JP6198503B2 - Oil and fat for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat - Google Patents

Description

  The present invention relates to an oil and fat suitable for a raw material of a foamable oil-in-water emulsion that is mainly used as a foamable oil-in-water emulsion in the confectionery and bread-making regions. Furthermore, it is related with the foamable oil-in-water emulsion which uses this fats and oils.

  Creams as referred to in the Ministerial Ordinance such as milk have 100% milk fat in the cream, and the flavor and mouthfeel are so excellent that there is no substitute for them. However, on the other hand, there is a problem that a sudden increase in viscosity called solidification is likely to occur during transportation, and the end point width when whipping is short and difficult to handle, and it is also expensive. Currently, it is not a so-called whipped cream with 100% milk fat, but a type called compound cream combining milk fat and vegetable oil and fat, preservability and shape retention, in order to improve workability while utilizing the flavor. Various foamable oil-in-water emulsions are commercially available, such as what is called pure plant cream made only from vegetable oils and fats with an emphasis on cost.

  Vegetable oils and fats used in pure plant type foamable oil-in-water emulsions include coconut oil containing a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, lauric vegetable oils and fats such as palm kernel oil, and palm oil. , Rapeseed oil, soybean oil and the like, and vegetable oils and fats containing a large amount of fatty acids having 16 or more carbon atoms, hardened oils of these vegetable oils, fractionated oils, mixed oils thereof and the like. Foamable oil-in-water emulsions obtained using lauric fats and oils have a very good mouthfeel, but the emulsification tends to be unstable, the end point width during whipping work is short, and the surface of the whipped cream is rough There was a problem that it was easy. On the other hand, a foamable oil-in-water emulsion obtained by using a lauric oil and a hardened oil of a vegetable oil containing a large amount of fatty acids having 16 or more carbon atoms, such as palm oil, rapeseed oil, and soybean, is used in the mouth and emulsification. Since the balance between stability and shape retention is good and resistance to freezing and thawing in a whipped state is easily obtained, it has been widely distributed in the past (see, for example, Patent Documents 1 to 3).

  However, in recent years, a theory has emerged that trans-fatty acids contained in hydrogenated oil are nutritionally unfavorable. In the United States, foods containing trans-fatty acids above a certain standard are required to be labeled, and so there has been a social demand to reduce the trans-fatty acid content of fat-containing foods. Therefore, it has come to be demanded to reduce the hardened oil of vegetable oils and fats containing trans fatty acids for the oils and fats used in the foamable oil-in-water emulsion.

  Examples of foamable oil-in-water emulsions that are substantially free of trans fatty acids include lauric fats and oils (see, for example, Patent Documents 4 and 5), and SUS type triglycerides such as medium-melting fraction oil of palm oil. (For example, see Patent Documents 6 and 7) and the like have been devised. However, it is difficult to stably maintain the emulsification in the type mainly composed of the above lauric oil and the type mainly composed of SUS type triglyceride, and the whipped cream has a very sharp and excellent mouthfeel. The lack of smoothness and softness of the cream caused a mismatch with current consumer preferences.

  Therefore, the trans fatty acid content is sufficiently reduced, the whipping properties such as emulsification stability, foaming property, shape retention, etc. are good, and the whipped cream has a good mouthfeel, smoothness and softness. Development of a foamy oil-in-water emulsion has been desired.

Japanese Patent Laid-Open No. 2-100646 JP-A-2-308766 Japanese Patent Laid-Open No. 11-9214 JP 2006-304713 A JP 2009-50235 A JP 2006-223176 A JP 2010-68716 A

  An object of the present invention is to provide an oil and fat suitable for a raw material of a foamable oil-in-water emulsion that is mainly used as a foamable oil-in-water emulsion in the confectionery and breadmaking regions. Furthermore, another object of the present invention is that the use of the fats and oils reduces the trans fatty acid content sufficiently, has good whipping properties such as emulsification stability, foaming properties, and shape retention, and has been whipped. The object of the present invention is to provide a foamable oil-in-water emulsion that has a smooth mouthfeel and is smooth and soft.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using fats and oils having a specific type of triglyceride in a specific content, and the present invention has been completed. It was.

That is, according to one aspect of the present invention, the present invention is the following fat / oil containing 30% by mass to 70% by mass of the first triglyceride and 25% by mass to 50% by mass of the second triglyceride. In addition, it is an oil and fat for a foamable oil-in-water emulsion, comprising an oil and fat having an iodine value of 20 to 50.
However,
The first triglyceride is a triglyceride having a total of 40 to 48 carbon atoms of fatty acid residues constituting the triglyceride, excluding tripalmitin,
The second triglycerides are S2U type and SU2 type triglycerides in which a saturated fatty acid S having 16 to 24 carbon atoms and an unsaturated fatty acid U having 18 to 24 carbon atoms are bonded as fatty acid residues constituting the triglyceride.
According to a preferred aspect of the present invention, there is provided an oil and fat for a foamable oil-in-water emulsion, wherein the content of SSS type triglyceride is 10% by mass or less.
According to the preferable aspect of this invention, it is the said oil and fat for foamable oil-in-water emulsions whose content of a UUU type | mold triglyceride is 15 mass% or less.
According to a preferred aspect of the present invention, the oil for a foamable oil-in-water emulsion contains a first oil containing 40% by mass or more of the first triglyceride and 60% by mass or more of the second triglyceride. It is a mixed fat and oil containing the second fat and oil to contain,
The foaming property, wherein the content of the first fat is 55% by mass to 95% by mass and the content of the second fat is 5% by mass to 45% by mass with respect to the total amount of the mixed fat Oil for oil-in-water emulsion.
Moreover, according to another aspect of this invention, it is a foamable oil-in-water emulsion which comprises the said fats and oils for foamable oil-in-water emulsions in an oil phase.
Moreover, according to another aspect of this invention, it is a foodstuff containing the said foamable oil-in-water emulsion.

  By using the oil and fat for the foamable oil-in-water emulsion of the present invention, the trans fatty acid content is sufficiently reduced, and the whipping characteristics such as emulsion stability, foamability and shape retention are good and whipped. Can provide a foamable oil-in-water emulsion having a smooth mouthfeel and a smooth and soft feeling.

Definitions In the present invention, triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded. In addition, the following is used as an abbreviation for the constituent fatty acid of triglyceride. S: saturated fatty acid having 16 to 24 carbon atoms, U: unsaturated fatty acid having 18 to 24 carbon atoms. For example, S2U type triglyceride represents a triglyceride in which two S and one U are bonded, and the binding position of the fatty acid is not limited. SUS type triglyceride represents a triglyceride in which S is bonded to positions 1 and 3 of glycerol and U is bonded to position 2.

  The analysis of the triglyceride composition can be performed using a gas chromatographic method (according to AOCS Ce5-86) and a silver ion column-HPLC method (according to J. High Resol. Chromatogr., 18, 105-107 (1995)). Analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant). The iodine value is a value measured by the Wiis method according to the standard oil and fat analysis test method (2.3.4.1-1996).

  In the present invention, the saturated fatty acid S has a carbon number of 16 to 24, preferably 16 to 22, more preferably 16 to 20, and further preferably 16 to 18. Further, when two or three saturated fatty acids S are bonded to the triglyceride molecule, the saturated fatty acids S may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid S include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid.

  In the present invention, the unsaturated fatty acid U has 18 to 24 carbon atoms, preferably 18 to 22 carbon atoms, more preferably 18 to 20 carbon atoms, and still more preferably 18. Further, when two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acids or different unsaturated fatty acids. Specifically, the unsaturated fatty acid U includes oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

I. Oils and fats for foamable oil-in-water emulsions In the present invention, oils and fats for foamable oil-in-water emulsions are oils and fats described below, and have a first triglyceride and a second triglyceride. The oil and fat may further include a third triglyceride and a fourth triglyceride.

First Triglyceride The first triglyceride has a total number of carbon atoms (total carbon number) of fatty acid residues constituting the triglyceride of 40 to 48. However, the first triglyceride does not include tripalmitin (triglyceride in which three palmitic acids, which are saturated fatty acids having 16 carbon atoms, are bonded to glycerol). Hereinafter, the first triglyceride may be expressed as a total carbon number of 40 to 48. The content of the first triglyceride is 30% by mass or more and 70% by mass or less, preferably 35% by mass or more and 65% by mass or less, more preferably 40% by mass or more and 60% by mass or less, with respect to the total amount of the fats and oils. is there. The first triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the first triglyceride is contained in the above range, the emulsification stability of the foamable oil-in-water emulsion is increased, and the whipped cream is smooth and soft with a good mouthfeel. Can do.

Second triglyceride The second triglyceride is an S2U type or SU2 type in which a saturated fatty acid S having 16 to 24 carbon atoms and an unsaturated fatty acid U having 18 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride. Triglyceride. S2U type triglycerides are triglycerides in which two saturated fatty acids S and one unsaturated fatty acid U are combined with glycerol, and SU2 type triglycerides are triglycerides in which one saturated fatty acid S and two unsaturated fatty acids U are combined with glycerol. is there. Hereinafter, the second triglyceride may be represented as S2U + SU2. In the S2U type and SU2 type triglycerides, the binding position of the fatty acid residue is not limited. For example, S2U triglyceride refers to SUS, SSU and USS triglycerides. The saturated fatty acid S preferably has 16 to 18 carbon atoms, and the unsaturated fatty acid U preferably has 18 carbon atoms. According to a preferred embodiment, the mass ratio (S2U / SU2) of the S2U type triglyceride content to the SU2 type triglyceride content is 1.5 or more, preferably 2.0 or more, more preferably 2.3. The above is 2.8 or less. Moreover, the ratio (mass ratio, SUS / S2U) of the SUS type triglyceride in the S2U type triglyceride is 0.35 to 0.9, preferably 0.4 to 0.8, and more preferably 0.5. ~ 0.75. The content of the second triglyceride is 25% by mass or more and 50% by mass or less, preferably 25% by mass or more and 45% by mass or less, more preferably 30% by mass or more and 40% by mass or less, based on the total amount of the mixed fats and oils. It is. The second triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the second triglyceride is contained in the above range, the whipping suitability of the foamable oil-in-water emulsion and the shape retention of the whipped cream can be improved.

Third Triglyceride The third triglyceride is an SSS type triglyceride in which three saturated fatty acids S having 16 to 24 carbon atoms are bonded as the fatty acid residue constituting the triglyceride. The content of the third triglyceride is preferably 10% by mass or less, more preferably 1% by mass or more and 8% by mass or less, and further preferably 2% by mass or more and 6% by mass with respect to the total amount of the mixed fat / oil. % Or less. The third triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the third triglyceride is contained in the above range, the emulsification stability of the foamable oil-in-water emulsion and the heat resistance of the whipped cream can be improved.

Fourth Triglyceride The fourth triglyceride is a UUU type triglyceride in which three unsaturated fatty acids U having 18 to 24 carbon atoms are bonded as a fatty acid residue constituting the triglyceride. The content of the fourth triglyceride is preferably 15% by mass or less, more preferably 1% by mass or more and 12% by mass or less, and further preferably 2% by mass or more and 8% by mass with respect to the total amount of the mixed fats and oils. % Or less. The fourth triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the fourth triglyceride is contained in the above range, the emulsification stability of the foamable oil-in-water emulsion can be improved.

Iodine value In the present invention, the oil value of the foamable oil-in-water emulsion is preferably 20 to 50, more preferably 25 to 45, and even more preferably 30 to 40. . When the iodine value is in the above range, the emulsification stability of the foamable oil-in-water emulsion and the whipping of the whipped cream can be improved.

Trans Fatty Acid Content According to a preferred embodiment of the present invention, the content of trans fatty acid in the oil for a foamable oil-in-water emulsion is 5 with respect to the total amount of fatty acids constituting all triglycerides in the oil. It is good that it is not more than mass%, preferably not more than 3 mass%, more preferably not more than 2 mass%. If the trans fatty acid content is in the above range, it is nutritionally preferable.

  According to the other preferable aspect of this invention, the oil and fat for foamable oil-in-water emulsions of this invention is a mixed fat containing the first fat and the second fat, and further mixed with the other fat. Also good. The mixed fat / oil containing the first fat / oil and the second fat / oil, which is a preferred embodiment of the present invention, contains the first fat / oil and the second fat / oil in a total of 60% by mass to 100% by mass in the mixed fat / oil. It is preferable that 70% by mass to 100% by mass is included, and 80% by mass to 100% by mass is further preferable.

1st fats and oils The 1st fats and oils are triglycerides (1st fats and oils) which are 40-48 in total of the carbon number of the fatty acid residue which comprises a triglyceride except the tripalmitin with respect to the triglyceride whole quantity in 1st fats and oils. (Triglyceride) is contained in an amount of 40% by mass or more, preferably 50% by mass or more, more preferably 55% by mass or more and 75% by mass or less. 1st fats and oils are the fats and oils (oils and fats A) which contain 30 mass% or more of lauric acid with respect to the total amount of fatty acids couple | bonded with all the triglycerides in fats and oils, and all the fatty acids couple | bonded with all the triglycerides in fats and oils On the other hand, it is preferable that it is transesterification oil with the fats and oils (fat B) containing a C16-24 fatty acid 90 mass% or more. The fat A is preferably coconut oil or palm kernel oil, and processed oil obtained by hydrogenating and / or fractionating them, and the fat B is palm oil and processed oil obtained by hydrogenating and / or fractionating the same. It is preferable that In the transesterified oil, fat A and fat B are mixed in a mass ratio, preferably 2: 8 to 8: 2, more preferably 3: 7 to 7: 3, and further preferably 4: 6 to 6: 4. It is preferable that the mixed oil is a transesterified oil. If the mixing mass ratio of the fats and oils A and fats and oils B is in the above range, the emulsification stability of the foamable oil-in-water emulsion is improved, and the whipped cream has a good mouthfeel and is smooth and soft. Can be a thing. The content of the first fat is 55% by mass or more and 95% by mass or less, preferably 60% by mass or more and 90% by mass or less, based on the total amount of the oil for foamable oil-in-water emulsions of the present invention. More preferably, it is 65 to 85 mass%, More preferably, it is 70 to 80 mass%. As the first fats and oils, edible fats and oils (animal and vegetable fats and oils) and transesterified fats and oils of processed fats obtained by hydrogenation and / or fractionation thereof, for example, transesterified fats and oils of a mixed oil of palm kernel oil and palm oil, and palm kernels are obtained. Examples include transesterified oils and fats of mixed oils of extremely hardened oil and palm extremely hardened oil. In addition, as a 1st fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

2nd fats and oils The 2nd fats and oils are S2U type | mold and SU2 with which C16-C24 saturated fatty acid S and C18-C24 unsaturated fatty acid U couple | bonded with respect to the triglyceride whole quantity in 2nd fats and oils. 60% by mass or more, preferably 65% by mass or more, more preferably 70% by mass or more and 100% by mass or less of the type triglyceride (second triglyceride). Here, in the S2U type and SU2 type triglycerides, the binding position of the fatty acid residue is not limited, and for example, the S2U type triglyceride refers to SUS type, SSU type and USS type triglycerides. The saturated fatty acid S preferably has 16 to 18 carbon atoms, and the unsaturated fatty acid U preferably has 18 carbon atoms. According to a preferred embodiment, the mass ratio (S2U / SU2) of the S2U type triglyceride content to the SU2 type triglyceride content is 1.5 or more, preferably 2.0 or more, more preferably 2.5. It is 3.2 or less. Moreover, the ratio (mass ratio, SUS / S2U) of the SUS triglyceride in the S2U triglyceride is 0.45 to 0.95, preferably 0.55 to 0.9, and more preferably 0.65. ~ 0.9. If S2U type and SU2 type triglycerides having a specific configuration are contained in the above range, the whipping suitability of the foamable oil-in-water emulsion and the shape retention of the whipped cream can be improved. Further, the content of the second fat / oil is 5% by mass or more and 45% by mass or less, preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 35% by mass or less with respect to the total amount of the mixed fats and oils. More preferably, it is 15 mass% or more and 30 mass% or less. As the second fats and oils, edible fats and oils (animal and vegetable fats and oils) and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, for example, cacao butter, shea fat, monkey fat, Examples thereof include mango kernel oil, lippe fat and the like, and fractionated oils thereof, in particular, an intermediate melting point portion (iodine value of 32 or more and 48 or less) obtained by fractionating palm oil. According to another aspect, the second fat is preferably a transesterified oil having a palm fraction low melting point (iodine value of 50 or more and 80 or less). In addition, as a 2nd fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

  Unless the characteristic of this invention is impaired, the fats and oils for foamable oil-in-water emulsions of this invention can contain other fats and oils other than the 1st fats and oils and 2nd fats and oils. Other fats and oils include, for example, various oils and fats such as soybean oil, rapeseed oil, sunflower oil, safflower oil, rice oil, cottonseed oil, corn oil, olive oil, palm oil, palm kernel oil, coconut oil, beef tallow, lard, etc. Examples include various processed oils and fats obtained by processing one or two or more animal and vegetable oils and fats selected from various animal and vegetable oils and fats as necessary, such as hydrogenation, transesterification, and fractionation. One or two or more types of fats and oils selected from these various animal and vegetable oils and various processed fats and oils can be appropriately blended. When hydrogenation is performed, it is preferable to use an extremely hardened oil in which hydrogen is added to all double bonds in which no trans fatty acid is present.

  When adding other fats and oils to the oil for foamable oil-in-water emulsions of this invention, it is preferable to contain 1-30 mass% of the said other fats and oils in fats and oils. More preferably, it is 1-25 mass%, Most preferably, it is 1-20 mass%. In addition, when other fats and oils are contained, the upper limit of the sum total content of the 1st fats and oils and fats in foamable oil-in-water emulsions and fats is 99 mass%.

II. Foamable oil-in-water emulsion According to a preferred embodiment of the present invention, the foamable oil-in-water emulsion comprises the oil for a foamable oil-in-water emulsion in the oil phase. The foamable oil-in-water emulsion contains the above oil and fat for foamable oil-in-water emulsion, water, and other components. Other ingredients include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, sugars (starch and its degradation products, sugar alcohols) commonly used in foaming oil-in-water emulsions. ), Stabilizers, antioxidants, dyes, and the like. The blending amount of the oil for a foamable oil-in-water emulsion in the foamable oil-in-water emulsion is 15% by mass to 50% by mass, preferably 20% by mass to 40% by mass, more preferably 25% by mass. % To 35% by mass. The blending amount of water is 20% by mass or more and 80% by mass or less, preferably 30% by mass or more and 75% by mass or less, and more preferably 40% by mass or more and 70% by mass or less. The blending amount of the other components is from 0.1% by mass to 65% by mass, preferably from 0.1% by mass to 50% by mass, and more preferably from 0.1% by mass to 35% by mass.

Applications The foamable oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and cooking edible cream. Examples of foods using the foamable oil-in-water emulsion of the present invention include chilled desserts using Japanese whipped cream and Japanese and Western confectionery.

III. Production Method of Foamable Oil-in-Water Emulsion A known method can be used for the production method of the foamable oil-in-water emulsion of the present invention. As an example, the oil and fat for a foamable oil-in-water emulsion of the present invention is melted, and other oil-soluble components are dissolved or dispersed to prepare an oil phase. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily. Moreover, it can also sterilize as needed. The homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. . After the homogenization treatment, it is preferable to take cooling and aging steps.

  In the case of containing milk fat in the foamable oil-in-water emulsion of the present invention, an oil phase comprising the fat and oil for foamable oil-in-water emulsion of the present invention and milk fat such as butter, butter oil, prepared fat and oil, etc. It can be produced by preparing and emulsifying together with the aqueous phase. It can also be produced by blending a fresh cream (a cream produced only from milk fat) into an aqueous phase, and further emulsifying the aqueous phase and the oil phase containing the oil for a foamable oil-in-water emulsion of the present invention. can do. Furthermore, it can also manufacture by mixing fresh cream with the foamable oil-in-water emulsion of this invention.

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

I. Manufacture of the oil and fat for foamable oil-in-water emulsions The oil- fat raw material was mixed by the mixing | blending shown in Table 1, and the oil and fat for foamable oil-in-water emulsions of Examples 1-6 was manufactured.

The oil and fat raw materials used for the production of the oil and fat for foamable oil-in-water emulsions are as follows.
1st fat and oil / transesterified oil 1 (random transesterified oil of mixed oil of 50 parts by mass of palm stearin extremely hardened oil and 50 parts by weight of palm kernel olein extremely hardened oil, Nisshin Oillio Group in-house manufactured product, total carbon Number 40-48 is 62.9 mass%, S2U type and SU2 type triglyceride 0.9 mass%, trans fatty acid 0 mass%, iodine value 0.6)
-Transesterified oil 2 (Random transesterified oil of mixed oil of 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil, Nisshin Oilio Group in-house manufactured product, total carbon number of 40 to 48 is 61.1% by mass S2U type and SU2 type triglyceride 22.4% by mass, trans fatty acid 0.5% by mass, iodine value 39.0, S2U type triglyceride 15.3% by mass, SUS type triglyceride 5.1% by mass)
Middle melting point of second fat / oil / palm (manufactured by Nissin Oilio Group Co., Ltd., total carbon number 40-48 is 0% by mass, S2U type and SU2 type triglyceride 92.7% by mass, trans fatty acid 0.5% by mass ), Iodine value 44.7, S2U type triglyceride 70.0% by mass, SUS type triglyceride 59.9% by mass)
-Transesterified oil 3 (Random transesterified oil of palm olein, in-house manufactured product of Nissin Oillio Group, 0 to 40% in total carbon number, 70.7% by weight of S2U and SU2 type triglycerides, trans fatty acid 0.5% by mass, iodine value 56.5, S2U type triglyceride 36.5% by mass, SUS type triglyceride 12.2% by mass)
Other oils and fats and palm kernel stearin (Nisshin Oillio Group Inc. in-house manufactured product, total carbon number 40-48 is 35.5% by mass, S2U type and SU2 type triglyceride 0.3% by mass, trans fatty acid 0% by mass, Iodine number 7.1)
Coconut oil (manufactured by Nissin Oillio Group, 27.5 mass% of total carbon number 40 to 48, 1.7 mass% of S2U type and SU2 type triglyceride, 0 mass% of trans fatty acid, iodine value 8.3 )

II. Analysis of the oil and fat for foamable oil-in-water emulsions The following analyzes were performed on the oil and fat for foamable oil-in-water emulsions of Examples 1 to 6 shown in Table 1 (mixed fats and oils).

1. Triglyceride content of triglyceride contained in mixed fats and oils: (1) Triglyceride amount in which total number of carbon atoms of fatty acid residues constituting triglyceride is 40 to 48, (2) S2U type and SU2 type triglyceride amount, (3) SSS type (4) UUU type triglyceride content was measured by gas chromatography (AOCS Ce5-86 compliant, measuring apparatus: Agilent Technologies 6890). Moreover, SUS type triglyceride in S2U type triglyceride was measured by a silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995) conformity).

2. Trans fatty acid content About the amount of trans fatty acid contained in the mixed fat and oil, the fatty acid composition was measured by a gas chromatograph method (AOCS Ce1f-96 compliant, measuring device: HEWLETT PACKARD HP6890).
3. Iodine value Iodine value was measured by the Wiis method according to the standard oil analysis test method (2.3.4.1-1996).

  Table 1 shows the composition and analysis value (% by mass) of the mixed fats and oils (Examples 1 to 6) produced above.

＊；測定不可

*: Measurement not possible

III. An oil phase was prepared by dissolving and dispersing 0.35 parts by mass of an oil-soluble emulsifier in 33.0 parts by mass of the mixed fats and oils of Production Examples 1 to 6 of the foamable oil-in-water emulsion . At the same time, 4.8 parts by mass of skim milk powder, 0.22 parts by mass of sodium phosphate, 0.06 parts by mass of a gum preparation, and 0.07 parts by mass of a water-soluble emulsifier are dissolved and dispersed in 61.5 parts by mass of water. An aqueous phase was prepared. Next, the oil phase was added to the aqueous phase, pre-emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C., and homogenized under a pressure of 6.0 MPa after the pre-emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes, and the mixture was cooled to about 10 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours to obtain foamable oil-in-water emulsions of Examples 7 to 12. In Examples 7 to 12, the total amount of blending was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.

IV. Analysis / evaluation of foamable oil-in-water emulsions The following analysis / evaluation was performed on the foamable oil-in-water emulsions of Examples 7 to 12, respectively. The results are shown in Table 2.

1. Emulsification stability Each foamable oil-in-water emulsion was weighed in a 100 ml beaker and the product temperature was adjusted to 20 ° C. Using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R attached to the tip), the foamable oil-in-water emulsion is solidified and thickened (so-called bottling). ) Was measured. The longer the time until the foamable oil-in-water emulsion is solidified and thickened, the higher the emulsion stability.
Evaluation criteria Evaluation ◎: 20 minutes or more Evaluation ○: 10 minutes or more and less than 20 minutes Evaluation △: 5 minutes or more and less than 10 minutes Evaluation x: Less than 5 minutes

2. 500 g of each whipping foamable oil-in-water emulsion was weighed, and the product temperature was adjusted to 5 to 10 ° C. 35 g of sugar was added, and the mixture was whipped up to 8 minutes at a medium speed of 2 (about 120 rpm) using a Hobart mixer (made by Hobart Japan), and then whipped up to 10 minutes by hand. The time taken for 10 minutes to stand was measured.
Evaluation criteria Evaluation ◎: 4 minutes or more and less than 7 minutes Evaluation ○: 7 minutes or more and less than 10 minutes Evaluation △: Less than 4 minutes Evaluation ×: 10 minutes or more

3. Each of the foamable oil-in-water emulsions that had been placed in the mouth for 10 minutes was eaten and evaluated according to the following evaluation criteria.
Evaluation Criteria Evaluation A: Smooth, smooth and soft.
Evaluation ○: Smooth, soft and soft.
Evaluation Δ: The mouth is good, but there is no smoothness and softness.
Evaluation x: It was bad.

4). Each foamable oil-in-water emulsion having a shape retention of 10 minutes was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the change in shape was observed when allowed to stand at 5 ° C. for 24 hours.
Evaluation criteria Evaluation A: Very good. The foamable oil-in-water emulsion after standing was not deformed.
Evaluation (circle): It was favorable. The foamable oil-in-water emulsion after standing was hardly deformed.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing was somewhat deformed.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was deformed.

5. Each foamable oil-in-water emulsion made 10 minutes after water separation was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the water separation state was observed when allowed to stand at 5 ° C. for 24 hours.
Evaluation criteria Evaluation A: Very good. The foamable oil-in-water emulsion after standing was not water-separated.
Evaluation (circle): It was favorable. The foamable oil-in-water emulsion after standing was hardly separated.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing still had some water separation.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was water-separated.

  Table 2 shows the evaluation results of the foamable oil-in-water emulsions (Examples 7 to 12) produced above.

Claims (6)

Following the first triglyceride 40 mass% or more and 60 mass% or less, the second triglyceride a fat containing less 29.4 wt% to 40 wt%, consisting of fat iodine value is 30 to 50 , Oil for foaming oil-in-water emulsions.
However,
First triglyceride: triglyceride in which the total number of carbon atoms of fatty acid residues constituting triglyceride is 40 to 48, excluding tripalmitin. Second triglyceride: saturation of 16 to 18 carbon atoms as fatty acid residues constituting triglyceride S2U type and SU2 type triglycerides in which fatty acid S and unsaturated fatty acid U having 18 to 24 carbon atoms are combined   The oil and fat for a foamable oil-in-water emulsion according to claim 1, wherein the content of SSS type triglyceride is 10% by mass or less.   The oil and fat for a foamable oil-in-water emulsion according to claim 1 or 2, wherein the content of UUU type triglyceride is 15% by mass or less. The foamable oil-in-water emulsion oil / fat comprises a first oil / fat containing 40% by mass or more of the first triglyceride and a second oil / fat containing 60% by mass or more of the second triglyceride. Mixed fats and oils,
The content of the first fat is 55% by mass or more and 95% by mass or less, and the content of the second fat is 5% by mass or more and 45% by mass or less with respect to the total amount of the mixed fats and oils. Oils and fats for foamable oil-in-water emulsions of any one of -3.   The foamable oil-in-water emulsion which comprises the oil and fat for foamable oil-in-water emulsions of any one of Claims 1-4 in an oil phase.   A food comprising the foamable oil-in-water emulsion according to claim 5.