JP2018033335A - Oil-and-fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil / fat composition in which an emulsifier is stably dissolved in an oil / fat, which is suitable as a modifier for various foods, and is mixed not only with water but also with a seasoning liquid containing salt and the like. Provided is an oil / fat composition which can be easily emulsified and dispersed by gentle stirring to form an oil-in-water emulsion, and which exhibits excellent emulsion stability even at high temperatures. .. SOLUTION: Edible fats and oils are 70.0 to 95.6% by mass, diglycerin monooleate is 4.0 to 12.0% by mass, polyglycerin condensed lysinolate is 0.3 to 2.0% by mass, and lysophosphatidylcholine is used. An oil / fat composition containing 0.1% by mass or more, in which the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following formula. [Content of diglycerin monooleate] ≥ [Content of lysophosphatidylcholine] x 2 [Selection diagram] None

Description

  The present invention relates to an oil and fat composition suitable as a food modifier.

Instant noodles are usually a process of mixing and kneading raw materials (mixing and kneading process), a process of rolling the kneaded dough to obtain a noodle band (rolling process), a process of cutting out the noodle band and obtaining a noodle string (cutting process) ), A process of steaming the noodle strings (steaming process), a process of molding the steamed noodles into a shape suitable for packaging (molding process), and a process of drying the molded noodles (drying process).
By the steaming step, starch on the surface of the noodle strings is gelatinized (α-ized) and the outer layer of the noodle strands is strengthened, so that cracks of the noodle strings in the subsequent drying step can be prevented. Moreover, since starch swells by the said steaming process, the hot water return time of instant noodles which are final products can be shortened. Therefore, the steaming process is an essential process in the production of instant noodles.
On the other hand, the phenomenon that noodle strings are bound to each other also occurs due to gelatinization of the surface of the noodle strings by the steaming step. If noodle strings are bound together, molding defects are likely to occur in the subsequent molding process. Moreover, the instant noodles obtained have a binding portion that is difficult to return to hot water, and the texture becomes uneven.
Thus, the steaming process greatly affects the quality of instant noodles.

In boiled noodles and steamed noodles, in order to prevent binding between noodle strings, edible oils and fats have been conventionally sprayed on the surface of the noodle strings to improve the state of the surface of the noodle strings. Moreover, in order to improve the adhesiveness of fats and oils to a noodle string, etc., it is also known that the fats and oils composition which added the emulsifier to fats and oils is made to adhere to the surface of a noodle string.
For example, Patent Document 1 describes an oil and fat composition for improving loosening of boiled and steamed noodles, which contains oil and fat, polyglycerin fatty acid ester, soybean lecithin, and enzymatically decomposed lecithin. It is described that, by spraying the surface, the noodle strings were well loosened even after the noodle strings were stored in the refrigerator for 5 days.

  Oils and fats and oil compositions are also used for the purpose of inhibiting the binding of cooked rice (improving loosening properties). For example, Patent Document 2 describes a rice rice quality improver containing edible fats and oils, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, and glycerol acetate fatty acid ester. It is described that the unraveling property of cooked rice was improved satisfactorily by adding.

Japanese Patent Laid-Open No. 7-39333 Japanese Patent Laying-Open No. 2015-192658

  In the production of instant noodles, a desired seasoning such as saltiness is generally applied to the noodle strings after the steaming process. This seasoning can be performed by spraying the surface of the noodle strings with an aqueous liquid (hereinafter referred to as “seasoning liquid”) in which a seasoning component such as salt is dissolved. Therefore, by spraying on the noodle strings an emulsion obtained by mixing oil and fat and the seasoning liquid and emulsifying and dispersing them, seasoning of the noodle strings by the water phase component and adhesion of the oil phase component to the surface of the noodle strings are performed. This can be done efficiently in one step.

  When putting the oil and fat composition used in the above emulsion into practical use, it is easy to emulsify and disperse in an oil-in-water type when mixed with a seasoning liquid as well as high quality stability (storage stability) as a preparation of the oil and fat composition. There is a need for emulsifiability and high emulsification stability that can stably maintain this emulsified dispersion state even at high temperatures.

Moreover, the oil-fat composition satisfy | filling said request | requirement is useful also in the looseness improvement of cooked rice. When added to water at the time of rice cooking, it can be easily emulsified and dispersed to form a homogeneous emulsified state, and if the emulsified dispersion state can be maintained stably even when exposed to high temperatures during rice cooking, the whole cooked rice Moreover, fats and oils can be made to adhere uniformly, and high quality cooked rice can be obtained.
Moreover, when making what is called cooked rice etc., soy sauce and dashi are added to the water at the time of cooking. Therefore, an oil and fat composition that can be easily emulsified and dispersed in the seasoning liquid and that is stable even under high temperature in this emulsified dispersion state has high versatility and excellent practicality in applications for improving the looseness of cooked rice.

The present invention is an oil and fat composition suitable as a modifier for various foods, in which an emulsifier is stably dissolved in an oil and fat, not only when mixed with water but also with a seasoning liquid containing salt and the like In this case, the oil and fat composition can be easily emulsified and dispersed with gentle stirring to form an oil-in-water emulsion, and the emulsion exhibits excellent emulsion stability even at high temperatures. Regarding provision.
Moreover, this invention relates to provision of the oil-in-water type emulsion composition which has the fats and oils of the said oil-fat composition as an oil phase.
Moreover, this invention relates to provision of the foodstuff using the said oil-fat composition or emulsion composition, and the manufacturing method of the said foodstuff.
Furthermore, this invention relates to provision of the manufacturing method of the instant noodle thru | or cooked rice using the said oil-fat composition or emulsion composition.

The inventors of the present invention have a fat composition obtained by dissolving a specific amount of diglycerin monooleate, polyglycerin condensed ricinoleate, and lysophosphatidylcholine in a specific amount of edible fat and oil. Precipitation is not likely to occur, and storage stability is excellent, and when the oil and fat composition is mixed with a seasoning liquid containing salt as well as when mixed with water, the oil-in-water type can be easily mixed with gentle stirring. It has been found that an emulsion can be formed stably and the emulsion exhibits excellent emulsion stability even at high temperatures. Furthermore, the present inventors have found that when the above emulsion is applied to noodle strings or cooked rice, the looseness of the noodle strings or cooked rice can be effectively improved.
The present invention has been further studied based on these findings and has been completed.

That is, the present invention comprises edible oils and fats of 70.0 to 95.6% by mass, diglycerol monooleate of 4.0 to 12.0% by mass, polyglycerol condensed ricinoleate of 0.3 to 2.0% by mass, lysophosphatidylcholine. Is contained in an amount of 0.1% by mass or more, and the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following mathematical formula.
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 2

Moreover, this invention provides the oil-in-water type emulsion composition which has the fats and oils of the said oil-fat composition as an oil phase.
Moreover, this invention provides the foodstuff using the said oil-fat composition or emulsion composition, and the manufacturing method of the said foodstuff.
The present invention also provides a method for producing instant noodles, comprising bringing the edible fats and oils into contact with the surface of the noodle strings by bringing the fat composition or emulsion composition into contact with the noodle strings after the steaming step. To do.
Moreover, this invention provides the manufacturing method of instant noodles including kneading the said oil-fat composition or emulsion composition in dough, and preparing noodle strings using the obtained dough.
Furthermore, this invention provides the manufacturing method of cooked rice including cooking rice in presence of the said oil-fat composition or an emulsion composition.
In the present invention, the component content is based on mass unless otherwise specified.

  In the oil and fat composition of the present invention, the emulsifier is stably dissolved in the edible oil and fat, precipitation is difficult to occur, and the storage stability as a preparation is high. In addition, the oil and fat composition of the present invention is easily emulsified and dispersed to form an oil-in-water emulsion by mixing gently with water as well as when mixed with seasoning liquid. And the emulsion exhibits excellent emulsion stability even at high temperatures. Therefore, the oil and fat composition of the present invention is highly versatile as a modifier for various foods.

  The oil-in-water emulsion composition of the present invention is excellent in emulsion stability even when the water phase component is a seasoning liquid, and further, is excellent in emulsion stability even at high temperatures. Therefore, the oil-in-water emulsion composition of the present invention is highly versatile as a modifier for various foods.

  In the production of the food of the present invention, the oil or fat composition or the emulsified composition of the present invention is used in its production, and the looseness, texture, flavor, taste, appearance, etc. are modified. That is, according to the production method of the present invention, a food with improved looseness, texture, flavor, taste, appearance and the like can be obtained.

  According to the instant noodle manufacturing method of the present invention, it is possible to manufacture instant noodles excellent in quality, in which the binding between noodle strings is suppressed, and the noodle strings are easily loosened and easily returned to hot water. Further, according to the method for producing cooked rice of the present invention, since the oil can be more uniformly attached to the whole cooked rice, the binding between the rice grains can be effectively suppressed, the looseness is excellent, and the flavor and appearance are also good. You can get a good cooked rice.

  A preferred embodiment of the oil and fat composition of the present invention will be described.

  The oil and fat composition of the present invention includes at least edible oil and fat, diglycerin monooleate (synonymous with diglycerin oleic acid monoester; hereinafter also referred to as “DGMO”), and polyglycerin condensed ricinoleate (synonymous with polyglycerin condensed ricinoleate). (Hereinafter also referred to as “PGPR”) and lysophosphatidylcholine (hereinafter also referred to as “LPC”). Each component which comprises the oil-fat composition of this invention is demonstrated in order.

The edible fat / oil used in the present invention is preferably a liquid fat / oil at 20 ° C., more preferably a liquid fat / oil at 5 ° C. In the present specification, “liquid oil / fat at 20 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 20 ° C. In addition, “liquid oil / fat at 5 ° C.” means oil / fat having a solid fat content of 1% by mass or less at 5 ° C. The solid fat content of the fat is measured according to the method described in 2.2.9 Solid fat content NMR method of the standard fat analysis method established by the Japan Oil Chemical Association.
The edible oil / fat used in the present invention is preferably a vegetable oil / fat. Examples of the vegetable oil include one selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and these transesterified or fractionated oils. Or 2 or more types of fats and oils are mentioned, The fats and oils chosen from soybean oil, rapeseed oil, and corn oil are preferable.

  In the oil and fat composition of the present invention, the content of edible oil and fat is 70.0 to 95.6% by mass. From the viewpoint of the flavor of the oil / fat composition, the content of the edible oil / fat in the oil / fat composition of the present invention is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, and more preferably 85.0% by mass or more. Preferably, 87.0 mass% or more is more preferable. Further, from the viewpoint of food binding suppression action, the content of edible fats and oils in the oil and fat composition of the present invention is preferably less than 95.0% by mass, more preferably 94.5% by mass or less, and 94.0% by mass. % Or less is more preferable.

  In the oil and fat composition of the present invention, the content of DGMO is 4.0 to 12.0 mass%. When the oil and fat composition of the present invention contains the above-mentioned specific amount of DGMO, when the oil and fat composition of the present invention is mixed with water or an aqueous liquid, the oil and oil composition is easily emulsified and dispersed even with gentler stirring. Things can be formed. From the viewpoint of the flavor of the oil and fat composition, the content of DGMO in the oil and fat composition of the present invention is preferably 10.0% by mass or less. Furthermore, considering the emulsion stability when emulsified and dispersed in a basic aqueous liquid, the content of DGMO in the oil and fat composition of the present invention is preferably 7.0% by mass or less.

In the oil and fat composition of the present invention, the content of PGPR is 0.3 to 2.0% by mass. The oil-and-fat composition of the present invention contains the above-mentioned specific amount of PGPR, so that when the oil-and-fat composition of the present invention is mixed with water or an aqueous liquid, the oil-and-water emulsion composition can be easily emulsified and dispersed even with gentler stirring. Things can be formed. From the viewpoint of the flavor of the oil and fat composition, the content of PGPR in the oil and fat composition of the present invention is preferably 1.8% by mass or less, and more preferably 1.5% by mass or less.
Moreover, there is no restriction | limiting in particular in the number of the glycerol unit of the glycerol polymer (polyglycerol) which comprises PGPR used for this invention, For example, the average degree of polymerization of the glycerol which comprises polyglycerol can be 2-6. From the viewpoint of further improving the emulsifying dispersibility of the oil and fat composition, particularly heat resistance and salt resistance, the average degree of polymerization of glycerin in the polyglycerin constituting PGPR is preferably 2 to 5, and more preferably 2 to 4. The average degree of polymerization of glycerin constituting polyglycerin is calculated from the following formula (3) based on the hydroxyl value.
MW = 74n + 18 Formula (1)
OHV = 56110 (n + 2) / MW Formula (2)
n = (112220-18OHV) / (74OHV-56110) (3)
MW: average molecular weight of polyglycerol n: average degree of polymerization of polyglycerol OHV: hydroxyl value of polyglycerol

  The polyglycerol condensed ricinoleic acid ester that can be used in the present invention can be synthesized by a conventional method. As commercial products, Sunsoft No. 818SK (trade name, manufactured by Taiyo Chemical Co., Ltd.), Sunsoft No. 818R (trade name, manufactured by Taiyo Chemical Co., Ltd.), Sunsoft No. 818DG (trade name, manufactured by Taiyo Chemical Co., Ltd.), SY Grister CR-200 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Grister CR-310 (trade name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), SY Grister CR-500 (Product) Name, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and Poem PR-300 (trade name, manufactured by Riken Vitamin Co., Ltd.).

In the oil and fat composition of the present invention, the content of LPC is 0.1% by mass or more. The oil-and-fat composition of the present invention contains the above-mentioned specific amount of LPC, so that when the oil-and-fat composition of the present invention is mixed with water or an aqueous liquid, the oil-in-water emulsified composition is easily emulsified and dispersed even with gentler stirring. Things can be formed. The LPC content in the oil and fat composition of the present invention is preferably 0.2% by mass or more, more preferably 0.3% by mass or more.
From the viewpoint of the flavor of the oil and fat composition, the content of LPC in the oil and fat composition of the present invention is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and further preferably 2.0% by mass or less. 1.2 mass% or less is particularly preferable. The content of LPC can be measured by “Standard oil analysis test method 4.3.3.1-1996 (thin layer chromatogram method)” edited by Japan Oil Chemists' Society.
In order to contain LPC in the oil and fat composition, the purified LPC itself may be blended in the oil and fat composition. For example, by adding enzymatically decomposed lecithin in the oil and fat composition, It is also preferable that LPC is blended with. Examples of the enzyme-degraded lecithin include SLP paste lyso (trade name, manufactured by Sakai Oil Co., Ltd.), Recimar EL (trade name, manufactured by Riken Vitamin Co., Ltd.), and egg yolk lecithin LPL-20S (trade name, manufactured by QP Corporation).

In the oil and fat composition of the present invention, the content of DGMO (mass%) and the content of LPC (mass%) satisfy the following mathematical formula (I).

[Content of DGMO] ≧ [Content of LPC] × 2 (I)

When the content of DGMO and the content of LPC satisfy the above formula (I) in the oil and fat composition of the present invention, DGMO effectively functions as a solubilizer for dissolving LPC in the oil and fat. It is possible to improve the dissolution stability of LPC in edible fats and oils. From the viewpoint of improving the salt resistance or heat resistance of the emulsion composition, the content (mass%) of DGMO and the content (mass%) of LPC are preferably in a relationship satisfying the following formula (II). ), And a relationship satisfying the following mathematical formula (IV) is more preferable.
[Content of DGMO] ≧ [Content of LPC] × 2.5 (II)
[Content of DGMO] ≧ [Content of LPC] × 3 (III)
[Content of DGMO] ≧ [Content of LPC] × 3.5 (IV)

In order for the oil and fat composition of the present invention to exhibit a desired effect, it is important that the content of LPC is within the range specified by the present invention. On the other hand, the oil and fat composition of the present invention may contain phospholipids other than LPC, but the content thereof is not particularly limited as long as the effects of the present invention are not impaired, and may be appropriately adjusted.
When the oil and fat composition of the present invention contains phospholipids other than LPC, the content of phospholipids other than LPC in the oil and fat composition can be, for example, 0.01 to 2.0% by mass. It is good also as -1.5 mass%, and good also as 0.2-1 mass%.
When the oil and fat composition of the present invention contains phosphatidylinositol, the content of phosphatidylinositol in the oil and fat composition can be set to 0.01 to 2.0% by mass, for example, 0.05 to 1.%. It may be 5% by mass, 0.1 to 1% by mass, or 0.15 to 0.6% by mass.
When the oil and fat composition of the present invention contains phosphatidylcholine, the content of phosphatidylcholine in the oil and fat composition can be set to 0.01 to 1.0% by mass, for example, 0.02 to 0.5% by mass. %, 0.03 to 0.3% by mass, 0.04 to 0.2% by mass, or 0.05 to 0.1% by mass. In the case where the oil and fat composition of the present invention contains phosphatidylcholine, the ratio of the content of LPC to the content of phosphatidylcholine (PC) ([LPC] / [PC]) in the oil and fat composition of the present invention is the mass. The ratio is preferably 0.5 or more, more preferably 1 or more, further preferably 2 or more, and further preferably 3 or more. In this case, the upper limit of [LPC] / [PC] (mass ratio) is not particularly limited and is practically 20 or less, and usually 10 or less.
When the oil and fat composition of the present invention contains phosphatidylethanolamine, the content of phosphatidylethanolamine in the oil and fat composition can be, for example, 0.001 to 0.5% by mass, It may be 0.2% by mass, 0.005 to 0.15% by mass, 0.01 to 0.1% by mass, or 0.015 to 0.06% by mass.
When the oil-and-fat composition of the present invention contains phosphatidic acid, the content of phosphatidic acid in the oil-and-fat composition can be, for example, 0.0005 to 0.5% by mass. It may be 2% by mass, 0.002 to 0.1% by mass, 0.003 to 0.05% by mass, 0.003 to 0.02% by mass, 0.004 to It is good also as 0.015 mass%.

The oil and fat composition of the present invention is used in various foods as it is or in the state of being emulsified and dispersed in an aqueous phase in which a desired seasoning component is dissolved as necessary, so that the looseness of food, texture, flavor, taste, The appearance and the like can be modified.
For example, in the production of instant noodles, by attaching them to the surface of the noodle strings after the steaming step, it is possible to suppress the binding between the noodle strings and obtain instant noodles with excellent looseness. Further, the oil and fat composition of the present invention is emulsified and dispersed in a seasoning liquid as described later to prepare an emulsion, and the noodle strings are immersed in the emulsion, or the emulsion is sprayed on the surface of the noodle strings. By applying the emulsion to the surface of the noodle strings, the noodle strings can be seasoned while effectively improving the looseness of the noodle strings. And if the oil-fat composition of this invention is used, application of said emulsion to the surface of said noodle strings can be implemented stably also under high temperature. That is, the oil and fat composition of the present invention can be preferably applied to industrial production such as instant noodles. Moreover, the modified noodle strings can also be obtained from the dough by kneading the oil and fat composition of the present invention into the noodle dough as it is or in the state of the emulsion.
Furthermore, the oil and fat composition of the present invention is excellent in emulsification dispersibility in an aqueous phase even under alkaline conditions, and is excellent in the stability of the emulsified dispersion state. In particular, this effect can be further enhanced by suppressing the content of DGMO to a specific amount or less. Therefore, the oil and fat composition of the present invention can be suitably used for modifying Chinese noodles produced by blending brine, for example.

  Further, the oil and fat composition of the present invention can be easily emulsified and dispersed in water, for example, by adding it to water during cooking, and this emulsified state is stably maintained even at high temperatures during cooking. Therefore, fats and oils can adhere more uniformly to the cooked cooked rice surface. That is, the looseness of cooked rice can be effectively improved. Furthermore, even if seasoning ingredients such as salt are included in the water during cooking, the oil and fat composition of the present invention can be easily emulsified and dispersed, and this emulsified state is stably maintained even at high temperatures. Even when cooked rice or the like is cooked, the oil and fat composition of the present invention can be more uniformly adhered to the surface of the cooked rice.

  Moreover, the oil-fat composition of this invention can improve the looseness at the time of cooking by applying to chilled noodles, such as steamed fried noodles, for example. After the noodles are heat-treated, the noodle strings are coated with an oil composition or an emulsified liquid emulsified and dispersed on the surface of the noodle strings, thereby suppressing the binding of the noodle strings during storage and cooking and improving the looseness. can do.

  Moreover, the oil-fat composition of this invention can be used for the food texture improvement of a non-fry type snack confectionery, for example. In the manufacture of non-fried snack confectionery, the dough is dipped in an emulsified liquid emulsified and dispersed before the hot air drying step, or the emulsified liquid is sprayed on the surface of the dough so that the snack confectionery is light. The texture can be finished.

  Moreover, the oil-fat composition of the present invention can be used, for example, for maintaining the texture of fried confectionery. After the dough of fried confectionery is oiled, the surface of the fried confectionery can be uniformly coated with the oil / fat composition by applying or spraying the oil / fat composition onto the confectionery surface or immersing the confectionery in the oil / fat composition. . Thereby, the deterioration of the texture due to moisture absorption during storage can be suppressed, and the crunchy texture can be maintained even after the day passes. Furthermore, if the emulsified liquid obtained by emulsifying and dispersing the oil and fat composition in the seasoning liquid is used, a desired seasoning can be imparted to the fried confectionery while maintaining the texture of the fried confectionery.

  Especially, it is preferable to use the oil-fat composition of this invention as a binding inhibitor of foodstuffs. Although there is no restriction | limiting in particular in the said foodstuff, Instant noodles (noodle string) or cooked rice is preferable. There are no particular restrictions on instant noodles, and examples include Chinese noodles, udon, soba, pasta, and pho. In addition, the cooked rice may be cooked rice with water, such as white rice, brown rice, germ rice, etc., or even cooked with a seasoning liquid containing salt or soy sauce such as soy sauce, such as so-called cooked rice. Good.

  There is no restriction | limiting in particular in the preparation method of the oil-fat composition of this invention, The oil-fat composition of this invention can be obtained by mixing each component of the said oil-fat composition until it becomes homogeneous. It is preferable to carry out the mixing by applying heat. Usually, the mixing is performed while heating to about 60 to 90 ° C. until homogeneous.

Next, the oil-in-water emulsion composition of the present invention (hereinafter also referred to as “emulsion composition of the present invention”) will be described.
The emulsified composition of the present invention has the oil and fat of the oil and fat composition of the present invention as an oil phase (dispersed phase). The aqueous phase (continuous phase) constituting the emulsified composition of the present invention is water or an aqueous liquid. The aqueous phase may be a seasoning liquid containing salt (salt) or the like. The emulsified composition of the present invention exhibits excellent emulsion stability even when the aqueous phase contains salt. Therefore, by applying the emulsified composition of the present invention to food, it is possible to give the food a desired seasoning with seasoning ingredients such as salt contained in the aqueous phase, and the looseness of the food, the food The feeling, flavor, appearance, etc. can be modified.

  In the emulsified composition of the present invention, the amount ratio of the oil phase to the aqueous phase is not particularly limited and can be appropriately adjusted according to the purpose. The amount ratio of the oil phase with respect to the water phase is a mass ratio, usually water phase / oil phase = 99.5 / 0.5 to 90/10, preferably 99/1 to 95/5.

  When the aqueous phase constituting the emulsified composition of the present invention is a seasoning liquid, the seasoning liquid may be a saline solution. In addition to salt, soy sauce, miso, fish sauce, sugar, sucrose, liquid Sugar, fructose, mirin, sweetener, meat extract, seafood extract, vegetable extract, sodium glutamate, sodium inosinate, sodium succinate, sodium guanylate, amino acid, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigment, spice Etc. may be contained. When the aqueous phase of the present invention is a seasoning liquid, the solid content in the seasoning liquid is not particularly limited, and is appropriately adjusted according to the purpose. Content of the salt in the said seasoning liquid is 0.2-20 mass% normally, and it is preferable that it is 1-10 mass%.

For example, the emulsified composition of the present invention is in a form having a seasoning liquid as an aqueous phase, and the noodle strings are immersed in the emulsified composition or the emulsion composition is sprayed on the surface of the noodle strings. By applying the emulsified composition to the surface, the noodle strings can be seasoned as desired while effectively improving the looseness of the noodle strings. Moreover, since the application of the emulsion composition to the surface of the noodle strings can be carried out stably even at high temperatures by using the emulsion composition, the emulsion composition of the present invention is preferably used in industrial production of instant noodles and the like. it can.
Furthermore, the emulsified composition of the present invention is excellent in emulsifying dispersibility even under alkaline conditions, and in particular, this effect is further enhanced by an emulsified composition prepared using an oil and fat composition in which the content of DGMO is suppressed to a specific amount or less. Can do. Therefore, the emulsified composition of the present invention is suitable for modifying Chinese noodles produced by blending brine, for example. For example, in the production of Chinese noodles, the emulsified composition of the present invention can be kneaded into a dough containing brine to effectively modify the noodle strings obtained from the dough.

  The emulsified composition of the present invention becomes, for example, an oil-in-water emulsified state that is homogeneously mixed with the water when added to water during cooking, and this emulsified state is stable even at high temperatures. The oil phase component can be uniformly adhered to the surface of the cooked rice, and the looseness of the cooked rice can be effectively improved. Furthermore, even if the water at the time of cooking is a seasoning liquid containing a seasoning component such as salt, the oil-in-water emulsion composition of the present invention is in an oil-in-water emulsified state uniformly mixed with the seasoning liquid, and Since this emulsified state is stable even at high temperatures, even when cooked rice is cooked, the oil phase component of the emulsified composition can be uniformly attached to the cooked rice surface. The emulsified composition of the present invention can be used in place of water during cooking by appropriately adjusting the amount of the aqueous phase of the emulsified composition of the present invention and the concentration of the seasoning component in the aqueous phase. .

  In addition, the emulsion composition of the present invention can be applied, for example, by spraying the noodles after the heat treatment and washing with water, or by immersing the noodles in the emulsion composition, so that the oil phase component is uniformly applied to the surface of the noodle strings. It can be made to adhere, and the binding of noodles when cooled and stored can be effectively suppressed. That is, by using the emulsified composition of the present invention, it is possible to obtain chilled noodles that are easy to cook and have excellent looseness when reheated.

  In addition, the emulsion composition of the present invention can be finished into a crisp textured snack by spraying on the surface of the dough when producing a non-fried snack snack. Furthermore, since the emulsion composition of the present invention takes a stable emulsified state even when a seasoning liquid is used as an aqueous phase component, the emulsion composition of the present invention using the seasoning liquid as an aqueous phase component is sprayed on the surface of the dough. By this, the snack confectionery surface can be uniformly seasoned while giving a crisp texture to the snack confectionery.

  Furthermore, the emulsified composition of the present invention can maintain the crispy texture of fried confectionery even after days by spraying on the surface of fried confectionery, and can also be used for seasoning fried confectionery. Can do.

  Especially, it is preferable to use the emulsion composition of this invention as a binding inhibitor of foodstuffs. Although there is no restriction | limiting in particular in the said foodstuff, Instant noodles (noodle string) or cooked rice is preferable. There are no particular restrictions on instant noodles, and examples include Chinese noodles, udon, soba, pasta, and pho. The cooked rice may be cooked rice with water, such as white rice, brown rice, or germinated rice, or may be cooked with a seasoning solution containing salt such as soy sauce, such as so-called cooked rice.

  The emulsified composition of the present invention can be obtained by mixing the oil and fat composition of the present invention with water or an aqueous liquid. The oil and fat composition of the present invention is easily emulsified and dispersed in an oil-in-water type by simply mixing with water or an aqueous liquid and gently stirring to obtain the emulsified composition of the present invention.

The food of the present invention comprises the oil or fat composition or emulsion composition of the present invention (that is, a food in which the oil or fat composition or emulsion composition of the present invention is blended in the food production process). The food of the present invention is modified in terms of looseness, texture, flavor, taste, appearance, etc. by the oil or fat composition or emulsion composition of the present invention. Examples of such foods include instant noodles, cooked rice, and chilled noodles. , Cooked noodles, snack confectionery, noodle snack confectionery, fried confectionery and the like.
The foodstuff of this invention can be obtained by mix | blending the oil-fat composition or emulsion composition of this invention in the normal manufacturing process of various foodstuffs. More specifically, the oil or fat composition or emulsion composition of the present invention can be obtained by blending in a food or applying it to the food surface. In particular, the food product of the present invention can be applied to the food surface by allowing the oil or fat composition or emulsion composition of the present invention to adhere to the food surface in the production process of the food product. A form adapted to is preferred. Taking a case where the food of the present invention is instant noodles or cooked rice as an example, an example of the production method will be described.

  Instant noodles usually have a process of mixing and kneading raw materials (mixing and kneading process), a process of rolling the kneaded dough to obtain a noodle band (rolling process), a process of cutting out the noodle band and obtaining a noodle string (cutting out) Process), a process of steaming noodle strings (steaming process), a process of forming steamed noodles into a shape suitable for packaging (molding process), and a process of drying molded noodles (drying process). The In the production of instant noodles, the oil or fat composition of the present invention or the emulsion composition is brought into contact with the noodle strings after the steaming step (noodle strings in which at least the starch on the surface has been gelatinized). Instant noodles, which are an embodiment of the food of the present invention, can be obtained by incorporating a process for attaching edible fats and oils. In this specification, “attaching edible oils and fats to the surface of the noodle strings” means not only the state of the edible oils and fats existing on the surface of the noodle strings, but also part of the edible oils and fats soaked in the dough of the noodle strings. May exist.

There is no particular limitation on the contact method between the oil or fat composition or the emulsion composition of the present invention and the noodle strings after the steaming step, and the noodle strings are immersed in the oil or fat composition or the emulsion composition of the present invention. The oil / fat composition or emulsion composition of the present invention and the noodle strings can be brought into contact with each other by spraying the oil / fat composition or emulsion composition on the surface of the noodle strings. By bringing the oil composition or emulsion composition of the present invention into contact with the noodle strings, the fats and oils can be adhered to the surface of the noodle strings while loosening the binding of the noodle strings that have been pregelatinized in the steaming step. In particular, by using the emulsified composition of the present invention, it is possible to more efficiently loosen the binding of the gelatinized noodle strings with moisture. If the aqueous phase of the emulsified composition is used as a seasoning liquid, the noodle strings can be seasoned as desired. Moisture adhering to the surface of the noodle strings is removed by drying as desired.
When the noodle strings after the steaming step are brought into contact with the oil or fat composition or the emulsified composition of the present invention, edible fats and oils adhere to 0.01 to 0.8 parts by mass with respect to 100 parts by mass of the noodle strings. It is preferable to contact, and it is more preferable to contact so that 0.05-0.5 mass part adheres.

  In the present invention, “instant noodles” are dry noodles that have undergone a drying process as described above, and are eaten after reconstitution with hot water. The instant noodles obtained by the above method have a good unwinding of the binding of the noodle strings generated in the steaming process, and the subsequent rebinding is also highly suppressed, so that the moldability is excellent and the yield is good, and , Reconstitutes the water more evenly and has an excellent texture when eaten.

  Cooked rice is produced by cooking raw rice. When cooking rice, cooked rice (raw rice after washing) and water or seasoning liquid are allowed to coexist and heated to obtain cooked rice. By adding the oil or fat composition or the emulsified composition of the present invention to the water or seasoning liquid during cooking, the oil spreads more uniformly throughout the rice during cooking, which is an embodiment of the food of the present invention. You can get cooked rice. The cooked rice is preferably obtained by adding the oil or fat composition or the emulsified composition of the present invention so that the edible fat becomes 0.1 to 5 parts by mass with respect to 100 parts by mass of raw rice. . There is no restriction | limiting in particular in the time which adds the oil-fat composition or emulsion composition of this invention, Although it may be after cooking rice during cooking rice even before the start of cooking rice, It is preferable to add before the start of cooking rice.

  This invention discloses the manufacturing method of the following oil-and-fat composition, an oil-in-water emulsion composition, a foodstuff, instant noodles, and cooked rice regarding the embodiment mentioned above.

<1>
Edible fats and oils 70.0-95.6 mass%, diglycerin monooleate 4.0-12.0 mass%, polyglycerin condensed ricinolate 0.3-2.0 mass%, lysophosphatidylcholine 0.1 mass %, And the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following mathematical formula.
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 2

<2>
The fat composition according to <1>, wherein the edible fat is preferably a liquid fat at 20 ° C, more preferably a liquid fat at 5 ° C.
<3>
The edible fat is preferably vegetable oil, more preferably soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, palm oil, rice oil, sunflower oil, sesame oil, and these transesterified oil or fractionated oil The fat composition according to the above <1> or <2>, which is one or two or more fats and oils selected from the above, more preferably one or more fats and oils selected from soybean oil, rapeseed oil, and corn oil object.
<4>
In the oil and fat composition, the content of the edible oil and fat is preferably 75.0% by mass or more, more preferably 80.0% by mass or more, further preferably 85.0% by mass or more, and particularly preferably 87.0% by mass. %, The oil and fat composition according to any one of <1> to <3>.
<5>
In the oil composition, the content of the edible oil and fat is preferably less than 95.0% by mass, more preferably 94.5% by mass or less, and further preferably 94.0% by mass or less. <4> The oil and fat composition according to any one of the above.
<6>
In the oil and fat composition, the content of the edible oil and fat is preferably 75.0 to 95.0% by mass, more preferably 80.0 to 94.5% by mass, and still more preferably 85.0 to 94.0. The fat and oil composition according to any one of <1> to <5>, wherein the oil-fat composition is 8% by mass, particularly preferably 87.0 to 94.0% by mass.

<7>
<1> to <6, wherein the content of the diglycerin monooleate in the oil / fat composition is preferably 4.0 to 10.0% by mass, more preferably 4.0 to 7.0% by mass. > The oil-fat composition as described in any one of>.
<8>
<1> to <7, wherein the content of the polyglycerin condensed ricinolate in the oil or fat composition is preferably 0.3 to 1.8% by mass, more preferably 0.3 to 1.5% by mass. > The oil-fat composition as described in any one of>.
<9>
In the polyglycerin constituting the polyglycerin condensed ricinolate, the average degree of polymerization of glycerin is preferably 2 to 5, more preferably 2 to 4, according to any one of the above <1> to <8>. Oil composition.

<10>
In the oil composition, the content of the lysophosphatidylcholine is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, according to any one of <1> to <9>. Oil composition.
<11>
In the oil and fat composition, the content of the lysophosphatidylcholine is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, still more preferably 2.0% by mass or less, and particularly preferably 1.2% by mass. % Of the oil and fat composition according to any one of <1> to <10>.
<12>
In the oil composition, the content of the lysophosphatidylcholine is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 2.5% by mass, and still more preferably 0.3 to 2.0% by mass. %, Especially preferably, it is 0.3-1.2 mass%, The oil-fat composition as described in any one of said <1>-<11>.

<13>
In the oil and fat composition, the diglycerin monooleate content and the lysophosphatidylcholine content preferably satisfy the following formula (II), more preferably the following formula (III), and more preferably the following formula (IV). The oil / fat composition according to any one of <1> to <12>, which is related.
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 2.5 (II)
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 3 (III)
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 3.5 (IV)

<14>
The oil / fat composition contains a phospholipid other than the lysophosphatidylcholine, and the content of the phospholipid other than the lysophosphatidylcholine in the oil / fat composition is preferably 0.01 to 2.0% by mass, 0.05-1.5 mass% may be sufficient, and 0.1-1 mass% may be sufficient, The oil-fat composition as described in any one of said <1>-<13>.
<15>
The oil / fat composition contains phosphatidylinositol, and the content of the phosphatidylinositol in the oil / fat composition is preferably 0.01 to 2.0% by mass, and may be 0.05 to 1.5% by mass. 0.1-1 mass% may be sufficient and 0.15-0.6 mass% may be sufficient, The fats and oils composition as described in any one of said <1>-<14>.

<16>
The oil / fat composition contains phosphatidylcholine, and the content of the phosphatidylcholine in the oil / fat composition is preferably 0.01 to 1.0% by mass, and may be 0.02 to 0.5% by mass. 0.03-0.3 mass% may be sufficient, 0.04-0.2 mass% may be sufficient, and 0.05-0.1 mass% may be sufficient as described in any one of said <1>-<15>. Oil composition.
<17>
In the fat composition, the ratio of the lysophosphatidylcholine content to the phosphatidylcholine content ([LPC] / [PC]) is preferably 0.5 or more, more preferably 1 or more, even more preferably, by mass ratio. Is 2 or more, and particularly preferably 3 or more, the oil and fat composition according to <16>.
<18>
In the oil composition, the ratio of the lysophosphatidylcholine content to the phosphatidylcholine content ([LPC] / [PC]) is preferably 20 or less, more preferably 10 or less, in terms of the above < Oil composition according to 16> or <17>.
<19>
In the oil and fat composition, the ratio of the lysophosphatidylcholine content to the phosphatidylcholine content ([LPC] / [PC]) is preferably 0.5 to 20, more preferably 1 to 20, in terms of mass ratio. More preferably, it is 2-20, Most preferably, it is 3-10, The oil-fat composition as described in any one of said <16>-<18>.

<20>
The oil / fat composition contains phosphatidylethanolamine, and the content of the phosphatidylethanolamine in the oil / fat composition is preferably 0.001 to 0.5% by mass, and 0.002 to 0.2% by mass. Any of the above <1> to <19>, which may be 0.005 to 0.15% by mass, 0.01 to 0.1% by mass, or 0.015 to 0.06% by mass. The oil-and-fat composition as described in one.
<21>
The oil / fat composition contains phosphatidic acid, and the content of the phosphatidic acid in the oil / fat composition is preferably 0.0005 to 0.5% by mass, and may be 0.001 to 0.2% by mass. 0.002 to 0.1% by mass, 0.003 to 0.05% by mass, 0.003 to 0.02% by mass, 0.004 to 0.015% by mass, The oil-and-fat composition as described in any one of <1>-<20>.

<22>
The oil / fat composition according to any one of <1> to <21>, wherein the oil / fat composition is preferably a food modifier, more preferably a food binding inhibitor.
<23>
The oil and fat composition according to <22>, wherein the food is selected from instant noodles, cooked rice, chilled noodles, snack confectionery, and fried confectionery.
<24>
The oil and fat composition according to <23>, wherein the instant noodles are preferably selected from Chinese noodles, udon, soba, pasta and pho.
<25>
The oil and fat composition according to <23>, wherein the cooked rice is preferably selected from white rice, brown rice, germinated rice, and cooked rice.

<26>
The oil-in-water type emulsion composition which has the oil-fat of the oil-fat composition as described in any one of said <1>-<25> as an oil phase.
<27>
The oil-in-water emulsion composition according to <26>, wherein the water phase constituting the oil-in-water emulsion composition preferably contains salt.
<28>
The aqueous phase constituting the oil-in-water emulsion composition is preferably a seasoning liquid, more preferably salt, soy sauce, miso, fish sauce, sugar, sucrose, liquid sugar, fructose, mirin, sweetener, One or more selected from livestock meat extract, seafood extract, vegetable extract, sodium glutamate, sodium inosinate, sodium succinate, sodium guanylate, amino acid, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigment and spice The oil-in-water emulsion composition according to <26>, wherein the oil-containing emulsion is a seasoning liquid.
<29>
The oil-in-water emulsion composition according to <28>, wherein the content of sodium chloride in the seasoning liquid is preferably 0.2 to 20% by mass, more preferably 1 to 10% by mass.

<30>
In the oil-in-water emulsion composition, the amount ratio of the oil phase to the water phase is a mass ratio, preferably water phase / oil phase = 99.5 / 0.5 to 90/10, more preferably The oil-in-water emulsion composition according to any one of <26> to <29>, wherein the aqueous phase / oil phase is 99/1 to 95/5.

<31>
The oil-in-water emulsion composition according to any one of <26> to <30>, wherein the oil-in-water emulsion composition is preferably a food modifier, more preferably a food binding inhibitor. object.
<32>
The oil-in-water emulsion composition according to <31>, wherein the food is selected from instant noodles, cooked rice, chilled noodles, snack confectionery and fried confectionery.
<33>
The oil-in-water emulsion composition according to <32>, wherein the instant noodles are preferably selected from Chinese noodles, udon, soba, pasta and pho.
<34>
The oil-in-water emulsion composition according to <32>, wherein the cooked rice is preferably selected from white rice, brown rice, germinated rice, and cooked rice.

<35>
The foodstuff using the oil-and-fat composition in any one of said <1>-<25> or the oil-in-water type emulsion composition in any one of said <26>-<34>.
<36>
The food according to <35>, wherein at least one of looseness, texture, flavor, taste, and appearance is preferably modified with the oil composition or the oil-in-water emulsion composition.
<37>
<35> or <36>, wherein the food is preferably selected from instant noodles, cooked rice, chilled noodles, cooked noodles, snack confectionery, noodle snack confectionery and fried confectionery, more preferably instant noodles or cooked rice. Food.

<38>
Preferably, the oil / fat composition according to any one of <1> to <25> or the oil-in-water emulsion composition according to any one of <26> to <34> is blended in a food or a food. A method for producing a food comprising applying to a surface.

<39>
The oil-and-fat composition according to any one of <1> to <25> or the oil-in-water emulsion composition according to any one of <26> to <34> is brought into contact with the noodle strings after the steaming step. By this, the manufacturing method of instant noodles including making the said edible oil and fat adhere to the said noodle strings surface.
<40>
The steaming step is such that the edible oil / fat is preferably 0.01 to 0.8 parts by weight, more preferably 0.05 to 0.5 parts by weight per 100 parts by weight of the noodle strings after the steaming step. The method for producing instant noodles according to the above <39>, wherein the later noodle strings are brought into contact with the oil or fat composition or the oil-in-water emulsion composition.

<41>
The oil composition according to any one of <1> to <25> or the oil-in-water emulsion composition according to any one of <26> to <34> is kneaded into the dough, and the obtained dough is used. A method for producing instant noodles, comprising preparing a noodle string using the noodle strings.

<42>
Of cooked rice, comprising cooking in the presence of the oil / fat composition according to any of <1> to <25> or the oil-in-water emulsion composition according to any of <26> to <34>. Production method.
<43>
In the cooked rice, the raw rice and the oil / fat composition or the oil-in-water emulsion composition are allowed to coexist so that the edible oil / fat is preferably 0.1 to 5 parts by mass per 100 parts by mass of the raw rice. The method for producing cooked rice according to <42>.

  The present invention will be described in more detail based on examples, but the present invention is not limited to these embodiments.

[Preparation Example 1] Preparation of Oil Composition As an edible oil and fat,
Rapeseed oil (trade name: rapeseed salad oil (S), manufactured by Nisshin Oilio Co., Ltd.),
Corn oil (Brand name: Corn oil (S), Nisshin Oilio Co., Ltd.)
Was used.

As an emulsifier,
DGMO (trade name: Sunsoft Q-17D, Taiyo Kagaku, HLB7.5),
PGPR (trade name: SY Glyster CR-200, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average polymerization degree 4 or less, hereinafter also referred to as “PGPR-1”),
PGPR (trade name: SY Glyster CR-310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., average glycerin degree of 5 or less, hereinafter also referred to as “PGPR-2”),
PGPR (trade name: SY Glyster CR-500, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average polymerization degree 7 or less, hereinafter referred to as “PGPR-3”),
Enzyme-degraded lecithin (trade name: SLP-paste lyso, manufactured by Sakai Oil Co., Ltd., LPC content: 22.6% by mass, phosphatidylcholine: 3.7% by mass, phosphatidylethanolamine: 1.4% by mass, phosphatidylinositol: 19. 5 mass%, phosphatidic acid: 0.4 mass%)
Diglycerin sesquiolate (trade name: Sunsoft Q-17B, Taiyo Kagaku Co., Ltd., HLB6.5),
Triglycerin monostearate (trade name: SY Glister MS-3S, manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 8.4),
Tetraglycerin monooleate (trade name: SY Glister MO-3S, Sakamoto Yakuhin Kogyo Co., Ltd., HLB8.8),
Pentaglycerin trioleate (trade name: Sunsoft A173E, Taiyo Kagaku Co., Ltd., HLB 7.0),
Pentaglycerin trimyristate (trade name: Sunsoft A143E, Taiyo Kagaku, HLB8.0),
-Hexaglycerin tristearate (trade name: SY Glister TS-5S, Sakamoto Yakuhin Kogyo Co., Ltd., HLB7.4),
・ Lecithin (trade name: Yelkin-TS, manufactured by Archer Daniels Midland Company)
Was used.

  Using each of the above raw materials, an oil and fat composition having the component composition (unit: mass%) shown in the following table was prepared. More specifically, edible fats and oils and emulsifiers were mixed and stirred at 80 ° C. for 30 minutes to obtain fats and oils compositions (Examples 1 to 31 and Comparative Examples 1 to 30).

[Test Example 1] Dissolution stability of emulsifier Each of the oil and fat compositions prepared in Preparation Example 1 was cooled to room temperature, and 50 ml each of each oil and fat composition (bottom diameter 4.0 cm, height 7. 5 cm) and sealed. After standing at 20 ° C. for 1 week, the appearance was visually observed and evaluated according to the following evaluation criteria. The results are shown in the table below.
(Evaluation standard for dissolution stability of emulsifiers)
A: No precipitation occurred in all 5 bottles.
B: Precipitation occurred in one or more bottles.

  An emulsion stability test (salt resistance test, heat resistance / salt resistance test, heat resistance / salt resistance / base resistance test) described below was performed for the test example 1 where the evaluation result was A.

[Test Example 2] Salt tolerance test of oil-in-water emulsified composition Of the oil / fat composition prepared in Preparation Example 1 above, 1 g of the oil / fat composition of Examples 1 to 23, 30 and 31 was 4% by mass saline 49. 0.0 g was mixed and gently stirred at room temperature (about 25 ° C.) for 1 hour. After completion of stirring, the mixture was allowed to stand for 20 minutes, the emulsified state was visually observed, and the emulsion stability was evaluated according to the following evaluation criteria. The results are shown in the table below. In addition, although the same test was implemented 5 times about each oil-fat composition, all became the same evaluation result.
(Evaluation criteria)
5: No oil floating was observed in the creaming layer, and the portions other than the creaming layer were uniformly clouded.
4: Slight oil floating is observed in the creaming layer, but the portions other than the creaming layer are uniformly clouded.
3: The creaming layer is slightly more but no oil floating is observed, and the portion other than the creaming layer has a low degree of white turbidity and is transparent.
2: The creaming layer has a little more oil floating, and the portion other than the creaming layer has a low degree of white turbidity and is transparent.
1: Oil-water separation is performed and the whole is transparent.

[Test Example 3] Heat and salt resistance test of oil-in-water emulsion composition Of the oil and fat compositions prepared in Preparation Example 1 above, 4% by mass with respect to 1 g of the oil and fat compositions of Examples 1 to 23, 30 and 31. 49.0 g of brine was mixed and gently stirred for 5 minutes, and then gently stirred for 1 hour in a 60 ° C. water bath. Then, it returned to room temperature, left still for 20 minutes, the emulsified state was visually observed, and the same evaluation criteria as the said Test example 2 were evaluated. The results are shown in the table below. In addition, although the same test was implemented 5 times about each oil-fat composition, all became the same evaluation result.

[Test Example 4] Heat / salt / base resistance test of oil-in-water emulsion composition Of the oil / fat compositions prepared in Preparation Example 1 above, 1 g of the oil / fat compositions of Examples 1, 2, 7, and 24-29. , 0.7 g of powdered red brine (manufactured by Takakami Horse Co., Ltd.) and 49.0 g of 4% by weight saline are mixed and gently stirred for 5 minutes, and then gently stirred for 1 hour in a 60 ° C. water bath. Continued. Then, it returned to room temperature, left still for 20 minutes, the emulsified state was visually observed, and the same evaluation criteria as the said Test example 2 were evaluated. The results are shown in the table below. In addition, although the same test was implemented 5 times about each oil-fat composition, all became the same evaluation result.

As shown in the above table, the oil and fat composition containing less DGMO than defined in the present invention, the oil and fat composition not containing PGPR, or containing no PGPR or the content of which is defined in the present invention. In any oil composition, the emulsion composition prepared by emulsifying and dispersing the oil composition in saline is inferior in emulsion stability (that is, inferior in salt resistance), and the emulsion state is further destabilized by heat ( That is, it was found that the salt resistance and heat resistance were poor (Comparative Examples 1 to 6, 8 to 11). Moreover, when the content of LPC and the content of DGMO are not in a relationship satisfying the formula defined in the present invention, the solubility of LPC in fats and oils cannot be sufficiently increased, and precipitation occurs in the fat and oil composition. The resulting result was obtained (Comparative Example 7). An emulsion composition prepared by emulsifying and dispersing an oil and fat composition not containing LPC and an oil and fat composition in which the content of PGPR is more than specified in the present invention in saline is high in emulsion stability, It can also be seen that the emulsified state is destabilized by heat (Comparative Examples 12, 13, 14, and 15). In addition, an emulsion composition prepared by emulsifying and dispersing an oil / fat composition having a DGMO content higher than that defined in the present invention in saline tends to be inferior in emulsion stability, particularly when exposed to heat. Thus, the emulsified state could not be stably maintained (Comparative Examples 16 to 21).
In addition, many emulsified compositions prepared by emulsifying and dispersing an oil and fat composition using an emulsifier other than DGMO in saline instead of DGMO were originally poor in solubility of the emulsifier in edible fats and oils. Moreover, even if the emulsifier had high solubility in edible fats and oils, the emulsion composition emulsified and dispersed in saline had poor heat resistance (Comparative Examples 22 to 27). In addition, an oil and fat composition using tetraglycerin monooleate whose structure is relatively close to that of PGPR instead of PGPR has a high emulsion stability at room temperature when an emulsion composition obtained by emulsifying and dispersing the oil and fat composition in saline. The result was inferior in heat resistance (Comparative Example 28).
It was also found that an emulsion composition in which an oil and fat composition having a lower LPC content than that defined in the present invention was emulsified and dispersed in saline was inferior in emulsion stability (Comparative Examples 29 and 30).

  On the other hand, the oil and fat composition containing all of the edible fats and oils, DGMO, PGPR, and LPC in the amounts specified in the present invention is an emulsion composition in which these are emulsified and dispersed in saline, and the emulsion composition is excellent in emulsion stability. The composition can stably maintain an emulsified state even when exposed to heat (Examples 1 to 29). Further, by making the content of DGMO in the oil and fat composition 7.0% by mass or less, the oil and fat It was also found that when the composition was emulsified and dispersed in basic saline and heated, a higher degree of emulsion stability was exhibited (Examples 1, 2, 7, 24-27 in Table 3 and Example 28). , 29). It was also found that the heat resistance of the emulsion composition using the oil / fat composition can be further improved by lowering the degree of glycerol polymerization of PGPR used in the oil / fat composition of the present invention (Table 6).

[Preparation Example 2] Preparation of cooked rice 300 g of fresh rice (Koshihikari from Niigata, produced in 2014) was washed, soaked in water at 20 ° C for 1.5 hours, dried up on a sieve and drained. 350 g of water was added to 350 g of the soaked rice, and 3 g of rapeseed oil or 3 g of the oil or fat composition of Examples or Comparative Examples shown in the table below was added and stirred gently, and then cooked with an electric rice cooker.
The cooked cooked rice was spread on a bat, loosened with a rice paddle for about 1 minute, and allowed to stand at room temperature for 30 minutes to obtain a rough heat to prepare a cooked cooked rice.

[Test Example 5] Evaluation of dispersibility in cooked rice In Preparation Example 2 above, β carotene (manufactured by DSM Nutrition Japan) was added to 3 g of rapeseed oil or 3 g of oil composition instead of 3 g of rapeseed oil or 3 g of oil composition. The mixture of the rapeseed oil and the fat composition was evaluated based on the following evaluation criteria based on the degree of spread of the β-carotene color.
(Dispersibility evaluation criteria for cooked rice)
A: The whole cooked rice is homogeneously colored (oil and fat are familiar to the whole cooked rice).
B: The cooked rice is colored almost uniformly.
C: Coloring is uneven (oil and fat are unevenly distributed in some places of cooked rice).

[Test Example 6] Evaluation of looseness The looseness of the test cooked rice obtained in Preparation Example 2 was evaluated according to the following evaluation criteria. The results are shown in the table below.
(Evaluation criteria for looseness)
A: The binding between rice grains is generally suppressed and it is easy to loosen.
B: Although it is easy to loosen as a whole, there are some lumps.
C: The binding of rice grains as a whole is strong and difficult to loosen.

[Test Example 7] Evaluation of taste The cooked rice for test obtained in Preparation Example 2 above was stored at 15 ° C for 2 hours and stored at 15 ° C for 24 hours, and the taste was evaluated according to the following evaluation criteria. The results are shown in the table below.
(Taste evaluation criteria)
A: It does not feel the taste or oiliness derived from fats and oils.
B: Feels oily.

[Test Example 8] Appearance Evaluation The test rice obtained in Preparation Example 2 above was stored at 15 ° C for 2 hours and stored at 15 ° C for 24 hours. evaluated. The results are shown in the table below.
(Evaluation criteria for appearance)
A: The whole cooked rice is glossy.
B: The whole cooked rice is not glossy.

  As shown in Table 8, by adding the oil / fat composition of the present invention to the water during cooking, the oil / fat composition is uniformly emulsified and dispersed in water, and the whole cooked rice is homogeneously (dispersed) and loosened. Excellent rice was obtained. Furthermore, the cooked rice did not feel the taste and oiliness derived from the oil and fat composition, and had good gloss.

[Test Example 9] Evaluation of looseness of noodles Noodles (Brand name: Hosomen noodles, manufactured by Nenshinya Co., Ltd.) were boiled in boiling water for 1 minute, then drained, and the noodles surface was removed with ion-exchanged water. . 20 g of the obtained noodles were diluted with 4% by mass saline solution heated to 60 ° C. so that the content of the oil and fat compositions of Examples and Comparative Examples shown in the following table was 2.0% by mass. It was immersed for 30 seconds in 30 mL of the obtained dilution liquid (relaxing liquid) which is an oil-in-water emulsion. Next, the noodles were taken out, excess dilution liquid adhering to the noodles was removed by air blow, and put into a cup. Similarly, nine cups containing noodles from which excess diluted solution was removed after immersion in the diluted solution were prepared (10 cups in total). About the noodle which entered each cup, after putting into the said cup, after leaving still for 10 minutes, ten noodle strings were pulled up one by one. For a total of 100 (10 × 10 cups) noodle strings that were pulled up, the looseness of each noodle string was evaluated according to the following evaluation criteria. Based on this evaluation result, the loosening rate was calculated from the following formula. The results are shown in Table 7.

-Evaluation criteria for looseness-
A: The noodle strings are pulled up one by one without being cut B: When the noodle strings are pulled up, the noodle strings are cut or noodle masses that have been bound to the noodle strings rise

  Loose rate (%) = 100 × [number of A evaluations] / [total number of A evaluations and number of B evaluations (i.e., 100)]

  As shown in Table 9, it was found that the looseness of the noodle strings was greatly improved by using the oil and fat composition of the example.

[Preparation Example 3] Preparation of Instant Chinese Noodles-1
To 35 parts by mass of water, 1.5 parts by mass of sodium chloride and 0.4 parts by mass of powdered brine (made by Oriental Yeast Co., Ltd.) were dissolved to prepare brine. This brackish water was added to 100 parts by weight of flour and mixed for 15 minutes to give a soft noodle dough.
Using a noodle roll, rolling was performed in the order of roll gaps of 4.5 mm, 3.0 mm, and 2.0 mm, and then the noodle strip was further rolled with a noodle roll to obtain a noodle strip having a thickness of about 1.25 mm. Thereafter, cutting blade # 18 was used to cut into noodle strings (width 1.25 mm), and the noodle strings were further cut to a length of about 30 cm to obtain raw Chinese noodles. The obtained raw Chinese noodles were steamed for 3 minutes using a steamer to obtain steamed Chinese noodles. 80 g of steamed Chinese noodles were immersed in 100 mL of a loosening solution using the oil / fat composition of Example 27 among the above-mentioned loosening solutions and molded into a columnar shape having a diameter of 10 cm on a wire mesh. Next, after removing excess loosening liquid by air blow, it was dried using a hot air drier so that the water content was about 10% to prepare instant Chinese noodles.
The prepared instant Chinese noodles were reconstituted with boiling water for 4 minutes. The noodles that had been reconstituted in hot water were unraveled quickly and easily just by unraveling the noodles 2-3 times with chopsticks.

[Preparation Example 4] Preparation of instant Chinese noodles-2
In 35 parts by mass of water, 0.7 parts by mass of the oil and fat composition of Example 27, 1.5 parts by mass of sodium chloride, and 0.4 parts by mass of powdered brine (manufactured by Takakami Horse Co., Ltd.) were dissolved to prepare brine. This brackish water was added to 100 parts by weight of flour and mixed for 15 minutes to give a soft noodle dough.
Using a noodle roll, rolling was performed in the order of roll gaps of 4.5 mm, 3.0 mm, and 2.0 mm, and then the noodle strip was further rolled with a noodle roll to obtain a noodle strip having a thickness of about 1.25 mm. Thereafter, cutting blade # 18 was used to cut into noodle strings (width 1.25 mm), and the noodle strings were further cut to a length of about 30 cm to obtain raw Chinese noodles. The obtained raw Chinese noodles were steamed for 3 minutes using a steamer to obtain steamed Chinese noodles. 80 g of steamed Chinese noodles were immersed in 100 mL of water and molded into a columnar shape having a diameter of 10 cm on a wire mesh. Next, excess water was removed by air blow, and then dried using a hot air drier so that the water content was about 10% to prepare instant Chinese noodles.
The prepared instant Chinese noodles were reconstituted with boiling water for 4 minutes. The noodles that had been reconstituted in hot water were unraveled quickly and easily just by unraveling the noodles 2-3 times with chopsticks.

Claims (12)

Edible fats and oils 70.0-95.6 mass%, diglycerin monooleate 4.0-12.0 mass%, polyglycerin condensed ricinolate 0.3-2.0 mass%, lysophosphatidylcholine 0.1 mass %, And the content of the diglycerin monooleate and the content of the lysophosphatidylcholine satisfy the following mathematical formula.
[Content of diglycerin monooleate] ≧ [Content of lysophosphatidylcholine] × 2   The fat and oil composition according to claim 1, wherein the content of the diglycerin monooleate is 4.0 to 7.0% by mass.   The oil and fat composition according to claim 1 or 2, which is a food binding inhibitor.   The oil-in-water type emulsion composition which has the fats and oils of the oil-fat composition of any one of Claims 1-3 as an oil phase.   The oil-in-water emulsion composition according to claim 4, wherein the water phase constituting the oil-in-water emulsion composition contains a salt content.   The oil-in-water emulsion composition according to claim 4 or 5, which is a food binding inhibitor.   The foodstuff using the oil-and-fat composition of any one of Claims 1-3, or the oil-in-water type emulsion composition of any one of Claims 4-6.   The food according to claim 7, wherein the food is instant noodles or cooked rice.   The oil-and-fat composition according to any one of claims 1 to 3 or the oil-in-water emulsion composition according to any one of claims 4 to 6 is blended in food or applied to a food surface. A method for producing a food, comprising:   By contacting the oil and fat composition according to any one of claims 1 to 3 or the oil-in-water emulsion composition according to any one of claims 4 to 6 and the noodle strings after the steaming step. A method for producing instant noodles, comprising attaching the edible fat to the surface of the noodle strings.   The fat composition according to any one of claims 1 to 3 or the oil-in-water emulsion composition according to any one of claims 4 to 6 is kneaded into a dough, and the obtained dough is used. A method for producing instant noodles, comprising preparing noodle strings.   A method for producing cooked rice, comprising cooking rice in the presence of the oil and fat composition according to any one of claims 1 to 3 or the oil-in-water emulsion composition according to any one of claims 4 to 6. .