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: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】十分なボリューム及び良好な形状を維持しながら、ソフトで口溶けの良い食感を有するシューケースが製造可能な、シューケース用油中水型乳化物を提供すること。【解決手段】C8~12の飽和脂肪酸3重量%以下、C14-20の飽和脂肪酸20~50重量%、C16-20の不飽和脂肪酸50~80重量%、上昇融点38℃未満、ヨウ素価60~75、の条件を満たすエステル交換油脂を5~55重量%、及び、C8-12の飽和脂肪酸3重量%以下、C14-20の飽和脂肪酸30~60重量%、C16-20の不飽和脂肪酸40~70重量%、C22の飽和脂肪酸0.5~5重量%、上昇融点37℃以上、の条件を満たすエステル交換油脂を5~55%配合し、油中水型乳化物を製造する。これらのエステル交換油脂の合計量は油中水型乳化物中40~90重量%とし、さらに常温液体油脂を3~30重量%配合することが望ましい。【選択図】なし
