JP5796143B1 - Oil composition for solid roux and solid roux containing the same - Google Patents

Abstract

An oil and fat composition for solid roux that has good solidification during production, is less likely to cause blooming, and has good solubility in hot water when used as a sauce, and a solid roux containing the same. The transesterification obtained by transesterifying the mixed fat composition (C) containing the animal oil / fat fractionated soft part (B) obtained by fractionating the animal oil / fat extremely hardened oil (A) and the animal fat / oil. An oil / fat composition for solid roux comprising oil (D) and animal oil / fat fractionated hard part (E) obtained by fractionating animal oil / fat is obtained. A solid roux is produced using this fat and oil composition for solid roux. [Selection figure] None

Description

  The present invention relates to an oil composition for solid roux suitable for instant roux such as curry, stew, and palm and a solid roux containing the same.

  Solid roux used for instant roux such as curry, stew, and hayashi is widely used not only at home but also in restaurants and school lunches. Solid roux is a mixture of wheat flour or starch and fats and oils heated to about 100-140 ° C., then added with seasonings such as emulsifier, sugar, salt, sodium glutamate, spices, etc. while stirring. Thereafter, the container is filled and cooled and solidified in a cooling atmosphere over several tens of minutes to several hours. In some cases, solidified roux is taken out from the cooling container and finished in the form of pulverization or cutting to form flakes or granules.

  As such a solid roux, the following Patent Document 1 discloses an instant cooked food containing an oil / fat composition in which animal oil / fat and an extremely fat-cured oil of animal / fat oil are mixed and transesterified, and animal oil / fat is added. It is disclosed.

  Patent Document 2 below discloses a fat composition for roux having a trans-fatty acid content of 4% or less prepared by random transesterification of an oil / fat mixture comprising beef tallow / tallow and beef tallow / tallow extremely hardened oil. Things are disclosed.

  Furthermore, in Patent Document 3 below, an oil and fat mixture (A) obtained by mixing an extremely hardened oil of a beef tallow fraction hard part obtained by separating beef tallow and a beef tallow fraction soft part obtained by fractionating beef tallow An oil composition for instant roux is disclosed, which is obtained by subjecting an oil / fat composition containing a transesterification reaction to a trans fatty acid content of 2% or less.

JP 2006-197884 A JP 2006-325509 A JP 2014-50343 A

The cooling process during the production of solid roux has the following problems because it cannot be instantly solidified for convenience of the production process.
(1) The cooling process takes a long time, energy and space are highly consumed, and the efficiency is poor.
(2) Whitening (blooming) occurs due to coarsening of fat and oil crystals during the cooling process, and the fat and oil leaches to the surface.
(3) When the time until solidification becomes longer, the component having a large specific gravity settles, the component distribution is different between the upper layer portion and the lower layer portion, and the variation becomes uneven and non-uniform.
(4) Shapes such as flakes and granules are not uniform.
(5) Condensation occurs on the surface due to excessive cooling (overcooling), so the storage stability is deteriorated.
(6) When dew condensation occurs on the surface, water-soluble components such as salt and sugar dissolve in the dew condensation water, and when the dew condensation water evaporates, the crystals appear on the surface and the appearance deteriorates.

  With respect to such a problem of solid roux, the solid roux disclosed in Patent Documents 1 and 2 is poor in solidification at the time of cooling in the production process, so that precipitation is likely to occur, and the blooming prevention effect is somewhat low. There was a problem that it was inferior and poorly soluble in hot water when used as a sauce.

  Moreover, in the solid roux disclosed in the above-mentioned Patent Document 3, there is a tendency that when it is cooled, the viscosity is excessively increased and the melting of the mouth is deteriorated.

  Accordingly, an object of the present invention is to provide an oil and fat composition for solid roux that has good solidification during production, is less likely to cause blooming, and has good solubility in hot water when used as a sauce, and solid roux containing the same Is to provide.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have obtained an oil / fat composition containing an animal oil / fat fractionated soft part prepared by fractionating animal oil / fat and an animal oil / fat extremely hardened oil in a certain ratio or more. By transesterifying to produce a transesterified oil and fat, and using the oil and fat composition containing the transesterified oil and fat and the animal oil and fat fractionated hard part produced by fractionating the animal fat and oil at a certain ratio or more, The present invention was completed by finding that it has excellent solidification of roux during the manufacturing process, does not cause separation of oil and fat and solids, blooming, and can obtain instant roux with good solubility in hot water when used as a sauce. It came to do.

  That is, the fat and oil composition for solid roux of the present invention comprises a mixed fat and oil composition (C) including an animal fat and oil fractionated soft part (B) obtained by fractionating an extremely hardened oil (A) of animal fat and animal fat. The transesterified oil (D) obtained by transesterification and the animal oil / fat fractionated hard part (E) obtained by fractionating the animal oil / fat are included.

  In a preferred embodiment of the solid lube oil / fat composition of the present invention, the mixed oil / fat composition (C) comprises the animal oil / fat extremely hardened oil (A), the animal oil / fat fractionated soft part (B), and the animal oil / fat ( F) may be included.

  Moreover, in one preferable aspect of the fat and oil composition for solid roux of the present invention, the solid roux includes the transesterified oil (D), the animal oil and fat fractionation hard part (E), and the animal fat and oil (F). It may be a thing.

  Moreover, in the oil composition for solid roux of this invention, it is preferable that the content of the said animal fats and oils classification hard part (E) in the whole fats and oils derived from animal fats is 5-60 mass%.

  Moreover, in the oil composition for solid luu of this invention, it is preferable that the content of the said transesterified oil (D) in all the fats and oils derived from animal fats is 30-95 mass%.

  Moreover, in the oil composition for solid roux of this invention, it is preferable that the content of the said animal fat classification part (B) in the said mixed fat composition (C) is 5-75 mass%.

  Moreover, in the oil composition for solid roux of the present invention, the content of the extremely hardened oil (A) of the animal fat in the mixed fat composition (C) is preferably 25 to 70% by mass.

  In the oil composition for solid roux of the present invention, the animal oil / fat fractionated hard part (E) has a mass ratio of the hard part to the soft part of 30:70 to 70: It is preferable that it consists of the hard part which carried out the separation process so that it might be set to 30.

  Furthermore, in the oil composition for solid roux of the present invention, the animal oil / fat fractionated soft part (B) has a mass ratio of the hard part to the soft part of 30:70 to 70: Preferably, it is composed of a soft part that has been subjected to a fractionation treatment so as to be 30.

  Furthermore, in the oil composition for solid roux of the present invention, the trans fatty acid content is preferably 2% or less.

  On the other hand, the solid roux of the present invention is characterized by containing the oil composition for solid roux.

  According to the oil composition for solid roux of the present invention, since the animal oil / fat fractionated hard part with good crystallinity obtained by fractionating animal oil / fat is blended, the solidification property of the roux during the production process of solid roux is good, Precipitation of solids is difficult to occur. In addition, by including a transesterified oil obtained by transesterification of a mixed oil containing animal oil / fat extremely hardened oil and animal oil / fat fractionated soft part, the solubility in hot water during use is improved and the mouth of the produced roux is melted. Becomes better. Furthermore, since one of the raw materials for the transesterified oil is animal oil / extremely hardened oil, trans fatty acid can be reduced.

  The oil-and-fat composition for luu of the present invention transesterifies a mixed oil-and-fat composition (C) containing an animal oil-and-fat fractionated soft part (B) obtained by fractionating animal oil-and-fat extremely hardened oil (A) and animal-and-fat. The transesterified oil (D) obtained in this manner and the animal oil / fat fractionated hard part (E) obtained by fractionating the animal oil / fat are included.

  There is no restriction | limiting in particular as animal fat used in this invention, For example, 1 type, or 2 or more types of fats and oils chosen from beef tallow, lard, fish oil, sheep oil, chicken oil, whale oil, milk fat, etc. should be mixed and used. Can do. Of these, pork fat and beef tallow are particularly preferable. As these animal fats and oils, those generally obtained can be used, and there are no limitations on the extraction method, purification method, and the like.

  In the present invention, as the extremely hardened oil (A) of animal fats and oils, those obtained by hydrogenating animal fats and oils to a iodine value of 3 or less using a nickel catalyst in a pressure vessel by a conventional method can be used.

  Moreover, the animal oil / fat fractionation soft part (B) and the animal oil / fat fractionation hard part (E) in the present invention can be obtained by subjecting the animal oil / fat to a fractionation treatment. Here, the separation process may be either a natural separation dry separation method (dry separation), a solvent separation method using an organic solvent, or any other method. From the viewpoint of cost, a dry fractionation method using no solvent is preferred. Although the temperature condition at the time of fractionation is not particularly limited, if the crystallization temperature is about ± 3 ° C., the soft part and the hard part can be easily and efficiently separated. The ratio (mass ratio) between the hard part and the soft part in the fractionation is preferably 30:70 to 70:30, more preferably 60:40 to 40:60. If the ratio (mass ratio) between the hard part and the soft part is within the above range, the characteristics as a fractionated oil can be obtained well.

  The animal oil / fat fractionated hard part thus obtained by fractionation treatment contains 35 to 55% by mass of saturated fatty acid residues having 16 or more carbon atoms, and the animal / fat fractionation soft part is an unsaturated fatty acid having 18 or more carbon atoms. It is desirable to contain 45-65 mass% of a residue. These fractionated animal fats and oils may use a hard part and a soft part obtained simultaneously by a single fractionation process, or may use a hard part and a soft part obtained by separate fractionation processes.

  The mixed oil / fat composition (C) used in the present invention may be one containing the animal oil / fat extremely hardened oil (A) and the animal oil / fat fractionated soft part (B). Animal fats and oils (F) may be included in addition to (A) and the animal fats and oils classification soft part (B).

  As said animal fats and oils (F), what was selected suitably from the animal fats and oils mentioned above can be used, However, Pork fat and beef tallow are especially preferable. The animal oil / fat (F) may be the same animal oil / fat as the raw material of the extremely hardened oil (A) or animal oil / fat fractionated soft part (B) of the animal oil / fat, or may be a different animal oil / fat.

  In the present invention, the content of the animal oil / fat fractionated soft part (B) in the mixed oil / fat composition (C) is preferably 5 to 75% by mass, and more preferably 15 to 70% by mass. If the content of the animal oil / fat fractionated soft part (B) in the mixed oil / fat composition (C) is less than 5% by mass, the solubility in hot water during use tends to be poor. There exists a tendency for the prevention effect and snapping property to fall.

  In the present invention, the content of the extremely hardened oil (A) of the animal fat in the mixed fat composition (C) is preferably 25 to 70% by mass, and more preferably 30 to 55% by mass. When the content of the extremely hardened oil (A) of the animal fat in the mixed fat composition (C) is less than 25% by mass, the blooming prevention effect tends to deteriorate and the snapping property tends to deteriorate, and when it exceeds 70% by mass, There is a tendency for solubility in hot water to deteriorate during use. In the present invention, the trans fatty acid content of the transesterified oil (D) can be reduced by using the extremely hardened oil (A) of animal fat as one of the raw materials of the mixed fat composition (C).

  In the present invention, the transesterification method is not particularly limited. For example, a method of chemically transesterifying using an alkali metal catalyst such as sodium methylate, an enzyme such as lipase having no position specificity is used. And a method in which transesterification is performed biochemically.

  In the present invention, the content of the transesterified oil (D) in the total fat derived from animal fats is preferably 30 to 95% by mass, and more preferably 50 to 70% by mass. If the content of the transesterified oil (D) in the total fat derived from animal fats is less than 30% by weight, the blooming prevention effect and the snapping property tend to decrease, and if it exceeds 95% by weight, There is a tendency for the solidification property to deteriorate and the solubility in hot water to deteriorate.

  In this invention, it is preferable that it is 5-60 mass%, and, as for the content of the said animal fat separation part (E) in all the fats derived from animal fat, it is more preferable that it is 10-40 mass%. If the content of animal oil / fat fractionated hard part (E) in the total fat / oil derived from animal oil / fat is less than 5% by mass, the solidification property of roux during production fixation tends to deteriorate, and the snapping property tends to decrease, and 60% by mass. If it exceeds, the blooming prevention effect tends to deteriorate.

  Although the composition for solid roux of this invention should just contain the said transesterified oil (D) and the said animal fats and oils classification hard part (E), it may contain animal fats and oils (F) further. Good. As the animal fat (F), those described above can be used.

  The composition for solid roux of the present invention can contain vegetable oils and fats as long as the effects of the present invention are not impaired. There is no restriction | limiting in particular as vegetable oil and fat, For example, 1 type or 2 obtained from palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, sesame oil, rice oil, olive oil etc. More than one kind of fats and oils can be mixed and used, and furthermore, fats and oils obtained by hydrogenation, fractionation and transesterification of these can also be used.

  The amount of trans fatty acids in animal fats and vegetable fats and oils used as the raw material for the composition for solid roux of the present invention is preferably 5% or less, more preferably 3% or less. In addition, the trans fatty acid content (g / 100 g) of the entire solid roux composition of the present invention is preferably 2% or less, and more preferably 1.6% or less. In addition, the measurement of the trans fatty acid content in the present invention was carried out according to Japan Oil Chemists' Society standard oil analysis test method provisional 17-2007.

  Other ingredients such as various emulsifiers, antioxidants, seasonings, flavors and the like can be used as appropriate in the instant roux oil composition of the present invention as necessary.

  The instant roux of the present invention is produced using the above-mentioned instant fat oil composition. The raw materials other than the instant ruo fat composition are not particularly limited, for example, starchy raw materials such as wheat flour and starch, spices such as curry powder, milk products such as milk, powdered milk and cheese, sugars such as sugar, Examples include salt, seasonings such as sodium glutamate, vegetables such as onion and garlic, fruits such as orange, apple, and banana, and these raw materials can be used in appropriate combination depending on the application. These raw materials are heated and mixed, poured into a container such as a tray, and then cooled and solidified to obtain the instant roux of the present invention.

  The instant roux of the present invention thus obtained does not whiten or soften even when it becomes relatively hot during storage, and when melted into a sauce such as curry, stew, or hay, it has good melting characteristics. , Has a sufficient rich taste.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “part” is based on mass.

<Example 1>
(1) Preparation of pork fat fraction hard part and pork fat fraction soft part Pork fat bleaching oil (iodine value 58.7) is heated to 70 ° C to completely dissolve and crystallize for 24 hours while stirring at 30 ° C. did. After crystallization, filter press was performed at 3.0 MPa to obtain a pork fat fraction hard part (E1) and a pork fat fraction soft part (B1).

(2) Preparation of random transesterified oils and fats Pork fat was hardened by a conventional method using a nickel catalyst to produce pork fat extremely hardened oil (iodine value 0.2) (A1).

  Next, 45 parts of the extremely hardened oil (A1) of the above pork fat and 55 parts of the pork fat fractionated soft part (iodine value 62.7) (B1) prepared in (1) were mixed, and the resulting fat mixture (C1) was dehydrated under vacuum at 90 ° C. for 30 minutes. Next, 0.3 part of sodium methylate was added, and a random transesterification reaction was performed at 90 ° C. under a nitrogen stream for 30 minutes. Water was added to stop the reaction and wash with water. Next, decolorization was performed using activated clay according to a conventional method, followed by deodorization to produce a random transesterified oil (D1).

(3) Preparation of oil and fat composition 30 parts of pork fat fraction hard part (iodine value 52.1) (E1) prepared in (1), 50 parts of random transesterified oil (D1) prepared in (2), 20 parts of pork fat (F1) was mixed to prepare a fat oil composition for solid roux.

<Example 2>
10 parts of pork fat fraction hard part (E1) produced in Example 1, 50 parts of random transesterified oil (D1), and 40 parts of pork fat (F1) were mixed to prepare an oil composition for solid roux.

<Example 3>
The fat and oil mixture (C2) obtained by mixing 15 parts of pork fat fraction soft part (B1) prepared in Example 1, 35 parts of pork fat hardened oil (A1) and 50 parts of pork fat (F1). A random transesterification reaction was carried out in the same manner as in Example 1 to prepare a random transesterified oil (D2). 40 parts of pork fat fraction hard part (E1) produced in Example 1 and 60 parts of the random transesterified oil (D2) were mixed to produce an oil composition for solid roux.

<Example 4>
20 parts of the pork fat fraction hard part (E1) produced in Example 1, 60 parts of the random transesterified oil (D2) produced in Example 3, and pork fat (F1) 20 are mixed, and the fat and oil for solid roux A composition was prepared.

<Example 5>
5 parts of the pork fat fraction hard part (E1) produced in Example 1 and 95 parts of the random transesterified oil (D2) produced in Example 3 were mixed to produce an oil composition for solid roux.

<Example 6>
60 parts of pork fat fraction hard part (E1) produced in Example 1, 30 parts of random transesterified oil (D1), and 10 parts of pork fat (F1) were mixed to produce an oil composition for solid roux. .

<Example 7>
(1) Preparation of beef tallow fractionated hard part and beef tallow fraction soft part Tallow decolorized oil (iodine value 49.0) was heated to 70 ° C and completely dissolved, and crystallized for 24 hours while stirring at 30 ° C. After crystallization, filter press was performed at 3.0 MPa to obtain a beef tallow fraction hard part (E2) and a pork tart fraction soft part (B2).

(2) Preparation of Random Transesterified Oils and Fats Tallow was cured by a conventional method using a nickel catalyst to prepare beef tallow extremely hardened oil (iodine value 0.2) (A2).

  Next, 40 parts of the beef tallow extremely hardened oil (A2) and 60 parts of the beef tallow fractionated soft part (iodine value 53.4) (B2) prepared in (1) were mixed, and the resulting fat mixture (C3 ) Was used in the same manner as in Example 1 to produce a random transesterification oil (D3).

(3) Preparation of oil / fat composition 10 parts of beef tallow fraction hard part (iodine value 44.1) (E2) prepared in (1), 60 parts of random transesterified oil (D3) prepared in (2), and beef tallow (F2) 30 parts was mixed to prepare an oil composition for solid roux.

<Comparative Example 1>
45 parts of pork fat hardened oil (A1) prepared in Example 1 and 55 parts of pork fat (F1) were mixed and randomly obtained in the same manner as in Example 1 using the resulting oil composition (C4). A transesterified oil (D4) was produced. 50 parts of pork fat (F1) and 50 parts of the random transesterified oil (D4) were mixed to obtain an oil composition for solid roux.

<Comparative Example 2>
20 parts of pork fat fraction hard part (E1) produced in Example 1, 50 parts of random transesterified oil (D4) produced in Comparative Example 1, and 30 parts of pork fat (F1) are mixed and used for solid roux An oil and fat composition was obtained.

<Comparative Example 3>
95 parts of random transesterified oil (D2) produced in Example 3 and 5 parts of pork fat (F1) were mixed to obtain an oil composition for solid roux.

<Comparative Example 4>
80 parts of pork fat fraction hard part (E1) produced in Example 1 and 20 parts of random transesterified oil (D1) were mixed to produce an oil composition for solid roux.

<Comparative Example 5>
Random transesterified oil (D1) 100 produced in Example 1 was used as an oil composition for solid roux.

<Comparative Example 6>
60 parts of pork fat fraction hard part (E1) produced in Example 1, 20 parts of random transesterified oil (D1), and 20 parts of pork fat (F1) were mixed to produce an oil composition for solid roux.

<Comparative Example 7>
60 parts of the random transesterified oil (D4) prepared in Example 7 and 40 parts of beef tallow (F2) were mixed to prepare an oil composition for solid roux.

<Comparative Example 8>
(1) Preparation of random transesterified fats and oils 40 parts of beef tallow extremely hardened oil (A2) prepared in Example 7 and 60 parts of beef tallow (F2) were mixed, and the resulting fat and oil mixture (C5) was used. A random transesterification reaction was performed in the same manner as in Example 1 to prepare a random transesterified oil (D5).

(2) Preparation of oil and fat composition 10 parts of beef tallow fraction hard part (E2) produced in Example 7, 60 parts of random transesterified oil (D5) produced in (1), and 30 parts of beef tallow (F2) It mixed and the fats and oils composition for solid roux was produced.

<Comparative Example 9>
60 parts of random transesterified oil (D5) prepared in Comparative Example 8 and 40 parts of beef tallow (F2) were mixed to prepare an oil composition for solid roux.

<Characteristic evaluation>
Table 1 below shows the raw oil and fat composition of the random transesterified oil, the trans fatty acid content, and the SFC (solid fat content) in Examples 1 to 7 and Comparative Examples 1 to 9.

  In Tables 2 and 3 below, the raw oil composition of the oil composition for solid roux obtained in Examples 1-7 and Comparative Examples 1-9, trans fatty acid content, and SFC (solid fat content) are shown. Indicated.

  In addition, SFC (solid fat content) in a table | surface is solid fat content (mass%) in predetermined | prescribed temperature (temperature shown in the table | surface). SFC (solid fat content) was measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR.

<Test example>
(1) Preparation of curry roux 300 parts solid fat oil composition obtained in Examples 1-7 and Comparative Examples 1-9, 300 parts flour, 50 parts sugar, 30 parts salt, 200 parts curry powder, seasoning paste 30 The portion was placed in a flat pan, mixed at 120 ° C. for 30 minutes, and then cooled until the product temperature reached 60 ° C. Next, pour into a polypropylene tray and hold at −10 ° C., −5 ° C., 0 ° C., 5 ° C., 10 ° C. and 15 ° C. for 30 minutes, and then hold at 20 ° C. overnight. Solidified.

(2) Solidification test of curry roux Each curry roux prepared in the above (1) was cut and the cross section was observed with the naked eye to evaluate the precipitation state of the solid matter. The obtained results are shown in Tables 4 and 5 below. In addition, the precipitation state of the solid substance was evaluated according to the following criteria.
A: There is no solid content precipitation. ○: There is a slight solid content precipitation. Δ: There is a little solid content precipitation.

(3) Blooming, snapping property and solubility of Caraleu The blooming, snapping property and solubility were evaluated for the Caraleu prepared under the cooling condition of 5 ° C for 30 minutes as described in (1) above. The obtained results are shown in Tables 6 and 7 below.

Each evaluation standard is as follows.
(Blooming)
◎: No blooming ○: Slight blooming △: Slight blooming ×: Lots of blooming (snap)
After adjusting the solid roux to 20 ° C., the ease of folding by hand was evaluated according to the following criteria.
◎: Very good ○: Good △: Slightly bad ×: Poor (solubility)
◎: Very good solubility in hot water (60 ° C) ○: Good solubility in hot water (60 ° C) △: Slightly poor solubility in hot water (60 ° C) ×: Insoluble in hot water (60 ° C) Poor solubility

  As shown in Tables 4 to 7, the roux produced using the oil and fat compositions of Examples 1 to 7 contains an oil and fat composition containing a certain proportion or more of a fractionated soft part of animal oil and fat and an extremely hardened oil of animal oil and fat. Random transesterification to produce random transesterified fats and oils (D1, D2, D3), and fractionated hard parts of animal fats and oils produced by separating the random transesterified fats and oils (D1, D2, D3) and animal fats ( Since it is composed of an oil and fat composition containing a certain proportion of E1, E2), it has excellent solidification properties, excellent blooming prevention effects and snapping properties, and very good solubility in hot water at 60 ° C. It was.

  On the other hand, extremely hardened oil of animal fats and oils are mixed, and random transesterification is performed to produce random transesterified fats and oils (D4, D5), and the fats and oils containing the random transesterified fats (D4, D5) The rouxes of Comparative Example 1, Comparative Example 2, Comparative Example 8, and Comparative Example 9 produced using the composition had poor solubility in hot water at 60 ° C.

Moreover, the rouxes of Comparative Example 1, Comparative Example 3, Comparative Example 5, Comparative Example 7, Comparative Example 9 and Comparative Example 9 produced using an oil / fat composition not containing a fractionated hard part of animal oil / fat have poor solidification properties and inferior snapping properties. It became a thing.
The rouxes of Comparative Example 2, Comparative Example 4, Comparative Example 6, and Comparative Example 8 prepared using an oil and fat composition containing a certain proportion or more of the fractionated hard part of animal fats and oils are excellent in solidification properties, but the hard part is 60% by mass. The comparative example 4 contained more than it was inferior in the blooming prevention effect.
Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 3, Comparative Example 5, Comparative Example 8, and Comparative Example 9 prepared using an oil and fat composition containing a certain proportion or more of a random transesterified oil are excellent in the blooming prevention effect. The roux of the comparative example 4 and the comparative example 6 using the oil-fat composition whose ratio of transesterified oil and fat is lower than 30 mass% became inferior in blooming prevention effect.

Claims (9)

Extremely hydrogenated oil of animal fats (A) and animal fats soft fractionated portion of the animal fat obtained by fractionating (B) mixtures fat composition consisting of (C) a transesterification oil obtained by transesterification (D) When, viewed contains animal fat fractionation hard part obtained by fractionating the animal fats and (E), in all fat in animal-derived fat and oil, the content of the interesterified oil (D) is 30 to 95 wt% The oil / fat composition for solid roux , wherein the content of the animal oil / fat fractionated hard part (E) is 5 to 60% by mass . Obtained by transesterification of a mixed oil / fat composition (C) consisting of an extremely hardened oil (A) of animal fats and oils, an animal oil / fat fractionated soft part (B) obtained by fractionating animal fats and oils (F) The transesterified oil (D) and the animal oil / fat fractionated hard part (E) obtained by fractionating the animal oil / fat, the content of the transesterified oil (D) in the total oil / fat derived from the animal oil / fat is 30. It is -95 mass%, The content of the said animal oil-fat classification hard part (E) is 5-60 mass%, The oil-fat composition for solid roux characterized by the above-mentioned .   The oil composition for solid roux according to claim 1 or 2, comprising the transesterified oil (D), the animal oil / fat fractionated hard part (E), and the animal oil / fat (F). The fat and oil composition for solid roux according to any one of claims 1 to 3 , wherein the content of the animal fat and oil fractionated soft part (B) in the mixed fat and oil composition (C) is 5 to 75 mass%. The fat and oil composition for solid roux according to any one of claims 1 to 4 , wherein the content of the extremely hardened oil (A) of the animal fat and oil in the mixed fat and oil composition (C) is 25 to 70% by mass. . The animal oil / fat fractionated hard part (E) comprises a hard part that has been subjected to a fractionation process so that the mass ratio of the hard part to the soft part is 30:70 to 70:30 during the animal oil / fat fractionation process. Item 6. The fat and oil composition for solid roux according to any one of items 1 to 5 . The animal oil / fat fractionated soft part (B) comprises a soft part that has been fractionated so that the mass ratio of the hard part to the soft part is 30:70 to 70:30 during the animal oil / fat fractionation process. Item 7. The fat and oil composition for solid roux according to any one of items 1 to 6 . The fat and oil composition for solid roux according to any one of claims 1 to 7 , wherein the trans fatty acid content is 2% or less. A solid roux comprising the oil or fat composition according to any one of claims 1 to 8 .