JP5257889B2 - Oil composition for cream - Google Patents

Description

  The present invention relates to a cream oil composition to be added to beverages such as coffee, which has high oxidative stability and has a freeze resistance that does not change its viscosity even when frozen and thawed, and the composition described above The present invention relates to a cream for beverage addition including food.

Conventionally, vegetable oil substitution creams (oil-in-water emulsions) produced using vegetable oils and fats as raw materials are known as coffee creams. Since vegetable cream has the advantage of being excellent in stability and being manufactured at a relatively low cost compared to fresh cream obtained from raw milk, its consumption is large. In the production of this vegetable cream, it is usually prepared using a plurality of emulsifiers and stabilizers such as phosphate and citrate in order to obtain a stable emulsion.
Oil and fat compositions used in creams for beverage addition require a stable quality that does not cause solidification or separation during storage and distribution, or separation of fats and milk proteins when placed in beverages such as coffee and tea. The
Furthermore, with the recent diversification of merchandise distribution, excellent freezing / thawing stability (also referred to as freezing resistance) is also required, in which the viscosity does not change even when frozen and thawed during use.
Conventionally, as a method for improving the stability of a cream that is an oil-in-water emulsion, for example, a method in which a high pressure of 300 to 500 kg / cm ² is applied and the particle size of oil droplets dispersed in an aqueous phase is 0.4 μm or less. (See, for example, Patent Document 1). Further, a method has been proposed in which an oil phase is prepared using lecithin and succinic monoglyceride as emulsifiers and homogenized in two stages at pressures of 150 to 250 kg / cm ² and 10 to 50 kg / cm ² (see Patent Document 2). ing. However, the oil-in-water emulsion obtained by these methods is not sufficiently frozen and thawed.
In addition, it has been proposed to balance oxidative stability and freezing resistance by mixing specific lauric fats and oils having relatively high oxidative stability and liquid oil having high freezing resistance in a certain ratio (Patent Literature). 3). However, if low-cost fats and oils (for example, palm kernel oil) that are not separated as lauric fats are used, freezing resistance is greatly reduced. In order to keep the freezing resistance high, it is necessary to change the type of liquid oil or use a relatively large amount. However, depending on the type and amount of liquid oil, the oxidative stability will be low, and it will be balanced. It was difficult to obtain an oil and fat composition that can produce a cream.

JP 57-2649 A JP-A-62-95133 JP 2007-274997 A

  An object of the present invention is to provide an oil / fat composition for cream capable of producing a cream exhibiting excellent stability in freezing resistance and oxidation stability at low cost.

  With respect to the above-mentioned problems, the present inventors (A) extremely hardened fats and oils containing behenic acid as a constituent fatty acid and having an ascending melting point of 50 ° C. or higher are 0.5 to The present inventors have found that a cream that gives high freezing resistance and oxidative stability can be produced with an oil / fat composition for cream added in an amount of 20% by mass, thereby completing the present invention.

That is, the present invention provides the following.
<1> (A) characterized in that 0.5 to 20% by mass of extremely hardened oil and fat containing behenic acid as a constituent fatty acid and having an ascending melting point of 50 ° C. or higher with respect to the total mass of the oil and fat composition, Oil composition for cream.
<2> The fat and oil composition for cream according to the above <1>, wherein 0.5% by mass or more of behenic acid is contained in all constituent fatty acids.
<3> The oil for cream according to the above <1> or <2>, further comprising (B) a lauric oil and fat and (C) a high oleic acid oil containing 40% by mass or more of oleic acid in all constituent fatty acids. Composition.
<4> (B) Oil composition for creams as described in any one of said <1>-<3> which contains 20-70 mass% of lauric fats and oils with respect to the total mass of an oil-fat composition.
<5> (C) The fat and oil composition for cream according to any one of the above <1> to <4>, comprising 30 to 80% by mass of the high oleic oil and fat with respect to the total mass of the fat and oil composition.
<6> (A) The extremely hardened oil / fat containing behenic acid as a constituent fatty acid and having an ascending melting point of 50 ° C. or higher is Hyelsin rapeseed extremely hardened oil, according to any one of the above <1> to <5>. Oil composition for cream.
<7> (B) The fat and oil composition for cream according to any one of the above <1> to <6>, wherein the lauric fat is palm kernel oil.
<8> Oil composition for creams as described in any one of said <1>-<7> whose polyunsaturated fatty acid content in all the fatty acids of an oil-fat composition is 10 mass% or less.
<9> A cream for beverage addition comprising the oil composition for cream according to any one of <1> to <8>.
<10> Use of the oil composition for cream according to any one of <1> to <8> in the production of a cream for adding beverages.

By using the oil composition for cream of the present invention, a cream can be produced at low cost while maintaining both freezing resistance and oxidation stability.
According to the present invention, it is possible to maintain a high freezing resistance while maintaining oxidation stability even when using low-cost oils and fats that are not separated as lauric oils such as palm kernel oil. Play.

The fat composition for cream according to the present invention comprises (A) an extremely hardened oil and fat (hereinafter also referred to as “behenic acid-containing extremely hardened oil and fat”) containing behenic acid as a constituent fatty acid and having an elevated melting point of 50 ° C. or higher. It is a composition characterized by including 0.5-20 mass% with respect to the total mass of.
In the present specification, “extremely hardened fats and oils” are fats and oils in which unsaturated fatty acids are completely saturated by hydrogenation of fats and oils.
(A) The behenic acid-containing extremely hardened oil and fat is more preferably contained in the oil and fat composition in an amount of 1 to 10% by mass, more preferably 1 to 5% by mass, and still more preferably 1 to 3% by mass. (A) Because behenic acid-containing extremely hardened fats and oils have a high melting point, if the amount is increased, it may be disadvantageous in handling and transportation of the fat and oil composition.

The inventors use (A) 0.5 to 20% by mass of behenic acid-containing extremely hardened oil and fat, thereby using low-cost oil and fat (for example, palm kernel oil or the like) that is not separated as lauric oil and fat. However, it has been found that a cream with a balance between freezing resistance and oxidation stability can be produced.
(A) The behenic acid-containing extremely hardened oil and fat preferably has a behenic acid content in the constituent fatty acid of 35% or more, and more preferably 40% or more.
In the present invention, the (A) behenic acid-containing extremely hardened oil / fat has a rising melting point of 50 ° C. or higher. The rising melting point is preferably 55 ° C, more preferably 58 ° C or higher.
In the present invention, the (A) behenic acid-containing extremely hardened oil / fat is most preferably Hyelin rapeseed extremely hardened oil.

  The cream fat composition of the present invention preferably contains 0.5% by mass or more of behenic acid in all the constituent fatty acids. More preferably, behenic acid is 0.6% by mass or more, further preferably 0.7% by mass or more, and still more preferably 0.9% by mass or more. By producing a cream using an oil or fat composition containing such an amount of behenic acid, the freezing resistance of the cream can be significantly improved while maintaining oxidative stability.

The oil and fat composition of the present invention preferably further comprises (B) a lauric oil and fat and (C) a high oleic oil and fat containing 40% by mass or more of oleic acid in the total constituent fatty acids.
(B) Laurin-based fats and oils are a general term for fats and oils having a high lauric acid content (less than about 50%). As specific lauric fats and oils, palm oil, palm kernel oil, and oils and fats that have been processed into hydrogenation, transesterification, fractionation, blending, and the like thereof are meant. In the present invention, coconut oil or palm kernel oil (untreated) oil is particularly preferable from the viewpoint of cost reduction and process shortening, and palm kernel oil is more preferable.
(B) It is preferable to contain 20-70 mass% of lauric fats and oils with respect to the total mass of an oil-fat composition, 30-50 mass% is more preferable, Furthermore, 30-45 mass% is the most preferable.

In this specification, (C) As a specific example of the high oleic acid fat (high oleic acid fat) which contains oleic acid 40 mass% or more in all the constituent fatty acids, palm fractionation high oleic oil (palm double oleic oil), High oleic sunflower oil, high oleic rapeseed oil, sunflower oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, olive oil, and fats and oils obtained by separating, blending and transesterifying them. Two or more of these oils and fats may be used in combination.
From the viewpoint of oxidation stability, high oleic sunflower oil and palm double olein are preferred.
High oleic rapeseed oil is also preferable because higher freezing resistance can be obtained. However, when high oleic rapeseed oil is used, it is preferably used in an amount of 40% by mass or less, more preferably 30% by mass or less, based on the total mass of the oil or fat composition, from the viewpoint of oxidation stability. Further, the amount is preferably 20% by mass or less.
It is preferable that the high oleic acid fat is liquid around room temperature. However, “liquid in the vicinity of room temperature” means oils and fats having a melting point of 30 ° C. or less, and includes those in which a small amount of crystals are precipitated depending on conditions.
The high oleic oil / fat is preferably contained in an amount of 30 to 80% by mass, more preferably 50 to 70% by mass, and most preferably 55 to 70% by mass with respect to the total mass of the oil / fat composition.

In the oil and fat composition of the present invention, the content of polyunsaturated fatty acids in all the constituent fatty acids is preferably 10% by mass or less, and more preferably 8% by mass or less. The polyunsaturated fatty acid means a fatty acid having two or more double bonds in the molecule. Since there is an active methylene group having chemical reactivity, it is susceptible to auto-oxidation in air. When the polyunsaturated fatty acid content is increased, the oxidation stability is deteriorated and the flavor is lowered.
Specific examples of polyunsaturated fatty acids include linoleic acid and linolenic acid.
In this specification, “oxidation difficulty” calculated by the following formula based on polyunsaturated fatty acids such as linoleic acid and linolenic acid is used as an index of oxidation stability.

The oil and fat composition of the present invention may be used by mixing the above-described (A) to (C) and other oils and fats, and may be used after further transesterification after mixing.
The method of transesterification can be performed by a method known in the art. For example, non-selective transesterification method, selective (directed) transesterification method (reference: Kosaku Yasuda, Ryoichiro Fukunaga, Nobuya Matsui, Masao Watanabe, new knowledge of oil and fat products, Sachishobo) . The present invention is preferably carried out by a non-selective transesterification method using sodium methylate or the like as a catalyst.

(Cream composition and manufacturing method thereof)
A cream composition which is an oil-in-water emulsified oil / fat composition can be produced from the oil / fat composition described above.
[Oil phase part]
The cream composition of the present invention comprises an aqueous phase part and an oil phase part, and the oil phase part contains the oil composition of the present invention.
In addition to the above fats and oils, lipophilic emulsifiers, flavoring agents, coloring agents and the like may be added to the oil phase part of the oil-in-water emulsified oil / fat composition of the present invention. Examples of the emulsifier include a low HLB emulsifier among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. May be used in appropriate combination.
In this invention, it is preferable that the oil-phase part mass with respect to the composition total mass is 5-45 mass%. This is because when the content is within this range, the flavor is not impaired when added to coffee or tea. In particular, when the oil phase part mass exceeds 45% by mass, it becomes greethy and the flavor tends to be impaired.

(Water phase)
The aqueous phase of the cream composition of the present invention comprises water, sodium caseinate, skim milk powder, sugars and, if necessary, sucrose fatty acid ester, sodium citrate, sodium tripolyphosphate, dibasic sodium phosphate, sodium bicarbonate. A thickening polysaccharide such as sodium hexametaphosphate or carrageenan may be added.

  The oil-in-water emulsified oil / fat composition for beverage addition of the present invention may further contain saccharides for the purpose of adjusting sweetness and viscosity. Examples of the saccharide include starch syrup, powdered potato, sucrose, maltose, sorbitol, maltitol, erythritol, trehalose, and the like, and these are blended in combination as appropriate.

(Method for producing cream composition)
The cream composition for beverage addition of the present invention can be produced by a general method for producing an oil-in-water emulsified fat composition. To describe a typical method, the oil phase part is prepared by mixing and dissolving or dispersing the oil phase part material containing fats and oils. When an emulsifier is used and the emulsifier is lipophilic, it is added to a part or all of the raw oil and fat and dissolved or dispersed to prepare an oil phase part. Next, an additive such as sodium caseinate as described above is added to water to prepare an aqueous phase part.

  The prepared oil phase part and aqueous phase part are heated from 60 ° C. to 80 ° C. and mixed to perform preliminary emulsification. After preliminary emulsification, the mixture is homogenized by a homogenizer, sterilized by a batch sterilization method, a UHT sterilization method using an intermediate heating method or a direct heating method, homogenized again by a homogenizer, cooled and aged.

  The cream composition for beverage addition of the present invention can be added to various beverages. Specific examples include coffee, black tea, green tea, fruit drinks and the like.

[Analytical method of oil and fat composition]
-Fatty acid composition, trans fatty acid content Measured according to the standard fat analysis method (provisional 17-2007 trans fatty acid content capillary gas chromatographic method).
The gas chromatography system is GC-2010, manufactured by Shimadzu Corporation. The column is SP-2560 manufactured by SUPELCO.

・ SFC (solid fat content)
Measured according to the standard fat analysis method (2.2.9-2003 solid fat content NMR method).

-Rising melting point Measured according to the standard fat and oil analysis method (2.2.4.2-1996 melting point rising melting point).

・ Oxidation stability (Oil oxidation difficulty)
In the present specification, the following “oxidation difficulty” is used as an index for oxidation stability.
The sum of the values obtained by multiplying the polyunsaturated fatty acid (oleic acid, linoleic acid, linolenic acid) content of the fat composition by specific coefficients (oleic acid ... 0.89, linoleic acid ... 21, linolenic acid ... 39) The oxidation difficulty of the composition was determined (references: Kenji Fukuzawa, Junji Terao, lipid peroxidation experiment method, Yodogawa Shoten).
"Oxidation difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39"
Example: 46.2% oleic acid, 8.7% linoleic acid, 0% linolenic acid.
(0.89 x 46.2) + (21 x 8.7) + (39 x 0) = 224
The oxidation stability was evaluated as follows according to the oxidation difficulty obtained from the above.
Oxidation difficulty ~ 190 ⇒ ◎
191 ~ 220 ⇒ ○
221 to 250 ⇒ △
251〜 ⇒ ×

[Preparation of oil and fat composition]
・ Raw oil

Example 1
After mixing 39.6% by weight of palm kernel oil, 19.8% by weight of palm double olein, and 39.6% by weight of high oleic sunflower oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the fats and oils at 90 ° C. The non-selective transesterification reaction was carried out for 30 minutes. 1.0% by mass of Hyelsin rapeseed extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 1 was obtained.

Example 2
After mixing 39.2% by weight of palm kernel oil, 19.6% by weight of palm double olein and 39.2% by weight of high oleic sunflower oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the fats and oils at 90 ° C. The non-selective transesterification reaction was carried out for 30 minutes. 2.0% by mass of Hyelsin rapeseed extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 2 was obtained.

Example 3
After mixing 36.0% by weight of palm kernel oil, 18.0% by weight of palm double olein and 36.0% by weight of high oleic sunflower oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate is used as a catalyst for the fats and oils at 90 ° C. Perform non-selective transesterification for 30 minutes. The transesterified oil and fat was mixed with 10.0% by mass of Hyelsin rapeseed extremely hardened oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 3 was obtained.

Example 4
After mixing 32.0% by weight of palm kernel oil, 16.0% by weight of palm double olein and 32.0% by weight of high oleic sunflower oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate is used as a catalyst for the fats and oils at 90 ° C. The non-selective transesterification reaction was carried out for 30 minutes. The transesterified oil was mixed with 20.0% by mass of Hyelsin rapeseed extremely hardened oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 4 was obtained.

Example 5
After mixing 49.5% by mass of palm kernel oil, 29.7% by mass of palm double olein, and 19.8% by mass of high oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by mass of sodium methylate as a catalyst for the oil and fat at 90 ° C for 30 minutes A non-selective transesterification reaction was performed. 1.0% by mass of Hyelsin rapeseed extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 5 was obtained.

Example 6
After mixing 49.0% by weight of palm kernel oil, 29.4% by weight of palm double olein, and 19.6% by weight of high oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C for 30 minutes A non-selective transesterification reaction was performed. 2.0% by mass of Hyelsin rapeseed extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 6 was obtained.

Example 7
After mixing 44.55% by weight of palm kernel oil, 34.65% by weight of palm double olein, and 19.8% by weight of high-oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate is used as a catalyst for the oil and fat at 90 ° C for 30 minutes. , Conducted non-selective transesterification. The transesterified oil and fat was mixed with 10.0% by mass of Hyelsin rapeseed extremely hardened oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 7 was obtained.

Example 8
After mixing 44.1% by weight of palm kernel oil, 34.3% by weight of palm double olein, and 19.6% by weight of high oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C for 30 minutes , Conducted non-selective transesterification. The transesterified oil and fat was mixed with 10.0% by mass of Hyelsin rapeseed extremely hardened oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Example 8 was obtained.

Comparative Example 1
After mixing 40.0% by weight of palm kernel oil, 20.0% by weight of palm double olein, and 40.0% by weight of high oleic sunflower oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate is used as a catalyst for the fats and oils at 90 ° C. For 30 minutes, followed by non-selective transesterification to perform decolorization and deodorization. The oil and fat composition of Comparative Example 1 was obtained.

Comparative Example 2
After mixing 39.2% by weight of palm kernel oil, 19.6% by weight of palm double olein, and 39.2% by weight of high oleic sunflower, the crystals were completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C. A non-selective transesterification reaction was performed for 30 minutes. 2.0% by mass of rapeseed extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Comparative Example 2 was obtained.

Comparative Example 3
After mixing 39.2% by weight of palm kernel oil, 19.6% by weight of palm double olein, and 39.2% by weight of high oleic sunflower, the crystals were completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C. A non-selective transesterification reaction was performed for 30 minutes. 2.0% by mass of palm extremely hardened oil was mixed with the transesterified oil. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Comparative Example 3 was obtained.

Comparative Example 4
After mixing 38.0% by weight of palm kernel oil, 24.0% by weight of palm double olein, and 38.0% by weight of high oleic sunflower, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C. A non-selective transesterification reaction was performed for 30 minutes, and decolorization and deodorization were performed. The oil and fat composition of Comparative Example 4 was obtained.

Comparative Example 5
After blending 50.0% by weight of palm kernel oil, 30.0% by weight of palm double olei and 20.0% by weight of high oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the oil and fat at 90 ° C for 30 minutes A non-selective transesterification reaction was performed. The crystals were completely dissolved and decolorized and deodorized. The oil and fat composition of Comparative Example 3 was obtained.

Comparative Example 6
After mixing 45.0% by weight of palm kernel oil, 35.0% by weight of palm double olein, and 20.0% by weight of high oleic rapeseed oil, the crystals are completely dissolved, and 0.12% by weight of sodium methylate as a catalyst for the fats and oils at 90 ° C for 30 minutes , Non-selective transesterification was carried out, and decolorization and deodorization were carried out. The oil and fat composition of Comparative Example 4 was obtained.

Tables 2 and 3 below show the fat and oil blending ratios.

[Preparation of coffee cream]

The oil phase part and the aqueous phase part were mixed, pre-emulsified at 65 ° C. for 10 minutes, and homogenized at 100 kg / cm ² . Subsequently, it was sterilized by heating at 75 ° C. for 15 minutes, and homogenized again at 300 kg / cm ² .
After homogenization, the mixture was cooled and aged at 5 ° C. overnight to prepare a coffee cream.

[Method for evaluating physical properties of coffee cream]
・ Freezing tolerance test Take 5ml of coffee cream in a 10ml vial.
After freezing at -20 ° C overnight, it was thawed for 6 hours at each temperature zone (5 ° C, 20 ° C, 30 ° C) and evaluated.
“Fluidity (thickening, bottling, solidification), water separation” was observed and evaluated as follows.
(Fluidity) No thickening ⇒ ◎
Thickening ⇒ ○
With botton ⇒ △
Solidification ⇒ ×
(Water separation) No water separation ⇒ (-)
There is some water separation ⇒ (±)
There is water separation ⇒ (+)

Heat shock resistance test 5 ml of coffee cream was collected in a 10 ml vial.
After leaving at 40 ° C. for 8 hours, it was left at 5 ° C. overnight and evaluated.
The evaluation method was the same as in the freeze tolerance test.

Tables 4 and 5 show the evaluation results.
As is apparent from Table 4, the creams of Examples 1 to 4 using hyolein sunflower oil produced using the oil composition for cream of the present invention are all high in oxidative stability, freezing resistance and It showed heat shock resistance.
On the other hand, the oil / fat composition of Comparative Example 1 produced from the oil / fat composition having the same composition as that of Example 1 except that it does not contain Hyelsin rapeseed extremely hardened oil is greatly inferior in freezing resistance, becomes sizzling, and water separation is observed. It was. In addition, the oil and fat compositions of Comparative Examples 2 and 3 manufactured from oil compositions containing the same amount of rapeseed extremely hardened oil or palm extremely hardened oil instead of Hyelsin rapeseed extremely hardened oil also have low freezing resistance and water separation. It was observed.
When high oleic rapeseed oil is used in a large amount of component (C), freezing resistance is good, but the amount of polyunsaturated fatty acid is very large and oxidation stability is greatly reduced, and a well-balanced oil composition is obtained. (Comparative Example 4).
When high oleic rapeseed oil is used as component (C), an oil and fat composition having a good balance between oxidation stability and freezing resistance is obtained by using a relatively high amount of high oleic rapeseed oil and using high-erucin rapeseed extremely hardened oil. (Examples 5-8 and Comparative Examples 5-6).
Thus, it is surprising that freezing resistance can be improved with only a slight addition of Hyelsin rapeseed extremely hardened oil without changing oxidative stability or heat shock resistance.

Claims (7)

Oil composition for coffee cream comprising the following (A), (B) and (C):
(A) An extremely hardened fat and oil containing behenic acid as a constituent fatty acid and having an ascending melting point of 50 ° C. or higher, in an amount of 0.5 to 20% by weight with respect to the total weight of the fat and oil composition,
(B) Palm kernel oil in an amount of 20 to 50% by mass relative to the total mass of the oil and fat composition,
(C) High oleic oil and fat in an amount of 30 to 70% by mass relative to the total mass of the oil and fat composition. The fat and oil composition for coffee cream according to claim 1, wherein 0.5% by mass or more of behenic acid is contained in all the constituent fatty acids. (A) The oil / fat composition for coffee cream according to claim 1 or 2 , wherein the extremely hardened oil / fat containing behenic acid as a constituent fatty acid and having a rising melting point of 50 ° C. or higher is a high-erucin rapeseed extremely hardened oil. (B) The oil-fat composition for coffee creams as described in any one of Claims 1-3 which contains palm kernel oil in the range of 20-45 mass% with respect to the total mass of an oil-fat composition. The oil-fat composition for coffee creams as described in any one of Claims 1-4 whose polyunsaturated fatty acid content in all the fatty acid of an oil-fat composition is 8 mass% or less. Coffee cream containing the oil-fat composition for coffee creams as described in any one of Claims 1-5 . Use of the oil and fat composition for coffee cream according to any one of claims 1 to 5 in the production of coffee cream.