JP2016007187A - Vegetable fat composition and seasoning composition using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable fat composition for seasoning dispersion, which can be used in a seasoning composition without use of additives affecting the taste of seasoning, allowing a homogeneous state to be maintained in a wide temperature range, capable of restoration of a pre-frozen state when frozen and thawed; and seasoning composition for suitable use in cooking.SOLUTION: A vegetable fat composition includes 93.5 to 97.0 mass% of a vegetable fat (A) which is in a liquid state at 5°C, and 3.0 to 6.5 mass% of an extremely hardened oil (B) of high-erucic acid rapeseed oil. A seasoning composition contains 70 to 95 mass% of the vegetable fat composition and 5 to 30 mass% of a powdery seasoning.

Description

  The present invention relates to a vegetable oil composition used for dispersing a powder seasoning and a seasoning composition using the oil composition.

Generally, the form of the seasoning for food is solid or liquid. These seasonings are important compositions that determine the taste of a dish, and physical performance is also required to achieve the purpose. For example, a solid seasoning is required to have a performance of dissolving in a dish or being dispersed in a dish in a powder form. Typical examples are sugar, salt and pepper. Similarly, liquid seasonings are also required to have physical performance for dissolution and dispersion in cooking. Typical examples are soy sauce and mirin.
Oils and fats are special seasonings that have functions other than taste as well as being involved in the taste of food such as richness and umami. For example, the function as a heat medium during frying pan cooking, the appearance improvement function that shines the appearance of cooking, the function as an extraction solvent for extracting oil-soluble components typified by ra oil, the shape of food from a heating container These include a separation promoting function and an adhesion preventing function for preventing food from adhering to the blade.

  In recent years, the restaurant industry has become a chain store, and the same menu and the same taste can be eaten anywhere in Japan. In order to make the taste uniform in many stores, many restaurant manufacturers adopt the central kitchen method, cook semi-finished products in the central kitchen, and simply heat the range and final seasoning in each store. It is a system that can provide food by work. In addition, in the blending of seasonings that determine the taste of food, as much as possible in the central kitchen, each store is required to have a form where seasoning can be completed by adding only one type of all-in-one seasoning. If the seasonings are evenly dispersed in the oil and fat, there is no variation in seasoning and it is easy to use, even if you are not an expert who can taste, if you use the seasoning composition according to the manual, the region and season will be Even if it is different, you can always cook the menu as designed. Since the seasoning blended in Central Kitchen is required to be in a uniform state regardless of the region and seasons throughout Japan, separation and aggregation occur in a wide temperature range from the refrigeration temperature to the summer outdoor temperature. It is required to be in a uniform state. Furthermore, considering that the seasonings are frozen and delivered together with other ingredients, there is also a need for state reproducibility to return to the state prior to freezing when thawed even after freezing. Under the background as described above, a seasoning composition in which a powder seasoning is uniformly dispersed in fats and oils and does not cause a change in state due to a temperature change has been demanded more than ever.

When fats and oils having a hardness such as shortening are used as the fats and oils used in the seasoning composition, the seasoning composition is difficult to use because the change in hardness due to temperature is large (Patent Document 1). Moreover, when liquid fats and oils are used as fats and oils used for a seasoning composition, the solid content disperse | distributed in liquid fats and oils will precipitate with time, and the uniformity as a whole will be lost. In addition, in order to solve the problems such as the change in hardness due to temperature and the precipitation of powder as described above, a technique for uniformly dispersing a powder seasoning with fats and oils having a specific composition is disclosed. For example, a blended oil / fat of liquid oil and high melting point oil / fat or natural wax, a powder seasoning, and an emulsifier (Patent Document 2) is disclosed. However, this technique applies the ability to disperse the powder raw material by the emulsifier, and the taste of the emulsifier impairs the taste of the seasoning composition.
As described above, a vegetable oil composition for dispersing seasonings having an appropriate hardness to maintain the dispersibility of the powder seasoning and a hardness that is easy to use as a seasoning composition, using an emulsifier It is composed only of oil and fat, and can maintain a stable state over a wide temperature range (5 to 40 ° C) from the refrigeration temperature to the outside air temperature in summer. There is a need for vegetable oil compositions that can return to

JP 2001-8620 A JP-A 63-279770

As described above, the object of the present invention is to use in a seasoning composition, without using additives that affect the taste of the seasoning, and maintain a uniform state over a wide temperature range. The object is to provide a vegetable oil composition for dispersing seasonings to return to the state.
Moreover, the subject of this invention is providing the seasoning composition which can be used conveniently for cooking using said vegetable oil composition for seasoning dispersion | distribution.

The present inventor has found that a vegetable oil composition using a specific amount of two specific types of vegetable oils can solve the above problems, and has completed the present invention.
That is, the present invention is the following (1) and (2).
(1) Vegetable oil and fat (A) which is liquid at 5 ° C. (A) 93.5 to 97.0% by mass and extremely hardened oil (B) 3.0 to 6.5% by mass of rapeseed oil of high erucic acid Vegetable oil composition.
(2) A seasoning composition comprising 70 to 95% by mass of the vegetable oil / fat composition according to (1) and 5 to 30% by mass of a powder seasoning.

  According to the present invention, there is provided a seasoning composition that is stable in a wide temperature range of 5 to 40 ° C. and does not change after freezing.

In the vegetable oil composition of the present invention, 93.5 to 97.0% by mass of vegetable oil (A) which is liquid at 5 ° C., and extremely hardened oil (B) of high erucic acid rapeseed oil is 3.0 to 6. 5% by mass.
<Vegetable oil (A)>
The vegetable oil and fat (A) used in the present invention is an oil and fat that is liquid at 5 ° C. produced using an oil and fat extracted from a natural plant. Since vegetable oils and fats are lighter than animal oils and fats, they are preferably used without impairing the flavor of the seasoning composition.
In this invention, vegetable oil (A) is used in order to give fluidity to the vegetable oil composition of this invention. “Liquid at 5 ° C.” means that it is completely melted at 70 ° C., dispensed 50 g into a 100 g beaker, left at 5 ° C. for 5.5 hours, and then visually free from solidification and cloudiness. It is an oil and fat. More preferably, it is free of solidification and cloudiness for 5.5 hours at 0 ° C. of the salad oil standard in Japanese agricultural and forestry standards.
Specific examples include corn oil, rapeseed oil, soybean oil, safflower oil, sunflower oil, rice oil, olive oil, cottonseed oil, sesame oil, high oleic safflower oil, and high oleic sunflower oil. Or these compounded fats and oils, fractionated fats and oils, and transesterified fats and oils are mentioned.
The fractionated fats and oils are fats and oils that are divided into a high melting point portion and a low melting point portion from one fat and oil by a method such as dry fractionation, solvent fractionation, and emulsification fractionation. Transesterified fats and oils are fats and oils obtained by interconverting fatty acids bonded to a glycerin skeleton using a chemical catalyst or an enzyme catalyst.
Vegetable oil (A) consists of 93.5-97.0 mass% in the oil-fat composition of this invention, Preferably it is 94.2-95.8 mass%. When the amount of the vegetable oil (A) is less than 93.5% by mass, the fluidity of the vegetable oil composition is lost and the seasoning composition becomes hard. Therefore, it is difficult to use and difficult to mix with cooking, and functions as a seasoning. Will be poor. When the vegetable oil (A) exceeds 97.0% by mass, the liquid oil is separated from both the vegetable oil composition and the seasoning composition during storage at 40 ° C. and the uniformity is lost.

<High oil rapeseed oil (B)>
High rapeseed oil of rapeseed oil (B) used in the present invention is obtained by hydrogenating rapeseed oil of high erucic acid by a known method to have an iodine value of 5 or less, preferably 2 or less, more preferably 1 or less. Preferably used. The high rapeseed rapeseed oil contains a saturated fatty acid having 22 carbon atoms, and the saturated fatty acid having 22 carbon atoms is 40% by mass to 60% by mass, preferably 50% by mass to 58% by mass. When high rapeseed rapeseed oil is blended, the shape stability of the vegetable oil / fat composition is imparted, so that the dispersion stability of the powder seasoning can be improved.

Here, hydrogenation is to saturate the double bond by adding hydrogen to the double bond contained in the fatty acid constituting the fat by using a nickel catalyst or the like. That's it. In particular, an oil having an iodine value of 5 or less, preferably 2 or less, more preferably 1 or less is referred to as an extremely hardened oil in the present invention.
In recent years, it has been reported that transacids derived from hydrogenated fats and oils cause circulatory diseases, and foods having a low transacid content are also required in the market. Also in the vegetable oil composition of the present invention, it goes without saying that it is preferable not to contain trans acid, and in view of the standards of market products, the content of trans acid in the vegetable oil composition is preferably 2% by mass or less. . Therefore, it is preferable to use fats and oils used in the vegetable oil composition of the present invention that are trans fats of 2% by mass or less and are substantially free of trans acids, or extremely hardened oils.
The compounding quantity of the rapeseed extremely hardened oil of high erucic acid in the vegetable oil composition of this invention is 3.0 mass% or more and 6.5 mass% or less. Preferably they are 4.2 mass% or more and 5.8 mass% or less. In the case of less than 3.0% by mass, the liquid fat is separated from the vegetable fat composition and the seasoning composition during storage at 40 ° C. and the uniformity is lost. Moreover, when it exceeds 6.5 mass%, since the fluidity | liquidity of a vegetable oil and fat composition will lose | eliminate and a seasoning composition will become hard, it will be unusable, it will become difficult to mix with a dish, and the function as a seasoning will become poor.

<Condiment composition>
The seasoning composition of the present invention is a food mainly composed of vegetable fats and oils, and the powder seasoning is uniformly dispersed in the vegetable fats and oils composition, and the state is in a wide temperature range of 5 to 40 ° C. It is stable and has the characteristic of returning to the state prior to freezing when thawed even if it is frozen. Such a seasoning composition of the present invention can be produced by dispersing a powder seasoning in a vegetable oil composition in which a vegetable oil that is liquid at 5 ° C. and a rapeseed oil of high erucic acid are mixed.
In the present invention, the powdered seasoning may be any conventionally known powdered seasoning, for example, salt, sugar, spices, dairy powder, powdered soy sauce, amino acids, vegetable, livestock, fish and other extract powders Are exemplified and used in the form of one or more mixtures. The powder seasoning is used in the seasoning composition in an amount of 5 to 30% by mass, preferably 10 to 20% by mass. If it is 5% by mass or more, the taste becomes strong and the performance as a seasoning is excellent. In addition, when the content is 30% by mass or less, the hardness of the seasoning composition becomes soft, so that it is easy to use and can be easily mixed with dishes.
The powder seasoning preferably has an average particle size of 0.2 mm to 0.5 mm. When the average particle size is 0.2 mm or more, the seasoning powder is easily dispersed in the vegetable oil composition during the production of the seasoning composition. Moreover, when an average particle diameter is 0.5 mm or less, there exists an effect that the food texture of a seasoning composition becomes smooth.
The average particle size was measured using a laser diffraction particle size distribution analyzer (SALD-2100: manufactured by Shimadzu Corporation).
Furthermore, from the viewpoint of smoothing the texture of the seasoning composition, the powder seasoning is preferably passed through a sieve having an aperture of 0.5 mm.

<Manufacture of vegetable oil composition>
In order to produce the vegetable oil composition of the present invention, first, rapeseed high erucic acid oil is heated and dissolved in liquid oil at 65 to 75 ° C. The oil / fat solution is stirred while being cooled to produce fine crystals of rapeseed hyelinate extremely hardened oil in the liquid oil / fat, thereby producing a vegetable oil / fat composition. The cooling / stirring method is not particularly limited, but it is more preferable to quench and knead using a rapid kneading apparatus because finer fat and oil crystals can be formed. The finer the oil and fat crystals, the smoother the vegetable oil and fat composition becomes, and a good vegetable oil and fat composition can be obtained.
Here, the rapid cooling and kneading is an operation of cooling and kneading the vegetable oil composition dissolved at 65 to 75 ° C. within 18 minutes to 18 ± 5 ° C. It is common to cool and knead using a 20 ° C. refrigerant.

<Manufacture of seasoning composition>
In order to produce the seasoning composition of the present invention, a vegetable oil composition is first produced, and then a powder seasoning is blended and stirred. The mixing of the powder seasoning with the vegetable oil composition is preferably performed at 5 to 40 ° C. Above 5 ° C., the dispersibility of the powder seasoning is excellent, and at 40 ° C. or below, the fat and oil crystals in the vegetable oil and fat composition are maintained, so the effect of maintaining the uniformity of the vegetable oil and fat composition is achieved.

  When producing a vegetable oil composition, a powdered seasoning is mixed with the dissolved vegetable oil composition, and the powdered seasoning is cooled and stirred simultaneously with the vegetable oil composition to produce a seasoning composition. It doesn't matter.

Whether to prepare a vegetable fat composition after blending a powder seasoning, or to mix a powder seasoning with a heat-dissolved vegetable fat composition and directly produce a seasoning composition at the same time, It may be arbitrarily selected depending on manufacturing convenience, quality convenience, and the like.
As a matter of quality, if the flavor of the spice used as a powder seasoning is skipped at the temperature when the oil is dissolved, the vegetable oil composition is manufactured first, and then the powder seasoning is kept at a low temperature. And the seasoning composition may be produced by mixing. In addition, if you want to sterilize the formulation including the powder seasoning when heating the oil-soluble product, or if you want to extract the oil-soluble component of the powder seasoning into the oil, add the powder seasoning to the heated vegetable oil composition in advance. The seasoning composition may be produced by mixing the ingredients, quenching and stirring.

In the vegetable oil composition of the present invention, various foods other than the powder seasoning, antioxidants in a range that is less than the powder seasoning added to the seasoning composition and does not affect the flavor of the seasoning composition An additive such as an emulsifier may be added. Although it does not restrict | limit especially as antioxidant, A vitamin E, vitamin C, a tea extract, a rosemary extract etc. are mentioned. These antioxidants can be used alone or in combination of two or more. Although it does not restrict | limit especially as an emulsifier, For example, a lecithin, glycerol fatty acid ester, etc. are mentioned. Other additives include PH adjusters, gelling agents, thickening polysaccharides, preservatives and the like. These can be used alone or in combination of two or more. These additives can be used alone or in combination of two or more.
Moreover, it is preferable that the moisture content in a seasoning composition is 0.01 to 3 mass%. When the amount of water is 3% by mass or less, the water activity of the seasoning composition is lowered, and there is an effect that the preservability is excellent.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

<Manufacture of vegetable oil composition>
Various oils and fats were blended in the blends shown in Table 1-1 and Table 1-2, and Examples 1-1 to 1-3, Examples 1-5 to 1-6, and Comparative Examples 1-1 to 1-4 were used. A vegetable oil composition was prepared. In the production, various blended fats and oils were heated to 70 to 75 ° C. and completely dissolved, and further cooled and kneaded for 2 minutes while being kneaded.
In Example 1-4, 80% by mass of the vegetable oil / fat composition of Example 1-1 and 20% by mass of rapeseed oil were mixed at room temperature to produce a vegetable oil / fat composition.

<Evaluation of state of vegetable oil composition>
150 g of each obtained vegetable oil composition is put in a 200 g transparent bottle, stored at 5 ° C. for 1 day, stored at 40 ° C. for 1 day, stored at −20 ° C. for 3 days, frozen and stored at room temperature for 3 hours. These were stored at three temperatures. After storage, the viscosity of each temperature of the vegetable oil composition was measured using a B-type viscometer (manufactured by BROOKFIELD) and evaluated according to the following criteria. The unit of viscosity is mPa · s. The evaluation results are shown in Table 1.
In addition, the measurement temperature of a viscosity was made into each storage temperature, and the rotor, the rotation speed, and the measurement time were determined according to the viscosity. When the viscosity is 1 × 10 ¹ to 1 × 10 ² mPa · s, the rotor No. 1 is measured at 60 rpm for 1 minute. When the viscosity is 1 × 10 ² to 1 × 10 ³ mPa · s, the rotor When the viscosity is 1 × 10 ³ to 1 × 10 ⁴ mPa · s, the viscosity is 1 × 10 ⁴ to 1 × 10 ⁴ to 1 × 10 ⁴ mPa · s. In the case of 1 × 10 ⁶ mPa · s, the measurement was performed with rotor No. 4 at a rotation speed of 6 rpm for 1 minute.
≪State evaluation criteria≫
A (Evaluation Δ): Liquid [viscosity exceeds 1 × 10 ¹ to 5 × 10 ² or less]
B (Evaluation): Fluid but slightly soft [viscosity exceeds 5 × 10 ² to 1 × 10 ³ or less]
C (Evaluation A): Fluid state [viscosity exceeds 1 × 10 ³ to 1 × 10 ⁴ or less]
D (evaluation ○): fluid but slightly hard [viscosity exceeds 1 × 10 ⁴ to 5 × 10 ⁴ or less]
E (Evaluation ×): No fluidity [viscosity exceeds 5 × 10 ⁴ to 1 × 10 ⁶ or less]
F (Evaluation x): Oil and fat crystals are precipitated and separated into solid and liquid

  In Table 1-1, in the vegetable oil composition of Examples 1-1 to 1-6, 93.5 to 97.0% by mass of vegetable oil and fat (A) that is liquid at 5 ° C., high erucic acid rapeseed extremely hardened oil By blending (B) in the range of 3.0 to 6.5% by mass, separation of the liquid vegetable oil (A) and hyelic acid rapeseed extremely hardened oil (B) over a wide temperature range of 5 to 40 ° C. Moreover, even after thawing at room temperature after freezing, the original state was maintained. Furthermore, the vegetable oil composition which has the hardness suitable for the dispersibility stability of a powder seasoning and the usability as a seasoning was able to be obtained.

  Furthermore, in Examples 1-2 to 1-5, 94.2 to 95.8% by mass of vegetable oil (A) that is liquid at 5 ° C., 4.2 to 5.5% of high erucic acid rapeseed extremely hardened oil (B). By blending in the range of 8% by mass, it was possible to obtain a vegetable oil composition having the optimum hardness for usability as a seasoning.

On the other hand, in Table 1-2, in Comparative Example 1-1, since the high erucic acid rapeseed extremely hardened oil (B) is less than 3.0% by mass, it is solid-liquid separated at 40 ° C. and becomes liquid at 5 ° C. A vegetable oil composition suitable for dispersing the material could not be obtained.
Moreover, in Comparative Example 1-2, since there was more Hyerucinate rapeseed extremely hardened oil (B) more than 6.5 mass%, it became a vegetable oil composition without fluidity.

In Comparative Example 1-3, rapeseed extremely hardened oil derived from canola oil was used in place of Hyelcin rapeseed extremely hardened oil. As a result, solid-liquid separation occurred at 40 ° C. In addition, solid-liquid separation occurred in the same manner when frozen at room temperature after freezing.
In Comparative Example 1-4, vegetable oil with a melting point of 21 ° C. was used instead of vegetable oil (A) that was liquid at 5 ° C. As a result, solidification occurred at 5 ° C., and solid-liquid separation occurred at 40 ° C. In addition, solid-liquid separation similarly occurred when thawing at room temperature after freezing.

<Manufacture of seasoning composition>
The vegetable oil composition and the powder seasoning were blended with the blending shown in Table 2, and the seasoning compositions of Examples 2-1 to 2-7 were manufactured. The average particle size of the powdered sodium chloride used in the seasoning composition was 0.5 mm, the average particle size of sodium glutamate was 0.3 mm, and the average particle size of white pepper was 0.2 mm.

<Condition evaluation and flavor evaluation of seasoning composition>
150 g of each of the obtained seasoning compositions is put in 200 g transparent bottles, stored at 5 ° C. for 1 day, stored at 40 ° C. for 1 day, stored at −20 ° C. for 3 days, and after freezing, stored at room temperature for 3 hours. These were stored at three temperatures. After storage, the state of the seasoning composition was visually evaluated. The flavor was evaluated by sensory evaluation by scooping a small amount of the seasoning composition and homogenizing it. The evaluation results are shown in Table 2.
≪State evaluation criteria≫
Evaluation ◎: Fluidity and powder disperse uniformly Evaluation ○: Fluidity but slightly hard Evaluation △: Fluidity but fairly hard
Evaluation ◎: Feel the taste of powder seasoning strongly Evaluation ○: Feel the taste of powder seasoning Evaluation △: Poor taste of powder seasoning

  As can be seen from Table 2, by using the vegetable oil composition of the present invention, it was possible to produce a seasoning composition that is stable in a wide temperature range of 5 to 40 ° C. and does not change after freezing. .

  Furthermore, in Examples 2-1 to 2-5, the powder seasoning is 5 to 30% by mass, and the vegetable oil composition of the present invention is 70 to 95% by mass, so that it has an excellent flavor and is used. The seasoning composition which has the hardness excellent in the property can be obtained.

Claims (2)

  A plant characterized by comprising 93.5 to 97.0% by mass of a vegetable oil (A) that is liquid at 5 ° C. and 3.0 to 6.5% by mass of an extremely hardened oil (B) of rapeseed oil of high erucic acid. Oil composition.   The seasoning composition characterized by containing 70-95 mass% of vegetable oil-fat compositions of Claim 1, and 5-30 mass% of powder seasonings.