JP7055564B2 - Underwater oil type emulsion - Google Patents

Description

The present invention relates to an oil-in-water emulsion having a high content of cocoa butter.

Fillings are used in combination with other food products such as bakery products. Fillings used in combination with bakery products are dominated by fillings that contain water. Fillings containing water are roughly classified into fillings in which fats and oils form a continuous phase and fillings in which water forms a continuous phase. Fillings in which fats and oils form a continuous phase are usually emulsified in water-in-oil emulsions. As the filling of the water-in-oil emulsion, for example, Patent Documents 1 to 3 and the like have been proposed. In addition, the filling in which water forms a continuous phase is usually an oil-in-water emulsion in an emulsified form. As the filling of the oil-in-water emulsion, for example, Patent Documents 4 to 6 and the like have been proposed.

The filling of the water-in-oil emulsion has a relatively long shelf life because the outer phase is oil and fat. However, the filling of the water-in-oil emulsion has a drawback that the melting in the mouth becomes oily. On the other hand, the filling of the oil-in-water emulsion does not last for a long time because the outer phase is water. However, the filling of the oil-in-water emulsion has the advantage that the melt-in-the-mouth is not oily and has a good melt-in-the-mouth. Therefore, when giving priority to the filling in the mouth, an oil-in-water emulsion filling was used.

Taste components such as sugar are usually added to the filling. Among the fillings to which the taste component is added, the chocolate-flavored filling to which chocolates are added is a very popular product. A cocoa ingredient such as chocolate or cocoa mass is usually added to the chocolate-flavored filling.

Of the cocoa ingredients, cocoa mass is an important ingredient that determines the flavor of chocolate. Therefore, when a large amount of cocoa mass or chocolate containing cocoa mass is blended in the food, a food having a richer chocolate flavor can be obtained. Since cocoa butter contains about 55% by mass of cocoa butter, when a large amount of cocoa butter or chocolate containing cocoa butter is added to the food, the content of cocoa butter in the food increases.

Also in the filling, when cocoa mass or chocolate containing cocoa mass is used as a raw material, a filling with a richer chocolate flavor can be obtained. However, when the filling is an oil-in-water emulsion, there is a problem that cocoa butter contained in cocoa mass deteriorates the emulsion stability.

From the above background, it has been required to develop an oil-in-water emulsion having a high cocoa butter content and good emulsion stability.

Japanese Unexamined Patent Publication No. 2016-168002 Japanese Unexamined Patent Publication No. 2012-200226 Japanese Unexamined Patent Publication No. 2009-34082 Japanese Unexamined Patent Publication No. 2013-202040 Japanese Unexamined Patent Publication No. 2010-220483 Japanese Unexamined Patent Publication No. 2007-209254

An object of the present invention is to provide an oil-in-water emulsion having a high content of cocoa butter and having good emulsion stability.

As a result of diligent studies to solve the above problems, the present inventors have found that when a specific oil or fat is blended in a specific ratio with respect to the content of cocoa butter, the content of cocoa butter is high and the emulsification is stable. They have found that an oil-in-water emulsion having a property can be obtained, and have completed the present invention.

That is, the first invention of the present invention contains 2 to 20% by mass of cocoa butter, 0.5 to 20% by mass of the following oil and fat composition A, and the content of the following oil and fat composition A with respect to the content of cocoa butter. An oil-in-water emulsion having a mass ratio of 0.3 to 1.2.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 indicate the following, respectively.
M: Linear saturated fatty acid with 8 to 10 carbon atoms X: Linear saturated fatty acid with 16 to 18 carbon atoms M2X: 2 molecules of M, triglyceride with 1 molecule of X bound MX2: 1 molecule of M, 2 of X Molecularly bound triglycerides
The second invention of the present invention is the oil-in-water emulsion according to the first invention, which contains 30 to 65% by mass of fat and oil and 20 to 60% by mass of liquid oil.
The third invention of the present invention is the oil-in-water emulsion according to the first invention or the second invention , which contains 3 to 20% by mass of cocoa mass.
The fourth invention of the present invention is the oil-in-water emulsion according to any one of the first to third inventions, which contains 0.1 to 5% by mass of protein and / or starch.
The fifth invention of the present invention is the oil-in-water emulsion according to any one of the first to fourth inventions, which does not contain an emulsifier.
The sixth invention of the present invention is the oil-in-water emulsion according to any one of the first to fifth inventions , wherein the oil-in-water emulsion is for filling.
The seventh invention of the present invention is a food using the oil-in-water emulsion according to any one of the first to sixth inventions .

According to the present invention, it is possible to provide an oil-in-water emulsion having a high content of cocoa butter and having good emulsion stability.

The oil-in-water emulsion according to the embodiment of the present invention contains 2 to 20% by mass of cocoa butter, 0.5 to 20% by mass of the following oil and fat composition A, and the following oil and fat composition A with respect to the content of cocoa butter. The mass ratio of the content of is 0.3 to 1.2.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 indicate the following, respectively.
M: Linear saturated fatty acid with 8 to 10 carbon atoms X: Linear saturated fatty acid with 16 to 18 carbon atoms M2X: 2 molecules of M, triglyceride with 1 molecule of X bound MX2: 1 molecule of M, 2 of X Molecularly bound triglycerides

The oil-in-water emulsion according to the embodiment of the present invention contains cocoa butter. The oil-in-water emulsion according to the embodiment of the present invention contains 2 to 20% by mass of cocoa butter, preferably 3 to 15% by mass, more preferably 3 to 10% by mass, and most preferably 3. .Contains 5 to 7% by mass. When the oil-in-water emulsion contains cocoa butter in the above range, an oil-in-water emulsion having a rich chocolate flavor can be obtained.
In the present invention, the cocoa butter is not only the cocoa butter to be blended, but also the cocoa butter contained in the cacao raw materials such as cacao mass and cocoa powder to be blended, the cocoa butter contained in the chocolate to be blended, and the chocolate to be blended. Also includes cocoa butter derived from the cacao raw material contained in. Therefore, the oil-in-water emulsion according to the embodiment of the present invention may contain cocoa butter by blending cocoa raw materials such as cocoa mass and cocoa powder.

The oil-in-water emulsion according to the embodiment of the present invention contains the following oil / fat composition A.
The oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention is an oil / fat containing 50% by mass or more of M2X + MX2. The oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention contains M2X + MX2 in an amount of 50% by mass or more, preferably 60 to 100% by mass, and more preferably 65 to 85% by mass. %contains.
In the present invention, M2X + MX2 is the total content of M2X and MX2. Further, in the present invention, M2X is a triglyceride (MMX + MXM + XMM) in which two molecules of M and one molecule of X are bound. Further, in the present invention, MX2 is a triglyceride (MXX + XMX + XXM) in which one molecule of M and two molecules of X are bound. Further, in the present invention, X is a linear saturated fatty acid having 16 to 18 carbon atoms. Further, in the present invention, M is a linear saturated fatty acid having 8 to 10 carbon atoms. Further, triglyceride is triacylglycerol in which three molecules of fatty acid are bound to glycerol.

The oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention has a mass ratio of MX2 / M2X of preferably 0.05 to 4.5, more preferably 0.2 to. It is 3.0, more preferably 0.5 to 1.5.
In the present invention, the mass ratio of MX2 / M2X is the ratio of the MX2 content (mass%) to the M2X content (mass%).

The oil-and-fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention preferably contains M in an amount of 35 to 65% by mass, more preferably 37 to 63% by mass, as a constituent fatty acid. More preferably, it contains 40 to 60% by mass.

The oil-and-fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention contains X in an amount of preferably 35 to 65% by mass, more preferably 37 to 63% by mass, as a constituent fatty acid. , More preferably 40 to 60% by mass.

The oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention preferably has a mass ratio of De / M in the constituent fatty acids of 0.55 to 0.85, more preferably 0.55 to 0.85. It is 0.58 to 0.83, more preferably 0.60 to 0.80.
In the present invention, the mass ratio of De / M in the constituent fatty acids is the ratio of the De content (mass%) to the M content (mass%). Further, in the present invention, De is decanoic acid (a linear saturated fatty acid having 10 carbon atoms).

The oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention has a mass ratio of St / X in the constituent fatty acids of preferably 0.50 or more, more preferably 0.70. The above is the above, and more preferably 0.80 to 0.98.
In the present invention, the mass ratio of St / X in the constituent fatty acids is the ratio of the St content (mass%) to the X content (mass%). In the present invention, St is stearic acid (a linear saturated fatty acid having 18 carbon atoms).

The oil-and-fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably an oil-and-fat obtained by randomly transesterifying a mixed oil of the following oil-and-fat D and the following oil-and-fat E. Further, the oil / fat composition A used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably subjected to random transesterification of a mixed oil of the following oil / fat D and the following oil / fat F, and then extremely cured. It is the obtained fat and oil.

The oil / fat D is composed of only M3. The oil / fat D is preferably a medium-chain fatty acid triglyceride (hereinafter referred to as MCT). In the present invention, M3 is a triglyceride (MMM) to which three M molecules are bound.

The oil / fat E has an iodine value of 5 or less and contains 90% by mass or more of X as a constituent fatty acid. The oil / fat E has an iodine value of 5 or less, preferably 3 or less, and more preferably 2 or less. The fat and oil E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The fat E is preferably an extremely hydrogenated oil of rapeseed oil, an extremely hydrogenated oil of soybean oil, or an extremely hydrogenated oil of palm oil, and more preferably an extremely hydrogenated oil of rapeseed oil.

The blending ratio of the mixed oil of the fat D and the fat E (fat D: fat E) is preferably a mass ratio of 10:90 to 65:35, and more preferably a mass ratio of 20:80 to 55:45. , More preferably, the mass ratio is 40:60 to 55:45.

The fat and oil F contains 90% by mass or more of a fatty acid having 16 to 18 carbon atoms as a constituent fatty acid. The fat and oil F contains 90% by mass or more of a fatty acid having 16 to 18 carbon atoms as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The fat F is preferably rapeseed oil, soybean oil or palm oil, and more preferably rapeseed oil.

The blending ratio of the mixed oil of the fat D and the fat F (fat D: fat F) is preferably a mass ratio of 10:90 to 65:35, and more preferably a mass ratio of 20:80 to 55:45. , More preferably, the mass ratio is 40:60 to 55:45.

The random transesterification for producing the oil / fat composition A is not particularly limited and can be carried out by a usual method. For the random transesterification for producing the oil / fat composition A, either a chemical transesterification method using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification method using a lipase as a catalyst may be used.
For chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then the pressure is reduced and the temperature is 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring. After the chemical transesterification is completed, the catalyst can be removed by washing with water or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
For enzymatic transesterification, for example, 0.02 to 10% by mass (preferably 0.04 to 5% by mass) of lipase powder or immobilized lipase is added to the raw material fat and oil, and then 40 to 80 ° C., preferably 40. The reaction can be carried out with stirring at ~ 70 ° C. for 0.5 to 48 hours (preferably 0.5 to 24 hours). After the enzymatic transesterification is completed, the lipase can be removed by filtration or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed. Lipases capable of random transesterification include lipases derived from Alcaligenes (for example, Lipase QLM and Lipase PL manufactured by Meito Sangyo Co., Ltd.) and lipases derived from Candida (for example, Lipase OF manufactured by Meito Sangyo Co., Ltd.). Etc.) etc.

The extreme curing (hydrogenation) for producing the oil / fat composition A is not particularly limited and can be carried out by a usual method. In order to produce the oil / fat composition A, the extreme curing can be performed under the conditions of, for example, a nickel catalyst, a hydrogen pressure of 0.02 to 0.3 Mpa, and 160 to 200 ° C.

The oil-and-fat composition A used in the production of the oil-in-water emulsion according to the embodiment of the present invention can also be fractionated after random transesterification or extreme curing.
The separation for producing the oil / fat composition A is not particularly limited and can be carried out by a usual method. The separation is preferably dry separation (natural separation). In dry separation, crystals of fats and oils are precipitated by cooling the fats and oils while stirring in a tank, and then squeezed and / or filtered to have a high melting point (also referred to as a hard part or a crystal fraction) and a low value. It is divided into a melting point portion (also referred to as a soft portion or a liquid fraction). The temperature at which the fats and oils are separated is not particularly limited because it varies depending on the properties of the fats and oils to be targeted. The temperature at the time of dry separation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and even more preferably 37 to 43 ° C.

The oil-in-water emulsion according to the embodiment of the present invention contains the oil / fat composition A in an amount of 0.5 to 20% by mass, preferably 0.5 to 15% by mass, and more preferably 1 to 10% by mass. It is contained, more preferably 1 to 8% by mass. When the oil-in-water emulsion contains the oil / fat composition A in the above range, an oil-in-water emulsion having a high content of cocoa butter and good emulsification stability can be obtained.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains a liquid oil. The oil-in-water emulsion according to the embodiment of the present invention preferably contains 20 to 60% by mass of liquid oil, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
In the present invention, the liquid oil is a fat or oil that is liquid at 20 ° C. Specific examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, red flower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, flaxseed oil and processed fats and oils (separated oil, ester replacement oil, etc.). Hydrogenated oil), etc. These liquid oils can also be used in combination of two or more. The liquid oil used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably canola oil.

As the oil-in-water emulsion according to the embodiment of the present invention, edible oils and fats usually used for producing oil-in-water emulsions can be used in addition to cocoa butter and the oil and fat composition A. Specific examples of edible fats and oils used in the production of oil-in-water emulsions include palm oil, palm kernel oil, shea butterfat, monkey fat, ilippe fat, milk fat and the like, and processed fats and oils thereof (separated oil, ester exchange oil, hydrogen). Additive oil), etc. These edible oils and fats can also be used in combination of two or more.

The triglyceride composition of fats and oils can be measured according to a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)).
The constituent fatty acid composition of fats and oils can be measured according to a gas chromatograph method (AOCS Ce1f-96).
The iodine value of fats and oils can be measured in accordance with "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of "Standard Oil and Fat Analysis Test Method (edited by Japan Oil Chemists'Society)". can.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 30 to 65% by mass, more preferably 35 to 60% by mass, and further preferably 40 to 55% by mass.
In the present invention, the fat and oil is the total fat and oil content including all the fats and oils contained in the oil-in-water emulsion. That is, the fats and oils include cocoa butter, milk fats and the like contained in oil-containing raw materials such as cocoa mass, cocoa powder and whole fat powdered milk, in addition to the fats and oils to be blended. Therefore, the oil-in-water emulsion according to the embodiment of the present invention can contain oil and fat by blending an oil-containing raw material such as cocoa mass, cocoa powder, and full-fat milk powder.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 3 to 20% by mass of cocoa mass, more preferably 5 to 15% by mass, and even more preferably 7 to 10% by mass. When the oil-in-water emulsion contains cocoa butter in the above range, an oil-in-water emulsion having a richer chocolate flavor can be obtained.
In the present invention, the cocoa mass includes not only the cocoa mass to be blended but also the cocoa mass contained in the chocolate to be blended. Therefore, the oil-in-water emulsion according to the embodiment of the present invention can also contain cocoa mass by blending chocolate containing cocoa mass.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 1 to 20% by mass of non-fat cacao solids, more preferably 2 to 15% by mass, and even more preferably 2 to 10% by mass. Most preferably, it contains 3 to 5% by mass. When the oil-in-water emulsion contains the non-fat cacao solid content in the above range, an oil-in-water emulsion having a richer chocolate flavor can be obtained.
In the present invention, the non-fat cacao solid content is a solid content obtained by removing fats and oils and water from cacao raw materials such as cocoa beans, cacao nibs, cacao mass, and cocoa powder.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains protein and / or starch, and more preferably contains protein.

The protein used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably a milk-derived protein or an egg-derived protein, and more preferably a milk-derived protein or an egg white-derived protein.
In the present invention, the milk-derived protein also includes proteins contained in dairy products such as milk powder. In addition, the protein derived from an egg in the present invention also includes a protein contained in an egg such as egg white. Therefore, the oil-in-water emulsion according to the embodiment of the present invention can also contain a protein by blending a dairy product such as milk powder or an egg such as egg white.

The starch used in the production of the oil-in-water emulsion according to the embodiment of the present invention is preferably modified starch. The modified starch used in the production of the oil-in-water emulsion according to the embodiment of the present invention is a processed starch derived from rice, wheat, tapioca, potato, and corn. Specific examples of modified starch are oxidized starch, esterified starch, etherified starch, pregelatinized starch and the like.

The oil-in-water emulsion according to the embodiment of the present invention contains protein and / or starch in an amount of preferably 0.1 to 5% by mass, preferably 0.5 to 3% by mass, and more preferably 0.8. Contains up to 2% by mass. When the oil-in-water emulsion contains protein and / or starch in the above range, an oil-in-water emulsion having a high content of cocoa butter and good emulsion stability can be obtained without using an emulsifier.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains a thickening polysaccharide. Specific examples of thickening polysaccharides include sugar (sucrose), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted water candy, isomerized liquid sugar, sucrose-bound water candy, and reduced sugar polydextrose. Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, martitol, erythritol, mannitol, raffinose, malttriose, tetraose and the like. These sugars can also be used in combination of two or more. The saccharide used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably liquid sugar, more preferably Brix 60 to 80 liquid sugar, and further preferably Brix 65 to 75 liquid sugar. be.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 20 to 65% by mass of saccharides, more preferably 30 to 60% by mass, and even more preferably 35 to 55% by mass.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 5 to 30% by mass of water, more preferably 10 to 20% by mass, and even more preferably 12 to 16% by mass.
In the present invention, the water content is the total water content including all the water content contained in the oil-in-water emulsion. That is, the water content includes not only the water to be blended but also the water content contained in the water-containing raw materials such as liquid sugar and condensed milk.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains a saccharide. Specific examples of sugars include sugar (sucrose), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted water candy, isomerized liquid sugar, sucrose-bound water candy, reducing sugar polydextrose, oligosaccharide, and the like. Sorbitol, reducing lactose, sucrose, xylose, xylitol, martitol, erythritol, mannitol, raffinose, malttriose, tetraose and the like. These sugars can also be used in combination of two or more. The saccharide used for producing the oil-in-water emulsion according to the embodiment of the present invention is preferably liquid sugar, more preferably Brix 60 to 80 liquid sugar, and further preferably Brix 65 to 75 liquid sugar. be.

The oil-in-water emulsion according to the embodiment of the present invention preferably contains 20 to 65% by mass of saccharides, more preferably 30 to 60% by mass, and even more preferably 35 to 55% by mass.

In addition to the oil-in-water emulsion according to the embodiment of the present invention, a raw material used for producing an oil-in-water emulsion usually used as a food such as a filling can be used. Specific examples of raw materials used for producing oil-in-water emulsions used as foods include gelling agents such as agar and gelatin, pectin, carrageenan, xanthan gum, guar gum, Arabic gum, CMC, locust bean gum, gellan gum and the like. Thickening polysaccharides, soybean flour, processed fruit products, processed vegetable products, matcha powder, various powders such as coffee powder, lecithin, lysolecithin, enzymatically decomposed lecithin, polyglycerin condensed lysinoleic acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester , Emulsifiers such as sucrose fatty acid ester and sorbitan fatty acid ester, flavors, colorants, antioxidants and the like can be used.

Usually, an emulsifier is usually used for an oil-in-water emulsion used for foods such as fillings in order to emulsify and maintain an emulsified state. However, due to the health consciousness of consumers in recent years, it is required not to use an emulsifier in the oil-in-water emulsion used in foods.
The oil-in-water emulsion according to the embodiment of the present invention has a high content of cocoa butter and has good emulsion stability without using an emulsifier. Therefore, according to the present invention, it is possible to meet the consumer's desire not to use an emulsifier.
The oil-in-water emulsion of the embodiment of the present invention preferably contains no emulsifier.

The method for producing an oil-in-water emulsion according to the embodiment of the present invention is not particularly limited. The oil-in-water emulsion according to the embodiment of the present invention can be produced by a method for producing an oil-in-water emulsion used as a conventionally known food. The oil-in-water emulsion according to the embodiment of the present invention can be produced, for example, by adding an oil phase containing oil and fat to an aqueous phase containing water and emulsifying the emulsion into an oil-in-water type using a homomixer.

The oil-in-water emulsion of the embodiment of the present invention is preferably for filling. The oil-in-water emulsion according to the embodiment of the present invention can be used as it is as a filling.

The oil-in-water emulsion according to the embodiment of the present invention has a high content of cocoa butter and has good emulsion stability. Further, the oil-in-water emulsion according to the embodiment of the present invention has a high content of cocoa butter and has good emulsification stability without using an emulsifier.

The food according to the embodiment of the present invention uses the oil-in-water emulsion according to the embodiment of the present invention. The food product of the embodiment of the present invention is preferably a bakery product. Specific examples of bakery products include biscuits, cookies, crackers, hardtack, pretzel, cut bread, wafers, sabre, langdosha, baked confectionery such as macaroons, butter cakes (pound cake, fruit cake, madeleine, baumkuchen, castella, etc.), Sponge cakes (short cakes, roll cakes, torte, decoration cakes, chiffon cakes, etc.), shoe cakes, fermented cakes, pies, waffles and other Western sweets, sweet bread, French bread, Storren, paneltone, brioche, donuts, denish, croissants Etc. bread.

The method for producing a food product according to an embodiment of the present invention is not particularly limited. The food of the embodiment of the present invention can be produced by a conventionally known method for producing a food. Specifically, the food according to the embodiment of the present invention can be produced by combining the oil-in-water emulsion according to the embodiment of the present invention with a food such as a bakery product. The means for combining the oil-in-water emulsion of the embodiment of the present invention with foods such as bakery products is, for example, packing (packing, injecting), sandwiching, placing (topping) and the like.

Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
[Analysis method]
The triglyceride composition of fats and oils was measured according to a gas chromatograph method (JAOCS, vol70, 11, 1111-1114 (1993)). The constituent fatty acid composition of the fat and oil was measured according to a gas chromatograph method (AOCS Ce1f-96). The iodine value of fats and oils was measured in accordance with "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..

[Manufacturing of oil and fat composition A1]
51 parts by mass of extremely hydrogenated rapeseed oil (iodine value: 1, X content: 96.8% by mass) and 49 parts by mass of MCT (M3 content: 100% by mass) were mixed. By exchanging the obtained mixed oil with a random ester, the fat and oil composition A1 (M2X content: 43.4% by mass, MX2 content: 32.3% by mass, total content of M2X and MX2: 75.7). Mass%, MX2 / M2X mass ratio: 0.74, M content: 48.4 mass%, X content: 50.1 mass%, De / M mass ratio: 0.71, St / X mass ratio: 0 .95) was obtained.
For random transesterification, the raw material fat and oil are sufficiently dried according to a conventional method, 0.2% by mass of sodium methoxide is added to the raw material fat and oil, and then the reaction is carried out under reduced pressure at 120 ° C. for 0.5 hours while stirring. gone.

[Manufacturing and evaluation of fillings]
An oil phase and an aqueous phase were prepared and emulsified according to the formulations shown in Tables 1 and 2, respectively, to produce a filling which is an oil-in-water emulsion. As the liquid sugar, the liquid sugar of BriX70 was used. The unit of the blending amount and the content in the table is mass%.
The state of the manufactured oil-in-water emulsion when the filling was spread with a spoon was confirmed, and the emulsification stability of the filling was evaluated according to the following evaluation criteria. When the evaluation result was ⊚ or ◯, it was considered that the filling had good emulsification stability. The evaluation results are shown in Tables 1 and 2.

<Evaluation criteria for filling>
◎: Very smooth and glossy ○: Smooth enough to spread with a spoon ×: Not spread with a spoon and cuts off

As can be seen from Tables 1 and 2, the filling of the examples had good emulsification stability.
On the other hand, as can be seen from Tables 1 and 2, the filling of the comparative example had poor emulsion stability.

Claims (7)

It contains 2 to 20% by mass of cocoa butter, 0.5 to 20% by mass of the following oil and fat composition A, and the mass ratio of the content of the following oil and fat composition A to the content of cocoa butter is 0.3 to 1.2. An oil-in-water emulsion that is.
Oil / fat composition A: An oil / fat containing 50% by mass or more of M2X + MX2.
In the above, M, X, M2X, and MX2 indicate the following, respectively.
M: Linear saturated fatty acid with 8 to 10 carbon atoms X: Linear saturated fatty acid with 16 to 18 carbon atoms M2X: 2 molecules of M, triglyceride with 1 molecule of X bound MX2: 1 molecule of M, 2 of X Molecularly bound triglycerides The oil-in-water emulsion according to claim 1, which contains 30 to 65% by mass of fat and oil and 20 to 60% by mass of liquid oil. The oil-in-water emulsion according to claim 1 or 2 , which contains 3 to 20% by mass of cocoa mass. The oil-in-water emulsion according to any one of claims 1 to 3, which contains 0.1 to 5% by mass of protein and / or starch. The oil-in-water emulsion according to any one of claims 1 to 4, which does not contain an emulsifier. The oil-in-water emulsion according to any one of claims 1 to 5, wherein the oil-in-water emulsion is for filling. A food using the oil-in-water emulsion according to any one of claims 1 to 6 .