JP4376043B2 - 固形ルウ - Google Patents
固形ルウ Download PDFInfo
- Publication number
- JP4376043B2 JP4376043B2 JP2003402797A JP2003402797A JP4376043B2 JP 4376043 B2 JP4376043 B2 JP 4376043B2 JP 2003402797 A JP2003402797 A JP 2003402797A JP 2003402797 A JP2003402797 A JP 2003402797A JP 4376043 B2 JP4376043 B2 JP 4376043B2
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- JP
- Japan
- Prior art keywords
- oil
- solid
- fat
- roux
- crystal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Description
また、本発明は、上記固形ルウの製造方法であって、上記固形ルウ用油脂組成物及びその他の原料を混合溶解した後、型に流し込み、冷却固化させることを特徴とする固形ルウの製造方法を提供することにより、上記の目的を達成したものである。
即ち、本発明の固形ルウ用油脂組成物の油相を70℃で完全融解した後、0℃で30分間保持し、次いで、好ましくは5℃で7日間、さらに好ましくは5℃で4日間、一層好ましくは5℃で1日間、最も好ましくは5℃で30分間保持した際に得られる油脂結晶が、X線回析で結晶型を測定した結果、β型の2鎖長構造をとるものであることが好ましい。
X線回折測定においては、上記の油脂結晶について、短面間隔を2θ:17〜26度の範囲で測定し、4.5〜4.7オングストロームの面間隔に対応する強い回折ピークを示した場合に、該油脂結晶はβ型結晶であると判断する。一方、上記の油脂結晶について、長面間隔を2θ:0〜8度の範囲で測定し、40〜50オングストロームに相当する回折ピークを示した場合に、2鎖長構造をとっていると判断する。
固形ルウ用油脂組成物350g及び小麦粉320gを釜に投入し、かき混ぜながら120℃まで加熱した後、火を止め、さらにかき混ぜた。約100℃まで下がった時点で、引き続きかき混ぜながら、食塩100g、上砂糖50g、カレー粉90g、調味料90gを順次添加し、さらにかき混ぜ、次いで、これを直径50mmの型に厚さ10mmに流し込み、20℃で60分冷却・固化させ、本発明の固形ルウ(固形カレールウ)を得た。該固形ルウを25℃の恒温室にて保管し、経時的な表面の光沢、艶、色調の変化を観察した。
また、該固形ルウを20重量%含有するカレーソースを常法により作成し、品温45℃におけるカレーソースの口溶けを評価した。
大豆極度硬化油とオレイン酸エチルとを、重量比2:3の割合で混合し、溶解した後、1,3位置選択的酵素を用いてエステル交換反応を行った。反応物から分子蒸留により脂肪酸を取り除き、得られた油脂を分別、精製することにより、OStO含量60重量%の油脂を得た。このOStO含有油脂40重量%、マンゴー核分別中部油40重量%及び大豆油20重量%を混合し、60℃で溶解した後、0℃に冷却し、結晶化させ、混合油(a)を得た。混合油(a)は、StOStを24重量%、OStOを24重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
パーム分別中部油18重量%、豚脂72重量%及び大豆油10重量%を混合し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(b)を得た。この混合油(b)は、SMSを18重量%、MSMを18重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
パーム分別中部油18重量%、豚脂72重量%、大豆油5重量%及び大豆極度硬化油5重量%を混合し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(c)を得た。この混合油(c)は、SMSを18重量%、MSMを18重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
サル脂分別中部油18重量%、豚脂72重量%及び大豆油10重量%を混合し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(d)を得た。この混合油(d)は、SMSを18重量%、MSMを18重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
パームステアリン30重量%、牛脂15重量%及び豚脂55重量%を混合し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(e)を得た。この混合油(e)は、SMSを12重量%、MSMを12重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
牛脂極度硬化油10重量%、牛脂60重量%、及び豚脂30重量%を混合溶解し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(f)を得た。この混合油(f)は、SMSを8.5重量%、MSMを8.5重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
パームステアリン20重量%、牛脂30重量%、及び豚脂50重量%を混合溶解し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(g)を得た。この混合油(g)は、SMSを11.5重量%、MSMを11.5重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型をとらずにβ型結晶であった。
魚油を原料とし、ニッケル触媒を用いて水素添加を行い、融点30℃の魚油硬化油、融点36℃の魚油硬化油及び融点45℃の魚油硬化油をそれぞれ得た。これらの融点30℃の魚油硬化油、融点36℃の魚油硬化油及び融点45℃の魚油硬化油それぞれについて、60℃で溶解し、0℃に冷却し、結晶化させ、DSCにより結晶転移の有無を確認したところ、いずれも、βプライム型をとる油脂であった。また、これらの融点30℃の魚油硬化油、融点36℃の魚油硬化油及び融点45℃の魚油硬化油は、いずれも、SMS及びMSMを含有しない油脂であった。
牛脂硬化油78重量%、牛脂15重量%、及び豚脂7重量%を混合溶解し、60℃で溶解した後、0℃で冷却し、結晶化させ、混合油(h)を得た。この混合油(h)は、SMSを2重量%、MSMを2重量%含有し、DSCにより結晶転移の有無を確認したところ、βプライム型結晶であった。
Claims (7)
- S1MS2(S1及びS2は飽和脂肪酸、Mはモノ不飽和脂肪酸を表す)で表されるトリグリセリドとMS3M(S3は飽和脂肪酸、Mはモノ不飽和脂肪酸を表す)で表されるトリグリセリドとからなるコンパウンド結晶及び極度硬化油脂を含有する固形ルウ用油脂組成物を用いたことを特徴とする固形ルウ。
- 上記S1、S2及びS3が炭素数16以上の飽和脂肪酸である請求項1記載の固形ルウ。
- 上記コンパウンド結晶が実質的に微細結晶である請求項1又は2記載の固形ルウ。
- 上記固形ルウ用油脂組成物において、上記コンパウンド結晶を含む全油脂分の含有量が、80重量%以上である請求項1〜3の何れかに記載の固形ルウ。
- 上記固形ルウ用油脂組成物において、上記コンパウンド結晶の含有量が、全油脂分中、10重量%以上である請求項1〜4の何れかに記載の固形ルウ。
- 請求項1〜5のいずれかに記載の固形ルウを用いた加工食品。
- 請求項1〜5のいずれかに記載の固形ルウの製造方法であって、上記固形ルウ用油脂組成物及びその他の原料を混合溶解した後、型に流し込み、冷却固化させることを特徴とする固形ルウの製造方法。
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JP6472971B2 (ja) * | 2014-10-20 | 2019-02-20 | 株式会社Adeka | ルウ用油脂組成物 |
JP6621235B2 (ja) * | 2014-11-04 | 2019-12-18 | 日清オイリオグループ株式会社 | 油脂組成物 |
JP6932921B2 (ja) * | 2016-03-15 | 2021-09-08 | 三菱ケミカル株式会社 | 微細分子間化合物結晶を含む油脂組成物の製造方法、及び分子間化合物の結晶化方法 |
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