JP2005160374A - Oil and fat composition for solid roux - Google Patents
Oil and fat composition for solid roux Download PDFInfo
- Publication number
- JP2005160374A JP2005160374A JP2003402797A JP2003402797A JP2005160374A JP 2005160374 A JP2005160374 A JP 2005160374A JP 2003402797 A JP2003402797 A JP 2003402797A JP 2003402797 A JP2003402797 A JP 2003402797A JP 2005160374 A JP2005160374 A JP 2005160374A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- solid roux
- fat
- solid
- roux
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Abstract
Description
本発明は、コンパウンド結晶を含有する固形ルウ用油脂組成物、該固形ルウ用油脂組成物を用いた固形ルウ、該固形ルウを用いた加工食品、及び該固形ルウの製造方法に関する。該固形ルウ用油脂組成物は、カレールウ、ハヤシルウ、シチュールウ等の固形ルウの製造に用いることができ、該固形ルウ用油脂組成物を用いた固形ルウは、油脂成分の滲み出し及び油脂結晶粗大化による白色化（ファットブルーム）が防止され、長期にわたって表面の光沢を保持するものである。 The present invention relates to an oil composition for solid roux containing compound crystals, a solid roux using the oil composition for solid roux, a processed food using the solid roux, and a method for producing the solid roux. The oil composition for solid roux can be used for the production of solid roux such as curry roux, hayasil, stew, etc., and the solid roux using the oil composition for solid roux exudes fat components and coarsens fat crystals. The whitening (fat bloom) due to is prevented, and the gloss of the surface is maintained for a long time.
固形ルウ、例えばカレールウは、食用油脂及び小麦粉を混合加熱し、カレー粉、香辛料、調味料等を混合して製造され、容器に流し込み風冷固化後、常温で流通・販売される。その製品の状態としては、通常、油脂の連続相に粉体が分散している形を採っている。 Solid roux, for example, curry roux, is produced by mixing and heating edible fat and wheat flour, mixing curry powder, spices, seasonings and the like, poured into a container, air-cooled and solidified, and distributed and sold at room temperature. The state of the product usually takes the form in which powder is dispersed in a continuous phase of fats and oils.
そして、固形ルウに使用する油脂としては、従来は、風味やコク味が良好であること及び常温で固体であることから、牛脂、豚脂及びこれらの硬化油脂が、主として使用されてきた。 And as fats and oils used for solid roux, conventionally, beef tallow, pork fat and these hardened fats and oils have been mainly used because they have good flavor and richness and are solid at room temperature.
ところで、油脂の結晶形はα型、β型及びβプライム型に分類することができ、その結晶状態はα型は蝋状、β型は粗結晶、そしてβプライム型は微粒状である（非特許文献１参照）。このため、固形の油脂組成物は、一般にβプライム型となるように製造される。このβプライム型の油脂結晶は、微細結晶をとり乳化安定性に寄与し、良好な稠度を示す反面、エネルギー的には準安定形であるため、保存条件等が適切でない場合等には、更にエネルギー的に安定なβ型結晶へと転移現象を引き起こす。このβ型結晶は、最安定形であるため、これ以上の転移現象を起こすことはないが、一般に結晶サイズが大きく、グレイニングやブルームと呼ばれる粗大結晶粒を形成し、ザラつきや触感の悪さを呈し、製品価値の全くないものになってしまう。 By the way, the crystal form of fats and oils can be classified into α type, β type and β prime type, and the crystal state thereof is α type waxy, β type coarse crystal, and β prime type fine particles (non- Patent Document 1). For this reason, a solid fat composition is generally manufactured to be a β prime type. This β-prime type fat and oil crystal takes fine crystals and contributes to the emulsion stability, and exhibits good consistency, but is metastable in terms of energy, so if the storage conditions are not appropriate, etc. It causes a transition phenomenon to an energy stable β-type crystal. Since this β-type crystal is the most stable form, it does not cause any further transition, but generally has a large crystal size and forms coarse crystal grains called graining or bloom. Presents no product value at all.
ここで、従来固形ルウに使用されている上記牛脂、豚脂及びこれらの硬化油脂を先に述べた固形ルウの製造条件で使用すると、油脂結晶がβ型の粗大結晶となってしまい、製造当初から固形ルウの表面が白色化（ファットブルーム）してしまい、見た目が悪いという問題があった。 Here, when the above-mentioned beef tallow, pork tallow and these hardened fats and oils that have been conventionally used for solid roux are used under the above-mentioned solid roux production conditions, the fat crystals become β-type coarse crystals, and the initial production. Therefore, the surface of the solid roux is whitened (fat bloom), and there is a problem that it looks bad.
この問題を避けるため、例えば、急冷可塑化により油脂結晶をβプライム型としたり、カカオ脂やハードバター等のチョコレート用油脂を使用しテンパリング操作を加える等の方法により、油脂結晶を微細結晶とすれば、製造当初からの固形ルウの表面白色化（ファットブルーム）の問題は解消される。しかし、固形ルウは、マーガリン等と異なり粒子状の固形成分を多く含有するため、製造時に急冷可塑化やテンパリング操作を行うことは工程上困難である。さらに、たとえ急冷可塑化やテンパリング操作をして製造された固形ルウであっても、先に述べたとおり固形ルウは常温で流通・販売されるため、特に夏季は固形ルウに使用される油脂が溶解してしまい、その後再固化した場合、その再固化は当然徐冷条件であるため、油脂結晶がβ型の粗大結晶となってしまい、固形ルウ表面の白色化（ファットブルーム）は避けられない。 In order to avoid this problem, for example, by making the fat crystal into a β prime type by rapid cooling plasticization, or by adding a tempering operation using a chocolate fat such as cacao butter or hard butter, the fat crystal is turned into a fine crystal. For example, the problem of whitening of the surface of the solid roux (fat bloom) from the beginning of production is solved. However, unlike margarine or the like, solid roux contains a large amount of particulate solid components, and thus it is difficult to carry out rapid plasticization and tempering operations during production. Furthermore, even if it is a solid roux produced by quenching plasticization or tempering operation, as described above, since the solid roux is distributed and sold at room temperature, the fats and oils used in the solid roux are especially used in the summer. When it is dissolved and then re-solidified, the re-solidification is naturally under slow cooling conditions, so the fat crystal becomes a β-type coarse crystal, and whitening (fat bloom) of the solid roux surface is inevitable. .
そのため、このような固形ルウの製造条件及び流通・販売条件下であっても固形ルウ表面の白色化（ファットブルーム）を防止する方法が、各種検討されてきた。例えば、モノグリセリド等の乳化剤を使用する方法（例えば特許文献１及び特許文献２参照）が行われてきたが、乳化剤を使用すると、固形ルウを用いた加工食品の風味発現性に影響がでたり、ワキシーな食感になってしまうという問題が生じ、さらに固形ルウ製造の際の型剥がれが悪くなってしまうという問題もあった。 For this reason, various methods for preventing whitening (fat bloom) of the surface of the solid roux have been studied even under such manufacturing conditions and distribution / sales conditions. For example, although a method using an emulsifier such as monoglyceride (for example, see Patent Document 1 and Patent Document 2) has been performed, the use of an emulsifier affects the flavor expression of processed foods using solid roux, There was also a problem that it became a waxy texture, and there was also a problem that mold release during the production of solid roux deteriorated.
このため、高融点油脂を配合した固形ルウに気相を含有させる方法（例えば特許文献３参照）や、ポリグリセリン脂肪酸エステルを使用する方法（例えば特許文献４及び特許文献５参照）が提案されている。しかし、特許文献３の方法は、気相を含有するためルウ製造時の冷却効率が悪く、固形ルウの製造時間が従来よりも長くなってしまうという問題があり、また、油脂成分の滲み出し及び油脂結晶粗大化による白色化は防止されるものの、固形ルウを使用した加工食品の口溶けの改善は行なわれていないため、ワキシーな食感になってしまうという問題が残っていた。また、特許文献４又は特許文献５の方法は、乳化剤を使用するために生じるワキシーな食感や風味に関する問題は解決されず、また、特許文献５において使用される乳化剤は、融点が高いため、口溶けに影響するという問題もあった。 For this reason, a method (for example, refer to Patent Document 3) in which a gas phase is contained in solid roux blended with a high melting point oil or fat and a method for using a polyglycerol fatty acid ester (for example, refer to Patent Document 4 and Patent Document 5) have been proposed. Yes. However, the method of Patent Document 3 has a problem that the cooling efficiency at the time of manufacturing the roux is poor because it contains a gas phase, and the manufacturing time of the solid roux becomes longer than before. Although whitening due to coarsening of fats and oils crystals is prevented, improvement of mouth melting of processed foods using solid roux has not been performed, and thus there remains a problem that the mouthfeel becomes a waxy texture. In addition, the method of Patent Document 4 or Patent Document 5 does not solve the problems related to waxy texture and flavor caused by using an emulsifier, and the emulsifier used in Patent Document 5 has a high melting point. There was also a problem of affecting the melting of the mouth.
一方、本出願人は、油脂組成物にβ直接結晶油脂を配合することによって主として油脂組成物の可塑性を改良することについて提案を行なっているが（例えば特許文献６参照）、このβ直接結晶油脂の、カレールウのような固形食品のブルーム防止効果については触れられていない。 On the other hand, the present applicant has made a proposal to improve the plasticity of the oil composition mainly by adding β direct crystal fat to the oil composition (see, for example, Patent Document 6). No mention is made of the bloom prevention effect of solid foods such as curry roux.
本発明の目的は、製造時及び流通・販売時の固形ルウ表面の油脂結晶粗大化による白色化（ファットブルーム）を防止することができ、且つ、固形ルウ製造時の冷却時間が短くて済む固形ルウ用油脂組成物、このような特徴を有した固形ルウ、及び風味や口溶けが良好な、固形ルウを使用した加工食品を提供することにある。また、本発明のさらなる目的は、上記固形ルウの製造方法を提供することにある。 The object of the present invention is to prevent whitening (fat bloom) due to coarsening of fat crystal on the surface of solid roux at the time of production and distribution / sales, and a solid that requires a short cooling time during the production of solid roux. An object of the present invention is to provide an oil and fat composition for roux, a solid roux having such characteristics, and a processed food using the solid roux that has good flavor and mouth melt. Moreover, the further objective of this invention is to provide the manufacturing method of the said solid roux.
本発明は、Ｓ1ＭＳ2（Ｓ1及びＳ2は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す）で表されるトリグリセリドとＭＳ3Ｍ（Ｓ3は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す）で表されるトリグリセリドとからなるコンパウンド結晶を含有することを特徴とする固形ルウ用油脂組成物、該固形ルウ用油脂組成物を用いた固形ルウ、及び該固形ルウを用いた加工食品を提供することにより、上記の目的を達成したものである。
また、本発明は、上記固形ルウの製造方法であって、上記固形ルウ用油脂組成物及びその他の原料を混合溶解した後、型に流し込み、冷却固化させることを特徴とする固形ルウの製造方法を提供することにより、上記の目的を達成したものである。
In the present invention, triglyceride represented by S 1 MS 2 (S 1 and S 2 are saturated fatty acids, M is a monounsaturated fatty acid) and MS 3 M (S 3 is a saturated fatty acid, M is a monounsaturated fatty acid) An oil composition for solid roux characterized by containing a compound crystal composed of triglyceride represented by the formula (1)), a solid roux using the oil composition for solid roux, and a processed food using the solid roux. By providing this, the above-mentioned object is achieved.
Further, the present invention is a method for producing the above-mentioned solid roux, which comprises mixing and dissolving the above-mentioned oil composition for solid roux and other raw materials, then pouring into a mold and cooling and solidifying. By providing the above, the above object is achieved.
本発明の固形ルウ用油脂組成物を用いて固形ルウを製造すると、製造時及び流通・販売・保管時の固形ルウ表面の油脂結晶粗大化による白色化（ファットブルーム）が防止され、且つ、固形ルウ製造時の冷却時間が短くて済む。また、該固形ルウ用油脂組成物を用いた固形ルウは、風味や口溶けが良好な加工食品を提供することができる。 When solid roux is manufactured using the oil composition for solid roux of the present invention, whitening (fat bloom) due to coarsening of the fat crystal on the surface of the solid roux during production and distribution / sales / storage is prevented, and Cooling time during the manufacture of luu is short. Moreover, the solid roux using this fat and oil composition for solid roux can provide a processed food with a good flavor and meltability in the mouth.
以下、本発明の固形ルウ用油脂組成物、固形ルウ、加工食品及び固形ルウの製造方法について詳細に説明する。 Hereinafter, the oil and fat composition for solid roux of the present invention, the solid roux, the processed food, and the method for producing the solid roux will be described in detail.
まず、本発明の固形ルウ用油脂組成物について詳細に説明する。 First, the oil composition for solid roux of the present invention will be described in detail.
本発明の固形ルウ用油脂組成物は、Ｓ1ＭＳ2（Ｓ1及びＳ2は飽和脂肪酸、Ｍはモノ不飽和脂肪酸を表す。以下同じ。）で表されるトリグリセリド（以下、Ｓ1ＭＳ2とも言う。）と、ＭＳ3Ｍ（Ｓ3は飽和脂肪酸を表す。以下同じ。）で表されるトリグリセリド（以下、ＭＳ3Ｍとも言う。）とからなるコンパウンド結晶を含有する。 The oil composition for solid roux of the present invention has a triglyceride (hereinafter, S 1 MS 2 ) represented by S 1 MS 2 (S 1 and S 2 are saturated fatty acids, M represents a monounsaturated fatty acid, the same shall apply hereinafter). And a compound crystal consisting of triglyceride (hereinafter also referred to as MS 3 M) represented by MS 3 M (S 3 represents a saturated fatty acid, the same shall apply hereinafter).
上記のＳ1 ＭＳ2におけるＳ1及びＳ2並びに上記のＭＳ3 ＭにおけるＳ3は、好ましくは炭素数１６以上の飽和脂肪酸であり、さらに好ましくは、パルミチン酸、 ステアリン酸、アラキジン酸、ベヘニン酸である。また、本発明において、上記のＳ1 、Ｓ2 及びＳ3 が、同じ飽和脂肪酸であるのが最も好ましい。 S 1 and S 2 and S 3 in the aforementioned MS 3 M in S 1 MS 2 above is preferably a number 16 or more saturated fatty acids of carbon, more preferably, palmitic acid, stearic acid, arachidic acid, behenic acid It is. In the present invention, S 1 , S 2 and S 3 are most preferably the same saturated fatty acid.
上記のＳ1 ＭＳ2 におけるＭ及び上記のＭＳ3 ＭにおけるＭは、好ましくは炭素数１６以上のモノ不飽和脂肪酸、さらに好ましくは炭素数１８以上のモノ不飽和脂肪酸、最も好ましくはオレイン酸である。 M in S 1 MS 2 and M in MS 3 M are preferably monounsaturated fatty acids having 16 or more carbon atoms, more preferably monounsaturated fatty acids having 18 or more carbon atoms, and most preferably oleic acid. .
本発明の固形ルウ用油脂組成物において、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶とは、構造の異なるＳ1 ＭＳ2 １分子とＭＳ3 Ｍ１分子とが混合された際、あたかも単一のトリグリセリド分子であるかの如き結晶化挙動を示すものである。コンパウンド結晶は分子間化合物とも呼ばれる。このコンパウンド結晶は、トリグリセリド分子のパッキング状態が２鎖長構造をとることが知られている。 In the oil composition for solid roux of the present invention, the compound crystal composed of S 1 MS 2 and MS 3 M is as if a single S 1 MS 2 molecule and a MS 3 M1 molecule having different structures are mixed. It exhibits crystallization behavior as if it were a single triglyceride molecule. Compound crystals are also called intermolecular compounds. This compound crystal is known to have a two-chain structure in the packing state of triglyceride molecules.
また、上記のコンパウンド結晶は、熱エネルギー的に不安定なα型結晶から、準安定形のβプライム型結晶を経由せず、最安定形のβ型結晶に直接転移したものである。 In addition, the above-described compound crystal is a direct transition from the α-type crystal unstable in thermal energy to the most stable β-type crystal without passing through the metastable β-prime crystal.
つまり、上記のコンパウンド結晶は、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した後、冷却し、結晶化することにより、最安定形のβ型結晶で、且つトリグリセリド分子のパッキング状態が２鎖長構造を示す結晶として析出する。この際、結晶化条件は如何なるものであってもよく、テンパリング等の特殊な熱処理を必要としない。 That is, the above compound crystal is the most stable β-type crystal by mixing and dissolving S 1 MS 2 and MS 3 M, cooling and crystallizing, and the triglyceride molecule packing state is two-chain. It precipitates as a crystal showing a long structure. At this time, any crystallization conditions may be used, and no special heat treatment such as tempering is required.
上記のコンパウンド結晶は、以下のようにして得られる油脂結晶についてＸ線回析で結晶型を測定した結果、該油脂結晶がβ型の２鎖長構造をとるものであることが好ましい。
即ち、本発明の固形ルウ用油脂組成物の油相を７０℃で完全融解した後、０℃で３０分間保持し、次いで、好ましくは５℃で７日間、さらに好ましくは５℃で４日間、一層好ましくは５℃で１日間、最も好ましくは５℃で３０分間保持した際に得られる油脂結晶が、Ｘ線回析で結晶型を測定した結果、β型の２鎖長構造をとるものであることが好ましい。
The above-mentioned compound crystal is preferably one in which the oil crystal has a β-type two-chain structure as a result of measuring the crystal form by X-ray diffraction for the oil crystal obtained as follows.
That is, after the oil phase of the oil composition for solid roux of the present invention is completely melted at 70 ° C., it is kept at 0 ° C. for 30 minutes, then preferably at 5 ° C. for 7 days, more preferably at 5 ° C. for 4 days, More preferably, the fat crystal obtained when held at 5 ° C. for 1 day, most preferably at 5 ° C. for 30 minutes, has a β-type two-chain structure as a result of measuring the crystal form by X-ray diffraction. Preferably there is.
上記の油脂結晶が２鎖長構造のβ型結晶であることを確認する方法としては、例えばＸ線回折測定による方法が挙げられる。
Ｘ線回折測定においては、上記の油脂結晶について、短面間隔を２θ：１７〜２６度の範囲で測定し、４．５〜４．７オングストロームの面間隔に対応する強い回折ピークを示した場合に、該油脂結晶はβ型結晶であると判断する。一方、上記の油脂結晶について、長面間隔を２θ：０〜８度の範囲で測定し、４０〜５０オングストロームに相当する回折ピークを示した場合に、２鎖長構造をとっていると判断する。
Examples of a method for confirming that the oil crystal is a β-type crystal having a two-chain structure include a method by X-ray diffraction measurement.
In the X-ray diffraction measurement, when the short crystal interval is measured in the range of 2θ: 17 to 26 degrees with respect to the above oil crystal, a strong diffraction peak corresponding to the interplanar interval of 4.5 to 4.7 angstrom is shown. In addition, it is determined that the oil crystal is a β-type crystal. On the other hand, when the above-mentioned oil crystal is measured in the range of 2θ: 0 to 8 degrees and shows a diffraction peak corresponding to 40 to 50 angstroms, it is determined that it has a two-chain structure. .
従って、固形ルウ用油脂組成物が上記のコンパウンド結晶を含有するかどうか確認をする方法の一例としては、固形ルウ用油脂組成物を７０℃で完全溶解した後、０℃で３０分間保持し、次いで５℃で３０分間保持して得られた油脂結晶について、上述した方法によりＸ線回折で結晶型を測定する方法が挙げられ、その結果、β型の２鎖長構造をとるものは、上記のコンパウンド結晶を含有していると言える。 Therefore, as an example of a method for confirming whether the oil composition for solid roux contains the above compound crystals, the oil composition for solid roux is completely dissolved at 70 ° C. and then held at 0 ° C. for 30 minutes, Subsequently, for the fat crystals obtained by holding at 5 ° C. for 30 minutes, there is a method of measuring the crystal form by X-ray diffraction by the above-described method. As a result, the one having a β-type two-chain structure is It can be said that the compound crystal is contained.
本発明の固形ルウ用油脂組成物は、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を含有することが必要である。Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を含有しないと、固形ルウの製造時及び流通・販売時の白色化防止効果が得られない。 The oil and fat composition for solid roux of the present invention needs to contain a compound crystal composed of S 1 MS 2 and MS 3 M. If a compound crystal composed of S 1 MS 2 and MS 3 M is not contained, the whitening prevention effect at the time of production, distribution and sale of solid roux cannot be obtained.
さらに、本発明の固形ルウ用油脂組成物では、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶が実質的に微細結晶であることが好ましい。 Furthermore, in the oil composition for solid roux of the present invention, it is preferable that the compound crystal composed of S 1 MS 2 and MS 3 M is substantially a fine crystal.
上記の微細結晶とは、上記のコンパウンド結晶が微細であることであり、口にしたり、触った際にもザラつきを感ずることのない結晶であることを意味し、好ましくは２０μｍ以下、さらに好ましくは１０μｍ、最も好ましくは３μｍ以下のサイズの油脂結晶を指す。該サイズとは、油脂結晶の最大部位の長さを示すものである。サイズが２０μｍを超えた油脂結晶を用いた場合、口にしたり、触った際にザラつきを感じやすく、固形ルウの表面が艶がなくざらついてしまい見栄えが悪い上に、固形ルウを使用した加工食品の食感及び口溶けが悪くなりやすい。 The above fine crystal means that the above compound crystal is fine and means that it does not feel rough even when touched or touched, preferably 20 μm or less, more preferably Refers to a fat or oil crystal having a size of 10 μm, most preferably 3 μm or less. The size indicates the length of the maximum part of the fat crystal. When using a fat crystal with a size exceeding 20 μm, it is easy to feel rough when touched or touched, the surface of the solid roux is not glossy, and it does not look good, and processing using solid roux The food texture and mouth melting tend to be poor.
本発明の固形ルウ用油脂組成物では、上述したように、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶が実質的に微細結晶であることが好ましいが、この「実質的に」とは、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなる全てのコンパウンド結晶のうち、微細結晶が好ましくは９０重量％以上、さらに好ましくは９５重量％以上、最も好ましくは９９重量％以上であることを指す。 In the oil composition for solid roux of the present invention, as described above, it is preferable that the compound crystal composed of S 1 MS 2 and MS 3 M is substantially a fine crystal. Among all the compound crystals consisting of S 1 MS 2 and MS 3 M, the fine crystals are preferably 90% by weight or more, more preferably 95% by weight or more, and most preferably 99% by weight or more.
上記のＳ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶は、「Ｓ1 ＭＳ2 で表されるトリグリセリド」及び／又は「Ｓ1 ＭＳ2を含有する油脂」と、「ＭＳ3 Ｍで表されるトリグリセリド」及び／又は「ＭＳ3 Ｍを含有する油脂」とを用いて製造することができる。 The compound crystal composed of the above S 1 MS 2 and MS 3 M is represented by “Triglyceride represented by S 1 MS 2 ” and / or “Oil containing S 1 MS 2 ” and “MS 3 M”. "Triglycerides" and / or "oils and fats containing MS 3 M".
上記の「Ｓ1 ＭＳ2 で表されるトリグリセリド」及び「ＭＳ3 Ｍで表されるトリグリセリド」それぞれは、天然に存在するＳ1 ＭＳ2 及びＭＳ3 Ｍでも構わないし、分別により純度を上げたものでも構わない。さらに、トリ飽和トリグリセリド（ＳＳＳ）とトリ不飽和トリグリセリド（ＭＭＭ）、又はトリ不飽和トリグリセリド（ＭＭＭ）と飽和脂肪酸とをエステル交換し（酵素による選択的エステル交換が好ましい）、さらに蒸留や分別によりＳ1 ＭＳ2 又はＭＳ3 Ｍの純度を上げたもの等、どのような方法によって得られたものでも構わない。 Each of the above-mentioned “triglyceride represented by S 1 MS 2 ” and “triglyceride represented by MS 3 M” may be S 1 MS 2 and MS 3 M that exist in nature, and the purity is increased by fractionation. It doesn't matter. Furthermore, tri-saturated triglyceride (SSS) and tri-unsaturated triglyceride (MMM), or tri-unsaturated triglyceride (MMM) and saturated fatty acid are transesterified (selective transesterification with an enzyme is preferable), and S is further obtained by distillation or fractionation. 1 MS 2 or MS 3 those raised M purity such, may be those obtained by any method.
上記の「Ｓ1ＭＳ2を含有する油脂」としては、例えば、パーム油、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、コクム脂、デュパー脂、モーラー脂、フルクラ脂、チャイニーズタロー等の各種植物油脂や牛脂等の動物油脂、これらの各種動植物油脂を分別した加工油脂、並びに下記エステル交換油及び該エステル交換油を分別した加工油脂を用いることができる。本発明では、これらの中から選ばれた１種又は２種以上を用いる。 Examples of the “fat containing S 1 MS 2 ” include, for example, palm oil, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, kokum fat, duper fat, morra fat, furkula fat, Chinese tallow. Various vegetable oils and fats such as beef tallow, processed oils and fats obtained by separating these various animal and vegetable oils and fats, and the following transesterified oils and processed fats and oils obtained by separating the transesterified oils can be used. In the present invention, one or more selected from these are used.
上記のエステル交換油としては、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂を必要に応じて水素添加及び／又は分別した後に得られる加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。 The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.
上記の「ＭＳ3Ｍを含有する油脂」としては、例えば、豚脂、豚脂分別油、下記エステル交換油を用いることができ、本発明ではこれらの中から選ばれた１種又は２種以上を用いる。 As the above-mentioned “oil and fat containing MS 3 M”, for example, pork fat, pork fat fractionated oil, and the following transesterified oil can be used. In the present invention, one or more kinds selected from these can be used. Is used.
上記のエステル交換油としては、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂、これらの各種動植物油脂を必要に応じて水素添加及び／又は分別した後に得られる加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。 The above transesterified oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter Various fats and oils such as shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, processed fats and oils obtained after hydrogenation and / or fractionation of these various animal and vegetable fats and oils as necessary The transesterified oil manufactured using alcohol ester is mentioned.
本発明の固形ルウ用油脂組成物は、上記のＳ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶を必須成分とするものである。そして、上記のコンパウンド結晶の含有量は、本発明の固形ルウ用油脂組成物の全油脂分中、好ましくは１０重量％以上、さらに好ましくは２０重量％以上、最も好ましくは４０〜１００重量％となる量である。 The oil composition for solid roux of the present invention comprises a compound crystal composed of S 1 MS 2 and MS 3 M as an essential component. The content of the compound crystal is preferably 10% by weight or more, more preferably 20% by weight or more, most preferably 40 to 100% by weight in the total fat content of the oil composition for solid roux of the present invention. Is the amount.
本発明の固形ルウ用油脂組成物において、上記の「Ｓ1 ＭＳ2で表されるトリグリセリド」及び／又は「Ｓ1 ＭＳ2 を含有する油脂」の配合量は、本発明の固形ルウ用油脂組成物における全油脂分中のＳ1 ＭＳ2の含有量が、好ましくは５重量％以上、さらに好ましくは１０重量％以上、最も好ましくは２０〜５０重量％となる量である。上記の「ＭＳ3 Ｍで表されるトリグリセリド」及び／又は「ＭＳ3 Ｍを含有する油脂」の配合量も、本発明の固形ルウ用油脂組成物における全油脂分中のＭＳ3 Ｍの含有量が、好ましくは５重量％以上、さらに好ましくは１０重量％以上、最も好ましくは２０〜５０重量％となる量である。 In the oil composition for solid roux of the present invention, the blending amount of the “triglyceride represented by S 1 MS 2 ” and / or “the oil containing S 1 MS 2 ” is the oil composition for solid roux of the present invention. The content of S 1 MS 2 in the total fats and oils in the product is preferably 5% by weight or more, more preferably 10% by weight or more, and most preferably 20 to 50% by weight. The blending amount of the above-mentioned “triglyceride represented by MS 3 M” and / or “oil and fat containing MS 3 M” is also the content of MS 3 M in the total fat and oil content in the oil composition for solid roux of the present invention. However, the amount is preferably 5% by weight or more, more preferably 10% by weight or more, and most preferably 20 to 50% by weight.
さらに、本発明の固形ルウ用油脂組成物は、ＭＳ3Ｍのモル数／Ｓ1ＭＳ2のモル数が、好ましくは０．４〜２．５、さらに好ましくは０．６〜１．５、最も好ましくは０．８〜１．２となるように配合する。 Furthermore, the solid fat oil / fat composition of the present invention preferably has a MS 3 M mole / S 1 MS 2 mole ratio of preferably 0.4 to 2.5, more preferably 0.6 to 1.5, Most preferably, it mix | blends so that it may become 0.8-1.2.
また、本発明の固形ルウ用油脂組成物では、Ｓ1 ＭＳ2 及びＭＳ3 Ｍ以外のトリグリセリドや、Ｓ1 ＭＳ2 及びＭＳ3 Ｍを含有しない油脂を添加しても良い。Ｓ1 ＭＳ2 及びＭＳ3 Ｍ以外のトリグリセリドや、Ｓ1 ＭＳ2 及びＭＳ3 Ｍを含有しない油脂を添加する場合、これらの添加量は、本発明の固形ルウ用油脂組成物の全油脂分中、９０重量％以下、好ましくは８０重量％以下、さらに好ましくは７０重量％以下とする。 Further, in the solid roux for oil and fat composition of the present invention, triglycerides and non-S 1 MS 2 and MS 3 M, it may be added to oil containing no S 1 MS 2 and MS 3 M. S and 1 MS 2 and MS 3 other than M triglycerides, when adding oil containing no S 1 MS 2 and MS 3 M, these addition amount of total fat content of the solid roux for oil and fat composition of the present invention 90% by weight or less, preferably 80% by weight or less, more preferably 70% by weight or less.
本発明の固形ルウ用油脂組成物は、さらに高融点油脂を含有することが好ましい。高融点油脂を配合することにより、本発明の固形ルウ用油脂組成物を使用した固形ルウの製造時及び流通・販売時の油脂溶解を防止し、耐熱保型性を向上させることができる。 The oil composition for solid roux of the present invention preferably further contains a high melting point oil. By blending the high melting point oil and fat, dissolution of the oil and fat at the time of production, distribution and sale of the solid roux using the oil and fat composition for solid roux of the present invention can be prevented, and the heat resistant shape retention can be improved.
上記の高融点油脂の融点は、好ましくは５０℃以上、より好ましくは５５℃以上８０℃以下である。 The melting point of the high melting point oil is preferably 50 ° C. or higher, more preferably 55 ° C. or higher and 80 ° C. or lower.
また、上記の高融点油脂は、本発明の固形ルウ用油脂組成物の全油脂分中、好ましくは１５重量％以下、さらに好ましくは１０重量％以下とする。本発明の固形ルウ用油脂組成物の全油脂分中における上記の高融点油脂の含有量が１５重量％を越えると、固形ルウを使用した加工食品の製造時のルウ溶解性が悪くなりやすく、また該加工食品の口溶けが悪化しやすい。 The high melting point fat is preferably 15% by weight or less, more preferably 10% by weight or less, based on the total fat content of the oil composition for solid luu of the present invention. When the content of the above high melting point fat in the total fat content of the oil composition for solid roux of the present invention exceeds 15% by weight, the solubility of roux during the production of processed foods using solid roux tends to deteriorate, In addition, melting of the processed food tends to deteriorate.
上記の高融点油脂の具体例としては、例えば、パーム油、カカオバター、或いは、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種動植物油脂を水素添加、分別並びにエステル交換から選択される１又は２以上の処理を施した加工油脂、脂肪酸、脂肪酸低級アルコールエステルを用いて製造したエステル交換油が挙げられる。 Specific examples of the above high melting point oils and fats include, for example, palm oil, cocoa butter, or palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil Various fats and oils such as beef tallow, milk fat, pork fat, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil, etc. were subjected to one or more treatments selected from hydrogenation, fractionation and transesterification Examples include transesterified oils produced using processed oils, fatty acids, and fatty acid lower alcohol esters.
本発明の固形ルウ用油脂組成物においては、上記の高融点油脂の中でも、結晶性が良好であることから、水素添加油脂、特に極度硬化油脂を使用することが好ましく、より好ましくは風味の点から牛脂の極度硬化油、豚脂の硬化油を使用する。 In the oil composition for solid roux of the present invention, among the high melting point oils and fats described above, it is preferable to use hydrogenated oils and fats, particularly extremely hardened oils and fats, more preferably, because of good crystallinity. From beef tallow extremely hardened oil, pork tallow hardened oil.
ただし、本発明の固形ルウ用油脂組成物において、上記の高融点油脂が必要でなければ、上記の高融点油脂を用いなくてもよい。 However, in the oil composition for solid roux of the present invention, the above high melting point fat may not be used unless the above high melting point fat is necessary.
本発明の固形ルウ用油脂組成物は、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶と、高融点油脂を含むＳ1 ＭＳ2 及びＭＳ3 Ｍ以外のトリグリセリドとを合わせた油脂分を８０〜１００重量％含有することが好ましく、より好ましくは９０〜１００重量％含有する。 Solid roux for oil and fat composition of the present invention, a compound crystal consisting of S 1 MS 2 and MS 3 M, a grease obtained by combining the triglycerides other than S 1 MS 2 and MS 3 M comprises a refractory fat 80 It is preferable to contain -100 weight%, More preferably, it contains 90-100 weight%.
本発明の固形ルウ用油脂組成物には、上記の油脂分の他に、必要に応じ、本発明の目的の範囲内で、例えば、水、乳化剤、食塩、乳製品、糖類、多糖類、酵素、抗酸化剤、塩類、色素、香料等を配合することもできる。 In addition to the above fats and oils, the oil composition for solid roux of the present invention, for example, water, emulsifier, salt, dairy product, saccharides, polysaccharides, enzymes, as necessary, within the scope of the present invention. Antioxidants, salts, pigments, fragrances and the like can also be blended.
上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、サポニン類等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明の固形ルウ用油脂組成物中、好ましくは０〜３重量％、さらに好ましくは０〜１重量％である。 Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. The blending amount of the emulsifier is not particularly limited, but is preferably 0 to 3% by weight, more preferably 0 to 1% by weight in the oil composition for solid roux of the present invention.
本発明の固形ルウ用油脂組成物は、可塑性を示しても示さなくてもどちらでもよく、水分を含むマーガリンタイプでも水分を含まないショートニングタイプでもどちらでもよい。また、乳化物とする場合、その乳化形態は、油中水型、水中油型及び二重乳化型のいずれでも構わない。 The oil composition for solid roux of the present invention may or may not exhibit plasticity, and may be either a margarine type containing moisture or a shortening type containing no moisture. Moreover, when setting it as an emulsion, the emulsification form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.
本発明の固形ルウ用油脂組成物においては、使用される全油脂からなる配合油のＳＦＣが、好ましくは１０℃で３０〜８５％、２０℃で２０〜７５％、さらに好ましくは１０℃で４０〜８０％、２０℃で３０〜７０％となるように調整するのがよい。ＳＦＣが１０℃で３０％未満又は２０℃で２０％未満であると、固形ルウ製造時の固化性が悪くなりやすく、また、流通・販売時に溶解・軟化しやすく、商品価値が無くなってしまうおそれがあり、一方、ＳＦＣが１０℃で８５％を超える又は２０℃で７５％を超えると、固形ルウを使用して加工食品を製造する際に固形ルウが溶解しにくくなる上に、得られる加工食品の口溶けが悪くなりやすい。 In the fat composition for solid roux of the present invention, the SFC of the blended oil composed of the total fat used is preferably 30 to 85% at 10 ° C, 20 to 75% at 20 ° C, more preferably 40 at 10 ° C. It is good to adjust so that it may become 30 to 70% at -80% and 20 degreeC. If the SFC is less than 30% at 10 ° C. or less than 20% at 20 ° C., the solidification property at the time of solid roux production tends to be poor, and it is easy to dissolve and soften at the time of distribution and sale, and the commercial value may be lost On the other hand, if the SFC exceeds 85% at 10 ° C. or exceeds 75% at 20 ° C., it becomes difficult to dissolve the solid roux when manufacturing the processed food using the solid roux, and the obtained processing The food melts easily.
上記のＳＦＣは、次のようにして測定する。即ち、配合油を６０℃に３０分保持し、油脂を完全に融解した後、０℃に３０分保持して固化させる。次いで、２５℃に３０分保持し、テンパリングを行い、その後、０℃に３０分保持する。これをＳＦＣの各測定温度に順次３０分保持後、ＳＦＣを測定する。 The above SFC is measured as follows. That is, the blended oil is held at 60 ° C. for 30 minutes, and the fats and oils are completely melted, and then held at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, tempering is performed, and it hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.
本発明の固形ルウ用油脂組成物は、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した後、冷却し、結晶化させることにより製造することができる。 The oil composition for solid roux of the present invention can be produced by mixing and dissolving S 1 MS 2 and MS 3 M, then cooling and crystallizing.
詳しくは、先ず、Ｓ1ＭＳ2とＭＳ3Ｍとを混合溶解した油相に、必要により水相を混合乳化する。そして、次に殺菌処理するのが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。次に、冷却し、必要により可塑化する。冷却条件は、好ましくは−０．５℃／分以上、さらに好ましくは−５℃／分以上とする。この際、徐冷却より急速冷却の方が好ましいが、徐冷却であっても、微細なβ型結晶をとり、経日的にも硬さが変化せず安定した本発明の固形ルウ用油脂組成物を得ることができる。冷却する機器としては、密閉型連続式チューブ冷却機、例えばボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられ、また、開放型のダイアクーラーとコンプレクターの組み合わせ等が挙げられる。 Specifically, first, if necessary, a water phase is mixed and emulsified in an oil phase in which S 1 MS 2 and MS 3 M are mixed and dissolved. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, it is cooled and plasticized if necessary. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling, but even with slow cooling, a fine β-type crystal is obtained and the oil composition for solid roux of the present invention is stable and does not change in hardness over time. You can get things. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and a combination of an open type diacooler and a compressor. Is mentioned.
また、本発明の固形ルウ用油脂組成物を製造する際のいずれかの製造工程で、窒素、空気等を含気させても、させなくても構わない。 Moreover, it does not matter whether nitrogen, air, or the like is included in any of the production steps when producing the solid lube oil composition of the present invention.
次に、本発明の固形ルウについて説明する。 Next, the solid roux of the present invention will be described.
本発明の固形ルウは、上述した本発明の固形ルウ用油脂組成物及び小麦粉を混合加熱し、必要に応じ、副原料を混合して、容器に流し込み、風冷等の冷却方法により冷却固化させることによって得ることができる。 The solid roux of the present invention is obtained by mixing and heating the above-described oil and fat composition for solid roux of the present invention and wheat flour, mixing auxiliary materials as necessary, pouring into a container, and cooling and solidifying by a cooling method such as air cooling. Can be obtained.
本発明の固形ルウにおいて、本発明の固形ルウ用油脂組成物の配合量は、特に限定はないが、好ましくは２５〜７０重量％、更に好ましくは、３０〜６０重量％である。本発明の固形ルウ用油脂組成物の配合量が２５重量％より少ないと、Ｓ1 ＭＳ2 とＭＳ3 Ｍとからなるコンパウンド結晶の効果が固形ルウに顕れないおそれがあることに加え、固形ルウを使用した加工食品に適度な粘性を付与できず、なめらかさに欠ける食感となってしまう場合がある。また、本発明の固形ルウ用油脂組成物の配合量が７０重量％より多いと、固形ルウを使用した加工食品の粘度が低下し、また油っぽくなってしまう場合がある。 In the solid roux of the present invention, the amount of the oil composition for solid roux of the present invention is not particularly limited, but is preferably 25 to 70% by weight, more preferably 30 to 60% by weight. If the blending amount of the oil composition for solid roux of the present invention is less than 25% by weight, the effect of the compound crystal composed of S 1 MS 2 and MS 3 M may not appear in the solid roux, In some cases, the processed foods using the can not be imparted with an appropriate viscosity, resulting in a texture that lacks smoothness. Moreover, when there are more compounding quantities of the fats and oils composition for solid roux of this invention than 70 weight%, the viscosity of the processed food which uses solid roux will fall, and it may become oily.
また、本発明の固形ルウにおいて、上記の小麦粉の配合量は、特に限定はないが、好ましくは３０〜７５重量％、更に好ましくは４０〜７０重量％である。小麦粉の配合量が７５重量％より多いと、固形ルウを使用した加工食品に適度な粘性を付与できず、なめらかさに欠ける食感となってしまう場合がある。また、小麦粉の配合量が３０重量％より少ないと、固形ルウを使用した加工食品の粘度が低下し、得られる加工食品のコク味が欠けてしまう場合がある。 In the solid roux of the present invention, the blending amount of the flour is not particularly limited, but is preferably 30 to 75% by weight, more preferably 40 to 70% by weight. If the blending amount of the wheat flour is more than 75% by weight, the processed food using solid roux cannot be imparted with an appropriate viscosity, which may result in a texture that is not smooth. Moreover, when the compounding quantity of wheat flour is less than 30 weight%, the viscosity of the processed food which uses solid roux may fall, and the rich taste of the obtained processed food may be missing.
また、本発明の固形ルウには、本発明の固形ルウ用油脂組成物及び上記の小麦粉以外に、必要により、副原料として、水、乳化剤、増粘安定剤、食塩や塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、着香料、乳製品、調味料、ｐＨ調整剤、食品保存料、日持ち向上剤、果実、果汁、コーヒー、ナッツペースト、カレー粉等の香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物等を使用することができる。本発明の固形ルウにおいて、これらの副原料の配合量は、特に制限されるものではなく、固形ルウを使用する加工食品の種類等に応じて適宜選択することができるが、好ましくは合計量として４５重量％以下である。 In addition, the solid roux of the present invention contains, in addition to the oil composition for solid roux of the present invention and the above flour, as necessary, water, an emulsifier, a thickening stabilizer, and a salty agent such as salt and potassium chloride. , Acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel and red yeast rice pigment, antioxidants such as tocopherol and tea extract , Plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, curry powder, etc. Spices, cacao mass, cocoa powder, cereals, beans, vegetables, meat, seafood and other food materials, food additives, and the like can be used. In the solid roux of the present invention, the amount of these auxiliary ingredients is not particularly limited and can be appropriately selected according to the type of processed food using the solid roux, but preferably as a total amount 45% by weight or less.
上記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、レシチン、サポニン類等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記乳化剤の配合量は、特に制限はないが、本発明の固形ルウ中、好ましくは０〜３重量％、さらに好ましくは０〜１重量％である。 Examples of the emulsifiers include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, saponins, and the like, and one or more selected from these can be used. The blending amount of the emulsifier is not particularly limited, but is preferably 0 to 3% by weight, more preferably 0 to 1% by weight in the solid roux of the present invention.
また、上記増粘安定剤としては、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、キサンタンガム、プルラン、タマリンドシードガム、サイリウムシードガム、結晶セルロース、カルボキシメチルセルロース、メチルセルロース、寒天、グルコマンナン、ゼラチン、澱粉、化工澱粉等が挙げられ、これらの中から選ばれた１種又は２種以上を用いることができる。上記増粘安定剤の配合量は、特に制限はないが、本発明の固形ルウ中、好ましくは０〜１０重量％、さらに好ましくは０〜５重量％である。 Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan , Gelatin, starch, modified starch and the like, and one or more selected from these can be used. Although the compounding quantity of the said thickening stabilizer does not have a restriction | limiting in particular, In the solid roux of this invention, Preferably it is 0-10 weight%, More preferably, it is 0-5 weight%.
次に、本発明の固形ルウの製造方法について説明する。 Next, the manufacturing method of the solid roux of this invention is demonstrated.
本発明の固形ルウは、一般的な固形ルウの製造方法を用いて製造することが出来るが、例えば、以下の製造方法で製造することができる。即ち、本発明の固形ルウ用油脂組成物を加熱溶解し、小麦粉を加えて混合物を作製し、該混合物を１１０〜１２０℃に達するまで撹拌しながら加熱焙焼した後、ここにカレー粉等の香辛料、食塩、糖類、調味料等の副材料を添加して、混合し、次いで、これを型に入れて、風冷等の冷却方法により０〜２５℃で５〜１２０分冷却して固化させることによって得ることができる。 The solid roux of the present invention can be manufactured by using a general solid roux manufacturing method. For example, it can be manufactured by the following manufacturing method. That is, the oil composition for solid roux of the present invention is heated and dissolved, and a mixture is prepared by adding wheat flour. The mixture is heated and roasted while stirring until it reaches 110 to 120 ° C. Add and mix sub-materials such as spices, salt, saccharides, seasonings, etc., then place them in a mold and cool and solidify by cooling at 0-25 ° C. for 5 to 120 minutes by a cooling method such as air cooling. Can be obtained.
また、本発明の固形ルウを製造する際のいずれかの製造工程で、窒素、空気等を含気させても、させなくても構わない。 Moreover, it does not matter whether nitrogen, air, or the like is included in any of the manufacturing steps when manufacturing the solid roux of the present invention.
次に、本発明の加工食品について説明する。 Next, the processed food of the present invention will be described.
本発明の加工食品は、上述した本発明の固形ルウを使用して製造されたものであり、その具体例としては、ホワイトソース、デミグラスソース、カレーソース等のソースや、ホワイトシチュー、デミグラスシチュー、カレーシチュー等のシチューの他、パンのフィリング材、トッピング材、包餡生地の内包材等が挙げられる。本発明の固形ルウを使用して製造された本発明の加工食品は、良好な口溶け感を保ちながら適度のボディー感を有し、更には、冷蔵したり或いはレトルト処理を行った後においても、食感が硬くならずに良好な口溶け感を保つことが出来る。本発明の加工食品において、本発明の固形ルウの使用量は、特に限定はなく、目的とする個々の加工食品の所望とする食感や物性に応じて適宜選択することが出来るが、加工食品中、１〜４０重量％であることが好ましく、１０〜３０重量％であることがさらに好ましい。本発明の加工食品の製造方法に特に限定はなく、例えば、従来使用していた固形ルウを本発明の固形ルウに代替することで、本発明の加工食品を得ることが出来る。 The processed food of the present invention is produced using the above-described solid roux of the present invention. Specific examples thereof include sauces such as white sauce, demiglace sauce, curry sauce, white stew, demiglace stew, curry. In addition to stews such as stews, bread filling materials, topping materials, wrapping materials for wrapping dough, and the like can be mentioned. The processed food of the present invention produced using the solid roux of the present invention has an appropriate body feeling while maintaining a good mouth melt feeling, and even after refrigeration or retort treatment, A good mouth-melting feeling can be maintained without the texture becoming hard. In the processed food of the present invention, the use amount of the solid roux of the present invention is not particularly limited and can be appropriately selected according to the desired texture and physical properties of the intended individual processed food. Among them, the content is preferably 1 to 40% by weight, and more preferably 10 to 30% by weight. There is no limitation in particular in the manufacturing method of the processed food of this invention, For example, the processed food of this invention can be obtained by replacing the solid roux used conventionally with the solid roux of this invention.
本発明の加工食品は、冷却しても口溶けや食感が良好なものである。また、本発明の加工食品は、冷蔵又は冷凍してもよく、本発明の加工食品の冷凍品を解凍して食する際には、電子レンジで解凍調理することも可能である。 The processed food of the present invention has good mouth melting and texture even when cooled. The processed food of the present invention may be refrigerated or frozen. When the frozen processed food of the present invention is thawed and eaten, it can be thawed in a microwave oven.
以下、本発明を実施例及び比較例により更に詳細に説明するが、本発明は、これらの実施例等により何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited at all by these Examples.
下記実施例１〜７は、コンパウンド結晶を含有する本発明の固形ルウ用油脂組成物の製造例、該固形ルウ用油脂組成物を用いた固形ルウ、及び該固形ルウを用いた加工食品の製造例を示すものである。また、下記比較例１〜２は、コンパウンド結晶を含有しない固形ルウ用油脂組成物、該固形ルウ用油脂組成物を用いた固形ルウ、及び該固形ルウを用いた加工食品の製造例を示すものである。なお、各実施例及び比較例において、固形ルウ及び該固形ルウを用いた加工食品の配合・製法・評価は、下記の方法によって実施した。 Examples 1 to 7 below are production examples of the oil composition for solid roux of the present invention containing compound crystals, solid roux using the oil composition for solid roux, and production of processed foods using the solid roux. An example is given. Moreover, the following comparative examples 1-2 show the manufacture example of the processed food using the solid fat using the oil composition for solid roux which does not contain a compound crystal, the oil composition for this solid roux, and this solid roux It is. In addition, in each Example and Comparative Example, the mixing | blending / manufacturing method / evaluation of solid food and processed food using the solid food was carried out by the following methods.
（固形ルウ及び加工食品の配合・製法・評価方法）
固形ルウ用油脂組成物３５０ｇ及び小麦粉３２０ｇを釜に投入し、かき混ぜながら１２０℃まで加熱した後、火を止め、さらにかき混ぜた。約１００℃まで下がった時点で、引き続きかき混ぜながら、食塩１００ｇ、上砂糖５０ｇ、カレー粉９０ｇ、調味料９０ｇを順次添加し、さらにかき混ぜ、次いで、これを直径５０ｍｍの型に厚さ１０ｍｍに流し込み、２０℃で６０分冷却・固化させ、本発明の固形ルウ（固形カレールウ）を得た。該固形ルウを２５℃の恒温室にて保管し、経時的な表面の光沢、艶、色調の変化を観察した。
また、該固形ルウを２０重量％含有するカレーソースを常法により作成し、品温４５℃におけるカレーソースの口溶けを評価した。
(Composition, manufacturing method, evaluation method of solid roux and processed food)
350 g of solid lube oil and fat composition and 320 g of wheat flour were put into a kettle and heated to 120 ° C. with stirring, then the fire was turned off and further stirred. When the temperature is lowered to about 100 ° C., 100 g of salt, 50 g of sugar, 90 g of curry powder and 90 g of seasoning are sequentially added while stirring, and further stirred, and then poured into a 50 mm diameter mold to a thickness of 10 mm. The mixture was cooled and solidified at 20 ° C. for 60 minutes to obtain a solid roux (solid currant) of the present invention. The solid roux was stored in a thermostatic chamber at 25 ° C., and changes in surface gloss, gloss, and color tone over time were observed.
A curry sauce containing 20% by weight of the solid roux was prepared by a conventional method, and the melting of the curry sauce at a product temperature of 45 ° C. was evaluated.
尚、以下の実施例及び比較例において、Ｓｔはステアリン酸、Ｏはオレイン酸、Ｐはパルミチン酸、Ｓは飽和脂肪酸、Ｍはモノ不飽和脂肪酸を示す。 In the following examples and comparative examples, St represents stearic acid, O represents oleic acid, P represents palmitic acid, S represents a saturated fatty acid, and M represents a monounsaturated fatty acid.
〔実施例１〕
大豆極度硬化油とオレイン酸エチルとを、重量比２：３の割合で混合し、溶解した後、１，３位置選択的酵素を用いてエステル交換反応を行った。反応物から分子蒸留により脂肪酸を取り除き、得られた油脂を分別、精製することにより、ＯＳｔＯ含量６０重量％の油脂を得た。このＯＳｔＯ含有油脂４０重量％、マンゴー核分別中部油４０重量％及び大豆油２０重量％を混合し、６０℃で溶解した後、０℃に冷却し、結晶化させ、混合油（ａ）を得た。混合油（ａ）は、ＳｔＯＳｔを２４重量％、ＯＳｔＯを２４重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
[Example 1]
Soybean extremely hardened oil and ethyl oleate were mixed and dissolved at a weight ratio of 2: 3, and then subjected to a transesterification reaction using a 1,3-regioselective enzyme. Fatty acids were removed from the reaction product by molecular distillation, and the resulting fats and oils were fractionated and purified to obtain fats and oils having an OStO content of 60% by weight. After mixing 40% by weight of this OStO-containing fat and oil, 40% by weight of mango core fractionation and 20% by weight of soybean oil, the mixture was dissolved at 60 ° C, cooled to 0 ° C and crystallized to obtain a mixed oil (a). It was. The mixed oil (a) contained 24% by weight of StOSt and 24% by weight of OStO. When the crystal transition was confirmed by DSC, it was a β-type crystal without taking the β prime type.
確認のため、混合油（ａ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (a) is completely dissolved at 70 ° C., held at 0 ° C. for 30 minutes, then held at 5 ° C. for 30 minutes, and precipitated oil crystals. In the range of 2θ: 17 to 26 degrees X When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ａ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、４８重量％であり、固形ルウ用油脂組成物に用いた混合油（ａ）のＳＦＣは、１０℃で３７％、２０℃で２２％であった。 In 99.95 parts by weight of the above mixed oil (a) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and a rapid cooling plasticization step (cooling rate −20 ° C./min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 48 weight%, SFC of the mixed oil (a) used for the fat and oil composition for solid roux is 37% at 10 degreeC. And 22% at 20 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例２〕
パーム分別中部油１８重量％、豚脂７２重量％及び大豆油１０重量％を混合し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｂ）を得た。この混合油（ｂ）は、ＳＭＳを１８重量％、ＭＳＭを１８重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
[Example 2]
Palm fractionation middle oil 18 wt%, pork fat 72 wt% and soybean oil 10 wt% were mixed, dissolved at 60 ° C, cooled at 0 ° C and crystallized to obtain mixed oil (b). This mixed oil (b) contained 18% by weight of SMS and 18% by weight of MSM, and was confirmed to have a crystal transition by DSC. As a result, it was a β-type crystal without taking a β-prime type.
確認のため、混合油（ｂ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (b) was completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat and oil crystals X in the range of 2θ: 17 to 26 degrees. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｂ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、３６重量％であり、固形ルウ用油脂組成物に用いた混合油（ｂ）のＳＦＣは、１０℃で３７％、２０℃で２２％であった。 In 99.95 parts by weight of the above mixed oil (b) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, followed by rapid plasticization step (cooling rate -20 ° C / min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of solid fat oil composition is 36 weight%, SFC of the mixed oil (b) used for the fat oil composition for solid roux is 37% at 10 degreeC. And 22% at 20 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例３〕
パーム分別中部油１８重量％、豚脂７２重量％、大豆油５重量％及び大豆極度硬化油５重量％を混合し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｃ）を得た。この混合油（ｃ）は、ＳＭＳを１８重量％、ＭＳＭを１８重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
Example 3
After mixing 18% by weight of palm fraction oil, 72% by weight of pork fat, 5% by weight of soybean oil and 5% by weight of soybean hardened oil, dissolved at 60 ° C, cooled at 0 ° C, crystallized, mixed oil (C) was obtained. This mixed oil (c) contained 18% by weight of SMS and 18% by weight of MSM, and was confirmed to have a crystal transition by DSC. As a result, it was a β-type crystal without taking a β-prime type.
確認のため、混合油（ｃ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (c) is completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat and oil crystals X in the range of 2θ: 17 to 26 degrees. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｃ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、３６重量％であり、固形ルウ用油脂組成物に用いた混合油（ｃ）のＳＦＣは、１０℃で４１％、２０℃で２５％であった。 In 99.95 parts by weight of the above mixed oil (c) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and a rapid cooling plasticization step (cooling rate −20 ° C./min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 36 weight%, SFC of the mixed oil (c) used for the fat and oil composition for solid roux is 41% at 10 degreeC. 25% at 20 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例４〕
サル脂分別中部油１８重量％、豚脂７２重量％及び大豆油１０重量％を混合し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｄ）を得た。この混合油（ｄ）は、ＳＭＳを１８重量％、ＭＳＭを１８重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
Example 4
After mixing 18% by weight of the oil for separating monkey fat, 72% by weight of pork fat and 10% by weight of soybean oil, the mixture was dissolved at 60 ° C, cooled at 0 ° C and crystallized to obtain a mixed oil (d). This mixed oil (d) contained 18% by weight of SMS and 18% by weight of MSM. When the presence or absence of crystal transition was confirmed by DSC, it was a β-type crystal without taking a β-prime type.
確認のため、混合油（ｄ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (d) is completely dissolved at 70 ° C., held at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat and oil crystals X in the range of 2θ: 17 to 26 degrees. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｄ）を溶解したもの９７．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部及びショ糖エルカ酸エステル（ＨＬＢ２）２重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、３６重量％であり、固形ルウ用油脂組成物に用いた混合油（ｄ）のＳＦＣは、１０℃で５０％、２０℃で３３％であった。 To 97.95 parts by weight of the above mixed oil (d) dissolved, 0.05 part by weight of 50% mixed tocopherol and 2 parts by weight of sucrose erucic acid ester (HLB2) are dissolved and mixed as an antioxidant, and rapidly cooled plasticized. The oil-and-fat composition for solid roux of the present invention was obtained through a crystallization step (cooling rate -20 ° C / min or more). The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 36 weight%, SFC of the mixed oil (d) used for the fat and oil composition for solid roux is 50% at 10 degreeC. And 20% at 33 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例５〕
パームステアリン３０重量％、牛脂１５重量％及び豚脂５５重量％を混合し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｅ）を得た。この混合油（ｅ）は、ＳＭＳを１２重量％、ＭＳＭを１２重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
Example 5
Palm stearin 30% by weight, beef tallow 15% by weight and pork tallow 55% by weight were mixed, dissolved at 60 ° C., cooled at 0 ° C., and crystallized to obtain a mixed oil (e). This mixed oil (e) contained 12% by weight of SMS and 12% by weight of MSM. When the presence or absence of crystal transition was confirmed by DSC, it was a β-type crystal without taking a β-prime type.
確認のため、混合油（ｅ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (e) is completely dissolved at 70 ° C., held at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes for precipitation. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｅ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、２４重量％であり、固形ルウ用油脂組成物に用いた混合油（ｅ）のＳＦＣは、１０℃で４６％、２０℃で３６％であった。 In 99.95 parts by weight of the above mixed oil (e) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and a rapid cooling plasticization step (cooling rate −20 ° C./min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 24 weight%, SFC of the mixed oil (e) used for the fat and oil composition for solid roux is 46% at 10 degreeC. And 20% at 36C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例６〕
牛脂極度硬化油１０重量％、牛脂６０重量％、及び豚脂３０重量％を混合溶解し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｆ）を得た。この混合油（ｆ）は、ＳＭＳを８．５重量％、ＭＳＭを８．５重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
Example 6
10% by weight of beef tallow extremely hardened oil, 60% by weight of beef tallow, and 30% by weight of tallow were mixed and dissolved, dissolved at 60 ° C., cooled at 0 ° C., and crystallized to obtain mixed oil (f). This mixed oil (f) contained 8.5% by weight of SMS and 8.5% by weight of MSM, and was confirmed to have a crystal transition by DSC. .
確認のため、混合油（ｆ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (f) is completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat and oil crystals X in the range of 2θ: 17 to 26 degrees. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｆ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、１７重量％であり、固形ルウ用油脂組成物に用いた混合油（ｆ）のＳＦＣは、１０℃で４０％、２０℃で３０％であった。 In 99.95 parts by weight of the above mixed oil (f) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and rapidly quenched plasticizing step (cooling rate −20 ° C./min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 17 weight%, SFC of the mixed oil (f) used for the fat and oil composition for solid roux is 40% at 10 degreeC. And 30% at 20 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔実施例７〕
パームステアリン２０重量％、牛脂３０重量％、及び豚脂５０重量％を混合溶解し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｇ）を得た。この混合油（ｇ）は、ＳＭＳを１１．５重量％、ＭＳＭを１１．５重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
Example 7
Palm stearin 20% by weight, beef tallow 30% by weight and pork tallow 50% by weight were mixed and dissolved, dissolved at 60 ° C., cooled at 0 ° C., and crystallized to obtain a mixed oil (g). This mixed oil (g) contained 11.5% by weight of SMS and 11.5% by weight of MSM, and confirmed the presence or absence of crystal transition by DSC. As a result, it was a β-type crystal without taking the β-prime type. .
確認のため、混合油（ｇ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．６オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβ型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることも確認され、コンパウンド結晶の形成が示された。また、光学顕微鏡でこの油脂結晶のサイズを確認したところ、３μｍ以下の微細な結晶であった。 For confirmation, the mixed oil (g) was completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat and oil crystals X in the range of 2θ: 17 to 26 degrees. When a line diffraction measurement was performed, a strong diffraction line corresponding to a surface spacing of 4.6 angstroms was obtained, and it was confirmed that the oil crystal was β-type. Furthermore, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was also confirmed that the packing state of triglyceride was a two-chain structure, indicating the formation of a compound crystal. Moreover, when the size of this oil-fat crystal | crystallization was confirmed with the optical microscope, it was a fine crystal | crystallization of 3 micrometers or less.
上記混合油（ｇ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、本発明の固形ルウ用油脂組成物を得た。得られた本発明の固形ルウ用油脂組成物は、光学顕微鏡下で３μｍ以下の微細結晶であり、また、上記と同条件でＸ線回折測定を行ったところ、２鎖長構造のβ型をとり、コンパウンド結晶を形成することを確認した。そして、固形ルウ用油脂組成物の全油脂分中のコンパウンド結晶の含有量は、２３重量％であり、固形ルウ用油脂組成物に用いた混合油（ｇ）のＳＦＣは、１０℃で４２％、２０℃で３２％であった。 In 99.95 parts by weight of the above mixed oil (g) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and then a rapid plasticization step (cooling rate -20 ° C./min or more) The oil composition for solid roux of the present invention was obtained. The obtained oil and fat composition for solid roux of the present invention is a fine crystal of 3 μm or less under an optical microscope, and when X-ray diffraction measurement is performed under the same conditions as above, a β-type having a two-chain structure is obtained. As a result, it was confirmed that a compound crystal was formed. And the content of the compound crystal | crystallization in the total fats and oils of the fat and oil composition for solid roux is 23 weight%, SFC of the mixed oil (g) used for the fat and oil composition for solid roux is 42% at 10 degreeC. And 20% at 32 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた固形カレールウは、表面の光沢、艶、色調に優れ、２５℃で３ヶ月保管しても光沢、艶が維持されており、表面の白色化はみられなかった。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において良好な口溶けを有していた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained solid curry was excellent in surface gloss, gloss, and color tone, and even when stored at 25 ° C. for 3 months, the gloss and gloss were maintained, and no whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry roux had favorable mouth melting at 45 degreeC.
〔比較例１〕
魚油を原料とし、ニッケル触媒を用いて水素添加を行い、融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油をそれぞれ得た。これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油それぞれについて、６０℃で溶解し、０℃に冷却し、結晶化させ、ＤＳＣにより結晶転移の有無を確認したところ、いずれも、βプライム型をとる油脂であった。また、これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油は、いずれも、ＳＭＳ及びＭＳＭを含有しない油脂であった。
[Comparative Example 1]
Hydrogenation was performed using fish oil as a raw material using a nickel catalyst to obtain a cured fish oil having a melting point of 30 ° C., a cured fish oil having a melting point of 36 ° C., and a cured fish oil having a melting point of 45 ° C., respectively. Each of these cured oils of fish oil with a melting point of 30 ° C., cured oil of fish with a melting point of 36 ° C., and cured oil of fish oil with a melting point of 45 ° C. is dissolved at 60 ° C., cooled to 0 ° C. As a result, all were fats and oils of the β prime type. Moreover, these fish oil hardened oil with melting | fusing point 30 degreeC, fish oil hardened oil with melting | fusing point 36 degreeC, and fish oil hardened oil with melting | fusing point 45 degreeC were all fats and oils which do not contain SMS and MSM.
確認のため、これらの融点３０℃の魚油硬化油、融点３６℃の魚油硬化油及び融点４５℃の魚油硬化油それぞれを、７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．２オングストロームの面間隔に対応する強い回折線が得られ、これらの油脂結晶はβプライム型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施したところ、トリグリセリドのパッキング状態が３鎖長構造であることが確認され、コンパウンド結晶の形成は認められなかった。 For confirmation, these fish oil hardened oil with melting point 30 ° C, fish oil hardened oil with melting point 36 ° C and fish oil hardened oil with melting point 45 ° C were completely dissolved at 70 ° C and kept at 0 ° C for 30 minutes, and then 5 ° C. When the X-ray diffraction measurement was performed in the range of 2θ: 17 to 26 degrees, strong diffraction lines corresponding to a surface spacing of 4.2 Å were obtained. It was confirmed that the crystals were β prime type. Furthermore, when X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, it was confirmed that the triglyceride packing state was a three-chain structure, and formation of compound crystals was not observed.
これらの融点３０℃の魚油硬化油７５重量％、融点３６℃の魚油硬化油１５重量％及び融点４５℃の魚油硬化油１０重量％を混合してなる配合油を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合後、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、固形ルウ用油脂組成物を得た。得られた固形ルウ用油脂組成物について、実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβプライム型をとり、コンパウンド結晶を含有しないことを確認した。また、固形ルウ用油脂組成物に用いた上記配合油のＳＦＣは、１０℃で３８％、２０℃で２２％であった。 99.95 parts by weight of a blended oil obtained by mixing 75% by weight of a cured fish oil having a melting point of 30 ° C., 15% by weight of a cured oil of fish oil having a melting point of 36 ° C., and 10% by weight of a cured oil of fish oil having a melting point of 45 ° C. In addition, 0.05 part by weight of 50% mixed tocopherol was dissolved and mixed as an antioxidant, and then subjected to a rapid cooling plasticization step (cooling rate −20 ° C./min or more) to obtain an oil composition for solid roux. About the obtained fat and oil composition for solid roux, when X-ray-diffraction measurement was performed on the same conditions as Example 1, it took the beta prime type | mold of 2 chain length structure, and it confirmed that it did not contain a compound crystal. Moreover, SFC of the said compounded oil used for the fats and oils composition for solid roux was 38% at 10 degreeC, and 22% at 20 degreeC.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた当初の固形カレールウは、表面の光沢、艶、色調に優れていたが、２５℃で１ヶ月保管後には、艶が消失し、表面の白色化が認められた。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において、やや口溶けが悪く油性感が感じられた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained initial solid curry was excellent in surface gloss, gloss, and color tone, but after storage at 25 ° C. for 1 month, the gloss disappeared and whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry sauce had a slightly melted mouth and an oily feeling at 45 ° C.
〔比較例２〕
牛脂硬化油７８重量％、牛脂１５重量％、及び豚脂７重量％を混合溶解し、６０℃で溶解した後、０℃で冷却し、結晶化させ、混合油（ｈ）を得た。この混合油（ｈ）は、ＳＭＳを２重量％、ＭＳＭを２重量％含有し、ＤＳＣにより結晶転移の有無を確認したところ、βプライム型結晶であった。
[Comparative Example 2]
78% by weight of beef tallow oil, 15% by weight of beef tallow, and 7% by weight of tallow are mixed and dissolved, dissolved at 60 ° C., cooled at 0 ° C., and crystallized to obtain a mixed oil (h). This mixed oil (h) contained 2% by weight of SMS and 2% by weight of MSM. When the presence or absence of crystal transition was confirmed by DSC, it was a β prime type crystal.
確認のため、混合油（ｈ）を７０℃で完全溶解し、０℃で３０分保持した後、５℃で３０分間保持し析出させた油脂結晶について、２θ：１７〜２６度の範囲でＸ線回折測定を実施したところ、４．２オングストロームの面間隔に対応する強い回折線が得られ、この油脂結晶はβプライム型をとることが確認された。更に、２θ：０〜８度の範囲でＸ線回折測定を実施し、トリグリセリドのパッキング状態が２鎖長構造であることを確認した。よって、得られた結晶は２鎖長構造のβプライム型結晶であり、コンパウンド結晶の形成は認められなかった。 For confirmation, the mixed oil (h) is completely dissolved at 70 ° C., kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes for precipitation. When a line diffraction measurement was performed, a strong diffraction line corresponding to an interplanar spacing of 4.2 angstroms was obtained, and it was confirmed that this fat and oil crystal takes a β prime type. Further, X-ray diffraction measurement was performed in the range of 2θ: 0 to 8 degrees, and it was confirmed that the triglyceride packing state was a two-chain structure. Therefore, the obtained crystal was a β prime type crystal having a two-chain structure, and formation of a compound crystal was not observed.
上記混合油（ｈ）を溶解したもの９９．９５重量部に、酸化防止剤として５０％ミックストコフェロール０．０５重量部を溶解、混合し、急冷可塑化工程（冷却速度−２０℃／分以上）にかけ、固形ルウ用油脂組成物を得た。得られた固形ルウ用油脂組成物について、実施例１と同条件でＸ線回折測定を行ったところ、２鎖長構造のβプライム型をとり、コンパウンド結晶を含有しないことを確認した。固形ルウ用油脂組成物に用いた混合油（ｈ）のＳＦＣは、１０℃で５６％、２０℃で４６％であった。 In 99.95 parts by weight of the above mixed oil (h) dissolved, 0.05 part by weight of 50% mixed tocopherol is dissolved and mixed as an antioxidant, and a rapid cooling plasticization step (cooling rate −20 ° C./min or more) The oil composition for solid roux was obtained. About the obtained fat and oil composition for solid roux, when X-ray-diffraction measurement was performed on the same conditions as Example 1, it took the beta prime type | mold of 2 chain length structure, and it confirmed that it did not contain a compound crystal. The SFC of the mixed oil (h) used in the solid lube oil composition was 56% at 10 ° C and 46% at 20 ° C.
この固形ルウ用油脂組成物を用い、上記の固形ルウの配合及び製法にて、固形カレールウを得た。得られた当初の固形カレールウは、表面の光沢、艶、色調に優れていたが、２５℃で３ヶ月保管後には、艶が消失し、表面の白色化が認められた。また、この固形カレールウを用いて製造されたカレーソースは、４５℃において、やや口溶けが悪く油性感が感じられた。 Using this oil composition for solid roux, solid curry roux was obtained by the above blending and manufacturing method of solid roux. The obtained initial solid curry was excellent in surface gloss, gloss and color tone, but after storage at 25 ° C. for 3 months, the gloss disappeared and whitening of the surface was observed. Moreover, the curry sauce manufactured using this solid curry sauce had a slightly melted mouth and an oily feeling at 45 ° C.
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| JP2009201416A (en) * | 2008-02-28 | 2009-09-10 | Adeka Corp | Oil-and-fat composition for solid roux |
| JP2016077238A (en) * | 2014-10-20 | 2016-05-16 | 株式会社Adeka | Oil and fat composition for roux |
| JP2016089004A (en) * | 2014-11-04 | 2016-05-23 | 日清オイリオグループ株式会社 | Oil and fat composition |
| JP2018023357A (en) * | 2016-03-15 | 2018-02-15 | 三菱ケミカルフーズ株式会社 | Method for producing oil composition containing fine intermolecular compound crystal, and method for crystallizing intermolecular compound |
| JP2020074736A (en) * | 2018-11-09 | 2020-05-21 | 株式会社Adeka | Fat composition for white roux |
| JP2020080706A (en) * | 2018-11-22 | 2020-06-04 | 江崎グリコ株式会社 | Solid roux |
| WO2022075137A1 (en) * | 2020-10-05 | 2022-04-14 | 不二製油グループ本社株式会社 | Oil and fat composition for roux |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2009201416A (en) * | 2008-02-28 | 2009-09-10 | Adeka Corp | Oil-and-fat composition for solid roux |
| JP2016077238A (en) * | 2014-10-20 | 2016-05-16 | 株式会社Adeka | Oil and fat composition for roux |
| JP2016089004A (en) * | 2014-11-04 | 2016-05-23 | 日清オイリオグループ株式会社 | Oil and fat composition |
| JP2018023357A (en) * | 2016-03-15 | 2018-02-15 | 三菱ケミカルフーズ株式会社 | Method for producing oil composition containing fine intermolecular compound crystal, and method for crystallizing intermolecular compound |
| JP2020074736A (en) * | 2018-11-09 | 2020-05-21 | 株式会社Adeka | Fat composition for white roux |
| JP7365113B2 (en) | 2018-11-09 | 2023-10-19 | 株式会社Adeka | Oil and fat composition for white roux |
| JP2020080706A (en) * | 2018-11-22 | 2020-06-04 | 江崎グリコ株式会社 | Solid roux |
| JP7317493B2 (en) | 2018-11-22 | 2023-07-31 | 江崎グリコ株式会社 | solid roux |
| WO2022075137A1 (en) * | 2020-10-05 | 2022-04-14 | 不二製油グループ本社株式会社 | Oil and fat composition for roux |
| JP7078198B1 (en) * | 2020-10-05 | 2022-05-31 | 不二製油株式会社 | Oil and fat composition for roux |
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