JP7424776B2 - Oil and fat composition for instant cooking food and instant cooking food containing the same - Google Patents

Description

The present invention relates to an oil and fat composition for instant cooked foods and instant cooked foods containing the same.

Conventionally, solid roux such as curry roux, hayashi roux, and white roux have been widely used in homes, cafeterias, school lunches, etc. as instant prepared foods due to their simplicity and deliciousness. Such a solid roux is produced by mixing and heating flour, edible oils and fats, seasonings, etc., then pouring the mixture into a mold for a molded container to be used as a packaging material, and cooling and solidifying the mixture. Further, this solid roux is generally distributed and sold at room temperature, and when cooked, it is dissolved in hot water and served as curry, stew, etc.

When ready-to-cook foods such as solid roux are exposed to high temperatures during distribution, the lower melting point parts of the fat and oil components melt, rise to the surface, and recrystallize, forming coarse crystals and turning the surface white. , the product value may be reduced due to the occurrence of surface roughness and poor texture.

For example, Patent Documents 1 and 2 are known as techniques for suppressing such whitening of the surface of instant cooked foods.

Japanese Patent Application Publication No. 2015-123017 Japanese Patent Application Publication No. 2008-131922

However, in recent years, due to raw material supply issues, attempts have been made to replace some of the animal fats and oils such as beef tallow and lard with vegetable fats, and as the proportion of vegetable fats and oils increases, the whiteness of instant cooked foods will further increase. more likely to occur. Under such circumstances, in the case of the oil and fat compositions for instant cooked foods of Patent Documents 1 and 2, it may be difficult to suppress whitening of the instant cooked foods.

Furthermore, ready-to-cook foods such as solid roux may have a waxy flavor, called waxy flavor, due to poor melting in the mouth when eaten, and it is also important to consider suppressing waxy odor. It is considered. In the case of the oil and fat compositions for instant cooked foods disclosed in Patent Documents 1 and 2, there is also the problem that they do not necessarily melt well in the mouth when eaten, and it is difficult to sufficiently suppress waxy odor.

The present invention has been made in view of the above circumstances, and provides an oil and fat composition for instant cooked foods that can reliably suppress whitening of the surface of instant cooked foods and wax odor during eating, and an oil and fat composition for instant cooked foods. Our goal is to provide instant prepared foods that include:

In order to solve the above problems, the oil and fat composition for instant cooking foods of the present invention is characterized by containing 40% or more of triglycerides having a maximum chain length difference of 4 or more among the fatty acids constituting the triglycerides. .

The instant-cooked food of the present invention is characterized by containing the above-mentioned oil and fat composition for instant-cooked foods.

The oil and fat composition for instant cooked foods of the present invention can reliably suppress the whitening of the surface of instant cooked foods and the wax odor during eating.

Hereinafter, one embodiment of the oil and fat composition for instant cooked foods of the present invention will be described.

The oil and fat composition for instant cooking foods of the present invention can be prepared, for example, by dissolving one or more types of oils and fats as raw materials under heating, and adding other components such as food additives as necessary. It can be manufactured by uniformly dispersing and dissolving it by a known method.

The oil and fat composition for instant cooking foods of the present invention contains 40% or more of triglycerides having a maximum chain length difference of 4 or more among the fatty acids constituting the triglycerides in the oil or fat.

Triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd, and 3rd positions of triglyceride represent the positions where fatty acids are bound. The fatty acids that make up triglycerides are saturated fatty acids or unsaturated fatty acids.

The two or three saturated fatty acids attached to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

Saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), and stearic acid (18). ), arachidic acid (20), behenic acid (22), lignoceric acid (24), and the like. Note that the above numerical notation is the number of carbon atoms in the fatty acid.

The two or three unsaturated fatty acids attached to each triglyceride molecule may be the same or different unsaturated fatty acids. Unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3) and erucic acid ( 22:1), etc. Note that the above numerical notation is a combination of the number of carbon atoms and the number of double bonds of the fatty acid.

Fats and oils are disaturated triglycerides in which two molecules of saturated fatty acids S and one molecule of unsaturated fatty acids U are bound to one molecule of glycerol, with saturated fatty acids S bound to the 1st and 3rd positions, and unsaturated fatty acids at the 2nd position. It can include a symmetric triglyceride (SUS) in which U is bonded, and an asymmetric triglyceride (SSU) in which saturated fatty acid S is bonded to the 1st and 2nd positions, and unsaturated fatty acid U is bonded to the 3rd position. Further, the oil or fat can contain trisaturated triglyceride in which saturated fatty acid S is bonded to all of the 1st, 2nd, and 3rd positions. In addition, fats and oils also include diunsaturated triglycerides, in which two molecules of unsaturated fatty acids U and one molecule of saturated fatty acids S are bonded to one molecule of glycerol; can include tri-unsaturated triglycerides bound to.

In the present invention, the "maximum chain length difference between fatty acids constituting triglyceride" refers to the fatty acid with the smallest number of carbon atoms and the fatty acid with the largest number of carbon atoms among the three fatty acid molecules bonded to one molecule of glycerol. refers to the difference in carbon number between By including an oil and fat composition for instant cooking foods containing 40% or more of triglycerides with a maximum chain length difference of 4 or more, a part of the animal oil and fat contained in the instant cooking foods is replaced with the oil and fat composition for instant cooking foods. However, it is possible to reliably suppress the whitening of the surface of the instant cooked food and the waxy smell when eating it. The upper limit of the proportion of triglycerides with a maximum chain length difference of 4 or more is preferably 70% or less, more preferably 60% or less, and even more preferably 50% or less. An oil and fat composition for instant cooking foods containing 40% or more of triglycerides with a maximum chain length difference of 4 or more can be obtained by transesterifying two or more of lauric oils, palm-derived oils, and erucic acid oils, for example. Obtainable.

Considering that the oil and fat composition for instant cooked foods of the present invention improves solidification during the production of instant cooked foods, the lower limit of isothermal crystallization SFC after 30 minutes at 35°C is 1% or more. It is preferably 4% or more, and more preferably 4% or more. Isothermal crystallization SFC represents the SFC when fats and oils are heated and completely dissolved and then held at a predetermined temperature and time.
From the viewpoint of further suppressing the wax odor of instant cooked foods, the upper limit of isothermal crystallization SFC after 30 minutes at 35 ° C. is preferably 50% or less, more preferably 30% or less, and 9% or less. It is more preferable that it is, and it is especially preferable that it is 5.5% or less. If it contains 40% or more triglycerides with a maximum chain length difference of 4 or more, and if the isothermal crystallization SFC after 30 minutes at 35°C is within the specified range, some of the animal fats and oils contained in the instant cooking food can be Even when the oil and fat composition for instant cooked foods is replaced with the oil and fat composition for instant cooked foods, it is possible to obtain an oil and fat composition for instant cooked foods that has little wax odor and melts well in the mouth while suppressing whitening of the surface of the instant cooked foods.

The triglyceride contained in the oil and fat composition for instant cooking foods of the present invention preferably contains 0.03 to 1.5% behenic acid in the constituent fatty acids. As a result, distortion occurs in the stacking of methyl group terminals between triglycerides, which delays the solidification speed of heated and melted instant cooked foods in the mouth, making it possible to more reliably suppress waxy odor when eating instant cooked foods. can.

The upper limit of the ratio of soft triglycerides to total triglycerides in the oil and fat is preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less. Here, "soft triglyceride" refers to 1) triglyceride having 3 unsaturated fatty acids, 2) triglyceride having 2 unsaturated fatty acids and 1 saturated fatty acid, 3) 1 unsaturated fatty acid and 17 or less carbon atoms. A triglyceride with two saturated fatty acids. When the proportion of soft triglycerides is within this range, the low melting point portion contained in the instant cooking food will be small, and even if part of the animal fat contained in the instant cooking food is replaced with an oil and fat composition for instant cooking food, the instant cooking food will still be processed. It is possible to suppress the occurrence of whitening on the surface of foods.

The upper limit of the ratio of fatty acids having 12 carbon atoms (C12) contained in the fatty acids constituting triglyceride in the oil and fat is preferably 30% or less, more preferably 25% or less, and 20% or less. is more preferable, and particularly preferably 15% or less. When the fatty acid with carbon number 12 is within this range, the amount of fatty acid with carbon number of 12 or less that tends to cause molecular movement can be suppressed, and some of the animal fats and oils contained in the instant cooking food can be added to the oil and fat composition for instant cooking food. Even if it is replaced with , it is possible to suppress the occurrence of whitening on the surface of the instant cooked food.

Further, the lower limit of the proportion of fatty acids having 16 carbon atoms (C16) contained in the fatty acids constituting the triglyceride is preferably 20% or more, more preferably 25% or more, and preferably 30% or more. More preferred. The upper limit of the proportion of fatty acids having 16 carbon atoms (C16) contained in the fatty acids constituting triglyceride is preferably 50% or less, more preferably 45% or less, and preferably 40% or less. More preferred.

Further, the lower limit of the proportion of fatty acids having 18 carbon atoms (C18) contained in the fatty acids constituting triglyceride is preferably 30% or more, more preferably 35% or more, and preferably 40% or more. More preferred. The upper limit of the proportion of fatty acids having 18 carbon atoms (C18) contained in the fatty acids constituting triglyceride is preferably 60% or less, more preferably 55% or less, and preferably 50% or less. More preferred.

If the proportions of C12 fatty acids, C16 fatty acids and C18 fatty acids contained in the fatty acids constituting triglyceride are within this range, even if part of the animal fat contained in the instant cooked food is replaced with an oil and fat composition for instant cooked foods, the instant cooked food It is possible to suppress the whitening of the surface of cooked foods and the waxy smell when eating them.

Further, the ratio of C12 fatty acids to C16 fatty acids (C16 amount (%)/C12 amount (%)) is preferably 1.5 to 4.0, more preferably 2.0 to 3.5. , more preferably 2.5 to 3.0, and the ratio of C12 fatty acids to C18 fatty acids (C18 amount (%)/C12 amount (%)) is preferably 2.5 to 5.0, It is more preferably 3.0 to 4.5, and even more preferably 3.5 to 4.0. When the ratio of C12 fatty acids and C16 fatty acids (C16 amount (%) / C12 amount (%)) and the ratio of C12 fatty acids and C18 fatty acids (C18 amount (%) / C12 amount (%)) is within this range, Even if part of the animal oil and fat contained in the instant cooked food is replaced with an oil and fat composition for instant cooked food, whitening of the surface of the instant cooked food and waxy odor during eating can be suppressed more reliably.

The lower limit of the iodine value of the fat and oil in the oil and fat composition for instant cooked foods of the present invention is preferably 10 or more, more preferably 15 or more, further preferably 20 or more, from the viewpoint of further suppressing the wax odor when eating the instant cooked food. preferable. From the viewpoint of further suppressing whitening of the surface of the instant cooked food, the upper limit of the iodine value is preferably 45 or less, more preferably 40 or less, and even more preferably 35 or less.

Types of oils and fats used in the oil and fat composition for instant cooking foods of the present invention include vegetable oils, animal oils, milk fats, fractionated oils thereof, hydrogenated oils (partially hydrogenated oils or extremely hydrogenated oils), transesterified oils and fats, etc. can be exemplified. One or more of these can be selected in order to appropriately adjust the proportion of triglycerides with a maximum chain length difference of 4 or more, the content of soft triglycerides, etc. in the fat and oil. In order to obtain an oil and fat composition for instant cooking foods containing 40% or more of triglycerides with a maximum chain length difference of 4 or more, one obtained by transesterifying one or more types of oils and fats is preferably used.

Examples of vegetable oils include palm oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, safflower oil, and peanut oil.

The vegetable oil is preferably at least one selected from oils and fats derived from palm oil. Examples of oils and fats derived from palm oil include palm oil, palm fractionated oil, hydrogenated oils and transesterified oils and fats thereof, and these may be used alone or in combination of two or more. As the palm fractionated oil, a hard part (palm stearin, palm hard stearin, etc.), a soft part (palm olein, palm double olein, etc.), a medium melting point part, etc. can be used.

As the animal fat, it is possible to use purified fat collected from animal fatty meat by an elution method. Specific examples include beef tallow, lard, and their hydrogenated oils (partially hydrogenated oils or extremely hardened oils), and these may be used alone or in combination of two or more. Animal fats and oils may be used separately from the oil and fat composition for instant cooking foods for instant cooking foods, or may be blended into the oil and fat composition for instant cooking foods.

The oil and fat composition for instant cooking foods of the present invention contains lauric oil (A1) having a lauric acid content of 40 to 55% by mass in all the fatty acids, and a It is preferable to use a transesterified fat (A) with a palm oil-derived fat (A2) having a fatty acid content of 35% by mass or more. By using such transesterified fats and oils, even if part of the animal fats and oils contained in instant-cooked foods are replaced with the instant-cooked food oil-fat composition, whitening of the surface of the instant-cooked foods and waxy odor when eaten can be reduced. It can be suppressed reliably.

The transesterified fat (A) contains preferably 10 to 60% by mass, more preferably 15 to 50% by mass, and even more preferably 20 to 40% by mass of lauric fat (A1), and a palm oil-derived fat ( A2) is preferably obtained by transesterifying 40 to 90% by mass, more preferably 50 to 85% by mass, and still more preferably 60 to 80% by mass. If the amount of lauric oil (A1) is too large, the amount of fatty acids having 12 or less carbon atoms that are likely to cause molecular movement will increase, making whitening more likely to occur.

The lauric oil (A1), which is the raw material for the transesterified oil (A), preferably has a lauric acid content of 40 to 55% by mass, more preferably 45 to 50% by mass, based on the total fatty acids. . Such lauric oils and fats (A1) include palm kernel oil, coconut oil, their fractionated oils, hydrogenated oils, etc., and these may be used alone or in combination of two or more. good. Among these, palm kernel oil, its fractionated oil, and hydrogenated oil are preferable, considering that they have a higher melting point than coconut oil and can easily obtain a high-melting-point transesterified fat (A). In the case of hydrogenated oil, there is a possibility that the content of trans acid may increase depending on the amount of hydrogenation, so when using hydrogenated oil, fully hydrogenated extremely hydrogenated oil is preferable.

It is preferable that the upper limit of the iodine value of the lauric oil (A1) is 2 or less. When a lauric fat (A1) with an iodine value of 2 or less is used, it is easy to form nuclei against other fats and oils, which induces nucleation, thereby suppressing delay in solidification. As the lauric oil (A1) having an iodine value of 2 or less, extremely hardened oil can be used.

Oils and fats derived from palm oil (A2), which are raw materials for transesterified oils and fats (A), include palm oil, palm fractionated oil, their hydrogenated oils, transesterified oils and fats, etc., and these may be used alone. Two or more types may also be used in combination. As the palm fractionated oil, a hard part, a soft part, a medium melting point part, etc. can be used. When hydrogenated oil is used as the fat (A2) derived from palm oil, partially hydrogenated oil, low temperature hardened oil, extremely hardened oil, etc. can be used, but extremely hardened oil is particularly preferred.

The oil or fat (A2) derived from palm oil preferably has an iodine value of 30 to 55, more preferably 30 to 40. If the iodine value of the palm oil-derived fat (A2) is within this range, even if part of the animal fat contained in the instant cooked food is replaced with the instant cooked food oil/fat composition, the wax when eating the instant cooked food will be reduced. Odors can be suppressed more reliably.

The fat (A2) derived from palm oil preferably contains extremely hardened oil in a range of 5 to 45% by mass, more preferably in a range of 20 to 45% by mass. When the extremely hydrogenated oil is contained within this range, whitening of the surface of the instant cooked food can be more reliably suppressed even if some of the animal fats and oils contained in the instant cooked food are replaced with an oil and fat composition for instant cooked foods. Can be done.

In the transesterification reaction between the lauric oil (A1) and the palm oil-derived oil (A2), a chemical catalyst or an enzyme catalyst is used as the transesterification catalyst. Sodium methylate, sodium hydroxide, etc. are used as the chemical catalyst, and lipase etc. are used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus and the genus Alcaligenes, which may be immobilized on a carrier such as ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Furthermore, although either a regioselective lipase or a non-regioselective lipase can be used, it is preferable to use a regioselective lipase.

The proportion of lauric acid in the total fatty acids in the lauric oil (A1), the content of fatty acids with 16 or more carbon atoms in the total fatty acids in the oil derived from palm oil (A2), and the completion of the transesterification reaction were determined by gas chromatography. This can be confirmed by
Examples of oils and fats containing behenic acid in their constituent fatty acids include highly hydrogenated high erucic acid rapeseed oil, extremely hardened fish oil, and the like, with highly erucic acid rapeseed extremely hardened oil being particularly preferred. Fats and oils containing behenic acid in their constituent fatty acids may be used as they are or after transesterification with one or more other fats and oils, but they tend to form crystal nuclei and cause whitening of the surface of instant cooked foods. From the viewpoint of easy suppression, it is more preferable to use it as is.

The content of oil in the oil and fat composition for instant cooked foods of the present invention is preferably 70 to 99.9% by mass, more preferably 90 to 99.8% by mass, and 96 to 99.8% by mass. % is particularly preferred.

The oil and fat composition for instant cooked foods of the present invention can contain various food additives and food materials as other ingredients. Specifically, for example, food additives include emulsifiers, antioxidants, colorants, flavors, and food materials include seasonings, salt, flavor oils, and the like. Examples include glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, and the like.

Next, one embodiment of the instant prepared food of the present invention will be described.

Examples of instant cooked foods using the oil and fat composition for instant cooked foods of the present invention include solid roux used in processed foods such as sauces and stews.

The instant cooked food of the present invention can be produced by blending the oil and fat composition for instant cooked foods, wheat flour, and other raw materials as needed, mixing and heating, pouring into a mold, and cooling and solidifying the mixture according to a conventional method. Can be done.

For example, in the case of curry roux, the oil and fat composition for instant cooked foods of the present invention and animal oil are heated and dissolved, wheat flour is added to prepare a mixture, and this mixture is heated and roasted while stirring to prepare a roux. The heating and roasting can be carried out, for example, while stirring the mixture at 80 to 120°C. Thereafter, spices such as curry powder and other auxiliary raw materials such as seasonings are added as needed and mixed. For example, it may be slowly simmered at around 100°C in a steam pot. Thereafter, the paste-like roux is poured into a container (mold) such as a plastic tray, and is solidified by cooling to, for example, 0 to 25° C. using a cooling method such as air cooling. The curry roux filled in a plastic tray is sealed and packaged together with the tray.

The total blending amount of the instant cooking food oil and fat composition and animal fat in the instant cooking food such as solid roux is not particularly limited, but is, for example, 25 to 70% by mass, and the blending amount of wheat flour is not particularly limited, but for example It is 25 to 70% by mass.

The blending amount of the oil and fat composition for instant cooking foods of the present invention in instant cooking foods such as solid roux is not particularly limited, but for example, with respect to animal oil (excluding the animal fat in the oil and fat composition for instant cooking foods), It is preferably 20 to 50% by weight, more preferably 25 to 43% by weight.

For instant cooked foods such as solid roux, ingredients other than the oil and fat composition for instant cooked foods of the present invention and flour that are usually mixed in instant cooked foods can be used as appropriate. Specifically, spices such as curry powder, starch, salt, sugar, sugar alcohols, sweeteners such as aspartame and stevia, emulsifiers, seasonings such as amino acids and nucleic acids, thickening stabilizers, milk, cheese, powdered milk, Dairy products such as fresh cream, acidulants such as citric acid, L-tartaric acid, and lactic acid, colorants such as β-carotene, caramel, and red yeast rice pigment, antioxidants such as tocopherol, ascorbic acid, and tea extract, proteins, Examples include pH adjusters, food preservatives, alcoholic beverages, fruits, fruit juices, honey, flavors, coffee, cacao mass, cocoa powder, nut paste, beans, vegetables, meat, seafood, consommé, bouillon, water, and the like.

The instant cooked food using the oil and fat composition for instant cooked foods of the present invention can be dissolved by heating etc. to instantly produce processed foods. Specific examples thereof include curry sauce, white sauce, and demi-glace sauce. , sauces such as hayashi sauce, and stews such as beef stew and cream stew.

Sauces and stews can be produced by removing instant prepared foods such as solid roux from the packaging material and manually adding them to soups that have been simmered with meat, vegetables, seasonings, etc.

The instant prepared food of the present invention has suppressed surface whitening, has a good melt-in-the-mouth texture when eaten, and has suppressed waxy odor.

The oil and fat composition for instant cooked foods and instant cooked foods of the present invention are not limited to the above embodiments.

EXAMPLES Below, the emulsified oil and fat composition of the present invention will be explained in detail with reference to Examples, but the present invention is not limited to these Examples.

<1> Preparation of oil and fat compositions (ester exchanged oils and fats 1 and 2)
Transesterified fats and oils 1 and 2 were prepared in the following manner. Extremely hardened palm kernel oil, palm oil, and extremely hardened palm oil were mixed in the proportions shown in Table 1, heated to 110°C, sufficiently dehydrated, and then sodium methylate was added as a chemical catalyst to 0.08% of the amount of oil and fat. % by mass was added, and the transesterification reaction was carried out under reduced pressure at 100° C. with stirring for 0.5 hours. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain transesterified fats and oils 1 and 2.

Other fats and oils were added to the transesterified fats and oils 1 and 2 as needed to prepare fat and oil compositions (Examples 1 to 8, Comparative Examples 1 and 2).

<2> Preparation of curry roux A curry roux was prepared using the formulations shown in Table 2.

<Curry roux manufacturing method>
[1] Beef tallow and the fat and oil compositions of Examples and Comparative Examples were weighed into a heating pot equipped with a stirring blade and heated and dissolved at 80°C.
[2] Add the soft flour to the heating pot of [1] and stir-fry at 80 to 120°C until smooth, to make a roux.
[3] Curry powder was added to the obtained roux and stir-fried until smooth to prepare a curry roux.
[4] The temperature of the obtained curry roux was adjusted to 80°C, and 80g of the molten curry roux was transferred to a plastic Petri dish (90φ x 20mm) and cooled in a 0°C thermostat for 20 minutes. The obtained solid curry roux was transferred to a thermostat at 25°C and stored for 4 weeks.

The whitening of the surface of the curry roux was evaluated based on the following criteria. Note that evaluations of △ or higher indicate that the problem has been solved.
(whitening)
Regarding solid curry roux stored at 25° C. for 4 weeks, whitening due to coarsening of oil and fat crystals on the surface was evaluated according to the following criteria.
Evaluation criteria ◎: Good gloss, no whitening observed.
○: No whitening was observed, but the gloss was slightly lost.
△: Lack of luster and slightly rough.
×: Whitened and rough.

<3> Preparation of curry sauce To 100 parts by mass of the prepared curry roux, 10 parts by mass of salt, 10 parts by mass of saccharides, and 800 parts by mass of water were added and boiled for 10 minutes with stirring to produce a curry sauce.

Thereafter, the waxy odor of the curry sauce at a product temperature of 45° C. was evaluated by a panel of 20 people according to the following criteria. Before conducting the evaluation, the entire panel discussed and reconciled the characteristics of each evaluation item to ensure that each panel had a common understanding. In addition, in order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the test section number and content of the samples were not informed to the panel, and the samples were presented randomly.
(wax smell)
Evaluation criteria ◎: No waxy odor and melts in the mouth extremely well.
○: There is little waxy odor and melts in the mouth well.
△: There is a slight waxy odor, and the meltability in the mouth is somewhat poor.
×: Strong wax odor, poor quality.

<4> Evaluation results The results are shown in Table 3.

As shown in Table 3, Examples 1 to 8 containing 40% or more of triglycerides with a maximum chain length difference of 4 or more are those in which 43% by mass of the oil and fat composition for instant cooking food was blended with the animal fat and oil. It was confirmed that the whitening of the surface of the curry roux and the wax odor during eating were suppressed. Furthermore, Examples 4 to 8, in which the isothermal crystallization SFC after 30 minutes at 35°C was 4% or more and the triglyceride contained 0.03 to 1.5% of behenic acid in the constituent fatty acids, had no whitening and wax odor. It was confirmed that the inhibitory effect was significant.

On the other hand, it was confirmed that in Comparative Examples 1 and 2, in which the content of triglycerides with a maximum chain length difference of 4 or more was less than 40%, whitening and waxy odor could not be suppressed at the same time. Furthermore, from Comparative Example 2, even if the isothermal crystallized SFC and behenic acid content are within the predetermined range, wax odor cannot be suppressed if the content of triglycerides with a maximum chain length difference of 4 or more is less than 40%. This was confirmed.

As described above, the oil and fat composition for instant cooking foods of the present invention, which contains 40% or more of triglycerides having a maximum chain length difference of 4 or more among the fatty acids constituting the triglycerides, can be prepared by replacing part of the animal oil or fat. It was confirmed that whitening of the surface of the instant prepared food used and waxy odor during eating can be reliably suppressed.

Claims (5)

Among the fatty acids constituting the triglyceride, the triglyceride contains 40% or more of triglyceride with a maximum chain length difference of 4 or more , and the triglyceride contains 0.03 to 1.5% of behenic acid among the constituent fatty acids. An oil and fat composition for instant cooking food. The oil and fat composition for instant cooking foods according to claim 1, characterized in that the isothermal crystallization SFC after 30 minutes at 35°C is 4% or more. The oil and fat composition for instant cooked foods according to claim 1 or 2 , wherein the ratio of C12 fatty acids to C16 fatty acids (C16 amount (%)/C12 amount (%)) is 1.5 to 4.0 . The oil and fat composition for instant cooked foods according to claim 1 or 2 , wherein the ratio of C12 fatty acids to C18 fatty acids (C18 amount (%)/C12 amount (%)) is 2.5 to 5.0 . An instant cooked food comprising the oil and fat composition for instant cooked foods according to any one of claims 1 to 4 .