Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/03—Organic compounds
  • A23L29/035—Organic compounds containing oxygen as heteroatom
  • A23L29/04—Fatty acids or derivatives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Definitions

• the present invention relates to an oil / fat composition for roux.
• Roux used to make processed foods such as curry, hayashi, and stew is manufactured by heating and mixing seasonings such as spices, grain flour such as wheat flour, and edible oils and fats.
• Patent Document 1 discloses a method of adding a hydrogen-reduced oxide
• Patent Document 2 discloses a method of using roasted rapeseed oil.
• Japanese Unexamined Patent Publication No. 2018-130052 Japanese Unexamined Patent Publication No. 2012-217408 Japanese Unexamined Patent Publication No. 52-063206 Japanese Patent Publication No. 2015-533482 Japanese Unexamined Patent Publication No. 2001-98293
• an object of the present invention is equivalent to the case where the flavor of a processed food prepared from roux using vegetable oil as the raw material of the oil and fat composition for roux is equivalent to the case of using lard or beef tallow as the raw material of the oil and fat composition for roux. To make it a flavor.
• the present inventor has completed the present invention by using shea butter as a raw material for the oil and fat composition for roux.
• the present invention (1) An oil / fat composition for roux containing 25 to 100% by mass of shea butter having an iodine value of 50 to 80. (2) The oil and fat composition for roux according to (1), which is flavored with rice bran. (3) The oil and fat composition for roux according to (1), which contains oil and fat flavored with rice bran. (4) The oil and fat composition for ruu according to (1), which contains 0.01 to 1% by mass of an aqueous phase containing 0.2 to 40% by mass of yeast extract and 0.2 to 60% by mass of reducing sugar at the same time.
• the oil and fat composition for ruu according to (2) which contains 0.01 to 1% by mass of an aqueous phase containing 0.2 to 40% by mass of yeast extract and 0.2 to 60% by mass of reducing sugar at the same time.
• the oil and fat composition for ruu according to (3) which contains 0.01 to 1% by mass of an aqueous phase containing 0.2 to 40% by mass of yeast extract and 0.2 to 60% by mass of reducing sugar at the same time.
• An oil / fat composition for roux containing 25 to 100% by mass of shea butter having an iodine value of 30 to 50.
• the oil and fat composition for roux according to (7) which is flavored with rice bran.
• the oil and fat composition for roux according to (7) which contains an oil and fat flavored with rice bran.
• Any one of (7) to (9) containing 0.01 to 1% by mass of an aqueous phase containing 0.2 to 40% by mass of yeast extract and 0.2 to 60% by mass of reducing sugar at the same time.
• the oil and fat composition for yeast described in (11) A roux containing the oil and fat composition for roux according to any one of (1) to (6), a seasoning and a grain flour.
• the processed food prepared from roux using the oil and fat composition for roux of the present invention can obtain the same flavor as when pork fat or beef tallow is used as the raw material of the oil and fat composition for roux.
• the blending amount of lard or beef tallow can be reduced. More preferably, the blending amount of lard or beef tallow is 20% by mass or less of the total fat and oil contained in the roux, and more preferably, good flavor can be obtained without blending lard or beef tallow.
• the processed food prepared from the roux using the oil and fat composition for roux of the present invention is prepared by using lard as a raw material for the oil and fat composition for roux. It is possible to obtain the same flavor as when using beef tallow or beef tallow.
• the blending amount of lard or beef tallow can be reduced. More preferably, the blending amount of lard or beef tallow is 20% by mass or less of the total fat and oil contained in the roux, and more preferably, good flavor can be obtained without blending lard or beef tallow.
• the oil and fat composition for roux of the present invention contains 25 to 100% by mass of shea butter, preferably 50 to 100% by mass, and more preferably 70 to 100% by mass. If it is less than 25% by mass, a sufficient effect may not be exhibited.
• Shea butter is a general term for fats and oils obtained from the seeds of Vitellaria (Butyrospermum parkii) that inhabit the area commonly known as Sheabelt in north-central Africa. Shea butter is solid at room temperature and may be used as it is, but it may be used separately as a solid part and a liquid part in order to enhance the function of the solid part as a substitute fat for cocoa butter. many.
• the solid side obtained by separation prevents so-called fat bloom, in which the surface of chocolate products becomes white and the inside becomes powdery, taking advantage of its excellent properties. It is often used for the purpose of enhancing the function of chocolate, and is mainly used for chocolate products (Patent Documents 3 to 5).
• Patent Documents 3 to 5 various processed fats and oils such as a solid part and a liquid part exist depending on the intended use, but in the present invention, the processed fats and oils of such shea butter can be used without limitation.
• shea butter having an iodine value of 30 to 80 more preferably shea having an iodine value of 35 to 80, still more preferably shea having an iodine value of 50 to 80, and even more preferably shea having an iodine value of 60 to 80.
• fat in that a flavor suitable for processed foods can be obtained.
• the oil and fat composition for roux of the present invention may contain shea butter, but oils and fats other than shea butter may be used.
• Oils and fats that can be used other than shea butter include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, benibana oil, olive oil, sesame oil, palm oil, palm oil, palm kernel oil, etc.
• the fat and oil composition for roux of the present invention is a fat and oil composition for roux that preferably uses only vegetable fats and oils and does not contain lard and / or beef tallow, and more preferably does not contain animal fats and oils. As described above, a flavor suitable for roux can be obtained only with vegetable oils and fats.
• Rice bran may be soaked and heat-treated at 140 to 180 ° C. under a reduced pressure of 60 mmHg (60 Torr) or less, and then the flavor oil may be obtained by removing solids. In particular, it is preferable to treat after purification.
• rice bran is obtained when brown rice is refined, and contains pericarp, seed coat, and glue powder layer, but is rich in fat, protein, and vitamin B1, and other starch, pentin, phytin (phosphorus compound), It contains various components such as starch (glycoside).
• Such rice bran itself has a bad flavor and is easily changed during storage, and is particularly remarkable when the temperature is high and the humidity is high. This is because the acid value of fat increases due to the lipase action in the rice bran, but in the present invention, it is preferable to use the rice bran having a low acid value, for example, the free fatty acid is about 5% or less (oleic acid equivalent). It is preferable to use rice bran.
• the rice bran which has been heat-treated at about 110 ° C. for about 2 hours to inactivate the hydrolase and then heat-treated at 150 to 200 ° C. may be used.
• the flavor component of rice bran and other effective components are eluted in the fat and oil.
• the reaction product that has been heated and stirred is cooled and separated into fats and oils and solids by a conventionally known separation means such as filtration, centrifugation, and decantysilane to obtain fats and oils flavored with rice bran. Obtainable.
• the richness of the middle part of the processed food prepared from the roux using the oil and fat composition for roux by containing an aqueous phase containing yeast extract and reducing sugar at the same time can reinforce the taste and enhance the flavor.
• the aqueous phase needs to contain yeast extract and reducing sugar at the same time.
• yeast extract and reducing sugar coexist in each of the individual aqueous phases dispersed in the oil phase which is a continuous phase.
• the amount of yeast extract in the aqueous phase is preferably 0.2 to 40% by weight, more preferably 5 to 30% by weight, and even more preferably 10 to 25% by weight.
• the amount of reducing sugar in the aqueous phase is preferably 0.2 to 60% by mass, more preferably 5 to 50% by mass, and even more preferably 10 to 40% by mass. Since the yeast extract and the reducing sugar are contained in an appropriate amount at the same time in the aqueous phase, the flavor is efficiently expressed when heated.
• any one or more of disaccharides such as lactose and maltose, and monosaccharides such as glucose and xylose can be used, and more preferably, xylose.
• Glucose one or more selected from fructose, and more preferably xylose.
• the prepared aqueous phase and oil phase are mixed and emulsified into a water-in-oil mold.
• the aqueous phase can be emulsified into a water-in-oil type by dropping the aqueous phase onto the stirring oil phase. Then, it is further finely emulsified using an emulsifying machine.
• an emulsifying machine As the emulsifying machine to be used, various devices can be used, and a high-pressure homogenizer and an ultrasonic emulsifying machine can be exemplified. This completes the oil and fat composition for roux containing an aqueous phase containing yeast extract and reducing sugar at the same time. When this product is heated, a better flavor can be developed.
• Roux used to make processed foods such as curry, hayashi, and stew is manufactured by heating and mixing seasonings such as spices, grain flour such as wheat flour, and edible oils and fats. By adjusting the hardness of the fats and oils used, solid roux can be obtained.
• the method for producing a processed food using roux using the oil and fat composition for roux of the present invention is not particularly limited, and conventionally known methods using vegetables, meat and the like in addition to the roux of the present invention. Can be manufactured at.
• the obtained processed food can also be used as a retort food, which is an instant cooked food. In addition, it can be widely used for fillings for bread and toppings.
• spices such as curry, cocoa mass, cocoa powder, whole fat powder, defatted milk powder, buttermilk powder, whey powder, yogurt powder and other dairy products, grains, beans, vegetables, meat, seafood.
• acids such as, sugars and sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as ⁇ -carotene and caramel, and antioxidants such as tocopherol and tea extract.
• Such food materials and food additives may be used alone or in combination of two or more.
• emulsifier examples include lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isobutyric acid ester.
• Table 2 shows the evaluation results obtained by preparing curry according to the formulation shown in Table 1 and the method for producing ⁇ curry, and evaluating according to the method and criteria for evaluating the texture of ⁇ curry.
• oils and fats to be examined used in Examples and Comparative Examples were adjusted according to the following methods.
• Example 4 Purified sheaolein (iodine value 72) was used as the vegetable oil in the oil phase, and the oil to be examined used in Example 4 was obtained according to the formulation shown in Table 3 and the method for preparing the yeast extract-containing oil / fat composition. ..
• Palm Ace N (manufactured by Fuji Oil Co., Ltd.) is used as the vegetable oil in the oil phase, and is used in Comparative Example 6 according to the formulation shown in Table 3 and the preparation method of the yeast extract-containing oil / fat composition. Examination Oils and fats were obtained.
• the processed food made from roux using the oil and fat composition for roux of the present invention can obtain the same flavor as when pork fat or beef tallow is used as the raw material of the oil and fat composition for roux.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Mycology (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Edible Oils And Fats (AREA)

Priority Applications (4)

Applications Claiming Priority (2)

Publications (1)

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Family Applications (1)

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Cited By (2)

Citations (9)

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• 2021
  • 2021-09-29 EP EP21877438.8A patent/EP4241577A4/en not_active Withdrawn
  • 2021-09-29 CN CN202180067468.0A patent/CN116322365A/zh active Pending
  • 2021-09-29 JP JP2022505608A patent/JP7078198B1/ja active Active
  • 2021-09-29 US US18/028,758 patent/US20230329266A1/en active Pending
  • 2021-09-29 WO PCT/JP2021/035796 patent/WO2022075137A1/ja not_active Ceased

Patent Citations (9)

Non-Patent Citations (1)

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