JP7098963B2 - Water-based emulsified fat composition for butter cream - Google Patents

Description

The present invention relates to a water-in-oil emulsified fat composition for butter cream, which is suitably used for filling, topping, and sanding applications, and a butter cream made from the same.

The butter cream is an anhydrous cream or a water-in-oil cream, and is used for filling, toppings, sanding and the like of cookies, biscuits, butter cakes and the like. For example, for sand applications in biscuits, gofuru, etc., anhydrous butter cream produced by mixing and stirring powdered sugar, a taste component, etc. with a shortening-type oil / fat composition as a raw material is used. For filling, toppings, and sanding of breads and cakes, butter cream is used, which is made from a fat and oil composition in the form of shortening or margarine, mixed with syrup, flavoring ingredients, etc. and stirred. There is.

The performance required for the fat and oil composition used in producing these butter creams is that the fat and oil composition is mixed and stirred with a taste component and the like, and the fat and oil composition is whipped to retain its shape. There is a need for plasticity with moderate hardness. In addition, plasticity and whipping in a wide temperature range are required according to the season. Further, the butter cream produced by using the oil / fat composition is required to have a good texture such as mouthfeel and melting in the mouth.
Until now, partially hydrogenated oils (partially hydrogenated oils) of various animal and vegetable fats and oils have been widely used as raw materials for fats and oils compositions that require such performance. These partially hydrogenated oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids, and depending on the crystalline properties of the trans fatty acids, oil and fat compositions for butter cream such as plasticity, whipping property, and good melting in the mouth. The required functions can be obtained.

Trans fatty acids are rarely present in natural fats and oils, and are contained in ruminant-derived fats and oils in an amount of less than 10% by mass. Recent studies have reported that this trans fatty acid increases the LDL / HDL cholesterol ratio in plasma and causes cardiovascular disease. In this way, since excessive intake of trans fatty acids may adversely affect health, it is preferable to reduce the content of trans fatty acids in fats and oils. In Denmark, trans fatty acids in fats and oils have been used for domestic foods since 2004. There is a restriction that the content should be 2% by mass or less. Therefore, one target is that the content of trans fatty acids in the fat composition for butter cream is 2% by mass or less.

As an oil / fat composition to replace the oil / fat composition for butter cream using a partially hydrogenated oil containing trans fatty acids, an oil / fat composition using a lard-based oil / fat (Patent Document 1), a transesterified oil of a palm-based oil / fat and a liquid oil. A fat and oil composition using PMF (medium melting point portion) in combination (Patent Document 2) and a fat and oil composition using a transesterified oil of a fat and oil containing lard-based fat and oil and erucic acid (Patent Document 3) are disclosed.

The fat and oil composition described in Patent Document 1 contains a large amount of saturated fatty acids having 14 or less carbon atoms, that is, lauric fats and oils, in order to obtain whipping property. However, lauric-based fats and oils are easily hydrolyzed and therefore have poor storage stability. Further, there is a problem that sufficient whipping property cannot be obtained as compared with the case where a partially hydrogenated oil containing trans fatty acid is used.
In Patent Document 2, the main component is triacylglycerol (PPO) in which palmitic acid is bound to the 1st, 3rd and 2nd positions of triacylglycerol and oleic acid is bound to the 1st or 3rd position to which palmitic acid is not bound. A fat and oil composition in which PMF is used in combination as a fat and oil containing triacylglycerol (POP) in which palmitic acid is bonded to the 1st and 3rd positions of the ester-exchanged oil and triacylglycerol and oleic acid is bonded to the 2nd position is described. There is. However, when palm-based oils and fats are mainly blended in margarine and shortening, especially when PMF containing a large amount of POP is used, the POP crystallization rate is slow and coarse crystals are likely to be generated, so that grains are generated during storage. Or, it causes a problem that it becomes hard over time.

The fat and oil composition described in Patent Document 3 uses fats and oils obtained by transesterifying lard or fractionated lard with fats and oils containing a large amount of behenic acid. However, although sufficient whipping property was obtained as compared with the partially hydrogenated oil, it was insufficient in melting in the mouth due to the influence of trisaturated triacylglycerols produced by the transesterified oil.

Japanese Unexamined Patent Publication No. 2005-60614 Japanese Unexamined Patent Publication No. 2013-150625 Japanese Unexamined Patent Publication No. 11-289996

As described above, the oil and fat composition for butter cream is required to have good plasticity, whipping property, good melting in the mouth and shape retention when butter cream is produced, and when a partially hydrogenated oil containing trans fatty acid is used, it is required. An oil / fat composition that satisfies all of these physical properties has been realized. However, an oil / fat composition for butter cream showing excellent performance in these physical properties has not yet been provided.
An object of the present invention is to provide an oil / fat composition for butter cream which does not contain trans fatty acids, has good plasticity and whipping property, and has good melting in the mouth and shape retention as a butter cream.

As a result of diligent research to solve the above problems, the present inventor paid attention to the existence of fats and oils containing fatty acids having 22 carbon atoms, and transesterified fats and oils between these fats and oils and lard-based fats and oils, and the melting point of palm oil (the melting point of palm oil). We have found that an oil / fat composition containing both PMF) in a specific amount solves the above-mentioned problems, and have completed the present invention.
That is, the present invention is the following [1] to [4].

[1] For butter cream containing the following fats and oils (A) and fats and oils (B), wherein the fats and oils (A) are 25 to 70% by mass and the fats and oils (B) are 5 to 30% by mass. Water-in-oil emulsified oil / fat composition.
Fats and oils (A): Ester exchange between lard or fractionated lard and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids Fats and oils (B): Medium melting point obtained by separating palm oil [2] Fats and oils (A) The water-in-oil emulsified fat composition for butter cream according to the above [1], wherein the content ratio of the saturated fatty acid having 22 carbon atoms in the constituent fatty acids of the above is 2 to 15% by mass.
[3] The water-in-water emulsified fat composition for butter cream according to the above [1] or [2], which contains 20 to 70% by mass of an edible fat (C) that is substantially free of trans fatty acids and lauric acid. ..
[4] A butter cream containing 30 to 90% by mass of the water-in-water emulsified oil / fat composition for butter cream according to any one of the above [1] to [3].

According to the present invention, although the oil and fat composition has a low content of trans fatty acids, it has excellent plasticity and whipping property, does not cause poor condition during storage, and has good melting in the mouth of the produced butter cream. It is possible to provide a water-in-oil emulsified fat / oil having a shape-retaining property.
Since the water-in-oil emulsified fat for butter cream of the present invention has the above-mentioned excellent properties, various variations of the water-in-water emulsified fat for butter cream can be produced alone or with the addition of other fats and oils. Rich in versatility.

The water-in-water emulsified fat for butter cream of the present invention contains the following fats and oils (A) and fats and oils (B).
Fats and oils (A): Transesterification of lard or fractionated lard and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids Fats and oils (B): Medium melting point obtained by separating palm oil

(Fat and oil (A))
The oil (A) used in the present invention is a base oil / fat component of a water-in-oil emulsified oil / fat composition for butter cream, enhances the whipping property of the water-in-oil emulsified oil / fat composition, and is added to the oil / fat (B). It is a component that maintains the function of oil (B) that prevents the generation of grains and hardening over time during storage and improves the melting of the produced butter cream in the mouth.

The fat (A) used in the present invention is a fat or oil obtained by transesterifying lard or fractionated lard with a fat or oil containing a fatty acid having 22 carbon atoms.
The lard used for the transesterification is not particularly limited, and may be obtained from any part of the pig. Further, as the separated lard, various separated oils obtained by fractionating the lard into a crystal portion having a high melting point or a liquid portion having a low melting point can be used. In the present invention, one kind of the above lard may be used, two or more kinds of lard may be used in combination, one kind of fractionated lard may be used, or two or more kinds of lard may be used in combination. Alternatively, one or more of the lards and one or more of the separated lards may be used in combination.

On the other hand, the oil and fat containing a saturated fatty acid having 22 carbon atoms is not particularly limited, but for example, rapeseed oil having a high proportion of unsaturated fatty acid having 22 carbon atoms, sardines, mackerel, saury, herring, etc. Extremely hydrous oils in which fish oils such as anchovies, tuna and bonito are completely hydrogenated can be preferably mentioned. In the present invention, these fats and oils may be used alone or in combination of two or more.
The 22-carbon saturated fatty acid, that is, behenic acid, can be obtained by completely hydrogenating an unsaturated fatty acid having 22 carbon atoms, for example, erucic acid, which is a monovalent unsaturated fatty acid having 22 carbon atoms.

In the present invention, these fats and oils are added to the above-mentioned lard or fractionated lard to carry out a transesterification reaction, which can be carried out according to a conventional method. This transesterification may be either random transesterification or position-specific transesterification. Either a method using an alkaline catalyst such as sodium methylate or a method using an enzyme catalyst such as a lipase preparation may be used as the catalyst. It is advantageous to appropriately select the amount of fats and oils to be used so that the melting point of the fats and oils obtained by transesterification is in the range of 30 to 50 ° C. In this way, transesterified fats and oils that are substantially free of trans fatty acids are obtained. In the present invention, the transesterified fat and oil is particularly excellent in that the content ratio of the saturated fatty acid having 22 carbon atoms in the constituent fatty acids is preferably 2 to 15% by mass, more preferably 4 to 10% by mass. Has a function. Therefore, an oil or fat containing a saturated fatty acid having 22 carbon atoms as a constituent fatty acid may be used for ester exchange so that the content of the saturated fatty acid is within the above range. When the content of the saturated fatty acid having 22 carbon atoms in the transesterified fat and oil is within this range, the effect of improving the quality is sufficiently exhibited, and the margarine and shortening using the fat and oil can be well melted in the mouth.

(Fat and oil (B))
The fat (B) used in the present invention is a component that improves the melting of the butter cream of the present invention in the mouth without losing the whipping property and plasticity even when added to the fat (A).
The fat (B) used in the invention is a mid-melting point portion (palm mid-fraction, hereinafter referred to as PMF) obtained by separating palm oil. Typical examples of PMF include soft palm mid-fraction (hereinafter referred to as soft PMF) and hard palm mid-fraction (hereinafter referred to as hard PMF).
The soft PMF is a hard portion obtained by further separating a soft portion (sometimes called palm olein) obtained by separately treating palm oil, and has an iodine value of about 40 to 50.
The hard PMF is a hard portion obtained by separating the soft PMF and has an iodine value of about 30 to 40.
Further, in the water-in-oil emulsified oil / fat composition of the present invention, PMF to which a slight hydrogenation that lowers the iodine value by about 0.5 to 6 to the extent that trans fatty acids are not excessively produced can also be preferably used. From the viewpoint of not using partially hydrogenated oil, it is preferable to use PMF to which hydrogenation is not applied.

(Water-based emulsified oil / fat composition for butter cream)
The present invention is a water-in-oil emulsified oil / fat composition containing at least the oil / fat (A) and the oil / fat (B) described above. However, from a practical point of view, the fat (A) is contained in an amount of 25 to 70% by mass, preferably 30 to 50% by mass, more preferably 35 to 45% by mass, and the fat (B) is contained in an amount of 5 to 30% by mass, preferably 5 to 30% by mass. It is preferably contained in an amount of 10 to 20% by mass. If the amount of fat (A) is too large, melting in the mouth worsens, and if it is too small, sufficient whipping property cannot be maintained. Further, if the amount of fat (B) is too large, grain generation and hardening over time cannot be suppressed, and the shape retention property is deteriorated. On the other hand, if the amount of fat (B) is too small, good melting in the mouth cannot be exhibited.
The content of the fat (A) and the fat (B) is a value calculated from a value obtained by removing the contents of water and an emulsifier from the water-in-oil emulsified fat composition.

(Edible oils and fats (C) that are substantially free of trans fatty acids and lauric acid)
The present invention is a water-in-oil emulsified oil / fat composition containing the above-mentioned oil / fat (A) and the oil / fat (B) in at least the above-mentioned blending amount. That is, it may be composed of only these two kinds of fats and oils, or it may be a mixture of the fats and oils and other edible fats and oils (C) which are substantially free of trans fatty acids and lauric acid. Usually, when producing a water-in-oil emulsified oil / fat composition such as margarine, the above mixture may be used. Here, as the edible oil (C) substantially free of trans fatty acid and lauric acid, natural animal and vegetable oils and fats excluding laurin-based oils and fats, for example, palm oil, palm stea, beef oil, lard and these which are solid at room temperature. Sorted oils and fats, soybean oil, rapeseed oil, rice bran oil, corn oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cottonseed oil, fish oil, etc. Examples include oils and fats completely watered with animal and vegetable oils and fats. These edible fats and oils (C) substantially free of trans fatty acids and lauric acid may be used alone or in combination of two or more.
The term "substantially free of trans fatty acids" means that the amount of trans fatty acids in fats and oils is 2% by mass or less, preferably 1% by mass or less, and more preferably 0.5% by mass or less.
The term "substantially free of lauric acid" means that the amount of lauric acid in the fat and oil is 2% by mass or less, preferably 1% by mass or less, and more preferably 0.5% by mass or less.

These edible fats and oils (C) substantially free of trans fatty acids and lauric acid are used as the total of fats and oils substantially free of trans fatty acids and lauric acid in the water-in-water emulsified fat and oil composition for butter cream. Alternatively, the total content of the fat and oil that does not substantially contain trans fatty acid and the fat and oil that does not contain lauric acid is preferably 20 to 70% by mass, more preferably 35 to 65% by mass, still more preferably 40 to 60% by mass. Within this range, the effect of using the fat (A) and the fat (B) in combination is not impaired.
The content of the edible oil / fat (C) substantially free of trans fatty acid and lauric acid is a value calculated from a value obtained by removing the content of water and an emulsifier from the water-in-oil emulsified oil / fat composition.

It is preferable that the water-in-oil emulsified oil / fat composition for butter cream of the present invention is substantially free of trans fatty acids and lauric acid.
The term "substantially free of trans fatty acids" means that the amount of trans fatty acids in the oil / fat composition is 2% by mass or less, preferably 1% by mass or less, and more preferably 0.5% by mass or less.
The term "substantially free of lauric acid" means that the amount of lauric acid in the oil / fat composition is 2% by mass or less, preferably 1% by mass or less, and more preferably 0.5% by mass or less.

Further, when the water-in-oil emulsified fat / oil composition is produced using the plastic fat / fat of the present invention, if desired, other raw materials generally used for edible fat / fat products such as glycerin fatty acid ester and propylene are used. Glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, emulsifiers such as phospholipids, tocopherols, L-ascorbic acid palmitate, antioxidants such as tea extracts, colorants such as carotene, defatted milk powder, creams, etc. Milk components, salt, acidulants, seasonings, fragrances, emulsion stabilizers such as polymerized phosphates, thickening stabilizers and the like can be appropriately used.

When the water-in-oil emulsified oil / fat composition of the present invention is produced, the production method is not particularly limited, and a conventionally known method can be used. For example, it can be manufactured by the following manufacturing method.
In the case of an oil / fat composition in the form of margarine, first, the oil / fat component to be a continuous phase is heated and dissolved, and various emulsifiers are dissolved or dispersed therein. It can be obtained by adding water to this, quenching and kneading it with a votter, a combinator, a perfector, or the like, and further aging (tempering) in some cases. The aging temperature at this time can be appropriately selected depending on the composition of the fat and oil, the melting point of each crystal polymorph of the main solid fat and oil of the mixed fat and oil, simply the melting point of the mixed fat and oil, SFC / SFI and the like. The content of the aqueous phase is preferably 10 to 15 parts by mass in 100 parts by mass of the oil / fat composition in the form of margarine. Further, tocopherols, fragrances, coloring agents and other oil-soluble additives should be added to the oil phase, and salt, powdered milk, concentrated milk, fragrances, taste components and other water-soluble additives should be added to the aqueous phase. Can be done.

Examples of the emulsifier added when producing the water-in-oil emulsified oil / fat composition include emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and phospholipid. These emulsifiers can be used alone or in combination of two or more.

(Butter cream)
A butter cream can be produced by adding a water-soluble component, a taste component, or the like to the water-in-oil emulsified oil / fat composition for butter cream of the present invention and foaming the component.
Examples of water-soluble components and taste components include crystalline sugars such as sugar, liquid sugars such as syrup and water candy, dairy products such as milk powder and condensed milk, eggs such as powdered egg yolk, and cocoa such as cocoa powder. Products, fruit jams, fruit juices, cheeses, nuts such as peanut paste, and the like can be mentioned, but are not particularly limited.

The butter cream is not particularly limited as long as it is a stirring / mixing device, and for example, a vertical mixer, a continuous whipping machine, or the like can be used.

Further, in the case of producing butter cream, it is preferable that the fat composition for butter cream of the present invention, which is a raw material, is contained in an amount of 30 to 90 parts by mass in 100 parts by mass of butter cream. If it is less than 30 parts by mass, the emulsified state of the butter cream may be reversed or the shape retention of the butter cream may be deteriorated. On the other hand, if it is more than 90 parts by mass, the butter cream becomes oily and the flavor tends to deteriorate.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Manufacturing of fats and oils (A)]
In the present invention, as the fats and oils (A), the following production examples A-1 to A-4 and a-1 to a-4 are prepared by a chemical transesterification method using sodium methylate to prepare a mixed fat and oil having the following composition. did.
Production Example A-1
Lard; 95 parts by mass Hyelsin rapeseed extremely hydrogenated oil; 5 parts by mass Production example A-2
Lard; 90 parts by mass High Elsin Rapeseed Extremely Hardened Oil; 10 parts by mass Production Example A-3
Lard fractionated oil low melting point fraction; 80 parts by mass Hyelsin rapeseed extremely hydrogenated oil; 20 parts by mass Production Example A-4
Lard fractionated oil low melting point fraction; 70 parts by mass Hyelsin rapeseed extremely hydrogenated oil; 30 parts by mass Production example a-1
Lard; 95 parts by mass Hyelsin rapeseed extremely hydrogenated oil; 5 parts by mass However, transesterification has not been carried out Production example a-2
Lard; 95 parts by mass Rapeseed extremely hydrogenated oil; 5 parts by mass Production example a-3
Lard; 100 parts by mass Production example a-4
Palm olein; 100 parts by mass

As a result of analyzing the fatty acid compositions of Production Examples A-1 to A-4 and a-1 to a-4 by the standard fat analysis method 2.4.2.1-1996, saturated fatty acids having 22 carbon atoms. A-1 and a-1 contain 2.4% by mass, A-2 contains 4.8% by mass, A-3 contains 9.6% by mass, A-4 contains 14.4% by mass, and a-2. The content of ~ a-4 was less than 1% by mass.

[Preparation of fats and oils (B) and analogs]
In the present invention, the following B-1 and B-2 were used as the fat (B), and the analog b-1 was used as the fat (B).
Production Example B-1
Soft PMF (iodine value 45)
Production example B-2
Hard PMF (iodine value 35)
Production example b-1
Palm olein (iodine value 56)

(Examples 1 to 23, Comparative Examples 1 to 15)
Tables 1 to 4 show the compositions of the components used in Examples and Comparative Examples. An emulsifier was dissolved in the mixed fat and oil, water was added, emulsified at 60 ° C., and then rapidly cooled and kneaded to obtain a water-in-oil emulsified fat and oil composition. Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5 and 9 to 15 have a temperature of 20 ° C., and Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 have a temperature of 25 ° C. Then, after storing for 24 hours and then storing at 7 ° C. for 24 hours, the following performance evaluation was carried out.

Performance evaluation was carried out as follows.
(Grain suppression)
On the 30th day of storage of the produced water-in-oil emulsified oil / fat composition at 7 ° C., Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5, 9 to 15 were placed in a constant temperature bath at 20 ° C. In Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8, the temperature was adjusted in a constant temperature bath at 25 ° C. for 5 hours, and then 5 g was sampled from the vicinity of the surface and the inside of the oil and fat composition, and the oil and fat composition under sampling was sampled. The object was thinly spread with a stainless steel spatula, the occurrence of grain was visually confirmed, and the evaluation was made in the following three stages.
◎: No grain generated ○: The number of small grains is less than 10 ×: There are 10 or more small grains or large grains

(Suppression of hardening over time)
The produced water-in-oil emulsified oil / fat composition was filled in a container for hardness measurement, and Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5, 9 to 15 were at 20 ° C., and Example 9 was used. -10, 17-19, 22-23 and Comparative Examples 6-8 were stored at 25 ° C. for 24 hours and further at 7 ° C. for 24 hours, and then Examples 1-8, 11-16, 20-21 and Comparative Examples 1-. 5 and 9 to 15 are immersed in a constant temperature water bath at 10 ° C., and Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 are immersed in a constant temperature water bath at 15 ° C. for 24 hours. ) The hardness of margarine was measured by (manufactured by Sun Scientific) (hardness 1). Similarly, Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5, 9 to 15 are at 20 ° C., and Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 are at 20 ° C. After storing at 25 ° C. for 24 hours, it is stored at 7 ° C. for 20 days, and Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5, 9 to 15 are placed in a constant temperature water bath at 10 ° C. Examples 9 to 10, 17 to 19, 22 to 23 and Comparative Examples 6 to 8 were immersed in a constant temperature water bath at 15 ° C. for 24 hours, and the hardness was measured in the same manner (hardness 2).
The evaluation was made in the following three stages according to the numerical values indicated by (hardness 2) / (hardness 1).
⊚: less than 1.5 ○: 1.5 or more and less than 2.0 ×: 2.0 or more

(Whipped)
The produced water-in-oil emulsified oil / fat composition was used at 15 ° C. for Examples 1 to 8, 11 to 16, 20 to 21 and Comparative Examples 1 to 5, 9 to 15, and Examples 9 to 10, 17 to 19, 22 to 22. In 23 and Comparative Examples 6 to 8, after the temperature is adjusted to 20 ° C., 500 g is weighed and stirred at a low speed for 30 seconds and at a medium speed for 1 minute with a hovert mixer equipped with a flat beater. Add 750 g of sorbitol and stir at low speed for 30 seconds and medium speed for 1 minute. Add 300 g of water and stir at low speed for 30 seconds. Further, the mixture is stirred at a medium speed, and the stirring is stopped when it can be visually confirmed that the water has been absorbed by the whipped cream.
The evaluation was made in the following three stages according to the numerical values indicated by (constant volume weight after temperature control) / (constant volume weight after water absorption).
⊚: less than 0.9 ○: 0.9 or more and less than 1.0 ×: 1.0 or more

(Retainability)
Similar to the evaluation of whipping property, the whipped cream absorbed in water was placed in a piping bag, injected in a flower shape, and stored at 25 ° C. for 24 hours, and the appearance was evaluated in the following three stages.
◎: The surface is glossy and the edges are sharp and in good condition. ○: Good condition ×: There are some problems such as shape loss, edge disappearance, and water separation.

(Melting in the mouth)
Similar to the evaluation of whipping property, the whipped cream that had absorbed water was eaten, and its melting in the mouth was evaluated according to the following evaluation criteria.
◎: Best ○: Good ×: Bad

Examples 1 to 19 gave good results in all the evaluation items of grain suppressing effect, hardening suppressing effect over time, whipping property, shape retention property, and melting in the mouth, and were excellent as a water-in-water emulsified fat composition for butter cream. It became clear that it has a function.
Examples 3 to 7 containing 35 to 55% by mass of A-1 corresponding to the fat (A) used in the present invention and 10 to 20% by mass of B-1 corresponding to the fat (B) used in the present invention. And 14 and 15 showed particularly excellent evaluation results.

In Comparative Examples 1 and 2, since the amount of fat (A) was small, the effect of suppressing hardening over time and the effect of suppressing grain generation were not observed, and the whipping property was not exhibited. On the other hand, in Comparative Examples 5 to 6, good melting in the mouth could not be obtained because the amount of fat (A) was too large.
In Comparative Examples 3 and 4, since the amount of PMF which is oil (B) is small, the melting in the mouth is not sufficient, while in Comparative Examples 7 to 8, the degree of hardening over time and the generation of grains is severe, especially in Comparative Example 7. The shape retention was also insufficient.

In Example 20, hard PMF B-2 is used as the fat and oil corresponding to the fat and oil (B) used in the present invention, and in Examples 21 to 23, the fat and oil used in the present invention having different amounts of saturated fatty acids having 22 carbon atoms (the fats and oils used in the present invention). It is a water-in-oil emulsified oil / fat composition for butter cream using A-2 to A-4 corresponding to A). In each of Examples 20 to 23, good results were obtained in all the evaluation items of grain suppressing effect, hardening suppressing effect over time, whipping property, shape retention property, and melting in the mouth, and the composition of water-in-water emulsified fat and oil for butter cream. It became clear that it has an excellent function as a product.
A-2 corresponding to the fat (A) used in the present invention containing 4 to 10% of saturated fatty acid having 22 carbon atoms is contained in an amount of 35 to 40% by mass, and B- corresponding to the fat (B) used in the present invention is contained. Examples 20 to 21 containing 10% by mass of 1 showed particularly excellent evaluation results.

Although Comparative Example 9 used an oil / fat containing a saturated fatty acid having 22 carbon atoms, the effect of suppressing hardening over time and the effect of suppressing grain generation were not observed, and the melting in the mouth was not sufficient, probably because the ester was not exchanged.
Since Comparative Examples 10 to 12 do not use fats and oils containing saturated fatty acids having 22 carbon atoms, no effect of suppressing hardening over time, an effect of suppressing grain generation, and good whipping property are observed, and Comparative Example 10 is not sufficiently melted in the mouth. rice field.

In Comparative Examples 13 and 14, although the whipping property was exhibited, the effect of suppressing hardening over time and the effect of suppressing grain generation were not observed because no fat or oil containing a saturated fatty acid having 22 carbon atoms was used.
Since Comparative Example 15 did not use the mid-melting point obtained by separating palm oil, the effect of suppressing hardening over time and the effect of suppressing grain generation were observed, and the whipping property and the shape retention property were exhibited, but sufficient melting in the mouth was observed. I couldn't get it.

(Examples 24-29)
Table 5 shows the composition of the components used in Examples 24 to 29. An emulsifier was dissolved in the mixed fat and oil, water was added, emulsified at 60 ° C., and then rapidly cooled and kneaded to obtain a water-in-oil emulsified fat and oil composition. Examples 24 to 26 were stored at 20 ° C., Examples 27 to 29 were stored at 25 ° C. for 24 hours, and then stored at 7 ° C. for 24 hours, and then the performance was evaluated as follows.

Performance evaluation was carried out as follows.
(Grain suppression)
On the 30th day of storage of the produced water-in-oil emulsified oil / fat composition at 7 ° C., Examples 24-26 were in a 20 ° C. constant temperature bath, and Examples 27-29 were in a 25 ° C. constant temperature bath for 5 hours. 5 g of each of the oil and fat compositions was sampled from the vicinity of the surface and from the inside, and the oil and fat composition under sampling was thinly spread with a stainless spatula, and the generation of grains was visually confirmed and evaluated in the following three stages.
◎: No grain generated ○: The number of small grains is less than 10 ×: There are 10 or more small grains or large grains

(Suppression of hardening over time)
The produced water-in-oil emulsified oil / fat composition was filled in a container for hardness measurement and stored at 25 ° C. for 24 hours and further at 7 ° C. for 24 hours. 27 to 29 were immersed in a constant temperature water bath at 20 ° C. for 24 hours, and the hardness of margarine was measured with a leometer (manufactured by Sun Scientific Co., Ltd.) (hardness 1). Similarly, after storing at 25 ° C. for 24 hours, it is stored at 7 ° C. for 20 days, and Examples 24 to 26 are immersed in a constant temperature water tank at 15 ° C., and Examples 27 to 29 are immersed in a constant temperature water tank at 20 ° C. for 24 hours. And the hardness was measured in the same manner (hardness 2).
The evaluation was made in the following three stages according to the numerical values indicated by (hardness 2) / (hardness 1).
⊚: less than 1.5 ○: 1.5 or more and less than 2.0 ×: 2.0 or more

(Whipped)
After adjusting the temperature of the produced water-in-oil emulsified oil / fat composition to 20 ° C for Examples 24 to 26 and 25 ° C for Examples 27 to 29, weigh 500 g and use a hovert mixer equipped with a flat beater at low speed for 30 seconds. , Stir at medium speed for 2 minutes and 30 seconds. Add 550 g of reduced starch saccharified product and 50 g of jam, and stir at low speed for 30 seconds and at medium speed for 30 seconds. Add 300 g of a 0.4% by mass citric acid aqueous solution, stir at low speed, and stop stirring when it can be visually confirmed that the water has been absorbed by the whipped cream. After stirring at medium speed for another 30 seconds, the constant volume weight was measured.
The evaluation was made in the following three stages according to the numerical values indicated by (constant volume weight after temperature control) / (constant volume weight after water absorption).
⊚: less than 0.9 ○: 0.9 or more and less than 1.0 ×: 1.0 or more

(Retainability)
Similar to the evaluation of whipping property, the whipped cream absorbed in water is placed in a piping bag and ejected in a flower shape. It was evaluated in the following three stages.
◎: The surface is glossy and the edges are sharp and in good condition. ○: Good condition ×: There are some problems such as shape loss, edge disappearance, and water separation.

(Melting in the mouth)
Similar to the evaluation of whipping property, the whipped cream that had absorbed water was eaten, and its melting in the mouth was evaluated according to the following evaluation criteria.
◎: Best ○: Good ×: Bad

In Examples 24 to 29, palm stea was used as the edible oil (C) to increase the hardness of the water-in-oil emulsified oil / fat composition, but good results were obtained in all the evaluation items, and butter. It was clarified that it has an excellent function as a water-in-water emulsified oil / fat composition for cream.

Claims (3)

Contains the following fats and oils (A) , fats and oils (B) , and edible fats and oils (C) that are substantially free of trans fatty acids and lauric acid, and the content of fats and oils (A) is 25 to 70% by mass, fats and oils (B). A water-in-water emulsified oil / fat composition for butter cream having a content of 5 to 20 % by mass and an edible oil / fat (C) of 15 to 55% by mass .
Fats and oils (A): Transesterification of lard or fractionated lard and fats and oils containing saturated fatty acids having 22 carbon atoms as constituent fatty acids Fats and oils (B): Medium melting point obtained by separating palm oil The water-in-oil emulsified fat composition for butter cream according to claim 1, wherein the content ratio of the saturated fatty acid having 22 carbon atoms in the constituent fatty acids of the fat (A) is 2 to 15% by mass. A butter cream containing 30 to 90% by mass of the water-in-oil emulsified oil / fat composition for butter cream according to claim 1 or 2 .