| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil emulsion for a chou case, allowing for production of a chou case which maintains sufficient volume and good shape and nonetheless has soft texture good in mouth.SOLUTION: The water-in-oil emulsion is produced by blending: 5 to 55 wt.% of transesterified oil and fat satisfying the condition that the transesterified oil and fat contains 3 wt.% or less of C8 to 12 saturated aliphatic acid, 20 to 50 wt.% of C14 to 20 saturated aliphatic acid and 50 to 80 wt.% of C16 to 20 unsaturated aliphatic acid, and has a melting point increase of less than 38°C and an iodine value of 60 to 75; and 5 to 55 wt.% of transesterified oil and fat satisfying the condition that the transesterified oil and fat contains 3 wt.% or less of C8 to 12 saturated aliphatic acid, 30 to 60 wt.% of C14 to 20 saturated aliphatic acid, 40 to 70 wt.% of C16 to 20 unsaturated aliphatic acid, 0.5 to 5 wt.% of C22 saturated aliphatic acid and has a melting point increase of 37°C or more. The total of the two transesterified oil and fat accounts for 40 to 90 wt.% of the water-in-oil emulsion, and it is preferred that the water-in-oil emulsion further contains 3 to 30 wt.% of ordinary temperature liquid oil and fat.SELECTED DRAWING: None |
