WO2023238866A1

WO2023238866A1 - Processed oil and fat

Info

Publication number: WO2023238866A1
Application number: PCT/JP2023/021027
Authority: WO
Inventors: 資弘都倉; 仁美尾森; 由里菜鳥羽
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2022-06-07
Filing date: 2023-06-06
Publication date: 2023-12-14

Abstract

The purpose of the present invention is to provide processed oil and fat which suppresses an off-flavor derived from a plant protein material. This processed oil and fat, which contains transesterified oil and fat including palm-based oil and fat as a raw material, can suppress an off-flavor derived from a plant protein material.

Description

processed oils and fats

The present invention relates to processed fats and oils derived from vegetable protein materials for suppressing off-flavors.

The use of vegetable protein materials is increasing in the development of processed foods mainly made from plant-derived materials, such as plant-based foods (PBF). While vegetable protein materials are excellent materials rich in protein, when they are added to processed foods, plant-derived odors and flavors may be felt.

Various methods have been disclosed for suppressing or masking plant-derived odors and off-flavors of plant protein materials. For example, processed lecithin oil obtained by heating lecithin-containing oil (Patent Document 1), roasted oil obtained by roasting corn wet germ under specific conditions and pressing the oil (Patent Document 2), and peroxide value 15 to 180 and containing 10 to 100% milk fat (Patent Document 3), long-chain highly unsaturated fatty acids and/or esters thereof (Patent Document 4), and the like are disclosed.

Additionally, in a textured vegetable protein material that is one of the vegetable protein materials, an invention has been disclosed that can provide a textured vegetable protein material that suppresses plant-derived odors (Patent Document 5). Soybean protein material, unsaturated fatty acids with 3 or more double bonds, esters of unsaturated fatty acids with 3 or more double bonds, oxides of unsaturated fatty acids with 3 or more double bonds, and 3 or more double bonds It has been shown that an improved solid soybean protein material containing at least one additive selected from the group consisting of oxides of esters of unsaturated fatty acids has a reduced soybean odor.

Japanese Patent Application Publication No. 2016-67354 WO2018/186326 pamphlet WO2018/123598 publication pamphlet WO2005/046353 pamphlet JP2012-135280A

Both patent documents indicate that plant-derived odors and off-flavors are reduced. However, because the processing of the fats and oils is complicated and the fats and oils involve the risk of oxidative deterioration, they lack versatility. Furthermore, in improving the manufacturing process of vegetable protein materials, there is also a concern that oils and fats may deteriorate due to heating during the texturing process. As described above, there is a need for further improvement in the plant-derived flavor of processed foods containing vegetable protein materials. In the development of processed foods mainly made from plant-based materials, such as PBF, it is required that the food be plant-based, so there is a desire to develop plant-based materials that can reduce off-flavors.

Therefore, an object of the present invention is to provide a processed oil and fat that suppresses off-flavors derived from vegetable protein materials.

The inventors of the present invention conducted studies and found that processed oils and fats containing transesterified oils and fats including palm oils and fats as raw materials can suppress off-flavors derived from vegetable protein materials, and have completed the present invention. Ta.

That is, the present invention
(1) Processed oils and fats derived from vegetable proteins for suppressing off-flavors, which contain transesterified oils and fats including palm-based oils as raw materials;
(2) The processed oil or fat according to (1), wherein the amount of palmitic acid in the transesterified oil or fat is 10% by mass or more,
(3) The processed oil or fat according to (1) or (2), wherein the amount of unsaturated fatty acids in the transesterified oil or fat is 30% by mass or more and 75% by mass or less,
However, unsaturated fatty acids are the total amount of oleic acid, linoleic acid, and linolenic acid.
(4) The processed oil and fat according to (2), wherein the amount of palmitic acid in the processed oil and fat is 4.5% by mass or more,
(5) The processed oil and fat according to (3), wherein the amount of unsaturated fatty acids in the processed oil and fat is 90% by mass or less,
(6) Processed food containing processed oil and fat containing transesterified oil and fat containing palm-based oil and fat as raw materials, and vegetable protein material,
(7) The processed food according to (6), wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more,
(8) The processed food according to (6) or (7), wherein the amount of unsaturated fatty acids in the processed fat is 90% by mass or less,
(9) The processed food according to (6), wherein the processed food contains 5% by mass or more of water;
(10) A method for producing a processed food, including a step of mixing a vegetable protein material with a processed oil containing transesterified oil containing palm-based oil as a raw material, and a heat treatment step;
(11) The method for producing a processed food according to (10), wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more,
(12) The method for producing a processed food according to (10) or (11), wherein the amount of unsaturated fatty acids in the processed fat is 90% by mass or less,
(13) The method for producing a processed food according to (10), wherein at least the processed oil and fat, the vegetable protein material, and a raw material containing moisture are mixed, and then subjected to a heat treatment step;
(14) A method for suppressing off-flavors derived from vegetable proteins by blending processed oils and fats containing transesterified oils and fats including palm-based oils and fats as raw materials into processed foods containing vegetable protein materials;
(15) The method for suppressing off-flavors derived from vegetable protein according to (14), wherein the amount of palmitic acid in the processed oil is 4.5% by mass or more;
(16) An off-flavor suppressor derived from vegetable protein, which is a processed oil containing transesterified oil containing palm-based oil as a raw material;
(17) The off-flavor suppressor according to (16), wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more;
It is related to.

In other words, the present invention
(21) Processed oils and fats derived from vegetable proteins for suppressing off-flavors, which contain transesterified oils and fats containing palm-based oils and fats as raw materials;
(22) Processed food containing processed oil and fat containing transesterified oil and fat containing palm oil and fat as raw materials, and vegetable protein material,
(23) A method for suppressing off-flavors derived from vegetable proteins by blending processed oils and fats containing transesterified oils and fats including palm-based oils and fats as raw materials into processed foods containing vegetable protein materials;
(24) An off-flavor suppressor derived from vegetable protein, which is a processed oil containing transesterified oil containing palm-based oil as a raw material;
It is related to.

According to the present invention, by using this processed oil and fat, it is possible to obtain a processed food containing a vegetable protein material in which off-flavors derived from the vegetable protein material are suppressed.

The present invention will be explained in detail below.
In this specification, when an upper limit value and a lower limit value of a numerical range are indicated, the upper limit value and the lower limit value can be appropriately combined, and the resulting numerical range is also disclosed.

The term "off-flavor derived from vegetable protein materials" in the present invention refers to flavors that are felt to be undesirable and are emitted from the following vegetable protein materials. Specifically, examples include the bean odor, grassy odor, and astringent taste of legume protein materials such as soybeans, and the odor of grains derived from grains. In the present invention, by adding processed oils and fats containing transesterified oils and fats containing palm-based oils and fats as raw materials to processed foods containing vegetable protein materials, off-flavors derived from vegetable proteins can be suppressed. Further, when predetermined treatments such as heating and sterilization are performed, the off-flavor is often enhanced, and the present invention can be applied to such cases as well. That is, the processed oil and fat can more strongly exert the off-flavor suppressing effect on processed foods that include a heat treatment step. The heat treatment process here refers to heating such as baking, frying, oven, steam heating, and steaming, and heat sterilization such as retort sterilization and steam sterilization in the process of manufacturing the processed food. In one embodiment, the heating temperature in the heat treatment step is preferably 45 to 170°C. More preferably it is 50 to 150°C. Further, the processing time is 1 second to 120 minutes. The heat treatment can be performed by appropriately setting the heat treatment method, heating temperature, and treatment method depending on the purpose of heating.

The processed fats and oils of the present invention refer to edible fats and oils that are blended into processed foods described below. The edible fats and oils may be of vegetable or animal origin, but the processed fats and oils of the present invention are preferably of vegetable origin. This is because when designing a processed food that does not use animal meat or animal materials, it is desirable to use vegetable oils and fats when animal materials are not used.

The processed fats and oils of the present invention include transesterified fats and oils containing palm-based fats and oils as raw materials. The term "palm-based oil" as used herein refers to palm oil and oils and fats obtained from palm oil through a fractionation process such as dry fractionation, solvent fractionation, detergent fractionation, etc. Specifically, palm stearin, palm stearin fractionated high melting point oil, palm stearin fractionated low melting point oil, palm olein, palm super olein, palm medium melting point oil, fractionation of palm medium melting point oil, high melting point oil, palm medium melting point oil fractionation. Examples include low melting point oil. More preferred are palm olein, palm super olein, and palm medium melting point oil, still more preferred are palm olein and palm super olein, and even more preferred are palm olein. By selecting an appropriate palm oil or fat as a raw material, off-flavors derived from vegetable proteins can be suppressed. Note that hexane and acetone can be exemplified as the solvent used for solvent fractionation, and the fractionation methods may be combined.

In addition, "ester exchange" here refers to a processing method in which fatty acids bound to fats and oils are transesterified using a catalyst. As the catalyst used in the present invention, a chemical catalyst such as sodium methylate, a lipase having random transesterification activity, a lipase having position-specific transesterification activity, etc. can be used. From a manufacturing point of view, it is preferred to use random transesterification. In addition, when using lipase, a commercially available product can be used as the lipase, and its type is not limited.

It is preferable that the amount of palmitic acid in the transesterified fat or oil of the present invention is 10% by mass or more. More preferably, the lower limit is 11% by mass or more, 13% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 28% by mass or more. More preferably, the upper limit is 50% by mass or less, 48% by mass or less, 47% by mass or less, or 45% by mass or less. By including an appropriate amount of palmitic acid in the transesterified fat, it is possible to suppress off-flavors derived from vegetable proteins.

In the transesterified oil and fat of the present invention, it is preferable that the amount of unsaturated fatty acids in the transesterified oil and fat is 30% by mass or more. More preferably, the lower limit is 35% by mass or more, 40% by mass or more, 43% by mass or more, 45% by mass or more, or 48% by mass or more. More preferably, the upper limit is 75% by mass or less, 70% by mass or less, 68% by mass or less, or 65% by mass or less. By including an appropriate unsaturated fatty acid in the transesterified oil or fat, off-flavors derived from vegetable proteins can be suppressed.

In the processed oil and fat of the present invention, it is preferable that the amount of palmitic acid in the processed oil and fat is 4.5% by mass or more. More preferably 5% by mass or more, still more preferably 8 to 90% by mass, 10 to 80% by mass, 15 to 75% by mass, 20 to 70% by mass, 20 to 65% by mass, 20 to 60% by mass, 25 to 55% by mass. % by mass, or 25 to 50% by mass. By including an appropriate amount of palmitic acid in the processed oil and fat, off-flavors derived from vegetable proteins can be suppressed.

In the processed oil and fat of the present invention, it is preferable that the iodine value (IV) of the palm-based oil used as a raw material for the transesterified oil and fat is 45 or more. More preferably, the lower limit is 47 or more, still more preferably 50 or more, 53 or more, 55 or more, or 57 or more. More preferably, the upper limit is 115 or less, 110 or less, 105 or less, 100 or less, 95 or less, 90 or less, 85 or less, 80 or less, or 75 or less. By using an appropriate palm oil or fat as a raw material, off-flavors derived from vegetable proteins can be suppressed.

The processed fat and oil of the present invention preferably has an unsaturated fatty acid content of 90% by mass or less. More preferably 40 to 90% by weight, 45 to 88% by weight, 48 to 85% by weight, 48 to 80% by weight, 48 to 75% by weight, 48 to 70% by weight, or 48 to 65% by weight. By including an appropriate amount of unsaturated fatty acids in the processed oil and fat, off-flavors derived from vegetable proteins can be suppressed. Note that the term "unsaturated fatty acids" here refers to the total amount of oleic acid, linoleic acid, and linolenic acid.

The processed fats and oils of the present invention may include other edible fats and oils as raw materials as long as they include transesterified fats and oils made from palm-based fats and oils, as long as they do not impede the effects of the present invention. Specifically, transesterification may be performed using a mixture of palm-based oil and other edible oil as a raw material. The processed fat may also be a mixture of other edible fats and oils together with transesterified fats and oils made from palm-based fats and oils. Edible fats and oils that can be used include palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, rice oil, sesame oil, and even monkey oil. Processed oils and fats such as cocoa butter, shea butter, illipe butter, allanbracchia butter, high stearic acid/high oleic acid sunflower oil, transesterified oils and fats used in the production of cocoa butter substitute fats, and their fractionated oils; These fractionated oils, hardened oils, transesterified oils, hydrogenated oils, etc. can be appropriately selected depending on the purpose, and one or more selected from these can be used. In addition, animal fats described below can also be appropriately selected and used. However, when designing processed foods that do not use livestock meat or animal materials, it is preferable to use vegetable edible fats and oils.

When palm oil and fat are used in combination with other vegetable edible oils and fats as raw materials for the transesterified oil and fat contained in the processed oil and fat, the content of palm oil and fat as the raw material for the transesterified oil and fat contained in the processed oil and fat is as follows: 1 to 100% by mass is preferred. More preferably 5-100% by mass, 8-100% by mass, 10-100% by mass, 15-100% by mass, 20-100% by mass, 25-100% by mass, 30-100% by mass, 35-100% by mass. , 40-100% by mass, 45-100% by mass, 50-100% by mass, 55-100% by mass, 60-100% by mass, 65-100% by mass, 70-100% by mass, 75-100% by mass, or It is 80 to 100% by mass. By containing an appropriate amount of palm oil and fat as a raw material for transesterified oil and fat, off-flavors derived from vegetable proteins can be suppressed.

The processed oil and fat of the present invention preferably contains 0.5% by mass or more of the transesterified oil and fat in the processed oil and fat. More preferably, the lower limit is 1% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, Or 40% by mass or more. More preferably, the upper limit is 100% by mass or less. By containing an appropriate amount of the transesterified oil or fat in the processed oil or fat, off-flavors derived from vegetable proteins can be suppressed.

A preferred embodiment of the processed oil and fat of the present invention is composed only of transesterified oil and fat made from 100% by mass of palm-based oil and fat. Specific examples include transesterified fats and oils of palm oil, transesterified fats and oils of palm olein, transesterified fats and oils of medium-melting-point palm oil, transesterified fats and oils of palm superolein, and the like. In this embodiment, it is preferable to use palm olein, palm medium melting point oil, and palm superolein alone as raw materials. More preferably, palm olein or palm superolein is used alone, and even more preferably palm olein alone is used as a raw material.

In the present invention, by blending the processed oil and fat of the present invention into a processed food containing a vegetable protein material, a processed food with suppressed off-flavors derived from the vegetable protein can be obtained. It is preferable to blend the processed fat and oil in the processed food in an amount of 0.1 to 40% by mass. More preferably 0.8 to 30% by weight, still more preferably 1 to 25% by weight. By including an appropriate amount of the processed oil and fat, off-flavors derived from vegetable proteins can be suppressed.

The processed food of the present invention needs to contain a vegetable protein material. The effects of the present invention can be preferably obtained if the processed food contains vegetable protein material preferably in an amount of 1% by mass or more by dry weight. The effect of the present invention can be maximized at a content of more preferably 5% by mass or more, and still more preferably 10% by mass or more.

The vegetable protein materials used in the present invention are derived from oil seeds such as soybean, pea, mung bean, chickpea, rapeseed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, and palm sugar, or rice and barley. , grain seeds such as wheat, etc. Proteins derived from beans are preferred for the present invention, and soybeans are particularly preferred.

The vegetable protein material used in the present invention refers to one or more selected from tissue vegetable protein materials and powdered vegetable protein materials. In order to obtain the maximum effect of the present invention, it is desirable to include a textured vegetable protein material.

Textured vegetable protein materials that can be used as vegetable protein materials are those obtained by blending the aforementioned plant-derived protein materials and organizing them under high temperature and high pressure using a texturing device such as an extruder. There are various shapes such as fibrous, flake, sliced meat, and membrane. Note that the plant-derived protein material includes the above-mentioned ground plant material, extracted protein, concentrated protein, isolated protein, and the like. Examples include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, full-fat soybean flour, defatted soybean flour, concentrated soybean protein, isolated soybean protein, isolated pea protein, isolated mung bean protein, and the like. Although there are products that are distributed after being rehydrated, it is preferable to use a dried product (moisture content of 10% by mass or less) in the present invention. Also suitable for the present invention is a soybean material textured by pressing tofu. In the present invention, a textured legume protein material whose main raw material is beans is preferred, and a textured soybean protein material whose main raw material is soybean is particularly suitable. The textured vegetable protein material can be appropriately selected and used in any shape or size depending on the desired product form. Product forms called soybean meat and soybean puffs can also be used. The tissue-like vegetable protein material may be used after being crushed into a shape suitable for the product form.
The protein content in the textured vegetable protein material is preferably at least 30% by mass or more based on the dry weight of the material. More preferably, it is 40% by mass or more, and even more preferably 50% by mass.

The powdered vegetable protein material that can be used as the vegetable protein material used in the present invention is one obtained by pulverizing the above-mentioned plant seed material, and contains 50% by mass or more of protein based on the solid content after defatting. For the present invention, beans derived from beans are preferred, and soybean derived materials are particularly preferred. Commercially available powdered vegetable protein materials can be appropriately selected and used. Further, the powdered vegetable protein material may be powdered by adding oil or fat in advance to improve dispersibility in the dough. Furthermore, the present invention can also be used for oil-in-water emulsions, such as emulsion cards, which have the function of binding dough together. Also in this case, a powdered soybean protein material whose main ingredient is soybean is suitable. Note that the emulsion card herein refers to a homogenized emulsion containing a powdered vegetable protein material, water, and fats and oils.

The processed food of the present invention may contain animal materials. The animal material here refers to meat or animal fat.
Meat here refers to the meat of birds and animals such as cows, pigs, chickens, horses, sheep, deer, boars, turkeys, ducks, ostriches, and whales, and these can be used alone or in combination of two or more types. I can do it. Here, the birds and animals may be terrestrial animals or aquatic animals, but terrestrial animals are preferable. Moreover, the part and shape of the meat used are not particularly limited. When livestock meat is used in the processed food, the amount used is preferably 30% by mass or less in the processed food. More preferably, it is 20% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 3% by mass or less, 1% by mass or less, or 0% by mass. The amount of meat used may be determined as appropriate depending on the quality and concept required for the product. From the spirit of the present invention, it is desirable that animal meat is not used.
Furthermore, the term "animal fat" as used herein refers to fats and oils isolated or extracted from the above-mentioned bird and animal meat. When animal fat is used in the processed food, the amount used is preferably 30% by mass or less in the processed food. More preferably, it is 20% by mass or less, 15% by mass or less, 10% by mass or less, 8% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 1% by mass or less, or 0% by mass. The amount of meat or animal fat to be used may be determined as appropriate depending on the quality and concept desired for the product. For example, if the processed food is meatless or does not use animal raw materials, the animal meat or animal fat is not used at all. In view of the spirit of the present invention, it is desirable that animal fat is not used. In the present invention, processed foods that do not contain animal meat are referred to as meatless processed foods, and processed foods that do not use animal raw materials are referred to as processed foods that do not use animal raw materials.

(Other raw materials)
The processed food of the present invention can utilize known materials and food additives. For example, vegetables, starches, seasonings (salt, pepper, sugar, soy sauce, etc.), processed starches, dietary fibers, egg yolks, egg whites, emulsifiers, spices, flavorings, animal extracts, vegetable extracts, and other known additives. can be used as appropriate within a range that does not impede the effects of the present invention. If you want a meatless processed food or a processed food that does not use animal raw materials, use vegetable raw materials.

The processed food of the present invention can be prepared by a predetermined method for the processed food. Specifically, the processed food is obtained through a mixing process of raw materials, a heating process, a heating/pressure sterilization process such as retort sterilization, and a process of refrigeration/freezing of the product. Re-cooking of refrigerated or frozen products at restaurants or at home is also included in the prescribed method.

The method of containing the processed oil and fat may be by mixing it with other raw materials used in processed foods containing the vegetable protein material, or by adding a mixture of the processed oil and fat and the vegetable protein material to the processed food. Even when mixed with other raw materials used, the processed food with suppressed off-flavors derived from vegetable proteins can be obtained. Furthermore, when the textured vegetable protein material is used after being crushed, the effects of the present invention can be exerted even if the textured vegetable protein material is rehydrated, the processed oil and fat is added, and then crushed. Even if an oil-in-water emulsion containing the processed oil and fat is prepared and mixed with other raw materials, the effects of the present invention can be exerted. More preferably, the processed oil and fat is mixed with at least the vegetable protein material and water, and then subjected to a heat treatment step.

In addition, by including the processed oil and fat within a range that does not affect production during production of the vegetable protein material, it is expected that a vegetable protein material with suppressed off-flavors derived from the vegetable protein can be obtained.

Specific examples of processed foods of the present invention include hamburgers, patties, meatballs, nuggets, meatballs, ham, salami, sausages, gyoza, shumai, meat buns, xiaolongbao, minced meat cutlets, croquettes, frankfurters, American dogs, meat pies, ravioli, Processed foods for cooking include lasagna, meatloaf, cabbage rolls, stuffed meat such as peppers and lotus roots, seafood paste products such as kamaboko and chikuwa, game and fish products, minced meat, curry, keema curry, white sauce, and meat sauce. . Processed foods such as jerky and sliced meat for grilled meat for PBF are also included in the present invention. In particular, vegetable protein materials are sometimes used in processed foods as substitutes for livestock meat, and the processed fats and oils of the present invention can particularly exhibit maximum effects in such cases. These processed foods include frozen products, refrigerated products, dried products, and retort products. Hereinafter, embodiments of the invention will be described in more detail with reference to Examples.
Furthermore, we also process liquid forms such as cafe lattes, milk tea, soy milk, coffee drinks, protein drinks, fillings, fermented foods such as yogurt and cheese, whiteners, seasonings, sauces, soups, and hot pot soup bases. The effects of the present invention can also be exhibited in foods.

As a preferred embodiment of the processed food of the present invention, it is preferable that the raw materials do not contain animal components and are designed with vegetable components.

In a preferred embodiment of the processed food of the present invention, it is preferable that the processed food contains 5% by mass or more of water. More preferably, it is 6% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, or 30% by mass or more. The moisture referred to herein may be water used as a raw material for the processed food, or water contained in the raw material itself of the processed food. For example, water for rehydrating the textured vegetable protein material described below is also included in the water. Note that the moisture content is the moisture content at the time of measuring, blending, and mixing the raw materials of the processed food, and is not the moisture content in the final product form after cooking and processing. Even processed foods containing water can fully exhibit the effects of the present invention.

The present invention can also be considered as a method for suppressing off-flavors derived from vegetable proteins by including processed oils and fats containing transesterified oils and fats containing palm-based oils and fats as raw materials in processed foods containing vegetable protein materials. can.

Processed oils and fats containing transesterified oils and fats including palm-based oils and fats as raw materials of the present invention can also be regarded as off-flavor suppressants that suppress off-flavors derived from vegetable proteins. By blending the off-flavor suppressor into a processed food containing a vegetable protein material, it is possible to obtain the processed food in which off-flavors derived from the vegetable protein are suppressed. The off-flavor suppressant can be obtained and used in the same manner as the processed fat and oil.

Hereinafter, the present invention will be explained in more detail. In addition, "part" and "%" in the text mean a mass standard unless otherwise specified.

<Preparation of processed oils and fats>
Processed oils and fats used in the study were prepared. Table 1 shows the amount of palmitic acid, the amount of unsaturated fatty acids, the iodine value (IV) of each processed fat, and the amount of palmitic acid and the amount of unsaturated fatty acids in the transesterified fat contained in each processed fat. Each of the processed oils and fats was an oil and fat that corresponded to the example. The unsaturated fatty acid referred to here is the total amount of oleic acid, linoleic acid, and linolenic acid. In addition, palmitic acid, oleic acid, linoleic acid, and linolenic acid are based on the method of AOCS Official Method Ce 1h-05, and IV is based on the method of Standard Oil and Fat Analysis Test Method 2.3.4 established by the Japan Oil Chemists' Society. It was measured using
- For E1, 100 parts of palm olein (manufactured by Fuji Oil Co., Ltd., IV is 58) was subjected to random transesterification using 0.2 part of sodium methylate, and purified.
- E2 was obtained by subjecting 100 parts of palm super olein (manufactured by Fuji Oil Co., Ltd., IV is 68) to random transesterification using 0.2 part of sodium methylate, and then purifying it.
・E3 is purified by random transesterification of 100 parts of a mixture of rapeseed oil: palm super olein: high erucic acid rapeseed extremely hardened oil = 45:30:25, using 0.2 parts of sodium methylate. (all manufactured by Fuji Oil Co., Ltd.).
- E4 used was a mixture of rapeseed oil (manufactured by Fuji Oil Co., Ltd., IV: 117): E1 = 90:10.
- E5 used was a mixture of rapeseed oil: E2 = 60:40.
- E6 is a mixture of 100 parts of palm oil (manufactured by Fuji Oil Co., Ltd., IV is 52): soybean oil (manufactured by Fuji Oil Co., Ltd., IV is 131) = 85:15, and 0.0 parts of sodium methylate. Random transesterification was performed using two parts, and the purified product was used (both manufactured by Fuji Oil Co., Ltd.).

<Consideration 1>
According to the formulation in Table 2, textured soy protein material A ("Apex 1000" manufactured by Fuji Oil Co., Ltd.) was rehydrated with water for 1 hour. The rehydrated textured soybean protein material A was stirred and shredded for 15 seconds using a Robocoop (manufactured by FMI Corporation). Each fat and oil was added to the shredded textured soybean protein material A and stirred. It was filled into a retort bag and steamed at 90°C for 15 minutes. After the treatment, it was quickly frozen for 90 minutes to obtain processed foods containing the vegetable protein materials of Reference Example 1, Comparative Example 1, and Examples 1 to 5. Note that in Comparative Example 1, rapeseed oil (IV was 117) was used.

(Flavor evaluation method)
The obtained processed food was heated in a water bath at 95° C. for 6 minutes, and then subjected to tasting. The evaluation was carried out by four panelists who are usually engaged in the trial production of processed foods containing fats and oils and protein materials, based on the following criteria, and compared to Reference Example 1. Those with an evaluation of 3 points or more were judged to have suppressed the unusual flavor found in soybean protein. The evaluation results are shown in Table 2.

(Evaluation criteria)
The off-flavors derived from soybean protein (grassy smell, astringent taste) perceived in Reference Example 1, which did not contain oil or fat, were given a score of 0. Note that scores without judgment indicators were estimated from the judgment indicators above and below them.
1 point: An off-flavor similar to that felt in Reference Example 1 was felt, and its intensity was 90% of that of the Reference Example.
2 points: An off-flavor similar to that felt in Reference Example 1 was felt, and its intensity was 70% of that of the Reference Example.
3 points: An off-flavor similar to that felt in Reference Example 1 was felt, and its intensity was 50% of that of the Reference Example.
4 points: An off-flavor similar to that felt in Reference Example 1 was felt, and the intensity was 30% of that of the Reference Example.
5 points: An off-flavor similar to that felt in Reference Example 1 was felt, and the intensity was 10% of that in the Reference Example.

Reference Example 1, which did not contain oil or fat, had a soybean odor derived from soybean protein. On the other hand, in Comparative Example 1, the same off-flavor as in Reference Example 1 was felt, and its intensity was 90% of that in Reference Example. In the processed oils and fats of Examples 1 to 5, which contained palm-based oils and fats as raw materials and were subjected to transesterification, an off-flavor similar to that of Reference Example 1 was felt, but the intensity was less than 50%. Examples 1, 2, 4, and 5 showed a higher off-flavor suppressing effect. In particular, in Example 1, the intensity at which an off-flavor was felt was 10% of that in Reference Example 1, which was significantly suppressed.

<Consideration 2>
According to the formulations in Tables 3-1 and 3-2, textured soy protein material B ("Vegetex SHF" manufactured by Fuji Oil Co., Ltd.) and water were placed in a pot and rehydrated for 1 hour. Each fat and oil was added to the rehydrated textured soybean protein material B and mixed. The entire amount of the mixture was filled into a retort bag and sterilized by retort at 121°C for 10 minutes to obtain processed foods containing the vegetable protein materials of Reference Example 2, Comparative Example 2, and Examples 6 to 17. The evaluation method was the same as in Study 1, and a relative evaluation with respect to Reference Example 2 was performed. Sensory evaluation was performed by four panelists. The results are listed in Tables 3-1 and 3-2. Note that in Comparative Example 2, rapeseed oil was used.

Compared to Reference Example 2, Comparative Example 2 had the same off-flavor as Reference Example 2, and its intensity was 90%. On the other hand, when E1 processed oil was added alone to a processed food containing vegetable protein material in a dose-dependent manner, the same off-flavor as in Reference Example 2 was felt, but the intensity was suppressed to less than 50%. . The off-flavor suppressing effect was almost correlated with the blending amount of the vegetable oil (Examples 6 to 9).
Furthermore, even when E1 processed fat and oil was blended with rapeseed oil in the processed food in a dose-dependent manner, the same off-flavor as in Reference Example 2 was felt, but the intensity was less than 50% of that in Reference Example 2. . The off-flavor suppressing effect was correlated with the amount of processed oil and fat blended (Examples 10 to 14). In each case, Example 15 in which E2 was blended, Example 16 in which E2 was blended with rapeseed oil, and Example 17 in which E6 was blended, the same off-flavor as in Reference Example 2 was felt, but the intensity was lower than that in Reference Example. It was 2.3%. It was confirmed that the processed oil and fat of the present invention suppresses off-flavors derived from vegetable proteins even when used together with other vegetable edible oils and fats.

<Consideration 3>
Stir-fried minced meat was prepared according to the formulation in Table 4. Water was added to textured soybean protein material C ("Fujinic Ace 500" manufactured by Fuji Oil Co., Ltd.) and rehydrated for 1 hour. The rehydrated textured soybean protein material C and seasonings were added to a frying pan containing each processed oil and fat, and heated and boiled while stirring until the yield reached 85%. The obtained processed foods were stored in a refrigerator for one day to obtain processed foods containing the vegetable protein materials of Reference Example 3, Comparative Example 3, and Examples 18 to 20. In addition, the method for preparing the processed food of Example 20 is to prepare a preparation by adding processed oil and fat E1 to rehydrated textured soybean protein material C, add the preparation to a frying pan with seasonings, and stir. The mixture was heated and boiled down to a yield of 85%. Note that in Comparative Example 3, rapeseed oil was used. The evaluation was the same as in Study 1, and a relative evaluation with respect to Reference Example 3 was performed. Evaluation was made by four panelists. The obtained processed food was heated in a microwave and served as an evaluation sample.

(*) The preparation is a mixture of 18.7% by mass of textured soy protein material C and 46.7% by mass of water, rehydrated (for 1 hour), and 6.5% by mass of E1 added thereto.

In Reference Example 3, a soybean odor and a soybean odor derived from the soybean protein material were felt. In contrast to Reference Example 3, in Comparative Example 3, an off-flavor derived from the soybean protein material was felt, and the intensity was 90% of that of Reference Example 3, meaning that the off-flavor was not suppressed. On the other hand, Examples 18 and 19 had the same off-flavor as Reference Example 3, but the intensity was 30% or less. Further, even when the textured soybean protein material and the processed oil and fat were first mixed together and then the fried minced meat was prepared, the effect of suppressing off-flavors was obtained (Example 20).

<Consideration 4>
A soy milk drink was prepared according to the formulation shown in Table 5. Unadjusted soy milk (manufactured by Kikkoman Co., Ltd., moisture 91%) was heated to 60-70°C, and powdered soy protein material ("Fuji Pro 21 RT", manufactured by Fuji Oil Co., Ltd.) and emulsifier ("Ryoto Sugar Ester S1670") were added. (manufactured by Mitsubishi Chemical Corporation) and mixed. Furthermore, oil and fat were added while stirring with a homomixer, and the mixture was stirred for 10 minutes (8000 rpm). Thereafter, the mixture was homogenized using a high-pressure homomixer (150 kg/cm2) and filled into retort bags (60 g/piece). Retort sterilization was performed at 121° C. for 4 minutes to obtain processed foods containing the vegetable protein materials of Reference Example 4, Comparative Example 4, and Examples 21 and 22. The evaluation was the same as in Study 1, and a relative evaluation with respect to Reference Example 4 was performed. Evaluation was made by four panelists. The evaluation sample was prepared by heating the obtained processed food in a microwave.

In Reference Example 4, a soybean odor and a soybean odor derived from the soybean protein material were felt. In contrast to Reference Example 4, in Comparative Example 4, an off-flavor derived from the soybean protein material was felt, and the intensity was 90% of that of Reference Example 4, meaning that the off-flavor was not suppressed. On the other hand, Examples 21 and 22 had the same off-flavor as Reference Example 4, but the intensity was 30% or less.

Claims

A processed oil and fat derived from vegetable protein for suppressing off-flavors, which contains transesterified oil and fat including palm-based oil as a raw material.
The processed oil or fat according to claim 1, wherein the amount of palmitic acid in the transesterified oil or fat is 10% by mass or more.
The processed oil or fat according to claim 1 or 2, wherein the amount of unsaturated fatty acids in the transesterified oil or fat is 30% by mass or more and 75% by mass or less.
However, the unsaturated fatty acid is the total amount of oleic acid, linoleic acid, and linolenic acid.
The processed oil and fat according to claim 2, wherein the amount of palmitic acid in the processed oil and fat is 4.5% by mass or more.
The processed oil and fat according to claim 3, wherein the amount of unsaturated fatty acids in the processed oil and fat is 90% by mass or less.
A processed food containing processed oil and fat containing transesterified oil and fat including palm oil and fat as raw materials, and a vegetable protein material.
The processed food according to claim 6, wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more.
The processed food according to claim 6 or 7, wherein the amount of unsaturated fatty acids in the processed fat is 90% by mass or less.
The processed food according to claim 6, wherein the processed food contains 5% by mass or more of water.
A method for producing a processed food, comprising a step of mixing a processed oil containing a transesterified fat containing palm-based oil as a raw material with a vegetable protein material, and a heat treatment step.
The method for producing a processed food according to claim 10, wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more.
The method for producing a processed food according to claim 10 or 11, wherein the amount of unsaturated fatty acids in the processed fat is 90% by mass or less.
11. The method for producing a processed food according to claim 10, wherein at least the processed oil and fat, the vegetable protein material, and a raw material containing water are mixed, and then a heat treatment step is performed.
A method for suppressing off-flavors derived from vegetable proteins by blending processed oils and fats containing transesterified oils and fats including palm-based oils and fats as raw materials into processed foods containing vegetable protein materials.
The method for suppressing off-flavors derived from vegetable proteins according to claim 14, wherein the amount of palmitic acid in the processed oil is 4.5% by mass or more.
An off-flavor suppressor derived from vegetable protein, which is a processed oil containing transesterified oil containing palm-based oil as a raw material.
The off-flavor suppressor according to claim 16, wherein the amount of palmitic acid in the processed fat is 4.5% by mass or more.