JP2013215171A - Oil and fat composition for fish meat processed food and fish meat processed food - Google Patents

Oil and fat composition for fish meat processed food and fish meat processed food Download PDF

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JP2013215171A
JP2013215171A JP2012090653A JP2012090653A JP2013215171A JP 2013215171 A JP2013215171 A JP 2013215171A JP 2012090653 A JP2012090653 A JP 2012090653A JP 2012090653 A JP2012090653 A JP 2012090653A JP 2013215171 A JP2013215171 A JP 2013215171A
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oil
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Yusuke Takinami
祐介 滝波
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Adeka Corp
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PROBLEM TO BE SOLVED: To provide an oil and fat composition for fish meat processed food which harmonizes fish meat, suppresses the occurrence of seepage and drip of liquid oil, and achieves fish meat processed food with excellent flavor when mixed or pickled in the fish meat.SOLUTION: An oil and fat composition for fish meat processed food contains 1-10 mass% (oil phase reference) of extremely hardened oil and fat, and 5-50 mass% (oil phase reference) of ester exchange oil and fat obtained by ester exchange of an oil and fat blended with material containing 70 mass% or more of palm fractionated soft oil. The SFC of the oil phase is 5 to 20 at 10°C, and 1 to 10 at 20°C. The oil and fat composition contains 50-100 mass% (composition reference) of the oil phase.

Description

本発明は、魚肉加工食品用油脂組成物に関するものである。   The present invention relates to an oil and fat composition for processed fish food.

世界的な日本食ブームによりマグロの消費量が増大し、その魚肉の価格が高騰している。特に脂肪分の多い部位はトロといわれ高級品として著名であることから、魚肉の中でも該部位の価格の高騰は顕著であると同時に流通量の不足をも招いている。そのため脂肪分の少ない赤身部分と食用油脂を混合したり、食用油脂をピックル(注入)するなどの方法で、脂肪分の多いトロ様の魚肉加工食品を製造することが行われてきた。   The global Japanese food boom has led to an increase in tuna consumption and soaring fish prices. In particular, the fat-rich portion is called Toro and is well-known as a high-quality product. Therefore, the price of the portion of the fish is soaring, and at the same time, the amount of circulation is insufficient. For this reason, it has been practiced to produce a processed fish-like fish with a high fat content by mixing a lean portion with a low fat content and an edible oil or fat, or by pickling (injecting) an edible oil or fat.

そして、その添加する食用油脂について様々な提案が行われている。例えば、液状油ではなくショートニングを用いる方法(例えば特許文献1、2参照)、液状油に極度硬化油を配合して得られた流動ショートニングを用いる方法(例えば特許文献3参照)、液状油に乳化剤を配合して得られた流動状ショートニングを用いる方法(例えば特許文献4、5参照)などが提案されている。   Various proposals have been made on the edible fats and oils to be added. For example, a method using shortening instead of liquid oil (see, for example, Patent Documents 1 and 2), a method using fluid shortening obtained by blending extremely hardened oil with liquid oil (for example, see Patent Document 3), and an emulsifier in liquid oil. A method using a fluid shortening obtained by blending (see, for example, Patent Documents 4 and 5) has been proposed.

しかし特許文献1、2の方法は単に従来液状油を混合していたのを、固形脂に代替しただけの発明であり、液状油に比べて混合性が悪く、そのため魚肉と油脂のなじみが悪くトロ様のとろけるような食感は得られないという問題があった。
特許文献3の方法は、液状油の染み出しが多く、ドリップも発生しやすい問題があった。
特許文献4、5の方法は、一定の効果を得るには乳化剤の含量を多くする必要があり、その場合得られる魚肉加工食品は油性感が強すぎ、また風味が悪化する問題があった。
However, the methods of Patent Documents 1 and 2 are inventions in which liquid oil is simply mixed instead of solid fat, and the mixing property is worse than that of liquid oil. Therefore, the familiarity between fish meat and fat is poor. There was a problem that Toro-sama's melting texture could not be obtained.
The method of Patent Document 3 has a problem that liquid oil oozes out and drip is likely to occur.
In the methods of Patent Documents 4 and 5, it is necessary to increase the content of the emulsifier in order to obtain a certain effect. In that case, the processed fish meat food has a problem that the oily feeling is too strong and the flavor deteriorates.

特開昭63−181979号公報JP-A-63-181979 特開平08−163968号公報Japanese Patent Laid-Open No. 08-163968 特開2003−169602号公報JP 2003-169602 A 特開2004−81059号公報JP 2004-81059 A 特開2005−185152号公報Japanese Patent Laying-Open No. 2005-185152

したがって本発明の目的は、魚肉に混合またはピックルする際に魚肉とのなじみがよく、液状油の染み出しやドリップの発生が抑制され、風味が良好な魚肉加工食品を得るための、魚肉加工食品用油脂組成物を提供することにある。   Accordingly, an object of the present invention is to obtain a processed fish food that has a good affinity with fish meat when mixed or pickled into fish meat, prevents bleeding of liquid oil and drip, and has a good flavor. It is providing the oil-fat composition.

本発明者等は、上記目的を達成すべく種々検討した結果、パーム分別軟部油をエステル交換して得られたエステル交換油脂及び極度硬化油脂を含有する油脂組成物を使用することにより、上記目的を解決し得ることを知見した。
本発明は、上記知見に基づいてなされたもので、油相中に、パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換したエステル交換油脂を5〜50質量%(油相基準)及び極度硬化油脂を1〜10質量%(油相基準)含有し、且つ、該油相のSFCが、10℃で5〜20であり、20℃で1〜10であって、該油相を50〜100質量%(組成物基準)含有することを特徴とする魚肉加工食品用油脂組成物、及び該流魚肉加工食品用油脂組成物を含有することを特徴とする魚肉加工食品を提供するものである。
As a result of various studies to achieve the above-mentioned object, the present inventors have used the above-mentioned object by using an oil / fat composition containing a transesterified oil and an extremely hardened oil / fat obtained by transesterifying a palm fraction soft part oil. It was found that it can be solved.
This invention was made | formed based on the said knowledge, 5-50 mass% (oil phase reference | standard) of the transesterified oil and fat which transesterified the fat and oil mixture which contains 70 mass% or more of palm fraction soft part oils in an oil phase. And 1 to 10% by mass (based on the oil phase) of extremely hardened fats and oils, and the SFC of the oil phase is 5 to 20 at 10 ° C, 1 to 10 at 20 ° C, and the oil phase is An oil / fat composition for processed fish meat food containing 50 to 100% by mass (composition basis), and a processed fish meat food containing the oil / fat composition for processed fish meat processed food It is.

本発明の魚肉加工食品用油脂組成物を使用することで、脂肪分の少ないたん白な風味の魚肉の風味と食感を改善し、品質価値を向上することができる。   By using the oil-and-fat composition for processed fish meat food of the present invention, the flavor and texture of fish meat with a low fat content can be improved and the quality value can be improved.

以下、本発明の魚肉加工食品用油脂組成物に説明する。
まず、本発明の魚肉加工食品用油脂組成物に用いられるエステル交換油脂について述べる。
本発明の油脂組成物に用いられるエステル交換油脂は、パーム分別軟部油を70質量%以上、好ましくは90質量%以上、より好ましくは100質量%含有する油脂配合物をエステル交換した油脂である。
本発明の魚肉加工食品用油脂組成物に用いられるエステル交換油脂として、パーム分別軟部油以外の油脂、例えば、パーム油のエステル交換油脂をはじめ、その他の動植物油脂の軟部油を70質量%以上含有する油脂配合物をエステル交換したエステル交換油脂を用いた場合は、本発明の効果が得られない。
Hereinafter, the oil and fat composition for processed fish food of the present invention will be described.
First, the transesterified oil and fat used in the oil and fat composition for processed fish food of the present invention will be described.
The transesterified oil and fat used in the oil and fat composition of the present invention is an oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of a palm fraction soft part oil.
As transesterified fats and oils used in the processed oily fat composition for processed fish meat according to the present invention, fats and oils other than palm fractionated soft part oils, for example, transesterified fats and oils of palm oil, and soft parts oils of other animal and vegetable fats and oils are contained in an amount of 70% by mass or more. The effect of the present invention cannot be obtained when the transesterified oil / fat obtained by transesterifying the oil / fat blend to be used is used.

ここで、上記油脂配合物に使用するパーム分別軟部油とは、アセトン分別やヘキサン分別等の溶剤分別、ドライ分別等の無溶剤分別等の方法によって、パーム油を分別した際に得られる低融点部であり、通常、ヨウ素価52〜70のものである。本発明に用いられるパーム分別軟部油としては、ヨウ素価が52以上のパームオレインを使用することが、より乳化性が高く、そのため液状油の染み出し防止効果が高く、またドリップの発生が抑制される点で好ましく、ヨウ素価54以上のパームオレインを使用することがより好ましく、ヨウ素価60以上のパームスーパーオレインを使用することがさらに好ましい。   Here, the palm fraction soft part oil used in the above oil and fat composition is a low melting point obtained when palm oil is fractionated by methods such as solvent fractionation such as acetone fractionation and hexane fractionation, and solvent-free fractionation such as dry fractionation. Part, usually having an iodine value of 52-70. As the palm fraction soft part oil used in the present invention, it is more emulsifiable to use palm olein having an iodine value of 52 or more, so that the liquid oil can be prevented from seeping out and the occurrence of drip is suppressed. It is preferable to use palm olein having an iodine value of 54 or more, and it is more preferable to use palm super olein having an iodine value of 60 or more.

上記油脂配合物に必要に応じ配合する、上記パーム分別軟部油以外の油脂は、求める油脂組成物の硬さに応じ、適宜選択することができ、その代表例としては、大豆油、キャノーラ油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油等の常温で液体の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂等の常温で固体の油脂も用いることができ、更に、これらの油脂に水素添加、分別、エステル交換等の物理的又は化学的処理の1種又は2種以上の処理を施した油脂を使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。   Oils and fats other than the above-mentioned palm fraction soft part oil, which are blended as necessary in the oil and fat composition, can be appropriately selected according to the hardness of the desired oil and fat composition, and representative examples thereof include soybean oil, canola oil, Oils that are liquid at room temperature, such as corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc., but also include palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat , Beef tallow, milk fat, pork fat, cacao butter and the like can be used at room temperature and solid oils and fats, and one or two types of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc. Oils and fats subjected to the above treatment can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

また、上記エステル交換油脂を得るためのエステル交換反応は、化学的触媒による方法でも、酵素による方法でもよく、また、ランダムエステル反応であっても、位置選択性のエステル交換反応であってもよいが、化学的触媒又は位置選択性のない酵素を用いた、ランダムエステル反応であることがより好ましい。   The transesterification reaction for obtaining the transesterified oil / fat may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. Is more preferably a random ester reaction using a chemical catalyst or an enzyme having no regioselectivity.

上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記位置選択性のない酵素としては、例えば、アルカリゲネス(Alcaligenes) 属、リゾープス(Rhizopus)属、アスペルギルス(Aspergillus) 属、ムコール(Mucor) 属、ペニシリウム(Penicillium) 属等に由来するリパーゼが挙げられる。なお、該リパーゼは、イオン交換樹脂あるいはケイ藻土やセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。   Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or in the form of a powder.

本発明の魚肉加工食品用油脂組成物は、油相中に、パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換して得られたエステル交換油脂を油相基準で5〜50質量%、好ましくは10〜45質量%、さらに好ましくは20〜45質量%含有する。
また、本発明の魚肉加工食品用油脂組成物は、油相中に、極度硬化油脂を油相基準で1〜10質量%、好ましくは1〜5質量%含有する。
The fat and oil composition for processed fish meat food of the present invention is 5 to 50 masses of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil in the oil phase based on the oil phase. %, Preferably 10 to 45 mass%, more preferably 20 to 45 mass%.
Moreover, the fats and oils composition for fish processed foods of this invention contains 1-10 mass%, Preferably 1-5 mass% of extremely hardened fats and oils on an oil phase basis in an oil phase.

上記極度硬化油脂は、原料油脂に対し、ヨウ素価が好ましくは10以下、さらに好ましくは5以下、最も好ましくは1未満となるまで水素添加し、実質的に構成成分である不飽和脂肪酸をほぼ完全に飽和することによって得られる油脂であって、その融点は、好ましくは50℃以上、より好ましくは55℃以上である。   The above extremely hardened fat / oil is hydrogenated with respect to the raw oil / fat until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1. It is an oil obtained by saturating the oil, and its melting point is preferably 50 ° C. or higher, more preferably 55 ° C. or higher.

また、上記極度硬化油脂は、上記極度硬化油脂を更に分別した硬部油、あるいは1種又は2種以上の極度硬化油脂をエステル交換したものであってもよく、また、極度硬化油脂と、飽和脂肪酸や、飽和脂肪酸を主体とする部分グリセリド等とをエステル交換したものであってもよい。本発明では、これら全てを極度硬化油脂として扱う。   Further, the extremely hardened oil or fat may be a hard part oil obtained by further separating the extremely hardened oil or fat, or one obtained by transesterifying one or more kinds of extremely hardened oil or fat. A transesterified fatty acid or a partial glyceride mainly composed of a saturated fatty acid may be used. In the present invention, all of these are treated as extremely hardened fats and oils.

本発明の魚肉加工食品用油脂組成物においては、上記極度硬化油脂の中でも、微細結晶が得られ、固液分離耐性が特に優れている点において、結晶形がβプライム型である極度硬化油脂を使用することが好ましい。
結晶形がβプライム型である極度硬化油脂の好ましい例としては、下記(1)〜(5)の油脂が挙げられる。
(1)「牛脂、豚脂、乳脂等の奇数酸を多く含む動物油脂や、ハイエルシン菜種油、魚油等の長鎖脂肪酸を多く含有する油脂」を原料油脂とした極度硬化油脂。
(2)「構成脂肪酸の平均鎖長が異なる2種又は3種以上の油脂からなる油脂配合物を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂配合物」を原料油脂とした極度硬化油脂。
(3)「1種又は2種以上の油脂に、該油脂と構成脂肪酸の平均鎖長が異なる飽和脂肪酸又は該飽和脂肪酸を主体とする部分グリセリドを添加してなる油脂配合物を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂」を原料油脂とした極度硬化油脂。
(4)構成脂肪酸の平均鎖長が異なる2種以上の極度硬化油脂をエステル交換した油脂。
(5)「1種又は2種以上の極度硬化油脂に、該極度硬化油脂と構成脂肪酸の平均鎖長が異なる飽和脂肪酸又は該飽和脂肪酸を主体とする部分グリセリドを添加してなる油脂配合物」を、化学的あるいは酵素的にエステル交換して、構成脂肪酸の鎖長をばらつかせた油脂。
In the oil and fat composition for processed fish food of the present invention, among the above-mentioned extremely hardened fats and oils, extremely hardened fats and oils whose crystal form is β prime type are obtained in that fine crystals are obtained and solid-liquid separation resistance is particularly excellent. It is preferable to use it.
Preferable examples of extremely hardened fats and oils whose crystal form is β prime type include the following fats and oils (1) to (5).
(1) Extremely hardened fats and oils made from “fats and fats containing a lot of odd acids such as beef tallow, pork tallow and milk fats and fats and oils containing a lot of long chain fatty acids such as hay erucin rapeseed oil and fish oil”.
(2) “A mixture of fats and oils composed of two or more fats and oils with different average chain lengths of the constituent fatty acids, chemically or enzymatically transesterified to vary the chain length of the constituent fatty acids Extremely hardened fats and oils made from raw materials.
(3) “An oil or fat composition obtained by adding a saturated fatty acid having a different average chain length between the fat and oil or a constituent fatty acid or a partial glyceride mainly composed of the saturated fatty acid to one or more fats and oils, Extremely hardened fats and oils made from “oils and fats that have undergone transesterification enzymatically to vary the chain length of the constituent fatty acids”.
(4) Fats and oils obtained by transesterifying two or more kinds of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(5) "Oil mixture obtained by adding saturated fatty acid having an average chain length different from that of the extremely hardened oil and fat or a partial glyceride mainly composed of the saturated fatty acid to one or more kinds of extremely hardened oil and fat" Oils and fats that have been transesterified chemically or enzymatically to vary the chain length of the constituent fatty acids.

本発明では、これらの中でも、ハイエルシン菜種油の極度硬化油脂、魚油の極度硬化油脂等、長鎖脂肪酸を多く含む油脂を原料油脂とした極度硬化油脂が、固液分離が特に少ない魚肉加工食品用油脂組成物を得られる点で好ましく使用される。   In the present invention, among these, extremely hardened fats and oils of high-erucin rapeseed oil, extremely hardened fats and oils of fish oil, etc., extremely hardened fats and oils made from fats and oils rich in long chain fatty acids, especially fats and oils for processed fish foods with little solid-liquid separation. It is preferably used in that a composition can be obtained.

なお、上記極度硬化油脂の結晶形がβプライム型であることを確認するには、極度硬化油脂を80℃で完全溶解した後、0℃で30分保持し、次いで5℃で30分間保持して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、4.1〜4.3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ることを確認すればよい。   In order to confirm that the crystal form of the above extremely hardened oil and fat is β prime type, after completely dissolving the extremely hardened oil and fat at 80 ° C, hold it at 0 ° C for 30 minutes, and then hold at 5 ° C for 30 minutes. When the X-ray diffraction measurement is performed in the range of 2θ: 17 to 26 degrees and it is confirmed that strong diffraction lines corresponding to the surface spacing of 4.1 to 4.3 angstroms are obtained. Good.

本発明の魚肉加工食品用油脂組成物においては、上記のパーム分別軟部油をエステル交換して得られた油脂、及び上記極度硬化油脂に加え、その他の油脂を、油相のSFCが10℃で5〜20、20℃で1〜10となるように、油相に配合する。   In the fat and oil composition for processed fish food of the present invention, in addition to the fat and oil obtained by transesterification of the above-mentioned palm fraction soft part oil and the above extremely hardened fat and oil, other fats and oils have an SFC of 10 ° C in the oil phase. It mix | blends with an oil phase so that it may become 1-10 at 5-20 and 20 degreeC.

上記SFCに調整するために使用するその他の油脂としては、食用に適する油脂であればよく、その代表例としては、大豆油、キャノーラ油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油等の常温で液体の油脂が挙げられるが、その他に、パーム油、パーム核油、ヤシ油、サル脂、マンゴ脂、乳脂、牛脂、乳脂、豚脂、カカオ脂等の常温で固体の油脂も用いることができ、更に、これらの食用油脂に水素添加、分別、エステル交換等の物理的又は化学的処理の1種又は2種以上の処理を施した油脂を使用することもできる。本発明においては、これらの油脂を単独で用いることもでき、又は2種以上を組み合わせて用いることもできる。   Other fats and oils used for adjusting to the above SFC may be fats and oils suitable for edible use, and representative examples thereof include soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower Oils, sunflower oils, and other liquid oils and fats are included at room temperature, but palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, etc. Solid fats and oils can also be used, and furthermore, fats and oils obtained by subjecting these edible fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification can also be used. . In the present invention, these fats and oils can be used alone or in combination of two or more.

本発明の魚肉加工食品用油脂組成物では、これらの油脂の中でも、10℃において液状である油脂を使用することが、広い温度域で良好な流動性を一層確実に得られる点で好ましく、具体的には、大豆油、キャノーラ油、コーン油、綿実油、オリーブ油、落花生油、米油、べに花油、ひまわり油、パーム分別軟部油、パーム分別軟部油のエステル交換油の分別軟部油の中から選択される1種又は2種以上の混合油脂が好ましく使用される。   In the oil / fat composition for processed fish meat food of the present invention, among these oils / fats, it is preferable to use oil / fat that is liquid at 10 ° C. in terms of more reliably obtaining good fluidity in a wide temperature range. For example, soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, ben flower oil, sunflower oil, palm fraction soft part oil, and fractionated soft part oil of palm fraction soft part oil One or two or more mixed fats and oils are preferably used.

また、本発明の魚肉加工食品用油脂組成物は、トランス脂肪酸を実質的に含有しないことが好ましい。なお、ここでいう「トランス脂肪酸を実質的に含有しない」とは、トランス脂肪酸の含有量が、本発明の可塑性油脂組成物に含まれる油脂の全構成脂肪酸中、好ましくは10質量%未満、さらに好ましくは5質量%以下、最も好ましくは2質量%以下であることを意味する。   Moreover, it is preferable that the fat and oil composition for fish meat processed foods of this invention does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acids” means that the content of trans fatty acids is preferably less than 10% by mass in the total constituent fatty acids of the fats and oils contained in the plastic fat composition of the present invention. It means preferably 5% by mass or less, most preferably 2% by mass or less.

水素添加は、油脂の融点を上昇させる典型的な方法であるが、水素添加油脂は、極度硬化油脂を除いて、通常、構成脂肪酸中にトランス脂肪酸を10〜50質量%程度含んでいる。一方、天然油脂中にはトランス脂肪酸が殆ど存在せず、反芻動物由来の油脂に10質量%未満含まれているにすぎない。近年、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス脂肪酸を含まない油脂組成物であって、適切なコンシステンシーを有するものも要求されている。   Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids except for extremely hardened fats and oils. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.

本発明の魚肉加工食品用油脂組成物においては、パーム分別軟部油も、極度硬化油脂も、実質的にトランス脂肪酸を含まないため、上記油脂配合物に必要に応じ配合するパーム分別軟部油以外の油脂、及び、上記SFCに調整するために使用するその他の油脂として、水素添加油脂を使用せずに、実質的にトランス脂肪酸を含まない油脂を使用することにより、トランス脂肪酸を含まずとも適切な物性を有する魚肉加工食品用油脂組成物を得ることができる。   In the oil and fat composition for processed fish meat food of the present invention, neither the palm fraction soft oil nor the extremely hardened oil or fat substantially contains a trans fatty acid. By using fats and oils that are substantially free of trans fatty acids without using hydrogenated fats and oils and other fats and oils that are used to adjust to the above SFC, it is appropriate even without containing trans fatty acids. An oil and fat composition for processed fish meat food having physical properties can be obtained.

本発明の魚肉加工食品用油脂組成物における上記SFCに調整するために使用するその他の油脂の配合量は、油相中に、油相基準で好ましくは30〜94質量%、より好ましくは50〜89質量%、最も好ましくは50〜79質量%である。   The amount of other fats and oils used for adjusting to the above SFC in the oil and fat composition for processed fish meat food of the present invention is preferably 30 to 94% by mass, more preferably 50 to 50% based on the oil phase in the oil phase. 89 mass%, most preferably 50-79 mass%.

ここで、油相のSFCが、10℃で5未満及び/又は20℃で1未満であると、液状油の分離やドリップの発生がしやすい魚肉加工食品となってしまう。
また、油相のSFCが、10℃で20超及び/又は20℃で10超であると、硬すぎて魚肉とのなじみが悪く、魚肉との混合性が低下してしまう。
尚、上記SFCは、次のようにして測定する。即ち、先ず、油相を60℃に30分保持して完全に融解した後、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。
Here, if the SFC of the oil phase is less than 5 at 10 ° C. and / or less than 1 at 20 ° C., it becomes a processed fish meat food that is liable to cause separation of liquid oil or drip.
Moreover, when SFC of an oil phase is more than 20 at 10 ° C. and / or more than 10 at 20 ° C., it is too hard to be familiar with fish meat, and the mixing property with fish meat is deteriorated.
The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt, and then kept 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.

本発明の魚肉加工食品用油脂組成物における油相含量は、50〜100質量%、好ましくは80〜100質量%、より好ましくは90〜100質量%、最も好ましくは99質量%〜100質量%である。
また、本発明の魚肉加工食品用油脂組成物における水相含量は、50質量%以下、好ましくは20質量%以下、より好ましくは10質量%以下、最も好ましくは1質量%以下である。
油相含量が50質量%未満、すなわち水相成分が50質量%超であると、魚肉との混合時に水相が分離してしまうおそれがあり、また、得られる魚肉加工食品において油分分離やドリップが発生してしまう問題がある。
The oil phase content in the oil and fat composition for processed fish food of the present invention is 50 to 100% by mass, preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and most preferably 99 to 100% by mass. is there.
Moreover, the water phase content in the fat and oil composition for processed fish food of the present invention is 50% by mass or less, preferably 20% by mass or less, more preferably 10% by mass or less, and most preferably 1% by mass or less.
When the oil phase content is less than 50% by mass, that is, when the water phase component is more than 50% by mass, the aqueous phase may be separated when mixed with fish meat. There is a problem that occurs.

本発明の魚肉加工食品用油脂組成物は、10〜30℃の全ての温度において、粘度が、20,000mPa・s以上、特に40,000mPa・s以上であることが好ましく、200,000mPa・s以下、特に150,000mPa・s以下であることが好ましい。
10〜30℃のいずれかの温度において粘度が20,000mPa・s未満であると、経日的に固液分離を起こしやすい。また、そのような油脂組成物を使用して得られた魚肉加工食品も液状油の分離を起こしやすい。
一方、10〜30℃のいずれかの温度において粘度が200,000mPa・sを超えると、硬すぎて魚肉とのなじみが悪く、魚肉との混合性が低下してしまう。
The oil and fat composition for processed fish meat food of the present invention preferably has a viscosity of 20,000 mPa · s or more, particularly 40,000 mPa · s or more, and 200,000 mPa · s at all temperatures of 10 to 30 ° C. Hereinafter, it is particularly preferably 150,000 mPa · s or less.
If the viscosity is less than 20,000 mPa · s at any temperature of 10 to 30 ° C., solid-liquid separation is likely to occur over time. In addition, processed fish foods obtained using such oil and fat compositions also tend to cause separation of liquid oil.
On the other hand, if the viscosity exceeds 200,000 mPa · s at any temperature of 10 to 30 ° C., it is too hard to be familiar with fish meat, and the miscibility with fish meat is lowered.

また、本発明の魚肉加工食品用油脂組成物は、上記パーム分別軟部油を70質量%以上含有する油脂配合物をエステル交換したエステル交換油脂が乳化性を有するため、特に合成乳化剤を添加せずとも、良好な固液分離防止効果を有し、さらには、水相を含有する場合でも、保存時に離水のない安定な乳化形態を維持することができる。さらに、本発明の魚肉加工食品用油脂組成物を使用した魚肉加工食品を製造する際にも、混合性が良好であり、得られた加工食品も、離水や油分分離やドリップの発生がないという特徴を有する。   Moreover, since the transesterified oil and fat which transesterified the fat and oil composition which contains the said palm fraction soft part oil 70 mass% or more has emulsifiability, especially the oil-and-fat composition for fish processed foods of this invention does not add a synthetic emulsifier. In both cases, it has a good solid-liquid separation preventing effect, and even when it contains an aqueous phase, it can maintain a stable emulsified form without water separation during storage. Furthermore, when producing processed fish food using the oil and fat composition for processed fish food of the present invention, the mixing property is good, and the obtained processed food is free from water separation, oil separation and drip generation. Has characteristics.

上記の合成乳化剤としては、グリセリン脂肪酸エステル、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリン酒石酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ショ糖酢酸イソ酪酸エステル、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、プロピレングリコール脂肪酸エステル、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ソルビタンモノグリセリド等を挙げることができる。   Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, sucrose acetate isobutyrate, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

また、本発明の魚肉加工食品用油脂組成物には、合成乳化剤ではない乳化剤を使用することができる。合成乳化剤でない乳化剤としては、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等が挙げられる。   Moreover, the emulsifier which is not a synthetic emulsifier can be used for the oil-fat composition for fish meat processed foods of this invention. Examples of emulsifiers that are not synthetic emulsifiers include soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membrane.

本発明の魚肉加工食品用油脂組成物は、上記以外のその他の成分を含有することができる。該その他の成分としては、例えば、ローカストビーンガム、カラギーナン、アルギン酸類、ペクチン、キサンタンガム、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、化工澱粉等の増粘安定剤、食塩、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、香辛料、ココアマス、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が挙げられる。   The fat and oil composition for processed fish food of the present invention can contain other components other than those described above. Examples of the other components include locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, thickening stabilizer, salt, Salting agents such as potassium chloride, acidifying agents such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel and red yeast rice pigment, tocopherol, tea extraction Antioxidants such as foods, 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, fruits, fruit juices, coffee, Nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Goods materials and food additives, and the like.

次に、本発明の魚肉加工食品用油脂組成物の好ましい製造方法について説明する。
先ず、上記「パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換したエステル交換油脂」(上記エステル交換油脂)を5〜50質量%、及び上記極度硬化油脂を1〜10質量%含有し、SFCが10℃で5〜20、20℃で1〜10とした油相を溶解し、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、結晶化させる。好ましくは冷却可塑化する。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。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、コンピネーター、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との組み合わせも挙げられる。
また、本発明の魚肉加工食品用油脂組成物を製造する際のいずれかの工程で、窒素、空気等を含気させてもよいが、本発明の魚肉加工食品用油脂組成物は、気相を含有することにより粘度が高くなり、特に低温度域での流動性が失われるおそれがあり、その場合、魚肉との混合性が低下することから、気相は含有させないことが好ましい。
Next, the preferable manufacturing method of the oil-fat composition for fish meat processed foods of this invention is demonstrated.
First, 5-50 mass% of the above-mentioned “transesterified oil / fat obtained by transesterifying an oil / fat blend containing 70% by mass or more of palm fractionated soft oil” (the transesterified oil / fat), and 1-10% by mass of the extremely hardened oil / fat Then, the oil phase having SFC of 5 to 20 at 10 ° C. and 1 to 10 at 20 ° C. is dissolved, and the aqueous phase is mixed and emulsified if necessary. 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 crystallized. Preferably, cooling plasticization is performed. 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. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
In addition, in any of the steps when producing the fat and oil composition for processed fish food of the present invention, nitrogen, air and the like may be included, but the fat and oil composition for processed fish food of the present invention is a gas phase. In this case, the viscosity is increased, and the fluidity in a low temperature range may be lost. In this case, the mixing property with fish meat is lowered, and therefore it is preferable not to contain a gas phase.

本発明の魚肉加工食品用油脂組成物は、魚肉、特に脂肪分の少ない生魚肉と混合又はピックルすることで付加価値を高めることができる。魚肉としては、鮪、鰹、鮭、鰤、鰯、鰆、鯨、鰊、鯖、鯵等を使用することができるが、なかでも鮪、鰹、鮭が好ましく、特に、ミンチ状鮪赤身に、油脂や油脂加工食品を混合して得られるネギトロ様食品の製造用に好適である。なお、鮪には、きはだまぐろ、ほんまぐろ、みなみまぐろ、インドまぐろ等の種類があるが、これらに限定されず使用することができる。   The oil-and-fat composition for processed fish meat food of the present invention can increase added value by mixing or pickling with fish meat, particularly raw fish meat with low fat content. As fish meat, salmon, salmon, salmon, salmon, salmon, salmon, whale, salmon, salmon, salmon, etc. can be used, among which salmon, salmon, salmon are preferred, especially for minced salmon red meat, It is suitable for the production of Negitro-like foods obtained by mixing fats and oils and processed oils and fats. In addition, although there are various types of firewood, such as tuna, Japanese tuna, southern bluefin tuna, and Indian tuna, they can be used without being limited thereto.

次に、上述した本発明の魚肉加工食品用油脂組成物を使用したことを特徴とする本発明の魚肉加工食品について述べる。
本発明の魚肉加工食品は、本発明の魚肉加工食品用油脂組成物を含有してなるものであり、脂肪分の少ないたん白な風味の魚肉を使用したものであっても風味と食感が改善され、品質価値が向上しているものである。
本発明の魚肉加工食品の製造方法を、たとえばネギトロ様食品を例に挙げると、例えば、鮪の赤身をミンチ状にし、これに本発明の魚肉加工食品用油脂組成物と均質に混合することにより、赤身をトロのような風味と食感に向上させることができる。
本発明の魚肉加工食品における本発明の魚肉加工食品用油脂組成物の使用量は、魚肉加工食品中に本発明の魚肉加工食品用油脂組成物が好ましくは5〜80質量%、より好ましくは10〜50質量%、さらに好ましくは10〜30質量%となる量である。
Next, the processed fish meat food of the present invention using the above-described oil and fat composition for processed fish food of the present invention will be described.
The processed fish meat food of the present invention comprises the oil and fat composition for processed fish meat food of the present invention, and has a flavor and texture even if it uses a fish flavored with a low fat content. It is improved and the quality value is improved.
Taking the production method of fish meat processed food of the present invention as an example, for example, Negitro-like food, for example, by making the red meat of minced meat into a mince shape and mixing it with the oil and fat composition for processed fish meat food of the present invention. , Red meat can improve the flavor and texture of Toro.
The amount of use of the oil and fat composition for processed fish food of the present invention in the processed fish food of the present invention is preferably 5 to 80% by mass, more preferably 10% of the oil and fat composition for processed fish meat of the present invention. It is the amount which becomes -50 mass%, More preferably, it becomes 10-30 mass%.

次に、実施例、比較例等を挙げて本発明をさらに具体的に説明するが、これらの実施例等は本発明を制限するものではない。   EXAMPLES Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples etc. do not restrict | limit this invention.

〔製造例1〕エステル交換油脂Aの製造
ヨウ素価55のパーム分別軟部油にナトリウムメチラートを触媒として非選択的エステル交換反応を行った。反応終了後(反応時間1hr)、脱色(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油のエステル交換油脂Aを得た。
[Production Example 1] Production of transesterified fat and oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 2 Pa or less reduced pressure) to obtain a transesterified oil A of palm fraction soft oil.

〔製造例2〕エステル交換油脂Bの製造
ヨウ素価65のパーム分別軟部油(パームスーパーオレイン)にナトリウムメチラートを触媒として、非選択的エステル交換反応を行った。反応終了後(反応時間1hr)、脱色(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、パーム分別軟部油のエステル交換油脂Bを得た。
[Production Example 2] Production of transesterified oil and fat B A non-selective transesterification reaction was carried out on palm fraction soft part oil (palm superolein) having an iodine value of 65 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 performed 2 Pa or less under reduced pressure) to give the transesterified fat B of fractionated palm soft oil.

〔製造例3〕極度硬化油脂Aの製造
ハイエルシンナタネ油を原料油脂とし、ニッケル触媒(SO-850:堺化学製)を用いて、反応温度190℃、水素圧3.0kg/cm2下で、ヨウ素価0.8まで硬化反応を行った。脱触媒後、漂白(白土3%、85℃、9.3×102Pa以下の減圧下)、脱臭(250℃、60分間、水蒸気吹き込み量5%、4.0×102Pa以下の減圧下)を行い、ヨウ素価0.8の極度硬化油脂Aを得た。
確認のため、この極度硬化油脂Aを80℃で完全溶解した後、0℃で30分保持し、次いで5℃で30分間保持して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。
[Production Example 3] Production of extremely hardened fat and oil A Using high-elcin rapeseed oil as a raw oil and fat, using a nickel catalyst (SO-850: manufactured by Sakai Chemical), under a reaction temperature of 190 ° C and a hydrogen pressure of 3.0 kg / cm2, The curing reaction was carried out until the iodine value was 0.8. After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 2 Pa or lower) Step 1) was performed to obtain an extremely hardened fat / oil A having an iodine value of 0.8.
For confirmation, this extremely hardened fat / oil A is completely dissolved at 80 ° C., then kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat / fat crystals in the range of 2θ: 17 to 26 °. As a result of X-ray diffraction measurement, a strong diffraction line corresponding to an interplanar spacing of 4.2 angstroms was obtained, and it was confirmed that the oil crystal was β-prime type.

<魚肉加工食品用油脂組成物の製造>
〔実施例1〕
エステル交換油A27質量部、大豆液状油70質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの魚肉加工食品用油脂組成物を作成した。得られた魚肉加工食品用油脂組成物の油相のSFCは10℃で7、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた魚肉加工食品用油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
<Manufacture of oil and fat composition for processed fish food>
[Example 1]
The oil phase consisting of 27 parts by mass of transesterified oil A, 70 parts by mass of soybean liquid oil and 3 parts by mass of extremely hardened oil and fat A was heated to 70 ° C, completely dissolved and mixed, and then cooled at -30 ° C / min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 7 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.

〔実施例2〕
エステル交換油A40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの魚肉加工食品用油脂組成物を作成した。得られた魚肉加工食品用油脂組成物の油相のSFCは10℃で9、20℃で4であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた魚肉加工食品用油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
なお、30℃、1週間後に固液分離の状況を観察したが、液状油の分離やザラの発生は見られなかった。
[Example 2]
An oil phase composed of 40 parts by mass of transesterified oil A, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil A was heated to 70 ° C, completely dissolved and mixed, and then cooled at -30 ° C / min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, although the state of solid-liquid separation was observed after 1 week at 30 ° C., no separation of liquid oil or generation of roughness was observed.

〔実施例3〕
エステル交換油B40質量部、大豆液状油58質量部及び極度硬化油脂A2質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの魚肉加工食品用油脂組成物を作成した。得られた魚肉加工食品用油脂組成物の油相のSFCは10℃で7、20℃で3であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた魚肉加工食品用油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
なお、30℃、1週間後に固液分離の状況を観察したが、液状油の分離やザラの発生は見られなかった。
Example 3
An oil phase composed of 40 parts by mass of transesterified oil B, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then cooled at −30 ° C./min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained oil and fat composition for processed fish meat food was 7 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, although the state of solid-liquid separation was observed after 1 week at 30 ° C., no separation of liquid oil or generation of roughness was observed.

〔比較例1〕
大豆液状油97質量部及び極度硬化油脂A3質量部からなる油相を、70℃まで加温して完全に溶解し混合した後、−30℃/分の冷却速度で急冷可塑化し、ショートニングタイプの魚肉加工食品用油脂組成物を作成した。得られた魚肉加工食品用油脂組成物の油相のSFCは10℃で4、20℃で2であり、トランス脂肪酸含量は2質量%未満であり、実質的にトランス脂肪酸を含有していなかった。
得られた魚肉加工食品用油脂組成物は、ビスコメーター(TOKIMEC社製、6号ローター使用)で粘度を測定したところ、10℃から30℃の全ての温度において、粘度が20,000mPa・s〜200,000mPa・sであり、良好な流動性を呈していた。
なお、30℃、1週間後に固液分離の状況を観察したところ、液状油の分離が見られた。
[Comparative Example 1]
An oil phase consisting of 97 parts by weight of soybean liquid oil and 3 parts by weight of extremely hardened fat / oil A was heated to 70 ° C., completely dissolved and mixed, and then rapidly cooled and plasticized at a cooling rate of −30 ° C./min. An oil and fat composition for processed fish meat food was prepared. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 4 at 10 ° C. and 2 at 20 ° C., the trans fatty acid content was less than 2% by mass, and contained substantially no trans fatty acid. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, when the state of solid-liquid separation was observed after one week at 30 ° C., separation of liquid oil was observed.

<魚肉加工食品の製造>
〔実施例4〕
実施例1で得られた魚肉加工食品用油脂組成物15質量部に、ミンチ状の鮪赤身85質量部を混合し、ネギトロ様食品を製造した。
<Manufacture of processed fish food>
Example 4
A negitro-like food was produced by mixing 15 parts by mass of the oil and fat composition for processed fish meat food obtained in Example 1 with 85 parts by mass of minced salmon lean.

〔実施例5〕
実施例2で得られた魚肉加工食品用油脂組成物15質量部に、ミンチ状の鮪赤身85質量部を混合し、ネギトロ様食品を製造した。
Example 5
A negitro-like food was produced by mixing 15 parts by mass of the oil-and-fat composition for processed fish meat food obtained in Example 2 with 85 parts by mass of minced lean red meat.

〔実施例6〕
実施例3で得られた魚肉加工食品用油脂組成物15質量部に、ミンチ状の鮪赤身85質量部を混合し、ネギトロ様食品を製造した。
Example 6
A negitro-like food was produced by mixing 15 parts by mass of the oil-and-fat composition for processed fish meat food obtained in Example 3 with 85 parts by mass of minced lean red meat.

〔比較例2〕
比較例1で得られた魚肉加工食品用油脂組成物15質量部に、ミンチ状の鮪赤身85質量部を混合し、ネギトロ様食品を製造した。
[Comparative Example 2]
A negitro-like food was produced by mixing 15 parts by mass of the oil and fat composition for processed fish meat obtained in Comparative Example 1 with 85 parts by mass of minced salmon lean.

<評価>
実施例4〜6、及び、比較例2で得られたネギトロ様食品について、下記の評価基準により、食感評価、風味評価及び物性評価を行い、結果を表1に記載した。
(食感の評価基準)
◎:魚肉と油脂のなじみが大変良好で極めて良好な食感である
○:魚肉と油脂のなじみが大変良好で極めて良好な食感である
△:油脂がやや硬く若干の違和感のある食感である
×:油脂が硬すぎ、違和感が強く不良な食感である。
<Evaluation>
The Negitro-like foods obtained in Examples 4 to 6 and Comparative Example 2 were subjected to texture evaluation, flavor evaluation and physical property evaluation according to the following evaluation criteria, and the results are shown in Table 1.
(Evaluation criteria for texture)
◎: The familiarity between fish and fat is very good and the texture is very good. ○: The familiarity between fish and fat is very good and the texture is very good. △: The fat is slightly hard and has a slightly uncomfortable texture. Yes x: The fat is too hard and the texture is strong and uncomfortable.

(風味の評価基準)
◎:大変良好
○:良好
△:やや劣る
×:不良
(Flavor evaluation standard)
◎: Very good ○: Good △: Slightly inferior ×: Poor

(物性(染み出し)の評価基準)
◎:液状成分の染みだしは全く見られなかった。
○:若干の液状成分の染みだしが見られた。
△:かなりの液状成分の染みだしが見られ、またザラの発生も若干見られた。
×:液状成分の染みだし及びザラの発生がかなり見られた。
(Evaluation criteria for physical properties (exudation))
A: No oozing out of the liquid component was observed.
○: Some liquid component ooze out.
(Triangle | delta): The oozing of a considerable liquid component was seen and generation | occurrence | production of the rough was also seen a little.
X: Exudation of liquid component and generation of roughness were considerably observed.

(物性(ドリップ)の評価基準)
◎:ドリップの発生は全く見られなかった。
○:若干のドリップが見られた。
△:ドリップがやや多く見られた。
×:ドリップが多量に見られた。
(Evaluation criteria for physical properties (drip))
A: No drip was observed.
○: Some drip was observed.
Δ: Slightly more drip was observed.
X: A large amount of drip was observed.

Figure 2013215171
Figure 2013215171

Claims (6)

パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換して得られたエステル交換油脂を5〜50質量%(油相基準)及び極度硬化油脂を1〜10質量%(油相基準)含有し、且つ、該油相のSFCが、10℃で5〜20であり、20℃で1〜10であって、該油相を50〜100質量%(組成物基準)含有することを特徴とする魚肉加工食品用油脂組成物。   5 to 50% by mass of the transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of the palm fraction soft part oil (1 to 10% by mass) (based on the oil phase) And the SFC of the oil phase is 5 to 20 at 10 ° C, 1 to 10 at 20 ° C, and the oil phase is contained in an amount of 50 to 100% by mass (composition basis). Oil composition for processed fish meat. 10〜30℃の全ての温度において、粘度が20,000〜200,000mPa・sであることを特徴とする請求項1に記載の魚肉加工食品用油脂組成物。   2. The oil and fat composition for processed fish meat food according to claim 1, wherein the viscosity is 20,000 to 200,000 mPa · s at all temperatures of 10 to 30 ° C. 3. 上記パーム分別軟部油が、パームスーパーオレインであることを特徴とする請求項1又は2に記載の魚肉加工食品用油脂組成物。   The oil composition for processed fish meat according to claim 1 or 2, wherein the palm fraction soft part oil is palm super olein. トランス脂肪酸を実質的に含有しないことを特徴とする請求項1〜3のいずれか一項に記載の魚肉加工食品用油脂組成物。   The fat and oil composition for processed fish meat food according to any one of claims 1 to 3, which is substantially free of trans fatty acid. 合成乳化剤を含有しないことを特徴とする請求項1〜4のいずれか一項に記載の魚肉加工食品用油脂組成物。   The oil-and-fat composition for fish meat processed food according to any one of claims 1 to 4, which does not contain a synthetic emulsifier. 請求項1〜5のいずれか一項に記載の魚肉加工食品用油脂組成物を含有することを特徴とする魚肉加工食品。   A fish meat processed food comprising the oil or fat composition for fish meat processed food according to any one of claims 1 to 5.
JP2012090653A 2012-04-12 2012-04-12 Oil and fat composition for fish meat processed food and fish meat processed food Pending JP2013215171A (en)

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JP2015089350A (en) * 2013-11-06 2015-05-11 株式会社Adeka Fluid oil composition
JP2015136329A (en) * 2014-01-22 2015-07-30 ミヨシ油脂株式会社 Fat composition for fishery processed food, and plastic oil-and-fat composition and fishery processed food using the same
JP2016063772A (en) * 2014-09-24 2016-04-28 日油株式会社 Oil and fat composition for fresh fish meat processed food and fresh fish meat processed food
JP2016202074A (en) * 2015-04-22 2016-12-08 ミヨシ油脂株式会社 Oil and fat composition for fishery processed food and plastic oil and fat composition and fishery processed food using the same
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015089350A (en) * 2013-11-06 2015-05-11 株式会社Adeka Fluid oil composition
JP2015136329A (en) * 2014-01-22 2015-07-30 ミヨシ油脂株式会社 Fat composition for fishery processed food, and plastic oil-and-fat composition and fishery processed food using the same
JP2016063772A (en) * 2014-09-24 2016-04-28 日油株式会社 Oil and fat composition for fresh fish meat processed food and fresh fish meat processed food
JP2016202074A (en) * 2015-04-22 2016-12-08 ミヨシ油脂株式会社 Oil and fat composition for fishery processed food and plastic oil and fat composition and fishery processed food using the same
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