JP5228791B2 - Water-in-oil emulsified fat composition - Google Patents

Description

  The present invention relates to a water-in-oil emulsified fat composition used for margarine or fat spread for sand or spread applications.

In recent eating habits, changes to Western styles have become established, and the intake of fats and oils has increased. This overnourishment has led to an increase in metabolic syndrome such as obesity and lifestyle-related diseases. Against this background, low-calorie foods are desired, and many types of low-fat foods are on the market, especially in the field of high-oil foods such as margarine and mayonnaise. The development of such products is thriving.
In margarine and fat spreads for sand and spreads, to reduce calories, the amount of water equivalent to 20 parts by mass is increased to about 30 to 150 parts by mass with respect to the oils and fats that are usually blended in margarine. Reducing the amount is done. However, if the oil and fat composition used for margarine and the like blended with a moisture content of 20 parts by mass or less is blended as it is in the production of margarine and fat spread having a high moisture content, the hardness of the product is lowered. Therefore, the oil and fat component having a higher melting point is blended as much as the amount of oil and fat is reduced, so that the hardness is maintained. However, when fats and oils with a high melting point are blended, the spread property that it is easy to apply to bread and the deterioration of performance that the mouth melts well are unavoidable.

Generally, when producing an oil or fat composition used for margarine or fat spread, the oil and fat composition includes a high melting point oil and fat (melting point 38 to 60 ° C), a medium melting point oil and fat (melting point 28 to 36 ° C), and a low melting point oil and fat. Three types of fats and oils with different hardness (liquid oil at room temperature) are blended and used, and various physical properties such as margarine, fat spread, and shortening are adjusted by adjusting the blending ratios. .
Of these three types of fats and oils with different melting points, the high melting point fats and oils have a spread composition (plasticity), temperature resistance (with or without oil-off), shape retention, and good product condition (gloss, smoothness, etc.) It is blended to impart physical properties such as mouthfeel and mouthfeel.
In order to impart these functions, hydrogenated oils of various animal and vegetable oils and fats have been used. There are roughly two types of hydrogenated fats and oils. One is an extremely hardened oil and fat, and the other is a partially hydrogenated oil. Extremely hardened fats and oils are hydrogenated until almost no unsaturated fatty acids are present, that is, until the iodine value is substantially zero, and are solid fats having a high hardness and a high melting point. Extremely hardened fats and oils can provide the shape retention and temperature resistance required for edible fats and oils products such as margarine and fat spread, but it is difficult to maintain good meltability due to the high melting point. It was.
On the other hand, partially hydrogenated fats and oils are those in which only a part of unsaturated fatty acids are saturated and are softer and lower in melting point than extremely hardened fats and oils. This partially hydrogenated oil can easily adjust its hardness and melting point depending on the degree of hydrogenation, so the shape retention, spreadability, temperature resistance, and goodness required for edible oil and fat products such as margarine and fat spread It is widely used as a raw material fat for edible fat products.

  However, in recent studies, it has been reported that trans acid, which is abundant in partially hydrogenated fats and oils, increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. Thus, since there is a concern about the health effects caused by excessive intake of trans acid, it is preferable to reduce the content of trans acid in fats and oils. In Denmark, trans acid in fats and oils has been used in domestic food since 2004. There is a restriction that the content must be 2% by mass or less. Therefore, the target of the trans acid content in the plastic fat composition is 2% by mass or less.

  Therefore, recently, improvement of high melting point oils and fats which are extremely hardened oils has been proposed. For example, Patent Document 1 discloses a transesterified oil of palm extremely hardened oil and palm core extremely hardened oil. However, in a low fat / low calorie type high water diversion product, this high melting point fat is used. However, good melting in the mouth can be expected, but the spreadability is insufficient.

The oil composition used for margarine and fat spread with a high water content has been described above. It needs to be increased by other factors.
Therefore, it has been proposed to use a specific emulsifier. For example, Patent Document 2 discloses a method of combining an oil and fat composition containing partially hydrogenated oil and fat with an emulsifier such as polyglycerin condensed ricinolate. However, if only the emulsifier is used, there is a risk of oil-off if stored for a long time at room temperature, and the shape retention and good product state cannot be maintained. Therefore, Patent Document 3 discloses a water-in-oil emulsified oil / fat composition for kneading containing an emulsifier and a paste. However, when starch or carrageenan listed as a paste is used, the melting of the mouth tends to deteriorate.
WO2006 / 059592 Japanese Patent No. 3542920 JP-A-4-144632

The present invention is a low-fat, low-calorie water-in-oil emulsified oil / fat composition having a high water content, maintaining good meltability, good spreadability, and less water separation and oil-off margarine and fat spread. It is in providing the water-in-oil type emulsified oil-fat composition for use.
Another object of the present invention is to provide a low-fat and low-calorie margarine or fat spread that maintains good mouth melting, good spreadability, and has low water separation and oil-off.
In the present invention, the oil and fat composition has a specific ratio of “melting point of 38 to 60 ° C., saturated fatty acid content of 8 to 14 carbon atoms in the constituent fatty acid, 50 to 70 mass%, and saturated fatty acid content of 16 to 18 carbon atoms. Is blended with 20 to 35% by mass and a transesterified extremely hardened oil and fat having a saturated fatty acid content of 20 to 24 carbon atoms of 10 to 25% by mass, while maintaining good shape retention, The ability to impart good spreadability and the addition of pectin with a methylation degree of 50% or more in the aqueous phase increase the stability of emulsification while maintaining good mouth melting and suppress water separation and oil-off. The present invention has been completed by finding out what can be done.

The present invention
(1) 1 to 5 parts by mass of pectin having a methylation degree of 50% or more and 20 to 150 parts by mass of water with respect to 100 parts by mass of an oil and fat composition comprising the following A component, B component, and C component A water-in-oil type emulsified fat composition comprising.
Component A: Transesterified extremely hardened oil / fat obtained by transesterification of the following vegetable oil / fat (A1) and vegetable oil / fat (A2), having a melting point of 38 to 60 ° C. and 8 to 14 carbon atoms in the constituent fatty acid. The transesterified extremely hardened fat and oil having a saturated fatty acid content of 50 to 70 mass%, a saturated fatty acid content of 16 to 18 carbon atoms of 20 to 35 mass%, and a saturated fatty acid content of 20 to 24 carbon atoms of 10 to 25 mass% 20-50% by mass,
Vegetable oil and fat (A1): A vegetable oil and fat containing a saturated fatty acid having 8 to 14 carbon atoms in a constituent component of 50% by mass or more, which is palm kernel oil or palm oil, or an extremely hardened oil obtained by separating and hydrogenating them. Fats and oils
Vegetable oil and fat (A2): Vegetable oil and fat containing 20 to 24% by weight of saturated fatty acid having 20 to 24 carbon atoms as a component, and extremely hardened oil obtained by hydrogenating Hyelin rapeseed oil or extremely hardened oil obtained by fractionating or hydrogenating Hyelin rapeseed oil Vegetable fats and oils B component: a melting point of 28-36 ° C., 15 ° C. SFC 15-40, 20 ° C. SFC 10-35, 25 ° C. SFC 5-30 plastic oil / fat 20-50% by mass,
C component: Liquid fats and oils 15-40 mass%.
(2) A margarine or fat spread for sand spread using the water-in-oil emulsified oil / fat composition of (1), wherein the trans-acid content in the oil / fat composition is 2% by mass or less.
It is.

In the present invention, a water-in-oil emulsified oil and fat composition is provided that maintains good mouth melting and good spreadability even with a high water content, and has little water separation and oil-off.
If the water-in-oil type emulsified oil / fat composition of the present invention is used, margarine and fat spread having a low trans acid content, low fat and low calorie content are provided.

(A component)
The A component oil and fat used in the present invention is a component that imparts shape retention to the oil and fat composition while maintaining good meltability and good spreadability due to the later described B and C component fats and oils. Furthermore, since the shape retention of the oil / fat composition is good, the use of the component A enables the use of pectin, which will be described later, and can suppress the occurrence of oil-off while maintaining good meltability of the product.
The fat and oil of component A used in the present invention has a saturated fatty acid content of 8 to 14 carbon atoms in the constituent fatty acid of 50 to 70 mass%, a saturated fatty acid content of 16 to 18 carbon atoms of 20 to 35 mass%, and the carbon number. It is a transesterified extremely hardened oil and fat having a saturated fatty acid content of 20 to 24 mass%.
Furthermore, it is preferable that it is fats and oils containing 30-40 mass% of C12 saturated fatty acids, and 8-18 mass% of C22 saturated fatty acids. Moreover, it is preferable that it is transesterification extreme hardening fat and oil containing 60-80 mass% of triacylglycerols whose sum total of carbon number of a constituent fatty acid is 36-48.

  When the amount of the saturated fatty acid having 8 to 14 carbon atoms is less than 50% by mass, the melting of the mouth is worsened, and when it exceeds 70% by mass, the spread property is easily lowered. When the saturated fatty acid having 16 to 18 carbon atoms is less than 20% by mass, it becomes difficult to impart hardness while maintaining spreadability. If the saturated fatty acid having 16 to 18 carbon atoms exceeds 35% by mass, the spreadability may not be sufficient, and the melting of the mouth may worsen. When the amount of saturated fatty acids having 20 to 24 carbon atoms is less than 10% by mass, it becomes difficult to impart shape retention while maintaining spreadability, and when it exceeds 25% by mass, meltability and spreadability may be deteriorated. .

  In the present invention, a saturated fatty acid having 12 to 12 carbon atoms is effective as a saturated fatty acid having 8 to 14 carbon atoms, and a saturated fatty acid having 22 carbon atoms is effective as a saturated fatty acid having 20 to 24 carbon atoms. In addition, the transesterified fat / oil is a random exchanged fat / oil, and preferably contains a large amount of triacylglycerol having a total carbon number of 36 to 48 which is increased by transesterification.

The component A of the present invention is a transesterification of vegetable fats and oils containing 50 to at least 50% by weight of saturated fatty acids having 8 to 14 carbon atoms and vegetable oils and fats having at least 50% by weight of saturated fatty acids having 20 to 24 carbon atoms as constituents. The transesterified extremely hardened oil is preferred.
As vegetable oils and fats containing 50 mass% or more of saturated fatty acids having 8 to 14 carbon atoms as constituents, oils and fats obtained from coconut seeds such as palm kernel oil and palm oil, and the extremes obtained by separating and hydrogenating them Hardened oil is mentioned.
Examples of vegetable oils and fats containing 50% by mass or more of saturated fatty acids having 20 to 24 carbon atoms as a constituent component include extremely hardened oils obtained by hydrogenating high erucin rapeseed oil and extremely hardened oils obtained by fractionating and hydrogenating higher rapeseed rapeseed oil.

Specific examples of the component A of the present invention include transesterified extremely hardened oils and fats of a mixed oil of 65 to 80 parts by weight of palm extremely hardened oil and 20 to 35 parts by weight of Hyelin rapeseed extremely hardened oil.
Here, the extremely hardened oil is fat and oil in which the double bond of the fatty acid contained in the fat and fatty acid is saturated by hydrogenation, and the iodine value thereof is 1 or less.
Hydrogenation can be performed by adding hydrogen to the raw oil and fat, mainly using a nickel catalyst while controlling the hydrogenation start temperature to 120 to 160 ° C. and the maximum temperature to 180 to 230 ° C. it can.
Examples of the transesterification include a method using an alkali catalyst such as sodium methylate, a method using an enzyme catalyst such as lipase, and the like.

  When the component A of the present invention is produced, either of a method of transesterifying the extremely hardened oil after hydrogenation, or a method of extremely curing the transesterified oil after transesterification may be used.

  Melting | fusing point of A component used for this invention is 38-60 degreeC, and 38-45 degreeC is preferable. If melting | fusing point is this range, since the shape retention of the oil-fat composition obtained will become favorable by adding the fats and oils of B component and C component which are mentioned later, it is preferable. Moreover, it is preferable that SFC is 65-90 at 15 degreeC, 50-75 at 20 degreeC, and 35-65 at 25 degreeC. Adjustment of the melting point and SFC of the component A can be performed by adjusting the type and blending ratio of the fat and oil to be transesterified. In the present invention, the amount of the component A in the oil and fat composition is preferably 30 to 45% by mass in order to sufficiently exhibit its function.

(B component)
The B component in the present invention is a component that imparts appropriate spreadability and good meltability to the spread fat composition.
In the present invention, the SFC at 15 ° C., 20 ° C., and 25 ° C. of the fats and oils of component B is kept within a certain range, so that spreadability and good melting of the mouth are ensured. Product distribution becomes possible.
When the SFC of the component B is out of the above range, even if the component A or the component C is added, the obtained spread fat / oil composition may have insufficient spreadability and meltability in the mouth.
The melting point of the component B is preferably 28 to 36 ° C. If the melting point is higher than 36 ° C, the melting of the mouth may be deteriorated, and if it is lower than 28 ° C, the spread property may be deteriorated.

  The fats and oils of component B include, for example, natural plastic oils and fats such as palm oil, palm kernel oil, coconut oil, and lard, and oils and oils obtained by separating them, extremely hardened oils of natural oils and fats, and transesterified oils thereof. 1 type or 2 types or more can be selected. In this invention, 20-50 mass% is preferable in order for the quantity of B component in an oil-fat composition to fully exhibit the function.

(C component)
The C component in the present invention is a component that imparts good meltability in the mouth. Liquid vegetable fats and oils are usually used as edible fats and oils and are fats and oils that are liquid at room temperature. Examples thereof include fats and oils rich in unsaturated fatty acids such as corn oil, safflower oil, soybean oil, olive oil, rapeseed oil, peanut oil, cottonseed oil, rice oil, palm kernel oil, and coconut oil.
In this invention, it is preferable that content of C component in an oil-fat composition is 15-40 mass%. If it is less than 15% by mass, melting in the mouth may be inferior. If it exceeds 40% by mass, shape retention suitable for margarine or fat spread becomes difficult to obtain, and the oil may be turned off during storage.

The present invention is a water-in-oil emulsified oil / fat composition containing pectin having a methylation degree of 50% or more and water in the oil / fat composition comprising the above-mentioned A component, B component, and C component. In the present invention, the emulsification is stabilized while maintaining good spreadability and good meltability by including pectin having a methylation degree of 50% or more (sometimes referred to as high methoxyl pectin) in the aqueous phase part. Water separation can be prevented.
Until now, in fat spreads with a high water content, in order to stabilize emulsification and prevent water separation, a method for physically preventing water separation by gelatinizing the aqueous phase with gelatin has been proposed. When gelatin that forms a hard gel as compared with fats and oils is used, the melt of the product itself becomes poor. Furthermore, it becomes difficult to feel the taste components dissolved in the aqueous phase, and the flavor is poor. In the present invention, high methoxyl pectin can be contained in the aqueous phase part to improve the emulsion stability, while solving the problems caused by the use of gelatin.
In the present invention, it was possible to use high methoxyl pectin. However, since the component A fat with excellent shape retention is used for the high melting point fat, it is not necessary to strongly gel the aqueous phase. It is considered that the use of high methoxyl pectin, which is said to have a thickening effect, was sufficient to prevent water separation.

Hereinafter, high methoxyl pectin will be described.
Pectin is widely present in higher plants and is extracted mainly from citrus peel and apple pomace. Pectin is characterized by galacturonic acid content, chain length, and number of substituents other than sugar, and the degree of esterification (DE value), which indicates the percentage of methyl esterified galacturonic acid, determines the quality of pectin. It is used as an indicator to define. Pectins are classified into two types, high methoxyl (HM) pectin with a DE of 50% or more and low methoxyl (LM) pectin with a DE of less than 50%, depending on the amount of ester groups.
High methoxyl pectin is known to gel due to a hydrophobic bond between a hydrogen bond and a methyl ester group, and examples of the promoting factor include high sugar content and low pH. In a compounding system that does not gel, a weak hydrogen bond or a hydrophobic bond forms a pectin network in the aqueous phase, imparts viscosity to the aqueous phase, and prevents water separation in the emulsion.
The high methoxyl pectin used in the present invention is, for example, a pectin derived from citrus fruits and having a DE value of 70% or more. Such high methoxyl pectin is commercially available, for example, trade name Grinstead Pectin AMD782 (DE value 70%, manufactured by Danisco), UNIPECTINE AYD30T (DE value 70-74%, manufactured by Unitech Foods), GENU pectin type YM-150-LJ (DE value 72%, manufactured by CP Kerco) is exemplified.

  The water-in-oil emulsified oil / fat composition produced according to the present invention contains 1 to 5 parts by weight, preferably 2 to 2 parts by weight of pectin (high methoxyl pectin) having a methylation degree of 50% or more based on 100 parts by weight of the oil / fat composition. Contains 3 parts by weight. If the amount of high methoxyl pectin added in the water-in-oil emulsified oil / fat composition is less than 1 part by mass, the effect of preventing water separation will be insufficient, and if it exceeds 5 parts by mass, the viscosity of the aqueous phase will be excessively high and melt in the mouth. Becomes worse.

  The water-in-oil emulsified oil / fat composition produced according to the present invention contains 20 to 150 parts by mass, preferably 30 to 150 parts by mass of water with respect to 100 parts by mass of the oil / fat composition. If the amount of water in the water-in-oil emulsified oil / fat composition is less than 30 parts by mass, the effect of reducing the oil content and reducing calories will be insufficient, and if it exceeds 150 parts by mass, the shape retention will be inferior. There is a risk of oil off.

The water-in-oil emulsified fat composition of the present invention is produced using an emulsifier.
As the emulsifier, polyglycerin condensed ricinoleate is preferably used, and it is preferable to combine one or more of monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. Monoglycerides, sorbitan fatty acid esters, and sucrose fatty acid esters preferably have an HLB value of 5 or less. In the present invention, the blending amount of the emulsifier is preferably 1 to 5 parts by mass of polyglycerin-condensed ricinolate and 0.1 to 0.5 parts by mass of monoglyceride and lecithin with respect to 100 parts by mass of the oil or fat composition.

The water-in-oil emulsified oil / fat composition of the present invention is produced by emulsifying an oil / fat composition in which components A to C are mixed at a constant ratio and a water phase in which high methoxyl pectin is dissolved, using an emulsifier.
That is, the water-in-oil type emulsified oil / fat composition is prepared, for example, by adding components A to C to prepare the oil / fat composition of the present invention, and high methoxyl pectin 1-5 mass per 100 parts by mass of the oil / fat composition. An aqueous phase (20 to 150 parts by mass as water) in which parts are dissolved is mixed and emulsified for production. Other oil-soluble additives such as emulsifiers, tocopherols, fragrances, and coloring agents can be added to the oil phase, and other water-soluble additives such as emulsifiers, skim milk powder, salt, and thickening polysaccharides can be added to the aqueous phase. Food and additives can be added. The emulsification step can use a normal emulsifier when preparing margarine or fat spread, and can produce a water-in-oil type emulsified oil / fat composition in a quenching kneader such as a botator, a combinator, or a perfector. it can.
The water-in-oil emulsified oil / fat composition of the present invention thus produced can be used as it is as margarine or fat spread, and the trans-acid content in the oil / fat composition is 2% or less.
The produced margarine or fat spread has a high water content, and can be used for sand or spread as a low fat, low calorie type margarine or fat spread.

Hereinafter, specific examples will be given and described in more detail, but these test examples do not limit the present invention.
Table 1 shows an analysis example of the constituent fatty acid composition of the fat and oil component used in Examples and Comparative Examples. The fatty acid content was measured by the standard fat analysis method 2.4.2.1-1996, and the melting point (increased melting point) was measured by the standard fat analysis method 2.2.4.2-1996.

[Production Examples A-1 to A-10: Component A]
In the present invention, the following production examples A-1 to A-10 were produced as the component A using the following hydrogenation method and esthetic exchange method.
Production Example A-1
: Examples of transesterified oil production of palm kernel extremely hardened oil and Hyelsin rapeseed extremely hardened oil A-2, 3, 4, 6, 7
: Example of transesterified oil production A-5 of coconut extremely hardened oil, Hyelsin rapeseed extremely hardened oil
: Palm core extremely hardened oil, palm extremely hardened oil, Hyelin rapeseed extremely hardened oil, transesterified oil production example A-8
: Palm stearin production example A-9
: Fats and oils obtained by partially hydrogenating palm by a regular method (rising point about 42 ° C)
Production Example A-10
: Fats and oils obtained by partially hydrogenating fish oil according to a regular method (rising melting point about 43 ° C)

[Production Examples B-1 to B-5: Component B]
In the present invention, the following production examples B-1 to B-5 were used as the B component.
Production Example B-1: Palm Oil Production Example B-2: Blended Oil Production Example of Palm Stearin 10% by Mass and Transesterified Oil 90% by Mass of Palm Palm Kernel Oil B-3: Palm Stearin 10% by Mass and Palm Blended oil production example B-4: Palm extremely hardened oil production example B-5: Rapeseed oil 80% by mass of transesterified oil of palm kernel oil and 10% by mass of palm extremely hardened oil

(Hydrogen addition method)
The hydrogenation method and conditions of the extremely hardened oil are shown below. The raw material oil was charged into the reactor, and heated to 150 ° C. with stirring while blowing hydrogen at a pressure of 0.1 MPa. Thereafter, 0.1 to 0.2 parts by mass of a nickel catalyst was charged into the reactor, and hydrogen was added while stirring at 190 ° C. while blowing hydrogen at a pressure of 0.3 MPa. The iodine value was analyzed by the standard fat analysis method 2.3.4.1-1996, and when the value became 1 or less, hydrogen blowing and stirring were stopped, and the reaction was stopped. Thereafter, the oil temperature was cooled to 100 to 120 ° C., 3 parts by mass of white clay was added, and the mixture was filtered.

(Transesterification method)
The reaction method and conditions of the transesterified oil are shown below. The raw material mixed oil was charged into the reaction vessel and heated with stirring in a nitrogen stream. This state was maintained for 3 hours or more in a state of 100 ° C. to 120 ° C., and dehydration was performed until the water content in the fats and oils became 100 ppm or less. Thereafter, the oil and fat was cooled to 80 ° C., 0.1 to 0.2 parts by mass of an alkali catalyst (sodium methylate) was added, and the mixture was reacted for 30 minutes in a nitrogen stream with stirring. In order to remove the catalyst, hot water at 70 ° C. was added to the reaction solution, stirred and washed, and then allowed to stand to separate an oil layer and an aqueous layer. Washing with hot water was repeated until the pH of the separated aqueous layer was 8 or less, and then heating was performed in a nitrogen stream while stirring, and dehydration was performed until water no longer evaporated at 100 ° C to 120 ° C. Next, 3 parts by mass of activated clay was added and decolorized for 15 minutes, followed by filtration.

  Table 2 shows the blends of fats and oils of Production Examples B-1 to B-5, SFCs at 15 ° C, 20 ° C, and 25 ° C, and melting points. SFC was measured by the standard fat analysis method 2.2.9-2003 (NMR method).

Example 1
An oil and fat composition was produced by blending 30% by mass of fat / oil A-1 and 40% by mass of fat / oil B-2 and 30% by mass of rapeseed oil as the oil / fat C component.
To 100 parts by mass of this oil and fat composition, 0.3 parts by mass of monoglycerol monostearate, 2.0 parts by mass of polyglycerol condensed ricinoleate, 0.3 parts by mass of soybean lecithin, 0.3 parts by mass of fragrance, and β-carotene An appropriate amount was added to obtain an oil phase part.
For this oil phase part, 72 parts by mass of water, 4 parts by mass of salt, 1 part by mass of skim milk powder, high methoxyl pectin (trade name Grinstead Pectin AMD782, manufactured by Danisco, DE 70%) with respect to 100 parts by mass of the oil and fat composition The water phase part adjusted so that it might become 2 mass parts was added, it stirred and mixed with the three one motor (made by Heidon company), and emulsified, heating at 70 degreeC. This was quenched and kneaded with a combinator (manufactured by Schrader) to obtain a fat spread.

Examples 2-9
A fat spread was produced in the same manner as in Example 1 by blending the oil and fat composition at the composition ratio in Table 3.

The spread property evaluation standard, the oil-off evaluation standard, the water separation evaluation standard, and the mouth melting evaluation standard used in the present invention will be described.
(Spreadability evaluation criteria)
A certain amount (about 10 g) of a sample adjusted to room temperature (25 ° C.) was taken, and the state of the sample when applied on a sliced bread using a butter knife was visually evaluated.
◎: The pan is smoothly applied with a constant thickness. ○: The pan is not crushed, but the applied sample is uneven in thickness. ×: The pan is crushed, and the applied sample is not thick. Uniform (Oil-off evaluation criteria)
A fixed amount (about 20 g) of the sample was sanded into a cupe bread using a squeeze bag, the bread was stored at 30 ° C. for 24 hours, the bread was cut, and the amount of oil oozing out from the sample was visually evaluated.
◎: No oil oozes ○: Oil oozes out a little ×: Oil oozes out and the shape of the sample is deformed (water separation evaluation criteria)
The prepared sample was stored at 10 ° C. for 7 days and then worked with a spatula to evaluate the presence or absence of water separation.
○: No water separation ×: Water separation (Evaluation criteria for melting in mouth)
A sample stored at 10 ° C. was put in a mouth of about 5 g and evaluated.
◎: The solubility was confirmed within 5 seconds. ○: The solubility was confirmed within 5 to 9 seconds.

  As is apparent from Table 3, the fat and oil compositions produced according to Examples 1 to 9 had good spread properties and meltability as spread fats and oils, no oil-off and no water separation, and good physical properties.

Comparative Example 1
An oil and fat composition was produced by blending 30% by mass of fats and oils A-3, 40% by mass of fats and oils B-2 and 30% by mass of rapeseed oil.
Appropriate amounts of 0.3 parts by weight of monoglycerol monostearate, 2 parts by weight of polyglycerol condensed ricinolate, 0.3 parts by weight of soybean lecithin, 0.3 parts by weight of fragrance, and β-carotene are added to 100 parts by weight of this oil and fat composition. And the oil phase part.
For this oil phase part, 72 parts by mass of water, 4 parts by mass of salt, 1 part by mass of skim milk powder, high methoxyl pectin (trade name Grinstead Pectin AMD782, manufactured by Danisco, DE 70%) with respect to 100 parts by mass of the oil and fat composition The aqueous phase adjusted to 0.5 parts by mass was added, stirred and mixed with a three-one motor (Heidon) while being heated to about 70 ° C., and emulsified. This was quenched and kneaded with a combinator (manufactured by Schrader) to obtain a fat spread.

Comparative Examples 2-5
The fat composition was blended with the composition shown in Table 4, and fat spread was produced in the same manner as in Comparative Example 1.

  From the results of Table 4, water separation occurred when the blending amount of high methoxyl pectin was 0.5 parts by mass, and dissolution at the mouth became worse at 10 parts by mass. Moreover, when low methoxyl pectin was added instead of high methoxyl pectin, water separation occurred and the mouth melted poorly. When gelatin was added, the dissolution in the mouth worsened, and in the case of alginic acid, water separation occurred and the dissolution in the mouth worsened.

Comparative Example 6
An oil and fat composition was manufactured by blending 20% by mass of fats and oils A-3, 50% by mass of fats and oils B-2, and 30% by mass of rapeseed oil.
Appropriate amounts of 0.3 parts by weight of monoglycerol monostearate, 2 parts by weight of polyglycerol condensed ricinolate, 0.3 parts by weight of soybean lecithin, 0.3 parts by weight of fragrance, and β-carotene are added to 100 parts by weight of this oil and fat composition. And the oil phase part.
For this oil phase part, 72 parts by mass of water, 4 parts by mass of salt, 1 part by mass of skim milk powder, high methoxyl pectin (trade name Grinstead Pectin AMD782, manufactured by Danisco, DE 70%) with respect to 100 parts by mass of the oil and fat composition An aqueous phase part in which 2 parts by mass was dissolved was added, and the mixture was stirred and mixed with a three-one motor (Heidon) while being heated to about 70 ° C., and emulsified. This was quenched and kneaded with a combinator (manufactured by Schrader) to obtain a fat spread.

Comparative Examples 7-12
A fat composition was blended with the composition shown in Table 5, and a fat spread was produced in the same manner as in Comparative Example 6.

  As is clear from Table 5, Comparative Examples 6 and 7 in which the blending ratio of the A component, the B component, and the C component was outside the scope of the present invention were physical properties with poor spread properties, and Comparative Example 7 was poorly melted in the mouth. . Further, Comparative Examples 8 and 9 in the case of using fats and oils outside the SFC range specified by the present invention for the B component are inferior in spreadability as Comparative Example 6, Comparative Example 8 is poorly melted, and Comparative Example 9 is oil-off. Water separation occurred. The comparative example 10 which does not mix | blend the transesterified oil of this invention as A component was bad in both spread property and mouth melt. From these things, Comparative Examples 6-10 were poor in spread property, water separation and oil-off occurred, the mouth melted poorly, and could not satisfy the physical properties required as a fat and oil composition for spread. In addition, Comparative Example 11 and Comparative Example 12 are examples when a large amount of trans acid is contained.

Claims (2)

Oil containing 1 to 5 parts by mass of pectin having a methylation degree of 50% or more and 20 to 150 parts by mass of water with respect to 100 parts by mass of an oil or fat composition comprising the following A component, B component, and C component A water-in-water emulsified oil / fat composition.
Component A: Transesterified extremely hardened oil / fat obtained by transesterification of the following vegetable oil / fat (A1) and vegetable oil / fat (A2), having a melting point of 38 to 60 ° C. and 8 to 14 carbon atoms in the constituent fatty acid. The transesterified extremely hardened fat and oil having a saturated fatty acid content of 50 to 70 mass%, a saturated fatty acid content of 16 to 18 carbon atoms of 20 to 35 mass%, and a saturated fatty acid content of 20 to 24 carbon atoms of 10 to 25 mass% 20-50% by mass,
Vegetable oil and fat (A1): A vegetable oil and fat containing a saturated fatty acid having 8 to 14 carbon atoms in a constituent component of 50% by mass or more, which is palm kernel oil or palm oil, or an extremely hardened oil obtained by separating and hydrogenating them. Fats and oils
Vegetable oil and fat (A2): Vegetable oil and fat containing 20 to 24% by weight of saturated fatty acid having 20 to 24 carbon atoms as a component, and extremely hardened oil obtained by hydrogenating Hyelin rapeseed oil or extremely hardened oil obtained by fractionating or hydrogenating Hyelin rapeseed oil Vegetable fats and oils B component: a melting point of 28-36 ° C., 15 ° C. SFC 15-40, 20 ° C. SFC 10-35, 25 ° C. SFC 5-30 plastic oil / fat 20-50% by mass,
C component: Liquid fats and oils 15-40 mass%.   A margarine or fat spread for sand spread using the water-in-oil emulsified oil / fat composition according to claim 1, wherein the trans-acid content in the oil / fat composition is 2% by mass or less.