JP7226925B2 - Oil and fat composition with oil and fat as a continuous phase - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat composition having a fat as a continuous phase.

Conventionally, many studies have been made on reducing the oily feeling and improving the meltability in the mouth of oil and fat compositions having a continuous phase of oil and fat such as plastic oil and fat compositions such as butter cream and margarine shortening.
As a representative method, a method of adjusting the melting point, SFC (solid fat content), etc. of the fats and oils used is known.

That is, in general, fat and oil compositions, particularly fat and oil compositions having a continuous phase, the physical properties of the fat and oil are directly linked to the meltability in the mouth and physical properties of the fat and oil composition, and the fat and oil composition generally has a low melting point such as liquid oil. The higher the amount of fat blended, the better it melts in the mouth. shape, etc.) and good melting in the mouth.

However, in this method, the melting point of the oil composition is lowered in order to improve meltability in the mouth.
In addition, a method of blending a large amount of oils and fats containing a large amount of fatty acids having 14 or less carbon atoms, such as coconut oil and palm kernel oil, that is, a large amount of lauric oils and fats, has also been practiced.

However, lauric oils and fats are prone to hydrolysis and thus have poor storage stability. In addition to having a relatively low melting point, the melting point drops markedly as the blending amount increases, resulting in insufficient heat-resistant and shape-retaining properties. .
Therefore, there has been a demand for a method for reducing the oily feeling and improving the meltability in the mouth of the oil-and-fat composition containing these oils and fats as a continuous phase while maintaining heat-resistant shape-retaining properties.

For example, Patent Document 1 discloses a high-HLB emulsifier-containing fat composition containing a high-HLB glycerin fatty acid ester having an unsaturated fatty acid group and substantially comprising a continuous phase of the fat. , Patent Document 2, characterized in that it contains a polyglycerin fatty acid ester with an HLB of 5.5 to 8.5 (wherein the fatty acid residue is unsaturated), and substantially fats and oils form a continuous phase. A fat composition is disclosed.
However, with the methods disclosed in these documents, although the resulting water-in-oil emulsion was greatly improved in terms of reduction in oily feeling and improvement in meltability in the mouth, sufficient heat-resistant shape retention was obtained. I had a problem that I couldn't

Further, Patent Document 3 or Patent Document 4 discloses a water-in-oil emulsified fat composition characterized by containing a polyglycerol fatty acid ester whose main constituent fatty acid is erucic acid. discloses a water-in-oil emulsion containing a sucrose fatty acid ester having an HLB of 5 or less and 50% by weight or more of the fatty acids constituting the fatty acid residue are saturated fatty acids having 16 or more carbon atoms.
However, the methods disclosed in these documents have a problem that it is difficult to obtain sufficient heat-resistant shape-retaining properties in the case of oil and fat compositions having a low melting point.

In the above-described oil and fat composition having a continuous phase of oil and fat obtained by blending an appropriate amount of hard stock with a low melting point oil and fat, conventionally, the hard stock includes beef tallow, lard, palm oil, lauric oil and the like. In some cases, solid natural fats and oils and their fractionated fats are used, but in order to prevent coarsening of crystals, prevent melting in the mouth, and obtain good plasticity and heat-resistant shape retention, the melting point is mainly Partially hydrogenated oils and fats of about 35 to 45°C have been used.
However, although hydrogenation is a typical method for raising the melting point of fats and oils, partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids among the constituent fatty acids. On the other hand, trans-fatty acids hardly exist in natural oils and fats, and are contained in ruminant-derived oils and fats at less than 10% by mass. In recent years, there has also been a demand for fat compositions that have not been subjected to chemical treatment, in particular hydrogenation, ie substantially free of trans-fatty acids, and that have a suitable consistency.
Therefore, as a measure to meet this demand, transesterified oils and fats having a melting point of 35 to 45° C. are generally used as hard stocks instead of partially hydrogenated oils and fats (see Patent Documents 6 to 8, for example). .
However, these transesterified fats and oils use extremely hardened fats and oils and contain long-chain fatty acids. Melting in the mouth is poor, and furthermore, the SFC becomes horizontal, and the sharpness of melting in the mouth is inferior to partially hydrogenated fats and oils, so there is a problem that a large amount cannot be blended. Moreover, in the case of an oil-fat composition having a continuous phase of oil-and-fat, there is also a problem that oil-off tends to occur and heat-resistant shape retention deteriorates.

JP-A-06-209706 JP-A-08-231981 JP-A-03-219836 Japanese Patent Application Laid-Open No. 2004-121062 JP-A-09-187222 Japanese Patent Application Laid-Open No. 2001-139983 Japanese Patent Application Laid-Open No. 2003-003195 Japanese Patent Application Laid-Open No. 2007-282606

Therefore, the object of the present invention is to provide an oil-and-fat composition having a continuous phase of oil-and-fat, such as butter cream and a plastic oil-and-fat composition, which has less oily feeling, good meltability in the mouth, and good heat-resistant shape-retaining property, as described above. to do.

As a result of intensive studies, the present inventors have found that the above problem can be solved by using a specific transesterified oil as the hard stock in an oil composition containing a hard stock and a low-melting point oil as a continuous phase. The inventors found that the problem can be solved and completed the present invention.
That is, in the present invention, the fat contained in the composition consists of a hard stock and a low melting point fat, and part or all of the hard stock has a saturated fatty acid content of 14 or less carbon atoms in the fatty acid composition of 20 to 45% by mass. The present invention provides an oil-and-fat composition having an oil-and-fat as a continuous phase, which is a transesterified oil-and-fat obtained by randomly transesterifying an oil-and-fat blend having a saturated fatty acid content of 35 to 70% by mass with 16 or more carbon atoms. .

It is possible to obtain an oil-and-fat composition having a continuous phase of oil-and-fat, such as a butter cream or a plastic oil-and-fat composition, which is less oily, melts well in the mouth, and has good heat-resistant shape retention.

Hereinafter, the oil-and-fat composition containing the oil-and-fat of the present invention as a continuous phase will be described in detail based on preferred embodiments thereof.
First, the transesterified oil used in the present invention will be described.
The transesterified fat is a fat obtained by random transesterification of a specific blend of fats and oils (hereinafter also referred to as transesterified fat A). In the fatty acid composition, the fat and oil composition has a saturated fatty acid content of 20 to 45% by mass, preferably 30 to 45% by mass, and a saturated fatty acid content of 16 or more carbon atoms is 35 to 70% by mass. %, preferably 40 to 60% by mass (hereinafter also referred to as fat formulation A).

The above-mentioned oil-and-fat blend A uses an oil-and-fat containing a saturated fatty acid with 14 or less carbon atoms in its constituent fatty acids, and an oil-and-fat containing a saturated fatty acid with 16 or more carbon atoms in its constituent fatty acids, and has the above-mentioned fatty acid composition. It can be obtained by blending as follows. In the fat containing the saturated fatty acid having 14 carbon atoms or less, the content of the saturated fatty acid having 14 carbon atoms or less is preferably 30 to 100%, more preferably 65 to 100%, of the constituent fatty acids. In the fats and oils containing saturated fatty acids with 16 or more carbon atoms, the content of saturated fatty acids with 16 or more carbon atoms is preferably 30 to 100%, more preferably 70 to 100%, of the constituent fatty acids.

Examples of fats and oils containing saturated fatty acids having 14 or less carbon atoms include, for example, palm kernel oil, coconut oil, babassu oil, and hardening, fractionation, and transesterification of these oils and fats. Applied oils and fats can be mentioned, and one or more of these oils and fats can be used. Palm kernel oil and/or coconut oil are preferably used in the present invention.

Examples of fats and oils containing saturated fatty acids having 16 or more carbon atoms include palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil), high el cinnamon oil, cacao butter, and lard. , beef tallow, lard, fish oil, and oils and fats obtained by one or more of hardening, fractionation and transesterification, and one or more of these oils and fats. can be used, but in terms of higher saturated fatty acid content, one or more of palm oil, rice oil, corn oil, cottonseed oil, soybean oil, rapeseed oil (canola oil) hardened oil Alternatively, it is preferable to use fractionated hard oil.

In the case of using hardened fats and oils, it is preferable to use extremely hardened oils because it is preferable that the fat composition does not contain trans fatty acids in the present invention as described below.
In addition, in the present invention, it is preferable to use fractionated hard oil rather than hardened oil, and more preferably, fractionated hard oil of palm oil is used because it is possible to obtain a butter cream that melts well in the mouth. is preferred.

Here, as the transesterified fat A, when a transesterified fat using hardened fat and a transesterified fat using fractionated hard oil are used in combination, the hard stock contains a fat blend A containing fractionated hard oil. The content of the transesterified oil/fat that undergoes random transesterification is preferably 20 to 100% by mass, more preferably 40 to 100% by mass.

In the fat blend A, the fat containing the saturated fatty acid having 14 or less carbon atoms has a saturated fatty acid content of 14 or less carbon atoms of 20 to 45% by mass, preferably 30 to 45% by mass, in the fatty acid composition of the fat blend. It is blended so as to be 45% by mass. Here, when the saturated fatty acid having 14 or less carbon atoms is less than 20% by mass, the meltability in the mouth becomes poor. If the saturated fatty acid having 14 or less carbon atoms is more than 45% by mass, physical properties such as storage stability (hydrolysis) and heat-resistant shape retention are poor.

In addition, in the fat blend A, the fat containing the saturated fatty acid having 16 or more carbon atoms has a saturated fatty acid content of 35 to 70% by mass, preferably 35 to 70% by mass, in the fatty acid composition of the fat blend. It is blended so as to be 40 to 60% by mass. Here, if the saturated fatty acid having 16 or more carbon atoms is less than 35% by mass, the physical properties are poor in heat-resistant shape retention. Moreover, when the saturated fatty acid having 16 or more carbon atoms is more than 70% by mass, the meltability in the mouth becomes poor.

Other oils and fats may be added to the oil and fat composition A as long as the content of saturated fatty acids with 14 or less carbon atoms and the content of saturated fatty acids with 16 or more carbon atoms in the fatty acid composition are within the above ranges.
And the above-mentioned interesterified fat is obtained by performing random transesterification on the above-mentioned oil and fat composition A. The method of random transesterification may be a method using a chemical catalyst or a method using an enzyme as long as it is a random transesterification reaction.

Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the non-regioselective enzyme include Alcaligenes, Rhizopus, Aspergillus ( lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, ceramic, or the like, or it can be used in the form of powder.

The transesterified fat A preferably has an unsaturated fatty acid content of 5 to 30% by mass, more preferably 20 to 30% by mass in its constituent fatty acid composition. When the unsaturated fatty acid content is 5% by mass or more, melting in the mouth tends to be even better. In addition, by setting the unsaturated fatty acid content to 30% by mass or less, it is easy to further improve storage stability (oxidation) and heat-resistant shape retention.

Here, the transesterified fat A preferably has a melting point of 35 to 48° C., more preferably 35 to 40° C., in order to obtain good meltability in the mouth.
In the present invention, the melting point means a rising melting point, and can be measured by the method described in the Standard Fats and Oils Analysis Test Method established by the Japan Oil Chemists' Society.

The oil-and-fat composition having the oil-and-fat as a continuous phase of the present invention is an oil-and-fat composition in which the oil-and-fat contained in the composition comprises a hard stock and a low-melting-point oil-and-fat, wherein the transesterified oil-and-fat A is a part of the hard stock or Used for all. As described above, the oil phase of the oil-and-fat composition having a general oil-and-fat as a continuous phase consists of low-melting-point oils and fats, that is, oils and fats that are fluid at 30°C, and high-melting-point oils and fats, that is, oils and fats that do not exhibit fluidity at least at 30°C. It is composed by adding a hard stock having a melting point of preferably 35 to 48°C, more preferably 35 to 40°C.

Here, the transesterified fat A is a fat that does not exhibit fluidity at least at 30° C. and has a melting point of preferably 35 to 48° C., more preferably 35 to 40° C. can be used as a hard stock in a fat composition comprising a hard stock and a low-melting-point fat, it can be used as part or all of the hard stock.

The proportion of the transesterified fat A in the hard stock is not particularly limited, but in order to achieve both good meltability in the mouth and heat-resistant shape retention, it is preferably 10% by mass or more, more preferably 40% by mass of the hard stock. That's it. Although the upper limit is 100% by mass, it is preferably 80% by mass or less, more preferably 75% by mass or less, in terms of making it difficult to feel oily.

When the ratio of the transesterified oil A is converted to the content in the oil phase, the transesterified oil A is preferably added to the oil phase in an amount of 4% by mass or more and 75% by mass based on the total amount of oil in the oil phase. %, more preferably 10% by mass or more and less than 60% by mass.

In addition, in the oil-and-fat composition having the oil-and-fat as a continuous phase of the present invention, a part of the hard stock is esterified with the following oil-and-fat blend B in that it is possible to obtain a water-in-oil type cream with better melting in the mouth. It is preferably the low melting point part or the middle melting point part of the transesterified fat B that has been exchanged.
Oil and fat blend B: Contains 20 to 60% by mass of extremely hydrogenated palm oil, has an S/U mass ratio of 1.5 to 4 in the fatty acid composition, and has a fatty acid content of 14 or less carbon atoms of less than 10% by mass. Fat and oil compound.

The above-mentioned extremely hardened palm oil is preferably hydrogenated to palm oil and fat until the iodine value is 10 or less, more preferably 5 or less, and still more preferably less than 1, and substantially It is a highly hardened fat obtained by complete saturation.

Here, the palm-based fat is palm oil or a processed fat made from palm oil, and has an iodine value of preferably 35 to 75, more preferably 45 to 65, and even more preferably 45 to 55. , palm oil, and processed fats that have undergone one or more operations of fractionation, hardening, transesterification, etc., can be used. These palm-based oils and fats may be used alone, or two or more of them may be used as a blended oil, but palm oil is preferably used.

Among the extremely hardened fats and oils, this palm extremely hardened oil has a fatty acid composition in which the ratio of the saturated fatty acid content with 16 carbon atoms to the saturated fatty acid content with 18 carbon atoms is significantly higher than that of other extremely hardened edible fats and oils. It is a very characteristic fat and oil in the point.

The content of the extremely hardened palm oil in the fat and oil blend B is 20 to 60% by mass, preferably 30 to 60% by mass, more preferably 35 to 55% by mass. When the content of the extremely hardened palm oil is 20% by mass or more, the effect of improving the creaming property is likely to be obtained, and the heat-resistant shape retention of the resulting plastic oil and fat composition can be further improved. Further, when the amount is 60% by mass or less, it becomes easy to obtain a low melting point portion or a middle melting point portion during fractionation described below, and a significant deterioration in yield due to an increase in the high melting point portion to be removed can be prevented.

Further, when using the low melting point part or the middle melting point part of the transesterified fat B of the fat blend B, the content of fatty acids having 14 or less carbon atoms contained in the fat blend B must be less than 10% by mass, It is preferably less than 5% by mass, more preferably less than 3% by mass. When the content of fatty acids having 14 or less carbon atoms is less than 10% by mass, the resulting oil and fat composition can have good solidification properties and heat-resistant shape retention properties, and can prevent deterioration of flavor over time.

The oil other than the extremely hardened palm oil contained in the oil-fat blend B may be any edible oil, such as soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice. oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, and other oils that are liquid at room temperature; , beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, and other oils that are solid at room temperature can also be used. Oils and fats that have undergone one or more treatments can also be used. These fats and oils can be used alone or in combination of two or more. In the fatty acid composition contained in the fat blend B, the S/U mass ratio is 1.5 to 4, 2.0 to 3.5, and the content of fatty acids with 14 or less carbon atoms contained in the fat blend B is less than 10% by mass, more preferably less than 5% by mass, and still more preferably less than 3% by mass. It is used so that (However, S represents a saturated fatty acid with 16 or more carbon atoms, and U represents an unsaturated fatty acid with 16 or more carbon atoms.)

In addition, in the fatty acid composition in the oil and fat blend B, the content of saturated fatty acids with 20 or more carbon atoms is preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. , a fat composition having better meltability in the mouth is obtained.

In addition, in the fatty acid composition in the oil/fat blend B, the mass ratio of saturated fatty acid content with 18 carbon atoms/saturated fatty acid content with 16 carbon atoms (St/P) is preferably 0.3 to 1.1, more preferably is 0.3 to 0.8, more preferably 0.45 to 0.70, it is possible to obtain an oil and fat composition with good melting in the mouth.

Therefore, as oils and fats other than the above-mentioned extremely hardened palm oil, palm oil, palm fractionated oil, etc. contain a large amount of saturated fatty acid with 16 carbon atoms (palmitic acid), and the saturated fatty acid content with 16 carbon atoms is higher than the saturated fatty acid content with 18 carbon atoms. It is preferable to use fats and oils with a low fatty acid (stearic acid) content.
That is, in the present invention, it is preferable to use palm oil and/or fractionated palm oil as oils other than extremely hardened palm oil.

The transesterification reaction may be a method using a chemical catalyst or a method using an enzyme, and may be a random ester reaction or a regioselective transesterification reaction. A random ester reaction using a neutral enzyme is more preferred.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the non-regioselective enzyme include Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, ceramic, or the like, or it can be used in the form of powder.

In the present invention, the low melting point part or middle melting point part of the transesterified fat B thus obtained is used. The low melting point part is the low melting point fraction obtained by separating and removing the high melting point part by fractionation. ) is separated and removed.
As described above, when transesterification is performed, depending on the fatty acid composition and transesterification rate of the oil and fat blend B, high melting point triglycerides such as trisaturated fatty acid triglycerides, triunsaturated fatty acid triglycerides, and monosaturated diunsaturated fatty acids Low-melting-point triglycerides such as saturated triglycerides, which are liquid at room temperature, are produced at a constant rate.

Here, if a large amount of these triglyceride components, especially trisaturated triglycerides with a high melting point, is contained in a large amount, meltability in the mouth and oily feeling are deteriorated.
Specifically, the high melting point portion is removed so that the trisaturated triglyceride content is preferably 12% by mass or less, more preferably 10% by mass or less. Although the lower limit is not particularly limited, it is generally 0.5% by mass, preferably 1.5% by mass.
When the low melting point part is used in the present invention, the total content of triunsaturated triglycerides and monosaturated diunsaturated triglycerides is preferably 40% by mass or less, more preferably 35% by mass or less, and still more preferably 30% by mass. The following are preferable. Although the lower limit is not particularly limited, it is generally 10% by mass, preferably 20% by mass.
When the middle melting point is used in the present invention, the total content of triunsaturated triglycerides and monosaturated diunsaturated triglycerides is preferably 30% by mass or less, more preferably 20% by mass or less, and still more preferably A low melting point portion is removed so that the content becomes 10% by mass or less. Although the lower limit is not particularly limited, it is generally 5% by mass, preferably 6% by mass.

As the fractionation method, it may be obtained by any fractionation method such as solvent fractionation such as acetone fractionation or hexane fractionation, or solvent-free fractionation such as dry fractionation. Solvent fractionation, particularly acetone fractionation, is preferred.

Here, the ratio of the low melting point portion or the middle melting point portion of the transesterified fat B to the hard stock is not particularly limited, but in order to achieve a good meltability in the mouth without an oily feeling, it is preferably 10 to 10% of the hard stock. It is preferably contained in an amount of 80% by mass, more preferably 10 to 55% by mass.
The ratio of the low melting point portion or middle melting point portion of the transesterified fat B is preferably 5 to 40% by mass, more preferably 5 to 25% by mass, in terms of content in the oil phase.

In addition, in the oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase, a part of the hard stock is a middle-melting-point part of palm fractionation in that it is possible to obtain a water-in-oil type cream that melts better in the mouth. is preferred. The middle melting point part of palm fractionation includes those having an iodine value of 30 to 48, preferably 32 to 37.

Here, the proportion of the palm fraction middle melting point in the hard stock is not particularly limited, but in order to achieve sharp melting in the mouth, it is preferably 5 to 50 mass %, more preferably 10 to 35 mass % of the hard stock. % is preferable.
Incidentally, when the ratio of the palm fraction middle melting point is converted to the content in the oil phase, it is preferably 5 to 20% by mass, more preferably 5 to 25% by mass, and still more preferably 5 to 20% by mass.

Further, in the oil-and-fat composition having the oil-and-fat as a continuous phase of the present invention, the low-melting-point oil and fat must be fluid at least at 30° C. Specific examples thereof include soybean oil, rapeseed oil (canola oil), Corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, and other oils that are liquid at room temperature, palm oil, palm kernel oil. , coconut oil, shea butter, sal fat, mango fat, milk fat, beef tallow, milk fat, lard, cocoa butter, fish oil, whale oil, etc. Fats that are fluid at °C can also be used. In addition, even if these fats and oils are subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc., the resulting processed fats and oils are fluid at 30 ° C. It can also be used within the range. In the present invention, these fats and oils can be used alone, or two or more of them can be used in combination.

In the present invention, part or all of the low-melting-point fat is preferably fractionated soft palm oil from the viewpoint of improving oxidation stability. Here, the iodine value of the fractionated palm oil is preferably 55-70, more preferably 55-65.
Here, the ratio of the fractionated palm oil to the low-melting fat is not particularly limited, but in order to suppress heat-resistant shape retention, particularly oil separation, it is preferably 10 to 80% by mass of the low-melting fat, More preferably, it is contained in an amount of 20 to 75% by mass.
When converted to the content in the oil phase, the content of the fractionated palm oil is preferably 5 to 45% by mass, more preferably 10 to 40% by mass.

In addition, in the present invention, in order to suppress heat-resistant shape retention, especially oil separation during high-temperature storage, part or all of the low-melting oil and fat satisfies all of the following (1) to (3). C is preferred.
(1) It is a transesterified fat obtained by transesterifying liquid oil and extremely hardened oil.
(2) SFC (solid fat content) is 5-25% at 0°C, 1-5% at 20°C, and 0-2% at 40°C.
(3) It is fluid at 30°C.

The transesterified fat C will be described below.
Liquid oils used in (1) above include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil. and other fats and oils that are liquid at room temperature (25 ° C.), but also include palm oil, palm kernel oil, coconut oil, shea butter, sal fat, mango fat, milk fat, beef fat, milk fat, lard, cacao butter, Fats and oils that are liquid at room temperature, such as fish oil and whale oil, which are liquid at room temperature and are obtained by fractionating fats and oils that are solid at room temperature can also be used. In addition, regarding these fats and oils that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification, the resulting processed fats and oils are liquid at room temperature. It can also be used inside. In the present invention, these oils and fats can be used alone, or two or more kinds can be used in combination. From the viewpoint that the composition can be melted well in the mouth, the liquid oils include soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, and high oleic oil. It is preferable to use one or more of oils and fats that are liquid at room temperature, such as safflower oil, sunflower oil, and high oleic sunflower oil.

As the extremely hydrogenated oil used in (1) above, a hydrogenated oil obtained by hydrogenating an edible oil until the iodine value is preferably 5 or less, more preferably 2 or less, and most preferably 1 or less. can be mentioned. Edible oils and fats used for hydrogenation include soybean oil, rapeseed oil (canola oil), high erucine rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil. , sunflower oil, mustard oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, milk fat, beef fat, milk fat, lard fat, cocoa butter, fish oil, whale oil, and other edible oils, and these It is possible to use oils and fats that have been subjected to one or more of physical or chemical treatments such as hydrogenation, fractionation, and transesterification. In the present invention, these oils and fats can be used alone as the oils and fats used for the hydrogenation, or a mixed oil in which two or more of them are mixed can be used.

Further, as the extremely hardened oil, the extremely hardened oil obtained as described above may be used alone, or two or more kinds thereof may be used in combination.
In the fatty acid composition of the extremely hydrogenated oil, the saturated fatty acid content of 16 carbon atoms is preferably 10 to 35 mass%, more preferably 15 to 25 mass%, and the saturated fatty acid content of 20 or more carbon atoms is preferable. is 15 to 50% by mass, more preferably 25 to 45% by mass, in that it is possible to obtain a plastic oil with good creaming properties and a butter cream that has both meltability in the mouth and heat-resistant shape retention. preferable.

As a method for obtaining a highly hydrogenated oil having a specific fatty acid ratio, a highly hydrogenated oil containing a large amount of fatty acids with 16 carbon atoms and a highly hydrogenated oil containing a large amount of fatty acids with 20 or more carbon atoms are mixed. A method of hydrogenating a mixed fat containing a large amount of fatty acids with 16 carbon atoms and a fat containing a large amount of fatty acids with 20 or more carbon atoms to make an extremely hardened oil. A method of hydrogenating a fat containing a large amount of oil and a fat containing a large amount of fatty acids having 20 or more carbon atoms to obtain an extremely hardened oil may be mentioned.

The fats and oils containing a large amount of fatty acids having 16 carbon atoms include palm oil, or fats and oils obtained by subjecting palm oil to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. Palm oil and/or palm fractionated hard oil is preferably used. In addition, the fats and oils containing a large amount of fatty acids having 20 or more carbon atoms include high erucine rapeseed oil, mustard oil, and one or two of physical or chemical treatments such as hydrogenation, fractionation, and transesterification of these fats and oils. Oils and fats that have undergone seed or higher treatment can be mentioned, preferably high ercin rapeseed oil is used.

In the transesterified fat C, the blending ratio of the liquid oil and the extremely hardened oil before transesterification is 5 to 35% by mass in order to obtain a good effect of the present invention. It is preferably 12 to 25% by mass, more preferably 12 to 20% by mass. Here, when the blending ratio of the extremely hydrogenated oil is 5% by mass or more, the melting point of the obtained transesterified oil C does not become too low, so that the effects of the present invention can be easily obtained. The melting point of the transesterified fat C obtained does not become too high, and it can be made suitable for use as a low melting point fat.

The above transesterification reaction can be carried out according to a conventional method, and may be a method using a chemical catalyst or a method using an enzyme, but it must be a random transesterification reaction.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes without regioselectivity, such as Alcaligenes genus, Rhizopus genus, Examples include lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium, and the like. The lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion-exchange resin, diatomaceous earth, ceramic, or the like, or it can be used in the form of powder.

As described in (2) above, the transesterified fat C has an SFC (solid fat content) of 5 to 25%, preferably 5 to 15%, more preferably 10 to 15% at 0°C. ~5%, preferably 1-4%, more preferably 1-3%, and 0-2%, preferably 0-1%, more preferably 0% at 40°C.

When the SFC is 5% or more at 0°C and 1% or more at 20°C, excellent heat-resistant shape-retaining properties can be imparted to the oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase. On the other hand, when the SFC is 25% or less at 0°C and 5% or less at 20°C, oiliness can be reduced. .

When the transesterified fat C is used, it must be fluid at 30° C. as described in (3) above.
If it is not fluid at 30° C., it may not be suitable for use as a low-melting-point oil in an oil-and-fat composition having a continuous phase of oil, and the meltability in the mouth may be poor.

When using the transesterified fat C, the ratio of the transesterified fat C to the low melting point fat is not particularly limited. is 10% by mass or more, more preferably 50% by mass or more. In addition, about an upper limit, it is 100 mass %.
The content of the transesterified fat C in terms of content in the oil phase is preferably 5% by mass or more, more preferably 25% by mass or more. In addition, the upper limit is preferably 75% by mass or less.

In the oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase, the blending ratio (mass ratio) of the hard stock and the low-melting-point oil and fat is not particularly limited, but the former: the latter should be 20:70 to 70:30. is preferred, and 30:70 to 50:50 is more preferred. When the ratio of the two, that is, the ratio of the hard stock is 30% by mass or more, oil separation is less likely to occur, and good heat-resistant shape retention is more likely to be obtained. easier to get.

Furthermore, in the fat composition having the fat as a continuous phase of the present invention, the content of fatty acids having 12 or less carbon atoms in the fatty acid composition of the fat contained in the composition is preferably 15.0% by mass or less, more preferably 12.0% by mass or less.

The above range can be obtained by blending the amount of the lauric oil so that the content of the fatty acid having 12 or less carbon atoms is equal to the above fatty acid content.
Lauric oils and fats are oils and fats that have an appropriate melting point and meltability in the mouth, so that they themselves are widely used as oils and fats for chocolate. In addition, since there is a problem that the melting point is lowered and the heat-resistant shape retention is deteriorated, it is preferable to reduce the amount of laurin-based fats and oils used as much as possible.

The oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase has good meltability in the mouth and heat-resistant shape-retaining property without using a large amount of lauric oil and fat by using the transesterified oil-and-fat A. It can be an oil and fat composition.

Moreover, it is preferable that the oil-and-fat composition which uses the oil-and-fat of this invention as a continuous phase does not contain a trans-fatty acid substantially. Here, "substantially free of trans fatty acid" means that the trans fatty acid content in the fatty acid composition of the oil contained in the oil composition is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably It means that it is 1.4% by mass or less.

Hydrogenation is a typical method for raising the melting point of fats and oils, but partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, trans-fatty acids hardly exist in natural oils and fats, and are contained in ruminant-derived oils and fats at less than 10% by mass. In recent years, as mentioned above, there has also been a demand for fat compositions that have not been subjected to chemical treatment, in particular hydrogenation, i.e. fat compositions that are substantially free of trans-fatty acids, and that have a suitable consistency. ing.
Since the trans-esterified fat A used in the fat composition having the fat of the present invention as a continuous phase does not substantially contain trans fatty acids, other low-melting fats and hard stocks are not partially hydrogenated fats and oils. , Butter cream and plastic fat compositions that have an appropriate consistency without containing trans-fatty acids.

The amount of oil in the oil and fat composition of the present invention varies depending on the form of the oil and fat composition having a continuous phase of oil and fat, but in general it is preferably 40% by mass or more, more preferably 45% by mass or more. The upper limit is 100% by mass.

In addition, other components can be contained in the oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase. Other ingredients include, for example, water, emulsifiers, thickeners, salty agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk, condensed milk, powdered skim milk, casein, and whey. Milk and dairy products such as powder, butter, cream, natural cheese, processed cheese, fermented milk, sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, starch syrup, sorbitol, reduced starch syrup, molasses , dextrin, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel, monascus pigment, antioxidants such as tocopherol and tea extract, vegetable proteins such as wheat protein and soybean protein, eggs and various Processed eggs, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut pastes, spices, cacao mass, cocoa powder, grains, beans, vegetables, meats, seafood, etc. food materials and food additives.

The amount of water in the oil-and-fat composition of the present invention varies depending on the form of the oil-and-fat composition in which the oil-and-fat composition is a continuous phase, and may be water-free. When the oil-and-fat composition of the present invention is an emulsion having a continuous phase of a W/O-type, O/W/O-type or other oil-and-fat, the amount of water in the composition is It is preferably 5% by mass or more and 25% by mass or less, more preferably 10% by mass or more and 25% by mass or less.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxy Ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins and the like can be mentioned, and one or more selected from these can be used. The amount of the emulsifier to be blended is not particularly limited, but is preferably 0 to 3% by mass, more preferably 0 to 1.5% by mass, in the oil and fat composition having the oil and fat of the present invention as a continuous phase.

Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, and gelatin. , starch, modified starch, etc., and one or more selected from these can be used. The blending amount of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the fat composition containing the fat of the present invention as a continuous phase.

Next, a preferred method for producing a fat composition containing the fat of the present invention as a continuous phase will be described.
In the oil-fat composition having a continuous phase of the oil-and-fat of the present invention, the oil-and-fat contained in the composition consists of a hard stock and a low-melting-point oil-and-fat, and part or all of the hard-stock is saturated with 14 or less carbon atoms in the fatty acid composition. After dissolving the oil phase which is the transesterified fat A obtained by random transesterification of the fat blend A having a fatty acid content of 20 to 45% by mass and a saturated fatty acid content of 16 or more carbon atoms of 35 to 70% by mass. , cooling and crystallization.

Specifically, first, an aqueous phase is mixed and emulsified with the oil phase, if necessary. It is then desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. The oil phase is then cooled and crystallized. It is preferably cooled and plasticized. The cooling conditions are preferably −0.5° C./min or more, more preferably −5° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of cooling equipment include closed continuous tube coolers, margarine manufacturing machines such as votators, compinators and perfectors, and plate heat exchangers. mentioned.

When using the above other components, basically, the oil-soluble component can be added to the oil phase, and the water-soluble component can be added to the water phase. It can also be produced by dispersing a water-soluble component in an oil phase, or by dispersing an oil-soluble component in an aqueous phase.

In addition, in any of the production steps when producing the oil-and-fat composition having the oil-and-fat composition of the present invention as a continuous phase, nitrogen, air, or the like may or may not be included.

The oil and fat composition having the oil and fat of the present invention as a continuous phase can be used for filling, sandwich, topping, spreading, kneading, folding, spraying, coating, frying, etc., confectionery / bread making, cooking Although it can be widely used in the field and the field of side dishes, among the above applications, conventionally, it tends to have a heavy texture due to the use of many aqueous ingredients and raw materials with a large specific gravity, and the heat resistant shape retention tends to deteriorate. , fillings, sandwiches, toppings, spreads, and other (butter) creams.

That is, the oil-and-fat composition having a continuous phase of the oil-and-fat of the present invention is preferably a plastic oil-and-fat composition such as butter cream or margarine shortening, and particularly preferably butter cream.
Incidentally, butter cream is a fat and oil composition having a continuous phase of fat and oil, and is a cream having an aqueous phase containing sugar. Type O can be mentioned. As the production method, besides the production method described above, a method of creaming a plastic fat composition and adding sugars, eggs, milk, taste-exciting materials, etc. thereto can be mentioned.

Generally, as described above, butter cream is often manufactured using laurin-based oils and fats, so there is a risk of flavor deterioration due to hydrolysis. However, it is worse than sugar cream containing no aqueous phase, and furthermore, there is a problem of deterioration of heat resistant shape retention due to melting point depression. However, since the oil-and-fat composition having the oil-and-fat of the present invention as a continuous phase can be produced without using a laurin-based oil-and-fat, even when it is made into a butter cream containing water, this flavor deterioration and heat-resistant There is no risk of deterioration in shape retention, and oil-off is suppressed even when stored in a temperature range exceeding 30°C.

In addition, when the oil-and-fat composition having the oil-and-fat as a continuous phase of the present invention is a plastic oil-and-fat composition, margarine (including fat spread) containing water or shortening not containing water may be used, but margarine is preferable. .

In addition, since it has good creaming properties, it can be widely used in the fields of confectionery and bread making, cooking, and side dishes. In particular, pound cakes, fruit cakes, madeleines, baumkuchen, castella, which are obtained by baking confectionery dough obtained by the sugar batter method, the flower batter method, or the all-in-mix method, because they are excellent in melting in the mouth and heat-resistant shape retention. It is especially excellent for kneading baked confectionery such as butter cakes such as butter cakes, ice box cookies, wire cut cookies, sable cookies, Lang cookies and the like.

In addition, the oil-and-fat composition which uses the oil-and-fat of this invention as a continuous phase shall not contain chocolate. This is because chocolate does not contain an aqueous phase, and the continuous phase is not an aqueous phase but an oil phase, but chocolate is actually a mixture of fat and fine particles.

EXAMPLES The present invention will be further described below with reference to examples and comparative examples, but the present invention is not limited to these examples.
In the following examples and the like, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.

[Production Example 1]
A fat blend obtained by mixing palm kernel oil and extremely hardened palm oil at a mass ratio of 50:50 is randomly transesterified using a chemical catalyst and refined by a conventional method to obtain transesterified fat I having a melting point of 43 ° C. rice field.
The content of saturated fatty acids with 14 or less carbon atoms in the transesterified fat I was 35.8% by mass, the content of saturated fatty acids with 16 or more carbon atoms was 53.8% by mass, and the content of unsaturated fatty acids was 10.8% by mass. . Moreover, the trans-fatty acid content was less than 1% by mass.

[Production Example 2]
A fat blend obtained by mixing palm kernel oil and extremely hardened palm oil at a mass ratio of 80:20 is randomly transesterified using a chemical catalyst and refined by a conventional method to obtain transesterified fat II having a melting point of 33 ° C. rice field.
The transesterified oil II had a saturated fatty acid content of 58.0 mass% with 14 or less carbon atoms, a saturated fatty acid content of 16 or more carbon atoms of 27.6 mass%, and an unsaturated fatty acid content of 13.3 mass%. . Moreover, the trans-fatty acid content was less than 1% by mass.

[Production Example 3]
A fat blend obtained by mixing palm kernel oil and palm stearin at a mass ratio of 50:50 was subjected to random transesterification using a chemical catalyst and purified by a conventional method to obtain transesterified fat III having a melting point of 36°C.
The content of saturated fatty acids with 14 or less carbon atoms in the transesterified fat III was 37% by mass, the content of saturated fatty acids with 16 or more carbon atoms was 38.6% by mass, and the content of unsaturated fatty acids was 22.8% by mass. Moreover, the trans-fatty acid content was less than 1% by mass.

[Production Example 4]
Fractionated soft palm oil having an iodine value of 55 was subjected to random transesterification using a chemical catalyst and purified by a conventional method to obtain transesterified oil IV having a melting point of 40°C. The trans-fatty acid content of trans-fatty acid IV was 1% by mass.

[Production Example 5]
An oil-and-fat blend consisting of 55 parts by mass of palm oil and 45 parts by mass of extremely hardened palm oil was subjected to a random transesterification reaction using Na methylate as a catalyst, and purified by a conventional method to obtain a transesterified oil-and-fat V.
In addition, the S/U mass ratio in the oil and fat blend used for the transesterification is 2.6, the St/P mass ratio is 0.58, and the content of saturated fatty acids with 14 or less carbon atoms is less than 3% by mass. , the content of saturated fatty acids with 20 or more carbon atoms was less than 0.5% by mass, and the content of trans fatty acids was less than 1% by mass.
A high melting point portion was removed from this transesterified fat V by dry fractionation, and the resulting low melting point portion was purified by a conventional method to obtain a low melting point portion I of the transesterified fat.
The trisaturated triglyceride content of the low melting point part I of the transesterified oil is 9.4% by mass, the total content of triunsaturated triglycerides and monosaturated diunsaturated triglycerides is 25.8% by mass, and The saturated fatty acid content was less than 3% by mass, the saturated fatty acid content with 20 or more carbon atoms was less than 0.5% by mass, and the trans fatty acid content was less than 1% by mass.

[Production Example 6]
Mixed oil (saturated with 16 carbon A fatty acid content of 24% by mass and a saturated fatty acid content of 20 or more carbon atoms is 30% by mass) 20 parts by mass of the oil-and-fat blend mixed with random transesterification using a chemical catalyst, and purified by a conventional method, SFC (solid fat content) was 15% at 0°C, 3% at 20°C, 0% at 40°C, and a transesterified fat VI which was fluid at 30°C was obtained. Moreover, the trans-fatty acid content was less than 1% by mass.

<Production of butter cream>
[Examples 1 to 12]
From 50 parts by mass of mixed fats and oils composed of the fats and oils blended in each section of Examples 1 to 12 in Table 1, 0.1 parts by mass of glycerin monofatty acid ester, 0.3 parts by mass of lecithin and 0.3 parts by mass of perfume The oil phase is dissolved, and an aqueous phase consisting of 40 parts by mass of invert sugar liquid sugar (water content 30% by mass) and 9.3 parts by mass of water is gradually mixed, emulsified, and then quenched and plasticized to obtain a W/O emulsion. Butter creams 1 to 12 were obtained.
In the oil phase of the obtained butter creams 1 to 12, transesterified fat A (saturated fatty acid with 14 or less carbon atoms in the fatty acid composition is 20 to 45% by mass and saturated fatty acid with 16 or more carbon atoms The ratio of transesterified fats and oils obtained by random transesterifying an oil and fat composition having a content of 35 to 70% by mass), the ratio of the transesterified fats and oils III to the hard stock, and the transesterified fat V to the hard stock. Ratio of melting point part I, ratio of above palm fraction middle melting point part to hard stock, ratio of palm fraction soft part oil in low melting point oil, ratio of transesterified oil VI in low melting point oil, blending ratio of hard stock and low melting point oil Table 2 shows the content of fatty acids with 12 or less carbon atoms and the content of trans-fatty acids in the fatty acid composition of the contained fats and oils.
The obtained butter creams 1 to 12 were subjected to the following sensory test and heat resistant shape retention test.

[Comparative Examples 1 and 2]
Oil consisting of 50 parts by mass of a mixed fat containing the oils and fats described in Comparative Examples 1 and 2 in Table 1, 0.1 part by mass of glycerin monofatty acid ester, 0.3 parts by mass of lecithin, and 0.3 parts by mass of perfume The phases are dissolved, and an aqueous phase consisting of 40 parts by mass of invert sugar liquid sugar (water content 30% by mass) and 9.3 parts by mass of water is gradually mixed, emulsified, and then rapidly cooled and plasticized to form a W/O emulsion. Buttercreams 13-14 were obtained.
In the oil phase of the obtained butter creams 13 and 14, the ratio of the transesterified oil A to the hard stock, the ratio of the transesterified oil III to the hard stock, and the low melting point of the transesterified oil V to the hard stock. Ratio of part I, ratio of the above palm fraction middle melting point part to hard stock, ratio of palm fraction soft part oil in low melting point oil, ratio of transesterified oil VI in low melting point oil, blending ratio of hard stock and low melting point oil, Table 2 shows the content of fatty acids with 12 or less carbon atoms and the content of trans-fatty acids in the fatty acid composition of the contained fats and oils.
The obtained butter creams 13 and 14 were subjected to the following sensory test and heat resistant shape retention test.

<Sensory test and heat resistant shape retention test>
The obtained butter creams 1 to 14 were subjected to a sensory test and a heat-resistant shape retention test. In the sensory test, samples that had been heated overnight at 25°C were used, and 17 panelists evaluated each of melt-in-the-mouth and oiliness on a scale of 4 according to the following evaluation criteria. bottom. In the heat-resistant shape retention test, the temperature of the butter cream was once adjusted to 25 ° C., then put in a piping bag, squeezed into a flower shape in a petri dish with a chrysanthemum-shaped mouthpiece, covered with a lid, and the temperature was adjusted to 5 ° C. for 60 minutes. , 20° C., 25° C., and 30° C. overnight, the oil-off state and shape retention (sagging) were observed, and evaluated on a 4-point scale according to the following evaluation criteria. Table 3 shows the evaluation results.

(Evaluation criteria for melting in the mouth)
◎ Very good ○ Good △ Slightly inferior × Poor

(Evaluation criteria for oily feeling)
◎ Refreshing, fresh, and sharp.
○ Although it is refreshing, it is slightly inferior in sharpness.
△ Slightly oily.
× Oily and poorly sharp.

(Evaluation criteria for heat-resistant shape retention)
◎ There is no oil off, and there is no problem with shape retention.
○ Slightly oil-off is observed, but there is no problem with shape retention.
Δ: Oil-off occurred, and shape retention was somewhat poor.
× Excessive oil-off and poor shape retention.

Claims (8)

The fats and oils contained in the composition consist of hard stock and low-melting-point fats and oils,
As part of the above hard stock,
An oil-and-fat blend having a saturated fatty acid content of 20 to 45% by mass with 14 or less carbon atoms in the fatty acid composition and 35 to 60% by mass of saturated fatty acid with 16 or more carbon atoms and a melting point of 35 to 48 ° C. was randomly selected. Containing a transesterified oil and fat having an unsaturated fatty acid content of 20 to 30 % by mass after transesterification, and
As part of the above hard stock,
Ester an oil-and-fat blend containing 20 to 60% by mass of extremely hydrogenated palm oil, having an S/U mass ratio of 1.5 to 4 in the fatty acid composition, and having a fatty acid content of 14 or less carbon atoms of less than 10% by mass. A fat composition containing a low melting point portion or a middle melting point portion of an exchanged transesterified fat and having a continuous phase of fat and oil (S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms show). The transesterified fat is contained in the oil phase at 10% by mass or more and less than 60% by mass based on the total amount of fat in the oil phase, and the low melting point or the middle melting point of the transesterified fat is contained in the oil phase, 2. A fat composition comprising the fat according to claim 1 as a continuous phase, containing 5% by mass or more and 40% by mass or less. 3. The oil-and-fat composition having the oil-and-fat as a continuous phase according to claim 1 or 2, wherein a part of the hard stock is a middle melting point part of palm fractionation. 4. The oil-and-fat composition having the oil-and-fat as a continuous phase according to any one of claims 1 to 3, wherein part or all of the low-melting-point oil and fat is fractionated soft part oil of palm. A fat composition with the fat as a continuous phase according to any one of claims 1 to 4, wherein part or all of the low-melting fat is a transesterified fat that satisfies all of the following (1) to (3). thing.
(1) It is a transesterified fat obtained by transesterifying liquid oil and extremely hardened oil.
(2) SFC (solid fat content) is 5-25% at 0°C, 1-5% at 20°C, and 0-2% at 40°C.
(3) It is fluid at 30°C. 6. The oil-and-fat composition having the oil-and-fat as a continuous phase according to any one of claims 1 to 5, wherein the content of fatty acids having 12 or less carbon atoms in the fatty acid composition is 15% by mass or less. 7. The oil-and-fat composition comprising the oil-and-fat as a continuous phase according to any one of claims 1 to 6, wherein the trans-fatty acid content in the fatty acid composition is less than 10% by mass. The oil and fat composition having the oil and fat according to any one of claims 1 to 7 as a continuous phase, which is butter cream.