JP2011217690A - Oil and fat composition - Google Patents
Oil and fat composition Download PDFInfo
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- JP2011217690A JP2011217690A JP2010091988A JP2010091988A JP2011217690A JP 2011217690 A JP2011217690 A JP 2011217690A JP 2010091988 A JP2010091988 A JP 2010091988A JP 2010091988 A JP2010091988 A JP 2010091988A JP 2011217690 A JP2011217690 A JP 2011217690A
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、フライ用やスプレー用に好適に用いることができる油脂組成物に関する。 The present invention relates to an oil and fat composition that can be suitably used for frying and spraying.
フライ用油脂に求められる性質として、酸化安定性、熱安定性に優れることが挙げられるが、近年ではこれらに加え、フライ食品の風味やコク味が良好であることが要求される。また、フライ用油脂に求められる性質としては、フライ食品の油っぽさが少ない食感であることも挙げられる。 The properties required for frying fats and oils include excellent oxidation stability and thermal stability. In recent years, in addition to these, it is required that the flavor and richness of fried foods be good. Moreover, as a property calculated | required by the fats and oils for frying, it is mentioned that it is the food texture with few oiliness of fried food.
以前から、酸化安定性の高いパーム系の油脂がフライ用油脂として広く用いられている。パーム油をフライ用油脂として用いると、フライ食品の衣立ちが良好となり、油っぽさを抑えてサクサク感を感じやすくすることが知られている。しかし、パーム油には特有の風味があり、また揚げたときのコク味が少ないという問題がある。 For a long time, palm-based fats and oils having high oxidation stability have been widely used as frying fats and oils. It is known that when palm oil is used as a fat or oil for frying, the dressing of the fried food becomes good and the oiliness is suppressed to make it feel crispy. However, palm oil has a peculiar flavor, and there is a problem that there is little richness when fried.
このような課題を解決する方法として、特許文献１には、ヨウ素価６０以上のパーム低融点油脂に太白胡麻油を含有するフライ用油脂組成物を使用することにより、良好な風味と良好な食感のフライ食品が得られることが開示されている。しかし、この方法では、フライ食品が油っぽく、べとついた食感になってしまうとともに、フライ食品に十分なコク味を持たせるには至らなかった。 As a method for solving such a problem, Patent Document 1 discloses that, by using an oil composition for frying containing thick white sesame oil in a palm low melting point oil or fat having an iodine value of 60 or more, good flavor and good texture are obtained. It is disclosed that fried foods can be obtained. However, with this method, the fried food is oily and has a sticky texture, and the fried food has not been given a sufficient rich taste.
特許文献２には、パーム系油脂とハイエルシン菜種極度硬化油とのエステル交換油脂及び融点２５℃未満の油脂を含有するフライ用油脂組成物が開示されている。しかし、この特許文献２のフライ用油脂組成物を用いたフライ食品に十分なコク味を持たせることはできなかった。 Patent Document 2 discloses an oil and fat composition for frying that contains a transesterified oil and fat of palm-based oil and fat and Hyelsin rapeseed extremely hardened oil and an oil and fat having a melting point of less than 25 ° C. However, the fried food using the oil composition for frying disclosed in Patent Document 2 could not have a sufficient rich taste.
特許文献３には、パーム系油脂と構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂とを混合しエステル交換した油脂Ａ、パーム系油脂と構成脂肪酸として炭素数２２の飽和脂肪酸を１５質量％以上含有する油脂とを混合しエステル交換した油脂Ｂ、及びパーム系油脂Ｃを含有し、構成脂肪酸組成においてオレイン酸の含有量が４５質量％以下であることを特徴とした油脂組成物が開示されている。しかし、この油脂組成物を用いたフライ食品では、油っぽさや砂糖泣きが改善されたものの、コク味が十分ではなかった。 Patent Document 3 discloses a fat A obtained by mixing and transesterifying a fat and oil containing 15% by mass or more of a saturated fatty acid having 18 to 20 carbon atoms as a constituent fatty acid and a fatty acid having a carbon number of 22 as a constituent fatty acid. It contains fats and oils B that have been transesterified by mixing with fats and oils containing 15% by mass or more of saturated fatty acids, and palm oils and fats C, and the content of oleic acid in the constituent fatty acid composition is 45% by mass or less. An oil and fat composition is disclosed. However, in the fried food using this oil and fat composition, although the oiliness and sugar crying were improved, the rich taste was not sufficient.
本発明の目的は、風味豊かでコク味があり、しかも油っぽさの少ないフライ食品が得られる油脂組成物、及び該油脂組成物を使用して得られる食品を提供することにある。 An object of the present invention is to provide an oil / fat composition from which a fried food with a rich flavor and richness and a low oiliness can be obtained, and a food obtained by using the oil / fat composition.
本発明者らは、上述の問題点を解決すべく鋭意研究した結果、パーム系油脂に極少量の堅果油を添加すると、該油脂を使用して得られるフライ食品は風味豊かでコク味があり、油っぽさが少ないという知見を得た。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a very small amount of nut oil to palm oil and fat, and the fried food obtained using the oil and fat has a rich flavor and richness. The knowledge that there is little oiliness was acquired.
本発明は、前記知見に基づいて成されたもので、堅果油を０．１〜１０質量％含有することを特徴とする油脂組成物及びこの油脂組成物を用いた食品を提供するものである。 The present invention is made on the basis of the above findings, and provides an oil / fat composition containing 0.1 to 10% by mass of nut oil and a food using the oil / fat composition. .
本発明の油脂組成物を使用すると、風味豊かでコク味があり、しかも油っぽさも少ないフライ食品等を得ることができる。 When the oil and fat composition of the present invention is used, it is possible to obtain a fried food or the like that is rich in flavor, rich in taste, and less oily.
以下、本発明の油脂組成物について、その好ましい実施形態に基づいて詳述する。
本発明の油脂組成物は、堅果油を０．１〜１０質量％含有するものである。
上記堅果油としては、アーモンド、へーゼルナッツ、カシュ―ナッツ、オーナッツ、松実、ブラジルナッツ、ペカンナッツ、ピスタチオ、マカデミアナッツ等から得られた油脂、並びにこれらの油脂に硬化、分別及びエステル交換のうちの１種又は２種以上の操作を施した油脂を挙げることができ、これらの油脂の中の１種又は２種以上を用いることができる。
前記堅果油は、特徴として、油でありながら油っぽさを感じさせず、食用として用いた場合に肉、魚料理やサラダ等の素材の美味しさを引き立てるとされている。その中でも、マカデミアナッツ油はパルミトオレイン酸（ＰＯＡ）を多く含み、各種ビタミンやミネラル、抗酸化物質も多く含むことから、近年身体によい栄養食品としても脚光を浴びているものである。本発明の油脂組成物においては、前記堅果油のうちマカデミアナッツ油を使用することが望ましい。
本発明の油脂組成物における前記堅果油の含有量は、０．１〜１０質量％、好ましくは０．１〜３質量％である。堅果油の含有量が１０質量％を超えると、堅果油独特の風味やコク味が強すぎ、使用に適する食品が非常に限られる。また、堅果油の含有量が０．１％よりも少ないと、食品に十分なコク味・風味を与えることができない。なお、エステル交換油脂を使用した場合は、エステル交換に使用した堅果油を合わせて堅果油の含有量を算出するものとする。
Hereinafter, the oil and fat composition of the present invention will be described in detail based on its preferred embodiments.
The oil and fat composition of the present invention contains 0.1 to 10% by mass of nut oil.
Examples of nut oils include fats and oils obtained from almonds, hazelnuts, cashew-nuts, oats, pine nuts, Brazil nuts, pecan nuts, pistachios, macadamia nuts, etc. The fats and oils which performed seed | species or 2 or more types of operations can be mentioned, and 1 type, or 2 or more types in these fats and oils can be used.
It is said that nut oil does not feel oily while being oil, and enhances the deliciousness of materials such as meat, fish dishes and salads when used for food. Among them, macadamia nut oil is rich in palmitooleic acid (POA), and also rich in various vitamins, minerals, and antioxidants, and has recently attracted attention as a nutritional food good for the body. In the oil and fat composition of the present invention, it is desirable to use macadamia nut oil among the nut oils.
Content of the said nut oil in the oil-fat composition of this invention is 0.1-10 mass%, Preferably it is 0.1-3 mass%. When the content of nut oil exceeds 10 mass%, the flavor and richness peculiar to nut oil are too strong, and the food suitable for use is very limited. Moreover, when there is less content of nut oil than 0.1%, sufficient richness and flavor cannot be given to foodstuffs. When transesterified oils and fats are used, the content of nut oil is calculated by adding the nut oils used for transesterification.
上記エステル交換の方法は常法によればよく、化学的触媒による方法でも、酵素による方法でもよい。
上記化学的触媒としては、例えば、ナトリウムメチラート等のアルカリ金属系触媒が挙げられ、また、上記酵素としては、例えば、アルカリゲネス（Ａｌｃａｌｉｇｅｎｅｓ）属、リゾープス（Ｒｈｉｚｏｐｕｓ）属、アスペルギルス（Ａｓｐｅｒｇｉｌｌｕｓ）属、ムコール（Ｍｕｃｏｒ）属、ペニシリウム（Ｐｅｎｉｃｉｌｌｉｕｍ）属等に由来するリパーゼが挙げられる。なお、該リパーゼは、イオン交換樹脂或いはケイ藻土やセラミック等の担体に固定化して、固定化リパーゼとして用いることもできるし、粉末の形態で用いることもできる。
The transesterification method may be a conventional method, and may be a chemical catalyst method or an enzyme method.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, and the mucor. Lipases derived from the genus (Mucor), the genus Penicillium, and the like can be mentioned. The lipase can be used as an immobilized lipase by being immobilized on an ion exchange resin or a carrier such as diatomaceous earth or ceramic, or can be used in the form of powder.
本発明の油脂組成物は、パーム系油脂を７０質量％以上含有することが好ましい。パーム系油脂としては、パーム油、パームオレイン、スーパーオレイン、パームステアリン及びパーム中融点画分等のパーム分別油、パーム硬化油、パーム分別硬化油等を例示することができ、また、これらのパーム系油脂を用いたエステル交換油脂でもよい。これらのパーム系油脂は、単独で使用してもよいし、また２種以上を混合した配合油として使用してもよい。これらの中でもパーム油、パーム分別油、エステル交換油脂を用いるのが好ましく、パーム分別軟部油、エステル交換油脂が特に好ましい。
本発明の油脂組成物におけるパーム系油脂の含有量は、好ましくは油脂組成物中の７０質量％以上、さらに好ましくは７５質量％以上、最も好ましくは８０質量％以上である。パーム系油脂の含有量が７０質量％よりも小さいと、油っぽい食感となってしまう。また、パーム系油脂の含有量の上限は、好ましくは９９質量％、さらに好ましくは９４質量％である。
The oil / fat composition of the present invention preferably contains 70% by mass or more of palm oil / fat. Examples of the palm oil and fat include palm oil, palm olein, super olein, palm stearin, palm fractionated oil such as palm middle melting point fraction, palm hardened oil, palm fraction hardened oil, and the like. Transesterified fats and oils using oils and fats may be used. These palm-based fats and oils may be used alone or as a blended oil in which two or more kinds are mixed. Among these, it is preferable to use palm oil, palm fractionated oil, and transesterified oil and fat, and palm fractionated soft part oil and transesterified oil and fat are particularly preferable.
The content of the palm-based fat / oil in the oil / fat composition of the present invention is preferably 70% by mass or more, more preferably 75% by mass or more, and most preferably 80% by mass or more in the oil / fat composition. When content of palm oil fat is smaller than 70 mass%, it will become oily texture. Moreover, the upper limit of the content of palm oil is preferably 99% by mass, and more preferably 94% by mass.
上記パーム系油脂を用いたエステル交換油脂を使用した場合は、エステル交換に使用したパーム系油脂を合わせてパーム系油脂の含有量を算出するものとする。上記パーム系油脂を用いたエステル交換油脂は、常法により得ることができ、例えば前記堅果油のエステル交換についての説明を適宜適用することができる。上記パーム系油脂を用いたエステル交換油脂の好ましい例を以下に挙げる。 When transesterified fats and oils using the palm-based fats and oils are used, the content of palm-based fats and oils is calculated by combining the palm-based fats and oils used for transesterification. Transesterified fats and oils using the above-mentioned palm-based fats and oils can be obtained by a conventional method. For example, the description of transesterification of the nut oil can be applied as appropriate. Preferable examples of the transesterified oil and fat using the palm oil and fat are listed below.
本発明の油脂組成物においては、パーム系油脂と構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂とを混合しエステル交換した油脂（以下、油脂Ａとする）を５〜４０質量％、特に５〜３０質量％含有するのが好ましい。この油脂Ａを得るための構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂としては、大豆油、菜種油、米油、綿実油、とうもろこし油、サフラワー油、ひまわり油、落花生油、ゴマ油、ハイオレイックキャノーラ油、ハイオレイックサフラワー油、ハイオレイックひまわり油、パーム油、ラード等の中から選ばれた１種又は２種以上の油脂の極度硬化油が挙げられる。また、構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂としては、牛脂、サル脂、シア脂、マンゴー脂、コクム脂、イリッペ脂も挙げられる。また、これらの分別油やこれらの極度硬化油も挙げられる。本発明では、これらの中から選ばれた１種又は２種以上を用いることができる。本発明では、構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂として、パーム極度硬化油、大豆極度硬化油を用いるのが好ましく、パーム極度硬化油を用いるのがさらに好ましい。また、エステル交換において、パーム系油脂と、構成脂肪酸として炭素数１８〜２０の飽和脂肪酸を１５質量％以上含有する油脂との使用比率（前者：後者、質量基準）は、４０〜９９：１〜６０が好ましい。 In the oil and fat composition of the present invention, 5 oils and fats (hereinafter referred to as oil and fat A) obtained by transesterification by mixing palm fats and oils and fats and oils containing 15% by mass or more of saturated fatty acids having 18 to 20 carbon atoms as constituent fatty acids. It is preferable to contain -40 mass%, especially 5-30 mass%. As fats and oils containing 15 mass% or more of saturated fatty acids having 18 to 20 carbon atoms as constituent fatty acids for obtaining this fat A, soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut Examples include extremely hardened oils of one or more oils and fats selected from among oil, sesame oil, high oleic canola oil, high oleic safflower oil, high oleic sunflower oil, palm oil, lard and the like. Moreover, as fats and oils containing 15 mass% or more of saturated fatty acids having 18 to 20 carbon atoms as constituent fatty acids, beef tallow, monkey fat, shea fat, mango fat, kokum fat, and iripe fat are also included. Moreover, these fractionation oils and these extremely hardened oils are also mentioned. In this invention, 1 type, or 2 or more types chosen from these can be used. In the present invention, it is preferable to use palm extremely hardened oil or soybean extremely hardened oil, and more preferably palm extremely hardened oil, as an oil containing 15% by mass or more of a saturated fatty acid having 18 to 20 carbon atoms as a constituent fatty acid. . Moreover, in transesterification, the usage ratio (the former: latter, mass reference | standard) of palm-type fats and oils and fats and oils containing 15 mass% or more of C18-C20 saturated fatty acids as constituent fatty acids is 40-99: 1. 60 is preferred.
また、本発明の油脂組成物においては、パーム系油脂と構成脂肪酸として炭素数２２の飽和脂肪酸を１５質量％以上含有する油脂を混合してエステル交換した油脂（以下油脂Ｂとする）を１〜３０質量％、特に３〜２０質量％含有することが好ましい。この油脂Ｂを得るための構成脂肪酸として炭素数２２の飽和脂肪酸を１５質量％以上含有する油脂としては、魚油極度硬化油、ハイエルシン菜種極度硬化油等が挙げられ、ハイエルシン菜種極度硬化油を用いることが好ましい。さらに、ハイエルシン菜種極度硬化油としては、ヨウ素価５以下のものが好ましく、特に、エルシン酸を２０〜６０質量％含有する菜種油をヨウ素価５以下、融点５０℃以上まで水素添加したものを用いるのが好ましい。また、ハイエルシン菜種極度硬化油は、構成脂肪酸組成として、ステアリン酸が好ましくは３８〜４４質量％、さらに好ましくは３９〜４３質量％、アラキジン酸が好ましくは５〜１１質量％、さらに好ましくは６〜１０質量％、ベヘン酸が好ましくは４５〜５１質量％、さらに好ましくは４６〜５０質量％のものを用いるのがよい。また、エステル交換において、パーム系油脂と、構成脂肪酸として炭素数２２の飽和脂肪酸を１５質量％以上含有する油脂との使用比率（前者：後者、質量基準）は、５０〜８４：１６〜５０が好ましい。 Moreover, in the oil-fat composition of this invention, the fats and oils (henceforth fat and oil B) which transesterified by mixing the fats and oils containing 15 mass% or more of saturated fatty acids of carbon number 22 as a constituent fatty acid with 1-percent are 1-. It is preferable to contain 30 mass%, especially 3-20 mass%. Examples of oils and fats containing 15% by mass or more of saturated fatty acids having 22 carbon atoms as constituent fatty acids for obtaining the oils and fats B include fish oils extremely hardened oils, high erucin rapeseed extremely hardened oils, and the like. Is preferred. Furthermore, as the Hyelsin rapeseed extremely hardened oil, those having an iodine value of 5 or less are preferable, and in particular, rapeseed oil containing 20 to 60% by mass of erucic acid is hydrogenated to an iodine value of 5 or less and a melting point of 50 ° C. or more. Is preferred. Moreover, as for the hyelin rapeseed extremely hardened oil, as a constituent fatty acid composition, stearic acid is preferably 38 to 44% by mass, more preferably 39 to 43% by mass, arachidic acid is preferably 5 to 11% by mass, and more preferably 6 to 6%. 10% by mass and behenic acid are preferably 45 to 51% by mass, more preferably 46 to 50% by mass. Moreover, in transesterification, the usage ratio (the former: the latter, mass reference | standard) of palm-type fats and oils containing 15 mass% or more of C22 saturated fatty acids as a constituent fatty acid is 50-84: 16-50 preferable.
また、本発明の油脂組成物は、油脂として、パーム系油脂である前記パーム分別軟部油を２０〜９３質量％含有することが好ましい。 Moreover, it is preferable that the oil-fat composition of this invention contains 20-93 mass% of said palm fractionation soft part oils which are palm type fats and oils as fats and oils.
従って、本発明の油脂組成物は、油脂として、パーム系油脂を７０質量％以上含有し、且つパーム分別軟部油を２０〜９３質量％、油脂Ａを５〜４０質量％及び油脂Ｂを１〜３０質量％含有することが好ましい。 Therefore, the oil-and-fat composition of the present invention contains 70% by mass or more of palm-based oils and fats as oils and fats, 20 to 93% by mass of palm fraction soft part oil, 5 to 40% by mass of oils and fats A and 1 to 1 of oils and fats B. It is preferable to contain 30 mass%.
本発明の油脂組成物は部分硬化油を含有しないことが好ましい。本発明で述べる部分硬化油とは、油脂の融点を上昇させることを目的として水素添加を行った油脂であり、通常構成脂肪酸中にトランス脂肪酸が１０〜５０質量％程度含まれている。一方、天然油脂中にはトランス酸が殆ど存在せず、反芻動物由来の油脂に１０質量％未満含まれているにすぎない。近年、化学的な処理、特に水素添加に付されていない油脂組成物、即ち実質的にトランス酸を含まない油脂組成物であって、適切なコンシステンシーを有するものも要求されているためである。 The oil / fat composition of the present invention preferably contains no partially hardened oil. The partially hardened oil described in the present invention is a fat and oil that has been hydrogenated for the purpose of raising the melting point of the fat and oil, and usually contains about 10 to 50% by mass of trans fatty acid in the constituent fatty acid. On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. This is because, in recent years, there has been a demand for a fat composition that has not been subjected to chemical treatment, particularly hydrogenation, that is, a fat composition that is substantially free of trans acid and has an appropriate consistency. .
本発明の油脂組成物においては、前記堅果油及び前記パーム系油脂等以外の食用油脂を用いてもよい。該食用油脂としては、食用可能な油脂であれば特に制限はなく、例えば、オリーブ油、ごま油、こめ油、サフラワー油、大豆油、とうもろこし油、なたね油、パーム核油、ひまわり油、ぶどう油、綿実油等の植物油脂、牛脂、ラード、乳脂及び魚油等の動物油脂、さらに、これら動植物油脂を分別、水素添加又はエステル交換したもの等が挙げられ、このうち１種又は２種以上を使用することができる。 In the oil and fat composition of the present invention, edible fats and oils other than the nut oil and the palm oil and fat may be used. The edible fats and oils are not particularly limited as long as they are edible fats and oils, for example, olive oil, sesame oil, sesame oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm kernel oil, sunflower oil, grape oil, cottonseed oil Vegetable oils and fats such as beef tallow, lard, milk fat and fish oil, and animal oils and fats, and those obtained by separating, hydrogenating or transesterifying these animal and vegetable oils. Among these, one or more of these may be used. it can.
本発明の油脂組成物には、必要に応じて、得られる油脂組成物の風味・色調・作業性等を害さない少量の、好ましくは５質量％以下のレシチン、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、グリセリン脂肪酸エステル及びその誘導体等の食用乳化剤、天然フレーバー、合成フレーバー、動植物抽出エキス、シーズニングオイル等の呈味剤を用いることができる。
また、一般的に使用される添加物、例えば、トコフェロール、アスコルビン酸脂肪酸エステル及びシリコーン等の中から選ばれた１種又は２種以上を含有させても良い。
In the oil and fat composition of the present invention, if necessary, a small amount of lecithin, sucrose fatty acid ester, sorbitan fatty acid ester of preferably 5% by mass or less, which does not impair the flavor, color tone, workability and the like of the obtained oil and fat composition. , Edible emulsifiers such as propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester and derivatives thereof, natural flavors, synthetic flavors, animal and plant extract extracts, seasoning oils and other flavoring agents it can.
Moreover, you may contain the 1 type (s) or 2 or more types chosen from the additive generally used, for example, tocopherol, ascorbic-acid fatty acid ester, silicone, etc.
本発明の油脂組成物を用いた食品としては、ドーナツ、揚げパン、フリッター、フライドポテト、天ぷら、素揚げ、空揚げ等のフライ食品が例示できる。
また、本発明の油脂組成物は、スプレー用としても好適に用いることができ、例えばポテトやコーン、米、小麦粉等を原料としたスナック菓子類、プレッツェル、ハードビスケット、クラッカー等の菓子類、パン類、ケーキ類等の食品に用いることができる。
Examples of foods using the oil and fat composition of the present invention include fried foods such as donuts, fried bread, fritters, french fries, tempura, fried foods, and fried foods.
The oil and fat composition of the present invention can also be suitably used for spraying, for example, snacks made from potato, corn, rice, flour, etc., confections such as pretzels, hard biscuits, crackers, and breads It can be used for foods such as cakes.
次に実施例により本発明を詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。
〈実施例１〉
ヨウ素価５２．１のパーム油７５質量％と、ヨウ素価１．５のパーム極度硬化油２５質量％との配合油１０ｋｇを、ナトリウムメチラートを触媒としてランダムエステル交換反応を行った後、脱色（白土３％、８５℃、９．３×１０2Ｐａ以下の減圧下）、脱臭（２５０℃、６０分間、水蒸気吹き込み量５％、４．０×１０2Ｐａ以下の減圧下）を行い、エステル交換油脂Ａを得た。
一方、ヨウ素価５２．１のパーム油７５質量％と、ヨウ素価１．５のハイエルシン菜種極度硬化油２５質量％との配合油１０ｋｇを、エステル交換油脂Ａと同様の方法でエステル交換反応、漂白、脱臭を行い、エステル交換油脂Ｂを得た。
前記エステル交換油脂Ａを１５質量部、前記エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７４．９質量部、マカデミアナッツ油０．１質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.
<Example 1>
10 kg of blended oil of 75% by mass of palm oil having an iodine value of 52.1 and 25% by mass of palm extremely hardened oil having an iodine value of 1.5 was subjected to a random transesterification reaction using sodium methylate as a catalyst, and then decolorized ( 3% white clay, 85 ° C., under reduced pressure of 9.3 × 10 2 Pa or less), deodorization (250 ° C., 60 minutes, 5% steam blown under reduced pressure of 4.0 × 10 2 Pa or less), ester Exchanged oil A was obtained.
On the other hand, 10 kg of blended oil of 75% by mass of palm oil having an iodine value of 52.1 and 25% by mass of Hyelsin rapeseed extremely hardened oil having an iodine value of 1.5 was transesterified and bleached in the same manner as the transesterified oil A. Then, deodorization was performed to obtain a transesterified oil and fat B.
15 parts by mass of the transesterified oil / fat A, 10 parts by mass of the transesterified oil / fat B, 74.9 parts by mass of soft fractionated palm oil having an iodine value of 57.3, 0.1 part by mass of macadamia nut oil, and 100 ppm of tocopherol. Was added to obtain an oil and fat composition.
〈実施例２〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７４．５質量部、マカデミアナッツ油０．５質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 2>
15 parts by mass of the transesterified fat and oil A used in Example 1, 10 parts by mass of the transesterified fat and oil B, 74.5 parts by mass of soft palm fraction oil having an iodine value of 57.3, and 0.5 parts by mass of macadamia nut oil were mixed. Further, 100 ppm of tocopherol was added to obtain an oil and fat composition.
〈実施例３〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７２．０質量部、マカデミアナッツ油３．０質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 3>
15 parts by mass of the transesterified fat and oil A used in Example 1, 10 parts by mass of the transesterified fat and oil B, 72.0 parts by mass of soft palm fraction oil having an iodine value of 57.3, and 3.0 parts by mass of macadamia nut oil were mixed. Further, 100 ppm of tocopherol was added to obtain an oil and fat composition.
〈実施例４〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７０．０質量部、マカデミアナッツ油５．０質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 4>
15 parts by mass of the transesterified fat and oil A used in Example 1, 10 parts by mass of the transesterified fat and oil B, 70.0 parts by mass of palm fractionated soft part oil having an iodine value of 57.3, and 5.0 parts by mass of macadamia nut oil were mixed. Further, 100 ppm of tocopherol was added to obtain an oil and fat composition.
〈実施例５〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油６５．０質量部、マカデミアナッツ油１０質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 5>
15 parts by mass of the transesterified fat and oil A used in Example 1, 10 parts by mass of the transesterified fat and oil B, 65.0 parts by mass of the palm fraction soft part oil having an iodine value of 57.3, and 10 parts by mass of the macadamia nut oil were further mixed. Tocopherol 100ppm was added and the oil-fat composition was obtained.
〈実施例６〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７２．０質量部、アーモンド油３質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 6>
15 parts by mass of the transesterified oil and fat A used in Example 1, 10 parts by mass of the transesterified oil and fat B, 72.0 parts by mass of palm fraction soft part oil having an iodine value of 57.3, and 3 parts by mass of almond oil were mixed. Tocopherol 100ppm was added and the oil-fat composition was obtained.
〈実施例７〉
なたね油９７．０質量部、マカデミアナッツ油３質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Example 7>
97.0 parts by mass of rapeseed oil and 3 parts by mass of macadamia nut oil were mixed, and 100 ppm of tocopherol was further added to obtain an oil and fat composition.
〈比較例１〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油７５．０質量部、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Comparative example 1>
15 parts by mass of the transesterified oil and fat A used in Example 1, 10 parts by mass of the transesterified oil and fat B, 75.0 parts by mass of a soft fractionated palm oil having an iodine value of 57.3, and 100 ppm of tocopherol were further added. I got a thing.
〈比較例２〉
実施例１で使用したエステル交換油脂Ａを１５質量部、エステル交換油脂Ｂを１０質量部、ヨウ素価５７．３のパーム分別軟部油６３．０質量部、マカデミアナッツ油１２質量部を混合し、さらにトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Comparative example 2>
15 parts by mass of the transesterified fat and oil A used in Example 1, 10 parts by mass of the transesterified fat and oil B, 63.0 parts by mass of the palm fraction soft part oil having an iodine value of 57.3, and 12 parts by mass of the macadamia nut oil were further mixed. Tocopherol 100ppm was added and the oil-fat composition was obtained.
〈比較例３〉
マカデミアナッツ油１００質量部にトコフェロール１００ｐｐｍを添加して、油脂組成物を得た。
<Comparative Example 3>
Tocopherol 100 ppm was added to 100 parts by mass of macadamia nut oil to obtain an oil and fat composition.
〈ドーナツテスト〉
実施例１〜７及び比較例１〜３の油脂組成物のいずれか３．５ｋｇをフライヤーに挿入し１８０℃で加熱し、市販品冷凍ケーキドーナツ（フライ前約４５ｇ／個）を凍ったまま油脂組成物中に入れ、４分間フライした後、速やかに油を切った。得られたケーキドーナツについて、室温に３時間置き、１０名のパネラーが風味、コク味、油っぽさの評価を行なった。評価基準は以下の通りである。
<Donut test>
3.5 kg of any of the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 3 was inserted into a fryer and heated at 180 ° C., and a commercially available frozen cake donut (about 45 g / piece before frying) was frozen and fat and oil. It was put into the composition, fried for 4 minutes, and then quickly drained. The obtained cake donut was placed at room temperature for 3 hours, and 10 panelists evaluated the flavor, richness and oiliness. The evaluation criteria are as follows.
（風味の質の評価基準）
５点：とても風味が良い ３点：風味が良い １点：風味が感じられない又は強すぎる。
（コク味の評価基準）
５点：とてもコク味がある ３点：コク味がある １点：コク味が感じられない又は強すぎる。
（油っぽさの評価基準）
５点：油っぽくない ３点：少し油っぽい １点：とても油っぽい。
(Evaluation criteria for flavor quality)
5 points: very tasty 3 points: tasty 1 point: The flavor is not felt or too strong.
(Evaluation criteria for kokumi)
5 points: very rich 3 points: rich taste 1 point: The rich taste is not felt or too strong.
(Evaluation criteria for oiliness)
5 points: not oily 3 points: slightly oily 1 point: very oily
上記の各評価基準による評価結果を、１０名のパネラーの合計点として、それぞれ次の通りまとめ、下記表１に示した。
５０〜４１点：◎
４０〜３１点：○
３０〜２１点：△
２０〜１０点：×
The evaluation results based on the above evaluation criteria are summarized as follows as the total points of 10 panelists, and are shown in Table 1 below.
50-41 points: ◎
40-31 points: ○
30-21 points: △
20 to 10 points: ×
上記評価結果から分かるとおり、油脂組成物中に堅果油を０．１〜１０質量％含有する油脂組成物は、風味の質、コク味が共に良好なものであった（実施例１〜７）。これらの中でも、パーム系油脂を７０質量％以上含有する油脂組成物は、油っぽさもなかった（実施例１〜６）。
それに対し、堅果油の添加量が多いものや添加しないものでは、油っぽさは少ないものの、風味の質、コク味が劣るものであった（比較例１〜３）。
As can be seen from the above evaluation results, the oil and fat composition containing 0.1 to 10% by mass of nut oil in the oil and fat composition was good in flavor quality and richness (Examples 1 to 7). . Among these, the oil-and-fat composition containing 70 mass% or more of palm-based fats and oils did not have oiliness (Examples 1 to 6).
On the other hand, when the amount of nut oil added was large or not added, although the oiliness was small, the flavor quality and the rich taste were poor (Comparative Examples 1 to 3).
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2020145968A (en) * | 2019-03-13 | 2020-09-17 | 日清食品ホールディングス株式会社 | Seasoning oil |
| JP2021136908A (en) * | 2020-03-04 | 2021-09-16 | 日清食品ホールディングス株式会社 | Seasoning oil |
| JP2022133196A (en) * | 2021-03-01 | 2022-09-13 | 日清食品ホールディングス株式会社 | Cheese-like seasoning oil |
| JP2024022170A (en) * | 2022-08-05 | 2024-02-16 | 長谷川香料株式会社 | Unpleasant flavor improving composition |
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| JP2008167685A (en) * | 2007-01-11 | 2008-07-24 | Fuji Oil Co Ltd | Process for producing flavored oils and fats |
| JP2009247316A (en) * | 2008-04-10 | 2009-10-29 | Adeka Corp | Fat and oil composition |
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| JP2008502783A (en) * | 2004-06-14 | 2008-01-31 | カラペッリ フィレンツェ ソチエタ ペル アツィオニ | Cereal and fruit oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2020145968A (en) * | 2019-03-13 | 2020-09-17 | 日清食品ホールディングス株式会社 | Seasoning oil |
| JP7350497B2 (en) | 2019-03-13 | 2023-09-26 | 日清食品ホールディングス株式会社 | seasoning oil |
| JP2023165003A (en) * | 2019-03-13 | 2023-11-14 | 日清食品ホールディングス株式会社 | seasoning oil |
| JP7733079B2 (en) | 2019-03-13 | 2025-09-02 | 日清食品ホールディングス株式会社 | Seasoning oil |
| JP2021136908A (en) * | 2020-03-04 | 2021-09-16 | 日清食品ホールディングス株式会社 | Seasoning oil |
| JP7362516B2 (en) | 2020-03-04 | 2023-10-17 | 日清食品ホールディングス株式会社 | seasoning oil |
| JP2022133196A (en) * | 2021-03-01 | 2022-09-13 | 日清食品ホールディングス株式会社 | Cheese-like seasoning oil |
| JP7717470B2 (en) | 2021-03-01 | 2025-08-04 | 日清食品ホールディングス株式会社 | Cheese-flavored seasoning oil |
| JP2024022170A (en) * | 2022-08-05 | 2024-02-16 | 長谷川香料株式会社 | Unpleasant flavor improving composition |
| JP2024178312A (en) * | 2022-08-05 | 2024-12-24 | 長谷川香料株式会社 | Method for producing unpleasant flavor improving composition |
| JP7671719B2 (en) | 2022-08-05 | 2025-05-02 | 長谷川香料株式会社 | Unpleasant flavor improving composition |
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