JP6717570B2 - Oil and fat composition for instant cooked food and instant cooked food using the same - Google Patents
Oil and fat composition for instant cooked food and instant cooked food using the same Download PDFInfo
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- JP6717570B2 JP6717570B2 JP2015121459A JP2015121459A JP6717570B2 JP 6717570 B2 JP6717570 B2 JP 6717570B2 JP 2015121459 A JP2015121459 A JP 2015121459A JP 2015121459 A JP2015121459 A JP 2015121459A JP 6717570 B2 JP6717570 B2 JP 6717570B2
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- oil
- fat
- oils
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Landscapes
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、固形ルウ等の即席調理食品の原料の食用油脂として使用される即席調理食品用油脂組成物とそれを用いた即席調理食品に関する。 TECHNICAL FIELD The present invention relates to an oil and fat composition for instant cooked foods used as an edible oil and fat as a raw material for instant cooked foods such as solid roux, and an instant cooked food using the same.
カレールウ、ハヤシルウ、ホワイトルウ等の固形ルウは、小麦粉、食用油脂、調味料等を配合して混合加熱した後、包材となる成形容器の型に流し込み、冷却固化させることによって製造される。この固形ルウは、一般に常温で流通・販売され、調理時には熱水に溶解しカレーやシチュー等として喫食に供され、その簡便さと美味しさから、家庭、食堂、給食等に広く使用されている。 Solid roux such as curry roux, hayashirou, and white roux are produced by blending wheat flour, edible oil and fat, seasoning and the like, mixing and heating, and then pouring the mixture into a mold of a molding container to be cooled and solidified. This solid roux is generally distributed and sold at room temperature, dissolved in hot water during cooking, and served as curry, stew, etc., and is widely used in homes, cafeterias, lunches, etc. because of its simplicity and taste.
この固形ルウは、調理時には包材から取り出し、肉や野菜と調味料等を加えて煮込んだスープ類に割り入れて溶解し、ソース類を製造しているが、この際に作業性良く調理ができることが求められている。 This solid roux is taken out of the packaging material during cooking, and is added to meat and vegetables and seasonings and cooked in soups that are cooked and dissolved to produce sauces. It is required to be able to do it.
例えば、型に流し込んで冷却固化し固形ルウを製造した後、その流通時や保管時に、固形ルウに含まれる油脂のうち２不飽和トリグリセリド及び３不飽和トリグリセリド等の低融点トリグリセリドである液状油が経時的に染みだす場合があるが、液状油が染みだすと固形ルウ表面にベタツキを生じ、包材に密着するため、包材から固形ルウを取り出す際に型剥がれしにくくなる。 For example, a liquid oil that is a low-melting point triglyceride such as a di-unsaturated triglyceride and a tri-unsaturated triglyceride among the fats and oils contained in the solid roux after being poured into a mold to be solidified by cooling to produce a solid roux is distributed and stored. Although it may exude over time, when the liquid oil exudes, it causes stickiness on the surface of the solid roux and adheres to the packaging material, which makes it difficult to remove the mold when taking out the solid roux from the packaging material.
また包材から固形ルウを取り出した後、熱水に割り入れる際には、常温でのスナップ性が良いことが求められている。スナップ性は、即席調理食品の手での折りやすさ、割りやすさであり、爽快なスナップ性を有していると調理作業を簡便で好適なものとすることができる。 Further, when the solid roux is taken out from the packaging material and then cracked into hot water, it is required to have a good snap property at room temperature. The snapping property is the easiness of folding and splitting the instant cooked food by hand, and the refreshing snapping property makes the cooking work simple and suitable.
そして固形ルウから製造されるソース類には、口に入れた際に速やかに溶ける口溶け感が、美味しさをだすために重要である。例えば、食べた時にワックス感即ち蝋のように口溶けが悪くぬめり感があることを抑制し、口溶けを良好なものとすることが望まれている。 In addition, in sauces produced from solid roux, the melting feeling in the mouth, which is quickly melted when placed in the mouth, is important for producing deliciousness. For example, it is desired to suppress the feeling of wax when eating, that is, the feeling of wax being poorly melted and having a slimy feel, and making the mouth melt good.
従来、固形ルウ用の油脂組成物としては、牛脂、ラード等の動物油脂に部分的な水素添加を行い融点を高めた部分硬化油やその混合油脂が使用されてきた。しかし、部分硬化油は一般にトランス酸量が高く、近年では、消費者の健康意識の高まりと共にトランス酸を低減させたいという要求も出てきている。 Conventionally, as a fat composition for solid roux, a partially hydrogenated oil obtained by partially hydrogenating an animal fat such as beef tallow or lard to raise its melting point, or a mixed fat or oil thereof has been used. However, the partially hydrogenated oil generally has a high trans acid content, and in recent years, there has been a demand for reducing the trans acid as consumer health awareness increases.
そこで近年では、トランス酸量の比較的少ないパーム系油脂やエステル交換油脂の使用量が増えている。 Therefore, in recent years, the amount of palm-based fats and oils and transesterified fats and oils having a relatively low trans acid amount has been increasing.
しかし、パーム系油脂は、一般に硬化油に比べると結晶化速度が遅く、それに起因して、固形ルウにおける包材からの型剥がれ、スナップ性が悪くなる傾向があり、これを改善することが望まれている。 However, palm-based oils and fats generally have a slower crystallization rate than hardened oils, and as a result, mold release from the packaging material in the solid roux tends to deteriorate, and snap properties tend to deteriorate, and it is desirable to improve this. It is rare.
一般に、油脂の改良や添加剤によって結晶化をコントロールすることで、即席調理食品用油脂組成物の特性を改善することが検討されている。特許文献１、２ではパーム分別油の硬質部やそのエステル交換油脂等を使用することで結晶促進を図っているが、融点が高く、また分別油は硬質部であることから、良好な口溶けを得るのが難しい。 In general, it has been investigated to improve the properties of oil and fat compositions for instant cooked foods by improving the oils and fats and controlling crystallization by additives. In Patent Documents 1 and 2, crystallization is promoted by using a hard part of palm fractionated oil or its transesterified oil and fat, etc., but since the melting point is high and the fractionated oil is a hard part, it melts well in the mouth. Hard to get.
添加剤として乳化剤を使用するものとして、特許文献３〜５に記載の技術が提案されている。 Techniques described in Patent Documents 3 to 5 have been proposed for using an emulsifier as an additive.
特許文献３には、小麦粉の分散性の向上等を課題として、固形ルウ用の油脂組成物にＨＬＢが１０以上の乳化剤を添加することが提案されている。しかしＨＬＢが高いため、小麦粉や水相への分散性は良好であるが、油脂の結晶化を促進することは難しい。 Patent Document 3 proposes adding an emulsifier having an HLB of 10 or more to an oil and fat composition for solid roux for the purpose of improving the dispersibility of wheat flour. However, since the HLB is high, the dispersibility in wheat flour and the aqueous phase is good, but it is difficult to promote the crystallization of fats and oils.
特許文献４、５には、固形ルウのブルーミング耐性に優れ、長期間にわたり表面の光沢を保つことを課題として、ポリグリセリン脂肪酸エステル（特許文献４）、ソルビタントリベヘネートやソルビタントリエルシネートにレシチンを組み合わせること（特許文献５）が提案されている。 In Patent Documents 4 and 5, polyglycerin fatty acid ester (Patent Document 4), sorbitan tribehenate and sorbitan trierucinate have excellent blooming resistance of solid roux, and are intended to maintain surface gloss over a long period of time. It has been proposed to combine lecithin (Patent Document 5).
しかしながら、特許文献４、５に開示されたような乳化剤は、油脂の結晶化を調整する作用はあるものの、結晶化を促進し結晶を微細化する作用はなく、特に包材からの型剥がれとスナップ性を十分に改善することは困難であった。 However, although the emulsifiers disclosed in Patent Documents 4 and 5 have the effect of adjusting the crystallization of fats and oils, they do not have the effect of promoting the crystallization and refining the crystals, and in particular releasing the mold from the packaging material. It was difficult to sufficiently improve the snap property.
特許文献４は、ブルーミング耐性に優れ、長期間にわたりその表面の光沢を保ち、商品価値を維持させることを課題として、ポリグリセリン脂肪酸エステルを使用しているが、使用した食用油脂の詳細は実施例を含めて特定されていない。また包材からの型剥がれと常温でのスナップ性、調理時の作業性、口溶けについては言及されていない。 Patent Document 4 uses a polyglycerin fatty acid ester for the purpose of excellent blooming resistance, maintaining the surface gloss for a long period of time, and maintaining the commercial value, but the details of the edible oil and fat used are described in Examples. Is not specified. Further, there is no mention of mold release from the packaging material, snap properties at room temperature, workability during cooking, and melting in the mouth.
本発明は、以上の通りの事情に鑑みてなされたものであり、包材からの型剥がれと常温（１５〜２５℃）でのスナップ性が良好であり調理時の作業性に優れ、かつ口溶けの良好なソース類等の加工食品を得ることができる即席調理食品用油脂組成物とそれを用いた即席調理食品を提供することを課題としている。 The present invention has been made in view of the circumstances as described above, and has good mold release from the packaging material and good snap properties at room temperature (15 to 25°C), excellent workability during cooking, and melting in the mouth. It is an object of the present invention to provide an oil and fat composition for instant cooked foods, which can obtain processed foods such as excellent sauces, and an instant cooked food using the same.
本発明者らは、上記課題を解決するために鋭意検討した結果、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルを油脂に添加することで、また、２飽和及び３飽和トリグリセリドの含有量が特定範囲の量である油脂に、パーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルを添加することで、即席調理食品の製造時において加熱下で溶融状態にあるルウを冷却する際に油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になり、上記課題を解決できることを見出し本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have increased the solidification start temperature of palm oil by 1.0° C. or more, and 80% by mass or more of all the constituent fatty acids are derived from palmitic acid and stearic acid. By adding at least one selected sorbitan fatty acid ester to oils and fats, and for oils and fats having a content of 2-saturated and trisaturated triglycerides in a specific range, the solidification start temperature of palm oil is 1.0°C. By adding polyglycerin fatty acid ester to increase the above, crystallization of fats and oils is promoted when cooling roux in a molten state under heating during the production of instant cooked foods, and many crystals are homogenized uniformly. The present invention has been completed by finding that the existing crystalline state can be achieved and the above problems can be solved.
すなわち本発明の即席調理食品用油脂組成物は、油脂と、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルとを含有することを特徴としている。
また本発明の即席調理食品用油脂組成物は、２飽和及び３飽和トリグリセリドの含有量が５０〜９０質量％である油脂と、パーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルとを含有することを特徴としている。
That is, the oil and fat composition for instant cooked foods of the present invention raises the solidification start temperature of oil and fat and palm oil by 1.0° C. or more, and 80% by mass or more of all constituent fatty acids is selected from palmitic acid and stearic acid. It is characterized by containing at least one sorbitan fatty acid ester.
The oil and fat composition for instant cooked foods of the present invention is an oil and fat having a content of 2-saturated and 3-saturated triglycerides of 50 to 90% by mass, and a polyglycerin fatty acid for increasing the solidification start temperature of palm oil by 1.0°C or more. It is characterized by containing an ester.
本発明によれば、即席調理食品からの経時的な液状油の染みだしが抑制されて、包材からの型剥がれが良好であり、常温（１５〜２５℃）でのスナップ性も良好であることから、調理時における作業性に優れている。また、即席調理食品を用いて製造したソース等の加工食品は口溶けが良好であり、更に、ブルーム現象による即席調理食品の表面の白色化やザラツキも抑制することができる。 ADVANTAGE OF THE INVENTION According to this invention, the exudation of the liquid oil over time from an instant cooked food is suppressed, the mold release from a packaging material is favorable, and the snap property at normal temperature (15-25 degreeC) is also favorable. Therefore, it has excellent workability during cooking. In addition, processed foods such as sauces produced using instant cooked foods have good melting properties in the mouth, and further, whitening and roughness of the surface of the instant cooked foods due to the bloom phenomenon can be suppressed.
以下に、本発明を詳細に説明する。 The present invention will be described in detail below.
本発明の即席調理食品用油脂組成物は、即席調理食品の製造時において加熱下で溶融状態にあるルウを冷却する際に、３飽和トリグリセリドや２飽和トリグリセリドのような結晶化しやすい油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になる。 The fat composition for instant cooked foods of the present invention is a crystallization of fats that are easily crystallized, such as trisaturated triglycerides and disaturated triglycerides, when cooling roux in a molten state under heating during the production of instant cooked foods. Is promoted, and there are many crystals that are uniformly refined.
このように油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になることから、まず、即席調理食品に含まれる油脂のうち液状油が染みだして表面がベタつくことが抑制され、包材からの型剥がれが良好である。そして油脂の結晶化が促進されるため、包材から取り出した固形ルウ等の即席調理食品は常温で適度な硬さを持ち、爽快な折りやすさ、割りやすさが得られ、熱水に割り入れる際のスナップ性が良好である。このように、本発明の即席調理食品用油脂組成物は調理時の作業性に優れており、調理作業を簡便で好適なものとすることができる。 In this way, the crystallization of fats and oils is promoted, and because there are many crystals that have been uniformly refined, the first thing is that the liquid oil in the fats and oils contained in the instant cooked food seeps out and the surface becomes sticky. Is suppressed, and the mold release from the packaging material is good. And because the crystallization of fats and oils is promoted, instant cooked foods such as solid roux taken out from the packaging material have moderate hardness at room temperature, and are easy to fold and split, and can be split into hot water. Has good snapping properties when inserted. As described above, the oil and fat composition for instant cooked foods of the present invention is excellent in workability during cooking, and the cooking work can be simple and suitable.
そして本発明の即席調理食品用油脂組成物は、上記のような結晶化特性を持つことによって、即席調理食品を用いて製造したソース類等の加工食品は口溶けが良好である。 The fat composition for instant cooked foods of the present invention has the above-described crystallization characteristics, so that processed foods such as sauces produced using the instant cooked foods have good melting in the mouth.
更に本発明の即席調理食品用油脂組成物は、油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になることから、ブルーム現象による表面の白色化やザラツキも抑制し、即席調理食品は艶のある表面を維持することができる。 Further, the oil and fat composition for instant cooked foods of the present invention is a crystal state in which the crystallization of oil and fat is promoted, and a large number of uniformly finely divided crystals are present, thus suppressing the whitening and roughness of the surface due to the bloom phenomenon. However, instant cooked foods can maintain a glossy surface.
（油脂）
本発明において、油脂中のトリグリセリドとは、１分子のグリセロールに３分子の脂肪酸がエステル結合した構造を有するものである。トリグリセリドの１位、２位、３位とは、脂肪酸が結合した位置を表す。なお、トリグリセリドの構成脂肪酸の略称として、Ｓ：飽和脂肪酸、Ｕ：不飽和脂肪酸、を用いる。
(Oil and fat)
In the present invention, triglyceride in fats and oils has a structure in which one molecule of glycerol is ester-bonded with three molecules of fatty acid. The 1-, 2-, and 3-positions of triglyceride represent the positions where fatty acids are bound. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of the constituent fatty acids of triglyceride.
飽和脂肪酸Ｓは、油脂中に含まれるすべての飽和脂肪酸である。また、各トリグリセリド分子に結合している２つ又は３つの飽和脂肪酸Ｓは、同一の飽和脂肪酸であってもよいし、異なる飽和脂肪酸であってもよい。 The saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.
飽和脂肪酸Ｓとしては、酪酸（４）、カプロン酸（６）、カプリル酸（８）、カプリン酸（１０）、ラウリン酸（１２）、ミリスチン酸（１４）、パルミチン酸（１６）、ステアリン酸（１８）、アラキジン酸（２０）、ベヘン酸（２２）、リグノセリン酸（２４）等が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数である。 As the saturated fatty acid S, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. The above numerical notation is the carbon number of fatty acids.
不飽和脂肪酸Ｕは、油脂中に含まれるすべての不飽和脂肪酸である。また、各トリグリセリド分子に結合している２つ又は３つの不飽和脂肪酸Ｕは、同一の不飽和脂肪酸であってもよいし、異なる不飽和脂肪酸であってもよい。不飽和脂肪酸Ｕとしては、ミリストレイン酸（１４：１）、パルミトレイン酸（１６：１）、オレイン酸（１８：１）、リノール酸（１８：２）、及びリノレン酸（１８：３）、エルカ酸（２２：１）等が挙げられる。なお、上記の数値表記は、脂肪酸の炭素数と二重結合数の組み合わせである。 The unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. The two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or different unsaturated fatty acids. As the unsaturated fatty acid U, myristoleic acid (14:1), palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3), erucic acid Acid (22:1) etc. are mentioned. The above numerical notation is a combination of the number of carbon atoms of fatty acid and the number of double bonds.
本発明の即席調理食品用油脂組成物に使用される油脂は、１分子のグリセロールに２分子の飽和脂肪酸Ｓと１分子の不飽和脂肪酸Ｕが結合した２飽和トリグリセリドとして、１位及び３位に飽和脂肪酸Ｓが結合し、かつ２位に不飽和脂肪酸Ｕが結合した対称型トリグリセリド（ＳＵＳ）と、１位及び２位に飽和脂肪酸Ｓが結合し、かつ３位に不飽和脂肪酸Ｕが結合した非対称型トリグリセリド（ＳＳＵ）とを含む。また、１位、２位、及び３位の全てに飽和脂肪酸Ｓが結合した３飽和トリグリセリドを更に含む。その他に１分子のグリセロールに２分子の不飽和脂肪酸Ｕと１分子の飽和脂肪酸Ｓが結合した２不飽和トリグリセリド、１位、２位、及び３位の全てに不飽和脂肪酸Ｕが結合した３不飽和トリグリセリドを含んでもよい。 The fats and oils used in the fat and oil composition for instant cooked foods of the present invention are 1- and 3-positions as 2-saturated triglycerides in which 1 molecule of glycerol is bound with 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid U. A symmetric triglyceride (SUS) in which a saturated fatty acid S is bound and an unsaturated fatty acid U is bound in the 2-position, a saturated fatty acid S is bound in the 1- and 2-positions, and an unsaturated fatty acid U is bound in the 3-position Asymmetric triglyceride (SSU). Further, it further includes a trisaturated triglyceride in which the saturated fatty acid S is bonded to all of the 1st, 2nd, and 3rd positions. In addition, 2 unsaturated triglycerides in which 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are bonded to 1 molecule of glycerol, and 3 unsaturated compounds in which unsaturated fatty acid U is bonded to all of 1-position, 2-position and 3-position It may include saturated triglycerides.
本発明の即席調理食品用油脂組成物における油脂の含有量は、好ましくは７０〜９９．９質量％、より好ましくは９０〜９９．８質量％、更に好ましくは９６〜９９．８質量％である。 The content of fats and oils in the fat and oil composition for instant cooked foods of the present invention is preferably 70 to 99.9 mass%, more preferably 90 to 99.8 mass%, and further preferably 96 to 99.8 mass%. ..
本発明の即席調理食品用油脂組成物に使用される油脂は、前述のソルビタン脂肪酸エステルを使用する場合には、２飽和及び３飽和トリグリセリドの含有量が好ましくは５０〜９０質量％、より好ましくは５３〜８５質量％である。前述のポリグリセリン脂肪酸エステルを使用する場合には、２飽和及び３飽和トリグリセリドの含有量は、５０〜９０質量％を必須とし、好ましくは５３〜８５質量％である。この範囲内であると、飽和脂肪酸が多く結晶核となりやすい２飽和及び３飽和トリグリセリドによって、結晶核となる結晶量を確保することができる。これにより、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステル、又は／及びパーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルと併用することで、結晶化の促進と結晶の微細化によって、本発明の即席調理食品用油脂組成物及びその原料を混合加熱した後、型に流し込み、冷却固化させて即席調理食品を製造する際の作業性に優れ、包材からの型剥がれと常温でのスナップ性も良好となる。更に、ブルーム現象による表面の白色化やザラツキも抑制することができる。また、この即席調理食品を用いて製造したソース等の加工食品は口溶けの良好なものとなる。 When using the above-mentioned sorbitan fatty acid ester, the fat and oil used in the fat and oil composition for instant cooked foods of the present invention preferably has a content of di- and tri-saturated triglycerides of 50 to 90% by mass, more preferably It is 53 to 85 mass %. When the above-mentioned polyglycerin fatty acid ester is used, the content of 2-saturated and 3-saturated triglyceride is essentially 50 to 90% by mass, and preferably 53 to 85% by mass. Within this range, the amount of crystals forming the crystal nuclei can be secured by the di-saturated and tri-saturated triglycerides that are rich in saturated fatty acids and tend to form crystal nuclei. As a result, the solidification start temperature of palm oil is increased by 1.0° C. or more, and 80% by mass or more of all the constituent fatty acids is at least one kind selected from palmitic acid and stearic acid, and/or palm. By using in combination with a polyglycerin fatty acid ester that raises the solidification start temperature of oil by 1.0° C. or more, the oil and fat composition for instant cooked food of the present invention and its raw materials are mixed and heated by promoting crystallization and refining the crystals. After that, it is poured into a mold, cooled and solidified to produce an instant cooked food, which is excellent in workability, and the mold peels from the packaging material and the snap property at room temperature is also excellent. Further, it is possible to suppress whitening and roughness of the surface due to the bloom phenomenon. In addition, processed foods such as sauces produced by using this instant cooked food have good melting in the mouth.
本発明の即席調理食品用油脂組成物に使用される油脂は、２飽和トリグリセリドのうち対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）との質量比（ＳＵＳ／ＳＳＵ）が好ましくは０．２〜３．０である。この範囲内であると、２飽和トリグリセリドのうち結晶化しやすいＳＳＵの比率がＳＵＳに比べて比較的高いため、結晶核となる結晶量を確保することができる。これにより、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステル、又は／及びパーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルと併用することで、結晶化の促進と結晶の微細化によって、本発明の即席調理食品用油脂組成物及びその原料を混合加熱した後、型に流し込み、冷却固化させて即席調理食品を製造する際の作業性に優れ、包材からの型剥がれと常温でのスナップ性も良好となる。更に、ブルーム現象による表面の白色化やザラツキも抑制することができる。またこの即席調理食品を用いて製造したソース等の加工食品は口溶けの良好なものとなる。 The fat and oil used in the fat and oil composition for instant cooked foods of the present invention preferably has a mass ratio (SUS/SSU) of symmetrical triglyceride (SUS) and asymmetrical triglyceride (SUS) of 0.2 saturated triglyceride. Is about 3.0. Within this range, the ratio of SSU that tends to be crystallized in the di-saturated triglyceride is relatively higher than that of SUS, so that it is possible to secure the amount of crystals serving as crystal nuclei. As a result, the solidification start temperature of palm oil is increased by 1.0° C. or more, and 80% by mass or more of all the constituent fatty acids is at least one kind selected from palmitic acid and stearic acid, and/or palm. By using in combination with a polyglycerin fatty acid ester that raises the solidification start temperature of oil by 1.0° C. or more, the oil and fat composition for instant cooked food of the present invention and its raw materials are mixed and heated by promoting crystallization and refining the crystals. After that, it is poured into a mold, cooled and solidified to produce an instant cooked food, which is excellent in workability, and the mold peels from the packaging material and the snap property at room temperature is also excellent. Further, it is possible to suppress whitening and roughness of the surface due to the bloom phenomenon. In addition, processed foods such as sauces produced using this instant cooked food have good melting in the mouth.
本発明の即席調理食品用油脂組成物に使用される油脂としては、動物油脂、植物油脂、乳脂、これらの分別油、硬化油（部分水素添加油又は極度硬化油）、エステル交換油脂等が挙げられる。これらは油脂中の２飽和及び３飽和トリグリセリドの含有量とＳＵＳ／ＳＳＵのバランスを適宜調整するために、１種又は２種以上を選択する。 Examples of fats and oils used in the fat and oil composition for instant cooked foods of the present invention include animal fats and oils, vegetable fats and oils, milk fats, fractionated oils thereof, hydrogenated oils (partially hydrogenated oils or extremely hardened oils), transesterified oils and fats, and the like. To be These are selected from one kind or two or more kinds in order to appropriately adjust the contents of the di- and tri-saturated triglycerides in the oil and fat and the balance of SUS/SSU.
動物油脂としては、動物の脂肉から溶出法により採取した脂肪を精製したものを用いることができる。具体的には、牛脂、ラード等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。 As animal fats and oils, fats obtained by refining animal fat meat by an elution method can be used. Specific examples thereof include beef tallow and lard, and these may be used alone or in combination of two or more.
植物油脂としては、パーム油、ヤシ油、パーム核油、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油、サフラワー油、落花生油等が挙げられる。 Examples of vegetable oils and fats include palm oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, safflower oil, peanut oil and the like.
好ましい例としては、２０℃で固形状の油脂を１種単独で又は２種以上組み合わせて使用し、あるいは、この２０℃で固形状の油脂と共に、２０℃で液状を呈する液状油を組み合わせて使用する。 As a preferable example, oils and fats solid at 20° C. are used alone or in combination of two or more, or liquid oils which are liquid at 20° C. are used together with the oils and fats solid at 20° C. To do.
上記２０℃で固形状の油脂としては、パーム系油脂、パーム系油脂を原料に含むエステル交換油脂、牛脂、ラードが好ましい。更に、これらの油脂に極度硬化油を組み合わせて使用すると、３飽和トリグリセリドの含有量を高めることができる。 As the solid fats and oils at 20° C., palm-based fats and oils, transesterified fats and oils containing palm-based fats and oils as raw materials, beef tallow, and lard are preferable. Further, when these fats and oils are used in combination with an extremely hardened oil, the content of trisaturated triglyceride can be increased.
ここでパーム系油脂としては、パーム油、パーム分別油、及びこれらの硬化油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。パーム分別油としては、硬質部（パームステアリン等）、軟質部（パームオレイン等）、中融点部（ＰＭＦ等）等を用いることができる。これらの中でも、ヨウ素価３０〜６０のパーム系油脂を使用することが好ましく、このようなパーム系油脂としては、パーム油、パーム分別軟質油、パーム分別硬質油、パーム分別中融点油等が挙げられる。 Examples of palm-based fats and oils include palm oil, palm fractionated oil, and hydrogenated oils thereof, and these may be used alone or in combination of two or more. As the palm fractionated oil, a hard part (palm stearin or the like), a soft part (palm olein or the like), a medium melting point part (PMF or the like), or the like can be used. Among these, it is preferable to use palm-based fats and oils having an iodine value of 30 to 60. Examples of such palm-based fats and oils include palm oil, palm fractionated soft oil, palm fractionated hard oil, palm fractionation medium melting point oil, and the like. To be
上記２０℃で液状を呈する液状油としては、菜種油、大豆油、コーン油、米油、綿実油、ヒマワリ油、ゴマ油、オリーブ油、サフラワー油、落花生油、パーム油を分別したスーパーオレイン等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。 Examples of the liquid oil that is liquid at 20°C include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, safflower oil, peanut oil, and super olein obtained by fractionating palm oil. These may be used alone or in combination of two or more.
本発明の即席調理食品用油脂組成物における上記２０℃で液状を呈する液状油の含有量は、油脂全量に対して１０質量％以下が好ましく、５質量％以下がより好ましい。 The content of the liquid oil that is liquid at 20° C. in the oil and fat composition for instant cooked foods of the present invention is preferably 10% by mass or less, and more preferably 5% by mass or less, based on the total amount of the oil and fat.
本発明の即席調理食品用油脂組成物に使用される油脂は、３飽和トリグリセリドの含有量が３０質量％以上である油脂を含有することが好ましい。この油脂を含有することで、この油脂が結晶核となるため、結晶化がより促進される。そのため包材からの型剥がれ、常温でのスナップ性、口溶け、ブルーム現象による表面の白色化やザラツキの抑制に、特に効果を発揮しやすくなる。 The fats and oils used in the fats and oils composition for instant cooked foods of the present invention preferably contain fats and oils having a trisaturated triglyceride content of 30% by mass or more. By containing this oil/fat, this oil/fat becomes a crystal nucleus, so that crystallization is further promoted. Therefore, it is particularly easy to exert the effect of peeling the mold from the packaging material, snapping at room temperature, melting in the mouth, whitening of the surface due to the bloom phenomenon, and suppression of roughness.
３飽和トリグリセリドの含有量が３０質量％以上である油脂としては、特に限定されるものではないが、植物油脂又は動物油脂の硬化油（部分水素添加油又は極度硬化油）や分別油の硬質油、これを含む油脂を原料とするエステル交換油脂等が挙げられる。その中でも、植物油脂又は動物油脂の極度硬化油、あるいはこれを含む油脂を原料とするエステル交換油脂が好ましい。ここで植物油脂の極度硬化油としては、ヤシ極度硬化油、パーム極度硬化油、パーム核極度硬化油、菜種極度硬化油等が挙げられ、動物油脂の極度硬化油としては、ラード極度硬化油、牛脂極度硬化油等が挙げられる。 Fats and oils having a content of 3 saturated triglycerides of 30% by mass or more are not particularly limited, but hardened oils of vegetable oils and fats or animal oils (partially hydrogenated oils or extremely hardened oils) and hard oils of fractionated oils , And transesterified oils and fats containing the oils and fats containing them as raw materials. Among these, an extremely hardened oil of vegetable oil or animal oil, or a transesterified oil made of an oil containing the same as a raw material is preferable. Here, as the extremely hardened oil of vegetable fats and oils, the hardened palm oil, the hardened palm oil, the hardened palm kernel oil, the hardened rapeseed oil, and the like, the hardened oil of animal fats and oils, the hardened lard oil, Examples include beef tallow extremely hardened oil.
３飽和トリグリセリドの含有量が３０質量％以上である油脂の含有量は、油脂全量に対して５〜８５質量％が好ましく、１０〜８０質量％がより好ましい。この含有量が５質量％以上であると、この油脂が結晶核となるため、結晶化がより促進される。この含有量が８５質量％以下であると、過度な結晶化による口溶けやその他の特性の低下を抑制できる。 The content of fats and oils having a content of 3 saturated triglyceride of 30% by mass or more is preferably 5 to 85% by mass, and more preferably 10 to 80% by mass with respect to the total amount of fats and oils. When the content is 5% by mass or more, the fat or oil serves as a crystal nucleus, so that crystallization is further promoted. When the content is 85% by mass or less, melting in the mouth and deterioration of other properties due to excessive crystallization can be suppressed.
特に、３飽和トリグリセリドの含有量が３０質量％以上の油脂として、パーム系油脂とラウリン系油脂とのエステル交換油脂を用いると、包材からの型剥がれ、常温でのスナップ性、口溶け、ブルーム現象による表面の白色化やザラツキの抑制に、特に効果を発揮しやすくなる。 In particular, when a transesterified oil and fat of palm-based oil and lauric oil and fat is used as the oil and fat having a content of trisaturated triglyceride of 30% by mass or more, mold release from the packaging material, snapping at room temperature, melting in the mouth, and bloom phenomenon Especially, it becomes easy to exhibit the effect of whitening the surface and suppressing the roughness.
上記パーム系油脂とラウリン系油脂とのエステル交換油脂は、ヨウ素価が２０〜４５であることが好ましく、２５〜４０であることがより好ましい。この範囲であると、結晶化を促進するとともに、即席調理食品として口溶けが良好なものを得ることができる。 The iodine value of the transesterified oil/fat of palm oil/fat and lauric oil/fat is preferably 20 to 45, and more preferably 25 to 40. Within this range, crystallization can be promoted, and a ready-to-eat cooked food with a good melt in the mouth can be obtained.
ここでラウリン系油脂としては、ヤシ油、パーム核油、これらの分別油、硬化油等が挙げられ、これらは１種単独で使用してもよく２種以上を併用してもよい。 Examples of the lauric oils and fats include coconut oil, palm kernel oil, fractionated oils thereof, hardened oils, etc. These may be used alone or in combination of two or more.
本発明の即席調理食品用油脂組成物に使用される油脂は、全構成脂肪酸中のラウリン酸含有量が０．５〜１２質量％であることが好ましい。この範囲でラウリン酸を含有すると、体温に近い温度でシャープな融解性を持ち、即席調理食品を用いて製造したソース等の加工食品は口溶けが特に良好である。全構成脂肪酸中のラウリン酸含有量は、構成脂肪酸にラウリン酸を多く含むラウリン系油脂を使用すると高めることができるが、特に上記パーム系油脂とラウリン系油脂とのエステル交換油脂は好適である。 The fat and oil used in the fat and oil composition for instant cooked foods of the present invention preferably has a lauric acid content of 0.5 to 12% by mass in all constituent fatty acids. When lauric acid is contained in this range, it has a sharp melting property at a temperature close to body temperature, and processed foods such as sauces produced using instant cooked foods have particularly good melting in the mouth. The lauric acid content in all the constituent fatty acids can be increased by using a lauric oil/fat containing a large amount of lauric acid as a constituent fatty acid, but the transesterified oil/fat of the palm-based oil/fat and the lauric oil/fat is particularly preferable.
以上において、油脂の分別、硬化反応、エステル交換反応は、次のような方法によって行うことができる。 In the above, the separation of fats and oils, the curing reaction, and the transesterification reaction can be performed by the following methods.
油脂の分別は、原料油脂に溶剤等を加えて溶解するか、又は加えないで融解し、冷却した後、分離操作を行い、融点の異なる様々なトリグリセリドが混在する油脂から使用目的に適した融点のトリグリセリド部を分画する。 Fractionation of fats and oils is performed by adding a solvent or the like to the raw fats or oils, or melting it without adding it, and cooling it, and then performing a separation operation, and a melting point suitable for the intended purpose from the fats and oils in which various triglycerides with different melting points are mixed. The triglyceride part of is fractionated.
分別方法には溶剤分別、乾式分別、界面活性剤分別があり、これらを１種単独であるいは２種以上を組み合わせて行うことができる。 Fractionation methods include solvent fractionation, dry fractionation, and surfactant fractionation, and these can be carried out alone or in combination of two or more.
乾式分別では、高融点と低融点のトリグリセリドの融点差を利用して、完全に融解した油脂を徐々に冷却し、生成した結晶部分を液体部分よりろ別して分離する。溶剤分別では、アセトンやヘキサンなどの溶剤に対する融解度差を利用して、油脂を溶剤に溶解し、冷却することで、溶剤に対して溶解度の低い高融点部、次いで中融点部の順に結晶を析出させる。結晶を十分成長させた後、結晶部分と液油部分とに分離し、溶媒を留去して、それぞれの分別油を得ることができる。 In the dry fractionation, the melting point difference between the high-melting point and low-melting point triglycerides is utilized to gradually cool the completely melted fat and oil, and the generated crystal part is separated by filtration from the liquid part. In solvent separation, by utilizing the difference in the degree of melting with respect to solvents such as acetone and hexane, the fats and oils are dissolved in the solvent and cooled to form crystals in the order of high melting point, which has low solubility in the solvent, and then medium melting point. Precipitate. After the crystals are sufficiently grown, they are separated into a crystal part and a liquid oil part, and the solvent is distilled off to obtain respective fractionated oils.
油脂の硬化反応は、常法にしたがって、ニッケル触媒等の触媒を用いて油脂に水素添加し、加温、攪拌しながら反応を進め、トリグリセリドを構成する不飽和脂肪酸の二重結合部分に水素を結合させ飽和化することによって行うことができる。この際、圧力、温度、時間を制御することにより、求める硬さの油脂を得ることができる。 In the hardening reaction of fats and oils, hydrogen is added to fats and oils using a catalyst such as a nickel catalyst according to a conventional method, and the reaction is advanced with heating and stirring, and hydrogen is added to the double bond portion of unsaturated fatty acid constituting triglyceride. It can be carried out by binding and saturating. At this time, by controlling the pressure, temperature, and time, it is possible to obtain a fat and oil having the desired hardness.
硬化油のうち、極度硬化油は、ヨウ素価が好ましくは３以下、より好ましくは２以下である。 Among the hardened oils, the extremely hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less.
油脂のエステル交換反応は、１分子のグリセリンに３分子の脂肪酸が結合したトリグリセリドのグリセリンに結合している脂肪酸の位置や脂肪酸の種類を組みかえる操作であり、常法にしたがって、ナトリウムメチラート等の化学触媒を用いて行われる化学的エステル交換反応や、リパーゼ等を触媒として用いた酵素的エステル交換反応などによって行うことができる。 The transesterification reaction of fats and oils is an operation of changing the position of the fatty acid bound to glycerin of triglyceride in which one molecule of glycerin is bound to three molecules of fatty acid and the type of fatty acid. It can be carried out by a chemical transesterification reaction carried out using the above chemical catalyst, an enzymatic transesterification reaction using lipase or the like as a catalyst, and the like.
化学的エステル交換反応は、ナトリウムメチラート等の化学触媒を用いて行われる、位置特異性の乏しいエステル交換反応である（ランダムエステル交換とも言われる）。 The chemical transesterification reaction is a transesterification reaction with poor regiospecificity, which is carried out using a chemical catalyst such as sodium methylate (also called random transesterification).
化学的エステル交換反応は、例えば、常法に従って、原料油脂を十分に乾燥させ、触媒を原料油脂に対して０．０５〜１質量％添加した後、減圧下、８０〜１２０℃で０．５〜１時間攪拌することにより行うことができる。エステル交換反応終了後は、触媒を水洗にて洗い流した後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 In the chemical transesterification reaction, for example, a raw material oil and fat is sufficiently dried and a catalyst is added in an amount of 0.05 to 1% by mass relative to the raw material oil and fat according to a conventional method, and then 0.5 to 0.5 at 80 to 120°C under reduced pressure. It can be performed by stirring for 1 hour. After completion of the transesterification reaction, the catalyst can be washed off with water and then subjected to decolorization and deodorization treatment which is usually carried out in the process of refining edible oil.
酵素的エステル交換反応は、リパーゼを触媒として用いて行われる。リパーゼとしては、リパーゼ粉末やリパーゼ粉末をセライト、イオン交換樹脂等の担体に固定化した固定化リパーゼを使用するができる。酵素的エステル交換によるエステル交換反応は、リパーゼの種類によって、位置特異性の乏しいエステル交換反応とすることもできるし、１、３位特異性の高いエステル交換反応とすることもできる。 The enzymatic transesterification reaction is carried out using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing the lipase powder on a carrier such as Celite or an ion exchange resin can be used. The transesterification reaction by enzymatic transesterification may be a transesterification reaction with poor regiospecificity or a transesterification reaction with high 1,3-position specificity, depending on the type of lipase.
位置特異性の乏しいエステル交換反応を行うことのできるリパーゼとしては、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 Examples of lipases that can perform transesterification with poor regiospecificity include lipases derived from the genera Alcaligenes (for example, lipase QLM and lipase PL manufactured by Meito Sangyo Co., Ltd.), lipases derived from the genus Candida (for example, Meito Sangyo). Lipase OF manufactured by, for example, etc.) and the like.
１、３位特異性の高いエステル交換反応を行うことのできるリパーゼとしては、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。 Examples of the lipase capable of performing the transesterification reaction with high 1,3-position specificity include immobilized lipases derived from Rhizomucor miehi (lipozyme TLIM, lipozyme RMIM manufactured by Novozymes) and the like.
酵素的エステル交換反応は、例えば、リパーゼ粉末または固定化リパーゼを原料油脂に対して０．０２〜１０質量％、好ましくは０．０４〜５質量％添加した後、４０〜８０℃、好ましくは４０〜７０℃で０．５〜４８時間、好ましくは０．５〜２４時間攪拌することにより行うことができる。エステル交換反応終了後は、ろ過等によりリパーゼ粉末または固定化リパーゼを除去後、通常の食用油の精製工程で行われる脱色、脱臭処理を施すことができる。 The enzymatic transesterification reaction is carried out, for example, by adding 0.02 to 10% by mass, preferably 0.04 to 5% by mass of the lipase powder or immobilized lipase to the raw material oil and fat, and then 40 to 80° C., preferably 40. It can be performed by stirring at ~70°C for 0.5 to 48 hours, preferably 0.5 to 24 hours. After the completion of the transesterification reaction, the lipase powder or the immobilized lipase is removed by filtration or the like, and then the decolorization and deodorization treatments which are usually carried out in the edible oil refining step can be performed.
上記パーム系油脂とラウリン系油脂とのエステル交換油脂を得るために用いるエステル交換反応は、化学的エステル交換反応であっても酵素的エステル交換反応であってもよい。 The transesterification reaction used to obtain the transesterification oil/fat of the palm oil/fat and the lauric oil/fat may be a chemical transesterification reaction or an enzymatic transesterification reaction.
（ソルビタン脂肪酸エステル）
本発明の即席調理食品用油脂組成物は、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルを含有する。
(Sorbitan fatty acid ester)
The oil and fat composition for instant cooked foods of the present invention increases the solidification start temperature of palm oil by 1.0° C. or more, and 80% by mass or more of all constituent fatty acids is at least one selected from palmitic acid and stearic acid. Contains certain sorbitan fatty acid esters.
このソルビタン脂肪酸エステルを用いることで、即席調理食品の製造時において加熱下で溶融状態にあるルウを冷却する際に、油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になる。そのため、本発明の即席調理食品用油脂組成物及びその原料を混合加熱した後、型に流し込み、冷却固化させて即席調理食品を製造する際の作業性に優れ、包材からの型剥がれと常温でのスナップ性も良好となる。更に、ブルーム現象による表面の白色化やザラツキも抑制することができる。また、この即席調理食品を用いて製造したソース等の加工食品は口溶けの良好なものとなる。 By using this sorbitan fatty acid ester, when cooling roux that is in a molten state under heating during the production of instant cooked foods, crystallization of fats and oils is promoted, and crystals with many homogenized crystals are present. It becomes a state. Therefore, after mixing and heating the oil and fat composition for instant cooked food of the present invention and the raw material thereof, it is poured into a mold and is excellent in workability in producing an instant cooked food by cooling and solidification, and mold separation from the packaging material and room temperature. It also has good snap properties. Further, it is possible to suppress whitening and roughness of the surface due to the bloom phenomenon. In addition, processed foods such as sauces produced by using this instant cooked food have good melting in the mouth.
本発明に使用されるソルビタン脂肪酸エステルは、パーム油の固化開始温度を１．０℃以上、好ましくは１．５℃以上、より好ましくは２．０〜４．０℃上昇させるものである。 The sorbitan fatty acid ester used in the present invention increases the solidification initiation temperature of palm oil by 1.0°C or higher, preferably 1.5°C or higher, more preferably 2.0 to 4.0°C.
本発明において、パーム油の固化開始温度は、示差走査熱量測定（ＤＳＣ）により測定した値である。固化開始温度の測定には、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）を用いることができる。より詳細には、パーム油１００質量部にソルビタン脂肪酸エステル０．５質量部を添加し、８０℃から毎分１０℃の速度で冷却し、固化開始温度を測定した。 In the present invention, the solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). A differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan KK) can be used to measure the solidification start temperature. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, the mixture was cooled from 80° C. at a rate of 10° C./min, and the solidification start temperature was measured.
本発明に使用されるソルビタン脂肪酸エステルは、全構成脂肪酸中の８０質量％以上、より好ましくは９０質量％以上がパルミチン酸とステアリン酸である。また、パルミチン酸とステアリン酸の質量比は、好ましくは０．３：１．０〜１．０：１．０であり、より好ましくは０．５：１．０〜０．８：１．０である。 In the sorbitan fatty acid ester used in the present invention, 80% by mass or more, more preferably 90% by mass or more, of all the constituent fatty acids is palmitic acid and stearic acid. The mass ratio of palmitic acid and stearic acid is preferably 0.3:1.0 to 1.0:1.0, more preferably 0.5:1.0 to 0.8:1.0. Is.
ここでパルミチン酸とステアリン酸の質量比は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」）により測定することができる。 Here, the mass ratio of palmitic acid and stearic acid is determined by the gas chromatograph method (standard oil and fat analysis test method (Japan Petroleum Institute of Japan) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph method). )”).
本発明に使用されるソルビタン脂肪酸エステルは、ＨＬＢ値が好ましくは３．５〜５．５であり、より好ましくは４．０〜５．５である。ＨＬＢ値がこの範囲であると、油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になる。 The sorbitan fatty acid ester used in the present invention has an HLB value of preferably 3.5 to 5.5, more preferably 4.0 to 5.5. When the HLB value is within this range, the crystallization of oil and fat is promoted, and a crystal state in which a large number of uniformly refined crystals are present is obtained.
ここでＨＬＢ値は、Ｇｒｉｆｆｉｎ式（Ａｔｌａｓ社法）により求めることができる。 Here, the HLB value can be obtained by the Griffin formula (Atlas company method).
本発明に使用されるソルビタン脂肪酸エステルは、水酸基価が好ましくは１３０〜３５０ｍｇＫＯＨ／ｇである。水酸基価がこの範囲であると、油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になる。 The hydroxyl value of the sorbitan fatty acid ester used in the present invention is preferably 130 to 350 mgKOH/g. When the hydroxyl value is in this range, the crystallization of fats and oils is promoted, and a crystal state in which a large number of uniformly refined crystals are present is obtained.
ここで水酸基価は、基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．６．３−２０１３ ヒドロキシル価」に従って測定することができる。 Here, the hydroxyl value can be measured according to "2.3.6.3-2013 hydroxyl value" of a standard oil and fat analysis test method (Japan Oil Chemists' Society).
本発明においては、上記のようなソルビタン脂肪酸エステルとして、市販のものを用いることができる。例えば、理研ビタミン（株）製のＳ−３２０ＹＮ、ポエムＳ−６０Ｖ、及びソルマンＳ−３００Ｖ等が挙げられる。 In the present invention, commercially available sorbitan fatty acid esters as described above can be used. For example, Riken Vitamin Co., Ltd. S-320YN, Poem S-60V, Solman S-300V etc. are mentioned.
ソルビタン脂肪酸エステルの含有量は、油脂全量に対して、好ましくは０．１〜５．０質量％であり、より好ましくは０．２〜４．０質量％である。ソルビタン脂肪酸エステルの含有量が０．１質量％以上であると、２飽和及び３飽和トリグリセリドの含有量とＳＵＳ／ＳＳＵが前述の範囲にある油脂が結晶核となり、結晶化が促進され、かつ結晶が微細化される。ソルビタン脂肪酸エステルの含有量が５．０質量％以下であると、乳化剤としての異味が最終製品の即席調理食品に影響を及ぼすことを抑制できる。 The content of the sorbitan fatty acid ester is preferably 0.1 to 5.0% by mass, and more preferably 0.2 to 4.0% by mass, based on the total amount of oil and fat. When the content of the sorbitan fatty acid ester is 0.1% by mass or more, the fats and oils having the contents of the 2-saturated and 3-saturated triglycerides and the SUS/SSU within the above-mentioned ranges serve as crystal nuclei, promote crystallization, and crystallize. Is miniaturized. When the content of the sorbitan fatty acid ester is 5.0% by mass or less, it is possible to prevent the off-taste as an emulsifier from affecting the ready-to-eat food product of the final product.
（ポリグリセリン脂肪酸エステル）
本発明の即席調理食品用油脂組成物は、パーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルを含有する。
(Polyglycerin fatty acid ester)
The oil and fat composition for instant cooked foods of the present invention contains a polyglycerin fatty acid ester that raises the solidification start temperature of palm oil by 1.0° C. or more.
このポリグリセリン脂肪酸エステルを用いることで、即席調理食品の製造時において加熱下で溶融状態にあるルウを冷却する際に、油脂の結晶化が促進され、かつ均質に微細化した結晶が多く存在する結晶状態になる。そのため、本発明の即席調理食品用油脂組成物及びその原料を混合加熱した後、型に流し込み、冷却固化させて即席調理食品を製造する際の作業性に優れ、包材からの型剥がれと常温でのスナップ性も良好となる。更に、ブルーム現象による表面の白色化やザラツキも抑制することができる。また、この即席調理食品を用いて製造したソース等の加工食品は口溶けの良好なものとなる。 By using this polyglycerin fatty acid ester, when cooling roux in a molten state under heating during the production of instant cooked foods, crystallization of fats and oils is promoted, and there are many homogenized crystals. It becomes crystalline. Therefore, after mixing and heating the oil and fat composition for instant cooked food of the present invention and its raw material, it is poured into a mold and is excellent in workability in producing an instant cooked food by cooling and solidification, and mold separation from the packaging material and room temperature. It also has good snap properties. Further, it is possible to suppress whitening and roughness of the surface due to the bloom phenomenon. In addition, processed foods such as sauces produced by using this instant cooked food have good melting in the mouth.
本発明に使用されるポリグリセリン脂肪酸エステルは、パーム油の固化開始温度を１．０℃以上、好ましくは１．１℃以上、より好ましくは１．４〜４．０℃上昇させるものである。 The polyglycerin fatty acid ester used in the present invention increases the solidification initiation temperature of palm oil by 1.0°C or higher, preferably 1.1°C or higher, more preferably 1.4 to 4.0°C.
本発明に使用されるポリグリセリン脂肪酸エステルでは、ＨＬＢ値は１．０〜７．０であり、好ましくは２．０〜５．５であり、より好ましくは４．０〜５．５である。ＨＬＢ値がこの範囲であると、パーム油の固化開始温度を上昇させるのに適している。 The polyglycerin fatty acid ester used in the present invention has an HLB value of 1.0 to 7.0, preferably 2.0 to 5.5, and more preferably 4.0 to 5.5. When the HLB value is in this range, it is suitable for increasing the solidification start temperature of palm oil.
ここでＨＬＢ値は、Ｇｒｉｆｆｉｎ式（Ａｔｌａｓ社法）により求めることができる。 Here, the HLB value can be obtained by the Griffin formula (Atlas company method).
本発明においては、上記のようなポリグリセリン脂肪酸エステルとして、市販のものを用いることができる。例えば、阪本薬品工業(株)製のＳＹグリスターＰＳ−３Ｓ、ＳＹグリスターＰＳ−５Ｓ、三菱化学フーズ(株)製のリョートーポリグリエステルＢ−７０Ｄ等が挙げられる。 In the present invention, commercially available polyglycerin fatty acid ester as described above can be used. Examples thereof include SY Glister PS-3S and SY Glister PS-5S manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., and Ryoto polyglyceride B-70D manufactured by Mitsubishi Chemical Foods Co., Ltd.
ポリグリセリン脂肪酸エステルの含有量は、油脂全量に対して、好ましくは０．１〜５．０質量％であり、より好ましくは０．２〜４．０質量％である。ポリグリセリン脂肪酸エステルの含有量が０．１質量％以上であると、２飽和及び３飽和トリグリセリドの含有量とＳＵＳ／ＳＳＵが前述の範囲にある油脂が結晶核となり、結晶化が促進され、かつ結晶が微細化される。ポリグリセリン脂肪酸エステルの含有量が５．０質量％以下であると、乳化剤としての異味が最終製品の即席調理食品に影響を及ぼすことを抑制できる。 The content of the polyglycerin fatty acid ester is preferably 0.1 to 5.0% by mass, and more preferably 0.2 to 4.0% by mass, based on the total amount of fat and oil. When the content of the polyglycerin fatty acid ester is 0.1% by mass or more, the fats and oils having the contents of the 2-saturated and 3-saturated triglycerides and the SUS/SSU within the above-mentioned ranges become crystal nuclei, and crystallization is promoted, and The crystals are made finer. When the content of the polyglycerin fatty acid ester is 5.0% by mass or less, it is possible to prevent the off-taste as an emulsifier from affecting the ready-to-eat food product of the final product.
（その他の成分）
本発明の即席調理食品用油脂組成物は、その効果を損なわない範囲において、上記の油脂及びソルビタン脂肪酸エステル又は／及びポリグリセリン脂肪酸エステルに加えて、食品添加物等のその他の成分を配合することができる。
(Other ingredients)
The oil and fat composition for instant cooked foods of the present invention contains other components such as food additives in addition to the above oil and fat and sorbitan fatty acid ester or/and polyglycerin fatty acid ester as long as the effect thereof is not impaired. You can
食品添加物は、特に限定されず、従来公知のものを用いることができる。例えば、乳化剤、酸化防止剤、着色料、フレーバー、調味料、食塩等が挙げられる。乳化剤としては、結晶促進や微細化を阻害しないものであれば添加することができる。例えば、グリセリン脂肪酸エステル、有機酸グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステル等が挙げられる。 The food additive is not particularly limited, and conventionally known ones can be used. Examples thereof include emulsifiers, antioxidants, colorants, flavors, seasonings, salt and the like. Any emulsifying agent can be added as long as it does not inhibit crystallization promotion or fineness. For example, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene sorbitan fatty acid ester and the like can be mentioned.
（即席調理食品用油脂組成物の製造方法）
本発明の即席調理食品用油脂組成物は、例えば、原料となる１種又は２種以上の前述したような油脂を加温下で溶解し、溶解した油脂中に前述したソルビタン脂肪酸エステル又は／及びポリグリセリン脂肪酸エステルと、必要に応じて前述した食品添加物等のその他の成分とを添加し、公知の方法で均一に分散し溶解することによって製造することができる。
(Method for producing fat composition for instant cooked food)
The oil and fat composition for instant cooked foods of the present invention is obtained by, for example, dissolving one or more kinds of the above-mentioned oils and fats as a raw material under heating, and dissolving the above-mentioned sorbitan fatty acid ester or/and It can be produced by adding the polyglycerin fatty acid ester and other components such as the above-mentioned food additives, if necessary, and uniformly dispersing and dissolving them by a known method.
（即席調理食品）
本発明の即席調理食品用油脂組成物を用いた即席調理食品としては、ソース類、シチュー類等の加工食品に用いられる固形ルウ等が挙げられる。
(Instant cooked food)
Examples of the instant cooked food using the oil and fat composition for instant cooked foods of the present invention include solid roux and the like used for processed foods such as sauces and stews.
本発明の即席調理食品用油脂組成物は、常法に従って、これと小麦粉と必要に応じてその他の原料を配合して混合加熱した後、型に流し込み、冷却固化させることによって、即席調理食品を製造することができる。 The oil and fat composition for instant cooked foods of the present invention, according to a conventional method, after mixing and heating this and other raw materials as necessary and other raw materials, poured into a mold, and cooled and solidified to prepare an instant cooked food. It can be manufactured.
例えば、カレールウの場合は、本発明の即席調理食品用油脂組成物を加熱溶解し、小麦粉を加えて混合物を作製し、この混合物を撹拌しながら加熱焙煎してルウを作製する。加熱焙焼は、例えば混合物を８０〜１２０℃で撹拌しながら行うことができる。その後、ここにカレーパウダー等の香辛料や、その他に必要に応じて調味料等の副原料を添加して、混合する。例えば、蒸気釜にて１００℃前後でじっくりと煮込んでもよい。その後、ペースト状になったルウをプラスチックトレー等の容器（型）に流し込み、風冷等の冷却方法により、例えば０〜２５℃で冷却して固化させることによって製造することができる。プラスチックトレーに充填されたカレールウは、密封され、トレーごと包装される。 For example, in the case of curry roux, the oil and fat composition for instant cooked foods of the present invention is melted by heating, wheat flour is added to prepare a mixture, and the mixture is heated and roasted while stirring to prepare roux. The heating and roasting can be performed, for example, while stirring the mixture at 80 to 120°C. After that, spices such as curry powder and other auxiliary materials such as seasonings, if necessary, are added and mixed. For example, it may be slowly boiled in a steam pot at around 100°C. Thereafter, the paste-like roux can be poured into a container (mold) such as a plastic tray, and cooled by a cooling method such as air cooling to be solidified by cooling at 0 to 25° C., for example. The curry roux filled in the plastic tray is sealed and packaged together with the tray.
固形ルウ等の即席調理食品における本発明の即席調理食品用油脂組成物の配合量は、特に限定されないが、例えば２５〜７０質量％であり、小麦粉の配合量は、特に限定されないが、例えば２５〜７０質量％である。 The blending amount of the fat composition for instant cooked foods of the present invention in instant cooked foods such as solid roux is not particularly limited, but is, for example, 25 to 70% by mass, and the blending amount of wheat flour is not particularly limited, but is, for example, 25. Is about 70% by mass.
固形ルウ等の即席調理食品には、本発明の即席調理食品用油脂組成物及び小麦粉以外の成分として、通常、即席調理食品に配合される成分を適宜に使用することができる。具体的には、カレーパウダー等の香辛料、澱粉、食塩、糖類、糖アルコール類、アスパルテーム、ステビア等の甘味料、乳化剤、アミノ酸、核酸等の調味料、増粘安定剤、牛乳、チーズ、粉乳、生クリーム等の乳製品、クエン酸、Ｌ−酒石酸、乳酸等の酸味料、β−カロチン、カラメル、紅麹色素等の着色料、トコフェロール、アスコルビン酸、茶抽出物等の酸化防止剤、蛋白、ｐＨ調整剤、食品保存料、酒類、果実、果汁、はちみつ、フレーバー、コーヒー、カカオマス、ココアパウダー、ナッツペースト、豆類、野菜類、肉類、魚介類、コンソメ、ブイヨン、水等が挙げられる。 For instant cooked foods such as solid roux, the components other than the oil and fat composition for instant cooked foods of the present invention and wheat flour, which are usually added to instant cooked foods, can be appropriately used. Specifically, spices such as curry powder, starch, salt, sugar, sugar alcohols, aspartame, sweeteners such as stevia, emulsifiers, amino acids, seasonings such as nucleic acids, thickening stabilizers, milk, cheese, powdered milk, Dairy products such as fresh cream, citric acid, L-tartaric acid, acidulants such as lactic acid, β-carotene, caramel, colorants such as red yeast rice pigment, tocopherols, ascorbic acid, antioxidants such as tea extract, protein, Examples thereof include pH adjusters, food preservatives, alcoholic beverages, fruits, fruit juices, honey, flavors, coffee, cacao mass, cocoa powder, nut paste, beans, vegetables, meat, seafood, consomme, bouillon, water and the like.
本発明の即席調理食品用油脂組成物を用いた即席調理食品は、加熱等によって溶解させることで、即席で加工食品を製造することができ、その具体例としては、カレーソース、ホワイトソース、デミグラスソース、ハヤシソース等のソース類や、ビーフシチュー、クリームシチュー等のシチュー類が挙げられる。 The instant cooked food using the oil and fat composition for instant cooked foods of the present invention can be processed instantly by dissolving by heating or the like, and specific examples thereof include curry sauce, white sauce and demiglace sauce. , Sauces such as Hayashi sauce, and stews such as beef stew and cream stew.
ソース類やシチュー類は、肉や野菜と調味料等を加えて煮込んだスープ類に、固形ルウ等の即席調理食品を包材から取り出し、手で割り入れて製造することができる。このとき、本発明の即席調理食品は、即席調理食品から液状油が染みだして表面がベタつくことを抑制でき、包材からの型剥がれが良好である。そして油脂の結晶化が促進されるため、包材から取り出した固形ルウ等の即席調理食品は常温で適度な硬さを持ち、爽快な折りやすさ、割りやすさが得られ、手で割り入れる際のスナップ性が良好である。このように、本発明の即席調理食品用油脂組成物は調理時の作業性に優れており、調理作業を簡便で好適なものとすることができる。 The sauces and stews can be produced by taking out instant cooked foods such as solid roux from the packaging material and soaking them in by hand into soups that are boiled with meat and vegetables and seasonings. At this time, the instant cooked food of the present invention can prevent liquid oil from seeping out from the instant cooked food and sticking the surface thereof, and the mold release from the packaging material is good. And because the crystallization of fats and oils is promoted, instant cooked foods such as solid roux taken out from the packaging material have moderate hardness at normal temperature, and they are refreshingly easy to fold and easy to split, and they can be split by hand. Good snapping property. As described above, the oil and fat composition for instant cooked foods of the present invention is excellent in workability during cooking, and the cooking work can be simple and suitable.
そして本発明の即席調理食品用油脂組成物は、上記のような結晶化特性を持つことによって、即席調理食品を用いて製造したソース類等の加工食品は口溶けが良好である。 The fat composition for instant cooked foods of the present invention has the above-described crystallization characteristics, so that processed foods such as sauces produced using the instant cooked foods have good melting in the mouth.
以下に、実施例により本発明を更に詳しく説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、表１〜表４における各原料の配合量は質量部を示す。
１．測定方法
各油脂のヨウ素価は基準油脂分析試験法（公益社団法人日本油化学会）の「２．３．４．１−２０１３ ヨウ素価（ウィイス−シクロヘキサン法）」で測定した。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. In addition, the compounding quantity of each raw material in Table 1-Table 4 shows a mass part.
1. Measurement method The iodine value of each oil was measured by "2.3.4.1-2013 iodine value (Wyeth-cyclohexane method)" of the standard oil analysis test method (Japan Petrochemical Society).
油脂における２飽和トリグリセリド及び３飽和トリグリセリドの合計含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）で測定し、それぞれ脂肪酸量を用いて計算にて求めた。 The total content of the 2-saturated triglyceride and the 3-saturated triglyceride in the oil and fat is determined by gas chromatography (standard oil and fat analysis test method (Japan Petroleum Institute of Japan), "2.4.2.2-2013 fatty acid composition (FID temperature rise)". Gas chromatographic method)" and "Recommendation 2-2013 2-position fatty acid composition"), and calculated by using the amount of each fatty acid.
油脂における対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）との質量比（ＳＵＳ／ＳＳＵ）は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」と「奨２−２０１３ ２位脂肪酸組成」）により求めたＳＵＳ型トリグリセリドとＳＳＵ型トリグリセリドの質量より算出した。 The mass ratio (SUS/SSU) of the symmetrical triglyceride (SUS) and the asymmetrical triglyceride (SSU) in the oil and fat is determined by gas chromatography (standard oil and fat analysis test method (Japan Petroleum Institute of Japan), “2.4. 2.2-2013 Fatty acid composition (FID temperature rising gas chromatographic method)" and "Recommended 2-2013 2-position fatty acid composition") and calculated from the mass of SUS type triglyceride and SSU type triglyceride.
油脂における全構成脂肪酸中のラウリン酸含有量は、ガスクロマトグラフ法（基準油脂分析試験法（公益社団法人日本油化学会）の「２．４．２．２−２０１３ 脂肪酸組成（ＦＩＤ昇温ガスクロマトグラフ法）」により測定した。 The lauric acid content in all the constituent fatty acids in fats and oils is determined by the gas chromatographic method (standard oil and fat analysis test method (Japan Petroleum Institute of Japan) “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph). Method)”.
２．即席調理食品用油脂組成物の製造
表１〜表４に示す配合比にて各原料油脂をタンク内で混合し、プロペラ撹拌機で撹拌しながら７５℃に調温後、乳化剤を添加し、均一に分散し溶解させて即席調理食品用油脂組成物を得た。
2. Manufacture of oil and fat composition for instant cooked foods Mixing raw material oils and fats in a tank at the compounding ratios shown in Tables 1 to 4 and adjusting the temperature to 75°C with stirring with a propeller stirrer, adding an emulsifier, and uniformly Was dispersed in and dissolved in to obtain an oil and fat composition for instant cooked food.
（エステル交換油脂１〜３）
エステル交換油脂１は次の方法で製造した。パーム核極度硬化油２０質量％、パーム油６０質量％、パーム油極度硬化油２０質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭し、エステル交換油脂１を得た。エステル交換油脂１のＳＵＳ含有量は１２．１質量％、ＳＳＵ含有量は２４．２質量％、ヨウ素価３３であった。
(Transesterified fats 1-3)
The transesterified oil/fat 1 was produced by the following method. 20% by mass of palm kernel extremely hardened oil, 60% by mass of palm oil and 20% by mass of palm oil extremely hardened oil were mixed, sodium methylate was added as a catalyst, and transesterification reaction was carried out under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain transesterified oil/fat 1. The transesterified oil and fat 1 had a SUS content of 12.1% by mass, an SSU content of 24.2% by mass, and an iodine value of 33.
エステル交換油脂２は次の方法で製造した。パーム分別軟質油（ヨウ素価５６）に触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭し、エステル交換油脂２を得た。エステル交換油脂２のＳＵＳ含有量は１１．１質量％、ＳＳＵ含有量は２２．３質量％であった。 The transesterified oil and fat 2 was produced by the following method. Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine value 56), and transesterification was performed under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain transesterified oil and fat 2. The transesterified oil and fat 2 had a SUS content of 11.1% by mass and an SSU content of 22.3% by mass.
エステル交換油脂３は次の方法で製造した。牛脂極度硬化油３５質量％、ラード極度硬化油２０質量％、ラード１０質量％、牛脂１０質量％、パーム油２５質量％を混合し、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭し、エステル交換油脂３を得た。エステル交換油脂３のＳＵＳ含有量は１３．５質量％、ＳＳＵ含有量は２６．９質量％、ヨウ素価２６であった。 The transesterified oil/fat 3 was produced by the following method. Beef tallow extremely hardened oil 35% by mass, lard Extremely hardened oil 20% by mass, lard 10% by mass, beef tallow 10% by mass, palm oil 25% by mass are mixed, sodium methylate is added as a catalyst, and transesterification reaction is carried out under reduced pressure. I went. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain transesterified oil and fat 3. The SUS content of the transesterified oil and fat 3 was 13.5% by mass, the SSU content was 26.9% by mass, and the iodine value was 26.
（ソルビタン脂肪酸エステル１〜６及びポリグリセリン脂肪酸エステル１〜４）
即席調理食品用油脂組成物に添加したソルビタン脂肪酸エステル１〜６及びポリグリセリン脂肪酸エステル１〜４の詳細は、表５及び表６に示すとおりである。
(Sorbitan fatty acid ester 1 to 6 and polyglycerin fatty acid ester 1 to 4)
Details of sorbitan fatty acid esters 1 to 6 and polyglycerin fatty acid esters 1 to 4 added to the oil and fat composition for instant cooked food are as shown in Tables 5 and 6.
ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度（℃）の上昇値は、以下のようにして測定した。まず、パーム油（ヨウ素価５３）１００質量部にソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステル０．５質量部を添加し、それを測定用のアルミニウムパンに３．５ｍｇ量り、更にサンプルを何も入れない空パン（リファレンス）を用いて、示差走査熱量計（型番：ＤＳＣ Ｑ１０００、ティー・エイ・インスツルメント・ジャパン（株）製）で以下の条件で固化開始温度を測定した。 The rise value of the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added was measured as follows. First, 0.5 part by mass of sorbitan fatty acid ester or polyglycerin fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), 3.5 mg of it is weighed in an aluminum pan for measurement, and no sample is put. Using an empty pan (reference), the solidification start temperature was measured under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instrument Japan KK).
次に、同様にして、ソルビタン脂肪酸エステル及びポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度を測定した。 Next, similarly, the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester were not added was measured.
ソルビタン脂肪酸エステル又はポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度とソルビタン脂肪酸エステル及びポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度の差を、パーム油の固化開始温度（℃）の上昇値とした。
固化開始温度（℃）の上昇値＝（ソルビタン脂肪酸エステルを添加したパーム油の固化開始温度）−（ソルビタン脂肪酸エステル及びポリグリセリン脂肪酸エステルを添加していないパーム油の固化開始温度）
固化開始温度（℃）の上昇値＝（ポリグリセリン脂肪酸エステルを添加したパーム油の固化開始温度）−（ポリグリセリン脂肪酸エステル及びソルビタン脂肪酸エステルを添加していないパーム油の固化開始温度）
＜測定条件＞
示差走査熱量計のセル内の温度を８０℃まで昇温し、５分間保持し、完全にサンプルを溶解させた。その後、毎分１０℃（１０℃／ｍｉｎ．）で８０℃から−４０℃まで降温させ、その過程における固化開始温度（発熱ピークにおける発熱開始温度）を測定した。固化開始温度は、ベースラインとピークとの接線における交点とした。
The difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester or polyglycerin fatty acid ester was added and the solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester were not added was calculated as the solidification start temperature of palm oil (°C) And the rising value of.
Increase in solidification start temperature (°C) = (solidification start temperature of palm oil to which sorbitan fatty acid ester was added)-(solidification start temperature of palm oil to which sorbitan fatty acid ester and polyglycerin fatty acid ester were not added)
Increase in solidification start temperature (° C.)=(solidification start temperature of palm oil to which polyglycerin fatty acid ester was added)−(solidification start temperature of palm oil to which polyglycerin fatty acid ester and sorbitan fatty acid ester were not added)
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80° C. and kept for 5 minutes to completely dissolve the sample. Then, the temperature was lowered from 80° C. to −40° C. at 10° C. (10° C./min.) per minute, and the solidification start temperature (heat generation start temperature at the exothermic peak) in the process was measured. The solidification start temperature was the intersection of the tangents between the baseline and the peak.
さらに、実施例１、１３、比較例２、７の油脂組成物を８０℃で溶解後、２０℃で７２時間放置した後の様子を顕微鏡で観察した。 Further, the oil and fat compositions of Examples 1 and 13 and Comparative Examples 2 and 7 were melted at 80° C. and then left standing at 20° C. for 72 hours, and then observed with a microscope.
実施例１、１３では、５μｍ以下の細かい結晶が均一に析出し、結晶量は多かった。 In Examples 1 and 13, fine crystals of 5 μm or less were uniformly precipitated, and the amount of crystals was large.
比較例２、７では、結晶が５μｍを超えて成長していた。 In Comparative Examples 2 and 7, crystals grew to exceed 5 μm.
これらの結果から、パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルを用いることで、結晶化が促進され、かつ微細結晶を得ることができることが分かった。 From these results, the solidification start temperature of palm oil is increased by 1.0° C. or more, and 80% by mass or more of all the constituent fatty acids is at least one sorbitan fatty acid ester selected from palmitic acid and stearic acid. It was found that crystallization was promoted and fine crystals could be obtained.
３．評価
実施例１〜１９及び比較例１〜９の油脂組成物について、次の評価を行った。各評価結果を表８〜表１１に示す。
3. Evaluation The oil and fat compositions of Examples 1 to 19 and Comparative Examples 1 to 9 were evaluated as follows. The evaluation results are shown in Tables 8 to 11.
（カレールウの作製）
表７の配合でカレールウを作製した。
〈カレールウの配合〉
(Production of curry roux)
Curry roux were produced with the formulations shown in Table 7.
<Composition of curry roux>
［１］実施例及び比較例の油脂組成物を、撹拌羽根を備えた加熱釜に量り入れ、８０℃で加熱溶解した。
［２］［１］の加熱釜に薄力粉を入れ、撹拌しながら８０〜１２０℃で滑らかになるまで炒め、ルウを作製した。
［３］得られたルウにカレーパウダーを加え、滑らかになるまで炒め合わせカレールウを作製した。
［４］得られたカレールウは８０℃に調温し、溶融状態で８０ｇをプラスチック製のシャーレ（９０φ×２０ｍｍ）に移し、０℃に調温した恒温器内で２０分間冷却した。得られた固形のカレールウは２５℃に調温した恒温器に移し４週間保管した。
[1] The oil and fat compositions of Examples and Comparative Examples were weighed in a heating pot equipped with a stirring blade and heated and melted at 80°C.
[2] The soft flour was placed in the heating kettle of [1], and fried with stirring at 80 to 120°C until smooth, to prepare roux.
[3] Curry powder was added to the obtained roux, and stir-fried to make a smooth curry roux.
[4] The obtained curry roux was temperature-controlled at 80° C., 80 g in a molten state was transferred to a plastic petri dish (90 φ×20 mm), and cooled in a thermostat temperature-controlled at 0° C. for 20 minutes. The obtained solid curry roux was transferred to a thermostat controlled at 25° C. and stored for 4 weeks.
上記カレールウについて次の評価を行った。
[ブルーム]
２５℃で４週間保管した固形のカレールウについて表面の油脂結晶粗大化による白色化（ブルーム）を以下の基準で評価した。
評価基準
◎：良好な艶を有しており、白色化は見られなかった。
○：白色化は見られなかったが、やや艶が失われていた。
△：艶がなく、ややザラついている。
×：白色化し、ザラつきがある。
The following evaluation was performed on the above-mentioned curry roux.
[Bloom]
With respect to solid curry roux stored at 25° C. for 4 weeks, whitening (bloom) due to coarsening of fat and oil crystals on the surface was evaluated according to the following criteria.
Evaluation Criteria ⊚: It had a good luster and no whitening was observed.
◯: No whitening was observed, but the gloss was slightly lost.
Δ: Matte and slightly grainy.
X: Whitened and rough.
[型剥がれ]
２５℃で４週間保管した固形のカレールウについてシャーレからの型剥がれを以下の基準で評価した。
評価基準
◎：シャーレを裏返しにして作業台に３ｃｍの高さから１回落としただけで
シャーレから剥がれた。
○：シャーレを裏返しにして作業台に３ｃｍの高さから２〜３回落として
シャーレから剥がれた。
△：シャーレを裏返しにして作業台に３ｃｍの高さから４〜５回落として
シャーレから剥がれた。
×：シャーレを裏返しにして作業台に３ｃｍの高さから６回以上落として
シャーレから剥がれた。
[Peel off]
With respect to solid curry roux stored at 25° C. for 4 weeks, mold release from the petri dish was evaluated according to the following criteria.
Evaluation Criteria ⊚: The petri dish was peeled off from the petri dish by turning the dish upside down and dropping it once from a height of 3 cm on the workbench.
◯: The petri dish was turned upside down and dropped on the workbench from a height of 3 cm a few times to peel off the petri dish.
Δ: The petri dish was turned upside down and dropped on the work table from a height of 3 cm 4 to 5 times, and the petri dish was peeled off.
X: The petri dish was turned upside down and dropped from the petri dish 6 times or more from a height of 3 cm on a workbench.
[スナップ性]
白色化（ブルーム）を観察した固形のカレールウについてシャーレから取り出しスナップ性（手で折った時の折りやすさ）を以下の基準で評価した。
評価基準
◎：爽快なスナップ性を有し、極めて良好である。
○：良好である。
△：やや不良である。
×：硬過ぎ又はベタツキがあり不良である。
[Snap]
The solid curry roux observed for whitening (bloom) was taken out from the petri dish, and the snap property (foldability when folded by hand) was evaluated according to the following criteria.
Evaluation Criteria ⊚: Very good with refreshing snapping property.
◯: Good.
Δ: Slightly defective
X: Too hard or sticky and poor.
（カレーソースの作製）
食塩１０質量部、糖類１０質量部、水８００質量部を加え煮立たせた物に、作製したカレールウ１００質量部を加え撹拌しながら１０分間煮立たせ、カレーソースを作製した。
(Preparation of curry sauce)
Curry sauce was prepared by adding 100 parts by mass of the prepared curry roux to a product prepared by adding 10 parts by mass of salt, 10 parts by mass of sugar, and 800 parts by mass of water, and boiling for 10 minutes while stirring.
その後、品温４５℃におけるカレーソースの口溶けをパネル２０名により以下の基準で評価した。 Then, the melting of the curry sauce in the mouth at a product temperature of 45° C. was evaluated by 20 panelists according to the following criteria.
[口溶け]
評価基準
５：パネル２０名中１６名以上が口溶け良好であると評価した。
４：パネル２０名中１２〜１５名が口溶け良好であると評価した。
３：パネル２０名中８〜１１名が口溶け良好であると評価した。
２：パネル２０名中４〜７名が口溶け良好であると評価した。
１：パネル２０名中口溶けが良好であると評価したのは３名以下であった。
[Melting]
Evaluation Criteria 5: 16 or more out of 20 panelists evaluated that they melted in the mouth well.
4: 12 to 15 out of 20 panelists evaluated that they melted well.
3: Of the 20 panelists, 8 to 11 panelists evaluated that they melted in the mouth.
2: 4 to 7 out of 20 panelists evaluated that they melted in the mouth.
1: 3 panelists or less evaluated that the melting in the mouth was good.
Claims (7)
パーム油の固化開始温度を１．０℃以上上昇させ、かつ全構成脂肪酸中の８０質量％以上がパルミチン酸及びステアリン酸から選ばれる少なくとも１種であるソルビタン脂肪酸エステルと
を含有する即席調理食品用油脂組成物。 Oils and fats containing transesterified oils and fats consisting of palm oils and fats and lauric oils and fats, the content of 2-saturated and trisaturated triglycerides being 50 to 90% by mass,
For instant cooked foods, which raises the solidification start temperature of palm oil by 1.0° C. or more and contains 80% by mass or more of all constituent fatty acids with sorbitan fatty acid ester which is at least one selected from palmitic acid and stearic acid Fat composition.
前記油脂は、３飽和トリグリセリドの含有量が３０質量％以上である油脂を含有する請求項１に記載の即席調理食品用油脂組成物。 The transesterified oil and fat has an iodine value of 20 to 45,
The oil/fat composition for ready-to-eat cooked food according to claim 1, wherein the oil/fat contains an oil/fat having a trisaturated triglyceride content of 30% by mass or more.
パーム油の固化開始温度を１．０℃以上上昇させるポリグリセリン脂肪酸エステルと
を含有する即席調理食品用油脂組成物。 Content of 2-saturated and 3 saturated triglycerides including transesterified fats and oils consisting of palm fats and oils and lauric fats and containing fats and oils with a trisaturated triglyceride content of 30% by mass or more And fats and oils that are
An oil and fat composition for instant cooking foods, which comprises a polyglycerin fatty acid ester that increases the solidification start temperature of palm oil by 1.0° C. or more.
前記３飽和トリグリセリドの含有量が３０質量％以上である油脂として、極度硬化油を含有する請求項３に記載の即席調理食品用油脂組成物。 The transesterified oil and fat has an iodine value of 20 to 45,
The oil/fat composition for instant cooked food according to claim 3, wherein the oil/fat having a content of the trisaturated triglyceride of 30% by mass or more contains extremely hardened oil.
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