JP2019149988A - Water-in-oil-type emulsified oil and fat composition for butter cream - Google Patents

Abstract

To provide an oil and fat composition for butter cream having good plasticity and whippability without containing trans fatty acid, and having good mouth melting and shape retention property as a butter cream.SOLUTION: There is provided a water-in-oil-type emulsified oil and fat composition for butter cream containing following oil and fat (A) and oil and fat (B) with content of the oil and fat (A) of 25 to 70 mass% and content of the oil and fat (B) of 5 to 30 mass%. Oil and fat (A): a transesterification oil and fat between lard or fractionated lard and oil and fat containing aliphatic fatty acid with 22 carbon atoms as constituent fatty acid. Oil and fat (B): a medium melting point part obtained by fractionating palm oil.SELECTED DRAWING: None

Description

  The present invention relates to a water-in-oil emulsified oil / fat composition for butter cream that is suitably used for filling, topping, and sand applications, and a butter cream made from the same.

  Butter cream is an anhydrous cream or a water-in-oil cream and is used for filling, topping and sanding of cookies, biscuits, butter cakes and the like. For example, an anhydrous butter cream manufactured by mixing and stirring powdered sugar, a taste component and the like with a shortening-type oil and fat composition as a raw material is used for sand applications in biscuits, gourds and the like. Also, for filling, topping and sanding of breads and cakes, butter cream manufactured by mixing and stirring syrup, flavoring ingredients, etc. is used as a raw material for shortening or margarine. Yes.

The performance required for the oil and fat composition used when producing these butter creams is to mix and stir the flavor components and the like in the oil and fat composition, and then whip and retain the shape. However, plasticity having an appropriate hardness is required. In addition, plasticity and whipability in a wide temperature range corresponding to the season are required. Moreover, in the butter cream manufactured using the oil-and-fat composition, favorable food texture, such as a mouthfeel and a melt in a mouth, is calculated | required.
Until now, partially hardened oils (partially hydrogenated oils) of various animal and vegetable oils and fats have been widely used as raw materials for oil and fat compositions that require such performance. These partially hardened oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. Depending on the crystal characteristics of the trans fatty acids, the fat and oil composition for butter cream such as plasticity, whipping properties and good meltability in the mouth. The required function is obtained.

  Trans fatty acids are hardly present in natural fats and oils, and are contained only in less than 10% by mass in ruminant-derived fats and oils. In recent studies, it has been reported that this trans fatty acid increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. Thus, since there is a concern that excessive intake of trans fatty acid may adversely affect health, it is preferable to reduce the content of trans fatty acid in fats and oils. In Denmark, trans fatty acids in fats and oils have been used in domestic foods since 2004. There is a restriction that the content must be 2% by mass or less. Therefore, the content of trans fatty acid in the fat or oil composition for butter cream is targeted to be 2% by mass or less.

  As an oil and fat composition that replaces an oil and fat composition for butter cream using a partially hardened oil containing a trans fatty acid, an oil and fat composition using lauric oil and fat (Patent Document 1), a transesterified oil of palm oil and liquid oil And oil composition (Patent Document 2) using PMF (medium melting point part) in combination, and an oil and fat composition (Patent Document 3) using transesterified oil of fat and oil containing lard oil and erucic acid.

In the oil and fat composition described in Patent Document 1, a saturated fatty acid having 14 or less carbon atoms, that is, a lauric oil and fat is blended in a large amount in order to obtain whipability. However, since lauric fats and oils are easily hydrolyzed, storage stability is poor. Moreover, compared with the case where the partially hardened oil containing trans fatty acid was used, there existed a problem that sufficient whipping property was not obtained.
In Patent Document 2, a triacylglycerol (PPO) in which palmitic acid is bonded to positions 1 and 3 and 2 of triacylglycerol and oleic acid is bonded to position 1 or 3 in which palmitic acid is not bonded is a main component. An oil and fat composition using PMF as an oil and fat mainly composed of triacylglycerol (POP) in which palmitic acid is bonded to the 1st and 3rd positions of the transacyl oil and triacylglycerol and oleic acid is bonded to the 2nd position is described. Yes. However, when blended mainly with palm-based fats and oils in margarine or shortening, especially when PMF containing a large amount of POP is used, grain is generated during storage due to the slow crystallization rate of POP and the tendency to produce coarse crystals. Or the problem of becoming harder with time.

  The oil / fat composition described in Patent Document 3 uses an oil / fat obtained by transesterification of lard, fractionated lard, and oil / fat containing a large amount of behenic acid. However, although sufficient whipability can be obtained as compared with partially hardened oil, dissolution in the mouth is insufficient due to the influence of trisaturated triacylglycerol produced by the transesterified oil.

Japanese Patent Laid-Open No. 2005-60614 JP 2013-150625 A JP-A-11-289976

As described above, good plasticity, whipping properties, good meltability and shape retention when producing butter cream are required for the fat and oil composition for butter cream, and when partially cured oil containing trans fatty acid is used, An oil and fat composition satisfying all these physical properties has been realized. However, an oil / fat composition for butter cream showing excellent performance in these physical properties has not yet been provided.
An object of the present invention is to provide an oil / fat composition for butter cream which does not contain trans fatty acid, has good plasticity and whipping properties, and has good mouth melting and shape retention properties as a butter cream.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has paid attention to the presence of fats and oils containing a fatty acid having 22 carbon atoms, transesterified fats and oils of these fats and lard-based fats and oils, and a melting point part ( The inventors have found that an oil and fat composition containing a specific amount of both (PMF) solves the above-mentioned problems, and has completed the present invention.
That is, the present invention includes the following [1] to [4].

[1] For butter cream containing the following fats and oils (A) and fats and oils (B), wherein the content of fats and oils (A) is 25 to 70% by mass and the content of fats and oils (B) is 5 to 30% by mass Water-in-oil type emulsified fat composition.
Fats and oils (A): Transesterified fats and oils of lard or fractionated lard and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids (B): Middle melting point part obtained by fractionating palm oil [2] Fats and oils (A) The water-in-oil emulsified oil / fat composition for butter cream according to [1] above, wherein the content ratio of the saturated fatty acid having 22 carbon atoms in the constituent fatty acid is 2 to 15% by mass.
[3] The water-in-oil emulsified oil / fat composition for butter cream according to [1] or [2] above, containing 20 to 70% by mass of edible fat / oil (C) substantially free of trans fatty acid and lauric acid .
[4] A butter cream containing 30 to 90% by mass of the water-in-oil emulsified fat / oil composition for butter cream according to any one of [1] to [3].

According to the present invention, although it is an oil and fat composition with a low content of trans fatty acid, it is excellent in plasticity and whipping properties, does not cause a bad state during storage, and has good mouth melt of the produced butter cream, It is possible to provide a water-in-oil type emulsified fat with shape retention.
Since the water-in-oil emulsified fats and oils for butter cream of the present invention have the above-described excellent properties, various variations of water-in-oil emulsified fats and oils for butter cream can be produced alone or under the addition of other fats and oils. Rich in versatility.

The water-in-oil emulsified fat / oil for butter cream of the present invention contains the following fat / oil (A) and fat / oil (B).
Fats and oils (A): Lard or fractionated lard and transesterified fats and oils and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids (B): Middle melting point part obtained by fractionating palm oil

(Oil and fat (A))
The fat (A) used in the present invention is a base fat component of a water-in-oil emulsified fat composition for butter cream, improves the whipping property of the water-in-oil emulsified fat composition, and is obtained by adding the fat (B). It is a component that prevents the generation of grains during storage and hardening over time, and maintains the function of the fat (B) that makes the butter cream produced melt well.

The fats and oils (A) used in the present invention are fats and oils obtained by transesterification of lard or fractionated lard and fats and oils containing 22 fatty acids.
The lard used for the transesterification is not particularly limited, and may be obtained from any part of the pig. Moreover, as the fraction lard, various fraction oils obtained by fractionating these lards into a high melting point crystal part or a low melting point liquid part can be used. In the present invention, one kind of the lard may be used, two or more kinds may be used in combination, one kind of sorting lard may be used, or two or more kinds may be used in combination. Alternatively, one or more lards and one or more lards may be used in combination.

On the other hand, fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids are not particularly limited. For example, oil rapeseed oil containing high percentage of unsaturated fatty acids having 22 carbon atoms, sardine, mackerel, saury, herring, An extremely hydrogenated oil obtained by completely hydrogenating fish oil such as anchovies, tuna and bonito can be preferably mentioned. In the present invention, these fats and oils may be used alone or in combination of two or more.
The saturated fatty acid having 22 carbon atoms, that is, behenic acid is obtained by completely hydrogenating an unsaturated fatty acid having 22 carbon atoms, for example, erucic acid which is a monounsaturated fatty acid having 22 carbon atoms.

  In the present invention, these fats and oils are added to the lard or the fraction lard and subjected to a transesterification reaction, and can be performed according to a conventional method. This transesterification may be either random transesterification or regiospecific transesterification. Either a method using an alkali catalyst such as sodium methylate as a catalyst or a method using an enzyme catalyst such as a lipase preparation may be used. It is advantageous to appropriately select the amount of oil used so that the melting point of the oil obtained by transesterification is in the range of 30 to 50 ° C. In this way, a transesterified fat and oil substantially free of trans fatty acids is obtained. In the present invention, the transesterified oil / fat is particularly excellent in that the content ratio of the saturated fatty acid having 22 carbon atoms in the constituent fatty acid is preferably 2 to 15% by mass, more preferably 4 to 10% by mass. It has a function. Therefore, what is necessary is just to use the fats and oils which contain a C22 saturated fatty acid as a constituent fatty acid so that content of this saturated fatty acid may become the said range. If content of the said C22 saturated fatty acid in transesterified fats and oils exists in this range, the quality improvement effect will fully be exhibited and the melt of margarine and shortening using this fats and oils will be kept favorable.

(Oil and fat (B))
The fat (B) used in the present invention is a component that improves the melting of the butter cream of the present invention without losing the whipping property and plasticity even when added to the fat (A).
The fat (B) used in the invention is a medium melting point part (palm mid fraction, hereinafter referred to as PMF) obtained by fractionating palm oil. Typical examples of the PMF include a soft palm mid fraction (hereinafter referred to as soft PMF) and a hard palm mid fraction (hereinafter referred to as hard PMF).
Soft PMF is a hard part obtained by further subjecting a soft part (sometimes referred to as palm olein) obtained by fractionating palm oil to an iodine value of about 40-50.
Hard PMF is a hard part obtained by fractionating soft PMF and has an iodine value of about 30-40.
In addition, in the water-in-oil emulsified oil / fat composition of the present invention, PMF that has been subjected to slight hydrogenation that lowers the iodine value by about 0.5 to 6 to the extent that trans fatty acids are not excessively generated can be suitably used. From the viewpoint of not using partially hardened oil, it is preferable to use PMF that is not subjected to hydrogenation.

(Water-in-oil emulsified oil / fat composition for butter cream)
The present invention is a water-in-oil emulsified oil / fat composition containing at least the oil / fat (A) and the oil / fat (B) described above. However, from a practical viewpoint, the fat (A) is contained in an amount of 25 to 70% by mass, preferably 30 to 50% by mass, more preferably 35 to 45% by mass, and the fat or oil (B) in an amount of 5 to 30% by mass, preferably It is preferable to contain 10-20 mass%. If the oil (A) is too much, the melting of the mouth deteriorates, and if it is too little, sufficient whipping properties cannot be maintained. Moreover, when there are too many fats and oils (B), generation | occurrence | production of a grain and hardening with time cannot be suppressed, and shape retention property will also fall. On the other hand, when there is too little oil and fat (B), a good mouth melt cannot be exhibited.
The content rate of fats and oils (A) and fats and oils (B) is a value computed from the value remove | excluding the content of water and an emulsifier from the water-in-oil type emulsified fat composition.

(Edible oil and fat substantially free of trans fatty acid and lauric acid (C))
The present invention is a water-in-oil emulsified oil / fat composition containing at least the above-described oil / fat (A) and oil / fat (B) in the above-mentioned blending amount. That is, it may be composed only of these two types of fats and oils, and may be a mixture of the fats and oils and edible fats and oils (C) substantially free of trans fatty acids and lauric acid, Usually, when manufacturing a water-in-oil emulsified oil and fat composition such as margarine, the above mixture may be used. Here, as edible fats and oils (C) substantially free of trans fatty acid and lauric acid, natural animal and vegetable fats and oils excluding lauric fats and oils, such as palm oil, palm stearin, beef tallow, lard, and these which are solid at room temperature Soybean oil, rapeseed oil, rice bran oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cottonseed oil, fish oil, etc. The fats and oils which completely hydrogenated animal and vegetable fats and oils can be mentioned. These edible fats and oils (C) substantially free of trans fatty acid and lauric acid may be used singly or in combination of two or more.
The phrase “substantially free of trans fatty acid” means that the trans fatty acid in the fat is 2% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.
The phrase “substantially free of lauric acid” means that the lauric acid in the fat is 2% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.

These edible fats and oils (C) substantially free of trans fatty acid and lauric acid are as a sum of fats and oils substantially free of trans fatty acid and lauric acid in the water-in-oil emulsified fat composition for butter cream. Alternatively, the total content of fats and oils substantially free of trans fatty acid and lauric acid is preferably 20 to 70% by mass, more preferably 35 to 65% by mass, and still more preferably 40 to 60% by mass. By being in this range, the effect of using the oil (A) and the oil (B) in combination is exhibited without being impaired.
The content of the edible fat / oil (C) substantially free of trans fatty acid and lauric acid is a value calculated from a value obtained by removing the water and emulsifier contents from the water-in-oil emulsified fat composition.

The water-in-oil emulsified oil / fat composition for butter cream of the present invention preferably contains substantially no trans fatty acid and lauric acid.
The phrase “substantially free of trans fatty acid” means that the trans fatty acid in the oil or fat composition is 2% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.
“Substantially free of lauric acid” means that the lauric acid in the oil or fat composition is 2% by mass or less, preferably 1% by mass or less, more preferably 0.5% by mass or less.

  In addition, when producing a water-in-oil emulsified oil / fat composition using the plastic oil / fat of the present invention, other raw materials generally used in edible oil / fat products, for example, glycerin fatty acid esters, propylene, are used as desired. Glycolic fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, emulsifiers such as phospholipids, tocopherols, L-ascorbic acid palmitic acid esters, antioxidants such as tea extracts, coloring agents such as carotene, skim milk powder, creams, etc. Emulsification stabilizers such as milk components, salt, acidulant, seasoning, fragrance, and polymerized phosphate, and thickening stabilizers can be used as appropriate.

When manufacturing the water-in-oil type emulsified oil-fat composition of this invention, there is no restriction | limiting in particular as a manufacturing method, A conventionally well-known method can be used. For example, it can be manufactured by the following manufacturing method.
In the case of an oil / fat composition in the form of margarine, first, an oil / fat component to be a continuous phase is dissolved by heating, and various emulsifiers are dissolved or dispersed therein. It can be obtained by adding water, quenching and kneading with a botator, a combinator, a perfector or the like, and further aging (tempering) in some cases. The aging temperature at this time can be appropriately selected depending on the oil composition, depending on the melting point of each crystal polymorph of the main solid fat of the mixed fat, simply the melting point of the mixed fat, SFC / SFI, and the like. The content of the aqueous phase is preferably 10 to 15 parts by mass in 100 parts by mass of the margarine oil composition. In addition, other oil-soluble additives such as tocopherols, fragrances, and coloring agents are added to the oil phase, and salt, powdered milk, concentrated milk, fragrances, flavoring ingredients, and other water-soluble additives are added to the aqueous phase. Can do.

  Examples of the emulsifier added when producing the water-in-oil emulsified oil / fat composition include glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and phospholipids. These emulsifiers can be used alone or in combination of two or more.

(Butter cream)
A butter cream can be manufactured by adding a water-soluble component, a taste component, etc. to the water-in-oil emulsified oil / fat composition for butter cream according to the present invention and foaming it.
Examples of water-soluble ingredients and taste ingredients include sugars and other crystalline sugars, liquid sugars such as syrup and syrup, dairy products such as milk powder and condensed milk, eggs such as powdered egg yolk, and cocoa powder such as cocoa powder. Although nuts, such as products, fruit jams, fruit juices, cheeses, peanut paste, can be mentioned, it is not specifically limited.

  The foaming of the butter cream is not particularly limited as long as it is a stirring / mixing device, and can be performed using, for example, a vertical mixer, a continuous whipping machine or the like.

  Moreover, when manufacturing a butter cream, it is preferable to contain the oil-fat composition for butter cream of this invention used as a raw material 30-90 mass parts in 100 mass parts of butter cream. When the amount is less than 30 parts by mass, the emulsified state of the butter cream is reversed, or the shape retention of the butter cream is deteriorated. Moreover, when more than 90 mass parts, a butter cream will become oily and a flavor will deteriorate easily.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Manufacture of fats and oils (A)]
In the present invention, as fats and oils (A), the following production examples A-1 to A-4 and a-1 to a-4 are produced by a chemical transesterification method using sodium methylate for mixed fats and oils having the following composition. did.
Production Example A-1
Lard; 95 parts by mass Hyelsin rapeseed extremely hardened oil; 5 parts by mass Production Example A-2
Lard; 90 parts by mass Hyelsin rapeseed extremely hardened oil; 10 parts by mass Production Example A-3
Lard fractionation oil low melting point fraction; 80 parts by mass Hyelsin rapeseed extremely hardened oil; 20 parts by mass Production Example A-4
Lard fractionated oil low melting point fraction; 70 parts by mass Hyelin rapeseed extremely hardened oil; 30 parts by mass Production Example a-1
Lard: 95 parts by mass Hyelsin rapeseed extremely hardened oil; 5 parts by mass However, transesterification not carried out Production Example a-2
95 parts by mass Rapeseed extremely hardened oil; 5 parts by mass Production Example a-3
Lard; 100 parts by mass Production Example a-4
Palm olein; 100 parts by mass

  As a result of analyzing the fatty acid composition of Production Examples A-1 to A-4 and a-1 to a-4 by the standard fat analysis method 2.4.2.1-1996, a saturated fatty acid having 22 carbon atoms was obtained. A-1 and a-1 are 2.4% by mass, A-2 is 4.8% by mass, A-3 is 9.6% by mass, A-4 is 14.4% by mass, a-2 The content of ~ a-4 was less than 1% by mass.

[Preparation of fat (B) and the like]
In the present invention, the following B-1 and B-2 were used as the fat / oil (B), and the similar b-1 was used as the fat / oil (B).
Production Example B-1
Soft PMF (Iodine value 45)
Production Example B-2
Hard PMF (Iodine value 35)
Production Example b-1
Palm olein (Iodine number 56)

(Examples 1-23, Comparative Examples 1-15)
Tables 1 to 4 show the compositions of the components used in the examples and comparative examples. An emulsifier was dissolved in the mixed fat and oil, water was added, and the mixture was emulsified at 60 ° C., and then rapidly cooled and kneaded to obtain a water-in-oil type emulsified fat composition. Examples 1-8, 11-16, 20-21 and Comparative Examples 1-5, 9-15 are 20 ° C., Examples 9-10, 17-19, 22-23 and Comparative Examples 6-8 are 25 ° C. Then, after storage for 24 hours, after storage at 7 ° C. for 24 hours, the following performance evaluation was performed.

The performance evaluation was performed as follows.
(Grain suppression)
The manufactured water-in-oil emulsified oil / fat composition was stored at 7 ° C on the 30th day, and Examples 1-8, 11-16, 20-21 and Comparative Examples 1-5, 9-15 were in a 20 ° C constant temperature bath. In Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8, after 5 hours of temperature adjustment in a thermostatic bath at 25 ° C., 5 g was sampled from the vicinity and the inside of the oil and fat composition, and the oil and fat composition under sampling was sampled. The product was thinly stretched with a stainless steel spatula, and the occurrence of grains was visually confirmed and evaluated in the following three stages.
◎: No grain generation ○: The number of small grains is less than 10 ×: There are 10 or more small grains or large grains

(Inhibition of curing over time)
The manufactured water-in-oil emulsified oil / fat composition was filled into a container for hardness measurement, and Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5 and 9 to 15 were at 20 ° C. -10, 17-19, 22-23 and Comparative Examples 6-8 were stored at 25 ° C. for 24 hours and further at 7 ° C. for 24 hours, then Examples 1-8, 11-16, 20-21 and Comparative Examples 1 Nos. 5 and 9 to 15 are 10 ° C. constant temperature water baths, and Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 are immersed in a 15 ° C. constant temperature water bath for 24 hours. ) The hardness of margarine was measured at 1). Similarly Examples 1-8, 11-16, 20-21 and Comparative Examples 1-5, 9-15 are 20 degreeC, Examples 9-10, 17-19, 22-23 and Comparative Examples 6-8 are After storing at 25 ° C. for 24 hours, it was stored at 7 ° C. for 20 days, and Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5 and 9 to 15 were in a constant temperature water bath at 10 ° C. Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 were immersed in a constant temperature water bath at 15 ° C. for 24 hours, and the hardness was similarly measured (hardness 2).
The evaluation was made according to the following three levels according to the numerical value represented by (hardness 2) / (hardness 1).
◎: Less than 1.5 ○: 1.5 or more and less than 2.0 ×: 2.0 or more

(Whipped)
The water-in-oil type emulsified oil / fat composition produced was prepared at 15 ° C. for Examples 1-8, 11-16, 20-21 and Comparative Examples 1-5, 9-15, Examples 9-10, 17-19, 22-22. In No. 23 and Comparative Examples 6 to 8, after adjusting the temperature to 20 ° C., 500 g was weighed and stirred at a low speed for 30 seconds and at a medium speed for 1 minute in a Hobart mixer equipped with a flat beater. Add 750 g of sorbitol and stir for 30 seconds at low speed and 1 minute at medium speed. Add 300 g of water and stir at low speed for 30 seconds. Further, the mixture is stirred at a medium speed, and the stirring is stopped when it can be visually confirmed that the water has been absorbed into the whipped cream.
The following three levels were evaluated based on the numerical value represented by (constant volume weight after temperature adjustment) / (constant volume weight after water absorption).
◎: Less than 0.9 ○: 0.9 or more and less than 1.0 ×: 1.0 or more

(Shape retention)
In the same manner as the evaluation of the whipping property, the whipped cream soaked in water was put into a squeeze bag, injected in a flower shape, and stored for 24 hours at 25 ° C., and the appearance was evaluated in the following three stages.
A: The surface is glossy and the edge is sharp and in good condition. ○: The object is in good condition. X: There are some problems such as loss of shape, loss of edge, and water separation.

(Melting mouth)
The whipped cream that had absorbed water was eaten in the same manner as the evaluation of whipping properties, and the melting of the mouth was evaluated according to the following evaluation criteria.
◎: Best ○: Good ×: Bad

Examples 1 to 19 are excellent as a water-in-oil emulsified oil / fat composition for butter cream, with good results obtained in all the evaluation items of grain suppression effect, temporal curing suppression effect, whipability, shape retention, and mouth melting. It became clear that it has a function.
Examples 3 to 7 containing 35 to 55% by mass of A-1 corresponding to the oil (A) used in the present invention and 10 to 20% by mass of B-1 corresponding to the oil (B) used in the present invention. And 14 and 15 showed particularly excellent evaluation results.

In Comparative Examples 1 and 2, since there were few fats and oils (A), the time-dependent curing inhibitory effect and the grain generation inhibitory effect were not recognized, and the whipping property was not exhibited. On the other hand, since comparative examples 5-6 had too many fats and oils (A), favorable mouth melt | dissolution was not obtained.
In Comparative Examples 3-4, the amount of PMF which is the fat (B) is small, so the melting of the mouth is not sufficient. On the other hand, Comparative Examples 7-8 are too much, and the degree of time-dependent curing and grain generation is severe. The shape retention was also insufficient.

Example 20 uses B-2 which is hard PMF as an oil and fat corresponding to the oil and fat (B) used in the present invention, and Examples 21 to 23 are different in the amount of saturated fatty acid having 22 carbon atoms and used in the present invention ( It is a water-in-oil emulsified oil / fat composition for butter cream using A-2 to A-4 corresponding to A). In Examples 20 to 23, good results were obtained in all the evaluation items of grain suppression effect, time-dependent curing suppression effect, whipping property, shape retention property, and mouth melting, and a water-in-oil emulsified fat composition for butter cream. It became clear that it has an excellent function as a product.
B-2 corresponding to 35 to 40% by mass of A-2 corresponding to the fat (A) used in the present invention containing 4 to 10% of saturated fatty acid having 22 to 22 carbon atoms and corresponding to the fat (B) used in the present invention. Examples 20-21 containing 10% by mass of 1 showed particularly excellent evaluation results.

Although the comparative example 9 uses fats and oils containing a saturated fatty acid having 22 carbon atoms, the effect of inhibiting the curing over time and the effect of suppressing the generation of grains were not observed because of the lack of transesterification, and the dissolution in the mouth was not sufficient.
Since Comparative Examples 10 to 12 do not use fats and oils containing saturated fatty acids having 22 carbon atoms, the effect of suppressing time-dependent hardening, the effect of suppressing grain generation and good whipping properties are not recognized, and the melting of mouth for Comparative Example 10 is not sufficient. It was.

About Comparative Examples 13 and 14, although the whip property was exhibited, since the fats and oils containing a C22 saturated fatty acid were not used, the temporal hardening inhibitory effect and the grain generation inhibitory effect were not recognized.
Since Comparative Example 15 does not use the middle melting point part obtained by fractionating palm oil, the effect of suppressing hardening over time and the effect of suppressing grain generation were observed, and whipability and shape retention were also exhibited, It was not obtained.

(Examples 24-29)
Table 5 shows the composition of the components used in Examples 24-29. An emulsifier was dissolved in the mixed fat and oil, water was added, and the mixture was emulsified at 60 ° C., and then rapidly cooled and kneaded to obtain a water-in-oil type emulsified fat composition. Examples 24-26 were 20 degreeC, Example 27-29 was 25 degreeC, and after storing for 24 hours, after storing for 24 hours at 7 degreeC, performance evaluation was implemented as follows.

The performance evaluation was performed as follows.
(Grain suppression)
The manufactured water-in-oil emulsified oil / fat composition was stored at 7 ° C. on the 30th day, and after adjusting the temperature for Examples 24 to 26 in a 20 ° C. thermostatic bath and Examples 27 to 29 in a 25 ° C. thermostatic bath for 5 hours, Samples of 5 g were sampled from the vicinity and the inside of the oil and fat composition, and the sampled oil and fat composition was thinly extended with a stainless steel spatula, and the occurrence of grains was visually confirmed and evaluated in the following three stages.
◎: No grain generation ○: The number of small grains is less than 10 ×: There are 10 or more small grains or large grains

(Inhibition of curing over time)
After the water-in-oil type emulsified oil / fat composition thus prepared was filled in a hardness measurement container and stored at 25 ° C. for 24 hours and further at 7 ° C. for 24 hours, Examples 24-26 are examples of a 15 ° C. constant temperature water bath. Nos. 27 to 29 were immersed in a constant temperature water bath at 20 ° C. for 24 hours, and the hardness of margarine was measured with a rheometer (manufactured by Sun Kagaku Co., Ltd.) (hardness 1). Similarly, after storing at 25 ° C. for 24 hours, it was stored at 7 ° C. for 20 days. Examples 24-26 were immersed in a constant temperature water bath at 15 ° C., and Examples 27-29 were immersed in a constant temperature water bath at 20 ° C. for 24 hours. The hardness was measured in the same manner (hardness 2).
The evaluation was made according to the following three levels according to the numerical value represented by (hardness 2) / (hardness 1).
◎: Less than 1.5 ○: 1.5 or more and less than 2.0 ×: 2.0 or more

(Whipped)
The water-in-oil type emulsified oil / fat composition thus prepared was adjusted to 20 ° C. in Examples 24-26 and 25 ° C. in Examples 27-29, and then weighed 500 g, and then 30 seconds at low speed in a Hobart mixer equipped with a flat beater. Stir at medium speed for 2 minutes 30 seconds. Add 550 g of reduced starch saccharified product and 50 g of jam, and stir for 30 seconds at low speed and 30 seconds at medium speed. Add 300 g of 0.4 mass% citric acid aqueous solution, stir at low speed, and stop stirring when it is confirmed visually that water has been absorbed into the whipped cream. After stirring for 30 seconds at medium speed, the constant volume weight was measured.
The following three levels were evaluated based on the numerical value represented by (constant volume weight after temperature adjustment) / (constant volume weight after water absorption).
◎: Less than 0.9 ○: 0.9 or more and less than 1.0 ×: 1.0 or more

(Shape retention)
In the same manner as the evaluation of whipping property, the whipped cream soaked in water is put into a squeeze bag and injected in a flower shape. Examples 24 to 26 have an appearance after being stored at 25 ° C. and Examples 27 to 29 at 30 ° C. for 24 hours. Evaluation was made in the following three stages.
A: The surface is glossy and the edge is sharp and in good condition. ○: The object is in good condition. X: There are some problems such as loss of shape, loss of edge, and water separation.

(Melting mouth)
The whipped cream that had absorbed water was eaten in the same manner as the evaluation of whipping properties, and the melting of the mouth was evaluated according to the following evaluation criteria.
◎: Best ○: Good ×: Bad

  Examples 24-29 are the composition which increased the hardness as a water-in-oil type emulsified oil-fat composition using palm stearin as edible oil-fat (C), but a favorable result was obtained by all the evaluation items, butter It became clear that it has the function outstanding as a water-in-oil type emulsified oil-fat composition for creams.

Claims (4)

Oil-in-water for butter cream containing the following fats and oils (A) and fats and oils (B), wherein the content of fats and oils (A) is 25 to 70% by mass and the content of fats and oils (B) is 5 to 30% by mass. Type emulsified oil and fat composition.
Fats and oils (A): Lard or fractionated lard and transesterified fats and oils and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids (B): Middle melting point part obtained by fractionating palm oil   The water-in-oil type emulsified oil-fat composition for butter creams of Claim 1 whose content rate of a C22 saturated fatty acid in the constituent fatty acid of fats and oils (A) is 2-15 mass%.   Furthermore, the water-in-oil type emulsion oil-fat composition for butter creams of Claim 1 or 2 which contains 20-70 mass% of edible fats and oils (C) which does not contain trans fatty acid and lauric acid substantially. The butter cream containing 30-90 mass% of the water-in-oil type emulsified oil-fat composition for butter creams of any one of Claims 1-3.