WO2012008300A1

WO2012008300A1 - Oil or fat composition

Info

Publication number: WO2012008300A1
Application number: PCT/JP2011/064815
Authority: WO
Inventors: 勇樹桜間; 宏厚葉桐; 頼泰廣末; 茂雄竹内
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2010-07-12
Filing date: 2011-06-28
Publication date: 2012-01-19
Also published as: TWI533810B; TW201215323A; CN103002748B; JP4625141B1; KR20130091721A; CN103002748A; JP2012019700A

Abstract

The present invention provides an oil or fat composition comprising 100 parts by mass of an oil or fat and 0.1-5.0 parts by mass of a polyglycerin fatty acid ester (C), wherein the oil or fat comprises 40-70 mass% of a palm oil or fat (A) having an iodine value of 35-58 and 30-60 mass% of a transesterified oil or fat (B) produced by the transesterification of a mixed oil or fat that comprises a palm fractionated oil having an iodine value of 25-35 and a liquid oil having an iodine value of 100-130 at a ratio of 80:20 to 100:0 by mass, and wherein the polyglycerin fatty acid ester (C) contains stearic acid and/or behenic acid as constituent fatty acids.

Description

Oil composition

The present invention relates to an oil and fat composition.

Fast food hamburgers, chicken nuggets, hot dogs, donuts, french fries, fried chicken, fried bread, etc. are eaten regardless of age group and are provided to consumers in various forms. Among them, the consumption of oil-cooked foods such as donuts, french fries, and fried chicken is large and popular.

These oil and fat cooked foods often use fats and oils that are solid or semi-solid at room temperature in order to produce unique physical properties and flavors. Further, hydrogenated fats and oils having a high melting point are often used in order to obtain fats and oils that are solid or semi-solid at room temperature.

On the other hand, in recent years, it has been reported that trans fatty acids contained in fats and oils increase the risk of heart diseases and the like. Therefore, fats and oils that can replace hydrogenated fats and oils containing a large amount of trans fatty acids have been demanded.

For example, Patent Document 1 and Patent Document 2 disclose fats and oils having fatty acids of C20: 0 to C22: 0, such as Hyersic acid extremely hardened oil. Patent Document 3 discloses an oil composition for frying containing a polyglycerol fatty acid ester. Patent Document 4 discloses an oil and fat composition in which 5 to 10% by weight of polyglycerol fatty acid ester is blended with extremely hardened oil. Patent Document 5 and Patent Document 6 disclose oil and fat compositions using palm fractionated oil.

JP 2002-238453 A JP 2003-003195 A Japanese Patent Laid-Open No. 9-299027 JP 2007-267603 A JP 2000-125764 A JP 2000-125765 A

Although the fats and oils of Patent Documents 1 and 2 are said to have good physical properties such as mouth melting, flavor, texture, thermal stability and oxidation stability of foods, they suppress oil bleeding and oiliness. There is still room for improvement in terms of suppression. Moreover, although the fats and oils of patent documents 3 and 4 are aiming at suppression of oil bleed, the room for improvement is still left in the point of favorable mouth melting. The oil and fat compositions of Patent Documents 5 and 6 are said to be effective in preventing the stickiness of donuts and oil bleeding, but they are still not sufficient.

Thus, an oil / fat composition that has a good mouthfeel without using hydrogenated oil / fat and that can sufficiently exhibit functions such as stickiness and oil bleeding has not yet been found.

Therefore, an object of the present invention is to provide an oil and fat composition that does not use hydrogenated fats and oils, has excellent texture and flavor, and is excellent in physical properties such as oil bleeding.

The present invention
(A) Palm-based fats and oils having an iodine value of 35 to 58: 40 to 70% by mass; (B) Palm fractionated oil having an iodine value of 25 to 35 and liquid oil having an iodine value of 100 to 130: 80:20 to 100: 0 to 100 parts by mass of fats and oils consisting of 30 to 60% by mass of transesterified oils and fats obtained by transesterifying mixed fats and oils containing
(C) An oil and fat composition comprising 0.1 to 5.0 parts by mass of a polyglycerol fatty acid ester containing stearic acid and / or behenic acid as a constituent fatty acid is provided.

The above fat composition is excellent in texture and flavor without using hydrogenated fats and oils by blending specific amounts of specific palm-based fats and oils, specific transesterified fats and oils, and specific polyglycerin fatty acid esters. At the same time, it is possible to exhibit excellent physical properties that oil bleeding is suppressed.

The palm oil and fat may be a refined palm oil and / or a palm middle melting point fraction.

The iodine value of the above mixed fat is preferably 35-50. By making the iodine value of mixed fats and oils within this range, the texture and flavor are superior, and oil bleeding can be further suppressed.

The liquid oil having an iodine value of 100 to 130 can be at least one liquid oil selected from the group consisting of corn oil, soybean oil and rapeseed oil.

The esterification rate of the polyglycerol fatty acid ester is preferably 60% or more. Thereby, the crystal | crystallization acceleration | stimulation effect of polyglyceryl fatty acid ester is exhibited more, and the more excellent food texture and flavor, and the more excellent physical property (oil-bleeding suppression) can be expressed.

The trans-fatty acid content of the oil composition is preferably 3 g / 100 g or less. Since the said fats and oils composition does not use hydrogenated fats and oils, it can reduce a trans-fatty acid content. In addition, when the trans fatty acid content is 3 g / 100 g or less, it is possible to obtain an oil and fat composition with further consideration for health, which is suitable for use in food applications.

The present invention also provides a cooked food cooked with the oil composition. Since the cooked food of the present invention is cooked using the oil and fat composition of the present invention, it is excellent in texture and flavor, and is excellent in ease of eating because oil bleeding is suppressed. .

It is preferable that the cooked food is a fried food. By using the oil and fat composition of the present invention for fried foods, effects such as excellent texture and flavor, suppression of oil bleeding, and the like are more remarkably exhibited.

According to the present invention, it is possible to provide an oil / fat composition which is excellent in texture and flavor and excellent in physical properties such as oil bleeding without using hydrogenated oil / fat.

Donuts, fried bread, fried potatoes, fried chicken, etc. cooked using the oil and fat composition of the present invention hardly feel the “oily” texture and “oily” flavor peculiar to oil and fat when eaten. . In addition, when the food is held in the hand, the oil hardly sticks to the hand and hardly sticks. Furthermore, since it does not use hydrogenated fats and oils, it contains almost no trans fatty acids and is healthy.

The oil and fat composition of the present invention comprises (A) 40 to 70% by mass of a palm-based oil and fat having an iodine value of 35 to 58 (also referred to herein as “component (A)”), and (B) a transesterified oil and fat ( In this specification, it is also referred to as “component (B).) (C) Polyglycerin fatty acid ester (C) containing stearic acid and / or behenic acid as a constituent fatty acid with respect to 100 parts by mass of fat and oil consisting of 30 to 60% by mass ( In the present specification, 0.1 to 5.0 parts by mass of “(C) component”) is included. Here, (B) the transesterified oil and fat is obtained by transesterifying a mixed fat and oil containing a fractionated palm oil having an iodine value of 25 to 35 and a liquid oil having an iodine value of 100 to 130 in a mass ratio of 80:20 to 100: 0. It is what

(A) Edible fats and oils obtained from palm can be used for the palm-based fats and oils having an iodine value of 35 to 58. Further, edible fats and oils obtained from palm may be used so that they have an iodine value of 35 to 58. The fractionation can be performed by dry fractionation, solvent fractionation, etc., and is preferably conducted by dry fractionation. You may perform transesterification before fractionation. Examples of such palm oils and fats include palm oil, palm mid-melting fraction (sometimes referred to as Palm Mid Fraction, PMF), and the like. Moreover, what mixed several palm oil fat may be used.

The iodine value of the palm oil is 35 to 58. The iodine value is preferably 35 to 56, more preferably 40 to 54, and most preferably 43 to 53. If the iodine value is higher than 58, oil bleeding cannot be sufficiently suppressed, while if the iodine value is lower than 35, a good texture and flavor cannot be obtained.

Further, when a palm middle melting point fraction is used as the palm-based oil or fat, the iodine value is preferably 48 or less.

(B) The fractionated palm oil having an iodine value of 25 to 35 used for obtaining the transesterified oil / fat is obtained by separating the edible oil / fat obtained from palm so as to have an iodine value of 25 to 35. The fractionation can be performed by dry fractionation, solvent fractionation, etc., and is preferably conducted by dry fractionation. You may perform transesterification before fractionation. Examples of such palm fractionated oil include palm stearin. Moreover, what mixed several palm fractionation oil may be used.

(B) Examples of liquid oils having an iodine value of 100 to 130 used for obtaining transesterified oils and fats include vegetable edible oils such as corn oil, soybean oil, rapeseed oil, rice oil, cottonseed oil, and hyrinol sunflower oil. Of these, corn oil, soybean oil, and rapeseed oil are preferable, and corn oil is more preferable. Moreover, you may mix 1 type, or 2 or more types.

The transesterification can be obtained by transesterification of a mixed fat / oil mixed with palm fraction oil having an iodine value of 25 to 35 and liquid oil having an iodine value of 100 to 130 in an appropriate blending amount. Here, the blending ratio of the fractionated palm oil having an iodine value of 25 to 35 and the liquid oil having an iodine value of 100 to 130 is 80:20 to 100: 0 by mass ratio and 85:15 to 100: 0. preferable. By making it an appropriate blending amount, a good texture and flavor can be obtained.

The mixed oil / fat preferably has an iodine value of 35 to 50, more preferably 35 to 45. The iodine value of mixed fats and oils can be calculated from the iodine value and blending ratio of palm fractionated oil and liquid oil.

(B) The transesterification of the transesterified oil / fat may be carried out by either chemical transesterification or enzymatic transesterification. In the chemical transesterification reaction, a chemical catalyst such as sodium methylate can be used as a catalyst. The chemical transesterification reaction is a transesterification reaction with poor position specificity (random transesterification reaction).

In the enzymatic transesterification reaction, lipase can be used as a catalyst. As the lipase, lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used. The enzymatic transesterification reaction is a random transesterification reaction or a transesterification reaction having a high 1,3-position specificity depending on the type of lipase used. Examples of the lipase that can be used for carrying out the random transesterification reaction include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc. manufactured by Meisei Sangyo Co., Ltd.), lipases derived from Candida (eg, Meisho Sangyo Co., Ltd.) Company-made lipase OF etc.). Examples of the lipase that can be used for carrying out the transesterification reaction having a high 1,3-specificity include immobilized lipases derived from Rhizome Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes).

(B) The transesterification of the transesterified oil / fat is preferably carried out by a random transesterification reaction, more preferably a chemical transesterification reaction among the random transesterification reactions.

The blending amount of the component (A) and the component (B) in the oil and fat composition is 30 to 60% by mass of the component (B) with respect to 40 to 70% by mass of the component (A). By making the (A) component and the (B) component into such an appropriate blending amount, a good texture and flavor can be obtained. More preferably, the component (B) is 40 to 50% by mass relative to the component (A) 50 to 60% by mass. Thereby, a much better food texture and flavor can be obtained.

The component (C) contains either one or both of stearic acid and behenic acid in the constituent fatty acid of the polyglycerol fatty acid ester. Here, the polyglycerin fatty acid ester is one in which part or all of the hydroxy group of polyglycerin obtained by dehydration polymerization of glycerin is esterified with one or more fatty acids (referred to as “constituent fatty acids”). .

In the component (C), the polymerization degree of glycerin is preferably 4 to 10, more preferably 4 to 6, and most preferably 6.

The component (C) contains stearic acid, behenic acid, or both stearic acid and behenic acid in the constituent fatty acid. Among these, those containing stearic acid in the constituent fatty acid are more preferable. The proportion of stearic acid or behenic acid in all the constituent fatty acids is preferably 50% or more, more preferably 60% or more, and particularly preferably 90% or more. By setting the ratio of stearic acid or behenic acid to 50% or more, the crystallization speed of the oil and fat composition becomes faster, the texture and flavor of the cooked food become more favorable, and oil bleeding and stickiness are further reduced. .

The esterification rate of the component (C) is preferably 8% to 100%, more preferably 60% to 100%, and further preferably 70% to 100%. By setting the esterification rate to 8% or more, the crystallization rate becomes faster, the texture and flavor of the cooked food become more preferable, and oil bleeding and stickiness are further reduced.

The amount of the component (C) added to the oil or fat composition is 0.1 to 5.0 parts by weight, preferably 0.1 to 100 parts by weight of the total amount of the components (A) and (B). It is -1.0 mass part, More preferably, it is 0.1-0.5 mass part. When the amount of component (C) added is less than 0.1 parts by mass, the crystallization rate is slow, which is undesirable for the texture and flavor of cooked food, and oil bleeding cannot be sufficiently suppressed. On the other hand, when the addition amount is more than 5.0 parts by mass, the melting of the mouth becomes worse.

In the present specification, the trans fatty acid content is a value determined by the Trans-Fatty Acid Content (capillary gas chromatographic method) for the period of 17-2007, “Standard Oil Analysis Test Method” edited by the Japan Oil Chemists' Society. Trans fatty acids are separated and quantified by capillary gas chromatography and expressed as g with respect to 100 g of the oil composition. A fat composition using a general hydrogenated fat contains about 5 to 50 g / 100 g of trans fatty acid, but the fat composition of the present invention has a trans fatty acid content of 3 g / 100 g or less, preferably 2 g. / 100 g, more preferably 1 g / 100 g.

In the present specification, the solid fat content (hereinafter also simply referred to as “SFC”) after 60 minutes at 33.3 ° C. of the oil and fat composition is a value measured by the following method. First, the oil / fat composition is kept in a constant temperature bath at 70 ° C. or higher for 30 minutes or more and completely dissolved. Subsequently, tempering is performed for 30 minutes with a 60 ° C. probe of the solid fat measuring apparatus. Then transfer to a 33.3 ° C probe. The time of transfer to a probe at 33.3 ° C. is 0 minute, and after 60 minutes, the solid fat content in the fat composition is measured. As the solid fat measurement apparatus, for example, a solid fat measurement apparatus (model number SFC-3000R) manufactured by ASTEC can be used, and the solid fat content is measured by, for example, NMR method (Oil Chemistry, Vol. 33, No. 3, 33-39). Page (1984)).

As a result of diligent research, the present inventors have found that the behavior over time of the solid fat content at 30 to 35 ° C. of the oil and fat composition affects the excellent texture, flavor and physical properties of cooked foods such as donuts. I found out. That is, the above-mentioned SFC serves as an index of the texture, flavor, and physical properties of cooked foods using the oil and fat composition.

The SFC of the oil and fat composition of the present invention is preferably 8% or more, and more preferably 10% or more. The SFC of the oil and fat composition of the present invention is more preferably 23% or less. An SFC of 8% or more is preferable because it hardly gives oily feeling when eating cooked food, has excellent texture and flavor, and oil bleeding is sufficiently reduced. . On the other hand, when the SFC exceeds 23%, melting in the mouth tends to be undesirable.

In the oil and fat composition of the present invention, additives used for normal oils and fats can be appropriately blended as long as the function is not impaired. Specifically, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid fatty acid ester, lignan, for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Examples include coenzyme Q, γ-oryzanol, diglyceride, silicone, tocopherol and lecithin.

The cooked food of the present invention includes fried foods and fried foods. Preferably it is fried food. Examples of fried foods include fried food, tempura, fried food, fried chicken, donut, fried bread, fried potato, fried chicken, and the like. In particular, donuts, fried bread, french fries, and fried chicken are preferred.

The oil and fat composition of the present invention can be produced as follows. First, the (A) component and the (B) component are weighed in the predetermined amounts described above, and dissolved by stirring while heating (for example, 70 ° C.). Next, the fat and oil composition can be obtained by adding the component (C) weighed in a predetermined amount described above to this solution and stirring sufficiently. In addition, if necessary, the predetermined amount described above can be weighed and added.

Regarding the conditions for dissolving the component (A) and the component (B), the heating temperature may be any temperature at which fats and oils are dissolved, but is preferably 60 ° C to 100 ° C, more preferably 70 ° C to 80 ° C. If the temperature is too low, the oil and fat may not be sufficiently dissolved, and if it is too high, the oil and fat may be deteriorated. Further, the stirring time is not particularly limited, but is preferably 0 to 60 minutes, more preferably 0 to 30 minutes after the fats and oils are dissolved. If the stirring time is too long, the oil and fat may be deteriorated.

Next, the present invention will be described more specifically based on examples and comparative examples. However, the present invention is not limited to the following examples.

Tables 1 and 2 below show the oils and polyglycerin fatty acid esters used in Examples and Comparative Examples.
[Oil]

[Polyglycerin fatty acid ester]

Table 3 summarizes the physical properties of the polyglycerol fatty acid esters used.

[Preparation of transesterified oil]
Mixed fats and oils were prepared at a mixing ratio (mass ratio) described in Table 4. A transesterification reaction was carried out using each mixed fat as a raw material to prepare a transesterified fat. The transesterification reaction was carried out by sufficiently degassing the mixed fat / oil at 80 ° C., and then adding sodium methoxide as a catalyst to the mixed fat / oil so as to be 0.2% by mass and reacting for 30 minutes. After the reaction, it was washed with water, decolorized and deodorized, and used as a sample.

[Preparation of oil and fat composition]
A predetermined amount of oil was measured and dissolved at 70 ° C. After stirring sufficiently, a predetermined amount of polyglycerol fatty acid ester was added. The mixture was sufficiently stirred to obtain an oil and fat composition.

[Measurement of SFC]
The oil and fat composition was kept in a constant temperature bath at 70 ° C. to 80 ° C. for 30 minutes or more and completely dissolved. Subsequently, tempering was performed using a solid fat measuring apparatus (model number SFC-3000R) manufactured by ASTEC for 30 minutes with a 60 ° C. probe, and then transferred to a 33.3 ° C. probe for tempering. The time of transfer to a probe at 33.3 ° C. was set to 0 minute, and after 60 minutes, the solid fat content (SFC) was measured by NMR method. The unit of SFC is “%” (solid fat content in the total amount of the fat composition). When the SFC was 8% or more and 23% or less, when the cooked food was eaten, the oiliness was hardly felt, melting in the mouth was preferable, and oil bleeding was sufficiently reduced.

[Measurement of trans fatty acid content]
Measurement was carried out in accordance with the “standard oil and fat analysis test method” edited by the Japan Oil Chemists' Society, 17-2007 Trans-fatty acid content (capillary gas chromatographic method).

[Donut sensory evaluation]
The donut used the mixed powder for business use, and prepared the dough by a usual method, and fried it at 180 ° C. for 2 minutes. After 3 hours of frying, the food was tasted, and the texture (sakumi, oiliness, melting in the mouth) and flavor (doughness, oily odor) were evaluated. The evaluation values are as follows.
(Evaluation value)
◎: Very favorable ○: Preferable Δ: Somewhat preferable ▲: Normal ×: Not preferable

[Fried potato sensory evaluation]
As the french fries, commercially available frozen fries were used and fried at 180 ° C. for 3 minutes. After 3 hours of frying, the food was tasted, and the texture (sakumi, oily, melted in the mouth) and flavor (fragrance, oily odor) at the time of eating were evaluated. Evaluation values were the same as for donuts.

[Comparison of palm oil]
An oil and fat composition was prepared as described in Table 5. Table 5 shows the results of physical properties measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Raw oil for transesterified oil]
An oil and fat composition was prepared as described in Table 6. Table 6 shows the results of physical property measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Combination ratio with raw oil and fat of transesterified oil and fat]
An oil and fat composition was prepared as described in Table 7. Table 7 shows the results of physical properties measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Presence or absence of transesterification]
As described in Table 8, an oil / fat composition was prepared using a mixture before the transesterification reaction or a transesterification oil / fat after the transesterification reaction. Table 8 shows the results of physical property measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Addition amount of polyglycerol fatty acid ester]
An oil and fat composition was prepared as described in Table 9. Table 9 shows the results of physical property measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Comparison of polyglycerol fatty acid esters]
An oil and fat composition was prepared as described in Table 10. Table 10 shows the results of physical property measurement (trans fatty acid content, SFC) and sensory evaluation of the oil and fat composition.

[Examples of food for cooking]
Using a frozen chicken stick (manufactured by Ajinomoto Cold Food Co., Ltd.), the oil and fat composition of Example 2 was used and fried at 180 ° C. After 3 hours of frying, the sample was tasted and evaluated for texture and flavor when eaten. As a result, it had a very favorable flavor and texture.

Claims

(A) Palm-based fats and oils having an iodine value of 35 to 58: 40 to 70% by mass; (B) Palm fractionated oil having an iodine value of 25 to 35 and liquid oil having an iodine value of 100 to 130: 80:20 to 100: 0 to 100 parts by mass of fats and oils consisting of 30 to 60% by mass of transesterified oils and fats obtained by transesterifying mixed fats and oils containing
(C) An oil and fat composition comprising 0.1 to 5.0 parts by mass of a polyglycerol fatty acid ester containing stearic acid and / or behenic acid as a constituent fatty acid.
The oil-and-fat composition according to claim 1, wherein the palm-based oil and fat is a refined palm oil and / or a palm middle-melting fraction.
The oil / fat composition according to claim 1 or 2, wherein the mixed oil / fat has an iodine value of 35 to 50.
4. The oil and fat composition according to any one of claims 1 to 3, wherein the liquid oil having an iodine value of 100 to 130 is at least one liquid oil selected from the group consisting of corn oil, soybean oil and rapeseed oil.
The oil and fat composition according to any one of claims 1 to 4, wherein the polyglycerol fatty acid ester has an esterification rate of 60% or more.
6. The fat composition according to any one of claims 1 to 5, wherein the trans fatty acid content is 3 g / 100 g or less.
Cooked food cooked with the oil and fat composition according to any one of claims 1 to 6.
The cooked food according to claim 7, wherein the cooked food is a fried food.