JP2016168002A - Novel water-in-oil type emulsified grease composition for filling/topping - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide: a water-in-oil type emulsified grease composition for filling/topping that has a rich milk flavor and a richness; and a food product that has a filling or topping of said water-in-oil type emulsified grease composition provided therein.SOLUTION: Provided is a water-in-oil type emulsified grease composition for filling/topping containing, within the entire water-in-oil type emulsified grease composition, a grease from 40 to 97 wt.%, non-fat milk solid content of 0.3 to 5 wt.% (dry weight), a fermentation seasoning obtained from grain and/or seafood as a raw-material and kelp extract in total by 0.05 to 0.5 wt.% (dry weight) and water content by 2 to 40 wt.%, and in which the fermentation seasoning/kelp extracts (dry weight ratio) is 95/5 to 15/85.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a water-in-oil emulsified oil / fat composition for filling and topping having a rich milk flavor and richness, and a food obtained by filling or topping the water-in-oil emulsified oil / fat composition.

  Margarine and other water-in-oil emulsified fats and oils composition uses mainly vegetable oils and fats, unlike butter, so it is excellent in health and price, but does not have a unique flavor or richness like butter. . For this reason, it is common to add flavor and scent, but there are problems such as unnatural scent, lack of aftertaste, and poor flavor persistence after heating.

  On the other hand, a liquid spread seasoning such as soy sauce and fish soy and juice such as vegetables and fruits are mixed with butter and margarine to produce a new spread (Patent Document 1), and sufficient fermentation is performed. In order to improve the lack of bread fermentation and the flour-like flavor peculiar to wheat flour, a method for producing bread (Patent Document 2) is disclosed, in which a composition in which a flavor component extracted from a kombu and fats and oils are mixed in advance is added. ing. However, they are not water-in-oil emulsified oils and fats used for filling and topping of bread and confectionery, but only fermented seasonings such as soy sauce, fish soy, miso or kelp extract are used. However, there is no suggestion about the effect of imparting a rich milk flavor and richness to the water-in-oil emulsified oil composition for filling and topping.

JP 2012-110282 A JP-A-2-249445

  An object of the present invention is to provide a water-in-oil emulsified oil / fat composition for filling and topping having a rich milk flavor and richness, and a food obtained by filling or topping the water-in-oil emulsified oil / fat composition. .

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a fermented seasoning made from fats and oils, non-fat milk solids, cereals and / or a fermented seasoning made from seafood, and kombu extract And a water-in-oil emulsified oil / fat composition containing specific amounts of water and water each have a rich milk flavor and richness, and the present invention has been completed.

  That is, the first aspect of the present invention is that the entire oil-in-water emulsified oil / fat composition contains 40 to 97% by weight of oil and fat, 0.3 to 5% by weight (dry weight) of nonfat milk solids, cereals and / or seafood. Contains a total of 0.05 to 0.5% by weight (dry weight) and 2 to 40% by weight of water, and the fermented seasoning / konbu extract (dry weight ratio) is 95. It is related with the water-in-oil type emulsified oil-fat composition for filling topping which is / 5-15 / 85. A preferred embodiment relates to the above water-in-oil emulsified oil / fat composition for filling and topping, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. More preferably, the water-in-oil emulsified fat / oil composition for filling and topping as described above containing 0.2 to 40% by weight (dry weight) of saccharides (excluding lactose) in the whole water-in-oil emulsified fat / oil composition. More preferably, the water-in-oil emulsified oil / fat composition for filling and topping as described above containing 0.1 to 30% by weight of milk fat in the whole oil and fat, particularly preferably the ester of palm oil and fat in the whole oil and fat. The water-in-oil emulsified oil / fat composition for filling and topping as described above, which is a fractionated liquid part of the exchange oil and contains 10 to 70% by weight of fats and oils having an iodine value of 35 to 62, and most preferably esters of palm fats and oils Oils and fats that are fractionated liquid parts of the exchange oil and have an iodine value of 35 to 62 contain 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total (total of SSU and SUS The above-described water-in-oil emulsified oil / fat composition for filling and topping [SSS: wherein the weight ratio of (amount) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more. Trisaturated fatty acid glyceride, SSU: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers), SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride], most Preferably, the water-in-oil emulsified oil / fat composition for filling and topping as described above, wherein a fermented seasoning and kelp extract made from cereals and / or fishery products are contained in an aqueous phase. The second of the present invention relates to a food product obtained by filling or topping the above-described water-in-oil emulsified oil / fat composition for filling and topping.

  According to the present invention, it is possible to provide a water-in-oil emulsified oil / fat composition for filling and topping having a rich milk flavor and richness, and a food obtained by filling or topping the water-in-oil emulsified oil / fat composition. .

  Hereinafter, the present invention will be described in more detail. The water-in-oil emulsified oil / fat composition for filling and topping of the present invention contains a specific amount of each of a fermented seasoning and kelp extract made from fats and oils, non-fat milk solids, cereals and / or seafood, and water. It is characterized by that.

  The oil / fat in the water-in-oil emulsified oil / fat composition may be any oil / fat conventionally used in water-in-oil emulsified oil / fat compositions for filling and topping, such as palm oil, palm kernel oil, palm Oil, linseed oil, tung oil, safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, peanut oil, olive oil, Plant oil such as coconut oil, tea oil, castor oil, coconut oil, cacao butter, shea butter, monkey butter, kokum buta, borneo, etc., fish oil, whale oil, beef tallow, milk fat, pork tallow, chicken oil, egg yolk oil, sheep oil Animal fats and oils such as these are used, and at least one selected from the group consisting of all fats and oils that are usually used for food, such as those obtained by transesterification, hardening, and fractionation, is used. be able to. The content of the oil / fat is preferably 40 to 97% by weight, more preferably 45 to 95% by weight, still more preferably 48 to 90% by weight, and more preferably 50 to 80% by weight in the entire water-in-oil emulsified oil / fat composition. Particularly preferred. When the content of the oil or fat is less than 40% by weight, it may be impossible to obtain preferable physical properties as a water-in-oil emulsified oil or fat composition for filling and topping. Moreover, when content exceeds 97 weight%, water-soluble flavor raw material sufficient to provide a preferable flavor may not be added.

  The water-in-oil emulsified oil / fat composition preferably contains milk fat from the viewpoint of imparting rich milk flavor and richness, and the content of milk fat is the water-in-oil emulsified oil / fat composition. 0.1-30 weight% is preferable in the whole fats and oils contained in a thing, 0.5-20 weight% is more preferable, 0.7-10 weight% is still more preferable, 1-7 weight% is especially preferable. When the content of the milk fat is less than 0.1% by weight, it may be difficult to obtain a rich milk flavor and richness. When it exceeds 30% by weight, the effect reaches a peak or the price is high. There is a case. Milk fat means fat derived from milk, butter, fermented butter, raw milk, milk, special milk, concentrated milk, cream, fermented cream, sweetened condensed milk, cheese, whole milk powder, buttermilk, buttermilk Examples thereof include powders and acids, enzymes, heat-treated and fractionated powders, and at least one selected from these groups is used.

  Furthermore, the water-in-oil type emulsified oil / fat composition contains a fat and oil having a iodine value of 35 to 62, which is a fractionated liquid part of a random transesterified oil of palm oil and fat, from the viewpoint of enhancing a rich milk flavor and richness. It is preferable. The iodine value is more preferably 37 to 58, still more preferably 40 to 55. If the iodine value of the fractionated liquid part is lower than 35, it may be too hard and the plasticity will be insufficient, and the creaming property may be deteriorated or the texture may be deteriorated, and if it is higher than 62, it is too soft and the shape retention property is poor. There is a case.

  The content of the fractionated liquid part of the transesterified oil of the palm-based fat / oil is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, based on the whole fat / oil contained in the water-in-oil emulsified oil / fat composition. More preferred is ˜50% by weight. When the content of the fractionated liquid part is less than 10% by weight, it may be difficult to obtain a rich milk flavor and a rich enhancement effect. On the other hand, if it exceeds 70% by weight, the effect may reach its peak, or preferable physical properties as a water-in-oil emulsified oil / fat composition for filling and topping may be impaired.

  Random transesterification methods for palm fats and oils include methods that can be generally applied to edible fats and oils, such as “chemical methods using alkali catalysts such as sodium methylate” and “enzymatic methods using lipase”. Can be mentioned. As the random transesterification method in the present invention, it is possible to use “chemical method” or “enzymatic method using a lipase having a certain degree of reactivity at the 2-position of triglyceride, for example, a lipase derived from the genus Thermomyces”. preferable.

  The iodine value of palm-based fats and oils subjected to transesterification is preferably 30 to 58, and if within this range, the iodine value of the finally obtained fats and oils can be easily adjusted to 35 to 62. Examples of the palm-based fats and oils to be used for the transesterification include palm oil, palm stearin, palm middle melting point, and palm olein when used as they are, and even when not used as they are, the iodine value is outside the range of 30 to 58. Palm oils such as palm double olein, palm super olein, palm top olein, and palm hard stearin may be mixed with other palm oils to adjust the iodine value to 30-58.

  Examples of the separation method after the transesterification include a method generally applied to edible fats and oils. For example, after the transesterified oil of palm-based fats and oils is stirred to precipitate crystals, the fats and oils are mixed. Is introduced into a pressure squeezing device and squeezed to obtain a liquid part. Specifically, a random transesterified oil of palm oil / fat is stirred for 5 to 48 hours while stirring at a temperature 2-14 ° C. lower than the melting point of the transesterified oil / fat to precipitate crystals, and the oil / fat Is preferably squeezed at 0.5 to 5 MPa while maintaining the temperature, and a liquid part having an iodine value of 35 to 62 is easily obtained.

  Furthermore, the oil and fat which is a liquid separation part of the transesterified oil of the palm oil and has an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and 34 to 54% by weight of SSU and SUS in total. It is preferable that the weight ratio of (total content of SSU and SUS) / (SSS content) is 4 to 20 and the weight ratio of (SSU content) / (SUS content) is 1 or more.

  When the SSS content is less than 2% by weight, the shape retention may be deteriorated, and when it exceeds 13% by weight, the meltability in the mouth may be deteriorated. If the total content of SSU and SUS is less than 34% by weight, the crystallization speed may be slow and the change with time may be large. If it exceeds 54% by weight, it may become hard and plasticity may be deteriorated.

  Also, the weight ratio of (total content of SSU and SUS) / (SSS content) is less than 4, so SSS is too much to melt into the mouth, or the total amount of SSS, SSU, and SUS is small, so the softness of the crystal speed is slow. If it is larger than 20, the SSS that is a crystal nucleus is relatively small, so that it becomes coarse crystals and physical properties may deteriorate.

  When the weight ratio of (SSU content) / (SUS content) is less than 1, SUS increases with respect to SSU, the crystal speed is slow, and physical properties change with time.

  By using the palm oil and fat described above as a raw material and following the transesterification method and the fractionation method after the transesterification described above, the triglyceride composition of the fractionated liquid part can be obtained without much trial and error.

  The SSS content, SSU content, and SUS content in the present invention can be analyzed by HPLC in accordance with “AOCS Official Method Ce 5c-93”. The SSU / SUS ratio can be analyzed by a silver nitrate column using HPLC. The analysis conditions can be analyzed according to the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”. Further, the iodine value can be measured according to the establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996 ”.

  The non-fat milk solid content is, for example, milk, cream, skim milk, butter milk, skim milk powder, whole milk powder, butter milk powder, whey protein, casein protein, whey mineral, sweetened condensed milk, sugar-free condensed milk, Cheese etc. are mentioned, Nonfat milk, skim milk powder, buttermilk, and buttermilk powder are especially preferable, and buttermilk powder is especially preferable. The content of the non-fat milk solid content is preferably 0.3 to 5% by weight, more preferably 0.5 to 4% by weight in terms of dry weight in the entire water-in-oil emulsified oil / fat composition. Part by weight is more preferable, and 1.2 to 2.5% by weight is particularly preferable. If the content of the non-fat milk solid content is less than 0.3 parts by weight, the rich milk flavor and richness may not be felt. If the content is more than 5% by weight, it is difficult to produce water stably during production. It may become.

  The fermented seasoning using cereals and / or seafood as a raw material means a seasoning produced by self-digesting cereals or seafood raw materials and / or adding enzymes to decompose proteins and the like, for example, Examples include miso, soy sauce, mirin, bean plate soy, crab noodle soy, fish soy, and oyster sauce. Among these, it is preferable to use at least one selected from the group consisting of fish soy, soy sauce, miso, and oyster sauce.

  The kombu extract means an extract obtained by water extraction, alcohol extraction or alkali extraction of kombu original algae or a dried product thereof, a concentrated solution of the extract, or a powdered extract. It may be seasoned with a salt, sugar, amino acid, organic acid, nucleic acid or the like, and a commercially available kelp extract or the like can be used. In the above, it is preferable to cut off the kombu algae or a dried product thereof to remove foreign substances such as sand before extraction.

  The total content (dry weight) of the fermented seasoning made from the cereal and / or seafood and the kelp extract is 0.05 to 0.5 parts by weight in the entire water-in-oil emulsified fat composition. Preferably, 0.08-0.4 weight part is more preferable, 0.1-0.3 weight part is still more preferable, 0.12-0.2 weight part is especially preferable. If the total content of the fermented seasoning and the kelp extract is less than 0.05 parts by weight, the effect of imparting a rich milk flavor and richness may not be obtained. The flavor of the ingredients and kelp extract may be felt.

  In the above, the fermented seasoning / kombu extract (dry weight ratio) is preferably 95/5 to 15/85, more preferably 90/10 to 20/80, still more preferably 85/15 to 40/60, and 80 / 20-55 / 45 is particularly preferred. If the weight ratio is greater than 95/5, the aftertaste of milk may be felt weak, and if it is less than 15/85, the taste of the taste of taste may be felt weak.

  In the above, the ratio of (fermented seasoning) / (kombu extract) / (non-fat milk solids) is (2-25) / (0.8-7) / (70-97) in terms of dry weight. preferable.

  The water content is preferably 2 to 40% by weight, more preferably 3 to 35% by weight, still more preferably 4 to 30% by weight, and particularly preferably 5 to 20% by weight in the water-in-oil emulsified oil / fat composition. If the water content is less than 2% by weight, the rich milk flavor and richness may be felt weak, and if it is more than 40% by weight, the rich milk flavor and richness will not be felt, or the emulsification will become unstable. It may be difficult to produce water stably during production.

  Further, the water-in-oil emulsified oil / fat composition preferably contains sugars (excluding lactose) from the viewpoint of enhancing the rich milk flavor and richness. Examples of the saccharide include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, 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 may be powdered sugar or liquid sugar. Sweeteners can be used instead of saccharides, and examples include aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. At least one selected from the group can also be used.

  The content of the saccharide is preferably 0.2 to 40% by weight, more preferably 1 to 35% by weight, and still more preferably 5 to 32% by weight in the entire water-in-oil emulsified fat composition. When the saccharide content is less than 0.2% by weight, a good flavor enhancing effect may not be obtained, and when it is more than 40% by weight, sweetness may be felt strongly. The saccharide may be added during the production of the water-in-oil emulsified oil / fat composition or may be added to the water-in-oil emulsified oil / fat composition thus produced.

  In the water-in-oil emulsified oil / fat composition of the present invention, in addition to the raw materials described above, if necessary, for example, a colorant such as an emulsifier, a thickening stabilizer, β-carotene, caramel, red yeast rice pigment, Tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, fruits Food materials such as fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, and seafood, and food additives can also be added.

  Examples of the emulsifier include synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk , Saponins, plant sterols, emulsifiers that are not synthetic emulsifiers such as milk fat globule membrane, and at least one selected from these groups may be used. The blending amount of the emulsifier is preferably 0.01 to 5% by weight, more preferably 0.05 to 2% by weight, and more preferably 0.1 to 1% by weight in the entire water-in-oil emulsified oil / fat composition. % Is more preferable. If it is less than 0.01% by weight, the effect of the emulsifier may not be obtained, and if it is more than 5% by weight, the bitterness of the emulsifier may be felt.

  Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acid, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.

  The content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less, based on the entire water-in-oil emulsified oil / fat composition.

  The method for producing a water-in-oil emulsified oil / fat composition for filling and topping of the present invention can be carried out in the same manner as a normal water-in-oil type oil / fat composition for filling and topping, and is exemplified below. First, an oil-soluble raw material is mixed with fats and oils heated and dissolved at 50 to 80 ° C. to obtain an oil phase part. On the other hand, aqueous ingredients such as fermented seasoning, kelp extract, and non-fat milk solids made from the cereals and / or fishery products are stirred and dissolved in hot water at 50 to 70 ° C. to obtain an aqueous phase. The aqueous phase part is added to the oil phase part, and the pre-emulsified emulsion is cooled and crystallized.

  The water-in-oil emulsified oil / fat composition for filling and topping of the present invention is filled or topped with, for example, bread such as bread, confectionery bread, croissant, Danish, baked confectionery such as cookies, biscuits, cakes and pies. Can be used.

  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.

<Measurement of SSS content and total content of SSU and SUS>
Each triglyceride content in Examples and Comparative Examples was analyzed with an ODS column using high performance liquid chromatography (HPLC) according to “AOCS Official Method Ce 5c-93”.

<Analysis of weight ratio of SSU content / SUS content>
The weight ratio of SSU content / SUS content was analyzed with a silver nitrate column using HPLC. The analysis conditions were based on the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

<Measurement of iodine value>
The iodine value was measured according to “Establishment of Japan Oil Chemistry Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

<Sensory evaluation method>
The sensory evaluation of the margarine for toppings obtained in the examples and comparative examples was conducted by adjusting the temperature of the margarine for 3 hours at 20 ° C. for 3 hours by using 10 trained panelists (5 men and 5 women). The average score was taken as the evaluation value.
(Milk flavor)
5 points: The flavor of milk is very strong and very preferable.
4 points: The flavor of milk is strong and preferable.
3 points: Slightly strong and slightly preferred flavor of milk.
2 points: The flavor of milk is weak and unsatisfactory.
1 point: The flavor of milk is not felt.
(Body of milk)
5 points: The body of milk is very strong and very preferable.
4 points: The body of milk is strong and preferable.
3 points: The body of milk is slightly strong and slightly preferable.
2 points: The body of milk is weak and unsatisfactory.
1 point: The body of milk is not felt.

(Production Example 1) Production of transesterified fat / oil A 30 parts by weight of palm kernel olein (iodine value 25, manufactured by Kaneka Corporation), 47 parts by weight of palm stearin (iodine value 32.5, manufactured by Kaneka Corporation), extreme of palm oil 23 parts by weight of hardened oil (iodine value 1, manufactured by Kaneka Corporation) was mixed and dehydrated at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, 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, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified fat A.

(Production Example 2) Production of transesterified oil and fat B Palm kernel olein (iodine value 25, manufactured by Kaneka Corporation) 26 parts by weight, palm oil (iodine value 52, manufactured by Kaneka Corporation) 69 parts by weight, palm stearin (iodine value 32) 0.5, manufactured by Kaneka Corporation) was mixed and dehydrated at 90 ° C. under vacuum. Thereto was added 0.30 part by weight of sodium methylate, 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, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil and fat B.

(Production Example 3) Production of transesterified fat / oil C 90 parts by weight of refined beef tallow (manufactured by Kaneka Co., Ltd.) and 10 parts by weight of extremely hardened Hyelsin rapeseed oil (iodine value 1, manufactured by Kaneka Co., Ltd.) are mixed, and 90 ° C. under vacuum. Dehydration was performed. Thereto was added 0.30 part by weight of sodium methylate, 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, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil C.

(Production Example 4) Production of transesterified oil and fat D 100 parts by weight of palm super olein (iodine value 65, manufactured by Kaneka Corporation) was dehydrated at 90 ° C under vacuum. Thereto was added 0.30 part by weight of sodium methylate, 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, and the mixture was washed with water. Next, 3.0 parts by weight of activated clay was added, stirred under reduced pressure, and after 20 minutes, the whole amount was filtered to obtain a transesterified oil C.

(Production Example 5) Preparation of fractionated liquid part of transesterified oil of palm oil and fat 100 parts by weight of deoxidized palm stearin (iodine value 35, manufactured by Kaneka Corporation) was heated to 90 ° C under reduced pressure of 500 Pa, 0 Then, 2 parts by weight of sodium methylate was added and stirred for 30 minutes for random transesterification, washed with water, and decolorized by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa. The oil and fat after decolorization was heated to 70 ° C. and completely dissolved, and crystallized for 24 hours while stirring at 46 ° C. After crystallization, filter pressing was performed at 3.0 MPa to obtain a liquid part. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a transesterified fractionated oil having an iodine value of 43.

(Example 1) Preparation of water-in-oil emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 1, a water-in-oil emulsified oil / fat composition was prepared. That is, when the transesterified fat A, transesterified fat B, transesterified fat C, and rapeseed oil were heated and melted to 70 ° C., lecithin, glycerin fatty acid ester and fragrance were mixed to prepare an oil phase part. Next, isomerized liquid sugar, maltose starch syrup, sweetened defatted condensed milk, super white sugar, defatted powdered milk, fish soy powder and kelp extract were mixed with stirring in warm water at 60 ° C. to prepare an aqueous phase part. The aqueous phase portion was gradually added to the oil phase portion, then the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer to obtain an emulsion. Thereafter, the mixture was kneaded with a quenching kneader to obtain a margarine for topping at an outlet temperature of 15 ° C.

(Examples 2 to 4) Preparation of water-in-oil emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 1, soy sauce, miso or oyster sauce was used instead of fish soy powder, and the total amount was adjusted with water A margarine for topping was obtained in the same manner as in Example 1 except that.

(Comparative Examples 1 and 2) Preparation of water-in-oil type emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 1, the mixing ratio of fish soy powder and kelp extract was changed, and the total amount was adjusted with water. Obtained margarine for topping in the same manner as in Example 1.

  Table 1 shows the sensory evaluation results for the water-in-oil type emulsified oil / fat compositions of Examples 1 to 4 and Comparative Examples 1 and 2 (margarine for topping).

  As is apparent from Table 1, a rich milk flavor and richness are imparted to the margarine for topping by using the fermented seasoning and the kelp extract together. However, if the blending ratio is out of the range of the present invention, the milk flavor and richness of the margarine for topping are insufficient.

(Examples 5 to 7, Comparative Examples 3 and 4) Preparation of water-in-oil emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 2, the blending amounts of fish soy powder and kelp extract were changed with water. A margarine for topping was obtained in the same manner as in Example 1 except that the total amount was adjusted. Table 2 shows the sensory evaluation results of the margarines for topping of Examples 5 to 7 and Comparative Examples 3 and 4.

  As is clear from Table 2, the margarine for topping of the example has a rich milk flavor and richness. However, if the contents of the fermented seasoning and the kelp extract are outside the scope of the present invention, the milk flavor and richness of the margarine for topping are insufficient.

(Examples 8 to 10) Preparation of water-in-oil type emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 3, the amount of skim milk powder was changed and the total amount was adjusted with water. In the same manner, margarine for topping was obtained.

(Example 11) Preparation of water-in-oil type emulsified oil / fat composition (margarine for topping) Example 1 except that buttermilk powder was used instead of skim milk powder and the total amount was adjusted with water according to the formulation shown in Table 3. In the same manner, margarine for topping was obtained.

(Comparative Example 5) Preparation of water-in-oil emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 3, the same procedure as in Example 1 was performed except that the skim milk powder was not blended and the total amount was adjusted with water. A margarine for topping was obtained.

  Table 3 shows the sensory evaluation results of the margarines for toppings of Examples 8 to 11 and Comparative Example 5.

  As is apparent from Table 3, the margarine for topping of the example has a rich milk flavor and richness, and the type of non-fat milk solids is a milk flavor richer in buttermilk powder than skim milk powder. It is preferable in terms of richness. However, if the non-fat milk solid content is outside the scope of the present invention, the topping margarine milk flavor and richness are insufficient.

(Example 12) Preparation of water-in-oil emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 4, milk fat was added as an oil and fat, and the amount of other oils and fats was adjusted. Thus, margarine for topping was obtained.

(Example 13) Preparation of water-in-oil type emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 4, transesterified oil / fat D, and transesterified oil of palm oil / fat instead of transesterified oil / fat A and B A margarine for topping was obtained in the same manner as in Example 11 except that the amount of other fats and oils was adjusted using the liquid part (Production Example 5).

(Example 14) Preparation of water-in-oil type emulsified oil / fat composition (margarine for topping) According to the formulation shown in Table 4, transesterified fat / oil D instead of transesterified fat / oil A, separation of transesterified oil of palm oil / fat A margarine for topping was obtained in the same manner as in Example 11 except that the liquid part (Production Example 5) and milk fat were used and the amount of other fats and oils was adjusted.

  The sensory evaluation results for the margarines for toppings of Examples 12 to 14 are shown in Table 4.

  As can be seen from Table 4, rich milk flavor and richness can be enhanced by using a fractionated liquid part of transesterified oil of milk fat or palm oil and fat as the fat and oil of margarine for topping.

Claims (8)

Fermented seasoning and kelp made from cereals and / or fishery products as raw materials in water-in-oil type emulsified oils and fats composition, fats and oils 40 to 97% by weight, non-fat milk solids 0.3 to 5% by weight (dry weight) Filling containing 0.05 to 0.5% by weight (dry weight) of extract and 2 to 40% by weight of moisture, and having a fermented seasoning / konbu extract (dry weight ratio) of 95/5 to 15/85 -A water-in-oil emulsified fat composition for topping. The water-in-oil emulsified oil / fat composition for filling and topping according to claim 1, wherein the fermented seasoning is at least one selected from the group consisting of fish sauce, soy sauce, miso, and oyster sauce. The water-in-oil emulsified fat / oil composition for filling and topping according to claim 1 or 2, comprising 0.2 to 40% by weight (dry weight) of sugars (excluding lactose) in the whole water-in-oil emulsified fat / oil composition. object. The water-in-oil emulsified oil / fat composition for filling and topping according to any one of claims 1 to 3, wherein the fat / oil contains 0.1 to 30% by weight of milk fat. The oil for filling and topping according to any one of claims 1 to 4, which is a fractionated liquid part of a transesterified oil of palm-based fats and oils and contains 10 to 70% by weight of fats and oils having an iodine value of 35 to 62. A water-in-water emulsified oil / fat composition. The oil-and-fat with a transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62 contains 2 to 13% by weight of SSS, and contains 34 to 54% by weight of SSU and SUS in total (SSU The weight ratio of (SUS content) / (SSS content) is 4 to 20 and (SSU content) / (SUS content) is 1 or more in water-in-oil type for filling topping according to claim 5 An emulsified oil composition.
SSS: Trisaturated fatty acid glyceride SSU: 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (including optical isomers)
SUS: 1,3-disaturated fatty acid-2-monounsaturated fatty acid glyceride The water-in-oil emulsified oil / fat composition for filling and topping according to any one of claims 1 to 6, wherein a fermented seasoning and kelp extract made from cereals and / or seafood are contained in the aqueous phase. A food obtained by filling or topping the water-in-oil emulsified oil / fat composition for filling and topping according to any one of claims 1 to 7.