JP2021036828A - Fat composition for instant precooked food and instant precooked food including the same - Google Patents

Abstract

To provide a fat composition for an instant precooked food capable of securely suppressing whitening on a surface of the instant precooked food and a wax flavor felt when taken, and the instant precooked food including the same.SOLUTION: A fat composition for an instant precooked food includes 40% or more of a triglyceride that has a value of 4 regarding a maximum chain length difference among the fatty acids constituting the triglyceride.SELECTED DRAWING: None

Description

The present invention relates to an oil / fat composition for instant cooked foods and an instant cooked food containing the same.

Conventionally, solid roux such as curry roux, haya shiru, and white roux has been widely used as instant cooked foods in homes, dining rooms, school lunches, and the like because of its simplicity and deliciousness. Such solid roux is produced by blending wheat flour, edible oils and fats, seasonings and the like, mixing and heating, pouring into a mold of a molding container to be a packaging material, and cooling and solidifying. In addition, this solid roux is generally distributed and sold at room temperature, is dissolved in hot water during cooking, and is used for eating as curry or stew.

When instant cooked foods such as solid roux are exposed to high temperatures during distribution, the part of the fat and oil component with a low melting point melts and emerges on the surface and recrystallizes, forming coarse crystals and whitening the surface. , The surface may be rough or the texture may be poor, which may reduce the product value.

For example, Patent Documents 1 and 2 are known as techniques for suppressing whitening of the surface of such instantly cooked foods.

JP-A-2015-123017 Japanese Unexamined Patent Publication No. 2008-131922

However, in recent years, due to the supply of raw materials, attempts have been made to replace some animal-based fats and oils such as beef tallow and lard with plant-based fats and oils. It is easy to happen. Under such circumstances, in the case of the oil and fat compositions for instant cooked foods of Patent Documents 1 and 2, it may be difficult to suppress the whitening of the instant cooked foods.

Furthermore, instant cooked foods such as solid roux may have a waxy flavor called waxy odor due to poor melting in the mouth when eaten, and it should be considered to suppress the waxy odor. It is considered. In the case of the oil and fat compositions for instant cooked foods of Patent Documents 1 and 2, there is also a problem that the melting in the mouth when eaten is not always good and it is difficult to sufficiently suppress the waxy odor.

The present invention has been made in view of the above circumstances, and is an oil / fat composition for instant cooked foods capable of reliably suppressing whitening of the surface of instant cooked foods and waxy odor during eating, and an oil / fat composition for instant cooked foods. The challenge is to provide instant cooked foods, including.

In order to solve the above problems, the fat and oil composition for instant cooked foods of the present invention is characterized by containing 40% or more of triglycerides having a maximum chain length difference of 4 or more among the fatty acids constituting the triglycerides. ..

The instant cooked food of the present invention is characterized by containing the above-mentioned fat and oil composition for instant cooked food.

The oil and fat composition for instant cooked foods of the present invention can surely suppress the whitening of the surface of instant cooked foods and the waxy odor at the time of eating.

Hereinafter, an embodiment of the oil / fat composition for instant cooked foods of the present invention will be described.

In the fat and oil composition for instant cooked foods of the present invention, for example, one or more kinds of fats and oils as raw materials are dissolved under heating, and if necessary, other components such as food additives are added. It can be produced by uniformly dispersing and dissolving by a known method.

The fat and oil composition for instant cooked foods of the present invention contains 40% or more of triglycerides having a maximum chain length difference of 4 or more among the fatty acids constituting the triglycerides in the fats and oils.

The triglyceride in fats and oils has a structure in which three molecules of fatty acids are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions to which fatty acids are bound. The fatty acids that make up triglycerides are saturated fatty acids or unsaturated fatty acids.

The two or three saturated fatty acids attached to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

Examples of saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), and stearic acid (18). ), Arachidic acid (20), behenic acid (22), lignoseric acid (24) and the like. The above numerical notation is the number of carbon atoms of the fatty acid.

The two or three unsaturated fatty acids attached to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. Unsaturated fatty acids include myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3) and erucic acid ( 22: 1) and the like. The above numerical notation is a combination of the number of carbon atoms of the fatty acid and the number of double bonds.

Fats and oils are di-saturated triglycerides in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to one molecule of glycerol, and saturated fatty acid S is bound to the 1st and 3rd positions, and unsaturated fatty acid is 2nd. It can contain a symmetric triglyceride (SUS) to which U is bound and an asymmetric triglyceride (SSU) to which saturated fatty acid S is bound at the 1st and 2nd positions and unsaturated fatty acid U is bound at the 3rd position. Further, the fat and oil can contain a trisaturated triglyceride in which the saturated fatty acid S is bound to all of the 1, 2, and 3 positions. Further, the fat and oil is a diunsaturated triglyceride in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound to one molecule of glycerol, and all of the 1, 2, and 3 positions are unsaturated fatty acids U. Can include triunsaturated triglycerides bound to.

In the present invention, the "maximum chain length difference of fatty acids constituting triglyceride" is defined as the fatty acid having the smallest carbon number and the fatty acid having the largest carbon number among the three molecules of fatty acid bound to one molecule of glycerol. The difference in carbon number with. By including the fat / oil composition for instant cooked foods containing 40% or more of triglyceride having a maximum chain length difference of 4 or more, a part of the animal fats / oils contained in the instant cooked foods is replaced with the fats / oils composition for instant cooked foods. However, the whitening of the surface of the instantly cooked food and the waxy odor at the time of eating can be surely suppressed. The upper limit of the proportion of triglyceride having a maximum chain length difference of 4 or more is preferably 70% or less, more preferably 60% or less, and further preferably 50% or less. An instant cooked food fat composition containing 40% or more of triglyceride having a maximum chain length difference of 4 or more is obtained by transesterifying two or more of lauric-based fats and oils, palm-derived fats and oils, and erucic acid-based fats and oils, for example. Obtainable.

The oil and fat composition for instant cooked foods of the present invention has a lower limit of 1% or more of isothermal crystallization SFC after 30 minutes at 35 ° C. in consideration of improving the solidification property during the production of instant cooked foods. It is preferably 4% or more, and more preferably 4% or more. The isothermal crystallized SFC represents an SFC when the fat and oil are heated and completely melted and then held at a predetermined temperature and time.
From the viewpoint of further suppressing the waxy odor of instant cooked foods, the upper limit of the isothermal crystallized SFC after 30 minutes at 35 ° C. is preferably 50% or less, more preferably 30% or less, and 9% or less. Is more preferable, and 5.5% or less is particularly preferable. When 40% or more of triglyceride having a maximum chain length difference of 4 or more is contained and the isothermal crystallized SFC after 30 minutes at 35 ° C. is within a predetermined range, a part of animal fats and oils contained in instant cooked foods is removed. Even if it is replaced with the oil / fat composition for instant cooked food, it is possible to obtain the oil / fat composition for instant cooked food which has less waxy odor and good melting in the mouth while suppressing whitening of the surface of the instant cooked food.

The triglyceride contained in the fat composition for instant cooked foods of the present invention preferably contains 0.03 to 1.5% of behenic acid in the constituent fatty acids. As a result, the lamination of the methyl group terminals is distorted between the triglycerides, and the solidification rate in the mouth of the heat-dissolved instant cooked food is delayed, so that the waxy odor at the time of eating the instant cooked food can be more reliably suppressed. it can.

For fats and oils, the upper limit of the ratio of soft triglyceride to total triglyceride is preferably 50% or less, more preferably 45% or less, and further preferably 40% or less. Here, the "soft triglyceride" refers to 1) a triglyceride having three unsaturated fatty acids, 2) a triglyceride having two unsaturated fatty acids and one saturated fatty acid, and 3) one unsaturated fatty acid and 17 or less carbon atoms. Refers to a triglyceride having two saturated fatty acids. When the ratio of soft triglyceride is in this range, the low melting point portion contained in the instant cooked food is reduced, and even if a part of the animal fat and oil contained in the instant cooked food is replaced with the fat composition for instant cooked food, instant cooking is performed. It is possible to suppress the occurrence of whitening on the surface of food.

For fats and oils, the upper limit of the ratio of the fatty acid (C12) having 12 carbon atoms contained in the fatty acids constituting the triglyceride is preferably 30% or less, more preferably 25% or less, and more preferably 20% or less. Is more preferable, and 15% or less is particularly preferable. When the fatty acid having 12 carbon atoms is within this range, the amount of fatty acid having 12 or less carbon atoms that easily causes molecular motion can be suppressed, and a part of the animal fat and oil contained in the instant cooked food can be used as an oil and fat composition for instant cooked food. Even if it is replaced with, the occurrence of whitening on the surface of the instant cooked food can be suppressed.

Further, the lower limit of the ratio of the fatty acid (C16) having 16 carbon atoms contained in the fatty acids constituting the triglyceride is preferably 20% or more, more preferably 25% or more, and more preferably 30% or more. More preferred. The upper limit of the ratio of the fatty acid (C16) having 16 carbon atoms contained in the fatty acids constituting the triglyceride is preferably 50% or less, more preferably 45% or less, and preferably 40% or less. More preferred.

Further, the lower limit of the ratio of the fatty acid (C18) having 18 carbon atoms contained in the fatty acids constituting the triglyceride is preferably 30% or more, more preferably 35% or more, and more preferably 40% or more. More preferred. The upper limit of the ratio of the fatty acid (C18) having 18 carbon atoms contained in the fatty acids constituting the triglyceride is preferably 60% or less, more preferably 55% or less, and more preferably 50% or less. More preferred.

When the ratio of C12 fatty acid, C16 fatty acid and C18 fatty acid contained in the fatty acids constituting the triglyceride is within this range, even if a part of the animal fat and oil contained in the instant cooked food is replaced with the fat and oil composition for instant cooked food, it is instant. Whitening of the surface of cooked foods and waxy odor during eating can be suppressed.

The ratio of C12 fatty acid to C16 fatty acid (C16 amount (%) / C12 amount (%)) is preferably 1.5 to 4.0, more preferably 2.0 to 3.5. , 2.5 to 3.0, and the ratio of C12 fatty acid to C18 fatty acid (C18 amount (%) / C12 amount (%)) is preferably 2.5 to 5.0. It is more preferably 3.0 to 4.5, and even more preferably 3.5 to 4.0. When the ratio of C12 fatty acid to C16 fatty acid (C16 amount (%) / C12 amount (%)) and the ratio of C12 fatty acid to C18 fatty acid (C18 amount (%) / C12 amount (%)) is in this range, Even if a part of the animal fats and oils contained in the instantly cooked food is replaced with the fat and oil composition for the instantly cooked food, the whitening of the surface of the instantly cooked food and the waxy odor at the time of eating can be more reliably suppressed.

The lower limit of the iodine value of fats and oils in the fats and oils composition for instant cooked foods of the present invention is preferably 10 or more, more preferably 15 or more, and further 20 or more from the viewpoint of further suppressing the waxy odor when eating instant cooked foods. preferable. From the viewpoint of further suppressing the whitening of the surface of the instant cooked food, the upper limit of the iodine value is preferably 45 or less, more preferably 40 or less, still more preferably 35 or less.

The types of fats and oils used in the fats and oils composition for instant cooked foods of the present invention include vegetable fats and oils, animal fats and oils, milk fats, fractionated oils thereof, hydrogenated oils (partially hydrogenated oils or extremely hardened oils), ester-exchanged fats and oils, and the like. Can be exemplified. One or two or more of these can be selected in order to appropriately adjust the proportion of triglyceride having a maximum chain length difference of 4 or more in fats and oils, the content of soft triglyceride, and the like. In order to obtain an instant cooked food fat / oil composition containing 40% or more of triglyceride having a maximum chain length difference of 4 or more, one or more kinds of fats and oils subjected to transesterification reaction are preferably used.

Examples of vegetable oils and fats include palm oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, saflower oil, and peanut oil.

The vegetable oil is preferably at least one selected from oils and fats derived from palm oil. Examples of oils and fats derived from palm oil include palm oil, palm fractionated oil, hydrogenated oils thereof, transesterified oils and fats, and the like, and these may be used alone or in combination of two or more. As the palm fractionating oil, a hard portion (palm stearin, palm hard stearin, etc.), a soft portion (palm olein, palm double olein, etc.), a mid-melting point portion, and the like can be used.

As the animal fat and oil, purified fat collected from animal fat and meat by an elution method can be used. Specific examples thereof include beef tallow, lard, and hydrogenated oils thereof (partially hydrogenated oil or extremely hydrogenated oil), and these may be used alone or in combination of two or more. The animal fats and oils may be used separately from the fats and oils composition for instant cooked foods for instant cooked foods, or may be blended in the fats and oils compositions for instant cooked foods.

The oil / fat composition for instant cooked foods of the present invention contains lauric acid-based oil / fat (A1) having a lauric acid content of 40 to 55% by mass in all constituent fatty acids and 16 or more carbon atoms in all constituent fatty acids. It is preferable to use a transesterified fat (A) with a fat (A2) derived from palm oil having a fatty acid content of 35% by mass or more. When such transesterified fats and oils are used, even if a part of the animal fats and oils contained in the instant cooked food is replaced with the fat and oil composition for instant cooked food, the surface of the instant cooked food is whitened and the waxy odor at the time of eating is further improved. It can be surely suppressed.

The transesterified fat (A) is preferably a laurin-based fat (A1) in an amount of 10 to 60% by mass, more preferably 15 to 50% by mass, still more preferably 20 to 40% by mass, and is derived from palm oil. A2) is preferably obtained by transesterification with 40 to 90% by mass, more preferably 50 to 85% by mass, and even more preferably 60 to 80% by mass. If the amount of lauric oil (A1) is too large, the amount of fatty acids having 12 or less carbon atoms, which are likely to cause molecular motion, increases, so that whitening is likely to occur.

The lauric acid content of the lauric acid-based fat (A1), which is the raw material of the transesterified fat (A), is preferably 40 to 55% by mass, more preferably 45 to 50% by mass in the total constituent fatty acids. .. Examples of such lauric oils and fats (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hydrogenated oils, and the like, and these may be used alone or in combination of two or more. Good. Of these, palm kernel oil and its fractionated oil or hydrogenated oil are preferable in consideration of the fact that the transesterified oil (A) having a higher melting point than coconut oil and having a high melting point can be easily obtained. In the case of hydrogenated oil, the content of trans acid may increase depending on the amount of hydrogenation. Therefore, when hydrogenated oil is used, extremely hydrogenated extremely hydrogenated oil is preferable.

The upper limit of the iodine value of the lauric oil (A1) is preferably 2 or less. When a lauric-based fat or oil (A1) having an iodine value of 2 or less is used, it tends to become a nucleus with respect to other fats and oils and induces nucleation, so that delay in solidification can be suppressed. As the lauric oil (A1) having an iodine value of 2 or less, an extremely hydrogenated oil can be used.

Examples of the oil (A2) derived from palm oil, which is the raw material of the transesterified oil (A), include palm oil, palm fractionated oil, hydrogenated oils thereof, transesterified oil and fat, etc., and these are used alone. Often, two or more types may be used in combination. As the palm fractionating oil, a hard portion, a soft portion, a medium melting point portion and the like can be used. When a hydrogenated oil is used as the oil (A2) derived from palm oil, a partially hydrogenated oil, a low-temperature hydrogenated oil, an extremely hydrogenated oil, or the like can be used, but the extremely hydrogenated oil is particularly preferable.

The fat (A2) derived from palm oil preferably has an iodine value of 30 to 55, more preferably 30 to 40. If the iodine value of the fat (A2) derived from palm oil is within this range, even if a part of the animal fat contained in the instant cooked food is replaced with the fat composition for instant cooked food, the wax at the time of eating the instant cooked food The odor can be suppressed more reliably.

The fat (A2) derived from palm oil preferably contains extremely hydrogenated oil in the range of 5 to 45% by mass, and more preferably in the range of 20 to 45% by mass. When extremely hydrogenated oil is contained within this range, even if a part of the animal fat and oil contained in the instant cooked food is replaced with the fat and oil composition for instant cooked food, the whitening of the surface of the instant cooked food is more surely suppressed. Can be done.

A chemical catalyst or an enzyme catalyst is used as the transesterification catalyst in the transesterification reaction between the lauric-based fat (A1) and the fat (A2) derived from palm oil. Sodium methylate, sodium hydroxide and the like are used as the chemical catalyst, and lipase and the like are used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Further, both a lipase having regioselectivity and a lipase having no regioselectivity can be used, but it is preferable to use a lipase having no regioselectivity.

The ratio of lauric acid in the total constituent fatty acids in the lauric oil (A1), the fatty acid content of 16 or more carbon atoms in the total constituent fatty acids in the oil derived from palm oil (A2), and the completion of the transesterification reaction are determined by gas chromatography. Can be confirmed by.
Examples of fats and oils containing behenic acid in the constituent fatty acids include high-ercic acid rapeseed extremely hardened oil, fish oil extremely hardened oil, and the like, and high-ercic acid rapeseed extremely hardened oil is particularly preferable. The fats and oils containing behenic acid in the constituent fatty acids may be used as they are or may be used by transesterification reaction with one or more other kinds of fats and oils, but they tend to form crystal nuclei and whiten the surface of instant cooked foods. From the viewpoint of easy suppression, it is more preferable to use it as it is.

The content of fats and oils in the fats and oils composition for instant cooked foods of the present invention is preferably 70 to 99.9% by mass, more preferably 90 to 99.8% by mass, and 96 to 99.8% by mass. % Is particularly preferable.

The oil and fat composition for instant cooked foods of the present invention can contain various food additives and food materials as other compounding ingredients. Specifically, for example, food additives include emulsifiers, antioxidants, colorants, flavors, and food materials include seasonings, salts, flavor oils, and the like. For example, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned.

Next, an embodiment of the instant cooked food of the present invention will be described.

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

The instant cooked food of the present invention is produced by mixing and heating an oil / fat composition for instant cooked food, wheat flour and other raw materials as necessary according to a conventional method, and then pouring it into a mold and cooling and solidifying it. Can be done.

For example, in the case of curry roux, the fat composition for instant cooked foods and animal fats and oils of the present invention are heated and dissolved, flour is added to prepare a mixture, and the mixture is heated and roasted with stirring to prepare roux. Heat roasting can be performed, for example, by stirring the mixture at 80 to 120 ° C. After that, spices such as curry powder and other auxiliary raw materials such as seasonings are added and mixed if necessary. For example, it may be slowly simmered in a steam kettle at around 100 ° C. After that, the paste-like ruu is poured into a container (mold) such as a plastic tray, cooled by a cooling method such as air cooling at 0 to 25 ° C., and solidified. The curry roux filled in the plastic tray is sealed and packed together with the tray.

The total amount of the fat composition for instant cooked food and the animal fat and oil in the instant cooked food such as solid roux is not particularly limited, but is, for example, 25 to 70% by mass, and the blended amount of wheat flour is not particularly limited, for example. It is 25 to 70% by mass.

The blending amount of the fat and oil composition for instant cooked food of the present invention in the instant cooked food such as solid roux is not particularly limited, but for example, with respect to animal fat and oil (excluding animal fat and oil in the fat and oil composition for instant cooked food). It is preferably 20 to 50% by mass, more preferably 25 to 43% by mass.

For instant cooked foods such as solid roux, ingredients usually blended in instant cooked foods can be appropriately used as ingredients other than the fat and oil composition for instant cooked foods and wheat flour of the present invention. Specifically, spices such as curry powder, starches, salt, sugars, sugar alcohols, sweeteners such as aspartame and stevia, seasonings such as emulsifiers, amino acids and nucleic acids, thickening stabilizers, milk, cheese, milk powder, etc. Milk products such as fresh cream, acidity agents such as citric acid, L-tartrate acid, lactic acid, coloring agents such as β-carotene, caramel, red koji pigment, antioxidants such as tocopherol, ascorbic acid, tea extract, proteins, Examples include pH adjusters, food preservatives, alcoholic beverages, fruits, fruit juices, honey, flavors, coffee, cacao mass, cocoa powder, nut paste, beans, vegetables, meat, seafood, consomme, bouillon, water and the like.

The instant cooked food using the oil and fat composition for instant cooked food of the present invention can be instantly produced as a processed food by melting it by heating or the like. Specific examples thereof include curry sauce, white sauce and demiglas sauce. , Sauces such as Hayashi sauce, and stews such as beef stew and cream stew.

Sauces and stews can be produced by taking out instant cooked foods such as solid roux from the packaging material and manually inserting them into soups that are stewed by adding meat, vegetables and seasonings.

In the instant cooked food of the present invention, the whitening of the surface is suppressed, the mouthfeel at the time of eating is good, and the waxy odor is suppressed.

The fat composition for instant cooked foods and the instant cooked foods of the present invention are not limited to the above embodiments.

Hereinafter, the emulsified oil / fat composition of the present invention and the like will be described in detail with reference to Examples, but the present invention is not limited to these Examples.

<1> Preparation of oil and fat composition (transesterified oil and fat 1, 2)
Transesterified fats and oils 1 and 2 were prepared by the following methods. At the ratio shown in Table 1, palm kernel extremely hardened oil, palm oil, and palm extremely hardened oil are mixed, heated to 110 ° C., sufficiently dehydrated, and then sodium methylate is used as a chemical catalyst with an amount of oil and fat of 0.08. Mass% was added, and the transesterification reaction was carried out under reduced pressure while stirring at 100 ° C. for 0.5 hours. After the transesterification reaction, the mixture was washed with water to remove the catalyst, decolorized using activated clay, and further deodorized to obtain transesterified fats and oils 1 and 2.

Other fats and oils were added to the transesterified fats and oils 1 and 2 as needed to prepare a fat and oil composition (Examples 1 to 8 and Comparative Examples 1 and 2).

<2> Preparation of curry roux A curry roux was prepared according to the formulation shown in Table 2.

<Manufacturing method of curry roux>
[1] Beef tallow and the oil and fat compositions of Examples and Comparative Examples were weighed into a heating kettle equipped with stirring blades and dissolved by heating at 80 ° C.
[2] Put the cake flour in the heating pot of [1] and stir-fry at 80 to 120 ° C. until smooth to prepare roux.
[3] Curry powder was added to the obtained roux and fried until smooth to prepare curry roux.
[4] The temperature of the obtained curry roux was adjusted to 80 ° C., 80 g of the obtained curry roux was transferred to a plastic petri dish (90φ × 20 mm) in a molten state, and cooled in an incubator at 0 ° C. for 20 minutes. The obtained solid curry roux was transferred to an incubator at 25 ° C. and stored for 4 weeks.

The whitening of the curry roux surface was evaluated according to the following criteria. In the evaluation, it was assumed that the problem could be solved if the above was △.
(Whitening)
For solid curry roux stored at 25 ° C. for 4 weeks, whitening due to coarsening of oil and fat crystals on the surface was evaluated according to the following criteria.
Evaluation Criteria ⊚: Good luster and no whitening was observed.
◯: No whitening was observed, but the luster was slightly lost.
Δ: Matte and slightly rough.
X: Whitened and rough.

<3> Preparation of Curry Sauce To 100 parts by mass of the prepared curry roux, 10 parts by mass of salt, 10 parts by mass of sugar, and 800 parts by mass of water were added and boiled for 10 minutes with stirring to prepare a curry sauce.

Then, the waxy odor of the curry sauce at a product temperature of 45 ° C. was evaluated by 20 panels according to the following criteria. In carrying out the evaluation, discussions were held by the entire panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding. In addition, in order to eliminate the bias of the panel in the sensory evaluation and improve the accuracy of the evaluation, the test plot number and contents of the sample were presented at random without notifying the panel.
(Wax smell)
Evaluation Criteria ⊚: No waxy odor and extremely good melting in the mouth.
◯: There is little waxy odor and it melts well in the mouth.
Δ: There is a slight waxy odor, and the melting in the mouth is slightly poor.
X: The waxy odor is strong and defective.

<4> Evaluation results The results are shown in Table 3.

As shown in Table 3, in Examples 1 to 8 containing 40% or more of triglyceride having a maximum chain length difference of 4 or more, 43% by mass of an instant cooked food fat or oil composition was blended with animal fat or oil. It was confirmed that the whitening of the curry roux surface and the waxy odor during eating were suppressed. Further, Examples 4 to 8 in which the isothermal crystallized SFC at 35 ° C. after 30 minutes contained 4% or more and 0.03 to 1.5% behenic acid in the constituent fatty acids of the triglyceride had whitening and a waxy odor. It was confirmed that the inhibitory effect was remarkable.

On the other hand, it was confirmed that in Comparative Examples 1 and 2 in which the content of triglyceride having a maximum chain length difference of 4 or more and less than 40%, whitening and waxy odor could not be suppressed at the same time. Further, from Comparative Example 2, even if the content of isothermal crystallized SFC and behenic acid is within a predetermined range, if the content of triglyceride having a maximum chain length difference of 4 or more is less than 40%, the waxy odor cannot be suppressed. It was confirmed that.

Among the fatty acids constituting the triglyceride, the fat and oil composition for instant cooking food of the present invention containing 40% or more of the triglyceride having a maximum chain length difference of 4 or more is replaced with a part of the animal fat and oil. It was confirmed that the whitening of the surface of the instant cooked food used and the waxy odor during eating can be reliably suppressed.

Claims (4)

An oil / fat composition for instant cooking food, which contains 40% or more of triglyceride having a maximum chain length difference of 4 or more among the fatty acids constituting the triglyceride. The oil / fat composition for instant cooked food according to claim 1, wherein the isothermal crystallized SFC after 30 minutes at 35 ° C. is 4% or more. The oil / fat composition for instant cooking food according to claim 1 or 2, wherein the triglyceride contains 0.03 to 1.5% of behenic acid in the constituent fatty acids. An instant cooked food containing the oil / fat composition for an instant cooked food according to any one of claims 1 to 3.