JPWO2013088971A1 - Oil and fat for foamable oil-in-water emulsion and foamable oil-in-water emulsion comprising the oil and fat - Google Patents

Abstract

[Problem] The trans fatty acid content is sufficiently reduced, the emulsification stability is high, and the whipping properties such as foaming and shape retention are good, making full use of the excellent mouth melting of lauric fats. Of a foamable oil-in-water emulsion having good freeze-thaw resistance and a method for producing the same. [Solution] Fats and oils for foaming oil-in-water emulsions comprising a mixed oil or fat having a specific type of triglyceride in a specific content, or a fatty acid having a specific HLB value and combined with the mixed oil or fat. It is achieved by the oil-and-fat composition for a foamable oil-in-water emulsion obtained by blending a specific amount of sucrose fatty acid ester and / or sorbitan fatty acid ester whose saturated amount is a saturated fatty acid.

Description

Related applications

  This application is an application accompanied by the priority claim of the Paris Convention based on the Japanese patent application 2011-275008. Therefore, this application includes all the matters disclosed in this Japanese patent application.

  The present invention relates to an oil and fat suitable for a raw material of a foamable oil-in-water emulsion that is mainly used as a foamable oil-in-water emulsion in the confectionery and bread-making regions. Furthermore, it is related with the foamable oil-in-water emulsion which uses this fats and oils.

  The cream as referred to in the Ministerial Ordinance such as milk has 100% milk fat in the cream, and the taste and meltability are so excellent that there is no substitute for it. However, on the other hand, there is a problem that a sudden increase in viscosity called solidification is likely to occur during transportation, and the end point width when whipping is short and difficult to handle, and it is also expensive. Currently, it is not a so-called whipped cream with 100% milk fat, but a type called compound cream combining milk fat and vegetable oil and fat, preservability and shape retention, in order to improve workability while utilizing the flavor. Various foamable oil-in-water emulsions are commercially available, such as what is called pure plant cream made only from vegetable oils and fats with an emphasis on cost.

  Vegetable oils and fats used in pure plant type foamable oil-in-water emulsions include coconut oil containing a large amount of lauric acid, a saturated fatty acid having 12 carbon atoms, lauric vegetable oils and fats such as palm kernel oil, and palm oil. , Rapeseed oil, soybean oil and the like, and vegetable oils and fats containing a large amount of fatty acids having 16 or more carbon atoms, hardened oils of these vegetable oils, fractionated oils, mixed oils thereof and the like. Foamable oil-in-water emulsions obtained using lauric fats and oils are very good for melting in the mouth, but the emulsification tends to be unstable, the end point width during whipping work is short, and the surface of the whipped cream tends to be rough. There was a problem. On the other hand, a foamable oil-in-water emulsion obtained by using lauric oil and a hardened oil of vegetable oil containing a large amount of fatty acids having 16 or more carbon atoms, such as palm oil, rapeseed oil, and soybean, dissolves in the mouth and stabilizes the emulsion. Have been widely distributed in the past (for example, refer to Patent Documents 1 to 3).

  However, in recent years, a theory has emerged that trans-fatty acids contained in hydrogenated oil are nutritionally unfavorable. In the United States, foods containing trans-fatty acids above a certain standard are required to be labeled, and so there has been a social demand to reduce the trans-fatty acid content of fat-containing foods. Therefore, it has come to be demanded to reduce the hardened oil of vegetable oils and fats containing trans fatty acids for the oils and fats used in the foamable oil-in-water emulsion.

  As the foamable oil-in-water emulsion substantially free of trans fatty acid, a type in which a lauric oil and a middle-melting fraction oil of palm oil are used in combination has been devised (see, for example, Patent Documents 4 and 5). . However, the foamable oil-in-water emulsion obtained by using lauric oil and palm oil with a medium melting point fractionation oil requires special attention to the balance of the oil and fat. In addition, since a subtle change in the cooling / aging process for precipitating oil crystals greatly affects the quality such as emulsification stability, strict process control is required. On the other hand, although quality improvement by using transesterification oil made from lauric fats and oils as a raw material oil has been tried (see, for example, Patent Document 6), the excellent melting of lauric fats and oils cannot be fully utilized. It was a thing.

  Therefore, there is no need for special process control in production, the trans fatty acid content is sufficiently reduced, and the emulsification stability is high, fully utilizing the excellent mouth melting of lauric fats, foaming properties, shape retention, etc. Development of a foamable oil-in-water emulsion having good whipping characteristics and good freezing and thawing resistance in a whipped state has been desired.

Japanese Patent Laid-Open No. 2-100646 JP-A-2-308766 Japanese Patent Laid-Open No. 11-9214 Japanese Patent Laid-Open No. 5-219887 JP-A-8-70807 JP-A-6-141808

  An object of the present invention is to provide fats and oils suitable for a raw material of a foamable oil-in-water emulsion mainly used in confectionery and bread making regions. In addition, another object of the present invention is that the use of the fats and oils does not require special process control in production, the trans fatty acid content is sufficiently reduced, and the excellent mouth melting of lauric fats and oils is fully utilized. Another object of the present invention is to provide a foamable oil-in-water emulsion having high emulsification stability, good whipping properties such as foamability and shape retention, and good freezing and thawing resistance in a whipped state.

  In order to solve the above-mentioned problems, the present inventors have intensively studied and found that the above-mentioned problems can be solved by using a mixed fat having a specific type of triglyceride in a specific content. It came.

That is, according to one aspect of the present invention,
25 to 60% by mass of the first triglyceride, 3 to 15% by mass of the second triglyceride, 3 to 40% by mass of the third triglyceride, and 0. It is a mixed fat containing 6% by mass or more and 10% by mass or less, and is composed of a mixed fat / fat whose content of saturated fatty acid is 60% by weight or more with respect to the total amount of fatty acids bound to all triglycerides in the mixed fat / oil. A foamable oil-in-water emulsion is provided.
However, the first triglyceride is a triglyceride in which the total number of carbon atoms of the fatty acid residues constituting the triglyceride is 36 to 38, and the second triglyceride is a total of 44 carbon atoms of the fatty acid residues constituting the triglyceride. The third triglyceride is a H2X type in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride. And the HX2-type triglyceride, and the fourth triglyceride is an HHH-type triglyceride in which a saturated fatty acid H having 16 to 24 carbon atoms is bound as a fatty acid residue constituting the triglyceride.

  According to a preferred aspect of the present invention, there is provided a fat and oil for a foamable oil-in-water emulsion, wherein the mixed fat contains 1% by mass or more and 10% by mass or less of the fourth triglyceride.

According to a preferred aspect of the present invention, the mixed fat / oil includes a first fat / oil containing 30% by mass or more of lauric acid in a constituent fatty acid of the fat / oil and a second fat / oil containing 50% by mass or more of the third triglyceride. And mixed with
The content of the first oil is 50% by mass to 93.9% by mass and the content of the second oil is 5% by mass to 45% by mass with respect to the total amount of the mixed oil. A foamable oil-in-water emulsion is provided.

  According to a preferred aspect of the present invention, the mixed oil / fat further comprises 0.1% by mass or more and 10% by mass or less of a third oil / fat containing 80% by mass or more of the fourth triglyceride. A fat for mold emulsion is provided.

  According to a preferred aspect of the present invention, the mixed fat / oil further contains 1% by mass or more and 30% by mass or less of a fourth oil / fat containing 25% by mass or more of the second triglyceride with respect to the total amount of triglycerides in the oil / fat. A foamable oil-in-water emulsion is provided.

According to another aspect of the present invention,
With respect to the total amount (100 parts by mass) of the mixed oil and fat,
A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid. The oil-fat composition for foamable oil-in-water emulsions which is a mixture obtained by mixing 0.01 parts by mass or more and 2 parts by mass or less is provided.

According to another aspect of the present invention,
A foamable oil-in-water emulsion comprising the oily fat for a foamable oil-in-water emulsion or an oil-fat composition for a foamable oil-in-water emulsion, and a food comprising the same Is provided.

According to another aspect of the present invention,
The above mixed fats and oils,
A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid; There is provided a method for producing an oil / fat composition for a foamable oil-in-water emulsion, comprising the step of mixing.

  By using the oil for foamable oil-in-water emulsions of the present invention, the trans fatty acid content is sufficiently reduced, the emulsion stability of lauric fats is fully utilized, the emulsion stability is high, and the foaming properties Further, it is possible to provide a foamable oil-in-water emulsion having good whipping characteristics such as shape retention and good freezing and thawing resistance in a whipped state. Moreover, since the aging process at the time of manufacture can be shortened by using the oil-fat composition for foamable oil-in-water emulsions of this invention, manufacturing efficiency can be raised.

It is a figure which shows the DSC curve of the fats and oils composition (Example 1-1) which added sucrose fatty acid ester (S-170) with respect to mixed fats and oils (Example 1) and mixed fats and oils (Example 1). It is a figure which shows the DSC curve of the fats and oils composition (Example 2-1) which added sorbitan fatty acid ester (S-320YN) with respect to mixed fats and oils (Example 2) and mixed fats and oils (Example 2). It is a figure which shows the DSC curve of the fats and oils composition (Example 4-1) which added sorbitan fatty acid ester (S-320YN) with respect to mixed fats and oils (Example 4) and mixed fats and oils (Example 4). It is a figure which shows the DSC curve of the fats and oils composition (Example 10-1) which added sorbitan fatty acid ester (S-320YN) with respect to mixed fats and oils (Example 10) and mixed fats and oils (Example 10).

Definitions In the present invention, triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded. In addition, the following is used as an abbreviation for the constituent fatty acid of triglyceride. H: saturated fatty acid having 16 to 24 carbon atoms, X: unsaturated fatty acid having 16 to 24 carbon atoms.

  The analysis of the triglyceride composition can be performed using a gas chromatographic method (according to AOCS Ce5-86) and a silver ion column-HPLC method (according to J. High Resol. Chromatogr., 18, 105-107 (1995)). Analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant). The iodine value is a value measured by the Wiis method according to the standard oil and fat analysis test method (2.3.4.1-1996).

  In the present invention, the saturated fatty acid H has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and further preferably 16 to 18 carbon atoms. When two or three saturated fatty acids H are bonded to the triglyceride molecule, the saturated fatty acids H may be the same saturated fatty acids or different saturated fatty acids. Specifically, examples of the saturated fatty acid H include palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). In addition, said numerical description is carbon number of a fatty acid.

  In the present invention, the unsaturated fatty acid X has 16 to 24 carbon atoms, preferably 16 to 22, more preferably 16 to 20, and further preferably 16 to 18 carbon atoms. Further, when two or three unsaturated fatty acids X are bonded to the triglyceride molecule, the unsaturated fatty acid U may be the same unsaturated fatty acid or a different unsaturated fatty acid. Specifically, unsaturated fatty acid X includes palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3). In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

I. Oils and fats for foamable oil-in-water emulsions In the present invention, fats and oils for foamable oil-in-water emulsions consist of mixed oils and fats described below.
1. The mixed fat / oil mixture has a first triglyceride to a fourth triglyceride. The mixed fat may further have a fifth triglyceride.

First triglyceride The first triglyceride has a total of 36 to 38 carbon atoms of fatty acid residues constituting the triglyceride. The content of the first triglyceride is 25% by mass or more and 60% by mass or less, preferably 30% by mass or more and 55% by mass or less, more preferably more than 35% by mass and 50% by mass with respect to the total amount of the mixed fats and oils. % Or less, more preferably 37 mass% or more and 45 mass% or less. The first triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the first triglyceride is contained in the above range, the foamable oil-in-water emulsion can be improved in mouth.

Second Triglyceride The second triglyceride has a total of 44 to 46 carbon atoms of fatty acid residues constituting the triglyceride. The content of the second triglyceride is 3% by mass or more and 15% by mass or less, preferably 5% by mass or more and 13% by mass or less, more preferably 7% by mass or more and 12% by mass or less, based on the total amount of the mixed fats and oils. It is. The second triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the second triglyceride is contained in the above range, the stability and whipability of the foamable oil-in-water emulsion can be improved.

3rd triglyceride 3rd triglyceride is H2X type and HX2 type which C16-24 saturated fatty acid H and C16-24 unsaturated fatty acid X couple | bonded as a fatty acid residue which comprises triglyceride. Triglyceride. In the H2X type and HX2 type triglycerides, the binding position of the fatty acid residue is not limited. For example, H2X type triglyceride refers to HXH type, HHX type and XHH type triglycerides. The saturated fatty acid H preferably has 16 to 18 carbon atoms, and the unsaturated fatty acid X preferably has 16 to 18 carbon atoms. According to a preferred embodiment, H2X type / HX2 type ≧ 0.7, preferably H2X type / HX2 type ≧ 1.0, more preferably H2X type / HX2 type ≧ 1.3, and the H2X type triglyceride is Among H2X types, HXH type / H2X type ≧ 0.3, preferably HXH type / H2X type ≧ 0.5, and more preferably HXH type / H2X type ≧ 0.7. The content of the third triglyceride is 3% by mass or more and 40% by mass or less, preferably 5% by mass or more and 30% by mass or less, more preferably 7% by mass or more and 25% by mass or less, based on the total amount of the mixed fats and oils. It is. The third triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the third triglyceride is contained in the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved.

Fourth Triglyceride The fourth triglyceride is an HHH type triglyceride in which a saturated fatty acid H having 16 to 24 carbon atoms is bound as a fatty acid residue constituting the triglyceride. The content of the fourth triglyceride is 0.6% by mass or more and 10% by mass or less, preferably 1% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 8% by mass with respect to the total amount of the mixed fats and oils. % Or less, more preferably 2% by mass or more and 6% by mass or less, and most preferably 2% by mass or more and 4% by mass or less. The fourth triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range. If the fourth triglyceride is contained in the above range, the emulsification stability and heat resistance of the foamable oil-in-water emulsion can be improved.

5th triglyceride The 5th triglyceride should just be other than the 1st triglyceride-the 4th triglyceride, and carbon number of the fatty acid residue which constitutes a triglyceride is not specifically limited. The content of the fifth triglyceride is 0% by mass or more and 68% by mass or less, preferably 5% by mass or more and 60% by mass or less, and more preferably 10% by mass or more and 50% by mass with respect to the total amount of the mixed fats and oils. % Or less. The fifth triglyceride may be a single type of triglyceride or a plurality of types of triglycerides. When a plurality of types are included, the total content may be within the above range.

Saturated fatty acid content In the present invention, the content of the saturated fatty acid in the mixed fat / oil is 60% by mass or more, preferably 70% by mass or more and 95% by mass with respect to the total amount of fatty acids bound to all triglycerides in the mixed fat / oil. Hereinafter, it is more preferably 80% by mass or more and 90% by mass or less. If content of a saturated fatty acid is about the said range, the whipping workability | operativity of a foamable oil-in-water emulsion can be made favorable.

Trans Fatty Acid Content According to a preferred embodiment of the present invention, the content of trans fatty acid in the mixed fat / oil is 5% by mass or less, preferably 3% by mass with respect to the total amount of fatty acids constituting all the triglycerides in the mixed fat / oil. % Or less, more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable.

  According to another preferred embodiment, the mixed fat / oil is formed by mixing the first fat / oil with the second fat / oil, and may further mix the third fat / oil and / or the fourth fat / oil. The fifth oil may be further mixed.

1st fats and oils 1st fats and oils are 30 mass% or more with respect to the total amount of the fatty acid couple | bonded with all the triglycerides in 1st fats and oils, Preferably it is 40 mass% or more, More preferably, it is 45 mass% More than 60 mass% is contained. If lauric acid is contained in the above range, the excellent mouth melting of lauric fats and oils can be fully utilized. Further, the content of the first fat is 50% by mass or more and 93.9% by mass or less, preferably 60% by mass or more and 93% by mass or less, more preferably 65% by mass or more and 90% by mass with respect to the total amount of the mixed fats and oils. % Or less. Examples of the first fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenating and / or fractionating them, for example, palm kernel oil, coconut oil, and processed by hydrogenating and / or fractionating them. Examples include oils and fats. In addition, as a 1st fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range. In particular, palm kernel stearin or hydrogenated oil thereof, which is a solid part obtained by fractionating palm kernel oil, is preferably 30% by mass to 90% by mass, more preferably 40% by mass to 85% by mass, and still more preferably 45% by mass. % To 80% by mass is preferably used. The palm kernel stearin or the hydrogenated oil thereof preferably contains 50% by mass or more and 60% by mass or less of lauric acid with respect to the total amount of fatty acids bound to all the triglycerides in the fat.

2nd fats and oils The 2nd fats and oils are H2X type and HX2 in which the saturated fatty acid H having 16 to 24 carbon atoms and the unsaturated fatty acid X having 16 to 24 carbon atoms are bonded to the total amount of triglyceride in the second fat and oil. Type triglyceride (total of H2X type and HX2 type) (third triglyceride) is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more and 100% by mass or less. Here, in the H2X type and HX2 type triglycerides, the binding position of the fatty acid residue is not limited, and for example, the H2X type triglyceride indicates HXH type, HHX type and XHH type triglycerides. The saturated fatty acid H preferably has 16 to 18 carbon atoms, and the unsaturated fatty acid X preferably has 16 to 18 carbon atoms. According to a preferred embodiment, H2X type / HX2 type ≧ 0.7, preferably H2X type / HX2 type ≧ 1.0, more preferably H2X type / HX2 type ≧ 1.3, and the H2X type triglyceride is Among H2X types, HXH type / H2X type ≧ 0.3, preferably HXH type / H2X type ≧ 0.5, and more preferably HXH type / H2X type ≧ 0.7. If H2X type and HX2 type triglycerides having a specific configuration are contained in the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved. Further, the content of the second fat / oil is 5% by mass or more and 45% by mass or less, preferably 5% by mass or more and 40% by mass or less, more preferably 10% by mass or more and 35% by mass or less with respect to the total amount of the mixed fat / oil. It is. As the second fats and oils, edible fats and oils (animal and vegetable fats and oils) and processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, for example, a middle melting point obtained by fractionating palm oil Part (iodine value 32 or more and 48 or less). According to another aspect, the second fat is preferably a transesterified oil having a palm fraction low melting point (iodine value of 50 or more and 80 or less). In addition, as a 2nd fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

3rd fats and oils 3rd fats and oils are HHH type triglycerides (4th of which the saturated fatty acid H of 16-24 carbon atoms couple | bonded as a fatty acid residue which comprises triglycerides with respect to the triglyceride whole quantity in 3rd fats and oils. Triglyceride) is contained in an amount of 80% by mass or more, preferably 90% by mass or more and 100% by mass or less. If the HHH type triglyceride is contained in the above range, the emulsification stability and heat resistance of the foamable oil-in-water emulsion can be improved. The content of the third fat / oil is 0.1% by mass or more and 10% by mass or less, preferably 0.5% by mass or more and 7% by mass or less, more preferably 1% by mass or more with respect to the total amount of the mixed fats and oils. 5% by mass or less. The third fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, such as soybean oil, rapeseed oil, corn oil, sunflower Examples include extremely hardened oils such as oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm oil, olive oil, peanut oil, linseed oil, shiso oil, sesame oil, beef tallow, lard, and fish oil. The extremely hardened oil is a fat obtained by hardening (hydrogenating) the above fat to an iodine value of 10 or less. The iodine value of the extremely hardened oil is preferably 5 or less, and more preferably 0 to 2. In addition, as a 3rd fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

4th fats and oils The 4th fats and oils are 25 masses of triglycerides (2nd triglycerides) whose total of carbon number of the fatty acid residue which comprises a triglyceride is 44-46 with respect to the total amount of triglycerides in 4th fats and oils. % Or more. The fourth fat is a fat (fat A) containing 30% by mass or more of lauric acid with respect to the total amount of fatty acid bound to all triglycerides in the fat, and a total amount of fatty acids bound to all triglycerides in the fat. On the other hand, it is preferable that it is transesterification oil with the fats and oils (fat B) containing a C16-24 fatty acid 90 mass% or more. In the transesterified oil, fat A and fat B are mixed in a mass ratio, preferably 2: 8 to 8: 2, more preferably 3: 7 to 7: 3, and further preferably 4: 6 to 6: 4. It is preferable that the mixed oil is a transesterified oil. If the mixing mass ratio of fats and oils A and fats and oils B is about the above range, the stability and whipping property of the foamable oil-in-water emulsion can be improved. The content of the fourth fat is 1% by mass to 30% by mass, preferably 3% by mass to 25% by mass, and more preferably 5% by mass to 20% by mass with respect to the total amount of the mixed fat / oil. It is. As the fourth fats and oils, edible fats and oils (animal and vegetable fats and oils) and transesterified fats and oils of processed fats obtained by hydrogenation and / or fractionation thereof, for example, transesterified fats and oils of a mixed oil of palm kernel oil and palm oil, and palm kernels are obtained. Examples include transesterified oils and fats of mixed oils of extremely hardened oil and palm extremely hardened oil. In addition, as 4th fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

5th fats and oils 5th fats and oils should just be other than 1st fats and oils and 4th fats and oils, and carbon number of the fatty acid couple | bonded with the triglyceride in 5th fats and oils is not specifically limited. The content of the fifth fat / oil is 20% by weight or less, preferably 15% by weight or less, more preferably 0% by weight or more and 10% by weight or less, based on the total amount of the mixed fat / oil. The fifth fats and oils include edible fats and oils (animal and vegetable fats and oils) and processed fats and oils obtained by hydrogenation and / or fractionation thereof, such as rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, olive oil, and sesame oil. Cottonseed oil, milk fat, butter and the like. In particular, fats and oils containing 70% by mass or more of unsaturated fatty acids (X) having 16 to 24 carbon atoms are preferred with respect to the total amount of fatty acids bound to all triglycerides in the fats and oils. In addition, as 5th fats and oils, a single kind of fats and oils may be used independently, and several types of fats and oils may be used together. When using together, the total content should just be in the said range.

II. Oil and fat composition for foamable oil-in-water emulsion In the present invention, the oil and fat composition comprises the above-mentioned mixed oil and fat and a sucrose fatty acid ester and / or a sorbitan fatty acid ester. The oil and fat composition may further contain oil-soluble components such as fragrances and food emulsifiers. The food emulsifier is an emulsifier other than sucrose fatty acid ester and sorbitan fatty acid ester, and examples thereof include glycerin fatty acid ester, polyglycerin fatty acid ester, polysorbate, and lecithin.
In the present invention, the oil and fat composition is a mixture in which 0.01 to 2 parts by mass of sucrose fatty acid ester and / or sorbitan fatty acid ester are mixed with 100 parts by mass of the mixed oil and fat. When the above other oil-soluble components are included, it is preferably 5 parts by mass or less, preferably 3 parts by mass or less, including sucrose fatty acid ester and / or sorbitan fatty acid ester, with respect to 100 parts by mass of the mixed oil and fat. Is more preferable.

1. Sucrose fatty acid ester In the present invention, the sucrose fatty acid ester has an HLB value of 0 or more and 4 or less, preferably 0.5 or more and 3.5 or less, more preferably more than 1 and less than 3, and further preferably 1.5 or more and 2. Use 5 or less. Moreover, content of sucrose fatty acid ester is 0.01 mass part or more and 2 mass parts or less with respect to the whole quantity (100 mass parts) of mixed fats and oils, Preferably it is 0.02 mass part or more and 1.0 mass part or less, More preferably 0.05 parts by mass or more and 0.5 parts by mass or less, further preferably 0.07 parts by mass or more and 0.5 parts by mass or less, and still more preferably 0.1 parts by mass or more and 0.5 parts by mass or less. . By adding sucrose fatty acid ester to the mixed fat with the above-mentioned content, the foaming oil-in-water emulsion has high emulsification stability and can improve whipping characteristics such as foaming and shape retention. it can. Furthermore, aging time can be shortened more by making content of sucrose fatty acid ester 0.07 mass part or more. Further, when the HLB value is 1.5 or more and 2.5 or less, the amount of sucrose fatty acid ester added can be reduced, and the aging time can be further shortened.

  In the present invention, as the fatty acid of the sucrose fatty acid ester, either an unsaturated fatty acid or a saturated fatty acid can be used. Examples of the unsaturated fatty acid include oleic acid, linoleic acid, linolenic acid, and erucic acid. Examples of saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid. In addition, you may use these fatty acids independently, and may mix them. When stearic acid is used as the fatty acid, the aging time can be further shortened. Moreover, according to another preferable aspect, what sucrose fatty acid ester couple | bonded 60% or more of saturated fatty acid is preferable.

2. Sorbitan fatty acid ester In the present invention, a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, preferably 3.7 or more and 6.0 or less, more preferably 4.0 or more and 5.5 or less. . In the sorbitan fatty acid ester, 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass or more of the fatty acid to be bonded is a saturated fatty acid. Furthermore, content of sorbitan fatty acid ester is 0.01 mass part or more and 2 mass parts or less with respect to whole quantity (100 mass parts) of mixed fats and oils, Preferably it is 0.02 mass part or more and 1.0 mass part or less. Preferably they are 0.05 mass part or more and 0.5 mass part or less, More preferably, they are 0.07 mass part or more and 0.5 mass part or less, More preferably, they are 0.1 mass part or more and 0.5 mass part or less. By adding sorbitan fatty acid ester to the oil and fat composition with the above-mentioned content, the foaming oil-in-water emulsion has high emulsification stability and can improve whipping properties such as foamability and shape retention. it can. Furthermore, aging time can be shortened more by making content of sorbitan fatty acid ester 0.07 mass part or more. Moreover, since the HLB value is 3.5 or more and 6.5 or less and 80% by mass or more of the fatty acids to be bonded is a saturated fatty acid, the amount of sorbitan fatty acid ester added can be reduced, and the aging time can be further increased. It can be shortened.

  According to a preferred embodiment of the present invention, the saturated fatty acid used in the sorbitan fatty acid ester includes lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid, preferably stearic acid, palmitic acid, and behenic acid. One or more selected from the group consisting of acids, more preferably one or more selected from the group consisting of stearic acid and palmitic acid. These fatty acids may be used alone or in combination. When stearic acid and palmitic acid are used as the fatty acid, the aging time can be further shortened.

3. Characteristics of the oil / fat composition for a foamable oil-in-water emulsion The oil / fat composition for a foamable oil-in-water emulsion of the present invention is a calorific value displacement generated during a phase transition (melting / solidification) between a liquid phase and a solid phase. It has a characteristic (endothermic / exothermic), and when measured using a differential scanning calorimetry (METTLER TOLEDO DSC1) apparatus, it should have a specific transition heat curve (DSC curve). According to a preferred embodiment, when the oil / fat composition is cooled at a cooling rate of −5 ° C./min from a molten state (for example, 60 ° C., preferably 60 ° C. or more and 80 ° C. or less), the cooling reaches 7 ° C. The amount of generated heat is 60% or more, preferably 70% or more with respect to the total amount of generated heat. According to a more preferred embodiment, the amount of heat generated until the cooling reaches 10 ° C. is 45% or more, preferably 60% or more, more preferably 70% or more with respect to the total heat generation amount. If the amount of heat generated until the cooling reaches 7 ° C. or 10 ° C. is about the above level, when the foamable oil-in-water emulsion is produced, the time required for cooling is shortened and the aging process is shortened. Can improve costs.

  According to another preferred embodiment, the peak top temperature of the calorific value is 7 in the DSC curve of the foamable oil-in-water emulsion composition when cooled from the molten state at a cooling rate of −5 ° C./min. It is preferable that the temperature is at least 10 ° C, preferably at least 10 ° C, more preferably at least 12 ° C, and even more preferably at least 14 ° C but no more than 20 ° C. If the peak top temperature of the calorific value is about the above, when a foamable oil-in-water emulsion is produced, the time required for cooling can be shortened, the aging process can be shortened, and the cost can be improved.

III. Production method of oil-fat composition for foamable oil-in-water emulsion According to a preferred embodiment of the present invention, the oil-fat composition for foamable oil-in-water emulsion dissolves the above-mentioned mixed oil and fat, and sucrose fatty acid ester. In addition, the sorbitan fatty acid ester and, if necessary, the oil-soluble component can be produced by uniformly dispersing and dissolving by a known method. Moreover, according to the other preferable aspect, the oil-and-fat composition for foamable oil-in-water emulsions melt | dissolves and mixes 1st fats and oils and 2nd fats and oils, sucrose fatty acid ester and / or sorbitan It can be produced by uniformly dispersing and dissolving the fatty acid ester by a known method. Preferably 3rd-5th fats and oil-soluble components may be further mixed as needed. In addition, sucrose fatty acid ester and / or sorbitan fatty acid ester are 0.01 mass part or more and 2 mass parts or less with respect to whole quantity (100 mass parts) of said mixed fats and oils, Preferably they are 0.02 mass part or more and 1.0. Parts by mass or less, more preferably 0.05 parts by mass or more and 0.5 parts by mass or less, further preferably 0.07 parts by mass or more and 0.5 parts by mass or less, and even more preferably 0.1 parts by mass or more and 0.5 parts by mass or less. It is better to mix the following parts. In particular, by adjusting the content of sucrose fatty acid ester and / or sorbitan fatty acid ester to 0.07 parts by mass or more, the oil-and-fat composition for a foamable oil-in-water emulsion is adjusted to have a specific DSC curve. be able to.

IV. Foamable oil-in-water emulsion According to a preferred embodiment of the present invention, the foamable oil-in-water emulsion comprises the above oil / fat for foamable oil-in-water emulsion or oil / fat for foamable oil-in-water emulsion. The composition is contained in the oil phase. The foamable oil-in-water emulsion contains the above oil / fat for foamable oil-in-water emulsion or the oil / fat composition for foamable oil-in-water emulsion, water, and other components. Other components include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, saccharides (including starch and its degradation products) commonly used in foamable oil-in-water emulsions. , Stabilizers, antioxidants, and dyes. The blending amount of the oil / fat for foamable oil-in-water emulsion or the oil / fat composition for foamable oil-in-water emulsion in the foamable oil-in-water emulsion is from 15% by mass to 50% by mass, preferably 20%. It is at least 40% by mass and more preferably at least 25% by mass and at most 35% by mass. The blending amount of water is 20% by mass or more and 80% by mass or less, preferably 30% by mass or more and 75% by mass or less, and more preferably 40% by mass or more and 70% by mass or less. The blending amount of the other components is from 0.1% by mass to 65% by mass, preferably from 0.1% by mass to 50% by mass, and more preferably from 0.1% by mass to 35% by mass.

Applications The foamable oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and cooking edible cream. Examples of foods using the foamable oil-in-water emulsion of the present invention include chilled desserts using Japanese whipped cream and Japanese and Western confectionery.

V. Production Method of Foamable Oil-in-Water Emulsion A known method can be used for the production method of the foamable oil-in-water emulsion of the present invention. As an example, the oil / fat for a foamable oil-in-water emulsion or the oil / fat composition for a foamable oil-in-water emulsion of the present invention is melted, and other oil-soluble components are dissolved or dispersed to prepare an oil phase. To do. On the other hand, an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily. Moreover, it can also sterilize as needed. The homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. . After the homogenization treatment, it is preferable to take cooling and aging steps. In the production method of the present invention, by using a foamable oil-in-water emulsion containing the above sucrose fatty acid ester and / or sorbitan fatty acid ester in the oil phase within the above range, a cooling step (aging) during the production step is used. Process) can be shortened.

  When the foamable oil-in-water emulsion of the present invention contains milk fat, it can be produced by preparing an oil phase containing milk fat such as butter, butter oil, or prepared oil and emulsifying together with the water phase. it can. Also, blending a fresh cream (a cream produced only from milk fat) into the aqueous phase, and further emulsifying the aqueous phase and the oil phase containing the oil / fat composition for a foamable oil-in-water emulsion of the present invention. But it can be manufactured. Furthermore, it can also manufacture by mixing fresh cream with the foamable oil-in-water emulsion of this invention.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is limited to the content of the following Examples, and is not interpreted.

I. Manufacture of fats and oils for foamable oil-in-water emulsions The oil-and- fat raw materials were mixed in the formulations shown in Tables 1 and 2 to produce the oils and fats for foamable oil-in-water emulsions of Examples 1-12.

The oil and fat raw materials used for the production of the oil and fat for a foamable oil-in-water emulsion (mixed oil and fat) are as follows.
1st fat and oil and palm kernel stearin (Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 49.3% by mass, total carbon number 44-46 is 9.0% by mass, lauric acid 54.9 Mass%, H2X type and HX2 type triglyceride 0.3 mass%, HHH type triglyceride 0.5 mass%, saturated fatty acid 92.7 mass%, trans fatty acid 0 mass%, iodine value 7)
-Palm kernel stearin extremely hardened oil (manufactured by Nissin Oilio Group Co., Ltd., total carbon number 36-38 is 50.3% by mass, total carbon number 44-46 is 8.8% by mass, lauric acid 54.7% by mass %, H2X type and HX2 type triglyceride 0% by mass, HHH type triglyceride 1.4% by mass, saturated fatty acid 100% by mass, trans fatty acid 0% by mass, iodine value 1 or less)
Palm kernel oil (manufactured by Nisshin Oillio Group, total carbon number 36-38 is 37.4% by mass, total carbon number 44-46 is 12.1% by mass, lauric acid 47.1% by mass, H2X type HX2 type triglyceride 3.1% by mass, HHH type triglyceride 1.0% by mass, saturated fatty acid 80.5% by mass, trans fatty acid 0.1% by mass, iodine value 19)
Palm oil (manufactured by Nisshin Oillio Group, total carbon number 36-38 is 36.0% by mass, total carbon number 44-46 is 6.9% by mass, lauric acid 47.9% by mass, H2X type and HX2 type triglyceride 1.7% by mass, HHH type triglyceride 0.2% by mass, saturated fatty acid 91.6% by mass, trans fatty acid 0.0% by mass, iodine value 8)
Second melting point of oil / fat / palm (manufactured by Nisshin Oillio Group, total mass 36-38 is 0% by mass, total carbon number 44-46 is 0.6% by mass, lauric acid 0.2% by mass H2X type and HX2 type triglyceride 92.7% by mass, HHH type triglyceride 1.8% by mass, saturated fatty acid 55.0% by mass, trans fatty acid 0.5% by mass, iodine value 45, H2X type triglyceride 70.0% by mass %, HXH type triglyceride 59.9% by mass)
-Transesterified oil 1 (Random transesterified oil of palm olein, manufactured by Nisshin Oilio Group Co., Ltd., total carbon number 36-38 is 0 mass%, total carbon number 44-46 is 1.0 mass%, lauric acid 0.2% by mass, H2X type and HX2 type triglyceride 70.7% by mass, HHH type triglyceride 10.7% by mass, saturated fatty acid 46.8% by mass, trans fatty acid 0.5% by mass, iodine value 56, H2X type (36.5% by mass of triglyceride, 12.2% by mass of HXH type triglyceride)
3rd fat and oil , palm extremely hardened oil (Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 0 mass%, total carbon number 44-46 is 0.8 mass%, lauric acid 0.2 mass %, H2X type and HX2 type triglyceride 0% by mass, HHH type triglyceride 94.3% by mass, saturated fatty acid 99.0% by mass, trans fatty acid 0% by mass, iodine value less than 1)
4th fat and oil / transesterified oil 2 (Random transesterified oil of 50 parts by mass of palm stearin extremely hardened oil and 50 parts by weight of palm kernel olein extremely hardened oil, Nisshin Oillio Group, in-house manufactured product, total carbon The number 36 to 38 is 7.8% by mass, the total number of carbon atoms 44 to 46 is 29.5% by mass, lauric acid 20.3% by mass, H2X type and HX2 type triglycerides 1.2% by mass, HHH type triglycerides 36. 3 mass%, saturated fatty acid 98.5 mass%, trans fatty acid 0 mass%, iodine value 2)
-Transesterified oil 3 (random transesterified oil of mixed oil of 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil, Nisshin Oillio Group in-house manufactured product, total carbon number 36-38 is 5.8% by mass , Total carbon number 44-46 is 30.2 mass%, lauric acid 18.8 mass%, H2X type and HX2 type triglyceride 22.4 mass%, HHH type triglyceride 4.1 mass%, saturated fatty acid 62.6 mass% %, Trans fatty acid 0.5% by mass, iodine value 39, H2X type triglyceride 15.3% by mass, HXH type triglyceride 5.1% by mass)
Fifth fat / rapeseed oil (manufactured by Nissin Oilio Group, total carbon number 36-38 is 0% by mass, total carbon number 44-46 is 0% by mass, lauric acid 0% by mass, H2X type and HX2 type 15.6 mass% of triglyceride, HHH type triglyceride 0 mass%, saturated fatty acid 6.8 mass%, trans fatty acid 1.5 mass%, iodine value 114, H2X type triglyceride 0 mass%)

II. Analysis of oil and fat for foamable oil-in-water emulsion The following analyzes were performed about the oil and fat for foamable oil-in-water emulsions of Examples 1-12 shown in Tables 1 and 2 (mixed fats and oils).

1. For triglycerides contained in triglyceride levels mixing oil, triglycerides of the total number of carbon atoms of the fatty acid residues constituting the triglyceride (1) total carbon number of the triglyceride content of 36 to 38 (2) total carbon number of 44 to 46 , (3) H2X type and HX2 type triglyceride amounts, and (4) HHH type triglyceride amounts were measured by gas chromatography (AOCS Ce5-86 compliant, measuring device: Agilent Technologies 6890).

2. Saturated fatty acid content About the amount of saturated fatty acids contained in the mixed fat and oil, the fatty acid composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant, measuring device: HEWLETT PACKARD HP6890).

3. Trans fatty acid content About the amount of trans fatty acid contained in the mixed fat and oil, the fatty acid composition was measured by a gas chromatograph method (AOCS Ce1f-96 compliant, measuring apparatus: HEWLETT PACKARD HP6890).

  Table 1 shows the composition and analysis value (% by mass) of the mixed fats and oils (Examples 1 to 6) produced above.

  Table 2 shows the composition and analysis value (% by mass) of the mixed fats and oils (Examples 7 to 12) produced above.

III. Production of foamable oil-in-water emulsion I
An oil phase was prepared by dissolving and dispersing 0.31 parts by mass of an oil-soluble emulsifier (lecithin, P-100) in 30.0 parts by mass of the mixed fats and oils of Examples 1 to 12. At the same time, 6.4 parts by mass of skim milk powder, 0.22 parts by mass of sodium phosphate, 0.06 parts by mass of a gum preparation, and 0.07 parts by mass of a water-soluble emulsifier (S-1170) Was dissolved and dispersed to prepare an aqueous phase. Next, the oil phase was added to the aqueous phase, pre-emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C., and homogenized under a pressure of 6.0 MPa after the pre-emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes, and the mixture was cooled to about 10 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours to obtain foamable oil-in-water emulsions of Examples 13 to 24. In Examples 13 to 24, the total amount of blending was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained.

Various emulsifiers used for the production of the foamable oil-in-water emulsion are as follows.
・ Lecithin: Soy lecithin (Product name: Lecithin DX, manufactured by Nisshin Oillio Group, Inc.)
-P-100: saturated fatty acid monoglyceride (trade name: Emulgie P-100, manufactured by Riken Vitamin Co., Ltd.)
S-1170: Sucrose fatty acid ester (trade name: Ryoto sugar ester S-1170, Mitsubishi Chemical Foods, HLB value: 11, bound fatty acid: 70% stearic acid)

IV. Analysis and evaluation of foamable oil-in-water emulsions I
The following analyzes and evaluations were performed for the foamable oil-in-water emulsions of Examples 13 to 24, respectively. The results are shown in Tables 3 and 4.

1. Emulsification stability Each foamable oil-in-water emulsion was weighed in a 100 ml beaker and the product temperature was adjusted to 20 ° C. Using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R attached to the tip), the foamable oil-in-water emulsion is solidified and thickened (so-called bottling). ) Was measured. The longer the time until the foamable oil-in-water emulsion is solidified and thickened, the higher the emulsion stability.
Evaluation criteria Evaluation ◎: 20 minutes or more Evaluation ○: 10 minutes or more and less than 20 minutes Evaluation △: 5 minutes or more and less than 10 minutes Evaluation x: Less than 5 minutes

2. 500 g of each whipping foamable oil-in-water emulsion was weighed, and the product temperature was adjusted to 5 to 10 ° C. 35 g of sugar was added, and the mixture was whipped up to 8 minutes at a medium speed of 2 (about 120 rpm) using a Hobart mixer (made by Hobart Japan), and then whipped up to 10 minutes by hand. The time taken for 10 minutes to stand was measured.
Evaluation criteria Evaluation ◎: 4 minutes or more and less than 7 minutes Evaluation ○: 7 minutes or more and less than 10 minutes Evaluation △: Less than 4 minutes Evaluation ×: 10 minutes or more

3. Each of the foamable oil-in-water emulsions that had been placed in the mouth for 10 minutes was eaten and evaluated according to the following evaluation criteria.
Evaluation criteria Evaluation A: Very good.
Evaluation (circle): It was favorable.
Evaluation Δ: Normal.
Evaluation x: It was bad.

4). Each foamable oil-in-water emulsion having a shape retention of 10 minutes was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the change in shape when allowed to stand was observed. The standing conditions were evaluated in two ways: (1) standing at 5 ° C. for 24 hours, and (2) standing at −18 ° C. for 24 hours (observation after thawing).
Evaluation criteria Evaluation A: Very good. The foamable oil-in-water emulsion after standing was not deformed.
Evaluation (circle): It was favorable. The foamable oil-in-water emulsion after standing was hardly deformed.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing was somewhat deformed.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was deformed.

5. Each foamable oil-in-water emulsion that had been separated for 10 minutes was squeezed out with a squeeze bag with a flower-shaped mouthpiece, and the water separation state was observed when left standing. The standing conditions were evaluated in two ways: (1) standing at 5 ° C. for 24 hours, and (2) standing at −18 ° C. for 24 hours (observation after thawing).
Evaluation criteria Evaluation A: Very good. Remove the foamable oil-in-water emulsion after standing.
It wasn't.
Evaluation (circle): It was favorable. Most foamable oil-in-water emulsions after standing
I did not.
Evaluation Δ: Normal. The foamable oil-in-water emulsion after standing
It was.
Evaluation x: It was bad. The foamable oil-in-water emulsion after standing was water-separated.

  Table 3 shows the evaluation results of the foamable oil-in-water emulsions (Examples 13 to 18) produced above.

  Table 4 shows the evaluation results of the foamable oil-in-water emulsion produced above (Examples 19 to 24).

V. Oil / fat composition in which 0.3 part by mass of sucrose fatty acid ester (S-270) is added to 100 parts by mass of mixed oil / fat in Example 1 of addition of sucrose fatty acid ester and / or sorbitan fatty acid ester (Example 1-1) ), An oil / fat composition (Example 2-1) in which 0.3 part by mass of sorbitan fatty acid ester (S-320YN) is added to 100 parts by mass of the mixed oil / fat in Example 2, and 100 parts by mass of the mixed oil / fat in Example 4. The sorbitan fatty acid ester (S-320YN) is 0 with respect to 100 parts by weight of the oil / fat composition (Example 4-1) to which 0.3 part by mass of sorbitan fatty acid ester (S-320YN) is added. An oil composition (Example 10-1) added with 3 parts by mass was produced. About these fats and oils compositions, the calorimetric displacement generated at the time of phase transition when cooled at a cooling rate of −5 ° C./min from the melted state is measured by a differential scanning calorimetry (DSC) apparatus (DSC1 of METTTLER TOLEDO), A DSC curve was obtained. The results are shown in FIGS. 1 to 3, the shaded portion is the amount of heat generated up to 10 ° C., and in FIG. 4 the shaded portion is the amount of heat generated up to 7 ° C.
・ S-270 (trade name: Ryoto Sugar Ester S-270, Mitsubishi Chemical Foods, Inc., HLB value: 2, bound fatty acid: 70% by mass of stearic acid)
・ S-320YN (trade name: Poem S-320YN, manufactured by Riken Vitamin Co., Ltd., HLB value: 4.2, combined fatty acid: 90% by mass or more in total of stearic acid and palmitic acid)

  1 to 3, the addition of sucrose fatty acid ester and sorbitan fatty acid ester resulted in a calorific value up to 10 ° C / total calorific value (%) of 70% or more, and crystallization during cooling progressed rapidly, cooling A process (aging process) can be shortened. In addition, as shown in FIG. 4, the addition of sorbitan fatty acid ester resulted in a calorific value up to 7 ° C./total calorific value (%) of 70% or more, and crystallization during cooling proceeded rapidly, cooling process (aging process) Can be shortened.

(Preparation of mixed fat and oil composition)
Mixed fat / oil comprising 40% by mass of palm kernel stearin extremely hardened oil, 40% by mass of palm kernel oil, and 20% by mass of melting point of palm (Example 25: triglyceride having a saturated fatty acid amount of 83.2% by mass and a total carbon number of 36 to 38) 35.1% by mass, 8.5% by mass of triglyceride having a total carbon number of 44 to 46, 19.8% by mass of H2X type and HX2 type triglyceride, and 1.3% by mass of HHH type triglyceride). Then, an oil / fat composition (Example 25-1) in which 0.3 part by mass of sorbitan fatty acid ester (S-320YN) was added to 100 parts by mass of the mixed oil / fat was prepared.

VI. Production of foamable oil-in-water emulsion II
Oil-soluble emulsifier 0.34 parts by mass (lecithin, P-100) in 31.7 parts by mass of the oil and fat compositions of Example 1-1, Example 2-1, Example 4-1, Example 10-1, and Example 25-1. ) Was dissolved and dispersed to prepare an oil phase. At the same time, in 62.78 parts by mass of water, 4.8 parts by mass of skim milk powder, 0.22 parts by mass of sodium phosphate, 0.06 parts by mass of a gum preparation, and 0.10 parts by mass of a water-soluble emulsifier (S-1170) Was dissolved and dispersed to prepare an aqueous phase. Next, the oil phase was added to the aqueous phase, pre-emulsified with a homomixer while adjusting the temperature to 60 to 70 ° C., and homogenized under a pressure of 6.0 MPa after the pre-emulsification. Thereafter, batch sterilization was performed at 85 ° C. for 15 minutes and the mixture was cooled to about 10 ° C. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours to obtain a foamable oil-in-water emulsion of Examples 26 to 30. In Examples 25 to 27, the total amount of blending was 3 kg, and finally 2.5 kg of a foamable oil-in-water emulsion was obtained. The emulsifier used was the same as in Production I of a foamable oil-in-water emulsion.

VII. Analysis and evaluation of foamable oil-in-water emulsions II
The foamable oil-in-water emulsions of Examples 26 to 30 were analyzed and evaluated in the same manner as the analysis / evaluation I of the foamable oil-in-water emulsion. The results are shown in Table 5.

  Table 5 shows the evaluation results of the foamable oil-in-water emulsion produced above (Examples 26 to 30).

Claims (9)

25% by mass to 60% by mass of the first triglyceride, 3% by mass to 15% by mass of the second triglyceride, 3% by mass to 40% by mass of the third triglyceride, and the fourth triglyceride In a foamable oil-in-water emulsion comprising a mixed oil containing 0.6% by mass or more and 10% by mass or less, saturated with respect to the total amount of fatty acids bound to all triglycerides in the mixed oil Oils and fats for a foamable oil-in-water emulsion, wherein the fatty acid content is 60% by mass or more.
However,
First triglyceride: triglyceride in which the total carbon number of fatty acid residues constituting the triglyceride is 36 to 38 second triglyceride: triglyceride in which the total carbon number of the fatty acid residues constituting the triglyceride is 44 to 46 Triglycerides: H2X type and HX2 type triglycerides in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride Fourth triglyceride: triglyceride HHH type triglyceride in which a saturated fatty acid H having 16 to 24 carbon atoms is bound as a fatty acid residue constituting   2. The oil / fat for a foamable oil-in-water emulsion according to claim 1, wherein the mixed fat / oil contains 1% by mass to 10% by mass of the fourth triglyceride. The mixed fat / oil is a mixture of the first fat / oil containing 30% by mass or more of lauric acid in the constituent fatty acid of the fat / oil and the second fat / oil containing 50% by mass or more of the third triglyceride,
The content of the first oil is 50% by mass to 93.9% by mass and the content of the second oil is 5% by mass to 45% by mass with respect to the total amount of the mixed oil. The oil and fat for a foamable oil-in-water emulsion according to claim 1.   The foamable oil-in-water emulsion according to claim 3, wherein the mixed fat / oil further contains 0.1% by weight to 10% by weight of a third fat / oil containing 80% by weight or more of the fourth triglyceride. Oils and fats.   The said mixed fats and oils further contain 1 to 30 mass% of 4th fats and oils containing 25 mass% or more of 2nd triglycerides with respect to the triglyceride whole quantity in fats and oils. Oils for foaming oil-in-water emulsions. With respect to the total amount (100 parts by mass) of the mixed fat and oil according to any one of claims 1 to 5.
A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid. The oil-fat composition for foamable oil-in-water emulsions which is a mixture which mixed 0.01 mass part or more and 2 mass parts or less.   The oil phase for a foamable oil-in-water emulsion according to any one of claims 1 to 5 or the oil or fat composition for a foamable oil-in-water emulsion according to claim 6 is contained in an oil phase. A foamable oil-in-water emulsion.   A food comprising the foamable oil-in-water emulsion according to claim 7. 25% by mass to 60% by mass of the first triglyceride, 5% by mass to 15% by mass of the second triglyceride, 5% by mass to 40% by mass of the third triglyceride, and the fourth triglyceride In which the content of saturated fatty acid is 60% by mass or more with respect to the total amount of fatty acids bound to all triglycerides in the mixed oil / fat. Oils and fats,
A sucrose fatty acid ester having an HLB value of 0 or more and 4 or less, and / or a sorbitan fatty acid ester having an HLB value of 3.5 or more and 6.5 or less, and 80% by mass or more of the combined fatty acids being a saturated fatty acid; The manufacturing method of the oil-fat composition for foamable oil-in-water emulsions which comprises the process of mixing.
However,
First triglyceride: triglyceride in which the total carbon number of fatty acid residues constituting the triglyceride is 36 to 38 second triglyceride: triglyceride in which the total carbon number of the fatty acid residues constituting the triglyceride is 44 to 46 Triglycerides: H2X type and HX2 type triglycerides in which a saturated fatty acid H having 16 to 24 carbon atoms and an unsaturated fatty acid X having 16 to 24 carbon atoms are combined as a fatty acid residue constituting the triglyceride. Fourth triglyceride: triglyceride HHH type triglyceride in which saturated fatty acid H having 16 to 24 carbon atoms is bound as a constituent fatty acid residue

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