200524543 九、發明說明： 【發明所屬之技術領域】 本發明為關於食用油脂組合物以及包含它之含氣泡油中 水型乳化油脂組合物。更詳述之’則為關於作為可鬆脆糕 餅之油脂或人造奶油等使用之合適的食用油脂組合物，以 及作為#糖奶油用之合適的含有氣泡之油中水型乳化油脂 組合物。 【先前技術】 可鬆脆糕餅之油脂為以精製動植物油脂、硬化油、醋交 換油作為主原料，其中含10〜20體積％程度之氣體，依種類 含乳化劑之可塑性油脂食品，用於製糖果，製麵包等，各 具有可鬆脆糕餅之油脂性以及酪化性。 再者’人造奶油為在精製動植物油脂、硬化油中，將水 及乳化劑，及其他諸原料加入，調製成乳化組合物，使冷 卻固化而得到之可塑性油脂食品，可大致區分為業務用人 造奶油及一般家庭用人造奶油。 對於此等用於鬆脆糕餅之油脂、人造奶油等之油脂組合 物，按照其用途，要求其風味、起泡性、抱水性、口溶感 等之優良性。 另一方面，油中水型乳化油脂組合物，因其外相為油脂， 微生物難以繁殖，具有保型性優，保存時日良好等特徵， 用於製糖果、製麵包之銘，蒸去輕油之材料。例如，不起 泡型之油中水型乳化油脂組合物作為塗料等，再者，起泡 型之油中水型乳化油脂組合物，用於作為摻糖奶油等。 97950.doc 200524543 該油中水型乳化油脂組合物特別用於摻糖奶油用途之情 幵> 時’被要求兼備良好的風味及起泡性。 作為含有一酸甘油酯之食用油脂組合物，例如，已知有 高起泡性油脂組合物（參照專利文獻1}，該組合物含有 10〜99質量％之熔點未滿2(rc之二酸甘油酯。然而，專利文 獻1中，作為較仏範圍所揭示之二酸甘油酯之含量為2 〇 %以 上時’添加糖類後之風味及呈味表現變差。 也知道以全油脂量為基準，含1〇〜99質量％熔點未滿2〇艽 之二酸甘油酯之食用油脂組合物（油相），與水相混合乳化所 成之油中水型乳化油脂組合物（參照專利文獻2)，含一種以 上的二酸甘油酯，或一種以上的二酸甘油酯與一種以上的 早酸甘油酯之混合物，且二酸甘油酯之含有量，以全脂肪 量為基準計，為5〜30%之食用脂肪組合物（參照專利文獻 3)。此類組合物因使用二酸甘油酯含有量高之油脂，為求 油中水型乳化物之安定性高，水分之滲出或保型性低下， 口中溶解等之食感被改善了。然而，專利文獻2以及3，二 酸甘油醋之含有量在5重量％以上及更高時，對於風味及呈 味表現必定不能得到被滿足。 也知道二酸甘油酯之含量為5%〜丨5%之人造奶油（參照專 利文獻4)，二酸甘油酯之含量為5%以上之食用可塑性含水 油脂組合物（參照專利文獻5)，此等情形也同樣的，因二酸 甘油醋之含量多，風味及呈味表現不能被滿足。 另一方面，作為二酸甘油酉旨含量低之物質，已知有二酸 甘油醋含量為⑽〜⑽’且其分子中各有i個碳原子數為 97950.doc 200524543 6〜12之飽和脂肪酸與碳原子數為η〜24之飽和脂肪酸殘基 之高抗菌性可塑性油中水型乳化油脂組合物（參照專利文 獻6)。然而，該組合物因含有低級脂肪酸，即使作為較佳 範圍所揭示2%之二酸甘油酯，在人造奶油或摻糖奶油上， 仍給予風味或呈味表現上之壞影響。 同樣地，已知有全甘油酯成分内，二酸甘油酯2·5重量％ 以上，15重量％未滿，可將植物固醇安定地溶解•含油， 適合加熱調理之優秀食用油脂（參照專利文獻7)。然而該組 合物也同樣地，因含有5〜20%碳原子數8〜10的中鏈飽和醯 基’特別是對於人造奶油，在風味，呈味表現上不充分。 再者’已知有二酸甘油酯含量為2〜15%之液體油脂組合 物（參照專利文獻8);以全油量為基準，含5〜99%二酸甘油 酯之食用油脂組合物（參照專利文獻9)。該等之組合物，因 其全油脂中之飽和脂肪酸含量低，結晶量低，不適用於可 桑 a、脆糕餅之油脂，人造奶油，作為摻糖奶油必要之起泡性 顯著低下。再者，天然存在之二醯基甘油含量多之棕櫚油 或撤觀油原狀使用，在將二醯基甘油含量，以1〜5%調整後 的情況下’也特別在保存時，因二醯基甘油之結晶化，而 作為了I脆糕餅之油脂及人造奶油性能的低下。 [專利文獻1]特公平7_38780號公報 C專利文獻2]特公平7-121196號公報 [專利文獻3]特開昭61-63242號公報 [專利文獻4]WO 91/08677號說明書 [專利文獻5]WO 96/32022號說明書 97950.doc 200524543 [專利文獻6]特開昭63-267233號公報 [專利文獻7]特開2001-211828號公報 [專利文獻8]WO 91/08676號說明書 [專利文獻9]特開平2_19〇146號公報 【發明内容】 [發明之揭示] 本發明之目的為提供用於鬆脆糕餅之油脂或人造奶油等 合適的食用油脂組合物，達成高水準的風味、起泡性、抱 水性、口溶感等’也提供保存時性能不低下之食用油脂組 合物。 本發明者因使用具有特定的脂肪酸組成，且包含未滿5 貝星/〇特疋比例’炫點為某值以下之二酸甘油酯之油脂所 得之組合物，來找出達成前述目的所得之物。 即，第1發明為提供含有以油脂全量計丨質量％以上，未 滿5貝里％之二醯基甘油酯之食用油脂組合物，前述之二醯 ^甘油S日為具有·⑴其全脂肪酸殘基中之棕摘酸殘基與硬 脂酸殘基之合計含有量為5()質量％以下，⑺其全脂肪酸殘 基中之油酸殘基之合計含有量為7()質量％以下，以及⑺溶 點為15。〇以下之食用油脂組合物。 …m丨六％甩性良好，比重小、 有良好的風味，口溶咸笠 戊荨，作為掺糖奶油等之合適的< 泡的油中水型乳化油脂組合物。 本：明物作為食用動植物油脂，因 月日組合物，找出達成前述目的所得之物。 97950.doc 200524543 即’第2發明為提供含第1發明之食用油脂組合物、水以 及風味劑之包含氣泡油中水型乳化油脂組合物。 [為實施發明之最佳型態] 於本發明之食用油脂組合物，作為油脂成分，使用以油 脂全量為基準計，二醯基甘油酯為丨質量％以上，未滿5質 里/〇，對於前述之二醯基甘油酯，其全脂肪酸殘基中之棕 櫚酸殘基與硬脂酸殘基之合計含有量為5〇質量％以下，油 酸殘基之含有量為70質量％以下，且該二醯基甘油酯之溶 點為15 °C以下之食用油脂組合物。 如此，二醯基甘油酯之含有量具上述之範圍，且因使用 该二醯基甘油酯之脂肪酸組合及溶點為上述範圍之油脂， 以得到達成高水準風味、起泡性、抱水力、口溶感、保存 時外觀等之食用油脂組合物，達成本發明之目的。 對於二醯基甘油酯之全脂肪酸殘基中之棕櫚酸殘基與硬 脂酸殘基之合計含有量，較佳為5〜4〇質量％ ,更佳為5〜3〇 質量％。 棕櫚酸殘基與硬脂酸殘基之合計含有量超過5 〇質量％， 或油酸殘基之含有量超過70質量％之情形時，油脂組合物 中之二酸甘油酯會結晶化，將不能發揮口溶性等效果。因 此’天然存在的二醯基甘油含量多的棕櫚油或橄欖油，原 狀使用時，也會因產生結晶化而性能低下，不適當。 再者，對於二醯基甘油酯之全脂肪酸中之油酸殘基之含 有量，較佳為0〜50質量％，更佳為〇〜45質量0/〇。 再者’對於二醯基甘油酯之熔點，較佳為一卜丨5它，更 97950.doc 200524543 佳為-30〜10。〇。二酿基甘油醋之溶點可用上昇熔點法（基準 油脂分析法、DSC法等）來測定。 本發明所使用之二醯基甘油酷’較佳為源自食用動植物 油脂者。二醯基甘油醋，可依如下（a)或（b)等方法而得到。 (a) 將選自食用動植物油脂中之至少—種與甘油之混合 物’經酯交換反應之方法。 (b) 將來自食用動植物油脂之脂肪酸組合物與甘油經酉旨 化反應，或使用脂肪酵素，將脂肪酸與甘油反應後，所得 甘油酯混合物中形成之單醯基甘油酯，以分子蒸餾法或層 析法除去之方法。 該二醯基甘油酯，以源自植物油脂者較佳，再者，求其 風味，適於至少從玉米油、大豆油、菜仔油及魚油中選擇 一種作為起源。 對於第1發明之食用油脂組合物所使用之食用動植物油 月曰，為求本發明之效果更好發揮，以含有8〇質量質量 %程度，較佳為90質量％〜99質量％範圍之三醯基甘油醋為 有利。 -再者對於忒油脂之全脂肪酸殘基中之飽和脂肪酸殘基 量，較佳為20質量％以上，90質量％未滿，更佳為汕 貝里/〇 8〇貝里％，再更佳為20質量〇/〇〜7〇質量％，最佳為20 貝里/〇 60貝1 〇/0，再者，對於該油脂之全脂肪酸殘基中之 才不櫚酸殘基中之含有量，較佳為40質量％以下，更佳為35 貝里/°以下，再更佳為30質量％以下，其下限為15質量％程 度。 、 97950.doc -10- 200524543 A 长其風味，對於該油脂之全脂肪酸殘基中之亞麻 酉夂殘基為1 〇暂旦、 、里/g以下，較佳為5質量％以下，更佳為3質量 以下。^ 所旦 ，亞油酸殘基為5質量％〜4〇質量％，較佳為5 貝里0〜30質量％，更佳為5質量％〜15質量％0 、、… ；本發明作為食用動植物油脂，列舉如棕櫚油、 、只—大豆，由、菜仔油、棉子油、紅花油、葵花油、米 之麻油、撖欖油、葡萄子油、花生油、亞麻仁油、椰 :油、棕櫚核油等之植物油脂；乳脂、豬油、牛油及魚油 =動物油脂；此等動植物油脂之硬化油；醋交換油；及此 寻二種以上之混合物。其中’至少從掠搁油、玉米油、大 丑油、菜仔油及魚油中選擇一種較佳。 對於第1發明之食用油脂組合物，按照其用途，可使用油 中水型乳化油脂組合物或水中油型乳化組合物的形態。在 用於人造奶油或摻糖奶油的情形時，作為乳化油脂組合 物，油中水型較佳。對於該乳化油脂組合物之油脂/水相 比，通常以質量比，從99/1至5/95，較佳為從99/1至3〇/7〇 之範圍。 對於第1發明之食用油脂組合物，在用於人造奶油或可鬆 脆糕餅之油脂的情形時，可添加適宜的一般在食用油脂掣 品被使用以外之原料。作為其他的原料，舉出例如生育酚、 L-抗壞血酸棕櫚酸酯、茶抽出物等之抗氧化劑，胡羅蔔素 等之著色料，脫脂奶粉、奶油等之乳成分，食鹽，酸味料 調味料，香料，聚合磷酸鹽等之乳化安定劑、增粘安定劑 等。 97950.doc -11 - 200524543 再者，第1發明之食用油脂組合物已達成高水準的風味、 起泡性、抱水性、口溶感、保存時外觀等，適合用於例如 可鬆脆糕餅之油脂或人造奶油等用途，油中水型乳化 月曰 組合物用於塗抹、摻糖奶油等用途。 第1發明之食用油脂組合物用於人造奶油的情形時，可由 從來習知之方法，如在油脂中，添加水及發酵乳、食鹽、 乳化劑、著色劑、香料、其他乳製品等，調製成油中水型 乳化油脂組合物，於10〜15。(：程度中冷卻固化，鍊合，使更 加熟成，製成人造奶油。 再者，用於可鬆脆糕餅之油脂之情形時，可由從來習知 之方法，如在油脂中，添加食鹽、乳化劑、著色劑、香料、 乳製品等，加溫調製成油脂組合物，於急冷之步驟中，將 10〜20體積％程度之氣體（氮氣、碳酸氣、空氣等）包含其中， 製成可鬆脆糕餅之油脂。 一於第2發明之含氣泡油中水型乳化油脂組合物（以下僅以 礼化油脂組合物略稱），作為食用油脂組合物，使用前述之 第1發明之食用油脂組合物。二醯基甘油酯之含有量，以油 脂全量計1質量％以上，5質| 0/ft去、、装，田你田 負里/〇禾滿，因使用之二醯基甘油 醋為（1)其全脂肪酸殘基中之棕櫚酸殘基與硬脂酸殘基之合 汁含有量為5 0質量％以下，〇、使八 (2)其王月曰肪酸殘基中之油酸殘 土之α af 3有里為70貝1 %以下’以及⑺溶點為^ 以下 之食用油脂組合物，而得到風味及起泡性兼具之良好的油 中水型乳化油脂組合物。 第2發明之乳化油脂組合么 σ物’為包含則述第1發明之食用 97950.doc 200524543 油脂組合物、水、風味劑作為必須成分之油 將:起泡者。其乳化油脂組合物中之食用油脂組::之物含 有里，為求其風味及安定性，較佳為1〇質量質量。/ 更佳為20質量％，量％，再更佳為25質量％，量= 在第2發明作為風味劑所使用之糖類，例如葡萄糖，200524543 IX. Description of the invention: [Technical field to which the invention belongs] The present invention relates to an edible oil and fat composition and a water-based emulsified oil and fat composition containing a bubble oil containing the same. In more detail, it relates to a suitable edible oil and fat composition for use as fats and margarines of crunchy cakes, and an oil-in-water emulsified oil and fat composition suitable for use as a sugar sugar. [Previous technology] The fats and oils of crunchy cakes are based on refined vegetable oils, hardened oils, and vinegar exchange oils as the main raw materials. They contain 10 to 20% by volume of gas, and are plastic oils and fats containing emulsifiers. Confectionery, bread making, etc. each have the greasy and buttery properties of crunchy cakes. Furthermore, margarine is a plastic oil and fat food obtained by adding water and emulsifiers and other raw materials to refined vegetable oils and hardening oils to prepare an emulsified composition and cooling and solidifying. Cream and margarine for general household use. Such oil and fat compositions for crunchy pastries, margarine, and the like are required to have excellent flavor, foaming property, water retentivity, and mouthfeel, etc., according to their applications. On the other hand, oil-in-water emulsified oil and fat composition, because its external phase is oil and fat, microorganisms are difficult to multiply, has good shape retention, good storage time, etc. It is used for making candy and bread, and is used for steaming light oil. Of materials. For example, a non-foaming oil-in-water emulsified oil and fat composition is used as a coating material, and a foaming oil-in-water emulsified oil and fat composition is used as a sugar-doped cream. 97950.doc 200524543 This oil-in-water emulsified oil-fat composition is particularly useful for sugar-blended creams. 幵 > It is required to have both good flavor and foaming properties. As an edible oil and fat composition containing a monoglyceride, for example, a highly foaming oil and fat composition is known (see Patent Document 1), and the composition contains 10 to 99% by mass of a melting point of less than 2 (rc of diacid Glycerol ester. However, when the content of glyceryl diacid disclosed in Patent Document 1 is more than 20%, the flavor and taste performance after adding sugars is deteriorated. It is also known that the total fat amount is used as a reference. An edible oil and fat composition (oil phase) containing 10 to 99% by mass of glyceryl diglyceride having a melting point of less than 20%, an oil-in-water emulsified oil and fat composition prepared by mixing and emulsifying with an aqueous phase (see Patent Document 2) ), Containing one or more diglycerides, or a mixture of one or more diglycerides and one or more preglycerides, and the content of diglycerides, based on the total fat amount, is 5 ~ 30% edible fat composition (refer to Patent Document 3). This kind of composition uses oil with high content of diglyceride, so it has high stability for water-based emulsion in oil, water exudation or shape retention. Lowered the taste of dissolution in the mouth, etc. However, in Patent Documents 2 and 3, when the content of diglycerin vinegar is 5% by weight or more, the flavor and taste performance cannot be satisfied. It is also known that the content of diglyceride is 5 % ~ 丨 5% of margarine (refer to Patent Document 4), edible plastic water-containing oil and fat composition with a content of 5% or more of diglyceride (refer to Patent Document 5) The content of vinegar is large, and the flavor and taste performance cannot be satisfied. On the other hand, as a substance having a low content of diglycerin, it is known that the content of vinegar is ⑽ ~ ⑽ 'and i each has i A high-antibacterial plastic oil-in-water emulsified oil-fat composition having a high number of carbon atoms of 97950.doc 200524543 6 to 12 and a saturated fatty acid residue of η to 24 (see Patent Document 6). Because the composition contains a lower fatty acid, even if it is 2% of the diglyceride as disclosed in the preferred range, it still imparts a bad influence on flavor or taste performance on margarine or sugar-blended cream. glycerin Within the ingredients, glyceryl diglyceride is 2.5% by weight or more and 15% by weight or less. It can stably dissolve and contain vegetable sterols. It contains oil, and is an excellent edible oil and fat suitable for heat conditioning (see Patent Document 7). However, this composition also Similarly, because it contains 5 to 20% of a medium-chain saturated fluorenyl group having 8 to 10 carbon atoms, especially for margarine, the flavor and taste are insufficient. Furthermore, it is known that the content of glyceryl diglyceride is 2 to 15% of a liquid oil and fat composition (refer to Patent Document 8); an edible oil and fat composition containing 5 to 99% of a diglyceride based on the total oil amount (see Patent Document 9). These compositions, Because of its low content of saturated fatty acids and low crystallinity, it is not suitable for fats and oils of marshmallow a, crispy pastry, and margarine, which have significantly lower foaming properties as sugar-doped cream. In addition, palm oil or crude oil with a large amount of naturally occurring difluorenyl glycerol content is used. When the content of difluorenyl glycerol is adjusted by 1 to 5%, it is also particularly stored during storage due to dihydrazine. Crystallization of glycerol, which reduces the fat and margarine properties of I-Crisp Cake. [Patent Document 1] Japanese Patent Publication No. 7_38780 C Patent Literature 2 Japanese Patent Publication No. 7-121196 [Patent Literature 3] Japanese Patent Publication No. 61-63242 [Patent Literature 4] WO 91/08677 Specification [Patent Literature 5 ] WO 96/32022 Specification 97950.doc 200524543 [Patent Document 6] Japanese Patent Publication No. 63-267233 [Patent Literature 7] Japanese Patent Publication No. 2001-211828 [Patent Literature 8] WO 91/08676 Specification [Patent Literature 9] Japanese Unexamined Patent Publication No. 2_19〇146 [Disclosure of the invention] [Disclosure of the invention] The object of the present invention is to provide suitable edible oil and fat compositions such as fats and margarines for crunchy cakes, and achieve high-level flavor and foaming. It also provides edible oil and fat composition that does not deteriorate in performance during storage. The present inventors have used a composition obtained from oils and fats having a specific fatty acid composition and containing less than 5 shell star / 0 sterilization ratio of a diacylglyceride with a value of less than a certain value to find out what was obtained to achieve the aforementioned purpose. Thing. That is, the first invention is to provide an edible oil and fat composition containing difluorenyl glyceride in an amount of more than 5% by mass based on the total amount of fats and fats, and less than 5 berry%. The total content of palmitic acid residues and stearic acid residues in the residues is 5 (mass%) or less, and the total content of oleic acid residues in all fatty acid residues is 7 (mass%) or less , And the melting point is 15. 〇 The following edible oil and fat composition. … M 6% good deflection, small specific gravity, good flavor, mouth-soluble salty glutinous glutamate, suitable as a < foaming oil-in-water emulsified oil and fat composition with sugar and cream. Ben: As the edible animal and vegetable oils and fats, because of the composition of the month and day, find out the things that achieve the aforementioned purpose. 97950.doc 200524543 That is, the 'second invention is to provide a water-based emulsified oil-fat composition containing bubble oil containing the edible oil-fat composition, water, and flavor of the first invention. [The best form for implementing the invention] In the edible oil and fat composition of the present invention, as the oil and fat component, based on the total amount of oil and fat, the difluorenyl glyceride is 丨 mass% or more, and less than 5 mass% / 0, With regard to the aforementioned difluorenyl glyceride, the total content of palmitic acid residues and stearic acid residues in all fatty acid residues is 50% by mass or less, and the content of oleic acid residues is 70% by mass or less. In addition, the melting point of the difluorenyl glyceride is an edible oil and fat composition having a melting point of 15 ° C or lower. In this way, the content of the difluorenyl glyceride is within the above range, and because the fatty acid combination of the difluorenyl glyceride and the fat whose melting point is in the above range are used to obtain high-level flavor, foaming property, water retention, mouthfeel The edible oil and fat composition, such as solubility and appearance during storage, achieves the purpose of the present invention. The total content of the palmitic acid residue and the stearic acid residue in the total fatty acid residues of the difluorenyl glyceride is preferably 5 to 40% by mass, and more preferably 5 to 30% by mass. When the total content of palmitic acid residues and stearic acid residues exceeds 50% by mass, or the content of oleic acid residues exceeds 70% by mass, the diglyceride in the oil and fat composition will crystallize. Can not exert effects such as mouth solubility. Therefore, palm oil or olive oil with a large amount of naturally occurring bis-glycerol content is not suitable for use because it has low performance due to crystallization. The content of the oleic acid residue in the total fatty acid of the difluorenyl glyceride is preferably 0 to 50% by mass, and more preferably 0 to 45% by mass. Furthermore, as for the melting point of the difluorenyl glyceride, it is preferably one to five, more preferably 97950.doc 200524543, and more preferably -30 to 10. 〇. The melting point of Diglyceryl Glycerol Vinegar can be measured by the rising melting point method (reference oil analysis method, DSC method, etc.). The difluorenyl glycerol used in the present invention is preferably one derived from edible animal and vegetable fats and oils. Dimethylglycerol vinegar can be obtained by the following methods (a) or (b). (a) A method of transesterifying at least one selected from edible animal and vegetable fats and oils with a mixture of glycerin. (b) The fatty acid composition derived from edible animal and vegetable fats and oils is subjected to a deliberate reaction, or a fatty acid is used to react fatty acids with glycerin, and the monofluorenyl glyceride formed in the obtained glyceride mixture is subjected to molecular distillation or Method of removal by chromatography. The difluorenyl glyceride is preferably derived from vegetable oils and fats, and is suitable for selecting at least one of corn oil, soybean oil, rapeseed oil, and fish oil as a source. Regarding the edible animal and vegetable oils used in the edible oil and fat composition of the first invention, in order to better exert the effect of the present invention, it is contained in the range of 80% by mass%, preferably 90% to 99% by mass. Phenyl glycerol vinegar is advantageous. -For the amount of saturated fatty acid residues in the total fatty acid residues of 忒 fat, it is preferably 20% by mass or more and less than 90% by mass, more preferably Shanberry / 0.88%, and even more preferably 20 mass% / 0 ~ 70 mass%, most preferably 20 berry / 〇60 ounce 1 〇 / 0, and the content of palmitic acid residue in the total fatty acid residue of the oil and fat It is preferably 40% by mass or less, more preferably 35 Berry / ° or less, even more preferably 30% by mass or less, and the lower limit thereof is about 15% by mass. , 97950.doc -10- 200524543 A has a long flavor, and the linseed residue in the total fatty acid residues of the fat is 10 temp, ≤ / g / g, preferably 5% by mass or less, more preferably It is 3 mass or less. ^ So, the linoleic acid residue is 5 mass% to 40 mass%, preferably 5 berry 0 to 30 mass%, more preferably 5 mass% to 15 mass% 0, ...; the present invention is used as food Animal and vegetable oils and fats, such as palm oil, soybean oil, vegetable oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, olive oil, grape seed oil, peanut oil, linseed oil, coconut: oil , Palm kernel oil, and other vegetable fats and oils; milk fat, lard, tallow, and fish oil = animal fats; hardened oils of these animal and vegetable fats; vinegar exchange oils; and mixtures of two or more of these. Among them, it is better to select at least one of gravy oil, corn oil, ugly oil, rapeseed oil, and fish oil. The edible oil and fat composition of the first invention can be used in the form of an oil-in-water emulsified oil or fat composition or an oil-in-water emulsified composition according to its use. When it is used in margarine or sugar-blended cream, the emulsified oil-fat composition is preferably a water-in-oil type. The oil / fat ratio of the emulsified oil / fat composition is usually in a mass ratio ranging from 99/1 to 5/95, preferably from 99/1 to 30/70. When the edible oil and fat composition of the first invention is used for margarine or crunchy pastry, suitable raw materials other than those used for edible fats and oils can be added. Examples of other raw materials include antioxidants such as tocopherol, L-ascorbyl palmitate, tea extract, coloring materials such as carotene, milk ingredients such as skim milk powder, and cream, salt, and sour flavoring , Stabilizers for emulsifiers, viscosity stabilizers, etc. 97950.doc -11-200524543 Furthermore, the edible oil and fat composition of the first invention has achieved a high level of flavor, foaming property, water retention, mouth feel, appearance during storage, etc., and is suitable for use in, for example, crunchy cakes. Uses such as oils and fats, margarine, etc. Water-in-oil emulsified month composition is used for spreading, sugar-blended cream, and other uses. When the edible fat composition of the first invention is used in margarine, it can be prepared by a conventional method such as adding water and fermented milk, table salt, emulsifier, colorant, flavor, other dairy products, etc. to fats and oils. Water-in-oil emulsified oil and fat composition, 10-15. (: Cool and solidify to a certain extent to make them ripen and make them into margarine. In addition, when it is used in the fat of crunchy cakes, it can be used by conventional methods such as adding salt and emulsifier to fat , Colorants, flavors, dairy products, etc., prepared by heating to prepare a fat composition. In the step of quenching, 10 to 20% by volume of gas (nitrogen, carbon dioxide, air, etc.) is included to make it crispy. Oils and fats in cakes-The bubble-containing oil-in-water emulsified oil-and-fat composition in the second invention (hereinafter abbreviated as the ritualized oil-and-fat composition), as the edible oil and fat composition, the edible oil and fat composition of the first invention described above The content of difluorenyl glyceride is more than 1% by mass based on the total amount of fat, 5 masses | 0 / ft to go to, and installed, Tian Ni Tian Nian Li / 0 He Man, because the difluorenyl glycerol vinegar used is ( 1) The total content of palmitic acid residue and stearic acid residue in its total fatty acid residues is 50% by mass or less. 〇, so that eight (2) Wang Yue Yue oleic acid in fatty acid residues The α af 3 of the residual soil is 70% below 1% 'and the melting point is ^ The following edible oil and fat composition, to obtain a good oily water-in-oil emulsified oil and fat composition having both flavor and foaming properties. The emulsified oil and fat combination of the second invention, σ matter, is the edible 97950 of the first invention. doc 200524543 Oil composition with oil, water, and flavor as essential ingredients: The foamer. The edible oil and fat group in its emulsified oil and fat composition: The content is contained. For its flavor and stability, it is preferably 1 〇 Mass quality. / More preferably, 20% by mass, amount%, and even more preferably 25% by mass, amount = sugars such as glucose used in the second invention as a flavor,
糖：蔗糖’乳糖，海藻糖’麥芽三糖、四糖，山梨醇 糖醇赤鮮醇’麥牙糖醇的單糖類、二糖類、三糖類、四 :颏五糖類、、糖類，澱粉加水分解物以及將這些還原 後之糖醇，其混合物，各種麥芽糖。其中，由於顧及甜度: 一糖類’三糖類以及將此等還原後之糖醇較佳。 /乍為乳化油脂組合物的糖濃度，由於顧及甜度·保存性， 車乂 4土為1 〇貝里％〜95質量％，更佳為i 〇質量質量％，再 更佳為15質量％〜5〇質量％。 旦。與上述同樣的理由，作為水相中的糖濃度，較佳為35質 〇〇 85貝里％，更佳為45質量％〜75質量％，再更佳為質 量％〜70質量。/。。 、Sugar: sucrose, lactose, trehalose, maltotriose, tetrasaccharide, sorbitol, erythritol, maltol, monosaccharides, disaccharides, trisaccharides, four: pentasaccharides, sugars, starch with water Decomposed products, reduced sugar alcohols, mixtures thereof, and various maltose. Among them, since sweetness is taken into consideration: monosaccharides' trisaccharides and reduced sugar alcohols are preferred. / For the sugar concentration of the emulsified oil and fat composition, taking into account the sweetness and preservability, the carcass soil is 10 berry% to 95% by mass, more preferably i 〇% by mass, and even more preferably 15% by mass ~ 50 mass%. Once. For the same reasons as above, the sugar concentration in the aqueous phase is preferably 35 mass% to 85 mass%, more preferably 45 mass% to 75 mass%, and still more preferably mass% to 70 mass. /. . ,
。再者，作為水相中的水分含量，較佳為20質量％〜6〇質量 /〇，更佳為25質量％〜50質量％，再更佳為川質量。/。〜“ %。 再者，作為第2發明之乳化油脂組合物之風味劑，在上述 未d中也可能併用蘋果、橘子、草莓、桃子等果實類， j子、杏仁、堅果類的堅果實類，番茄、羅蔔、甘藷等蔬 菜頦香草、薄荷等草本類，將該等加工後之醬、果醬、 銘等之六口 ~ 、 σ工品，牛乳、加糖煉乳、全脂奶粉、脫脂奶粉、 97950.doc • 13 - 200524543 酪蛋白鈉、礼清、起士等之乳製品，蛋黃或巧克力、咖啡、 、’工'+、等之叙食品之外，酸味料，香料等之添加物。 特別對於第2發明，添加一定量之乳製品對風味的提升有 效’作為水相中的乳蛋白質，使用0.1質量％〜15質量％，較 佳為°，1質量％〜10質量％，更佳為0.1質量％〜5質量％之範圍 所成乳製品具有效果。 在第2發明之乳化油脂組合物，作為乳化劑，使用例如單 月曰肪酉夂甘油酯、脂肪酸聚合甘油酯、脂肪酸蔗糖酯以及卵 磷脂較佳。此等乳化劑單獨使用一種亦佳，使用二種以上 之組合亦佳。 前述之單脂肪酸甘油醋，係由構成脂肪酸之碳原子數為 10〜22之飽和脂肪酸或不飽和脂肪酸所成之單酸甘油酯， 因僅結合1個脂肪酸，HLB(親水基與親油基之平衡）為4 以下’特別是3〜4為適合。 脂肪酸聚合甘油酯，係構成脂肪酸之碳原子數為1〇〜22 之飽和脂肪酸或不飽和脂肪酸，與平均聚合度為3〜12之聚 合甘油結合之單、二、多脂肪酸聚合甘油酯，hlb為7以下， 特別是3〜5為適合。 脂肪酸蔗糖酯，係構成脂肪酸之碳原子數為1〇〜22之飽和 脂肪酸或不飽和脂肪酸，與蔗糖結合之單、二、多脂肪酸 蔗糖酯，HLB為8以上，較佳為9以上，特別是1〇〜12為適合。 此等之乳化劑使用量，由於風味之觀點，作為乳化劑/食 用油脂組合物之質量比，通常選定為〇·〇〇〇1〜〇 〇55，較佳為 0.0003〜0.04，更佳為0.0005〜〇.〇2之範圍。 97950.doc -14- 200524543 第2發明之乳化油脂組合物，可依從來習知之方法來製 造’適應必要，也可能在油脂中，使用p胡㈣素或_二 色素專之著色料或油溶性的香料。 如此所得到之第2發明之乳化油脂組合物之比重，因考量 食感、口溶感、滑順度，為〇·3〇〜〇9〇,特別是〇6〇〜〇8〇較 佳。 第1么月因使用之食用油脂含未滿5質量％比例，有特定 的脂肪酸組合，且熔點為15t：以下之二酸甘油酯，達成高 水準的風味、起泡性、抱水力、口溶感、保存時外觀等， 因此可提供作為用於可鬆脆糕餅之油脂或人造奶油，或塗 抹、摻糖奶油等用途之適合的食用油脂組合物。 第2發明因油脂中的二醯基甘油酯的含有量控制在丨質量 %以上，5質量％未滿，乳化安定性與解乳化性並立，起泡 性良好’比重小，具有良好的風味，口溶感。因此，可提 供作為播糖奶油等用途之適合的含氣泡的油中水型乳化油 脂組合物。 【實施方式】 [實施例] [第1發明] 對於下述之實施例丨，2以及比較例丨〜6中食用油脂組合物 之諸特性，依以下所顯示之方法來評價。 (1)起泡性 將油脂組合物2〇〇g，在「Hobato混合器」（ModelN-50 : Hobato公司製）中攪拌2〇分鐘，起泡後之酪化價以下述公式 97950.doc -15- 200524543 求得’依以下所示判定基準來評價其起泡性。 絡化價=(酷化前之比重/絡化後之比重）χ 1〇〇 〇：酪化價3.0以上 △:酪化價2.7以上，3.2未滿 X :酪化價2.7未滿 (2)(抱水力） 測定上述（1)之酪化價後，再於「Hobato混合器」中一面 擾拌’一面添加每分鐘20 mL比例的水，水與油脂組合物成 為不混合狀態時為其終點，以下述之公式求吸水量指數， 依以下所不判定基準來評價其抱水力。 吸水量指數=吸水量（mL)/油脂組合物質量 〇 :7以上 Δ :4以上7未滿 X • 4未滿 (3) 口溶感 專門審查團20人比較油脂組合物之攝食時之口溶感，依 以下所示判定基準來評價。 〇： 良好 普通 X ： 不好 (4)風味 於上述（1)之起泡性評價中使用之油脂氣泡物100 g中，將 糖濃度70%糖液2〇〇 g加入攪拌後，以專門審查團2〇人，依 以下所示判定基準來評價其風味表現。 97950.doc -16- 200524543 〇：良好 △:普通 X :不好 (5)保存時外觀（5°C ) 對於以5°C 3個月間保存之油脂組合物，以目視觀察，依 以下所示判定基準來評價其保存時外觀（5°C )。 〇：滑溜有光澤 △:表面務有裂痕 X :表面有裂痕，有粗糙感 實施例1，2及比較例1〜6 調製表1及表2中所示之添加組合之各油脂組合物，評價 其特性，表1及表2顯示其結果。. The moisture content in the aqueous phase is preferably from 20% by mass to 60% by mass, more preferably from 25% by mass to 50% by mass, and even more preferably by mass. /. ~ "%. In addition, as the flavoring agent of the emulsified oil-fat composition of the second invention, fruits such as apples, oranges, strawberries, peaches, and nuts such as apples, almonds, and nuts may be used in combination in the above-mentioned embodiments. , Tomato, lobster, sweet potato and other vegetables 颏 herbs, mint and other herbs, the processed sauce, jam, Ming and other six mouths ~, σ works, milk, sweetened condensed milk, whole milk powder, skimmed milk powder, 97950.doc • 13-200524543 Dairy products such as sodium caseinate, liqing, cheese, etc., in addition to yolk or chocolate, coffee, coffee, 'work' +, etc., and other additives, sour ingredients, spices and other additives. Special With regard to the second invention, adding a certain amount of dairy products is effective for improving flavor. As milk protein in the water phase, 0.1% to 15% by mass, preferably °, 1% to 10% by mass, and more preferably The dairy product produced in the range of 0.1% to 5% by mass has an effect. In the emulsified oil and fat composition of the second invention, as the emulsifier, for example, monoglycerides, fatty acid polymerized glycerides, fatty acid sucrose esters, and Lecithin Preferably, these emulsifiers are used singly or in combination of two or more kinds. The aforementioned mono-fatty acid glycerol vinegar is composed of saturated fatty acids or unsaturated fatty acids having 10 to 22 carbon atoms constituting fatty acids. Monoglyceride is only one fatty acid, and HLB (balance of hydrophilic group and lipophilic group) is 4 or less, especially 3 ~ 4. Fatty acid polymerized glyceride, the number of carbon atoms constituting fatty acid is 1 Mono-, di-, and poly-fatty acid polyglycerol esters of 0 to 22 saturated fatty acids or unsaturated fatty acids combined with polyglycerols having an average degree of polymerization of 3 to 12, HLB of 7 or less, especially 3 to 5 are suitable. Fatty acid sucrose esters It is a mono-, di-, or poly-fatty acid sucrose ester combined with sucrose, which is a saturated fatty acid or unsaturated fatty acid having 10 to 22 carbon atoms constituting a fatty acid. The HLB is 8 or more, preferably 9 or more, and especially 10 to 12 is suitable. The amount of these emulsifiers used, from the viewpoint of flavor, as the mass ratio of the emulsifier / edible oil and fat composition, is usually selected as 〇.〇〇〇〇1〜〇〇55, preferably 0.0003 ~ 0. 04, more preferably in the range of 0.0005 to 0.002. 97950.doc -14- 200524543 The emulsified oil and fat composition of the second invention can be manufactured according to a conventional method, which can be used as necessary, and may be used in oils and fats. Hu Zhisu or _ di-pigment is a coloring or oil-soluble flavor. The proportion of the emulsified oil and fat composition of the second invention obtained in this way is 0.33 in view of food texture, mouth feel, and smoothness. 〇〇〇〇, especially 〇〇〇〇〇〇〇 is preferred. The edible oil used in the first month because the content of less than 5% by mass, there are specific fatty acid combinations, and the melting point is 15t: the following diacid glycerol Esters have high level of flavor, foaming, water retention, mouth feel, appearance during storage, etc., so they are suitable for use as fats or margarines for crunchy pastries, or for spreading and sugar-blended creams. Edible fat composition. In the second invention, because the content of difluorenyl glyceride in fats and oils is controlled to more than 5% by mass and less than 5% by mass, the emulsification stability and demulsification are compatible, the foaming property is good, the specific gravity is small, and the flavor is good. Mouth melting. Therefore, a suitable bubble-containing oil-in-water emulsified oil-fat composition can be provided for use in sowing cream and the like. [Embodiment] [Example] [First invention] The characteristics of the edible oil and fat composition in Examples 1 and 2 and Comparative Examples 1 to 6 described below were evaluated by the methods shown below. (1) Foaming property 200 g of a fat and oil composition was stirred in a "Hobato mixer" (ModelN-50: manufactured by Hobato) for 20 minutes, and the cased value after foaming was represented by the following formula 97950.doc- 15- 200524543 Calculate the foaming properties according to the criteria shown below. Complexation value = (specific gravity before cooling / specific gravity after complexation) χ 1000: caseination price 3.0 or more △: caseination price 2.7 or more, 3.2 less than X: caseination value 2.7 or less (2) (Hydrating power) After measuring the caseination value of (1) above, add 20 mL per minute of water to the "Hobato Mixer" while stirring. The end point when the water and grease composition becomes unmixed The water absorption index is calculated by the following formula, and the water holding capacity is evaluated according to the following non-judgment criteria. Water absorption index = water absorption (mL) / mass of fat composition 0: 7 or more Δ: 4 or more 7 less than X • 4 less than (3) Mouth Solubility Special Judging Panel compared the mouth of the fat composition when ingested The sensation of dissolution was evaluated according to the determination criteria shown below. 〇: Good Normal X: Not good (4) Flavor In 100 g of the oil and gas bubbles used in the foaming evaluation of the above (1), 200 g of a sugar solution with a sugar concentration of 70% was added to the agitation for special examination A group of 20 people evaluated the flavor performance according to the judgment criteria shown below. 97950.doc -16- 200524543 〇: Good △: Normal X: Not good (5) Appearance during storage (5 ° C) For a fat or oil composition stored at 5 ° C for 3 months, visual observation is as follows, Judgment criteria to evaluate the appearance (5 ° C) during storage. 〇: slippery and glossy △: cracks on the surface X: cracks on the surface and rough feeling Example 1 and 2 and Comparative Examples 1 to 6 Each oil and fat composition of the additive combinations shown in Tables 1 and 2 was prepared and evaluated The characteristics are shown in Tables 1 and 2.
97950.doc 200524543 [表i] 表1 實施例1 實施例2 比較例1 比較例2 組 合 質 量 % 魚油硬化油(碘價3 6) 48.4 48.4 48.4 48.4 菜仔油硬化油(埃價80) 19.7 19.7 19.7 19.7 才宗搁油 9.0 9.0 9.0 9.0 精製菜仔油 9.7 6.2 10.6 2.6 橄欖油 0.0 0.0 0.0 0.0 二醯基甘油酯組合物υ 0.9 4.4 0.0 8.0 脂肪酸蔗糖酯2) 0.1 0.1 0.1 0.1 卵磷脂 0.2 0.2 0.2 0.2 單脂肪酸甘油酯3) 0.3 0.3 0.3 0.3 水 11.7 11.7 11.7 11.7 合計 100.0 100.0 100.0 100.0 酸 甘 油 酯 二酸甘油酯之含有量(質量％) 1.5 4.7 0.5 8.7 棕櫊酸殘基與硬脂酸殘基之合計量 (質量％) 22.0 10.1 45.1 7.7 油酸殘基之含有量(質量％) 40.5 39.8 42.1 38.9 熔點(°C) 9.8 2.5 40.1 1.3 三醯基甘油酯之含有量(質量％) 98.0 94.8 99.0 90.8 油脂中飽和脂肪酸殘基含量(質量％) 24.8 25.1 24.3 25.4 評 價 起泡性 〇 〇 Δ 〇 抱水力 〇 〇 △ 〇 口溶感 初期 〇 〇 △ 〇 保存時(5°C3個月） 〇 〇 Δ 〇 風味 初期 〇 〇 △ △ 保存時(5°C3個月） 〇 〇 △ 1 Δ 保存時夕 卜觀(5。〇 〇 〇 △ 〇 綜合評價 〇 〇 X Δ (綜合評價：〇：良好，△:普通，X :不好） (註） 1) 二酿基甘油酷組合物：為二驢基甘油S旨組合物與三酿基 甘油酯組合物之混合物，其二醯基甘油酯組合物之純度為 80質量％，起源：菜仔油及大豆油 2) 脂肪酸嚴糖6旨··商品名「Reut-sugar-esterS-11 70S」，三蔓 化學Fooz股份公司，HLB 11 3) 單脂肪酸甘油酯：商品名「0-95R」，花王股份公司，HLB 3.5 97950.doc -18 - 200524543 [表2] 表297950.doc 200524543 [Table i] Table 1 Example 1 Example 2 Comparative Example 1 Comparative Example 2 Combination mass% fish oil hardened oil (iodine value 36) 48.4 48.4 48.4 48.4 rapeseed oil hardened oil (EG 80) 19.7 19.7 19.7 19.7 Refined oil 9.0 9.0 9.0 9.0 Refined vegetable oil 9.7 6.2 10.6 2.6 Olive oil 0.0 0.0 0.0 0.0 Dimethyl glyceride composition 0.9 0.9 0.0 0.0 8.0 Fatty acid sucrose ester 2) 0.1 0.1 0.1 0.1 Lecithin 0.2 0.2 0.2 0.2 Monoglyceride 3) 0.3 0.3 0.3 0.3 Water 11.7 11.7 11.7 11.7 Total 100.0 100.0 100.0 100.0 Content of glyceryl diglyceride (mass%) 1.5 4.7 0.5 8.7 Palmitic acid residue and stearic acid residue Total amount (% by mass) 22.0 10.1 45.1 7.7 Content (% by mass) of oleic acid residues 40.5 39.8 42.1 38.9 Melting point (° C) 9.8 2.5 40.1 1.3 Content (% by mass) of trimethyl glyceride 98.0 94.8 99.0 90.8 Content of saturated fatty acid residues in fats and oils (mass%) 24.8 25.1 24.3 25.4 Evaluation of foaming property 〇〇Δ 〇Holding power 〇 △△ 〇Initial sensation of melting 〇〇 △ 〇Storage (3 months at 5 ° C) 〇〇Δ 〇 Initial flavor 〇〇 △ △ At storage (3 months at 5 ° C) 〇〇 △ 1 Δ At the time of storage (5. 00) △ Comprehensive evaluation 0 × X Δ (Comprehensive evaluation: 0: Good, △: Normal , X: Not good) (Note) 1) Dimeryl glycerol composition: It is a mixture of a dimeryl glycerol composition and a trimeryl glyceride composition. The purity of the dimeryl glyceride composition is 80% by mass, origin: rapeseed oil and soybean oil 2) Fatty acid 6 sugars · Trade name "Reut-sugar-esterS-11 70S", Sanman Chemical Fooz Co., Ltd., HLB 11 3) Monoglyceride: Trade name "0-95R", Kao Corporation, HLB 3.5 97950.doc -18-200524543 [Table 2] Table 2
比較例3 比較例4 比較例5 比較例6 組 合 質 量 % 魚油硬化油(蛾價36) 48.4 0.0 48.4 47.0 菜仔油硬化油(碘價80) 19.7 17.1 19.7 0.0 栋才閭油 19.6 70.6 9.0 9.0 精製菜仔油 0.0 0.0 0.0 0.0 橄欖油 0.0 0.0 10.6 31.7 二醯基甘油酯組合物υ 0.0 0.0 0.0 0.0 脂肪酸蔗糖酯 0.1 0.1 0.1 0.1 卵磷脂 0.2 0.2 0.2 0.2 單脂肪酸甘油酯3) 0.3 0.3 0.3 0.3 水 11.7 11.7 11.7 11.7 合計 100.0 100.0 100.0 100.0 酸 甘 油 酯 二酸甘油酯之含有量(質量％) 1.3 4.2 1.6 4.1 棕櫚酸殘基與硬脂酸殘基之合 計量(質量％) 51.0 52.1 25.8 15.0 油酸殘基之含有量(質量％) 40.1 40.7 71.0 75.3 熔點(°C) 50.2 60.1 46.8 37.2 三si基甘油酯之含有量(質量°/〇) 98.2 95.2 97.9 95.3 油脂中飽和脂肪酸殘基含量（質 量％) 31.5 45.0 26.8 28.9 評 價 起泡性 Δ X Δ X 抱水力 △ X Δ X 口溶感 初期 Δ X 〇 Δ 保存時(5°C3個月） Δ X △ X 風味 初期 Δ X 〇 Δ 保存時(5°C3個月） X X Δ X 保存時夕 卜觀(5。〇 Δ X Δ X 綜合評價 X X Δ X (綜合評價：〇：良好，△:普通，X :劣） (註）1)、2)、3):同表1之註腳 如表1及表2般可知，具本發明油脂組合物之實施例1及實 施例2之組合物，其起泡性 '抱水力、口溶感、風味及保存 時外觀均良好。 [第2發明] 對於下述實施例3〜5以及比較例7、8所得到之含氣泡油中 97950.doc -19- 200524543 水型乳化油脂組合物，由下述之方法來評價諸特性。 起泡性 (1)依以下所示判定基準來評價其起泡性 〇： 比重0.80以下 △: 比重0 · 9 0以下 X : 比重0.90以上 (2)風味 以專門審查團20人，依以下所示判定基準來評價其風。 表現。 〇：良好 △:普通 X :不好 (3) 口溶感 專門審查團20人比較含氣泡油中水型乳化油脂組合物之 攝食時之口溶感，依以下所示判定基準來評價。 〇 :良好 Δ :普通 X =不好 實施例3〜5以及比較例7、8 將表3所顯示之添加組合之含水油脂組合物，以6〇。〇、溶解 後，使用Chila(乳化混練機，多摩精器工業股份公司製）冷 卻至15°C，以20°C保存（調和）1整曰後，保存於冷藏庫（5°C)。 將該含水油脂組合物100質量部，以Homatomix(；Model N-50 : Hobato公司製）使其起泡後，於其中添加糠濃度70質 97950.doc -20- 200524543 量％之液糖1 80質量部及煉乳20質量部，製造含氣泡油中水 型乳化油脂組合物，評價其特性。於表3顯示其結果。 [表3] 表3Comparative example 3 Comparative example 4 Comparative example 5 Comparative example 6 Combined mass% Fish oil hardened oil (moth price 36) 48.4 0.0 48.4 47.0 Vegetable oil hardened oil (iodine value 80) 19.7 17.1 19.7 0.0 Dongcai oil 19.6 70.6 9.0 9.0 Refined Rape oil 0.0 0.0 0.0 0.0 Olive oil 0.0 0.0 10.6 31.7 Dimethyl glyceride composition 0.0 0.0 0.0 0.0 Fatty acid sucrose ester 0.1 0.1 0.1 0.1 Lecithin 0.2 0.2 0.2 0.2 Mono fatty acid glyceride 3) 0.3 0.3 0.3 0.3 Water 11.7 11.7 11.7 11.7 Total 100.0 100.0 100.0 100.0 Content (mass%) of glyceryl diglyceride 1.3 4.2 1.6 4.1 Total amount of palmitic acid residue and stearic acid residue (mass%) 51.0 52.1 25.8 15.0 Oleic acid residue Content of base (mass%) 40.1 40.7 71.0 75.3 Melting point (° C) 50.2 60.1 46.8 37.2 Content of trisi glyceride (mass ° / °) 98.2 95.2 97.9 95.3 Content of saturated fatty acid residues in fats and oils (mass%) 31.5 45.0 26.8 28.9 Evaluation of foaming properties Δ X Δ X Water holding power △ X Δ X Initial mouth melting Δ X 〇Δ During storage (5 ° C for 3 months) Δ X △ X Initial flavor Δ X 〇Δ During storage (5 ° C3 Month) XX Δ X Saved at the time of storage (5. ΔΔ X Δ X comprehensive evaluation XX Δ X (comprehensive evaluation: 〇: good, △: normal, X: bad) (Note) 1), 2), 3) : As the footnotes in Table 1 are as shown in Tables 1 and 2, the composition of Example 1 and Example 2 with the oil and fat composition of the present invention has foaming property, water-retaining power, mouth feel, flavor, and appearance during storage. All are good. [Second invention] With respect to the bubble-containing oil obtained in the following Examples 3 to 5 and Comparative Examples 7 and 8, 97950.doc -19-200524543 water-based emulsified oil-fat composition was evaluated by the following methods. Foaming properties (1) The foaming properties were evaluated according to the following criteria: 0: Specific gravity 0.80 or less △: Specific gravity 0 · 9 0 or less X: Specific gravity 0.90 or more The judgment criteria are shown to evaluate the wind. which performed. 〇: Good △: Normal X: Not good (3) Mouth-melting feeling A panel of 20 people compared the mouth-melting feeling of a water-based emulsified oil-and-fat composition containing bubble oil when ingested, and evaluated it according to the criteria shown below. 〇: Good Δ: Normal X = Not good Examples 3 to 5 and Comparative Examples 7 and 8 The water-based oil and fat composition shown in Table 3 was added in combination to 60. 〇 After dissolution, use Chila (emulsifying kneading machine, manufactured by Tama Seiki Co., Ltd.) to cool to 15 ° C, store (reconcile) at 20 ° C for 1 full day, and store in a refrigerator (5 ° C). 100 parts by mass of this aqueous fat and oil composition was foamed with Homatomix (Model N-50: manufactured by Hobato Co., Ltd.), and a bran concentration of 70% 97950.doc -20- 200524543 was added to the liquid sugar 1 80 The mass part and the 20 mass parts of condensed milk produced a foamed oil-containing mid-water emulsified oil-fat composition and evaluated its characteristics. The results are shown in Table 3. [表 3] Table 3
實施例3 實施例4 實施例5 比較例7 比較例8 組 合 質 量 % 魚油硬化油(蛾價36) 48.4 48.4 48.4 48.4 48.4 菜仔油硬化油(埃價80) 19.7 19.7 19.7 19.7 19.7 棕櫚油 9.0 9.0 9.0 9.0 9.0 精製菜仔油 9.7 7.6 6.2 10.6 2.6 二醯基甘油酯組合物υ 0.9 3.0 4.4 0.0 8.0 脂肪酸蔗糖酯2) 0.1 0.1 0.1 0.1 0.1 印填脂 0.2 0.2 0.2 0.2 0.2 單脂肪酸甘油酯 0.3 0.3 0.3 0.3 0.3 水 11.7 11.7 11.7 11.7 11.7 合計 100.0 100.0 100.0 100.0 100.0 酸 甘 油 酯 二酸甘油酯之含有量 (質量％) 1.5 3.4 4.7 0.5 8.7 棕櫚酸殘基與硬脂酸殘 基之合計量(質量％) 22.0 12.1 10.1 45.1 7.7 油酸殘基之含有量（質 量0/〇) 40,5 40.1 39.8 42.1 38.9 熔點(°C) 9.8 4.3 2.5 45.1 1.3 食 用 油 脂 食用動植物油脂中之三 醯基甘油酯之含有量 (質量％) 98.0 96.1 94.8 99.0 90.8 食用動植物油脂中之飽 和脂肪酸殘基之含有量 (質量％) 24.8 25.0 25.1 24.3 25.4 乳 化 油 脂 組 合 物 油脂組合物中之油脂含 有量(質量％) 30.0 30.0 30.0 30.0 30.0 乳化劑/食用油脂組合 物之質量比 0.02 0.02 0.02 0.02 0.02 糖濃度(質量％) 45.7 45.7 45.7 45.7 45.7 比重(g/ml) 0.75 0.75 0.73 0.84 0.72 評 價 起泡性 〇 〇 〇 Δ 〇 口溶感 〇 〇 〇 Δ 〇 風味表現 〇 〇 〇 △ X 綜合評價 〇 〇 〇 X X (綜合評價：〇：良好，△:普通，X :不好） (註） 97950.doc -21 - 200524543 i)二醯基甘油酯組合物：為二醯基甘油酯組合物與三醯基 甘油酯組合物之質量比7·· 3之混合物，其組合物之純度為 80質1 %，起源··菜仔油及大豆油 2) 月日肪酸蔗糖酯··商品名「Reut-SUgar_esterm7M」，三菱 化學Fooz股份公司，pjLB 11 3) 單脂肪酸甘油酯：商品名「〇_95R」，花王股份公司，HLB 3.5 如表3可知，具本發明之含氣泡之油中水型乳化油脂組合 物之實施例3〜5之組合物，其起泡性、口溶感及風味表現均 良好。 [產業上的利用可能性] 第1發明之食用油脂組合物，已達成其高水準的風味、起 泡性、抱水力、口㈣、保存時外㈣，適合用於如可鬆 脆糕餅之油脂或人造奶油，或作為塗抹、摻糖奶油等用途。 第2發明之含氣泡油中水型孰彳 主孔化油脂組合物，因起泡性良 好，比重小，有良好的風味、口咬六 口，合感，適合用於摻糖奶油 等0 97950.doc '22-Example 3 Example 4 Example 5 Comparative Example 7 Comparative Example 8 Combined mass% fish oil hardened oil (moth price 36) 48.4 48.4 48.4 48.4 48.4 rapeseed oil hardened oil (EG price 80) 19.7 19.7 19.7 19.7 19.7 palm oil 9.0 9.0 9.0 9.0 9.0 Refined vegetable seed oil 9.7 7.6 6.2 10.6 2.6 Difluorenyl glyceride composition 0.9 0.9 4.4 0.0 8.0 Fatty acid sucrose ester 2) 0.1 0.1 0.1 0.1 0.1 Filler fat 0.2 0.2 0.2 0.2 0.2 0.2 Mono-fatty acid glyceride 0.3 0.3 0.3 0.3 0.3 Water 11.7 11.7 11.7 11.7 11.7 Total 100.0 100.0 100.0 100.0 100.0 Content of glyceryl diglyceride (mass%) 1.5 3.4 4.7 0.5 8.7 Total amount of palmitic acid residue and stearic acid residue (mass%) 22.0 12.1 10.1 45.1 7.7 Content of oleic acid residues (mass 0 / 〇) 40,5 40.1 39.8 42.1 38.9 Melting point (° C) 9.8 4.3 2.5 45.1 1.3 Edible fats and oils Trisyl glyceride content in edible animal and vegetable fats (Mass%) 98.0 96.1 94.8 99.0 90.8 Content (mass%) of saturated fatty acid residues in edible animal and vegetable oils and fats 24.8 25.0 25.1 24.3 25.4 Emulsified oil and fat composition oil and fat combinations Fat content in oil (mass%) 30.0 30.0 30.0 30.0 30.0 Mass ratio of emulsifier / edible fat composition 0.02 0.02 0.02 0.02 0.02 Sugar concentration (mass%) 45.7 45.7 45.7 45.7 45.7 Specific gravity (g / ml) 0.75 0.75 0.73 0.84 0.72 Evaluation of foaming properties 〇〇 △ 〇 Mouth-soluble feeling 〇〇〇Δ 〇 Flavor performance 〇〇〇 △ X Comprehensive evaluation 〇〇XX (comprehensive evaluation: 〇: good, △: normal, X: not good) (Note ) 97950.doc -21-200524543 i) Difluorenyl glyceride composition: It is a mixture of the mass ratio 7.3 of the difluorenyl glyceride composition and the trifluorenyl glyceride composition. The purity of the composition is 80% 1%, origin. · Vegetable oil and soybean oil. 2) Sucrose fatty acid. · Product name "Reut-SUgar_esterm7M", Mitsubishi Chemical Fooz Corporation, pjLB 11 3) Monoglyceride: Product name " 〇_95R ”, Kao Corporation, HLB 3.5 As can be seen from Table 3, the composition of Examples 3 to 5 of the oil-in-water oil-in-water emulsified oil and fat composition of the present invention has foaming properties, mouth-feeling properties, and The flavor performance was good. [Industrial Applicability] The edible oil and fat composition of the first invention has achieved a high level of flavor, foaming property, water retention, mouthfeel, and gluttony during storage, and is suitable for oils and fats such as crunchy cakes. Or margarine, or for spreading, sugar-blended cream and so on. The foamed oil-containing mid-water simmered main porosity oil composition of the second invention has good foaming property, small specific gravity, good flavor, six mouthfuls, and sensation, and is suitable for sugar-doped cream, etc. 0 97950 .doc '22-