TWI572288B - Oil and fat composition for improving loosening property, non-baked food using oil and fat composition for improving loosening property and preparing method for non-baked food - Google Patents

Description

Oil-and-fat composition for improving looseness, non-baked food using the same, and method for producing non-baked food

The present invention relates to a fat or oil composition for improving looseness, and a method for producing a non-baked food and a non-baked food using the fat or oil composition for improving looseness.

Fried rice, Chinese steamed noodles, boiled Italian noodles and other foods with a lot of starch on the surface and easy to produce rice or noodles, pasta and other issues. In order to improve these problems, the following operations have been carried out by applying grease to prevent adhesion of rice, noodles, pasta, and the like to each other, and to improve looseness. In particular, when a specific emulsifier is contained in the fat or oil for coating, effects such as improvement in looseness and glazing of food are confirmed (Patent Document 1).

However, the oil-and-fat composition for improving the looseness of the emulsifier has a high affinity with water, and the oil-and-fat composition containing an emulsifier tends to have a high water content, and the oil-fat combination is preferred. When the amount of water of the substance becomes high, there is a problem that the emulsifier component is easily separated. When separation occurs, it is difficult to homogenize again, and it becomes uneven when conditioning rice, steamed noodles, and boiled noodles. In addition, there are problems such as clogging in the spraying process of rice, steamed noodles, and boiled noodles. In particular, the humidity of the conditioning environment such as rice, steamed noodles, and boiled noodles is high, and a fat or oil composition having higher moisture resistance is desired. Further, in the case of a fried noodle for seasoning with powdered soy sauce, the problem of powder soy sauce burnt is also generated.

[Previous Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 57-14139

An object of the present invention is to provide an oil and fat composition for improving looseness of a non-baked food having a large starch content, which is excellent in looseness and which is less likely to cause separation of an emulsifier by moisture. Further, there is provided a fat or oil composition for improving looseness in which powder soy sauce is less noticeable.

In order to solve the above problems, the present inventors have made an effort to solve the above problems, and have found that the present invention has been accomplished based on the findings.

That is, the present invention includes the following (1) to (8).

(1) A fat or oil composition for improving looseness, which comprises 0.1% by mass to 0.8% by mass of sorbitan monolaurate.

(2) The oil and fat composition for improving looseness according to (1), which comprises 0.1% by mass to 0.8% by mass of sorbitan monolaurate and 0.05% by mass to 0.5% by mass of glycerin single Fatty acid esters.

(3) The oil-and-fat composition for improving the bulkiness according to the above aspect, wherein the glycerin mono-fatty acid ester is 50% by mass or more of the fatty acid constituting the glycerin mono-fatty acid ester.

The oil and fat composition for improving the bulkiness according to any one of the above aspects, wherein the moisture content in the oil and fat composition for improving the looseness is 1,500 ppm or less.

(5) The oil-and-fat composition for improving looseness according to any one of (1) to (3), wherein the oil-and-fat composition for improving the looseness is used for spraying.

(6) A non-baked food product obtained by applying the oil-and-fat composition for improving looseness according to any one of (1) to (5) to a non-baked food.

(7) A method for producing a non-baked food according to any one of (1) to (5), wherein the oil-and-fat composition for improving the looseness is applied to a non-baked food.

According to the present invention, the non-baked food having a large starch content is excellent in looseness, and it is difficult to cause separation of the emulsifier due to moisture. Therefore, the storage property of the oil-and-fat composition for improving looseness and the workability at the time of conditioning are good. Further, if it is used for fried noodles or the like, it is possible to prevent the powdered soy sauce of the fried noodles from being burnt.

Hereinafter, the present invention will be described in detail.

The looseness-improving fat or oil composition of the present invention contains 0.1% by mass to 0.8% by mass of sorbitan monolaurate. If the amount of sorbitan monolaurate is too small, the effect of improving the looseness cannot be expected, and if it is too large, precipitation due to moisture is likely to occur, and the powdery soy sauce is easily scorched. The sorbitan monolaurate is more preferably 0.3% by mass to 0.7% by mass, still more preferably 0.4% by mass to 0.6% by mass.

Further, the looseness-improving oil and fat composition of the present invention is produced by blending with a usual edible oil. In the looseness-improving fat or oil composition, the amount of the edible oil is usually 95% by mass to 99.9% by mass, and more preferably 98.7% by mass to 99.9% by mass. Further, it is preferably 99.3% by mass to 99.7% by mass. The usual edible oil can be used to consume animal and vegetable oils and their hydrogenation. Oil, separating oil, transesterified oil, and the like are used singly or in combination. In particular, the degree of purification of the edible oil is not limited. However, if the purification is carried out after the blending, the sorbitan monolaurate may be removed or decomposed. Therefore, it is preferred not to filter after blending. Purification. Further, examples of the animal and vegetable oils include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, and cottonseed. Oil, rice oil, butter, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. An oil which becomes solid at room temperature needs to be dissolved by heating at the time of use, and therefore a liquid oil is preferred.

In the present invention, in addition to the sorbitan monolaurate, 0.05% by mass to 0.5% by mass of the glycerin mono-fatty acid ester is contained, whereby the looseness improving effect can be obtained, and the precipitation by moisture can be further prevented. Or prevent the scorching of powder soy sauce. The glycerin mono-fatty acid ester content is more preferably 0.1% by mass to 0.3% by mass.

The glycerin mono-fatty acid ester used in the present invention is preferably a glycerin mono-fatty acid ester in which a fatty acid constituting a monoglyceride mono-fatty acid ester is an unsaturated fatty acid, which is liquid at a low temperature. It is particularly preferable that 50% by mass or more of the fatty acid constituting the glycerin mono-fatty acid ester is an unsaturated fatty acid, and more preferably 60% by mass or more. Most preferably, it is 80% by mass or more. Further, the unsaturated fatty acid is preferably oleic acid, linoleic acid, linoleic acid or the like, and it is preferred that the unsaturated fatty acid is a large amount and the fatty acid of safflower oil is used as the glycerin mono-fatty acid ester constituting the fatty acid.

The looseness-improving oil-and-fat composition of the present invention can suppress the separation of the emulsifier by suppressing the amount of water in the composition. Usually, due to manufacturing The moisture content of the raw material is 50 ppm to 500 ppm, but the moisture is absorbed as time passes, and the moisture content is increased. In the case where the emulsifier is precipitated by moisture, it is difficult to dissolve again. The moisture content of the present invention at 1500 ppm or less can particularly inhibit the separation of the emulsifier. In order to use the product of the present invention at a moisture content of 1500 ppm or less and to suppress an increase in the amount of water, it is preferable to store it in a closed container of a metal or glass raw material having a low humidity.

The looseness-improving oil-fat composition of the present invention is used for a non-baked food, and the non-baked food is not particularly limited, and examples thereof include fried rice, fried noodles, dumplings, and pasta. The looseness-improving oil-fat composition can be used after steaming and boiling a non-baked food. Further, the coating method is a method of adding and mixing and coating, in addition to spraying, but it is preferred to spray, and the looseness-improving oil-fat composition is preferably sprayed.

Further, the non-baked food of the present invention is produced by applying the loosely improving oil-and-fat composition of the present invention to a non-baked food, and the method for producing a non-baked food of the present invention is characterized in that the present invention is The looseness improving grease composition of the invention is applied to a non-baked food and manufactured. The amount of use of the non-baked food product is not particularly limited, and is preferably 0.1% by mass to 5% by mass based on the weight of the non-baked food. Further, it is more preferably 0.5% by mass to 3% by mass.

Further, in the present invention, other components may be added to the looseness-improving oil-and-fat composition to the extent that the effects of the present invention are not impaired. The other components are, for example, components (food additives, etc.) used in ordinary fats and oils. Examples of such components include antioxidants, crystal modifiers, and food texture improvements. The agent or the like is preferably added after deodorization to before filling.

Examples of the antioxidant include tocopherols, ascorbic acid, flavonoid derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fukiic acid, gossypol, and sesame phenol. (sesamol), terpenes, and the like. Examples of the other emulsifier include polyglycerin fatty acid ester, sucrose fatty acid ester, polysorbate, polyglycerin condensed ricinoleate, dimercaptoglycerol, monodecyl glycerin, wax, sterol ester, and the like. Examples of the coloring component include carotene and astaxanthin.

[Example]

Hereinafter, the present invention will be described in more detail by way of examples, but the invention is not limited by the following examples.

[Example 1 to Example 5, Comparative Example 1]

The purified rapeseed oil (manufactured by Nisshin Olympus Group Co., Ltd.) and the emulsifier were dissolved in the formulation (% by mass) shown in Table 1 to obtain a fat or oil composition. The looseness of the oil and fat, the evaluation of the burntness of the powdered soy sauce, and the precipitation resistance were evaluated. The results are shown in Table 1.

<Evaluation of looseness and burntness of powdered soy sauce>

The commercially available noodles ("steamed noodles", manufactured by Toyo Aquatic Co., Ltd.) were boiled for 3 minutes and 30 seconds, and after cooling with water, water was separated. A sample surface was obtained by spray-coating a 3 mass% fat or oil composition to the surface. After refrigerating at 5 ° C for 24 hours, the sample surface was spread out and the looseness was compared.

Further, 5 g of Nisshin Salad Oil was added to the frying pan, and after heating with strong heat, 130 g of the sample surface was added, and 50 g of water was added. When the water disappears, the powder soy sauce attached to the "steamed noodles" (manufactured by Toyo Aquatic Co., Ltd.) is added while mixing. fry. Compare the scorch of powder soy sauce.

Looseness: ◎ The looseness of the surface is good, and only a small block remains.

○ The looseness of the surface was good, but the block remained slightly.

The looseness of the △ surface is not obvious.

The looseness of the × surface is not improved at all.

Coke paste: ◎ no visible paste of soy sauce.

○ The burntness of the powdered soy sauce is slightly visible, but it is not a problem.

× The viscosity of the powder soy sauce is obvious.

<resistance to precipitation>

100 g of the fat or oil composition was placed in a 200 ml beaker, and water and dissolution were gradually added so that the amount of water in the oil and fat composition reached 1000 ppm to 2,000 ppm, and the dissolved state of the emulsifier was confirmed.

Precipitation resistance: ◎ There is no white turbidity or a slight turbidity, and there is no precipitate of emulsifier.

○ There is white turbidity, but there is no precipitate of emulsifier.

△ slightly precipitated emulsifier.

The precipitation of the emulsifier is quite large.

It is understood that in Examples 1 to 5 obtained by the present invention, the looseness is good, and even if the amount of water in the oil and fat composition is increased, precipitation is less likely to occur. In addition, it can be seen that in the case of this formulation, the powder soy sauce burnt is small and good.

[The effect of moisture absorption]

The looseness and the scorch test were carried out using the samples of Example 3 and Example 4 having a moisture content of 1500 ppm, but there was no problem.

Claims (6)

An oil-and-fat composition for improving looseness, which comprises 0.1% by mass to 0.8% by mass of sorbitan monolaurate and 0.05% by mass to 0.5% by mass of a glycerin mono-fatty acid ester. In the glycerin mono-fatty acid ester, 50% by mass or more of the fatty acid constituting the glycerin mono-fatty acid ester is an unsaturated fatty acid, in the glycerin mono-fatty acid ester. The oil-and-fat composition for improving the bulkiness according to the first aspect of the invention, wherein the moisture content in the oil-and-fat improving composition for loosening is 1,500 ppm or less. The oil-and-fat composition for improving looseness according to the above aspect of the invention, wherein the oil-and-fat composition for improving looseness is used for spraying. A non-baked food product, which is produced by applying the oil composition for improving looseness according to any one of claims 1 to 4 to a non-baked food. A method for producing a non-baked food according to any one of claims 1 to 4, which is produced by applying a non-baked food composition to a non-baked food.