JP2021112171A - Oil-in-water type emulsion - Google Patents

Abstract

To provide a cream that has a good melt-in-the-mouth and a moderately thick texture, especially to provide a low oil-content oil-in-water type emulsion.SOLUTION: Provided is an oil-in-water type emulsion, which is an oil-in-water type emulsion containing 1 to 30 mass% of an oil/fat, and in which the oil/fat contains X2O, XXX, X2M and/or XM2, the content of X2O in the oil/fat is 10 to 80 mass%, the content of XXX in the oil/fat is 5 mass% or less, the mass ratio of the total content of X2M and XM2 to X2O content in the oil/fat, ((X2M+XM2)/X2O), is 0.001 to 0.08, and the mass ratio of XOX in the X2O (XOX/X2O) is 0.84 or more.SELECTED DRAWING: None

Description

The present invention relates to an oil-in-water emulsion having a low oil content that melts in the mouth.

Creams such as whipped cream, ice cream and butter cream need a good mouthfeel. In order to obtain a good mouthfeel, coconut oil and palm kernel oil have often been used for creams (for example, JP-A-2006-304713, JP-A-2009-50235). Oils and fats containing a large amount of lauric acid (lauric acid-based oils and fats) such as coconut oil and palm kernel oil have a cool and sharp melting in the mouth. However, lauric-based fats and oils are light and lack a rich feeling.

Further, as a cream having a good melting point, a cream mainly containing SUS type triglyceride such as a medium melting point fractionated oil of palm oil has been proposed (for example, JP-A-2006-223176, JP-A-2010-68716). Gazette). The cream mainly composed of SUS-type triglyceride (SUS-based cream) tends to be superior to the cream mainly composed of lauric-based fats and oils (lauric-based cream). However, the SUS cream tends to be inferior in the sharpness of the mouthfeel as compared with the lauric cream.

Japanese Unexamined Patent Publication No. 2006-304713 JP-A-2009-50235 Japanese Unexamined Patent Publication No. 2006-223176 Japanese Unexamined Patent Publication No. 2010-68716

Therefore, there is a demand for a cream having a good melting in the mouth and an appropriate richness.

An object of the present invention is to provide a cream having a good melting in the mouth and a moderately thick feeling, particularly an oil-in-water emulsion having a low oil content.

The present inventors have diligently studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by the fats and oils contained in the oil-in-water emulsion having a specific triacylglycerol composition. This completes the present invention. That is, the present invention may have the following aspects.

[1] An oil-in-water emulsion containing 1 to 30% by mass of fats and oils.
The fats and oils include X2O, XXX, X2M and / or XM2.
The X2O content of the fats and oils is 10 to 80% by mass.
The XXX content of the fats and oils is 5% by mass or less.
The mass ratio ((X2M + XM2) / X2O) of the total content of X2M and XM2 to the X2O content of the fat and oil is 0.001 to 0.08.
The mass ratio of XOX to X2O (XOX / X2O) is 0.84 or more.
Oil-in-water emulsion.
However, X, O, M, X2O, XOX, XXX, X2M and XM2 mean the following.
X: Saturated fatty acid with 16 or more carbon atoms O: Oleic acid M: Saturated fatty acid with 6 to 10 carbon atoms X2O: Triglyceride glycerol in which two molecules of X and one molecule of O are bonded XOX: At the 1st and 3rd positions of glycerol Triglyceride XXX with X bound and O bound at the 2-position: Triglyceride X2M with 3 molecules of X bound: Triglyceride XM with 2 molecules of X and 1 molecule of M bound to Triacylglycerol XM2: 1 molecule of X [2] The fat and oil composition of [1], wherein the fat and oil contains 1 to 75% by mass of UUU.
However, U and UUU mean the following.
U: Unsaturated fatty acid with 16 or more carbon atoms UUU: Triacylglycerol in which 3 molecules of U are bound [3] The mass ratio (XXX / X2O) of the XXX content to the X2O content of the fat and oil is 0.006 to The oil-in-water emulsion of [1] or [2], which is 0.06.
[4] An oil-in-water emulsion according to any one of [1] to [3], wherein the ratio of palmitic acid to the total amount of saturated fatty acids constituting the fat and oil is 65 to 95% by mass.
[5] An oil-in-water emulsion according to any one of [1] to [4], wherein the proportion of lauric acid in the total amount of saturated fatty acids constituting the fat and oil is 10% by mass or less.
[6] In any one of [1] to [5], the mass ratio (XXX / (X2M + XM2)) of the content of XXX to the total content of X2M and XM2 is 0.5 to 10. Oil-type emulsion.
[7] An oil-in-water emulsion according to any one of [1] to [6], which is a frozen dessert mix or a flower paste.
[8] A modified palm melting point fraction containing 95.6 to 99.6% by mass of a melting point in palm oil and 0.4 to 4.4% by mass of X2M + XM2 fats and oils.
[9] A food containing an oil-in-water emulsion according to any one of [1] to [7].

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide an oil-in-water emulsion having a low oil content, which has a good melting in the mouth and an appropriate richness.

Hereinafter, the present invention will be described in detail.
The oil-in-water emulsion of the present invention contains 1 to 30% by mass of fats and oils. The oil and fat contained in the oil-in-water emulsion of the present invention is preferably 2 to 22% by mass, more preferably 3 to 16% by mass. The fats and oils contained in the oil-in-water emulsion of the present invention do not include fats and oils contained in any raw material other than fats and oils contained in the oil-in-water emulsion. For example, when the oil-in-water emulsion contains whole-fat milk powder as a raw material, the milk fat contained in the oil-in-water emulsion is not included in the fat and oil contained in the oil-in-water emulsion of the present invention. The mass ratio of the content of the fat and oil contained in the oil-in-water emulsion of the present invention and the fat and oil contained in the raw materials other than the fat and oil of the oil-in-water emulsion is preferably 100: 0 to 50:50. It is preferably 100: 0 to 75:25, more preferably 100: 0 to 85:15, and particularly preferably 100: 0 to 90:10. The fats and oils contained in the raw materials other than the fats and oils are preferably milk fat and / or egg yolk oil. The content of milk fat and / or egg yolk oil in the fat and oil contained in the raw materials other than the fat and oil is preferably 70 to 100% by mass, more preferably 80 to 100% by mass, and further preferably 90 to 100% by mass. Is.

The oil and fat contained in the oil-in-water emulsion of the present invention contains 10 to 80% by mass of X2O. Here, X, O and X2O mean the following. X is a saturated fatty acid having 16 or more carbon atoms. O is oleic acid. X2O is a triacylglycerol in which one (one molecule) X and two (two molecules) O are ester-bonded to one (one molecule) glycerol. X bound to X2O may be the same fatty acid or different fatty acids. X is preferably linear. The carbon number of X is preferably 16 to 22, and more preferably 16 to 18. Examples of X include palmitic acid, stearic acid, arachidic acid and the like. According to a preferred embodiment of the present invention, the content of X2O in the fat and oil contained in the oil-in-water emulsion of the present invention is preferably 13 to 70% by mass, more preferably 15 to 65% by mass.

The X2O includes XOX. Here, XOX is a triacylglycerol in which X is ester-bonded to the 1- and 3-positions of glycerol and O is ester-bonded to the 2-position. The mass ratio (XOX / X2O) of the amount of XOX to X2O is 0.82 or more. XOX / X2O is preferably 0.86 or more, and more preferably 0.84 or more. The upper limit of XOX / X2O is not particularly limited, but is 1.0 or less, preferably 0.98 or less, and more preferably 0.94 or less. When the content of X2O in the fat and oil contained in the oil-in-water emulsion of the present invention and XOX / X2O are within the above ranges, the oil-in-water emulsion has a good melting in the mouth.

The fats and oils contained in the oil-in-water emulsion of the present invention contain X2M and / or XM2. Here, M, X2M and XM2 mean the following. M is a saturated fatty acid having 6 to 10 carbon atoms. M is preferably linear. The carbon number of M is preferably 8 to 10. Examples of M include n-hexanoic acid, n-octanoic acid, n-decanoic acid and the like. X2M is a triacylglycerol in which two molecules of X and one molecule of M are ester-bonded to one molecule of glycerol. XM2 is a triacylglycerol in which one molecule of X and two molecules of M are ester-bonded to one molecule of glycerol. The X or M bound to the triacylglycerol may be the same fatty acid or different fatty acids.

The oil and fat contained in the oil-in-water emulsion of the present invention contains X2M and XM2 in total, preferably 0.1 to 4% by mass, more preferably 0.2 to 3.6% by mass, and further. It preferably contains 0.3 to 3.2% by mass, and more preferably 0.4 to 2.8% by mass. Further, the fat and oil contained in the oil-in-water emulsion of the present invention has a mass ratio ((X2M + XM2) / X2O) of the total content of X2M and XM2 to the X2O content of 0.001 to 0.08. (X2M + XM2) / X2O is preferably 0.001 to 0.05, more preferably 0.003 to 0.044, and even more preferably 0.005 to 0.040. When the oil and fat contained in the oil-in-water emulsion of the present invention contains X2O, X2M and / or XM2 in the range of (X2M + XM2) / X2O in the range of 0.001 to 0.08, the oil-in-water emulsion is concentrated. While strengthening the feeling, the mouthfeel can be sharper (the sharpness can be increased). The appropriate richness in the present invention is obtained by containing an appropriate amount of X2M and / or XM2.

The fat and oil contained in the oil-in-water emulsion of the present invention has a mass ratio (X2M / XM2) of the content of X2M to the content of XM2, preferably 0.05 to 4.5. It is more preferably 0.3 to 3, still more preferably 0.5 to 2.5. When X2M / XM2 is within the above range, the oil-in-water emulsion can increase the emulsion stability.

The fats and oils contained in the oil-in-water emulsion of the present invention contain 5% by mass or less of XXX. Here, XXX is a triacylglycerol in which three molecules of X are ester-bonded to one molecule of glycerol. X bound to XXX may be the same fatty acid or different fatty acids. The content of XXX in the fats and oils contained in the oil-in-water emulsion of the present invention is preferably 0.5 to 4% by mass, more preferably 1 to 3.5% by mass, and further preferably 1. It is 5 to 3% by mass. Further, in the oil and fat contained in the oil-in-water emulsion of the present invention, the mass ratio (XXX / X2O) of the XXX content to the X2O content is preferably 0.006 to 0.06, and more preferably 0. It is 01 to 0.05, more preferably 0.02 to 0.044. When the oil and fat contained in the oil-in-water emulsion of the present invention contains X2O and XXX in the range of 0.006 to 0.06 in XXX / X2O, the oil-in-water emulsion can impart a rich feeling.

The fat and oil contained in the oil-in-water emulsion of the present invention has a mass ratio (XXX / (X2M + XM2)) of the content of XXX to the total content of X2M and XM2, preferably 0.5 to 10. XXX / (X2M + XM2) is more preferably 0.8 to 8, still more preferably 1 to 6, and even more preferably 1 to 3. When XXX / (X2M + XM2) is within the above range, deterioration of mouth melting due to XXX can be suppressed and a rich feeling can be emphasized.

The oil and fat contained in the oil-in-water emulsion of the present invention may contain 1 to 75% by mass of UUU. Here, U is an unsaturated fatty acid having 16 or more carbon atoms. UUU is a triacylglycerol in which 3 molecules of U are ester-bonded to 1 molecule of glycerol. The U bound to UUU may be the same fatty acid or different fatty acids. U is preferably linear. The carbon number of U is preferably 16 to 22, and more preferably 16 to 18. Examples of U include palmitooleic acid, oleic acid, linoleic acid, linolenic acid and the like. The content of UUU in the fat and oil contained in the oil-in-water emulsion of the present invention is more preferably 1 to 70% by mass, further preferably 10 to 65% by mass, and further preferably 20 to 60% by mass. %. When the content of UUU in the fat and oil contained in the oil-in-water emulsion of the present invention is within the above range, the freshness and squeeze property of the oil-in-water emulsion can be increased.

In the oil-in-water emulsion of the present invention, the proportion of palmitic acid in the total amount of saturated fatty acids contained in the constituent fatty acids is preferably 65 to 95% by mass, more preferably 70 to 91% by mass. Yes, more preferably 75-88% by mass. Further, in the fat and oil contained in the oil-in-water emulsion of the present invention, the ratio of lauric acid to the total amount of saturated fatty acids contained in the constituent fatty acids is preferably 10% by mass or less, more preferably 0 to 5% by mass. It is more preferably 0 to 2% by mass. When the contents of palmitic acid and lauric acid in the total amount of saturated fatty acids constituting the fat and oil contained in the oil-in-water emulsion of the present invention are within the above ranges, the oil-in-water emulsion is given a moderately rich feeling. Can be done.

As the fats and oils contained in the oil-in-water emulsion of the present invention, edible fats and oils may be appropriately used as long as the effects of the present invention are not impaired. Edible oils and fats include, for example, palm oil, coconut oil, shea butter, monkey oil, alan bracchia oil, moller oil, ilippe oil, mango kernel oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, and rice oil. , Coconut oil, sesame oil, olive oil, milk fat, palm oil, palm kernel oil, medium chain fatty acid triglyceride, etc., and mixed oils and processed fats and oils (hydrogenated fats and oils, ester exchange fats and oils, fractionated fats and oils). The fats and oils contained in the oil-in-water emulsion of the present invention are preferably non-lauric fats and oils. Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms account for more than 90% by mass in the total amount of fatty acids constituting the fats and oils.

According to a preferred embodiment of the present invention, the fat and oil contained in the oil-in-water emulsion of the present invention is a fat and oil containing abundant XOX (fat and oil containing 40% by mass or more, preferably 50% by mass or more of XOX). It may be included. Examples of XOX-rich fats and oils (hereinafter, also referred to as XOX fats and oils) include cocoa butter, palm oil, shea butter, monkey fat, Arambracchia fat, Morar fat, Ilippe fat, and mango kernel oil, and theirs. Separated oil can be mentioned. Furthermore, as is already known, a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic acid fat such as hyoleic sunflower oil is used with a 1,3-position selective lipase. The oil and fat obtained by distilling and separating the reaction product obtained by applying the transesterification reaction may be used, if necessary. The fats and oils contained in the oil-in-water emulsion of the present invention may contain one kind or two or more kinds of XOX fats and oils. The XOX oil is preferably the melting point fraction in palm oil. The XOX content contained in the melting point fraction in palm oil is preferably 50 to 80% by mass, more preferably 53 to 70% by mass, and further preferably 55 to 62% by mass. The iodine value of the melting point fraction in palm oil is preferably 32 to 48, more preferably 36 to 48, and even more preferably 38 to 46. The melting point fraction in palm oil may be one or a mixture of two or more melting point fractions in palm oil.

According to a preferred embodiment of the present invention, the oil and fat contained in the oil-in-water emulsion of the present invention is 40% by mass or more (preferably 60 to 100% by mass, more preferably 70 to 85% by mass) of X2M and Oils and fats containing the total amount of XM2 (hereinafter, also referred to as X2M + XM2 oils and fats) may be contained. The X2M + XM2 fats and oils are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) of MMM and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) of extremely hardened non-lauric fats and oils. It may be an oil or fat obtained by transesterifying the mixed oil or fat. Further, the transesterified fats and oils may be further separated as needed. Further, an extreme curing process may be applied to the mixed fat and oil of MMM and non-lauric fat and oil after transesterification. The fats and oils may be further separated if necessary. Here, MMM is a triacylglycerol (medium chain fatty acid triglyceride) in which three (three molecules) M are ester-bonded to one (one molecule) glycerol. The X2M + XM2 fats and oils may be one kind or two or more kinds.

According to a preferred embodiment of the present invention, the fat and oil contained in the oil-in-water emulsion of the present invention contains 40% by mass or more (preferably 60 to 100% by mass) of UUU (hereinafter, also referred to as UUU fat and oil). Represented) may be used. Examples of UUU oils and fats include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, and linseed oil. The UUU fats and oils may be one kind or two or more kinds.

According to a preferred embodiment of the present invention, the content of the XOX fats and oils in the fats and oils contained in the oil-in-water emulsion of the present invention is preferably 20 to 99.8% by mass, more preferably 40. It is ~ 98% by mass, more preferably 60 to 96% by mass. The content of the X2M + XM2 fats and oils in the fats and oils contained in the oil-in-water emulsion of the present invention is preferably 0.2 to 8% by mass, more preferably 0.4 to 4% by mass. More preferably, it is 0.6 to 3.2% by mass. The content of the UUU fats and oils in the fats and oils contained in the oil-in-water emulsion of the present invention is preferably 0 to 89.8% by mass, more preferably 0 to 59.6% by mass. More preferably, it is 0 to 39.4% by mass.

According to a preferred embodiment of the present invention, the fats and oils contained in the oil-in-water emulsion of the present invention are 95.6 to 99.6% by mass of the melting point fraction in palm oil and 0.4 to 4.4. It may contain the melting point fraction in the modified palm oil containing mass% of the above X2M + XM2 fats and oils. The melting point fraction in the modified palm oil has a sharper melting point than the melting point fraction in the palm oil before the modification. Further, the melting point fraction in the modified palm oil can have a good rich feeling by containing XXX in an amount of preferably 1 to 3% by mass, more preferably 1.5 to 2.4% by mass.

According to a preferred embodiment of the present invention, the fats and oils contained in the oil-in-water emulsion of the present invention preferably do not contain partially hydrogenated fats and oils having a high trans fatty acid content. Therefore, the ratio of trans fatty acids to the total amount of fatty acids constituting the fats and oils contained in the oil-in-water emulsion of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 0. ~ 1% by mass.

The oil-in-water emulsion of the present invention may contain fats and oils contained in the above-mentioned oil-in-water emulsion, water, and other components (raw materials) generally used in the oil-in-water emulsion. .. Other ingredients commonly used in oil-in-water emulsions include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, sugars (including starch and its degradation products, sugar alcohols). , Stabilizers, antioxidants, and pigments. The blending amount of water (the amount blended as water) contained in the oil-in-water emulsion of the present invention is preferably 20 to 80% by mass, more preferably 25 to 70% by mass, and further preferably 30 to 65% by mass. Is. The blending amount of other components (the amount blended as other components) contained in the oil-in-water emulsion of the present invention is preferably 15 to 55% by mass, more preferably 20 to 50% by mass, and further preferably 25 to 25 to 50% by mass. It is 45% by mass.

The oil-in-water emulsion of the present invention can be used for various creams. Examples of various creams include whipped cream, beverage cream, edible cream for cooking, frozen desserts such as ice cream, and flower paste. The oil-in-water emulsion of the present invention is preferably used as a frozen dessert mix such as ice cream or as a flower paste. Examples of foods using the oil-in-water emulsion of the present invention include desserts using frozen desserts such as ice cream, breads containing flower paste, and Japanese and Western confectionery.

The method for producing an oil-in-water emulsion of the present invention is not particularly limited. The oil-in-water emulsion of the present invention can be produced by a method usually used for producing whipped cream, beverage cream, edible cream for cooking, frozen desserts such as ice cream, flower paste and the like. For example, in the case of whipped cream, beverage cream, and ice cream mix, an oil phase is prepared by dissolving or dispersing other oil-soluble components in fats and oils. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. Then, it can be produced by mixing an oil phase with the prepared aqueous phase and homogenizing the emulsion which has been preliminarily emulsified. It can also be sterilized if necessary. The homogenization treatment may be pre-homogeneity performed before the sterilization treatment, post-homogeneity performed after the sterilization treatment, or two-stage homogenization in which both pre-homogeneity and post-homogeneity are combined. .. After the homogenization treatment, it may be subjected to a cooling and aging process. When used by foaming like whipped cream, the prepared oil-in-water emulsion can be used by foaming (whipped) after adding sugars and the like as necessary. In the case of flower paste, for example, all the other raw materials except fats and oils are dissolved and mixed in warm water, and then homogenized with a high-speed stirrer to obtain a dissolved substance. Next, the fats and oils are heated and dissolved, and while gradually being added to the above-mentioned dissolved product, additional homogenization is further carried out under the same conditions. Next, homogenization treatment is performed with a homomixer. This is transferred to a heating pot with stirring and heated and gelatinized to about 90 ° C. while stirring. After the heating is completed, it is obtained by precooling to about 50 ° C. using a cylinder-type scraping heat exchanger, for example, a botator, a combinator, a perfector, etc., filling the mixture, and allowing it to cool naturally to room temperature.

Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the contents of the following examples.

<Analysis>
The X2O content, XOX content, X2M content, XM2 content, XXX content, and UUU content contained in the fat and oil composition are determined by gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993)). And silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
The content of fatty acids constituting fats and oils is determined by gas chromatography (AOCS Ce1f-).
It was measured according to 96).

<Preparation of fats and oils raw materials>
(XOX fats and oils)
The melting point fraction in palm oil (XOX content 51.8% by mass, iodine value 45.1, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as XOX oil / fat-1.
The melting point fraction in palm oil (XOX content 78.2% by mass, iodine value 33.0, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as XOX oil / fat-2.
(X2M + XM2 fats and oils)
51 parts by mass of extremely hydrogenated oil of rapeseed oil and 49 parts by mass of MMM were mixed. Here, in MMM, the constituent fatty acids are n-octanoic acid and n-decanoic acid, and the constituent ratio (mass ratio) thereof is 30:70. The fats and oils obtained by applying random transesterification using sodium methoxide as a catalyst to the mixed fats and oils were added to X2M + XM2 fats and oils-1 (total content of X2M and XM2 75.7% by mass, X2M / XM2 = 0). .74).
(UUU fats and oils)
Rapeseed oil (UUU content 78.1% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as UUU oil and fat-1.
(Other fats and oils)
65 parts by mass of the melting point fraction in palm oil and 35 parts by mass of palm stearin were mixed. The mixed fats and oils were transesterified with sodium methoxide as a catalyst. A low melting point fraction obtained by dry-separating the random transesterified fats and oils was used. Hereinafter, it is referred to as NLIEL.
Extremely hardened rapeseed oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used. Hereinafter, it may be referred to as FHRSO.

<Manufacturing of fats and oils 1>
The fats and oils of Examples 1 to 6 were produced by mixing the fats and oil raw materials according to the formulation (mass%) shown in Table 1. The analytical values (mass ratio, XOX / X2O and XXX / (X2M + XM2) are mass ratios) of the produced fats and oils (blended fats and oils) are shown in Table 1.

<Manufacturing of lacto ice>
Lactic ice was produced using the fats and oils blended in Examples 1-6. That is, according to the formulation shown in Table 2, components of the aqueous phase such as skim milk powder, starch syrup, sugar, and water were mixed, and the temperature was raised by stirring to a temperature of 70 ° C. Then, the components of the oil phase were added, and the temperature was further raised to 80 ° C. Then, it was finely homogenized using a homogenizer to prepare a mix containing the fats and oils of Examples 1 to 6. Each of the prepared mixes was frozen using an ice creamer to adjust the overrun to 80 to obtain the lacto ice of Examples 1-6.

<Evaluation of lacto ice flavor>
The palate and flavor of lacto ice from Examples 1 to 6 stored at −20 ° C. for 24 hours were sampled by a panel of 5 people and scored according to the following evaluation criteria using Example 1 as a comparative control. Each item was comprehensively evaluated according to the criteria shown below based on the total score. The results are shown in Table 1.

Evaluation Criteria for Mouth Melting 3 ・ ・ ・ Much better than Example 1 2 ・ ・ ・ Better Mouth than Example 1 1 ・ ・ ・ Equivalent to Example 1 0 ・ ・ ・ Poor Mouth Melt

Flavor evaluation criteria 3 ... I feel a richer feeling than Example 1 2 ... I feel a richer feeling than Example 1 1 ... Equivalent to Example 1 0 ... Less rich feeling than Example 1

Comprehensive evaluation criteria Total scoring evaluation 13 or more and 15 or less ◎ (Very good)
9 or more and 12 or less ○ (Good)
5 or more and 8 or less △ (usually)
0 or more and 4 or less × (defective)

<Manufacturing of fats and oils 2>
The fats and oils of Examples 7 to 10 were produced by mixing the fats and oil raw materials according to the formulation (mass%) shown in Table 3. The analytical values (mass ratio, XOX / X2O and XXX / (X2M + XM2) are mass ratios) of the produced fats and oils (blended fats and oils) are shown in Table 3.

<Manufacturing of flower paste>
A flower paste was produced using the fats and oils blended in Examples 7 to 10. That is, according to the formulation shown in Table 4, all the raw materials except the oil-soluble component were dissolved and mixed in water heated to 50 ° C., and then homogenized with a high-speed stirrer at a stirring speed of 6000 rpm for 10 minutes to obtain a dissolved substance. .. Next, while gradually adding fats and oils heated to 60 ° C. to the above-mentioned solution, homogenization was further carried out under the same conditions for 20 minutes. Next, a homogenization treatment (100 kg / cm2) was performed with a high-pressure homomixer. This was transferred to a heating pot with stirring and heated and gelatinized to 90 ° C. while stirring (50 rpm). After the heating was completed, a cylinder-type scraping heat exchanger was used to pre-cool to 50 ° C., the mixture was filled, and the mixture was naturally allowed to cool to room temperature to obtain flower pastes of Examples 7 to 10.

<Flavor evaluation of flower paste>
A panel of 5 people tasted the mouthfeel and flavor of the flower pastes of Examples 7 to 10 stored at 5 ° C., using Example 7 as a comparative control for Examples 7 and 8, and Example 9 and Example 10 for comparison. Example 9 was used as a comparative control and scored according to the following evaluation criteria. Each item was comprehensively evaluated according to the criteria shown below based on the total score. The results are shown in Table 3.

Evaluation criteria for mouthfeel 3 ・ ・ ・ Very good mouthfeel 2 ・ ・ ・ Better mouthfeel than control 1 ・ ・ ・ Equivalent to control 0 ・ ・ ・ Poor mouthfeel than control

Evaluation Criteria for Flavor 3 ・ ・ ・ Feeling richer than control 2 ・ ・ ・ Feeling richer than control 1 ・ ・ ・ Equivalent to control 0 ・ ・ ・ Less rich than control

Comprehensive evaluation criteria Total scoring evaluation 13 or more and 15 or less ◎ (Very good)
9 or more and 12 or less ○ (Good)
5 or more and 8 or less △ (usually)
0 or more and 4 or less × (defective)

Claims (9)

An oil-in-water emulsion containing 1 to 30% by mass of fats and oils.
The fats and oils include X2O, XXX, X2M and / or XM2.
The X2O content of the fats and oils is 10 to 80% by mass.
The XXX content of the fats and oils is 5% by mass or less.
The mass ratio ((X2M + XM2) / X2O) of the total content of X2M and XM2 to the X2O content of the fat and oil is 0.001 to 0.08.
The mass ratio of XOX to X2O (XOX / X2O) is 0.84 or more.
Oil-in-water emulsion.
However, X, O, M, X2O, XOX, XXX, X2M and XM2 mean the following.
X: Saturated fatty acid with 16 or more carbon atoms O: Oleic acid M: Saturated fatty acid with 6 to 10 carbon atoms X2O: Triglyceride glycerol in which two molecules of X and one molecule of O are bonded XOX: At the 1st and 3rd positions of glycerol Triglyceride XXX with X bound and O bound at the 2-position: Triglyceride X2M with 3 molecules of X bound: Triglyceride XM with 2 molecules of X and 1 molecule of M bound to Triacylglycerol XM2: 1 molecule of X And two molecules of M bound to triacylglycerol The fat or oil composition according to claim 1, wherein the fat or oil contains 1 to 75% by mass of UUU.
However, U and UUU mean the following.
U: Unsaturated fatty acid with 16 or more carbon atoms UUU: Triacylglycerol in which 3 molecules of U are bound The oil-in-water emulsion according to claim 1 or 2, wherein the mass ratio (XXX / X2O) of the XXX content to the X2O content of the fat and oil is 0.006 to 0.06. The oil-in-water emulsion according to any one of claims 1 to 3, wherein the ratio of palmitic acid to the total amount of saturated fatty acids constituting the fat and oil is 65 to 95% by mass. The oil-in-water emulsion according to any one of claims 1 to 4, wherein the ratio of lauric acid to the total amount of saturated fatty acids constituting the fat and oil is 10% by mass or less. The oil-in-water type according to any one of claims 1 to 5, wherein the mass ratio (XXX / (X2M + XM2)) of the content of XXX to the total content of X2M and XM2 is 0.5 to 10. Emulsion. The oil-in-water emulsion according to any one of claims 1 to 6, which is a frozen dessert mix or a flower paste. A modified palm oil melting point fraction containing 95.6 to 99.6% by mass of a melting point fraction in palm oil and 0.4 to 4.4% by mass of X2M + XM2 fats and oils. A food containing an oil-in-water emulsion according to any one of claims 1 to 7.