JP5184722B1 - Oil composition - Google Patents

Abstract

An oil and fat composition suitable as an oil and fat to be blended in an instantly cooked food is provided.
[Solution] (A) Fractionating palm fractionated oil, palm stearin obtained by decolorizing palm fractionated oil having an iodine value of 18 or less at a temperature of less than 100 ° C. once or more than twice at a temperature of 100 ° C. or more Olein part, olein part obtained by fractionating palm double stearin, and at least one oil selected from the group consisting of olein part obtained by fractionating palm triple stearin, and (B) a saturated fatty acid content of 90% by weight An oil and fat composition comprising 30% by weight or more of transesterified oil having a saturated fatty acid content of 12 to 12 carbon atoms of 20 to 35% by weight.
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition, and particularly to an oil / fat composition suitable as an oil / fat blended in an instant cooked food.

  In recent years, there are various granular and flaky instant cooked foods. The characteristics of fats and oils blended in instant cooked foods such as stew sauce are mainly determined by the SFC (solid fat content) of fats and oils and the rate of crystallization. Further, it is desirable to use a food that has little roughness even when the cooked food is lowered from a high temperature of 60 to 80 ° C. to around 40 ° C. which is the mouth temperature. For this purpose, it is desirable to use fats and oils that are slow to crystallize even when cooled to around 40 ° C., which is the mouth temperature, over time.

  The instant cooked food in the present invention refers to food that is heated and eaten by adding water and adding ingredients such as meat and vegetables if necessary. Instant cooked foods such as stew are often provided in the form of granules or flakes. Granules and flakes suffer from the harmful effects of granule and flakes when they are exposed to high temperatures in summer (40-45 ° C) to about 25 ° C. It is known that an oil or fat composition that does not cause such a defect is an oil or fat having a high SFC in a temperature range of about 40 to 45 ° C. It is important to control the crystallization speed of fats and oils and SFC within an appropriate range in order to bring out the characteristics of instant cooked foods. That is, as fats and oils used for granulated or flaked instant cooked foods, oils and fats having a high SFC of 40 to 45 ° C and slow crystallization around 40 ° C are desired. Such fats and oils are less bound to granulated or flaky instant cooked foods during storage, and can make stews and soups with a smooth texture without sacrificing texture when made into stews or soups. .

  As means for solving the above problems, Patent Document 1 discloses that the SFC at 25 ° C. is 70% or more, the difference between the SFC at 45 ° C. and the SFC at 25 ° C. is 60% or less, and the initial temperature is 60%. There is disclosed an instant cooked food characterized in that it contains vegetable oils and fats that have a solid content of 10% or less after being left at 40 ° C. for 20 minutes in an atmosphere of 40 ° C. According to the present invention, instant cooking that has a good mouthfeel and a smooth texture is prevented when the instant cooked food is prevented from binding during storage or the like and is dissolved in hot water as a stew or soup. Food is obtained. However, for example, fats and oils of 70% SFC at 25 ° C. and 15% SFC at 45 ° C. are softened at 45 ° C., and there remains a problem regarding binding properties.

JP 2003-204774 A

  The object of the present invention is the same as in Patent Document 1, the binding property is low even when exposed to a temperature change of 45 ° C. → 25 ° C., and the crystallization of fats and oils even when the temperature of stew and soup falls to 40 ° C. Is to provide a slow oil composition.

  As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an oil and fat composition in which two kinds of specific oils and fats are combined. That is, the present invention relates to (A) a palm fraction oil obtained by decolorizing a palm fraction oil having an iodine value of 18 or less at a temperature of less than 100 ° C. once or twice or more at a temperature of 100 ° C. or more. 50 to 65% by weight of at least one oil selected from the group consisting of an olein part obtained by fractionating olein, an olein part obtained by fractionating palm double stearin, and an olein part obtained by fractionating palm triple stearin, and (B) a saturated fatty acid content of 90 Provided is an oil and fat composition containing 30% by weight or more of transesterified oil having a saturated fatty acid content of 20% by weight or more and 12 or less carbon atoms of 20 to 35% by weight.

  The component (B) is preferably a transesterified oil having a rising melting point of 40 to 50 ° C.

  The oil and fat composition of the present invention is useful as a raw material for instant cooked foods, for example.

  The form of the oil and fat composition of the present invention is, for example, in the form of granules, powder or flakes.

  The present invention also provides an instant cooked food containing the oil composition.

  The properties required as an instant soup oil and fat composition having a form of powder, granule, etc. are required to be temporarily exposed to high temperatures in summer and then to have no binding even at room temperature thereafter. The oil-and-fat composition can significantly prevent binding even when exposed to a temperature change of about 45 ° C. → 25 ° C. Instant cooked foods to which the oil and fat composition of the present invention is added can also prevent binding due to long-term storage.

  In order to prevent the fat and oil composition from feeling unpleasant when it is put into a stew or soup, or to feel a rough texture, it is desirable that the oil and fat is less crystallized at the temperature during eating and drinking after dissolution. Even if the oil and fat composition of the present invention is exposed to a temperature drop of 60 ° C. → 40 ° C., crystallization can be significantly suppressed. Specifically, the initial temperature is set to 60 ° C., and the solid content of the fat after being left at 40 ° C. for 20 minutes is 8% or less. As described above, it is important to manage the SFC and the amount of crystals of fats and oils within an appropriate range in order to obtain the characteristics of instant cooked foods. This appears in improving the texture when stew or soup is made using the oil and fat composition of the present invention.

  Below, one embodiment of the component of the oil-fat composition of this invention is demonstrated in detail. The component (A) of the oil and fat composition of the present invention is a palm fraction obtained by decolorizing a palm fraction oil having an iodine value of 18 or less at a temperature of less than 100 ° C. once or twice or more at a temperature of 100 ° C. or more. Oil.

  In the present invention, the fractionated palm oil means an oil obtained by fractionating purified and unrefined palm oil at least once. As the fractionation method, a known method, for example, a solvent fractionation method using a solvent such as hexane or acetone, or a dry fractionation method without using a solvent can be used without any particular limitation. Specific examples of the palm fractionated oil include palm olein, palm stearin, palm double olein, palm double stearin, palm triple stearin, palm stearin olein stearin and the like. Among these, palm stearin, palm double stearin, and palm triple stearin are preferable in terms of yield. Furthermore, palm double stearin is more preferable in terms of yield, processing cost and utilization of by-products. The by-product of palm double stearin requires further fractionation processing, but a palm mid fraction used as a part of chocolate substitute with high added value is obtained.

  In the present invention, the fractionated palm oil needs to have an iodine value of 18 or less, preferably 11 to 16. If the iodine value exceeds 18, the binding property of the oil and fat composition at 45 ° C. → 25 ° C. may deteriorate.

  In order to use the above-mentioned palm fractionated oil as a raw material for the oil and fat composition of the present invention, it is essential to subject the palm fractionated oil to further decolorization operations such as clay treatment and activated carbon treatment. For the white clay treatment, white clay such as activated white clay and acidic white clay known in the art can be used. Although there is no restriction | limiting in particular in the addition amount of white clay, Usually, it is 0.03-5.0 weight% of palm fractionation oil.

  The decolorization operation is performed once or more at a temperature of less than 100 ° C, preferably less than 65 to 100 ° C, or twice or more at a temperature of 100 ° C or more, preferably 100 to 180 ° C. If the decolorization operation is insufficient at a temperature of 100 ° C. or higher, the crystallization from 60 ° C. to 40 ° C. becomes faster, which causes a feeling of roughness when the oil and fat composition is mixed into the instantly cooked food. The pressure for the decolorization operation is normal pressure or reduced pressure, preferably 5 to 150 torr, more preferably 5 to 100 torr.

  The decolorization time is determined by the efficiency of decolorization. Specifically, the time required for one decolorization operation is usually 10 to 90 minutes, preferably 20 to 60 minutes.

  The filtration temperature after decolorization with activated clay is preferably 60 to 80 ° C. because the crystallization rate of the oil and fat composition decreases as the temperature decreases.

  The component (A) of the oil and fat composition of the present invention may also be an olein portion obtained by separating palm stearin, palm double stearin, palm triple stearin and the like. These may be used alone or in combination of two or more. For the fractionation, the above-described solvent fractionation method or dry fractionation method may be employed. The crystallization tank used for crystallization is not particularly limited as long as the oil temperature can be controlled. The use of the stearin portion and the olein portion separately is not particularly limited, and a commonly used filter press, belt press type, and centrifugal separation type can be used. The temperature for filtration is preferably 50 to 65 ° C.

  The iodine value of the olein part obtained by separating palm stearin, palm double stearin, palm triple stearin and the like is preferably 18 or less, and more preferably 11-16.

  The oil and fat composition of the present invention may be a mixture of the above-decolored palm fractionated oil and the fractionated olein part.

  In the oil and fat composition of the present invention, the content of the component (A) is 50 to 65% by weight, preferably 55 to 65% by weight. When the content of the component (A) is less than 50% by weight, the binding property at 45 ° C. → 25 ° C. is deteriorated. On the other hand, if it exceeds 65% by weight, it may cause a feeling of roughness when a stew or the like is prepared.

  (B) component of the fats and oils composition of this invention is transesterification oil. Examples of raw fats and oils (oil types) for random transesterified oils include palm oil, palm kernel oil, rapeseed oil, rapeseed oil, coconut oil, coconut oil, soybean oil, soybean oil, milk fat, corn oil Corn hardened oil, sunflower oil, sunflower hardened oil, cottonseed oil, hardened cottonseed oil, animal fat, animal hardened fat and the like. Among these, palm hardened oil, palm kernel hardened oil, and hardened palm oil are preferable.

  For the random transesterification, a known method can be used, and examples thereof include a chemical transesterification reaction using an alkali catalyst and an enzymatic transesterification reaction using an enzyme such as lipase.

  The reaction conditions for chemical transesterification are usually a reaction temperature of 100 to 180 ° C., a reaction pressure of 15 torr or less, and a reaction time of 20 to 120 minutes.

  The lipase or the like used for the enzymatic transesterification reaction may have regiospecificity or may not have regiospecificity. Examples of the lipase used in the present invention include lipases obtained from Alkaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, and Canrida. Although there is no restriction | limiting in particular in the reaction conditions of transesterification reaction using lipase, As reaction temperature, 50-90 degreeC is preferable, More preferably, it is 60-85 degreeC. If the reaction temperature is too high, the enzyme activity tends to decrease. Moreover, when too low, fats and oils may solidify during reaction. The reaction may be either a column type continuous reaction or a batch type reaction. An enzyme such as lipase may be immobilized on an inorganic carrier such as silica, diatomaceous earth, alumina, glass, activated carbon, or ion exchange resin.

  The transesterified oil used in the oil and fat composition of the present invention has a saturated fatty acid content of 90% by weight or more. When the saturated fatty acid content is less than 90% by weight, binding tends to occur when exposed to high temperatures. And the content of saturated fatty acids having 12 or less carbon atoms is 20 to 35% by weight, preferably 22 to 30% by weight. On the other hand, if the content of the saturated fatty acid having 12 or less carbon atoms is less than 20% by weight, crystallization at 60 ° C. → 40 ° C. becomes fast, and the taste of foods such as stew and soup becomes worse.

  The rising melting point (that is, the temperature at which softening starts to flow) of the transesterified oil as the component (B) is preferably in the range of 40 to 50 ° C. The measuring method of the rising melting point is based on “Standard Analysis Method for Oils and Fats” (2.2.4.2) edited by Japan Oil Chemists' Association.

  In the oil and fat composition of the present invention, the content of the component (B) is 30% by weight or more. When the component (B) is less than 30% by weight, crystallization at 60 ° C. → 40 ° C. becomes fast, and the taste of foods such as stew and soup becomes worse.

  In addition to the components (A) and (B), the oil / fat composition of the present invention, as appropriate, (C) other fats and oils added to shortening etc. as other components, and auxiliary agents added to instant cooked foods Can be added within a range that does not impair the effects of the present invention. Specific examples of such fats and oils include palm oil, soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, hay rapeseed oil, corn oil, rice oil, olive oil, sesame oil, coconut oil, palm kernel oil , Beef tallow, pork tallow, milk fat, fractionated oil of these fats, hardened oil, transesterified oil. The content of these fats and oils is specifically 0 to 20% by weight, preferably 0 to 10% by weight of the composition.

  In order to produce the oil / fat composition of the present invention, the raw material comprising the component (A), the component (B), and an appropriate component (C) is usually at a temperature of 50 to 100 ° C, preferably 60 to 90 ° C. Mix with. It is possible to mix the components (A) to (C) at one time or in an appropriate order. After mixing, it may be cooled and granulated. You may deodorize after mixing. For granulation, a known granulator such as a twin screw extruder or a mixing kneader can be used.

  The composition lowered to room temperature may be further finished into a powder, granule, flake shape, block shape or the like by processing such as pulverization, cutting, tableting, or molding.

  If the use of the oil-fat composition of this invention is given, it will be suitable for the fats and oils for instant cooking foods, such as stew, soup, sauces, curry, and Hayashi. In addition to the oil and fat composition of the present invention, the instantly cooked food includes flour, dairy products, carbohydrates, starches, sugars, vitamins, spices, seasonings, emulsifiers, gums, extracts, salt, Vegetable powder, etc. are blended. The amount of the oil / fat composition of the present invention added to the instantly cooked food is appropriately determined depending on its use.

  The product of the present invention can also be used as a raw material for sweets such as shortening, margarine, refined lard, chocolate, powder seasonings, retort foods, stew, curry, hayashi, roasted instant noodles, instant soups, frozen foods and the like.

  The shape of the oil and fat composition of the present invention added to these foods is granules, powders, flakes, blocks, dissolved liquids, and the like. When added in the form of granules, powder or flakes, the particle size of the powder or granules is usually 0.3 to 3 mm, preferably 0.5 to 2 mm. The thickness of the flakes is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples. In the following description, “parts” and “%” mean “parts by weight” and “% by weight”, respectively.

[Examples 1-8, Comparative Examples 1-3]
1. (A) Component: Preparation of fractionated palm oil with different decolorization conditions 1.1 Measurement of iodine number Iodine number of palm double stearin (obtained from Mitsui & Co., Ltd., hereinafter abbreviated as PDS), which is a kind of palm fractionated oil (IV) was measured by the following procedure. First, about 0.2 g of raw oil and fat shown in Table 2 was weighed into a mayonnaise bottle, dissolved in 10 ml of cyclohexane, 25 ml of Wisse solution was added thereto, and stored in the dark for 30 minutes. Thereafter, 20 ml of 10 w / v% potassium iodide solution and 100 ml of water were added. The iodine value of this solution was measured using a potentiometer (product name 736 GP Titrino, manufactured by Metonome) and a titrant using a 0.1 mol / L sodium thiosulfate standard solution. The results are shown in Table 2.

1.2 Decolorization Operation In each example, 200 g of the above PDS was placed in a 1 L Separa flask, and the temperature was raised to the decolorization temperature shown in Table 2 while reducing the pressure to 30 torr with an aspirator. After reaching the decolorization temperature, activated clay (trade name SA90, Nippon Activated Soil Co., Ltd.) was added in an amount of 1.5% to the oil and fat, and the decolorization operation was performed for 20 minutes.

  The Separa flask was decompressed, and the contents were suction filtered using a Kiriyama funnel heated in a thermostat set at 80 ° C. in advance. At that time, 2 g of pearlite and 50 g of decolorized oil containing white clay were taken in a 100 ml beaker, mixed with a glass rod, pre-coated on a Kiriyama funnel, and then filtered at a temperature of 75 ° C. The filter paper is Kiriyama filter paper no. 5A / retained particle 7 μm was used.

  For Examples 3 and 5, the second decolorization operation was performed at the decolorization temperatures shown in Table 2, respectively.

2. (B) Component: Transesterified oil A
Transesterified oil A (manufactured by J-Oil Mills Co., Ltd.), which is a chemical transesterified oil, was used. This transesterified oil A has a saturated fatty acid content of 95.2%, a saturated fatty acid content of 12 or less carbon atoms of 24.8%, and a rising melting point of 47.2 ° C.

3. Preparation of Oil and Fat Composition An oil and fat composition was obtained by blending the above component (A) and component (B) in a weight ratio of 60:40 at a temperature of 70 ° C. In addition, for comparison, Comparative Example 1 in which the decolorization condition of the PDS of the component (A) does not satisfy the present invention, Comparative Example 2 in which the iodine value of the PDS does not satisfy the present invention, and comparison in which the decolorization operation of the PDS is not performed Example 3 was prepared.

4). Evaluation of oil and fat composition The oil and fat composition obtained above was subjected to three types of evaluation: binding property, crystal amount at 40 ° C for 20 minutes, and stew functionality test.
(Binding test)
The oil / fat composition was allowed to stand at 45 ° C. for 48 hours, and then the binding property at 25 ° C. was measured by the following procedure. First, 1.5 g of an oil and fat composition completely dissolved at 70 ° C. is separated into a chalet (48 mmΦ) and solidified by cooling at 10 ° C. using a rapid cooling machine (product name Blast Chiller, manufactured by Fukushima Kogyo Co., Ltd.). I let you. The solidified oil / fat composition was made into a flake shape by hand, and it was stacked and stored in a 45 ° C. constant temperature bath for 48 hours. Furthermore, after storing at 25 ° C. for 1 hour, the binding property was examined according to the following evaluation criteria. The results are shown in Table 2.
Evaluation criteria for binding property ◎: No binding observed ○: Partially bound, but peeled △: Partially bound, some parts not peeled ×: Bound, not peeled

(Measurement of crystal amount (%) at 40 ° C. for 20 minutes)
After the fats and oils were completely dissolved, the initial temperature was set to 60 ° C., and then the amount of fats and oils crystallized after being left in a constant temperature water bath at 40 ° C. for 20 minutes was measured by the following procedure. First, 2 ml of an oil / fat composition at 80 ° C. was put in a glass container and completely dissolved at 100 ° C., and then kept in a constant temperature water bath at 60 ° C. for 60 minutes. Further, after standing in a constant temperature water bath at 40 ° C. for 20 minutes, the amount of precipitated crystals was measured using an NMR analyzer (BRUKER NMS120 minispec).

(Sensory evaluation of stew)
The oil composition was used in a granular roux. Further, the smoothness of the stew (stew temperature of about 40 ° C.) after 20 minutes from 60 ° C. when it was mixed with hot water and milk was subjected to sensory evaluation according to the following procedure.

  Table 1 shows the composition of the granular roux. The wheat flour and the fat composition were mixed while heating to 120 ° C., cooled to 85 ° C., mixed with the meat extract and the emulsifier, and then other powder raw materials were added while maintaining the temperature at 85 ° C. Thereafter, the mixture was cooled with a blast chiller to a temperature of 10 ° C., and pulverized with a food cutter to prepare a granular roux. 40.0 g of granular roux was gradually added to 320.0 g of warm water at 90 ° C. placed in a 1 L stainless steel beaker, and dissolved over about 15 minutes. After the oil and fat composition was completely dissolved, 80.0 g of milk was added. The fire was turned off and the stew temperature was brought to 60 ° C. The time point when the temperature reached 60 ° C. was defined as 0 minute, and a stew sensory test (feeling of roughness) 20 minutes later (stew temperature of about 40 ° C.) was performed according to the following evaluation criteria. Table 2 shows the average score of 4 to 6 panelists.

評価基準
３： 舌触りよく、なめらか
２： 僅かにざらつきあり
１： ざらつきがやや感じられる
０： ざらついている

Evaluation criteria 3: Smooth to the touch, smooth 2: Slightly rough 1: Slightly rough 0: Rough

−：未実施

-: Not implemented

  In Examples 1 to 8 where the fractionated palm oil satisfying the present invention was further decolorized under the decoloring conditions of the present invention, the binding property at 45 ° C. → 25 ° C. was low, and the amount of crystals at 60 ° C. → 40 ° C. ( %) Was also low. Furthermore, the stew was produced using the oil-fat composition of Examples 1-8, and as a result of performing sensory evaluation at 40 degreeC, the favorable result of two or more average points was acquired. On the other hand, in Comparative Example 1 where the decolorization condition did not satisfy the present invention, the binding property was good, but the solid content was slightly high, and a slight roughness was felt in the stew sensory evaluation. In Comparative Example 2 in which the iodine value did not satisfy the present invention, the binding property was inferior. Further, in Comparative Example 3 in which the decolorization operation was not performed, the amount of crystals at 40 ° C. for 20 minutes was high, and the result of feeling the roughness remarkably even in the stew sensory evaluation was obtained.

Example 9
(A) An Example is shown below about the oil-fat composition which changed the separation conditions of the component.
1. (A) Component: Preparation of olein part by fractionation of palm double stearin Fractionation was performed using palm double stearin (iodine value 12.0) using Lab Pilot Fractionation Unit (manufactured by De Smet). The crystallization temperature was set to 60 ° C., and filtration was performed with a Lab Filter (manufactured by De Smet) when the amount of crystals was 2%. The yields of stearin part and olein part by the crystallization were 5% and 95%, respectively. The iodine value of the olein part (hereinafter abbreviated as PDSOL) obtained by fractionating the obtained palm double stearin was measured to be 12.3.

2. Preparation of Oil and Fat Composition An oil and fat composition was obtained in the same manner as in Example 1 except that PDSOL obtained above was used in place of the decolored PDS.

3. Evaluation of Oil and Fat Composition The obtained composition was subjected to the same binding property, solid content and stew sensory test as those of Example 1. The results are shown in Table 3 together with Comparative Example 3 in which the PDS decolorization operation was not performed.

Example 10
(A) An Example is shown below about the oil-fat composition which changed the separation conditions of the component.
1. (A) Component: Preparation of olein part which fractionated palm double stearin Fractionation was carried out using palm double stearin (iodine value 14.7) using Lab Pilot Fractionation Unit (manufactured by De Smet). The crystallization temperature was set to 58 ° C., and filtration was performed with a Lab Filter (manufactured by De Smet) when the amount of crystals was 1.5%. The yields of stearin part and olein part by the crystallization were 4% and 96%, respectively. The iodine value of the obtained PDSOL was measured and found to be 15.0.

2. Preparation of Oil and Fat Composition An oil and fat composition was obtained in the same manner as in Example 1 except that PDSOL obtained above was used in place of the decolored PDS.

3. Evaluation of Oil and Fat Composition The obtained composition was subjected to the same binding property, solid content and stew sensory test as those of Example 1. The results are shown in Table 3.

  In Examples 9 to 10 using the oil and fat of the olein part obtained by fractionating palm double stearin, the binding property, the solid content, and the stew sensory test were satisfactory.

[Example 11, Comparative Examples 4 to 8]
1. (B) Component: Transesterified oil B
Transesterified oil B (manufactured by J-Oil Mills Co., Ltd.), which is a chemical transesterified oil, was used. This transesterified oil B has a saturated fatty acid content of 95.0%, a saturated fatty acid content of 12 or less carbon atoms of 35.0%, and an ascending melting point of 40.1 ° C.

  (B) For comparison of components, the transesterified oil A: palm olein = 7: 3 mixed oil random transesterified oil (Comparative Example 4), palm hardened oil (Comparative Example 5), and the amount of saturated fatty acid is small. A random transesterified oil having a low melting point (Comparative Example 6), a transesterified oil having a low saturated fatty acid content (Comparative Example 7), and an oil and fat not subjected to transesterification (Comparative Example 8) were prepared. Table 4 shows the saturated fatty acid content, the saturated fatty acid content having 12 or less carbon atoms, and the rising melting point.

2. Preparation of Oil and Fat Composition An oil and fat composition was obtained in the same procedure except that the component (B) in Example 3 was replaced with the transesterified oil.

3. Evaluation of oil and fat composition The oil and fat composition obtained above was evaluated for binding properties and solid content. The results are shown in Table 4.

Example 12
1. (B) Component: Preparation of transesterified oil having different fatty acid composition Chemical random transesterification of transesterified oil A and rapeseed oil (9: 1) was carried out. The fat and oil had a saturated fatty acid content of 90.1%, a saturated fatty acid content of 12 or less carbon atoms of 22.3%, and an ascending melting point of 43.0 ° C.

2. Preparation of Oil and Fat Composition An oil and fat composition was obtained in the same procedure as in Example 3, except that the component (B) was replaced with the transesterified oil.

3. Evaluation of oil and fat composition The oil and fat composition obtained above was evaluated for binding properties and solid content. The results are shown in Table 4.

  In Examples 11 and 12 using the component (B) in which the saturated fatty acid total content and the fatty acid content of 12 or less carbon atoms satisfy the conditions of the present invention, both the binding property and the solid content were good. On the other hand, in Comparative Example 4 where the saturated fatty acid total content and the fatty acid content of 12 or less carbon atoms do not satisfy the conditions of the present invention, the binding property was inferior. In Comparative Example 5 in which the content of fatty acids having 12 or less carbon atoms is remarkably low, a large amount of solid content was precipitated. In Comparative Examples 6 and 7 in which the saturated fatty acid content was too low, the binding property deteriorated. From the comparison with the comparative example, the fact that the rising melting point of the transesterified oil is in the range of 40 to 50 ° C. also contributed to good results. Moreover, in the fats and oils which are not transesterified (Comparative Example 8), the amount of crystals increased from 60 ° C to 40 ° C for 20 minutes.

[Examples 13 to 19, Comparative Examples 9 to 14]
1. Preparation of fat and oil composition with different formulation (A) Decolorized PDS used in Example 3 as component and PDSOL used in Example 10, (B) Transesterified oil used in Example 3 as component, and ( C) Palm oil was mixed as a component in the formulation shown in Table 4 to prepare an oil and fat composition. Furthermore, for comparison, Comparative Examples 9 to 14 that do not satisfy the composition of the present invention were prepared.

2. Evaluation of oil and fat composition The oil and fat composition obtained above was evaluated for binding properties and solid content. The results are shown in Table 5.

  As a result of changing the blending amounts of the component (A) and the component (B), critical significance was confirmed for the blending amount of the present invention.

Claims (5)

(A) Palm fraction oil obtained by decolorizing palm fraction oil having an iodine value of 18 or less at a temperature of less than 100 ° C. or twice or more at a temperature of 100 ° C. or more, an olein portion obtained by fractionating palm stearin, 50 to 65% by weight of at least one oil selected from the group consisting of an olein portion obtained by fractionating palm double stearin and an olein portion obtained by fractionating palm triple stearin,
And
(B) 30% by weight or more of transesterified oil having a saturated fatty acid content of 90% by weight or more and a saturated fatty acid content of 12 or less carbon atoms of 20 to 35% by weight;
Oil composition containing.   The fat and oil composition according to claim 1, wherein the component (B) is a transesterified oil having a rising melting point of 40 to 50 ° C.   The fat and oil composition according to claim 1, which is a raw material for instant cooked food.   The oil-and-fat composition of Claim 1 whose form is a granule, powder, or flake form.   An instant cooked food comprising the oil or fat composition according to claim 1.