JP2020068675A - Fat composition for white sauce - Google Patents
Fat composition for white sauce Download PDFInfo
- Publication number
- JP2020068675A JP2020068675A JP2018203379A JP2018203379A JP2020068675A JP 2020068675 A JP2020068675 A JP 2020068675A JP 2018203379 A JP2018203379 A JP 2018203379A JP 2018203379 A JP2018203379 A JP 2018203379A JP 2020068675 A JP2020068675 A JP 2020068675A
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- JP
- Japan
- Prior art keywords
- oil
- fat composition
- mass
- fat
- white sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Abstract
Description
本発明は、ホワイトソース用油脂組成物に関するものであり、特に当該油脂組成物を使用して製造した口どけが良好なホワイトソース、及びそれを含む加工食品にも関するものである。 The present invention relates to a fat composition for white sauce, and more particularly to a white sauce produced by using the fat composition, which has a good mouthfeel, and a processed food containing the same.
ホワイトソースは様々な食品と組み合わせて用いられている食品素材であり、各種食材を加えたり、硬さを調節したりすることで、例えば、グラタン、シチュー、ドリア、ラザニア、クリームコロッケといった加工食品が作られる。 White sauce is a food material used in combination with various foods, and by adding various foods or adjusting the hardness, for example, processed foods such as gratin, stew, doria, lasagna, cream croquette Made
ホワイトソースの一般的な作り方としては、溶かしたバターに小麦粉を加え、加熱して、さらさらとした状態になったら牛乳を加え、粘度が出るまで更に加熱し、塩、コショウで味付けするという方法がとられている。 As a general method of making white sauce, add flour to melted butter, heat it, add milk when it becomes silky, heat it until it becomes viscous, season it with salt and pepper. It is taken.
その一方で、ルウと呼ばれる食品素材を用いて、溶かしたルウと牛乳とを組み合わせて加熱することでホワイトソースを作ることも多い。ここで、ルウとは、溶かしたバターと小麦粉を混合加熱して、フレーク状やペースト状とした食品素材である。 On the other hand, using a food material called roux, it is often the case that melted roux and milk are combined and heated to make a white sauce. Here, the roux is a food material that is made into flakes or paste by mixing and heating melted butter and wheat flour.
ホワイトソースの食感を改良する目的で、これまでにホワイトソースやルウに用いる油脂について種々検討されている。 Various oils and fats used in white sauce and roux have been studied so far for the purpose of improving the texture of white sauce.
例えば、特許文献１には、特定のトリグリセリド組成を有する油脂を用いることで保形性や口どけの良さを両立した、固形ルウ用油脂組成物が記載されている。しかし、ここに示されている油脂組成物は、融点が高く口どけの悪化の原因となるＳ３トリグリセリド（構成する脂肪酸のすべてが炭素数１６−２４の飽和脂肪酸であるトリグリセリド）を多く含むものであり、口どけとしては更なる改良が望まれていた。また、特許文献２には、カゼイン分解物を含む水溶液と油脂を用いることで、良好な口どけや艶のクリームが得られるルウ用油脂組成物が記載されている。しかし、この文献中には前記油脂組成物の具体的な組成については何ら示されていない。
そこで、本発明の課題は、口どけが良好なホワイトソースが得られるホワイトソース用油脂組成物を提供することであり、さらに前記油脂組成物を使用して製造した口どけが良好なホワイトソース及びそれを用いて製造した加工食品を提供することである。 Therefore, an object of the present invention is to provide a fat composition for white sauce, which can obtain a white sauce with a good mouthfeel, and a white sauce with a good mouthfeel produced using the fat composition. It is to provide a processed food produced using it.
本発明者は、上記目的を達成するために、鋭意研究したところ、油脂組成物中のトリアシルグリセロールが特定の関係を満たすときに、良好な口どけが得られることを見出し、本発明を完成させた。 Means for Solving the Problems The present inventor has conducted extensive studies in order to achieve the above object, and found that when the triacylglycerol in the oil / fat composition satisfies a specific relationship, a good mouthfeel can be obtained, and the present invention has been completed. Let
すなわち、本発明は以下の態様を含み得る。
〔１〕油脂組成物中の全トリアシルグリセロールに占めるＭ３の含量（質量％）をＡ、ＨＭ２の含量（質量％）をＢ、Ｈ２Ｕの含量（質量％）をＣとしたときの、式Ａ×Ｂ×Ｃの値が７０００以上であるホワイトソース用油脂組成物（ただし、Ｍは炭素数１４以下の飽和脂肪酸、Ｈは炭素数１６以上の飽和脂肪酸、Ｕは不飽和脂肪酸を表し、Ｍ３はＭ３つで構成されるトリアシルグリセロール、ＨＭ２はＨ１つとＭ２つで構成されるトリアシルグリセロール、Ｈ２ＵはＨ２つとＵ１つで構成されるトリアシルグリセロールを表す。以下同じ）。
〔２〕１５℃における固体脂含量（ＳＦＣ）が３８％以上かつ２０℃におけるＳＦＣが２４％以下であることを特徴とする、〔１〕に記載のホワイトソース用油脂組成物。
〔３〕パームミッドフラクションを含むことを特徴とする、〔１〕又は〔２〕に記載の油脂組成物。
〔４〕ヤシ油の極度硬化油を含むことを特徴とする、〔１〕〜〔３〕のいずれか１項に記載の油脂組成物。
〔５〕前記油脂組成物が、可塑性の油脂組成物であることを特徴とする、〔１〕〜〔４〕のいずれか１項に記載の油脂組成物。
〔６〕〔１〕〜〔５〕のいずれか１項に記載の油脂組成物を含有することを特徴とする、ホワイトソース。
〔７〕〔６〕に記載のホワイトソースを含むことを特徴とする、加工食品。
That is, the present invention may include the following aspects.
[1] Formula A where M3 content (% by mass) in the total triacylglycerol in the oil and fat composition is A, HM2 content (% by mass) is B, and H2U content (% by mass) is C The oil composition for white sauce having a value of × B × C of 7,000 or more (provided that M is a saturated fatty acid having 14 or less carbon atoms, H is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid, and M3 is M3 is a triacylglycerol, HM2 is a triacylglycerol composed of H1 and M2, and H2U is a triacylglycerol composed of H2 and U1. The same applies hereinafter.
[2] The oil and fat composition for a white sauce according to [1], wherein the solid fat content (SFC) at 15 ° C is 38% or more and the SFC at 20 ° C is 24% or less.
[3] The oil / fat composition according to [1] or [2], which contains a palm mid fraction.
[4] The oil / fat composition according to any one of [1] to [3], which contains an extremely hardened oil of coconut oil.
[5] The oil / fat composition according to any one of [1] to [4], wherein the oil / fat composition is a plastic oil / fat composition.
[6] A white sauce containing the oil composition according to any one of [1] to [5].
[7] A processed food containing the white sauce according to [6].
本発明のホワイトソース用油脂組成物はある温度で急激に結晶が溶解する特徴をもつ。これによって、本発明の油脂組成物を用いた食品は、喫食時に良好な口どけが感じられる。すなわち、Ｍ３の含量（質量％）、ＨＭ２の含量（質量％）、及びＨ２Ｕの含量（質量％）が特定の関係を満たすように調整することで、誰でも簡単に、口どけ良好なホワイトソース、及びそれを含む加工食品を製造することができるようになり、需要者の要求を満たすことができる。 The fat and oil composition for white sauce of the present invention is characterized in that crystals are rapidly dissolved at a certain temperature. As a result, the food using the oil / fat composition of the present invention has a good mouthfeel at the time of eating. That is, by adjusting the content of M3 (mass%), the content of HM2 (mass%), and the content of H2U (mass%) to satisfy a specific relationship, anyone can easily and easily enjoy a white sauce. , And processed foods containing the same can be manufactured, and the demands of consumers can be satisfied.
以下、本発明の「ホワイトソース用油脂組成物」について順を追って説明する。
（油脂組成物）
本発明の「油脂組成物」は、油脂組成物中の全トリアシルグリセロールに占めるＭ３の含量（質量％）をＡ、ＨＭ２の含量（質量％）をＢ、Ｈ２Ｕの含量（質量％）をＣとしたときの、式Ａ×Ｂ×Ｃの値が７０００以上である油脂組成物である。より好ましくは当該値が７５００以上であり、さらに好ましくは８０００以上であり、最も好ましくは８０００以上１１０００以下である。以下、詳細に説明する。
Hereinafter, the “oil and fat composition for white sauce” of the present invention will be described step by step.
(Fat composition)
The “oil and fat composition” of the present invention is such that the content (mass%) of M3 in the total triacylglycerol in the oil and fat composition is A, the content (mass%) of HM2 is B, and the content (mass%) of H2U is C. And the value of the formula A × B × C is 7,000 or more. The value is more preferably 7500 or more, further preferably 8000 or more, and most preferably 8000 or more and 11000 or less. The details will be described below.
（油脂組成物のトリアシルグリセロール組成）
本発明の「油脂組成物」は、油脂組成物中の全トリアシルグリセロールに占めるＭ３の含量（質量％）をＡ、ＨＭ２の含量（質量％）をＢ、Ｈ２Ｕの含量（質量％）をＣとしたときの式Ａ×Ｂ×Ｃの値は、例えば、後記するラウリン系油脂およびパーム系油脂（パーム油、パームオレイン、パームミッドフラクション等）を、後記する範囲で配合することで、上記規定の範囲に適宜調整することが可能である。
(Triacylglycerol composition of oil and fat composition)
The “oil and fat composition” of the present invention is such that the content (mass%) of M3 in the total triacylglycerol in the oil and fat composition is A, the content (mass%) of HM2 is B, and the content (mass%) of H2U is C. The value of the formula A × B × C can be defined by, for example, blending lauric oil and fat and palm oil (palm oil, palm olein, palm mid fraction, etc.) described below in the range described below. It is possible to appropriately adjust the range.
上式Ａ×Ｂ×Ｃの値が前記規定の範囲であると、油脂組成物が特定の温度で急激に溶解する特徴を示し、これを用いることで良好な口どけのホワイトソースが得られる。
ここで、理論にはとらわれないが、上式Ａ×Ｂ×Ｃの値が７０００以上で良好な口どけのホワイトソースが得られるのは、以下のようなメカニズムによると考えられる。
構成炭素数が大きく異なる油脂を混合した場合、油脂の融点が低下して油脂結晶量が減少する「融点降下」という現象が起こることが知られている。
本発明のホワイトソース用油脂組成物は、「融点降下」の現象を適度に生じさせることで、ある温度で急激に結晶が溶解する特徴を示すものである。
本発明のホワイトソース用油脂組成物は、口どけの良い油脂として知られるラウリン系油脂の主要なトリアシルグリセロールである「Ｍ３」および「ＨＭ２」、同じく口どけの良い油脂として知られるパームミッドフラクションの主要なトリアシルグリセロールである「Ｈ２Ｕ」とに着目し、これらトリアシルグリセロールの含量から適度な「融点降下」の生じる範囲を規定することで、より良好な口どけを実現したものである。
上式Ａ×Ｂ×Ｃの値が７０００未満である場合はＭ３、ＨＭ２、Ｈ２Ｕの各含量が少ないか、偏りがある場合であり、結果として融点降下の生じる程度が小さく、急激な溶解が示されず、口どけは限定的なものとなってしまうものと思われる。
When the value of the above formula A × B × C is in the above-specified range, the fat composition rapidly dissolves at a specific temperature, and by using this, a good mouth-watering white sauce can be obtained.
Here, although not bound by theory, it is considered that the following mechanism is responsible for obtaining a good-smelling white source when the value of the above formula A × B × C is 7,000 or more.
It is known that when fats and oils having significantly different constituent carbon numbers are mixed, a phenomenon called "melting point decrease" occurs in which the melting point of the fats and oils decreases and the amount of fat and oil crystals decreases.
The oil and fat composition for white sauce of the present invention has a characteristic that crystals are rapidly dissolved at a certain temperature by appropriately causing the phenomenon of "melting point decrease".
The oil and fat composition for white sauce of the present invention comprises "M3" and "HM2", which are the major triacylglycerols of lauric oils and fats known as oils and fats that can be melted, and palm mid fraction, which is also known as a fat and oil that can be melted. By paying attention to “H2U”, which is the main triacylglycerol of the above, and by defining the range in which an appropriate “melting point drop” occurs from the content of these triacylglycerols, a better humor is realized.
If the value of the above formula A × B × C is less than 7000, it means that the content of M3, HM2, and H2U is small or uneven, and as a result, the melting point is not lowered so much that rapid dissolution is shown. Without this, it seems that the speech will be limited.
また、本発明の「油脂組成物」は、１５℃における固体脂含量（ＳＦＣ）が３８％以上かつ２０℃におけるＳＦＣが２４％以下であることが好ましい。さらに好ましくは、１５℃におけるＳＦＣが４０％以上かつ２０℃におけるＳＦＣが２２％以下であり、最も好ましくは１５℃におけるＳＦＣが４２％以上かつ２０℃におけるＳＦＣが２１％以下である。 Further, the “oil and fat composition” of the present invention preferably has a solid fat content (SFC) at 15 ° C. of 38% or more and an SFC at 20 ° C. of 24% or less. More preferably, the SFC at 15 ° C is 40% or more and the SFC at 20 ° C is 22% or less, and most preferably the SFC at 15 ° C is 42% or more and the SFC at 20 ° C is 21% or less.
１５℃、２０℃におけるＳＦＣ値が上記の範囲であると、油脂組成物が特定の温度で急激に溶解する特徴を示し、これを用いることで良好な口どけのホワイトソースが得られる。 When the SFC value at 15 ° C. and 20 ° C. is within the above range, the fat composition exhibits a characteristic of rapidly dissolving at a specific temperature, and by using this, a good mouth-watering white sauce can be obtained.
（油脂組成物の配合）
本発明の「油脂組成物」は、例えば、ラウリン系油脂（特に完全水素添加したもの）及びパーム系油脂（特にパームミッドフラクション）を含有して構成される。
(Formulation of oil and fat composition)
The “oil and fat composition” of the present invention is configured to contain, for example, lauric oil and fat (particularly completely hydrogenated) and palm oil and fat (particularly palm mid fraction).
＜ラウリン系油脂＞
本発明でいう「ラウリン系油脂」は、炭素数１２の飽和脂肪酸であるラウリン酸を全構成脂肪酸中に４０質量％以上含有するものをいう。
<Laurin oils and fats>
The "lauric oil and fat" referred to in the present invention means one containing 40% by mass or more of lauric acid, which is a saturated fatty acid having 12 carbon atoms, in all the constituent fatty acids.
このようなラウリン系油脂の原料油脂としては、ヤシ油、パーム核油、及びそれらの分別油、エステル交換油、硬化油から１種または２種以上を組み合わせて選択することが好ましく、特にヤシ油の極度硬化油を選択することが好ましい。ラウリン酸が全構成脂肪酸中４０質量％以上である範囲であれば、ヤシ油、パーム核油由来の油脂以外の植物油脂やその加工油脂を混合してもよい。混合させる植物油脂が水素添加された硬化油を用いる場合には、トランス脂肪酸を存在させないために二重結合すべてに水素を添加した極度硬化油にすることが好ましい。
ヤシ油の極度硬化油は、ヤシ油をヨウ素価が１０以下（好ましくはヨウ素価０〜１）になるように水素添加して得られる食用油脂であり、例えば、市販品（商品名：ヤシ硬化油３４、日清オイリオグループ株式会社製）を使用することができる。水素添加の方法は、特に制限はなく、通常の方法により行うことができ、例えば、ニッケル触媒の下、水素圧０．０２〜０．３Ｍｐａ、１６０〜２００℃の条件にて行うことができる。
It is preferable to select one kind or a combination of two or more kinds of coconut oil, palm kernel oil, and fractionated oils thereof, transesterified oils, and hydrogenated oils as the raw material fats and oils of such lauric oils and fats, and especially coconut oils. It is preferable to select the extremely hardened oil. As long as lauric acid is 40% by mass or more in all the constituent fatty acids, vegetable oils and fats other than oils and fats derived from coconut oil and palm kernel oil and processed oils and fats thereof may be mixed. When a hydrogenated hydrogenated oil is used as the vegetable oil to be mixed, it is preferable to use a hydrogenated hardened oil in which all double bonds are hydrogenated in order to prevent the presence of trans fatty acids.
The extremely hardened oil of coconut oil is an edible oil and fat obtained by hydrogenating coconut oil so that the iodine value becomes 10 or less (preferably iodine value 0 to 1), and for example, a commercially available product (trade name: coconut hardened) Oil 34, manufactured by Nisshin Oillio Group Co., Ltd.) can be used. The method of hydrogenation is not particularly limited, and can be carried out by an ordinary method, for example, under a nickel catalyst, under conditions of hydrogen pressure of 0.02 to 0.3 MPa and 160 to 200 ° C.
ラウリン系油脂としてヤシ油の極度硬化油を用いる場合には、油脂組成物中に１５質量％〜６５質量％含有させることが好ましい。より好ましくは１５質量％〜３５質量％ないしは４５質量％〜６５質量％、最も好ましくは１５質量％〜２５質量％ないしは３５質量％〜６５質量％である。パームオレインのエステル交換油の含有量を上記範囲にすることにより、上式Ａ×Ｂ×Ｃの値を７０００以上に調整することが容易となり、得られる油脂組成物の口どけも優れたものとなる。 When an extremely hardened oil of coconut oil is used as the lauric oil and fat, it is preferably contained in the oil and fat composition in an amount of 15% by mass to 65% by mass. It is more preferably 15% by mass to 35% by mass or 45% by mass to 65% by mass, and most preferably 15% by mass to 25% by mass or 35% by mass to 65% by mass. By adjusting the content of the transesterified oil of palm olein to the above range, it becomes easy to adjust the value of the above formula A × B × C to 7,000 or more, and the obtained oil and fat composition has an excellent mouthfeel. Become.
＜パーム系油脂＞
本発明でいう「パーム系油脂」は、パーム油及びその分別油、硬化油、エステル交換油を意味し、特にパーム油の分別油であるパームミッドフラクションを油脂組成物に含有させることが好ましい。
<Palm-based fats and oils>
The term "palm-based oil / fat" as used in the present invention means palm oil and its fractionated oil, hydrogenated oil, and transesterified oil, and it is particularly preferable that the oil / fat composition contains palm mid fraction, which is a fractionated oil of palm oil.
分別の方法は、特に限定されないが、ドライ分別、乳化分別、溶剤分別等により行うことができ、特に、ドライ分別により経済的に行うことができる。 The method of fractionation is not particularly limited, but it can be performed by dry fractionation, emulsification fractionation, solvent fractionation, etc. In particular, dry fractionation can be economically performed.
ドライ分別は、一般的には槽内で攪拌しながら分別原料油脂を冷却し、結晶を析出させた後、圧搾及び／又はろ過によって硬質部（結晶画分）と軟質部（液状画分）を得ることにより行うことができる。 In the dry fractionation, generally, the raw material fats and oils for fractionation are cooled while stirring in a tank to precipitate crystals, and then the hard part (crystal fraction) and the soft part (liquid fraction) are squeezed and / or filtered. It can be done by obtaining.
パームミッドフラクションを使用する場合には、上記油脂組成物中に３５質量％〜８５質量％含有させることが好ましい。より好ましくは４０質量％〜８０質量％、さらに好ましくは４５質量％〜７５質量％、最も好ましくは５０質量％〜７０質量％である。パームミッドフラクションの含有量を上記範囲にすることにより、上式Ａ×Ｂ×Ｃの値を７０００以上に調整することが容易となる。 When using palm mid fraction, it is preferable to contain 35 mass% to 85 mass% in the said oil-fat composition. It is more preferably 40% by mass to 80% by mass, further preferably 45% by mass to 75% by mass, and most preferably 50% by mass to 70% by mass. By setting the content of the palm mid fraction within the above range, it becomes easy to adjust the value of the above formula A × B × C to 7,000 or more.
（油脂組成物中のその他の配合）
本発明の「油脂組成物」は、効果を損なわない程度であれば、油脂成分として動植物油を適宜配合することができる。具体的には、大豆油、菜種油、高オレイン酸菜種油、コーン油、綿実油、サフラワー油、高オレイン酸サフラワー油、ヒマワリ油、高オレイン酸ヒマワリ油、ゴマ油、米油、牛脂、豚脂及び乳脂等やこれらのエステル交換油及び分別油が挙げられる。また、これらの動植物油の部分水素添加油（油脂を部分的に水素添加することで硬くした油脂であり、硬化油とも呼ばれる）を用いることもできる。これらは１種又は２種以上を組み合わせて用いることができる。
(Other compounding in fat composition)
The “oil and fat composition” of the present invention can appropriately contain animal and vegetable oil as an oil and fat component as long as the effect is not impaired. Specifically, soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic acid safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, rice oil, beef tallow, lard and Examples thereof include milk fat, transesterified oils and fractionated oils thereof. Further, partially hydrogenated oils of these animal and vegetable oils (oils and fats hardened by partially hydrogenating oils and fats, also called hardened oils) can be used. These can be used alone or in combination of two or more.
本発明の「油脂組成物」の油脂成分としては、例えば、ヤシ油の極度硬化油とパームミッドフラクションを組み合わせたものが好ましい。 As the oil / fat component of the “oil / fat composition” of the present invention, for example, a combination of extremely hardened coconut oil and palm mid fraction is preferable.
本発明の「油脂組成物」は、必要に応じて通常の油脂に用いられる添加剤を適宜配合することができる。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、油脂の結晶調整等を目的としたグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、植物ステロール、トコフェロール及びレシチン等が挙げられる。 The “oil and fat composition” of the present invention can be appropriately blended with additives used for ordinary fats and oils, if necessary. Specifically, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, vitamin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, adjusting crystal of fats and oils, etc. E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, plant sterol, tocopherol, lecithin and the like can be mentioned.
本発明の「油脂組成物」の製造方法は、上式Ａ×Ｂ×Ｃの値が７０００以上の範囲となるように調製すれば、特に限定されるものではない。例えば、上述したラウリン系油脂やパーム系油脂などを配合したものを、装置を用いて混合攪拌することが挙げられる。従来公知の装置を用いて行うことができ、例えば、パドルミキサー、アジホモミキサー、ディスパーミキサー等を用いることができる。 The method for producing the “oil and fat composition” of the present invention is not particularly limited as long as it is prepared so that the value of the above formula A × B × C falls within the range of 7,000 or more. For example, it is possible to use a device to mix and stir a mixture of the above-mentioned lauric oil and fat and palm oil and fat. It can be carried out by using a conventionally known device, and for example, a paddle mixer, an azimumo mixer, a disper mixer or the like can be used.
（可塑性油脂組成物）
また、本発明の「油脂組成物」は、以下に示すような可塑性であってもよい。
(Plastic oil / fat composition)
Further, the “oil and fat composition” of the present invention may be plastic as shown below.
本発明の可塑性の「油脂組成物」は、油相中に油分を含有しており、可塑性の油脂組成物の油相中おける油分含量は、８０〜１００質量％であることが好ましく、８５〜１００質量％であることがより好ましく、９０〜１００質量％であることがさらに好ましく、１００質量％（油相中の油分が上記本発明の油脂組成物のみからなる）であることが最も好ましい。ここで、油分とは、本発明の可塑性の油脂組成物において油相中に含まれる油脂成分すべてのことを意味する。 The plastic "oil / fat composition" of the present invention contains an oil component in the oil phase, and the oil content in the oil phase of the plastic oil / fat composition is preferably 80 to 100% by mass, and 85 to 85% by mass. The content is more preferably 100% by mass, further preferably 90 to 100% by mass, and most preferably 100% by mass (the oil content in the oil phase is composed only of the oil / fat composition of the present invention). Here, the oil content means all of the fat and oil components contained in the oil phase in the plastic fat and oil composition of the present invention.
本発明の可塑性の「油脂組成物」の油相には、本発明の効果を損なわない範囲において、上記「油脂組成物」以外の動植物油をさらに含有させることもできる。動植物油は、通常、可塑性油脂に配合させる油脂であれば、特に制限なく使用することができるが、例えば、菜種油、高オレイン酸菜種油、コーン油、綿実油、サフラワー油、高オレイン酸サフラワー油、ヒマワリ油、高オレイン酸ヒマワリ油、ゴマ油、米油、乳脂、バター等が挙げられる。また、これらの動植物油の部分水素添加油を用いることもできる。これらは１種又は２種以上を組み合わせて用いることができる。 The oil phase of the plastic “oil / fat composition” of the present invention may further contain animal and vegetable oils other than the above “oil / fat composition”, as long as the effects of the present invention are not impaired. Animal and vegetable oils can be used without particular limitation as long as they are oils and fats to be blended with plastic oils and fats. , Sunflower oil, high oleic sunflower oil, sesame oil, rice oil, milk fat, butter and the like. Further, partially hydrogenated oils of these animal and vegetable oils can also be used. These can be used alone or in combination of two or more.
本発明の可塑性の「油脂組成物」の油相に含まれる油分として本発明の油脂組成物とそれ以外の油脂成分を併用する場合には、可塑性の油脂組成物の油相に含まれる油分中の上式Ａ×Ｂ×Ｃの値が前述の規定の範囲を満たすようにそれぞれの油分を配合することが好ましい。 When the fat composition of the present invention and other fats and oils components are used in combination as the fat contained in the oil phase of the plastic “fat composition” of the present invention, in the oil component contained in the oil phase of the plastic fat composition It is preferable that the respective oil components are blended so that the value of the above formula A × B × C satisfies the above specified range.
また、本発明の可塑性の「油脂組成物」は、水相を有するものと、水相を有さないものとに大別される。 Further, the plastic “oil and fat composition” of the present invention is roughly classified into those having an aqueous phase and those not having an aqueous phase.
水相を有する可塑性の「油脂組成物」の形態としては、油中水型乳化物、水中油型乳化物、二重乳化型乳化物が挙げられるが、油中水型乳化物であることが好ましい。前述の油中水型乳化物タイプの可塑性の油脂組成物としては、マーガリン、ファットスプレッドが挙げられる。 Examples of the form of the plastic "oil / fat composition" having an aqueous phase include a water-in-oil emulsion, an oil-in-water emulsion, and a double-emulsion emulsion, which are water-in-oil emulsions. preferable. Examples of the water-in-oil emulsion type plastic oil and fat composition include margarine and fat spread.
本発明の可塑性の「油脂組成物」が油中水型乳化物、水中油型乳化物、二重乳化型乳化物である場合、油相の含量は、４８〜９８質量％であることが好ましく、６０〜９８質量％であることが好ましい、水相の含量は、２〜５２質量％であることが好ましく、２〜４０質量％であることがより好ましい。可塑性の油脂組成物の油相、水相の含量が上記範囲であると、得られる可塑性の油脂組成物が低温での可塑性の良いものとなる。 When the plastic “oil / fat composition” of the present invention is a water-in-oil emulsion, an oil-in-water emulsion, or a double emulsion emulsion, the content of the oil phase is preferably 48 to 98% by mass. , 60 to 98% by mass, the content of the aqueous phase is preferably 2 to 52% by mass, and more preferably 2 to 40% by mass. When the content of the oil phase and the aqueous phase of the plastic oil / fat composition is within the above range, the obtained plastic oil / fat composition has good plasticity at low temperature.
油相には、油分（本発明の油脂組成物を含む全油脂成分）、乳化剤、香料等が配合される。水相には、水、食塩、脱脂粉乳、呈味成分等が配合される。 An oil phase (all oil and fat components including the oil and fat composition of the present invention), an emulsifier, a perfume and the like are mixed in the oil phase. Water, salt, skimmed milk powder, a taste component and the like are mixed in the aqueous phase.
水相を有さない可塑性の「油脂組成物」の形態としては、ショートニングが挙げられる。可塑性の油脂組成物がショートニングである場合、油相の含量は１００質量％となる。ショートニングには、油分（本発明の油脂組成物を含む全油脂成分）、乳化剤等が配合される。 Examples of the form of the plastic “oil / fat composition” having no aqueous phase include shortening. When the plastic oil / fat composition is shortening, the content of the oil phase is 100% by mass. The shortening is mixed with an oil component (all oil and fat components including the oil and fat composition of the present invention), an emulsifier and the like.
本発明の可塑性の「油脂組成物」には、乳化剤を配合することができる。乳化剤としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、縮合リシノレイン脂肪酸エステル、グリセリン脂肪酸エステル等の合成乳化剤や、大豆レシチン、卵黄レシチン、大豆リゾレシチン、卵黄リゾレシチン、酵素処理卵黄、サポニン、植物ステロール類、乳脂肪球皮膜等の合成乳化剤でない乳化剤が挙げられる。可塑性の油脂組成物中における乳化剤の配合量は、０．０１〜５質量％であることが好ましく、０．０５〜２質量％であることがより好ましく、０．１〜１質量％であることが更に好ましい。 An emulsifier can be added to the plastic "oil / fat composition" of the present invention. As the emulsifier, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, synthetic emulsifier such as glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme treated egg yolk, Examples include emulsifiers that are not synthetic emulsifiers such as saponins, plant sterols, and milk fat globule coatings. The compounding amount of the emulsifier in the plastic oil / fat composition is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and 0.1 to 1% by mass. Is more preferable.
本発明の可塑性の「油脂組成物」は、その他の成分として、通常、可塑性の油脂組成物に配合される成分を配合することができる。その他の成分としては、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類や糖アルコール類、ステビア、アスパルテーム等の甘味料、β‐カロテン、カラメル、紅麹色素等の着色料、トコフェロール、茶抽出物（カテキン等）、ルチン等の酸化防止剤、小麦蛋白や大豆蛋白といった植物蛋白、卵及び各種卵加工品、香料、全脂粉乳、脱脂粉乳、乳清蛋白等の乳製品、調味料、ｐＨ調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、ココアマス、ココアパウダー、穀類、豆類、野菜類、肉類、魚介類等の食品素材や食品添加物が挙げられる。 The plastic “oil / fat composition” of the present invention may contain, as other components, the components usually added to the plastic oil / fat composition. Other components include thickening stabilizers, salt, salting agents such as potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, β-carotene and caramel. , Colorants such as red yeast rice pigment, tocopherols, tea extracts (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soybean protein, eggs and various processed egg products, flavors, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cocoa trout, cocoa powder, cereals, beans, vegetables, meats, seafood, etc. Ingredients and food additives are included.
本発明の可塑性の「油脂組成物」の製造方法は、特に制限されるものではなく、公知の方法により製造することができる。
具体的には、先ず、本発明の「油脂組成物」を含む油相を溶解し、必要により水相を混合乳化した後、冷却し、結晶化させることで製造することができる。冷却、結晶化は、冷却可塑化させることが好ましい。
冷却条件は、好ましくは−０．５℃／分以上、更に好ましくは−５℃／分以上である。この際、徐冷却より急冷却の方が好ましい。
冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクター等のマーガリン製造機やプレート型熱交換機等が挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組合せも挙げられる。
また、油相の溶解後又は混合乳化後は、殺菌処理することが望ましい。殺菌方法は、タンクでのバッチ式でも、プレート型熱交換機や掻き取り式熱交換機を用いた連続式でも構わない。
The method for producing the plastic “oil / fat composition” of the present invention is not particularly limited and can be produced by a known method.
Specifically, it can be produced by first dissolving the oil phase containing the “oil / fat composition” of the present invention, optionally mixing and emulsifying the aqueous phase, then cooling and crystallizing. Cooling and crystallization are preferably performed by cooling and plasticizing.
The cooling condition is preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling.
Examples of the device for cooling include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botter, a combinator, a perfector, and a plate heat exchanger. Further, as a device for cooling, a combination of an open type dia cooler and a compactor can also be mentioned.
In addition, it is desirable to perform sterilization treatment after the oil phase is dissolved or after the mixed emulsification. The sterilization method may be a batch type in a tank or a continuous type using a plate heat exchanger or a scraping heat exchanger.
（ホワイトソース）
本発明の「ホワイトソース」は、上記の油脂組成物（上述した可塑性の油脂組成物を含む）を含有するものであり、前記油脂組成物を使用して製造されるものであれば特に制限されない。ホワイトソース中における前記油脂組成物の配合量は、ホワイトソースを用いて製造する加工食品の種類によって異なるため、特に限定されるものではないが、例えば、ホワイトソース１００質量％に対して、上記油脂組成物は、３〜１５質量％であることが好ましく、４〜１２質量％であることがより好ましく、５〜１０質量％であることがさらに好ましい。３質量％以上であると、油脂のコク味が感じられやすくなるため、好ましく、１５質量％以下であると油っぽさが抑えられる点で、好ましい。
(White sauce)
The "white sauce" of the present invention contains the above oil / fat composition (including the above-mentioned plastic oil / fat composition), and is not particularly limited as long as it is produced using the above oil / fat composition. .. The amount of the oil / fat composition in the white sauce is not particularly limited because it varies depending on the type of processed food produced using the white sauce, but for example, the amount of the oil / fat is 100% by mass of the white sauce. The composition is preferably 3 to 15% by mass, more preferably 4 to 12% by mass, and further preferably 5 to 10% by mass. When the content is 3% by mass or more, the richness of the fats and oils is likely to be felt, so that it is preferable, and when the content is 15% by mass or less, the oiliness is suppressed, which is preferable.
本発明の「ホワイトソース」の製造に用いられる原料としては、例えば、小麦粉、澱粉、調味料、香辛料、着香料等、従来からホワイトソースの製造に用いられる原料が用いられる。必要に応じて、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、サポニン等の水溶性乳化剤やキサンタンガム、アラビアガム等の多糖類系乳化安定剤、大豆蛋白質、カゼインナトリウム等の蛋白質系乳化安定剤、食塩、グルタミン酸ナトリウム、砂糖、ビーフエキス等の調味料、りん酸塩、クエン酸塩等のｐＨ調整剤も使用することができる。 As the raw material used for producing the “white sauce” of the present invention, for example, raw materials conventionally used for producing white sauce such as wheat flour, starch, seasonings, spices, and flavors are used. If necessary, for example, glycerin fatty acid ester, sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, water-soluble emulsifiers such as saponin and xanthan gum, polysaccharide emulsion stabilizers such as gum arabic, soybean protein, A protein-based emulsion stabilizer such as casein sodium, seasoning such as sodium chloride, sodium glutamate, sugar and beef extract, and a pH adjusting agent such as phosphate and citrate can also be used.
本発明の「ホワイトソース」の製造方法としては、常法が用いられ、例えば、本発明の油脂組成物を加熱して溶解し、そこに小麦粉を少量ずつ入れルウを形成させた後、牛乳を投入し、粘度が出たところで調味料を入れ、クリーム状のホワイトソースをバットに取り出し、粗熱を取り除いた後に冷蔵庫で冷やす方法である。その後、本発明のホワイトソースは通常のホワイトソースと同様に、必要に応じ他の具材と共に、レトルトパウチまたは缶に充填されレトルト処理を施してもよい。 As a method for producing the "white sauce" of the present invention, a conventional method is used, for example, the oil and fat composition of the present invention is heated and dissolved, and then flour is added little by little to form a roux, and then milk is added. It is a method of adding the seasoning after pouring it in, and when the viscosity comes out, taking out the creamy white sauce into a vat, removing the rough heat, and then cooling in a refrigerator. After that, the white sauce of the present invention may be filled in a retort pouch or a can together with other ingredients, if necessary, and subjected to a retort treatment in the same manner as a normal white sauce.
（加工食品）
本発明の「加工食品」は、上記ホワイトソースを含むものであり、上記ホワイトソースを使用して製造されるものであれば特に制限されない。加工食品中における前記油脂組成物の配合量は、加工食品の種類によって異なるため、特に限定されない。
(processed food)
The “processed food” of the present invention includes the above white sauce, and is not particularly limited as long as it is manufactured using the above white sauce. The blending amount of the oil / fat composition in the processed food varies depending on the type of the processed food and is not particularly limited.
本発明の「ホワイトソース」を使用して製造される本発明の加工食品としては、例えば、グラタン、シチュー、ドリア、ラザニア、クリームコロッケ、パスタソース等が挙げられ、これらの加工食品は、レトルト食品（インスタント食品、即席食品と呼ばれることもある）として加工されることもある。これらの加工食品の製造方法は、従来公知のものを使用することができ、特に限定されないが、例えば、クリームコロッケであれば、野菜、肉、魚介等の具材を調理し、これに本発明のホワイトソースを混ぜて一体化した後、ボウルに移して粗熱を取り、適度な大きさに分けて成形した後、衣をつけてフライ調理する方法が挙げられる。 Examples of the processed food of the present invention produced using the "white sauce" of the present invention include gratin, stew, doria, lasagna, cream croquette, pasta sauce and the like, and these processed foods are retort foods. Sometimes processed as (instant food, sometimes called instant food). As a method for producing these processed foods, conventionally known ones can be used and are not particularly limited. For example, in the case of cream croquette, ingredients such as vegetables, meat and seafood are cooked, and the present invention After mixing and integrating the white sauce, the mixture is transferred to a bowl to remove rough heat, divided into suitable sizes, molded, and then fried with a batter.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。以下において「％」とは、特別な記載がない場合、質量％を示す。 Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples. In the following, “%” means mass% unless otherwise specified.
（油脂組成物の調製及び測定）
表１に示す配合で下記の原料油脂（油脂１〜油脂３）を混合し、実施例１〜４の油脂組成物及び比較例１〜２の油脂組成物を得た。
(Preparation and measurement of oil and fat composition)
The following raw oils and fats (oils 1 to 3) were mixed in the formulations shown in Table 1 to obtain the oils and fats compositions of Examples 1 to 4 and the oils and fats compositions of Comparative Examples 1 and 2.
（原料油脂）
＜油脂１＞
ヤシ油（商品名：精製やし油（Ｓ）、日清オイリオグループ株式会社社製）を油脂１とした。
(Raw oil and fat)
<Fat 1>
Palm oil (trade name: refined coconut oil (S), manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat / oil 1.
＜油脂２＞
ヤシ油の極度硬化油（商品名：ヤシ硬化油３４、日清オイリオグループ株式会社製）を油脂２とした。
<Fat 2>
Oil 2 was an extremely hardened oil of coconut oil (trade name: hardened coconut oil 34, manufactured by Nisshin Oillio Group Co., Ltd.).
＜油脂３＞
パーム油（商品名：精製パーム油（Ｓ）、日清オイリオグループ株式会社製）を分別することで得られた軟質部（パームオレイン：ヨウ素価５６、日清オイリオグループ株式会社社内製）を、さらに分別することで硬質部（パームミッドフラクション：ヨウ素価４５、日清オイリオグループ株式会社社内製）を得て、これを油脂３とした。
<Fat 3>
The soft part (palm olein: iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) obtained by separating palm oil (trade name: refined palm oil (S), manufactured by Nisshin Oillio Group Co., Ltd.) By further fractionating, a hard portion (palm mid fraction: iodine value 45, manufactured by Nisshin Oillio Group Co., Ltd.) was obtained, and this was designated as oil and fat 3.
＜油脂４＞
パーム油（ヨウ素価５２、商品名：精製パーム油、日清オイリオグループ株式会社製）を分別することで得られた軟質部（パームオレイン：ヨウ素価５６、日清オイリオグループ株式会社社内製）を、減圧下１１０℃に加熱することにより十分に乾燥させた後、対油０．２質量％のナトリウムメトキシドを添加し、減圧下１１０℃３０分間攪拌し、エステル交換反応を進行させた。エステル交換反応終了後、水洗、脱色、脱臭を行うことでパームオレインのエステル交換油（ヨウ素価５６、日清オイリオグループ株式会社社内製）を得て、これを油脂４とした。
<Fat 4>
The soft part (palm olein: iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.) obtained by separating palm oil (iodine value 52, trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) After being sufficiently dried by heating at 110 ° C. under reduced pressure, 0.2% by mass of sodium methoxide with respect to the oil was added, and the mixture was stirred at 110 ° C. for 30 minutes under reduced pressure to proceed the transesterification reaction. After the completion of the transesterification reaction, washing with water, decolorization, and deodorization were performed to obtain a transesterified oil of palm olein (iodine value 56, manufactured by Nisshin Oillio Group Co., Ltd.), which was designated as Oil 4.
（測定方法）
また、表１に示す油脂組成物中の全トリアシルグリセロールに占めるＭ３、ＨＭ２、Ｈ２Ｕ含量、並びに油脂組成物の固体脂含量（ＳＦＣ）の測定は以下の方法により測定した。測定結果を表１に示す。
(Measuring method)
Further, the M3, HM2, and H2U contents in the total triacylglycerols in the oil and fat composition shown in Table 1 and the solid fat content (SFC) of the oil and fat composition were measured by the following methods. The measurement results are shown in Table 1.
油脂組成物中の全トリアシルグリセロールに占めるＭ３、ＨＭ２、Ｈ２Ｕ含量は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）を参考にしたガスクロマトグラフィー法により測定した。 The content of M3, HM2, and H2U in the total triacylglycerol in the oil and fat composition was measured by a gas chromatography method with reference to JAOCS, vol70, 11, 1111-1114 (1993).
油脂組成物のＳＦＣは、社団法人 日本油化学会編、「基準油脂分析試験法」の２．２．９−２００３ 固体脂含量（ＮＭＲ法）に準じて測定した。ＳＦＣの％は単に割合を示す。 The SFC of the oil / fat composition was measured according to 2.2.9-2003 solid fat content (NMR method) of “Standard Oil / Fat Analysis Test Method” edited by Japan Oil Chemists' Society. The% of SFC is simply a percentage.
（ホワイトソースの調製及び評価）
前記した実施例１〜３の油脂組成物及び比較例１〜２の油脂組成物を使用し、以下の方法により、表２に示す配合でホワイトソースを調製した。
(Preparation and evaluation of white sauce)
Using the oil and fat compositions of Examples 1 to 3 and the oil and fat compositions of Comparative Examples 1 and 2 described above, white sauces were prepared by the following method with the formulations shown in Table 2.
表２に示す配合にしたがい、各油脂組成物を弱火で加熱して溶かし、そこに小麦粉を撹拌しながら少量ずつ投入し、油脂組成物と小麦粉を十分になじませた。混合物がさらさらした状態になった後、撹拌しながら牛乳を投入し、粘度が出たところで、塩、コショウを投入した。その後、クリーム状のホワイトソースをバットに取り出し、粗熱を取り除いた後、冷蔵庫で十分冷却することで、実施例５〜７のホワイトソース及び比較例３〜４のホワイトソースを得た。 According to the formulation shown in Table 2, each oil / fat composition was heated on low heat to be melted, and wheat flour was added thereto little by little with stirring to sufficiently blend the oil / fat composition and wheat flour. After the mixture became free-flowing, milk was added while stirring, and when the viscosity was reached, salt and pepper were added. Then, the creamy white sauce was taken out to the vat, the rough heat was removed, and it cooled sufficiently with the refrigerator, and the white sauce of Examples 5-7 and the white sauce of Comparative Examples 3-4 were obtained.
各ホワイトソースを食した時の口溶けを、下記評価基準により比較評価した。評価結果を表２に示した。 Melt melting when eating each white sauce was comparatively evaluated according to the following evaluation criteria. The evaluation results are shown in Table 2.
（口溶けの評価基準）
◎ ：口中で非常になめらかであり、非常に良好
○ ：口中でなめらかであり、良好
△ ：口中でややべたつきを感じるが、まずまず良好
× ：口中でべたつきを感じ、不良
(Evaluation criteria for melting in the mouth)
◎: Very smooth and very good in the mouth ○: Smooth and good in the mouth △: Slightly sticky in the mouth, but reasonably good ×: Sensitive and bad in the mouth
表２から分かるように、実施例１〜３の油脂組成物を用いて調製した実施例５〜７のホワイトソースは、口溶けが良好なものであった。
一方、Ａ×Ｂ×Ｃ値が７０００未満で１５℃ＳＦＣが３８％未満である比較例１の油脂組成物、Ａ×Ｂ×Ｃ値が７０００未満で２０℃ＳＦＣが２４％より高い比較例２の油脂組成物を用いて調製した比較例３、４のホワイトソースは、良好な口溶けが得られるものでなかった。
As can be seen from Table 2, the white sauces of Examples 5 to 7 prepared by using the oil and fat compositions of Examples 1 to 3 had good melting in the mouth.
On the other hand, the oil and fat composition of Comparative Example 1 having an A × B × C value of less than 7,000 and a 15 ° C. SFC of less than 38%, and Comparative Example 2 having an A × B × C value of less than 7,000 and a 20 ° C. SFC of more than 24%. The white sauces of Comparative Examples 3 and 4 prepared by using the oil and fat composition of No. 3 did not provide good melting in the mouth.
（クリームコロッケの調製及び評価）
前記した実施例５〜７のホワイトソース及び比較例３〜４のホワイトソースを使用し、以下の方法により、クリームコロッケを調製した。
(Preparation and evaluation of cream croquette)
Using the white sauces of Examples 5 to 7 and the white sauces of Comparative Examples 3 to 4, cream croquette was prepared by the following method.
予め５℃に冷やした実施例５〜７のホワイトソース及び比較例３〜４のホワイトソースを３０ｇずつ秤量し、それに小麦粉、卵、パン粉の順に適量塗布して、俵型に成形した後、１８０℃の温度で６分間揚げて、実施例８〜１０のホワイトソース及び比較例５〜６のクリームコロッケを得た。 30 g each of the white sauce of Examples 5 to 7 and the white sauces of Comparative Examples 3 to 4 that had been cooled to 5 ° C. in advance were weighed, and wheat flour, eggs, and bread crumbs were applied in appropriate amounts in that order, and then shaped into a bale mold. It was fried at a temperature of ° C for 6 minutes to obtain white sauces of Examples 8 to 10 and cream croquettes of Comparative Examples 5 to 6.
各クリームコロッケを食した時の口溶けを、上記段落〔００５７〕と同じ評価基準により比較評価した。評価結果を表３に示した。 Melt melting when eating each cream croquette was comparatively evaluated by the same evaluation criteria as in the above paragraph [0057]. The evaluation results are shown in Table 3.
表３から分かるように、実施例４〜６のホワイトソースを用いて調製した実施例８〜１０のクリームコロッケは、口溶けが良好なものであった。
一方、比較例３、４のホワイトソース用いて調製した比較例５〜６のクリームコロッケは、良好な口溶けが得られるものでなかった。
As can be seen from Table 3, the cream croquettes of Examples 8 to 10 prepared by using the white sauces of Examples 4 to 6 had good meltability in the mouth.
On the other hand, the cream croquettes of Comparative Examples 5 and 6 prepared by using the white sauces of Comparative Examples 3 and 4 did not have good melting in the mouth.
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| JP2010130919A (en) * | 2008-12-02 | 2010-06-17 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP2016042814A (en) * | 2014-08-21 | 2016-04-04 | 日清オイリオグループ株式会社 | Oil prevented from flavor deterioration |
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| JP2008289404A (en) * | 2007-05-23 | 2008-12-04 | Nisshin Oillio Group Ltd | Oil and fat composition for roux |
| JP2010130919A (en) * | 2008-12-02 | 2010-06-17 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| JP2016042814A (en) * | 2014-08-21 | 2016-04-04 | 日清オイリオグループ株式会社 | Oil prevented from flavor deterioration |
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