JP2022085631A - Oil and fat composition for topping water-in-oil emulsion composition - Google Patents

Abstract

To provide a topping water-in-oil emulsion composition that has good manufacturability, resists being lost in shape during cutting, has proper hardness, and resists being broken during cutting.SOLUTION: An oil and fat composition for a topping water-in-oil emulsion composition contains transesterified oil and fat of 55 mass%-100 mass%.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for a water-based emulsified composition in topping oil.

Margarine and fat spreads may be placed as toppings on ramen and pancakes offered at restaurants. At this time, functionality that can be cut into a neat shape without cracking is required.

Patent Document 1 describes a method for producing a cut butter-like solid seasoning used for instant noodles, which reproduces the melting state of butter and makes it look delicious. However, in this document, although fats and oils are used, there is no regulation other than the melting point, and there is no report of functionality such as hardness at the time of cutting and no cracking at the time of cutting.

Japanese Unexamined Patent Publication No. 2006-288314

Since the appearance of the water-based emulsified composition in topping oil is important, it is required that the topping oil does not crack or lose its shape during cutting.

That is, it is an object of the present invention to provide an oil / fat composition for a water-based emulsified composition in topping oil, which has good manufacturing suitability, is hard to be crushed at the time of cutting, has moderate hardness, and is hard to be cracked at the time of cutting. And.

The oil-and-fat composition for a water-based emulsified composition in topping oil of the present invention, which solves the above-mentioned problems, is an oil-and-fat composition for a water-based emulsified composition in topping oil containing 55% by mass or more and 100% by mass or less of transesterified oil and fat. ..

By using the oil / fat composition for a water-based emulsified composition in topping oil containing 55% by mass or more and 100% by mass or less of the transesterified oil / fat, the water-based emulsified composition in topping oil can be produced.

As used herein, the term "water-in-oil emulsified composition in topping" refers to a water-in-oil emulsified composition that is cut and placed on food as a topping. Here, the "water-in-oil emulsified composition" is preferably fat spread, margarine, and more preferably margarine.
Further, in the present specification, the "oil / fat composition for a water-based emulsified composition in topping oil" refers to an oil / fat composition used in producing a water-based emulsified composition in topping oil.

Further, in a preferred embodiment of the present invention, the amount of POP in the oil / fat composition for a water-based emulsified composition in topping oil is 15% by mass or less. Here, POP refers to a triglyceride having a structure having palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position.

Further, in a preferred embodiment of the present invention, the content of the liquid fat and oil in the fat and oil composition for the water-based emulsified composition in topping oil is 40% by mass or less.

Further, in a preferred embodiment of the present invention, the total content of palm oil and the melting point in palm oil in the oil / fat composition for a water-based emulsified composition in topping oil is 25% by mass or less.

Further, in a preferred embodiment of the present invention, the transesterified fat and oil contains a lauric-based fat and oil and a palm-based fat and oil as constituent components. The lauric oil is preferably a palm kernel fractionated soft oil. Further, the palm-based oil / fat is preferably selected from palm oil, palm extremely hydrogenated oil, palm fractionated soft oil, and palm fractionated hard oil.

Further, in a preferred embodiment of the present invention, the transesterified fat and oil is a transesterified fat and oil having an iodine value of 20 or more and 50 or less.

Further, in a preferred embodiment of the present invention, the SFC (solid fat content) at 5 ° C. of the oil / fat composition for a water-based emulsified composition in topping oil is 30% or more and 60% or less.

Further, in a preferred embodiment of the present invention, the melting point of the oil / fat composition for a water-based emulsified composition in topping oil is 30 ° C. or higher and 40 ° C. or lower.

The present invention is also a topping oil-in-water emulsification composition, which comprises the above-mentioned oil / fat composition for a topping oil-in-water emulsification composition.

According to the present invention, it is possible to provide a water-in-water emulsified composition in topping oil, which has good manufacturing suitability, is not easily crushed during cutting, has moderate hardness, and is not easily cracked during cutting.

Cross section of the water-based emulsified composition in topping oil of Example 1 stored at 5 ° C. for 2 weeks. Cross section when the water-based emulsified composition in topping oil of Example 2 stored at 5 ° C. for 2 weeks was cut. Cross section when the water-based emulsified composition in topping oil of Example 3 stored at 5 ° C. for 2 weeks was cut. Cross section when the water-based emulsified composition in topping oil of Example 4 stored at 5 ° C. for 2 weeks was cut. Cross section of the water-based emulsified composition in topping oil of Example 5 stored at 5 ° C. for 2 weeks. Cross section when the water-based emulsified composition in topping oil of Comparative Example 1 stored at 5 ° C. for 2 weeks was cut. Cross section when the water-based emulsified composition in topping oil of Comparative Example 2 stored at 5 ° C. for 2 weeks was cut.

Hereinafter, preferred embodiments of the present invention will be described, but it goes without saying that the technical scope of the present invention is not limited to the following embodiments.

<Oil and fat composition for water-based emulsification composition in topping oil>
The oil / fat composition for a water-based emulsified composition in topping oil of the present invention is an oil / fat composition for a water-based emulsified composition in topping oil containing 55% by mass or more and 100% by mass or less of transesterified oil / fat.

By using an oil / fat composition for a water-in-water emulsification composition in a topping oil containing 55% by mass or more and 100% by mass or less of transesterified oil / fat, the production suitability is good, the shape is not easily crushed at the time of cutting, the hardness is moderate, and the hardness is moderate. It is possible to produce a water-in-water emulsified composition in topping oil that is less likely to crack during cutting.

The content of the transesterified oil / fat in the oil / fat composition for the water-based emulsified composition in topping oil is more preferably 60% by mass or more, still more preferably 63% by mass or more.
The content of the transesterified oil / fat in the oil / fat composition for the water-based emulsified composition in topping oil is more preferably 90% by mass or less, still more preferably 80% by mass or less.

By setting the content of transesterified oil and fat as described above, a water-in-water emulsified composition in topping oil that has good manufacturing suitability, does not easily collapse in shape during cutting, has moderate hardness, and does not easily crack during cutting can be obtained. Can be manufactured.

Further, the transesterified fat and oil can be prepared by transesterifying the fat and oil by a method known in the art.
Specifically, the transesterified fats and oils can be produced by using a random transesterification reaction.
Here, the random transesterification can be carried out by, for example, a chemical method in which transesterification is carried out using sodium methylate, sodium hydroxide or the like as a catalyst, or an enzymatic method in which transesterification is carried out using a non-selective lipase or the like as a catalyst. can.
In particular, it is more preferable to use transesterified oil obtained by performing a random transesterification reaction by a chemical method.

In the preferred embodiment of the present case, the transesterified fat and oil contains a lauric-based fat and oil and a palm-based fat and oil as constituents.

Here, the lauric-based fat and oil means palm kernel oil, coconut oil, and fats and oils that have been separated, blended, cured, transesterified, or the like. The constituent fatty acid is a fat or oil containing a large amount of lauric acid, more preferably 30% by mass or more of the total constituent fatty acid, and further preferably 40% by mass or more.

Examples of the lauric-based fat and oil used as constituents of the transesterified fat and oil include palm kernel oil, coconut oil, and separated, blended, and hardened fats and oils thereof.
Above all, the lauric-based oil and fat used as a constituent component of the transesterified oil and fat is preferably palm kernel-separated soft oil.

Palm-based fats and oils are a general term for fats and oils derived from palm fruits, and mean fats and oils obtained by separating, blending, curing, and transesterifying palm oil or palm oil.
Further, as the palm-based fats and oils used as constituents of the transesterified fats and oils, it is preferable to use two or more kinds selected from palm oils or fats and oils obtained by separating, blending and hardening palm oil.

By making the constituents of the transesterified oil and fat as described above, a water-in-water emulsified composition in topping oil that has good manufacturing suitability, does not easily lose its shape during cutting, has moderate hardness, and does not easily crack during cutting can be obtained. Can be manufactured.

Further, the transesterified fat and oil used in the present invention is preferably a transesterified fat and oil having an iodine value of 20 or more and 50 or less.

Here, it is preferable to use two or more kinds of transesterified oils and fats in combination in the oil and fat composition for the water-based emulsified composition in topping oil.

Hereinafter, a more preferable form in the form using two types of transesterified fats and oils (hereinafter, referred to as transesterified fats and oils 1, transesterified fats and oils 2, etc.) will be described.

In the case of a form containing two types of transesterified oils and fats, the oil and fat composition for a water-in-water emulsifying composition in topping oil of the present invention has a transesterified oil and fat 1 having an iodine value of 35 or more and 50 or less and an ester having an iodine value of 20 or more and 30 or less. It is preferable to include the transesterified oil and fat 2.

Further, the mass ratio of the transesterified fat 1 and the transesterified fat 2, that is, the value of "content of transesterified fat 1 / content of transesterified fat 2" is preferably 1.0 to 5.0.
The upper limit of the value of "content of transesterified fat 1 / content of transesterified fat 2" is more preferably 4.0, still more preferably 3.5.
The lower limit of the value of "content of transesterified fat 1 / content of transesterified fat 2" is more preferably 1.2, still more preferably 1.5.

By making the constituents of the transesterified oil and fat as described above, a water-in-water emulsified composition in topping oil that has good manufacturing suitability, does not easily lose its shape during cutting, has moderate hardness, and does not easily crack during cutting can be obtained. Can be manufactured.

Hereinafter, a more preferable form of the transesterified oil / fat 1 having an iodine value of 35 or more and 50 or less will be described.

The iodine value of the transesterified oil / fat 1 is more preferably 40 or more and 50 or less, still more preferably 45 or more and 50 or less.

The lauric-based oil and fat used as a constituent component of the transesterified oil and fat 1 is preferably palm kernel-separated soft oil.
In a preferred embodiment of the present invention, the content of the palm kernel fractionated soft oil in the transesterified oil 1 is preferably 13% by mass or more, more preferably 15% by mass or more, still more preferably 18% by mass or more.
Further, in a preferred embodiment of the present invention, the content of the palm kernel fractionated soft oil in the transesterified oil 1 is preferably 33% by mass or less, more preferably 31% by mass or less, still more preferably 28% by mass or less. ..

Further, the palm-based oil and fat used as a constituent component of the transesterified oil and fat 1 is preferably palm oil and palm-separated soft oil.
In a preferred embodiment of the present invention, the content of palm oil in the transesterified oil 1 is preferably 57% by mass or more, more preferably 59% by mass or more, still more preferably 62% by mass or more.
Further, in a preferred embodiment of the present invention, the content of palm oil in the transesterified oil / fat 1 is preferably 77% by mass or less, more preferably 75% by mass or less, still more preferably 72% by mass or less.

In a preferred embodiment of the present invention, the content of the palm fractionated soft oil in the transesterified oil 1 is preferably 5% by mass or more.
Further, in a preferred embodiment of the present invention, the content of the palm-separated soft oil in the transesterified oil / fat 1 is preferably 20% by mass or less, more preferably 18% by mass or less, still more preferably 15% by mass or less.

Hereinafter, a more preferable form of the transesterified oil / fat 2 having an iodine value of 20 or more and 30 or less will be described.

The iodine value of the transesterified oil / fat 2 is more preferably 20 or more and 28 or less, still more preferably 20 or more and 26 or less.

The lauric-based oil and fat used as a constituent component of the transesterified oil and fat 2 is preferably palm kernel-separated soft oil.
In a preferred embodiment of the present invention, the content of the palm kernel fractionated soft oil in the transesterified oil 2 is preferably 19% by mass or more, more preferably 21% by mass or more, still more preferably 24% by mass or more.
In a preferred embodiment of the present invention, the content of the palm kernel fractionated soft oil in the transesterified oil 2 is preferably 39% by mass or less, more preferably 37% by mass or less, still more preferably 34% by mass or less.

The palm-based oil and fat used as a constituent component of the transesterified oil and fat 2 is preferably in the form of one selected from the palm extremely hydrogenated oil and the palm fractionated hard oil, more preferably two types.

In a preferred embodiment of the present invention, the content of the palm extremely hydrogenated oil in the transesterified oil 2 is preferably 5% by mass or more, more preferably 7% by mass or more, still more preferably 10% by mass or more.
Further, in a preferred embodiment of the present invention, the content of the palm extremely hydrogenated oil in the transesterified oil 2 is preferably 25% by mass or less, more preferably 23% by mass or less, still more preferably 20% by mass or less.

In a preferred embodiment of the present invention, the content of the transesterified hydrogenated oil 2 in the transesterified oil / fat 2 is 46% by mass or more, preferably 48% by mass or more, and more preferably 51% by mass or more.
Further, in a preferred embodiment of the present invention, the content of the palm-separated hydrogenated oil in the transesterified oil / fat 2 is preferably 66% by mass or less, more preferably 64% by mass or less, still more preferably 61% by mass or less.

Here, in the present invention, it may be in a form containing at least one of the above two types of transesterified oils.

Further, the amount of POP in the oil / fat composition for the water-based emulsified composition in topping oil is 10% by mass or less, preferably 8.5% by mass or less, more preferably 6.5% by mass or less, still more preferably 5.0% by mass. % Or less.

POP has poor crystallinity and tends to become coarse crystals. Therefore, if it is too much in the oil / fat composition, it may cause a decrease in manufacturing suitability of the water-in-oil emulsified composition and cracking at the time of cutting.
As described above, in the present invention, by setting the upper limit of the amount of POP to the above range, it is possible to obtain a water-in-water emulsified composition in topping oil having good production suitability and less cracking.

The amount of POP in the oil / fat composition for the water-based emulsified composition in topping oil can be calculated by using the liquid chromatography mass spectrometry method.

Further, it is preferable that the content of the liquid fat and oil in the fat and oil composition for the water-based emulsified composition in the topping oil is 40% by mass or less.
By setting the content of the liquid fat and oil within the above range, it is possible to produce a water-in-water emulsified composition in topping oil having good manufacturing suitability, being less likely to lose its shape at the time of cutting, and having an appropriate hardness.

Here, the liquid fat and oil is a fat and oil that is liquid at room temperature. As the liquid fat, preferably, a liquid fat at 20 ° C. is used.

Liquid fats and oils include soybean oil, rapeseed oil, high oleic rapeseed oil (for example, rapeseed oil with an oleic acid content of 65% by mass or more), hyelsin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, red flower oil, sunflower oil, and high ole. Examples thereof include ic sunflower oil (for example, sunflower oil having an oleic acid content of 65% by mass or more), flaxseed oil, sesame oil, and a mixed oil of two or more of these. Above all, as the liquid fat and oil, rapeseed oil can be preferably used.

The content of the liquid fat and oil in the fat and oil composition for the water-based emulsified composition in topping oil is more preferably 35% by mass or less, still more preferably 30% by mass or less.
The content of the liquid fat is preferably 10% by mass or more, more preferably 15% by mass or more, and further preferably 20% by mass or more.

By setting the content of the liquid fat and oil within the above range, it is possible to produce a water-in-water emulsified composition in topping oil having good manufacturing suitability, being less likely to lose its shape at the time of cutting, and having an appropriate hardness.

Further, it is preferable that the total content of palm oil and the melting point in palm oil in the oil / fat composition for the water-based emulsification composition in topping oil is 25% by mass or less. The total content of palm oil and the melting point in palm oil in the oil and fat composition for water-based emulsification composition in topping oil is more preferably 20% or less, further preferably 12% or less, and particularly preferably 7% or less. be.

Since the melting point portion of palm oil and palm contains a large amount of POP, if it is too much, coarse crystals are likely to occur, which causes deterioration of manufacturing suitability and cracking. By setting the content of the melting point of palm oil and palm within the above range, it is possible to produce a water-in-water emulsified composition in topping oil, which has good manufacturing suitability and is less likely to crack during cutting.

Further, the oil / fat composition for the water-based emulsified composition in topping oil of the present invention may contain oils / fats other than the above-mentioned oils / fats as long as the basic properties of the water-based emulsified composition in topping oil are not impaired. For example, one or more kinds of fats and oils selected from palm oil, palm kernel oil, coconut oil, animal fats, or fats and oils separated, blended, cured, transesterified and the like thereof can be mentioned.

As each of the fats and oils used in the present invention, generally available ones can be used.

<Water-based emulsification composition in topping oil>
The water-based emulsified composition in topping oil of the present invention comprises an oil phase and an aqueous phase, and the above-mentioned oil-and-fat composition for a water-based topping oil emulsified composition of the present invention is contained in the oil phase.

The water-in-water emulsified composition in topping oil of the present invention can be produced by a general production method, but to describe a typical method, the aqueous phase portion is added to the oil phase portion to emulsify, and then the mixture is rapidly cooled and kneaded. Examples thereof include a method of crystallization and molding using a listing tube.

The content of the oil / fat composition for the water-in-water emulsified composition of the present invention in the oil phase is not particularly limited, but preferably occupies the largest proportion in the components constituting the oil phase, preferably 60% by mass or more. It is more preferably 70% by mass or more, still more preferably 80% by mass or more.

The mass ratio of the oil phase and the aqueous phase can be appropriately set. The ratio of the oil phase is preferably 95% by mass or less, more preferably 90% by mass or less, and further preferably 85% by mass or less.
The proportion of the oil phase is preferably 50% by mass or more, more preferably 75% by mass or more, and further preferably 80% by mass or more.

In addition, an emulsifier can be added to the oil phase to dissolve or disperse it. Examples of such lipophilic emulsifiers include low HLB emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and organic acid monoglyceride. In the present invention, any of these may be used in combination. In particular, lecithin can be preferably used.

When milk fat derived from butter oil, butter, or prepared fat is used, these are heated and melted as necessary to prepare an oil phase portion. The oil phase portion containing milk fat may be mixed with the oil phase portion containing the above-mentioned oil-and-fat composition for a water-in-water emulsion composition of the present invention, and then the aqueous phase portion may be added, or each of them may be added. You may.

In addition, the aqueous phase part is based on defatted milk powder, salt, sodium caseinate, sugar, sugar fatty acid ester, polyglycerin fatty acid ester, sodium citrate, sodium tripolyphosphate, sodium dibasic phosphate, sodium bicarbonate, hexameta. It can be prepared by adding sodium phosphate, thickening polysaccharide, fragrance, whey powder and the like.

The water-based emulsified composition in topping oil may contain other components as long as the effects of the present invention are not impaired.

Further, the prepared water-in-water emulsified composition in topping oil can be molded into a block shape and stored in a refrigerator. At the time of use, it can be cut into an appropriate size using a kitchen knife or the like and placed on a hot cake or ramen as a topping.

In the oil and fat composition for a water-based emulsified composition in a topping oil of the present invention, the SFC at 5 ° C. is preferably 30% or more, more preferably 35% or more, still more preferably 40% or more.
By setting the SFC at 5 ° C. to 30% or more, a water-in-water emulsified composition in topping oil having an appropriate hardness that does not easily collapse during cutting can be obtained.

In the oil and fat composition for a water-based emulsified composition in a topping oil of the present invention, the SFC at 5 ° C. is preferably 60% or less, more preferably 55% or less, still more preferably 45% or less.
By setting the SFC to 60% or less, it is possible to produce a water-in-water emulsified composition in topping oil having a hardness that can be easily cut by human power.

The value of SFC at 10 ° C. is preferably 25% or more, more preferably 30% or more. The value of SFC at 10 ° C. is preferably 50% or less, more preferably 45% or less, still more preferably 38% or less.

The value of SFC at 15 ° C. is preferably 20% or more, more preferably 25% or more. The value of SFC at 15 ° C. is preferably 45% or less, more preferably 40% or less, still more preferably 30% or less.

The value of SFC at 20 ° C. is preferably 15% or more, more preferably 20% or more. The value of SFC at 20 ° C. is preferably 35% or less, more preferably 30% or less, still more preferably 25% or less.

The value of SFC at 25 ° C. is preferably 10% or more, more preferably 15% or more. The value of SFC at 25 ° C. is preferably 30% or less, more preferably 25% or less, still more preferably 20% or less.

The value of SFC at 30 ° C. is preferably 5% or more, more preferably 10% or more. The value of SFC at 30 ° C. is preferably 20% or less, more preferably 15% or less.

The value of SFC at 35 ° C. is preferably 0% or more, more preferably 5% or more. The value of SFC at 35 ° C. is preferably 10% or less, more preferably 7% or less.

The value of SFC at 40 ° C. is preferably 3% or less, more preferably 1% or less.

The value of SFC at 45 ° C. is preferably 1% or less, more preferably 0%.

Further, the oil / fat composition for a water-based emulsified composition in topping oil of the present invention preferably has a melting point of 30 ° C. or higher and 40 ° C. or lower. Here, the melting point is preferably 35 ° C. or higher.

By setting the melting point in the above range, it is possible to produce margarine having a moderate hardness that does not easily collapse in shape and can be easily cut by human power.

<Preparation of oil and fat composition for water-based emulsified composition in topping oil>
(1) Preparation of fats and oils In this example, each fat and oil shown in Table 1 was used.

Table 1 shows typical fatty acid compositions among the constituent fatty acids of the fats and oils used in Examples 1 to 5 and Comparative Examples 1 and 2. Here, as each of the fats and oils shown in Table 1, generally available ones were used.

(2) Preparation of transesterified fats and oils A mixture of fats and oils having the ratio shown in Table 2 was subjected to a random transesterification reaction at 90 ° C. for 30 minutes using 0.1% sodium methylate as a catalyst, and transesterified fats and oils 1 and Transesterified oil and fat 2 was obtained.
The transesterified fat 1 has an iodine value of 46, and the transesterified fat 2 has an iodine value of 25.
The iodine value was analyzed according to the standard fat analysis test method (2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)).

(3) Preparation of oil and fat composition for water-based emulsified composition in topping oil The oil and fat were mixed in the ratio shown in Table 3. Then, it was decolorized and deodorized to obtain oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 and 2 (corresponding to the oil and fat composition for a water-based emulsified composition in topping oil in the present invention).

[Preparation of water-based emulsified composition in topping oil]
15% by mass of butter, 0.02% by mass of tocopherol, and lecithin were added to the oil and fat composition for the water-in-oil emulsified composition for toppings of Examples 1 to 5 and Comparative Examples 1 and 2 (total of 68% by mass of oil and fat). 0.4% by mass, flavor and colorant were added as appropriate to prepare an oil phase. On the other hand, 1.5% by mass of skim milk powder, 2.2% by mass of salt, and the balance was water to prepare an aqueous phase.
After adding the aqueous phase part to the oil phase part and emulsifying, quenching kneading was performed. Crystallization and molding were performed using a listing tube to prepare a water-based emulsified composition in topping oil. The prepared water-based emulsified composition in topping oil was molded into a diameter of about 7 cm and a height of about 6 cm to obtain a topping margarine (corresponding to the water-based emulsified composition in topping oil in the present invention).

<Evaluation of oil and fat composition for water-based emulsified composition in topping oil and water-based emulsified composition in topping oil>
The items shown in Table 3 were measured and evaluated for the produced oil and fat composition for water-based emulsified composition in topping oil and the water-based emulsified composition in topping oil.

Further, the cross sections of the water-based emulsified compositions in topping oil of Examples 1 to 5 and Comparative Examples 1 and 2 at the time of cutting are shown in FIGS. 1 to 7, respectively.

[Evaluation method: POP amount]
The amount of POP of the oil and fat composition for the water-based emulsified composition in topping oil was determined by the following method.
First, the amount of POP of triglyceride in each constituent fat and oil was determined by liquid chromatography-mass spectrometry. As a liquid chromatography mass spectrometer, an Agilent 1260 Infinity binary LC system was used as a liquid chromatography unit. An Agilent 6130 Single Quadrupole LC / MS system was used as the mass spectrometer. The column used was Cadenza CD-C18 manufactured by Intact.
The amount of POP in the oil / fat composition for the water-based emulsified composition in topping oil was calculated from the measured POP amount of triglyceride in each constituent oil / fat and the blending ratio of each constituent oil / fat.

[Evaluation method: SFC (solid fat content)]
The SFC of the oil and fat composition for the water-based emulsified composition in topping oil was measured at each temperature. SFC was measured according to the standard fat analysis method (2.2.9-2003 solid fat content (NMR method)).

[Evaluation method: Melting point]
The melting point of the oil and fat composition for the water-based emulsified composition in topping oil was measured. Here, the melting point was measured according to the standard fat analysis method (2.2.4.2-1996 melting point (increasing melting point)).

[Evaluation method: Manufacturing aptitude]
A water-in-oil emulsified composition in topping oil was molded using a mouthpiece having a diameter of about 7 cm, and the manufacturing suitability was evaluated.
4 ... Easy 3 ... Slightly easy 2 ... Difficult 1 ... Very difficult

[Evaluation method: Hardness]
The water-in-water emulsified composition in topping oil was stored at 5 ° C. for 2 weeks, and then a micropenometer (PENETRO METER manufactured by RIGOSHA, cone (102.5 g)) was used to insert the needle (unit: 1/10 mm) 1 The unit was the hardness.

[Evaluation method: Hardness at the time of cutting]
The water-in-water emulsified composition in topping oil was stored at 5 ° C. for 2 weeks and then cut, and the ease of cutting was evaluated.
4 ... Can be cut reasonably 3 ... Can be cut almost reasonably 2 ... Slight force is required to cut 1 ... Soft and crushed

[Evaluation method: Evaluation of cracks during cutting]
The cracking at the time of cutting after storing the water-based emulsified composition in topping oil at 5 ° C. for 2 weeks was evaluated.
4 ... Not cracked 3 ... Slightly peeled off 2 ... Peeled off 1 ... Violently cracked

<Results / Discussion>
As shown in Table 3, the water-in-water emulsified composition in topping oil (Examples 1 to 5) using the oil / fat composition containing 55% by mass or more and 100% by mass or less of the transesterified oil / fat was easy to produce. In addition, it did not collapse at the time of cutting, did not have large cracks, and could be cut into a beautiful shape without any problem in appearance even when used as a topping margarine.

In particular, a water-in-water emulsified composition in topping oil produced using 65% by mass of transesterified oil (total of transesterified oil 1 and transesterified oil 2), 5% by mass of palm oil, and 30% by mass of liquid oil (Example 1). ), Good results were obtained in all evaluations of manufacturing suitability, hardness at the time of cutting, and cracking at the time of cutting.

Further, the water-in-water emulsified composition in topping oil (Example 2) produced using 85% by mass of transesterified oil (total of transesterified oil 1 and transesterified oil 2) and 15% by mass of liquid oil was suitable for production. Good results were obtained in all evaluations of hardness at the time of cutting and cracking at the time of cutting.

Further, the water-in-water emulsified composition in topping oil (Example 3) produced using 100% by mass of transesterified oil (total of transesterified oil 1 and transesterified oil 2) was evaluated for production suitability and cracking at the time of cutting. Good results were obtained in.

Further, toppings produced using 75% by mass of transesterified oil (total of transesterified oil 1 and 2 transesterified oil), 10% by mass of total content of palm oil and melting point in palm oil, and 15% by mass of liquid oil. The water-in-oil emulsified composition (Example 4) gave good results in the evaluation of hardness at the time of cutting and cracking at the time of cutting.
Further, toppings produced using 65% by mass of transesterified oil (total of transesterified oil 1 and 2 transesterified oil), 15% by mass of total content of palm oil and melting point in palm oil, and 20% by mass of liquid oil. The water-in-oil emulsified composition (Example 5) gave good results in the evaluation of the hardness at the time of cutting.

On the other hand, the water-in-water emulsified composition in topping oil (Comparative Example 1) produced using 100% by mass of palm oil took a long time to be able to be molded, and it was difficult to produce. In addition, the hardness was as hard as 41.5, a little force was required at the time of cutting, and cracking was confirmed at the time of cutting.

Further, the water-in-water emulsified composition in topping oil (Comparative Example 2) produced using 50% by mass of transesterified oil (total of transesterified oil 1 and transesterified oil 2) and 50% by mass of liquid oil can be molded. It took a long time to become, and it was very difficult to manufacture. In addition, the hardness was as soft as 133.6, and it was crushed at the time of cutting.

INDUSTRIAL APPLICABILITY The present invention can be used for producing a water-based emulsified composition in topping oil.

Claims (11)

An oil / fat composition for a water-based emulsified composition in topping oil containing 55% by mass or more and 100% by mass or less of transesterified oil / fat. The oil and fat composition for a water-based emulsified composition in topping oil according to claim 1, wherein the amount of POP is 15% by mass or less. The oil / fat composition for a water-based emulsified composition in a topping oil according to claim 1 or 2, wherein the content of the liquid oil / fat is 40% by mass or less. The oil and fat composition for a water-based emulsified composition in topping oil according to any one of claims 1 to 3, wherein the total content of palm oil and the melting point in palm oil is 25% by mass or less. The oil / fat composition for a water-based emulsified composition in a topping oil according to any one of claims 1 to 4, wherein the transesterified oil / fat contains a lauric-based oil / fat and a palm-based oil / fat as constituent components. The oil / fat composition for a water-based emulsified composition in a topping oil according to claim 5, wherein the laurin-based oil / fat is a palm kernel-separated soft oil. The oil / fat composition for a water-based emulsified composition in a topping oil according to claim 5 or 6, wherein the palm-based oil / fat is selected from palm oil, palm extremely hydrogenated oil, palm fractionated soft oil, and palm fractionated hard oil. The oil / fat composition for a water-based emulsified composition in topping oil according to any one of claims 1 to 7, wherein the transesterified oil / fat is an ester-exchanged oil / fat having an iodine value of 20 or more and 50 or less. The oil and fat composition for a water-based emulsified composition in topping oil according to any one of claims 1 to 8, wherein the SFC (solid fat content) at 5 ° C. is 30% or more and 60% or less. The oil / fat composition for a water-based emulsified composition in topping oil according to any one of claims 1 to 9, which has a melting point of 30 ° C. or higher and 40 ° C. or lower. A water-based topping emulsifying composition comprising the oil / fat composition for a water-based topping emulsifying composition according to any one of claims 1 to 10.

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