JP2014000009A - Manufacturing method of fat composition, fat composition, and processed food - Google Patents
Manufacturing method of fat composition, fat composition, and processed food Download PDFInfo
- Publication number
- JP2014000009A JP2014000009A JP2012135488A JP2012135488A JP2014000009A JP 2014000009 A JP2014000009 A JP 2014000009A JP 2012135488 A JP2012135488 A JP 2012135488A JP 2012135488 A JP2012135488 A JP 2012135488A JP 2014000009 A JP2014000009 A JP 2014000009A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- mass
- processed food
- fatty acid
- 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.)
- Pending
Links
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、油脂組成物の製造方法及び油脂組成物並びに加工食品に関するものである。 The present invention relates to a method for producing an oil and fat composition, an oil and fat composition, and a processed food.
種々の目的で様々な油脂が研究開発されている。例えば、特許文献１には、不飽和脂肪酸基（Ｕ）及び中鎖飽和脂肪酸残基（Ｍ）のみからなる混酸基トリグリセリド（Ｕ２ＭとＵＭ２)を１０％以上含有し、かつＵ２Ｍ／ＵＭ２の比が≧１：３である耐凍性油脂が開示されている。 Various oils and fats have been researched and developed for various purposes. For example, Patent Document 1 contains 10% or more of a mixed acid group triglyceride (U 2 M and UM 2 ) consisting only of an unsaturated fatty acid group (U) and a medium-chain saturated fatty acid residue (M), and U 2 M A freeze-tolerant fat is disclosed in which the ratio of / UM 2 is ≧ 1: 3.
特許文献１の実施例７には、その一例として、大豆油（分量２８５）とトリカプリリン（分量１５）とをエステル交換して得られる油脂の開示がある。 In Example 7 of Patent Document 1, there is disclosed an oil and fat obtained by transesterifying soybean oil (amount 285) and tricaprylin (amount 15) as an example.
しかしながら、特許文献１の油脂を使用したドレッシングは、冷蔵庫で保存しても流動性が高いため、野菜にかけた際に野菜上にドレッシングが残りにくく、殆どが流れて皿の下に溜まってしまうという問題がある。 However, since the dressing using the fats and oils of Patent Document 1 has high fluidity even when stored in a refrigerator, the dressing hardly remains on the vegetable when it is applied to the vegetable, and most of it flows and accumulates under the dish. There's a problem.
従って、本発明の目的は、冷蔵庫で保存した後の流動性を低くすることができる油脂組成物の製造方法及び当該油脂組成物並びに当該油脂組成物を用いて製造された加工食品を提供することである。 Accordingly, an object of the present invention is to provide a method for producing an oil / fat composition capable of reducing fluidity after storage in a refrigerator, the oil / fat composition, and a processed food produced using the oil / fat composition. It is.
本発明は、上記目的を達成するために、下記の［１］〜［８］を提供する。 In order to achieve the above object, the present invention provides the following [1] to [8].
［１］大豆油７０〜９８質量％と中鎖脂肪酸トリグリセリド２〜３０質量％とをエステル交換する工程を含む油脂組成物の製造方法であって、
前記中鎖脂肪酸トリグリセリド２〜３０質量％は、中鎖脂肪酸トリグリセリドの構成脂肪酸の４０〜９０％がカプリル酸であり、１０〜６０％がカプリン酸であることを特徴とする油脂組成物の製造方法。
［２］前記エステル交換する工程は、リパーゼを用いて行なわれることを特徴とする前記［１］に記載の油脂組成物の製造方法。
［３］前記大豆油は、脱色工程を経た大豆油であることを特徴とする前記［１］又は前記［２］に記載の油脂組成物の製造方法。
［４］前記エステル交換する工程の後に行なわれる精製工程を含むことを特徴とする前記［１］〜［３］のいずれか１つに記載の油脂組成物の製造方法。
［５］前記［１］〜［４］のいずれか１つに記載の製造方法により製造されたことを特徴とする油脂組成物。
［６］５℃で５日間保存した際の流動性が、前記大豆油に比べて低いことを特徴とする前記［５］に記載の油脂組成物。
［７］前記［５］又は前記［６］に記載の油脂組成物を使用して製造されたことを特徴とする加工食品。
［８］前記加工食品がドレッシンングであることを特徴とする前記［７］に記載の加工食品。
[1] A method for producing an oil and fat composition comprising a step of transesterifying 70 to 98% by mass of soybean oil and 2 to 30% by mass of a medium chain fatty acid triglyceride,
2 to 30% by mass of the medium chain fatty acid triglyceride is characterized in that 40 to 90% of the constituent fatty acids of the medium chain fatty acid triglyceride is caprylic acid and 10 to 60% is capric acid. .
[2] The method for producing an oil / fat composition according to [1], wherein the transesterification step is performed using lipase.
[3] The method for producing an oil / fat composition according to [1] or [2], wherein the soybean oil is soybean oil that has undergone a decolorization step.
[4] The method for producing an oil / fat composition according to any one of [1] to [3], further including a purification step performed after the step of transesterification.
[5] An oil and fat composition produced by the production method according to any one of [1] to [4].
[6] The oil and fat composition according to [5], wherein the fluidity when stored at 5 ° C for 5 days is lower than that of the soybean oil.
[7] A processed food produced using the oil or fat composition according to [5] or [6].
[8] The processed food according to [7], wherein the processed food is dressing.
本発明によると、冷蔵庫で保存した後の流動性を低くすることができる油脂組成物の製造方法及び当該油脂組成物並びに当該油脂組成物を用いて製造された加工食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the oil-fat composition which can make the fluidity | liquidity after preserve | saving in a refrigerator low, the said oil-fat composition, and the processed food manufactured using the said oil-fat composition can be provided.
〔本発明の実施の形態に係る油脂組成物の製造方法〕
本発明の実施の形態に係る油脂組成物の製造方法は、大豆油７０〜９８質量％と中鎖脂肪酸トリグリセリド２〜３０質量％とをエステル交換する工程を含む。
[Method for producing oil and fat composition according to embodiment of the present invention]
The manufacturing method of the oil-fat composition which concerns on embodiment of this invention includes the process of transesterifying 70-98 mass% of soybean oil and 2-30 mass% of medium chain fatty acid triglycerides.
エステル交換する工程において、大豆油７０〜９８質量％と中鎖脂肪酸トリグリセリド２〜３０質量％とをエステル交換する。好ましくは、大豆油７５〜９５質量％と中鎖脂肪酸トリグリセリド５〜２５質量％とをエステル交換する。より好ましくは、大豆油７５〜９０質量％と中鎖脂肪酸トリグリセリド１０〜２５質量％とをエステル交換する。大豆油と中鎖脂肪酸トリグリセリドが上記範囲内であって、本発明の効果を損なわない範囲内であれば、その他の油脂（例えば、コーン油、綿実油）をエステル交換の対象として追加してもよい。 In the step of transesterification, 70-98% by mass of soybean oil and 2-30% by mass of medium-chain fatty acid triglycerides are transesterified. Preferably, 75 to 95% by mass of soybean oil and 5 to 25% by mass of medium chain fatty acid triglycerides are transesterified. More preferably, soybean oil 75-90 mass% and medium chain fatty acid triglyceride 10-25 mass% are transesterified. Other oils and fats (for example, corn oil and cottonseed oil) may be added as targets for transesterification as long as soybean oil and medium chain fatty acid triglycerides are within the above ranges and do not impair the effects of the present invention. .
大豆油は、脱酸工程後の脱酸油、脱色工程後の脱酸油、脱ロウ工程後の脱ロウ油などの精製工程油の他、脱臭工程を経た脱臭油（製品油）などを用いることができる。特に好ましくは、脱色工程を経た脱酸油、脱ロウ油、脱臭油であり、製品油として販売されている精製大豆油や大豆サラダ油を使用することもできる。 Soybean oil uses deodorized oil (product oil) that has passed through the deodorizing process, as well as refined process oils such as deoxidized oil after the deoxidizing process, deoxidized oil after the decolorizing process, and dewaxed oil after the dewaxing process. be able to. Particularly preferred are deoxidized oil, dewaxed oil and deodorized oil that have undergone a decolorization step, and refined soybean oil and soybean salad oil sold as product oils can also be used.
中鎖脂肪酸トリグリセリド（以下、ＭＣＴと表記することがある）は、その使用量中の構成脂肪酸の４０〜９０％がカプリル酸であり、１０〜６０％がカプリン酸である（％は質量比、以下同じ）。好ましくは、構成脂肪酸の５０〜９０％がカプリル酸であり、１０〜５０％がカプリン酸である。より好ましくは、構成脂肪酸の６０〜９０％がカプリル酸であり、１０〜４５％がカプリン酸である。さらに好ましくは、構成脂肪酸の６０〜７５％がカプリル酸であり、２５〜４０％がカプリン酸である。構成脂肪酸が上記範囲内であって、本発明の効果を損なわない範囲内であれば、その他の脂肪酸（例えば、カプロン酸、ラウリン酸）を構成脂肪酸として含んでいてもよい。 Medium-chain fatty acid triglycerides (hereinafter sometimes referred to as MCT) are 40-90% caprylic acid and 10-60% capric acid (% is mass ratio, same as below). Preferably, 50 to 90% of the constituent fatty acid is caprylic acid and 10 to 50% is capric acid. More preferably, 60 to 90% of the constituent fatty acid is caprylic acid and 10 to 45% is capric acid. More preferably, 60 to 75% of the constituent fatty acid is caprylic acid and 25 to 40% is capric acid. As long as the constituent fatty acid is within the above range and does not impair the effects of the present invention, other fatty acids (for example, caproic acid and lauric acid) may be included as the constituent fatty acid.
エステル交換は、大豆油とＭＣＴとを前述の割合で混合した後、脂質分解酵素の存在下、又はアルカリを触媒として行なうことができる。脂質分解酵素は、リパーゼを用いることが好ましく、アルカリゲネス属、キャンデイダ属、リゾプス属、ムコール属又はシュードモナス属由来のリパーゼや、肝臓由来のホスホリパーゼＡ等が挙げられるが、アルカリゲネス属、キャンデイダ属又はリゾプス属由来のリパーゼが好ましく、特にアルカリゲネス属由来のリパーゼが好ましい。また、アルカリとしては、ナトリウムメチラート、炭酸カリウム、水酸化ナトリウム、水酸化カリウム等を用いることができるが、ナトリウムメチラートが好ましい。 The transesterification can be carried out after mixing soybean oil and MCT at the aforementioned ratio, and then in the presence of a lipolytic enzyme or using an alkali as a catalyst. Lipase is preferably a lipase, and includes lipases derived from Alkagenes, Candida, Rhizopus, Mucor or Pseudomonas, and phospholipase A derived from liver. Alkagenes, Candida or Rhizopus A lipase derived from the genus Alkaligenes is particularly preferable. As the alkali, sodium methylate, potassium carbonate, sodium hydroxide, potassium hydroxide and the like can be used, and sodium methylate is preferable.
脂質分解酵素の存在下で行なうエステル交換は、例えば、以下の方法で行なうことができる。大豆油とＭＣＴとを前述の割合で混合し、脂質分解酵素の活性が十分に発揮される反応温度である２０〜１００℃の範囲に調温する。これに脂質分解酵素を原料混合物に対して０．００５〜５０質量％の割合で添加し、２〜４８時間の範囲でエステル交換反応を行なう。この反応は常圧下で窒素気流中で行なうことが望ましい。反応の完了はガスクロマトグラフィーにより反応生成物のトリグリセリド組成を測定することにより確認する。反応の停止は酵素を濾過により除去することにより行なう。 The transesterification performed in the presence of a lipolytic enzyme can be performed, for example, by the following method. Soybean oil and MCT are mixed at the aforementioned ratio, and the temperature is adjusted to a range of 20 to 100 ° C., which is a reaction temperature at which the activity of the lipolytic enzyme is sufficiently exhibited. Lipidase is added to this at a ratio of 0.005 to 50% by mass with respect to the raw material mixture, and transesterification is carried out in the range of 2 to 48 hours. This reaction is desirably carried out in a nitrogen stream under normal pressure. Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration.
ナトリウムメチラートを触媒として行なうエステル交換は、例えば、以下の方法で行なうことができる。大豆油とＭＣＴとを前述の割合で混合し、混合物を１３．３ｋＰａ以下の減圧下で８０〜１２０℃に加熱し、原料混合物に含まれる気体成分および水分を除去する。これにナトリウムメチラート０．０２〜０．５質量％を添加し、常圧・窒素気流下あるいは１３．３ｋＰａ以下の減圧下で１０〜６０分間、８０〜１２０℃で攪拌することによりエステル交換反応を行なう。反応の完了はガスクロマトグラフィーにより反応生成物のトリグリセリド組成を測定することにより確認する。反応の停止は反応生成物に水を添加するか酸を添加することにより行なう。酸は、リン酸や酢酸、クエン酸などが使用できる。その後、触媒および過剰の酸を除去するために十分な水洗を行ない、乾燥する。 Transesterification performed using sodium methylate as a catalyst can be performed, for example, by the following method. Soybean oil and MCT are mixed at the aforementioned ratio, and the mixture is heated to 80 to 120 ° C. under a reduced pressure of 13.3 kPa or less to remove gas components and moisture contained in the raw material mixture. To this, 0.02 to 0.5 mass% of sodium methylate was added, and the ester exchange reaction was carried out by stirring at 80 to 120 ° C. for 10 to 60 minutes under normal pressure / nitrogen stream or reduced pressure of 13.3 kPa or less. To do. Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or acid to the reaction product. As the acid, phosphoric acid, acetic acid, citric acid and the like can be used. Thereafter, it is washed with sufficient water to remove the catalyst and excess acid and dried.
エステル交換率は好ましくは６０％以上であり、より好ましくは８０％以上であり、さらに好ましくは９０％以上である。なお、エステル交換率は、中鎖脂肪酸を１つ含むトリグリセリド（ＭＬ２成分）の含量をガスクロマトグラフィーで分析し、同組成の油をナトリウムメチラート触媒でランダムエステル交換反応させて、反応が平衡に達したものを反応率１００％として、次の式で算出するものとする。
エステル交換率＝（サンプルのＭＬ２含量）／（平衡に達した油のＭＬ２含量）×１００
The transesterification rate is preferably 60% or more, more preferably 80% or more, and further preferably 90% or more. The transesterification rate is determined by analyzing the content of triglyceride (ML 2 component) containing one medium chain fatty acid by gas chromatography, and subjecting the oil of the same composition to random transesterification with sodium methylate catalyst, the reaction is balanced It is assumed that the reaction rate is 100% and the following formula is used.
Transesterification rate = (ML 2 content of sample) / (ML 2 content of oil reaching equilibrium) × 100
本発明の実施の形態に係る油脂組成物の製造方法においては、上記エステル交換する工程の後に、精製工程を行なうことが好ましい。精製工程は、通常の方法により行なうことができる。例えば、脂質分解酵素の存在下でエステル交換を行なった場合には、エステル交換反応物から酵素をろ別したろ液を常法により脱酸、脱色、脱臭する。また、アルカリを触媒としてエステル交換を行なった場合には、水洗・乾燥後の反応生成物を常法により脱色、脱臭する。 In the method for producing an oil / fat composition according to the embodiment of the present invention, it is preferable to perform a purification step after the transesterification step. The purification step can be performed by a usual method. For example, when transesterification is performed in the presence of a lipolytic enzyme, the filtrate obtained by filtering the enzyme from the transesterification product is deacidified, decolorized, and deodorized by a conventional method. When transesterification is performed using an alkali as a catalyst, the reaction product after washing and drying is decolorized and deodorized by a conventional method.
〔本発明の実施の形態に係る油脂組成物及び加工食品〕
本発明の実施の形態に係る油脂組成物は、上記本発明の実施の形態に係る油脂組成物の製造方法により製造される。
[Oil and fat composition and processed food according to embodiments of the present invention]
The oil and fat composition according to the embodiment of the present invention is manufactured by the method for manufacturing the oil and fat composition according to the embodiment of the present invention.
本発明の実施の形態に係る油脂組成物の製造方法によれば、冷蔵庫で保存した後の流動性を低くすることができる油脂組成物を得ることができる。
具体的には、５℃で５日間保存した際の流動性が原料として用いた大豆油に比べて低下する（大豆油に比べて粘度が上昇する）。
According to the manufacturing method of the oil-fat composition which concerns on embodiment of this invention, the oil-fat composition which can make the fluidity | liquidity after storing with a refrigerator low can be obtained.
Specifically, the fluidity when stored at 5 ° C. for 5 days is lower than that of soybean oil used as a raw material (viscosity is increased compared to soybean oil).
本実施の形態に係る油脂組成物は、室温では粘度が低く、さらさらしており油きれが良いにも関わらず、低温（５℃程度）保存時には流動性が低くなり、粘性があがる。また、低温（５℃程度）保存時に全体的に濁るが、分離してしまうことはない。 The oil and fat composition according to the present embodiment has a low viscosity at room temperature and is free flowing and has good oil removal, but has a low fluidity and a high viscosity when stored at a low temperature (about 5 ° C.). Moreover, although it becomes muddy on the whole at low temperature (about 5 degreeC) preservation | save, it will not isolate | separate.
本実施の形態に係る油脂組成物は、生食用、炒め油用、天ぷら用などとして使用することができる。また、マヨネーズ、ドレッシング、マーガリン、スプレッド等の加工食品の原料としても使用することができる。特にドレッシングに好適に使用できる。冷蔵庫（５℃程度の低温）で保存した後のドレッシングの流動性を低くすることができ、すなわち粘度が上げることができるので、ドレッシングを野菜にかけた際にドレッシングが流れにくく、野菜上に保持される。また、低温で流通する加工食品にも好適に使用でき、油の浸み出しを抑制できる。 The oil and fat composition according to the present embodiment can be used for raw food, fried oil, tempura and the like. It can also be used as a raw material for processed foods such as mayonnaise, dressing, margarine and spread. In particular, it can be suitably used for dressing. The fluidity of the dressing after storage in a refrigerator (low temperature of about 5 ° C.) can be lowered, that is, the viscosity can be increased, so that when the dressing is applied to the vegetable, the dressing does not easily flow and is held on the vegetable. The Moreover, it can be used suitably also for the processed food distribute | circulated at low temperature, and the oozing-out of oil can be suppressed.
本実施の形態に係る加工食品への本実施の形態に係る油脂組成物の添加量は、加工食品の種類によって異なる。各加工食品における公知の一般的な添加量を採用できる。例えば、ドレッシングであれば、本実施の形態に係る油脂組成を１０〜９０質量％添加することが好ましく、４０〜７５質量％添加することがより好ましい。 The addition amount of the fat and oil composition according to the present embodiment to the processed food according to the present embodiment varies depending on the type of the processed food. The well-known general addition amount in each processed food can be adopted. For example, if it is a dressing, it is preferable to add 10-90 mass% of the oil-fat composition which concerns on this Embodiment, and it is more preferable to add 40-75 mass%.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔油脂組成物の製造〕
表１〜２に記載の配合比（質量比）でエステル交換を行ない、実施例１〜５及び比較例１の油脂組成物を製造した。
具体的には、実施例２及び比較例１を例に説明すると、大豆サラダ油（商品名：日清大豆サラダ油(S)、日清オイリオグループ株式会社製）又は菜種サラダ油（商品名：日清菜種サラダ油(S)、日清オイリオグループ株式会社製）１７２０ｇとＭＣＴ(商品名：O.D.O.、日清オイリオグループ株式会社製)２８０ｇを混和して、アルカリゲネス属由来のリパーゼ（商品名：リパーゼQLM、名糖産業株式会社製）０．５質量％を添加し、撹拌下６０℃で２０時間エステル交換反応を行なった。反応物から酵素をろ別し、ろ液を常法に従って脱酸、脱色、脱臭を行なった。実施例１，３〜５についても同様に行なった。
また、表２に記載の配合比（質量比）で比較例２〜３の調合油を調製した。さらに、比較例４として大豆サラダ油（商品名：日清大豆サラダ油(S)、日清オイリオグループ株式会社製）１００質量％の油脂を用意した。
[Production of oil and fat composition]
Transesterification was carried out at the blending ratios (mass ratios) shown in Tables 1 and 2, and the oil and fat compositions of Examples 1 to 5 and Comparative Example 1 were produced.
Specifically, when Example 2 and Comparative Example 1 are described as examples, soybean salad oil (trade name: Nisshin Soy Salad Oil (S), manufactured by Nisshin Oillio Group Co., Ltd.) or rapeseed salad oil (trade name: Nissin Rape Seed) Salad oil (S), Nisshin Oilio Group Co., Ltd. 1720g and MCT (trade name: ODO, Nisshin Oilio Group Co., Ltd.) 280g are mixed, and the lipase derived from Alcaligenes genus (trade name: Lipase QLM, famous sugar) Sangyo Co., Ltd.) 0.5% by mass was added, and a transesterification reaction was performed at 60 ° C. for 20 hours with stirring. The enzyme was filtered off from the reaction product, and the filtrate was deacidified, decolorized, and deodorized according to conventional methods. It carried out similarly about Example 1, 3-5.
Moreover, the preparation oil of Comparative Examples 2-3 was prepared with the compounding ratio (mass ratio) of Table 2. Furthermore, as Comparative Example 4, 100% by mass of fat and oil of soybean salad oil (trade name: Nisshin Soy Salad Oil (S), manufactured by Nisshin Oilio Group Co., Ltd.) was prepared.
〔油脂の流動性評価〕
実施例１〜５及び比較例１〜４を試験管に入れ、５℃で５日間保存した後、試験管を逆さにした。この時、比較例４（大豆油）と比較して、流動性を比べた。
[Evaluation of fluidity of oil and fat]
Examples 1 to 5 and Comparative Examples 1 to 4 were placed in a test tube and stored at 5 ° C. for 5 days, and then the test tube was inverted. At this time, fluidity was compared with Comparative Example 4 (soybean oil).
〔ドレッシングの調製〕
実施例１〜５の油脂組成物及び比較例１の油脂組成物、比較例２〜３の調合油、及び比較例４の大豆サラダ油を用いて、以下の方法により実施例１〜５及び比較例１〜４のドレッシングを調製した。実施例及び比較例のいずれのドレッシングも室温（２５℃）では、流動性が高く、さらさらであった。
（調製方法）
蓋つきの容器に米酢５ｇ、塩少々、こしょう少々を量り取り、油１５ｇを加えて激しく振る。
[Preparation of dressing]
Examples 1 to 5 and Comparative Examples using the oil and fat composition of Examples 1 to 5 and the oil and fat composition of Comparative Example 1, the formulated oil of Comparative Examples 2 to 3, and the soybean salad oil of Comparative Example 4 by the following method 1-4 dressings were prepared. The dressings of the examples and comparative examples were both highly fluid and smooth at room temperature (25 ° C.).
(Preparation method)
Weigh 5g of rice vinegar, a little salt and a little pepper in a container with a lid, add 15g of oil and shake vigorously.
〔ドレッシングの評価１〕
実施例及び比較例のドレッシングを５℃の冷蔵庫で５日間保存した後、ドレッシングをキャベツに１０ｇふりかけたときの流動性を目視で観察した。流動性の評価の比較対象は、比較例４（大豆油）とした。評価結果を表１〜２に示す。
[Evaluation of dressing 1]
After the dressings of Examples and Comparative Examples were stored in a refrigerator at 5 ° C. for 5 days, the fluidity when the dressings were sprinkled on cabbage was visually observed. The comparative object of fluidity evaluation was Comparative Example 4 (soybean oil). The evaluation results are shown in Tables 1-2.
〔ドレッシングの評価２〕
実施例及び比較例のドレッシングを５℃の冷蔵庫で１晩保存した後、ドレッシングをキャベツの千切り３０ｇに１０ｇふりかけ、すぐに冷蔵庫で保存し、５分後に取り出してキャベツに残ったドレッシング量を測定した。評価結果を表１〜２に示す。
[Evaluation of dressing 2]
After the dressings of Examples and Comparative Examples were stored overnight in a refrigerator at 5 ° C., 10 g of the dressings were sprinkled on 30 g of cabbage shredded, immediately stored in the refrigerator, taken out after 5 minutes, and the amount of dressing remaining in the cabbage was measured. . The evaluation results are shown in Tables 1-2.
Claims (8)
前記中鎖脂肪酸トリグリセリド２〜３０質量％は、中鎖脂肪酸トリグリセリドの構成脂肪酸の４０〜９０％がカプリル酸であり、１０〜６０％がカプリン酸であることを特徴とする油脂組成物の製造方法。 A method for producing an oil and fat composition comprising a step of transesterifying 70 to 98% by mass of soybean oil and 2 to 30% by mass of a medium chain fatty acid triglyceride,
2 to 30% by mass of the medium chain fatty acid triglyceride is characterized in that 40 to 90% of the constituent fatty acids of the medium chain fatty acid triglyceride is caprylic acid and 10 to 60% is capric acid. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012135488A JP2014000009A (en) | 2012-06-15 | 2012-06-15 | Manufacturing method of fat composition, fat composition, and processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012135488A JP2014000009A (en) | 2012-06-15 | 2012-06-15 | Manufacturing method of fat composition, fat composition, and processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2014000009A true JP2014000009A (en) | 2014-01-09 |
Family
ID=50033874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012135488A Pending JP2014000009A (en) | 2012-06-15 | 2012-06-15 | Manufacturing method of fat composition, fat composition, and processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2014000009A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020217864A1 (en) * | 2019-04-26 | 2020-10-29 | 不二製油グループ本社株式会社 | Method for manufacturing functional fat/oil having freezing resistance, imparting no offensive taste or smell to food and not damaging taste intrinsic to food |
-
2012
- 2012-06-15 JP JP2012135488A patent/JP2014000009A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020217864A1 (en) * | 2019-04-26 | 2020-10-29 | 不二製油グループ本社株式会社 | Method for manufacturing functional fat/oil having freezing resistance, imparting no offensive taste or smell to food and not damaging taste intrinsic to food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5718560B2 (en) | Method for producing edible oil | |
| JP4625141B1 (en) | Oil composition | |
| JP4767215B2 (en) | Oil composition for ruu | |
| CN106929150B (en) | Deacidification, decolouration and refining process for oil | |
| JP5161465B2 (en) | Method for producing highly liquid palm oil and highly liquid palm oil | |
| JPH01312995A (en) | Modification of oil and fat with enzyme | |
| TW201705864A (en) | Fat and/or oil composition for hot cooking and method of preparing the same, and method of preventing deterioration of fat and/or oil for hot cooking caused by heating capable of suppressing acid value rising caused by heating, polymer generation and coloring issues in good balance | |
| JP2014000009A (en) | Manufacturing method of fat composition, fat composition, and processed food | |
| JP6116248B2 (en) | Oil and fat composition for processed seafood and processed seafood using the same | |
| JP4347559B2 (en) | Oil composition for frying, oil crystal growth inhibitor for frying | |
| JP4410699B2 (en) | Oil and fat composition and method for producing oil and fat composition | |
| JP6571971B2 (en) | Oil and fat composition for fishery processed food, plastic oil and fat composition and fishery processed food using the same | |
| JP2006288232A (en) | Oil-and-fat composition for roux having small amount of low trans acid | |
| JP7076912B2 (en) | Oil and fat composition for cooking and its manufacturing method | |
| JPH0466052A (en) | Salad oil | |
| JP2000300176A (en) | Edible oil | |
| JP6193463B1 (en) | Low moisture virgin coconut oil | |
| JP6512811B2 (en) | Isolated liquid seasoning | |
| TWI751356B (en) | Grease composition for heating conditioning and its manufacturing method | |
| TWI776917B (en) | oil composition | |
| WO2019054256A1 (en) | Method for producing fat | |
| JP2005105248A (en) | Oil and fat composition, food using the composition and process for refining oil and fat | |
| JP2009247316A (en) | Fat and oil composition | |
| JP2017093298A (en) | Separated liquid seasoning | |
| JP2021132566A (en) | Manufacturing method of beta palmitic acid-containing fat |