Water-in-oil emulsion composition

Abstract

To provide a water-in-oil type emulsified oil and fat composition which exhibits a good milk flavor independently of the amount of a milk fat or a milk protein and even when a protein other than a milk protein is used.SOLUTION: There is provided a water-in-oil type emulsified oil and fat composition which comprises potassium salts of marine origin, preferably crude seawater potassium chloride. The water-in-oil type emulsified oil and fat composition preferably comprises a plant milk and / or a plant protein material and is also preferably used for spread.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a water-in-oil emulsified fat and oil composition.

Background Art

[0002] Butter is delicious but expensive. From the viewpoints of stable production and storage stability, many water-in-oil emulsified fat and oil compositions such as margarine and fat spreads using edible oils and fats other than milk fat are distributed. Here, in order to impart a good milk flavor to these water-in-oil emulsified fat and oil compositions such as margarine and fat spreads, a method of adding milk components such as milk fat and milk protein is employed.

[0003] However, only the milk flavor corresponding to the added milk components can be imparted by these methods alone. In particular, when too much milk protein is added, the taste balance is disrupted. There is also a method of adding a butter flavor, but there is a problem that a strong taste is felt only on the top. Therefore, for the purpose of imparting a balanced milk flavor and not depending on the milk fat and milk protein contents, methods such as a method based on the balance of sodium and potassium (see, for example, Patent Document 1), a method using free amino acids (see, for example, Patent Document 2), a method using whey minerals (see, for example, Patent Document 3), etc. have been proposed.

[0004] However, in these methods, when milk protein is not contained, there is a problem that the richness of milk is insufficient and a good milk flavor cannot be obtained.

[0005] By the way, in recent years, there have been many situations where the development of foods that do not contain animal allergens such as milk allergens and egg allergens, and foods that can be eaten even by vegetarians or vegans is required. This tendency has also come to be seen for butter and margarine. Butter is, by definition, a dairy product, and even margarine and fat spreads, while using vegetable oils, typically contain dairy proteins such as skim milk powder, whey protein concentrate, whey protein concentrate, milk protein concentrate, and total milk protein to impart a dairy flavor. However, in recent years, it has become increasingly common to see the use of plant-based proteins such as soy, peas, wheat, and rice in margarine and fat spreads, in addition to dairy proteins which were previously preferred for their flavor. However, plant-based proteins were far inferior to milk proteins in terms of producing a milky flavor. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2003-284489 [Patent Document 2] WO2009 / 101972 [Patent Document 3] Japanese Patent Publication No. 2014-050336 [Overview of the project] [Problems that the invention aims to solve]

[0007] Therefore, the object of the present invention is to provide a water-in-oil emulsion fat composition that exhibits a good milky flavor regardless of the amount of milk fat or milk protein, and even when proteins other than milk protein are used. [Means for solving the problem]

[0008] The inventors, after conducting various studies to achieve the above objectives, found that the above objectives can be achieved by using specific salts. In other words, the present invention provides a water-in-oil emulsion oil composition characterized by containing a marine-derived potassium salt. [Effects of the Invention]

[0009] According to the present invention, a water-in-oil emulsion oil composition can be obtained that exhibits a good milky flavor regardless of the amount of milk fat or milk protein, even when it does not contain milk fat or milk protein, or even when proteins other than milk protein are used. [Modes for carrying out the invention]

[0010] The water-in-oil emulsion fat composition of the present invention will be described in detail below. In this specification, "milk flavor" refers to a butter-like flavor. First, we will describe the marine-derived potassium salt used in this invention. The marine-derived potassium salts used in this invention are salts obtained from a solution containing a solute mainly composed of potassium chloride, which is obtained by further removing magnesium and other salts from a crude magnesium chloride solution called bittern, which is mainly composed of magnesium obtained by removing sodium from seawater for salt production.

[0011] The marine-derived potassium salt used in this invention may have a potassium chloride content of 51% by mass or more of the solid content, more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more. The upper limit is preferably 99.9% by mass or less of the solid content, and more preferably 99.7% by mass or less. Furthermore, the marine-derived potassium salt used in this invention preferably has a potassium content of 20 to 50% by mass, and more preferably 30 to 45% by mass, of the solid content, due to its high effect in improving milk flavor and its low tendency to impart a sharp bitterness.

[0012] Furthermore, the marine-derived potassium salt used in this invention preferably has a sodium content of 3 to 15% by mass, and more preferably 4 to 10% by mass, in terms of its high effect in improving milk flavor and its ability to avoid imparting a sharp salty taste. For example, sodium can be contained in the form of sodium chloride, and its content can be 8 to 35% by mass in the solid content. Furthermore, the marine-derived potassium salt used in this invention preferably has a magnesium content of 2% by mass or less, and more preferably 1% by mass or less, in the solid content.

[0013] Furthermore, the marine-derived potassium salt used in this invention preferably has a solid content of 95% by mass or more, and more preferably 97% by mass or more. The solid content is the amount excluding water, and can be measured by atmospheric pressure heating and drying or the Karl Fischer method.

[0014] In this invention, it is preferable to use crude seawater potassium chloride, as it yields a water-in-oil emulsion oil composition with a "natural and mellow flavor" and "good richness and aftertaste" among the above-mentioned marine-derived potassium salts.

[0015] An example of such crude seawater potassium chloride is "Calibase" (manufactured by FC Chemical). In addition to crude seawater potassium chloride, another example of a marine-derived potassium salt is "Ocean Cali" (manufactured by FC Chemical).

[0016] Common potassium salts used in food include potassium citrate, monopotassium phosphate, dipotassium phosphate, tripotassium phosphate, potassium oxalate, potassium tripolyphosphate, potassium metaphosphate, potassium pyrophosphate, and potassium chloride. However, these are mineral-derived or chemical products, have high purity, and when used in water-in-oil emulsion oil compositions, they produce a straightforward bitter taste, thus failing to achieve the effects of the present invention. It is not clear why the marine-derived potassium salt used in this invention exhibits the effects described above, but it is thought to be because it contains a well-balanced mix of residual impurities other than potassium chloride. In the water-in-oil emulsion oil composition of the present invention, the amount of potassium salts other than marine-derived potassium salts is preferably 50 parts by mass or less, more preferably 20 parts by mass or less, even more preferably 10 parts by mass or less, and most preferably 1 part by mass or less, per 100 parts by mass of marine-derived potassium salts.

[0017] The content of the above-mentioned marine-derived potassium salt varies depending on the type and purpose of use of the water-in-oil type emulsified oil and fat composition. However, from the viewpoints of having a high milk flavor improvement effect, being likely to improve the flavor of the water-in-oil type emulsified oil and fat composition, and not feeling sharp bitterness or saltiness, it is preferably 0.05 to 5% by mass, more preferably 0.05 to 2% by mass, and even more preferably 0.05 to 0.5% by mass.

[0018] The water-in-oil type emulsified oil and fat composition of the present invention is preferable in that it can be made into a water-in-oil type emulsified oil and fat composition with a good milk flavor containing protein. From the viewpoint of obtaining the milk flavor improvement effect by containing protein, the protein content in the water-in-oil type emulsified oil and fat composition of the present invention is preferably 0.0002% by mass or more, more preferably 0.001% by mass or more. Also, from the viewpoint of suppressing the imparting of flavors different from the milk flavor, the protein content is preferably 5% by mass or less, more preferably 2% by mass or less. In the present invention, since a milk flavor can be obtained even if the amount of protein is trace, the amount of protein may be 0.05% by mass or less. In the present invention, it is preferable to use plant-derived protein. It is also preferable that the amount of plant-derived protein in the water-in-oil type emulsified oil and fat composition is within the range of not less than the lower limit and not more than the upper limit of each of the above-mentioned preferred (or more preferred, even more preferred, particularly preferred) amounts of the protein. Examples of the above-mentioned protein include milk-derived protein (also referred to as "milk protein"), animal-derived proteins such as egg-derived protein, livestock meat-derived protein, and fish meat-derived protein, plant-derived proteins such as cereal-derived protein, nut-derived protein, and bean-derived protein, protein derived from microorganisms, and food raw materials containing them.

[0019] Furthermore, the present invention exhibits a good milky flavor even without containing milk protein, by using marine-derived potassium salts. For this reason, it is preferable that the present invention does not contain milk protein or other animal-derived proteins. From this viewpoint, if the water-in-oil emulsion oil composition contains protein, it is preferable that 90% or more by mass be plant-derived protein, more preferably 95% or more by mass be plant-derived protein, and particularly preferably 99% or more by mass be plant-derived protein.

[0020] The water-in-oil emulsion oil composition of the present invention is preferably such that it contains plant milk and / or plant-derived protein material, especially when it does not contain animal-derived protein, as it can be a rich, milky-flavored water-in-oil emulsion oil composition.

[0021] The above-mentioned plant-based milks are extracts or juices, ground or pulverized liquids of nuts, legumes, and grains, and have recently attracted attention as a substitute for cow's milk. Plant-based milks are usually liquid at 25°C. In the case of extracts, the solvent is water, and they are obtained by adding water to nuts, legumes, or grains, mixing, and then straining, grinding, or pulverizing before solid-liquid separation. Ground and pulverized liquids can be obtained by grinding or pulverizing nuts, legumes, or grains and adding water, in which case either grinding or pulverizing or adding water can come first. Examples of nuts include hazelnuts, almonds, cashews, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts. Examples of legumes include soybeans, adzuki beans, mung beans, chickpeas, peas, and peanuts. Examples of grains include rice, barley, wheat, Job's tears, and oats. In the present invention, it is preferable to use one or more plant-based milks selected from the group consisting of almonds, rice, soybeans, chickpeas, peas, rice, and oats, and particularly preferable to use rice or oats. Furthermore, the above-mentioned plant milk can be a concentrated liquid of the plant milk, or a processed liquid obtained through enzyme treatment, microbial fermentation, heat treatment, or acid treatment. Commercially available products can also be used. The oil content in the plant milk is preferably 0.1 to 10% by mass, and more preferably 1 to 5% by mass. The protein content in the plant milk is preferably 0.1 to 10% by mass, and more preferably 0.2 to 5% by mass.

[0022] The water-in-oil emulsion composition of the present invention preferably contains 0.1 to 45% by mass when using plant milk. A concentration of 0.1% by mass or more in the water-in-oil emulsion composition makes it easier to improve the milk flavor, while a concentration of 45% by mass or less facilitates the production of the water-in-oil emulsion composition and has the advantage of suppressing the unique flavors of grains, nuts, beans, etc. contained in plant milk. More preferably, the concentration is 0.1 to 20% by mass, and even more preferably 0.2 to 5% by mass, as it is particularly effective in suppressing the unique flavors of grains, nuts, beans, etc. contained in plant milk. For the same reasons as above, when using plant milk in a water-in-oil emulsion oil composition, the amount of plant milk in the water-in-oil emulsion oil composition is preferably 0.0002 to 2% by mass, more preferably 0.001 to 1% by mass, and particularly preferably 0.001 to 0.5% by mass, as protein content.

[0023] Examples of plant-derived protein sources include proteins from nuts such as hazelnuts, almonds, cashews, macadamia nuts, pistachios, coconuts, sesame seeds, and walnuts; proteins from legumes such as soybeans, adzuki beans, mung beans, chickpeas, peas, and peanuts; and proteins from grains such as rice, barley, wheat, Job's tears, and oats.

[0024] In the present invention, it is preferable to use isolated proteins (e.g., isolated soy protein) obtained by separating proteins from nuts, legumes, and grains as plant-derived protein materials, and it is preferable to use isolated proteins obtained by separating proteins so that the protein content is 20% by mass or more, preferably 50% by mass or more. For example, the separation operation may include isoelectric point precipitation of soy protein extracted with water from defatted soybeans, followed by neutralization and drying as necessary. As for plant-derived proteins other than the proteins in plant milk, such as plant-derived protein materials used in water-in-oil emulsion oil compositions, it is preferable that they be in powder form from the viewpoint of ease of use and flavor expression (easily perceiving a rich milky flavor). Furthermore, it is preferable to use powder with a protein content of 20% by mass or more, and more preferable to use powder with a protein content of 50% by mass or more, as plant-derived proteins other than the proteins in plant milk. Furthermore, even if the material is a grain, nut, or legume, the amount of powder or granules derived from grains, nuts, or legumes such as wheat flour, soy flour, kinako (roasted soybean flour), almond flour, or peanuts that have not undergone a separation operation to achieve a protein content of 30% by mass or more is preferably less than the amount of protein purity in the separated protein obtained through a separation operation to achieve a protein content of 30% by mass or more. It is more preferably 30 parts by mass or less, and particularly preferably 10 parts by mass or less, per 100 parts by mass of the amount of protein purity in the separated protein.

[0025] In particular, when using plant-derived protein materials, the water-in-oil emulsion oil composition of the present invention preferably contains 0.01 to 5% by mass of protein, more preferably 0.03 to 2% by mass, and even more preferably 0.05 to 2% by mass. When both plant-based milk and plant-derived protein materials are included, the ratio of these materials can be appropriately selected within the range of 1:99 to 99:1 by mass.

[0026] The oil content of the above water-in-oil emulsion oil composition is preferably 35 to 99% by mass, more preferably 55 to 99%, and even more preferably 60 to 95% by mass. A content of 35% by mass or more is preferable in terms of preventing deterioration of the stability of the water-in-oil emulsion oil composition.

[0027] The oils and fats used in the above-mentioned water-in-oil emulsion oil and fat composition are not particularly limited, but examples include various vegetable oils and animal oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, fish oil, and whale oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and transesterification. In the present invention, these oils and fats can be used individually or in combination of two or more types. Furthermore, when using the water-in-oil emulsion oil composition of the present invention as a vegan food, it is necessary not to use animal fats such as beef tallow, milk fat, pork fat, cocoa butter, fish oil, or whale oil.

[0028] In the present invention, it is preferable not to include hydrogenated oils other than highly hydrogenated oils in order to reduce the amount of trans fatty acids and to enhance flavor expression (making it easier to perceive a rich, milky flavor). From this viewpoint, it is preferable that hydrogenated oils other than highly hydrogenated oils make up 10% by mass or less, more preferably 1% by mass or less, of the total oils and fats used in the water-in-oil emulsion oil composition, and it is most preferable not to use them at all.

[0029] In this invention, the use of randomly transesterified oils is preferable in terms of flavor expression (making it easier to perceive a rich, milky flavor). When using randomly transesterified oils, it is more preferable that the amount is 10% by mass or more and 95% by mass or less of the total oils used in the water-in-oil emulsion oil composition.

[0030] Furthermore, the water-in-oil emulsion oil composition of the present invention preferably has a water content of 0.2 to 60% by mass, more preferably 0.2 to 50% by mass, and even more preferably 4 to 35% by mass. The above oil and water content should be calculated by adding the oil and water content contained in the other components listed below.

[0031] Since the water-in-oil emulsion of the present invention only requires that the outermost phase be the oil phase, it also includes multiple emulsion systems such as oil-in-water emulsions.

[0032] Furthermore, the water-in-oil emulsion fat composition of the present invention is preferably a plastic fat composition such as margarine or fat spread, as it offers excellent suitability for use in food and beverages, such as workability and functionality in areas like spreadability and creaming.

[0033] The above-mentioned water-in-oil emulsion oil composition may also contain sugars. Examples of such sugars include refined white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, cyclodextrin, enzyme-fermented starch syrup, acid-fermented starch syrup, reduced starch syrup, reduced starch syrup, polydextrose, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, isomerized liquid sugar, sucrose-bonded starch syrup, caramel, maple sugar, oligosaccharides, xylose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactulose oligosaccharides, hemicellulose, molasses, isomaltoligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theandeoligosaccharides, and gentiooligosaccharides.

[0034] However, in order to ensure that the water-in-oil emulsion fat composition of the present invention has a particularly good milky flavor when consumed directly, the sugar content is preferably 5% by mass or less, more preferably 2% by mass or less, even more preferably 1% by mass or less, and most preferably none, as solid content. Furthermore, when using the water-in-oil emulsion oil composition of the present invention as a vegan food, it is necessary that it not contain lactose and its processed sugars.

[0035] The above-mentioned water-in-oil emulsion oil composition may also contain salt. In order to ensure that the water-in-oil emulsion fat composition of the present invention has a good milky flavor when consumed directly, the salt content is preferably 0.2 to 2.0% by mass, more preferably 0.4 to 1.3% by mass.

[0036] The above-mentioned water-in-oil emulsion oil composition may contain an emulsifier. Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins, etc., which can be used individually or in combination of two or more.

[0037] The amount of emulsifier varies depending on the application. For example, in a water-in-oil emulsion oil composition, it can be 0.01 to 30% by mass, but 0.01 to 5% by mass is preferred from the viewpoint of emulsification stability and flavor, and 0.01 to 2% by mass is more preferred. Note that the amount of emulsifier referred to here does not include the amount of plant-derived protein material.

[0038] The above-described water-in-oil emulsion oil composition may contain other components besides potassium salts, plant milk, plant-derived protein materials, oils and fats, water, salt, sugars, and emulsifiers, to the extent that it does not affect the effects of the present invention. The above-mentioned water-in-oil emulsion oil composition may contain other components besides those listed above. Examples of such other components include starches, thickeners and stabilizers, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, eggs and various egg products, flavorings, milk and dairy products, seasonings, pH adjusters, food preservatives, shelf-life extenders, fruits or fruit juices, coffee, spices, cocoa mass, cocoa powder, vegetables, meats, and seafood, as well as other food ingredients and food additives. Other components may be used as desired, as long as they do not impair the purpose of the present invention, but preferably they are used in a range where the total amount in the water-in-oil emulsion oil composition of the present invention is 20% by mass or less, more preferably 10% by mass or less.

[0039] Furthermore, when using the water-in-oil emulsion oil composition of the present invention as a vegan food, it is necessary that it not contain animal-derived food materials or food additives such as milk, dairy products, meat, and seafood.

[0040] Next, a method for producing the above-mentioned water-in-oil emulsion oil composition will be described. The water-in-oil emulsion oil and fat composition of the present invention is not particularly limited in its manufacturing method, and can be produced by dissolving the oil phase, cooling it, and crystallizing it to form an oil and fat composition, and preferably by adding a marine-derived potassium salt in an amount of 0.05 to 5% by mass of the water-in-oil emulsion oil and fat composition. If plant milk is included, it may be added to the aqueous phase or the oil phase, but it is preferably added to the aqueous phase. Furthermore, if the above-mentioned plant-derived protein material is included, it may be added to the aqueous phase or the oil phase, but it is preferably added to the aqueous phase.

[0041] Specifically, first, the oil phase is dissolved by adding other oil phase raw material components as needed, and the dissolved oil phase is then mixed and emulsified with the aqueous phase as needed. Next, sterilization treatment is desirable. The sterilization method can be a batch system in a tank or a continuous system using a plate heat exchanger or scrape heat exchanger. Next, the oil phase is cooled and crystallized. Preferably, it is cooled and plasticized. The cooling conditions are preferably -0.5°C / min or higher, and more preferably -5°C / min or higher. In this case, rapid cooling is preferred over slow cooling.

[0042] Cooling equipment includes closed-type continuous tube coolers, such as margarine manufacturing machines like bottlers, composters, and perfectors, as well as plate-type heat exchangers. Another option is a combination of an open-type diacooler and compressor. Furthermore, in any of the manufacturing steps for producing the above-mentioned water-in-oil emulsion oil composition, nitrogen, air, etc. may or may not be incorporated. In the process described above, the marine-derived potassium salt may be added to either the aqueous phase or the oil phase, but it is preferable to include it in the aqueous phase because it allows for rapid dissolution of the marine-derived potassium salt into the aqueous phase.

[0043] The water-in-oil emulsion fat composition of the present invention has applications such as a fat composition for kneading, a fat composition for roll-ins, a fat composition for fillings, a fat composition for sandwiches, a fat composition for toppings, a fat composition for spreads, a fat composition for sprays, a fat composition for coatings, a fat composition for frying, and a fat composition for creams. It can be used in bakery products such as sliced ​​bread, sweet buns, Danish pastries, pies, choux pastries, donuts, cakes, cookies, hard biscuits, waffles, and scones. In particular, the water-in-oil emulsion fat composition of the present invention has a good milky flavor when consumed directly, so it is preferably a fat composition for fillings, a fat composition for sandwiches, a fat composition for toppings, or a fat composition for spreads, and most preferably a fat composition for spreads, which is consumed in large quantities. In that case, crude seawater potassium chloride has the effect of making the saltiness milder, so it is also preferable to use a fat composition for spreads. The amount of the water-in-oil emulsion oil composition of the present invention used in the above applications will vary depending on the application and is not particularly limited.

[0044] Furthermore, the water-in-oil emulsion fat composition of the present invention exhibits a good milky flavor regardless of the amount of milk fat or milk protein, and even when it does not contain milk fat or milk protein. Therefore, it can be suitably used as a vegan food that does not use animal-derived ingredients. [Examples]

[0045] Next, the present invention will be described in more detail with reference to examples and comparative examples, but these do not limit the present invention in any way. In each of the following examples, the amount of potassium salts other than marine-derived potassium salts was 1 part by mass or less per 100 parts by mass of marine-derived potassium salts in the water-in-oil emulsion oil composition.

[0046] <Manufacturing of water-in-oil emulsion oil composition with plasticity> [Example 1] A random transesterified oil mixture was prepared by heating 82.5 parts by mass of a mixture of palm super olein, palm kernel oil: palm hardened oil in a mass ratio of 75:25, a random transesterified oil mixture of palm kernel oil: palm hardened oil in a mass ratio of 50:50, and rapeseed liquid oil in a mass ratio of 30:30:10:30 to 60°C. Then, 0.23 parts by mass of glycerin monostearate and 0.2 parts by mass of lecithin were added and dissolved to prepare an oil phase. Meanwhile, 15.79 parts by mass of water, 0.65 parts by mass of salt, 0.5 parts by mass of rice milk (oil content 1% by mass, protein content 0.3% by mass), and 0.13 parts by mass of crude seawater potassium chloride (Calibase: manufactured by FC Chemical) (solid content 99.9% by mass, potassium content 39.2% by mass, magnesium content 1% or less by mass, sodium content 8.3% by mass, sodium chloride content in solids 21.3% by mass) were mixed and heated to 60°C to prepare a dissolved aqueous phase. The above oil phase and aqueous phase were made into a water-in-oil emulsion, sterilized, subjected to a rapid cooling and plasticization process (cooling rate -20°C / min), and subjected to a rapid cooling and plasticization process (cooling rate -20°C / min) to obtain Spreading Margarine 1, which is the plastic water-in-oil emulsion fat composition of the present invention. The obtained Spreading Margarine 1 had a smooth texture without lumps or grittiness and possessed good spreadability. The following flavor evaluation was conducted regarding the taste.

[0047] [Example 2] Spreading margarine 2, which is a water-in-oil emulsion oil composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the rice milk used in Example 1 was omitted and the amount of water was changed from 15.79 parts by mass to 16.29 parts by mass. The obtained spreading margarine 2 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0048] [Comparative Example 1] A comparative example, Spreading Margarine 3, was obtained according to the formulation and manufacturing method of Example 1, except that an equal amount of potassium chloride (mineral-derived) (Silvin: manufactured by Organo Foodtech) (potassium content 52.0% by mass, sodium content 0% by mass) was used instead of the crude seawater potassium chloride (Calibase) used in Example 1. The obtained Spreading Margarine 3 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0049] [Comparative Example 2] In Example 1, instead of using crude seawater potassium chloride (Calibase) used in Example 1, an equal amount of mineral-derived potassium chloride (Silvin: manufactured by Organo Foodtech) (potassium content 52.0% by mass, sodium content 0% by mass) was used. Furthermore, the rice milk used in Example 1 was omitted, and the amount of water was changed from 15.79 parts by mass to 16.29 parts by mass. Except for these changes, a comparative example of a water-in-oil emulsion fat composition, margarine 4 for spreading, was obtained according to the formulation and manufacturing method of Example 1. The obtained margarine 4 for spreading had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0050] [Example 3] Spreading margarine 5, a water-in-oil emulsion oil composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of rice milk added was changed from 0.5 parts by mass to 0.2 parts by mass and the amount of water was changed from 15.79 parts by mass to 16.09 parts by mass. The obtained spreading margarine 5 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0051] [Example 4] Spread margarine 6, a water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of rice milk added was changed from 0.5 parts by mass to 5 parts by mass and the amount of water was changed from 15.79 parts by mass to 11.29 parts by mass. The obtained spread margarine 6 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0052] [Example 5] Spread margarine 7, a water-in-oil emulsion oil composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of rice milk added was changed from 0.5 parts by mass to 15 parts by mass and the amount of water was changed from 15.79 parts by mass to 1.29 parts by mass. The obtained spread margarine 7 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0053] [Example 6] Spreading margarine 8, a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the rice milk used in Example 1 was replaced with an equal amount of oat milk (oil content 1.24% by mass, protein content 0.95% by mass) obtained by the formulation and manufacturing method described below. The obtained spreading margarine 8 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0054] (Oat milk production) 90.76 parts by mass of water was heated to 60°C, and while stirring, 0.05 parts by mass of α-amylase BAN 480L (Novozymes), 0.1 parts by mass of glucoamylase amylase AG (Novozymes), and 8.0 parts by mass of oat flour (Granvia) (oil content 3.0% by mass, protein content 11.9% by mass) were added and the mixture was held for 3 hours to allow the enzymatic reaction to occur. After inactivation treatment at 90°C for 15 minutes, the mixture was cooled to 5°C to produce oat saccharified oats. 1 part by mass of sunflower oil and 0.09 parts by mass of salt were mixed with this to prepare a preliminary emulsion. After homogenization at a pressure of 3 MPa, the mixture was sterilized at 140°C for 4 seconds in a VTIS sterilizer (Alfa Laval UHT sterilizer), homogenized again at a pressure of 5 MPa, and cooled to 5°C to obtain oat milk.

[0055] [Example 7] Spreading margarine 9, which is a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the rice milk used in Example 1 was replaced with an equal amount of almond milk (Almond Breeze Sugar-Free: Pokka Sapporo Food & Beverage Co., Ltd.) (oil content 1.2% by mass, protein content 0.6% by mass). The obtained spreading margarine 9 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0056] [Example 8] Spreadable margarine 10, which is a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the rice milk used in Example 1 was replaced with an equal amount of macadamia milk (unsweetened macadamia milk: manufactured by Kikkoman Beverage Co., Ltd.) (oil content 2.6% by mass, protein content 0.3% by mass). The obtained spreadable margarine 10 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0057] [Example 9] Except for replacing the rice milk used in Example 1 with an equal amount of commercially available soy milk (oil content 2% by mass, protein content 3.6% by mass), a spreadable margarine 11, which is a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1. The obtained spreadable margarine 11 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0058] [Example 10] Except for omitting the rice milk used in Example 1, adding 1 part by mass of soy-derived protein (Fujipro F: manufactured by Fuji Oil Co., Ltd.) (protein content 85.8% by mass) as a plant-derived protein material, and changing the amount of water from 15.79 parts by mass to 15.29 parts by mass, a spreadable margarine 12, which is a plastic water-in-oil emulsion oil composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1. The obtained spreadable margarine 12 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0059] [Comparative Example 3] In the comparative example, a water-in-oil emulsion oil-based margarine for spreading, 13, was obtained following the formulation and manufacturing method of Example 1, except that the rice milk and crude seawater potassium chloride (Calibase) used in Example 1 were omitted, 1 part by mass of soy-derived protein (Fujipro F: manufactured by Fuji Oil Co., Ltd.) (protein content 85.8% by mass) was added as a plant-derived protein material, and the amount of water was changed from 15.79 parts by mass to 15.42 parts by mass. The obtained margarine for spreading, 13, had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0060] [Example 11] Spread margarine 14, a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of crude seawater potassium chloride (Calibase) used in Example 1 was changed from 0.13 parts by mass to 0.05 parts by mass, and the amount of water was changed from 15.79 parts by mass to 15.87 parts by mass. The obtained spread margarine 14 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0061] [Example 12] Spread margarine 15, a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of crude seawater potassium chloride (Calibase) used in Example 1 was changed from 0.13 parts by mass to 0.5 parts by mass, and the amount of water was changed from 15.79 parts by mass to 15.42 parts by mass. The obtained spread margarine 15 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0062] [Example 13] Spread margarine 16, a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of crude seawater potassium chloride (Calibase) used in Example 1 was changed from 0.13 parts by mass to 1.3 parts by mass, and the amount of water was changed from 15.79 parts by mass to 14.62 parts by mass. The obtained spread margarine 16 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0063] [Example 14] Spreadable margarine 17, which is a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that the amount of crude seawater potassium chloride (Calibase) used in Example 1 was changed from 0.13 parts by mass to 0.07 parts by mass, and 0.06 parts by mass of marine-derived potassium salt (Ocean Cali: manufactured by FC Chemical) (solid content 99.9% by mass, potassium content 52.2% by mass, magnesium content 1% by mass or less, sodium content 0% by mass) was added. The obtained spreadable margarine 17 had a smooth texture without lumps or grittiness and had good spreadability. The flavor was evaluated as described below.

[0064] [Example 15] Spreadable margarine 18, which is a plastic water-in-oil emulsion fat composition of the present invention, was obtained according to the formulation and manufacturing method of Example 1, except that 0.13 parts by mass of ocean-derived potassium salt (ocean potassium) was added in place of 0.13 parts by mass of crude seawater potassium chloride (potassium base) used in Example 1. The obtained spreadable margarine 18 had a smooth texture without lumps or grittiness and exhibited good spreadability. The flavor was evaluated as described below.

[0065] <Evaluation of water-in-oil emulsion oil and fat compositions> The resulting margarines for spread (1-18) were subjected to the following flavor evaluation tests, and the results are shown in Table 1.

[0066] <Flavor Evaluation> The obtained water-in-oil emulsion fat composition (spreadable margarine) was subjected to a flavor evaluation test (perception of milk flavor) by 23 panelists. In the sensory evaluation, the perception of milk flavor was evaluated on a four-point scale according to the evaluation criteria below, and the highest-receiving rating was used as the final rating. Furthermore, if the water-in-oil emulsion fat composition (spreadable margarine) obtained in Example 1 was described as having a "natural and mellow flavor," comments regarding its differences from other fat compositions were listed in Table 1 for any comments that were received multiple times or more.

[0067] (Criteria for evaluating the perception of milky flavor) ◎ The rich, creamy milky flavor lingers, which is excellent. ○ It has a rich, creamy milky flavor, which is good. △ The milky flavor lacks richness, making it somewhat unsatisfactory. × I can't taste any milk flavor.

[0068] [Table 1]

[0069] From the above results, it can be seen that the water-in-oil emulsion oil composition of the present invention can exhibit a good milky flavor by containing a marine-derived potassium salt.

Claims

1. Contains marine-derived potassium salts, Contains plant-based milk and / or plant protein materials. The marine-derived potassium salt is a water-in-oil emulsion oil composition having a potassium chloride content of 51% by mass or more of the solid content, a sodium content of 3 to 15% by mass of the solid content, and a magnesium content of 2% by mass or less of the solid content.

2. The water-in-oil emulsion oil composition according to claim 1, wherein the above-mentioned marine-derived potassium salt is crude seawater potassium chloride.

3. A water-in-oil emulsion oil composition according to claim 1 or 2, which does not contain animal-derived protein.

4. A water-in-oil emulsion oil composition according to any one of claims 1 to 3, for use as a spread.

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