JP6466063B2 - Oil and fat composition for fishery processed food, plastic oil and fat composition and fishery processed food using the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil / fat composition for processed fishery food used as an edible oil / fat as a raw material for processed fishery food, a plastic oil / fat composition using the same, and a processed fishery product.

  Fish meat with low fat content, such as red meat, does not have a rich taste and lacks an oily feel compared to a tuna-like portion.

  For this reason, it has been practiced to produce fish-processed processed foods that are rich in fat, such as lean fish meat such as red meat and edible fats and oils. For example, tuna-style marine processed foods made by pulverizing red tuna with a food processor, etc., and kneading with edible oils such as shortening and water-in-oil emulsions are added to sushi seeds and rice balls. Widely used.

  In the process of producing these processed fishery foods, in order to maintain the freshness of marine products such as tuna, they are often processed under temperature conditions lower than the refrigeration temperature zone (10 ° C.). The oil and fat composition used there is from the viewpoint of workability when mixing at low temperatures, so that the oil and fat composition can be quickly adapted to the fish meat even under such temperature conditions, and the oil can be dispersed throughout. It has been demanded.

  In addition, in order to avoid the fact that the oil / fat composition has little change in hardness even after long-term storage at a refrigeration temperature of about 10 ° C. from manufacture to use, it becomes too hard and the workability is lowered. It is also important. Further, it is also required that the liquid oil oozes out little when stored at a refrigerated temperature for a long time, or when exposed to room temperature (15 to 30 ° C.) during cooking or eating. This liquid oil is a low-melting-point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride in fats and oils, and when the liquid oil oozes out, the appearance (shine) at 20 ° C., which is noticeable to consumers, is deteriorated.

  And when using as processed fishery food, the mouth melt | dissolution feeling melt | dissolved rapidly when putting an oil-and-fat composition in a mouth is important in order to bring out the deliciousness of processed fishery food. In addition, fish processed foods may be stored frozen, thawed and used for eating, but it is also important that there is no stickiness after thawing and that the texture is maintained.

  Conventionally, the following techniques have been proposed as an oil and fat composition used in processed fishery products.

  Patent Document 1 proposes a processed fishery product in which shortening is added to fresh minced fish meat. However, hardened oil or oil and fat combined with liquid oil such as corn oil is used as shortening, but the oil and fat composition is prepared by mixing the hardened oil obtained by partial hydrogenation and adjusting the physical properties. In most cases, the amount of trans acid exceeds 5%, and it is difficult to meet the demand for reduction of trans acid.

  Patent Document 2 proposes a water-in-oil emulsion containing an SFI of not more than 40 at 5 ° C. and 5 or more oils and water at 30 ° C. in a mass ratio of 95: 5 to 70:30. However, since fats and oils mainly composed of palm oil are used, when fats and oils are stored at low temperatures for a long period of time, the crystals of palm oil become coarse and it is difficult to obtain a smooth texture when added to fish meat.

  Patent Document 3 proposes a fluidized shortening for meat processing that contains hydrogenated oil and has a viscosity of 500 to 3000 cps at 5 ° C. However, extremely hardened oil is used as hardened oil, and extremely hardened oil and liquid oil are combined, but since extremely hardened oil has poor compatibility with other oils and fats, liquid oil oozes out over time, Melting in the mouth is not good.

  Patent Document 4 proposes an oil / fat composition for fishery processed foods containing a transesterified oil / fat obtained by performing a transesterification reaction alone or together with a liquid oil. Patent Document 5 discloses a palm fractionated soft oil. An oil-and-fat composition for processed fishery products containing transesterified oil and fat and extremely hardened oil has been proposed.

JP-A-63-181979 JP-A-1-265870 JP 2003-169602 A International Publication No. 2012/105548 JP 2013-215171 A

  However, since the techniques described in Patent Documents 4 and 5 are transesterified with palm oil alone or together with liquid oil, the coarsening of crystals over time can be suppressed, but the meltability in the mouth deteriorates, and liquid oil or the like When combined with other fats and oils, there is no core fat and oil, so the compatibility with other fats and oils is poor and liquid oil oozes out over time. In addition, if the compatibility is poor, sufficient plasticity cannot be obtained, and the dispersibility is also deteriorated. Furthermore, when the oil oozes out even after thawing after freezing, it becomes sticky and the texture tends to be lowered. When the transesterified fat of palm-based fats and oils is combined with extremely hardened oil, it is difficult to obtain a mouth-melting sensation that dissolves quickly when put into the mouth because extremely hardened oil is used.

  The present invention has been made in view of the circumstances as described above, has good dispersibility in fish meat, can quickly adapt an oil composition to fish meat, and changes in hardness even after long-term storage at a refrigerated temperature. Even when stored for a long time at refrigerated temperatures, or when exposed to room temperature during cooking or eating, liquid oil does not ooze out, the mouth melts well, and there is little stickiness after thawing. It is an object of the present invention to provide an oil / fat composition for processed fishery foods, which can obtain a processed fishery food with little decrease, and which can also reduce the amount of transacid, a plastic oil / fat composition using the same, and a processed fishery food.

  In order to solve the above-described problems, the oil and fat composition for processed fishery food of the present invention is characterized by containing a transesterified oil and fat of lauric oil and palm oil.

  This oil and fat composition for processed fishery products is composed of two unsaturated fatty acids (U) as constituent fatty acids, two unsaturated triglycerides containing one saturated fatty acid (S), and three unsaturated fatty acids (U) as constituent fatty acids. It is preferable that the total ratio with the 3 unsaturated triglycerides to contain is 65-85 mass%.

  This oil / fat composition for processed fishery food is composed of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. ) And the mass ratio (SUS / SSU) is preferably 0.30 to 1.50.

  In this oil and fat composition for processed fishery products, the content of the transesterified oil and fat of lauric fat and palm fat and oil is preferably 5 to 35 mass% with respect to the total amount of the fat and oil composition.

  This fat and oil composition for processed fishery products is obtained by transesterifying lauric fat and oil with 5 to 80% by weight of lauric fat and oil and 20 to 95% by weight of palm fat and oil. It is preferable.

  The plastic fat composition of the present invention is characterized by containing the aforementioned fat and oil composition for processed fishery products.

  The seafood processed food of the present invention contains the oil composition or plastic oil composition for the seafood processed food.

  According to the present invention, the oil composition can be quickly adapted to fish meat with good dispersibility in fish meat, there is little change in hardness even if stored for a long time at refrigerated temperature, and further when stored for a long time at refrigerated temperature, Even when exposed to room temperature, such as when cooking or eating, it is possible to obtain marine processed foods with little oozing of liquid oil, good mouth melt, little stickiness after thawing, and little deterioration in texture, The amount of trans acid can also be reduced.

The present invention is described in detail below.
1. Oil and fat composition for processed fishery food The oil and fat composition for processed fishery food of the present invention is characterized by containing transesterified oil and fat of lauric fat and palm oil and fat (hereinafter, lauric fat and oil (A1), Palm oil (A2) and transesterified oil (A)). By containing this transesterified fat / oil (A), when the processed fishery food is put in the mouth, the oil / fat composition for processed fishery food quickly dissolves and a good melt in the mouth is obtained.

  The oil and fat composition for processed fishery products of the present invention comprises two unsaturated triglycerides containing two unsaturated fatty acids (U) as constituent fatty acids and one saturated fatty acid (S), and unsaturated fatty acids (U) as constituent fatty acids. It is preferable that the sum total ratio with 3 unsaturated triglycerides containing 3 is 65-85 mass% with respect to the mass of the whole fats and oils. By using the transesterified oil (A) as a raw material and mixing with other fats and oils, adjusting the triglyceride composition of the fats and oils within this range, the dispersibility in fish meat is good and the workability when mixing at low temperatures is good. Also, it melts in the mouth, and even when stored at a refrigerated temperature for a long period of time or when exposed to room temperature such as during cooking or eating, it is possible to suppress oozing of liquid oil. When the total ratio is 65% by mass or more, the dispersibility to the fish meat is good and the mouth melts, and when the total ratio is 85% by mass or less, the dispersibility to the fish meat is good and liquid oil ooze is suppressed. Therefore, it can suppress that the external appearance (shine) in 20 degreeC deteriorates.

  The fat and oil composition for processed fishery food of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.30 to 1.50. . More preferably, it is 0.30-1.30. Transesterified oil (A) is used as a raw material and mixed with other fats and oils, and the triglyceride composition of the fats and oils is adjusted within this range, so that there is little change in hardness even after long-term storage at refrigerated temperatures, and dispersion into fish meat It has good workability when mixing at a low temperature because of its good properties, and it can suppress oozing of liquid oil even when stored at a refrigerated temperature for a long period of time or when exposed to room temperature during cooking or eating. If this mass ratio is 0.30 or more, the liquid oil can be prevented from oozing out, and the appearance (shine) at 20 ° C. can be prevented from deteriorating. When the mass ratio is 1.50 or less, the dispersibility into fish meat is good, and even when stored at a refrigerated temperature for a long period of time, there is little change in hardness, so that workability is good and oozing of liquid oil can be suppressed.

  The oil-and-fat composition for fishery processed food of the present invention has a transesterified oil / fat (A) content of lauric oil / fat (A1) and palm oil / fat (A2) of 5 to 35% by mass relative to the total amount of the oil / fat composition. Preferably there is. When the content is within this range in combination with the oil and fat (B) and the liquid oil (C) described later, the dissolution in the mouth is further improved, and the oozing of the liquid oil can be further suppressed.

  The transesterified fat / oil (A) preferably has an SFC of 50 to 75% at 10 ° C. and an SFC of 15 to 30% at 35 ° C. When transesterified oil (A) with SFC within this range is combined at the above blending ratio, the dispersibility in fish meat is good, the hardness change during long-term storage is small, the liquid oil does not ooze out, and the mouth melts well. Thus, after the thawing, it is possible to obtain a processed fishery food that has little stickiness and little deterioration in texture.

  In addition, SFC of 10 degreeC and 35 degreeC can be measured by the "2.2.9-2003 solid fat content (NMR method)" of a reference | standard oil-and-fat analysis test method (Japan Oil Chemical Society).

  The transesterified oil (A) preferably has an iodine value of 0.5 to 45. More preferably, it is 2-35. If it is within this range, the oozing of other oils and fats can be induced, so that the oozing of liquid oil can be suppressed.

  It is said that trans-type fatty acids increase the risk of arteriosclerosis, and considering the fact that health effects are concerned, the oil-and-fat composition for processed fish foods of the present invention has a trans-acid content of 0.1. It is preferable that it is -5.0 mass%, and it is more preferable that it is 0.1-3.0 mass%.

2. Transesterified oil (A)
The transesterified fat / oil (A) used as a raw material in the oil / fat composition for processed seafood of the present invention is a transesterified fat / oil of lauric fat / oil (A1) and palm fat / oil (A2).

  And it is preferable that transesterified fats and oils (A) are obtained by transesterifying 5 to 80 mass% of lauric fats and oils (A1) and 20 to 95 mass% of palm fats and oils (A2). More preferably, the lauric oil (A1) is 10 to 80% by mass, the palm oil (A2) is 20 to 90% by mass, more preferably the lauric oil (A1) is 10 to 50% by mass, and the palm oil (A2). It is 50-90 mass%. If it is within this range, the melting of the mouth is further improved.

  The lauric fat (A1) which is a raw material of the transesterified fat (A) has a lauric acid content in the total fatty acids of 30% by mass or more, preferably 40 to 55% by mass, more preferably 45 to 50% by mass. is there. Examples of such lauric fats and oils (A1) include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Good. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil (A) can be easily obtained. As the hardened oil, a partially hardened oil, a low temperature hardened oil, or an extremely hardened oil that has been completely hydrogenated can be used. However, using an extremely hardened oil can reduce the amount of trans acid.

  The lauric oil (A1) preferably has an iodine value of 2 or less. When a lauric oil (A1) having an iodine value of 2 or less is used, it tends to be a nucleus with respect to other oils and fats, and it is possible to suppress delay in solidification because it induces the generation of nuclei. As the lauric oil (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

  Palm-based fats and oils (A2), which is a raw material for the transesterified fats and oils (A), have a fatty acid content of 16 or more carbon atoms in the total constituent fatty acids of 35% by mass or more. Examples of the palm oil and fat (A2) include palm oil, palm fractionated oil, hardened oil and transesterified oil and fat, and these may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. When using hardened oil as palm oil fat (A2), although partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, extreme hardened oil is especially preferable.

  Palm oil (A2) contains extremely hardened oil in the range of preferably 5 to 100% by mass, more preferably 30 to 100% by mass with respect to the total amount of palm oil and fat (A2). When the extremely hardened oil is contained within this range, the change in hardness during long-term storage can be suppressed, and the oozing of the liquid oil can also be suppressed.

  In the transesterification reaction between the lauric fat (A1) and the palm fat (A2), a chemical catalyst or an enzyme catalyst is used as a transesterification catalyst. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric oil (A1) and the palm oil (A2) is completed, the saturated fatty acid (S) is selected as the constituent fatty acid. Among the two saturated triglycerides containing one unsaturated fatty acid (U), the mass ratio (SUS / SSU) in the transesterified oil (A) of the symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) is It is within the range of 0.45 to 0.55.

  When a chemical catalyst is used for transesterification, 0.05 to 0.15% by mass of the oil lipid amount is added to the catalyst, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the base oil and fat (A1) and the palm oil and fat (A2) is completed in an equilibrium state, and the transesterified oil and fat (A) can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. A transesterified oil (A) can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils (A1), the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm oils and fats (A2), and completion of transesterification were confirmed by gas chromatography. can do.

3. Oil and fat (B)
The oil / fat composition for processed fishery food of the present invention has a transesterified oil / fat (A) as described above, a triglyceride having a total fatty acid number of 46 and a total fatty acid number of 48. It can be obtained by mixing fats and oils containing a fat and oil (B) whose total ratio with triglycerides is 1 to 25% by mass.

  By mixing these specific transesterified fats and oils (A) and fats and oils (B), and adjusting each composition of the above-mentioned triglycerides of the oil-and-fat composition for processed fishery products within the aforementioned range, The oil composition can be quickly adapted to fish meat with good dispersibility, there is little change in hardness even if stored for a long time at refrigerated temperature, and when stored at refrigerated temperature for a long time, or at room temperature such as when cooking or eating Even when exposed, it is possible to obtain a processed marine food with little liquid oil oozing, good mouth melting, little stickiness and little deterioration in texture after thawing.

  When the fats and oils (B) in which the total ratio of the triglycerides having 46 total carbon atoms of the constituent fatty acids and the triglycerides having 48 total carbon atoms of the constituent fatty acids is 1 to 25% by mass is used, It is easy to use and adjust each composition of the above-mentioned triglyceride of the oil-and-fat composition for fishery processed food within the range of the above-mentioned this invention.

  Oil and fat (B) is a mass ratio (SUS) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U). / SSU) is preferably 0.1 to 2.5. Within this range, the mass ratio of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) in the oil and fat composition for processed fishery food obtained by mixing with transesterified fat (A) (SUS / SSU) can be adjusted from 0.30 to 1.50.

  Examples of the fat (B) include palm oil, lard, milk fat, coconut oil, palm kernel oil, and fractionated oil, partially hardened oil, rapeseed partially hardened oil, and the like. Or two or more of them may be used in combination. Among these, it is preferable to use at least one fat selected from palm-based fats and lards.

  Here, palm oil and fat include palm oil, palm fractionated oil, and these hardened oils and transesterified oils and fats. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used.

  In particular, palm oils and fats are preferably palm oils and fats having an iodine value of 45 to 65 from the viewpoint of compatibility and melting in the mouth. Examples of such palm oils and fats include palm oil, palm fractionated soft oil, and palm fractionation. Melting | fusing point oil, these transesterified oils, etc. are mentioned.

  When transesterified fats and oils are used as palm-based fats and oils, these are transesterified using palm oil or liquid fats and oils that are fluidized at 5 ° C. as raw materials together with the fats and oils exemplified above. There may be.

  As for content of the fats and oils (B) in the fats and oils composition for fishery processed foods of this invention, 15-30 mass% is preferable with respect to fats and oils composition whole quantity.

4). Liquid oil (C)
The oil and fat composition for processed fishery food of the present invention can be obtained by mixing the liquid oil (C) with the transesterified oil and fat (A) as an essential component. By using the liquid oil (C) together with the transesterified oil (A) and the oil (B), the physical properties can be adjusted in order to obtain the effects of the present invention as described above. Moreover, when transesterified fats and oils (A) are used, even if it exposes to room temperature at the time of cooking, etc., it can suppress that liquid oil (C) oozes out.

  Liquid oil (C) is an oil and fat that exhibits a fluid state at 5 ° C., and includes rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. Or two or more of them may be used in combination.

  As for content of the liquid oil (C) in the oil-fat composition for fishery processed foods of this invention, 45-70 mass% is preferable with respect to the oil-fat composition whole quantity.

5. Manufacture of oil and fat composition for fishery processed food The oil and fat composition for fishery processed food of the present invention can be produced as a plastic fat and oil and used as a raw material for fishery processed food.

  Other components such as an emulsifier, a colorant, a flavor, an antioxidant, a seasoning, and salt may be blended with the oil and fat composition for processed fishery foods within a range not impairing the effects of the present invention.

  This plastic fat can be produced by a known method. For example, after heating the oil phase containing the oil and fat composition for processed fish food of the present invention, it is rapidly cooled and kneaded with a cooling mixer such as a combinator, perfector, and bottor, and shortened or plasticized as a water-in-oil type oil and fat composition. Oils and fats can be obtained. Shortening can also be gas-filled.

6). Fishery Processed Food The fishery processed food of the present invention can be produced by processing fishery products such as fish meat by pulverization and the like, and uniformly mixing the fat and oil composition for fishery processed food of the present invention. For example, by pulverizing red meat of fish meat in a minced form and uniformly mixing the fat and oil composition for processed fishery food of the present invention with this, the red meat can be improved in flavor and texture like fat. As a bright, good color tone can be imparted.

  The target marine product in the processed fishery food of the present invention is not particularly limited, but when using fish meat, particularly raw fish meat with low fat content, the flavor and texture of the processed fishery food composition of the present invention is used. In particular, it can be improved.

  As fish meat, for example, tuna, salmon, salmon, etc. can be used, and as tuna, there are types of bluefin tuna, bigeye tuna, yellowfin tuna, southern bluefin tuna, bin length, Atlantic tuna, etc., but there is no particular limitation Can do. The tuna red meat is minced, and the oil and fat composition for processed fishery food of the present invention is uniformly mixed with the tuna red meat.

  Although the usage-amount of the oil-fat composition for fishery processed food in the fishery processed food of this invention is not specifically limited, When the point which acquires the effect of this invention is considered, it is 5-30 mass% with respect to whole quantity, for example.

  The seafood processed food of the present invention may be blended with other components such as colorants, flavors, antioxidants, seasonings, salt, and pH adjusters, as long as the effects of the present invention are not impaired.

  The fishery processed food of the present invention may be used for eating as it is, but can be suitably used as a sushi seed such as Gunkan maki or hand-rolled sushi, a rice ball or a seaweed roll.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each component in Table 1-Table 3 shows a mass part.
(1) Measuring method (oil composition)
The total ratio of diunsaturated triglycerides and triunsaturated triglycerides in the oil and fat composition is determined according to the gas chromatographic method (standard oil and fat analysis test method (Japan Oil Chemists' Society) "2.4.2.2-1996 fatty acid composition"). (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition "), and each was calculated by using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU) was determined by “2.4.2.2” of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). -1996 fatty acid composition (FID temperature rising gas chromatograph method) "and" temporary 7-2003 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The amount of trans acid was measured by a gas chromatographic method (“2.4.2.2-1996 fatty acid composition (FID temperature rising gas chromatographic method)” of reference oil analysis method (Japan Oil Chemists' Society)).

(Transesterified oil (A) etc.)
The iodine value of each fat and oil such as the transesterified fat and oil (A) shown in Tables 1 to 3 is determined according to “2.3.4.1-1996 Iodine number (Wiis-) of the standard fats and oils analysis test method (Japan Oil Chemical Society). Cyclohexane method) ”.

(2) Preparation of oil and fat composition and fishery processed food (preparation of transesterified oil and fat 1 to 5)
Transesterified fats and oils 1 to 3 were produced by the following method. After mixing lauric fat (A1) and palm fat (A2) in the proportions shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst is 0.08 of the fat amount. The transesterification reaction was carried out with stirring at 100 ° C. for 0.5 hour under reduced pressure. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

  The transesterified fats and oils 4 and 5 were produced according to the manufacturing method of transesterified fats and oils 1-3.

The lauric fat / oil (A1), palm fat / oil (A2) and liquid oil used for the transesterification are shown below.
Laurin oil (A1)
Palm kernel extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm oil (A2)
Palm fractionated soft oil: C16 or higher fatty acid content 97.7% by mass (iodine value 56)
Palm oil: Fatty acid content of C16 or higher 97.7% by mass (iodine value 53)
Palm extremely hardened oil: C7.7 or higher fatty acid content 97.7% by mass (iodine value 2)
Liquid oil Corn oil (iodine value 120)

The analysis results of the obtained transesterified fats and oils 1 to 5 are shown in Table 1.

(Preparation of oil and fat composition for fishery processed food and plastic oil and fat)
The fats and oils shown in Tables 2 and 3 were adjusted to 75 ° C. and added to the mixing tank at the ratios (parts by mass) shown in Tables 2 and 3 to obtain fats and oils compositions for processed fishery products. Thereafter, the mixture uniformly dispersed while stirring with a propeller stirrer was quenched and mixed with a perfector to obtain a shortening plastic fat.

(Production of processed fishery products)
900 g of tuna red meat adjusted to 10 ° C. was put in a food processor and crushed into a minced shape. Furthermore, 100 g of the plastic fats and oils of Examples 1 to 11 and Comparative Examples 1 to 5 prepared above were added to a food processor and mixed until evenly dispersed to obtain processed fishery products.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
[Dispersibility]
The dispersibility of tuna into red meat was visually observed every 5 seconds while being mixed with a food processor during the production of the processed fishery food, and evaluated according to the following criteria.
Evaluation Criteria A : The oil and fat composition was dispersed throughout within 5 seconds.
○: The oil and fat composition was dispersed throughout the whole within 5 seconds to 10 seconds.
(Triangle | delta): It became the state by which the oil-fat composition was disperse | distributing to the whole in more than 10 seconds within 15 seconds.
X: The oil-and-fat composition was not dispersed throughout within 15 seconds.

[Changes in physical properties over time]
A 200 ml beaker containing 150 g of an oil / fat composition prepared for marine processed foods as a plastic fat / oil is placed at 10 ° C. for 2 hours and then held for 8 hours, followed by a rheometer (measurement conditions plunger: cylindrical shape with a diameter of 8 mm, Speed: 60 mm / min, depth: 5 mm from the contact surface), the rate of change in hardness after holding for 2 hours and after holding for 8 hours was determined from the following formula and evaluated according to the following criteria.
Rate of change = (| hardness after holding for 8 hours−hardness after holding for 2 hours |) / hardness after holding for 2 hours × 100
Evaluation criteria ◎: Change rate is less than 80% ○: Change rate is 80% or more and less than 100% △: Change rate is 100% or more and less than 120% ×: Change rate is 120% or more

[Leaf of oil and fat]
80 g of the plastic oil and fat prepared above was transferred to a plastic petri dish (90φ × 20 mm), stored for 4 weeks in a thermostatic chamber adjusted to 10 ° C., and then evaluated according to the following criteria.
Evaluation criteria A : No oozing was seen.
○: Some oozing was seen.
Δ: Seeding was observed.
X: Significant oozing was seen.

[Seeding of processed fish food at 20 ℃]
In order to confirm the state of the processed fishery food, the rice cooked on the tracing paper was placed in a 1 cm thick sheet, and the processed fishery food prepared in the above was spread on the 0.5 cm thick. This was stored for 1 hour in a thermostatic chamber adjusted to 20 ° C., and then oil oozing into the tracing paper was observed and evaluated according to the following criteria.
Evaluation criteria A : No oozing was seen.
○: Some oozing was seen.
Δ: Seeding was observed.
X: Significant oozing was seen.

[Melting processed fish food]
The fishery processed food prepared above was stored for 1 day in a thermostatic chamber adjusted to 10 ° C., and the melting of the mouth was evaluated according to the following criteria by 10 panelists.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Food texture of frozen processed food after freezing and thawing]
100 g of processed fish food prepared above is put in a plastic bag, stored frozen at −20 ° C. for one day, and thawed for 6 hours in a thermostatic chamber adjusted to 10 ° C. Evaluation based on the criteria.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
(Triangle | delta): 4-3 persons evaluated that 10 persons were favorable.
X: Two or less of the ten people evaluated that it was good.

[Trans acid content]
The trans acid content of the oil and fat composition for processed fishery products was measured by the above method and evaluated according to the following criteria.
Evaluation criteria ○: Trans acid amount is 0.1 to 5.0% by mass
X: Trans acid amount exceeds 5.0 mass%

  The results of the above evaluation are shown in Tables 4 and 5. The analytical values of the oil and fat composition are also shown in Tables 4 and 5.

Claims (8)

The total ratio of the transesterified fat / oil (A) of lauric fat and palm fat and triglyceride in which the total carbon number of the constituent fatty acid is 46 and the triglyceride in which the total carbon number of the constituent fatty acid is 48 is 1 to 25% by mass. Containing the oil and fat (B) ,
The content of the transesterified fat (A) of lauric fat and palm fat is 5 to 35% by mass with respect to the total amount of the fat composition,
Content of fats and oils (B) is 15-30 mass% with respect to fats and oils composition whole quantity,
Transesterified fats and oils (A) of lauric fats and palm fats and oils (A) are obtained by transesterification between 5 to 80% by weight of lauric fats and oils and 20 to 95% by weight of palm fats and oils. Oil and fat composition for food. Contains transesterified oil and fat (A) of lauric oil and palm oil and fat ,
Among di-saturated triglycerides containing 2 saturated fatty acids (S) and 1 unsaturated fatty acid (U) as constituent fatty acids, mass ratio of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) (SUS / SSU) Is 0.30 to 1.50,
The content of the transesterified fat (A) of lauric fat and palm fat is 5 to 35% by mass with respect to the total amount of the fat composition,
Transesterified fats and oils (A) of lauric fats and palm fats and oils (A) are obtained by transesterification between 5 to 80% by weight of lauric fats and oils and 20 to 95% by weight of palm fats and oils. Oil and fat composition for food. The total ratio of 2 unsaturated triglycerides containing 2 unsaturated fatty acids (U) as constituent fatty acids and 1 saturated fatty acid (S) and 3 unsaturated triglycerides containing 3 unsaturated fatty acids (U) as constituent fatty acids is It is 65-85 mass%, The oil-fat composition for fishery processed foods of Claim 1 or 2 characterized by the above-mentioned . Fat (B) is palm-based oil, or lard, milk fat, coconut oil, palm kernel oil, and claim 1 is at least one selected from these fractionated oil or partially hydrogenated oil, or rapeseed partially hydrogenated oil of water-producing processed foods for the fat composition.   Furthermore, the oil-fat composition for fishery processed foods in any one of Claim 1 to 4 containing the liquid oil (C) which exhibits a fluid state at 5 degreeC.   The oil-and-fat composition for fishery processed food according to claim 5, wherein the content of the liquid oil (C) is 45 to 70% by mass with respect to the total amount of the oil-and-fat composition.   It is a plastic fat composition for fishery processed foods, Comprising: The fats and oils composition for fishery processed foods in any one of Claim 1 to 6 are contained, The plastic fat composition characterized by the above-mentioned.   A marine processed food containing the oil or fat composition for fishery processed food according to any one of claims 1 to 6 or the plastic fat or oil composition for fishery processed food according to claim 7.