JPH09224571A - Fat/oil composition and solid fat/oil food using the composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fat/oil composition useful for the roux of curry, hashed meat, white stew by specifying fatty acid constituting included triacylglycerine so as to maintain luster on the surface of a solid fat/oil food in a long period. SOLUTION: The fatty acid constituting triacylglycerine included in the composition by 5 to 98% by weight consists of only saturated fatty acid. Then the difference between the maximum/minimum numbers of carbon in the saturated fatty acid is made more than 6 and the sum of the numbers of carbon in the saturated fatty acid is made more than 40. The composition is obtained by the method of mixing the fat/oil components consisting mainly of the saturated fatty acid of more than C16 and the fat/oil components consisting mainly of the saturated fatty acid of less than C12 with each other and ester- interchanging the mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition and a solid oil and fat food used as a roux for curry, hayashi, white stew and the like using the oil and fat composition.

[0002]

2. Description of the Related Art Various solid fat foods such as roux have been developed because they can be easily used at home. Among them, instant roux used for curry, stew, hayashi, etc. Has been consumed by. This solid fat food is exposed to harsh conditions from the manufacturer through the distribution route that reaches the user's hands, and therefore it is required to maintain the luster and luster of the surface for a long period of time. Therefore, conventionally, in order to maintain the gloss and luster of the surface of such solid fat foods for a long period of time,
Various techniques have been proposed. For example, JP-A-61-4
No. 0745 discloses that 1 mol of polyglycerin is added to
The polyglycerin fatty acid ester esterified with an average of 4 moles or more of fatty acid contains 0.02 to 5% by weight, the oil and fat content is 25% by weight or more, and the solid fat content is 20.
The oily solid content, which is 30% or more at 0 ° C., is disclosed in JP-A-7-
No. 39351 discloses an emulsifier having an HLB value of 2 to 10 such as sorbitan fatty acid ester and lecithin in an amount of 0.05 to 1
A solid oil / fat food containing 0% by weight is also disclosed in Japanese Patent Laid-Open No.
No. 8-198245 discloses graining inhibitors for confectionery fats and oils containing behenic acid as a constituent fatty acid in an amount of 20 to 60%, respectively. Further, in addition to the above-mentioned conventional techniques, various methods such as limiting the types of fats and oils, increasing the melting point of fats and oils, increasing the amount of fats and oils added have been tried.

[0003]

However, the conventional techniques have various problems as described below. Even in the technologies disclosed in JP-A-6140745, JP-A-7-39351 and JP-A-58-198245, a phenomenon of whitening when seen for a long period of time is observed, The purpose of maintaining the luster and luster of the surface of a solid fat food for a long period of time has not necessarily been achieved. Moreover, the finished solid oil / fat food becomes soft, and there are various problems such as requiring careful handling. Also, various methods such as limiting the types of fats and oils, increasing the melting point of fats and oils, increasing the amount of fats and oils added,
Not only can the purpose of maintaining the luster and luster of the surface of solid fat and oil foods for a long period of time not fully achieved, but the melting of the solid oil and fat foods may become worse, and it may become harder than necessary, and There were also problems such as the generation of fragments.

In view of such circumstances, the present invention intends to provide a solid fat food which can maintain the surface gloss and luster for a long period of time even when exposed to harsh conditions through various distribution routes. It is a thing.

[0005]

Means for Solving the Problems As a result of intensive studies aimed at solving the above-mentioned problems in the prior art, the present inventors have found that the saturated fatty acids constituting the composition have 6 or more carbon atoms,
In addition, by producing a solid fat and oil food using an oil and fat composition containing a certain amount of triacylglycerin having a total carbon number of saturated fatty acids of 40 or more, the gloss of the surface of the solid fat and oil food,
The present invention has been completed based on the finding that the luster can be maintained for a long period of time and that the hardness of food is not affected.

That is, the fat composition according to the present invention includes:
The difference between the maximum carbon number and the minimum carbon number of the constituent fatty acids is 6 or more, and the total number of carbon atoms of the constituent fatty acids is 4
The content of triacylglycerin is 0 or more and the fatty acid is composed of only saturated fatty acid in an amount of 5 to 98% by weight. Moreover, the other oil / fat composition which concerns on this invention is 3 to 30 weight% of the said oil / fat composition, 10-97 weight% of at least one of hydrogenated oil or hardened | fractionated fractional oil, and solid fat content rate at 20 degreeC. (SFC) is a mixture of 0 to 87% by weight of natural fats and oils having a content of 30% or more. And the solid fat food which concerns on this invention WHEREIN: The said fat composition is 10-5.
It contains 0% by weight.

The oil and fat composition according to the present invention can be produced by the following production method. That is, it can be obtained by mixing a fat or oil mainly containing a saturated fatty acid having 16 or more carbon atoms and a fat or oil mainly containing a saturated fatty acid having 12 or less carbon atoms, and then performing transesterification. Also,
It can also be obtained by performing various treatments such as fractionation and purification as necessary. When the above-mentioned oil / fat composition was manufactured, the oil / fat mainly containing saturated fatty acids having 16 or more carbon atoms and the oil / fat mainly containing saturated fatty acids having 12 or less carbon atoms were mixed in a ratio of 5 of triacylglycerin after transesterification. ˜98% by weight must be such a ratio that the difference in the number of carbon atoms of the constituent saturated fatty acids is 6 or more and the total of saturated fatty acids is 40 or more. Therefore, the specific ratio of mixing the fat or oil mainly containing saturated fatty acids having 16 or more carbon atoms and the fat or oil mainly containing saturated fatty acids having 12 or less carbon atoms is 0.2 to 15: 1, more preferably Is preferably 0.8 to 5.8: 1. And the oil-fat composition which concerns on this invention WHEREIN: Solid fat content rate (SFC) at 20 degreeC with the oil-fat composition containing triacyl glycerin 5-98 weight% and at least one of hardened | cured or hardened fractionated oil is 30. It can also be obtained by mixing with natural fats and oils whose content is at least%. When mixing the oil / fat composition containing the triacyl glycerin, at least one of hardened or hardened fractionated oil, and a natural oil / fat having a solid fat content (SFC) of 30% or more at 20 ° C., respectively, It is preferable that the compounding amount be 3 to 30% by weight, 10 to 97% by weight, and 0 to 87% by weight.

Further, solid fat foods are produced by mixing the above-mentioned fat composition with main ingredients such as wheat flour and auxiliary ingredients such as seasonings, heating, putting in a suitable mold and cooling. can do.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Triacylglycerin in the present invention is generally contained in fats and oils, is a neutral fat, and is an esterified product of glycerol and a fatty acid. The triacyl glycerin contained in the oil and fat composition according to the present invention is 1,2,3-saturated triacyl glycerin (SSS) composed only of saturated fatty acids. As the saturated fatty acid constituting the triacylglycerin, one having a difference between the maximum carbon number and the minimum carbon number of 6 or more and a total saturated carbon number of 40 or more is used. Examples of saturated fatty acids that compose such triacylglycerin include:
If the difference between the maximum carbon number and the minimum carbon number of the saturated fatty acid is 6 or more and the total number of carbon atoms of the constituent saturated fatty acids is 40 or more, a linear saturated fatty acid or a branched saturated fatty acid It can be used regardless of the type.
It is preferable to use one having 16 or more carbon atoms and saturated fatty acid having 12 or less carbon atoms. Specific saturated fatty acids include caprylic acid, capric acid, lauric acid,
Examples thereof include palmitic acid, stearic acid, arachidic acid, behenic acid and the like.

Examples of fats and oils containing saturated fatty acids having 16 or more carbon atoms used in the production of the fat and oil composition according to the present invention include palm oil, soybean oil, rapeseed oil, cottonseed oil,
Examples thereof include rice oil, corn oil, safflower oil, sunflower oil, beef tallow, lard, chicken fat and oil, and fish oil. Further, an extremely hardened oil of these oils or fats or an oil or fat obtained by extremely hardening a fractionated oil can be used. In addition, examples of fats and oils containing saturated fatty acids having 12 or less carbon atoms include coconut oil, palm kernel oil,
Further, fats and oils obtained by extremely hardening these fractionated oils, medium chain triacylglycerin, and tributyrin can be used.

The hardened oil or hardened fractionated oil used in the oil and fat composition according to the present invention preferably has a melting point of 28 ° C. to 60 ° C., particularly preferably a melting point of 35 to 35 ° C.
Use the one at 55 ° C. Such hardened oil or hardened fractionated oil hardens or hardens fats and oils such as beef tallow, lard, chicken fat, palm oil, soybean oil, rapeseed oil, cottonseed oil, rice oil, corn oil, safflower oil, sunflower oil, etc. It is obtained by processing by at least one method of classification.

Then, the solid fat content (SF
As the natural fats and oils having a C) content of 30% or more, fats and oils such as beef tallow, lard, palm oil, palm fractionated oil, and lard fractionated oil can be used.

The fat composition according to the present invention includes:
The content of triacylglycerin is 5 to 98% by weight, and the more preferable content of triacylglycerin is 30.
７０70% by weight. When the content of this triacylglycerin is less than 5% by weight, the gloss and luster of the surface of the solid fat or oil food cannot be maintained for a long period of time when used in the solid fat or oil, resulting in whitening. On the other hand, if it is more than 98% by weight, the dry taste of the solid oil and fat food will be deteriorated, so the above range is preferable. Moreover, the oil-fat composition which concerns on this invention WHEREIN: 3-30 weight% of the oil-fat composition containing the said triacyl glycerin,
At least one of the hardened oil and the hardened fractionated oil is 10 to 97.
% By weight, and solid fat content (SFC) at 20 ° C. is 30
% Of natural fats and oils mixed with 0 to 87% by weight. When the fat or oil composition containing the triacylglycerin is less than 3% by weight, or when at least one of the hardened oil and the hardened fractionated oil is less than 10% by weight, the surface of the fat and oil composition for a long period of time when used in a solid fat and oil food product. The luster and luster of the above can not be maintained, and whitening occurs. Further, when the fat composition containing triacylglycerin is more than 30% by weight,
97% by weight of at least one of hardened oil and hardened fractionated oil
When the amount is more, or more than 87% by weight of natural fats and oils, the solid fat food product becomes excessively hard or soft, so the above range is desirable.

The solid fat food according to the present invention contains 10 to 50% by weight of the above oil and fat composition, and particularly preferably 30 to 40% by weight. That is, when the amount is less than 10% by weight, the solid fat food has no gloss and luster on the surface, and the commercial property is significantly deteriorated. On the other hand, 50% by weight
If the amount is larger, the separation of fats and oils and the flavor balance of the food become unsuitable, so the above range is desirable. Further, the solid fat food according to the present invention can be added with flour, starch, seasonings, emulsifiers, spices, etc., if necessary, and this solid fat food can be used for curry roux, hayashi roux, stew roux, etc. it can.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described based on embodiments. (Example 1) Hyercin rapeseed oil 80% by weight of extremely hardened oil and 20% by weight of coconut oil were mixed, and a random transesterification reaction was carried out using sodium methylate as a catalyst. Next, this transesterified oil / fat is decolorized and deodorized so that the difference between the maximum carbon number and the minimum carbon number of the constituent fatty acids is 6
With the above, the total number of carbon atoms of the constituent fatty acids is 40
The oil and fat composition containing triacylglycerol as the main component as described above was produced. Further, 5% by weight of the above oil and fat composition, 75% by weight of hydrogenated beef tallow oil (melting point: 45 ° C.), and 20% by weight of beef tallow were mixed to obtain an oil and fat composition as Example 1.

(Example 2) High oleic safflower oil 75% by weight of hardened oil and MCT (80 fatty acids having 8 carbon atoms)
% And 20% by weight of triacylglycerol composed of 20% of fatty acids having 10 carbon atoms, and 5% by weight of palm stearin, and a random transesterification reaction was carried out using sodium methylate as a catalyst. An oil and fat composition was obtained.

(Example 3) 75% by weight of hydrogenated tallow oil (melting point 45 ° C) of the oil and fat composition of Example 1 and 20% by weight of beef tallow
Was obtained in the same manner as in Example 1 except that 50% by weight of hydrogenated lard oil (melting point 48 ° C.) and 45% by weight of beef tallow were obtained.

Example 4 Using the oil and fat composition of Example 1, a curry roux as Example 4 which is a solid oil and fat food was prepared according to the formulations shown in Table 1. That is, curry roux was prepared by mixing the oil and fat composition of Example 1 with seasonings such as wheat flour, salt, sugar, curry powder, and various broths, and heating them into a fluid state.
It is obtained by putting it in a petri dish having a diameter of 8 cm and cooling at 4 ° C.

Example 5 Using the oil / fat composition of Example 2, a curry roux as a solid oil / fat food product of Example 5 was prepared in the same manner as in Example 4 by the same procedure as in Example 4.

Example 6 Using the oil / fat composition of Example 3 and the composition shown in Table 1, a curry roux as Example 6 which is a solid / solid oil / fat food was prepared in the same manner as in Example 4.

Comparative Example 1 Hardened beef tallow (melting point: 45 ° C.) was used in place of the oil and fat composition of Example 1, and Comparative Example 1
As the oil and fat composition.

Comparative Example 2 A hardened palm oil (melting point: 45 ° C.) was used in place of the oil / fat composition of Example 1 to obtain an oil / fat composition as Comparative Example 2.

Comparative Example 3 Using the oil and fat composition of Comparative Example 1, the composition of Table 1 was used to prepare a curry roux as Comparative Example 3 which is a solid oil and fat food by the same operation as in Example 4.

Comparative Example 4 A curry roux as Comparative Example 4 which is a solid oil and fat food was produced by using the oil and fat composition of Comparative Example 2 and the composition shown in Table 1 by the same operation as in Example 4.

[0025]

[Table 1]

Then, curry roux, which are the solid fat foods of Examples 4, 5, and 6 and Comparative Examples 3 and 4, were evaluated. In addition, the evaluation was stored at 25 ° C., and the occurrence of the whitening phenomenon was examined. The results are shown in Table 2.

[0027]

[Table 2]

As is clear from Table 2, the curry roux of the Example did not cause the whitening phenomenon even after being stored for 3 months, but the Comparative Example had the whitening phenomenon after 1 month, and thus the commercial value. Was lost.

[0029]

EFFECT OF THE INVENTION According to the oil and fat composition of the present invention, by adjusting the type and ratio of the fatty acids constituting triacylglycerin, when used in solid oil and fat food, the surface of the solid oil and fat food The luster and luster are maintained over a long period of time, and there is no influence on the hardness, mouthfeel and waxy texture of food.

Claims (3)

[Claims] 1. The difference between the maximum carbon number and the minimum carbon number of the constituent fatty acids is 6 or more, the total number of carbon atoms of the constituent fatty acids is 40 or more, and the fatty acids are saturated fatty acids only. Triacylglycerin composed of 5-9
An oil and fat composition comprising 8% by weight. 2. The oil or fat composition according to claim 1 in an amount of 3 to 30% by weight.
And at least one of hardened oil and hardened fractionated oil is 10 to 97
An oil / fat composition characterized by mixing 0% to 87% by weight of a natural oil / fat having a solid fat content (SFC) of 30% or more at 20 ° C. 3. A solid oil / fat food containing 10 to 50% by weight of the oil / fat composition according to claim 2.