are bound as constituent fatty acids.
According to a preferred aspect of the present invention, in the triacylglycerol in which only the fatty acid having 6 to 10 carbon atoms is bound as the constituent fatty acid, the fatty acid content of carbon number 8 is 20% by mass or more among the constituent fatty acids. Oils and fats are provided.
According to a preferred aspect of the present invention, in the triacylglycerol in which only the fatty acid having 6 to 10 carbon atoms is bound as the constituent fatty acid, the content of fatty acid having 6 carbon atoms in the constituent fatty acid is 20% by mass or less. Oils and fats are provided.
According to the preferable aspect of this invention, the said fats and oils are fats and oils which are 3 fat% or more of lauric acid among the fatty-acid total amount which fats and oils have.
Moreover, according to the other aspect of this invention, the foodstuff containing the said fats and oils is provided.
According to the preferable aspect of this invention, the said foodstuff provides the foodstuff further containing non-fat milk solid content.
According to the preferable aspect of this invention, the foodstuff whose mass ratio of the total fat content contained in foodstuffs and non-fat milk solid content content is 10: 90-99.5: 0.5 in the said foodstuffs. Is provided.
According to a preferred embodiment of the present invention, there is provided a food product, wherein the food product is an emulsion.
Moreover, according to the other aspect of this invention, the foodstuff contains the triacylglycerol which only the C6-C10 fatty acid couple | bonded with 0.005-3 mass% in all the fats and oils contained in a foodstuff. A method for imparting a milky flavor to food is provided.

  According to the present invention, fats and oils for imparting a milky flavor to food can be provided. According to the present invention, it is also possible to provide a food containing the fat and oil and having a milky flavor.

  The fats and oils of the present invention contain 0.005 to 3% by mass of triacylglycerol (hereinafter also referred to as MCT) to which only fatty acids having 6 to 10 carbon atoms are bound as constituent fatty acids. When the MCT content is less than 0.005% by mass, the effects of the present invention may not be easily achieved. When the MCT content exceeds 3% by mass, the obtained effect is hardly changed, and MCT is expensive. The oil and fat increases costs. Here, as long as MCT has three ester bonds of fatty acids having 6 to 10 carbon atoms to glycerol, the same fatty acid may be bound, or different fatty acids may be bound. Further, it may be a mixture of a plurality of different molecular species such as a mixture of trioctanoyl glycerol and tridecanoyl glycerol. The fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid. The MCT content in the oil and fat of the present invention is preferably 0.01 to 2% by mass, more preferably 0.01 to 1% by mass, and 0.01 to 0.6% by mass. Is more preferable, and it is further more preferable that it is 0.05-0.4 mass%. It is preferable that the MCT content in the oil and fat is in the above range because a milky flavor is easily imparted to the food containing the oil and fat.

The MCT contained in the oil and fat of the present invention is preferably 20% by mass or more, more preferably 50% by mass or more of the content of fatty acids having 8 carbon atoms in the total amount of fatty acids constituting the MCT. More preferably, it is 70 mass% or more. Similarly, the content of fatty acids having 6 carbon atoms is preferably 20% by mass or less, more preferably 10% by mass or less, and further preferably 5% by mass or less. It is preferable that the fatty acid constituting the total amount of MCT contained in the oil and fat of the present invention is in the above-described range because a milky flavor is easily imparted to the food containing the oil and fat.
In the present invention, the milk-like flavor means a flavor derived from milk or similar to that of milk fat.

  The MCT contained in the oil of the present invention can be produced by a conventionally known method. That is, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol under a catalyst, preferably without a catalyst, and preferably under reduced pressure, to 120 to 180 ° C. to cause dehydration condensation.

  The fats and oils of the present invention generally use edible fats and oils as long as the condition that 0.005 to 3% by mass of triacylglycerols bound only with fatty acids having 6 to 10 carbon atoms is contained as constituent fatty acids is satisfied. be able to. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, pork fat, milk fat, Examples include various vegetable oils and animal fats and oils such as fish oil and whale oil, and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these fats and oils can be used. When the fats and oils of this invention contain milk fat, the milky flavor of milk fat can be made stronger.

  The fats and oils of the present invention are preferably fats and oils containing 3% by mass or more of lauric acid in the total fatty acids constituting the fats and oils. The lauric acid content contained in the oil of the present invention is more preferably 5% by mass or more, further preferably 10% by mass or more, and most preferably 15 to 60% by mass. It is preferable for the fats and oils of the present invention to contain 3% by mass or more of lauric acid in the total constituent fatty acids because a milky flavor is easily imparted to foods containing the fats and oils. In order to obtain an oil containing 3% by mass or more of lauric acid in all the constituent fatty acids, it is preferable to use an oil containing lauric acid as the base oil. For example, fats and oils containing lauric acid such as coconut oil, palm kernel oil, Babas oil and the like of 30% by mass or more, and these alone or mixed with other fats and oils were selected from hydrogenation, fractionation and transesterification Examples thereof include processed fats and oils subjected to one or more treatments. In this invention, 1 type, or 2 or more types chosen from the fats and oils containing these lauric acids and other fats and oils can also be used.

  According to a preferred embodiment of the present invention, the fats and oils of the present invention comprise 30 lauric acids in the total fatty acids constituting the fats and oils such as coconut oil, palm kernel oil, Babas oil and the like, and fractionated oil and fractionated hardened oil. Oils and fats containing at least mass%, or transesterified oils of oils and fats containing 30% by mass or more of lauric acid in all constituent fatty acids and oils and fats containing 90% by mass or more of fatty acids having 16 or more carbon atoms in all the constituent fatty acids, and those It is preferable to use a fractionated oil, a hardened fractionated oil, a fractionated hardened oil or the like. More specifically, coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, or transesterified oils of these oils and palm oils are listed. Palm-based fats and oils are processed fats and oils made from palm oil, and examples include palm olein, palm stearin, palm mid-melting point, palm super olein, and palm hard stearin.

  As one of the preferable embodiment of the fats and oils of this invention, 30 mass% or more of lauric acids is contained in all the constituent fatty acids, such as palm oil, palm kernel oil, palm kernel olein, palm kernel stearin, and those hardened oils. Fats and oils or other fats and oils mixed as required to have a lauric acid content of 10% by mass or more, and the content of C8 fatty acids in all fatty acids constituting MCT is 50% by mass or more The oil and fat which added MCT which is and prepared MCT content in oil and fat to 0.005 to 3 mass% is mentioned.

  As another preferred embodiment of the oil and fat of the present invention, oil and fat containing 30% by mass or more of lauric acid such as coconut oil, palm kernel oil, palm kernel olein, palm kernel stearin, and hardened oil thereof. One or more oils and fats selected from the group consisting of palm oils such as palm oil, palm olein, palm super olein, palm middle melting point, palm stearin, palm hard stearin, and hardened oils thereof. MCT in which the content of C8 fatty acids in all fatty acids constituting MCT is 50% by mass or more is added to the transesterified oil with fats and oils, and the MCT content in the fats and oils is 0.005 to 3% by mass. And the prepared fats and oils. The mixing ratio (mass ratio) of the mixed oil of fat and oil containing 30% by mass or more of lauric acid, which is a raw material oil of the transesterified oil, and palm oil is preferably 20:80 to 80:20, 30 : 70 to 70:30 is more preferable.

  In the present invention, the method for the 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. 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.

  The food of the present invention is a food containing the fat or oil of the present invention. In order to efficiently obtain the effects of the present invention, the food of the present invention preferably contains 2% by mass or more of the oil or fat of the present invention, more preferably 5% by mass or more, and more preferably 10% by mass or more. Is more preferable. The food of the present invention preferably contains 50% by mass or more of the fats and oils of the present invention as fats and oils in the food, more preferably 70% by mass or more, and even more preferably 80 to 100% by mass. In addition, the food containing the fats and oils of the present invention has 6 to 6 carbon atoms as a constituent fatty acid, based on the total fats and oils contained in the foods, without the process of using the fats and oils of the present invention. This includes an embodiment containing 0.005 to 3% by mass of triacylglycerol to which only 10 fatty acids are bound.

  The food of the present invention preferably contains non-fat milk solids in addition to the fat of the present invention. Containing non-fat milk solids is preferable because a milky flavor is easily imparted to the food of the present invention. The non-fat milk solid content is a solid content excluding moisture and fat contained in the dairy product. Examples of the dairy product containing the non-fat milk fat solid content include raw milk, cow milk, skim milk, processed milk, and cream cheese. , Natural cheese, processed cheese, concentrated milk, defatted concentrated milk, sweetened condensed milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened defatted condensed milk, whole fat powdered milk, defatted powdered milk, fresh cream, cream powder, sour cream, whey protein, whey , Whey powder, whey protein concentrate, milk protein concentrate, buttermilk, buttermilk powder, sweetened powdered milk, prepared milk powder, fermented milk, yogurt, lactic acid bacteria beverage, milk drink, casein calcium, casein sodium, casein potassium, casein magnesium, A whey mineral etc. are mentioned.

  The food of the present invention contains the total fat and non-fat milk solids contained in the food in a mass ratio of 10:90 to 99.5: 0.5 to further improve the milky flavor of the food. Is preferable. In the food of the present invention, the mass ratio of the total fat content and the non-fat milk solid content contained in the food is more preferably 20:80 to 98: 2, and 30:70 to 95: 5. More preferably, it is most preferably 40:60 to 90:10.

  The food of the present invention is also preferably an emulsion. It is preferable to use an emulsion because the milky flavor can be more easily felt and the effects of the present invention can be obtained efficiently. The emulsion may be any emulsion type such as a water-in-oil type, an oil-in-water type, or a composite emulsion type. The fat content of the present invention in the food of the present invention in the form of an emulsion is preferably 2 to 96% by mass, more preferably 4 to 90% by mass.

Preferred embodiments of the food of the present invention include shortening, sugar cream, milk chocolate and other anhydrous food containing the fat and oil of the present invention, whipped cream, ice cream, beverage cream, cooking cream, cream such as flower paste, and the like. Beverages, sauces, stew, gratin, cheese-like foods, etc. using them, water-in-oil foods such as margarine, fat spread, butter cream, and confectionery, breads, etc. using them Examples include ganaches.
The said foodstuff can be manufactured by the method normally performed about each foodstuff except using the fats and oils of this invention, respectively.

  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.

<Analysis method>
The triacylglycerol content was measured according to AOCS Ce5-86.
Each fatty acid content was measured according to AOCS Ce1f-96.

<Preparation of raw oil and fat>
[MCT1]: MCT (Nisshin Oillio Group shares) in which triacylglycerol is composed of n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) in a mass ratio of 75:25 MCT1).
[MCT2]: MCT (manufactured by Nisshin Oillio Group, Inc.) in which the fatty acid constituting triacylglycerol is n-octanoic acid was designated as MCT2.
[MCT3]: MCT (Nisshin Oillio Group shares) in which triacylglycerol is composed of n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) in a mass ratio of 30:70 MCT3 was made in-house.
[Vegetable fats and oils 1]: The palm middle melting point fraction (manufactured by Nissin Oilio Group Co., Ltd., lauric acid content 0 mass%, MCT content 0 mass%) was used as vegetable oil 1.
[Vegetable oil / fat 2] Palm oil (manufactured by Nisshin Oillio Group, Inc., lauric acid content 46.1% by mass, MCT content 0% by mass) was defined as vegetable oil / fat 2.
[Vegetable fat / oil 3]: Hardened coconut oil (manufactured by Nissin Oilio Group, lauric acid content 47.2% by mass, MCT content 0% by mass) was used as vegetable oil / fat 3.
[Vegetable fats and oils 4]: fats and oils (manufactured by Nisshin Oilio Group, in-house, lauric acid content 7.1 mass%, MCT content 0 mass%) mixed with palm oil and palm oil at a mass ratio of 15:85 Vegetable oil 4 was obtained.
[Transesterified oil 1 (IE1)]: After mixing 65 parts by mass of palm oil and 35 parts by mass of rapeseed oil, 0.5% by mass of a lipase preparation having 1,3 selectivity was added and the mixture was added at 60 ° C. for 16 hours. A transesterification reaction was performed. After completion of the reaction, the lipase preparation was removed by filtration, and decolorized and deodorized according to a conventional purification method to obtain transesterified oil 1 (IE1, Nisshin Oillio Group, in-house, lauric acid content 0% by mass, MCT A content of 0% by mass) was obtained.
[Transesterified oil 2 (IE2)]: A mixed oil obtained by mixing 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil was sufficiently dried by heating to 120 ° C. under reduced pressure, and then 0. 1% by mass of sodium methylate was added, and a transesterification reaction was carried out with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, followed by decolorization and deodorization according to a conventional purification method, and transesterified oil 2 (IE2, Nisshin Oillio Group, in-house, lauric acid content 18.2% by mass , MCT content 0 mass%) was obtained.

  The fats and oils of Examples 1 to 12 were prepared according to the formulations shown in Tables 1 and 2.

<Manufacture of ice cream>
According to the composition shown in Table 3, creams (ice cream mix) using the oils and fats of Examples 1 to 12 were produced according to the following production procedures 1 to 6. The finished cream was aged at 5 ° C. for 1 day, frozen with an ice creamer, filled in a cup, and stored at −20 ° C. for 1 day or more.
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.
While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed.
3. Sterilized by heating to 80 degrees.
4). Pre-emulsification was performed with a homomixer (4000 rpm, 10 minutes)
5. Homogenization was performed using a homogenizer (first stage 100 kg / cm ² , second stage 10 kg / cm ² ).
6). It cooled to 5 degreeC using the ice water bath, and obtained O / W cream.

<Ice cream flavor evaluation>
About the ice cream using the fats and oils of Examples 1 to 12 produced above, milky flavor was evaluated by five panelists according to the following criteria. The results are shown in Tables 1 and 2.

Evaluation criteria for milky flavor ◎: Feeling the strength of milky flavor significantly compared to Example 1 ○: Feeling the strength of milky flavor compared to Example 1 Δ: Compared with Example 1 A slight milky-like flavor is felt ▲: The milky-flavored strength is felt slightly compared with Example 1. ×: The milky flavor is not felt compared with Example 1

  The fats and oils of Examples 13 to 16 were prepared according to the formulations shown in Table 4.

<Manufacture of whipped cream>
According to the formulation shown in Table 5, the whipped cream which each used the fats and oils of Examples 13-16 was manufactured by the following manufacturing procedures 1-6. After aging at 5 ° C. for 1 day, 7% by mass of sugar was added to the whipped cream, and the flavor was evaluated.
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.
While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed.
3. Sterilized by heating to 80 degrees.
4). Pre-emulsification was performed with a homomixer (4000 rpm, 10 minutes)
5. Homogenization was performed using a homogenizer (first stage 50 kg / cm ² , second stage 10 kg / cm ² ).
6). The mixture was cooled to 5 ° C. using an ice water bath to obtain whipped cream.

<Flavor evaluation of whipped cream>
About the whipped cream which used the fats and oils of Examples 13-16 manufactured above, evaluation of milky taste was performed by five panelists according to the following criteria. The results are shown in Table 4.

Evaluation criteria for milky flavor ◎: Feeling the strength of milky flavor significantly compared to Example 13 ○: Feeling the strength of milky flavor compared to Example 13 Δ: Compared with Example 13 Feels slightly milky flavor ▲: feels slightly milky flavor compared to Example 13 ×: does not feel milky flavor compared to Example 13

According to the composition of Table 6, the fats and oils of Examples 17 to 18 were prepared.
In addition, the following were further used as raw material fats and oils.
[Vegetable oil / fat 5]: Palm oil (manufactured by Nisshin Oillio Group, lauric acid content 0 mass%, MCT content 0 mass%) was used as vegetable oil 5.
[Vegetable oil / fat 6]: Palm oil (manufactured by Nisshin Oillio Group, lauric acid content: 47.2% by mass, MCT content: 0% by mass) was defined as vegetable oil / fat 6.
[Vegetable fats and oils 7]: Safflower oil (Nisshin Oillio Group, in-house, lauric acid content 0 mass%, MCT content 0 mass%) was used as vegetable oil 7

<Manufacture of coffee whitener>
Coffee whiteners using the oils and fats of Examples 17 and 18 were produced according to the formulation shown in Table 7 by the following production procedures 1 to 6. After aging at 5 ° C. for 1 day, the flavor of the coffee whitener was evaluated.
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.
While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed.
3. Homogenization was performed using a homogenizer (first stage 200 kg / cm ² , second stage 50 kg / cm ² ).
4.85 degreeC heat sterilization for 10 minutes was performed.
5. Homogenization was performed using a homogenizer (first stage 150 kg / cm ² , second stage 50 kg / cm ² ).
6). The mixture was cooled to 30 ° C. using an ice water bath to obtain a coffee whitener.

<Flavor evaluation of coffee whitener>
After adding 5 g of coffee whitener using the oils and fats of Examples 17 and 18 prepared above to 100 g of hot water poured into 2 g of instant coffee and stirring, the milky flavor was given by 5 panelists according to the following criteria. Was evaluated. The results are shown in Table 6.

Evaluation criteria for milky flavor ◎: Feeling the strength of milky flavor significantly compared with Example 17 ○: Feeling the strength of milky flavor compared with Example 17 Δ: Compared with Example 17 Feels slightly milky flavor ▲: feels slightly milky flavor compared to Example 17 ×: does not feel milky flavor compared to Example 17

According to the formulation of Table 8, the fats and oils of Examples 19 to 20 were prepared.
In addition, the following were further used as raw material fats and oils.
[Vegetable oil / fat 8]: Palm stearin (manufactured by Nisshin Oillio Group Co., Ltd., lauric acid content 0 mass%, MCT content 0 mass%) was used as vegetable oil 8.
[Vegetable oil / fat 9]: Rapeseed oil (manufactured by Nisshin Oillio Group, lauric acid content 0% by mass, MCT content 0% by mass) was used as vegetable oil / fat 9.
[Butter oil 1]: Butter oil (made by Nisshin Oillio Group, in-house, lauric acid content 2.6 mass%, MCT content 0 mass%) was used as butter oil 1.

<Manufacture of margarine>
By the following production procedures 1 to 4, margarines using the oils and fats of Examples 19 and 20 were produced according to the formulation shown in Table 9. After aging at 5 ° C. for 1 day, flavor evaluation was performed.
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.
While stirring the oil phase raw material prepared in 2.1, the water phase raw material prepared in 1 was gradually added and mixed there.
3. Sterilized by heating to 80 degrees.
4). Quenching and kneading were performed as usual using an onlator.

<Margarine flavor evaluation>
About margarine using the fats and oils of Examples 19 and 20 produced above, milky flavor (intensity of milk fat taste) was evaluated by five panelists according to the following criteria. The results are shown in Table 8.

Evaluation criteria for milky taste ◎: Feeling the strength of milk fat taste significantly compared to Example 19 ○: Feeling the strength of milk fat taste compared to Example 19 Δ: Compared to Example 19 Slightly feels the intensity of milk fat taste ▲: feels slightly slightly the intensity of milk fat taste compared to Example 19 ×: less milk fat taste than Example 19

Claims (1)

A food that is an emulsion containing triacylglycerol to which only a fatty acid having 6 to 10 carbon atoms is bound as a constituent fatty acid,
The content of the fatty acid having 8 carbon atoms in the total amount of the constituent fatty acid of the triacylglycerol to which only the fatty acid having 6 to 10 carbon atoms is bound as the constituent fatty acid is 75% by mass or more,
The content of triacylglycerol to which only fatty acids having 6 to 10 carbon atoms are bound as the constituent fatty acid in the total amount of fats and oils contained in the food that is the emulsion is 0.005 to 3% by mass,
The mass ratio of the total fat content and the non-fat milk solid content contained in the food that is the emulsion is 60.1: 39.9 to 91.2: 8.8.
A food which is the emulsion.