JP2017023039A - Oil and fat composition for animal processed foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for animal processed foods capable of providing good luster and coloring by adding the same to fishery processed foods or processed foods such as minced meat and capable of providing good thickness in the case of negitoro-like fishery processed foods.SOLUTION: There is provided an oil and fat composition for animal processed foods having total content of triglyceride to which oleic acid binds at a 2 position and triglyceride to which linoleic acid binds at the 2 position of 73 to 90 mass% based on total amount of oil and fat, content of triglyceride with 46 to 50 total carbon atoms of a constituent fatty acid of 8.5 to 24.0 mass% based on total amount of oil and fat and content of extreme hardened oil of 0 or more and less than 1.0 mass% based on total amount of the oil and fat.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for animal processed foods used for processed foods of meat and fish.

  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 and mixed with fish meat such as lean 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.

  For example, in sushi, the standard for sushi disposal is different for each store from when the sushi is placed on a rotating belt until it is discarded, but it is about 0.5 to 1 hour or when the state changes visually. It has become. From this point of view as well, processed fishery foods flowing on the belt are required to maintain a beautiful pink color by maintaining the amount of crystals of the oil and fat composition for a certain period of time. In addition, depending on the state of the oil / fat composition, when the liquid oil seeps out (drip), the processed fishery product has a strong hue (redness) and a deficiency such as poor gloss.

  In the case of serving as a fishery processed food, a mouth melting feeling that dissolves quickly when put in the mouth and a smooth texture (thickness) are important in order to bring out the taste of the fishery processed food. In addition to the mouth-melting sensation of fish meat in processed fishery products, the oil and fat composition mixed therewith also has a good mouth-melting sensation.

  Also, in minced meat, it is important that the vividness of the color when displayed at a retail store and the gloss be maintained without causing dripping. Depending on the state of the oil / fat composition, if dripping occurs, problems such as the coloration and gloss of the ground meat become worse.

  As such an oil and fat composition, for example, 5 to 50 mass% (based on the oil phase) and extremely hardened transesterified oil and fat obtained by transesterification of an oil and fat composition containing 70% by mass or more of palm fraction soft part oil 1 to 10% by mass (based on the oil phase) of oil and fat, and the solid fat content (SFC) of the oil phase is 5 to 20 at 10 ° C, 1 to 10 at 20 ° C, and the oil phase Has been proposed (Patent Document 1).

  In addition, for example, the transesterified oil and fat obtained by transesterification of the raw material fat and oil containing palm-based fat and oil is contained in an amount of 10% by mass or more based on the total mass of the oil and fat composition for seafood processed food, and contains solid fat at 0 to 10 ° C An oil and fat composition for processed fishery products having a rate (SFC) of 5 to 25% has also been proposed (Patent Document 2).

JP 2013-215171 A International Publication No. 2012/105548

  However, when a green onion-style marine processed food is produced with the oil and fat composition of Patent Documents 1 and 2, there is a problem that gloss and color development are not sufficient, and a satisfactory thickness cannot be obtained. In addition, in the case of the oil and fat composition of Patent Documents 1 and 2, for example, it is considered to be mixed with processed foods such as minced beef, pork, and chicken, and the influence on gloss and color development in this case. Not.

  The present invention has been made in view of the circumstances as described above, and when it is added to processed foods such as processed fishery products and minced meat, good gloss and color can be obtained. Another object of the present invention is to provide an oil and fat composition for animal processed foods that can provide a good thick feeling.

  In order to solve the above-mentioned problems, the oil and fat composition for animal processed foods of the present invention has a total fat and oil content of triglyceride having oleic acid bonded to the 2-position and triglyceride having linoleic acid bonded to the 2-position. It is 73-90 mass% with respect to the whole quantity, and content of the triglyceride whose total carbon number of a constituent fatty acid is 46-50 is 8.5-24.0 mass% with respect to fats and oils, and is extreme. The content of the hardened oil is 0 or more and less than 1.0% by mass with respect to the total amount of fats and oils.

  This fat composition for animal processed foods preferably contains a transesterified fat having an iodine value of 50-60.

  The animal processed food of the present invention is characterized in that the fat composition for animal processed foods is added.

  According to the oil and fat composition for animal processed foods of the present invention, a good gloss and color can be obtained by adding to processed foods such as processed fishery products and minced meat. A good thick feeling can be obtained.

  The processed animal food of the present invention has good luster and color development, and in the case of a processed green processed food with a green onion style, the thickness is also good.

  The oil-and-fat composition for animal processed foods of the present invention (hereinafter simply referred to as “oil-and-fat composition”) is prepared by mincing raw fish meat such as tuna, salmon and bonito, beef, pork and chicken. It can be added to processed foods such as minced meat. Accordingly, the “animal processed food” in the present invention includes these processed meat and fish processed foods (such as minced meat and green onion trout processed fish food).

  And the fats and oils composition of this invention is 73-90 mass% with respect to the fats and oils total content of the triglyceride with which the oleic acid was couple | bonded with 2-position, and the triglyceride with which linoleic acid was combined with 2-position, And the content of the triglyceride whose total carbon number of a constituent fatty acid is 46-50 is 8.5-24.0 mass% with respect to fats and oils, and content of extremely hardened oil is 0 with respect to fats and oils whole amount. Or more and less than 1.0 mass%.

  Hereinafter, the oil and fat composition and animal processed food of the present invention will be described in detail.

(Triglycerides in fats and oils)
Triglyceride 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 the triglyceride represent the positions where the fatty acids are bonded.

  The constituent fatty acids at the 1st and 3rd positions of the “triglyceride having oleic acid bonded at the 2nd position” may be either saturated fatty acids or unsaturated fatty acids. Similarly, the constituent fatty acids at positions 1 and 3 of “triglyceride having linoleic acid bonded at position 2” may be either saturated fatty acids or unsaturated fatty acids. The “triglyceride having oleic acid bonded to the 2-position” and the “triglyceride having linoleic acid bonded to the 2-position” include, for example, a form of monounsaturated triglyceride in which a saturated fatty acid is bonded to the 1-position and the 3-position, It can take the form of a diunsaturated triglyceride in which an unsaturated fatty acid is bonded to either the 1-position or the 3-position, and can be in the form of a tri-unsaturated triglyceride in which an unsaturated fatty acid is also bonded to the 1- or 3-position.

  Although saturated fatty acid is not specifically limited, For example, 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, the said numerical description is carbon number of each fatty acid. When the 1st and 3rd constituent fatty acids are saturated fatty acids, they may be the same saturated fatty acids or different saturated fatty acids.

  The unsaturated fatty acid is not particularly limited. For example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hiragonic acid (16: 3), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1) and the like can be exemplified. In the numerical notation in the parentheses for the unsaturated fatty acid, the left side is the number of carbon atoms of the fatty acid, and the right side is the number of double bonds. When the 1st and 3rd constituent fatty acids are unsaturated fatty acids, they may be the same unsaturated fatty acids or different unsaturated fatty acids.

  In addition, the other triglyceride contained in fats and oils is not specifically limited, The constituent fatty acid (1st place, 2nd place, 3rd place) of a triglyceride may be said saturated fatty acid or unsaturated fatty acid, for example.

  The “triglyceride having oleic acid bonded to the 2-position” and the “triglyceride having linoleic acid bonded to the 2-position” form a strain in the molecular structure, and tend to be an obstacle to the molecular structure when rotating. For this reason, the molecules of each triglyceride in the oil and fat are difficult to approach each other, so that the crystallization is difficult. As a result, the crystallized portion (solid) and the non-crystal portion (liquid) tend to be mixed (solid-liquid separation).

  The processed animal food to which the oil or fat composition of the present invention is added has a triglyceride in which oleic acid is bonded to the 2-position, a triglyceride in which linoleic acid is bonded to the 2-position, and the total carbon number of the constituent fatty acids is 46-50. Due to the balance with the triglyceride, dripping is suppressed, good gloss and color development can be obtained, and in the case of processed fish foods of the leek tro style, a satisfactory thick feeling can be obtained.

  In the oil and fat composition of the present invention, the total content of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 73 to 90% by mass with respect to the total amount of the oil and fat.

  Since the total content of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 73% by mass or more, the fat composition of the present invention inhibits crystallization due to the molecular structure. As a result, the non-crystallized portion increases, and the thickness of the processed green processed foods of the leek toro style is improved. Moreover, since the total content of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 90% by mass or less, the oil and fat composition of the present invention is crystallized by the molecular structure. The amount of the non-crystallized portion due to inhibition of the amount becomes moderate without being too large, and the vividness of the color of the processed animal food and the gloss of the surface over time are maintained.

  In the oil and fat composition for animal processed foods of the present invention, the content of the triglyceride having 46 to 50 total carbon atoms of the constituent fatty acid is 8.5 to 24.0% by mass, preferably 10 0.0 to 24.0% by mass.

  In the oil and fat composition of the present invention, the content of triglycerides having 46 to 50 total carbon atoms in the constituent fatty acids is within this range, so that the processed animal food is vividly colored and maintains the surface gloss over time. Can be obtained.

  That is, in the oil and fat composition of the present invention, the triglyceride in which oleic acid or linoleic acid is bonded to the 2-position is crystallized because the content of triglycerides having 46 to 50 carbon atoms in the constituent fatty acids is within the above range. Combined with the fact that the crystallization part (solid) and the non-crystal part (liquid) are likely to be mixed (solid-liquid separation) and the crystallization action by the triglyceride having 46 to 50 total carbon atoms of the constituent fatty acid, It is possible to obtain a processed fishery product that is thick, has a vivid color, and maintains the surface gloss over time.

  Moreover, the content of fats and oils in the fat and oil composition 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% with respect to the entire oil and fat composition. 0.8% by mass.

  Examples of the fats and oils used in the oil and fat composition of the present invention include palm oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil and the like. Examples include fats and oils, lard, animal fats and oils such as beef tallow and fish oils, milk fats, fractionated oils thereof, hardened oils (partially hardened oils and extremely hardened oils), transesterified oils and fats, and the like. In order to appropriately adjust the total content of triglycerides in which oleic acid is bonded to the 2-position and triglycerides in which linoleic acid is bonded to the 2-position and the content of triglycerides having 46 to 50 total carbon atoms of the constituent fatty acids in the fats and oils, As these fats and oils, 1 type, or 2 or more types can be illustrated, and it is preferable to use 2 or more types in combination.

  The fat contained in the fat composition of the present invention has an extremely hardened oil content of 0 or more and less than 1.0% by mass with respect to the total amount of the fat. That is, the oil and fat composition of the present invention may not contain extremely hardened oil (content 0), and may be contained in a proportion of less than 1.0 mass% with respect to the total amount of oil and fat. In addition, extremely hardened oil means fats and oils in which almost all unsaturated fatty acids in fats and oils are converted to saturated fatty acids by hydrogenation, and has a melting point of 50 ° C. or higher and an iodine value of 0 to 3. preferable.

  When the content of the extremely hardened oil is within this range, the processed animal food to which the oil and fat composition of the present invention has been added has suppressed dripping, good gloss and color development, In the case of processed fishery products, a satisfactory and thick feeling can be obtained.

  Furthermore, the oil and fat composition of the present invention preferably contains transesterified oil and liquid oil, and the transesterified oil and fat preferably has an iodine value of 50 to 60. Examples of the fats and oils used as the raw material for the transesterified fats and oils include palm oils such as palm oil, palm fractionated soft oil, palm fractionated hard oil, palm fractionated middle melting point oil, or fats and oils obtained by subjecting these fats and oils to hydrogenation reaction. be able to. In addition, these oils and fats can be appropriately combined to adjust the iodine value and used in the oil and fat composition. Among them, palm oil and palm fractionated soft oil are preferable as the oil and fat to be used, and the addition amount of the transesterified oil and fat contained in the oil and fat composition is preferably 3 to 50% by mass.

  As the liquid oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil and other vegetable oils and fats, those having an iodine value of 100 to 150 are preferable, As addition amount, 45-80 mass% is preferable with respect to fats and oils whole quantity. As a result, the processed animal foods to which the oil and fat composition of the present invention has been added have better gloss and color development, and in the case of processed green processed foods of green onion trout, a more satisfying and thick feeling can be obtained. it can.

  In the transesterification reaction, a chemical catalyst or an enzyme catalyst can be used as the transesterification catalyst. Sodium methylate or sodium hydroxide is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of Aspergillus genus, Alkaligenes genus and the like, and those fixed on a carrier such as ion exchange resin, diatomaceous earth, ceramic, etc. may be used, or may be used in the form of powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity.

  When using a chemical catalyst for the transesterification reaction, add 0.05 to 0.15% by mass of the oil lipid amount, heat to 80 to 120 ° C. under reduced pressure, and stir for 0.5 to 1.0 hour. Thus, the transesterification reaction is completed in an equilibrium state, and transesterified fats and oils can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  To the oil and fat composition of the present invention, known food additives such as emulsifiers, antioxidants, colorants, flavors, seasonings, acidulants, sweeteners, and salt are added to the extent that the effects of the present invention are not impaired. be able to.

  Examples of emulsifiers include glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy And ethylene sorbitan fatty acid esters.

  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, astaxanthin 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.

  In the oil and fat composition of the present invention, (A) the total content of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 73 to 90% by mass with respect to the total amount of the oil and fat. (B) Content of the triglyceride whose total carbon number of a constituent fatty acid is 46-50 is 8.5-24.0 mass% with respect to fats and oils whole quantity. Moreover, as for the fat composition of this invention, content of (C) extremely hardened oil is 0 or more and less than 1.0 mass% with respect to fats and oils whole quantity.

  Since the oil and fat composition of the present invention is a composition satisfying the above (A), (B), and (C), the gloss and color of the animal processed food are improved when added to the animal processed food. In addition, when the processed animal food is processed green onion-style marine processed food, a good thick feeling can be obtained by adding it to fish meat.

(Method for producing oil and fat composition)
The oil and fat composition of the present invention is prepared by, for example, dissolving one or more of the above-described oils and fats as raw materials under heating, and other components such as food additives as necessary in the dissolved oil and fats. And then uniformly dispersed by a known method and dissolved.

  The oil / fat composition of the present invention that is in a dissolved state under heating in the production process is obtained as a plastic oil / fat composition that is a shortening or water-in-oil type oil / fat composition by kneading while quenching with a quenching kneader. be able to.

  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.

(Animal processed food)
The processed animal food of the present invention is obtained by adding the oil and fat composition of the present invention to processed foods such as minced beef, pork, chicken, etc., and processed foods obtained by pulverizing fish and other marine products. Can be manufactured.

  For example, by pulverizing the red meat of the fish meat into a minced shape, and uniformly mixing the oil and fat composition of the present invention with this, the red meat can have a fat-like flavor and a thick feeling, and the appearance is bright and good. Color and gloss can be imparted.

  Moreover, what added the fats and oils composition of this invention to ground meat, such as beef, pork, and chicken, can obtain favorable coloring and gloss, and can stimulate consumers' willingness to purchase. In addition, hamburgers and meat dumplings that are kneaded, molded, cooked and cooked with such ground meat have a good mouthfeel even when cooled, and a good texture is realized.

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

  The animal processed food may be blended with other components such as antioxidants, colorants, flavors, seasonings, acidulants, sweeteners, salt, pH adjusters, etc., as long as the effects of the present invention are not impaired. Good.

  The processed animal food of the present invention may be used as it is in the case of, for example, a processed green onion-roasted seafood, but it is suitable as a sushi seed such as Gunkan maki or hand-rolled sushi, a rice ball or a sushi roll Can be used for

  The oil and fat composition and animal processed food of the present invention are not limited to the above embodiment.

  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.

(1) Preparation of oil / fat composition (transesterified oil / fat 1)
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 1. When the iodine value of the transesterified fat / oil 1 was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society), the iodine value Was 56.
(Transesterified oil 2)
Sodium methylate was added to palm oil as a catalyst, and a transesterification reaction was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil and fat 2. When the iodine value was measured in the same manner as in the transesterified fat 1, the iodine value was 53.
(Oil composition)
Each raw material oil and fat is mixed in the tank at the blending ratio shown in Tables 1 and 2, and after stirring at a propeller stirrer, the temperature is adjusted to 75 ° C., and then the mixture is uniformly dispersed and dissolved with a perfector. And the oil-fat composition for animal processed foods was produced (Examples 1-8, Comparative Examples 1-5).

(2) Measuring method Content of triglyceride in which oleic acid is bonded to the 2-position in the oil and fat compositions of Examples 1 to 8 and Comparative Examples 1 to 5 and triglyceride in which the oleic acid is bonded to the 2-position and the 2-position The content of triglyceride to which linoleic acid is bound is determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method) ”and“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

  The content of triglycerides having 46 to 50 carbon atoms in the constituent fatty acids is determined according to “2.4.6.1-2013 Tri” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society)). Acylglycerol composition (gas chromatographic method) ”).

(3) Production of fishery processed foods 900 g of tuna red meat adjusted to 10 ° C. was put into a food processor and crushed into minced shapes. Furthermore, 100 g of the oil and fat compositions of Examples 1 to 8 and Comparative Examples 1 to 5 prepared above were added to a food processor and mixed until evenly dispersed to obtain a processed fish food.

(3-1) Evaluation (feeling thick)
After the processed fishery food was stored in a thermostatic chamber adjusted to 10 ° C. for one day, the feeling of thickening in 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 olfactory test, and each of these tests is judged to be suitable. 4 males and 6 females in their 20s to 40s were selected.
Evaluation Criteria ◎: Eight or more out of 10 evaluated as smooth and thick ○: Seven to five out of 10 evaluated as smooth and thick △: Four to three out of 10 were smooth and thick No: No more than 2 out of 10 people evaluated it as smooth and thick

(Vivid color)
After the processed fishery food was stored for 1 day in a thermostatic chamber adjusted to 10 ° C., the vividness of color development was evaluated according to the following criteria.
Evaluation Criteria ◎: Oil and fat are evenly mixed, showing a very bright pink color ○: Oil and fat are uniformly mixed, showing a bright pink color △: Oil and fat are slightly uneven, reddish ×: Oils and fats are uneven and reddish

(Gloss of surface over time)
In order to confirm the state of eating of the processed fishery food, the rice was spread on a 1cm thick sheet on the tracing paper, and the processed fishery food was spread on the 0.5cm thick sheet. After storing this for 1 hour in a thermostatic chamber adjusted to 20 ° C., the gloss of the surface was observed and evaluated according to the following criteria.
Evaluation criteria ◎: There is gloss without dripping ○: Some dripping is observed, but there is gloss △: There is dripping and irregularities are seen on the surface ×: Liquid dripping occurs vigorously on the surface Unevenness is seen

(4) Production of minced beef Mixing 850 g of beef red meat that was conditioned to 10 ° C. and finely cut, and 150 g of the fat composition of Examples 1 to 8 and Comparative Examples 1 to 5 prepared above, and put in a mincer Got ground beef.

(4-1) Evaluation (color vividness)
After storing the ground beef in a thermostatic chamber adjusted to 10 ° C. for one day, the vividness of color development was evaluated according to the following criteria.
Evaluation Criteria ◎: Fats and oils are uniformly dispersed in red meat and show extremely vivid red and white color ○: Oils and fats are uniformly dispersed in red meat and show vivid red and white color △: In red meat The fats and oils are slightly non-uniformly distributed and reddish. ×: The fats and oils in the red meat are unevenly distributed and reddish.

(Gloss of surface over time)
In order to confirm the condition of the ground beef surface, the ground meat is laid on a tracing paper in a 1 cm thick sheet, stored for 3 hours in a thermostatic chamber adjusted to 10 ° C., and then the surface gloss is observed. Evaluation based on the criteria.
Evaluation criteria ◎: There is gloss without dripping ○: Some dripping is observed, but there is gloss △: There is dripping and irregularities are seen on the surface ×: Liquid dripping occurs vigorously on the surface Unevenness is seen

(5) Results The results are shown in Tables 1 and 2. In Tables 1 and 2, “the total content of triglyceride having oleic acid bonded to the 2-position and triglyceride having linoleic acid bonded to the 2-position” is “the amount of oleic acid / linoleic acid in the 2-position (% by mass)” And “content of triglycerides having 46 to 50 total carbon atoms of constituent fatty acids” is described as “amount (mass%) of total carbon number (C46-C50)”.

  As shown in Table 1, the fats and oil compositions of Examples 1 to 8 had (A) a total content of triglyceride having oleic acid bonded to the 2-position and triglyceride having linoleic acid bonded to the 2-position. It is 73-90 mass% with respect to the whole quantity, (B) Content of the triglyceride whose total carbon number of a constituent fatty acid is 46-50 is 8.5-24.0 mass% with respect to fats and oils, (C ) The content of extremely hardened oil is 0 or more and less than 1.0% by mass with respect to the total amount of fats and oils.

  The fat and oil compositions of Examples 1 to 8 satisfy all the above conditions (A), (B), and (C), so that the processed fish food has a good thickness, color and gloss, and the color of minced beef It was confirmed that the gloss was also good.

  On the other hand, as shown in Table 2, the oil and fat composition of Comparative Example 1 had a total content of (A) triglyceride having oleic acid bonded to the 2-position and triglyceride having linoleic acid bonded to the 2-position. 0.9% by mass, and the processed fish food had a thick feeling, coloration, luster and ground beef coloration, luster.

  In the oil and fat composition of Comparative Example 2, (B) the content of triglycerides having 46 to 50 total carbon atoms in the constituent fatty acids is 7.0% by mass with respect to the total amount of oil and fat, and the coloration, luster and beef of marine processed foods The coloring and gloss of the minced meat were insufficient.

  The oil and fat composition of Comparative Example 3 has a total content of (A) triglyceride with oleic acid bonded at the 2-position and triglyceride with linoleic acid bonded at the 2-position, which is 91.1% by mass. The thickness, color and gloss of the meat and the color and gloss of the ground beef were insufficient.

  In the oil and fat composition of Comparative Example 4, (B) the content of triglycerides having 46 to 50 total carbon atoms in the constituent fatty acid is 24.9% by mass with respect to the total amount of oil and fat, The gloss and the color and gloss of ground beef were insufficient.

The fat and oil composition of Comparative Example 5 has a (C) extremely hardened oil content of 3% by mass with respect to the total fat and oil, and the processed fish food has a thick feeling, color and luster, and ground beef color and luster are insufficient. Met.

Claims (3)

  The total content of the triglyceride having oleic acid bonded to the 2-position and the triglyceride having linoleic acid bonded to the 2-position is 73 to 90% by mass with respect to the total fat and oil, and the total number of carbon atoms of the constituent fatty acids is 46. The content of -50 triglycerides is 8.5 to 24.0% by mass with respect to the total amount of fats and oils, and the content of extremely hardened oil is 0 or more and less than 1.0% by mass with respect to the total amount of fats and oils. An oil / fat composition for processed animal food characterized by the above.   The fat composition for animal processed foods according to claim 1, comprising transesterified fats and oils having an iodine value of 50 to 60.   An animal processed food comprising the oil or fat composition for animal processed food according to claim 1 or 2 added thereto.