JP6631990B2 - Fluid oil composition - Google Patents

Description

  The present invention relates to a fluid fat composition having stable fluidity and solid-liquid separation resistance in a wide temperature range from a low temperature range to a high temperature range.

  The fats and oils for kneading cakes used for butter sponge cakes and the fats and oils for kneading bread used when bread is manufactured on a mechanized line for mass production have long been known as plastics that exhibit solids at room temperature. It is not a fat or oil composition, nor a liquid oil, but a fluid oil or fat composition exhibiting fluidity at room temperature, in which a certain amount of solid fat or emulsifier is dispersed in liquid oil or slightly hydrogenated oil (for example, Patent Document 1, Non-Patent Document 1) is used.

  In addition, this fluid oil composition is widely used as a fat and oil for kneading creamy foods such as dip creams, sugar creams, butter creams and unbaked creams having a soft texture in addition to the above uses. It is becoming.

  Furthermore, as another use of the fluid oil composition, it is also possible to mix a lean portion of a lean fish meat with a lean portion or to pickle it to produce a fat-rich toro-like processed fish meat food. ing.

  However, in this fluid oil composition, solid fats and emulsifiers are simply dispersed in liquid oil or slightly hydrogenated oil, depending on storage conditions, fat crystals of the solid fat are coarsened over time, The solid fat precipitates, the liquid oil separates on the surface, and the like, causing solid-liquid separation and losing the function as the fluid fat composition.

  Furthermore, when such a fluid oil / fat composition that is easily solid-liquid separated is used, in the case of butter cake, etc., in addition to the deterioration of the foaming property at the time of dough production, a granular pattern is generated on the cake surface, etc. In addition, in bread, it becomes difficult to knead the bread, and in addition, the bread volume is reduced and the bread is easily aged. In addition, there are problems such as lowering of properties, whitening, and rough texture, and the processed fish meat has poor compatibility with fish meat, and oil and fat are likely to exude or drip.

  For this reason, various improvements have been made in order to obtain a fluid oil / fat composition that is difficult to perform solid-liquid separation. For example, it comprises a fat or oil composition (for example, see Patent Document 2) in which a functional fat or oil obtained by transesterifying an isomerized and hydrogenated fat and an extremely hardened fat or oil, a rapeseed slightly hydrogenated oil, a palm middle melting point part, and an extremely hardened fat or oil. Improvements utilizing functions of trans fatty acids, such as oil and fat compositions (for example, see Patent Document 3), have been made.

  However, the oil and fat compositions described in Patent Documents 2 and 3 each have poor solid-liquid separation resistance, and the oil and fat compositions described in Patent Document 2 are produced by combining isomerization hydrogenation and transesterification. Therefore, there is a problem that the manufacturing method is complicated. In addition, the fluid oil and fat composition described in Patent Document 3 has a problem that physical properties are slightly changed in a wide temperature range, and particularly difficult to use in a low temperature range (10 ° C. or lower).

  Further, the oil and fat compositions described in Patent Documents 2 and 3 each contain 1 to 12% of trans fatty acid, but in recent years, the oil and fat composition substantially does not contain trans fatty acid, and There is a need for a fluid fat composition having consistency.

  Therefore, a fluid fat composition mainly comprising a fat obtained by transesterifying palm soft oil (for example, see Patent Document 4) has been proposed.

  However, since the fat and oil composition described in Patent Document 4 has a slightly high content of saturated acid, in order to ensure sufficient fluidity in a low temperature range, a large amount of liquid oil is added in addition to the transesterified oil. In such a case, there is a problem that solid-liquid separation easily occurs during storage or use in a high temperature range.

  Therefore, a fluid fat composition having stable fluidity and solid-liquid separation resistance in a wide temperature range from a low temperature range to a high temperature range has been demanded.

JP-A-59-17937 JP-A-07-203847 JP-A-56-110798 JP 2006-115724 A

"Edible solid fat" Shoichi Yanagihara, published December 15, 1975, pp. 262 to 272

Therefore, an object of the present invention is to provide a fluid fat composition having stable fluidity and solid-liquid separation resistance in a wide temperature range from a low temperature range to a high temperature range.
Further, a further object of the present invention is a creamy food which is soft, has a good melting property in the mouth, and also has a good heat resistance, and further, when mixed or pickled with fish meat, has good affinity with fish meat, and stains of liquid oil. An object of the present invention is to provide a processed fish meat food having a good flavor, in which the occurrence of drip and drip is suppressed.

The present inventors have conducted various studies to achieve the above object, and as a result, have found that the above object can be solved by using a specific transesterified fat and oil, and completed the present invention.
That is, the present invention comprises a transesterified oil and fat satisfying all of the following (1) to (3) in an oil phase in an amount of 50 to 100% by mass based on the total amount of the oil and fat in the oil phase. A fluid fat or oil characterized by having an SFC of 5 to 20% at 10 ° C and 1 to 10% at 20 ° C and containing the oil phase in an amount of 80 to 100% by mass (composition basis). It is intended to provide a creamy food and a processed fish meat food characterized by containing the composition, and further, the fluid oil composition.
(1) A transesterified fat obtained by transesterifying a liquid oil and an extremely hardened oil.
(2) SFC (solid fat content) is 5 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
(3) It is fluid at 30 ° C.

  According to the present invention, particularly without blending a large amount of liquid oil, and even without trans fatty acids, during storage or use at high temperatures over time, solid fat precipitates or liquid oil is deposited on the surface A fluid fat composition having stable fluidity in a wide temperature range from a low temperature to a high temperature without causing solid-liquid separation such as separation can be provided. Further, creamy foods such as dip cream, sugar cream, butter cream, unbaked cream and the like using the fluid oil composition have good mouth melting and good heat resistance. Furthermore, the processed fish meat using the fluid oil composition has improved flavor and texture while using low-fat, protein-flavored fish meat, and suppresses the exudation and drip of oils and fats. , The quality value is improving.

Hereinafter, the fluid fat composition of the present invention will be described in detail based on preferred embodiments.
First, the transesterified fat used in the present invention will be described.
The transesterified fat used in the fluid fat composition of the present invention, as described in (1) to (3) above, transesterifies the liquid oil and the extremely hardened oil, and sets SFC (solid fat content) to a specific value, It is a transesterified oil and fat whose physical properties at 30 ° C. have specific properties.

Examples of the liquid oil include room temperature (25 ° C.) such as soybean oil, rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beech flower oil, high oleic safflower oil, sunflower oil, and high oleic sunflower oil. ), Liquid oils and fats, and other normal temperatures such as palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, milk fat, beef fat, milk fat, lard, cocoa butter, fish oil, whale oil, etc. A soft oil obtained by separating solid fats and oils at room temperature can also be used. The fats and oils obtained by subjecting these fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification are also in a range in which the obtained processed fats and oils are liquid at room temperature. It can also be used within. In the present invention, these fats and oils can be used alone or in combination of two or more.
In the present invention, it is easy to obtain a transesterified oil and fat having a high fluidity at 30 ° C., and soybean oil, soybean oil, One or two kinds of oils and fats which are liquid at normal temperature such as rapeseed oil (canola oil), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beech flower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, etc. It is preferable to use the above.

Examples of the extremely hardened oil include hydrogenated oils and fats obtained by hydrogenating edible oils and fats to an iodine value of preferably 5 or less, more preferably 2 or less, and most preferably 1 or less. Edible oils and fats used for hydrogenation include soybean oil, rapeseed oil (canola oil), hayesin rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beniflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil Edible oils such as sunflower oil, mustard oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, mango fat, milk fat, beef fat, milk fat, lard, cocoa butter, fish oil, whale oil, etc. The fats and oils which have been subjected to one or more kinds of physical or chemical treatments such as hydrogenation, fractionation, transesterification and the like can be used. In the present invention, these fats and oils can be used alone or as a mixture of two or more kinds as the fats and oils used for the hydrogenation.
Further, as the extremely hardened oil, the extremely hardened oil obtained as described above may be used alone or in combination of two or more.

  In the present invention, the extremely hardened oil has a saturated fatty acid content of 16 carbon atoms in the fatty acid composition, preferably 10 to 35% by mass, more preferably 15 to 25% by mass, and a saturated fatty acid content of 20 or more carbon atoms. It is preferable to use an extremely hardened oil in an amount of preferably 15 to 50% by mass, more preferably 25 to 45% by mass, in order to obtain a butter cream or a plastic oil having both creaming properties, melting in the mouth, and heat-resistant shape retention.

  As a method of obtaining an extremely hardened oil having the above specific fatty acid ratio, an extremely hardened oil of a fat and oil containing a large amount of fatty acids having 16 carbon atoms and an extremely hardened oil of a fat and oil containing a large amount of fatty acids having 20 or more carbon atoms are mixed. Or a method in which a mixed oil of an oil or fat containing a large amount of fatty acids having 16 carbon atoms and an oil or fat containing a large amount of fatty acids having 20 or more carbon atoms is converted into an extremely hardened oil by hydrogenation. There is a method in which a transesterified oil / fat of a fat / oil containing a large amount and a fat / oil containing a large amount of a fatty acid having 20 or more carbon atoms is extremely hardened by hydrogenation.

  Examples of the fats and oils containing a large amount of the fatty acid having 16 carbon atoms include palm oil or fat or oil obtained by subjecting palm oil to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. Preference is given to using palm oil and / or palm fractionated hard part oil. Examples of the fats and oils containing a large amount of fatty acids having 20 or more carbon atoms include one or two of physical or chemical treatments such as hydrogenation, fractionation, and transesterification of these oils and fats. Oils and fats that have been subjected to more than one kind of treatment can be mentioned. Preferably, Hyercin rapeseed oil is used.

  In the fat and oil composition of the present invention in which the fat and oil is used as a continuous phase, as described in (1) above, a transesterified fat obtained by transesterifying the liquid oil and the extremely hardened oil is used. The mixing ratio of the oil and the extremely hardened oil is preferably 5 to 35% by mass, more preferably 12 to 25% by mass, more preferably 12 to 25% by mass, in order to obtain a good effect of the present invention. Preferably it is 12 to 20 mass%. Here, if the blending ratio of the extremely hardened oil is less than 5% by mass, the melting point of the obtained transesterified fat may be too low to obtain the effect of the present invention, while if it exceeds 35% by mass, it is obtained. The transesterified fat may have a high melting point, and may not be suitable for use as a low melting fat.

  The transesterification reaction may be a method using a chemical catalyst, a method using an enzyme, or a random ester reaction or a regioselective transesterification reaction. It is preferable that the reaction is a random ester reaction using an enzyme having no properties.

  Examples of the chemical catalyst include alkali metal-based catalysts such as sodium methylate. Examples of the enzyme include enzymes having no regioselectivity, for example, genus Alcaligenes, Rhizopus, Lipases derived from the genus Aspergillus, the genus Mucor, the genus Penicillium and the like can be mentioned. The lipase can be immobilized on a carrier such as an ion-exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in a powder form.

The transesterified fat and oil has an SFC (solid fat content) of 5 to 25%, preferably 5 to 15%, more preferably 10 to 15% at 0 ° C, and 1 to 20 ° C, as described in (2) above. It is 5%, preferably 1-4%, more preferably 1-3%, and at 0C is 0-2%, preferably 0-1%, more preferably 0%.
If the SFC is less than 5% at 0 ° C. or less than 1% at 20 ° C., the fluid fat composition of the present invention cannot be provided with heat-resistant shape retention. On the other hand, if the SFC exceeds 25% at 0 ° C. and / or exceeds 5% at 20 ° C., the oily feeling becomes strong, and if the SFC exceeds 2% at 40 ° C., melting in the mouth deteriorates significantly. I will.

Further, the transesterified fat or oil needs to be in a fluid state at 30 ° C. as described in (3) above.
If the composition is not fluid at 30 ° C., the composition may not be suitable for use in a fluid oil composition, and furthermore, dissolution in the mouth may be poor.

  The fluid oil / fat composition of the present invention contains the transesterified oil / fat satisfying all of the above (1) to (3) in an oil phase in an amount of 50 to 100% by mass, preferably 50 to 100% by mass, based on the total amount of the oil in the oil phase. 70 to 100% by mass, more preferably 80 to 100% by mass.

  In addition, the fluid oil composition of the present invention contains an extremely hardened oil in the oil phase in an amount of 1 to 10% by mass, preferably 1 to 5% by mass, based on the oil phase, so that the storage temperature or the use temperature is high. Region, for example, when the temperature exceeds 25 ° C., the heat-resistant shape retention can be improved.

The extremely hardened fat and oil is hydrogenated with respect to the raw fat and oil until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1. It is an oil or fat obtained by saturating to a temperature of preferably 50 ° C. or higher, more preferably 55 ° C. or higher.
The extremely hardened fat may be hard oil obtained by further separating the extremely hardened fat, or one obtained by transesterifying one or more hardened fats or oils. Fatty acids and transesterified fatty acids and partial glycerides mainly composed of saturated fatty acids may be used. In the present invention, all of these are treated as extremely hardened fats and oils.

In the fluid fat composition of the present invention, among the extremely hardened fats and oils, fine crystals are obtained and the solid-liquid separation resistance is particularly excellent, which is one of the following extremes (1) to (5). It is preferable to use hardened fats and oils.
(1) Extremely hardened fats and oils containing "animal fats and oils containing a lot of odd acids such as beef tallow, lard and milk fat, and fats and oils containing a lot of long-chain fatty acids such as Hyersin rapeseed oil and fish oil".
(2) "A fat or oil composition obtained by chemically or enzymatically transesterifying a fat or oil composition comprising two or more kinds of fats or oils having different average chain lengths of constituent fatty acids to vary the chain length of the constituent fatty acids. Extremely hardened fats and oils using "things" as raw material fats.
(3) A fat or oil blend obtained by adding a saturated fatty acid or a partial glyceride mainly composed of the saturated fatty acid having a different average chain length from the fat or oil to one or more fats or oils, chemically or chemically. Extremely hardened fats and oils that use enzymatic transesterification to vary the chain length of the constituent fatty acids.
(4) Fats and oils obtained by transesterifying two or more types of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(5) "A fat or oil composition comprising one or more extremely hardened fats and oils and a saturated fatty acid having a different average chain length from the extremely hardened fat and fatty acid or a partial glyceride mainly containing the saturated fatty acid". Is a fat or oil obtained by chemically or enzymatically transesterifying a product to vary the chain length of constituent fatty acids.

  In the present invention, among these, extremely hardened fats and oils containing high long-chain fatty acids, such as extremely hardened fats of Hyersin rapeseed oil, extremely hardened fats of fish oil, and the like, the solid-liquid separation in a high temperature region is particularly low. It is preferably used in that a fat-and-oil composition can be obtained.

  In the fluid fat composition of the present invention, other fats and oils can be used as long as the SFC of the oil phase is 5 to 20% at 10 ° C and 1 to 10% at 20 ° C.

As the above-mentioned other fats and oils, any edible fats and oils may be used, and typical examples thereof include liquids at room temperature such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beech flower oil, and sunflower oil. Oils and fats, but in addition, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, tallow, milk fat, lard, cocoa fat, fish oil, whale oil, and other solid fats and oils at room temperature are also used. It is also possible to use fats and oils which have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation and transesterification of these edible fats and oils. In the present invention, these fats and oils can be used alone or in combination of two or more.
However, in the fluid fats and oils composition of the present invention, when the above-mentioned fats and oils which are liquid at ordinary temperature are used as the other fats and oils, solid-liquid separation is easily performed particularly in an environment exceeding 20 ° C. Is preferred.

  Moreover, it is preferable that the fluid fat composition of this invention does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acids” means that the trans fatty acid content is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably the total constituent fatty acids of the fats and oils used in the fat and oil composition. It means that it is less than 2% by mass.

Hydrogenation is a typical method for increasing the melting point of fats and oils, but partially hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids. On the other hand, trans fatty acids are scarcely present in natural fats and oils, and are contained in ruminant-derived fats and oils in less than 10% by mass. In recent years, as described above, fats and oils compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, fats and oils compositions that are substantially free of trans fatty acids and that have an appropriate consistency have also been required. ing.
The transesterified fat and oil used in the fluid fat composition of the present invention, and the extremely hardened fat and oil do not substantially contain a trans fatty acid. And a butter cream or a plastic fat composition having an appropriate consistency.

  The blending amount of the other fats and oils in the fluid fat composition of the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, based on the oil phase in the oil phase.

In the fluid fat composition of the present invention, the SFC of the oil phase is 5 to 20% at 10 ° C and 1 to 10% at 20 ° C.
Here, when the SFC of the oil phase is less than 5% at 10 ° C and / or less than 1% at 20 ° C, a fluid oil composition having too high fluidity and difficult to be kneaded into food or drink is obtained. In particular, when used for creamy foods, heat resistance is poor. Further, the liquid component is easily separated due to aging or temperature fluctuation, and in that case, the function as the fluid fat composition is lost.
If the SFC of the oil phase is more than 20% at 10 ° C. and / or more than 10% at 20 ° C., it tends to solidify over time or due to temperature fluctuations, in which case it will not exhibit fluidity. .

  The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt it, and then kept at 0 ° C. for 30 minutes to solidify. Next, it is kept at 25 ° C. for 30 minutes to perform tempering, and then kept at 0 ° C. for 30 minutes. After maintaining this at each measurement temperature of the SFC for 30 minutes, the SFC is measured.

  The oil phase content in the fluid fat composition of the present invention is 80 to 100% by mass, preferably 90 to 100% by mass, and more preferably 99 to 100% by mass.

Further, the content of the aqueous phase in the fluid fat composition of the present invention is less than 20% by mass, preferably less than 10% by mass, and more preferably less than 1% by mass.
If the oil phase content is less than 80% by mass, that is, if the aqueous phase component is 20% by mass or more, it will solidify due to temperature fluctuation or the like, and in that case, it will not exhibit fluidity.

The fluid oil composition of the present invention has a viscosity of preferably 20,000 mPa · s or more, particularly preferably 40,000 mPa · s or more at all temperatures of 10 to 30 ° C., and 200,000 mPa · s or less. In particular, the pressure is preferably 150,000 mPa · s or less.
If the viscosity is less than 20,000 mPa · s at any temperature of 10 to 30 ° C., solid-liquid separation is likely to occur over time. Also, creamy foods obtained using such an oil / fat composition may easily undergo solid-liquid separation, and may have poor heat resistance.
On the other hand, if the viscosity exceeds 200,000 mPa · s at any temperature of 10 to 30 ° C., the fluidity becomes poor. In addition, creamy foods obtained using such an oil or fat composition have poor softness.

  Further, the fluid oil composition of the present invention can contain other components. Other components include, for example, water, emulsifiers, thickeners, salting agents such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid and gluconic acid, milk, condensed milk, skim milk powder, casein and whey. Milk and dairy products such as powder, butter, cream, natural cheese, processed cheese, and fermented milk; sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharides, starch syrup, sorbitol, reduced starch syrup, molasses, etc. , Dextrins, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel and red yeast oil, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soybean protein, eggs and various types Egg processed products, flavorings, seasonings, pH adjusters, food preservatives, shelf life improvers, fruit, fruit juice, coffee, nut paste, spices, cacao mass, coco A powder, grains, beans, vegetables, meat, food materials and food additives such as seafood and the like.

  Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples thereof include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins and the like, and one or more selected from these can be used. The blending amount of the emulsifier is not particularly limited, but is preferably 0 to 3% by mass, more preferably 0 to 1.5% by mass in the fluid fat composition of the present invention.

  As the thickening stabilizer, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin , Starch, modified starch, etc., and one or more selected from these can be used. The amount of the thickening stabilizer is not particularly limited, but is preferably 0 to 10% by mass, more preferably 0 to 5% by mass, in the fluid fat composition of the present invention.

  In the fluid oil composition of the present invention, the amounts of the above-mentioned other components can be appropriately selected according to the purpose of use of those components, and are not particularly limited. The total amount is 50 parts by mass or less based on 100 parts by mass.

Next, a preferred method for producing the fluid fat composition of the present invention will be described. The fluid oil / fat composition of the present invention contains a transesterified oil / fat satisfying all of the following (1) to (3) in an amount of 50 to 100% by mass based on the total amount of the oil and fat in the oil phase, and has an SFC It can be produced by dissolving an oil phase at 5% to 20% at 10 ° C. and 1% to 10% at 20 ° C., followed by cooling and crystallization.
(1) A transesterified fat obtained by transesterifying a liquid oil and an extremely hardened oil.
(2) SFC (solid fat content) is 5 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
(3) It is fluid at 30 ° C.

  Specifically, first, a water phase is mixed and emulsified with the above oil phase, if necessary. Then, it is desirable to sterilize. The sterilization method may be a batch type in a tank or a continuous type using a plate type heat exchanger or a scraping type heat exchanger. Next, the oil phase is cooled and crystallized. Preferably, it is plasticized by cooling. The cooling conditions are preferably at least -0.5 ° C / min, more preferably at least -5 ° C / min. At this time, rapid cooling is preferable to slow cooling. Examples of equipment used for cooling include a closed-type continuous tube cooler, such as a margarine making machine such as a voter, a compinator, and a perfector, a plate-type heat exchanger, and the like, and a combination of an open-type diacooler and a complexor. Is mentioned.

  In addition, when using the above-mentioned other components, the oil-soluble component can be basically added to the oil phase and the water-soluble component can be added to the aqueous phase for production. Alternatively, it can be produced by dispersing a water-soluble component in an oil phase, or can be produced by dispersing an oil-soluble component in an aqueous phase.

  In any step of producing the fluid oil composition of the present invention, nitrogen, air, etc. may be aerated, but the fluid oil composition of the present invention contains a gas phase. Therefore, it is preferable not to contain a gaseous phase since the viscosity may be increased, and fluidity in a low temperature range may be lost.

Next, the use of the fluid fat composition of the present invention will be described.
The fluid fat composition of the present invention does not cause solid-liquid separation, has good fluidity in a wide temperature range, and is used for, for example, a spread butter butter sponge cake having a soft texture. For kneading, or for kneading bread used when making bread on a mechanized line for mass production, or kneading creamy foods such as dip cream, sugar cream, butter cream, unbaked cream, etc. It can be used particularly preferably for use in meats and fish meats with a low fat content, and for pickles and the like.

The cream food of the present invention will be described below.
The creamy food of the present invention contains the fluid oil or fat composition of the present invention, and is characterized by being soft, well-melting in the mouth, having a suitable thixotropy, and having good heat resistance. Have.
The use amount of the fluid fat composition of the present invention in the creamy food of the present invention is preferably 5 to 80% by mass, more preferably 30 to 70% by mass.

The creamy food of the present invention may be produced by substituting a part or all of the fat or oil composition used for producing a conventional creamy food with the fluid fat or oil composition of the present invention.
That is, using the fluid oil composition of the present invention, various sugars, dairy products such as skim milk powder and whole milk powder, salting agents such as salt, coloring agents such as β-carotene, vegetable proteins such as wheat protein and soy protein, Add food ingredients and food additives such as eggs and processed egg products, flavorings, seasonings, dried fruits, powdered juice, powdered coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, etc. By processing according to the method, the creamy food of the present invention can be obtained.

  The creamy food of the present invention can be used as various kinds of foods such as bakery foods, prepared foods, livestock meat foods, etc. as sand creams, filling creams, topping creams, and dip creams. Further, the creamy food of the present invention may be baked after being subjected to sanding, filling, topping, encrusting and the like on various types of bakery dough, prepared food dough, livestock meat dough and the like.

Next, the processed fish meat food of the present invention will be described.
The processed fish meat food of the present invention contains the fluid oil composition of the present invention, and the flavor and texture are improved while using a low-fat protein-flavored fish meat. The occurrence of oozing and drip is suppressed, and the quality value is improved.
The use amount of the fluid fat composition of the present invention in the processed fish meat food of the present invention is preferably 5 to 80% by mass, more preferably 10 to 50% by mass, and still more preferably 10 to 30% by mass.
The oil / fat composition for processed fish meat food of the present invention can of course be used in the same manner for meat of cattle, pigs, chickens, horses, sheep, deers, boars and the like, in addition to fish meat.

Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples and the like.
In the following examples, the fatty acid content indicates the fatty acid content in the constituent fatty acid composition unless otherwise specified.

<Production of transesterified fats and oils>
[Production Example 1] Production of transesterified oil A A mass ratio of an extremely hardened oil of palm oil and an extremely hardened oil of Hyercinna rapeseed oil to 80 parts by mass of rapeseed oil (canola oil) was 50:50. 20 parts by mass of a mixed fat / oil (the content of saturated fatty acids having 16 carbon atoms is 24% by mass and the content of saturated fatty acids having 20 or more carbon atoms is 30% by mass) is added, and sodium methylate is added to the dissolved fat / oil mixture. After performing a non-selective transesterification reaction as a catalyst, decolorization (white clay 3%, 85 ° C., under a reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blowing 5%, 4% Under reduced pressure of 0.0 × 10 ² Pa or less), and the transesterified fats and oils which are 15% at 0 ° C., 3% at 20 ° C., 0% at 40 ° C. and fluid at 30 ° C. A was obtained.

[Production Example 2] Production of transesterified oil / fat B 80 parts by mass of rapeseed oil (canola oil) was mixed with extremely hardened oil of palm oil (the content of saturated fatty acids having 16 carbon atoms was 44% by mass and the content of saturated fatty acids having 20 or more carbon atoms was 44% by mass). (0% by mass), 20 parts by mass of the dissolved oil and fat mixture were subjected to a non-selective transesterification reaction using sodium methylate as a catalyst, and then decolorized (3% clay, 85 ° C., 9.3 × 10 ^2). Decompression (at 250 ° C., 60 minutes, steam blowing rate 5%, under a reduced pressure of 4.0 × 10 ² Pa or less) and SFC (solid fat content) at 0 ° C. 13%, 20% A transesterified fat B which was 2% at 0 ° C., 0% at 40 ° C. and fluid at 30 ° C. was obtained.

[Production Example 3] Production of transesterified oil / fat C 80 parts by mass of rapeseed oil (canola oil) was mixed with an extremely hardened oil of Hyerin rapeseed oil (saturated fatty acid having 16 carbon atoms and having a saturated fatty acid content of 3% by mass and having 20 or more carbon atoms). After adding 20 parts by mass of the dissolved oil and fat mixture and performing a non-selective transesterification reaction using sodium methylate as a catalyst, decolorization (white clay 3%, 85 ° C., 9.3 ×) SFC (solid fat content) is 17% at 0 ° C. under reduced pressure of 10 ² Pa or less and deodorizing (250 ° C., 60 minutes, steam blowing amount 5%, 4.0 × 10 ² Pa or less reduced pressure). , 4% at 20 ° C., 0% at 40 ° C., and a transesterified fat C which was fluid at 30 ° C. was obtained.

[Production Example 4] Production of transesterified oil / fat D Mixed oil / fat (saturated fatty acid content having 16 carbon atoms) in which 88 parts by mass of rapeseed oil (canola oil) was mixed with an extremely hardened oil of Hyercinus rapeseed oil at a mass ratio of 50:50. Is 24% by mass, and the content of saturated fatty acids having 20 or more carbon atoms is 30% by mass), and the non-selective transesterification reaction is performed on the dissolved oil and fat mixture using sodium methylate as a catalyst. Decolorization (white clay 3%, 85 ° C, reduced pressure of 9.3 × 10 ² Pa or less), and deodorization (250 ° C., 60 minutes, 5% steam blowing rate, reduced pressure of 4.0 × 10 ² Pa or less) The transesterified fat D having a solid fat content of 7% at 0 ° C., 2% at 20 ° C. and 0% at 40 ° C. and being fluid at 30 ° C. was obtained.

[Comparative Production Example 1] Production of transesterified oil / fat E Non-selective transesterification reaction of a palm fractionated soft oil having an iodine value of 65 with sodium methylate as a catalyst was carried out, followed by decolorization (white clay 3%, 85 ° C, 9.3). (Under reduced pressure of 10 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, 5% of steam blown under a reduced pressure of 4.0 × 10 ² Pa or less), and SFC (solid fat content) of 32 ° C. at 0 ° C. %, 16% at 20 ° C., 2% at 40 ° C., and a transesterified fat E having a melting point of 33 ° C. which was solid at 30 ° C. and did not show fluidity.

[Comparative Production Example 2] Production of transesterified oil / fat 70 parts by mass of rapeseed oil (canola oil) was added to an extremely hardened oil of Hyercinna rapeseed oil (the saturated fatty acid content of 16 carbon atoms was 3% by mass and the saturated number of carbon atoms was 20 or more) After adding 30 parts by mass of a fatty acid content (59% by mass) and performing a non-selective transesterification reaction on the dissolved oil and fat mixture using sodium methylate as a catalyst, decolorization (white clay 3%, 85 ° C., 9.3) (Under reduced pressure of 10 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, 5% of steam blown under a reduced pressure of 4.0 × 10 ² Pa or less), and SFC (solid fat content) of 34 ° C. at 0 ° C. %, 12% at 20 ° C., 2% at 40 ° C., and a transesterified fat F which was solid at 30 ° C., did not show fluidity, and had a melting point of 39 ° C. was obtained.

[Comparative Production Example 3] Production of transesterified fat G In 96 parts by mass of rapeseed oil (canola oil), as hardened oil, an extremely hardened oil of palm oil and an extremely hardened oil of Hyer cinnamon oil were mixed in a mass of 50:50. 4 parts by mass of the mixed fats and oils (the content of saturated fatty acids having 16 carbon atoms is 24% by mass and the content of saturated fatty acids having 20 or more carbon atoms is 30% by mass) were added to the dissolved fat mixture, and sodium methylate was added. After performing a non-selective transesterification reaction using as a catalyst, decolorization (white clay 3%, 85 ° C., under a reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blowing amount 5%, (Under a reduced pressure of 4.0 × 10 ² Pa or less), and the SFC (solid fat content) is 3% at 0 ° C., 0% at 20 ° C., 0% at 40 ° C., and is transesterified which is fluid at 30 ° C. Fat G was obtained.

<Production of fluid oil composition>
[Example 1]
An oil phase consisting of 97 parts by weight of transesterified oil A and 3 parts by weight of an extremely hardened oil of Hyel rapeseed oil is heated to 70 ° C., completely dissolved and mixed, and then quenched at a cooling rate of −30 ° C./min. And a shortening type fluid oil composition A was prepared. The SFC of the oil phase of the obtained fluid oil composition A is 8% at 10 ° C., 6% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition A was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor), and the viscosity was 20,000 mPa · s to 200 m at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
Further, 50 g of the obtained fluid oil / fat composition A was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 20 ° C. and 12 hours at 40 ° C. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 2]
A fluid fat composition B was obtained in the same manner as in Example 1 except that the transesterified fat A was changed to the transesterified fat B. The SFC of the oil phase of the obtained fluid oil / fat composition B is 7 % at 10 ° C., 4 % at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil-and-fat composition B was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). The viscosity was 20,000 mPa · s to 200 at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition B was put into a Petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 20 ° C. for 12 hours and 40 ° C. for 12 hours. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 3]
A fluid oil composition C was obtained in the same manner as in Example 1, except that the transesterified oil A was changed to the transesterified oil C. The SFC of the oil phase of the obtained fluid fat composition C is 9% at 10 ° C. and 4% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition C was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor), and the viscosity was 20,000 mPa · s to 200 m at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition C was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 20 ° C and 12 hours at 40 ° C. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 4]
A fluid fat composition D was obtained in the same manner as in the blending and production method of Example 1, except that the transesterified fat A was changed to the transesterified fat D. The SFC of the oil phase of the obtained fluid oil / fat composition D is 5% at 10 ° C and 5% at 20 ° C, the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition D was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). The viscosity was 20,000 mPa · s to 200 m at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition D was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 20 ° C and 12 hours at 40 ° C. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 5]
A fluid oil composition E was obtained in the same manner as in Example 1, except that 97 parts by mass of the transesterified oil A was changed to 100 parts by mass, and the extremely hardened oil was not added. The SFC of the oil phase of the obtained fluid oil / fat composition E is 5% at 10 ° C., 3% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition E was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor), and the viscosity was 20,000 mPa · s to 200 m at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition E was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 20 ° C. for 12 hours and 40 ° C. for 12 hours. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 6]
Except that 97 parts by mass of transesterified oil A was changed to 94 parts by mass, and that of the extremely hardened oil was changed from 3 parts by mass to 6 parts by mass, the fluid oil composition F was prepared in the same manner as in the blending and production method of Example 1. Got. The SFC of the oil phase of the obtained fluid fat composition F is 11% at 10 ° C. and 9% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid fat composition F was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). As a result, the viscosity was slightly hard at 10 ° C, but at all temperatures from 10 ° C to 30 ° C. It was 20,000 mPa · s to 200,000 mPa · s, and exhibited good fluidity.
Further, 50 g of the obtained fluid oil / fat composition F was put into a petri dish having a diameter of 90 mm, and a standing test was carried out at a temperature cycle of 12 hours at 20 ° C. and 12 hours at 40 ° C. When the state of solid-liquid separation was observed after standing for one week, no seepage of the liquid component was observed, and no generation of grain was observed.

[Example 7]
A fluid oil composition G was obtained in the same manner as in Example 1, except that 97 parts by mass of the transesterified oil A was changed to 72 parts by mass and 25 parts by mass of rapeseed liquid oil was further added. The SFC of the oil phase of the obtained fluid oil composition G is 7% at 10 ° C. and 5% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid fat composition G was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). As a result, the viscosity was 20,000 mPa · s to 200 at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition G was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 20 ° C and 12 hours at 40 ° C. Observation of the state of solid-liquid separation after standing for one week showed that almost no seepage of the liquid component was observed, and no generation of grain was observed.

[Comparative Example 1]
A fluid fat composition H was obtained in the same manner as in Example 1, except that the transesterified fat A97 was changed to the transesterified fat E50 and the rapeseed liquid oil 47, respectively. The SFC of the oil phase of the obtained fluid fat composition H is 14% at 10 ° C. and 11% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid fat composition H was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). As a result, the viscosity was 20,000 mPa · s to 200 at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition H was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 15 ° C and 12 hours at 35 ° C. When the state of solid-liquid separation was observed after standing for one week, seepage of the liquid component was observed.

[Comparative Example 2]
A fluid oil composition I was obtained in the same manner as in Example 1, except that the transesterified oil A 97 parts by mass was changed to the transesterified oil F 50 parts by mass and the rapeseed liquid oil 47 parts by mass. The SFC of the oil phase of the obtained fluid oil / fat composition I is 13% at 10 ° C., 9% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition I was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). The viscosity was 400,000 mPa · s at 10 ° C. and 200,000 mPa · s at 30 ° C. And the fluidity at 10 ° C. was extremely poor.
In addition, 50 g of the obtained fluid oil / fat composition I was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 15 ° C. for 12 hours and 35 ° C. for 12 hours. When the state of solid-liquid separation was observed after standing for one week, seepage of the liquid component was observed.

[Comparative Example 3]
A fluid oil composition J was obtained in the same manner as in Example 1, except that the transesterified oil A was changed to the transesterified oil G. The SFC of the oil phase of the obtained fluid oil / fat composition J is 4% at 10 ° C., 3% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition J was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor). The viscosity was 20,000 mPa · s to 200 at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity. However, after adjusting the temperature of the fluid oil / fat composition J to 35 ° C., 30 g was put into a 50 ml beaker, and this was stored in a thermostat at 30 ° C .. After one week, the state of solid-liquid separation was observed. The exudation of the components was extremely large.
In addition, 50 g of the obtained fluid oil / fat composition J was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 12 hours at 15 ° C and 12 hours at 35 ° C. When the state of solid-liquid separation was observed after standing for one week, exudation of the liquid component was extremely large.

[Comparative Example 4]
A fluid oil composition K was obtained in the same manner as in Example 1, except that the transesterified oil A was changed to rapeseed liquid oil. The SFC of the oil phase of the obtained fluid oil composition K is 3% at 10 ° C., 3% at 20 ° C., the trans fatty acid content is less than 2% by mass, and substantially no trans fatty acid is contained. Was.
The viscosity of the obtained fluid oil / fat composition K was measured with a viscometer (manufactured by TOKIMEC, using a No. 6 rotor), and the viscosity was 20,000 mPa · s to 200 m at all temperatures from 10 ° C. to 30 ° C. 2,000 mPa · s, and exhibited good fluidity.
In addition, 50 g of the obtained fluid oil / fat composition I was put into a petri dish having a diameter of 90 mm, and a standing test was performed at a temperature cycle of 15 ° C. for 12 hours and 35 ° C. for 12 hours. When the state of solid-liquid separation was observed after standing for one week, exudation of the liquid component was extremely large.

<Manufacture of creamy foods>
Using the obtained fluid fat compositions A to K, sugar creams of Examples 8 to 14 and Comparative Examples 5 to 8 were produced according to the following formulation and production method, and evaluated according to the following evaluation criteria. The results are shown in Table 1.
[Sugar cream formulation and manufacturing method]
20 parts by mass of cheese powder, 15 parts by mass of skim milk powder, 10 parts by mass of corn starch and 10 parts by mass of sugar were mixed with 45 parts by mass of the fluid oil composition to prepare a sugar cream.

[Evaluation of sugar cream]
The sugar creams obtained in Examples 8 to 14 and Comparative Examples 5 to 8 were evaluated for dissolution in the mouth, solid-liquid separation properties and heat-resistant mold retention properties.
The melting in the mouth was evaluated in four steps according to the following evaluation criteria using a sample whose temperature was adjusted to 25 ° C. overnight.
For solid-liquid separation, 30 g of a sample adjusted to 35 ° C. was put into a 50 ml beaker, and this was stored in a thermostat at 30 ° C., and one week later, the state of solid-liquid separation was observed. Was evaluated.
The heat-resistant mold retention was performed by temporarily adjusting the temperature of the sample to 25 ° C., placing the sample in a squeeze bag, squeezing the sample into a petri dish with a chrysanthemum die, closing the lid, and adjusting the temperature at 5 ° C. for 60 minutes. The samples were left overnight in a constant temperature bath at 25 ° C., 25 ° C., 30 ° C., and 35 ° C., the state of sagging was observed, and evaluated in four steps according to the following evaluation criteria.
Table 1 shows the results.

(Evaluation criteria for melting in mouth)
◎ Very good ○ Good △ Somewhat poor × Poor (Solid-liquid separation evaluation criteria)
染 No seepage of the liquid component was observed.
○ Some seepage of liquid components was observed.
Δ: A considerable amount of liquid components began to seep out, and some roughening was observed.
C: A considerable amount of seepage of liquid components and generation of grain were observed.
(Evaluation of heat retention)
◎ No sagging, no problem in shape retention.
○ Although some dripping was observed, the shape was maintained.
△ Significant sagging was observed and the shape retention was somewhat poor.
× Severe dripping and poor shape retention.

<Manufacture of processed fish meat>
Using the obtained fluid oil / fat compositions A to K, the leek-like foods of Examples 15 to 21 and Comparative Examples 9 to 12 were produced according to the following formulation and production method, and evaluated according to the following evaluation criteria. . The results are shown in Table 2.

[Formulation and manufacturing method of negitro-like food]
85 parts by mass of minced tuna lean were mixed with 15 parts by mass of the fluid oil composition to produce a green onion-like food.
[Evaluation of negitro-like food]
With respect to the green onion-like foods obtained in Examples 15 to 21 and Comparative Examples 9 to 12, evaluation of texture, flavor and physical properties was performed according to the following evaluation criteria, and the results are shown in Table 2.

(Evaluation criteria for texture)
◎: Fish and oils and fats blended very well and had a very good texture.
: Good compatibility between fish meat and oil and fat, and good texture.
Δ: The texture is slightly hard and slightly uncomfortable.
X: The fats and oils are too hard, the feeling of discomfort is strong and the texture is poor.
XX: The fats and oils are soft, the discomfort is strong, and the texture is poor.
(Flavor evaluation criteria)
◎ Very good ○ Good △ Somewhat poor × Poor (Evaluation criteria 1 for physical properties)
◎ No seepage of liquid oil was observed.
○ Slight seepage of liquid oil was observed.
Δ: Some seepage of liquid oil was observed.
C: Significant liquid oil seepage was observed.
(Evaluation criteria 2 for physical properties)
◎ No drip was observed.
○ Some drip was seen.
△ Some drip was seen.
D: A large amount of drip was observed.

Claims (5)

Transesterified fats and oils satisfying all of the following (1) to (3) are contained in an oil phase, and 50 to 99% by mass based on the total amount of fats and oils in the oil phase and 1 to 5% by mass of extremely hardened fats and oils based on the oil phase. %, And the SFC of the oil phase is 5 to 20% at 10 ° C and 1 to 10% at 20 ° C, and the oil phase contains 80 to 100% by mass (composition basis). A fluid oil or fat composition, characterized in that:
(1) Transesterified fats and oils obtained by blending a liquid oil and an extremely hardened oil such that the ratio of the extremely hardened oil to the total amount of the liquid oil and the extremely hardened oil is 12 to 20 % by mass. Wherein the liquid oil is selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, potato flower oil, high oleic safflower oil, sunflower oil and high oleic sunflower oil Species or two or more kinds, wherein the extremely hardened oil is an extremely hardened oil of palm oil and / or an extremely hardened oil of Hyercinna rapeseed oil.
(2) SFC (solid fat content) is 5 to 25% at 0 ° C, 1 to 5% at 20 ° C, and 0 to 2% at 40 ° C.
(3) It is fluid at 30 ° C.   The fluid fat composition according to claim 1, wherein the viscosity is 20,000 to 200,000 mPa · s at all temperatures of 10 to 30 ° C.   The fluid fat or oil composition according to claim 1 or 2, wherein the trans fatty acid is less than 10% by mass in all constituent fatty acids of the fat and oil used in the fat and oil composition.   A creamy food comprising the fluid fat composition according to any one of claims 1 to 3.   A processed fish meat food comprising the fluid fat composition according to any one of claims 1 to 3.