JP2010220579A - Plastic water-in-oil type emulsified oil-and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a water-in-oil type plastic oil-and-fat composition, giving emulsion stability even if no emulsifier is used even in case of being high in water content and unstable in emulsification, and also rich in milk flavor. <P>SOLUTION: The plastic water-in-oil type emulsified oil-and-fat composition contains no emulsifier. In the whole composition, the casein content is 0.45 wt.% or less and the water content 20-70 wt.%. Using such a composition containing milk-originated raw materials, margarine and the like are prepared. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a water-in-oil type emulsified oil / fat composition such as margarine.

  A water-in-plastic plastic oil-in-water emulsified fat composition for foods such as margarine is generally produced by blending an emulsifier and undergoing an emulsion formation process, a cooling kneading process, and the like. These foods are in a water-in-oil emulsified form, and it is necessary for the water droplets to be stable for long-term storage. If the emulsification is unstable and the water is separated, not only hygiene problems such as generation of mold occur, but also quality deterioration occurs. However, in recent years, there is a concern about the health effects of additives such as emulsifiers for stabilizing the emulsification due to the consumer's health-oriented needs, and there is a demand for not using emulsifiers or reducing the amount added. Yes. Furthermore, since additives such as emulsifiers have a unique taste and odor, it is desirable not to use them or to reduce them to an amount that does not affect the flavor.

  In addition, in order to prevent excessive intake of calories and reduce costs, there is an increasing need for products in which the oil and fat content of the plastic oil-in-water emulsified oil and fat composition is reduced and the water content is increased. However, if the emulsifier is not used or if the amount used is reduced, the addition of skim milk powder, which is usually used as a flavoring agent, confirms intense water separation, thus increasing the moisture content while maintaining the flavor. This is a difficult situation.

  Although the method obtained by pressure crystallization of a high water content plastic water-in-oil emulsified oil / fat composition is described in Patent Document 1, there is no description regarding addition of skim milk powder, and addition of other flavoring materials There is no description about.

  As a plastic water-in-water emulsified oil / fat composition containing dairy products other than skim milk, butter milk can be used as a secondary raw material in a plastic water-in-water emulsified oil / fat composition characterized by containing egg yolk This is described in Patent Document 2. However, there is no description of high water content, and there is no description relating to the relationship between casein content and water separation in a water-in-oil emulsified oil and fat composition. A water-in-oil emulsified oil / fat composition containing whey protein and usable for margarine and the like is described in Patent Document 3, and further, a low fat spread containing whey protein is described in Patent Document 4. However, none of the documents describes the relationship between the casein content and water separation in the water-in-oil type emulsified fat composition.

JP 2006-254816 A JP 2001-112413 A JP 2001-8617 A Special table 2007-509619

  An object of the present invention is to provide a water-in-oil plastic oil / fat composition that is stable in emulsification without using an emulsifier and has a rich milk flavor even in a situation where the water content is high and the emulsification is unstable. It is.

  As a result of intensive research to solve the above problems, the present inventors have found that casein, which is a type of milk protein, is a cause of intense water separation, and in addition, defatted as a flavoring material that imparts a milk flavor. Instead of powdered milk, milk raw materials with a small amount of casein, that is, skim milk, buttermilk, whey, milk fat, etc., which are relatively reduced in the amount of casein using membrane separation, etc. are used to separate the total amount of casein into water. It was found that if the amount was limited so as not to affect the present invention, the present invention was completed.

  That is, the first of the present invention is a plastic water-in-water emulsified oil / fat composition containing no emulsifier, wherein the casein content is 0.45% by weight or less in the entire plastic water-in-water emulsified oil / fat composition, and moisture The present invention relates to a plastic water-in-oil emulsified fat composition having a content of 20 to 70% by weight and further containing a milk-derived raw material. A preferred embodiment relates to the plastic water-in-oil emulsified fat composition as described above, wherein the casein content is 0.25% by weight or less in the entire plastic oil-in-water emulsified fat composition. More preferably, the milk-derived raw material is at least one selected from the group consisting of buttermilk, whey, milk fat, and the above-described plastic water-in-oil emulsified oil / fat composition, more preferably, the milk-derived raw material content The amount of the plastic water-in-water emulsified oil / fat composition as described above, wherein the amount is 0.5 to 5.0% by weight in the entire plastic oil-in-water emulsified oil / fat composition, particularly preferably the above-described pressure crystallization. The water-in-plastic type emulsified oil / fat composition as described. The second of the present invention relates to a food product comprising the above-described plastic water-in-oil emulsified fat composition.

  According to the present invention, there is provided a water-in-oil plastic oil / fat composition that is stable in emulsification without using an emulsifier and has a rich milk flavor even in situations where the water content is high and the emulsification tends to be unstable. can do.

The manufacturing system used in Example 8.

  Hereinafter, the present invention will be described in more detail. The plastic water-in-oil emulsified oil / fat composition of the present invention does not contain an emulsifier, has a high water content, a low casein content of a specific amount or less, and further contains a milk-derived raw material.

  The plastic water-in-oil type emulsified oil / fat composition of the present invention does not substantially contain an emulsifier, and the emulsifier is an emulsifier that is obligated to display in the Food Sanitation Law or JAS Law, and is generally used for food. Glycerin fatty acid ester, glycerin organic acid fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, sorbitan fatty acid ester, lecithin, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, Examples include stearoyl sodium lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, soybean lecithin, egg yolk lecithin, enzyme-treated egg yolk lecithin and the like. In addition, it is within the technical scope of the present invention to contain a small amount of an emulsifier that does not impair the flavor.

  The casein in the present invention is a protein fraction that precipitates when the pH is adjusted to 4.6 at 20 ° C. among milk proteins contained in the milk raw material. The smaller the casein content, the more preferable it is because water separation hardly occurs. The content of the casein is preferably 0.45% by weight or less and more preferably 0.25% by weight or less in the whole plastic water-in-oil emulsified fat composition. If it exceeds 0.45% by weight, the emulsification becomes abruptly unstable as the water content increases, and water separation may occur.

  The milk-derived raw material of the present invention is not particularly limited as long as the casein content does not exceed 0.45% by weight in the entire plastic oil-in-water emulsified oil and fat composition, but milk fat such as butter, cream, buttermilk, Whey such as cheese, cream cheese, concentrated whey, whey protein concentrate, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, partially skimmed milk, skimmed milk, processed milk, milk drink, concentrated Examples include milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, fermented milk, total milk protein, refined milk fat, prepared milk fat, etc. At least one selected can be used. Moreover, in order to contain as much raw material derived from milk as possible, those having a low casein content are preferable, and it is preferable to use at least one selected from the group consisting of buttermilk, whey, and milk fat.

  In this invention, there is no restriction | limiting in particular in content of the raw material derived from milk, However When using other than milk fat, 0.5 to 5.0 weight% is preferable in the whole plastic water-in-oil emulsion composition. More preferably, it is 0.5-3.0 weight%, More preferably, it is 0.5 weight%-2.0 weight%. If it is less than 0.5% by weight, a good milk flavor may not be obtained, and the effects of the present invention may not be enjoyed. If it is more than 5.0% by weight, the cost may increase and it may not be practical. Moreover, when using milk fat as a raw material derived from milk, 5 to 30 weight% is preferable in the whole plastic water-in-oil emulsion composition. If it is less than 5% by weight, a good milk flavor may not be obtained, and the effects of the present invention may not be enjoyed. If it is more than 30% by weight, the cost may increase and it may not be practical.

  In the plastic oil-in-water emulsified oil / fat composition of the present invention, tap water or natural water can be used as the water used in the water phase, and it can be formulated as a food material containing water such as milk or liquid sugar. You can also. The amount of water contained in the water phase part is 20 to 70% by weight, preferably 25 to 60% by weight, based on the entire plastic water-in-oil emulsified oil / fat composition. If it exceeds 70% by weight, the emulsification becomes extremely unstable and water separation may occur. Moreover, if it is less than 20 weight%, even if it does not use this invention, the stable composition without water separation can be obtained, and the effect of this invention may not fully be enjoyed.

  The fat used in the plastic oil-in-water emulsified oil / fat composition of the present invention is not particularly limited as long as it is edible, but fats and oils conventionally used for margarine and shortening are preferable, for example, corn oil, linseed oil, tung oil, safflower Flower oil, pod oil, sesame oil, cottonseed oil, coconut oil, sunflower oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, walnut oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm Selected from vegetable oils such as oil, palm kernel oil, kuhare oil, coconut oil, cacao butter, shea butter, kokum buta, borneo and other animal oils such as fish oil, whale oil, beef tallow, chicken fat, chicken oil, egg yolk oil, sheep oil Moreover, all the fats and oils normally used for foods, such as what transesterified these fats and hardened | cured and fractionated, etc. can also be used.

  In the present invention, if necessary, the water-soluble component not described above may be contained in the water phase part, and the oil-soluble component may be contained in the oil phase part. For example, salt, saccharides, salts, various extracts, spices, etc. May be used. Moreover, the fragrance | flavor, coloring agent, antioxidant, etc. which are used for a normal plastic water-in-oil emulsion composition as a component other than the above can be used. When these components have both water solubility and oil solubility, they may be contained in either the water phase portion or the oil phase portion.

  Examples of the saccharide include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-thio-oligosaccharide, and nigerooligosaccharide. , Theande-oligosaccharide, soybean oligosaccharide, etc.), trehalose, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup, etc., and powdered sugar or liquid sugar may be used. Furthermore, conventionally known or future sweet ingredients can also be used instead of sugars. Specifically, sweetening ingredients such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like may be used.

  The method for producing the water-in-oil type emulsified oil / fat composition of the present invention is exemplified below.

  After preparing the water phase part and the oil phase part as described above, both are mixed to prepare a water-in-oil emulsion. After homogenization, heat sterilization treatment, quenching and quenching using a conventionally known margarine production machine such as a botator or a combinator, perfector, etc., to obtain the water-in-oil type plastic oil emulsion composition of the present invention Can do.

  The homogenization can be performed by a conventional method. Both the water phase part and the oil phase part may be emulsified and mixed, and the emulsion may be homogenized. Further, the homogenization may be repeated several times, such as two-stage homogenization. Homogenization can be performed with an emulsifier having a strong shearing force such as a commercially available homomixer or homogenizer. A homogenizer may not be used.

  Examples of the heat sterilization treatment include a method of heat sterilization using a batch type, plate type heat exchanger or tubular type heat exchanger in a tank, and any method may be used.

  Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing the water-in-oil type emulsified oil / fat composition of the present invention.

  The use of the present invention is not particularly limited, and examples thereof include kneading, roll-in, filling, sand, topping, and use for spread. Specific examples of the food containing the plastic water-in-oil emulsified oil and fat composition include bread, confectionery bread, sand roll, butter roll, Danish, pastry, variety red, soft roll, hard roll, sweet roll, steamed bread, Examples include bakery products such as steamed cakes and pies, baked confectionery products such as butter cakes, sponge cakes, cookies, biscuits, crackers, and pretzels. In addition, the usage-amount in the said foodstuff of the water-in-plastic-type emulsion oil-fat composition of this invention may be a normal quantity in each use, and is not restrict | limited in particular.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Evaluation of stability of emulsion>
The water phase in the oil phase was gradually added to the oil phase and the water-in-oil emulsion that was sufficiently stirred and mixed was sprinkled with a spatula and dropped into hot water adjusted to 60 ° C. It was evaluated with. The evaluation criteria at that time were as follows. ○: Oil droplets hold water droplets firmly and do not disperse, Δ: Hold initially but disperse when stirred, ×: Disperse immediately after dropping.

<Milk flavor evaluation>
The plastic water-in-oil emulsified oil / fat compositions obtained in Examples and Comparative Examples are stored in a refrigerator (about 5 ° C.) for one day or one month, and then eaten by five experienced panelists. Was scored and the average score was taken as the evaluation score. 5 points: Feeling the milk flavor strong, 4 points: Feeling the milk flavor slightly strong, 3 points: Feeling the milk flavor slightly weak, 2 points: Feel the milk flavor weak, 1 point: Feel almost no milk flavor.

<Texture evaluation>
The plastic water-in-oil type emulsified oil / fat compositions obtained in Examples and Comparative Examples were stored in a refrigerator (about 5 ° C.) for one day or one month, then temperature-controlled at 20 ° C., and a confectionery knife ( The condition of the nappe surface was visually evaluated. The evaluation criteria at that time were as follows. 5 points: Smooth and fine, 4 points: Almost smooth and fine, 3 points: Some unevenness, 2 points: Partially noticeable unevenness, 1 point: Overall unevenness and very rough texture .

<Water separation evaluation>
The plastic water-in-oil type emulsified oil / fat compositions obtained in Examples and Comparative Examples were stored in a refrigerator (about 5 ° C.) for one day or one month, then temperature-controlled at 20 ° C., and a confectionery knife ( It was extended with a pallet knife, and the presence or absence of water separation was visually evaluated. The evaluation criteria at that time were as follows. A: No water separation, B: Some surface shines but no water droplets are observed, B: Water droplets are seen in some places, X: Water droplets are seen on the front surface.

Production Example 1 Production of Transesterified Oil 1 Palm stearin: 70% by weight and palm kernel olein: 30% by weight were mixed and dehydrated at 90 ° C. under vacuum. Sodium methylate: 0.30% by weight was added, and a random transesterification reaction was carried out at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction, followed by washing with water. Next, activated clay: 3.0% by weight was added, and the mixture was stirred under reduced pressure.

Production Example 2 Production of Transesterified Oil 2 Production Example except that palm stearin: 70% by weight and palm kernel olein: 30% by weight, palm oil: 75% by weight and palm kernel olein: 25% by weight were used. 1 was obtained in the same manner as in Example 1.

Example 1
With respect to 80.00% by weight of the oil phase part of the oil / fat composition 1 obtained by mixing all the formulations shown in Table 1, 19.15% by weight of water heated to 40 ° C. and 0.85% by weight of skim milk powder (casein) The aqueous phase part in which 0.24% by weight was dissolved was gradually added, and then the temperature was adjusted to about 60 ° C. and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.) and was evaluated as having no water separation, gloss and texture equivalent to normal margarine, and a slightly weak milk flavor. It was. The evaluation results are summarized in Table 2.

(Example 2)
With respect to 60.00% by weight of the oil phase part 1 obtained by mixing all the formulations shown in Table 1, 39.15% by weight of water and 0.85% by weight of skim milk powder (casein content 0.24% by weight) ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, there was no water separation, and it showed a slightly weak milk flavor with gloss and texture equivalent to ordinary margarine. The evaluation results are summarized in Table 2.

Example 3
With respect to 40.00% by weight of the oil phase part 2 of the oil / fat composition 2 obtained by mixing all the formulations shown in Table 1, water is 59.50% by weight, skimmed milk powder is 0.50% by weight (casein content is 0.14% by weight) ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. When the obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.), it showed no milk separation and showed a weak milk flavor with gloss and texture equivalent to ordinary margarine. The evaluation results are summarized in Table 2.

Example 4
With respect to 40% by weight of the oil phase part of the oil and fat composition 2 obtained by mixing all the formulations shown in Table 1, 58.50% by weight of water and 1.50% by weight of Whey Protein Concentrate 80 (WPC80) (casein content of 0. 00 wt%) was gradually added, the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. When the obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.), it showed no milk separation and showed a weak milk flavor with gloss and texture equivalent to ordinary margarine. The evaluation results are summarized in Table 2.

(Example 5)
With respect to 80.00% by weight of the oil phase part of the oil and fat composition 1 obtained by mixing all the formulations in Table 1, 19.05% by weight of water and 0.95% by weight of buttermilk powder (casein content 0.24% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.), and it was found that there was no water separation, gloss and texture equivalent to normal margarine, and a slightly strong milk flavor. It was. The evaluation results are summarized in Table 2.

(Example 6)
With respect to 60.00% by weight of the oil phase part of the fat composition 1 obtained by mixing all the formulations shown in Table 1, 39.05% by weight of water and 0.95% by weight of buttermilk powder (casein content 0.24% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, there was no water separation, and a slightly strong milk flavor was exhibited together with gloss and texture equivalent to ordinary margarine. The evaluation results are summarized in Table 2.

(Example 7)
The oil phase part 40.00% by weight obtained by mixing all the formulations shown in Table 1 is 59.50% by weight of water and 0.50% by weight of buttermilk powder (casein content 0.12% by weight). %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, there was no water separation, and it showed a slightly weak milk flavor with gloss and texture equivalent to ordinary margarine. The evaluation results are summarized in Table 2.

(Example 8)
With respect to 60.00% by weight of the oil phase part of the fat composition 1 obtained by mixing all the formulations shown in Table 1, 39.05% by weight of water and 0.95% by weight of buttermilk powder (casein content 0.24% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Thereafter, an emulsification tank (1), a piston pump (2), three cooling kneaders [A1 unit (3), A2 unit (5) and A3 unit (6)] and a pin machine [B shown in FIG. Unit (9)], the pressure in the A2 unit (5) and A3 unit (6) is controlled to 50 MPa by the gear pumps (4) and (7), and the product temperature at the outlet of the A3 unit (6) is 10 A plastic water-in-oil emulsion composition was prepared under the conditions of ° C and a flow rate of 100 kg / h.

  The A units of A1 to A3 are heat exchange units with a cylindrical jacket having an inner diameter of 150 mm and a length of about 300 mm (coolable), and the cylindrical inner surface is rotated by rotating a shaft with scraping teeth inserted therein. This is a scraping-type heat exchanger that mixes and stirs while scraping the crystal. In this embodiment, the shaft is 130 mm, the clearance between the shaft and the inner surface of the cylinder is 10 mm, and the internal capacity is about 1320 cc. I used something. When the flow rate is 100 kg / h, the residence time per cylinder (A unit) is about 45 seconds. The B unit is about the same size as the previous A unit, the shaft has no scraping teeth, and is provided with a number of rod-shaped protrusions called pins. It is about several times larger. As these A unit and B unit, those having a known structure can be used. In FIG. 1, reference numeral 8 denotes a pipe.

  The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.) and showed no glossy water and better gloss and texture than normal margarine. A slightly strong milk flavor was exhibited. The evaluation results are summarized in Table 2.

Example 9
The oil phase part 40.00% by weight obtained by mixing all the formulations shown in Table 1 is 59.50% by weight of water and 0.50% by weight of buttermilk powder (casein content 0.12% by weight). %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Thereafter, a plastic water-in-oil emulsion composition was prepared in the same manner as in Example 8. When the obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.), no water separation was observed, and gloss and texture better than normal margarine were shown. The milk flavor was slightly weak. The evaluation results are summarized in Table 2.

(Example 10)
The oil phase part 78.45% by weight of the oil / fat composition 1 obtained by mixing all the formulations shown in Table 1 is 20.00% by weight of water and 1.55% by weight of skim milk powder (casein content 0.44% by weight). ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, there was no water separation, gloss and texture equivalent to normal margarine, and a strong milk flavor was felt. . The evaluation results are summarized in Table 2.

(Comparative Example 1)
With respect to 83.50% by weight of the oil phase part 1 obtained by mixing all the formulations shown in Table 1, 15.50% by weight of water and 1.00% by weight of skim milk powder (casein content 0.28% by weight) ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. When the obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.), water separation was not confirmed, and texture and gloss equivalent to those of ordinary margarine were shown. Slightly weak milk flavor. The evaluation results are summarized in Table 2.

(Comparative Example 2)
180.00% by weight of water and 1.70% by weight of skim milk powder (casein content 0.48% by weight) with respect to 80.00% by weight of oil phase part 1 obtained by mixing all the formulations shown in Table 1 ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. When the obtained water-in-plastic-in-oil emulsion composition was evaluated in a refrigerator (about 5 ° C.) for 1 day, it was separated into water, showing uneven physical properties with partially noticeable unevenness. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 3)
With respect to 60.00% by weight of the oil phase part 1 obtained by mixing all the formulations shown in Table 1, 38.30% by weight of water and 1.70% by weight of skim milk powder (casein content 0.48% by weight) ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, it was separated into water, and unevenness was conspicuous and showed a rough texture. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 4)
With respect to 40.00% by weight of the oil phase part 2 obtained by mixing all the formulations shown in Table 1, 58.30% by weight of water and 1.70% by weight of skim milk powder (casein content 0.48% by weight) ) Was gradually added to adjust the temperature to about 60 ° C., and stirred and mixed with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, it was separated into water, and there was unevenness as a whole, and the texture showed very rough physical properties. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 5)
18.90% by weight of water and 1.90% by weight of buttermilk powder (casein content of 0.48% by weight) with respect to 80.00% by weight of the oil phase part of the fat composition 1 obtained by mixing all the formulations shown in Table 1. %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, it was separated into water, and unevenness was conspicuous and showed a rough texture. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 6)
With respect to 60.00% by weight of the oil phase part of the oil and fat composition 1 obtained by mixing all the formulations shown in Table 1, 38.10% by weight of water and 1.90% by weight of buttermilk powder (casein content 0.48% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, it was separated into water, and unevenness was conspicuous and showed a rough texture. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 7)
Based on 40.00% by weight of the oil phase part 2 of the oil and fat composition 2 obtained by mixing all the formulations shown in Table 1, 58.10% by weight of water and 1.90% by weight of buttermilk powder (casein content 0.48% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Then, the water-in-plastic-type emulsion composition was produced by quenching and quenching. The obtained water-in-plastic-in-oil emulsion composition was evaluated after one day in a refrigerator (about 5 ° C.). As a result, it was separated into water, and unevenness was conspicuous and showed a rough texture. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

(Comparative Example 8)
Based on 40.00% by weight of the oil phase part 2 of the oil and fat composition 2 obtained by mixing all the formulations shown in Table 1, 58.10% by weight of water and 1.90% by weight of buttermilk powder (casein content 0.48% by weight) %) Was gradually added and the temperature was adjusted to about 60 ° C., followed by stirring and mixing with a propeller mixer to obtain a water-in-oil emulsion composition. Thereafter, a plastic water-in-oil emulsion composition was prepared in the same manner as in Example 8. When the obtained water-in-oil-in-plastic emulsion composition was evaluated in a refrigerator (about 5 ° C.) for 1 day, it was separated into water, showing slight unevenness and slightly rough texture. The flavor could not be tested due to water separation. The evaluation results are summarized in Table 2.

  The various plastic water-in-oil emulsion compositions of Examples and Comparative Examples obtained above were evaluated for milk flavor, texture, and water separation after 1 month storage in a refrigerator (about 5 ° C.). It was not different from the evaluation result. However, since Comparative Examples 2 to 8 were separated by water even after being stored for one day, the evaluation for one month was not performed.

1 Emulsification tank 2 Piston pump 3 Cooling kneader (A1 unit)
4 Gear pump 5 Cooling kneader (A2 unit)
6 Cooling kneader (A3 unit)
7 Gear pump 8 Piping 9 Homogenizing device (pin machine)

Claims (6)

A plastic water-in-water emulsified oil / fat composition containing no emulsifier, wherein the whole plastic oil-in-water emulsified oil / fat composition has a casein content of 0.45% by weight or less and a water content of 20 to 70% by weight. Further, a water-in-plastic emulsified oil / fat composition containing a milk-derived raw material. 2. The plastic water-in-oil emulsified oil / fat composition according to claim 1, wherein the casein content is 0.25% by weight or less in the whole plastic oil-in-water emulsified oil / fat composition. The plastic water-in-oil emulsified oil / fat composition according to claim 1 or 2, wherein the milk-derived material is at least one selected from the group consisting of buttermilk, whey, and milk fat. Content of the raw material derived from milk is 0.5 to 5.0 weight% in the whole plastic water-in-oil emulsified fat composition, The water-in-plastic plastic emulsified fat composition in any one of Claims 1-3 . The plastic water-in-water emulsified oil / fat composition according to any one of claims 1 to 4, which is formed by pressure crystallization. A food comprising the water-in-plastic type emulsified oil / fat composition according to claim 1.

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