JP2018201505A - Oil and fat composition for solid cheese-like food - Google Patents

Abstract

To provide an oil and fat composition for solid cheese-like food excellent in film detachability, oil off inhibition at ordinary temperature, oil off inhibition during heating, and texture after heating and cooling.SOLUTION: An oil and fat composition for manufacturing a solid cheese-like food product by blending to a raw material cheese, contains a laurin-based oil and fat having the melting point of 30°C or higher (A) and at least one kind of oil and fat (B) selected from (B-1) a laurin-based oil and fat having the melting point of less than 30°C, (B-2) a liquid oil and fat, (B-3) a palm-based oil and fat, and (B-4) a transesterification oil and fat using one or more kind of (B-1) to (B-3) as a raw material oil and fat, the transesterification oil and fat (B-4) has the melting point of less than 30°C or lauric acid amount of less than 30%.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for solid cheese-like food.

Cheese is classified into “natural cheese” and “process cheese” under fair competition rules. "Natural cheese" is defined as a product obtained by removing a part of whey from curd (curd) obtained by coagulating milk or the like, a product obtained by ripening it, or the like. “Process cheese” is defined as natural cheese crushed, heated and melted and emulsified.
From the viewpoint of cost reduction and the like, it has been proposed to produce foods (cheese-like foods) similar to cheese by reducing the amount of cheese used as a milk fat source or using no cheese at all. ing.
Examples of the cheese-like food include solid products (for example, shred cheese, dice cheese, sliced cheese) and paste products (for example, cream cheese, cheese fondue, cheese sauce, cheese filling, and cheese spread).
Solid cheese-like food is often topped on bread dough, pizza dough, puff pastry, bread, etc., and heated and melted. Moreover, since it may be eaten after cooling after heating and melting, it is desirable for a solid cheese-like food to maintain a soft texture even after heating and cooling.
For example, International Publication No. 2013/147280 (Patent Document 1) contains acid-treated starch and fats and oils whose SFC (solid fat content) is 45% or more at 10 ° C and 20% or more at 20 ° C. Describes cheese-like foods that are 10% by weight or less. Specifically, a palm oil middle melting point fraction, refined palm oil, and transesterified oil and fat of palm oil and palm kernel oil are used as the oil. Although these oils and fats can maintain a relatively soft texture even after heating and cooling, there is a problem in that oil-off (separation of fats) cannot be sufficiently suppressed during heating and at room temperature. . Moreover, although solid cheese-like food is often packaged with a film, there is a problem that the amount of adhesion to the film cannot be sufficiently reduced with the above fats and oils.

International Publication No. 2013/147280

  Accordingly, an object of the present invention is to provide an oil and fat composition for solid cheese-like foods that is excellent in film peelability, oil-off suppression at room temperature, oil-off suppression during heating, and texture after heating and cooling. .

  As a result of intensive studies to achieve the above-mentioned problems, the inventors of the present invention have, as fats and oils blended in the raw material cheese, lauric fats and oils (A) having a melting point of 30 ° C. or higher and lauric fats and oils having a melting point of less than 30 ° C. ( B-1), liquid oil (B-2), palm oil (B-3), transesterified oil (B-4) using one or more of these as raw oil (B) -4) combines with at least one oil (B) selected from a melting point of less than 30 ° C. or an amount of lauric acid of less than 30%), whereby film releasability and oil-off at room temperature The present invention was completed by finding that a solid cheese-like food excellent in any of suppression, suppression of oil-off during heating, and texture after heating and cooling can be obtained.

That is, this invention includes the following aspects.
(1) Oil composition for blending raw material cheese to produce a solid cheese-like food, lauric fat (A) having a melting point of 30 ° C. or higher, and lauric fat (B) having a melting point of less than 30 ° C. -1), liquid oil (B-2), palm oil (B-3), transesterified oil (B-) using one or more of (B-1) to (B-3) as raw oil 4) wherein the transesterified fat / oil (B-4) contains at least one type of fat / oil (B) selected from a melting point of less than 30 ° C. or an amount of lauric acid of less than 30%, Oil composition.
(2) The oil and fat composition according to (1), wherein the crystallization start temperature is 15 ° C. or higher, and the peak area in the differential scanning calorimetry curve is 300 mJ or higher.
(3) The oil and fat composition according to (1) or (2), wherein the SFC (solid fat content) at 30 ° C. is less than 20%.
(4) The oil / fat composition according to any one of (1) to (3), wherein the mass ratio (A / B) of the oil / fat (A) to the oil / fat (B) is 20/80 to 80/20. .
(5) The fat / oil according to any one of (1) to (4), wherein the fat / oil (B) contains at least one selected from lauric fat / oil (B-1) and liquid fat / oil (B-2). Composition.
(6) The fat / oil (B) contains at least one transesterified fat / oil (B-4), and the transesterified fat / oil (B-4) is selected from palm kernel oil, coconut oil, and palm kernel olein, In addition, the oil / fat composition according to (5), which is a random transesterified oil / fat using a mixed oil of at least one kind of oil / fat selected from liquid oil / fat and palm oil / fat as a raw oil / fat.
(7) Solid cheese-like food containing raw material cheese and the oil and fat composition according to any one of (1) to (6).
In addition, in this specification, "cheese-like food" is a concept including all foods similar to cheese obtained by blending fats and oils with raw material cheese (natural cheese, process cheese, etc.).

  By blending the oil and fat composition of the present invention with raw material cheese, for example, a solid cheese-like food excellent in film peelability, oil-off suppression at room temperature, oil-off suppression during heating, and texture after heating and cooling ( Shred cheese, dice cheese, sliced cheese, etc.) can be provided.

  An oil and fat composition for blending with the raw material cheese of the present invention to produce a solid cheese-like food (hereinafter, sometimes referred to as “solid cheese-like food and fat composition”) is a laurin having a melting point of 30 ° C. or higher. Oils and fats (A), lauric oils and fats (B-1), liquid oils and fats (B-2), palm oils and fats (B-3), and (B-1) to (B-3) having a melting point of less than 30 ° C. Transesterified fats and oils (B-4) (however, the transesterified fats and oils (B-4) have a melting point of less than 30 ° C or a lauric acid content of less than 30%.) And at least one kind of fat (B) selected from the above.

The lauric fat / oil (A) is not particularly limited as long as it contains 30% by mass or more of lauric acid as a constituent fatty acid and has a melting point of 30 ° C. or higher. For example, palm kernel extremely hardened oil (melting point: 38 to 42) ° C.), palm extremely hardened oil (melting point: 30 to 34 ° C.), palm kernel stearin (or palm kernel fractionation high melting point, melting point: 30 to 34 ° C.), transesterified fats and oils using one or more of these as raw oils and fats ( Selective transesterified fats and oils, random transesterified fats and oils) and the like. In addition, the fractionation method for obtaining fractionated oils, such as palm kernel stearin, can be performed using a well-known method in the said technical field. Examples of the fractionation method include a solvent fractionation method, a wintering method, an emulsification fractionation method, and a natural fractionation method, and are not particularly limited. The separation method in the case of using fractionated oil as the oil (B) described later is also the same. The transesterified fat and oil as the lauric fat and oil (A) means a fat and oil having a melting point of 30 ° C. or higher and containing 30% by mass or more of lauric acid.
These lauric fats and oils may be used alone or in combination of two or more. Among these lauric fats and oils, palm kernel extremely hardened oil is preferable from the viewpoint of film peelability.

  The melting point of the lauric fat (A) can be selected from a range of 30 ° C. or higher, for example, 31 ° C. or higher, preferably 32 ° C. or higher (eg, 33-50 ° C.), more preferably 34 ° C. or higher (eg, 35-35 ° C.). 45 ° C.). The melting point is measured based on the method described in “Establishment of the Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.2-90 Melting Point (Increased Melting Point)” as described in the Examples below. be able to.

  The crystallization start temperature of the lauric fat (A) is not particularly limited, and can be selected from a range of 10 ° C. or higher, for example, and is 15 ° C. or higher (for example, 20 to 40 ° C.) from the viewpoint of film peelability. Preferably, it is 20 ° C. or higher (for example, 25 to 35 ° C.). The crystallization start temperature can be measured using a differential scanning calorimeter (DSC) as described in the examples described later.

  The content of the lauric fat / oil (A) is, for example, 10 to 80% by mass (for example, based on the total mass of the solid cheese-like food / fat composition (or the total mass of vegetable oil / fat in the fat / fat composition)). 15 to 75% by mass), preferably 20 to 70% by mass (for example, 30 to 60% by mass), and more preferably 35 to 55% by mass (for example, 40 to 50% by mass). If the content of lauric fat (A) is too small, film peelability and oil-off suppression at normal temperature tend to decrease. If the content of lauric fat (A) is too large, the food after heating and cooling The feeling tends to decrease.

  The lauric fat (B-1) is not particularly limited as long as it is a fat containing 30% by mass or more of lauric acid as a constituent fatty acid and having a melting point of less than 30 ° C. (for example, 20 to 29 ° C.). Palm oil (melting point: 23-27 ° C.), palm kernel oil (melting point: 25-29 ° C.), palm kernel olein (or palm kernel fractionation low melting point, melting point: 22-26 ° C.), and mixed oils of two or more of these. .

  The liquid fat (B-2) is not particularly limited as long as the SFC (solid fat content) is 0% at room temperature (for example, 20 to 30 ° C.). For example, soybean oil, rapeseed oil, high oleic rapeseed oil (for example, oleic acid) Rapeseed oil with a content of 65% by mass or more), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil (for example, sunflower oil with an oleic acid content of 65% by mass or more), flaxseed oil , Sesame oil, palm double olein (or a palm fraction low melting point part having a melting point of less than 18 ° C.), and a mixed oil of two or more of these.

  It does not restrict | limit especially as palm type fats and oils (B-3), For example, palm fractions, such as palm oil, palm fractionation oil (For example, palm stearin, palm olein, palm mid fraction, etc., melting | fusing point 18 degreeC or more or iodine number 30 or more High melting point, low melting point or middle melting point part), palm extremely hardened oil, and mixed oils of these two or more. As the palm-based fat (B-3), it is particularly preferable to use a palm fractionation intermediate melting point (melting point of 18 ° C. or higher) from the balance of economical viewpoint and effect. Oils and fats derived from palm kernels such as palm kernel oil are not included in palm oils and fats.

As the transesterified fat / oil (B-4), one or more selected from lauric fat / oil (B-1), liquid fat / oil (B-2), and palm fat / oil (B-3) are used as raw oil / fat. The transesterified oil / fat is not particularly limited as long as the transesterified oil / fat (B-4) has a melting point of less than 30 ° C. or a lauric acid content of less than 30%.
An example of the transesterified fat / oil (B-4) is a transesterified fat / oil using only the lauric fat / oil (B-1) as a raw material fat. Moreover, in another example, it is transesterified fats and oils whose raw material fat is at least one selected from lauric fats and oils (B-1) and liquid fats and oils (B-2) and palm-based fats and oils (B-3). More specifically, at least one oil (i) selected from palm kernel oil, palm oil, and palm kernel olein, and at least one oil (ii) selected from liquid oil and palm oil It is a random transesterified oil and fat which uses mixed oil as raw material fat. The mass ratio (i / ii) of the fat / oil (i) to the fat / oil (ii) is, for example, 5/95 to 95/5, preferably 10/90 to 90/10 (for example, 20/80 to 80/20), More preferably, it is 30 / 70-70 / 30 (for example, 30 / 70-50 / 50).

As fats and oils (B), at least one kind of fats and oils selected from lauric fats and oils (B-1) and liquid fats and oils (B-2) is preferable from the viewpoint of oil-off suppression during heating and the texture after heating and cooling. From the viewpoint of oil-off suppression at room temperature, lauric oil (B-1) is particularly preferable. Moreover, transesterified fats and oils (B-4) are preferable from the point of film peelability. From the viewpoint of the balance of the physical properties, a combination of lauric fat (B-1) and / or liquid fat (B-2) and transesterified fat (B-4) (particularly lauric fat (B-1) and ester A combination of exchangeable fats and oils (B-4) is preferable.
In the above combination, the mass ratio of the lauric fat / oil (B-1) and / or the liquid fat / oil (B-2) to the transesterified fat / oil (B-4) is, for example, 50/50 to 95/5, preferably 60. / 40 to 90/10 (for example, 70/30 to 90/10).

  Content of fats and oils (B) is 10-80 mass% (for example, 15- 15 mass%) with respect to the total mass (or total mass of the vegetable fats and oils in this fats and oils composition) for solid cheese-like foods and fats compositions, for example. 75% by mass), preferably 20 to 70% by mass (for example, 35 to 70% by mass), and more preferably 40 to 65% by mass (for example, 45 to 60% by mass). If the content of the oil (B) is too small, the texture after heating and cooling tends to decrease, and if the content of the oil (B) is too large, the film peelability and the oil-off suppression at room temperature decrease. There is a tendency.

  The mass ratio (A / B) to the lauric fat (A) and the fat (B) is not particularly limited, and can be selected from the range of 20/80 to 80/20, for example, film peelability and oil-off at room temperature. From the viewpoint of balance between suppression, oil-off suppression during heating, and texture after heating and cooling, it is preferably 25/75 to 75/25, and 30/70 to 70/30 (for example, 30/70 to 50). / 50) is more preferable, and 35/65 to 65/35 (for example, 40/60 to 60/40) is particularly preferable.

  The oil and fat composition for solid cheese-like foods may contain other fats and oils. Examples of other fats and oils include animal fats and oils such as lard, beef tallow, milk fat, fish oil, and mixed oils thereof.

  The content of other fats and oils is, for example, 30% by mass or less, preferably 20% by mass or less, with respect to the total mass of the solid cheese-like food and fat composition (or the total mass of vegetable oils and fats in the fat and oil composition). More preferably, it is 10 mass% or less (for example, 0.5 to 5 mass%).

The content of lauric acid in all the constituent fatty acids in the solid cheese-like food fat composition is not particularly limited, and can be selected from the range of, for example, 20 to 60% by mass. Oil-off suppression during heating and oil-off at room temperature From the point of suppression, it is preferable that it is 25-55 mass%, and it is more preferable that it is 30-50 mass%.
The solid cheese-like food and fat composition of the present invention is preferable in that the trans fatty acid content can be particularly reduced. The trans fatty acid content is, for example, preferably 5% by mass or less (for example, 0.01 to 4% by mass), and preferably 3% by mass or less, with respect to the total mass of the cheese-like food fat composition. More preferably, it is more preferably 1% by mass or less.

  The fat and oil composition for solid cheese-like food of the present invention may further contain various additives such as an emulsifier (such as lecithin), an antioxidant (such as tocopherol), and a flavor. These additives can be used alone or in combination of two or more. Content in particular of these additives is not restrict | limited, For example, it is 0.01-2 mass% with respect to the total mass of the fats and oils composition for solid cheese-like foodstuffs.

  The melting point of the oil composition for solid cheese-like food of the present invention is not particularly limited, and is, for example, 30 ° C. or higher (for example, 30 to 45 ° C.), preferably 31 ° C. or higher (for example, 32 to 40 ° C.), and more preferably. Is 33 ° C. or higher (for example, 34 to 39 ° C.).

  The crystallization start temperature of the oil composition for solid cheese-like food of the present invention is not particularly limited, and can be selected from a range of, for example, 10 ° C. or higher (for example, 12 to 35 ° C.). It is preferable that it is C or higher (for example, 15 to 30 ° C.), and more preferably 20 C or higher (for example, 20 to 25 ° C.).

  The peak area in the differential scanning calorimetry (DSC) curve of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, and can be selected from a range of 300 mJ or more (for example, 350 mJ or more), and has a film peelability. From the viewpoint, it is preferably 400 mJ or more (for example, 450 to 800 mJ), more preferably 500 mJ or more (for example, 550 to 750 mJ), and particularly preferably 600 mJ or more. The peak area in the differential scanning calorimetry (DSC) curve means the area between the curve and the baseline (area under the curve) in the range from the crystallization start temperature to 5 ° C. When cooled to 5 ° C. Represents the amount of crystals.

  The SFC (solid fat content) at 30 ° C. of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, and can be selected, for example, from a range of less than 20%. From the viewpoint of texture after heating and cooling, 15 % Or less (for example, 1 to 15%) is preferable, 10% or less is more preferable, and 5% or less is even more preferable. In addition, SFC is based on "2.2.9 Solid fat content (NMR method)" described in the "standard oil and fat analysis test method" (2013) edited by the Japan Oil Chemical Society, as described in the examples below. Can be measured.

[Solid cheese-like food]
The solid cheese-like food of the present invention includes raw material cheese and the oil composition for solid cheese-like food. The raw cheese may be either natural cheese or processed cheese. Natural cheese includes soft cheeses (for example, non-ripening types such as mozzarella and mascarpone, ripening types such as camembert), semi-hard cheeses (for example, ripening types such as Gorgonzola and Gouda), hard cheeses (for example, emmental, cheddar, etc.) Ripening type) and super hard cheese (for example, ripening type such as Parmigiano Reggiano). As process cheese, what melt | dissolved and emulsified 1 type (s) or 2 or more types of natural cheese mentioned above is mentioned. These raw cheeses can be used alone or in combination of two or more.

  Content of raw material cheese is not restrict | limited in particular, For example, it can select suitably from the range of 30-90 mass% with respect to the total mass of solid cheese-like foodstuffs.

  Content of the fats and oils composition for solid cheese-like foods is 5-30 mass% with respect to the total mass of solid cheese-like food, for example, Preferably it is 10-25 mass%. When there is too much content of the fats and oils composition for solid cheese-like foods, it exists in the tendency for the cheese flavor of solid cheese-like foods to become weak.

The solid cheese-like food of the present invention may further contain an additive. Examples of the additive include molten salt, milk protein, and modified starch.
Examples of the molten salt include phosphate (eg, sodium polyphosphate) and citrate (eg, trisodium citrate). Content of molten salt is not restrict | limited in particular, For example, it is 0.1-5 mass% with respect to the total mass of solid cheese-like foodstuff.
Examples of milk protein include sodium caseinate. The content of milk protein is not particularly limited, and is, for example, 1 to 10% by mass with respect to the total mass of the solid cheese-like food.
Examples of the modified starch include oxidized starch, phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, and hydroxypropylated phosphoric acid crosslinked starch. The content of the modified starch is not particularly limited, and is, for example, 0.1 to 5% by mass with respect to the total mass of the solid cheese-like food.

  Specific examples of the solid cheese-like food include strip-shaped (or shredded) shred cheese, dice-shaped dice cheese, and sheet-shaped sliced cheese.

  In the present invention, since oil-off during heating (or heating and melting) can be effectively suppressed, solids for heating (or heating and melting) (for example, heating in a microwave oven, microwave oven, and oven toaster) It can be conveniently used as an oil and fat composition for producing cheese-like foods. The solid cheese-like food for heating may be, for example, a food heated to 70 ° C. or higher.

[Method for producing solid cheese-like food]
The solid cheese-like food of the present invention is a conventional method, for example, a step of heating and mixing the raw cheese, the oil and fat composition of the present invention, if necessary, an additive, and water, and a step of cooling the heated mixture. It can manufacture by the method of including.
In the heating and mixing step, the amount of each component is appropriately selected according to the content in the solid cheese-like food. The heating temperature is, for example, about 60 to 100 ° C. If necessary, deaeration may be performed during the heating and mixing.
In the cooling step, the heated mixture is cooled to about 1 to 10 ° C, for example.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

[Evaluation Method of Solid Cheese-Like Food Oil Composition]
(1) Melting point The melting point of the sample was measured based on the method described in “Establishment of the Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.3.4.2-90 Melting Point (Increased Melting Point)”.
(2) Crystallization start temperature and peak area in differential scanning calorimetry (DSC) curve An oil-fat composition of 5.0 to 6.0 mg was filled in an aluminum pan and sealed. The pan filled with the oil and fat composition is completely dissolved by holding at 80 ° C. for 15 minutes, then cooled to 5 ° C. at a cooling rate of 2 ° C./min, and the amount of heat generated during the state change is differentially scanned by calorific value. Measurement was performed with a measurement (DSC) apparatus (Perkin Elmer: Diamond DSC) to obtain a DSC curve [vertical axis: heat flow (Heat Flow / mW), horizontal axis: temperature]. In the DSC curve, the extrapolation start point of the peak on the highest temperature side (intersection of the tangent and the base line at the point where the peak slope becomes maximum) was taken as the crystallization start temperature of the sample.
Further, the area between the DSC curve and the baseline in the range from the crystallization start temperature to 5 ° C. was defined as the peak area in the DSC curve of the sample.
(3) SFC (solid fat content) at 30 ° C
The SFC of the sample was measured in accordance with “2.2.9 Solid fat content (NMR method)” described in “Standard oil analysis test method” (2013) edited by Japan Oil Chemists' Society. Specifically, the sample was heated in a constant temperature bath at 70 ° C. and made uniform into a test tube. The sample placed in the test tube was held at 60.0 ± 0.2 ° C. for 30 minutes. This sample was kept at 0 ± 0.2 ° C. for 30 minutes, further transferred to 25 ± 0.2 ° C. and kept for 30 minutes. The sample was again held at 0 ± 0.2 ° C. for 30 minutes and then held at the measurement temperature (T ± 0.2 ° C.) for 30 minutes, and the NMR signal of the sample was measured. After the measurement, the sample was transferred to the next measurement temperature and held for 30 minutes, and then the NMR signal of the sample was measured. Thereafter, the same operation was repeated. The measurement temperatures were 5 ° C., 10 ° C., 15 ° C., 20 ° C., 25 ° C., and 30 ° C., and the measurements were made in order from the lowest.
(4) Trans Fatty Acid Content The trans fatty acid content was determined by the “trans fatty acid content (capillary gas chromatographic method)” described in “Standard Fat Test Analysis Method” (2007) edited by the Japan Oil Chemists' Society.

[Evaluation method of solid cheese-like food]
(1) Film peelability A cheese-like food filled in a nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) is stretched with a rolling pin to form a sheet (about 12 cm × 12 cm), and refrigerated at 5 ° C. overnight. did. The adhesion amount of the cheese-like food when the cheese-like food was peeled from the nylon plastic bag was evaluated according to the following criteria.
5: Little or no cheese-like food adheres 4: Little cheese-like food adheres 3: Cheese-like food adheres, but at an acceptable level 2: Cheese-like food adheres much 1: Cheese (2) Oil-off suppression at room temperature (30 ° C) Cheese-like food taken out of a heat-resistant storage container (width 120mm x depth 120mm x height 60mm) is shredded (Endo Corporation, 18-0) The bread was shredded to a width of about 7 mm using a four-sided cheese, and 15 g of the shredded sample was placed on a filter paper and allowed to stand in a thermostatic bath at 30 ° C. for 3 hours. The amount of oil and fat that oozes out on the filter paper was evaluated according to the following criteria.
5: No or little oil or fat that oozes on the filter paper 4: Little oil or oil that oozes on the filter paper 3: Oil or oil oozes on the filter paper, but at an acceptable level 2: Many oil or oil oozes on the filter paper 1: A large amount of oil and fat that oozes on filter paper (3) Oil-off suppression during heating Cheese-like food taken from a heat-resistant storage container (width 120 mm x depth 120 mm x height 60 mm) is shredded (Endo Corporation, 18-0 The sample was shredded to a width of about 7 mm using a cheese horose, and 20 g of the shredded sample was placed in a plastic container (volume: 140 mL) and heated in a microwave oven (600 W) for 1 minute at a time. The amount of fats and oils separated from the heated sample was evaluated according to the following criteria.
5: Little or no separated fats and oils 4: Little separated fats and oils 3: Fats and oils separated, but acceptable level 2: Many separated fats and oils 1: Many separated fats and oils (4) After heating and cooling, the sample was heated in the same manner as in (3) and then allowed to stand at room temperature until it reached about 30 ° C. Eight panelists evaluated the texture of the samples according to the following criteria.
5: Very soft 4: Soft 3: Slightly hard but acceptable level 2: Hard 1: Very hard

[Preparation of solid cheese-like food]
Table 1 below shows formulations of solid cheese-like foods of Examples and Comparative Examples.

The solid cheese-like foods of Examples and Comparative Examples were prepared by the following method.
As shown in Table 1, in a 10 L mixer (manufactured by Izumi Food Machinery Co., Ltd.), natural cheese, oil composition shown in Tables 3-4, sodium caseinate, hydroxypropylated phosphate cross-linked starch (Matsutani Chemical Industry Co., Ltd.) Manufactured by Farinex VA70WM), trisodium citrate and water were added, and steam was blown directly while stirring at 1200 rpm, followed by heating to 85 ° C. to emulsify. During heating and mixing, deaeration was performed using a vacuum pump between 65 and 75 ° C. After emulsification, heat-resistant storage container (width 120mm x depth 120mm x height 60mm) and nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) are filled and cooled in a refrigerator at 5 ° C for 16 hours or more. A solid cheese-like food was obtained.
Hereinafter, it describes about the property of each fats and oils described in Tables 3 and 4.
1) Palm kernel extremely hardened oil: 48% by mass of lauric acid, melting point 40 ° C.)
2) Palm kernel stearin: fractionated palm kernel oil (57% lauric acid, iodine value 7.5, melting point 32 ° C.)
3) Palm extremely hardened oil: 48% by mass of lauric acid. Melting point 32 ° C
4) Palm kernel oil: melting point 28 ℃
5) Coconut oil: melting point 25 ℃
6) Palm fractionation middle melting point part 1: fractionation oil of palm oil (iodine value 45.0)
7) Palm fractionation middle melting point part 2: Palm oil fractionation oil (iodine value 33.5)
8) Palm extremely hardened oil: Melting point 57 ° C
9) Coconut oil / palm oil transesterified oil: Coconut oil: Palm oil was mixed at a mass ratio of 40:60, and this mixed oil was mixed with 0.12% sodium methylate as a catalyst at 90 ° C. for 30 minutes. It was obtained by carrying out random transesterification, decolorizing and deodorizing (18% by mass of lauric acid after transesterification, melting point 33 ° C.).
7) Coconut oil transesterified oil: Obtained by decolorizing and deodorizing coconut oil by carrying out random transesterification at 90 ° C for 30 minutes using 0.12% sodium methylate as a catalyst (after transesterification) Lauric acid 47 mass%, melting point 27 ° C.).

The amount of trans fatty acid in each oil and fat is shown in Table 2 below.
From the trans fatty acid content of Table 2, the trans fatty acid content of the oil and fat composition of the examples of Table 3 was calculated to be lower than 1%.

  As is clear from the results of Tables 3 to 4, the solid cheese-like foods of the examples were compared with the solid cheese-like foods of the comparative examples, film peelability, oil-off suppression at room temperature, oil-off suppression during heating, It is excellent in any point of texture after heating and cooling.

  The oil and fat composition of the present invention can be suitably used for blending with raw material cheese to produce a solid cheese-like food (shred cheese, dice cheese, sliced cheese, etc.).

Claims (7)

  It is an oil and fat composition for blending with raw material cheese to produce a solid cheese-like food, which has a melting point of 30 ° C. or higher lauric fat (A) and a melting point of less than 30 ° C. lauric fat (B-1) , Liquid oil and fat (B-2), palm oil and fat (B-3), and transesterified oil and fat (B-4) using one or more of (B-1) to (B-3) as raw oil However, the transesterified oil / fat (B-4) contains at least one oil / fat (B) selected from a melting point of less than 30 ° C. or an amount of lauric acid of less than 30%). .   The oil and fat composition according to claim 1, wherein the crystallization start temperature is 15 ° C. or higher, and the peak area in the differential scanning calorimetry curve is 300 mJ or higher.   The oil and fat composition according to claim 1 or 2, wherein the SFC (solid fat content) at 30 ° C is less than 20%.   The fats and oils composition of any one of Claims 1-3 whose mass ratio (A / B) of fats and oils (A) with respect to fats and oils (B) is 20 / 80-80 / 20.   The fats and oils composition of any one of Claims 1-4 in which fats and oils (B) contain at least 1 type selected from lauric fats and oils (B-1) and liquid fats and oils (B-2).   Fat and oil (B) includes transesterified fat and oil (B-4), and transesterified fat and oil (B-4) is at least one kind of fat and oil selected from palm kernel oil, palm oil, and palm kernel olein, and liquid The oil-and-fat composition according to claim 5, wherein the oil-and-fat composition is a random transesterified oil and fat that uses a mixed oil of at least one kind of oil and fat selected from oil and fat and palm-based oil and fat.   Solid cheese-like food containing raw material cheese and the oil-fat composition of any one of Claims 1-6.