JP2018143190A - Aerated oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bubble-containing oil / fat composition having good shape retention and melting in the mouth. A powdered fat or oil composition for an air bubble-containing fat or oil composition containing a powdered fat or oil composition satisfying the following conditions (a). (A) A powder fat / oil composition containing a fat / oil component containing one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10. It is an integer selected from 22, the fat and oil component contains β-type fat and oil, the particles of the powdered fat and oil composition have a plate-like shape, and the loose bulk density of the powdered fat and oil composition is 0.05 to 0. It is 6 g / cm3. [Selection diagram] Fig. 5

Description

  The present invention relates to a cell-containing oil / fat composition.

  Foamed oil and fat compositions such as whipped cream, ice cream, and butter cream are widely used in the confectionery bakery field. These cell-containing oil and fat compositions are required to have shape retention properties according to the usage environment and deliciousness when eaten. In addition to the taste, the mouthfeel, freshness and other textures are greatly related to the taste.

  When the cell-containing oil / fat composition is anhydrous or a foamed product of a water-in-oil emulsion, the physical properties of the oil / fat greatly depend on the maintenance of the shape retention. In order to maintain good shape retention, oils with high melting points are often used. However, if an oil with a high melting point is used, the mouthfeel becomes poor and the taste is impaired. Instead of increasing the melting point of fats and oils, for example, Patent Document 1 proposes an oil and fat solidifying agent that uses an ester of a fatty acid having 20 or more carbon atoms and a polyglycerin fatty acid ester and / or a sucrose fatty acid ester having an HLB of 3 or less. Yes. The amount of the oil and fat solidifying agent used may be small. However, the melting point was so high that the mouthfeel was not improved.

  When the foamed oil-and-fat composition is a foamed product of an oil-in-water emulsion, a thickener that increases the viscosity of the aqueous phase is often used to maintain shape retention. However, if a thickener is used, the feeling of paste when eaten becomes stronger and the mouthfeel becomes worse. Patent Document 2 proposes a whipped cream containing microcrystalline cellulose. However, shape retention and freshness were insufficient.

JP 2000-116322 A Japanese Patent Application Laid-Open No. 07-236443

  An object of the present invention is to provide a cell-containing oil / fat composition having good shape retention and mouthfeel.

  The inventors of the present invention have made extensive studies on the above problems. As a result, a powdered oil composition containing a specific triglyceride and an oil having a specific crystal structure is included as a foam-containing agent or a foam-containing auxiliary agent in the foam-containing fat-and-oil composition. It has been found that a foamed oil-and-fat composition having a dough is obtained. Thus, the present invention has been completed. That is, the present invention can include the following aspects.

[1] A powdered oil / fat composition for a bubble-containing oil / fat composition containing a powdery oil / fat composition satisfying the following condition (a):
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .
[2] The powdered fat composition according to [1], wherein the fat component is a β-type fat.
[3] The powdered oil / fat composition according to [1] or [2], wherein the XXX type triglyceride contains 50% by mass or more when the total mass of the oil / fat component is 100% by mass.
[4] The powder fat composition according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The powdered oil / fat composition according to any one of [1] to [4], wherein the loose bulk density of the powdered oil / fat composition is 0.1 to 0.4 g / cm ³ .
[6] The powdery fat composition according to any one of [1] to [5], wherein the plate-like shape of the powdery fat composition has an aspect ratio of 1.1 or more.
[7] The powdered oil / fat composition according to any one of [1] to [6], wherein the α-type oil / fat is not detected by differential scanning calorimetry.
[8] The powder fat composition according to any one of [1] to [7], wherein the powder fat composition has a diffraction peak at 4.5 to 4.7 mm in X-ray diffraction measurement.
[9] A peak intensity ratio (4.6 Å peak intensity / (4.6 ピ ー ク peak intensity + 4.2 ピ ー ク peak intensity)) in the X-ray diffraction measurement of the powdered oil and fat composition is 0.2 or more, [1 ] The powder oil-fat composition any one of [8].
[10] The above-mentioned powdered oil / fat composition contains a β-type oil / fat obtained by cooling and solidifying an oil / fat composition raw material containing XXX-type triglyceride at a cooling temperature or higher obtained from the following formula: [9] The powdery fat composition according to any one of [9].
Cooling temperature (° C.) = Carbon number ×× 6.6−68
[11] The powdered fat composition contains β-type fat obtained by cooling and solidifying the fat composition raw material containing XXX type triglyceride at a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat. The powdered oil / fat composition according to any one of [1] to [9].
[12] The powdery fat composition according to any one of [1] to [11], wherein the powdery fat composition has an average particle size of 20 μm or less.
[13] A foamed oil / fat composition comprising the powdered oil / fat composition according to any one of [1] to [12].
[14] The cell-containing oil / fat composition according to [13], wherein the content of the powder oil-and-fat composition in the cell-containing oil-and-fat composition is 0.01 to 10% by mass.
[15] The cell-containing oil / fat composition according to [13] or [14], wherein the cell-containing oil / fat composition contains water.
[16] The cell-containing oil / fat composition according to any one of [13] to [15], wherein the cell-containing oil / fat composition is one selected from whipped chocolate, butter cream, whipped cream, and ice cream. .
[17] Any one of [1] to [12] is mixed or added to the oil and fat composition before foaming to foam, and any of [13] to [16] The manufacturing method of one cell-containing oil-fat composition.
[18] A bubble-containing agent or a bubble-containing auxiliary agent for an oil or fat composition, comprising the powdered oil or fat composition according to any one of [1] to [12] as an active ingredient.

  According to the present invention, it is possible to provide a foamed oil-and-fat composition having good shape retention and mouthfeel and a method for producing the same. Moreover, according to this invention, the powder oil-fat composition suitable for manufacture of the said air-containing oil-fat composition can be provided.

It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the powdered oil-fat composition (beta type fats and oils) of Production Example 7 of the present invention. It is an external appearance photograph of the fats and oils composition (alpha-type fat and oil) of the manufacture comparative example 3 of this invention. It is a microscope picture of the powdered fats-and-oil composition (beta type fats and oils) of manufacture Example 7 of this invention. It is a microscope picture of the oil-fat composition (alpha type fat) of the manufacture comparative example 3 of this invention. It is a X-ray-diffraction figure of the powder oil-fat composition ((beta) type | mold fat and oil) of manufacture Example 7 of this invention. It is a X-ray-diffraction figure of the oil-fat composition (alpha type fat) of manufacture comparative example 3 of this invention.

Hereinafter, the cell-containing oil / fat composition of the present invention will be described in order.
<Bubbled oil and fat composition>
The foamed oil / fat composition of the present invention is an oil / fat composition containing a powdered oil / fat composition, in a foamed and aerated state. The state before foaming may be a substantially anhydrous product having a water content of 3% by mass or less, or an emulsion. The emulsion may be a water-in-oil emulsion, an oil-in-water emulsion, or a complex emulsion. Specific examples of the cell-containing oil / fat composition of the present invention include whipped chocolate, butter cream, whipped cream, and ice cream.

  The content of fats and oils contained in the foamed fat and oil composition of the present invention may be appropriately set according to the characteristics of the specific foamed fat and oil composition including the fats and oils contained in the powdered fat and oil composition. For example, in the case of whipped chocolate or butter cream, the content of fats and oils is preferably 20 to 80% by mass, more preferably 25 to 70% by mass, and further preferably 30 to 60% by mass. In the case of whipped cream, the content of fats and oils is preferably 10 to 70% by mass, more preferably 20 to 60% by mass, and further preferably 30 to 50% by mass. In the case of ice cream, it is preferably 2 to 40% by mass, more preferably 4 to 30% by mass, and further preferably 6 to 20% by mass.

  As a supply source of fats and oils contained in the foamed fat and oil composition of the present invention, in the case of foods, oils and fats contained in ordinary edible fats and / or oil-containing food materials are used except for fats and oils components contained in powdered fats and oils compositions. it can. Specific examples of edible oils and fats include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, palm oil, palm fractionated oil (palm olein, palm super olein, palm middle melting point) , And palm stearin), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, cocoa butter, coconut oil, palm kernel oil, pork fat, beef tallow, milk fat, and mixed oils, processed Fats and oils (hydrogenated oil, transesterified oil, fractionated oil, etc.) are included. These edible fats and oils may be used alone or in combination of two or more.

  The cell-containing oil / fat composition of the present invention may contain a saccharide. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Examples include oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin. What is necessary is just to set suitably content of the saccharide contained in the cell-containing oil-fat composition of this invention according to the characteristic of the specific cell-containing oil-fat composition. For example, in the case of whipped chocolate or butter cream, the saccharide content is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass. In the case of whipped cream, the saccharide content is preferably 3 to 45% by mass, more preferably 5 to 40% by mass, and even more preferably 7 to 35% by mass. In the case of ice cream, the saccharide content is preferably 5 to 50% by mass, more preferably 10 to 45% by mass, and still more preferably 12 to 40% by mass.

  When the cell-containing oil / fat composition of the present invention is an emulsion, it may contain water. The water supply source is not particularly limited as long as it is suitable for eating and drinking, and water such as spring water, tap water, and distilled water, and water contained in a water-containing food material can be used. What is necessary is just to set suitably content of the water contained in a foam-containing oil-fat composition according to the characteristic of a specific foam-containing oil-fat composition. For example, in the case of hydrated whipped chocolate or butter cream, the water content is preferably 4 to 40% by mass, more preferably 8 to 32% by mass, and even more preferably 12 to 26% by mass. In the case of whipped cream, the content of water is preferably 30 to 80% by mass, more preferably 35 to 70% by mass, and further preferably 40 to 65% by mass. In the case of ice cream, the content of water is preferably 40 to 90% by mass, more preferably 45 to 80% by mass, and still more preferably 50 to 70% by mass.

  In the case of food, the foamed fat and oil composition of the present invention contains, in addition to the above-mentioned components, other components used in food as necessary within a range that does not extremely impair the effects of the present invention. Also good. Examples of other components include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, polyglycerin condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk Emulsifiers such as saponins, plant sterols, and milk fat globule membranes, guar gum, locust bean gum, xanthan gum, gellan gum, gum arabic, corn starch, carrageenan, sodium alginate, CMC, fine cellulose, gelatin, agar, and pectin Color stabilizers such as viscosity stabilizers, β-carotene, caramel, and red bean pigment, antioxidants such as tocopherol, ascorbic acid, and rutin, wheat protein and soy protein Dairy products such as vegetable protein, eggs and various egg products, skim milk powder, whole milk powder, and whey protein, flavoring materials such as fruit, fruit juice, coffee, nut paste, spices, cacao mass, and cocoa powder Examples include food additives such as flavor materials, seasonings, flavorings, pH adjusters, and food preservatives, and food materials such as cereals, beans, vegetables, meats, and seafood.

<Powder oil composition>
The present invention relates to a powdered oil / fat composition for a cell-containing oil / fat composition, which contains a powdery oil / fat composition satisfying the following condition (a). The said powdery fat composition functions as a bubble-containing agent or a bubble-containing auxiliary agent for the oil-and-fat composition used after foaming.
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .
The content of the powdery fat composition satisfying the condition (a) in the powdered fat composition is, for example, 50% by mass or more, preferably, when the total mass of the powdered fat composition is 100% by mass, preferably 60% by mass or more, more preferably 70% by mass or more, more preferably 80% by mass or more, with a lower limit, for example, 100% by mass or less, preferably 99% by mass or less, more preferably 95% by mass or less. This is the upper limit range. 100% by mass of the powdered oil / fat composition may be a powdered oil / fat composition that satisfies the above condition (a). The said powdery fat composition can be used 1 type, or 2 or more types, Preferably it is 1 type or 2 types, More preferably, 1 type is used.

[Oil component]
The powdered oil / fat composition of the present invention contains an oil / fat component. The fat component contains at least XXX type triglyceride, and optionally other triglycerides.
The fat component includes β-type fat. Here, the β-type fats and oils are fats and oils composed only of β-type crystals, which is one of crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β ′ type fats and oils and α type fats and oils, and β ′ type fats and oils are fats and oils composed only of β ′ type crystals that are one of the polymorphic forms of fats and oils. α-type fats and oils are fats and oils consisting only of α-type crystals, which is one of polymorphs of fats and oils. Some fats and oils crystals have the same composition but have different sublattice structures (crystal structures) and are called crystal polymorphs. Typically, there are a hexagonal type, an orthorhombic vertical type, and a triclinic parallel type, which are called α type, β ′ type, and β type, respectively. In addition, the melting points of each polymorph increase in the order of α, β ′, β, and the melting point of each polymorph varies depending on the type of fatty acid residue X having carbon number x. , Trilaurin, trimyristin, tripalmitin, tristearin, triarachidin, and tribehenine, the melting point (° C.) of each polymorph is shown. Table 1 was prepared based on Nissim Garti et al., “Crystallization and Polymorphism of Fats and Fatty Acids”, Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the oil and fat and the melting point of each polymorph are known, it can be detected whether or not β-type oil or fat is present in the oil or fat.

A general method for identifying these polymorphs is an X-ray diffraction method, and diffraction conditions are given by the following Bragg equation.
2 d sin θ = nλ (n = 1, 2, 3,...)
A diffraction peak appears at a position satisfying this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 to 27 ° of the diffraction peak corresponding to the short face spacing, information on the side packing (sublattice) in the crystal can be obtained, and polymorphism can be identified. In particular, in the case of triacylglycerol, a characteristic peak of β-type is observed at 2θ = 19, 23, 24 ° (near 4.6 °, 3.9 °, near 3.8 °), and α at 21 ° (4.2 °). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer (Rigaku Corporation, sample horizontal X-ray diffractometer UItimaIV) maintained at 20 ° C. As the X-ray light source, CuKα ray (1.54 mm) is most often used.

  Furthermore, the crystalline polymorphism of the fats and oils can be predicted by a differential scanning calorimetry method (DSC method). For example, the prediction of β-type fats and oils is based on a DSC curve obtained by heating up to 100 ° C. at a rate of temperature increase of 10 ° C./min with a differential scanning calorimeter (product number, BSC 6220, manufactured by SII Nano Technology Co., Ltd.). This is done by predicting the crystal structure of the oil.

  Here, the oil and fat component only needs to contain β-type oil or fat, or contain β-type oil and fat as a main component (over 50% by mass). In a more preferred embodiment, the oil and fat component is composed of β-type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed only of β-type oil and fat. The case where all of the above fat components are β type fats and oils is a case where α type fats and / or β ′ type fats and oils are not detected by the differential scanning calorimetry. In another preferred embodiment, the fat component (or powdered fat composition containing the fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 mm, preferably in the vicinity of 4.6 mm in the X-ray diffraction measurement. In addition, there is no X-ray diffraction peak of the short face spacing of the α-type fat and / or β′-type fat of Table 1, especially when there is no diffraction peak in the vicinity of 4.2 mm. It can be determined that all of these are β-type oils and fats. As a further aspect of the present invention, it is preferable that all the fat components are β-type fats and oils, but other α-type fats and β′-type fats and oils may be contained. Here, the fat component in the present invention is “containing β-type fat” and an indicator of the relative amount of β-type fat with respect to α-type fat and β-type fat is the β-type characteristic peak among the X-ray diffraction peaks. Intensity ratio between [alpha] -type characteristic peak and [[beta] -type characteristic peak intensity / [[alpha] -type characteristic peak intensity + [beta] -type characteristic peak intensity)] (hereinafter also referred to as peak intensity ratio). ). Specifically, based on the knowledge about the X-ray diffraction measurement described above, the peak intensity of 2θ = 19 ° (4.6 °) which is a characteristic peak of β type and 2θ = 21 which is a characteristic peak of α type. The ratio of the peak intensity at ° (4.2 mm): 19 ° / (19 ° + 21 °) [4.6 mm / (4.6 mm + 4.2 mm)] It can be understood that “including β-type fats and oils” as an index representing the abundance. In the present invention, it is preferable that all of the oil and fat components are β-type oils and fats (that is, peak intensity ratio = 1). For example, the lower limit value of the peak intensity ratio is, for example, 0.4 or more, preferably 0. 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and even more preferably 0.8 or more is appropriate. If the peak intensity is 0.4 or more, the β-type oil can be regarded as having a main component of more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less Etc. The peak intensity ratio may be any one or any combination of the above lower limit value and upper limit value.

[XXX type triglyceride]
The oil and fat component contained in the powdered oil and fat composition of the present invention contains one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, and further preferably selected from 16 to 18 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, but are not limited thereto. More preferred as fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferred are myristic acid, palmitic acid, stearic acid and arachidic acid, and even more preferred is palmitic acid. Acid and stearic acid.
The content of the XXX type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass when the total mass of the fat and oil component is 100% by mass. The lower limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One type or two or more types of XXX type triglycerides can be used, preferably one type or two types, more preferably one type. When there are two or more types of XXX type triglycerides, the total value is the content of XXX type triglycerides.

[Other triglycerides]
The oil and fat component contained in the powdered oil and fat composition of the present invention may contain other triglycerides other than the XXX type triglyceride as long as the effects of the present invention are not impaired. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat component of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and further preferably 0 to 8% by mass.

[Other ingredients]
The powdery fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, skim milk powder, whole fat milk powder, cocoa powder, sugar, dextrin, etc., in addition to the above oil and fat components such as triglycerides. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65 mass%, more preferably 0 to 30 mass%. 90% by mass or more of the other components are preferably a powder having an average particle size of 1000 μm or less, and more preferably a powder having an average particle size of 500 μm or less. Here, the average particle diameter is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of the above fat component, and the fat component preferably consists essentially of triglyceride. In addition, “substantially” means that the component other than the fat component contained in the fat composition or the component other than the triglyceride contained in the fat component is 100% by mass of the powdered fat composition or fat component, For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

<Production of powdered oil and fat composition>
The powdered oil and fat composition of the present invention melts an oil and fat composition raw material containing one or more XXX type triglycerides having a fatty acid residue X of carbon number x at the 1st to 3rd positions of glycerin, and at a specific cooling temperature. By maintaining and solidifying by cooling, a powdery oil / fat composition (powder / fat composition) can be obtained without taking special processing means such as mechanical pulverization by a pulverizer such as spray or mill. More specifically, (a) preparing an oil and fat composition raw material containing the XXX type triglyceride, optionally heating the oil and fat composition raw material obtained in step (a) as step (b), The oil and fat composition raw material in a molten state is obtained by dissolving the triglyceride contained in the raw material, and (d) the oil and fat composition raw material is cooled and solidified to contain β-type oil and fat, and the particle shape is plate-like Is obtained. The powder oil composition can also be produced by applying known pulverization processing means such as a hammer mill and a cutter mill to the solid obtained after cooling.

The cooling in the step (d) is, for example, the temperature of the molten fat composition raw material at a temperature lower than the melting point of the β-type fat of the fat component contained in the fat composition raw material, and the following formula:
Cooling temperature (° C.) = Carbon number ×× 6.6−68
It is performed at a temperature higher than the cooling temperature required from If it cools in such a temperature range, since a beta type oil and fat can be produced | generated efficiently and a fine crystal | crystallization is made, a powdered oil and fat composition can be obtained easily. The term “fine” refers to the case where the primary particles (smallest sized crystals) are, for example, 20 μm or less, preferably 15 μm or less, more preferably 10 μm. Moreover, if it does not cool in such a temperature range, (beta) type fats and oils will not produce | generate, but the solid substance which has the space | gap which increased the volume rather than the fats and oils composition raw material may be impossible. Furthermore, in the present invention, by cooling in such a temperature range, β-type fats and oils are produced in a stationary state, and the particles of the powdered fats and oils composition are formed into a plate shape. This is useful for specifying the powdered fat composition of the present invention. As a preferable average particle diameter of the emulsified powder oil-fat composition of this invention, the average particle diameter of 20 micrometers or less can be mentioned, for example. The method for measuring the average particle diameter is as described above. Furthermore, since fine particles of 20 μm or less are difficult to be sensed by human senses, using a particle of 20 μm or less adds a powder oil composition having a high melting point without giving a rough texture or touch. be able to.

<Characteristics of powdered oil and fat composition>
The powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
Loose bulk density of the powder fat and oil composition of the present invention, for example, be comprised of substantially only the oil component, 0.05~0.6g / cm ^3, preferably 0.1 to 0.5 g / cm ^3, more preferably from 0.1 to 0.4 g / cm ³ or 0.15~0.4g / cm ^3, more preferably from 0.2 to 0.3 g / cm ^3. Here, the “loosened bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, It can be determined by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of a sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample swelled from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement is preferably performed three times and the average value is taken.

  In addition, the powdered fat composition of the present invention usually has a plate-like shape, for example, 5 to 200 μm, preferably 10 to 150 μm, more preferably 20 to 120 μm, and even more preferably 25 to 100 μm. Average particle diameter (effective diameter). Here, the average particle diameter (effective diameter) can be determined based on a laser diffraction scattering method (ISO133201, ISO9276-1) with a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.). The effective diameter means the particle diameter of the spherical shape when the actually measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained on the assumption that it is spherical. Thus, in the case of the laser diffraction scattering method, the effective diameter is calculated by fitting the theoretical diffraction pattern obtained on the assumption of a sphere and the actual diffraction pattern, so even if the measurement target is a plate shape Even a spherical shape can be measured by the same principle. Here, the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably an aspect ratio of 1.2 or more, still more preferably 1.2 to 3.0, and particularly preferably 1. An aspect ratio of 3 to 2.5, particularly preferably 1.4 to 2.0. The aspect ratio here is defined as the ratio of the length of the long side to the length of the short side of the particle figure surrounded by a rectangle circumscribing so as to minimize the area. Further, when the particles are spherical, the aspect ratio is smaller than 1.1. In the conventional method, in which oils with a high solid fat content such as extremely hardened oil are dissolved and sprayed directly, the particles of the powdered oil composition become spherical due to surface tension, and the aspect ratio is less than 1.1. Become. The aspect ratio is measured, for example, by measuring the length in the major axis direction and the length in the minor axis direction of the arbitrarily selected particles by direct observation with an optical microscope, a scanning electron microscope, or the like. It can obtain | require as an average value of the obtained number.

  The reason why the powdered oil / fat composition of the present invention imparts good shape retention to the cell-containing oil / fat composition is not clear, but particles with a small average particle size tend to gather at the interface between the gas phase and the solid phase. Therefore, there is a possibility that the bubbles are stabilized. In addition, since the powdered fat composition of the present invention has a plate-like shape, it seems that the adhesion to the interface between the gas phase and the solid phase is high, and therefore, a stable cell-containing structure is considered to be formed. . This is for the purpose of making the principle of the present invention easier to understand, and the present invention is not restricted by this principle.

<The manufacturing method of a powder oil-fat composition>
The powdered fat composition of the present invention comprises the following steps:
(A) a step of preparing an oil and fat composition raw material containing XXX type triglyceride,
(B) The optional step of heating the fat composition raw material obtained in step (a) arbitrarily to obtain the molten fat composition raw material by dissolving the triglyceride contained in the fat composition raw material, (D) A step of cooling and solidifying the oil and fat composition raw material to obtain a powdered oil and fat composition containing β-type oil and fat, the particle shape of which is a plate shape
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Further, the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good. Hereinafter, the steps (a) to (e) will be described.

(A) Raw material preparation step The oil and fat composition raw material containing the XXX type triglyceride prepared in the step (a) is one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at positions 1 to 3 of glycerin. It is manufactured based on the manufacturing method of fats and oils, such as normal XXX type triglyceride containing, or can be easily obtained from the market. Here, the XXX type triglyceride specified by the carbon number x and the fatty acid residue X is the same as that of the finally obtained target fat and oil component except for the crystal polymorph. The raw material may contain β-type fats and oils, for example, the β-type fats and oils may contain 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fats and oils disappear when the raw material is brought into a molten state by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, the fact that β-type fats and oils are substantially not included is not limited to XXX type triglycerides, but also means that substantially all of the fat and oil components are not β-type fats and oils. Presence of the type fat / oil can be confirmed by confirming the diffraction peak due to the β type fat / oil by the above-mentioned X-ray diffraction measurement, the β type fat / oil by the differential scanning calorimetry, and the like. The amount of β-type oil / fat in the case of “substantially free of β-type oil / fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type It can be assumed from the following: intensity of target peak / (intensity of characteristic peak of α type + intensity of characteristic peak of β type)] (peak intensity ratio). The said peak intensity ratio of the said fat-and-oil composition raw material is 0.2 or less, for example, Preferably, it is 0.15 or less, More preferably, it is 0.10 or less. The oil and fat composition raw material may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. As a method of directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), (ii) a carboxyl group of fatty acid X having carbon number x is an alkoxyl group A method of reacting fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) and glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) a fatty acid having x carbon number Examples include a method (acid halide synthesis) in which a fatty acid halide (for example, fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of X is substituted with a halogen and glycerin are reacted under a basic catalyst.
XXX type triglycerides can be produced by any of the methods (i) to (iii) described above, but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using a fatty acid alkyl is Preferably, (i) direct ester synthesis is more preferred.

In order to produce XXX type triglyceride by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y with respect to 1 mol of glycerin, and 3 to 4 mol is used. It is more preferable.
The reaction temperature in (i) direct ester synthesis of XXX type triglyceride may be a temperature at which the water produced by the esterification reaction can be removed from the system, for example, 120 ° C to 300 ° C is preferable, and 150 ° C to 270 ° C is preferable. More preferably, 180 degreeC-250 degreeC is further more preferable. By performing the reaction at 180 to 250 ° C., XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX type triglyceride, a catalyst for promoting the esterification reaction may be used. Examples of the catalyst include an acid catalyst and an alkaline earth metal alkoxide. It is preferable that the usage-amount of a catalyst is about 0.001-1 mass% with respect to the total mass of a reaction raw material.
In (i) direct ester synthesis of XXX type triglyceride, after the reaction, the catalyst and raw material unreacted substances are removed by performing known purification processes such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment. can do. Furthermore, the obtained reaction product can be further purified by performing decolorization / deodorization treatment.

  The amount of the XXX type triglyceride contained in the oil and fat composition raw material is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. More preferably, it is 90-60 mass%. Still more preferably, it is 85-65 mass%.

[Other triglycerides]
As the other triglyceride serving as the raw material for the oil and fat composition containing XXX type triglyceride, various triglycerides may be included in addition to the above XXX type triglyceride, as long as the effects of the present invention are not impaired. As other triglycerides, for example, an X2Y type triglyceride in which one fatty acid residue X of the XXX type triglyceride is substituted with a fatty acid residue Y, and two fatty acid residues X in the XXX type triglyceride are substituted with a fatty acid residue Y. XY2 type triglyceride etc. can be mentioned.
The amount of the other triglyceride is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass when the total mass of the XXX type triglyceride is 100% by mass.

  Moreover, as an oil-and-fat composition raw material containing a XXX type triglyceride, instead of directly synthesizing the XXX type triglyceride, a natural triglyceride composition obtained by hydrogenation, transesterification or fractionation may be used. . Examples of the naturally occurring triglyceride composition include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. Particularly preferred are hardened oils, partially hardened oils and extremely hardened oils of these naturally derived triglyceride compositions. More preferred are hard palm stearin, high oleic sunflower oil extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, examples of the oil and fat composition raw material containing XXX type triglyceride include commercially available triglyceride compositions or synthetic fats and oils. For example, as a triglyceride composition, hard palm stearin (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.), soybean super hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) can be mentioned. it can. Synthetic fats and oils include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.) and tribehenine (manufactured by Tokyo Chemical Industry Co., Ltd.). Manufactured by Kogyo Co., Ltd.).
In addition, palm extremely hardened oil has a low content of XXX type triglyceride, and therefore can be used as a dilute component of triglyceride.

[Other ingredients]
The oil and fat composition raw material containing the XXX type triglyceride may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, a solvent such as water, in addition to the triglyceride. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of XXX type triglyceride is 100% by mass, 0 to 5% by mass, preferably It is 0-2 mass%, More preferably, it is 0-1 mass%.

The oil and fat composition raw material containing the XXX type triglyceride may be arbitrarily mixed when a plurality of components are contained. Any known mixing method may be used for mixing as long as a homogeneous reaction substrate can be obtained. For example, a paddle mixer, an adihomo mixer, a disper mixer, or the like can be used.
You may mix the said heating under a heating as needed. The heating is preferably at the same level as the heating temperature in step (b) described below, for example, 50 to 120 ° C, preferably 60 to 100 ° C, more preferably 70 to 90 ° C, and further preferably 80 ° C. Is called.

(B) The process of obtaining the said fat and oil composition of a molten state Before the said (d) process, the fat and oil composition raw material containing the XXX type triglyceride prepared by the said process (a) will be in a molten state at the time of being prepared. In some cases, it is cooled as it is without being heated, but when it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the raw material of the oil and fat composition to melt the oil and fat composition in a molten state Get raw materials.
Here, the heating of the oil and fat composition raw material is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil and fat composition raw material, particularly a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C, preferably 75 to 150 ° C. More preferably, the temperature is 80 to 100 ° C. Moreover, it is appropriate that the heating is continued, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(D) Step of cooling the molten fat composition to obtain a powdered fat composition The fat composition raw material containing the molten XXX type triglyceride prepared in the step (a) or (b) is further solidified by cooling. Thus, a powdery fat composition containing β-type fats and oils and having a plate-like particle shape is formed.
Here, in order to “cool and solidify a molten fat composition raw material”, the upper limit value of the cooling temperature is obtained by using the molten fat composition raw material as a β-type fat of the fat component contained in the fat composition raw material. It is necessary to keep the temperature lower than the melting point of. For example, in the case of XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the melting point of β type fat is: Since it is 74 ° C. (Table 1), it is 1-30 ° C. lower than the melting point (ie 44-73 ° C.), preferably 1-20 ° C. lower than the melting point (ie 54-73 ° C.), more preferably 1-15 ° C. below the melting point (ie 59-73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C. or 10 ° C. Temperature.
More preferably, in order to obtain the β-type oil and fat, it is appropriate to keep the cooling temperature lower than the cooling temperature obtained from the following formula as the lower limit value of the cooling temperature.
Cooling temperature (° C.) = Carbon number ×× 6.6−68
(In the formula, carbon number x is carbon number x of XXX type triglyceride contained in the oil and fat composition raw material)
In order to obtain β-type fats and oils containing XXX type triglycerides, the cooling temperature is set to α-type fats other than β-type fats and β′-type fats and oils other than β-type fats. This is because it is necessary to set a temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the lower limit of the optimum cooling temperature.
For example, when the XXX type triglyceride contained in the oil and fat composition raw material is XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or more. Therefore, in the case of the XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, the temperature for “cooling and solidifying the molten oil composition raw material” is more preferably 50.8 ° C. or more and 72 ° C. or less. Become.
Moreover, when XXX type | mold triglyceride is a 2 or more types of mixture, the lower limit can be determined according to the cooling temperature with the smaller carbon number x. For example, XXX type triglyceride contained in the oil and fat composition raw material is a mixture of XXX type triglyceride having 3 palmitic acid residues having 16 carbon atoms and XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms In this case, the lower limit of the cooling temperature is 37.6 ° C. or higher in accordance with the smaller carbon number of 16.

  As another aspect, the lower limit value of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type oil or fat corresponding to the β-type oil or fat of the oil or fat composition raw material containing the XXX type triglyceride. For example, when the XXX type triglyceride contained in the oil and fat composition raw material is an XXX type triglyceride having 3 stearic acid residues having 18 carbon atoms, an α type oil and fat of XXX type triglyceride having 3 such stearic acid residues Since the melting point is 55 ° C. (Table 1), the temperature for “cooling and solidifying the molten oil and fat composition raw material” in this case is preferably 55 ° C. or more and 72 ° C. or less.

  Furthermore, as another aspect, the cooling of the oil-and-fat composition raw material containing the XXX type triglyceride in the molten state is, for example, when x is 10 to 12, the final temperature is preferably −2 to 46 ° C., more preferably 12 to 44. It is performed by cooling to a temperature of 14 ° C., more preferably 14 to 42 ° C. For example, when x is 13 or 14, the final temperature in cooling is preferably 24 to 56 ° C, more preferably 32 to 54 ° C, still more preferably 40 to 52 ° C, and when x is 15 or 16, Preferably it is 36-66 degreeC, More preferably, it is 44-64 degreeC, More preferably, it is 52-62 degreeC, When x is 17 or 18, Preferably it is 50-72 degreeC, More preferably, it is 54-70 degreeC, Furthermore, Preferably, it is 58 to 68 ° C. When x is 19 or 20, it is preferably 62 to 80 ° C, more preferably 66 to 78 ° C, still more preferably 70 to 77 ° C, and when x is 21 or 22. Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, and still more preferably 74 to 80 ° C. At the above final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, further preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to stand still.

(C) Powder production promotion step Further, before the step (d), between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, You may perform the process by the seeding method (c1), the tempering method (c2), and / or the (c3) precooling method with respect to the oil-fat composition raw material of the molten state used by d). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) is after step (a) or (b) in step (a) or (b) and in step (d). It means to include the previous step (d).
The seeding method (c1) and the tempering method (c2) are carried out before the cooling to the final temperature in order to make the oil and fat composition raw material in a molten state more reliable in the production of the oil and fat composition of the present invention. And a method for accelerating the production of powder for treating a raw material of an oil and fat composition in a molten state. Here, the seeding method (c1) is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling the oil and fat composition raw material in a molten state to promote powdering. Specifically, for example, the XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the fat and oil composition raw material is preferably 80% by mass or more to the fat and oil composition raw material in the molten state obtained in the step (b). More preferably, an oil and fat powder containing 90% by mass or more is prepared as a core (seed) component. At the time of cooling the fat / oil composition raw material in a molten state, the temperature of the fat / oil composition raw material reaches, for example, a final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. At this point, 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, is added to 100 parts by mass of the oil and fat composition raw material in the molten state, thereby pulverizing the oil and fat composition. It is a way to promote.
In addition, the tempering method (c2) is a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ° C., before cooling at the final cooling temperature in cooling the fat and oil composition raw material in a molten state. Promoting pulverization of the oil and fat composition by cooling to a low temperature, preferably 7 to 15 ° C, more preferably about 10 ° C, preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes It is a method to do.
Furthermore, the preliminary cooling method (c3) includes the XXX type triglyceride before the molten oil composition raw material obtained in the step (a) or (b) is cooled in the step (d). A method of once cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at the time of cooling the oil / fat composition raw material, in other words, from the molten state temperature in the step (a) or (b) Is preliminarily cooled at a temperature higher than the cooling temperature of step (d). (C3) Subsequent to the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the fat composition raw material in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of the step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be as high as about 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of obtaining a powdered fat composition by pulverizing a solid matter More specifically, the step of obtaining a powdered fat composition by cooling in the step (d) is more specifically a solid matter obtained by cooling in the step (d). It may be performed by the process (e) which grind | pulverizes and obtains a powdery oil-fat composition.
In detail, first, the oil composition raw material containing the XXX type triglyceride is melted to obtain a molten oil composition, and then cooled to have a void whose volume is increased as compared with the molten oil composition raw material. A solid is formed. The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
The solid material may be pulverized by a known pulverization means. Examples of such pulverization means include a hammer mill and a cutter mill.

<Method for producing cell-containing oil / fat composition>
The cell-containing oil / fat composition of the present invention preferably contains 0.01 to 10% by mass of the powdered oil / fat composition of the present invention. The content of the powdered oil / fat composition contained in the cell-containing oil / fat composition of the present invention is more preferably 0.03 to 8% by mass, and still more preferably 0.08 to 6% by mass. When the content of the powdered oil / fat composition contained in the cell-containing oil / fat composition of the present invention is within the above range, the shape-retaining property of the cell-containing oil / fat composition is good and the mouthfeel is good.

  The method for producing the cell-containing oil / fat composition of the present invention is not particularly limited as long as it includes the powdered oil / fat composition of the present invention and can be in a foamed state. However, as one of the preferred embodiments, there is a method of foaming by mixing or adding a powdered oil / fat composition to a base oil / fat composition (hereinafter also referred to as a base oil / fat composition) before foaming. It is done. The ratio of mixing the base fat composition and the powdered fat composition is preferably 90:10 to 99.99: 0.01 by mass ratio as described above.

  In the case of food, examples of the base fat composition include chocolate, margarine, shortening, whipped cream, and ice cream mix. When the powdered fat composition is added to the base fat composition, it is often added with other components such as sugars, fragrances, and flavoring agents, but additives other than the powdered fat composition. May be considered part of the base fat composition. Moreover, in order to improve the dispersibility of the powdered fat composition in the base fat composition, the powdered fat composition may be dispersed in other components in advance.

  A conventionally well-known method should just be applied for foaming of the mixture of a base fat composition and a powder fat composition. For example, the mixture may be foamed using equipment such as a hand mixer, a vertical mixer, a continuous line mixer, a whipper, and a beater. The foaming conditions and the degree of foaming (overrun, etc.) of the mixture may be appropriately set according to the specific characteristics of the cell-containing oil / fat composition.

<Uses and properties of foamed oil and fat composition>
In the case of food, the foamed fat composition of the present invention includes whipped chocolate, butter cream, whipped cream, ice cream and the like. The food may be eaten as it is. Moreover, you may eat as a composite food by which bread, confectionery, frozen confectionery, etc. were sanded, topped, and coated. The cell-containing oil / fat composition of the present invention has good shape retention and mouthfeel, and as a secondary effect, particularly in the case of a cell-containing oil / fat composition in which an oil-in-water emulsion is foamed. Have improved freshness.

  Next, an example is given and this invention is demonstrated in more detail. However, the present invention is not limited to these. Also. In the following, “%” indicates mass% unless otherwise specified.

<Analysis method>
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32mm × 0.1μm × 5m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370 ° C
Detector: 370 ° C
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ° C (0min hold) to (15 ° C / min) to 370 ° C (4min hold)
X-ray diffraction measurement Using an X-ray diffractometer UltimaIV (manufactured by Rigaku Corporation), CuKα (λ = 1.542 mm) as a radiation source, using a filter for Cu, output 1.6 kW, operating angle 0.96 to The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. By this measurement, when it had only a peak around 4.6 Å and no peak near 4.1-4.2 Å, it was judged that all of the oil and fat components were β-type oils and fats.
From the results of the X-ray diffraction measurement, the peak intensity ratio = [β-type characteristic peak intensity (2θ = 19 ° (4.6Å)) / (α-type characteristic peak intensity (2θ = 21 ° (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index representing the abundance of β-type fats and oils.

Loose bulk density The loose bulk density (g / cm ³ ) of the powdered fat composition obtained in Examples and the like is measured on a measuring cylinder having an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the measuring cylinder. The composition was dropped and loosely filled, the filled mass (g) was measured and the capacity (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
-Aspect ratio For particles selected directly using a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and using image analysis type particle size distribution measurement software (Mac-View, manufactured by Mountec Co., Ltd.) The length in the major axis direction and the length in the minor axis direction were measured and measured as an average value of the measured number.
-Average particle diameter It measured based on the laser diffraction scattering method (ISO133201, ISO9276-1) with the particle size distribution measuring apparatus (Nikkiso Co., Ltd. Microtrac MT3300ExII).

<Preparation of powdered oil and fat composition>
(1) Powdered fat composition A
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour It was maintained and completely melted, cooled in a thermostatic bath at 60 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. The obtained solid was pulverized with a hammer mill to obtain a powdery oil (melting point: 67.3 ° C., loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 14.4 μm, X Diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89). This was designated as powdered fat composition A.

<Preparation and evaluation of cell-containing oil and fat composition>
[Whipped cream]
According to the composition shown in Table 2, the whipped cream was produced as the base oil composition according to the following production procedures 1 to 6. After aging at 5 ° C. for 1 day, 0, 0.04, 0.2, and 0.4 parts by mass of 7 parts by mass of sugar and the above powdered fat composition A are added to 100 parts by mass of whipped cream. Then, the whipped cream of Examples 1 to 4 having an overrun of about 170 was obtained.
Manufacturing procedure The aqueous phase raw material and the oil phase raw material were heated and mixed and dissolved at 70 ° C. using separate containers.
While stirring the aqueous phase raw material prepared in 2.1, the oil phase raw material prepared in 1 was gradually added thereto and mixed.
3. Sterilized by heating to 80 degrees.
4). Pre-emulsification was performed with a homomixer (4000 rpm, 10 minutes)
5. Homogenization was performed using a homogenizer (first stage 50 kg / cm ² , second stage 10 kg / cm ² ).
6). The mixture was cooled to 5 ° C. using an ice water bath to obtain whipped cream.

＊１；日清オイリオグループ株式会社製

* 1; Nisshin Oillio Group, Inc.

About the whipped creams of Examples 1 to 4 prepared above, the shape retention and mouthfeel were evaluated according to the following criteria. The results are shown in Table 3.

-Shape retention The whipped cream was put in a squeezed bag, and after squeezing, the appearance of the cream after storage at 20 ° C for 24 hours was evaluated according to the following criteria.
◎: Edge is sharp and very good ○: Edge is standing and good △: Normal ▲: Slightly sagging and defective ×: Sagging is observed and defective

-Mouth evaluation Five panelists gave a comprehensive evaluation according to the following criteria.
◎: Good mouthfeel, freshness is felt, very good ○: Good mouthfeel, good △: Normal ▲: Somewhat bad mouth, bad ×: Bad mouth, bad

＊１；別途添加の砂糖は、ベース油脂組成物（ホイップクリーム）に含める

* 1; Sugar added separately is included in the base fat composition (whipped cream)

[Butter cream]
A commercially available margarine (trade name: Royal Sharp, manufactured by Nisshin Oilio Group Co., Ltd.) was used as the base fat composition. And according to the structure of Table 4, the butter cream of Examples 5-7 was prepared. That is, margarine and powdered oil / fat composition A were mixed and foamed using a vertical mixer, and then liquid sugar was added and further stirred to obtain a butter cream having a specific gravity of about 0.8.

About the butter creams of Examples 5 to 7 prepared above, the shape retention and mouthfeel evaluation were performed according to the following criteria. The results are shown in Table 4.

-Shape retention The butter cream was put in a squeeze bag, and the appearance of the cream after being squeezed and stored at 30 ° C for 24 hours was evaluated according to the following criteria.
◎: Edge is standing and the cream is stable and very good ○: Edge is standing and good △: Normal ▲: Water separation is observed and defective ×: Water separation is observed and the shape collapses Very bad

-Mouth evaluation Five panelists gave a comprehensive evaluation according to the following criteria.
◎: Good mouthfeel, freshness is felt, very good ○: Good mouthfeel, good △: Normal ▲: Somewhat bad mouth, bad ×: Bad mouth, bad

＊１；マーガリンに液糖を含め、ベース油脂組成物とする

* 1; Margarine contains liquid sugar to make a base fat composition.

Furthermore, the manufacture example of the powder oil-fat composition of this invention is shown below. The powdery composition obtained by these production examples can also be used as a powdered oil / fat composition for a bubble-containing oil / fat composition, as in the previous examples.
(Production Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 50 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio: 2.0, average particle size: 119 μm, X-ray diffraction measurement diffraction peak: 4. 6%, peak intensity ratio: 0.90).

(Production Example 2): x = 16
Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 69.9% by mass, hard palm stearin, Nisshin Oilio Group Co., Ltd.) 25 g at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a thermostatic bath at 50 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 99 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 3): x = 16, (c2) Tempering method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry) 15g) was melted completely by maintaining at 80 ° C for 0.5 hours, cooled in a 30 ° C constant temperature bath for 0.01 hours, and then allowed to stand in a 60 ° C constant temperature bath for 2 hours. A solid with increased voids was formed and after crystallization was completed, it was cooled to room temperature (25 ° C.). By loosening the obtained solid matter, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 87 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 4): x = 16, (c1) Seeding method Triglyceride having a palmitic acid residue (carbon number 16) at the 1st to 3rd positions (XXX type: 89.7% by mass, tripalmitin, Tokyo Kasei) Kogyo Co., Ltd.) 15 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 60 ° C. thermostatic bath until the product temperature reaches 60 ° C. 0.1% by mass, left in a thermostatic bath at 60 ° C. for 2 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 92 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 5): x = 18
Maintain 3 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 99.6% by mass, manufactured by Tristearin, Sigma-Aldrich) at 80 ° C. for 0.5 hours to completely After melting and cooling in a 60 ° C. constant temperature bath for 12 hours to form a solid having voids with an increased volume and completing crystallization, it was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 30 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.93) was obtained.

(Production Example 6): x = 18
25 g of a triglyceride (XXX type: 96.0% by mass, Tristearin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hour. The mixture was completely melted and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 31 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 7): x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour It was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 54 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 8): x = 18
25 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) at 80 ° C. for 0.5 hour This was maintained and completely melted, and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid having voids with an increased volume to complete crystallization, and then cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.91) was obtained.

(Production Example 9): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 84.1% by mass, Nisshin sunflower oil (S) (high oleic sunflower oil), manufactured by Nisshin Oillio Group, Inc. ) Was subjected to a complete hydrogenation treatment by a conventional method to obtain a hydrogenated product (XXX type: 83.9% by mass). 25 g of the resulting high oleic sunflower oil extremely hardened oil was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours, and a solid having voids with increased volume. After forming and completing crystallization, it was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 48 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 10): x = 18
Triglycerides having a stearic acid residue (18 carbon atoms) at positions 1 to 3 (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.), 18.75 g, and another position 1 to Triglyceride having a stearic acid residue (carbon number 18) at the 3rd position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 6.25 g was mixed to obtain a raw material fat (XXX Type: 53.6% by mass). After the raw fat / oil is completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a constant temperature bath at 55 ° C. for 12 hours to form solids having voids with increased volume, and crystallization is completed And cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 63 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.78) was obtained. Palm extremely hardened oil had a very low content of XXX type triglyceride and was used as a diluent component (hereinafter the same).

(Production Example 11): x = 18, (c1) Seeding method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 96.0% by mass, Tristearin, Tokyo Kasei) Kogyo Co., Ltd.) 25 g at 80 ° C. for 0.5 hours, completely melted and cooled in a 70 ° C. constant temperature bath until the product temperature reaches 70 ° C. 0.1% by mass, left in a constant temperature bath at 70 ° C. for 12 hours to form a solid having voids with increased volume, and after completing crystallization, to room temperature (25 ° C.) state Cooled down. By loosening the obtained solid matter, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 36 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.88) was obtained.

(Production Example 12): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a thermostatic bath at 50 ° C. for 0.1 hour, and then allowed to stand in a thermostatic bath at 65 ° C. for 6 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 50 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.90) was obtained.

(Production Example 13): x = 18, (c2) Tempering method Triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hardened oil, Yokoseki) 15 g of oil and fat industry) was completely melted by maintaining at 80 ° C. for 0.5 hours, cooled in a 40 ° C. constant temperature bath for 0.01 hours, and then allowed to stand in a 65 ° C. constant temperature bath for 2 hours. A solid having voids with an increased volume was formed, and after crystallization was completed, the mixture was cooled to room temperature (25 ° C.). By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 14): x = 18, (c3) Precooling method Triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil) having a stearic acid residue (18 carbon atoms) at 1st to 3rd positions, 25 g of Yokoseki Yushi Kogyo Co., Ltd.) is maintained at 80 ° C. for 0.5 hours to completely melt, and the raw oil and fat is held in a 70 ° C. constant temperature bath until it reaches 70 ° C., and then in a 65 ° C. constant temperature bath for 8 hours. After cooling, a solid having voids with an increased volume was formed, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle diameter 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.89) was obtained.

(Production Example 15): x = 20
10 g of a triglyceride (XXX type: 99.5% by mass, triarachidin, manufactured by Tokyo Chemical Industry Co., Ltd.) having an arachidic acid residue (20 carbon atoms) at positions 1 to 3 is maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in a 72 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after crystallization was completed, it cooled to the room temperature (25 degreeC) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 42 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.92) was obtained.

(Production Example 16): x = 22
10 g of a triglyceride (XXX type: 97.4% by mass, tribehenine, manufactured by Tokyo Chemical Industry Co., Ltd.) having a behenic acid residue (carbon number 22) at the 1st to 3rd positions is maintained at 90 ° C. for 0.5 hour. It melt | dissolved completely, it cooled in the 79 degreeC thermostat for 12 hours, the solid substance which has the space | gap which increased in volume was formed, and after completing crystallization, it cooled to the room temperature (25 degreeC) state. By loosening the obtained solid, a powdery crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.93) was obtained.

(Production Example 17): x = 16, 18
12.5 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 and stearin at positions 1 to 3 Triglyceride having an acid residue (18 carbon atoms) (XXX type: 96.0% by mass, Tristearin, Tokyo Chemical Industry Co., Ltd.) 12.5 g was mixed to obtain a raw oil (XXX type: 93.8%) . The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Crystal composition (relaxed bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 74 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.90) was obtained. .

(Production Example 18): x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 12.5 g of a triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) was used as a raw oil (XXX type: 75.3%). The raw oil / fat is completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid having voids with increased volume, and then loosened to form powder Crystal composition (relaxed bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle diameter 77 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.88) was obtained. .

(Production Comparative Example 1): x = 16
25 g of a triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 is maintained at 80 ° C. for 0.5 hour. When melted completely and cooled in a thermostatic bath at 25 ° C. for 4 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.1 kg, peak intensity ratio: 0.10), and a powdery crystal composition It did not reach.

(Production Comparative Example 2): x = 16, 18
Triglycerides having a palmitic acid residue (16 carbon atoms) at positions 1 to 3 (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oilio Group Co., Ltd.) 12.5 g and positions 1 to 3 And 12.5 g of triglyceride having a stearic acid residue (18 carbon atoms) (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) were used as raw material fats and oils (XXX type: 39.6% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 40 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity) Ratio: 0.12), and did not reach a powdery crystal composition.

(Production Comparative Example 3): x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) having a stearic acid residue (carbon number 18) at the 1st to 3rd positions at 80 ° C. for 0.5 hour When maintained and completely melted and cooled in a constant temperature bath at 40 ° C. for 3 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.1 kg, peak intensity ratio: 0.11), and powdered crystals The composition was not reached.

(Production Comparative Example 4): x = 18
12.5 g of triglyceride having a stearic acid residue (carbon number 18) at the 1st to 3rd positions (XXX type: 66.7% by mass, soybean hardened oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) Triglyceride having a stearic acid residue (carbon number 18) at the 3-position (XXX type: 11.1% by mass, palm extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) 12.5 g was mixed to obtain a raw material fat (XXX Type: 39.7% by mass). The raw oil and fat was completely melted by maintaining at 80 ° C. for 0.5 hours and cooled in a constant temperature bath at 55 ° C. for 12 hours to be completely solidified (X-ray diffraction measurement diffraction peak: 4.2 kg, peak intensity) Ratio: 0.12), and did not reach a powdery crystal composition.

The results of the production examples and production comparative examples are summarized in Table 5.

Claims (18)

The powdery fat composition for bubble-containing fats and oils composition containing the powdery fats and oils composition which satisfy | fills the following (a) conditions.
(A) It is a powdery fat composition containing an oil and fat component containing one or more XXX type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10 22 is an integer selected from 22, the fat component contains β-type fat, the powder fat composition particles have a plate shape, and the loose bulk density of the powder fat composition is 0.05-0. 6 g / cm ³ .   The powder fat composition according to claim 1, wherein the fat component is a β-type fat.   The powdered oil / fat composition according to claim 1 or 2, wherein the XXX type triglyceride contains 50% by mass or more when the total mass of the oil / fat component is 100% by mass.   The powder fat composition according to any one of claims 1 to 3, wherein the carbon number x is an integer selected from 16 to 18. The loose bulk density of the powder fat composition is 0.1 to 0.4 g / cm ^3, the powder fat and oil composition according to any one of claims 1 to 4.   The powdered fat composition according to any one of claims 1 to 5, wherein the plate-like shape of the powdered fat composition has an aspect ratio of 1.1 or more.   The powdered oil / fat composition according to any one of claims 1 to 6, wherein the powdered oil / fat composition does not detect α-type oil / fat by differential scanning calorimetry.   The powder fat composition according to any one of claims 1 to 7, wherein the powder fat composition has a diffraction peak at 4.5 to 4.7 mm in X-ray diffraction measurement.   The peak intensity ratio (4.6 Å peak intensity / (4.6 ピ ー ク peak intensity + 4.2 ピ ー ク peak intensity)) in the X-ray diffraction measurement of the powdery fat composition is 0.2 or more. The powder oil-fat composition of any one of these. 10. The powder oil composition according to claim 1, wherein the oil composition comprises a β-type oil obtained by cooling and solidifying an oil composition raw material containing XXX-type triglyceride at a temperature equal to or higher than a cooling temperature obtained from the following formula. The powdered fat composition according to Item 1.
Cooling temperature (° C.) = Carbon number ×× 6.6−68   The powdered fat composition contains a β-type fat obtained by cooling and solidifying an oil-fat composition raw material containing a XXX-type triglyceride at a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat. Item 10. The powdery fat composition according to any one of Items 1 to 9.   The powder fat composition according to any one of claims 1 to 11, wherein an average particle size of the powder fat composition is 20 µm or less.   A foamed oil / fat composition comprising the powdered oil / fat composition according to any one of claims 1 to 12.   The foamed oil / fat composition according to claim 13, wherein the content of the powdered oil / fat composition in the foamed oil / fat composition is 0.01 to 10% by mass.   The foamed oil / fat composition according to claim 13 or 14, wherein the foamed oil / fat composition contains water.   The cell-containing oil / fat composition according to any one of claims 13 to 15, wherein the cell-containing oil / fat composition is one selected from whipped chocolate, butter cream, whipped cream, and ice cream.   The powdered fat composition according to any one of claims 1 to 12 is mixed or added to the fat composition before foaming, and foamed to any one of claims 13 to 16. The manufacturing method of the air-containing fats and oils composition of description.   A bubble-containing agent or a bubble-containing auxiliary agent for an oil or fat composition, comprising the powdered oil or fat composition according to any one of claims 1 to 12 as an active ingredient.

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