JP2013132273A - Water-in-oil emulsified composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified composition having a small amount of SFC, having foaming properties satisfactory as butter cream in spite of using oil and fat having a small ratio of a trans fatty acid in the constituent fatty acids, having stable shape retention, and suitable for the raw material of butter cream excellent in both of meltability in the mouth and flavor.SOLUTION: The water-in-oil emulsified composition contains the following components (a) and (b) in its oil phase: (a) oil and fat having 5-20% of SFC at 15°C and 15-30% of SFC at 5°C, and having ≤5.0 mass% of the trans fatty acid in its constituent fatty acids; (b) a polyglycerin fatty acid ester having ≤40 mass% of ≥22C fatty acid, 30-90 mass% of 14-20C saturated fatty acid and 10-70 mass% of ≤12C fatty acid in the whole of the constituent fatty acid, and having HLB of ≤4.0.

Description

  The present invention relates to a water-in-oil emulsion composition suitable for butter cream.

  As a butter cream, a water-containing butter cream obtained by mixing a water-in-oil emulsion composition having plasticity such as margarine and butter with saccharides, water, and a flavor material and whipping the mixture is known. . The water-containing butter cream has a water-in-oil emulsifying property, so it is less prone to microorganisms to propagate than oil-in-water creams such as fresh cream. Widely used as a cooking material including sand. On the other hand, since the water-containing butter cream is more oily than the oil-in-water cream and has a tendency to be inferior in mouth melting, further improvement in taste is also demanded.

  The water-in-oil emulsion composition used for butter cream requires moderate hardness in order to maintain plasticity over a wide temperature range, and also requires foamability and creaminess. In order to achieve this, in general, a partially hydrogenated fat (partially hardened fat) is blended in the oil phase in addition to natural animal and vegetable fats. However, partially fatty oils and fats usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. It has been pointed out that trans fatty acids cause an increase in LDL cholesterol and neutral fat in the blood, and there is concern that it may lead to the development of lifestyle-related diseases. Therefore, the development of a water-in-oil emulsion composition for butter cream that further suppresses the content of trans fatty acid in the constituent fatty acid is desired.

  As an oil and fat composition that replaces the emulsion composition for butter cream using partially hardened fat and oil containing trans fatty acid in the oil phase, an oil and fat composition using palm-based oil and fat (Patent Document 1), and transesterified oil and fat (Patent Document 2) ), And an oil / fat composition (Patent Documents 3 and 4) obtained by adding a specific oil / fat to a plastic oil / fat.

However, when the oil and fat composition described in Patent Document 1 is used as an oil phase, there is no sufficient plasticity, and whipability cannot be obtained unless a specific emulsifier is used. Furthermore, there was a problem that the butter cream produced had a poor feeling of melting in the mouth.
The use of transesterified oils and fats described in Patent Document 2 makes it difficult to achieve both the plasticity of fats and oils and the good meltability of the butter cream produced, and the disclosed composition has a problem that the plasticity is not sufficient. It was.
In patent document 3, specific fats and oils can be manufactured, and this can be added to a general-purpose plastic fat and oil composition used as margarine and shortening, whereby a whip and plastic oil and fat composition can be manufactured. In this case, there is a merit that fat and oil compositions for butter cream having various hardnesses can be produced from one kind of fat and oil for addition by adding specific fats and oils to plastic fats and oils having different hardnesses. However, this composition has a problem that the whipping property is inferior to a composition using a partially hardened fat and oil containing a trans fatty acid. Moreover, in patent document 4, although the fats and oils which transesterified extremely hardened fats and oils were made into the addition fats and oils and fats and oils composition were obtained by mixing with plastic fats and oils, solid fat content derived from extremely hardened fats and oils (synonymous with fat crystal amount) , Hereinafter referred to as SFC)), there was a problem that the melting of the mouth was inferior.
In addition, a method (Patent Document 5) containing a high HLB glycerin fatty acid ester, a method of limiting palm oil to 40% or more and containing a specific polyglycerin fatty acid ester (Patent Document 6), and a carbon number of 14 to 22 Although the improvement by an emulsifier is described, such as the method (patent document 7) containing the diglycerol fatty acid ester which consists of the fatty acid of this, and the polyglyceryl fatty acid ester which HLB is 7-16 and which has lauric acid as a main component, stability of an emulsification state is described. There is also a problem that melting of the mouth decreases due to the conversion.

JP-A-8-47373 JP-A-9-165595 Japanese Patent Laid-Open No. 2005-60614 JP 2009-90 A JP-A-6-209706 Japanese Patent No. 3397455 JP 2006-273925 A

  As described above, an emulsion composition for butter cream is required to have good whipping properties and good meltability when producing butter cream. However, an emulsified composition for butter cream that does not contain a trans fatty acid and exhibits excellent performance in all these physical properties has not yet been provided.

  The present invention is a water-in-oil emulsion composition having a sufficient foaming property for butter cream while using an oil and fat having a low SFC and a small proportion of trans fatty acids in the constituent fatty acids, and is a stable holding agent. An object of the present invention is to provide a water-in-oil emulsified composition suitable as a raw material for butter cream that has moldability and is excellent in both mouth melting and flavor.

  As a result of intensive studies in view of the above problems, the present inventors have found that the oil phase of the water-in-oil emulsion composition uses oils and fats with a low SFC and a small proportion of trans fatty acids in the constituent fatty acids. In addition, it has been found that when a specific polyglycerin fatty acid ester is allowed to coexist, it is sufficiently foamed when used for butter cream. Moreover, the butter cream using this water-in-oil emulsified composition was not easily lost in shape but also excellent in melting in the mouth, and had a good flavor. The present invention has been completed based on these findings.

The present invention relates to a water-in-oil emulsion composition containing the following components (a) and (b) in an oil phase:
(A) SFC at 15 ° C. is 5 to 20%, SFC at 5 ° C. is 15 to 30%, and the proportion of trans fatty acid in the constituent fatty acid is 5.0% by mass or less, and (b) all In the constituent fatty acids, the proportion of fatty acids having 22 or more carbon atoms is 40% by mass or less, the proportion of saturated fatty acids having 14 to 20 carbon atoms is 30 to 90% by mass, and the proportion of fatty acids having 12 or less carbon atoms is 10 to 70% by mass. A polyglycerol fatty acid ester having an HLB of 4.0 or less.

The water-in-oil emulsified composition of the present invention uses soft fats and oils with little SFC in the oil phase, so that it has excellent mouth melting and a good flavor, and it has both foamability and shape retention. Even good butter cream can be produced.
In addition, the water-in-oil emulsion composition of the present invention exhibits excellent properties for butter cream while using fats and oils with a lower proportion of trans fatty acids in the constituent fatty acids of the fats and oils used.

  The water-in-oil emulsion composition of the present invention (hereinafter simply referred to as the emulsion composition of the present invention) will be described in detail below.

The emulsified composition of the present invention contains a specific fat ((a) component) and a specific polyglycerin fatty acid ester ((b) component) in the oil phase.
The fats and oils of the component (a) used in the present invention have an SFC of 5 to 20% at 15 ° C. from the viewpoint of mouth melting and shape retention, but preferably an SFC at 15 ° C. of 10 to 17%. Moreover, although the fats and oils of the said (a) component are 15-30% of SFC in 5 degreeC, it is preferable that SFC in 5 degreeC is 20-28%. The SFC is an index representing the solid fat content in the fat, that is, the amount of crystals. According to the method described in 2.2.9 solid fat content (NMR method) of the standard fat analysis method established by the Japan Oil Chemical Association. It is a measured value.

Moreover, the fat of the said (a) component used for this invention is 5.0 mass% or less in the ratio of the trans fatty acid to the constituent fatty acid. Furthermore, it is preferable that the ratio of the said trans fatty acid is 0.0-4.5 mass%, and it is more preferable that it is 0.0-4.0 mass%.
The fatty acid composition constituting the fats and oils was obtained by preparing fatty acid methyl esters according to “01 Preparation Method of Fatty Acid Methyl Esters (2.4.1.-1996)” in “Standard Fat and Fat Analysis Test Method” edited by Japan Oil Chemists' Society. Samples were obtained from American Oil Chemists. It can be measured by attaching to Society Official Method Ce 1f-96 (GLC method).
Conventionally, in order to obtain an emulsified composition having a desired property suitable for butter cream, it has been necessary to use partially hardened fats and oils containing a large amount of trans fatty acids as constituent fatty acids. However, the emulsified composition of the present invention can provide an emulsified composition having suitable properties for butter cream even when a partially cured oil or fat is used in a smaller amount or not.
In addition, in this specification, "butter cream" includes not only those produced using butter as raw material fats and oils, but also those produced using vegetable oils and animal fats other than butter such as margarine as raw materials. It is a concept.

  The fats and oils that can be used as the component (a) are not particularly limited as long as they exhibit the above properties, and may be one kind of fat or oil, or may be a mixed fat or oil composed of two or more kinds of fats and oils. Examples of the fats and oils that can be used as the component (a) include soybean oil, rapeseed oil, rice oil, corn oil, cottonseed oil, sesame oil, safflower oil, sunflower oil, olive oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, and walnut oil. Oils of low melting point consisting of coconut oil, tea seed oil, sesame oil, mustard oil, rice bran oil, wheat germ oil, sunflower oil, etc., or mixed oils thereof, and palm oil, coconut oil or palm kernel oil Can be used. Moreover, you may mix the hardened oil of each said fats and oils, its transesterification oil, and fractionated oil. Furthermore, the fats and oils used in the present invention may contain lard, milk fat, beef tallow, chicken fat, fish oil or the like, or hardened oil, fractionated oil, or the like thereof. The component (a) may contain purified or partially purified monoacylglycerol (monoglyceride), diacylglycerol (diglyceride), or triacylglycerol (triglyceride).

  In the oil phase of the emulsified composition of the present invention, the content of the fat (a) as component (a) is preferably 80.0% by mass or more from the viewpoint of shape retention, melting in the mouth, and flavor, and 85.0 More preferably, it is -99.9 mass%, It is further more preferable that it is 90.0-99.8 mass%, It is further more preferable that it is 95.0-99.7 mass%.

The polyglycerin fatty acid ester of the component (b) used in the present invention is a compound in which a glycerin polymer and a fatty acid are ester-bonded.
In the polyglycerin fatty acid ester, the proportion of fatty acids having 22 or more carbon atoms (meaning the sum of saturated fatty acids and unsaturated fatty acids, the same applies hereinafter) in the constituent fatty acids is 40% by mass or less from the viewpoint of suppressing change over time. 0 to 20% by mass is preferable, and 0 to 10% by mass is more preferable. The fatty acid having 22 or more carbon atoms is preferably a fatty acid having 22 to 24 carbon atoms. Moreover, the ratio of C14-C20 saturated fatty acid is 30-90 mass% in the said structural fatty acid, It is preferable that it is 35-90 mass%, It is more preferable that it is 40-83 mass%, 60 More preferably, it is -80 mass%. The C 14-20 saturated fatty acid is preferably a C 14-18 saturated fatty acid. Furthermore, in the constituent fatty acids, the proportion of fatty acids having 12 or less carbon atoms is 10 to 70% by mass, preferably 20 to 65% by mass, and more preferably 18 to 40% by mass. The fatty acid having 12 or less carbon atoms is preferably a fatty acid having 8 to 12 carbon atoms. By using a polyglycerin fatty acid ester having a constituent fatty acid composition in the above range, the properties of the emulsion composition of the present invention can be made into a stable emulsion for butter cream.
It is preferable that the total amount of fatty acids having 22 or more carbon atoms, saturated fatty acids having 14 to 20 carbon atoms, and fatty acids having 12 or less carbon atoms is substantially 100% by mass in the constituent fatty acids of the polyglycerol fatty acid ester used in the present invention. .
The fatty acid composition of the polyglycerin fatty acid ester was prepared according to “01 Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Oil Analysis Test Method” edited by Japan Oil Chemists' Society. The obtained sample was then obtained from American Oil Chemists. It can be measured by attaching to Society Official Method Ce 1f-96 (GLC method).

Furthermore, the polyglycerin fatty acid ester of the component (b) used in the present invention has an HLB of 4.0 or less, which is a hydrophilic / hydrophobic balance, but the HLB is 1.5 to 3 from the viewpoint of emulsification and stability improvement of the oil crystal. .5 is preferable. In the present invention, HLB is a value calculated by the Griffin method (WCGriffin, J. Soc. Cosmetic. Chemists., 1, 311 (1949)) represented by the following mathematical formula.

HLB = 20 × (molecular weight of hydrophilic group part) / (molecular weight of polyglycerol fatty acid ester)

  The glycerin polymer constituting the polyglycerin fatty acid ester of component (b) used in the present invention is not particularly limited in the number of glycerin units, but in order to obtain the above HLB, the glycerin polymerization degree (average polymerization degree) is 2 to 15 is preferable, and 4 to 10 is more preferable.

The property of (b) component in this invention represents the property in the case of mixing all the polyglycerol fatty acid ester which exists in the oil phase of the emulsion composition of this invention homogeneously.
In the oil phase of the emulsified composition of the present invention, the content of the polyglycerin fatty acid ester as the component (b) is 0.1 to 5.0% by mass from the viewpoint of stabilization of the fat crystal and flavor. Is preferable, it is more preferable that it is 0.1-1.5 mass%, and it is more preferable that it is 0.1-1.0 mass%.
The polyglycerol fatty acid ester used in the present invention can be synthesized by an ordinary method. Commercially available products such as SY Grister THL-17 and THL-15 (trade names, both of which are Sakamoto Pharmaceutical Co., Ltd.) and Sunsoft QMP-1 (trade name, Taiyo Kagaku Co., Ltd.) may be used.

  The oil phase of the emulsified composition of the present invention may be composed of only the component (a) and the component (b). Further, the sum of the components (a) and (b) in the oil phase may not be less than 100% by mass. In that case, however, the emulsifier, the flavor component, the fragrance, the colorant, etc. Other ingredients that can be included in the emulsified composition for cream constitute the balance. Examples of the emulsifier include sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, and lecithin. The other components do not include fats and oils and polyglycerin fatty acid esters.

  The aqueous phase in the emulsified composition of the present invention is composed of water or an aqueous solution containing water as a substrate. Examples of water that can be used in the aqueous phase of the emulsified composition of the present invention include tap water, purified water, ion-exchanged water, and mineral water. The aqueous phase in the emulsified composition of the present invention may contain a flavor component, milk protein, starch, thickening polysaccharide, gelatin, inorganic salts and the like.

  The emulsified composition of the present invention can be prepared by a conventional method. For example, when obtaining a margarine-like emulsified composition capable of obtaining moderate plasticity, the oil and fat composition having the same component composition as the oil phase of the above-described emulsified composition of the present invention is heated and stirred at a temperature of about 50 to 80 ° C. In addition, the above water heated to about 50 to 80 ° C. or an aqueous solution containing water as a substrate is gradually added and stirred and emulsified with a homomixer, followed by quenching and kneading and aging (tempering) if necessary. Can be obtained. In the emulsified composition of the present invention, the mass ratio (oil phase / water phase) of the oil phase derived from the oil and fat composition and the water phase derived from the above water or an aqueous solution containing water as a substrate is determined as the shape retention and resistance. From the viewpoint of fungi, it is preferably 100/40 to 100/1, more preferably 100/30 to 100/2, still more preferably 100/25 to 100/3, and 100/20. More preferably, it is-100/5, and it is further more preferable that it is 100/15-100/10.

  In order to suppress deterioration of the emulsion composition, the emulsion composition of the present invention may contain an antioxidant. Examples of the antioxidant include herbs such as ascorbic acid ester, tocopherol, tea and rosemary, natural antioxidant components extracted from peach tea and root mass, and the like. These components can be appropriately contained in the oil phase or the water phase depending on their water solubility.

  The emulsified composition of the present invention is suitably used as a raw material for butter cream. The emulsified composition of the present invention, saccharides, and water, inorganic salts, dairy products (milk powder, condensed milk, milk, etc.), cacao (chocolate, cocoa powder, etc.), egg yolk and / or egg white (chicken eggs, ostrich eggs, if necessary) , Duck eggs, etc.), flavoring ingredients, pulp jams, fruit juices, cheeses, nuts (peanut paste, etc.), etc. Can be obtained.

  The butter cream of the present invention is produced using the emulsion composition of the present invention. From a flavor viewpoint, it is preferable to contain 10-200 mass parts of the said saccharide with respect to 100 mass parts of oil phases of the emulsion composition of this invention, and it is more preferable to contain 20-160 mass parts. The saccharide is not particularly limited, and examples thereof include monosaccharides such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, disaccharides, trisaccharides, Examples include tetrasaccharides, pentasaccharides, hexasaccharides and starch hydrolysates, or sugar alcohols, starch syrups, and syrups obtained by reducing these. In addition, all or part of the saccharide may be a sweetener such as acesulfame potassium, sucralose, aspartame. In the present invention, “saccharide” is used as a concept including saccharide and sweetener.

The content of the dairy product in the butter cream of the present invention is preferably 0 to 100 parts by mass with respect to 100 parts by mass of the oil phase of the emulsified composition of the present invention, from the viewpoint of balance of flavor. More preferably, it is 50 mass parts.
Moreover, it is preferable that it is 0-100 mass parts with respect to 100 mass parts of oil phases of the emulsion composition of this invention, and content of cacao in the butter cream of this invention is 0-50 mass parts. Is more preferable.

  The butter cream of the present invention can be used for normal butter cream applications such as nappe and filling of various bakery products such as cakes, breads, biscuits and cookies.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these.

[Analysis method]
Composition fatty acid composition:
The fatty acid methyl ester was prepared according to “01 Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Analysis Method for Fats and Oils” edited by the Japan Oil Chemists' Society, and the obtained sample was obtained from American Oil Chemists. . It was measured by Society Official Method Ce 1f-96 (GLC method).

Solid fat content (SFC):
It was measured according to the method described in 2.2.9 solid fat content (NMR method) of the standard oil analysis test method established by the Japan Oil Chemical Association.

[Preparation Example 1] Preparation of fats and oils A to D Rapeseed oil (manufactured by Showa Sangyo Co., Ltd.), rapeseed hardened oil (iodine number = 80, manufactured by Kao Corporation) palm oil (manufactured by Kao Corporation), palm fractionated oil (iodine number = 63, Nissin Oilio Group Co., Ltd.), fish oil hardened oil (iodine value = 83, Kao Co., Ltd.), and transesterified oil of palm oil and coconut oil (Kao Co., Ltd.) are prepared. Fats and oils were mixed to prepare fats and oils A to D having the constituent fatty acid composition described in Table 1 below (unit: mass% when the total constituent fatty acid amount was 100% by mass). Table 1 also shows the SFC (%) of each fat.

[Preparation Example 2] Preparation of polyglycerin fatty acid esters E to P The glycerin average polymerization degree, the constituent fatty acid composition (unit: mass% when the total constituent fatty acid amount is 100% by mass) shown in Table 2 below, and HLB are shown. Polyglycerin fatty acid ester was obtained by a conventional method.

  In Tables 1 and 2, for example, “C8: 0” represents a saturated fatty acid having 8 carbon atoms and no unsaturated bond, and “C18: 1” is 18 carbon atoms and doubled. An unsaturated fatty acid having one bond is represented, and “C18: 3” represents an unsaturated fatty acid having 18 carbon atoms and three double bonds.

[Preparation Example 3] Preparation of water-in-oil emulsion composition Each fat obtained in Preparation Example 1, each polyglycerin fatty acid ester obtained in Preparation Example 2, and monoacylglycerol (trade name: Excel O- 95R, manufactured by Kao Corporation, sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170, manufactured by Mitsubishi Chemical Foods Co., Ltd.), and flavor (milk flavor, manufactured by Kyowa Fragrance Co., Ltd.) The oil phase component was prepared by mixing at a ratio shown in Table 3 (unit: mass% when the total of the oil phase and the aqueous phase was 100 mass%), heating to 60 ° C., and dissolving with stirring.
Homomixer while gradually adding tap water heated to 60 ° C. to the oil phase component at the ratio shown in Table 3 below (unit: mass% when the sum of the oil phase and water phase is 100 mass%) Stir emulsification (made by Tokushu Kika Kogyo Co., Ltd.) (7000 rpm, 10 minutes), then quench quenching treatment to give a water-in-oil emulsion composition (present products 1-7, comparative products 1-10). Obtained.

[Preparation Example 4] Preparation of butter cream 100 parts by mass of the water-in-oil emulsion composition obtained in Preparation Example 3, 120 parts by mass of syrup (Brix70), 30 parts by mass of water, 10 parts by mass of sweetened condensed milk, 10 parts by mass of sake The butter cream was prepared by whipping to a specific gravity of 0.70 with a Hobart mixer (N-50, manufactured by Hobart Japan).

[Test Example] Evaluation of water-in-oil emulsion composition and butter cream The water-in-oil emulsion composition obtained in Preparation Example 3 was evaluated for foamability according to the following evaluation criteria. Moreover, about each butter cream obtained by the said preparation example 4, the external appearance (shape retention), mouth melt, flavor, and food texture were evaluated in accordance with the following evaluation criteria. The evaluation results are shown in Table 3 below.

-Evaluation criteria for foamability-
The water-in-oil emulsion composition obtained in Preparation Example 3 was tempered at 20 ° C. for 48 hours, and then allowed to stand at 15 ° C. for 1 day and 21 days. 300 g of the water-in-oil emulsified composition after standing for each number of days was adjusted to 20 ° C. and stirred for 40 minutes at 2nd speed using a whipper using a Hobart mixer to cause foaming. This was determined by measuring the weight by using the plastic container having an inner volume of 110 cm ³ and the specific volume ^(cm 3 / g). The change in specific volume after 21 days with respect to 1 day later is shown in Table 3 as “Change over time”.

-Evaluation criteria for appearance, melting in mouth, flavor and texture-
Appearance, melting in the mouth, flavor and texture were evaluated by each of the five specialized panels according to the score criteria described below and based on the total score.

  The score criteria based on the above evaluation criteria for appearance, melting in mouth, flavor and texture are shown below.

<Appearance>
The butter cream obtained in Preparation Example 4 was adjusted to 20 ° C., placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, covered, and stored at 20 ° C. for 3 days. The appearance after storage was visually observed and scored according to the following criteria. Appearance is a measure of shape retention.
2 points: No deformation is observed.
1 point: Some shape loss is observed, and surface roughness and cracks are also observed.
0 point: An oil stain (oil-off) occurs along with the shape loss.

<Melting mouth>
The butter cream obtained in Preparation Example 4 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: There is no feeling of unmelted residue.
1 point: Some undissolved feeling.
0 points: There is a feeling of unmelted.

<Flavor>
The butter cream obtained in Preparation Example 4 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: The flavor comes out quickly.
1 point: The appearance of flavor is slightly slow.
0 point: Slow flavor.

<Food texture>
The butter cream obtained in Preparation Example 4 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: Hardness just as butter cream.
1 point: The texture is slightly hard or slightly soft as a butter cream.
0 point: The texture of the butter cream is too hard or too soft.

From the results in Table 3, among the comparative products 1 to 10, the comparative products 1 and 3 to 10 use fats and oils within the range specified by the SFC in the present invention, but all of them are inferior in foaming properties. It was. Increasing the SFC of the fats and oils improved the foaming properties, but resulted in poor butter cream melting and flavor (Comparative Product 2).
On the other hand, even when the fats and oils within the range specified by the SFC in the present invention are used, the emulsion composition using the polyglycerin fatty acid ester specified in the present invention is excellent in foaming properties and uses this. The butter cream had good appearance (shape retention), melting in the mouth, flavor and texture (present products 1 to 7).

Claims (4)

Water-in-oil emulsion composition containing the following component (a) and component (b) in the oil phase:
(A) SFC at 15 ° C. is 5 to 20%, SFC at 5 ° C. is 15 to 30%, and the proportion of trans fatty acid in the constituent fatty acid is 5.0% by mass or less, and (b) all In the constituent fatty acids, the proportion of fatty acids having 22 or more carbon atoms is 40% by mass or less, the proportion of saturated fatty acids having 14 to 20 carbon atoms is 30 to 90% by mass, and the proportion of fatty acids having 12 or less carbon atoms is 10 to 70% by mass. A polyglycerol fatty acid ester having an HLB of 4.0 or less.   The water-in-oil emulsion composition according to claim 1, wherein the content of the component (b) in the oil phase is 0.1 to 5.0% by mass.   The water-in-oil emulsion composition according to claim 1 or 2, wherein the oil phase / water phase (mass ratio) is 100/40 to 100/1.   The butter cream which uses the water-in-oil type emulsion composition of any one of Claims 1-3.