JP6960033B2 - Oil composition - Google Patents

Description

The present invention relates to an oil / fat composition suitable as a food modifier.

Instant noodles are usually a process of mixing and kneading raw materials (blending / kneading process), a process of rolling the kneaded dough to obtain a noodle band (rolling process), and a process of cutting out a noodle band to obtain a noodle line (cutting process). ), A step of steaming the noodle strings (steaming step), a step of molding the steamed noodles into a shape suitable for packaging (molding step), and a step of drying the molded noodles (drying step).
By the steaming step, the starch on the surface of the noodle string is gelatinized (pregelatinized) and the outer layer of the noodle string is strengthened, so that cracking of the noodle string in the subsequent drying step can be prevented. In addition, since the starch swells in the steaming step, the time required to return the instant noodles, which is the final product, to hot water can be shortened. Therefore, the steaming process is regarded as an indispensable process in the production of instant noodles.
On the other hand, due to the gelatinization of the surface of the noodle strings by the steaming step, a phenomenon that the noodle strings are bound to each other also occurs. When the noodle strings are bound to each other, molding defects are likely to occur in the subsequent molding process. In addition, the instant noodles obtained have a non-uniform texture because the bound portion is difficult to rehydrate.
As described above, the steaming process greatly affects the quality of instant noodles.

In boiled noodles and steamed noodles, in order to prevent the noodle strings from binding to each other, edible oils and fats have been conventionally sprayed on the surface of the noodle strings to modify the state of the surface of the noodle strings. It is also known that an oil / fat composition obtained by adding an emulsifier to an oil / fat is attached to the surface of the noodle string in order to improve the adhesion of the oil / fat to the noodle string.
For example, Patent Document 1 describes an oil / fat composition for improving loosening of boiled / steamed noodles, which contains an oil / fat, polyglycerin fatty acid ester, soybean lecithin, and enzymatically decomposed lecithin. It is described that the noodle strings were loosened well even after being stored in the refrigerator for 5 days by spraying on the surface.

The fat or oil composition is also used for the purpose of suppressing the binding of cooked rice (improving the looseness). For example, Patent Document 2 describes a quality improver for rice containing edible fats and oils, a polyglycerin fatty acid ester, a polyglycerin condensed ricinolic acid ester, and a glycerin acetic acid fatty acid ester. It is described that the loosening property of the rice was satisfactorily enhanced by the addition of the ester.

Japanese Unexamined Patent Publication No. 7-39333 Japanese Unexamined Patent Publication No. 2015-192658

In the production of instant noodles, the noodle strings after the steaming process are generally seasoned with a desired seasoning such as saltiness. This seasoning can be performed by spraying or the like on the surface of the noodle string with an aqueous liquid (hereinafter, referred to as “seasoning liquid”) obtained by dissolving a seasoning component such as salt. Therefore, by spraying the emulsified liquid obtained by mixing and dispersing the oil and fat and the seasoning liquid onto the noodle strings, the seasoning of the noodle strings by the aqueous phase component and the adhesion of the oil phase components to the surface of the noodle strings can be performed. It can be done efficiently in one step.

When the fat and oil composition used in the above emulsion is put into practical use, it is easy to emulsify and disperse in an oil-in-water mold when mixed with a seasoning liquid, as well as high quality stability (storage stability) as a preparation of the fat and oil composition. Emulsification properties and a high degree of emulsification stability that can stably maintain this emulsified dispersion state even at high temperatures are required.

Further, an oil / fat composition satisfying the above requirements is also useful for improving the looseness of cooked rice. If it can be easily emulsified and dispersed when added to water during cooking to form a homogeneous emulsified state, and if the emulsified and dispersed state can be maintained stably even when exposed to high temperatures during rice cooking, the whole cooked rice is cooked. In addition, fats and oils can be adhered uniformly, and high-quality cooked rice can be obtained.
In addition, when making so-called cooked rice, soy sauce or dashi stock is added to the water used during cooking. Therefore, an oil / fat composition that can be easily emulsified and dispersed in a seasoning liquid and whose emulsified and dispersed state is stable even at a high temperature is highly versatile and excellent in practicality in applications for improving the looseness of cooked rice.

The present invention is an oil / fat composition suitable as a modifier for various foods, which is obtained by stably dissolving an emulsifier in an oil / fat, and is not only mixed with water but also mixed with a seasoning liquid containing salt and the like. An oil-and-fat composition that can be easily emulsified and dispersed by gentle stirring to form an oil-in-water emulsion, and that the emulsion exhibits excellent emulsion stability even at high temperatures. Regarding the offer.
The present invention also relates to the provision of an oil-in-water emulsified composition having the oil and fat of the above oil and fat composition as an oil phase.
The present invention also relates to the provision of a food product using the above fat or oil composition or an emulsified composition and a method for producing the food product.
Furthermore, the present invention relates to the provision of a method for producing instant noodles or cooked rice using the above oil / fat composition or emulsified composition.

The present inventors have excellent dissolution stability in an oil / fat composition obtained by dissolving a specific amount of diglycerin monooleate, polyglycerin condensed ricinolate, and lysophosphatidylcholine in a specific amount of edible oil / fat, and during storage. It is less likely to settle and has excellent storage stability. When the oil / fat composition is mixed with water as well as with a seasoning liquid containing salt, it can be easily made into an oil-in-water type by simply stirring gently. It has been found that an emulsion can be stably formed and that the emulsion exhibits excellent emulsion stability even at high temperatures. Furthermore, the present inventions have found that when the emulsified solution is applied to noodle strings or cooked rice, the looseness of the noodle strings or cooked rice can be effectively improved.
The present invention has been further studied based on these findings and has been completed.

That is, in the present invention, edible fats and oils are 70.0 to 95.6% by mass, diglycerin monooleate is 4.0 to 12.0% by mass, polyglycerin condensed lysinolate is 0.3 to 2.0% by mass, and lysophosphatidylcholine. To provide an oil / fat composition containing 0.1% by mass or more of diglycerin monooleate and having a relationship in which the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula.
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 2

The present invention also provides an oil-in-water emulsified composition having the oil and fat of the above oil and fat composition as an oil phase.
The present invention also provides a food product using the above fat or oil composition or an emulsified composition, and a method for producing the food product.
The present invention also provides a method for producing instant noodles, which comprises bringing the edible fats and oils to the surface of the noodles by bringing the fats and oils composition or the emulsified composition into contact with the noodles after the steaming step. It is something to do.
The present invention also provides a method for producing instant noodles, which comprises kneading the above-mentioned oil / fat composition or emulsified composition into a dough and preparing noodle strings using the obtained dough.
Furthermore, the present invention provides a method for producing cooked grain, which comprises cooking rice in the presence of the above-mentioned oil / fat composition or emulsified composition.
In the present invention, the component content is based on mass unless otherwise specified.

In the fat and oil composition of the present invention, the emulsifier is stably dissolved in the edible fat and oil, precipitation is unlikely to occur, and the storage stability as a preparation is high. Further, the oil / fat composition of the present invention is easily emulsified and dispersed not only when mixed with water but also when mixed with a seasoning liquid by gently stirring to form an oil-in-water emulsion. And the emulsion exhibits excellent emulsion stability even at high temperatures. Therefore, the oil and fat composition of the present invention is highly versatile as a modifier for various foods.

The oil-in-water emulsified composition of the present invention is excellent in emulsification stability even when the aqueous phase component is a seasoning liquid, and is also excellent in emulsification stability even at high temperatures. Therefore, the oil-in-water emulsified composition of the present invention is highly versatile as a modifier for various foods.

In the production of the food of the present invention, the oil / fat composition or the emulsified composition of the present invention is used, and the loosening property, texture, flavor, taste, appearance and the like are modified. That is, according to the production method of the present invention, it is possible to obtain a food having modified looseness, texture, flavor, taste, appearance and the like.

According to the method for producing instant noodles of the present invention, it is possible to produce instant noodles having excellent quality, in which the binding between noodle strings is suppressed and the noodles are easily loosened and easily reconstituted in hot water. Further, according to the method for producing cooked rice of the present invention, since fats and oils can be more evenly adhered to the whole cooked grain, binding between rice grains is effectively suppressed, loosening property is excellent, and flavor and appearance are also good. You can get a nice cooked rice.

A preferred embodiment of the oil / fat composition of the present invention will be described.

The fat and oil composition of the present invention includes at least edible fats and oils, diglycerin monooleate (synonymous with diglycerin oleic acid monoester; hereinafter also referred to as "DGMO"), and polyglycerin condensed lysinolate (synonymous with polyglycerin condensed ricinoleic acid ester). . Hereinafter, it is also referred to as "PGPR") and lysophosphatidylcholine (hereinafter, also referred to as "LPC") in a specific amount. Each component constituting the oil and fat composition of the present invention will be described in order.

The edible fats and oils used in the present invention are preferably liquid fats and oils at 20 ° C., and more preferably liquid fats and oils at 5 ° C. As used herein, the term "liquid fats and oils at 20 ° C." means fats and oils having a solid fat content of 1% by mass or less at 20 ° C. Further, "liquid fat and oil at 5 ° C." means fat and oil having a solid fat content of 1% by mass or less at 5 ° C. The solid fat content of fats and oils is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard fat and oil analysis test method established by the Japan Oil Chemicals Association.
The edible fats and oils used in the present invention are preferably vegetable fats and oils. The vegetable oil is, for example, one selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and ester exchange oils or fractionated oils thereof. Alternatively, two or more kinds of fats and oils are mentioned, and fats and oils selected from soybean oil, rapeseed oil, and corn oil are preferable.

The content of edible fats and oils in the fats and oils composition of the present invention is 70.0 to 95.6% by mass. From the viewpoint of the flavor of the fat and oil composition, the content of the edible fat and oil in the fat and oil composition of the present invention is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, and more preferably 85.0% by mass or more. It is preferable, and 87.0% by mass or more is more preferable. Further, from the viewpoint of suppressing the binding of foods, the content of edible fats and oils in the fats and oils composition of the present invention is preferably less than 95.0% by mass, more preferably 94.5% by mass or less, and 94.0% by mass. % Or less is more preferable.

The content of DGMO in the fat and oil composition of the present invention is 4.0 to 12.0% by mass. When the oil / fat composition of the present invention contains the above-mentioned specific amount of DGMO, when the oil / fat composition of the present invention is mixed with water or an aqueous liquid, it is easily emulsified and dispersed even with gentler stirring to form an oil-in-water emulsified composition. Can form things. From the viewpoint of the flavor of the fat and oil composition, the content of DGMO in the fat and oil composition of the present invention is preferably 10.0% by mass or less. Further, considering the emulsification stability when emulsified and dispersed in a basic aqueous liquid, the content of DGMO in the oil and fat composition of the present invention is preferably 7.0% by mass or less.

The content of PGPR in the fat and oil composition of the present invention is 0.3 to 2.0% by mass. When the oil / fat composition of the present invention contains the above-mentioned specific amount of PGPR, when the oil / fat composition of the present invention is mixed with water or an aqueous liquid, it is easily emulsified and dispersed even with gentler stirring to form an oil-in-water emulsified composition. Can form things. From the viewpoint of the flavor of the fat and oil composition, the content of PGPR in the fat and oil composition of the present invention is preferably 1.8% by mass or less, more preferably 1.5% by mass or less.
Further, the number of glycerin units of the glycerin polymer (polyglycerin) constituting the PGPR used in the present invention is not particularly limited, and for example, the average degree of polymerization of the glycerin constituting the polyglycerin can be 2 to 6. From the viewpoint of further enhancing the emulsification dispersibility of the fat and oil composition, particularly heat resistance and salt resistance, the average degree of polymerization of glycerin in the polyglycerin constituting PGPR is preferably 2 to 5, and more preferably 2 to 4. The average degree of polymerization of glycerin constituting polyglycerin is calculated by the following formula (3) based on the hydroxyl value.
MW = 74n + 18 ... Equation (1)
OHV = 56110 (n + 2) / MW ... Equation (2)
n = (112220-18OHV) / (74OHV-56110) ... Equation (3)
MW: Average molecular weight of polyglycerin n: Average degree of polymerization of polyglycerin OHV: Hydroxyl value of polyglycerin

The polyglycerin condensed ricinoleic acid ester that can be used in the present invention can be synthesized by a conventional method. In addition, as a commercially available product, Sunsoft No. 818SK (trade name, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft No. 818R (trade name, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft No. 818DG (trade name, manufactured by Taiyo Kagaku Co., Ltd.), SY Glister CR-200 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Glister CR-310 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Glister CR-500 (product name) Names include Sakamoto Yakuhin Kogyo Co., Ltd.) and Poem PR-300 (trade name, manufactured by Riken Vitamin Co., Ltd.).

The content of LPC in the fat and oil composition of the present invention is 0.1% by mass or more. When the oil / fat composition of the present invention contains the above-mentioned specific amount of LPC, when the oil / fat composition of the present invention is mixed with water or an aqueous liquid, it is easily emulsified and dispersed even with gentler stirring to form an oil-in-water emulsified composition. Can form things. The content of LPC in the fat and oil composition of the present invention is preferably 0.2% by mass or more, more preferably 0.3% by mass or more.
From the viewpoint of the flavor of the fat and oil composition, the content of LPC in the fat and oil composition of the present invention is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.0% by mass or less. , 1.2% by mass or less is particularly preferable. The LPC content can be measured by "Standard Oil and Fat Analysis Test Method 4.33.1-1996 (Thin Layer Chromatogram Method)" edited by the Japan Oil Chemists' Society.
In order to contain LPC in the fat and oil composition, the purified LPC itself may be blended in the fat and oil composition, or for example, by blending enzymatically decomposed lecithin in the fat and oil composition, the fat and oil composition may be blended. It is also preferable to add LPC to the mixture. Examples of the enzymatically decomposed lecithin include SLP paste lecithin (trade name, manufactured by Tsuji Oil Co., Ltd.), recimal EL (trade name, manufactured by RIKEN Vitamin Co., Ltd.), and egg yolk lecithin LPL-20S (trade name, manufactured by Kewpie Co., Ltd.).

In the oil and fat composition of the present invention, the DGMO content (mass%) and the LPC content (mass%) satisfy the following mathematical formula (I).

[DGMO content] ≥ [LPC content] x 2 (I)

When the content of DGMO and the content of LPC in the fat and oil composition of the present invention satisfy the above formula (I), DGMO effectively functions as a solubilizer for dissolving LPC in the fat and oil. It is possible to further enhance the dissolution stability of LPC in edible oils and fats. From the viewpoint of enhancing the salt resistance or heat resistance of the emulsified composition, it is preferable that the DGMO content (mass%) and the LPC content (mass%) satisfy the following mathematical formula (II), and the following mathematical formula (III). ) Is preferable, and it is more preferable that the relationship satisfies the following mathematical formula (IV).
[DGMO content] ≥ [LPC content] x 2.5 (II)
[DGMO content] ≥ [LPC content] x 3 (III)
[DGMO content] ≥ [LPC content] x 3.5 (IV)

In the oil and fat composition of the present invention, it is important that the content of LPC is within the range specified in the present invention in order to exhibit the desired effect. On the other hand, the oil and fat composition of the present invention may contain a phospholipid other than LPC, but the content thereof is not particularly limited as long as the effect of the present invention is not impaired, and may be appropriately adjusted.
When the oil / fat composition of the present invention contains a phospholipid other than LPC, the content of the phospholipid other than LPC in the oil / fat composition can be set to, for example, 0.01 to 2.0% by mass, 0.1. It may be ~ 1.5% by mass, or 0.2 ~ 1% by mass.
When the fat and oil composition of the present invention contains phosphatidylinositol, the content of phosphatidylinositol in the fat and oil composition can be, for example, 0.01 to 2.0% by mass, and 0.05 to 1. It may be 5% by mass, 0.1 to 1% by mass, or 0.15 to 0.6% by mass.
When the fat and oil composition of the present invention contains phosphatidylcholine, the content of phosphatidylcholine in the fat and oil composition can be, for example, 0.01 to 1.0% by mass, and 0.02 to 0.5% by mass. It may be%, 0.03 to 0.3% by mass, 0.04 to 0.2% by mass, or 0.05 to 0.1% by mass. When the oil / fat composition of the present invention contains phosphatidylcholine, the ratio of the content of LPC to the content of phosphatidylcholine (PC) in the oil / fat composition of the present invention ([LPC] / [PC]) is the mass. The ratio is preferably 0.5 or more, more preferably 1 or more, still more preferably 2 or more, still more preferably 3 or more. In this case, the upper limit of [LPC] / [PC] (mass ratio) is not particularly limited and is practically 20 or less, and usually 10 or less.
When the oil / fat composition of the present invention contains phosphatidylethanolamine, the content of phosphatidylethanolamine in the oil / fat composition can be, for example, 0.001 to 0.5% by mass, 0.002 to 0.002. It may be 0.2% by mass, 0.005 to 0.15% by mass, 0.01 to 0.1% by mass, or 0.015 to 0.06% by mass.
When the fat and oil composition of the present invention contains phosphatidic acid, the content of phosphatidic acid in the fat and oil composition can be, for example, 0.0005 to 0.5% by mass, 0.001 to 0. It may be 2% by mass, 0.002 to 0.1% by mass, 0.003 to 0.05% by mass, 0.003 to 0.02% by mass, 0.004 to 0.02% by mass. It may be 0.015% by mass.

The oil and fat composition of the present invention can be used in various foods as it is or in a state of being emulsified and dispersed in an aqueous phase in which a desired seasoning component is dissolved, if necessary. The appearance and the like can be modified.
For example, in the production of instant noodles, by adhering the noodles to the surface of the noodles after the steaming step, it is possible to suppress the binding of the noodles to each other and obtain instant noodles having excellent looseness. Further, the oil and fat composition of the present invention is emulsified and dispersed in a seasoning liquid as described later to prepare an emulsion, and the noodle strings are immersed in the emulsion, or the emulsion is sprayed on the surface of the noodle strings. By applying the emulsifying solution to the surface of the noodle string, the noodle string can be seasoned as desired while effectively improving the looseness of the noodle string. Moreover, by using the oil and fat composition of the present invention, the above-mentioned application of the emulsion to the surface of noodle strings can be stably carried out even at a high temperature. That is, the oil and fat composition of the present invention can be preferably applied to industrial production of instant noodles and the like. Further, the modified noodle strings can also be obtained from the dough by kneading the oil / fat composition of the present invention as it is or in the state of the emulsion in the noodle dough.
Further, the oil and fat composition of the present invention is excellent in emulsification and dispersibility in the aqueous phase even under alkaline conditions, and is also excellent in stability of the emulsification and dispersion state. In particular, this effect can be further enhanced by suppressing the content of DGMO to a specific amount or less. Therefore, the oil and fat composition of the present invention can be suitably used for modifying Chinese noodles produced by blending brine, for example.

Further, the oil and fat composition of the present invention can be easily emulsified and dispersed in water by adding it to water during cooking, for example, and this emulsified state is stably maintained even at a high temperature during cooking. Therefore, the oil and fat can be more evenly adhered to the surface of the cooked rice. That is, the looseness of cooked rice can be effectively improved. Further, even if the water during cooking rice contains seasoning components such as salt, the oil and fat composition of the present invention can be easily emulsified and dispersed, and this emulsified state is stably maintained even at a high temperature. Even when cooked rice or the like is cooked, the oil / fat composition of the present invention can be more uniformly adhered to the surface of cooked rice.

In addition, the oil and fat composition of the present invention can be applied to chilled noodles such as steamed fried noodles to improve the looseness during cooking. After heat-treating the noodles, the surface of the noodles is coated with an oil-fat composition or an emulsified solution obtained by emulsifying and dispersing the oil-fat composition to suppress the binding of the noodles during storage and cooking and improve the looseness. can do.

Further, the oil / fat composition of the present invention can be used, for example, for improving the texture of non-fried snack foods. In the production of non-fried snacks, the dough is dipped in an emulsion in which the oil and fat composition is emulsified and dispersed before the hot air drying process, or the emulsified solution is sprayed on the surface of the dough to make the snacks crispy and light. It can be finished in texture.

Further, the oil and fat composition of the present invention can be used, for example, for maintaining the texture of fried confectionery. After oiling the dough of the fried confectionery, the surface of the fried confectionery can be uniformly covered with the oil / fat composition by applying or spraying the oil / fat composition on the surface of the confectionery or immersing the confectionery in the oil / fat composition. .. As a result, deterioration of texture due to moisture absorption during storage can be suppressed, and a crispy texture can be maintained even after a lapse of days. Further, by using an emulsified liquid in which the fat and oil composition is emulsified and dispersed in the seasoning liquid, it is possible to add a desired seasoning to the fried confectionery while maintaining the texture of the fried confectionery.

Among them, the oil and fat composition of the present invention is preferably used as a food binding inhibitor. The food is not particularly limited, but instant noodles (noodles) or cooked rice are preferable. There are no particular restrictions on instant noodles, and Chinese noodles, udon noodles, soba noodles, pasta, pho, etc. can be mentioned. In addition, the cooked rice may be white rice, brown rice, rice with embryos, etc., which is cooked with water, or may be cooked rice, such as so-called cooked rice, which is cooked with a seasoning liquid containing salt such as soy sauce and dashi stock. good.

The method for preparing the fat and oil composition of the present invention is not particularly limited, and the fat and oil composition of the present invention can be obtained by mixing each component of the fat and oil composition until it becomes homogeneous. The mixing is preferably carried out by applying heat, and usually, the mixture is mixed while heating at about 60 to 90 ° C. until it becomes homogeneous.

Subsequently, the oil-in-water emulsified composition of the present invention (hereinafter, also referred to as “the emulsified composition of the present invention”) will be described.
The emulsified composition of the present invention has the oil and fat of the oil and fat composition of the present invention as an oil phase (dispersed phase). The aqueous phase (continuous phase) constituting the emulsified composition of the present invention is water or an aqueous liquid. The aqueous phase may be a seasoning liquid containing salt (salt) or the like. The emulsified composition of the present invention exhibits excellent emulsification stability even when the aqueous phase contains salt. Therefore, by applying the emulsified composition of the present invention to a food, it is possible to add a desired seasoning to the food by the seasoning components such as salt contained in the aqueous phase, and the looseness of the food and the food by the action of the oil phase. The texture, flavor, appearance, etc. can be modified.

In the emulsified composition of the present invention, the amount ratio of the oil phase to the aqueous phase is not particularly limited and can be appropriately adjusted according to the intended purpose. The amount ratio of the oil phase to the aqueous phase is a mass ratio, and is usually aqueous phase / oil phase = 99.5 / 0.5 to 90/10, preferably 99/1 to 95/5.

When the aqueous phase constituting the emulsified composition of the present invention is a seasoning liquid, the seasoning liquid may be a salt solution, and in addition to salt, soy sauce, miso, fish sauce, sugar, sucrose, liquid. Sugar, fructose, mirin, sweetener, livestock meat extract, seafood extract, vegetable extract, monosodium glutamate, sodium inosinate, sodium succinate, sodium guanylate, amino acid, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigment, spices Etc. may be contained. When the aqueous phase of the present invention is a seasoning liquid, the solid content content in the seasoning liquid is not particularly limited and is appropriately adjusted according to the intended purpose. The content of salt in the seasoning liquid is usually 0.2 to 20% by mass, preferably 1 to 10% by mass.

For example, the emulsified composition of the present invention has a form having a seasoning liquid as an aqueous phase, and the noodle strings are dipped in the emulsified composition or sprayed on the surface of the noodle strings. By applying the emulsified composition to the surface, it is possible to add a desired seasoning to the noodle strings while effectively improving the looseness of the noodle strings. Moreover, by using the emulsified composition, the emulsified composition can be stably applied to the surface of the noodle wire even at a high temperature, so that the emulsified composition of the present invention is preferably used in the industrial production of instant noodles and the like. can.
Further, the emulsified composition of the present invention is excellent in emulsification dispersibility even under alkaline conditions, and in particular, this effect is further enhanced by an emulsified composition prepared using an oil / fat composition in which the content of DGMO is suppressed to a specific amount or less. Can be done. Therefore, the emulsified composition of the present invention is also suitable for modifying Chinese noodles produced by blending brine, for example. For example, in the production of Chinese noodles, by kneading the emulsified composition of the present invention into a dough containing brine, the noodle strings obtained from the dough can be effectively modified.

Further, the emulsified composition of the present invention becomes an oil-in-water emulsified state that is uniformly mixed with the water by adding it to water during cooking, for example, and this emulsified state is stable even at a high temperature. , The oil phase component can be uniformly adhered to the surface of cooked rice, and the looseness of cooked rice can be effectively improved. Further, even if the water at the time of cooking rice is a seasoning liquid containing a seasoning component such as salt, the oil-in-water emulsified composition of the present invention is in an oil-in-water emulsified state uniformly mixed with the seasoning liquid. Since this emulsified state is stable even at a high temperature, the oil phase component of the emulsified composition can be uniformly adhered to the surface of rice rice even when cooked rice or the like is cooked. The emulsified composition of the present invention can be used in place of water during rice cooking by appropriately adjusting the amount of the aqueous phase of the emulsified composition of the present invention and the concentration of the seasoning component in the aqueous phase. ..

Further, in the emulsified composition of the present invention, for example, the oil phase component is uniformly applied to the surface of the noodle string by spraying the noodles after heat treatment and washing with water or immersing the noodles in the emulsified composition. It can be adhered, and then the binding of noodles when cooled and stored can be effectively suppressed. That is, by using the emulsified composition of the present invention, it is possible to obtain chilled noodles that are excellent in loosening property when reheated and are easy to cook.

Further, the emulsified composition of the present invention can be finished into a snack food having a crispy texture by spraying or the like on the surface of the dough when producing a non-fried type snack food. Further, in order to obtain a stable emulsified state even when the seasoning liquid is used as the aqueous phase component, the emulsified composition of the present invention is sprayed on the surface of the dough with the emulsified composition of the present invention containing the seasoning liquid as the aqueous phase component. As a result, the surface of the snack food can be uniformly seasoned while giving the snack food a crispy texture.

Furthermore, the emulsified composition of the present invention can maintain the crispy texture of the fried confectionery even after a lapse of time by spraying it on the surface of the fried confectionery, and can also be used for seasoning the fried confectionery. Can be done.

Among them, the emulsified composition of the present invention is preferably used as a food binding inhibitor. The food is not particularly limited, but instant noodles (noodles) or cooked rice are preferable. There are no particular restrictions on instant noodles, and Chinese noodles, udon noodles, soba noodles, pasta, pho, etc. can be mentioned. Further, the cooked rice may be cooked rice such as white rice, brown rice, and germ rice cooked with water, or may be cooked rice cooked with a seasoning liquid containing salt such as soy sauce, such as so-called cooked rice.

The emulsified composition of the present invention can be obtained by mixing the oil / fat composition of the present invention with water or an aqueous liquid. The oil and fat composition of the present invention is easily emulsified and dispersed in an oil-in-water mold simply by mixing with water or an aqueous liquid and gently stirring, to obtain the emulsified composition of the present invention.

The food of the present invention is made by using the fat or oil composition of the present invention or an emulsified composition (that is, a food containing the fat or oil composition of the present invention in the food manufacturing process). The food of the present invention has been modified in terms of looseness, texture, flavor, taste, appearance, etc. by the oil / fat composition or emulsified composition of the present invention, and examples of such foods include instant noodles, rice rice, and chilled noodles. , Cooked noodles, snack foods, noodle snack foods, fried foods and the like.
The food product of the present invention can be obtained by blending the oil / fat composition or the emulsified composition of the present invention in a normal production process of various food products. More specifically, it can be obtained by blending the fat or oil composition or the emulsified composition of the present invention in a food or applying it to the surface of a food. Among them, the food of the present invention is made to permeate the adhering liquid into the food by adhering the oil / fat composition or the emulsified composition of the present invention to the food surface in the manufacturing process of the food, or the adhering liquid is applied to the food surface. A familiar form is preferable. An example of the production method will be described by taking the case where the food of the present invention is instant noodles or cooked rice as an example.

Instant noodles are usually a process of mixing and kneading raw materials (blending / kneading process), a process of rolling the kneaded dough to obtain a noodle band (rolling process), and a process of cutting out a noodle band to obtain a noodle string (cutting out). Manufactured through at least a process), a process of steaming noodle strings (steaming process), a process of molding steamed noodles into a shape suitable for packaging (molding process), and a process of drying the molded noodles (drying process). NS. In the production of this instant noodle, the oil / fat composition or the emulsified composition of the present invention is brought into contact with the noodle string after the steaming step (at least the noodle string in which the starch on the surface is pregelatinized), and the contact causes the noodle string surface. By incorporating a step of adhering edible oils and fats, instant noodles, which is an embodiment of the food product of the present invention, can be obtained. In the present specification, "adhering edible fats and oils to the surface of noodle strings" means not only the state where the edible fats and oils are present on the surface of the noodle strings, but also a part of the edible fats and oils permeates into the dough of the noodle strings. May exist in.

The method of contacting the oil / fat composition or emulsified composition of the present invention with the noodle strings after the steaming step is not particularly limited, and the noodle strings may be immersed in the oil / fat composition of the present invention or in the emulsified composition, or the present invention may be used. By spraying the fat or oil composition or the emulsified composition of the above on the surface of the noodle string, the fat or oil composition or the emulsified composition of the present invention can be brought into contact with the noodle string. By contacting the fat or oil composition or emulsified composition of the present invention with the noodle strings, the fats and oils can be attached to the surface of the noodle strings while loosening the bonds between the noodle strings gelatinized in the steaming step. In particular, by using the emulsified composition of the present invention, the binding of pregelatinized noodle strings can be loosened more efficiently by water. Further, if the aqueous phase of the emulsified composition is used as a seasoning liquid, the noodle strings can be seasoned as desired. Moisture adhering to the surface of the noodle strings is optionally dried and removed.
When the noodle strings after the steaming step are brought into contact with the oil / fat composition or emulsified composition of the present invention, 0.01 to 0.8 parts by mass of edible oil / fat adheres to 100 parts by mass of the noodle strings. It is preferable to bring them into contact with each other, and it is more preferable to bring them into contact with each other so as to adhere to 0.05 to 0.5 parts by mass.

In the present invention, the "instant noodles" are dried noodles that have undergone the drying process as described above, and are reconstituted in hot water and eaten. The instant noodles obtained by the above method have good moldability and good yield because the noodle strings formed in the steaming process are well loosened and the subsequent re-bonding is highly suppressed. , It rehydrates more evenly and has an excellent texture when eaten.

Cooked rice is produced by cooking raw rice. When cooking rice, cooked rice is obtained by coexisting raw rice (raw rice after washing) with water or a seasoning liquid and heating the rice. By adding the oil / fat composition or emulsified composition of the present invention to water or seasoning liquid at the time of cooking rice, the oil / fat spreads more uniformly throughout the rice during rice cooking, which is an embodiment of the food of the present invention. You can get cooked rice. The cooked rice is preferably obtained by adding the oil / fat composition or emulsified composition of the present invention so that the amount of edible oil / fat is 0.1 to 5 parts by mass with respect to 100 parts by mass of raw rice. .. The timing of adding the oil / fat composition or the emulsified composition of the present invention is not particularly limited and may be before the start of cooking rice, during cooking rice, or after cooking rice, but it is preferable to add the composition before the start of cooking rice.

Regarding the above-described embodiment, the present invention discloses the following oil / fat composition, oil-in-water emulsified composition, food, method for producing instant noodles, and method for producing rice.

<1>
70.0 to 95.6% by mass of edible fats and oils, 4.0 to 12.0% by mass of diglycerin monooleate, 0.3 to 2.0% by mass of polyglycerin condensed lysinolate, 0.1% by mass of lysophosphatidylcholine. % Or more, and the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula.
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 2

<2>
The fat or oil composition according to <1>, wherein the edible fat or oil is preferably a fat or oil that is liquid at 20 ° C., and more preferably a fat or oil that is liquid at 5 ° C.
<3>
The edible oils and fats are preferably vegetable oils and fats, more preferably soybean oils, rapeseed oils, corn oils, cottonseed oils, saflower oils, olive oils, palm oils, rice oils, sunflower oils, sesame oils, and ester exchange oils or fractionated oils thereof. The oil and fat composition according to <1> or <2> above, which is one or more oils and fats selected from, more preferably one or more oils and fats selected from soybean oil, rapeseed oil, and corn oil. thing.
<4>
The content of the edible oil / fat in the oil / fat composition is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, still more preferably 85.0% by mass or more, and particularly preferably 87.0% by mass. % Or more, the oil and fat composition according to any one of <1> to <3>.
<5>
The content of the edible oil / fat in the oil / fat composition is preferably less than 95.0% by mass, more preferably 94.5% by mass or less, still more preferably 94.0% by mass or less. The oil / fat composition according to any one of <4>.
<6>
The content of the edible oil / fat in the oil / fat composition is preferably 75.0 to 95.0% by mass, more preferably 80.0 to 94.5% by mass, and further preferably 85.0 to 94.0. The oil / fat composition according to any one of <1> to <5>, which is 87.0 to 94.0% by mass, particularly preferably 87.0 to 94.0% by mass.

<7>
The content of the diglycerin monooleate in the oil / fat composition is preferably 4.0 to 10.0% by mass, more preferably 4.0 to 7.0% by mass, as described in <1> to <6. > The oil / fat composition according to any one of.
<8>
The content of the polyglycerin condensed ricinolate in the oil / fat composition is preferably 0.3 to 1.8% by mass, more preferably 0.3 to 1.5% by mass, and the above <1> to <7. > The oil / fat composition according to any one of.
<9>
The polyglycerin constituting the polyglycerin condensed ricinolate, according to any one of <1> to <8>, wherein the average degree of polymerization of glycerin is preferably 2 to 5, more preferably 2 to 4. Oil and fat composition.

<10>
The above-mentioned <1> to <9>, wherein the content of the lysophosphatidylcholine in the fat and oil composition is preferably 0.2% by mass or more, more preferably 0.3% by mass or more. Oil and fat composition.
<11>
The content of the lysophosphatidylcholine in the fat and oil composition is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.0% by mass or less, and particularly preferably 1.2% by mass. % Or less, according to any one of <1> to <10>.
<12>
The content of the lysophosphatidylcholine in the fat and oil composition is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, and further preferably 0.3 to 2.0% by mass. %, Especially preferably 0.3 to 1.2% by mass, according to any one of <1> to <11>.

<13>
In the fat and oil composition, the content of the diglycerin monooleate and the content of the lysophosphatidylcholine preferably satisfy the following formula (II), more preferably the following formula (III), and further preferably the following formula (IV). The oil / fat composition according to any one of <1> to <12>, which is related to the above.
[Content of diglycerin monooleate] ≥ [Content of lysophosphatidylcholine] x 2.5 (II)
[Content of diglycerin monooleate] ≥ [Content of lysophosphatidylcholine] x 3 (III)
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 3.5 (IV)

<14>
The fat and oil composition contains a phospholipid other than the lysophosphatidylcholine, and the content of the phospholipid other than the lysophosphatidylcholine in the fat and oil composition is preferably 0.01 to 2.0% by mass. The oil / fat composition according to any one of <1> to <13>, which may be 0.05 to 1.5% by mass or 0.1 to 1% by mass.
<15>
The oil / fat composition contains phosphatidylinositol, and the content of the phosphatidylinositol in the oil / fat composition is preferably 0.01 to 2.0% by mass, and may be 0.05 to 1.5% by mass. , 0.1 to 0.1% by mass, or 0.15 to 0.6% by mass, according to any one of <1> to <14>.

<16>
The fat and oil composition contains phosphatidylcholine, and the content of the phosphatidylcholine in the fat and oil composition is preferably 0.01 to 1.0% by mass, may be 0.02 to 0.5% by mass, and is 0. .03 to 0.3% by mass, 0.04 to 0.2% by mass, 0.05 to 0.1% by mass, according to any one of <1> to <15>. Oil and fat composition.
<17>
The ratio of the content of the phosphatidylcholine to the content of the phosphatidylcholine ([LPC] / [PC]) in the fat and oil composition is preferably 0.5 or more, more preferably 1 or more, still more preferably 1 or more in terms of mass ratio. The oil and fat composition according to <16> above, wherein is 2 or more, particularly preferably 3 or more.
<18>
In the fat and oil composition, the ratio of the content of the phosphatidylcholine to the content of the phosphatidylcholine ([LPC] / [PC]) is preferably 20 or less, more preferably 10 or less in terms of mass ratio. 16> or <17>.
<19>
The ratio of the content of the lysophosphatidylcholine to the content of the phosphatidylcholine in the fat and oil composition ([LPC] / [PC]) is preferably 0.5 to 20, more preferably 1 to 20, in terms of mass ratio. The oil / fat composition according to any one of <16> to <18>, which is more preferably 2 to 20, particularly preferably 3 to 10.

<20>
The oil / fat composition contains phosphatidylethanolamine, and the content of the phosphatidylethanolamine in the oil / fat composition is preferably 0.001 to 0.5% by mass, 0.002 to 0.2% by mass. It may be 0.005 to 0.15% by mass, 0.01 to 0.1% by mass, or 0.015 to 0.06% by mass, any of the above <1> to <19>. The oil and fat composition according to one.
<21>
The fat and oil composition contains phosphatidic acid, and the content of the phosphatidic acid in the fat and oil composition is preferably 0.0005 to 0.5% by mass, and may be 0.001 to 0.2% by mass. , 0.002 to 0.1% by mass, 0.003 to 0.05% by mass, 0.003 to 0.02% by mass, 0.004 to 0.015% by mass, said. The oil / fat composition according to any one of <1> to <20>.

<22>
The oil / fat composition according to any one of <1> to <21>, wherein the oil / fat composition is preferably a food modifier, more preferably a food binding inhibitor.
<23>
The oil and fat composition according to <22>, wherein the food is selected from instant noodles, cooked rice, chilled noodles, snack confectionery and fried confectionery.
<24>
The oil and fat composition according to <23>, wherein the instant noodles are preferably selected from Chinese noodles, udon noodles, buckwheat noodles, pasta and pho.
<25>
The oil / fat composition according to <23>, wherein the cooked rice is preferably selected from white rice, brown rice, germ rice and cooked rice.

<26>
An oil-in-water emulsified composition having the oil and fat of the oil and fat composition according to any one of <1> to <25> as an oil phase.
<27>
The oil-in-water emulsification composition according to <26>, wherein the aqueous phase constituting the oil-in-water emulsification composition preferably contains salt.
<28>
The aqueous phase constituting the oil-in-water emulsified composition is preferably a seasoning liquid, and more preferably salt and soy sauce, miso, fish soy sauce, sugar, sucrose, liquid sugar, fructose, mirin, sweetener, etc. One or more selected from livestock meat extract, seafood extract, vegetable extract, monosodium glutamate, sodium inosinate, sodium succinate, sodium guanylate, amino acids, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigments and spices The oil-in-water emulsified composition according to <26>, which is a seasoning liquid containing and.
<29>
The oil-in-water emulsified composition according to <28>, wherein the content of salt in the seasoning liquid is preferably 0.2 to 20% by mass, more preferably 1 to 10% by mass.

<30>
In the oil-in-water emulsified composition, the amount ratio of the oil phase to the aqueous phase is, in terms of mass ratio, preferably aqueous phase / oil phase = 99.5 / 0.5 to 90/10, and more preferably. The oil-in-water emulsified composition according to any one of <26> to <29>, wherein the aqueous phase / oil phase = 99/1 to 95/5.

<31>
The oil-in-water emulsification composition according to any one of <26> to <30>, wherein the oil-in-water emulsification composition is preferably a food modifier, more preferably a food binding inhibitor. thing.
<32>
The oil-in-water emulsified composition according to <31>, wherein the food is selected from instant noodles, rice, chilled noodles, snack confectionery and fried confectionery.
<33>
The oil-in-water emulsified composition according to <32>, wherein the instant noodles are preferably selected from Chinese noodles, udon noodles, buckwheat noodles, pasta and pho.
<34>
The oil-in-water emulsified composition according to <32>, wherein the cooked rice is preferably selected from white rice, brown rice, germ rice and cooked rice.

<35>
A food product using the oil / fat composition according to any one of <1> to <25> or the oil-in-water emulsified composition according to any one of <26> to <34>.
<36>
The food product according to <35>, wherein at least one of loosening property, texture, flavor, taste and appearance is preferably modified by the oil-and-fat composition or the oil-in-water emulsified composition.
<37>
The food is preferably selected from instant noodles, rice, chilled noodles, cooked noodles, snacks, noodle snacks and fried noodles, and more preferably instant noodles or rice, according to <35> or <36>. Food.

<38>
The oil-and-fat composition according to any one of <1> to <25> or the oil-in-water emulsified composition according to any one of <26> to <34> is preferably blended in a food or a food. A method of making a food product, including applying it to a surface.

<39>
The oil-and-fat composition according to any one of <1> to <25> or the oil-in-water emulsified composition according to any one of <26> to <34> is brought into contact with the noodle strings after the steaming step. A method for producing instant noodles, which comprises adhering the edible oil and fat to the surface of the noodle wire.
<40>
The steaming step so that edible oil and fat preferably adheres to 100 parts by mass of noodle strings after the steaming step, preferably 0.01 to 0.8 parts by mass, and more preferably 0.05 to 0.5 parts by mass. The method for producing instant noodles according to <39>, wherein the noodle string is brought into contact with the oil / fat composition or the oil-in-water emulsified composition.

<41>
The oil-and-fat composition according to any one of <1> to <25> or the oil-in-water emulsified composition according to any one of <26> to <34> is kneaded into the dough, and the obtained dough is obtained. A method for producing instant noodles, which comprises preparing noodle strings using the noodles.

<42>
A cooked grain comprising cooking rice in the presence of the oil / fat composition according to any one of <1> to <25> or the oil-in-water emulsified composition according to any one of <26> to <34>. Production method.
<43>
In the cooked rice, the raw rice and the oil-and-fat composition or the oil-in-water emulsified composition are allowed to coexist so that the edible oil and fat is preferably 0.1 to 5 parts by mass with respect to 100 parts by mass of the raw rice. , The method for producing cooked rice according to <42>.

The present invention will be described in more detail based on examples, but the present invention is not limited to these embodiments.

[Preparation Example 1] Preparation of fats and oils composition As edible fats and oils,
Rapeseed oil (trade name: rapeseed salad oil (S), manufactured by Nisshin Oillio Co., Ltd.),
Corn oil (trade name: corn oil (S), manufactured by Nisshin Oillio Co., Ltd.)
Was used.

As an emulsifier
・ DGMO (Product name: Sunsoft Q-17D, manufactured by Taiyo Kagaku Co., Ltd., HLB 7.5),
-PGPR (trade name: SY Glister CR-200, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average degree of polymerization of 4 or less, hereinafter also referred to as "PGPR-1"),
-PGPR (trade name: SY Glister CR-310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average degree of polymerization of 5 or less, hereinafter also referred to as "PGPR-2"),
-PGPR (trade name: SY Glister CR-500, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average degree of polymerization of 7 or less, hereinafter referred to as "PGPR-3"),
-Enzymatically decomposed lecithin (trade name: SLP-paste lyso, manufactured by Tsuji Oil Co., Ltd., LPC content: 22.6% by mass, phosphatidylcholine: 3.7% by mass, phosphatidylethanolamine: 1.4% by mass, phosphatidylinositol: 19. 5% by mass, phosphatidic acid: 0.4% by mass)
・ Diglycerin sesquiolate (trade name: Sunsoft Q-17B, manufactured by Taiyo Kagaku Co., Ltd., HLB 6.5),
-Triglycerin monostearate (trade name: SY Glycer MS-3S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.4),
-Tetra glycerin monoolate (trade name: SY glycerin MO-3S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 8.8),
-Pentaglycerin triolate (trade name: Sunsoft A173E, manufactured by Taiyo Kagaku Co., Ltd., HLB 7.0),
-Pentaglycerin trimilistate (trade name: Sunsoft A143E, manufactured by Taiyo Kagaku Co., Ltd., HLB 8.0),
Hexaglycerin tristearate (trade name: SY Glycer TS-5S, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 7.4),
・ Lecithin (trade name: Yelkin-TS, manufactured by Archer Daniels Midland Company)
Was used.

Using each of the above raw materials, an oil / fat composition having a component composition (unit: mass%) shown in the table below was prepared. More specifically, an edible oil and fat and an emulsifier were mixed and stirred at 80 ° C. for 30 minutes to obtain an oil and fat composition (Examples 1 to 31 and Comparative Examples 1 to 30).

[Test Example 1] Dissolution stability of emulsifier Each oil / fat composition prepared in Preparation Example 1 above is cooled to room temperature, and 50 mL each of each oil / fat composition is placed in 5 bottles (bottom surface φ4.0 cm, height 7. It was dispensed into 5 cm) and sealed. After allowing to stand at 20 ° C. for 1 week, the appearance was visually observed and evaluated according to the following evaluation criteria. The results are shown in the table below.
(Emulsifier dissolution stability evaluation criteria)
A: No precipitation occurred in all 5 bottles.
B: Precipitation occurred in one or more bottles.

The emulsion stability test (salt resistance test, heat resistance / salt resistance test, heat resistance / salt resistance / basic resistance test) described below was carried out for the test example 1 having an evaluation result of A.

[Test Example 2] Salt resistance test of oil-in-water emulsified composition Of the oil and fat compositions prepared in Preparation Example 1 above, 4% by mass saline solution 49 with respect to 1 g of the oil and fat compositions of Examples 1 to 23, 30 and 31. .0 g was mixed and gently stirred at room temperature (about 25 ° C.) for 1 hour. After the stirring was completed, the mixture was allowed to stand for 20 minutes, the emulsified state was visually observed, and the emulsified stability was evaluated according to the following evaluation criteria. The results are shown in the table below. The same test was carried out 5 times for each fat and oil composition, and the same evaluation results were obtained in each case.
(Evaluation criteria)
5: No oil floating was observed in the creaming layer, and the portion other than the creaming layer was uniformly cloudy.
4: Slight oil floating is observed in the creaming layer, but the part other than the creaming layer is uniformly cloudy.
3: There are a few creaming layers, but no oil floating is observed, and the parts other than the creaming layer are less cloudy and transparent.
2: A little more oil floats are observed in the creaming layer, and the part other than the creaming layer is less cloudy and transparent.
1: Oil and water are separated, and the whole is transparent.

[Test Example 3] Heat and salt resistance test of oil-in-water emulsified composition Of the oil and fat compositions prepared in Preparation Example 1 above, 4% by mass with respect to 1 g of the oil and fat compositions of Examples 1 to 23, 30 and 31. 49.0 g of saline solution was mixed and gently stirred for 5 minutes, then gently stirred for 1 hour in a water bath at 60 ° C. Then, the mixture was returned to room temperature and allowed to stand for 20 minutes, and the emulsified state was visually observed and evaluated according to the same evaluation criteria as in Test Example 2 above. The results are shown in the table below. The same test was carried out 5 times for each fat and oil composition, and the same evaluation results were obtained in each case.

[Test Example 4] Heat resistance / salt resistance / basic resistance test of oil-in-water emulsified composition With respect to 1 g of the oil / fat composition of Examples 1, 2, 7, 24 to 29 among the oil / fat compositions prepared in Preparation Example 1 above. , 0.7 g of powdered red brine (manufactured by Takakamiuma Co., Ltd.) and 49.0 g of 4% by mass saline solution were mixed and gently stirred for 5 minutes, and then gently stirred in a water bath at 60 ° C. for 1 hour. Continued. Then, the mixture was returned to room temperature and allowed to stand for 20 minutes, and the emulsified state was visually observed and evaluated according to the same evaluation criteria as in Test Example 2 above. The results are shown in the table below. The same test was carried out 5 times for each fat and oil composition, and the same evaluation results were obtained in each case.

As shown in the table above, a fat or oil composition having a DGMO content lower than that specified in the present invention, a fat or oil composition that does not contain PGPR, or a fat or oil composition that does not contain PGPR or its content is higher than that specified in the present invention. In all of the small fat and oil compositions, the emulsified composition prepared by emulsifying and dispersing the fat and oil composition in saline solution is inferior in emulsification stability (that is, inferior in salt resistance), and its emulsified state is further destabilized by heat (that is, it is inferior in salt resistance). That is, it was found to be inferior in salt resistance and heat resistance (Comparative Examples 1 to 6, 8 to 11). Further, when the content of LPC and the content of DGMO do not satisfy the formula specified in the present invention, the solubility of LPC in fats and oils cannot be sufficiently enhanced, and precipitation occurs in the fats and oils composition. The result was (Comparative Example 7). An emulsified composition prepared by emulsifying and dispersing an LPC-free oil / fat composition or an oil / fat composition having a PGPR content higher than specified in the present invention in saline solution has high emulsification stability at room temperature. It can also be seen that the emulsified state is destabilized by heat (Comparative Examples 12, 13, 14, 15). Further, an emulsified composition prepared by emulsifying and dispersing an oil / fat composition having a DGMO content higher than that specified in the present invention in saline solution tends to be inferior in emulsification stability, especially when exposed to heat. The emulsified state could not be maintained stably (Comparative Examples 16 to 21).
In addition, many of the emulsified compositions prepared by emulsifying and dispersing an oil / fat composition using an emulsifier other than DGMO in saline solution in place of DGMO were inferior in the solubility of the emulsifier in edible oils / fats. Further, even if the emulsifier has a high solubility in edible oils and fats, the emulsified composition emulsified and dispersed in a saline solution is inferior in heat resistance (Comparative Examples 22 to 27). Further, in the oil and fat composition using tetraglycerin monooleate having a structure relatively close to that of PGPR instead of PGPR, the emulsified composition obtained by emulsifying and dispersing the oil and fat composition in saline solution has high emulsion stability at room temperature. The result was inferior in heat resistance (Comparative Example 28).
It was also found that an emulsified composition obtained by emulsifying and dispersing an oil / fat composition having an LPC content lower than that specified in the present invention in saline solution was inferior in emulsification stability (Comparative Examples 29 and 30).

On the other hand, in the fat and oil composition containing all of edible fats and oils, DGMO, PGPR, and LPC in the amounts specified in the present invention, the emulsified composition obtained by emulsifying and dispersing these in a saline solution has excellent emulsification stability, and the emulsification thereof. The composition can maintain a stable emulsified state even when exposed to heat (Examples 1 to 29), and further, by setting the content of DGMO in the fat and oil composition to 7.0% by mass or less, the fat and oil can be maintained. It was also found that when the composition was emulsified and dispersed in basic saline and heated, it exhibited a higher degree of emulsification stability (Examples 1, 2, 7, 24 to 27 in Table 3 and Example 28). , 29). It was also found that the heat resistance of the emulsified composition using the fat and oil composition can be further improved by lowering the degree of glycerin polymerization of PGPR used in the fat and oil composition of the present invention (Table 6).

[Preparation Example 2] Preparation of rice rice 300 g of raw rice (Koshihikari from Niigata, produced in 2014) was washed, soaked in water at 20 ° C. for 1.5 hours, raised in a colander and drained. 350 g of water was added to 350 g of the soaked rice, and 3 g of rapeseed oil or 3 g of the oil and fat composition of Examples or Comparative Examples shown in the table below was added and lightly stirred, and then the rice was cooked with an electric rice cooker.
The cooked rice was spread on a vat, loosened with a rice scoop for about 1 minute, and allowed to stand at room temperature for 30 minutes to remove the rough heat and use it as a test cooked grain.

[Test Example 5] Evaluation of dispersibility in rice rice In Preparation Example 2 above, β-carotene (manufactured by DSM Nutrition Japan Co., Ltd.) was added to 3 g of rapeseed oil or 3 g of oil and fat composition instead of 3 g of rapeseed oil or 3 g of oil and fat composition. The dispersibility of rapeseed oil and oil and fat composition in rice was evaluated based on the degree of color spread of β-carotene using a mixture having a concentration of 1% by mass according to the following evaluation criteria.
(Dispersity evaluation criteria for cooked rice)
A: The whole cooked rice is uniformly colored (oils and fats are familiar to the whole cooked rice).
B: Cooked rice is colored almost uniformly.
C: Coloring is uneven (oils and fats are unevenly distributed in some parts of cooked rice).

[Test Example 6] Evaluation of looseness The looseness of the cooked rice for test obtained in Preparation Example 2 above was evaluated according to the following evaluation criteria. The results are shown in the table below.
(Evaluation criteria for looseness)
A: As a whole, the binding between rice grains is suppressed and it is easy to loosen.
B: It is easy to loosen as a whole, but there are some lumps.
C: As a whole, the bonds between rice grains are strong and difficult to loosen.

[Test Example 7] Evaluation of Taste The cooked rice for test obtained in Preparation Example 2 above was eaten at 15 ° C. for 2 hours and at 15 ° C. for 24 hours, and the taste was evaluated according to the following evaluation criteria. The results are shown in the table below.
(Taste evaluation criteria)
A: I do not feel any offensive or oily taste derived from fats and oils.
B: I feel oily.

[Test Example 8] Evaluation of Appearance The appearance of the cooked rice for test obtained in Preparation Example 2 above, which was stored at 15 ° C. for 2 hours and stored at 15 ° C. for 24 hours, was visually observed and according to the following evaluation criteria. evaluated. The results are shown in the table below.
(Appearance evaluation criteria)
A: The whole cooked rice is glossy.
B: The whole cooked rice is not glossy.

As shown in Table 8, by adding the fat and oil composition of the present invention to the water during cooking, the fat and oil composition is uniformly emulsified and dispersed in the water, and is uniformly blended (dispersed) in the whole cooked rice and loosens. Excellent cooked rice was obtained. Further, the cooked rice did not feel the off-taste or oiliness derived from the oil-and-fat composition, and had a good luster.

[Test Example 9] Evaluation of looseness of noodles Raw noodles (trade name: thin noodles, manufactured by Noodle Shinya Co., Ltd.) were boiled in boiling water for 1 minute, drained, and the surface of the noodles was removed with ion-exchanged water. .. 20 g of the obtained noodles was diluted with 4 mass% saline warmed to 60 ° C. so that the content of the oil and fat compositions of Examples to Comparative Examples shown in the table below was 2.0 mass%. It was immersed in 30 mL of the obtained diluted solution (unraveling solution), which is an oil-in-water emulsion, for 30 seconds. Then, the noodles were taken out, the excess diluted solution adhering to the noodles was removed by air blowing, and the noodles were placed in a cup. Similarly, after dipping in the diluent, nine cups containing the noodles from which the excess diluent was removed were prepared (10 cups in total). For the noodles in each cup, after putting them in the cup and allowing them to stand for 10 minutes, 10 noodle strings were pulled up one by one. For a total of 100 (10 x 10 cups) noodle strings that were pulled up, the looseness of each noodle string was evaluated according to the following evaluation criteria. Based on this evaluation result, the unraveling rate was calculated from the following formula. The results are shown in Table 7.

-Evaluation criteria for looseness-
A: The noodles are pulled up one by one without being cut. B: When the noodles are pulled up, the noodles are cut or the noodle lumps that are bound to the noodles emerge.

Unraveling rate (%) = 100 x [Number of A evaluations] / [Total number of A evaluations and B evaluations (i.e., 100)]

As shown in Table 9, it was found that the looseness of the noodle strings was greatly improved by using the oil and fat composition of the example.

[Preparation Example 3] Preparation of Instant Chinese Noodles-1
Irrigation was prepared by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of powdered brine (manufactured by Oriental Yeast Co., Ltd.) in 35 parts by mass of water. This brine was added to 100 parts by mass of wheat flour and mixed for 15 minutes to obtain a rag-shaped noodle dough.
Using a noodle-making roll, the roll gaps were rolled in the order of 4.5 mm, 3.0 mm, and 2.0 mm, and then the noodle strip was further rolled with the noodle-making roll to obtain a noodle strip having a thickness of about 1.25 mm. Then, it was cut into noodle strings (width 1.25 mm) using a cutting blade # 18 square, and the noodle strings were further cut to a length of about 30 cm to obtain raw Chinese noodles. The obtained raw Chinese noodles were steamed for 3 minutes using a steamer to obtain steamed Chinese noodles. 80 g of steamed Chinese noodles was immersed in 100 mL of the loosening liquid using the oil and fat composition of Example 27 among the above-mentioned loosening liquids, and molded into a cylinder having a diameter of 10 cm on a wire mesh. Next, the excess loosening liquid was removed by an air blow, and then dried using a hot air dryer so that the water content was about 10% to prepare instant Chinese noodles.
The prepared instant Chinese noodles were boiled in boiling water for 4 minutes. For the noodles that had been rehydrated, the whole noodles were quickly and easily loosened by simply loosening the noodles with chopsticks 2-3 times.

[Preparation Example 4] Preparation of Instant Chinese Noodles-2
Irrigation was prepared by dissolving 0.7 parts by mass of the oil and fat composition of Example 27, 1.5 parts by mass of salt, and 0.4 parts by mass of powdered brine (manufactured by Takakami Horse Co., Ltd.) in 35 parts by mass of water. This brine was added to 100 parts by mass of wheat flour and mixed for 15 minutes to obtain a rag-shaped noodle dough.
Using a noodle-making roll, the roll gaps were rolled in the order of 4.5 mm, 3.0 mm, and 2.0 mm, and then the noodle strip was further rolled with the noodle-making roll to obtain a noodle strip having a thickness of about 1.25 mm. Then, it was cut into noodle strings (width 1.25 mm) using a cutting blade # 18 square, and the noodle strings were further cut to a length of about 30 cm to obtain raw Chinese noodles. The obtained raw Chinese noodles were steamed for 3 minutes using a steamer to obtain steamed Chinese noodles. 80 g of steamed Chinese noodles was immersed in 100 mL of water and molded into a cylinder having a diameter of 10 cm on a wire mesh. Next, after removing excess water with an air blow, the noodles were dried using a hot air dryer so that the water content was about 10%, and instant Chinese noodles were prepared.
The prepared instant Chinese noodles were boiled in boiling water for 4 minutes. For the noodles that had been rehydrated, the whole noodles were quickly and easily loosened by simply loosening the noodles with chopsticks 2-3 times.

Claims (18)

70.0 to 95.6% by mass of edible fats and oils, 4.0 to 12.0% by mass of diglycerin monooleate, 0.3 to 2.0% by mass of polyglycerin condensed lysinolate, 0.1% by mass of lysophosphatidylcholine. % Or more, and the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula.
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 2 The oil / fat composition according to claim 1, wherein the content of the diglycerin monooleate is 4.0 to 7.0% by mass. 70.0 to 95.6% by mass of edible fats and oils, 6.0 to 12.0% by mass of diglycerin monooleate, 0.3 to 2.0% by mass of polyglycerin condensed lysinolate, 0.1% by mass of lysophosphatidylcholine. % Or more, and the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula.
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 2 70.0 to 95.6% by mass of edible fats and oils, 4.0 to 12.0% by mass of diglycerin monooleate, 1.0 to 2.0% by mass of polyglycerin condensed lysinolate, 0.1% by mass of lysophosphatidylcholine. % Or more, and the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula.
[Content of diglycerin monoolate] ≥ [Content of lysophosphatidylcholine] x 2 The oil / fat composition according to any one of claims 1 to 4, wherein the content of the lysophosphatidylcholine is 0.2% by mass or more. The oil / fat composition according to any one of claims 1 to 5, which is a food binding inhibitor. The oil / fat composition according to any one of claims 1 to 6, which is used as an oil phase of an oil-in-water emulsified composition. The oil and fat according to claim 7, wherein the amount ratio of the oil phase to the aqueous phase in the oil-in-water emulsified composition is 99.5 / 0.5 to 90/10 in terms of mass ratio. Composition. An oil-in-water emulsified composition having the oil and fat of the oil and fat composition according to any one of claims 1 to 5 as an oil phase. The oil-in-water emulsification composition according to claim 9, wherein the aqueous phase constituting the oil-in-water emulsification composition contains a salt. 9. Oil-in-water emulsified composition. The oil-in-water emulsified composition according to any one of claims 9 to 11, which is a food binding inhibitor. A food product using the oil-and-fat composition according to any one of claims 1 to 8 or the oil-in-water emulsified composition according to any one of claims 9 to 12. The food according to claim 13, wherein the food is instant noodles or cooked grain. The oil-and-fat composition according to any one of claims 1 to 8 or the oil-in-water emulsified composition according to any one of claims 9 to 12 is blended in food or applied to the surface of food. How to make food, including. By contacting the oil-and-fat composition according to any one of claims 1 to 8 or the oil-in-water emulsifying composition according to any one of claims 9 to 12 with the noodle strings after the steaming step. , A method for producing instant noodles, which comprises adhering the edible oil and fat to the surface of the noodle wire. The oil-and-fat composition according to any one of claims 1 to 8 or the oil-in-water emulsified composition according to any one of claims 9 to 12 is kneaded into the dough, and the obtained dough is used. A method for producing instant noodles, which comprises preparing noodle strings. A method for producing cook-grain, which comprises cooking rice in the presence of the oil-and-fat composition according to any one of claims 1 to 8 or the oil-in-water emulsified composition according to any one of claims 9 to 12. ..