JP2019071852A - Water-in-oil-type oil and fat composition for filling - Google Patents

Abstract

To provide a water-in-oil-type oil and fat composition used for manufacturing a filling having good mouth melting and heat resistant shape maintaining property, and further good creaming property and spread property, even though having low trans aliphatic acid amount.SOLUTION: There is provided a water-in-oil-type oil and fat composition containing oil and fat of 60 to 90 wt.% and moisture of 10 to 40 wt.% in the whole oil and fat composition, and having trans aliphatic acid content in the whole constituting aliphatic acid of the oil and fat of 5 wt.% or less, SSS in the whole oil and fat of 3.5 to 6.5 wt.%, S2U of 13.0 to 34.0 wt.%, SU2 of 8.0 to 17.0 wt.%, CCCand CCCof 7.0 to 20.5 wt.% as total, SSU/SUS (weight ratio of 1.0 to 3.0, and SFC (solid fat content) of the oil and fat at 20°C of 9.0 to 26.0%.SELECTED DRAWING: None

Description

  The present invention relates to a water-in-oil type oil and fat composition for filling, and a filling including the water-in-oil type oil and fat composition for filling.

  Water-in-oil type fat and oil compositions for filling are required to have good mouth melting, heat resistant holding property, creaming property and spreadability. Conventionally, in order to satisfy them, hardened fish oil has been mainly used, but there is a problem that the price rises and there are many trans fatty acids. Trans-fatty acid, when ingested in large quantities, increases the risk of arteriosclerosis etc., making its use more difficult nowadays.

  Therefore, in Patent Document 1, transesterification fat of laurin fat and palm fat and containing a specific triglyceride composition, having low trans fatty acid content with excellent shape retention, long-term preservation, mouth melting and creaming properties A butter cream fat composition is disclosed. However, triglycerides containing two or more of lauric acid (C12) and myristic acid (C14) contained in laurin-based fats and oils decrease due to transesterification, and triglycerides containing two or more C16 or more long chain saturated fatty acids increase. As a result, the melting point of the oil-and-fat composition becomes high, so that the butter cream does not melt well in the mouth. There is no mention of spreadability.

  Moreover, in patent document 2, it has specific triglyceride composition and the total oil content of linoleic acid and linolenic acid is a specific amount, the fat and oil composition of the low trans fatty-acid amount, shape retention using it, preservability, and a mouth melt And sand creams having excellent creaming properties are disclosed. However, since the value of PPO / POP is as low as more than 0.20 to less than 0.65, coarse crystals are easily produced, and the creaming property and the spread property are not sufficient. In addition, since it contains a high melting point extremely hardened oil, its mouth melting is not sufficient. There is no mention of spreadability.

JP, 2015-142568, A JP, 2013-150625, A

  The object of the present invention is a water-in-oil type used to make a filling which has good mouth melting and heat retention properties despite its low trans fatty acid content, and also has good creaming and spreading properties. An oil and fat composition and a filling comprising the water-in-oil type oil and fat composition.

As a result of intensive studies to solve the above-mentioned problems, the present inventors found that the water-in-oil type oil and fat composition used to prepare the filling has a small amount of trans-fatty acid for health reasons. By setting the SSS content, the S2U content, the SU2 content, and the SSU / SUS (weight ratio) in the whole fat and oil contained in the water-in-oil type fat and oil composition within a specific range, C ₁₂ C which is a triglyceride having good mouth melting Even if many ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ are added, not only the melt in the mouth but also the heat storage retention property is good, and the creaming property and the spread property also become good, and the SFC of 20 ° C. It has been found that melting in the mouth is further improved by setting it within a specific range, and the present invention has been completed.

That is, the present invention is a water-in-oil type oil and fat composition for filling containing 60 to 90% by weight of fat and oil and 10 to 40% by weight of water in the entire fat and oil composition; The fatty acid content is 5% by weight or less, 3.5 to 6.5% by weight of SSS, 13.0 to 34.0% by weight of S2U, 8.0 to 17.0% by weight of SU2 in the whole fat and oil, It contains 7.0 to 20.5% by weight in total of C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ , and SSU / SUS (weight ratio) is 1.0 to 3.0, and 20 of the fat and oil The present invention relates to a water-in-oil type fat and oil composition for fillings having a SFC (solid fat content) of 9.0 to 26.0%.
S: saturated fatty acid having 16 or more carbon atoms U: triglyceride having unsaturated fatty acid having 16 or more carbon atoms SSS: 3 molecules bonded S2U: triglyceride having 2 molecules of S, 1 molecule of U bonded SU2: S Triglycerides in which 1 molecule, 2 U molecules are bound: SSU: 1 and 2 or S in the 2 and 3 positions, and triglycerides in which U is bound to 1 and 3 positions SUS: 1 and 3 positions In which S is a triglyceride in which U is bound in the 2 position, C ₁₂ C ₁₂ C ₁₂ : 1 position, in which the lauric acid is bound in the 2 and 3 positions and in which the triglyceride C ₁₂ C ₁₂ C _{14 is} 1 and 2 position Or triglycerides with lauric acid in position 2 and 3 and myristic acid in position 1 or 3

Preferably, the difference between a 20 ° C. SFC of fat and oil contained in a water-in-oil type fat and oil composition for filling and a 30 ° C. SFC of the fat and oil is 3.5 to 18.0%.
Preferably, S2U / SSS (weight ratio) in the said whole fats and oils is 3.5-7.0.

  Preferably, 30 to 70% by weight of transesterified oil of palm oil and fat and 10 to 50% by weight of laurin oil and fat are contained in the whole oil. Preferably, the transesterified oil of palm-based fat and oil is a fractionated liquid portion of the transesterified oil of palm-based fat and oil, and is a fat and oil having an iodine value of 35 to 62.

  Preferably, 0.05 to 1.0% by weight of polyglycerin myristate ester, polyglycerin saturated fatty acid ester other than polyglycerin myristate ester and / or glycerin monosaturated fatty acid ester in the whole water-in-oil type oil and fat composition for filling It contains 0.01 to 0.5% by weight, 0.01 to 0.5% by weight of diglycerin monooleate and 0.01 to 0.5% by weight of sucrose erucic acid ester.

The present invention also relates to a filling containing the water-in-oil oil composition for filling. Preferably, the content of the water-in-oil type fat and oil composition for filling is 40 to 80% by weight in the whole filling.
The invention further relates to a food comprising said filling.

  According to the present invention, a water-in-oil type used to make a filling which has good mouth melting and heat retention properties despite its low trans fatty acid content, and also has good creaming and spreading properties. An oil and fat composition and a filling comprising the water-in-oil type oil and fat composition can be provided.

Hereinafter, the present invention will be described in more detail.
The water-in-oil type oil and fat composition for filling of the present invention comprises an oil phase containing oil and fat and optionally an oil-soluble raw material other than fat and oil, and an aqueous phase containing water and optionally water-soluble raw material And water-in-oil emulsions. The emulsion is solid at normal temperature (about 20 ° C.) and exhibits plasticity.

  Fats and oils are triglycerides formed by ester bonding of 3 molecules of fatty acid to 1 molecule of glycerol. The said fatty acid which comprises triglyceride is called constituent fatty acid in fats and oils.

  In the water-in-oil type oil and fat composition for filling of the present invention, the oil and fat are combined so as to occupy preferably 60 to 90% by weight, more preferably 78 to 87% by weight based on the whole oil and fat composition. The total amount of water is preferably 10 to 40% by weight, more preferably 13 to 22% by weight, based on the total weight of the fat and oil composition. If the content ratio of the oil and fat is less than 60% by weight, emulsification may become unstable and syneresis may occur. If the amount is more than 90% by weight, the water phase component may be relatively reduced, which may make it difficult to feel the flavor.

The water-in-oil type oil-in-water composition for filling according to the present invention has a trans-fatty acid content of a specific amount or less in all the constituent fatty acids of the oil-in-water type oil-in-water composition for filling, The total amount of S ₁₂ U content, SU 2 content, SSU / SUS (weight ratio), and C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ is within a specific range, and the SFC of 20 ° C. of the fat is within the specific range It is characterized by being. Incidentally, S in the present _{invention, U, SSS, S2U, SU2} , SSU, SUS, notation _{C 12 C 12 C 12, C} 12 C 12 C 14 are as follows.
S: saturated fatty acid having 16 or more carbon atoms U: triglyceride having unsaturated fatty acid having 16 or more carbon atoms SSS: 3 molecules bonded S2U: triglyceride having 2 molecules of S, 1 molecule of U bonded SU2: S Triglycerides in which 1 molecule, 2 U molecules are bound: SSU: 1 and 2 or S in the 2 and 3 positions, and triglycerides in which U is bound to 1 and 3 positions SUS: 1 and 3 positions In which S is a triglyceride in which U is bound in the 2 position, C ₁₂ C ₁₂ C ₁₂ : 1 position, in which the lauric acid is bound in the 2 and 3 positions and in which the triglyceride C ₁₂ C ₁₂ C _{14 is} 1 and 2 position Or triglycerides with lauric acid in position 2 and 3 and myristic acid in position 1 or 3

  In the water-in-oil type fat and oil composition for filling of the present invention, the trans fatty acid content is preferably as low as possible for health, and is preferably 5% by weight or less in the total constituent fatty acids of fats and oils contained in the composition. Preferably, it is 3% by weight or less, more preferably 1% by weight or less, and most preferably substantially free of trans fatty acids. The water-in-oil type oil-in-water composition for fillings which does not contain trans fatty acid substantially can be manufactured by not using the hydrogenated oil-and-fat raw material. The trans fatty acid content can be measured according to AOCS Ce 1f-96.

  In the present invention, SSS can greatly contribute to the improvement of the heat resistance retention property, but if it is too large, it may affect the mouth melting. Therefore, the SSS content is preferably 3.5 to 6.5% by weight, more preferably 4.0 to 6.0% by weight, based on the total weight of the fat and oil contained in the water-in-oil type fat and oil composition for filling It is more preferably 4.7 to 5.5% by weight. If the amount is less than 3.5% by weight, the heat resistance holding property may be deteriorated. If the amount is more than 6.5% by weight, the mouth melting may be deteriorated.

  S2U can also greatly contribute to the improvement of the heat resistance retention property, but too much may affect the melting of the mouth. Therefore, the S2U content is preferably 13.0 to 34.0% by weight, more preferably 18.0 to 31.0% by weight, based on the total weight of the fat and oil contained in the water-in-oil type fat and oil composition for filling It is more preferably 22.0 to 29.0% by weight. If the amount is less than 13.0% by weight, the heat resistance holding property may be deteriorated. If the amount is more than 34.0% by weight, the mouth melting may be deteriorated.

  According to a preferred embodiment of the present invention, the ratio of S2U content to SSS content in the whole fat and oil contained in the water-in-oil type fat and oil composition for filling of the present invention: S2U / SSS (weight ratio) is 3.5 to 7. By setting it to 0, the effect of the present invention can be enjoyed more. More preferably, it is 4.2-6.0, More preferably, it is 4.7-5.5. When the ratio is 3.5 or more, heat resistance retention property becomes better, and when it is 7.0 or less, mouth melting becomes better.

  The SU2 content is preferably 8.0 to 17.0% by weight, more preferably 10.0 to 17.0% by weight, based on the total weight of the fat and oil contained in the water-in-oil type fat and oil composition for filling. More preferably, it is 12.0 to 17.0% by weight. If the amount is less than 8.0% by weight, the mouth melting may be deteriorated, and if the amount is more than 17.0% by weight, the heat resistance retention may be deteriorated.

  In addition, the said SSS content, S2U content, and SU2 content can be measured based on the reference | standard fats-and-oils analysis test method 2.4.6.2-2013.

  The ratio of SSU content to SUS content in the whole fat and oil contained in the water-in-oil type fat and oil composition for filling of the present invention: SSU / SUS (weight ratio) is preferably 1.0 to 3.0, more preferably Preferably it is 1.5-2.5, More preferably, it is 1.8-2.2. If the ratio is smaller than 1.0, the ratio of SUS is relatively large, and coarse crystals are easily formed, and β-type crystals are easily formed, which may result in deterioration of the creaming property and the spreadability. On the other hand, when the ratio is more than 3.0, the melting of the mouth may be deteriorated.

  The SSU / SUS (weight ratio) can be analyzed with a silver nitrate column using HPLC. The analysis conditions can be measured according to the conditions described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".

Furthermore, C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ have a melting point of 33 to 40 ° C., thereby contributing to good mouth melting and further having a high crystallization rate, so that fine crystals are formed during kneading, It is preferable to be included more from the viewpoint of contributing to good creaming property. However, if it is too much, the spreadability particularly at low temperatures is impaired. From this point of view, the total amount of C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ is 7.0 to 20.5% by weight in the whole oil contained in the water-in-oil oil composition for filling Is more preferably 8.0 to 18.0% by weight, and still more preferably 9.0 to 15.0% by weight. If it is less than 7.0% by weight, mouth melting and creaming properties may be deteriorated, and if it is more than 20.5% by weight, spreadability particularly at low temperatures may be deteriorated.

The total amount of the C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ can be measured in accordance with the standard oil and fat analysis test method 2.4.6.1-2013, similarly to the SSS content.

  It is preferable that SFC (solid fat content) of 20 degreeC of fats and oils contained in the water-in-oil type fat and oil composition for filling of this invention is 9.0 to 26.0%, More preferably, 11.0-20 It is preferably 0.1%, more preferably 11.0-15.0%. If the amount is less than 9.0%, the heat resistance retention property may be deteriorated, and if it is more than 26.0%, the mouth melting or the spreadability may be deteriorated.

  The difference between the SFC of 20 ° C. of the fat and oil and the SFC of 30 ° C. of the fat and oil is preferably 3.5 to 18.0%, more preferably 6.0 to 13.0%, still more preferably 6.0 to 10.0%. If it is less than 3.5%, the mouth melting may be poor, and if it is more than 18.0%, the spreadability may be poor.

  The SFC can be measured by an NMR method at 20 ° C. or 30 ° C. according to the method defined in the standard fat and oil analysis test method 2.2.9-2013.

  The water-in-oil type oil-in-oil composition for filling of the present invention is not particularly limited as to the raw material oil-and-fat as long as the oil-and-fat contained therein satisfies the above triglyceride composition and solid fat content. However, if the raw material fats and oils mentioned below are mix | blended, acquisition of raw material fats and oils is easy, and since the said triglyceride composition and solid fat content can be implement | achieved comparatively easily, it is preferable. According to one embodiment of the present invention, for example, the fat and oil in the water-in-oil type fat and oil composition for filling according to the present invention comprises 30 to 70% by weight of transesterified oil of palm based fat and oil, Can be produced by blending 10 to 50% by weight as the raw material fat and oil. The transesterified oil of palm oil and fat contains a relatively large amount of SSU, and by blending this, it can greatly contribute to the improvement of the heat resistant holding property, the creaming property and the spreadability. In addition, lauric fats and oils such as palm kernel oil and / or coconut oil have sharp melting characteristics, and their blending can significantly contribute to the improvement of mouth melting.

  The palm fat is not particularly limited as long as it is fat derived from palm oil, for example, palm oil; palm stearin, palm middle melting point, palm olein, palm double olein, palm super olein, palm top olein, palm hard Examples thereof include palm fractionated oils such as stearin; extremely hardened palm oils and the like. Of these, palm stearin is preferred.

  The transesterified oil of palm based fat and oil may be a fractionated oil of the transesterified oil. In particular, since it is easy to adjust to the triglyceride composition, a fractionated liquid portion of transesterified oil of palm oil and fat is preferable, and among these, a fractionated liquid portion of transesterified oil of palm stearin is more preferable.

  The fractionated liquid portion of the transesterified oil of palm-based oil and fat means a liquid portion obtained by removing the solid portion after random transesterification of palm-based oil and fat. The entire liquid part obtained contains 2 to 13% by weight of SSS, 34 to 54% by weight of SSU and SUS in total, and a weight ratio of (total content of SSU and SUS) / (SSS content) It is preferable that the weight ratio of 4 to 20 and (SSU content) / (SUS content) is 1 or more. When the triglyceride composition of the fractionated liquid portion of transesterified oil of palm-based oil and fat is within the above range, the water-in-oil-in-oil oil composition for filling of the present invention is easily obtained by mixing with laurin oil and fat. Can.

  In order to make the triglyceride composition of the fractionated liquid portion of the transesterified oil of palm-based fat and oil into the above range, it is preferable to first set the iodine value of the palm-based fat and oil to be subjected to transesterification to 30 to 58. When the palm based fat and oil to be subjected to the transesterification is palm oil, palm stearin, a palm middle melting portion, palm olein or the like, the palm based fat and oil can be directly subjected to the transesterification. On the other hand, when the palm oil fat to be subjected to the transesterification is palm oil fat having an iodine value of less than 30 or more than 58, such as palm double olein, palm super olein, palm top olein, palm hard stearin, etc. After mixing palm-type fats and oils and adjusting an iodine value to the range of 30-58, it can use for transesterification. Moreover, you may use for transesterification, after mixing the hardened oil and transesterified oil of these palm oil fats and adjusting an iodine value to 30-58.

  The palm fats and oils having an iodine value of 30 to 58 may be transesterified according to a conventional method. As the catalyst used for the transesterification, any catalyst that can be used for food applications can be used regardless of its type, and examples include sodium methylate, lipase and the like. As lipases, lipases which are usually used for transesterification of triglycerides can be used without particular limitation, but when transesterification of palm oil, in order to reduce SUS of symmetrical triglyceride, it is added to position 1 and 3 Lipases having transesterification activity also at the 2-position are preferred. Specifically, lipases derived from the genus Thermomyces and lipases derived from the genus Alcaligenes can be mentioned.

  After transesterification of the palm-based oil and fat having an iodine value of 30 to 58, the oil may be separated using a separation method generally applied to edible oil and fat. That is, after temperature-regulating stirring of transesterified oil of palm based fat and oil to precipitate crystals, the fat and oil can be introduced into a pressurized squeeze device and squeezed to obtain a liquid portion. In particular, the temperature is adjusted while stirring the temperature of a random transesterified oil of palm based fat and oil at a temperature 2 to 14 ° C. lower than the melting point of the transesterified oil for 5 to 48 hours to precipitate crystals, and the fat and oil is compressed using a pressing device It is preferable to introduce it and to squeeze at 0.5 to 5 MPa while maintaining the above temperature to obtain a liquid part having an iodine value of 35 to 62. The iodine value of the liquid portion is more preferably 37 to 58, and still more preferably 40 to 55. When the iodine value is in the above range, it is easy to adjust the triglyceride composition of the fractionated liquid portion of the transesterified oil of palm oil and fat to the above range. The iodine value can be measured in accordance with the standard fat and oil analysis test method 2.3.4.1-2013.

  As said lauric-based fats and oils, at least 1 sort (s) chosen from palm kernel oil, coconut oil, those fractionated oils, and those hardened oils can be used.

  The water-in-oil type oil-in-oil composition for filling of the present invention is, for example, rapeseed oil, soybean oil, safflower oil, corn oil, rice oil, cottonseed oil, fish oil, in addition to the above-mentioned fats and oils. Shea butter, beef tallow, lard, milk fat, etc., and their fractionated oils, transesterified oil, extremely hardened oil, etc. can contain one or two or more kinds of fats and oils, and, besides the transesterified oil of the palm based fats and oils Can also be included.

  The water-in-oil type fat and oil composition for filling of the present invention can contain an emulsifier. The configuration of the specific emulsifying agent is not particularly limited, but from the viewpoint of achieving the effects of the present invention better, polyglycerin myristate, polyglycerin saturated fatty acid ester other than polyglycerin myristate ester and / or glycerin monosaturated fatty acid It is preferred to contain an ester, diglycerin monooleate and sucrose erucic acid ester.

  The content of the polyglycerin myristate is preferably 0.05 to 1.0% by weight, more preferably 0.1 to 0.5% by weight, and still more preferably 0.15 to 0.3% by weight It is. When it is 0.05% by weight or more, the mouth melting becomes better, and when it is 1.0% by weight or less, the heat resistance retention property becomes better.

  The content of the polyglycerin saturated fatty acid ester other than the polyglycerin myristate ester and / or the glycerin monosaturated fatty acid ester is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.35% by weight More preferably, it is 0.08 to 0.3% by weight. When the content is 0.01% by weight or more, the heat resistance retention property is further improved, and when the content is 0.5% by weight or less, the mouth melting is further improved.

  The content of the diglycerin monooleate is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.4% by weight, and still more preferably 0.08 to 0.3% by weight. is there. If it is 0.01% by weight or more, the creaming property is better, and if it is 0.5% by weight or less, the offensive taste due to this can be avoided.

  The content of the sucrose erucic acid ester is preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.4% by weight, and still more preferably 0.08 to 0.2% by weight It is. If it is 0.01% by weight or more, the creaming property is better, and if it is 0.5% by weight or less, the offensive taste due to this can be avoided.

  Moreover, the water-in-oil type oil-in-water composition for fillings of this invention can further contain emulsifiers other than the above in the range which does not impair the effect of this invention as needed. As such an emulsifier, lecithin, sorbitan fatty acid ester etc. can be mentioned, for example.

  The water-in-oil type oil-in-oil composition for filling of the present invention can be generally added to the water-in-oil type oil-in-water composition for filling as needed within the range not to inhibit the effects of the present invention. It can contain the components used. As such components, for example, flavoring materials, perfumes, colorants, antioxidants and the like can be mentioned.

  Examples of the flavor material include dairy products, sugars, flavor extracts, and other materials having taste. Examples of the dairy products include whole milk powder, skimmed milk powder, condensed milk powder, a heat-treated or enzyme-treated product of milk fat, milk, sweetened condensed milk, fermented milk, fresh cream, cheese and the like. As said flavor extract, a kelp extract, a fermented seasoning, etc. can be mentioned. Examples of raw materials having the above-mentioned taste include egg yolks, whole eggs, coffee, cacao raw materials, matcha green tea, green tea, green tea, salmon, fruit juice, pulp, vegetable paste, powdered vegetables and the like.

  Examples of the flavor include milk flavor and butter flavor.

  As said coloring agent, (beta) -carotene, Annato pigment etc. can be mentioned.

  Examples of the antioxidant include tocopherol, tocotrienol, rosemary extract, tea extract, licorice extract and the like.

  The production example of the water-in-oil type fat and oil composition for filling of the present invention is illustrated below. Oil-soluble raw materials such as emulsifiers, colorants, antioxidants and the like are mixed with fats and oils, if necessary, and the mixture is heated to 60 to 75 ° C. while being stirred to prepare an oil phase. Moreover, water-soluble raw materials, such as a taste material, are added with respect to water as needed, and it heats and sterilizes until it becomes 60-75 degreeC, and prepares a water phase. Then, the aqueous phase is added thereto while stirring the oil phase, and after emulsification, the mixture is rapidly cooled and kneaded to obtain the water-in-oil oil-in-oil composition for filling of the present invention.

  The water-in-oil type fat and oil composition for filling of the present invention can be used as a filling as it is. Moreover, in order to strengthen flavor and color, what added the flavoring material, the fragrance | flavor, the coloring agent, and the milk fat to the said water-in-oil type oil-fat composition for fillings can be used as a filling. As the taste material, the fragrance and the colorant to be combined, the above-mentioned taste material, the fragrance and the colorant can be used. Further, in this case, the content of the water-in-oil oil-in-oil composition for filling of the present invention with respect to the entire filling can be appropriately determined according to the purpose, but as an example, 40 to 80% by weight is preferable . When the flavoring material, the flavor, the coloring agent and the milk fat are post-matched, the flavoring material, the flavor, the coloring agent and the milk fat can be dissolved or dispersed in water or oil and then post-matched.

  The filling of the present invention can be widely used as a processed fat and oil product such as butter cream, sand cream and margarine. For example, it can be used as a butter cream having a sweet taste, a raw edible margarine having a salty taste, a cream to which flavoring ingredients such as fruits are added, and the like. In addition, these processed fat and oil products can be widely used as fillings for foods such as confectionery bread, bread, danish, shoes, doughnuts, cakes, cookies, hard biscuits, breads such as waffles and scones, and confectionery products.

  The water-in-oil type oil-in-oil composition for filling of the present invention has good heat resistance holding properties, so that it can maintain excellent shape retention without losing its shape even at high temperatures such as summer season, for example. .

  Moreover, since the oil-fat composition for fillings of this invention has favorable creaming property, the cream of low specific gravity can be easily produced from the said composition.

  Furthermore, since the oil composition for filling of the present invention has good spreadability, it can be easily applied to bread dough and the like.

  EXAMPLES The present invention will be more specifically described by way of the following examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are based on weight.

<Measurement of trans fatty acid content>
The measurement of the trans-fatty acid content with respect to the whole constituent fatty acid of the oil and fat contained in the water-in-oil type oil-and-fat composition for filling in Examples and Comparative Examples was performed according to AOCS Ce 1f-96.

<Measurement of SSS Content, S2U Content, SU2 Content>
The SSS content, S2U content, and SU2 content of the water-in-oil type oil-in-water composition for filling in the examples and comparative examples were measured at high speed according to the standard oil and fat analysis test method 2.4.6.2-2013. It was carried out by liquid chromatography.

<Measurement of SSU / SUS (weight ratio)>
The measurement of SSU / SUS (weight ratio) in the whole fats and oils of the water-in-oil type fat and oil composition for filling in an Example and a comparative example was performed by a silver nitrate column using HPLC. The analysis conditions were based on the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".

<Measurement of Total Amount of C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ >
The total measurement of the amount of C ₁₂ C ₁₂ C ₁₂ and _C 12 _C 12 _{C 14} was performed by gas chromatography in accordance with the standards fats analyzing test method 2.4.6.1-2013.

<Measurement of SFC (solid fat content)>
Measurement of SFC of the fats and oils of the water-in-oil type fat and oil composition for filling in Examples and Comparative Examples is carried out by NMR at 20 ° C. or 30 ° C. according to the method defined in Standard Fats and Oil Analysis Test Method 2.2.9-2013. It went by law.

<Measurement of iodine number>
The measurement of the iodine value in an Example and a comparative example was performed in accordance with Japan Oil Chemistry Association establishment, the reference | standard fats-and-oils analysis test method 2.3.4.1-2013.

<Evaluation of melting in the mouth>
Water-in-oil type oil and fat compositions for filling obtained in Examples and Comparative Examples are divided into 20 g portions into poly cups, temperature-controlled in a thermostat at 20 ° C. for 3 hours, and eaten as they are by 10 trained panelists. The sensory evaluation was carried out according to the following criteria, and their average score was taken as the evaluation value.
5 points: very good mouth melting 4 points: very good mouth melting 3 points: good mouth melting 2 points: bad mouth melting 1 point: very poor mouth melting

<Evaluation of heat resistant formability>
The water-in-oil type oil-in-oil composition for filling obtained in Examples and Comparative Examples is divided into 10 g portions into poly cups, and the state after temperature control in a 35 ° C. thermostatic chamber for 6 hours is visually observed. It evaluated by.
5 points: extremely resistant to heat retention 4 points: extremely resistant to heat retention, no sag 3 points: resistant to heat retention, almost no drip 2 points: inferior in heat retention, slightly Sag occurs 1 point: There is no heat resistance holding property, sagging occurs

<Evaluation of creaming property>
The water-in-oil type oil-in-oil composition for filling obtained in Examples and Comparative Examples is temperature-controlled at 20 ° C. by 300 g each and creamed at a medium speed (rotation speed 120 rpm) using a whipper with a table mixer It evaluated by.
5 points: The time required to reach the specific gravity 0.65 is extremely good in less than 4 minutes 4 points: the specific gravity 0.65 can be made in 4 minutes or more and less than 7 minutes very good 3 points: 7 minutes or more 10 minutes Less than specific gravity 0.65 can be good 2 points: It takes 10 minutes or more to reach specific gravity 0.65, slightly defective 1 point: specific gravity does not reach 0.65 bad

<Evaluation of spreadability>
100 g of water-in-oil oil composition for filling, which has a specific gravity of 0.65, was adjusted to 20 ° C. by creaming evaluation, and applied to sponge cloth, and the spread property (easiness of application) at that time was Evaluated on the basis of
5 points: extremely spreadable 4 points: extremely spreadable and easy to apply 3 points: spreadable 2 points: poor spreadability and difficult to apply 1 point: no spreadability

(Production Example 1) Preparation of fractionated liquid portion of transesterified fat and oil of palm-based fat and oil 100 parts by weight of deacidified palm stearin (iodine value 35) is heated to 90 ° C. under a reduced pressure of 500 Pa and 0.2 parts by weight Sodium methylate was added and stirred for 30 minutes for random transesterification. After washing with water, 2 parts by weight of white clay was added at 90 ° C. under a reduced pressure of 500 Pa to remove color. The oil and fat after decolorization was completely dissolved by heating to 70 ° C. and crystallized for 24 hours while stirring at 46 ° C. After crystallization, filter pressing was performed at 3 MPa to obtain a liquid portion. The obtained liquid portion was deodorized under the conditions of 240 ° C. and 200 Pa for 1 hour to obtain a fractionated liquid portion of transesterification fat of palm-based fat and oil having an iodine value of 43.

Example 1
The fractionated liquid portion of the transesterified fat of the palm based fat and oil prepared in Production Example 1 was mixed in the blended oil by 55% by weight, 25% by weight of palm kernel oil and 20% by weight of rapeseed oil to prepare a blended oil. 0.15% by weight of polyglycerin myristate ester, 0.15% by weight of glycerin monosaturated fatty acid ester, 0.15% by weight of diglycerin monooleate, 0.15% by weight sucrose erucic acid ester with respect to 82% by weight of this blended oil % And lecithin 0.15% by weight were dissolved to obtain an oil phase. 1.5% by weight of milk powder and 0.13% by weight of milk extract powder were added to the water phase, and the amount of water was adjusted so that the whole became 100%. Add the water phase to the oil phase, stir with a stirrer to emulsify into a water-in-oil type, plate sanitize at 83 ° C, quench rapidly with a quenching and kneading device, and blend, water-in-oil fat composition for filling I got Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 1.

(Example 2)
According to the composition shown in Table 1, the blending amounts of the transesterified fats and oils of palm oil and fat, palm kernel oil and rapeseed oil are changed, and polyglycerin myristate, glycerin monosaturated fatty acid ester, diglycerin monooleate, And a water-in-oil type fat and oil composition for filling was obtained in the same manner as Example 1, except that sucrose erucic acid ester was not added. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 1.

(Examples 3 and 5)
A water-in-oil oil-in-oil composition for filling is obtained in the same manner as in Example 1 except that the fractionated liquid portion of transesterified fat and oil of palm oil and fat and the blending amount of palm kernel oil are changed according to the composition shown in Table 1. The Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 1.

(Example 4 and Comparative Examples 1 to 3)
Water-in-oil type fat and oil composition for filling in the same manner as in Example 1 except that the blending amounts of transesterified fats and oils of palm based fat and oil, palm kernel oil and rapeseed oil are changed according to the composition shown in Table 1 I got a thing. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 1.

  The water-in-oil type oil-in-oil composition for filling of Example 1 was extremely good in all of mouth melting, heat retention property, creaming property, and spread property. The water-in-oil type oil-in-oil composition for filling of Example 2 was very good in mouth melting, heat retention, spreadability, and creaming property. The water-in-oil type oil-in-oil composition for filling of Example 3 had extremely good mouth melting, very good creaming properties and spreadability, and also good heat retention characteristics. The water-in-oil type oil and fat compositions for filling of Examples 4 and 5 had very good heat retention, spreadability, and very good mouth melting and creaming properties.

  On the other hand, the water-in-oil type oil-in-oil composition for filling of Comparative Example 1 had very good mouth melting, very good spreadability and good creaming properties, but poor heat retention. The water-in-oil type oil-in-oil composition for filling of Comparative Example 2 had very good heat holding property and good spreadability, but had poor mouth melting and creaming properties. The water-in-oil type oil-in-oil composition for filling of Comparative Example 3 had very good mouth melting, very good creaming properties, and good spread properties, but had poor heat retention properties.

(Example 6)
Similar to Example 1, except that the blending amounts of the transesterified fats and oils of palm oil and fat, palm kernel oil and rapeseed oil are changed according to the formulations shown in Table 2, and palm oil is added to the oil phase. Thus, a water-in-oil oil composition for filling was obtained. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 2.

(Examples 7 and 8)
Water-in-oil type fat and oil composition for filling in the same manner as in Example 1 except that the blending amounts of the transesterified fat and oil of palm based fat and oil, palm kernel oil and rapeseed oil are changed according to the blending shown in Table 2. I got a thing. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 2.

(Example 9)
Example 1 except that according to the composition shown in Table 2, the blending amounts of transesterified fats of palm based fats and oils, palm kernel oil and rapeseed oil were changed, and extremely hardened palm oil was added to the oil phase In the same manner as in the above, a water-in-oil oil composition for filling was obtained. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 2.

(Comparative example 4)
According to the composition shown in Table 2, while adding the palm kernel oil and rapeseed oil blending amounts without adding the fractionated liquid portion of transesterified fat of palm based fat and oil, Example except adding palm oil to the oil phase In the same manner as in 1, a water-in-oil oil composition for filling was obtained. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 2.

(Comparative example 5)
According to the composition shown in Table 2, in the same manner as in Example 1, except that the fractionated liquid portion of transesterified fat of palm oil and fat and the blending amount of palm kernel oil were changed and the rapeseed oil was not added A water-type oil and fat composition was obtained. Each evaluation was performed about the obtained water-in-oil type oil-fat composition for fillings, and the result was described in Table 2.

  The water-in-oil type oil-in-oil composition for filling of Example 6 had very good heat holding property, very good mouth melting, and good creaming and spread properties. The water-in-oil type oil-in-oil composition for filling of Example 7 was very good in mouth melting and spreadability, and also very good in heat retention and creaming properties. The water-in-oil type oil-in-oil composition for filling of Example 8 had very good heat retention property, very good mouth melting and creaming properties, and good spread. The water-in-oil type oil-in-oil composition for filling of Example 9 had very good heat holding property, creaming property, spreadability, and good mouth melting.

  On the other hand, the water-in-oil type oil-in-oil composition for filling of Comparative Example 4 had very good mouth melting and good heat holding properties, but poor creaming properties and spread properties. The water-in-oil type oil-in-oil composition for filling of Comparative Example 5 had very good heat retention, but had poor mouth melting, creaming properties, and spread properties.

Claims (9)

It is a water-in-oil type oil and fat composition for fillings containing 60 to 90% by weight of oil and fat and 10 to 40% by weight of water in the whole oil and fat composition,
The content of trans-fatty acid is 5% by weight or less in the total constituent fatty acid of the oil and fat, 3.5 to 6.5% by weight of SSS in the whole oil and fat, 13.0 to 34.0% by weight of S2U, and 8 for SU2 .0 to 17.0% by weight, C ₁₂ C ₁₂ C ₁₂ and C ₁₂ C ₁₂ C ₁₄ in total containing 7.0 to 20.5% by weight, and SSU / SUS (weight ratio) is 1.0 to 3 .0,
Water-in-oil type fat and oil composition for fillings whose 20 degreeC SFC (solid fat content) of the said fats and oils is 9.0 to 26.0%.
S: saturated fatty acid having 16 or more carbon atoms U: triglyceride having unsaturated fatty acid having 16 or more carbon atoms SSS: 3 molecules bonded S2U: triglyceride having 2 molecules of S, 1 molecule of U bonded SU2: S Triglycerides in which 1 molecule, 2 U molecules are bound: SSU: 1 and 2 or S in the 2 and 3 positions, and triglycerides in which U is bound to 1 and 3 positions SUS: 1 and 3 positions In which S is a triglyceride in which U is bound in the 2 position, C ₁₂ C ₁₂ C ₁₂ : 1 position, in which the lauric acid is bound in the 2 and 3 positions and in which the triglyceride C ₁₂ C ₁₂ C _{14 is} 1 and 2 position Or triglycerides with lauric acid in position 2 and 3 and myristic acid in position 1 or 3   The water-in-oil for filling according to claim 1, wherein a difference between a 20 ° C SFC of fat and oil contained in the filling water-in-oil fat and oil composition and a 30 ° C SFC of the fat and oil is 3.5 to 18.0%. Fat composition.   The water-in-oil type fat and oil composition for filling according to claim 1 or 2, wherein S2U / SSS (weight ratio) in the whole fats and oils is 3.5 to 7.0.   The oil-in-water type fat and oil for filling according to any one of claims 1 to 3, wherein 30 to 70% by weight of transesterified oil of palm oil and fat and 10 to 50% by weight lauric oil and fat are contained in the whole oil. Composition.   The oil-in-water oil-in-oil composition for filling according to claim 4, wherein the transesterified oil of palm-based oil and fat is a fractionated liquid portion of transesterified oil of palm-based oil and fat and having an iodine value of 35 to 62. object.   0.05 to 1.0% by weight of polyglycerin myristate ester, polyglycerin saturated fatty acid ester other than polyglycerin myristate ester, and / or glycerin monosaturated fatty acid ester 0.01% by weight in the whole water-in-oil oil composition for filling 6. A filling according to any of claims 1 to 5 comprising ~ 0.5 wt%, 0.01 to 0.5 wt% diglycerin monooleate and 0.01 to 0.5 wt% sucrose erucic acid ester. Water-in-oil-type fat and oil composition.   A filling containing the water-in-oil oil composition for filling according to any one of claims 1 to 6.   The filling according to claim 7, wherein the content of the water-in-oil oil composition for filling is 40 to 80% by weight in the whole filling.   A food comprising the filling according to claim 7 or 8.