JP7365113B2 - Oil and fat composition for white roux - Google Patents

Description

The present invention relates to an oil and fat composition for white roux, which is used for white roux used in the preparation of white sauces such as béchamel sauce, stew, gratin, and cream croquette.

White roux is an intermediate raw material used in the preparation of white sauces such as béchamel sauce, stew, gratin, and cream croquettes, and is obtained by heating and roasting a uniform mixture of flour and oil at a temperature that does not cause coloration. White sauce is obtained by adding liquid milk or dairy products to this white roux and cooking it while spreading it. At this time, various types of white sauce are obtained by adding and mixing various auxiliary materials and seasonings. This white sauce has a rich milk flavor and a thick, smooth texture that melts in your mouth.

Since this white sauce is characterized by its milk flavor, the oil and fat used to make white roux is usually butter, and the liquid milk and dairy products added are usually milk. is used.

Unlike the brown roux used for curry and stew, this white roux requires a low heating temperature during preparation, so when butter and milk are used as described above, the dispersibility of the roux is poor when milk is added, resulting in a white roux. There are problems in that the sauce tends to leave lumps, has a rough texture, lacks flavor and tends to have a fishy smell, and tends to deteriorate the expression of milk flavor.

To solve this problem, liquid oil such as soybean salad oil is used instead of butter. The use of liquid oil improves the dispersibility of the flour, thereby reducing the occurrence of lumps and graininess in the resulting white sauce. However, compared to when butter is used, the viscosity of the white sauce is insufficient, resulting in a lack of so-called melty taste. And of course, the milky flavor of the white sauce becomes weaker. Furthermore, there was also the problem that oil separation from the white roux was likely to occur, making it difficult to store and distribute it in the form of a roux.

As a method to solve the above-mentioned problems, as an improvement from the perspective of oils and fats, there is a method of adding glycerin fatty acid esters, lecithin, and polyglycerol polyricinoleic acid esters as emulsifiers when mixing oils and fats with flour (for example, a patented method) (see Document 1), a method using an emulsifier with an HLB of 10 or more (see, for example, Patent Document 2), a method of using hydrogenated rapeseed oil or fat with an iodine value of 65 to 95 as the fat (for example, see Patent Document 3), palm oil A method using (for example, see Patent Document 4) has been proposed.

However, the method of using an emulsifier has a problem in that it may mask the milk flavor. The method of using hydrogenated rapeseed fat with an iodine value of 65 to 95 has a problem in that its meltability in the mouth is slightly inferior to that of butter. The method of using palm oil has a problem in that it is harder at low temperatures than milk fat, so its mixability at low temperatures actually deteriorates. In addition to these problems, these methods are considered undesirable due to the current situation in which it is often desired to refrain from using emulsifiers, and foods that contain as little trans fatty acids derived from partially hydrogenated fats and oils as possible are desired. I can say that.

Special Publication No. 4-16132 Japanese Patent Application Publication No. 2003-310155 Japanese Patent Application Publication No. 10-337166 Japanese Patent Application Publication No. 07-107946

Therefore, the objects of the present invention are to have a good milk flavor without using trans fatty acids, to be stable without oil separation even when stored as a roux, to have good dispersibility when spread with milk, and to avoid lumps. To provide an oil and fat composition for a white roux, which can produce a white roux that is not difficult to use, has an appropriate viscosity when made into a white sauce, and melts well in the mouth.

As a result of various studies to solve the above problems, the present inventors have found that all of the above problems can be solved by using a specific SFC oil containing transesterified oil, especially when the transesterified oil is a specific one. I found out.

The present invention was completed based on the above findings, and contains transesterified oil and fat, and the SFC of the oil phase is 15 to 43% at 10°C, 5 to 20% at 20°C, and 0 to 13 at 30°C. %, and 0 to 5% at 40°C.

The white sauce obtained using the oil and fat composition for white roux of the present invention has a good milk flavor, has an appropriate viscosity, and melts well in the mouth. In addition, when obtaining white sauce from white roux, it has good dispersibility and is less likely to form lumps. Furthermore, it is stable without oil separation even when stored as white roux.

Hereinafter, the oil and fat composition for white roux of the present invention will be explained in detail.
First, the transesterified oil and fat used in the oil and fat composition for white roux of the present invention will be described.
The above-mentioned transesterified fats and oils are fats and oils obtained by random transesterification (non-selective transesterification) of fats and oils. As the fats and oils to be subjected to the random transesterification, any edible fats and oils can be used without any particular restrictions. Typical examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, and peanut oil. , rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, lard, cacao fat, fish oil, whale oil, and other vegetable and animal fats; Examples include oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification. In the present invention, these fats and oils can be used alone or in combination of two or more. Hereinafter, the fats and oils to be subjected to random transesterification will also be referred to as the fats and oils to be exchanged.

In the present invention, when a white sauce with a rich milk flavor and appropriate viscosity is desired, animal fats such as milk fat, beef tallow, pork fat, etc., as well as hydrogenation, fractionation, transesterification, etc., are used among the above fats and oils. Preferably 40% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, most preferably 90% by mass or more of the fats and oils to be exchanged, which have been subjected to one or more types of physical or chemical treatments. It is preferable to use 100% by mass.

In the present invention, in order to obtain a white sauce that has excellent oil separation resistance and melts in the mouth when stored as a white roux, palm oil and palm olein oil, among the above oils and fats, are subjected to physical processes such as hydrogenation, fractionation, and transesterification. Or preferably 40% by mass or more, more preferably 60% by mass or more, still more preferably 80% by mass, and most preferably 100% by mass of the oil or fat that has been subjected to one or more types of chemical treatments. It is preferable to use %.

Furthermore, in addition to oil separation resistance when stored as white roux, the present invention also improves dispersibility when white roux is spread with milk during white sauce production, and provides appropriate viscosity when made into white sauce. As far as possible, it is preferable to use hydrogenated fats and oils that have been hydrogenated to an iodine value of 5 or less, preferably 3 or less, that is, extremely hardened oil, in an amount of 20% by mass or more in the oil to be exchanged, and 30% by mass or more. It is more preferable to do so. The upper limit is preferably 70% by mass, more preferably 60% by mass.

The transesterification reaction may be carried out by a chemical catalyst or by an enzyme without regioselectivity.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include enzymes without regioselectivity, such as enzymes of the genus Alcaligenes, genus Rhizopus, Examples include lipases derived from the genus Aspergillus, Mucor, Penicillium, and the like. Note that the lipase can be used as an immobilized lipase by immobilizing it on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or it can also be used in the form of a powder.

In the present invention, after the transesterification treatment, hydrogenation and fractionation may be further performed, and in the present invention, this case will also be treated as transesterified fats and oils hereinafter.
Further, the preferred melting point of the transesterified oil and fat is 30°C to 60°C, more preferably 33°C to 55°C.
By using a transesterified oil or fat with a melting point of 30° C. or higher and 60° C. or lower, the effects of the present invention, particularly the effect of oil separation resistance when stored as a roux, are highly exhibited. In addition, by setting the melting point to 30°C or higher, appropriate viscosity is easily imparted to the obtained white sauce, and by setting the melting point of the transesterified fat to 60°C or lower, the melting in the mouth of the obtained white sauce improves, Milk flavor can be further improved.

The oil and fat composition for white roux of the present invention preferably contains the transesterified oil and fat in the oil phase in an amount of 1 to 35% by mass, more preferably 3 to 10% by mass, based on the oil phase. By setting the content of the transesterified oil or fat to 1% by mass or more, the effects of the present invention can be more easily obtained. Further, by setting the content to 35% by mass or less, the resulting white sauce can easily melt in the mouth and have a good milk flavor.

The oil and fat composition for white roux of the present invention can contain other oils and fats in addition to the above transesterified oil and fat. Other oils and fats listed above include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango butter, milk fat, and beef tallow. , various vegetable oils and fats such as lard, cacao fat, fish oil, and whale oil, animal fats and oils, and fats and oils that have been subjected to one or more types of physical or chemical treatments such as hydrogenation and fractionation. can be mentioned. In the present invention, these fats and oils can be used alone or in combination of two or more.

In particular, the oil and fat composition for white roux of the present invention preferably contains palm oil and fat in the oil phase in an amount of 50% by mass or more, more preferably 70% by mass or more, and even more preferably 85% by mass or more. It is preferable because it produces a white sauce with a rich taste while making the most of the milk flavor.
Examples of the palm-based oils and fats include palm oil and fractionated palm oil.
The above-mentioned palm fractionated oil includes, for example, palm olein and palm stearin, which are first-stage fractionated oil; palm olein (palm super olein) and palm mid-fraction, which are second-stage fractionated oil of palm olein; and palm stearin, which is second-stage fractionated oil. Certain palm olein (soft palm) and palm stearin (hard stearin) can be used.

There is no particular restriction on the method of fractionating palm oil, and any method such as solvent fractionation, dry fractionation, or emulsion fractionation may be used. In the present invention, one or more selected from the above palm oils and fats can be used.

The palm-based oils and fats mentioned above should have an iodine value of 50 to 65 because it is easy to adjust the SFC of the oil phase to the following range, and furthermore, a white sauce that melts in the mouth can be obtained. Preferably, it has an iodine value of 56 to 65, more preferably palm olein or palm superolein having an iodine value of 56 to 65.
Note that the content of the palm oil and fat is calculated by including the content of the palm oil and fat used as the oil and fat to be transesterified.

The oil and fat composition for white roux of the present invention preferably does not substantially contain trans fatty acids.
The transesterified fat has a lower trans fatty acid content than natural animal fat, and is substantially free of trans fatty acids. Therefore, the oil and fat composition for white roux of the present invention can be made by using an oil and fat that does not substantially contain trans fatty acids without using partially hydrogenated oils and fats as oils and fats other than the transesterified oils and fats used in the oil phase. The product can have a suitable consistency even without partially hydrogenated fats and oils. Here, "substantially free of trans fatty acids" means that the content of trans fatty acids is preferably less than 10% by mass, more preferably less than 10% by mass of the total fatty acids of the oil and fat composition for white roux of the present invention. This means 5% by weight or less, most preferably 1% by weight or less.

The content of fat in the oil and fat composition for white roux of the present invention is 50 to 100% by mass, preferably 60 to 100% by mass, more preferably 80 to 100% by mass, and most preferably 98 to 100% by mass. In addition, if food materials or food additives containing fats and oils are used in addition to directly blended fats and oils, the fats and oils content shall be calculated by adding together the fats and oils contained in them.

The SFC (solid fat content) of the oil phase of the oil and fat composition for white roux of the present invention is 15 to 43% at 10°C, 5 to 20% at 20°C, 0 to 13% at 30°C, and 0 to 40% at 40°C. 5%, preferably 15-40% at 10°C, 5-16% at 20°C, 0-10% at 30°C, 0-3% at 40°C, more preferably, It is 20-40% at 10°C, 5-10% at 20°C, 0-5% at 30°C, and 0-3% at 40°C. By being within this SFC range, it is possible to obtain a white sauce that has an appropriate viscosity and melts well in the mouth, and also has good dispersibility and is difficult to form lumps when obtaining a white sauce from a white roux. A white roux with characteristics can be obtained. Furthermore, it is possible to obtain the effect of resistance to oil separation when stored as a roux.

The above SFC is measured as follows. That is, the fat or oil is held at 60°C for 30 minutes to completely melt it, and then held at 0°C for 30 minutes to solidify it. Next, it is held at 25°C for 30 minutes to perform tempering, and then held at 0°C for 30 minutes. After holding this at each measurement temperature for 30 minutes, SFC is measured.

Next, water used in the oil and fat composition for white roux of the present invention will be described.
The above-mentioned water is not particularly limited, and may be any of ordinary tap water, mineral water, ion-exchange treated water, distilled water, and the like. These waters can be used alone or in combination of two or more.

The water content in the oil and fat composition for white roux of the present invention is preferably 0 to 50% by mass, more preferably 0 to 40% by mass, even more preferably 0-20% by weight, most preferably 0-2% by weight.
By controlling the water content to 50% by mass or less, thickening during white roux production can be easily prevented.

If necessary, the oil and fat composition for white roux of the present invention may contain other raw materials generally used in oil and fat compositions for white roux, such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and chocolate. Emulsifiers such as sugar fatty acid esters and phospholipids, antioxidants such as tocopherol, L-ascorbic acid palmitate, and tea extracts, coloring agents such as carotene, milk components such as skim milk powder and cream, sucrose, liquid sugar, and honey. , sugars such as glucose, fructose, brown sugar, maltose, lactose, starch syrup, sorbitol, erythritol, high-fructose corn syrup, sucrose-bound starch syrup, oligosaccharides, trehalose, hemicellulose, salt, acidulants, seasonings, fragrances, polymerized phosphoric acid Emulsion stabilizers such as salts, thickening stabilizers such as locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, etc. can be used as appropriate. The blending amount of these other raw materials is not particularly limited and can be selected as appropriate, but preferably the total amount is 30% by mass or less, more preferably 10% by mass in the oil and fat composition for white roux. It is as follows.

Next, the method for producing the oil and fat composition for white roux of the present invention will be described.
The oil and fat composition for white roux of the present invention contains at least transesterified oil and fat, and other oils and fats are added and mixed as necessary, and the SFC of the oil phase is 15 to 43% at 10°C and 5 to 20 at 20°C. %, 0 to 13% at 30°C, and 0 to 5% at 40°C. Then, it is preferably rapidly cooled and plasticized.

In addition, when an aqueous phase is included, it is emulsified in the oil phase, and in that case, it may be an oil-in-water emulsion or a water-in-oil emulsion, but preferably a water-in-oil emulsion.
The cooling conditions during the rapid plasticization are preferably -0.5°C/min or more, more preferably -5°C/min or more. Equipment used for cooling includes closed-type continuous tube coolers, such as margarine making machines such as votators, combinators, and perfectors, plate-type heat exchangers, and combinations of open-type dia coolers and complators. etc.
In addition, nitrogen, air, etc. may or may not be introduced in any of the production steps when producing the oil and fat composition for white roux of the present invention.

Next, the white roux of the present invention will be explained.
Note that roux is generally a cooking food material made by mixing and heating oil, fat, and wheat flour, and contains spices and other ingredients as necessary.
White roux is one type of roux used to prepare white sauces such as béchamel sauce, stew, gratin, and cream croquettes.It is obtained by heating and roasting a uniform mixture of flour and fat at a temperature that does not cause coloring. It will be done.
In place of wheat flour, some or all of it is replaced with other grains or starch.

The white roux of the present invention uses the oil and fat composition for white roux of the present invention, preferably 25 to 70% by mass, more preferably 30 to 60% by mass of the oil and fat composition for white roux of the present invention. %.

By setting the blending amount of the oil and fat composition for white roux of the present invention to 25% by mass or more, the effects of the present invention, particularly in the finally obtained white sauce, can be more reliably exhibited.
Further, by setting the blending amount of the oil and fat composition for white roux of the present invention to 70% by mass or less, it is possible to easily prevent a decrease in the viscosity of a white sauce using a roux and prevent it from becoming oily.

Further, in the white roux of the present invention, the amount of wheat flour and/or starch (hereinafter referred to as starch) is not particularly limited, but is preferably 30 to 75% by mass, more preferably 40 to 70% by mass. By setting the blending amount of starch to 75% by mass or less, appropriate viscosity can be imparted to the white sauce, and a smooth texture can be obtained. Further, by controlling the blending amount of starch to 30% by mass or less, a decrease in the viscosity of the white sauce can be easily prevented, and the resulting white sauce can have a good body taste.

In addition to the oil and fat composition for white roux of the present invention and the above-mentioned starches, the white roux of the present invention may optionally contain water, a thickening stabilizer, a salting agent such as salt or potassium chloride, etc. as auxiliary raw materials. Acidulants such as acetic acid, lactic acid, and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol and tea extract, Plant proteins such as wheat protein and soy protein, eggs and various egg processed products, flavoring agents, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, cacao mass, cocoa powder Food materials such as grains, beans, vegetables, meat, seafood, food additives, etc. can be used. In the white roux of the present invention, the blending amount of these auxiliary raw materials is not particularly limited, and can be appropriately selected depending on the type and use of the white sauce in which the white roux is used, but preferably the total amount The amount is 30% by mass or less, more preferably 10% by mass or less.

Next, the method for producing white roux of the present invention will be explained. In producing the white roux of the present invention, first, an oil and fat composition for white roux is heated and melted, a predetermined amount of starch is added thereto, mixed, fried, and cooled. At this time, it is preferable to sieve the starch using a sieve, but if a mixture of wheat flour and starch or only starch is used as the starch, sieving is not necessary. Alternatively, the oil and fat composition for white roux and the starches may be placed in a heating pot at the same time, or the oil and fat composition for white roux and the starches may be placed in a heating pot at the same time and heated to melt the oil and fat composition for white roux. You can also mix and stir-fry. Also, when frying, it is preferable to heat and stir-fry until the temperature reaches 100 to 180°C. At this time, if the temperature is lower than 100°C, the raw odor of starch, especially wheat flour, will remain, which is undesirable, and if it is higher than 180°C, the viscosity of the white sauce will be low or it will become burnt, which is undesirable.

The white sauce of the present invention is produced using the white roux of the present invention described above. In addition, if the white roux obtained in this way is to be made into a white sauce, it may be cooked according to a conventional method. Specifically, white roux can be obtained by dispersing it in milk and dairy products such as milk, concentrated milk, and fresh cream, as well as in water and food materials containing water. Note that it is preferable to heat the dispersion during the dispersion. Further, the white sauce of the present invention produced using the white roux of the present invention can be used for gratin, doria, croquette fillings, soups, stews, and the like.

An example of implementation will be shown and described in detail below, but the present invention is not limited to the following description.
<Production of transesterified fats and oils>
(Production Example 1) Preparation of transesterified fat A An oil and fat mixture consisting of 60% by mass of beef tallow and 40% by mass of extremely hardened oil obtained by hydrogenating beef tallow until the iodine value became 1 or less was placed in a four-necked flask. The mixture was heated at a liquid temperature of 110°C for 30 minutes under vacuum. Thereafter, sodium methoxide as a random transesterification catalyst was added at a ratio of 0.2% by mass to the oil, the liquid temperature was adjusted to 85°C, and the mixture was further heated under vacuum for 1 hour to perform random transesterification. Thereafter, citric acid was added to neutralize the sodium methoxide, then white clay was added for bleaching, and this was filtered to obtain transesterified fat A (melting point: 50°C).

(Production Example 2) Preparation of transesterified oil and fat B Instead of the oil blend used in Production Example 1, 70% by mass of palm oil and a highly hydrogenated oil in which palm oil was hydrogenated until the iodine value became 1 or less Transesterified fat B (melting point 50°C) was obtained in the same manner as in Production Example 1, except that an oil/fat blend containing 30% by mass was used.

(Production Example 3) Preparation of transesterified oil and fat C The same procedure as in Production Example 1 was carried out, except that an oil and fat consisting of 100% by mass of palm super olein (iodine value 60) was used in place of the oil and fat mixture used in Production Example 1. A transesterified fat C (melting point: 34°C) was obtained.

<Preparation of oil and fat composition for white roux>
[Example 1]
After sufficiently dissolving and mixing the above-mentioned transesterified oil A and palm olein (iodine value 56) in a mass ratio of 3:97, the oil and fat mixture was rapidly cooled and plasticized to obtain the oil and fat composition A for white roux of the present invention. Ta. The SFC of the obtained oil and fat composition A for white roux was 36% at 10°C, 7% at 20°C, 2% at 30°C, and 0.9% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

[Example 2]
Oil and fat composition B for white roux of the present invention was obtained by the same formulation and manufacturing method as in Example 1, except that the transesterified fat A was changed to transesterified fat B. The SFC of the obtained oil and fat composition B for white roux was 36% at 10°C, 7% at 20°C, 2% at 30°C, and 0.9% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

[Example 3]
An oil and fat composition C for white roux of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the mixing ratio of the transesterified oil A and palm olein was changed to 10:90. The SFC of the obtained oil and fat composition C for white roux was 39% at 10°C, 12% at 20°C, 6% at 30°C, and 2.9% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

[Example 4]
Oil and fat composition D for white roux of the present invention was obtained by the same formulation and manufacturing method as in Example 1 except that the entire amount of the oil and fat mixture in Example 1 was changed to transesterified oil and fat C. The SFC of the obtained oil and fat composition D for white roux was 30% at 10°C, 14% at 20°C, 6% at 30°C, and 1.7% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

[Comparative example 1]
Oil and fat composition E for white roux of comparative example was prepared using the same formulation and manufacturing method as in Example 1 except that the oil and fat mixture in Example 1 was changed to an oil and fat mixture in which beef tallow and palm olein were mixed at a mass ratio of 20:80. I got it. The SFC of the obtained oil and fat composition E for white roux was 35% at 10°C, 8% at 20°C, 3% at 30°C, and 0.4% at 40°C. Moreover, the trans fatty acid content was 1.4% by mass among all the constituent fatty acids.

[Comparative example 2]
An oil and fat composition F for white roux of a comparative example was obtained by the same formulation and manufacturing method as in Example 1 except that the entire amount of the oil and fat mixture in Example 1 was changed to palm super olein. The SFC of the obtained oil and fat composition F for white roux was 0% at 10°C, 0% at 20°C, 0% at 30°C, and 0% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

[Comparative example 3]
A comparative example for white roux was prepared using the same formulation and manufacturing method as in Example 1, except that the transesterified fat A in Example 1 was changed to a highly hydrogenated oil obtained by hydrogenating high-erucin rapeseed oil until the iodine value became 1 or less. Oil and fat composition G was obtained. The SFC of the obtained oil and fat composition G for white roux was 36% at 10°C, 9% at 20°C, 4% at 30°C, and 3% at 40°C. Moreover, the trans fatty acid content was 1% by mass or less among all the constituent fatty acids.

<Preparation of white roux and white sauce>
Put 50 parts by mass of the oil and fat composition for white roux into a heated pot and dissolve it, then add 25 parts by mass of wheat flour (soft flour) and 25 parts by mass of modified starch (manufactured by Ingredion: "IF131") and mix. The mixture was stir-fried until the temperature reached 130°C, and then cooled in the refrigerator to prepare a white roux.
After cooling for one week, put 10 parts by mass of white roux, 0.1 part by mass of pepper, and 0.7 parts by mass of chicken bouillon into a thick flat pot, add 89.2 parts by mass of milk, and heat while stirring gently until it boils. I stopped and got white sauce (bechamel sauce).
The dispersibility of the oil and fat composition for white roux during the preparation of the white sauce and the texture (milk flavor, melt-in-the-mouth) of the white sauce were evaluated in four stages according to the following evaluation criteria. The results are listed in Table 1.

<Evaluation of dispersibility>
◎: Very good ○: Good △: Slightly bad (long stirring time or strong stirring required)
×: Bad (does not emulsify even after stirring)

<Evaluation of white sauce>
In the evaluation test, 20 panelists tasted the white sauce and evaluated the texture (milk flavor, melt-in-the-mouth) on the following three points.The total score was used as the evaluation score, and the evaluation results were obtained by applying the evaluation criteria below. .

Texture (melt in the mouth)
5 points: Very good melt in the mouth 3 points: Almost good melt in the mouth 1 point: Waxy and poor

Texture (milk flavor)
5 points: Milk flavor is clearly felt 3 points: Milk flavor is slightly felt 1 point: Milk flavor is not felt

(Evaluation criteria)
◎ : Total score/number of people is 4.1 points or more and 5.0 points or less ○ : Total score/number of people is 3.1 points or more and 4.0 points or less △ : Total score/number of people is 2.1 points or more and 3.0 points Below ×: Total score/number of people is 2.0 points or less

Claims (7)

An oil and fat for white roux containing transesterified oil and fat, the SFC of the oil phase being 20 to 43% at 10°C, 5 to 20% at 20°C, 0 to 13% at 30°C, and 0 to 5% at 40°C. Composition. The oil/fat composition for white roux according to claim 1, wherein the transesterified oil/fat has a melting point of 30°C or higher. The oil and fat composition for white roux according to claim 1 or 2, which contains the transesterified oil and fat in the oil phase in an amount of 1 to 35% by mass based on the oil phase. The oil and fat composition for white roux according to any one of claims 1 to 3, which contains 50% by mass or more of palm oil or fat in the oil phase. The oil and fat composition for white roux according to any one of claims 1 to 4, wherein the content of trans fatty acids is less than 10% by mass of the total fatty acids of the oil and fat composition for white roux. A white roux using the oil and fat composition for white roux according to any one of claims 1 to 5. A white sauce using the white roux according to claim 6.