JP2021108630A - Oil and fat composition distributable at normal temperature and having whitener function - Google Patents
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- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
Description
本発明は、スープやコーヒー等の飲食品に供する、ホワイトナー機能を有する常温流通可能な油脂組成物に関する。 The present invention relates to an oil / fat composition which has a whitener function and can be distributed at room temperature for use in foods and drinks such as soup and coffee.
従来、コーヒーや紅茶、ココア等のドリンクや、コーヒーゼリー、ババロア等の菓子類、あるいはビーフシチューやカレー、ボルシチ、ミネストローネ等のスープやシチュー類などにまろやかさやコク味を付与したり、白くさせる視覚効果を得たりするためにホワイトナーが用いられている。 Conventionally, drinks such as coffee, tea and cocoa, confectionery such as coffee jelly and bavarois, or soups and stews such as beef stew, curry, borscht and minestrone are given mellowness and richness, and are visually whitened. Whitener is used to obtain the effect.
即席食品においても近年、より本物感、臨場感を求められる傾向があり、カレー風味やトマト風味などのスープ類や、それらに麺やパスタが加わった食品に搭載できるホワイトナーが求められていた。 In recent years, there has been a tendency for instant foods to have a more authentic and realistic feel, and there has been a demand for whiteners that can be mounted on soups such as curry flavors and tomato flavors, and foods in which noodles and pasta are added.
ホワイトナーと呼ばれるものには粉末状のものと液体状のものの２種類が存在する。前者の粉末状のものは水分を飛ばして製造されるため、水分活性が低く、常温流通が可能となっている。しかし、水分が少ないために、特に上記ビーフシチューやカレーなどの粘度の高い食品に供した場合、分散しづらく、白濁感が得られにくいという欠点がある。また、逆に粘度の低い、水分の多い食品に供した場合には、急激に吸水するとままこになって、溶解しにくくなる傾向がある。一方、後者の液体状のものは分散性、白濁感ともに優れている。しかし、水中油型の乳化物であるため、腐敗するリスクがあり、前記の即席食品のような常温で長期間保存される食品にはそのままでは使用することができない。そこで、保存性や、品質安定性を良くするため、無菌的に充填する手段が採られてきたが、製造のコスト削減のため、より簡易な方法で常温流通可能とすべく、種々検討が行われてきた。 There are two types of whiteners, powdered and liquid. Since the former powdery product is manufactured by removing water, it has low water activity and can be distributed at room temperature. However, since the water content is low, there is a drawback that it is difficult to disperse and a cloudy feeling is not easily obtained, especially when it is used for highly viscous foods such as beef stew and curry. On the other hand, when the food is provided with a food having a low viscosity and a high water content, if it absorbs water rapidly, it tends to remain as it is and becomes difficult to dissolve. On the other hand, the latter liquid form is excellent in both dispersibility and cloudiness. However, since it is an oil-in-water emulsion, there is a risk of putrefaction, and it cannot be used as it is for foods that are stored for a long period of time at room temperature, such as the above-mentioned instant foods. Therefore, aseptic filling methods have been adopted to improve storage stability and quality stability, but various studies have been conducted to enable simpler methods for distribution at room temperature in order to reduce manufacturing costs. It has been broken.
特許文献１には、ショ糖脂肪酸エステル及びソルビタン脂肪酸エステル及びクエン酸モノグリセライドを必須成分とすることによって、常温流通時の離水等が防がれ、安定性が向上する常温流通コーヒーホワイトナー用乳化剤組成物が提案されている。特許文献２には、油脂と、乳化剤と、ｐＨ調整剤と、保存料を含む飲食品用ホワイトナーであって、従来のホワイトナーには含有されていなかった糖質を所定量含有させることで、ＬＬ殺菌法などの超高温短時間殺菌や、無菌包装を施さずとも常温保存が可能な飲食品用ホワイトナーが提案されている。 In Patent Document 1, by using sucrose fatty acid ester, sorbitan fatty acid ester, and citric acid monoglyceride as essential components, water separation during normal temperature distribution is prevented and stability is improved. Emulsifier composition for normal temperature distribution coffee whitener Things have been proposed. Patent Document 2 describes a whitener for foods and drinks containing fats and oils, an emulsifier, a pH adjuster, and a preservative, which contains a predetermined amount of sugar, which is not contained in the conventional whitener. , LL sterilization method and other ultra-high temperature short-time sterilization methods, and whiteners for foods and drinks that can be stored at room temperature without aseptic packaging have been proposed.
しかし特許文献１は、コーヒーホワイトナー用乳化剤組成物の常温流通時の離水等を防ぐ方法が示されているのであって、依然として腐敗するリスクがあるため、オートクレーブ等を用いた殺菌が必要となり、コスト削減には役立っていない。また、特許文献２ではｐＨを酸性にしているため、風味的にコク味の付与には適さない。 However, Patent Document 1 describes a method for preventing water separation during normal temperature distribution of an emulsifier composition for coffee whitener, and since there is still a risk of putrefaction, sterilization using an autoclave or the like is required. It does not help reduce costs. Further, in Patent Document 2, since the pH is made acidic, it is not suitable for imparting a rich flavor.
本発明は、以上のような事情に基づいてなされたものであり、飲食品に添加した際に、風味が良好であり、分散性及び白濁性に優れ、常温での流通及び長期間の保存に耐えうるホワイトナー機能を有する油脂組成物を提供することを課題とする。 The present invention has been made based on the above circumstances, and when added to foods and drinks, it has a good flavor, is excellent in dispersibility and cloudiness, and is suitable for distribution at room temperature and long-term storage. An object of the present invention is to provide an oil / fat composition having a whitening function that can withstand.
本発明者らは、鋭意検討を重ねた結果、融点が特定範囲である食用油脂に、水中油型乳化物を乾燥した粉末油脂が分散されてなる油脂組成物とすることにより、前記課題を解決できることを見出し、本発明を完成させた。 As a result of diligent studies, the present inventors have solved the above-mentioned problems by preparing an oil / fat composition obtained by dispersing dried powdered oil / fat in an oil-in-water emulsion in an edible oil / fat having a melting point in a specific range. We found what we could do and completed the present invention.
すなわち本発明は、以下の発明等に関する。
[１]上昇融点が５５℃以下の食用油脂に、水中油型乳化物を乾燥した粉末油脂が分散されてなるホワイトナー機能を有する常温流通可能な油脂組成物。
[２]食用油脂と上記粉末油脂の比率が８５：１５〜３０：７０（質量比）である[１]に記載のホワイトナー機能を有する常温流通可能な油脂組成物。
[３]前記粉末油脂中の油脂の含量が、３０〜８０質量％である[１]又は[２]記載のホワイトナー機能を有する常温流通可能な油脂組成物。
[４]ジグリセリン脂肪酸エステルを含む[１]〜[３]いずれかに記載のホワイトナー機能を有する常温流通可能な油脂組成物。
[５]油脂加工デンプン及び／又はオクテニルコハク酸デンプンナトリウムを含む[１]〜[４]いずれかに記載のホワイトナー機能を有する常温流通可能な油脂組成物。
[６]２５℃においてペースト状又は流動状である[１]〜[５]いずれかに記載のホワイトナー機能を有する常温流通可能な油脂組成物。
[７] 前記油脂組成物が即席食品用である [１]〜[６]いずれかに記載のホワイトナー機能を有する常温流通可能な油脂組成物。
That is, the present invention relates to the following inventions and the like.
[1] An oil / fat composition that can be distributed at room temperature and has a whitener function in which powdered oil / fat obtained by drying an oil-in-water emulsion is dispersed in an edible oil / fat having an elevated melting point of 55 ° C. or less.
[2] The fat or oil composition capable of being distributed at room temperature and having the whitener function according to [1], wherein the ratio of the edible fat and oil to the powdered fat and oil is 85: 15 to 30:70 (mass ratio).
[3] The oil / fat composition which has the whitener function according to [1] or [2] and can be distributed at room temperature, wherein the content of the oil / fat in the powdered oil / fat is 30 to 80% by mass.
[4] An oil / fat composition that contains a diglycerin fatty acid ester and has the whitener function according to any one of [1] to [3] and can be distributed at room temperature.
[5] An oil / fat composition that contains modified starch and / or sodium octenyl succinate and has the whitener function according to any one of [1] to [4] and can be distributed at room temperature.
[6] An oil / fat composition that is paste-like or fluid at 25 ° C. and has the whitener function according to any one of [1] to [5] and can be distributed at room temperature.
[7] The fat or oil composition that can be distributed at room temperature and has the whitener function according to any one of [1] to [6], wherein the fat and oil composition is for instant food.
本発明によって、飲食品に添加した際に、風味が良好であり、分散性及び白濁性に優れ、常温での流通及び長期間の保存に耐えうるホワイトナー機能を有する油脂組成物（以下、単に「油脂組成物」又は「本油脂組成物」ともいう。）を簡易な方法で得ることができる。本発明の油脂組成物は、常温流通が可能であるため、即席食品に好適に用いることができる。特に、熱いお湯を注いで食べる即席のスープやラーメン等に使用できる。 According to the present invention, an oil / fat composition having a good flavor, excellent dispersibility and cloudiness, and a whitener function capable of withstanding distribution at room temperature and long-term storage when added to foods and drinks (hereinafter, simply referred to as “simply”). A "fat composition" or "genuine fat composition") can be obtained by a simple method. Since the oil and fat composition of the present invention can be distributed at room temperature, it can be suitably used for instant foods. In particular, it can be used for instant soups and ramen that are eaten by pouring hot water.
＜食用油脂＞
本発明に用いられる食用油脂は、上昇融点５５℃以下であり、５０℃以下であることが好ましく、４５℃以下がより好ましく、４０℃以下がさらに好ましい。食用油脂を前記範囲とすることで、本油脂組成物の表面を構成する食用油脂が適度に粘度を持つことになり、水分を含有する飲食品に供した際に、本油脂組成物に含まれる粉体物の急激な吸水を抑制でき、ままこにならず、均一な分散性が得られる。食用油脂の上昇融点が５５℃を超えると、本油脂組成物自体の分散性や溶解性が悪化し、口溶けにも悪影響を及ぼすので好ましくない。特に、本油脂組成物を常温でペースト状又は流動状にする場合は、より上昇融点の低い食用油脂を選択するのが好ましく、２０℃において液状の油脂がより好ましい。食用油脂の上昇融点は、 基準油脂分析試験法に記載の方法により測定することができる。
<Edible oils and fats>
The edible oil and fat used in the present invention has a rising melting point of 55 ° C. or lower, preferably 50 ° C. or lower, more preferably 45 ° C. or lower, and even more preferably 40 ° C. or lower. By setting the edible fats and oils in the above range, the edible fats and oils constituting the surface of the fats and oils composition have an appropriate viscosity, and are contained in the fats and oils composition when they are used for foods and drinks containing water. It is possible to suppress the rapid water absorption of the powder, and it is possible to obtain uniform dispersibility without leaving the powder. If the rising melting point of the edible fat or oil exceeds 55 ° C., the dispersibility and solubility of the fat and oil composition itself deteriorate, and the melting in the mouth is also adversely affected, which is not preferable. In particular, when the present oil / fat composition is made into a paste or fluid at room temperature, it is preferable to select an edible oil / fat having a lower melting point, and a liquid oil / fat at 20 ° C. is more preferable. The rising melting point of edible fats and oils can be measured by the method described in the standard fats and oils analysis test method.
使用する油脂は、動植物油脂及び／又はその加工油脂を任意に組み合わせて用いることができる。動植物油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、なたね油、米油、ひまわり油、サフラワー油、牛脂、乳脂、豚脂、カカオバター、シア脂、マンゴー脂、サル脂、イリッペ脂、魚油、鯨油等が挙げられる。加工油脂としては、例えば、動植物油脂に、エステル交換、水素添加、異性化水添、分別等の処理をして得られるものや、脂肪酸及び／又は脂肪酸低級アルコールエステルを用いて製造したエステル交換油等が挙げられる。分別処理して得られる加工油脂としては、例えばパームオレイン、パームステアリン等が挙げられる。本油脂組成物中の食用油脂の含有量としては、粉末油脂やその他の粉体原料を均一に分散させられる量であればよく、３０〜８５質量％が好ましく、４０〜８０質量％がより好ましく、５０〜７５質量％がさらに好ましい。 As the fats and oils to be used, animal and vegetable fats and oils and / or processed fats and oils thereof can be used in any combination. Animal and vegetable fats and oils include, for example, palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, lard, coconut butter, and shea. Examples include fat, mango fat, safflower oil, ilippe fat, fish oil, whale oil and the like. Processed fats and oils include, for example, transesterified oils and fats obtained by subjecting animal and vegetable fats and oils to transesterification, hydrogenation, isomerization hydrogenation, fractionation, etc., and transesterified oils produced by using fatty acids and / or fatty acid lower alcohol esters. And so on. Examples of processed fats and oils obtained by fractionation treatment include palm olein and palm stearin. The content of the edible fats and oils in the present fats and oils composition may be any amount as long as it can uniformly disperse the powdered fats and oils and other powder raw materials, preferably 30 to 85% by mass, more preferably 40 to 80% by mass. , 50-75% by mass is more preferable.
＜粉末油脂＞
本発明における粉末油脂は、水中油型乳化物を乾燥して得られる。乾燥の方法としては、一般に知られている噴霧乾燥法や真空乾燥法等を用いることができる。乳化した油脂が粉末化されていることで、本発明の油脂組成物は、例えばスープ等水分の多い飲食品に供した際に、均一な白い状態を保つことができる。また、かき混ぜた時にも油脂は分離せず均一に乳化して白濁する。また、本油脂組成物中に粉末油脂を含有することにより、良好なコク味を付与することができる。この粉末油脂中の油脂の含量は、２５〜８５質量％であることが好ましく、３０〜８０質量％がより好ましく、３５〜７５質量％がさらに好ましい。粉末油脂中の油相部が２５質量％よりも少ないと、ホワイトナー効果が薄れてしまいやすい。また、８５質量％よりも多いと、油脂をタンパク質や糖類等からなる賦形剤が被覆し切れず、粉末油脂自体を安定的に作ることが困難となりやすい。前記粉末油脂に含まれる油脂としては、食用油脂であればよく、動植物油脂及び／又はその加工油脂である。前記食用油脂と粉末油脂の比率は質量比で、８５：１５〜３０：７０が好ましく、８０：２０〜４０：６０がより好ましく、７５：２５〜５０：５０がさらに好ましい。粉末油脂の食用油脂に対する比率が前記下限未満であると、水分の多い飲食品に供した際に食用油脂のみが分離して不均一な見た目になりやすく、かき混ぜた時の白濁感が劣る場合がある。また、前記上限を超える場合、食用油脂が粉末油脂の表面を十分に覆い切れず、分散性が劣りやすい。本油脂組成物を常温でペースト状にする場合は、前記食用油脂と粉末油脂の比率は質量比で、３０：７０〜６０：４０が好ましく、流動状にする場合は、前記食用油脂と粉末油脂の比率は質量比で、６０：４０〜７５：２５が好ましい。
<Powdered fats and oils>
The powdered oil and fat in the present invention is obtained by drying an oil-in-water emulsion. As a drying method, a generally known spray drying method, vacuum drying method, or the like can be used. Since the emulsified fat and oil is powdered, the fat and oil composition of the present invention can maintain a uniform white state when it is applied to foods and drinks having a large amount of water such as soup. In addition, even when agitated, the fats and oils do not separate and are uniformly emulsified and become cloudy. Further, by containing powdered fats and oils in the present fats and oils composition, a good richness can be imparted. The content of the fat and oil in the powdered fat and oil is preferably 25 to 85% by mass, more preferably 30 to 80% by mass, still more preferably 35 to 75% by mass. If the oil phase portion in the powdered fat is less than 25% by mass, the whitener effect tends to be diminished. On the other hand, if it is more than 85% by mass, the fat and oil cannot be completely covered with the excipient made of proteins, sugars and the like, and it tends to be difficult to stably produce the powdered fat and oil itself. The fats and oils contained in the powdered fats and oils may be edible fats and oils, and animal and vegetable fats and oils and / or processed fats and oils thereof. The ratio of the edible fat and oil to the powdered fat and oil is preferably 85: 15 to 30:70, more preferably 80:20 to 40:60, and even more preferably 75:25 to 50:50. If the ratio of powdered fats and oils to edible fats and oils is less than the above lower limit, only edible fats and oils tend to separate and have a non-uniform appearance when served in foods and drinks with a large amount of water, and the white turbidity when agitated may be inferior. be. On the other hand, when the upper limit is exceeded, the edible fats and oils do not sufficiently cover the surface of the powdered fats and oils, and the dispersibility tends to be inferior. When the present fat and oil composition is made into a paste at room temperature, the ratio of the edible fat and oil to the powdered fat and oil is preferably 30:70 to 60:40, and when it is made into a fluid state, the edible fat and oil and the powdered fat and oil are powdered. The ratio of is a mass ratio, preferably 60:40 to 75:25.
＜乳化剤＞
本発明においては乳化剤を含むことが好ましい。乳化剤を含むことで、本油脂組成物の分散性や乳化性、白濁性を向上させることができる。乳化剤としては、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、ソルビタン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル等が挙げられる。これらの中で、グリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステルが好ましく、グリセリン脂肪酸エステル、レシチン、ソルビタン脂肪酸エステルがより好ましく、ジグリセリン脂肪酸エステルを含むことがさらに好ましい。本油脂組成物が乳化剤を含む場合、乳化剤の含有量は本油脂組成物中に０．０１〜１０質量％が好ましく、０．０５〜５質量％がより好ましい。
<Emulsifier>
In the present invention, it is preferable to include an emulsifier. By containing an emulsifier, the dispersibility, emulsifying property, and cloudiness of the oil / fat composition can be improved. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, lecithin, sorbitan fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like. Among these, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester are preferable, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester are more preferable, and diglycerin fatty acid ester may be contained. More preferred. When the oil / fat composition contains an emulsifier, the content of the emulsifier in the oil / fat composition is preferably 0.01 to 10% by mass, more preferably 0.05 to 5% by mass.
本油脂組成物には、油脂加工デンプン及び／又はオクテニルコハク酸デンプンナトリウムを含むことが好ましい。
＜油脂加工デンプン＞
油脂加工デンプンとは、デンプンに油脂を混合した後、加熱処理して得られるデンプンであり、従来より水産練り製品やフライ製品のバッターに用いられている。本発明における油脂加工デンプンの原料となるデンプンとしては、馬鈴薯デンプン、タピオカデンプン、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、サゴデンプン、エンドウデンプン等とそれらの加工デンプンが挙げられる。これらの中で、馬鈴薯デンプン、タピオカデンプン、ワキシーコーンスターチの未加工のデンプンが好ましい。油脂加工デンプンに含まれる油脂としては食用油脂であればよく、動植物油脂及び／又はその加工油脂である。また、油脂加工デンプンには乳化剤を含んでいてもよい。油脂加工デンプンの含有量としては、本油脂組成物中、１〜２０質量％が好ましく、３〜１８質量％がより好ましく、５〜１５質量％がさらに好ましい。油脂加工デンプンの含有量が前記下限未満であると、水分の多い飲食品に供した際に食用油脂のみが分離して不均一な見た目になりやすい。油脂加工デンプンの含有量が前記上限を超える場合、組成物の比重が重くなり、粘度の低い飲食品に供した際には沈んでしまいやすい。
The fat and oil composition preferably contains modified starch and / or sodium octenyl succinate.
<Fixed starch>
The modified starch is a starch obtained by mixing fat and oil with starch and then heat-treating it, and has been conventionally used as a batter for fish paste products and fried products. Examples of starch used as a raw material for the oil-and-fat modified starch in the present invention include potato starch, tapioca starch, cornstarch, waxy cornstarch, high amylose cornstarch, wheat starch, rice starch, sweet potato starch, sago starch, pea starch and the like, and modified starches thereof. Be done. Of these, potato starch, tapioca starch, and unprocessed waxy cornstarch starch are preferred. The fats and oils contained in the modified starch may be edible fats and oils, and animal and vegetable fats and oils and / or processed fats and oils thereof. Further, the modified starch may contain an emulsifier. The content of the modified starch is preferably 1 to 20% by mass, more preferably 3 to 18% by mass, still more preferably 5 to 15% by mass in the present oil or fat composition. When the content of modified starch is less than the above lower limit, only edible oils and fats are likely to be separated and have a non-uniform appearance when used in foods and drinks containing a large amount of water. When the content of the modified starch exceeds the upper limit, the specific gravity of the composition becomes heavy, and it tends to sink when it is used for foods and drinks having low viscosity.
＜オクテニルコハク酸デンプンナトリウム＞
オクテニルコハク酸デンプンナトリウムとは、デンプンにオクテニルコハク酸基を導入して親油性を付与したデンプンで、デンプン懸濁液をアルカリ性下、オクテニルコハク酸無水物で処理することで得られる。本発明におけるオクテニルコハク酸デンプンナトリウムの原料となるデンプンとしては、馬鈴薯デンプン、タピオカデンプン、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、小麦デンプン、米デンプン、甘藷デンプン、サゴデンプン、エンドウデンプン等から選ばれる一種以上を組み合わせたものが挙げられる。これらのデンプンをオクテニルコハク酸エステル化処理したもの、それをさらに焙焼処理により低粘度化したもの、また更にアルファー化処理したもの等が挙げられる。これらのオクテニルコハク酸デンプンナトリウムを一種または、二種以上組み合わせて用いることができる。オクテニルコハク酸デンプンナトリウムの含有量としては、本油脂組成物中、１〜２０質量％が好ましく、３〜１８質量％がより好ましく、５〜１５質量％がさらに好ましい。オクテニルコハク酸デンプンナトリウムの含有量が前記下限未満であると、水分の多い飲食品に供した際に食用油脂のみが分離して不均一な見た目になりやすい。オクテニルコハク酸デンプンナトリウムの含有量が前記上限を超える場合、組成物の比重が重くなり、粘度の低い飲食品に供した際には沈んでしまいやすい。
<Sodium octenyl succinate starch>
Starch sodium octenyl succinate is a starch obtained by introducing an octenyl succinic acid group into starch to impart lipophilicity, and is obtained by treating a starch suspension with octenyl succinic anhydride under alkaline conditions. As the starch as a raw material of the starch sodium octenyl succinate in the present invention, one or more selected from potato starch, tapioca starch, corn starch, waxy corn starch, high amylose corn starch, wheat starch, rice starch, sweet potato starch, sago starch, pea starch and the like are used. A combination can be mentioned. Examples thereof include those obtained by subjecting these starches to octenyl succinate esterification treatment, those obtained by further reducing the viscosity by roasting treatment, and those obtained by further pregelatinizing treatment. These sodium octenyl succinate starch sodium can be used alone or in combination of two or more. The content of sodium octenyl succinate is preferably 1 to 20% by mass, more preferably 3 to 18% by mass, still more preferably 5 to 15% by mass in the oil / fat composition. When the content of sodium starch octenyl succinate is less than the above lower limit, only edible oils and fats are likely to be separated and have a non-uniform appearance when used in foods and drinks containing a large amount of water. When the content of sodium starch octenyl succinate exceeds the above upper limit, the specific gravity of the composition becomes heavy, and it tends to sink when it is used for foods and drinks having low viscosity.
＜その他の任意成分＞
本油脂組成物は、前記食用油脂、粉末油脂、乳化剤、油脂加工デンプン、オクテニルコハク酸デンプンナトリウム以外にその他の原材料を含むことができる。例えば、前記以外のデンプン類、デキストリン、糖類、食物繊維等の炭水化物、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー等の粉乳類、香料、酸化防止剤、着色料等が挙げられるが、常温流通可能な油脂組成物とするためには、水分を全くあるいはほとんど含まないものである必要がある。前記油脂組成物への風味付与のために粉乳類を含むことが好ましい。前記その他の成分は、本発明の目的を損なわない範囲で含有することができる。特に、即席食品に用いる場合は、長期保存でも成分の変質、分離、褐変、風味劣化等を生じない成分を選択する必要がある。
<Other optional ingredients>
The present fats and oils composition may contain other raw materials in addition to the above-mentioned edible fats and oils, powdered fats and oils, emulsifiers, modified starches and sodium octenyl succinate. Examples thereof include starches, dextrins, sugars, carbohydrates such as dietary fiber, milk powder such as whole milk powder, skim milk powder, cream powder, whey powder, buttermilk powder, flavors, antioxidants, coloring agents and the like. However, in order to obtain an oil / fat composition that can be distributed at room temperature, it must contain no or almost no water. It is preferable to include milk powder in order to impart flavor to the fat and oil composition. The other components can be contained within a range that does not impair the object of the present invention. In particular, when used in instant foods, it is necessary to select an ingredient that does not cause deterioration, separation, browning, flavor deterioration, etc. of the ingredient even after long-term storage.
＜組成物の製造方法＞
本発明の油脂組成物は、食用油脂に、粉末油脂と必要に応じてその他の粉体原料を混合、分散させたものである。より均一でなめらかな状態を保つために、含有する粉体原料が粉砕あるいは磨砕されて微粒化していることが好ましい。微粒化には、ロールミルやカッターミル、ハンマーミル、ボールミル、ピンミル等の粉砕装置が用いられる。予め、粉末油脂と必要に応じてその他の粉体原料に食用油脂の一部を混合して前記粉砕装置にて微粒化した後、残りの食用油脂を加えて調製することができる。
<Manufacturing method of composition>
The fat and oil composition of the present invention is an edible fat and oil mixed and dispersed with powdered fat and oil and other powder raw materials as needed. In order to maintain a more uniform and smooth state, it is preferable that the powder raw material contained therein is pulverized or ground into fine particles. A crushing device such as a roll mill, a cutter mill, a hammer mill, a ball mill, or a pin mill is used for atomization. It can be prepared by mixing a part of the edible fat and oil with the powdered fat and oil and, if necessary, other powder raw materials in advance, atomizing the edible fat and oil with the pulverizer, and then adding the remaining edible fat and oil.
本発明の油脂組成物は、常温での品質保持のため無水又は極力水分を含まない形態であることが好ましい。また、よりホワイトナーとしての視覚効果を得るために、常温でペースト状又は流動状である形態とするのが好ましい。 The oil and fat composition of the present invention is preferably anhydrous or contains as little water as possible in order to maintain quality at room temperature. Further, in order to obtain a more visual effect as a whitener, it is preferable to form a paste or a fluid at room temperature.
次に本発明を実施例に基づいてさらに詳細に説明するが、本発明は、かかる実施例のみに限定されるものではない。
＜油脂組成物の調製＞
組成物の調製に用いた各成分を以下に示す。
Next, the present invention will be described in more detail based on Examples, but the present invention is not limited to such Examples.
<Preparation of oil and fat composition>
Each component used in the preparation of the composition is shown below.
[食用油脂]
大豆油、パーム油（ヨウ素価５１）：植田製油株式会社製
ハイエルシン菜種極度硬化油：横関油脂工業株式会社製
[Edible oils and fats]
Soybean oil, palm oil (iodine value 51): Ueda Oil Co., Ltd. High Elsin Rapeseed Extremely hydrogenated oil: Yokoseki Oil & Fat Industry Co., Ltd.
[乳化剤]
ジグリセリン脂肪酸エステル：理研ビタミン株式会社製「ポエムＤＯ−１００Ｖ」
ソルビタン脂肪酸エステル：理研ビタミン株式会社製「ポエムＳ−３２０ＹＮ」
レシチン：日清オイリオグループ株式会社製「日清レシチンＤＸ」
ポリグリセリン脂肪酸エステル：阪本薬品工業株式会社製「ＳＹグリスターＴＨＬ−１５」
[emulsifier]
Diglycerin fatty acid ester: "Poem DO-100V" manufactured by RIKEN Vitamin Co., Ltd.
Sorbitan fatty acid ester: "Poem S-320YN" manufactured by Riken Vitamin Co., Ltd.
Lecithin: "Nissin Lecithin DX" manufactured by Nissin Oillio Group Co., Ltd.
Polyglycerin fatty acid ester: "SY Glycer THL-15" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
[油脂加工デンプン]
油脂加工デンプン（１）：日澱化学株式会社製「エフコートＮＲ−１０」
油脂加工デンプン（２）：日本食品化工株式会社製「日食ねりこみ澱粉Ｋ−１」
[Fixed starch]
Oil-processed starch (1): "F-coat NR-10" manufactured by Nissho Chemical Co., Ltd.
Modified starch (2): "Nihon Shokuhin Kakomi Starch K-1" manufactured by Nihon Shokuhin Kako Co., Ltd.
[オクテニルコハク酸デンプンナトリウム]
オクテニルコハク酸デンプンナトリウム（１）：松谷化学工業株式会社製「エマルスター５００」
オクテニルコハク酸デンプンナトリウム（２）：イングレディオン・ジャパン株式会社製「ピュリティガムＢＥ」
[Sodium octenyl succinate starch]
Sodium octenyl succinate (1): "Emulster 500" manufactured by Matsutani Chemical Industry Co., Ltd.
Sodium octenyl succinate (2): "Purity Gum BE" manufactured by Ingredion Japan Co., Ltd.
[粉末油脂]
表1に示す配合により粉末油脂を調製した。油相部は、油脂を７０℃に加温して、油相部の欄に示した配合割合（質量部）で調製した。一方、水相部は、水を６０℃に加温し、水相部の欄に示した配合割合で原材料を溶解して調製した。次いで、前記油相部と水相部を混合乳化し、さらにホモゲナイザーで均質化した後、スプレードライヤー（大川原化工機社製）を用いて、１５０℃の温度条件で噴霧乾燥し、表面が賦型剤で被覆された粉末油脂（１）〜（４）を得た。
[Powdered fats and oils]
Powdered fats and oils were prepared according to the formulations shown in Table 1. The oil phase portion was prepared by heating the fat and oil to 70 ° C. and using the blending ratio (parts by mass) shown in the column of the oil phase portion. On the other hand, the aqueous phase portion was prepared by heating water to 60 ° C. and dissolving the raw materials at the blending ratio shown in the column of the aqueous phase portion. Next, the oil phase portion and the aqueous phase portion were mixed and emulsified, further homogenized with a homogenizer, and then spray-dried at a temperature condition of 150 ° C. using a spray dryer (manufactured by Ohkawara Kakohiki Co., Ltd.) to mold the surface. Powdered fats and oils (1) to (4) coated with the agent were obtained.
[その他の原材料]
脱脂粉乳：雪印メグミルク株式会社製「脱脂粉乳」
全粉乳：雪印メグミルク株式会社製「全粉乳」
デキストリン：松谷化学工業株式会社製「パインデックス＃３」
[Other raw materials]
Skim milk powder: "Skim milk powder" manufactured by Megmilk Snow Brand Co., Ltd.
Whole milk powder: "Whole milk powder" manufactured by Megmilk Snow Brand Co., Ltd.
Dextrin: "Paindex # 3" manufactured by Matsutani Chemical Industry Co., Ltd.
[実施例１]
加熱溶解したパーム油１０質量部に、粉末油脂（１）２５質量部を加え、混合したものを三本ロールミルで微粒化した。前記微粒化したもの３５質量部に加熱溶解したパーム油を６５質量部加えて均一に混ぜ合わせ、油脂組成物を得た。
[Example 1]
25 parts by mass of powdered fat (1) was added to 10 parts by mass of heat-dissolved palm oil, and the mixture was atomized with a three-roll mill. 65 parts by mass of palm oil dissolved by heating was added to 35 parts by mass of the atomized product and mixed uniformly to obtain an oil and fat composition.
[実施例２〜７、比較例１〜３]
実施例１と同様に、表２に示す配合により油脂組成物を得た。なお、各種乳化剤は予め食用油脂に溶解させて用いた。デンプンや粉乳等の粉体原料は、予め粉末油脂と混合してから用いた。表２中の実施例２、３及び比較例２の上昇融点「−」は、２０℃で液状であったことを示す。また、同表中の比較例１及び２の「食用油脂：粉末油脂」における「−」は、粉末油脂を含まないことを示す。
[Examples 2 to 7, Comparative Examples 1 to 3]
An oil / fat composition was obtained by the formulation shown in Table 2 in the same manner as in Example 1. Various emulsifiers were used by dissolving them in edible oils and fats in advance. Powder raw materials such as starch and milk powder were used after being mixed with powdered fats and oils in advance. The rising melting points "-" of Examples 2 and 3 and Comparative Example 2 in Table 2 indicate that they were liquid at 20 ° C. In addition, "-" in "edible fats and oils: powdered fats and oils" in Comparative Examples 1 and 2 in the same table indicates that powdered fats and oils are not included.
[各品質特性の評価]
熱湯２００ｍLをビーカーに注ぎ、その上に本油脂組成物１０ｇを供した時の均一性及びかき混ぜた時の分散性、白濁性を目視評価した。
（均一性）
分離せず均一な白い状態を保った：〇
透明な食用油脂が一部分離した：△
透明な食用油脂が分離した：×
（分散性）
速やかに分散した：〇
一部溶け残りがあった：△
かき混ぜても分散しにくい、あるいは沈殿した：×
（白濁性）
均一に白濁した：〇
白濁するが白さが不足した：△
白濁しなかった：×
[Evaluation of each quality characteristic]
200 mL of boiling water was poured into a beaker, and the uniformity when 10 g of the oil and fat composition was added thereto, the dispersibility when agitated, and the white turbidity were visually evaluated.
(Uniformity)
It did not separate and kept a uniform white state: 〇 Part of the transparent edible oil was separated: △
Clear edible oils and fats separated: ×
(Dispersity)
Dispersed quickly: 〇 There was some undissolved residue: △
Difficult to disperse even with stirring or settled: ×
(White turbidity)
Uniformly cloudy: 〇 Cloudy but lacking whiteness: △
Not cloudy: ×
[官能評価]
熱湯２００ｍＬをビーカーに注ぎ、その上に本油脂組成物１０ｇを供し、かき混ぜた後の水溶液を１０人のパネラーが試飲して風味及びコク味と口溶け感を評価した。
（風味・コク味）
１０人中８人以上が風味及びコク味良好と判断した：◎
１０人中５〜７人が風味及びコク味良好と判断した：〇
１０人中３〜４人が風味及びコク味良好と判断した：△
１０人中８人以上が風味及びコク味不良と判断した：×
（口溶け感）
１０人中８人以上が口溶け感良好と判断した：◎
１０人中５〜７人が口溶け感良好と判断した：〇
１０人中３〜４人が口溶け感良好と判断した：△
１０人中８人以上が口溶け感不良と判断した：×
[sensory evaluation]
200 mL of boiling water was poured into a beaker, 10 g of the oil and fat composition was added thereto, and the aqueous solution after stirring was tasted by 10 panelists to evaluate the flavor, richness and melting in the mouth.
(Flavor / richness)
More than 8 out of 10 judged good flavor and richness: ◎
5 to 7 out of 10 judged good flavor and richness: 〇 3 to 4 out of 10 judged good flavor and richness: △
More than 8 out of 10 people judged that the flavor and richness were poor: ×
(Feeling of melting in the mouth)
More than 8 out of 10 judged that the feeling of melting in the mouth was good: ◎
5 to 7 out of 10 judged good melting in the mouth: 〇 3 to 4 out of 10 judged good melting in the mouth: △
More than 8 out of 10 judged poor melting in the mouth: ×
（長期保存性）
常温での長期間保存を想定して、本油脂組成物を４０℃で４カ月間保存したものについて、風味（官能検査）及び色調（外観検査）の変化を調べ、以下の評価基準で長期保存性の評価を行なった。
官能検査、外観検査いずれも大きな変化なし：〇
若干香ばしい風味に変化し、色が薄い茶色に変化した：△
香ばしい風味に変化し、色が茶色に変化した：×
(Long-term storage)
Assuming long-term storage at room temperature, the oil and fat composition was stored at 40 ° C for 4 months, and the changes in flavor (sensory test) and color tone (appearance test) were examined, and long-term storage was performed according to the following evaluation criteria. Sexual evaluation was performed.
No major change in sensory test or visual test: 〇Slightly fragrant flavor changed, color changed to light brown: △
It changed to a fragrant flavor and the color changed to brown: ×
表２の結果から明らかなように、実施例の油脂組成物を用いれば、飲食品に添加した際に、風味が良好であり、分散性及び白濁性に優れ、常温での流通及び長期保存に耐えうるホワイトナー機能を有する油脂組成物を簡易な方法で得ることができる。 As is clear from the results in Table 2, when the oil and fat composition of the example is used, it has a good flavor when added to foods and drinks, is excellent in dispersibility and cloudiness, and is suitable for distribution at room temperature and long-term storage. An oil / fat composition having a tolerable whitening function can be obtained by a simple method.
本発明によって、飲食品に添加した際に、風味が良好であり、分散性及び白濁性に優れ、常温での流通及び長期間の保存に耐えうるホワイトナー機能を有する油脂組成物を簡易な方法で得ることができる。本発明の油脂組成物は、常温流通が可能であるため、即席食品に好適に用いることができる。特に、熱いお湯を注いで食べる即席のスープやラーメン等に使用できる。 According to the present invention, a simple method for producing an oil / fat composition having a good flavor, excellent dispersibility and white turbidity, and a whitener function capable of withstanding distribution at room temperature and long-term storage when added to foods and drinks. Can be obtained at. Since the oil and fat composition of the present invention can be distributed at room temperature, it can be suitably used for instant foods. In particular, it can be used for instant soups and ramen that are eaten by pouring hot water.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020004533A JP7489695B2 (en) | 2020-01-15 | Oil and fat composition having a whitener function and available at room temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020004533A JP7489695B2 (en) | 2020-01-15 | Oil and fat composition having a whitener function and available at room temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021108630A true JP2021108630A (en) | 2021-08-02 |
| JP7489695B2 JP7489695B2 (en) | 2024-05-24 |
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