JP3109068B2 - Oil composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil / fat composition useful for converting a salty flavor into a cooked food.

[0002]

2. Description of the Related Art Paste fats and oils compositions which impart a flavor such as butter and garlic by being applied or mixed with cooked foods such as toast and pasta are known. Further, as such an oil / fat composition for flavoring, a composition in which a powdery ingredient such as vegetable powder is mixed to cope with diversification of taste is also known.

[0003]

The degree of saltiness is an important factor in the taste of food. However, in the conventional fat and oil composition for flavoring, a preferable salty taste cannot be imparted to food unless a large amount of salty component is contained. This is because even if a salty component is added to the oil / fat composition, the salty component is covered with the oil / fat because the moisture content of the oil / fat composition is inherently low, and it is difficult for the tongue to be perceived.

[0004] Accordingly, an object of the present invention is to make it possible to impart a preferable salty taste to foods in a flavoring oil / fat composition having a low moisture content.

[0005]

In order to achieve the above object, the present invention provides a fat composition comprising fats and oils and ingredients, wherein the fat and oil content is 30% by weight or more, and the ingredient content is calculated as solid content. 0.01 to 20 wt%, salty component content of 0.1 wt%
As described above, the present invention provides an oil / fat composition having a water content of 5% by weight or less and an emulsifier having an HLB value of 11 or more at 0.01% by weight or more.

According to the present invention, it is possible to impart a preferable salty taste together with a preferable flavor to food even without including a large amount of salty ingredients. This is presumed to be due to the following action of the emulsifier having an HLB value of 11 or more.

That is, in the present invention, an emulsifier having an HLB value of 11 or more and having a strong affinity for water is used. In the fat or oil composition, the emulsifier is associated with a small amount of water originally contained in the salty component, and the emulsifier is covered with the fat or oil. When the conjugate of the salty ingredient and the emulsifier covered with the fat and oil is eaten and put on the tongue, the emulsifier is pulled by the moisture of the tongue at the time, and at the same time, the salty ingredient is also pulled by the tongue. For this reason, even if the salty component is not contained in a large amount, the tongue is perceived as salty.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

The fat and oil composition of the present invention comprises fat and oil and ingredients.

The fats and oils may be any animal and vegetable oils generally used for food, such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, cottonseed oil, peanut oil, olive oil, and palm oil. Oil, coconut oil,
Fish oil, beef tallow, lard, and those obtained by hydrogenating these fats can be used. As the fat or oil, a single kind of such fat or oil may be used, or a plurality of kinds may be used in combination. The fat or oil may be a liquid oil or a solid fat at room temperature, or a liquid oil containing a solid fat.

In particular, when the fat or oil composition contains a low-melting fat or oil and a high-melting fat or oil and the temperature of the fat or oil composition is raised from a temperature lower than the melting point of the low-melting fat or oil, the liquid is heated at a temperature equal to or lower than the melting point of the low-melting fat or oil. It is preferable to use a material having a specific property of not only separating the oil but also maintaining the liquid oil non-separated state even at a temperature exceeding the melting point of the low melting point fat. Thereby, the viscosity of the fat and oil composition is stabilized against changes in temperature and pressure, and precipitation of ingredients and other additives can be effectively suppressed.

The fat and oil composition having such specific properties includes a low melting fat and a high melting fat, for example, 70 to 10
Mix by heating at 0 ° C., cool to about room temperature by cooling with a refrigerant such as water at 0 to 15 ° C., and then lightly stir for 3 minutes to 1 hour, and leave still for 6 to 10 days to obtain a viscosity of 4000 mP.
It can be obtained by making it into a paste-like or plastic state of at least as.

It is presumed that the oil / fat composition thus obtained has a network structure in which the low-melting-point oil / fat is retained in the gaps of the high-melting-point oil / fat in an orderly arrangement. This network structure is obtained by so-called quenching kneading treatment, in which a low melting point fat and a high melting point fat are heated and mixed, and then quenched using a refrigerant of -10 ° C or less, that is, a high melting point fat in the low melting point fat. It is different from those in which fine crystals of fats and oils are dispersed.

As the low-melting point fat used for forming the oil-and-fat composition having the network structure, a fat having a rising melting point of 20 ° C. or less can be used.
C. fats and oils are preferred. Examples of such fats and oils include rapeseed oil, corn oil, safflower oil, cottonseed oil, soybean oil, olive oil, peanut oil, sunflower oil, sesame oil,
Examples include natural oils and fats such as rice oil and fish oil, those obtained by slightly hydrogenating these natural oils and fats, those obtained by removing the high melting points from these oils and fats, and those obtained by collecting the low melting points of these oils and fats.

As the high melting point fat, a fat having a rising melting point of 40 ° C. or more can be used.
The above fats and oils are preferred. Examples of such fats and oils include fats and oils obtained by hydrogenating animal and vegetable fats and oils, and fats and oils obtained by collecting high melting point portions. Among them, rapeseed extremely hardened oil, beef tallow extremely hardened oil, and extremely hardened coconut oil are preferable from the viewpoint of flavor and quality stability.

The mixing ratio of the low melting point fat and the high melting point fat in the fat and oil composition is such that the content of the low melting point fat and oil is 65% of the fat and oil content.
It is preferable that the content of the high melting point fat is 1 to 35% by weight of the fat, and the content of the low melting point fat is 8% of the fat.
0 to 95% by weight, and the high melting point fat content is 5 to 20%
It is more preferable to set the weight%. Thereby, the separation of the liquid oil due to the temperature change can be particularly suppressed, and the liquid oil can be stored with stable quality for a long time. On the other hand, if the ratio of the high melting point fat is too high, the fat composition becomes hard and exhibits a rough feeling. Conversely, if it is too low, the liquid oil separates, and the ingredients and additives aggregate or precipitate.

If the total content of the fats and oils including both the low-melting fats and the high-melting fats and oils is too small, the texture becomes poor and the texture is inferior. From the viewpoint of obtaining a smooth property, the content is preferably 60% by weight or more.
It is preferably at least 70% by weight.

On the other hand, the ingredients to be contained in the oil / fat composition include, for example, dried livestock meat, dried fish meat such as sardine surimi,
Dried fish eggs such as cod, dried pepper, dried spices such as garlic powder, dried vegetables (parsley, spinach, onion,
Tomatoes, carrots, peppers, leeks, cabbage, etc.), dried fruits, dried herbs (basil, oregano, etc.). These are preferably compounded in the form of strips or powder.

The mixing ratio of the ingredients in the fat composition is as follows:
If the amount is too large, the oil / fat composition does not form a paste, so that the spreadability to food is poor or the mixture is difficult to mix. Conversely, if too little, the flavor and color of the ingredients do not appear in the oil and fat composition,
Inability to respond to diversifying preferences. Therefore, the content of ingredients is set to 0.01 to 20 % by weight of the fat or oil composition in terms of solid content.

In addition to ingredients, seasoning ingredients such as salty ingredients, sugars, umami seasonings, gums, starch and other viscosity modifiers, and other various additives can be added to the fat and oil composition. It is preferable that these various additives to be blended in the fat and oil composition are blended in powder form.

As the salty component, salt (sodium chloride), potassium chloride and the like can be used, and it is particularly preferable to use salt.

The content of the salty component is 0.1% by weight or more of the oil and fat composition, including the salty taste contained in the ingredients, and is 0.5% or more.
Preferably, it is set to 5% by weight. Thereby, the taste of the food can be improved, and the proliferation of bacteria can be suppressed, and the storage stability can be improved.

The water content of the fat or oil composition is preferably 5% by weight or less, and more preferably 3% by weight or less. This allows
It can suppress the growth of bacteria and prevent the flavor and quality from deteriorating during the storage period. The fat composition is,
Such water content can be attained by the water content of the ingredients contained therein or by the water mixed during the production process.

In the present invention, an emulsifier having an HLB value of 11 or more, preferably an HLB value of 14 or more, is used in the oil or fat composition, and the compounding amount thereof is 0.01% by weight or more, preferably 0.1% by weight of the oil or fat composition. 1 to 3% by weight. The use of such an emulsifier having a high HLB value is a particularly important constitution in the present invention, whereby it is possible to impart a preferable salty taste to food even with a fat / oil composition having a low moisture content and a high fat content. Become.

Examples of the emulsifier having an HLB value of 11 or more include sucrose fatty acid ester, polyglycerin fatty acid ester, fatty acid salt, polysorbate, SSL, and lysolecithin, and an emulsifier having an HLB value of 14 or more is particularly preferable. Among them, sucrose fatty acid ester,
Polyglycerin fatty acid esters and the like are preferred.

The viscosity of the oil and fat composition is adjusted so that the ingredients and salty ingredients are uniformly dispersed without causing precipitation or aggregation.
It is preferable to make the gel from 2000 mPa · s or more to a paste or a plastic at 35 ° C. When the oil or fat composition is filled in a flexible container and is used by being pushed out from the mouth of the flexible container, dripping during use of the oil or fat composition is prevented, and the oil or fat is removed from the flexible container. In order to make the composition easier to extrude, the viscosity of the oil or fat composition is preferably 4000 mPa · s or more at 5 to 35 ° C., particularly 4000 mPa · s to 1,000,000 mP.
It is preferred to be a · s.

The above viscosity was measured by a B-type viscometer according to a conventional method. 2-No. 7 is a numerical value obtained by rotating the rotor 7 at 2 to 10 rpm.

As a method for adjusting the viscosity of the oil / fat composition as described above, for example, the amounts of the high-melting oil / fat and the low-melting oil / fat are changed, and starch, gums and the like are added.

As a method for preparing the oil / fat composition, the above-mentioned oil / fat, ingredients, salty component, emulsifier, and other components to be blended if necessary are mixed by heating at 70 to 100 ° C.
Cool to about room temperature by cooling with a refrigerant such as water at ℃, and then lightly agitate for 3 minutes to 1 hour, deaerate (about 0.01 to 1 hour with a vacuum gauge of 76 cmHg) and fill in a flexible container. Seal and leave at room temperature for 6 to 10 days, preferably 2 to 5 days.

The fat or oil composition of the present invention can be used by filling it in any soft or hard container. For example,
Containers with lids or cocks, soft tubes, flexible sachets, dispensing bags, etc. can be used.
From the point that the fat and oil composition can be easily and repeatedly extruded from the container without using a device such as a spoon,
It is preferable to fill the flexible tube.

When the fat and oil composition of the present invention contains a high melting point fat and oil having a plasticity from a paste at room temperature, the oil composition has a temperature of 60 ° C.
It is preferable to use it for foods that are subjected to heat treatment of a degree or more. More specifically, rice such as garlic rice, pasta, toast, steak, food for heating cooking such as hot vegetables, in advance, or coated with the oil and fat composition of the present invention, or after heating the food, Alternatively, by applying or mixing the oil or fat composition of the present invention on a heated food, the food can be easily flavored and salted.

[0032]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Example 1, Comparative Example 1 As a fat / oil composition of Example 1, a Mentaiko spread having the composition shown in Table 1 was produced. In this case, the low-melting-point fats and oils, high-melting-point fats and oils, powdered salt, and other raw materials shown in Table 1 are put into a kettle, heated while stirring, and when the temperature reaches 90 ° C., the mixture is further stirred for 10 minutes, and cooled at 10 ° C. Cool with water, deaerate (vacuum gauge 76 cmHg, 10 minutes), open area 40 m
m ² , filled into a flexible tube with a lid made of a multilayer material of PE / EVOH / PE, sealed and stored at room temperature for 3 days to produce a Mentaiko spread.

Further, sucrose fatty acid esters (HLB1
A Mentaiko spread of Comparative Example 1 was produced in the same manner as in Example 1 except that 6) was not added.

The water content of the mentaiko spreads of Example 1 and Comparative Example 1 was measured by the Karl Fischer method.
All were 1% by weight.

In addition, the mentaiko spreads of Example 1 and Comparative Example 1 were each applied to sliced bread in an appropriate amount and baked in an oven, and the textures of both were compared. As a result, the mentaiko spread of Example 1 had a stronger salty taste and mentaiko flavor than the mentaiko spread of Comparative Example 1 and was delicious.

[0037]

[Table 1] Table (* 1) Rapeseed lightly hydrogenated oil (5 ° C rising temperature) (* 2) Rapeseed extremely hardened oil (55 ° C rising melting point)

REFERENCE EXAMPLE 95 parts by weight of a 8: 1 mixture of rapeseed hydrogenated oil (raising melting point: 5 ° C.) and rapeseed extremely hardened oil (raising melting point: 55 ° C.) were used as fats and oils, and dried mentaiko was converted to a solid component. An oil / fat composition containing 4 parts by weight, 1 part by weight of salt and an emulsifier,
As the emulsifier, HLB value 9, HLB value 11, HLB value
Value 14, HLB value 16, HLB value 18 or HLB value 20
As shown in Table 2 or Table 3, 0.001 part by weight, 0.01 part by weight, 0.1 part by weight, 0.5 part by weight or 3 to 5 parts by weight of Prepared.

The water content of each of the obtained fat and oil compositions was measured by the Karl Fischer method and found to be 1% by weight.

The texture of each oil and fat composition was evaluated for saltiness and oiliness by a sensory test by 10 panelists. In this case, the evaluation criteria for saltiness are the following four levels of 0, 1, 2, and 3, and the evaluation criteria for oiliness are 0,
The three grades of 1 and 2 were used, and the average of the evaluation values of 10 panelists was obtained for each oil / fat composition and rounded off. The results are shown in Tables 2 and 3.

Evaluation criteria for salty taste 0: No saltiness is felt 1: Saltiness is slightly felt 2: Saltiness is felt 3: Saltiness is felt very much Oiliness evaluation criteria 0: Very oily 1 : Slightly greasy 2: Refreshing, not greasy

[0042]

Table 2 Salty texture evaluation emulsifier addition amount HLB 9 HLB11 HLB14 HLB16 HLB18 HLB20 0.001 (wt%) 0 0 0 0 0 0 0 0.01 0 1 1 1 1 1 1 0.1 0 1 1 2 2 3 0.5 0 1 2 3 3 3 3 to 5 0 2 3 3 3 3

[0043]

Table 3 Oily texture evaluation amount of emulsifier HLB 9 HLB11 HLB14 HLB16 HLB18 HLB20 0.001 (wt%) 0 0 0 0 0 0 0 0.01 0 0 1 1 1 1 1 0.1 0 1 1 1 1 1 1 1 2 2 2 3 to 5 0 1 2 2 2 2

From the results in Tables 2 and 3, it was found that H
It is understood that when 0.01% by weight or more of an emulsifier having an LB value of 11 or more is contained, saltiness is felt and oiliness is reduced.

[0045]

According to the present invention, it is possible to impart a preferable salty taste to food in a fat / oil composition for flavoring having a low moisture content.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-63-279770 (JP, A) JP-A-9-163952 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7/00-9/06 JICST file (JOIS) WPI (DIALOG)

Claims (5)

(57) [Claims] 1. An oil / fat composition comprising an oil / fat and ingredients, wherein the fat / oil content is 30% by weight or more, the ingredient content is 0.01 to 20 % by weight in terms of solid content, and the salty ingredient content is 0.1% by weight. %
As described above, an oil / fat composition having a water content of 5% by weight or less and an emulsifier having an HLB value of 11 or more is 0.01% by weight or more. 2. The oil / fat composition according to claim 1, further comprising an emulsifier having an HLB value of 14 or more. 3. The oil or fat composition according to claim 1, wherein the oil and fat content is 60% by weight or more, the salty component content is 0.5 to 5% by weight, and the water content is 3% by weight or less. 4. The viscosity at 5 to 35 ° C. is 2000 mP.
At least a · s, the ingredients are uniformly dispersed.
The oil and fat composition according to any one of the above. 5. A viscosity at 5 to 35 ° C. of 4000 mP.
5. The fat or oil composition according to claim 4, wherein the fat or oil composition is filled in a flexible container at a value of at least as.