Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/01—Other fatty acid esters, e.g. phosphatides
  • A23D7/011—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23D7/04—Working-up
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
  • C11B7/0008—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents
  • C11B7/0025—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents in solvents containing oxygen in their molecule
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
  • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/10—Ester interchange

Definitions

• the present invention relates to liquid fats and oils for use in water-in-oil emulsions.
• the oil phase of a water-in-oil emulsion is generally composed of multiple oils and fats for the purpose of adjusting the required physical properties.
• these are broadly classified into high melting point oils, medium melting point oils and fats, and low melting point oils and fats according to their melting points.
• High melting point oils and fats provide heat-resistant shape retention and hardness, while medium melting point oils and fats provide plasticity and hardness. Their respective roles are to ensure balance, and the low melting point oils and fats provide flexibility and smoothness to the structure. Oils and fats with various melting points are selected after considering the physical properties and flavor required for the water-in-oil emulsion.
• Water-in-oil emulsions require a certain level of hardness in order to ensure ease of molding and shape retention.
• plasticity and flexibility are also required, and excessive hardness is not preferable for this purpose. Therefore, for use in a wide range of applications, there is a range in which the hardness of water-in-oil emulsions can be kept within an appropriate range.
• Water-in-oil emulsions often require a certain amount of solid fat to be added in order to meet demands for hardness and heat resistance.
• problems such as the presence of solid fat gives the food a strong oily feel and lacks freshness when eaten, and an increase in fatty acids such as saturated fatty acids and trans fatty acids, which should be avoided.
• it is possible to reduce the proportion of the oil phase contained in the water-in-oil emulsion and increase the proportion of the aqueous phase, but in this case, the emulsion stability will decrease and water syneresis will occur. There is a problem that this occurs, impairing the safety of being distributed as food.
• Patent Document 1 As a solution to the problem caused by increasing the proportion of the aqueous phase in a water-in-oil emulsion, there is a method of reducing oil differentiation by incorporating a high amount of water-soluble dietary fiber (Patent Document 1, Patent Document 2), and a method other than lecithin.
• Patent Document 2 A method of increasing the moisture ratio by blending a large amount of an emulsifier (Patent Document 2) has been widely proposed.
• the present inventors unexpectedly found that a liquid oil for water-in-oil emulsions with a specific constituent fatty acid composition, diglyceride content, and triglyceride content is used.
• a liquid oil for water-in-oil emulsions with a specific constituent fatty acid composition, diglyceride content, and triglyceride content is used.
• even water-in-oil emulsions that have a high aqueous phase proportion and do not substantially contain emulsifiers other than water-soluble dietary fiber and lecithin have a syneresis-inhibiting effect and have the required hardness.
• the inventors have discovered that the above-mentioned problems can be solved by obtaining a water-in-oil emulsion, and have completed the present invention.
• the present invention includes the following inventions.
• a liquid fat and oil for water-in-oil emulsions that satisfies all of (A) to (D).
• A) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10 to 45% by weight.
• B) The total content of oleic acid and linoleic acid in the constituent fatty acid composition is 55 to 80% by weight.
• (C) Diglyceride content is 8% by weight or more
• (D) SU2 type triglyceride content is 30 to 70% by weight
• S represents a saturated fatty acid with 16 to 22 carbon atoms
• U represents an unsaturated fatty acid with 18 carbon atoms
• SU2 type triglyceride is a triglyceride in which one molecule of S and two molecules of U are bonded.
• Substantially does not contain any emulsifiers other than water-soluble dietary fiber and lecithin, and contains at least the liquid oil for water-in-oil emulsions of (1), and the proportion of the aqueous phase is 25 to 70% by weight. , water-in-oil emulsion.
• a water-in-oil emulsion according to (2) which contains 5 to 50% by weight of liquid oil for the water-in-oil emulsion, and in which the oil phase satisfies all of the following (a) to (c).
• a water-in-oil emulsion characterized by: (a) The solid fat content generated by holding at 0°C for 5 minutes after complete dissolution is 15-40%. (b) The solid fat content produced by holding at 5°C for 7 days after complete dissolution is 25-55%.
• a water-in-oil emulsion according to (3) which contains 5 to 50% by weight of liquid oil for the water-in-oil emulsion, and in which the oil phase satisfies all of the following (a) to (c).
• a water-in-oil emulsion characterized by: (a) The solid fat content generated by holding at 0°C for 5 minutes after complete dissolution is 15-40%. (b) The solid fat content produced by holding at 5°C for 7 days after complete dissolution is 25-55%.
• a water-in-oil emulsion according to (4) which contains 5 to 50% by weight of liquid fat for the water-in-oil emulsion, and in which the oil phase satisfies all of the following (a) to (c).
• a water-in-oil emulsion characterized by: (a) The solid fat content generated by holding at 0°C for 5 minutes after complete dissolution is 15-40%. (b) The solid fat content produced by holding at 5°C for 7 days after complete dissolution is 25-55%.
• the water-in-oil emulsion according to (7) characterized in that the water-in-oil emulsion of (7) contains 60% by weight or less of an oil or fat containing 20% by weight or more of fatty acids having 14 or less carbon atoms in the constituent fatty acid composition.
• the water-in-oil emulsion according to (5) which contains 8% by weight or less of fats and oils containing 90% by weight or more of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition.
• a water-in-oil emulsion (6) characterized in that it contains 8% by weight or less of an oil or fat containing 90% by weight or more of a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acid composition.
• the water-in-oil emulsion according to (7) characterized in that the water-in-oil emulsion of (7) contains 8% by weight or less of an oil or fat containing 90% by weight or more of a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acid composition.
• the water-in-oil emulsion according to (8) characterized in that it contains 8% by weight or less of an oil or fat containing 90% by weight or more of a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acid composition.
• the liquid oil for water-in-oil emulsion of (1) which is a low melting point portion obtained by fractionating transesterified oil obtained by random transesterification.
• (C) Diglyceride content is 8% by weight or more
• (D) SU2 type triglyceride content is 30 to 70% by weight
• S represents a saturated fatty acid with 16 to 22 carbon atoms
• U represents an unsaturated fatty acid with 18 carbon atoms
• SU2 type triglyceride is a triglyceride in which one molecule of S and two molecules of U are bonded.
• (20) The method of (19), wherein the proportion of the aqueous phase in the water-in-oil emulsion is 25 to 70% by weight.
• (21) The method of (19), wherein the proportion of the aqueous phase in the water-in-oil emulsion is 30 to 60% by weight.
• the present invention includes the following inventions.
• (A) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10 to 45% by weight.
• the total content of oleic acid and linoleic acid in the constituent fatty acid composition is 55 to 80% by weight.
• C Diglyceride content is 8% by weight or more
• D SU2 type triglyceride content is 30 to 70% by weight
• S represents a saturated fatty acid with 16 to 22 carbon atoms
• U represents an unsaturated fatty acid with 18 carbon atoms
• SU2 type triglyceride is a triglyceride in which one molecule of S and two molecules of U are bonded.
• the solid fat content generated by holding at 0°C for 5 minutes after complete dissolution is 15-40%.
• the solid fat content produced by holding at 5°C for 7 days after complete dissolution is 25-55%.
• (c) (b)/(a) ratio is 0.9 to 1.4
• the water-in-oil emulsion according to (2) characterized in that it contains 70% by weight or less of fats and oils containing 20% by weight or more of fatty acids having 14 or less carbon atoms in the constituent fatty acid composition.
• the water-in-oil emulsion according to (2) or (3) characterized in that it contains 8% by weight or less of an oil or fat containing 90% by weight or more of a saturated fatty acid having 16 or more carbon atoms in its constituent fatty acid composition.
• the liquid oil for water-in-oil emulsion of (1) which is shea olein.
• the liquid oil for water-in-oil emulsion of (1) which is a low melting point portion obtained by fractionating transesterified oil obtained by random transesterification.
• an oil with a high aqueous phase ratio that has both the syneresis suppressing effect and the required hardness is produced. It becomes possible to provide a water-in-water type emulsion.
• the liquid oils and fats for the water-in-oil emulsion of the present invention and the oils and fats that can be used in the oil phase contained in the water-in-oil emulsion include high erucine rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, Plants such as peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium chain triglycerides (MCT), shea butter, monkey butter, etc. Examples include animal fats and oils such as milk fat, milk fat, beef tallow, lard, fish oil, and whale oil. In the present invention, it is also possible to use one or more fats and oils selected from these that have been subjected to one or more processes selected from fractionation, curing, and transesterification.
• the liquid fat for water-in-oil emulsion of the present invention preferably has a solid fat content of 7% or less at 25°C. More preferably, the solid fat content at 25°C is 3% or less.
• the total content of palmitic acid and stearic acid in the constituent fatty acid composition must be 10 to 45% by weight, preferably 15 to 43% by weight.
• the content is more preferably 20 to 40% by weight. If the total content of palmitic acid and stearic acid exceeds 45% by weight, the oil phase will become too hard and strong, and the water-in-oil emulsion may become susceptible to water separation. On the other hand, if it is less than 10% by weight, the hardness may be insufficient.
• the total content of oleic acid and linoleic acid in the constituent fatty acid composition must be 55 to 80% by weight, preferably 57 to 78% by weight. The content is more preferably 59 to 75% by weight. If the total content of oleic acid and linoleic acid exceeds 80% by weight, the liquid oil component will be too large and the water-in-oil emulsion may not be able to maintain its shape. On the other hand, if it is less than 55% by weight, the oil phase will become too hard and strong, and the water-in-oil emulsion may become susceptible to water separation.
• the total content of saturated fatty acids in the constituent fatty acid composition is preferably 15 to 50% by weight, more preferably 18 to 45% by weight, and Preferably it is 20 to 40% by weight. If the total content of saturated fatty acids exceeds 50% by weight, the oil phase will become too hard and strong, and the water-in-oil emulsion may become susceptible to water separation. On the other hand, if it is less than 15% by weight, the hardness may be insufficient.
• the total content of trans fatty acids in the constituent fatty acid composition is preferably 2% by weight or less, more preferably 1.5% by weight or less, and Preferably it is 1% by weight or less.
• the liquid oil for water-in-oil emulsions of the present invention must have a diglyceride content of 8% by weight or more, preferably 8 to 25% by weight, more preferably 9 to 22% by weight, even more preferably is 9.5 to 20% by weight.
• a diglyceride content 8% by weight or more, preferably 8 to 25% by weight, more preferably 9 to 22% by weight, even more preferably is 9.5 to 20% by weight.
• the liquid oil for water-in-oil emulsion of the present invention must have an SU2 type triglyceride content of 30 to 70% by weight, preferably 30 to 65% by weight, more preferably 30 to 60% by weight. . If the content of SU2 type triglyceride exceeds 70% by weight, plasticity may deteriorate. On the other hand, if it is less than 30% by weight, the hardness may be insufficient.
• S represents a saturated fatty acid having 16 to 22 carbon atoms
• U represents an unsaturated fatty acid having 18 carbon atoms
• SU2 type triglyceride represents a triglyceride in which one molecule of S and two molecules of U are bonded.
• the liquid oil for water-in-oil emulsion of the present invention preferably contains PO2 triglycerides in an amount of 2 to 30% by weight, more preferably 2.5 to 28% by weight, and even more preferably 3 to 26% by weight. . If the content of PO2 type triglyceride exceeds 30% by weight, plasticity may deteriorate. On the other hand, if it is less than 2% by weight, the hardness may be insufficient.
• the liquid oil for water-in-oil emulsions of the present invention preferably contains less than 50% by weight of StO2 triglycerides, more preferably from 2 to 48% by weight, even more preferably from 3 to 45% by weight, most preferably. is 4 to 42% by weight. If the content of StO2 type triglyceride exceeds 50% by weight, plasticity may deteriorate.
• the liquid oil for water-in-oil emulsions of the present invention preferably contains less than 10% by weight of BO2 triglycerides, more preferably less than 5% by weight, even more preferably less than 2% by weight, and most preferably 0.5% by weight. less than % by weight. If the content of BO2 type triglyceride exceeds 10% by weight, plasticity may deteriorate.
• the liquid oil for water-in-oil emulsion of the present invention preferably has a total content of S2U type triglyceride and SSS type triglyceride of 5 to 35% by weight, more preferably 7 to 30% by weight, even more preferably It is 10 to 25% by weight.
• S2U type triglyceride and SSS type triglyceride exceeds 35% by weight, the oil phase becomes too hard and strong, so that the water-in-oil emulsion may easily separate water.
• the hardness may be insufficient.
• S indicates a saturated fatty acid with 16 to 22 carbon atoms
• U indicates an unsaturated fatty acid with 18 carbon atoms
• S2U type triglyceride is a triglyceride in which two molecules of S and one molecule of U are bonded
• SSS type triglyceride is a triglyceride with two molecules of S and one molecule of U bonded. This shows a triglyceride in which three molecules of S are bonded.
• the liquid fat for the water-in-oil emulsion of the present invention is a liquid part (shea olein) obtained by fractionating shea butter, or a low melting point part obtained by fractionating transesterified oil obtained by random transesterification. is preferred. More preferably, it is obtained by fractionating the liquid part (shea olein) obtained by fractionating shea butter, or the transesterified oil obtained by random transesterification by mixing only fat raw materials with a lauric acid content of 2% by weight or less. It is a low melting point part.
• the oil phase contained in the water-in-oil emulsion of the present invention includes, in addition to the liquid fats and oils for water-in-oil emulsions described above and the fats and oils described below, pigments, antioxidants, fragrances, etc. as necessary. It can be prepared by adding and dissolving/dispersing oil-soluble components.
• water-soluble dietary fiber refers to water-soluble indigestible carbohydrates that are contained in food and are difficult to digest and absorb in the human digestive system.
• indigestible polysaccharides such as inulin, resistant dextrin, polydextrose, agar, sodium alginate, gum arabic, beet fiber, xanthan gum, guar gum, enzymatic decomposition product of guar gum, resistant starch, pullulan, etc.
• oligosaccharides such as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, and gentiooligosaccharides.
• Substantially not containing water-soluble dietary fiber means that the content of water-soluble dietary fiber in the water-in-oil emulsion must be 0.05% by weight or less, preferably 0.01% by weight or less. , more preferably 0.001% by weight or less. Most preferably, it does not contain water-soluble dietary fiber.
• the water-in-oil emulsion of the present invention does not substantially contain any emulsifier other than lecithin.
• emulsifiers other than lecithin include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, and polysorbates.
• Substantially not containing emulsifiers other than lecithin means that the content of emulsifiers other than lecithin in the water-in-oil emulsion must be 0.01% by weight or less, preferably 0.005% by weight or less. , more preferably 0.001% by weight or less. Most preferably, it does not contain any emulsifier other than lecithin.
• the water-in-oil emulsion of the present invention can contain water-soluble milk components, soybeans, almonds, cocoa, oats, etc.
• water-soluble milk components soybeans, almonds, cocoa, oats, etc.
• flavor materials such as aqueous solutions and powders containing ingredients derived from these ingredients
• salt, powdered milk, water-insoluble dietary fiber, sugars, thickeners, inorganic salts, preservatives, shelf life enhancers, flavoring agents, and fragrances as necessary. It can be prepared by adding, dissolving/dispersing commonly used raw materials such as pigments and pigments.
• the water phase contained in the water-in-oil emulsion of the present invention is preferably 25 to 70% by weight, more preferably 30 to 60% by weight, even more preferably 35 to 70% by weight, based on the entire water-in-oil emulsion. It is 55% by weight. If the ratio of the aqueous phase to the entire water-in-oil emulsion exceeds 70% by weight, the emulsification of the water-in-oil emulsion may become unstable and water separation may occur. On the other hand, if it is less than 25% by weight, it conflicts with the object of the present invention.
• the method for producing the water-in-oil emulsion of the present invention is not particularly limited, but may be carried out by pre-emulsifying the oil phase and the aqueous phase in a conventional manner, followed by rapid cooling and kneading in a perfector, votator, combinator, etc. can be manufactured.
• the proportion of the liquid oil for water-in-oil emulsion in the water-in-oil emulsion of the present invention is preferably 5 to 50% by weight, more preferably 7 to 45% by weight, and most preferably 9 to 40% by weight. Weight%. If the proportion of the liquid oil for water-in-oil emulsion in the water-in-oil emulsion exceeds 50% by weight, the desired hardness may not be obtained. On the other hand, if it is less than 5% by weight, the oil phase becomes too hard and strong, and the water-in-oil emulsion may easily separate water.
• the solid fat content of the oil phase of the water-in-oil emulsion of the present invention which is produced by holding at 0°C for 5 minutes after complete dissolution, is preferably 15 to 40%, more preferably 17 to 37%, More preferably, it is 20 to 35%. If the solid fat content generated by holding at 0° C. for 5 minutes after complete dissolution exceeds 40%, the oil phase becomes too hard and strong, and the water-in-oil emulsion may easily separate water. On the other hand, if it is less than 15%, the hardness may be insufficient.
• the solid fat content of the oil phase of the water-in-oil emulsion of the present invention which is produced by holding at 5°C for 7 days after complete dissolution, is preferably 25 to 55%, more preferably 25 to 52%, More preferably, it is 25 to 50%. If the solid fat content produced by holding at 5° C. for 7 days after complete dissolution exceeds 55%, the oil phase becomes too hard and strong, and the water-in-oil emulsion may easily separate water. On the other hand, if it is less than 25%, the hardness may be insufficient.
• the ratio is preferably 0.9 to 1.4, more preferably 1 to 1.37, even more preferably 1 to 1.35. If the ratio of the solid fat content produced by holding at 5 °C for 7 days after complete dissolution to the solid fat content produced by holding at 0 °C for 5 minutes after complete dissolution exceeds 1.4, the oil phase becomes hard. Because it becomes too strong, the water-in-oil emulsion may become susceptible to water separation. On the other hand, if it is less than 0.9, the hardness may be insufficient.
• fats and oils containing 20% by weight or more of fatty acids having 14 or less carbon atoms in the constituent fatty acid composition can be used.
• the proportion of the oil or fat in the entire water-in-oil emulsion is 70% by weight. The amount is preferably below, more preferably 20 to 65% by weight, still more preferably 40 to 60% by weight.
• the blending ratio of the oil/fat in the entire water-in-oil emulsion exceeds 70% by weight, the amount of liquid fat/oil for the water-in-oil emulsion will not be sufficient and the oil phase will become too hard and strong. Water-type emulsions may become easily separated by water.
• fats and oils containing 90% by weight or more of saturated fatty acids having 16 or more carbon atoms in the constituent fatty acid composition can be used.
• the proportion of the oil or fat in the entire water-in-oil emulsion is 8% by weight. % or less, more preferably 5% by weight, still more preferably 3% by weight.
• the hardness of the water-in-oil emulsion of the present invention at 5° C. is preferably 200 to 1500 gf, more preferably 300 to 1200 gf, even more preferably 300 to 900 gf. If the hardness of the water-in-oil emulsion at 5° C. exceeds 1500 gf, it may be difficult to apply it uniformly or to knead it into dough. On the other hand, if the hardness of the water-in-oil emulsion at 5° C. is less than 200 gf, moldability and shape retention may be impaired.
• Liquid fat 1 20% by weight of shea butter and 80% by weight of acetone were mixed, a gum substance was precipitated while stirring at 27.5°C for 30 minutes, and the mixture was then allowed to stand and the precipitated gum substance was filtered to obtain degummed shea fat. .
• degummed shea fat and acetone were mixed to a concentration of 18.5% by weight and 81.5% by weight, respectively, and the temperature was gradually lowered with weak stirring, and after reaching 2.5°C, the temperature was kept at a constant temperature for about 30 minutes.
• the resulting mixture was filtered to obtain a liquid portion (shea olein) and a solid portion (shea stearin).
• the shea olein in the liquid portion (fractionated low melting point portion) was decolorized and deodorized by a conventional method to obtain Liquid Fat 1.
• the solid fat content of liquid fat 1 at 25°C was 0.5%.
• Liquid fat 3 The palm mid fraction (PMF) was fractionated with acetone, and the obtained low melting point part was decolorized and deodorized by a conventional method, and this was used as liquid fat 3.
• the solid fat content of liquid fat 3 at 25°C was 1.3%.
• Liquid fat 4 High oleic sunflower oil and stearic acid were transesterified using a lipase with specificity for the 1 and 3 positions, and the low melting point obtained by fractionation with hexane was decolorized and deodorized by a standard method, and this was used as liquid fat 4. .
• Liquid fat 5 High oleic sunflower oil and behenic acid were transesterified using a lipase with specificity for 1 and 3 positions, and the low melting point obtained by fractionation with hexane was decolorized and deodorized by a standard method, and this was used as liquid fat 5. .
• liquid fat 6-9 (Liquid fat 6-9)
• liquid oil 6 is refined rapeseed oil (manufactured by Fuji Oil Co., Ltd.)
• liquid oil 7 is edible rice bran oil (manufactured by Fuji Oil Co., Ltd.)
• liquid oil 8 is refined high-oleic sunflower oil (non-purified). Palm super olein (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 67 was used as the liquid fat 9 (manufactured by Fuji Oil Co., Ltd.).
• the solid fat content of liquid fats and oils 6 to 9 at 25°C was all 0.5% or less.
• liquid fats and oils 1 to 9 liquid fats and oils Examples 1 to 10 for water-in-oil emulsions and comparative examples 1 to 5 of liquid fats and oils for water-in-oil emulsions were prepared as shown in Tables 1 and 2.
• fatty acid compositions and triglyceride compositions of Examples 1 to 10 of liquid fats and oils for water-in-oil emulsions and Comparative Examples 1 to 5 of liquid fats and oils for water-in-oil emulsions shown in Tables 1 and 2 are shown in Tables 3 and 4. .
• the structures indicated by the abbreviations of triglyceride compositions are as follows. ⁇ PO2 A triglyceride with one molecule of P and two molecules of O bonded together. ⁇ StO2 A triglyceride in which one molecule of St and two molecules of O are bonded. ⁇ BO2 A triglyceride with one molecule of B and two molecules of O bonded together.
• P palmitic acid
• St stearic acid
• B behenic acid
• O oleic acid
• L linoleic acid
• the measurement sample was molded to have a length of 5 cm x width of 5 cm x height of 5 cm. It was transferred to a temperature-controlled warehouse at 2.5°C and left for 24 to 48 hours. 3. Hardness was measured using a rheometer (RTC-3002D, manufactured by Rheotech Co., Ltd.) with a plunger diameter of 3 mm and a penetration speed of 5 cm/min.
• RTC-3002D manufactured by Rheotech Co., Ltd.
• ⁇ 6 points No water droplets are seen on the cut surface, but water separation occurs when crushed.
• ⁇ 4 points A small amount of water droplets are seen on the cut surface, and when crushed, water separation occurs.
• ⁇ 2 points A large amount of syneresis is observed, so much so that it drips on the cut surface, and when crushed, an even larger amount of syneresis occurs.
• Hardness evaluation criteria Regarding the obtained hardness, a good hardness range was 300 gf to 1200 gf.
• a combinator which is a pilot scale margarine production device, was developed based on the pilot scale water-in-oil emulsion trial production method described below, targeting water-in-oil emulsion Example 3, Comparative Example 1, and Comparative Example 2.
• a combinator was developed based on the pilot scale water-in-oil emulsion trial production method described below, targeting water-in-oil emulsion Example 3, Comparative Example 1, and Comparative Example 2.
• the water phase ratio is high and the content of water-soluble dietary fiber and other than lecithin is Even if the water-in-oil emulsion does not substantially contain an emulsifier, it is possible to obtain a water-in-oil emulsion that has a syneresis-inhibiting effect and has the required hardness.

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