TW201820976A - Fat composition - Google Patents

Abstract

The present invention addresses the problem of providing: a fat composition which is low in trans fatty acids and is suitable as an ingredient of whipped cream; and an oil-in-water emulsion containing the fat composition. Provided are: a fat composition containing 20 - 70% by mass of L2O and a total of 0.05 - 10% by mass of L2M and LM2, the mass ratio of LOL to the L2O (LOL/L2O) being 0.40 - 0.85; the fat composition containing not more than 10% by mass of LLL; and the fat composition containing not more than 10% by mass of XXX.

Description

Grease composition

The present invention relates to an oil and fat composition suitable for use as a raw material of an oil-in-water emulsion mainly used in the field of confectionery and bread making, and an oil-in-water emulsion containing the oil-and-fat composition.

In most cases, vegetable oils and compound creams are used as hardened oils of vegetable oils. However, in recent years, it has been determined that trans fatty acids contained in hardened oils are not good in terms of nutrition. It is an obligation in the United States to indicate trans fatty acid content in foods that contain trans fatty acids above a fixed baseline. Therefore, the fats and oils used in the cream are replaced with a formula that does not contain hardened oil.

Examples of creams that do not substantially contain trans fatty acids include creams based on lauric glyceride-based fats and oils (for example, refer to Japanese Patent Laid-Open No. 2006-304713 and Japanese Patent Laid-Open No. 2009-50235). In addition, creams based on SUS triglyceride such as palm oil medium-melting fractionated oil (for example, refer to Japanese Patent Laid-Open No. 2006-223176 and Japanese Patent Laid-Open No. 2010-68716) are also designed. However, the cream mainly composed of the lauric glyceride-based oil and fat has good mouth solubility, but lacks a rich flavor. In addition, the cream mainly composed of the SUS-type triglyceride has a rich flavor, but it is difficult to stably maintain emulsification. In addition, in order to stabilize the emulsification, SSU-type triglyceride cream is also designed and used (for example, refer to Japanese Patent Laid-Open No. 2008-86268 and Japanese Patent Laid-Open No. 2008-263790). The cream has better emulsification stability, but lacks sharpness in mouth solubility. [Prior Art Literature] [Patent Literature]

[Patent Literature 1] Japanese Patent Laid-Open No. 2006-304713 [Patent Literature 2] Japanese Patent Laid-Open No. 2009-50235 [Patent Literature 3] Japanese Patent Laid-Open No. 2006-223176 [Patent Literature 4] Japanese Patent Special Japanese Patent Application Publication No. 2010-68716 [Patent Document 5] Japanese Patent Application Publication No. 2008-86268 [Patent Document 6] Japanese Patent Application Publication No. 2008-263790

[Problems to be Solved by the Invention] Therefore, the present invention requires a cream that sufficiently reduces the content of trans fatty acids, and has good mouth solubility and rich flavor. In particular, it is desirable to develop a whipped cream.

An object of the present invention is to provide a fat and oil composition having a low content of trans fatty acids and suitable as a raw material for whipped cream, and an oil-in-water emulsion containing the fat and oil composition. [Means for solving problems]

The present inventors have made intensive studies in order to solve the problems. As a result, it was found that the above-mentioned problem can be solved with a specific type of triglyceride oil and fat composition having a specific content. Thus, the present invention has been completed.

The present invention provides the following. (1) A fat and oil composition comprising 20 mass% to 70 mass% of L2O and 0.05 mass% to 10 mass% of L2M and LM2, and the mass ratio of LOL in the L2O (LOL / L2O ) Is 0.40 to 0.85. Among them, L, O, M, L2O, LOL, L2M, and LM2 mean the following. L: saturated fatty acid with 16 or more carbons O: oleic acid M: saturated fatty acid with 6 to 8 carbons L2O: tris-glycerol glycerol formed by bonding of 2 molecules of L and 1 molecule of O: in the first position of glycerol And trisyl glycerol L2M in which L is bonded at the 3-position and O is bonded at the 2-position: tris-glycerol LM2 in which 2 molecules of L and 1 in M are bonded: L and 2 in 1 molecule Trimethylglycerol formed by molecular M bonding (2) An oil and fat composition containing 40% to 70% by mass of L2O and 0.05% to 10% by mass of total content of L2M and LM2. The mass ratio (LOL / L2O) in L2O is 0.40 to 0.85. Among them, L, O, M, L2O, LOL, L2M, and LM2 mean the following. L: saturated fatty acid with 16 or more carbons O: oleic acid M: saturated fatty acid with 6 to 8 carbons L2O: tris-glycerol glycerol formed by bonding of 2 molecules of L and 1 molecule of O: in the first position of glycerol And trisyl glycerol L2M in which L is bonded at the 3-position and O is bonded at the 2-position: tris-glycerol LM2 in which 2 molecules of L and 1 in M are bonded: L and 2 in 1 molecule Trimethylglycerol (3), an oil and fat composition, composed of M molecules, comprising 20% to 50% by mass of L2O, 25% to 55% by mass of lauric acid glyceride TAG, and 0.05% by mass to The total content of 10% by mass of L2M and LM2, and the mass ratio (LOL / L2O) of LOL in the L2O is 0.40 to 0.85. Among them, L, O, M, L2O, LOL, L2M, LM2 and glyceryl laurate mean the following. L: saturated fatty acid with 16 or more carbons O: oleic acid M: saturated fatty acid with 6 to 8 carbons L2O: tris-glycerol glycerol formed by bonding of 2 molecules of L and 1 molecule of O: in the first position of glycerol And trisyl glycerol L2M in which L is bonded at the 3-position and O is bonded at the 2-position: tris-glycerol LM2 in which 2 molecules of L and 1 in M are bonded: L and 2 in 1 molecule Trimethyl glycerol laurate glyceride TAG which is formed by M bonding of the molecule TAG: Trimethyl glycerol having at least one molecule of lauric acid bonded as a constituent fatty acid (4) such as any one of (1) to (3) The oil-fat composition according to the item, comprising 10% by mass or less of LLL. Among them, LLL means the following. LLL: trimethyl glycerol having three molecules of L bonded thereto (5) The fat or oil composition according to any one of (1) to (4), which contains 10% by mass or less of XXX. Among them, X and XXX mean the following. X: Unsaturated fatty acid having 16 or more carbons XXX: Tris-methyl glycerol having 3 molecules of X bonded thereto (6) The oil or fat composition according to any one of (1) to (5), wherein the L2M The mass ratio (L2M / LM2) of the content to the content of the LM2 is 0.05 to 4.5. (7) An oil-in-water emulsion comprising the fat or oil composition according to any one of (1) to (6). (8) A food comprising the oil-in-water emulsion according to (7). [Effect of the invention]

By using the fat or oil composition of the present invention, it is possible to provide a cream which has a sufficiently reduced trans fatty acid content, and which has good mouth solubility and rich flavor. In particular, a whipped cream can be provided.

Hereinafter, the present invention will be described in detail. The fat and oil composition of the present invention contains 20 to 70% by mass of L2O. Here, L, O, and L2O mean the following. L is a saturated fatty acid having 16 or more carbon atoms. O is oleic acid. L2O is a trimethylglycerol obtained by ester-bonding two molecules of L and one molecule of O with one molecule of glycerol. The L bonded in L2O can be the same fatty acid or different fatty acids. L is preferably a straight chain. The carbon number of L is preferably 16 to 22, and more preferably 16 to 18. Examples of L include palmitic acid, stearic acid, and arachidic acid.

The L2O contains LOL. Here, LOL is a trimethylglycerol in which L is bonded to the first and third positions of glycerol and O is bonded to the second position. The mass ratio (LOL / L2O) of the amount of LOL in L2O is 0.40 to 0.85. The LOL / L2O is preferably 0.6 to 0.85, and more preferably 0.7 to 0.85. If the content of L2O in the oil and fat composition and LOL / L2O are within the above ranges, the oil-in-water emulsion using the oil and fat composition has good emulsification stability.

The total amount of L2M and LM2 contained in the oil and fat composition of the present invention is 0.05% by mass to 10% by mass. Here, M, L2M, and LM2 mean the following. M is a saturated fatty acid having 6 to 10 carbon atoms. M is preferably a straight chain. The carbon number of M is preferably 8 to 10. Examples of M include n-hexanoic acid, n-octanoic acid, and n-decanoic acid. L2M is a trimethyl glycerol obtained by ester-bonding two molecules of L and one molecule of M with one molecule of glycerol. LM2 is trimethyl glycerol obtained by ester-bonding one molecule of L and two molecules of M with one molecule of glycerol. The L or M bonded in the trimethylglycerol may be the same fatty acid, or may be different fatty acids. The total amount of L2M and LM2 contained in the oil and fat composition of the present invention is preferably 0.2% to 7% by mass, more preferably 0.3% to 5% by mass, even more preferably 0.5% to 5% by mass, and even more preferably It is 1.5 to 4.7% by mass, and most preferably 2.5 to 4.5% by mass. If the total content of L2M and LM2 (hereinafter also referred to as L2M + LM2) in the oil and fat composition of the present invention is within the above range, the oil-in-water emulsion using the oil and fat composition has good emulsification. stability. In addition, cream obtained by foaming an oil-in-water emulsion using the oil and fat composition has good mouth solubility.

The mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil and fat composition is preferably 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and even more preferably 0.55 to 2.5. When L2M / LM2 is in the said range, the oil-in-water emulsion using this oil-fat composition will have more favorable emulsification stability. In addition, a cream obtained by foaming an oil-in-water emulsion using the oil and fat composition has better mouth solubility.

The oil and fat composition of the present invention may contain 10% by mass or less of LLL. Here, LLL is trimethyl glycerol in which three molecules of L are ester-bonded to one molecule of glycerol. The L bonded in LLL may be the same fatty acid or different fatty acids. The content of LLL contained in the oil and fat composition of the present invention is preferably 1% by mass to 8% by mass, and more preferably 2% by mass to 6% by mass.

The fat or oil composition of the present invention may contain XXX in an amount of 10% by mass or less. Here, X is an unsaturated fatty acid having 16 or more carbon atoms. XXX is a trimethylglycerol in which three molecules of X are ester-bonded to one molecule of glycerol. The X bonded in XXX may be the same fatty acid or different fatty acids. X is preferably a straight chain. The carbon number of X is preferably 16 to 22, and more preferably 16 to 18. Examples of X include palmitoleic acid, oleic acid, linoleic acid, and linolenic acid. The content of XXX contained in the oil and fat composition of the present invention is preferably 1% by mass to 8% by mass, and more preferably 2% by mass to 6% by mass. If the LLL content and XXX content of the oil-fat composition of this invention are in the said range, the cream obtained by foaming the oil-in-water emulsion using this oil-fat composition will have good mouth solubility and a rich flavor.

According to the present invention, the fat or oil composition of the present invention may be a fat or oil composition according to the first aspect described below. The oil-fat composition of the 1st aspect of this invention contains 40 mass%-70 mass% of L2O. The L2O content of the oil and fat composition according to the first aspect of the present invention is preferably 40% by mass to 65% by mass, and more preferably 40% by mass to 60% by mass. When the L2O content of the oil and fat composition of the first aspect is within the above range, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has good mouth solubility.

According to the present invention, the fat or oil composition of the present invention may be a fat or oil composition according to a second aspect described below. The oil and fat composition of the second aspect of the present invention contains 20% to 50% by mass of L2O and 25% to 55% by mass of lauric acid glyceride TAG (as a constituent fatty acid, at least one molecule of lauric acid is contained Glycerol). The L2O content of the oil and fat composition according to the second aspect of the present invention is preferably 20% by mass or more and less than 40% by mass, and more preferably 24% by mass to 36% by mass. The TAG content of glyceryl laurate in the oil and fat composition of the second aspect of the present invention is preferably 30% by mass to 50% by mass, and more preferably 34% by mass to 46% by mass. If the L2O content and the TAG content of lauric acid glyceride in the second aspect of the oil and fat composition are within the above ranges, the oil-in-water emulsion using the oil and fat composition has good emulsification stability. In addition, cream obtained by foaming an oil-in-water emulsion using the oil and fat composition has good mouth solubility.

The fat and oil composition of the present invention may contain LX2 and L2X ′. Here, X ′ is an unsaturated fatty acid having 16 or more carbon atoms and having two or more unsaturated bonds. LX2 is trimethylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol. L2X 'is a trimethyl glycerol obtained by ester-bonding two molecules of L and one molecule of X' to one molecule of glycerol. The L, X, or X ′ bonded in the trimethylglycerol may be the same fatty acid or different fatty acids. X 'is preferably a straight chain. The carbon number of X ′ is preferably 16 to 22, and more preferably 16 to 18. Examples of X ′ include linoleic acid and hypolinolenic acid.

The content of LX2 contained in the oil and fat composition of the first aspect of the present invention is preferably 15% to 40% by mass, more preferably 20% to 35% by mass, and even more preferably 20% to 30% by mass. . In addition, the content of L2X ′ contained in the oil and fat composition according to the first aspect of the present invention is preferably 0% by mass to 20% by mass, and more preferably 5% by mass to 15% by mass. If the LX2 content and L2X 'content of the oil-fat composition of the 1st aspect of this invention are in the said range, the cream obtained by foaming the oil-in-water emulsion using the oil-fat composition of the 1st aspect has Good mouth solubility.

The content of LX2 contained in the oil and fat composition of the second aspect of the present invention is preferably 5% to 25% by mass, more preferably 8% to 20% by mass, and even more preferably 10% to 18% by mass. . In addition, the content of L2X ′ contained in the oil and fat composition according to the second aspect of the present invention is preferably 0% by mass to 10% by mass, and more preferably 0% by mass to 8% by mass. If the LX2 content and L2X 'content of the oil-fat composition of the 2nd aspect of this invention are in the said range, the cream obtained by foaming the oil-in-water emulsion using the oil-fat composition of the 2nd aspect has Smooth mouth solubility.

According to a preferred embodiment of the present invention, the fat and oil composition of the present invention may also contain LOL-rich fats and oils (including LOL fats and oils of 40% by mass or more, preferably 50% by mass or more). Examples of LOL-rich fats (hereinafter also referred to as LOL-containing fats) include cocoa butter, palm oil, shea butter, sal butter, and garcinia yellow oil (Allanblackia butter), basil seed butter (mowrah butter), illipe butter, and mango kernel oil, and some of these fractionated oils. Further, as is known, oils and fats obtained by distilling and fractionating the following reactants can be used as needed, by using a 1,3-position selective lipase preparation for palmitic acid and stearic acid Or a mixture of these lower alcohol esters and high-oleic sunflower oil such as high-oleic sunflower oil is obtained by a transesterification reaction. The fat or oil composition of the present invention may also contain one or two or more LOL-containing fats and oils. LOL-containing fats are particularly preferred as the melting point fraction in palm oil.

According to a preferred embodiment of the present invention, the content of the LOL-containing fat contained in the oil and fat composition according to the first aspect of the present invention is preferably 25% by mass to 90% by mass, and more preferably 40% by mass. -85 mass%, more preferably 55 mass% to 80 mass%. In addition, the content of the LOL oil and fat contained in the oil and fat composition of the second aspect of the present invention is preferably 10% by mass to 40% by mass, more preferably 14% by mass to 35% by mass, and still more preferably 18% by mass. % To 30% by mass.

According to a preferred embodiment of the present invention, the oil and fat composition of the present invention may also include a transesterified oil or fat (non-lauric acid glyceride). The non-lauric glyceride fats and oils are fats and oils having a carbon number of 16 or more in the total fatty acid constituting the fats and oils in excess of 90% by mass. Examples include rapeseed oil, canola oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cacao butter, shea butter, brane resin, palm oil, etc., And greases made by hydrogenating these. One or two or more kinds of non-lauric acid fats and oils selected from raw fats and oils of transesterified oils and fats of non-lauric acid glyceride may be used.

As a raw material fat and oil for transesterification, it is preferable that the transesterified fat and oil of non-lauric glyceride contains a palm-based fat and oil. As the palm oil and fat, any palm oil and palm oil fractionated oil can be used. Examples of palm oils and fats include (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, and (2), which are fractionated oils (two-stage fractionated oils) obtained by fractionating palm oil. ) Palm liquid oil (super palm liquid oil) and palm middle distillates, (3) palm liquid oil (soft palm) and palm stearine (soft palm) as fractionated oil (two-stage fractionated oil) after fractionating palm stearin Hardened stearin), and these hardened oils. As raw material fats and oils for transesterified fats and oils of non-lauric glyceride, one or two or more palm-based fats and oils may be used.

In the case where palm-based fats and oils are contained in the raw fats and oils of the non-lauric acid glyceride transesterified fats and oils, the content of palm-based fats and oils in the raw fats and oils is preferably 20% by mass to 100% by mass, and more preferably 40% to 100% by mass, and more preferably 60% to 100% by mass.

The transesterified fats and oils of the non-lauric glyceride can also be subjected to one or more fractionation, hydrogenation and other processing treatments before and after the transesterification treatment. The transesterified fat and oil of non-lauric glyceride contains less than 40% by mass of LOL. The iodine value of the transesterified fat and oil of non-lauric glyceride is preferably 25 to 75, more preferably 30 to 70, even more preferably 35 to 65, and most preferably 40 to 60. The transesterified fat or oil of non-lauric glyceride may be used alone or in combination of two or more.

According to a preferred embodiment of the present invention, the content of the non-lauric glyceride transesterified fat contained in the oil and fat composition according to the first aspect of the present invention is preferably 5 to 70% by mass. It is more preferably 10% by mass to 55% by mass, and even more preferably 15% by mass to 40% by mass. The content of the transesterified oil and fat of the non-lauric glyceride contained in the oil and fat composition of the second aspect of the present invention is preferably 10% to 50% by mass, and more preferably 15% to 45% by mass. Furthermore, it is more preferably 20% by mass to 40% by mass.

According to a preferred embodiment of the present invention, the oil and fat composition of the present invention may also contain oil and fat rich in lauric acid glyceride TAG (containing 40% by mass or more, preferably 50% by mass or more of lauric acid glyceride TAG grease). A fat and oil rich in glyceryl laurate TAG (hereinafter, also referred to as glyceryl laurate TAG fat) may also be a lauric glyceride-based fat and oil having 30% by mass or more of lauric acid in the total fatty acids constituting the fat and oil. Examples of the lauric acid glyceride-based oils and fats include coconut oil, palm kernel oil, and babassu oil, as well as these fractionated oils. Further, the lauric acid glyceride TAG oil and fat may be a transesterified oil and fat containing a mixed oil of a lauric acid glyceride-based oil and fat and a non-lauric acid glyceride-based oil and fat. The quality of the lauric glyceride-based fat and non-lauric glyceride-based fat of this mixed oil is preferably 30:70 to 70:30, and more preferably 35:65 to 65:35. Glyceryl laurate TAG oils and fats may also contain one or two or more.

According to a preferred embodiment of the present invention, the content of the glyceryl laurate TAG oil contained in the oil and fat composition according to the first aspect of the present invention is preferably 0% by mass to 20% by mass, and more preferably 0 mass% to 10 mass%, more preferably 0 mass% to 5 mass%. The content of the glyceryl laurate TAG contained in the oil and fat composition according to the second aspect of the present invention is preferably 30% by mass to 70% by mass, more preferably 38% by mass to 62% by mass, and even more preferably 42% to 56% by mass.

According to a preferred embodiment of the present invention, the fat and oil composition of the present invention may use 40% by mass or more (preferably 60% by mass to 100% by mass) of fats and oils containing L2M and LM2 (hereinafter, also referred to as L2M + LM2 grease). The L2M + LM2 oil and fat may be, for example, MMM of 10 to 65 parts by mass (more preferably 20 to 55 parts by mass), and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass). A fat obtained by transesterifying a mixed fat of extremely hardened non-lauric glyceride fat. In addition, the transesterified oil and fat may be further fractionated as necessary. In addition, it is also possible to use an extreme hardening stroke after transesterifying the mixed oils and fats of MMM and non-lauric glycerides. This oil and fat may be further fractionated if necessary. Here, MMM is a trimethyl glycerol (medium chain fatty acid triglyceride) in which three molecules of M are ester-bonded to one molecule of glycerol. L2M + LM2 grease can also use one or two or more.

In the present invention, conventionally known methods can be used for the curing (hydrogenation) reaction and transesterification reaction. For example, as the transesterification reaction, either a chemical transesterification using a synthetic catalyst such as sodium methoxide or an enzyme transesterification using a lipase as a catalyst can be used. In addition, for example, fractionation can be performed by dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation.

According to a preferred embodiment of the present invention, the content of the L2M + LM2 oil contained in the oil and fat composition of the present invention is preferably 0.1% to 10% by mass, and more preferably 0.2% to 7% by mass. It is further preferably 0.3% by mass to 5% by mass.

According to a preferred embodiment of the present invention, as long as the effect of the present invention is not impaired, the oil and fat composition of the present invention may also include the above-mentioned LOL-containing oil and fat, non-lauric glyceride transesterified oil and fat, lauric glyceride TAG Grease and grease other than L2M + LM2 grease. For example, palm oil, palm fractionated oil (palm liquid oil and super palm liquid oil, etc.), shea butter oil, borneo oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, Corn oil, sesame oil, olive oil, milk fat, etc., and these mixed oils and processed fats (hydrogenated fats, transesterified fats, fractionated fats and oils).

According to a preferred embodiment of the present invention, it is preferable that the fat or oil composition of the present invention does not use a partially hydrogenated fat having a high content of trans fatty acids. Therefore, the content of trans fatty acids in the total fatty acids constituting the oil and fat composition of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and still more preferably 0% by mass to 1% by mass.

According to a preferred embodiment of the present invention, as long as the effect of the present invention is not impaired, generally used additives may be appropriately added to the oil and fat composition of the present invention as necessary. Examples of the additives include those for the purpose of improving storage stability, oxidative stability, thermal stability, and suppression of crystallization at low temperature, and more specifically, polyglycerol fatty acid esters and sucrose fatty acid esters. , Sorbitan fatty acid ester, monoglyceride, organic acid monoglyceride, polysorbate, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, chitol, diglyceride, silicon Ketones, tocopherols, lecithin, colorants or fragrances. The amount of the additive can be appropriately set according to the purpose of blending, but it is preferably 0.0001 to 5% by mass, and more preferably 0.0001 to 1% by mass relative to the total mass of the fat and oil composition.

According to a preferred embodiment of the present invention, the oil and fat composition of the present invention may be suitable by translating the LOL-containing oil and fat, non-lauric ester-exchange oil, glyceryl laurate TAG oil, and L2M + LM2 oil and fat. Made by mixing.

The said oil-fat composition is contained in the oil phase of the oil-in-water emulsion of this invention. The oil-in-water emulsion of the present invention may include the oil and fat composition, water, and other components. Other ingredients commonly used in oil-in-water emulsions include foods, emulsifiers, flavors, proteins (milk solids), thickeners, sugars (including starch and its degradation products, sugar alcohols), stabilizers, and antioxidants. , And pigments. The blending amount of the oil and fat composition in the oil-in-water emulsion is preferably 5 mass% or more and 50 mass% or less, more preferably 10 mass% or more and 45 mass% or less, and still more preferably 25 mass% or more and 45 mass% or less. the following. The blending amount of water in the oil-in-water emulsion is preferably 20% by mass or more and 80% by mass or less, more preferably 30% by mass or more and 75% by mass or less, and still more preferably 40% by mass or more and 70% by mass or less. The blending amount of other components in the oil-in-water emulsion is preferably from 0.1% by mass to 65% by mass, more preferably from 0.1% by mass to 50% by mass, and even more preferably from 0.1% by mass to 35% by mass. .

The oil-in-water emulsion of the present invention can be used for various applications. Examples of the various applications include whipped cream, coffee whitener, and cooking edible cream. The oil-in-water emulsion of the present invention is particularly preferably a foaming oil-in-water emulsion (whipped cream) used for whipping. Examples of the food using the oil-in-water emulsion of the present invention include chilled dessert using whipped cream, Japanese-style Western-style confectionery, and the like.

A well-known method can be used for the manufacturing method of the oil-in-water emulsion of this invention. As an example, an oil-soluble other component is dissolved or dispersed in the melted fat and oil composition of the present invention to prepare an oil phase. On the other hand, other components which are water-soluble are dissolved or dispersed in water, thereby preparing an aqueous phase. The separately prepared oil phase and water phase were mixed, and the mixture was pre-emulsified, thereby obtaining a pre-emulsified product. Then, the pre-emulsified emulsion is subjected to a homogenization treatment to produce an oil-in-water emulsion of the present invention. In addition, if necessary, the emulsion may be subjected to a sterilization treatment. The homogenization treatment may be a pre-homogenization performed before the sterilization treatment, or may be a post-homogenization performed after the sterilization treatment. In addition, a two-stage homogenization may be performed in which a front homogeneity and a rear homogenization are combined. After the homogenization treatment, the steps of cooling and aging are preferably used.

According to a preferred embodiment of the present invention, the oil-in-water emulsion of the present invention may also include milk fat. In this case, the oil-in-water emulsion can be emulsified by mixing a mixture of an oil phase and an aqueous phase adjusted by mixing the oil and fat composition of the present invention with butter such as butter or butter and prepared fats and oils. While manufacturing. Moreover, it can also manufacture by mixing the water phase of whipped cream (cream made only from milk fat) with the oil phase containing the fat composition of this invention, and emulsifying the obtained mixture. Furthermore, the oil-in-water emulsion of the present invention can also be produced by mixing whipped cream. The content of milk fat contained in the oil-in-water emulsion of the present invention is preferably 5% to 35% by mass, more preferably 10% to 30% by mass, and even more preferably 15% to 25% by mass. [Example]

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

<Analysis> The L2O content, LOL content, L2M content, LM2 content, LLL content, XXX content, glyceryl laurate TAG content, LX2 content, and L2X 'content contained in the fat composition are based on the gas chromatography method (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)). The content of fatty acids constituting fats and oils was measured according to gas chromatography (AOCS Celf-96).

<Preparation of oil and fat raw materials> (with LOL oil and fat-1): The melting point fraction of palm oil (LOL content 53.6 mass%, manufactured by Nisshin OilliO Group Co., Ltd.) is set to LOL oil and grease-1 . (Transesterified oil and fat of non-lauric glyceride-1): Random transesterified oil and fat of palm liquid oil (iodine value 56) using sodium methoxide as a catalyst is used as transesterified oil and fat of non-lauric acid glyceride-1 ( Iodine value 56). (Transesterified fat and oil of non-lauric glyceride-2): 65 parts by mass of palm oil melting point fraction was mixed with 35 parts by mass of palm stearin. For this mixed fat, random transesterification using sodium methoxide as a catalyst was used. The low-melting-point fraction of this random transesterified fat subjected to dry fractionation was referred to as transesterified fat-2 of non-lauric glyceride (iodine value 43). (Glyceryl laurate TAG grease-1): Palm kernel oil (TAG content of glyceryl laurate 84.3% by mass, manufactured by Nisshin OilliO Group Co., Ltd.) is set as lauric glyceride TAG oil -1. (Glyceryl laurate TAG grease-2): Extremely hardened palm kernel oil (TAG content of glyceryl laurate 84.3% by mass, manufactured by Nisshin OilliO Group Co., Ltd.) is used as glyceryl laurate Ester TAG Grease-2. (Glyceryl laurate TAG oil and fat-3): Extremely hardened coconut oil (TAG content of glyceryl laurate 85.7 mass%, manufactured by Nisshin OilliO Group Co., Ltd.) is used as glyceryl laurate TAG Grease-3. (L2M + LM2 Grease-1): 51 parts by mass of rapeseed oil extremely hardened oil was mixed with 49 parts by mass of MMM. Here, the constituent fatty acids of MMM are n-octanoic acid and n-decanoic acid, and their composition ratio (mass ratio) is 30:70. The oil and fat obtained by random transesterification using sodium methoxide as a catalyst for the mixed oil and fat was defined as L2M + LM2 oil and fat-1 (the total content of L2M and LM2 was 75.7 mass%, and L2M / LM2 = 0.74).

<Production of fat and oil composition> The fat and oil composition of Examples 1 to 16 was produced by mixing fat and oil raw materials in accordance with the blending (mass%) shown in Tables 1 to 3. The analysis value (mass%, except LOL / L2O) of the manufactured oil-fat composition is shown in Tables 1-3.

[Table 1]

[Table 2]

[table 3]

<Production of a foamable oil-in-water emulsion> 0.5 parts by mass of an oil-soluble emulsifier was dissolved and dispersed in 44.5 parts by mass of each of the oil and fat compositions of Examples 1 to 16 to prepare an oil phase. At the same time, 4.5 parts by mass of skimmed powdered milk, 0.1 parts by mass of phosphate, and 0.1 parts by mass of a water-soluble emulsifier were dissolved and dispersed in 50.3 parts by mass of water to prepare an aqueous phase. Second, the oil phase is added to the water phase. The mixture was pre-emulsified with a homomixer while the temperature was adjusted to 60 ° C to 70 ° C. After pre-emulsification, the emulsified product was homogenized under a pressure of 6 MPa. Furthermore, batch sterilization was performed at 85 ° C for 15 minutes, and then the emulsion was cooled to about 100 ° C. After aging in a refrigerator at 5 ° C. for about 18 hours, the foamable oil-in-water emulsions of Examples 1 to 16 were obtained.

<Analysis and Evaluation of Foaming Oil-in-Water Emulsions> The foaming oil-in-water emulsions in Examples 1 to 16 were subjected to the following analysis and evaluation as indicators of whipped adaptability. The results are shown in Tables 1 to 3.

1. Emulsification stability 60 g of each of the foamable oil-in-water emulsions of Examples 1 to 16 was measured in a 100 ml beaker, and the temperature was adjusted to 20 ° C. Using a three one motor (manufactured by New East Science Co., Ltd., using a stirring rod with a stirring blade propeller R mounted at the front end), stirring at 160 rpm and measuring the foaming oil-in-water emulsion until it solidifies · Time until thickening (so-called stickiness). The longer the time it takes for the foamable oil-in-water emulsion to solidify and thicken, the higher the emulsion stability. However, if the emulsion stability is high, the foaming of the cream tends to be slightly slower. Evaluation Criteria Evaluation ◎: Very good (3 points or more and less than 7 points) Evaluation ○: Good (7 points or more) Evaluation △: Possible (1 point or more and less than 3 points) Evaluation ×: Poor (less than 1 point)

2. Whiskability Each of the foamable oil-in-water emulsions of Examples 1 to 16 was weighed at 500 g, and the temperature was adjusted to 5 ° C to 10 ° C. 35 g of granulated sugar was added to the foamy water-in-oil emulsion. After that, the foaming oil-in-water emulsion was whipped using a Hobart mixer (manufactured by Hobart Japan) at a medium speed of 2 (approximately 120 rpm) until it was 80% foamed. After that, it was beaten by manual foaming until it reached 10% foaming. The time taken to reach 10% foaming was measured. Evaluation criteria Evaluation ◎: Very good (4 points or more and less than 7 points) Evaluation ○: Good (7 points or more and less than 10 points) Evaluation △: Possible (less than 4 points) Evaluation ×: Poor (10 points or more)

3. State of Structure The state of the structure of each foamable water-in-oil emulsion in 10% foam was evaluated based on the following evaluation criteria. Evaluation Criteria Evaluation ◎: The texture is fine and very good. Evaluation ○: The texture is delicate and good. Evaluation Δ: The texture is slightly rough. Evaluation ×: The texture is rough.

4. Mouth Solubility and Flavor Each of the foamable water-in-oil emulsions having a foam content of 10% was consumed and evaluated in accordance with the following evaluation criteria. Evaluation Criteria Evaluation ◎: Excellent mouth solubility and rich flavor. Evaluation ○: Good mouth solubility and rich flavor. Evaluation △: Good mouth solubility but lack of rich flavor, or rich flavor but poor mouth solubility. Evaluation ×: The mouth solubility is very poor.

5. Shape retention After extruding 10% of each foamable oil-in-water emulsified product using an extrusion bag with a flower-shaped joint, the shape change was observed when it was left to stand at 5 ° C for 24 hours. Evaluation Criteria Evaluation ◎: The edges remained and were very good. Evaluation ○: The edge remained and was good. Evaluation △: The edge collapsed slightly. Evaluation ×: The edge collapsed.

6. Water separation After extruding 10% of each foamable oil-in-water emulsion in an extruded bag with a flower-shaped joint, the water separation state was observed when left standing at 5 ° C for 24 hours. Evaluation Criteria Evaluation ：: Very good without water separation. Evaluation ○: Good with almost no water separation. Evaluation △: Slight water separation. Evaluation ×: Water separation.

Claims (8)

A fat and oil composition comprising 20% to 70% by mass of L2O and 0.05% to 10% by mass of total content of L2M and LM2, and the mass ratio (LOL / L2O) of LOL in the L2O is 0.40 ~ 0.85, where L, O, M, L2O, LOL, L2M, and LM2 mean the following, L: saturated fatty acid with 16 or more carbon atoms O: oleic acid M: saturated fatty acid with 6 to 8 carbon atoms L2O: 2 molecules Triol glycerol formed by bonding L to one molecule of O LOL: Triglycerol glycerol formed by bonding L at positions 1 and 3 of glycerol and O at 2 position: 2 molecules of L Trimethylglycerol LM2 that is bonded to one molecule of M: Trimethylglycerol that is bonded to one molecule of L and two molecules of M. A fat and oil composition comprising 40% to 70% by mass of L2O and 0.05% to 10% by mass of total content of L2M and LM2, and the mass ratio (LOL / L2O) of LOL in the L2O is 0.40 ~ 0.85, where L, O, M, L2O, LOL, L2M, and LM2 mean the following, L: saturated fatty acid with 16 or more carbon atoms O: oleic acid M: saturated fatty acid with 6 to 8 carbon atoms L2O: 2 molecules Triol glycerol formed by bonding L to one molecule of O LOL: Triglycerol glycerol formed by bonding L at positions 1 and 3 of glycerol and O at 2 position: 2 molecules of L Trimethylglycerol LM2 that is bonded to one molecule of M: Trimethylglycerol that is bonded to one molecule of L and two molecules of M. A fat and oil composition comprising 20 mass% to 50 mass% of L2O, 25 mass% to 55 mass% of lauric glyceryl TAG, and 0.05 mass% to 10 mass% of total content of L2M and LM2. LOL is described in the above. The mass ratio (LOL / L2O) in L2O is 0.40 to 0.85. Among them, L, O, M, L2O, LOL, L2M, LM2, and lauric glyceride TAG means the following, L: saturated with a carbon number of 16 or more Fatty acid O: Oleic acid M: Saturated fatty acids with 6 to 8 carbon atoms L2O: Trimethyl glycerol LOL in which two molecules of L and one molecule of O are bonded LOL: L and G are bonded to the 1 and 3 positions of glycerol Trimethylglycerol L2M with O bonded at the 2-position: Trimethylglycerol LM2 with 2 molecules of L and 1 M bonded to it LM2: 1 molecule of L and 2 molecules of M bonded Triglyceryl glyceryl laurate glyceride TAG: Trisyl glycerol having at least one molecule of lauric acid bonded as a constituent fatty acid. The oil and fat composition according to any one of claims 1 to 3 in the scope of the patent application, which contains 10% by mass or less of LLL, wherein LLL means the following, LLL: three hydrazones having 3 molecules of L bonded thereto Glycerol. The fat or oil composition according to any one of claims 1 to 4 of the scope of patent application, which contains XXX of 10% by mass or less, wherein X and XXX mean the following, X: unsaturated fatty acid having a carbon number of 16 or more XXX: trimethyl glycerol bonded to 3 molecules of X. The fat or oil composition according to any one of claims 1 to 5 in the scope of the patent application, wherein a mass ratio (L2M / LM2) of the content of the L2M to the content of the LM2 is 0.05 to 4.5. An oil-in-water emulsion comprising the oil and fat composition according to any one of claims 1 to 6 of the scope of patent application. A food product comprising the oil-in-water emulsion according to item 7 of the scope of patent application.