JP2009232733A - 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 capable of suppressing infiltration of oil and fat components contained therein into bakery food, when using the water-in-oil emulsified oil and fat composition for cream for sandwitch, filling and topping of bakery food, and reduced in oily feeling, and excellent in melting feeling in the mouth and taste. <P>SOLUTION: This water-in-oil emulsified oil and fat composition contains polyglyceryl fatty acid ester of HLB≥10 and polyglyceryl fatty acid ester of HLB≤5. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a water-in-oil emulsified fat composition. The water-in-oil emulsified oil / fat composition of the present invention can be suitably used as a cream for sand filling, topping, etc. of bakery foods.

In oil and fat compositions used as creams for bakery foods such as sand, filling, and topping, many studies have been made on reducing oiliness and improving taste. As a typical method, a method of adjusting the melting point, SFC (solid fat content) and the like of the used fat is known.
Moreover, when using an oil-and-fat composition as a sand cream of bakery food, there existed a problem that the fat-and-oil component contained in an oil-and-fat composition osmose | permeates bakery food and loses commercial value.

  Therefore, Patent Documents 1 to 3 can be cited as prior arts aimed at reducing oiliness, improving meltability in the mouth, and suppressing penetration of fats and oils into bakery foods by using an emulsifier.

  Patent Document 1 describes a high HLB emulsifier-containing oil and fat composition containing a high HLB glycerin fatty acid ester whose fatty acid group is unsaturated, and the oil and fat substantially forming a continuous phase. . Patent Document 2 includes a polyglycerin fatty acid ester having an HLB of 5.5 to 8.5 (provided that the fatty acid residue is unsaturated), and the fats and oils substantially form a continuous phase. An oil and fat composition is described.

  However, when the oil and fat composition obtained in Patent Document 1 is sandwiched in a bakery food, a certain degree of effect was obtained in terms of reducing oiliness and improving mouth melt, but the oil and fat component contained in the oil and fat composition was The problem of penetrating bakery foods has not been solved. Further, the oil and fat composition obtained in Patent Document 2 is not satisfactory in oiliness and dispersibility in the mouth.

  Patent Document 3 is composed of a polyglycerin fatty acid ester characterized in that behenic acid is essential as a constituent fatty acid and is composed of two or more selected from saturated fatty acids and / or unsaturated fatty acids having 8 to 22 carbon atoms. Fat and oil seepage inhibitors are described. However, the oil and fat composition using the oil and fat oozing-out inhibitor described in Patent Document 3 has a problem that the mouth is not melted and the taste is weak.

JP-A-6-209706 JP-A-8-231981 JP 2005-54092 A

Accordingly, an object of the present invention is to provide a fat / oil contained in a water-in-oil emulsified oil / fat composition for a bakery food when the water-in-oil emulsified oil / fat composition is used as a cream for sand filling, topping, or the like of a bakery food. The object is to provide a water-in-oil emulsified oil / fat composition capable of suppressing penetration of components.
Another object of the present invention is to provide a water-in-oil emulsified oil / fat composition that has a reduced oily feeling and has a good meltability and taste.

As a result of intensive studies, the present inventors have found that the above problems can be solved by combining and blending two types of emulsifiers having a specific HLB, and have completed the present invention.
That is, this invention achieves the said objective by providing the water-in-oil type emulsified oil-fat composition containing the polyglycerol fatty acid ester of HLB10 or more and the polyglycerol fatty acid ester of HLB5 or less.

  Moreover, this invention is a method of manufacturing the said water-in-oil type emulsified oil-fat composition, Comprising: The oil phase containing polyglyceryl fatty acid ester of HLB10 or more and polyglycerin fatty acid ester of HLB5 or less and an aqueous phase are emulsified The manufacturing method of the water-in-oil type emulsified oil-fat composition characterized by doing is provided.

  Moreover, this invention provides the foodstuff using the said water-in-oil type emulsified fat composition.

The water-in-oil emulsified oil / fat composition of the present invention, when used as a cream for sandwich filling, toppings, etc. of bakery foods, penetrates the oil / fat components contained in the water-in-oil emulsified oil / fat composition into bakery foods. Can be suppressed.
Moreover, the water-in-oil type emulsified oil / fat composition of the present invention has a reduced oily feeling, and has good meltability and taste.

  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 comprises two types of emulsifiers having different HLBs, that is, a polyglycerin fatty acid ester of HLB 10 or more (hereinafter referred to as polyglycerin fatty acid ester A) and a polyglycerin fatty acid ester of HLB 5 or less. (Hereinafter referred to as polyglycerin fatty acid ester B). In the water-in-oil emulsified oil / fat composition of the present invention, if the polyglycerin fatty acid ester A is not contained, the taste is not easily felt, and if the polyglycerin fatty acid ester B is not contained, it is not preferred. When the product is used as a cream such as a sand filling, topping or the like of bakery food, it is not preferable because the penetration of the fat component contained in the water-in-oil emulsified fat composition into the bakery food cannot be suppressed.

  The HLB of the polyglycerin fatty acid ester A is 10 or more, preferably 11 or more, and more preferably 12-15. In the water-in-oil emulsified oil / fat composition of the present invention, if the HLB of the polyglycerin fatty acid ester A is lower than 10, the water-in-oil emulsification becomes too strong and the taste is not felt, which is not preferable.

  The polyglycerin fatty acid ester A preferably contains oleic acid in its constituent fatty acid composition. The content of oleic acid is preferably 50% by mass or more, more preferably 60% by mass or more, more preferably 70% by mass or more, and most preferably 75 to 100% by mass in the constituent fatty acids of the polyglycerol fatty acid ester A. . In the constituent fatty acid composition of the polyglycerin fatty acid ester A, if the content of oleic acid is less than 50% by mass, a water-in-oil emulsified oil / fat composition with good taste is difficult to obtain. In the present invention, in the constituent fatty acid composition of polyglycerin fatty acid ester A, the higher the content of oleic acid, the better.

  Examples of fatty acids other than oleic acid constituting the polyglycerin fatty acid ester A include lauric acid, palmitic acid, stearic acid, linoleic acid and the like.

  The polyglycerin fatty acid ester A has an esterification rate of preferably 5 to 20% by mass, more preferably 6 to 15% by mass, and most preferably 7 to 13% by mass. Any adjustment is possible as long as it is adjusted to 10-15.

  When the average degree of polymerization of polyglycerin calculated from the hydroxyl value is n, the number of hydroxyl groups of the polyglycerin is n + 2, and the number of moles of branched fatty acid to be added is M (M / ( n + 2)) × 100 = a value calculated from the esterification rate (%).

  The HLB of the polyglycerin fatty acid ester B is 5 or less, preferably 4 or less, more preferably 1 to 3. In the water-in-oil emulsified oil / fat composition of the present invention, when the HLB of the polyglycerin fatty acid ester B is higher than 5, the water-in-oil emulsified oil / fat composition was used as a cream for sand filling, topping, etc. in bakery foods. In this case, it is not preferable because the penetration of the oil and fat component contained in the water-in-oil emulsified oil and fat composition into the bakery food cannot be suppressed.

  The polyglycerin fatty acid ester B preferably contains behenic acid in its constituent fatty acid composition. The content of behenic acid is preferably 60% by mass or more, more preferably 70% by mass or more, more preferably 80% by mass or more, and most preferably 80 to 100% by mass in the constituent fatty acids of the polyglycerol fatty acid ester B. . In the constituent fatty acid composition of the polyglycerin fatty acid ester B, if the content of behenic acid is less than 60% by mass, an emulsified oil / fat composition having low heat-retaining properties is likely to be obtained. In the present invention, in the constituent fatty acid composition of polyglycerin fatty acid ester B, the higher the content of behenic acid, the better.

  Examples of fatty acids other than behenic acid constituting the polyglycerin fatty acid ester B include lauric acid, palmitic acid, stearic acid, and oleic acid.

  The polyglycerol fatty acid ester B has an esterification rate of preferably 50% by mass or more, more preferably 55% by mass or more, and most preferably 56 to 100% by mass, but the HLB of the polyglycerol fatty acid ester B is 5 or less. Any adjustment is possible as long as it is adjusted. The esterification rate is calculated in the same manner as the polyglycerin fatty acid ester A.

  The glycerol average polymerization degree n of said polyglycerol fatty acid ester A and polyglycerol fatty acid ester B becomes like this. Preferably it is 2-12, More preferably, it is 6-11.

  In the water-in-oil emulsified oil / fat composition of the present invention, one or more of such polyglycerol fatty acid esters A and one or more of polyglycerol fatty acid esters B can be used.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content of the polyglycerin fatty acid ester A is preferably 0.1 to 1.3% by mass, more preferably in the oil phase of the water-in-oil emulsified oil / fat composition. Is 0.3 to 0.9 mass%, most preferably 0.5 to 0.8 mass%.

  In the water-in-oil emulsified oil / fat composition of the present invention, the content of polyglycerin fatty acid ester B is preferably 0.6 to 1.9% by mass, more preferably in the oil phase of the water-in-oil emulsified oil / fat composition. 0.9 to 1.5% by mass, most preferably 1 to 1.3% by mass.

  The mass ratio (the former: latter) of the content of the polyglycerol fatty acid ester A and the content of the polyglycerol fatty acid ester B is preferably 1: 0.5 to 1:20, more preferably 1: 1 to 1. : 3.

  In the present invention, the total content of the polyglycerin fatty acid ester A and the polyglycerin fatty acid ester B is preferably 0.7 to 3.2% by mass in the oil phase of the water-in-oil emulsified fat composition of the present invention. Preferably it is 1.2-2.4 mass%, Most preferably, it is 1.5-2.1 mass%. In the oil phase of the water-in-oil emulsified oil / fat composition of the present invention, when the total content of polyglycerol fatty acid ester A and polyglycerol fatty acid ester B is less than 0.7% by mass, the oiliness and meltability of the oil / fat are improved. It is difficult, and if it exceeds 3.2% by mass, an emulsifier odor is liable to occur and physical properties are liable to be deteriorated.

  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, and the like. Flower oil, olive oil, peanut oil, kapok oil, sesame oil, evening primrose oil, cocoa butter, shea fat, mango kernel oil, monkey fat, lippe fat, beef fat, milk fat, pork fat, fish oil, whale oil, etc. In addition, there may be mentioned processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In the present invention, one or more selected from these can be used.

  In the oil / water emulsified oil / fat composition of the present invention, the oil / fat content is preferably 20 to 95% by mass, more preferably 50 to 90% by mass, and most preferably 70 to 90% by mass. In the present invention, when the oil content is less than 20% by mass, the water-in-oil emulsion tends to be unstable, and when it is more than 95% by mass, the taste of the aqueous phase component is not easily felt.

The water-in-oil emulsified oil / fat composition of the present invention contains water in an amount of preferably 10 to 40% by mass, more preferably 20 to 30% by mass, and most preferably 15 to 20% by mass.
In addition, the water | moisture content here shall include water, such as tap water and natural water, and water | moisture contents, such as milk and liquid sugar.

  The water-in-oil type emulsified oil / fat composition of the present invention can contain other components as necessary within a range not impeding the effects of the present invention. Other ingredients include emulsifiers other than the above polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, proteins, sugars / sweeteners, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, Tamarind seed gum, psyllium seed gum, crystalline cellulose, CMC, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, etc., salting agents such as salt and potassium chloride, amylase, protease, amyloglucosidase, pullulanase , Pentosanase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase Enzymes, β-carotene, caramels, colorants such as red bean pigment, acidulants such as acetic acid, lactic acid, gluconic acid, seasonings, amino acids, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, Add food ingredients such as nut paste, spices, cacao mass, cocoa powder, coffee, tea, green tea, cereals, beans, vegetables, meat, seafood, antioxidants such as tocopherols, tea extracts, flavoring, etc. Also good.

  As an emulsifier other than the above-mentioned polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, polyglycerin fatty acid ester other than polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, lecithin, monoglycerin fatty acid ester, diglycerin fatty acid ester, glycerin Acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl Examples include calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan monoglyceride. In the present invention, one or more selected from these can be used. The usage-amount of emulsifiers other than the said polyglyceryl fatty acid ester A and polyglycerin fatty acid ester B is preferably 0.01-5.0 mass% in the water-in-oil type emulsified oil-fat composition of this invention, More preferably, it is 0.00. 1 to 0.5% by mass.

  The protein is not particularly limited, and examples thereof include whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, libetin, phosphoglycoprotein, ovalbumin, conalbumin, ovomucoid and the like. Examples include egg proteins, wheat proteins such as gliadin, glutenin, prolamin and glutelin, and other proteins such as animal and plant proteins. Depending on the purpose, these proteins may be added as one or more proteins, or in the form of a food material containing one or more proteins. In the present invention, milk protein is preferably used as the protein.

  The milk protein may be either whey protein alone, casein protein alone, or a combination of casein protein and whey protein, but it is preferable to use whey protein and casein protein in combination.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, κ-casein, a mixture thereof, or an alkaline casein (caseinate) that is a food material containing these, acid Casein etc. are mentioned, The 1 type (s) or 2 or more types selected from these can be used.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, and food materials containing them such as whey protein, whey, whey powder, Examples thereof include lactose whey, delactose whey powder, whey protein concentrate (WPC and / or WPI), and one or more selected from these can be used.

  Examples of food materials containing both the casein protein and the whey protein include raw milk, cow's milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, concentrated milk, and non-fat concentrated milk. , Buttermilk, buttermilk powder, total milk protein (TMP), skim milk powder, whole powdered milk, sweetened powdered milk, prepared milk powder, milk protein concentrate (MPC), cream, cream powder, cream cheese, natural cheese, processed cheese, yogurt , Lactic acid bacteria beverage, sawarme, fermented milk, milk beverage and the like, and one or more selected from these can be used.

  The amount of the protein used is preferably 0.01 to 10% by mass, more preferably 0.1 to 1% by mass in terms of solid matter in the water-in-oil emulsified oil / fat composition of the present invention.

  Examples of the saccharide include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, honey, oligosaccharide, reducing sugar polydextrose, fructooligosaccharide, and soybean oligosaccharide. Examples thereof include sugar, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, reduced lactose, sorbitol, xylose, xylitol, maltitol, erythritol, mannitol, trehalose and the like. In the present invention, one or more selected from these can be used.

  Examples of the sweetener include sucralose, stevia, aspartame, thaumatin, saccharin and the like. In the present invention, one or more selected from these can be used.

  The amount of the saccharide or sweetener used is preferably 0.01 to 25% by mass, more preferably 0.1 to 5% by mass in terms of solid matter in the water-in-oil emulsified oil / fat composition of the present invention. .

The preferable manufacturing method of the water-in-oil type emulsified oil-fat composition of this invention is demonstrated below.
First, an oil phase is prepared by adding polyglycerin fatty acid ester A and polyglycerin fatty acid ester B, and if necessary, other components to the fats and oils. On the other hand, an aqueous phase is prepared by adding other components to water as necessary. If necessary, the heat-dissolved oil phase and the aqueous phase are mixed and emulsified to obtain a water-in-oil emulsified oil / fat composition.

  The mass ratio of the oil phase to the aqueous phase (the former: the latter) is preferably 20 to 95: 5 to 80, more preferably 50 to 90:10 to 50, still more preferably 70 to 90:10 to 30. is there. In the present invention, if the oil phase is less than 20% by mass and the water phase is more than 80% by mass, emulsification tends to be unstable. Further, when the oil phase is more than 95% by mass and the water phase is less than 5% by mass, it is difficult to reduce the oily feeling.

  The water-in-oil emulsified oil / fat composition is preferably sterilized. 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 pre-cooling 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. Examples of the apparatus for performing rapid plasticization include a closed continuous scraping tubular cooler (A unit) such as a gombinator, a botator, a perfector, and a chemator, a plate heat exchanger, and the like. Combination of diamond cooler and compressor. By performing this rapid plasticization, a water-in-oil emulsified fat composition having plasticity is obtained.

  A kneading device (B unit) such as a pin machine, a resting tube, or a holding tube may be used after these devices.

  In the production process of the water-in-oil emulsified oil / fat composition described above, nitrogen, air, or the like may or may not be contained.

  Such a water-in-oil emulsified oil / fat composition of the present invention can be used for various foods, but can be suitably used particularly for bakery foods.

  Examples of the bakery food include bread, confectionery bread, variety bread, butter roll, soft roll, hard roll, sweet roll, Danish, pastry, French bread, steamed bread, pie, shoe, donut, cake, cracker, cookie, hard Biscuits, waffles, scones, dorayaki, steamed cakes, hot cakes and the like can be mentioned.

  Applications of the water-in-oil emulsified oil / fat composition of the present invention can be used, for example, for kneading, folding, sand filling, topping, spray coating, and frying. Furthermore, it can also be used for cooking and side dishes for curry roux, batter, sauce and the like. In particular, when the water-in-oil emulsified fat composition of the present invention is combined with the above bakery food as a water-in-oil emulsified fat composition for sand filling topping, it is included in the water-in-oil emulsified fat composition. It is possible to suppress the penetration of the oil and fat components to be baked into the bakery food.

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, but is a water-in-oil emulsified oil / fat composition for sand filling topping. As a product, when used in the above bakery food, the amount of the water-in-oil emulsified oil / fat composition of the present invention is preferably 20 to 70 parts by weight, more preferably 30 to 50 parts by weight with respect to 100 parts by weight of the bakery food. Part.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[Example 1]
88.5% by mass of palm oil and 9.8% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB13 was used. The esterification rate was 8% by mass, the average degree of polymerization of glycerol was 10, and the constituent fatty acid composition was Polyglycerin fatty acid ester (A-1) 0.6% by mass with an oleic acid content of 78% by mass, HLB 2.5, esterification rate of 92% by mass, average polymerization degree of glycerin of 10, constituent fatty acid An oil phase was obtained by adding and mixing 1.1% by mass of polyglycerol fatty acid ester (B-1) having a behenic acid content of 91% by mass in the composition. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. The water-in-oil emulsified oil / fat composition of the present invention was obtained.

[Example 2]
In the preparation of the oil phase of Example 1, the content of the polyglycerin fatty acid ester (A-1) in the oil phase was changed from 0.6% by mass to 0.8% by mass, and the polyglycerin fatty acid ester (B -1) The oil-in-water emulsified oil / fat composition of the present invention is the same composition and production method as in Example 1 except that the content in the oil phase is changed from 1.1% by mass to 0.9% by mass. Got.

Example 3
In the preparation of the oil phase of Example 1, the content of palm oil in the oil phase was changed from 88.5% by mass to 88.4% by mass, and the polyglycerin fatty acid ester (A-1) in the oil phase was changed. The content was changed from 0.6% by mass to 0.3% by mass, and the content of the polyglycerin fatty acid ester (B-1) in the oil phase was changed from 1.1% by mass to 1.5% by mass. The water-in-oil emulsified oil / fat composition of the present invention was obtained by the same formulation and production method as in Example 1 except for the above.

Example 4
In the preparation of the oil phase of Example 1, the polyglycerin fatty acid ester (A-1) is HLB11, the esterification rate is 13% by mass, the average degree of polymerization of glycerin is 6, and the content of oleic acid in the constituent fatty acid composition The amount is changed to polyglycerin fatty acid ester (A-2) having an amount of 75% by mass, the polyglycerin fatty acid ester (B-1) is HLB2.5, the esterification rate is 58% by mass, and the average degree of polymerization of glycerin. In the oil of the present invention, except that the content of behenic acid in the constituent fatty acid composition was changed to polyglycerin fatty acid ester (B-2) having a content of 90% by mass in the same manner as in Example 1. A water-type emulsified oil / fat composition was obtained.

[Comparative Example 1]
88.9% by mass of palm oil and 9.9% by mass of rapeseed oil were heated and dissolved at 65 ° C., and 0.6% by mass of the polyglycerin fatty acid ester (A-1) and HLB8 were used for the esterification rate. An oil phase was obtained by adding and mixing 8% by mass, an average degree of polymerization of glycerol of 4 and a polyglycerol fatty acid ester of 0.6% by mass with a behenic acid content of 0% by mass in the constituent fatty acid composition. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.

[Comparative Example 2]
88.5% by mass of palm oil and 9.8% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB8 was used. An oil phase was obtained by adding 0.6% by mass of polyglycerol fatty acid ester having a content of oleic acid of 5% by mass and 1.1% by mass of polyglycerol fatty acid ester (B-1) and mixing them. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A water-in-oil emulsified oil / fat composition was obtained.

[Comparative Example 3]
89.5% by mass of palm oil and 10.0% by mass of rapeseed oil are heated and dissolved at 65 ° C., and 0.5% by mass of the polyglycerin fatty acid ester (B-1) is added to and mixed with the oil phase. Obtained. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.

[Comparative Example 4]
89.6% by mass of palm oil and 9.9% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB7 was used. The esterification rate was 42% by mass, the average degree of polymerization of glycerin was 10, and the constituent fatty acid composition An oil phase was obtained by adding and mixing 0.5% by mass of a polyglycerol fatty acid ester having an oleic acid content of 75% by mass. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.

[Comparative Example 5]
89.1% by mass of palm oil and 9.9% by mass of rapeseed oil were dissolved by heating at 65 ° C., and HLB3, the esterification rate was 95% by mass, the average degree of polymerization of glycerin was 10, and the constituent fatty acid composition An oil phase was obtained by adding and mixing 1.0% by mass of a polyglycerol fatty acid ester having an oleic acid content of 30% by mass and a behenic acid content of 10% by mass. To this oil phase 80% by mass, water 18.3% by mass, water phase added with 0.5% by mass of skim milk powder, 1% by mass of salt and 0.2% by mass of fragrance are added, stirred and emulsified, and then rapidly cooled and plasticized. A comparative water-in-oil emulsified oil / fat composition was obtained.

<Evaluation>
The water-in-oil emulsified oil / fat compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were conditioned overnight at a product temperature of 25 ° C., and the oiliness, mouthfeel and taste were evaluated according to the following criteria. did. Moreover, 10 g of water-in-oil type emulsified fats and oils compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 5 were sanded in 30 g of a roll bread, and the temperature was adjusted to a product temperature of 25 ° C. overnight. The degree of penetration was evaluated according to the following criteria.

(Feeling oily)
◎ Very refreshing ○ Refreshing × Oily (spoken)
◎ Very good ○ Good × Bad (taste)
◎ Very good ○ Good × Bad (Fat penetration)
◎ There is no oil and fat soaking in the roll. ○ Some oil and fat soaking in the roll can be seen. X Oil and fat soaking in the roll.

  When the emulsified oil / fat composition obtained in Example 1 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the emulsified oil / fat composition obtained in Example 1 was sandwiched in a roll, no soaking of the oil / fat into the roll was observed.

  When the emulsified oil / fat composition obtained in Example 2 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the emulsified oil / fat composition obtained in Example 1 was sandwiched in a roll bread, a slight amount of fat / oil soaked into the roll bread was observed.

  When the emulsified oil / fat composition obtained in Example 3 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the emulsified oil / fat composition obtained in Example 3 was sandwiched in a roll, no oil / fouling was found in the roll.

  When the emulsified oil / fat composition obtained in Example 4 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the emulsified oil / fat composition obtained in Example 4 was sandwiched in a roll bread, a slight amount of fat / oil soaked into the roll bread was observed.

  When the oil and fat composition obtained in Comparative Example 1 was eaten, it was refreshing and the mouthfeel and taste were good. Moreover, when the oil and fat composition obtained in Comparative Example 1 was sandwiched in a roll bread, the oil and fat soaked into the roll bread was intensely seen.

  When the oil and fat composition obtained in Comparative Example 2 was eaten, it was oily and had a mouthfeel and a bad taste. Moreover, when the oil-fat composition obtained in Comparative Example 2 was sandwiched in a roll bread, no fat / oil soaked into the roll bread.

  When the oil and fat composition obtained in Comparative Example 3 was eaten, it was very refreshing and the mouthfeel and taste were very good. Moreover, when the oil and fat composition obtained in Comparative Example 3 was sandwiched in a roll bread, the oil and fat soaked into the roll bread was seen intensely.

  When the fat composition obtained in Comparative Example 4 was eaten, it was oily and had a mouthfeel and a bad taste. Moreover, when the oil-and-fat composition obtained in Comparative Example 4 was sandwiched in a roll bread, some of the oil and fat soaked into the roll bread was seen.

  When the oil and fat composition obtained in Comparative Example 5 was eaten, it was refreshing, but the mouthfeel and taste were poor. Moreover, when the oil / fat composition obtained in Comparative Example 5 was sandwiched in a roll, a slight amount of oil / fat was found in the roll.

Claims (4)

  A water-in-oil emulsified oil / fat composition containing a polyglycerol fatty acid ester of HLB 10 or more and a polyglycerol fatty acid ester of HLB 5 or less.   The polyglycerin fatty acid ester having an HLB of 10 or more is contained in the oil phase in an amount of 0.1 to 1.3% by mass, and the polyglycerin fatty acid ester having an HLB of 5 or less is contained in the oil phase in an amount of 0.6 to 1.9% by mass. Water-in-oil type emulsified fat composition.   It is a method of manufacturing the water-in-oil type emulsified oil-fat composition of Claim 1 or 2, Comprising: The oil phase containing the polyglycerol fatty acid ester of HLB10 or more and the polyglycerol fatty acid ester of HLB5 or less, and an aqueous phase are emulsified A method for producing a water-in-oil emulsified fat composition characterized by comprising:   The foodstuff using the water-in-oil type emulsified oil-fat composition of Claim 1 or 2.