JP2023137358A - Water-in-oil type emulsified fat composition, food, and production method of water-in-oil type emulsified fat composition - Google Patents
Water-in-oil type emulsified fat composition, food, and production method of water-in-oil type emulsified fat composition Download PDFInfo
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、トランス脂肪酸含量の少ない油脂を使用した油中水型フィリングにおいて風味の出方が良好な油中水型乳化油脂組成物に関する。 The present invention relates to a water-in-oil emulsified fat and oil composition that provides good flavor in water-in-oil fillings using fats and oils with low trans fatty acid content.
従来、フィリングに用いられるクリームとしては、連続相が油相、分散相が糖液や呈味成分等が配合された水相で形成される油中水型乳化油脂組成物のクリームが存在する。このような油中水型乳化油脂組成物は、水中油型乳化油脂組成物である生クリームに対し、日保ちが良好であるという優れた点をもつ反面、連続相である油相の内部に呈味成分を含む水相部が分散されているため、味覚を感じる細胞に水相部が直接触れにくく、水中油型乳化油脂組成物に比して風味の出方が悪い。 Conventionally, creams used for fillings include water-in-oil emulsified fat composition creams in which the continuous phase is an oil phase and the dispersed phase is an aqueous phase containing sugar solution, flavor components, and the like. Such water-in-oil emulsified oil compositions have the advantage of being better preserved over fresh cream, which is an oil-in-water emulsified oil composition, but on the other hand, there is Since the aqueous phase containing taste components is dispersed, it is difficult for the aqueous phase to come into direct contact with cells that sense taste, and the flavor is less pronounced than in oil-in-water emulsified fat compositions.
また、特に健康問題の高まりによりトランス脂肪酸の低減化が求められており、クリームおけるトランス脂肪酸の配合比率が小さくなると共に、パーム系油脂の配合比率が高くなった。しかしながら、パーム系油脂は結晶転移を伴う粗大結晶を生成しやすく、これにより油脂の経時変化が大きく、売り場を想定した温度帯では更に風味の出方が悪化する。 In addition, there has been a demand for reductions in trans fatty acids due to increasing health issues, and the blending ratio of trans fatty acids in creams has become smaller and the blending ratio of palm oil and fat has increased. However, palm-based fats and oils tend to produce coarse crystals accompanied by crystal transition, which causes large changes in the fats and oils over time, and further deteriorates the flavor in the temperature range intended for sales.
そのためフィリング用油中水型乳化油脂組成物の改良がおこなわれてきた。例えば、特許文献１には、水相中にはジグリセリン飽和脂肪酸エステルを０．１～１０質量％含有し、油相中にはグリセリンモノ不飽和脂肪酸エステルを油相基準で０．００１～２質量％含有するバタークリーム用可塑性油中水型乳化油脂組成物、及び該油中水型乳化油脂組成物を用いてなるバタークリームが開示され、該バタークリーム用可塑性油中水型乳化油脂組成物から得られるバタークリームの口溶け及び離水耐性が良好であること、また、油相中にジグリセリン飽和脂肪酸エステルを実質的に含有しないことが好ましいことが開示されている。しかし、該バタークリーム用可塑性油中水型乳化油脂組成物は、パーム系油脂等トランス脂肪酸の含量が少ない油脂の配合比率が高い場合の風味の出方は十分ではない。 Therefore, improvements have been made to water-in-oil emulsified fat and oil compositions for fillings. For example, Patent Document 1 states that the aqueous phase contains 0.1 to 10% by mass of diglycerin saturated fatty acid ester, and the oil phase contains 0.001 to 2% by mass of glycerin monounsaturated fatty acid ester based on the oil phase. Disclosed is a plastic water-in-oil emulsified oil-fat composition for butter cream containing % by mass, and a butter cream using the water-in-oil emulsified oil-fat composition, and the water-in-oil emulsified oil-fat composition for butter cream is disclosed. It is disclosed that the butter cream obtained from the invention has good melting in the mouth and water resistance, and that it is preferable that the oil phase does not substantially contain diglycerin saturated fatty acid ester. However, the plastic water-in-oil emulsified fat composition for butter cream does not produce sufficient flavor when the blending ratio of fats and oils with low trans fatty acid content, such as palm-based oils, is high.
我々は、トランス脂肪酸含量の少ない油脂を使用した油中水型フィリングでも風味の出方が良い油中水型乳化油脂組成物を検討してきた。そこで本発明の目的は、売り場を想定した温度帯で温調を開始してから賞味期限が切れる期間まで風味の出方が良好でありながら、耐熱保形性も既存品と同等レベルの低トランス脂肪酸含量の油中水型フィリング、及び該フィリングの作製に用いる油中水型乳化油脂組成物を提供することである。 We have been investigating a water-in-oil emulsified oil-fat composition that provides good flavor even in water-in-oil fillings using oils and fats with low trans fatty acid content. Therefore, the purpose of the present invention is to develop a product that maintains a good flavor from the start of temperature control to the expiration date in the temperature range assumed for the sales floor, while also having a low transformer heat resistance and shape retention that is on the same level as existing products. An object of the present invention is to provide a water-in-oil filling having a fatty acid content, and a water-in-oil emulsified fat composition used for producing the filling.
本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定の油脂含量、水分含量、及び特定の乳化剤の含量がそれぞれ特定の範囲内であり、前記油脂を構成する脂肪酸におけるトランス脂肪酸含量が特定量以下であり、並びに前記油脂のＳＦＣが特定範囲内である油中水型乳化油脂組成物を用いて作製したフィリングは、売り場を想定した温度帯で温調を開始してから賞味期限が切れる期間まで風味の出方が良好でありながら、耐熱保形性も既存品と同等レベルであることを見出し、本発明を完成するに至った。 As a result of extensive research to solve the above problems, the present inventors have found that the specific oil content, water content, and specific emulsifier content are each within specific ranges, and that the trans Fillings made using a water-in-oil emulsified oil/fat composition in which the fatty acid content is below a specific amount and the SFC of the oil/fat is within a specific range should be prepared after temperature control is started in the temperature range assuming the sales floor. They discovered that the flavor remained good until the expiration date, and that the heat-resistant shape retention was on the same level as existing products, leading to the completion of the present invention.
即ち、本発明の第一は、油中水型乳化油脂組成物であって、前記油中水型乳化油脂組成物全体中、油脂含量が２５～９５重量％、水分含量が５～５０重量％であり、前記油中水型乳化油脂組成物の油相中のＨＬＢが２～６の乳化剤の含量が前記油中水型乳化油脂組成物全体中５重量％以下であり、前記油中水型乳化油脂組成物の水相中のＨＬＢが７以上の乳化剤の含量が前記油中水型乳化油脂組成物全体中０．０１～１０重量％であり、前記油脂を構成する脂肪酸全体中、トランス脂肪酸含量が５重量％以下であり、前記油脂のＳＦＣ（固体脂含量）が３０℃で０．３～１５．０％であることを特徴とする、油中水型乳化油脂組成物に関する。好ましい実施態様は、前記ＨＬＢが７以上の乳化剤が、ショ糖脂肪酸エステル、蒸留ジグリセリン脂肪酸エステル、重合度が３以上のポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、及びリゾレシチンからなる群より選ばれる少なくとも１種である、前記油中水型乳化油脂組成物に関する。より好ましくは、前記ＨＬＢが７以上の乳化剤を構成する脂肪酸の炭素数が１２～１８である、前記油中水型乳化油脂組成物に関する。本発明の第二は、前記油中水型乳化油脂組成物を含む食品に関する。本発明の第三は、油中水型乳化油脂組成物全体中、油脂含量が２５～９５重量％、水分含量が５～５０重量％であり、前記油脂を構成する脂肪酸全体中、トランス脂肪酸含量が５重量％以下の油中水型乳化油脂組成物の製造方法であって、前記油脂に、ＨＬＢが２～６の乳化剤を前記油中水型乳化油脂組成物全体中５重量％以下となるように混合し、６０～９０℃まで昇温して油相を得る工程、及び前記水に、前記ＨＬＢが７以上の乳化剤を前記油中水型乳化油脂組成物全体中０．０１～１０重量％となるように混合し、６０～９０℃まで昇温して水相を得る工程を有し、６０～８０℃に保ち撹拌している油相へ前記水相を添加して撹拌した後、５～２０℃まで冷却することを特徴とする、油中水型乳化油脂組成物の製造方法に関する。 That is, the first aspect of the present invention is a water-in-oil emulsified fat composition, which has an oil content of 25 to 95% by weight and a water content of 5 to 50% by weight in the entire water-in-oil emulsified fat composition. and the content of the emulsifier having an HLB of 2 to 6 in the oil phase of the water-in-oil emulsified oil-fat composition is 5% by weight or less based on the entire water-in-oil emulsified oil-fat composition, and the water-in-oil emulsified oil composition is The content of the emulsifier having an HLB of 7 or more in the aqueous phase of the emulsified oil/fat composition is 0.01 to 10% by weight based on the entire water-in-oil emulsified oil/fat composition, and trans fatty acids are It relates to a water-in-oil emulsified fat composition, characterized in that the content is 5% by weight or less, and the SFC (solid fat content) of the fat is 0.3 to 15.0% at 30°C. In a preferred embodiment, the emulsifier having an HLB of 7 or more is at least one selected from the group consisting of sucrose fatty acid ester, distilled diglycerin fatty acid ester, polyglycerin fatty acid ester having a degree of polymerization of 3 or more, sorbitan fatty acid ester, and lysolecithin. The present invention relates to the water-in-oil emulsified oil and fat composition, which is a seed. More preferably, the present invention relates to the water-in-oil emulsified fat composition, wherein the fatty acid constituting the emulsifier having an HLB of 7 or more has 12 to 18 carbon atoms. The second aspect of the present invention relates to foods containing the water-in-oil emulsified fat composition. The third aspect of the present invention is that the total water-in-oil emulsified oil composition has an oil content of 25 to 95% by weight and a water content of 5 to 50% by weight, and has a trans fatty acid content of all fatty acids constituting the oil. is 5% by weight or less of a water-in-oil emulsified oil/fat composition, wherein an emulsifier having an HLB of 2 to 6 is added to the oil/fat in an amount of 5% by weight or less based on the entire water-in-oil emulsified oil/fat composition. and heating the water to 60 to 90°C to obtain an oil phase; %, and heated to 60 to 90°C to obtain an aqueous phase, and after adding the aqueous phase to the oil phase and stirring while maintaining at 60 to 80°C, The present invention relates to a method for producing a water-in-oil emulsified fat composition, which is characterized by cooling to 5 to 20°C.
本発明に従えば、売り場を想定した温度帯で温調を開始してから賞味期限が切れる期間まで風味の出方が良好でありながら、耐熱保形性も既存品と同等レベルの低トランス脂肪酸含量の油中水型フィリング、及び該フィリングの作製に用いる油中水型乳化油脂組成物を提供することができる。 According to the present invention, the flavor remains good from the start of temperature control to the expiry of the expiry date in the temperature range assumed for the sales floor, and the heat-resistant shape retention is also low in trans fatty acids, which is at the same level as existing products. water-in-oil fillings, and water-in-oil emulsified fat compositions for use in making the fillings.
以下、本発明につき、更に詳細に説明する。本発明の油中水型乳化油脂組成物は、油脂、水分をそれぞれ特定量含み、油相中には特定の乳化剤を特定量含み、水相中には特定の乳化剤を特定量含み、前記油脂を構成する脂肪酸におけるトランス脂肪酸含量が特定量以下であり、並びに前記油脂のＳＦＣが特定範囲内であることを特徴とする。そして前記油中水型乳化油脂組成物は、売り場を想定した温度帯で温調を開始してから賞味期限が切れる期間まで風味の出方が良好でありながら、耐熱保形性も既存品と同等レベルの低トランス脂肪酸含量の菓子又はパン用フィリングとして用いることができる。 The present invention will be explained in more detail below. The water-in-oil emulsified fat composition of the present invention contains specific amounts of oil and water, the oil phase contains a specific amount of a specific emulsifier, the aqueous phase contains a specific amount of a specific emulsifier, The content of trans fatty acids in the fatty acids constituting the oil is below a specific amount, and the SFC of the oil and fat is within a specific range. The water-in-oil emulsified oil and fat composition maintains a good flavor from the time the temperature is controlled in the temperature range assumed for the sales area until the expiration date, while also having heat-resistant shape retention properties that are comparable to existing products. It can be used as a confectionery or bread filling with comparable levels of low trans fatty acid content.
前記油脂は、食用であれば特に限定は無いが、油脂の経時変化が原因で呈味性が劣るとされるトランス脂肪酸含量の少ない油脂を用いた場合に、その改善効果を享受できる。トランス脂肪酸含量は、健康上の観点から前記油脂を構成する脂肪酸全体中５重量％以下であって、３重量％以下であることが好ましく、１重量％以下であることがより好ましく、実質的に含有しないことが更に好ましい。ここでトランス脂肪酸を実質的に含有しないとは、前記油中水型乳化油脂組成物に、部分水素添加した油脂原料を意図的に配合しないことを意味し、意図せず不純物として含有される場合を含む。なお、油脂中のトランス脂肪酸含量は、AOCS Official Method Ce 1f-96に準じて測定できる。 The oil or fat is not particularly limited as long as it is edible, but the improvement effect can be obtained when using an oil or fat with a low content of trans fatty acids, which is said to have poor taste due to changes in fat and oil over time. From a health perspective, the content of trans fatty acids is 5% by weight or less, preferably 3% by weight or less, more preferably 1% by weight or less, based on the total fatty acids constituting the oil or fat, and the content is substantially It is more preferable not to contain it. Here, "not substantially containing trans fatty acids" means that the water-in-oil emulsified fat composition does not intentionally contain partially hydrogenated fat or oil raw materials, and if it is unintentionally contained as an impurity. including. In addition, the trans fatty acid content in fats and oils can be measured according to AOCS Official Method Ce 1f-96.
前記油脂含量は、油中水型乳化油脂組成物全体中２５～９５重量％が好ましく、４０～６０重量％がより好ましい。２５重量％より少ないと油中水型乳化を維持することが困難となる場合があり、９５重量％より多いと呈味成分を含有する水相が少なく呈味性が劣り、風味が劣る場合がある。 The fat/oil content is preferably 25 to 95% by weight, more preferably 40 to 60% by weight, based on the entire water-in-oil emulsified fat composition. If it is less than 25% by weight, it may be difficult to maintain water-in-oil emulsification, and if it is more than 95% by weight, the aqueous phase containing flavor components may be small, resulting in poor taste and flavor. be.
前記油脂の３０℃でのＳＦＣ（固体脂含量）は、０．３～１５．０％が好ましく、０．５～１２．０％がより好ましく、３．０～１２．０％が更に好ましい。ＳＦＣが０．３％を下回ると耐熱保形性が十分でない場合があり、１５．０％を超えると口溶け性が悪く呈味性が悪化し、風味の出方が劣る場合がある。ＳＦＣは、ＳＦＣ値はAOCS official method CD16B-93（ダイレクト法）に準じて測定できる。 The SFC (solid fat content) of the fat at 30° C. is preferably 0.3 to 15.0%, more preferably 0.5 to 12.0%, and even more preferably 3.0 to 12.0%. If the SFC is less than 0.3%, the heat-resistant shape retention may not be sufficient, and if it exceeds 15.0%, the meltability in the mouth may be poor, the taste may be poor, and the flavor may be poor. The SFC value can be measured according to AOCS official method CD16B-93 (direct method).
フィリングとしての物性を調整する観点からは、前記油脂の構成脂肪酸としてパルミチン酸を含むことが好ましい。パルミチン酸含量が高い油脂としてパーム系油脂が挙げられる。パーム系油脂を用いることは、パーム系油脂由来のパルミチン酸含量を適正に調整することでフィリング用油脂として好適な品質（口溶け、耐熱保形性）を得ることができ、使用量が増えれば得られるフィリングのコストも下がるので好ましい。 From the viewpoint of adjusting the physical properties of the filling, it is preferable that the fat or oil contains palmitic acid as a constituent fatty acid. Palm-based oils and fats are examples of oils and fats with a high content of palmitic acid. By using palm-based oil, it is possible to obtain suitable qualities as a filling oil (melting in the mouth, heat-resistant shape retention) by appropriately adjusting the palmitic acid content derived from palm-based oil, and the benefits increase as the amount used increases. This is preferable because it also reduces the cost of fillings.
パーム系油脂は、特にコストの観点から、前記油脂中７．５～１００重量％含有することが好ましい。前記油中水型乳化油脂組成物によれば、パーム系油脂の配合比率が高い場合でも、売り場を想定した温度帯での温調後も、風味の出方が悪くならない。 Particularly from the viewpoint of cost, it is preferable that the palm-based oil and fat is contained in an amount of 7.5 to 100% by weight in the oil and fat. According to the water-in-oil emulsified fat composition, even when the blending ratio of palm oil is high, the flavor does not deteriorate even after temperature control in a temperature range assuming a sales floor.
前記パーム系油脂は、パルミチン酸含量が構成脂肪酸全体中２０重量％以上の油脂である。前記パーム系油脂のパルミチン酸含量は、構成脂肪酸全体中２０～６０重量％が好ましく、２０～５０重量％がより好ましい。２０重量％を下回ると、フィリングの耐熱保形性が十分でない場合があり、６０重量％を超えると口溶け性が悪い場合がある。 The palm oil and fat has a palmitic acid content of 20% by weight or more based on the total constituent fatty acids. The palmitic acid content of the palm oil and fat is preferably 20 to 60% by weight, more preferably 20 to 50% by weight based on the total fatty acids. If it is less than 20% by weight, the heat-resistant shape retention of the filling may not be sufficient, and if it exceeds 60% by weight, the meltability in the mouth may be poor.
前記パーム系油脂としては、（１）パーム油、（２）パーム油の分別油、（３）パーム油及びパーム油の分別油のみのエステル交換油、（４）原料としてパームもしくはパーム油の分別油を一部使用したエステル交換油等が挙げられ、（１）パーム油及び（２）パーム油の分別油はエステル交換を実施していない油脂である。前記エステル交換の方法は特に限定されず、ナトリウムメチラートを触媒とする化学的エステル交換法であっても、リパーゼを触媒とする酵素的エステル交換法であっても良い。 The palm oils and fats include (1) palm oil, (2) fractionated palm oil, (3) transesterified oil of palm oil and fractionated palm oil only, and (4) fractionated palm or palm oil as a raw material. Examples include transesterified oils in which a portion of oil is used, and (1) palm oil and (2) fractionated palm oil are fats and oils that have not undergone transesterification. The transesterification method is not particularly limited, and may be a chemical transesterification method using sodium methylate as a catalyst or an enzymatic transesterification method using lipase as a catalyst.
前記パーム系油脂以外の油脂は特に限定されないが、パーム核油、ヤシ油、ナタネ油、コーン油、大豆油、綿実油、亜麻仁油、エゴマ油、ひまわり油、サフラワー油、及びオリーブ油等の植物性油脂；これらの植物性油脂に含まれる中鎖脂肪酸（ＭＣＴ）；乳脂肪、牛脂、豚脂、及び魚油等の動物性油脂；並びにこれらの油脂の分別油、硬化油、及びエステル交換油等が挙げられる。 Oils and fats other than the palm oil are not particularly limited, but include vegetable oils such as palm kernel oil, coconut oil, rapeseed oil, corn oil, soybean oil, cottonseed oil, linseed oil, perilla oil, sunflower oil, safflower oil, and olive oil. Oils and fats; medium chain fatty acids (MCT) contained in these vegetable oils; animal fats and oils such as milk fat, beef tallow, lard, and fish oil; and fractionated oils, hydrogenated oils, transesterified oils, etc. of these oils and fats. Can be mentioned.
前記油中水型乳化油脂組成物はその油相中にＨＬＢが２～６の乳化剤（低ＨＬＢ乳化剤）を含有する場合及び含有しない場合を含む。前記油中水型乳化油脂組成物におけるＨＬＢが２～６の乳化剤の含量は少ないほどよく、前記油中水型乳化油脂組成物全体中５重量％以下が好ましく、３重量％以下がより好ましく、１重量％以下が更に好ましく、０．５重量％以下（０重量％を含む）が特に好ましい。５重量％を超えると油中水型の乳化力が強すぎて解乳化を阻害する場合がある。 The water-in-oil emulsified fat composition may or may not contain an emulsifier having an HLB of 2 to 6 (low HLB emulsifier) in its oil phase. The content of the emulsifier having an HLB of 2 to 6 in the water-in-oil emulsified oil/fat composition is preferably as low as possible, and is preferably 5% by weight or less, more preferably 3% by weight or less based on the entire water-in-oil emulsified oil/fat composition. It is more preferably 1% by weight or less, particularly preferably 0.5% by weight or less (including 0% by weight). If it exceeds 5% by weight, the water-in-oil emulsifying power may be too strong and demulsification may be inhibited.
また、前記油中水型乳化油脂組成物の油相中に乳化剤を含有する場合、その油相における乳化剤のＨＬＢが２～６の範囲を外れると、油中水型の乳化力が十分でなく、風味の出方（呈味性）が劣る場合がある。前記ＨＬＢが２～６の低ＨＬＢ乳化剤としては特に限定されず、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、及びレシチン等が挙げられる。 Furthermore, when an emulsifier is contained in the oil phase of the water-in-oil emulsified fat composition, if the HLB of the emulsifier in the oil phase is outside the range of 2 to 6, the emulsifying power of the water-in-oil type may not be sufficient. , the flavor appearance (taste presentation) may be inferior. The low HLB emulsifier having an HLB of 2 to 6 is not particularly limited, and examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and lecithin.
前記油中水型乳化油脂組成物はその水相中にＨＬＢが７以上の乳化剤（高ＨＬＢ乳化剤）を含有する。前記油中水型乳化油脂組成物におけるＨＬＢが７以上の乳化剤の含量は、前記油中水型乳化油脂組成物全体中０．０１～１０重量％が好ましく、０．０５～１．０重量％がより好ましく、０．０５～０．５重量％が更に好ましい。０．０１重量％を下回ると解乳化の促進効果が十分でなく、風味の出方（呈味性）が劣る場合があり、１０重量％を超えると解乳化の促進効果が過剰となって得られるフィリングの離水が生じる場合がある。 The water-in-oil emulsified oil/fat composition contains an emulsifier having an HLB of 7 or more (high HLB emulsifier) in its aqueous phase. The content of the emulsifier having an HLB of 7 or more in the water-in-oil emulsified fat composition is preferably 0.01 to 10% by weight, and 0.05 to 1.0% by weight based on the entire water-in-oil emulsified fat composition. is more preferable, and even more preferably 0.05 to 0.5% by weight. If it is less than 0.01% by weight, the effect of promoting demulsification may not be sufficient and the flavor appearance (taste) may be inferior, and if it exceeds 10% by weight, the effect of promoting demulsification is excessive and there is no benefit. Syneresis of the filling may occur.
また、前記油中水型乳化油脂組成物の水相中における乳化剤のＨＬＢは高いほどよいが、ＨＬＢが７を下回ると解乳化の促進効果が十分でない場合があり、水相への溶解も困難となる場合があり、風味の出方（呈味性）が劣る場合がある。また、ＨＬＢが２０を超える乳化剤は、実質的にない。 In addition, the higher the HLB of the emulsifier in the aqueous phase of the water-in-oil emulsified fat composition, the better; however, if the HLB is less than 7, the effect of promoting demulsification may not be sufficient and it is difficult to dissolve in the aqueous phase. In some cases, the flavor appearance (taste presentation) may be inferior. Furthermore, there are substantially no emulsifiers with an HLB of more than 20.
前記ＨＬＢが７以上の高ＨＬＢ乳化剤としては、特に限定されるものではないが、例えば、ショ糖脂肪酸エステル、蒸留ジグリセリン脂肪酸エステル、重合度が３以上のポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、及びリゾレシチンからなる群より選ばれる少なくとも１種を用いることができる。これらの中でもより高いＨＬＢの乳化剤の種類が豊富である観点から、ショ糖脂肪酸エステル、及び重合度が３以上のポリグリセリン脂肪酸エステルからなる群より選ばれる少なくとも１種が好ましい。また、重合度が３以上のポリグリセリン脂肪酸エステルの中では重合度が高いものが好ましく、デカグリセリン脂肪酸エステルがより好ましい。 The high HLB emulsifier having an HLB of 7 or more is not particularly limited, but includes, for example, sucrose fatty acid ester, distilled diglycerin fatty acid ester, polyglycerin fatty acid ester having a degree of polymerization of 3 or more, sorbitan fatty acid ester, and At least one selected from the group consisting of lysolecithin can be used. Among these, at least one selected from the group consisting of sucrose fatty acid esters and polyglycerin fatty acid esters having a degree of polymerization of 3 or more is preferred from the viewpoint of a wide variety of emulsifiers with higher HLB. Further, among polyglycerol fatty acid esters having a degree of polymerization of 3 or more, those having a high degree of polymerization are preferable, and decaglycerol fatty acid esters are more preferable.
前記脂肪酸エステルを構成する脂肪酸は、飽和脂肪酸でも不飽和脂肪酸でも良いが、炭素数１２以上の脂肪酸が好ましく、炭素数１２～１８（Ｃ１２～Ｃ１８）の脂肪酸がより好ましく、炭素数１２～１８の飽和脂肪酸が更に好ましい。炭素数が１２を下回ると解乳化の促進効果が十分でない場合があり、炭素数が１８を超えるとフィリングの口溶け性が悪化する場合がある。 The fatty acid constituting the fatty acid ester may be a saturated fatty acid or an unsaturated fatty acid, but a fatty acid having 12 or more carbon atoms is preferable, a fatty acid having 12 to 18 carbon atoms (C 12 to C 18 ) is more preferable, and a fatty acid having 12 to 18 carbon atoms is more preferable. More preferred are 18 saturated fatty acids. If the number of carbon atoms is less than 12, the effect of promoting demulsification may not be sufficient, and if the number of carbon atoms is more than 18, the solubility in the mouth of the filling may deteriorate.
また、前記脂肪酸エステルはモノ脂肪酸エステルが好ましく、炭素数１２～１８のショ糖モノ脂肪酸エステルが最も好ましい。 Further, the fatty acid ester is preferably a monofatty acid ester, and most preferably a sucrose monofatty acid ester having 12 to 18 carbon atoms.
前記油中水型乳化油脂組成物における前記水分含量は、油中水型乳化油脂組成物全体中５～５０重量％が好ましく、１５～４５重量％がより好ましく、２０～４０重量％が更に好ましい。水分含量が５重量％を下回ると、口内で風味成分が広がりにくくなり風味を十分に感じにくくなる場合があり、５０重量％を超えると相対的に油脂が少なくなり油中水型乳化油脂組成物として構造が保ちにくくなる場合がある。 The water content in the water-in-oil emulsified fat composition is preferably 5 to 50% by weight, more preferably 15 to 45% by weight, even more preferably 20 to 40% by weight based on the entire water-in-oil emulsified fat composition. . If the water content is less than 5% by weight, the flavor components may be difficult to spread in the mouth, making it difficult to fully perceive the flavor, while if it exceeds 50% by weight, the fat content will be relatively low, resulting in a water-in-oil emulsified fat composition. This may make it difficult to maintain the structure.
前記油中水型乳化油脂組成物は、任意成分として澱粉を含有することができる。前記油中水型乳化油脂組成物の原料として澱粉を含有する際、該澱粉は膨潤していても、膨潤していなくても良いが、良好な耐熱保形性とボディー感を得る観点から、前記油中水型乳化油脂組成物は、膨潤した澱粉を含有することが好ましい。また、生産性の観点からは、予め澱粉以外の原料で作製した油中水型乳化油脂組成物に膨潤した澱粉を添加して混合することが好ましい。膨潤した澱粉としては、膨潤していない澱粉を加水してから加熱し、膨潤させて冷却した物であればよいが、フラワーペーストがより好ましい。膨潤していない澱粉を添加する場合は、前記油中水型乳化油脂組成物の水相に添加することが好ましく、水相に添加することで油中水型乳化油脂組成物の製造時の加熱により澱粉が膨潤するため良好な耐熱保形性とボディー感が得られる。ここで、ボディー感とは、食べたときに経時的に変化する風味を順にトップノート、ミドルノート及びラストノートとした場合に、ミドルノート及びラストノートにかけて風味が残ること（風味があと残りすること）をいう。また、フラワーペーストとは、膨潤していない澱粉をその他の成分と合わせて膨潤させたものであり、具体的には、例えば、澱粉、小麦粉、ナッツ類もしくはその加工品、ココア、チョコレート、コーヒー、果肉、果汁、いも類、豆類又は野菜類を主原料とし、これに砂糖、油脂、粉乳、卵などを加え加熱殺菌処理をしてペースト状にしたものが挙げられる。 The water-in-oil emulsified oil/fat composition may contain starch as an optional component. When starch is contained as a raw material for the water-in-oil emulsified fat composition, the starch may or may not be swollen, but from the viewpoint of obtaining good heat-resistant shape retention and body feel, The water-in-oil emulsified oil/fat composition preferably contains swollen starch. Moreover, from the viewpoint of productivity, it is preferable to add and mix swollen starch to a water-in-oil emulsified fat composition prepared in advance from raw materials other than starch. The swollen starch may be any starch obtained by adding water to unswollen starch, heating it, swelling it, and cooling it, but flour paste is more preferable. When adding unswollen starch, it is preferably added to the aqueous phase of the water-in-oil emulsified fat composition, and by adding it to the aqueous phase, heating during production of the water-in-oil emulsified fat composition is This causes the starch to swell, resulting in good heat-resistant shape retention and body feel. Here, the body feeling is defined as the top note, middle note, and last note in order of the flavor that changes over time when eaten, and the flavor remains until the middle note and the last note. ). In addition, flour paste is a product made by swelling unswollen starch with other ingredients, such as starch, flour, nuts or their processed products, cocoa, chocolate, coffee, etc. Examples include pastes made from fruit pulp, fruit juice, potatoes, beans, or vegetables as main raw materials, added with sugar, fat, oil, milk powder, eggs, etc., and heat sterilized.
前記澱粉としては、コーン、ジャガイモ、サツマイモ、タピオカ、小麦、米、もち米等由来の澱粉等が挙げられ、また、これらの澱粉に必要に応じてエステル化、リン酸架橋、アルファ化、熱処理等の化学的、物理的処理を施したものでもよく、これらの群より選ばれる少なくとも１種を用いることができる。 Examples of the starch include starch derived from corn, potato, sweet potato, tapioca, wheat, rice, glutinous rice, etc. These starches may be subjected to esterification, phosphoric acid crosslinking, pregelatinization, heat treatment, etc. as necessary. It is also possible to use at least one type selected from these groups.
前記澱粉の含量は、膨潤していない澱粉を用いた場合、前記油中水型乳化油脂組成物全体中０．１～５重量％が好ましい。０．１重量％よりも少ないと耐熱保形性の改良効果、ボディー感の増加が顕著でない場合があり、５重量％よりも多いと、油中水型乳化油脂組成物の食感が重過ぎる場合がある。また、膨潤した澱粉を用いた場合は、前記油中水型乳化油脂組成物全体中５～３０重量％が好ましい。５重量％よりも少ないと耐熱保形性の改良効果、ボディー感の増加が顕著でない場合があり、３０重量％よりも多いと、油中水型乳化油脂組成物の食感が重過ぎる場合がある。 When unswollen starch is used, the content of the starch is preferably 0.1 to 5% by weight in the entire water-in-oil emulsified fat composition. If it is less than 0.1% by weight, the effect of improving heat-resistant shape retention and increase in body feel may not be noticeable, and if it is more than 5% by weight, the texture of the water-in-oil emulsified fat composition will be too heavy. There are cases. Furthermore, when swollen starch is used, it is preferably used in an amount of 5 to 30% by weight based on the entire water-in-oil emulsified fat composition. If it is less than 5% by weight, the effect of improving heat-resistant shape retention and the increase in body feel may not be noticeable, and if it is more than 30% by weight, the texture of the water-in-oil emulsified fat composition may be too heavy. be.
本発明の油中水型乳化油脂組成物には、更にその他の任意成分として、例えば、増粘安定剤；食塩や塩化カリウム等の塩味剤；クエン酸、酢酸、乳酸、グルコン酸等の酸味料；牛乳、練乳、脱脂粉乳、カゼイン、ホエーパウダー、バター、クリーム、ナチュラルチーズ、プロセスチーズ、発酵乳等の乳又は乳製品；ショ糖、液糖、はちみつ、ブドウ糖、麦芽糖、オリゴ糖、水飴、ソルビトール、還元水飴、モラセス等の糖類又は糖アルコール類；デキストリン類；ステビア、アスパルテーム等の甘味料；β―カロチン、カラメル、紅麹色素等の着色料；トコフェロール、茶抽出物等の酸化防止剤；小麦蛋白、大豆蛋白等の植物蛋白；卵又は各種卵加工品；着香料；調味料；ｐＨ調整剤；食品保存料；日持ち向上剤；果実；果汁；コーヒー；ナッツペースト；香辛料；カカオマス；ココアパウダー；穀類；豆類；野菜類；肉類；並びに魚介類等の食品素材又は食品添加物等を含有することができる。 The water-in-oil emulsified fat composition of the present invention may further include other optional ingredients, such as a thickening stabilizer; a salting agent such as common salt or potassium chloride; an acidulant such as citric acid, acetic acid, lactic acid, or gluconic acid. Milk or dairy products such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, fermented milk; Sucrose, liquid sugar, honey, glucose, maltose, oligosaccharide, starch syrup, sorbitol , reduced starch syrup, molasses, and other sugars or sugar alcohols; dextrins; stevia, aspartame, and other sweeteners; β-carotene, caramel, red yeast rice color, and other coloring agents; tocopherol, tea extract, and other antioxidants; wheat Protein, vegetable protein such as soy protein; eggs or various egg processed products; flavoring agents; seasonings; pH adjusters; food preservatives; shelf life improvers; fruits; fruit juice; coffee; nut paste; spices; cacao mass; cocoa powder; It can contain food materials such as grains; beans; vegetables; meat; and seafood, or food additives.
本発明の油中水型乳化油脂組成物の製造方法の一実施態様を以下に例示する。まずは前記油脂に、前記ＨＬＢが２～６の乳化剤を前記油中水型乳化油脂組成物全体中５重量％以下（０重量％を含む）となるように混合し、６０～９０℃まで昇温して油相とする。それとは別に、水に前記ＨＬＢが７以上の乳化剤を前記油中水型乳化油脂組成物全体中０．０１～１０重量％となるように、また、必要に応じて前記澱粉を混合し、６０～９０℃まで昇温して水相とする。前記油相を６０～８０℃に保って撹拌しながら、前記水相を添加して撹拌した後、５～２０℃まで冷却する。これにより油中水型乳化油脂組成物を得ることができる。なお、澱粉については、水相を作成する時には添加せず、予め澱粉以外の原料で作製した油中水型乳化油脂組成物へ膨潤していない澱粉を添加し加熱することにより膨潤させて冷却して良く、予め澱粉以外の原料で作製した油中水型乳化油脂組成物へフラワーペースト等予め膨潤した澱粉を混合して撹拌しても良い。 An embodiment of the method for producing a water-in-oil emulsified oil/fat composition of the present invention is illustrated below. First, an emulsifier having an HLB of 2 to 6 is mixed into the oil and fat so that it accounts for 5% by weight or less (including 0% by weight) of the entire water-in-oil emulsified fat composition, and the temperature is raised to 60 to 90°C. to obtain an oil phase. Separately, an emulsifier having an HLB of 7 or more is added to water in an amount of 0.01 to 10% by weight based on the entire water-in-oil emulsified fat composition, and if necessary, the starch is mixed with the emulsifier having an HLB of 7 or more. Raise the temperature to ~90°C to form an aqueous phase. While stirring the oil phase while maintaining it at 60 to 80°C, the aqueous phase is added and stirred, and then cooled to 5 to 20°C. A water-in-oil emulsified oil/fat composition can thereby be obtained. Note that starch is not added when creating the aqueous phase, but unswollen starch is added to a water-in-oil emulsified fat composition prepared in advance from raw materials other than starch, heated to swell, and then cooled. Alternatively, pre-swollen starch such as flower paste may be mixed into a water-in-oil emulsified fat composition prepared in advance from raw materials other than starch and stirred.
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples in any way. In the examples, "parts" and "%" are based on weight.
実施例及び比較例で使用した原料は以下の通りである。
１）グリセリン脂肪酸エステル：理研ビタミン株式会社製「エマルジーＭＳ」（ＨＬＢ＝４．３）
２）グリセリン脂肪酸エステル：理研ビタミン株式会社製「ポエムＭ－３００」（ＨＬＢ＝５．４）
３）グリセリン脂肪酸エステル：理研ビタミン株式会社製「ポエムＢ－２００」（ＨＬＢ＝２．８）
４）ポリグリセリン縮合リシノレート：阪本薬品株式会社製「ＳＹグリスター ＣＲＳ－７５」（ＨＬＢ＝１）
５）ショ糖脂肪酸エステル：第一工業製薬株式会社製「ＤＫエステルＳＳ」（ＨＬＢ＝１９）
６）デカグリセリン脂肪酸エステル：阪本薬品株式会社製「ＳＹグリスター ＭＬ－７５０」（ＨＬＢ＝１４．７）
７）ショ糖脂肪酸エステル：第一工業製薬株式会社製「ＤＫエステルＦ－７０」（ＨＬＢ＝８）
８）バターフレーバー：Givaudan製「バターフレーバー」
９）ミルクフレーバー：Givaudan製「ミルクフレーバー」
１０）異性化液糖：昭和産業株式会社製「ニューフラクトＲ－３０」
１１）ショ糖ステアリン酸エステル：第一工業製薬株式会社製「ＤＫエステルＦ－１１０」（ＨＬＢ＝１１）
１２）ショ糖パルミチン酸エステル：三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＰ－１６７０」（ＨＬＢ＝１６）
１３）ショ糖ミリスチン酸エステル：三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＭ－１６９５」（ＨＬＢ＝１６）
１４）ショ糖オレイン酸エステル：三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＯ－１５７０」（ＨＬＢ＝１５）
１５）ショ糖ステアリン酸エステル：第一工業製薬株式会社製「ＤＫエステルＦ－５０」（ＨＬＢ＝６）
１６）ショ糖ステアリン酸エステル：三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＳ－５７０」（ＨＬＢ＝５）
１７）ショ糖ステアリン酸エステル：三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＳ－３７０」（ＨＬＢ＝３）
１８）デカグリセリンステアリン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＭＳＷ－７Ｓ」（ＨＬＢ＝１９）
１９）ヘキサグリセリンステアリン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＴＳ－５Ｓ」（ＨＬＢ＝７．４）
２０）デカグリセリンミリスチン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＭＬ－７５０」（ＨＬＢ＝１４．７）
２１）デカグリセリンオレイン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＭＯ－７Ｓ」（ＨＬＢ＝１２．９）
２２）テトラグリセリンオレイン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＭＯ－３Ｓ」（ＨＬＢ＝８．８）
２３）蒸留ジグリセリンオレイン酸エステル：理研ビタミン株式会社製「ポエムＤＯ－１００Ｖ」（ＨＬＢ＝７．３）
２４）デカグリセリンステアリン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＡＳ－７Ｓ」（ＨＬＢ＝３．８）
２５）ヘキサグリセリンステアリン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＳＰ－５Ｓ」（ＨＬＢ＝４．５）
２６）ジグリセリンステアリン酸エステル：理研ビタミン株式会社製「リケマールＳ－７１－Ｄ」（ＨＬＢ＝５．７）
２７）ペンタグリセリンオレイン酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＰＯ－３Ｓ」（ＨＬＢ＝２．９）
２８）デカグリセリンカプリル酸エステル：坂本薬品工業株式会社製「ＳＹグリスターＭＣＡ－７５０」（ＨＬＢ＝１６．１）
２９）ソルビタンラウリン酸エステル：理研ビタミン株式会社製「Ｌ－３００」（ＨＬＢ＝８）
３０）ポリオキシエチレンソルビタンラウリン酸エステル：花王株式会社製「エマゾールＬ－１２０Ｖ」（ＨＬＢ＝１６．７）
３１）ポリオキシエチレンソルビタンオレイン酸エステル：花王株式会社製「エマゾールＯ－１２０Ｖ」（ＨＬＢ＝１５）
３２）モノグリセリンジアセチル酒石酸ステアリン酸エステル：理研ビタミン株式会社製「ポエムＷ－６０」（ＨＬＢ＝９．５）
３３）酵素分解レシチン：ＳＯＬＡＥ， ＬＬＣ製「ソレックＫ－ＥＭＬ」（ＨＬＢ＝１５）
３４）加工澱粉：松谷化学工業株式会社製「フードスターチＨＲ－７」
３５）フラワーペースト：株式会社カネカ製「デザートベース」
The raw materials used in the examples and comparative examples are as follows.
1) Glycerin fatty acid ester: "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. (HLB = 4.3)
2) Glycerin fatty acid ester: "Poem M-300" manufactured by Riken Vitamin Co., Ltd. (HLB = 5.4)
3) Glycerin fatty acid ester: "Poem B-200" manufactured by Riken Vitamin Co., Ltd. (HLB = 2.8)
4) Polyglycerin condensed ricinoleate: “SY Glister CRS-75” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=1)
5) Sucrose fatty acid ester: “DK Ester SS” manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (HLB=19)
6) Decaglycerin fatty acid ester: "SY Glister ML-750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 14.7)
7) Sucrose fatty acid ester: “DK Ester F-70” manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (HLB=8)
8) Butter flavor: “Butter flavor” made by Givaudan
9) Milk flavor: “Milk Flavor” made by Givaudan
10) Isomerized liquid sugar: “New Fracto R-30” manufactured by Showa Sangyo Co., Ltd.
11) Sucrose stearate: “DK Ester F-110” manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (HLB=11)
12) Sucrose palmitate ester: “Ryoto Sugar Ester P-1670” manufactured by Mitsubishi Chemical Foods Corporation (HLB=16)
13) Sucrose myristate ester: “Ryoto Sugar Ester M-1695” manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB=16)
14) Sucrose oleate ester: “Ryoto Sugar Ester O-1570” manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB=15)
15) Sucrose stearate: “DK Ester F-50” manufactured by Daiichi Kogyo Seiyaku Co., Ltd. (HLB=6)
16) Sucrose stearate: “Ryoto Sugar Ester S-570” manufactured by Mitsubishi Chemical Foods Corporation (HLB=5)
17) Sucrose stearate: “Ryoto Sugar Ester S-370” manufactured by Mitsubishi Chemical Foods Corporation (HLB=3)
18) Decaglycerin stearate: “SY Glister MSW-7S” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=19)
19) Hexaglycerin stearate: "SY Glister TS-5S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 7.4)
20) Decaglycerin myristate ester: "SY Glister ML-750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 14.7)
21) Decaglycerin oleate ester: "SY Glister MO-7S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 12.9)
22) Tetraglycerin oleate ester: "SY Glister MO-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 8.8)
23) Distilled diglycerin oleate ester: "Poem DO-100V" manufactured by Riken Vitamin Co., Ltd. (HLB = 7.3)
24) Decaglycerin stearate: “SY Glister AS-7S” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB=3.8)
25) Hexaglycerin stearate: “SY Glister SP-5S” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 4.5)
26) Diglycerin stearate: “Rikemar S-71-D” manufactured by Riken Vitamin Co., Ltd. (HLB=5.7)
27) Pentaglycerin oleate ester: "SY Glister PO-3S" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 2.9)
28) Decaglycerin caprylic acid ester: "SY Glister MCA-750" manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB = 16.1)
29) Sorbitan laurate: “L-300” manufactured by Riken Vitamin Co., Ltd. (HLB=8)
30) Polyoxyethylene sorbitan laurate: “Emazol L-120V” manufactured by Kao Corporation (HLB=16.7)
31) Polyoxyethylene sorbitan oleate: “Emazol O-120V” manufactured by Kao Corporation (HLB=15)
32) Monoglycerin diacetyl tartrate stearate: "Poem W-60" manufactured by Riken Vitamin Co., Ltd. (HLB = 9.5)
33) Enzyme-degraded lecithin: “SOLAE K-EML” manufactured by SOLAE, LLC (HLB=15)
34) Processed starch: “Foodstarch HR-7” manufactured by Matsutani Chemical Industry Co., Ltd.
35) Flower paste: “Dessert Base” manufactured by Kaneka Co., Ltd.
＜風味（呈味性）の評価＞
実施例又は比較例で作製したバタークリームを２０℃に３時間（Ｄ＋０）及び４８時間（Ｄ＋２）温調し、熟練した１０名のパネラーにそのまま食べてもらい、以下の基準により評価を実施し、それらの平均点を評価値とした。その際の評価の基準は、トランス脂肪酸を含有する部分水添油使用の市販バタークリーム（株式会社カネカ製「ＢＬミルクライト」）を３点とした。
５点：甘味及び乳風味を非常に強く感じる。
４点：甘味及び乳風味を強く感じる。
３点：甘味及び乳風味を感じる。
２点：甘味及び乳風味を弱く感じる。
１点：甘味及び乳風味を感じない。
<Evaluation of flavor (taste)>
The buttercream prepared in the examples or comparative examples was temperature-controlled at 20 ° C. for 3 hours (D+0) and 48 hours (D+2), and 10 experienced panelists ate it as it was and evaluated it according to the following criteria. The average score was taken as the evaluation value. The evaluation criteria at that time was 3 points for a commercially available butter cream ("BL Milk Light" manufactured by Kaneka Co., Ltd.) using partially hydrogenated oil containing trans fatty acids.
5 points: Very strong sweetness and milk flavor.
4 points: Strong sense of sweetness and milk flavor.
3 points: Sweetness and milk flavor are felt.
2 points: Sweetness and milk flavor are felt weakly.
1 point: No sweetness or milk flavor felt.
＜口溶け性の評価＞
実施例又は比較例で作製したバタークリームを２０℃に３時間温調し、熟練した１０名のパネラーにそのまま食べてもらい、以下の基準により評価を実施し、それらの平均点を評価値とした。該評価の基準は、トランス脂肪酸を含有する部分水添油使用の市販バタークリーム（株式会社カネカ製「ＢＬミルクライト」）を３点とした。
５点：極めて口溶けが良好である。
４点：非常に口溶けが良好である。
３点：口溶けが良好である。
２点：やや口溶けが悪い。
１点：口溶けが悪い。
<Evaluation of meltability in the mouth>
The buttercream prepared in the examples or comparative examples was temperature-controlled at 20°C for 3 hours, and 10 experienced panelists ate it as it was, and evaluated it according to the following criteria, and the average score was taken as the evaluation value. . The criteria for this evaluation was 3 points for a commercially available butter cream ("BL Milk Light" manufactured by Kaneka Co., Ltd.) using partially hydrogenated oil containing trans fatty acids.
5 points: Melts in the mouth extremely well.
4 points: Melts in the mouth very well.
3 points: Melts well in the mouth.
2 points: Slightly poor melting in the mouth.
1 point: Poor melting in the mouth.
＜耐熱保形性の評価＞
実施例又は比較例で作製したバタークリームを１０ｇずつポリカップにソフトクリーム状に口金で絞り保存した。そのクリームの入ったポリカップを２５℃に２日間温調し、状態の確認を目視で観察し、以下の基準で評価した。
５点：極めて耐熱保形性がある。
４点：非常に耐熱保形性があり、ダレがない。
３点：耐熱保形性があり、殆どダレがない。
２点：耐熱保形性が劣り、ややダレが生じる。
１点：耐熱保形性がなく、ダレが生じる。
<Evaluation of heat-resistant shape retention>
Each 10 g of the buttercream produced in the example or comparative example was squeezed into a soft-serve ice cream cup with a nozzle and stored. The temperature of the polycup containing the cream was controlled at 25° C. for 2 days, and the condition was visually observed and evaluated based on the following criteria.
5 points: Excellent heat-resistant shape retention.
4 points: Excellent heat-resistant shape retention and no sagging.
3 points: Heat-resistant shape retention, almost no sagging.
2 points: Heat-resistant shape retention is poor, and some sagging occurs.
1 point: There is no heat-resistant shape retention and sagging occurs.
＜フィリング総合評価＞
実施例又は比較例で作製したバタークリームを用いて評価した４項目（呈味性（Ｄ＋０）、呈味性（Ｄ＋２）、口溶け性、耐熱保形性）の評価結果について、バタークリームの品質としての重要度を加味し、各点数を以下のように再評価してポイントの合計により総合評価を行った。
<Comprehensive filling evaluation>
Regarding the evaluation results of four items (taste appearance (D+0), taste appearance (D+2), meltability in the mouth, heat-resistant shape retention) evaluated using the buttercream prepared in the examples or comparative examples, the quality of the buttercream was evaluated. Taking into consideration the importance of each item, each score was reevaluated as shown below, and a comprehensive evaluation was made by summing the points.
・呈味性（Ｄ＋０）の各点数の再評価
５点：１０ポイント、４点：８ポイント、３点：０ポイント、
２点：－５ポイント、１点：－１０ポイント
・呈味性（Ｄ＋２）の点数の再評価
５点：２０ポイント、４点：１６ポイント、３点：５ポイント、
２点：－２０ポイント、１点：－４０ポイント
・口溶け性及び耐熱保形性の点数の再評価
５点：２０ポイント、４点：１６ポイント、３点：０ポイント、
２点：－２０ポイント、１点：－４０ポイント
・Re-evaluation of each score for taste (D+0) 5 points: 10 points, 4 points: 8 points, 3 points: 0 points,
2 points: -5 points, 1 point: -10 points ・Re-evaluation of the taste (D+2) score 5 points: 20 points, 4 points: 16 points, 3 points: 5 points,
2 points: -20 points, 1 point: -40 points - Re-evaluation of scores for melting in the mouth and heat-resistant shape retention 5 points: 20 points, 4 points: 16 points, 3 points: 0 points,
2 points: -20 points, 1 point: -40 points
・総合評価
◎：総合点が５０ポイント以上である。
〇：総合点が２３ポイント以上４９ポイント以下である。
△：総合点が９ポイント以上２２ポイント以下である。
×：総合点が８ポイント以下である。
・Comprehensive evaluation ◎: The total score is 50 points or more.
○: Total score is 23 points or more and 49 points or less.
Δ: Total score is 9 points or more and 22 points or less.
×: Total score is 8 points or less.
（製造例１）パーム系油脂Ａの作製
常法に従い、パーム油１００重量部を５００Ｐａの減圧下で９０℃に加熱し、０．２重量部のナトリウムメチラートを加えて３０分攪拌してランダムエステル交換した。水洗した後、５００Ｐａの減圧下、９０℃において２重量部の白土を加えて脱色した。２４０℃、２００Ｐａの条件で１時間脱臭をしてパーム系油脂Ａを得た。
(Production Example 1) Production of palm oil fat A According to a conventional method, 100 parts by weight of palm oil was heated to 90°C under a reduced pressure of 500 Pa, 0.2 parts by weight of sodium methylate was added, and the mixture was stirred for 30 minutes and then randomly Transesterified. After washing with water, 2 parts by weight of clay was added at 90° C. under a reduced pressure of 500 Pa to decolorize. Palm oil and fat A was obtained by deodorizing for 1 hour at 240° C. and 200 Pa.
（製造例２）パーム系油脂Ｂの作製
パーム油１００重量部に代えて、パーム油の分別油であるパームスーパーオレイン１００重量部を用いる以外は、製造例１と同様の操作を行い、パーム系油脂Ｂを得た。
(Production Example 2) Preparation of palm-based oil B The same operation as in Production Example 1 was performed except that 100 parts by weight of palm superolein, which is a fractionated oil of palm oil, was used instead of 100 parts by weight of palm oil. Oil B was obtained.
（製造例３）パーム系油脂Ｃの作製
パーム油１００重量部に代えて、パーム油の分別油であるパームステアリン１００重量部を用いる以外は、製造例１と同様の操作を行い、パーム系油脂Ｃを得た。
(Production Example 3) Preparation of Palm-based Oil C I got a C.
（製造例４）調合油Ａの作製
パーム系油脂Ａを６０重量部、菜種油を４０重量部混合し、調合油Ａを得た。調合油Ａの３０℃におけるＳＦＣは１１．５％であり、トランス脂肪酸含量は０．８重量％であった。
(Production Example 4) Preparation of Compound Oil A 60 parts by weight of palm oil A and 40 parts by weight of rapeseed oil were mixed to obtain Compound Oil A. The SFC of prepared oil A at 30° C. was 11.5%, and the trans fatty acid content was 0.8% by weight.
（製造例５）調合油Ｂの作製
パーム系油脂Ｂを３０重量部、パーム核油を３０重量部、菜種油を４０重量部混合し、調合油Ｂを得た。調合油Ｂの３０℃におけるＳＦＣは２．１％であり、トランス脂肪酸含量は０．４重量％であった。
(Production Example 5) Preparation of Blended Oil B 30 parts by weight of palm oil B, 30 parts by weight of palm kernel oil, and 40 parts by weight of rapeseed oil were mixed to obtain blended oil B. The SFC of prepared oil B at 30° C. was 2.1%, and the trans fatty acid content was 0.4% by weight.
（製造例６）調合油Ｃの作製
パーム系油脂Ａを７５重量部、菜種油を２５重量部混合し、調合油Ｃを得た。調合油Ｃの３０℃におけるＳＦＣは１４．４％であり、トランス脂肪酸含量は０．５重量％であった。
(Production Example 6) Preparation of Compounded Oil C 75 parts by weight of palm oil fat A and 25 parts by weight of rapeseed oil were mixed to obtain Compounded Oil C. The SFC of prepared oil C at 30° C. was 14.4%, and the trans fatty acid content was 0.5% by weight.
（製造例７）調合油Ｄの作製
パーム系油脂Ａを１０重量部、パーム系油脂Ｃを１１重量部、パーム核油を３０重量部、菜種油を４９重量部混合し、調合油Ｄを得た。調合油Ｄの３０℃におけるＳＦＣは６．８％であり、トランス脂肪酸含量は０．６８重量％であった。
(Production Example 7) Preparation of blended oil D 10 parts by weight of palm oil A, 11 parts by weight of palm oil C, 30 parts by weight of palm kernel oil, and 49 parts by weight of rapeseed oil were mixed to obtain blended oil D. . The SFC of prepared oil D at 30° C. was 6.8%, and the trans fatty acid content was 0.68% by weight.
（製造例８）調合油Ｅの作製
パーム系油脂Ａを８０重量部、パーム系油脂Ｃを２０重量部混合し、調合油Ｄを得た。調合油Ｄの３０℃におけるＳＦＣは２４．０％であり、トランス脂肪酸含量は０．６重量％であった。
(Production Example 8) Preparation of Compounded Oil E 80 parts by weight of palm-based oil A and 20 parts by weight of palm-based fat C were mixed to obtain mixed oil D. The SFC at 30° C. of prepared oil D was 24.0%, and the trans fatty acid content was 0.6% by weight.
（製造例９）調合油Ｆの作製
パーム核油を５０重量部、菜種油を５０重量部混合し、調合油Ｅを得た。調合油Ｅの３０℃におけるＳＦＣは０．２％であり、トランス脂肪酸含量は０．１重量％であった。
(Production Example 9) Preparation of Compounded Oil F 50 parts by weight of palm kernel oil and 50 parts by weight of rapeseed oil were mixed to obtain a blended oil E. The SFC of blended oil E at 30° C. was 0.2%, and the trans fatty acid content was 0.1% by weight.
（実施例１）フィリングとして用い得るバタークリームの作製
表１に示す配合に従って、バタークリームを製造した。即ち、製造例４の調合油Ａ、バターフレーバーを７０℃で加温し、攪拌し混合して油相を調製した。次に異性化液糖、水、ショ糖脂肪酸エステル（ＨＬＢ＝１９）、上白糖、塩、ミルクフレーバーを６０℃で加温し、攪拌し混合して水相を調製した。調製した油相に水相を混合して予備乳化を行った。得られた予備乳化物を、急冷捏和装置を用いて急冷して捏和し、混和機を経てバタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Example 1) Production of buttercream that can be used as filling Buttercream was produced according to the formulation shown in Table 1. That is, the blended oil A and butter flavor of Production Example 4 were heated at 70° C., stirred, and mixed to prepare an oil phase. Next, high-fructose corn syrup, water, sucrose fatty acid ester (HLB=19), white sugar, salt, and milk flavor were heated at 60° C., stirred, and mixed to prepare an aqueous phase. Pre-emulsification was performed by mixing the water phase with the prepared oil phase. The obtained preliminary emulsion was quenched and kneaded using a quenching and kneading device, and passed through a kneading machine to obtain a butter cream. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（実施例２～３）フィリングとして用い得るバタークリームの作製
表１に示す配合に従って、ショ糖脂肪酸エステル（ＨＬＢ＝１９）をデカグリセリン脂肪酸エステル（ＨＬＢ＝１４．７）（実施例２）、ショ糖脂肪酸エステル（ＨＬＢ＝８）（実施例３）に変えた以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Examples 2 to 3) Preparation of butter cream that can be used as a filling According to the formulation shown in Table 1, sucrose fatty acid ester (HLB = 19) was mixed with decaglycerin fatty acid ester (HLB = 14.7) (Example 2), chocolate Buttercream was obtained in the same manner as in Example 1 except that sugar fatty acid ester (HLB=8) (Example 3) was used. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（実施例４～６）フィリングとして用い得るバタークリームの作製
表１に示す配合に従って、油相に更にグリセリン脂肪酸エステル（ＨＬＢ＝４．３）（実施例４）、グリセリン脂肪酸エステル（ＨＬＢ＝５．４）（実施例５）、グリセリン脂肪酸エステル（ＨＬＢ＝２．８）をそれぞれ０．３重量部添加し、水量を調整した以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Examples 4 to 6) Preparation of butter cream that can be used as a filling According to the formulation shown in Table 1, the oil phase is further supplemented with glycerin fatty acid ester (HLB=4.3) (Example 4), glycerin fatty acid ester (HLB=5. 4) (Example 5) A buttercream was obtained in the same manner as in Example 1, except that 0.3 parts by weight of each glycerin fatty acid ester (HLB=2.8) was added and the amount of water was adjusted. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（実施例７～９）フィリングとして用い得るバタークリームの作製
表１に示す配合に従って、調合油Ａを調合油Ｂ（実施例７）、調合油Ｃ（実施例８）、調合油Ｄ（実施例９）に変えた以外は実施例４と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Examples 7 to 9) Preparation of butter cream that can be used as a filling According to the formulation shown in Table 1, blended oil A was mixed with blended oil B (example 7), blended oil C (example 8), blended oil D (example A buttercream was obtained in the same manner as in Example 4 except that 9) was changed. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（実施例１０～１３）フィリングとして用い得るバタークリームの作製
表２に示す配合に従って、ショ糖脂肪酸エステル（ＨＬＢ＝１９）の量を５重量部（実施例１０），３重量部（実施例１１），１重量部（実施例１２），０．０１重量部（実施例１３）に変えた以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Examples 10 to 13) Preparation of butter cream that can be used as filling According to the formulation shown in Table 2, the amount of sucrose fatty acid ester (HLB=19) was adjusted to 5 parts by weight (Example 10) and 3 parts by weight (Example 11). ), 1 part by weight (Example 12), and 0.01 part by weight (Example 13), a buttercream was obtained in the same manner as in Example 1. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（実施例１４～１６）フィリングとして用い得るバタークリームの作製
表２に示す配合に従って、油相に更にグリセリン脂肪酸エステル（ＨＬＢ＝４．３）を５重量部（実施例１４），３重量部（実施例１５），１重量部（実施例１６）を添加し、水量を調整した以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Examples 14 to 16) Preparation of butter cream that can be used as a filling According to the formulation shown in Table 2, 5 parts by weight (Example 14) and 3 parts by weight ( A buttercream was obtained in the same manner as in Example 1, except that 1 part by weight (Example 15) and 1 part by weight (Example 16) were added and the amount of water was adjusted. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（比較例１）フィリングとして用い得るバタークリームの作製
表３に示す配合に従って、ショ糖脂肪酸エステル（ＨＬＢ＝１９）を添加せずに、水量を調整した以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Comparative Example 1) Preparation of butter cream that can be used as a filling Butter cream was prepared in the same manner as in Example 1 except that the amount of water was adjusted without adding sucrose fatty acid ester (HLB=19) according to the formulation shown in Table 3. Got the cream. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（比較例２，３）フィリングとして用い得るバタークリームの作製
表３に示す配合に従って、水相にショ糖脂肪酸エステル（ＨＬＢ＝１９）を添加せず、油相にグリセリン脂肪酸エステル（ＨＬＢ＝４．３）を０．３重量部添加し（比較例２）、油相にポリグリセリン縮合リシノレート（ＨＬＢ＝１）（比較例３）を０．３重量部添加した以外はそれぞれ実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Comparative Examples 2 and 3) Preparation of butter cream that can be used as a filling According to the formulation shown in Table 3, sucrose fatty acid ester (HLB=19) was not added to the water phase, and glycerin fatty acid ester (HLB=4. The procedure was the same as in Example 1, except that 0.3 parts by weight of 3) was added (Comparative Example 2) and 0.3 parts by weight of polyglycerin condensed ricinoleate (HLB = 1) (Comparative Example 3) was added to the oil phase. I got buttercream. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
（比較例４，５）フィリングとして用い得るバタークリームの作製
表３に示す配合に従って、油脂を調合油Ｅ（比較例４），調合油Ｆ（比較例５）に変えた以外は実施例１と同様にして、バタークリームを得た。得られたバタークリームについて、風味（呈味性）・口溶け性・耐熱保形性、及びフィリングの総合評価を行い、その結果を表４にまとめた。
(Comparative Examples 4 and 5) Preparation of butter cream that can be used as a filling Same as Example 1 except that the oil and fat were changed to blended oil E (comparative example 4) and blended oil F (comparative example 5) according to the formulation shown in Table 3. Buttercream was obtained in the same manner. The resulting buttercream was comprehensively evaluated for flavor (taste), meltability in the mouth, heat-resistant shape retention, and filling, and the results are summarized in Table 4.
表４の結果から明らかなように、ＨＬＢが７以上の高ＨＬＢの乳化剤を水相に添加することにより得られたバタークリームは、２０℃で４８時間（Ｄ＋２）経過後も優れた呈味性を有し、風味の出方が良好である（実施例１～１６、比較例１～２）。但し、ＨＬＢが７以上の高ＨＬＢの乳化剤を水相に添加しても、油相に低ＨＬＢ乳化剤としてポリグリセリン縮合リシノレート（ＨＬＢ＝１）を添加したバタークリームの場合は、油中水型の乳化力が強すぎるためにＨＬＢが７以上の高ＨＬＢ乳化剤の効果が発揮されず、２０℃で４８時間（Ｄ＋２）経過後の呈味性は十分ではなく、風味の出方が劣る（比較例３）。また、３０℃における油脂のＳＦＣが２４％と高い場合には、口溶け性が悪いために呈味性の改善が十分でなく、風味の出方が劣る（比較例４）。逆に３０℃における油脂のＳＦＣが０．２％と低い場合には、耐熱保形性が著しく劣るためフィリングとしての実用性がない（比較例５）。 As is clear from the results in Table 4, the buttercream obtained by adding a high HLB emulsifier with an HLB of 7 or more to the aqueous phase has excellent taste even after 48 hours (D+2) at 20°C. and the flavor is good (Examples 1 to 16, Comparative Examples 1 to 2). However, even if a high HLB emulsifier with an HLB of 7 or more is added to the water phase, in the case of butter cream in which polyglycerin condensed ricinoleate (HLB = 1) is added to the oil phase as a low HLB emulsifier, water-in-oil type Because the emulsifying power is too strong, the effect of a high HLB emulsifier with an HLB of 7 or more is not exhibited, and the taste after 48 hours at 20°C (D+2) is not sufficient and the flavor is inferior (Comparative example) 3). Furthermore, when the SFC of the oil or fat at 30° C. is as high as 24%, the taste is not sufficiently improved due to poor mouth solubility, and the flavor is inferior (Comparative Example 4). On the other hand, if the SFC of the oil or fat at 30° C. is as low as 0.2%, the heat-resistant shape retention is extremely poor, so that it is not practical as a filling (Comparative Example 5).
（実施例１７～２２）乳化剤（ショ糖脂肪酸エステル：ＳＥ）の評価
製造例４の調合油Ａを７０℃で加温し、急冷捏和装置を用いて急冷して捏和してショートニングＡを得た。次に表５に示す配合に従って、油中水型乳化油脂組成物を作製し、各乳化剤（ＳＥ）を用いた場合の風味（呈味性）の評価を行った。即ち、ショートニングＡをボウルに入れ、ホイッパー（ホバートジャパン社製）で低速３０秒攪拌し、軟化させた。ステンレスビーカーに各乳化剤及びその他原料を入れ、７０℃３０分殺菌した後２０℃まで冷却させ水相を作製し、軟化させたショートニングＡの入ったボウルに入れた。そして比重が０．８０±０．０２になるまで攪拌混合することで油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表５に示した。
(Examples 17 to 22) Evaluation of emulsifier (sucrose fatty acid ester: SE) Mixed oil A of Production Example 4 was heated at 70°C, rapidly cooled and kneaded using a rapid cooling kneading device, and shortening A was obtained. Obtained. Next, water-in-oil emulsified oil and fat compositions were prepared according to the formulations shown in Table 5, and the flavor (tastability) when each emulsifier (SE) was used was evaluated. That is, shortening A was placed in a bowl and stirred at low speed for 30 seconds using a whipper (manufactured by Hobart Japan) to soften it. Each emulsifier and other raw materials were placed in a stainless beaker, sterilized at 70°C for 30 minutes, cooled to 20°C to prepare an aqueous phase, and placed in a bowl containing softened shortening A. A water-in-oil emulsified oil/fat composition was prepared by stirring and mixing until the specific gravity became 0.80±0.02, and the flavor (tastability) was evaluated according to the evaluation criteria. The results are also shown in Table 5.
（比較例６～８）乳化剤（ＳＥ）の評価
表５に示す配合に従って、各乳化剤（ＳＥ）の風味（呈味性）の評価を行った。即ち、実施例１７と同様の操作で油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表５に示した。
(Comparative Examples 6 to 8) Evaluation of emulsifiers (SE) According to the formulations shown in Table 5, the flavor (tastability) of each emulsifier (SE) was evaluated. That is, a water-in-oil emulsified oil/fat composition was prepared in the same manner as in Example 17, and flavor (tastability) was evaluated according to the evaluation criteria described above. The results are also shown in Table 5.
表５の結果から明らかなようにＨＬＢが７以上の高ＨＬＢのショ糖脂肪酸エステルを水相に添加することで風味（呈味性）が著しく向上する（実施例１７～２２）。ＨＬＢ値は高い方が好ましく、ＨＬＢが６以下の低ＨＬＢのショ糖脂肪酸エステルを水相に添加しても風味の出方（呈味性）の改善が十分でない（比較例６～８）。 As is clear from the results in Table 5, flavor (tastability) is significantly improved by adding a high HLB sucrose fatty acid ester with an HLB of 7 or more to the aqueous phase (Examples 17 to 22). A high HLB value is preferable, and even if a sucrose fatty acid ester with a low HLB of 6 or less is added to the aqueous phase, the flavor appearance (taste presentation) is not sufficiently improved (Comparative Examples 6 to 8).
（実施例２３～２８）乳化剤（ポリグリセリン脂肪酸エステル：ＰＧ）の評価
表６に示す配合に従って、各乳化剤（ＰＧ）の風味（呈味性）の評価を行った。即ち、実施例１７と同様の操作で油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表６に示した。
(Examples 23 to 28) Evaluation of emulsifiers (polyglycerol fatty acid esters: PG) Flavor (tastability) of each emulsifier (PG) was evaluated according to the formulation shown in Table 6. That is, a water-in-oil emulsified oil/fat composition was prepared in the same manner as in Example 17, and flavor (tastability) was evaluated according to the evaluation criteria described above. The results are also shown in Table 6.
（比較例９～１２）乳化剤（ＰＧ）の評価
表６に示す配合に従って、各乳化剤（ＰＧ）の風味（呈味性）の評価を行った。即ち、実施例１７と同様の操作で油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表６に示した。
(Comparative Examples 9 to 12) Evaluation of emulsifiers (PG) According to the formulations shown in Table 6, the flavor (tastability) of each emulsifier (PG) was evaluated. That is, a water-in-oil emulsified oil/fat composition was prepared in the same manner as in Example 17, and flavor (tastability) was evaluated according to the evaluation criteria described above. The results are also shown in Table 6.
表６の結果から明らかなようにＨＬＢが７以上の高ＨＬＢのポリグリセリン脂肪酸エステルを水相に添加することで風味（呈味性）が著しく向上する（実施例２３～２８）。ＨＬＢ値は高い方が好ましく、ＨＬＢが６以下の低ＨＬＢのポリグリセリン脂肪酸エステルを水相に添加しても呈味性の改善が十分でない（比較例９～１２）。 As is clear from the results in Table 6, flavor (tastability) is significantly improved by adding a high HLB polyglycerol fatty acid ester having an HLB of 7 or more to the aqueous phase (Examples 23 to 28). A higher HLB value is preferable, and even if a polyglycerin fatty acid ester with a low HLB of 6 or less is added to the aqueous phase, the taste is not sufficiently improved (Comparative Examples 9 to 12).
（実施例２９～３３）乳化剤（ＳＥ及びＰＧの他）の評価
表７に示す配合に従って、各乳化剤（ＳＥ及びＰＧの他）の風味（呈味性）の評価を行った。即ち、実施例１７と同様の操作で油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表７に示した。
(Examples 29 to 33) Evaluation of emulsifiers (other than SE and PG) Flavor (tastability) of each emulsifier (other than SE and PG) was evaluated according to the formulation shown in Table 7. That is, a water-in-oil emulsified oil/fat composition was prepared in the same manner as in Example 17, and flavor (tastability) was evaluated according to the evaluation criteria described above. The results are also shown in Table 7.
表７の結果から明らかなようにＨＬＢが７以上の高ＨＬＢの各乳化剤を水相に添加することで、２０℃で４８時間（Ｄ＋２）経過後も優れた風味（呈味性）を有する（実施例２９～３３）。 As is clear from the results in Table 7, by adding each emulsifier with a high HLB of 7 or more to the aqueous phase, excellent flavor (taste) is maintained even after 48 hours (D+2) at 20°C ( Examples 29-33).
（実施例３４～３５）澱粉添加配合
表８に示す配合に従って、水相部へ澱粉として加工澱粉（実施例３４）又はフラワーペースト（実施例３５）を配合したこと以外は、実施例１７と同様の操作で油中水型乳化油脂組成物を作製し、前記評価基準に従って風味（呈味性）の評価を行った。その結果を同じく表８に示した。
(Examples 34-35) Starch addition formulation Same as Example 17 except that modified starch (Example 34) or flour paste (Example 35) was added as starch to the aqueous phase according to the formulation shown in Table 8. A water-in-oil emulsified oil/fat composition was prepared by the above procedure, and the flavor (tastability) was evaluated according to the above-mentioned evaluation criteria. The results are also shown in Table 8.
表８の結果から明らかなように澱粉を配合した場合においても、２０℃で４８時間（Ｄ＋２）経過後も優れた風味（呈味性）を有する。更に澱粉を含まない実施例１７と比較して、フィリングとしての良好な耐熱保形性とボディー感が付与されており、食べたときに極めて風味があと残りした。
As is clear from the results in Table 8, even when starch is blended, the product retains excellent flavor (tastability) even after 48 hours (D+2) at 20°C. Furthermore, compared to Example 17, which did not contain starch, the filling had better heat-resistant shape retention and body feel, and the flavor remained extremely strong when eaten.
Claims (5)
前記油中水型乳化油脂組成物全体中、油脂含量が２５～９５重量％、水分含量が５～５０重量％であり、
前記油中水型乳化油脂組成物の油相中のＨＬＢが２～６の乳化剤の含量が前記油中水型乳化油脂組成物全体中５重量％以下であり、
前記油中水型乳化油脂組成物の水相中のＨＬＢが７以上の乳化剤の含量が前記油中水型乳化油脂組成物全体中０．０１～１０重量％であり、
前記油脂を構成する脂肪酸全体中、トランス脂肪酸含量が５重量％以下であり、前記油脂のＳＦＣ（固体脂含量）が３０℃で０．３～１５．０％であることを特徴とする、油中水型乳化油脂組成物。 A water-in-oil emulsified oil and fat composition,
In the entire water-in-oil emulsified oil and fat composition, the oil content is 25 to 95% by weight, and the water content is 5 to 50% by weight,
The content of an emulsifier having an HLB of 2 to 6 in the oil phase of the water-in-oil emulsified oil-fat composition is 5% by weight or less based on the entire water-in-oil emulsified oil-fat composition,
The content of the emulsifier having an HLB of 7 or more in the aqueous phase of the water-in-oil emulsified fat composition is 0.01 to 10% by weight based on the entire water-in-oil emulsified fat composition,
The oil has a trans fatty acid content of 5% by weight or less in all the fatty acids constituting the oil and fat, and has an SFC (solid fat content) of 0.3 to 15.0% at 30°C. Water-in-water type emulsified oil and fat composition.
前記油脂に、ＨＬＢが２～６の乳化剤を前記油中水型乳化油脂組成物全体中５重量％以下となるように混合し、６０～９０℃まで昇温して油相を得る工程、及び
前記水に、前記ＨＬＢが７以上の乳化剤を前記油中水型乳化油脂組成物全体中０．０１～１０重量％となるように混合し、６０～９０℃まで昇温して水相を得る工程を有し、
６０～８０℃に保ち撹拌している油相へ前記水相を添加して撹拌した後、５～２０℃まで冷却することを特徴とする、油中水型乳化油脂組成物の製造方法。
An oil having an oil content of 25 to 95% by weight and a water content of 5 to 50% by weight in the entire water-in-oil emulsified oil composition, and a trans fatty acid content of 5% by weight or less in the total fatty acids constituting the oil and fat. A method for producing a water-in-water type emulsified oil and fat composition, comprising:
A step of mixing an emulsifier with an HLB of 2 to 6 to the oil and fat so that the amount is 5% by weight or less in the entire water-in-oil emulsified oil and fat composition, and increasing the temperature to 60 to 90 ° C. to obtain an oil phase; The emulsifier having an HLB of 7 or more is mixed into the water so that the amount of the water-in-oil emulsified oil/fat composition is 0.01 to 10% by weight, and the temperature is raised to 60 to 90°C to obtain an aqueous phase. Has a process,
A method for producing a water-in-oil emulsified fat or oil composition, which comprises adding the aqueous phase to an oil phase that is being stirred at 60 to 80°C, followed by stirring, and then cooling to 5 to 20°C.
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