TWI414245B - Edible fat and oil composition - Google Patents

Edible fat and oil composition Download PDF

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TWI414245B
TWI414245B TW093137566A TW93137566A TWI414245B TW I414245 B TWI414245 B TW I414245B TW 093137566 A TW093137566 A TW 093137566A TW 93137566 A TW93137566 A TW 93137566A TW I414245 B TWI414245 B TW I414245B
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oil
mass
fat
water
composition
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TW093137566A
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TW200524543A (en
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Yoshihide Asabu
Masanobu Uchikoshi
Kenji Masui
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Kao Corp
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Priority claimed from JP2003423324A external-priority patent/JP3742089B2/en
Priority claimed from JP2003423323A external-priority patent/JP2005176737A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053Compositions other than spreads

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The invention obtained an oil and fat composition attaining at high level flavor, foaming properties, water holding ability, melting feeling in the mouth and appearance at the time of preservation, and suitable for shortening and margarine. This edible oil and fat composition contains >=1 mass% and <5 mass% of a diacylglyceride based on the whole amount of oil and fat. The diacylglyceride has (1)<=50 mass% of the total content of palmitic acid residue and stearic acid residue in the total fatty acid residue, (2) <=70 mass% of the content of oleic acid in the total fatty acid residue, and (3)a melting point of <=15[deg.]C.

Description

食用油脂組合物Edible oil composition

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,以及作為摻糖奶油用之合適的含有氣泡之油中水型乳化油脂組合物。The present invention relates to an edible fat and oil composition and a water-based emulsified oil and fat composition containing the same in a bubble oil containing the same. More specifically, it is a suitable edible fat and oil composition for use as a fat or oily margarine or a margarine, and a suitable water-based emulsified oil and fat composition for use as a sugar-containing cream.

可鬆脆糕餅之油脂為以精製動植物油脂、硬化油、酯交換油作為主原料,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。The oil of the crispy cake is made of fine brake vegetable oil, hardened oil and transesterified oil, and contains 10-20% by volume of gas, and a plastic fat food containing emulsifier according to the type, used for making candy and making bread. Etc., each has the oleability and tyrosability of the crispy cake.

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。In addition, margarine is a plastic oily food obtained by adding water, an emulsifier, and other raw materials to a hard-braking vegetable oil and hardening oil to prepare an emulsified composition, and cooling and solidifying, and can be roughly classified into a commercial artificial product. Cream and general household margarine.

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。The oil and fat composition for oils, margarines and the like used for the crispy cakes is required to have excellent flavor, foaming property, water repellency, mouth-melting property and the like according to the use thereof.

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、製麵包之餡,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。On the other hand, in the oil-based emulsified oil-fat composition, since the external phase is oil and fat, the microorganisms are difficult to reproduce, and the characteristics are excellent in shape retention property and good in storage time, and are used for making confectionery, bread filling, and steaming light oil. Material. For example, a water-type emulsified oil-and-fat composition in a non-foaming type oil is used as a paint, etc., and a foaming type oil-type emulsified oil-and-fat composition is used as a sugar-doped cream.

該油中水型乳化油脂組合物特別用於摻糖奶油用途之情形時,被要求兼備良好的風味及起泡性。When the water-based emulsified oil and fat composition in the oil is used in particular in the case of a sugar-containing cream, it is required to have both good flavor and foaming properties.

作為含有二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20℃之二酸甘油酯。然而,專利文獻1中,作為較佳範圍所揭示之二酸甘油酯之含量為20%以上時,添加糖類後之風味及呈味表現變差。For example, a high foaming oil and fat composition (see Patent Document 1) containing 10 to 99% by mass of diglyceride having a melting point of less than 20 ° C is known as an edible fat or oil composition containing a diglyceride. ester. However, in Patent Document 1, when the content of the diglyceride disclosed in the preferred range is 20% or more, the flavor and taste after the addition of the saccharide deteriorate.

也知道以全油脂量為基準,含10~99質量%熔點未滿20℃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單酸甘油酯之混合物,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3,二酸甘油酯之含有量在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。It is also known that an edible fat or oil composition (oil phase) containing 10 to 99% by mass of a diglyceride having a melting point of less than 20 ° C based on the total amount of oil and fat, and an aqueous emulsified oil combination formed by emulsification with an aqueous phase (refer to Patent Document 2), comprising one or more diglycerides or a mixture of one or more diglycerides and one or more monoglycerides, and the content of the diglyceride is a total fat amount. The reference is 5 to 30% of the edible fat composition (see Patent Document 3). In such a composition, since the oil containing a high amount of diglyceride is used, the stability of the water-based emulsion is high, the moisture oozing or the shape retention property is lowered, and the food texture such as dissolution in the mouth is improved. However, in Patent Documents 2 and 3, when the content of the diglyceride is 5% by weight or more and higher, the flavor and taste expression must not be satisfied.

也知道二酸甘油酯之含量為5%~15%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,因二酸甘油酯之含量多,風味及呈味表現不能被滿足。It is also known that the content of the diglyceride is 5% to 15% of margarine (refer to Patent Document 4), and the content of the diacid glyceride is 5% or more of the edible plastic aqueous oil and fat composition (see Patent Document 5). The same is true, because of the high content of diglycerides, the flavor and taste performance cannot be satisfied.

另一方面,作為二酸甘油酯含量低之物質,已知有二酸甘油酯含量為0.05~5.0%,且其分子中各有1個碳原子數為 6~12之飽和脂肪酸與碳原子數為14~24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。On the other hand, as a substance having a low content of diglyceride, a diglyceride content of 0.05 to 5.0% is known, and one carbon atom in each molecule is A water-based emulsified fat or oil composition in a highly antibacterial plastic oil having a saturated fatty acid of 6 to 12 and a saturated fatty acid residue having 14 to 24 carbon atoms (see Patent Document 6). However, the composition contains a lower fatty acid, and even as a 2% diglyceride disclosed in the preferred range, it imparts a bad influence on flavor or taste on margarine or sugar-dossed cream.

同樣地,已知有全甘油酯成分內,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。Similarly, it is known that within the total glyceride component, the diglyceride is 2.5% by weight or more, and 15% by weight is not full, and the phytosterol can be stably dissolved. It is an oily edible oil which is suitable for heating and conditioning (refer to Patent Document 7). However, in the same manner, the composition contains 5 to 20% of a medium chain saturated fluorenyl group having 8 to 10 carbon atoms, and particularly for margarine, the flavor and taste are insufficient.

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,不適用於可鬆脆糕餅之油脂,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橄欖油原狀使用,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,而產生作為可鬆脆糕餅之油脂及人造奶油性能的低下。Further, a liquid fat or oil composition having a diglyceride content of 2 to 15% is known (refer to Patent Document 8); an edible fat or oil composition containing 5 to 99% of diglyceride based on the total amount of oil ( Refer to Patent Document 9). These compositions are low in the amount of saturated fatty acids in the whole fats and oils, and are low in crystallinity, and are not suitable for the fats and oils of crispy cakes, margarines, and the foaming property necessary as a sugar-dosing cream is remarkably low. In addition, palm oil or olive oil containing a large amount of naturally occurring dimercaptoglycerin is used as it is, and in the case of adjusting the content of dimercaptoglycerin by 1 to 5%, especially during storage, The crystallization of glycerin produces a low performance of the oil and margarine as a crispy cake.

[專利文獻1]特公平7-38780號公報[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 [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2-190146號公報[Patent Document 1] Japanese Patent Publication No. Hei 7-118196 (Patent Document 3) JP-A-61-63242 (Patent Document 4) WO 91/08677 Document 5] WO 96/32022 [Patent Document 6] JP-A-2001-211828 (Patent Document 8) WO Patent Publication No. WO 91/08676 (Patent Document 9) Japanese Patent Publication No. 2-190146

[發明之揭示][Disclosure of the Invention]

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。An object of the present invention is to provide a suitable edible oil and fat composition for use in a fat or oily cake of a crispy cake, to achieve a high level of flavor, foaming, water repellency, mouth sensation, etc., and to provide performance at the time of storage. Edible oil and fat composition.

本發明者因使用具有特定的脂肪酸組成,且包含未滿5質量%特定比例,熔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。The present inventors have found a composition obtained by the above-mentioned purpose by using a composition obtained by using a specific fatty acid composition and containing a specific ratio of less than 5% by mass of a diglyceride having a melting point of a certain value or less.

即,第1發明為提供含有以油脂全量計1質量%以上,未滿5質量%之二醯基甘油酯之食用油脂組合物,前述之二醯基甘油酯為具有:(1)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50質量%以下,(2)其全脂肪酸殘基中之油酸殘基之合計含有量為70質量%以下,以及(3)熔點為15℃以下之食用油脂組合物。In other words, the edible oil and fat composition containing dimercaptoglyceride in an amount of 1% by mass or more and less than 5% by mass based on the total amount of the oil and fat is provided, and the dimercaptoglyceride has (1) its total fatty acid. The total content of the palmitic acid residue and the stearic acid residue in the residue is 50% by mass or less, and (2) the total content of the oleic acid residue in the total fatty acid residue is 70% by mass or less, and 3) Edible oil and fat composition having a melting point of 15 ° C or less.

再者,第2發明之目的為提供起泡性良好,比重小,且具有良好的風味,口溶感等,作為摻糖奶油等之合適的含氣泡的油中水型乳化油脂組合物。In addition, the object of the second invention is to provide a water-containing emulsified oil-and-fat composition suitable for a bubble-containing oil which is excellent in foaming property, small in specific gravity, and having a good flavor and a mouth-melting feeling.

本發明物作為食用動植物油脂,因使用第1發明之食用油脂組合物,找出達成前述目的所得之物。In the present invention, the edible oil and fat composition of the first aspect of the invention is used as an edible oil and fat composition, and the object obtained by the above object is found.

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。In other words, the second invention provides a water-based emulsified oil and fat composition containing a bubble oil containing the edible fat and oil composition of the first invention, water, and a flavoring agent.

[為實施發明之最佳型態][To implement the best form of invention]

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1質量%以上,未滿5質量%,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50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熔點為15℃以下之食用油脂組合物。In the edible fat and oil composition of the present invention, as the oil and fat component, the dimercaptoglyceride is 1% by mass or more and less than 5% by mass based on the total amount of the fat or oil, and the total fatty acid is the above-mentioned dimercaptoglyceride. The total content of the palmitic acid residue and the stearic acid residue in the residue is 50% by mass or less, the content of the oleic acid residue is 70% by mass or less, and the melting point of the dimercaptoglyceride is 15 ° C or less. Edible oil and fat composition.

如此,二醯基甘油酯之含有量具上述之範圍,且因使用該二醯基甘油酯之脂肪酸組合及熔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。Thus, the content of the dimercaptoglyceride is in the above range, and the fatty acid combination using the dimercaptoglyceride and the fat having the melting point in the above range are used to obtain a high level of flavor, foaming property, water holding capacity, and oral dissolution. The edible fat and oil composition such as the feeling and the appearance at the time of storage achieves the object of the present invention.

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5~40質量%,更佳為5~30質量%。The total content of the palmitic acid residue and the stearic acid residue in the total fatty acid residue of the dimercaptoglyceride is preferably 5 to 40% by mass, more preferably 5 to 30% by mass.

棕櫚酸殘基與硬脂酸殘基之合計含有量超過50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。When the total content of the palmitic acid residue and the stearic acid residue exceeds 50% by mass or the content of the oleic acid residue exceeds 70% by mass, the diglyceride in the oil and fat composition crystallizes and cannot be obtained. Give the effect of oral solubility. Therefore, when palm oil or olive oil containing a large amount of naturally occurring dimercaptoglycerin is used as it is, it is also inferior in performance due to crystallization.

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0~45質量%。Further, the content of the oleic acid residue in the total fatty acid of the dimercaptoglyceride is preferably 0 to 50% by mass, more preferably 0 to 45% by mass.

再者,對於二醯基甘油酯之熔點,較佳為-30~15℃,更 佳為-30~10℃。二醯基甘油酯之熔點可用上昇熔點法(基準油脂分析法、DSC法等)來測定。Furthermore, for the melting point of the dimercaptoglyceride, it is preferably -30 to 15 ° C, more Good for -30~10 °C. The melting point of the dimercaptoglyceride can be measured by a rising melting point method (reference oil analysis method, DSC method, etc.).

本發明所使用之二醯基甘油酯,較佳為源自食用動植物油脂者。二醯基甘油酯,可依如下(a)或(b)等方法而得到。The dimercaptoglyceride used in the present invention is preferably derived from edible animal and vegetable oils and fats. The dimercaptoglyceride can be obtained by the following methods (a) or (b).

(a)將選自食用動植物油脂中之至少一種與甘油之混合物,經酯交換反應之方法。(a) a method of transesterification reaction of a mixture selected from at least one of edible animal and vegetable oils and glycerin.

(b)將來自食用動植物油脂之脂肪酸組合物與甘油經酯化反應,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。(b) by esterification of a fatty acid composition derived from edible animal and vegetable oils with glycerol, or by using a fatty enzyme to react a fatty acid with glycerol, and then forming a monomercaptoglyceride in a mixture of glycerides, by molecular distillation or layer The method of removing the method.

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。The dimercaptoglyceride is preferably derived from vegetable oils and fats, and further, is flavored, and is suitable for at least one of corn oil, soybean oil, rape oil, and fish oil as its origin.

對於第1發明之食用油脂組合物所使用之食用動植物油脂,為求本發明之效果更好發揮,以含有80質量%~99質量%程度,較佳為90質量%~99質量%範圍之三醯基甘油酯為有利。The edible animal and vegetable fat and oil used in the edible oil and fat composition of the first invention is preferably in an amount of from 80% by mass to 99% by mass, preferably from 90% by mass to 99% by mass, in order to exhibit the effect of the present invention. Mercaptoglycerides are advantageous.

再者,對於該油脂之全脂肪酸殘基中之飽和脂肪酸殘基含有量,較佳為20質量%以上,90質量%未滿,更佳為20質量%~80質量%,再更佳為20質量%~70質量%,最佳為20質量%~60質量%,再者,對於該油脂之全脂肪酸殘基中之棕櫚酸殘基中之含有量,較佳為40質量%以下,更佳為35質量%以下,再更佳為30質量%以下,其下限為15質量%程度。Further, the content of the saturated fatty acid residue in the total fatty acid residue of the fat or oil is preferably 20% by mass or more, 90% by mass or less, more preferably 20% by mass to 80% by mass, still more preferably 20% by mass. The mass % to 70% by mass, preferably 20% by mass to 60% by mass, and more preferably 40% by mass or less, more preferably 40% by mass or less, based on the total amount of the palmitic acid residues in the whole fatty acid residue of the oil or fat. It is 35 mass% or less, more preferably 30 mass% or less, and the lower limit is about 15 mass%.

再者,求其風味,對於該油脂之全脂肪酸殘基中之亞麻酸殘基為10質量%以下,較佳為5質量%以下,更佳為3質量%以下。再者,亞油酸殘基為5質量%~40質量%,較佳為5質量%~30質量%,更佳為5質量%~15質量%。In addition, the flavor of the linolenic acid residue in the whole fatty acid residue of the oil and fat is 10% by mass or less, preferably 5% by mass or less, and more preferably 3% by mass or less. Further, the linoleic acid residue is from 5% by mass to 40% by mass, preferably from 5% by mass to 30% by mass, more preferably from 5% by mass to 15% by mass.

再者,用於本發明作為食用動植物油脂,列舉如棕櫚油、玉米油、大豆油、菜仔油、棉子油、紅花油、葵花油、米油、芝麻油、橄欖油、葡萄子油、花生油、亞麻仁油、椰子油、棕櫚核油等之植物油脂;乳脂、豬油、牛油及魚油等動物油脂;此等動植物油脂之硬化油;酯交換油;及此等二種以上之混合物。其中,至少從棕櫚油、玉米油、大豆油、菜仔油及魚油中選擇一種較佳。Furthermore, it is used in the present invention as edible animal and vegetable oils and fats, and examples thereof include palm oil, corn oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, and peanut oil. , vegetable oils such as linseed oil, coconut oil, palm kernel oil; animal fats such as milk fat, lard, butter and fish oil; hardened oil of such animal and vegetable oils; transesterified oil; and a mixture of two or more thereof. Among them, at least one selected from palm oil, corn oil, soybean oil, rape oil and fish oil is preferred.

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30/70之範圍。In the edible fat and oil composition of the first aspect of the invention, an oil-in-water emulsified oil-fat composition or an oil-in-water emulsion composition can be used depending on the application. In the case of use in margarine or sugar-dossed cream, as the emulsified oil and fat composition, the water type in the oil is preferred. The oil/water ratio of the emulsified oil and fat composition is usually in the range of from 99/1 to 5/95, preferably from 99/1 to 30/70.

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製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。In the case of the edible fat and oil composition of the first aspect of the invention, when it is used for fats and oils of margarine or crispy cake, a suitable raw material other than the edible fat or oil product can be added. Examples of other raw materials include antioxidants such as tocopherol, L-ascorbyl palmitate, and tea extract, coloring materials such as carotene, milk ingredients such as skim milk powder and cream, salt, sour, and seasoning. Emulsifying stabilizers, viscosity-enhancing stabilizers, etc. of materials, perfumes, polymeric phosphates, and the like.

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,油中水型乳化油脂組合物用於塗抹、摻糖奶油等用途。Further, the edible fat and oil composition of the first aspect of the invention has a high level of flavor, foaming property, water repellency, mouth-melting feeling, appearance during storage, and the like, and is suitably used for, for example, fats and oils of marshmallow cakes, margarines, and the like. The oil-type emulsified oil-and-fat composition for oil is used for application, sugar-containing cream, and the like.

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。When the edible fat and oil composition of the first invention is used for margarine, it can be prepared by a conventional method such as adding water, fermented milk, salt, emulsifier, coloring agent, flavor, other dairy products, etc. to the fat or oil. The oil-type emulsified oil-and-fat composition in oil is cooled and solidified at a temperature of 10 to 15 ° C, and is chained to make it more mature and made into margarine.

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。In addition, when it is used for the fat of the crispy cake, it may be prepared by a conventional method, such as adding salt, an emulsifier, a coloring agent, a fragrance, a dairy product, etc., and heating to prepare the fat composition. In the step of quenching, 10 to 20% by volume of gas (nitrogen, carbonic acid gas, air, etc.) is contained therein to prepare a fat for the crispy cake.

於第2發明之含氣泡油中水型乳化油脂組合物(以下僅以乳化油脂組合物略稱),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質量%未滿,因使用之二醯基甘油酯為(1)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50質量%以下,(2)其全脂肪酸殘基中之油酸殘基之合計含有量為70質量%以下,以及(3)熔點為15℃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。In the bubbling oil according to the second aspect of the invention, the water-based emulsified oil and fat composition (hereinafter simply referred to as the emulsified oil and fat composition), the edible fat or oil composition of the first invention described above is used as the edible fat or oil composition. The content of the dimercaptoglyceride is 1% by mass or more based on the total amount of the fat and oil, and 5% by mass is not satisfied. The dimercaptoglyceride used is (1) the palmitic acid residue and the hard fat in the whole fatty acid residue. The total content of the acid residues is 50% by mass or less, (2) the total content of the oleic acid residues in the total fatty acid residue is 70% by mass or less, and (3) the edible fat or oil combination having a melting point of 15 ° C or less A good oil-in-water emulsified oil composition having both flavor and foaming properties is obtained.

第2發明之乳化油脂組合物,為包含前述第1發明之食用 油脂組合物、水、風味劑作為必須成分之油中水型乳化物,將其起泡者。其乳化油脂組合物中之食用油脂組合物之含有量,為求其風味及安定性,較佳為10質量%~60質量%,更佳為20質量%~55質量%,再更佳為25質量%~50質量%。The emulsified fat or oil composition according to the second aspect of the invention is the food containing the first invention An oil-based emulsion in which oil, oil, or flavor is an essential component, and foams it. The content of the edible fat or oil composition in the emulsified oil and fat composition is preferably from 10% by mass to 60% by mass, more preferably from 20% by mass to 55% by mass, even more preferably from 25% by mass to 5% by mass, more preferably 25%, in terms of flavor and stability. Mass%~50% by mass.

在第2發明作為風味劑所使用之糖類,例如葡萄糖,麥芽糖,蔗糖,乳糖,海藻糖,麥芽三糖、四糖,山梨醇,木糖醇,赤蘚醇,麥芽糖醇的單糖類、二糖類、三糖類、四糖類、五糖類、六糖類,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,二糖類,三糖類以及將此等還原後之糖醇較佳。The saccharide used in the second invention as a flavoring agent, such as glucose, maltose, sucrose, lactose, trehalose, maltotriose, tetrasaccharide, sorbitol, xylitol, erythritol, monosaccharide of maltitol, and A sugar, a trisaccharide, a tetrasaccharide, a pentasaccharide, a hexasaccharide, a starch hydrolyzate, and a sugar alcohol obtained by reducing these, a mixture of various maltose. Among them, disaccharides, trisaccharides, and sugar alcohols after reduction are preferred because of the degree of sweetness.

作為乳化油脂組合物的糖濃度,由於顧及甜度.保存性,較佳為10質量%~95質量%,更佳為10質量%~70質量%,再更佳為15質量%~50質量%。As the emulsified oil composition, the sugar concentration, because of the sweetness. The preservability is preferably from 10% by mass to 95% by mass, more preferably from 10% by mass to 70% by mass, even more preferably from 15% by mass to 50% by mass.

與上述同樣的理由,作為水相中的糖濃度,較佳為35質量%~85質量%,更佳為45質量%~75質量%,再更佳為50質量%~70質量%。For the same reason as described above, the sugar concentration in the aqueous phase is preferably from 35% by mass to 85% by mass, more preferably from 45% by mass to 75% by mass, even more preferably from 50% by mass to 70% by mass.

再者,作為水相中的水分含量,較佳為20質量%~60質量%,更佳為25質量%~50質量%,再更佳為30質量%~45質量%。Further, the water content in the aqueous phase is preferably 20% by mass to 60% by mass, more preferably 25% by mass to 50% by mass, still more preferably 30% by mass to 45% by mass.

再者,作為第2發明之乳化油脂組合物之風味劑,在上述風味劑中,也可能併用蘋果、橘子、草莓、桃子等果實類,栗子、杏仁、堅果類的堅果實類,番茄、羅蔔、甘藷等蔬菜類,香草、薄荷等草本類,將該等加工後之醬、果醬、餡等之加工品,牛乳、加糖煉乳、全脂奶粉、脫脂奶粉、 酪蛋白鈉、乳清、起士等之乳製品,蛋黃或巧克力、咖啡、紅茶等之一般食品之外,酸味料,香料等之添加物。Further, as the flavoring agent of the emulsified oil-fat composition of the second aspect of the invention, a fruit such as apple, orange, strawberry, or peach, and a nut of chestnuts, almonds, and nuts may be used in combination with the flavoring agent, tomato, and Luo. Vegetables such as sweet potato, sweet potato, mint, etc., processed products such as processed sauce, jam, and stuffing, milk, sweetened condensed milk, whole milk powder, skimmed milk powder, Additives such as casein sodium, whey, cheese, etc., egg yolk or chocolate, coffee, black tea and other general foods, sour materials, spices and the like.

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0.1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。In particular, in the second invention, the addition of a certain amount of the dairy product is effective for improving the flavor, and the amount of the milk protein in the aqueous phase is 0.1% by mass to 15% by mass, preferably 0.1% by mass to 10% by mass, more preferably 0.1%. The range of the mass% to 5% by mass of the dairy product has an effect.

在第2發明之乳化油脂組合物,作為乳化劑,使用例如單脂肪酸甘油酯、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。In the emulsified oil and fat composition of the second aspect of the invention, as the emulsifier, for example, a monoglyceride, a fatty acid glyceride, a fatty acid sucrose, or lecithin is preferably used. It is also preferred that these emulsifiers are used singly or in combination of two or more.

前述之單脂肪酸甘油酯,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。The above-mentioned mono-fatty acid glyceride is a monoglyceride composed of a saturated fatty acid or an unsaturated fatty acid having 10 to 22 carbon atoms constituting a fatty acid, and is bonded to only one fatty acid, HLB (hydrophilic group and lipophilic group) Balance) is 4 or less, especially 3 to 4 is suitable.

脂肪酸聚合甘油酯,係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,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。Fatty acid polymerized glyceride, a saturated fatty acid or unsaturated fatty acid having 10 to 22 carbon atoms in a fatty acid, and a mono-, di-, and poly-fatty acid polymerized glyceride combined with an average polymerization degree of 3 to 12, and an HLB of 7 Below, especially 3~5 is suitable.

脂肪酸蔗糖酯,係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,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10~12為適合。The sucrose fatty acid is a saturated fatty acid or unsaturated fatty acid having 10 to 22 carbon atoms in a fatty acid, and the sucrose mono-, di- and poly-fatty acid in combination with sucrose has an HLB of 8 or more, preferably 9 or more, particularly 10 ~12 is suitable.

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0.0001~0.055,較佳為0.0003~0.04,更佳為0.0005~0.02之範圍。The amount of the emulsifier used is usually in the range of 0.0001 to 0.055, preferably 0.0003 to 0.04, more preferably 0.0005 to 0.02, as the mass ratio of the emulsifier/fat oil composition.

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β胡蘿蔔素或anato色素等之著色料或油溶性的香料。The emulsified fat or oil composition of the second invention can be produced by a conventional method, and it is necessary to use a coloring material such as a beta carotene or an anatone or an oil-soluble flavor in the oil or fat.

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0.30~0.90,特別是0.60~0.80較佳。The specific gravity of the emulsified oil-fat composition of the second invention obtained in this manner is preferably from 0.30 to 0.90, particularly preferably from 0.60 to 0.80, in consideration of texture, mouth melt, and smoothness.

第1發明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15℃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。In the first aspect of the invention, the edible fat or oil used has a ratio of less than 5% by mass, a specific fatty acid combination, and a diglyceride having a melting point of 15 ° C or less, thereby achieving a high level of flavor, foaming, water holding capacity, and mouth-melting feeling. Since the appearance and the like at the time of storage, it is possible to provide a suitable edible fat and oil composition as a fat or margarine for a crispy cake, or a smear, sugar-sweet cream or the like.

第2發明因油脂中的二醯基甘油酯的含有量控制在1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,可提供作為摻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。In the second aspect of the invention, the content of the dimercaptoglyceride in the fat or oil is controlled to be 1% by mass or more, and 5% by mass is less than, the emulsion stability and the demulsifying property are equal, the foaming property is good, the specific gravity is small, and the flavor is good. Mouth dissolve. Therefore, it is possible to provide a water-containing emulsified oil and fat composition in a bubble-containing oil which is suitable as a sugar-sucking cream or the like.

[實施例][Examples] [第1發明][First Invention]

對於下述之實施例1,2以及比較例1~6中食用油脂組合物之諸特性,依以下所顯示之方法來評價。The properties of the edible fat and oil compositions of Examples 1 and 2 and Comparative Examples 1 to 6 described below were evaluated by the methods shown below.

(1)起泡性(1) Foaming

將油脂組合物200 g,在「Hobato混合器」(Model N-50:Hobato公司製)中攪拌20分鐘,起泡後之酪化價以下述公式 求得,依以下所示判定基準來評價其起泡性。200 g of the fat or oil composition was stirred in a "Hobato Mixer" (Model N-50: manufactured by Hobato Co., Ltd.) for 20 minutes, and the cheese cracking price after foaming was expressed by the following formula. The foaming property was evaluated by the criteria shown below.

酪化價=(酪化前之比重/酪化後之比重)×100The price of casein = (the proportion before the case of mentification / the proportion after the case of sterilization) × 100

○:酪化價3.0以上△:酪化價2.7以上,3.2未滿×:酪化價2.7未滿○: The price of casein is 3.0 or more △: The price of casein is 2.7 or more, 3.2 is less than ×: The price of casein is less than 2.7.

(2)(抱水力)(2) (water holding capacity)

測定上述(1)之酪化價後,再於「Hobato混合器」中一面攪拌,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,依以下所示判定基準來評價其抱水力。After measuring the casein price of the above (1), the mixture is stirred in a "Hobato mixer" while adding water in a ratio of 20 mL per minute. When the water and fat composition are in an unmixed state, the end point is obtained by the following formula. The water absorption index was calculated, and the water holding capacity was evaluated based on the criteria shown below.

吸水量指數=吸水量(mL)/油脂組合物質量(g)Water absorption index = water absorption (mL) / oil composition quality (g)

○:7以上△:4以上7未滿×:4未滿○: 7 or more △: 4 or more 7 not full × 4 not full

(3)口溶感(3) mouth dissolve

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。Twenty people in the special inspection group compared the fat solubility of the fat or oil composition at the time of feeding, and evaluated according to the criteria shown below.

○:良好△:普通×:不好○: Good △: Normal ×: Not good

(4)風味(4) flavor

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200 g加入攪拌後,以專門審查團20人,依以下所示判定基準來評價其風味表現。In 100 g of the oil and fat bubbles used in the evaluation of the foaming property of the above (1), 200 g of a sugar concentration of 70% sugar liquid was added to the mixture, and 20 persons were specially examined, and the flavor was evaluated according to the criteria shown below. which performed.

○:良好△:普通×:不好○: Good △: Normal ×: Not good

(5)保存時外觀(5℃)(5) Appearance when stored (5 ° C)

對於以5℃ 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℃)。The oil and fat composition stored at 5 ° C for 3 months was visually observed, and the appearance (5 ° C) at the time of storage was evaluated according to the criteria shown below.

○:滑溜有光澤△:表面稍有裂痕×:表面有裂痕,有粗糙感○: slippery and shiny △: slightly cracked surface ×: cracked surface, rough feeling

實施例1,2及比較例1~6Examples 1, 2 and Comparative Examples 1 to 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。Each of the oil and fat compositions of the combination shown in Table 1 and Table 2 was prepared, and the properties thereof were evaluated. Tables 1 and 2 show the results.

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。As is apparent from Tables 1 and 2, the compositions of Examples 1 and 2 having the oil and fat composition of the present invention were excellent in foaming property, water holding capacity, mouth melt feeling, flavor, and appearance upon storage.

[第2發明][Second invention]

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 水型乳化油脂組合物,由下述之方法來評價諸特性。For the bubble-containing oils obtained in the following Examples 3 to 5 and Comparative Examples 7 and 8. The water-type emulsified oil-fat composition was evaluated by the following methods.

起泡性Foaming

(1)依以下所示判定基準來評價其起泡性(1) Evaluate the foaming property according to the criteria shown below

○:比重0.80以下△:比重0.90以下×:比重0.90以上○: specific gravity of 0.80 or less Δ: specific gravity of 0.90 or less ×: specific gravity of 0.90 or more

(2)風味(2) flavor

以專門審查團20人,依以下所示判定基準來評價其風味表現。Twenty people in a special review group evaluated their flavor performance according to the criteria shown below.

○:良好△:普通×:不好○: Good △: Normal ×: Not good

(3)口溶感(3) mouth dissolve

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。Twenty people in the special inspection group compared the mouth-melting feeling at the time of ingestion of the water-type emulsified oil-fat composition in the bubble-containing oil, and evaluated it based on the criteria shown below.

○:良好△:普通×:不好○: Good △: Normal ×: Not good

實施例3~5以及比較例7、8Examples 3 to 5 and Comparative Examples 7 and 8

將表3所顯示之添加組合之含水油脂組合物,以60℃熔解後,使用Chila(乳化混練機,多摩精器工業股份公司製)冷卻至15℃,以20℃保存(調和)1整日後,保存於冷藏庫(5℃)。The aqueous oil-fat composition added in combination shown in Table 3 was melted at 60 ° C, and then cooled to 15 ° C using Chila (emulsifier kneading machine, manufactured by Tama Seiki Co., Ltd.), and stored (reconciled) at 20 ° C for 1 day. Store in a freezer (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,於其中添加糖濃度70質 量%之液糖180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。After 100 parts by mass of this aqueous oil-fat composition was foamed with Homatomix (Model N-50: manufactured by Hobato Co., Ltd.), a sugar concentration of 70 was added thereto. A water-based emulsified oil-and-fat composition containing a bubble oil was prepared in an amount of 180 parts by mass of liquid sugar and 20 parts by mass of condensed milk, and the properties were evaluated. The results are shown in Table 3.

1)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質量%,起源:菜仔油及大豆油2)脂肪酸蔗糖酯:商品名「Reut-sugar-esterS-1170S」,三菱化學Fooz股份公司,HLB 11 3)單脂肪酸甘油酯:商品名「O-95R」,花王股份公司,HLB 3.5 1) Dimercaptoglyceride composition: a mixture of a dimercaptoglyceride composition and a tridecylglyceride composition in a mass ratio of 7:3, the composition of which has a purity of 80% by mass, origin: vegetable oil And soybean oil 2) Fatty acid sucrose ester: trade name "Reut-sugar-esterS-1170S", Mitsubishi Chemical Fooz Co., Ltd., HLB 11 3) Monoglyceride: trade name "O-95R", Kao Corporation, 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。As can be seen from Table 3, the compositions of Examples 3 to 5 having the water-type emulsified oil and fat composition in the bubble-containing oil of the present invention were excellent in foaming property, mouth melt feeling and flavor performance.

[產業上的利用可能性][Industry use possibility]

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、口溶感、保存時外觀等,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。The edible fat and oil composition according to the first aspect of the invention has a high level of flavor, foaming property, water holding capacity, mouth-melting feeling, appearance during storage, etc., and is suitable for use as a fat or margarine such as a crispy cake, or as a spread. , sugar-containing cream and other uses.

第2發明之含氣泡油中水型乳化油脂組合物,因起泡性良好,比重小,有良好的風味、口溶感,適合用於摻糖奶油等。The water-based emulsified oil-fat composition of the bubble-containing oil according to the second aspect of the invention has a good foaming property, a small specific gravity, a good flavor and a mouth-melting feeling, and is suitable for use in a sugar-sweet cream or the like.

Claims (11)

一種含氣泡之油中水型乳化油脂組合物,其包含食用油脂組合物、水、乳化劑以及風味劑,其中,該食用油脂組合物含有以油脂全量計1質量%以上5質量%未滿之二醯基甘油酯,該二醯基甘油酯為(1)全脂肪酸殘基中的棕櫚酸殘基與硬脂酸殘基之合計含有量為5~40質量%,(2)全脂肪酸殘基中之油酸殘基之含有量為0~70質量%,以及(3)熔點為15℃以下者,且上述含氣泡之油中水型乳化油脂組合物之油相/水相比為99/1~30/70,水相中的水分含量為20~60質量%,上述乳化劑/上述食用油脂組合物之質量比為0.0001~0.055。 A water-based emulsified oil and fat composition for oil containing bubbles, comprising an edible fat or oil composition, water, an emulsifier, and a flavoring agent, wherein the edible fat and oil composition contains 1% by mass or more and 5% by mass or less based on the total amount of the fats and oils Dimercaptoglyceride, wherein the total content of palmitic acid residues and stearic acid residues in the (1) total fatty acid residue is 5 to 40% by mass, and (2) total fatty acid residues The content of the oleic acid residue in the medium is 0 to 70% by mass, and (3) the melting point is 15 ° C or less, and the oil phase/water ratio of the water-based emulsified oil and fat composition in the above-mentioned bubble-containing oil is 99/ 1 to 30/70, the water content in the aqueous phase is 20 to 60% by mass, and the mass ratio of the above emulsifier/the above edible fat and oil composition is 0.0001 to 0.055. 如請求項1之含氣泡之油中水型乳化油脂組合物,其中上述二醯基甘油酯之起源為食用動植物油脂。 The water-type emulsified oil and fat composition in the bubble-containing oil according to claim 1, wherein the diterpene glyceride is derived from edible animal and vegetable fats and oils. 如請求項1或2之含氣泡之油中水型乳化油脂組合物,其中上述二醯基甘油酯之起源為選自玉米油、大豆油、菜仔油及魚油中之至少一種。 The water-type emulsified oil-and-fat composition of the bubble-containing oil according to claim 1 or 2, wherein the origin of the above dimercaptoglyceride is at least one selected from the group consisting of corn oil, soybean oil, rape oil, and fish oil. 如請求項1之含氣泡之油中水型乳化油脂組合物,其中上述油脂中的80質量%至99質量%為三醯基甘油酯。 The water-type emulsified oil-fat composition in the bubble-containing oil according to claim 1, wherein 80% by mass to 99% by mass of the above-mentioned fat or oil is tridecyl glyceride. 如請求項1之含氣泡之油中水型乳化油脂組合物,其中上述油脂中全脂肪酸殘基中之飽和脂肪酸殘基之含有量為20質量%以上90質量%未滿。 The water-type emulsified oil-and-fat composition of the bubble-containing oil according to claim 1, wherein the content of the saturated fatty acid residue in the total fatty acid residue in the oil or fat is 20% by mass or more and 90% by mass or less. 如請求項1之含氣泡之油中水型乳化油脂組合物,其中上述乳化油脂組合物之油脂含有量為10質量%至60質量%。 The water-type emulsified oil-fat composition in the bubble-containing oil according to claim 1, wherein the emulsified oil-fat composition has a fat content of 10% by mass to 60% by mass. 如請求項6之含氣泡之油中水型乳化油脂組合物,其中乳化劑為選自單脂肪酸甘油酯、脂肪酸聚合甘油酯、脂肪酸蔗糖酯以及卵磷脂中之至少一種。 The water-type emulsified oil-and-fat composition of the bubble-containing oil of claim 6, wherein the emulsifier is at least one selected from the group consisting of monoglyceride, fatty acid glyceride, fatty acid sucrose, and lecithin. 如請求項1之含氣泡之油中水型乳化油脂組合物,其含有糖類作為風味劑的全部或一部。 The water-type emulsified fat or oil composition in the bubble-containing oil of claim 1, which contains all or a part of the flavoring agent. 如請求項8之含氣泡之油中水型乳化油脂組合物,其中上述乳化油脂組合物之糖濃度為10質量%至95質量%。 The water-type emulsified oil-fat composition in the bubble-containing oil according to claim 8, wherein the emulsified oil and fat composition has a sugar concentration of 10% by mass to 95% by mass. 如請求項1之含氣泡之油中水型乳化油脂組合物,其比重為0.3~0.9。 The water-type emulsified oil-and-fat composition of the bubble-containing oil of claim 1 has a specific gravity of 0.3 to 0.9. 如請求項1之含氣泡之油中水型乳化油脂組合物,其係用於奶油。The water-type emulsified oil and fat composition in the bubble-containing oil of claim 1, which is used for cream.
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