JP2003284489A - Plasticized and emulsified fat and oil composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a plasticized and emulsified fat and oil composition having good milk flavor, without depending on raw materials derived from the milk, to provide a method for producing the plasticized and emulsified fat and oil composition, and to provide a food by using the plasticized and emulsified fat and oil composition. <P>SOLUTION: This plasticized and emulsified fat and oil composition contains one, two or more kinds of potassium salts selected from potassium primary phosphate, potassium secondary phosphate, potassium tertiary phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, potassium norbixin, and potassium iodide, wherein the composition contains potassium in an amount of 0.05-0.3 wt.%, and further contains sodium in such an amount that a weight ratio of the sodium to the potassium is in a range of 1:0.5 to 1:5. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plastic emulsified oil / fat composition having a good milk flavor without depending on raw materials of milk origin.

[0002]

2. Description of the Related Art Conventionally, many fat and oil compositions such as fat spread are known in the food field and are commercially available. Among them, raw materials of milk origin such as milk or non-fat milk solids are preferable from the viewpoint of stabilizing the emulsified state, imparting a good flavor or melting in the final product, and imparting a high-class feeling to the product. It is said that. However, it has drawbacks such as lack of shelf life, stable supply, and relatively high price. And
When a large amount of non-fat milk solids is used, aggregates and kogation are generated due to heat denaturation of proteins in the heat sterilization process, and insoluble matter adheres to the manufacturing machine, making continuous production difficult and agglomerating in the product. There was a problem that the product value was lost due to the inclusion of things and kogation.

In addition, in order to give a milky flavor, a fragrance is sometimes used in the oil and fat composition. However, the fragrance is expensive, and even if the fragrance can be given, it is difficult to give a taste, a rich taste, and an aftertaste. The impression given to consumers is also not good.

Therefore, there has been a demand for a plastic emulsified oil / fat composition having a good milk flavor without resorting to raw materials or flavors derived from milk.

Japanese Unexamined Patent Publication (Kokai) No. 5-236896 discloses an attempt to enhance milk flavor by adding a complex of lipid and protein to an oil and fat composition.
Japanese Patent No. 0170 describes an attempt to enhance milk flavor by blending a complex of an organic acid monoglyceride and a protein, and Japanese Patent Application Laid-Open No. 9-238612 discloses that a lactic acid fermentation product is used in combination therewith. Attempts to further enhance the milky flavor have been described. However, in these attempts, in addition to the labor required in the manufacturing process, food additives have been essential. Moreover, these attempts do not strongly affect the taste of the tongue itself, which is the basis of the flavor, and therefore there is a limit in emphasizing the flavor, taste, richness and aftertaste of milk.

Japanese Unexamined Patent Publication (Kokai) No. 2-268634 describes a water-in-oil type oil / fat composition for cake using potassium citrate. However, the scent and taste of potassium citrate give an unpleasant taste. There is a problem that it interferes with the expression of milk flavor.

Japanese Patent Laid-Open No. 2000-116324 discloses
Although an oil and fat composition using potassium hydrogen tartrate or potassium citrate has been described, there is a problem that the aroma and taste of potassium hydrogen tartrate and potassium citrate give a feeling of strangeness to the flavor and interfere with the expression of milk flavor. It was

Accordingly, an object of the present invention is to provide a plastic emulsified oil / fat composition having a good milk flavor without relying on raw materials of milk origin, a method for producing the plastic emulsified oil / fat composition, and the plastic emulsified oil / fat composition. It is to provide the used food.

[0009]

The present invention is directed to monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate. , Potassium nitrate, potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, norbixin potassium, and potassium iodide. One or more potassium salts selected from
And sodium salt, the content of potassium is 0.0
The above object is achieved by providing a plastic emulsified oil / fat composition characterized in that the weight ratio of sodium to potassium is 5 to 0.3% by weight, and the weight ratio is 1: 0.5 to 5. Further, the present invention, in the aqueous phase, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate,
One or more potassium salts selected from the group consisting of potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, norbixin potassium, and potassium iodide, and sodium salt are added. The above object is achieved by providing a method for producing a plastic emulsified oil / fat composition according to claim 1, wherein the aqueous phase and the oil phase are emulsified and the mixture is plasticized by cooling. Further, the present invention, by providing a food using the plastic emulsified oil and fat composition,
The above object is achieved.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the plastic emulsified oil and fat composition of the present invention will be described in detail below. The plastic emulsified oil and fat composition of the present invention, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate,
Potassium hydroxide, potassium sorbate, potassium carbonate,
It contains one or more potassium salts selected from the group consisting of potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and potassium iodide. If these potassium salts are not contained, sufficient milk flavor is not expressed, which is not preferable.

In the present invention, among the above potassium salts, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride and potassium carbonate are used. Is preferred.

The content of potassium in the plastic emulsified oil and fat composition of the present invention is 0.05 to 0.3% by weight, preferably 0.07 to 0.25% by weight, more preferably 0.08.
~ 0.2 wt%, most preferably 0.1-0.15 wt%. The content of potassium is the total content of potassium derived from the above-mentioned potassium salt and potassium derived from raw materials of milk origin such as skim milk powder.

In the plastic emulsion oil / fat composition of the present invention,
When the content of potassium is less than 0.05% by weight, the taste is too thin to develop a good milk flavor, which is not preferable, and when it is more than 0.3% by weight, the taste is too strong and spicy and so on. It is not preferable because it causes an off taste and inhibits the expression of milk flavor.

The plastic emulsion oil / fat composition of the present invention further contains a sodium salt. Examples of the sodium salt include sodium chloride, sodium acetate, sodium chlorite, sodium nitrite, sodium L-ascorbate, sodium L-aspartate, sodium sulfite, sodium alginate, sodium benzoate, and disodium 5'-inosinate. 5'-uridylic acid disodium, ethylenediamine tetraacetate calcium disodium, ethylenediamine tetraacetate disodium, sodium erythorbate, orthophenylphenol sodium, sodium oleate, sodium caseinate, sodium carboxymethylcellulose, 5'-disodium guanylate, citrate Sodium ferrous acid, trisodium citrate, disodium glycyrrhizinate, sodium gluconate, sodium L-glutamate, monosodium succinate, co Click disodium, sodium chondroitin sulfate, sodium saccharin, sodium hypochlorite, sodium hydrosulfite, 5'-cytidylic acid disodium, DL-sodium tartrate, L- tartrate, sodium nitrate,
Sodium hydroxide, sodium bicarbonate, sodium carbonate, sodium iron chlorophyllin, sodium dehydroacetate, sodium starch glycolate, sodium starch phosphate, copper chlorophyllin sodium,
Sodium methoxide, sodium lactate, norbixin sodium, sodium pantothenate, sodium pyrosulfite, disodium pyrophosphate, tetrasodium pyrophosphate, monosodium fumarate, sodium propionate, sodium polyacrylate, sodium polyphosphate, Sodium metaphosphate, 5'-ribonucleotide disodium, riboflavin 5'-phosphate sodium salt, sodium sulfate, DL-sodium malate,
Examples thereof include disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate and the like.

The content of sodium in the plastic emulsified oil and fat composition of the present invention is preferably 0.01 to 0.6% by weight,
It is more preferably 0.02 to 0.3% by weight, and most preferably 0.03 to 0.06% by weight. The content of sodium is the total content of sodium derived from the sodium salt and sodium derived from other components.

The weight ratio of sodium to potassium in the plastic emulsion oil / fat composition of the present invention is 1 (the former): 0.
5 to 5 (latter), preferably 1: 1.0 to 4.5, more preferably 1: 2.0 to 4.0, most preferably 1:
It is 2.5 to 3.5.

When the weight ratio of sodium to potassium in the plastic emulsified oil / fat composition is out of the range of 1: 0.5 to 5, the milk flavor is not sufficiently expressed, and pungent taste is generated to impair the taste. It is not preferable.

Examples of the oil and fat used in the plastic emulsified oil and fat composition of the present invention include palm oil, palm kernel oil, coconut oil,
Corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, shea butter, beef tallow, milk fat, butter, lard, cocoa butter, fish oil, whale oil, and other vegetable oils, animal oils and fats , And processed fats and oils which have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, these oils and fats may be used alone or in combination of two or more. The content of the above fats and oils is not particularly limited, but is preferably 10 to 90% by weight, more preferably 40 to 8% by weight in the plastic emulsified fat and oil composition of the present invention.
It is 0% by weight.

As the water used in the plastic emulsion oil / fat composition of the present invention, natural water, tap water or the like can be used. The water content is not particularly limited, but is preferably 10 to 90% by weight, more preferably 20 to 60% by weight in the plastic emulsified oil and fat composition of the present invention.

Other components that can be contained in the plastic emulsified oil and fat composition of the present invention include, for example, emulsifiers,
Dairy products, sugars, starches, fibers, thickening stabilizers, acetic acid, lactic acid, acidulants such as gluconic acid, β-carotene, caramel,
Coloring agents such as red yeast rice pigments, tocopherols, antioxidants such as tea extracts, plant proteins such as wheat protein and soybean protein, eggs and various egg processed products, enzymes, flavors, seasonings, pH adjusters,
Food preservative, shelf life improver, fruit, fruit juice, coffee, nut paste, spice, cocoa trout, cocoa powder,
Tea, chocolate, liquor, cereals, beans, vegetables, meat,
Examples include food materials such as seafood and food additives.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactylate, stearoyl Sodium lactate, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, lecithin, saponin, plant sterols and the like can be mentioned, and one or more selected from these can be used. The content of the emulsifier is not particularly limited, but is preferably 0 to 5% by weight, more preferably 0 to 1% by weight in the plastic emulsified oil and fat composition of the present invention.

Examples of the dairy products include raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw mutton milk, partially skimmed milk, skim milk, processed milk, cream, cheese, concentrated whey, ice creams. , Concentrated milk, skim concentrated milk, unsweetened skim milk, unsweetened skim milk, sweetened skim milk, sweetened skim milk,
Whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria drink, milk drink, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein Examples thereof include consate and total milk protein, and one or more selected from these can be used. The content of the dairy product is not particularly limited, but is preferably 0 in the plastic emulsified oil / fat composition of the present invention.
-5% by weight, more preferably 0-2% by weight.

Examples of the above-mentioned saccharides include white sucrose, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzymatically saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bonded starch syrup, oligo Sugar, reducing sugar polydextrose, sorbitol, reducing lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk oligosaccharide, raffinose, lactulose,
Palatinose oligosaccharides, saccharides such as stevia, aspartame, and honey are listed, and one selected from these
One kind or two or more kinds can be used. The content of the saccharides is not particularly limited, but is preferably 0 to 50% by weight, more preferably 0% by weight in the plastic emulsified oil and fat composition of the present invention.
~ 25% by weight.

Examples of the above-mentioned starches include starches such as corn, waxy corn, tapioca, potatoes, sweet potatoes, wheat, rice and the like, those obtained by treating these starches with enzymes such as amylase, acid treatment and alkali treatment, Examples thereof include those that have been subjected to physical and chemical treatments such as esterification, crosslinking with phosphoric acid, heating, heat and humidity, and those in which these starches have been gelatinized in advance by heat treatment so that they are easily dissolved in water. In the present invention, one kind or two or more kinds selected from these can be used. The content of the starches is not particularly limited, but is preferably 0 to 0 in the plastic emulsified oil / fat composition of the present invention.
It is 30% by weight, more preferably 0 to 5% by weight.

Next, a preferred embodiment of the method for producing the plastic emulsified oil / fat composition of the present invention will be described. The emulsified form of the plastic emulsified oil / fat composition of the present invention is not particularly limited, but it is preferably W / O type, O / W / O type, or O / O type.

In the plastic emulsion oil / fat composition of the present invention,
In the case of producing a W / O type emulsified plastic emulsified oil / fat composition, in the aqueous phase, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, Potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate,
Selected from the group consisting of potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate, potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, norbixin potassium, and potassium iodide. 1
One or more potassium salts, sodium salts, and other ingredients are mixed. On the other hand, other components are added to the oil and fat and mixed to prepare an oil phase.

Next, the water phase and the oil phase are mixed and emulsified to obtain a W / O type emulsion. And it is desirable to sterilize this. The sterilization method is a batch method in a tank,
A continuous type using a plate type heat exchanger or a scraping type heat exchanger may be used. Then, it is cooled and plasticized. As a device for cooling and plasticizing, a closed continuous tube cooler,
Examples thereof include margarine manufacturing machines such as botters, combinators, and perfectors, plate heat exchangers, and the like, and a combination of an open diacooler and a compactor and the like.

Further, in any of the production steps for producing the plastic emulsified oil / fat composition in the W / O type emulsified form,
Nitrogen, air, etc. may or may not be aerated.

In the W / O type emulsified plastic emulsified oil / fat composition of the present invention thus obtained, the ratio of the oil phase to the water phase is a weight ratio, preferably 40 to 90:10.
-60, more preferably 50-85: 15-50, most preferably 65-80: 20-35.

In the plastic emulsion oil / fat composition of the present invention,
In the case of producing an O / W / O type emulsified plastic emulsified oil / fat composition, the aqueous phase contains monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, and metaphosphoric acid. Potassium, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, potassium gluconate, potassium L-glutamate,
Potassium hydroxide, potassium sorbate, potassium carbonate,
Mixing one or more potassium salts, sodium salts, and other components selected from the group consisting of potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and potassium iodide. To do. On the other hand, an oil phase 1 (inner oil phase) obtained by adding other components to fats and oils and an oil phase 2 (outer oil phase) obtained by adding other components to fats and oils are prepared.

Next, the above aqueous phase and oil phase 1 are mixed and emulsified to obtain an O / W emulsion. This O / W emulsion is put into the separately prepared oil phase 2 to obtain an O / W / O type plastic emulsion.

It is desirable to sterilize this. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger. Then, it is cooled and plasticized. Examples of equipment for cooling and plasticizing include closed-type continuous tube coolers, for example, margarine manufacturing machines such as botter, combinator, and perfector, and plate-type heat exchangers, and open-type dia coolers and compactors. And the like.

Further, in any of the production steps for producing the plastic emulsified oil / fat composition in the O / W / O type emulsified form, nitrogen, air or the like may or may not be aerated. Absent.

The O / W / of the present invention thus obtained
In the plastic emulsified oil / fat composition in the O type emulsified form, the ratio of the oil phase 1 (inner oil phase) to the water phase and the oil phase 2 (outer oil phase) is a weight ratio, preferably 25 to 55:25 to 55: 10-3
0, more preferably 30 to 50:30 to 50:10.
30, most preferably 35-45: 35-45: 15
25.

In the plastic emulsion oil / fat composition of the present invention,
A case of producing a plastic emulsified oil / fat composition in an O / O type emulsion form will be described. O / O type emulsion form means O /
It is a type of W / O type emulsion form and refers to a state in which a large number of O / W emulsions having one inner oil phase are present in the outer oil phase. In the present invention, the following four methods can be mentioned as a method for producing an O / O type emulsified plastic emulsified oil / fat composition.

As a first method, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate,
Potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and one or more potassium salts selected from the group consisting of potassium iodide, sodium salts, and other An aqueous phase in which the components are mixed is prepared. On the other hand, an oil phase 1 in which other components are added to the oil and mixed
An oil phase 2 (outer oil phase) is prepared by adding other components to the (inner oil phase) and fats and oils.

Then, the oil phase 1 (inner oil phase), the water phase and the oil phase 2 (outer oil phase) are emulsified to produce an O / W / O type emulsion. Next, it is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Then, the mixture is cooled, plasticized, and phase-inverted to obtain an O / O type plastic emulsion oil composition. Examples of equipment for cooling, plasticizing, and phase inversion include closed-type continuous tube coolers, for example, margarine manufacturing machines such as votators, combinators, and perfectors, and plate-type heat exchangers, and open-type dia coolers. And a combination of a compactor and the like. In addition, nitrogen, air, or the like may or may not be included in the manufacturing process of the first method.

As the second method, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate,
Potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and one or more potassium salts selected from the group consisting of potassium iodide, sodium salts, and other An aqueous phase in which the components are mixed is prepared. On the other hand, an oil phase is prepared by adding other components to the oil and fat and mixing them.

Then, the above-mentioned water phase and oil phase are emulsified into an O / W type. Next, it is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Then, it is cooled, plasticized, and phase-inverted to obtain an O / O type plastic emulsified oil / fat composition. Examples of equipment for cooling, plasticizing, and phase inversion include closed-type continuous tube coolers, for example, margarine manufacturing machines such as votators, combinators, and perfectors, and plate-type heat exchangers, and open-type dia coolers. And a combination of a compactor and the like. Further, nitrogen, air, or the like may or may not be aerated in the manufacturing process of either of the second methods.

As a third method, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate,
Potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, norbixin potassium, and one or more potassium salts selected from the group consisting of potassium iodide, sodium salts, and other An aqueous phase in which the components are mixed is prepared. On the other hand, an oil phase is prepared by adding other components to the oil and fat and mixing them.

Then, the above water phase and oil phase are emulsified into a W / O type. Next, it is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Then, this is phase-inverted to the O / W type. Examples of the equipment for phase inversion include a closed type continuous tube cooler, for example, a margarine manufacturing machine such as a botter, a combinator, and a perfector, and a plate heat exchanger, and a combination of an open type dia cooler and a compactor. Etc. Then, cooling, plasticizing, phase inversion, O / O
A plastic emulsified oil and fat composition of the present invention. Cooling, plasticizing, as a device for phase inversion, a closed continuous tube cooling machine, for example, a margarine manufacturing machine such as a voter, a combinator, a perfector, a plate heat exchanger, and the like,
Further, a combination of an open type dia cooler and a compactor may be mentioned. Further, nitrogen, air, or the like may or may not be included in the manufacturing process of any of the third methods.

As a fourth method, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, Potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate,
Potassium carbonate, potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and one or more potassium salts selected from the group consisting of potassium iodide, sodium salts, and other An aqueous phase in which the components are mixed is prepared. On the other hand, an oil phase is prepared by adding other components to the oil and fat and mixing them.

Then, the above water phase and oil phase are emulsified into a W / O type. Next, it is desirable to sterilize it. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
Next, this is subjected to phase inversion to an O / W / O type emulsified state.
Examples of the equipment for phase inversion include a closed type continuous tube cooler, for example, a margarine manufacturing machine such as a botter, a combinator, and a perfector, and a plate heat exchanger, and a combination of an open type dia cooler and a compactor. Etc. Then cooling, plasticizing,
The phase is inverted to obtain an O / O type plastic emulsion oil / fat composition. Examples of equipment for cooling, plasticizing, and phase inversion include closed-type continuous tube coolers, for example, margarine manufacturing machines such as votators, combinators, and perfectors, and plate-type heat exchangers, and open-type dia coolers. And a combination of a compactor and the like. Further, nitrogen, air, or the like may or may not be aerated in any of the manufacturing steps of the fourth method.

In the thus obtained O / O type emulsified plastic emulsified oil / fat composition of the present invention, oil phase 1
The ratio of (inner oil phase), water phase and oil phase 2 (outer oil phase) is a weight ratio, preferably 15 to 45:35 to 65: 5 to 35, and more preferably 20 to 40:40 to 60:10. ~ 30,
Most preferably, it is 25-35: 45-55: 15-25.

The plastic emulsified oil / fat composition of the present invention is used as a kneading oil / fat composition, a roll-in oil / fat composition, a filling oil / fat composition, a sand oil / fat composition, a topping oil / fat composition, and a spread. Oil and fat composition, oil and fat composition for spraying, oil and fat composition for coating, oil and fat composition for frying, oil and fat composition for cream, bread, confectionery bread, Danish, pie, puff, donut,
It can be used in bakery products such as cakes, cookies, hard biscuits, waffles and scones. Also,
The amount of the oil / fat composition of the present invention used in the above-mentioned applications varies depending on the applications, and is not particularly limited.

[0046]

EXAMPLES The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C. to obtain a W / O emulsion. This W / O emulsion was sterilized at 80 ° C. for 15 seconds and then rapidly cooled and plasticized by a combinator to produce a plastic emulsified oil / fat composition for W / O emulsification. (Compounding) -Oil phase hardened oil 500 kg Soybean oil 200 kg Lecithin 2 kg Perfume 0.5 kg Pigment 0.5 kg-Water phase skimmed milk powder 1 kg Sugar 148 kg Water 144.74 kg Potassium chloride 2.26 kg Salt 1 kg Obtained W / O emulsified The plastic emulsified oil / fat composition contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

[Comparative Example 1] An oil phase and an aqueous phase prepared according to the following composition were mixed and emulsified at a temperature of 45 to 55 ° C to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. (Compounding) -Oil phase hardened oil 500 kg Soybean oil 200 kg Lecithin 2 kg Perfume 0.5 kg Pigment 0.5 kg-Aqueous phase skimmed milk powder 1 kg Sugar 148 kg Water 148 kg The W / O emulsified plastic emulsified oil / fat composition obtained contains potassium. Was contained in an amount of 0.0018% by weight, and the weight ratio of sodium to potassium was 1: 3.2.

[Comparative Example 2] An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. In this comparative example, potassium citrate was used as the potassium salt. (Compounding) Oil phase Palm hydrogenated oil 500 kg Soybean oil 200 kg Lecithin 2 kg Flavor 0.5 kg Pigment 0.5 kg Water phase skim milk powder 1 kg Sugar 148 kg Water 143.9 kg Potassium citrate 3.1 kg Salt 1.0 kg W / The O-emulsified plastic emulsified oil / fat composition contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

[Comparative Example 3] An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. In this comparative example, potassium hydrogen tartrate was used as the potassium salt. (Compounding) Oil phase Palm hydrogenated oil 500 kg Soybean oil 200 kg Lecithin 2 kg Flavor 0.5 kg Pigment 0.5 kg Water phase skimmed milk powder 1 kg Sugar 148 kg Water 141.3 kg Potassium hydrogen tartrate 5.7 kg Salt 1.0 kg W / The O-emulsified plastic emulsified oil / fat composition contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

The flavor evaluation of the plastic emulsified oil and fat compositions obtained in Example 1 and Comparative Examples 1 to 3 was carried out. When these were tasted and compared, the plastic emulsified oil / fat composition obtained in Example 1 showed that the milk flavor, taste, kokumi, and aftertaste were plastic emulsified oil / fat compositions obtained in Comparative Examples 1 to 3, respectively. It came out stronger and more clearly. The plastic emulsified oil / fat composition obtained in Comparative Example 1 gave almost no milk flavor. Regarding the plastic emulsified oil / fat composition obtained in Comparative Example 2 using potassium citrate and the plastic emulsified oil / fat composition obtained in Comparative Example 3 using potassium hydrogen tartrate, a different taste from that of milk remains. The milky flavor was hardly felt.

Example 2 An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C. to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. (Compounding) Oil phase Palm hydrogenated oil 500 kg Soybean oil 200 kg Lecithin 2 kg Flavor 0.5 kg Pigment 0.5 kg Water phase sugar 148 kg Water 145.69 kg Potassium chloride 2.29 kg Salt 1.02 kg Obtained W / O emulsification plasticity The emulsified fat composition contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

[Comparative Example 4] An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. (Compounding) Oil phase Palm hydrogenated oil 500 kg Soybean oil 200 kg Lecithin 2 kg Perfume 0.5 kg Pigment 0.5 kg Water phase sugar 208 kg Water 89 kg The resulting W / O emulsified plastic emulsified oil / fat composition contains both potassium and sodium. I didn't.

The flavor of the plastic emulsified oil and fat compositions obtained in Example 2 and Comparative Example 4 was evaluated. When these were tasted and compared, the plastic emulsified oil / fat composition obtained in Example 2 had a strong and distinct milk flavor, taste, richness, and aftertaste, but the plasticity obtained in Comparative Example 4 No emulsified oil and fat composition was produced.

Example 3 An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C. to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. (Compounding) Oil-hardened palm oil 500 kg Soybean oil 202 kg Perfume 0.5 kg Pigment 0.5 kg Water-phase sugar 148 kg Water 141.75 kg Potassium chloride 5.73 kg Salt 1.52 kg Obtained W / O emulsified plastic emulsified oil and fat The composition contained 0.3% by weight of potassium, and the weight ratio of sodium to potassium was 1: 5.

[Comparative Example 5] An oil phase and an aqueous phase prepared according to the following formulation were mixed and emulsified at a temperature of 45 to 55 ° C to obtain W / O.
An emulsion was obtained. This W / O emulsion is sterilized at 80 ° C. for 15 seconds, then rapidly cooled and plasticized by a combinator to obtain W
/ O emulsified plastic emulsified oil and fat composition was produced. (Compounding) Oil phase Palm hydrogenated oil 500 kg Soybean oil 202 kg Perfume 0.5 kg Pigment 0.5 kg Water phase sugar 148 kg Water 149 kg The resulting W / O emulsified plastic emulsified oil / fat composition contains both potassium and sodium. There wasn't.

The flavor evaluation of the plastic emulsified oil and fat compositions obtained in Example 3 and Comparative Example 5 was carried out. When these were tasted and compared, the plastic emulsified oil / fat composition obtained in Example 3 had a strong and distinct milk flavor, taste, richness, and aftertaste, but the plasticity obtained in Comparative Example 5 No emulsified oil and fat composition was produced.

Example 4 An oil phase and an aqueous phase each having the following composition were mixed.
It was emulsified at 5 to 55 ° C. to obtain an O / W emulsion. This O / W
By rapidly plasticizing the emulsion with a perfector and inversion, the weight ratio of inner oil phase: water phase: outer oil phase is 15: 5.
A plastic emulsified oil / fat composition having an O / O emulsification ratio of 5:30 was obtained. (Compounding) -Oil phase Fish hydrogenated oil 270 kg Soybean white squeezing oil 180 kg Lecithin 2.4 kg Glycerin fatty acid ester 4 kg Pigment 0.2 kg-Aqueous phase water 180 kg Skim milk powder 5 kg Liquid sugar (25% water content) 351.84 kg Flavoring 3.5 kg Chloride Potassium 2.12 kg Salt 0.94 kg The obtained O / O emulsified plastic emulsified oil / fat composition contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3. It was

Example 5 The oil phase 1 and the aqueous phase having the following formulations were emulsified at 45 to 55 ° C. to obtain an O / W emulsion. Further, the following oil phase 2 was added to the above O / W emulsion to obtain an O / W / O emulsion. This O / W / O emulsion is rapidly plasticized by a combinator and phase-inverted to obtain an O / O emulsified plastic emulsified oil / fat having a weight ratio of internal oil phase: water phase: outer oil phase of 25:55:20. A composition was obtained. (Compounding) -Oil Phase 1 Soya hydrogenated oil 180kg Soybean white squeezing oil 120kg Lecithin 2.4kg Glycerin fatty acid ester 4kg-Aqueous phase water 180kg Skim milk powder 5kg Liquid sugar (25% water) 351.92kg Flavor 3.5kg Potassium chloride 2. 12 kg Sodium carbonate 0.86 kg Oil phase 2 Soybean hydrogenated oil 90 kg Soybean white squeezing oil 60 kg Pigment 0.2 kg The obtained O / O emulsified plastic emulsified oil / fat composition contains 0.12% by weight of potassium. The weight ratio of sodium and potassium was 1: 3.

Example 6 An oil phase and an aqueous phase having the following composition were mixed in 4 parts.
It was emulsified at 5 to 55 ° C. to obtain a W / O emulsion. This W / O
The emulsion is once made into an O / W emulsion in a perfector, and then rapidly cooled and plasticized, and the phase is inverted to form an O / O emulsion having a weight ratio of inner oil phase: water phase: outer oil phase of 20:55:25. To obtain a plastic emulsified oil and fat composition. (Composition) -Oil phase rapeseed hydrogenated oil 270 kg Rapeseed white squeezing oil 180 kg Lecithin 2.4 kg Glycerin fatty acid ester 4 kg Pigment 0.2 kg-Aqueous phase water 180 kg Skim milk powder 5 kg Liquid sugar (25% water) 352 kg Perfume 3.5 kg Potassium carbonate 1 0.94 kg of sodium chloride 0.94 kg The obtained plastic emulsified oil / fat composition for O / O emulsification contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

Example 7 An oil phase 1 and an aqueous phase having the following formulations were emulsified at 45 to 55 ° C. to obtain an O / W emulsion. Further, the following oil phase 2 was added to the above O / W emulsion to obtain an O / W / O emulsion. This O / W / O emulsion is rapidly plasticized by a combinator and phase-inverted to obtain an O / O emulsified plastic emulsified oil / fat having a weight ratio of internal oil phase: water phase: outer oil phase of 25:55:20. A composition was obtained. (Compounding) -Oil phase 1 Fish hydrogenated oil 180kg Soybean white squeezing oil 120kg Lecithin 2.4kg Glycerin fatty acid ester 4kg-Aqueous phase water 180kg Skim milk powder 5kg Liquid sugar (25% water) 351.78kg Flavor 3.5kg Potassium carbonate 1. 96 kg Sodium carbonate 0.86 kg Oil phase 2 Fish hydrogenated oil 90 kg Soybean white squeezing oil 60 kg Sucrose fatty acid ester 0.3 kg Dye 0.2 kg The resulting O / O emulsified plastic emulsified oil / fat composition contained 0. It was contained in an amount of 12% by weight, and the weight ratio of sodium and potassium was 1: 3.

[Comparative Example 6] An oil phase and an aqueous phase each having the following composition were mixed in 4 parts.
It was emulsified at 5 to 55 ° C. to obtain an O / W emulsion. This O / W
By rapidly plasticizing the emulsion with a combinator and inversion, the weight ratio of inner oil phase: water phase: outer oil phase is 15: 5.
A plastic emulsified oil / fat composition having an O / O emulsification ratio of 5:30 was obtained. (Formulation) -Oil phase hydrogenated oil 270 kg Soybean white squeezing oil 180 kg Lecithin 2.4 kg Glycerin fatty acid ester 4 kg Pigment 0.2 kg-Aqueous phase water 180 kg Skim milk powder 5 kg Liquid sugar (25% water content) 354.9 kg Flavoring agent 3.5 kg The O / O emulsified plastic emulsion oil / fat composition contained 0.009% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.2.

[Comparative Example 7] An oil phase 1 and an aqueous phase having the following formulations were emulsified at 45 to 55 ° C to obtain an O / W emulsion. Further, the following oil phase 2 was added to the above O / W emulsion to obtain an O / W / O emulsion. This O / W / O emulsion is rapidly plasticized by a combinator and phase-inverted to obtain an O / O emulsified plastic emulsified oil / fat having a weight ratio of internal oil phase: water phase: outer oil phase of 25:55:20. A composition was obtained. (Compounding) -Oil phase 1 Soya hydrogenated oil 180kg Soybean white oil 120kg Lecithin 2.4kg Glycerin fatty acid ester 4kg-Aqueous phase water 180kg Skim milk powder 5kg Liquid sugar (25% water) 348.14kg Flavor 3.5kg Potassium chloride 5. 56 kg salt 1.2 kg oil phase 2 soybean hydrogenated oil 90 kg soybean white squeezing oil 60 kg pigment 0.2 kg The obtained O / O emulsified plastic emulsified oil / fat composition contains 0.3% by weight of potassium. The weight ratio of sodium and potassium was 1: 6.

The flavor evaluation of the plastic emulsified oil and fat compositions obtained in Examples 4 to 7 and Comparative Examples 6 and 7 was carried out. When these were tasted and compared, the plastic emulsified oil and fat compositions obtained in Examples 4 to 7, respectively, showed that the flavor, taste, richness, and aftertaste of milk were strong and clear. On the other hand, the plastic emulsified oil / fat composition obtained in Comparative Example 6 produced almost no milky flavor. Further, the plastic emulsified oil / fat composition obtained in Comparative Example 7 had a strong pungency and no milky taste.

Example 8 An oil phase 1 and an aqueous phase having the following formulations were emulsified at 45 to 55 ° C. to obtain an O / W emulsion. Further, the following oil phase 2 was added to the above O / W emulsion to obtain an O / W / O emulsion. This O / W / O emulsion is rapidly plasticized by a combinator and phase-inverted to obtain an O / O emulsified plastic emulsified oil / fat having a weight ratio of internal oil phase: water phase: outer oil phase of 25:55:20. A composition was obtained. (Compounding) -Oil phase 1 Fish hydrogenated oil 180kg Soybean white squeezing oil 126.4kg-Aqueous phase water 180kg Skim milk powder 5kg Liquid sugar (25% moisture) 341.57kg Perfume 3.5kg Potassium chloride 2.1kg Salt 0.93kg Egg yolk (Chicken) 10 kg Oil phase 2 Fish hydrogenated oil 90 kg Soybean white squeezing oil 60.3 kg Pigment 0.2 kg The obtained O / O emulsified plastic emulsified oil / fat composition contains 0.12% by weight of potassium. The weight ratio of sodium and potassium was 1: 3.

[Comparative Example 8] An oil phase 1 and an aqueous phase having the following formulations were emulsified at 45 to 55 ° C to obtain an O / W emulsion. Further, the following oil phase 2 was added to the above O / W emulsion to obtain an O / W / O emulsion. This O / W / O emulsion is rapidly plasticized by a combinator and phase-inverted to obtain an O / O emulsified plastic emulsified oil / fat having a weight ratio of internal oil phase: water phase: outer oil phase of 25:55:20. A composition was obtained. (Compounding) -Oil Phase 1 Fish hydrogenated oil 180kg Soybean white squeezing oil 126.4kg-Aqueous phase water 180kg Skim milk powder 5kg Liquid sugar (25% water content) 344.6kg Perfume 3.5kg Egg yolk (chicken) 10kg-Oil phase 2 fish Hardened oil 90 kg Soybean white squeezing oil 60.3 kg Dye 0.2 kg The resulting O / O emulsified plastic emulsified oil / fat composition contains 0.009% by weight of potassium, and the weight ratio of sodium to potassium is also included. Was 1: 3.

The flavor of the plastic emulsified oil and fat compositions obtained in Example 8 and Comparative Example 8 was evaluated. When these were tasted and compared, the plastic emulsified oil / fat composition obtained in Example 8 had a strong and clear milk flavor, taste, richness, and aftertaste. On the other hand, the plastic emulsion oil / fat composition obtained in Comparative Example 8 had almost no milky flavor.

Example 9 The innermost phase prepared according to the following formulation and the intermediate phase were mixed and gently stirred (so as not to separate) at 50 to 60 ° C., and then passed through a homogenizer to give O / W. An emulsion was obtained. Next, the O / W emulsion was added to the outermost phase separately prepared according to the following composition in an amount of 50 to
Mix at 60 ℃, quench with a botter to plasticize, and
A W / O emulsified plastic emulsion oil / fat composition was obtained. (Incorporation) ・ Innermost phase soybean oil 400 kg ・ Intermediate phase water 358.08 kg Skim milk powder 1 kg Potassium chloride 5.69 kg Salt 15.23 kg Sucrose fatty acid ester 20 kg ・ Outermost phase soybean hydrogenated oil 195 kg Sucrose fatty acid ester 5 kg Obtained O / W / O emulsified plastic emulsified oil and fat composition,
It contained 0.3% by weight of potassium, and the weight ratio of sodium to potassium was 1: 0.5.

Example 10 The innermost phase prepared according to the following formulation and the intermediate phase were mixed and gently stirred (so as not to separate them) at 50 to 60 ° C., and then passed through a homogenizer to give O / W. An emulsion was obtained. Next, the O / W emulsion was added to the outermost phase separately prepared according to the following composition in an amount of 50 to
Mix at 60 ℃, quench with a botter to plasticize, and
A W / O emulsified plastic emulsion oil / fat composition was obtained. (Incorporation) ・ Innermost phase soybean oil 400 kg ・ Intermediate phase water 373.88 kg Skim milk powder 1 kg Phosphate 1 potassium 4.12 kg Salt 1 kg Sucrose fatty acid ester 20 kg ・ Outermost phase soybean hydrogenated oil 195 kg Sucrose fatty acid ester 5 kg Obtained O / W / O emulsified plastic emulsified oil and fat composition,
It contained 0.12% by weight of potassium, and the weight ratio of sodium to potassium was 1: 3.

Example 11 The innermost phase prepared according to the following formulation and the intermediate phase were mixed and gently stirred (so as not to separate) at 50 to 60 ° C., and then passed through a homogenizer to give O / W. An emulsion was obtained. Next, the O / W emulsion was added to the outermost phase separately prepared according to the following composition in an amount of 50 to
Mix at 60 ℃, quench with a botter to plasticize, and
A W / O emulsified plastic emulsion oil / fat composition was obtained. (Compounding) -Innermost phase soybean oil 400kg-Mesophase water 377.84kg Skim milk powder 1kg Potassium chloride 0.92kg Salt 0.24kg Sucrose fatty acid ester 20kg-Outermost phase soybean hydrogenated oil 195kg Sucrose fatty acid ester 5kg Obtained O / W / O emulsified plastic emulsified oil and fat composition,
0.05% by weight of potassium was contained, and the weight ratio of sodium and potassium was 1: 5.

[Comparative Example 9] The innermost phase and the intermediate phase prepared according to the following formulation were mixed and gently stirred (so as not to separate them) at 50 to 60 ° C, and then passed through a homogenizer to give O / W. An emulsion was obtained. Next, the O / W emulsion was added to the outermost phase separately prepared according to the following composition in an amount of 50 to
Mix at 60 ℃, quench with a botter to plasticize, and
A W / O emulsified plastic emulsion oil / fat composition was obtained. (Compounding) ・ Innermost phase soybean oil 400 kg ・ Intermediate phase water 379 kg Skim milk powder 1 kg Sucrose fatty acid ester 20 kg ・ Outermost phase soybean hydrogenated oil 195 kg Sucrose fatty acid ester 5 kg The obtained O / W / O emulsified plastic emulsified oil / fat composition ,
0.0018% by weight of potassium was contained, and the weight ratio of sodium to potassium was 1: 3.16.

The flavor evaluation of the plastic emulsified oil and fat compositions obtained in Examples 9 to 11 and Comparative Example 9 was carried out. When these were sampled and compared, the plastic emulsion oil / fat compositions obtained in Examples 9 to 11, respectively,
The milk flavor, taste, body and aftertaste were strong and distinct. On the other hand, the plastic emulsified oil and fat composition obtained in Comparative Example 9 had almost no milky flavor.

[Example 12] The same as Example 1 except that potassium chloride was replaced with dipotassium phosphate, tripotassium phosphate, potassium tripolyphosphate, potassium metaphosphate, or potassium pyrophosphate. Then W
/ O emulsified plastic emulsified oil and fat compositions were each produced.
The flavor of each of the obtained plastic emulsified oil and fat compositions was evaluated. When these were tasted and compared, the flavor, taste, richness and aftertaste of milk were strong and clear in all cases.

[0073]

EFFECTS OF THE INVENTION According to the present invention, it is possible to provide a plastic emulsified oil / fat composition having a good milk flavor without depending on raw materials of milk origin.

Continued front page    (72) Inventor Tohru Kajimura             7-35 Higashiokyu, Arakawa-ku, Tokyo Asahiden             Chemical Industry Co., Ltd. F-term (reference) 4B026 DC01 DG01 DG11 DL08 DX05                       DX06                 4B047 LB09 LE02 LF06 LG03 LG04

Claims (3)

[Claims] 1. A monopotassium phosphate, a dipotassium phosphate,
Tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, potassium gluconate, potassium L-glutamate, potassium hydroxide, potassium sorbate, potassium carbonate, Contains one or more potassium salts selected from the group consisting of potassium hydrogen sulfite, potassium pyrosulfite, aluminum potassium sulfate, acesulfame potassium, norbixin potassium, and potassium iodide, and a sodium salt. Content of 0.05-0.3 weight% and the weight ratio of sodium and potassium are 1: 0.5-5, The plastic emulsified oil-fat composition characterized by the above-mentioned. 2. The aqueous phase contains monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium polyphosphate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, potassium chloride, potassium bromate, potassium nitrate, glucone. Potassium acid, potassium L-glutamate,
Potassium hydroxide, potassium sorbate, potassium carbonate,
One or more potassium salts selected from the group consisting of potassium hydrogen sulfite, potassium pyrosulfite, potassium aluminum sulfate, acesulfame potassium, norbixin potassium, and potassium iodide, and a sodium salt are added, and the water is added. The method for producing a plastic emulsified oil / fat composition according to claim 1, wherein the phase and the oil phase are emulsified and the mixture is cooled and plasticized. 3. A food product using the plastic emulsified oil / fat composition according to claim 1.