JP5921944B2 - Water-in-oil emulsion composition - Google Patents

Description

  The present invention relates to a water-in-oil emulsion composition suitable for butter cream.

  As a butter cream, a water-containing butter cream obtained by mixing a water-in-oil emulsion composition having plasticity such as margarine and butter with saccharides, water, and a flavor material and whipping the mixture is known. . The water-containing butter cream has a water-in-oil emulsifying property, so it is less prone to microorganisms to propagate than oil-in-water creams such as fresh cream. Widely used as a cooking material including sand. On the other hand, since the water-containing butter cream is more oily than the oil-in-water cream and has a tendency to be inferior in mouth melting, further improvement in taste is also demanded.

  The water-in-oil emulsion composition used for butter cream requires moderate hardness in order to maintain plasticity over a wide temperature range, and also requires foaming and creaming properties. In order to achieve this, in general, a partially hydrogenated fat (partially hardened fat) is blended in the oil phase in addition to natural animal and vegetable fats. However, partially hardened fats and oils usually contain about 10 to 50% by mass of trans unsaturated fatty acids in the constituent fatty acids. It has been pointed out that trans-unsaturated fatty acids cause an increase in LDL cholesterol and neutral fat in the blood, and there is a concern that it may lead to the development of lifestyle-related diseases. Therefore, development of a water-in-oil emulsified composition for butter cream that further suppresses the content of trans-unsaturated fatty acids in the constituent fatty acids is desired.

  As an oil and fat composition for butter cream that replaces a partially cured oil and fat containing a trans-type unsaturated fatty acid, an oil and fat composition using palm oil (Patent Document 1), a transesterified oil and fat (Patent Document 2), and a plastic oil and fat Oil and fat compositions to which specific fats and oils are added (Patent Documents 3 and 4) are disclosed.

JP-A-8-47373 JP-A-9-165595 Japanese Patent Laid-Open No. 2005-60614 JP 2009-90 A

However, when the oil and fat composition described in Patent Document 1 is used as an oil phase, there is no sufficient plasticity, and foaming properties cannot be obtained unless a specific emulsifier is used. Furthermore, there was a problem that the butter cream produced had a poor feeling of melting in the mouth.
Moreover, in the use of the transesterified oil and fat described in Patent Document 2, it cannot be said that both the plasticity of the oil and fat and the good meltability of the butter cream to be produced are not sufficient.
Patent Document 3 describes that a specific fat and oil composition can be produced and added to a general-purpose plastic oil and fat composition used as margarine and shortening to produce a cream and fat composition. . In this case, there is a merit that fat and oil compositions for butter cream having various hardnesses can be produced from one kind of fat and oil for addition by adding specific fats and oils to plastic fats and oils having different hardnesses. However, this oil and fat composition has a problem that foamability is inferior to a composition using a partially hardened oil and fat containing a trans-type unsaturated fatty acid. Moreover, in patent document 4, although the fats and oils which transesterified extremely hardened fats and oils were made into the added fats and oils and the fats and oils composition was obtained by mixing with plastic fats and oils, meltability is inferior from the raise of the solid fat content derived from extremely hardened fats and oils. There was a problem.

As described above, in the emulsion composition for butter cream having an oily phase in which the content of trans-unsaturated fatty acids in the constituent fatty acids is suppressed, the good foaming property and good meltability when the butter cream is produced. , Flavor and texture are required.
However, an emulsion composition for butter cream that exhibits excellent performance in all the above physical properties while suppressing the ratio of trans-unsaturated fatty acids in the fatty acids constituting the fats and oils in the oil phase has not yet been provided.

  The present invention is a water-in-oil solution that can prepare a butter cream having good foaming properties, mouth melting, flavor and texture while using fats and oils in which the proportion of trans unsaturated fatty acids in the constituent fatty acids is suppressed. It aims at providing a type | mold emulsion composition.

The present inventors have intensively studied in view of the above problems. As a result, the ratio of saturated fatty acids containing a specific amount of diacylglycerol and triacylglycerol and having 22 or more carbon atoms in the total constituent fatty acids is within a specific range, and further, the carbon in the total constituent fatty acids A butter cream produced using a water-in-oil emulsion composition using an oil and fat having a diacylglycerol content ratio within a specific range to a ratio of a saturated fatty acid of several 22 or more, has excellent foaming properties, Moreover, it has been found that all of the mouth melting, flavor and texture are good.
The present invention has been completed based on these findings.

That is, the present invention
A water-in-oil emulsion composition containing 3 to 14% by mass of diacylglycerol and 84 to 96.9% by mass of triacylglycerol in an oil and fat constituting the oil phase,
The proportion of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the oil and fat constituting the oil phase is 1 to 8% by mass,
Ratio of content (b mass%) of diacylglycerol in fats and oils constituting oil phase to proportion (a mass%) of saturated fatty acids having 22 or more carbon atoms in all fatty acids constituting fats and oils constituting oil phase (b / A) It is related with the water-in-oil type emulsion composition which is 0.8-12.

  The water-in-oil emulsified composition of the present invention has excellent foaming properties despite the fact that the proportion of trans unsaturated fatty acids in the total constituent fatty acids of the fats and oils constituting the oil phase is suppressed, and this is used. The butter cream produced in this way melts in the mouth, has a good flavor and texture.

  The water-in-oil emulsion composition of the present invention (hereinafter simply referred to as the emulsion composition of the present invention) will be described in detail below.

  In the present invention, a composition comprising one or more of triacylglycerol, diacylglycerol, and monoacylglycerol is referred to as “oil and fat”. Here, triacylglycerol is a compound having a structure in which one molecule of fatty acid is ester-bonded to all three hydroxyl groups of glycerin, and diacylglycerol is a group of two hydroxyl groups among the three hydroxyl groups of glycerin. A compound having a structure in which one molecule of fatty acid is ester-linked to each other, monoacylglycerol is a compound having a structure in which a fatty acid is ester-bonded to any one of three hydroxyl groups of glycerin.

The emulsified composition of the present invention contains a specific amount of diacylglycerol in the fat and oil constituting the oil phase. Although there is no restriction | limiting in particular in the said diacylglycerol, It is preferable that the ratio of the unsaturated fatty acid to the constituent fatty acid is 70 mass% or less from a viewpoint of foamability, mouth meltability, flavor, and texture, and 40-70 mass % Is more preferable, and 50 to 65% by mass is even more preferable. Moreover, it is preferable that the ratio of the trans type unsaturated fatty acid to the said unsaturated fatty acid is less than 1 mass%, and it is more preferable that it is 0.1-1 mass%.
The unsaturated fatty acid constituting the diacylglycerol preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, but it contains oleic acid from the viewpoints of foamability, mouth solubility, flavor and shape retention. Is preferred. The ratio of oleic acid to the constituent fatty acids of diacylglycerol is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and further preferably 35 to 50% by mass.

  The diacylglycerol preferably contains linoleic acid as a constituent fatty acid from the viewpoint of mouth solubility and texture. The proportion of linoleic acid in the constituent fatty acids of the diacylglycerol is 5 to 30% by mass, more preferably 7 to 20% by mass.

  The diacylglycerol is preferably 30% by mass or more, more preferably 30 to 60% by mass, more preferably 30 to 60% by mass, from the viewpoint of shape retention and emulsion stability. More preferably, it is 50 mass%.

  The diacylglycerol preferably contains palmitic acid as a constituent fatty acid from the viewpoint of shape retention and emulsion stability. The ratio of palmitic acid in the constituent fatty acids of the diacylglycerol is 10 to 50% by mass, more preferably 20 to 40% by mass.

  The diacylglycerol preferably contains stearic acid as a constituent fatty acid from the viewpoint of shape retention and emulsion stability. The proportion of stearic acid in the constituent fatty acids of the diacylglycerol is 1 to 20% by mass, more preferably 2 to 12% by mass.

  The diacylglycerol may have a fatty acid other than the fatty acids described above as a constituent fatty acid. Examples of such fatty acids include lauric acid, myristic acid, arachidic acid, behenic acid, lignoceric acid, palmitooleic acid, vaccenic acid, elaidic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaene Examples include acids.

  In the emulsified composition of the present invention, the content of diacylglycerol in the fat and oil constituting the oil phase is 3 to 14% by mass, but from the viewpoint of foaming property, emulsion stability, mouth meltability, and texture, 4 to It is preferably 13% by mass, more preferably 5-12% by mass, more preferably 6-11% by mass, and even more preferably 7-10% by mass.

The emulsified composition of the present invention contains a specific amount of triacylglycerol in the oil phase. The ratio of the unsaturated fatty acid to the total constituent fatty acids of the triacylglycerol is preferably 30 to 80% by mass, and more preferably 40 to 70% by mass. Although there is no restriction | limiting in particular in carbon number of the unsaturated fatty acid which comprises the said triacylglycerol, It is preferable that 60-100 mass% of all the unsaturated fatty acids which comprise the said triacylglycerol is C16-22. The ratio of the trans unsaturated fatty acid in the total constituent fatty acids of the triacylglycerol is preferably less than 1% by mass, and more preferably 0.1 to 1% by mass.
Examples of the unsaturated fatty acid constituting the triacylglycerol include palmitooleic acid, oleic acid, vaccenic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, and hexadocosaenoic acid. Can be mentioned.

The ratio of the saturated fatty acid to the total constituent fatty acids of the triacylglycerol is preferably 20 to 70% by mass, and more preferably 30 to 60% by mass. Although there is no restriction | limiting in particular in carbon number of the saturated fatty acid which comprises the said triacylglycerol, It is preferable that 60-90 mass% of the total saturated fatty acid which comprises the said triacylglycerol has 12-22 carbon atoms.
Examples of the saturated fatty acid constituting the triacylglycerol include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid.

  In the emulsified composition of the present invention, the content of triacylglycerol in the fat and oil constituting the oil phase is 84 to 96.9% by mass, but from the viewpoint of foaming property, mouth meltability, and texture, 86 to 96. 0.5 mass% is preferable, and 89 to 95 mass% is more preferable.

  The emulsified composition of the present invention comprises a triacylglycerol having a total of 48 carbon atoms of constituent fatty acids (hereinafter also referred to as C48 triacylglycerol) in the oil and fat constituting the oil phase, and the number of carbon atoms of the constituent fatty acids. A specific amount of triacylglycerol having a total of 58 (hereinafter also referred to as C58 triacylglycerol) is preferably contained. C48 triacylglycerol is mainly composed of triacylglycerol having one molecule of saturated fatty acid residue having 12 carbon atoms and one fatty acid residue having 18 carbon atoms, preferably 2 molecules of unsaturated fatty acid residues having 18 carbon atoms. preferable. Examples of the C48 triacylglycerol include glycerin monolauryl dioleate. The C58 triacylglycerol is mainly composed of a triacylglycerol having one molecule of a saturated fatty acid residue having 22 carbon atoms and one fatty acid residue having 18 carbon atoms, preferably two molecules of unsaturated fatty acid residues having 18 carbon atoms. It is preferable to become. Examples of the C58 triacylglycerol include glycerin monobehenyldiolate.

  Here, C48 triacylglycerol and C58 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention have a 2.4.6.1 triacylglycerol composition (gas chromatographic method) described in the standard oil and fat analysis test method. ).

The content of C48 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention is preferably 5 to 20% by mass from the viewpoints of foamability and mouth solubility, and 7.5 to 15 More preferably, it is more than 10 mass%, and it is still more preferable that it is 10-14 mass%.
The content of C58 triacylglycerol in the oil and fat constituting the oil phase of the emulsified composition of the present invention is 0.5 to 6.5% by mass from the viewpoint of foamability, emulsion stability, and shape retention. It is preferable that it is 1-5 mass%, and it is preferable that it is 1.5-3 mass%.

The emulsified composition of the present invention preferably contains monoacylglycerol in the oil phase. Although there is no restriction | limiting in particular in the said monoacylglycerol, It is preferable that the ratio of the unsaturated fatty acid to the constituent fatty acid is 40 mass% or more from a viewpoint of foamability, mouth solubility, and emulsion stability, 40-70 mass % Is more preferable, and 50 to 65% by mass is even more preferable. Moreover, it is preferable that the ratio of the trans type unsaturated fatty acid to the said unsaturated fatty acid is less than 1 mass%, and it is more preferable that it is 0.1-1 mass%.
The unsaturated fatty acid constituting the monoacylglycerol preferably has 14 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and preferably contains oleic acid from the viewpoint of mouth solubility, texture, and emulsion stability. . The ratio of oleic acid to the constituent fatty acids of monoacylglycerol is preferably 30 to 60% by mass, more preferably 35 to 55% by mass, and further preferably 40 to 50% by mass.

  The monoacylglycerol preferably contains linoleic acid as a constituent fatty acid from the viewpoint of mouth solubility and texture. The proportion of linoleic acid in the constituent fatty acids of the monoacylglycerol is 5 to 30% by mass, more preferably 7 to 20% by mass.

  From the viewpoints of foamability and emulsion stability, the monoacylglycerol is preferably 30% by mass or more, more preferably 30 to 60% by mass, and more preferably 35% to 35% by mass. More preferably, it is -50 mass%.

  The monoacylglycerol preferably contains palmitic acid as a constituent fatty acid from the viewpoint of foamability and emulsion stability. The ratio of palmitic acid in the constituent fatty acids of the diacylglycerol is 10 to 50% by mass, more preferably 20 to 40% by mass.

  The monoacylglycerol preferably contains stearic acid as a constituent fatty acid from the viewpoint of foamability and emulsion stability. The proportion of stearic acid in the constituent fatty acids of the diacylglycerol is 1 to 10% by mass, more preferably 2 to 8% by mass.

  The monoacylglycerol may have a fatty acid other than the fatty acids described above as a constituent fatty acid. Examples of such fatty acids include lauric acid, myristic acid, arachidic acid, behenic acid, palmitooleic acid, vaccenic acid, elaidic acid, linolenic acid, arachidonic acid, erucic acid, eicosapentaenoic acid, hexadocosaenoic acid. It is done.

  In the emulsified composition of the present invention, the content of monoacylglycerol in the fat and oil constituting the oil phase is 0.1 to 2% by mass from the viewpoints of foamability, mouth meltability, texture, and emulsion stability. It is preferably 0.2 to 1.3% by mass, more preferably 0.3 to 1.1% by mass, and still more preferably 0.4 to 1% by mass.

In the emulsified composition of the present invention, the ratio of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the fats and oils constituting the oil phase is 1 to 8% by mass, but foamability, emulsion stability, and solubility in mouth. From the viewpoint of the above, the ratio of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the oil is preferably 1.5 to 7% by mass, and more preferably 1.7 to 6.5% by mass. 2 to 5% by mass is more preferable, and 2.3 to 3.7% by mass is further preferable. The saturated fatty acid having 22 or more carbon atoms is preferably composed of behenic acid and / or lignoceric acid. Moreover, it is preferable that 70 mass% or more of the said C22 or more saturated fatty acid is behenic acid, and it is preferable that 80-99.9 mass% is behenic acid.
The saturated fatty acid having 22 or more carbon atoms is preferably 70% by mass or more derived from triacylglycerol, more preferably 80 to 100% by mass derived from triacylglycerol, and 90 to 100% by mass of triacylglycerol. More preferably, it is derived from acylglycerol, and more preferably 95-100% by mass is derived from triacylglycerol.

  The emulsified composition of the present invention contains the diacylglycerol content in the fat and oil constituting the oil phase with respect to the proportion (a mass%) of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the fat and oil constituting the oil phase ( b mass%) ratio (b / a) is 0.8 to 12, preferably 1 to 11, and more preferably 1 to 10 in terms of foamability and emulsion stability. Preferably, it is 1.2 to 8, more preferably 1.5 to 4.5, and further preferably 2 to 3.3.

  In the emulsified composition of the present invention, it is preferable that the ratio of the trans-unsaturated fatty acid in the total constituent fatty acids of the oil and fat constituting the oil phase is suppressed to less than 1% by mass. Although the trans-type unsaturated fatty acid may not be contained in the total constituent fatty acid, usually, the ratio of the trans-type unsaturated fatty acid in the total constituent fatty acid is 0.1% by mass or more.

In the emulsified composition of the present invention, the ratio of the oil and fat constituting the oil phase to the oil phase is preferably 95% by mass or more, more preferably 97 to 99.9% by mass, and 98 to 99.99%. More preferably, it is 5 mass%.
In addition to fats and oils, the oil phase of the emulsified composition of the present invention contains other components that can be usually contained in an emulsified composition for butter cream, such as an emulsifier, a flavor component, a fragrance, a colorant, and an antioxidant. May be.

  The aqueous phase in the emulsified composition of the present invention is composed of water or an aqueous solution containing water as a substrate. Examples of water that can be used in the aqueous phase of the emulsified composition of the present invention include tap water, purified water, ion-exchanged water, and mineral water. The aqueous phase in the emulsified composition of the present invention may contain a flavor component, milk protein, starch, thickening polysaccharide, gelatin, inorganic salts, antioxidant and the like.

  The emulsified composition of the present invention can be prepared by a conventional method. For example, in the case of obtaining a margarine-like emulsified composition capable of obtaining moderate plasticity, an oil or fat composition having the same component composition as the oil phase of the emulsified composition of the present invention is heated and stirred at a temperature of about 50 to 80 ° C. Then, the above water heated to about 50 to 80 ° C. or an aqueous solution containing water as a substrate is gradually added and emulsified and dispersed while stirring with a homomixer, followed by quenching and kneading and aging as necessary. ). In the emulsified composition of the present invention, the mass ratio of the water phase derived from the above water or an aqueous solution containing water as a substrate to the oil phase derived from the above fat or oil composition, that is, the mass ratio of water phase / oil phase. Is preferably 0.01 to 0.7, more preferably 0.05 to 0.5, and more preferably 0.1 to 0.45 from the viewpoints of shape retention, bacteria resistance, and extensibility. More preferably.

The fats and oils constituting the oil phase of the emulsion composition of the present invention include, for example, fats and oils containing diacylglycerol and fats and oils obtained by subjecting edible fats and oils such as vegetable oils and animal oils to a transesterification reaction as appropriate. It can be obtained by mixing with. If necessary, edible fats and oils, purified diacylglycerol, monoacylglycerol and the like may be further mixed. Edible fats and oils include rapeseed oil, Haieru rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sesame oil, safflower oil, sunflower oil, olive oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, straw oil, Examples include tea oil, sesame oil, mustard oil, rice bran oil, wheat germ oil, sunflower oil, coconut oil, palm oil, palm kernel oil, hardened oil of each of the above fats, and fractionated oil.
The fats and oils containing the diacylglycerol can be obtained by any method such as an ester exchange reaction between edible fats and glycerin, or an esterification reaction between edible fats and fatty acid compositions and glycerin. By appropriately adjusting the reaction conditions, the ratio of monoacylglycerol, diacylglycerol, and triglyceride can be adjusted.
The transesterification reaction or esterification reaction can be performed by a chemical reaction method using an alkali or an acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase.

  The emulsified composition of the present invention is suitably used as a raw material for butter cream. The emulsified composition of the present invention, sugars and / or sweeteners, and water, inorganic salts, milk products such as milk powder, condensed milk and milk, cocoa such as chocolate and cocoa powder, chicken eggs, ostrich eggs and duck eggs, if necessary Butter of the present invention by mixing with egg yolk and / or egg white, taste ingredients, fruit jams, fruit juices, cheeses, nuts such as peanut paste, etc. Cream can be obtained.

  From the viewpoint of flavor, the butter cream of the present invention preferably contains 10 to 200 parts by mass of the saccharide and / or sweetener with respect to 100 parts by mass of the oil phase of the emulsion composition of the present invention. It is more preferable to contain a part by mass. The sugars and / or sweeteners are not particularly limited, and examples thereof include glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, maltitol, and other monosaccharides, two Examples thereof include saccharides, trisaccharides, tetrasaccharides, pentasaccharides, hexasaccharides and starch hydrolysates, or one or more selected from sugar alcohol, starch syrup, acesulfame potassium, sucralose, aspartame, etc. obtained by reducing these .

The content of the dairy product in the butter cream of the present invention is preferably 0 to 100 parts by mass with respect to 100 parts by mass of the oil phase of the emulsified composition of the present invention, from the viewpoint of balance of flavor. More preferably, it is 50 mass parts.
Moreover, it is preferable that it is 0-100 mass parts with respect to 100 mass parts of oil phases of the emulsion composition of this invention, and content of cacao in the butter cream of this invention is 0-50 mass parts. Is more preferable.

  The butter cream of the present invention can be used for normal butter cream applications such as nappe and filling of various bakery products such as cakes, breads, biscuits and cookies.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to these.

[Analysis method]
Analysis method of constituent fatty acid composition of fats and oils:
Fatty acid methyl ester was prepared according to “Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Reference Oil Analysis Test Method” edited by the Japan Oil Chemists' Society, and the resulting sample was obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).

Analysis method of fat and oil composition:
To a glass sample bottle, about 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC). Thereby, the content ratio of monoacylglycerol, diacylglycerol, and triacylglycerol in fats and oils can be determined.

Triacylglycerol composition in fats and oils:
It was measured according to the method of 2.4.6.1 triacylglycerin composition (gas chromatographic method) described in the standard oil analysis method.

[Preparation Example 1] Preparation of fat and oil A 26 parts of glycerin (manufactured by Kao Corporation) with respect to 1000 parts by mass of palm fractionated oil (iodine value = 63, manufactured by Nisshin Oillio Group Co., Ltd.) In addition, sodium methoxide (manufactured by Wako Pure Chemical Industries, Ltd.) was added to carry out a transesterification reaction to obtain an oil containing monoacylglycerol and diacylglycerol. The obtained fats and oils were acid-treated (washed with a 10% aqueous citric acid solution) and then washed with water (distilled water 3 times), followed by decolorization and deodorization according to conventional methods to obtain fats and oils A.

  The composition (unit: mass%) of the oil A is shown in Table 1 below. In the table, MAG, DAG and TAG represent monoacylglycerol, diacylglycerol and triacylglycerol, respectively.

The raw material oils and fats 3500 g, sodium methylate 7g was added as a catalyst, 80 after 30 minutes random transesterification at ° C., followed by washing with water / decolorization / deodorization according to a conventional method, the constituent fatty acid composition shown in Table 2 Fats and oils B to D were prepared.

  In Table 2, for example, “C8: 0” represents a fatty acid having 8 carbon atoms and no unsaturated bond, and “C18: 1” has 18 carbon atoms and a double bond. It represents an unsaturated fatty acid having one, and “C18: 3” represents an unsaturated fatty acid having 18 carbon atoms and three double bonds.

  The fats and oils A to D obtained in the above Preparation Examples 1 to 4 and rapeseed oil were mixed at the ratio (unit: mass%) shown in Table 3 below to prepare fats and oils 1 to 21. The ratio of trans-type unsaturated fatty acids in the total constituent fatty acids of the obtained fats and oils and the ratio of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids (both units are mass%), monoacylglycerol in each fat and oil, Diacylglycerol and triacylglycerol content (both units are% by mass) and the ratio of saturated fatty acids having 22 or more carbon atoms (a% by mass) in the total constituent fatty acids in each oil / fat The ratio (b / a) of the glycerol content (b mass%) is shown in Table 3. Table 3 also shows the triacylglycerol composition present in the fats and oils, that is, the content (unit: mass%) of each triacylglycerol in the fats and oils.

[Preparation Example 5] Preparation of water-in-oil emulsified composition The above fats and oils 1 to 21, monoacylglycerol (trade name: Excel O-95R, manufactured by Kao Corporation), and sucrose fatty acid ester (trade name: Ryoto Sugar) Esters S-1170 (manufactured by Mitsubishi Chemical Foods Co., Ltd.) were mixed at a ratio (unit: mass%) shown in Table 4 below, heated to 60 ° C., and dissolved by stirring to prepare an oil phase component.
The oil phase component was stirred and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while gradually adding tap water heated to 60 ° C. in the ratio (unit: mass%) shown in Table 4 below (7000 rpm). 10 minutes), and then tempering the composition obtained by quenching and tempering at 20 ° C. for 24 hours, followed by further cooling at 5 ° C. for 24 hours to obtain a water-in-oil emulsion composition (product of the present invention). 1-12 and comparative products 1-9) were obtained.

[Preparation Example 6] Preparation of butter cream 100 parts by weight of the water-in-oil emulsion composition obtained in Preparation Example 5 above, 120 parts by weight of syrup (Brix70), 30 parts by weight of water, 10 parts by weight of sweetened condensed milk, and 10 parts by weight of sake Parts were mixed and whipped to a specific gravity of 0.70 with a Hobart mixer to prepare a butter cream.

[Test Example] Evaluation of water-in-oil emulsion composition and butter cream The water-in-oil emulsion composition obtained in Preparation Example 5 was evaluated for foamability according to the following evaluation method. Moreover, about each butter cream obtained by the said preparation example 6, the external appearance (shape retention), mouth melt, flavor, and food texture were evaluated in accordance with the following evaluation criteria. The evaluation results are shown in Table 5 below. In Table 5 below, the ratio or the unit of content indicating the composition is mass%.

-Evaluation method of foamability-
300 g of the water-in-oil emulsion composition obtained in Preparation Example 5 was adjusted to a temperature of 20 ° C., and was used for 20 minutes at 2nd speed using a beater using a Hobart mixer N-50 (manufactured by Hobart Japan). Stir and foam. This was determined by measuring the weight by using the plastic container having an inner volume of 110 cm ³ and the specific volume ^(cm 3 / g).

-Evaluation criteria for appearance, melting in mouth, flavor and texture-
Appearance, melting in the mouth, flavor and texture were evaluated by each of the five specialized panels according to the following score standards and based on the total score.

<Appearance>
The butter cream obtained in Preparation Example 6 was adjusted to 20 ° C., placed in a squeeze bag, squeezed into a petri dish with a chrysanthemum die, covered, and stored at 20 ° C. for 3 days. The appearance after storage was visually observed and scored according to the following criteria. Appearance is a measure of shape retention.
2 points: No deformation is observed.
1 point: Some shape loss is observed, and surface roughness and cracks are also observed.
0 point: An oil stain (oil-off) occurs along with the shape loss.

<Melting mouth>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: There is no feeling of unmelted residue.
1 point: Some undissolved feeling.
0 points: There is a feeling of unmelted.

<Flavor>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: The flavor comes out quickly.
1 point: The appearance of flavor is slightly slow.
0 point: Slow flavor.

<Food texture>
The butter cream obtained in Preparation Example 6 was eaten after storage at 20 ° C. for 1 day, and scored according to the following criteria.
2 points: Texture is good. (It is just good hardness as butter cream.)
1 point: The texture is slightly bad. (The texture is slightly hard or slightly soft.)
0 points: The texture is bad. (The texture is too hard or too soft.)

From the above results, in the water-in-oil emulsion composition in which the ratio of the trans-type unsaturated fatty acid in the total constituent fatty acids of the fat and oil constituting the oil phase is less than 1% by mass, the number of carbon atoms in the total constituent fatty acids is 22 or more. In the comparative product 2 in which the ratio of the saturated fatty acid is lower than that defined in the present invention, the butter cream produced using this product has a poor melting and flavor. On the other hand, when the ratio of the saturated fatty acid having 22 or more carbon atoms in all the constituent fatty acids is higher than that defined in the present invention, the appearance, melting, flavor, and texture of the butter cream were inferior (comparison) Articles 7 and 8).
In addition, when the content of diacylglycerol in the fat and oil constituting the oil phase is less than that defined in the present invention, the results of the evaluation of the butter cream melting, flavor, and texture all remained below 7 points. (Comparative products 1, 3, 4 and 5). On the contrary, when the content of diacylglycerol in the fat and oil constituting the oil phase is higher than that specified in the present invention, the result is that the butter cream is extremely poorly melted and the appearance and texture are poor (comparison) Product 6).
Furthermore, the ratio of the content (b mass%) of diacylglycerol in the fat and oil constituting the oil phase to the ratio (a mass%) of the saturated fatty acid having 22 or more carbon atoms in the total constituent fatty acids of the fat and oil constituting the oil phase. When (b / a) was lower than that defined in the present invention, even if the other structure satisfied the definition of the present invention, the foaming property was inferior (Comparative Product 9).

  On the other hand, all the water-in-oil emulsion compositions of the present invention products 1 to 12 have sufficient foaming properties, and in the butter cream produced using these, any of appearance, mouth melting, flavor, and texture The evaluation result was better.

Claims (10)

A water-in-oil emulsion composition containing 3 to 14% by mass of diacylglycerol and 84 to 96.9% by mass of triacylglycerol in an oil and fat constituting the oil phase,
The proportion of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the oil and fat constituting the oil phase is 1 to 8% by mass,
Ratio of content (b mass%) of diacylglycerol in fats and oils constituting oil phase to proportion (a mass%) of saturated fatty acids having 22 or more carbon atoms in all fatty acids constituting fats and oils constituting oil phase (b / A) is a water-in-oil type emulsion composition whose 0.8-12.   The water-in-oil emulsion composition according to claim 1, wherein the content of diacylglycerol in the fat and oil constituting the oil phase is 5 to 12% by mass.   The water-in-oil emulsion composition according to claim 1 or 2, wherein the proportion of saturated fatty acids having 22 or more carbon atoms in the total constituent fatty acids of the oil and fat constituting the oil phase is 1.7 to 6.5 mass%.   The fats and oils constituting the oil phase are 5 to 20% by mass of triacylglycerol having a total of 48 carbon atoms of constituent fatty acids, and 0.5 to 6 of triacylglycerol having a total of 58 carbon atoms of constituent fatty acids. The water-in-oil emulsion composition according to any one of claims 1 to 3, which is contained in an amount of 0.5% by mass.   The water-in-oil emulsion composition according to any one of claims 1 to 4, wherein the saturated fatty acid having 22 or more carbon atoms in all the constituent fatty acids of the oil and fat constituting the oil phase is composed of behenic acid and / or lignoceric acid. object.   The water-in-oil emulsion composition according to any one of claims 1 to 5, wherein the ratio of the trans-type unsaturated fatty acid to the total constituent fatty acids of the oil and fat constituting the oil phase is less than 1% by mass.   The water-in-oil emulsion composition according to any one of claims 1 to 6, wherein the content of monoacylglycerol in the oil and fat constituting the oil phase is 0.1 to 2% by mass.   The water-in-oil emulsion composition according to any one of claims 1 to 7, wherein the proportion of unsaturated fatty acids in the constituent fatty acids of diacylglycerol is 70% by mass or less.   The water-in-oil emulsion composition according to any one of claims 1 to 8, wherein the mass ratio of the water phase to the oil phase is 0.01 to 0.7.   A butter cream using the water-in-oil emulsion composition according to any one of claims 1 to 9.