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WO2018021199A1 - Fat composition - Google Patents

Fat composition Download PDF

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Publication number
WO2018021199A1
WO2018021199A1 PCT/JP2017/026559 JP2017026559W WO2018021199A1 WO 2018021199 A1 WO2018021199 A1 WO 2018021199A1 JP 2017026559 W JP2017026559 W JP 2017026559W WO 2018021199 A1 WO2018021199 A1 WO 2018021199A1
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WO
WIPO (PCT)
Prior art keywords
oil
mass
fat
triacylglycerol
lol
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2017/026559
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French (fr)
Japanese (ja)
Inventor
世里子 遠藤
雅崇 安藤
丈志 長澤
淳志 小原
一郎 日▲高▼
柚実子 豊口
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2017565851A priority Critical patent/JP6343407B1/en
Publication of WO2018021199A1 publication Critical patent/WO2018021199A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to an oil / fat composition suitable for use as a raw material for an oil-in-water emulsion mainly used in a confectionery bakery region, and an oil-in-water emulsion containing the oil / fat composition.
  • creams substantially free of trans fatty acids include, for example, creams mainly composed of lauric fats and oils (see, for example, JP 2006-304713 A and JP 2009-50235 A).
  • creams mainly composed of SUS type triglycerides such as a middle-melting fraction oil of palm oil (see, for example, JP-A-2006-223176 and JP-A-2010-68716) have been devised.
  • the cream mainly composed of the lauric fats and oils has a good mouthfeel, but has a poor body taste.
  • the cream mainly composed of the SUS type triglyceride has a rich taste, but it is difficult to stably maintain the emulsification.
  • creams using SSU triglycerides have been devised.
  • SSU triglycerides for example, see JP-A-2008-86268 and JP-A-2008-263790.
  • Such a cream has improved emulsification stability but lacks a sharp mouthfeel.
  • An object of the present invention is to provide an oil / fat composition having a low trans fatty acid content and suitable as a raw material for whipped cream, and an oil-in-water emulsion containing the oil / fat composition.
  • the present invention provides the following.
  • L, O, M, L2O, LOL, L2M and LM2 mean the following.
  • L saturated fatty acid having 16 or more carbon atoms
  • O oleic acid
  • M saturated fatty acid having 6 to 8 carbon atoms
  • L2O triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol
  • Triacylglycerol L2M in which X is bound and O is bound in the 2-position:
  • ( 2) Including 40 to 70% by mass of L2O and 0.05 to 10% by mass of L2M and LM2, the mass ratio of LOL to L2O (LOL / L2O) is 0.40 to 0.85 An oil and fat composition.
  • L, O, M, L2O, LOL, L2M and LM2 mean the following.
  • L saturated fatty acid having 16 or more carbon atoms
  • O oleic acid
  • M saturated fatty acid having 6 to 8 carbon atoms
  • L2O triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol
  • Triacylglycerol L2M in which X is bound and O is bound in the 2-position Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol in which one molecule of L and two molecules of M are bound ( 3)
  • the mass ratio of LOL in the L2O (LOL / L2O), including 20-50 mass% L2O, 25-55 mass% laurin TAG and 0.05-10 mass% total L2M and LM2 content Is an oil or fat composition having a ratio of 0.40 to 0.85.
  • L, O, M, L2O, LOL, L2M, LM2 and laurin TAG mean the following.
  • L saturated fatty acid having 16 or more carbon atoms
  • O oleic acid
  • M saturated fatty acid having 6 to 8 carbon atoms
  • L2O triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol
  • Triacylglycerol L2M in which X is bound and O is bound in the 2-position Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol laurin in which one molecule of L and two molecules of M are bound
  • TAG The oil / fat composition according to any one of (1) to (3), comprising triacylglycerol (4) to which at least one molecule of lauric acid is bound as a constituent fatty acid, and LLL of 10% by mass or less.
  • LLL means the following.
  • LLL The oil-and-fat composition according to any one of (1) to (4), comprising triacylglycerol (5) to which 3 molecules of L are bound (5) of 10% by mass or less.
  • X and XXX mean the following.
  • X unsaturated fatty acid having 16 or more carbon atoms
  • XXX triacylglycerol to which three molecules of X are bonded (6)
  • the mass ratio of the content of L2M to the content of LM2 (L2M / LM2) is 0.05 to The oil composition according to any one of (1) to (5), which is 4.5.
  • a food containing the oil-in-water emulsion of (7).
  • a trans fatty acid content can be sufficiently reduced, and a cream having a good mouthfeel and richness can be provided.
  • a cream having whipping suitability can be provided.
  • L is a saturated fatty acid having 16 or more carbon atoms.
  • O is oleic acid.
  • L2O is triacylglycerol in which one molecule of L and two molecules of O are ester-bonded to one molecule of glycerol.
  • the L bonded to L2O may be the same fatty acid or a different fatty acid.
  • L is preferably linear.
  • the carbon number of L is preferably 16-22, more preferably 16-18. Examples of L include palmitic acid, stearic acid, and arachidic acid.
  • the above L2O includes LOL.
  • LOL is triacylglycerol in which L is bonded to the 1-position and the 3-position of glycerol and O is bonded to the 2-position.
  • the mass ratio (LOL / L2O) of the amount of LOL occupying L2O is 0.40 to 0.85.
  • LOL / L2O is preferably 0.6 to 0.85, more preferably 0.7 to 0.85.
  • the total of L2M and LM2 contained in the oil and fat composition of the present invention is 0.05 to 10% by mass.
  • M, L2M and LM2 mean the following.
  • M is a saturated fatty acid having 6 to 10 carbon atoms.
  • M is preferably linear.
  • the carbon number of M is preferably 8 to 10.
  • M include n-hexanoic acid, n-octanoic acid, and n-decanoic acid.
  • L2M is triacylglycerol in which two molecules of L and one molecule of M are ester-bonded to one molecule of glycerol.
  • LM2 is a triacylglycerol in which one molecule of L and two molecules of M are ester-bonded to one molecule of glycerol.
  • L or M bonded to the triacylglycerol may be the same fatty acid or a different fatty acid.
  • the total of L2M and LM2 contained in the oil and fat composition of the present invention is preferably 0.2 to 7% by mass, more preferably 0.3 to 5% by mass, still more preferably 0.5 to 5% by mass, and even more.
  • the amount is preferably 1.5 to 4.7% by mass, and most preferably 2.5 to 4.5% by mass.
  • the oil-in-water emulsion using the oil / fat composition has good emulsion stability. Have sex.
  • the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has favorable lipstick.
  • the mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil and fat composition is preferably 0.05 to 4.5.
  • L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5.
  • L2M / LM2 is within the above range, the oil-in-water emulsion using the oil / fat composition has better emulsion stability.
  • the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has a better lipstick.
  • the oil and fat composition of the present invention may contain 10% by mass or less of LLL.
  • LLL is triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol.
  • L which binds to LLL may be either the same fatty acid or a different fatty acid.
  • the content of LLL contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass.
  • the oil and fat composition of the present invention may contain 10% by mass or less of XXX.
  • X is an unsaturated fatty acid having 16 or more carbon atoms.
  • XXX is triacylglycerol in which 3 molecules of X are ester-bonded to 1 molecule of glycerol.
  • Xs bonded to XXX may be the same fatty acid or different fatty acids.
  • X is preferably linear.
  • the number of carbon atoms in X is preferably 16-22, more preferably 16-18.
  • Examples of X include palmitooleic acid, oleic acid, linoleic acid, linolenic acid, and the like.
  • the content of XXX contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass.
  • the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel and richness. Has a taste.
  • the oil-fat composition of this invention may be the oil-fat composition of the following 1st aspect.
  • the oil and fat composition according to the first aspect of the present invention contains 40 to 70% by mass of L2O.
  • the L2O content of the oil and fat composition according to the first aspect of the present invention is preferably 40 to 65% by mass, more preferably 40 to 60% by mass.
  • the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel.
  • the oil-fat composition of this invention may be the oil-fat composition of the following 2nd aspect.
  • the oil and fat composition according to the second aspect of the present invention contains 20 to 50% by mass of L2O and 25 to 55% by mass of laurin TAG (a triacylglycerol containing at least one molecule of lauric acid as a constituent fatty acid).
  • the L2O content of the oil and fat composition according to the second aspect of the present invention is preferably 20% by mass or more and less than 40% by mass, more preferably 24 to 36% by mass.
  • the laurin TAG content of the oil and fat composition according to the second aspect of the present invention is preferably 30 to 50% by mass, more preferably 34 to 46% by mass.
  • the oil-in-water emulsion using the oil and fat composition has good emulsion stability.
  • the cream obtained by foaming the oil-in-water emulsion which uses this oil-fat composition has favorable lipstick.
  • the oil and fat composition of the present invention may contain LX2 and L2X '.
  • X ′ is an unsaturated fatty acid having 16 or more carbon atoms and having two or more unsaturated bonds.
  • LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol.
  • L2X ′ is triacylglycerol in which two molecules of L and one molecule of X ′ are ester-bonded to one molecule of glycerol.
  • L, X or X ′ bound to the triacylglycerol may be the same fatty acid or a different fatty acid.
  • X ' is preferably linear.
  • the carbon number of X ′ is preferably 16-22, more preferably 16-18.
  • Examples of X ′ include linoleic acid and linolenic acid.
  • the content of LX2 contained in the oil and fat composition according to the first aspect of the present invention is preferably 15 to 40% by mass, more preferably 20 to 35% by mass, and further preferably 20 to 30% by mass. is there.
  • the content of L2X ′ contained in the oil and fat composition according to the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 5 to 15% by mass.
  • the content of LX2 contained in the oil and fat composition according to the second aspect of the present invention is preferably 5 to 25% by mass, more preferably 8 to 20% by mass, and further preferably 10 to 18% by mass. is there.
  • the content of L2X ′ contained in the oil and fat composition of the second aspect of the present invention is preferably 0 to 10% by mass, more preferably 0 to 8% by mass.
  • the oil and fat composition of the present invention may contain an oil and fat rich in LOL (an oil and fat containing 40% by mass or more, preferably 50% by mass or more of LOL).
  • oils and oils rich in LOL include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and Of the fractionated oil.
  • a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil, a 1,3-position selective lipase preparation
  • a high oleic oil such as high oleic sunflower oil
  • 1,3-position selective lipase preparation It is also possible to use fats and oils obtained by distilling and fractionating the reaction product obtained by applying the transesterification reaction as necessary.
  • the oil and fat composition of the present invention may contain one or more LOL-containing oils and fats.
  • the LOL-containing fat is particularly preferably a fraction having a melting point in palm oil.
  • the content of the LOL-containing oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 25 to 90% by mass, more preferably 40 to 85%. % By mass, more preferably 55 to 80% by mass.
  • the content of the LOL oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 40% by mass, more preferably 14 to 35% by mass, and further preferably 18 to 30% by mass.
  • the oil / fat composition of the present invention may contain a non-lauric fat-exchanged fat (non-lauric transesterified fat / oil).
  • Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms out of the total amount of fatty acids constituting the fats and oils exceed 90% by mass. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey butter, palm oil and the like, and oils and fats hydrogenated to these.
  • One or two or more kinds of non-lauric fats and oils selected from these may be used as the raw fats and oils for non-lauric transesterified fats and oils.
  • the non-lauric transesterified oil preferably contains palm oil.
  • palm oil and palm oil fractionation oil can be used as the palm oil.
  • palm oils and fats include: (1) Palm olein and palm stearin which are one-stage fractionated oils of palm oil; (2) Palm olein (palm super olein) which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil) And palm mid fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil), and hardened oils thereof.
  • the content of palm oil / fat in the raw oil / fat is preferably 20-100% by mass, more preferably 40-100% by mass. More preferably, it is 60 to 100% by mass.
  • the non-lauric transesterified oil may be subjected to processing such as fractionation and hydrogenation once or multiple times before and after the transesterification.
  • Non-lauric transesterified fats and oils contain less than 40% LOL.
  • the iodine value of the non-lauric transesterified oil is preferably 25 to 75, more preferably 30 to 70, still more preferably 35 to 65, and most preferably 40 to 60. 1 type, or 2 or more types may be used for non-lauric transesterified fats and oils.
  • the content of the non-lauric transesterified oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 5 to 70% by mass, more preferably 10%. It is -55 mass%, More preferably, it is 15-40 mass%.
  • the content of the non-lauric transesterified oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, and still more preferably 20%. ⁇ 40% by weight.
  • the oil / fat composition of the present invention may contain an oil / fat rich in laurin TAG (an oil / fat containing 40% by mass or more, preferably 50% by mass or more).
  • the fat and oil rich in laurin TAG (hereinafter also referred to as laurin TAG fat and oil) may be a lauric fat and oil having 30% by mass or more of lauric acid in the total amount of fatty acids constituting the fat and oil.
  • lauric oil include coconut oil, palm kernel oil, and babassu oil, and fractionated oils thereof.
  • the laurin TAG oil may be a transesterified oil / fat of a mixed oil containing a lauric oil and a non-lauric oil.
  • the mass ratio of the lauric fat and the non-lauric fat is preferably 30:70 to 70:30, and more preferably 35:65 to 65:35.
  • 1 type (s) or 2 or more types may be contained in laurin TAG fats and oils.
  • the content of the lauric TAG oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 0 to 10%. % By mass, more preferably 0 to 5% by mass.
  • the content of the lauric TAG oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 30 to 70% by mass, more preferably 38 to 62% by mass, and still more preferably 42 to 56%. % By mass.
  • the oil and fat composition of the present invention uses 40% or more (preferably 60 to 100% by mass) of L2M and LM2 containing oil and fat (hereinafter also referred to as L2M + LM2 oil and fat). May be.
  • L2M + LM2 fats and oils are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) of MMM and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) of an extremely cured non-lauric oil and fat. Oils and fats obtained by transesterification of mixed oils and fats may be used. Moreover, the said transesterified oil and fat may be further fractionated as needed.
  • MMM is triacylglycerol (medium chain fatty acid triglyceride) in which 3 molecules of M are ester-bonded to 1 molecule of glycerol.
  • 1 type (s) or 2 or more types may be used for L2M + LM2 fats and oils.
  • the transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using a lipase as a catalyst.
  • a synthetic catalyst such as sodium methoxide
  • enzymatic transesterification using a lipase as a catalyst.
  • fractionation methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.
  • the content of the L2M + LM2 fat contained in the oil composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.2 to 7% by mass. More preferably, it is 0.3 to 5% by mass.
  • the oil / fat composition of the present invention is a composition other than the above-described LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat unless the effects of the present invention are impaired. Oils and fats may be included.
  • palm oil for example, palm oil, palm fractionation oil (such as palm olein and palm super olein), shea fat olein, monkey fat olein, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil
  • palm oil for example, palm oil, palm fractionation oil (such as palm olein and palm super olein), shea fat olein, monkey fat olein, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil
  • milk fat and the like and mixed oils and processed oils and fats thereof (hydrogenated fats and oils, transesterified fats and oils, fractionated fats and oils).
  • the oil / fat composition of the present invention preferably does not use partially hydrogenated oil / fat having a high trans fatty acid content. Therefore, the trans fatty acid content in the total amount of fatty acids constituting the oil and fat composition of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 0 to 1% by mass. .
  • additives commonly used in the oil and fat composition of the present invention may be appropriately added as necessary.
  • additives include those for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, suppressing crystallization at low temperatures, and more specifically, polyglycerol fatty acid esters, sucrose fatty acids.
  • examples include esters, sorbitan fatty acid esters, monoglycerides, organic acid monoglycerides, polysorbates, vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances.
  • the addition amount of the additive can be appropriately set according to the purpose of blending, however, the addition amount of the additive is preferably 0.0001 to 5% by mass, more preferably based on the total mass of the fat and oil composition. Is 0.0001 to 1 mass%.
  • the oil / fat composition of the present invention can be produced by appropriately mixing the above-mentioned LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat.
  • the above oil and fat composition is included in the oil phase of the oil-in-water emulsion of the present invention.
  • the oil-in-water emulsion of the present invention may contain the above oil composition, water, and other components.
  • Other ingredients commonly used in oil-in-water emulsions include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, sugars (including starch and its degradation products, sugar alcohols) , Stabilizers, antioxidants, and dyes.
  • the blending amount of the oil or fat composition in the oil-in-water emulsion is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 45% by mass or less, and further preferably 25% by mass or more and 45% by mass or less. It is below mass%.
  • the amount of water in the oil-in-water emulsion is preferably 20% by mass to 80% by mass, more preferably 30% by mass to 75% by mass, and still more preferably 40% by mass to 70% by mass.
  • the blending amount of other components in the oil-in-water emulsion is preferably 0.1% by mass to 65% by mass, more preferably 0.1% by mass to 50% by mass, and still more preferably 0.1% by mass. It is 35 mass% or less.
  • the oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and edible cream for cooking.
  • the oil-in-water emulsion of the present invention is particularly preferably used as a foamable oil-in-water emulsion (whipped cream) for whipping. Examples of foods using the oil-in-water emulsion of the present invention include chilled desserts and Japanese / Western confectionery using whipped cream (whipped cream).
  • a well-known method can be used for the manufacturing method of the oil-in-water emulsion of this invention.
  • the oil phase is prepared by dissolving or dispersing other oil-soluble components in the melted oil and fat composition of the present invention.
  • an aqueous phase is also prepared by dissolving or dispersing other water-soluble components in water.
  • the prepared oil phase and the aqueous phase were mixed, and the mixture was pre-emulsified to obtain a pre-emulsion.
  • the oil-in-water emulsion of this invention is manufactured by applying a homogenization process to this pre-emulsified emulsion. Moreover, you may sterilize the said emulsion as needed.
  • the homogenization treatment may be either before homogenization performed before the sterilization treatment or after homogenization performed after the sterilization treatment. Further, two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. After the homogenization treatment, preferably cooling and aging steps are applied.
  • the oil-in-water emulsion of the present invention may contain milk fat.
  • the oil-in-water emulsion is obtained by emulsifying a mixture of an oil phase and an aqueous phase prepared by mixing the oil and fat composition of the present invention and milk fat such as butter, butter oil, and prepared oil and fat.
  • milk fat such as butter, butter oil, and prepared oil and fat.
  • it can manufacture also by mixing the water phase in which the fresh cream (cream manufactured only from milk fat) was mix
  • the oil-in-water emulsion of the present invention can also be produced by mixing fresh cream.
  • the content of milk fat contained in the oil-in-water emulsion of the present invention is preferably 5 to 35% by mass, more preferably 10 to 30% by mass, and further preferably 15 to 25% by mass.
  • L2O content, LOL content, L2M content, LM2 content, LLL content, XXX content, laurin TAG content, LX2 content, and L2X ′ content contained in the oil and fat composition are gas chromatographic methods (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
  • the fatty acid content of the fat is determined by gas chromatography (AOCS Ce1f- 96).
  • LDL-containing fat / oil-1 Palm oil middle melting point fraction (LOL content 53.6% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as LOL-containing fat-1
  • Non-laurin transesterified oil-1 Random transesterified oil and fat of palm olein (iodine number 56) using sodium methoxide as a catalyst was designated as non-lauric transesterified oil and fat-1 (iodine number 56).
  • Non-laurin transesterified oil-2) 65 parts by mass of a palm oil middle melting point fraction and 35 parts by mass of palm stearin were mixed.
  • Non-lauric transesterified oil and fat-2 The low melting point fraction of the random transesterified oil and fat that had been subjected to dry fractionation was designated as non-lauric transesterified oil and fat-2 (iodine value 43).
  • Laurin TAG oil-1 Palm kernel oil (laurin TAG content 84.3 mass%, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil fat-1.
  • Laurin TAG oil-2) Extremely hardened palm kernel oil (laurin TAG content: 84.3% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil-2.
  • Laurin TAG oil-3 Extremely hardened coconut oil (laurin TAG content: 85.7% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil / fat-3.
  • L2M + LM2 fat-1) 51 parts by weight of rapeseed oil extremely hardened oil and 49 parts by weight of MMM were mixed.
  • MMM the constituent fatty acids are n-octanoic acid and n-decanoic acid, and the constituent ratio (mass ratio) is 30:70.
  • An oil phase was prepared by dissolving and dispersing 0.5 parts by mass of an oil-soluble emulsifier in 44.5 parts by mass of each of the oil and fat compositions of Examples 1 to 16. At the same time, in 50.3 parts by mass of water, 4.5 parts by mass of skim milk powder, 0.1 parts by mass of phosphate, and 0.1 parts by mass of a water-soluble emulsifier are dissolved and dispersed to form an aqueous phase. Prepared. The oil phase was then added to the aqueous phase. While the temperature of the mixture was adjusted to 60 to 70 ° C., preliminary emulsification was performed with a homomixer.
  • the emulsion was homogenized under a pressure of 6 MPa. And after 85 degreeC and the batch sterilization for 15 minutes, the said emulsion was cooled to about 10 degreeC. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours, and the foamable oil-in-water emulsions of Examples 1 to 16 were obtained.
  • Each foamable oil-in-water emulsion of whipping of Examples 1-16 are 500g weighed and adjusted product temperature to 5 ⁇ 10 ° C.. 35 g of sugar was added to the foamable oil-in-water emulsion. Thereafter, the foamable oil-in-water emulsion was whipped to 8 splits at a medium speed of 2 (about 120 rpm) using a Hobart mixer (manufactured by Hobart Japan), and then whipped to 10 splits by hand. The time taken for 10 splits was measured. Evaluation criteria Evaluation ⁇ : Very good (4 minutes or more and less than 7 minutes) Evaluation ⁇ : Good (7 minutes or more and less than 10 minutes) Evaluation ⁇ : Yes (less than 4 minutes) Evaluation x: Defect (more than 10 minutes)

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  • Grain Derivatives (AREA)

Abstract

The present invention addresses the problem of providing: a fat composition which is low in trans fatty acids and is suitable as an ingredient of whipped cream; and an oil-in-water emulsion containing the fat composition. Provided are: a fat composition containing 20 - 70% by mass of L2O and a total of 0.05 - 10% by mass of L2M and LM2, the mass ratio of LOL to the L2O (LOL/L2O) being 0.40 - 0.85; the fat composition containing not more than 10% by mass of LLL; and the fat composition containing not more than 10% by mass of XXX.

Description

油脂組成物Oil composition

　本発明は、主に製菓製パン領域で使用される水中油型乳化物の原料として利用するのに適した油脂組成物、および該油脂組成物を含む水中油型乳化物に関する。 The present invention relates to an oil / fat composition suitable for use as a raw material for an oil-in-water emulsion mainly used in a confectionery bakery region, and an oil-in-water emulsion containing the oil / fat composition.

　多くの場合、植物性クリームおよびコンパウンドクリームには、植物性油脂の硬化油が使用されていた。しかしながら、近年、硬化油に含まれるトランス脂肪酸は、栄養学的に好ましくないと認識されてきた。米国では一定基準以上のトランス脂肪酸を含む食品にはトランス脂肪酸含有量を表示する義務がある。従って、クリームに使用される油脂は、硬化油を含まない配合に置き換わってきている。 In many cases, vegetable oils and compound creams use a hardened oil of vegetable oils. However, in recent years, trans fatty acids contained in hydrogenated oil have been recognized as nutritionally unfavorable. In the United States, foods containing trans fatty acids above a certain standard are obliged to indicate the trans fatty acid content. Therefore, the fats and oils used in creams have been replaced with formulations that do not contain hardened oil.

　トランス脂肪酸を実質上含まないクリームとして、例えば、ラウリン系油脂を主体としたクリームが挙げられる（例えば、特開２００６－３０４７１３号公報、特開２００９－５０２３５号公報参照）。また、パーム油の中融点分別油などのＳＵＳ型トリグリセリドを主体としたクリーム（例えば、特開２００６－２２３１７６号公報、特開２０１０－６８７１６号公報参照）も考案されている。しかし、上記ラウリン系油脂を主体としたクリームは、良好な口どけを有するが、コク味が乏しい。そして、上記ＳＵＳ型トリグリセリドを主体としたクリームは、コク味を有するが、乳化を安定に維持することが難しい。また、乳化を安定にするために、ＳＳＵ型トリグリセリドを併用するクリーム（例えば、特開２００８－８６２６８号公報、特開２００８－２６３７９０号公報参照）も考案されている。このようなクリームは、乳化安定性は良くなるが、口どけがシャープさに欠ける。 Examples of creams substantially free of trans fatty acids include, for example, creams mainly composed of lauric fats and oils (see, for example, JP 2006-304713 A and JP 2009-50235 A). In addition, creams mainly composed of SUS type triglycerides such as a middle-melting fraction oil of palm oil (see, for example, JP-A-2006-223176 and JP-A-2010-68716) have been devised. However, the cream mainly composed of the lauric fats and oils has a good mouthfeel, but has a poor body taste. The cream mainly composed of the SUS type triglyceride has a rich taste, but it is difficult to stably maintain the emulsification. In addition, in order to stabilize emulsification, creams using SSU triglycerides (for example, see JP-A-2008-86268 and JP-A-2008-263790) have been devised. Such a cream has improved emulsification stability but lacks a sharp mouthfeel.

特開２００６－３０４７１３号公報JP 2006-304713 A 特開２００９－５０２３５号公報JP 2009-50235 A 特開２００６－２２３１７６号公報JP 2006-223176 A 特開２０１０－６８７１６号公報JP 2010-68716 A 特開２００８－８６２６８号公報JP 2008-86268 A 特開２００８－２６３７９０号公報JP 2008-263790 A

　従って、トランス脂肪酸含有量が十分に低減され、かつ、良好な口どけとコク味を有するクリームが求められている。特に、ホイップ適性を有するクリームの開発が望まれている。 Therefore, there is a demand for a cream having a sufficiently reduced trans fatty acid content and having a good mouthfeel and richness. In particular, the development of a cream having whipping suitability is desired.

　本発明の課題は、低いトランス脂肪酸含有量を有し、かつ、ホイップクリームの原料に好適な油脂組成物、および該油脂組成物を含有する水中油型乳化物を提供することである。 An object of the present invention is to provide an oil / fat composition having a low trans fatty acid content and suitable as a raw material for whipped cream, and an oil-in-water emulsion containing the oil / fat composition.

　本発明者らは上記課題を解決するため鋭意検討した。その結果、特定の含有量で特定の種類のトリグリセリドを有する油脂組成物が、上記課題を解決できることを見出した。これにより本発明は完成された。 The present inventors diligently studied to solve the above problems. As a result, it has been found that an oil or fat composition having a specific content and a specific type of triglyceride can solve the above-mentioned problems. Thus, the present invention has been completed.

　本発明は以下のようなものを提供する。
（１）２０～７０質量％のＬ２Ｏおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２ＭおよびＬＭ２は、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール
（２）４０～７０質量％のＬ２Ｏおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２ＭおよびＬＭ２は、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール
（３）２０～５０質量％のＬ２Ｏ、２５～５５質量％のラウリンＴＡＧおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２Ｍ、ＬＭ２およびラウリンＴＡＧは、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール
ラウリンＴＡＧ：構成脂肪酸として少なくとも１分子のラウリン酸が結合したトリアシルグリセロール
（４）１０質量％以下のＬＬＬを含む、（１）～（３）の何れか１つの油脂組成物。
ただし、ＬＬＬは、以下を意味する。
ＬＬＬ：３分子のＬが結合したトリアシルグリセロール
（５）１０質量％以下のＸＸＸを含む、（１）～（４）の何れか１つの油脂組成物。
ただし、ＸおよびＸＸＸは、以下を意味する。
Ｘ：炭素数１６以上の不飽和脂肪酸
ＸＸＸ：３分子のＸが結合したトリアシルグリセロール
（６）前記ＬＭ２の含有量に対する前記Ｌ２Ｍの含有量の質量比（Ｌ２Ｍ／ＬＭ２）が、０．０５～４．５である、（１）～（５）の何れか１つの油脂組成物。
（７）（１）～（６）のいずれか１つの油脂組成物を含む水中油型乳化物。
（８）（７）の水中油型乳化物を含む食品。 The present invention provides the following.
(1) L20 containing 20 to 70% by mass and a total content of L2M and LM2 of 0.05 to 10% by mass, and the LOL mass ratio (LOL / L2O) in the L2O is 0.40 to 0.85 An oil and fat composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol in which one molecule of L and two molecules of M are bound ( 2) Including 40 to 70% by mass of L2O and 0.05 to 10% by mass of L2M and LM2, the mass ratio of LOL to L2O (LOL / L2O) is 0.40 to 0.85 An oil and fat composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol in which one molecule of L and two molecules of M are bound ( 3) The mass ratio of LOL in the L2O (LOL / L2O), including 20-50 mass% L2O, 25-55 mass% laurin TAG and 0.05-10 mass% total L2M and LM2 content Is an oil or fat composition having a ratio of 0.40 to 0.85.
However, L, O, M, L2O, LOL, L2M, LM2 and laurin TAG mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol laurin in which one molecule of L and two molecules of M are bound TAG: The oil / fat composition according to any one of (1) to (3), comprising triacylglycerol (4) to which at least one molecule of lauric acid is bound as a constituent fatty acid, and LLL of 10% by mass or less.
However, LLL means the following.
LLL: The oil-and-fat composition according to any one of (1) to (4), comprising triacylglycerol (5) to which 3 molecules of L are bound (5) of 10% by mass or less.
However, X and XXX mean the following.
X: unsaturated fatty acid having 16 or more carbon atoms XXX: triacylglycerol to which three molecules of X are bonded (6) The mass ratio of the content of L2M to the content of LM2 (L2M / LM2) is 0.05 to The oil composition according to any one of (1) to (5), which is 4.5.
(7) An oil-in-water emulsion containing the oil composition according to any one of (1) to (6).
(8) A food containing the oil-in-water emulsion of (7).

　本発明の油脂組成物を使用することにより、トランス脂肪酸含有量が十分に低減され、かつ、良好な口どけとコク味を有するクリームが提供できる。特に、ホイップ適性を有するクリームが提供できる。 By using the oil / fat composition of the present invention, a trans fatty acid content can be sufficiently reduced, and a cream having a good mouthfeel and richness can be provided. In particular, a cream having whipping suitability can be provided.

　以下、本発明を詳細に説明する。
　本発明の油脂組成物は、２０～７０質量％のＬ２Ｏを含む。ここで、Ｌ、ＯおよびＬ２Ｏは、次を意味する。Ｌは、炭素数１６以上の飽和脂肪酸である。Ｏは、オレイン酸である。Ｌ２Ｏは、１分子のグリセロールに１分子のＬと２分子のＯがエステル結合したトリアシルグリセロールである。Ｌ２Ｏに結合するＬは、同一の脂肪酸でも、異なる脂肪酸でも、どちらでもよい。Ｌは、好ましくは直鎖である。また、Ｌの炭素数は、好ましくは１６～２２であり、より好ましくは１６～１８である。Ｌは、例えば、パルミチン酸、ステアリン酸、アラキジン酸などが挙げられる。 Hereinafter, the present invention will be described in detail.
The oil and fat composition of the present invention contains 20 to 70% by mass of L2O. Here, L, O, and L2O mean the following. L is a saturated fatty acid having 16 or more carbon atoms. O is oleic acid. L2O is triacylglycerol in which one molecule of L and two molecules of O are ester-bonded to one molecule of glycerol. The L bonded to L2O may be the same fatty acid or a different fatty acid. L is preferably linear. The carbon number of L is preferably 16-22, more preferably 16-18. Examples of L include palmitic acid, stearic acid, and arachidic acid.

　上記Ｌ２Ｏは、ＬＯＬを含む。ここで、ＬＯＬは、グリセロールの１位および３位にＬが結合し、２位にＯが結合した、トリアシルグリセロールである。Ｌ２Ｏに占めるＬＯＬの量の質量比（ＬＯＬ／Ｌ２Ｏ）は、０．４０～０．８５である。ＬＯＬ／Ｌ２Ｏは、好ましくは０．６～０．８５であり、より好ましくは０．７～０．８５である。油脂組成物に占めるＬ２Ｏの含有量、およびＬＯＬ／Ｌ２Ｏが上記範囲内にあると、該油脂組成物を使用した水中油型乳化物は良好な乳化安定性を有する。 The above L2O includes LOL. Here, LOL is triacylglycerol in which L is bonded to the 1-position and the 3-position of glycerol and O is bonded to the 2-position. The mass ratio (LOL / L2O) of the amount of LOL occupying L2O is 0.40 to 0.85. LOL / L2O is preferably 0.6 to 0.85, more preferably 0.7 to 0.85. When the content of L2O in the oil / fat composition and LOL / L2O are within the above ranges, the oil-in-water emulsion using the oil / fat composition has good emulsion stability.

　また、本発明の油脂組成物に含まれるＬ２ＭとＬＭ２との合計は、０．０５～１０質量％である。ここで、Ｍ、Ｌ２ＭおよびＬＭ２は、次を意味する。Ｍは、炭素数６～１０の飽和脂肪酸である。Ｍは、好ましくは直鎖である。また、Ｍの炭素数は、好ましくは８～１０である。Ｍは、例えば、ｎ－ヘキサン酸、ｎ－オクタン酸、ｎ－デカン酸などが挙げられる。Ｌ２Ｍは、１分子のグリセロールに２分子のＬと１分子のＭがエステル結合したトリアシルグリセロールである。ＬＭ２は、１分子のグリセロールに１分子のＬと２分子のＭがエステル結合したトリアシルグリセロールである。前記トリアシルグリセロールに結合するＬもしくはＭは、同一の脂肪酸でも、異なる脂肪酸でも、どちらでもよい。本発明の油脂組成物に含まれるＬ２ＭとＬＭ２との合計は、好ましくは０．２～７質量％、より好ましくは０．３～５質量％、さらに好ましくは０．５～５質量％、ことさら好ましくは１．５～４．７質量％、最も好ましくは２．５～４．５質量％である。本発明の油脂組成物に占める、Ｌ２ＭとＬＭ２との合計含有量（以下、Ｌ２Ｍ＋ＬＭ２とも表す）が上記範囲内にあると、該油脂組成物を使用した水中油型乳化物は、良好な乳化安定性を有する。また、該油脂組成物を使用した水中油型乳化物を起泡して得られるクリームは、良好な口どけを有する。 The total of L2M and LM2 contained in the oil and fat composition of the present invention is 0.05 to 10% by mass. Here, M, L2M and LM2 mean the following. M is a saturated fatty acid having 6 to 10 carbon atoms. M is preferably linear. Further, the carbon number of M is preferably 8 to 10. Examples of M include n-hexanoic acid, n-octanoic acid, and n-decanoic acid. L2M is triacylglycerol in which two molecules of L and one molecule of M are ester-bonded to one molecule of glycerol. LM2 is a triacylglycerol in which one molecule of L and two molecules of M are ester-bonded to one molecule of glycerol. L or M bonded to the triacylglycerol may be the same fatty acid or a different fatty acid. The total of L2M and LM2 contained in the oil and fat composition of the present invention is preferably 0.2 to 7% by mass, more preferably 0.3 to 5% by mass, still more preferably 0.5 to 5% by mass, and even more. The amount is preferably 1.5 to 4.7% by mass, and most preferably 2.5 to 4.5% by mass. When the total content of L2M and LM2 (hereinafter also referred to as L2M + LM2) in the oil / fat composition of the present invention is within the above range, the oil-in-water emulsion using the oil / fat composition has good emulsion stability. Have sex. Moreover, the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has favorable lipstick.

　油脂組成物に占める、ＬＭ２の含有量に対するＬ２Ｍの含有量の質量比（Ｌ２Ｍ／ＬＭ２）は、好ましくは０．０５～４．５である。Ｌ２Ｍ／ＬＭ２は、より好ましくは０．３～３であり、さらに好ましくは０．５５～２．５である。Ｌ２Ｍ／ＬＭ２が上記範囲内にあると、該油脂組成物を使用した水中油型乳化物は、より良好な乳化安定性を有する。また、該油脂組成物を使用した水中油型乳化物を起泡して得られるクリームは、より良好な口どけを有する。 The mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil and fat composition is preferably 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 is within the above range, the oil-in-water emulsion using the oil / fat composition has better emulsion stability. Moreover, the cream obtained by foaming the oil-in-water type emulsion which uses this oil-fat composition has a better lipstick.

　本発明の油脂組成物は、１０質量％以下のＬＬＬを含有してもよい。ここで、ＬＬＬは、１分子のグリセロールに３分子のＬがエステル結合したトリアシルグリセロールである。ＬＬＬに結合するＬは、同一の脂肪酸でも、異なる脂肪酸でも、どちらでもよい。本発明の油脂組成物に含まれるＬＬＬの含有量は、好ましくは１～８質量％であり、より好ましくは２～６質量％である。 The oil and fat composition of the present invention may contain 10% by mass or less of LLL. Here, LLL is triacylglycerol in which 3 molecules of L are ester-bonded to 1 molecule of glycerol. L which binds to LLL may be either the same fatty acid or a different fatty acid. The content of LLL contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass.

　また、本発明の油脂組成物は、１０質量％以下のＸＸＸを含有してもよい。ここで、Ｘは、炭素数１６以上の不飽和脂肪酸である。ＸＸＸは、１分子のグリセロールに３分子のＸがエステル結合したトリアシルグリセロールである。ＸＸＸに結合するＸは、同一の脂肪酸でも、異なる脂肪酸でも、どちらでもよい。Ｘは、好ましくは直鎖である。また、Ｘの炭素数は、好ましくは１６～２２であり、より好ましくは１６～１８である。Ｘは、例えば、パルミトオレイン酸、オレイン酸、リノール酸、リノレン酸などが挙げられる。本発明の油脂組成物に含まれるＸＸＸの含有量は、好ましくは１～８質量％であり、より好ましくは２～６質量％である。本発明の油脂組成物のＬＬＬ含有量およびＸＸＸ含有量が上記範囲内にあると、該油脂組成物を使用した水中油型乳化物を起泡して得られるクリームは、良好な口どけとコク味を有する。 Moreover, the oil and fat composition of the present invention may contain 10% by mass or less of XXX. Here, X is an unsaturated fatty acid having 16 or more carbon atoms. XXX is triacylglycerol in which 3 molecules of X are ester-bonded to 1 molecule of glycerol. Xs bonded to XXX may be the same fatty acid or different fatty acids. X is preferably linear. The number of carbon atoms in X is preferably 16-22, more preferably 16-18. Examples of X include palmitooleic acid, oleic acid, linoleic acid, linolenic acid, and the like. The content of XXX contained in the oil and fat composition of the present invention is preferably 1 to 8% by mass, more preferably 2 to 6% by mass. When the LLL content and the XXX content of the oil and fat composition of the present invention are within the above ranges, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel and richness. Has a taste.

　本発明によれば、本発明の油脂組成物は、次の第１の態様の油脂組成物であってもよい。
　本発明の第１の態様の油脂組成物は４０～７０質量％のＬ２Ｏを含む。本発明の第１の態様の油脂組成物のＬ２Ｏ含有量は、好ましくは４０～６５質量％であり、より好ましくは４０～６０質量％である。第１の態様の油脂組成物のＬ２Ｏ含有量が上記範囲内にあると、該油脂組成物を使用した水中油型乳化物を起泡して得られるクリームは、良好な口どけを有する。 According to this invention, the oil-fat composition of this invention may be the oil-fat composition of the following 1st aspect.
The oil and fat composition according to the first aspect of the present invention contains 40 to 70% by mass of L2O. The L2O content of the oil and fat composition according to the first aspect of the present invention is preferably 40 to 65% by mass, more preferably 40 to 60% by mass. When the L2O content of the oil and fat composition of the first aspect is within the above range, the cream obtained by foaming the oil-in-water emulsion using the oil and fat composition has a good mouthfeel.

　本発明によれば、本発明の油脂組成物は、次の第２の態様の油脂組成物であってもよい。
　本発明の第２の態様の油脂組成物は、２０～５０質量％のＬ２Ｏおよび２５～５５質量％のラウリンＴＡＧ（構成脂肪酸として少なくとも１分子のラウリン酸を含むトリアシルグリセロール）を含む。本発明の第２の態様の油脂組成物のＬ２Ｏ含有量は、好ましくは２０質量％以上４０質量％未満であり、より好ましくは２４～３６質量％である。本発明の第２の態様の油脂組成物のラウリンＴＡＧ含有量は、好ましくは３０～５０質量％であり、より好ましくは３４～４６質量％である。第２の態様の油脂組成物のＬ２Ｏ含有量およびラウリンＴＡＧ含有量が上記範囲内にあると、該油脂組成物を使用した水中油型乳化物は良好な乳化安定性を有する。また、該油脂組成物を使用した水中油型乳化物を起泡化して得られるクリームは良好な口どけを有する。 According to this invention, the oil-fat composition of this invention may be the oil-fat composition of the following 2nd aspect.
The oil and fat composition according to the second aspect of the present invention contains 20 to 50% by mass of L2O and 25 to 55% by mass of laurin TAG (a triacylglycerol containing at least one molecule of lauric acid as a constituent fatty acid). The L2O content of the oil and fat composition according to the second aspect of the present invention is preferably 20% by mass or more and less than 40% by mass, more preferably 24 to 36% by mass. The laurin TAG content of the oil and fat composition according to the second aspect of the present invention is preferably 30 to 50% by mass, more preferably 34 to 46% by mass. When the L2O content and the laurin TAG content of the oil and fat composition of the second aspect are within the above ranges, the oil-in-water emulsion using the oil and fat composition has good emulsion stability. Moreover, the cream obtained by foaming the oil-in-water emulsion which uses this oil-fat composition has favorable lipstick.

　また、本発明の油脂組成物は、ＬＸ２およびＬ２Ｘ’を含有してもよい。ここで、Ｘ’は、炭素数１６以上であり、かつ、２以上の不飽和結合を有する、不飽和脂肪酸である。ＬＸ２は、１分子のグリセロールに１分子のＬと２分子のＸがエステル結合したトリアシルグリセロールである。Ｌ２Ｘ’は、１分子のグリセロールに２分子のＬと１分子のＸ’がエステル結合したトリアシルグリセロールである。前記トリアシルグリセロールに結合するＬ、ＸもしくはＸ’は、同一の脂肪酸でも、異なる脂肪酸でも、どちらでもよい。Ｘ’は、好ましくは直鎖である。また、Ｘ’の炭素数は、好ましくは１６～２２であり、より好ましくは１６～１８である。Ｘ’は、例えば、リノール酸、リノレン酸などが挙げられる。 Moreover, the oil and fat composition of the present invention may contain LX2 and L2X '. Here, X ′ is an unsaturated fatty acid having 16 or more carbon atoms and having two or more unsaturated bonds. LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol. L2X ′ is triacylglycerol in which two molecules of L and one molecule of X ′ are ester-bonded to one molecule of glycerol. L, X or X ′ bound to the triacylglycerol may be the same fatty acid or a different fatty acid. X 'is preferably linear. Further, the carbon number of X ′ is preferably 16-22, more preferably 16-18. Examples of X ′ include linoleic acid and linolenic acid.

　本発明の第１の態様の油脂組成物に含まれるＬＸ２の含有量は、好ましくは１５～４０質量％であり、より好ましくは２０～３５質量％であり、さらに好ましくは２０～３０質量％である。また、本発明の第１の態様の油脂組成物に含まれるＬ２Ｘ’の含有量は、好ましくは０～２０質量％であり、より好ましくは５～１５質量％である。本発明の第１の態様の油脂組成物のＬＸ２含有量およびＬ２Ｘ’含有量が上記範囲内にあると、第１の態様の油脂組成物を使用した水中油型乳化物を起泡し得られるクリームは良好な口どけを有する。 The content of LX2 contained in the oil and fat composition according to the first aspect of the present invention is preferably 15 to 40% by mass, more preferably 20 to 35% by mass, and further preferably 20 to 30% by mass. is there. The content of L2X ′ contained in the oil and fat composition according to the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 5 to 15% by mass. When the LX2 content and the L2X ′ content of the oil and fat composition of the first aspect of the present invention are within the above ranges, an oil-in-water emulsion using the oil and fat composition of the first aspect can be foamed. The cream has a good mouthfeel.

　本発明の第２の態様の油脂組成物に含まれるＬＸ２の含有量は、好ましくは５～２５質量％であり、より好ましくは８～２０質量％であり、さらに好ましくは１０～１８質量％である。また、本発明の第２の態様の油脂組成物に含まれるＬ２Ｘ’の含有量は、好ましくは０～１０質量％であり、より好ましくは０～８質量％である。本発明の第２の態様の油脂組成物のＬＸ２含有量およびＬ２Ｘ’含有量が上記範囲内にあると、第２の態様の油脂組成物を使用した水中油型乳化物を起泡して得られるクリームは滑らかな口どけを有する。 The content of LX2 contained in the oil and fat composition according to the second aspect of the present invention is preferably 5 to 25% by mass, more preferably 8 to 20% by mass, and further preferably 10 to 18% by mass. is there. In addition, the content of L2X ′ contained in the oil and fat composition of the second aspect of the present invention is preferably 0 to 10% by mass, more preferably 0 to 8% by mass. When the LX2 content and the L2X ′ content of the oil and fat composition of the second aspect of the present invention are within the above ranges, the oil-in-water emulsion using the oil and fat composition of the second aspect is foamed. The cream that is made has a smooth mouthfeel.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、ＬＯＬを豊富に含む油脂（４０質量％以上、好ましくは５０質量％以上のＬＯＬを含む油脂）を含んでもよい。ＬＯＬを豊富に含む油脂（以下、ＬＯＬ含有油脂とも表す）の例として、ココアバター、パーム油、シア脂、サル脂、アランブラッキア脂、モーラー脂、イリッペ脂、およびマンゴー核油、ならびに、それらの分別油が挙げられる。さらに、すでに知られているように、パルミチン酸、ステアリン酸、あるいは、それらの低級アルコールエステルと、ハイオレイックヒマワリ油等の高オレイン酸油脂との混合物を、１，３位選択性リパーゼ製剤を用いて、エステル交換反応を適用することにより得られた反応物を必要に応じて蒸溜および分別して得られる油脂を使用してもよい。本発明の油脂組成物は、１種または２種以上のＬＯＬ含有油脂を含んでもよい。ＬＯＬ含有油脂は、特に、好ましくはパーム油中融点画分である。 According to a preferred embodiment of the present invention, the oil and fat composition of the present invention may contain an oil and fat rich in LOL (an oil and fat containing 40% by mass or more, preferably 50% by mass or more of LOL). Examples of fats and oils rich in LOL (hereinafter also referred to as LOL-containing fats and oils) include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and Of the fractionated oil. Furthermore, as already known, a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil, a 1,3-position selective lipase preparation It is also possible to use fats and oils obtained by distilling and fractionating the reaction product obtained by applying the transesterification reaction as necessary. The oil and fat composition of the present invention may contain one or more LOL-containing oils and fats. The LOL-containing fat is particularly preferably a fraction having a melting point in palm oil.

　本発明の好ましい実施の態様によれば、本発明の第１の態様の油脂組成物に含まれる上記ＬＯＬ含有油脂の含有量は、好ましくは２５～９０質量％であり、より好ましくは４０～８５質量％であり、さらに好ましくは５５～８０質量％である。また、本発明の第２の態様の油脂組成物に含まれる上記ＬＯＬ油脂の含有量は、好ましくは１０～４０質量％であり、より好ましくは１４～３５質量％であり、さらに好ましくは１８～３０質量％である。 According to a preferred embodiment of the present invention, the content of the LOL-containing oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 25 to 90% by mass, more preferably 40 to 85%. % By mass, more preferably 55 to 80% by mass. Further, the content of the LOL oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 40% by mass, more preferably 14 to 35% by mass, and further preferably 18 to 30% by mass.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、非ラウリン油脂のエステル交換油脂（非ラウリンエステル交換油脂）を含んでもよい。非ラウリン油脂は、油脂を構成する脂肪酸全量のうち炭素数１６以上の脂肪酸が９０質量％を超える油脂である。例として、菜種油、高エルシン酸菜種油、大豆油、コーン油、紅花油、綿実油、ヒマワリ油、カカオ脂、シア脂、サル脂、パーム油等、並びにこれらに水素添加した油脂が挙げられる。非ラウリンエステル交換油脂の原料油脂には、これらから選ばれる１種または２種以上の非ラウリン油脂が用いられてもよい。 According to a preferred embodiment of the present invention, the oil / fat composition of the present invention may contain a non-lauric fat-exchanged fat (non-lauric transesterified fat / oil). Non-lauric fats and oils are fats and oils in which fatty acids having 16 or more carbon atoms out of the total amount of fatty acids constituting the fats and oils exceed 90% by mass. Examples include rapeseed oil, high erucic acid rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, monkey butter, palm oil and the like, and oils and fats hydrogenated to these. One or two or more kinds of non-lauric fats and oils selected from these may be used as the raw fats and oils for non-lauric transesterified fats and oils.

　エステル交換に用いられる原料油脂として、上記非ラウリンエステル交換油脂は、好ましくはパーム系油脂を含有する。パーム系油脂として、パーム油及びパーム油の分別油であれば何れも使用できる。パーム系油脂の例として、（１）パーム油の１段分別油であるパームオレイン及びパームステアリン、（２）パームオレインを分別した分別油（２段分別油）であるパームオレイン（パームスーパーオレイン）及びパームミッドフラクション、（３）パームステアリンを分別した分別油（２段分別油）であるパームオレイン（ソフトパーム）及びパームステアリン（ハードステアリン）、並びに、それらの硬化油が挙げられる。非ラウリンエステル交換油脂の原料油脂として、１種または２種以上のパーム系油脂を使用してもよい。 As the raw oil used for transesterification, the non-lauric transesterified oil preferably contains palm oil. Any of palm oil and palm oil fractionation oil can be used as the palm oil. Examples of palm oils and fats include: (1) Palm olein and palm stearin which are one-stage fractionated oils of palm oil; (2) Palm olein (palm super olein) which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil) And palm mid fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil), and hardened oils thereof. You may use 1 type (s) or 2 or more types of palm-type fats and oils as raw material fats and oils of non-laurin transesterified fats and oils.

　上記非ラウリンエステル交換油脂の原料油脂に、パーム系油脂が含まれる場合、原料油脂に占めるパーム系油脂の含有量は、好ましくは２０～１００質量％であり、より好ましくは４０～１００質量％であり、さらに好ましくは６０～１００質量％である。 When the raw oil / fat of the non-lauric transesterified oil / fat contains palm oil / fat, the content of palm oil / fat in the raw oil / fat is preferably 20-100% by mass, more preferably 40-100% by mass. More preferably, it is 60 to 100% by mass.

　上記非ラウリンエステル交換油脂は、エステル交換処理の前後で、分別、水素添加等の加工処理が単回、もしくは複数回繰り返されてもよい。非ラウリンエステル交換油脂は、４０質量％未満のＬＯＬを含有する。非ラウリンエステル交換油脂のヨウ素価は、好ましくは２５～７５であり、より好ましくは３０～７０であり、さらに好ましくは３５～６５であり、最も好ましくは４０～６０である。非ラウリンエステル交換油脂は、１種または２種以上を使用してもよい。 The non-lauric transesterified oil may be subjected to processing such as fractionation and hydrogenation once or multiple times before and after the transesterification. Non-lauric transesterified fats and oils contain less than 40% LOL. The iodine value of the non-lauric transesterified oil is preferably 25 to 75, more preferably 30 to 70, still more preferably 35 to 65, and most preferably 40 to 60. 1 type, or 2 or more types may be used for non-lauric transesterified fats and oils.

　本発明の好ましい実施の態様によれば、本発明の第１の態様の油脂組成物に含まれる上記非ラウリンエステル交換油脂の含有量は、好ましくは５～７０質量％であり、より好ましくは１０～５５質量％であり、さらに好ましくは１５～４０質量％である。本発明の第２の態様の油脂組成物に含まれる上記非ラウリンエステル交換油脂の含有量は、好ましくは１０～５０質量％であり、より好ましくは１５～４５質量％であり、さらに好ましくは２０～４０質量％である。 According to a preferred embodiment of the present invention, the content of the non-lauric transesterified oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 5 to 70% by mass, more preferably 10%. It is -55 mass%, More preferably, it is 15-40 mass%. The content of the non-lauric transesterified oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, and still more preferably 20%. ~ 40% by weight.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、ラウリンＴＡＧを豊富に含む油脂（４０質量％以上、好ましくは５０質量％以上のラウリンＴＡＧを含む油脂）を含んでもよい。ラウリンＴＡＧを豊富に含む油脂（以下、ラウリンＴＡＧ油脂とも表す）は、油脂の構成脂肪酸の全量のうち、３０質量％以上のラウリン酸を有するラウリン系油脂であってもよい。前記ラウリン系油脂の例として、ヤシ油、パーム核油、およびババス油など、ならびに、それらの分別油が挙げられる。また、ラウリンＴＡＧ油脂は、ラウリン系油脂と非ラウリン系油脂とを含む混合油のエステル交換油脂であってもよい。当該混合油は、ラウリン系油脂と非ラウリン系油脂との質量比は、好ましくは３０：７０～７０：３０であり、より好ましくは、３５：６５～６５：３５である。ラウリンＴＡＧ油脂は、１種または２種以上が含まれてもよい。 According to a preferred embodiment of the present invention, the oil / fat composition of the present invention may contain an oil / fat rich in laurin TAG (an oil / fat containing 40% by mass or more, preferably 50% by mass or more). The fat and oil rich in laurin TAG (hereinafter also referred to as laurin TAG fat and oil) may be a lauric fat and oil having 30% by mass or more of lauric acid in the total amount of fatty acids constituting the fat and oil. Examples of the lauric oil include coconut oil, palm kernel oil, and babassu oil, and fractionated oils thereof. Further, the laurin TAG oil may be a transesterified oil / fat of a mixed oil containing a lauric oil and a non-lauric oil. In the mixed oil, the mass ratio of the lauric fat and the non-lauric fat is preferably 30:70 to 70:30, and more preferably 35:65 to 65:35. 1 type (s) or 2 or more types may be contained in laurin TAG fats and oils.

　本発明の好ましい実施の態様によれば、本発明の第１の態様の油脂組成物に含まれる上記ラウリンＴＡＧ油脂の含有量は、好ましくは０～２０質量％であり、より好ましくは０～１０質量％であり、さらに好ましくは０～５質量％である。本発明の第２の態様の油脂組成物に含まれる上記ラウリンＴＡＧ油脂の含有量は、好ましくは３０～７０質量％であり、より好ましくは３８～６２質量％でり、さらに好ましくは４２～５６質量％である。 According to a preferred embodiment of the present invention, the content of the lauric TAG oil / fat contained in the oil / fat composition of the first aspect of the present invention is preferably 0 to 20% by mass, more preferably 0 to 10%. % By mass, more preferably 0 to 5% by mass. The content of the lauric TAG oil / fat contained in the oil / fat composition of the second aspect of the present invention is preferably 30 to 70% by mass, more preferably 38 to 62% by mass, and still more preferably 42 to 56%. % By mass.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、４０質量％以上（好ましくは６０～１００質量％）のＬ２ＭおよびＬＭ２を含有する油脂（以下、Ｌ２Ｍ＋ＬＭ２油脂とも表す）を使用してもよい。Ｌ２Ｍ＋ＬＭ２油脂は、例えば、１０～６５質量部（より好ましくは２０～５５質量部）のＭＭＭと、３５～９０質量部（より好ましくは４５～８０質量部）の極度硬化された非ラウリン油脂との混合油脂をエステル交換することにより得られる油脂であってもよい。また、当該エステル交換油脂は、必要に応じてさらに分別されてもよい。また、ＭＭＭと非ラウリン油脂との混合油脂に、エステル交換した後、極度硬化行程が適用されてもよい。当該油脂は、必要に応じてさらに分別されてもよい。ここで、ＭＭＭは、１分子のグリセロールに３分子のＭがエステル結合したトリアシルグリセロール（中鎖脂肪酸トリグリセリド）である。Ｌ２Ｍ＋ＬＭ２油脂は、１種または２種以上を使用してもよい。 According to a preferred embodiment of the present invention, the oil and fat composition of the present invention uses 40% or more (preferably 60 to 100% by mass) of L2M and LM2 containing oil and fat (hereinafter also referred to as L2M + LM2 oil and fat). May be. L2M + LM2 fats and oils are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) of MMM and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) of an extremely cured non-lauric oil and fat. Oils and fats obtained by transesterification of mixed oils and fats may be used. Moreover, the said transesterified oil and fat may be further fractionated as needed. In addition, an extreme curing process may be applied to the mixed fat of MMM and non-lauric fat after transesterification. The said fats and oils may be further fractionated as needed. Here, MMM is triacylglycerol (medium chain fatty acid triglyceride) in which 3 molecules of M are ester-bonded to 1 molecule of glycerol. 1 type (s) or 2 or more types may be used for L2M + LM2 fats and oils.

　本発明において、硬化（水素添加）反応およびエステル交換反応は、従来公知の方法が適用できる。例えば、エステル交換反応は、ナトリウムメトキシドなどの合成触媒を使用した化学的エステル交換、ならびに、リパーゼを触媒を使用した酵素エステル交換、のどちらの方法でも適用できる。また、例えば、分別は、ドライ分別（自然分別）、乳化分別（界面活性剤分別）、ならびに、溶剤分別などの方法が適用できる。 In the present invention, conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction. For example, the transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using a lipase as a catalyst. Further, for example, for the fractionation, methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物に含まれる上記Ｌ２Ｍ＋ＬＭ２油脂の含有量は、好ましくは０．１～１０質量％であり、より好ましくは０．２～７質量％であり、さらに好ましくは０．３～５質量％である。 According to a preferred embodiment of the present invention, the content of the L2M + LM2 fat contained in the oil composition of the present invention is preferably 0.1 to 10% by mass, more preferably 0.2 to 7% by mass. More preferably, it is 0.3 to 5% by mass.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、本発明の効果が損なわれない限り、上記の、ＬＯＬ含有油脂、非ラウリンエステル交換油脂、ラウリンＴＡＧ油脂およびＬ２Ｍ＋ＬＭ２油脂以外の油脂を含んでもよい。例えば、パーム油、パーム分別油（パームオレインおよびパームスーパーオレインなど）、シア脂オレイン、サル脂オレイン、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、乳脂など、ならびにこれらの混合油および加工油脂（水素添加油脂、エステル交換油脂、分別油脂）が挙げられる。 According to a preferred embodiment of the present invention, the oil / fat composition of the present invention is a composition other than the above-described LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat unless the effects of the present invention are impaired. Oils and fats may be included. For example, palm oil, palm fractionation oil (such as palm olein and palm super olein), shea fat olein, monkey fat olein, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, Examples thereof include milk fat and the like, and mixed oils and processed oils and fats thereof (hydrogenated fats and oils, transesterified fats and oils, fractionated fats and oils).

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、好ましくはトランス脂肪酸含有量が高い部分水素添加油脂を使用しない。したがって、本発明の油脂組成物を構成する脂肪酸全量に占めるトランス脂肪酸含有量は、好ましくは５質量％以下であり、より好ましくは２質量％以下であり、さらに好ましくは０～１質量％である。 According to a preferred embodiment of the present invention, the oil / fat composition of the present invention preferably does not use partially hydrogenated oil / fat having a high trans fatty acid content. Therefore, the trans fatty acid content in the total amount of fatty acids constituting the oil and fat composition of the present invention is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 0 to 1% by mass. .

　本発明の好ましい実施の態様によれば、本発明の効果が損なわれない限り、必要に応じて、本発明の油脂組成物に、一般的に用いられている添加剤は適宜添加してもよい。
　添加剤の例としては、保存安定性向上、酸化安定性向上、熱安定性向上や、低温下での結晶抑制等を目的としたもの、より具体的には、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、モノグリセリド、有機酸モノグリセリド、ポリソルベート、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール、レシチン、着色料や、香料等が挙げられる。
　添加剤の添加量は配合目的に応じて適宜設定することができる、しかし、該添加剤の添加量は、油脂組成物の総質量に対して、好ましくは０．０００１～５質量％、より好ましくは０．０００１～１質量％である。 According to a preferred embodiment of the present invention, as long as the effects of the present invention are not impaired, additives commonly used in the oil and fat composition of the present invention may be appropriately added as necessary. .
Examples of additives include those for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, suppressing crystallization at low temperatures, and more specifically, polyglycerol fatty acid esters, sucrose fatty acids. Examples include esters, sorbitan fatty acid esters, monoglycerides, organic acid monoglycerides, polysorbates, vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances.
The addition amount of the additive can be appropriately set according to the purpose of blending, however, the addition amount of the additive is preferably 0.0001 to 5% by mass, more preferably based on the total mass of the fat and oil composition. Is 0.0001 to 1 mass%.

　本発明の好ましい実施の態様によれば、本発明の油脂組成物は、上記の、ＬＯＬ含有油脂、非ラウリンエステル交換油脂、ラウリンＴＡＧ油脂およびＬ２Ｍ＋ＬＭ２油脂を、適宜混合することにより製造できる。 According to a preferred embodiment of the present invention, the oil / fat composition of the present invention can be produced by appropriately mixing the above-mentioned LOL-containing oil / fat, non-laurin transesterified oil / fat, laurin TAG oil / fat and L2M + LM2 oil / fat.

　上記の油脂組成物は、本発明の水中油型乳化物の油相に含まれる。本発明の水中油型乳化物は、上記の油脂組成物と、水と、さらにその他の成分とを含んでもよい。水中油型乳化物に一般的に使用される、その他の成分は、例えば、食品、乳化剤、香料、タンパク質（乳固形分）、増粘剤、糖類（澱粉及びその分解物、糖アルコールを含む）、安定化剤、抗酸化剤、および色素などが挙げられる。水中油型乳化物中の油脂組成物の配合量は、好ましくは５質量％以上５０質量％以下であり、より好ましくは１０質量％以上４５質量％以下であり、さらに好ましくは２５質量％以上４５質量％以下である。水中油型乳化物中の水の配合量は、好ましくは２０質量％以上８０質量％以下、より好ましくは３０質量％以上７５質量％以下、さらに好ましくは４０質量％以上７０質量％以下である。水中油型乳化物中のその他の成分の配合量は、好ましくは０．１質量％以上６５質量％以下、より好ましくは０．１質量％以上５０質量％以下、さらに好ましくは０．１質量％以上３５質量％以下である。 The above oil and fat composition is included in the oil phase of the oil-in-water emulsion of the present invention. The oil-in-water emulsion of the present invention may contain the above oil composition, water, and other components. Other ingredients commonly used in oil-in-water emulsions include, for example, foods, emulsifiers, fragrances, proteins (milk solids), thickeners, sugars (including starch and its degradation products, sugar alcohols) , Stabilizers, antioxidants, and dyes. The blending amount of the oil or fat composition in the oil-in-water emulsion is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 45% by mass or less, and further preferably 25% by mass or more and 45% by mass or less. It is below mass%. The amount of water in the oil-in-water emulsion is preferably 20% by mass to 80% by mass, more preferably 30% by mass to 75% by mass, and still more preferably 40% by mass to 70% by mass. The blending amount of other components in the oil-in-water emulsion is preferably 0.1% by mass to 65% by mass, more preferably 0.1% by mass to 50% by mass, and still more preferably 0.1% by mass. It is 35 mass% or less.

　本発明の水中油型乳化物は、各種用途に用いることができる。各種用途としては、例えば、ホイップクリーム、コーヒーホワイトナー、および調理用の食用クリームなどが挙げられる。本発明の水中油型乳化物は、特に、ホイップ用の起泡性水中油型乳化物（ホイップクリーム）として利用されることが好ましい。本発明の水中油型乳化物を用いた食品としては、例えば、ホイップされたクリーム（ホイップドクリーム）を用いたチルドデザートや和洋生菓子などが挙げられる。 The oil-in-water emulsion of the present invention can be used for various applications. Examples of various uses include whipped cream, coffee whitener, and edible cream for cooking. The oil-in-water emulsion of the present invention is particularly preferably used as a foamable oil-in-water emulsion (whipped cream) for whipping. Examples of foods using the oil-in-water emulsion of the present invention include chilled desserts and Japanese / Western confectionery using whipped cream (whipped cream).

　本発明の水中油型乳化物の製造方法には、公知の方法を用いることができる。一例としては、融解された本発明の油脂組成物に、油溶性のその他の成分が溶解または分散されて油相は調製される。一方、水に、水溶性のその他の成分が溶解または分散されて水相も調製される。それぞれ調製した油相と水相を混合し、該混合物は予備的に乳化されることにより、予備乳化物が得られた。そして、該予備乳化した乳化物に均質化処理を適用することにより、本発明の水中油型乳化物は製造される。また、必要に応じて前記乳化物を殺菌処理してもよい。均質化処理は、殺菌処理の前に行う前均質でも、殺菌処理の後に行う後均質でも、どちらでもよい。また、前均質および後均質の両者を組み合わせた二段均質を行ってもよい。均質化処理の後は、好ましくは冷却、エージングの工程を適用する。 A well-known method can be used for the manufacturing method of the oil-in-water emulsion of this invention. As an example, the oil phase is prepared by dissolving or dispersing other oil-soluble components in the melted oil and fat composition of the present invention. On the other hand, an aqueous phase is also prepared by dissolving or dispersing other water-soluble components in water. The prepared oil phase and the aqueous phase were mixed, and the mixture was pre-emulsified to obtain a pre-emulsion. And the oil-in-water emulsion of this invention is manufactured by applying a homogenization process to this pre-emulsified emulsion. Moreover, you may sterilize the said emulsion as needed. The homogenization treatment may be either before homogenization performed before the sterilization treatment or after homogenization performed after the sterilization treatment. Further, two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. After the homogenization treatment, preferably cooling and aging steps are applied.

　本発明の好ましい実施の態様によれば、本発明の水中油型乳化物は乳脂を含んでもよい。この場合、水中油型乳化物は、本発明の油脂組成物と、バターやバターオイル、調製油脂などの乳脂とを混合することにより調整された油相と水相との混合物を乳化することにより製造できる。また、生クリーム（乳脂肪のみから製造されるクリーム）が配合された水相と、本発明の油脂組成物を含む油相とを混合し、得られた混合物を乳化することによっても製造できる。さらに、本発明の水中油型乳化物は生クリームを混合することによっても製造できる。本発明の水中油型乳化物に含まれる乳脂の含有量は、好ましくは５～３５質量％であり、より好ましくは１０～３０質量％であり、さらに好ましくは１５～２５質量％である。 According to a preferred embodiment of the present invention, the oil-in-water emulsion of the present invention may contain milk fat. In this case, the oil-in-water emulsion is obtained by emulsifying a mixture of an oil phase and an aqueous phase prepared by mixing the oil and fat composition of the present invention and milk fat such as butter, butter oil, and prepared oil and fat. Can be manufactured. Moreover, it can manufacture also by mixing the water phase in which the fresh cream (cream manufactured only from milk fat) was mix | blended, and the oil phase containing the oil-fat composition of this invention, and emulsifying the obtained mixture. Furthermore, the oil-in-water emulsion of the present invention can also be produced by mixing fresh cream. The content of milk fat contained in the oil-in-water emulsion of the present invention is preferably 5 to 35% by mass, more preferably 10 to 30% by mass, and further preferably 15 to 25% by mass.

　以下、本発明を実施例によってさらに詳細に説明する。しかし、本発明は以下の実施例の内容に何ら制限されない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the contents of the following examples.

＜分析＞
　油脂組成物に含まれる、Ｌ２Ｏ含有量、ＬＯＬ含有量、Ｌ２Ｍ含有量、ＬＭ２含有量、ＬＬＬ含有量、ＸＸＸ含有量、ラウリンＴＡＧ含有量、ＬＸ２含有量、およびＬ２Ｘ’含有量は、ガスクロマトグラフ法（ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１－１１１４（１９９３））および銀イオンカラム－ＨＰＬＣ法（Ｊ．Ｈｉｇｈ　Ｒｅｓｏｌ．Ｃｈｒｏｍａｔｏｇｒ．，１８，１０５－１０７（１９９５））に準じて測定した。
　油脂を構成する脂肪酸の含有量は、ガスクロマトグラフィー法（ＡＯＣＳ　Ｃｅ１ｆ－
９６）に準じて測定した。 <Analysis>
L2O content, LOL content, L2M content, LM2 content, LLL content, XXX content, laurin TAG content, LX2 content, and L2X ′ content contained in the oil and fat composition are gas chromatographic methods (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
The fatty acid content of the fat is determined by gas chromatography (AOCS Ce1f-
96).

＜油脂原料の調製＞
（ＬＯＬ含有油脂－１）：
　パーム油中融点画分（ＬＯＬ含有量５３．６質量％、日清オイリオグループ株式会社製）を、ＬＯＬ含有油脂－１とした。
（非ラウリンエステル交換油脂－１）：
　触媒として、ナトリウムメトキシドを用いたパームオレイン（ヨウ素価５６）のランダムエステル交換油脂を、非ラウリンエステル交換油脂－１（ヨウ素価５６）とした。
（非ラウリンエステル交換油脂－２）：
　６５質量部のパーム油中融点画分と３５質量部のパームステアリンとを混合した。当該混合油脂に、触媒としてナトリウムメトキシドを用いたランダムエステル交換が適用された。乾式分別した当該ランダムエステル交換油脂の低融点画分を、非ラウリンエステル交換油脂－２（ヨウ素価４３）とした。
（ラウリンＴＡＧ油脂－１）：
　パーム核油（ラウリンＴＡＧ含有量８４．３質量％、日清オイリオグループ株式会社製）を、ラウリンＴＡＧ油脂－１とした。
（ラウリンＴＡＧ油脂－２）：
　極度硬化パーム核油（ラウリンＴＡＧ含有量８４．３質量％、日清オイリオグループ株式会社製）を、ラウリンＴＡＧ油脂－２とした。
（ラウリンＴＡＧ油脂－３）
　極度硬化ヤシ油（ラウリンＴＡＧ含有量８５．７質量％、日清オイリオグループ株式会社製）を、ラウリンＴＡＧ油脂－３とした。
（Ｌ２Ｍ＋ＬＭ２油脂－１）：
　５１質量部の菜種油の極度硬化油と４９質量部のＭＭＭとを混合した。ここで、ＭＭＭは、構成脂肪酸がｎ－オクタン酸とｎ－デカン酸であり、その構成比（質量比）は３０：７０である。当該混合油脂に、触媒としてナトリウムメトキシドを用いたランダムエステル交換を適用することにより得られた油脂を、Ｌ２Ｍ＋ＬＭ２油脂－１（Ｌ２ＭとＬＭ２の合計含有量７５．７質量％、Ｌ２Ｍ／ＬＭ２＝０．７４）とした。 <Preparation of fat and oil raw material>
(LOL-containing fat / oil-1):
Palm oil middle melting point fraction (LOL content 53.6% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as LOL-containing fat-1
(Non-laurin transesterified oil-1):
Random transesterified oil and fat of palm olein (iodine number 56) using sodium methoxide as a catalyst was designated as non-lauric transesterified oil and fat-1 (iodine number 56).
(Non-laurin transesterified oil-2):
65 parts by mass of a palm oil middle melting point fraction and 35 parts by mass of palm stearin were mixed. Random transesterification using sodium methoxide as a catalyst was applied to the mixed oil. The low melting point fraction of the random transesterified oil and fat that had been subjected to dry fractionation was designated as non-lauric transesterified oil and fat-2 (iodine value 43).
(Laurin TAG oil-1):
Palm kernel oil (laurin TAG content 84.3 mass%, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil fat-1.
(Laurin TAG oil-2):
Extremely hardened palm kernel oil (laurin TAG content: 84.3% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil-2.
(Laurin TAG oil-3)
Extremely hardened coconut oil (laurin TAG content: 85.7% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as Laurin TAG oil / fat-3.
(L2M + LM2 fat-1):
51 parts by weight of rapeseed oil extremely hardened oil and 49 parts by weight of MMM were mixed. Here, in MMM, the constituent fatty acids are n-octanoic acid and n-decanoic acid, and the constituent ratio (mass ratio) is 30:70. The oil / fat obtained by applying random transesterification using sodium methoxide as a catalyst to the mixed oil / fat was L2M + LM2 oil / fat-1 (total content of L2M and LM2 75.7% by mass, L2M / LM2 = 0). .74).

<油脂組成物の製造＞
　表１～３に示されている配合（質量％）に従い、油脂原料を混合することにより、例１～１６の油脂組成物を製造した。製造された油脂組成物の分析値（質量％、ＬＯＬ／Ｌ２Ｏは除く）は表１～３に示される。 <Manufacture of oil and fat composition>
According to the formulation (mass%) shown in Tables 1 to 3, the fat and oil compositions of Examples 1 to 16 were produced by mixing the fat and oil raw materials. Analytical values (mass%, excluding LOL / L2O) of the produced oil and fat composition are shown in Tables 1 to 3.

Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001

Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003

＜起泡性水中油型乳化物の製造＞
　４４．５質量部の例１～１６の各油脂組成物に、０．５質量部の油溶性の乳化剤を溶解、分散させて油相を調製した。同時に、５０．３質量部の水に、４．５質量部の脱脂粉乳、０．１質量部のリン酸塩、および０．１質量部の水溶性の乳化剤を溶解、分散させて水相を調製した。次に、油相が水相に加えられた。当該混合物を６０～７０℃に調温しながら、ホモミキサーにて予備乳化が行われた。予備乳化後、乳化物は６ＭＰａの圧力下で均質化された。そして、８５℃、１５分のバッチ殺菌が行われた後、前記乳化物は、約１０℃まで冷却された。その後５℃の冷蔵庫にて約１８時間エージングが行われ、例１～１６の起泡性水中油型乳化物が得られた。 <Production of foamable oil-in-water emulsion>
An oil phase was prepared by dissolving and dispersing 0.5 parts by mass of an oil-soluble emulsifier in 44.5 parts by mass of each of the oil and fat compositions of Examples 1 to 16. At the same time, in 50.3 parts by mass of water, 4.5 parts by mass of skim milk powder, 0.1 parts by mass of phosphate, and 0.1 parts by mass of a water-soluble emulsifier are dissolved and dispersed to form an aqueous phase. Prepared. The oil phase was then added to the aqueous phase. While the temperature of the mixture was adjusted to 60 to 70 ° C., preliminary emulsification was performed with a homomixer. After pre-emulsification, the emulsion was homogenized under a pressure of 6 MPa. And after 85 degreeC and the batch sterilization for 15 minutes, the said emulsion was cooled to about 10 degreeC. Thereafter, aging was performed in a refrigerator at 5 ° C. for about 18 hours, and the foamable oil-in-water emulsions of Examples 1 to 16 were obtained.

＜起泡性水中油型乳化物の分析・評価＞
　例１～１６の起泡性水中油型乳化物は、それぞれ、以下のホイップ適性の指標となる分析・評価が行われた。結果は表１～３に示される。 <Analysis and evaluation of foamable oil-in-water emulsion>
Each of the foamable oil-in-water emulsions of Examples 1 to 16 was analyzed and evaluated as an index of the following whipping suitability. The results are shown in Tables 1-3.

　１．乳化安定性
　例１～１６の各起泡性水中油型乳化物は１００ｍｌビーカーに６０ｇ計量され、品温を２０℃に調整された。スリーワンモーター（新東科学株式会社製、攪拌翼プロペラＲを先端に付けた攪拌棒を使用）を用いて１６０ｒｐｍで攪拌しながら、起泡性水中油型乳化物が凝固・増粘する（いわゆるボテる）までの時間が計測された。起泡性水中油型乳化物が凝固・増粘するまでの時間が長いほど、乳化安定性が高いことを示す。しかし、乳化安定性が高いとクリームの立ちがやや遅くなる傾向がある。
　評価基準
　評価◎：非常に良好（３分以上７分未満）
　評価○：良好（７分以上）
　評価△：可　（１分以上３分未満）
　評価×：不良（１分未満） 1. Emulsification Stability Each foamable oil-in-water emulsion of Examples 1 to 16 was weighed in a 100 ml beaker and the product temperature was adjusted to 20 ° C. The foamable oil-in-water emulsion is solidified and thickened while stirring at 160 rpm using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade propeller R attached to the tip). Time). The longer the time until the foamable oil-in-water emulsion is solidified and thickened, the higher the emulsion stability. However, when the emulsion stability is high, the standing of the cream tends to be slightly delayed.
Evaluation criteria Evaluation ◎: Very good (3 minutes or more and less than 7 minutes)
Evaluation ○: Good (7 minutes or more)
Evaluation △: Possible (1 minute or more and less than 3 minutes)
Evaluation x: Defect (less than 1 minute)

　２．ホイップ性
　例１～１６の各起泡性水中油型乳化物は５００ｇ計量され、品温を５～１０℃に調整された。起泡性水中油型乳化物に３５ｇの砂糖が加えられた。その後、起泡性水中油型乳化物はホバートミキサー（ホバートジャパン社製）を用い、中速２（約１２０ｒｐｍ）で８割り立てまでホイップした後、手立てで１０割り立てまでホイップされた。１０割り立てまでにかかる時間が計測された。
　評価基準
　評価◎：非常に良好（４分以上７分未満）
　評価○：良好　　　（７分以上１０分未満）
　評価△：可　　　　（４分未満）
　評価×：不良　　　（１０分以上） 2. Each foamable oil-in-water emulsion of whipping of Examples 1-16 are 500g weighed and adjusted product temperature to 5 ~ 10 ° C.. 35 g of sugar was added to the foamable oil-in-water emulsion. Thereafter, the foamable oil-in-water emulsion was whipped to 8 splits at a medium speed of 2 (about 120 rpm) using a Hobart mixer (manufactured by Hobart Japan), and then whipped to 10 splits by hand. The time taken for 10 splits was measured.
Evaluation criteria Evaluation ◎: Very good (4 minutes or more and less than 7 minutes)
Evaluation ○: Good (7 minutes or more and less than 10 minutes)
Evaluation △: Yes (less than 4 minutes)
Evaluation x: Defect (more than 10 minutes)

　３．組織の状態
　１０割り立てにした各起泡性水中油型乳化物の組織の状態は、下記の評価基準に従って評価された。
　評価基準
　評価◎：キメが細かく非常に良好。
　評価○：キメが細かく良好。
　評価△：キメがやや粗い。
　評価×：キメが粗い。 3. The state of the structure of each foamable oil-in-water emulsion divided into 10 states was evaluated according to the following evaluation criteria.
Evaluation criteria Evaluation ◎: The texture is fine and very good.
Evaluation ○: Fine and fine texture.
Evaluation Δ: The texture is slightly rough.
Evaluation x: Texture is rough.

　４．口どけおよび風味
　１０割り立てにした各起泡性水中油型乳化物は食され、下記の評価基準に従って評価された。
　評価基準
　評価◎：口どけが極めてよく、かつ、コク味を感じる。
　評価○：口どけがよく、コク味を感じる。
　評価△：口どけはよいがコク味に乏しい、または、コク味はあるが口どけがよくない。
　評価×：口どけが非常によくない。 4). Each of the foamable oil-in-water emulsions with a mouthfeel and a flavor of 10 was eaten and evaluated according to the following evaluation criteria.
Evaluation Criteria Evaluation A: The mouth is extremely good and the body tastes rich.
Evaluation ○: The mouth feels good and feels rich.
Evaluation Δ: The mouth feels good but the taste is poor, or the taste is good but the taste is not good.
Evaluation x: The mouth is not very good.

　５．保形性
　１０割り立てにした各起泡性水中油型乳化物は花型口金つきの絞り出し袋を用いて絞りだされた後、５℃で２４時間静置したときの形の変化が観察された。
　評価基準
　評価◎：エッジが残り、非常に良好。
　評価○：エッジが残り、良好。
　評価△：エッジがやや崩れている。
　評価×：エッジが崩れている。 5). Each foamable oil-in-water emulsion with 10 shape retention was squeezed out using a squeeze bag with a flower-shaped mouthpiece, and then a change in shape was observed when left at 5 ° C. for 24 hours. .
Evaluation Criteria Evaluation A: Edge remains and is very good.
Evaluation ○: Edge remains and is good.
Evaluation Δ: The edge is slightly broken.
Evaluation x: The edge is broken.

　６．離水
　１０割り立てにした各起泡性水中油型乳化物は花型口金つきのつけた絞り出し袋を用いて絞りだされた後、５℃で２４時間静置したときの離水状態が観察された。
　評価基準
　評価◎：離水がなく、非常に良好。
　評価○：ほとんど離水がなく、良好。
　評価△：やや離水がある。
　評価×：離水している。 6). Each foamable oil-in-water emulsion that was split into 10 parts from the water was squeezed out using a squeeze bag with a flower-shaped mouthpiece, and the water separation state was observed after standing at 5 ° C. for 24 hours.
Evaluation criteria Evaluation ◎: No water separation and very good.
Evaluation ○: Almost no water separation and good.
Evaluation Δ: There is some water separation.
Evaluation x: Water is removed.

Claims (8)

　２０～７０質量％のＬ２Ｏおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２ＭおよびＬＭ２は、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール Including a total content of 20 to 70 mass% L2O and 0.05 to 10 mass% L2M and LM2, the mass ratio of LOL to the L2O (LOL / L2O) is 0.40 to 0.85. Oil composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in position 2: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol in which one molecule of L and two molecules of M are bound 　４０～７０質量％のＬ２Ｏおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２ＭおよびＬＭ２は、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール Including a total content of 40 to 70 mass% L2O and 0.05 to 10 mass% L2M and LM2, the mass ratio of LOL to the L2O (LOL / L2O) is 0.40 to 0.85. Oil composition.
However, L, O, M, L2O, LOL, L2M and LM2 mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in position 2: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol in which one molecule of L and two molecules of M are bound 　２０～５０質量％のＬ２Ｏ、２５～５５質量％のラウリンＴＡＧおよび０．０５～１０質量％のＬ２ＭとＬＭ２の合計含有量を含み、前記Ｌ２Ｏに占めるＬＯＬの質量比（ＬＯＬ／Ｌ２Ｏ）が０．４０～０．８５である、油脂組成物。
　ただし、Ｌ、Ｏ、Ｍ、Ｌ２Ｏ、ＬＯＬ、Ｌ２Ｍ、ＬＭ２およびラウリンＴＡＧは、以下を意味する。
Ｌ：炭素数１６以上の飽和脂肪酸
Ｏ：オレイン酸
Ｍ：炭素数６～８の飽和脂肪酸
Ｌ２Ｏ：２分子のＸと１分子のＯが結合したトリアシルグリセロール
ＬＯＬ：グリセロールの１位および３位にＸが結合し、２位にＯが結合したトリアシルグリセロール
Ｌ２Ｍ：２分子のＬと１分子のＭが結合したトリアシルグリセロール
ＬＭ２：１分子のＬと２分子のＭが結合したトリアシルグリセロール
ラウリンＴＡＧ：構成脂肪酸として少なくとも１分子のラウリン酸が結合したトリアシルグリセロール 20 to 50% by mass of L2O, 25 to 55% by mass of lauric TAG and 0.05 to 10% by mass of L2M and LM2 in total, and the mass ratio of LOL to L2O (LOL / L2O) is 0 .Oil composition which is 40 to 0.85.
However, L, O, M, L2O, LOL, L2M, LM2 and laurin TAG mean the following.
L: saturated fatty acid having 16 or more carbon atoms O: oleic acid M: saturated fatty acid having 6 to 8 carbon atoms L2O: triacylglycerol LOL in which two molecules of X and one molecule of O are bonded to each other at positions 1 and 3 of glycerol Triacylglycerol L2M in which X is bound and O is bound in the 2-position: Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound: Triacylglycerol laurin in which one molecule of L and two molecules of M are bound TAG: triacylglycerol to which at least one molecule of lauric acid is bound as a constituent fatty acid 　１０質量％以下のＬＬＬを含む、請求項１～３の何れか１項に記載の油脂組成物。
ただし、ＬＬＬは、以下を意味する。
ＬＬＬ：３分子のＬが結合したトリアシルグリセロール The oil and fat composition according to any one of claims 1 to 3, comprising 10% by mass or less of LLL.
However, LLL means the following.
LLL: Triacylglycerol with 3 molecules of L bound 　１０質量％以下のＸＸＸを含む、請求項１～４の何れか１項に記載の油脂組成物。
ただし、ＸおよびＸＸＸは、以下を意味する。
Ｘ：炭素数１６以上の不飽和脂肪酸
ＸＸＸ：３分子のＸが結合したトリアシルグリセロール The oil and fat composition according to any one of claims 1 to 4, comprising 10% by mass or less of XXX.
However, X and XXX mean the following.
X: unsaturated fatty acid having 16 or more carbon atoms XXX: triacylglycerol to which three molecules of X are bonded 　前記ＬＭ２の含有量に対する前記Ｌ２Ｍの含有量の質量比（Ｌ２Ｍ／ＬＭ２）が、０．０５～４．５である、請求項１～５の何れか１項に記載の油脂組成物。 6. The oil and fat composition according to claim 1, wherein a mass ratio (L2M / LM2) of the L2M content to the LM2 content is 0.05 to 4.5. 　請求項１～６のいずれか１項に記載の油脂組成物を含む水中油型乳化物。 An oil-in-water emulsion comprising the oil or fat composition according to any one of claims 1 to 6. 　請求項７に記載の水中油型乳化物を含む食品。 Food comprising the oil-in-water emulsion according to claim 7.
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JP7224864B2 (en) 2018-02-16 2023-02-20 森永乳業株式会社 Whipped cream manufacturing method and whipped cream
JP2021112171A (en) * 2020-01-21 2021-08-05 日清オイリオグループ株式会社 Oil-in-water emulsion
JP7511971B2 (en) 2020-01-21 2024-07-08 日清オイリオグループ株式会社 Oil-in-water emulsion
WO2023080074A1 (en) * 2021-11-04 2023-05-11 不二製油グループ本社株式会社 Oil-in-water emulsion

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