JP2016189773A - Oil and fat composition for filling and/or topping, water-in-oil type emulsified oil and fat composition for filling and/or topping and food containing the water-in-oil type emulsified oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition capable of manufacturing filling and/or topping good in shape keeping property, mouth melting, appearance and plasticity as well as output of flavor depending needs even with small content of trans aliphatic acid or lauric acid, a water-in-oil type emulsified oil and fat composition containing the oil and fat composition, a food containing the water-in-oil type emulsified oil and fat composition and a manufacturing method of the food using the composition.SOLUTION: There is provided a composition for filling and/or topping having trans aliphatic acid content of 5 mass% or less, lauric acid content of 5 mass% or less, behenic acid content of 0.3 mass% to 5 mass% in whole constituent aliphatic acid, SSS content of 2 mass% to 7 mass%, S2U content of 16 mass% to 29 mass% and UUU content of 10 mass% to 35 mass% in triglyceride, mass ratio of SSU and SUS, SSU/SUS of 1.5 to 4.0 and mass ratio of P and S, P/S of 0.6 to 0.9.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for filling and / or topping for use in the production of foods such as confectionery and bread, a water-in-oil emulsified oil and fat composition for filling and / or topping, and the water-in-oil emulsified oil and fat composition. And a method for producing a food using the composition.

In recent years, a water-in-oil emulsified oil / fat composition for filling is required to be a low trans fatty acid from the viewpoint of health. In order to satisfy this, for example, Patent Document 1 discloses a plastic fat composition having a triglyceride composition using a hard stock made of fractionated soft part oil of transesterified fat obtained by random transesterification. . Patent Document 2 discloses a low trans fatty acid oil / fat composition for sand cream that pays attention to the mass ratio of PPO / POP (P: palmitic acid, O: oleic acid).
JP 2010-77244 A JP 2009-232738 A

  However, since hard stock has a high proportion of C18 or higher saturated fatty acids, the raw material cost is high, and the plastic fat composition using the hard stock is poorly dissolved in the mouth. In addition, the plastic fat composition disclosed in Patent Document 1 has a high triglyceride (UUU) content in which three molecules of unsaturated fatty acids having 16 or more carbon atoms are bonded in the triglyceride composition in the oil phase. The type is not enough. Moreover, since the oil-fat composition for sand cream disclosed in Patent Document 2 has a low PPO / POP ratio, coarse crystals increase and the appearance and plasticity are poor. Furthermore, there has been a problem that the price fluctuation of lauric fats and oils that are raw materials for fat and oil compositions is large.

  The problem to be solved by the present invention is that, even if the content of trans fatty acid or lauric acid is small, the shape retention, mouth melting, appearance and plasticity are good, and if necessary, the appearance of flavor is good and Oil / fat composition for filling and / or topping capable of producing topping / topping, water-in-oil emulsified oil / fat composition for filling and / or topping containing the oil / fat composition, water-in-oil emulsified oil / fat composition And a method for producing a food using the composition.

  As a result of intensive studies to solve the above problems, the present inventor contains behenic acid in the constituent fatty acids of the oil composition for filling and / or topping, SSS, S2U and UUU, SSU / By controlling SUS (mass ratio) and P / S (mass ratio), even if the content of trans fatty acid and lauric acid is small, the shape retention, mouth melting, appearance and plasticity are good. It has been found that a water-in-oil emulsified oil / fat composition for filling and / or topping can be obtained, and the present invention has been completed.

  That is, the fat and oil composition for filling and / or topping according to the present invention for solving the above-mentioned problems has a trans fatty acid content in the whole constituent fatty acid in the constituent fatty acid of the oil composition for filling and / or topping. In the triglyceride composition of the oil composition for filling and / or topping, the content of lauric acid is 5% by mass or less, the content of lauric acid is 5% by mass or less, and the content of behenic acid is 0.3% by mass or more and 5% by mass or less. In the whole triglyceride, the SSS content is 2% by mass to 7% by mass, the S2U content is 16% by mass to 29% by mass, and the UUU content is 10% by mass to 35% by mass. And the mass ratio SSU / SUS of SSU and SUS is 1.5 or more and 4.0 or less, and the mass ratio P / S of P and S is 0.6 or more and 0.9 or less. Characterized in that there.

  However, S: saturated fatty acid having 16 or more carbon atoms, U: unsaturated fatty acid having 16 or more carbon atoms, P: palmitic acid, SSS: triglyceride in which three molecules of S are bonded, S2U: two molecules of S, and one of U Triglycerides with molecular bonds, UUU: Triglycerides with three U-bonds, SSU: Triglycerides with S, 1, 2- or 3-positions U, or SUS: 1, It represents triglyceride in which S is bonded to the 3rd position and U is bonded to the 2nd position.

  In the oil composition for filling and / or topping according to the present invention, the content of at least one oil selected from lard and palm oil in the whole oil composition for filling and / or topping is 35 mass% or more and 75 mass%. % / Mass ratio (a) / (b) of at least one kind of fat / oil (b) selected from the group consisting of beef fat, lard and palm fat / oil is 5/95 to 30/30 It is preferable that the content of the transesterified mixed fat / oil obtained by transesterifying the mixed fat / oil of 70/70 or less is 5% by mass to 35% by mass and the content of the liquid oil is 5% by mass to 40% by mass.

  Moreover, the water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention for solving the above-mentioned problems is the oil / fat composition for filling and / or topping according to the present invention of 40% by mass or more and 70% by mass. It is contained below, Carbohydrate is contained 5 mass% or more and 40 mass% or less, It is characterized by the above-mentioned.

  The water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention preferably contains 0.01 to 2.0% by mass of a diglycerin fatty acid ester having an HLB of 6 to 10 inclusive.

  Moreover, the foodstuff which concerns on this invention for solving the said subject contains the water-in-oil emulsified oil-fat composition for filling and / or toppings concerning this invention, It is characterized by the above-mentioned.

  Moreover, the manufacturing method of the foodstuff which concerns on this invention for solving the said subject includes the process of adding the oil-fat composition for filling and / or topping which concerns on this invention, or a water-in-oil emulsified oil-fat composition. And

  According to the oil and fat composition for filling and / or topping according to the present invention, and the water-in-oil emulsified oil and fat composition for filling and / or topping containing the oil and fat composition, the content of trans fatty acid and lauric acid is small. Water-in-oil emulsified oil and fat composition for filling and / or topping with good shape-retaining property, meltability in mouth, appearance and plasticity, and good flavor, if necessary, and water-in-oil emulsification A food containing the oil and fat composition can be obtained.

  Hereinafter, the oil and fat composition for filling and / or topping according to the present invention, the water-in-oil emulsified oil and fat composition for filling and / or topping, the food containing the water-in-oil emulsified oil and fat composition, and the composition are used. The method for producing the food was explained. In addition, this invention is not limited to embodiment shown concretely below.

[Foil composition for filling and / or topping]
The fat and oil composition for filling and / or topping according to the present invention has a trans fatty acid content and a lauric acid content of 5% by mass or less, respectively, and behenic acid in an amount of 0.3% by mass to 5% by mass. Containing SSS, S2U and UUU in an amount of 2% by mass to 7% by mass, 16% by mass to 29% by mass and 10% by mass to 35% by mass, and the SSU / SUS mass ratio SSU / SUS, and The mass ratio P / S of P and S is 1.5 or more and 4.0 or less, and 0.6 or more and 0.9 or less, respectively. By using the oil composition for filling and / or topping having such a configuration, even if the content of trans fatty acid and lauric acid is small, the shape retention, mouth melting, appearance, and plasticity are good and necessary. Accordingly, it is possible to produce a water-in-oil emulsified oil / fat composition for filling and / or topping having a good flavor.

(Trans fatty acid and lauric acid)
A trans fatty acid is an unsaturated fatty acid having a trans-type double bond in the structure. From the viewpoint of health, the content of trans fatty acid is preferably as low as possible, and is 5% by mass or less, preferably 3% by mass or less, more preferably 1% or less, based on the total constituent fatty acids of the oil composition for filling and / or topping. It is less than mass%.

  Lauric acid is a linear saturated fatty acid having 12 carbon atoms. The content of lauric acid is preferably as low as possible from the viewpoint of cost such as large price fluctuation, and is 5% by mass or less, preferably 3% by mass or less, in the total fatty acids of the oil composition for filling and / or topping, More preferably, it is less than 1% by mass.

(Behenic acid)
Behenic acid is a linear saturated fatty acid having 22 carbon atoms. The origin of behenic acid is preferably fats and oils containing behenic acid or transesterified fats and oils using the fats and oils as raw materials. Examples of fats and oils containing behenic acid include Hyelsin rapeseed extremely hardened fats and oils, and fish oils of extremely hardened fats and oils. The transesterified fats and oils can be obtained by transesterifying the fats and oils containing the behenic acid according to a conventional method using a catalyst used for food such as sodium methylate and lipase.

  The content of behenic acid is 0.3% by mass or more and 5% by mass or less, and preferably 0.4% by mass or more and 3% by mass or less, based on the total constituent fatty acids of the oil composition for filling and / or topping. . If the content of behenic acid is less than 0.3% by mass, the shape-retaining property may be insufficient. If it exceeds 5% by mass, the cost will be high, and the mouth may not dissolve well and the flavor may not be easily produced. is there.

(Triglyceride)
S represents a saturated fatty acid having 16 or more carbon atoms, U represents an unsaturated fatty acid having 16 or more carbon atoms, and P represents palmitic acid. The upper limit of the carbon number of S is 24 or less, preferably 22 or less. The upper limit of the carbon number of U is 24 or less, and preferably 20 or less.

  SSS represents triglyceride in which three molecules of saturated fatty acid (S) having 16 or more carbon atoms are bonded. Content of SSS is 2 mass% or more and 7 mass% or less in the whole triglyceride of the fats and oils composition for filling and / or topping, Preferably they are 4 mass% or more and 7 mass% or less. When the amount is less than 2% by mass, the shape retention property may be deteriorated. When the amount is more than 7% by mass, the melting of the mouth is deteriorated and the flavor may not be easily obtained.

  S2U represents a triglyceride in which two molecules of a saturated fatty acid (S) having 16 or more carbon atoms and one molecule of an unsaturated fatty acid (U) having 16 or more carbon atoms are bonded. The content of S2U is 16% by mass or more and 29% by mass or less, and preferably 20% by mass or more and 28% by mass or less in the whole triglyceride of the oil composition for filling and / or topping. If it is less than 16% by mass, the shape retention may be deteriorated, and if it exceeds 29% by mass, the plasticity may be deteriorated.

  UUU represents triglyceride in which three molecules of unsaturated fatty acid (U) having 16 or more carbon atoms are bonded. The content of UUU is 10% by mass or more and 35% by mass or less, and preferably 15% by mass or more and 30% by mass or less in the whole triglyceride of the oil composition for filling and / or topping. If UUU is less than 10% by mass, it may be hard and sufficient plasticity may not be obtained, and the flavor may be difficult to obtain. If it exceeds 35% by mass, the shape retention may be deteriorated.

  SSU represents a triglyceride in which S is bonded to the 1, 2 or 2, 3 position and U is bonded to the 3 or 1 position. SUS represents a triglyceride in which S is bonded to positions 1 and 3 and U is bonded to position 2. The mass ratio SSU / SUS of SSU and SUS is 1.5 or more and 4.0 or less, and preferably 2.0 or more and 4.0 or less in the whole triglyceride of the oil composition for filling and / or topping. If the ratio is less than 1.5, the appearance and plasticity may deteriorate due to an increase in the ratio of SUS having poor crystallinity. If the ratio exceeds 4.0, the ratio of lard is too high and the flavor is too high. May deteriorate, and if other fats and oils are used as raw materials, the cost may increase excessively.

  The mass ratio P / S of P and S is 0.6 or more and 0.9 or less, and preferably 0.7 or more and 0.9 or less in the whole triglyceride of the oil composition for filling and / or topping. If it is less than 0.6, the dissolution of the mouth may deteriorate due to the influence of the long-chain saturated fatty acid, and if it exceeds 0.9, the cost may increase.

  The filling and / or topping oil composition according to the present invention having such a configuration contains behenic acid in an amount of 0.3% by weight to 5% by weight in the whole constituent fatty acids of the filling and / or topping oil composition. SSS is contained in an amount of 2% by weight to 7% by weight, S2U is contained in an amount of 16% by weight to 29% by weight and UUU is contained in an amount of 10% by weight to 35% by weight. Ratio) of 1.5 or more and 4.0 or less and P / S (mass ratio) of 0.6 or more and 0.9 or less, so even if the content of trans fatty acid and lauric acid is small, the shape retention property and the dissolution in the mouth Thus, a water-in-oil emulsified oil / fat composition for filling and / or topping having good appearance and plasticity can be produced.

  Moreover, the oil and fat composition for filling and / or topping according to the present invention comprises 35% by mass or more and 75% by mass or less of at least one oil selected from lard and palm oils and fats, Hyelin rapeseed extremely hardened oils and fats (a), Transesterified mixed fats and oils having a mass ratio (a) / (b) of 5/95 or more and 30/70 or less with at least one kind of fats and oils (b) selected from the group consisting of beef tallow, lard and palm oils and fats The transesterified mixed fat / oil can be contained in an amount of 5% by mass to 35% by mass and liquid oil can be contained in an amount of 5% by mass to 35% by mass.

(At least one oil selected from lard and palm oil)
Lard is an edible fat obtained from adipose tissue of pigs. Palm oil and fat is palm oil, palm stearin, palm middle melting point, palm olein, or palm super olein, or oils and fats obtained by transesterifying them. Among these, oils and fats that have been transesterified are preferable, and oils and fats that are liquid parts that have been separated after the ester exchange and have an iodine value of 35 to 62 are more preferable.

  The content of at least one oil selected from lard and palm oil is 35% by mass or more and 75% by mass or less, and preferably 35% by mass or more and 65% by mass in the whole oil composition for filling and / or topping. % Or less, and more preferably 35% by mass or more and 60% by mass or less.

(Transesterified mixed fat)
The transesterified mixed fat and oil referred to here is 5/95 or more of Hyelsin rapeseed extremely hardened fat and oil (a) and at least one fat and oil (b) selected from the group consisting of beef tallow, lard and palm-based fats and oils. This means a transesterified oil / fat obtained by transesterification of a mixed fat / oil containing at a mass ratio (a) / (b) of / 70 or less.

  Hyelsin rapeseed extremely hardened fat (a) is a rapeseed oil containing erucic acid in a constituent fatty acid in an amount of 20 mass% to 60 mass%, preferably 40 mass% to 60 mass%, with an iodine value of 10 or less, preferably an iodine value. It is an edible oil / fat obtained by hydrogenation to be 0 or more and 1 or less. There is no restriction | limiting in particular in the method of hydrogenation, It can carry out by a normal method, For example, it can carry out on the conditions of a hydrogen pressure 0.02-0.3 Mpa and 160-200 degreeC under a nickel catalyst.

  Moreover, as the beef tallow, edible fats and oils obtained from bovine adipose tissue can be used. As lard, edible fats and oils obtained from pig adipose tissue can be used. As the palm oil and fat, palm oil, palm stearin, palm middle melting point, palm olein, or palm super olein, or oils and fats obtained by transesterifying these can be used.

  The method for producing the transesterified mixed fat is, for example, at least one fat (b) selected from the group consisting of 5 parts by weight to 30 parts by weight of Hyelsin rapeseed extremely hardened fat (a), and beef tallow, lard, and palm oil. ) And 70 to 95 parts by mass after mixing at 50 to 100 ° C. and then transesterified. The transesterification reaction may be a method using an alkali catalyst such as sodium methylate or a method using an enzyme such as lipase, and a known non-selective transesterification method can also be used.

  Mass ratio (a) / (Hyersin rapeseed extremely hardened oil and fat (a) and at least one oil and fat (b) selected from the group consisting of beef tallow, lard and palm oil and fat in the transesterified mixed fat and oil thus obtained (a) / ( b) is 5/95 or more and 30/70 or less, and preferably 8/92 or more and 20/80 or less.

  The content in the oil composition for filling and / or topping of the transesterified mixed fat is 5% by mass or more and 35% by mass or less, preferably 10% by mass or more in the whole oil composition for filling and / or topping. 25% by mass or less. By setting the content of the transesterified oil and fat to 5 mass% or more and 35 mass% or less, it is possible to achieve both appropriate shape retention and good melting in the mouth.

(Liquid oil)
Liquid oil means oil that is substantially liquid at room temperature (about 15 ° C. or more and about 25 ° C. or less). As the liquid oil, for example, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, rice oil and the like can be used. Content of liquid oil is 5 to 40 mass% in the whole fat composition for filling and / or topping, Preferably it is 10 to 25 mass%. When the content of the liquid oil is less than 5% by mass, the appearance and plasticity may be inferior, and when it exceeds 40% by mass, the shape retention may be inferior.

(Other fats and oils)
The fat and oil composition for filling and / or topping according to the present invention includes, in addition to the above fats and oils, animal fats such as fish oil, milk fat, chicken oil, egg yolk oil, and sheep oil, or fats and oils obtained by transesterifying these animal fats and oils. It can also contain oils and fats that have been cured or fractionated.

(Method for producing oil and fat composition for filling and / or topping)
The fat and oil composition for filling and / or topping according to the present invention is composed of 0.3% to 5% by weight of behenic acid, 2% to 7% by weight of SSS, and 16% of S2U in the entire constituent fatty acids. % To 29% by mass and UUU from 10% to 35% by mass, SSU / SUS (mass ratio) is 1.5 to 4.0 and P / S (mass ratio) is 0.00. In the range of 6 or more and 0.9 or less, the types of fats and oils used for the production are not limited. For example, at least one kind of oil / fat selected from the above-mentioned lard and palm oil / fat is 35 to 65% by mass, the above-described transesterified mixed oil / fat is 5 to 35% by mass, and the above-described liquid oil is 5 to 40% by mass at 50 ° C. It can be obtained by mixing while heating at 100 ° C. or lower.

(Use of oil composition for filling and / or topping)
The oil composition for filling and / or topping according to the present invention can be widely used as a raw material oil for processed oil products such as butter cream, sand cream, margarine, shortening, ice cream and whipped cream. The filling and / or topping oil / fat composition according to the present invention is preferably used for producing a water-in-oil emulsified oil / fat composition in combination with other components, as exemplified below. More preferably, it is used for producing a water-in-oil emulsified oil / fat composition in combination with an aqueous phase containing components, and for producing a water-in-oil emulsified oil / fat composition in combination with other oil-soluble components and an aqueous phase. It is more preferable to use for.

[Water-in-oil emulsified oil / fat composition for filling and / or topping]
The water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention contains at least 40% by mass to 70% by mass of the oil / fat composition for filling and / or topping according to the present invention. Since the oil composition for filling and / or topping according to the present invention is included, even if the content of trans fatty acid or lauric acid is small, the shape retention, mouth melting, appearance and plasticity are good, and if necessary, the flavor A water-in-oil emulsified oil / fat composition for filling and / or topping can be obtained.

  The water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention comprises an oil phase comprising the oil / fat composition for filling and / or topping according to the present invention, and an aqueous phase comprising a water-soluble component and water. It is preferable to include. The mass ratio of the oil phase and the aqueous phase is not limited, but is preferably 30:70 or more and 10:90 or less, more preferably 40:60 or more and 15:85 or less, and 40: More preferably, it is 60 or more and 60:40 or less.

(Oil phase)
In addition to the oil and fat composition for filling and / or topping according to the present invention, the oil phase generally contains an oil-soluble emulsifier that can be contained in a water-in-oil emulsified oil and fat composition as necessary. A flavoring agent, a flavoring agent, a fragrance | flavor, antioxidant, etc. can be contained.

  Examples of oil-soluble emulsifiers include lecithin, glycerin fatty acid ester, HLB 6-10 diglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Although content of an emulsifier is not specifically limited, For example, it is 0.01 mass% or more and 5 mass% or less in the whole water-in-oil type emulsified oil-fat composition for filling and / or a topping.

  When the diglycerin fatty acid ester having an HLB of 6 to 10 is contained in an amount of 0.01% by mass or more and 2.0% by mass or less, preferably 0.03% by mass or more and 1.5% by mass or less as an emulsifier, the fat or oil has less off-flavor and odor The delicious taste is felt and the flavor is improved.

  Examples of the colorant include β-carotene, an anato dye and the like. Examples of the flavoring agent include milk fat heat-treated products, enzyme-treated products, and the like. Examples of the fragrances include milk flavor and butter flavor. Examples of the antioxidant include tocopherol, tocotrienol, rosemary extract, tea extract, licorice extract and the like.

  The water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention comprises 10% by mass or less of optional components such as oil-soluble emulsifiers, colorants, flavoring agents, perfumes, and antioxidants. It is preferably included, more preferably 5% by mass or less, still more preferably 3% by mass or less.

(Water phase)
If necessary, the aqueous phase can contain a saccharide. Carbohydrate means edible sugars such as fructose, glucose, sugar, maltose or combinations thereof. As the saccharide, a saccharide such as crystalline, granular, and powder may be used, or a saccharide dissolved in advance may be used. Examples of sugars that can be added include isomerized liquid sugar, sugar, starch syrup, glucose, and lactose. Isomerized liquid sugar is a liquid sugar mainly composed of fructose and / or glucose derived from a sugar liquid obtained by hydrolyzing starch with an enzyme or an acid, and has a water content of 15% by mass or more and 40% by mass. % Or less, more preferably a commercially available liquid sugar having a water content of about 25% by mass.

  The content of the saccharide is preferably 5% by mass or more and 40% by mass or less, and more preferably 15% by mass or more and 35% by mass or less in the entire water-in-oil type emulsified oil / fat composition.

  In the aqueous phase, if necessary, a water-soluble thickener, a flavoring agent, a flavor extract, a polysaccharide, which can be usually contained as a water-in-oil emulsified fat composition for filling and / or topping, Dairy products, flavorings, salt, minerals, and other food ingredients can be used. Thickeners include carrageenan, pectin, agar, gellan gum, gelatin, xanthan gum, locust bean gum, guar gum, gum arabic, native gellan gum, glucomannan, tara gum, pullulan, tamarind seed polysaccharide, tragacanth gum, caraya gum, etc. Can do. Examples of the flavoring agent include sugars such as sugar, starch syrup, glucose fructose liquid sugar, sorbitol, trehalose and the like. Examples of flavor extracts include kelp extract and fermented seasoning. Examples of polysaccharides include starch, glycogen, cellulose, chitin and the like. Examples of dairy products include skim milk powder, cow milk, sweetened condensed milk, fermented milk, fresh cream, cheese, and the like. Examples of the flavor include milk flavor. Examples of the salt content include salt. Examples of minerals include sodium, potassium, calcium, magnesium, phosphorus and the like. Examples of other food ingredients include egg yolk, whole egg, coffee, cacao raw material, matcha tea, green tea, coffee, fruit juice, pulp, vegetable paste, powdered vegetable and the like.

  The content of water-soluble thickeners, flavoring agents, flavor extracts, polysaccharides, dairy products, fragrances, salt, minerals, and other food ingredients is not limited within the range that does not impair the effects of the present invention. However, it is preferable that it is 20 mass% or less in the whole water-in-oil type emulsified oil-fat composition, It is more preferable that it is 15 mass% or less, It is further more preferable that it is 10 mass% or less.

(Method for producing water-in-oil emulsified oil / fat composition)
The manufacturing method of the water-in-oil type emulsified oil-fat composition for filling and / or topping which concerns on this invention is illustrated below. Oil-soluble emulsifiers, coloring agents, flavoring agents, flavoring agents, and antioxidants are mixed with the oiling composition for filling and / or topping, and the oily phase is heated with stirring until 60 to 75 ° C. adjust. Add water-soluble thickeners, flavoring agents, flavor extracts, polysaccharides, dairy products, fragrances, salt, minerals, other food ingredients as necessary, and stir until 60-75 ° C. Sterilize by heating while adjusting the aqueous phase. Then, the water phase is added while stirring the oil phase, emulsified, and then rapidly cooled and kneaded to obtain a water-in-oil emulsified fat composition for filling and / or topping.

  In addition, in order to enhance the flavor, after the above oil phase and aqueous phase are emulsified and rapidly cooled and kneaded, the taste components can be added together. As a taste ingredient, a taste agent, a dairy product, a flavor extract, other food ingredients and other raw materials having taste can be dissolved or dispersed in water or fats and then added together.

  The water-in-oil emulsified oil / fat composition for filling and / or topping thus obtained is widely used as a raw material for processed oil / fat products such as butter cream, sand cream, margarine, shortening, ice cream, whipped cream, etc. it can. For example, a salted margarine or a sweet butter cream, chocolate cream, or other cream containing a flavoring material such as fruit can be used by sandwiching or topping bread or confectionery. In addition, when using as a raw material of the said processed fats and oils product, it can combine with another raw material and foodstuffs. These processed fats and oils products can be widely used as a filling and / or topping for foods including bread, confectionery bread, Danish, shoe, donut, cake, cookies, hard biscuits, waffles, scones, and other foods.

[Food]
The food according to the present invention includes the above-described water-in-oil emulsified fat composition for filling and / or topping according to the present invention. Because it contains a water-in-oil emulsified oil / fat composition for filling and / or topping according to the present invention, it has good shape retention, mouth melting, appearance, and plasticity even if the content of trans fatty acid and lauric acid is small. Depending on the situation, the food can be made good in flavor.

  Examples of the food according to the present invention include, for example, processed oil and fat products such as butter cream, sand cream, margarine, shortening, ice cream and whipped cream containing the above water-in-oil emulsified oil and fat composition for filling and / or topping. Examples thereof include bread, confectionery bread, Danish, shoe, donut, cake, cookie, hard biscuit, waffle, scone bread, and other foods including confectionery.

[Food production method]
The manufacturing method of the foodstuff concerning this invention includes the process of adding the oil-fat composition for filling and / or toppings or the water-in-oil emulsified oil-fat composition for filling and / or toppings which concerns on the above-mentioned this invention. By using the oil and fat composition for filling and / or topping according to the present invention or the water-in-oil emulsified oil and fat composition for filling and / or topping, even if the content of trans fatty acid and lauric acid is small, It is possible to produce a food that has good melting, appearance, and plasticity, and also has a good flavor when necessary.

  The method for producing a food according to the present invention is not limited to a specific method, and the oil and fat composition for filling and / or topping or the water in oil for filling and / or topping is within the range not departing from the object of the present invention. Any cooking / processing step may be included as long as the type emulsified oil / fat composition is used as one of the raw materials. It is possible to use the composition as it is as a part of food, or to add additional materials, and to cook and process after adding them. Moreover, the composition of the composition in the food after production can be changed with the process, and is not limited to a specific composition. Although it is not limited to this, Preferably, at least a part of the composition is substantially the filling and / or topping oil / fat composition or filling and / or topping of the present invention even in the food after production. It is a water-in-oil type emulsified fat composition.

  Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to these examples. In the examples, “parts” and “%” are based on mass.

(Production Example 1) Production of fractionated liquid part of transesterified oil of palm oil (palm stearin) As an example of at least one oil selected from lard and palm oil, transesterified oil of palm oil (palm stearin) A separate liquid portion was prepared. First, 100 parts by mass of deacidified palm stearin (iodine value 35) was heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by mass of sodium methylate was added, and the mixture was stirred for 30 minutes for random transesterification. . After washing with water, decolorization was performed by adding 2 parts by mass 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, the liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized at 240 ° C. and 200 Pa for 1 hour to obtain a fractionated liquid part of a transesterified oil / fat of palm-based oil / fat (palm stearin) having an iodine value of 43. The iodine value was analyzed according to “Establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.1-1996”.

(Production Example 2) Production of palm super olein transesterified oil As an example of at least one type of fat selected from lard and palm oil, palm super olein transesterified fat was produced. First, 100 parts by mass of palm super olein was heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by mass of sodium methylate was added, and the mixture was stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by weight of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain palm super olein transesterified oils and fats.

(Production Example 3) Production of transesterified mixed fat / oil A Mass ratio (a) / weight of Hyelsin rapeseed extremely hardened fat / oil (a) to at least one fat / oil (b) selected from the group consisting of beef tallow, lard and palm fat / oil As an example of the transesterified mixed fat obtained by transesterifying the mixed fat whose (b) is 5/95 or higher and 30/70 or lower, a transesterified mixed fat A was prepared. First, 90 parts by weight of beef tallow and 10 parts by weight of Hyelsin rapeseed extremely hardened fat were heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by weight of sodium methylate was added, and the mixture was stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by mass of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed fat / oil A.

(Manufacture example 4) Preparation of the separation liquid part of the transesterification fat of palm oil fat (palm oil) As an example of 1 type or 2 types of oil fat chosen from lard and palm oil fat, ester of palm oil fat (palm oil) A fractionated liquid part of the exchange oil was prepared. First, 100 parts by mass of deacidified palm oil (iodine value 52) was heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by mass of sodium methylate was added, and the mixture was stirred for 30 minutes to perform random transesterification. . After washing with water, decolorization was performed by adding 2 parts by mass 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 12 hours while stirring at 37 ° C. After crystallization, the liquid part was obtained by filter pressing at 3 MPa. The obtained liquid part was deodorized for 1 hour under the conditions of 240 ° C. and 200 Pa to obtain a fractionated liquid part of a transesterified oil / fat of palm-based oil / fat (palm oil) having an iodine value of 56.

(Manufacture example 5) Production of transesterified mixed fats and oils B Mass ratio of Hyelsin rapeseed extremely hardened fats and oils (a) and one or more fats and oils (b) selected from the group consisting of beef tallow, lard and palm oils and fats (b) A transesterified mixed fat / oil B was produced as an example of a transesterified mixed fat / oil obtained by transesterifying a mixed fat / oil whose a) / (b) was 5/95 or higher and 30/70 or lower. First, 70 parts by mass of palm super olein and 30 parts by mass of Hyelsin rapeseed extremely hardened oil were heated to 90 ° C. under a reduced pressure of 500 Pa, 0.2 parts by mass of sodium methylate was added, and the mixture was stirred for 30 minutes for random transesterification. After washing with water, decolorization was performed by adding 2 parts by mass of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed fat / oil B.

(Production Example 6) Production of transesterified mixed fat / oil C 50 parts by weight of rapeseed oil and 50 parts by weight of Hyelsin rapeseed extremely hardened fat / oil were heated to 90 ° C. under reduced pressure of 500 Pa, and 0.2 part by weight of sodium methylate was added for 30 minutes. Stir and random transesterification. After washing with water, decolorization was performed by adding 2 parts by mass of white clay at 90 ° C. under reduced pressure of 500 Pa, and deodorization was performed at 240 ° C. and 200 Pa for 1 hour to obtain a transesterified mixed fat C.

Example 1
According to the formulation shown in Table 1, lard, palm super olein transesterified oil and fat, transesterified mixed fat and oil A, and rapeseed oil as liquid oil were heated to 70 ° C. and melted, and the fat and oil for filling and / or topping of Example 1 A composition was obtained. Next, in accordance with the formulation shown in Table 3, glycerin fatty acid ester, diglycerin fatty acid ester (HLB: 8.7), lecithin and fragrance are added to the melting oil composition for filling and / or topping while stirring. The oil phase was dissolved. On the other hand, skim milk powder and isomerized liquid sugar were dissolved in water and sterilized at 70 ° C. for 20 minutes to obtain an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes or longer, and then rapidly cooled with a rapid kneader and kneaded to obtain a water-in-oil emulsified fat composition for filling and / or topping of Example 1.

(Example 2)
According to the formulation shown in Table 1, the filling and / or topping of Example 2 was performed in the same manner as in Example 1 except that a part of lard was replaced with the fractionated liquid part of the transesterified oil of palm-based oil of Production Example 1. An oil / fat composition was prepared. Next, in accordance with the formulation shown in Table 3, a water-in-oil emulsified oil / fat composition for filling and / or topping of Example 2 was produced in the same manner as Example 1.

Example 3
According to the formulation shown in Table 1, the filling and / or topping oil / fat composition of Example 3 was produced in the same manner as in Example 1 except that the amount of each oil / fat in the oil / fat composition was changed. Then, according to the formulation shown in Table 3, a water-in-oil emulsified oil / fat composition for filling and / or topping of Example 3 was produced in the same manner as Example 1.

Example 4
In accordance with the formulation shown in Table 1, Example 1 except that lard was replaced with a fractionated liquid portion of the transesterified oil of palm-based fat of Production Example 1 and the amounts of palm super olein transesterified fat and transesterified mixed fat A were changed. In the same manner as described above, the oil and fat composition for filling and / or topping of Example 4 was produced. Then, according to the formulation shown in Table 3, a water-in-oil emulsified oil / fat composition for filling and / or topping of Example 4 was produced in the same manner as in Example 1.

(Example 5)
According to the composition shown in Table 2, lard, palm super olein transesterified oil and transesterified oil A are not added, but the liquid fraction and transesterified fat B of the transesterified fat of palm-based fat (palm oil) of Production Example 4 are added. The filling and / or topping oil / fat composition of Example 5 was prepared in the same manner as in Example 1 except that the amount of rapeseed oil was changed. Then, according to the formulation shown in Table 4, a water-in-oil emulsified oil composition for filling and / or topping of Example 5 was produced in the same manner as Example 1.

(Example 6)
According to the composition shown in Table 2, without adding lard and palm super olein transesterified oil, except for adding a liquid separation part of the transesterified fat of palm-based fat (palm oil) of Production Example 4, and changing the amount of rapeseed oil, In the same manner as in Example 1, the oil composition for filling and / or topping of Example 6 was produced. Then, according to the formulation shown in Table 4, a water-in-oil emulsified oil composition for filling and / or topping of Example 6 was produced in the same manner as in Example 1.

(Example 7)
In accordance with the formulation shown in Table 2, the same procedure as in Example 1 was performed except that lard was not added, palm extremely hardened oil was added, and the amount of palm super olein transesterified oil, transesterified mixed fat A and rapeseed oil was changed. The fat and oil composition for filling and / or topping of Example 7 was prepared. Then, according to the formulation shown in Table 5, a water-in-oil emulsified oil composition for filling and / or topping of Example 7 was produced in the same manner as Example 1.

(Example 8)
According to the formulation shown in Table 2, the lard and rapeseed oil were not added, and the fat and oil composition for filling and / or topping of Example 8 was used in the same manner as in Example 1 except that the amount of palm super olein transesterified oil was changed. Produced. Then, according to the formulation shown in Table 5, a water-in-oil emulsified oil composition for filling and / or topping of Example 8 was prepared in the same manner as Example 1.

(Comparative Example 1)
According to the formulation shown in Table 1, the palm super olein transesterified oil and fat was not added, and the lard, the transesterified mixed fat and oil A and the rapeseed oil were changed in the same manner as in Example 1 and / or the filling of Comparative Example 1 and / or A fat composition for topping was prepared. Then, according to the formulation shown in Table 3, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 1 was prepared in the same manner as in Example 1.

(Comparative Example 2)
According to the formulation shown in Table 1, lard was changed to palm oil, and the fat and oil composition for filling and / or topping of Comparative Example 2 was the same as Example 1 except that the amount of palm super olein transesterified oil and rapeseed oil was changed. A product was made. Then, according to the formulation shown in Table 3, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 2 was prepared in the same manner as in Example 1.

(Comparative Example 3)
In accordance with the formulation shown in Table 2, without adding lard, add a fractional liquid portion of the transesterified fat of palm-based fat (palm stearin) of Production Example 1, and the amount of palm super olein transesterified fat, transesterified mixed fat A and rapeseed oil Except having changed, it carried out similarly to Example 1, and produced the oil-fat composition for filling and / or toppings of the comparative example 3. Then, according to the formulation shown in Table 4, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 3 was produced in the same manner as in Example 1.

(Comparative Example 4)
In accordance with the formulation shown in Table 2, lard was not added, the amount of palm super olein transesterified oil / fat was changed, the amount of rapeseed oil was changed after changing the amount of transesterified mixed oil / fat A to transesterified mixed oil / fat C. Except for the above, a filling and / or topping oil / fat composition of Comparative Example 4 was produced in the same manner as in Example 1. Then, according to the formulation shown in Table 4, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 4 was produced in the same manner as in Example 1.

(Comparative Example 5)
According to the composition shown in Table 2, the lapping is not added, but the amount of palm super olein transesterified oil, transesterified mixed fat A and rapeseed oil is changed in the same manner as in Example 1 and / or the filling of Comparative Example 5 and / or A fat composition for topping was prepared. Then, according to the formulation shown in Table 4, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 5 was produced in the same manner as in Example 1.

(Comparative Example 6)
According to the formulation shown in Table 2, the oil composition for filling and / or topping of Comparative Example 6 was prepared in the same manner as in Example 1 except that palm extremely hardened oil was added and the amount of lard was changed. Then, according to the formulation shown in Table 5, a water-in-oil emulsified oil / fat composition for filling and / or topping of Comparative Example 6 was produced in the same manner as in Example 1.

(Comparative Example 7)
In accordance with the composition shown in Table 2, without adding lard and palm super olein transesterified oil and fat, the amount of transesterified mixed oil and fat A and rapeseed oil was changed to the fractionated liquid part of the transesterified oil and fat of palm-based fat (palm oil) in Production Example 4. A filling and / or topping oil / fat composition of Comparative Example 7 was produced in the same manner as in Example 1 except that the above was changed. Then, according to the formulation shown in Table 5, a water-in-oil emulsified oil composition for filling and / or topping of Comparative Example 7 was prepared in the same manner as in Example 1.

(Fatty acid composition and triglyceride composition)
The fatty acid composition and triglyceride composition in the filling and / or topping oil composition used in Examples 1 to 8 and Comparative Examples 1 to 7, and the water-in-oil emulsified fat composition for filling and / or topping are as follows. And measured. The results are shown in Tables 1-5.
<Measurement of fatty acid composition>
The fatty acid composition was measured in accordance with the methyl esterification method and gas chromatographic method described in “Establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method Provisional 11-2003 and Provisional 15-2003”.
<Analysis of triglyceride composition>
Triglyceride compositions such as SSS content, S2U content, and UUU content were analyzed by HPLC according to “AOCS Official Method Ce5c-93”.
<Analysis of SSU / SUS ratio>
The isomer ratio of triglyceride was analyzed by a silver nitrate column using HPLC. The analysis conditions were analyzed in accordance with the method described in “Journal of the American Oil Chemistry Society, 68, 289-293, 1991”.

(Evaluation)
About the water-in-oil type emulsified oil / fat composition for filling and / or topping obtained in Examples 1 to 8 and Comparative Examples 1 to 7, in accordance with the method shown below, shape retention, melting in the mouth, appearance, plasticity, and appearance of flavor Was evaluated. The results of Examples 1 to 4 and Comparative Examples 1 and 2 are shown in Table 3, the results of Examples 5 and 6 and Comparative Examples 3 to 5 are shown in Table 4, and the results of Examples 7 and 8 and Comparative Examples 6 and 7 are shown. Table 5 shows.

<Evaluation of shape retention>
35 g of a water-in-oil emulsified oil / fat composition for filling and / or topping obtained in Examples and Comparative Examples was sandwiched between copper pans, stored at 25 ° C. for 2 days, and the state was visually observed and evaluated according to the following criteria. .
5 points: Very good shape retention.
4 points: Very shape-retaining, no sagging or scumming.
3 points: There is a shape-retaining property and there is almost no sagging or scumming.
2 points: Slightly inferior in shape retention and slightly sagging and scumming.
1 point: There is no shape retention and sagging and scumming occur.

<Evaluation of melting in mouth>
The water-in-oil emulsified oil / fat composition for filling and / or topping obtained in Examples and Comparative Examples was eaten as it was by 10 experienced panelists, evaluated according to the following criteria, and their average score Was used as an evaluation value.
5 points: Extremely good melting in the mouth.
4 points: Melting in the mouth is very good.
3 points: Melting in the mouth is good.
2 points: Slightly poor melting in the mouth.
1 point: Melting in the mouth is bad.

<Appearance evaluation>
The surface of the water-in-oil emulsified oil / fat composition for filling and / or topping obtained in Examples and Comparative Examples was smoothly scraped using a butter knife, and the surface condition was evaluated according to the following criteria.
5 points: Glossy, extremely smooth and glossy, with no rough feeling.
4 points: Smooth and glossy, with almost no roughness.
3 points: Slightly smooth and glossy, but gritty.
2 points: There is almost no smoothness and gloss, and a rough feeling is strong.
1 point: There is no smoothness or gloss, and it is rough.

<Evaluation of plasticity>
The water-in-oil emulsified oil / fat composition for filling and / or topping obtained in Examples and Comparative Examples is pushed from one side of a double-cut penetrating can (inner diameter 57 mm, length 40 mm) and pushed in until it protrudes from the other. The oil and fat composition protruding from both ends was cut with a butter knife, immersed in a constant temperature water bath at 20 ° C., measured after 3 hours with a penetrometer (“PENETRO METER” manufactured by ELEX SCIENTIFIC), and based on the following criteria: evaluated. In addition, the pene value obtained by the measurement is rounded off after the decimal point.
5 points: Penetration value is 180 to 220, moderate hardness, and extremely good usability.
4 points: Penetration values are 160 to 179 or 221 to 240, which are slightly harder or slightly softer, but the usability is good.
3 points: Penetration values are 140 to 159 or 241 to 260, and they are hard or soft and have poor usability.
2 points: Penet value is 120 to 139 or 261 to 280, too hard or too soft, and usability is very bad.
1 point: Penetration value is 100-119 or 281-300, too hard or too soft, and usability is very poor.

<Evaluation of how the flavor comes out>
Ten skilled panelists eat the water-in-oil emulsified fat / oil composition for filling and / or topping obtained in Examples and Comparative Examples as they are, and perform sensory evaluation according to the following criteria, and average points thereof Was used as an evaluation value. The “flavor appearance” refers to “feeling flavor intensity”, and a flavor with a strong sweetness and milky feeling was evaluated as “good flavor appearance”. .
5 points: Very good flavor.
4 points: Very good flavor.
3 points: Good flavor.
2 points: Slightly bad flavor.
1 point: The appearance of flavor is bad.

  As is apparent from Tables 3 to 5, the oil and fat composition for filling and / or topping and the water-in-oil emulsified oil and fat composition according to the present invention have a shape retaining property even if the amount of trans fatty acid and lauric acid is small. It can be seen that a water-in-oil emulsified oil and fat composition for filling and / or topping having a good mouth melting, a glossy appearance and a smooth and plasticity can be produced. It can also be seen that a water-in-oil emulsified oil / fat composition for filling and / or topping that has no off-flavors or off-flavors and has a good flavor appearance can be produced.

Claims (6)

In the constituent fatty acid of the fat and oil composition for filling and / or topping, in the whole constituent fatty acid, the content of trans fatty acid is 5% by mass or less, the content of lauric acid is 5% by mass or less, and the content of behenic acid is 0.3%. From 5% by weight to 5% by weight,
In the triglyceride composition of the oil composition for filling and / or topping, in the whole triglyceride, the content of SSS is 2% by mass to 7% by mass, the content of S2U is 16% by mass to 29% by mass, and UUU The content is 10% by mass or more and 35% by mass or less, and the mass ratio SSU / SUS of SSU and SUS is 1.5 or more and 4.0 or less, and the mass ratio P / S of P and S is 0.6. The oil and fat composition for filling and / or topping, characterized by being 0.9 or more and 0.9 or less.
(However, S: saturated fatty acid having 16 or more carbon atoms, U: unsaturated fatty acid having 16 or more carbon atoms, P: palmitic acid, SSS: triglyceride in which 3 molecules are bonded, S2U: 2 molecules of S, U is Triglyceride with one molecule bonded, UUU: Triglyceride with three U bonded, SSU: Triglyceride with S bonded at 1, 2 or 2, 3 position, U with U at 1 or 3 position, SUS: 1 , Represents triglyceride having S bonded at the 3rd position and U bonded at the 2nd position.) In the whole oil composition for filling and / or topping, the content of at least one oil selected from lard and palm oil is 35% by mass to 75% by mass,
The mass ratio (a) / (b) between 5/95 and 30/70 or less of the high-erucin rapeseed extremely hardened oil / fat (a) and at least one oil / fat (b) selected from the group consisting of beef tallow, lard and palm oil / fat The content of the transesterified mixed fat obtained by transesterifying the mixed fat is 5% by mass or more and 35% by mass or less, and
The oil and fat composition for filling and / or topping according to claim 1, wherein the content of the liquid oil is 5% by mass or more and 40% by mass or less.   The filling and / or topping oil / fat composition according to claim 1 or 2 is contained in an amount of 40 mass% to 70 mass%, and a carbohydrate is contained in an amount of 5 mass% to 40 mass%. // Water-in-oil emulsified oil / fat composition for topping.   The water-in-oil emulsified oil / fat composition for filling and / or topping according to claim 3, wherein the content of the diglycerin fatty acid ester having an HLB of 6 or more and 10 or less is 0.01% by mass or more and 2.0% by mass or less. .   A food comprising the water-in-oil emulsified oil / fat composition for filling and / or topping according to claim 3 or 4.   The manufacturing of a foodstuff including the process of adding the oil-fat composition for filling and / or toppings of Claim 1 or 2, or the water-in-oil type emulsified oil-fat composition for filling and / or toppings of Claim 3 or 4. Method.