TWI414245B - Edible fat and oil composition - Google Patents

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

Edible oil composition

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

[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

[Disclosure of the Invention]

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.

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.

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.

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.

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.

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.

[To implement the best form of invention]

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.

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.

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.

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.

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.

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.).

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) a method of transesterification reaction of a mixture selected from at least one of edible animal and vegetable oils and glycerin.

(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.

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.

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.

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%.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

[Examples] [First Invention]

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) Foaming

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.

The price of casein = (the proportion before the case of mentification / the proportion after the case of sterilization) × 100

○: 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) (water holding capacity)

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.

Water absorption index = water absorption (mL) / oil composition quality (g)

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

(3) mouth dissolve

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.

○: Good △: Normal ×: Not good

(4) flavor

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.

○: Good △: Normal ×: Not good

(5) Appearance when stored (5 ° C)

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.

○: slippery and shiny △: slightly cracked surface ×: cracked surface, rough feeling

Examples 1, 2 and Comparative Examples 1 to 6

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.

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.

[Second invention]

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.

Foaming

(1) Evaluate the foaming property according to the criteria shown below

○: specific gravity of 0.80 or less Δ: specific gravity of 0.90 or less ×: specific gravity of 0.90 or more

(2) flavor

Twenty people in a special review group evaluated their flavor performance according to the criteria shown below.

○: Good △: Normal ×: Not good

(3) mouth dissolve

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.

○: Good △: Normal ×: Not good

Examples 3 to 5 and Comparative Examples 7 and 8

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).

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) 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

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.

[Industry use possibility]

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.

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)

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. The water-type emulsified oil and fat composition in the bubble-containing oil of claim 1, which is used for cream.