JP2019118285A - Oil and fat composition for fishery processed food, plastic oil and fat and fishery processed food using the same - Google Patents

Abstract

To provide an oil and fat composition for fishery processed food capable of providing a fishery processed food having similar color and texture after freezing and thawing to before freezing, a plastic oil and fat and the fishery processed food using the same.SOLUTION: At least one kind of tri-substituted triglyceride SSSof which all constitutional aliphatic acids are selected from lauric acid and myristic acid is contained at 1 to 9 mass% based on mass of whole oil and fat, and the tri-substituted triglyceride SSS of which all constitutional aliphatic acids are saturated aliphatic acids (S) is contained at 7 to 38 mass% based on mass of whole oil and fat. In another aspect, a laurin-based extreme hardened oil which is an extreme hardened oil containing only laurin-based oil and fat as a raw material and may be transesterified is contained and the tri-substituted triglyceride SSS of which all constitutional aliphatic acid are saturated aliphatic acids (S) is contained at 7 to 38 mass% based on mass of whole oil and fat.SELECTED DRAWING: None

Description

  The present invention relates to a fat and oil composition for processed fish food used as edible fat and oil for raw material of fish processed fish food, and a plastic oil and fat using the same and fish processed fish food.

  Fish meat with less fat content such as red meat is less rich compared to tuna toro-like parts, and it has poor oiliness.

  Therefore, it has been practiced to mix fish meat with less fat such as red meat with edible fats and oils to produce a toro-style processed fish product with a high fat content. For example, tuna red meat is crushed with a food processor or the like, plastic fats and oils such as edible fats and oils such as shortenings and water-in-oil emulsions are added and kneaded together. In recent years, supermarkets, convenience stores, and restaurants have also become products.

  The fats and oils used for processed fishery products are required to have the dispersibility to be mixed with fish meat easily and uniformly, and the physical properties in consideration of suppressing the exudation from the manufactured processed fishery products. From this point of view, there have been proposed techniques of using a liquid oil having good dispersibility and an extremely hardened oil which gives shape retention and suppresses exudation of the liquid oil in combination (patent documents 1 to 3). In the past, Haiershin rapeseed extremely hardened oil has been mainly studied as the extremely hardened oil.

  As a technique other than that, the present applicant has proposed a fat and oil composition in which a transesterified fat and oil obtained by transesterification reaction of a raw material in which lauric fat and fat and palm fat are combined is blended (Patent Document 4).

  From the viewpoint of long-term storage, such processed fish products may be mixed with fish meat and fats to form processed fish products, frozen, distributed as frozen, and eaten after thawing in retail stores and homes. It is done.

  However, red meat such as tuna is easily oxidized when it is at about -3 to -10 ° C, and especially in home freezers, it tends to be the above temperature and tends to cause discoloration such as browning due to oxidation when stored for a long time There's a problem.

  Therefore, a technique for suppressing the color change at the time of frozen storage has been desired. Conventionally, to address such problems, it has been proposed to add lycopene, which is an antioxidant pigment, in Patent Document 5, but from the viewpoint of fats and oils, technology improvement to suppress the color change at the time of frozen storage It has not been done.

  In addition, when fish meat such as red meat is frozen, there is a problem that tissue of red meat is destroyed by ice crystals generated at the time of freezing, and a smooth texture can not be obtained when eating after thawing.

  Furthermore, when using an oil or fat having a high melting point such as Haiershin rapeseed extreme-hardened oil as in Patent Documents 1 to 3, it is difficult to obtain a mouth-melt feeling that dissolves quickly when it is put in the mouth.

Unexamined-Japanese-Patent No. 2016-063772 JP, 2013-215171, A JP, 2015-070813, A JP, 2015-136329, A JP, 2014-007975, A

  The present invention has been made in view of the above circumstances, and it is possible to obtain an oil composition for processed fish food which can obtain a processed fish product which is not inferior in color and texture after cold thawing to that before freezing. It is an object of the present invention to provide plastic fats and oils and processed fish products used.

In order to solve the above-mentioned problems, in the first aspect of the oil and fat composition for processed fish according to the present invention, a trisaturated triglyceride wherein all of the three constituent fatty acids are at least one selected from lauric acid and myristic acid The trisaturated triglyceride SSS containing 1 to 9% by mass of S ₁ S ₁ S ₁ with respect to the mass of the whole oil and fat, and all of the three constituent fatty acids being saturated fatty acids (S) It is characterized by containing 38 mass%.

  The oil and fat composition for processed fish food according to the present invention contains, according to the second aspect, an extremely hardened oil containing only lauric oil as a raw material and containing an extremely hardened laurin oil which may be subjected to a transesterification treatment. It is characterized in that it contains 7 to 38% by mass of trisaturated triglyceride SSS, which is a saturated fatty acid in which all three constituent fatty acids are saturated fatty acids.

  The plastic fats and oils for processed seafood according to the present invention is characterized by containing the above-mentioned fat and oil composition for processed seafood.

  The processed fish product of the present invention is characterized in that it contains the above-mentioned fat composition for processed fish food or plastic fat for processed fish food.

  According to the present invention, it is possible to obtain a processed fish food having the same color and texture after cold thawing as those before freezing.

  Hereinafter, the present invention will be described in detail.

The oil-and-fat composition for processed fish food according to the present invention is, in the first aspect, a trisaturated triglyceride S ₁ S ₁ S _{1 wherein} all three constituent fatty acids are at least one selected from lauric acid and myristic acid 1 to 9 mass% with respect to the mass of

Trisaturated triglycerides S ₁ S ₁ S ₁ are abundant in lauric fats and oils rich in lauric acid and myristic acid. By including tri-saturated triglyceride S ₁ S ₁ S ₁ in the above amount, combined with the feature that the amount of all tri-saturated triglycerides SSS is large, even after cold thawing, fish meat such as red meat is inhibited from oxidation and discolored It is difficult, and a smooth texture can be obtained after cold thawing. Furthermore, because lauric acid and myristic acid have a relatively small carbon number, they have a melting point lower than that using long-chain saturated fatty acids as constituent fatty acids, such as hardened hydrogenated rape seed oil, and lauric acid and myristic acid as constituent fatty acids When using the trisaturated triglyceride S ₁ S ₁ S ₁ as described above, the mouth melting is good. In consideration of these points, the content of the trisaturated triglyceride S ₁ S ₁ S ₁ is preferably 1.1% by mass or more, and more preferably 1.3% by mass or more with respect to the mass of the whole oil. Moreover, 8 mass% or less is preferable, and 7 mass% or less is more preferable.

The trisaturated triglyceride S ₁ S ₁ S ₁ is not particularly limited as long as lauric acid and / or myristic acid is bound to all of positions 1, 2 and 3 of triglyceride, and three fatty acid binding sites of triglyceride Of 1 and 2 and 3 positions, 1 and 2 (3 and 2 positions), 1 and 3 positions, and triglycerides in which lauric acid is bound to the 1 or 3 position and myristic acid is bound to other sites, And triglycerides to which myristic acid is attached at positions 2 and 3, and triglycerides to which myristic acid is attached at positions 1 and 2 (positions 3 and 2), myristic acid at position 1 or 3 and lauric acid at other sites It can be mentioned. In the oil and fat composition for processed fish food according to the present invention, the trisaturated triglyceride S ₁ S ₁ S ₁ is a mixture of two or more of these.

The content of trisaturated triglyceride S ₁ S ₁ S ₁ can be adjusted with lauric fats and oils and processing oils containing it as a raw material, but from the viewpoint of making the amount of trisaturated triglyceride SSS within the scope of the present invention It is preferable to adjust a hardened oil as the main compounding component.

  The oil-and-fat composition for processed fish food according to the present invention contains, in the second aspect, an extremely-hardened oil containing only lauric-based oil as a raw material, and which may be esterified. Hereinafter, it is also simply described as "laurin-based extremely hardened oil".

  The lauric acid-based fat as a raw material of the lauric acid super-hardened oil has a lauric acid content of 30% by mass or more, preferably 40 to 55% by mass, and more preferably 45 to 50% by mass, based on all constituent fatty acids. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils of these, and the like. In addition, it may be purified (deacidification, deodorization, decolorization, etc.). These may be used alone or in combination of two or more.

  Among them, it is preferable that the content of the fatty acid having 18 carbon atoms in the laurin-based oil and fat is 12 to 30% by mass with respect to the total mass of the constituent fatty acids. Here, the content of fatty acid having 18 carbon atoms is the total value (% by mass) of stearic acid (18: 0), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3) Say). By using the lauric-based extremely-hardened oil that uses lauric-based fats and oils that satisfy such conditions, it is possible to particularly suppress discoloration after cold thawing. Examples of such lauric fats and oils include palm kernel oil and fractionated oils thereof. Among them, palm kernel oil is preferred.

  Four or less are preferable, as for the iodine value of laurin type extreme hardening oil, three or less are more preferable, and two or less are more preferable. The lower limit is not particularly limited, and is, for example, 0.1 or more.

  For example, according to a conventional method, a laurin-based extremely hardened oil is hydrogenated to a fat and oil using a catalyst such as a nickel catalyst, and the reaction is allowed to proceed while heating and stirring to form a double bond portion of unsaturated fatty acid constituting triglyceride. It can be done by combining and saturating hydrogen.

  In the first and second aspects, the oil and fat composition for processed fish food according to the present invention is an extremely hardened oil containing only lauric oil and fat as a raw material, and contains the extremely hardened oil with lauric acid which is transesterified. It is preferable to do. This laurin-based extremely hardened oil may be made of only laurin-based fats and oils as a raw material, as long as it has been extremely hardened and transesterified, and the order of these two treatments is arbitrary, and the ester after being extremely hardened is esterified. It may be one that has undergone exchange treatment or one that has undergone extreme curing treatment after having undergone transesterification treatment. By using this transesterified laurin-based extremely hydrogenated oil, it is possible to particularly suppress discoloration after cold thawing.

  In the transesterification reaction, a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. As a chemical catalyst, sodium methylate, sodium hydroxide and the like are used, and as an enzyme catalyst, a lipase and the like are used. Examples of the lipase include lipases of the genus Aspergillus and alkaline genera, which may be immobilized on a carrier such as ion exchange resin, kieselguhr, ceramic or the like, or may be used in the form of powder. Although both regioselective lipases and nonregioselective lipases can be used, it is preferable to use nonregioselective lipases.

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

  It is an extremely hardened oil whose raw material is only lauric oils and fats whose content of fatty acid having 18 carbon atoms is 12 to 30% by mass with respect to the total mass of the constituent fatty acids among lauric type extremely hardened oils, and is transesterified The content of the laurin-based extremely hardened oil is not particularly limited, but is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more based on the total mass of the lauric-based extremely hardened oil. preferable. Within this range, discoloration after cold thawing can be particularly suppressed.

  The content of the laurin-based extremely-hardened oil in the fat and oil composition for processed fish food according to the present invention is not particularly limited, but from the viewpoint of obtaining the effects of the present invention 5-25 mass% is more preferable.

  In the first and second aspects, the oil and fat composition for processed fish food according to the present invention is a trisaturated triglyceride SSS in which all of the three constituent fatty acids are saturated fatty acids (S). It contains 38% by mass. By setting the content of the trisaturated triglyceride SSS in this range, fish meat such as red meat is inhibited from being oxidized after cold thawing so that it is difficult to discolor, and a smooth texture can be obtained even after cold thawing. Furthermore, the mouth melts are also good. When such a point is considered, 8 mass% or more is preferable, and, as for content of trisaturated triglyceride SSS, 9 mass% or more is more preferable. Moreover, 35 mass% or less is preferable, 30 mass% or less is more preferable, and 27 mass% or less is especially preferable.

  The laurin-based extremely hardened oil is all trisaturated triglyceride, and the mass ratio of lauric-based extremely hardened oil to trisaturated triglyceride SSS (lauric-based extremely hardened oil / SSS) is preferably 0.5 or more.

The mass ratio (S ₁ S ₁ S ₁ / SSS) of trisaturated triglyceride S ₁ S ₁ S ₁ to trisaturated triglyceride SSS is preferably 0.1 to 0.3.

  Hereinafter, the present invention according to the first and second aspects will be specifically described.

  In the oil-and-fat composition for processed fish food according to the present invention, symmetrical triglyceride (SUS) and asymmetric type among disaturated triglycerides in which two of the constituent fatty acids are saturated fatty acids (S) and one is unsaturated fatty acid (U) 1.2 or more are preferable and, as for mass ratio (SUS / SSU) with a triglyceride (SSU), 1.2-3.0 are more preferable. Among the fats and oils I to III described later, the triglycerides SUS and SSU are mostly contained in the fats and oils I, but if the majority is transesterified fats and oils of palm fractionated soft oil and palm oil, SUS / SSU becomes small, but By making SUS / SSU into the said range by methods, such as raising the compounding quantity of transesterified fats and oils, there exists a tendency for the smooth food texture after cold thawing to become more favorable.

  In the oil and fat composition for processed fish food according to the present invention, a diunsaturated triglyceride in which two of the constituent fatty acids are unsaturated fatty acids (U) and one is a saturated fatty acid (S) and all three constituent fatty acids are unsaturated. 50 mass% or more is preferable with respect to the mass of the whole fats and oils, and, as for sum total content with the 3 unsaturated triglyceride which is fatty acid (U), 60 mass% or more is more preferable. Moreover, 85 mass% or less is preferable, and 80 mass% or less is more preferable. When mixing a fat and oil composition for processed fish food with fish meat to produce a processed fish food, it may be processed under temperature conditions lower than a refrigerated temperature zone (10 ° C.) in order to maintain the freshness of fish meat. There are many. The oil and fat composition used there is required as a basic property the workability to make the oil and fat composition quickly adapt to fish meat under such temperature conditions and to make the oil dispersed in the whole, but 3 Unsaturated triglycerides are low melting point triglycerides that account for the majority of the liquid oil, and when the total content of 2 unsaturated triglycerides and 3 unsaturated triglycerides is within the above range, it is easy to work at low temperature mixing Is suitable.

  In the present invention, saturated fatty acids S are all saturated fatty acids contained in fats and oils. Also, the two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids. The saturated fatty acid S is not particularly 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, said numerical notation is carbon number of a fatty acid.

  In the present invention, unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or may be different unsaturated fatty acids. Examples of unsaturated fatty acid U include, but are not limited to, for example, myristoleic acid (14: 1), palmitoleic acid (16: 1), hyaluronic acid (16: 3), oleic acid (18: 1), linoleic acid (linoleic acid (16: 1) 18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), seracholic acid (24: 1) and the like. In addition, as for the numerical expression in the parenthesis about the said unsaturated fatty acid, the left side is carbon number of fatty acid, and the right side means the number of double bonds.

  In the present invention, 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 position where fatty acid is bound.

In the oil and fat composition for processed fish food according to the present invention, the content of lauric acid and myristic acid bound to the 2-position of triglyceride is 3.5 to the total mass of constituent fatty acids bound to the 2-position of triglyceride. 28.5 mass% is preferable, 3.5-25 mass% is more preferable, 3.5-20 mass% is more preferable. As the composition of the trisaturated triglyceride, the laurin-based extremely hardened oil, the trisaturated triglyceride S ₁ S ₁ S ₁ and the trisaturated triglyceride SSS are specified as described above, and the fish processing of the present invention including fats and oils other than trisaturated triglyceride When the content of lauric acid and myristic acid bound to the 2-position of triglyceride is within the above range as the triglyceride composition of the whole fat composition for food, the change in color and texture after cold thawing tends to be smaller. There is.

  The constituent fatty acids at positions 1 and 3 of the triglyceride in which lauric acid or myristic acid is bound at position 2 may be either saturated fatty acid S or unsaturated fatty acid U. Examples of triglycerides in which the 2-position is lauric acid include SLS-type triglycerides, SLU-type triglycerides (including positional isomers), and ULU-type triglycerides. In addition, "S" means a saturated fatty acid. "U" means unsaturated fatty acid. "L" means lauric acid which is a constituent fatty acid of triglyceride. Examples of triglycerides in which the 2-position is myristic acid include SMS-type triglycerides, SMU-type triglycerides (including positional isomers), and UMU-type triglycerides. "M" means myristic acid which is a constituent fatty acid of triglyceride. When all of the fatty acids bound to the 1- and 3-positions of each triglyceride molecule are saturated fatty acids S or all are unsaturated fatty acids U, they are identical saturated fatty acids S (unsaturated fatty acids U) It may be saturated fatty acid S (unsaturated fatty acid U) different from each other.

  In the oil-and-fat composition for processed fish food according to the present invention, the oil and fat to be blended other than lauric-based extremely hardened oil are not particularly limited, but, for example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil , Cottonseed oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipepe fat, cacao butter, pork fat (lard), beef fat, milk fat, one or more of them Processed as a raw material (hardening, transesterification, one or more treatments of fractionation), purified (deacidification, deodorization, decoloring, etc.) and the like. These may be used singly or in combination of two or more.

  Among these, as fats and oils derived from palm oil, palm oil, palm fractionated oil, these hardened oils, transesterified fats and the like, and the like can be mentioned. Palm fractionated oil includes palm fractionated hard oil (palm stearin etc.), palm fractionated soft oil (palm olein, palm super olein etc.), medium melting point oil (PMF etc), and the like.

  In the oil and fat composition for processed fish food according to the present invention, the following oils and fats I to III can be used, for example, as the oil and fat to be blended in addition to the laurin-based extremely hardened oil.

  In the fat and oil I, the content of the trisaturated triglyceride SSS is more than 3% by mass and 45% by mass or less based on the total mass of the fat and oil I. As fats and oils I, vegetable fats and oils, animal fats and oils, these fractionated oils, hardened oil, transesterified fats, etc. are mentioned, for example. As vegetable oil and fat, palm oil, palm kernel oil, coconut oil etc. are mentioned, for example. Examples of animal fats and oils include pork fat (lard) and beef tallow. Among them, palm oil, low melting point fraction of palm fractionated oil (palm fractionated soft oil: palm olein having an iodine value of 54 to 58), transesterified fats and oils of palm oil derived fats and oils (transesterified fats and oils of palm oil, palm fractionated Preferred are transesterified fats and oils such as soft oils (eg, transesterified fats and oils such as soft oils), lauric fats and oils and their hardened oils and fats derived from palm oil. The fats and oils I may be used singly or in combination of two or more.

  In the fat and oil II, the content of the trisaturated triglyceride SSS is 3% by mass or less based on the total mass of the fat and oil II (however, palm olein and its transesterified fat and oil are excluded from palm fractionated soft oil). Fats and oils II are mainly liquid oils which show a fluid state at 25 ° C. Examples of fats and oils II include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, palm fractionated soft oil and super olein having an iodine value of 58 or more and 66 or less which is a low melting point portion. Be The fats and oils II may be used singly or in combination of two or more.

  The fat and oil III has a content of trisaturated triglyceride SSS of 80 to 100% by mass with respect to the total mass of the fat and oil III (with the exception of laurin-based extremely hardened oil). Examples of the fats and oils III include vegetable fats and oils, animal fats and oils, fractionated oils thereof, and extremely hardened oils of transesterified fats and oils. Moreover, it may be a transesterified fat and oil of such an extremely hardened oil.

  The processed fat and oil composition for processed seafood according to the present invention is, for example, 5 to 25% by mass of laurin-based extremely hardened oil, 5 to 35% by mass of fat and oil I, and 55 to 80% of fat and oil II. %, It can mix | blend and prepare so that the fats and oils III may become 0-25 mass%.

  The oil and fat composition for processed fish food according to the present invention may or may not contain trans fatty acid as a constituent fatty acid of triglyceride, but when the intake of trans fatty acid increases, the amount of LDL cholesterol in blood may increase. . Therefore, in the present invention, the content of trans-fatty acid in the constituent fatty acid of triglyceride is preferably less than 10% by mass with respect to the total mass of the constituent fatty acid of triglyceride, from the viewpoint of easily suppressing this. It is more preferably less than%, and most preferably less than 3% by mass.

  Here, the content of trans-fatty acid is determined by gas chromatography ("2.4.4.3-2013 trans-fatty acid content (capillary gas chromatograph method)" of standard oil and fat analysis test method (Japan Oil Chemistry Association)). It can be measured. The content of trans fatty acid is calculated by the area ratio to the internal standard substance (heptadecanoic acid) whose addition amount is known.

  The oil and fat composition for processed fish food according to the present invention preferably does not contain a partially hydrogenated oil in order to obtain the above-mentioned amount of trans fatty acid.

  In the oil and fat composition for processed fish food according to the present invention, other components such as an emulsifying agent, a coloring agent, a flavor, an antioxidant, a seasoning, and a salt may be blended as long as the effects of the present invention are not impaired.

  The oil and fat composition for processed fish food according to the present invention can be prepared as a plastic oil and can be used as a raw material of processed fish food. The plastic fats and oils can be in a form substantially free of an aqueous phase and in a form containing an aqueous phase. A form that does not substantially contain the aqueous phase includes shortening. Examples of forms containing an aqueous phase include water-in-oil, oil-in-water, oil-in-oil-in-water, and water-in-oil-in-water, and the oil phase content is preferably 60 to 99.4% by mass, The content is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. Among these, shortening is a preferred embodiment.

  This plastic oil can be produced by a known method. For example, in the form not containing an aqueous phase, after heating the oil phase containing the oil and fat composition of the present invention, it can be quenched and quenched by a cooling mixer such as a combinator, a perfector, a votator, or a nexus. The thing containing the water phase can heat-quench it with a cooling mixer, after heating and mixing and emulsifying the oil phase and the water phase containing the oil-fat composition of this invention suitably. In the cooling mixer, an inert gas such as nitrogen gas can also be blown as needed. Further, after quenching and quenching, it may be aged (tempering).

  The processed fish product of the present invention can be produced by processing an aquatic product such as fish meat by crushing or the like, and uniformly mixing this with the fat composition for processed fish product of the present invention. For example, the red meat of fish meat is ground into a minced form, and mixed uniformly with the oil composition for processed fish food of the present invention to give a rich, protein-rich lean with a low fat content, like fat Flavor and texture can be improved.

  The marine product to be treated in the processed fish product of the present invention is not particularly limited, but when a portion such as fish meat, particularly lean meat with a low fat content, is used, the oil composition for processed processed fish food of the present invention The effect that color and texture after thawing can obtain a processed fish product comparable to that before freezing is more pronounced.

  Processed seafood products are frozen after production and distributed as frozen for long-term storage, and are eaten after thawing in retail stores and homes, but red meat like tuna is browned due to oxidation There is a problem that discoloration such as is likely to occur. The phenomenon in which the color of red changes color is caused by oxidation of myoglobin, a component in blood, which comes in contact with air. This oxidation action progresses most rapidly in the temperature range of -3 to -10 ° C, and particularly in home freezers, it tends to be the above temperature and tends to discolor when stored for a long time. In addition, when fish meat such as red meat is frozen, the tissue of the red meat is destroyed by ice crystals, and when eating after thawing, a smooth texture may not be obtained. For example, water in red cells frozen at the time of freezing grows as ice crystals grow at the time of cold thawing, the cell membrane is destroyed, and flows out as drips. When dripping occurs, the body shrinks, and the texture may become crunchy and lose the rich smooth texture unique to red meat. However, by using the oil and fat composition for processed fish food according to the present invention, changes in color and texture due to cold thawing are suppressed, and it is possible to obtain a processed fish food which is comparable to that before freezing. Also, it is good for mouth melting.

  As fish meat, for example, red meat, specifically, red meat such as tuna and bonito can be used. As tuna, there are kinds such as bluefin tuna, bigeye tuna, yellowfin tuna, southern bluefin tuna, bottle length, Atlantic tuna etc. It can be used without particular limitation. It can be suitably used as a green onion-like food by mincing red meat of tuna and uniformly mixing it with the oil composition for processed fish food of the present invention.

  In addition, as fish meat for which the oil and fat composition for processed fish food of the present invention is used, for example, fish meat such as mackerel, saury, sardines, herrings, herrings, fish, such as horse mackerel, horse mackerel, horse mackerel, horse mackerel It can be mentioned.

  Although the usage-amount of the fats-and-oils 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.

  The processed seafood product of the present invention may contain other components such as a coloring agent, a flavor, an antioxidant, a seasoning, a salt, a pH adjuster and the like as long as the effects of the present invention are not impaired.

  The processed fish product of the present invention may be served as it is, but may be served in combination with other foods such as cooked food. For example, products sold separately in retail stores (such as green onions), ingredients such as warship rolls and hand-rolled sushi made in retail stores and restaurants, ingredients such as rice ball and seaweed roll , It can be used as a material of sweet potato (such as green onions).

EXAMPLES The present invention will be described below by way of examples, but the present invention is not limited to these examples.
(1) Measuring method The iodine value of fats and oils was measured by "2.3.4.1-2013 iodine value (Wies-cyclohexane method)" of the standard fats and oils analysis test method (Japan Oil Chemistry Association).

The contents of SSS and S ₁ S ₁ S ₁ in fats and oils and the total amount of UUU, USU and UUS can be determined by the gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Association) "2.4.2. .2-2013 Fatty acid composition (FID temperature rising gas chromatography method) "and" Recommendation 2-2013 fatty acid composition at 2nd position ") It measured and calculated by using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) to nonsymmetrical triglyceride (SSU) is measured by gas chromatography (standard oil analysis test method (Japan Oil Chemistry Association) "2.4.2.2 -Calculated from the mass of SUS-type triglyceride and SSU-type triglyceride determined by 2013 fatty acid composition (FID temperature rising gas chromatography method) and "Recommendation 2-2013 fatty acid composition".

  The total amount of lauric acid and myristic acid bound to the 2-position of triglyceride in fats and oils is determined by the gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Association) “2.4.2.2-2013 fatty acid It measured by composition (FID temperature rising gas chromatography method) and "Recommendation 2-2013 2nd-position fatty acid composition". These contents are the total peak area of the monoacylglycerin fraction after treatment with the lipase solution measured by gas chromatography as in the above test method, based on the total mass of the 2-position fatty acid of triglyceride. There is.

(2) Preparation of oil composition and processed fish product (production of extremely hardened oil)
Extremely hardened oil was produced using laurin-based fat as a raw material.
A nickel catalyst was added to palm kernel oil at 0.25% by mass with respect to fats and oils, and hydrogenation was performed until the iodine value became 2 at a reaction temperature of 140 to 170 ° C. Thereafter, the nickel catalyst was removed by filtration, decolorization and deodorization were performed to obtain a palm kernel extremely hardened oil.
Hydrogenation was carried out for coconut oil under the same conditions to obtain an extremely hardened coconut oil.
In addition, the fatty acid content of carbon number 18 of palm kernel oil of a raw material was 20.7 mass%, and the fatty acid content of carbon number 18 of coconut oil was 11.1 mass%.

(Preparation of transesterified fats and oils 1 to 5)
Transesterified oil and fat 1 was produced by the following method. After heating the palm core extreme hardening oil of the raw material fats and oils shown in Table 1 to 110 ° C and sufficiently dehydrating it, add 0.08 mass% of sodium methylate as fat and oil amount as a chemical catalyst, and reduce pressure at 100 ° C. Transesterification was performed while stirring for 0.5 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil.

  The transesterified fats and oils 2 to 5 were prepared according to the method of producing transesterified fats and oils 1 using raw materials fats and oils shown in Table 1 singly or as a mixture of two or more.

The raw material fats and oils of the transesterified fats and oils 1-5 and its compounding quantity (mass%) are shown in Table 1. In addition, triesterified triglyceride S ₁ S ₁ S _{1 in which} all of the three constituent fatty acids in transesterified oils and fats 1 to 3 and palm core extremely hardened oil and palm extremely hardened oil are at least one selected from lauric acid and myristic acid The content of is shown in Table 2.

(Production of oil composition for processed seafood food and plastic oil)
The fats and oils shown in Table 3 were adjusted to 75 ° C. and added to the mixing tank at the proportions (mass%) described in Table 3 to obtain a fat and oil composition for processed seafood. Thereafter, the mixture dispersed uniformly while stirring with a propeller stirrer was quenched and quenched with a Perfector to obtain a plastic oil of shortening.

(Preparation of processed fish products)
In a food processor, 900 g of lean tuna meat, which had been temperature-controlled at 10 ° C., was crushed and minced. With respect to the minced lean meat, 100 g of the plastic fats and oils of Examples and Comparative Examples prepared above was added to a food processor and mixed until uniformly dispersed, to obtain a processed fish food.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
[Hue]
100 g of the processed seafood obtained in the above was put in a plastic bag, frozen in a shock freezer for 1 day, stored for 10 days at -10 ° C, and then thawed in a thermostat controlled at 10 ° C for 6 hours. The hue before freezing and the hue after cold thawing were visually confirmed and evaluated according to the following criteria.
Evaluation criteria ◎: No change is observed in the hue before freezing and after cold thawing.
○: The hue before freezing and after cold thawing is slightly reddish.
Δ: The hue after cold thawing is slightly brown.
X: The hue after cold thawing is brown.

  Next, 100 g of the processed seafood product obtained above is put in a plastic bag, frozen in a shock freezer for 1 day, stored at -20 ° C for 2 weeks, and then thawed in a thermostat controlled at 10 ° C for 6 hours, The texture and mouth melting of processed fish products were evaluated according to the following criteria.

  In addition, the panel performs the discrimination test of Gomi (sweet, acid, salt, bitter, umami), the concentration difference discrimination test of taste, the food taste discrimination test, and the standard olfactory test, and it is judged that each test is suitable. We selected four males and six females in their twenties and forties.

[Texture]
Changes in the texture (smoothness) of processed fish products before and after freezing and after thawing were evaluated by 10 panelists according to the following criteria.
Evaluation criteria ◎: 8 or more out of 10 panelists evaluated that there was no change in texture before freezing and after cold thawing.
○: 7 to 5 out of 10 panelists evaluated that there was no change in texture before freezing and after cold thawing.
Δ: 4 to 3 out of 10 panelists evaluated that there was no change in texture before freezing and after cold thawing.
X: Two out of ten panelists evaluated that there was no change in the texture before freezing and after cold thawing.

Melting mouth
The mouth melt of processed fishery products after cold thawing was evaluated by the panel 10 according to the following criteria.
Evaluation criteria ◎: 8 or more out of 10 panelists evaluated that the mouth melting was good.
○: 7 to 5 out of 10 panelists evaluated that the mouth melting was good.
Fair: 4 to 3 out of 10 panelists evaluated that the mouth melting was good.
×: Less than 2 out of 10 panelists evaluated that mouth melting was good.

The results of the above evaluation are shown in Table 3. Table 3 also shows the analysis values of the oil and fat composition. In the table, the blending amount of each fat and oil is indicated by mass%. SSS is the content (% by mass) of trisaturated triglyceride based on the total mass of fat and oil, and S ₁ S ₁ S ₁ is at least one selected from lauric acid and myristic acid in all three constituent fatty acids. Trisaturated triglyceride Content relative to the total mass of fat and oil (% by mass), 2-position lauric acid + 2-position myristic acid is the total of the constituent fatty acids bound to 2-position triglyceride of lauric acid and myristic acid bound to 2-position of triglyceride Content to mass (mass%), SUS / SSU is the mass ratio of symmetrical triglyceride (SUS) to asymmetric triglyceride (SSU), UUU + USU + UUS is diunsaturated triglyceride (USU, UUS), and 3 unsaturated triglycerides Indicates the total content (% by mass) with (UUU) based on the mass of the whole oil

  In the evaluation of Table 3, ◎ or が is particularly desirable for solving the problem, and the ◎ or 3 being all of the three evaluations is the index for the most desirable problem solving. If there is at least one of three evaluations, it is determined that the problem can not be solved.

From Table 3, Examples 1-14 mix extremely hardened oil which uses only laurin-based fats and oils, and in the fat and oil composition, specify the contents of trisaturated triglycerides S ₁ S ₁ S ₁ and trisaturated triglycerides SSS. It was a range. Examples 1 to 14 contain Comparative Examples _{1 to 4} , 6, ₇ and 3 saturated triglycerides S ₁ S ₁ S ₁ and trisaturated triglycerides SSS using Haiershin rapeseed extremely hardened oil and palm extremely hardened oil as extremely hardened oil. Even when compared with Comparative Examples 4 and 5 in which the amount is out of the range, it was confirmed that the processed fishery product has little change in hue before freezing and after cold thawing and does not brown. Moreover, after cold thawing, the texture of processed fish products was smooth, and the melting of the mouth was also good.

  Examples 1 to 7 and 10 and 13 using transesterified fats and oils as extremely hardened oils that use only laurin-based fats and oils tend to have particularly small changes in hue before and after freezing and thawing of processed fish products. .

  When raw materials of laurin-based fats and oils are compared, when palm core extreme curing oil is used among palm kernel oil and coconut oil, the fish processing is based on comparison with Examples 8, 9 and 14 using palm extreme curing oil, etc. The change in hue before and after freezing and thawing of the food tends to be particularly small.

  From the comparison of Examples 1 to 13 and Example 14, the content of lauric acid and myristic acid bound to the 2-position of triglycerides is within a specific range in terms of the total oil composition, before freezing and after cold thawing It tends to be more desirable in terms of suppressing changes in the hue and texture of the From the comparison of Example 13 and Example 5 in which the amount of transesterified fat and oil 1 is the same, it is more preferable that SUS / SSU is 1.2 or more in that the change in texture before and after freezing and thawing is suppressed. Tend.

Claims (8)

₁ to 9% by mass of trisaturated triglyceride S ₁ S ₁ S ₁ which is at least one selected from lauric acid and myristic acid in which all of the three constituent fatty acids are based on the total mass of the fat and oil,
An oil and fat composition for fishery processing, containing 7 to 38% by mass of trisaturated triglyceride SSS in which all of the three constituent fatty acids are saturated fatty acids (S) with respect to the mass of the whole oil. It is an extremely hardened oil whose raw material is only lauric oil and fat, and contains an extremely hardened oil which is optionally transesterified.
An oil and fat composition for processing fishery containing 7 to 38% by mass of trisaturated triglyceride SSS in which all of the three constituent fatty acids are saturated fatty acids with respect to the mass of the whole oil.   The oil composition for fishery processing according to claim 1 or 2, which is an extremely hardened oil composed solely of laurin-based oil and fat, which is transesterified.   The content of lauric acid and myristic acid bound to the 2-position of triglyceride is 3.5 to 25% by mass based on the total mass of constituent fatty acids bound to the 2-position of triglyceride. The oil and fat composition for fish processing according to any one of the preceding claims.   Of the constituent fatty acids, two of the saturated fatty acids (S) and one of the unsaturated fatty acids (U) of the two saturated triglycerides, symmetrical triglycerides (SUS) and asymmetric triglycerides (SSU) mass ratio (SUS / SSU) 5.) The oil and fat composition for fish processing according to any one of claims 1 to 4, which is 1.2 or more.   Among the constituent fatty acids, diunsaturated triglycerides in which two are unsaturated fatty acids (U) and one a saturated fatty acid (S), and triunsaturated triglycerides in which all three constituent fatty acids are unsaturated fatty acids (U) The total content is 60 mass% or more with respect to the mass of the whole fats and oils, The oil-fat composition for marine processing as described in any one of Claims 1-5.   The plastic fat for processed fish products containing the fat composition for processed fish products according to any one of claims 1 to 6.   A processed fish product containing the oil and fat composition for processed fish food according to any one of claims 1 to 6 or the plastic fat and oil for processed fish food according to claim 7.