PROBLEM TO BE SOLVED: To provide a foaming oil-in-water emulsified oil and fat composition to be circulated and preserved at normal temperature after whipping in a confectionery making and bread making field, having palate feeling with less oiliness and high palatability, and excellent in an undiluted solution and physical properties after whipping.SOLUTION: The foaming oil-in-water emulsified oil and fat composition for normal temperature includes 15-40 wt.% of an oil and fat composition which includes oil and fat (A) which has a water content of 15-45 wt.%, and contains in the total oil and fat &ge60 wt.% of total 34-40C triglyceride of the constituent fatty acid, and oil and fat (B) which contains 25-40 wt.% of 16-18C saturated fatty acid in the total constituent fatty acid, and has a weight ratio of 4-14C fatty acid to &ge18C unsaturated fatty acid of (3:1)-(1:3), a melting point of &le35°C, SFC at 25°C of &ge25 wt.%, and SFC at 35°C of &le5 wt.%. The weight ratio of the oil and fat (A) to the oil and fat (B) is such that the oil and fat (A): the oil and fat (B)=(60:40)-(90:10).COPYRIGHT: (C)2011,JPO&INPIT【課題】ホイップ後に常温にて流通、保管される製菓、製パン分野において、油っぽさが少ない嗜好性の高い食感であり、原液及びホイップ後の物性が優れている起泡性水中油型乳化油脂組成物を提供する。【解決手段】水分含量が15~45重量%であり、構成脂肪酸の総炭素数が34~40のトリグリセライドを油脂全体中60重量%以上含有する油脂(A)と、構成脂肪酸全体中C16~C18の飽和脂肪酸が25~40重量%であり、C4~C14の脂肪酸とC18以上の不飽和脂肪酸の重量比が3:1~1:3であり且つ融点が35℃以下であり且つ25℃のSFCが25重量%以上、35℃のSFCが5重量%以下である油脂(B)からなり、油脂(A)と油脂(B)の重量比が油脂(A):油脂(B)=60:40~90:10である油脂組成物を15~40重量%含有する常温用起泡性水中油型乳化油脂組成物。【選択図】なし
