JP5823684B2 - Cooking oils and fats - Google Patents
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Description
本発明は、良好な風味・コク味を有する植物油脂ベースの加熱調理用油脂に関する。 The present invention relates to a vegetable oil-based oil for cooking that has good flavor and richness.
豚脂・牛脂に代表される動物油脂は、独特のコク味を有する油脂であり、惣菜類や即席麺等のフライ油として頻繁に使用されていた時期もあったが、動物油脂に含まれるコレステロールに対する健康への懸念が広まるに従って、植物油脂へと切り替えが進んでいった。現在では、フライ油として使用されることは少なく、炒め油や調味油として風味付けのために少量使用される場合が多い。 Animal fats and oils represented by pork fat and beef fats are oils and fats with a unique rich taste, and there were times when they were frequently used as frying oil for prepared foods and instant noodles, but cholesterol contained in animal fats and oils As concerns about health have spread, the switch to vegetable oils has progressed. At present, it is rarely used as frying oil, and is often used in small amounts as a stir-fried oil or seasoning oil for flavoring.
動物油脂から切り替えられた植物油脂としてその主役となったのはパーム油である。パーム油は、その脂肪酸組成から酸化安定性が良く、惣菜類や即席麺等のフライ油として、現在では欠かせない油脂となっている。しかしながら、パーム油は、植物油脂の中でも非常に風味が淡白で癖の少ない油脂であり、油脂の風味・コク味が必要とされる加熱調理食品においては、ややもすると物足りないものであった。 Palm oil has played a major role as a vegetable oil that has been switched from animal fats. Palm oil has good oxidative stability due to its fatty acid composition, and has become an essential oil and fat for frying oil such as sugar beet and instant noodles. However, palm oil is an oil and fat that has a very light flavor and a little wrinkle among vegetable oils and fats, and is somewhat unsatisfactory in cooked foods that require the flavor and richness of fats and oils.
植物油脂の風味・コク味を補うために、動物油脂を少量ブレンドしたり、また、ブレンド後エステル交換することにより風味と物性を改質（例えば、特許文献１）したりすることはあるが、すでに定着した動物油脂＝コレステロールというイメージが払拭できないので、汎用品として使用されることは少ない。また、ゴマ油等の香味を有する植物油脂のブレンドも行われるが、てんぷら調理には適するものの、コロッケやドーナツ等の洋風調理には、必ずしも適したものではなかった。 In order to supplement the flavor and richness of vegetable oils and fats, animal oils and fats may be blended in a small amount, or the flavor and physical properties may be modified by transesterification after blending (for example, Patent Document 1). Since the image of already established animal fat / cholesterol cannot be wiped out, it is rarely used as a general-purpose product. In addition, although blending of vegetable oils and fats having a flavor such as sesame oil is performed, it is suitable for tempura cooking, but not necessarily suitable for Western-style cooking such as croquettes and donuts.
上記以外にも、植物油脂の風味・コク味を補うために、バニリンを含有する油脂（例えば、特許文献２）やｎ−６系の長鎖不飽和脂肪酸及び／又はそのエステル体から成るコク味向上剤の添加（例えば、特許文献３）が提案されているが、風味・コク味に深みがないものであった。 In addition to the above, in order to supplement the flavor and richness of vegetable oils and fats, the fats and oils containing vanillin (for example, Patent Document 2), n-6 long-chain unsaturated fatty acids and / or their ester bodies are used. Addition of an improver (for example, Patent Document 3) has been proposed, but the flavor and richness are not deep.
解決しようとする課題は、コレステロール摂取の懸念がない植物油脂を主原料油脂としながら、良好な風味・コク味を有する加熱調理用油脂を開発することである。 The problem to be solved is to develop cooking oils and fats having a good flavor and richness, while using vegetable oils and fats that are free from cholesterol intake as the main raw material oils and fats.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、焙煎されたカカオ豆より得られるカカオ脂を加熱調理用油脂に特定量含有させることによって、加熱調理用油脂及び該加熱調理用油脂を使用して加熱調理した食品に、良好な風味とコク味を付与できることを見出し、本発明を完成するに至った。
すなわち本発明第１の発明は、焙煎されたカカオ豆より得られるカカオ脂を０．０１〜２０質量％含有する、揚げ物、炒め物及びコーティングに使用する、加熱調理用油脂である。本発明第２の発明は、本発明第１の発明のカカオ豆の焙煎温度が１００〜１５０℃である加熱調理用油脂である。本発明第３の発明は、本発明第１〜第２の発明のカカオ豆の焙煎がニブ焙煎である加熱調理用油脂である。本発明第４の発明は、本発明第１〜第３の発明の加熱調理用油脂が、炭素数が１６以上の飽和脂肪酸からなる３飽和トリグリセリドを４〜１４質量％含有する加熱調理用油脂である。本発明第５の発明は、本発明第１〜第４の発明の加熱調理用油脂が、パーム系油脂を５０質量％以上含有する加熱調理用油脂である。本発明第６の発明は、本発明第１〜第５の発明の加熱調理用油脂が、全構成脂肪酸中にトランス脂肪酸を０．５質量％以上１０質量％未満含有する加熱調理用油脂である。本発明第７の発明は、本発明第１〜第６の発明の加熱調理用油脂を使用して加熱調理する、加熱調理食品の製造方法である。本発明第８の発明は、カカオ豆を１００〜１５０℃で焙煎後圧搾することにより得られるカカオ脂と食用油脂とを混合し、該カカオ脂の含量を０．０１〜２０質量％に調製する、揚げ物、炒め物及びコーティングに使用する、加熱調理用油脂の製造方法である。
As a result of intensive investigations to solve the above problems, the present inventors have added a specific amount of cocoa butter obtained from roasted cocoa beans to the cooking oil and fat. The present inventors have found that a good flavor and richness can be imparted to food cooked by using cooking oils and fats, and the present invention has been completed.
That is, 1st invention of this invention is fats and oils for heat cooking used for a fried food , a fried food , and a coating containing 0.01-20 mass% of cocoa butter obtained from roasted cocoa beans. 2nd invention of this invention is fats and oils for cooking by which the roasting temperature of the cocoa bean of this invention 1st invention is 100-150 degreeC. The third invention of the present invention is a cooking oil or fat in which roasting of cocoa beans of the first and second inventions of the present invention is nib roasting. The fourth aspect of the present invention is a cooking oil / fat in which the cooking oil / fat of the first to third inventions contains 4 to 14% by mass of 3 saturated triglyceride composed of a saturated fatty acid having 16 or more carbon atoms. is there. 5th invention of this invention is fats and oils for cooking by which the fats and oils for heating cooking of this invention 1st-4th invention contain palm-type fats and oils 50 mass% or more. 6th invention of this invention is fats and oils for cooking by which the fats and oils for cooking of 1st-5th invention of this invention contain trans fatty acid in 0.5 to 10 mass% in all the constituent fatty acids. . 7th invention of this invention is a manufacturing method of heat cooking food which heat-cooks using the fats and oils for heat cooking of this invention 1st-6th invention. 8th invention of this invention mixes cocoa butter and edible fats and oils which are obtained by roasting and squeezing cacao beans at 100-150 degreeC, and adjusts the content of this cocoa butter to 0.01-20 mass%. to, fried foods, for use in fried and coated, a method of manufacturing a cooking fats.
本発明の加熱調理用油脂は、コレステロール摂取の懸念がない植物油脂ベースであるにも係らず、良好な風味・コク味を有するので、これを用いて加熱調理することにより良好な風味・コク味の付与された嗜好性の高い食品を提供できる。 The cooking oil / fat of the present invention is a vegetable oil / fat base that has no concern about cholesterol intake, but has a good flavor / kokumi. A food with high palatability can be provided.
以下、本発明について詳細に説明する。
本発明の加熱調理用油脂は、焙煎されたカカオ豆より得られたカカオ脂を０．０１〜２０質量％含有することを特徴とする。カカオ豆の焙煎条件は、焙煎温度は１００〜１５０℃が好ましく、１１０〜１４０℃であることがより好ましく、１２０〜１４０℃であることが最も好ましい。焙煎時間は５〜４０分間が好ましく、１０〜３０分間がより好ましい。前記焙煎条件で焙煎すると、加熱調理用油脂に使用した場合、良好な風味とコク味が発現し易いので好ましい。
また、焙煎方式に特に限定はないが、カカオ豆をスチーム処理した後、皮を分離した実（カカオニブ）の状態で焙煎するニブ焙煎や、カカオ豆を皮付きのまま焙煎するビーンズ焙煎が挙げられる。ニブ焙煎の場合は、皮を分離したカカオニブを、滅菌、乾燥した後、焙煎、磨潰して得られたカカオマスを圧搾することによりカカオ脂が得られる。ビーンズ焙煎の場合は、カカオ豆を皮付きのまま殺菌、焙煎した後、皮を分離し、磨潰して得られたカカオマスを圧搾することによりカカオ脂が得られる。また、カカオ脂はカカオマスを圧搾することにより得られるが、圧搾前にカカオマスをアルカリ処理しても良い。焙煎は、加熱調理用油脂に使用した場合、良好な風味とコク味が発現し易いので、カカオ豆の実部を直接加熱するニブ焙煎であることが好ましい。
Hereinafter, the present invention will be described in detail.
The oil and fat for cooking according to the present invention contains 0.01 to 20% by mass of cacao butter obtained from roasted cacao beans. As for roasting conditions for cocoa beans, the roasting temperature is preferably 100 to 150 ° C, more preferably 110 to 140 ° C, and most preferably 120 to 140 ° C. The roasting time is preferably 5 to 40 minutes, and more preferably 10 to 30 minutes. Roasting under the roasting conditions is preferable because when used for cooking oils and fats, good flavor and richness are easily expressed.
There are no particular restrictions on the roasting method, but the cocoa beans are steamed and then roasted in the state of the peeled cocoa (cocoa nibs), or the cocoa beans are roasted with their skins. Roasting. In the case of roasting nibs, cocoa butter is obtained by squeezing cacao mass obtained by sterilizing and drying cacao nibs from which the skin has been separated, followed by roasting and grinding. In the case of bean roasting, cocoa beans are sterilized and roasted with the skin peeled, and then the skin is separated and cocoa mass obtained by crushing is squeezed to obtain cocoa butter. Moreover, although cacao fat is obtained by pressing cacao mass, you may alkali-treat cacao mass before pressing. Roasting is preferably nib roasting that directly heats the real part of cocoa beans, because when used for cooking oils and fats, good flavor and richness are easily expressed.
本発明においては、カカオマスを圧搾して得られたカカオ脂は、未精製油あるいは軽度精製油であることが好ましい。精製とは、食用油脂を得るために通常行われる脱酸、脱色、脱臭等の精製工程の一部または全部を経ることであり、未精製油とは圧搾されたままの前記精製工程を経ない油脂である。軽度精製油とは、前記精製工程の脱臭のみの工程を経たものであるが、脱臭温度が９０〜２１０℃、脱臭時間１０〜１２０分の軽度脱臭を経たものである。カカオ脂が未精製油または軽度精製油であると、加熱調理用油脂に使用した場合、良好な風味とコク味が発現し易いので好ましい。 In the present invention, cocoa butter obtained by squeezing cacao mass is preferably unrefined oil or lightly refined oil. Refinement means passing through some or all of the purification steps such as deoxidation, decolorization, and deodorization that are usually performed to obtain edible oils and fats, and unrefined oil does not go through the purification step as it is compressed. It is a fat. The lightly refined oil is one that has undergone only the deodorization process of the above purification process, but has undergone a mild deodorization at a deodorization temperature of 90 to 210 ° C. and a deodorization time of 10 to 120 minutes. When the cocoa butter is an unrefined oil or a lightly refined oil, it is preferable when used as a cooking oil or fat because good flavor and richness are easily expressed.
本発明の加熱調理用油脂は、炭素数が１６以上の飽和脂肪酸からなる３飽和トリグリセリド（トリアシルグリセロールを構成する３つの脂肪酸が全て炭素数１６以上の飽和脂肪酸であることを意味する）を４〜１４質量％含有することが好ましい。炭素数が１６以上の飽和脂肪酸は、具体的には、パルミチン酸、ステアリン酸及びベヘン酸であることが好ましい。カカオ脂には３飽和トリグリセリドは殆んど含まれないので、３飽和トリグリセリドは、後で説明するカカオ脂以外の油脂を適宜選択し、その含量を調整することが好ましい。特に、パーム油やパーム油の分別ステアリン部（固体脂部）、炭素数１６以上の脂肪酸が８０質量％以上である油脂の極度硬化油やそれらを原料の一部または全部としたエステル交換油等を、適宜配合することにより調整するのことが好ましい。
本発明の加熱調理用油脂は、炭素数が１６以上の飽和脂肪酸からなる３飽和トリグリセリドを５〜１３質量％含有することがより好ましく、６〜１２質量％含有することがさらに好ましい。加熱調理用油脂中の１６以上の飽和脂肪酸からなる３飽和トリグリセリドが上記含量である場合、良好な風味とコク味がより強く発現し易くなるので好ましい。
なお、油脂中の炭素数が１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量は、ＪＡＯＣＳ，ｖｏｌ７０，１１，１１１１−１１１４（１９９３）の方法に準じてガスクロマトグラフィー法で測定することができる。
The cooking oil / fat of the present invention is composed of 3 saturated triglycerides composed of saturated fatty acids having 16 or more carbon atoms (meaning that all three fatty acids constituting triacylglycerol are saturated fatty acids having 16 or more carbon atoms). It is preferable to contain -14 mass%. Specifically, the saturated fatty acid having 16 or more carbon atoms is preferably palmitic acid, stearic acid, and behenic acid. Since the cocoa butter contains almost no trisaturated triglyceride, it is preferable to appropriately select the fat and oil other than the cocoa butter described later and adjust the content of the trisaturated triglyceride. Particularly, palm oil and fractionated stearin part (solid fat part) of palm oil, extremely hardened oils and fats of which fatty acids having 16 or more carbon atoms are 80% by mass or more, and transesterified oils using them as a part or all of the raw materials, etc. Is preferably adjusted by appropriately blending.
The oil for cooking according to the present invention preferably contains 5 to 13% by mass, more preferably 6 to 12% by mass of 3 saturated triglycerides composed of saturated fatty acids having 16 or more carbon atoms. When the content of trisaturated triglyceride composed of 16 or more saturated fatty acids in the cooking oil / fat is the above-mentioned content, it is preferable because good flavor and richness are more easily expressed.
In addition, the trisaturated triglyceride content which consists of a saturated fatty acid with 16 or more carbon atoms in fats and oils can be measured by a gas chromatography method according to the method of JAOCS, vol 70, 11, 1111-1114 (1993).
本発明の加熱調理用油脂に使用されるカカオ脂以外の油脂は、植物油脂であることが好ましい。植物油脂としては、従来食用に供される大豆油、菜種油、綿実油、ヒマワリ種子油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、ゴマ油、イリッペ脂、サル脂、シア脂、パーム油、パーム核油、ヤシ油等、並びに、これらに、硬化、分別、エステル交換（油脂と脂肪酸または脂肪酸エステルとのエステル交換も含む）等の加工を加えた加工油脂の中から１種あるいは２種以上を選択して使用できる。中でも、パーム系油脂（パーム油、パーム分別油、並びに、それらを５０質量％以上、好ましくは７０質量％以上原料油として含むエステル交換油、硬化油等）を、好ましくは５０質量％以上、より好ましくは７０質量％以上含有することで、良好な風味とコク味が発現し易いので好ましい。パーム系油脂含量の上限は特に規定されないが、加熱調理用油脂全体の１００質量％よりカカオ脂含量を引いた残りが上限となる。パーム系油脂は、パーム中融点部（ＰＭＦ）がパーム系油脂中の５０〜１００質量％含まれることが、より強く良好な風味とコク味が発現し易いので好ましい。
本発明の加熱調理用油脂は、コレステロールを排除する意味において植物油脂のみを原料油脂とすることが好ましいが、植物油脂以外の油脂としては、必要に応じて食用に供される牛脂、豚脂、乳脂、並びに、これらに加工を加えた加工油脂を０．１〜１０質量％、より好ましくは０．１〜５質量％、さらに好ましくは０．１〜３質量％含有させても良い。
It is preferable that fats and oils other than cocoa butter used for the cooking oil and fat of the present invention are vegetable fats and oils. As vegetable oils and fats, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, iripe fat, monkey fat, shea fat, palm oil, which are conventionally used for food , Palm kernel oil, coconut oil, etc., as well as one or two types of processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) The above can be selected and used. Among them, palm-based fats and oils (palm oil, palm fractionated oil, and transesterified oils and hardened oils containing them as raw material oils in an amount of 50% by mass or more, preferably 70% by mass or more), preferably 50% by mass or more, more Preferably, it is preferable to contain 70% by mass or more because good flavor and richness are easily expressed. The upper limit of the palm oil content is not particularly defined, but the upper limit is the remainder obtained by subtracting the cocoa butter content from 100% by mass of the entire cooking oil and fat. It is preferable that the palm oil / fat is contained in the palm-based oil / fat in an amount of 50 to 100% by mass in the palm oil / fat since a stronger and better flavor and a rich taste are easily expressed.
In the sense of eliminating cholesterol, the cooking oil and fat of the present invention preferably uses only vegetable fats and oils as raw material fats and oils other than vegetable fats and oils, if necessary, beef fat, pork fat, You may make it contain 0.1 to 10 mass%, more preferably 0.1 to 5 mass%, and still more preferably 0.1 to 3 mass% of milk fat and processed oil and fat obtained by processing these.
本発明の加熱調理用油脂は、カカオ脂を０．０５〜１０質量％含有することが好ましい。より好ましくは、０．０５〜５．５質量％であり、さらに好ましくは、０．１〜５．５質量％であり、最も好ましくは０．３〜３質量％である。カカオ脂を前記含量含有させることにより、ほど良い風味とコク味が得られるので好ましい。 The cooking oil / fat of the present invention preferably contains 0.05 to 10% by mass of cacao butter. More preferably, it is 0.05-5.5 mass%, More preferably, it is 0.1-5.5 mass%, Most preferably, it is 0.3-3 mass%. It is preferable to contain the cocoa butter in the above-mentioned amount since a moderate flavor and richness can be obtained.
本発明の加熱調理用油脂は、その全構成脂肪酸中にトランス脂肪酸を０．５質量％以上１０質量％未満含有してもよい。トランス脂肪酸を適量含有することにより、カカオ脂の含量が少量（３質量％以下）であっても、風味・コク味に深みを増すことができるので好ましい。トランス脂肪酸の多量摂取はコレステロールと同様に健康への影響が指摘されているので、トランス脂肪酸含量は０．５質量％以上５質量％未満であることがより好ましく、０．５質量％以上３質量％未満であることがさらに好ましい。
なお、トランス脂肪酸含量は、ＡＯＣＳ法（Ｃｅｌｆ−９６）に準じてガスクロマトグラフィー法にて測定することができる。
The fats and oils for cooking according to the present invention may contain 0.5% by mass or more and less than 10% by mass of trans fatty acids in all the constituent fatty acids. By containing an appropriate amount of trans fatty acid, even if the content of cocoa butter is small (3% by mass or less), the depth can be increased in flavor and richness, which is preferable. Since the intake of a large amount of trans fatty acid has been pointed out to affect health as well as cholesterol, the trans fatty acid content is more preferably 0.5% by mass or more and less than 5% by mass, more preferably 0.5% by mass or more and 3% by mass. More preferably, it is less than%.
The trans fatty acid content can be measured by gas chromatography according to the AOCS method (Celf-96).
本発明の加熱調理用油脂は、本発明の機能発現に妨げがない限り、必要に応じて通常の加熱調理用の油脂に用いられる添加剤を適宜添加することができる。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、低温化での結晶抑制等を目的とした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、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール、レシチン、着色料、香料等が挙げられる。添加剤の添加量は加熱調理用油脂１００質量％に対して、０．０００１〜５質量％であることが好ましく、０．０００１〜１質量％であることがより好ましい。 As long as there is no hindrance to the function expression of the present invention, additives used for normal cooking oils and fats can be appropriately added to the oil for cooking according to the present invention. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, and suppressing crystallization at low temperatures. Examples include fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances. The addition amount of the additive is preferably 0.0001 to 5% by mass, and more preferably 0.0001 to 1% by mass with respect to 100% by mass of the cooking oil / fat.
本発明の加熱調理用油脂は、焙煎されたカカオ豆より得られたカカオ脂の含量が０．０１〜２０質量％の範囲となれば、特に制限なく製造することができるが、具体的には、焙煎されたカカオ豆より得られたカカオ脂０．０１〜２０質量％に対して、前記の食用油脂（好ましくは植物油脂、より好ましくはパーム系油脂、必要に応じて極度硬化油及び／又はトランス脂肪酸を含有した硬化油）を全体が１００質量％となるように混合し、必要に応じて加熱攪拌して全体を均一にすれば良い。 The cooking oil / fat of the present invention can be produced without particular limitation as long as the content of cacao butter obtained from roasted cacao beans is in the range of 0.01 to 20% by mass. Is 0.01 to 20% by mass of cocoa butter obtained from roasted cocoa beans, and the above edible fats and oils (preferably vegetable fats and oils, more preferably palm fats and oils, and if necessary, extremely hardened oils and (Or hydrogenated oil containing trans fatty acid) may be mixed so that the whole becomes 100% by mass, and heated and stirred as necessary to make the whole uniform.
本発明の加熱調理用油脂の好ましい態様としては、例えば、焙煎されたカカオ豆より得られたカカオ脂の含量が０．０１〜２０質量％、パーム系油脂８０〜９９．９９質量％、の配合油が挙げられる。また別の好ましい態様としては、焙煎されたカカオ豆より得られたカカオ脂の含量が０．０１〜２０質量％、パーム系油脂７０〜９９．４９質量％、植物油脂の部分水素添加油０．５〜２０質量％の配合油が挙げられる。 As a preferable aspect of the cooking oil and fat of the present invention, for example, the content of cocoa butter obtained from roasted cocoa beans is 0.01 to 20% by mass, and the palm oil and fat is 80 to 99.99% by mass. A blended oil is mentioned. In another preferred embodiment, the content of cocoa butter obtained from roasted cocoa beans is 0.01 to 20% by mass, palm oil and fat 70 to 99.49% by mass, partially hydrogenated oil of vegetable oil and fat 0 5 to 20% by mass of the blended oil may be mentioned.
本発明の加熱調理用油脂は、素揚げ、から揚げ、フライ、フリッター、天ぷら等の揚げ物や炒め物等の加熱調理、もしくは、食材の表面にコーティングしてオーブン等で輻射乃至対流加熱する加熱調理に好適に用いることができる。
また、本発明の加熱調理用油脂は、可塑性、乳化性等の加工性を付与することでフライ用ショートニングとして用いることができる。フライ用ショートニングは、常法により製造することができる。
The cooking oils and fats of the present invention can be cooked, fried, fried, frittered, fried, such as tempura, and fried foods, or cooked by coating the surface of ingredients and radiating or convection heating in an oven or the like. Can be suitably used.
Moreover, the cooking oil and fat of the present invention can be used as a frying shortening by imparting processability such as plasticity and emulsification. The shortening for frying can be manufactured by a conventional method.
次に、本発明の加熱調理食品について説明する。
本発明の加熱調理食品は、本発明の加熱調理用油脂を用いて加熱調理された食品であることを特徴とする。本発明の加熱調理食品は、本発明の加熱調理用油脂を用いて加熱調理されることにより、良好な風味とコク味を有するものである。
Next, the cooked food of the present invention will be described.
The cooked food of the present invention is a food cooked by using the cooking oil according to the present invention. The cooked food of the present invention has a good flavor and richness by being cooked by using the cooking oil and fat of the present invention.
本発明の加熱調理食品の具体例としては、例えば、素揚げ、から揚げ、竜田揚げ、カツ、コロッケ、フライ、ナゲット、フリッター、天ぷら、ドーナツ、せんべい、あられ、パン、ビスケット、クラッカー、クッキー、プレッツェル、コーンチップス、コーンパフ、コーンフレークス、ポップコーン、ポテトチップス、ナッツ、バターピーナツ、スナック菓子等が挙げられる。特にコロッケ、ナゲット等の洋風揚げ物及びドーナツ、スナック菓子等の製菓製パン用途における使用が風味的に合うので好ましい。
本発明の加熱調理食品は、本発明による加熱調理用油脂を用いること以外は、使用する素材や特別な条件を必要とせず、常法により製造することができる。
Specific examples of the cooked food of the present invention include, for example, deep-fried, fried, tatsuta fried, cutlet, croquette, fried, nugget, fritter, tempura, donut, rice cracker, hail, bread, biscuits, crackers, cookies, pretzel Corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, snacks and the like. In particular, the use in bakery applications such as croquettes, nuggets and other Western-style fried foods and donuts, snacks and the like is preferred because of the flavor.
The cooked food of the present invention does not require the materials to be used or special conditions except that the cooking oil according to the present invention is used, and can be produced by a conventional method.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
カカオ脂１〜３及び植物油脂１〜７の調製を以下のように行い、表１〜２に示した配合で混合し、実施例１〜８の油脂及び比較例１〜４の油脂を得た。
（カカオ脂の調製）
〔カカオ脂１〕
カカオ豆をスチーム処理して皮を分離したカカオニブを乾燥した後、焙煎器により１２５℃で２０分間焙煎した。焙煎したカカオニブをコーヒーミルで粉砕し、卓上圧搾器で圧搾して、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量１．４質量％、トランス脂肪酸含量０．０質量％であるニブ焙煎カカオ豆からのカカオ脂１を得た。
〔カカオ脂２〕
カカオ豆を焙煎器により１２５℃で２０分間焙煎した後、皮を分離して得たカカオニブをコーヒーミルで粉砕し、卓上圧搾器で圧搾して、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量１．４質量％、トランス脂肪酸含量０．０質量％であるビーンズ焙煎カカオ豆からのカカオ脂２を得た。
〔カカオ脂３〕
カカオ豆をスチーム処理して皮を分離したカカオニブを乾燥した後、コーヒーミルで粉砕し、卓上圧搾器で圧搾して、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量１．４質量％、トランス脂肪酸含量０．０質量％である未焙煎カカオ豆からのカカオ脂３を得た。
（植物油脂の調製）
〔植物油脂１〕
ＲＢＤパームオレイン（マレーシアＩＳＦ社製、ヨウ素価５６）を常法に従って、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量１．４質量％、トランス脂肪酸含量０．３質量％である植物油脂１を得た。
〔植物油脂２〕
ＲＢＤパームオレイン（マレーシアＩＳＦ社製、ヨウ素価５６）を常法に従って、ナトリウムメチラートを触媒としてエステル交換した後、中和、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量１０．７質量％、トランス脂肪酸含量が０．３質量％である植物油脂２を得た。
〔植物油脂３〕
ＲＢＤパーム油（マレーシアＩＳＦ社製、ヨウ素価５３）を常法に従って、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量８．１質量％、トランス脂肪酸含量０．３質量％である植物油脂３を得た。
〔植物油脂４〕
ＲＢＤＰＭＦ（マレーシアＩＳＦ社製、ヨウ素価４５）を常法に従って、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量２．２質量％、トランス脂肪酸含量０．１質量％である植物油脂４を得た。
〔植物油脂５〕
ＲＢＤパーム油（マレーシアＩＳＦ社製、ヨウ素価５３）を常法に従って、ニッケル触媒を用いて完全水素添加（極度硬化）した後、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量９５．５質量％、トランス脂肪酸含量が０．０質量％である植物油脂５を得た。
〔植物油脂６〕
脱色菜種油（日清オイリオグループ株式会社工程品、ヨウ素価１１４）を常法に従って、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量０．０質量％、トランス脂肪酸含量１．４質量％である植物油脂６を得た。
植物油脂６を得た。
〔植物油脂７〕
脱色菜種油（日清オイリオグループ株式会社工程品、ヨウ素価１１４）を常法に従って、ニッケル触媒を用いて部分水素添加した後、脱色、脱臭の精製処理を行い、炭素数１６以上の飽和脂肪酸からなる３飽和トリグリセリド含量０．５質量％、トランス脂肪酸含量が５２．０質量％である植物油脂７を得た。
Preparation of cacao fats 1 to 3 and vegetable fats and oils 1 to 7 was carried out as follows, and mixing was performed according to the formulation shown in Tables 1 and 2 to obtain the fats and oils of Examples 1 to 8 and Comparative Examples 1 to 4. .
(Preparation of cocoa butter)
[Cocoa butter 1]
After the cocoa beans were steamed and the peeled cocoa nibs were dried, they were roasted at 125 ° C. for 20 minutes using a roaster. The roasted cacao nibs are pulverized with a coffee mill and pressed with a tabletop press, and the nib roasted with a saturated triglyceride content of 1.4% by mass and a trans fatty acid content of 0.0% by mass consisting of saturated fatty acids having 16 or more carbon atoms. Cocoa butter 1 was obtained from roasted cocoa beans.
[Cocoa butter 2]
After cacao beans are roasted at 125 ° C. for 20 minutes with a roaster, the cacao nibs obtained by separating the skin are pulverized with a coffee mill and compressed with a tabletop press. Cocoa butter 2 was obtained from roasted beans cocoa beans having a saturated triglyceride content of 1.4% by mass and a trans fatty acid content of 0.0% by mass.
[Cocoa butter 3]
After drying cacao nibs from which cocoa beans were steamed and separated from the skin, they were pulverized with a coffee mill and squeezed with a table press to obtain a trisaturated triglyceride content of 1.4% by mass consisting of saturated fatty acids having 16 or more carbon atoms, Cocoa butter 3 was obtained from unroasted cocoa beans having a trans fatty acid content of 0.0 mass%.
(Preparation of vegetable oil)
[Vegetable oil 1]
RBD palm olein (manufactured by ISF Malaysia, iodine value 56) is subjected to purification treatment of decolorization and deodorization according to a conventional method, the content of trisaturated triglyceride composed of saturated fatty acid having 16 or more carbon atoms is 1.4% by mass, the content of trans fatty acid is 0 The vegetable oil 1 which is 3 mass% was obtained.
[Vegetable oil 2]
RBD palm olein (manufactured by ISF Malaysia, iodine value 56) is transesterified using sodium methylate as a catalyst according to a conventional method, followed by neutralization, decolorization, and deodorization purification treatment, and comprising a saturated fatty acid having 16 or more carbon atoms A vegetable oil 2 having a saturated triglyceride content of 10.7% by mass and a trans fatty acid content of 0.3% by mass was obtained.
[Vegetable oil 3]
RBD palm oil (manufactured by Malaysia ISF Co., Ltd., iodine value 53) is subjected to purification treatment of decolorization and deodorization according to a conventional method, the content of trisaturated triglyceride composed of saturated fatty acid having 16 or more carbon atoms is 8.1% by mass, the content of trans fatty acid is 0 The vegetable oil and fat 3 which was 3 mass% was obtained.
[Vegetable oil 4]
RBDPMF (manufactured by Malaysia ISF Co., Ltd., iodine value 45) is subjected to purification treatment of decolorization and deodorization in accordance with a conventional method, a trisaturated triglyceride content of 2.2% by mass consisting of saturated fatty acids having 16 or more carbon atoms, a trans fatty acid content of 0.1 The vegetable oil and fat 4 which is the mass% was obtained.
[Vegetable fats and oils 5]
RBD palm oil (manufactured by ISF, Malaysia, iodine value 53) is completely hydrogenated (extremely cured) using a nickel catalyst in accordance with a conventional method, followed by purification treatment for decolorization and deodorization, and from saturated fatty acids having 16 or more carbon atoms. Thus, a vegetable oil 5 having a trisaturated triglyceride content of 95.5% by mass and a trans fatty acid content of 0.0% by mass was obtained.
[Vegetable oil 6]
Decolorized rapeseed oil (Nisshin Oilio Group Co., Ltd., processed product, iodine value 114) is subjected to decolorization and deodorizing purification treatment according to a conventional method, and a trisaturated triglyceride content of 0.06% by mass consisting of saturated fatty acids having 16 or more carbon atoms, trans A vegetable oil 6 having a fatty acid content of 1.4% by mass was obtained.
Vegetable oil 6 was obtained.
[Vegetable fats and oils 7]
Decolorized rapeseed oil (Nisshin Oillio Group, Inc., iodine value 114) is partially hydrogenated using a nickel catalyst according to a conventional method, followed by purification treatment for decolorization and deodorization, and consisting of saturated fatty acids having 16 or more carbon atoms A vegetable oil 7 having a trisaturated triglyceride content of 0.5% by mass and a trans fatty acid content of 52.0% by mass was obtained.
（ケーキドーナツの作製及び評価）
無塩バター１００質量部、上白糖３７０質量部、脱脂粉乳５０質量部、食塩５質量部及び液糖３０質量部をミキサーで混合し、そこへ全卵３５０質量部を少しずつ加え十分に混合し、さらに水５０質量部を加え混合した後、薄力粉１０００質量部、ベーキングパウダー３０質量部を加えて混合し、生地を調製した。冷蔵庫で１時間生地を寝かした後、１ｃｍ厚にのし、１個５０ｇとなるように型抜きをした。型抜きした生地を１７５℃で４．５分フライした。実施例１〜８の油脂及び比較例１〜４の油脂をそれぞれ使用してケーキドーナツを得た。
(Production and evaluation of cake donuts)
Mix 100 parts by weight of unsalted butter, 370 parts by weight of super white sugar, 50 parts by weight of skim milk powder, 5 parts by weight of salt and 30 parts by weight of liquid sugar, add 350 parts by weight of whole egg little by little, and mix well. Further, 50 parts by mass of water was added and mixed, and then 1000 parts by mass of flour and 30 parts by mass of baking powder were added and mixed to prepare a dough. After sleeping the dough in the refrigerator for 1 hour, it was placed in a thickness of 1 cm and cut out to make 50 g each. The die cut dough was fried at 175 ° C. for 4.5 minutes. The cake donut was obtained using the fats and oils of Examples 1-8 and the fats and oils of Comparative Examples 1-4, respectively.
上記の実施例１〜８の油脂及び比較例１〜４の油脂をそれぞれ使用して得られたケーキドーナツについて、比較例１の油脂でフライしたケーキドーナツを対照として、以下の評価基準に従ってパネラー５名により風味評価を行った。
評価基準
対照と比較して非常においしい ４点
対照と比較しておいしい ３点
対照と比較してややおいしい ２点
対照と比較して差がない １点
対照と比較しておいしくない ０点
各パネラーの評点を合計して以下の基準により総合評価した。
１５点以上 ◎
１１点以上１５点未満 ○
８点以上１１点未満 △
５点以上 ８点未満 ▲
５点未満 ×
総合評価及びパネラーのコメントを表１〜２にまとめた。
About the cake donut obtained by using the fats and oils of Examples 1-8 and the fats and oils of Comparative Examples 1 to 4, respectively, using the cake donut fried with the fats and oils of Comparative Example 1 as a control, the panel 5 The flavor was evaluated by name.
Evaluation criteria Very delicious compared to the control 4 points Delicious compared to the control 3 points Slightly delicious compared to the control 2 points No difference compared to the control 1 point Not good compared to the control 0 points
The score of each panel was totaled and evaluated comprehensively according to the following criteria.
15 points or more ◎
11 points or more and less than 15 points ○
8 points or more and less than 11 points △
5 points or more and less than 8 points ▲
Less than 5 points ×
Tables 1 and 2 summarize the comprehensive evaluation and panelists' comments.
＊＊；トランス脂肪酸含量（質量％）
**: Trans fatty acid content (% by mass)
＊＊；トランス脂肪酸含量（質量％）
**: Trans fatty acid content (% by mass)
（バターピーナツの作製及び評価）
実施例７及び比較例１の加熱調理用油脂を用いて、予め湯せんして渋皮を剥き水切りしたピーナッツを、１８０℃で８分間フライ調理し、フライ後、塩とバターを絡めて、バターピーナッツを得た。
比較例１の加熱調理用油脂でフライしたバターピーナッツを対照とし、実施例７の加熱調理用油脂でフライしたバターピーナッツを５名のパネルで風味評価したところ、どのパネルも実施例７の加熱調理用油脂でフライしたバターピーナッツが風味豊かで美味しいと評価した。
(Production and evaluation of butter peanuts)
Using the oil for cooking of Example 7 and Comparative Example 1, peanuts that had been pre-boiled and peeled off with water and fried for 8 minutes at 180 ° C., fried, entangled with salt and butter, Obtained.
When the butter peanuts fried with the cooking oils and fats of Comparative Example 1 were used as controls, and the flavor evaluation of the butter peanuts fried with the cooking oils and fats of Example 7 was performed on five panels, all the panels were cooked according to Example 7. The butter peanuts fried in the oils and fats were evaluated as rich and delicious.
本発明により、コレステロール摂取の懸念がない植物油脂ベースであるにも係らず、良好な風味・コク味を有する加熱調理用油脂が得られるので、これを用いて加熱調理することにより良好な風味・コク味の付与された嗜好性の高い食品を提供できる。 According to the present invention, although it is a vegetable oil and fat base that is not concerned with cholesterol intake, a cooking oil and fat having a good flavor and richness can be obtained. A food with high palatability and rich taste can be provided.
Claims (8)
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|---|---|---|---|---|
| JPH05146251A (en) * | 1991-03-29 | 1993-06-15 | Fuji Oil Co Ltd | Flavor oil and production thereof |
| JP3226265B2 (en) * | 1997-12-15 | 2001-11-05 | 日清製油株式会社 | Oil for frying |
| JP4375922B2 (en) * | 2001-05-24 | 2009-12-02 | 株式会社Ａｄｅｋａ | Oil composition for roll-in and method for producing the same |
| FR2876249A1 (en) * | 2004-10-11 | 2006-04-14 | Barry Callebaut Ag | Use of a cocoa butter e.g. to replace the dairy butter and oils in culinary preparations |
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