Oil and fat composition for use in water-in-oil topping emulsion composition

Abstract

To provide a topping water-in-oil emulsion composition that has good manufacturability, resists being lost in shape during cutting, has proper hardness, and resists being broken during cutting.SOLUTION: An oil and fat composition for a topping water-in-oil emulsion composition contains transesterified oil and fat of 55 mass%-100 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for use in a water-in-oil topping emulsion composition. [Background technology]

[0002] Margarine and fat spreads are often used as toppings on ramen and hotcakes served at restaurants, etc. When doing so, functionality is required that allows them to be cut into neat shapes without cracking.

[0003] Patent Document 1 describes a method for producing a solid seasoning similar to cut butter, which is used in instant noodles and which reproduces the appearance of melting butter and gives a delicious appearance. However, although fats and oils are used in this document, there are no specifications other than the melting point, and no report is made on functionality such as hardness when cut or resistance to breaking when cut. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-288314 Summary of the Invention [Problem to be solved by the invention]

[0005] Since the appearance of the water-in-oil topping emulsion composition is important, it is required that it does not crack or lose its shape when cut.

[0006] That is, an object of the present invention is to provide an oil and fat composition for a water-in-oil topping emulsion composition, which has good manufacturing suitability, is resistant to deformation when cut, has a moderate hardness, and is resistant to cracking when cut. [Means for solving the problem]

[0007] The oil and fat composition for a water-in-oil topping emulsion composition of the present invention, which solves the above-mentioned problems, is an oil and fat composition for a water-in-oil topping emulsion composition, which contains 55% by mass or more and 100% by mass or less of interesterified oil and fat.

[0008] By using an oil-and-fat composition for a water-in-oil topping emulsion composition containing 55% by mass or more and 100% by mass or less of interesterified oil, a water-in-oil topping emulsion composition can be produced.

[0009] As used herein, the term "water-in-oil topping emulsion composition" refers to a water-in-oil emulsion composition that is cut and placed on a food as a topping. Here, the "water-in-oil emulsion composition" is preferably a fat spread or margarine, more preferably margarine. In addition, in this specification, the term "oil and fat composition for a water-in-oil topping emulsion composition" refers to an oil and fat composition used when producing a water-in-oil topping emulsion composition.

[0010] In a preferred embodiment of the present invention, the amount of POP in the oil and fat composition for a water-in-oil topping emulsion composition is 15% by mass or less. Here, POP refers to a triglyceride having a structure having palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position.

[0011] In a preferred embodiment of the present invention, the content of the liquid oil in the oil composition for a water-in-oil topping emulsion composition is 40% by mass or less.

[0012] In a preferred embodiment of the present invention, the total content of palm oil and palm mid fraction in the oil and fat composition for a water-in-oil topping emulsion composition is 25 mass % or less.

[0013] In a preferred embodiment of the present invention, the interesterified oil contains a lauric oil and a palm-based oil as constituent components. The lauric oil is preferably soft palm kernel fractionated oil. The palm-based oil is preferably selected from palm oil, highly hardened palm oil, soft palm fractionated oil, and hard palm fractionated oil.

[0014] In a preferred embodiment of the present invention, the interesterified oil has an iodine value of 20 or more and 50 or less.

[0015] In a preferred embodiment of the present invention, the oil and fat composition for a water-in-oil topping emulsion composition has an SFC (solid fat content) at 5°C of 30% or more and 60% or less.

[0016] In a preferred embodiment of the present invention, the melting point of the oil and fat composition for a water-in-oil topping emulsion composition is 30°C or higher and 40°C or lower.

[0017] The present invention also provides a water-in-oil topping emulsion composition, characterized by comprising the above-mentioned oil and fat composition for a water-in-oil topping emulsion composition. [Effects of the Invention]

[0018] According to the present invention, it is possible to provide a water-in-oil topping emulsion composition that is easy to manufacture, does not easily lose its shape when cut, has a moderate hardness, and is not easily cracked when cut. [Brief explanation of the drawings]

[0019] [Figure 1] Cross section of the water-in-oil topping emulsion composition of Example 1 stored at 5°C for 2 weeks [Figure 2] Cross section of the water-in-oil topping emulsion composition of Example 2 stored at 5°C for 2 weeks [Figure 3] Cross section of the water-in-oil topping emulsion composition of Example 3 stored at 5°C for 2 weeks [Figure 4] Cross section of the water-in-oil topping emulsion composition of Example 4 stored at 5°C for 2 weeks [Figure 5] Cross section of the water-in-oil topping emulsion composition of Example 5 stored at 5°C for 2 weeks [Figure 6] Cross section of the water-in-oil topping emulsion composition of Comparative Example 1 stored at 5°C for 2 weeks [Figure 7] Cross section of the water-in-oil topping emulsion composition of Comparative Example 2 stored at 5°C for 2 weeks DETAILED DESCRIPTION OF THE INVENTION

[0020] Preferred embodiments of the present invention will be described below, but it goes without saying that the technical scope of the present invention is not limited to the following embodiments.

[0021] <Oil and Fat Composition for Water-in-Oil Topping Emulsion Composition> The oil and fat composition for a water-in-oil topping emulsion composition of the present invention is an oil and fat composition for a water-in-oil topping emulsion composition, which contains 55% by mass or more and 100% by mass or less of interesterified oil and fat.

[0022] By using an oil and fat composition for a water-in-oil topping emulsion composition containing 55% by mass or more and 100% by mass or less of transesterified oil and fat, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, has a moderate hardness, and is less likely to crack when cut.

[0023] The content of the interesterified oil in the oil composition for a water-in-oil topping emulsion composition is more preferably 60% by mass or more, and even more preferably 63% by mass or more. The content of the interesterified oil in the oil composition for a water-in-oil topping emulsion composition is more preferably 90% by mass or less, and even more preferably 80% by mass or less.

[0024] By setting the content of the transesterified oil as described above, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, has a moderate hardness, and is less likely to crack when cut.

[0025] Interesterified fats and oils can also be prepared by subjecting fats and oils to interesterification treatment by methods known in the art. Specifically, the interesterified oils and fats can be produced by using a random interesterification reaction. Here, random interesterification can be carried out by, for example, a chemical method in which interesterification is carried out using a catalyst such as sodium methylate or sodium hydroxide, or an enzymatic method in which interesterification is carried out using a catalyst such as a non-selective lipase. In particular, it is more preferable to use interesterified oil obtained by carrying out a random interesterification reaction by a chemical method.

[0026] In a preferred embodiment of the present invention, the interesterified oil contains lauric oil and palm oil as constituent components.

[0027] Here, lauric fats and oils refer to palm kernel oil, coconut oil, and fats obtained by fractionating, blending, hardening, transesterifying, etc. The constituent fatty acids are those containing a large amount of lauric acid, more preferably 30% by mass or more, and even more preferably 40% by mass or more of lauric acid based on the total constituent fatty acids.

[0028] Examples of lauric fats and oils used as constituents of interesterified fats and oils include palm kernel oil, coconut oil, and fractionated, blended, and hardened fats and oils thereof. Among them, the lauric fat used as a constituent of the interesterified fat is preferably soft palm kernel fractionated oil.

[0029] Palm-based fats and oils are a general term for fats and oils derived from palm fruits, and refer to palm oil or fats obtained by fractionating, blending, hardening, transesterifying, etc. palm oil. The palm-based fats and oils used as constituents of the interesterified fats and oils are preferably two or more selected from palm oil and fats obtained by fractionating, blending, hardening, etc. palm oil.

[0030] By using the above-described constituents of interesterified oils and fats, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, has a moderate hardness, and is less likely to crack when cut.

[0031] The interesterified oil used in the present invention is preferably an interesterified oil having an iodine value of 20 or more and 50 or less.

[0032] Here, it is preferable to use a combination of two or more kinds of interesterified fats and oils in the fat and oil composition for the water-in-oil topping emulsion composition.

[0033] A more preferred embodiment using two types of interesterified oils and fats (hereinafter referred to as interesterified oils and fats 1, interesterified oils and fats 2, etc.) will be described below.

[0034] When the oil composition for a water-in-oil topping emulsion composition of the present invention contains two types of interesterified oils, it is preferable that the oil composition contains interesterified oil 1 having an iodine value of 35 or more and 50 or less, and interesterified oil 2 having an iodine value of 20 or more and 30 or less.

[0035] The mass ratio of the interesterified oil 1 to the interesterified oil 2, ie, the value of "content of interesterified oil 1 / content of interesterified oil 2" is preferably 1.0 to 5.0. The upper limit of the value of "content of interesterified oil / fat 1 / content of interesterified oil / fat 2" is more preferably 4.0, and even more preferably 3.5. The lower limit of the value of "content of interesterified oil 1 / content of interesterified oil 2" is more preferably 1.2, and even more preferably 1.5.

[0036] By using the above-described constituents of interesterified oils and fats, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, has a moderate hardness, and is less likely to crack when cut.

[0037] A more preferred embodiment of the interesterified oil 1 having an iodine value of 35 or more and 50 or less will be described below.

[0038] The iodine value of the interesterified oil 1 is more preferably 40 or more and 50 or less, and even more preferably 45 or more and 50 or less.

[0039] The lauric fat used as a constituent of the interesterified fat 1 is preferably soft palm kernel fractionated oil. In a preferred embodiment of the present invention, the content of soft palm kernel fractionated oil in the interesterified oil 1 is preferably 13% by mass or more, more preferably 15% by mass or more, and even more preferably 18% by mass or more. In a preferred embodiment of the present invention, the content of soft palm kernel fractionated oil in the interesterified oil 1 is preferably 33% by mass or less, more preferably 31% by mass or less, and even more preferably 28% by mass or less.

[0040] Moreover, the palm-based fats and oils used as constituent components of the interesterified fats and oils 1 are preferably palm oil and soft fractionated palm oil. In a preferred embodiment of the present invention, the content of palm oil in the interesterified oil / fat 1 is preferably 57% by mass or more, more preferably 59% by mass or more, and even more preferably 62% by mass or more. In a preferred embodiment of the present invention, the content of palm oil in the interesterified oil 1 is preferably 77% by mass or less, more preferably 75% by mass or less, and even more preferably 72% by mass or less.

[0041] In a preferred embodiment of the present invention, the content of soft fractionated palm oil in the interesterified oil / fat 1 is preferably 5% by mass or more. In a preferred embodiment of the present invention, the content of soft fractionated palm oil in the interesterified oil 1 is preferably 20% by mass or less, more preferably 18% by mass or less, and even more preferably 15% by mass or less.

[0042] Hereinafter, more preferred embodiments of the interesterified oil 2 having an iodine value of 20 or more and 30 or less will be described.

[0043] The iodine value of the interesterified oil 2 is more preferably 20 or more and 28 or less, and even more preferably 20 or more and 26 or less.

[0044] The lauric fat used as a constituent of the interesterified fat 2 is preferably soft palm kernel fractionated oil. In a preferred embodiment of the present invention, the content of soft palm kernel fractionated oil in the interesterified oil / fat 2 is preferably 19% by mass or more, more preferably 21% by mass or more, and even more preferably 24% by mass or more. In a preferred embodiment of the present invention, the content of soft palm kernel fractionated oil in the interesterified oil / fat 2 is preferably 39% by mass or less, more preferably 37% by mass or less, and even more preferably 34% by mass or less.

[0045] The palm-based fats and oils used as a constituent of the interesterified fats and oils 2 preferably contain one, more preferably two, selected from the group consisting of highly hydrogenated palm oil and hard fractionated palm oil.

[0046] In a preferred embodiment of the present invention, the content of the extremely hardened palm oil in the interesterified oil / fat 2 is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more. In a preferred embodiment of the present invention, the content of the extremely hardened palm oil in the interesterified oil 2 is preferably 25% by mass or less, more preferably 23% by mass or less, and even more preferably 20% by mass or less.

[0047] In a preferred embodiment of the present invention, the content of hard fractionated palm oil in the interesterified oil / fat 2 is 46% by mass or more, preferably 48% by mass or more, and more preferably 51% by mass or more. In a preferred embodiment of the present invention, the content of hard palm fractionated oil in the interesterified oil 2 is preferably 66% by mass or less, more preferably 64% by mass or less, and even more preferably 61% by mass or less.

[0048] Here, in the present invention, at least one of the above two types of interesterified oils may be contained.

[0049] The amount of POPs in the oil and fat composition for a water-in-oil topping emulsion composition is 10% by mass or less, preferably 8.5% by mass or less, more preferably 6.5% by mass or less, and even more preferably 5.0% by mass or less.

[0050] POP has poor crystallinity and tends to form coarse crystals, so if there is too much of it in the oil or fat composition, it can reduce the manufacturability of the water-in-oil emulsion composition and cause it to break when cut. As described above, in the present invention, by setting the upper limit of the POP amount within the above range, it is possible to obtain a water-in-oil topping emulsion composition that is suitable for production and is less likely to crack.

[0051] The amount of POPs in the oil and fat composition for a water-in-oil topping emulsion composition can be calculated using liquid chromatography mass spectrometry.

[0052] Furthermore, the content of liquid oil in the oil composition for a water-in-oil topping emulsion composition is preferably 40% by mass or less. By setting the content of the liquid oil within the above range, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, and has a moderate hardness.

[0053] Here, the liquid oil refers to an oil that is liquid at room temperature. Preferably, the liquid oil is an oil that is liquid at 20°C.

[0054] Examples of liquid oils include soybean oil, rapeseed oil, high oleic rapeseed oil (for example, rapeseed oil having an oleic acid content of 65% by mass or more), high erucic rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil (for example, sunflower oil having an oleic acid content of 65% by mass or more), linseed oil, sesame oil, and mixed oils of two or more of these. Of these, rapeseed oil is preferably used as the liquid oil.

[0055] The content of the liquid oil in the oil composition for a water-in-oil topping emulsion composition is more preferably 35% by mass or less, and even more preferably 30% by mass or less. The content of the liquid oil is preferably 10% by mass or more, more preferably 15% by mass or more, and even more preferably 20% by mass or more.

[0056] By setting the content of the liquid oil within the above range, it is possible to produce a water-in-oil topping emulsion composition that is suitable for manufacturing, does not easily lose its shape when cut, and has a moderate hardness.

[0057] The total content of palm oil and palm oil mid fraction in the oil-and-fat composition for a water-in-oil topping emulsion composition is preferably 25% by mass or less, more preferably 20% or less, even more preferably 12% or less, and particularly preferably 7% or less.

[0058] Palm oil and palm mid fraction contain a large amount of POP, and if the amount is too high, they tend to form coarse crystals, which can lead to reduced manufacturability and cracking. By adjusting the palm oil and palm mid fraction content within the above range, a water-in-oil topping emulsion composition can be produced that is manufacturable and less likely to crack when cut.

[0059] The oil-and-fat composition for a water-in-oil topping emulsion composition of the present invention may contain oils and fats other than those described above, as long as the oils and fats do not impair the basic properties of the water-in-oil topping emulsion composition, such as one or more oils and fats selected from palm oil, palm kernel oil, coconut oil, animal fat, and oils and fats fractionated, blended, hardened, interesterified, etc.

[0060] In addition, the oils and fats used in the present invention may be generally available.

[0061] <Topping water-in-oil emulsion composition> The water-in-oil topping emulsion composition of the present invention comprises an oil phase and an aqueous phase, and contains the above-mentioned oil and fat composition for a water-in-oil topping emulsion composition of the present invention in the oil phase.

[0062] The water-in-oil topping emulsion composition of the present invention can be produced by a general production method, and a representative method includes adding an aqueous phase to an oil phase to emulsify it, followed by rapid cooling and kneading, followed by crystallization and molding using a resting tube.

[0063] The content of the oil and fat composition for a water-in-oil topping emulsion composition of the present invention in the oil phase is not particularly limited, but it preferably accounts for the largest proportion of the elements constituting the oil phase, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more.

[0064] The mass ratio of the oil phase to the aqueous phase can be set as appropriate, and the proportion of the oil phase is preferably 95 mass % or less, more preferably 90 mass % or less, and even more preferably 85 mass % or less. The proportion of the oil phase is preferably 50% by mass or more, more preferably 75% by mass or more, and even more preferably 80% by mass or more.

[0065] An emulsifier can be added to the oil phase to dissolve or disperse it. Examples of such lipophilic emulsifiers include low HLB emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and organic acid monoglycerides. In the present invention, any of these may be used in combination. Lecithin is particularly preferred.

[0066] When using milk fat derived from butter oil, butter, or prepared fat, the oil phase is prepared by heating and melting the milk fat as needed. The oil phase containing the milk fat may be mixed with the oil phase containing the oil-and-fat composition for a water-in-oil topping emulsion composition of the present invention, and then the water phase may be added, or they may be added separately.

[0067] The aqueous phase can be prepared by adding skim milk powder, salt, sodium caseinate, sugars, sucrose fatty acid esters, polyglycerol fatty acid esters, sodium citrate, sodium tripolyphosphate, sodium diphosphate, sodium bicarbonate, sodium hexametaphosphate, thickening polysaccharides, flavorings, whey powder, etc. to water.

[0068] The above-mentioned water-in-oil topping emulsion composition may contain other ingredients as long as the effects of the present invention are not impaired.

[0069] The prepared water-in-oil topping emulsion composition can be molded into a block and stored in a refrigerator. When in use, it can be cut into an appropriate size using a knife or the like and used as a topping on hot cakes, ramen, etc.

[0070] The oil and fat composition for a water-in-oil topping emulsion composition of the present invention preferably has an SFC at 5°C of 30% or more, more preferably 35% or more, and even more preferably 40% or more. By setting the SFC at 5°C to 30% or more, a water-in-oil topping emulsion composition with a moderate hardness that is less likely to lose its shape when cut can be obtained.

[0071] The oil and fat composition for a water-in-oil topping emulsion composition of the present invention preferably has an SFC at 5°C of 60% or less, more preferably 55% or less, and even more preferably 45% or less. By setting the SFC to 60% or less, it is possible to produce a water-in-oil topping emulsion composition that is hard enough to be easily cut by hand.

[0072] The SFC value at 10° C. is preferably 25% or more, more preferably 30% or more. The SFC value at 10° C. is preferably 50% or less, more preferably 45% or less, and even more preferably 38% or less.

[0073] The SFC value at 15° C. is preferably 20% or more, more preferably 25% or more. The SFC value at 15° C. is preferably 45% or less, more preferably 40% or less, and even more preferably 30% or less.

[0074] The SFC value at 20° C. is preferably 15% or more, more preferably 20% or more. The SFC value at 20° C. is preferably 35% or less, more preferably 30% or less, and even more preferably 25% or less.

[0075] The SFC value at 25° C. is preferably 10% or more, more preferably 15% or more. The SFC value at 25° C. is preferably 30% or less, more preferably 25% or less, and even more preferably 20% or less.

[0076] The SFC value at 30° C. is preferably 5% or more, more preferably 10% or more. The SFC value at 30° C. is preferably 20% or less, more preferably 15% or less.

[0077] The SFC value at 35° C. is preferably 0% or more, more preferably 5% or more. The SFC value at 35° C. is preferably 10% or less, more preferably 7% or less.

[0078] The SFC value at 40° C. is preferably 3% or less, and more preferably 1% or less.

[0079] The SFC value at 45° C. is preferably 1% or less, and more preferably 0%.

[0080] The oil and fat composition for a water-in-oil topping emulsion composition of the present invention preferably has a melting point of 30° C. or higher and 40° C. or lower. Here, the melting point is preferably 35° C. or higher.

[0081] By setting the melting point within the above range, it is possible to produce margarine that is hard enough to not easily lose its shape and that can be easily cut by hand. [Example]

[0082] <Preparation of oil and fat composition for water-in-oil topping emulsion composition> (1) Preparing oils and fats In this example, the fats and oils shown in Table 1 were used.

[0083] Table 1 shows the typical fatty acid compositions of the constituent fatty acids of each of the fats and oils used in Examples 1 to 5 and Comparative Examples 1 and 2. The fats and oils shown in Table 1 were all commonly available.

[0084] [Table 1]

[0085] (2) Preparation of interesterified oils and fats The oil and fat mixture having the ratio shown in Table 2 was subjected to random interesterification at 90°C for 30 minutes using 0.1% sodium methylate as a catalyst to obtain interesterified oils 1 and 2. The iodine value of interesterified oil 1 is 46, and the iodine value of interesterified oil 2 is 25. The iodine value was analyzed according to the Standard Methods for Analysis of Fats, Oils and Related Materials (2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)).

[0086] [Table 2]

[0087] (3) Preparation of oil and fat composition for water-in-oil topping emulsion composition The fats and oils were mixed in the ratios shown in Table 3. Then, the mixture was bleached and deodorized to obtain the fat and oil compositions of Examples 1 to 5 and Comparative Examples 1 and 2 (corresponding to the fat and oil compositions for water-in-oil topping emulsion compositions of the present invention).

[0088] [Preparation of water-in-oil topping emulsion composition] An oil phase was prepared by adding 15% by mass of butter, 0.02% by mass of tocopherol, 0.4% by mass of lecithin, and appropriate amounts of flavor and colorant to the oil and fat compositions for water-in-oil emulsion compositions for toppings (total oil and fat content: 68% by mass) of Examples 1 to 5 and Comparative Examples 1 and 2. On the other hand, an aqueous phase was prepared by adding 1.5% by mass of skim milk powder, 2.2% by mass of salt, and the remainder being water. The aqueous phase was added to the oil phase and emulsified, followed by rapid cooling and kneading. Crystallization and molding were carried out using a resting tube to prepare a water-in-oil topping emulsion composition. The prepared water-in-oil topping emulsion composition was molded into a shape with a diameter of approximately 7 cm and a height of approximately 6 cm to obtain a margarine topping (corresponding to the water-in-oil topping emulsion composition of the present invention).

[0089] <Evaluation of oil and fat compositions for water-in-oil topping emulsion compositions and water-in-oil topping emulsion compositions> The produced oil and fat compositions for water-in-oil topping emulsion compositions and water-in-oil topping emulsion compositions were measured and evaluated for the items shown in Table 3.

[0090] 1 to 7 show cross sections of the water-in-oil topping emulsion compositions of Examples 1 to 5 and Comparative Examples 1 and 2, respectively.

[0091] [Table 3]

[0092] [Evaluation method: POP amount] The POP amount of the oil and fat composition for a water-in-oil topping emulsion composition was determined by the following method. First, the amount of triglycerides in each component oil was determined by liquid chromatography-mass spectrometry. The liquid chromatography and mass spectrometry were performed using an Agilent 1260 Infinity Binary LC system and an Agilent 6130 Single Quadrupole LC / MS system, respectively. The column used was an Intact Cadenza CD-C18. The amount of POP in the oil-and-fat composition for a water-in-oil topping emulsion composition was calculated from the measured amount of POP of triglyceride in each constituent oil and fat and the blending ratio of each constituent oil.

[0093] [Evaluation method: SFC (solid fat content)] The SFC of the fat composition for the water-in-oil topping emulsion composition was measured at each temperature in accordance with the Standard Method for Fats and Oils Analysis (2.2.9-2003 Solid Fat Content (NMR Method)).

[0094] [Evaluation method: melting point] The melting point of the oil and fat composition for the water-in-oil topping emulsion composition was measured in accordance with the Standard Methods for Analysis of Fats and Oils (2.2.4.2-1996 Melting Point (Slip Melting Point)).

[0095] [Evaluation method: Manufacturability] The water-in-oil topping emulsion composition was molded using a die with a diameter of approximately 7 cm, and the manufacturing suitability was evaluated. 4…easy 3...somewhat easy 2…difficult 1...Very difficult

[0096] [Evaluation method: hardness] The water-in-oil topping emulsion composition was stored at 5°C for 2 weeks, and then the hardness was measured using a micropenemeter (RIGOSHA PENETRO METER, cone (102.5g)) to determine the needle penetration (unit: 1 / 10mm) as 1 unit.

[0097] [Evaluation method: hardness when cut] The water-in-oil topping emulsion composition was stored at 5°C for 2 weeks, then cut, and the ease of cutting was evaluated. 4. Easy to cut 3...Can be cut almost effortlessly 2...Some force is required to cut 1...Soft and crushable

[0098] [Evaluation method: Evaluation of cracks when cutting] The water-in-oil topping emulsion composition was stored at 5°C for 2 weeks and then evaluated for cracking when cut. 4...Unbreakable 3...Slight peeling 2...Peeling 1...Severe cracking

[0099] <Results / Discussion> As shown in Table 3, the water-in-oil topping emulsion compositions (Examples 1 to 5) using oil and fat compositions containing 55% by mass or more and 100% by mass or less of interesterified oil and fat were easy to produce. Furthermore, they were not crushed or cracked when cut, and could be cut into neat shapes with no problems in appearance when used as topping margarine.

[0100] In particular, the water-in-oil topping emulsion composition (Example 1) produced using 65% by mass of interesterified oils (total of interesterified oils 1 and 2), 5% by mass of palm oil, and 30% by mass of liquid oils showed good results in all evaluations of manufacturability, hardness when cutting, and cracking when cutting.

[0101] Furthermore, the water-in-oil topping emulsion composition (Example 2) produced using 85% by mass of ester-exchanged oils and fats (total of ester-exchanged oils and fats 1 and 2) and 15% by mass of liquid oils and fats showed good results in all evaluations of manufacturability, hardness when cutting, and cracking when cutting.

[0102] Furthermore, the water-in-oil topping emulsion composition (Example 3) produced using 100% by mass of ester-exchanged oils (total of ester-exchanged oils 1 and 2) showed good results in the evaluation of manufacturability and cracking when cutting.

[0103] Furthermore, a topping water-in-oil emulsion composition (Example 4) produced using 75% by mass of interesterified oils (total of interesterified oils 1 and 2), 10% by mass of palm oil and palm oil mid-melting point fraction, and 15% by mass of liquid oils, showed good results in the evaluation of hardness when cutting and cracking when cutting. Furthermore, a topping water-in-oil emulsion composition (Example 5) produced using 65% by mass of interesterified oils (total of interesterified oils 1 and 2), 15% by mass of palm oil and palm oil mid-melting point fraction, and 20% by mass of liquid oils, showed good results in the evaluation of hardness when cut.

[0104] On the other hand, the water-in-oil topping emulsion composition (Comparative Example 1) made using 100% palm oil by mass took a long time to be molded and was difficult to manufacture. Furthermore, the hardness was 41.5, so some force was required to cut it, and cracks were observed when cutting.

[0105] Furthermore, the water-in-oil topping emulsion composition (Comparative Example 2), which was produced using 50% by mass of interesterified oils (the sum of interesterified oils 1 and 2) and 50% by mass of liquid oil, took a long time to be molded and was extremely difficult to produce. Furthermore, the hardness was 133.6, making it soft and crushed when cut. [Industrial Applicability]

[0106] The present invention can be used to produce a water-in-oil topping emulsion composition.

Claims

1. The total content of interesterified oils and fats 1 having an iodine value of 40 to 50 and interesterified oils and fats 2 having an iodine value of 20 to 26 is 55% by mass or more and 100% by mass or less, The POP amount is 15% by mass or less, the value of the content of the interesterified oil / fat 1 / the content of the interesterified oil / fat 2 is 1.0 to 5.0, The interesterified oils and fats 1 and 2 contain soft palm kernel fractionated oil as a constituent component, The content of soft palm kernel fractionated oil in the interesterified oil 1 is 28% by mass or less, The content of soft palm kernel fractionated oil in the interesterified oil / fat 2 is 34% by mass or less, The content of palm oil in the interesterified oil 1 is 57% by mass or more and 77% by mass or less, The content of soft palm fractionated oil in the interesterified oil 1 is 5% by mass or more and 20% by mass or less, The content of the extremely hardened palm oil in the interesterified oil / fat 2 is 5% by mass or more and 25% by mass or less, The content of palm fractionated hard oil in the interesterified oil 2 is 46% by mass or more and 66% by mass or less, An oil and fat composition for use in a water-in-oil topping emulsion composition.

2. 2. The oil and fat composition for use in a water-in-oil topping emulsion composition according to claim 1, wherein the content of the liquid oil and fat is 40% by mass or less.

3. 3. The oil and fat composition for use in a water-in-oil topping emulsion composition according to claim 1, wherein the total content of palm oil and palm oil mid fraction is 25% by mass or less.

4. The oil and fat composition for a water-in-oil topping emulsion composition according to any one of claims 1 to 3, wherein the SFC (solid fat content) at 5°C is 30% or more and 60% or less.

5. The oil and fat composition for a water-in-oil topping emulsion composition according to any one of claims 1 to 4, having a melting point of 30°C or higher and 40°C or lower.

6. A water-in-oil topping emulsion composition comprising the oil and fat composition for a water-in-oil topping emulsion composition according to any one of claims 1 to 5.

7. The water-in-oil topping emulsion composition is a water-in-oil emulsion composition that is cut and placed on a food as a topping. The water-in-oil topping composition according to claim 6.

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