JP2016202074A - Oil and fat composition for fishery processed food and plastic oil and fat composition and fishery processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for fishery processed food capable of providing a fisher processed food in dispersibility to fish meat, capable of adjusting an oil and fat composition to fish meat, less in hardness change even with long term storage at cold storage temperature, further less in bleed out of liquid oil even when stored for long time at cold storage temperature or exposed to a room temperature during cooking or taking, good in mouth melting of the fishery processed food, less in roughness and having smooth texture, a plastic oil and fat composition and the fishery processed food using the same.SOLUTION: An oil and fat composition for fishery processed food contains oil and fat and polyglyceryl fatty acid ester increasing solidification initiation temperature of palm oil of 1.0°C or more, the oil and fat has the content of 2 unsaturated and 3 unsaturated triglyceride of 55 to 92 mass% and mass ratio (SUS/SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) of the 2 substituted triglyceride o 0.2 to 3.0.SELECTED DRAWING: Figure 1

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for processed fishery food used as an edible oil / fat as a raw material for processed fishery food, a plastic oil / fat composition using the same, and a processed fishery product.

  Fish meat with low fat content, such as red meat, does not have a rich taste and lacks an oily feel compared to a tuna-like portion.

  For this reason, it has been practiced to produce fish-processed processed foods that are rich in fat, such as lean fish meat such as red meat and edible fats and oils. For example, tuna-style marine processed foods made by pulverizing red tuna with a food processor, etc., and kneading with edible oils such as shortening and water-in-oil emulsions are added to sushi seeds and rice balls. Widely used.

  In the process of producing these processed fishery foods, in order to maintain the freshness of marine products such as tuna, they are often processed under temperature conditions lower than the refrigeration temperature zone (10 ° C.). The oil and fat composition used there is from the viewpoint of workability when mixing at low temperatures, so that the oil and fat composition can be quickly adapted to the fish meat even under such temperature conditions, and the oil can be dispersed throughout. It has been demanded.

  In addition, in order to avoid the fact that the oil / fat composition has little change in hardness even after long-term storage at a refrigeration temperature of about 10 ° C. from manufacture to use, it becomes too hard and the workability is lowered. It is also important. Further, it is also required that the liquid oil oozes out little when stored at a refrigerated temperature for a long time, or when exposed to room temperature (15 to 30 ° C.) during cooking or eating. This liquid oil is a low-melting-point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride in fats and oils. When the liquid oil oozes out, the appearance at 20 ° C., which is noticeable to consumers, deteriorates. A malfunction occurs.

  In the case of serving as a fishery processed food, the mouth melting feeling that dissolves quickly when put in the mouth and the smooth texture are important for producing the taste of the fishery processed food. Along with the mouth-melting sensation of fish meat in processed fishery products, the fat composition mixed therewith also has a good mouth-melting sensation. It becomes a feeling. If there are coarse crystals in the oil and fat composition contained in the processed fishery food, it may cause roughness and impair smoothness.

  Conventionally, as oil and fat compositions used for processed fishery products, various vegetable oils and animal fats and oils, and partially hardened oils and extremely hardened oils obtained by hydrogenating these oils and fats using a catalyst as a raw material have been used.

  Among these, hydrogenated partially hydrogenated oils generally have a high amount of trans acid, and in recent years, there has been a demand for reducing trans acid along with heightened consumer health awareness. And its fractionated oil, extremely hardened oil, and the like have been used.

  However, palm oil and its fractionated oil are coarsened when the fats and oils are stored at low temperatures for a long time, and it is difficult to obtain a smooth texture when added to fish meat. And extremely hardened oil has a difficulty in compatibility with liquid oil, liquid oil is likely to ooze out over time, and it is difficult to obtain good mouth melt.

  In such a background, for the purpose of improving the above points, it has been proposed to use transesterified oils and fats using raw materials containing palm oil and its fractionated oil (Patent Documents 1 and 2). .

  Patent Document 1 proposes an oil and fat composition for fishery processed food containing transesterified fats and oils obtained by performing a transesterification reaction with palm oil or its fractionated oil alone or together with a liquid oil. An oil and fat composition for seafood processed foods containing a transesterified oil and fat containing a palm fractionated soft oil and an extremely hardened oil has been proposed.

  However, the dispersibility of the oil and fat composition as described above in fish meat, the change in hardness during long-term storage, the oozing of liquid oil, and the mouth-melting and smoothness of marine processed foods are the same as in the production of the oil and fat composition. The crystallization behavior of fats and oils, such as the degree of crystallization and the properties of the crystals, are closely influenced. For example, a shortening-like oil and fat composition for processed fishery products is manufactured by kneading an oil and fat composition uniformly dissolved under heating while crystallizing while quenching with a quenching kneader. The crystallization behavior of fats and oils, such as the degree of crystallization and the nature of the crystals, under the conditions is closely influenced. The oil / fat composition mainly composed of palm-based fractionated fats and oils subjected to the transesterification reaction as described in Patent Documents 1 and 2 does not include oils and fats that become crystal nuclei, so that crystallization is slow, and therefore, rapid cooling. There is room for further improvement in the dispersibility when mixed with fish meat because it is not sufficiently kneaded when quenched with a kneader and tends to be poor in plasticity. Slow crystallization can also cause liquid oil to ooze out. Further, there is room for further improvement in various physical properties and textures as described above, such as crystallization gradually progresses after production, and the physical properties change with time. For example, palm oil can suppress the coarsening of crystals over time by transesterification, but it tends to deteriorate in the mouth, and is combined with other fats such as liquid oil as in Patent Document 1. Then, there is a tendency that the fats and oils that become crystal nuclei are insufficient and the compatibility with other fats and oils does not necessarily become sufficient, and liquid oil oozes out with time. Also, if the compatibility is poor, sufficient plasticity cannot be obtained, and the dispersibility is likely to be lowered. And when the transesterified oil and fat of palm oil and fat is combined with extremely hardened oil like patent document 2, since it uses extremely hardened oil, when it puts in a mouth, the melt-dissolving feeling which melt | dissolves rapidly is hard to be obtained.

  With respect to the crystallization behavior of fats and oils such as the degree of crystallization and the properties of the crystals, techniques have been proposed in which characteristics are improved by promoting crystallization of the fat and oil composition (Patent Documents 3 and 4). ).

  Patent Document 3 proposes a technique using palm fractionated oil containing a specific triglyceride, and Patent Document 4 proposes a technique of adding an animal or vegetable wax to an oil containing a specific triglyceride. On the other hand, as a technique for improving the texture by adding an emulsifier to fats and oils, Patent Document 5 proposes a technique for improving the texture of marine products such as fresh fish meat by adding a polyglycerin fatty acid ester to the fats and oils.

International Publication No. 2012/105548 JP 2013-215171 A Japanese Patent No. 5085810 JP 2014-111962 A JP 2006-166780 A

  However, since the fractionated oil used in Patent Document 3 is a hard oil, it is difficult to obtain a good melt in the mouth, and it can be used for frying oil, shortening, margarine, chocolate, curry roux, or stew. Lou was supposed to be. Moreover, when a wax is used as in Patent Document 4, it is difficult to obtain good flavor and melting in the mouth, and its use is limited to confectionery and bread making.

  On the other hand, since the fats and oils used in Patent Document 5 are liquid oils such as rapeseed oil, even if a polyglycerin fatty acid ester is blended, it does not crystallize and remains in a liquid state. Since it is difficult to suppress oozing out and is liquid, dispersibility is poor at the time of mixing with marine processed foods, and a technique more suitable for processed marine foods is desired.

  As described above, the oil and fat composition as described above, which is a problem specific to the oil and fat composition for marine processed foods, dispersibility in fish meat, change in hardness during long-term storage, oozing of liquid oil, and In relation to melting in the mouth and smoothness, it has been difficult to say that verification and demonstration are sufficient to improve characteristics from the viewpoint of promoting crystallization of fats and oils.

  The present invention has been made in view of the circumstances as described above, has good dispersibility in fish meat, can quickly adapt an oil composition to fish meat, and changes in hardness even after long-term storage at a refrigerated temperature. Even when stored for a long time at refrigerated temperatures, or when exposed to room temperature during cooking or eating, liquid oil does not ooze out, the processed seafood is well melted, and smooth with little roughness It is an object of the present invention to provide an oil / fat composition for processed fishery foods, a plastic oil / fat composition using the same, and a processed fishery food using the processed processed foods that can provide a processed fishery product with a good texture.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a polyglycerin fatty acid ester that raises the start of solidification of specific oils and palm oil to a certain temperature or more, thereby providing a fat and oil composition for fishery processed foods. During the production of the product, especially in the rapid cooling conditions for making the plastic fat composition, the crystallization of the fat is promoted, and it becomes a crystalline state in which there are many homogeneously refined crystals, and the above problem can be solved, The present invention has been completed.

  That is, the oil and fat composition for processed fish food of the present invention contains fat and oil and a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, and the fat and oil is diunsaturated and triunsaturated. The triglyceride content is 55 to 92% by mass, and the mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) is 0.2 to 3.0 among the disaturated triglycerides. It is characterized by being.

  Moreover, it is preferable to contain the fats and oils whose content of 3 saturated triglycerides is 30 mass% or more in the fats and oils composition for fishery processed foods of this invention.

  The plastic fat composition of the present invention is characterized by containing the aforementioned fat and oil composition for processed fishery products.

  The fishery processed food of the present invention is characterized by containing the above-described oil and fat composition for fishery processed food or the above-described plastic oil and fat composition.

  According to the present invention, the dispersibility to fish meat is good, the fat composition can be quickly adapted to fish meat, there is little change in hardness even if stored for a long time at refrigerated temperature, and further when stored for a long time at refrigerated temperature or Even when exposed to room temperature during cooking, eating, etc., it is possible to obtain a processed fish food with a smooth texture with little liquid oil oozing, good mouth-watering of processed fish food, and little roughness .

It is a microscope picture of the fat-and-oil crystal of Example 1 (magnification 100 times). It is a microscope picture of the fat-and-oil crystal of the comparative example 4 (magnification 100 times).

  The present invention is described in detail below.

  The oil / fat composition for processed fishery food of the present invention is in a crystalline state in which crystallization of the oil / fat is promoted and a large number of uniformly refined crystals are present during the production of the oil / fat composition for processed fishery food. In particular, a shortening-like oil and fat composition for processed fishery food is produced as a plastic oil and fat composition by kneading an oil and fat composition that has been uniformly dissolved under heating while crystallizing while rapidly cooling with a quenching kneader. The oil and fat composition for processed fishery foods of the present invention is capable of promoting crystallization of fats and oils that are easily crystallized, such as trisaturated triglycerides and disaturated triglycerides, under the rapid cooling conditions at the time of production. Many crystalline states exist.

  In this way, crystallization of fats and oils is promoted and a crystal state in which a large number of homogeneously refined crystals are present exists. Therefore, in order to maintain the freshness of marine products such as tuna, the refrigeration temperature range (10 ° C.) Even when processed under low temperature conditions, it has moderate hardness and smoothness, so it has good dispersibility in fish meat, allowing the oil and fat composition to quickly fit into the whole fish meat, when mixing at low temperature Good workability.

  And since the crystallization of fats and oils is promoted and a crystal state in which a large number of homogeneously refined crystals exist exists, even if stored for a long time at a refrigerated temperature, the crystallization gradually proceeds after production. The change in physical properties is small, and it is possible to suppress deterioration of workability due to being too hard.

  In addition, since the crystallization of fats and oils is promoted and there is a large number of homogeneously refined crystals, it becomes a crystalline state when stored at refrigerated temperature for a long time or when exposed to room temperature such as cooking or eating In addition, exudation of liquid oil is suppressed, and problems such as deterioration in appearance (shine) at 20 ° C. can be suppressed.

In addition, since it is in a crystalline state in which there are many uniformly refined crystals, it is possible to obtain a processed fish food with a smooth texture with good mouth-melting of the processed fish food and less roughness due to coarse oil crystals. it can.
(Oil and fat)
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it. Unsaturated fatty acids U include myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3), Elca An acid (22: 1) etc. are mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  The fats and oils used in the oil and fat composition for processed fishery food of the present invention are in the 1st and 3rd positions as 2 saturated triglycerides in which 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid U are bound to 1 molecule of glycerol. A saturated triglyceride (SUS) in which a saturated fatty acid S is bonded and an unsaturated fatty acid U is bonded to the 2-position, a saturated fatty acid S is bonded to the 1-position and the 2-position, and an unsaturated fatty acid U is bonded to the 3-position Asymmetrical triglycerides (SSU). In addition, it contains 3 saturated triglycerides with saturated fatty acid S bonded to all of the 1st, 2nd and 3rd positions, and in addition, 2 unsaturated fatty acids U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol. It further includes triunsaturated triglycerides in which unsaturated fatty acids U are bonded to all of the first, second, and third positions.

  The content of fats and oils in the oil and fat composition for processed fishery food of the present invention is preferably 70 to 99.9% by mass, more preferably 90 to 99.8% by mass, and still more preferably 96 to 99.8% by mass. .

  The fats and oils used in the oil and fat composition for marine processed foods of the present invention have a content of diunsaturated and triunsaturated triglycerides of 55 to 92% by mass, preferably 60 to 85% by mass. Within this range, by using together with polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C or more, it has good dispersibility in fish meat and changes in hardness even after long-term storage at refrigeration temperature Therefore, it is possible to suppress oozing of liquid oil even when it is stored at a refrigerated temperature for a long time or when it is exposed to room temperature such as cooking or eating. In addition, the processed seafood is well melted, and when the seafood processed food is put in the mouth, the oil and fat composition for the seafood processed food quickly dissolves and a good mouth melt is obtained, and the seafood processing has a smooth texture with little roughness. You can get food. When the content of 2-unsaturated and 3-unsaturated triglycerides is 55% by mass or more, the dispersibility in fish meat and the mouth-dissolving are good, and when the processed seafood is put in the mouth, the oil and fat composition for processed seafood is quickly It melts and a good mouth melt is obtained. When the content is 92% by mass or less, the dispersibility in fish meat is good, and the oozing of liquid oil is suppressed, so that the appearance (shine) at 20 ° C. can be suppressed.

  The fats and oils used in the oil and fat composition for fishery processed food of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of 0.2 to 3 among disaturated triglycerides. 0.0, preferably 0.2 to 2.0. Within this range, by using together with a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization of fats and oils is promoted, and there are many uniformly refined crystals. Since it becomes a crystalline state, the dispersibility to fish meat becomes particularly good, and the fat composition can be quickly adapted to fish meat. Further, even when stored at a refrigerated temperature for a long period of time or when exposed to room temperature during cooking or eating, oozing of liquid oil can be particularly suppressed. Further, the processed fishery food has a particularly smooth texture.

  As fats and oils used in the oil and fat composition for processed fishery products of the present invention, palm oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, Examples include vegetable oils and fats such as sesame oil, animal fats and oils such as lard and beef tallow, milk fat, fractionated oils thereof, hydrogenated oil (partially hydrogenated oil or extremely hardened oil), and transesterified oil and fat. One or more of these are selected in order to appropriately adjust the content of diunsaturated and triunsaturated triglycerides in the fat and oil and the balance of SUS / SSU.

  In addition, hardened oil can be obtained by hydrogenating raw material vegetable oil or animal fat using a catalyst such as a nickel catalyst by a conventional method. The extremely hardened oil has an iodine value of preferably 3 or less, more preferably 2 or less.

  Moreover, as animal fats and oils, those obtained by purifying fat collected from animal fat meat by an elution method can be used, and the purification method is not particularly limited, and may be a fractionated oil obtained by solvent fractionation or the like. .

  As a preferred example, a solid oil and fat at 20 ° C. and a liquid oil that is liquid at 20 ° C. are used in combination.

  As the solid oil at 20 ° C., palm oil and fat, transesterified oil and fat containing palm oil and fat as raw materials are preferred.

  Here, examples of the palm oil and fat include palm oil, palm fractionated oil, and hardened oils thereof. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein etc.), a medium melting point part (PMF etc.), etc. can be used. Among these, it is preferable to use palm-based fats and oils having an iodine value of 30 to 60, and examples of such palm-based fats and oils include palm oil, palm fractionated soft oil, and palm fractionated middle melting point oil.

  Examples of the liquid oil that exhibits a liquid state at 20 ° C. include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and super olein fractionated from palm oil. You may use and may use 2 or more types together.

  The content of the liquid oil that is liquid at 20 ° C. in the oil and fat composition for processed fish food of the present invention depends on the content of 2-unsaturated and 3-unsaturated triglycerides in the solid oil at 20 ° C. When using a palm fractionated soft oil or the like, the amount can be decreased, but typically, 87% by mass or less is preferable, more preferably 10-87% by mass, and more preferably 15-75% by mass with respect to the total amount of fats and oils. More preferably, 30 to 75% by mass is particularly preferable.

  The fats and oils used in the oil and fat composition for marine processed foods of the present invention preferably contains fats and oils whose content of trisaturated triglycerides is 30% by mass or more, and contains fats and oils which are 35% by mass or more. Further preferred. By containing this fat and oil, since this fat and oil becomes a crystal nucleus, crystallization is further promoted. Therefore, it is particularly easy to improve the dispersibility of oil and fat composition in fish meat, to suppress changes in hardness during long-term storage, to prevent liquid oil from bleeding, and to improve the melting and smoothness of marine processed foods. . Further, from the viewpoint of further improving the melting of the mouth, the content of the trisaturated triglyceride preferably contains 90% by mass or less, more preferably 80% by mass or less, and 60% by mass or less. It is more preferable to contain fats and oils.

  Fats and oils having a trisaturated triglyceride content of 30% by mass or more are not particularly limited, but hard oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) or fractionated oils. And transesterified fats and oils using oils and fats containing these as raw materials.

  Among these, extremely hardened oils of vegetable oils and animal fats or transesterified fats and oils using oils containing them as raw materials are preferable. Here, as the extremely hardened oil of vegetable oils and fats, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, and the like, as the extremely hardened oil of animal fats and oils, lard extremely hardened oil, Examples include beef tallow extremely hardened oil.

  In particular, it is more preferable to use transesterified fats and oils of palm-based fats and lauric fats and oils as the fats and oils having a trisaturated triglyceride content of 30% by mass or more, because melting in the mouth improves.

  The transesterified oil and fat of the palm oil and lauric oil and fat preferably has an iodine value of 20 to 45, and more preferably 25 to 40. Within this range, it is possible to promote crystallization and obtain a marine processed food with better mouth melting.

  Here, examples of the palm-based fats and oils include those described above, and examples of the lauric-based fats and oils include coconut oil, palm kernel oil, fractionated oils, hardened oils, and the like. You may use 2 or more types together.

  The transesterification reaction used for obtaining the transesterified oil and fat of the palm oil and lauric oil may be a chemical transesterification reaction or an enzymatic transesterification reaction. The chemical transesterification is a transesterification with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, according to a conventional method, the raw material oil and fat is sufficiently dried, and 0.05 to 1% by mass of the catalyst is added to the raw material oil and fat. It can be performed by stirring for ˜1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor positional specificity or a transesterification reaction with high specificity at the 1 and 3 positions.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing a transesterification reaction with high specificity at positions 1 and 3 include immobilized lipase derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 It can be carried out by stirring at ~ 70 ° C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  3-50 mass% is preferable with respect to fats and oils total, and, as for content of fats and oils whose content of 3 saturated triglycerides is 30 mass% or more, 10-40 mass% is more preferable. In particular, as an extremely hardened oil having a trisaturated triglyceride content of 100% by mass, when it contains an oil having a melting point of 50 ° C. or higher, the dissolution is good when the content is 5% by mass or less based on the total amount of the oil. This is preferable.

It is said that trans-type fatty acids increase the risk of arteriosclerosis, and considering the fact that health effects are concerned, the oil-and-fat composition for processed fish foods of the present invention has a trans-acid content of 0.1. It is preferable that it is -5.0 mass%, and it is more preferable that it is 0.1-3.0 mass%.
(Polyglycerin fatty acid ester)
The oil and fat composition for processed fishery food of the present invention contains a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more.

  By using a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, by using it together with a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more, Dispersibility is good and there is little change in hardness even after long-term storage at refrigerated temperature, so workability when mixing at low temperature is good, and when stored at refrigerated temperature for a long time, or at room temperature such as cooking and eating Even when exposed, it is possible to suppress oozing of liquid oil. Also, the processed fish food has good melting in the mouth, and when the processed fish food is put in the mouth, the oil composition for the processed fish food quickly dissolves and a good mouth melt is obtained, and there is a smooth texture without any roughness. You can get food.

  The polyglycerol fatty acid ester used in the present invention increases the solidification start temperature of palm oil by 1.0 ° C or higher, preferably 1.1 ° C or higher, more preferably 1.4 to 4.0 ° C. When the increase value of the solidification start temperature of palm oil is within this range, during the production of an oil / fat composition for fishery processed foods, particularly in a rapid cooling condition for obtaining a plastic oil / fat composition, it is like 3 saturated triglycerides and 2 saturated triglycerides. Oils and fats that are easy to crystallize become crystal nuclei, promote crystallization, and refine crystals.

  In the present invention, the solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. In more detail, 0.5 mass part of polyglyceryl fatty acid ester was added to 100 mass parts of palm oil, it cooled at the speed | rate of 10 degreeC per minute from 80 degreeC, and solidification start temperature was measured.

  In the polyglyceryl fatty acid ester used in the present invention, the HLB value is 1.0 to 7.0, preferably 2.0 to 5.5, and more preferably 4.0 to 5.5. When the HLB value is within this range, it is suitable for increasing the solidification start temperature of palm oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In this invention, a commercially available thing can be used as the above polyglycerol fatty acid ester. Examples thereof include SY-Glyster PS-3S, SY-Glyster PS-5S, SY-Glyster THL-50, and SY-Glyster HB-750 manufactured by Sakamoto Pharmaceutical Co., Ltd.

The content of the polyglycerin fatty acid ester is preferably 0.1 to 10% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 to 4%, based on the total amount of fats and oils. 0.0% by mass. When the content of the polyglycerin fatty acid ester is 0.1% by mass or more, oils that are easily crystallized such as trisaturated triglycerides and disaturated triglycerides serve as crystal nuclei, promote crystallization, and refine crystals. . When the content of the polyglycerin fatty acid ester is 10% by mass or less, it is possible to suppress the off-taste as an emulsifier from affecting the fishery processed food of the final product.
(Other ingredients)
The oil-and-fat composition for fishery processed foods of the present invention can be blended with other components such as food additives in addition to the above-mentioned oils and fats and polyglycerin fatty acid esters within the range not impairing the effect.

  A food additive is not specifically limited, A conventionally well-known thing can be used. For example, emulsifiers, antioxidants, colorants, flavors, seasonings, acidulants, sweeteners, salt and the like can be mentioned.

  Any emulsifier can be added as long as it does not inhibit crystallization promotion or refinement. Examples thereof include organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like.

  Examples of the antioxidant include L-ascorbic acid and L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like.

  Examples of the colorant include carotene dyes, anato dyes, benichouji dyes, gardenia dyes, turmeric dyes, cochineal dyes, red beet dyes, tamarind dyes, and the like.

  Examples of flavors include synthetic fragrances and natural fragrances.

  Examples of the seasoning include amino acids, nucleic acids, organic acids, inorganic salts and the like.

  Examples of the sour agent include citric acid, L-tartaric acid, and lactic acid.

Sweeteners include sugars such as monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as lactose, sucrose, maltose, trehalose, and polysaccharides such as oligosaccharides, sugar alcohols, starches, and starch degradation products. Examples include aspartame, stevia, saccharin.
(Manufacture of oil and fat compositions for processed fishery products)
The oil and fat composition for fishery processed food of the present invention, for example, dissolves one or two or more of the above-described oils and fats as a raw material under heating, and the polyglycerin fatty acid ester described above in the dissolved oil and fats, It can be produced by adding other components such as the above-mentioned food additives as necessary, and uniformly dispersing and dissolving by a known method.

  The oil / fat composition for processed fishery food of the present invention which is in a dissolved state under heating in the production process is a shortening or a plastic oil / fat which is a water-in-oil type oil / fat composition by kneading while quenching with a quenching kneader. It can be obtained as a composition. Shortening can also be gas-filled.

The quenching and kneading treatment can be usually performed in the same manner as in the case of producing a plastic fat composition. For example, the cooling condition can be 20 ° C./min or more, preferably 30 ° C./min or more. Moreover, the quenching kneading process can be performed using a conventionally known quenching kneading apparatus, and a gas such as nitrogen can be mixed as necessary. As a device for continuously cooling in a sealed state and kneading at the same time to obtain a homogeneous oil and fat composition, a botator, a perfector, a combinator, a nexus, or the like can be used.
(Fishery processed food)
The processed fishery product of the present invention can be produced by processing fishery products such as fish meat by pulverization and the like, and uniformly mixing the fat and oil composition for processed fishery products of the present invention. For example, by pulverizing red meat of fish meat into minced form, and uniformly mixing the oil and fat composition for processed fishery food of the present invention with this, the red meat can be improved in flavor and texture like fat, and the appearance As a bright, good color tone can be imparted.

  The oil / fat composition for processed fishery food of the present invention has a crystal state in which crystallization of fat / oil is promoted and a large number of homogeneously refined crystals are present, so that the freshness of marine products such as tuna is kept refrigerated. Even when processed under temperature conditions lower than the temperature range (10 ° C), it has moderate hardness and smoothness, has good dispersibility in fish meat, and can quickly adapt the fat composition to the whole fish meat. The workability when mixing at a low temperature is good. And even if it preserve | saves for a long time at refrigeration temperature, the physical property change with time by crystallization progressing gradually after manufacture is small, and it can suppress that workability | operativity falls by becoming too hard. In addition, when oil is stored for a long time at refrigerated temperatures, or when exposed to room temperature during cooking or eating, liquid oil oozes out and the appearance (shine) at 20 ° C deteriorates. Can be suppressed.

  The target marine product in the processed fishery food of the present invention is not particularly limited, but when using fish meat, particularly raw fish meat with low fat content, the flavor and texture of the processed fishery food composition of the present invention is used. In particular, it can be improved.

  The oil and fat composition for processed fishery food of the present invention is in a crystalline state in which a large number of uniformly refined crystals are present, so that the processed processed food is well melted and smooth without coarseness due to coarsened fat and oil crystals. A processed fishery product with a texture can be obtained.

  As fish meat, for example, tuna, salmon, salmon, etc. can be used, and as tuna, there are types of bluefin tuna, bigeye tuna, yellowfin tuna, southern bluefin tuna, bin length, Atlantic tuna, etc., but there is no particular limitation Can do. The tuna red meat is minced, and the oil and fat composition for processed fishery food of the present invention is uniformly mixed with the tuna red meat.

  Although the usage-amount of the oil-fat composition for fishery processed food in the fishery processed food of this invention is not specifically limited, When the point which acquires the effect of this invention is considered, it is 5-30 mass% with respect to whole quantity, for example.

  The seafood processed food of the present invention is blended with other ingredients such as antioxidants, colorants, flavors, seasonings, acidulants, sweeteners, salt, pH adjusters, etc., as long as the effects of the present invention are not impaired. May be.

  The fishery processed food of the present invention may be used for eating as it is, but can be suitably used as a sushi seed such as Gunkan maki or hand-rolled sushi, a rice ball or a seaweed roll.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples. In addition, the compounding quantity of each raw material in Table 1 and Table 2 shows a mass part. 1. Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-Cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society).

  The total content of diunsaturated triglycerides and triunsaturated triglycerides in fats and oils is determined according to “2.4.2.2-2013 fatty acid composition (FID) of gas chromatographic method (standard fat analysis method (Japan Oil Chemists' Society)). Temperature rising gas chromatographic method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

The mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) in fats and oils is determined according to “2.4. Of gas chromatographic method (standard fat analysis method (Japan Oil Chemists' Society)). It calculated from the mass of SUS type triglyceride and SSU type triglyceride calculated | required by "2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)" and "Recommendation 2-2013 2-position fatty acid composition").
2. Manufacture of fats and oils composition for processed fishery foods Each raw material fats and oils are mixed in a tank with the compounding ratio shown in Table 1 and Table 2, and the temperature is adjusted to 75 ° C. while stirring with a propeller stirrer, and then an emulsifier is added and uniform. The mixture dispersed and dissolved in the mixture was quenched and kneaded with a perfector to obtain a fat and oil composition for processed fishery food as a shortening plastic fat.
(Transesterified oils 1 to 3)
The transesterified fat 1 was produced by the following method. Palm kernel extremely hardened oil 20% by weight, palm soft oil 50% by weight, palm oil extremely hardened oil 30% by weight were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 1. The transesterified oil / fat 1 had a SUS content of 14.3% by mass, an SSU content of 28.7% by mass, a trisaturated triglyceride content of 39.5% by mass and an iodine value of 29.

  The transesterified fat 2 was produced by the following method. Palm kernel extremely hardened oil 15% by mass, palm soft oil 55% by mass, palm oil extremely hardened oil 30% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 2. The SUS content of the transesterified fat 2 was 14.7% by mass, the SSU content was 29.3% by mass, the content of 3 saturated triglycerides was 35.3% by mass, and the iodine value was 32.

The transesterified oil / fat 3 was produced by the following method. Sodium methylate was added as a catalyst to palm fractionated soft oil, and transesterification was performed under reduced pressure. After the transesterification reaction, water washing, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat 3. The transesterified oil / fat 3 had an SUS content of 11.1% by mass, an SSU content of 22.2% by mass, and a content of 3 saturated triglycerides of 9.1% by mass and an iodine value of 56.
(Polyglycerin fatty acid esters 1 to 3)
The details of the polyglycerin fatty acid esters 1 to 3 added to the oil and fat composition for processed fishery food are as shown in Table 3.

  The increase value of the solidification start temperature (° C.) of palm oil to which polyglycerin fatty acid ester was added was measured as follows. First, 0.5 parts by mass of polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) ) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which no polyglycerol fatty acid ester was added was measured in the same manner.

The difference between the solidification start temperature of the palm oil to which the polyglycerin fatty acid ester was added and the solidification start temperature of the palm oil to which the polyglycerin fatty acid ester was not added was defined as an increase value of the solidification start temperature (° C.) of the palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

  Furthermore, after manufacturing the oil-fat composition of Example 1 and Comparative Example 4, it preserve | saved for three days at 5 degreeC, Then, it observed with the microscope. The resulting micrographs are shown in FIGS.

  In FIG. 1, fine crystals of 5 μm or less were uniformly deposited, and the amount of crystals was large.

  In FIG. 2, the crystal grew over 5 μm.

  From these results, it was found that by using a polyglycerin fatty acid ester that increases the solidification start temperature of palm oil by 1.0 ° C. or more, crystallization is promoted during quenching and fine crystals can be obtained.

  When there were many fine crystals, a food with a very smooth texture was obtained. On the other hand, when crystals were growing, it sometimes felt rough when put in the mouth.

3. Evaluation The following evaluation was performed about the oil-fat composition of Examples 1-14 and Comparative Examples 1-5.

[Changes in physical properties over time]
A 200 ml beaker containing 150 g of an oil / fat composition prepared for marine processed foods as a plastic fat / oil is placed at 10 ° C. for 2 hours and then held for 8 hours, followed by a rheometer (measurement conditions plunger: cylindrical shape with a diameter of 8 mm, Speed: 60 mm / min, depth: 5 mm from the contact surface), the rate of change in hardness after holding for 2 hours and after holding for 8 hours was determined from the following formula and evaluated according to the following criteria.

Rate of change = (| hardness after holding for 8 hours−hardness after holding for 2 hours |) / hardness after holding for 2 hours × 100
Evaluation criteria ◎: Change rate is less than 80% ○: Change rate is 80% or more and less than 100% △: Change rate is 100% or more and less than 120% ×: Change rate is 120% or more

[Leaf of oil and fat]
80 g of the plastic oil and fat prepared above was transferred to a plastic petri dish (90φ × 20 mm), stored for 4 weeks in a thermostatic chamber adjusted to 10 ° C., and then evaluated according to the following criteria.

Note that Comparative Example 5 was quenched and plasticized by a perfector, but was fluid and did not exhibit plasticity. Moreover, the fats and oils of Comparative Example 5 were already in a liquid state when put in a petri dish, and were in a state where the fats and oils oozed out.
Evaluation criteria A : No oozing was seen.
○: Some oozing was seen.
Δ: Seeding was observed.
X: Significant oozing was seen.

(Production of processed fishery products)
900 g of tuna red meat adjusted to 10 ° C. was put in a food processor and crushed into a minced shape. Furthermore, 100 g of the plastic fats and oils of Examples 1 to 14 and Comparative Examples 1 to 5 prepared above were added to a food processor and mixed until evenly dispersed to obtain processed fishery foods.

[Dispersibility in tuna]
The dispersibility of tuna into red meat was visually observed every 5 seconds while being mixed with a food processor during the production of the processed fishery food, and evaluated according to the following criteria.
Evaluation Criteria A : The oil and fat composition was dispersed throughout within 5 seconds.
○: The oil and fat composition was dispersed throughout the whole within 5 seconds to 10 seconds.
(Triangle | delta): It became the state by which the oil-fat composition was disperse | distributing to the whole in more than 10 seconds within 15 seconds.
X: The oil-and-fat composition was not dispersed throughout within 15 seconds.

[Melting processed fish food]
The fishery processed food prepared above was stored for 1 day in a thermostatic chamber adjusted to 10 ° C., and the melting of the mouth was evaluated according to the following criteria by 10 panelists.

In addition, the panel conducts a discrimination test for five tastes (sweet, acid, salt, bitter, umami), a taste concentration difference discrimination test, a food taste discrimination test, and a standard odor test, and each of these tests is judged as conforming. 4 males and 6 females in their 20s to 40s were selected.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: It was 2 or less out of 10 who evaluated that it was favorable.

[Seeding of processed fish food at 20 ℃]
In order to confirm the state of the processed fishery food, the rice cooked on the tracing paper was placed in a 1 cm thick sheet, and the processed fishery food prepared in the above was spread on the 0.5 cm thick. This was stored for 1 hour in a thermostatic chamber adjusted to 20 ° C., and then oil oozing into the tracing paper was observed and evaluated according to the following criteria.
Evaluation criteria A : No oozing was seen.
○: Some oozing was seen.
Δ: Seeding was observed.
X: Significant oozing was seen.

[Food texture (smoothness) of processed fishery products]
After the processed fishery food prepared above was stored for 1 day in a thermostatic chamber adjusted to 10 ° C., the smoothness in the mouth was evaluated by the following 10 criteria by 10 panelists.
Evaluation Criteria A : Eight or more out of 10 people evaluated that they were smooth and smooth.
A: 7 to 5 out of 10 people evaluated that they were smooth and smooth.
(Triangle | delta): Four to three persons evaluated that it was smooth without roughness.
X: It was 2 or less of 10 people who evaluated that it was smooth without roughness.

  The above evaluation results are shown in Tables 4 and 5.

Claims (4)

  Containing fats and polyglycerin fatty acid esters that increase the solidification start temperature of palm oil by 1.0 ° C. or more, and the fats and oils contain 55 to 92% by mass of diunsaturated and triunsaturated triglycerides, And the fats and oils composition for fishery processed food whose mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) is 0.2-3.0 among 2 saturated triglycerides.   The said fats and oils are fats and oils composition for fishery processed foods of Claim 1 containing fats and oils whose content of 3 saturated triglycerides is 30 mass% or more.   The plastic fat composition containing the fat and oil composition for fishery processed foods of Claim 1 or 2. A marine processed food containing the oil or fat composition for fishery processed food according to claim 1 or 2 or the plastic fat or oil composition according to claim 3.