JP2008125488A - Water-in-oil emulsified oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil and fat composition which has good sweetness and is nonsticky, and with which a Danish pastry and pie excellent in floating, an inner layer, and crispiness can be made when used as a roll-in oil and fat composition. <P>SOLUTION: The water-in-oil emulsified oil and fat composition consists of an aqueous phase containing 0.01-1 mass% acesulfame potassium and an oil phase, and a mass ratio of sodium/potassium is ≤0.1. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition using acesulfame potassium, and particularly to a water-in-oil emulsified oil / fat composition suitable as a roll-in oil / fat composition.

  Conventionally, sugars such as sugar and liquid sugar have been used to impart good sweetness to water-in-oil emulsified oils and fat compositions. However, the water-in-oil type emulsified oil / fat composition using these saccharides has a drawback that it becomes sticky and is difficult to handle. In particular, when a water-in-oil emulsified oil / fat composition using these sugars is used as a roll-in oil / fat composition in a Danish pastry or pie, the Danish pastry / puff pastry and the roll-in / fat composition are bound together. As a result, it has the disadvantage of becoming a Danish pastry or pie with poor float and inner layer, and the disadvantage of being crisp when eating a Danish pastry or pie.

The use of various high-intensity sweeteners as a means for solving such problems has been studied.
Patent Document 1 and Patent Document 2 are prior art relating to an oil and fat composition containing acesulfame potassium, which has a good flavor among high-intensity sweeteners.
Patent Document 1 provides a plastic emulsified oil and fat composition having a good milk flavor without relying on raw materials of milk origin, containing a potassium salt and a sodium salt, a specific amount of potassium content, and potassium and sodium. A plastic emulsified oil composition containing a specific ratio is disclosed. An example of this potassium salt is acesulfame potassium.

In this Patent Document 1, it is essential to obtain a specific weight ratio of potassium and sodium in order to obtain a good milk flavor without relying on raw materials of milk origin, but the weight of potassium and sodium described in Patent Document 1 In the ratio, a plastic emulsified oil composition having a good sweetness could not be obtained.
Patent Document 2 discloses an oil and fat containing a high-intensity sweetener. As one of the high-intensity sweeteners, acesulfame potassium is described. However, in the method described in Patent Document 2, acesulfame potassium is added to the oil phase, and there is a disadvantage that sweetness is felt too strongly because it does not dissolve and becomes extreme.

JP 2003-284489 A JP 2005-204511 A

  Accordingly, an object of the present invention is to provide a water-in-oil type emulsified fat composition having good sweetness and no stickiness. In particular, the present invention is to provide a water-in-oil emulsified oil / fat composition capable of producing a Danish pastry or pie with good float, inner layer and crispness when used as a roll-in oil / fat composition in a Danish pastry or pie.

As a result of various studies to achieve the above object, the present inventor, based on the water-in-oil type emulsified oil / fat composition, an aqueous phase containing 0.01 to 1% by mass of acesulfame potassium, and an oil phase Thus, the above-mentioned object is achieved by providing a water-in-oil emulsified fat composition having a sodium / potassium mass ratio of 0.1 or less.
Further, the present invention is a method for producing the above water-in-oil emulsified oil / fat composition, wherein acesulfame potassium is added to an aqueous phase, the aqueous phase and the oil phase are mixed, and emulsified to emulsify. The above object is achieved by providing a method for producing an oil and fat composition.
Moreover, this invention achieves the said objective by providing the foodstuff using the said water-in-oil type emulsified fat composition.

The water-in-oil emulsified oil / fat composition of the present invention has good sweetness and does not have stickiness.
Moreover, when the water-in-oil emulsified oil / fat composition of the present invention is used as a roll-in oil / fat composition for a Danish pastry or pie, a Danish pastry or pie with good float, inner layer and crispness can be produced.

Hereinafter, the water-in-oil emulsified oil / fat composition of the present invention will be described in detail based on preferred embodiments.
The water-in-oil emulsified oil / fat composition of the present invention is 0.01 to 1% by mass, preferably 0.015 to 0.75% by mass, more preferably 0.01 to 0.75% by mass of acesulfame potassium with respect to the whole water-in-oil emulsified oil / fat composition. Contains 0.02 to 0.5 mass%, most preferably 0.03 to 0.2 mass%.

  If the content of acesulfame potassium is less than 0.01% by mass in the water-in-oil emulsified oil / fat composition of the present invention, the sweetness is insufficient, which is not preferable. In addition, when the content of acesulfame potassium in the water-in-oil emulsified oil / fat composition of the present invention is more than 1% by mass, the sweetness is too strong and it is not suitable for edible use.

  In the present invention, the above acesulfame potassium is contained in the aqueous phase. When acesulfame potassium is added to an oil phase or fat, it does not dissolve and becomes extreme, so that sweetness is directly felt and good sweetness cannot be obtained, which is not preferable.

The mass ratio of sodium / potassium in the water-in-oil emulsified oil / fat composition of the present invention is 0.1 or less, preferably 0.05 or less, more preferably 0 to 0.01.
In the water-in-oil emulsified oil / fat composition of the present invention, if the mass ratio of sodium / potassium is larger than 0.1, it is not preferable because good sweetness cannot be obtained.

The mass ratio of sodium / potassium in the water-in-oil emulsified oil / fat composition described above is the content based on the mass of sodium contained in the water-in-oil emulsified oil / fat composition in the water-in-oil emulsified oil / fat composition. It is the value divided by the content based on the mass basis of potassium contained in.
The content of sodium in the water-in-oil emulsified oil / fat composition is the total amount of sodium derived from raw materials of milk origin such as sodium salts such as sodium chloride and skim milk powder, and is based on the mass of potassium. The content of is the total amount of potassium derived from raw materials of milk origin such as potassium salts such as acesulfame potassium and skim milk powder.

The ratio of the oil phase to the aqueous phase in the water-in-oil emulsified oil / fat composition of the present invention is preferably 30 to 98% by mass of the oil phase, 2 to 70% by mass of the aqueous phase, more preferably 50 to 95% by mass of the oil phase. The aqueous phase is 5 to 50% by mass, more preferably 50 to 70% by mass, and the aqueous phase is 30 to 50% by mass.
In the water-in-oil emulsified oil / fat composition of the present invention, if the oil phase is less than 30% by mass and the water phase is more than 70% by mass, emulsification tends to be unstable. If the oil phase is more than 98% by mass and the aqueous phase is less than 2% by mass, it is difficult to dissolve acesulfame potassium in the aqueous phase.

Moreover, the water-in-oil type emulsified oil / fat composition of the present invention preferably contains water in an amount of 2 to 70% by mass, more preferably 5 to 50% by mass, and most preferably 30 to 50% by mass.
The water here includes water such as tap water and natural water, and water such as milk and liquid sugar.

  In the water-in-oil emulsified oil / fat composition of the present invention, the solid fat content (SFC) at 10 ° C. of the oil phase is preferably 80% or less, more preferably 5 to 70% in order to obtain good extensibility and stiffness. The most preferable content is 10 to 60%.

  Examples of fats and oils that can be used in the water-in-oil emulsified 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, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable fats and oils, and hydrogenation, fractionation and Examples thereof include processed fats and oils subjected to one or more treatments selected from transesterification. In the present invention, one or more selected from these can be used.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content of the oil / fat is preferably 29 to 97% by mass, more preferably 50 to 95% by mass, and most preferably 50 to 70% by mass.

  The water-in-oil emulsified oil / fat composition of the present invention preferably contains β-type oil / fat crystals directly. In the water-in-oil emulsified oil / fat composition of the present invention, a water-in-oil emulsified oil / fat composition having good crystal stability is difficult to obtain unless it directly contains β-type oil / fat crystals. However, the water-in-oil type emulsified oil / fat composition of the present invention contains an oil / fat crystal that is not a direct β-type oil / fat crystal, for example, a β prime type oil / fat crystal, as long as it contains β-type oil / fat crystals. Also good.

  The above-mentioned direct β-type fat and oil crystal means that when the fat and oil crystal is melted, cooled, and crystallized, it does not pass through the metastable β prime type from the α-type crystal that is unstable in terms of thermal energy, It is a fat crystal that directly transfers to the most stable β-type crystal. At this time, the crystallization condition may be any crystallization condition and does not require special heat treatment such as tempering.

  In the present invention, as a method for confirming that the fat crystal is directly β-type, the fat crystal is obtained by completely melting the fat crystal at 70 ° C., holding at 0 ° C. for 30 minutes, and holding at 5 ° C. for 30 minutes. There is a method for confirming that the obtained fat and oil crystals are β-type crystals.

Examples of a method for confirming that the oil crystal is a β-type crystal include, for example, a method of measuring a short face distance as follows in X-ray diffraction measurement.
Specifically, the fat and oil crystals were measured when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms. The crystal is judged to be a β-type crystal. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. Intensity 1) and peak intensity (peak intensity 2) having a maximum value in a range corresponding to the interplanar spacing of 4.2 to 4.3 angstroms, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

Moreover, it is preferable that the packing state of the triglyceride molecule in the direct β-type oil crystal is a two-chain structure. Examples of the method for confirming that the oil-and-fat crystal has a two-chain structure include a method by X-ray diffraction measurement.
Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that

Moreover, it is preferable that the direct β-type fat and oil crystals are substantially fine crystals. The above-mentioned fine crystal means that the oil or fat crystal is fine, means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm or less, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.
If the crystal size of the direct β-type oil crystal exceeds 20 μm, the water-in-oil emulsified oil / fat composition containing the oil crystal is easy to feel or feel rough when touched. .
The term “substantially” means that 90% by mass or more of fine crystals are contained in all direct β-type oil and fat crystals.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content of the direct β-type oil / fat crystal is preferably 5 on the oil phase basis in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention. It is 5 mass% or more, More preferably, it is 5-50 mass%, More preferably, it is 5-30 mass%, Most preferably, it is 5-20 mass%. If the content of the direct β-type oil / fat crystal is less than 5% by mass in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, a β-type crystal having a size exceeding 20 μm over time appears. It is easy to do, and it becomes easy to become hard day by day.

  In addition, said oil phase refers to what added the emulsifier, the coloring agent, antioxidant, the flavoring agent, the seasoning etc. to fats and oils as needed. In addition, the fats and oils described above include fats extracted from food materials such as dairy products, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. It is.

Here, an example of the direct β-type oil and fat crystal referred to in the present invention will be given.
As a first example of the above-mentioned direct β-type oil crystal, there is an oil crystal of triglyceride (hereinafter referred to as StEE) represented by StEE (St: stearic acid, E: elaidic acid).
The oil and fat crystals of StEE are preferably 5% by mass or more, more preferably 5 to 50% by mass or less, still more preferably 5 to 30% by mass, most preferably in the oil phase of the water-in-oil type emulsified oil or fat composition of the present invention. Is contained so as to be 5 to 20% by mass.

In order to contain the StEE oil crystal in the water-in-oil emulsified oil / fat composition of the present invention, preferably in the above-described range, in the present invention, an oil / fat containing StEE can be used.
As fats and oils containing the above StEE, for example, one or two kinds of treatment selected from hydrogenation and fractionation to one or more kinds selected from soybean oil, sunflower oil, shea fat and monkey fat Processed oils and fats can be used. More preferably, it is desirable to use a high oleic sunflower hardened oil, a hardened oil of a shear fraction soft part oil, a fractionated hard part oil of this hardened oil, a hardened oil of a monkey fractionated soft part oil, or a fractionated hard part oil of this hardened oil.

In addition, as a second example of the direct β-type oil crystal, a triglyceride represented by S ₁ MS ₂ (S ₁ and S ₂ are saturated fatty acids and M is a monounsaturated fatty acid) (hereinafter referred to as S ₁ MS). ₂ ) and a triglyceride represented by MS ₃ M (S ₃ represents a saturated fatty acid and M represents a monounsaturated fatty acid) (hereinafter referred to as MS ₃ M).

S ₁ and S ₂ and MS ₃ M S ₃ of the above S ₁ MS ₂ is preferably a saturated fatty acid of 16 or more carbon atoms, more preferably, palmitic acid, stearic acid, arachidic acid, is behenic acid . In the present invention, S ₁ , S ₂ and S ₃ are most preferably the same saturated fatty acid.
Further, M of S ₁ MS ₂ and M of MS ₃ M are preferably monounsaturated fatty acids having 16 or more carbon atoms, more preferably monounsaturated fatty acids having 18 or more carbon atoms, and most preferably oleic acid. .

The above compound crystal composed of S ₁ MS ₂ and MS ₃ M is as if it is a single triglyceride molecule when one S ₁ MS ₂ molecule and another MS ₃ M1 molecule having different structures are mixed. It shows crystallization behavior. Compound crystals are also called intermolecular compounds.

In the water-in-oil emulsified oil / fat composition of the present invention, the compound crystal composed of S ₁ MS ₂ and MS ₃ M is preferably 5 mass in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention. % Or more, more preferably 5 to 50% by mass, further preferably 5 to 30% by mass, and most preferably 5 to 20% by mass.
In the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, the content of S ₁ MS ₂ is preferably 2.5% by mass or more, more preferably 2.5 to 25% by mass, preferably 2.5 to 15 wt%, and most preferably from 2.5 to 10 wt%, the content of the above MS ₃ M is preferably 2.5 mass% or more, more preferably 2.5 to 25 % By mass, more preferably 2.5 to 15% by mass, and most preferably 2.5 to 10% by mass.
Furthermore, in the water-in-oil emulsified oil / fat composition of the present invention, the number of moles of S ₁ MS ₂ / number of moles of MS ₃ M is preferably 0.4 to 7, more preferably 0.8 to 5. To contain.

The water-in-oil emulsified oil composition of the present invention, preferably in the range as described above, in order to contain the compound crystal consisting of S ₁ MS ₂ and MS ₃ M, the S ₁ MS ₂ in the present invention it may be used by mixing fats and oils comprising the fat or oil containing and MS ₃ M.

Examples of the fat containing S ₁ MS ₂ include palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, mora fat, furkula fat, Chinese tallow and the like. Various vegetable oils and fats, processed oils and fats obtained by separating these various vegetable oils and fats, transesterified oils described below, and processed oils and fats obtained by separating the transesterified oils can be used. In the present invention, one or more selected from the above can be used.

  The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.

In the water-in-oil emulsified oil / fat composition of the present invention, palm oil, in which a pure vegetable water-in-oil emulsified oil / fat composition can be obtained as the oil / fat containing S ₁ MS ₂ . Various vegetable oils such as palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat In addition, it is preferable to use transesterified oils produced using processed oils and fats, fatty acids and fatty acid lower alcohol esters obtained after hydrogenation and / or fractionation of these various vegetable oils and fats, if necessary. It is preferable not to contain hydrogenated processed fats and oils. Among them, palm oil and S ₁ MS ₂ are also included in that they also contain trisaturated triglycerides described in detail later. It is most preferable to use one or more of palm fractionated oils such as palm stearin, palm olein, palm central oil, and palm super olein, and transesterified oils produced using these.

As fats and oils containing said MS ₃ M, for example, pork fat, pork fat fractionation oil, transesterification oil described below can be used, and in the present invention, one or two kinds selected from these are used. The above can be used.

  The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.

In the water-in-oil emulsified oil / fat composition of the present invention, palm oil, palm oil, and the like can be obtained as a pure vegetable water-in-oil emulsified oil / fat composition as the fat containing MS ₃ M. Various vegetable oils such as kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat It is preferable to use transesterified oils produced using processed oils and fats, fatty acids and fatty acid lower alcohol esters obtained after hydrogenation and / or fractionation of these various vegetable oils and fats, if necessary. in that it does not contain, preferably it does not contain processing oils obtained by hydrogenating, among others, with MS ₃ M, in that they also contain 3 saturated triglycerides to be described later, palm oil , Palm stearin, palm olein, palm mid oil, it is most preferable to use one or more of the interesterified oil produced using the fractionated palm oil palm super olein, or the like.

In water-in-oil emulsified oil composition of the present invention, fats and oils comprising the S ₁ MS ₂ above, the oil phase of water-in-oil type emulsified fat and oil composition of the present invention, preferably S ₁ MS ₂ is 2. 5% by mass or more, more preferably 2.5 to 25% by mass, further preferably 2.5 to 15% by mass, most preferably 2.5 to 10% by mass, containing the above MS ₃ M In the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, the oil / fat is preferably MS ₃ M of 2.5% by mass or more, more preferably 2.5 to 25% by mass, and still more preferably 2.5%. ˜15 mass%, most preferably 2.5 to 10 mass%.

In the water-in-oil type emulsified oil / fat composition of the present invention, as the direct β-type oil / fat crystal, the StEE oil / fat crystal mentioned as the first example, and the S ₁ MS ₂ and MS ₃ mentioned as the second example Either of the compound crystals composed of triglyceride represented by M may be used, or both may be used together, but the latter compound crystals may be used in that they can be produced without containing a trans acid. More preferred.

  Moreover, in the water-in-oil emulsified oil / fat composition of the present invention, it is preferable that all the constituent fatty acids contain trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms. By containing the trisaturated triglyceride, water-in-oil type emulsified fats and oils that have good crystallinity even when the content of β-type fat and oil crystals is low and are sufficiently satisfactory in terms of crystal stability. It becomes possible to obtain a composition.

The trisaturated triglyceride in which all of the constituent fatty acids used in the present invention are composed of fatty acids having 16 or more carbon atoms, the proportion of triglycerides in which all of the constituent fatty acids are the same saturated fatty acid is preferably 60% by mass or more, 70 More preferably, it is at least mass%.
In the case of using trisaturated triglycerides in which the proportion of triglycerides in which all the constituent fatty acids are the same saturated fatty acid in the trisaturated triglycerides consisting of fatty acids having 16 or more carbon atoms, less than 60% by mass, directly β If the content of the type of fat and oil crystals is small, β-type crystals having a size exceeding 20 μm are likely to appear over time and become hard over time. In addition, the said ratio for which the triglyceride which all the constituent fatty acid is the same saturated fatty acid accounts is so preferable that it is high, and the upper limit in particular is not restrict | limited.
Further, in the trisaturated triglyceride in which all of the above-described constituent fatty acids are composed of fatty acids having 16 or more carbon atoms, the upper limit of the carbon number is not particularly limited, but is usually about 24.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content of the trisaturated triglyceride in which all of the constituent fatty acids are fatty acids having 16 or more carbon atoms is in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention. The oil phase is preferably 5 to 30% by mass or less, more preferably 7 to 25% by mass, and most preferably 10 to 20% by mass. When the content of the above-mentioned 3 saturated triglycerides is less than 5% by mass in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, the oil-and-fat composition is likely to have non-sticky properties and particularly poor in heat resistance. In addition, β-type crystals having a size exceeding 20 μm tend to appear over time, and become harder over time. On the other hand, if it exceeds 30% by mass, the resulting oil / fat composition has an excessively high melting point, is poorly melted in the mouth, and tends to be an oil / fat composition with poor water-in-oil emulsification.

  Moreover, in the water-in-oil emulsified oil / fat composition of the present invention, all the constituent fatty acids are trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms, and the constituent fatty acids contain triglycerides composed of at least two kinds of saturated fatty acids. If the amount of oil is 5% by mass or less, particularly 3% by mass or less, based on the oil phase in the oil phase, all of the constituent fatty acids even in the case of an oil / fat composition having a relatively small content of β-type oil / fat crystals. Is preferable in that the trisaturated triglyceride comprising a fatty acid having 16 or more carbon atoms can be more rapidly transferred to the β-type. It is preferable that the content of the triglyceride in which the constituent fatty acid is at least two kinds of saturated fatty acids is as small as possible.

Moreover, in the water-in-oil emulsified oil / fat composition of the present invention, when the compound crystal composed of the above S ₁ MS ₂ and MS ₃ M is used as the direct β-type oil / fat, all of the constituent fatty acids have a carbon number. Of the above-mentioned 3 saturated triglycerides composed of 16 or more fatty acids, the saturated fatty acids constituting the triglycerides in which all of the constituent fatty acids are the same saturated fatty acids, and S ₁ , S ₂ and S _{3 of the} compound crystals are the same saturated fatty acids. Preferably there is.

  In the water-in-oil emulsified oil / fat composition of the present invention, the origin of trisaturated triglycerides in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms is edible containing a large number of fatty acids having 16 or more carbon atoms as constituent fatty acids. Use one or more of fats and oils that are extremely hydrogenated, fractionated hard oils and fats that have been separated, extremely hydrogenated and separated hard hydrogenated fats and oils that have been transesterified. can do.

  In the water-in-oil type emulsified oil / fat composition of the present invention, when the above-mentioned extremely hydrogenated oil / fat is used as the origin of trisaturated triglyceride comprising all fatty acids having 16 or more carbon atoms, Edible fats and oils such as soybean oil, canola oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, and hyelin rapeseed oil having a fatty acid content of the same carbon number of 60 mass% or more, preferably 80 mass% or more, It is desirable to use extremely hydrogenated oils and fats hydrogenated to an iodine value of 5 or less, preferably 1 or less.

  When such extremely hydrogenated oils and fats are used, the proportion of triglycerides in which all of the constituent fatty acids are the same saturated fatty acid in the trisaturated triglyceride consisting of fatty acids having 16 or more carbon atoms is 60% by mass or more. A certain trisaturated triglyceride can be easily obtained, and in the oil phase of the water-in-oil emulsified oil and fat composition of the present invention, all the constituent fatty acids are trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms. The content of triglyceride in which the constituent fatty acid is composed of at least two kinds of saturated fatty acids is 5% by mass or less, preferably 3% by mass or less.

  Moreover, in the water-in-oil emulsified oil / fat composition of the present invention, when the fractionated hard part oil / fat is used as the origin of trisaturated triglyceride, wherein all the constituent fatty acids are fatty acids having 16 or more carbon atoms, palm stearin, palm It is preferable to use 1 type, or 2 or more types selected from random transesterified oils of stearin and random transesterified oils of fat blends containing palm stearin.

Palm stearin is obtained as a by-product when palm olein is separately collected from palm oil.
This palm stearin contains a large amount of palmitic acid, which is a saturated fatty acid, as the fatty acid composition, has an ascending melting point of 44 to 56 ° C. and an iodine value of 20 to 50. Because it is hard and difficult to use, the amount of edible oil and food must be limited to a limited amount, and it can be used for oil and fat compositions, especially water-in-oil emulsified oil and fat compositions such as margarine and shortening. Was limited to the use for adjusting the hardness.
Moreover, these oil / fat compositions using palm stearin, particularly water-in-oil emulsified oil / fat compositions such as margarine and shortening, and foods produced using the water-in-oil emulsified oil / fat composition are subject to storage conditions. In some cases, coarse crystal grains called graining or bloom are formed over time, and the surface becomes white, or the surface becomes rough and has a poor touch feeling, resulting in no product value.
Thus, the water-in-oil emulsified oil / fat composition of the present invention exhibits good water-in-oil emulsification while using palm stearin which has been deemed unsuitable for use in water-in-oil emulsified fats / oils. And the water-in-oil type emulsified oil-fat composition which does not raise | generate a daily bloom can be obtained.

Palm stearin contains 20 to 40% by mass of S ₁ MS ₂ , and further contains 30 to 60% by mass of trisaturated triglycerides in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms. In the saturated triglyceride, the proportion of the triglyceride in which all of the constituent fatty acids are palmitic acid is 60% by mass or more. Therefore, in the water-in-oil emulsified oil / fat composition of the present invention, all of the constituent fatty acids have 16 or more carbon atoms. It can be used very suitably as a source of trisaturated triglycerides composed of fatty acids.

As the origin of trisaturated triglycerides in which all of the constituent fatty acids are composed of fatty acids having 16 or more carbon atoms, such palm stearin can be used as it is, but oil and fat obtained by random transesterification of palm stearin, and palm It is also possible to use oils and fats that have been subjected to random transesterification by adding other fats such as palm kernel soft oil and palm oil to stearin, and random transesterification by adding fatty acids and fatty acid lower alcohol esters to palm stearin. The performed fats and oils can also be used.
By performing these random transesterification reactions, it is possible to obtain a water-in-oil emulsified oil / fat composition that has better crystallinity and does not cause a daily bloom.

In the water-in-oil emulsified oil / fat composition of the present invention, when the palm stearin is used as the origin of trisaturated triglycerides in which all of the constituent fatty acids are fatty acids having 16 or more carbon atoms, pork fat, various transesterified oils are used. It is preferable to combine the oils and fats containing the above MS ₃ M. Oil blend containing palm stearin, random transesterified oil of palm stearin, and palm stearin in that S ₁ MS ₂ , MS ₃ M, and the above-mentioned 3 saturated triglycerides can be easily blended with a small amount of oil. 1 or 2 or more selected from random transesterified oils of the above, random transesterified oil of palm oil, random transesterified oil of palm olein, random transesterified oil of palm super olein, and random transesterified oil of palm middle oil More preferably, one or more selected from the above are combined.
Furthermore, palm stearin, a random transesterified oil of palm stearin, and a random ester of an oil-and-fat blend containing palm stearin from the point that a crystallinity is good and a strong water-in-oil emulsified fat and oil composition can be obtained. It is most preferable to combine one or two or more types selected from exchange oils with one or more random transesterification oils selected from palm-based soft part oils such as palm olein and palm super olein.

  In addition, in the water-in-oil emulsified oil and fat composition of the present invention, other oils and fats are used in addition to oils and fats that directly form β-type crystals and fats and oils containing trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms. May be. When other fats and oils are used, the content of the other fats and oils is preferably 95% by mass or less, more preferably 90% by mass or less, and most preferably 70% in the oil phase of the water-in-oil emulsified oil / fat composition of the present invention. Less than mass%. Other fats and oils are not particularly limited as long as they are edible fats and oils used in ordinary processed foods, natural oils such as animal oils and vegetable oils, and hardened oils, fractionated oils, transesterified oils, and random transesterified oils of these fats and oils. A single oil or a mixed oil can be used.

Here, a method for confirming that a certain water-in-oil type emulsified oil / fat composition directly contains β-type oil / fat crystals will be described.
First, as a first method, a triglyceride composition of an oil phase of a certain water-in-oil emulsified oil / fat composition is analyzed, and a triglyceride that directly becomes a β-type oil / fat crystal, for example, StEE, or S ₁ MS ₂ and MS ₃ M By measuring the content in the oil phase and confirming that the triglyceride that directly forms β-type oil crystals is contained in the oil phase, preferably that the content is within the above range, the oil A method for confirming that the water-in-oil emulsified oil / fat composition directly contains β-type oil / fat crystals is mentioned.

In addition, as a second method, the oil phase contains a triglyceride that directly forms β-type oil and fat crystals, such as StEE, or an oil and fat containing S ₁ MS ₂ and MS ₃ M, preferably Includes a method of confirming that the above StEE, or S ₁ MS ₂ and MS ₃ M are blended in the oil phase so as to have a content within the above range.

  Furthermore, as a third method, which is a simpler method, the oil phase of a certain water-in-oil emulsified oil / fat composition is completely melted at 70 ° C., then kept at 0 ° C. for 30 minutes, and kept at 5 ° C. for 30 minutes. Method for confirming that water-in-oil type emulsified oil / fat composition directly contains β-type oil / fat crystal by confirming that the oil / fat crystal obtained is a β-type crystal having a two-chain structure Is mentioned.

  In the third method, when it was confirmed that the oil crystals of the oil phase of the water-in-oil emulsified oil composition were fine crystals as shown below, the oil phase was completely melted at 70 ° C. After confirming that the fat crystals obtained when held at 0 ° C. for 30 minutes and held at 5 ° C. for 7 days are β-type crystals with a two-chain structure, Can be confirmed. In this case, it is preferable that the fat crystal obtained when held at 5 ° C. for 7 days is a β-type crystal having a two-chain structure, but the fat crystal obtained when held at 5 ° C. for four days is a two-chain structure. It is more preferable that the oil-and-fat crystal obtained when held at 5 ° C. for 1 day is more preferably a β-type crystal having a two-chain structure, and obtained when held at 5 ° C. for 1 hour. It is even more preferable that the obtained fat crystal is a β-type crystal having a two-chain structure, and it is most preferable that the fat crystal obtained when held at 5 ° C. for 30 minutes is a β-type crystal having a two-chain structure.

  In said 3rd method, even if the retention time in 5 degreeC is short, so that the content of the direct beta-type oil-fat crystal in a certain water-in-oil type emulsified oil-fat composition is large, the obtained oil-fat crystal is 2 chain | strands. It becomes a β-type crystal having a long structure.

In the third method described above, as a method for judging that the fat crystal obtained after the holding period at 5 ° C. is a β-type crystal, in the X-ray diffraction measurement, the short face spacing is measured as follows. Can be judged.
Specifically, the fat and oil crystals were measured when the short face spacing was measured in the range of 2θ: 17 to 26 degrees and showed a strong diffraction peak corresponding to the face spacing of 4.5 to 4.7 angstroms. The crystal is judged to be a β-type crystal. In the case of measuring with higher accuracy, the short face interval is measured in the range of 2θ: 17 to 26 degrees, and the peak intensity (peak) having the maximum value in the range corresponding to the face interval of 4.5 to 4.7 angstroms. Intensity 1) and peak intensity (peak intensity 2) having a maximum value in a range corresponding to the interplanar spacing of 4.2 to 4.3 angstroms, and the ratio of peak intensity 1 / peak intensity 2 is 1.3 or more, preferably Is determined to be β-type crystal when it is 1.7 or more, more preferably 2.2 or more, and most preferably 2.5 or more.

Moreover, it is preferable that the oil-fat crystal | crystallization of the oil phase of the water-in-oil type emulsified oil-fat composition of this invention has a two-chain structure in the packing state of a triglyceride molecule. As a method for confirming this double chain length structure, for example, a method by X-ray diffraction measurement may be mentioned.
Specifically, when an oil crystal is measured in the range of 2θ: 0 to 8 degrees and exhibits a diffraction peak corresponding to 40 to 50 angstroms, the oil crystal has a double chain length structure. Judge that

Moreover, it is preferable that the oil-fat crystal | crystallization of the oil phase of the water-in-oil type emulsified oil-fat composition of this invention is a fine crystal. The above-mentioned fine crystal means that the oil or fat crystal is fine, means that it is a crystal that does not feel rough even when touched or touched, preferably 20 μm or less, more preferably It refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The said size shows the length of the largest site | part of a crystal | crystallization.
When the oil-fat crystal size of the oil phase of the water-in-oil emulsified oil / fat composition of the present invention exceeds 20 μm, the water-in-oil emulsified oil / fat composition feels rough when mouthed or touched. In addition, it becomes difficult to retain the liquid oil component, and the water-in-oil type emulsified oil / fat composition is likely to cause oil bleeding, and is difficult to maintain in the three-dimensional structure formed by the water phase component and the oil / fat crystals.

  Moreover, it is preferable that the water-in-oil type emulsified fat composition of the present invention does not substantially contain trans acid. Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils, except for completely hydrogenated fats and oils, usually contain about 10 to 50% by mass of trans acid. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required. Here, “substantially free of trans acid” means that in all the constituent fatty acids of the water-in-oil type emulsified oil / fat composition, trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, most preferably. Means 1 mass% or less.

The water-in-oil emulsified oil / fat composition of the present invention uses a compound crystal composed of S ₁ MS ₂ and MS ₃ M instead of StEE when directly obtaining β-type crystals, and S ₁ MS ₂ and MS ₃ As described above, as a fat containing M, a vegetable oil or a transesterified fat or oil of vegetable fat or oil is used, so that a water-in-oil emulsified fat composition substantially free of trans acid is obtained. Can do.

  The water-in-oil type emulsified oil / fat composition of the present invention can contain other components as long as the effects of the present invention are not hindered. Other components include, for example, sweeteners other than acesulfame potassium, emulsifiers, thickening stabilizers, acidulants such as acetic acid, lactic acid, and gluconic acid, saccharides and sugar alcohols, β-carotene, caramel, red yeast rice pigment, etc. , Antioxidants such as tocopherols, tea extracts, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, Examples include food materials and food additives such as fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, and seafood. The other components are preferably 0 to 10% by mass, more preferably 0 to 5% by mass in the water-in-oil emulsified oil / fat composition of the present invention.

Examples of sweeteners other than the above acesulfame potassium include sucralose, stevia, aspartame, thaumatin, saccharin, trehalose and the like. In the present invention, one or more selected from these can be used.
The content of sweeteners other than acesulfame potassium is not particularly limited, but in the water-in-oil emulsified fat composition of the present invention, the content of sweeteners other than acesulfame potassium is preferably the content of acesulfame potassium. It is good to contain it 0.01 to 5 times, More preferably 0.05 to 4 times, Most preferably 0.1 to 3 times.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose. Synthetic emulsifiers such as fatty acid esters, sucrose acetate isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, for example soybean lecithin, Egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols And natural emulsifying agents such as milk fat globule membrane. In the present invention, one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of said emulsifier, Preferably it is 0-15 mass% in a water-in-oil type emulsion oil-fat composition of this invention, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 mass. %.
In particular, in the present invention, in the water-in-oil type emulsified oil / fat composition, it is preferable not to use the above-mentioned synthetic emulsifier, and it is more preferable not to use a synthetic emulsifier or a natural emulsifier from the viewpoint of health orientation and flavor.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in a water-in-oil type emulsified oil-fat composition of this invention, More preferably, it is 0-5 mass%. In the water-in-oil emulsified oil / fat composition of the present invention, if the thickening stabilizer is not necessary, the thickening stabilizer may not be used.

Next, the manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention is demonstrated.
First, if necessary, other components are added to the oil to make an oil phase. Add acesulfame potassium to water, and add other components as necessary to obtain an aqueous phase. The oil phase is heated and dissolved as necessary, and the water phase is added to the oil layer and emulsified to obtain a water-in-oil type emulsified fat composition.

  And it is desirable to sterilize the water-in-oil type emulsified fat composition. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 80 to 100 ° C, more preferably 80 to 95 ° C, and most preferably 80 to 90 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The precooling temperature is preferably 40 to 60 ° C, more preferably 40 to 55 ° C, and most preferably 40 to 50 ° C.

Next, quenching plasticization is performed. This rapid plasticization includes closed continuous scraping tubular coolers (A unit) such as gombinators, bottors, perfectors, chemators, plate heat exchangers, etc., and open air coolers with diamond coolers and compressors. Combinations of lectors are mentioned. By performing this quenching plasticization, a water-in-oil emulsified fat composition having plasticity is obtained.
After these devices, a kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used.
Further, in any of the production steps when producing the water-in-oil emulsified oil / fat composition of the present invention, nitrogen or air may or may not be contained.

  The water-in-oil type emulsified oil / fat composition of the present invention is used for bakery products such as bread, confectionery bread, Danish pastry, pie, shoe, donut, cake, cookies, hard biscuits, waffles, scones, etc. It can be used for in, sand filling and spray coating. Moreover, the water-in-oil type emulsified oil / fat composition of the present invention can also be used for cooking / prepared food products such as sauces, batters, and curry roux.

The water-in-oil emulsified oil / fat composition of the present invention is preferably used as a roll-in oil / fat. When it is set as the oil and fat for roll-in, it is good also as shapes, such as a sheet form, block shape, a column shape, a rectangular parallelepiped. Preferred sizes for each shape are: sheet form: 50 to 1000 mm long, 50 to 1000 mm wide, 1 to 50 mm thick, block form: 50 to 1000 mm long, 50 to 1000 mm wide, 50 to 500 mm thick, columnar: It has a diameter of 1 to 25 mm, a length of 5 to 100 mm, a rectangular parallelepiped: a length of 5 to 50 mm, a width of 5 to 50 mm, and a height of 5 to 100 mm.
The amount of the water-in-oil emulsified oil / fat composition of the present invention used in the above application varies depending on the application, and is not particularly limited.

  EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. S represents a saturated fatty acid, and M represents a monounsaturated fatty acid.

(Example 1)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. To 69.87 parts by mass of this oil phase, 30 parts by mass of water and 0.13 parts by mass of acesulfame potassium were added as an aqueous phase and emulsified to obtain an oil and fat composition. The oil / fat composition was sterilized at 85 ° C and then precooled to 50 ° C.
Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil and fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC of the oil phase was 45 ° C. % Of oil and fat composition 1 for roll-in, which is a water-in-oil emulsified oil and fat composition of the present invention having good physical properties and sweetness.
The obtained oil-and-fat composition 1 for roll-in was substantially free of sodium, and the mass ratio of sodium / potassium was 0.01 or less.

The oil phase oil-fat crystal of the obtained oil-in composition 1 for roll-in was a fine oil-fat crystal of 3 μm or less under an optical microscope. After the oil phase of the roll-in fat and oil composition 1 is completely melted at 70 ° C., the oil crystal obtained when held at 0 ° C. for 30 minutes and held at 5 ° C. for 30 minutes is 2θ: 17 to 26 degrees. When X-ray diffraction measurement was performed in the range of 1 to 4, a strong diffraction peak corresponding to a surface spacing of 4.6 angstroms was shown, and a maximum peak intensity (peak intensity 1) and 4 corresponding to a surface spacing of 4.6 angstroms were shown. The maximum peak intensity (peak intensity 2) corresponding to the surface spacing of .2 angstroms was taken, and the ratio of peak intensity 1 / peak intensity 2 was 3 and it was confirmed that this oil crystal was β-type. It was found that the in-oil composition 1 directly contained β-type oil crystals. Further, when X-ray diffraction measurement was carried out in the range of 2θ: 0 to 8 degrees with respect to this fat and oil crystal, a diffraction peak corresponding to 46 Å was obtained, and it was confirmed that the packing state of triglyceride was a two-chain structure. It was done. Moreover, when the size of the oil crystal was observed with an optical microscope, it was a fine crystal of 3 μm or less.
In addition, in the oil phase of the obtained oil-in composition 1 for roll-in, the content of triglyceride represented by SMS (hereinafter referred to as SMS) is 8% by mass, of the triglyceride represented by MSM (hereinafter referred to as MSM). The content was 5.9% by mass, and the MSM / SMS molar ratio was 0.7.
The content of the compound crystal composed of SMS and MSM was 11.8% by mass, and the content of the trisaturated triglyceride in which all the constituent fatty acids were composed of fatty acids having 16 or more carbon atoms was 8.9% by mass. Tripalmitin was 6.7% by mass in the total composition, and all the constituent fatty acids accounted for 75% by mass in trisaturated triglycerides composed of fatty acids having 16 or more carbon atoms.
Moreover, when measured with the gas chromatograph, the trans acid content was less than 1 mass% in the fatty acid composition 1 for roll-in.

(Example 2)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. To 69.74 parts by mass of this oil phase, 30 parts by mass of water and 0.26 parts by mass of acesulfame potassium were added as an aqueous phase and emulsified to obtain an oil and fat composition. The oil / fat composition was sterilized at 85 ° C. and then precooled to 50 ° C.
Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil / fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase was 45%. And the oil-and-fat composition 2 for roll-ins which is a water-in-oil emulsified oil-fat composition of this invention with favorable physical property and sweetness was obtained.
The obtained oil-and-fat composition 2 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

(Example 3)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. To 69.95 parts by mass of this oil phase, 30 parts by mass of water, 0.03 parts by mass of acesulfame potassium and 0.02 parts by mass of sucralose were added as an aqueous phase and emulsified to obtain an oil and fat composition. The oil / fat composition was sterilized at 85 ° C and then precooled to 50 ° C.
Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil / fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase was 45%. And the oil-and-fat composition 3 for roll-ins which is a water-in-oil emulsified oil-fat composition of this invention with favorable physical property and sweetness was obtained.
The obtained oil-and-fat composition 3 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

Example 4
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. To this 49.87 parts by mass of oil phase, 50 parts by mass of water and 0.13 parts by mass of acesulfame potassium were added as an aqueous phase and emulsified to obtain an oil and fat composition. The oil / fat composition was sterilized at 85 ° C and then precooled to 50 ° C.
Next, the pre-cooled oil and fat composition was passed through six A units and a resting tube to be rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil / fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase was 45%. And the oil-and-fat composition 4 for roll-ins which is a water-in-oil emulsified oil-fat composition of this invention with favorable physical property and sweetness was obtained.
The obtained oil-in composition 4 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

(Example 5)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. After adding 50 mass parts of water and 0.26 mass parts of acesulfame potassium as an aqueous phase to this oil phase 49.74 mass parts and emulsifying it to obtain an oil composition, the oil composition was sterilized at 85 ° C. Precooled to 50 ° C.
Next, the preliminarily cooled oil and fat composition was passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil and fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase was 45%. And the oil-and-fat composition 5 for roll-ins which is a water-in-oil emulsified oil-fat composition of this invention with favorable physical property and sweetness was obtained.
The obtained fat-and-oil composition 5 for roll-in did not contain sodium substantially, and the mass ratio of sodium / potassium was 0.01 or less.

(Comparative Example 1)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil was dissolved. An oil phase was obtained. To this oil phase 69.995 parts by mass, 30 parts by mass of water and 0.005 parts by mass of acesulfame potassium were added as an aqueous phase and emulsified to obtain an oil and fat composition. The oil / fat composition was sterilized at 85 ° C and then precooled to 50 ° C.
Next, the preliminarily cooled oil and fat composition was passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, the rapidly cooled plasticized oil / fat composition was formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness. The emulsification type was water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase was 45%. And the oil-and-fat composition 6 for roll-ins with favorable physical properties was obtained.
The obtained oil-and-fat composition 6 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

(Comparative Example 2)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil is dissolved. 30 parts by mass of water, 0.13 parts by mass of acesulfame potassium and 0.1 parts by mass of sodium chloride were added as an aqueous phase to 69.77 parts by mass of the oil phase, and the mixture was sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, the sheet is formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, the emulsification type is water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase is 45%, and the roll has good physical properties. In-oil composition 7 was obtained.
The mass ratio of sodium / potassium of the obtained oil-in composition 7 for roll-in was 1.6.

(Comparative Example 3)
A mixed oil blended with 62.4 parts by weight of a random transesterified oil of palm olein, 10.4 parts by weight of a random transesterified oil of palm super olein, 5.2 parts by weight of palm stearin, and 22 parts by weight of soybean oil is dissolved. To 43 parts by mass of the oil phase, 30 parts by mass of water and 27 parts by mass of sugar were added as an aqueous phase to emulsify, and sterilized at 85 ° C. And it precooled to 50 degreeC.
Next, it passed through six A units and a resting tube, and rapidly cooled and plasticized.
Thereafter, the sheet is formed into a sheet having a size of 420 mm in length, 285 mm in width, and 9 mm in thickness, the emulsification type is water-in-oil emulsification, and the SFC at 10 ° C. of the oil phase is 45%, and the sweetness is good. In-oil composition 8 was obtained.
The obtained oil-and-fat composition 8 for roll-in substantially did not contain sodium, and the mass ratio of sodium / potassium was 0.01 or less.

  Using the oil-in-oil composition for roll-in obtained in Examples 1 to 5 and Comparative Examples 1 to 3, Danish pastries were produced by the following blending and manufacturing methods, respectively, and the puff properties (floating) of the baked Danish pastries, the inner layer state And the sweetness was comparatively evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Combination of Danish pastry>
Powerful powder 80 parts by weight Soft flour 20 parts by weight Yeast 4 parts by weight Yeast food 0.2 parts by weight Upper white sugar 15 parts by weight Whole egg 10 parts by weight Margarine for kneading 5 parts by weight Water 45 parts by weight Oil composition for roll-in 45 parts by weight

<Danish pastry recipe>
Ingredients other than kneading margarine and roll-in oil / fat composition are put in a mixer bowl, mixed with L3 and M3 with a vertical mixer using a hook, and kneaded with margarine, and further into L3 and M3. Mix to prepare the dough. This dough was retarded for 24 hours in a freezer at -5 ° C with a floor time of 20 minutes. The oil-and-fat composition for roll-in was placed on this dough, and roll-in (three folds and three times) was performed and molded (length 10 cm, width 10 cm, thickness 3 mm) by a conventional method. Then, a proofer (32 ° C., 50 minutes) was taken and fired at 200 ° C. for 15 minutes.

<Evaluation criteria for Danish pastry float (puff property)>
About the value which divided | segmented the thickness of the Danish pastry after baking by the fabric thickness before baking, the average value of ten baked products was computed and evaluated in the following four steps.
◎: 4.5 or more ○: 4.0 or more to less than 4.5 Δ: 3.5 or more to less than 4.0 ×: less than 3.0

<Evaluation criteria for sweetness of Danish pastries>
◎: Very good ○: Good △: Somewhat bad ×: Bad

<Evaluation criteria for inner layers of Danish pastries>
◎: Very good ○: Good △: Somewhat bad ×: Bad

Claims (5)

  It consists of an aqueous phase containing 0.01 to 1% by mass of acesulfame potassium with respect to the whole water-in-oil emulsified oil and fat composition, and an oil phase, and the mass ratio of sodium / potassium is 0.1 or less. A water-in-oil emulsified fat composition characterized by the above.   The water-in-oil type emulsified oil / fat composition according to claim 1, which contains 2 to 70% by mass of water.   The water-in-oil emulsified oil / fat composition according to claim 1 or 2, wherein the solid fat content (SFC) of the oil phase is 80% or less at 10 ° C.   A method for producing a water-in-oil type emulsified oil / fat composition according to any one of claims 1 to 3, wherein acesulfame potassium is added to an aqueous phase, the aqueous phase and the oil phase are mixed and emulsified. The manufacturing method of a water-in-water type emulsified fat composition.   The foodstuff using the water-in-oil type emulsified oil-fat composition in any one of Claims 1-3.