JP6441719B2 - Taste improving agent for water-in-oil type fat composition - Google Patents

Description

  The present invention relates to a taste improver for use in a water-in-oil type oil and fat composition.

  BACKGROUND ART Conventionally, water-in-oil type oil and fat compositions such as margarine and fat spread are widely used as confectionery, bread making, cooking fats and oils, and the like. Among these water-in-oil type oil and fat compositions, products that do not contain a taste ingredient such as sodium chloride (sodium chloride) are preferred in order to preserve the flavor of other ingredients, particularly in confectionery and bread making applications. . On the other hand, as a product to be applied to toast and used as cooking fats and oils, by adding various taste components in advance, the richness of the water-in-oil type oil composition itself is enhanced, or the flavor of other foods is given. Things are manufactured and sold.

  In the water-in-oil type oil and fat composition to which such a taste component is added, most of the taste components are contained in the aqueous phase. However, since the water-in-oil type oil and fat composition has a structure in which the water phase is covered with the oil phase, the taste derived from the water phase is hardly perceived in the oral cavity. Therefore, in order to obtain a sufficient taste, it is necessary to add a large amount of taste ingredients.

  On the other hand, in recent years, for health reasons such as prevention of hypertension, heart disease, hyperlipidemia, and diabetes, foods of reduced salt type and low sugar type have been demanded. Therefore, there are several methods for clearly expressing the taste derived from the aqueous phase in the oral cavity so that a sufficient taste can be obtained with a smaller amount of the taste component in the water-in-oil type oil / fat composition. Has been proposed.

  For example, a water-in-oil emulsion composition (Patent Document 1) or the like obtained by emulsifying at least two or more aqueous phases separately in one type of oil phase, and then rapidly cooling and kneading. It is disclosed. However, since this method is characterized by manufacturing conditions, there are limitations on manufacturing equipment and processes, and there is a problem in terms of simplicity.

  In addition, as a method not subject to restrictions such as manufacturing equipment, for example, an oil and fat composition containing sodium chloride in an amount of 0.4 wt% or more and less than 1.0 wt%, A water-in-oil type oil / fat composition (Patent Document 2) characterized in that the time until it reaches 50% is within 50 seconds, an oil / fat composition comprising oil and fat and ingredients, and the oil / fat content is 30% by weight The ingredients content is 0.01 to 35% by weight in terms of solid content, the salty ingredient content is 0.1% by weight or more, the water content is 5% by weight or less, and the emulsifier content with an HLB value of 11 or more is 0.01% by weight. Although the oil and fat composition (Patent Document 3) characterized by the above is disclosed, these methods are not sufficient in taste improvement effect and cannot be said to be practically satisfactory.

  For this reason, the method for obtaining the water-in-oil type oil-fat composition which was not received by restrictions of manufacturing equipment etc. and was excellent by the expression property of taste was calculated | required.

JP 2010-148478 A JP 2012-175949 A JP 2000-228947 A

  In the water-in-oil type oil / fat composition, the present invention clearly expresses the taste of a taste component contained in the aqueous phase in the oral cavity and improves the texture of the water-in-oil type oil / fat composition. It aims at providing the taste improving agent which makes it possible.

  As a result of intensive studies to solve the above problems, the present inventors have added a glycerin succinic acid fatty acid ester whose constituent fatty acid is an unsaturated fatty acid to a water-in-oil type oil / fat composition. It has been found that the taste of the taste component contained in the aqueous phase of the water-based oil / fat composition, particularly the saltiness, is clearly expressed in the oral cavity, and the texture of the water-in-oil oil / fat composition is improved. The present invention has been made based on the findings.

That is, the present invention
(1) A taste improver for water-in-oil type oil and fat compositions characterized by comprising glycerin succinic unsaturated fatty acid ester as an active ingredient,
(2) A water-in-oil oil / fat composition containing the taste improver for water-in-oil oil / fat composition according to (1),
(3) A method for improving the taste of a water-in-oil oil / fat composition, comprising adding the taste improver for a water-in-oil oil / fat composition according to (1) to a water-in-oil oil / fat composition,
Consists of.

The taste improver for water-in-oil type oil / fat composition of the present invention can be simply added to the water-in-oil type oil / fat composition to simply add the taste component contained in the water phase of the water-in-oil type oil / fat composition. Taste, particularly salty taste and sweetness can be clearly expressed. Therefore, in the water-in-oil type oil / fat composition to which the taste improver for water-in-oil type oil / fat composition of the present invention is added, sufficient taste can be obtained even if the amount of the taste component added is small.
Moreover, the water-in-oil type oil-fat composition which added the taste improving agent for water-in-oil type oil-fat compositions of this invention has improved texture, such as smoothness and a mouthfeel, and its taste is good.

  The taste improver for water-in-oil type oil / fat compositions of the present invention (hereinafter also referred to as the taste improver of the present invention) contains glycerin succinic unsaturated fatty acid ester as an active ingredient.

  The glycerin succinic unsaturated fatty acid ester (hereinafter also referred to as unsaturated SMG) used in the present invention is an esterification product of glycerin, succinic acid and unsaturated fatty acid. The unsaturated SMG can be obtained by a method known per se, such as a reaction of glycerin monounsaturated fatty acid ester with succinic anhydride (or succinic acid) or a reaction of glycerin, succinic acid and unsaturated fatty acid. The outline of the production method is shown below.

  For example, glycerin monounsaturated fatty acid ester is melted, succinic anhydride is added thereto, and reacted at a temperature of 110 to 130 ° C. for 90 minutes. The ratio of glycerin monounsaturated fatty acid ester to succinic anhydride is preferably 7: 1 to 4: 1 by mass ratio. Furthermore, in order to prevent product coloring and odor during the reaction, it is preferable to replace the inside of the reactor with an inert gas. The obtained reaction product of glycerin monounsaturated fatty acid ester and succinic anhydride is a mixture containing succinic acid, unreacted glycerin monounsaturated fatty acid ester and the like in addition to unsaturated SMG.

  The unsaturated fatty acid constituting the unsaturated SMG is not particularly limited as long as it is an unsaturated fatty acid that originates from edible animal and vegetable oils and contains one or more double bonds in the bond between carbon atoms. For example, palmitoolein Examples include acids, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid and the like. These unsaturated fatty acids may be used alone or in any combination of two or more. In particular, it is preferable to use a fatty acid mixture containing 80% by mass or more of oleic acid and / or linoleic acid.

  The taste improver of the present invention may be used as it is as unsaturated SMG, or may be prepared as a composition containing at least unsaturated SMG. When preparing the taste improving agent of this invention as such a composition, other arbitrary components can be mix | blended in the range which does not inhibit the effect of this invention other than unsaturated SMG. For example, excipients (dextrin, lactose, etc.), umami seasonings (L-sodium glutamate, etc.), emulsifiers other than unsaturated SMG, etc. can be blended.

  The taste improver of the present invention improves the taste of the water-in-oil oil / fat composition by adding it to the water-in-oil oil / fat composition. In addition, the taste said here is the deliciousness as a foodstuff which put together the taste and texture which are felt when eating this water-in-oil type oil-fat composition. That is, improving the taste means improving the taste and texture of the water-in-oil oil / fat composition at the same time and improving the overall taste of the water-in-oil oil / fat composition.

  In the present invention, “improvement of taste” means that taste derived from a taste component contained in the aqueous phase of the water-in-oil type oil-fat composition is clearly expressed in the oral cavity. Tastes that clarify the expression of the taste improver of the present invention include, for example, five basic tastes of salty taste, sweet taste, sour taste, bitter taste and umami taste, as well as pungent taste, astringency, rich taste, and other flavors and flavors of food materials. Among them, salty taste and sweetness are particularly preferable. Moreover, the improvement of food texture means making the smoothness and mouthfeel of a water-in-oil type oil and fat composition good.

  As a water-in-oil type oil / fat composition to which the taste improver of the present invention is added, an oil phase mainly composed of fat / oil is used as a continuous phase, and a water phase mainly composed of water is dispersed in the oil phase / If it is a foodstuff of the form of the water-in-oil type emulsified fat composition obtained by the emulsification process to mix, there will be no restriction | limiting in particular. Examples of such a water-in-oil type oil and fat composition include margarine, fat spread, butter, butter cream, cream cheese, shortening and the like, and margarine and fat spread are particularly preferable. Here, margarine means that the fat content in the fat composition is 80% by mass or more, and fat spread means less than 80% by mass. The butter cream is water-in-oil containing bubbles, which is obtained by emulsifying an oil phase and an aqueous phase while foaming, or by further foaming an oil and fat composition once emulsified into a water-in-oil type. A type | mold oil-and-fat composition is said.

  The oil and fat constituting the oil phase of the water-in-oil type oil composition is not particularly limited as long as it is generally used in foods. For example, palm oil, palm kernel oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil , Peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, shea fat, monkey fat, cocoa butter, coconut oil and other vegetable oils and fats, beef fat, lard, fish oil, whale oil Animal fats and oils such as these, and processed fats and oils obtained by subjecting them to treatments such as hardening, fractionation and transesterification.

  In addition, the taste improver of the present invention is intended to clearly express the taste derived from the aqueous phase of the water-in-oil oil composition, and is particularly water-soluble among water-in-oil oil compositions. It is preferable to use it for those containing various taste ingredients.

  Examples of the water-soluble taste component contained in the water-in-oil type oil / fat composition include salts such as sodium chloride, magnesium chloride and phosphate, sucrose, glucose, maltose, lactose, fructose, reduced starch saccharified product, and starch syrup. , Trehalose, oligosaccharide, isomerized liquid sugar, glucose, fructose, galactose, sorbitol, reduced lactose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, Sugars such as lactulose and palatinose oligosaccharides, sweeteners such as aspartame, acesulfame potassium, sucralose, stevia, saccharin, licorice extract, honey, maple syrup, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw sheep Milk, partially skimmed milk, powdered milk, processed milk, concentrated , Concentrated whey, defatted concentrated milk, unsweetened condensed milk, unsweetened defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk Dairy products such as fermented milk, lactic acid bacteria beverages, milk beverages, cheese, milk proteins such as calcium caseinate, sodium caseinate, whey protein concentrate, acidulants such as acetic acid, lactic acid, citric acid, tartaric acid, gluconic acid, pepper Ginger, garlic, spices such as pepper, flavored vegetables, kombu dashi, bonito dashi, darikodashi dashi, L-aspartate sodium, DL-alanine, L-isoleucine, 5'-inosinic acid disodium, 5 ' -Disodium uridylate, potassium chloride, disodium 5'-guanylate, monopotassium citrate , Tripotassium citrate, trisodium citrate, glycine, L-glutamic acid, ammonium L-glutamate, potassium L-glutamate, calcium L-glutamate, sodium L-glutamate, magnesium L-glutamate, succinic acid, monosodium succinate, Disodium succinate, sodium acetate, disodium 5′-cytidylate, DL-sodium tartrate, sodium L-tartrate, L-theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, potassium lactate, lactic acid Sodium, L-valine, L-phenylalanine, monosodium fumarate, DL-methionine, L-methionine, L-lysine L-aspartate, L-lysine hydrochloride, L-lysine L-glutamate, 5'-ribonuclease Food materials such as tide calcium, 5'-ribonucleotide disodium, potassium sulfate, DL-sodium malate, protein hydrolysates, nucleic acid seasonings, beans, sesame seeds, vegetables, fruits, meats, seafood, etc. Various extracts such as yeast extract, pork extract, chicken extract, seafood extract, vegetable extract, mushroom extract, fish sauce, soy sauce, miso, sauce, fruit juice, nut paste, cacao mass, cocoa powder, coffee and coffee products, alcoholic beverages, Examples include processed tomato products, processed corn products, soy milk, mustard, salted salmon, and vinegar. Among these, salts, saccharides and sweeteners are particularly preferable, and sodium chloride (sodium chloride) and isomerized liquid sugar are particularly preferable.

  There is no restriction | limiting in particular in the method of adding the taste improving agent of this invention, and manufacturing a water-in-oil type oil-fat composition, It can manufacture by a conventional method using a conventional apparatus. Below, an example of the manufacturing method of the margarine and fat spread which added the taste improving agent of this invention, and a butter cream is shown.

<Method for producing margarine and fat spread>
For example, the fats and oils and the taste improver of the present invention are mixed, and usually dissolved by heating to 50 to 90 ° C., preferably 60 to 80 ° C., if desired, an antioxidant (for example, extracted tocopherol, etc.), a colorant (for example, β -Carotene etc.), flavor (eg milk flavor etc.), emulsifiers other than unsaturated SMG (eg polyglycerin condensed ricinoleic acid ester, lecithin etc.) etc. are added to make an oil phase. On the other hand, if necessary, the above-described taste components and the like are added to purified water, and the mixture is heated to 50 to 60 ° C. to dissolve to obtain an aqueous phase. Next, the oil phase and the aqueous phase are mixed using a normal stirring / mixing tank, and the resulting liquid mixture is sent to a quenching and kneading device with a liquid feed pump, and crystallization of oil and fat and kneading are continuously performed. To get a margarine or fat spread. Also, without taking the emulsification step, the oil phase and the water phase can be respectively sent to a quenching and kneading device with a metering pump, and then treated in the same manner to obtain margarine or fat spread. The obtained margarine or fat spread is preferably tempered at 25-30 ° C. for 12-72 hours.

<Method for producing butter cream>
For example, the fats and oils and the taste improver of the present invention are mixed, and usually dissolved by heating to 50 to 90 ° C., preferably 60 to 80 ° C., if desired, an antioxidant (for example, extracted tocopherol, etc.), a colorant (for example, β -Carotene etc.), fragrance (eg milk flavor etc.), emulsifiers other than unsaturated SMG (eg polyglycerin condensed ricinoleic acid ester, lecithin etc.) etc. are added. The obtained solution is sent to a quenching kneader through a precooler with a liquid feed pump, and oil and fat crystallization and kneading are continuously performed to obtain an oil and fat composition. It is preferable that the obtained oil and fat composition is further tempered at 25 to 30 ° C. for 12 to 72 hours.
The oil / fat composition is used as an oil phase, and the temperature is usually adjusted to 10 to 30 ° C., preferably 15 to 25 ° C., and foamed with a mixer. The said taste component is added as it is or melt | dissolved in refined water here as an aqueous phase, and it foams further until it becomes arbitrary specific gravity, and obtains a butter cream.

  The amount of the taste improver of the present invention added to the water-in-oil oil / fat composition is the ratio of the oil phase to the water phase in the water-in-oil oil / fat composition, the food ingredients contained in the water-in-oil oil / fat composition, Although it varies depending on the amount of the taste component, etc., the unsaturated SMG is preferably 0.05 to 3 parts by mass, more preferably 0.1 to 2 parts by mass with respect to 100 parts by mass of the water-in-oil type oil / fat composition. It is effective to add good to the taste.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Production Example 1]
[Preparation of glycerin succinic unsaturated fatty acid ester]
724.5 g of glycerin monounsaturated fatty acid ester (trade name: Emulgie OL-100H; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.), 175.5 g of succinic anhydride (trade name: Ricacid; manufactured by Shin Nippon Rika Co., Ltd.) The temperature was raised while stirring from 80 ° C. to 110 ° C. at 20 ° C./hour, and an esterification reaction was performed at 110 ° C. for 30 minutes. The obtained reaction mixture was cooled to obtain a glycerin succinic unsaturated fatty acid ester (prototype 1).

[Production Example 2]
[Preparation of glycerin succinic acid saturated fatty acid ester]
Glycerin mono-saturated fatty acid ester (trade name: Emulsy P-100; constituent fatty acid: palmitic acid; manufactured by Riken Vitamin Co., Ltd.) 720 g, succinic anhydride (trade name: Ricacid; manufactured by Shin Nippon Rika Co., Ltd.) The temperature was raised to 110 ° C. with stirring at a temperature of 110 ° C./hour, and an esterification reaction was carried out at 110 ° C. for 30 minutes. The obtained reaction mixture was cooled to obtain a glycerin succinic acid saturated fatty acid ester (prototype 2; hereinafter also referred to as saturated SMG).

[Evaluation by margarine]
(1) Raw materials 1) Hardened rapeseed oil (trade name: HR-35; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
2) Rapeseed white squeezed oil (trade name: rapeseed salad oil; manufactured by Borso Oil & Fats)
3) Ion-exchanged water 4) Salt (manufactured by Nippon Salt Manufacturing Co., Ltd.)
5) Test emulsifier 5-1) Unsaturated SMG (Prototype 1)
5-2) Saturated SMG (Prototype 2)
5-3) Glycerin saturated fatty acid ester (trade name: Emergy MS; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.)
5-4) Lecithin (trade name: soybean lecithin A; manufactured by Linoleum Yushi Co., Ltd.)

(2) Blending of raw materials Table 1 shows blending compositions of margarines 1 to 4 prepared using the raw materials. Among these, Margarine 1 is an example in which unsaturated SMG was added as a taste improver. Margarines 2 to 4 are comparative examples in which an emulsifier other than unsaturated SMG was added as a taste improver. In addition, the compounding ratio of Table 1 was described so that the total of raw materials excluding the test emulsifier was 100 parts by mass, and each margarine was prepared in an amount such that the total of the raw materials was 200 g.

(3) Method for preparing margarine 1) Predetermined amounts of rapeseed oil, rapeseed white oil and each test emulsifier were placed in a beaker, and melted and mixed at 80 ° C. to obtain a mixed oil and fat that became an oil phase part.
2) On the other hand, a predetermined amount of ion-exchanged water and sodium chloride were put in another beaker and mixed at 60 ° C. to obtain a sodium chloride aqueous solution.
3) While stirring the above-mentioned mixed fats and oils at about 10000 rpm using a TK homomixer (trade name; model: M type; manufactured by Primics), the above-mentioned saline kept at 60 ° C. is added little by little. Stirring for a minute gave a water-in-oil emulsion.
4) Immediately after the stirring, the beaker was put into a 10 ° C. thermostatic bath, and the water-in-oil emulsion was cooled to 15 ° C. while stirring with a glass rod.
5) The water-in-oil emulsion was transferred to a plastic container and rapidly cooled to 5 ° C. in a refrigerator to obtain margarines 1 to 4 in the form of a water-in-oil emulsified fat composition.

(4) Sensory evaluation Sensory evaluation was performed about the salty taste and smoothness of the obtained margarines 1-4. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 3.
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is apparent from the results in Table 3, the margarine 1 which is an example of the present invention felt a strong salty taste, a smooth texture and a good taste. On the other hand, margarines 2 to 4 as comparative examples were all inferior in salty taste and smoothness. In particular, it was confirmed that margarine 4 has almost no taste improvement effect.

(5) Measurement of electrical conductivity In order to quantitatively express the expression of taste for margarines 1 to 3, which obtained a certain taste improvement effect as a result of sensory evaluation, the electrical conductivity was measured by the following measurement method. It was measured.

[Measurement method of electrical conductivity]
1) Add 800 g of ion-exchanged water to a beaker and heat to 40 ° C. in a circulating thermostat.
2) 8 g of each margarine that has been refrigerated (5 ° C.) is added to the ion-exchanged water, and dissolved with stirring at 150 rpm using a magnetic stirrer (model: SR-350; manufactured by Advantech Toyo Co., Ltd.). .
3) Using a conductivity meter (model: ES-71; manufactured by HORIBA, Ltd.), measure the conductivity over time.

  Table 4 shows the measurement results of the electrical conductivity at the time points of 200 seconds, 400 seconds and 600 seconds after the introduction of margarine.

  Here, in general, the higher the salinity of water, the higher the electrical conductivity. That is, the electrical conductivity in ion-exchanged water increases in proportion to the amount of salt dissolved from margarine in ion-exchanged water, and thus the measurement result represents the elution rate of salt in each margarine.

  From the results in Table 4, margarine 1 which is an example of the present invention has a quick increase in electrical conductivity up to 600 seconds after charging compared to margarines 2 and 3. That is, margarine 1 had the highest salt elution rate among them. From this, it was found that margarine to which unsaturated SMG was added as a taste improver had a fast dissolution of taste components contained in the aqueous phase, and it was easy to feel the taste in the oral cavity.

[Evaluation by fat spread]
(1) Raw materials 1) Hardened rapeseed oil (trade name: HR-35; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
2) Rapeseed white squeezed oil (trade name: rapeseed salad oil; manufactured by Borso Oil & Fats)
3) Ion-exchanged water 4) Salt (manufactured by Nippon Salt Manufacturing Co., Ltd.)
5) Polyglycerin condensed ricinoleic acid ester (trade name: SY Glyster CRS-75; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
6) Lecithin (trade name: SLP-Paste; manufactured by Sakai Oil Co., Ltd.)
7) Test emulsifier 7-1) Unsaturated SMG (Prototype 1)
7-2) Glycerin unsaturated fatty acid ester (trade name: Emulsy HRO; constituent fatty acids: oleic acid, linoleic acid; manufactured by Riken Vitamin Co., Ltd.)

(2) Blending of raw materials Table 5 shows blending compositions of fat spreads 1 and 2 prepared using the raw materials. Of these, fat spread 1 is an example in which unsaturated SMG was added as a taste improver. Fat spread 2 is a comparative example in which an emulsifier other than unsaturated SMG is added as a taste improver. Each fat spread was prepared in such an amount that the total of the raw materials was 200 g.

(3) Fat spread preparation method 1) A predetermined amount of hardened rapeseed oil, rapeseed white squeezed oil, polyglycerin condensed ricinoleic acid ester, lecithin and each test emulsifier is put into a beaker, melted and mixed at 70 ° C., and the oil phase part The resulting mixed oil was obtained.
2) On the other hand, a predetermined amount of ion-exchanged water and sodium chloride were put in another beaker and mixed at 60 ° C. to obtain a sodium chloride aqueous solution.
3) While stirring the above-mentioned mixed fats and oils at about 10000 rpm using a TK homomixer (trade name; model: M type; manufactured by Primics), the above-mentioned saline kept at 60 ° C. is added little by little. Stirring for a minute gave a water-in-oil emulsion.
4) Immediately after the stirring, the beaker was put into a 10 ° C. thermostatic bath, and the water-in-oil emulsion was cooled to 15 ° C. while stirring with a glass rod.
5) The water-in-oil emulsion was transferred to a plastic container and rapidly cooled to 5 ° C. in a refrigerator to obtain fat spreads 1 and 2 in the form of a water-in-oil emulsion fat composition.

(4) Sensory evaluation Sensory evaluation was performed about the salty taste and smoothness of the obtained fat spreads 1 and 2. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 6. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 7.
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is clear from the results in Table 7, the fat spread 1 which is an example of the present invention felt a strong salty taste, a smooth texture, and a good taste. On the other hand, Fat Spread 2, which is a comparative example, was hardly inferior in saltiness and was slightly inferior in smoothness.

[Evaluation with butter cream]
(1) Raw materials 1) Hardened rapeseed oil (trade name: HR-35; manufactured by Yokoseki Yushi Kogyo Co., Ltd.)
2) Fructose dextrose liquid sugar (trade name: Hyfract M; manufactured by Nippon Cornstarch)
3) Test emulsifier 3-1) Unsaturated SMG (Prototype 1)
3-2) Saturated SMG (Prototype 2)
3-3) Glycerin saturated fatty acid ester (trade name: Emergy MS; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.)
3-4) Lecithin (trade name: SLP-paste; manufactured by Sakai Oil Co., Ltd.)

(2) Preparation of oil phase 1) 300 g of rapeseed oil was put in a beaker, and the amounts of test emulsifiers shown in Table 8 were added thereto, and melt mixed at 60 ° C.
2) The beaker was put into a constant temperature bath at 2 ° C. and cooled with stirring with a glass rod until the fluidity of the mixture disappeared.
3) The beaker was taken out of the thermostat and stirred for another 90 seconds, and then tempered at 25 ° C. for 16 hours.
4) After tempering, oil compositions 1 to 3 were obtained that were rapidly cooled to 5 ° C. in a refrigerator to become the oil phase of butter cream.

(3) Preparation of butter cream 1) Each of the oil and fat compositions 1 to 3 preliminarily adjusted to 20 ° C. is put into a desktop mixer (trade name: Kenmix Aiko Pro KM-600; manufactured by Aikosha Seisakusho). Then, the speed was set to “MAX” and whipped for 1 minute.
2) After 1 minute, the mixer was stopped, stirred with a spatula, and whipped again with the mixer for 1 minute. This operation was repeated until the specific gravity reached 0.4 to 0.5 g / mL.
3) When the above specific gravity was reached, 120 g of liquid sugar was slowly added while whipping with a mixer for 1 minute.
4) After 1 minute, the mixer was stopped, stirred with a spatula, and whipped again with the mixer for 1 minute. This operation was repeated until the specific gravity reached 0.6 g / mL.
5) When it became said specific gravity, it moved to the plastic container and rapidly cooled to 5 degreeC with the refrigerator, and obtained 300 g of butter cream 1-3 of the form of the water-in-oil type oil-fat composition.

(4) Sensory evaluation Sensory evaluation was performed about the sweetness and mouthfeel of the obtained butter creams 1-3. Evaluation was carried out by 10 panelists according to the evaluation criteria shown in Table 9. The results were obtained by averaging the scores of 10 people each and symbolizing them according to the following criteria. The results are shown in Table 10.
◎: Very good Average value 3.5 or more ○: Good Average value 2.5 or more, less than 3.5 △: Slightly bad Average value 1.5 or more, less than 2.5 ×: Bad Average value less than 1.5

  As is apparent from the results in Table 10, the butter cream 1 which is an example of the present invention felt strong in sweetness, had a good mouthfeel, and had a good taste. On the other hand, it was confirmed that the butter cream 2 which is a comparative example is slightly inferior in sweetness and mouthfeel, and the butter cream 3 has almost no effect of improving the taste.

Claims (3)

  A taste improver for water-in-oil type oil and fat compositions, characterized by comprising glycerin succinic unsaturated fatty acid ester as an active ingredient.   The water-in-oil type oil-fat composition containing the taste improving agent for water-in-oil type oil-fat compositions of Claim 1.   A method for improving the taste of a water-in-oil oil / fat composition, comprising adding the taste improver for a water-in-oil oil / fat composition according to claim 1 to the water-in-oil oil / fat composition.