JP7129779B2 - Water-in-oil emulsified fat composition for filling - Google Patents

Description

The present invention provides a water-in-oil emulsified fat composition for filling that does not have an oily feeling when placed in the mouth, exhibits good meltability in the mouth, and gives the flavor of sugar, dairy products, and other taste components, and the oil. The present invention relates to a fat composition for preparing an emulsified fat composition in medium water.

Food water-in-oil type emulsified oil and fat compositions such as butter, margarine, fat spread and butter cream are widely used in the food field. Since the continuous phase of these water-in-oil emulsified oil and fat compositions for food is the oil phase, when these water-in-oil emulsified oil and fat compositions for food are put in the mouth, they give an oily feeling. The water-in-oil emulsified oil and fat composition has poor melting in the mouth, and the taste of taste components (sugars, dairy products, jams, salts, acidulants, flavors, etc.) contained in the aqueous phase of the water-in-oil emulsified oil and fat composition. There was a problem that it was difficult to feel

Therefore, an oil containing polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester with an HLB of 8 or more, which quickly transforms from a water-in-oil type to an oil-in-water type when put in the mouth, melts in the mouth, and has a good oily feel. A medium water type food has been studied (see, for example, Patent Document 1). In addition, the aqueous phase contains 0.001 to 2.5% by mass of milk protein and 0.001 to 10% by mass of whey mineral as a solid content, and the oil phase is unsaturated in the main constituent fatty acids, and HLB A water-in-oil type cream containing a polyglycerin fatty acid ester with a s.a. These water-in-oil creams are good in melting in the mouth and oily feeling, but further improvements in melting in the mouth and oily feeling are desired for water-in-oil creams.

Furthermore, a complex of an organic acid monoglyceride such as diacetyl tartaric acid monoglyceride, citric acid monoglyceride, and milk protein, fats and oils, milk solids and water are mixed, and selected from the group consisting of fatty acid degrading enzymes, proteolytic enzymes and lactose degrading enzymes. An emulsified oil-and-fat composition containing an enzymatically-decomposed product that has been decomposed by the action of one or more of them has been investigated (see, for example, Patent Document 3). Water-in-oil fat compositions such as margarine and fat spread, which are one form of these emulsified fat compositions, can be used by kneading into food dough such as confectionery and bread, but are used as fillings directly in the mouth. It wasn't. In addition, the inventions relating to these oil and fat compositions provide enzyme-decomposed products having excellent milk flavor by enzymatically treating complexes of organic acid monoglycerides such as diacetyl tartaric acid monoglycerides and citric acid monoglycerides with milk proteins. It is an invention aimed at, and does not suggest any effect of making the flavor of sugar, dairy products, or other taste components added to the water-in-oil emulsified oil composition stronger. The method for producing the oil and fat composition of No. 2 includes complicated steps for preparing a complex of organic acid monoglycerides such as diacetyl tartaric acid monoglyceride and citric acid monoglyceride and milk protein.

As a water-in-oil type oil composition for filling directly contained in the mouth, it contains polyglycerol condensed ricinoleic acid ester, the oil phase is 60% by weight or less, and the electrical conductivity at around 36 ° C. is 0 within 300 seconds. A spread that rises to 2 mS / cm or more (see, for example, Patent Document 4), contains polyglycerol condensed ricinoleic acid ester, has a fat percentage of 40% by weight or less, and has an electrical conductivity at around 36 ° C. within 300 seconds Spreads rising above 0.1 mS/cm (see, for example, US Pat. No. 6,300,000) have been considered. The proportion of water in these spreads is relatively high, so these spreads rely heavily on highly emulsifying polyglycerin condensed ricinoleic acid esters as an essential ingredient to maintain a water-in-oil structure. In addition, no study has been conducted on the effect of adding sugar or other taste-imparting ingredients to these spreads to make the flavor of the ingredients stronger.

JP 2011-193734 A JP 2009-195161 A JP-A-11-28057 WO 99/27797 pamphlet WO 99/15025 pamphlet

Conventionally, there has been a demand for a water-in-oil type emulsified oil and fat composition for filling that does not give an oily feeling when placed in the mouth, exhibits good meltability in the mouth, and gives the flavor of sugar, dairy products, and other taste components. However, such a water-in-oil type emulsified fat composition for filling has not been provided. An object of the present invention is to provide a water-in-oil type emulsified oil and fat composition for filling that does not have an oily feeling when placed in the mouth, exhibits good melting in the mouth, and gives the flavor of sugar, dairy products, and other taste components. to do. Furthermore, another object of the present invention is to provide a fat composition for preparing the water-in-oil emulsified fat composition.

In order to solve the above-described problems, the present inventors have extensively studied compounds to be contained as emulsifiers in water-in-oil emulsified fat compositions for fillings. As a result, one or more selected from the group consisting of polyglycerin fatty acid esters in which a certain amount or more of saturated fatty acids are ester-bonded, diacetyl tartaric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, and acetic acid monoglyceride having an iodine value of 10 or less The water-in-oil type emulsified oil and fat composition for filling, which contains an emulsifier and has a water content of 5 to 35% by mass, does not have an oily feeling when it is contained in the mouth, exhibits good melting in the mouth, and contains sugar, milk The present inventors have found that the flavor of products and other taste components can be felt, and have completed the present invention.

That is, the present invention
[1] A water-in-oil emulsified fat composition for filling containing one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides, wherein the fatty acid residue in the polyglycerin fatty acid ester 80% by mass or more of the organic acid is saturated fatty acid, and the organic acid monoglyceride is one or two or more organic acids selected from the group consisting of diacetyl tartaric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, and acetic acid monoglyceride having an iodine value of 10 or less. A water-in-oil type emulsified oil and fat composition for filling, which is a monoglyceride and has a water content of 5 to 35% by mass,
[2] The water-in-oil emulsified fat composition for filling according to [1], which contains 0.005 to 0.2% by mass of diacetyl tartaric acid monoglyceride;
[3] The water-in-oil emulsified fat composition for filling according to [1] or [2], which contains 0.005 to 1% by mass of citric acid monoglyceride,
[4] The water-in-oil emulsified fat composition for filling according to any one of [1] to [3], which contains 0.02 to 1.5% by mass of succinic acid monoglyceride,
[5] The water-in-oil emulsified fat composition for filling according to any one of [1] to [4], which contains 0.02 to 0.5% by mass of acetic acid monoglyceride having an iodine value of 10 or less,
[6] Any one of [1] to [5], wherein 80% by mass or more of the fatty acid residues that bind to the polyglycerin fatty acid ester are palmitic acid and stearic acid, and the polyglycerin fatty acid ester has an HLB value of 10 or more. Water-in-oil emulsified oil composition for filling according to
[7] The water-in-oil emulsified fat composition for filling according to any one of [1] to [6], which contains 0.005 to 3% by mass of polyglycerin fatty acid ester;
[8] Further, it relates to the water-in-oil type emulsified fat composition for filling according to any one of [1] to [7], which contains an amphipathic protein.

Furthermore, the present invention provides
[9] A water-in-oil emulsified fat composition for filling containing one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides and having a water content of 5 to 35% by mass. 80% by mass or more of the fatty acid residues in the polyglycerin fatty acid ester are saturated fatty acids, and the organic acid monoglycerides are diacetyl tartaric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, iodine An oil and fat composition that is one or more organic acid monoglycerides selected from the group consisting of acetic acid monoglycerides with a value of 10 or less,
[10] The oil and fat composition according to [9], which contains 0.005 to 0.7% by mass of diacetyltartaric acid monoglyceride,
[11] The oil and fat composition according to [9] or [10], which contains 0.005 to 3.5% by mass of citric acid monoglyceride,
[12] The oil and fat composition according to any one of [9] to [11], containing 0.02 to 5% by mass of succinic monoglyceride,
[13] The oil and fat composition according to any one of [9] to [12], containing 0.02 to 2% by mass of acetic acid monoglyceride with an iodine value of 10 or less,
[14] The oil and fat composition according to any one of [9] to [13], which contains 0.005 to 10% by mass of polyglycerol fatty acid ester.

The water-in-oil type emulsified oil and fat composition for filling of the present invention does not have an oily feeling when put in the mouth, exhibits good meltability in the mouth, and gives the flavor of sugar, dairy products, and other taste components.

The water-in-oil emulsified fat composition for filling of the present invention contains one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides. 80% by mass or more, preferably 90% by mass or more, and more preferably 95% by mass or more of the fatty acid residues in the polyglycerol fatty acid ester are saturated fatty acids. If the content of saturated fatty acid residues in the polyglycerol fatty acid ester is less than 80% by mass, the water-in-oil type emulsified oil and fat composition for filling does not exhibit good meltability in the mouth, and sugar, dairy products, and other taste components does not give off the flavor of

The saturated fatty acid of the saturated fatty acid residue is not limited to a specific fatty acid. Specific examples of the saturated fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid. Preferred saturated fatty acids are lauric acid, palmitic acid and stearic acid, and more preferred are palmitic acid and stearic acid.

The HLB value of the polyglycerol fatty acid ester is preferably 10 or more, particularly preferably 12 or more. The preferred content of the polyglycerol fatty acid ester in the water-in-oil emulsified fat composition for filling of the present invention is 0.005 to 3% by mass, and the more preferred content is 0.01 to 2% by mass. A preferable content is 0.01 to 1% by mass.

The organic acid monoglyceride contained in the water-in-oil emulsified fat composition for filling of the present invention is one or more selected from the group consisting of diacetyl tartaric acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, and acetic acid monoglyceride having an iodine value of 10 or less. is a monoglyceride of

Fatty acids in these organic acid monoglycerides are not limited to specific fatty acids. Specific examples of the fatty acid include saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid; palmitoleic acid, oleic acid, linoleic acid, icosenoic acid, icopentaenoic acid, erucic acid, etc. of unsaturated fatty acids. Preferred fatty acids are palmitic acid and stearic acid, and more preferred fatty acid is stearic acid.

The content of diacetyl tartaric acid monoglyceride in the water-in-oil emulsified fat composition for filling of the present invention is preferably 0.005 to 0.2% by mass, more preferably 0.01 to 0.1% by mass. A more preferable content is 0.01 to 0.05% by mass.

The content of citric acid monoglyceride in the water-in-oil emulsified fat composition for filling of the present invention is preferably 0.005 to 1% by mass, more preferably 0.01 to 0.8% by mass. A preferable content is 0.01 to 0.4% by mass.

The preferred content of succinic acid monoglyceride in the water-in-oil emulsified fat composition for filling of the present invention is 0.02 to 1.5% by mass, and a more preferred content is 0.04 to 0.8% by mass. A more preferable content is 0.04 to 0.4% by mass.

The content of acetic acid monoglyceride having an iodine value of 10 or less in the water-in-oil emulsified fat composition for filling of the present invention is preferably 0.02 to 0.5% by mass, more preferably 0.04 to 0.3. % by mass, and a more preferable content is 0.04 to 0.15% by mass.

When two or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides are used in combination, the content can be determined in consideration of the effect of making the flavor more sensitive when used alone.

Preferred emulsifiers contained in the water-in-oil emulsified fat composition for filling and the fat composition of the present invention are polyglycerin fatty acid ester, diacetyl tartaric acid monoglyceride, and citric acid monoglyceride, and more preferred emulsifier is diacetyl tartaric acid monoglyceride. The water-in-oil type emulsified oil and fat composition for filling containing diacetyltartaric acid monoglyceride of the present invention melts in the mouth very quickly, and it is particularly easy to feel the flavor of sugar, dairy products, and other taste components. Furthermore, diacetyl tartaric acid monoglyceride is generally inexpensive.

The water-in-oil emulsified oil-fat composition and oil-fat composition for filling of the present invention are the polyglycerin fatty acid ester, diacetyltartaric acid monoglyceride, and citric acid monoglyceride in which 80% by mass or more of the fatty acid residues that form an ester bond are saturated fatty acids. In addition to , succinic acid monoglyceride, and acetic acid monoglyceride having an iodine value of 10 or less, emulsifiers conventionally used for the purpose of improving emulsion stability, creaming properties, and emulsifying properties can be contained within a range that does not impair the effects of the present invention. . Specific examples of such emulsifiers include soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, glycerin mono fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin lactic acid ester, glycerin acetic acid fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride and the like. From the viewpoint of preventing deterioration of flavor, one aspect of the water-in-oil emulsified oil and fat composition for filling and the oil and fat composition of the present invention does not contain polyglycerin condensed ricinoleic acid ester, or contains less than 0.005% by weight. include.

Generally, fillings in the food industry are side foodstuffs that are added to base foods such as bakery products such as breads and sweets by topping, pouring, coating, sandwiching, or the like. The water-in-oil fat composition for filling of the present invention includes margarine, fat spread and butter cream used as filling. The margarine has a fat content of 80% or more, and the fat spread has a fat content of less than 80%. It is a water-in-oil emulsified fat composition that is mixed and emulsified with an oil phase. The above butter cream is a mixture of water-containing margarine, fat spread, or substantially water-free plastic oil composition (shortening), which is added with sugars, dairy products, jams, salts, acidulants, seasonings, flavors, and the like. It is a water-in-oil emulsified oil composition in which components and water are dispersed or emulsified. The above-mentioned taste components are carbohydrate-containing taste components (sugars such as glucose, fructose, sucrose, maltose; sorbitol, maltitol, reduced starch syrup, erythritol, etc. starch syrup; isomerized sugar; jam; marmalade; sweetened condensed milk; milk jam, etc.).

The oil-fat composition of the present invention constitutes a water-in-oil emulsified oil-fat composition for filling in which taste components such as sugars, dairy products, jams, salts, acidulants, seasonings and fragrances, and water are dispersed or emulsified. It may be a margarine, a fat spread, a plastic fat composition or a non-plastic fat composition used for cooking. Examples of the non-plasticizing oil and fat composition include oil and fat compositions for use in the oil phase when producing margarine and fat spreads.

The oil and fat composition of the present invention contains one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides. 80% by mass or more, preferably 90% by mass or more, and more preferably 95% by mass or more of the fatty acid residues in the polyglycerol fatty acid ester are saturated fatty acids. If the content of saturated fatty acid residues in the polyglycerin fatty acid ester is less than 80% by mass, the water-in-oil emulsified oil and fat composition for filling prepared from the oil and fat composition does not exhibit good melting in the mouth, and sugar, Does not make you feel the flavor of dairy products and other taste ingredients.

The saturated fatty acid of the saturated fatty acid residue is not limited to a specific fatty acid. Specific examples of the saturated fatty acids are lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and lignoceric acid. Preferred saturated fatty acids are lauric acid, palmitic acid and stearic acid, and more preferred are palmitic acid and stearic acid.

The HLB value of the polyglycerol fatty acid ester is preferably 10 or more, particularly preferably 12 or more. The preferred content of the polyglycerin fatty acid ester in the oil-and-fat composition for preparing the water-in-oil emulsified oil-and-fat composition for filling of the present invention is 0.005 to 10% by mass, and the more preferred content is 0.005-10% by mass. 01 to 7% by mass.

The preferred content of diacetyltartaric acid monoglyceride in the oil-and-fat composition for preparing the water-in-oil emulsified oil-and-fat composition for filling of the present invention is 0.005 to 0.7% by mass, and the more preferred content is 0.01. ~0.35% by mass.

The preferred content of citric acid monoglyceride in the oil and fat composition for preparing the water-in-oil emulsified oil and fat composition for filling of the present invention is 0.005 to 3.5% by mass, and the more preferred content is 0.01. ~3% by mass.

The preferred content of succinic acid monoglyceride in the oil and fat composition for preparing the water-in-oil emulsified oil and fat composition for filling of the present invention is 0.02 to 5% by mass, more preferably 0.04 to 3. % by mass.

The preferred content of acetic acid monoglyceride having an iodine value of 10 or less in the oil and fat composition for preparing the water-in-oil emulsified oil and fat composition for filling of the present invention is 0.02 to 2% by mass, more preferably 0. 0.04 to 1% by mass.

The water-in-oil emulsified fat composition for filling of the present invention may contain an amphipathic protein. Amphipathic proteins are proteins that orient in oil and water phases. Examples of amphipathic proteins include casein, milk protein mainly composed of casein salt or whey protein, egg-derived egg yolk protein, egg-derived egg white protein, soybean protein, wheat protein, pea protein, and processed products thereof. be done. From a flavor standpoint, the preferred amphipathic protein is milk protein.

The amphipathic protein imparts a flavor release effect to the water-in-oil type emulsified oil and fat composition for filling of the present invention, but if the content is too high, scorching tends to occur during the heat sterilization step. The content of the amphiphilic protein in the water-in-oil emulsified fat composition for filling of the present invention is preferably 0.03 to 2.0% by mass.

The water-in-oil emulsified fat composition and fat composition for fillings of the present invention contain edible fats and oils. The edible oils and fats are not limited to specific oils and fats, and include vegetable oils such as rapeseed oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, soybean oil, sunflower oil, palm oil, soft palm oil, palm kernel oil, and coconut oil. animal oils such as lard, beef tallow, milk fat and fish oil; and hydrogenated oils, fractionated oils and transesterified oils thereof. In addition, oils and fats having nutritive properties such as health and healthiness, such as medium-chain fatty acid-containing oils and fats, may be used. These fats and oils are used alone or in combination of two or more. The melting point of the oil phase is preferably 20°C or higher, more preferably 25°C or higher.

When the content of the oil phase portion of the water-in-oil emulsified oil and fat composition for filling of the present invention is reduced, the water-in-oil emulsified oil and fat composition for filling of the present invention melts faster in the mouth, and is used for sugar, dairy products, etc. There is a tendency that the flavor of the taste component of is likely to be felt. The content of the oil phase portion of the water-in-oil type emulsified oil and fat composition for filling of the present invention is preferably 30 to 97% by mass, more preferably 30 to 85% by mass, and still more preferably 30 to 60% by mass. %. The content of the aqueous phase portion of the water-in-oil emulsified fat composition for filling of the present invention is preferably 3 to 70% by mass, more preferably 15 to 70% by mass, and still more preferably 40 to 70% by mass. %.

The water content of the water-in-oil emulsified fat composition for filling of the present invention is 5 to 35% by mass, preferably 10 to 30% by mass, more preferably 15 to 25% by mass. The water content of the oil and fat composition of the present invention is 0 to 35% by mass, preferably 5 to 30% by mass, more preferably 10 to 25% by mass.

The water-in-oil emulsified fat composition for filling of the present invention preferably contains carbohydrates. By containing carbohydrates, it becomes easy to make the content of water in the water phase portion within the desired range. Carbohydrates include monosaccharides such as glucose, fructose, sucrose, maltose and lactose, saccharides composed of disaccharides, sugar alcohols such as sorbitol and maltitol, oligosaccharides, polysaccharides, and dietary fiber, especially saccharides or sugars. It is preferable to have alcohol as a main component. The carbohydrate content of the water-in-oil emulsified fat composition for filling of the present invention is preferably 0 to 53% by weight, more preferably 7.5 to 53% by weight, and still more preferably 15 to 50% by weight. %, most preferably 20-40% by weight.

In the present invention, it is not clear by what action mechanism the specific emulsifier exerts its effect. However, the water-in-oil emulsified fat composition for filling of the present invention tends to be easily dispersed in water. The water-in-oil type emulsified fat composition for filling of the present invention is dispersed in saliva in the mouth, undergoes a phase inversion to an oil-in-water type, does not have an oily feeling in the mouth, has a good meltability in the mouth, and is suitable for sugars, dairy products, and other substances. It is considered that the flavor of the taste component is likely to be perceived.

The method for preparing the water-in-oil emulsified fat composition for filling of the present invention is not limited to a specific method. The preparation method includes a step of adding one or more emulsifiers selected from the above specific polyglycerol fatty acid esters and organic acid monoglycerides to edible fats and oils and uniformly dissolving or dispersing them in the fats and oils by a known method. may contain. Furthermore, the water-in-oil type oil and fat composition for filling of the present invention is prepared by blending the oil and fat composition for preparing the water-in-oil type oil and fat composition for filling of the present invention, a taste component, water, etc. The oil and fat composition for preparing the water-in-oil type oil and fat composition for filling may be diluted 1.03 to 3.5 times and prepared.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples. The flavor of the prepared water-in-oil emulsified fat composition for filling was evaluated as follows.

(1) Evaluation of flavor of sweetened fat spread Ten panelists ate the prepared sweetened fat spread, evaluated the sweetness and milk flavor according to the following five-grade criteria, and rounded off the average score to obtain the evaluation score. .
1: very difficult to perceive flavor, 2: difficult to perceive flavor, 3: easily perceptible to flavor, 4: very perceptible to flavor, 5: most perceptible to flavor In the evaluation, comparative example 1, which will be described later, was scored as "1."", and Example 10, which was highly evaluated in the preliminary test, was used as the standard for the score "5".

(2) Evaluation of butter cream flavor 10 panelists ate the prepared butter cream, evaluated the intensity of sweetness and milk flavor in 3 levels of 3, 2, and 1 in descending order, and calculated the average score. . 2.5 or more and 3 or less were evaluated as excellent, 2 or more and less than 2.5 as good, and 1 or more and less than 2 as fair. In the evaluation, Comparative Example 9 was used as a standard of "1" in three stages.

Table 1 shows the emulsifiers added to the water-in-oil type emulsified fat composition for filling and the constituent fatty acids of these emulsifiers. Analysis of the fatty acid composition was carried out according to the method of Standard Fat Analysis Test Method 2.1.1.3-2013, and the fatty acids with 6 or more carbon atoms were quantified. Emulsifier B was confirmed in the catalog to be citric acid monoglyceride and was not analyzed for its fatty acid composition.

Examples 1-8 and Comparative Examples 1-8
Rapeseed oil and transesterified oil (raw materials were palm kernel oil and palm oil) were mixed at a mass ratio of 3:7 to prepare oil. 0.4 parts by mass of unsaturated monoglycerides (Excel O-95R manufactured by Kao Corporation), 0.1 parts by mass of soybean lecithin (manufactured by Tsuji Oil Co., Ltd.) and 0.04 parts by mass of emulsifiers shown in Table 2 A to E, H to J, N or O were dissolved in 52.96 parts by mass of fat heated to about 70° C. to obtain an oil phase. On the other hand, 25 parts by mass of starch syrup (29.5% by mass of water content, 70.5% by mass of carbohydrate content), 10 parts by mass of sugar/isomerized liquid sugar (24.5% by mass of water content, 70.5% by mass of carbohydrate content) 75.5% by weight), 5 parts by weight of sweetened condensed milk (water content 26% by weight, carbohydrate content 56.1% by weight), 6.5 parts by weight water and 0.04 parts by weight shown in Table 2 Emulsifiers F, G, K, L or M were mixed to obtain an aqueous phase. The water phase was added to the oil phase and stirred at about 60° C., after which 0.1 part by weight of milk flavor was added. The resulting mixture was kneaded while cooling to prepare a sweetened fat spread, which is a water-in-oil emulsified fat composition for filling. The water content and flavor ratings for each sweetened fat spread are shown in Tables 2 and 3.

Examples 9-33
Sweetened fat spreads were prepared in the same manner as in Examples 1-8, except that the amounts of fat and emulsifier were changed as shown in Tables 4-7, and the flavor and odor of each sweetened fat spread were evaluated. The results are shown in Tables 4-7.

Examples 34 and 35, Comparative Example 9
A mixture of rapeseed oil, transesterified oil (raw materials are palm kernel oil and palm oil), and extremely hardened palm kernel oil at a mass ratio of 30:65:5 was prepared. 0.3 parts by mass of unsaturated monoglyceride (Excel O-95R manufactured by Kao Corporation), 0.2 parts by mass of soybean lecithin (manufactured by Tsuji Oil Co., Ltd.) and emulsifier C with the mass shown in Table 8, 8, which was heated to about 70° C., to obtain an oil phase. Next, emulsifier G having a mass shown in Table 8 was dissolved in 19.22 parts by mass of water heated to about 60°C to obtain an aqueous phase. The water phase was added to the oil phase, stirred and emulsified, and the resulting mixture was kneaded while cooling to prepare a base margarine. After that, 29.98 parts by mass of starch syrup (29.5% by mass of water content, 70.5% by mass of carbohydrate content), 10 parts by mass of sugar/isomerized liquid sugar (24.5% by mass of water content, 70.5% by mass of carbohydrates) content of 75.5% by mass), 10 parts by mass of sweetened condensed milk (water content of 26% by mass, carbohydrate content of 56.1% by mass) and 0.1 part by mass of milk flavor are lightly whipped with a wire whipper of a Hobart mixer. It was added to the stirred base margarine and further stirred with a wire whipper of a Hobart mixer to prepare a butter cream. The flavor of the prepared buttercream was evaluated according to the method described above. Each result is shown in Table 8.

Examples 36-51
Rapeseed oil and transesterified oil (raw materials were palm kernel oil and palm oil) were mixed at a mass ratio of 3:7 to prepare oil. 0.4 parts by mass of unsaturated monoglyceride (Excel O-95R manufactured by Kao Corporation), 0.1 parts by mass of soybean lecithin (manufactured by Tsuji Oil Co., Ltd.) and 0.04 parts by mass shown in Tables 9 and 10 The emulsifier obtained was dissolved in 52.96 parts by mass of fat heated to about 60° C. to obtain an oil phase. Next, starch syrup of the mass shown in Tables 9 and 10 (moisture content: 29.5% by mass, carbohydrate content: 70.5% by mass), 10 parts by mass of sugar/isomerized liquid sugar (moisture content: 24.5%) % by weight, carbohydrate content 75.5% by weight), sweetened condensed milk (water content 26% by weight, carbohydrate content 56.1% by weight) or skimmed milk powder of the weight shown in Tables 9 and 10, soy protein isolate (soray SUPRO710 manufactured by Co., Ltd.), pea protein (Protein GP manufactured by Daiichi Kasei Co., Ltd.), and water of the mass shown in Tables 9 and 10 are added to the oil phase, stirred at about 60 ° C., and then 0.1 Part by mass of milk flavor was added. The resulting mixture was kneaded while cooling to prepare a sweetened fat spread, which is a water-in-oil emulsified fat composition for filling. According to the Standard Tables of Food Composition in Japan 2015 (7th revision), the mass of milk protein in sweetened condensed milk is 7.7 g/100 g, and the mass of milk protein in skim milk powder is 34 g/100 g. The mass of milk protein in each sweetened fat spread calculated from the added amount is shown in Tables 9 and 10 along with the water content and flavor rating of each sweetened fat spread. For isolated soy protein, the protein content of the product is set to 90% based on the standard value (90% or more), and for pea protein, the added amount is based on the protein content of the product (84%). The amount of protein was calculated from and shown in Tables 9 and 10. Milk protein contained in sweetened condensed milk and skimmed milk powder, soybean protein contained in isolated soybean protein, and pea protein contained in pea protein are amphipathic proteins.

From the results of Examples 36-51, the flavor of the sweetened fat spreads containing the amphiphilic protein tends to be better than the flavor of the sweetened fat spread without the amphiphilic protein.

The water-in-oil type emulsified oil and fat composition for filling of the present invention does not have an oily feeling in the mouth, exhibits good meltability in the mouth, and gives the flavor of sugar, dairy products, and other taste components. Therefore, the water-in-oil type emulsified fat composition for filling of the present invention is suitably used as a food filling.

Claims (10)

A water- in -oil emulsified oil and fat composition for filling , which is a side ingredient added to bakery products as a topping, injection, coating, or sandwich ,
Containing one or more emulsifiers selected from the group consisting of polyglycerin fatty acid esters and organic acid monoglycerides ,
80% by mass or more of the fatty acid residues in the polyglycerin fatty acid ester are palmitic acid and stearic acid, and the polyglycerin fatty acid ester has an HLB value of 10 or more,
The organic acid monoglyceride is one or two or more organic acid monoglycerides selected from the group consisting of diacetyl tartaric acid monoglyceride, citric acid monoglyceride , and acetic acid monoglyceride having an iodine value of 10 or less,
The water-in- oil type emulsified oil and fat composition having a water content of 5 to 35% by mass and containing an amphipathic protein (excluding those containing solid powder) . 2. The water-in-oil emulsified fat composition for filling according to claim 1, which contains 0.005 to 0.2% by mass of diacetyltartaric acid monoglyceride (excluding those containing solid powder) . The water-in-oil type emulsified fat composition for filling according to claim 1 , which contains 0.005 to 1% by mass of citric acid monoglyceride (excluding those containing solid powder) . 2. The water-in-oil emulsified oil and fat composition for filling according to claim 1 , which contains 0.02 to 0.5% by mass of acetic acid monoglyceride having an iodine value of 10 or less (excluding those containing solid powder) . 2. The water-in-oil emulsified oil composition for filling according to claim 1 , which contains 0.005 to 3% by mass of polyglycerol fatty acid ester (excluding those containing solid powder) . Topping, pouring, coating, or sandwiching on bakery products containing one or more emulsifiers selected from the group consisting of polyglycerol fatty acid esters and organic acid monoglycerides and having a water content of 5 to 35% by mass An oil and fat composition for preparing a water-in-oil emulsified oil and fat composition (excluding those containing solid powder) for filling , which is a side ingredient served with
80% by mass or more of the fatty acid residues in the polyglycerin fatty acid ester are palmitic acid and stearic acid, and the polyglycerin fatty acid ester has an HLB value of 10 or more,
The oil and fat composition, wherein the organic acid monoglyceride is one or more monoglycerides selected from the group consisting of diacetyl tartaric acid monoglyceride, citric acid monoglyceride , and acetic acid monoglyceride having an iodine value of 10 or less. 7. The oil and fat composition according to claim 6 , containing 0.005 to 0.7% by mass of diacetyltartaric acid monoglyceride. The oil and fat composition according to claim 6 or 7 , containing 0.005 to 3.5% by mass of citric acid monoglyceride. The oil and fat composition according to any one of claims 6 to 8 , containing 0.02 to 2% by mass of acetic acid monoglyceride having an iodine value of 10 or less. The oil and fat composition according to any one of claims 6 to 9 , containing 0.005 to 10% by mass of polyglycerol fatty acid ester.