JP4767215B2 - Oil composition for ruu - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil composition for roux that can impart a rich taste and flavor to processed foods manufactured using roux, even though the trans fatty acid content is low, and a method for manufacturing the same.
The present invention also relates to a processed food produced using roux having a rich taste and flavor despite a low trans fatty acid content.

  Rou used in processed foods such as curry, stew, hayashi, and white sauce is manufactured by mixing and heating flour and edible oils and fats, and then mixing spices and seasonings. The obtained roux can be poured into a container and cooled to obtain a versatile solid roux. These roux can be added to the processed foods such as curry, stew, hayashi, white sauce, etc. so that they can be thickened, rich and flavored, so curry, stew, hayashi, white sauce produced using these roux Processed foods such as are thick and have a rich taste and flavor.

As fats and oils used for roux, it is possible to add richness and flavor to processed foods manufactured using roux such as curry, stew, hayashi, and white sauce. Animal oils such as hydrogenated oils obtained in this way have been used.
However, these animal oils contain a large amount of cholesterol. In recent years, vegetable oils have been used instead of animal oils containing a large amount of cholesterol because of the health-consciousness of consumers. When vegetable oil is used for solid roux, it is generally considered to prevent the oil from leaching out from the solid roux accompanying the increase in the environmental temperature in summer and the whitening of the surface of the solid roux from oozing out from the solid roux. In particular, hardened oil obtained by partially hydrogenating vegetable oil (hereinafter, hardened oil obtained by partial hydrogenation is referred to as partially hydrogenated hardened oil) has been used.

  The partially hydrogenated hydrogenated oil of vegetable oil contains trans fatty acid produced by hydrogenation. In recent years, when trans fats are consumed in large quantities by humans and other animals for a long period of time, the blood total cholesterol level and low density lipoprotein cholesterol level called bad are increased, leading to obesity and ischemic heart disease. The theory of “Uru” has emerged from Europe and the United States, and an increasing number of countries are taking measures such as requiring labeling for foods containing trans fatty acids above a certain level. In Japan, an attempt to reduce the trans fatty acid content in foods has been studied in response to the global trend, and reduction of the trans fatty acid content is also required for roux.

As an attempt to reduce trans fatty acids in roux, a type of fat for fat using transesterified oil has been devised (for example, Patent Documents 1, 2, and 3).
However, these transesterified oils are substantially free of trans fatty acids, so the trans fatty acid content of the fat for fat is substantially 0% by mass, but the obtained curry, stew, hayashi, white sauce, etc. are used. As a result, the richness of processed foods produced in this way was not satisfactory.

From the above background, roux with the trans-fatty acid content reduced as much as possible while maintaining the function of imparting richness and flavor to processed foods manufactured using roux such as curry, stew, hayashi and white sauce. The development of oils and fats for use was desired.
JP 2001-258474 A JP 2003-204774 A JP 2006-288232 A

An object of the present invention is to provide an oil and fat composition for roux that can impart a rich taste and flavor to processed foods produced using roux, even though the trans fatty acid content is low, and a method for producing the same. It is.
Moreover, the objective of this invention is providing the processed food manufactured using the roux which has richness and flavor, although trans-fatty-acid content is low.

  As a result of intensive studies in order to solve the above-mentioned problems, the present inventors have obtained a processed food produced by using a roux oil composition for roux containing 50% by mass or more of a fractionated hard oil of palm oil. It was found that the richness and flavor of the processed food can be maintained even when the trans fatty acid content is reduced, and the present invention has been completed.

  That is, the first invention of the present invention is a fat oil composition for palm oil containing 50% by mass or more of fractionated hard oil of palm oil, and the trans fatty acid content in the total constituent fatty acids of the oil composition for ruo is 3 mass%. % And less than 12% by mass.

  According to a second aspect of the present invention, the fractionated hard oil of palm oil is a palm mid fraction, palm stearin, a mixed oil of palm mid fraction and palm stearin, a transesterified oil of palm mid fraction, a transesterified oil of palm stearin And an oil / fat composition for roux according to the first invention, which is one or more selected from the group consisting of transesterified oils of a mixed oil of palm mid fraction and palm stearin.

  3rd invention of this invention is a fat and oil composition for roux as described in 1st invention in which the fractionated hard oil of the said palm oil consists of a palm mid fraction and palm stearin.

  The fourth invention of the present invention is the oil composition for roux according to the first invention, wherein the fractionated hard oil of palm oil is composed of a transesterified oil of palm stearin and a palm mid fraction.

  5th invention of this invention is the fats and oils composition for roux as described in any one invention of 1st invention-4th invention containing the hardened oil obtained by partially hydrogenating animal and vegetable oils.

  According to a sixth aspect of the present invention, the hardened oil obtained by partially hydrogenating the animal or vegetable oil is a hardened oil obtained by partially hydrogenating a hardened oil or rapeseed oil obtained by partially hydrogenating palm oil. It is a fat oil composition according to the fifth aspect of the invention.

  A seventh invention of the present invention is a roux containing the oil composition for roux according to any one of the first to sixth inventions.

  According to an eighth aspect of the present invention, there is provided the roux according to the seventh aspect of the present invention, wherein the roux is a curry roux, a white roux, a stew roux or a hayasil roux.

  A ninth invention of the present invention is a processed food using the roux according to the seventh invention or the eighth invention.

  A tenth invention of the present invention is the processed food according to the ninth invention, wherein the processed food is a curry sauce, a white sauce, a stew or a coconut sauce.

  The eleventh invention of the present invention is a fractionated hard oil of 50 to 94% by mass of palm oil so that the trans fatty acid content in the total constituent fatty acids of the oil composition for luu is 3% by mass or more and less than 12% by mass; This is a method for producing a fat oil composition for roux, wherein 6 to 50% by mass of a hardened oil obtained by partially hydrogenating animal and vegetable oils is mixed and dissolved.

According to the present invention, there is provided an oil composition for roux capable of imparting a rich taste and flavor to processed foods manufactured using roux, even though the trans fatty acid content is low, and a method for manufacturing the same. Can do.
Moreover, according to this invention, although the trans fatty-acid content is low, the processed food manufactured using the roux which has richness and flavor can be provided.

Hereinafter, the present invention will be described in detail.
First, the oil composition for luu of this invention is demonstrated.
The oil and fat composition for luu of the present invention is an oil and fat composition for roux containing 50% by mass or more of a fractionated hard oil of palm oil, and the trans fatty acid content in the total constituent fatty acid of the oil and fat composition for roux is 3 mass. % Or more and less than 12% by mass.
When the fractionated hard oil of palm oil in the oil composition for luu is 50% by mass or more and the trans fatty acid content in the total constituent fatty acids of the oil composition for luu is 3% by mass or more and less than 12% by mass, Even if the trans fatty acid content in the oil / fat composition is low, the processed food produced using the obtained roux has a rich taste, and the flavor of the processed food is excellent.

As a raw material for the oil composition for luu of the present invention, a fractionated hard oil of palm oil is used.
In the present invention, the fractionated hard oil of palm oil is a hard part (crystal part or stearin part) obtained by fractionating palm oil or palm oil fractionated oil (dry fractionation, solvent fractionation, surfactant fractionation, etc.). It is sometimes called). In addition, as the fractionated hard oil of palm oil, transesterification of the fractionated hard oil of palm oil obtained by partial hydrogenation of the fractionated hard oil of palm oil or the fractionated hard oil of palm oil It is also possible to use a transesterified oil of a fractionated hard oil of palm oil obtained by the above. When the hard oil of palm oil is used in the oil composition for luu, the processed food produced using the obtained rou has a rich taste even if the trans fatty acid content in the oil composition for luu is low. In addition, the flavor of the processed food is excellent.
The iodine value of the fractionated hard oil of palm oil is preferably 10 to 55, more preferably 20 to 52, and most preferably 30 to 49. When the iodine value of the fractionated hard oil of palm oil is in the above range, it becomes functionally preferable such as melting in the mouth.

Specific examples of the fractionated hard oil of palm oil include palm mid fraction (hereinafter referred to as PMF) (sometimes referred to as a middle melting point part of palm oil, or a middle melting point fraction of palm oil), palm stearin, hard stearin, and A mixed oil of PMF and palm stearin can be used. Also, PMF, palm stearin and hard stearin, and mixed oils of PMF, PMF transesterified oil obtained by transesterification, palm stearin transesterified oil, hard stearin transesterified oil, and PMF and palm stearin mixed. Examples thereof include transesterified oil (transesterified oil obtained by subjecting a mixed oil of PMF and palm stearin to a raw oil and fat and subjecting the raw oil and fat to an ester exchange reaction). These can be used alone or in combination of two or more.
In particular, as the fractionated hard oil of palm oil, two types of combination of PMF and palm stearin, two types of transesterified oil of palm stearin and PMF, two types of transesterified oil of PMF and PMF are used in combination. It is preferable that
Among these, as the fractionated hard oil of palm oil, a combination of two types of transesterified oils of PMF and palm stearin can be suitably used for solid roux. As the fractionated hard oil of palm oil, when two types of transesterified oil of palm stearin and PMF are used together, when used as a solid roux, oil and fat ooze out from the solid roux as the environmental temperature rises in summer Moreover, the whitening of the solid roux accompanying the exudation of fats and oils from this solid roux can be prevented, and the flavor of the processed food produced using the obtained roux becomes better.
PMF, palm stearin, hard stearin, transesterified oil of PMF, transesterified oil of palm stearin, transesterified oil of hard stearin and transesterified oil of mixed oil of PMF and palm stearin substantially contain trans fatty acid. It is not included.

The iodine value of PMF is preferably 30-50, more preferably 32-48, and most preferably 34-46.
More specifically, the PMF includes a soft palm mid fraction (hereinafter referred to as soft PMF) and a hard palm mid fraction (hereinafter referred to as hard PMF), and the soft PMF and the hard PMF may be used in combination. it can.
Soft PMF is a hard part obtained by further subjecting a soft part (sometimes referred to as palm olein) obtained by fractionating palm oil. The iodine value of the soft PMF is preferably 40 to 50, more preferably 42 to 48, and most preferably 43 to 47.
Hard PMF is a hard part obtained by separating soft PMF. The iodine value of the hard PMF is preferably 30 to 40, more preferably 32 to 38, and most preferably 33 to 37.
When the iodine value of PMF is in the above range, the amount of circulation in the market is large and blending adjustment with palm stearin or transesterified oil of palm stearin becomes easy.

  Palm stearin is a hard part obtained by fractionating palm oil. The iodine value of palm stearin is preferably 28 to 48, more preferably 30 to 42, and most preferably 31 to 38. When the iodine value of palm stearin is in the above range, the amount of circulation in the market is large, and blending adjustment with PMF becomes easy.

  Hard stearin is a hard part obtained by fractionating palm stearin. The iodine value of hard stearin is generally 10-20.

  Raw material fats and oils for transesterified oils (such as PMF transesterified oil, palm stearin transesterified oil, hard stearin transesterified oil, and mixed oil of PMF and palm stearin) used as fractionated hard oil for palm oil The iodine value of PMF, palm stearin, hard stearin and mixed oils thereof are preferably 24-48, more preferably 27-44, and most preferably 30-40. Moreover, the iodine value of the transesterified oil obtained (transesterified oil of PMF, transesterified oil of palm stearin, transesterified oil of hard stearin and transesterified oil of mixed oil of PMF and palm stearin) is 24 to 48. It is preferable that it is 27-44, and it is most preferable that it is 30-40. When the iodine value of the raw oil and fat of the transesterified oil and the iodine value of the transesterified oil are in the above ranges, blending adjustment with PMF becomes easy.

  To obtain a transesterified oil used as a fractionated hard oil for palm oil (such as PMF transesterified oil, palm stearin transesterified oil, hard stearin transesterified oil, and mixed oil of PMF and palm stearin). This transesterification reaction can be carried out either by chemical transesterification or enzymatic transesterification.

The chemical transesterification is carried out using a chemical catalyst such as sodium methylate as a catalyst. The transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity (also referred to as random transesterification).
In the chemical transesterification, for example, according to a conventional method, the raw material fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw material fat and oil. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

In the enzymatic transesterification, a transesterification reaction is performed using lipase as a catalyst.
As the lipase, lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity.
Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
Examples of the lipase capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 to 40%. The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

The transesterification reaction is preferably performed by an ester exchange reaction with poor position specificity. When transesterification reaction with poor position specificity is performed, when used as a solid roux, the exudation of fats and oils from the solid roux accompanying the rise in the environmental temperature in summer and the solid roux accompanying the exudation of fats and oils from this solid roux Whitening is unlikely to occur.
As an index of poor position specificity in a transesterification reaction with poor position specificity, for example, it can be shown by a randomization rate. The randomization rate indicates that the higher the value, the more the transesterification reaction with poor position specificity. The randomization rate is, for example, the fatty acid composition of all fatty acids constituting the triacylglycerol of fats and oils (based on AOCS Ce1f-96) and the fatty acid composition of two positions of the triacylglycerols of fats and oils before and after the transesterification reaction (AOCS Ch3- 91 based), and palmitic acid which is a saturated fatty acid having 16 carbon atoms can be calculated as an index.
Randomization rate (%) = (2-position palmitic acid after transesterification reaction-2-position palmitic acid before transesterification reaction) / (palmitic acid-transesterification reaction before palmitic acid in all fatty acid composition) ) × 100
The randomization rate in the transesterification reaction is preferably 10% or more, more preferably 40% or more, and most preferably 70% or more.

As described above, the fractionated hard oil of palm oil is preferably a combination of PMF and palm stearin. Specifically, the blending ratio of PMF and palm stearin in the fractionated hard oil of palm oil is, for example, in the case of soft PMF and palm stearin, the mass ratio of soft PMF: palm stearin is 80:20 to 20:80. Preferably, it is 70:30 to 30:70, more preferably 60:40 to 40:60.
Moreover, as described above, the fractionated hard oil of palm oil is preferably a combination of PMF and a transesterified oil of palm stearin or a combination of PMF and a transesterified oil of PMF. It can be used in the same range as when PMF and palm stearin are used in combination.
When the blending ratio of PMF and palm stearin in the fractionated hard oil of palm oil, the blending ratio of PMF and palm transesterification oil, and the blending ratio of PMF and PMF transesterification oil are within the above ranges, solid roux and When it does, the hardness as a solid roux becomes suitable.

  The content of the fractionated hard oil of palm oil in the oil composition for luu of the present invention is preferably 50% by mass or more, more preferably 50 to 94% by mass, and 55 to 92% by mass. Is more preferable, and 60 to 90% by mass is most preferable. When the content of the fractionated hard oil of palm oil in the oil composition for luu is in the above range, even if the content of trans fatty acid in the oil composition for luu is low, the processed food produced using the obtained roux is It has a rich taste and excellent flavor.

The trans fatty acid content in all the constituent fatty acids of the oil composition for luu of the present invention is preferably 3% by mass or more and less than 12% by mass, more preferably 4% by mass or more and less than 11% by mass, and more preferably 5% by mass. % Or more and less than 10% by weight, more preferably 6% by weight or more and less than 9% by weight. When the trans fatty acid content in the total constituent fatty acids of the oil composition for luu is in the above-mentioned range, the processed food produced using the roux obtained by using palm oil fractionated hard oil as a base oil has a rich taste. It will have.
The oil for fat containing conventional hydrogenated hydrogenated oil contains about 15% by mass of trans fatty acid in all constituent fatty acids. Therefore, according to the present invention, the trans fatty acid content can be reduced by 20 to 80% by mass from the conventional product.
The trans fatty acid content can be measured by gas chromatography according to the AOCS method (Celf-96).

  The oil composition for luu of the present invention can contain a partially hydrogenated hardened oil so that the trans fatty acid content in the total constituent fatty acids of the roux oil composition is in the above range. The partially hydrogenated hardened oil can be used without particular limitation as long as the trans fatty acid content in the total constituent fatty acids of the oil composition for luu falls within the above range. A partially hydrogenated hardened oil such as a partially hydrogenated hardened oil or the like (animal or vegetable oil means an animal-derived oil or fat or a plant-derived oil or fat) can be preferably used. In particular, from the viewpoint of cholesterol content, it is preferable to use a partially hydrogenated hydrogenated oil of vegetable oil.

  Examples of partially hydrogenated hardened oils of animal and vegetable oils include soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, and rice oil. , Palm oil, palm kernel oil, palm oil, beef tallow, lard, milk fat and the like, transesterified oils thereof, and partially hydrogenated hardened oils of fractionated oils. In particular, as the partially hydrogenated hydrogenated oil of animal and vegetable oils, it is preferable to use a partially hydrogenated hydrogenated oil of palm oil or a partially hydrogenated hydrogenated oil of rapeseed oil, which is a partially hydrogenated hydrogenated oil of vegetable oil. Moreover, these partially hydrogenated hydrogenated oils of animal and vegetable oils can be used alone or in combination of two or more.

  The partially hydrogenated hardened oil of animal and vegetable oils is prepared by adding, for example, 0.01 to 0.3% by mass of a nickel catalyst to the raw material fat and oil, a temperature of 120 ° C. to 200 ° C., and a hydrogen pressure of 0.01 to 0. It can be obtained by performing a hydrogenation reaction under the condition of 3 MPa.

  The partially hydrogenated hydrogenated oil of animal and vegetable oils preferably has an iodine value of 20 to 90 and a trans fatty acid content of 10 to 60% by mass, an iodine value of 25 to 85 and a trans fatty acid content of 15 to 55% by mass. It is more preferable. When the iodine value and trans fatty acid content of the partially hydrogenated hardened oil of plant and animal oil are in the above ranges, the trans fatty acid content can be easily adjusted when blending and adjusting the fractionated hard oil of palm oil.

  The content of the partially hydrogenated hardened oil of animal and vegetable oils in the oil composition for luu of the present invention is preferably 6 to 50% by mass, more preferably 8 to 45% by mass, and 10 to 40% by mass. Most preferably. When the content of the partially hydrogenated hardened oil of animal and vegetable oils in the oil composition for luu is in the above range, when the blended hard oil of palm oil is blended and adjusted, the trans fatty acid content is easily adjusted.

  As a commercially available product of partially hydrogenated hydrogenated oil of animal and vegetable oils, for example, partially hydrogenated hydrogenated oil of soybean oil which is a partially hydrogenated hydrogenated oil of vegetable oil (trade name: soybean hydrogenated oil 40, manufactured by Nisshin Oillio Group, Melting point: 40 ° C., iodine value: 67.6, trans fatty acid content: 46.1% by mass), partially hydrogenated hardened oil of rapeseed oil (trade name: rapeseed hardened oil 34, manufactured by Nisshin Oillio Group, melting point: 34 ° C., iodine value 74.0, trans fatty acid content 37.3% by mass), partially hydrogenated hydrogenated oil of cottonseed oil (trade name: Cottonseed hydrogenated oil 36, manufactured by Nisshin Oilio Group, melting point 36 ° C., iodine value 64.2, trans Fatty acid content 34.8% by mass), partially hydrogenated hardened oil of corn oil (trade name: hardened corn oil 40, Nisshin Oilio Group, melting point 40 ° C., iodine value 65.9, trans fatty acid content 40.1 Mass%) and Examples include partially hydrogenated hardened oil of palm oil (trade name: Palm hardened oil 47, manufactured by Nisshin Oillio Group, melting point 47 ° C., iodine value 38.1, trans fatty acid content 18.1% by mass) and the like. it can.

  If the oil composition for luu of this invention is a grade which does not impair an effect, it can mix | blend animal and vegetable oils other than the fractionated hard oil of palm oil, and partially hydrogenated hardened oil suitably. Specifically, soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, rice oil, palm oil, palm kernel oil, Examples thereof include coconut oil, beef tallow, lard, milk fat and the like, and transesterified oil and fractionated oil, and these can be used alone or in combination of two or more.

  The oil composition for luu of this invention can mix | blend suitably the additive used for the fats and oils for normal roux as needed. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid fatty acid ester for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, adjusting oil crystals, etc. Lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol and lecithin.

The oil composition for luu of the present invention can be produced without particular limitation as long as the content of the fractionated hard oil of palm oil and the trans fatty acid content in the total constituent fatty acids are within the above ranges. Specifically, the fractionated hard oil of palm oil and the partially hydrogenated hardened oil of animal and vegetable oils are mixed and dissolved so that the content of the fractionated hard oil of palm oil and the trans fatty acid content in all the constituent fatty acids are within the above range. Can be suitably manufactured. As the fractionated hard oil of palm oil and the partially hydrogenated hardened oil of plant and animal oil, those described above can be used.
The blending ratio of the fractionated hard oil of palm oil and the partially hydrogenated hardened oil of animal and vegetable oil in the oil composition for luu of the present invention is 50 by mass ratio of the fractionated hard oil of palm oil: the partially hydrogenated hardened oil of animal and vegetable oil. : 50 to 94: 6 is preferable, 55: 45 to 92: 8 is more preferable, and 60: 40 to 90: 10 is most preferable. More specifically, preferably the fractionated hard oil of palm oil is 50 to 94% by mass and the partial hydrogenation hardening of animal and vegetable oils so that the trans fatty acid content in all the constituent fatty acids in the oil composition for luu falls within the above range. 6-50% by mass of oil, more preferably 55-92% by mass of fractionated hard oil of palm oil and 8-45% by mass of partially hydrogenated hardened oil of animal and vegetable oils, most preferably 60-90% by mass of fractionated hard oil of palm oil And 10 to 40% by mass of partially hydrogenated hydrogenated oil of animal and vegetable oils can be mixed and dissolved. The trans fatty acid content in all the constituent fatty acids in the oil composition for luu is in the above range, and the blending ratio and content of the fractionated hard oil of palm oil and the partially hydrogenated hardened oil of plant and animal oil in the oil composition for luu are the above. If it is within the range, even if the trans fatty acid content is low, the processed food produced using the obtained roux has a rich taste, and the processed food produced using the roux has an effective rich taste. Can be expressed.

  The oil composition for luu of the present invention can be suitably used as oil for fat used in processed foods such as curry, stew, hayashi and white sauce.

Next, the roux of the present invention will be described.
The roux of the present invention is characterized by containing the oil composition for roux of the present invention.

  Luo is a mixture of wheat flour and fats and oils, and optionally added with spices such as curry powder, and auxiliary materials such as salt, saccharides and seasonings. Rou can be used in processed foods such as curry, stew, hay, and white sauce.

  The roux of the present invention can be used as a curry roux, a stew roux, a hayasil roux, a white roux or the like.

  The roux of the present invention can be used in the form of either solid solid roux or liquid liquid roux. When used as a solid roux, it is possible to prevent oil and fat ooze out from the solid roux accompanying an increase in the environmental temperature in summer and whitening of the solid roux accompanying oil ooze out from this solid roux.

The luu of the present invention preferably contains 25 to 75% by mass of oil, more preferably 30 to 60% by mass, and most preferably 30 to 50% by mass.
In addition, in this application, an oil component means all the fats and oils contained in the roux including the lube oil-fat composition of this invention.

The content of the oil composition for luu of the present invention in the roux of the present invention depends on the content of the fractionated hard oil of palm oil in the oil composition for luu of the present invention. Therefore, the content of the oil composition for lube of the present invention in the roux of the present invention can be defined as the content of the fractionated hard oil of the palm oil in the oil contained in the roux of the present invention.
The content of the fractionated hard oil of the palm oil in the oil contained in the roux of the present invention is preferably 50% by mass or more, more preferably 50 to 94% by mass, and 55 to 92% by mass. More preferably, it is most preferable that it is 60-90 mass%. In other words, when blending the oil composition for luu of the present invention with the oil of the present invention, for example, when using a palm oil fraction hard oil content of 50% by mass in the oil composition for luu, It is preferable to use it as it is. In addition, for example, when using a palm oil having a hard fractionated oil content of 100% by mass in the oil composition for luu, the palm oil fractionated hard oil in the oil contained in the luu of the present invention is used. Until the content reaches 50% by mass, other vegetable oils and fats can be blended. As other vegetable oils and fats, oils and oils for roux usually used for roux can be used.
When the content of the hard oil fractionated in palm oil in the oil contained in the roux is in the above range, the processed food produced using the obtained roux can be obtained even if the trans fatty acid content in the oil contained in the rou is low. It will have a rich taste.

  Further, the content of the fractionated hard oil of the palm oil in the roux of the present invention is preferably 12.5 to 75% by mass, more preferably 15 to 60% by mass, and 15 to 50% by mass. Most preferably it is.

  The trans fatty acid content in the total constituent fatty acids contained in the oil of the present invention is preferably 3% by mass or more and less than 12% by mass, more preferably 4% by mass or more and less than 11% by mass, and more preferably 5% by mass. % Is more preferably less than 10% by mass, and most preferably 6% by mass or more and less than 9% by mass. When the trans fatty acid content in all the constituent fatty acids in the oil contained in the roux is in the above range, the processed food produced using the roux obtained by using the palm oil fractionated hard oil as a base oil has a rich taste. It will have.

  Partially hydrogenated hardened oil can be contained in the oil contained in the roux of the present invention so that the trans fatty acid content in the total constituent fatty acids of the oil contained in the luu of the present invention falls within the above range. As the partially hydrogenated hydrogenated oil, the partially hydrogenated hydrogenated oil of animal and vegetable oils described in the above-mentioned oil composition for luu can be used.

  The content of the partially hydrogenated oil of animal and vegetable oil in the oil contained in the roux of the present invention is preferably 6 to 50% by mass, more preferably 8 to 45% by mass, and 10 to 40% by mass. Most preferably. When the content of the partially hydrogenated hardened oil of animal and vegetable oils in the oil contained in the roux is in the above range, when the blended hard oil of palm oil is blended and adjusted, the trans fatty acid content is easily adjusted.

  Flour is used for the roux of the present invention. The blending amount of the flour is not particularly limited, but the content of the flour in the roux of the present invention is preferably 30 to 75% by mass, more preferably 30 to 70% by mass, and 40 to 40%. Most preferably, it is 70 mass%.

  In the roux of the present invention, as components other than fats and oils (oil) and wheat flour, an appropriate amount of components usually blended in roux can be used. Specifically, spices (curry powder, etc.), salt, sugar, emulsifiers, sugars, seasonings, thickening stabilizers, dairy products (milk, cheese, powdered milk, fresh cream, etc.), sweeteners, acidulants, coloring agents. Antioxidants, proteins, pH adjusters, fruits, fruit juices, honey, flavorings, water, and the like can be used.

  The production method of the present invention is not particularly limited, and can be produced by a conventionally known method. For example, after adding wheat flour to heat-dissolved fats and oils (oil content), heating and roasting while stirring at 110 to 120 ° C., spices such as curry powder, salt, sugar, seasonings and other auxiliary materials are added here. It can be manufactured by adding and mixing. Furthermore, it can be set as solid roux by putting the obtained roux into a type | mold, and cooling for 5 to 120 minutes at 0-25 degreeC with cooling methods, such as air cooling, and solidifying.

Next, the processed food of the present invention will be described.
The processed food of the present invention is manufactured using the roux of the present invention.

  Examples of the processed food of the present invention include curry sauce (sometimes referred to simply as curry), stew, Hayashi sauce (sometimes referred to as Hayashi or demiglace sauce), white sauce, and the like.

The method for producing the processed food of the present invention is not particularly limited, and is produced by a conventionally known method using the roux (caral roux, stew roux, hayasil roux, white roux, etc.), vegetables, meat, etc. of the present invention. Can do.
The processed food of the present invention can be suitably used as retort food (sometimes referred to as instant food or instant food).

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

(Preparation of transesterified oil)
[Transesterified oil 1]
It is sufficient by heating palm stearin (Nisshin Oillio Group Co., Ltd. in-house preparation, iodine value 33, trans fatty acid content 0 mass%, hard part obtained by dry fractionation of palm oil) to 110 ° C under reduced pressure. After drying, sodium methylate with 0.1% by mass of oil (position specificity: poor position specificity) was added, and a transesterification reaction was performed while stirring at 110 ° C. under reduced pressure for 0.5 hours. After completion of the reaction, sodium methylate was washed with water and subjected to decolorization and deodorization treatment according to a conventional purification method to obtain transesterified oil 1. The transesterified oil 1 had an iodine value of 33, a trans fatty acid content of 0% by mass, and a randomization rate (based on palmitic acid) of 100%.

[Transesterified oil 2]
Palm stearin (Nisshin Oillio Group in-house preparation, iodine value 33, trans fatty acid content 0% by mass, production method: hard part obtained by dry fractionation of palm oil) 69 parts by mass, palm oil (trade name: refined palm Oil, manufactured by Nisshin Oillio Group Co., Ltd., iodine value 52, trans fatty acid content 0 mass%) 1 part by mass and super olein (trade name: Super Olein, manufactured by Nisshin Oillio Group Co., Ltd., iodine value 60, trans fatty acid content 0 Mass%, production method: soft part obtained by dry fractionation of palm oil, soft part obtained by further dry fractionation?) 30 parts by mass were mixed and sufficiently dried by heating to 110 ° C. under reduced pressure. Thereafter, 0.1% by mass of sodium methylate (oil position specificity: poor position specificity) was added to the oil, and the mixture was stirred at 110 ° C. under reduced pressure for 0.5 hours with stirring. It was ether exchange reaction. After completion of the reaction, sodium methylate was washed with water and subjected to decolorization and deodorization treatment according to a conventional purification method to obtain transesterified oil 2 (equivalent to Patent Document 3). The transesterified oil 2 had an iodine value of 41.3, a trans fatty acid content of 0.3% by mass, and a randomization rate (based on palmitic acid) of 100%.

(Preparation of oil and fat composition)
The raw material fats and oils were mixed with the composition shown in Table 1, and the oil and fat compositions of Examples 1 to 3 and the oil and fat compositions of Comparative Examples 1 and 2 were obtained.
The following raw material fats and oils shown in Table 1 were used.
Soft PMF (Nisshin Oillio Group Co., Ltd. in-house preparation, iodine value 45, trans fatty acid content 0% by mass, production method: hard part obtained by dry fractionation of palm olein (iodine value 56)).
Palm stearin (Nisshin Oillio Group in-house preparation, iodine value 33, trans fatty acid content 0% by mass, production method: hard part obtained by dry fractionation of palm oil).
Partially hydrogenated hardened oil 1 of palm oil (trade name: Palm hardened oil 47, manufactured by Nisshin Oillio Group, iodine value 38.1, trans fatty acid content 18.1% by mass, manufacturing method: palm oil having iodine value 52 Hardened oil obtained by partial hydrogenation).
Partially hydrogenated hardened oil 2 of palm oil (trade name: Palm hardened oil 43, manufactured by Nisshin Oilio Group, iodine value 44, trans fatty acid content 13.6% by mass, manufacturing method: part of palm oil having iodine value 52 Hardened oil obtained by hydrogenation).
Partially hydrogenated hardened oil of rapeseed oil (trade name: rapeseed hardened oil 34, manufactured by Nisshin Oilio Group, iodine value 74, trans fatty acid content 37.3% by mass, production method: rapeseed oil having iodine value 116 is partially hydrogenated. Oil obtained).

(Preparation of flavor standard)
An oil and fat composition of a flavor standard product was prepared as a standard product of oil and fat for roux having a rich taste and flavor that is generally used.
Decolorized oil of palm oil (Nisshin Oillio Group Co., Ltd., iodine value 52, trans fatty acid content 0 mass%) 85 parts by mass and rapeseed oil decolorized oil (Nisshin Oilio Group Co., Ltd. product, iodine value 116, trans fatty acid After mixing 15 parts by mass), partially hydrogenate until an iodine value of 44 is obtained according to a conventional method, and by decoloring and deodorizing according to a conventional purification method, Obtained. The iodine value of the oil and fat composition of the flavor standard product was 44, and the trans fatty acid content was 15.7% by mass.

  The trans fatty acid content of the raw oil / fat, transesterified oil, the oil / fat composition of the example, the oil / fat composition of the comparative example, and the oil / fat composition of the flavor standard product was determined by gas chromatography according to the AOCS method (Celf-96). It was measured.

(Evaluation of curry sauce)
As the fats and oils for Carreau, the fats and oils compositions of Examples 1 to 3, the fats and oils compositions of Comparative Examples 1 and 2 and the flavor and fat standard products (having rich taste and flavor) are used, and the following method is used. Curry roux and curry sauce were prepared.
100 g of each oil and fat composition and 100 g of wheat flour were placed in a heated stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of each fat composition and wheat flour, the product temperature is lowered to about 110 ° C., 30 g of curry powder, 28 g of salt, 26 g of seasoning, and 17 g of sugar are sequentially added, and further mixed with stirring. Was prepared. Furthermore, after cooling to 60 degreeC, stirring the curry roux, it poured into the mold made from polypropylene, and solid curry roux was prepared by cooling with a refrigerator. Curry sauce of Examples 4 to 6, curry sauces of Comparative Examples 3 and 4 and flavored standard curry sauce were obtained by dissolving solid curry sauce in hot water so that the curry sauce content in the curry sauce was 20% by mass. .
The standard flavor curry sauce with richness and flavor is standard, and the difference between richness and flavor (spice feeling) from the standard when 8 panelists eat each curry sauce is scored according to the following criteria: The curry sauce obtained was evaluated by calculating the average score of each panel. The results are shown in Table 2.
Kokumi Evaluation Criteria A strong taste is felt compared to the standard 4 points A rich taste is felt to the same extent as the standard 3 points A kokumi taste is weak compared to the standard 2 points There is clearly no rich taste compared to the standard 1 point

Flavor (Spicy feeling)
Evaluation criteria 4 points where the flavor is felt stronger than the standard 3 points Flavor is felt as much as the standard 3 points Flavor is weaker than the standard 2 points There is clearly no flavor compared to the standard 1 point

As can be seen from Table 2, the curry sauce of Comparative Example 3 containing 50% by mass or more of the hard oil of palm oil but containing the oil composition of Comparative Example 1 having a low trans acid content has a rich taste and flavor. Compared with the flavor standard curry sauce, the flavor was similar, but the body was weak.
Moreover, as can be seen from Table 2, curry sauce of Comparative Example 4 containing 8.2% by mass of trans fatty acid but containing the oil / fat composition of Comparative Example 2 in which the hard oil content of palm oil is less than 50% by mass. Compared with the standard flavored curry sauce having a rich taste and flavor, the flavor was similar, but the rich taste was weak.

On the other hand, as can be seen from Table 2, the curry sauces of Examples 4 to 6 containing the oil and fat compositions of Examples 1 to 3 reduce the trans fatty acid content by 1 to 3 to 1/4 as compared with normal oils for roux. Despite the use of the oil and fat composition, it had the same or higher taste and flavor as compared to the curry sauce of the flavor standard product having the richness and flavor.
Moreover, from the result of the curry sauce of Example 5 and the curry sauce of Example 6, it turned out that flavor is expressed more strongly, so that the hard oil content of palm oil is high.

  From the results of Examples and Comparative Examples, when fat and oil having a hard oil content of palm oil of 50% by mass or more is used in roux, even if the trans fatty acid content is low, the richness and flavor can be effectively expressed. I understood.

Claims (11)

  An oil composition for ruu containing 50% by mass or more of a fractionated hard oil of palm oil, wherein the trans fatty acid content in the total constituent fatty acids of the oil composition for ruo is 3% by mass or more and less than 12% by mass Oil composition.   The palm oil fractionated hard oil comprises palm mid fraction, palm stearin, mixed oil of palm mid fraction and palm stearin, transesterified oil of palm mid fraction, transesterified oil of palm stearin and palm mid fraction and palm stearin. The fat and oil composition for roux according to claim 1, which is one or more selected from the group consisting of transesterified oils of mixed oil.   The fat and oil composition for roux according to claim 1, wherein the fractionated hard oil of palm oil comprises palm mid fraction and palm stearin.   The fat and oil composition for roux according to claim 1, wherein the fractionated hard oil of palm oil comprises a transesterified oil of palm stearin and a palm mid fraction.   The fat and oil composition for roux according to any one of claims 1 to 4, comprising a hardened oil obtained by partially hydrogenating animal and vegetable oils.   The fat and oil for roux according to claim 5, wherein the hydrogenated oil obtained by partially hydrogenating the animal and vegetable oil is a hydrogenated oil obtained by partially hydrogenating palm oil or rapeseed oil. Composition.   The roux containing the oil composition for roux of any one of Claims 1-6.   The roux according to claim 7, wherein the roux is a curry roux, a white roux, a stew roux or a hayasil roux.   Processed food using the roux according to claim 7 or 8.   The processed food according to claim 9, wherein the processed food is curry sauce, white sauce, stew or hayashi sauce.   Obtained by partial hydrogenation of 50 to 94% by weight fractionated hard oil of palm oil and animal and vegetable oils so that the trans fatty acid content in the total constituent fatty acids of the fat oil composition for ruu is 3% by mass or more and less than 12% by mass. The manufacturing method of the oil-fat composition for luu which mixes and melt | dissolves 6-50 mass% of hardened oils.