JP6990341B2 - Foamable oil-in-water emulsified oil / fat composition - Google Patents

Description

The present invention relates to an edible foamable oil-in-water emulsified oil / fat composition, and a whipped cream to which the composition is whipped and a food containing the same.

Whipped cream is produced by foaming a foamable oil-in-water emulsion. The whipped cream is required to have good flavor, sharp melting in the mouth, and good richness, but in recent years, in addition to these, high freezing storage resistance is also required. That is, even if the whipped cream is frozen and stored and then thawed and eaten, it is required to have a good flavor, a sharp melting in the mouth, a good richness, and a fresh texture.

Raw material fats and oils that can be used for whipped cream include lauric-based fats and oils and palm-based fats and oils. When a large amount of lauric oil is added, sharp melting in the mouth and good richness are obtained, and the resistance to freezing storage is increased. On the other hand, the content of saturated fatty acids is increased, which poses a health risk and increases the cost. There is. Although there is a cost advantage when a large amount of whipped cream is added, the resistance to freezing and storage is reduced in the past, and after freezing and thawing, the surface of the whipped cream is liable to crack or crack. There was a problem that the flavor and texture deteriorated.

In Patent Document 1, egg yolk lysolecithin and / or egg yolk lecithin are specified for the purpose of preventing the whipped cream from losing its shape, cracking, or tissue roughness and deterioration of flavor after being frozen and thawed. A foamable oil-in-water emulsified oil / fat composition containing a polyglycerin saturated fatty acid ester having a saturated fatty acid of the above is disclosed.

Japanese Unexamined Patent Publication No. 2014-132884

However, in all the examples of Patent Document 1, a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acids are palmitic acid or stearic acid is used, and transesterified fats and oils are used. In these examples, there are problems that the cost is high, and the whipped cream after cold thawing has poor melting in the mouth and lacks richness. Further, the cured fats and oils contained in most of the examples of the document contain a large amount of trans fatty acids, which is not preferable for health.

An object of the present invention is that, in view of the above situation, cracks and cracks occur even after the whipped cream is frozen and thawed, although it does not substantially contain ester-exchanged fats and oils and trans fatty acids and has a low content of saturated fatty acids. It is an object of the present invention to provide a foamable oil-in-water emulsified oil / fat composition capable of producing a whipped cream which is less likely to occur, has a good flavor and melts in the mouth, has a rich texture, and has a fresh texture.

As a result of diligent research to solve the above problems, the present inventors have substantially not contained ester-exchanged fats and oils and trans fatty acids, and even if the content of saturated fatty acids is suppressed, laurin-based fats and oils are used as fats and oils. A specific amount of palm-based fat and oil containing 45 to 70% by weight of S2U is used, and a specific amount of polyglycerin fatty acid ester to which a specific constituent fatty acid is bound and an emulsifier containing a specific amount of unsaturated fatty acid as a constituent fatty acid are specified. According to the foaming oil-type emulsified fatty acid composition in a large amount, cracks and cracks are less likely to occur even after freezing and thawing the whipped cream that has been whipped, and the flavor and melting in the mouth are good, and the food is rich and fresh. We found that we could feel the feeling and completed the present invention.
That is, the first aspect of the present invention is that the content of fats and oils is 25 to 50% by weight and the water content is 45 to 70% by weight in the whole foamable oil-in-water emulsified fat and oil composition. It contains 3 to 50% by weight of laurin-based fat and oil and 40 to 90% by weight of palm-based fat and oil containing 45 to 70% by weight of S2U, and the content of ester-exchanged fat and oil is less than 1% by weight. The content of trans fatty acid is less than 1% by weight, the content of saturated fatty acid is 47 to 65% by weight, and the content of saturated fatty acid in the total constituent fatty acid of polyglycerin fatty acid ester A is 95 to 65% by weight. Polyglycerin fatty acid ester A containing 6 to 25% by weight of saturated fatty acids having 16 and 18 carbon atoms and 55 to 85% by weight of saturated fatty acids having 20 or more carbon atoms at 100% by weight is contained in the entire oil phase. An emulsifier containing 0.1 to 1% by weight and having an unsaturated fatty acid content of 60 to 100% by weight in the total constituent fatty acids of the emulsifier was added to the foamable oil-in-water emulsified oil / fat composition from 0.05 to 0. The present invention relates to a foamable oil-in-water emulsified oil / fat composition containing 5% by weight.

The foamable oil-in-water emulsified oil / fat composition further comprises polyglycerin fatty acid ester B in which the content of saturated fatty acid having 20 or more carbon atoms is 90 to 100% by weight based on the total fatty acids constituting the polyglycerin fatty acid ester B. , It is preferable that the content is 0.05 to 1% by weight in the whole oil phase. Further, the foamable oil-in-water emulsified oil / fat composition preferably further contains milk fat in an amount of 5 to 50% by weight based on the total amount of the oil / fat. Preferably, the milk fat is a milk fat derived from fresh cream.

The second aspect of the present invention relates to a whipped cream in which the foamable oil-in-water emulsified oil / fat composition is whipped, and also relates to a food in which the whipped cream is napped, topping, or sanded. The food may be frozen at −40 ° C. to −10 ° C.

According to the present invention, the whipped cream is less likely to be cracked or cracked even after freezing and thawing, despite the fact that it contains substantially no transesterified oil and trans fatty acid and has a low content of saturated fatty acid, and has a flavor. Further, it is possible to provide a foaming oil-in-water emulsified oil / fat composition capable of producing a whipped cream having good melting in the mouth, richness and a fresh texture.

Hereinafter, the present invention will be described in more detail.
The foamable oil-in-water emulsified oil / fat composition of the present invention comprises an oil phase containing an oil and fat and, if necessary, an oil-soluble raw material other than the oil and fat, and an aqueous phase containing water and, if necessary, a water-soluble raw material. It is an oil-in-water emulsion. The foamable oil-in-water emulsified oil / fat composition exhibits foaming property, and the whipped cream of the present invention can be obtained by whipping and foaming the composition. The fat and oil refers to a triglyceride in which three molecules of fatty acid are ester-bonded to one molecule of glycerin. The fatty acid constituting the triglyceride is referred to as a constituent fatty acid.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains a specific amount of oil and water, uses a specific amount of laurin-based oil and fat as oil and fat, and a specific amount of palm-based oil and fat containing S2U, and further. It is characterized by blending a specific amount of polyglycerin fatty acid ester A to which a specific constituent fatty acid is bound in an oil phase and a specific amount of an emulsifier having a specific amount of unsaturated fatty acid in the constituent fatty acid.

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains oil / fat in a total of 25 to 50% by weight, more preferably 25 to 45% by weight, and 25 to 40% by weight. % Is more preferable. If the content of oil and fat is less than 25% by weight, it may be difficult to feel the richness of oil in whipped cream. On the other hand, if it is more than 50% by weight, the emulsification stability of the foamable oil-in-water emulsified oil / fat composition may deteriorate.

Further, the foamable oil-in-water emulsified oil / fat composition of the present invention preferably has a water content of 45 to 70% by weight, more preferably 50 to 70% by weight, and 55 to 70% by weight based on the entire composition. Is even more preferable. If the water content is less than 45% by weight, the emulsion stability may be deteriorated, and if it is more than 70% by weight, it may be difficult to feel the richness of oil in the whipped cream.

The fat and oil contained in the foamable oil-in-water emulsified fat and oil composition of the present invention contains at least a lauric-based fat and oil and a palm-based fat and oil.

The lauric-based oil or fat refers to an oil or fat containing a large amount of lauric acid as a constituent fatty acid, and specifically, an oil or fat having a lauric acid content of approximately 35% by weight or more in the constituent fatty acid may be used, for example, palm kernel oil or coconut oil. Examples thereof include oils, fractionated oils thereof, and extremely hydrogenated oils. The foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains laurin-based oil / fat in an amount of 3 to 50% by weight, more preferably 3 to 45% by weight, based on the total amount of the oil / fat contained in the composition. From 40% by weight is more preferable, and 5 to 30% by weight is particularly preferable. If the content of the lauric oil / fat is less than 3% by weight, the whipping time required to prepare the whipped cream becomes long, and the whipped cream in an appropriate state may not be obtained. On the other hand, if it is more than 50% by weight, the cost becomes too high and the surface of the whipped cream may be rough.

The palm oil is a fat derived from palm oil, and it is preferable that S2U is contained in 45 to 70% by weight of the whole palm oil from the viewpoint of foaming property and melting of whipped cream in the mouth. More preferably, it is 50 to 60% by weight. Here, S2U is a constituent fatty acid having two molecules of saturated fatty acid S having 12 or more carbon atoms (preferably 24 or less carbon atoms) and 16 or more carbon atoms (preferably 24 or less carbon atoms) in one molecule of glycerin. It refers to a triglyceride to which one molecule of unsaturated fatty acid U is bound, and the binding positions of S and U are not limited. Examples of palm-based oils and fats containing 45 to 70% by weight of S2U in the total constituent fatty acids include oils by melting point in palm, palm olein, palm oil and the like. These palm-based fats and oils may be used alone, or two or more types of palm-based fats and oils may be mixed and used so that the S2U content of the palm-based fats and oils as a whole falls within the range of 45 to 70% by weight. good. When two or more types of palm-based fats and oils are mixed, the S2U content of each palm-based fat and oil does not have to be in the range of 45 to 70% by weight.

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably contains the palm-based oil / fat containing 45 to 70% by weight of S2U in an amount of 40 to 90% by weight based on the total amount of the oil / fat contained in the composition. It is preferably 45 to 90% by weight, more preferably 55 to 90% by weight, and particularly preferably 55 to 80% by weight. If the content of the palm-based fat is less than 40% by weight, the surface of the whipped cream may be rough. On the other hand, if it is more than 90% by weight, the whipping time required for producing the whipped cream becomes long, and the whipped cream in an appropriate state may not be obtained.

The fats and oils preferably contain lauric-based fats and oils and palm-based fats and oils, as well as high-elcin rapeseed extremely hydrogenated oils. High-erucine rapeseed extremely hydrogenated oil refers to oil and fat squeezed from varieties having an erucic acid (erucic acid) content of approximately 40% or more among rapeseed. By blending Hyelsin rapeseed extremely hydrogenated oil, cracks and cracks can be better suppressed after freezing and thawing of the whipped cream.

When the hyelcin rapeseed extremely hydrogenated oil is used, the content thereof is preferably 0.5 to 1.5% by weight based on the total amount of the oil and fat contained in the foamable oil-in-water emulsified oil and fat composition of the present invention. 0 to 1.5% by weight is more preferable. If the content of the extremely hydrogenated oil of high erucine rapeseed is less than 0.5% by weight, the effect of blending it cannot be sufficiently obtained, and if it is more than 1.5% by weight, the foamable oil-in-water emulsification is performed. The emulsification stability of the oil and fat composition may deteriorate.

From the viewpoint of the richness of the whipped cream, the smaller the content of the transesterified fat and oil, the more preferable. Here, the transesterified fat and oil refers to a fat and oil obtained by transesterifying an edible fat and oil. Examples of the edible oils and fats include vegetable oils and fats such as rapeseed oil, corn oil, cottonseed oil, palm oil, palm kernel oil, palm oil, soybean oil, sunflower oil, safflower oil and olive oil, milk fat, beef fat, pork fat, fish oil and the like. Examples of animal oils and fats from the above can be used, and those which have been processed by curing, sorting, ester exchange, etc. can also be used. The method for producing the transesterified fat and oil is not particularly limited, and the transesterified oil and fat can be produced by a conventional method. For example, a chemical method in which 0.01 to 1.0% by weight of sodium methylate or sodium ethylate is added to a raw material fat and oil to cause a random transesterification reaction, or an enzymatic method in which an enzyme such as lipase is used to perform transesterification. Etc. can be applied.

Specifically, the transesterified oil / fat is preferably contained in the range of less than 1% by weight or not contained in the total amount of the oil / fat contained in the foamable oil-in-water emulsified oil / fat composition of the present invention, and is not contained at all. It is more preferable that it is not contained. If the content of the transesterified fat is 1% by weight or more, the cost may increase, the foaming property may decrease, or the richness of the whipped cream may be insufficient.

From the viewpoint of health, it is preferable that the constituent fatty acids of the fats and oils contained in the foamable oil-in-water emulsified fat and oil composition of the present invention do not contain a large amount of trans fatty acids. Here, the trans fatty acid refers to an unsaturated fatty acid having a trans-type double bond. Specifically, the trans fatty acid is preferably contained or not contained as a constituent fatty acid so as to occupy a range of less than 1% by weight in the total constituent fatty acids of the fat and oil, and more preferably not contained at all. In order to reduce the content of trans fatty acid, the amount of partially hydrogenated oil to be blended in the foamable oil-in-water emulsified oil / fat composition of the present invention may be reduced.

Similarly, from the viewpoint of health, it is preferable to reduce the content of saturated fatty acids as the constituent fatty acids of the fats and oils as much as possible. Specifically, the saturated fatty acid is preferably 47 to 65% by weight, more preferably 50 to 60% by weight, based on the total constituent fatty acids of the fat and oil. If the content of the saturated fatty acid is less than 47% by weight, the foaming property of the foamable oil-in-water emulsified oil / fat composition may be deteriorated, and if it is more than 65% by weight, it may be unfavorable for health.

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably further contains milk fat as the oil / fat from the viewpoint of flavor. The content of the milk fat is preferably 5 to 50% by weight, more preferably 10 to 50% by weight, and 20 to 50% by weight, based on the total amount of fat and oil contained in the foamable oil-in-water emulsified fat and oil composition. More preferred. If the content of milk fat is less than 5% by weight, the milk flavor obtained by blending it may not be sufficiently felt, and if it exceeds 50% by weight, the whipped cream after freezing and thawing may not be sufficiently felt. Freshness may worsen. The milk fat is obtained from milk raw materials such as butter oil or fresh cream, butter, butter milk, butter milk powder, raw milk, milk, whole milk powder, concentrated milk, cheese, sour cream, sugar-free milk, and sweetened milk. Or, it means the milk fat content contained in the milk raw material.

From the viewpoint of flavor, the milk fat is more preferably milk fat derived from fresh cream. When the foamable oil-in-water emulsified oil / fat composition of the present invention contains fresh cream, the content of the fresh cream is 5 to 50% by weight in the entire foamable oil-in-water emulsified oil / fat composition. It is preferable, 10 to 50% by weight is more preferable, and 20 to 50% by weight is further preferable. The fresh cream refers to "a cream obtained by removing components other than milk fat from raw milk, milk or special milk so that the milk fat content is 18.0% or more" defined by the Ordinance of the Ministry of Milk, etc., and in the present invention. , It is preferable to use one having a milk fat content of 30 to 48% in order to obtain good whipping property.

The fats and oils contained in the foamable oil-in-water emulsified fat and oil composition of the present invention are the above-mentioned lauric-based fats and oils, palm-based fats and oils containing 45 to 70% by weight of S2U, and hyelcin rapeseed extremely, as long as the effects of the present invention are not impaired. It may contain hydrogenated oil and edible oils and fats other than milk fat. Such other edible oils and fats are not particularly limited as long as they can be used for whipped cream, and include, for example, vegetable oils and fats such as rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, and cottonseed oil. Examples thereof include animal fats and oils such as lard, fractionated oils of these fats and oils, hydrogenated oils and mixed oils thereof.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains a polyglycerin fatty acid ester A having a specific constituent fatty acid composition. The polyglycerin fatty acid ester A contains saturated fatty acids having 16 and 18 carbon atoms and saturated fatty acids having 20 or more carbon atoms as constituent fatty acids, and specifically, the saturated fatty acids are contained in the entire constituent fatty acids. The amount is 95 to 100% by weight, the content of saturated fatty acid having 16 and 18 carbon atoms is 6 to 25% by weight, and the content of saturated fatty acid having 20 or more carbon atoms (preferably 24 or less carbon atoms) is 55. It is ~ 85% by weight. The content of the saturated fatty acid is preferably 98 to 100% by weight, the content of the saturated fatty acid having 16 carbon atoms and 18 carbon atoms is preferably 6 to 20% by weight, and the content of the saturated fatty acid having 20 or more carbon atoms is preferable. The content is preferably 60 to 85% by weight. If the content of saturated fatty acids having 16 and 18 carbon atoms is less than 6% by weight, the melting and freshness of the whipped cream after freezing and thawing may worsen, and if it is more than 25% by weight, frozen and thawed creams may be deteriorated. The whipped cream after thawing may crack or crack. Further, if the content of saturated fatty acid having 20 or more carbon atoms is less than 55% by weight, cracks or cracks may occur in the whipped cream after freezing and thawing, and if it is more than 85% by weight, after freezing and thawing. The melting and freshness of the whipped cream may worsen.

The content of the polyglycerin fatty acid ester A is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.9% by weight, based on the entire oil phase of the foamable oil-in-water emulsified oil / fat composition of the present invention. It is preferable, and more preferably 0.3 to 0.8% by weight. If the content of the polyglycerin fatty acid ester A is less than 0.1% by weight, cracks or cracks may occur in the whipped cream after freezing and thawing, and if it is more than 1% by weight, the whipped cream melts in the mouth. May get worse or the overrun may not go up when whipping. Examples of commercially available products of the polyglycerin fatty acid ester A include "SY Glycer CV-23" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and "SY Glycer CV-1L" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.).

The foamable oil-in-water emulsified oil / fat composition of the present invention preferably further contains polyglycerin fatty acid ester B containing a large amount of saturated fatty acid having 20 or more carbon atoms as a constituent fatty acid in addition to the polyglycerin fatty acid ester A. .. By blending the polyglycerin fatty acid ester B, cracks and cracks can be better suppressed after freezing and thawing of the whipped cream. Specifically, the polyglycerin fatty acid ester B has a content of a saturated fatty acid having 20 or more carbon atoms in the total constituent fatty acids of 90 to 100% by weight. The content of the saturated fatty acid having 20 or more carbon atoms is preferably 95 to 100% by weight. Examples of commercially available products of the polyglycerin fatty acid ester B include "SY Glycer DDB-750" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and "Poem J-46B" (manufactured by Riken Vitamin Co., Ltd.).

The content of the polyglycerin fatty acid ester B is preferably 0.05 to 1% by weight, preferably 0.1 to 0.9% by weight, based on the entire oil phase of the foamable oil-in-water emulsified oil / fat composition of the present invention. % Is more preferable, and 0.3 to 0.8% by weight is even more preferable. If the content of the polyglycerin fatty acid ester B is less than 0.05% by weight, the effect of blending the polyglycerin fatty acid ester B cannot be sufficiently obtained, and if it is more than 1% by weight, the whipped cream may not melt in the mouth. be.

The foamable oil-in-water emulsified oil / fat composition of the present invention contains an emulsifier containing a large amount of unsaturated fatty acids as constituent fatty acids. Specifically, the content of unsaturated fatty acids in the total constituent fatty acids of the emulsifier is 60 to 100% by weight, preferably 80 to 100% by weight. Examples of the emulsifier include various lecithin such as soybean lecithin, egg yolk lecithin, fractionated lecithin thereof, modified lecithin such as lysolecithin obtained by enzymatically decomposing these, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. Examples thereof include propylene glycol fatty acid ester. Examples of commercially available emulsifiers include various lecithins, as well as "SY Glycer MO-5S" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), which is a polyglycerin fatty acid ester.

The content of the emulsifier containing a large amount of unsaturated fatty acid as the constituent fatty acid is 0.05 to 0.5% by weight in the entire foamable oil-in-water emulsified oil / fat composition of the present invention, and is 0.1 to 0.4% by weight. The weight is preferably%, more preferably 0.1 to 0.3% by weight. If the content of the emulsifier is less than 0.05% by weight, the whipping property of the foamable oil-in-water emulsified oil / fat composition may be inferior, and if it exceeds 0.5% by weight, the flavor of the whipped cream may be deteriorated. It may be damaged.

The foamable oil-in-water emulsified oil / fat composition of the present invention is, if necessary, other emulsifiers, thickeners, sugars, dairy raw materials, and tastes other than those described above, as long as the effects of the present invention are not impaired. It may contain agents, colorants, flavors, salts, vitamins, minerals, oil-soluble antioxidants, and other food ingredients.

Examples of the other emulsifier include polyglycerin fatty acid esters in which the content of saturated fatty acids having 16 and 18 carbon atoms is less than 6% by weight or more than 25% by weight in the total constituent fatty acids, and the content of saturated fatty acids having 20 or more carbon atoms. Polyglycerin fatty acid ester in which is less than 55% by weight or more than 85% by weight and less than 90% by weight in the total constituent fatty acids, polyglycerin fatty acid ester in which the content of unsaturated fatty acid is less than 60% by weight in the total constituent fatty acids, unsaturated Sucrose fatty acid ester with a fatty acid content of less than 60% by weight in the total fatty acid, sorbitan fatty acid ester with an unsaturated fatty acid content of less than 60% by weight in the total fatty acid, and unsaturated fatty acid content in the total fatty acid Examples thereof include synthetic emulsifiers such as propylene glycol fatty acid ester of less than 60% by weight. Only one of these may be used, or two or more thereof may be used.

Examples of the thickener include gellan gum, guar gum, xanthan gum, agar, pectin, sodium alginate, carrageenan, locust bean gum, arabic gum, carboxymethyl cellulose, hydroxymethyl cellulose, crystalline cellulose, microcrystalline cellulose, starch, dextrin and the like. And at least one selected from these groups can be used.

Examples of the saccharide include glucose, sugar, fructose, isomerized sugar, starch saccharified product, dextrin, starch, sugar alcohol and the like, and at least one selected from these groups can be used.

As the milk raw material, casein, whey powder, protein concentrated whey powder, skim milk powder, lactose, total milk protein, skim milk, skim concentrated milk, whey and the like may be used, and further, a UF film, ion exchange resin treatment, etc. may be used. Examples thereof include those obtained by separating and fractionating a protein according to the above, and casein salts such as casein sodium and casein potassium, and at least one selected from these groups can be used.

Examples of the taste agent include those obtained by enzymatically decomposing, heating, separating, fractionating, etc. the milk raw material, and at least one of these groups can be used.

Examples of the colorant include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

Examples of the flavor include those that can be used for food purposes regardless of natural ingredients or artificial ingredients, and at least one selected from these groups can be used.

The salts are not particularly limited as long as they are salts generally used in foods, and for example, sodium chloride, sodium citrate, potassium citrate, sodium lactate, sodium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, etc. Examples thereof include sodium hydrogen carbonate, potassium hydrogen carbonate, trisodium phosphate, disodium hydrogen phosphate and the like, and at least one selected from these groups can be used.

Examples of the vitamins include those that can be used for foods containing vitamin A, vitamin B group, vitamin C, vitamin D, vitamin E, and vitamin K as main components, and at least one selected from these groups is used. can do.

Examples of the minerals include zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, molybdenum, iodine and phosphorus, which are classified into foods and food additives containing these components. Can be used at least one kind.

Examples of the oil-soluble antioxidant include those that can be used for foods containing antioxidant components such as vitamin E and rosemary extract as main components, and at least one selected from these groups may be used. can.

The method for producing the foamable oil-in-water emulsified oil / fat composition of the present invention is not particularly limited, but is exemplified below. First, the content of polyglycerin fatty acid ester A, if necessary polyglycerin fatty acid ester B, and if necessary, the unsaturated fatty acid is 60 to 100% by weight in the whole constituent fatty acids in the fat and oil heated and melted at 50 to 70 ° C. %, An oil-soluble one, and other oil-soluble emulsifiers, oil-soluble fragrances, and other oil-soluble raw materials are mixed, and the mixture is stirred while maintaining the temperature at 50 to 70 ° C. , Prepare the oil phase.

Further, an emulsifier having an unsaturated fatty acid content of 60 to 100% by weight in the total constituent fatty acids in warm water at 50 to 70 ° C. and water-soluble, if necessary, other water-soluble ones. Mix water-soluble raw materials such as sex emulsifiers, proteins, salts, flavors, thickeners, flavoring agents, sugars, dairy raw materials, coloring agents, vitamins, minerals, etc., and stir while maintaining at 50-70 ° C. Prepare the aqueous phase.

Then, while stirring the aqueous phase, the oil phase is added thereto to pre-emulsify. After that, each of the usual methods for producing a foamable oil-in-water emulsified oil / fat composition such as micronization, homogenization, preheating, sterilization, primary cooling, homogenization, secondary cooling, tertiary cooling, and aging is performed. By performing the treatment, the foamable oil-in-water emulsified oil / fat composition of the present invention can be obtained. When fresh cream is used as a raw material, the fresh cream may be added to the aqueous phase, and then a foamable oil-in-water emulsified oil / fat composition may be prepared according to a conventional method as described above. As described above, the oil-in-water emulsified oil / fat composition prepared according to a conventional method and fresh cream may be mixed to prepare a foamable oil-in-water emulsified oil / fat composition of the present invention.

Then, the obtained foamable oil-in-water emulsified oil / fat composition is used with an open type whipper or a closed type continuous whipping machine until it reaches an appropriate hardness according to the purpose of use such as toppings, nappes, and sands. By whipping, the whipped cream of the present invention can be obtained.

The whipped cream of the present invention can be suitably used as a whipped cream for nappes, toppings, sands and the like of foods typified by confectioneries such as sponge cakes, busses, cookies and biscuits.

The whipped cream of the present invention is less likely to crack or crack even after freezing and thawing, has a good flavor and melts in the mouth, has a rich texture, and has a fresh texture. It can be suitably used as a frozen food. The temperature at which the food is frozen is not particularly limited, but may be, for example, −40 ° C. to −10 ° C., preferably −30 ° C. to −15 ° C., and more preferably −25 ° C. to −15 ° C. be. The time for freezing and storing is not particularly limited, but may be about 1 to 180 days.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<Raw materials used in Examples and Comparative Examples>
1) "Palm kernel oil" manufactured by Kaneka Co., Ltd. (rising melting point: 27 ° C., trans fatty acid: 0% by weight, saturated fatty acid with 12 carbon atoms: 44.9% by weight, total saturated fatty acid: 79.5% by weight)
2) "Middle melting point of palm oil" manufactured by Kaneka Co., Ltd. (S2U type triglyceride: 65.8% by weight, trans fatty acid: 0.1% by weight, saturated fatty acid having 12 carbon atoms: 0.2% by weight, total saturated fatty acid : 54.9% by weight)
3) "Palm olein" manufactured by Kaneka Corporation (S2U type triglyceride: 47.4% by weight, trans fatty acid: 0.2% by weight, total saturated fatty acid: 45.9% by weight)
4) "High Elsin Rapeseed Extremely Hydrogenated Oil" manufactured by Kaneka Corporation (trans fatty acid: 0% by weight, total saturated fatty acid: 99.9% by weight)
5) "CV-23" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acids: 99.9% by weight, 16 and 18 carbon atoms: 8.8% by weight, 20 or more carbon atoms in all constituent fatty acids) Saturated fatty acids: 80.3% by weight)
6) "CV-1L" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acids: 99.9% by weight, 16 and 18 carbons of saturated fatty acids: 19.9% by weight, 20 or more carbon atoms in the total constituent fatty acids) Saturated fatty acids: 63.9% by weight)
7) "Yelkin TS" manufactured by ADM Co., Ltd. (unsaturated fatty acids in all constituent fatty acids: 78.9% by weight)
8) "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
9) "Skim milk powder" manufactured by Yotsuba Dairy Co., Ltd.
10) "Casein Potassium SPRAY" manufactured by Friesland Campina DMV
11) "Lactose HILMAR FINE GRAIND" manufactured by HILMAR
12) "SY Glister MS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
13) "SY Glister MO-5S" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (unsaturated fatty acids in all constituent fatty acids: 70% by weight)
14) "DDB-750" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. (Saturated fatty acids with 20 or more carbon atoms in the total constituent fatty acids: 95.7% by weight)
15) "Poem J-46B" manufactured by Riken Vitamin Co., Ltd. (Saturated fatty acids with 20 or more carbon atoms in the total constituent fatty acids: 97.7% by weight)
16) "Poem DS100A" manufactured by Riken Vitamin Co., Ltd.
17) "Poem DP-95RF" manufactured by Riken Vitamin Co., Ltd.
18) "SY Glister MS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
19) "SY Glister TS-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd.
20) "Unsalted butter" manufactured by Yotsuba Dairy Co., Ltd. (Butter oil obtained by dissolving yotsuba butter (without salt) and centrifuging to remove the aqueous phase, melting point: 30 ° C)
21) "Meiji Fresh Cream 45 (milk fat content 45%)" manufactured by Meiji Dairy Co., Ltd.

<Appearance evaluation after thawing of whipped cream>
Each whipped cream obtained in Examples and Comparative Examples was napped and topping on a sponge cake, and the appearance of the whipped cream in the sponge cake thawed after freezing the whole was visually observed to evaluate the absence of cracks. .. The evaluation criteria at that time were as follows.

(No cracks)
5 points: Very good than the whipped cream of Example 4, and there are no cracks or cracks on either the nappe surface or the topping after thawing. There is no change in state compared to before thawing.
4 points: It is better than the whipped cream of Example 4, and there are fine cracks / cracks on either the nappe surface or the topping after thawing.
3 points: Same as the whipped cream of Example 4, and there are fine cracks and cracks on both the nappe surface and the topping after thawing.
2 points: It is worse than the whipped cream of Example 4, and there are large cracks / cracks on either the nappe surface or the topping after thawing.
1 point: Very worse than the whipped cream of Example 4, and there are cracks enough to expose the sponge on the surface of the nappe after thawing. A large crack has occurred in the topping and the shape has collapsed.

<Sensory evaluation of whipped cream>
Each whipped cream obtained in Examples and Comparative Examples was napped and topping on a sponge cake, and the whipped cream in the sponge cake thawed after freezing the whole was tasted by 10 skilled panelists and flavored. Each person performed a sensory evaluation from the viewpoints of melting in the mouth, richness, and freshness, and the average value of the evaluation points was described in each table as the evaluation value of the sensory evaluation. The evaluation criteria at that time were as follows. Regarding the flavor, the whipped cream in the sponge cake before freezing was also tasted in the same manner, and the change in flavor before and after cold thawing was evaluated.

(Flavor)
5 points: Very good than the whipped cream of Example 4, and no change in milk flavor is felt before and after cold thawing.
4 points: Better than the whipped cream of Example 4, and a slight change in milk flavor is felt before and after cold thawing.
3 points: Same as the whipped cream of Example 4, and the change in milk flavor is felt before and after cold thawing.
2 points: It is worse than the whipped cream of Example 4, and the milk flavor is slightly felt after thawing.
1 point: Very worse than the whipped cream of Example 4, and does not feel milky flavor after thawing.

(Melting in the mouth)
5 points: Very good than the whipped cream of Example 4, no sublimation or deterioration of water due to freezing is felt, no oiliness is observed, and melting in the mouth is extremely good.
4 points: It is better than the whipped cream of Example 4, and the sublimation and deterioration of water due to freezing are slightly felt, but the melting in the mouth is good.
3 points: Similar to the whipped cream of Example 4, the sublimation and deterioration of water due to freezing are felt, but the bad melting in the mouth is not felt.
2 points: It is worse than the whipped cream of Example 4, and the sublimation and deterioration of water due to freezing are felt, and the creaminess is further felt, and the melting in the mouth is felt.
1 point: Very worse than the whipped cream of Example 4, the sublimation and deterioration of water due to freezing are strongly felt, and the oily feeling is extremely poor in melting in the mouth.

(Koku)
5 points: Better than the whipped cream of Example 4, and feels strong.
4 points: Same as the whipped cream of Example 4, and feels rich.
3 points: Slightly worse than the whipped cream of Example 4, and the richness feels a little weak.
2 points: It is worse than the whipped cream of Example 4, and the body feels weak.
1 point: Very worse than the whipped cream of Example 4, and does not feel rich.

(Freshness)
5 points: Very good than the whipped cream of Example 4, no water sublimation due to freezing is felt, the texture is extremely smooth, and it is fresh.
4 points: Better than the whipped cream of Example 4, the water sublimation due to freezing is slightly felt, but the texture is smooth and fresh.
3 points: Similar to the whipped cream of Example 4, the water sublimation due to freezing is felt, and the texture is not smooth, but it feels fresh.
2 points: Worse than the whipped cream of Example 4, the water sublimation due to freezing is felt, the texture is dry, and the freshness is lacking.
1 point: Very worse than the whipped cream of Example 4, the water sublimation due to freezing is strongly felt, and the texture is dry and not fresh.

(Comprehensive evaluation)
A: The whipped cream has no cracks, flavor, richness, melting in the mouth, and freshness, all of which satisfy 4.0 points or more and 5.0 points or less.
B: The evaluation values of whipped cream without cracks, flavor, richness, melting in the mouth, and freshness are all 3.5 points or more and 5.0 points or less, and 3.5 or more and less than 4.0 are at least one. There are two things.
C: The evaluation values of whipped cream without cracks, flavor, richness, melting in the mouth, and freshness are all 3.0 points or more and 5.0 points or less, and 3.0 or more and less than 3.5 are at least one. There are two things.
D: The evaluation values of whipped cream without cracks, flavor, richness, melting in the mouth, and freshness are all 2.0 points or more and 5.0 points or less, and 2.0 or more and less than 3.0 are at least one. There are two things.
E: At least one whipped cream with less than 2.0 in the evaluation of cracklessness, flavor, richness, melting in the mouth, and freshness.

(Production Example 1) Preparation of random transesterified oil of palm oil and palm kernel olein Palm oil (manufactured by Kaneka Corporation): 50 parts by weight and palm kernel olein (manufactured by Kaneka Corporation): 50 parts by weight are mixed and 90 ° C. , Dehydration was performed under vacuum. Sodium methylate (manufactured by Tosoh Corporation): 0.3 parts by weight was added thereto, a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes, water was added to stop the reaction, and then the reaction was washed with water. Next, activated clay (manufactured by Mizusawa Industrial Chemicals Co., Ltd.): 3.0 parts by weight was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain transesterified fat A.

(Example 1) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation shown in Table 1, 3.65 parts by weight of palm kernel oil, 20.0 parts by weight of oil by melting point in palm, palm olein 12. 0.20 parts by weight of soy lecithin, 0.06 parts by weight of tetraglycerin monostearic acid ester, and polyglycerin fatty acid ester A1 in the oil and fat component composed of 85 parts by weight of Hyelsin rapeseed extremely hardened oil. (Saturated fatty acid: 99.9% by weight, saturated fatty acid having 16 carbon atoms and 18 carbon atoms: 8.8% by weight, saturated fatty acid having 20 or more carbon atoms: 80.3% by weight) 0.037 weight A portion was added and dissolved at 65 ° C. to prepare an oil phase portion. At this time, the content of the fats and oils in the oil phase portion in the total constituent fatty acids was trans fatty acid: 0.1% by weight and total saturated fatty acid: 54.5% by weight.

On the other hand, 3.7 parts by weight of defatted milk powder, 0.5 part by weight of casein potassium, 1.5 parts by weight of lactose, 0.05 part by weight of hexaglycerin monostearic acid ester, 0.02 parts by weight of hexaglycerin monooleic acid ester, An aqueous phase portion was prepared by dissolving in warm water at 60 ° C. or higher so as to have the same final composition as in Table 1.

After mixing the oil phase part and the aqueous phase part and pre-emulsifying for 20 minutes or more, a peripheral speed of 31.4 m is used using a high peripheral speed rotary emulsifier (“Clearmix” manufactured by M-Technique Co., Ltd.). It was miniaturized at a rotation speed of / s. Next, after treating with a high-pressure homogenizer at a pressure of 1st stage: 2.0 MPa / 2nd stage: 1.0 MPa, preheating to 90 ° C. using a plate-type heater, and then a UHT sterilizer (steam injection). ) Was sterilized at 142 ° C. for 4 seconds. Next, the mixture was cooled to 60 ° C. using a plate-type cooler without evaporative cooling, treated again with a high-pressure homogenizer at a pressure of 9.0 MPa for the first stage / 3.0 MPa for the second stage, and then plate-type. A container cooled to 5 ° C. with a cooler was filled in a container and stored in a refrigerator at 5 ° C. for 24 hours to obtain a foamable oil-in-water emulsion.

Put 4 kg of the obtained foaming oil-in-water emulsion and 400 g of granulated sugar in a bowl, and whip them under high-speed stirring conditions (380 rpm) using a canto mixer (“CS type 20” manufactured by Kanto Mixer Industry Co., Ltd.). Then, a whipped cream having a maximum load of 0.30 N was prepared.

Whipped cream was applied to a No. 6 sponge cake to a thickness of 1 to 2 mm of nappe, and a topping was applied to the upper surface to prepare a whole cake. The prepared whole cake was packed in a paper decorative box, sealed in a plastic bag, and stored in a freezer at −20 ° C. for 14 days to prepare a frozen cake. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the cake was thawed by allowing it to stand at 15 ° C. for 12 hours. The appearance and sensory evaluation of the whipped cream in the obtained thawed cake were performed. The evaluation results obtained are shown in Table 1.

(Examples 2 and 3, Comparative Examples 1 and 2) Preparation of foamable oil-in-water emulsion and whipped cream In Example 1, the amount of polyglycerin fatty acid ester A1 was changed according to the formulation shown in Table 1. A foamable oil-in-water emulsion was obtained in the same manner as in Example 1 except that the total amount was adjusted with the added water. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 1, and then a frozen cake was prepared. The appearance of the surface of the whipped cream in the frozen cake before thawing was confirmed, and the appearance evaluation and the sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 1. The evaluation results obtained are shown in Table 1.

As is clear from Table 1, the whipped cream (Examples 1 to 3) in which the content of the polyglycerin fatty acid ester A1 is in the range of 0.1 to 1.0% by weight in the whole oil phase is frozen before thawing. There was no cracking on the surface of the whipped cream in the cake, and the cracking, flavor, melting in the mouth, richness, and freshness of the whipped cream in the cake after cold thawing were all good. On the other hand, in the whipped cream to which the polyglycerin fatty acid ester A1 was not added (Comparative Example 1), the whipped cream in the cake before thawing after freezing had cracks, large cracks were generated in the topping, and the shape collapsed. It became even worse after thawing. In addition, after thawing, almost no milk flavor was felt, and the texture was dry and not fresh. In addition, the whipped cream containing 1.47% by weight of the polyglycerin fatty acid ester A1 in the whole oil phase (Comparative Example 2) had poor melting in the mouth after thawing.

(Example 4) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation shown in Table 1, in Example 2, the content of saturated fatty acid in the total constituent fatty acid of polyglycerin fatty acid ester A1 was 99. The total content of saturated fatty acids having 9% by weight, 16 carbon atoms and 18 carbon atoms was changed to 19.9% by weight, and the content of saturated fatty acids having 20 or more carbon atoms was changed to 63.9% by weight of polyglycerin fatty acid ester A2. A foamable oil-in-water emulsion was obtained in the same manner as in Example 2. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 1.

As is clear from Table 1, the whipped cream to which the polyglycerin fatty acid ester A2 was added (Example 4) was inferior to the result of Example 2 using the polyglycerin fatty acid ester A1, but was inferior to the result of Comparative Example 1. By comparison, the whipped cream in the cake after cold thawing had good cracklessness, flavor, melting in the mouth, richness, and freshness.

(Examples 5 to 8) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation shown in Table 2, in Example 2, 95.7% by weight of saturated fatty acids having 20 or more carbon atoms were added to the total constituent fatty acids. The contained decaglycerin dedecavechenic acid ester (polyglycerin fatty acid ester B) was blended in different amounts, and the total amount was adjusted with the added water according to the blended amount. A foamy oil-in-water emulsion was obtained. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 2.

As is clear from Table 2, a whipped cream containing decaglycerin dedecavehenic acid ester (polyglycerin fatty acid ester B) in the range of 0.05 to 1.0% by weight in the entire oil phase (Examples 5 to 8). ) Was very good in the cracklessness, flavor, melting in the mouth, richness, and freshness of the whipped cream in the cake after cold thawing.

(Example 9) Preparation of foamable oil-in-water emulsion and whipped cream In Example 8, decaglycerin dedecavechenic acid ester (polyglycerin fatty acid ester B) was added to the whole constituent fatty acids according to the formulation shown in Table 2. A foamable oil-in-water emulsion was prepared in the same manner as in Example 8 except that the tetraglycerin hexabechenic acid ester (polyglycerin fatty acid ester B) containing 97.7% by weight of saturated fatty acid having 20 or more carbon atoms was changed. Obtained. Using the obtained foamable oil-in-water emulsion, whipped cream was prepared in the same manner as in Example 8, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 8. The evaluation results obtained are shown in Table 2.

As is clear from Table 2, the whipped cream (Example 9) to which the tetraglycerin hexabechenic acid ester (polyglycerin fatty acid ester B) was added is a cake after cold thawing, similar to the whipped cream of Example 8. The whipped cream in the above was very good in terms of no cracking, flavor, melting in the mouth, richness, and freshness.

(Comparative Examples 3 to 6) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation shown in Table 2, in Example 2, the polyglycerin fatty acid ester A1 dissolved in the oil phase portion was used as a constituent fatty acid. A foamable oil-in-water emulsion was obtained in the same manner as in Example 2 except that 70% by weight or more was changed to a polyglycerin fatty acid ester of stearic acid or palmitic acid and this was dissolved in the aqueous phase portion. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 2.

As is clear from Table 2, the whipped cream of Example 2 containing the polyglycerin fatty acid ester A1 has no cracks, flavor, melting in the mouth, richness, and freshness of the whipped cream in the cake after cold thawing. The whipped cream (Comparative Examples 3 to 6) containing a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acids were stearic acid or palmitic acid was very good, after cooling and thawing. Large cracks and cracks were found in the whipped cream in the cake. In particular, in the whipped cream of Example 2 containing the polyglycerin fatty acid ester A1, sufficient richness was felt even after cold thawing, but 70% by weight or more of the constituent fatty acids contained stearic acid or palmitic acid diglycerin fatty acid ester. The blended whipped cream (Comparative Examples 3 and 4) lacked the richness after cold thawing. In addition, the whipped cream of Example 2 containing the polyglycerin fatty acid ester A1 was found to have sufficient freshness, but the whipped cream containing a tetraglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acids were stearic acid ( In Comparative Examples 5 and 6), the texture after cold thawing was dry and lacked in freshness.

(Example 10) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation in Table 3, in Example 2, the compounding ratios of the four types of fats and oils are the same, and the total compounding amount is 37.0 weight. A foamable oil-in-water emulsion was obtained in the same manner as in Example 2 except that the content was reduced from% to 18.5% by weight and 18.5% by weight of milk fat (butter oil) was added instead. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 3.

(Example 11) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation in Table 3, in Example 2, the compounding ratios of the four types of fats and oils are the same, and the total compounding amount is 37.0 weight. The same as in Example 2 except that the amount of fresh cream was reduced from% to 18.5% by weight, and instead, fresh cream was added to the aqueous phase portion so that the milk fat was 18.5% by weight, and the water content was adjusted. A foamable oil-in-water emulsion was obtained. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 3.

As is clear from Table 3, the whipped cream containing milk fat (Examples 10 and 11) has no cracks, flavor, melting in the mouth, richness, and freshness of the whipped cream in the cake after cold thawing. Was also extremely good. In particular, the flavor of the whipped cream (Example 11) containing fresh cream as a component containing milk fat was the best.

(Comparative Example 7) Preparation of foamable oil-in-water emulsion and whipped cream According to the formulation in Table 3, in Example 2, the composition of the oil and fat was adjusted to 3.70 parts by weight of palm kernel oil and oil by melting point in palm. A foamable oil-in-water emulsion was obtained in the same manner as in Example 2 except that it was changed to 20.35 parts by weight and 12.95 parts by weight of the ester-exchanged oil and fat obtained in Production Example 1. Using the obtained foamable oil-in-water emulsion, a whipped cream was prepared in the same manner as in Example 2, and then a frozen cake was prepared. It was confirmed that there were no cracks on the surface of the whipped cream in the frozen cake before thawing, and the appearance and sensory evaluation of the whipped cream in the cake after thawing were performed in the same manner as in Example 2. The evaluation results obtained are shown in Table 3.

As is clear from Table 3, the whipped cream (Example 2) containing no ester-exchanged fats and oils had good melting in the mouth of the whipped cream in the cake after cold thawing, and the richness was sufficiently felt. On the other hand, the whipped cream containing the ester-exchanged fat and oil (Comparative Example 7) had poor melting in the mouth of the whipped cream in the cake after cold thawing and had a weak body.

Claims (7)

The content of oil and fat is 25 to 50% by weight and the water content is 45 to 70% by weight in the whole foamable oil-in-water emulsified oil and fat composition.
The total content of the transesterified fats and oils is less than 1% by weight, containing 3 to 50% by weight of lauric fats and oils and 40 to 90% by weight of palm-based fats and oils containing 45 to 70% by weight of S2U. can be,
The content of trans fatty acid is less than 1% by weight, and the content of saturated fatty acid is 47 to 65% by weight in the total constituent fatty acids of the fats and oils.
The content of saturated fatty acid is 95 to 100% by weight, 6 to 25% by weight of saturated fatty acid having 16 carbon atoms and 18 carbon atoms, and saturated fatty acid having 20 or more carbon atoms in the total constituent fatty acids of polyglycerin fatty acid ester A. Polyglycerin fatty acid ester A containing 55 to 85% by weight is contained in 0.1 to 1% by weight in the entire oil phase.
Emulsifying water containing 60 to 100% by weight of an emulsifier having an unsaturated fatty acid content of 60 to 100% by weight based on the constituent fatty acids of the emulsifier, and 0.05 to 0.5% by weight of the emulsifying oil-type emulsified oil-and-fat composition. Oil-type emulsified oil / fat composition. Further, the content of the saturated fatty acid having 20 or more carbon atoms is 90 to 100% by weight in the total constituent fatty acids of the polyglycerin fatty acid ester B, and the content of the polyglycerin fatty acid ester B is 0.05 to 1% by weight in the whole oil phase. The foamable oil-in-water emulsified oil / fat composition according to claim 1. The foamable oil-in-water emulsified oil-and-fat assembly according to claim 1 or 2, further containing 5 to 50% by weight of milk fat in the whole oil-and-fat. The foamable oil-in-water emulsified oil / fat composition according to claim 3, wherein the milk fat is milk fat derived from fresh cream. A whipped cream to which the foamable oil-in-water emulsified oil / fat composition according to any one of claims 1 to 4 is whipped. A food product in which the whipped cream according to claim 5 is napped, topping, or sanded. The food product according to claim 6, which is frozen at −40 ° C. to −10 ° C.