Oil / fat composition for foamable oil-in-water type emulsion and foamable oil-in-water type emulsion

Abstract

The present invention addresses the problem of providing a foamable oil-in-water type emulsion that has a good shape-retaining property and melts well in the mouth. It was found that a foamable oil-in-water type emulsion that has good emulsion stability and a good shape-retaining property and that melts well in the mouth is obtained by using, for the oil phase of the foamable oil-in-water type emulsion, an oil / fat composition for a foamable oil-in-water type emulsion satisfying all of conditions (A)-(C). (A) The content of a 6-10C saturated fatty acid within the constituent fatty acid composition thereof is 0.3-30 mass%. (B) The content of a 12-14C saturated fatty acid within the constituent fatty acid composition thereof is 40-80 mass%. (C) The same is a transesterified oil / fat.

Description

Oil and fat compositions for foamable oil-in-water emulsions, and foamable oil-in-water emulsions

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-046504, filed on March 22, 2024. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to an oil or fat composition for a foamable oil-in-water emulsion, and a foamable oil-in-water emulsion.

[0003] Whipped cream is obtained by whipping a foamable oil-in-water emulsion, but the challenges of whipping cream include improving its shape retention and melt-in-the-mouth texture. Various techniques have been disclosed to address these challenges.

[0004] Patent Document 1 discloses a foamable oil-in-water emulsion containing an oil containing SUS triglycerides and an oil having triglycerides with a specific total number of carbon atoms and containing butyric acid and caproic acid. Patent Document 2 discloses a water-in-oil emulsion characterized by containing an oil having a specific SFC in the oil phase.

[0005] JP 2010-207190 A JP 2023-143524 A

[0006] The foamable oil-in-water emulsion disclosed in Patent Document 1 is shown to have a certain degree of shape retention and melt-in-the-mouth texture. However, because it uses animal ingredients such as milk fat, there are limitations to utilizing the technology of Patent Document 1 in the product design of foods composed of plant-based ingredients, known as plant-based foods (PBFs), due to the recent rise in raw material prices. Patent Document 2 also discloses that blending the water-in-oil emulsion described in Patent Document 2 with a foamable oil-in-water emulsion can also improve shape retention and provide a good melt-in-the-mouth texture. Therefore, the inventors decided to solve the problems of the present invention using a different technology.

[0007] In view of the above circumstances, an object of the present invention is to provide a foaming oil-in-water emulsion that has good shape retention and melts in the mouth.

[0008] The present inventors have conducted extensive research to solve the above problems and have surprisingly found that by using an oil or fat composition that satisfies specific requirements in the oil phase of a foamable oil-in-water emulsion, a foamable oil-in-water emulsion that has good emulsion stability, shape retention, and melt-in-the-mouth properties can be obtained, thereby completing the present invention.

[0009] That is, the present invention provides: [1] an oil-and-fat composition for a foamable oil-in-water emulsion, which satisfies all of the following requirements (A) to (C): (A) in the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 30 mass%; (B) in the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80 mass%; and (C) it is an interesterified oil. [2] The oil-and-fat composition for a foamable oil-in-water emulsion according to [1], which satisfies the following requirement (B): (B) in the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 53 to 80 mass%. [3] The oil-and-fat composition for a foamable oil-in-water emulsion according to [1] or [2], which further satisfies the following requirement (D): (D) the mass ratio of the triglyceride content of CN28 to CN34 to the triglyceride content of CN36 (total amount of CN28 to CN34 / CN36 ratio) is 1 or more, wherein the triglycerides of CN28 to CN34 refer to triglycerides having a total carbon number of 28 to 34 in the constituent fatty acids, and the triglyceride of CN36 refers to triglycerides having a total carbon number of 36 in the constituent fatty acids. [4] A foamable oil-in-water emulsion comprising the oil-and-fat composition for a foamable oil-in-water emulsion according to [1] or [2]. [5] A foamable oil-in-water emulsion comprising the oil-and-fat composition for a foamable oil-in-water emulsion according to [3]. [6] A method for producing a foamable oil-in-water emulsion, comprising the oil-and-fat composition for a foamable oil-in-water emulsion according to [1] or [2] in an oil phase of the foamable oil-in-water emulsion at 0.1 mass % or more; [7] A method for producing a foamable oil-in-water emulsion, comprising the oil-and-fat composition for a foamable oil-in-water emulsion according to [3] in an oil phase of the foamable oil-in-water emulsion at 0.1 mass % or more.

[0010] According to the present invention, a foamable oil-in-water emulsion having good shape retention and meltability in the mouth can be provided.

[0011] The present invention will be specifically described below. When an upper limit and a lower limit of a numerical range are given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] Foamable oil-in-water emulsion The foamable oil-in-water emulsion of the present invention is an oil-in-water emulsion made from ingredients such as fats and oils, water, etc., and is also called whipping cream. When this emulsion is stirred using a whipping device or a dedicated mixer to incorporate air, it becomes what is called whipped cream or whipped cream. Note that before being stirred using a whipping device or a dedicated mixer to incorporate air, the foamable oil-in-water emulsion of the present invention is distributed, stored, and sold in an unfoamed liquid state. Note that although frozen desserts are also foamable oil-in-water emulsions, the present invention does not include frozen desserts.

[0013] Oil-and-fat composition for foamable oil-in-water emulsion The oil-and-fat composition for foamable oil-in-water emulsion of the present invention is an oil-and-fat composition that satisfies all of the following requirements (A) to (C): (A) the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30 mass% (B) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80 mass% (C) it is an interesterified oil. The method for measuring the constituent fatty acids conforms to AOCS Official Method Ce 1h-05.

[0014] The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention satisfies requirement (A). More preferably, the lower limit is 1% by mass or more, 3% by mass or more, or 5% by mass or more. Also more preferably, the upper limit is 25% by mass or less, 23% by mass or less, or 20% by mass or less. By using an oil-and-fat composition for a foamable oil-in-water emulsion within this range, a foamable oil-in-water emulsion with good shape retention can be obtained.

[0015] The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention satisfies requirement (B). More preferably, the lower limit is 45% by mass or more, 48% by mass or more, 50% by mass or more, or 53% by mass or more. More preferably, the upper limit is 77% by mass or less, or 75% by mass. By using an oil-and-fat composition for a foamable oil-in-water emulsion within this range, a foamable oil-in-water emulsion with good shape retention can be obtained.

[0016] The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention satisfies requirement (C). A known method can be selected as the transesterification method. Specific examples include a method using a chemical catalyst and a method using lipase. The transesterification method may be a random transesterification or a partial transesterification. A random transesterification is more preferred. An example of a partial transesterification method is a method in which transesterification is carried out specifically at the 1- and 3-positions. By using an oil-and-fat composition for a foamable oil-in-water emulsion within this range, a foamable oil-in-water emulsion with good shape retention can be obtained.

[0017] The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention preferably further satisfies requirement (D). (D) The mass ratio of the triglyceride content of CN28 to CN34 to the triglyceride content of CN36 (total amount of CN28 to CN34 / CN36 ratio) is 1 or greater. Here, triglycerides of CN28 to CN34 refer to triglycerides having a total of 28 to 34 carbon atoms in the constituent fatty acids, and triglycerides of CN36 refer to triglycerides having a total of 36 carbon atoms in the constituent fatty acids. More preferably, the lower limit is 1.1 or greater, 1.2 or greater, or 1.3 or greater. Furthermore, the upper limit is more preferably 5 or less, and even more preferably 4.5 or less, 4 or less, or 3.5 or less. By using an oil-and-fat composition for a foamable oil-in-water emulsion within this range, a foamable oil-in-water emulsion with good shape retention can be obtained.

[0018] The oil-and-fat composition for a foamable oil-in-water emulsion of the present invention preferably further satisfies requirement (E). (E) The content of oleic acid in the constituent fatty acid composition is 8% by mass or less. More preferably, the upper limit is 7% by mass or less, 6% by mass or less, or 5% by mass or less. By using an oil-and-fat composition for a foamable oil-in-water emulsion within this range, a foamable oil-in-water emulsion with good shape retention can be obtained.

[0019] Various oils and fats can be used as raw materials for the oil-and-fat composition for foamable oil-in-water emulsions of the present invention so as to satisfy all of requirements (A) to (C). Examples of usable oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, medium-chain fatty acid (MCT)-linked oils, shea butter, and monkey fat; animal fats such as beef tallow, lard, and milk fat; algae oil; microbially cultured oils; and processed oils and fats obtained by fractionating, hydrogenating, interesterifying, or the like, as well as mixtures of these. Since a foamable oil-in-water emulsion composed solely of vegetable ingredients can be provided, vegetable oils are preferred as raw materials for the oil and fat composition.

[0020] Examples of raw materials for the oil-and-fat composition for foamable oil-in-water emulsions of the present invention include, preferably, coconut oil, palm kernel oil, MCT, milk fat, and processed oils and fats obtained by fractionating, hydrogenating, interesterifying, etc., thereof, as well as mixtures of these oils and fats. A feature of the oil-and-fat composition for foamable oil-in-water emulsions of the present invention is that a foamable oil-in-water emulsion with better shape retention can be obtained without including non-lauric oils and fats as an essential component in the raw oils and fats. While non-lauric oils and fats may be used within a range that does not impair the effects of the present invention, a more desirable embodiment is that the raw oils and fats may contain 0% by mass of non-lauric oils and fats, and it is preferable not to use non-lauric oils and fats in the raw oils and fats. Note that "non-lauric oils and fats" as used herein refers to oils and fats containing 5% by mass or less of lauric acid. Specific examples include palm-based oils and fats, processed oils and fats obtained by fractionating, hydrogenating, interesterifying, etc., of palm-based oils and fats, as well as mixtures of these oils and fats. When a foamable oil-in-water emulsion containing no animal raw materials is to be obtained, the raw material oil of the oil composition for the foamable oil-in-water emulsion is preferably a vegetable oil.

[0021] The content of the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention in the oil phase of the foamable oil-in-water emulsion is preferably 0.1% by mass or more. More preferably, the lower limit is 0.5% by mass or more, 1% by mass or more, 1.3% by mass or more, 1.5% by mass or more, or 2% by mass or more. More preferably, the upper limit is 100% by mass or less, 80% by mass or less, 60% by mass or less, or 58% by mass or less. When the oil-and-fat composition for a foamable oil-in-water emulsion is in this range, the foamable oil-in-water emulsion can have good emulsion stability and good shape retention, and can be obtained.

[0022] The oils and fats contained in the foamable oil-in-water emulsion of the present invention may be other oils and fats than the oil and fat composition for foamable oil-in-water emulsions. Examples of vegetable oils and fats that are commonly used for food include soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, palm oil, palm kernel oil, coconut oil, and other vegetable oils. Alternatively, hardened, fractionated, or interesterified versions of these oils and fats may be used. One or more of these oils and fats may also be blended and used.

[0023] The content of the oil phase of the foamable oil-in-water emulsion of the present invention is preferably 8% by mass or more as the lipid content, including the lipids contained in the oil-and-fat composition for the foamable oil-in-water emulsion and raw materials other than the oil-and-fat composition for the foamable oil-in-water emulsion. More preferably, the lower limit is 10% by mass or more, 12% by mass or more, or 15% by mass or more. Also more preferably, the upper limit is 60% by mass or less, 55% by mass or less, 50% by mass or less, or 45% by mass or less.

[0024] Furthermore, the melting point of the oil phase of the foamable oil-in-water emulsion according to one embodiment of the present invention is preferably such that the oil phase is in a molten state at eating temperature or mouth temperature. In practice, the melting point of the oil phase is 25 to 45°C, more preferably 26 to 40°C, or 27 to 37°C. The melting point referred to in the present invention refers to the slip melting point, which is measured by the method described in the Japan Oil Chemists' Society Standard for the Analysis of Fats, Oils and Related Materials (1), and refers to the temperature at which a sample filled in a capillary tube begins to soften and rise when heated under specified conditions.

[0025] The foamable oil-in-water emulsion of the present invention can contain auxiliary materials as needed in addition to the fat and oil composition for the foamable oil-in-water emulsion. For example, dairy ingredients (raw milk, concentrated milk, skim milk powder, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starch (starch derived from grains such as rice, wheat, and rice, starch derived from corn, starch derived from potatoes such as potato and tapioca, or modified starches thereof, modified starches, etc.), emulsifiers (recipe, Examples of suitable additives include: sugars, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcoholic beverages, etc.), and various nutrients (proteins, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.).

[0026] Method for Producing Foamable Oil-in-Water Emulsion An example of a method for producing the foamable oil-in-water emulsion of the present invention can be carried out in the same manner as for producing a general oil-in-water emulsion. Specifically, the foamable oil-in-water emulsion can be obtained by mixing the oil-and-fat composition for a foamable oil-in-water emulsion of the present invention, raw materials such as oils and fats other than the oil-and-fat composition for a foamable oil-in-water emulsion, water, milk components, and other raw materials to which emulsifiers, salts, and other additives have been added, and then pre-emulsifying, pasteurizing, or sterilizing, homogenizing, and cooling. The homogenization may be carried out either before or after pasteurization or sterilization, or a combination of both. Sterilization is preferred in terms of the shelf life of the foamable oil-in-water emulsion.

[0027] In the present invention, there are two types of sterilization treatment for foamable oil-in-water emulsions: indirect heating and direct heating. Examples of indirect heating treatment equipment include APV plate-type UHT treatment equipment (manufactured by APV Corporation), CP-UHT sterilizer (manufactured by Climati Package Co., Ltd.), Stork tubular sterilizer (manufactured by Stork Co., Ltd.), and Contherm scraping-type UHT sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), but these are not particularly restrictive. In addition, examples of direct heating sterilization equipment include UHT sterilization equipment such as an ultra-high temperature sterilizer (manufactured by Iwai Machinery Co., Ltd.), an Uperization sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), a VTIS sterilizer (manufactured by Tetra Pak Alfa Laval Co., Ltd.), a Lagier UHT sterilizer (manufactured by Lagier Co., Ltd.), and a Paralizer (manufactured by Pasch & Silkeborg Co., Ltd.), and any of these equipment may be used.

[0028] The foamable oil-in-water emulsion of the present invention has excellent emulsion stability as a sterile filled product when aseptically filled into tetra packs or shoddy packs in a liquid state after the above sterilization treatment.

[0029] The foamable oil-in-water emulsion obtained through the above steps can be further subjected to a whipping step to prepare whipped cream (whipped cream). In the whipping step, the emulsion obtained in the emulsifying step is partially demulsified and the composition is aerated, thereby obtaining whipped cream.

[0030] The whipped foamable oil-in-water emulsion can be used as a filling material, a sandwich material, a topping material, a coating material, etc. The whipped foamable oil-in-water emulsion can be consumed either refrigerated or frozen, or can be thawed after being frozen and then consumed.

[0031] EXAMPLES The present invention will be described in more detail below. In the following, "parts" and "%" refer to mass standards unless otherwise specified.

[0032] All of the fats and oils used in the study were manufactured by Fuji Oil Co., Ltd. The fatty acid composition of each fat and oil was analyzed in accordance with AOCS Official Method Ce 1h-05, and the triglyceride composition (total carbon number) of the fat and oil was measured in accordance with the Standard Method for Analysis of Fats, Oils, and Related Materials 2.4.6 Triacylglycerol Composition (Gas Chromatography) established by the Japan Oil Chemists' Society. The composition of each fat and oil is shown in Table 1.

[0033] Method for producing Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion: Medium-chain fatty acid-bonded oil ("MCT-64" manufactured by Fuji Oil Co., Ltd.) was used as Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion.

[0034] Manufacturing method of Example 1 of oil-and-fat composition for foamable oil-in-water emulsion 20 parts of Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion and 80 parts of extremely hardened palm kernel stearin oil (iodine value <1) were mixed, and a random transesterification reaction was carried out using sodium methylate at 80° C. Thereafter, the mixture was washed with water, bleached, and deodorized according to conventional methods, and the resulting mixture was designated Example 1 of oil-and-fat composition for foamable oil-in-water emulsion.

[0035] Manufacturing method for Example 2 of oil-and-fat composition for foamable oil-in-water emulsion Five parts of Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion and 95 parts of extremely hardened palm kernel stearin oil (iodine value <1) were mixed, and the mixture was subjected to a random transesterification reaction and washed with water, bleached, and deodorized in the same manner as in Example 1 of oil-and-fat composition for foamable oil-in-water emulsion to obtain Example 2 of oil-and-fat composition for foamable oil-in-water emulsion.

[0036] Manufacturing method for Example 3 of oil-and-fat composition for foamable oil-in-water emulsion 20 parts of Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion and 80 parts of palm kernel oil (iodine value 17.5) were mixed, and the mixture was subjected to a random transesterification reaction and washed with water, bleached, and deodorized in the same manner as in Example 1 of oil-and-fat composition for foamable oil-in-water emulsion to obtain Example 3 of oil-and-fat composition for foamable oil-in-water emulsion.

[0037] Manufacturing method of Example 4 of oil-and-fat composition for foamable oil-in-water emulsion Example 3 was obtained by subjecting 100 parts of palm kernel oil (iodine value 17.5) to a random transesterification reaction, washing with water, bleaching, and deodorization in the same manner as in Example 1 of oil-and-fat composition for foamable oil-in-water emulsion.

[0038] Manufacturing method for Example 5 of oil-and-fat composition for foamable oil-in-water emulsion 20 parts of Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion and 80 parts of palm kernel olein (iodine value 25) were mixed, and the mixture was subjected to a random interesterification reaction and washed with water, bleached, and deodorized in the same manner as in Example 1 of oil-and-fat composition for foamable oil-in-water emulsion to obtain Example 5 of oil-and-fat composition for foamable oil-in-water emulsion.

[0039] Method for producing Comparative Example 2 of oil-and-fat composition for foamable oil-in-water emulsion 50 parts of Comparative Example 1 of oil-and-fat composition for foamable oil-in-water emulsion were mixed with 50 parts of extremely hardened palm oil (iodine value of 4 or less), and the mixture was subjected to a random transesterification reaction and washed with water, bleached, and deodorized in the same manner as in Example 1 of oil-and-fat composition for foamable oil-in-water emulsion to obtain Comparative Example 2 of oil-and-fat composition for foamable oil-in-water emulsion.

[0040] [Table 1]

[0041] The oil and fat compositions for foamable oil-in-water emulsions in Examples 1 to 5 were oil and fat compositions for foamable oil-in-water emulsions that satisfied all of the following requirements (A) to (C): (A) the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition was 0.3 to 30 mass %; (B) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition was 40 to 80 mass %; and (C) they were interesterified oils and fats.

[0042] ◆Production of foamable oil-in-water emulsion The raw materials used for the foamable oil-in-water emulsion were as follows: Palm mid-melting point oil: "Melba 26" (manufactured by Fuji Oil Co., Ltd.) Palm kernel oil: "Refined palm kernel oil" (manufactured by Fuji Oil Co., Ltd.) Glycerin unsaturated fatty acid ester: "Glister MO-3S" (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) Skim milk powder: manufactured by Megmilk Snow Brand Co., Ltd. Sucrose fatty acid ester: "Sugar Ester S570" (manufactured by Mitsubishi Chemical Foods Corporation) Trisodium citrate: manufactured by Iwata Chemical Industry Co., Ltd. Gellan gum: "Kelcogel HM" (manufactured by San-Ei Gen F.F.I. Co., Ltd.)

[0043] Foamable oil-in-water emulsions were produced according to the formulations in Tables 2 and 3. The production method was as follows: Various oils and fats were mixed with lecithin and a glycerin unsaturated fatty acid ester to obtain an oil phase. Separately, skim milk powder, sucrose fatty acid ester, glycerin saturated fatty acid ester trisodium citrate, and gellan gum were dissolved and mixed in water to obtain an aqueous phase. The oil phase and aqueous phase were mixed in an emulsification tank and pre-emulsified. The mixture was then sterilized using a direct heating method at 145°C for 4 seconds using an ultra-high temperature sterilizer (Iwai Machinery Co., Ltd.), followed by homogenization in a high-pressure homogenizer (5 MPa) and immediate cooling to obtain each foamable oil-in-water emulsion.

[0044] ◆Evaluation method Evaluation was based on five categories: whipping time, overrun, emulsion stability, shape retention, and melt-in-the-mouth. Products that passed all the evaluations were deemed to be foaming oil-in-water emulsions with good shape retention and melt-in-the-mouth properties. Evaluations were carried out by five well-trained panelists who are regularly involved in the development of foaming oil-in-water emulsions, and the results were quantified by consensus. Products that passed all the categories were deemed to have passed the overall evaluation as foaming oil-in-water emulsions with good shape retention and melt-in-the-mouth properties.

[0045] ◆ "Whipping time" 320 g of sugar was added to 4 kg of each foamable oil-in-water emulsion, and the mixture was whipped in a mixer ("NHP-20M," high-speed, manufactured by Kanto Mixing Machinery Co., Ltd.), and the time required to reach the optimal foam state was measured. A passing score was 3 points or higher. The time required to reach the optimal foam state is the time from the start of stirring to the time the optimal foam state is reached when the emulsion of the present invention is stirred to foam, and the optimal foam state refers to the state in which the emulsion has reached its maximum volume through foaming. 5 points: The time required to reach the optimal foam state was shorter than that of Comparative Example 1. 4 points: The time required to reach the optimal foam state was the same as that of Comparative Example 1 (0 to 30 seconds longer than that of Comparative Example 1). 3 points: The time required to reach the optimal foam state was 30 to 90 seconds longer than that of Comparative Example 1. 2 points: The time required to reach the optimal foam state was 90 to 180 seconds longer than that of Comparative Example 1. 1 point: The time required to reach the optimal foam state was 180 seconds or more longer than that of Comparative Example 1.

[0046] ◆ "Overrun" The optimum foaming state at the time of whipping time evaluation carried out by the above method was calculated using the following formula. An overrun value of 80 or more was deemed to pass. [(amount of foamable oil-in-water emulsified substance before foaming) - (amount of foamable oil-in-water emulsified substance at maximum foaming state)] ÷ (amount of foamable oil-in-water emulsified substance at maximum foaming state) x 100 [unit: %]

[0047] ◆ "Emulsion stability" 50 g of foaming oil-in-water emulsion was placed in a 100 ml beaker and incubated at 20°C for 2 hours. After adding a ceramic ball, the emulsion was shaken using a horizontal shaker and scored for the occurrence of blobbing of the foaming oil-in-water emulsion. A score of 3 or more was considered to be good emulsion stability and passed. Blobbing refers to a significant increase in viscosity or solidification caused by an increase in product temperature or vibration during transportation, and is commonly known as "blotting." 5 points: No blobbing occurred for 5 minutes or more. 4 points: Blotting occurred between 4 and 5 minutes. 3 points: Blotting occurred between 3 and 4 minutes. 2 points: Blotting occurred between 2 and 3 minutes. 1 point: Blotting occurred in less than 2 minutes.

[0048] ◆ "Shape retention" The state of the artificial flowers when the whipped cream was squeezed out with a piping bag immediately after whipping was scored. A score of 3 or more was deemed to have good shape retention and passed. 5 points: The corners were well-defined and the product was very stiff. 4 points: The corners were well-defined and the product was stiff. 3 points: The product was stiff within the acceptable range. 2 points: The corners were not well-defined. 1 point: The corners were not sharp.

[0049] ◆ "Melting in the mouth" The whipped cream was tasted and scored. A score of 3 or more was considered to have good melting in the mouth and passed. 5 points: Melting in the mouth was very good. 4 points: Melting in the mouth was good. 3 points: Melting in the mouth was within the acceptable range. 2 points: Melting in the mouth was poor. 1 point: Melting in the mouth was very poor.

[0050] [Table 2]

[0051] [Table 3]

[0052] Comparative Example 2, which contained an oil-and-fat composition that did not satisfy any of the requirements (A) to (C) below, did not have good shape retention. On the other hand, Examples 1 to 7, which contained oil-and-fat compositions that satisfied all of the requirements (A) to (C) below, had shape retention and melt-in-the-mouth properties that were within the acceptable range or higher. Among these, the foamable oil-and-water emulsions containing oil-and-fat compositions 1 and 4 for foamable oil-in-water emulsions had better shape retention and melt-in-the-mouth properties. In particular, the foamable oil-and-water emulsion containing oil-and-fat composition 2 for foamable oil-in-water emulsions had the best shape retention and melt-in-the-mouth properties. Furthermore, Examples 8 and 9, which contained oil-and-fat compositions that satisfied all of the requirements (A) to (C) below, had shape retention and melt-in-the-mouth properties that were within the acceptable range or higher. Furthermore, Examples 10 and 11, in which the amount of oil in the foamable oil-in-water emulsion was changed, also showed no problems with shape retention and melt-in-the-mouth properties. On the other hand, Comparative Example 3, which included Comparative Example 2, an oil and fat composition that did not satisfy any of the following requirements (A) to (C), did not have good shape retention and melt-in-the-mouth properties. In addition, Comparative Example 4, which did not include an oil and fat composition that satisfied all of the following requirements (A) to (C), also had poor shape retention, and Comparative Example 5 had poor emulsion stability. (A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms was 0.3 to 30 mass%. (B) In the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms was 40 to 80 mass%. (C) It is an interesterified oil and fat.

Claims

1. An oil and fat composition for a foamable oil-in-water emulsion, which satisfies all of the following requirements (A) to (C): (A) the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 30 mass %; (B) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 40 to 80 mass %; and (C) the oil and fat is an interesterified oil.

2. The oil and fat composition for a foamable oil-in-water emulsion according to claim 1, which satisfies the following requirement (B): (B) the content of saturated fatty acids having 12 to 14 carbon atoms in the constituent fatty acid composition is 53 to 80% by mass; 3. The oil and fat composition for a foamable oil-in-water emulsion according to claim 1 or 2, further satisfying the following requirement (D): (D) the mass ratio of the triglyceride content of CN28 to CN34 to the triglyceride content of CN36 (total amount of CN28 to CN34 / CN36 ratio) is 1 or more. Here, triglycerides of CN28 to CN34 refer to triglycerides whose constituent fatty acids have a total carbon number of 28 to 34, and triglycerides of CN36 refer to triglycerides whose constituent fatty acids have a total carbon number of 36.

4. A foamable oil-in-water emulsion comprising the oil composition for a foamable oil-in-water emulsion according to claim 1 or 2.

5. A foamable oil-in-water emulsion comprising the oil / fat composition for a foamable oil-in-water emulsion according to claim 3.

6. A method for producing a foamable oil-in-water emulsion, comprising containing 0.1 mass % or more of the oil composition for a foamable oil-in-water emulsion according to claim 1 or 2 in the oil phase of the foamable oil-in-water emulsion.

7. A method for producing a foamable oil-in-water emulsion, comprising 0.1% by mass or more of the oil / fat composition for a foamable oil-in-water emulsion according to claim 3 in an oil phase of the foamable oil-in-water emulsion.

Images