JPH1161175A - Oil and fat composition and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition, capable of preventing the quality from deteriorating due to oxidation of oils and fats and processed oils and fats without changing a flavor by including thickening polysaccharides therein. SOLUTION: This oil and fat composition contains 0.1-30 wt.%, preferably 2-10 wt.% thickening polysaccharides such as guar gum, xanthan gum, carrageenan or locust bean gum. The composition usually contains >=50 wt.% oil and fat and further can be obtained by suitably compounding a milk solid matter, common salt, a glucide, a vegetable fiber, starches, a perfume, an emulsifying agent or the like therewith, dispersing and uniformly mixing the resultant mixture with a propeller mixer or the like and providing a product. The fat and oil composition can be contained to prepare an oil and fat for a confectionery such as a cookie, an oil and fat for bread, an oil and fat for margarine or a spread or a food such as a mayonnaise. The oil and fat composition has an ultrahigh practical value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil composition, and more particularly to a fat and oil composition having excellent long-term oxidation stability and a food containing the same.

[0002]

2. Description of the Related Art Conventionally, products such as fats and oils or processed fats and oils containing fats and oils have been oxidized, causing off-flavors, discoloration, coloring, generation of toxic substances or reduction of nutritional value.
It is well known that quality degradation is caused. Conventionally, synthetic antioxidants such as butylhydroxyanisole (hereinafter referred to as BHA) and butylhydroxytoluene (hereinafter referred to as BHT) have been added to fats and oils and processed fats and oils in order to prevent quality deterioration due to such oxidation. . Also, tocopherol, L-ascorbic acid, catechin,
Licorice oil extract, green coffee bean extract, sesame oil extract, sage extract, rutin, rice bran oil extract, rapeseed oil extract, propolis extract, pepper extract, rosemary extract, bayberry extract etc. Alternatively, antioxidants derived from natural products such as mixtures thereof have been used. However, in recent years, synthetic antioxidants such as BHA and BHT tend to be generally avoided from the viewpoint of safety. On the other hand, antioxidants derived from natural products have some problems in the antioxidant effect and, when added, have the problem of reducing the taste of fats and oils. Further, there is a problem that tocopherol and the like, which are widely used, are difficult to handle because they are viscous oils. On the other hand, JP-A-58-183030 discloses that
Although those containing a thickener as a kneaded oil of a water-in-oil emulsification system have been proposed, these are intended to improve the uniform dispersion of oil and fat in dough in industrial production of confectionery,
JP-A-55-71446 proposes a solid fat or oil containing starch or modified starch.
It is for increasing the plasticity of fats and oils, and neither mentions nor suggests the oxidation stability of fats and oils.

[0003]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and can prevent quality deterioration due to oxidation of fats and oils and processed fats and oils, and change the original flavor of fats and oils and processed fats and oils. It is an object of the present invention to provide a fat and oil composition that does not have any problem.

[0004]

Means for Solving the Problems and Embodiments of the Invention The present inventors have conducted intensive studies in order to achieve the above object, and as a result, when producing an oil / fat composition, the fat / oil composition was added with a thickening polysaccharide. It has been found that, by containing, the deterioration of quality due to oxidation of fats and oils can be prevented for a long period of time and that the original flavor of fats and oils and processed fats and oils is not changed, and the present invention has been completed. That is, according to the present invention, there is provided an oil / fat composition containing a thickening polysaccharide and a food containing the same.

[0005] In the present invention, the thickening polysaccharide is sap,
Means polysaccharides present in beans, seaweeds, fruits and microorganisms. Examples of such thickening polysaccharides include those listed as food additives such as guar gum, xanthan gum, carrageenan, locust bean gum, gum arabic, tragacanth gum, tamarind gum, pectin, pullulan, curdlan, etc. Use of guar gum, xanthan gum, carrageenan, and locust bean gum is preferable in view of the effect. These can be used alone or in combination as appropriate,
Although a purified product may be used, a formulation using dextrin or the like as an excipient may be directly incorporated into the fat or oil composition. The blending amount of the thickening polysaccharide is not particularly limited, but is preferably 0.1 to 30% by weight, more preferably 1.0 to 15% by weight, and still more preferably 2.0 to 30% by weight in the fat or oil composition. 10% by weight.

The edible oils and fats used in the oil and fat composition according to the present invention are not particularly limited, and shortenings such as solid shortening, fluid shortening, liquid shortening, butters, magarines, soybean oil, rapeseed oil, and palm oil. Vegetable oils such as corn oil, cottonseed oil, coconut oil, palm kernel oil, etc., and animal oils such as beef tallow, lard, fish oil, whale oil, milk fat, etc., and those which have been hydrogenated. And the transesterified one can be used, and further, the above-mentioned fats and oils can be mixed and used.

The oil / fat composition according to the present invention usually contains 50% by weight or more of fats and oils, and more specifically 60% by weight or more. Even W / O emulsions such as butter and margarine can be used for shortening. A water-free cream or a whipped cream may be used. In addition to the above components, various additives such as milk solids, salt, sugar, vegetable fiber, starches, flavors, emulsifiers and the like can be added as necessary. Further, in order to further improve the antioxidant effect, it can be used in combination with an antioxidant component such as tocopherol, L-ascorbic acid palmitate, and rosemary extract.

The method for producing the oil / fat composition of the present invention is not particularly limited, but includes a propeller mixer, a cutter mixer, a stirring emulsifier, a colloid mill and the like so as to completely disperse the oil / fat, the thickening polysaccharide and other auxiliary materials. And can be made into a product by a method of dispersing and mixing uniformly.

Further, foods containing the oil or fat composition of the present invention include cookie, shoe dough, muffin, pie dough, scone, tart, porbonone, sable, danish, brownie and other confectionery fats, bread and confectionery bread. Fats and oils, margarine, spread fats and oils, mayonnaise, emulsified dressings, and the like, but are not limited thereto.

[0010]

As described above, since the fat and oil composition of the present invention contains the thickening polysaccharide as described above, it is possible to prevent deterioration in quality due to oxidation of fats and oils and processed fats and oils, and the original flavor of fats and oils and processed fats and oils. Is very high in practical value because it is not changed.

[0011]

Examples and Comparative Examples Hereinafter, Examples and Comparative Examples will be shown.
The present invention will be specifically described, but the present invention is not limited to the following examples. In addition, in the following examples, all% means weight%.

[Examples 1 to 7, Comparative Examples 1 and 2] According to the formulation shown in Table 1, in a 2 liter beaker, used as raw materials for solid shortening, hardened oil, salted butter, fluid shortening, rice oil, and fragrance 20-30 ° C with antioxidant
For 20 minutes using a propeller mixer to uniformly mix and disperse, thereby preparing 1,000 g of a fat and oil composition. The obtained oil and fat composition was subjected to an AOM tester (standard oil and fat analysis test method of the Japan Oil Chemistry Association, 2.4.28.81), and a peroxide value (POV) after 63 hours (Japan Oil Chemical Association) The knitting standard oil and fat analysis test method 2.4.12-71) was measured. Table 1 also shows the measurement results. The meanings of the symbols 1) to 8) in Table 1 are as follows. 1): Trade name (doll): manufactured by Miyoshi Oil & Fat Co., Ltd. 2): Trade name (hardened coconut oil): manufactured by Fuji Oil Co., Ltd. 3): Trade name (cake doll): manufactured by Miyoshi Oil & Fat Co., Ltd. 4 ): Trade name (Vistop D-1321): Saneigen FFI Co., Ltd. 5): Trade name (Echo Gum T): Dainippon Pharmaceutical Co., Ltd. 6): Trade name (CARRAGEENAN TYPE SWG-) J): Hercules Japan Co., Ltd. 7): Trade name (MEYPRODYN200): Sansho Co., Ltd.
8): Product name (Nissan Corn Starch Y): Nippon Shokuhin Kako
Co., Ltd.

[0013]

[Table 1] From the results in Table 1, it can be seen that the products of the present invention of Examples 1 to 7 have a strong antioxidant effect even under the harsh conditions of the 63-hour AOM test. On the other hand, in Comparative Examples 1 and 2, the peroxide value was extremely large, and it was recognized that both the flavor and the odor were significantly deteriorated.

[Example 8] Oil composition for confectionery Example 1 according to the formulation and production conditions shown in Table 2.
A fat and oil composition for confectionery was prepared according to the production conditions of the above. 100 g of the obtained oil composition for confectionery was put in a plastic bag and stored at 35 ° C. for 10 weeks, and the peroxide value and flavor were examined with time. Table 2 shows the results. The POV is 63
It means the peroxide value (meq / kg) after time. The evaluation of flavor was based on the following. 5: No change 4: Change is noticeable by comparison 3: Change is recognized but within the allowable limit as a product 2: Change is remarkable 1: Does not show original flavor The meanings of the symbols in Table 2 are as follows: It is as follows. 1): trade name (doll): manufactured by Miyoshi Oil & Fats Co., Ltd. 3): trade name (cake doll): manufactured by Miyoshi Oil & Fats Co., Ltd. 9): trade name (Pinesoft B): manufactured by Matsutani Chemical Industry Co., Ltd. 10 ): Trade name (Echo Gum T): manufactured by Dainippon Pharmaceutical Co., Ltd. From the results in Table 3, the oil and fat composition for confectionery of Example 8 was 35
It was recognized that there was almost no change even after storage at 10 ° C. for 10 weeks, and the condition was extremely good. In addition, 70 g of fat and oil for confectionery of the present invention, 10 g of soft flour, 40 sugar
g, 10 g of corn starch, one egg yolk, and 25 cc of milk, the cookie was baked and the flavor was confirmed.

[0015]

[Table 2]

Example 9 Margarine oil phase part: 300 parts by weight of palm stearin (hereinafter simply referred to as part), 500 parts of safflower oil, 5 parts of emulsifier, 2 parts of lecithin, 1 part of milk flavor, guar gum (bistop D) -1321: Saneigen FFI Co., Ltd.)
5 parts, 15 parts skim milk powder as aqueous phase, 3 parts salt, 17 water
The oil phase and the aqueous phase were prepared by thoroughly mixing and dissolving each of them, and then uniformly dispersed. The mixture was rapidly cooled and mixed with a voter to produce margarine. The obtained margarine was placed in a plastic container, stored at 20 ° C. for 5 months, and the flavor was checked over time. The results are shown in Table 3.

[Table 3] The evaluation criteria were the same as in Example 8. As can be seen from the results in Table 3, the flavor of the margarine of Example 9 was good with almost no change even after storage for 5 months.

Example 10 63 parts of corn salad oil as a mayonnaise oil phase part, 9 parts of locust bean gum (MEYPRODYN200: manufactured by Sansei Co., Ltd.),
10 parts vinegar, 1.5 parts salt, 1.0 sugar
Part, 3.0 parts of mustard, 0.3 parts of Kosho, MSG0.
2 parts, and 12.0 parts of egg yolk. First, each component except the yolk in the aqueous phase was sufficiently mixed, and then the yolk was dispersed. Next, an oil phase in which corn salad oil and locust bean gum were sufficiently mixed was gradually added at a rate of 5 ml / sec with a homomixer.
The mixture was emulsified at rpm and sterilized at 80 ° C. for 1 minute to obtain mayonnaise. Fill the obtained mayonnaise in a PET bottle,
It was stored at 25 ° C. for 10 months, and the flavor was confirmed over time.
Table 4 shows the results.

[Table 4] The evaluation criteria were the same as in Example 8. As can be seen from the results in Table 4, the flavor of the mayonnaise of Example 10 was good with almost no change even after storage for 10 months.

Example 11 Emulsion dressing 35 parts of rapeseed white oil, xanthan gum (Echo gum T: manufactured by Dainippon Pharmaceutical Co., Ltd.), 1 part, carrageenan (CARAGEENAN TYPE SWG-J: Hercules Japan (oil part) 2 parts, guar gum (Vistop D-1321: San-Ei Gen FFI Co., Ltd.)
2 parts, water phase as 12.5 parts vinegar, 3 parts salt, MS
G 0.6 part, yeast extract 0.1 part, Kosho 0.1 part,
Gellan gum (Kelcogel LT: Saneigen FFI Co., Ltd.) 0.2 parts, sugar 5.0 parts, water 38.5 parts, First, 0.2 parts gellan gum in the aqueous phase was dissolved in water. Then, heat at 80 ° C. for 5 minutes to completely dissolve. Next, the other components of the aqueous phase were sufficiently mixed and sterilized by heating at 80 ° C. for 10 minutes. After that, it was cooled down to 40 ° C to make an aqueous phase,
An oil phase in which rapeseed white oil, xanthan gum, carrageenan, and guar gum were sufficiently mixed was gradually added at 5 ml / sec with a homomixer, emulsified at 7000 rpm for 5 minutes, and cooled to room temperature to obtain an emulsified dressing. The obtained emulsified dressing was packed in a PET bottle, stored at 25 ° C. for 10 months, and POV and flavor were checked with time. Table 5 shows the results.

[Table 5] The evaluation criteria were the same as in Example 8. As can be seen from the results in Table 5, the flavor of the emulsified dressing of Example 11 was good with almost no change even after storage for 10 months.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23D 7/06 A23D 7/06 9/06 9/06 A23L 1/24 A23L 1/24 A C09K 15/34 C09K 15/34

Claims (2)

[Claims] 1. A fat and oil composition comprising a thickening polysaccharide. 2. A food containing the oil / fat composition according to claim 1.