JP2013215171A - Oil and fat composition for fish meat processed food and fish meat processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for fish meat processed food which harmonizes fish meat, suppresses the occurrence of seepage and drip of liquid oil, and achieves fish meat processed food with excellent flavor when mixed or pickled in the fish meat.SOLUTION: An oil and fat composition for fish meat processed food contains 1-10 mass% (oil phase reference) of extremely hardened oil and fat, and 5-50 mass% (oil phase reference) of ester exchange oil and fat obtained by ester exchange of an oil and fat blended with material containing 70 mass% or more of palm fractionated soft oil. The SFC of the oil phase is 5 to 20 at 10°C, and 1 to 10 at 20°C. The oil and fat composition contains 50-100 mass% (composition reference) of the oil phase.

Description

  The present invention relates to an oil and fat composition for processed fish food.

  The global Japanese food boom has led to an increase in tuna consumption and soaring fish prices. In particular, the fat-rich portion is called Toro and is well-known as a high-quality product. Therefore, the price of the portion of the fish is soaring, and at the same time, the amount of circulation is insufficient. For this reason, it has been practiced to produce a processed fish-like fish with a high fat content by mixing a lean portion with a low fat content and an edible oil or fat, or by pickling (injecting) an edible oil or fat.

  Various proposals have been made on the edible fats and oils to be added. For example, a method using shortening instead of liquid oil (see, for example, Patent Documents 1 and 2), a method using fluid shortening obtained by blending extremely hardened oil with liquid oil (for example, see Patent Document 3), and an emulsifier in liquid oil. A method using a fluid shortening obtained by blending (see, for example, Patent Documents 4 and 5) has been proposed.

However, the methods of Patent Documents 1 and 2 are inventions in which liquid oil is simply mixed instead of solid fat, and the mixing property is worse than that of liquid oil. Therefore, the familiarity between fish meat and fat is poor. There was a problem that Toro-sama's melting texture could not be obtained.
The method of Patent Document 3 has a problem that liquid oil oozes out and drip is likely to occur.
In the methods of Patent Documents 4 and 5, it is necessary to increase the content of the emulsifier in order to obtain a certain effect. In that case, the processed fish meat food has a problem that the oily feeling is too strong and the flavor deteriorates.

JP-A-63-181979 Japanese Patent Laid-Open No. 08-163968 JP 2003-169602 A JP 2004-81059 A Japanese Patent Laying-Open No. 2005-185152

  Accordingly, an object of the present invention is to obtain a processed fish food that has a good affinity with fish meat when mixed or pickled into fish meat, prevents bleeding of liquid oil and drip, and has a good flavor. It is providing the oil-fat composition.

As a result of various studies to achieve the above-mentioned object, the present inventors have used the above-mentioned object by using an oil / fat composition containing a transesterified oil and an extremely hardened oil / fat obtained by transesterifying a palm fraction soft part oil. It was found that it can be solved.
This invention was made | formed based on the said knowledge, 5-50 mass% (oil phase reference | standard) of the transesterified oil and fat which transesterified the fat and oil mixture which contains 70 mass% or more of palm fraction soft part oils in an oil phase. And 1 to 10% by mass (based on the oil phase) of extremely hardened fats and oils, and the SFC of the oil phase is 5 to 20 at 10 ° C, 1 to 10 at 20 ° C, and the oil phase is An oil / fat composition for processed fish meat food containing 50 to 100% by mass (composition basis), and a processed fish meat food containing the oil / fat composition for processed fish meat processed food It is.

  By using the oil-and-fat composition for processed fish meat food of the present invention, the flavor and texture of fish meat with a low fat content can be improved and the quality value can be improved.

Hereinafter, the oil and fat composition for processed fish food of the present invention will be described.
First, the transesterified oil and fat used in the oil and fat composition for processed fish food of the present invention will be described.
The transesterified oil and fat used in the oil and fat composition of the present invention is an oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more, preferably 90% by mass or more, and more preferably 100% by mass of a palm fraction soft part oil.
As transesterified fats and oils used in the processed oily fat composition for processed fish meat according to the present invention, fats and oils other than palm fractionated soft part oils, for example, transesterified fats and oils of palm oil, and soft parts oils of other animal and vegetable fats and oils are contained in an amount of 70% by mass or more. The effect of the present invention cannot be obtained when the transesterified oil / fat obtained by transesterifying the oil / fat blend to be used is used.

  Here, the palm fraction soft part oil used in the above oil and fat composition is a low melting point obtained when palm oil is fractionated by methods such as solvent fractionation such as acetone fractionation and hexane fractionation, and solvent-free fractionation such as dry fractionation. Part, usually having an iodine value of 52-70. As the palm fraction soft part oil used in the present invention, it is more emulsifiable to use palm olein having an iodine value of 52 or more, so that the liquid oil can be prevented from seeping out and the occurrence of drip is suppressed. It is preferable to use palm olein having an iodine value of 54 or more, and it is more preferable to use palm super olein having an iodine value of 60 or more.

  Oils and fats other than the above-mentioned palm fraction soft part oil, which are blended as necessary in the oil and fat composition, can be appropriately selected according to the hardness of the desired oil and fat composition, and representative examples thereof include soybean oil, canola oil, Oils that are liquid at room temperature, such as corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower oil, sunflower oil, etc., but also include palm oil, palm kernel oil, palm oil, monkey fat, mango fat, milk fat , Beef tallow, milk fat, pork fat, cacao butter and the like can be used at room temperature and solid oils and fats, and one or two types of physical or chemical treatments such as hydrogenation, fractionation, transesterification, etc. Oils and fats subjected to the above treatment can also be used. In the present invention, these fats and oils can be used alone or in combination of two or more.

  The transesterification reaction for obtaining the transesterified oil / fat may be a chemical catalyst method or an enzymatic method, and may be a random ester reaction or a regioselective transesterification reaction. Is more preferably a random ester reaction using a chemical catalyst or an enzyme having no regioselectivity.

  Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme having no position selectivity include, for example, the genus Alcaligenes, Rhizopus, Aspergillus ( Examples include lipases derived from the genera Aspergillus, Mucor, and Penicillium. 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 in the form of a powder.

The fat and oil composition for processed fish meat food of the present invention is 5 to 50 masses of transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of palm fractionated soft part oil in the oil phase based on the oil phase. %, Preferably 10 to 45 mass%, more preferably 20 to 45 mass%.
Moreover, the fats and oils composition for fish processed foods of this invention contains 1-10 mass%, Preferably 1-5 mass% of extremely hardened fats and oils on an oil phase basis in an oil phase.

  The above extremely hardened fat / oil is hydrogenated with respect to the raw oil / fat until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1. It is an oil obtained by saturating the oil, and its melting point is preferably 50 ° C. or higher, more preferably 55 ° C. or higher.

  Further, the extremely hardened oil or fat may be a hard part oil obtained by further separating the extremely hardened oil or fat, or one obtained by transesterifying one or more kinds of extremely hardened oil or fat. A transesterified fatty acid or a partial glyceride mainly composed of a saturated fatty acid may be used. In the present invention, all of these are treated as extremely hardened fats and oils.

In the oil and fat composition for processed fish food of the present invention, among the above-mentioned extremely hardened fats and oils, extremely hardened fats and oils whose crystal form is β prime type are obtained in that fine crystals are obtained and solid-liquid separation resistance is particularly excellent. It is preferable to use it.
Preferable examples of extremely hardened fats and oils whose crystal form is β prime type include the following fats and oils (1) to (5).
(1) Extremely hardened fats and oils made from “fats and fats containing a lot of odd acids such as beef tallow, pork tallow and milk fats and fats and oils containing a lot of long chain fatty acids such as hay erucin rapeseed oil and fish oil”.
(2) “A mixture of fats and oils composed of two or more fats and oils with different average chain lengths of the constituent fatty acids, chemically or enzymatically transesterified to vary the chain length of the constituent fatty acids Extremely hardened fats and oils made from raw materials.
(3) “An oil or fat composition obtained by adding a saturated fatty acid having a different average chain length between the fat and oil or a constituent fatty acid or a partial glyceride mainly composed of the saturated fatty acid to one or more fats and oils, Extremely hardened fats and oils made from “oils and fats that have undergone transesterification enzymatically to vary the chain length of the constituent fatty acids”.
(4) Fats and oils obtained by transesterifying two or more kinds of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(5) "Oil mixture obtained by adding saturated fatty acid having an average chain length different from that of the extremely hardened oil and fat or a partial glyceride mainly composed of the saturated fatty acid to one or more kinds of extremely hardened oil and fat" Oils and fats that have been transesterified chemically or enzymatically to vary the chain length of the constituent fatty acids.

  In the present invention, among these, extremely hardened fats and oils of high-erucin rapeseed oil, extremely hardened fats and oils of fish oil, etc., extremely hardened fats and oils made from fats and oils rich in long chain fatty acids, especially fats and oils for processed fish foods with little solid-liquid separation. It is preferably used in that a composition can be obtained.

  In order to confirm that the crystal form of the above extremely hardened oil and fat is β prime type, after completely dissolving the extremely hardened oil and fat at 80 ° C, hold it at 0 ° C for 30 minutes, and then hold at 5 ° C for 30 minutes. When the X-ray diffraction measurement is performed in the range of 2θ: 17 to 26 degrees and it is confirmed that strong diffraction lines corresponding to the surface spacing of 4.1 to 4.3 angstroms are obtained. Good.

  In the fat and oil composition for processed fish food of the present invention, in addition to the fat and oil obtained by transesterification of the above-mentioned palm fraction soft part oil and the above extremely hardened fat and oil, other fats and oils have an SFC of 10 ° C in the oil phase. It mix | blends with an oil phase so that it may become 1-10 at 5-20 and 20 degreeC.

  Other fats and oils used for adjusting to the above SFC may be fats and oils suitable for edible use, and representative examples thereof include soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower Oils, sunflower oils, and other liquid oils and fats are included at room temperature, but palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, etc. Solid fats and oils can also be used, and furthermore, fats and oils obtained by subjecting these edible fats and oils to one or more physical or chemical treatments such as hydrogenation, fractionation, and transesterification can also be used. . In the present invention, these fats and oils can be used alone or in combination of two or more.

  In the oil / fat composition for processed fish meat food of the present invention, among these oils / fats, it is preferable to use oil / fat that is liquid at 10 ° C. in terms of more reliably obtaining good fluidity in a wide temperature range. For example, soybean oil, canola oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, ben flower oil, sunflower oil, palm fraction soft part oil, and fractionated soft part oil of palm fraction soft part oil One or two or more mixed fats and oils are preferably used.

  Moreover, it is preferable that the fat and oil composition for fish meat processed foods of this invention does not contain trans fatty acid substantially. Here, “substantially free of trans fatty acids” means that the content of trans fatty acids is preferably less than 10% by mass in the total constituent fatty acids of the fats and oils contained in the plastic fat composition of the present invention. It means preferably 5% by mass or less, most preferably 2% by mass or less.

  Hydrogenation is a typical method for increasing the melting point of fats and oils, but hydrogenated fats and oils usually contain about 10 to 50% by mass of trans fatty acids in the constituent fatty acids except for extremely hardened fats and oils. On the other hand, there are almost no trans fatty acids in natural fats and oils, and the fats and oils derived from ruminants contain only less than 10% by mass. In recent years, there has also been a demand for oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans fatty acids and have an appropriate consistency.

  In the oil and fat composition for processed fish meat food of the present invention, neither the palm fraction soft oil nor the extremely hardened oil or fat substantially contains a trans fatty acid. By using fats and oils that are substantially free of trans fatty acids without using hydrogenated fats and oils and other fats and oils that are used to adjust to the above SFC, it is appropriate even without containing trans fatty acids. An oil and fat composition for processed fish meat food having physical properties can be obtained.

  The amount of other fats and oils used for adjusting to the above SFC in the oil and fat composition for processed fish meat food of the present invention is preferably 30 to 94% by mass, more preferably 50 to 50% based on the oil phase in the oil phase. 89 mass%, most preferably 50-79 mass%.

Here, if the SFC of the oil phase is less than 5 at 10 ° C. and / or less than 1 at 20 ° C., it becomes a processed fish meat food that is liable to cause separation of liquid oil or drip.
Moreover, when SFC of an oil phase is more than 20 at 10 ° C. and / or more than 10 at 20 ° C., it is too hard to be familiar with fish meat, and the mixing property with fish meat is deteriorated.
The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt, and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, tempering is performed, and it hold | maintains at 0 degreeC after that for 30 minutes. SFC is measured after keeping this at each measurement temperature of SFC for 30 minutes.

The oil phase content in the oil and fat composition for processed fish food of the present invention is 50 to 100% by mass, preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and most preferably 99 to 100% by mass. is there.
Moreover, the water phase content in the fat and oil composition for processed fish food of the present invention is 50% by mass or less, preferably 20% by mass or less, more preferably 10% by mass or less, and most preferably 1% by mass or less.
When the oil phase content is less than 50% by mass, that is, when the water phase component is more than 50% by mass, the aqueous phase may be separated when mixed with fish meat. There is a problem that occurs.

The oil and fat composition for processed fish meat food of the present invention preferably has a viscosity of 20,000 mPa · s or more, particularly 40,000 mPa · s or more, and 200,000 mPa · s at all temperatures of 10 to 30 ° C. Hereinafter, it is particularly preferably 150,000 mPa · s or less.
If the viscosity is less than 20,000 mPa · s at any temperature of 10 to 30 ° C., solid-liquid separation is likely to occur over time. In addition, processed fish foods obtained using such oil and fat compositions also tend to cause separation of liquid oil.
On the other hand, if the viscosity exceeds 200,000 mPa · s at any temperature of 10 to 30 ° C., it is too hard to be familiar with fish meat, and the miscibility with fish meat is lowered.

  Moreover, since the transesterified oil and fat which transesterified the fat and oil composition which contains the said palm fraction soft part oil 70 mass% or more has emulsifiability, especially the oil-and-fat composition for fish processed foods of this invention does not add a synthetic emulsifier. In both cases, it has a good solid-liquid separation preventing effect, and even when it contains an aqueous phase, it can maintain a stable emulsified form without water separation during storage. Furthermore, when producing processed fish food using the oil and fat composition for processed fish food of the present invention, the mixing property is good, and the obtained processed food is free from water separation, oil separation and drip generation. Has characteristics.

  Examples of the synthetic emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, sucrose acetate isobutyrate, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride and the like.

  Moreover, the emulsifier which is not a synthetic emulsifier can be used for the oil-fat composition for fish meat processed foods of this invention. Examples of emulsifiers that are not synthetic emulsifiers include soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membrane.

  The fat and oil composition for processed fish food of the present invention can contain other components other than those described above. Examples of the other components include locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, thickening stabilizer, salt, Salting agents such as potassium chloride, acidifying agents such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as β-carotene, caramel and red yeast rice pigment, tocopherol, tea extraction Antioxidants such as foods, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, Nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Goods materials and food additives, and the like.

Next, the preferable manufacturing method of the oil-fat composition for fish meat processed foods of this invention is demonstrated.
First, 5-50 mass% of the above-mentioned “transesterified oil / fat obtained by transesterifying an oil / fat blend containing 70% by mass or more of palm fractionated soft oil” (the transesterified oil / fat), and 1-10% by mass of the extremely hardened oil / fat Then, the oil phase having SFC of 5 to 20 at 10 ° C. and 1 to 10 at 20 ° C. is dissolved, and the aqueous phase is mixed and emulsified if necessary. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
Next, it is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
In addition, in any of the steps when producing the fat and oil composition for processed fish food of the present invention, nitrogen, air and the like may be included, but the fat and oil composition for processed fish food of the present invention is a gas phase. In this case, the viscosity is increased, and the fluidity in a low temperature range may be lost. In this case, the mixing property with fish meat is lowered, and therefore it is preferable not to contain a gas phase.

  The oil-and-fat composition for processed fish meat food of the present invention can increase added value by mixing or pickling with fish meat, particularly raw fish meat with low fat content. As fish meat, salmon, salmon, salmon, salmon, salmon, salmon, whale, salmon, salmon, salmon, etc. can be used, among which salmon, salmon, salmon are preferred, especially for minced salmon red meat, It is suitable for the production of Negitro-like foods obtained by mixing fats and oils and processed oils and fats. In addition, although there are various types of firewood, such as tuna, Japanese tuna, southern bluefin tuna, and Indian tuna, they can be used without being limited thereto.

Next, the processed fish meat food of the present invention using the above-described oil and fat composition for processed fish food of the present invention will be described.
The processed fish meat food of the present invention comprises the oil and fat composition for processed fish meat food of the present invention, and has a flavor and texture even if it uses a fish flavored with a low fat content. It is improved and the quality value is improved.
Taking the production method of fish meat processed food of the present invention as an example, for example, Negitro-like food, for example, by making the red meat of minced meat into a mince shape and mixing it with the oil and fat composition for processed fish meat food of the present invention. , Red meat can improve the flavor and texture of Toro.
The amount of use of the oil and fat composition for processed fish food of the present invention in the processed fish food of the present invention is preferably 5 to 80% by mass, more preferably 10% of the oil and fat composition for processed fish meat of the present invention. It is the amount which becomes -50 mass%, More preferably, it becomes 10-30 mass%.

  EXAMPLES Next, although an Example, a comparative example, etc. are given and this invention is demonstrated further more concretely, these Examples etc. do not restrict | limit this invention.

[Production Example 1] Production of transesterified fat and oil A non-selective transesterification reaction was performed on palm fraction soft oil having an iodine value of 55 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 ² Pa or less reduced pressure) to obtain a transesterified oil A of palm fraction soft oil.

[Production Example 2] Production of transesterified oil and fat B A non-selective transesterification reaction was carried out on palm fraction soft part oil (palm superolein) having an iodine value of 65 using sodium methylate as a catalyst. After completion of the reaction (reaction time 1 hr), decolorization (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, 4.0 × 10 performed ² Pa or less under reduced pressure) to give the transesterified fat B of fractionated palm soft oil.

[Production Example 3] Production of extremely hardened fat and oil A Using high-elcin rapeseed oil as a raw oil and fat, using a nickel catalyst (SO-850: manufactured by Sakai Chemical), under a reaction temperature of 190 ° C and a hydrogen pressure of 3.0 kg / cm2, The curing reaction was carried out until the iodine value was 0.8. After decatalyst, bleaching (white clay 3%, 85 ° C., under reduced pressure of 9.3 × 10 ² Pa or less), deodorization (250 ° C., 60 minutes, steam blown amount 5%, reduced pressure of 4.0 × 10 ² Pa or lower) Step 1) was performed to obtain an extremely hardened fat / oil A having an iodine value of 0.8.
For confirmation, this extremely hardened fat / oil A is completely dissolved at 80 ° C., then kept at 0 ° C. for 30 minutes, and then kept at 5 ° C. for 30 minutes to precipitate the fat / fat crystals in the range of 2θ: 17 to 26 °. As a result of X-ray diffraction measurement, a strong diffraction line corresponding to an interplanar spacing of 4.2 angstroms was obtained, and it was confirmed that the oil crystal was β-prime type.

<Manufacture of oil and fat composition for processed fish food>
[Example 1]
The oil phase consisting of 27 parts by mass of transesterified oil A, 70 parts by mass of soybean liquid oil and 3 parts by mass of extremely hardened oil and fat A was heated to 70 ° C, completely dissolved and mixed, and then cooled at -30 ° C / min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 7 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.

[Example 2]
An oil phase composed of 40 parts by mass of transesterified oil A, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil A was heated to 70 ° C, completely dissolved and mixed, and then cooled at -30 ° C / min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 9 at 10 ° C. and 4 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, although the state of solid-liquid separation was observed after 1 week at 30 ° C., no separation of liquid oil or generation of roughness was observed.

Example 3
An oil phase composed of 40 parts by mass of transesterified oil B, 58 parts by mass of soybean liquid oil and 2 parts by mass of extremely hardened oil and fat A was heated to 70 ° C., completely dissolved and mixed, and then cooled at −30 ° C./min. The oil-fat composition for processed fish meat of shortening type was prepared by quenching plasticization. The SFC of the oil phase of the obtained oil and fat composition for processed fish meat food was 7 at 10 ° C. and 3 at 20 ° C., the trans fatty acid content was less than 2% by mass, and substantially no trans fatty acid was contained. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, although the state of solid-liquid separation was observed after 1 week at 30 ° C., no separation of liquid oil or generation of roughness was observed.

[Comparative Example 1]
An oil phase consisting of 97 parts by weight of soybean liquid oil and 3 parts by weight of extremely hardened fat / oil A was heated to 70 ° C., completely dissolved and mixed, and then rapidly cooled and plasticized at a cooling rate of −30 ° C./min. An oil and fat composition for processed fish meat food was prepared. The SFC of the oil phase of the obtained fat and oil composition for processed fish food was 4 at 10 ° C. and 2 at 20 ° C., the trans fatty acid content was less than 2% by mass, and contained substantially no trans fatty acid. .
The obtained fat and oil composition for processed fish meat was measured for viscosity with a viscometer (manufactured by TOKIMEC, No. 6 rotor), and the viscosity was 20,000 mPa · s at all temperatures from 10 ° C. to 30 ° C. It was 200,000 mPa · s and exhibited good fluidity.
In addition, when the state of solid-liquid separation was observed after one week at 30 ° C., separation of liquid oil was observed.

<Manufacture of processed fish food>
Example 4
A negitro-like food was produced by mixing 15 parts by mass of the oil and fat composition for processed fish meat food obtained in Example 1 with 85 parts by mass of minced salmon lean.

Example 5
A negitro-like food was produced by mixing 15 parts by mass of the oil-and-fat composition for processed fish meat food obtained in Example 2 with 85 parts by mass of minced lean red meat.

Example 6
A negitro-like food was produced by mixing 15 parts by mass of the oil-and-fat composition for processed fish meat food obtained in Example 3 with 85 parts by mass of minced lean red meat.

[Comparative Example 2]
A negitro-like food was produced by mixing 15 parts by mass of the oil and fat composition for processed fish meat obtained in Comparative Example 1 with 85 parts by mass of minced salmon lean.

<Evaluation>
The Negitro-like foods obtained in Examples 4 to 6 and Comparative Example 2 were subjected to texture evaluation, flavor evaluation and physical property evaluation according to the following evaluation criteria, and the results are shown in Table 1.
(Evaluation criteria for texture)
◎: The familiarity between fish and fat is very good and the texture is very good. ○: The familiarity between fish and fat is very good and the texture is very good. △: The fat is slightly hard and has a slightly uncomfortable texture. Yes x: The fat is too hard and the texture is strong and uncomfortable.

(Flavor evaluation standard)
◎: Very good ○: Good △: Slightly inferior ×: Poor

(Evaluation criteria for physical properties (exudation))
A: No oozing out of the liquid component was observed.
○: Some liquid component ooze out.
(Triangle | delta): The oozing of a considerable liquid component was seen and generation | occurrence | production of the rough was also seen a little.
X: Exudation of liquid component and generation of roughness were considerably observed.

(Evaluation criteria for physical properties (drip))
A: No drip was observed.
○: Some drip was observed.
Δ: Slightly more drip was observed.
X: A large amount of drip was observed.

Claims (6)

  5 to 50% by mass of the transesterified oil and fat obtained by transesterifying an oil and fat composition containing 70% by mass or more of the palm fraction soft part oil (1 to 10% by mass) (based on the oil phase) And the SFC of the oil phase is 5 to 20 at 10 ° C, 1 to 10 at 20 ° C, and the oil phase is contained in an amount of 50 to 100% by mass (composition basis). Oil composition for processed fish meat.   2. The oil and fat composition for processed fish meat food according to claim 1, wherein the viscosity is 20,000 to 200,000 mPa · s at all temperatures of 10 to 30 ° C. 3.   The oil composition for processed fish meat according to claim 1 or 2, wherein the palm fraction soft part oil is palm super olein.   The fat and oil composition for processed fish meat food according to any one of claims 1 to 3, which is substantially free of trans fatty acid.   The oil-and-fat composition for fish meat processed food according to any one of claims 1 to 4, which does not contain a synthetic emulsifier.   A fish meat processed food comprising the oil or fat composition for fish meat processed food according to any one of claims 1 to 5.