Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
• • 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
  • A23D7/003—Compositions other than spreads
• • 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
  • 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
  • A23D7/0056—Spread compositions
• • 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
  • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
  • A23D7/04—Working-up
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
  • A23G1/38—Cocoa butter substitutes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean

Definitions

• the present invention relates to oil and fat compositions.
• Patent Document 1 foods using fats and oils for confectionery such as chocolate and/or cream that have a reduced oily feel with edible fats and oils containing organic acids obtained by desolventizing an organic acid solution such as ascorbic acid while stirring under reduced pressure.
• Patent Document 2 A method for obtaining the following has been devised.
• Patent Document 2 a method has been devised in which a high-intensity sweetener is added in the form of an aqueous solution to contain the high-intensity sweetener in edible fats and oils, and this is used to reduce the oiliness of chocolate, etc.
• Patent Document 1 states that the content of organic acids in fats and oils is usually 60 ppm or less, and Patent Document 2 states that the content of high-intensity sweeteners in fats and oils is usually 120 ppm or less, and both must be contained in large amounts. It is difficult. Therefore, depending on the application, it may not be possible to obtain a sufficient effect of reducing the oily feel.
• An object of the present invention is to sufficiently reduce the oily feel of processed oil and fat foods such as chocolate, and to provide an oil and fat composition suitable therefor.
• the present inventors have conducted intensive research and found that by preparing an oil and fat composition using a protein material with specific properties, the oily texture of processed oil and fat foods such as chocolate can be improved.
• the present invention has been completed based on the discovery that it is possible to significantly reduce the
• the present invention includes the following inventions.
• (1) After heating an aqueous solution containing 20% by mass of crude protein at 80°C for 30 minutes, the viscosity when measured at 25°C is 10,000 mPa ⁇ s or less, and the solubilization rate of 0.22M TCA is 30 to 95%.
• (2) The oil and fat composition of (1), wherein the protein material has an NSI of 80 or more.
• the oil and fat composition of (1) which has a water activity of 0.65 or less.
• the fat-processed food of (4) which is chocolate.
• the method for producing an oil or fat composition according to (1) in which an aqueous solution of a protein material is dispersed in an oil or fat raw material.
• the oil and fat composition of (1) which is an oily feel reducing agent.
• a method for reducing the oiliness of a processed fat food which comprises containing the fat composition of (1) in the processed fat food.
• an oil and fat composition suitable for obtaining an oil and fat processed food with reduced oily texture it is possible to obtain, by a simple method, an oil and fat composition suitable for obtaining an oil and fat processed food with reduced oily texture. Further, according to a specific aspect of the present invention, by using an oil and fat composition with sufficiently lowered water activity, it is possible to obtain an oil and fat processed food that can be stored for a long time and has a reduced risk of microbial growth.
• oils and fats commonly used in food applications, and specifically, high-erucin rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, Rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium chain triglycerides (MCT), shea butter, monkey fat, cocoa butter substitute, Examples include various animal and vegetable fats and oils such as babassu oil, milk fat, beef tallow, lard, fish oil, and whale oil. In the present invention, it is also possible to use one or more fats and oils selected from these that have been subjected to one or more processes selected from fractionation, curing, and transesterification.
• oil-soluble components can be dissolved in the oil and fat composition of the present invention within a range that does not impede the effects of the present invention.
• oil-soluble components include oil-soluble emulsifiers, pigments, and fragrances.
• oil-soluble emulsifiers include oil-soluble emulsifiers, pigments, and fragrances.
• the oil and fat composition of the present invention has a so-called water-in-oil emulsion structure in which the aqueous phase is finely dispersed in the oil phase
• an oil-soluble emulsifier that works to stabilize the emulsion structure is used.
• the oil-soluble emulsifier is an emulsifier that dissolves in fats and oils and has an HLB of 7 or less.
• polyglycerin ester one or more selected from polyglycerin ester, sugar ester, sorbitan ester, and monoglycerin fatty acid ester is preferable, and more preferably is preferably a polyglycerin ester, a sugar ester, or a distilled monoglyceride, particularly a polyglycerin ester, and among these, a polyglycerin condensed ricinoleic acid ester is most preferred.
• polyglycerin condensed ricinoleic acid ester is sometimes abbreviated as PGPR.
• the protein material used in the present invention needs to have a low viscosity after heating. That is, the viscosity after heating can be measured by preparing an aqueous solution of the present protein material with a crude protein content of 20% by mass, heating it at 80°C for 30 minutes, and then measuring the viscosity at 25°C.
• the viscosity after heating is 10,000 mPa ⁇ s or less, preferably 5,000 mPa ⁇ s or less, 1,000 mPa ⁇ s or less, 500 mPa ⁇ s or less, and more preferably 200 mPa ⁇ s or less, 100 mPa ⁇ s or less.
• the viscosity of the present protein material after heating exceeds 10,000 mPa ⁇ s, emulsifying properties may deteriorate and workability may deteriorate when preparing an oil or fat composition using the present protein material.
• this protein material requires a certain molecular weight.
• Molecular weight is defined by TCA solubilization rate.
• the TCA solubilization rate is defined as the ratio of the amount of crude protein dissolved in 0.22M TCA to the total amount of crude protein.
• the TCA solubilization rate is 30 to 95%, preferably 35 to 90%, more preferably 40 to 85%, and 50 to 80%.
• the present protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or more, which is used as an index of protein solubility. More preferably, those having an NSI of 85 or more, 90 or more, 95 or more, or 97 or more can be used.
• a high NSI of the present protein material indicates high dispersibility in water, which may contribute to the dispersion stability of the present protein material in an oil and fat composition. If the NSI is too low, precipitation tends to occur, which is not preferable.
• the crude protein content in the present protein material is preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 70% by mass or more. Protein materials with a high crude protein content can provide functionality with a smaller amount. Although such protein materials were not generally commercially available in the past, they can be obtained through modification and molecular weight adjustment treatments described below, and in recent years, they have become commercially available, such as the one manufactured by Fuji Oil Co., Ltd. It is also available as "MIRA-MAP2.0". In addition, commercially available soy protein materials such as Fujipro R, Fujipro 748, Fujipro CL, Hynewt AM (manufactured by Fuji Oil Co., Ltd.), etc. do not fall under this requirement.
• the origin of the protein material to be prepared above is not particularly limited, but proteins derived from plants, animals, or microorganisms can be used.
• Vegetable proteins include legumes such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, corn, buckwheat, and wheat.
• examples include proteins derived from grains such as rice, vegetables, fruits, algae, and microalgae.
• soybean-derived protein materials are prepared by further concentrating the protein from soybean raw materials such as defatted soybeans and whole soybeans, and are generally prepared using isolated soybean protein, concentrated soybean protein, or powdered soymilk.
• animal proteins include egg proteins including ovalbumin, milk proteins such as casein, whey, lactalbumin, and lactalbumin, proteins derived from blood such as plasma, serum albumin, and decolorized hemoglobin.
• milk proteins such as casein, whey, lactalbumin, and lactalbumin
• proteins derived from blood such as plasma, serum albumin, and decolorized hemoglobin.
• examples include proteins derived from livestock meat and proteins derived from seafood.
• proteins derived from microorganisms such as yeast, mold, and bacteria can be used. Even if the protein has poor solubility in water, a protein material that can be used in the present invention can be prepared by the treatment described below.
• the protein material used in the present invention can be obtained by applying a combination of "decomposition/denaturation treatment” that decomposes and/or denatures proteins, and "molecular weight distribution adjustment treatment” that adjusts the molecular weight distribution of proteins.
• “decomposition/denaturation treatment” include enzyme treatment, pH adjustment treatment (e.g. acid treatment, alkali treatment), denaturing agent treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, combinations thereof, and the like.
• Examples of the above-mentioned "molecular weight distribution adjustment treatment” include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof.
• the order and number of times of “decomposition/denaturation treatment” and “molecular weight distribution adjustment treatment” are not particularly limited.
• the decomposition/denaturation treatment may be performed after the decomposition/denaturation treatment, or both treatments may be performed simultaneously.
• performing "decomposition/denaturation treatment” between two or more “molecular weight distribution adjustment treatments” performing “molecular weight distribution adjustment treatment” between two or more “decomposition/denaturation treatments,” or multiple times each. It is also possible to perform the processing in any order.
• the “molecular weight distribution adjustment treatment” may not be performed.
• all the treatments starting from the raw material may be performed consecutively, or may be performed after a period of time.
• a commercially available product that has undergone a certain treatment may be used as a raw material to undergo other treatments.
• a protein material that has undergone molecular weight distribution adjustment treatment and a protein material that has not undergone molecular weight distribution adjustment treatment may be mixed to form a specific protein material.
• the ratio between the two can be adjusted as appropriate within the range that satisfies the above characteristics, but the mass ratio is, for example, 1:99 to 99:1, for example 50. :50 to 95:5, 75:25 to 90:10, etc.
• the protein material used in the present invention may be a protein material that has undergone "decomposition/denaturation/molecular weight distribution adjustment treatment.”
• reaction temperature can be 20 to 80°C, preferably 40 to 60°C.
• the treatment can be carried out within a pH range of, for example, pH 2 to pH 12, with the upper and lower limits being the values of .
• acid treatment it may be a method of adding an acid or a method of performing a fermentation treatment such as lactic acid fermentation.
• acids to be added include inorganic acids such as hydrochloric acid and phosphoric acid, acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid.
• examples include organic acids.
• the acid may be added using foods and drinks containing acids such as lemon juice, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar.
• an alkali such as sodium hydroxide or potassium hydroxide may be added.
• denaturing agents such as guanidine hydrochloride, urea, arginine, PEG, etc.
• heating temperatures include 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, 150°C.
• the upper and lower limits can be any temperature range of 60°C to 150°C, for example.
• cooling temperatures are -10°C, -15°C, -20°C, -25°C, -30°C, -35°C, -40°C, -45°C, -50°C, -55°C, -60°C,
• the range includes an upper limit and a lower limit of any temperature of -65°C, -70°C, and -75°C, for example, -10°C to -75°C.
• heating or cooling times include 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes
• Examples include a range where the upper and lower limits are arbitrary times of 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, from 5 seconds to 200 minutes.
• examples of pressure conditions include a range with upper and lower limits of arbitrary pressures of 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, 600MPa, 700MPa, 800MPa, 900MPa, and 1,000MPa, for example, 100MPa to 1,000MPa. Can be mentioned.
• examples of solvents used include alcohols and ketones, such as ethanol and acetone.
• examples of minerals used include divalent metal ions such as calcium and magnesium.
• supercritical treatment for example, carbon dioxide in a supercritical state at a temperature of about 30° C. or higher and a pressure of about 7 MPa or higher can be used.
• ultrasonic treatment the treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and a power of 100 to 1,000 W, for example.
• electrolysis treatment for example, an aqueous protein solution can be treated by applying a voltage of 100 mV to 1,000 mV.
• the treatment to degrade and/or denature proteins is selected from denaturant treatment, heat treatment, and combinations thereof.
• Those skilled in the art can appropriately set the processing conditions for adjusting the molecular weight distribution of proteins, such as the type of filter medium, gel filtration carrier, centrifugal rotation speed, current, time, etc.
• filter media include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, and the like.
• carriers for gel filtration include dextran, agarose, and the like.
• centrifugation conditions include 1,000 to 3,000 x g for 5 to 20 minutes.
• the raw materials of the present invention are evaluated according to the following procedure. ⁇ Moisture> Determined by normal pressure heating loss method (105°C for 12 hours).
• TCA solubilization rate Add an equal amount of 0.44M trichloroacetic acid (TCA) to a 2% by mass aqueous solution of protein material to make a 0.22M TCA solution, and let the percentage of soluble nitrogen be the value measured by Kjeldahl method. Basically, it is calculated by rounding off the number to the second decimal place.
• ⁇ NSI> Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, centrifuge at 1400 x g for 10 minutes, and collect supernatant liquid (I). Next, 100 ml of water is added again to the remaining precipitate, stirred again with a propeller at 37°C for 1 hour, and then centrifuged to collect the supernatant liquid (II). Combine liquids (I) and (II) and add water to the mixture to make 250ml. After filtering this through filter paper (No. 5), the nitrogen content in the filtrate is measured by the Kjeldahl method.
• the amount of nitrogen in the sample is measured by the Kjeldahl method, and the ratio of the amount of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total amount of nitrogen in the sample is expressed as mass % and is defined as NSI. Basically, it is calculated by rounding off the number to the second decimal place.
• the fat and oil composition of the present invention preferably contains the protein material used in the present invention in an amount of 10 ppm or more, more preferably 15 ppm or more, and still more preferably 20 ppm or more. If the content of the present protein material is less than 10 ppm in the oil or fat composition, the effect of reducing the oily feel may not be sufficiently achieved.
• the oil and fat composition of the present invention preferably contains 30,000 ppm or less of the protein material used in the present invention, more preferably 25,000 ppm or less, still more preferably 20,000 ppm or less, and most preferably is 15,000 ppm or less. If the content of the present protein material exceeds 30,000 ppm in the oil or fat composition, an off-taste derived from the present protein material may occur.
• the protein material used in the present invention not be sufficiently effective if it is simply dispersed in solid or powder form in the fat or oil composition.
• the aqueous phase is prepared by dissolving the present protein material and, if necessary, glycerin in water.
• the oil phase is prepared using the above-mentioned fats and oils, or all or part of the fats and oils as raw materials. An emulsifier or the like is dissolved in the oil phase as necessary.
• the obtained aqueous phase is dispersed in an oil phase to obtain a water-in-oil emulsified oil and fat composition.
• Various methods can be used for dispersion. Specifically, a high-pressure homogenizer, an ultrasonic emulsifier, or a two-liquid collision type emulsifier, also called a wet jet mill, can be used.
• a suitable emulsifying device By using a suitable emulsifying device, a predetermined oil or fat composition can be obtained.
• the general emulsification conditions when using a high-pressure homogenizer are 5 to 40 MPa and 1 to 30 passes. Thereby, the particle size of the aqueous phase in the oil phase can be adjusted to 50 to 2000 nm.
• the mechanism by which the oil-fat composition of the present invention provides the effect of reducing the oily texture in processed oil-fat foods is that the aqueous solution containing the protein material used in the present invention is dispersed in the oil-fat composition. It is thought that the effect of phase inversion of the emulsified state in the oral cavity is expressed, and the oily feeling is reduced. This assumption is based on the fact that simply dispersing a solid/powder in an oil or fat composition will not produce sufficient effects, and that dispersing it in an aqueous solution in an oil or fat composition will be more effective. You can tell from the results that it is effective.
• the concentration of the aqueous solution containing the protein material used in the present invention is preferably 1 to 60% by weight, more preferably 3 to 50% by weight, More preferably it is 5 to 40% by weight, most preferably 10 to 30% by weight.
• concentration of the aqueous solution containing the protein material is less than 1% by weight, the amount of the protein material is small, and the sufficient oily feeling reducing effect derived from the present protein material may not be obtained.
• concentration of the aqueous solution containing the present protein material exceeds 60% by weight, the saturated solubility of the aqueous solution may be exceeded and appropriate physical properties may not be obtained.
• the water activity of the oil and fat composition can be kept low.
• Water activity is an index for understanding the amount of water that can be used by microorganisms as the amount of water in food increases. Especially in foods with a long shelf life, keeping the water activity low increases the industrial value.
• the water activity of the oil and fat composition in a specific aspect of the present invention is preferably 0.65 or less, more preferably 0.60 or less, still more preferably 0.55 or less, most preferably 0. It will be 50 or less.
• a method of suppressing the water activity of the oil or fat composition to 0.65 or less includes preferably blending glycerin into the aqueous phase of the oil or fat composition.
• the amount of glycerin blended in the oil and fat composition is preferably 0.01% by mass or more, further preferably 0.05% by mass or more, 0.08% by mass or more, and most preferably 0.01% by mass or more. .11% by mass or more. If the amount of glycerin blended in the oil or fat composition is less than 0.01% by mass, the amount of water required in place of glycerin increases, so that the water activity may not be sufficiently reduced.
• the processed fat food obtained using the fat composition of the present invention preferably contains the protein material used in the present invention in an amount of 2 ppm or more, more preferably 3 ppm or more, and even more preferably 4 ppm. That's all. If the content of the present protein material is less than 2 ppm in the fat-and-oil processed food, the effect of reducing the oily texture may not be sufficiently achieved.
• the processed fat food of the present invention preferably contains the protein material used in the present invention in an amount of 6000 ppm or less, more preferably 5000 ppm or less, still more preferably 4000 ppm or less, and most preferably Preferably it is 3000 ppm or less. If the content of the present protein material exceeds 6,000 ppm in the oil-fat processed food, an off-flavor originating from the present protein material may occur.
• oil and fat composition of the present invention is not limited to specific foods, and can be used in various oil and fat processed foods such as chocolate, cream, margarine, frying, and spraying.
• oil and fat processed foods that require reduction in oily texture
• use of this oil and fat composition can reduce undesirable flavor.
• it is particularly suitable for use in situations where an oily feel is likely to be felt, since it has the effect of reducing this oily feel.
• oil and fat processed foods with a relatively high oil content for example, oil content of 30% by mass or more, or oil content of 35% by mass or more
• oil and fat processed foods containing milk solids, and the like can be mentioned.
• chocolates are examples of foods with a relatively high oil content.
• Chocolates are not particularly limited as long as they are food products containing fats and oils as a continuous phase and are manufactured by a previously known chocolate manufacturing process.
• this technique can be applied to chocolates with an oil content of 30 to 70% by mass, such as coated chocolate.
• this technology can be applied to ganache, which is an emulsion using chocolate containing 30 to 70% by mass of oil.
• white chocolate and milk chocolate are more effective than black chocolate and sweet chocolate.
• it can be mixed with all other raw materials in a molten state, or added as additional oil after conching.
• the emulsion type is not particularly limited, but examples include a water-in-oil type, a composition in an emulsified state containing a partially unstable state, and confectionery using the same. be able to.
• the oil and fat composition of the present invention can also be considered as an oily feel reducing agent. Specifically, after heating an aqueous solution containing 20% by mass of crude protein at 80°C for 30 minutes, the viscosity when measured at 25°C is 10,000 mPa ⁇ s or less, and the solubilization rate of 0.22M TCA is 30 to 95%.
• an oil and fat composition containing a protein material having the following properties in an oil and fat processed food it is possible to obtain an oil and fat processed food with a reduced oily feel.
• the present invention can also be considered as a method for reducing the oiliness of processed oil and fat foods. Specifically, after heating an aqueous solution containing 20% by mass of crude protein at 80°C for 30 minutes, the viscosity when measured at 25°C is 10,000 mPa ⁇ s or less, and the solubilization rate of 0.22M TCA is 30 to 95%.
• an oil and fat composition containing a protein material having the following properties in an oil and fat processed food it is possible to obtain an oil and fat processed food with a reduced oily feel.
• oil and fat composition examples 1 to 18 and oil and fat composition comparative examples 1 to 4 were prepared according to the formulations in Tables 1 to 4.
• the method for preparing the oil and fat composition was in accordance with the "Method for Preparing an Oil and Fat Composition.”
• the water activity (Aw) of the oil and fat composition was measured at 25°C using a water activity measuring device AquaLab TDL manufactured by Meter Japan.
• Palm fractionation blended oil a mixture of equal amounts of palm olein (iodine value 56) manufactured by Fuji Oil Co., Ltd. and palm fractionated intermediate melting point part (iodine value 45) manufactured by Fuji Oil Co., Ltd. was used.
• PGPR polyglycerin condensed ricinoleate
• ⁇ Glycerin manufactured by Kishida Chemical Co., Ltd. was used as the glycerin.
• Method for preparing oil and fat composition 1
• Raw materials classified into a water phase and an oil phase were mixed to prepare an aqueous phase and an oil phase.
• the aqueous phase was gradually added to the oil phase while it was being stirred to form an almost emulsion.
• a high-pressure homogenizer was used to prepare an oil and fat composition that was a water-in-oil emulsified oil and fat composition.
• the conditions of the high pressure homogenizer were 10 MPa and 5 passes.
• Oil and fat processed foods 1 to 18 prepared using the oil and fat compositions Examples 1 to 18 all had an oily texture evaluation that was above the acceptance standard.
• soybean protein material A it was observed that the effect of reducing oiliness was improved depending on the content in processed oil and fat foods.
• an oil and fat composition suitable for obtaining an oil and fat processed food with reduced oiliness by a simple method.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
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• Inorganic Chemistry (AREA)
• Oil, Petroleum & Natural Gas (AREA)
• Proteomics, Peptides & Aminoacids (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Biochemistry (AREA)
• Edible Oils And Fats (AREA)

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• 2023
  • 2023-06-13 EP EP23827048.2A patent/EP4544915A1/en active Pending
  • 2023-06-13 WO PCT/JP2023/021839 patent/WO2023248862A1/ja not_active Ceased
  • 2023-06-13 JP JP2024528870A patent/JPWO2023248862A1/ja active Pending
  • 2023-06-13 US US18/869,837 patent/US20250331531A1/en active Pending

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