JP2023165517A - Water-in-oil emulsion composition and food including the water-in-oil emulsion composition, and method for producing water-in-oil emulsion composition - Google Patents

Abstract

To provide a water-in-oil emulsion composition that has high quality regardless of low contents of oil and saturated fatty acid.SOLUTION: A water-in-oil emulsion composition comprises: an oil phase that contains oil and fat being liquid at 20°C: 15 mass% or more and 45 mass% or less, an emulsifier A with the content of at least one saturated fatty acid selected from palmitic acid and stearic acid being 90 mass% or more: 1.7-6.5 mass%, and at least one emulsifier B selected from lecithin and an emulsifier with an HLB of 5 or less (excluding the emulsifier A): 0.05-0.5 mass%; and an aqueous phase that contains at least one component selected from dextrin, water-soluble dietary fiber, and indigestible starch.SELECTED DRAWING: None

Description

The present invention relates to a water-in-oil emulsion composition, a food product using the water-in-oil emulsion composition, and a method for producing a water-in-oil emulsion composition.

In the food field, water-in-oil emulsion compositions such as fat spreads with low oil content and low saturated fatty acids have recently attracted attention, and various developments are progressing. For example, in Patent Document 1, in a water-in-oil emulsion composition having an oil phase of 10 to 40% by weight, 0.1 to 30% by weight of at least one of oxidized starch and hydroxypropyl starch and 0.0% of gelatin are added. A technique has been disclosed in which the emulsion stability, structure state, filling suitability, and flavor development are improved and the growth of microorganisms is suppressed by containing .1 to 30% by weight.

Furthermore, in Patent Document 2, the fatty acid composition contains 1 to 15% by weight of saturated fatty acids and 5 to 35% by weight of an oil phase whose electrical conductivity at around 36°C is 0.05 to 1.0 mS/m after 35 minutes. A technique for providing a water-in-oil emulsion composition with good flavor development and suppressed microbial growth is disclosed.

Japanese Patent Application Publication No. 2014-195427 Japanese Patent Application Publication No. 2016-178892

Patent Documents 1 and 2 mentioned above, as well as low oil content and low saturated fatty acid fat spreads sold on the market, contain general oils and processed oils and fats in the oil phase and gelling agents (gelatin, processed starch, etc.) in the aqueous phase. They also often contain dietary fiber (inulin, indigestible dextrin), etc. However, adding a gelling agent may affect the unique flavor (gelatin) and poor texture (processed starch), and dietary fiber may affect flavor, heat resistance, etc. Additionally, incorporating processed oils and fats posed various problems in product design, such as the need for time and effort to dissolve the oils and fats during manufacturing. Another major problem is that conventional low-oil and low-saturated fatty acid fat spreads are inferior in taste to regular margarine and fat spreads.

Therefore, the main objective of the present technology is to provide a high quality water-in-oil emulsion composition even with a low oil content and low saturated fatty acid content.

As a result of intensive research to obtain a high-quality water-in-oil emulsion composition even with low oil content and low saturated fatty acids, the inventors of the present application have identified two or more specific emulsifiers in the oil phase. By using them in combination in an amount of We have now completed this technology. Note that low oil content means, for example, that the oil phase component is 50% by mass or less, 45% by mass or less, or 42% by mass or less. Furthermore, low saturated fatty acids mean, for example, that the saturated fatty acid content is 22% by mass or less, 20% by mass or less, or 18% by mass or less.

That is, in the present technology, first, fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (but not including emulsifier A): 0.05 to 0.5% by mass,
an oil phase containing;
an aqueous phase containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
Provided is a water-in-oil emulsion composition containing.
Emulsifier A can also have an elevated melting point of 45° C. or more and 65° C. or less, and an HLB of 1 or more and 5 or less.
The oil phase of the water-in-oil emulsion composition according to the present technology can also contain extremely hardened oil.
The aqueous phase of the water-in-oil emulsion composition according to the present technology contains starch decomposition products or transfer reaction products with a degree of polymerization of 2 or more, sugar carboxylic acids in which the aldehyde group on the reducing end side of lactose has been oxidized, salts thereof, and It is also possible to contain at least one sugar carboxylic acid component selected from the group consisting of lactones.

Next, the present technology provides food and drink products using the water-in-oil emulsion composition according to the present technology.

In this technology, furthermore, fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids is one or more selected from palmitic acid and stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (but not including emulsifier A): 0.05 to 0.5% by mass,
an oil phase component containing;
an aqueous phase component containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
Provided is a method for producing a water-in-oil emulsion composition, comprising a mixing step of mixing.

According to the present technology, a high quality water-in-oil emulsion composition can be provided even with a low oil content and low saturated fatty acids.

Hereinafter, a preferred form for implementing the present technology will be described. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Water-in-oil emulsion composition>
The water-in-oil emulsion composition according to the present technology is a water-in-oil emulsion composition comprising an oil phase and an aqueous phase. The oil phase contains at least oil and fat, a specific emulsifier A, and a specific emulsifier B. Further, the aqueous phase contains at least a specific component. Furthermore, the oil phase can also contain extremely hardened oil and other components. Furthermore, the aqueous phase can also contain sugar carboxylic acid components and other components. Each component and characteristic will be explained in detail below.

(1) Oil phase The oil phase includes at least oil, a specific emulsifier A, and a specific emulsifier B. Further, extremely hardened oil and other materials can also be contained.

(1-1) Fats and oils The fats and oils used in the water-in-oil emulsion composition according to the present technology are characterized by being liquid at 20°C. In the water-in-oil emulsion composition according to the present technology, one or more fats and oils that can be used in the water-in-oil emulsion composition can be freely selected and used as long as they are liquid at 20°C. For example, rapeseed oil (including canola oil), soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, cottonseed oil, grape seed oil, macadamia oil, hazelnut oil, almond oil, cashew oil, pumpkin seed oil. , walnut oil, apricot oil, camellia oil, tea seed oil, perilla oil, olive oil, mustard oil, rice oil, wheat germ oil, borage oil, avocado oil, kaya oil, sunflower oil, tung oil, kapok oil, hemp oil, echium oil, palm oil, fish oil, algae oil, etc. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils, etc. can also be used as appropriate. Furthermore, it may be extracted from plants that have been bred using genetic recombination technology.For example, rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., are high oleic acid type oils with increased oleic acid content. Oils and fats obtained from varieties can be used. Other examples include synthetic oils and fats such as triethylhexanoin, isodecyl neopentanoate, and medium-chain fatty acid triglycerides.

Further, the water-in-oil emulsion composition according to the present technology is characterized in that it contains 15% by mass or more and 45% by mass or less of fats and oils that are liquid at 20°C. If the content of the oil or fat in the water-in-oil emulsion composition is less than 15% by mass, sufficient hardness cannot be obtained. On the other hand, by setting the content of the oil and fat in the water-in-oil emulsion composition to 45% by mass or less, the oil content becomes low, which can contribute to the recent trend towards health.

In the water-in-oil emulsion composition according to the present technology, the effects of the present technology can be achieved as long as the amount of oil and fat that is liquid at 20°C is in the range of 15% by mass or more and 45% by mass or less. The lower limit of the content of fats and oils that are liquid at 20° C. in the water-in-oil emulsion composition according to the technique is preferably 20% by mass or more, more preferably 25% by mass or more. Further, the upper limit of the content of fats and oils that are liquid at 20° C. in the water-in-oil emulsion composition according to the present technology is preferably 42% by mass or less, more preferably 40% by mass or less.

(1-2) Emulsifier A
Emulsifier A used in the water-in-oil emulsion composition according to the present technology is characterized in that 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid.

Further, the water-in-oil emulsion composition according to the present technology is characterized by containing 1.7 to 6.5% by mass of emulsifier A. If the content of emulsifier A in the water-in-oil emulsion composition is less than 1.7% by mass, the water-in-oil emulsion composition will not have sufficient hardness. On the other hand, if the content of emulsifier A in the water-in-oil emulsion composition exceeds 6.5% by mass, the water-in-oil emulsion composition will have poor meltability.

In the water-in-oil emulsion composition according to the present technology, if the amount of emulsifier A is in the range of 1.7 to 6.5% by mass, the effects of the present technology can be achieved. The lower limit of the content of emulsifier A in the water-in-water emulsion composition is preferably 1.9% by mass or more, more preferably 2.2% by mass or more. Further, the upper limit of the content of emulsifier A in the water-in-oil emulsion composition according to the present technology is preferably 6.0% by mass or less, more preferably 5.6% by mass or less, and still more preferably 5.0% by mass or less. It is 3% or less.

The elevated melting point of emulsifier A used in the water-in-oil emulsion composition according to the present technology is preferably 45°C or higher and 65°C or lower, more preferably 50°C or higher and 60°C or lower.

The HLB of emulsifier A used in the water-in-oil emulsion composition according to the present technology is preferably 1 or more and 5 or less, more preferably 1.2 or more and 4 or less, and more preferably 1.5 or more and 2 or less.

Emulsifier A used in the present technology is characterized in that 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid, preferably 93% by mass or more, and preferably 96% by mass or more. is more preferable. Moreover, it is preferable to contain both palmitic acid and stearic acid, and in that case, the content of palmitic acid is preferably 22% by mass or more and 42% by mass or less, and more preferably 27% by mass or more and 37% by mass or less. The content of stearic acid is preferably 62% by mass or more and 82% by mass or less, more preferably 63% by mass or more and 73% by mass or less. Palmitic acid and stearic acid have lower melting points than behenic acid, so by using emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid, dense crystals are formed at low temperatures. However, it has the property that the physical properties of the water-in-oil emulsion composition are easily hardened.

Emulsifier A used in the present technology can also contain fatty acids other than palmitic acid and stearic acid. The total content of fatty acids other than palmitic acid and stearic acid in emulsifier A is not particularly limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 10% by mass or less, and 5% by mass or less. More preferably, the amount is 2% by mass or less.

Although the specific type of emulsifier A used in the water-in-oil emulsion composition according to the present technology is not particularly limited, it is particularly preferable to use glycerin fatty acid ester in the present technology. The term "glycerin fatty acid ester" is a concept that includes polyglycerin fatty acid ester, monoglyceride, organic acid monoglyceride, and polyglycerin condensed ricinoleic acid ester (PGPR), and may be a mixture thereof. As the emulsifier A, one whose main component is polyglycerol fatty acid ester is preferable.

(1-3) Emulsifier B
The water-in-oil emulsion composition according to the present technology uses lecithin and one or more emulsifiers B (but not including emulsifier A) selected from emulsifiers having an HLB of 5 or less.

The effects of the present technology can be achieved as long as the HLB of emulsifier B used in the water-in-oil emulsion composition according to the present technology is within the range of 5 or less, but is preferably 3 or less, more preferably is 2 or less, more preferably 1 or less.

In the water-in-oil emulsion composition according to the present technology, if the amount of emulsifier B is in the range of 0.05 to 0.5% by mass, the effects of the present technology can be achieved. The lower limit of the content of emulsifier B in the water-in-water emulsion composition is preferably 0.08% by mass or more, more preferably 0.1% by mass or more. Furthermore, the upper limit of the content of emulsifier B in the water-in-oil emulsion composition according to the present technology is preferably 0.45% by mass or less, more preferably 0.4% by mass or less.

Although the specific type of emulsifier B used in the water-in-oil emulsion composition according to the present technology is not particularly limited, in the present technology, in particular, lecithin, glycerin fatty acid ester (polyglycerin fatty acid ester, monoglyceride, polyglycerin condensed ricinoleic acid) Preferably, one or more emulsifiers selected from esters (including PGPR) are used. In particular, lecithin and polyglycerol condensed ricinoleic acid ester (PGPR) are more preferred, and polyglycerin condensed ricinoleic acid ester (PGPR) is even more preferred.

(1-4) Extremely hardened oil The water-in-oil emulsion composition according to the present technology can contain one or more extremely hydrogenated oils. By containing extremely hardened oil, the water-in-oil emulsion composition can be made harder. Extremely hydrogenated oils include one or a combination of two or more of rice oil, rapeseed oil, high quality rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, beef tallow, lard, castor oil, etc. This is a hydrogenated oil with a solid fat content of 50% or more at 20°C.

In the water-in-oil emulsion composition according to the present technology, the amount of extremely hardened oil is not particularly limited and can be freely set as long as it does not impair the effects of the present technology. The lower limit of the content of extremely hardened oil in the water-in-oil emulsion composition according to the present technology is, for example, 0.1% by mass or more, preferably 0.2% by mass or more, and more preferably 0.3% by mass. That's all. By setting the lower limit to 0.1% by mass or more, hardness and temperature stability can be imparted. The upper limit of the content of extremely hardened oil in the water-in-oil emulsion composition according to the present technology is, for example, 5% by mass or less, preferably 4% by mass or less, and more preferably 3% by mass or less. By setting the upper limit to 5% by mass or less, hardness can be imparted while maintaining good pliability.

(1-5) Others In addition to fats and oils that are liquid at 20°C, emulsifier A, emulsifier B, and extremely hardened oil, the oil phase of the water-in-oil emulsion composition according to the present technology includes general oil-in-oil emulsions. One or more of the materials and various additives used in the oil phase of the water-based emulsified composition can be used in any combination. For example, additives for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, etc. can also be blended. Specifically, for example, tocopherol, ascorbic acid fatty acid ester, lignan, tea extract, rosemary extract, coenzyme Q, antioxidants such as oryzanol, pigments such as β-carotene, fragrance, silicone, emulsifier (emulsifier A), etc. and (excluding emulsifier B).

(2) Aqueous phase The aqueous phase contains at least specific components. Furthermore, the aqueous phase can also contain sugar carboxylic acid components and other components.

(2-1) Specific components The water-in-oil emulsion composition according to the present technology is characterized by containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch. Commercially available products can be used as appropriate for these components. Dextrin is obtained by decomposing starch raw material with acid and/or α-amylase. Examples of water-soluble dietary fiber include inulin, indigestible dextrin, polydextrose, isomaltodextrin, and indigestible glucan. Indigestible starch is a starch that cannot be digested and absorbed in the digestive tract of a healthy person, and is generally classified into RS1 to RS4, as described in JP-A-2019-92474. In this technique, it is particularly preferable to use water-soluble components, ie, dextrin and water-soluble dietary fiber, with dextrin and inulin being more preferable, and dextrin being even more preferable. By using water-soluble ingredients, it melts better in the mouth. The DE of the dextrin is preferably 10 or more and 30 or less, more preferably 15 or more and 28 or less, and even more preferably 21 or more and 26 or less.

"DE (dextrose equivalent)" is also referred to as dextrose equivalent, and is a value in which reducing sugar is measured as glucose and indicates its proportion to the total solid content (see formula (1) below). This DE value is an index indicating the degree of hydrolysis (degree of decomposition) of starch, that is, the degree of progress of saccharification. In the present invention, DE is a value calculated according to the Rein-Eynon method of "Starch Sugar Related Industrial Analysis Methods" (edited by Starch Sugar Technical Committee).

[Number 1]
DE=[(direct reducing sugar (expressed as glucose))/total solids]×100...(1)

In the water-in-oil emulsion composition according to the present technology, the amounts of the components are not particularly limited and can be freely set as long as the effects of the present technology are not impaired. The lower limit of the content of the component in the water-in-oil emulsion composition according to the present technology is, for example, 15% by mass or more, preferably 20% by mass or more, and more preferably 23% by mass or more. The upper limit of the content of the component in the water-in-oil emulsion composition according to the present technology is, for example, 40% by mass or less, preferably 36% by mass or less, and more preferably 33% by mass or less. By setting the lower limit to 15% by mass or more and the upper limit to 40% by mass or less, the water-in-oil emulsion composition has good physical properties such as plasticity, shape retention, and hardness.

(2-2) Sugar carboxylic acid component The water-in-oil emulsion composition according to the present technology can contain a sugar carboxylic acid component. By including a sugar carboxylic acid component in the water-in-oil emulsion composition according to the present technology, salty taste can be enhanced. As a result, it can be expected that, for example, the amount of salt will be reduced. The sugar carboxylic acid component is at least one selected from the group consisting of starch decomposition products or transfer reaction products with a degree of polymerization of 2 or higher, sugar carboxylic acids in which the aldehyde group on the reducing end side of lactose is oxidized, salts thereof, and lactones thereof. It is. Examples of the sugar carboxylic acid include maltobionic acid, isomaltobionic acid, maltotrionic acid, isomaltotrionic acid, maltotetraonic acid, maltohexaonic acid, cellobionic acid, lactobionic acid, panose oxide, and the like. Among these, maltobionic acid and maltotrionic acid are preferred, and maltobionic acid is more preferred. Further, it is preferable to use salts of sugar carboxylic acids, more preferably calcium salts, and even more preferably calcium maltobionic acid.

In the water-in-oil emulsion composition according to the present technology, the amount of the sugar carboxylic acid component is not particularly limited and can be freely set as long as it does not impair the effects of the present technology. The lower limit of the content of the sugar carboxylic acid component in the water-in-oil emulsion composition according to the present technology is, for example, 0.1% by mass or more, preferably 0.2% by mass or more, and more preferably 0.3% by mass. % or more. By setting the lower limit to 0.1% by mass or more, a sufficient salty taste enhancing effect can be obtained. The upper limit of the content of the sugar carboxylic acid component in the water-in-oil emulsion composition according to the present technology is, for example, 3% by mass or less, preferably 2% by mass or less, and more preferably 1% by mass or less. By setting the upper limit to 3% by mass or less, it is possible to obtain a water-in-oil emulsion composition that is less likely to produce an off-taste and has a good flavor. .

When the water-in-oil emulsion composition according to the present technology contains a sugar carboxylic acid, the lower limit of the salt content in the water-in-oil emulsion composition according to the present technology is, for example, 0.5% by mass or more. , preferably 0.8% by mass or more, more preferably 1.0% by mass or more. The upper limit of the salt content in the water-in-oil emulsion composition according to the present technology is preferably 2.0% by mass or less, more preferably 1.8% by mass or less, and even more preferably 1.6% by mass. It can be as follows.

(2-3) Others The aqueous phase of the water-in-oil emulsion composition according to the present technology contains one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch, and in addition to sugar carboxylic acids. , materials and various additives used in the aqueous phase of general water-in-oil emulsion compositions can be used alone or in any combination of two or more. Examples include gelatin, processed starch (excluding the above-mentioned resistant starch), dietary fiber (excluding the above-mentioned water-soluble dietary fiber), thickeners, salt, sugars, acidulants, dairy products, flavorings, colorants, etc. be able to.

(3) Hardness The hardness of the water-in-oil emulsion composition according to the present technology is not particularly limited, and can be freely designed according to the purpose and use of the water-in-oil emulsion composition according to the present technology. I can do it. The hardness of the water-in-oil emulsion composition according to the present technology can be set to, for example, 25 gf or more, preferably 30 gf or more, and more preferably 40 gf or more. Further, it can be set to, for example, 200 gf or less, preferably 150 gf or less, more preferably 120 gf or less. As a result, workability and storage stability can be improved.

In addition, in this technique, the hardness of a water-in-oil emulsion composition is a value measured by the following method.
[Hardness]
For measuring the breaking stress (gf), Texture Analyser TA TXplus manufactured by Hideko Seiki Co., Ltd. was used. The temperature of the sample filled in the container was adjusted to 5° C., and the jig had a diameter of 1 mm, and the breaking stress (gf) was measured when the jig was penetrated 12 mm from the surface at 0.5 mm/sec.

(4) Applications The water-in-oil emulsion composition according to the present technology can be used in the food field, the cosmetic field such as skin care, makeup, hair care, and fragrance, and the industrial field such as grease. Since the water-in-oil emulsion composition according to the present technology is not easily affected by temperature changes, it can improve workability and storage stability in all fields. More preferably, it is used in the food field.

<Method for producing water-in-oil emulsion composition>
The water-in-oil emulsion composition according to the present technology is characterized by its composition, and the manufacturing method thereof is not particularly limited, and any common manufacturing method for water-in-oil emulsion compositions may be freely selected. It can be used as For example, by performing an oil phase preparation step, an aqueous phase preparation step, a mixing step of mixing the oil phase and the aqueous phase, a kneading step as necessary, and other steps, the oil according to the present technology can be A water-in-water emulsion composition can be produced. Preferably, a kneading step is included. Each step will be explained in detail below.

(1) Oil phase preparation step The oil phase preparation step is a step of preparing an oil phase using the components to be contained in the oil phase described above. For example, fats and oils that are liquid at 20°C, emulsifier A, emulsifier B, and if necessary extremely hardened oil are mixed, then heated and melted, and if desired, other materials and various additives are added. , an oil phase can be prepared.

The heating temperature when preparing the oil phase is not particularly limited, and can be freely set depending on the type of material used for the oil phase. The heating temperature in the oil phase preparation step can be set, for example, to 50 to 80°C, preferably 60 to 70°C, more preferably 63 to 65°C.

(2) Aqueous phase preparation step The aqueous phase preparation step is a step of preparing an oil phase using the components to be contained in the oil phase described above. For example, an aqueous phase can be prepared by adding the above-mentioned components and, if necessary, a sugar carboxylic acid component, other materials, and various additives to water, mixing and dispersing them, or dissolving them by heating.

The heating temperature when preparing the aqueous phase is not particularly limited, and can be freely set depending on the type of material used for the aqueous phase. The heating temperature in the aqueous phase preparation step can be set, for example, to 40 to 70°C, preferably 50 to 60°C, more preferably 53 to 55°C.

(3) Mixing process The mixing process is a process of mixing an oil phase component and an aqueous phase component. It is desirable that the mixing and stirring be carried out while the oil phase is heated. Further, mixing and stirring can be carried out under increased pressure, reduced pressure, or normal pressure.

The apparatus for producing the water-in-oil emulsion composition according to the present invention is not particularly limited, but includes, for example, a stirrer, a stirring tank capable of heating and cooling equipped with a heating and cooling jacket, and a baffle plate. Ordinary stirring/mixing equipment equipped with such a device can be used. Stirring conditions such as rotation speed and stirring time are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blades in the stirrer is not particularly limited, and may be, for example, propeller-shaped, swastika-shaped, fan-turbine-shaped, disk-turbine-shaped, or anchor-shaped.

(4) Kneading process In the method for producing a water-in-oil emulsion composition according to the present technology, a kneading process can be performed. In the kneading step, the mixture prepared in the mixing step can be rapidly cooled and kneaded. In the kneading process, crystallization of fats and oils and kneading are performed continuously. This kneading step imparts a constant viscosity, so even if the oil/fat composition is stored at low temperatures to room temperature, there is little change in viscosity and good workability is imparted.

Although the specific method in the kneading step is not particularly limited, for example, rapid cooling and kneading can be performed using a rapid cooling and kneading device (such as a perfector or a combinator) for producing margarine, shortening, and the like.

The cooling temperature in the kneading step is not particularly limited, and can be freely set depending on the purpose, use, etc. of the water-in-oil emulsion composition. The cooling temperature in the kneading step can be set, for example, to 10 to 35°C, preferably 10 to 20°C, more preferably 13 to 17°C.

(5) Other steps In the method for producing a water-in-oil emulsion composition according to the present technology, other steps performed in the method for producing a water-in-oil emulsion composition may be carried out freely as long as the effects of the present technology are not impaired. can be done. For example, a temperature adjustment process, ie, a tempering process, etc. can be performed in order to stabilize crystals of oil and fat.

Conditions for performing the tempering step can be freely set depending on the purpose, use, etc. of the water-in-oil emulsion composition. For example, tempering can be carried out at 10 to 30°C for 24 to 72 hours.

<Foods and food manufacturing methods>
The food according to the present technology is characterized by using the water-in-oil emulsion composition according to the present technology described above. The water-in-oil emulsion composition according to the present technology can be applied to any food product for which the water-in-oil emulsion composition can be used.

Foods according to the present technology include, for example, foods using the water-in-oil emulsion composition according to the present technology as they are (fat spreads, butter-like foods, margarine, cheese-like foods, fillings, various creams), etc. Foods mixed with other ingredients (dressings, beverages, seasonings, etc.); Foods using the water-in-oil emulsion composition of this technology as frying oil or loosening oil (vegetables, mushrooms, meat, seafood, etc.) , stir-fried noodles, cooked rice, etc., mixed with loosened oil after cooking), foods using the water-in-oil emulsion composition according to the present technology as the oil for kneading (vegetables, mushrooms, etc.) , meat, seafood, processed foods using vegetable proteins, breads, confectionery, noodles, ice creams, creams, fried foods, etc.), water-in-oil emulsion compositions according to this technology. Foods used as oil for frying (vegetables, mushrooms, meat, seafood, noodles, cooked rice, etc. coated with oil), rice used as cooking oil, etc. can be mentioned.

Note that the present technology can also be configured as follows.
[1]
Fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (but not including emulsifier A): 0.05 to 0.5% by mass,
an oil phase containing;
an aqueous phase containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
A water-in-oil emulsion composition containing.
[2]
The water-in-oil emulsion composition according to [1], wherein the emulsifier A has an elevated melting point of 45°C or more and 65°C or less, and an HLB of 1 or more and 5 or less.
[3]
The water-in-oil emulsion composition according to [1] or [2], wherein the oil phase contains a highly hydrogenated oil.
[4]
The aqueous phase is at least one selected from the group consisting of starch decomposition products or transfer reaction products with a degree of polymerization of 2 or more, sugar carboxylic acids in which the aldehyde group on the reducing end side of lactose is oxidized, salts thereof, and lactones thereof. The water-in-oil emulsion composition according to any one of [1] to [3], which contains a sugar carboxylic acid component.
[5]
A food or drink product using the water-in-oil emulsion composition according to any one of [1] to [4].
[6]
Fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (excluding emulsifier A): 0.05 to 0.5% by mass,
an oil phase component containing;
an aqueous phase component containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
A method for producing a water-in-oil emulsion composition, comprising a mixing step of mixing.

Hereinafter, the present technology will be described in more detail based on examples. Note that the embodiment described below shows one example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Experiment example 1>
In Experimental Example 1, the effects of different materials used in the water-in-oil emulsion composition on various effects were verified.

(1) Manufacture of water-in-oil emulsion composition An oil phase was prepared by mixing and stirring the materials used for the oil phase while heating, with the formulation shown in Table 2 below. In addition, the materials used for the water phase were mixed and stirred in the formulation shown in Table 2 below to prepare the water phase. The prepared aqueous phase was added little by little to the prepared oil phase while stirring, mixed and emulsified, heated to 60°C, mixed and sterilized for 30 minutes, to produce a water-in-oil emulsion composition. . The produced water-in-oil emulsion composition was mixed and stirred for 5 minutes while cooling the beaker using ice water, then filled into a container and stored at 5° C. for 24 hours.

As each emulsifier, commercially available products listed in Table 1 below were used. The saturated fatty acid content and saturated fatty acids in the emulsifier were analyzed by the following method.

[Saturated fatty acid content of emulsifier and saturated fatty acid analysis method]
The sample was measured by capillary gas chromatography according to Standard Oil and Fat Analysis Test Method 2.4.2.3-2013.

(2) Evaluation The texture, hardness, temperature stability, and taste/flavor of each produced water-in-oil emulsion composition were evaluated based on the following evaluation criteria. A panel of five experts discussed and evaluated the results based on the evaluation criteria below.

[Kuchidoke]
The mouth feel of the water-in-oil emulsion composition stored at 5° C. when put in the mouth was evaluated by an expert panel using the following evaluation criteria.
3: Very good 2: Good 1: Bad

[Hardness]
For measuring the breaking stress (gf), Texture Analyser TA TXplus manufactured by Hideko Seiki Co., Ltd. was used. The temperature of the sample filled in the container was adjusted to 5° C., and the jig had a diameter of 1 mm, and the breaking stress (gf) was measured when the jig was penetrated 12 mm from the surface at 0.5 mm/sec.

[Plasticity]
A water-in-oil emulsion composition stored at 5° C. was taken with a spatula and spread on paper, and its plasticity was evaluated by an expert panel using the following evaluation criteria.
3: Very good 2: Good 1: Bad

[Temperature stability]
10 g of each oil/fat composition was filled into a glass petri dish, and after being allowed to stand for 3 hours in an incubator at 35° C., the surface condition of the water-in-oil emulsion composition was observed and evaluated by an expert panel using the following evaluation criteria.
3: No oil off at all, good condition 2: A little oil off, but no problem, good condition 1: Too much oil off, bad

[Taste/flavor]
When the oil and fat compositions of Examples 15 and 16 stored at 5°C were put into the mouth, the salty taste of Examples 15 and 16 was evaluated using the following evaluation criteria by an expert panel when Example 13 was used as a control. evaluated.
3: Strongly salty taste 2: Slightly salty taste 1: Same as control

(3) Results The results are shown in Table 2 below.

(4) Discussion As shown in Table 2, the content of fats and oils that are liquid at 20°C: 15% by mass to 45% by mass, and 90% by mass of one or more saturated fatty acids selected from palmitic acid and stearic acid. The above emulsifier A: 1.7 to 6.5% by mass, one or more emulsifier B selected from lecithin and an emulsifier with HLB of 5 or less: 0.05 to 0.5% by mass, dextrin, water-soluble food Examples 1 to 18 containing one or more components selected from fiber and resistant starch were evaluated favorably in all aspects of melting in the mouth, hardness, temperature stability, and taste/flavor. Examples 15 and 16 in which calcium maltobionic acid was added had good saltiness and flavor despite the low salt content. Furthermore, when comparing Example 1, which did not use extremely hydrogenated oil, and Examples 9 and 10, which used extremely hydrogenated oil, it was found that the use of extremely hydrogenated oil improves the hardness of the water-in-oil emulsion composition. That's what I found out.

On the other hand, Comparative Examples 1 to 3 using emulsifiers C-1 to C-3 in which the content of one or more saturated fatty acids selected from palmitic acid and stearic acid is 90% by mass or less; Comparative Example 4, in which the amount was less than 1.7% by mass, had poor hardness and plasticity evaluations. In addition, in Comparative Example 5 in which the content of emulsifier A exceeds 6.5% by mass, the content of liquid oil, emulsifier A, and specific components of the aqueous phase is within the scope of the present invention, but the content of emulsifier B is Comparative Example 6, in which only the amount exceeded 0.5% by mass, had an inferior evaluation of melting in the mouth.

Claims (6)

Fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (excluding emulsifier A): 0.05 to 0.5% by mass,
an oil phase containing;
an aqueous phase containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
A water-in-oil emulsion composition containing. The water-in-oil emulsion composition according to claim 1, wherein the emulsifier A has an elevated melting point of 45°C or more and 65°C or less, and an HLB of 1 or more and 5 or less. The water-in-oil emulsion composition according to claim 1, wherein the oil phase contains a highly hydrogenated oil. The aqueous phase is at least one selected from the group consisting of starch decomposition products or transfer reaction products with a degree of polymerization of 2 or more, sugar carboxylic acids in which the aldehyde group on the reducing end side of lactose is oxidized, salts thereof, and lactones thereof. The water-in-oil emulsion composition according to claim 1, which contains a sugar carboxylic acid component. A food or drink product using the water-in-oil emulsion composition according to any one of claims 1 to 4. Fats and oils that are liquid at 20°C: 15% by mass or more and 45% by mass or less,
Emulsifier A in which 90% by mass or more of the constituent fatty acids are palmitic acid and/or stearic acid: 1.7 to 6.5% by mass,
Lecithin and one or more emulsifiers B selected from emulsifiers with an HLB of 5 or less (but not including emulsifier A): 0.05 to 0.5% by mass,
an oil phase component containing;
an aqueous phase component containing one or more components selected from dextrin, water-soluble dietary fiber, and resistant starch;
A method for producing a water-in-oil emulsion composition, comprising a mixing step of mixing.