WO2010064592A1 - Composition lipidique pour roux et roux - Google Patents

Composition lipidique pour roux et roux Download PDF

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Publication number
WO2010064592A1
WO2010064592A1 PCT/JP2009/070091 JP2009070091W WO2010064592A1 WO 2010064592 A1 WO2010064592 A1 WO 2010064592A1 JP 2009070091 W JP2009070091 W JP 2009070091W WO 2010064592 A1 WO2010064592 A1 WO 2010064592A1
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WIPO (PCT)
Prior art keywords
oil
roux
mass
content
composition
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PCT/JP2009/070091
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English (en)
Japanese (ja)
Inventor
豪 岩本
成輝 川崎
清美 大西
香織 室賀
裕伴 長谷川
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日清オイリオグループ株式会社
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Priority to JP2010509052A priority Critical patent/JP4517043B1/ja
Publication of WO2010064592A1 publication Critical patent/WO2010064592A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

Definitions

  • the present invention relates to an oil and fat composition for roux and roux.
  • Luo used for curry and the like is manufactured by mixing and heating flour and fats and then blending spices, seasonings and the like.
  • Solidified roux is called solid roux, which is widely used as a commercial roux.
  • Solid roux is required to have heat resistance that does not dissolve during distribution or storage, and is usually a partially hydrogenated oil of animal and vegetable oils (oils and fats hardened by partially hydrogenating oils and fats, hardened oils Have also been used to impart heat resistance.
  • Patent Document 1 As an attempt to reduce trans fatty acids in roux, for example, an oil and fat composition for roux using transesterified oil is disclosed in Patent Document 1.
  • the fat and oil composition for roux described in Patent Document 1 can have a low content of trans fatty acids (4% or less), it has a deliciousness (with rich taste) in processed foods (curry etc.) produced using the obtained roux. Say the same below) was not satisfactory.
  • an object of the present invention is to provide a roux that is excellent in heat resistance, is smooth without causing roughening or whitening of the roux surface immediately after cooling, and has a taste even when trans fatty acids are reduced. It is providing an oil-and-fat composition and the said roux.
  • the present invention has a mass ratio of 0.020 to 0.070 (content of extremely hardened oil of high erucic acid rapeseed oil / total content of transesterified oil of palm olein and palm stearin).
  • the total content of (PPO + PPP) in the total triacylglycerol in the oil / fat composition is 15.0% by mass to 31.0% by mass, and the total content of PPP in the total triacylglycerol in the oil / fat composition is 10. It is 0 to 27.0% by mass, and the content of StStSt in the total triacylglycerol in the oil and fat composition is less than 3.0% by mass.
  • Palmitic acid O is oleic acid
  • PPO triacylglycerol composed of palmitic acid at positions 1 and 2 and oleic acid at position 3
  • Acid represents triacylglycerol composed of oleic acid at the 1st position
  • PPP represents triacylglycerol composed of 3 palmitic acids
  • St is stearic acid
  • StStSt is composed of 3 stearic acids The same shall apply hereinafter).
  • the present invention provides a roux characterized by containing the above-described roux fat composition of the present invention in order to achieve the above object.
  • an oil composition for roux for producing a roux that is excellent in heat resistance, is smooth without causing roughening or whitening of the roux surface immediately after cooling, and has a taste even when trans fatty acids are reduced.
  • the said roux can be provided.
  • the oil composition for luu has a mass ratio of (content of extremely hardened oil of high erucic acid rapeseed oil / total content of transesterified oil of palm olein and palm stearin) of 0.020-0. 070,
  • the total content of (PPO + PPP) in the total triacylglycerol in the oil and fat composition is 15.0% by mass to 31.0% by mass;
  • the content of PPP in the total triacylglycerol in the oil and fat composition is 10.0% by mass to 27.0% by mass,
  • the content of StStSt in the total triacylglycerol in the oil and fat composition is less than 3.0% by mass. Details will be described below.
  • the oil composition for luu comprises, as an oil and fat component, an extremely hardened oil of high erucic acid rapeseed oil, a transesterified oil of palm olein, and palm stearin (content of an extremely hardened oil of high erucic acid rapeseed oil) / Total content of transesterified oil of palm olein and palm stearin) so that the mass ratio is 0.020 to 0.070.
  • the mass ratio is preferably 0.030 to 0.060, more preferably 0.034 to 0.055, still more preferably 0.035 to 0.045, and most preferably 0.039 to 0.043.
  • high erucic acid rapeseed oil extremely hardened oil, palm olein transesterified oil, and palm stearin By blending high erucic acid rapeseed oil extremely hardened oil, palm olein transesterified oil, and palm stearin to the contents described later, (high erucic acid rapeseed oil extremely hardened oil content / palm olein transesterified oil And the total content of palm stearin) can be 0.020 to 0.070.
  • the extremely hardened oil of high erucic acid rapeseed oil is obtained by hydrogenating rapeseed oil containing erucic acid in the constituent fatty acid in an amount of 20 to 60% by mass so that the iodine value is 10 or less (preferably the iodine value is 0 to 1).
  • a commercially available high erucic acid rapeseed oil extremely hardened oil (trade name: Hyelsin rapeseed extremely hardened oil, manufactured by Yokoseki Yushi Co., Ltd.) can be used.
  • the method of hydrogenation is not particularly limited, and can be performed by a normal method. For example, it can be performed under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
  • Highly hardened oil of high erucic acid rapeseed oil is preferably contained in the oil / fat composition at 1.5 mass% to 6.5 mass%. More preferably, it is 1.5 mass% to 6.0 mass%, further preferably 2.0 mass% to 5.0 mass%, and most preferably 2.5 mass% to 3.0 mass%.
  • the transesterified oil of palm olein is an oil obtained by transesterifying palm olein.
  • palm olein is a soft part obtained by fractionating palm oil or a fractionated oil of palm oil.
  • the iodine value of palm olein is preferably 50 to 65, and most preferably 54 to 60.
  • the iodine value of the transesterified oil of palm olein is preferably 50 to 65, and most preferably 54 to 60.
  • the obtained roux has excellent heat resistance.
  • the separation method is not particularly limited, but can be carried out by dry fractionation, emulsification fractionation, solvent fractionation, etc., and particularly economically by dry fractionation.
  • Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank to precipitate crystals, and then compresses and / or filters the hard part (crystal fraction) and the soft part (liquid fraction). It can be done by obtaining.
  • the fractionation temperature varies depending on the required properties of the fractionated fats and oils, but can be carried out at 33 to 43 ° C.
  • the method of transesterification is not particularly limited and can be carried out by a conventional method. Either transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst is performed. be able to.
  • the chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour.
  • the reaction can be carried out with stirring.
  • Enzymatic transesterification is performed, for example, by adding a lipase preparation which is a lipase powder or an immobilized lipase to 0.02 to 10% by mass, preferably 0.04 to 5% by mass, with respect to the raw material oil and fat,
  • the reaction can be preferably carried out at 40 to 70 ° C. with stirring for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • the transesterified oil of palm olein is preferably contained in an oil / fat composition in an amount of 10.0% to 50.0% by mass. More preferably, it is 12.0 mass% to 45.0 mass%, more preferably 14.0 mass% to 40.0 mass%, and most preferably 15.0 mass% to 30.0 mass%.
  • palm stearin is a hard part obtained by fractionating palm oil.
  • the iodine value of palm stearin is preferably 28 to 48, more preferably 30 to 42, and most preferably 31 to 38.
  • the iodine value of palm stearin is in the above range, the amount of circulation in the market is large, and blending adjustment becomes easy.
  • Palm stearin is preferably contained in the oil / fat composition at 20.0 mass% to 70.0 mass%. More preferably, it is 25.0% by mass to 65.0% by mass, further preferably 30.0% by mass to 60.0% by mass, and most preferably 40.0% by mass or more and less than 50.0% by mass.
  • the oil composition for luu according to the embodiment of the present invention preferably contains palm oil as the oil component.
  • the iodine value of palm oil is preferably 50 to 55.
  • palm oil (trade name: refined palm oil, iodine value: 52) manufactured by Nisshin Oillio Group, Inc. can be used.
  • Palm oil is preferably contained in the oil / fat composition in an amount of 10.0% by mass to 40.0% by mass. More preferably, it is 12.0 mass% to 30.0 mass%, and most preferably 15.0 mass% to 25.0 mass%.
  • the total content of (PPO + PPP) in the total triacylglycerol in the oil composition is 15.0 mass% to 31.0 mass%.
  • the total content is 20.0% by mass to 28.0% by mass, more preferably 23.0% by mass to 26.0% by mass, and most preferably 24.5% by mass to 25.5% by mass. is there.
  • the content of PPP in the total triacylglycerol in the oil composition is 10.0% by mass to 27.0% by mass.
  • the content is preferably 15.0% by mass to 25.0% by mass, more preferably 18.0% by mass to 23.0% by mass, and most preferably 18.0% by mass to 21.0% by mass. .
  • the content of StStSt in the total triacylglycerol in the oil and fat composition is less than 3.0% by mass.
  • the content is less than 2.0% by weight, more preferably less than 1.0% by weight, and most preferably less than 0.5% by weight.
  • the total content of (PPO + PPP), the content of PPP, and the content of StStSt in the total triacylglycerol of, for example, the extreme hardening of palm stearin, transesterified oil of palm olein, palm oil, and high erucic acid rapeseed oil in the oil and fat composition By blending the oil in the above range, the above specified range can be obtained.
  • the blend ratio of palm stearin and palm olein transesterified oil, palm oil, and extremely hardened oil of high erucic acid rapeseed oil is mass ratio
  • palm stearin: palm olein transesterified oil: palm Oil: Highly hardened oil of high erucic acid rapeseed oil 30: 14: 10: 1 to 10: 6: 6: 1 is preferable.
  • the total content of (PPO + PPP) the content of PPP and the content of StStSt in the total triacylglycerol are within the above ranges, the heat resistance of the manufactured solid roux, the surface condition, and the taste of processed foods such as curry sauce Good results are obtained.
  • the oil composition for luu it is possible to reduce the content of trans fatty acid in the total fatty acids constituting the oil composition, from 1% by mass to 10% by mass. %.
  • the content of trans fatty acid is preferably 2% by mass to 8% by mass, more preferably 3% by mass to 7% by mass, and most preferably 4% by mass to 6% by mass.
  • the trans fatty acid content can be measured by gas chromatography according to the AOCS method (Celf-96).
  • the oil composition for luu which concerns on embodiment of this invention can contain partially hydrogenated oil as an oil-fat component.
  • the partially hydrogenated oil can be used without particular limitation as long as the trans fatty acid content in the total constituent fatty acids of the oil composition for luu falls within the above range.
  • a partially hydrogenated oil of vegetable oil rather than a partially hydrogenated oil of animal oil.
  • a partially hydrogenated oil of palm oil or a partially hydrogenated oil of rapeseed oil which is a partially hydrogenated oil of vegetable oil.
  • the partially hydrogenated oil preferably has an iodine value of 20 to 90 and a trans fatty acid content of 10 to 60% by mass, more preferably an iodine value of 25 to 85 and a trans fatty acid content of 15 to 55% by mass.
  • the iodine value and the trans fatty acid content of the partially hydrogenated oil are in the above ranges, the trans fatty acid content can be easily adjusted.
  • the oil composition for luu according to the embodiment of the present invention can contain a partially hydrogenated oil so that the trans fatty acid content in the total constituent fatty acids of the oil composition is in the above range.
  • the content of the partially hydrogenated oil in the oil composition for luu according to the embodiment of the present invention is preferably 6 to 50% by mass, more preferably 8 to 45% by mass, and 10 to 25% by mass. % Is most preferred.
  • the trans fatty acid content can be easily adjusted.
  • the oil / fat composition for roux according to the embodiment of the present invention can be appropriately blended with animal and vegetable oils other than partially hydrogenated oil as the oil / fat component as long as the effect is not impaired.
  • animal and vegetable oils other than partially hydrogenated oil as the oil / fat component as long as the effect is not impaired.
  • examples thereof include oil, beef tallow, pork tallow and milk fat, and these transesterified oil and fractionated oil, and these can be used alone or in combination of two or more.
  • the oil and fat component of the oil composition for luu according to the embodiment of the present invention is preferably a combination of palm stearin, transesterified oil of palm olein, palm oil, and an extremely hardened oil of high erucic acid rapeseed oil.
  • a combination of a transesterified oil of palm olein, palm oil, an extremely hardened oil of high erucic acid rapeseed oil, and a partially hydrogenated oil of rapeseed oil is more preferred.
  • the oil and fat composition for luu can be appropriately mixed with additives used for normal oil and fat for luo as necessary.
  • additives used for normal oil and fat for luo Specifically, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, vitamin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, and adjusting oil crystals.
  • E ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, plant sterol, tocopherol, lecithin and the like.
  • the manufacturing method of the oil composition for luu includes the mass ratio of (highly hardened oil content of high erucic acid rapeseed oil / total content of transesterified oil of palm olein and palm stearin), and fat and oil.
  • the total content of (PPO + PPP), the content of PPP and the content of StStSt in the total triacylglycerol in the composition are not particularly limited.
  • the partially hydrogenated oil can be blended and produced so that the trans fatty acid content falls within the above range.
  • the oil composition for luu according to the embodiment of the present invention is preferably used as oil for fat used in processed foods such as curry, stew, hayashi, white sauce, and preferably as a fat for fat for general use. it can.
  • the roux according to the embodiment of the present invention contains the oil composition for roux according to the embodiment of the present invention.
  • the shape of the roux according to the embodiment of the present invention is not particularly limited, but is preferably a solid and versatile solid roux.
  • the roux according to the embodiment of the present invention can be used as carreux, stew roux, hayasil roux, white roux, etc., and in particular, can be suitably used as curry roux.
  • the roux according to the embodiment of the present invention preferably contains 25 to 75% by mass of oil, more preferably 30 to 60% by mass, and most preferably 30 to 50% by mass.
  • the oil component means all of the fat and oil components contained in the roux including the roux fat and oil composition according to the embodiment of the present invention.
  • animal and vegetable oils can be appropriately blended as an oil and fat component as long as the effect is not impaired.
  • soybean oil, rapeseed oil, oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, rice oil, palm kernel oil, palm examples thereof include oil, beef tallow, pork tallow and milk fat, and these transesterified oil and fractionated oil, and these can be used alone or in combination of two or more.
  • the content of the oil composition for roux according to the embodiment of the present invention in the oil content of roux is preferably 50 to 100% by mass, and preferably 70 to 100% by mass. More preferably, it is more preferably 80 to 100% by mass, still more preferably 90 to 100% by mass, and most preferably 100% by mass.
  • the content of the oil composition for luu according to the embodiment of the present invention in the oil contained in the roux is in the above range, the heat resistance of the manufactured solid rou, the surface condition, and the taste of processed foods such as curry sauce Good results are obtained in all cases.
  • Weight ratio of hardened oil content / total content of transesterified oil of palm olein and palm stearin), total content of (PPO + PPP), content of PPP, and StStSt content so that the content of StStSt satisfies the above specified range. Is preferably blended.
  • the trans fatty acid content in the total constituent fatty acids in the oil contained in the roux according to the embodiment of the present invention is preferably 1% by mass to 10% by mass, more preferably 2% by mass to 8% by mass, and still more preferably. Is 3% to 7% by weight, most preferably 4% to 6% by weight. If the trans fatty acid content in the total constituent fatty acids in the oil contained in the roux is in the above range, the processed food produced using the roux has a taste while the trans fatty acid content is low.
  • the partially hydrogenated oil can be contained in the oil contained in the roux so that the trans fatty acid content in the total constituent fatty acids in the oil contained in the roux according to the embodiment of the present invention falls within the above range.
  • the partially hydrogenated oil the aforementioned partially hydrogenated oil can be used.
  • the content of the partially hydrogenated oil in the oil contained in the roux according to the embodiment of the present invention is preferably 6 to 50% by mass, more preferably 8 to 45% by mass, and 10 to 25% by mass. % Is most preferred.
  • the content of the partially hydrogenated oil in the oil contained in the roux is in the above range, the trans fatty acid content can be easily adjusted.
  • flour is used for the roux according to the embodiment of the present invention.
  • the blending amount of the flour is not particularly limited, but the flour content in the roux is preferably 30 to 75% by mass, more preferably 30 to 70% by mass, and 40 to 70% by mass. Most preferably.
  • a component other than fats and oils (oil) and flour usually, an appropriate amount of components blended in the roux can be used. Specifically, spices (curry powder, etc.), salt, sugar, emulsifiers, sugars, seasonings, thickening stabilizers, dairy products (milk, cheese, powdered milk, fresh cream, etc.), sweeteners, acidulants, coloring agents. Antioxidants, proteins, pH adjusters, fruits, fruit juices, honey, flavorings, water, and the like can be used.
  • the method for producing roux according to the embodiment of the present invention is not particularly limited, and can be produced by a conventionally known method. For example, after adding wheat flour to heat-dissolved fats and oils (oil content) and heating and roasting while stirring at 110 to 120 ° C., spices such as curry powder, salt, sugar, seasonings and other auxiliary materials are added here.
  • the roux can be prepared by adding and mixing. Furthermore, the obtained roux is put into a mold, cooled at 0 to 25 ° C. for 5 to 120 minutes by a cooling method such as air cooling, and solidified to be solid roux.
  • the processed food according to the embodiment of the present invention is manufactured using the roux according to the embodiment of the present invention.
  • Examples of the processed food according to the embodiment of the present invention include curry sauce (sometimes referred to simply as curry), stew, Hayashi sauce (sometimes referred to as Hayashi or demiglace sauce), white sauce, and the like. Particularly preferred is curry sauce.
  • the processed food according to the embodiment of the present invention can be used as retort food (sometimes called instant food or instant food).
  • the method for producing a processed food according to the embodiment of the present invention is not particularly limited, and may be manufactured by a conventionally known method using the roux, vegetables, meat, etc. according to the embodiment of the present invention. it can.
  • roux has heat resistance, when it is made into solid roux, it does not melt at the time of distribution or storage, and exudation of fats and oils from solid roux accompanying the increase in the environmental temperature in summer and solid roux accompanying this exudation Can be prevented from becoming white.
  • whitening or roughening does not occur on the roux surface immediately after cooling in the cooling step.
  • the trans fatty acid in the oil composition for roux can be reduced. Therefore, the oil composition for luu according to the embodiment of the present invention can be used to reduce trans fatty acids as raw oil for fat. 4) Since it is possible to produce roux having umami even though trans fatty acids can be reduced, processed foods such as curry sauce having umami can be obtained.
  • Palm stearin (iodine value 33, manufactured by Nisshin Oillio Group Co., Ltd.) was designated as fat 1.
  • a partially hydrogenated oil of rapeseed oil (iodine value 74, trade name: rapeseed hydrogenated oil 34, trans-fatty acid content 37.3% by mass, manufactured by Nisshin Oilio Group Co., Ltd.) was designated as fat 2.
  • Oil 3 Highly hardened oil of erucic acid rapeseed oil (iodine value 0, trade name: Hyelsin rapeseed extremely hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.) was designated as Oil 3
  • Palm oil (iodine value 52, trade name: refined palm oil, manufactured by Nisshin Oilio Group Co., Ltd.) was designated as fat 4
  • Oil 6 The extremely hardened oil of palm oil (iodine value 0, trade name: palm extremely hardened oil, manufactured by Yokoseki Yushi Co., Ltd.) was designated as oil 6.
  • Soybean oil (iodine value 130, trade name: soybean white squeezed oil, manufactured by Nisshin Oilio Group Co., Ltd.) was designated as fat 7.
  • the PPP content and the StStSt content in the total triacylglycerol in the oil and fat composition were measured by a gas chromatography method with reference to JAOCS, vol 70, 11, 1111-1114 (1993). Further, the PPO content in the total triacylglycerol in the oil and fat composition is analyzed by the gas chromatographic method with reference to JAOCS, vol 70, 11, 1111-1114 (1993), J. et al. High Resol. Chromatogr. , 18, 105-107 (1995), a combination of analysis of the composition ratio of POP content and PPO content by silver ion column-high performance liquid chromatography.
  • the trans fatty acid content in the oil and fat composition was measured according to AOCS Ce1f-96.
  • each oil and fat composition and 100 g of flour were put in a heating and stirring pan and heated to 120 ° C. while stirring.
  • the product temperature is lowered to about 110 ° C.
  • 30 g of curry powder, 28 g of salt, 26 g of seasoning, and 17 g of sugar are sequentially added, and further mixed by stirring.
  • Curry roux was prepared.
  • the prepared curry roux was further cooled to a product temperature of 60 ° C. while being stirred, then poured into a polypropylene mold and cooled at 5 ° C. for 15 minutes to obtain a solid curry roux.
  • curry sauce was obtained by dissolving the obtained solid curry sauce in hot water so that the curry sauce content in the curry sauce was 20% by mass.
  • each curry sauce was eaten, and the taste of the curry sauce was evaluated according to the following evaluation criteria.
  • the evaluation results are shown in Tables 3 and 4. (Evaluation criteria for the taste of curry sauce) ⁇ : The taste derived from fats and oils is felt strongly ⁇ : The taste derived from fats and oils is felt moderately ⁇ : The taste derived from fats and oils is weak ⁇ : The taste derived from fats and oils is poor
  • the solid currants of Examples 3 to 4 manufactured using the oil and fat compositions of Examples 1 and 2 have heat resistance, and the surface of the roux immediately after manufacture is not whitened or roughened. It was good. Moreover, the curry sauce obtained by using these solid curry waxes had good taste and was good.
  • Comparative Example 1 in which the mass ratio of (highly hardened oil content of erucic acid rapeseed oil / total content of transesterified oil of palm olein and palm stearin) is less than 0.020
  • Oil composition according to Comparative Example 2 in which the mass ratio of (high erucic acid rapeseed oil content of extremely hardened oil / total content of transesterified oil of palm olein and palm stearin) exceeds 0.070
  • (PPO + PPP) Oil composition of Comparative Example 3 with a content of less than 15.0% by mass
  • Comparison with a StStSt content of 3.0% by mass or more Manufactured using the oil and fat composition of Example 5 the oil and fat composition of Comparative Example 6 having a PPP content of less than 10.0% by mass
  • the oil and fat composition of Comparative Example 7 having

Abstract

L'invention propose une composition pour roux ayant une excellente résistance à la chaleur, permettant de fabriquer un roux onctueux, dont la surface après refroidissement ne présente pas d'irrégularités et ne blanchit pas, dont la  teneur en acides gras trans est réduite sans que la saveur (goût prononcé) ne soit perdue. Ledit roux, que l'invention propose également, contient ladite composition lipidique. Le rapport massique entre la teneur en huile hydrogénée d'huile de colza à forte concentration en acide érucique et la teneur totale en huile transestérifiée d'oléine de palme et de stéarine se situe entre 0,020 et 0,070; le pourcentage massique de la teneur globale de(PPO + PPP) représentant le total des triacylglycérolsse contenus dans la composition lipidique situe entre 15,0 % et 31,0 % en masse; le contenu de PPP représentant le total des triacylglycérols contenus dans la composition lipidiquese situe entre 10,0 % et 31,0% en masse; le contenu de StStSt représentant le total des triacylglycérols contenus dans la composition lipidique n'atteigne pas 3,0%.
PCT/JP2009/070091 2008-12-02 2009-11-30 Composition lipidique pour roux et roux WO2010064592A1 (fr)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012249589A (ja) * 2011-06-03 2012-12-20 Nisshin Oillio Group Ltd ルウ用油脂及びそれを用いたルウ
JP5184722B1 (ja) * 2011-10-25 2013-04-17 株式会社Ｊ−オイルミルズ 油脂組成物
JP2013183652A (ja) * 2012-03-06 2013-09-19 Taiyo Yushi Kk 食用油脂組成物
JP2015123017A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JPWO2013172075A1 (ja) * 2012-05-18 2016-01-12 株式会社Ｊ−オイルミルズ 結晶化促進剤
WO2022065416A1 (fr) * 2020-09-25 2022-03-31 不二製油グループ本社株式会社 Huile transestérifiée aléatoire
JP7466986B2 (ja) 2019-12-25 2024-04-15 日清オイリオグループ株式会社 油脂組成物

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JP2000210060A (ja) * 1999-01-21 2000-08-02 S & B Foods Inc 固形ル―およびその製造法
JP2001258474A (ja) * 2000-03-16 2001-09-25 Kanegafuchi Chem Ind Co Ltd 油脂組成物
JP2003125702A (ja) * 2001-10-24 2003-05-07 Kanegafuchi Chem Ind Co Ltd ルー用油脂組成物及びこれを用いてなるルー、並びに該ルーを用いた食品
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JP2012249589A (ja) * 2011-06-03 2012-12-20 Nisshin Oillio Group Ltd ルウ用油脂及びそれを用いたルウ
JP5184722B1 (ja) * 2011-10-25 2013-04-17 株式会社Ｊ−オイルミルズ 油脂組成物
WO2013061671A1 (fr) * 2011-10-25 2013-05-02 株式会社Ｊ－オイルミルズ Composition d'huile ou de graisse
JP2013183652A (ja) * 2012-03-06 2013-09-19 Taiyo Yushi Kk 食用油脂組成物
JPWO2013172075A1 (ja) * 2012-05-18 2016-01-12 株式会社Ｊ−オイルミルズ 結晶化促進剤
JP2015123017A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
JP7466986B2 (ja) 2019-12-25 2024-04-15 日清オイリオグループ株式会社 油脂組成物
WO2022065416A1 (fr) * 2020-09-25 2022-03-31 不二製油グループ本社株式会社 Huile transestérifiée aléatoire
JP7078200B1 (ja) * 2020-09-25 2022-05-31 不二製油株式会社 ランダムエステル交換油

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