JP2021166479A - Fat and oil composition - Google Patents

Abstract

To provide a fat and oil composition, capable of improving flavors of foods and beverages as well as improving distinctive textures thereof.SOLUTION: A fat and oil composition contains one or more first fats and oils, selected from pork fat, beef fat and processed fats and oils thereof, and one or more second fats and oils that are vegetable fats and oils. A total amount of SOS-type triglyceride and SOU-type triglyceride is 34 mass% or more and 41 mass% or less with respect to fat and oil in the fat and oil composition (note that 'S' means a saturated fatty acid having 16 carbons or more, 'O' means an oleic acid, and 'U' means an unsaturated fatty acid having 16 carbons or more).SELECTED DRAWING: None

Description

The present invention relates to oil and fat compositions.

Animal-based fats and oils such as lard and beef tallow are widely used as raw materials for seasoning oils because they can easily give good flavors to various foods and drinks (cooked foods, beverages, confectionery bakeries, side dish fillings, etc.). There is.

On the other hand, there is a need to reduce the amount of animal-based fats and oils used due to the recent supply of raw materials, and attempts have been made to use animal-based fats and oils in combination with plant-based fats and oils (for example, Patent Document 1). And 2).

Japanese Unexamined Patent Publication No. 2009-5681 JP-A-2017-99352

However, if the proportion of the amount of animal-based fats and oils used is reduced, there may be a problem that the flavor of the obtained seasoning oil is impaired.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an oil / fat composition capable of improving the flavor of foods and drinks and the texture peculiar to foods and drinks.

The present inventors adjusted the total amount of SOS-type triglyceride and SOU-type triglyceride in a fat-and-fat composition containing one or more selected from the group consisting of lard, beef tallow, and processed fats and oils thereof, and vegetable fats and oils. By doing so, we have found that the above problems can be solved, and have completed the present invention. More specifically, the present invention provides:

(1) One or more first fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof, and
An oil / fat composition containing a second oil / fat which is a vegetable oil / fat.
The total amount of SOS-type triglyceride and SOU-type triglyceride is 34% by mass or more and 41% by mass or less with respect to the fat and oil in the fat and oil composition.
Oil and fat composition (wherein "S" means saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, and "U" means unsaturated fatty acid having 16 or more carbon atoms).

(2) The fat or oil composition according to (1), wherein the content of the first fat or oil is 5% by mass or more and 50% by mass or less with respect to the fat or oil in the fat or oil composition.

(3) The fat or oil composition according to (1) or (2), wherein the content of the SUS type triglyceride is 15% by mass or more and 30% by mass or less with respect to the fat or oil in the fat or oil composition.

(4) The oil / fat composition according to any one of (1) to (3), wherein the content of the SOS-type triglyceride is 15% by mass or more and 25% by mass or less with respect to the oil / fat in the oil / fat composition.

(5) The fat or oil composition according to any one of (1) to (4), wherein the second fat and oil is a palm-based fat and oil.

According to the present invention, there is provided an oil / fat composition capable of improving the flavor of food and drink and the texture peculiar to food and drink.

Hereinafter, embodiments of the present invention will be described, but the present invention is not limited thereto.

<Fat composition>
The oil and fat composition of the present invention satisfies all of the following requirements.
(Requirement 1) Contains one or more first fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof.
(Requirement 2) A second fat or oil, which is a vegetable fat or oil, is included.
(Requirement 3) The total amount of SOS-type triglyceride and SOU-type triglyceride is 34% by mass or more and 41% by mass or less with respect to the fat and oil in the fat and oil composition (however, "S" is a saturated fatty acid having 16 or more carbon atoms. , "O" means oleic acid, and "U" means unsaturated fatty acids with 16 or more carbon atoms).

In the present invention, the "content of triglyceride in the fat and oil in the fat and oil composition" means the content of triglyceride in the fat and oil constituting the fat and oil composition.
For example, when the oil / fat composition comprises an oil phase, the total amount of the SOS type triglyceride and the SOU type triglyceride with respect to the amount of the oil / fat constituting the oil / fat composition may be 34% by mass or more and 41% by mass or less.
When the oil / fat composition is an emulsion (that is, a mixture of an oil phase and an aqueous phase), the total amount of SOS-type triglyceride and SOU-type triglyceride with respect to the amount of oil / fat in the oil phase constituting the oil / fat composition is 34% by mass or more. It may be 41% by mass or less.

Lard and beef tallow have been conventionally used as raw materials for seasoning oils and the like, and are known to have an effect of improving flavor and the like when blended in foods and drinks.
However, as a result of the studies by the present inventors, it has been found that these fats and oils may improve the flavor of the food or drink to be blended, but may impair the texture peculiar to the food or drink. rice field. It was also found that when lard or beef tallow is used in combination with vegetable fat or oil, the flavor or the like that can be produced by lard or beef tallow may be impaired.

Therefore, as a result of further studies by the present inventors, in the fat and oil composition containing the fat and oil specified in the above (Requirement 1) and (Requirement 2), the total amount of SOS type triglyceride and SOU type triglyceride with respect to the whole fat and oil composition was determined. By adjusting so as to satisfy the above (Requirement 3), it is surprising that the flavor of lard and beef tallow can be improved, and the texture peculiar to foods and drinks to which the fat and oil composition is blended can also be improved. The effect was found.

Even if the amounts of triglycerides other than SOS-type triglyceride and SOU-type triglyceride are adjusted, if the total amount of SOS-type triglyceride and SOU-type triglyceride does not satisfy the above (Requirement 3), the flavor of lard and beef tallow is improved. The effect and the effect of improving the texture peculiar to the food and drink to be blended with the fat and oil composition were not sufficiently exhibited.

In the present invention, "improving the flavor of foods and drinks" means not impairing or further enhancing the flavor derived from the raw materials of foods and drinks to which the oil and fat composition of the present invention is blended. The flavor of food and drink is evaluated by the sensory evaluation shown in the examples.

In the present invention, "improving the texture peculiar to foods and drinks" means not impairing or further enhancing the texture inherent in the foods and drinks to which the oil and fat composition of the present invention is blended. The texture of food and drink is evaluated by the sensory evaluation shown in the examples.
For example, when the foods and drinks to be blended are soup, fried food, and bread, the "texture peculiar to foods and drinks" are throat, crispness, and melting in the mouth, respectively.

Hereinafter, the composition of the oil and fat composition of the present invention will be described in detail.

(First fat and oil)
The fat and oil composition of the present invention contains one or more animal fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof. In the present invention, the animal fat and oil is also referred to as a "first fat and oil". The first fat and oil may be used alone or in combination of two or more.

In the present invention, "pork fat" is also referred to as "lard" or the like, and means fats and oils obtained from pig adipose tissue by an arbitrary refining method.

In the present invention, "beef fat" is also referred to as "tallow", "tallow", etc., and means fats and oils obtained from bovine adipose tissue by an arbitrary refining method.

When the first fat and oil is a processed fat and oil, the type is not particularly limited.

From the viewpoint of obtaining an oil / fat composition that can particularly easily improve the flavor of food and drink, the first oil / fat preferably contains lard or beef tallow, and more preferably contains lard.

The content of the first fat and oil in the fat and oil composition is not particularly limited, and can be appropriately selected depending on the degree of flavor to be realized and the like.
The lower limit of the content of the first fat and oil is, for example, preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more, and particularly preferably 20% by mass or more, based on the fat or oil in the fat or oil composition. It is mass% or more.
The upper limit of the content of the first fat and oil is, for example, preferably 50% by mass or less, preferably 40% by mass or less, and more preferably 30% by mass or less with respect to the fat and oil in the fat and oil composition.

(Second fat)
In the present invention, the second fat and oil, which is a vegetable fat and oil, is used in combination with the first fat and oil. By using the second fat and oil, the content of various triglycerides can be easily adjusted, and a fat and oil composition that easily exerts the effect of the present invention can be obtained. The second fat and oil may be used alone or in combination of two or more.

The second fat and oil preferably contains a fat and oil having an iodine value of 30 or more and 60 or less from the viewpoint that an oil and fat composition that satisfactorily improves the flavor of the food and drink and the texture peculiar to the food and drink can be easily obtained. It is more preferable to contain fats and oils having an iodine value of 40 or more and 60 or less, and it is further preferable to contain fats and oils having an iodine value of 50 or more and 60 or less.

The vegetable fats and oils are not particularly limited, but palm-based fats and oils, palm kernel oils, soybean oils, rapeseed oils, corn oils, sesame oils, perilla oils, flaxseed oils, peanut oils, red flower oils, high oleic acid red flower oils, sunflower oils, High oleic acid sunflower oil, cotton seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, cacao Examples thereof include fats and algae oils, and processed fats and oils thereof (those that have been subjected to one or more treatments of separation, hardening and ester exchange reactions). Of the above, palm-based fats and oils and / or processed fats and oils thereof are particularly preferable.

The content of the second fat and oil in the fat and oil composition is not particularly limited, and can be appropriately selected depending on the value such as "SOS + SOU" (described later) to be adjusted.
The lower limit of the content of the second fat and oil is, for example, preferably 50% by mass or more, more preferably 60% by mass or more, based on the fat and oil in the fat and oil composition.
The upper limit of the content of the second fat and oil is, for example, preferably 95% by mass or less, more preferably 85% by mass or less, based on the fat and oil in the fat and oil composition.

The blending ratio of the first fat and oil and the second fat and oil in the fat and oil composition is not particularly limited, but it is the present invention that the ratio of the second fat and oil (particularly palm-based fat and oil) to the first fat and oil is increased. The effect is easy to be played.
For example, the ratio of the mass of the second fat / oil to the mass of the first fat / fat (second fat / fat / first fat / fat) is preferably 1 or more and 10 or less, and more preferably 2 or more and 5 or less.

(Triglyceride composition of oil and fat composition)
The fat and oil composition of the present invention contains at least SOS-type triglyceride and SOU-type triglyceride, and the total amount thereof is adjusted to 34% by mass or more and 41% by mass or less with respect to the fat and oil in the fat and oil composition.

As used herein, the term "triglyceride" has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid. The "1-position", "2-position", and "3-position" of triglyceride mean the position of the ester bond in glycerol.

Hereinafter, the triglyceride composition that can be adopted in the present invention will be described in detail.

[SOS type triglyceride and SOU type triglyceride]
In the present invention, the "SOS-type triglyceride" means that a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1- and 3-positions of the triglyceride, and oleic acid (O) is ester-bonded to the 2-position of the triglyceride. Means triglyceride.
In the present invention, the "SOU-type triglyceride" is a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1-position of the triglyceride, and an oleic acid (O) is ester-bonded to the 2-position of the triglyceride. It means a triglyceride in which an unsaturated fatty acid (U) having 16 or more carbon atoms is ester-bonded at the position.

In the present invention, the saturated fatty acid (S) having 16 or more carbon atoms, which is the constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but for example, palmitic acid (16 carbon atoms), stearic acid (18 carbon atoms), and the like. Examples thereof include arachidic acid (20 carbon atoms), behenic acid (22 carbon atoms), lignoceric acid (24 carbon atoms) and the like.
Among the above, as the saturated fatty acid (S) having 16 or more carbon atoms, palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms) are preferable.

As the saturated fatty acid (S) which is a constituent fatty acid in the fat and oil of the present invention, one kind of saturated fatty acid may be contained, or two or more kinds of saturated fatty acids may be contained.

In the present invention, the unsaturated fatty acid (U) having 16 or more carbon atoms, which is the constituent fatty acid in the fat and oil of the present invention, is not particularly limited, but for example, palmitoleic acid (16: 1) and hillagonic acid (16: 3). , Oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), eicosenoic acid (20: 1), erucic acid (22: 1), ceracoleic acid (24: 1), etc. Can be mentioned. In the numerical notation in parentheses, the left side means the number of carbon atoms of the fatty acid, and the right side means the number of double bonds. For example, "(16: 1)" means that the number of carbon atoms is "16" and the number of double bonds is "1".
Of the above, as the unsaturated fatty acid (U) having 16 or more carbon atoms, oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3) are preferable.

As the unsaturated fatty acid (U) which is a constituent fatty acid in the fat and oil of the present invention, one kind of unsaturated fatty acid may be contained, or two or more kinds of unsaturated fatty acids may be contained.

In the present invention, the total amount of SOS-type triglyceride and SOU-type triglyceride (hereinafter, also referred to as “SOS + SOU”) with respect to the entire fat / oil composition is 34% by mass or more and 41% by mass or less.
The lower limit of "SOS + SOU" is preferably 35% by mass or more, more preferably 37% by mass or more.

In the present invention, the content of the SOS-type triglyceride in the entire fat / oil composition is not particularly limited as long as "SOS + SOU" satisfies the above range, but from the viewpoint that the flavor improving effect or the like according to the present invention is more easily exhibited, the fat / oil is more likely to be exhibited. It is preferably 15% by mass or more and 25% by mass or less, and more preferably 17% by mass or more and 20% by mass or less with respect to the fats and oils in the composition.

In the present invention, the content of the SOU-type triglyceride in the entire fat / oil composition is not particularly limited as long as "SOS + SOU" satisfies the above range, but from the viewpoint that the flavor improving effect or the like according to the present invention is more easily exhibited, the fat or oil It is preferably 15% by mass or more and 25% by mass or less, and more preferably 18% by mass or more and 23% by mass or less with respect to the fats and oils in the composition.

In the present invention, the method for adjusting the value of "SOS + SOU" is not particularly limited, but can be adjusted to a desired value by, for example, a method for adjusting the ratio of the first fat and oil and the second fat and oil (described later).

From the viewpoint that it is easy to adjust "SOS + SOU" to a desired value and it is easy to obtain an oil / fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink, the second oil / fat is palm oil. It is more preferable to include palm oil, palm separated soft part transesterified oil, palm separated soft oil, palm separated mid-melting point oil, or palm separated hard part oil, and more preferably palm oil and palm separated soft part transesterified oil. It is particularly preferable to include it.
In such a case, the content of palm oil is preferably 1% by mass or more and 70% by mass or less, based on the fat and oil in the fat and oil composition, from the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted. It is preferably 10% by mass or more and 65% by mass or less, more preferably 20% by mass or more and 60% by mass or less, and particularly preferably 30% by mass or more and 55% by mass or less.
From the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted, the content of the palm-separated soft portion transesterified fat and oil is preferably 1% by mass or more and 70% by mass or less with respect to the fat and oil in the fat and oil composition. , More preferably 10% by mass or more and 60% by mass or less, further preferably 15% by mass or more and 50% by mass or less, and particularly preferably 20% by mass or more and 40% by mass or less.

The second aspect is that it is easy to adjust the ratio of SOS-type triglyceride in the oil / fat composition to a desired value, and it is easy to obtain an oil / fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink. The fats and oils preferably contain palm-based fats and oils, more preferably palm oils, palm-separated soft part transesterified fats and oils, palm-separated soft oils, palm-separated medium-melting-melting oils, or palm-separated hard oils, and palm oils and palm-separated hard oils. It is particularly preferable to contain a soft part transesterified oil and fat.
In such a case, the content of palm oil is preferably 1% by mass or more and 70% by mass or less, based on the fat and oil in the fat and oil composition, from the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted. It is preferably 10% by mass or more and 65% by mass or less, more preferably 20% by mass or more and 60% by mass or less, and particularly preferably 30% by mass or more and 55% by mass or less.
From the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted, the content of the palm-separated soft portion transesterified fat and oil is preferably 1% by mass or more and 70% by mass or less with respect to the fat and oil in the fat and oil composition. , More preferably 10% by mass or more and 60% by mass or less, further preferably 15% by mass or more and 50% by mass or less, and particularly preferably 20% by mass or more and 40% by mass or less.

The second aspect is that it is easy to adjust the ratio of SOU-type triglyceride in the oil / fat composition to a desired value, and it is easy to obtain an oil / fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink. The fats and oils preferably include palm oil, palm-separated soft part transesterified oils and fats, palm-separated soft oils, palm-separated medium-melting-melt oils, or palm-separated hard oils, and more preferably palm oils and palm-separated soft parts transesterified oils and fats. preferable.
In such a case, the content of palm oil is preferably 1% by mass or more and 70% by mass or less, based on the fat and oil in the fat and oil composition, from the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted. It is preferably 10% by mass or more and 65% by mass or less, more preferably 20% by mass or more and 60% by mass or less, and particularly preferably 30% by mass or more and 55% by mass or less.
From the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted, the content of the palm-separated soft portion transesterified fat and oil is preferably 1% by mass or more and 70% by mass or less with respect to the fat and oil in the fat and oil composition. , More preferably 10% by mass or more and 60% by mass or less, further preferably 15% by mass or more and 50% by mass or less, and particularly preferably 20% by mass or more and 40% by mass or less.

[SUS type triglyceride]
In the present invention, the "SUS-type triglyceride" is an unsaturated fatty acid (S) having 16 or more carbon atoms bonded to the 1st and 3rd positions of the triglyceride and having 16 or more carbon atoms at the 2nd position of the triglyceride. (U) means an ester-bonded triglyceride.

In the present invention, the content of the SUS-type triglyceride in the entire fat and oil composition is not particularly limited, but is preferable with respect to the fat and oil in the fat and oil composition from the viewpoint that the flavor improving effect and the like according to the present invention can be more easily exerted. Is 15% by mass or more and 30% by mass or less, more preferably 20% by mass or more and 24% by mass or less.

The second aspect is that it is easy to adjust the ratio of SUS-type triglyceride in the oil / fat composition to a desired value, and it is easy to obtain an oil / fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink. The fats and oils preferably contain palm-based fats and oils, more preferably palm oils, palm-separated soft part transesterified fats and oils, palm-separated soft oils, palm-separated medium-melting-melting oils, or palm-separated hard oils, and palm oils and palm-separated hard oils. It is particularly preferable to contain a soft part transesterified oil and fat.
In such a case, the content of palm oil is preferably 1% by mass or more and 70% by mass or less, based on the fat and oil in the fat and oil composition, from the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted. It is preferably 10% by mass or more and 65% by mass or less, more preferably 20% by mass or more and 60% by mass or less, and particularly preferably 30% by mass or more and 55% by mass or less.
From the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted, the content of the palm-separated soft portion transesterified fat and oil is preferably 1% by mass or more and 70% by mass or less with respect to the fat and oil in the fat and oil composition. , More preferably 10% by mass or more and 60% by mass or less, further preferably 15% by mass or more and 50% by mass or less, and particularly preferably 20% by mass or more and 40% by mass or less.

In the present invention, the content of various triglycerides in the fat and oil composition can be calculated by the method shown in Examples.

[Other triglycerides]
The oil and fat composition of the present invention may contain other triglycerides other than the above-mentioned triglycerides (SOS type triglyceride, SOU type triglyceride and SUS type triglyceride) as long as the effects of the present invention are not impaired. Other triglycerides may be contained alone or in combination of two or more.

Examples of other triglycerides include POP-type triglyceride, PPO-type triglyceride, UUU-type triglyceride, and SSS-type triglyceride.

In the present invention, the "POP-type triglyceride" means a triglyceride in which palmitic acid is ester-bonded to the 1- and 3-positions of the triglyceride and oleic acid (O) is ester-bonded to the 2-position of the triglyceride.

In the present invention, the content of the POP-type triglyceride in the entire fat / oil composition is not particularly limited, but is preferable with respect to the fat / oil in the fat / oil composition from the viewpoint that the flavor improving effect or the like according to the present invention is more easily exhibited. Is 9% by mass or more and 18% by mass or less, more preferably 13% by mass or more and 16% by mass or less.

In the present invention, the "PPO-type triglyceride" means a triglyceride in which palmitic acid is ester-bonded to the 1- and 2-positions of the triglyceride and oleic acid (O) is ester-bonded to the 3-position of the triglyceride.

In the present invention, the content of the PPO-type triglyceride in the entire fat / oil composition is not particularly limited, but is preferable with respect to the fat / oil in the fat / oil composition from the viewpoint that the flavor improving effect or the like according to the present invention is more easily exhibited. Is 2% by mass or more and 10% by mass or less, more preferably 4% by mass or more and 7% by mass or less.

When the fat and oil composition of the present invention contains a POP type triglyceride and a PPO type triglyceride, the fat and oil composition with respect to the mass of the PPO type triglyceride in the fat and oil composition is more likely to be exhibited from the viewpoint of more easily exerting the flavor improving effect according to the present invention. The ratio of the mass of the POP-type triglyceride in the product (hereinafter, also referred to as “POP / PPO”) is preferably 0.5 or more and 8 or less, more preferably 1 or more and 5 or less, and further preferably 2 or more and 3 or less. ..

The second oil and fat is palm-based from the viewpoint that it is easy to adjust "POP / PPO" to a desired value and it is easy to obtain an oil and fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink. It is preferable to contain fats and oils, and it is more preferable to contain palm-based fats and oils (palm oil, palm fractionated soft oil, palm fractionated medium melting point oil, or palm fractionated hydrogenated oil) in combination with palm fractionated soft portion transesterified fats and oils.

In the present invention, the "UUU-type triglyceride" means a triglyceride in which an unsaturated fatty acid (U) having 16 or more carbon atoms is ester-bonded to the 1st, 2nd and 3rd positions of the triglyceride.

In the present invention, the content of the UUU-type triglyceride in the entire oil / fat composition is not particularly limited, but from the viewpoint that an oil / fat composition that satisfactorily improves the flavor of foods and drinks and the texture peculiar to foods and drinks can be easily obtained. , Less is preferable. The content of the UUU-type triglyceride in the entire fat / oil composition is, for example, preferably 5% by mass or more and 30% by mass or less, more preferably 8% by mass or more and 20% by mass or less, still more preferably, with respect to the fat or oil in the fat or oil composition. Is 10% by mass or more and 15% by mass or less.

It is easy to adjust the ratio of UUU-type triglyceride in the fat and oil composition to a desired value, and it is easy to obtain a fat and oil composition that satisfactorily improves the flavor of food and drink, the flavor of food and drink, and the texture peculiar to food and drink. From this point of view, it is preferable to keep the amount of fats and oils having an iodine value of 100 or more in a small amount (for example, 30% by mass or less with respect to the fats and oils in the fats and oils composition) in the fats and oils composition, and the iodine value is 100 or more. It is more preferable not to mix the oil and fat.

In the present invention, the "SSS-type triglyceride" means a triglyceride in which a saturated fatty acid (S) having 16 or more carbon atoms is ester-bonded to the 1st, 2nd and 3rd positions of the triglyceride.

In the present invention, the content of the SSS-type triglyceride in the entire fat and oil composition is not particularly limited, but from the viewpoint that the texture improving effect and the like according to the present invention can be more easily exerted, the fat and oil in the fat and oil composition are compared with respect to the fat and oil. It is preferably 5% by mass or more and 20% by mass or less, and more preferably 7% by mass or more and 15% by mass or less.

The second aspect is that it is easy to adjust the ratio of SSS-type triglyceride in the oil / fat composition to a desired value, and it is easy to obtain an oil / fat composition that satisfactorily improves the flavor of food and drink and the texture peculiar to food and drink. The fats and oils preferably contain fats and oils having an iodine value of 2 or less, more preferably palm oils, palm fractionated soft part ester exchange fats and oils, palm extremely hydrogenated oils, or rapeseed extremely hydrogenated oils, and include palm extremely hydrogenated oils. It is more preferable to contain palm oil, palm separated soft part ester exchange oil and fat, and palm extremely hydrogenated oil.
In such a case, the content of the palm extremely hydrogenated oil is preferably 0.1% by mass or more and 10% by mass with respect to the fat and oil in the fat and oil composition from the viewpoint that the texture improving effect and the like according to the present invention are more easily exhibited. % Or less, more preferably 0.3% by mass or more and 5% by mass or less.

(Other ingredients)
The fat and oil composition of the present invention may contain components other than fats and oils (food additives, etc.) as long as the effects of the present invention are not impaired. Examples of such components include emulsifiers, sugars, thickening stabilizers, proteins, alcohols, taste components (yeast extract and the like), colorants, flavors (fragrances), enzymes and the like. These may be used individually by 1 type, and may be used in combination of 2 or more type.

The type and amount of other components can be appropriately selected according to the effect to be obtained and the like.

When the fat and oil composition contains components other than the fat and oil, the blending amount thereof is set so that the fat and oil of the fat and oil composition is blended in a sufficient amount with respect to the fat and oil composition from the viewpoint of facilitating the effect of the present invention. Will be done.
For example, when the oil / fat composition comprises an oil phase, the content of the oil / fat with respect to the entire oil / fat composition is preferably 98.5% by mass or more, more preferably 99.5% by mass or more.
For example, when the oil / fat composition is an emulsion (that is, a mixture of an oil phase and an aqueous phase), the content of the oil / fat in the entire oil / fat composition is preferably 70% by mass or more, more preferably 80% by mass or more.

From the viewpoint that the effects of the present invention are easily exhibited, the fat and oil composition of the present invention preferably comprises a first fat and oil and a second fat and oil.

<Form of oil and fat composition>
The form of the oil / fat composition of the present invention is not particularly limited, but it may be a composition containing only an oil phase, or an emulsion containing an oil phase and an aqueous phase. The fat and oil composition of the present invention may be either liquid or solid. The fat and oil composition may be dried depending on the intended use.

<Manufacturing method of oil and fat composition>
The fat and oil composition of the present invention is not particularly limited, but usually, the above fats and oils are dissolved under heating, other components are added to the dissolved fats and oils as necessary, and the fats and oils are uniformly dispersed by a known method. Can be manufactured at. When the fat or oil to be blended in the fat or oil composition of the present invention is a plastic fat or oil, the fat or oil composition of the present invention is subjected to a method of quenching and plasticizing these fats or oils with a botator, a combinator, a perfector, a nexus, a polaron, a lonoter or the like. Can be obtained.

<Properties and uses of oil and fat compositions>
The fat and oil composition of the present invention can improve the flavor of foods and drinks to which the fats and oils composition is blended and the texture peculiar to foods and drinks. The presence or absence and degree of flavor and texture are specified by the sensory evaluation shown in the examples.

The compounding target of the oil and fat composition of the present invention is not particularly limited, and it can be blended in any food or drink.
When the compounding target is a beverage, examples of the beverage include various soups (corn soup, consomme soup, vegetable soup, etc.).
When the compounding target is a food, examples of the food include cooked food, bread, Japanese and Western confectionery, roux (curry roux, stew roux, etc.), filling for prepared foods, and the like. Examples of cooked foods include fried foods (pork cutlet, croquette, fried potatoes, fried chicken, tempura, etc.), stir-fried foods (fried rice, fried vegetables, etc.) and the like. Of these, fried foods and stir-fried foods are not directly blended with foodstuffs, but by using the fat and oil composition of the present invention as frying oil and stir-fried oil, the fat and oil composition of the present invention can be easily blended in foods. Can be made to.

For example, when the compounding target of the fat and oil composition of the present invention is soup, it is possible to enhance the goodness of the texture (throat, etc.) peculiar to the soup while enhancing the flavor derived from the raw material of the soup.
When the compounding target of the fat and oil composition of the present invention is a fried food, it is possible to enhance the goodness of the texture (crispness, etc.) peculiar to the fried food while enhancing the flavor derived from the raw material of the fried food.
When the compounding target of the fat and oil composition of the present invention is bread, it is possible to enhance the good texture (melting in the mouth, etc.) peculiar to bread while enhancing the flavor derived from the raw material of bread and the like.

The amount of the oil / fat composition of the present invention to be blended in the food or drink to be blended can be appropriately selected depending on the degree of the effect to be obtained and the like, and is not particularly limited.

When the compounding target of the oil / fat composition of the present invention is a beverage, the oil / fat composition of the present invention is preferably blended in an amount of 0.1% by mass or more, more preferably 0.5% by mass or more, based on the entire blending target. You may.
The upper limit of the blending amount of the fat and oil composition of the present invention is not particularly limited, but the blending amount does not have to be excessive, and is preferably blended in an amount of 10% by mass or less, more preferably 5% by mass or less, based on the entire blending target. You may.

When the compounding target of the oil / fat composition of the present invention is a food product, the oil / fat composition of the present invention may be blended in an amount of preferably 1% by mass or more, more preferably 2% by mass or more, based on the entire compounding target.
The upper limit of the blending amount of the fat and oil composition of the present invention is not particularly limited, but the blending amount does not have to be excessive, and is preferably blended in an amount of 20% by mass or less, more preferably 15% by mass or less, based on the entire blending target. You may.

When the compounding target of the oil / fat composition of the present invention is a fried food or a stir-fried food, the food material to be fried or the food material to be fried is prepared by producing the fried food or the stir-fried food using the oil / fat containing the oil / fat composition of the present invention. The oil and fat composition of the present invention can be easily blended in the blending target.
In such a case, the fat or oil containing the fat or oil composition of the present invention preferably contains the fat or oil composition of the present invention in an amount of 30% by mass or more, more preferably 50% by mass or more, and the fat or oil composition of the present invention. It is more preferable to consist of things.

The oil and fat composition of the present invention can be used as a seasoning oil, seasoning, perfume oil and the like. The oil and fat composition of the present invention may be used as a substitute for conventionally known seasoning oils, seasonings, perfume oils, etc., or may be used in combination with these conventional products.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Preparation of oil and fat composition-1>
An oil / fat composition (oil / fat composition composed of an oil phase) having the composition shown in the section of "oil / fat composition" in Tables 1 to 3 was prepared by the following method. The unit of the numerical value in the item of "fat composition" in Tables 1 to 3 is "mass%".

Each fat and oil composition was prepared by mixing and stirring the fats and oils shown in the section of "Fat and oil composition" in Tables 1 to 3, adjusting the temperature of the obtained mixture to 70 ° C., and then quenching and kneading with a combinator. ..

(Raw material fats and oils)
The details of the raw material fats and oils used are as follows.

[Fat and oil equivalent to "first fat and oil"]
Lard: Iodine value 60
Beef tallow: Iodine value 51

[Fat and oil equivalent to "second fat and oil"]
Palm oil: Iodine value 52
Palm sorting soft part transesterification fats and oils: iodine value 56
Palm extremely hydrogenated oil: Iodine value 2
Palm fractionated soft oil: Iodine value 56
Melting point oil for palm separation: Iodine value 46
Palm sorting hard oil: Iodine value 34
Canola oil: Iodine value 115
Rapeseed extremely hydrogenated oil: Iodine value 2

The iodine value of each fat and oil was measured based on "2.3.4.1-2013 iodine value (Wis-cyclohexane method)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society).

(Analysis of triglyceride composition)
The constituent fatty acids of triglyceride in each fat and oil composition are subjected to gas chromatography (standard fat and oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method)". ) ”And“ Shou 2-2013 2-position fatty acid composition ”)). Based on the analysis result, each triglyceride content was calculated.
The results are shown in the section "TG composition" in Tables 1 to 3.

The meanings of each item in "TG composition" in Tables 1 to 3 are as follows (however, "S" means saturated fatty acid having 16 or more carbon atoms, and "O" means oleic acid. "U" means an unsaturated fatty acid having 16 or more carbon atoms, and "P" means palmitic acid).
"SOS + SOU": Ratio of the total amount of SOS-type triglyceride and SOU-type triglyceride to all constituent fatty acids in the fat and oil composition (unit: mass%)
"SUS": Ratio of the amount of SUS-type triglyceride to all constituent fatty acids in the fat and oil composition (unit: mass%)
"SOS": Ratio of the amount of SOS-type triglyceride to all constituent fatty acids in the fat and oil composition (unit: mass%)
"POP / PPO": Ratio of the amount of POP-type triglyceride to the amount of PPO-type triglyceride in the total constituent fatty acids of the second fat and oil contained in the fat-and-fat composition "UUU": The ratio of the amount of POP-type triglyceride to the total constituent fatty acids in the fat-and-fat composition. Percentage of total amount of UUU-type triglyceride (unit: mass%)
"SSS": Ratio of the total amount of SSS-type triglyceride to the total constituent fatty acids in the fat and oil composition (unit: mass%)

<Making food and drink-1>
Using each of the oil and fat compositions obtained above, three kinds of foods and drinks (pork cutlet, bread, soup) were prepared based on the following method.

(Making pork cutlet)
Take 7,000 g of each fat and oil composition obtained above in a fryer, heat to 180 ° C., and then add frozen pork cutlet (trade name "Sangen pork thick-sliced loin and 200", manufactured by Ajinomoto Frozen Foods Co., Ltd.) in the fat and oil composition. And fried for 8 minutes.
After fried cooking, it was taken out from the fryer and allowed to cool in an incubator adjusted to 25 ° C. for 10 minutes to obtain pork cutlet.

(Making bread)
Water in which yeast was dispersed, yeast food, and strong flour were put into a mixer bowl and mixed and fermented using a hook to obtain a medium-sized dough.
Next, the ingredients of this kneading (all materials other than the oil and fat composition) and the medium-sized dough are added, mixed at low speed for 3 minutes and medium and low speed for 3 minutes, and then the oil and fat composition is added, and then at low speed for 3 minutes and medium. Mixing was performed at a low speed of 4 minutes to obtain bread dough. The kneading temperature was set to 28 ° C.
Then, after taking a floor time of 20 minutes, the dough was divided and a bench time of 20 minutes was taken again. The dough was spread to 5 mm with a moulder, molded into a roll mold, placed in a one-loaf mold, whipped at 38 ° C. and 80% humidity for 45 minutes, and then baked at 200 ° C. for 30 minutes to obtain bread (bread).
[Bread mix]
・ Medium seed blended strong flour 70 mass parts yeast 2.5 mass parts yeast food 0.1 mass parts water 40 mass parts ・ main kneaded strong flour 30 mass parts fine white sugar 6 mass parts salt 1.8 mass parts defatted milk powder 2 mass parts fats and oils Composition 5 parts by mass Water 25 parts by mass

(Making soup)
To 14 g of commercially available powdered soup, 150 ml of boiling water and 4.5 g of each fat and oil composition obtained above were added and stirred to obtain a soup.

<Sensory evaluation of food and drink-1>
The flavor and texture of each of the foods and drinks obtained above were evaluated based on the following criteria. The results are shown in the "Evaluation" section of Tables 1-3.

The following sensory evaluation was carried out after the selection of the panels shown below and discussions between the panels.
Twelve people who were judged to be suitable in each of the five tastes (sweetness, acidity, saltiness, bitterness, umami) identification test, taste concentration difference identification test, food taste identification test, and standard odor test. Panels (5 men and 7 women in their 20s and 40s) were selected.
Next, in carrying out the sensory evaluation, discussions were held in advance for the entire panel, and each panel was given a common understanding of the characteristics of each evaluation item. 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.

(Sensory evaluation of pork cutlet)
The flavor and crispness of each pork cutlet obtained was evaluated according to the following criteria.

[Tonkatsu flavor]
⊚ +: Of the 12 panels, 10 or more evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
X: Of the 12 panels, 3 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.

[Crispy pork cutlet]
◎ +: Of the 12 panels, 10 or more evaluated that they were crispy.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that they were crispy.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that they were crispy.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that they were crispy.
X: Of the 12 panels, 3 or less evaluated that they were crispy.

(Sensory evaluation of bread)
The flavor and melting in the mouth of each bread obtained were evaluated according to the following criteria.

[Bread flavor]
⊚ +: Of the 12 panels, 10 or more evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
X: Of the 12 panels, 3 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.

[Bread melts in the mouth]
⊚ +: Of the 12 panels, 10 or more evaluated that the mouth melted well.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that the mouth melted well.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that the mouth melted well.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that the mouth melted well.
X: Of the 12 panels, 3 or less evaluated that the mouth melted well.

(Sensory evaluation of soup)
The flavor and throat of each soup obtained were evaluated according to the following criteria.

[Soup flavor]
⊚ +: Of the 12 panels, 10 or more evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.
X: Of the 12 panels, 3 or less evaluated that the flavor was not too dull and not too pale, and the flavor derived from the raw materials was outstanding and the flavor was very good.

[Throat of soup]
⊚ +: Of the 12 panels, 10 or more evaluated that the throat was good.
⊚: Of the 12 panels, 8 or more and 9 or less evaluated that the throat was good.
◯: Of the 12 panels, 6 or more and 7 or less evaluated that the throat was good.
Δ: Of the 12 panels, 4 or more and 5 or less evaluated that the throat was good.
X: Of the 12 panels, 3 or less evaluated that the throat was good.

As shown in Tables 1 to 3, according to the oil and fat composition satisfying all the requirements of the present invention, the flavor of the food and drink and the texture peculiar to the food and drink could be improved.
This effect is better achieved by blending at least palm oil and palm transesterified oil and fat as the second oil and fat, and at least palm oil, palm separated soft part transesterified oil and fat as the second oil and fat, and palm extreme. It was particularly well performed when a hydrogenated oil was added.

As shown in Comparative Example 3, if lard or beef tallow was not blended and the triglyceride content requirement specified in the present invention was not satisfied, the flavor and texture of food and drink were impaired.

As shown in Comparative Example 4, if lard or beef tallow was not blended, the flavor and / or texture of food and drink was impaired even if the triglyceride content requirement specified in the present invention was satisfied. ..

As shown in Comparative Examples 1, 2, 5 to 13, even if lard or beef tallow is blended, if the triglyceride content requirement specified in the present invention is not satisfied, the flavor and / or texture of food and drink Was damaged.

<Preparation of oil and fat composition-2>
An oil / fat composition (emulsion composed of an oil phase and an aqueous phase) having the composition shown in the item of "oil / fat composition" in Table 4 was prepared by the following method. In the table, the components used and the meanings of the numerical values are the same as those in the above <Preparation of oil and fat composition-1>.
However, in Table 4, the unit of the numerical value in the item of "aqueous phase composition" is "mass%", and the item of "total" is the total of the numerical values of "fat composition" and "aqueous phase composition" (unit:). Mass%).

For the emulsion, an aqueous phase (a mixture of the components shown in the "aqueous phase composition") is added to the oil phase (a mixture of the components shown in the "oil and fat composition" section), and the emulsion is stirred with a propeller stirrer. After emulsifying into a water-in-oil mold, it was prepared by quenching and kneading with a combinator.

<Making food and drink-2>
Using the fat and oil composition obtained above, three kinds of foods and drinks (pork cutlet, bread, soup) were prepared in the same manner as in the above <Preparation of foods and drinks-1>.

<Sensory evaluation of food and drink-2>
The flavor and texture of each of the foods and drinks obtained above were evaluated in the same manner as in the above <Sensory evaluation of foods and drinks-1>. The results are shown in the "Evaluation" section of Table 4.

As shown in Table 4, according to the fat and oil composition satisfying all the requirements of the present invention, even if the form is an emulsion, the flavor of the food and drink and the texture peculiar to the food and drink can be improved. did it.

Claims (5)

One or more first fats and oils selected from the group consisting of lard, beef tallow, and processed fats and oils thereof, and
An oil / fat composition containing a second oil / fat which is a vegetable oil / fat.
The total amount of SOS-type triglyceride and SOU-type triglyceride is 34% by mass or more and 41% by mass or less with respect to the fat and oil in the fat and oil composition.
Oil and fat composition (wherein "S" means saturated fatty acid having 16 or more carbon atoms, "O" means oleic acid, and "U" means unsaturated fatty acid having 16 or more carbon atoms). The fat or oil composition according to claim 1, wherein the content of the first fat or oil is 5% by mass or more and 50% by mass or less with respect to the fat or oil in the fat or oil composition. The oil / fat composition according to claim 1 or 2, wherein the content of the SUS type triglyceride is 15% by mass or more and 30% by mass or less with respect to the oil / fat in the oil / fat composition. The oil / fat composition according to any one of claims 1 to 3, wherein the content of the SOS-type triglyceride is 15% by mass or more and 25% by mass or less with respect to the oil / fat in the oil / fat composition. The oil / fat composition according to any one of claims 1 to 4, wherein the second oil / fat is a palm-based oil / fat.