JP5114151B2 - Oil composition for cooking - Google Patents
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Description
本発明は、パーム油から分別されたパーム分別軟質部を含み、加熱調理に適した加熱調理用油脂組成物に関する。 TECHNICAL FIELD The present invention relates to an oil / fat composition for cooking, which includes a soft palm fraction separated from palm oil and is suitable for cooking.
一般に、油を用いて加熱調理される揚げ物や炒め物等の調理品には、加熱調理に用いられた油がしみこんでいる。この油は、調理品の風味や味を向上させると共に、栄養源として好ましいものであるが、調理後、時間の経過と共に徐々に当該調理品から油がにじみ出してくる場合がある。この場合には、油の食感がべとつき、風味も重くなるという問題があった。また、調理品を収容した容器が、このにじみ出してきた多量の油で汚れてしまい、容器洗浄の負荷が増大するという問題があった。 Generally, oil used for cooking is soaked in cooking products such as fried foods and fried foods that are cooked using oil. This oil improves the flavor and taste of the cooked product and is preferable as a nutrient source, but after cooking, the oil may gradually ooze out from the cooked product over time. In this case, there is a problem that the texture of the oil is sticky and the flavor becomes heavy. In addition, there is a problem that the container containing the cooked product is contaminated with a large amount of oil that has oozed out, increasing the load of cleaning the container.
一方、近年、大豆油に次いで生産量の多い植物性油脂であるパーム油の需要が増大している。このパーム油は、酸化安定性に優れるという特徴を有しているため、揚げ物や炒め物に使用される油脂の原料としても用いられるようになっている。パーム油は、高融点成分を多く含むため、揚げ物や炒め物の温度が低くなると表面で油が固まり、食感が悪くなるという問題があった。また、冷蔵状態や寒冷地等の低温下においては、０℃以上でも保存時に高融点成分が結晶化しやすく低温での保存安定性が悪いという問題もあった。 On the other hand, in recent years, the demand for palm oil, which is a vegetable oil and fat with the largest production after soybean oil, is increasing. Since this palm oil has a feature of excellent oxidation stability, it is also used as a raw material for fats and oils used in fried foods and fried foods. Since palm oil contains many high melting point components, there is a problem that when the temperature of the deep-fried food or fried food is lowered, the oil hardens on the surface and the texture becomes worse. Further, under low temperatures such as in a refrigerated state or a cold district, there is also a problem that a high melting point component is easily crystallized during storage even at 0 ° C. or higher and storage stability at low temperatures is poor.
そこで、特許文献１には、低温下での保存安定性を向上させるために、特定の乳化剤を添加したフライ用油脂組成物が提案されている。しかし、特許文献１記載のフライ用油脂組成物は、乳化剤の効果により低温での保存安定性は向上するものの、より高い保存安定性が求められている。
本発明の課題は、上記問題に鑑みて、揚げ物や炒め物等の調理品の食感・風味を改善し、容器の汚れを抑えるために、調理品からの油のにじみ出しを抑え、低温での保存安定性も改善した加熱調理に適した加熱調理用油脂組成物を提供することを目的とする。 In view of the above problems, the object of the present invention is to improve the texture and flavor of cooked foods such as fried foods and fried foods, and to prevent oil from bleeding from the cooked foods at a low temperature in order to suppress dirt on the containers. It aims at providing the oil-fat composition for heat cooking suitable for heat cooking which also improved the storage stability of.
本発明者らは、パーム油中に含まれる特定のパーム分別軟質部を含む油相と、所定量の乳化剤とを含有する油脂組成物を用いることにより上記課題を解決できることを見出し、本発明を完成するに至った。より具体的には、本発明は以下のようなものを提供する。 The present inventors have found that the above problem can be solved by using an oil composition containing an oil phase containing a specific palm fraction soft part contained in palm oil and a predetermined amount of emulsifier. It came to be completed. More specifically, the present invention provides the following.
（１） パーム分別軟質部を含む油相と、乳化剤とを含有する加熱調理用油脂組成物であって、前記油相は、前記パーム分別軟質部を２５〜１００質量％、及び液状植物油を０〜７５質量％含有し、前記パーム分別軟質部は、１つのパルミチン酸と２つのオレイン酸とを構成成分とするトリアシルグリセロール（ＰＯ２）の含有量が３０質量％以上であり、且つ２つのパルミチン酸と１つのオレイン酸とを構成成分とするトリアシルグリセロール（Ｐ２Ｏ）の含有量が２０質量％以下であり、前記乳化剤は、該乳化剤の含有量が、前記油相質量の０．０５〜１．２質量％であることを特徴とする加熱調理用油脂組成物。 (1) An oil / fat composition for cooking containing an oil phase containing a palm fraction soft part and an emulsifier, wherein the oil phase contains 25 to 100% by mass of the palm fraction soft part, and 0 liquid vegetable oil. The palm fraction soft part contains ~ 75% by mass, the content of triacylglycerol (PO2) containing one palmitic acid and two oleic acids as constituents is 30% by mass or more, and two palmitics The content of triacylglycerol (P2O) containing acid and one oleic acid as constituents is 20% by mass or less, and the emulsifier has a content of the emulsifier of 0.05 to 1 of the mass of the oil phase. An oil / fat composition for heating and cooking, characterized by being 2% by mass.
（２） 前記パーム分別軟質部を構成する全脂肪酸中におけるパルミチン酸の含有量は、該パーム分別軟質部を構成する全脂肪酸に対して２５〜３８質量％であることを特徴とする（１）記載の加熱調理用油脂組成物。 (2) The content of palmitic acid in the total fatty acid constituting the palm fraction soft part is 25 to 38% by mass with respect to the total fatty acid constituting the palm fraction soft part (1) The oil-fat composition for cooking according to the description.
（３） 前記液状植物油は、大豆油、菜種油又はコーン油のいずれか１種以上を含むことを特徴とする（１）又は（２）記載の加熱調理用油脂組成物。 (3) The oil / fat composition for cooking according to (1) or (2), wherein the liquid vegetable oil contains at least one of soybean oil, rapeseed oil or corn oil.
（４） 前記乳化剤は、ポリグリセリン脂肪酸エステルを含み、前記ポリグリセリン脂肪酸エステルは、該ポリグリセリン脂肪酸エステルを構成する全脂肪酸中に炭素数８〜１２の飽和脂肪酸を１〜２０質量％、炭素数１４〜２２の飽和脂肪酸を１０〜４８質量％、炭素数１６〜２２の不飽和脂肪酸を５１〜８９質量％含有することを特徴とする（１）〜（３）のいずれかに記載の加熱調理用油脂組成物。 (4) The emulsifier includes a polyglycerin fatty acid ester, and the polyglycerin fatty acid ester contains 1 to 20% by mass of a saturated fatty acid having 8 to 12 carbon atoms in the total fatty acid constituting the polyglycerin fatty acid ester. 10 to 48% by mass of 14 to 22 saturated fatty acids and 51 to 89% by mass of unsaturated fatty acids having 16 to 22 carbon atoms, and cooking according to any one of (1) to (3) Oil and fat composition.
（５） 前記パーム分別軟質部は、パーム油から２回以上の分別工程を経て得られたものであり、且つヨウ素価が６８〜７０であることを特徴とする（１）〜（４）のいずれかに記載の加熱調理用油脂組成物。 (5) The palm fraction soft part is obtained from palm oil through two or more fractionation steps, and has an iodine value of 68 to 70. (1) to (4) The oil-fat composition for cooking according to any one of the above.
（６） （１）〜（５）のいずれかに記載の加熱調理用油脂組成物を用いて加熱調理して得られる揚げ物又は炒め物。 (6) Fried food or fried food obtained by cooking using the oil and fat composition for cooking according to any one of (1) to (5).
本発明によれば、加熱調理後に調理品からにじみ出る油の量を低減できる加熱調理用油脂組成物を提供することができる。
また、本発明によれば、低温での保存安定性に優れると共に、加熱調理後の調理品が良好な食感等を維持することができる加熱調理用油脂組成物を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for heat cooking which can reduce the quantity of the oil which exudes from cooking goods after heat cooking can be provided.
Moreover, according to this invention, while being excellent in the storage stability in low temperature, the cooking fat after heating cooking can maintain the food texture etc. which can maintain favorable food texture etc. can be provided.
以下、本発明の加熱調理用油脂組成物について詳しく説明する。
本発明の加熱調理用油脂組成物における油相は、パーム分別軟質部を含むものである。
Hereinafter, the oil-fat composition for cooking according to the present invention will be described in detail.
The oil phase in the oil and fat composition for cooking according to the present invention includes a palm fraction soft part.
本発明に用いられるパーム分別軟質部は、パーム油から分別して得られるものであり、一般にオレイン、スーパーオレイン、トップオレイン、シングルオレイン、ダブルオレイン、トリプルオレインと呼ばれるもの等が挙げられる。
上記パーム分別軟質部は、１つのパルミチン酸と２つのオレイン酸とを構成成分とするトリアシルグリセロール（ＰＯ２）の含有量が３０質量％以上、好ましくは３５〜４５質量％、更に好ましくは３８〜４５質量％のものであり、且つ２つのパルミチン酸と１つのオレイン酸とを構成成分とするトリアシルグリセロール（Ｐ２Ｏ）の含有量が２０質量％以下、好ましくは５〜１８質量％、更に好ましくは７〜１１質量％のものである。
パーム分別軟質部におけるＰＯ２の含有量が３０質量％未満である場合、あるいはＰ２Ｏの含有量が２０質量％を超える場合には、得られた加熱調理用油脂組成物は、耐冷性が悪くなる。
The palm fraction soft part used in the present invention is obtained by fractionation from palm oil, and examples generally include olein, super olein, top olein, single olein, double olein, and triple olein.
The palm fraction soft part has a content of triacylglycerol (PO2) containing one palmitic acid and two oleic acids as constituents of 30% by mass or more, preferably 35 to 45% by mass, more preferably 38 to 40%. The content of triacylglycerol (P2O) is 45% by mass and contains two palmitic acids and one oleic acid as constituents, preferably 5 to 18% by mass, more preferably 7 to 11% by mass.
When the content of PO2 in the palm fraction soft part is less than 30% by mass or when the content of P2O exceeds 20% by mass, the obtained oil-fat composition for cooking is poor in cold resistance.
ここで、本発明におけるＰＯ２及びＰ２Ｏは、それらを構成する脂肪酸の結合位置を特に限定しない。即ち、本発明におけるＰＯ２は、ＰＯＯ（１−パルミトイル−２，３ジオレオイルグリセリン）のみから構成されていてもよく、またＯＰＯ（２−パルミトイル−１，３ジオレオイルグリセリン）のみから構成されていてもよい。更には、ＰＯＯ及びＯＰＯの両者を含むものであってもよい。
同様に本発明におけるＰ２Ｏは、ＯＰＰ（１−オレオ−２，３ジパルミトイルグリセリン）のみから構成されていてもよく、またＰＯＰ（２−オレオ−１，３ジパルミトイルグリセリン）のみから構成されていてもよい。更にはＯＰＰ及びＰＯＰの両者を含むものであってもよい。
本発明においては、上記の如くＰＯ２及びＰ２Ｏを構成する脂肪酸の結合位置を特に限定しない。
Here, PO2 and P2O in the present invention do not particularly limit the binding positions of the fatty acids constituting them. That is, PO2 in the present invention may be composed only of POO (1-palmitoyl-2,3 dioleoylglycerin) or composed only of OPO (2-palmitoyl-1,3 dioleoylglycerin). It may be. Furthermore, both POO and OPO may be included.
Similarly, P2O in the present invention may be composed only of OPP (1-oleo-2,3 dipalmitoyl glycerin) or only POP (2-oleo-1,3 dipalmitoyl glycerin). Also good. Furthermore, both OPP and POP may be included.
In the present invention, the binding positions of the fatty acids constituting PO2 and P2O are not particularly limited as described above.
尚、上記パーム分別軟質部の構成脂肪酸は、「社団法人 日本油化学会 基準油脂分析試験法２．４．２．２−１９９６」の方法に準じて測定できる。 In addition, the constituent fatty acid of the above-mentioned palm fraction soft part can be measured according to the method of “Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.4.2.2-1996”.
上記パーム分別軟質部は、その構成脂肪酸としてパルミチン酸、オレイン酸を多く含有するものである。上記パーム分別軟質部を構成する全脂肪酸中に含まれるパルミチン酸の含有量は、該パーム分別軟質部を構成する全脂肪酸に対して、好ましくは２５〜３８質量％、更に好ましくは２５〜３２質量％である。また、上記パーム分別軟質部を構成する全脂肪酸中に含まれるオレイン酸の含有量は、該パーム分別軟質部を構成する全脂肪酸に対して、好ましくは４０〜６０質量％、更に好ましくは４８〜６０質量％である。 The palm fraction soft part contains a large amount of palmitic acid and oleic acid as constituent fatty acids. The content of palmitic acid contained in the total fatty acid constituting the palm fraction soft part is preferably from 25 to 38% by mass, more preferably from 25 to 32% by mass, based on the total fatty acid constituting the palm fraction soft part. %. Further, the content of oleic acid contained in the total fatty acid constituting the palm fraction soft part is preferably 40 to 60% by mass, more preferably 48 to the total fatty acid constituting the palm fraction soft part. 60% by mass.
パーム分別軟質部を構成する全脂肪酸中に含まれるパルミチン酸の含有量が３８質量％以下である場合は、より耐冷性が向上する。同パルミチン酸の含有量が２５質量％以上である場合には、にじみ出る油の量をより低減させることができる。
また、パーム分別軟質部を構成する全脂肪酸中に含まれるオレイン酸の含有量が４０質量％以上である場合には、耐冷性がより向上する。オレイン酸の含有量が６０質量％以下の場合には、にじみ出る油の量をより低減させることができる。
When the content of palmitic acid contained in all fatty acids constituting the palm fraction soft part is 38% by mass or less, the cold resistance is further improved. When the palmitic acid content is 25% by mass or more, the amount of oil that exudes can be further reduced.
Moreover, when content of the oleic acid contained in all the fatty acids which comprise a palm fraction soft part is 40 mass% or more, cold resistance improves more. When the content of oleic acid is 60% by mass or less, the amount of oil that exudes can be further reduced.
更に、上記パーム分別軟質部は、その構成脂肪酸として上記パルミチン酸、及びオレイン酸に加えてリノール酸を含有していることも好ましい。上記パーム分別軟質部を構成する全脂肪酸中に含まれるリノール酸の含有量は、該パーム分別軟質部を構成する全脂肪酸に対して、好ましくは１０〜１８質量％、更に好ましくは１２〜１８質量％である。
また、パーム分別軟質部を構成する全脂肪酸中に含まれるリノール酸の含有量が１０質量％以上である場合には、耐冷性がより向上する。リノール酸の含有量が１８質量％以下の場合には、にじみ出る油の量をより低減させることができる。
Further, the palm fraction soft part preferably contains linoleic acid as a constituent fatty acid in addition to the palmitic acid and oleic acid. The content of linoleic acid contained in the total fatty acid constituting the palm fraction soft part is preferably 10 to 18% by mass, more preferably 12 to 18% by mass, based on the total fatty acid constituting the palm fraction soft part. %.
Moreover, when content of the linoleic acid contained in all the fatty acids which comprise a palm fraction soft part is 10 mass% or more, cold resistance improves more. When the linoleic acid content is 18% by mass or less, the amount of oil that exudes can be further reduced.
パーム分別軟質部を得るためのパーム油の分別方法には、特に制限はなく、冷却による自然分別法や、界面活性剤や溶剤等を用いて分別する方法を採用することができる。パーム油を分別して得られる中融点部分又は低融点部分が一般にパーム分別軟質部と呼ばれるものである。高融点部分は、一般にパームステアリンと呼ばれる。本発明においては、上記パーム分別軟質部として、パーム油を２回以上分別して得られた低融点部分を用いることが好ましい。
また、パーム油を２回以上分別して得られた上記パーム分別軟質部は、耐冷性の観点から、ヨウ素価が６３以上のものであることが好ましく、更に好ましくは６５以上、最も好ましくは６８〜７２のものである。パーム分別軟質部のヨウ素価が６３以上である場合には、更に耐冷性がよく、にじみ出る油の量の低減効果もより良好である。
There is no restriction | limiting in particular in the palm oil fractionation method for obtaining a palm fraction soft part, The method of fractionating using the natural fractionation method by cooling, surfactant, a solvent, etc. is employable. A middle melting point portion or a low melting point portion obtained by fractionating palm oil is generally called a palm fraction soft portion. The high melting point portion is generally called palm stearin. In this invention, it is preferable to use the low melting-point part obtained by fractionating palm oil twice or more as said palm fraction soft part.
Moreover, it is preferable that the said palm fraction soft part obtained by fractionating palm oil twice or more is a thing with an iodine number of 63 or more from a viewpoint of cold resistance, More preferably, it is 65 or more, Most preferably, 68- 72. When the iodine value of the palm fraction soft part is 63 or more, the cold resistance is further improved, and the effect of reducing the amount of oil that exudes is also better.
尚、上記パーム分別軟質部のヨウ素価は、「社団法人 日本油化学会 基準油脂分析試験法２．３．４．１−１９９６」の方法に準じて測定できる。 In addition, the iodine value of the said palm fraction soft part can be measured according to the method of "The Japan Oil Chemists' Society standard fats and oils analysis test method 2.3.4.1-1996".
油相中における上記パーム分別軟質部の含有量は、２５質量％以上、好ましくは２５〜６０質量％、更に好ましくは２５〜５０質量％、最も好ましくは３０〜４９質量％である。油相中における上記パーム分別軟質部の含有量が２５質量％以上の場合には、得られた加熱調理用油脂組成物による加熱調理後の調理品からにじみ出る油の量の低減効果がより増加する。 Content of the said palm fraction soft part in an oil phase is 25 mass% or more, Preferably it is 25-60 mass%, More preferably, it is 25-50 mass%, Most preferably, it is 30-49 mass%. When content of the said palm fraction soft part in an oil phase is 25 mass% or more, the reduction effect of the quantity of the oil which exudes from the cooked product after heat cooking by the obtained oil-fat composition for heat cooking increases more. .
パーム分別軟質部の原料として用いられるパーム油は、例えば、以下の方法により得られる。アブラヤシの果房を蒸気で処理した後、圧搾法により採油する。採油された油は、遠心分離によって繊維や夾雑物を取り除かれた後、乾燥される。その後、この油は、定法に従い精製工程を経る。精製方法としては、化学的精製や物理的精製等が挙げられる。このようにして得られたパーム油を上述のように分別して、本発明に用いられるパーム分別軟質部を得る。 Palm oil used as a raw material for the palm fraction soft part is obtained, for example, by the following method. Oil palm fruit bunches are treated with steam and then oiled by pressing. The collected oil is dried after removing fibers and impurities by centrifugation. Thereafter, this oil goes through a refining process according to a conventional method. Examples of the purification method include chemical purification and physical purification. The palm oil thus obtained is fractionated as described above to obtain the palm fractionation soft part used in the present invention.
本発明の加熱調理用油脂組成物は、油相中に上記パーム分別軟質部に加えて、他の液状植物油を含有してもよい。ここで、液状植物油とは、常温で流動性を有する植物性油脂をいい、好ましくは、５℃において流動性及び透明性を有する植物性油脂をいう。他の液状植物油としては、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油等が挙げられる。これらの中でも、入手の容易性及び価格の観点から、大豆油、菜種油、コーン油を用いることが好ましい。
また、上記液状植物油として、上述の液状植物油の２種以上を混合して用いることもできる。
In addition to the said palm fraction soft part, the oil-fat composition for cooking of this invention may contain another liquid vegetable oil in an oil phase. Here, liquid vegetable oil means the vegetable oil and fat which has fluidity | liquidity at normal temperature, Preferably, it means the vegetable oil and fat which has fluidity | liquidity and transparency in 5 degreeC. Other liquid vegetable oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and the like. Among these, it is preferable to use soybean oil, rapeseed oil, and corn oil from the viewpoint of availability and price.
Moreover, 2 or more types of the above-mentioned liquid vegetable oil can also be mixed and used as said liquid vegetable oil.
油相中における上記液状植物油の含有量は、７５質量％以下、好ましくは４０〜７５質量％、更に好ましくは５０〜７５質量％、最も好ましくは５１〜７０質量％である。油相中における液状植物油の含有量が７５質量％以下の場合には、得られた加熱調理用油脂組成物による加熱調理後の調理品からにじみ出る油の量の低減効果がより増加する。 Content of the said liquid vegetable oil in an oil phase is 75 mass% or less, Preferably it is 40-75 mass%, More preferably, it is 50-75 mass%, Most preferably, it is 51-70 mass%. When content of the liquid vegetable oil in an oil phase is 75 mass% or less, the reduction effect of the quantity of the oil which exudes from the cooked product after heat cooking by the obtained oil-fat composition for heat cooking increases more.
更に、上記油相全体を構成する全脂肪酸中に含まれるパルミチン酸の含有量は、該油相を構成する全脂肪酸に対して、好ましくは１０〜３８質量％、更に好ましくは１０〜２２質量％である。
油相全体を構成する全脂肪酸中に含まれるパルミチン酸の含有量が１０質量％以上の場合、にじみ出る油の量をより低減させることができる。パルミチン酸の含有量が３８質量％以下の場合には、耐冷性がより向上する。
また、上記油相全体を構成する全脂肪酸中に含まれるオレイン酸の含有量は、該油相を構成する全脂肪酸に対して、好ましくは２５〜６０質量％、更に好ましくは３０〜５５質量％である。
油相全体を構成する全脂肪酸中に含まれるオレイン酸の含有量が２５質量％以上である場合には、耐冷性がより向上する。オレイン酸の含有量が６０質量％以下の場合には、にじみ出る油の量をより低減させることができる。
なお、上記脂肪酸の含有量を満たす範囲であれば、他の脂肪酸が入っていてもよい。
Furthermore, the content of palmitic acid contained in the total fatty acid constituting the entire oil phase is preferably 10 to 38% by mass, more preferably 10 to 22% by mass, based on the total fatty acid constituting the oil phase. It is.
When the content of palmitic acid contained in all fatty acids constituting the entire oil phase is 10% by mass or more, the amount of oil that exudes can be further reduced. When the content of palmitic acid is 38% by mass or less, the cold resistance is further improved.
The content of oleic acid contained in the total fatty acid constituting the entire oil phase is preferably 25 to 60% by mass, more preferably 30 to 55% by mass, based on the total fatty acid constituting the oil phase. It is.
When the content of oleic acid contained in all fatty acids constituting the entire oil phase is 25% by mass or more, the cold resistance is further improved. When the content of oleic acid is 60% by mass or less, the amount of oil that exudes can be further reduced.
In addition, if it is the range which satisfy | fills content of the said fatty acid, another fatty acid may contain.
本発明の加熱調理用油脂組成物は、乳化剤を油相に対して０．０５〜１．２質量％、好ましくは０．１〜１．２質量％、更に好ましくは０．１〜０．５質量％含有するものである。
乳化剤の含有量が油相の質量に対して０．０５質量％未満の場合には、得られる加熱調理用油脂組成物は、結晶成長抑制効果を発揮できず、低温での保存安定性が悪くなってしまう。また、乳化剤の含有量が油相の質量に対して１．２質量％を超えた場合には、乳化剤が過剰となり結晶化を促進してしまうと共に、得られた加熱調理用油脂組成物の風味に悪影響を及ぼしてしまう。
In the oil and fat composition for cooking according to the present invention, the emulsifier is 0.05 to 1.2% by mass, preferably 0.1 to 1.2% by mass, and more preferably 0.1 to 0.5% by mass with respect to the oil phase. It is contained by mass%.
When the content of the emulsifier is less than 0.05% by mass with respect to the mass of the oil phase, the resulting oil / fat composition for cooking cannot exhibit a crystal growth inhibitory effect and has poor storage stability at low temperatures. turn into. Moreover, when content of an emulsifier exceeds 1.2 mass% with respect to the mass of an oil phase, while an emulsifier becomes excess and will accelerate | stimulate crystallization, the flavor of the obtained oil-fat composition for heat cooking It will adversely affect.
上記乳化剤としては、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、縮合リシノレイン脂肪酸エステル、グリセリドエステル等が挙げられる。本発明においては、これらの中でもポリグリセリン脂肪酸エステルを好ましく用いることができる。
ポリグリセリン脂肪酸エステルとしては、当該ポリグリセリン脂肪酸エステルを構成する全脂肪酸中に炭素数８〜１２の飽和脂肪酸を１〜２０質量％、炭素数１４〜２２の飽和脂肪酸を１０〜４８質量％、炭素数１６〜２２の不飽和脂肪酸を５１〜８９質量％含有するものを用いることが好ましい。このような脂肪酸組成を満たすポリグリセリン脂肪酸エステルを乳化剤として使用することにより、得られる加熱調理用油脂組成物は、低温での保存安定性がより向上する。
Examples of the emulsifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, and glyceride ester. In the present invention, among these, polyglycerol fatty acid esters can be preferably used.
As polyglycerin fatty acid ester, 1 to 20% by mass of saturated fatty acid having 8 to 12 carbon atoms, 10 to 48% by mass of saturated fatty acid having 14 to 22 carbon atoms, and carbon in all fatty acids constituting the polyglycerin fatty acid ester. It is preferable to use those containing 51 to 89% by mass of unsaturated fatty acids of several 16 to 22. By using a polyglycerin fatty acid ester satisfying such a fatty acid composition as an emulsifier, the resulting oil / fat composition for cooking is further improved in storage stability at low temperatures.
上記ポリグリセリン脂肪酸エステルを構成する炭素数８〜１２の飽和脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸等が挙げられる。炭素数１４〜２２の飽和脂肪酸としては、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸等が挙げられる。また、炭素数１６〜２２の不飽和脂肪酸としては、オレイン酸、リノール酸、リノレン酸等が挙げられる。 Examples of the saturated fatty acid having 8 to 12 carbon atoms constituting the polyglycerol fatty acid ester include caprylic acid, capric acid and lauric acid. Examples of the saturated fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. Examples of the unsaturated fatty acid having 16 to 22 carbon atoms include oleic acid, linoleic acid, and linolenic acid.
本発明の加熱調理用油脂組成物は、必要に応じて他の成分を含有させることもできる。他の成分としては、酸化防止剤、香辛料、着色料等が挙げられる。
酸化防止剤としては、トコフェロール類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキン及びそれらのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。
香辛料としては、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロン等が挙げられる。
着色料としては、カロテン、アスタキサンチン、カラメル、紅麹色素等が挙げられる。
The oil-fat composition for cooking according to the present invention may contain other components as necessary. Examples of other components include antioxidants, spices, and coloring agents.
Examples of the antioxidant include tocopherols, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fucic acid, gossypol, sesamol, terpenes and the like.
Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like.
Examples of the colorant include carotene, astaxanthin, caramel, and red yeast rice pigment.
本発明の加熱調理用油脂組成物中におけるこれら他の成分の含有量は、本発明の効果を損ねない範囲であれば特に制限はないが、好ましくは１質量％以下、更に好ましくは０．１質量％以下である。 Although there is no restriction | limiting in particular if content of these other components in the oil-fat composition for heat cooking of this invention is a range which does not impair the effect of this invention, Preferably it is 1 mass% or less, More preferably, it is 0.1. It is below mass%.
本発明の加熱調理用油脂組成物の製造方法は、特に制限なく、定法に従って行うことができる。例えば、本発明の加熱調理用油脂組成物は、パーム分別軟質部及び乳化剤、必要に応じて他の液状植物油を混合し、均一になるまで撹拌して製造することができる。また、パーム分別軟質部及び乳化剤を、例えば、４０℃程度に加熱してから他の液状植物油と混合撹拌してもよい。 The manufacturing method of the oil-fat composition for heat cooking of this invention can be performed according to a conventional method without a restriction | limiting in particular. For example, the oil-fat composition for cooking according to the present invention can be produced by mixing a palm fraction soft part and an emulsifier and, if necessary, other liquid vegetable oils and stirring them until uniform. In addition, the palm fraction soft part and the emulsifier may be heated to about 40 ° C. and then mixed and stirred with other liquid vegetable oil.
本発明の加熱調理用油脂組成物は、揚げ物、炒め物、焼き物等の加熱調理用の油として好適に用いることができる。
上記加熱調理用油脂組成物を用いて調理される揚げ物としては、コロッケ、天ぷら、とんかつ、唐揚げ、魚フライ、春巻き等の惣菜、ポテトチップス、トルティーヤチップス、ファブリケートポテト等のスナック菓子、揚げせんべい等の揚げ菓子、フライドポテト、フライドチキン、ドーナツ、即席麺等が挙げられる。
上記加熱調理用油脂組成物を用いて調理される炒め物としては、チャーハン、野菜炒め等の中国料理等が挙げられる。
上記加熱調理用油脂組成物を用いて調理される焼き物としては、ステーキ、ハンバーグステーキ、ムニエル、鉄板焼き、ピカタ、卵焼き、たこ焼き、お好み焼き、焼きそば等が挙げられる。
The oil and fat composition for cooking according to the present invention can be suitably used as oil for cooking such as fried foods, fried foods and grilled foods.
Fried foods cooked using the above-mentioned cooking oil and fat composition include croquettes, tempura, tonkatsu, fried chicken , fried fish, spring rolls and other prepared dishes, snacks such as potato chips, tortilla chips, and fabricate potatoes, fried rice crackers, etc. Fried confectionery, french fries, fried chicken, donuts, instant noodles and the like.
Examples of the fried food cooked using the oil composition for cooking are Chinese dishes such as fried rice and fried vegetables.
Examples of the grilled food cooked using the oil composition for cooking are steak, hamburg steak, meunier, teppanyaki, picata, fried egg, takoyaki, okonomiyaki, fried noodles and the like.
本発明の加熱調理用油脂組成物を用いて加熱調理した調理品は、調理後長時間にわたって油が調理品の表面で固まりにくいにもかかわらず、該調理品からの油のにじみ出しが抑制され、良好な食感を長時間維持できるものである。
また、本発明の加熱調理用油脂組成物は、乳化剤を含有することにより低温での保存安定性にも優れ、特に家庭用の加熱調理用油脂組成物として好適に用いることができる。
The cooked product cooked using the oil composition for cooking according to the present invention is suppressed from exudation of oil from the cooked product even though the oil is difficult to solidify on the surface of the cooked product for a long time after cooking. It can maintain a good texture for a long time.
Moreover, the oil-fat composition for heat cooking of this invention is excellent also in the storage stability at low temperature by containing an emulsifier, and can be used suitably especially as oil-fat composition for home cooking.
次に、実施例及び比較例により本発明を詳細に説明する。しかしながら、本発明はこれらの実施例になんら制限されるものではない。 Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.
〔パーム分別軟質部Ａの製造〕
ＩＮＴＥＲＣＯＮＴＩＮＥＮＴＡＬ ＳＰＥＣＩＡＬＴＹ ＦＡＴＳ ＳＤＮ ＢＨＤ社製のパーム油軟質部（ヨウ素価６４．４）１００質量部を６０℃で完全溶解した後、５〜８℃に冷却する。冷却にて生じた結晶部をプレスフィルターでろ別し、ヨウ素価６９．８のパーム分別軟質部Ａ５２質量部を得た。
[Manufacture of palm fraction soft part A]
100 parts by mass of palm oil soft part (iodine value 64.4) manufactured by INTERCONTINENTAL SPECIALTY FATS SDN BHD are completely dissolved at 60 ° C, and then cooled to 5 to 8 ° C. The crystal part produced by cooling was filtered with a press filter to obtain 52 parts by mass of a palm fraction soft part A with an iodine value of 69.8.
また、ＩＮＴＥＲＣＯＮＴＩＮＥＮＴＡＬ ＳＰＥＣＩＡＬＴＹ ＦＡＴＳ ＳＤＮ ＢＨＤ社製のパーム油軟質部（ヨウ素価６４．４）をパーム分別軟質部Ｂとして、同じく、ＩＮＴＥＲＣＯＮＴＩＮＥＮＴＡＬ ＳＰＥＣＩＡＬＴＹ ＦＡＴＳ ＳＤＮ ＢＨＤ社製のパーム油軟質部（ヨウ素価５９．８）を比較例のパーム分別軟質部Ｃとして用いた。
パーム分別軟質部Ａ〜Ｃの特性を以下の表１に示す。
Further, a palm oil soft part (iodine value 64.4) manufactured by INTERCONTINENTAL SPECIALTY FATS SDN BHD is used as a palm fraction soft part B, and a palm oil soft part (iodine value 59.8) manufactured by INTERCONTINENTAL SPECIALTY FATS SDN BHD is also used. Was used as the palm fraction soft part C of the comparative example.
The characteristics of the palm fraction soft parts A to C are shown in Table 1 below.
尚、各パーム分別軟質部のヨウ素価及び各パーム分別軟質部の構成脂肪酸については、上述した方法を用いて測定した。
パーム分別軟質部の曇点は、「社団法人 日本油化学会 基準油脂分析試験法２．２．７−１９９６」の方法に準じて測定した。
In addition, about the iodine value of each palm fraction soft part, and the constituent fatty acid of each palm fraction soft part, it measured using the method mentioned above.
The cloud point of the palm fraction soft part was measured according to the method of “Japan Oil Chemistry Society, Standard Oil Analysis Test 2.2.7-1996”.
〔乳化剤〕
以下の各実施例及び比較例においては、乳化剤として２種類のポリグリセリン脂肪酸エステルを用いた。各乳化剤を構成する脂肪酸の組成を以下に示す。
〔emulsifier〕
In the following examples and comparative examples, two types of polyglycerin fatty acid esters were used as emulsifiers. The composition of fatty acids constituting each emulsifier is shown below.
乳化剤１は、炭素数８〜１２の飽和脂肪酸を２．５質量％、炭素数１４〜２２の飽和脂肪酸を２５．５質量％、炭素数１６〜２２の不飽和脂肪酸を７２．０質量％含有するポリグリセリン脂肪酸エステルである。
乳化剤１は、サンソフトＱＭＰ５（太陽化学株式会社製）と、リョートーポリグリセリンエステルＯ−５０Ｄ（三菱化学フーズ株式会社製）とを１対１の比率で配合して製造した。
The emulsifier 1 contains 2.5% by mass of saturated fatty acids having 8 to 12 carbon atoms, 25.5% by mass of saturated fatty acids having 14 to 22 carbon atoms, and 72.0% by mass of unsaturated fatty acids having 16 to 22 carbon atoms. Polyglycerin fatty acid ester.
The emulsifier 1 was produced by blending Sunsoft QMP5 (manufactured by Taiyo Kagaku Co., Ltd.) and Ryoto polyglycerin ester O-50D (manufactured by Mitsubishi Chemical Foods Co., Ltd.) at a ratio of 1: 1.
乳化剤２は、炭素数８〜１２の飽和脂肪酸を１３．１質量％、炭素数１４〜２２の飽和脂肪酸を４２．５質量％、炭素数１６〜２２の不飽和脂肪酸を４４．８質量％含有するポリグリセリン脂肪酸エステルである。
乳化剤２は、ＴＨＬ１７（阪本薬品工業株式会社製）とリョートーポリグリセリンエステルＯ−５０Ｄ（三菱化学フーズ株式会社製）とを１対１の比率で配合して製造した。
The emulsifier 2 contains 13.1% by mass of saturated fatty acid having 8 to 12 carbon atoms, 42.5% by mass of saturated fatty acid having 14 to 22 carbon atoms, and 44.8% by mass of unsaturated fatty acid having 16 to 22 carbon atoms. Polyglycerin fatty acid ester.
The emulsifier 2 was prepared by blending THL17 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and Ryoto polyglycerin ester O-50D (manufactured by Mitsubishi Chemical Foods Co., Ltd.) at a ratio of 1: 1.
〔液状植物油〕
以下の各実施例及び比較例においては、液状植物油として大豆油（商品名：日清大豆サラダ油、日清オイリオグループ株式会社製）、及び菜種油（商品名：日清キャノーラ油、日清オイリオグループ株式会社製）を用いた。
[Liquid vegetable oil]
In each of the following Examples and Comparative Examples, soybean oil (trade name: Nisshin Soy Salad Oil, manufactured by Nisshin Oillio Group Co., Ltd.) and rapeseed oil (trade names: Nisshin Canola Oil, Nisshin Oillio Group shares) are used as liquid vegetable oils. Company).
〔実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２〕
以下の表２に記載した割合でパーム分別軟質部、乳化剤、及び液状植物油を混合し、実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２の加熱調理用油脂組成物を製造した。尚、表中の「−」は、当該成分を含有していないことを示す。
[ Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 ]
The palm fraction soft part, the emulsifier, and the liquid vegetable oil were mixed in the proportions described in Table 2 below, and the fat and oil compositions for cooking in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 were mixed. Manufactured. In addition, "-" in a table | surface shows that the said component is not contained.
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物について、下記評価基準により、低温での保存安定性を評価した。また、実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物を用いてコロッケを揚げ、油のにじみ出し及び調理から３時間経過後のコロッケの風味を下記基準により比較評価した。結果を表２に示す。 About the oil-fat composition for heating cooking obtained in Examples 1-5 and 7 and Comparative Examples 1-7 and Reference Examples 1 and 2 , the storage stability at low temperature was evaluated according to the following evaluation criteria. Moreover, the croquette was fried using the oil-fat composition for heating cooking obtained in Examples 1-5 and 7 and Comparative Examples 1-7 and Reference Examples 1 and 2 , and oil oozes out and 3 hours after cooking. The flavor of croquettes was evaluated by the following criteria. The results are shown in Table 2.
〔低温での保存安定性〕
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物を５℃において静置して、白濁が発生するまでの時間を計測した。評価は以下の５段階で行った。
＜評価基準＞
○○○：１ヶ月以上
○○ ：１週間以上１ヶ月未満
○ ：３日以上1週間未満
△ ：１日以上３日未満
× ：１日未満
[Storage stability at low temperature]
The oil / fat compositions for cooking obtained in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 were allowed to stand at 5 ° C., and the time until cloudiness was measured was measured. Evaluation was performed in the following five stages.
<Evaluation criteria>
○○○: More than 1 month ○○: More than 1 week and less than 1 month ○: More than 3 days and less than 1 week △: More than 1 day and less than 3 days ×: Less than 1 day
〔油のにじみ出し量の測定〕
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物を揚げ物調理用の油として用い、以下の条件でコロッケを揚げた。また、油のにじみ出し量を以下のように測定した。
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物８００ｇを電磁調理器で１８０℃に加熱し、コロッケ２枚を４分間揚げた。揚げたコロッケを２０分間放冷した。放冷後、重量を測定した厚紙（１３０ｍｍ×１３０ｍｍ×０．５ｍｍ）に載置した。室温２０℃において３時間静置した後、コロッケを取り除き、厚紙の重量変化を測定した。この厚紙の重量変化を油のにじみ出し量とした。また、空試験を行い、厚紙のみの重量変化を測定し、補正に用いた。
油のにじみ出し量が多いほどコロッケがべたついていることを表す。
結果を表２に示す。
[Measurement of oil oozing amount]
The croquettes were fried under the following conditions using the oil and fat composition for cooking in cooking obtained in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 . The amount of oil oozing was measured as follows.
800 g of the oil / fat composition for cooking obtained in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 were heated to 180 ° C. with an electromagnetic cooker, and two croquettes were fried for 4 minutes. The fried croquettes were allowed to cool for 20 minutes. After standing to cool, it was placed on cardboard (130 mm × 130 mm × 0.5 mm) whose weight was measured. After standing at room temperature of 20 ° C. for 3 hours, the croquette was removed and the change in weight of the cardboard was measured. The change in the weight of the cardboard was taken as the amount of oil oozing out. In addition, a blank test was performed to measure the change in weight of only cardboard and used for correction.
The more oil oozes, the more croquettes are sticky.
The results are shown in Table 2.
〔３時間後のコロッケの風味の測定〕
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物を揚げ物調理用の油として用い、以下の条件でコロッケを揚げた。また、以下のようにして風味の評価を行った。
実施例１〜５及び７ならびに比較例１〜７ならびに参考例１及び２で得られた加熱調理用油脂組成物８００ｇを電磁調理器で１８０℃に加熱し、コロッケ２枚を４分間揚げた。揚げたコロッケを３時間静置した後、試食して油っぽさを評価した。
結果を表２に示す。
[Measurement of croquette flavor after 3 hours]
The croquettes were fried under the following conditions using the oil and fat composition for cooking in cooking obtained in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 . Moreover, the flavor was evaluated as follows.
800 g of the oil / fat composition for cooking obtained in Examples 1 to 5 and 7 and Comparative Examples 1 to 7 and Reference Examples 1 and 2 were heated to 180 ° C. with an electromagnetic cooker, and two croquettes were fried for 4 minutes. The fried croquettes were allowed to stand for 3 hours and then sampled to evaluate the oiliness.
The results are shown in Table 2.
表２の結果から、実施例１〜５及び７の加熱調理用油脂組成物は、油のにじみ出し量が少なく、３時間経過後のコロッケの風味があっさりしており、更に低温での保存安定性にも優れることがわかった。 From the results in Table 2, the cooking oils and fat compositions of Examples 1 to 5 and 7 have a small amount of oil oozing, and the flavor of croquettes after 3 hours is light, and storage stability at low temperatures is further reduced. It was found to be excellent in performance.
特に、実施例７の加熱調理用油脂組成物は、油のにじみ出し量が少なく、時間経過後のコロッケの風味に優れていた。乳化剤１を油相に対して０．２質量％含有する実施例７の加熱調理用油脂組成物は、低温での保存安定性にも優れることがわかった。
また、油相中にパーム分別軟質部を３０質量％及び液状植物油を７０質量％含有し、乳化剤１を油相の質量に対して０．２質量％含有する実施例１及び２の加熱調理用油脂組成物は、特に低温での保存安定性に優れることがわかった。そのなかでも、パーム分別軟質部Ａを用いた実施例１の加熱調理用油脂組成物は、油のにじみ出し量も低く抑えられることがわかった。
In particular, the cooking oil and fat composition of Example 7 had a small amount of oil oozing and was excellent in croquette flavor after a lapse of time . The emulsifying agent 1 cooking fats composition of Example 7 containing 0.2% by weight relative to the oil phase was found to be excellent in storage stability at low temperatures.
Moreover, 30 mass% of palm fraction soft parts and 70 mass% of liquid vegetable oil are contained in an oil phase, and 0.2 mass% of emulsifier 1 is contained for the mass of an oil phase. The oil and fat composition was found to be particularly excellent in storage stability at low temperatures. Among them, it was found that the oil and fat composition for cooking in Example 1 using the palm fraction soft part A can suppress the amount of oil oozing out.
一方、油相中にパーム分別軟質部Ａ又はＢを含有しない、又はパーム分別軟質部Ａ又はＢの含有量が２５質量％未満の比較例１、２、６及び７の各加熱調理用油脂組成物は、低温での保存安定性には優れるものの、油のにじみ出し量が多く、コロッケの風味が油っぽいものとなることがわかった。
また、乳化剤を含有しない比較例４の加熱調理用油脂組成物、及び乳化剤の含有量が１．２質量％を超えて、１．５質量％である比較例５の加熱調理用油脂組成物は、いずれも油のにじみ出し量が少なく、コロッケの風味もあっさりしているものの、低温での保存安定性に劣ることがわかった。これは、比較例４の加熱調理用油脂組成物については、結晶成長抑制効果を発揮できなかったことに起因すると考えられ、また、比較例５の加熱調理用油脂組成物については、乳化剤が過剰となり加熱調理用油脂組成物の結晶化を促進してしまうとことに起因すると考えられる。
また、ＰＯ２の含有量が３０質量％未満であり、且つＰ２Ｏの含有量が２０質量％よりも多いパーム分別軟質部Ｃを用いた比較例３の加熱調理用油脂組成物は、油のにじみ出し量が少なく、コロッケの風味もあっさりしているものの、低温での保存安定性に劣ることがわかった。
On the other hand, each oil composition for cooking in Comparative Examples 1, 2, 6 and 7 does not contain palm fraction soft part A or B in the oil phase, or the content of palm fraction soft part A or B is less than 25% by mass. Although the product was excellent in storage stability at low temperatures, it was found that the amount of oil oozing out was large and the croquette flavor became oily.
Moreover, the oil-fat composition for heat cooking of the comparative example 4 which does not contain an emulsifier, and the oil-fat composition for heat-cooking of the comparative example 5 whose content of an emulsifier exceeds 1.2 mass% and is 1.5 mass%. In both cases, the amount of oil oozing out was small and the croquette flavor was light, but the storage stability at low temperatures was inferior. This is considered to be attributable to the fact that the effect of suppressing crystal growth was not exhibited for the cooking oil and fat composition of Comparative Example 4, and the cooking oil and fat composition of Comparative Example 5 was excessive in the emulsifier. It is considered that this is because the crystallization of the cooking oil composition is promoted.
Moreover, the oil-fat composition for heat cooking of the comparative example 3 using the palm fraction soft part C whose content of PO2 is less than 30% by mass and whose content of P2O is more than 20% by mass exudes oil. Although the amount was small and the flavor of croquettes was light, it was found that the storage stability at low temperatures was poor.
これら実施例及び比較例の結果から、ＰＯ２の含有量が３０質量％以上であり、且つＰ２Ｏの含有量が２０質量％以下であるパーム分別軟質部Ａ又はＢ、及び乳化剤を油相の質量に対して０．０５〜１．２質量％含有する各実施例の加熱調理用油脂組成物は、低温での保存安定性に優れた加熱調理用油脂組成物として好適に用いられることがわかった。また、各実施例の加熱調理用油脂組成物によれば、当該加熱調理用油脂組成物を使用して調理した調理品からの油のにじみ出し量が少ないため、調理品を容器に収容した際に、にじみ出した油による容器の汚れを低減することができる。 From the results of these examples and comparative examples, the palm fraction soft part A or B having a PO2 content of 30% by mass or more and a P2O content of 20% by mass or less, and an emulsifier in the mass of the oil phase. On the other hand, it turned out that the oil-fat composition for heat cooking of each Example containing 0.05-1.2 mass% is suitably used as the oil-fat composition for heat cooking excellent in storage stability at low temperature. Also, according to the cooking oil and fat composition of each example, the amount of oil oozing out from the cooking product cooked using the cooking oil and fat composition is small, so when the cooking product is stored in a container In addition, it is possible to reduce contamination of the container due to oil that has oozed out.
一方、各比較例の加熱調理用油脂組成物は、油のにじみ出し量、３時間後のコロッケの風味又は低温での保存安定性のいずれかに劣っており、低温での保存安定性に優れた加熱調理用油脂組成物には適していないことがわかった。 On the other hand, the cooking oil and fat composition of each comparative example is inferior in either the amount of oil oozing out, the croquette flavor after 3 hours or the storage stability at low temperature, and excellent in storage stability at low temperature It was found that the oil composition for cooking was not suitable.
特に油のにじみ出し量の少ない実施例７の加熱調理用油脂組成物は、調理品を収容した容器を汚しにくいという点で、弁当用の具材等を加熱調理する際に用いられる加熱調理用油脂組成物として特に好ましく用いることができる。
また、低温での保存安定性に優れる実施例１及び２の加熱調理用油脂組成物は、低温においても透明感を失わず、家庭用に用いられる加熱調理用油脂組成物として特に好ましく用いることができる。
In particular, the oil / fat composition for cooking according to Example 7 with a small amount of oil oozing out is used for cooking for cooking lunch box ingredients and the like in that the container containing the cooked product is not easily soiled. It can be particularly preferably used as an oil and fat composition.
In addition, the cooking oil and fat composition of Examples 1 and 2 excellent in storage stability at low temperatures does not lose transparency even at low temperatures, and is particularly preferably used as a cooking oil and fat composition used for home use. it can.
Claims (5)
前記油相は、前記パーム分別軟質部を２５〜１００質量％、及び液状植物油を０〜７５質量％含有し、
前記パーム分別軟質部は、１つのパルミチン酸と２つのオレイン酸とを構成成分とするトリアシルグリセロール（ＰＯ２）の含有量が３０質量％以上であり、且つ２つのパルミチン酸と１つのオレイン酸とを構成成分とするトリアシルグリセロール（Ｐ２Ｏ）の含有量が２０質量％以下であり、
前記乳化剤は、該乳化剤の含有量が、前記油相質量の０．０５〜０．５質量％であり、
前記乳化剤は、ポリグリセリン脂肪酸エステルを含み、
前記ポリグリセリン脂肪酸エステルは、該ポリグリセリン脂肪酸エステルを構成する全脂肪酸中に炭素数８〜１２の飽和脂肪酸を１〜２０質量％、炭素数１４〜２２の飽和脂肪酸を１０〜４８質量％、炭素数１６〜２２の不飽和脂肪酸を５１〜８９質量％含有することを特徴とする加熱調理用油脂組成物。 An oil and fat composition for cooking containing an oil phase containing a palm fraction soft part and an emulsifier,
The oil phase contains 25 to 100% by mass of the palm fraction soft part, and 0 to 75% by mass of liquid vegetable oil,
The palm fraction soft part has a content of triacylglycerol (PO2) containing one palmitic acid and two oleic acids as constituents of 30% by mass or more, and includes two palmitic acids and one oleic acid. And the content of triacylglycerol (P2O) is 20 mass% or less,
The emulsifier has a content of the emulsifier of 0.05 to 0.5 % by mass of the oil phase mass,
The emulsifier includes a polyglycerol fatty acid ester,
The polyglycerin fatty acid ester is composed of 1 to 20% by mass of saturated fatty acid having 8 to 12 carbon atoms, 10 to 48% by mass of saturated fatty acid having 14 to 22 carbon atoms, in all fatty acids constituting the polyglycerin fatty acid ester. The oil-fat composition for heat cooking characterized by containing 51-89 mass% of unsaturated fatty acids of several 16-22.
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