WO2024038767A1 - 油脂含有固型食品の製造方法 - Google Patents

油脂含有固型食品の製造方法 Download PDF

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Publication number
WO2024038767A1
WO2024038767A1 PCT/JP2023/028384 JP2023028384W WO2024038767A1 WO 2024038767 A1 WO2024038767 A1 WO 2024038767A1 JP 2023028384 W JP2023028384 W JP 2023028384W WO 2024038767 A1 WO2024038767 A1 WO 2024038767A1
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Prior art keywords
oil
fat
solid food
mass
producing
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English (en)
French (fr)
Japanese (ja)
Inventor
茂樹 水嶋
知樹 上山
弘志 狩野
量太 井上
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Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
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Fuji Oil Co Ltd
Fuji Oil Holdings Inc
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Priority to JP2023575663A priority Critical patent/JP7578204B2/ja
Publication of WO2024038767A1 publication Critical patent/WO2024038767A1/ja
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    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to solid foods containing fats and oils.
  • oils and fats on the market that have nutritional physiological functions, such as n-3 fatty acids such as DHA and EPA, and MCT (medium chain fatty acid triglycerides).
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • n-3 fatty acids such as DHA and EPA
  • MCT medium chain fatty acid triglycerides
  • Chocolates are also foods containing large amounts of fats and oils, and aerated chocolates, which are made into porous structures by whipping molten chocolate, are also known. There is also a type of aerated chocolate called baked chocolate that retains its shape even in high-temperature environments (Patent Document 1). On the other hand, as a food material containing a large amount of fat and oil, powdered fat and oil, so-called creaming powder, is known (Patent Document 2).
  • Porous snacks made mainly of starch have a light texture that melts in the mouth due to the use of liquid oil, but they also have a "rough texture" derived from the starch body, and they also contain Oil content is limited. Even in the case of potato chips, which have a relatively high oil content, the oil content is about 35% (Non-Patent Document 1).
  • the creaming powder of Patent Document 2 has an oil content in solid content of 52.5%, but since it is a powder, it is not something to be ingested as a food.
  • oil-in-water emulsions that are spray-dried often contain water, and it is difficult to obtain solids with a size of several mm to several cm or more from this emulsion. It is.
  • the present invention has developed a solid food that maintains a light texture that is mainly composed of liquid oil and that melts in the mouth, while also having a large amount of fat and oil (more than 50% by mass) and a smooth texture resulting from this. The challenge was preparation.
  • the present inventors succeeded in producing a large amount of oil and fat by drying a highly concentrated oil-in-water emulsion made by blending oil and fat with a protein material with specific properties.
  • the present inventors have discovered that it is possible to prepare a novel oil- and fat-containing solid food that contains the following ingredients and maintains a light texture that melts in the mouth, and has completed the present invention.
  • the present invention provides (1) a method for producing an oil-containing solid food having a size of 3 mm or more in both the length, width, and height directions, which includes all steps 1 to 3 below.
  • the total amount of fat, protein material, and water in the oil-in-water emulsion is 100% by mass, 50 to 90% by mass of fats and oils with a solid fat content of 50% or less at 25°C, as shown below
  • the protein material having properties A) and (B) is 0.5 to 10% by mass, and the amount of water is 8 to 30% by mass.
  • A After heating an aqueous solution containing 20% by mass of crude protein at 80°C for 30 minutes, the viscosity is 10,000mPa ⁇ s or less when measured at 25°C.
  • B TCA solubilization rate of 0.22M is 30% to 95%.
  • (2) The method for producing an oil-and-fat-containing solid food according to (1), wherein the drying method is frying.
  • moisture content is 5% by mass or less.
  • B) TCA solubilization rate of 0.22M is 30% to 95%.
  • the present invention (1) When the total of fats and oils with a solid fat content of 50% or less at 25°C, protein material, and water is 100% by mass, the fats and oils are 50 to 90% by mass, and the following (A) and (B) Prepared by drying an oil-in-water emulsion containing 0.5 to 10% by mass of protein material and 8 to 30% by mass of water, which has the properties of A method for producing a solid food containing oil and fat.
  • the present invention it is possible to prepare a solid food that has a light texture even though the solid food contains oil and fat at a high concentration of 50% by mass or more.
  • Electron micrographs (left figure) of the fractured surfaces of the preparations prepared by defoaming the oil-in-water emulsion of Example 1 and frying them at 100°C, 5 kPa, 15 minutes, and 180°C, normal pressure, 2
  • This is an electron micrograph (right image) of a cut surface of a prepared product fried for a minute. It is an enlarged photograph of the cut surface of the left figure of FIG. 1 of Example 1.
  • the fats and oils of the present invention refer to substances that are insoluble or poorly soluble in water and easily soluble in neutral lipids. Namely, soybean oil, rapeseed oil, corn oil, safflower oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, lard, beef tallow, fish oil, medium chain fatty acids. Examples include triglycerides such as triglyceride, those modified by transesterification, hydrogenation treatment, etc., and fatty acids obtained by decomposing these.
  • the fatty acids constituting the triglycerides also include polyunsaturated fatty acids (eg, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA, arachidonic acid, and ⁇ -linolenic acid and/or ethyl ester).
  • polyunsaturated fatty acids eg, eicosapentaenoic acid/EPA, docosahexaenoic acid/DHA, arachidonic acid, and ⁇ -linolenic acid and/or ethyl ester.
  • the solid fat content at 25°C is 50% or less, preferably 25% or less, and more preferably 10% or less. Fats and oils with low viscosity are preferred, with a kinematic viscosity (cSt) at 40° C.
  • polyunsaturated fatty acid (PUFA)-containing fats and oils or medium chain fatty acid triglycerides (MCT) are more preferred, and medium chain fatty acid triglycerides are most preferred.
  • PUFA polyunsaturated fatty acid
  • MCT medium chain fatty acid triglycerides
  • the term "polyunsaturated fatty acid-containing fat or oil” refers to one in which the total of DHA, EPA, arachidonic acid, and linoleic acid is contained in the fat or oil constituent fatty acids in an amount of 50% by mass or more.
  • the total amount of DHA and EPA is 10% by mass or more, and more preferably 10% by mass or more of DHA is contained.
  • Medium-chain fatty acid triglyceride is a triglyceride in which 90% by mass or more of the fat-and-oil constituent fatty acids is caproic acid and/or caprylic acid.
  • oil-soluble substances can be added to this oil and fat for the purpose of imparting physiological functions.
  • carotenoids and carotenoid derivatives e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • flavonoids e.g., ⁇ -carotene or ⁇ -carotene, 8'-apo- ⁇ -carotenal, 8'-apo- ⁇ -carotenoic acid esters
  • pigments such as turmeric,
  • fat-soluble vitamins such as vitamins A, D, E, K, coenzyme Q10 and their derivatives (vitamin A esters and vitamin E esters, such as vitamin A acetate and vitamin A palmitate and tocopherol acetate), dibutyl hydroxy Examples include, but are not limited to, antioxidants such as toluene (BHT), butylated hydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, ⁇ -oryzanol, rapeseed oil extract, and L-ascorbic acid ester. It's not a thing.
  • antioxidants such as toluene (BHT), butylated hydroxyanisole (BHA), licorice oil extract, sesame oil unsaponifiables, ⁇ -oryzanol, rapeseed oil extract, and L-ascorbic acid ester. It's not a thing.
  • the protein material used in the present invention needs to have a low viscosity after heating. That is, it can be measured by preparing an aqueous solution of 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.
  • 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%. If the TCA solubilization rate is too low, the viscosity tends to increase after heating, which is not appropriate, and the transmittance decreases. On the other hand, if the TCA solubilization rate is too high, the amount of protein that contributes to emulsifying properties will decrease and a large amount of protein material will need to be blended, which will reduce the degree of freedom in blending, which is not preferable.
  • 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 a protein material indicates high dispersibility in water, which may contribute to the dispersion stability of the oil-in-water emulsion of the present invention. If the NSI is too low, precipitation tends to occur, which is not preferable.
  • the crude protein content in the 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.
  • the origin of the protein material to be prepared 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, wheat, Examples include proteins derived from grains such as rice, vegetables, fruits, algae, and microalgae.
  • soybean-derived protein materials are prepared by further concentrating protein from soybean raw materials such as defatted soybeans and whole soybeans, and are generally made from isolated soybean protein, concentrated soybean protein, powdered soymilk, Alternatively, it conceptually includes those processed in various ways.
  • animal proteins include egg proteins including ovalbumin, milk proteins such as casein, whey, lactalbumin, and lactoglobulin, proteins derived from blood such as plasma, serum albumin, and bleached hemoglobin, and proteins derived from livestock meat. Examples include proteins, proteins derived from seafood, and the like.
  • 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 oil-in-water emulsion of the present invention is subjected to 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. It can be obtained by Examples of the above-mentioned “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.
  • 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 oil-in-water emulsion of this embodiment is 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 the protein is selected from denaturant treatment, heat treatment, and combinations thereof.
  • Those skilled in the art can appropriately set the conditions for the treatment to adjust the molecular weight distribution of the protein, such as the type of filter medium, carrier for gel filtration, 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. It is possible to distribute and use a product mixed with the above-mentioned oil-based material in any proportion.
  • an emulsifier can be blended in addition to the above-mentioned protein materials.
  • the emulsifier herein includes synthetic emulsifiers and natural emulsifiers. Specifically, in addition to synthetic emulsifiers such as monoacylglycerol, diacylglycerol, polyglycerin fatty acid ester, sucrose fatty acid ester, sodium stearoyl lactate, calcium stearoyl lactate, polyoxyethylene derivatives, fatty acid salts, and modified starch, lecithin and enzymatically decomposed Naturally derived lecithins such as lecithin, hydrogenated enzymatically decomposed lecithin, hydroxylecithin, phosphatidylglycerol, phosphatidic acid, acetylated lecithin, lecithin derivatives obtained by chemically or enzymatically treating these, soybean saponin, Quillaja saponin, etc.
  • Examples include naturally occurring saponins.
  • proteins that do not meet the above-mentioned requirements for protein materials, such as milk casein and lactalbumin that have not been subjected to the treatment of the present invention are also included in the emulsifier if they have emulsifying properties.
  • the oil-in-water emulsion will now be explained.
  • the content of fats and oils is 50 to 90% by mass, preferably 60 to 85% by mass, and more preferably 70 to 80% by mass. If it is too small, the meaning of the present invention will not be fulfilled, and if it is too large, the shape of the dough will collapse during shaping and drying.
  • the protein material is 0.5 to 10% by weight, preferably 1 to 7% by weight, more preferably 1.5 to 5% by weight, and most preferably 2 to 4% by weight. If the amount is too low, the fats and oils will not remain in the dough, resulting in poor dough shaping.
  • the amount of water is 8 to 30% by weight, preferably 10 to 25% by weight, and more preferably 15 to 20% by weight. If it is too small, the dough will become hard and difficult to mold. If there is too much, the dough will not only be too soft and difficult to mold, but will also be scattered during the drying process.
  • oils and fats and protein materials various substances can be added as long as they do not affect the present invention, and are exemplified below.
  • various oligosaccharides and polysaccharides can be added as saccharides.
  • saccharides with small to medium molecular weight such as various oligosaccharides and dextrins, polysaccharides such as starch, gum arabic, pectin, xanthan gum, locust bean gum, water-soluble soybean polysaccharides, and water-soluble pea polysaccharides.
  • Gum arabic which itself has emulsifying properties, is particularly preferred.
  • the aqueous phase can be prepared by preparing an aqueous solution of the above-mentioned specific protein material. Other raw materials may or may not be added to the aqueous solution as needed.
  • the concentration of the protein material in the aqueous solution is not particularly limited, and examples thereof include 1 to 40%, 2 to 35%, 3 to 30%, 4 to 20%, 5 to 15%, and 6 to 10%.
  • the aqueous phase may be prepared without using the above protein material.
  • the pH of the aqueous phase is not particularly limited, and the pH may not be adjusted or may be adjusted by adding an acid or alkali. Examples of the pH of the aqueous phase include 3-10, 4-6.5, and 7-9.
  • the preparation temperature of the aqueous phase portion is not particularly limited, and may be, for example, room temperature. In a more specific embodiment, if it contains a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating, it can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. Those skilled in the art can appropriately determine the raw materials to be added to the aqueous phase. For example, when adding salts or water-soluble fragrances, they are added to the aqueous phase.
  • the oil phase may be prepared using only oil or fat, or may be prepared by mixing oil and fat with oil-soluble materials and dissolving or dispersing the mixture at a temperature range of, for example, 50 to 80°C, preferably 55 to 70°C. It's okay.
  • a protein material may be dispersed in the oil phase.
  • Those skilled in the art can appropriately determine the raw materials to be added to the oil phase. For example, when using lipophilic emulsifiers, lipophilic fragrances, etc., they may be added to part or all of the raw material fats and oils.
  • the obtained oil phase and aqueous phase are heated, for example, to 40 to 80°C, preferably 55 to 70°C, and mixed to pre-emulsify.
  • Pre-emulsification can be performed using a rotary stirrer such as a homomixer. After preliminary emulsification, homogenize using a homogenizer. Alternatively, all the raw materials may be mixed without pre-emulsification and homogenized using a homogenizer. In more specific embodiments, pre-emulsification and/or homogenization may be performed multiple times.
  • all or a portion of the water phase and a portion of the oil phase may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized; All or part of the ingredients may be mixed and pre-emulsified, and the remaining ingredients may be added and homogenized, or these steps may be repeated.
  • homogenization equipment include homomixers; high-pressure homogenizers; colloid mills; ultrasonic emulsifiers; ajihomo mixers with both agitator and homomixer functions; cutter blade mixers such as silent cutters and Stefan cookers; extruders and emulders.
  • a rotor-stator type in-line mixer such as the above may be mentioned, but since the emulsion prepared in the present invention becomes a highly viscous dough, a cutter blade mixer can be suitably used. If the obtained dough contains many air bubbles, they will be dispersed during the frying process, so defoaming is performed as necessary by vacuuming or centrifugation.
  • an oil-in-water emulsion can be obtained.
  • the continuous phase is an aqueous phase, but the emulsion has a shape-retaining property and contains a larger amount of an oil phase as a dispersed phase than the aqueous phase.
  • the oil-and-fat-containing solid food of the present invention can be obtained by the following drying operation.
  • the oil-in-water emulsion obtained above is then dried.
  • the drying method may be a known method, such as heat drying, ventilation drying, freeze drying, etc.
  • the drying temperature is not particularly limited, but is preferably 150°C or lower, more preferably 120°C or lower, and most preferably 100°C or lower. Examples include 40-90°C, 45-80°C, 50-70°C, and 55-65°C.
  • the drying time is not particularly limited, but examples include 1 hour to 72 hours, 5 hours to 48 hours, and 10 hours to 24 hours. Specific examples of the drying device include a continuous hot air drying device and a microwave drying device. Furthermore, drying by frying is also effective in the present invention.
  • Frying may be carried out in a normal pressure environment or in a reduced pressure environment; in the former case, the temperature is preferably 110°C to 220°C, more preferably 120°C to 200°C, and most preferably 130°C to 190°C. In the latter case, the temperature is preferably 60°C to 140°C, more preferably 80°C to 120°C.
  • the heating time can be exemplified as several seconds to several minutes for the former, and several minutes to several tens of minutes for the latter. Select as appropriate from temperature, pressure, etc. Frying performed in a reduced pressure environment (vacuum frying) is most suitable for the present invention because extreme puffing is suppressed and solid foods with strength can be obtained.
  • the internal structure of the product of the present invention that has been vacuum fried has fewer holes of several mm to several tens of mm and layered structures caused by air bubbles, but it has a fine structure. It has many pores of 5 ⁇ m or less, preferably 0.5 to 3 ⁇ m, derived from oil droplets.
  • the fats and oils used for frying are preferably so-called solid fats with a melting point of 25°C or higher, more preferably those with an SFC of 40% or higher at 25°C.
  • Solid fats generally have low iodine values and high oxidative stability. It is preferable that the fats and oils located in the outer layer of the food have high oxidation stability from the viewpoint of maintaining flavor. In addition, when eating at room temperature, it is preferable that the melting point of the fat and oil located in the outer layer is higher, since it is less likely to stick to the container or hands. However, if all the fats and oils in the food are solid fats, the texture, including melt-in-the-mouth texture, will be significantly inferior, and nutritional functions cannot be expected.
  • the melting point is preferably 55°C or lower, more preferably 50°C or lower, and most preferably 45°C or lower.
  • the fats and oils in the fat-containing solid food are partially replaced with frying oil, and the frying oil is added to the solid food.
  • the amount of fat and oil used during emulsion preparation will be reduced, so in the case of functional fats and oils such as medium-chain fatty acid triglycerides or fats and oils containing polyunsaturated fatty acids, excessive substitution will not be carried out during frying.
  • the physical properties of the fat or oil in the solid food may change, and it is desirable to take this into consideration during frying operations.
  • the content of medium chain triglycerides in the fats and oils of solid foods is preferably 30% by mass or more, more preferably 60% by mass or more, and more preferably 80% by mass or more. Most preferably.
  • the total amount of polyunsaturated fatty acids DHA, EPA, arachidonic acid, and linoleic acid among the constituent fatty acids in the fats and oils of solid foods is 10% by mass.
  • the total amount of each fatty acid of DHA and EPA is preferably 10% by mass or more, even more preferably 10% by mass or more of DHA fatty acids, and most preferably 30% by mass or more. .
  • the solid food obtained by the above operation preferably contains 5% by mass or less of water, more preferably 3% by mass or less. Further, it is a solid food containing 50 to 98% by mass, preferably 60 to 95% by mass, and more preferably 70 to 93% by mass of fats and oils having a solid fat content of 50% or less at 25°C.
  • Its shape has dimensions of 3 mm or more in both the length, width, and height directions. Preferably it is 4 mm or more, more preferably 5 mm or more. If it is small, it becomes difficult to ingest it as a main food. The larger the size, the wider the scope of its use as food, but it can also affect the drying process. It is preferably 50 mm or less in both the length and width directions, and more preferably 20 mm or less. The optimal size can be set depending on the drying method.
  • the solid food of the present invention may be ingested as is, but by adding various flavorings, it becomes possible to more actively ingest the aforementioned fats and oils and functional components dissolved in the fats and oils.
  • seasonings include common salt, glutamic acid, yeast extract, etc., as well as animal products such as cheese and bonito, nuts, legumes such as sesame and soybean flour, and vegetable products such as spices and herbs. I can list things.
  • the substances used for flavoring are preferably blended in advance when preparing the oil-in-water emulsion, but flavoring can also be carried out by spraying or the like after drying.
  • the foods of the present invention and their raw materials are evaluated according to the following procedure.
  • ⁇ NSI> Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, centrifuge at 1,400 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.
  • TCA solubility 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.
  • Soy protein material A Decomposition/denaturation/molecular weight distribution adjustment product of isolated soy protein. (Fuji Oil Co., Ltd. test product, moisture 1.2%, crude protein content 79.3%, TCA solubilization rate 61.8%, viscosity after heating 28 mPa ⁇ s, NSI 98.1)
  • Pea protein material A A processed product of pea protein that undergoes decomposition/denaturation and molecular weight distribution adjustment.
  • test product moisture 1.1%, crude protein content 56.8%, TCA solubilization rate 58.2%, viscosity after heating 145mPa ⁇ s, NSI 99.6)
  • Oil-in-water emulsion was prepared according to the formulation shown in Table 1.
  • Example of normal pressure frying An oil-in-water emulsion was prepared using the same formulation as in Example 1. This product was fried for 2 minutes at 180°C under normal pressure to obtain a dry product. Further, the obtained dried product was left in an oven at 60° C. for 1 hour, and the sample height was confirmed. The obtained food had shape retention at 60°C and exhibited properties similar to those of the vacuum-fried food of Example 1, but had a slightly porous, soft, and light texture.

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155959A (en) * 1981-03-23 1982-09-27 Nisshin Oil Mills Ltd:The Preparation of rice cake
JPS59106269A (ja) * 1982-12-13 1984-06-19 Nisshin Oil Mills Ltd:The 固形マヨネ−ズ様食品
JP2001161274A (ja) * 1999-09-30 2001-06-19 Fuji Oil Co Ltd ソフトキャンデーの製造法
JP2001197865A (ja) * 2000-01-19 2001-07-24 Fuji Oil Co Ltd 含油餡生地の製造法
JP2002209521A (ja) * 2001-01-17 2002-07-30 Fuji Oil Co Ltd 含水チョコレート類及びその製造方法
JP2020092691A (ja) * 2018-12-03 2020-06-18 不二製油株式会社 ケトン食用栄養組成物

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001058272A1 (fr) * 2000-02-08 2001-08-16 Fuji Oil Company, Limited Aliments emulsionnes a haute teneur en huile et a faible teneur en humidite, et leur procede de fabrication

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57155959A (en) * 1981-03-23 1982-09-27 Nisshin Oil Mills Ltd:The Preparation of rice cake
JPS59106269A (ja) * 1982-12-13 1984-06-19 Nisshin Oil Mills Ltd:The 固形マヨネ−ズ様食品
JP2001161274A (ja) * 1999-09-30 2001-06-19 Fuji Oil Co Ltd ソフトキャンデーの製造法
JP2001197865A (ja) * 2000-01-19 2001-07-24 Fuji Oil Co Ltd 含油餡生地の製造法
JP2002209521A (ja) * 2001-01-17 2002-07-30 Fuji Oil Co Ltd 含水チョコレート類及びその製造方法
JP2020092691A (ja) * 2018-12-03 2020-06-18 不二製油株式会社 ケトン食用栄養組成物

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