201218958 六、發明說明： [相關申請] 本申請案係伴隨以日本專利申請20 1 0-之巴黎條約的優先權主張之申請。因此，本 曰本專利申請所揭示的全部事項。 【發明所屬之技術領域】 本發明係關於一種主要在製作糕點、製 中，適合作爲起泡性水中油型乳化物所使用 油型乳化物的原料之油脂組成物。進而關於 油脂組成物之起泡性水中油型乳化物。 【先前技術】 奶類及奶製品的相關規格成分規定中之 中之油脂爲100%的乳脂肪，且具無可取代之 溶性。但另一方面，在運送中容易產生稱爲 黏度上昇或固化，此外，攪打時之終點寬度 ，進而有著價格昂貴的缺點。目前，並沒有 脂之生乳油，而有在保有風味的同時將作業 因此市售有：組合有乳脂肪與植物性油脂之 的型態、或重視保存性或保形性、成本之僅 所製成之稱爲純植物乳油等的各式各樣起泡 化物。 就純植物型態之起泡性水中油型乳化物 1 3 9750爲基礎 申請案包含該 作麵包的領域 之起泡性水中 一種使用有該 乳油，係乳油 優異風味、口 結塊之急劇的 短而難以使用 所謂的1 〇 〇 %乳 性予以改良， 稱爲複合乳油 由植物性油脂 性水中油型乳 所使用之植物 -5- 201218958 性油脂而言，可舉出大量含有碳數12之飽和脂肪酸的月桂 酸之棕櫚油、棕櫚仁油等之月桂脂系植物油脂；大量含有 棕櫚油、菜籽油、大豆油等之碳數16以上的脂肪酸之植物 油脂；此等植物油脂之硬化油、分餾油、上述之混合油等 。使用月桂脂系油脂所得之起泡性水中油型乳化物，其口 溶性極佳，相反地也有乳化容易變得不安定，攪打作業時 之終點寬度短，且經攪打後之乳油表面容易粗糙的問題。 另一方面，倂用月桂脂系油脂，與大量含有棕櫚油、菜籽 油、大豆油等之碳數16以上的脂肪酸之植物油脂的硬化油 所得之起泡性水中油型乳化物，由於口溶性、乳化安定性 、保形性之均衡佳，且亦容易得到在攪打狀態下之冷凍解 凍耐性，故以往廣爲流通（例如，參照專利文獻1〜3 )。 然而，近年來，有學說指出硬化油所含有的反式脂肪 酸在營養學上爲不佳的說法。此外，由於在美國，對含有 一定基準以上之反式脂肪酸的食品，課以顯示之義務等的 原因，故社會上要求降低含油脂之食品的反式脂肪酸含量 。因此，關於起泡性水中油型乳化物所使用之油脂，也被 要求降低含有反式脂肪酸之植物油脂的硬化油。 就實質上不含反式脂肪酸之起泡性水中油型乳化物而 言，提出有倂用月桂脂系油脂與棕櫚油脂之中融點分餾油 的型態等（例如，參考專利文獻4、5)。然而’倂用月桂 脂系油脂與棕櫚油之中融點分餾油所得之起泡性水中油型 乳化物，需要特別注意油脂調配的均衡。此外，由於使油 脂結晶析出的冷卻•熟成步驟之微妙的變化會大幅影響乳 -6- 201218958 化安定性等的品質’因此必須做嚴密的步驟管理。另一方 面，雖也嘗試藉由使用以月桂脂系油脂作爲原料油之酯交 換油的品質改良（例如，參照專利文獻6)’但無法充分 發揮月桂脂系油脂之優異的口溶性。 因此，期望開發一種無需在製造上做特別的步驟管理 ，且將反式脂肪酸含量充分降低，並充分發揮月桂脂系油 脂之優異的口溶性之乳化安定性高，起泡性、保形性等之 攪打特性良好，且在攪打狀態下之冷凍解凍耐性良好的起 泡性水中油型乳化物。 [先前技術文獻] [專利文獻] [專利文獻1]日本特開平2-100646號公報 [專利文獻2]日本特開平2-308766號公報 [專利文獻3]日本特開平n-9214號公報 [專利文獻4]日本特開平5-219887號公報 [專利文獻5]日本特開平8-70807號公報 [專利文獻6]日本特開平6_ 1 4 1 8 08號公報 【發明內容】 [發明所欲解決之課題] 本發明之目的爲提供一種主要在製作糕點、製作麵包 的領域中’適合作爲起泡性水中油型乳化物所使用之起泡 性水中油型乳化物的原料之油脂組成物。再者，本發明之 201218958 其他目的爲提供一種藉由使用該油脂組成物，而無需在製 造上做特別的步驟管理，且將反式脂肪酸含量充分降低， 並充分發揮月桂脂系油脂之優異的口溶性之乳化安定性高 ，起泡性、保形性等之攪打特性良好，且在攪打狀態下之 冷凍解凍耐性良好的起泡性水中油型乳化物。 [解決課題之手段] 本發明者們爲了解決上述課題，精心硏究的結果發現 ，藉由將以特定種類之具有特定含量的三酸甘油酯之混合 油脂、與具有特定之HLB値之蔗糖脂肪酸酯，以特定的量 進行調配，而可解決上述課題，以完成本發明。 亦即，根據本發明之一型態， 提供一種起泡性水中油型乳化物用之油脂組成物，係 包含混合油脂與蔗糖脂肪酸酯所成， 該混合油脂係具有構成三酸甘油酯之脂肪酸殘基之碳 數合計爲36〜38的第1三酸甘油酯、和構成三酸甘油脂之 脂肪酸殘基之碳數合計爲50〜52的第2三酸甘油脂， 該蔗糖脂肪酸酯係HLB値爲〇以上4以下， 相對於前述混合油脂之總量，第1三酸甘油酯之含量 爲20質量％以上35質量％以下，第2三酸甘油酯之含量爲8 質量％以上4 4質量％以下，相對於前述混合油脂中全部之 鍵結於三酸甘油酯之脂肪酸總量，飽和脂肪酸之含量爲60 質量％以上， 相對於前述油脂組成物之總量，前述蔗糖脂肪酸酯之 -8 - 201218958 含量爲0.01質量％以上2質量％以下。 此外，根據本發明之其他型態’提供一種於油相中含 有上述之起泡性水中油型乳化物用之油脂組成物所成之起 泡性水中油型乳化物，及含有該起泡性水中油型乳化物之 食品。 [發明效果] 藉由使用本發明之起泡性水中油型乳化物用之油脂組 成物，可提供一種將反式脂肪酸含量充分降低’並充分發 揮月桂脂系油脂之優異的口溶性之乳化安定性高’起泡性 、保形性等之攪打特性良好，且在攪打狀態下之冷凍解凍 耐性良好的起泡性水中油型乳化物。此外，藉由使用本發 明之起泡性水中油型乳化物用之油脂組成物，可縮短製造 時之熟成步驟，因此可提高製造效率。 定義 於本發明中，所謂油脂中之三酸甘油酯，係指具有於 1分子之甘油中，酯鍵結有3分子之脂肪酸的構造者。三酸 甘油酯之1、2、3位，係表示鍵結脂肪酸的位置。另外’ 作爲構成三酸甘油酯之脂肪酸的簡稱，係使用下述內容。 X:碳數16〜24之飽和脂肪酸、U:碳數16〜24之不飽和 脂肪酸。 於本發明中，飽和脂肪酸X，係碳數爲16〜24，較佳 爲16〜22，更佳爲16〜20，再佳爲16〜18。此外，於三酸 -9 - 201218958 甘油酯分子中鍵結2個或3個飽和脂肪酸X時，飽和脂肪酸 X可爲相同的飽和脂肪酸，也可爲不同的飽和脂肪酸。具 體而言，飽和脂肪酸X，係可舉出：棕櫚酸（16) '硬脂 酸（18)、花生酸（20)、二十二酸（22)、及二十四酸 (24)。另外，上述之數値表記係脂肪酸的碳數。 於本發明中，不飽和脂肪酸U，係碳數爲16〜24’較 佳爲16〜22，更佳爲16〜20’再佳爲16〜18。此外’於三 酸甘油酯分子中鍵結2個或3個不飽和脂肪酸U時’不飽和 脂肪酸U可爲相同的不飽和脂肪酸，也可爲不同的不飽和 脂肪酸。具體而言，不飽和脂肪酸U，係可舉出：軟脂油 酸（16:1)、油酸（18:1)、亞麻油酸（18:2)、及 蘇子油酸（18: 3)。另外，上述之數値表記係脂肪酸的 碳數與雙鍵數之組合。 I.起泡性水中油型乳化物用之油脂組成物 於本發明中，油脂組成物係包含混合油脂、與蔗糖脂 肪酸酯所成者。油脂組成物亦可進一步包含香料、食品用 乳化劑等之油溶性成分。油溶性之食品用乳化劑爲蔗糖脂 肪酸酯以外之乳化劑，可舉出：甘油脂肪酸酯、去水山梨 醇脂肪酸酯、聚甘油脂肪酸酯、及卵磷酯等。特別是倂用 卵磷酯時，由於蔗糖脂肪酸酯的分散性會提昇，故較佳。 1 .混合油脂 混合油脂係具有第1三酸甘油酯與第2三酸甘油酯。混 -10- 201218958 合油脂亦可進一步具有第3三酸甘油酯。相對於油脂組成 物之總量，混合油脂之含量爲50質量％以上99.99質量％以 下，較佳爲70質量％以上99.99質量％以下，更佳爲90質量 %以上99.99質量％以下。 第1三酸甘油酯 第1三酸甘油酯係構成三酸甘油酯之脂肪酸殘基之碳 數合計爲36〜38。相對於混合油脂之總量，第1三酸甘油 酯之含量爲20質量％以上35質量％以下，較佳爲23質量％以 上3 5質量％以下，更佳爲25質量％以上33質量％以下。另外 ，第1三酸甘油酯可爲單一種類之三酸甘油酯，亦可包含 複數種類之三酸甘油酯。於包含複數種類的情況下，其合 計之含量只要在上述範圍內即可。若含有上述範圔程度之 第1三酸甘油酯，則可使起泡性水中油型乳化物之口溶性 良好。 第2三酸甘油酯 第2三酸甘油酯係構成三酸甘油酯之脂肪酸殘基之碳 數合計爲50〜52。相對於混合油脂之總量，第2三酸甘油 酯之含量爲8質量％以上44質量％以下，較佳爲8質量％以上 38質量％以下’更佳爲1〇質量％以上33質量％以下。另外， 第2三酸甘油酯可爲單一種類之三酸甘油酯，亦可包含複 數種類之三酸甘油酯。於包含複數種類的情況下，其合計 之含量只要在上述範圍內即可。若含有上述範圍程度之第 -11 - 201218958 2三酸甘油酯，則可使起泡性水中油型乳化物之安定性與 攪打性良好。 第3三酸甘油酯 第3三酸甘油酯係只要爲第1及第2三酸甘油酯以外即 可，構成三酸甘油酯之脂肪酸殘基之碳數並無特別限制。 相對於混合油脂之總量，第3三酸甘油酯之含量爲0質量％ 以上70質量％以下，較佳爲5質量％以上60質量％以下，更 佳爲10質量％以上50質量％以下。另外，第3三酸甘油酯可 爲單一種類之三酸甘油酯，亦可包含複數種類之三酸甘油 酯。於包含複數種類的情況下，其合計之含量只要在上述 範圍內即可。 飽和脂肪酸之含量 於本發明中，相對於混合油脂中全部之鍵結於三酸甘 油酯之脂肪酸總量，混合油脂中之飽和脂肪酸之含量爲60 質量％以上，較佳爲70質量°/。以上90質量％以下，更佳爲73 質量％以上8 5質量％以下。若飽和脂肪酸之含量爲上述範 圍程度，則可使起泡性水中油型乳化物之攪打作業性良好 反式脂肪酸之含量 根據本發明之較佳型態，相對於混合油脂中全部之構 成三酸甘油酯之脂肪酸總量，混合油脂中之反式脂肪酸之 -12- 201218958 含量以5質量％以下，較佳爲3質量％以下，更佳爲2質量％ 以下者爲佳。若反式脂肪酸之含量爲上述範圍程度，則在 營養學上爲佳。 XXX型三酸甘油酯之含量 根據本發明之較佳型態，相對於混合油脂中全部之三 酸甘油脂量，鍵結有混合油脂中之碳數1 6〜24的飽和脂肪 酸X之XXX型三酸甘油酯之含量以2質量％以上10質量％以 下，較佳爲2.5質量％以上8質量％以下，更佳爲3質量％以 上6質量％以下者爲佳。若XXX型三酸甘油酯之含量爲上述 範圍程度，則不會損害起泡性水中油型乳化物之口溶性， 且可使乳化安定性良好。 根據其他較佳型態，混合油脂係混合第1油脂與第2油 脂所成者，其亦可進一步混合第3油脂。 第1油脂 相對於第1油脂中全部之鍵結於三酸甘油脂之脂肪酸 總量，第1油脂係含有月桂酸30質量％以上，較佳爲35質量 %以上，更佳爲40質量％以上60質量％以下。若含有上述範 圍程度之月桂酸，則可充分發揮月桂脂系油脂之優異的口 溶性。此外，相對於混合油脂之總量，第1油脂之含量爲 55質量％以上95質量％以下，較佳爲60質量％以上95質量％ 以下，更佳爲65質量％以上90質量％以下。第1油脂，係可 舉出：食用油脂（動植物油脂）和將其氫化及/或分餾所 -13- 201218958 得之加工油脂，例如’棕櫚仁油、棕櫚油，以及將此等氫 化所得之加工油脂等。另外，第1油脂可單獨使用單一種 類之油酯’亦可倂用複數種類之油酯》於倂用的情況下， 其合計之含量只要在上述範圍內即可。 第2油脂 相對於第2油脂中之三酸甘油酯總量，第〗油脂係含有 碳數16〜24之飽和脂肪酸X與碳數16〜24之不飽和脂肪酸 U鍵結之X2U型三酸甘油酯（XUX型與XXU型的合計）30 質量％以上，較佳爲40質量％以上，更佳爲50質量％以上60 質量％以下。飽和脂肪酸X之碳數係以1 6〜1 8爲佳，不飽 和脂肪酸U之碳數係以1 6〜1 8爲佳。此外，根據較佳型態 ，X2U型三酸甘油酯，在X2U型中，爲XUX型/X2U型2 0.5，較佳爲XUX型/X2U型20.7。若含有上述範圍程度 之具有特定碳數的X2U型三酸甘油酯，則可改良起泡性水 中油型乳化物之安定性與攪打性。此外，相對於混合油脂 之總量，第2油脂之含量爲5質量％以上45質量％以下，較 佳爲5質量％以上40質量％以下’更佳爲10質量％以上35質 量％以下。第2油脂，係可舉出：食用油脂（動植物油脂） 和將其施以氫化、分餾、及酯交換中所選出之1種以上之 處理後的加工油脂’例如’將棕櫚油分餾所得之中融點部 分。此外，根據其他型態，第2油脂，係以碘價3 2以上48 以下者爲佳。另外’第2油脂可單獨使用單—種類之油醋 ’亦可併用複數種類之油酯。於倂用的情況下’其合計之 -14- 201218958 含量只要在上述範圍內即可。 第3油脂 第3油脂係只要爲第1及第2油脂以外者即可，鍵結於 第3油脂中之三酸甘油酯的脂肪酸之碳數並無特別限制。 相對於混合油脂之總量，第3油脂之含量爲1 0質量％以下， 較佳爲5質量％以下，更佳爲3質量％以下。第3油脂，係可 舉出：食用油脂（動植物油脂）和將其氫化及/或分餾所 得之加工油脂，例如，菜籽油、玉米油、大豆油、米油、 魚油、紅花油、橄欖油、麻油、棉籽油、乳脂、及奶油等 。另外，第3油脂可單獨使用單一種類之油酯，亦可倂用 複數種類之油酯。於倂用的情況下，其合計之含量只要在 上述範圍內即可。 2.蔗糖脂肪酸酯 於本發明中，蔗糖脂肪酸酯，係使用HLB値爲0以上4 以下，較佳爲0.5以上3.5以下，更佳爲超過1未達3，再佳 爲1 · 5以上2.5以下者。此外，相對於油脂組成物之總量， 蔗糖脂肪酸酯之含量爲0.01質量％以上2質量％以下，較佳 爲0.0 2質量％以上1 . 0質量％以下，更佳爲0.0 5質量％以上 0.5質量％以下，再佳爲〇.〇7質量％以上0.5質量％以下’再 更佳爲0.1質量％以上0.5質量％以下。藉由將上述程度之含 量的蔗糖脂肪酸酯加入油脂組成物中，而使起泡性水中油 型乳化物之乳化安定性高，且可提昇起泡性或保形性等之 -15- 201218958 攪打特性。再者，藉由將蔗糖脂肪酸酯之含量設爲0.07質 量％以上，可更縮短熟成時間。此外’ HLB値若爲1.5以上 2.5以下，則可降低蔗糖脂肪酸酯的添加量，而可更加縮 短熟成時間。 於本發明中，蔗糖脂肪酸酯之脂肪酸，係可使用不飽 和脂肪酸及飽和脂肪酸中之任一者。不飽和脂肪酸，係可 舉出：油酸、亞麻油酸、蘇子油酸、及芥子酸等。此外， 飽和脂肪酸，係可舉出：月桂酸、肉豆蔻酸、棕櫚酸、硬 脂酸、及二十二酸等。另外，此等脂肪酸可單獨使用，亦 可混合使用。若使用硬脂酸作爲脂肪酸，則可更加縮短熟 成時間。此外，根據其他之較佳型態，於蔗糖脂肪酸酯中 ，係以鍵結有60%以上飽和脂肪酸者爲佳。 3.起泡性水中油型乳化物用之油脂組成物的特性 本發明之起泡性水中油型乳化物用之油脂組成物，其 特徵在於：在液相與固相之相轉移（融解•凝固）時所產 生之熱量位移（吸熱•放熱），且在使用示差掃描熱量測 定(METTLER TOLEDO公司DSC 1 )裝置來測量時，以具 有特定之轉移熱曲線（DSC曲線）者爲佳。根據較佳型態 ，油脂組成物係以-5 °C /分鐘之冷卻速度從融解狀態（例 如，60°C，較佳爲60°C以上80°C以下）冷卻時，相對於整 體之發熱量’至冷卻達5°C之時點爲止的發熱量爲45 %以上 ，較佳爲60%以上，更佳爲70%以上。若至冷卻達5°C之時 點爲止的發熱量爲上述程度，則在製造起泡性水中油型乳 -16- 201218958 化物時，可縮短冷卻所需要的時間，並縮短熟成步驟，且 可改善成本。 根據其他較佳型態，以-5 °C /分鐘之冷卻速度從融解 狀態冷卻至5 °C時’於起泡性水中油型乳化物用之油脂組 成物的DSC曲線中，發熱量之峰頂溫度係以5°C以上，較 佳爲7 °C以上，更佳爲8 °C以上1 5 °C以下，再佳爲9。(：以上 14 °C以下者爲佳。若發熱量之峰頂溫度爲上述程度，則在 製造起泡性水中油型乳化物時，可縮短冷卻所需要的時間 ，並縮短熟成步驟，且可改善成本。 Π.起泡性水中油型乳化物用之油脂組成物的製造方法 根據本發明之較佳型態，起泡性水中油型乳化物用之 油脂組成物，係可藉由將上述混合油脂溶解，並將蔗糖脂 肪酸酯與視需要而添加的油溶性成分以周知的方法均勻地 分散、溶解而製造。此外，根據其他較佳型態，起泡性水 中油型乳化物用之油脂組成物，係可藉由將第1油脂與第2 油脂溶解而予以混合，且將蔗糖脂肪酸酯以周知的方法均 勻地分散、溶解而製造。較佳爲進一步混合第3油脂或視 需要而添加的油溶性成分亦可。在併用卵磷酯作爲油溶性 成分的情況下，使卵磷酯溶解於混合油脂，其後’添加蔗 糖脂肪酸酯時，由於會提昇蔗糖脂肪酸酯對混合油脂的分 散性，故爲佳。另外，相對於起泡性水中油型乳化物用之 油脂組成物總量，以混合蔗糖脂肪酸酯0.01質量％以上2質 量％以下，較佳爲0.0 2質量％以上1.0質量％以下’更佳爲 -17- 201218958 0.05質量％以上〇.5質量％以下，再佳爲0.07質量％以上0.5 質量％以下，再更佳爲0.1質量％以上0.5質量％以下者爲佳 。尤其是藉由將蔗糖脂肪酸酯之含量設爲〇.〇7質量％以上 ，可將起泡性水中油型乳化物用之油脂組成物調整成具有 特定DSC曲線者。 III.起泡性水中油型乳化物 根據本發明之較佳型態，起泡性水中油型乳化物’係 於油相中含有上述起泡性水中油型乳化物用之油脂組成物 。起泡性水中油型乳化物，係含有起泡性水中油型乳化物 用之油脂組成物、與水、還有其他成分。其他成分，係可 列舉例如：一般使用於起泡性水中油型乳化物之食品、乳 化劑、香料、蛋白質（乳固形分）、增黏多糖類、抗氧化 劑、以及色素等。起泡性水中油型乳化物中之起泡性水中 油型乳化物用之油脂組成物的調配量爲20質量％以上55質 量％以下，較佳爲25質量％以上50質量％以下’更佳爲30質 量％以上45質量％以下。水的調配量爲40質量％以上70質量 %以下，較佳爲35質量％以上65質量％以下’更佳爲30質量 %以上60質量％以下。其他成分的調配量爲〇·1質量％以上 25質量％以下，較佳爲0_1質量％以上15質量％以下，更佳 爲0 · 1質量％以上1 0質量％以下。 用途 本發明之起泡性水中油型乳化物，係可用於各種用途 -18- 201218958 。各種用途係可列舉例如：攪打乳油'咖啡奶精、及調理 用的食用乳油等。使用有本發明之起泡性水中油型乳化物 的食品，係可列舉例如：使用有攪打乳油的冷凍甜品或和 洋生菓子等。 IV.起泡性水中油型乳化物之製造方法 本發明之起泡性水中油型乳化物之製造.方法，係可使 用周知的方法。其中一例係將本發明之起泡性水中油型乳 化物用之油脂組成物融解，並使油溶性之其他成分溶解或 分散而調製油相。另一方面，亦調製使水溶性之其他成分 溶解或分散於水中而調製出的水相。可藉由將分別調製出 的油相與水相混合，並將備用乳化後的乳化物進行均質化 處理而製造。此外，亦可視需要進行殺菌處理。均質化處 理可爲在殺菌處理之前進行的前均質，或在殺菌處理之後 進行的後均質。此外，亦可進行將前均質與後均質兩者組 合的二段均質。均質化處理之後，係以採取冷卻、熟成之 步驟者爲佳。於本發明之製造方法中，藉由使用油相中含 有上述範圍內的上述蔗糖脂肪酸酯之起泡性水中油型乳化 物，而可縮短製造步驟中之冷卻步驟（熟成步驟）。 在本發明之起泡性水中油型乳化物中含有乳脂的情況 下，可藉由調製含有奶油或白脫油、調製油脂等之乳脂的 油相，使其與水相混合並予以乳化而製造。此外，亦可藉 由將生乳油（僅由乳脂肪所製造之乳油）於水相中調配’ 並進一步將該水相與含有本發明之起泡性水中油型乳化物 -19- 201218958 用之油脂組成物的油相予以乳化而製造。再者，亦可藉由 混合生乳油於本發明之起泡性水中油型乳化物中而製造。 【實施方式】 [實施例] 以下，藉由實施例來進一步詳細說明本發明，但本發 明並不限定於以下之實施例的內容所解釋者" I.起泡性水中油型乳化物用之油脂組成物的製造 以表1所示之調配，將油脂原料、與蔗糖脂肪酸酯， 利用乳化均質機（PRIMIX公司製）進行混合，而製造出 起泡性水中油型乳化物用之油脂組成物。 於油脂組成物之製造中所使用之油脂原料及蔗糖脂肪 酸酯係如下所述。 第1油脂 •棕櫚仁油（日清奧利友集團股份有限公司公司內製 造品’總碳數3 6〜3 8爲3 7 %、總碳數5 0〜5 2爲6 %、月桂酸 47質量％、X2U型三酸甘油酯0質量％、反式脂肪酸〇1質量 %) •棕欄仁微水添油（日清奧利友集團股份有限公司公 司內製造品，總碳數36〜38爲37%、總碳數5〇〜52爲6%、 月桂酸45質量％、X2U型三酸甘油酯〇質量％、反式脂肪酸 4··7質量％、碘價10) -20- 201218958 •棕櫚極度硬化油（日清奧利友集團股份有限公司公 司內製造品，總碳數3 6〜3 8爲3 5 %、總碳數5 0〜5 2爲4 %、 月桂酸47質量％、X2U型三酸甘油酯〇質量％、反式脂肪酸 0·0質量％ ) •棕櫚仁極度硬化油（日清奧利友集團股份有限公司 公司內製造品，總碳數36〜3 8爲37%、總碳數50〜52爲6% 、月桂酸47質量％、X2U型三酸甘油酯〇質量％、反式脂肪 酸0·0質量％) 第2油脂 •棕櫚中融點部分（日清奧利友集團股份有限公司公 司內製造品，總碳數36〜38爲1%、總碳數50〜52爲89%、 月桂酸0.2質量％、X2U型三酸甘油酯68質量％、反式脂肪 酸0.5質量％、碘價45 ) 第3油脂 •菜籽油（日清奧利友集團股份有限公司公司內製造 品，總碳數36〜38爲0.6 %'總碳數50〜52爲12.7%、反式 脂肪酸1.5質量％ ) 蔗糖脂肪酸酯 • S-170(商品名：Ryoto® Sugar Ester S-170、三菱 化學食品股份有限公司，HLB値：1、鍵結脂肪酸：硬脂 酸 7 0 % ) -21 - 201218958 • S-270 (商品名：Ryoto® Sugar Ester S-270、三菱 化學食品股份有限公司，HLB値：2、鍵結脂肪酸：硬脂 酸 7 0 % ) 將上述所製造出之油脂組成物之調配（質量％ )顯示 於表1。 [表1] 油脂組成物調配 例1 例2 例3 (比較） 例4 (比較） 例5 (比較） 例6 例7 例8 例9 (比較） 棕櫚仁油 49.7 47.8 59.8 47.7 47.7 48 棕櫚仁微水添油 35 30 30 30 30 棕櫚極度硬化油 100 80 49.7 棕櫚仁極度硬化油 20 棕櫚中融點部分 15 20 20 50 20 20 20 20 菜籽油 2 2 2 2 S-170 0.3 0.3 0.2 S-270 0.2 0.3 0.3 合計 100 100 100 100 100 100 100 100 100 II.起泡性水中油型乳化物用之油脂組成物之分析 針對例1〜9的起泡性水中油型乳化物用之油脂組成物 ，分別進行以下的分析。 1.三酸甘油酯的量 針對油脂組成物中之混合油脂所含有的三酸甘油酯’ 利用氣相層析法（AOCS Ce5-86標準、測量裝置：Agilent201218958 VI. Description of the Invention: [Related application] This application is an application filed with the priority of the Paris Patent of Japanese Patent Application No. 20-100-. Accordingly, all of the matters disclosed in this patent application are hereby incorporated. [Technical Field of the Invention] The present invention relates to an oil and fat composition which is mainly used as a raw material of an oil-type emulsion used in an oily emulsion of a foaming water, which is mainly used in the production of cakes and cereals. Further, it relates to an oily emulsion of a foaming water in a fat or oil composition. [Prior Art] The fats and oils in the relevant specifications of milk and dairy products are 100% milk fat and have irreplaceable solubility. On the other hand, it is easy to produce a viscosity increase or solidification during transportation, and in addition, the width of the end point during whipping is disadvantageous in that it is expensive. At present, there is no fat emulsifiable concentrate, and there are products that are commercially available at the same time as the flavor is preserved: a combination of milk fat and vegetable oil, or a preservation or shape retention property, and a cost alone. It is called a variety of foaming compounds such as pure vegetable emulsifiable concentrate. The application of the oily emulsion in the pure plant type in the foaming water is based on the use of the emulsifiable water in the foaming water in the field of breadmaking, which is excellent in the flavor of the emulsifiable concentrate and the abruptness of the mouth agglomeration. It is difficult to use the so-called 1%% milk to be improved. It is called the compound emulsifiable concentrate. The plant-5-201218958 oil used in the vegetable oily oleaginous oil type oil can be saturated with a large amount of carbon number 12. Fatty acid lauric acid palm oil, palm kernel oil, and the like, a lauric fat vegetable oil; a plant oil containing a fatty acid having a carbon number of 16 or more, such as palm oil, rapeseed oil, soybean oil, or the like; Fractionated oil, the above-mentioned mixed oil, and the like. The foaming water-based emulsion obtained by using lauric fat-based fat has excellent mouth-melting property, and conversely, emulsification is liable to become unstable, the end width of the whipping operation is short, and the emulsified surface is easily whipped. Rough question. On the other hand, a succulent oil-based emulsion obtained by using a lauric fat-based fat or oil and a hardened oil containing a large amount of vegetable fats and oils having a carbon number of 16 or more, such as palm oil, rapeseed oil, and soybean oil, is used. Since the balance of solubility, emulsification stability, and conformality is good, and the freeze-thaw tolerance in the whipped state is also easily obtained, it has been widely distributed in the past (for example, refer to Patent Documents 1 to 3). However, in recent years, there has been a theory that the trans fatty acid contained in the hardened oil is not nutritionally good. In addition, in the United States, it is required to reduce the trans fatty acid content of fat-containing foods because of the obligation to display foods containing a certain level or higher of trans fatty acids. Therefore, the oil and fat used in the oily emulsion in the foaming water is also required to reduce the hardened oil of the vegetable fat containing the trans fatty acid. In the foaming water-based emulsion which is substantially free of the trans-fatty acid, the type of the fractionated oil of the lauric fat-based fat and the palm oil is proposed (for example, refer to Patent Documents 4 and 5). ). However, it is necessary to pay special attention to the balance of fat blending, in the foaming water-based emulsion obtained by melting the fractionated oil between lauric fat and palm oil. In addition, the subtle changes in the cooling and ripening steps of the precipitation of the oil crystals greatly affect the quality of the milk -6-201218958, etc. Therefore, strict step management must be performed. On the other hand, attempts have been made to improve the quality of the ester exchange oil using lauric fat-based fats and oils as a raw material oil (for example, refer to Patent Document 6). However, the excellent solvent solubility of the lauric fat-based fats and oils cannot be sufficiently exhibited. Therefore, it is desired to develop a high emulsion stability, foaming property, shape retention property, etc., which does not require special step management in manufacturing, and sufficiently lowers the trans fatty acid content, and exhibits excellent oral solubility of lauric fat oil. An oily emulsion of foaming water having good whipping characteristics and good freeze-thaw resistance in a whipped state. [PRIOR ART DOCUMENT] [Patent Document 1] Japanese Laid-Open Patent Publication No. Hei 2- No. Hei. [Patent Document 5] Japanese Patent Laid-Open Publication No. Hei 8-70807 (Patent Document 6) Japanese Patent Application Publication No. Hei. No. Hei. No. Hei. [Problem] An object of the present invention is to provide an oil and fat composition which is a raw material of a foamable water-based emulsion which is suitable for use as a foamable water-based emulsion in the field of producing cakes and bread. Furthermore, the other object of 201218958 of the present invention is to provide a composition for using the oil and fat without special step management in manufacturing, and to sufficiently reduce the trans fatty acid content and to give full play to the excellent properties of the lauric fat oil. The foaming water-in-water emulsion having good emulsification stability of the mouth-melting property, good whipping property such as foaming property and shape retention property, and good freeze-thaw resistance in a whipped state. [Means for Solving the Problem] In order to solve the above problems, the inventors of the present invention have found that a mixed fat of a specific amount of triglyceride and a specific HLB having a specific HLB is found. The acid ester is formulated in a specific amount to solve the above problems to complete the present invention. That is, according to one aspect of the present invention, there is provided a fat or oil composition for an oily emulsion in a foaming water, comprising a mixed fat and a sucrose fatty acid ester, the mixed fat having a triglyceride. The first triglyceride in which the carbon number of the fatty acid residue is 36 to 38 in total, and the second triglyceride in which the carbon number of the fatty acid residue constituting the triglyceride is 50 to 52 in total, the sucrose fatty acid ester The content of the first triglyceride is 20% by mass or more and 35% by mass or less, and the content of the second triglyceride is 85% by mass or more based on the total amount of the mixed fats and oils. 4% by mass or less, the content of the saturated fatty acid is 60% by mass or more based on the total amount of the fatty acid bonded to the triglyceride in the mixed fat or oil, and the sucrose fatty acid ester is the total amount of the fat or oil composition. -8 - 201218958 The content is 0.01% by mass or more and 2% by mass or less. Further, according to another aspect of the present invention, there is provided a foaming aqueous oil emulsion obtained by containing the above-described oil-and-fat composition for a foaming type oily emulsion in an oil phase, and containing the foaming property. A food product of oily emulsion in water. [Effect of the Invention] By using the oil-and-fat composition for a foaming oil-in-water emulsion of the present invention, it is possible to provide an emulsion stability which sufficiently reduces the trans fatty acid content and sufficiently exhibits the excellent solvent solubility of the lauric fat oil. A foaming water-based emulsion having good whipping characteristics such as foaming property and shape retention property and having good freeze-thaw resistance in a whipped state. Further, by using the oil-and-fat composition for the oil-based emulsion of the foaming water of the present invention, the ripening step at the time of production can be shortened, so that the production efficiency can be improved. In the present invention, the triglyceride in the oil and fat refers to a structure having a fatty acid having one molecule of glycerin and three molecules of a fatty acid bonded to the ester. The 1, 2, and 3 positions of the triglyceride indicate the position of the bonded fatty acid. Further, the following is used as an abbreviation for the fatty acid constituting the triglyceride. X: a saturated fatty acid having a carbon number of 16 to 24, and an unsaturated fatty acid having a carbon number of 16 to 24. In the present invention, the saturated fatty acid X has a carbon number of 16 to 24, preferably 16 to 22, more preferably 16 to 20, still more preferably 16 to 18. Further, when two or three saturated fatty acids X are bonded to the triglyceride-9 - 201218958 glyceride molecule, the saturated fatty acid X may be the same saturated fatty acid or a different saturated fatty acid. Specifically, the saturated fatty acid X is exemplified by palmitic acid (16) 'stearic acid (18), arachidic acid (20), behenic acid (22), and tetracosanoic acid (24). In addition, the above number is the carbon number of the fatty acid. In the present invention, the unsaturated fatty acid U has a carbon number of 16 to 24', preferably 16 to 22, more preferably 16 to 20' and even more preferably 16 to 18. Further, when the two or three unsaturated fatty acids U 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, the unsaturated fatty acid U is exemplified by palmitic acid (16:1), oleic acid (18:1), linoleic acid (18:2), and succulent acid (18:3). . Further, the above-mentioned number is a combination of the carbon number of the fatty acid and the number of double bonds. I. A fat or oil composition for an oily emulsion in a foaming water. In the present invention, the oil and fat composition comprises a mixed fat or oil and a sucrose fatty acid ester. The oil and fat composition may further contain an oil-soluble component such as a fragrance or an emulsifier for food. The emulsifier for oil-soluble foods is an emulsifier other than sucrose fatty acid ester, and examples thereof include glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, and lecithin. In particular, when lecithin is used, it is preferred because the dispersibility of the sucrose fatty acid ester is improved. 1. Mixed fats and oils The mixed fats and oils have a first triglyceride and a second triglyceride. Mixing -10- 201218958 The fats and oils may further have a third triglyceride. The content of the mixed fat or oil is 50% by mass or more and 99.99% by mass or less, preferably 70% by mass or more and 99.99% by mass or less, and more preferably 90% by mass or more and 99.99% by mass or less based on the total amount of the oil and fat composition. The first triglyceride The first triglyceride is a total of 36 to 38 carbon atoms of the fatty acid residue constituting the triglyceride. The content of the first triglyceride is 20% by mass or more and 35% by mass or less, preferably 23% by mass or more and 5% by mass or less, and more preferably 25% by mass or more and 33% by mass or less based on the total amount of the mixed fats and oils. . Further, the first triglyceride may be a single type of triglyceride, and may also contain a plurality of types of triglycerides. When a plural type is included, the total content thereof may be within the above range. When the first triglyceride having the above degree is contained, the oil-soluble emulsion in the foamable water can be made to have good mouth-melting properties. The second triglyceride The second triglyceride is a total of 50 to 52 carbon atoms of the fatty acid residue constituting the triglyceride. The content of the second triglyceride is 8% by mass or more and 44% by mass or less, preferably 8% by mass or more and 38% by mass or less based on the total amount of the mixed fats and oils, and more preferably 1% by mass or more and 33% by mass or less. . Further, the second triglyceride may be a single type of triglyceride, and may also contain a plurality of types of triglycerides. When a plural type is included, the total content thereof may be within the above range. When the above-mentioned range of -11 - 201218958 2 triglyceride is contained, the oily emulsion in the foaming water can be made to have good stability and whipping property. The third triglyceride is not particularly limited as long as it is the first and second triglycerides, and the carbon number of the fatty acid residue constituting the triglyceride is not particularly limited. The content of the third triglyceride is 0% by mass or more and 70% 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 or less based on the total amount of the mixed fats and oils. Further, the third triglyceride may be a single type of triglyceride, and may also contain a plurality of types of triglycerides. In the case where a plurality of types are included, the total content thereof may be within the above range. Content of Saturated Fatty Acid In the present invention, the content of the saturated fatty acid in the mixed fat or oil is 60% by mass or more, preferably 70% by mass, based on the total amount of the fatty acid bonded to the triglyceride in the mixed fat or oil. The above 90% by mass or less, more preferably 73% by mass or more and 5% by mass or less. If the content of the saturated fatty acid is in the above range, the whipping workability of the oily emulsion in the foaming water can be made good. The content of the trans fatty acid is in accordance with the preferred form of the present invention, and is the same as the total composition of the mixed fat. The total amount of the fatty acid of the acid glyceride is preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, based on the -12-201218958 content of the trans fatty acid in the mixed fat or oil. If the content of the trans fatty acid is within the above range, it is nutritionally preferable. The content of the XXX type triglyceride is in accordance with a preferred embodiment of the present invention, and the XXX type of the saturated fatty acid X having a carbon number of 16 to 24 in the mixed fat is bonded to the total amount of the triglyceride in the mixed fat. The content of the triglyceride is preferably 2% by mass or more and 10% by mass or less, preferably 2.5% by mass or more and 8% by mass or less, more preferably 3% by mass or more and 6% by mass or less. When the content of the XXX type triglyceride is in the above range, the mouth-melting property of the oil-type emulsion in the foaming water is not impaired, and the emulsion stability can be improved. According to another preferred embodiment, the mixed fats and oils are mixed with the first fats and the second greases, and the third greases may be further mixed. The first fat or oil contains 30% by mass or more of lauric acid, preferably 35% by mass or more, and more preferably 40% by mass or more, based on the total amount of the fatty acid bonded to the triglyceride in the first fat or oil. 60% by mass or less. When lauric acid is contained in the above range, the excellent solubility of the lauric fat-based fat can be exhibited. In addition, the content of the first fats and oils is 55 mass% or more and 95 mass% or less, preferably 60 mass% or more and 95 mass% or less, and more preferably 65% by mass or more and 90% by mass or less based on the total amount of the mixed fats and oils. 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-13-201218958, such as 'palm kernel oil, palm oil, and processing such hydrogenation. Grease and so on. Further, the first oil and fat may be used alone or in combination with a single type of oil ester. The second fat and oil are the total amount of the triglyceride in the second fat or oil, and the oil contains the saturated fatty acid X having a carbon number of 16 to 24 and the X2U-type triglyceride bonded with the unsaturated fatty acid U having a carbon number of 16 to 24. The ester (total of the XUX type and the XXU type) is 30% by mass or more, preferably 40% by mass or more, and more preferably 50% by mass or more and 60% by mass or less. The carbon number of the saturated fatty acid X is preferably from 16 to 18. The carbon number of the unsaturated fatty acid U is preferably from 16 to 18. Further, according to a preferred embodiment, the X2U type triglyceride is, in the X2U type, XUX type/X2U type 2 0.5, preferably XUX type/X2U type 20.7. When the X2U-type triglyceride having a specific carbon number is contained in the above range, the stability and the whipping property of the oil-type emulsion in the foaming water can be improved. In addition, the content of the second oil and fat is 5% by mass or more and 45% by mass or less, more preferably 5% by mass or more and 40% by mass or less based on the total amount of the mixed fats and oils, and more preferably 10% by mass or more and 3% by mass or less. The second fats and oils include edible fats and oils (animals and oils) and processed fats and oils obtained by subjecting one or more of the selected ones selected for hydrogenation, fractionation, and transesterification, for example, by fractionating palm oil. Part of the melting point. Further, according to other types, the second fat or oil is preferably an iodine value of 3 2 or more and 48 or less. Further, the second oil may be used alone or in a single type, and a plurality of oil esters may be used in combination. In the case of use, the total amount of -14-201218958 may be within the above range. The third fats and oils are not limited to the first and second fats and oils, and the carbon number of the fatty acids of the triglycerides bonded to the third fats and oils is not particularly limited. The content of the third oil and fat is 10% by mass or less, preferably 5% by mass or less, and more preferably 3% by mass or less based on the total amount of the mixed fats and oils. Examples of the third fats and oils include edible fats and oils (animals and oils) and processed fats obtained by hydrogenating and/or fractionating them, for example, rapeseed oil, corn oil, soybean oil, rice oil, fish oil, safflower oil, and olive oil. , sesame oil, cottonseed oil, milk fat, and cream. Further, the third grease may be used alone as a single type of oil ester, or a plurality of oil esters may be used. In the case of use, the total content may be within the above range. 2. Sucrose fatty acid ester In the present invention, the sucrose fatty acid ester is used in an amount of 0 or more and 4 or less, preferably 0.5 or more and 3.5 or less, more preferably 1 or less, more preferably 1 or more. 2.5 or less. Further, the content of the sucrose fatty acid ester is 0.01% by mass or more and 2% by mass or less, preferably 0.02% by mass or more and 1.0% by mass or less, more preferably 0.05% by mass or more based on the total amount of the oil and fat composition. 0.5% by mass or less, more preferably 〇. 〇 7 mass% or more and 0.5 mass% or less 'more preferably 0.1 mass% or more and 0.5 mass% or less. By adding the above-mentioned sucrose fatty acid ester to the oil and fat composition, the emulsion type of the oily emulsion in the foaming water is high, and the foaming property or the shape retention property can be improved -15 - 201218958 Whipping characteristics. Further, by setting the content of the sucrose fatty acid ester to 0.07% by mass or more, the ripening time can be further shortened. Further, if the HLB is 1.5 or more and 2.5 or less, the amount of the sucrose fatty acid ester added can be lowered, and the ripening time can be further shortened. In the present invention, the fatty acid of the sucrose fatty acid ester may be any of an unsaturated fatty acid and a saturated fatty acid. Examples of the unsaturated fatty acid include oleic acid, linoleic acid, succulent acid, and sinapic acid. Further, examples of the saturated fatty acid include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid. Further, these fatty acids may be used singly or in combination. If stearic acid is used as the fatty acid, the cooking time can be further shortened. Further, according to other preferred embodiments, in the sucrose fatty acid ester, it is preferred that 60% or more of the saturated fatty acid is bonded. 3. Characteristics of the oil-and-fat composition for the oil-based emulsion in the foaming water The oil-and-fat composition for the oil-based emulsion of the foaming water of the present invention is characterized by phase transfer between the liquid phase and the solid phase (melting • The heat displacement (endothermic/exothermic) generated during solidification is preferred when using a differential scanning calorimetry (METTLER TOLEDO DSC 1 ) device to have a specific transfer heat curve (DSC curve). According to a preferred embodiment, the fat or oil composition is cooled relative to the whole when cooled from a molten state (for example, 60 ° C, preferably 60 ° C or more and 80 ° C or less) at a cooling rate of -5 ° C /min. The calorific value of the amount 'to the point of cooling up to 5 ° C is 45% or more, preferably 60% or more, more preferably 70% or more. When the amount of heat generation up to the point of cooling up to 5 ° C is as described above, the time required for cooling can be shortened and the ripening step can be shortened and the improvement can be improved when the oil-type emulsion-16-201218958 is produced in the foaming water. cost. According to another preferred embodiment, the peak of the calorific value in the DSC curve of the oil composition for the oily emulsion in the foaming water when cooled from the molten state to 5 ° C at a cooling rate of -5 ° C /min The top temperature is 5 ° C or more, preferably 7 ° C or more, more preferably 8 ° C or more and 15 ° C or less, and still more preferably 9. (: The above 14 ° C or less is preferred. If the peak temperature of the calorific value is the above degree, when the oily emulsion in the foaming water is produced, the time required for cooling can be shortened, and the ripening step can be shortened. The method for producing an oil-and-fat composition for an oil-based emulsion in a foaming water. According to a preferred embodiment of the present invention, the oil-and-fat composition for an oil-based emulsion in a foaming water can be obtained by The mixed fat and oil are dissolved, and the sucrose fatty acid ester and the oil-soluble component added as needed are uniformly dispersed and dissolved by a known method. Further, according to another preferred embodiment, the oily emulsion in the foaming water is used. The oil-and-fat composition can be produced by dissolving and mixing the first fats and oils and the second fats and oils, and uniformly dispersing and dissolving the sucrose fatty acid esters by a known method. It is preferred to further mix the third fats or as needed. The oil-soluble component may be added. When the lecithin is used as the oil-soluble component, the lecithin is dissolved in the mixed fat and oil, and then the sucrose fatty acid ester is added, since the sucrose is increased. It is preferable that the fatty acid ester has a dispersibility in the mixed oil and fat, and the sucrose fatty acid ester is mixed with 0.01% by mass or more and 2% by mass or less based on the total amount of the oil and fat composition for the oily emulsion in the foaming water. Preferably, it is 0.02% by mass or more and 1.0% by mass or less, more preferably -17-201218958, 0.05% by mass or more, 5% by mass or less, more preferably 0.07% by mass or more, 0.5% by mass or less, and still more preferably 0.1% by mass or more. 0.5% by mass or less is preferable. In particular, by setting the content of the sucrose fatty acid ester to 〇. 7 mass% or more, the oil-and-fat composition for the oily emulsion in the foaming water can be adjusted to have a specific DSC curve. III. Oily Emulsion in Foaming Water According to a preferred embodiment of the present invention, the oily emulsion in foaming water is a fat composition for oily emulsion containing the above foaming water in an oil phase. The oily emulsion in the foaming water is a fat or oil composition for an oily emulsion in a foaming water, water, and other components. Other components include, for example, oils generally used in foaming water. Type of emulsified food , emulsifiers, perfumes, proteins (milk solids), polysaccharides, antioxidants, pigments, etc. Blends in oily emulsions in foaming water, in oily emulsions, in oily emulsions The amount is 20% by mass or more and 55% by mass or less, preferably 25% by mass or more and 50% by mass or less, and more preferably 30% by mass or more and 45% by mass or less. The amount of water to be blended is 40% by mass or more and 70% by mass or less. It is preferably 35 mass% or more and 65 mass% or less, more preferably 30 mass% or more and 60 mass% or less. The blending amount of the other components is 〇·1 mass% or more and 25% by mass or less, preferably 0_1 mass% or more and 15 mass%. In the following, it is more preferably from 0.1% by mass to 10% by mass. Uses The foamable aqueous oil emulsion of the present invention can be used for various purposes -18-201218958. Examples of the use include whipped cream "coffee cream" and edible cream for conditioning. The food containing the foamable water-in-water emulsion of the present invention may, for example, be a frozen dessert using whipped cream or an anthocyanin or the like. IV. Method for producing oil-type emulsion in foaming water The method for producing the foaming water-based emulsion of the present invention can be carried out by a known method. In one of the examples, the oil-fat composition for the foaming oil-in-water emulsion of the present invention is melted, and the oil-soluble other component is dissolved or dispersed to prepare an oil phase. On the other hand, an aqueous phase prepared by dissolving or dispersing other components of water solubility in water is also prepared. It can be produced by mixing the separately prepared oil phase with an aqueous phase and homogenizing the emulsion after the emulsification. In addition, sterilization can also be carried out as needed. The homogenization treatment may be pre-homogenization performed prior to the sterilization treatment or post-homogenization performed after the sterilization treatment. In addition, a two-stage homogenization combining the former homogenization and the post-homogenization may also be performed. After the homogenization treatment, it is preferred to take the steps of cooling and ripening. In the production method of the present invention, the foaming step (cooking step) in the production step can be shortened by using a foaming aqueous oil emulsion containing the sucrose fatty acid ester in the above range in the oil phase. In the case where the oily emulsion in the foaming water of the present invention contains milk fat, it can be produced by mixing an oil phase containing cream or butter oil, preparing a fat or the like, and emulsification with an aqueous phase. . In addition, it is also possible to formulate the raw emulsifiable concentrate (an emulsifiable concentrate made from milk fat) in the aqueous phase and further use the aqueous phase with the oily emulsion emulsified in the foaming water of the present invention-19-201218958. The oil phase of the oil and fat composition is emulsified to produce. Further, it can also be produced by mixing raw emulsifiable concentrate in the oily emulsion of the foaming water of the present invention. [Embodiment] [Examples] Hereinafter, the present invention will be described in more detail by way of Examples. However, the present invention is not limited to the contents of the following examples. I. Foaming oily type emulsion In the preparation of the oil-and-fat composition, the oil and fat raw material and the sucrose fatty acid ester were mixed with an emulsifier homogenizer (manufactured by PRIMIX Co., Ltd.) to produce a fat for oily emulsion in a foaming water. Composition. The oil and fat raw materials and sucrose fatty acid esters used in the production of the oil and fat composition are as follows. The first oil and palm oil (the product manufactured by Nissin Aoliyou Group Co., Ltd.) has a total carbon number of 3 6 to 3 8 of 37%, a total carbon number of 5 0 to 5 2 of 6%, and lauric acid 47. % by mass, X2U-type triglyceride 0% by mass, trans-fatty acid 〇 1% by mass) • Brown barren micro-water added oil (produced by Nissin Aoliyou Group Co., Ltd., total carbon number 36~38 37%, total carbon number 5〇~52 is 6%, lauric acid 45% by mass, X2U type triglyceride 〇 mass%, trans fatty acid 4··7 mass%, iodine value 10) -20- 201218958 • Palm Extreme Hardening Oil (produced by Nissin Aoliyou Group Co., Ltd., total carbon number 3 6~3 8 is 3 5 %, total carbon number 5 0~5 2 is 4%, lauric acid is 47% by mass, X2U type triglyceride 〇 mass%, trans fatty acid 0·0% by mass) • Palm kernel extremely hardened oil (produced by Nissin Aoliyou Group Co., Ltd., total carbon number 36~3 8 is 37% , total carbon number 50 to 52 is 6%, lauric acid 47% by mass, X2U type triglyceride 〇 mass%, trans fatty acid 0. 0% by mass) 2nd fat • palm melting point (day The products manufactured by Qingli Liyou Group Co., Ltd. have a total carbon number of 36~38 of 1%, total carbon number of 50~52 of 89%, lauric acid of 0.2% by mass, and X2U type triglyceride of 68% by mass. Fatty acid 0.5% by mass, iodine value 45) 3rd oil and rapeseed oil (produced by Nissin Aoliyou Group Co., Ltd., total carbon number 36~38 is 0.6%' total carbon number 50~52 is 12.7 %, trans fatty acid 1.5% by mass) Sucrose fatty acid ester • S-170 (trade name: Ryoto® Sugar Ester S-170, Mitsubishi Chemical Food Co., Ltd., HLB値: 1, bonded fatty acid: stearic acid 7 0 % ) -21 - 201218958 • S-270 (trade name: Ryoto® Sugar Ester S-270, Mitsubishi Chemical Food Co., Ltd., HLB値: 2. Bonded fatty acid: 70% stearic acid) The formulation (% by mass) of the oil composition is shown in Table 1. [Table 1] Oil and fat composition preparation example 1 Example 2 Example 3 (comparative) Example 4 (comparative) Example 5 (comparative) Example 6 Example 7 Example 8 Example 9 (Comparative) Palm kernel oil 49.7 47.8 59.8 47.7 47.7 48 Palm kernel micro Water Addition 35 30 30 30 30 Palm Extreme Hardening Oil 100 80 49.7 Palm Kernel Extremely Hardened Oil 20 Palm Melting Point 15 20 20 50 20 20 20 20 Rapeseed Oil 2 2 2 2 S-170 0.3 0.3 0.2 S-270 0.2 0.3 0.3 Total 100 100 100 100 100 100 100 100 100 II. Analysis of oil and fat composition for oily emulsion in foaming water For the oil composition of the oily emulsion of foaming water in Examples 1 to 9, Perform the following analysis separately. 1. Amount of triglyceride A triglyceride contained in a mixed fat in an oil and fat composition' by gas chromatography (AOCS Ce5-86 standard, measuring device: Agilent
Technologies 6890 )來測量出構成三酸甘油酯之脂肪酸殘 基之碳數合計爲（1)總碳數爲36〜38之三酸甘油酯的量 -22- 201218958 、（2)總碳數爲50〜52之三酸甘油酯的量。 2 ·飽和脂肪酸之含量 藉由脂肪酸組成之氣相層析法（AOCS Cel f-96標準、 、測量裝置：HEWLETT PACKARD HP 6890 )來、測量出油月旨 組成物中之混合油脂所含有的飽和脂肪酸量。 3. 反式脂肪酸之含量 藉由脂肪酸組成之氣相層析法（AOCS Celf-96標準、 測量裝置：HEWLETT PACKARD HP 6890 )來測量出油脂 組成物中之混合油脂所含有的反式脂肪酸量。 4. 相轉移時所產生的熱量位移（DSC曲線）之測量 以-5°C /分鐘之冷卻速度將油脂組成物從60t冷卻至 5°C，並利用示差掃描熱量測定（DSC )裝置（METTLER TOLEDO公司DSC 1 )來測量相轉移時所產生的熱量位移 ’而得到DSC曲線。根據DSC曲線計算出（1 )發熱量之峰 頂溫度、與（2)至5 °C爲止之發熱量/整體之發熱量（％ )° 將例1〜9之油脂組成物的分析結果顯示於表2。 -23- 201218958 [表2] 分析結果 例1 例2 例3 (比較） 例4 (比較） 例5 (比較） 例6 例7 例8 例9 (比較） 總碳數36〜38 32 29 35 28 18 29 29 29 29 總碳數50〜52 18 22 4 20 47 23 22 22 22 飽和脂肪酸量％ 80.6 77.3 99.6 90.6 77.2 79.5 77.3 77.3 77.3 反式脂肪酸量％ 1.8 1.6 0 0.1 0.3 0.2 1.6 1.6 1.6 峰頂溫度乞 10.5 9.4 0.5 -3.3 4.9 11.4 10.0 10.0 -1.6 至5°C爲止之發 熱量/整體之 發熱量(％) 90 82 44 35 43 81 83 83 29 XXX型三酸甘 油酯量％ 2.9 2.6 6.4 5.5 4.3 4.3 2.6 2.6 2.6 III.蔗糖脂肪酸酯之添加量的檢討 於例2之油脂組成物的混合油脂中，製造出將蔗糖脂 肪酸酯（S-170)之調配量（質量％)改變爲0.1%、0.2%、 0.3%、及0.5%後的油脂組成物。將油脂組成物之調配顯示 於表3。關於此等油脂組成物，係利用示差掃描熱量測定 (DSC)裝置（METTLER TOLEDO公司DSC 1)來測量相 轉移時所產生的熱量位移，而得到DSC曲線。將結果顯示 於第1圖。另外，爲了參照，而將例2及9之調配· DSC曲 線一倂記載於表3及第1圖中。於第1圖中，斜線部分爲至5 °C爲止之發熱量。得知：若蔗糖脂肪酸酯之添加量爲0.1 質量％以上’則至5 °C爲止之發熱量/整體之發熱量（％ ) 爲7 0 %以上。 -24- 201218958 [表3] 油脂組成物調配 例10 例11 例12 例13 例2 例9 (比較） 棕櫚仁油 47.9 47.8 47.7 47.5 47.8 48 棕櫚仁微水添油 30 30 30 30 30 30 棕櫚極度硬化油 棕櫚仁極度硬化油 棕櫚中融點部分 20 20 20 20 20 20 菜籽油 2 2 2 2 2 2 S-170 0.1 0.2 0.3 0.5 S-270 0.2 合計 100 100 100 100 100 100 將例1 0〜1 3的油脂組成物之分析結果顯示於表4。另 外，爲了參照，而將例2及9的油脂組成物之分析結果一倂 記載於表4中。 [表4] 分析結果 例10 例11 例12 例13 例2 例9 (比較） 總碳數36〜38 29 29 29 29 29 29 總碳數50〜52 22 22 22 22 22 22 飽和脂肪酸量％ 77.3 77.3 77.3 77.3 77.3 77.3 反式脂肪酸量％ 1.6 1.6 1.6 1.6 1.6 1.6 峰頂溫度°C 7.4 8.6 9.2 9.5 9.4 -1.6 至5°C爲止之發熱量/整 體之發熱量(％) 76 80 81 81 82 29 XXX型三酸甘油酯量％ 2.6 2.6 2.6 2.6 2.6 2.6 IV.油脂原料之調配比例的檢討 -25- 201218958 在不改變蔗糖脂肪酸酯（S-170) 0.3質量％之調配量 下，製造出將油脂原料的調配比例（第1油脂與第2油脂的 混合比）改變成 100: 0、 80: 20、 60: 40、 40: 60、 20: 8 0後的油脂組成物。將油脂組成物之調配顯示於表5。關 於此等油脂組成物，係利用示差掃描熱量測定（DSC )裝 置（METTLER TOLEDO公司DSC 1)來測量相轉移時所產 生的熱量位移，而得到DSC曲線。將結果顯示於第2圖》 於第2圖中，斜線部分爲至5 °C爲止之發熱量。得知：若第 1油脂之調配量爲整體的60質量％以上，則發熱量之峰頂溫 度爲7 °C以上。 [表5] 例14 (比較） 例15 例16 例17 (比較） 例18 (比較） 第1 :第2油脂 100 ： 0 80 ： 20 60 ： 40 40 ： 60 20 ： 80 棕櫚仁油 74.7 59.7 44.7 29.7 14.7 棕櫚仁微水添油 棕櫚極度硬化油 棕櫚仁極度硬化油 25 20 15 10 5 棕櫚中融點部分 0 20 40 60 80 菜籽油 S-170 0.3 0.3 0.3 0.3 0.3 合計 100 100 100 100 100 將例1 4〜1 8的油脂組成物之分析結果顯示於表6。 -26- 201218958 [表6] 分析結果 例14 (比較） 例15 例16 例Π (比較） 例18 (比較） 總碳數36〜38 36 29 22 15 8 總碳數50〜52 6 23 39 56 72 飽和脂肪酸量％ 85.5 79.5 73.2 67 60.1 反式脂肪酸量％ 0.1 0.2 0.3 0.3 0.4 峰頂溫度。C 14.5 12.2 7.9 2.0 3.5 至5〇C爲止之發熱量/整體之發熱量(％) 88 82 64 23 21 XXX型三酸甘油酯量％ 4.8 4.3 3.7 3.2 2.6 V.蔗糖脂肪酸酯之添加量及XXX型三酸甘油酯之含量的 檢討 在不改變混合油脂中之第1三酸甘油酯與第2三酸甘油 _之含量下，製造出改變蔗糖脂肪酸酯之添加量及XXX型 Η酸甘油酯之含量後的油脂組成物。將油脂組成物之調配 .顯示於表7。關於此等油脂組成物，係利用示差掃描熱量 測定（DSC)裝置（METTLER TOLEDO公司DSC 1)來測 量相轉移時所產生的熱量位移，而得到D s C曲線。將結果 顯示於第3圖。於第3圖中，斜線部分爲至5 °C爲止之發熱 量。 -27- 201218958 [表7] 油脂組成物調配 例19 例20 例21 例22 (比較例） 例23 例24 (比較例） 例25 棕櫚仁油 79.7 82.7 69.7 70.0 74.7 75.0 35 棕櫚仁微水添油 棕櫚極度硬化油 棕櫚仁極度硬化油 10 7 20 20 15 15 54.7 棕櫚中融點部分 10 10 10 10 10 10 10 菜籽油 S-170 0.3 0.3 0.3 0.3 0.3 S-270 合計 100 100 100 100 100 100 100 將例19〜25的油脂組成物之分析結果顯示於表8。 [表8] 分析結果 例19 例20 例21 例22 (比較例） 例23 例24 (比較例） 例25 總碳數36〜38 33 33 33 33 33 33 32 總碳數50〜52 14 14 14 14 14 14 16 飽和脂肪酸量％ 79.9 79.3 81.7 81.9 80.8 81.0 88.4 反式脂肪酸量％ 0.1 0.1 0.1 0.1 0.1 0.1 0.1 峰頂溫度°C 5.0 5.0 13.0 1.6 10.8 0.7 18.8 至5°C爲止之發熱量/整 體之發熱量（％) 51 45 78 34 78 34 83 XXX型三酸甘油酯量％ 2.3 1.7 4.1 4.1 3.2 3.2 10.4 VI.起泡性水中油型乳化物之製造 使油溶性之乳化劑（卵磷酯、P-100、S-301 V )溶解 、分散於例1〜9之油脂組成物中，而調製出油相。同時， -28- 201218958 使脫脂乳粉、磷酸鈉、凝膠製劑、及水溶性之乳化劑（s -1 170 )溶解 '分散於水中，而調製出水相。接著’將油相 加入水相中，一面將溫度調整到6〇°C〜70°C ’ 一面以乳化 均質機進行預備乳化’並在預備乳化後6. 〇MPa的壓力下均 質化。然後，在8 5 °C下，進行1 5分鐘的分批殺菌，並冷卻 至約1 〇 °C。其後在5 °C的冰箱進行約1 8小時的熟成，而得 到例26〜34之起泡性水中油型乳化物。另外，例26〜32係 在調配的合計裝入量3kg下，得到最後2.5 kg之起泡性水中 油型乳化物。此外，例3 3及3 4係冷卻至約1 0 °C之後，不熟 成，並於後述熟成步驟的檢討中使用。 於起泡性水中油型乳化物之製造中所使用的各種乳化 劑係如下所述。 •卵磷酯：大豆卵磷酯（商品名：卵磷酯DX、曰清 奧利友集團股份有限公司）· P-1 00 :飽和脂肪酸單酸甘 油酯（商品名：£14丑110丫？-100、111]<：£]^¥1丁八\11]^股份有 限公司製） • S-301V:去水山梨醇脂肪酸酯（商品名：S_301V、 RIKEN VITAMIN股份有限公司製） • S-1170 :蔗糖脂肪酸酯（商品名：Ryoto® Sugar Ester S-l 170、三菱化學食品股份有限公司、HLB1 1、鍵 結脂肪酸：硬脂酸70%) 將上述所製造的起泡性水中油型乳化物之調配（質量 %)顯示於表9 » -29- 201218958 [表9] 例26 例27 例28 (比較） 例29 (比較） 例30 (比較） 例31 例32 例33 例34 (比較） 油脂組成物 種類 例1 例2 例3 例4 例5 例6 例7 例8 例9 油脂組成物 44.6 44.6 44.6 44.6 44.6 31.7 31.7 40 40 卵磷酯 0.25 0.25 0.25 0.25 0.25 0.3 0.3 0.25 0.25 P-100 0.06 0.06 0.06 0.06 0.06 0.01 0.04 0.05 0.05 S-301V 0.06 0.06 0.06 0.06 0.06 脫脂乳粉 4.5 4.5 4.5 4.5 4.5 4.8 4.8 4.5 4.5 S-1170 0.12 0.12 0.12 0.12 0.12 0.07 0.1 0.15 0.15 磷酸鈉 0.1 0.1 0.1 0.1 0.1 0.22 0,22 0.22 0.22 凝膠製劑 0.06 0.06 0.06 0.06 水 剩餘 剩餘 剩餘 剩餘 剩餘 剩餘 剩餘 剩餘 剩餘 部分 部分 部分 部分 部分 部分 部分 部分 部分 合計 100 100 100 100 100 100 100 100 100 VI.起泡性水中油型乳化物之分析•評估 針對例26〜32之起泡性水中油型乳化物，分別進行了 以下的分析·評估。 1.黏度 將各起泡性水中油型乳化物於20 0ml燒杯中計量200g ’並將製品溫度調整至l〇°C。使用B型黏度計（東機產業 股份有限公司製，BMII型式、旋轉器NO.2 )，測量出以 60rpm旋轉時之黏度。 2.乳化安定性 將各起泡性水中油型乳化物於100ml燒杯中計量60g， -30- 201218958 並將製品溫度調整至2〇 °c。使用攪拌機（THREE-ONE MOTOR )(新東科學股份有限公司製，使用攪拌翼前端附 螺旋槳R的攪拌棒）以160rpin攪拌，計測出起泡性水中油 型乳化物至凝固•增黏（所謂結塊）爲止的時間。顯示起 泡性水中油型乳化物至凝固•增黏爲止的時間越長，乳化 安定性越高。 3 .攪打時間 將各起泡性水中油型乳化物計量5 00g，並將製品溫度 調整至5〜10 °C。加入砂糖35g，使用HOBART攪拌機（ HOBART ( JAPAN )公司製），以中速2 (約120 rpm )攪 打至八分起泡之後，用手攪打至充分起泡。計測出達充分 起泡爲止所花的時間。 4.比重 測量在一定的容器內充滿已充分起泡之各起泡型水中 油型乳化物的起泡性水中油型乳化物之重量，並以下述式 計算出比重。 比重=攪打後之起泡性水中油型乳化物的重量（g ) /容器的體積（ml) 5.膨脹率 測量在一定的容器內充滿已充分起泡之各起泡型水中 油型乳化物的起泡性水中油型乳化物之重量，並以下述式 -31 - 201218958 計算出比重。 膨脹率=(容器的體積（ml)-攪打後之起泡性水中 油型乳化物的重量（g ))/攪打後之起泡性水中油型乳 化物之重量（g ) xl 00 6. 硬度 於一定容器內如無空洞般地充滿充分起泡後之各起泡 性水中油型乳化物。於流變儀（SUN SCIENTIFIC CO.， LTD製，CR-5 00DX型式）附直徑2cm圓盤型的柱塞，並在 測定速度60mm /分鐘的條件下，計測出從起泡性水中油 型乳化物上面進入到3 5mm時柱塞所承受之荷重（N)。 7. 口溶性 食用充分起泡後之各起泡性水中油型乳化物，依據下 述之評估基準做評估。 評估基準 評估◎•‘非常良好 評估〇：良好 評估△:普通 評估X :不良 8. 保形性 用附有花型蓋的擠出袋將充分起泡後的各起泡性水中 油型乳化物擠出，並觀察靜置時之形狀變化。依照靜置條 -32- 201218958 件爲下述二者：（1)在5 t：下靜置24小時、（2)在-18 °c 下靜置24小時（解凍後觀察）來做評估。 評估基準 評估◎:非常良好。靜置後之起泡性水中油型乳化物 沒有變形。 評估〇：良好。靜置後之起泡性水中油型乳化物幾乎 沒有變形。 評估△:普通。靜置後之起泡性水中油型乳化物稍微 變形。 評估X :不良。靜置後之起泡性水中油型乳化物有變 形。 9.離水 用附有花型蓋的擠出袋將充分起泡後的各起泡性水中 油型乳化物擠出，並觀察靜置時之離水狀態。依照靜置條 件爲下述二者：（1 )在5°c下靜置24小時、（2 )在-18°c 下靜置24小時（解凍後觀察）來做評估。 評估基準 評估◎:非常良好。靜置後之起泡性水中油型乳化物 沒有離水。 評估〇：良好。靜置後之起泡性水中油型乳化物幾乎 沒有離水。 評估△:普通。靜置後之起泡性水中油型乳化物稍微 離水。 -33- 201218958 評估X :不良。靜置後之起泡性水中油型乳化物有離 水。 將例26〜3 2之起泡性水中油型乳化物的分析·評估結 果顯示於表10。另外’在使用例14之油脂組成物’來製造 出與例2 6〜3 2同樣的起泡性水中油型乳化物的情況下，由 於在例14之油脂組成物中並未含有第2油脂’因此即使含 有蔗糖脂肪酸酯’也不能得到良好的乳化安定性或攪打性 。此外，在使用例及20之油脂組成物’來製造出與例26 〜3 2同樣的起泡性水中油型乳化物的情況下’縮短熟成步 驟的效果小，且在不能充分取得熟成時間的情況下，會有 乳化安定性成爲稍差性狀的情況》再者，使用例25之油脂 組成物，來製造出與例26〜3 2同樣的起泡性水中油型乳化 物的情況下，由於例25之油脂組成物中的XXX型三酸甘油 酯之含量過多，因此即使得到了良好的乳化安定性或攪打 性，其口溶性也會梢差。 -34- 201218958 [表 10] 分析•評估結果 例26 例27 例28 (比較） 例29 (比較） 例30 (比較） 例31 例32 黏度 173 214 80 97 100 180 141 20分鐘 20分鐘 1分 2分 1分 20分鐘 20分鐘 乳化安定性 30秒 以上 以上 以上 10秒 20秒 以上 6分 4分 6分 5分 4分 4分 份 攪打時間 40秒 20秒 24秒 30秒 00秒 24秒 40秒 比重 0.35 0.38 0.38 0.39 0.38 0.39 0.45 膨脹率 186 163 163 156 163 156 122 硬度 88 111 100 92 110 98 115 口溶性 ◎ ◎ ◎ 〇 〇 ◎ ◎ 保形性(1) ◎ ◎ X Δ X ◎ 離水⑴ ◎ 〇 Δ X Δ 〇 Γ ◎ 保形性(2) ◎ ◎ △ Δ △ ◎ 〇 離水(2) ◎ ◎ X X X 〇 〇 -35- 201218958 [表 1 1] 例33 例34 (比較） 到達5°C的時間（分鐘） 880 1064 【圖式簡單說明】 [第1圖]係顯示使蔗糖脂肪酸酯之添加量及HLB値變化 的油脂組成物之DSC曲線的圖示。 [第2圖]係顯示使第1油脂與第2油脂之混合比變化的油 脂組成物之D S C曲線的圖示。 [第3圖]係顯示使蔗糖脂肪酸酯之添加量及XXX型三酸 甘油酯之含量變化的油脂組成物之DSC曲線的圖示。 [第4圖]係顯示使用使蔗糖脂肪酸酯之添加量變化的油 脂組成物所製造的起泡性水中油型乳化物冷卻所需要的時 間的圖示。 -36-Technologies 6890) to measure the total number of carbon atoms of the fatty acid residues constituting the triglyceride is (1) the amount of triglyceride having a total carbon number of 36 to 38-22-201218958, (2) the total carbon number is 50 The amount of ~52 triglyceride. 2 · The content of saturated fatty acids is measured by gas chromatography (AACS Cel f-96 standard, measuring device: HEWLETT PACKARD HP 6890) of fatty acid composition, and the saturation of the mixed fat in the composition of the oily month is measured. The amount of fatty acids. 3. Content of trans fatty acid The amount of trans fatty acid contained in the mixed fat in the oil and fat composition was measured by gas chromatography using a fatty acid composition (AOCS Celf-96 standard, measuring device: HEWLETT PACKARD HP 6890). 4. Measurement of heat displacement (DSC curve) generated during phase transfer The grease composition was cooled from 60 t to 5 ° C at a cooling rate of -5 ° C / min, and a differential scanning calorimetry (DSC ) device (METTLER) was used. TOLEDO DSC 1) measures the heat displacement generated during phase transfer to obtain a DSC curve. According to the DSC curve, (1) the peak top temperature of the calorific value, and the calorific value up to (2) to 5 °C/the total calorific value (%) of the heat generation. The analysis results of the oil and fat compositions of Examples 1 to 9 are shown in Table 2. -23- 201218958 [Table 2] Analysis Results Example 1 Example 2 Example 3 (Comparative) Example 4 (Comparative) Example 5 (Comparative) Example 6 Example 7 Example 8 Example 9 (Comparative) Total carbon number 36~38 32 29 35 28 18 29 29 29 29 Total carbon number 50~52 18 22 4 20 47 23 22 22 22 Saturated fatty acid content % 80.6 77.3 99.6 90.6 77.2 79.5 77.3 77.3 77.3 Trans fatty acid content % 1.8 1.6 0 0.1 0.3 0.2 1.6 1.6 1.6 Peak temperature乞10.5 9.4 0.5 -3.3 4.9 11.4 10.0 10.0 -1.6 to 5 ° C calorific value / total calorific value (%) 90 82 44 35 43 81 83 83 29 XXX type triglyceride amount % 2.9 2.6 6.4 5.5 4.3 4.3 2.6 2.6 2.6 III. Review of the addition amount of sucrose fatty acid ester In the mixed fats and oils of the oil composition of Example 2, the blending amount (% by mass) of sucrose fatty acid ester (S-170) was changed to 0.1%. Grease composition after 0.2%, 0.3%, and 0.5%. The formulation of the oil composition is shown in Table 3. With respect to these oil and fat compositions, a DSC curve was obtained by measuring a heat displacement generated by phase transfer using a differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO company DSC 1). The results are shown in Figure 1. Further, for reference, the blending and DSC curves of Examples 2 and 9 are collectively shown in Table 3 and Fig. 1. In Fig. 1, the shaded portion is the amount of heat generated up to 5 °C. When the amount of the sucrose fatty acid ester added is 0.1% by mass or more, the calorific value up to 5 ° C/the total calorific value (%) is 70% or more. -24- 201218958 [Table 3] Oil and fat composition preparation example 10 Example 11 Example 12 Example 13 Case 2 Example 9 (Comparative) Palm kernel oil 47.9 47.8 47.7 47.5 47.8 48 Palm kernel water addition 30 30 30 30 30 30 Palm extreme Hardened oil palm kernels extremely hardened oil palm melting point 20 20 20 20 20 20 rapeseed oil 2 2 2 2 2 2 S-170 0.1 0.2 0.3 0.5 S-270 0.2 total 100 100 100 100 100 100 Example 1 0~ The analysis results of the oil composition of 13 are shown in Table 4. Further, for the purpose of reference, the analysis results of the oil and fat compositions of Examples 2 and 9 are collectively shown in Table 4. [Table 4] Analysis Results Example 10 Example 11 Example 12 Example 13 Case 2 Example 9 (Comparative) Total carbon number 36 to 38 29 29 29 29 29 29 Total carbon number 50 to 52 22 22 22 22 22 22 Saturated fatty acid amount % 77.3 77.3 77.3 77.3 77.3 77.3 Trans fatty acid content % 1.6 1.6 1.6 1.6 1.6 1.6 Peak top temperature °C 7.4 8.6 9.2 9.5 9.4 -1.6 Heat generation up to 5 °C / heat generation in total (%) 76 80 81 81 82 29 XXX type triglyceride amount 2.6 2.6 2.6 2.6 2.6 2.6 IV. Review of blending ratio of fat and oil raw materials-25- 201218958 Under the condition that the amount of sucrose fatty acid ester (S-170) is not changed by 0.3% by mass, The blending ratio of the fat and oil raw materials (the mixing ratio of the first fats and the second fats) is changed to 100: 0, 80: 20, 60: 40, 40: 60, 20: 80 after the oil and fat composition. The formulation of the oil and fat composition is shown in Table 5. The grease composition was measured by a differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO DSC 1) to measure the heat displacement generated during phase transfer to obtain a DSC curve. The results are shown in Fig. 2 in Fig. 2, and the shaded portion is the calorific value up to 5 °C. It is known that when the amount of the first fat is 60% by mass or more of the whole, the peak temperature of the calorific value is 7 °C or more. [Table 5] Example 14 (Comparative) Example 15 Example 16 Example 17 (Comparative) Example 18 (Comparative) 1st: 2nd fat 100 : 0 80 : 20 60 : 40 40 : 60 20 : 80 Palm kernel oil 74.7 59.7 44.7 29.7 14.7 Palm kernels slightly watered palm palm hardened oil palm kernels extremely hardened oil 25 20 15 10 5 palm melt point part 0 20 40 60 80 rapeseed oil S-170 0.3 0.3 0.3 0.3 0.3 total 100 100 100 100 100 The analysis results of the oil and fat compositions of Examples 1 to 4 8 are shown in Table 6. -26- 201218958 [Table 6] Analysis Results Example 14 (Comparative) Example 15 Example 16 Case Π (Comparative) Example 18 (Comparative) Total carbon number 36~38 36 29 22 15 8 Total carbon number 50~52 6 23 39 56 72% of saturated fatty acids 85.5 79.5 73.2 67 60.1 Trans fatty acid content % 0.1 0.2 0.3 0.3 0.4 Peak temperature. C 14.5 12.2 7.9 2.0 Calorific value per liter of 3.5 to 5 〇C/% of total calorific value (%) 88 82 64 23 21 XXX type triglyceride amount 4.8 4.3 3.7 3.2 2.6 V. Addition amount of sucrose fatty acid ester and Review of the content of XXX type triglyceride to change the amount of sucrose fatty acid ester added and XXX type citrate glycerin without changing the content of the first triglyceride and the second triglyceride in the mixed fat An oil composition after the content of the ester. The formulation of the oil composition is shown in Table 7. With respect to these oil and fat compositions, a D s C curve was obtained by using a differential scanning calorimetry (DSC) apparatus (METTLER TOLEDO DSC 1) to measure the heat displacement generated during phase transfer. The results are shown in Figure 3. In Fig. 3, the hatched portion is the amount of heat generated up to 5 °C. -27- 201218958 [Table 7] Oil and fat composition preparation example 19 Example 20 Case 21 Example 22 (Comparative example) Example 23 Example 24 (Comparative Example) Example 25 Palm kernel oil 79.7 82.7 69.7 70.0 74.7 75.0 35 Palm kernel water addition Palm Extreme Hardening Oil Palm Kernel Extremely Hardened Oil 10 7 20 20 15 15 54.7 Palm Melting Point 10 10 10 10 10 10 10 Rapeseed Oil S-170 0.3 0.3 0.3 0.3 0.3 S-270 Total 100 100 100 100 100 100 100 The analysis results of the oil and fat compositions of Examples 19 to 25 are shown in Table 8. [Table 8] Analysis Results Example 19 Example 20 Case 21 Case 22 (Comparative Example) Example 23 Example 24 (Comparative Example) Example 25 Total carbon number 36 to 38 33 33 33 33 33 33 32 Total carbon number 50 to 52 14 14 14 14 14 14 16 % of saturated fatty acids 79.9 79.3 81.7 81.9 80.8 81.0 88.4 % of trans fatty acids 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Peak temperature °C 5.0 5.0 13.0 1.6 10.8 0.7 18.8 to 5 °C calorific value / overall Calorific value (%) 51 45 78 34 78 34 83 XXX type triglyceride amount% 2.3 1.7 4.1 4.1 3.2 3.2 10.4 VI. Preparation of oily emulsion in foaming water Oil-soluble emulsifier (lecithin, P-100 and S-301 V) were dissolved and dispersed in the oil and fat compositions of Examples 1 to 9 to prepare an oil phase. Meanwhile, -28-201218958 dissolves skim milk powder, sodium phosphate, a gel preparation, and a water-soluble emulsifier (s-1170) into water to prepare an aqueous phase. Then, the oil phase was added to the water phase, and the temperature was adjusted to 6 ° C to 70 ° C ' while performing preliminary emulsification by an emulsification homogenizer' and homogenized under the pressure of 6. MPa after preliminary emulsification. Then, batch sterilization was carried out for 15 minutes at 85 ° C and cooled to about 1 ° C. Thereafter, aging was carried out in a refrigerator at 5 ° C for about 18 hours to obtain an oily emulsion of foaming water of Examples 26 to 34. Further, in Examples 26 to 32, the final 2.5 kg of the foaming type oily emulsion was obtained under the combined total amount of 3 kg. Further, in Examples 3 3 and 3 4, after cooling to about 10 ° C, they were not matured and used in the review of the ripening step described later. The various emulsifiers used in the production of the oily emulsion in the foaming water are as follows. • Lecithin: Soy lecithin (trade name: lecithin DX, Minqing Aoliyou Group Co., Ltd.) · P-1 00: Saturated fatty acid monoglyceride (trade name: £14 ugly 110丫? -100, 111] <: £]^¥1 Ding Ba \11]^ Co., Ltd.) • S-301V: Dehydrated sorbitan fatty acid ester (trade name: S_301V, manufactured by RIKEN VITAMIN Co., Ltd.) • S-1170: sucrose fatty acid ester (trade name: Ryoto® Sugar Ester Sl 170, Mitsubishi Chemical Food Co., Ltd., HLB1 1, bonded fatty acid: stearic acid 70%) The foaming water type prepared above The formulation of the emulsion (% by mass) is shown in Table 9 » -29- 201218958 [Table 9] Example 26 Example 27 Example 28 (Comparative) Example 29 (Comparative) Example 30 (Comparative) Example 31 Case 32 Case 33 Example 34 (Comparative Oil and fat composition type 1 case 2 case 3 case 4 case 5 case 6 case 7 case 8 case 9 oil composition 44.6 44.6 44.6 44.6 44.6 31.7 31.7 40 40 lecithin 0.25 0.25 0.25 0.25 0.25 0.3 0.3 0.25 0.25 P-100 0.06 0.06 0.06 0.06 0.06 0.01 0.04 0.05 0.05 S-301V 0.06 0.06 0.06 0.06 0.06 Skim milk powder 4.5 4.5 4.5 4 .5 4.5 4.8 4.8 4.5 4.5 S-1170 0.12 0.12 0.12 0.12 0.12 0.07 0.1 0.15 0.15 Sodium Phosphate 0.1 0.1 0.1 0.1 0.1 0.22 0,22 0.22 0.22 Gel Formulation 0.06 0.06 0.06 0.06 Water Remaining Remaining Remaining Remaining Remaining Remaining Residual Remaining Partial portion Partial portion Partial portion Total 100 100 100 100 100 100 100 100 100 100 VI. Analysis of oily emulsion in foaming water • Evaluation of the oily emulsions in the foaming water of Examples 26 to 32, respectively The following analysis and evaluation. 1. Viscosity The oily emulsion in each foaming water was metered in a 200 ml beaker at 200 g' and the product temperature was adjusted to 10 °C. The viscosity at 60 rpm was measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd., BMII type, rotator NO. 2). 2. Emulsification stability The oily emulsion in each foaming water was metered in a 100 ml beaker at 60 g, -30-201218958 and the product temperature was adjusted to 2 ° C. Using a blender (THREE-ONE MOTOR) (manufactured by Shinto Scientific Co., Ltd., using a stir bar with a propeller R at the front end of the stirring blade), the oil-type emulsion in the foaming water was measured to agglomerate and thicken at 160 rpm. The time until the block). The longer the oil-based emulsion in the foaming water is to be solidified and thickened, the higher the emulsion stability. 3. Whipping time The oily emulsion in each foaming water was weighed to 50,000 g, and the product temperature was adjusted to 5 to 10 °C. 35 g of granulated sugar was added, and the mixture was whipped at a medium speed of 2 (about 120 rpm) to an eight-minute foaming using a HOBART mixer (manufactured by HOAPART Co., Ltd.), and then whipped by hand until it was sufficiently foamed. The time taken to reach full foaming is measured. 4. Specific Gravity The weight of the oily emulsion in the foaming water of the oily emulsion in each of the foaming type waters which were sufficiently foamed in a certain container was measured, and the specific gravity was calculated by the following formula. Specific gravity = weight of oily emulsion in foaming water after whipping (g) / volume of container (ml) 5. Measurement of expansion ratio Oil-type emulsification of each foaming type water filled with sufficient foaming in a certain container The weight of the oily emulsion in the foaming water of the substance, and the specific gravity was calculated by the following formula -31 - 201218958. Expansion ratio = (volume of the container (ml) - weight of the oily emulsion in the foaming water after whipping (g)) / weight of the oily emulsion in the foaming water after whipping (g) xl 00 6 Hardness The oily emulsion in each foaming water after sufficient foaming in a certain container, without voids. A rheometer (manufactured by SUN SCIENTIFIC CO., LTD, CR-5 00DX type) was attached with a plunger of 2 cm diameter disc, and oil-type emulsification from foaming water was measured at a measuring speed of 60 mm /min. The load (N) that the plunger is subjected to when it enters 3 5 mm. 7. Mouth Soluble Oily emulsions in each foaming water after sufficient foaming are evaluated according to the evaluation criteria described below. Evaluation criteria evaluation ◎•'very good evaluation〇: good evaluation △: general evaluation X: bad 8. conformality oily emulsion in each foaming water after full foaming with an extrusion bag with a flower-shaped cap Extrusion and observing the shape change upon standing. According to the static strip -32- 201218958, the following two are used: (1) standing at 5 t: for 24 hours, (2) standing at -18 °c for 24 hours (observed after thawing) for evaluation. Evaluation criteria Evaluation ◎: Very good. The oily emulsion in the foaming water after standing was not deformed. Evaluation 〇: Good. The oily emulsion in the foaming water after standing was hardly deformed. Evaluation △: Normal. The oily emulsion in the foaming water after standing was slightly deformed. Evaluation X: Bad. The oily emulsion in the foaming water after standing was deformed. 9. Dissociation of water The oily emulsion of each foaming water after sufficient foaming was extruded using an extrusion bag with a flower-shaped cap, and the state of water leaving during standing was observed. According to the static conditions, the following two were used: (1) standing at 5 ° C for 24 hours, and (2) standing at -18 ° C for 24 hours (observed after thawing) for evaluation. Evaluation criteria Evaluation ◎: Very good. The oily emulsion in the foaming water after standing was not separated from water. Evaluation 〇: Good. The oily emulsion in the foaming water after standing was almost free from water. Evaluation △: Normal. The oily emulsion in the foaming water after standing was slightly separated from water. -33- 201218958 Evaluation X: Bad. The oily emulsion in the foaming water after standing is separated from water. The analysis and evaluation results of the oily emulsions in the foaming water of Examples 26 to 32 are shown in Table 10. In the case of producing the foaming water-in-water emulsion similar to that of Examples 26 to 32 in the case of using the oil-and-fat composition of Example 14, the second fat was not contained in the oil-and-fat composition of Example 14. 'Therefore, even if it contains a sucrose fatty acid ester', good emulsion stability or whipping property cannot be obtained. Further, in the case of using the oil-and-fat emulsion of the foaming water in the same manner as in Examples 26 to 32 in the use of the oil and fat composition of Example 20, the effect of shortening the ripening step was small, and the ripening time could not be sufficiently obtained. In the case where the emulsification stability is slightly inferior, the oil-and-fat composition of Example 25 is used to produce a foaming oil-in-water emulsion similar to that of Examples 26 to 32. Since the content of the XXX type triglyceride in the oil and fat composition of Example 25 was too large, even if good emulsion stability or whipping property was obtained, the mouth meltability was poor. -34- 201218958 [Table 10] Analysis and evaluation results Example 26 Example 27 Example 28 (Comparative) Example 29 (Comparative) Example 30 (Comparative) Example 31 Example 32 Viscosity 173 214 80 97 100 180 141 20 minutes 20 minutes 1 minute 2 1 minute 20 minutes 20 minutes emulsification stability 30 seconds or more 10 seconds 20 seconds or more 6 minutes 4 minutes 6 minutes 5 minutes 4 minutes 4 minutes whipping time 40 seconds 20 seconds 24 seconds 30 seconds 00 seconds 24 seconds 40 seconds Specific gravity 0.35 0.38 0.38 0.39 0.38 0.39 0.45 Expansion ratio 186 163 163 156 163 156 122 Hardness 88 111 100 92 110 98 115 Mouth solubility ◎ ◎ ◎ 〇〇 ◎ ◎ Shape retention (1) ◎ ◎ X Δ X ◎ Water (1) ◎ 〇 Δ X Δ 〇Γ ◎ conformality (2) ◎ ◎ △ Δ △ ◎ 〇 水 (2) ◎ ◎ XXX 〇〇-35- 201218958 [Table 1 1] Example 33 Example 34 (Comparative) Time to reach 5 ° C (minutes) 880 1064 [Simplified description of the drawings] [Fig. 1] is a graph showing a DSC curve of a fat or oil composition in which the amount of sucrose fatty acid ester added and HLB値 are changed. [Fig. 2] is a graph showing a D S C curve of a grease composition in which the mixing ratio of the first fat and the second fat is changed. [Fig. 3] is a graph showing the DSC curve of the oil and fat composition in which the amount of the sucrose fatty acid ester added and the content of the XXX type triglyceride are changed. [Fig. 4] is a graph showing the time required for cooling the foamable aqueous oil emulsion produced by using the oil composition in which the amount of the sucrose fatty acid ester is changed. -36-