JP6664971B2 - Powdered fat composition for soups or sauces - Google Patents
Powdered fat composition for soups or sauces Download PDFInfo
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- JP6664971B2 JP6664971B2 JP2016009335A JP2016009335A JP6664971B2 JP 6664971 B2 JP6664971 B2 JP 6664971B2 JP 2016009335 A JP2016009335 A JP 2016009335A JP 2016009335 A JP2016009335 A JP 2016009335A JP 6664971 B2 JP6664971 B2 JP 6664971B2
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Landscapes
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、調味料の風味を和らげ、口当たりと後味を良くしたスープ類又はソース類を製造するための粉末油脂組成物に関する。また、前記のごとき粉末油脂組成物を用いた、即席スープ類又は即席ソース類もしくはスープ類又はソース類を製造する方法にも関する。 TECHNICAL FIELD The present invention relates to a powdered fat or oil composition for producing soups or sauces having a reduced flavor and improved palatability and aftertaste. The present invention also relates to a method for producing instant soups or instant sauces or soups or sauces using the powdered fat or oil composition as described above.
最近、調理時間が短縮できる等の便利さから、調理済みの食品やインスタント食品（即席食品）の使用頻度が増加している。例えば、即席スープでは、食塩、砂糖、デキストリン、食用油脂、肉エキス、野菜エキス、香辛料、調味料等の原材料が使用され、熱湯を注いでこれらの原材料を溶解することにより簡単にスープを調理できる点に特徴があるが、調味料の味が濃すぎたり、また風味が単調であるため、繰り返し食すると飽きがきやすいとも言われていた。また一方で、調理済みの食品やインスタント食品おいて、風味を改善又は強化するために、様々な油脂が使用されている。こうした食品への油脂の添加方法は、ペースト状や液状の油脂を添加する方法もあれば、粉末状の油脂を添加する方法もある。しかし、ペースト状や液状の油脂を添加する場合には、べたつきがあり、他の粉体と混ざりにくいため、一般的には、粉末状の油脂（つまり粉末油脂）の方が好まれて使用されていた。 Recently, the frequency of use of cooked foods and instant foods (instant foods) has increased due to convenience such as shortening of cooking time. For example, in an instant soup, raw materials such as salt, sugar, dextrin, edible oil and fat, meat extract, vegetable extract, spices, and seasonings are used. It is characterized by the fact that the flavor of the seasoning is too strong and the flavor is monotonous, so it is said that it is easy to get tired when eating repeatedly. On the other hand, various fats and oils have been used in cooked foods and ready-to-eat foods in order to improve or enhance flavor. As a method of adding fats and oils to such foods, there is a method of adding paste or liquid fats and oils, and a method of adding powdery fats and oils. However, when adding paste-like or liquid fats and oils, they are sticky and are difficult to mix with other powders, so powdered fats and oils (that is, powdered fats and oils) are generally preferred and used. I was
このような状況の中、スープ類やソース類の品質や風味を改良する目的で、これまで様々な粉末油脂を使用する方法が提案されている。例えば、常温で粉末状の硬化油脂を全量に対して３０〜７０重量％と、多孔質デンプンに食用液体油脂を多孔質デンプンに対して７０〜１２０重量％吸着させた粉体とを混合したスープ用粉末油脂が知られている（特許文献１）。また、粉末状原料混合物に、融点が４５〜５０℃であり、３０℃におけるＳＦＩが５０〜６２の食用油脂を３〜１２重量％となるように添加し粉末もしくは顆粒化する、スープまたはソース粉末もしくは顆粒の製造方法が知られている（特許文献２）。
こうした従来のスープ類又はソース類は、風味、食感等の向上を目的としてはいるものの、近年、消費者の嗜好が多様化・複雑化する中で、従来の粉末油脂では消費者のニーズを十分に満足しているとはいえず、更に改良された粉末油脂の開発が求められていた。特に最近みられる傾向としては、健康志向を背景に、素材の風味等が強く感じられるように、適度に薄味の食品が好まれており、調味料の風味を和らげる必要があった。また、インスタント食品独特の風味が改善され、飽きのこない、やさしい後味や口当たりの良いものが求められていた。
Under such circumstances, various methods using powdered fats and oils have been proposed for the purpose of improving the quality and flavor of soups and sauces. For example, soup obtained by mixing 30 to 70% by weight of a powdered hardened fat and oil at room temperature with respect to the total amount, and powder obtained by adsorbing edible liquid fat and oil to a porous starch to 70 to 120% by weight to a porous starch. Powder fats and oils for use are known (Patent Document 1). An edible oil or fat having a melting point of 45 to 50 ° C. and an SFI at 30 ° C. of 50 to 62 at 3 ° C. to 3 to 12% by weight is added to the powdery raw material mixture to form a powder or granulate, soup or sauce powder. Alternatively, a method for producing granules is known (Patent Document 2).
Although such conventional soups or sauces are intended to improve flavor, texture, etc., in recent years, with the diversification and complexity of consumer preferences, conventional powdered fats and oils have met consumer needs. It cannot be said that they are sufficiently satisfied, and there has been a demand for further improved powdered fats and oils. Particularly recently, a moderately thin food is preferred so that the flavor of the material can be strongly felt against the background of health, and it is necessary to reduce the flavor of the seasoning. In addition, the flavor unique to instant foods has been improved, and there has been a demand for an easy-to-wear, gentle aftertaste and a palatable one.
本発明の課題は、調味料の風味を和らげ、口当たりと後味を良くしたスープ類又はソース類を製造するための粉末油脂組成物を提供することである。 An object of the present invention is to provide a powdered fat or oil composition for producing soups or sauces having a reduced flavor and an improved palatability and aftertaste.
本発明者らは、粉末油脂を添加することで調味料の風味を和らげ、口当たりと後味を良くしたスープ類又はソース類の製造方法について鋭意研究を行った結果、特定の条件を満たす粉末油脂組成物を用いることによって、調味料の風味を和らげられ、口当たりと後味を良くしたスープ類又はソース類が得られることを見出し、本発明を完成させた。 The present inventors have conducted diligent research on a method for producing soups or sauces having a reduced taste and aftertaste by softening the flavor of the seasoning by adding powdered fats and oils. It has been found that the use of a soup makes it possible to reduce the flavor of the seasoning and to obtain soups or sauces with improved palatability and aftertaste, and completed the present invention.
すなわち、本発明の一態様によれば、次の（ａ）の条件を満たす粉末状の油脂組成物を含有する、スープ類又はソース類用粉末油脂組成物を提供することができる。
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である。
また、本発明の好ましい態様によれば、前記ＸＸＸ型トリグリセリドが８０〜９９質量％と、前記１種以上のＸ２Ｙ型トリグリセリドの合計が２０〜１質量％とを含有する、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい態様によれば、前記ｘが１０〜１８から選択される整数であり、前記ｙが、それぞれ独立して、ｘ＋２〜ｘ＋１０から選択される整数でありかつｙ≦２２である、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい態様によれば、前記ｘが１０〜１２から選択される整数であり、前記ｙが、それぞれ独立して、ｘ＋４〜ｘ＋８から選択される整数でありかつｙ≦２２である、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい態様によれば、ゆるめ嵩密度が０．１〜０．６ｇ／ｃｍ3である、上記粉末油脂組成物を提供することができる。
さらに、本発明の一態様によれば、上記粉末油脂組成物を含有してなる、スープ類又はソース類を提供することができる。
また、本発明の好ましい態様によれば、上記粉末油脂組成物をスープ類又はソース類中に０．０１〜２０質量％含有してなる、スープ類又はソース類を提供することができる。
さらに、本発明の一態様によれば、上記粉末油脂組成物を含有してなる、即席スープ類又は即席ソース類を提供することができる。
また、本発明の好ましい態様によれば、上記粉末油脂組成物を即席スープ類又は即席ソース類中に０．０１〜２０質量％含有してなる、即席スープ類又は即席ソース類を提供することができる。
さらに、本発明の一態様によれば、上記粉末油脂組成物を配合する、スープ類又はソース類の製造法を提供することができる。
また、本発明の好ましい態様によれば、上記粉末油脂組成物をスープ類又はソース類中に０．０１〜２０質量％配合する、スープ類又はソース類の製造法を提供することができる。
さらに、本発明の一態様によれば、上記粉末油脂組成物を配合する、即席スープ類又は即席ソース類の製造法を提供することができる。
また、本発明の好ましい態様によれば、上記粉末油脂組成物を即席スープ類又は即席ソース類中に０．０１〜２０質量％配合する、即席スープ類又は即席ソース類の製造法を提供することができる。
さらに、本発明の一態様によれば、上記粉末油脂組成物を有効成分とする、スープ類又はソース類用風味改良剤を提供することができる。
That is, according to one aspect of the present invention, a powdered fat or oil composition for soups or sauces containing the powdered fat or oil composition satisfying the following condition (a) can be provided.
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having a carbon number x at the first to third positions, and the fatty acid residue of the XXX type triglyceride A fat or oil composition containing 35 to 1% by mass of one or more X2Y-type triglycerides in which one of X is substituted with a fatty acid residue Y having a carbon number y, wherein the carbon number x is selected from 8 to 20. And the number of carbon atoms y is independently an integer selected from x + 2 to x + 12, and y ≦ 22.
Further, according to a preferred aspect of the present invention, the powdery fat or oil composition contains 80 to 99% by mass of the XXX-type triglyceride and 20 to 1% by mass of the total of the one or more X2Y-type triglycerides. Can be provided.
According to a preferred aspect of the present invention, x is an integer selected from 10 to 18, and y is an integer independently selected from x + 2 to x + 10, and y ≦ 22. And the above-described powdered fat and oil composition.
According to a preferred aspect of the present invention, the x is an integer selected from 10 to 12, and the y is each independently an integer selected from x + 4 to x + 8, and y ≦ 22. And the above-described powdered fat and oil composition.
Further, according to a preferred embodiment of the present invention, it is possible to provide the powdered fat or oil composition having a loose bulk density of 0.1 to 0.6 g / cm3.
Further, according to one aspect of the present invention, it is possible to provide soups or sauces containing the powdered fat or oil composition.
Further, according to a preferred embodiment of the present invention, it is possible to provide soups or sauces containing the powdered fat or oil composition in a soup or sauce in an amount of 0.01 to 20% by mass.
Further, according to one aspect of the present invention, it is possible to provide instant soups or instant sauces containing the powdered fat or oil composition.
Further, according to a preferred embodiment of the present invention, it is possible to provide an instant soup or an instant sauce containing the powdered fat or oil composition in an amount of 0.01 to 20% by mass in the instant soup or the instant sauce. it can.
Further, according to one aspect of the present invention, it is possible to provide a method for producing soups or sauces, in which the powdered fat composition is blended.
Further, according to a preferred embodiment of the present invention, it is possible to provide a method for producing soups or sauces, wherein the powdered fat or oil composition is incorporated in a soup or sauce in an amount of 0.01 to 20% by mass.
Further, according to one aspect of the present invention, it is possible to provide a method for producing instant soups or instant sauces, which comprises the powdered fat or oil composition.
Further, according to a preferred embodiment of the present invention, there is provided a method for producing an instant soup or an instant sauce, wherein the powdered fat or oil composition is incorporated in an instant soup or an instant sauce at 0.01 to 20% by mass. Can be.
Further, according to one aspect of the present invention, it is possible to provide a flavor improving agent for soups or sauces, which contains the powdered fat or oil composition as an active ingredient.
本発明によれば、特定の条件を満たす粉末油脂組成物を用いることにより、調味料の風味を和らげ、口当たりと後味を良くしたスープ類又はソース類を簡便に製造することができる。これにより、従来のスープ類又はソース類用粉末油脂では満足できなかった人々の需要に応えることができる。また、お湯等を注ぐだけで、このような風味の良いスープ類又はソース類が簡単に得られる即席スープ類又は即席ソース類を提供することもできる。これにより。調理時間を短縮したいという消費者のニーズにも応えることができる。 ADVANTAGE OF THE INVENTION According to this invention, the flavor of a seasoning can be softened, and soups or sauces which improved the palatability and aftertaste can be easily manufactured by using the powdered fat composition which satisfy | fills specific conditions. As a result, it is possible to meet the needs of people who were not satisfied with the conventional powdered fats and oils for soups or sauces. Further, instant soups or instant sauces in which such a delicious soup or sauce can be easily obtained only by pouring hot water or the like can be provided. By this. It can also meet the needs of consumers who want to reduce cooking time.
以下、本発明のスープ類又はソース類等について順を追って記述する。
＜スープ類又はソース類＞
本発明において「スープ類又はソース類」とは、肉や野菜などを煮込んで作った水分の多い食品をいう。もちろん具材を含んでいても構わない。このようなスープ類又はソース類としては、特に限定されるものではないが、例えば、ポタージュスープ、コンソメスープ、ミネストローネ、カレースープ、ラーメンスープ、だし、味噌汁、豚汁、けんちん汁、お茶漬け、テグタン、トムヤンクンなどのスープ類、カレーソース、ホワイトソース、中華ソースなどのソース類が挙げられる。さらにいえば、クリームシチュー、ビーフシチュー等のシチュー類も、本発明の「スープ類又はソース類」の中に含まれる。本発明においては、特に、ポタージュスープ、ラーメンスープ、お茶漬けが好ましい。
＜即席スープ類又は即席ソース類＞
本発明において「即席スープ類又は即席ソース類」とは、水、湯、牛乳などの水系媒体に分散又は溶解して食用に供することのできるスープ類又はソース類の素をいう。素自体の形状は粉末状又は顆粒状などの即席として利用できる形状であれば特に制限されない。なお、「即席スープ類又は即席ソース類」でいうところの「スープ類又はソース類」の定義は上記と同じである。
Hereinafter, the soups or sauces of the present invention will be described step by step.
<Soups or sauces>
In the present invention, "soups or sauces" refers to foods with a high water content made by boiling meat, vegetables and the like. Of course, it may contain ingredients. Such soups or sauces are not particularly limited, but include, for example, potage soup, consommé soup, minestrone, curry soup, ramen soup, soup stock, miso soup, pork juice, kenchin soup, ochazuke, tegutan, tomjankun and the like. Sauces such as soups, curry sauces, white sauces, and Chinese sauces. Furthermore, stews such as cream stew and beef stew are also included in the “soups or sauces” of the present invention. In the present invention, potage soup, ramen soup and ochazuke are particularly preferred.
<Instant soups or instant sauces>
In the present invention, the term "instant soups or instant sauces" refers to soups or sauces that can be dispersed or dissolved in an aqueous medium such as water, hot water, or milk and served for eating. The shape of the element itself is not particularly limited as long as it can be used as an instant, such as a powder or a granule. The definition of “soups or sauces” in “instant soups or sauces” is the same as above.
＜油脂組成物＞
本発明は、全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有する１種類又はそれ以上のＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である条件から選ばれる、油脂組成物に関する。上記２種類のトリグリセリドを上記質量％にて含む当該油脂組成物は、乳化剤、賦形剤等の添加剤を含めることなく、容易に粉末状の油脂組成物となる。本発明の油脂組成物及び粉末油脂組成物については、先に出願したＰＣＴ／ＪＰ２０１５／０７０８５０（特願２０１４−１４９１６８号）において詳しく説明されているので、ここでは詳細を割愛する。なお、前記出願の内容は、本明細書の中に取り込まれる。以下、本発明の油脂組成物及び粉末油脂組成物の特徴を要約して説明する。
<Oil composition>
The present invention provides, when the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X having a carbon number x at the first to third positions, A fat or oil composition containing 35 to 1% by mass of at least one X2Y-type triglyceride in which one of the fatty acid residues X of the XXX-type triglyceride is substituted with a fatty acid residue Y having a carbon number of y, x is an integer selected from 8 to 20, and the carbon number y is independently an integer selected from x + 2 to x + 12 and is selected from the condition that y ≦ 22. The fat or oil composition containing the above two kinds of triglycerides in the above-mentioned mass% easily becomes a powdery fat or oil composition without including additives such as an emulsifier and an excipient. The fat and oil composition and the powdered fat and oil composition of the present invention are described in detail in PCT / JP2015 / 070850 (Japanese Patent Application No. 2014-149168) filed earlier, and thus the details are omitted here. The contents of the application are incorporated in the present specification. Hereinafter, the characteristics of the fat and oil composition and the powdered fat and oil composition of the present invention will be summarized and described.
＜ＸＸＸ型トリグリセリド＞
本発明の油脂組成物は、全トリグリセリド含有量を１００質量％とした場合、その含有量が６５〜９９質量％である、単一種又は複数種、好ましくは単一種（１種類）のＸＸＸ型トリグリセリドを含む。当該ＸＸＸ型トリグリセリドは、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するトリグリセリドであり、各脂肪酸残基Ｘは互いに同一である。ここで、当該炭素数ｘは８〜２０から選択される整数であり、好ましくは１０〜１８から選択される整数、より好ましくは１０〜１６から選択される整数、更に好ましくは１０〜１２から選択される整数である。
脂肪酸残基Ｘは、飽和あるいは不飽和の脂肪酸残基であってもよい。具体的な脂肪酸残基Ｘとしては、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸及びアラキジン酸等の残基が挙げられるがこれに限定するものではない。脂肪酸としてより好ましくは、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸及びステアリン酸であり、さらに好ましくは、カプリン酸、ラウリン酸、ミリスチン酸及びパルミチン酸であり、殊更好ましくは、カプリン酸及びラウリン酸である。
ＸＸＸ型トリグリセリドは、油脂組成物中の全トリグリセリドを１００質量％とした場合、６５〜９９質量％含まれる。ＸＸＸ型トリグリセリドの含有量として好ましくは、７５〜９９質量％であり、より好ましくは８０〜９９質量％であり、更に好ましくは８３〜９８質量％であり、特に好ましくは８５〜９８質量％であり、殊更好ましくは９０〜９８質量％である。
<XXX type triglyceride>
The fat and oil composition of the present invention, when the total triglyceride content is 100% by mass, the content is 65 to 99% by mass, and a single type or a plurality of types, preferably a single type (one type) of XXX-type triglyceride including. The XXX type triglyceride is a triglyceride having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and the fatty acid residues X are the same. Here, the carbon number x is an integer selected from 8 to 20, preferably an integer selected from 10 to 18, more preferably an integer selected from 10 to 16, and further preferably selected from 10 to 12. Integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include, but are not limited to, residues such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid. More preferably, the fatty acid is capric acid, lauric acid, myristic acid, palmitic acid and stearic acid, further preferably, capric acid, lauric acid, myristic acid and palmitic acid, particularly preferably capric acid and lauric acid. It is.
The XXX type triglyceride is contained in an amount of 65 to 99% by mass when the total triglyceride in the oil and fat composition is 100% by mass. The content of the XXX-type triglyceride is preferably 75 to 99% by mass, more preferably 80 to 99% by mass, still more preferably 83 to 98% by mass, and particularly preferably 85 to 98% by mass. And particularly preferably 90 to 98% by mass.
＜Ｘ２Ｙ型トリグリセリド＞
本発明の油脂組成物は、上記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換したＸ２Ｙ型トリグリセリドを１種以上含む。ここで、１つのＸ２Ｙ型トリグリセリドに含まれる各脂肪酸残基Ｘは互いに同一であり、かつＸＸＸ型トリグリセリドの脂肪酸残基Ｘとも同一である。当該１つのＸ２Ｙ型トリグリセリドに含まれる脂肪酸残基Ｙの炭素数ｙはｘ＋２〜ｘ＋１２でありかつｙ≦２２である条件から選ばれる整数である。炭素数ｙは、好ましくはｙ＝ｘ＋２〜ｘ＋１０を満たし、より好ましくはｙ＝ｘ＋４〜ｘ＋８を満たす条件から選ばれる整数である。また、炭素数ｙの上限値は、好ましくはｙ≦２０であり、より好ましくはｙ≦１８である。本発明の油脂組成物は複数、例えば、２種類〜５種類、好ましくは３〜４種類のＸ２Ｙ型トリグリセリドを含んでいてもよく、その場合の各Ｘ２Ｙ型トリグリセリドの定義は上述の通りである。各Ｘ２Ｙ型トリグリセリドの脂肪酸残基Ｙの炭素数ｙは、上述の範囲内から、各Ｘ２Ｙ型トリグリセリドごとにそれぞれ独立して選択される。例えば、本発明の油脂組成物を、トリカプリンとパーム核ステアリン極度硬化油とをエステル交換して製造する場合は、ｘは共通してｘ＝１０であるが、ｙはそれぞれｙ＝１２、１４、１６及び１８である４種類のＸ２Ｙ型トリグリセリドを含む。
脂肪酸残基Ｙは、飽和あるいは不飽和の脂肪酸残基であってもよい。具体的な脂肪酸残基Ｙとしては、例えば、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸等の残基が挙げられるがこれに限定するものではない。脂肪酸としてより好ましくは、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸であり、さらに好ましくは、ミリスチン酸、パルミチン酸及びステアリン酸である。
このＸ２Ｙ型トリグリセリドの脂肪酸残基Ｙは、１位〜３位の何れに配置していてもよい。
Ｘ２Ｙ型トリグリセリドは、油脂組成物中の全トリグリセリドを１００質量％とした場合、３５〜１質量％含まれる。Ｘ２Ｙ型トリグリセリドの含有量としては、例えば、２５〜１質量％であり、好ましくは２０〜１質量％であり、より好ましくは１７〜１質量％であり、更に好ましくは１５〜２質量％であり、殊更好ましくは１０〜２質量％である。本発明の油脂組成物に複数のＸ２Ｙ型トリグリセリドが含まれる場合、上記Ｘ２Ｙ型トリグリセリドの量は、含まれるＸ２Ｙ型トリグリセリドの合計量である。
<X2Y-type triglyceride>
The oil / fat composition of the present invention contains at least one X2Y-type triglyceride obtained by substituting one of the fatty acid residues X of the XXX-type triglyceride with a fatty acid residue Y having a carbon number of y. Here, the fatty acid residues X contained in one X2Y triglyceride are the same as each other, and are the same as the fatty acid residues X of the XXX triglyceride. The carbon number y of the fatty acid residue Y contained in the one X2Y-type triglyceride is an integer selected from the conditions of x + 2 to x + 12 and y ≦ 22. The carbon number y is an integer selected from the conditions preferably satisfying y = x + 2 to x + 10, and more preferably satisfying y = x + 4 to x + 8. Further, the upper limit of the number of carbon atoms y is preferably y ≦ 20, and more preferably y ≦ 18. The oil / fat composition of the present invention may contain a plurality of, for example, 2 to 5, preferably 3 to 4 types of X2Y-type triglycerides, in which case the definition of each X2Y-type triglyceride is as described above. The carbon number y of the fatty acid residue Y of each X2Y triglyceride is independently selected for each X2Y triglyceride from the above range. For example, when the oil or fat composition of the present invention is produced by transesterifying tricaprin with a palm kernel stearin extremely hardened oil, x is commonly x = 10, and y is y = 12, 14, respectively. 16 and 18 including four types of X2Y triglycerides.
The fatty acid residue Y may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue Y include, but are not limited to, residues such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. More preferred fatty acids are myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and even more preferred are myristic acid, palmitic acid and stearic acid.
The fatty acid residue Y of the X2Y-type triglyceride may be located at any of the first to third positions.
The X2Y-type triglyceride is contained in an amount of 35 to 1% by mass when the total triglyceride in the oil and fat composition is 100% by mass. The content of the X2Y-type triglyceride is, for example, 25 to 1% by mass, preferably 20 to 1% by mass, more preferably 17 to 1% by mass, and still more preferably 15 to 2% by mass. And particularly preferably 10 to 2% by mass. When a plurality of X2Y-type triglycerides are contained in the fat and oil composition of the present invention, the amount of the X2Y-type triglycerides is the total amount of the contained X2Y-type triglycerides.
＜その他のトリグリセリド＞
本発明の油脂組成物は、本発明の効果を損なわない限り、上記ＸＸＸ型トリグリセリド及びＸ２Ｙ型トリグリセリド以外の、その他のトリグリセリドを含んでいてもよい。その他のトリグリセリドは、複数の種類のトリグリセリドであってもよく、合成油脂であっても天然油脂であってもよい。合成油脂としては、トリカプリル酸グリセリル、トリカプリン酸グリセリル等が挙げられる。天然油脂としては、例えば、ココアバター、ヒマワリ油、菜種油、大豆油、綿実油等が挙げられる。本発明の油脂組成物中の全トリグリセリドを１００質量％とした場合、その他のトリグリセリドは、１質量％以上、例えば、５〜３０質量％程度含まれていても問題はない。その他のトリグリセリドの含有量は、例えば、０〜３０質量％、好ましくは０〜１８質量％、より好ましくは０〜１５質量％、更に好ましくは０〜８質量％である。
<Other triglycerides>
The oil / fat composition of the present invention may contain other triglycerides other than the XXX type triglyceride and the X2Y type triglyceride as long as the effects of the present invention are not impaired. Other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats or oils. Examples of the synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the total triglyceride in the oil and fat composition of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 30% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.
＜その他の成分＞
本発明の油脂組成物は、上記トリグリセリドの他、任意に乳化剤、香料、脱脂粉乳、全脂粉乳、ココアパウダー、砂糖、デキストリン等のその他の成分を含んでいてもよい。これらその他の成分の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、油脂組成物の全質量を１００質量％とした場合、０〜７０質量％、好ましくは０〜６５質量％、より好ましくは０〜３０質量％である。その他成分は、その９０質量％以上が、平均粒径が１０００μｍ以下である紛体であることが好ましく、平均粒径が５００μｍ以下の紛体であることがより好ましい。なお、ここでいう平均粒径は、レーザー回折散乱法（ISO133201及びISO9276-1）によって測定した値である。
但し、本発明の好ましい油脂組成物は、実質的に油脂のみからなることが好ましい。ここで油脂とは、実質的にトリグリセリドのみからなるものである。また、「実質的に」とは、油脂組成物中に含まれる油脂以外の成分または油脂中に含まれるトリグリセリド以外の成分が、油脂組成物または油脂を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Other ingredients>
The oil / fat composition of the present invention may optionally contain other components such as an emulsifier, a fragrance, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, etc., in addition to the above triglyceride. The amount of these other components can be any amount as long as the effect of the present invention is not impaired. For example, when the total mass of the fat and oil composition is 100% by mass, 0 to 70% by mass, preferably It is 0 to 65% by mass, more preferably 0 to 30% by mass. 90% by mass or more of the other components are preferably powders having an average particle diameter of 1000 μm or less, and more preferably powders having an average particle diameter of 500 μm or less. Here, the average particle size is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, the preferred fat and oil composition of the present invention preferably comprises substantially only fat and oil. Here, the fat or oil is substantially composed of only triglyceride. In addition, “substantially” means that a component other than the fat or oil contained in the fat or oil composition or a component other than the triglyceride contained in the fat or oil is defined as 100% by mass of the fat or oil composition or the fat or oil. It means 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.
＜粉末油脂組成物＞
本発明の粉末油脂組成物は、上記油脂組成物中に含まれるトリグリセリドを融解して溶融状態の上記油脂組成物を得、この油脂組成物を冷却することにより、噴霧やミル等の粉砕機による機械粉砕等特別の加工手段を採らなくても、粉末状の油脂組成物（粉末油脂組成物）を得ることができる。より具体的には、上記ＸＸＸ型トリグリセリドと上記Ｘ２Ｙ型トリグリセリドを含有する油脂組成物を任意に加熱・融解して溶融状態の油脂組成物を得、その後冷却して溶融状態の油脂組成物よりも体積が増加した空隙を有する固形物を形成する。得られた該固形物を篩にかける等により外部より軽く衝撃を加えて粉砕する（ほぐす）ことで容易に粉末油脂組成物を得ることができる。
<Powder fat composition>
The powdered fat or oil composition of the present invention is obtained by melting the triglyceride contained in the fat or oil composition to obtain the above-mentioned fat or oil composition in a molten state, and by cooling the fat or oil composition, a pulverizer such as a spray or a mill is used. A powdery fat or oil composition (powdery fat or oil composition) can be obtained without using any special processing means such as mechanical pulverization. More specifically, the fat and oil composition containing the XXX type triglyceride and the X2Y type triglyceride is arbitrarily heated and melted to obtain a fat and oil composition in a molten state, and then cooled to obtain a fat and oil composition in a molten state. Form solids with voids of increased volume. The powdered fat or oil composition can be easily obtained by pulverizing (unraveling) the obtained solid substance by applying a light impact from the outside by sieving or the like.
＜粉末油脂組成物の物性＞
本発明の粉末油脂組成物は、常温（２０℃）で粉末状の固体である。
本発明の粉末油脂組成物のゆるめ嵩密度は、例えば実質的に油脂のみからなる場合、０．１〜０．６ｇ／ｃｍ3、好ましくは０．１５〜０．５ｇ／ｃｍ3であり、より好ましくは０．２〜０．４ｇ／ｃｍ3である。ここで「ゆるめ嵩密度」とは、粉体を自然落下させた状態の充填密度である。ゆるめ嵩密度（ｇ／ｃｍ3）の測定は、例えば、内径１５ｍｍ×２５ｍＬのメスシリンダーに、当該メスシリンダーの上部開口端から２ｃｍ程度上方から粉末油脂組成物の適量を落下させて疎充填し、充填された質量（ｇ）の測定と容量（ｍＬ）の読み取りを行い、ｍＬ当たりの当該粉末油脂組成物の質量（ｇ）を算出することで求めることができる。また、ゆるめ嵩密度は、（株）蔵持科学器械製作所のカサ比重測定器を使用し、JIS K-6720（又はISO 1060-1及び2）に基づいて測定したカサ比重から算出することもできる。具体的には、試料１２０ｍＬを、受器（内径４０ｍｍ×高さ８５ｍｍの１００ｍＬ円柱形容器）の上部開口部から３８ｍｍの高さの位置から、該受器に落とす。受器から盛り上がった試料はすり落とし、受器の内容積（１００ｍＬ）分の試料の質量（Ａｇ）を秤量し、以下の式からゆるめ嵩密度を求めることができる。
ゆるめ嵩密度（ｇ／ｍＬ）＝Ａ（ｇ）／１００（ｍＬ）
測定は３回行ってその平均値を取ることが好ましい。
<Physical properties of powdered fat and oil composition>
The powdered fat composition of the present invention is a powdery solid at normal temperature (20 ° C.).
The loose bulk density of the powdered fat or oil composition of the present invention is, for example, when substantially composed of only fat or oil, is 0.1 to 0.6 g / cm 3, preferably 0.15 to 0.5 g / cm 3, more preferably 0.2 to 0.4 g / cm3. Here, the “loose bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm 3) is measured, for example, by dropping an appropriate amount of the powdered oil and fat composition into a measuring cylinder having an inner diameter of 15 mm × 25 mL from above about 2 cm from the upper opening end of the measuring cylinder, and loosely filling the filling. The measured mass (g) and the volume (mL) are read, and the mass (g) of the powdered fat or oil composition per mL can be calculated. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring device manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm above the upper opening of the receiver (a 100-mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample raised from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
It is preferable to perform the measurement three times and take the average value.
＜粉末油脂組成物の製造方法＞
本発明の粉末油脂組成物は、以下の工程、
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換したＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である、油脂組成物を調製する工程、
（ｂ）前記油脂組成物を加熱し、前記油脂組成物中に含まれるトリグリセリドを融解して溶融状態の前記油脂組成物を得る任意の工程、
（ｄ）溶融状態の前記油脂組成物を冷却して粉末油脂組成物を得る工程、
を含む方法によって製造することができる。
また、上記工程（ｂ）と（ｄ）の間に、工程（ｃ）として粉末生成を促進するための任意工程、例えば（ｃ１）シーディング工程、（ｃ２）テンパリング工程、及び／又は（ｃ３）予備冷却工程を含んでいてもよい。さらに上記工程（ｄ）で得られる粉末油脂組成物は、工程（ｄ）の冷却後に得られる固形物を粉砕して粉末状の油脂組成物を得る工程（ｅ）によって得られるものであってもよい。
<Method for producing powdered oil / fat composition>
The powdered fat or oil composition of the present invention comprises the following steps:
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having a carbon number x at the first to third positions, and the fatty acid residue of the XXX type triglyceride A fat or oil composition containing 35 to 1% by mass of an X2Y triglyceride in which one of X is substituted with a fatty acid residue Y having a carbon number y, wherein the carbon number x is an integer selected from 8 to 20. A step of preparing a fat or oil composition, wherein the carbon number y is independently an integer selected from x + 2 to x + 12, and y ≦ 22.
(B) an optional step of heating the fat / oil composition to melt the triglyceride contained in the fat / oil composition to obtain the molten fat / oil composition;
(D) a step of cooling the molten fat and oil composition to obtain a powdered fat and oil composition;
Can be produced.
Further, between the above steps (b) and (d), any step for promoting powder generation as step (c), for example, (c1) a seeding step, (c2) a tempering step, and / or (c3) A pre-cooling step may be included. Further, the powdered oil or fat composition obtained in the above step (d) may be obtained by the step (e) of pulverizing a solid obtained after cooling in the step (d) to obtain a powdery oil or fat composition. Good.
（ａ）油脂組成物の調製工程Ｉ
工程（ａ）で調製される油脂組成物は、上述したとおりのＸＸＸ型トリグリセリド（１種類又はそれ以上）とＸ２Ｙ型トリグリセリド（１種類又はそれ以上）とを、上述した質量％で含有するものである。具体的には、例えば、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリド（１種類又はそれ以上）と、１位〜３位に炭素数ｙの脂肪酸残基Ｙを有するＹＹＹ型トリグリセリド（１種類又はそれ以上）とを別々に入手し、ＸＸＸ型トリグリセリド／ＹＹＹ型トリグリセリドの質量比で９０／１０〜９９／１にて混合して反応基質を得（ここで、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙはｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である）、前記反応基質を加熱し、触媒の存在下でエステル交換反応する工程を経て得られる。
（ａ）油脂組成物の調製工程ＩＩ
本発明の工程（ａ）で調製される油脂組成物の製造方法としては、さらに以下に示すようなＸＸＸ型トリグリセリドとＸ２Ｙ型トリグリセリドを同時かつ直接合成する方法を挙げることができる。すなわち、本調製工程ＩＩは、ＸＸＸ型トリグリセリドとＸ２Ｙ型トリグリセリドを得るために、ＸＸＸ型トリグリセリドとＹＹＹ型トリグリセリドとを別々に合成してエステル交換するということはせず、双方のトリグリセリドを製造するための原料（脂肪酸または脂肪酸誘導体とグリセリン）を、例えば単一の反応容器に投入し、同時かつ直接合成する。
（ａ）油脂組成物の調製工程ＩＩＩ
油脂組成物は、さらに６５〜９９質量％の範囲外にあるＸＸＸ型トリグリセリド及び／または３５〜１質量％の範囲外にあるＸ２Ｙ型トリグリセリドを含む油脂組成物を調製した後、ＸＸＸ型トリグリセリド又はＸ２Ｙ型トリグリセリドを更に添加することによって６５〜９９質量％のＸＸＸ型トリグリセリドと３５〜１質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得てもよい（希釈による油脂組成物の調製）。例えば、５０〜７０質量％のＸＸＸ型トリグリセリドと５０〜３０質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得た後、所望量のＸＸＸ型トリグリセリドを添加して６５〜９９質量％のＸＸＸ型トリグリセリドと３５〜１質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得てもよい。
(A) Preparation Step I of Fat and Oil Composition
The fat or oil composition prepared in the step (a) contains the XXX-type triglyceride (one or more) and the X2Y-type triglyceride (one or more) in the above-described mass% as described above. is there. Specifically, for example, an XXX-type triglyceride (one or more types) having a fatty acid residue X having a carbon number x in the first to third positions and a fatty acid residue Y having a carbon number y in the first to third positions are provided. YYY-type triglycerides (one or more) are separately obtained and mixed at a mass ratio of XXX-type triglyceride / YYY-type triglyceride of 90/10 to 99/1 to obtain a reaction substrate (here, The carbon number x is an integer selected from 8 to 20, the carbon number y is an integer selected from x + 2 to x + 12, and y ≦ 22), and heating the reaction substrate in the presence of a catalyst. It is obtained through a step of transesterification.
(A) Preparation step II of oil and fat composition
Examples of the method for producing the oil / fat composition prepared in the step (a) of the present invention include a method for simultaneously and directly synthesizing XXX type triglyceride and X2Y type triglyceride as described below. That is, in the present preparation step II, in order to obtain XXX type triglyceride and X2Y type triglyceride, XXX type triglyceride and YYY type triglyceride are not separately synthesized and transesterified, but both triglycerides are produced. Are fed into, for example, a single reaction vessel and synthesized simultaneously and directly.
(A) Preparation Step III of Oil and Fat Composition
The fat or oil composition further comprises a XXX type triglyceride or X2Y after preparing a fat and oil composition containing XXX type triglyceride outside the range of 65 to 99% by mass and / or X2Y type triglyceride outside the range of 35 to 1% by mass. A fat composition containing 65-99% by mass of XXX-type triglyceride and 35-1% by mass of X2Y-type triglyceride may be obtained by further adding the type-triglyceride (preparation of fat-and-oil composition by dilution). For example, after obtaining a fat and oil composition containing 50 to 70% by mass of XXX type triglyceride and 50 to 30% by mass of X2Y type triglyceride, a desired amount of XXX type triglyceride is added thereto and 65 to 99% by mass of XXX type. You may obtain the fat-and-oil composition containing a triglyceride and 35-1 mass% of X2Y type triglyceride.
（ｂ）溶融状態の前記油脂組成物を得る工程
上記（ｄ）工程の前に、上記工程（ａ）で得られた油脂組成物は、調製された時点で溶融状態にある場合、加熱せずにそのまま冷却されるが、得られた時点で溶融状態にない場合は、任意に加熱され、該油脂組成物中に含まれるトリグリセリドを融解して溶融状態の油脂組成物を得る。
ここで、油脂組成物の加熱は、上記油脂組成物中に含まれるトリグリセリドの融点以上の温度、特にＸＸＸ型トリグリセリド及びＸ２Ｙ型トリグリセリドを融解できる温度、例えば、７０〜２００℃、好ましくは、７５〜１５０℃、より好ましくは８０〜１００℃であることが適当である。また、加熱は、例えば、０．５〜３時間、好ましくは、０．５〜２時間、より好ましくは０．５〜１時間継続することが適当である。
(B) Step of obtaining the oil or fat composition in a molten state Before the step (d), if the oil or fat composition obtained in the step (a) is in a molten state at the time of preparation, it is not heated. When it is not in a molten state at the time when it is obtained, it is arbitrarily heated to melt the triglyceride contained in the oil and fat composition to obtain a molten oil and fat composition.
Here, the heating of the oil / fat composition is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil / fat composition, in particular, at a temperature at which the XXX type triglyceride and the X2Y type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to 200 ° C. It is suitable that the temperature is 150 ° C, more preferably 80 to 100 ° C. The heating is suitably continued for, for example, 0.5 to 3 hours, preferably 0.5 to 2 hours, and more preferably 0.5 to 1 hour.
（ｄ）溶融状態の油脂組成物を冷却して粉末油脂組成物を得る工程
上記工程（ａ）又は（ｂ）で得られた溶融状態の油脂組成物は、さらに冷却されて粉末油脂組成物を形成する。
ここで、「溶融状態の油脂組成物を冷却」とは、溶融状態の油脂組成物を、当該油脂組成物の融点より低い温度に保つことを意味する。「油脂組成物の融点より低い温度」とは、例えば、当該融点より１〜３０℃低い温度、好ましくは当該融点より１〜２０℃低い温度、より好ましくは当該融点より１〜１５℃低い温度である。溶融状態にある油脂組成物の冷却は、例えばｘが８〜１０のときは最終温度が、好ましくは１０〜３０℃、より好ましくは１５〜２５℃、更に好ましくは１８〜２２℃の温度になるように冷却することによって行われる。冷却における最終温度は、例えばｘが１１又は１２のときは、好ましくは３０〜４０℃、より好ましくは３２〜３８℃、更に好ましくは３３〜３７℃であり、ｘが１３又は１４のときは、好ましくは４０〜５０℃、より好ましくは４２〜４８℃、更に好ましくは４４〜４７℃であり、ｘが１５又は１６のときは、好ましくは５０〜６０℃、より好ましくは５２〜５８℃、更に好ましくは５４〜５７℃であり、ｘが１７又は１８のときは、好ましくは６０〜７０℃、より好ましくは６２〜６８℃、更に好ましくは６４〜６７℃であり、ｘが１９又は２０のときは、好ましくは７０〜８０℃、より好ましくは７２〜７８℃、更に好ましくは７４〜７７℃である。上記最終温度において、例えば、好ましくは２時間以上、より好ましくは４時間以上、更に好ましくは６時間〜２日間静置することが適当である。場合によっては、例えばＸＸＸ型トリグリセリドの脂肪酸残基Ｘの炭素数ｘが８〜１２の場合など、比較的粉体化に時間を要するものは、特に以下の（ｃ）工程を使用しない場合、例えば２〜８日間、具体的には３〜７日間、より具体的には約６日間静置しなければならない場合もある。
(D) Step of cooling the molten fat / oil composition to obtain a powdered fat / oil composition The molten fat / oil composition obtained in the above step (a) or (b) is further cooled to obtain a powdered fat / oil composition. Form.
Here, "cooling the molten fat or oil composition" means to keep the molten fat or oil composition at a temperature lower than the melting point of the fat or oil composition. "The temperature lower than the melting point of the fat composition" refers to, for example, a temperature 1 to 30C lower than the melting point, preferably a temperature 1 to 20C lower than the melting point, more preferably a temperature 1 to 15C lower than the melting point. is there. For example, when x is 8 to 10, the final temperature is preferably 10 to 30 ° C, more preferably 15 to 25 ° C, and still more preferably 18 to 22 ° C when cooling the oil and fat composition in a molten state. It is done by cooling. The final temperature in the cooling is, for example, when x is 11 or 12, preferably 30 to 40 ° C, more preferably 32 to 38 ° C, still more preferably 33 to 37 ° C. When x is 13 or 14, It is preferably 40 to 50 ° C, more preferably 42 to 48 ° C, and still more preferably 44 to 47 ° C. When x is 15 or 16, preferably 50 to 60 ° C, more preferably 52 to 58 ° C, It is preferably 54 to 57 ° C, and when x is 17 or 18, it is preferably 60 to 70 ° C, more preferably 62 to 68 ° C, still more preferably 64 to 67 ° C, and when x is 19 or 20, Is preferably 70 to 80 ° C, more preferably 72 to 78 ° C, and still more preferably 74 to 77 ° C. At the final temperature described above, for example, it is suitable to allow the mixture to stand preferably for 2 hours or more, more preferably 4 hours or more, and still more preferably 6 hours to 2 days. In some cases, for example, in the case where the number of carbon atoms x of the fatty acid residue X of the XXX type triglyceride is 8 to 12 and a relatively long time is required for pulverization, particularly when the following step (c) is not used, for example, In some cases, it may be necessary to stand for 2-8 days, specifically 3-7 days, more specifically about 6 days.
（ｃ）粉末生成促進工程
さらに、上記工程（ａ）又は（ｂ）と（ｄ）との間に、（ｃ）粉末生成を促進するための任意工程として、工程（ｄ）で使用する溶融状態の油脂組成物に対し、シーディング法（ｃ１）、テンパリング法（ｃ２）及び／又は（ｃ３）予備冷却法による処理を行ってもよい。
ここで、（ｃ１）シーディング法とは、粉末の核（種）となる成分を溶融状態にある油脂組成物の冷却時に少量添加して、粉末化を促進する方法である。具体的には、例えば、工程（ｂ）で得られた溶融状態にある油脂組成物に、当該油脂組成物中のＸＸＸ型トリグリセリドと炭素数が同じＸＸＸ型トリグリセリドを好ましくは８０質量％以上、より好ましくは９０質量％以上含む油脂粉末を核（種）となる成分として準備する。この核となる油脂粉末を、溶融状態にある油脂組成物の冷却時、当該油脂組成物の温度が、例えば、最終冷却温度±０〜＋１０℃、好ましくは＋５〜＋１０℃の温度に到達した時点で、当該溶融状態にある油脂組成物１００質量部に対して０．１〜１質量部、好ましくは０．２〜０．８質量部添加することにより、油脂組成物の粉末化を促進する方法である。
（ｃ２）テンパリング法とは、溶融状態にある油脂組成物の冷却において、最終冷却温度で静置する前に一度、工程（ｄ）の冷却温度よりも低い温度、例えば５〜２０℃低い温度、好ましくは７〜１５℃低い温度、より好ましくは１０℃程度低い温度に、好ましくは１０〜１２０分間、より好ましくは３０〜９０分間程度冷却することにより、油脂組成物の粉末化を促進する方法である。
（ｃ３）予備冷却法とは、前記工程（ａ）又は（ｂ）で得られた溶融状態の油脂組成物を、工程（ｄ）にて冷却する前に、工程（ａ）又は（ｂ）の溶融状態の温度よりも低く、工程（ｄ）の冷却温度よりも高い温度で一旦予備冷却する方法である。工程（ｄ）の冷却温度より高い温度とは、例えば、工程（ｄ）の冷却温度よりも２〜４０℃高い温度、好ましくは３〜３０℃高い温度、より好ましくは４〜３０℃高い温度、さらに好ましくは５〜１０℃程度高い温度であり得る。前記予備冷却する温度を低く設定すればするほど、工程（ｄ）の冷却温度における本冷却時間を短くすることができる。すなわち、予備冷却法とは、シーディング法やテンパリング法と異なり、冷却温度を段階的に下げるだけで油脂組成物の粉末化を促進できる方法であり、工業的に製造する場合に利点が大きい。
(C) Powder generation promotion step Further, between the above step (a) or (b) and (d), (c) an optional step for promoting powder generation, a molten state used in step (d) May be subjected to a seeding method (c1), a tempering method (c2), and / or (c3) a precooling method.
Here, the (c1) seeding method is a method in which a component serving as a core (seed) of a powder is added in a small amount at the time of cooling a fat or oil composition in a molten state to promote powdering. Specifically, for example, the XXX-type triglyceride having the same carbon number as the XXX-type triglyceride in the fat-and-oil composition is preferably added to the oil-and-fat composition in the molten state obtained in the step (b) by 80% by mass or more. Preferably, an oil or fat powder containing 90% by mass or more is prepared as a core (seed) component. When the fat or oil powder serving as the core is cooled, the temperature of the fat or oil composition reaches, for example, a final cooling temperature of ± 0 to + 10 ° C., preferably +5 to + 10 ° C. Then, a method of promoting powderization of the oil and fat composition by adding 0.1 to 1 part by mass, preferably 0.2 to 0.8 part by mass with respect to 100 parts by mass of the oil and fat composition in the molten state. It is.
(C2) The tempering method is a method of cooling the oil or fat composition in a molten state, once before being allowed to stand at the final cooling temperature, once at a temperature lower than the cooling temperature of step (d), for example, at a temperature lower by 5 to 20 ° C. A method for promoting powderization of the fat and oil composition by cooling to a temperature preferably 7 to 15 ° C lower, more preferably about 10 ° C lower, preferably for 10 to 120 minutes, more preferably about 30 to 90 minutes. is there.
(C3) The pre-cooling method refers to the step (a) or (b) of the molten fat or oil composition obtained in the step (a) or (b) before being cooled in the step (d). This is a method of temporarily pre-cooling at a temperature lower than the temperature in the molten state and higher than the cooling temperature in step (d). The temperature higher than the cooling temperature in step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature in step (d), preferably 3 to 30 ° C. higher, more preferably 4 to 30 ° C. higher, More preferably, the temperature can be as high as about 5 to 10C. The lower the pre-cooling temperature, the shorter the main cooling time at the cooling temperature in step (d). That is, unlike the seeding method and the tempering method, the pre-cooling method is a method that can promote the pulverization of the fat or oil composition only by gradually lowering the cooling temperature, and has a great advantage in the case of industrial production.
（ｅ）固形物を粉砕して粉末油脂組成物を得る工程
上記工程（ｄ）の冷却によって粉末油脂組成物を得る工程は、より具体的には、工程（ｄ）の冷却によって得られる固形物を粉砕して粉末油脂組成物を得る工程（ｅ）によって行われてもよい。
詳細に説明すると、まず、上記ＸＸＸ型トリグリセリドと上記Ｘ２Ｙ型トリグリセリドを含有する油脂組成物を融解して溶融状態の油脂組成物を得、その後冷却して溶融状態の油脂組成物よりも体積が増加した空隙を有する固形物を形成する。空隙を有する固形物となった油脂組成物は、軽い衝撃を加えることで粉砕でき、固形物が容易に崩壊して粉末状となる。
ここで、軽い衝撃を加える手段は特に特定されないが、振る、篩に掛ける等により、軽く振動（衝撃）を与えて粉砕する（ほぐす）方法が、簡便で好ましい。
(E) Step of pulverizing a solid to obtain a powdered oil / fat composition The step of obtaining the powdered oil / fat composition by cooling in the above step (d) is more specifically a solid obtained by cooling in the step (d) May be performed by the step (e) of pulverizing the powdery fat or oil composition.
More specifically, first, the fat and oil composition containing the XXX type triglyceride and the X2Y type triglyceride is melted to obtain a fat and oil composition in a molten state, and then cooled to increase the volume compared to the fat and oil composition in a molten state. To form a solid having a void. The fat or oil composition that has become a solid having voids can be pulverized by applying a slight impact, and the solid easily disintegrates into a powder.
Here, a means for applying a light impact is not particularly specified, but a method of giving a light vibration (impact) and shaking (relaxing) by shaking, sieving or the like is simple and preferable.
＜粉末油脂組成物に含まれるその他の成分＞
本発明の粉末油脂組成物は、任意に乳化剤、タンパク質、澱粉、酸化防止剤等のその他の成分を含んでいてもよい。例えば、粉末油脂組成物に対し、乳化作用のあるものを加えることによって、粉末油脂組成物の水系への分散性を向上させることができる。これらその他の成分の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、粉末油脂組成物の全質量を１００質量％とした場合、０〜７０質量％、好ましくは０〜６５質量％、より好ましくは０〜３０質量％である。
但し、本発明の好ましい粉末油脂組成物は、実質的に油脂のみからなることが好ましい。ここで油脂とは、実質的にトリグリセリドのみからなるものである。また、「実質的に」とは、粉末油脂組成物中に含まれる油脂以外の成分または油脂中に含まれるトリグリセリド以外の成分が、油脂組成物または油脂を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Other components contained in powdered fat / oil composition>
The powdered oil or fat composition of the present invention may optionally contain other components such as an emulsifier, a protein, a starch and an antioxidant. For example, by adding a substance having an emulsifying action to the powdered oil / fat composition, the dispersibility of the powdered oil / fat composition in an aqueous system can be improved. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered fat or oil composition is 100% by mass, 0 to 70% by mass is preferable. Is 0 to 65% by mass, more preferably 0 to 30% by mass.
However, it is preferable that the powdered fats and oils composition of the present invention consist essentially of fats and oils. Here, the fat or oil is substantially composed of only triglyceride. The term “substantially” means that when the component other than the fat or oil contained in the powdered fat or oil composition or the component other than the triglyceride contained in the fat or oil is 100% by mass of the fat or oil composition, for example, 0% -15% by mass, preferably 0-10% by mass, more preferably 0-5% by mass.
＜粉末油脂組成物の含有量＞
本発明のスープ類又はソース類は、粉末油脂組成物を加えた後のスープ類又はソース類の全質量を１００質量％とした場合に、スープ類又はソース類中に上記粉末油脂組成物を０．０１〜２０質量％、より好ましくは０．０５〜１５質量％、さらに好ましくは０．０７〜１０質量％、殊更好ましくは０．０８〜０．５質量％含有する。０．０１質量％未満では、所望の効果が得られないし、２０質量％を超える場合は、好ましい風味にならない。
また、本発明の粉末油脂組成物は、上記のようにスープ類又はソース類の全質量を基準に添加されるだけでなく、従来の即席スープ又は即席ソースの素を基準に添加されることもある。この場合を、本発明では単純に「対粉ベース」という。つまり、本発明における「対粉ベース」とは、従来の即席スープ又は即席ソースの素（粉末もしくは顆粒）の全質量１００質量％とした場合の粉末油脂組成物の含有量を意味する。なお、計算を簡略化するため、即席スープ又は即席ソースの素の中に、薬味、かやく類等のその他の物質が含まれていても、それらを含めて計算する。上記粉末油脂組成物の添加量は、対粉ベースでいうと、１〜４０質量％、より好ましくは２〜３０質量％、さらに好ましくは２〜２０質量％である。
<Contents of powdered fat and oil composition>
The soups or sauces of the present invention contain 0% of the above-described powdery fat or oil composition in soups or sauces when the total mass of the soups or sauces after adding the powdery fat or oil composition is 100% by mass. 0.01 to 20% by mass, more preferably 0.05 to 15% by mass, further preferably 0.07 to 10% by mass, particularly preferably 0.08 to 0.5% by mass. If the amount is less than 0.01% by mass, a desired effect cannot be obtained. If the amount exceeds 20% by mass, a desirable flavor is not obtained.
Further, the powdered fat composition of the present invention is not only added based on the total mass of soups or sauces as described above, but also may be added based on the ingredients of conventional instant soups or instant sauces. is there. In the present invention, this case is simply referred to as “anti-flour base”. In other words, the term "based on powder" in the present invention means the content of the powdered fat or oil composition when the total mass (powder or granule) of the conventional instant soup or instant sauce is 100% by mass. Note that, in order to simplify the calculation, even if other ingredients such as spices and oysters are included in the ingredients of the instant soup or the instant sauce, the calculation is performed including those substances. The amount of the powdered fat composition to be added is 1 to 40% by mass, more preferably 2 to 30% by mass, and still more preferably 2 to 20% by mass on a powder basis.
＜スープ類又はソース類に含まれる食用油脂＞
本発明のスープ類又はソース類は、上記粉末油脂組成物のほか、任意の食用油脂を含むことができる。このような食用油脂としては、食用油、マーガリン、ファットスプレッド、及びショートニングなどが挙げられ、これらの一種又は２種以上を併用することができる。前記食用油脂の原料としては、例えば、ヤシ油、パーム核油、パーム油、パーム分別油（パームオレイン、パームスーパーオレイン等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、乳脂、ココアバター等やこれらの混合油、加工油脂等を使用することができる。これら食用油脂の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、粉末油脂組成物の全質量を１００質量％とした場合、０〜１００質量％、好ましくは０〜７５質量％、より好ましくは０〜５０質量％である。
<Edible oils and fats contained in soups or sauces>
The soups or sauces of the present invention can contain any edible fats and oils in addition to the powdered fat and oil composition. Such edible oils and fats include edible oil, margarine, fat spread, shortening and the like, and one or more of these can be used in combination. Raw materials of the edible oils and fats include, for example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, sal fat, monkey fractionated oil, illipe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, mixed oils thereof, processed oils and the like can be used. The amount of these edible oils and fats can be any amount as long as the effects of the present invention are not impaired. For example, when the total weight of the powdered oil and fat composition is 100% by mass, 0 to 100% by mass, preferably It is 0 to 75% by mass, more preferably 0 to 50% by mass.
＜スープ類又はソース類に含まれるその他の成分＞
本発明のスープ又はソース類においては、上記粉末油脂組成物や食用油脂のほか、一般的に配合される原材料をあわせて使用することができる。例えば、肉類、野菜類、キノコ類、卵類、穀粉類、澱粉類などの食品に加えて、野菜、魚貝、畜肉エキスなどのエキス類、脱脂粉乳などの乳製品、砂糖、デキストリンなどの糖類、甘味料、エリスリトールなどの糖アルコール、アミノ酸などの各種調味料、食物繊維、乳化剤、食塩、香辛料、酸化防止剤、増粘剤、ミネラル、酵素、香料、色素などが挙げられ、これらの１種又は２種以上を適宜使用することができる。
本発明のスープ類又はソース類に加えられる水は通常の水であればよく、特に限定されない。水はスープ類又はソース類に含まれる原材料の配合量によって、適宜、調節して添加することができる。
<Other ingredients contained in soups or sauces>
In the soups or sauces of the present invention, commonly used raw materials can be used in addition to the powdered fats and oils composition and the edible fats and oils. For example, in addition to foods such as meat, vegetables, mushrooms, eggs, flours and starches, vegetables, fish and shellfish, extracts such as animal meat extracts, dairy products such as skim milk powder, sugars such as sugar and dextrin , Sweeteners, sugar alcohols such as erythritol, various seasonings such as amino acids, dietary fiber, emulsifiers, salt, spices, antioxidants, thickeners, minerals, enzymes, flavors, pigments and the like. Alternatively, two or more kinds can be appropriately used.
The water added to the soups or sauces of the present invention may be any ordinary water, and is not particularly limited. Water can be appropriately adjusted and added depending on the amount of raw materials contained in the soups or sauces.
＜スープ類又はソース類の製造法＞
本発明のスープ類又はソース類の製造法としては、原材料の種類によって様々な方法が考えられので、公知の製造法であれば特に制限されない。例えば、煮る、炒める、焼くなどの適当な加熱処理を施した原材料を容器に入れ、適当な量の水を加えた後、撹拌しながら加熱し、得られた混合物を均質化処理する。均質化手段は十分に撹拌混合できるものであれば何でもよいが、撹拌後のスープ類又はソース類が均質になるまで行う。このような装置の例としては、ホモミキサー、二軸攪拌機、コロイドミル、ステファンカッター等の攪拌機が挙げられる。得られたスープ類又はソース類は、必要に応じて、レトルト処理に付されることもある。その方法は通常行われている方法であればよく、スープ類又はソース類を密封包装した後、加熱加圧処理される。
本発明の即席スープ類又は即席ソース類の製造法としては、原材料の種類によって様々な方法が考えられるので、公知の製造法であれば特に制限されない。例えば、原材料を乾燥する工程が含まれ、スプレードライ、真空乾燥、凍結乾燥、凍結真空乾燥などの方法が挙げられる。適宜、乾燥された原材料を造粒したり切断したりする方法も採用される。乾燥された原材料は適切な量だけ混合されて、適宜水系媒体に分散又は溶解されて、即席スープ類又は即席ソース類となる。混合方法としては、上記原材料をＶブレンダー、ナウターミキサー、ヘンシェルミキサー、流動層ミキサーなどの機械で混合すればよい。即席スープ類又は即席ソース類の形態としては、粉末状、顆粒状、キューブ状など、即席として使用できる形態であれば特に制限されない。
<Method for producing soups or sauces>
As a method for producing the soups or sauces of the present invention, various methods can be considered depending on the types of raw materials, and there is no particular limitation as long as they are known production methods. For example, a raw material that has been subjected to an appropriate heat treatment such as boil, fry, bake, or the like is placed in a container, an appropriate amount of water is added, and the mixture is heated with stirring to homogenize the obtained mixture. The homogenizing means may be any as long as it can be sufficiently stirred and mixed, and the homogenization is performed until the soups or sauces after stirring become homogeneous. Examples of such an apparatus include a homomixer, a twin-screw stirrer, a colloid mill, and a stirrer such as a Stefan cutter. The obtained soups or sauces may be subjected to a retort treatment as necessary. Any method may be used as long as it is a commonly used method. After the soups or sauces are hermetically sealed and packaged, they are heated and pressurized.
As a method for producing the instant soups or instant sauces of the present invention, various methods are conceivable depending on the types of raw materials, and there is no particular limitation as long as they are known production methods. For example, the method includes a step of drying raw materials, and includes methods such as spray drying, vacuum drying, freeze drying, and freeze vacuum drying. As appropriate, a method of granulating or cutting the dried raw material is also employed. The dried raw materials are mixed in an appropriate amount, and are appropriately dispersed or dissolved in an aqueous medium to obtain instant soups or instant sauces. As a mixing method, the above-mentioned raw materials may be mixed by a machine such as a V blender, a Nauter mixer, a Henschel mixer, a fluidized bed mixer, or the like. The form of the instant soup or the instant sauce is not particularly limited as long as it can be used as an instant, such as a powder, a granule, and a cube.
＜スープ類又はソース類用風味改良剤＞
ところで、以上述べたように、本発明に用いる粉末油脂組成物は、スープ類又はソース類を調味料の風味を和らげ、口当たりと後味を良くしたものへ改変するから、本発明は、上記粉末油脂組成物を有効成分とする、スープ類又はソース類用風味改良剤にも関する。以下に示すように、本発明のスープ類又はソース類用風味改良剤をスープ類又はソース類に配合することにより、スープ類又はソース類を、調味料の風味を和らげ、口当たりと後味を良くしたものとする風味改良効果を得ることができる。
本発明のスープ類又はソース類用風味改良剤は、上述の粉末油脂組成物を含有する。本発明のスープ類又はソース類用風味改良剤は、少量で効果を発揮するため、上記の粉末油脂組成物を、好ましくは６０質量％以上含有し、より好ましくは８０質量％以上含有し、さらに好ましくは１００質量％以上含有する。
また、本発明のスープ類又はソース類用風味改良剤は、有効成分であると上述した粉末油脂組成物を含有したものであればよく、この他に本発明の効果を損なわない範囲で、大豆油、菜種油などの油脂、デキストリン、澱粉等の賦形剤、品質改良剤等の他の成分を含有させたものであってもよい。
但し、本発明の好ましいスープ類又はソース類用風味改良剤は、実質的に当該粉末油脂組成物のみからなることが好ましい。また「実質的に」とは、スープ類又はソース類用風味改良剤中に含まれる粉末油脂組成物以外の成分が、スープ類又はソース類用風味改良剤を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Flavor improver for soups or sauces>
By the way, as described above, the powdered fat or oil composition used in the present invention is intended to modify soups or sauces into those having a reduced flavor of seasonings and improved mouthfeel and aftertaste. The present invention also relates to a flavor improver for soups or sauces containing the composition as an active ingredient. As shown below, the flavor improver for soups or sauces of the present invention is blended with soups or sauces, soups or sauces, to soften the flavor of seasonings, to improve mouthfeel and aftertaste. The desired flavor improving effect can be obtained.
The flavor improver for soups or sauces of the present invention contains the above powdered fat or oil composition. Since the flavor improver for soups or sauces of the present invention exerts its effect in a small amount, the above-mentioned powdered fat or oil composition preferably contains at least 60% by mass, more preferably at least 80% by mass, Preferably, the content is 100% by mass or more.
Further, the flavor improver for soups or sauces of the present invention may be any as long as it contains the powdered fat or oil composition described above as an active ingredient. Other ingredients such as fats and oils such as soybean oil and rapeseed oil, excipients such as dextrin and starch, and quality improving agents may be contained.
However, it is preferable that the preferred flavor improver for soups or sauces of the present invention consists essentially of the powdered fat or oil composition. Further, “substantially” means that the components other than the powdered fat and oil composition contained in the flavor improver for soups or sauces are 100% by mass of the flavor improver for soups or sauces. It means 0 to 15% by mass, preferably 0 to 10% by mass, more preferably 0 to 5% by mass.
次に、実施例および比較例を挙げ、本発明を更に詳しく説明するが、本発明はこれらに何ら制限されるものではない。また。以下において「％」とは、特別な記載がない場合、質量％を示す。 Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, “%” means “% by mass” unless otherwise specified.
＜原料油脂＞
（１）粉末油脂組成物Ａ（融点約２８℃）：
〔ｘ＝１０、ｙ＝１８、テンパリング法〕
攪拌機、温度計、窒素ガス吹込管及び水分分離機を備えた５００ｍＬの四つ口フラスコに、グリセリン（阪本薬品工業社製）４４．１ｇ（０．４７９ｍｏｌ）と、ステアリン酸（Ｐａｌｍａｃ９８−１８（アシッドケム社製））２５．９ｇ（０．０９１ｍｏｌ）とカプリン酸（Ｐａｌｍａｃ９９−１０（アシッドケム社製））２６６．０ｇ（１．５４４ｍｏｌ）を仕込み、窒素気流下、２５０℃の温度で１５時間反応させた。過剰のカプリン酸を１９０℃、減圧下にて留去した後、脱色・濾過、脱臭を行い、５０℃において淡黄色液状の反応物を２４５ｇ得た（ＸＸＸ型：８０．６質量％、Ｘ２Ｙ型：１７．３質量％）。得られた反応物６０ｇとトリカプリン（日清オイリオグループ（株）製）１４０ｇを混合し原料油脂とした（ＸＸＸ型：９４．０質量％、Ｘ２Ｙ型：５．２質量％）。原料油脂を８０℃にて０．５時間維持して完全に融解し、１０℃恒温槽にて１時間冷却した後、２０℃恒温槽にて１２時間静置し、体積が増加した空隙を有する固形物を形成させた後、ほぐすことで粉末状の結晶組成物を得た（ゆるめ嵩密度：０．３ｇ/cm3、平均粒径１１６μｍ）。このようにして製造した粉末油脂組成物を以下の実施例で用いた。
（２）粉末油脂組成物Ｂ（融点約４４℃）
〔ｘ＝１２、ｙ＝１８、テンパリング法〕
攪拌機、温度計、窒素ガス吹込管及び水分分離機を備えた５００ｍＬの四つ口フラスコに、グリセリン（阪本薬品工業社製）３８．８ｇ（０．４２１ｍｏｌ）と、ステアリン酸（Ｐａｌｍａｃ９８−１８（アシッドケム社製））２６．２ｇ（０．０９２ｍｏｌ）とラウリン酸（Ｐａｌｍａｃ９９−１０（アシッドケム社製））２７１．３ｇ（１．３５４ｍｏｌ）を仕込み、窒素気流下、２５０℃の温度で１５時間反応させた。過剰のラウリン酸を２２０℃、減圧下にて留去した後、脱色・濾過、脱臭を行い、５０℃において淡黄色液状の反応物を２４２ｇ得た（ＸＸＸ型：７８．３質量％、Ｘ２Ｙ型：１９．２質量％）。得られた反応物６０ｇとトリラウリン（日清オイリオグループ（株）製）１４０ｇを混合し原料油脂とした（ＸＸＸ型：９３．１質量％、Ｘ２Ｙ型：５．８質量％）。原料油脂を８０℃にて０．５時間維持して完全に融解し、２８℃恒温槽にて０．５時間冷却した後、３５℃恒温槽にて１２時間静置し、体積が増加した空隙を有する固形物を形成させた後、ほぐすことで粉末状の結晶組成物を得た（ゆるめ嵩密度：０．３ｇ/cm3、平均粒径１３０μｍ）。このようにして製造した粉末油脂組成物を以下の実施例で用いた。
ここで、ゆるめ嵩密度は、（株）蔵持科学器械製作所のカサ比重測定器を使用し、JIS K-6720（又はISO 1060-1及び2）に基づいて測定したカサ比重から算出した。具体的には、試料１２０ｍＬを、受器（内径４０ｍｍ×高さ８５ｍｍの１００ｍＬ円柱形容器）の上部開口部から３８ｍｍの高さの位置から、該受器に落とした。続いて、受器から盛り上がった試料をすり落とし、受器の内容積（１００ｍＬ）分の試料の質量（Ａｇ）を秤量し、以下の式からゆるめ嵩密度を求めた。
ゆるめ嵩密度（ｇ／ｍＬ）＝Ａ（ｇ）／１００（ｍＬ）
測定は３回行って、その平均値を測定値とした。
ここで、平均粒径は、日機装株式会社製 Ｍｉｃｒｏｔｒａｃ ＭＴ３３００ＥｘII）でレーザー回折散乱法（ISO133201、ISO9276-1）に基づいて測定した。
（３）油脂粉末
油脂粉末（日清オイリオグループ株式会社：ジュピターＰ１）
<Raw oils and fats>
(1) Powder and fat composition A (melting point: about 28 ° C.):
[X = 10, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas injection tube, and a water separator, 44.1 g (0.479 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and stearic acid (Palmac 98-18 (Acidchem) were added. 25.9 g (0.091 mol) and 266.0 g (1.544 mol) of capric acid (Palmac 99-10 (manufactured by Acidchem)) were charged and reacted at 250 ° C. for 15 hours under a nitrogen stream. . After distilling off excess capric acid at 190 ° C. under reduced pressure, decolorization, filtration and deodorization were performed to obtain 245 g of a pale yellow liquid reaction product at 50 ° C. (XXX type: 80.6% by mass, X2Y type) : 17.3% by mass). 60 g of the obtained reaction product and 140 g of tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw material fat (XXX type: 94.0% by mass, X2Y type: 5.2% by mass). The raw fats and oils are completely melted at 80 ° C. for 0.5 hour, cooled in a 10 ° C. constant temperature bath for 1 hour, and then left standing in a 20 ° C. constant temperature bath for 12 hours to have a void whose volume has increased. After a solid was formed, it was loosened to obtain a powdery crystal composition (loose bulk density: 0.3 g / cm3, average particle size: 116 μm). The powder and fat composition thus produced was used in the following Examples.
(2) Powder and fat composition B (melting point: about 44 ° C)
[X = 12, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, a thermometer, a nitrogen gas inlet tube and a water separator, 38.8 g (0.421 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and stearic acid (Palmac 98-18 (Acidchem) were added. 26.2 g (0.092 mol) and 271.3 g (1.354 mol) of lauric acid (Palmac 99-10 (Acid Chem)) were reacted under a nitrogen stream at a temperature of 250 ° C. for 15 hours. . Excess lauric acid was distilled off at 220 ° C. under reduced pressure, followed by decolorization / filtration and deodorization to obtain 242 g of a pale yellow liquid reaction product at 50 ° C. (XXX type: 78.3% by mass, X2Y type). : 19.2% by mass). 60 g of the obtained reaction product and 140 g of trilaurin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw material fat (XXX type: 93.1% by mass, X2Y type: 5.8% by mass). The raw material fats and oils were completely melted by maintaining at 80 ° C. for 0.5 hour, cooled in a 28 ° C. constant temperature bath for 0.5 hour, and then allowed to stand in a 35 ° C. constant temperature bath for 12 hours to increase the volume of the increased volume. After forming a solid having the following, a powdery crystal composition was obtained (loose bulk density: 0.3 g / cm3, average particle size: 130 μm). The powdered fat composition thus produced was used in the following Examples.
Here, the loose bulk density was calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk specific gravity measuring device of Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample was dropped on the receiver (at a height of 38 mm from the upper opening of the receiver (100-mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm)). Subsequently, the sample raised from the receiver was scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver was weighed, and the loose bulk density was determined from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement was performed three times, and the average value was used as the measured value.
Here, the average particle size was measured based on a laser diffraction scattering method (ISO133201, ISO9276-1) with Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.
(3) Oil and fat powder Oil and fat powder (Nissin Oillio Group Co., Ltd .: Jupiter P1)
＜その他の原材料＞
（１）即席ポタージュスープ
即席ポタージュスープ（クノール食品株式会社製：コーンクリーム[ポタージュ]）
原材料として、野菜、澱粉、砂糖、デキストリン、食用油脂、食塩、全粉乳、チーズ、タンパク質濃縮ホエイパウダー、加糖脱脂練乳、乳蛋白、乳等を主原料とする食品、バター、チキンエキス、酵母エキス、香辛料、たまねぎエキス、うきみ（クルトン）、調味料（アミノ酸等）等が含まれている。また、１７．６ｇ当たり、エネルギーは７６ｋｃａｌ、タンパク質は１．０ｇ、脂質は２．６ｇ、炭水化物は１２ｇ、ナトリウムは４１０ｍｇ、食塩相当量は１．０ｇである。
（２）即席ラーメンスープ
即席ラーメンスープ（サンヨー食品株式会社製：サッポロ一番塩ラーメン[スープのみ]）
原材料として、食塩、香辛料、糖類、チキンエキス、ポークエキス、ねぎ、かつおエキス、発酵調味料等が含まれている。また、１食当たり、エネルギーは３７ｋｃａｌ、ナトリウムは２．３ｇ、食塩相当量は４．３ｇである。
（３）即席お茶漬け
即席お茶漬け（永谷園株式会社製：お茶漬け海苔）
原材料として、調味顆粒（食塩、砂糖、抹茶、昆布粉）、あられ、海苔、調味料等が含まれている。また、１袋（６ｇ）当たり、エネルギーは１５ｋｃａｌ、タンパク質は０．５ｇ、脂質は０．０４ｇ、炭水化物は３．１ｇ、ナトリウムは８５８ｍｇ、食塩相当量は２．２ｇである。
<Other raw materials>
(1) Instant potage soup Instant potage soup (Knoul Foods, Inc .: corn cream [potage])
As raw materials, vegetables, starch, sugar, dextrin, edible fats and oils, salt, whole milk powder, cheese, protein-concentrated whey powder, sweetened skim condensed milk, milk protein, foods mainly containing milk, butter, chicken extract, yeast extract, Contains spices, onion extract, sea cucumber (croton), seasonings (amino acids, etc.). Also, per 17.6 g, energy is 76 kcal, protein is 1.0 g, lipid is 2.6 g, carbohydrate is 12 g, sodium is 410 mg, and salt equivalent is 1.0 g.
(2) Instant Ramen Soup Instant Ramen Soup (Sanyo Foods Co., Ltd .: Sapporo Ichiban Shio Ramen [only soup])
Raw materials include salt, spices, sugars, chicken extract, pork extract, green onion, bonito extract, fermented seasoning and the like. In addition, energy per meal is 37 kcal, sodium is 2.3 g, and salt equivalent is 4.3 g.
(3) Instant Ochazuke Instant Ochazuke (Nagayaen Co., Ltd .: Ochazuke nori)
Raw materials include seasoning granules (salt, sugar, matcha, kelp powder), hail, seaweed, seasonings, and the like. Also, per bag (6 g), energy is 15 kcal, protein is 0.5 g, lipid is 0.04 g, carbohydrate is 3.1 g, sodium is 858 mg, and salt equivalent is 2.2 g.
［実施例１〜２］
＜ポタージュスープの製造＞
下記表１〜２の配合に従って、実施例１〜２、比較例１〜２のポタージュスープを製造した。具体的には、即席ポタージュスープの素に、本発明の粉末油脂組成物又は油脂粉末を０．２質量％（対粉ベースで２質量％）混合した後、お湯１５０ｃｃを加えて良く掻き混ぜ、ポタージュスープを製造した。なお、表の数字は小数点第３位を四捨五入したものである。
[Examples 1 and 2]
<Manufacture of potage soup>
According to the formulations in Tables 1 and 2 below, potage soups of Examples 1 and 2 and Comparative Examples 1 and 2 were produced. Specifically, after mixing the powdered fat or oil composition or the fat or oil powder of the present invention in an instant potage soup with 0.2% by mass (2% by mass based on powder), 150cc of hot water is added, and the mixture is thoroughly stirred. A potage soup was produced. The numbers in the table are rounded off to two decimal places.
＜ポタージュスープの評価＞
上記で製造した、実施例１〜２と比較例１〜２のポタージュスープについて、以下の評価方法に従って評価した。
<Evaluation of potage soup>
The potage soups of Examples 1-2 and Comparative Examples 1-2 produced above were evaluated according to the following evaluation methods.
＜ポタージュスープの評価方法＞
（１）調味料の風味の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
○：調味料の風味が和らいでおり、適度な濃さの味が感じられる
△：調味料の風味が若干和らいでいるが、味がやや濃く感じられる
×：調味料の風味が強く感じられ、濃い味に感じられる
（２）後味・口当たりの評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した
○：後味、口当たりがすっきりしており、のどごしがよい
△：後味、口当たりのすっきり感にやや欠ける
×：後味、口当たりがすっきりしていない
<How to evaluate potage soup>
(1) Evaluation method of flavor of seasonings According to the following criteria, five expert panelists comprehensively evaluated the flavors.
：: The flavor of the seasoning is mild, and a moderately rich taste is felt. △: The flavor of the seasoning is slightly reduced, but the flavor is felt somewhat dark. ×: The flavor of the seasoning is strongly felt, (2) Evaluation method of aftertaste and mouthfeel Comprehensively evaluated by five skilled panelists according to the following criteria. ○: The aftertaste and mouthfeel are clear, and the taste is good. Slightly lacking in refreshing taste ×: Aftertaste, not refreshing
表１〜２から明らかであるように、本発明の粉末油脂組成物を用いて製造したポタージュスープは、無添加及び油脂粉末を用いて製造したものと比較して、調味料の風味が和らいでおり、適度な濃さの味が感じられた。また、後味、口当たりがすっきりしており、のどごしがよかった。このような風味・食感は従前のポタージュスープには見られないものである。また、油脂粉末を添加したものは若干コクが増す傾向が認められた。
最近、健康志向などを背景に、消費者には味の薄いものが好まれており、調味料の風味を和らげられたスープ類やソース類は新たな需要を生み出す可能性がある。さらに、インスタント食品は従前から飽きが来やすい食品といわれているが、後味や口当たりがすっきりとしたインスタント食品が提供できるようになることによって、飽きのこないスープ類やソース類を提供できる道が開けたと考える。
As is clear from Tables 1 and 2, the potage soup produced using the powdered fat or oil composition of the present invention has a reduced flavor of the seasoning as compared with those produced using no additive and the fat or oil powder. And a moderately rich taste was felt. The aftertaste and taste were refreshing, and the taste was good. Such flavors and textures are not found in conventional potage soups. In addition, the addition of the fat and oil powder tended to increase the body slightly.
In recent years, consumers have been liking light-tasting foods for reasons such as health consciousness, and soups and sauces whose seasonings have been reduced in flavor may create new demand. In addition, instant foods have long been said to be easy to get tired of, but the ability to provide instant foods with a refreshing aftertaste and taste has opened the way to provide soups and sauces that do not get tired. Think
［実施例３〜４］
＜ラーメンスープの製造＞
下記表３〜４の配合に従って、実施例３〜４、比較例３〜４のラーメンスープを製造した。具体的には、即席ラーメンスープの素に、本発明の粉末油脂組成物又は油脂粉末を０，０８質量％（対粉ベースで５質量％）添加した後、お湯２００ｃｃを加えて良く掻き混ぜ、ラーメンスープを製造した。なお、表の数字は小数点第３位を四捨五入したものである。
[Examples 3 and 4]
<Manufacture of ramen soup>
According to the formulations in Tables 3 and 4 below, ramen soups of Examples 3 and 4 and Comparative Examples 3 and 4 were produced. Specifically, after adding the powdered fat or oil composition or the fat or oily powder of the present invention to the instant ramen soup base in an amount of 0.008% by mass (5% by mass on a flour basis), 200 cc of hot water was added, and the mixture was thoroughly stirred. Ramen soup was produced. The numbers in the table are rounded off to two decimal places.
＜ラーメンスープの評価＞
上記で製造した、実施例３〜４と比較例３〜４のラーメンスープについて、実施例１〜２と同様に、上記評価方法に従って評価した。
<Evaluation of ramen soup>
The ramen soups of Examples 3 and 4 and Comparative Examples 3 and 4 produced above were evaluated in the same manner as in Examples 1 and 2 according to the evaluation method described above.
表３〜４から明らかであるように、本発明の粉末油脂組成物を用いて製造したラーメンスープは、無添加及び油脂粉末を用いて製造したものと比較して、調味料の風味が和らいでおり、適度な濃さの味が感じられた。また、後味、口当たりがすっきりしており、のどごしがよかった。このような風味・食感は従前のラーメンスープには見られないものであった。また、油脂粉末を用いたものは微細な油滴が浮き、外観的に不自然な感じがしたが、本発明の粉末油脂組成物を用いた場合は自然な油滴がスープ表面に広がり、適度な油浮きがあるので、ラーメンスープの外観として好ましいものであった。さらに、無添加及び油脂粉末を添加したものは飽きがくるが、本発明の粉末油脂組成物を添加したものは、後味や口当たりがすっきりしているため、飽きがこないと考えられた。 As is clear from Tables 3 and 4, the ramen soup produced using the powdered fat or oil composition of the present invention has a reduced flavor of the seasoning as compared to those produced using no additive and the fat or oil powder. And a moderately rich taste was felt. The aftertaste and taste were refreshing, and the taste was good. Such flavor and texture were not found in conventional ramen soup. In addition, when using the fat and oil powder, fine oil droplets floated and felt unnatural in appearance, but when using the powder and fat composition of the present invention, natural oil droplets spread on the soup surface, and Because of the oil floating, it was preferable as the appearance of ramen soup. Furthermore, it was thought that those without the addition and with the addition of the fat or oil powder were tired, but those with the powdered fat or oil composition of the present invention had a refreshing aftertaste and mouthfeel, and were considered not to get tired.
［実施例５〜６］
＜お茶漬けの製造＞
下記表５〜６の配合に従って、実施例５〜６、比較例５〜６のお茶漬けを製造した。具体的には、即席お茶漬の素に、本発明の粉末油脂組成物又は油脂粉末を０．１９質量％（対粉ベースで５質量％）添加した後、よく振り混ぜた。次いで、ご飯１００ｇの上にのせ、お湯１５０ｃｃを加えて良く掻き混ぜて、お茶漬けを製造した。なお、表の数字は小数点第３位を四捨五入したものである。
[Examples 5 to 6]
<Manufacture of Ochazuke>
According to the formulations shown in Tables 5 and 6, the tea pickles of Examples 5 and 6 and Comparative Examples 5 and 6 were produced. Specifically, 0.19% by mass (5% by mass on a powder basis) of the powdery fat or oil composition or the fat or oily powder of the present invention was added to the instant ochazonomoto and then shaken well. Next, the rice was put on 100 g of rice, 150 cc of hot water was added, and the mixture was stirred well to produce ochazuke. The numbers in the table are rounded off to two decimal places.
＜お茶漬けの評価＞
上記で製造した、実施例５〜６と比較例５〜６のお茶漬けについて、実施例１〜４と同様に、上記評価方法に従って評価した。
<Evaluation of Ochazuke>
The tea pickles of Examples 5 to 6 and Comparative Examples 5 to 6 produced above were evaluated in the same manner as in Examples 1 to 4 according to the above evaluation method.
表５〜６の結果から明らかであるように、本発明の粉末油脂組成物を用いて製造したお茶漬けは、無添加及び油脂粉末を用いて製造したものと比較して、調味料の風味が和らいでおり、適度な濃さの味が感じられた。また、後味、口当たりがすっきりしており、のどごしがよかった。また、本発明の粉末油脂組成物を用いた場合はやや塩味が際立つように感じられたが特に問題はない。むしろ、このことは、本発明の粉末油脂組成物を添加することで味付けが調節できる可能性を示すものであると考えられた。 As is clear from the results of Tables 5 and 6, the Ochazuke produced using the powdered fat or oil composition of the present invention has a reduced flavor of the seasoning as compared to those produced using no additive and using the fat or oil powder. And a moderately rich taste was felt. The aftertaste and taste were refreshing, and the taste was good. In addition, when the powdered oil or fat composition of the present invention was used, the saltiness was slightly noticeable, but there was no particular problem. Rather, this was considered to indicate the possibility of adjusting the seasoning by adding the powdered fat or oil composition of the present invention.
Claims (12)
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの飽和の脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの飽和の脂肪酸残基Ｘの１つを炭素数ｙの飽和の脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは１０〜１２から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋４〜ｘ＋８から選択される整数でありかつｙ≦２２である。 A powdered fat or oil composition for soups or sauces, comprising a powdered fat or oil composition satisfying the following condition (a):
(A) Assuming that the total triglyceride content is 100% by mass, the XXX type triglyceride having a saturated fatty acid residue X having x carbon atoms at the 1st to 3rd positions is 65 to 99% by mass, and the XXX type triglyceride is saturated. A fat or oil composition comprising 35 to 1% by mass of at least one X2Y triglyceride obtained by substituting one of the fatty acid residues X of the above with a saturated fatty acid residue Y having a carbon number y, wherein the carbon number x Is an integer selected from 10 to 12 , and the carbon number y is each independently an integer selected from x + 4 to x + 8 , and y ≦ 22.
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