| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil-and-fat composition to be used for coffee cream, capable of offering flavor of coffee cream when preparing using the oil-and-fat composition as the raw material, and offering coffee cream which is excellent in flavor even when leaving the coffee cream for a long period at a room temperature (20°C), and to provide the coffee cream in more details, using inexpensive lauric oil-and-fat as the raw material by an easy production method, and having high emulsification stability even if preserving at a wide temperature range (-20 to 40°C temperature range), high flavor stability, and low trans-acid content. SOLUTION: This oil-and-fat composition for the coffee cream is obtained by mixing and/or ester-interchanging lauric oil-and-fat which contains lauric acid mainly in the constituent fatty acid, and <18 wt.% of oleic acid, and liquid oil-and-fat which contains oleic acid mainly in the constituent fatty acid. The ratio of the lauric oil and fat to the liquid oil-and-fat containing oleic acid mainly is (90:10)-(10:90). The coffee cream which comprises using the oil-and-fat composition is also provided. COPYRIGHT: (C)2009,JPO&INPIT
|
