JPH0335757A - Oil and fat composition having taste and flavor of beef tallow - Google Patents
Oil and fat composition having taste and flavor of beef tallowInfo
- Publication number
- JPH0335757A JPH0335757A JP1172769A JP17276989A JPH0335757A JP H0335757 A JPH0335757 A JP H0335757A JP 1172769 A JP1172769 A JP 1172769A JP 17276989 A JP17276989 A JP 17276989A JP H0335757 A JPH0335757 A JP H0335757A
- Authority
- JP
- Japan
- Prior art keywords
- beef tallow
- oil
- flavor
- oxidation
- fat composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 85
- 239000003760 tallow Substances 0.000 title claims abstract description 83
- 239000003921 oil Substances 0.000 title claims abstract description 59
- 239000000203 mixture Substances 0.000 title claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 235000019197 fats Nutrition 0.000 claims abstract description 46
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 15
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 15
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000005642 Oleic acid Substances 0.000 claims abstract description 15
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 15
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000004332 deodorization Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000019871 vegetable fat Nutrition 0.000 claims abstract 2
- 238000007670 refining Methods 0.000 claims description 6
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 abstract description 52
- 230000003647 oxidation Effects 0.000 abstract description 21
- 238000007254 oxidation reaction Methods 0.000 abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 13
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract description 12
- 235000020778 linoleic acid Nutrition 0.000 abstract description 12
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract description 12
- 239000000284 extract Substances 0.000 abstract description 5
- 238000005194 fractionation Methods 0.000 abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 4
- 239000008158 vegetable oil Substances 0.000 abstract description 4
- 238000000746 purification Methods 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 42
- 239000010779 crude oil Substances 0.000 description 13
- 235000013305 food Nutrition 0.000 description 9
- 230000000087 stabilizing effect Effects 0.000 description 6
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000015220 hamburgers Nutrition 0.000 description 3
- 230000009965 odorless effect Effects 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 235000005713 safflower oil Nutrition 0.000 description 3
- 239000003813 safflower oil Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000009967 tasteless effect Effects 0.000 description 3
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000019149 tocopherols Nutrition 0.000 description 2
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、食品に牛脂風味を賦与するための油脂組成物
に関し、更に詳しくは香料、調味料、エキス類等を使用
することなく、牛脂本来の風味（コク、香り）を有し、
且つ従来の精製牛脂に較べて酸化安定性に優れた、牛脂
風味を有する油脂組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an oil and fat composition for imparting beef tallow flavor to foods. It has the original flavor (richness, aroma),
The present invention also relates to an oil and fat composition that has a beef tallow flavor and has superior oxidation stability compared to conventional refined beef tallow.
従来、食品に牛脂風味を賦与する場合には、例えば香料
、調味料又はエキス類等を油に溶かし込んだシーズニン
グオイルといわれるものが利用されている。又、牛脂本
来のもつ風味を直接食品に利用するために、牛生脂（牛
肉の脂身部分）をそのまま食品に添加することも一部で
実施されている。BACKGROUND ART Conventionally, when imparting beef tallow flavor to foods, a so-called seasoning oil, which is obtained by dissolving fragrances, seasonings, extracts, etc. into oil, has been used. In addition, in order to directly utilize the flavor inherent in beef tallow in foods, raw beef tallow (fatty part of beef) is sometimes added to foods as is.
しかし、前記の牛から採油したままの牛脂原油は、植物
油のように天然の抗酸化剤（トコフェロール等）を含有
しておらず、且つ牛脂原油中に存在する遊離脂肪酸及び
その他微量成分等の影響により酸化安定性が非常に悪く
、常温においても数日間で酸敗臭が生じ、Ａ、Ｏ，Ｃ，
Ｓ、ＭｅｔｈｏｄによるＡ、Ｏ，Ｍ、試験でも１５〜２
０Ｈｒ程度と酸化安定性が悪いうえに、融点が高いため
食感においても問題があり、牛脂原油をそのまま使用で
きる範囲は極めて限られていた。又、牛脂原油の場合、
酸化安定性を向上させるためにトコフェロール等の抗酸
化剤を添加しても酸化安定性は僅かしか向上されない。However, the beef tallow crude oil extracted from the cows mentioned above does not contain natural antioxidants (tocopherols, etc.) like vegetable oils, and is affected by free fatty acids and other trace components present in the beef tallow crude oil. The oxidation stability is very poor, and a rancid odor occurs in a few days even at room temperature, and A, O, C,
S, Method A, O, M, 15-2 in the exam
In addition to poor oxidation stability of about 0 hours, the high melting point also poses problems in texture, and the range in which beef tallow crude oil can be used as is is extremely limited. In addition, in the case of beef tallow crude oil,
Addition of antioxidants such as tocopherols to improve oxidative stability only slightly improves oxidative stability.
このため、従来においては、牛脂の酸化安定性を高める
ために、牛脂原油に脱酸、脱色、脱臭等の精製が行われ
、更にはこの精製された後の牛脂に水素添加等の加工を
施したものが食品に利用されていた。For this reason, in the past, in order to increase the oxidation stability of beef tallow, crude beef tallow was purified by deacidification, decolorization, deodorization, etc., and furthermore, the refined beef tallow was subjected to processing such as hydrogenation. The resulting products were used for food.
ところが、前記の如く精製された後の牛脂においては、
酸化安定性の問題はある程度解決されるものの（Ａ、Ｏ
，Ｍ、試験で５０〜５５Ｈｒ程度）、精製の過程で牛脂
特有の風味の主成分であるとされているグリセリド生成
分解物及び水溶性低分子化合物の殆どが消滅してしまい
、牛脂の持つ本来の風味が損なわれてしまう。更に、こ
の牛脂は上昇融点が４０〜４５℃と高く、口溶けが悪く
て食感の問題は解決されていない。However, in beef tallow after being refined as described above,
Although the problem of oxidation stability is solved to some extent (A, O
, M, about 50 to 55 hours in a test), most of the glyceride-generating decomposition products and water-soluble low-molecular-weight compounds, which are said to be the main components of beef tallow's unique flavor, disappear, and the original beef tallow is lost. The flavor will be lost. Furthermore, this beef tallow has a high melting point of 40 to 45°C, and does not melt in the mouth, so the problem of texture has not been solved.
このため、従来において食品に牛脂風味を賦与する場合
には、前記の如く香料、調味料、エキス類等の牛脂風味
賦香物を油脂に外部から添加したシーズニングオイル等
の油脂組成物が主に利用されている。For this reason, conventionally, when imparting beef tallow flavor to foods, oil and fat compositions, such as seasoning oils, are mainly used to add beef tallow flavoring substances such as fragrances, seasonings, and extracts to fats and oils from outside. It's being used.
本発明は、前記の問題点に鑑み、香料、調味料、エキス
類等を使用することなく、牛脂自体が本来有する風味（
コク、香り）を残したままで、その酸化安定性を改善し
て変敗を防止することにより、食品製造、流通、保管に
耐えうるようになした牛脂風味を有する油脂組成物を提
供せんとするものである。In view of the above-mentioned problems, the present invention aims to achieve the flavor inherent in beef tallow itself without using fragrances, seasonings, extracts, etc.
To provide an oil and fat composition having a beef tallow flavor that can withstand food production, distribution, and storage by improving its oxidation stability and preventing deterioration while retaining its richness and aroma. It is something.
本発明は、牛脂に酸化安定化油を混合することにより、
牛脂本来の有する風味を残したまま酸化安定性が格段に
改善されることを見出したことに基づくものであり、そ
の要旨とするところは、牛脂と酸化安定化油とを混合し
たものであって、リノール酸５重量％以下、オレイン酸
５０重量％以上を含有してなるものである。The present invention achieves the following by mixing oxidation-stabilized oil with beef tallow.
This is based on the discovery that the oxidation stability is significantly improved while retaining the original flavor of beef tallow, and the gist is that it is a mixture of beef tallow and oxidation-stabilized oil. , 5% by weight or less of linoleic acid, and 50% by weight or more of oleic acid.
ここで牛脂とは、精製されていない牛脂原油が用いられ
るものであり、又、酸化安定化油とは、油脂を脱酸、分
別、硬化、脱臭等の精製加工を行うことにより、無味、
無臭で前記牛脂原油と混合した場合に牛脂のもつ独特の
風味を損なうがことす＜、且つ極めて高い酸化安定性を
有してなる油脂組成物である。Beef tallow here refers to unrefined beef tallow crude oil, and oxidation-stabilized oil refers to fats and oils that are refined by deacidification, fractionation, hardening, deodorization, etc., resulting in tasteless,
The oil and fat composition is odorless, does not impair the unique flavor of beef tallow when mixed with the beef tallow crude oil, and has extremely high oxidative stability.
そして、前記牛脂原油と酸化安定化油とを、牛脂の融点
より高い温度で、スタティク主キサー攪拌機等の混合手
段を用いて均一に混合することにより得られる。この油
脂組成物においては、構成脂肪酸としてのリノール酸は
組成物中で５重量％以下、又、オレイン酸は５０重量％
以上となるように調整される。前記リノール酸の含有量
を５重量％以下とすることの意味は、組成物中のリノー
ル酸の含有量が５重量％以上になると油脂組成物の酸化
安定性、即ち、Ａ、Ｏ，Ｍ、試験の値が悪くなることか
ら、又、オレイン酸の含有量を５０重量％以上とするこ
との意味は、油脂組成物中のオレイン酸の含有量が５０
Ｍ量％以下の場合には、３７℃付近における固体脂指数
（Ｓ、Ｆ、Ｃ，）が高くなり、食感に問題があるためで
ある。It is obtained by uniformly mixing the beef tallow crude oil and the oxidation-stabilized oil at a temperature higher than the melting point of beef tallow using a mixing means such as a static main stirrer. In this oil and fat composition, linoleic acid as a constituent fatty acid is 5% by weight or less, and oleic acid is 50% by weight.
Adjustments are made so that the above is achieved. The meaning of setting the content of linoleic acid to 5% by weight or less is that when the content of linoleic acid in the composition is 5% by weight or more, the oxidation stability of the oil and fat composition, that is, A, O, M, Since the test value becomes worse, and the meaning of setting the oleic acid content to 50% by weight or more is that the content of oleic acid in the oil and fat composition is 50% by weight or more.
This is because if the amount of M is less than %, the solid fat index (S, F, C,) at around 37° C. becomes high and there is a problem with the texture.
前記組成物中のリノール酸、及びオレイン酸の含有量は
、用いられる酸化安定化油の種類、及び牛脂原油と酸化
安定化油との混合割合を適宜設定することにより、前記
の範囲内とすることができる。The content of linoleic acid and oleic acid in the composition is within the above range by appropriately setting the type of oxidation-stabilized oil used and the mixing ratio of crude tallow and oxidation-stabilized oil. be able to.
前記酸化安定化油は、油脂を脱酸、硬化、脱臭等で精製
加工することにより、酸化安定性を阻害する遊離脂肪酸
、リノール酸の含有量を減少させ、且つ、分別処理によ
りオレイン酸含有量を増加させることにより得られるも
のである。これらの精製加工操作を行うことにより、基
本的には全ての油脂を酸化安定化油として用いることが
できるものであるが、油脂の種類によっては、該油脂本
来の含有するリノール酸量、オレイン酸量や、油脂の持
つ味、香り等の影響により、精製工程、コスト等に問題
が残るものもある。このような理由から、本発明に用い
られる酸化安定化油の原料油脂としては、植物性油脂を
用いることが好ましく、例えば、ナタネ油、パーム油、
ライス油、サフラワー油、とうもろこし油、大豆油、オ
リーブ油等を用いることが好ましい。これらの油脂を用
い、脱酸、脱臭、更には硬化、分別処理等の精製加工を
行うことにより、好ましい酸化安定化部を比較的容易に
得ることができるのである。前記の分別処理は、リノー
ル酸をオレイン酸に変化させる硬化処理において多少発
生する飽和脂肪酸を除去するためのものである。The oxidation-stabilized oil is produced by refining fats and oils by deacidification, curing, deodorization, etc. to reduce the content of free fatty acids and linoleic acid that inhibit oxidation stability, and by fractionating the oleic acid content. This can be obtained by increasing . By performing these refining processing operations, basically all oils and fats can be used as oxidation-stabilized oils, but depending on the type of oil and fat, the amount of linoleic acid and oleic acid originally contained in the oil and fat may be reduced. For some products, problems remain in the refining process, cost, etc., depending on the amount, taste, aroma, etc. of the oil or fat. For these reasons, it is preferable to use vegetable oils as the raw material for the oxidation-stabilized oil used in the present invention, such as rapeseed oil, palm oil,
It is preferable to use rice oil, safflower oil, corn oil, soybean oil, olive oil, etc. By using these oils and fats and carrying out purification processes such as deoxidation, deodorization, hardening, and fractionation, it is possible to obtain preferable oxidation-stabilized parts relatively easily. The above-mentioned fractionation treatment is for removing saturated fatty acids generated to some extent during the curing treatment of converting linoleic acid into oleic acid.
前記牛脂と酸化安定化部との混合割合としては、牛脂：
酸化安定化部を、Ｍ量比で２０：８０〜８０：２０の範
囲とする。これは、牛脂の混合割合が８０以上の場合に
は得られる油脂組成物の酸化安定性が悪く、又、食感の
点でも問題がある。−方、２０以下の場合には牛脂原油
の持つ風味が発現し難くなるためである。The mixing ratio of the beef tallow and the oxidation stabilizing part is:
The oxidation stabilizing portion has an M amount ratio in the range of 20:80 to 80:20. This is because when the mixing ratio of beef tallow is 80 or more, the oxidation stability of the resulting oil and fat composition is poor, and there are also problems in terms of texture. - On the other hand, if it is less than 20, it becomes difficult to express the flavor of beef tallow crude oil.
前記牛脂と酸化安定化部との混合割合を、２０：８０、
及び８０：２０とした場合の組成物中のリノール酸とオ
レイン酸との含有量は例えば表１の如くである。The mixing ratio of the beef tallow and oxidation stabilizing part is 20:80,
The contents of linoleic acid and oleic acid in the composition when the ratio is 80:20 are as shown in Table 1, for example.
表１
又、
本発明に係る牛脂風味を有する油脂組成物の一般的な物
性値を表２に示す。Table 1 Further, Table 2 shows general physical property values of the oil and fat composition having beef tallow flavor according to the present invention.
上記のような本発明に係る牛脂風味を有する油脂組成物
は、これを食品への応用範囲を広げるために、牛脂と酸
化安定化部とを混合した後、分別を行うことで更に液状
に近い牛脂風味を有する油脂組成物を得ることもできる
。又、保型性を必要とする分野に対しては、本油脂組成
物に、硬化動・植物油を適宜固形油脂を添加することに
より、組成物の稠度を調整して用いることも可能である
。In order to expand the scope of application of the fat-and-fat composition having beef tallow flavor according to the present invention to food products, the fat composition having beef tallow flavor according to the present invention can be made into a liquid state by mixing beef tallow and an oxidation stabilizing part and then fractionating the fat composition. It is also possible to obtain an oil and fat composition having a beef tallow flavor. Furthermore, for fields requiring shape retention, the consistency of the composition can be adjusted by adding hydrogenated animal/vegetable oils to the oil/fat composition as appropriate.
以上の如く、本発明に係る牛脂風味を有する油脂組成物
は、牛脂原油を精製することなくそのままの状態で用い
、これに高度に精製された無味、無臭で、且つ酸化安定
性の高い酸化安定化部を混合することにより、牛脂本来
の風味を損なうことなく牛脂の酸化安定性が改善されて
なるものである。この油脂組成物は、例えば６３°Ｃオ
ーブンテスト結果では、従来の精製牛脂（精製、脱臭加
工を施したもの）においては、パネラ−１０人中９人が
２日目で酸敗臭及び臭いのもどりを感するのに対し、本
発明に係る油脂組成物においては、３日目においても酸
敗臭は殆ど感じられない。又、Ａ。As described above, the oil and fat composition having beef tallow flavor according to the present invention uses beef tallow crude oil as it is without refining it, and adds highly refined tasteless, odorless, and highly oxidatively stable oxidation stable The oxidation stability of beef tallow is improved by mixing the oxidized parts without impairing the original flavor of beef tallow. For example, in 63°C oven test results, 9 out of 10 panelists found that conventional refined beef tallow (refined and deodorized) did not lose its rancid odor or smell after the second day. However, in the oil and fat composition according to the present invention, almost no rancid odor is felt even on the third day. Also, A.
０、Ｍ、試験では、牛脂原油で１５〜２０）１ｒ、又、
従来の精製牛脂の４０〜５０Ｈｒ程度であるのに対し、
約２〜４倍の８０〜２００Ｈｒという結果が得られた。0, M, in the test, beef tallow crude oil is 15-20) 1r, and
Whereas conventional refined beef tallow takes about 40 to 50 hours,
A result of 80 to 200 hours, which is about 2 to 4 times higher, was obtained.
前記牛脂に混合される酸化安定化部は高度に精製された
無味、無臭のものであり、この酸化安定化部を添加する
ことにより牛脂独特の風味が損なわれることがなく、得
られる油脂組ｔ７．物は牛脂本来の独特の好ましい風味
をそのまま残したものとなっている。このことは、製造
２ケ月後の本油脂組成物と、従来の精製牛脂とを各々液
状ナタネ油で５倍に希釈し、風味の官能試験を行った結
果、パネラ−の９５％が両者の間に有意差を認めている
ことからも、本発明に係る油脂組成物が牛脂本来の風味
を有するものであることが確認された。The oxidation stabilizing component mixed with the beef tallow is highly refined, tasteless and odorless, and by adding this oxidation stabilizing component, the unique flavor of beef tallow is not impaired, and the resulting oil and fat composition T7 ．． The product retains the unique and pleasant flavor of beef tallow. This was confirmed when the present oil and fat composition and conventional refined beef tallow were each diluted 5 times with liquid rapeseed oil two months after production, and a sensory test was conducted on the flavor. It was also confirmed that the oil and fat composition according to the present invention has the original flavor of beef tallow.
更に、食感についても、オレイン酸を５０重量％以上を
含むことにより、本油脂組成物と従来の精製牛脂とのＳ
、Ｆ、Ｃ，の比較を行った場合に２０℃で６〜２３％（
従来の精製牛脂は３５％）、２５℃で４〜１５宛（従来
の精製牛脂は２１％）、３５℃で２〜８％（従来の精製
牛脂は１２％）と固形脂の割合が低く、食感の点におい
ても従来の精製牛脂に較べて優れたものである。又、Ｓ
、Ｆ、Ｃ，が低いことから、特に冬期における溶解抜部
作業が大幅に改善された。Furthermore, with regard to texture, by containing 50% by weight or more of oleic acid, the S of this oil and fat composition and conventional refined beef tallow is improved.
, F, C, 6-23% at 20℃ (
The percentage of solid fat is low: 4 to 15% at 25℃ (21% for conventional refined beef tallow), 2 to 8% at 35℃ (12% for conventional refined beef tallow), It is also superior to conventional refined beef tallow in terms of texture. Also, S
, F, and C, the melting and extraction work, especially in winter, was greatly improved.
以下、本発明に係る牛脂風味を有する油脂組成物の実施
例を示すが、本発明はこれら実施例により何ら限定され
るものではない。Examples of the oil and fat composition having beef tallow flavor according to the present invention will be shown below, but the present invention is not limited to these Examples in any way.
尖見伊ロー
ナタネ油を、常法により精製、硬化、分別加工すること
により、リノール酸２．５％、オレイン酸９０％を含有
するナタネ油の酸化安定化部を得た。この酸化安定化部
と牛脂原油とを５０：５０の割合で、４０℃の温度でス
タティクミキサーにて均一になるまで混合することによ
り、Ａ、Ｏ。The oxidation-stabilized portion of rapeseed oil containing 2.5% linoleic acid and 90% oleic acid was obtained by refining, hardening, and fractionating Tsugami Iro rapeseed oil using conventional methods. A and O were obtained by mixing the oxidized stabilized portion and beef tallow crude oil at a ratio of 50:50 at a temperature of 40° C. with a static mixer until the mixture became uniform.
Ｍ、が１６０Ｈｒ、 Ｓ、 Ｆ、 Ｃ，が１０℃で２７
％、２０℃で１２％、３５℃で５．２％の牛脂風味を有
する油脂組成物を得た。M, 160 hours, S, F, C, 27 at 10℃
%, an oil and fat composition having a beef tallow flavor of 12% at 20°C and 5.2% at 35°C was obtained.
実旌班１
実施例１と同様にＩ！製したナタネ油の酸化安定化部と
牛脂原油とを２０ ： ８０の割合で、４５℃の温度で
スタティクミキサーにて均一になるまで混合することに
より、Ａ、０．Ｍ、が９５）１ｒ、Ｓ。Practical Group 1 Same as Example 1, I! A, 0. M, is 95) 1r, S.
Ｆ、 Ｃ，が１０℃で３２％、２０°Ｃで１９％、３５
℃で６．７％の牛脂風味を有する油脂組成物を得た。F, C, 32% at 10°C, 19% at 20°C, 35
An oil and fat composition having a beef tallow flavor of 6.7% at ℃ was obtained.
実装置１
実施例１と同様に精製したナタネ油の酸化安定化部と牛
脂原油とを８０ ： ２０の割合で、３５℃の温度でス
タティクミキサーにて均一になるまで混合することによ
り、Ａ、０．Ｍ、が１９０Ｈｒ。Practical Apparatus 1 A. , 0. M, is 190 hours.
Ｓ、 Ｆ、 Ｃ，が１０℃で１６％、２０℃で６．５％
、３５℃で４％の牛脂風味を有する油脂組成物を得た。S, F, C, 16% at 10℃, 6.5% at 20℃
, an oil and fat composition having 4% beef tallow flavor was obtained at 35°C.
尖施拠土
サフラワー油を硬化、分別することにより、リノール酸
３．５％、オレイン酸８５％を含有するサフラワー油の
酸化安定化部を得た。この酸化安定化部と牛脂原油とを
４０：６０の割合で、４０℃の温度でスタティクミキサ
ーにて均一になるまで混合することにより、Ａ、Ｏ，Ｍ
、が９５Ｈｒ、Ｓ、 Ｆ、 Ｃ，が２０℃でＩ９％、２
５℃で１０％、３５℃で５％の牛脂風味を有する油脂組
成物を得た。By hardening and fractionating safflower oil, an oxidation-stabilized portion of safflower oil containing 3.5% linoleic acid and 85% oleic acid was obtained. A, O, M
, is 95Hr, S, F, C, is I9% at 20℃, 2
An oil and fat composition having a beef tallow flavor of 10% at 5°C and 5% at 35°C was obtained.
辻（Ｉ引り
牛脂原油を脱酸、脱色、脱臭等の精製を行い、更に水素
添加等の加工を施してなる精製牛脂を比較例１とした。Comparative Example 1 was purified beef tallow obtained by purifying Tsuji (I) beef tallow crude oil by deacidification, decolorization, deodorization, etc., and further processing such as hydrogenation.
上ｌえ例ｉ 無精製の牛脂原油を比較例２とした。Upper example i Comparative Example 2 was unrefined beef tallow crude oil.
前記実施例１〜４で得られた本発明に係る油脂組成物並
びに比較例１の精製牛脂、及び比較例２の牛脂原油の物
性値を表３に示す。Table 3 shows the physical property values of the oil and fat compositions according to the present invention obtained in Examples 1 to 4, the refined beef tallow of Comparative Example 1, and the crude beef tallow of Comparative Example 2.
表３
〔応用例１〕
前記実施例１で得られた牛脂風味を有する油脂組成物を
ビーフハンバーグに利用し、９名のパネラ−により官能
試験を行った。Table 3 [Application Example 1] The oil and fat composition having beef tallow flavor obtained in Example 1 was used in beef hamburgers, and a sensory test was conducted by nine panelists.
その結果を表４に示した。The results are shown in Table 4.
凰且粧欠金
牛肉
玉ネギ
卵白粉末
濃縮乳
添加水
パン粉
（調味料）
食塩 ０．６
ハンバーグシーズニング ０． ４
アミノ酸系調味料 ０． ２
核酸系調味料 ０．０５
肉エキス調味料 ０．５５
化学調味料 ０． １
砂糖 ０．３
（重量％）
５７、５
２２、０
０、 ７
７．３
３．６
６．７
上記ハンバーグ種に対して本油脂組成物を表４に示す割
合で配合する。Breadcrumbs (seasoning) Salt 0.6 Hamburger seasoning 0. 4 Amino acid seasoning 0. 2 Nucleic acid seasoning 0.05 Meat extract seasoning 0.55 Chemical seasoning 0. 1 Sugar 0.3 (wt%) 57, 5 22, 0 0, 7 7.3 3.6 6.7 The present oil and fat composition is blended with the above hamburger steak in the proportions shown in Table 4.
澗裡−汰
１、ボールに牛肉、玉ネギのみじん切りを入れ、混ぜる
。澱裡-汰1. Add the beef and chopped onion to a bowl and mix.
２、別のボールに濃縮乳、水を入れ、パン粉を浸す。2. Put condensed milk and water in another bowl and soak the bread crumbs in it.
３．２のパン粉、調味料を１のボールに加えて混ぜる。3. Add the breadcrumbs and seasonings from step 2 to the bowl from step 1 and mix.
４、卵白粉末を混ぜる。4. Mix the egg white powder.
５、本油脂組成物又は牛脂を加え、底形して焼く。5. Add the present oil/fat composition or beef tallow, shape the bottom and bake.
表４
表４から明らかなように、本発明に係る牛脂風味を有す
る油脂組成物を添加した場合には、２．５％の添加量で
９名のパネラ−の内７名までが無添加のものとの味の違
いを認め、５重量％の添加では全てのパネラ−が味の違
いを認めた。又、９名の内７名までが油脂組成物を添加
したものの方を好むという結果となった。Table 4 As is clear from Table 4, when the fat composition with beef tallow flavor according to the present invention was added, up to 7 out of 9 panelists responded that the oil composition with beef tallow flavor according to the present invention was added in an amount of 2.5%. All panelists recognized a difference in taste when 5% by weight was added. In addition, seven out of nine people preferred the product containing the oil and fat composition.
以上の如く、本発明に係る油脂組成物は、牛脂本来の風
味をそのまま残しているので、食品に牛脂本来の風味を
賦与することがで、き、且つその酸化安定性を向上させ
たことにより、製造、流通、保管に耐えうるちのである
。そのうえ、もとの牛脂に較べて固形脂指数、及び融点
を低下させることにより、食感をも改善してなるもので
ある。As described above, the oil and fat composition according to the present invention retains the original flavor of beef tallow, so it can impart the original flavor of beef tallow to foods, and by improving its oxidation stability. It is a material that can withstand manufacturing, distribution, and storage. Furthermore, the texture is improved by lowering the solid fat index and melting point compared to the original beef tallow.
Claims (1)
ール酸５重量％以下、オレイン酸５０重量％以上を含有
し、牛脂風味を有する油脂組成物。 ２）酸化安定化油として、植物性油脂を脱酸、分別硬化
、脱臭等で精製加工することにより酸化安定性を付与し
てなる液状油脂を用いてなる特許請求の範囲第１項記載
の牛脂風味を有する油脂組成物３）牛脂に対して酸化安
定化油を重量比で２０：８０〜８０：２０の割合で混合
してなる特許請求の範囲第１項〜第２項記載の牛脂風味
を有する油脂組成物。[Scope of Claims] 1) An oil and fat composition that is a mixture of beef tallow and oxidation-stabilized oil, contains 5% by weight or less of linoleic acid, 50% by weight or more of oleic acid, and has a beef tallow flavor. 2) Beef tallow according to claim 1, which uses, as the oxidation-stabilized oil, a liquid fat that has been rendered oxidatively stable by refining vegetable fat by deacidification, fractional hardening, deodorization, etc. Flavored oil and fat composition 3) Beef tallow flavor according to claims 1 to 2, which is obtained by mixing oxidation-stabilized oil to beef tallow in a weight ratio of 20:80 to 80:20. An oil and fat composition having
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1172769A JPH0724549B2 (en) | 1989-07-03 | 1989-07-03 | Fat composition having beef tallow flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1172769A JPH0724549B2 (en) | 1989-07-03 | 1989-07-03 | Fat composition having beef tallow flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0335757A true JPH0335757A (en) | 1991-02-15 |
| JPH0724549B2 JPH0724549B2 (en) | 1995-03-22 |
Family
ID=15947995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1172769A Expired - Lifetime JPH0724549B2 (en) | 1989-07-03 | 1989-07-03 | Fat composition having beef tallow flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0724549B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006197884A (en) * | 2005-01-24 | 2006-08-03 | House Foods Corp | Instant cooked food |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50156504A (en) * | 1974-06-10 | 1975-12-17 | ||
| JPS55124452A (en) * | 1979-03-16 | 1980-09-25 | Glyco Eiyou Shokuhin Kk | Mixed oil for food processing and its use |
| JPS5942843A (en) * | 1982-09-02 | 1984-03-09 | Miyoshi Oil & Fat Co Ltd | Preparation of fat and oil in fluid state |
| JPS5948048A (en) * | 1982-09-10 | 1984-03-19 | Kao Corp | Fat and oil composition |
| JPS6043337A (en) * | 1983-08-19 | 1985-03-07 | Ajinomoto Co Inc | Edible fats and oils |
| JPS61173743A (en) * | 1985-01-29 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Liquid oil having high stability |
| JPS626651A (en) * | 1985-07-02 | 1987-01-13 | Meiji Seika Kaisha Ltd | Production of flavor oil |
-
1989
- 1989-07-03 JP JP1172769A patent/JPH0724549B2/en not_active Expired - Lifetime
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50156504A (en) * | 1974-06-10 | 1975-12-17 | ||
| JPS55124452A (en) * | 1979-03-16 | 1980-09-25 | Glyco Eiyou Shokuhin Kk | Mixed oil for food processing and its use |
| JPS5942843A (en) * | 1982-09-02 | 1984-03-09 | Miyoshi Oil & Fat Co Ltd | Preparation of fat and oil in fluid state |
| JPS5948048A (en) * | 1982-09-10 | 1984-03-19 | Kao Corp | Fat and oil composition |
| JPS6043337A (en) * | 1983-08-19 | 1985-03-07 | Ajinomoto Co Inc | Edible fats and oils |
| JPS61173743A (en) * | 1985-01-29 | 1986-08-05 | Nippon Oil & Fats Co Ltd | Liquid oil having high stability |
| JPS626651A (en) * | 1985-07-02 | 1987-01-13 | Meiji Seika Kaisha Ltd | Production of flavor oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006197884A (en) * | 2005-01-24 | 2006-08-03 | House Foods Corp | Instant cooked food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0724549B2 (en) | 1995-03-22 |
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