JP3523758B2 - Water-in-oil emulsified oil / fat composition and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil emulsion oil / fat composition containing cheese oil on the oil phase side and cheese on the water phase side, and a method for producing the same. The water-in-oil emulsion oil / fat composition of the present invention has good spreadability and cheese flavor when applied to bread or the like.

[0002]

2. Description of the Related Art Conventionally, water-in-oil type emulsified fats and oils compositions such as margarine and fat spreads to which a cheese flavor has been added, cheese mixtures and the like have been commercially available. However, this commercially available water-in-oil type emulsified oil / fat composition was not satisfactory because the cheese flavor was not expressed or the cheese flavor was weak. In addition, there were problems in storage such as mold growth. From such a thing,
Various water-in-oil type emulsified oil and fat compositions having a cheese flavor have been conventionally studied and proposed. For example,
Japanese Examined Patent Publication No. 4-24972 discloses a margarine having a cheese taste in which an enzymatic decomposition product of cheese is contained in an aqueous phase, and a method for producing the margarine. Further, in JP-A-54-122765, fluidized edible animal and vegetable solid fats and cheese pieces are mixed, mechanically sheared, and cheese is uniformly dispersed in the solid fats and oils to obtain edible animal and vegetable fats containing cheese. The method of manufacture is shown.

[0003]

[Problems to be Solved by the Invention] Japanese Patent Publication No.4-24972
The margarine disclosed in Japanese Patent Publication has a problem that the cheese flavor is weak because it is merely an enzymatic decomposition product of cheese mixed in the aqueous phase, and that it is far from the original flavor of cheese. Further, the method described in JP-A-54-122765 was obtained because it was merely fluidized by mixing solid edible animal and vegetable oils and fats with cheese pieces and then uniformly dispersed by mechanical shearing force. There is a problem that the oil and fat product has a fragile structure and lacks spreadability and smoothness when applied to bread and the like. In view of the above-mentioned problems, the present inventors have studied a water-in-oil emulsion oil / fat composition which has a strong cheese flavor and is smooth and spreadable when applied to bread or the like. As a result, it is possible to obtain a water-in-oil emulsified oil / fat composition having good cheese flavor and having a smooth texture and good spreadability, by containing cheese in the oil phase and cheese in the water phase. The present invention has been completed based on the findings. That is, an object of the present invention is to provide a water-in-oil emulsified oil / fat composition having a cheese flavor with good spreadability and a method for producing the same.

[0004]

In order to achieve the above object, the present invention provides the following water-in-oil emulsion oil / fat composition. That is, the present invention, the oil phase is 20 ~
In a water-in-oil emulsified oil / fat composition having a water phase of 18 to 80% by weight at 82% by weight, the oil phase contains 20% by weight or more of cheese oil and the aqueous phase contains 10 to 50% by weight of cheese. Is a water-in-oil type emulsified fat composition. Further, the present invention consists in that the cheese contained in the above aqueous phase has a maturity index of 20% or more. Further, the present invention, in the above water-in-oil emulsified oil and fat composition, the aqueous phase contains a hydrophilic emulsifier and / or a molten salt, the total amount of which is 0.1 to 100% by weight of cheese.
It is composed of 5.0% by weight. Further, the present invention is a water-in-oil type emulsified oil and fat composition containing 0.01 to
The content is 2.0% by weight. Further, in the present invention, the content of cheese oil in the oil phase is 30 to 50% by weight. And this invention provides the following manufacturing methods in order to prepare the said water-in-oil type emulsified oil-fat composition. That is, an oil phase containing 20% by weight or more of cheese oil, and a molten salt and / or a hydrophilic emulsifier together with 10 to 50% by weight of cheese to prepare an emulsified aqueous phase, respectively, and then the oil phase 20-82. A method for producing a water-in-oil type emulsified oil / fat composition, which comprises emulsifying 18% by weight of a water phase and 18-80% by weight of a water phase.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
Usually, a water-in-oil type emulsion oil composition such as margarine and fat spread is constituted by emulsifying 20 to 82% by weight of an oil phase and 18 to 80% by weight of an aqueous phase. The object of the present invention is to obtain a water-in-oil emulsified oil / fat composition having good spreadability and cheese flavor when applied to bread and the like in the range of the oil phase and the water phase. The oil phase of the water-in-oil emulsion oil / fat composition of the present invention is cheese oil alone,
Alternatively, it is composed of fat and oil in which cheese oil and various animal and vegetable fats and oils are mixed. Various animal and vegetable oils and fats to be blended with cheese oil are not particularly limited as long as they are oils and fats to be used for food. For example, soybean oil, peanut oil, palm oil, coconut oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, sunflower oil, butter, lard, beef tallow, fish oil, etc., and hydrogenated oils, transesterified oils, fractions thereof. Oils and the like can be used, and one or more of these fats and oils are used. The cheese oil is added in an amount of 20% by weight or more, preferably 30 to 50% by weight, based on the oil phase. Further, the type of cheese oil to be blended is not particularly limited even if it is extracted from any cheese, considering the flavor of the final product, the type of cheese to be blended in the aqueous phase described below, etc. It is desirable to decide. That is, the cream-cheese-flavored water-in-oil emulsion oil / fat composition contains cheese oil extracted from cream cheese, and the Gouda cheese-flavored water-in-oil emulsion oil / fat composition contains cheese oil extracted from Gouda cheese. Is preferred.

The cheese oil used in the present invention may be extracted by any method. For example, as shown in Japanese Patent Application Laid-Open No. 48-34909 filed by the applicant of the present invention, after crushing natural cheese or process cheese, the crushed cheese is indirectly heated to elute the oil. , Even if it is obtained by separating and collecting it, as shown in JP-A-7-194298, even if cheese oil produced as a by-product in the process of producing low-fat cheese is used You can also do it. Incidentally, in the blending amount of the above cheese oil, if less than 20 wt%, it is not preferable because the cheese flavor is not sufficiently expressed,
On the other hand, if it exceeds 50% by weight, a hard structure such as butter is formed, which is not preferable. This is because when preparing a water-in-oil emulsion oil / fat composition having a high oil phase content of 70% by weight or more, when the content of cheese oil exceeds 50% by weight in the oil phase, the water-in-oil emulsion of cheese oil is used. The absolute amount occupied in the oil / fat composition is large, and it exhibits the same hard physical properties as butter, and the spreadability tends to decrease. Therefore, in the case of a water-in-oil emulsion oil / fat composition having a large amount of oil phase, it is preferable to add cheese oil in the range of 30 to 50% by weight in the oil / fat. However, in a water-in-oil type oil / fat composition having a low oil phase content of 35% by weight or less, the malleability does not relatively decrease, so that the oil phase may be constituted by cheese oil alone as an oil / fat.

An emulsifier necessary for emulsification with an aqueous phase, which will be described later, is added to the oil phase prepared by mixing the cheese oil as described above. This emulsifier can be used in an appropriate amount which is usually used for margarine and fat spread. For example, glycerin fatty acid ester, sorbitan fatty acid ester,
Examples include lipophilic emulsifiers such as propylene glycol fatty acid ester, lecithin and monoglyceride derivatives. These emulsifiers may be used alone or in combination of two or more, and the compounding amount is preferably 0.01% by weight to 2.0% by weight based on the water-in-oil type emulsified oil / fat composition to be the product. The thus-prepared oil phase is heated to a temperature at which the fat and oil are melted at a temperature slightly higher than the melting temperature of the oil in a heating jacket and a tank equipped with a rotary stirrer, and then homogenized by stirring.

On the other hand, the water phase which constitutes the water-in-oil type emulsified oil / fat composition is prepared by dispersing and dissolving cheese in water in the range of 10 to 50% by weight and then emulsifying it. When the content of this cheese is less than 10% by weight, it is not preferable because the richness is lowered and the flavor becomes flat, while when it exceeds 50% by weight, the smoothness is lost and it is applied to bread or the like. At this time, problems such as a decrease in spreadability occur, so it is preferable to add cheese within the above range. The type of cheese blended in the water phase is not particularly limited, and various natural cheeses, process cheeses, cheese foods and the like can be used. If these cheeses are block-shaped, they are cut or crushed into small pieces and dispersed in the aqueous phase. The powdered cheese may be used as it is in the aqueous phase. Further, it is preferable to use a cheese having a maturity index of 20% or more as the cheese to be blended in the above-mentioned water phase, in order to impart a rich feeling and a cheese flavor to the product.

The "maturity index" of cheese is a ratio of soluble nitrogen to total nitrogen in cheese and is an index of flavor. The maturity index can be specifically measured by the following method. (1) Preparation of measurement sample solution: To 10 g of cheese, add 40 ml of 0.5N sodium citrate, grind for 5 minutes with a homoblender, and add 200 ml of distilled water to a constant volume. (2) Measurement of total nitrogen content: Collect 10 ml of the sample solution prepared in (1) above and measure by the Kjeldahl method. (3) Measurement of soluble nitrogen content: Sample solution 10 prepared in (1) above
After adding 10 ml of 1.41N hydrochloric acid to the ml, make up to 125 ml with distilled water. After filtering the produced protein precipitate, 10 ml of the filtrate is taken and measured by the Kjeldahl method. (4) Using the total nitrogen content and soluble nitrogen content measured in (2) and (3) above, the maturity index is calculated by the following formula. Maturity index (%) = (amount of soluble nitrogen / total amount of nitrogen) x 100

After the cheese is mixed in water as described above, a molten salt or a hydrophilic emulsifier, or if necessary, both are mixed at the same time. The molten salt is not particularly limited as long as it is used in ordinary production of processed cheese and the like. Examples thereof include mono-, di-, tri-, and poly-sodium phosphate, potassium monophosphate, sodium citrate, and the like. These molten salts may be used alone or in combination of two or more. The amount of the molten salt blended is in the range of 0.25 to 5.0% by weight, preferably 100% by weight of the cheese to be blended.
It is 3% by weight to 3.0% by weight. If the amount is less than 0.25% by weight, the emulsified state in the aqueous phase tends to be unstable, while if it exceeds 5.0% by weight, the emulsified state is extremely good, but the flavor of the product is impaired. Blend within the above range.

Examples of the hydrophilic emulsifier include sucrose fatty acid ester, sorbitan fatty acid ester, and monoglyceride derivative. These emulsifiers may be used alone or in combination of two or more kinds. The emulsifier is used in the range of 0.1 to 5.0% by weight, based on 100% by weight of cheese to be blended.
It is preferable to add 0.2 to 3.0% by weight. When the content is less than 0.1% by weight, the emulsified state of cheese in the water phase may be non-uniform, while 5.0% by weight
If it exceeds the range, the flavor of the product will be impaired, so use within the above range. The above-mentioned molten salt and hydrophilic emulsifier can be used in combination, but the total blending amount (total blending amount) is preferably within the range of 0.1 to 5.0% by weight with respect to 100% by weight of cheese. In addition, in the aqueous phase, if necessary, high molecular viscous substances such as guar gum, carrageenan, gelatin, xanthan gum, pectin and locust bean gum, and flavor substances such as milk protein, flavors, spices, colorings, salt and fruit juice. It can be added. After dispersing cheese, molten salt and hydrophilic emulsifier in water as described above, it may be emulsified using a high speed shear emulsifier such as Stefan at a temperature of about 60 to 85 ° C, or a high speed shear blade. The aqueous phase is prepared by emulsifying by shearing using an emulsifying machine having the above (for example, trade name: TK homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.).

As described above, an oil phase containing cheese oil and an aqueous phase containing cheese are prepared, and then both phases are mixed and emulsified. Upon emulsification, the mixing ratio of the oil phase and the water phase is 20 to 82% by weight of the oil phase and 18 to 80% by weight of the water phase. Further, the lipophilic emulsifier used for emulsifying the oil phase and the water phase is preferably blended in advance on the oil phase side as described above. The emulsification method of oil phase and water phase
Stir at 40-70 ° C and gradually add the aqueous phase at 60-85 ° C to emulsify. After emulsifying the oil phase and the water phase in this way, according to a conventional method, the emulsion is sterilized, and using a quenching plasticizing kneading device, as in the case of preparing margarine or fat spread, a water-in-oil emulsion is used. A fat composition. The water-in-oil type emulsified oil / fat composition prepared as described above has a strong cheese flavor and has smooth spreadability when applied to bread or the like.

[0013]

EXAMPLES The present invention will be described in detail below with reference to examples of the present invention, and the effects of the present invention will be made clearer by showing comparative examples and test examples. Example 1 (Preparation of cheese oil) Gouda cheese aged for 6 months was crushed with a chopper, placed on a tray made of stainless steel, and heated to 65 ° C. in an oven. At this time, fat was separated on the cheese surface, but in order to further promote fat separation, the mixture was stirred with a spatula, and then the separated fat was collected in another container. Repeat this operation 4.0 kg of cheese oil
Got (Preparation of water-in-oil type emulsified oil / fat composition) 4.0 kg of the cheese oil extracted above was mixed with 2.0 kg of hydrogenated soybean oil commercially available, 4.0 kg of refined palm oil, and 6.0 kg of soybean white squeezing oil. Lipophilic sucrose fatty acid ester (HLB3) 0.04kg
, 0.06 kg of lecithin was added, and the mixture was homogenized by stirring at 55 ° C to prepare an oil phase. On the other hand, to 2.6 kg of water, 2.0 kg of crushed commercial Gouda cheese (maturity index 20%), 0.02 kg of sodium polyphosphate as molten salt, and 0.2 kg of salt were added.
After charging into an emulsification tank having a high-speed shearing stirrer, the mixture was heated to 70 ° C to dissolve and emulsify to prepare an aqueous phase. The oil phase prepared above was put into an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify it to obtain a water-in-oil emulsion. Then, this emulsion was indirectly sterilized at 90 ° C for 10 minutes, cooled to 10 ° C using a rapid plasticizing kneading device (G & A pilot perfector), kneaded, and 20.9 kg of water-in-oil emulsion An oil and fat composition was obtained. The oil phase ratio of the obtained water-in-oil emulsion oil / fat composition was 77.0%, and the content of cheese oil was 25.0% by weight in the oil / fat (24.8% by weight in the oil phase).
The content of Gouda cheese in the aqueous phase was 41.5% by weight.

Example 2 In the same manner as in Example 1, 7.2 kg of cheese oil was extracted from cream cheese. 0.08 kg of glycerin fatty acid ester was added to 7.2 kg of this cheese oil and homogenized by stirring at 45 ° C. to prepare an oil phase. On the other hand, commercially available cream cheese crushed to 7.4 kg of water 5.8 kg, sodium diphosphate 0.
After adding 3 kg and 0.2 kg of salt to the Stefan emulsifier, the mixture was heated to 70 ° C. and emulsified while heating at 1000 rpm for 5 minutes to prepare an aqueous phase. The oil phase prepared above was put into an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify it to obtain a water-in-oil emulsion. Next, this emulsion was indirectly sterilized at 90 ° C. for 10 minutes, cooled to 10 ° C. and kneaded by using a rapid plasticizing kneading device to obtain 21.0 kg of a water-in-oil emulsified oil / fat composition. The oil phase ratio of the obtained water-in-oil type emulsified oil / fat composition is 34.7% by weight, and is composed of only cheese oil, and the content of cheese in the water phase is
It was 42.3% by weight.

Example 3 In the same manner as in Example 1, 6.0 kg of cheese oil was extracted from cheddar cheese. 6.0 kg of this cheese oil was mixed with 2.0 kg of commercially available hydrogenated soybean oil and 4.6 kg of soybean white squeezing oil, and this mixed fat was mixed with lipophilic sucrose fatty acid ester (HLB3) 0.04
kg and lecithin 0.06 kg were added, and the mixture was homogenized by stirring at 55 ° C to prepare an oil phase. On the other hand, 3.2 kg of commercial cheddar cheese crushed in 4.0 kg of water (maturity index 22%), 0.1 kg of sodium polyphosphate and 0.2 kg of salt were added, and the mixture was put into a Stefan emulsifier, heated to 80 ° C, and heated at 1000 rpm at 5 rpm. The emulsion was emulsified while heating for a minute to prepare an aqueous phase. The oil phase prepared above is
The mixture was placed in an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify the mixture to obtain a water-in-oil emulsion. Next, this emulsion is indirectly sterilized at 90 ° C for 10 minutes, cooled to 10 ° C and kneaded by using a rapid cooling plasticizing kneading device, and 20.2 kg
A water-in-oil type emulsified oil / fat composition was obtained. The oil-phase ratio of the obtained water-in-oil emulsion oil / fat composition was 62.9%, and the content of cheese oil was 47.6% by weight in the oil / fat (47.2% by weight in the oil phase). The content of gouda cheese in the aqueous phase was 42.7% by weight.

Example 4 As in Example 1, 6.0 kg of cheese oil extracted from Gouda cheese, 2.0 kg of commercially available soybean hydrogenated oil, soybean white squeezing oil 4.
Mix 6 kg, and add lipophilic sucrose fatty acid ester (HLB3) 0.04 kg and lecithin 0.06 kg to the mixed fat and oil.
An oil phase was prepared by homogenizing the mixture by stirring at ℃. On the other hand, water 4.
3.2 kg of processed cheese crushed to 0 kg, 0.1 kg of sodium polyphosphate (manufactured by Tanabe Seiyaku Co., Ltd.) as molten salt, 0.2 salt
After adding kg to the emulsification tank with a high-speed shearing emulsifying machine (TK Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd.), heat to 70 ° C and
An aqueous phase was prepared by emulsifying by stirring at 00 rpm for 10 minutes. The oil phase prepared above was put into an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify it to obtain a water-in-oil emulsion. Next, this emulsion was indirectly sterilized at 90 ° C. for 10 minutes, cooled to 10 ° C. and kneaded by using a rapid plasticizing kneading device to obtain 20.2 kg of a water-in-oil emulsified oil / fat composition. The oil phase of the obtained water-in-oil emulsion oil / fat composition was 62.9%, and the content of cheese oil was 47.6% by weight in the oil / fat (47.2% in the oil phase).
% By weight). Also, the content of cheese in the aqueous phase,
It was 42.7% by weight.

Comparative Example 1 Cheese oil 1.0 kg extracted from Gouda cheese in the same manner as in Example 1, commercial soybean hydrogenated oil 3.0 kg, and refined palm oil
5.0 kg and 7.0 kg of soybean white squeezing oil are mixed, and lipophilic sucrose fatty acid ester (HLB3) 0.04 kg and lecithin 0.06 kg are added to this mixed fat and oil, and homogenized by stirring at 55 ° C to prepare an oil phase. did. On the other hand, to 2.6 kg of water, add 1.0 kg of shredded commercial Gouda cheese (maturity index 20%), 0.02 kg of sodium polyphosphate as molten salt, and 0.2 kg of salt, and put in an emulsification tank equipped with a high-speed shearing stirrer. , Heated to 70 ° C., dissolved and emulsified to prepare an aqueous phase. The oil phase prepared above was put into an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify it to obtain a water-in-oil emulsion.
Next, this emulsion was indirectly sterilized at 90 ° C for 10 minutes, cooled to 10 ° C using a rapid plasticizing kneading device, and kneaded to obtain 19.9 kg of a water-in-oil emulsified oil / fat composition. The oil phase of the obtained water-in-oil emulsion oil / fat composition was 80.8%, and the content of cheese oil was 6.3% by weight in the oil / fat (6.2% by weight in the oil phase).
Further, the content of Gouda cheese in the aqueous phase was 26.2% by weight.

Comparative Example 2 In the same manner as in Example 1, 8.0 kg of cheese oil extracted from cream cheese was added to 0.08 k of glycerin fatty acid ester.
g was added and homogenized by stirring at 45 ° C. to prepare an oil phase. On the other hand, in 7.4 kg of water, 5.8 kg of skim milk powder, 0.3 kg of sucrose fatty acid ester (HLB10) as hydrophilic emulsifier and 0.2 kg of salt
Was added and heated to 70 ° C., and the skim milk powder was dissolved by stirring to prepare an aqueous phase. The oil phase prepared above was put into an emulsification tank equipped with a rotary stirrer, and the water phase was gradually added to this to emulsify it to obtain a water-in-oil emulsion. Next, this emulsion was indirectly sterilized at 90 ° C. for 10 minutes, cooled to 10 ° C. and kneaded by using a rapid plasticizing kneading device to obtain 21.8 kg of a water-in-oil emulsified oil / fat composition. The water-in-oil type emulsified oil / fat composition had an oil phase ratio of 37.1% by weight, was composed only of cheese oil, and contained no cheese in the water phase.

Comparative Example 3 2.0 kg of commercially available hydrogenated soybean oil, 4.6 kg of soybean white squeezing oil, and 6.0 kg of refined palm oil were mixed, and sucrose fatty acid ester (HLB3) 0.04 kg and lecithin 0.06 as lipophilic emulsifiers were added to the mixed fats and oils.
An oil phase was prepared by adding kg and homogenizing the mixture by stirring at 55 ° C. On the other hand, commercial cheddar cheese crushed to 3.2 kg of water 4.
0 kg (maturity index 22%), sodium polyphosphate 0.1 kg,
0.2 kg of sodium chloride was added, and the mixture was put into a Stefan emulsifier, heated to 80 ° C. and emulsified while heating at 1000 rpm for 5 minutes to prepare an aqueous phase. The oil phase prepared above was put into an emulsification tank equipped with a stirrer, and the aqueous phase was gradually added to obtain a water-in-oil emulsion. Next, this emulsion was indirectly sterilized at 90 ° C. for 10 minutes, cooled to 10 ° C. and kneaded by using a rapid plasticizing kneading device to obtain 20.2 kg of a water-in-oil emulsified oil / fat composition. The water-in-oil type oil / fat composition obtained had an oil phase ratio of 62.9% and contained no cheese oil, and the content of cheese in the water phase was 53.3% by weight.

Test Example Each water-in-oil type emulsified oil / fat composition obtained in Examples 1 to 4 and Comparative Examples 1 to 3 was tested by 30 professional panels (male).
The strength and taste of cheese flavor were evaluated as sensory evaluation, and the spreadability and toast suitability were evaluated as functional evaluation by 15 people and 15 women). The results are shown in Table 1. The evaluation results of each item were scored based on the scores shown below, and the average score was rounded off and expressed as an integer. (1) Cheese flavor intensity: 5 = very strong, 4 = strong, 3
= Normal, 2 = Almost not felt, 1 = Not felt at all (2) Deliciousness: 5 = Very delicious, 4 = Delicious, 3 = Medium, 2 = Not delicious, 1 = Not very delicious (3) Spreadability: 3 = Has the same structure as commercially available soft margarine, and has good elongation 2 = Slightly rough, slightly stiff and poorly spread 1 = Slightly rough, hard and poorly spread (evaluation of spreadability above) The sample was taken in an appropriate amount with a butter knife and spread, and the appearance was visually observed and scored in the same manner as when applied to bread.) (4) Toast suitability: 3 = same as commercial soft margarine Evenly melts and soaks into bread 2 = Some particulate matter remains on the bread 1 = A considerable amount of particulate matter remains on the bread (Toast suitability was evaluated using a commercially available 8 sliced bread Bake until the surface is golden brown After that,
Immediately, 8 g of the sample was applied, and the appearance of the sample soaking into the bread was visually observed. )

[0021]

[Table 1]

As is clear from Table 1, the water-in-oil type emulsified oil and fat compositions obtained in Examples 1 to 4 were prepared by mixing cheese oil in the oil phase and cheese in the water phase in a well-balanced manner. Therefore, in the sensory evaluation, the strength of cheese flavor,
It was highly evaluated in terms of deliciousness and also proved to be excellent in spreadability and toast suitability in terms of functional evaluation. On the other hand, the water-in-oil type emulsified oil and fat compositions obtained in Comparative Examples 1 to 3 are blended with cheese oil and cheese, but the balance of the blended amount is poor, so that both sensory evaluation and functional evaluation are performed. There is nothing to satisfy at the same time. From these facts, the cheese oil blended in the oil phase and the cheese blended in the water phase have poor functionality and cannot impart good cheese flavor even if only one of them is blended in a large amount.
Therefore, it is important that both are blended in a well-balanced amount above a specific amount. In addition, even if the oil phase was prepared with cheese oil alone and the ratio of the amount of oil phase was 35% by weight or more as in Comparative Example 2, the cheese flavor did not develop in proportion to the blended amount, and conversely spreadability. Has resulted in a large decrease.

[0023]

EFFECTS OF THE INVENTION The conventional water-in-oil emulsion oil and fat composition imparted with a cheese flavor is prepared by fluidizing a cheese hydrolyzate or an edible animal or vegetable solid oil or fat on the water phase side to mix cheese pieces, and then mechanically. Since the oils and fats are evenly dispersed by shearing force, the obtained fats and oils have a weak cheese flavor and a fragile texture, which causes problems such as lack of spreadability and smoothness when applied to bread and the like. On the other hand, the water-in-oil emulsified oil / fat composition imparted with the cheese flavor of the present invention has a cheese oil content of 20% by weight or more on the oil phase side and 10 to 50% by weight of cheese on the water phase side.
The cheese has a strong cheese flavor,
Moreover, it feels delicious and is smooth and has good spreadability when applied to bread and the like.

Continuation of front page (56) Reference JP-A-2-261344 (JP, A) JP-A-48-34909 (JP, A) JP-A-1-128744 (JP, A) JP-A-61-152235 (JP , A) JP-A-3-7538 (JP, A) JP-A-62-220147 (JP, A) JP-A-54-122765 (JP, A) JP-A-10-262559 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23D 7/00 A23C 20/00 A23D 7/02

Claims (6)

(57) [Claims] 1. The oil phase is 20 to 82% by weight, and the water phase is 18%.
In a water-in-oil emulsified oil / fat composition consisting of -80 wt%, the oil phase contains 20 wt% or more of cheese oil, and the water phase contains 10 wt%.
A water-in-oil emulsified oil / fat composition characterized by containing ˜50% by weight of cheese. 2. The maturity index of the cheese contained in the aqueous phase is 20.
% Or more, and the water-in-oil type emulsified oil / fat composition according to claim 1. 3. The oil according to claim 1, wherein the aqueous phase contains a hydrophilic emulsifier and / or a molten salt, the content of which is 0.1 to 5.0% by weight with respect to 100% by weight of cheese. Medium water type emulsion oil composition. 4. The water-in-oil emulsified oil composition according to claim 1, wherein the oil phase contains 0.01 to 2.0% by weight of the water-in-oil emulsified oil-fat composition in the oil phase. object. 5. The cheese oil content of the oil phase is 30 to 5
The water-in-oil emulsion oil / fat composition according to any one of claims 1 to 4, which is 0% by weight. 6. An oil phase containing 20% by weight or more of cheese oil, and an emulsified water phase prepared by adding a molten salt and / or a hydrophilic emulsifier together with 10 to 50% by weight of cheese, and then preparing the oil phase. A method for producing a water-in-oil type emulsified oil / fat composition, which comprises emulsifying 20 to 82% by weight and an aqueous phase of 18 to 80% by weight.