WO2010016231A1 - Fat composition - Google Patents

Fat composition Download PDF

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Publication number
WO2010016231A1
WO2010016231A1 PCT/JP2009/003698 JP2009003698W WO2010016231A1 WO 2010016231 A1 WO2010016231 A1 WO 2010016231A1 JP 2009003698 W JP2009003698 W JP 2009003698W WO 2010016231 A1 WO2010016231 A1 WO 2010016231A1
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WO
WIPO (PCT)
Prior art keywords
oil
fat composition
fat
pigment
parts
Prior art date
Application number
PCT/JP2009/003698
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French (fr)
Japanese (ja)
Inventor
藤田朋子
小倉美智子
Original Assignee
不二製油株式会社
Priority date (The priority date 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 date listed.)
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Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to JP2010523751A priority Critical patent/JPWO2010016231A1/en
Priority to CN2009801243807A priority patent/CN102076224B/en
Publication of WO2010016231A1 publication Critical patent/WO2010016231A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/322—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • the present invention relates to an oil and fat composition.
  • “Tea” is used not only as a beverage but also as confectionery and bread, and you can see various products on the market. Among them, green tea, especially Matcha, is preferred for its flavor and vivid green color, and many products such as confectionery and bread using Matcha can be seen.
  • Matcha is easy to fade or discolor due to light or heat, etc.
  • the color tone changes greatly in the distribution process from manufacture to storage and sales, and the product value is lowered. Is likely to occur.
  • Patent Documents 1 to 3 there are known methods for suppressing the fading and discoloration of matcha tea by heat and light by using antioxidant substances such as rosemary extract and ascorbic acid, but these contain moisture. Whether it is a thing or a drink use, the use differs, and it cannot be applied to an oil and fat composition not containing moisture.
  • the present invention solves the problem of fading and discoloration due to light and heat in an oil and fat composition using green tea such as matcha.
  • the first of the present invention is an oil / fat composition containing 0.1 to 3% by weight of non-fermented tea having a chlorophyll content of 600 mg / 100 g or less, gardenia blue pigment, and a yellow natural pigment.
  • the second is the oil composition according to the first aspect, wherein the yellow natural pigment is a flavonoid pigment.
  • 3rd is an oil-fat composition of 1st which is the illuminance of 8000 lux (lx) in the environment of 20 degreeC, and the decreasing rate of the color difference by the color difference meter after 18 hours irradiation is 10% or less.
  • the fourth is the fat composition according to the first aspect, wherein the fat content is 20 to 70% by weight.
  • the fifth is the oil and fat composition according to the first aspect used for coating applications.
  • the sixth is the fat composition according to the fifth aspect, wherein the fat content is 30 to 60% by weight.
  • products made by using a green tea such as matcha green tea as a filling for confectionery, bread, etc. as a filling, or by coating the surface of the product are arranged and sold in a state that they can be seen in store shelves and showcases. Even in such a case, the change in color tone due to light, heat, or the like can be suppressed, so that it is possible to provide consumers with products that are always vivid in color tone and have a good flavor.
  • the fat and oil composition of the present invention uses non-fermented tea having a chlorophyll content of 600 mg / 100 g or less.
  • the non-fermented tea used in the present invention is a tea tree of the genus Camellia family (Scientific name: Camellia sinensis). After the tea leaves are harvested, they are processed by heat treatment to stop fermentation. Specific examples include gyokuro, kabusecha, sencha, deep-steamed tea, sayha, hojicha, matcha tea, tamago green tea, etc. However, in the present invention, it is preferable to use matcha as non-fermented tea from the viewpoint of color tone and flavor.
  • the chlorophyll content in the unfermented tea used in the oil and fat composition of the present invention means the total chlorophyll content, and is described in “Food Analysis Handbook” (published by Tetsujiro Ohara, Takao Suzuki, Hiroyuki Wakao, p36 (1977) Kenshisha). It can be measured according to the described method.
  • the fat composition of the present invention uses an unfermented tea having a chlorophyll content of 600 mg / 100 g or less, more preferably an unfermented tea having a chlorophyll content of 450 mg / 100 g or less.
  • an unfermented tea having a chlorophyll content of 450 mg / 100 g or less When the content exceeds 600 mg / 100 g, fading and discoloration after light irradiation are large, and the vivid green appearance is impaired.
  • the oil and fat composition of the present invention contains 0.1 to 3% by weight of the above non-fermented tea, preferably 0.5 to 2% by weight. Below the lower limit, it becomes difficult to feel good flavors such as astringency and umami unique to tea. When the upper limit is exceeded, the astringency of tea is too strong and unsuitable for eating, and at the same time, the degree of fading and discoloration after light irradiation increases. .
  • the oil and fat composition of the present invention contains gardenia blue pigment, and gardenia blue pigment is an alcohol contained in water of a fruit of Rubiaceae (Gardenia augustta MERIL var. Grandiflora HORT., Gardenia jasminoides ELLIS), water or water
  • This is a blue pigment obtained by adding ⁇ -glucosidase to a mixture of iridoid glycoside and proteolysate obtained by extraction and then separating them.
  • the oil and fat composition of the present invention contains a yellow natural pigment.
  • the yellow natural pigment includes, specifically, carotenoid pigments ⁇ -carotene, ⁇ -carotene, ⁇ -carotene, rutin, and crypto. Examples include xanthine, zeaxanthin, crocetin, flavonoid pigments such as turmeric, safflower yellow, paprika, annatto, gardenia yellow, lycopene, etc. Can do.
  • safflower yellow is used as a flavonoid pigment in order to enhance the fading and discoloration suppressing effect of the oil and fat composition.
  • safflower yellow is a pigment that is extracted from the flowers of the saxifrage safflower (Carthamus tinctorius LINENE).
  • the oil and fat composition of the present invention is one that can suppress fading and discoloration by supplementing the bright green color of green tea using a gardenia blue pigment and a yellow natural pigment.
  • the blending amount and blending ratio of gardenia blue pigment and yellow natural pigment used in the above are not particularly limited, the type of yellow natural pigment to be used, the type and color of non-fermented tea to be blended, the type of confectionery and bread to be combined, They can be combined appropriately according to the color tone.
  • the product when a product is arranged in a showcase or a product shelf at a store such as a supermarket, a convenience store, or a fast food store, the product is exposed to light having an illuminance of about 7000 to 8000 lux (lx).
  • the oil and fat composition of the present invention has an illuminance of 8000 lux (lx) in an environment of 20 ° C., and the color difference reduction rate after irradiation for 18 hours is 10% or less, and further to 8% or less by light irradiation. Fading and discoloration can be suppressed.
  • the method for evaluating the color difference reduction rate is obtained by molding an oil and fat composition into a thin plate, and subjecting the surface to light irradiation at 8000 lux (lx) for 18 hours under an environment of 20 ° C. By measuring the color difference before and after light irradiation with a color difference meter, the degree of fading and discoloration due to light irradiation can be confirmed.
  • an oil or fat composition used for coating frozen confectionery such as ice cream or sherbet which does not have shape retention in an environment of 20 ° C., is placed in a transparent container. Evaluation can be similarly performed by irradiating, stirring uniformly after irradiation, and measuring.
  • the oil and fat composition of the present invention uses saccharides, whole milk powder, skim milk powder, dairy products such as cream powder, whey powder, butter milk powder, and solids such as cacao components such as cacao mass and cocoa powder. I can do it.
  • oil and fat composition of the present invention in addition to the solid content, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Evening primrose oil, palm oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil and other vegetable oils and fats, beef tallow, pork fat, fish oil, whale oil and other animal fats and oils Examples thereof include processed oils and fats that have been cured and transesterified.
  • the fat composition of the present invention preferably has a fat content in the range of 20 to 70% by weight, but when used for coating applications, the fat content is 30 to 60%, more preferably 35 to 50%. It is.
  • the oil-fat composition of this invention for a coating
  • covering use it is preferable to mainly use the lauric oil and fat which fractionated and hardened palm oil, palm kernel oil, or palm kernel oil among these.
  • oil and fat composition of the present invention can be appropriately mixed with an emulsifier, a fragrance, an antioxidant, and the like.
  • the oil and fat composition of the present invention can be used for filling and filling sands and fillings for confectionery and bread, and for coating applications such as coating the surface. Sponges, cakes, biscuits, cookies, shoes, eclairs, pies, It can also be used for confectionery and breads such as croissants, melon bread, roll bread and donuts, and frozen confectionery such as ice cream and sherbet. Among these confectionery and breads, in particular, they can be preferably applied to products that are displayed and sold without light-shielding packaging after manufacture.
  • the oil and fat composition of the present invention When used for coating, it can be heated and melted at 40 to 50 ° C. and coated on confectionery and bread as in the case of ordinary coating chocolate. Any method such as line drawing or dipping may be used, and as a work, a machine such as a manual work or an enrober can be used.
  • the fat and oil compositions 1 to 14 prepared as described above were solidified and molded into a thin plate having a thickness of 3 mm, and irradiated with fluorescent light illuminance of 8000 lux (lx) at room temperature (20 ° C.) for 18 hours, before each light irradiation. And the subsequent color difference was measured.
  • the measuring method is to measure the color difference from the measured L value, a value, and b value by measuring the thickness of a thin oily composition with a measuring head of a color difference meter (manufactured by Konica Minolta Sensing Co., Ltd., model: CR-300). The fading rate and reduction rate were calculated.
  • the calculation method is as follows.
  • the oil and fat compositions 1 to 5 of the present invention have a small fading reduction rate before and after the light irradiation test, and are suppressed from fading.
  • the donuts using the oil and fat compositions 2 and 5 of the present invention can suppress fading and discoloration due to light, and can also feel the good flavor of matcha while maintaining a bright green color. .
  • An oil and fat composition for frozen dessert coating was prepared as follows. 55 parts of vegetable oil and fat, 5 parts of cocoa butter, 10 parts of whole milk powder, 30 parts of sugar and 0.3 part of emulsifier were finely dispersed and then well dispersed.

Abstract

Provided is a fat composition by which the problems of fading and color change caused by light and heat, which occur in fillings and chocolates using a green tea product such as maccha (powdery green tea), can be solved. A fat composition which contains 0.1 to 3 wt% of a non-fermented tea having a chlorophyll content of 600 mg/100 g or less, a gardenia blue dye and a natural yellow dye.

Description

油脂組成物Oil composition
本発明は、油脂組成物に関するものである。 The present invention relates to an oil and fat composition.
「茶」は飲料としてだけではなく、菓子やパンなどにも用いられ、市場では、さまざまな商品を見ることが出来る。なかでも、緑茶、特に抹茶は、その風味と鮮やかな緑色が好まれ、抹茶を使用した菓子やパンなどの商品は数多く目にすることができる。 “Tea” is used not only as a beverage but also as confectionery and bread, and you can see various products on the market. Among them, green tea, especially Matcha, is preferred for its flavor and vivid green color, and many products such as confectionery and bread using Matcha can be seen.
しかしながら、抹茶は光や熱などにより、退色、変色しやすいため、菓子やパンなどに使用すると、製造から保管、販売に至るまでの流通過程において、色調の変化が大きく、商品価値を下げるといった問題が起こりやすい。 However, Matcha is easy to fade or discolor due to light or heat, etc. When used for confectionery, bread, etc., there is a problem that the color tone changes greatly in the distribution process from manufacture to storage and sales, and the product value is lowered. Is likely to occur.
とくに、菓子やパンなどに、抹茶を使用したフィリングをサンドしたり、抹茶を使用したチョコレートでコーティングするなど、外から見える用途として使用される場合は、光の影響を受けやすく、退色、変色の問題が避けられない。 In particular, it is susceptible to light, fading and discoloration when used for applications that are visible from the outside, such as sanding a filling using matcha or coating it with chocolate using matcha for confectionery or bread. The problem is inevitable.
そのため、このような商品は、遮光された包装形態での販売がほとんどであり、包装せずに、店頭の商品棚やショーケースに商品を見える状態で並べて販売することは、困難であった。 For this reason, such merchandise is often sold in a light-shielded packaging form, and it is difficult to sell merchandise side by side in a state where the merchandise is visible on a store shelf or a showcase without packaging.
一方、特許文献１～３のように、ローズマリー抽出物やアスコルビン酸などの抗酸化物質により、熱や光による抹茶の退色や変色を抑制する方法が知られているが、これらは水分を含むものであったり、飲料用途であったりと、用途が異なるものであり、水分を含まない油脂組成物には適用できるものではなかった。 On the other hand, as in Patent Documents 1 to 3, there are known methods for suppressing the fading and discoloration of matcha tea by heat and light by using antioxidant substances such as rosemary extract and ascorbic acid, but these contain moisture. Whether it is a thing or a drink use, the use differs, and it cannot be applied to an oil and fat composition not containing moisture.
特開２００２－９５４１４号公報JP 2002-95414 A 特開２００６－２１７８５６号公報JP 2006-217856 A 特開２００６－２５４８１９号公報JP 2006-254819 A
本発明は、抹茶などの緑茶を使用した油脂組成物において、光や熱などによる退色、変色の問題を解決するものである。 The present invention solves the problem of fading and discoloration due to light and heat in an oil and fat composition using green tea such as matcha.
本発明者らは、上記課題に対し、鋭意研究を重ねた結果、クロロフィル含量の少ない茶とクチナシ青色素と黄色系天然色素を配合することにより、光や熱などによる退色、変色が抑制できることを見出し、本発明を完成するに至った。 As a result of intensive research on the above problems, the present inventors have found that fading or discoloration due to light or heat can be suppressed by blending tea, gardenia blue pigment and yellow natural pigment with low chlorophyll content. The headline and the present invention were completed.
すなわち本発明の第一は、クロロフィル含量が６００ｍｇ／１００ｇ以下の不醗酵茶０．１～３重量％及びクチナシ青色素並びに黄色系天然色素を含有する油脂組成物である。
第二は、黄色系天然色素がフラボノイド系色素である、第一記載の油脂組成物である。
第三は、２０℃の環境下、８０００ルクス（ｌｘ）の照度で、１８時間照射後の色差計による色差の減少率が１０％以下である、第一記載の油脂組成物である。
第四は、油脂の含量が２０～７０重量％である第一記載の油脂組成物である。
第五は、被覆用途に用いられる第一記載の油脂組成物である。
第六は、油脂の含量が３０～６０重量％である第五記載の油脂組成物である。 That is, the first of the present invention is an oil / fat composition containing 0.1 to 3% by weight of non-fermented tea having a chlorophyll content of 600 mg / 100 g or less, gardenia blue pigment, and a yellow natural pigment.
The second is the oil composition according to the first aspect, wherein the yellow natural pigment is a flavonoid pigment.
3rd is an oil-fat composition of 1st which is the illuminance of 8000 lux (lx) in the environment of 20 degreeC, and the decreasing rate of the color difference by the color difference meter after 18 hours irradiation is 10% or less.
The fourth is the fat composition according to the first aspect, wherein the fat content is 20 to 70% by weight.
The fifth is the oil and fat composition according to the first aspect used for coating applications.
The sixth is the fat composition according to the fifth aspect, wherein the fat content is 30 to 60% by weight.
本発明により、抹茶などの緑茶を使用した油脂組成物を菓子やパンなどにフィリングとしてサンド、充填したり、表面をコーティングした商品を、店頭の商品棚やショーケースに見える状態で並べ、販売される場合でも、光や熱などによる色調の変化が抑えられるため、消費者に、常に色調が鮮やかで、かつ風味の良好な商品を提供することが可能となる。 In accordance with the present invention, products made by using a green tea such as matcha green tea as a filling for confectionery, bread, etc. as a filling, or by coating the surface of the product are arranged and sold in a state that they can be seen in store shelves and showcases. Even in such a case, the change in color tone due to light, heat, or the like can be suppressed, so that it is possible to provide consumers with products that are always vivid in color tone and have a good flavor.
本発明の油脂組成物は、クロロフィル含量が６００ｍｇ／１００ｇ以下の不発酵茶を使用するが、本発明において使用する不醗酵茶とは、ツバキ科ツバキ属の茶の木（学名：Ｃａｍｅｌｌｉａ　ｓｉｎｅｎｓｉｓ）の茶葉を収穫後、加熱処理して醗酵を止めて加工されたものであり、具体的には、玉露、かぶせ茶、煎茶、深蒸し茶、番茶、ほうじ茶、抹茶、玉緑茶等が挙げられ、これらを単品または２種以上ブレンドしたものを用いることができるが、本発明においては、色調、風味の点から、不醗酵茶として抹茶を用いることが好ましい。 The fat and oil composition of the present invention uses non-fermented tea having a chlorophyll content of 600 mg / 100 g or less. The non-fermented tea used in the present invention is a tea tree of the genus Camellia family (Scientific name: Camellia sinensis). After the tea leaves are harvested, they are processed by heat treatment to stop fermentation. Specific examples include gyokuro, kabusecha, sencha, deep-steamed tea, bancha, hojicha, matcha tea, tamago green tea, etc. However, in the present invention, it is preferable to use matcha as non-fermented tea from the viewpoint of color tone and flavor.
本発明の油脂組成物に使用する不醗酵茶中のクロロフィル含量とは、総クロロフィル含量を意味し、「食品分析ハンドブック」（小原哲二郎、鈴木隆雄、若尾裕之、ｐ３６（１９７７）建帛社発行）に記載された方法にしたがって測定することが出来る。 The chlorophyll content in the unfermented tea used in the oil and fat composition of the present invention means the total chlorophyll content, and is described in “Food Analysis Handbook” (published by Tetsujiro Ohara, Takao Suzuki, Hiroyuki Wakao, p36 (1977) Kenshisha). It can be measured according to the described method.
本発明の油脂組成物は、クロロフィル含量が６００ｍｇ／１００ｇ以下の不醗酵茶を使用し、より好ましくはクロロフィル含量が４５０ｍｇ／１００ｇ以下の不醗酵茶を使用することが良く、不醗酵茶中のクロロフィル含量が６００ｍｇ／１００ｇを超えると光照射後の退色、変色が大きく、鮮やかな緑色の外観が損なわれてしまう。 The fat composition of the present invention uses an unfermented tea having a chlorophyll content of 600 mg / 100 g or less, more preferably an unfermented tea having a chlorophyll content of 450 mg / 100 g or less. When the content exceeds 600 mg / 100 g, fading and discoloration after light irradiation are large, and the vivid green appearance is impaired.
本発明の油脂組成物は、上記不醗酵茶を０．１～３重量％含有するが、好ましくは０．５～２重量％である。下限以下では茶特有の渋みや旨みといった良好な風味を感じにくくなり、上限を超えると茶の渋みが強すぎ喫食に不向きであると同時に、光照射後の退色、変色の度合いが大きくなってしまう。 The oil and fat composition of the present invention contains 0.1 to 3% by weight of the above non-fermented tea, preferably 0.5 to 2% by weight. Below the lower limit, it becomes difficult to feel good flavors such as astringency and umami unique to tea. When the upper limit is exceeded, the astringency of tea is too strong and unsuitable for eating, and at the same time, the degree of fading and discoloration after light irradiation increases. .
本発明の油脂組成物は、クチナシ青色素を含有するが、クチナシ青色素はアカネ科クチナシ（Ｇａｒｄｅｎｉａ　ａｕｇｕｓｔａ　ＭＥＲＲＩＬ　ｖａｒ．ｇｒａｎｄｉｆｌｏｒａ　ＨＯＲＴ．、Ｇａｒｄｅｎｉａ　ｊａｓｍｉｎｏｉｄｅｓ　ＥＬＬＩＳ）の果実に含まれる色素で、水又は含水アルコールで抽出して得られたイリドイド配糖体と蛋白質分解物との混合物に、β－グルコシダーゼを添加した後、分離して得られる青色の色素である。 The oil and fat composition of the present invention contains gardenia blue pigment, and gardenia blue pigment is an alcohol contained in water of a fruit of Rubiaceae (Gardenia augustta MERIL var. Grandiflora HORT., Gardenia jasminoides ELLIS), water or water This is a blue pigment obtained by adding β-glucosidase to a mixture of iridoid glycoside and proteolysate obtained by extraction and then separating them.
また、本発明の油脂組成物は、黄色系天然色素を含有するが、黄色系天然色素として、具体的には、カロチノイド系色素であるα－カロチン、β－カロチン、γ－カロチン、ルティン、クリプトキサンチン、ゼアキサンチン、クロセチンや、フラボノイド系色素であるウコン色素、ベニバナ黄色素、あるいはパプリカ色素、アナトー色素、クチナシ黄色色素、リコピン色素等が挙げられ、これらを単独または２種以上混合したものを用いることができる。 The oil and fat composition of the present invention contains a yellow natural pigment. Specifically, the yellow natural pigment includes, specifically, carotenoid pigments α-carotene, β-carotene, γ-carotene, rutin, and crypto. Examples include xanthine, zeaxanthin, crocetin, flavonoid pigments such as turmeric, safflower yellow, paprika, annatto, gardenia yellow, lycopene, etc. Can do.
本発明は、上記黄色系天然色素のなかでも、フラボノイド系色素を用いることが好ましく、さらに、油脂組成物の退色、変色の抑制効果を高めるためには、フラボノイド系色素として、ベニバナ黄色素を使用することが好ましいが、ベニバナ黄色素は、キク科ベニバナ（Ｃａｒｔｈａｍｕｓ　ｔｉｎｃｔｏｒｉｕｓ　ＬＩＮＮＥ）の花から抽出される色素である。 In the present invention, it is preferable to use a flavonoid pigment among the above-mentioned yellow natural pigments, and further, safflower yellow pigment is used as a flavonoid pigment in order to enhance the fading and discoloration suppressing effect of the oil and fat composition. However, safflower yellow is a pigment that is extracted from the flowers of the saxifrage safflower (Carthamus tinctorius LINENE).
本発明の油脂組成物は、クチナシ青色素と黄色系天然色素を用い、抹茶の鮮やかな緑色を補うことで、退色、変色を抑制することができたものであるが、本発明の油脂組成物に用いる、クチナシ青色素や黄色系天然色素の配合量、配合比率は、とくに制限されず、使用する黄色系天然色素の種類、配合する不醗酵茶の種類や色調、組み合わせる菓子やパンの種類や色調などに合わせて、適宜組み合わせることができる。 The oil and fat composition of the present invention is one that can suppress fading and discoloration by supplementing the bright green color of green tea using a gardenia blue pigment and a yellow natural pigment. The blending amount and blending ratio of gardenia blue pigment and yellow natural pigment used in the above are not particularly limited, the type of yellow natural pigment to be used, the type and color of non-fermented tea to be blended, the type of confectionery and bread to be combined, They can be combined appropriately according to the color tone.
一般に、スーパーやコンビニ、あるいはファーストフードなどの店舗において、ショーケースや商品棚に商品が並べられている際、商品は、照度約７０００～８０００ルクス（ｌｘ）の光に晒されることになるが、本発明の油脂組成物は、２０℃の環境下、８０００ルクス（ｌｘ）の照度で、１８時間照射後の色差計による色差の減少率が１０％以下と、さらには８％以下まで光照射による退色、変色を抑えることが出来る。 In general, when a product is arranged in a showcase or a product shelf at a store such as a supermarket, a convenience store, or a fast food store, the product is exposed to light having an illuminance of about 7000 to 8000 lux (lx). The oil and fat composition of the present invention has an illuminance of 8000 lux (lx) in an environment of 20 ° C., and the color difference reduction rate after irradiation for 18 hours is 10% or less, and further to 8% or less by light irradiation. Fading and discoloration can be suppressed.
本発明における、色差の減少率の評価方法は油脂組成物を薄板状に成型し、２０℃の環境下、その表面に、蛍光灯光の照度を８０００ルクス（ｌｘ）で、１８時間光照射を行ない、色彩色差計により、光照射前と照射後の色差を測定することにより、光照射による退色、変色の変化の度合いを確認することが出来る。 In the present invention, the method for evaluating the color difference reduction rate is obtained by molding an oil and fat composition into a thin plate, and subjecting the surface to light irradiation at 8000 lux (lx) for 18 hours under an environment of 20 ° C. By measuring the color difference before and after light irradiation with a color difference meter, the degree of fading and discoloration due to light irradiation can be confirmed.
また、上記評価方法において、アイスクリームやシャーベットなどの冷菓を被覆する用途に用いる油脂組成物などで、２０℃の環境下において保形性を有さないものは、透明な容器に入れて、光照射し、照射後均一に攪拌し、測定することで、同様に評価を行うことができる。 In addition, in the above evaluation method, an oil or fat composition used for coating frozen confectionery such as ice cream or sherbet, which does not have shape retention in an environment of 20 ° C., is placed in a transparent container. Evaluation can be similarly performed by irradiating, stirring uniformly after irradiation, and measuring.
本発明の油脂組成物は、上記成分以外に、糖類、全脂粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、バターミルクパウダー等の乳製品、カカオマス、ココアパウダー等のカカオ分などの固形分を使用することが出来る。 In addition to the above components, the oil and fat composition of the present invention uses saccharides, whole milk powder, skim milk powder, dairy products such as cream powder, whey powder, butter milk powder, and solids such as cacao components such as cacao mass and cocoa powder. I can do it.
さらに、本発明の油脂組成物は、上記固形分以外に、油脂として、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、胡麻油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂、及び、乳脂、牛脂、豚脂、魚油、鯨油等の動物油脂、並びに、これら油脂を分別、硬化、エステル交換した加工油脂が例示できる。 Further, the oil and fat composition of the present invention, in addition to the solid content, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Evening primrose oil, palm oil, shea fat, monkey fat, cacao butter, palm oil, palm kernel oil and other vegetable oils and fats, beef tallow, pork fat, fish oil, whale oil and other animal fats and oils Examples thereof include processed oils and fats that have been cured and transesterified.
本発明の油脂組成物は、油脂の含量が２０～７０重量％の範囲であることが好ましいが、被覆用途に用いる場合には、油脂の含量が３０～６０％、より好ましくは３５～５０％である。 The fat composition of the present invention preferably has a fat content in the range of 20 to 70% by weight, but when used for coating applications, the fat content is 30 to 60%, more preferably 35 to 50%. It is.
本発明の油脂組成物を被覆用途に用いる場合は、これらのうち、ヤシ油、パーム核油、又はパーム核油の分別、硬化したラウリン系油脂を主に使用することが好ましい。 When using the oil-fat composition of this invention for a coating | covering use, it is preferable to mainly use the lauric oil and fat which fractionated and hardened palm oil, palm kernel oil, or palm kernel oil among these.
さらに、本発明の油脂組成物は、上記以外に、乳化剤、香料、抗酸化剤などを適宜配合することができる。 Furthermore, in addition to the above, the oil and fat composition of the present invention can be appropriately mixed with an emulsifier, a fragrance, an antioxidant, and the like.
本発明の油脂組成物は、菓子やパンなどにサンド、充填するフィリング用途や、表面をコーティングするような被覆用途に用いることができ、スポンジ類、ケーキ、ビスケット、クッキー、シュー、エクレア、パイ、クロワッサン、メロンパン、ロールパン、ドーナツなどの菓子やパン類や、アイスクリームやシャーベットなどの冷菓などに用いることもできる。
これらの菓子やパン類のなかでも、とりわけ製造後、遮光包装されずに陳列され、販売される商品に好ましく適用できる。 The oil and fat composition of the present invention can be used for filling and filling sands and fillings for confectionery and bread, and for coating applications such as coating the surface. Sponges, cakes, biscuits, cookies, shoes, eclairs, pies, It can also be used for confectionery and breads such as croissants, melon bread, roll bread and donuts, and frozen confectionery such as ice cream and sherbet.
Among these confectionery and breads, in particular, they can be preferably applied to products that are displayed and sold without light-shielding packaging after manufacture.
本発明の油脂組成物を被覆用途で使用する場合は、通常のコーティングチョコレートと同様、４０～５０℃に加温融解し、菓子やパンに被覆することが出来るが、被覆方法としては、エンローバー、線描き、ディッピングなど何れの方法でもよく、作業としては、手作業、エンローバーなどの機械を使用することも出来る。 When the oil and fat composition of the present invention is used for coating, it can be heated and melted at 40 to 50 ° C. and coated on confectionery and bread as in the case of ordinary coating chocolate. Any method such as line drawing or dipping may be used, and as a work, a machine such as a manual work or an enrober can be used.
以下、実施例を示し、本発明の効果をより明確にする。なお、例中の％及び部は重量基準を意味する。 Hereinafter, an Example is shown and the effect of this invention is clarified more. In addition,% and part in an example mean a weight reference | standard.
（油脂組成物１の調製）
コーティングチョコレート（不二製油株式会社製、商品名：チョコファンシーＴＷＳ（糖類４７％、乳固形分７％、植物性油脂４６％））１００部に
クロロフィル含量５６１ｍｇ／１００ｇの抹茶を１部
クチナシ青色素（三栄源ＦＦＩ株式会社製、商品名：油性ブルーＫＮ）を０．２部
カロチン色素（ライオン株式会社製、商品名：ハイアルファＳＦ）を０．００２部添加し、よく混合した。 (Preparation of oil and fat composition 1)
100 parts of coated chocolate (produced by Fuji Oil Co., Ltd., trade name: Chocolate Fancy TWS (sugar 47%, milk solid content 7%, vegetable oil 46%)) 1 part matcha green tea with chlorophyll content 561 mg / 100 g 0.002 part of a carotene pigment (manufactured by Lion Corporation, trade name: High Alpha SF) (trade name: oily blue KN, manufactured by San-Ei Gen FFI Co., Ltd.) was added and mixed well.
（油脂組成物２の調製）
コーティングチョコレート１００部に
クロロフィル含量５６１ｍｇ／１００ｇの抹茶を１部
クチナシ青色素とクチナシ黄色素の混合着色料（三菱化学フーズ株式会社、商品名：テクノカラーグリーンＨ）を０．４部添加し、よく混合した。 (Preparation of oil and fat composition 2)
Add 100 parts of green tea with a chlorophyll content of 561 mg / 100 g to 100 parts of coated chocolate, and add 0.4 part of a mixed colorant (Mitsubishi Chemical Foods Co., Ltd., trade name: Techno Color Green H). Mixed.
（油脂組成物３の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を１部
クチナシ青色素（三栄源ＦＦＩ株式会社製、商品名：油性ブルーＫＮ）を０．２部
カロチン色素（ライオン株式会社製、商品名：ハイアルファＳＦ）を０．００２部添加し、よく混合した。 (Preparation of oil and fat composition 3)
100 parts of coated chocolate, 1 part of green tea with a chlorophyll content of 324 mg / 100 g, 1 part of gardenia blue pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily blue KN) 0.2 part of carotene pigment (manufactured by Lion Corporation, trade name: high) 0.002 part of Alpha SF) was added and mixed well.
（油脂組成物４の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を１部
クチナシ青色素とクチナシ黄色素の混合着色料（三菱化学フーズ株式会社、商品名：テクノカラーグリーンＨ）を０．４部添加し、よく混合した。 (Preparation of oil composition 4)
Add 100 parts of green tea with a chlorophyll content of 324 mg / 100 g to 100 parts of coated chocolate and add 0.4 part of a mixed coloring of gardenia blue pigment and gardenia yellow pigment (Mitsubishi Chemical Foods, Inc., trade name: Techno Color Green H). Mixed.
（油脂組成物５の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を１部
クチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil composition 5)
100 parts of coating chocolate, 1 part of green tea with chlorophyll content of 324 mg / 100 g, 0.5 part of mixed colorant of gardenia blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) Mixed well.
（油脂組成物６の調製）
コーティングチョコレート１００部に
クロロフィル含量７４５ｍｇ／１００ｇの抹茶を１部
ククチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 6)
Add 100 parts of green tea with chlorophyll content of 745 mg / 100 g to 100 parts of coating chocolate and add 0.5 part of mixed coloring of Kukuchinashi blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) Mixed well.
（油脂組成物７の調製）
コーティングチョコレート１００部に
クロロフィル含量７４５ｍｇ／１００ｇの抹茶を１部
クチナシ青色素（三栄源ＦＦＩ株式会社製、商品名：油性ブルーＫＮ）を０．２部
カロチン色素（ライオン株式会社製、商品名：ハイアルファＳＦ）を０．００２部添加し、よく混合した。 (Preparation of oil and fat composition 7)
100 parts of coated chocolate, 1 part of matcha tea with chlorophyll content of 745 mg / 100 g, 0.2 part of gardenia blue pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily blue KN) 0.002 part of Alpha SF) was added and mixed well.
（油脂組成物８の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を１部
葉緑素の着色料（日農化学工業社製、商品名：ニチノーカラーＧ－ＡＯ）を０．０５部添加し、よく混合した。 (Preparation of oil and fat composition 8)
To 100 parts of coating chocolate, 0.05 part of 1 part of chlorophyll colorant (manufactured by Nichino Kagaku Kogyo Co., Ltd., trade name: Nitinau Color G-AO) was added and mixed well with 100 parts of green tea having a chlorophyll content of 324 mg / 100 g.
（油脂組成物９の調製）
コーティングチョコレート１００部に
クロロフィル含量５６１ｍｇ／１００ｇの抹茶を５部
クチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 9)
To 100 parts of coating chocolate, 5 parts of green tea with a chlorophyll content of 561 mg / 100 g is added, and 0.5 part of a mixed colorant of gardenia blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) is added. Mixed well.
（油脂組成物１０の調製）
コーティングチョコレート１００部に
クロロフィル含量５６１ｍｇ／１００ｇの抹茶を０．０５部
クチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 10)
100 parts of coated chocolate, 0.05 parts of green tea with a chlorophyll content of 561 mg / 100 g, 0.5 parts of mixed colorant of gardenia blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) Add and mix well.
（油脂組成物１１の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を５部
クチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 11)
100 parts of coated chocolate, 5 parts of green tea with a chlorophyll content of 324 mg / 100 g, 0.5 parts of mixed colorant of gardenia blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) Mixed well.
（油脂組成物１２の調製）
コーティングチョコレート１００部に
クロロフィル含量３２４ｍｇ／１００ｇの抹茶を０．０５部
クチナシ青色素とベニバナ黄色素の混合着色料（三栄源ＦＦＩ株式会社製、商品名：油性グリーンＧ－２）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 12)
100 parts of coated chocolate, 0.05 parts of green tea with a chlorophyll content of 324 mg / 100 g, 0.5 parts of mixed colorant of gardenia blue pigment and safflower yellow pigment (manufactured by Saneigen FFI Co., Ltd., trade name: oily green G-2) Add and mix well.
（光照射テスト）
前述のとおり調製した油脂組成物１～１４を厚さ３ｍｍの薄板状に固化成型し、蛍光灯光の照度８０００ルクス（ｌｘ）で室温（２０℃）にて１８時間照射させ、それぞれの光照射前と後の色差を測定した。測定方法は、薄板状の油脂組成物に色彩色差計（コニカミノルタセンシング株式会社製、型式：ＣＲ－３００）の測定ヘッドを密着させて測定し、測定したＬ値、ａ値、ｂ値から色差の退色率、減少率を算出した。
算出方法は以下の通りである。
退色率＝（（Ｌ前―Ｌ後）２＋（ａ前―ａ後）２＋（ｂ前―ｂ後）２）１／２
さらに、退色率と照射前の色差から、減少率を算出した。
退色前の色差＝（Ｌ前２＋ａ前２＋ｂ前２）１／２
減少率（％）＝（退色率／退色前の色差）×１００
結果を表１に示す。 (Light irradiation test)
The fat and oil compositions 1 to 14 prepared as described above were solidified and molded into a thin plate having a thickness of 3 mm, and irradiated with fluorescent light illuminance of 8000 lux (lx) at room temperature (20 ° C.) for 18 hours, before each light irradiation. And the subsequent color difference was measured. The measuring method is to measure the color difference from the measured L value, a value, and b value by measuring the thickness of a thin oily composition with a measuring head of a color difference meter (manufactured by Konica Minolta Sensing Co., Ltd., model: CR-300). The fading rate and reduction rate were calculated.
The calculation method is as follows.
Fading rate = ((L before −L after) 2 + (a before −a after) 2 + (b before −b after) 2 ) 1/2
Furthermore, the reduction rate was calculated from the fading rate and the color difference before irradiation.
Color difference before fade = (L 2 front + a front 2 + b 2 front) 1/2
Reduction rate (%) = (color fading rate / color difference before fading) × 100
The results are shown in Table 1.
Figure JPOXMLDOC01-appb-I000001
Figure JPOXMLDOC01-appb-I000001
上記結果から明らかなように、本発明の油脂組成物１～５は、光照射テスト前後での、退色の減少率が小さく、退色が抑えられている。 As is apparent from the above results, the oil and fat compositions 1 to 5 of the present invention have a small fading reduction rate before and after the light irradiation test, and are suppressed from fading.
（ドーナツコーティングテスト）
次に、調製した油脂組成物２、５、９、１２をドーナツにコーティングし、コーティングしたドーナツを蛍光灯光の照度８０００ルクス（ｌｘ）で、１８時間照射させ、その照射前後の色調の差を目視にて確認し、さらにドーナツを試食し、風味を評価した。結果を表２に示す。 (Donut coating test)
Next, the prepared fat and oil compositions 2, 5, 9, and 12 are coated on donuts, and the coated donuts are irradiated with fluorescent light illuminance of 8000 lux (lx) for 18 hours, and the difference in color tone before and after the irradiation is visually observed. In addition, the donuts were further sampled and the flavor was evaluated. The results are shown in Table 2.
Figure JPOXMLDOC01-appb-I000002
Figure JPOXMLDOC01-appb-I000002
上記結果から明らかなように、本発明の油脂組成物２、５を使用したドーナツは、光による退色、変色が抑えられ、鮮やかな緑色を維持しながら、抹茶の良好な風味も感じることができる。 As is clear from the above results, the donuts using the oil and fat compositions 2 and 5 of the present invention can suppress fading and discoloration due to light, and can also feel the good flavor of matcha while maintaining a bright green color. .
（シュークリームコーティングテスト）
同様に、調製した油脂組成物の中の２、５、９、１２をシュークリームにコーティングしてエクレア様にした。コーティングしたエクレアを５℃のチルド用ショーケースに陳列し、８０００ＬＵＸの蛍光灯光を１８時間照射させ、その照射前後の色調の差を目視にて確認し、試食して風味を評価した。結果を表３に示す。 (Cream cream coating test)
Similarly, 2, 5, 9, and 12 in the prepared oil and fat composition were coated with cream puff to make eclair-like. The coated eclairs were displayed in a chilled showcase at 5 ° C., irradiated with fluorescent light of 8000 LUX for 18 hours, visually checked for color difference before and after the irradiation, and sampled to evaluate the flavor. The results are shown in Table 3.
Figure JPOXMLDOC01-appb-I000003
Figure JPOXMLDOC01-appb-I000003
（冷菓コーティング用油脂組成物Ａの調製）
冷菓コーティング用の油脂組成物を次のように調製した。植物油脂５５部、ココアバター５部、全粉乳１０部、砂糖３０部、乳化剤０．３部を微粒化したのちによく分散させた。 (Preparation of oil composition A for frozen dessert coating)
An oil and fat composition for frozen dessert coating was prepared as follows. 55 parts of vegetable oil and fat, 5 parts of cocoa butter, 10 parts of whole milk powder, 30 parts of sugar and 0.3 part of emulsifier were finely dispersed and then well dispersed.
（被覆用油脂組成物１３の調製）
上記のように調製した冷菓コーティング用油脂組成物Ａ１００部の中にクロロフィル含量５６１ｍｇ／１００ｇの抹茶を１．０部、クチナシ青色素とクチナシ黄色素の混合着色料（テクノカラーグリーンＨ：三菱化学フーズ株式会社）を０．４部添加し、よく混合した。
得られた被覆用油脂組成物１３を透明のプラスチック容器にサンプリングし、２０℃の環境下で、８０００ルクス（ｌｘ）の照度で、１８時間照射したところ、照射後の色差の減少率は１２．３％であった。 (Preparation of coating oil composition 13)
1.0 part of green tea with a chlorophyll content of 561 mg / 100 g in 100 parts of the oil composition A for frozen dessert coating prepared as described above, mixed colorant of gardenia blue pigment and gardenia yellow pigment (Techno Color Green H: Mitsubishi Chemical Foods) 0.4 part) was added and mixed well.
The obtained oil composition for coating 13 was sampled in a transparent plastic container and irradiated at an illuminance of 8000 lux (lx) in an environment of 20 ° C. for 18 hours. The rate of decrease in color difference after irradiation was 12. 3%.
（油脂組成物１４の調製）
冷菓コーティング用油脂組成物Ａ１００部にクロロフィル含量３２４ｍｇ／１００ｇの抹茶を１．０部、クチナシ青色素とベニバナ黄色素の混合着色料（油性グリーンＧ－２：三栄源ＦＦＩ株式会社製）を０．５部添加し、よく混合した。
得られた被覆用油脂組成物１４を透明のプラスチック容器にサンプリングし、２０℃の環境下で、８０００ルクス（ｌｘ）の照度で、１８時間照射したところ、照射後の色差の減少率は７．５％であった。 (Preparation of oil and fat composition 14)
1.0 part of green tea with a chlorophyll content of 324 mg / 100 g is added to 100 parts of the oil composition A for frozen dessert coating, and 0. Add 5 parts and mix well.
The obtained coating oil / fat composition 14 was sampled in a transparent plastic container and irradiated at an illuminance of 8000 lux (lx) in an environment of 20 ° C. for 18 hours. The reduction rate of the color difference after irradiation was 7. It was 5%.
（油脂組成物１５の調製）
冷菓コーティング用油脂組成物Ａ１００部にクロロフィル含量５６１ｍｇ／１００ｇの抹茶を５．０部、クチナシ青色素とベニバナ黄色素の混合着色料（油性グリーンＧ－２：三栄源ＦＦＩ株式会社製）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 15)
To 100 parts of oil composition A for frozen dessert coating, 5.0 parts of green tea with a chlorophyll content of 561 mg / 100 g, and a mixed colorant of gardenia blue pigment and safflower yellow pigment (Oil Green G-2: Saneigen FFI Co., Ltd.) Add 5 parts and mix well.
（油脂組成物１６の調製）
冷菓コーティング用油脂組成物Ａ１００部にクロロフィル含量３２４ｍｇ／１００ｇの抹茶を０．０５部、クチナシ青色素とベニバナ黄色素の混合着色料（油性グリーンＧ－２：三栄源ＦＦＩ株式会社製）を０．５部添加し、よく混合した。 (Preparation of oil and fat composition 16)
0.05 parts of green tea having a chlorophyll content of 324 mg / 100 g, and a mixed colorant of gardenia blue pigment and safflower yellow pigment (Oil Green G-2: manufactured by San-Eigen FFI Co., Ltd.) are added to 100 parts of the oil composition A for frozen dessert coating. Add 5 parts and mix well.
（冷凍下での光照射テスト）
調製した油脂組成物１３、１４、１５、１６を棒状のバニラアイスにコーティングした。コーティングしたアイスを透過性の袋に充填し、－１０℃の冷凍ショーケースに陳列し、８０００ＬＵＸの蛍光灯光を３０日間照射させ、その照射前後の色調の差を目視にて確認し、試食して風味を評価した。結果を表４に示す。 (Light irradiation test under freezing)
The prepared oil and fat compositions 13, 14, 15, and 16 were coated on stick-shaped vanilla ice. Fill the coated ice with a transparent bag, display it in a -10 ° C freezer showcase, irradiate it with fluorescent light of 8000 LUX for 30 days, visually check the color difference before and after the irradiation, and try it The flavor was evaluated. The results are shown in Table 4.
Figure JPOXMLDOC01-appb-I000004
Figure JPOXMLDOC01-appb-I000004

Claims (6)

  1. クロロフィル含量が６００ｍｇ／１００ｇ以下の不醗酵茶０．１～３重量％及びクチナシ青色素並びに黄色系天然色素を含有する油脂組成物。 An oil and fat composition comprising 0.1 to 3% by weight of a non-fermented tea having a chlorophyll content of 600 mg / 100 g or less, a gardenia blue pigment, and a yellow natural pigment.
  2. 黄色系天然色素がフラボノイド系色素である、請求項１記載の油脂組成物。 The fat and oil composition according to claim 1, wherein the yellow natural pigment is a flavonoid pigment.
  3. ２０℃の環境下、８０００ルクス（ｌｘ）の照度で、１８時間照射後の色差計による色差の減少率が１０％以下である、請求項１記載の油脂組成物。 2. The oil and fat composition according to claim 1, wherein the color difference reduction rate by a color difference meter after irradiation for 18 hours is 10% or less at an illuminance of 8000 lux (lx) in an environment of 20 ° C.
  4. 油脂の含量が２０～７０重量％である請求項１記載の油脂組成物。 2. The fat composition according to claim 1, wherein the fat content is 20 to 70% by weight.
  5. 被覆用途に用いられる請求項１記載の油脂組成物。 The oil and fat composition according to claim 1, which is used for coating.
  6. 油脂の含量が３０～６０重量％である請求項５記載の油脂組成物。 6. The fat composition according to claim 5, wherein the fat content is 30 to 60% by weight.
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