JP7313588B1 - Plastic fat composition and food using the same - Google Patents

Abstract

An object of the present invention is to provide a plastic fat composition with good flavor. A plastic oil composition of the present invention contains vegetable oil, dry yeast, and milk material. [Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a plastic fat composition and food using the same.

Conventionally, margarine and fat spread using vegetable oils and fats have been used as substitutes for butter, which has poor workability and heat resistance at room temperature. However, there were many problems in terms of flavor due to the low milk fat content. Butter creams and spreads that are eaten directly from these products have more conspicuous problems, especially in terms of flavor.

In order to deal with such problems, margarine was conventionally blended with butter, fermented milk, cream, etc., which contain a large amount of milk protein to improve the flavor, but these raw materials are costly and it was difficult to make a high blend. Therefore, there has been a demand for a plastic fat composition that is low in cost and has a satisfying milky flavor.

Conventionally, in order to solve such problems, techniques for improving milk flavor by blending yeast extract (Patent Literatures 1 and 2) and techniques for blending lactic acid-fermented flavor materials and free amino acids (Patent Literature 3) have been proposed.

JP 2016-185079 A JP 2014-045699 A JP 2014-068583 A JP 2022-135934 A

However, since the yeast extract, lactic acid fermentation flavor material, and free amino acid used in Patent Documents 1 to 3 are water-soluble, the effect is not sufficient in a plastic oil composition containing a large amount of oil and fat, and if the blending amount is increased to increase the effect, the sharp taste and seasoning feeling derived from these materials are strongly expressed, resulting in a problem that the flavor is rather reduced.
Patent Document 4 proposes a yeast cell wall hydrolyzate-containing composition that can be used as a food emulsifier or food emulsion stabilizer, but does not examine the flavor or the plastic oil composition.

The present invention has been made in view of the circumstances as described above, and an object of the present invention is to provide a plastic fat composition having a good flavor.

As a result of intensive studies by the present inventors in order to solve the above-mentioned problems, the present inventors have found that the flavor of the plastic oil composition can be improved by adding dry yeast and dairy materials to the plastic oil composition using vegetable oil, and have completed the present invention.
That is, the plastic fat composition of the present invention is characterized by containing a vegetable fat, dry yeast, and a milk material.
The food of the present invention uses the plastic oil composition.

ADVANTAGE OF THE INVENTION According to this invention, the favorable flavor plastic fat composition can be provided.

Specific embodiments of the present invention are described below.
(Plastic fat composition)
The plastic fat composition of the present invention contains vegetable fat, dry yeast, and milk material.
The plastic fat composition of the present invention has a good flavor. Flavors include umami, saltiness, sourness, richness, richness, and milkiness, and also include improved milkiness. The dry yeast raises the flavor level, giving it an excellent balance of flavor and the ability to fully enjoy the flavor derived from dairy ingredients. Compared to yeast extract, which is water-soluble, dry yeast is insoluble in both water and oil, but has the characteristic of dispersing, and has less seasoning, so even with a plastic oil composition with a large amount of oil and fat, combining dairy materials and dry yeast will improve the milkiness, richness, richness and fermentation, as well as salty and umami tastes derived from dairy materials. In particular, it makes it possible to raise the richness and flavor derived from milk protein.

The main component of vegetable oils and fats is triglyceride, and triglyceride has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol at the 1-, 2-, and 3-positions. Constituent fatty acids of edible fats and oils are saturated fatty acids and unsaturated fatty acids. Among fatty acids constituting edible fats and oils, saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The numerical notation above is the number of carbon atoms in the fatty acid. Unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), hyragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), ceracholeic acid (24:1), and the like. Numerical notation in parentheses indicates the number of carbon atoms in the fatty acid on the left side and the number of double bonds on the right side.

Examples of vegetable oils and fats include, but are not limited to, coconut oil, palm kernel oil, palm oil, rapeseed oil, high oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe butter, cocoa butter, fractionated oils thereof, and processed oils (those subjected to one or more of hardening and transesterification). These may be used individually by 1 type, and may be used in combination of 2 or more type.

The content of the vegetable oil in the plastic oil composition of the present invention is not particularly limited, but is preferably 40% by mass or more, more preferably 50% by mass or more, and more preferably 60% by mass or more with respect to the entire plastic oil composition. Moreover, 95 mass % or less is preferable. When the content of the vegetable oil is within this range, the effects of the present invention are exhibited more effectively.

From the viewpoint of further improving plasticity, it is preferable to use a transesterified oil or hardened oil. Among them, it is said to increase the risk of arteriosclerosis, and from the viewpoint of reducing the amount of trans fatty acids that are concerned about the impact on health, it is more preferable to use transesterified fats and oils, extremely hardened oils, and transesterified fats and oils that are extremely hardened oils.

From the viewpoint of reducing the amount of trans-fatty acids, which are said to increase the risk of arteriosclerosis and are concerned about health effects, the plastic oil-fat composition of the present invention preferably has a trans-fatty acid content of 0.1 to 3% by mass with respect to the total mass of fatty acids constituting the oil.

The content of trans fatty acids in fats and oils is measured by the gas chromatography method (standard oil analysis test method (Japan Oil Chemistry Society) "2.4.4.3-2013 trans fatty acid content (capillary gas chromatography method)". The content of trans fatty acids can be calculated by the area ratio to the internal standard substance (heptadecanic acid) of which the amount is known.

In the present invention, dry yeast refers to a product obtained by spray-drying yeast as it is or a product obtained by spray-drying the residue left over from the production of yeast extract. Dry yeast preferably has a protein content of 40% by mass or more.
The dry yeast is not particularly limited as long as it can be applied to the food field, and examples include baker's yeast, beer yeast, sake yeast, wine yeast, shochu yeast, soy sauce yeast, miso yeast, torula yeast, and the like. A known dry yeast can be used and is commercially available.

The content of dry yeast in the plastic fat composition of the present invention is not particularly limited, but from the viewpoint of further improving the flavor, it is preferably 0.001 to 10% by mass, more preferably 0.005 to 8% by mass, and even more preferably 0.01 to 5% by mass.

In the present invention, the dairy material is milk or a milk-derived material, and examples of milk include cow's milk. Milk-derived materials are not particularly limited, and examples include milk fat, fermented milk, powdered skim milk, skim milk, cream, cheese (natural cheese, processed cheese, etc.), concentrated milk, concentrated skim milk, sugar-free condensed milk, sweetened condensed milk, sugar-free condensed milk, sweetened skimmed condensed milk, whole milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate. , potassium caseinate and the like. Among these, milk materials containing milk protein are preferable.

The content of the milk protein in the plastic fat composition of the present invention is not particularly limited, but may be, for example, 0.01 to 10% by mass based on the entire plastic fat composition. From the viewpoint of further improving flavor, 0.01 to 4% by mass is preferable, and 0.01 to 2% by mass is more preferable.

In the plastic fat composition of the present invention, the mass ratio of milk protein to dry yeast (milk protein/dry yeast) is preferably 0.1 to 180, more preferably 0.1 to 60, and even more preferably 0.1 to 4, from the viewpoint of flavor.

The plastic fat composition of the present invention can take a form that does not substantially contain an aqueous phase and a form that contains an aqueous phase. Forms containing an aqueous phase include a water-in-oil emulsion and an oil-in-water-in-oil emulsion, and the lower limit of the content of the oil phase is preferably 40% by mass or more, more preferably 50% by mass or more, further preferably 60% by mass or more, and most preferably 65% by mass or more, from the viewpoint that the effects of the present invention can be further exhibited. Moreover, as an upper limit, 99.4 mass % or less is preferable, 98 mass % or less is more preferable, and 95 mass % is further more preferable. Also, the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil emulsion is preferable, and examples thereof include margarines. Here, margarines correspond to margarines or fat spreads of Japanese Agricultural Standards.

Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, "substantially free" means that the content of moisture (including volatile matter) is 0.5% by mass or less, which corresponds to shortening according to Japanese Agricultural Standards.

In addition to the above components, the plastic oil composition of the present invention may contain other components, such as conventionally known components, within a range that does not impair the effects of the present invention. Other ingredients include, for example, animal oils and fats other than milk fat, proteins other than milk proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring components, fragrances, emulsifiers, and the like. Examples of proteins other than milk proteins include vegetable proteins such as soybean protein, pea protein and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, starch, starch decomposition products, polysaccharides, and the like. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extracts and the like. Examples of spices include capsaicin, anethole, eugenol, cineol, and gingerone. Coloring components include carotene, annatto, astaxanthin and the like. Flavors include butter flavor, milk flavor and the like. Examples of emulsifiers include sorbitan fatty acid esters, polyglycerin fatty acid esters, lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters.

The plastic fat composition of the present invention can be produced by a known method. For example, in the case of a form containing an aqueous phase, the oil phase and the aqueous phase mixed with fats and oils are appropriately heated and mixed to emulsify, and then quenched and kneaded with a cooling mixer such as a combinator, perfector, votator, nexus, polaron, and ronota. A form containing no water phase can be obtained by heating the oil phase containing fats and then quenching and kneading with a cooling mixer such as Combinator, Perfector, Votator, Nexus, Polaron, Lonator or the like. After quenching and kneading with a cooling mixer, aging (tempering) may be carried out as necessary.
In the present invention, plasticity mainly refers to the property of being deformed by an external force from low temperature to normal temperature and not returning to its original state.

Applications of the plastic oil and fat composition of the present invention are not particularly limited, but for example, it can be used for confectionery and bread making, heat cooking, instant cooking foods, and the like. When the plastic oil and fat composition of the present invention is used for confectionery bread, it can be suitably used for spread, butter cream, kneading, roll-in, etc., and good bread and confectionery can be obtained.

(food)
The food of the present invention uses the plastic oil composition described above.
Foods using the plastic oil composition of the present invention are not particularly limited, but include, for example, spreads, butter cream, foods such as breads and confections using these, foods such as breads and confections in which the plastic oil composition of the present invention is kneaded or folded into dough, heat-cooked foods such as fried foods in which the plastic oil composition of the present invention is used as a heating medium, and instant cooked foods such as solid roux used for processed foods such as sauces and stews. mentioned. Among these, spreads, butter creams, breads and sweets are preferred, and spreads, butter creams and baked products are more preferred.

Foods using spreads and buttercreams refer to foodstuffs spread, buttercreamed, sandwiched, or injected with the plastic fat composition of the present invention. The butter cream includes the plastic oil composition of the present invention and, if desired, a flavoring component such as sugars and the like to be foamed, or a mixture obtained by foaming the plastic oil composition of the present invention and adding taste components such as sugars.
Foods in which the plastic fat composition of the present invention is kneaded into dough include, for example, baked products obtained by kneading the plastic fat composition of the present invention into dough using grain flour and baking the dough.
Foods in which the plastic fat composition of the present invention is folded into dough include, for example, baked products obtained by folding the plastic fat composition of the present invention into dough using grain flour in layers (roll-in) and baking the dough.

Among breads and confectioneries, examples of breads include white bread, sweet buns, croissants, Danish pastries, bagels, rolls, buns, steamed bread, and fried bread. Confectionery includes, for example, pies, cakes (pound cakes, etc.), cookies, biscuits, crackers, waffles, scones, puffs, donuts, and the like.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.
In the following examples and comparative examples, the blended oils shown in Table 1 were used as the oils and fats for spread, butter cream, kneading, and roll-in. The transesterified fats A to C are as follows.
Transesterified fat A: Extremely hardened oil of palm kernel oil and palm oil and transesterified fat of palm oil Transesterified fat B: Transesterified fat of palm fractionated soft part Transesterified fat C: Transesterified fat of palm kernel oil and palm oil

(Production of shortening for spread, butter cream, kneading)
After each raw fat and oil was dissolved at a temperature of 80 ° C. in a tank at the mixing ratio shown in Table 2A, the milk material and dry yeast were added at the mixing ratio shown in the same table, mixed and stirred with a propeller stirrer. The uniformly dispersed and dissolved mixture was rapidly cooled and kneaded with a combinator to obtain shortening (Example 1). The following evaluation was performed using the obtained shortening.

(Preparation of spread margarine and fat spread)
An emulsifier was added to each raw material fat at the blending ratio shown in Tables 2A to 2C, and the temperature was adjusted to 70°C to form an oil phase. Water was heat sterilized at 85° C., and the milk material, dry yeast and other ingredients shown in the same table were added to obtain an aqueous phase. The water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then quenched and kneaded with a combinator to obtain margarine or fat spread. The following evaluation was performed using the obtained margarine or fat spread.

(Preparation of margarine for butter cream and fat spread)
An emulsifier was added to each raw material fat at the blending ratio shown in Tables 2A to 2C, and the temperature was adjusted to 70°C to form an oil phase. Water was heat sterilized at 85° C., and the milk material, dry yeast and other ingredients shown in the same table were added to obtain an aqueous phase. The water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then quenched and kneaded with a combinator to obtain margarine or fat spread. The following evaluation was performed using the obtained margarine or fat spread.

(Preparation of margarine for kneading and fat spread)
An emulsifier was added to each raw material fat at the blending ratio shown in Tables 2A to 2C, and the temperature was adjusted to 70°C to form an oil phase. Water was heat sterilized at 85° C., and the milk material, dry yeast and other ingredients shown in the same table were added to obtain an aqueous phase. The water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, and then quenched and kneaded with a combinator to obtain margarine or fat spread. The following evaluation was performed using the obtained margarine or fat spread.

(Preparation of roll-in margarine and fat spread)
An emulsifier was added to each raw material fat at the blending ratio shown in Tables 2A to 2C, and the temperature was adjusted to 70°C to form an oil phase. Water was heat sterilized at 85° C., and the milk material, dry yeast and other ingredients shown in the same table were added to obtain an aqueous phase. The water phase was added to the oil phase, stirred with a propeller stirrer, emulsified into a water-in-oil type, then quenched and kneaded with a combinator to form a sheet of 25 cm x 21 cm x 1 cm to obtain margarine or fat spread. The following evaluation was performed using the obtained margarine or fat spread.

In each of the following sensory evaluations, the panel performed five taste (sweet, sour, salty, bitter, umami) discrimination tests, taste concentration difference discrimination tests, food taste discrimination tests, standard olfactory tests, and a color difference ΔE = 0.8 discrimination test using a color difference measuring device such as SE6000 manufactured by Nippon Denshoku Industries.

[Spread Flavor]
The spread shortening, margarine, or fat spread obtained above was stored for one day in a constant temperature vessel adjusted to 25 ° C., 10 g was applied to sandwich bread, and the flavor (umami, salty, sour, rich, rich, milky) was evaluated by 15 panelists according to the following criteria.
(Umami)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the umami was good.
A: 11 to 13 out of 15 panelists evaluated that the umami was good.
○: 8 to 10 out of 15 panelists evaluated that the umami was good.
Δ: 5 to 7 out of 15 panelists evaluated that the umami was good.
x: 4 or less out of 15 panelists evaluated the umami as good.
(salty)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the salty taste was good.
A: 11 to 13 out of 15 panelists evaluated that the salty taste was good.
○: 8 to 10 out of 15 panelists evaluated that the salty taste was good.
Δ: 5 to 7 out of 15 panelists evaluated that the salty taste was good.
x: 4 or less out of 15 panelists evaluated that the salty taste was good.
(acidity)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the acidity was good.
A: 11 to 13 out of 15 panelists evaluated that the sourness was good.
◯: 8 to 10 out of 15 panelists evaluated the acidity as good.
Δ: 5 to 7 out of 15 panelists evaluated that the acidity was good.
x: 4 or less out of 15 panelists evaluated that the acidity was good.
(rich)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the richness was good.
A: 11 to 13 out of 15 panelists evaluated that the richness was good.
○: 8 to 10 out of 15 panelists evaluated that the richness was good.
Δ: 5 to 7 out of 15 panelists evaluated that the richness was good.
x: 4 or less out of 15 panelists evaluated that the richness was good.
(Rich feeling)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the richness was good.
⊚: 11 to 13 out of 15 panelists evaluated that the thick feeling was good.
◯: 8 to 10 out of 15 panelists evaluated that the thick feeling was good.
Δ: 5 to 7 out of 15 panelists evaluated that the thick feeling was good.
x: 4 or less out of 15 panelists evaluated that the richness was good.
(Milk feeling)
Evaluation Criteria ⊚+: 14 or more out of 15 panelists evaluated that the milky feeling was good.
A: 11 to 13 out of 15 panelists evaluated that the milky feeling was good.
◯: 8 to 10 out of 15 panelists evaluated that the milky feeling was good.
Δ: 5 to 7 out of 15 panelists evaluated that the milky feeling was good.
x: 4 or less out of 15 panelists evaluated that the milky feeling was good.

(Preparation of butter cream)
After adjusting the temperature of the butter cream shortening, margarine or fat spread obtained above to 15 ° C., using a desk mixer (Kitchen Aid), cream 250 g of the temperature-adjusted shortening, margarine or fat spread with a multi-bladed whipper at speed 1 for 30 seconds, then aerated to a specific gravity of 0.5. was.

<Combination of butter cream>
Buttercream shortening, margarine or fat spread
250 parts by mass liquid sugar 250 parts by mass

[Buttercream flavor]
The butter cream was stored in a constant temperature vessel adjusted to 25°C, and after 24 hours, the flavor (umami, saltiness, sourness, richness, richness, and milkiness) was evaluated by a panel of 15 people using the same evaluation criteria as above.

(Preparation of bread)

Using the shortening for kneading, margarine or fat spread obtained above, bread was prepared according to the following formulation. First, yeast-dispersed water, yeast food, and strong flour were put into a mixer bowl, and mixed using a hook at low speed for 4 minutes and medium/low speed for 1 minute. The kneading temperature was 24°C. After that, fermentation was carried out for 4 hours under the conditions of 27° C. and 75% humidity. The end point temperature of fermentation was 29°C and a medium dough was obtained after fermentation. After that, the materials other than the margarine produced above and the medium dough were mixed at low speed for 3 minutes and medium and high speed for 3 minutes, then the kneading shortening, margarine or fat spread obtained above was added, and the mixture was further mixed at low speed for 3 minutes and medium and low speed for 4 minutes to obtain bread dough. The kneading temperature at this time was 28°C. Then, after taking floor time at room temperature for 20 minutes, the bread dough was molded, fermented for 45 minutes at 38°C and humidity of 80%, and baked at 200°C for 40 minutes to obtain bread. The baked bread was allowed to cool at room temperature, placed in a polypropylene bag, stored in a constant temperature bath at 20 ° C. for 1 day, and then flavored (salty, sour, rich, milky) by 15 panelists. Evaluated by the same evaluation criteria as above.

<Combination of bread>
・Medium seed blended strong flour 70 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass Water 40 parts by mass ・Main kneading blended strong flour 30 parts by mass White sugar 6 parts by mass Salt 1.8 parts by mass Skimmed milk powder 2 parts by mass Shortening, margarine or fat spread for kneading
5 parts by mass water 25 parts by mass

(Preparation of Danish)
Using the roll-in margarine or fat spread obtained above, a Danish pastry was prepared with the following composition. Specifically, ingredients other than roll-in margarines or fat spreads of Examples and Comparative Examples and shortening Z (manufactured by Miyoshi Oil Co., Ltd.) were added to a mixer and mixed for 3 minutes at low speed and 5 minutes at medium and low speeds, then shortening Z was added and mixed at low speed for 2 minutes and medium and low speed for 4 minutes to obtain a dough. The fabric was allowed to floor for 30 minutes at room temperature and then retarded overnight at 0°C. Margarine or fat spread for roll-in was folded into this dough, folded in three and retarded at -10°C for 30 minutes, then folded in three and retarded at -10°C for 60 minutes. After that, it was extended to a sheeter gauge thickness of 3 mm, cut into 10 cm squares (10 cm x 10 cm), fermented for 60 minutes at 35°C and humidity of 75%, and baked at 200°C for 14 minutes to obtain a Danish pastry. After allowing the baked Danish to cool at room temperature, it was placed in a polypropylene bag and stored in a constant temperature bath at 20 ° C. for 1 day, and then the flavor (salty, sour, rich, milky) was evaluated by 15 panelists using the same evaluation criteria as above.

<Formulation of Danish>
Strong flour 90 parts by mass Soft flour 10 parts by mass White sugar 10 parts by mass Salt 1.8 parts by mass Skimmed milk powder 3 parts by mass Whole egg 6 parts by mass Shortening Z 8 parts by mass Yeast 5 parts by mass Yeast food 0.1 part by mass Water 53 parts by mass Roll-in margarine or fat spread
21 parts by mass per 100 parts by mass of fabric

(taste sensor)
The sourness, umami, and complexity (richness, richness) of the aqueous phase of the margarines or fat spreads (water-in-oil plastic oil compositions) of the examples and comparative examples obtained above were measured using a taste sensor according to the following procedure.
1. Weigh 30 g of fat sample into a beaker.
2. Add 270 g of pure water at 60° C. (10-fold dilution) and stir with a stirrer for 5 minutes.
3. Refrigerate for 1 hour to harden the fat on the top layer.
4. The upper layer of fat is removed, and the water phase portion is collected by filtering through a tea strainer.
5. The filtrate was taken in a dedicated cup (about 30 mL) and used as a sample for taste sensor measurement.
6. A taste sensor (TS5000Z manufactured by Insent) was used to measure sourness, umami, and complexity.

The results of the above evaluation are shown in Tables 2A to 2C. In addition, in Tables 2A to 2C, it was judged that the problem of the invention was not solved when there was one or more evaluations of Δ or lower in the sensory evaluation.

Claims (6)

A plastic fat composition containing vegetable oil, dry yeast, and milk material, wherein the content of the vegetable oil is 40% by mass or more, and the content of the dry yeast is 0.001 to 10% by mass. The plastic fat composition according to claim 1, wherein the dry yeast content is 0.01 to 5% by mass. 3. The plastic fat composition according to claim 1, wherein the milk material contains milk protein, and the milk protein content is 0.01 to 10 % by mass. The plastic fat composition according to claim 1 or 2, wherein the content of the vegetable fat is 60% by mass or more. 3. The plastic fat composition according to claim 1, which is a water-in-oil emulsion or an oil-in-water-in-oil emulsion. A food using the plastic fat composition according to claim 1 .