Water-in-oil type emulsion composition

Abstract

To provide a water-in-oil type emulsion composition containing an oil and fat substitute, in which a portion scooped by a spreader etc. has sufficient gloss.SOLUTION: The water-in-oil type emulsion composition comprises: (A1) an oxidized starch in which a raw material starch is a starch with an amylose content of less than 19%; and / or (A2) a hydroxypropylated crosslinked starch in which the raw material starch is the starch with the amylose content of less than 19%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a water-in-oil emulsion composition, a composition for improving the shine of a water-in-oil emulsion composition, and a method for improving the shine of a water-in-oil emulsion composition. [Background technology]

[0002] Known examples of water-in-oil emulsion compositions used in foods include butter, margarine, fat spreads, etc. These foods are often scooped using a spreader or the like and spread on bread or the like before consumption.

[0003] Furthermore, due to the recent trend toward health consciousness, there is an increasing demand for water-in-oil emulsion compositions containing reduced amounts of fats and oils.

[0004] Various water-in-oil emulsion compositions have been disclosed. For example, Patent Document 1 discloses a low-fat spread characterized in that the aqueous phase is formed from at least 6% by weight of one or more proteins derived from milk and 1.3 to 4.0% by weight of modified starch, and the fat phase is formed from 18 to 37% by weight of the total weight of the low-fat spread.

[0005] Furthermore, Patent Document 2 discloses a water-in-oil emulsion composition containing at least one of oxidized starch and hydroxypropyl starch, and gelatin, and having an oil phase of 10 to 40% by weight. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2-5823 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-195427 Summary of the Invention [Problem to be solved by the invention]

[0007] When the water-in-oil emulsion composition is scooped out using a spreader or the like, the glossier the surface of the composition, the more preferable it is in terms of improving the aesthetic appearance of the food product.

[0008] However, it has been found that when ordinary starch or gelatin is added instead of fats and oils to impart body and shape retention to a water-in-oil emulsion composition, the gloss of the portion scooped up with a spreader or the like is reduced.

[0009] Therefore, an object of the present invention is to provide a water-in-oil emulsion composition containing an oil or fat substitute, which has a sufficient luster when scooped up with a spreader or the like. [Means for solving the problem]

[0010] As a result of extensive research, the present inventors have surprisingly found that a water-in-oil emulsion composition containing (A1) an oxidized starch made from a starch having an amylose content of less than 19% as a raw material starch, and / or (A2) a hydroxypropylated cross-linked starch made from a starch having an amylose content of less than 19% as a raw material starch, has a sufficient gloss when scooped up with a spreader or the like, and have completed the present invention.

[0011] Examples of embodiments of the present invention include, but are not limited to, the following. [1] (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch with an amylose content of less than 19% A water-in-oil emulsion composition comprising: [2] The water-in-oil emulsion composition according to [1], wherein the milk protein content is less than 6 parts by mass per 100 parts by mass of the portion excluding lipids. [3] The water-in-oil emulsion composition according to [1] or [2], wherein the gelatin content is less than 1% by mass. [4] The water-in-oil emulsion composition according to any one of [1] to [3], wherein the content of fats and oils is 70% by mass or less. [5] (B) The water-in-oil emulsion composition according to any one of [1] to [4], further comprising at least one selected from the group consisting of a synthetic emulsifier and lecithin. [6] (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch with an amylose content of less than 19% A composition for improving the shine of a water-in-oil emulsion composition, comprising: [7] (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch with an amylose content of less than 19% A method for improving the gloss of a water-in-oil emulsion composition, comprising incorporating the above into the water-in-oil emulsion composition. [Effects of the Invention]

[0012] The water-in-oil emulsion composition of the present invention has a sufficient luster in the area scooped up with a spreader or the like, and is therefore aesthetically pleasing. DETAILED DESCRIPTION OF THE INVENTION

[0013] In this specification, "butter" refers to butter made by kneading fat particles obtained from raw milk, cow's milk, special milk, or raw buffalo milk, in accordance with the "Order Concerning the Compositional Standards of Milk and Dairy Products" (Ministry of Health and Welfare Ordinance No. 52 of 1951) (Milk and Dairy Ordinance), and which has a milk fat content of 80.0% or more and a moisture content of 17.0% or less.

[0014] In this specification, "margarine" refers to a plastic or fluid substance with an oil and fat content of 80% or more, which is made by emulsifying edible oils and fats (limited to those that do not contain milk fat or that do not use milk fat as a main ingredient) with water, etc., and then rapidly cooling and kneading it, or without rapidly cooling and kneading it, in accordance with the "Food Labeling Standards" (Cabinet Office Ordinance No. 10 of 2015) and the "Japanese Agricultural Standards for Margarines" (Ministry of Agriculture, Forestry and Fisheries Notification No. 932 of June 22, 1985).

[0015] In this specification, "fat spread" refers to a water-in-oil emulsified composition having an oil content of 80% or more and not corresponding to butter or margarine, or a water-in-oil emulsified food composition having an oil content of less than 80%.

[0016] In this specification, "raw starch" refers to raw starch, which is the primary raw material for modified starch. Generally, raw starch that can be used includes waxy (waxy) corn starch, waxy rice starch, waxy potato flour, waxy tapioca starch, corn starch, tapioca starch, potato starch, rice starch, soybean starch, sweet potato starch, wheat starch, sago starch, and high-amylose corn starch.

[0017] [Water-in-oil emulsion composition] The water-in-oil emulsion composition of the present invention is characterized by containing (A1) an oxidized starch made from a starch having an amylose content of less than 19% as a raw material, and / or (A2) a hydroxypropylated cross-linked starch made from a starch having an amylose content of less than 19% as a raw material. In this specification, components (A1) and (A2) are collectively referred to as component (A).

[0018] (Component (A)) The component (A1) is not particularly limited as long as it is an oxidized starch made from starch having an amylose content of less than 19% as the raw material starch, and any one of them can be used alone, or two or more of them can be used in combination.

[0019] As used herein, "oxidized starch" refers to a processed starch obtained by reacting starch with an oxidizing agent such as sodium hypochlorite in a standard manner. The oxidizing agent is preferably sodium hypochlorite. Oxidized starch can be obtained, for example, by reacting a starch suspension with sodium hypochlorite at a temperature range where the starch does not gelatinize and under neutral to alkaline conditions (e.g., pH 7 to 12), followed by neutralization, washing with water, and drying. In one embodiment, the oxidized starch is an oxidized starch that has not undergone esterification with acetic anhydride. In one embodiment, the oxidized starch is an acetylated oxidized starch that has been treated with an oxidizing agent such as sodium hypochlorite and then esterified with acetic anhydride.

[0020] The amylose content of the raw starch of component (A1) is less than 19%, and from the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably less than 18%, more preferably less than 17%, even more preferably less than 16%, still more preferably less than 15%, particularly preferably less than 10%, and especially more preferably less than 5%, and may be, for example, less than 3%, less than 2%, or less than 1%.

[0021] In this specification, the amylose content of starch is measured by iodine colorimetry. More specifically, the absorbance at 660 nm of starch samples and standards with amylose contents of 0, 25, 50, 75, and 100% prepared by mixing amylose Type III (derived from potato) and waxy corn starch (amylose content 0%) is measured according to the following procedure. The amylose content of the starch sample is then determined using a calibration curve obtained from the standards. (1) Preliminarily dry the starch in a vacuum dryer for at least 5 hours. (2) Add 1 mL of ethanol to 100 mg of starch, and while shaking, add 10 mL of water and 2 mL of 10% (w / v) aqueous sodium hydroxide solution. (3) Mix well, then place in boiling water for 5 minutes and cool to room temperature. (4) Adjust the volume to 100 mL with water and mix thoroughly. (5) To 1 mL of the solution obtained in (4), add 20 mL of water and 1 drop of 4N HCl and mix well. (6) Add 1 mL of iodine solution (2% (w / v) iodine · 2% (w / v) potassium iodide aqueous solution) to bring the total volume to 100 mL. (7) After leaving it at room temperature for 30 minutes, measure the absorbance at 660 nm.

[0022] The raw starch of component (A1) is, for example, at least one selected from the group consisting of waxy (mochi) starch and tapioca starch, and from the viewpoint of more significantly exhibiting the effects of the present invention, is preferably at least one selected from waxy starches, more preferably at least one selected from the group consisting of waxy cornstarch, waxy potato flour, waxy tapioca starch, and waxy rice starch, for example, waxy cornstarch.

[0023] The oxidized starch of component (A1) may be gelatinized (gelatinized) or non-gelatinized (β-starch), but β-starch is preferred from the viewpoint of more significantly exhibiting the effects of the present invention.

[0024] A more specific example of the component (A1) is Stabilose Y (manufactured by Matsutani Chemical Industry Co., Ltd.).

[0025] The total content of component (A1) in the water-in-oil emulsion composition of the present invention is, from the viewpoint of more significantly exhibiting the effects of the present invention, preferably 1% by mass or more, more preferably 2% by mass or more, even more preferably 5% by mass or more, and particularly preferably 8% by mass or more, based on the total amount of the composition. From the viewpoint of more significantly exhibiting the effects of the present invention, the total content is preferably 14% by mass or less, and can be, for example, 13% by mass or less, 12% by mass or less, or 11% by mass or less.

[0026] The component (A2) is not particularly limited as long as it is a hydroxypropylated crosslinked starch made from starch having an amylose content of less than 19% as the raw material starch, and any one of them can be used alone, or two or more of them can be used in combination.

[0027] In the present specification, the term "hydroxypropylated cross-linked starch" refers to a product obtained by simultaneously or separately carrying out a treatment of etherifying raw starch with propylene oxide and a treatment of cross-linking with a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride, and includes, for example, hydroxypropylated phosphate cross-linked starch.

[0028] The amylose content of the raw starch of component (A2) is less than 19%, and from the viewpoint of more significantly exhibiting the effects of the present invention, it is preferably less than 18%, more preferably less than 17%, even more preferably less than 16%, still more preferably less than 15%, particularly preferably less than 10%, and especially more preferably less than 5%, and may be, for example, less than 3%, less than 2%, or less than 1%.

[0029] The raw starch for component (A2) is, for example, at least one selected from the group consisting of waxy starch and tapioca starch. From the viewpoint of more significantly achieving the effects of the present invention, the raw starch for component (A2) is preferably at least one selected from the group consisting of waxy (waxy) cornstarch, waxy potato flour, waxy tapioca starch, waxy rice starch, and tapioca starch, and examples thereof include waxy cornstarch, tapioca starch, and combinations thereof.

[0030] The hydroxypropylated crosslinked starch of component (A2) may be gelatinized (gelatinized) or non-gelatinized (β-starch), but β-starch is preferred from the viewpoint of more significantly exhibiting the effects of the present invention.

[0031] More specific examples of component (A2) include Matsutani Margaret, Matsutani Yugao, Elian VE540, Gourmet Star 2, Pine Ace 1, Pine Ace 5, Farinex VA70TJ, Farinex VA70WM, Food Starch FWS-500, Food Starch HR-7, Food Starch TB, Rare Tap ST, Matsutani Morning Glory, Matsutani Hamayuri, Matsutani Yuri 8, Matsutani Acacia, and Matsutani Lotus (all manufactured by Matsutani Chemical Industry Co., Ltd.).

[0032] From the viewpoint of more significantly exhibiting the effects of the present invention, the total content of component (A2) in the water-in-oil emulsion composition of the present invention, relative to the total amount of the composition, is preferably 0.2% by mass or more, more preferably 0.5% by mass or more, even more preferably 1% by mass or more, still more preferably 1.5% by mass or more, particularly preferably 2% by mass or more, and especially preferably 3% by mass or more, and can be, for example, 10% by mass or less, 8% by mass or less, or 5% by mass or less.

[0033] The total content of component (A1) and component (A2) in the water-in-oil emulsion composition of the present invention is, from the viewpoint of more significantly exhibiting the effects of the present invention, preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, and even more preferably 3% by mass or more, relative to the total amount of the composition, and is preferably 14% by mass or less, and can be, for example, 13% by mass or less, 12% by mass or less, 11% by mass or less, or 10% by mass or less.

[0034] ((B) component) The water-in-oil emulsion composition of the present invention may further contain at least one optional component (B) selected from the group consisting of a synthetic emulsifier and lecithin. By including component (B), a glossy composition with excellent emulsion stability can be obtained, even when the amount of fat or oil is particularly small (for example, the amount of fat or oil is 70% by mass or less of the total amount of the composition).

[0035] Specific examples of the synthetic emulsifier include at least one selected from the group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate (polyoxyethylene sorbitan fatty acid ester) and stearoyl lactylate. In one embodiment, the synthetic emulsifier includes at least glycerin fatty acid ester.

[0036] Specific examples of lecithin include egg yolk lecithin and soybean lecithin.

[0037] Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, and organic acid monoglycerides.

[0038] The total content of component (B) in the water-in-oil emulsion composition of the present invention can be, for example, 0.001 to 5 mass %, 0.01 to 3 mass %, 0.05 to 2 mass %, or 0.1 to 1 mass % relative to the total amount of the composition.

[0039] The total content of the (A) component per 1 part by mass of the (B) component in the water-in-oil emulsion composition of the present invention can be, for example, 1 to 100 parts by mass, 2 to 50 parts by mass, 3 to 40 parts by mass, or 4 to 30 parts by mass.

[0040] In one embodiment, the water-in-oil emulsion composition of the present invention is essentially free of component (B) or does not contain component (B).

[0041] (Oils and fats) The water-in-oil emulsion composition of the present invention further contains at least one oil or fat, such as animal oil or vegetable oil, or a combination thereof.

[0042] In this specification, "animal fats and oils" refers to all fats and oils derived from animals. More specific examples of animal fats and oils include milk fat, beef tallow, lard, chicken oil, horse oil, and fish oil, with milk fat being preferred.

[0043] In this specification, "vegetable oils" refers to all oils and fats derived from vegetables, fruits, grains, mushrooms, algae, etc. More specific examples of vegetable oils and fats include at least one selected from the group consisting of shortening, coconut oil, palm oil, olive oil, corn oil, cottonseed oil, sunflower oil, rapeseed oil (such as canola oil), soybean oil, sesame oil, rice oil, safflower oil, peanut oil, linseed oil, perilla oil, grapeseed oil, coconut oil, cocoa butter, and shea butter, and among these, at least one selected from the group consisting of shortening, rapeseed oil, palm oil, sunflower oil, corn oil, and olive oil is preferred.

[0044] In one embodiment, the water-in-oil emulsion composition of the present invention contains at least shortening.

[0045] In one embodiment, the water-in-oil emulsion composition of the present invention contains only vegetable oil as the oil or fat.

[0046] The content of fats and oils in the water-in-oil emulsion composition of the present invention can be, for example, 90% by mass or less, 85% by mass or less, 80% by mass or less, or 75% by mass or less, and from the viewpoint of more significantly exhibiting the effects of the present invention, is preferably 70% by mass or less, more preferably 65% by mass or less, even more preferably 60% by mass or less, still more preferably 55% by mass or less, and particularly preferably 50% by mass or less, and is, for example, 30% by mass or more, 40% by mass or more, or 50% by mass or more. A water-in-oil emulsion composition with a small amount of fats and oils is likely to lose shine, but by including component (A), sufficient shine can be obtained.

[0047] (water) The water-in-oil emulsion composition of the present invention may further contain water as an optional component, for example, 1 to 70 mass %, 10 to 65 mass %, 20 to 60 mass %, or 30 to 55 mass %.

[0048] (Other ingredients) The water-in-oil emulsion composition of the present invention may contain, depending on its form, starch other than component (A) [raw starch, modified starch (e.g., oxidized starch, acetylated oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetate starch, acetylated phosphate cross-linked starch, acetylated adipate cross-linked starch, sodium octenyl succinate starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphoric acid cross-linked ... Acid cross-linked starch, sodium starch glycolate, sodium starch phosphate ester, pregelatinized starch, enzyme-treated starch, acid-treated starch, starch that has been physically treated by wet heat or dry heat treatment, etc.); other sugars or carbohydrates [sugar, powdered syrup, starch syrup, oligosaccharides, monosaccharides (glucose, fructose, allulose, allose, sorbose, tagatose, etc.), sugar alcohols (sorbitol, maltitol, palatinit, allitol, reduced starch syrup, reduced dextrin, etc.), pullulan milk proteins (whey, casein, milk protein concentrate (MPC), whey powder, skim milk powder, etc.); eggs (whole eggs, egg whites, egg yolks, or processed products thereof); other milk-derived ingredients; other animal proteins (gelatin, collagen, etc.); other plant proteins (soy protein, wheat protein, chickpea protein, mung bean protein, fava bean protein, potato protein, rice protein, etc.); salt; alcohol; thickeners (agar, pectin, carrageenan, gellan gum, locust bean gum, alginic acid or a salt thereof, methylcellulose, carboxymethylcellulose, etc.); antioxidants (tocopherol, tocotrienol, etc.); natural emulsifiers; preservatives; sweeteners; seasonings; spices; fragrances; colorings; pH adjusters; vitamins; dietary fiber; active ingredients of pharmaceuticals, quasi-drugs, or cosmetics; extracts, and preservatives.

[0049] In one embodiment, the water-in-oil emulsion composition of the present invention has a content of starch other than component (A) of less than 5% by mass, less than 4% by mass, less than 3% by mass, less than 2% by mass, less than 1% by mass, or less than 0.5% by mass. In one embodiment, the water-in-oil emulsion composition of the present invention is essentially free of starch other than component (A), or contains no starch other than component (A).

[0050] The milk protein content per 100 parts by mass of the portion excluding lipids of the water-in-oil emulsion composition of the present invention can be, for example, less than 6 parts by mass, less than 5 parts by mass, less than 4 parts by mass, less than 3 parts by mass, less than 2 parts by mass, less than 1 part by mass, less than 0.5 parts by mass, or less than 0.1 parts by mass. In one embodiment, the water-in-oil emulsion composition of the present invention is essentially free of milk protein or does not contain any milk protein.

[0051] From the viewpoint of more significantly exhibiting the effects of the present invention, the gelatin content of the water-in-oil emulsion composition of the present invention is preferably less than 2% by mass, more preferably less than 1% by mass, even more preferably less than 0.5% by mass, even more preferably less than 0.2% by mass, and particularly preferably less than 0.1% by mass, relative to the total amount of the composition. In one embodiment, the water-in-oil emulsion composition of the present invention is essentially free of gelatin or does not contain any gelatin at all.

[0052] In one embodiment, the content of soy milk (e.g., concentrated soy milk with a Brix of 15 to 40) in the water-in-oil emulsion composition of the present invention is, for example, less than 6.5% by mass, less than 5% by mass, less than 4% by mass, less than 3% by mass, less than 2% by mass, or less than 1% by mass, based on the total mass of the composition. In one embodiment, the water-in-oil emulsion composition of the present invention essentially does not contain soy milk (e.g., concentrated soy milk with a Brix of 15 to 40), or does not contain soy milk at all.

[0053] To increase the volume of the water-in-oil emulsion composition of the present invention, at least one selected from the group consisting of (i) a starch hydrolyzate having a dextrose equivalent (DE) of 4 to 30 (preferably DE 8 to 25), (ii) starch sodium octenyl succinate or a hydrolyzate thereof, and (iii) a branched dextrin (e.g., a starch hydrolyzate containing a branched carbohydrate as described in JP 2019-24435 A) may be added. Regardless of the presence or absence of components (A) and (B), components (i) to (iii) can stabilize the emulsion when the emulsifying power of the water-in-oil emulsion composition is weak (e.g., when no emulsifier is contained or the amount of emulsifier is small), and can suppress the loss of volume caused by syneresis, etc.

[0054] Herein, DE is measured by the Willstätter-Schudel (WS) method.

[0055] (Form of water-in-oil emulsion composition) The form of the water-in-oil emulsion composition of the present invention is not particularly limited as long as it is solid or semi-solid, and may be in the form of a lump or block (including cubes, spheres, cylinders, etc.), a rod, a paste, wax, putty, etc., but a lump or block form is preferred. In such a form, the surface gloss significantly affects the aesthetic appearance, and therefore the effects of the present invention are particularly pronounced.

[0056] The water-in-oil emulsion composition of the present invention may be a food (butter, margarine, or fat spread), a pharmaceutical (ointment, cream, etc.), a quasi-drug (ointment, cream, etc.), a cosmetic (cream, lipstick, wax, etc.), or other product (for example, wax, paste, putty, etc.). In one embodiment, the water-in-oil emulsion composition of the present invention is a food, and is preferably a fat spread from the viewpoint of more significantly exhibiting the effects of the present invention.

[0057] In one embodiment, the water-in-oil emulsion composition of the present invention is an animal-ingredient-free food product. As used herein, "animal-ingredient-free food product" refers to a food product that is essentially free of animal ingredients or does not contain any animal ingredients.

[0058] In one embodiment, the water-in-oil emulsion composition of the present invention can be an allergen-free food. An allergen-free food is, for example, a food that is substantially free of proteins derived from eight specific ingredients, namely milk, eggs, shrimp, crab, walnuts, wheat, buckwheat, and peanuts, among the individual ingredients of the water-in-oil emulsion composition. In an allergen-free food, for example, the protein content derived from the eight specific ingredients may be less than 10 μg / g, less than 8 μg / g, less than 4 μg / g, less than 2 μg / g, or less than 1 μg / g, respectively, relative to the total amount of ingredients.

[0059] The water-in-oil emulsion composition of the present invention can be stored under conditions such as -20°C or below, -4°C to 0°C, 0 to 10°C, 10 to 20°C, or 20 to 30°C.

[0060] (effect) As shown in the examples, the water-in-oil emulsion composition of the present invention is characterized by a sufficient gloss on the surface after being scooped with a spreader or the like. In this specification, the term "glossy" does not simply mean that the surface has few visible irregularities, but rather that there are few foreign matter such as particles directly below the surface or minute irregularities invisible to the naked eye, and that the surface is glossy due to light reflection. Furthermore, a similar good gloss can also be observed on the surface when the water-in-oil emulsion composition of the present invention is spread with a spreader or the like.

[0061] The water-in-oil emulsion composition of the present invention also exhibits the effects of shape retention and suppression of roughness due to component (A). In this specification, "shape retention" refers to a state of being solid like butter, margarine, or fat spread at room temperature (22°C) and not flowing easily. In this specification, "roughness" refers to the degree of unevenness on the surface that can be seen with the naked eye.

[0062] (Manufacturing method) The water-in-oil emulsion composition of the present invention can be prepared by adding component (A) and, optionally, component (B), and then preparing the composition in a conventional manner according to the form.

[0063] The method for producing the water-in-oil emulsion composition of the present invention includes, for example, a heating step, a mixing step (emulsification step), and a cooling step. In one embodiment, component (A) and component (B) are added, for example, before the heating step, after the heating step, or during the mixing step. These components may be added simultaneously or separately.

[0064] [Water-in-oil emulsion composition for improving shine] The water-in-oil emulsion composition for improving shine of the present invention is characterized by containing (A1) an oxidized starch made from a starch having an amylose content of less than 19% as the raw material starch, and / or (A2) a hydroxypropylated cross-linked starch made from a starch having an amylose content of less than 19% as the raw material starch. More specific aspects of component (A1), component (A2), other components, and the form and production method of the water-in-oil emulsion composition are as described above in the section [Water-in-oil emulsion composition].

[0065] [Method for improving the shine of a water-in-oil emulsion composition] The method for improving the shine of a water-in-oil emulsion composition of the present invention comprises incorporating into the water-in-oil emulsion composition (A1) an oxidized starch made from a starch having an amylose content of less than 19% as the raw material starch, and / or (A2) a hydroxypropylated cross-linked starch made from a starch having an amylose content of less than 19% as the raw material starch. More specific aspects of component (A1), component (A2), other components, and the form and production method of the water-in-oil emulsion composition are as described above in the section [Water-in-oil emulsion composition]. [Example]

[0066] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. In the formulation amounts in the following examples, "parts" refers to parts by mass, and "%" refers to % by mass, unless otherwise specified. Furthermore, formulation amounts in tables refer to parts by mass, unless otherwise specified. "PO cross-linked starch" refers to hydroxypropylated phosphate cross-linked starch.

[0067] Materials and Methods (Starch used) In the following test examples, we used the commercially available products from Matsutani Chemical Industry Co., Ltd. shown in Table 1. The amylose content of tapioca starch, which is the raw starch for Matsutani Yugao, is 16 to 17%.

[0068] [Table 1]

[0069] (Preparation of fat spread) The fat spreads of each test example were prepared according to the following procedure. (1) The shortening was melted in a hot water bath and mixed with canola oil to prepare an oil phase. (2) Each processed starch, salt, emulsifier, and water were mixed and heated to 90°C with stirring, after which the moisture content was corrected to prepare the aqueous phase. (3) The oil phase and the water phase were mixed and emulsified by stirring at 12,000 rpm for 2 minutes using a Bamix (registered trademark, manufactured by ESGE AG). (4) While cooling with ice water, the mixture was further stirred at 12,000 rpm with a blender for 5 minutes. (5) Filled and stored in the refrigerator.

[0070] (Evaluation of gloss, shape retention, roughness and coarseness) A food research and development specialist evaluated each fat spread based on the following criteria. "Gloss" and "shape retention" were evaluated based on the surface gloss and shape retention after the fat spread was transferred to room temperature (approximately 22°C) and allowed to reach temperature equilibrium, and then scooped out with a spatula. "Roughness" was evaluated by visually inspecting the surface for irregularities. <Gloss evaluation criteria> ◎: Particularly shiny 〇: Glossy △: Slightly glossy ×: No gloss <Shape retention> ◎: Hard like solid oil and fat, with high shape retention ○: Shape is retained to the extent that it can be scooped with a spoon △: Paste-like and cannot be completely scooped with a spoon, and shape retention is somewhat poor ×: High fluidity and poor shape retention <Roughness> ○: Smooth texture △: Slightly rough ×: Clearly rough

[0071] Test Example 1: Evaluation of the appearance of fat spreads containing various starches Fat spreads were prepared according to the formulations in Table 2 below, and the gloss and roughness after cooling were evaluated. The results are shown in Table 2. The fat spreads of the Examples, which used oxidized starch or hydroxypropylated cross-linked starch with an amylose content of less than 19%, exhibited significantly better gloss and less roughness than the Comparative Examples. The fat spreads of Comparative Examples 1-1 and 1-2, which contained added gelatin, lacked gloss and were noticeably rough, resulting in a gritty appearance. When acid-treated starch was used, as in Comparative Examples 2-1 and 2-2, no gloss was observed. When phosphate-cross-linked starch was used, as in Comparative Example 3, a cloudy granular structure was visible just below the surface, and gloss was insufficient. As in Comparative Examples 4 and 5, oxidized starch and hydroxypropylated cross-linked starch derived from raw starch with an amylose content of 19% or more did not provide sufficient gloss. Comparative Example 4 had a smooth surface without roughness, but no gloss was observed.

[0072] [Table 2]

[0073] Furthermore, water-in-oil emulsion compositions were prepared according to the formulations in Table 3. All of the compositions had good gloss, shape retention, and roughness. Furthermore, the addition of dextrin was observed to increase the volume of the fat spread compared to when dextrin was not added.

[0074] [Table 3]

Claims

1. (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch having an amylose content of less than 19% A water-in-oil emulsion composition comprising:

2. 2. The water-in-oil emulsion composition according to claim 1, wherein the milk protein content is less than 6 parts by mass per 100 parts by mass of the portion excluding lipids.

3. 3. The water-in-oil emulsion composition according to claim 1, wherein the gelatin content is less than 1% by mass.

4. 3. The water-in-oil emulsion composition according to claim 1, wherein the content of fats and oils is 70% by mass or less.

5. 3. The water-in-oil emulsion composition according to claim 1, further comprising (B) at least one selected from the group consisting of a synthetic emulsifier and lecithin.

6. (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch having an amylose content of less than 19% A composition for improving the shine of a water-in-oil emulsion composition, comprising:

7. (A1) Oxidized starch made from starch having an amylose content of less than 19% as the raw starch, and / or (A2) Hydroxypropylated cross-linked starch made from starch having an amylose content of less than 19% A method for improving the gloss of a water-in-oil emulsion composition, comprising incorporating the above into the water-in-oil emulsion composition.

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