JP6853698B2 - Manufacturing method of monaka skin and corn and monaka skin and corn - Google Patents
Manufacturing method of monaka skin and corn and monaka skin and corn Download PDFInfo
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims description 28
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 8
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- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 6
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- 238000002156 mixing Methods 0.000 description 2
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- 235000013618 yogurt Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
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- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
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Description
本技術は、モナカ皮及びコーンの製造方法並びにモナカ皮及びコーンに関する。 The present technology relates to a method for producing monaca skin and corn, and monaca skin and corn.
菓子用可食容器であるモナカ皮及びコーンは、焼成時の成形や型枠からの型離れを容易にするために原料として油脂を使用することが多いため、脂肪酸化臭が発生しやすい。
特許文献１には、イソマルトオリゴ糖を冷菓用可食容器に用いることにより、喫食の際に感じる脂肪酸化臭を抑制する技術が開示されている。
Monaca rind and corn, which are edible containers for confectionery, often use fats and oils as raw materials in order to facilitate molding during baking and release from the mold, so that a fatty acid odor is likely to occur.
Patent Document 1 discloses a technique for suppressing the fatty acid odor felt during eating by using isomaltooligosaccharide in an edible container for frozen desserts.
菓子用のモナカ皮やコーンは低水分含有量の焼成食品であるため、長期間保存されることがある。このような保存期間の長期化により、脂肪酸化臭はより強くなりやすい。
そこで、本技術は、長期保存による脂肪酸化臭の発生を抑制可能なモナカ皮及びコーンを提供することを主目的とする。
Since confectionery monaca skins and corn are baked foods with a low water content, they may be stored for a long period of time. Due to such a long storage period, the fatty acid odor tends to become stronger.
Therefore, the main purpose of this technique is to provide monaca rind and corn capable of suppressing the generation of fatty acid odor due to long-term storage.
本技術は、ＣＤＭ値が４０時間以上、飽和脂肪酸含有量が４０質量％以上である油脂を配合する、モナカ皮又はコーンの製造方法を提供する。
前記油脂は、１０℃での固体脂含量が０〜５５質量％でありうる。
前記油脂は、下記式（１）によって算出される酸化難易度が２００以下でありうる。
酸化難易度＝オレイン酸含有量×０．８９＋リノール酸含有量×２１＋リノレン酸含有量×３９・・・（１）
前記モナカ皮又はコーンに含まれるトランス脂肪酸は１質量％以下でありうる。
前記モナカ皮又はコーンは、冷菓用でありうる。
また、本技術は、ＣＤＭ値が４０時間以上、飽和脂肪酸含有量が４０質量％以上である油脂を含有する、モナカ皮又はコーンを提供する。
The present technology provides a method for producing monaca skin or corn, which comprises a fat or oil having a CDM value of 40 hours or more and a saturated fatty acid content of 40% by mass or more.
The fat and oil may have a solid fat content of 0 to 55% by mass at 10 ° C.
The fats and oils may have an oxidation difficulty level of 200 or less calculated by the following formula (1).
Oxidation difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39 ... (1)
The trans fatty acid contained in the monaca skin or corn can be 1% by mass or less.
The monaka rind or corn can be for frozen desserts.
The present technology also provides monaca rind or corn containing fats and oils having a CDM value of 40 hours or more and a saturated fatty acid content of 40% by mass or more.
本技術によれば、長期保存による脂肪酸化臭の発生を抑制可能なモナカ皮及びコーンを提供することができる。なお、本技術により奏される効果は、ここに記載された効果に必ずしも限定されるものではなく、本明細書中に記載されたいずれかの効果であってもよい。 According to the present technology, it is possible to provide Monaca rind and corn capable of suppressing the generation of fatty acid odor due to long-term storage. The effects produced by the present technology are not necessarily limited to the effects described herein, and may be any of the effects described herein.
以下、本技術を実施するための好適な実施形態について説明する。なお、以下に説明する実施形態は、本技術の代表的な実施形態の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, suitable embodiments for carrying out the present technology will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present technology, and the scope of the present technology is not narrowly interpreted by this.
＜１．モナカ皮及びコーンの製造方法＞
本技術の製造方法で用いられる油脂は、ＣＤＭ値が４０時間以上であり、好ましくは５０時間以上である。ＣＤＭ（Conductometric Determination Method）は、油脂の酸化安定性の程度を測定する方法である（基準油脂分析試験法 2.5.1.2-1996）。油脂の酸化により発生した揮発性生成物を継続的に測定し、急激に変化するまでの時間（ＣＤＭ値）を求める。ＣＤＭ値が長いほど酸化安定性に優れる。本技術の製造方法では、ＣＤＭ値が４０時間以上の酸化安定性に優れた油脂を使用するため、長期保存中の脂肪酸化臭発生を抑制することができる。
<1. Manufacturing method of monaka skin and corn>
The fats and oils used in the production method of the present technology have a CDM value of 40 hours or more, preferably 50 hours or more. CDM (Conductometric Determination Method) is a method for measuring the degree of oxidative stability of fats and oils (reference fat and oil analysis test method 2.5.1.2-1996). The volatile products generated by the oxidation of fats and oils are continuously measured, and the time until a rapid change (CDM value) is determined. The longer the CDM value, the better the oxidative stability. In the production method of the present technology, since fats and oils having a CDM value of 40 hours or more and excellent in oxidative stability are used, it is possible to suppress the generation of fatty acid odor during long-term storage.
また、上記油脂は、飽和脂肪酸含有量が４０質量％以上であり、好ましくは５０質量％以上である。不飽和脂肪酸と比較して酸化安定性が高い飽和脂肪酸量を上記割合で配合することで、長期保存中の脂肪酸化臭発生を抑制することができる。 The fats and oils have a saturated fatty acid content of 40% by mass or more, preferably 50% by mass or more. By blending the amount of saturated fatty acids having higher oxidative stability than unsaturated fatty acids in the above ratio, it is possible to suppress the generation of fatty acid odor during long-term storage.
上記飽和脂肪酸にはラウリン酸が含まれうる。上記油脂のラウリン酸含有量は、下限値は好ましくは１質量％以上、より好ましくは１０質量％以上、更に好ましくは２０質量％以上であり、上限値は好ましくは５０質量％以下である。 The saturated fatty acids may include lauric acid. The lower limit of the lauric acid content of the fats and oils is preferably 1% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, and the upper limit is preferably 50% by mass or less.
上記油脂は、１０℃での固体脂含量が０〜５５質量％であることが好ましい。固体脂含量の上限値は、より好ましくは５０質量％以下であり、更に好ましくは４５質量％以下である。モナカ皮やコーンの製造方法では、一般に、８℃前後の水に原料を溶解する。このため、１０℃の固体脂含量が多いと油脂が凝固してしまう場合がある。本技術の製造方法は、１０℃での固体脂含量が０〜５５質量％の油脂を用いることで、凝固に起因する油脂分散性の低下やダマの発生を効果的に抑制し、製造適性をより向上させることが可能である。 The fats and oils preferably have a solid fat content of 0 to 55% by mass at 10 ° C. The upper limit of the solid fat content is more preferably 50% by mass or less, still more preferably 45% by mass or less. In the method for producing monaka skin and corn, the raw material is generally dissolved in water at around 8 ° C. Therefore, if the solid fat content at 10 ° C. is high, the fat and oil may coagulate. In the manufacturing method of this technology, by using fats and oils having a solid fat content of 0 to 55% by mass at 10 ° C., deterioration of fats and oils dispersibility due to coagulation and generation of lumps are effectively suppressed, and manufacturing suitability is improved. It is possible to improve it further.
上記油脂は、酸化難易度が２００以下であることが好ましい。酸化難易度は、下記式（１）によって算出される酸化安定性の指標であり、酸化難易度が小さいほど油脂の酸化安定性が高い。
酸化難易度＝オレイン酸含有量×０．８９＋リノール酸含有量×２１＋リノレン酸含有量×３９・・・（１）
The fats and oils preferably have an oxidation difficulty level of 200 or less. Oxidation difficulty is an index of oxidation stability calculated by the following formula (1), and the smaller the oxidation difficulty, the higher the oxidation stability of fats and oils.
Oxidation difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39 ... (1)
すなわち、酸化難易度は、油脂の多価不飽和脂肪酸（オレイン酸、リノール酸、リノレン酸）含有量にそれぞれ特定の係数（オレイン酸は０．８９、リノール酸は２１、リノレン酸は３９）を掛けた数値の和である（参考文献：福沢建治、寺尾純二著「脂質過酸化実験法」廣川書店）。 That is, the difficulty of oxidation is determined by setting a specific coefficient (0.89 for oleic acid, 21 for linoleic acid, 39 for linolenic acid) for the content of polyunsaturated fatty acids (oleic acid, linoleic acid, linolenic acid) in fats and oils. It is the sum of the multiplied values (Reference: Kenji Fukuzawa, Junji Terao, "Experimental Method for Lipid Peroxidation", Hirokawa Shoten).
酸化難易度は、好ましくは２００以下、より好ましくは１６０以下、更に好ましくは１５０以下である。このような範囲とすることで、油脂の酸化安定性が向上し、長期保存中の脂肪酸化臭発生をより効果的に抑制することができる。 The difficulty of oxidation is preferably 200 or less, more preferably 160 or less, still more preferably 150 or less. Within such a range, the oxidative stability of fats and oils is improved, and the generation of fatty acid-forming odor during long-term storage can be suppressed more effectively.
上記油脂のオレイン酸含有量は、好ましくは５０質量％以下であり、より好ましくは４５質量％以下である。油脂のリノール酸含有量は、好ましくは１０質量％以下であり、好ましくは５質量％以下である。油脂のリノレン酸含有量は、好ましくは１質量％以下であり、より好ましくは０．５質量％以下である。オレイン酸含有量やリノール酸含有量、リノレン酸含有量をこのような範囲にすることで、油脂の酸化難易度がより小さくなり、酸化安定性が向上するため、長期保存中の脂肪酸化臭がより発生しにくくなる。 The oleic acid content of the fats and oils is preferably 50% by mass or less, and more preferably 45% by mass or less. The linoleic acid content of the fat is preferably 10% by mass or less, and preferably 5% by mass or less. The linolenic acid content of the fat is preferably 1% by mass or less, and more preferably 0.5% by mass or less. By setting the oleic acid content, linoleic acid content, and linolenic acid content in such a range, the difficulty of oxidation of fats and oils becomes smaller and the oxidative stability is improved, so that the fatty acid odor during long-term storage is eliminated. It is less likely to occur.
上記油脂としては、公知の油脂を１種又は２種以上組み合わせて用いることができる。上記油脂は、飽和脂肪酸含有量が６０〜８０質量％の油脂を含むことが好ましく、飽和脂肪酸含有量が６０〜８０質量％の油脂とオレイン酸含有量が７０質量％以上の油脂とを含むことがより好ましい。このような油脂であると、長期保存中の脂肪酸化臭発生をより効果的に抑制することができる。 As the fats and oils, known fats and oils can be used alone or in combination of two or more. The fats and oils preferably contain fats and oils having a saturated fatty acid content of 60 to 80% by mass, and include fats and oils having a saturated fatty acid content of 60 to 80% by mass and fats and oils having an oleic acid content of 70% by mass or more. Is more preferable. With such fats and oils, the generation of fatty acid-forming odor during long-term storage can be suppressed more effectively.
飽和脂肪酸含有量が６０〜８０質量％の油脂としては、脂肪酸化臭抑制の観点から、パーム系油脂及び／又はラウリン系油脂が好ましい。パーム系油脂は、パーム油及びパーム油の加工油脂を意味する。パーム油の加工油脂とは、パーム油に分別、水素添加及びエステル交換から選択される１種又は２種以上の加工処理を施した油脂である。ラウリン系油脂は、ラウリン酸を主要構成脂肪酸とする油脂を意味し、例えば、パーム核油、パーム核オレイン油、ヤシ油などが含まれる。 As the fats and oils having a saturated fatty acid content of 60 to 80% by mass, palm-based fats and oils and / or lauric-based fats and oils are preferable from the viewpoint of suppressing the odor of fatty acids. Palm-based fats and oils mean palm oils and processed fats and oils of palm oil. The processed fats and oils of palm oil are fats and oils obtained by subjecting palm oil to one or more kinds of processing treatments selected from fractionation, hydrogenation and transesterification. The lauric-based fat and oil means a fat and oil containing lauric acid as a main constituent fatty acid, and includes, for example, palm kernel oil, palm kernel olein oil, coconut oil and the like.
オレイン酸含有量が７０質量％以上の油脂としては、ハイオレイック菜種油、ハイオレイックヒマワリ油、ハイオレイックサフラワー油、ハイオレイックコーン油などが挙げられる。 Examples of fats and oils having an oleic acid content of 70% by mass or more include high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, and high oleic corn oil.
飽和脂肪酸含有量が６０〜８０質量％の油脂及びオレイン酸含有量が７０質量％以上の油脂の両方を配合する場合、飽和脂肪酸含有量が６０〜８０質量％の油脂とオレイン酸含有量が７０質量％以上の油脂との比率は５０：５０〜９０：１０が好ましく、６０：４０〜９０：１０がより好ましく、７０：３０〜９０：１０が更に好ましく、７０：３０〜８５：１５がより更に好ましい。このような範囲とすることで、長期保存中の脂肪酸化臭抑制効果が向上する。また、モナカ皮及びコーンに配合される油脂全量に対するオレイン酸含有量が５０質量％以下に抑えられるため、当該油脂の酸化難易度がより小さくなって当該油脂の酸化安定性が向上し、その結果、酸化脂肪臭がより効果的に抑制される。 When both fats and oils having a saturated fatty acid content of 60 to 80% by mass and fats and oils having an oleic acid content of 70% by mass or more are mixed, the fats and oils having a saturated fatty acid content of 60 to 80% by mass and an oleic acid content of 70 are mixed. The ratio with fats and oils of mass% or more is preferably 50:50 to 90:10, more preferably 60:40 to 90:10, further preferably 70:30 to 90:10, and more preferably 70:30 to 85:15. More preferred. Within such a range, the effect of suppressing fatty acid odor during long-term storage is improved. In addition, since the oleic acid content with respect to the total amount of fats and oils blended in monaca skin and corn is suppressed to 50% by mass or less, the difficulty of oxidation of the fats and oils becomes smaller and the oxidation stability of the fats and oils is improved, and as a result , The odor of oxidized fat is suppressed more effectively.
本技術の製造方法によって得られるモナカ皮及びコーンに含まれるトランス脂肪酸は、１質量％以下であることが好ましい。トランス脂肪酸を多量に摂取すると心臓疾患などを引き起こす可能性があると示唆されており、健康上の観点からトランス脂肪酸含有量がより少ない食品が好まれるためである。トランス脂肪酸を１質量％以下とするためには、上記油脂として硬化油を用いないことが好ましい。 The trans fatty acid contained in the monaca skin and corn obtained by the production method of the present technology is preferably 1% by mass or less. It has been suggested that ingestion of a large amount of trans fatty acids may cause heart disease and the like, and from the viewpoint of health, foods having a lower trans fatty acid content are preferred. In order to reduce the trans fatty acid content to 1% by mass or less, it is preferable not to use hydrogenated oil as the fat or oil.
本技術の製造方法は、油脂以外の任意成分を配合することができる。任意成分としては、例えば、穀粉、澱粉、糖類、乳製品、膨張剤、乳化剤、食塩、香料、色素などが挙げられる。また、製造手順は特に限定されず、公知の手順に従ってモナカ皮又はコーンを製造すればよい。 In the manufacturing method of the present technology, any component other than fats and oils can be blended. Optional ingredients include, for example, flour, starch, sugars, dairy products, leavening agents, emulsifiers, salt, flavors, pigments and the like. The production procedure is not particularly limited, and monaca skin or corn may be produced according to a known procedure.
上記モナカ皮及びコーンは、和菓子、洋菓子問わず様々な菓子類に好適であるが、菓子類の中でも、比較的長期間保存される場合が多く脂肪酸化臭発生の可能性がより高い冷菓に用いられることが好ましい。冷菓とは、冷蔵又は冷凍により冷やして供される菓子のことである。冷菓としては、特に長期間保存可能な冷凍品が好適であり、具体的には、アイスクリーム、アイスミルク、ラクトアイス、ソフトクリーム、氷菓及びフローズンヨーグルトからなる群より選ばれる少なくとも１種が好ましい。 The above-mentioned monaka skin and corn are suitable for various confectioneries regardless of whether they are Japanese confectionery or Western confectionery. Is preferable. Frozen desserts are confectioneries that are chilled by refrigeration or freezing. As the frozen dessert, a frozen product that can be stored for a long period of time is particularly preferable, and specifically, at least one selected from the group consisting of ice cream, ice milk, lacto ice, soft serve ice cream, frozen dessert, and frozen yogurt is preferable.
＜２．モナカ皮及びコーン＞
本技術のモナカ皮及びコーンは、上記製造方法によって得ることができる。すなわち、当該モナカ皮及びコーンは、ＣＤＭ値が４０時間以上、飽和脂肪酸含有量が４０質量％以上である油脂を含有する。モナカ皮及びコーンに含有される好適な油脂は、上記製造方法で述べたとおりである。モナカ皮及びコーンに含まれるトランス脂肪酸の量も上記製造方法で述べた通りである。また、モナカ皮及びコーンは、上記製造方法で述べたとおり、冷菓用であることが好ましい。当該冷菓は、アイスクリーム、アイスミルク、ラクトアイス、ソフトクリーム、氷菓及びフローズンヨーグルトからなる群より選ばれる少なくとも１種がより好ましい。
<2. Monaka skin and corn ＞
The monaca skin and corn of the present technology can be obtained by the above-mentioned production method. That is, the monaca skin and corn contain fats and oils having a CDM value of 40 hours or more and a saturated fatty acid content of 40% by mass or more. Suitable fats and oils contained in monaca skin and corn are as described in the above production method. The amount of trans fatty acid contained in monaca skin and corn is also as described in the above production method. Further, the monaca skin and corn are preferably for frozen desserts as described in the above-mentioned production method. The frozen dessert is more preferably at least one selected from the group consisting of ice cream, ice milk, lacto ice, soft serve ice cream, frozen dessert and frozen yogurt.
以下、実施例に基づいて本技術を更に詳細に説明する。なお、以下に説明する実施例は、本技術の代表的な実施例の一例を示したものであり、これにより本技術の範囲が狭く解釈されることはない。 Hereinafter, the present technology will be described in more detail based on Examples. It should be noted that the examples described below show an example of typical examples of the present technology, and the scope of the present technology is not narrowly interpreted by this.
下記表１に示す原料を容器に入れ、撹拌混合して水種生地を作成し、これを濾過した後に焼成し、モナカ皮を製造した。焼成には自動焼成機（６４丁型ＴＡＭ−６４−Ｐ１５６、株式会社鈴木ケン詞鉄工所製）を使用し、焼成温度は２００〜２１０℃、焼成時間は４５秒以上とした。なお、表１中の「％」は「質量％」を意味する。 The raw materials shown in Table 1 below were placed in a container and mixed by stirring to prepare a water seed dough, which was filtered and then baked to produce Monaca rind. An automatic firing machine (64-chome type TAM-64-P156, manufactured by Kenji Iron Works Co., Ltd.) was used for firing, the firing temperature was 200 to 210 ° C., and the firing time was 45 seconds or more. In addition, "%" in Table 1 means "mass%".
上記モナカ皮を８ヶ月間３０℃の恒温室で保存した後（３０℃恒温室保存品）、５名の専門パネラーが以下の評価基準に従って長期保存中の脂肪酸化臭について評価した。各実施例、各比較例ごと、冷凍保管品（コントロール）を作成し、実施例及び比較例とコントロールとの対比で脂肪酸化臭を評価した。
＜長期保存中の脂肪酸化臭＞
５：ほとんど脂肪酸化臭が認められない。
４：わずかに脂肪酸化臭が認められる。
３：やや脂肪酸化臭が認められるが、許容範囲である。
２：脂肪酸化臭が認められ、許容できない範囲である。
１：強い脂肪酸化臭が認められる。
After storing the Monaka skin in a constant temperature chamber at 30 ° C. for 8 months (stored in a constant temperature chamber at 30 ° C.), five specialized panelists evaluated the fatty acid odor during long-term storage according to the following evaluation criteria. A frozen storage product (control) was prepared for each Example and each Comparative Example, and the fatty acid odor was evaluated by comparing the Example and the Comparative Example with the control.
<Fatty acid odor during long-term storage>
5: Almost no fatty acid odor is observed.
4: A slight fatty acid odor is observed.
3: A slightly fatty acid odor is observed, but it is within an acceptable range.
2: A fatty acid odor is observed, which is an unacceptable range.
1: A strong fatty acid odor is observed.
５名の平均値を評価点として、評価点３点以上を◎、２点以上３点未満を○、１点以上２点未満を△、１点未満を×とした。◎及び○を合格、△及び×を不合格とした。 The average value of 5 persons was used as the evaluation point, and the evaluation points of 3 points or more were evaluated as ⊚, 2 points or more and less than 3 points were evaluated as ◯, 1 point or more and less than 2 points were evaluated as Δ, and the evaluation points of less than 1 point were evaluated as ×. ◎ and ○ were passed, and △ and × were rejected.
また、製造適性についても評価を行い、製造適性が良好であった場合は○、製造適性が劣る場合には×と評価した。 In addition, the manufacturing suitability was also evaluated, and when the manufacturing suitability was good, it was evaluated as ◯, and when the manufacturing suitability was inferior, it was evaluated as ×.
実施例１〜４、参考例１、２、及び比較例１〜３で用いた油脂の種類と、脂肪酸化臭及び製造適性の評価結果を、下記表２に示す。なお、表２中の「％」は「質量％」を意味する。 Table 2 below shows the types of fats and oils used in Examples 1 to 4, Reference Examples 1 and 2, and Comparative Examples 1 to 3, and the evaluation results of fatty acid odor and production suitability. In addition, "%" in Table 2 means "mass%".
ＣＤＭ値が４０時間以上、飽和脂肪酸含有量が４０質量％以上の油脂を配合した実施例１〜４は、長期保存後も脂肪酸化臭の発生が抑えられていた。一方、ＣＤＭ値が４０時間未満であり飽和脂肪酸含有量が４０質量％未満の比較例１及び３は、脂肪酸化臭が認められた。また、ＣＤＭ値は４０時間以上であったが飽和脂肪酸含有量が４０質量％未満の比較例２も脂肪酸化臭が認められた。このように、ＣＤＭ値が４０時間以上、飽和脂肪酸含有量が４０質量％以上の油脂を配合することで長期保存中の脂肪酸化臭発生を抑制可能であることが確認された。 In Examples 1 to 4 in which fats and oils having a CDM value of 40 hours or more and a saturated fatty acid content of 40% by mass or more were blended, the generation of fatty acid odor was suppressed even after long-term storage. On the other hand, in Comparative Examples 1 and 3 in which the CDM value was less than 40 hours and the saturated fatty acid content was less than 40% by mass, a fatty acid odor was observed. Further, in Comparative Example 2 in which the CDM value was 40 hours or more but the saturated fatty acid content was less than 40% by mass, a fatty acid odor was also observed. As described above, it was confirmed that the generation of fatty acid odor during long-term storage can be suppressed by blending fats and oils having a CDM value of 40 hours or more and a saturated fatty acid content of 40% by mass or more.
以上の結果から、製造適性の観点も考慮すると、１０℃での固体脂含量は５５質量％以下が好ましいことが確認された。 From the above results, it was confirmed that the solid fat content at 10 ° C. is preferably 55% by mass or less, considering the viewpoint of production suitability.
次に、８ヶ月間保存した実施例３及び比較例２のモナカ皮について、油脂中のハイドロパーオキサイド（ＨＰＯ）量（μmol/g）を高速液体クロマトグラフィー（ＨＰＬＣ）により測定した。ＨＰＯは有機過酸化物の一種であり、ＨＰＯが少ないほど酸化物の発生が少ないと評価できる。保存条件は常温倉庫保存又は３０℃恒温室保存とし、コントロールは冷凍保管品とした。 Next, the amount of hydroperoxide (HPO) (μmol / g) in fats and oils was measured by high performance liquid chromatography (HPLC) for the Monaca skins of Example 3 and Comparative Example 2 stored for 8 months. HPO is a kind of organic peroxide, and it can be evaluated that the smaller the HPO, the less the oxide is generated. The storage conditions were normal temperature warehouse storage or 30 ° C constant temperature room storage, and the control was a frozen storage product.
表３は、ＨＰＯ量の測定結果を表す。その結果、実施例３のモナカ皮のＨＰＯ量は、常温倉庫保存品（0.72）及び３０℃恒温室保存品（1.17）のいずれにおいても、比較例２（常温倉庫保存品：1.83、３０℃恒温室保存品：3.03）より少なく、酸化物の発生が少ないことが確認された。この結果から、本技術によれば長期保存中の脂肪酸化臭発生が抑制されることが示唆された。 Table 3 shows the measurement results of the amount of HPO. As a result, the amount of HPO of the monaca skin of Example 3 was found in Comparative Example 2 (Room temperature warehouse storage product: 1.83, 30 ° C. constant temperature) in both the room temperature warehouse storage product (0.72) and the 30 ° C. constant temperature room storage product (1.17). It was confirmed that the amount of oxide was less than that of the product stored in the room: 3.03). From this result, it was suggested that according to this technique, the generation of fatty acid odor during long-term storage is suppressed.
Claims (5)
酸化難易度＝オレイン酸含有量×０．８９＋リノール酸含有量×２１＋リノレン酸含有量×３９・・・（１） The production method according to claim 1, wherein the fat and oil has an oxidation difficulty level of 200 or less calculated by the following formula (1).
Oxidation difficulty = oleic acid content x 0.89 + linoleic acid content x 21 + linolenic acid content x 39 ... (1)
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