JPS6113774B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is aimed at floating oil droplets of an appropriate diameter on the surface of a powdered oil and fat composition for cooking, more specifically, on the surface of a seasoning such as instant soup, instant miso soup, instant soup, instant pork soup, instant noodles soup, etc. The present invention relates to the powdered oil and fat composition used. Conventional powdered fats and oils include high melting point fats and oils (usually melting point 50°C or higher) that are powdered as is, or slightly high melting point fats and oils (usually melting point 30°C or higher) coated with casein or an emulsifier. However, such powdered fats and oils cannot be used for the purpose of floating oil droplets of an appropriate diameter on the surface of cooking juice as described above. In other words, the former, which is made by directly pulverizing oils and fats with a high melting point, is preferable from the viewpoint of appearance because it does not melt in the mouth and when added to cooking juice, the oil and fat floats to the surface of the water phase of the juice as a continuous phase. do not have.
In addition, the latter does not melt in the mouth so much, but when added to cooking juice, the oil and fat part of the powdered oil easily emulsifies with the cooking juice due to the emulsifying action of casein and emulsifier, causing a so-called bitterness, which occurs on the surface of the water phase of the soup. It turns into oil droplets and is difficult to float to the surface. For this reason, when adding fats and oils to conventional prepared foods, especially instant soup soup, instant soup, instant miso soup, instant noodles, instant pork soup, etc., edible fats and oils are used alone. Although it is convenient to use powdered fats and oils for powdered or dry foods such as powdered soups, powdered seasonings, instant miso soup, and instant cooked foods that have become rapidly popular in recent years, The reason why powdered fats and oils are not used in these sachets is mainly due to the reasons mentioned above. As a result of various studies aimed at improving the drawbacks of conventional powdered fats and oils, the present inventors have found that by adding a specific amount of a specific emulsifier to low-melting point fats and oils, which have conventionally been difficult to powder, low-melting point fats and oils can be made into powders. It was discovered that it is possible to easily make powder by adsorbing it to enzymatically decomposed starch. The present invention was made based on the above findings, and includes 0.1 to 3% of glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester.
Melting point: 35°C (% by weight based on edible fat)
Provided is a powdered oil and fat composition for cooking, which is an aggregate of particles consisting of the following edible oil and fat and enzymatically decomposed starch, and the ratio of the weight of the entire edible oil and fat to the weight of the enzymatically decomposed starch is 2:8 to 6:4. It is something to do. The powdered oil and fat composition of the present invention differs from conventional edible oils and fats that are emulsified into an oil-in-water type using a coating base material such as casein, a sizing agent, and an emulsifier, and then pulverized using a powdering device such as a spray dryer. Since it is made by adsorbing edible fats and oils with a specific emulsifier added to porous enzymatically decomposed starch, when added to cooking juice, the starch quickly dissolves into the soup and the fats and oils form a continuous phase on the surface of the soup. It floats up as oil droplets with a suitable diameter without causing any edible oil and fat, and it is characterized by the fact that it does not produce any smearing, which is considered to be a drawback of conventional powdered fats and oils. It is similar to the above method, but is even more distinctive in that it is dispersed into oil droplets with an appropriate diameter. Furthermore, since the powdered oil and fat composition of the present invention is powdered by adsorbing low melting point oil and fat to enzymatically decomposed starch, it does not lose its powder state even if it is left at a temperature higher than the melting point of the oil or fat. The enzymatically decomposed starch used in the present invention is a decomposed product of starch, which is obtained by hydrolyzing starch with an enzyme such as amylase and then drying it as a powder, and exhibits a DE (dextrose, equivalent) of 7-15. One example is "Pine Claw" (trade name, manufactured by Matsutani Chemical Co., Ltd.), which is commercially available. The edible oils and fats to be powdered used in the present invention are preferably low-melting point oils, such as slightly hydrogenated animal and vegetable oils with a melting point of 35° C. or less, various low-melting point oils and fats obtained by solvent fractionation, and various salad oils. Furthermore, the glycerin saturated fatty acid ester used in the present invention is a mixture having an iodine value of 20 or less and consisting mainly of glycerin and a monoester mainly composed of a saturated fatty acid having 16 to 22 carbon atoms. Preferably, the main component is a monoester of a saturated fatty acid having 16 to 18 carbon atoms. In addition, sorbitan unsaturated fatty acid ester is a combination of a fatty acid containing 50% or more, preferably 70% or more, of unsaturated fatty acids having 16 to 22 carbon atoms, and sorbitan or a mixture containing sorbitan and sorbitan as the main component. It is a partial ester, which is mainly composed of monoester and contains polyester such as di- or triester. Examples of the saturated fatty acids constituting the various esters mentioned above include myristic acid, palmitic acid, stearic acid, lauric acid, and arachidic acid, among which palmitic acid and stearic acid are particularly preferred, and unsaturated fatty acids include: Examples include oleic acid, zomarinic acid, linoleic acid, linolenic acid, etc. Among them, oleic acid and zomarinic acid are particularly preferred. Furthermore, the amount of emulsifier (ester) used in the present invention is 0.1% to 3% based on fat and oil, preferably
The amount is 0.5% to 1%, and if the amount is too much, the taste of the product will deteriorate, and if it is too little, it will be difficult to obtain a homogeneous product. This emulsifier may be used alone or in combination, but it is preferable to use sorbitan unsaturated fatty acid ester alone or as a main ingredient, since it maintains a perfect spherical shape on the liquid surface even when the cooking liquid cools. Therefore, in carrying out the present invention, after dissolving the low-melting point edible fat, glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester are added and dissolved therein, and then enzymatically decomposed starch is added to the edible fat and oil. The powdered oil and fat composition of the present invention can be obtained by mixing the powder and the enzymatically decomposed starch at a composition ratio (weight ratio) of 2:8 to 6:4, preferably 5:5. During this mixing, if the above composition range is exceeded, that is, if the amount of enzymatically decomposed starch becomes excessive, the desired product, that is, a composition that floats as oil droplets of an appropriate diameter on the surface of the cooking liquid may not be obtained. If the amount of enzymatically decomposed starch is too small, powdering becomes difficult. Examples of the present invention are shown below along with comparative examples. Example 1 Compound Enzyme-degraded starch (PineFlore manufactured by Matsutani Chemical Co., Ltd.) 50 parts by weight Edible refined rice oil 50 〃 1% of sorbitan monooleate (Span 80 manufactured by Kao Atlas) was added and dissolved in rice oil. The above blended raw materials were uniformly stirred with a stirrer to obtain a powdered oil and fat composition for cooking. Next, in order to examine the effect of the powdered oil and fat composition, 5g of the composition was mixed with 20g of powdered chicken soup to prepare an instant powdered chicken soup, and boiling water was added to this.
I got the soup by pouring 150c.c. In the soup thus obtained, oil droplets with a diameter of 2 to 30 mm were dispersed on the soup surface, and there was no cloudiness in the soup due to the addition of powdered oil or fat. Comparative Examples 1 to 6 A powdered oil and fat composition was prepared in the same manner as in Example 1 using an emulsifier that is added and dissolved in oil and fat other than that used in the present invention, and the powdered oil and fat composition thus obtained. When a soup was prepared in the same manner as in Example 1 using the following, the following results were obtained.

【table】

[Table] Example 2 40 parts by weight of purified lard with 1% glycerin saturated fatty acid ester added and dissolved and 60 parts by weight of enzymatically decomposed starch were mixed and stirred to obtain a powdered oil and fat composition for cooking. The above powdered oil and fat composition is used as a powdered soup for instant noodles.
After blending 20%, boiling water was poured to prepare instant noodle soup (product of the present invention). For comparison, boiling water was poured into powdered instant noodle soup, and the same amount of purified lard was added to the soup (control product).
was prepared. As a result, the oil droplet dispersion state of each soup obtained was as shown in FIGS. 1 and 2.

[Brief explanation of the drawing]

The drawings show the effects of the composition of the present invention; Fig. 1 is a plan view schematically showing the state of oil droplet dispersion of the product of the present invention, and Fig. 2 is a plan view schematically showing the state of oil droplet dispersion of the control product. It is a diagram.

Claims (1)

[Claims] 1 Glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester 0.1-3%
Melting point: 35°C (% by weight based on edible fat)
A powdered oil and fat composition for cooking, which is an aggregate of particles made of the following edible oil and fat and enzymatically decomposed starch, and the ratio of the weight of the entire edible oil and fat to the weight of the enzymatically decomposed starch is 2:8 to 6:4.