JP6458360B2 - Water-in-oil emulsion - Google Patents

Description

  The present invention relates to a water-in-oil emulsion.

  The margarine, which is a water-in-oil emulsion, is further rapidly cooled and kneaded into a W / O emulsion using non-fat milk solids, sugars, salts, emulsifiers, stabilizers, etc., as necessary. Made by. Applications include butter substitute, confectionery / baking, butter cream, general household use, etc., depending on the fat content, called fat spread. As fats and oils to be used, milk fat, soybean hardened oil, palm oil or the like that had been hardened to some extent at room temperature was necessary. However, in a general water-in-oil emulsion, the flavor of butter is to be imparted, so that vinegar and acetic acid have a spoiled flavor and cannot be used even as a preservative. Furthermore, seasonings which show acidity, such as vinegar and fruit juice, are generally known as those that break W / O emulsification. Therefore, Patent Document 1 discloses a production method for improving the production suitability of a water-in-oil emulsified fat composition by adding a pH adjuster.

  In order to improve the meltability and spreadability of water-in-oil emulsions at low temperatures, as an oil and fat composition using a large amount of liquid oil, for example, in Patent Document 2, a saturated fatty acid having 12 and 20 carbon atoms in liquid oil Patent Document 3 discloses a spread base composed of a tri-saturated fatty acid containing oil and behenic acid that are liquid at room temperature.

  On the other hand, mayonnaise is an oil-in-water emulsified food that normally has a fat content of 70 to 80% by weight and is prepared using the emulsifying power of egg yolk. With regard to mayonnaise, the Japanese Agricultural and Forestry Standard states, “Semi-solids prepared by adding salt, sugar, spices, etc. to edible vegetable oil (excluding flavor oil) and vinegar or citrus fruit juice (essential raw materials) and emulsifying into oil-in-water type A semi-solid dressing with a viscosity of 30 Pa · s or more is a semi-solid dressing that uses egg yolk or whole egg and essential ingredients, egg yolk, egg white, protein hydrolysate, salt, sugars ”, Which does not use raw materials other than spices and seasonings (such as amino acids) is called mayonnaise.”

  Here, in a cooking pan such as a sandwich in which a material having a high moisture content such as vegetables is sandwiched in a pan, ordinary mayonnaise has a good flavor and workability, but its water retention is relatively weak. For this reason, with the passage of time, moisture is transferred to the bread dough, the texture of the bread is impaired, and the value of the product is lowered, which may be avoided by consumers. In order to improve this, Patent Document 4 has an acidic oil-in-water emulsified fat for salads using a solid fat having a specific SFC value, and Patent Document 5 has a strong water retention with a thickener and starch added. An acidic oil-in-water emulsion composition is disclosed.

JP 2010-29163 A JP 2002-161294 A JP 2004-290035 A Japanese Patent Laid-Open No. 8-11205 Japanese Patent Laid-Open No. 2005-80628

The inventor first examined the prior art documents in detail.
In the water-in-oil emulsified oil / fat composition described in Patent Document 1, the production suitability deteriorated by the combined use of milk protein and acidic food is reduced by adding a pH adjuster. In addition, since the pH of the aqueous phase is 6.0 to 7.5, there are limitations on the types and amounts of acidic foods such as fermented milk and fermented butter and / or acidic flavors.
In the plastic fat composition described in Patent Document 2, the oil phase is composed only of liquid oil and extremely hardened oil. However, since the extremely hardened oil and fat is highly blended, it is poorly melted in the mouth. In addition, the physical properties tend to be rough, and there is a possibility that graining, which is a coarse crystal, occurs after long-term refrigeration storage.
In Patent Document 3, a spread base formed by adding a mixed oil of tri-saturated fatty acid glycerides containing oil and behenic acid that is liquid at room temperature is mixed with a flavoring agent without melting, thereby providing a wide temperature range. It was a spread that had moderate plasticity and liquid oils and fats did not separate even at 50 ° C. Therefore, especially at low temperatures such as the chilled region, melting in the mouth and spreadability were not satisfactory.
In the acidic paste-like oil-in-water emulsified fat for salad described in Patent Literature 4, by adjusting the SFC value of the fat or compounded oil used for emulsification, moisture transfer (water separation, water absorption) is prevented. It is described that when an oil or blended oil having an SFC of 10 or less at 20 ° C. is used, it does not exhibit water transfer prevention characteristics. Further, in salads that are normally distributed and stored in a refrigerated state, solid fats are hardened, and it cannot be said that the mouth melts well, and the water separation prevention effect is not satisfactory.
In Patent Document 5, an aqueous phase containing egg liquid, thickener and / or starch is prepared, edible oil and fat is added, pre-emulsification is performed without adding an emulsifier, and then emulsifier is added to emulsify. The acidic oil-in-water emulsion composition obtained by the above is disclosed. Here, water retention is enhanced by adding a thickener or starch. However, the descriptions in Patent Document 4 and Patent Document 5 relate to an oil-in-water emulsion, and the effect of suppressing moisture migration is inferior to the water-in-oil emulsion of the present invention.

  As mentioned above, since there was a restriction | limiting in using an acidic seasoning for an aqueous phase, it was difficult to manufacture stably the water-in-oil emulsion of mayonnaise or a sushi vinegar flavor. In addition, in recent years, it has become common to circulate in the chilled temperature range, such as cooking bread such as sandwiches, sushi, salads, etc. Therefore, a water-in-oil emulsion as a high-cost material has been desired.

  That is, the object of the present invention is to provide a water-in-oil emulsion that can be stably produced despite the fact that it contains an acidic seasoning in the aqueous phase, and that has a good expression of flavor and melting in the mouth at low temperatures. Is to provide. In addition, the water-in-oil emulsion has good spreadability at low temperatures, and can suppress the stickiness of bread and cooked rice and the deterioration of texture due to moisture transfer over time.

  The present inventors include the above-mentioned problem by containing a specified amount of transesterified oil and liquid oil having a specific fatty acid composition in the oil phase of the water-in-oil emulsion, and containing an acidic seasoning in the aqueous phase. As a result, the present invention has been completed.

That is, the present invention is (1) a water-in-oil emulsion containing oil A and oil B in the oil phase, and the oil A contains 15 to 45% by weight of saturated fatty acids having 12 carbon atoms in the total constituent fatty acids. The transesterified oil and fat having an iodine value of 0 to 13 and containing 25 to 75% by weight of a saturated fatty acid having 16 to 18 carbon atoms, the fat and oil B being a liquid oil and containing an acidic seasoning in the aqueous phase A water-in-oil emulsion characterized by
(2) The oil-in-water emulsion according to (1) containing 5 to 17% by weight of fat and oil A and 83 to 95% by weight of fat and oil B in the oil phase,
(3) The water-in-oil emulsion according to (1) or (2), wherein the aqueous phase contains sodium glutamate,
(4) The water-in-oil emulsion according to any one of (1) to (3), which is used for cooking bread,
It is.

  According to the present invention, it is possible to stably produce a water-in-oil emulsion containing an acidic seasoning in an aqueous phase without containing a special emulsifier or pH adjuster. In addition, the water-in-oil emulsion has both good spreadability at low temperatures and expression of flavor, and when used for cooking bread, etc., the moisture of vegetables and fruits sandwiched between them is transferred. Can be suppressed.

Hereinafter, the water-in-oil emulsion of the present invention will be described in detail.
The water-in-oil emulsion of the present invention contains oil A and oil B in the oil phase.

  The fat and oil A contains 15 to 45% by weight, more preferably 20 to 40% by weight of a saturated fatty acid having 12 to 12 carbon atoms in the total fatty acid constituting the fat and oil A, and 25 to 25% of a saturated fatty acid having 16 to 18 carbon atoms. It is a transesterified fat and oil containing 75% by weight, more preferably 30 to 70% by weight. In addition, the fat and oil A may contain other fatty acids as long as the saturated fatty acid having 12 carbon atoms and the saturated fatty acid having 16 to 18 carbon atoms satisfy the above.

When the composition and content of the fatty acid constituting the fat / oil A were out of the above range, the resulting water-in-oil emulsion could be dissolved in the mouth, spreadability or storage stability. Moreover, when the fats and oils A are not transesterified, not only moderate spread property was not obtained, but the meltability in the mouth might be very bad.
In addition, the analysis of the constituent fatty acid in fats and oils can be performed according to AOCS Ce1f-96.

As fats and oils A, for example, mixed oils obtained by mixing lauric fats and fats rich in fatty acids having 16 to 18 carbon atoms, particularly mixed fats and oils obtained by mixing urarin fats and palm fats, After transesterification, hydrogenation can be performed to use an oil or fat whose iodine value is lowered to 0 to 13, more preferably 0 to 5, and even more preferably 0 to 2. Here, it is not preferred that the iodine value is higher than 13, since the storage stability of the obtained water-in-oil emulsion may become unstable.
The lauric fats and oils of the present invention refer to those having a lauric acid content of 30% by weight or more in the constituent fatty acids of the fats and oils, such as palm oil, palm kernel oil or fractionated oil thereof, extremely hardened oil, and preparations thereof. Oil. Examples of the fats and oils rich in fatty acids having 16 to 18 carbon atoms include rapeseed oil, soybean oil, palm oil or fractionated oil thereof, extremely hardened oil, and blended oils thereof, but palm oils and fats are particularly preferable. . Here, the palm oil and fat includes palm oil fractionated hard parts, palm oil fractionated soft parts, palm extremely hardened oils, and the like that are obtained by fractionating palm oil and palm oil as raw materials.
The iodine value can be analyzed in accordance with Japan Oil Chemists' Society established standard oil analysis method 2.3.4.1-1996.

  Further, as an example of the fat A, a mixture obtained by mixing, for example, a palm core hardened oil that is a lauric oil having an iodine value of 2 or less and a palm hardened oil that is a palm oil having an iodine value of 2 or less. Oils and fats that have been transesterified can also be used. In this case, since the iodine value of the obtained transesterified oil is 2 or less, it is not necessary to add hydrogen further.

   There is no restriction | limiting in particular in the method of transesterification, For example, the method of making it react with mixed oils and fats of lauric oil and palm oil using alkali catalysts, such as sodium methylate, or enzymes, such as a lipase, as a catalyst is mentioned. The transesterification may be regiospecific transesterification or random transesterification. Also, the method for hydrogenation is not particularly limited. Hydrogenation can be performed, for example, at a temperature of 160 to 200 ° C. using a nickel catalyst. This hydrogenation is preferably performed until the iodine value becomes 2 or less. The order of transesterification and hydrogenation may be reversed, and transesterification may be performed after hydrogenation of lauric oil and palm oil.

  In the present invention, liquid oil is used as the fat B. Here, the liquid oil refers to a fat having fluidity at normal temperature (25 ° C.). Specific examples include fractional low melting point parts of corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, linseed oil and palm oil, and these can be used alone. , Or a combination of two or more.

  The oil phase in the water-in-oil emulsion of the present invention preferably contains 5 to 17 wt% of fat A and 83 to 95 wt% of fat B, more preferably 5 to 16 wt% of fat A and fat. B comprises 84 to 95% by weight, more preferably 5 to 15% by weight of fat and oil A and 85 to 95% by weight of fat and oil B. When the content of fats and oils A and fats and oils B in the oil phase is within the above-described ranges, the resulting water-in-oil emulsion has good meltability and spreadability, and can be stably produced.

  Further, the water-in-oil emulsion of the present invention may contain other fats and oils other than the fats and oils A and B in the oil phase as long as the object of the present invention is not impaired. As other fats and oils, milk fat and the like can be exemplified, and the blending amount is preferably 10% by weight or less, more preferably 5% by weight or less, and further preferably 3% by weight or less in the oil phase. However, the trisaturated fatty acid glyceride SSS (S: saturated fatty acid of C16 or higher) in the oil phase is preferably less than 5% by weight, more preferably 3% by weight or less. Here, when the tri-saturated fatty acid glyceride SSS (S: saturated fatty acid of C16 or higher) in the oil phase is 5% by weight or more, the resulting water-in-oil emulsion is poor in melting and flavor, or at low temperature. There is a case where moderate spread property cannot be obtained.

  The water-in-oil type emulsification of the present invention may be either a water-in-oil type or an oil-in-water type.

  The content of the aqueous phase in the water-in-oil emulsion of the present invention is preferably 5 to 40% by weight, more preferably 8 to 35% by weight, and most preferably 10 to 32% by weight. When there are too many aqueous phases, the emulsion stability of a water-in-oil emulsion may become weak. Conversely, if the aqueous phase is too small, the expression of flavor may be weakened.

The water-in-oil emulsion of the present invention contains an acidic seasoning such as vinegar or citrus fruit juice in the aqueous phase. Here, as edible vinegar, for example, rice vinegar, rice vinegar, malt vinegar, rice black vinegar, barley black vinegar, pearl barley vinegar and other grain vinegar; apple vinegar, grape vinegar, wine vinegar, balsamic vinegar, vinegar vinegar and other fruit vinegar Sushi vinegar, sweet vinegar, double vinegar, triple vinegar, Tosa vinegar, Yoshino vinegar, white vinegar, plum vinegar, vinaigrette sauce, sour vinegar, yogurt vinegar, etc. Citrus juice includes orange juice, navel orange juice, lemon juice, lime juice, kabosu juice, daidai juice, yuzu juice, sudachi juice, pomelo juice, yamato tachibana juice, ponkan juice, unshimikan juice, nutmika juice, Examples include grapefruit juice, hassaku juice, citron juice, and bushcan juice. These vinegars or citrus fruit juices may be used alone or in combination of two or more.
It is difficult to define uniformly because the acidity varies depending on the acidic seasoning used. However, in order to exhibit an appropriate acidity using vinegar, 1 in 100% by weight of the water-in-oil emulsion of the present invention. -15% by weight, more preferably 2-8% by weight. Even when citrus fruit juice is used, the amount used can be changed as appropriate using this as a guide.

  Furthermore, it is preferable to contain an umami seasoning, especially sodium glutamate, in the aqueous phase. The content of the umami seasoning is preferably 0.1 to 5% by weight, more preferably 0.3 to 4% by weight, and still more preferably 0.5 to 100% by weight of the water-in-oil emulsion of the present invention. ~ 3 wt%. If the content of the umami seasoning is within this range, the acidity is mellow and good without feeling the savory taste derived from the umami seasoning.

  In the water-in-oil emulsion of the present invention, as other components other than those described above, components that are usually blended in water-in-oil emulsions and the like can be blended. Other ingredients include emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, and β-carotene. , Colorants such as caramel and red bean pigment, antioxidants such as tocopherol and tea extract, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder And food materials and food additives such as cereals, beans, vegetables, meats, and seafood.

  Examples of the emulsifier include emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and phospholipid. These emulsifiers can be used alone or in combination of two or more.

  Thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, water-soluble soybean polysaccharide, agar , Glucomannan, gelatin, starch, modified starch and the like.

  In the water-in-oil emulsion of the present invention, the content of the other components is preferably 10% by weight or less, more preferably 5% by weight or less.

Next, the manufacturing method of the water-in-oil emulsion of this invention is demonstrated.
The method for producing the water-in-oil emulsion of the present invention is not particularly limited. Specifically, for example, an oil phase part containing fat A and fat B is heated and melted, mixed and emulsified with an aqueous phase part containing an acidic seasoning, and then cooled and crystallized to form a water-in-oil type. Emulsions can be produced. Cooling plasticization is preferable, and as cooling conditions, rapid cooling is preferable to slow cooling.
As an apparatus to cool, a closed continuous tube cooler, for example, a botator, a combinator, a perfector, an onlator and the like can be mentioned. The water-in-oil emulsion of the present invention can be obtained by aging (tempering) after quenching and further aging (tempering).

The water-in-oil emulsion of the present invention can be used by mixing or coating with various foods. Examples of foods that can be used include sandwiches, cooking breads such as hamburgers and hot dogs, sushi, rice balls, and the like, but are not particularly limited thereto.
When using the water-in-oil emulsion of the present invention for cooking pans such as sandwiches, hamburgers and hot dogs, it is mixed with ingredients other than bread and sandwiched between breads or applied directly to the surface of the bread. It is preferable to use them. Also, when used for sushi and rice balls, it can be used by wrapping with ingredients other than the cooked rice or by directly applying to the surface of the cooked rice.

The water-in-oil emulsion of the present invention can maintain a good texture by suppressing the moisture transfer from the ingredients so that bread dough, cooked rice, and the like are not sticky over time. Here, even when general margarine is used, although there is an effect of suppressing a certain amount of moisture transfer, spread property is poor, or only margarine may remain in the mouth and feel oily. However, since the water-in-oil emulsion of the present invention has good spreadability and quick flavor development of the acidic seasoning, it can be suitably used particularly for products distributed in the chilled region. Moreover, it is not restricted to a general margarine flavor, For example, it can also be made a mayonnaise flavor without necessarily using eggs and dairy products.
For this reason, the aerobic properties required for general plastic oil and fat compositions and the heat-resistant shape retention at high temperatures exceeding 30 ° C. are not necessarily required.

  Although the water-in-oil emulsion of the present invention contains a large amount of liquid oil, liquid oil separation is suppressed when stored at a refrigerated temperature. Moreover, the water-in-oil emulsion in which the gloss immediately after production is maintained over time and the occurrence of graining, which is coarse crystals of fats and oils, is suppressed can be stably produced. That is, in the present invention, good storage stability means that separation of liquid oil is suppressed, gloss is present, and graining does not precipitate.

  The water-in-oil emulsion of the present invention preferably has an oil phase solid fat content (hereinafter referred to as SFC) of less than 20% at 10 ° C. In the water-in-oil emulsion of the present invention, when the SFC at 10 ° C. of the oil phase is 20% or more, the water-in-oil emulsion may become hard and spread properties may deteriorate. On the other hand, if the SFC of the oil phase at 35 ° C. exceeds 3%, the water-in-oil emulsion is poorly dissolved in the mouth, which is not preferable.

Examples and comparative examples are illustrated below to further clarify the effects of the present invention.

<Adjustment of oil A-1>
65% by weight of palm kernel oil (iodine number 17) and 35% by weight of palm oil fractionated soft part (iodine number 61) are mixed, and 0.1% by weight is added to the mixed oil using sodium methylate as a catalyst. After transesterification at 40 ° C. and a vacuum degree of 40 Torr, washing with water, dehydration, hydrogenation to an iodine value of 0.5 and purification were carried out to obtain an oil A-1. This fat / oil A-1 had a saturated fatty acid content of 12 carbon atoms of 31% by weight and a saturated fatty acid content of 16-18 carbon atoms of 54% by weight.
<Adjustment of oil A-2>
80% by weight of coconut oil (iodine number 9) and 20% by weight of palm oil fractionated soft part (iodine number 61) were mixed and subjected to transesterification using sodium methylate as a catalyst under the same conditions as fat A-1. After dehydration and hydrogenation to an iodine value of 0.5, purification was performed to obtain an oil A-2. This fat and oil A-2 had a saturated fatty acid content of 12 carbon atoms of 38% by weight and a saturated fatty acid content of 16-18 carbon atoms of 36% by weight.
<Adjustment of oil A-3>
50% by weight of palm kernel oil (iodine value 17) and 50% by weight of palm stearin (iodine value 31) were mixed, and after transesterification using sodium methylate as a catalyst under the same conditions as fat A-1, washing with water and dehydration Then, after hydrogenation to an iodine value of 0.5, purification was performed to obtain an oil A-3. This fat and oil A-3 had a saturated fatty acid content of 12 carbons and a saturated fatty acid content of 16 to 18 carbons of 64% by weight.
<Adjustment of oil C-1>
After mixing 25% by weight of palm kernel oil (iodine number 17) and 75% by weight of palm oil fractionated soft part (iodine number 61), transesterification was carried out under the same conditions as fat A-1, using sodium methylate as a catalyst. Washed with water, dehydrated, hydrogenated to an iodine value of 0.5, and then refined to obtain oil C-1. This fat and oil C-1 had a saturated fatty acid content of 12 carbons and a saturated fatty acid content of 16 to 18 carbons of 82% by weight.
<Adjustment of oil C-2>
After 60% by weight of palm kernel olein (iodine number 25) and 40% by weight of palm extremely hardened oil (iodine number 0.5) were mixed and transesterified under the same conditions as fat A-1 using sodium methylate as a catalyst, After washing with water and dehydration, purification was performed to obtain oil C-2. The fat C-2 had an iodine value of 15, a saturated fatty acid content of 12 carbon atoms of 26% by weight, and a saturated fatty acid content of 16-18 carbon atoms of 46% by weight.
<Adjustment of oil C-3>
58% by weight of palm stearin (iodine value 31), 39% by weight of palm oil (iodine value 52) and 3% by weight of Hyelin rapeseed extremely hardened oil were mixed and transesterified under the same conditions as fat A-1 using sodium methylate as a catalyst. After performing, it washed with water, spin-dry | dehydrated, refined | purified, and was set as fat C-3. This fat and oil C-3 had an iodine value of 38, a saturated fatty acid content of 12 carbon atoms of 1% by weight or less, and a saturated fatty acid content of 16-18 carbon atoms of 60% by weight.
<High Elsin rapeseed extremely hardened oil>
This fat is a hardened oil obtained by extremely hydrogenating Hyelsin rapeseed oil, having an iodine value of 0.6, a saturated fatty acid content of 12 carbon atoms of 1% by weight or less, and a saturated fatty acid content of 16-18 carbon atoms of 36% by weight. Met.

・ 単位は重量％である。
・ 乳化剤としては、ステアリン酸モノグリセリド、ショ糖ステアリン酸エステル、レシチンを使用した。
・ 酸性調味料としては、(株）ミツカン社製「米酢」を用いた。 (Preparation of water-in-oil emulsion)
Table 1 Formulation of water-in-oil emulsion

・ The unit is% by weight.
・ As the emulsifier, stearic acid monoglyceride, sucrose stearate, and lecithin were used.
-As an acidic seasoning, "rice vinegar" manufactured by Mitsukan Co., Ltd. was used.

A water-in-oil emulsion was prepared according to the following “Method for Preparing Water-in-oil Emulsion”.
"Preparation method of water-in-oil emulsion"
1. Oils were melted at 60 to 70 ° C., and an emulsifier was added to prepare an oil phase.
2. Raw materials classified as aqueous phase raw materials such as acidic seasonings were added to water and dissolved.
3. The aqueous phase was added to the stirring oil phase and mixed. The mixed liquid obtained here is referred to as a preparation liquid.
4). The prepared solution was supplied to a combinator to obtain a water-in-oil emulsion.

・ 単位は重量％である。

表３ 油中水型乳化物の油脂配合

・ 単位は重量％である。
According to the composition of Examples 1 to 4 described in Table 2 and Comparative Examples 1 to 7 described in Table 3, water-in-oil type milks were prepared and the oils and fats to be used were optimized.

Table 2 Oils and fats in water-in-oil emulsions

・ The unit is% by weight.

Table 3 Oils and fats in water-in-oil emulsions

・ The unit is% by weight.

表５ 油中水型乳化物の評価

The obtained water-in-oil emulsion was stored at 5 ° C. for 2 weeks, and then sensory evaluation was performed by 10 panelists. Melting in the mouth, acidity, spreadability, and storage stability were evaluated according to the following evaluation criteria, respectively, and the evaluation of the four items was comprehensively evaluated. The results of sensory evaluation are summarized in Tables 4 and 5. In addition, “Kuppie mayonnaise” was used as a commercially available mayonnaise.

Table 4 Evaluation of water-in-oil emulsions

Table 5 Evaluation of water-in-oil emulsions

Evaluation criteria for flavor and physical properties of water-in-oil emulsions>
Melting mouth:
○: Rapid expression of water phase flavor, good melting in mouth
Δ: Slow expression of water phase flavor and feel oily
×: Mouth melted poorly, almost no water phase flavor
○: Equivalent to commercially available mayonnaise, mellow and moderate acidity
Δ: Sourness is a little too strong or a little sour compared to commercially available mayonnaise
×: Strong sourness compared to commercially available mayonnaise Spreadability:
○: Soft and good spreadability
Δ: Slightly hard and feels resistance when spread
×: Feeling hardness, poor spreadability Storage stability:
○: Separation of liquid oil is suppressed, gloss is present, and no graining is observed.
Δ: Some separation of liquid oil is observed, or no graining is observed, but no gloss
X: Separation and graining of liquid oil are observed, and there is no gloss

Comprehensive evaluation: ○ or more was accepted.
◎: Evaluation for all items
○: Evaluation of ○ to △ or more in all items
△: △ evaluation for one item, × no evaluation
×: Even with one item × evaluation, or △ evaluation with two or more items

・ 単位は重量％である。
・ 乳化剤としては、ステアリン酸モノグリセリド、ショ糖ステアリン酸エステル、レシチンを使用した。
・ バーテックスIG20は、富士食品工業株式会社製の酸味抑制効果を有する酵母エキスです。
<Examination of aqueous phase: Examples 5 to 10>
First, 90 wt% of rapeseed oil, which is fat B, was blended with 10 wt% of fat A-1 to obtain an oil composition 1. In Examples 5 to 10 below, this oil / fat composition 1 was used as an oil / fat, and the water phase of the water-in-oil emulsion was optimized.
In addition, this oil-and-fat composition 1 was the same composition as the oil and fat used in Example 1, SFC at 10 ° C was 8, and SFC at 35 ° C was 1% or less.
The obtained water-in-oil emulsion was stored at 5 ° C. for 2 weeks and then subjected to sensory evaluation by 10 panelists. The sourness, savory taste, and sweetness were evaluated according to the following evaluation criteria, respectively, and the evaluation of the three items was comprehensively evaluated. The results of sensory evaluation are summarized in Tables 6 and 7. Moreover, the same tendency was confirmed not only in the fat composition 1 (oil phase of Example 1) but also in the oil phases of Examples 2 to 4.

Table 6 Water phase composition of water-in-oil emulsion

・ The unit is% by weight.
・ As the emulsifier, stearic acid monoglyceride, sucrose stearate, and lecithin were used.
・ Vertex IG20 is a yeast extract made by Fuji Food Industry Co., Ltd. that has an acidity-inhibiting effect.

油中水型乳化物の風味、物性の評価基準＞
酸味 :
○ ：市販のマヨネーズと同等で、まろやかで程よい酸味が感じられる
△ ：市販のマヨネーズに比べて、酸味が少し強すぎる、または酸味が少し不足している
× ：市販のマヨネーズに比べて、強い酸味が感じられる
エグ味 :
○ ：エグミを感じない
△ ：ややエグミを感じる
× ：エグミを感じる
甘味 :
○ ：甘味を感じない
△ ：やや甘味を感じる
× ：甘味を感じる

総合評価 : ○以上を合格とした。
◎ ：全ての項目で○評価
○ ：全ての項目で○〜△以上の評価であり、△評価はない
△ ：１つの項目でも△評価であり、×評価はない
× ：１つの項目でも×評価
Table 7 Evaluation of water-in-oil emulsions

Evaluation criteria for flavor and physical properties of water-in-oil emulsions>
Acidity:
○: Equivalent to commercially available mayonnaise, mellow and moderate acidity
Δ: Sourness is a little too strong or a little sour compared to commercially available mayonnaise
×: Strong sour taste compared to commercially available mayonnaise
○: I don't feel a gummy
Δ: Slightly felt
×: Feeling sweetness Sweetness:
○: Does not feel sweet
Δ: Somewhat sweet taste
×: Feel sweet

Comprehensive evaluation: ○ or more was accepted.
◎: Evaluation for all items
○: All items have a rating of ○ to △ or higher, and there is no △ evaluation
△: Even one item is △ evaluation, there is no × evaluation
×: Even one item × evaluation

上表に示すように、本願発明品（実施例１０）は、顕著にパン生地への水分移行を抑制していた。また、本発明品は水中油型乳化物であるマヨネーズと同等のスプレッド性に加えて、良好な口溶けと風味発現の速さを備えているため、サンドイッチに使用しても全く違和感のないものであった。なお、実施例１０だけでなく、その他の実施例でも同様の水分移行抑制効果が確認された。
<Examination of moisture transfer suppression function>
The water-in-oil emulsion obtained in Example 10 or a commercially available mayonnaise was used as the moisture migration preventing material, and a comparative test was conducted according to the “moisture migration inhibition test method”. The results are summarized in Table 8.
"Water transfer inhibition test method"
1. About 5 g of a moisture migration preventing material was uniformly applied to one side of a bread (8.5 cm × 7.5 cm, about 15 g).
2. Two pieces of absorbent cotton (7 cm × 7 cm) were piled up, impregnated with 25 g of water, placed on the surface of the bread pan coated with a moisture transfer preventing material, and sealed in a sealed container.
3. This was stored in a thermostatic bath at 10 ° C. (assuming the temperature of the sandwich chilled shelf), and the state after 24 hours and the moisture transfer rate were measured. Here, the moisture transfer rate was calculated by measuring the weight change of the absorbent cotton.

Table 8 Evaluation of moisture transfer inhibition function

As shown in the above table, the product of the present invention (Example 10) remarkably suppressed moisture transfer to bread dough. In addition to the spreadability equivalent to mayonnaise, which is an oil-in-water emulsion, the product of the present invention has good mouth-melting and speed of flavor development, so there is no sense of incongruity even when used in sandwiches. there were. In addition, not only in Example 10 but also in other Examples, the same moisture transfer suppression effect was confirmed.

Results and Discussion As is clear from the above results, by containing a specified amount of transesterified oil and fat having a specific fatty acid composition and liquid oil, the water phase contains vinegar, which is an acidic seasoning. In addition, a water-in-oil type emulsion that can be stably produced and has good flavor expression and good mouth-melting at low temperatures could be obtained.
Moreover, in addition to the acidic seasoning in the aqueous phase, sodium glutamate was used in combination, so that the sourness could be mellowed without feeling sweetness or pungent taste.
Furthermore, the water-in-oil emulsion has good spreadability at low temperatures, and can suppress the stickiness of bread and cooked rice and the deterioration of texture due to moisture transfer even after a lapse of time.

Claims (2)

A water-in-oil emulsion containing oil A and oil B in the oil phase,
Fat and oil A contains 15 to 45% by weight of saturated fatty acids having 12 carbon atoms and 16 carbon atoms in all constituent fatty acids.
A transesterified oil and fat having an iodine value of 0 to 13 and containing 25 to 75% by weight of saturated fatty acid of ˜18,
Oil B is a liquid oil,
Containing 5 to 17% by weight of fat and oil A and 83 to 95% by weight of fat and oil B,
A water-in-oil emulsion comprising sodium glutamate in addition to an acidic seasoning in an aqueous phase. The water-in-oil emulsion according to claim 1, which is used for cooking bread .