JP2018113991A - Oil and fat composition for instant cooking food and instant cooking food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for instant cooking food capable of providing an instant cooking food having simple taste while maintaining snap property at ordinary temperature (15 to 25°C) and animal oil and fat-specific full body, and the instant cooking food using the same.SOLUTION: An oil and fat composition contains a transesterification oil and fat obtained by transesterification of an oil and fat blended article consisting of 5 to 30 mass% of animal oil and fat, which is at least one kind selected from oil and fat derived from palm oil, 41 to 95 mass% of animal oil and fat extreme hardened oil, which is an extreme hardened oil from at least one kind selected from tallow and lard as a raw material and at least one kind of animal oil and fat selected from optionally blended tallow and lard, in which percentage of 3 saturated triglyceride is 35 mass% or more based on mass of whole oil and fat and mass ratio between 2 saturated triglyceride and 3 saturated triglyceride (2 saturated triglyceride/3 saturated triglyceride) is 1.3 or less.SELECTED DRAWING: None

Description

  The present invention relates to an oil / fat composition for instant cooked food used as an edible oil / fat as a raw material of instant cooked food such as solid roux and an instant cooked food using the same.

  Instant cooked foods are manufactured by blending wheat flour, edible fats and oils, seasonings, and the like, mixing and heating them, pouring them into a mold such as a molded container, and cooling and solidifying them. This instant cooked food is dissolved in hot water and served as curry, stew, etc., and because of its simplicity and deliciousness, it is widely used in homes, canteens, lunches and the like.

  Conventionally, animal oils such as beef tallow and lard and processed oils and fats thereof have been mainly used as edible oils and fats for instant cooked foods such as solid roux. For example, Patent Documents 1 and 2 propose a transesterified oil / fat blended with an oil / fat and an animal / fat extremely hardened oil, and an oil / fat composition in which an animal fat / oil is mixed.

  Traditional instant cooked foods such as curry roux, hayasil and white roux have been favored with rich richness of animal fats such as beef tallow and lard, but in recent years instant cooked foods with a sense of assassination despite being rich are preferred It is becoming. However, the techniques described in Patent Documents 1 and 2 are rich in animal oil and fat and lack a sense of assassination.

  Furthermore, instant cooked foods using these edible oils and fats are required to have good snapping properties at room temperature. The snapping property is the ease of folding and splitting of instant cooked foods by hand, and if the snapping property is good, the cooking operation can be made simple and suitable.

  Moreover, as the oil and fat composition for instant cooked foods, partially hydrogenated oils and their mixed oils and fats that have been partially hydrogenated to animal oils and fats such as beef tallow and lard have been used. However, 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 increasing consumer health awareness.

  On the other hand, it has also been proposed to use vegetable oils and fats as oil and fat compositions used for instant cooked foods. Patent Document 3 includes 30-90 parts by mass of oil derived from palm oil as vegetable oil, 9-69 parts by weight of beef tallow or lard as animal oil, 1-30 parts by mass of beef tallow or lard extremely hardened oil as animal fat. A transesterified oil / fat of an oil / fat blend containing the above has been proposed.

  In Patent Document 4, 50 to 80 parts by mass of a mixture of 10 to 40% by mass of lauric oil and fat as a vegetable oil and 60 to 90% by mass of oil and fat derived from palm oil, an extremely hardened oil of beef tallow or lard as an animal fat or extremely hardened oil 20 A transesterified oil / fat of an oil / fat blend containing ˜50 parts by mass has been proposed.

JP 2006-197884 A JP 2006-325509 A JP 2006-288231 A JP 2006-288233 A

  However, the technique described in Patent Document 3 has a small amount of extremely hardened oil and lacks snapping property, and the technique described in Patent Document 4 has a small amount of animal fat and oil and is inferior in body. As described above, the conventional technology has not been able to obtain the snapping property and the fullness and the feeling of assari peculiar to animal fats and oils.

  The present invention has been made in view of the circumstances as described above, and to obtain instant cooked foods with a sense of assassination while maintaining snapping properties at room temperature (15 to 25 ° C.) and richness of animal fats and oils. It is an object to provide an oil and fat composition for instant cooked food and an instant cooked food using the same.

  In order to solve the above-mentioned problem, the oil and fat composition for instant cooking food of the present invention is obtained by transesterifying an oil and fat composition containing 5 to 30% by weight of vegetable oil and fat and 41 to 95% by weight of extremely hardened animal oil and fat. Trisaturated oil containing the transesterified oil and fat, 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U), and 3 saturated fatty acids (S) as constituent fatty acids The total ratio with triglyceride is 80 mass% or more with respect to the mass of the whole fats and oils.

  This oil and fat composition for instant cooked foods is a transesterified oil-and-fat composition containing 5 to 30% by weight of vegetable oil and fat, 41 to 95% by weight of extremely hardened animal oil and fat, and 54% by weight or less of animal fat. Is preferably obtained.

  The instant cooked food of the present invention contains the oil / fat composition for instant cooked food.

  ADVANTAGE OF THE INVENTION According to this invention, the instant cooking food with a feeling of an assembly can be obtained, maintaining the snap property in normal temperature, and the richness peculiar to animal fats and oils. And since the ratio of animal fat / oil extremely hardened oil is high and also uses vegetable oil / fat, low trans-oxidation is possible while maintaining the richness of animal fat / fat.

  The present invention is described in detail below.

  The oil / fat composition for instant cooked food of the present invention is an oil / fat composition that undergoes a transesterification reaction by blending a vegetable oil / fat into a composition mainly comprising animal / fat with a high ratio of animal / fat extremely hardened oil. While having a unique richness and snapping property at room temperature, it has a sense of assembly and enables low transoxidation.

  In the oil / fat composition for instant cooked food of the present invention, the content of the vegetable oil / fat in the oil / fat blend for performing the transesterification reaction is 5-30% by mass, preferably 10-25% by mass. By containing vegetable fats and oils in this range, a sense of crispness appears while maintaining the richness of animal fats and oils. When the vegetable oil content is 5% by mass or more, a feeling of assassination is obtained, and when the vegetable oil content is 30% by mass or less, the richness unique to animal fats can be maintained.

  The vegetable oil is preferably at least one selected from oils derived from palm oil. Examples of the fats and oils derived from palm oil include palm oil, palm fractionated oil, and these hardened oils. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. As the hardened oil, a partially hardened oil, a low temperature hardened oil, or a fully hydrogenated extremely hardened oil can be used. However, using an extremely hardened oil can reduce the amount of trans acid.

  In the oil / fat composition for instant cooked food of the present invention, the content of the animal oil / fat extremely hardened oil in the oil / fat blend for performing the transesterification reaction is 41 to 95% by mass, preferably 45 to 80% by mass. By containing animal oil / extremely hardened oil in this range, it is possible to provide instantly cooked foods that can provide richness due to animal oil / fat and have good snapping properties at room temperature.

  Animal fats and oils that are raw materials for animal fats and extremely hardened oils include beef tallow and lard, and these may be used alone or in combination of two or more. Among these, beef tallow and lard are preferable in that they have a rich flavor and strong body.

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

  As animal fats and oils extremely hardened oil, those hardened to an iodine value of 3 or less using animal fats such as beef tallow and lard as raw materials are used. The extremely hardened oil can be obtained by hydrogenating the animal fats such as beef tallow and lard using a catalyst such as a nickel catalyst by a conventional method.

  The oil / fat composition for instant cooked foods of the present invention can be blended with the oil / fat composition of the transesterification oil / fat in addition to the above-mentioned vegetable oil / fat and animal oil / extremely hardened oil. The content of the animal fat is 54% by mass or less, more preferably 5 to 50% by mass with respect to the total amount of the oil / fat blend. By containing the animal fat in this range and using it together with the animal fat / extremely hardened oil, the richness of the animal fat / oil can be imparted while maintaining the snapping property of the animal fat / extremely hardened oil.

  Here, as the animal fat, those exemplified above can be used.

  The transesterified oil / fat contained in the oil / fat composition for instant cooked food of the present invention can be obtained by carrying out a transesterification reaction of the above oil / fat composition. In the transesterification reaction, a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction is completed, two saturated fatty acids (S) and two unsaturated fatty acids (U) are included as constituent fatty acids. Among the triglycerides, the mass ratio (SUS / SSU) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) in the transesterified oil and fat is 0.45 to 0.55.

  When using a chemical catalyst for transesterification, the catalyst is added by adding 0.05 to 0.15% by mass of the amount of oil lipid, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The exchange 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. The completion of the transesterification reaction can be confirmed by gas chromatography. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The oil and fat composition for instant cooked foods of the present invention has 2 saturated triglycerides containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as constituent fatty acids, and 3 saturated fatty acids (S) as constituent fatty acids. The total ratio with the 3 saturated triglyceride to contain is 80 mass% or more with respect to the mass of the whole fats and oils, Preferably it is 80-95 mass%. Within this range, it is possible to obtain instant cooked foods that have a sense of crispness while maintaining the snapping property at room temperature and the richness of animal fats and oils.

  In the oil / fat composition for instant cooked food of the present invention, the ratio of trisaturated triglycerides is preferably 35% by mass or more, and more preferably 35-80% by mass with respect to the mass of the whole oil / fat. Moreover, the mass ratio (2 saturated triglycerides / 3 saturated triglycerides) of 2 saturated triglycerides and 3 saturated triglycerides is preferably 1.3 or less, more preferably 0.4 to 1.3.

  The oil / fat composition for instant cooked food of the present invention can use the transesterified oil / fat of the oil / fat blend containing the vegetable oil / fat and the oil / fat extremely hardened oil described above as an essential component. As long as the effect is not impaired, other fats and oils such as animal fats and vegetable fats and oils may be contained together with the transesterified fats and oils. Here, as animal fats and oils and vegetable fats and oils, those exemplified above as fat and oil blends of transesterified fats and oils can be used. Such other fats and oils content is 5-45 mass% with respect to the whole quantity of the oil-fat composition for instant cooking foods, for example.

  In addition, an emulsifier, an antioxidant, a colorant, a flavor and the like can be blended within a range that does not impair the effects of the present invention.

  Trans fatty acids are said to increase the risk of arteriosclerosis, and taking into account the concern for health effects, the oil composition for instant cooking food 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%.

  Examples of the instant cooked food using the oil and fat composition for instant cooked food of the present invention include solid roux used for processed foods such as sauces and stews.

  According to a conventional method, the oil and fat composition for instant cooked food of the present invention is blended with wheat flour and other ingredients as necessary, mixed and heated, poured into a mold, and cooled and solidified to prepare an instant cooked food. Can be manufactured.

  For example, in the case of curry roux, the oil and fat composition for instant cooked food of the present invention is heated and dissolved, flour is added to prepare a mixture, and the mixture is heated and roasted while stirring to prepare roux, It can be manufactured by adding spices such as curry powder and other auxiliary materials such as seasonings as necessary, mixing, then pouring it into a mold, cooling it by air cooling etc. and solidifying it it can.

  Although the compounding quantity of the oil-fat composition for instant cooked foods of this invention in instant cooked foods, such as solid roux, is not specifically limited, For example, it is 25-70 mass%, and the compounding quantity of flour is not specifically limited, For example, 25 -70 mass%.

  For instant cooked foods such as solid roux, as ingredients other than the oil-fat composition for instant cooked foods and flour of the present invention, components that are usually blended in instant cooked foods can be used as appropriate. Specifically, spices (curry powder, etc.), salt, sugar, emulsifier, saccharide, seasoning, starch, thickening stabilizer, dairy product, sweetener, acidulant, colorant, antioxidant, protein, pH adjustment Agents, fruits, fruit juices, honey, flavors, water and the like.

  The instant cooked food using the oil / fat composition for instant cooked food of the present invention can be instantly produced by dissolving it by heating or the like, and specific examples thereof include curry sauce, white sauce, demiglace sauce And sauces such as Hayashi sauce and stews such as beef stew and cream stew.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each component in Table 1 and Table 2 shows a mass part. (1) Measuring method The total ratio of 2 saturated triglycerides and 3 saturated triglycerides in the oil and fat composition, the content of 3 saturated triglycerides, and the mass ratio of 2 saturated triglycerides and 3 saturated triglycerides are determined by gas chromatography (standard oil analysis test method). (Japan Oil Chemical Society) "2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)" and "temporary 7-2003 2-position fatty acid composition"), each fatty acid amount And obtained by calculation.

  The mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). -1996 fatty acid composition (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis method (Japan Oil Chemists' Society)).

The iodine value of each fat / oil was measured by “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemists' Society).
(2) Preparation of fat and oil composition After blending each fat and oil at the blending ratios shown in Tables 1 and 2, the mixture was heated to 110 ° C and sufficiently dehydrated, and then sodium methylate was added as a chemical catalyst. Of 0.08% by mass, and the ester exchange reaction was carried out with stirring at 100 ° C. for 0.5 hours under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain an oil / fat composition as a transesterified oil / fat.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Preparation of curry roux)
A curry roux was prepared with the composition shown in Table 3.
<Combination of curry roux>

<Preparation of Carreau>
[1] The oil and fat compositions of Examples and Comparative Examples were weighed into a heating kettle equipped with stirring blades and dissolved by heating at 80 ° C.
[2] The flour was put into the heating kettle of [1] and fried until it became smooth at 80 to 120 ° C. with stirring to prepare roux.
[3] Curry powder was added to the obtained roux and fried until smooth to produce curry roux.
[4] The temperature was adjusted to 80 ° C., and 80 g was transferred to a plastic petri dish (90φ × 20 mm) in a molten state, and cooled for 20 minutes in a thermostatic chamber adjusted to 0 ° C. The obtained solid curry roux was transferred to a thermostat adjusted to 25 ° C. and stored for 4 weeks.

  The following evaluation was performed for the above-mentioned Carreau.

[Snap]
Solid curry roux stored for 4 weeks in a thermostat adjusted to 25 ° C. after preparation of curry roux was taken out of the petri dish and evaluated for snap properties (ease of folding when folded by hand) according to the following criteria.
Evaluation criteria A : It has an exhilarating snap property and is extremely good.
○: Good.
Δ: Slightly defective
X: It is too hard or sticky and is bad.

(Preparation of curry sauce)
Curry sauce was prepared by adding 10 parts by weight of salt, 10 parts by weight of sugar and 800 parts by weight of water to 100 parts by weight of the prepared curry roux and simmering for 10 minutes while stirring.

  Thereafter, the feel of curry sauce at a temperature of 45 ° C. and the richness of the curry sauce were evaluated by the 10 panelists according to the following criteria.

[Assassination]
Evaluation Criteria A : Eight or more out of 10 panelists evaluated that there was a feeling of crispness.
○: 7 to 5 out of 10 panelists evaluated that there was a feeling of assembly.
Δ: 4 to 3 of 10 panelists evaluated that there was a feeling of assembly.
X: Two or less of the 10 panelists evaluated that there was a feeling of assembly.

[Body]
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that there was richness.
A: 7 to 5 out of 10 panelists evaluated that there was richness.
Δ: 4 to 3 out of 10 panelists evaluated that there was richness.
X: Two or less of 10 panelists evaluated that there was a richness.

  The results of the above evaluation are shown in Tables 4 and 5. The analytical values of the oil and fat composition are also shown in Tables 4 and 5.

Claims (3)

5 to 30% by mass of vegetable oils and fats that are at least one selected from palm oil-derived oils and fats, 41 to 95% by mass of animal and oils that are extremely hardened oils based on at least one selected from beef tallow and lard, And transesterified fats and oils obtained by transesterification of an oil and fat composition comprising at least one animal fat and oil selected from beef tallow and lard optionally blended,
Instant cooked food in which the ratio of 3 saturated triglycerides is 35% by mass or more based on the total mass of the oil and fat, and the mass ratio of 2 saturated triglycerides to 3 saturated triglycerides (2 saturated triglycerides / 3 saturated triglycerides) is 1.3 or less Oil and fat composition.   The transesterified oil / fat is obtained by transesterifying an oil / fat mixture containing 5 to 30% by mass of vegetable oil / fat, 41 to 95% by mass of animal oil / fat extremely hardened oil, and 54% by mass or less of animal / fat / fat. Oil composition for instant cooking food.   The instant cooked food containing the oil-fat composition for instant cooked foods of Claim 1 or 2.