JP6211809B2 - Hardened flavor oil - Google Patents
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本発明はトランス脂肪酸含量が低いにもかかわらず、部分水素添加油と同等の硬化風味を有する、硬化風味油脂に関する。 The present invention relates to a cured flavor oil and fat having a cured flavor equivalent to that of partially hydrogenated oil, despite having a low trans fatty acid content.
部分水素添加油は、天然の食用油脂を原料として、様々な融点や物性の油脂を得ることができることから、マーガリン・ショートニング等の可塑性油脂用油脂をはじめ、バタークリームやホイップクリーム等のクリーム類、ベーカリー食品などの様々な飲食品に広く使用されてきた。 Partially hydrogenated oils can be obtained from natural edible fats and oils with various melting points and physical properties such as fats and oils for plastic fats such as margarine and shortening, creams such as butter cream and whipped cream, It has been widely used for various foods and beverages such as bakery foods.
しかし近年、この部分水素添加油に含まれるトランス脂肪酸の健康影響が注目され、部分水素添加油を使用せずとも、従来と同様の物性の飲食品を得るための技術開発が盛んに行われている。 However, in recent years, the health effects of trans fatty acids contained in these partially hydrogenated oils have attracted attention, and technology development for obtaining food and drink with the same physical properties as before has been actively conducted without using partially hydrogenated oils. Yes.
しかし、部分水素添加油は硬化風味（水添臭あるいは硬化臭とも言われる）という独特の風味を有するため、部分水素添加油を使用しないで製造されたこれらの飲食品は、部分水素添加油を用いて製造された飲食品に比べてコクのない風味となってしまう問題があった。 However, since partially hydrogenated oil has a unique flavor of hardened flavor (also referred to as hydrogenated odor or hardened odor), these foods and beverages manufactured without using partially hydrogenated oil must have partially hydrogenated oil. There was a problem that it became a rich flavor compared to foods and drinks manufactured using it.
とくにこのコク味の喪失の問題は、油脂の含有量の高いマーガリン・ショートニング等の可塑性油脂、バタークリームやホイップクリーム等のクリーム類、パイ・デニッシュ・ケーキ・クッキー・フライ食品等のベーカリー食品で大きな問題となりつつあり、とくに高温での調理が行われるクッキーやフライ食品などでは、コク味が失われてあっさりした風味になってしまうだけではなく、部分水素添加油を使用した場合に得られた「硬化油風味」といわれる独特の風味がなくなり、さらには油脂の劣化に起因する油臭さを強く感じるようになってしまう。 In particular, the problem of loss of richness is significant in plastic oils and fats such as margarine and shortening with a high fat content, creams such as butter cream and whipped cream, and bakery foods such as pies, Danish, cakes, cookies, and fried foods. It is becoming a problem, especially for cookies and fried foods that are cooked at high temperatures, not only the rich taste is lost and it becomes a light flavor, but also obtained when using partially hydrogenated oil `` The unique flavor called “hardened oil flavor” is lost, and the oily odor due to the deterioration of fats and oils is strongly felt.
このような問題を解決するため、部分水素添加油を使用した場合に特有なコク味を飲食品に付与する目的で、比較的風味の強い油脂を飲食品製造用油脂の一部として利用する方法が検討され、高融点の部分水素添加油を使用する方法（たとえば特許文献１参照）、ラード及び／又は融点が２０〜４０℃の部分水素添加油を使用する方法（たとえば特許文献２参照）、脱臭条件を穏やかに設定した部分水素添加油を使用する方法（たとえば特許文献３参照）、バニリンを使用する方法（たとえば特許文献４参照）などが開示されている。しかし、これらの方法は、その風味が弱く風味質も異なるため効果が十分ではなく、そのため食用油脂への添加量も多くなってしまう問題や、油脂の風味質や物性に影響が出てしまうという問題があった。 In order to solve such problems, a method of using a relatively strong oil and fat as part of an oil and fat for producing food and drink for the purpose of imparting a special rich taste to the food and drink when using partially hydrogenated oil A method using a partially hydrogenated oil having a high melting point (for example, see Patent Document 1), a method using a lard and / or a partially hydrogenated oil having a melting point of 20 to 40 ° C. (for example, see Patent Document 2), A method using a partially hydrogenated oil in which deodorizing conditions are set gently (see, for example, Patent Document 3), a method using vanillin (see, for example, Patent Document 4), and the like are disclosed. However, these methods are not sufficiently effective because the flavor is weak and the flavor quality is different, so the problem is that the amount added to the edible oil and fat is increased, and the flavor and physical properties of the oil and fat are affected. There was a problem.
一方、酸化した油脂はアルデヒドに由来する強い刺激臭を有するため、バター香料としての使用が行われていた（例えば特許文献５参照）が、この酸化油脂について穏やかな条件で酸化処理した場合に、硬化風味付与剤として利用可能であることが見出され提案されている（たとえば特許文献６参照）。しかし、この方法でも、その風味が弱いため効果が十分ではなく、そのため食用油脂への添加量も多くなってしまう問題があった。 On the other hand, since oxidized fats and oils have a strong irritating odor derived from aldehydes, they were used as butter fragrances (see, for example, Patent Document 5), but when oxidized fats and oils were oxidized under mild conditions, It has been found and used as a cured flavor imparting agent (see, for example, Patent Document 6). However, even in this method, the effect is not sufficient because the flavor is weak, and therefore, there is a problem that the amount added to the edible fat increases.
そのため、少量添加で高い効果を得ることを目的として、酸化処理した油脂から低沸点部分を除去した高沸点部分を使用する方法（たとえば特許文献７参照）や、高リノレン酸の油脂の酸化処理物を使用する方法（たとえば特許文献８参照）が提案された。しかし特許文献７の方法は、蒸留により揮発性の高い不快な風味が除去されるという当然なことを示しただけの一般的なことがらであり、特許文献８の方法は、トランス型ジエンを１０％以上含有する特殊な原料油脂を使用する必要があり、一般的ではないという問題があった。 Therefore, for the purpose of obtaining a high effect by adding a small amount, a method using a high-boiling part obtained by removing a low-boiling part from an oxidized fat and oil (see, for example, Patent Document 7), or an oxidized product of a high-linolenic acid fat. There has been proposed a method of using (see, for example, Patent Document 8). However, the method of Patent Document 7 is a general matter that merely shows that the unpleasant flavor with high volatility is removed by distillation. It is necessary to use a special raw material fat containing not less than 5%, and there is a problem that it is not common.
よって、本発明の目的は、トランス脂肪酸含量が低いにもかかわらず、部分水素添加油と同等の硬化風味を有する硬化風味油脂を提供することにある。 Accordingly, an object of the present invention is to provide a cured flavor oil having a cured flavor equivalent to that of partially hydrogenated oil, despite the low trans fatty acid content.
本発明者等は、上記目的を達成すべく種々検討した結果、酸化処理する油脂として、トランス脂肪酸を減らす目的には反するものの、意外にも硬化油を使用することで上記問題を解決しうることを知見した。
本発明は、上記知見に基づいてなされたもので、部分水素添加油脂を加熱処理することにより得られた、トランス型ポリ不飽和脂肪酸（ポリ＝２以上）含量が１０％未満である酸化部分水素添加油脂を、食用油脂１００質量部に対し０．０２〜０．５質量部添加したことを特徴とする、硬化風味油脂を提供するものである。
As a result of various investigations to achieve the above object, the present inventors are able to solve the above problem by using a hardened oil unexpectedly, although it is contrary to the object of reducing trans fatty acid as the oil to be oxidized. I found out.
The present invention has been made based on the above knowledge, and is obtained by heat-treating partially hydrogenated fats and oils, and the content of trans-type polyunsaturated fatty acid (poly = 2 or more) is less than 10%. The present invention provides a cured flavored oil and fat characterized by adding 0.02 to 0.5 parts by mass of the added oil and fat to 100 parts by mass of edible oil and fat.
本発明の硬化風味油脂を使用すると、トランス脂肪酸含量が低いにもかかわらず、良好なコク味の飲食品が得られる。なかでも、高温での調理が行われるクッキーやフライ食品などでは、良好なコク味と硬化風味を有する飲食品を製造することができる。 When the cured flavored oil and fat of the present invention is used, a food and drink having a good body taste can be obtained although the trans fatty acid content is low. Especially, the food / beverage products which have favorable rich taste and hardening flavor can be manufactured in the cookie, fried food, etc. in which cooking is performed at high temperature.
上記酸化部分水素添加油脂を製造する際に使用する原料油脂としては、食用に用いることのできる油脂であれば特に限定されず、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを分別処理及び／またはエステル交換処理を施した加工油脂が挙げられる。本発明においては、これらの油脂を単独で用いることもでき、又は２種以上を組み合わせて用いることもできるが、本発明では、良好な硬化油風味が得られる点で、大豆油及び／またはキャノーラ油を使用することが好ましい。 The raw material fat used when producing the oxidized partially hydrogenated fat is not particularly limited as long as it can be used for food, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, Cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, pork fat, cocoa butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil, whale oil and other vegetable oils and animals Fats and oils and processed oils and fats obtained by subjecting them to fractionation and / or transesterification may be mentioned. In the present invention, these fats and oils can be used alone or in combination of two or more. In the present invention, soybean oil and / or canola can be obtained in that a good hardened oil flavor can be obtained. It is preferred to use oil.
上記酸化部分水素添加油脂における、トランス型ポリ不飽和脂肪酸の含量は１０質量％未満、好ましくは５質量％未満である。トランス型ポリ不飽和脂肪酸の含量が１０質量％以上であると、良好な硬化油風味が得られない。なお、トランス型ポリ不飽和脂肪酸含量の下限については０質量％である。なお、本発明においてトランス型ポリ不飽和脂肪酸とは、不飽和結合が２個以上含まれる不飽和脂肪酸であって、該不飽和結合のうちの少なくとも１個がトランス型結合である脂肪酸のことを指すものとする。 The content of the trans polyunsaturated fatty acid in the oxidized partially hydrogenated fat is less than 10% by mass, preferably less than 5% by mass. When the content of the trans-type polyunsaturated fatty acid is 10% by mass or more, a good hardened oil flavor cannot be obtained. The lower limit of the trans polyunsaturated fatty acid content is 0% by mass. In the present invention, the trans-type polyunsaturated fatty acid is an unsaturated fatty acid containing two or more unsaturated bonds, and at least one of the unsaturated bonds is a trans-type bond. Shall point to.
本発明で使用する酸化部分水素添加油脂の過酸化物価（ＰＯＶ）は、好ましくは０．１〜３０、より好ましくは０．１〜１５、更に好ましくは０．１〜１０である。過酸化物価が３０超であると、得られる硬化風味油脂や飲食品が刺激臭を有するものとなってしまうおそれがある。 The peroxide value (POV) of the oxidized partially hydrogenated oil used in the present invention is preferably 0.1 to 30, more preferably 0.1 to 15, and still more preferably 0.1 to 10. If the peroxide value is more than 30, the resulting cured flavored oil or fat or food or drink may have an irritating odor.
また、本発明で使用する酸化部分水素添加油脂のアニシジン価は、好ましくは２〜３０、より好ましくは２〜２０、更に好ましくは２〜１０である。アニシジン価が３０超であると、得られる硬化風味油脂や飲食品が異風味を有するものとなってしまうおそれがある。 In addition, the anisidine value of the oxidized partially hydrogenated oil used in the present invention is preferably 2 to 30, more preferably 2 to 20, and still more preferably 2 to 10. If the anisidine value is more than 30, the obtained cured flavor oil or food or beverage may have a different flavor.
本発明では水素添加の方法としては、特に限定されるものではなく、ニッケル触媒を用い１５０℃から２００℃で行う通常の水素添加方法（通常条件）でも良いし、トランス異性体の生成を抑制するため、ニッケル触媒やパラジウム触媒、プラチナ触媒を用いて１５０℃以下の低温で水素添加する方法（低温条件）でも良い。このような方法で得られる部分水素添加油脂のトランス脂肪酸含量は、通常条件であれば１０質量％から４０質量％、低温条件であれば２質量％から２０質量％の範囲になる。 In the present invention, the hydrogenation method is not particularly limited, and a normal hydrogenation method (normal conditions) performed at 150 ° C. to 200 ° C. using a nickel catalyst may be used, and the formation of a trans isomer is suppressed. Therefore, a method (low temperature condition) of hydrogenation at a low temperature of 150 ° C. or lower using a nickel catalyst, a palladium catalyst, or a platinum catalyst may be used. The trans fatty acid content of the partially hydrogenated oil obtained by such a method is in the range of 10% to 40% by mass under normal conditions and 2% to 20% by mass under low temperature conditions.
本発明では酸化処理の方法としては特に制限されないが、過酸化物価とアニシジン価の値を上記の範囲とすることが容易であることから、加熱処理によることが好ましい。その具体的な方法としては、例えば、酸素あるいは空気雰囲気下で油脂を加熱する方法、水や塩溶液を添加して、酸素存在下で加熱処理する方法などが挙げられる。また、酸化処理において抗酸化剤を添加しても構わない。
この場合の加熱条件としては、好ましくは８０〜１８０℃、より好ましくは８０〜１６０℃、さらに好ましく８０〜１４０℃であり、加熱時間は温度によって異なり適宜選択すれば良いが、例えば１８０℃では５分〜３０分、８０℃では６〜４８時間の範囲が望ましい。
そして、加熱終了時に、酸化部分水素添加油脂の過酸化物価が、好ましくは１〜１２０、より好ましくは５〜８０、更に好ましくは１０〜５０、及び酸化部分水素添加油脂のアニシジン価が好ましくは２〜６０、より好ましくは２〜４０、更に好ましくは２〜１０となっていることが好ましい。
In the present invention, the oxidation treatment method is not particularly limited. However, it is preferable to perform the heat treatment because the values of the peroxide value and the anisidine value can be easily set in the above ranges. Specific examples of the method include a method of heating fats and oils in an oxygen or air atmosphere, and a method of adding water or a salt solution and performing a heat treatment in the presence of oxygen. Further, an antioxidant may be added in the oxidation treatment.
The heating conditions in this case are preferably 80 to 180 ° C., more preferably 80 to 160 ° C., and still more preferably 80 to 140 ° C. The heating time varies depending on the temperature, and may be appropriately selected. The range of 6 minutes to 30 minutes at 80 ° C. is desirable.
At the end of heating, the peroxide value of the oxidized partially hydrogenated oil is preferably 1 to 120, more preferably 5 to 80, still more preferably 10 to 50, and the anisidine value of the oxidized partially hydrogenated oil is preferably 2. -60, more preferably 2-40, still more preferably 2-10.
なお、上記酸化部分水素添加油脂は酸化油脂に対し部分水素添加した油脂であっても、部分水素添加油脂に対し酸化処理した油脂であってもよいが、製造が容易であることから、部分水素添加油脂に対し酸化処理した油脂であることが好ましい。 The oxidized partially hydrogenated fat / oil may be an oil / fat that has been partially hydrogenated with respect to the oxidized fat / oil or may be an oil / fat that has been oxidized with respect to the partially hydrogenated fat / oil. It is preferable that it is the fats and oils which oxidized the added fats and oils.
このようにして得られた酸化部分水素添加油脂はそのまま用いることもできるが、ヘキサン、酢酸エチル等の溶媒に溶解して、シリカゲルや活性炭、ケイ酸マグネシウム等の吸着剤による精製処理をすることもできる。この精製処理の具体的な方法としては、吸着剤を添加、混合後、吸着剤を濾別する方法、吸着剤を充填したカラムに通液する方法等、通常知られている方法を用いることができる。
また、上記酸化部分水素添加油脂は、さらに減圧蒸留や減圧水蒸気蒸留で低沸点部分を除去することで、酸化によって生じた好ましくない風味を低減することができる。
Oxidized partially hydrogenated fats and oils thus obtained can be used as they are, but they can be dissolved in a solvent such as hexane or ethyl acetate and purified with an adsorbent such as silica gel, activated carbon or magnesium silicate. it can. As a specific method of this purification treatment, a generally known method such as a method of adding an adsorbent and mixing and then filtering the adsorbent, a method of passing through a column filled with the adsorbent, or the like may be used. it can.
Moreover, the said oxidation partial hydrogenation fats and oils can reduce the unfavorable flavor which arose by oxidation by further removing a low boiling-point part by vacuum distillation or vacuum steam distillation.
本発明の硬化風味油脂は、上記酸化部分水素添加油脂を、食用油脂１００質量部に対し０．０２〜５質量部、好ましくは０．０５〜０．５質量部、さらに好ましくは０．１〜０．５質量部添加することによって得られる。
ここで、上記酸化部分水素添加油脂の添加量が０．０２質量部未満であると本発明の効果が得られず、５質量部を超えると得られる飲食品に酸化劣化臭などの好ましくない風味が残存してしまう。
The cured flavored oil / fat of the present invention comprises 0.02 to 5 parts by mass, preferably 0.05 to 0.5 parts by mass, more preferably 0.1 to 100 parts by mass of edible oil / fat. It is obtained by adding 0.5 part by mass.
Here, the effect of this invention is not acquired as the addition amount of the said oxidation partial hydrogenation fats and oils is less than 0.02 mass part, and when it exceeds 5 mass parts, unpleasant flavors, such as an oxidative degradation odor, are obtained. Will remain.
なお、上記食用油脂としては特に制限されず、例えば、パーム油、パーム核油、ヤシ油、コーン油、オリーブ油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、シア脂、マンゴー核油、サル脂、イリッペ脂、魚油、鯨油等の各種植物油脂、動物油脂並びにこれらを水素添加、分別及びエステル交換から選択される一又は二以上の処理を施した加工油脂が挙げられる。本発明においては、これらの油脂を単独で用いることもでき、又は２種以上を組み合わせて用いることもできるが、本発明の主旨からして、部分水素添加油脂を含まないことが好ましい。また、良好な硬化風味が得られることに加え、飲食品に良好なコク味を付与することができること、及び、油くささが感じられにくい飲食品が得られる点で、上記食用油脂の一部又は全部にパーム系油脂を使用することが好ましい。 The edible oil and fat is not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, One or more treatments selected from various vegetable oils and animal fats such as pork fat, cacao butter, shea fat, mango kernel oil, monkey fat, iripe fat, fish oil and whale oil, and hydrogenation, fractionation and transesterification Processed oils and fats that have been subjected to. In the present invention, these fats and oils can be used alone or in combination of two or more, but it is preferable not to include partially hydrogenated fats and oils for the purpose of the present invention. Moreover, in addition to obtaining a good cured flavor, a part of the edible oil or fat described above in that a good body taste can be imparted to the food and drink, and a food and drink that does not feel oily is obtained. It is preferable to use palm-based fats and oils for all.
なお、上記パーム系油脂とは、パーム油、パーム分別油、パーム極度硬化油およびこれらを使用して得られたエステル交換油である。なかでもパーム分別油とはパーム油原料にドライ分別または溶剤分別で１段または数段の分別工程を経て調製されるステアリン画分、オレイン画分をいい、たとえば、パームステアリン、パームオレイン、および、パームステアリンをさらに分別して得られるハードステアリン画分とそのオレイン画分、および、パームオレインをさらに分別して得られるパーム中融点画分、２段分別オレイン画分等を用いることができる。
その場合、食用油脂に占めるパーム系油脂の割合は３０質量％以上、好ましくは５０〜１００質量％、より好ましくは７０〜１００質量％である。
In addition, the said palm-type fats and oils are palm oil, palm fractionation oil, palm extremely hardened oil, and transesterification oil obtained using these. Among these, palm fractionated oil refers to a stearin fraction and an olein fraction prepared by subjecting a palm oil raw material to one or several fractionation steps by dry fractionation or solvent fractionation. For example, palm stearin, palm olein, and A hard stearin fraction obtained by further fractionating palm stearin and its olein fraction, a palm middle melting point fraction obtained by further fractionating palm olein, a two-stage fractionated olein fraction, and the like can be used.
In that case, the ratio of the palm-type fats and oils to edible fats and oils is 30 mass% or more, Preferably it is 50-100 mass%, More preferably, it is 70-100 mass%.
また、本発明の硬化風味油脂は、構成脂肪酸組成におけるトランス脂肪酸含量が５質量％未満であることが好ましく、より好ましくは３質量％以下、さらに好ましくは２質量％以下である。 Moreover, it is preferable that the trans-fatty-acid content in a constituent fatty acid composition is less than 5 mass%, More preferably, it is 3 mass% or less, More preferably, it is 2 mass% or less.
本発明の硬化風味油脂は、一般の食用油脂をそのまま置換使用することができる。すなわち、一般の油脂製品、あるいは油脂を使用する飲食品、とくに従来、部分水素添加油を使用していた飲食品の製造時に、使用油脂の一部又は全部を、本発明の硬化風味油脂に置換使用することができる。 The edible fats and oils of the present invention can be used by replacing ordinary edible fats and oils as they are. That is, at the time of manufacturing a general fat and oil product, or a food or drink using the fat, especially a food or drink that has conventionally used partially hydrogenated oil, part or all of the used fat or oil is replaced with the cured flavored oil or fat of the present invention. Can be used.
なお、上記飲食品としては、油脂を使用する飲食品であればとくに制限なく使用することができ、例えば、パスタソース、ドレッシング、マヨネーズ、トマトケチャップ、ウスターソース、とんかつソース、ふりかけ等の調味料、コンソメスープ、ポタージュスープ等のスープ類、焼肉、ハンバーグ、ミートボール、肉団子、ミートローフ、ミートパテ、チキンナゲット、ミートコロッケ、メンチカツ、つくね、ハム、ソーセージ、ウインナー等の畜産加工品、佃煮、珍味等の水産加工品、ポテトチップス、コーンスナック、煎餅等のスナック類、ドーナツやフライ食品、食パン、菓子パン、デニッシュ・ペストリー、バラエティーブレッド、バターロール、ソフトロール、ハードロール、スイートロール、米菓、蒸しパン、蒸しケーキ、パイ、どら焼、今川焼き、ホットケーキ、クレープ、バターケーキ、スポンジケーキ、クッキー、ビスケット、クッキー、クラッカー、乾パン、プレッツエル、カットパン、ウェハース、サブレ、マカロン、シュー、ワッフル、スコーン、発酵菓子、ピザ生地、中華饅頭等等のベーカリー食品類、煮物、揚げ物、焼き物、カレー、シチュー、グラタン等の調理食品、パスタ、うどん、ラーメン等の麺類食品、マーガリン、ショートニング、ファットスプレッド等の可塑性油脂組成物、バタークリームやホイップクリーム等のクリーム類、フラワーペースト、餡等の製菓製パン用素材、チョコレート、キャンディ、ゼリー、アイスクリーム、ガム等の菓子類、饅頭、カステラ等の和菓子類、コーヒー、コーヒー牛乳、紅茶、ミルクティー、豆乳、栄養ドリンク、野菜飲料、食酢飲料、ジュース、スポーツドリンク等の飲料、ミルクレモンチェッロ、カルーアミルク等のアルコール飲料類、牛乳、ヨーグルト、チーズ等の乳や乳製品等が挙げられる。 In addition, as said food / beverage products, any food / beverage products using fats and oils can be used without any limitation. For example, pasta sauce, dressing, mayonnaise, tomato ketchup, Worcester sauce, tonkatsu sauce, sprinkle and other seasonings, consomme Soups such as soup, potage soup, grilled meat, hamburger, meatballs, meat dumplings, meat loaf, meat patties, chicken nuggets, meat croquettes, meat cutlets, fish meat, ham, sausage, wiener Products, potato chips, corn snacks, rice crackers and other snacks, donuts and fried foods, bread, sweet bread, Danish pastries, variety bread, butter roll, soft roll, hard roll, sweet roll, rice cake, steamed bread, steamed cake , Pa , Dorayaki, Imagawa Yaki, Hot cake, Crepe, Butter cake, Sponge cake, Cookie, Biscuit, Cookie, Cracker, Dry bread, Pretzels, Cut bread, Wafer, Sable, Macaron, Shoe, Waffle, Scone, Fermented confectionery, Pizza dough, Bakery foods such as Chinese buns, cooked foods such as boiled foods, fried foods, grilled foods, curry, stew, gratin, noodle foods such as pasta, udon, ramen, plastic fat compositions such as margarine, shortening, fat spread, butter cream Creams such as whipped cream, flower paste, confectionery bread materials such as candy, chocolate, candy, jelly, ice cream, gum and other confectionery, wharf, castella and other Japanese confectionery, coffee, coffee milk, tea, Milk tea, soy milk, Nutrient drinks, vegetable drinks, vinegar drinks, juices, sports drinks, such as beverages, milk Remoncherro, alcoholic beverages such as Kahlua milk, milk, yogurt, milk and dairy products such as cheese and the like.
なかでも本発明では、油分含量が高く、本発明の高い効果が得られる点で、上記飲食品が、フライ用油脂、マーガリン・ショートニング・ファットスプレッド等の可塑性油脂、バタークリームやホイップクリーム等のクリーム類、さらにはこれらを使用した、ドーナツやフライ食品、パンや菓子などのベーカリー食品であることが好ましい。特に好ましくは、高温での調理が行われるクッキーやフライ食品であることが好ましい。 Among these, in the present invention, the content of the oil is high and the high effect of the present invention can be obtained, so that the food and drink are plastic fats and oils for frying, margarine, shortening and fat spread, creams such as butter cream and whipped cream. Furthermore, it is preferable to use bakery foods such as donuts, fried foods, breads and confectionery using these. Particularly preferred are cookies and fried foods that are cooked at high temperatures.
尚、上記酸化部分水素添加油脂と上記食用油脂とは、飲食品を製造する際に、上述のように予め「硬化風味油脂」として混合しておいてもよいし、他の原料と共に混合するようにしてもよく、要は、最終的に得られる飲食品中に共に均質に含まれて存在すればよい。 In addition, when manufacturing the food / beverage products, the oxidized partially hydrogenated oil / fat and the edible oil / fat may be mixed in advance as “cured flavored oil / fat” as described above, or mixed with other raw materials. In short, it is only necessary that the food and drink finally obtained are homogeneously contained together.
〔製造例１〕
なたね油漂白油に硬化用ニッケル触媒（堺化学製）０．１質量％を添加し、１８０〜２００℃で水素添加後、脱色（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行い、ヨウ素価６９のなたね硬化油ａを得た。硬化油ａをフラスコに取り、攪拌しながら空気雰囲気下１６０℃で１時間加熱処理を行い、酸化部分水素添加油脂Ａを得た。酸化部分水素添加油脂Ａの過酸化物価は１３、アニシジン価は６．６であり、トランス型ポリ不飽和脂肪酸（ポリ＝２以上）含量は１．５質量％であった。
[Production Example 1]
Addition of 0.1% by mass of nickel catalyst for curing (manufactured by Sakai Chemical) to rapeseed oil bleaching oil, followed by hydrogenation at 180-200 ° C., followed by decolorization (3% white clay, 85 ° C., reduced pressure of 9.3 × 10 2 Pa or less) Bottom), deodorization (250 ° C., 60 minutes, 5% steam blowing, under reduced pressure of 4.0 × 10 2 Pa or less), and a rape hardened oil a having an iodine value of 69 was obtained. The hardened oil a was placed in a flask and heat-treated at 160 ° C. for 1 hour under stirring in an air atmosphere to obtain oxidized partially hydrogenated fat / oil A. The peroxide value of the oxidized partially hydrogenated fat / oil A was 13, the anisidine value was 6.6, and the content of the trans polyunsaturated fatty acid (poly = 2 or more) was 1.5% by mass.
〔製造例２〕
製造例１で使用した硬化油ａをフラスコに取り、攪拌しながら空気雰囲気下１２０℃で４時間加熱処理後、８０℃に冷却してシリカゲル（富士シリシア製SYLOPUTE）１％を添加し、３０分攪拌後、濾過し酸化部分水素添加油脂Ｂを得た。酸化部分水素添加油脂Ｂの過酸化物価は０．５、アニシジン価は３．９であり、トランス型ポリ不飽和脂肪酸（ポリ＝２以上）含量は１．５質量％であった。
[Production Example 2]
Take the hardened oil a used in Production Example 1 in a flask, heat treatment at 120 ° C. for 4 hours under stirring in air, cool to 80 ° C. and add 1% of silica gel (SYLOPUTE from Fuji Silysia) for 30 minutes. After stirring, the mixture was filtered to obtain oxidized partially hydrogenated fat / oil B. The peroxide value of the oxidized partially hydrogenated fat and oil B was 0.5, the anisidine value was 3.9, and the content of the trans polyunsaturated fatty acid (poly = 2 or more) was 1.5% by mass.
〔製造例３〕
製造例１で使用した硬化油ａをフラスコに取り、攪拌しながら空気雰囲気下１２０℃で４時間加熱処理後、８０℃に冷却してシリカゲル（富士シリシア製SYLOPUTE）１％を添加し、３０分攪拌後、濾過し、１００℃で１５分間水蒸気蒸留（水蒸気吹き込み量０．５％、４．０×１０2Ｐａ以下の減圧下）を行なって低沸点部分を除去した酸化部分水素添加油脂Ｃを得た。酸化部分水素添加油脂Ｃの過酸化物価は０．３、アニシジン価は２．４であり、トランス型ポリ不飽和脂肪酸（ポリ＝２以上）含量は１．５質量％であった。
[Production Example 3]
Take the hardened oil a used in Production Example 1 in a flask, heat treatment at 120 ° C. for 4 hours under stirring in air, cool to 80 ° C. and add 1% of silica gel (SYLOPUTE from Fuji Silysia) for 30 minutes. After stirring, the solution was filtered, and steam-distilled at 100 ° C. for 15 minutes (a steam blowing amount of 0.5%, under a reduced pressure of 4.0 × 10 2 Pa or less) to remove an oxidized partially hydrogenated fat / oil C from which low-boiling portions were removed. Obtained. The peroxide value of the oxidized partially hydrogenated fat / oil C was 0.3, the anisidine value was 2.4, and the content of the trans polyunsaturated fatty acid (poly = 2 or more) was 1.5% by mass.
〔実施例１〜３、比較例１〕
＜硬化風味油脂の製造＞
パーム油７５質量％とパーム極度硬化油２５質量％とのランダムエステル交換油脂を１５質量部、パーム油７５質量％とハイエルシン菜種極度硬化油２５質量％とのランダムエステル交換油脂を１０質量部、沃素価５７．３のパーム分別軟部油７５質量部を混合し、さらにトコフェロール１００ｐｐｍ、および、酸化部分水素添加油脂Ｃを０質量部、０．０５質量部、０．１質量部、０．２質量部添加して、硬化風味油脂１−１（比較例１）、１−２（実施例１）、１−３（実施例２）、１−４（実施例３）を得た。なお、得られた各硬化風味油脂の構成脂肪酸組成におけるトランス脂肪酸含量については〔表１〕に記載した。また、得られた各硬化風味油脂の硬化風味について下記の評価基準にしたがって評価をおこない、その結果を〔表１〕に記載した。
[Examples 1 to 3, Comparative Example 1]
<Manufacture of hardened flavor oil and fat>
15 parts by mass of random transesterified oil and fat of 75% by mass of palm oil and 25% by mass of palm extremely hardened oil, 10 parts by mass of random transesterified oil and fat of 75% by mass of palm oil and 25% by mass of Hyelin rapeseed extremely hardened oil, iodine 75 parts by weight of a palm fraction soft oil having a value of 57.3 is mixed, and further 100 parts of tocopherol and 0 parts by weight, 0.05 parts by weight, 0.1 parts by weight, and 0.2 parts by weight of oxidized partially hydrogenated oil C It added and hardened | flavored fats and oils 1-1 (comparative example 1), 1-2 (Example 1), 1-3 (Example 2), and 1-4 (Example 3) were obtained. In addition, about the trans-fatty-acid content in the constituent fatty-acid composition of each obtained hardening flavor oil and fat, it described in [Table 1]. Moreover, it evaluated according to the following evaluation criteria about the hardening flavor of each obtained hardening flavor oil and fat, and the result was described in [Table 1].
評価基準１（硬化風味）
◎：強い硬化風味が感じられた
○：硬化風味が感じられた
△：硬化風味が弱い
×：硬化風味が非常に弱い
××：硬化風味が感じられない
Evaluation criteria 1 (cured flavor)
◎: A strong cured flavor was felt ○: A cured flavor was felt Δ: A cured flavor was weak ×: A cured flavor was very weak XX: A cured flavor was not felt
＜ベーカリー食品（ケーキドーナツの製造＞
硬化風味油脂３．５ｋｇをフライ油としてフライヤーに仕込み１８０℃で２４時間加熱後、市販の冷凍ケーキドーナツ（フライ前約４５ｇ／個）を凍ったまま３個入れ、４分間フライした後、速やかに油を切った。得られたケーキドーナツは室温で１晩保管し、翌日、硬化油風味、油臭さ、コク味についてそれぞれ下記の５段階評価をおこない、その結果を〔表１〕に記載した。
<Bakery food (Manufacture of cake donuts>
After charging 3.5 kg of hardened flavor oil into a fryer as a frying oil and heating it at 180 ° C. for 24 hours, put 3 frozen frozen cake donuts (about 45 g / piece before frying) in a frozen state and immediately fry for 4 minutes. Cut the oil. The obtained cake donuts were stored overnight at room temperature, and the following day, the following five-stage evaluation was performed for the cured oil flavor, oily odor, and richness, respectively, and the results are shown in [Table 1].
評価基準２（硬化油風味）
◎：良好な硬化油風味が感じられた
○：硬化油風味が感じられた
△：硬化油風味が弱い
×：硬化油風味が非常に弱い
××：硬化油風味が感じられない
Evaluation criteria 2 (cured oil flavor)
◎: Good hardened oil flavor was felt ○: Hardened oil flavor was felt Δ: Hardened oil flavor was weak ×: Hardened oil flavor was very weak XX: Hardened oil flavor was not felt
評価基準３（油臭さ）
◎：油臭さが全く感じられない
○：油臭さがほとんど感じられない
△：やや油臭さを感じる
×：はっきりした油臭さを感じる
××：強い油臭さを感じる
Evaluation criteria 3 (oil smell)
◎: Oil odor is not felt at all ○: Oil odor is hardly felt △: Oil odor is slightly felt ×: Clear oil odor is felt XX: Strong oil odor is felt
評価基準４（コク味）
◎：良好なコク味が感じられた
○：コク味が感じられた
△：弱いコク味を感じる
×：コク味がほとんど感じられない
××：全くコク味が感じられない
Evaluation standard 4 (better taste)
◎: A good body taste was felt. ○: A body taste was felt. △: A weak body taste was felt. X: A body taste was hardly felt. XX: A body taste was not felt at all.
＜ショートニング、及びワイヤーカットクッキーの製造＞
〔実施例４〜６、比較例２〕
パーム核油７５質量％とパーム極度硬化油２５質量％とのランダムエステル交換油脂を１８質量部、ヨウ素価６０のパーム軟部油のランダムエステル交換油脂を２５質量部、ヨウ素価５１のパーム油を３５質量部、ヨウ素価３５のパーム中融点部を２０質量部、及び大豆極度硬化油を２質量部からなる混合油脂を溶解、混合し、酸化部分水素添加油脂Ａを０質量部、０．０５質量部、０．１質量部、０．２質量部添加し、硬化風味油脂２−１（比較例２）、２−２（実施例４）、２−３（実施例５）、２−４（実施例６）を得た。なお、得られた各硬化風味油脂の構成脂肪酸組成におけるトランス脂肪酸含量については〔表２〕に記載した。また、得られた各硬化風味油脂の硬化風味について上記評価基準にしたがって評価をおこない、その結果を〔表２〕に記載した。
<Manufacturing of shortening and wire cut cookies>
[Examples 4 to 6, Comparative Example 2]
18 parts by mass of random transesterified oil and fat of 75% by mass of palm kernel oil and 25% by mass of palm extremely hardened oil, 25 parts by mass of random transesterified oil / fat of palm soft part oil having an iodine value of 60, and 35 palm oil having an iodine value of 51 20 parts by mass of a middle melting point of palm having an iodine value of 35 and 2 parts by mass of soybean extremely hardened oil are dissolved and mixed, and 0 parts by mass of oxidized partially hydrogenated oil A is added. Part, 0.1 part by weight, 0.2 part by weight, hardened flavor oil and fat 2-1 (Comparative Example 2), 2-2 (Example 4), 2-3 (Example 5), 2-4 ( Example 6) was obtained. In addition, it described in [Table 2] about the trans-fatty-acid content in the constituent fatty-acid composition of each obtained hardening flavor oil and fat. Moreover, it evaluated according to the said evaluation criteria about the hardening flavor of each obtained hardening flavor oil and fat, and the result was described in [Table 2].
得られた硬化風味油脂を急冷可塑化してショートニングを製造し、さらに、下記の配合、及び製法によりワイヤーカットクッキーをそれぞれ製造し、得られたワイヤーカットクッキーについて、官能試験を行なった。官能試験においては、２０℃に３日間調温したサンプルを用いて、硬化油風味、油臭さ、コク味についてそれぞれ上記評価基準にしたがって評価をおこない、その結果を〔表２〕に記載した。 The obtained cured flavor oils and fats were quenched and plasticized to produce a shortening. Further, wire cut cookies were produced by the following composition and production method, and the obtained wire cut cookies were subjected to a sensory test. In the sensory test, evaluation was performed according to the above-mentioned evaluation criteria for hardened oil flavor, oil odor, and richness using a sample conditioned at 20 ° C. for 3 days, and the results are shown in [Table 2].
（配合）
薄力粉１００質量部、砂糖４０質量部、全卵１５質量部、食塩１質量部、重炭安１質量部、重曹１質量部、水１０質量部、ショートニング５５質量部
(Combination)
100 parts by weight of flour, 40 parts by weight of sugar, 15 parts by weight of whole egg, 1 part by weight of sodium chloride, 1 part by weight of sodium bicarbonate, 1 part by weight of baking soda, 10 parts by weight of water, 55 parts by weight of shortening
（製法）
卓上ミキサー（ケンウッドミキサー）にショートニング及び砂糖を投入し、軽く混合した後、最高速で７分クリーミングした。次いで、あらかじめ全卵、水、食塩及び重炭安を混合した水相を少しずつ加えて攪拌・混合し、さらに薄力粉及び重曹を加えた後、低速で１分混合してワイヤーカットクッキー生地を得た。得られたワイヤーカットクッキー生地を、厚さ７ミリ、直径４センチの丸型にワイヤーカット成型し、オーブン（フジサワ社製）で１８０℃にて１０分間焼成した後、２５℃で４０分間冷却し、包装した。
(Manufacturing method)
Shortening and sugar were added to a tabletop mixer (Kenwood mixer), lightly mixed, and then creamed at maximum speed for 7 minutes. Next, add an aqueous phase that is premixed with whole eggs, water, salt and heavy charcoal in small portions and stir and mix. After adding flour and baking soda, mix at low speed for 1 minute to obtain a wire cut cookie dough. It was. The obtained wire cut cookie dough was wire cut molded into a round shape with a thickness of 7 mm and a diameter of 4 cm, baked at 180 ° C. for 10 minutes in an oven (manufactured by Fujisawa), and then cooled at 25 ° C. for 40 minutes. And packaged.
＜ホイップクリーム、およびホイップドクリームの製造＞
〔実施例７、比較例３〕
ヨウ素価６４のパーム分別軟部油のランダムエステル交換油を１６質量部、ヨウ素価６４のパーム分別軟部油を１６質量部、ヨウ素価８のパーム核硬部油２６質量部、バター由来の乳脂４３質量部からなる混合油脂を溶解し、さらに酸化部分水素添加油脂Ｃを０質量部、０．１質量部添加し、硬化風味油脂３−１（比較例３）、３−２（実施例７）を得た。なお、得られた各硬化風味油脂の構成脂肪酸組成におけるトランス脂肪酸含量については〔表３〕に記載した。また、得られた各硬化風味油脂の硬化風味について上記評価基準にしたがって評価をおこない、その結果を〔表３〕に記載した。
得られた硬化風味油脂１００質量部に、キサンタンガム０．０１質量部、グァーガム０．０３質量部、脱脂粉乳６質量部、トータルミルクプロテイン（ＴＭＰ）１質量部、モノグリセリド０．０４質量部、グリセリンジアセチル酒石酸脂肪酸エステル０．１質量部、レシチン０．１５質量部、及びソルビタン脂肪酸エステル０．１５質量部を添加・混合した油相を得た。
一方、水５７．３２質量部にショ糖脂肪酸エステル０．１質量部を添加・溶解し、水相を得た。
<Manufacture of whipped cream and whipped cream>
[Example 7, Comparative Example 3]
16 parts by mass of random transesterified oil of palm fraction soft part oil having an iodine value of 64, 16 parts by mass of palm fraction soft part oil having an iodine value of 64, 26 parts by mass of palm kernel hard part oil having an iodine value of 8, 43 parts by mass of butter-derived milk fat The mixed fats and oils composed of parts are dissolved, and 0 parts by mass and 0.1 parts by mass of the oxidized partially hydrogenated fats and oils C are added, and the cured flavor fats and oils 3-1 (Comparative Example 3) and 3-2 (Example 7) are added. Obtained. In addition, about the trans fatty-acid content in the constituent fatty-acid composition of each obtained hardening flavor oil and fat, it described in [Table 3]. Moreover, it evaluated according to the said evaluation criteria about the hardening flavor of each obtained hardening flavor oil and fat, and the result was described in [Table 3].
Xanthan gum 0.01 parts by weight, Guar gum 0.03 parts by weight, skim milk powder 6 parts by weight, total milk protein (TMP) 1 part by weight, monoglyceride 0.04 parts by weight, glycerin diacetyl An oil phase was obtained by adding and mixing 0.1 parts by mass of tartaric acid fatty acid ester, 0.15 parts by mass of lecithin, and 0.15 parts by mass of sorbitan fatty acid ester.
On the other hand, 0.1 mass part of sucrose fatty acid ester was added and dissolved in 57.32 mass parts of water to obtain an aqueous phase.
上記水相と上記油相を混合し、乳化し、予備乳化物を調製した。予備乳化後３０ＭＰａの圧力で均質化した後、ＶＴＩＳ殺菌機（アルファラバル社製ＵＨＴ殺菌機）で１４０℃、４秒間殺菌し、再度３０ＭＰａの圧力で均質化後５℃まで冷却した。その後、冷蔵庫で２４時間エージングを行い、ホイップクリーム３−１（比較例３）、及びホイップクリーム３−２（実施例７）を得た。 The aqueous phase and the oil phase were mixed and emulsified to prepare a preliminary emulsion. After pre-emulsification, the mixture was homogenized at a pressure of 30 MPa, then sterilized with a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) at 140 ° C. for 4 seconds, homogenized again at a pressure of 30 MPa, and then cooled to 5 ° C. Thereafter, aging was performed in the refrigerator for 24 hours to obtain whipped cream 3-1 (Comparative Example 3) and whipped cream 3-2 (Example 7).
得られたホイップクリームを用いて、下記の配合、及び製法によりホイップドクリームをそれぞれ製造し、得られたホイップドクリームについて、官能試験を行なった。
官能試験においては、油臭さ、コク味についてそれぞれ上記評価基準にしたがって評価をおこない、その結果を〔表３〕に記載した。
Using the obtained whipped cream, whipped cream was produced by the following formulation and production method, and a sensory test was performed on the obtained whipped cream.
In the sensory test, oil odor and body taste were evaluated according to the above evaluation criteria, and the results are shown in [Table 3].
（配合・製法）
得られたホイップクリーム９２質量％にグラニュー糖８質量％を混合後、ホイッパーをつけた卓上ミキサーを用いて最適状態にホイップした。
(Formulation and manufacturing method)
After mixing 92% by mass of the obtained whipped cream with 8% by mass of granulated sugar, it was whipped to the optimum state using a desktop mixer equipped with a whipper.
〔実施例８及び９、比較例４〕
ヨウ素価６０のパーム軟部油のランダムエステル交換油脂を５２質量部、ヨウ素価３３のパームステアリン１３質量部、大豆油３５質量部からなる混合油脂を溶解し、酸化部分水素添加油脂Ｃを０質量部、０．２質量部、０．４質量部を添加し硬化風味油脂４−１（比較例４）、４−２（実施例８）、４−３（実施例９）を得た。なお、得られた各硬化風味油脂の構成脂肪酸組成におけるトランス脂肪酸含量については〔表４〕に記載した。また、得られた各硬化風味油脂の硬化風味について上記評価基準にしたがって評価をおこない、その結果を〔表４〕に記載した。
[Examples 8 and 9, Comparative Example 4]
52 parts by mass of random transesterified oil and fat of palm soft part oil having an iodine value of 60, 13 parts by mass of palm stearin having an iodine value of 33, and 35 parts by mass of soybean oil are dissolved, and 0 parts by mass of oxidized partially hydrogenated oil and fat C , 0.2 parts by mass and 0.4 parts by mass were added to obtain cured flavor oils and fats 4-1 (Comparative Example 4), 4-2 (Example 8), and 4-3 (Example 9). In addition, it described in [Table 4] about the trans-fatty-acid content in the constituent fatty-acid composition of each obtained hardening flavor oil and fat. Moreover, it evaluated according to the said evaluation criteria about the hardening flavor of each obtained hardening flavor oil and fat, and the result was described in [Table 4].
得られた硬化風味油脂を急冷可塑化してショートニングを製造し、さらに、下記の配合、及び製法によりバタークリームをそれぞれ製造し、得られたバタークリームについて、官能試験を行なった。官能試験においては、油臭さ、コク味についてそれぞれ上記評価基準にしたがって評価をおこない、その結果を〔表４〕に記載した。 The obtained cured flavor oils and fats were quenched and plasticized to produce a shortening. Further, butter creams were produced by the following composition and production method, and the obtained butter creams were subjected to a sensory test. In the sensory test, oil odor and body taste were evaluated according to the above evaluation criteria, and the results are shown in [Table 4].
（配合・製法）
得られたショートニング１００質量％をビーターをつけた卓上ミキサーを用いて比重が０．３５になるまでクリーミングした。転化糖液糖３５質量部及びラム酒２．５質量部を混合し、低速で１分混合し、バタークリームを得た。
(Formulation and manufacturing method)
100% by mass of the obtained shortening was creamed using a desktop mixer equipped with a beater until the specific gravity became 0.35. 35 parts by weight of invert sugar liquid sugar and 2.5 parts by weight of rum were mixed and mixed at a low speed for 1 minute to obtain a butter cream.
〔実施例１０、比較例５〕
パームステアリン３５質量部、ラード５０質量部、大豆油１５質量部からなる混合油脂を溶解し、酸化部分水素添加油脂Ｂを０質量部、０．２質量部添加し硬化風味油脂５−１（比較例５）、５−２（実施例１０）とした。なお、得られた各硬化風味油脂の構成脂肪酸組成におけるトランス脂肪酸含量については〔表５〕に記載した。また、得られた各硬化風味油脂の硬化風味について上記評価基準にしたがって評価をおこない、その結果を〔表５〕に記載した。
[Example 10, Comparative Example 5]
A mixed fat and oil consisting of 35 parts by weight of palm stearin, 50 parts by weight of lard and 15 parts by weight of soybean oil is dissolved, and 0 parts by weight and 0.2 parts by weight of oxidized partially hydrogenated fats and oils B are added and cured flavored fats and oils 5-1 (Comparison Example 5) and 5-2 (Example 10). In addition, it described in [Table 5] about the trans fatty-acid content in the constituent fatty-acid composition of each obtained hardening flavor oil and fat. Moreover, it evaluated according to the said evaluation criteria about the hardening flavor of each obtained hardening flavor oil and fat, and the result was described in [Table 5].
得られた硬化風味油脂を使用して、下記の配合・製法でロールイン油脂を製造した。
（ロールイン油脂の配合・製法）
得られた硬化風味油脂１００質量部に、レシチン０．５質量部、グリセリンモノステアリン酸エステル０．５質量部、及びミックストコフェロール０．０１質量部を添加、溶解、混合し、油相とした。
Using the obtained cured flavored oil and fat, roll-in oil and fat were produced by the following blending and production method.
(Composition and production method of roll-in oil and fat)
To 100 parts by mass of the obtained cured flavor oil and fat, 0.5 part by mass of lecithin, 0.5 part by mass of glycerin monostearate, and 0.01 part by mass of mixed tocopherol were added, dissolved, and mixed to obtain an oil phase.
一方、水１００質量部に、食塩１０質量部を添加、溶解、混合後、１０％クエン酸水溶液を使用してｐＨ３に調整し、水相とした。
上記油相８１質量％と、上記水相１９質量％を混合乳化した予備乳化物を、−３０℃／分の冷却速度で急冷可塑化したのち、厚さ１０ｍｍに成型し、ロールイン油脂５−１（比較例５）、ロールイン油脂５−２（実施例１０）を得た。
On the other hand, 10 parts by mass of sodium chloride was added to 100 parts by mass of water, dissolved, mixed, and adjusted to pH 3 using a 10% aqueous citric acid solution to obtain an aqueous phase.
A preliminary emulsion obtained by mixing and emulsifying 81% by mass of the oil phase and 19% by mass of the aqueous phase is rapidly cooled and plasticized at a cooling rate of −30 ° C./min, and then molded into a thickness of 10 mm. 1 (Comparative Example 5) and roll-in fat / oil 5-2 (Example 10) were obtained.
（ベーカリー試験）
得られたロールイン油脂を用いて、下記の配合、及び製法によりパイをそれぞれ製造し、得られたパイについて、官能試験を行なった。官能試験においては、硬化油風味、油臭さ、コク味についてそれぞれ上記評価基準にしたがって評価をおこない、その結果を〔表５〕に記載した。
(Bakery test)
Using the obtained roll-in fats and oils, pies were produced by the following blending and manufacturing methods, respectively, and the obtained pies were subjected to a sensory test. In the sensory test, the hardened oil flavor, oil odor, and rich taste were evaluated according to the above evaluation criteria, and the results are shown in Table 5.
（配合）
強力粉 ７０質量部
薄力粉 ３０質量部
食塩 １．３質量部
砂糖 ２質量部
脱脂粉乳 ３質量部
練り込み油脂（マーガリン） ５質量部
水 ５４質量部
ロールイン油脂 ８０質量部
(Combination)
Powerful powder 70 parts by weight Soft flour 30 parts by weight Salt 1.3 parts by weight Sugar 2 parts by weight Nonfat dry milk 3 parts by weight Kneaded fat (margarine) 5 parts by weight Water 54 parts by weight Roll-in oil / fat 80 parts by weight
（製法）
ロールイン油脂以外の原料を竪型ミキサーにて低速２分及び中速３分ミキシングし、得られた小麦粉生地を、５℃の冷蔵庫内で一晩リタードした。この小麦粉生地にロールイン油脂をのせ、定法によりロールイン（４つ折４回）、成型（縦１００ｍｍ、横１００ｍｍ、厚さ３ｍｍ）し、ピケローラーでピケをうった後、焼成した。
(Manufacturing method)
Raw materials other than roll-in fats and oils were mixed in a vertical mixer for 2 minutes at low speed and 3 minutes at medium speed, and the resulting flour dough was retarded overnight in a refrigerator at 5 ° C. Rolled-in fats and oils were put on this wheat flour dough, rolled in (four times 4 times) and molded (length 100 mm, width 100 mm, thickness 3 mm) by a conventional method, pickled with a picket roller, and then fired.
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