JP2019010020A - Fat composition - Google Patents
Fat composition Download PDFInfo
- Publication number
- JP2019010020A JP2019010020A JP2017127501A JP2017127501A JP2019010020A JP 2019010020 A JP2019010020 A JP 2019010020A JP 2017127501 A JP2017127501 A JP 2017127501A JP 2017127501 A JP2017127501 A JP 2017127501A JP 2019010020 A JP2019010020 A JP 2019010020A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- food
- fat composition
- weight
- fat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 239000003813 safflower oil Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 229940005741 sunflower lecithin Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Edible Oils And Fats (AREA)
- Noodles (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は、油脂組成物に関する。より詳細には、本発明は、食品改質剤として有用な油脂組成物に関する。 The present invention relates to an oil and fat composition. In more detail, this invention relates to the fats and oils composition useful as a food modifier.
澱粉を含む食品において、製造または調理の間に経時的に食品の結着が生じるという問題があった。例えば、茹で麺、蒸し麺などの麺類は、製造直後は良好なほぐれ性を示すが、経時的に麺線表面の糊化された澱粉の粘着性により麺線同士が結着し、塊になり、ほぐれ性が損なわれる。また、ノンフライ麺などの即席麺では、糊化された澱粉が乾燥工程時に麺同士を結着させ、湯戻し後のほぐれ性が悪くなる。また、米飯食品の製造においても、米飯粒同士が結着するという問題があった。 In foods containing starch, there is a problem that the binding of foods occurs over time during manufacturing or cooking. For example, noodles such as boiled noodles and steamed noodles show good loosening properties immediately after production, but the noodle strings bind to each other due to the adhesiveness of the gelatinized starch on the surface of the noodle strings over time, resulting in a lump. , The looseness is impaired. In addition, in instant noodles such as non-fried noodles, gelatinized starch binds the noodles together during the drying process, and the looseness after reconstitution with hot water deteriorates. Moreover, also in the manufacture of cooked rice foods, there has been a problem that the cooked rice grains are bound together.
麺類および米飯のほぐれ剤として、例えば、以下のような油脂組成物が知られている：
食用油脂、ジグリセリンモノラウレートおよびジグリセリンモノオレートを所定量で含有する油脂組成物（特許文献１）；
室温で液体の油溶性物質、グリセリン脂肪酸エステルおよびグリセリンジアセチル酒石酸脂肪酸エステルを含有する麺用品質改良剤（特許文献２）；
有機酸モノグリセライドとジアセチル酒石酸モノグリセライド吸着処理グルテンとから構成されることを特徴とする麺の品質改良剤（特許文献３）；
食用油脂に、レシチン、ジグリセリン脂肪酸エステルならびにモノグリセリン脂肪酸エステル、重合度３以上１６以下のポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、有機酸モノグリセリン脂肪酸エステルおよびプロピレングリコール脂肪酸エステルから選ばれる一種または二種以上の乳化剤Ａを所定量で含む、麺ほぐれ改良剤（特許文献４）；
（Ａ）ＨＬＢ値１０以上のショ糖脂肪酸エステル、（Ｂ）グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンからなる群より選ばれた少なくとも一種、（Ｃ）食用油脂および（Ｄ）糖類化合物を所定量で含有するＯ／Ｗ乳化液を調製しこれを噴霧乾燥して得られる炊飯用乳化剤組成物（特許文献５）；ならびに
ポリグリセリン脂肪酸エステル及び有機酸モノグリセリドを必須成分として含有することを特徴とする麺類品質改良剤（特許文献６）。
For example, the following oil / fat composition is known as a loosening agent for noodles and cooked rice:
An oil and fat composition containing a predetermined amount of edible oil and fat, diglycerin monolaurate and diglycerin monooleate (Patent Document 1);
Quality improver for noodles containing an oil-soluble substance which is liquid at room temperature, glycerin fatty acid ester and glycerin diacetyltartaric acid fatty acid ester (Patent Document 2);
Noodle quality improver comprising an organic acid monoglyceride and diacetyltartaric acid monoglyceride adsorption-treated gluten (Patent Document 3);
For edible fats and oils, select from lecithin, diglycerin fatty acid ester and monoglycerin fatty acid ester, polyglycerin fatty acid ester having a polymerization degree of 3-16, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglycerin fatty acid ester and propylene glycol fatty acid ester Noodle loosening improver comprising one or more emulsifiers A in a predetermined amount (Patent Document 4);
(A) sucrose fatty acid ester having an HLB value of 10 or more, (B) glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, lecithin, (C) edible oil and fat, and (D) An emulsifier composition for rice cooking obtained by preparing an O / W emulsion containing a saccharide compound in a predetermined amount and spray-drying it (Patent Document 5); and polyglycerol fatty acid ester and organic acid monoglyceride as essential components Noodle quality improving agent characterized by containing as (patent document 6).
特に、上記食品の製造工程において塩味等の味付けを行う場合、塩分等の調味成分を溶解した水性液（水溶液）のような調味液で当該食品を処理する。このような調味液と併用することができ、かつ食品の結着を抑制することができる食品改質剤が求められている。 In particular, when seasoning such as salty taste is performed in the production process of the food, the food is treated with a seasoning liquid such as an aqueous liquid (aqueous solution) in which seasoning components such as salt are dissolved. There is a need for a food modifier that can be used in combination with such a seasoning liquid and that can suppress the binding of food.
本発明は、上記課題の解決を課題とするものであり、その目的とするところは、塩分等を高濃度で含む調味液と共に用いる場合であっても、食品の結着を抑制することができる食品改質剤として有用な油脂組成物を提供することにある。 The present invention has an object to solve the above problems, and the object of the present invention is to suppress the binding of food even when used together with a seasoning liquid containing a high concentration of salt and the like. An object of the present invention is to provide an oil and fat composition useful as a food modifier.
本発明は、常温で液体である油脂、有機酸モノグリセリン脂肪酸エステル、重合度２〜１０のポリグリセリン不飽和脂肪酸エステルおよびレシチンを含み、そして液状である、油脂組成物を提供する。 The present invention provides an oil / fat composition that contains oil and fat that are liquid at room temperature, an organic acid monoglycerin fatty acid ester, a polyglycerin unsaturated fatty acid ester having a polymerization degree of 2 to 10 and lecithin, and is liquid.
１つの実施形態では、上記油脂組成物は、非乳化物である。 In one embodiment, the oil-and-fat composition is a non-emulsified product.
１つの実施形態では、上記油脂組成物は、ポリグリセリン縮合リシノール酸エステルをさらに含む。 In one embodiment, the said oil-fat composition further contains polyglycerin condensed ricinoleic acid ester.
１つの実施形態では、上記油脂組成物は、食品の結着抑制剤である。 In one embodiment, the oil and fat composition is a binding inhibitor for food.
本発明はさらに、上記油脂組成物および水を含む、水中油型乳化組成物を提供する。 The present invention further provides an oil-in-water emulsion composition comprising the oil composition and water.
１つの実施形態では、上記水中油型乳化組成物は、塩分をさらに含有する。 In one embodiment, the oil-in-water emulsion composition further contains a salt content.
１つの実施形態では、上記水中油型乳化組成物は、上記塩分を１０〜１５重量％で含有する。 In one embodiment, the oil-in-water emulsion composition contains the salt content at 10 to 15% by weight.
１つの実施形態では、上記水中油型乳化組成物は、食品の結着抑制剤である。 In one embodiment, the oil-in-water emulsion composition is a food binding inhibitor.
本発明はまた、上記油脂組成物および／または上記水中油型乳化組成物を含む食品を提供する。 The present invention also provides a food containing the oil composition and / or the oil-in-water emulsion composition.
１つの実施形態では、上記食品は麺類製品である。 In one embodiment, the food product is a noodle product.
１つの実施形態では、上記食品は米飯製品である。 In one embodiment, the food product is a cooked rice product.
本発明はまた、食品の製造方法を提供し、この方法は、
上記油脂組成物および／または上記水中油型乳化組成物で該食品の材料を処理する工程を含む。
The present invention also provides a method for producing a food product, the method comprising:
A step of treating the food material with the oil composition and / or the oil-in-water emulsion composition.
本発明はまた、麺類製品の製造方法を提供し、この方法は、
上記油脂組成物および／または上記水中油型乳化組成物を、蒸したまたは茹でた麺類と接触させる工程を含む。
The present invention also provides a method for producing a noodle product, the method comprising:
A step of bringing the oil and fat composition and / or the oil-in-water emulsion composition into contact with steamed or boiled noodles.
本発明はまた、米飯製品の製造方法を提供し、この方法は、
上記油脂組成物および／または上記水中油型乳化組成物と共に、生米を炊飯するまたはもち米を蒸す工程を含む。
The present invention also provides a method for producing cooked rice products,
A step of cooking raw rice or steaming glutinous rice together with the oil composition and / or the oil-in-water emulsion composition is included.
本発明によれば、水または塩分を含む水性液において、安定して乳化することができる油脂組成物が提供される。これにより、高濃度の塩分を含む調味液を用いた食品製造の場合であっても、結着が抑制された食品を製造することができる。 ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition which can be stably emulsified in the aqueous liquid containing water or salt is provided. Thereby, even if it is the case of the foodstuff manufacture using the seasoning liquid containing a high concentration salt, the foodstuff by which binding was suppressed can be manufactured.
本明細書において、「液状である、油脂組成物」とは、油脂を含有する組成物であって、常温で液体状であるものをいう。「常温」とは、例えば、５〜３０℃であり、好ましくは１５〜２５℃である。本発明の油脂組成物は、常温で液体である油脂（以下、「液状油脂」ともいう）と、有機酸モノグリセリン脂肪酸エステル（以下「第一成分」ともいう）、重合度２〜１０のポリグリセリン不飽和脂肪酸エステル（以下「第二成分」ともいう）およびレシチン（以下「第三成分」ともいう）を含む。１つの実施形態では、本発明の油脂組成物は、ポリグリセリン縮合リシノール酸エステル（以下「第四成分」ともいう）をさらに含む。本明細書では、第一成分、第二成分、第三成分および第四成分について、「乳化剤成分」ともいう。 In the present specification, the “liquid oil composition” is a composition containing oil and fat and is liquid at room temperature. “Normal temperature” is, for example, 5 to 30 ° C., preferably 15 to 25 ° C. The oil / fat composition of the present invention comprises an oil / fat that is liquid at room temperature (hereinafter also referred to as “liquid oil / fat”), an organic acid monoglycerin fatty acid ester (hereinafter also referred to as “first component”), Glycerin unsaturated fatty acid ester (hereinafter also referred to as “second component”) and lecithin (hereinafter also referred to as “third component”). In one embodiment, the oil and fat composition of the present invention further includes a polyglycerin condensed ricinoleic acid ester (hereinafter also referred to as “fourth component”). In this specification, the first component, the second component, the third component, and the fourth component are also referred to as “emulsifier components”.
１つの実施形態では、本発明の油脂組成物は非乳化物である。「非乳化物」とは、乳化剤成分が液状油脂に溶解されていることをいう。 In one embodiment, the oil and fat composition of the present invention is a non-emulsified product. “Non-emulsified” means that the emulsifier component is dissolved in the liquid oil.
本明細書において、「水中油型乳化組成物」とは、油脂組成物および水または水性液（例えば、水溶液または水懸濁液を含む組成物であって、この油脂組成物を油相として、水または水性液を水相とし、水中油（ｏ／ｗ）型の乳化液を形成しているものをいう。 In the present specification, the “oil-in-water emulsion composition” is an oil / fat composition and water or an aqueous liquid (for example, a composition comprising an aqueous solution or a water suspension, and the oil / fat composition is used as an oil phase. Water or an aqueous liquid is used as an aqueous phase to form an oil-in-water (o / w) type emulsion.
本明細書において、「食品改質剤」とは、食品に添加されることにより、添加した食品の品質を改変する物質をいう。本発明においては、「食品」としては、澱粉を含む食品が好ましい。このような食品としては、例えば、麺類製品および米飯製品が挙げられる。 In the present specification, the “food modifier” refers to a substance that, when added to food, modifies the quality of the added food. In the present invention, the “food product” is preferably a food product containing starch. Examples of such foods include noodle products and cooked rice products.
本明細書において、「麺類製品」とは、うどん、そば、中華麺、スパゲティなどの麺類を含むがさらに、ワンタン、餃子の皮など、麺類と同じか類似の材料により作製されるものも含まれる。 In the present specification, the “noodle products” includes noodles such as udon, soba, Chinese noodles, spaghetti, etc., but also includes products made of the same or similar materials as noodles such as wonton and dumpling skins. .
本明細書において、「米飯製品」とは米（例えば、白米、玄米、胚芽米など）を主に含む製品であれば、野菜、豆類、肉類等の具材をさらに含むものであってもよく、例えば、白飯（例えば、味付けのないご飯）、味飯（例えば、炊き込みご飯）、赤飯などが挙げられる。 In the present specification, the “cooked rice product” may further include ingredients such as vegetables, beans, and meat as long as it is a product mainly containing rice (eg, white rice, brown rice, germ rice). For example, white rice (for example, unseasoned rice), flavored rice (for example, cooked rice), red rice and the like can be mentioned.
本明細書において、食品の「品質」としては、食品のほぐれ性、食感、風味などが挙げられる。 In the present specification, “quality” of food includes looseness, texture, flavor and the like of food.
本明細書において、「ほぐれ」とは、食品（例えば、麺類製品または米飯製品）の構成部分（例えば、麺類の麺線または皮、あるいは米粒）同士の結着性が弱くなり、当該構成部分が互いから容易に分離する、または当該構成部分がバラバラになることをいう。本明細書において、「ほぐれ性」とは食品の構成部分同士のほぐれ易さをいう。食品の構成部分がほぐれ易いほど、ほぐれ性が高い。 In the present specification, the term “fraying” means that the binding between the constituent parts of food (eg, noodle products or cooked rice products) (eg, noodle strings or skin of noodles or rice grains) is weakened, and the constituent parts are It means that they are easily separated from each other, or the constituent parts are separated. In the present specification, “disentangling” refers to the ease of unraveling between the constituent parts of food. The easier the components of the food are unraveled, the higher the unraveling property.
以下、本発明の油脂組成物の各成分について説明する。 Hereinafter, each component of the oil and fat composition of the present invention will be described.
本発明に用いられる液状油脂は、常温で液体である限り特に限定されない。本明細書において、例えば、「２０℃において液体である油脂」とは、２０℃にて１重量％以下の固体脂を含有していてもいい液状油脂を意味する。油脂の固体脂含量は、日本油化学会基準油脂分析試験法の「固体脂含量 ＮＭＲ法」に記載の方法に従って測定される。液状油脂としては、例えば、菜種油、米油、コーン油、大豆油、サフラワー油、綿実油、魚油（例えば、鯨油、鮫油、および肝油）、および中鎖脂肪酸油が挙げられる。本発明においては、これらの液状油脂を１種類で用いてもよく、または２種類以上を任意に組み合わせて用いてもよい。好ましくは食用油脂である。植物油が好ましい。好ましくは、菜種油、米油、またはコーン油あるいはこれらの任意の２種以上の組合せであり、より好ましくは、菜種油である。 The liquid fat used in the present invention is not particularly limited as long as it is liquid at room temperature. In the present specification, for example, “oil and fat that is liquid at 20 ° C.” means liquid oil and fat that may contain 1% by weight or less of solid fat at 20 ° C. The solid fat content of fats and oils is measured according to the method described in “Solid fat content NMR method” of the Japan Oil Chemists' Society standard fat analysis method. Examples of the liquid oil include rapeseed oil, rice oil, corn oil, soybean oil, safflower oil, cottonseed oil, fish oil (eg, whale oil, coconut oil, and liver oil), and medium chain fatty acid oil. In the present invention, these liquid oils and fats may be used alone or in any combination of two or more. Preferably it is edible fat. Vegetable oil is preferred. Rapeseed oil, rice oil, corn oil or a combination of any two or more of these is preferable, and rapeseed oil is more preferable.
液状油脂の含有量は特に限定されないが、油脂組成物１００重量％中、例えば、７０〜９９重量％、好ましくは、８０〜９８重量％である。油脂組成物中の液状油脂の含有量を上記範囲内とすることにより、乳化剤成分（第一成分、第二成分および第三成分、ならびに（含む場合）第四成分）との含有量のバランスが取れ、油脂組成物が水または水性液（例えば、水溶液または水懸濁液）中でより容易かつ安定して乳化する。このような含有量は、油脂組成物の食品への利用において、当該食品に対し油脂組成物が十分付着してその改質効果（例えば、ほぐれ性改善効果）を奏し、さらに該食品を食した際の油っぽさを残さない。 Although content of liquid fats and oils is not specifically limited, For example, it is 70 to 99 weight% in 100 weight% of fats and oils compositions, Preferably, it is 80 to 98 weight%. By setting the content of the liquid fat in the fat composition within the above range, the balance of the content with the emulsifier component (first component, second component and third component, and (if included) fourth component) is achieved. The oil and fat composition is more easily and stably emulsified in water or an aqueous liquid (for example, an aqueous solution or a water suspension). Such content, when the fat composition is used in foods, the fat composition adheres sufficiently to the food and exhibits its reforming effect (eg, loosening improvement effect), and the food is eaten. Does not leave any oiliness.
「第一成分」の有機酸モノグリセリン脂肪酸エステルは、グリセリンと脂肪酸のモノエステル（「モノグリセリド」ともいう）にさらに有機酸がエステル結合したものいう（「有機酸モノグリセリド」ともいう）。構成する脂肪酸としては、特に限定されないが、食用可能な動植物油脂を起源とする脂肪酸が好ましい。構成する脂肪酸として、例えば、炭素数６〜２４の直鎖の飽和脂肪酸（例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸など）および不飽和脂肪酸（例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸等）が挙げられ、好ましくは炭素数１６〜２２の不飽和脂肪酸（例えば、オレイン酸、リノール酸、リノレン酸、エライジン酸、エルシン酸など）が挙げられる。より好ましくはオレイン酸である。有機酸モノグリセリドとしては、特に限定されないが、例えば、ジアセチル酒石酸モノグリセリド、コハク酸モノグリセリド、クエン酸モノグリセリド、乳酸モノグリセリドなどが挙げられる。ＨＬＢ（Hydrophilic-Lipophilic Balance：親水性親油性バランス）値は、例えば３〜１０、好ましくは６〜９である。第一成分のＨＬＢ値が上記範囲内であることにより、水または水性溶液中の乳化性を容易にさせ得る。有機酸モノグリセリドは、食品添加物として入手可能なものもまた用いられ得る。 The “first component” organic acid monoglycerin fatty acid ester is a compound in which an organic acid is further ester-bonded to a monoester of glycerin and a fatty acid (also referred to as “monoglyceride”) (also referred to as “organic acid monoglyceride”). Although it does not specifically limit as a fatty acid to comprise, The fatty acid originating in the edible animal and vegetable oil and fat is preferable. Examples of the constituent fatty acids include linear saturated fatty acids having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid. And unsaturated fatty acids (for example, palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.), preferably Examples thereof include unsaturated fatty acids having 16 to 22 carbon atoms (for example, oleic acid, linoleic acid, linolenic acid, elaidic acid, erucic acid, etc.). More preferred is oleic acid. The organic acid monoglyceride is not particularly limited, and examples thereof include diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, and lactic acid monoglyceride. The HLB (Hydrophilic-Lipophilic Balance) value is, for example, 3 to 10, preferably 6 to 9. When the HLB value of the first component is within the above range, emulsifiability in water or an aqueous solution can be facilitated. Organic acid monoglycerides that are available as food additives can also be used.
第一成分の含有量は特に限定されないが、油脂組成物１００重量％中、例えば、０．１〜２０重量％、好ましくは、０．２５〜１０重量％、より好ましくは、０．５〜５重量％である。油脂組成物中の第一成分の含有量を上記範囲内とすることにより、油脂組成物が水または水性液中でより容易かつ安定して乳化することができる。このような含有量は、油脂組成物の食品への利用において、当該食品への油脂組成物の付着を助け、そして当該食品の構成成分の結着を抑制し得る。 Although content of a 1st component is not specifically limited, For example in 0.1 weight% of fats and oils composition, 0.1-20 weight%, Preferably, it is 0.25-10 weight%, More preferably, it is 0.5-5 % By weight. By setting the content of the first component in the oil / fat composition within the above range, the oil / fat composition can be more easily and stably emulsified in water or an aqueous liquid. Such content can help adhesion of the oil / fat composition to the food in the use of the oil / fat composition in foods, and can suppress binding of components of the food.
「第二成分」の重合度２〜１０のポリグリセリン不飽和脂肪酸エステルは、重合度が２〜１０のポリグリセリンと不飽和脂肪酸とがエステル結合したものをいう。ポリグリセリンの重合度は、好ましくは４〜１０である。構成する不飽和脂肪酸は、特に限定されないが、食用可能な動植物油脂を起源とする脂肪酸が好ましい。例えば、炭素数６〜２４の不飽和脂肪酸（例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸等）が挙げられ、好ましくは炭素数１６〜２２の不飽和脂肪酸（例えば、オレイン酸、リノール酸、リノレン酸、エライジン酸、エルシン酸など）が挙げられる。より好ましくはオレイン酸である。ＨＬＢ値は、例えば３〜９、好ましくは６〜８である。第二成分のＨＬＢ値が上記範囲内であることにより、水または水性溶液中の乳化性を容易にさせ得る。重合度２〜１０のポリグリセリン不飽和脂肪酸エステルは、食品添加物として入手可能なものもまた用いられ得る。 The “second component” polyglycerin unsaturated fatty acid ester having a polymerization degree of 2 to 10 refers to an ester bond of a polyglycerin having a polymerization degree of 2 to 10 and an unsaturated fatty acid. The degree of polymerization of polyglycerol is preferably 4-10. Although the unsaturated fatty acid to comprise is not specifically limited, The fatty acid derived from edible animal and vegetable fats and oils is preferable. For example, unsaturated fatty acids having 6 to 24 carbon atoms (for example, palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, condensed ricinoleic acid, etc.) Preferred examples include unsaturated fatty acids having 16 to 22 carbon atoms (for example, oleic acid, linoleic acid, linolenic acid, elaidic acid, erucic acid, etc.). More preferred is oleic acid. The HLB value is, for example, 3 to 9, preferably 6 to 8. When the HLB value of the second component is within the above range, emulsifiability in water or an aqueous solution can be facilitated. Polyglycerin unsaturated fatty acid esters having a degree of polymerization of 2 to 10 can also be used as food additives.
第二成分の含有量は特に限定されないが、油脂組成物１００重量％中、例えば、０．３〜２０重量％、好ましくは、０．５〜１０重量％、より好ましくは、１〜１０重量％である。油脂組成物中の第一成分の含有量を上記範囲内とすることにより、油脂組成物が水または水性液中でより容易かつ安定して乳化することができる。このような含有量は、油脂組成物の食品への利用において、当該食品への油脂組成物の付着を助け、そして当該食品の構成成分の結着を抑制し得る。 The content of the second component is not particularly limited, but is, for example, 0.3 to 20% by weight, preferably 0.5 to 10% by weight, more preferably 1 to 10% by weight, in 100% by weight of the oil and fat composition. It is. By setting the content of the first component in the oil / fat composition within the above range, the oil / fat composition can be more easily and stably emulsified in water or an aqueous liquid. Such content can help adhesion of the oil / fat composition to the food in the use of the oil / fat composition in foods, and can suppress binding of components of the food.
「第三成分」のレシチンは、ホスファチジルコリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジン酸、ホスファチジルセリンなどのリン脂質の混合物である。レシチンとしては、例えば、植物レシチン（例えば、大豆レシチン、ひまわりレシチンなど）、卵黄レシチンなどが挙げられ、２種以上の組合せであってもよい。好ましくは大豆レシチンである。レシチンとしては、食品添加物として入手可能なものもまた用いられ得る。 The “third component” lecithin is a mixture of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, phosphatidylserine, and the like. Examples of lecithin include plant lecithin (for example, soybean lecithin, sunflower lecithin, etc.), egg yolk lecithin, etc., and a combination of two or more kinds may be used. Preferably it is soybean lecithin. As lecithin, those available as food additives can also be used.
第三成分の含有量は特に限定されないが、油脂組成物１００重量％中、例えば、０．３〜１０重量％、好ましくは、０．５〜５重量％、より好ましくは、１〜３重量％である。油脂組成物中の第三成分の含有量を上記範囲内とすることにより、油脂組成物が水または水性液中でより容易かつ安定して乳化することができる。このような含有量は、油脂組成物の食品への利用において、当該食品への油脂組成物の付着を助け、そして当該食品の構成成分の結着を抑制し得る。 The content of the third component is not particularly limited, but is, for example, 0.3 to 10% by weight, preferably 0.5 to 5% by weight, and more preferably 1 to 3% by weight in 100% by weight of the oil and fat composition. It is. By making content of the 3rd component in an oil-fat composition into the said range, an oil-fat composition can emulsify more easily and stably in water or an aqueous liquid. Such content can help adhesion of the oil / fat composition to the food in the use of the oil / fat composition in foods, and can suppress binding of components of the food.
本発明の油脂組成物は、「第四成分」としてポリグリセリン縮合リシノール酸エステルを含み得る。ポリグリセリン縮合リシノール酸エステルは、リシノール酸（ひまし油脂肪酸）を熱縮合させたものとポリグリセリンとの反応により生成され得る。ポリグリセリン縮合リシノール酸エステルとしては、食品添加物として入手可能なものもまた用いられ得る。油脂組成物は第四成分をさらに含むことにより、水または水性液中の乳化性をさらに向上させ得る。第四成分を含む場合、油脂組成物中の第四成分の含有量は特に限定されないが、油脂組成物１００重量％中、例えば、０．３〜１０重量％、好ましくは、０．５〜５重量％、より好ましくは、１〜３重量％である。油脂組成物中の第四成分の含有量を上記範囲内とすることにより、油脂組成物の水または水性液中の乳化安定性をさらに向上させ得る。このような含有量は、油脂組成物の食品への利用において、当該食品への油脂組成物の付着を助け、そして当該食品の結着抑制効果をより高め得る。 The oil and fat composition of the present invention may contain a polyglycerol condensed ricinoleic acid ester as a “fourth component”. The polyglycerin-condensed ricinoleic acid ester can be produced by reacting ricinoleic acid (castor oil fatty acid) with heat and polyglycerin. As polyglycerin condensed ricinoleic acid esters, those available as food additives can also be used. The oil and fat composition can further improve the emulsifiability in water or an aqueous liquid by further including the fourth component. When the fourth component is contained, the content of the fourth component in the oil / fat composition is not particularly limited, but in 100% by weight of the oil / fat composition, for example, 0.3 to 10% by weight, preferably 0.5 to 5%. % By weight, more preferably 1 to 3% by weight. By making content of the 4th component in an oil-fat composition into the said range, the emulsion stability in the water or aqueous liquid of an oil-fat composition can be improved further. Such content can help adhesion of the oil / fat composition to the food and further enhance the binding-suppressing effect of the food in the use of the oil / fat composition for food.
本発明の油脂組成物は、第一成分、第二成分および第三成分ならびに（含む場合）第四成分を、液状油脂に対する重量比として、１：１〜６：１〜３：１で含有し得る。このような比率を満たすことで、油脂組成物の水または水性液中の乳化安定性を高めることができる。また食品への利用の際、油脂組成物を食品に十分付着させ、当該食品の結着を抑制しつつ当該食品を食した際に油っぽいという風味（「油っぽさ」）を残さない。 The oil and fat composition of the present invention contains the first component, the second component and the third component, and the fourth component (when included) in a weight ratio of 1: 1 to 6: 1 to 3: 1 with respect to the liquid oil. obtain. By satisfy | filling such a ratio, the emulsification stability in the water or aqueous liquid of an oil-fat composition can be improved. In addition, when used in foods, the oil / fat composition is sufficiently adhered to the foods, and when the foods are eaten while suppressing the binding of the foods, the oily flavor ("oiliness") is not left. .
本発明の油脂組成物は、第一成分、第二成分および第三成分ならびに（含む場合）第四成分を、各成分重量比として、０．５〜５：１〜１０：１〜３：１〜３で含有し得る。このような比率を満たすことで、本発明の油脂組成物の水または水性液中の乳化安定性を高めることができ、また食品への利用の際、食品の表面に十分に付着して結着の抑制を改善し得る。 In the oil and fat composition of the present invention, the first component, the second component, the third component, and the fourth component (when included) are 0.5 to 5: 1 to 10: 1 to 3: 1 as each component weight ratio. ~ 3. By satisfying such a ratio, it is possible to improve the emulsification stability of the oil and fat composition of the present invention in water or an aqueous liquid, and when the composition is used for food, it is sufficiently adhered and bound to the surface of the food. Can be improved.
本発明の油脂組成物は、１つの実施形態では、非乳化物である。本発明の油脂組成物は、好ましくは、乳化剤成分（すなわち、第一成分、第二成分および第三成分ならびに（含む場合）第四成分）が液状油脂に溶解されることにより、液状となる。このような構成を有することにより、本発明の油脂組成物は、水または水性液中に安定して乳化および分散し得、また高温下での適用に対しても安定して利用することができる。 In one embodiment, the oil and fat composition of the present invention is a non-emulsified product. The oil / fat composition of the present invention preferably becomes liquid by dissolving the emulsifier components (that is, the first component, the second component, the third component, and the fourth component (if included)) in the liquid oil. By having such a configuration, the oil and fat composition of the present invention can be stably emulsified and dispersed in water or an aqueous liquid, and can also be stably used for application at high temperatures. .
本発明の油脂組成物は水または水性液中で安定して乳化および分散し、水中油型乳化組成物を形成することができる。本発明の水中油型乳化組成物は、本発明の油脂組成物と、水とを含有する乳化物である。水中油型乳化組成物は、塩分（例えば、食塩）などの溶質をさらに含有することができる。水中油型乳化組成物は、塩分などの溶質を、例えば、０．２〜２０重量％、１〜１５重量％、１０〜１５重量％、または１０〜１４重量％で含有してもよい。水中油型乳化組成物が食品に用いられる場合、水中油型乳化組成物を構成する、塩分を含む水性液（例えば水溶液）は、調味液であってもよい。調味液は、食塩に加えて、醤油、味噌、魚醤、砂糖、ショ糖、液糖、果糖、みりん、甘味料、畜肉エキス、魚介エキス、野菜エキス、グルタミン酸ナトリウム、イノシン酸ナトリウム、コハク酸ナトリウム、グアニル酸ナトリウム、アミノ酸、酢酸、クエン酸、リンゴ酸、乳酸、酒石酸、色素、香辛料などを含有してもよく、その中の固形分含有量に特に限定されず、目的に応じて適宜調整され得る。 The oil and fat composition of the present invention can be stably emulsified and dispersed in water or an aqueous liquid to form an oil-in-water emulsion composition. The oil-in-water emulsion composition of the present invention is an emulsion containing the oil / fat composition of the present invention and water. The oil-in-water emulsified composition can further contain a solute such as salt (eg, salt). The oil-in-water emulsion composition may contain a solute such as salt in an amount of, for example, 0.2 to 20 wt%, 1 to 15 wt%, 10 to 15 wt%, or 10 to 14 wt%. When the oil-in-water emulsion composition is used in foods, the aqueous liquid (for example, aqueous solution) containing salt that constitutes the oil-in-water emulsion composition may be a seasoning liquid. In addition to salt, the seasoning liquid is soy sauce, miso, fish soy, sugar, sucrose, liquid sugar, fructose, mirin, sweetener, livestock meat extract, seafood extract, vegetable extract, sodium glutamate, sodium inosinate, sodium succinate , Sodium guanylate, amino acids, acetic acid, citric acid, malic acid, lactic acid, tartaric acid, pigments, spices, etc., and is not particularly limited to the solid content therein, and is appropriately adjusted according to the purpose obtain.
油脂組成物は、その用途（例えば、食品への適用）、適用される食品の種類、および水性液中の溶質（例えば塩分）の種類または量に依存するが、水または水性液１００重量部に対して、油脂組成物は、例えば、０．０１〜１０重量部、好ましくは、０．１〜５重量部、より好ましくは、０．３〜３重量部で混合され、水中油型乳化組成物を生成させ得る。油脂組成物が０．０１重量部未満である場合、食品への利用の際、食品の表面への付着が不十分となるおそれがあり、１０重量部を超える場合、油脂組成物の水または水性液中の乳化安定性を損なうおそれがある。 The oil / fat composition depends on its use (for example, application to food), the type of food to be applied, and the type or amount of solute (for example, salinity) in the aqueous liquid, but in 100 parts by weight of water or the aqueous liquid. On the other hand, the oil-and-fat composition is mixed in, for example, 0.01 to 10 parts by weight, preferably 0.1 to 5 parts by weight, more preferably 0.3 to 3 parts by weight. Can be generated. When the oil and fat composition is less than 0.01 parts by weight, there is a risk of insufficient adhesion to the surface of the food when used for food, and when it exceeds 10 parts by weight, the oil or fat composition is water or aqueous. There is a risk of impairing the emulsion stability in the liquid.
本発明の油脂組成物および水中油型乳化組成物は、１つの実施形態では、食品改質剤として用いることができる。このような食品改質剤は、食品の結着を抑制する効果を有し、食品の結着抑制剤として用いることができる。食品改質剤（食品の結着抑制剤）は、食品の結着を抑制し、食品のほぐれ性を改善し得る。このような食品改質剤が適用された食品は、例えば、その表面に油脂組成物および／または水中油型乳化組成物を付着することにより、これらの組成物のいずれかまたは両方を含むものとなり得る。 In one embodiment, the oil and fat composition and the oil-in-water emulsion composition of the present invention can be used as a food modifier. Such a food modifier has an effect of suppressing the binding of food and can be used as a binding inhibitor for food. A food modifier (a food binding inhibitor) can suppress food binding and improve the looseness of the food. A food to which such a food modifier is applied includes, for example, an oil composition and / or an oil-in-water emulsion composition on the surface thereof, and thus includes either or both of these compositions. obtain.
食品改質剤が適用される食品は特に限定されないが、澱粉を含む任意の食品である。このような食品としては、例えば、上述したような麺類製品および米飯製品が挙げられる。麺類製品は、即席麺（ノンフライ麺およびフライ麺）、茹で麺などが挙げられる。米飯製品の種類としては、白米、玄米、胚芽米などを、水を用いて炊いた白飯（例えば、味付けのないご飯）、または調味液（塩、醤油などの塩分を含む）を用いて炊いた味飯（例えば、炊き込みご飯）、ならびにもち米を蒸して得られる赤飯が挙げられる。食品は、レトルト食品、冷凍食品などであってよい。 The food to which the food modifier is applied is not particularly limited, but is any food containing starch. Examples of such food include noodle products and cooked rice products as described above. Examples of noodle products include instant noodles (non-fried noodles and fried noodles) and boiled noodles. As the types of cooked rice products, cooked white rice, brown rice, germed rice, etc. using white rice cooked with water (for example, unseasoned rice) or seasoning liquid (including salt, salt, soy sauce, etc.) Examples include cooked rice (for example, cooked rice) and red rice obtained by steaming glutinous rice. The food may be a retort food, a frozen food, or the like.
本発明の油脂組成物および／または上記水中油型乳化組成物は、食品の製造の工程中で、上記食品の材料に提供され得る。食品の「材料」とは、完成品（例えば、ノンフライ麺または赤飯）前の、食品の製造の工程中で生じる中間物（例えば、即席麺製品に関して、麺の原料から作製した生麺を茹でて得られる茹で麺の麺線（ノンフライまたはフライ前）、赤飯製品に関して、着色後に蒸し処理したもち米）もまた包含する。 The oil-and-fat composition of the present invention and / or the oil-in-water emulsion composition can be provided as a food material in the process of producing food. “Ingredients” for foods refers to intermediates (for example, instant noodle products) that are produced from the raw material of the noodles before the finished product (eg, non-fried noodles or red rice) is boiled. The resulting boiled noodle strings (non-fried or before frying) and glutinous rice steamed after coloring for red rice products) are also included.
食品は、その食品の製造の工程中で、食品の材料が、本発明の液状油脂組成物または上記水中油型乳化組成物で処理されることを除いて、その食品の通常の製造工程によって製造され得る。処理される材料は、結着を抑制しようとする食品材料（例えば、麺線または米粒）が好ましい。例えば、上記処理は、食品材料と本発明の液状油脂組成物または上記水中油型乳化組成物との接触によりなされ得る。接触の例としては、漬け込み、噴霧、塗布（例えば、刷毛塗り）などが挙げられる。処理のタイミングは、食品材料の澱粉の糊化（α化）が生じる前（例えば、水洗後の生米）であっても、少なくとも表面の澱粉がα化した食品材料（例えば、蒸した麺または茹でた麺の麺線、着色後に蒸し処理したもち米）であってもよい。これにより、食品材料（例えば、麺線または米粒）の表面に油脂組成物が付着され、製造された食品は、保存および／または調理の間の結着が抑制され、ほぐれ性が改善されたものとなり得る。 The food is produced by the normal production process of the food except that the food material is treated with the liquid oil composition of the present invention or the oil-in-water emulsion composition in the production process of the food. Can be done. The material to be treated is preferably a food material (for example, noodle strings or rice grains) whose binding is to be suppressed. For example, the treatment can be performed by contacting the food material with the liquid oil composition of the present invention or the oil-in-water emulsion composition. Examples of contact include dipping, spraying, application (for example, brush coating), and the like. The timing of the treatment is a food material (eg, steamed noodles or starch) in which at least the starch on the surface is pregelatinized even before gelatinization (pregelatinization) of the starch of the food material occurs (eg, raw rice after washing with water). Noodle strings of boiled noodles, and sticky rice steamed after coloring). As a result, the oil / fat composition is adhered to the surface of the food material (for example, noodle strings or rice grains), and the produced food has improved looseness by suppressing binding during storage and / or cooking. Can be.
以下、例示のため、麺類製品および米飯製品の製造方法を説明する。 Hereinafter, for the sake of illustration, a method for producing noodle products and cooked rice products will be described.
麺類製品の製造においては、上記油脂組成物および／または上記水中油型乳化組成物を、蒸したまたは茹でた麺類と接触させることが行われ得る。製造工程中に調味工程を含む場合、調味工程に用いる調味液との接触に準じて、液状の油脂組成物または上記水中油型乳化組成物を、蒸したまたは茹でた麺類（例えば、その麺線）と接触させることができる。接触は、例えば、蒸したまたは茹でた麺類を、調味液と液状の油脂組成物とを混合することにより調製した水中油型乳化組成物中に漬け込む、あるいは、蒸したまたは茹でた麺類に当該乳化組成物を直接噴霧するかまたは塗布することで行われる。これにより、一工程で、麺類の調味とほぐれ性改善処理とを行うことができる。調味を要しない場合、上記の調味液の代わりに水を用いて同様の手順によって接触が行われ得る。食品材料（例えば、蒸したまたは茹でた麺類）に対する油脂組成物または上記水中油型乳化組成物（あるいはその両方）の添加量は、製品の種類または形態に依存するが、油脂組成物の重量を基準にして、油脂組成物が１０重量部に対し、食品材料が、例えば、１００〜２０００重量部であり得る。 In the production of noodle products, the oil composition and / or the oil-in-water emulsion composition can be brought into contact with steamed or boiled noodles. When the production process includes a seasoning process, the liquid oil composition or the oil-in-water emulsion composition is steamed or boiled noodles according to the contact with the seasoning liquid used in the seasoning process (for example, the noodle strings thereof) ). The contact may be performed, for example, by immersing steamed or boiled noodles in an oil-in-water emulsion composition prepared by mixing a seasoning liquid and a liquid oil composition, or emulsifying the steamed or boiled noodles. This is done by spraying or applying the composition directly. Thereby, the seasoning of noodles and a looseness improvement process can be performed in one process. When seasoning is not required, contact can be performed by the same procedure using water instead of the seasoning liquid. The amount of the fat composition and / or the oil-in-water emulsion composition (or both) added to the food material (eg, steamed or boiled noodles) depends on the type or form of the product, but the weight of the fat composition For example, the fat and oil composition may be 10 to 100 parts by weight, and the food material may be, for example, 100 to 2000 parts by weight.
例えば、即席ノンフライ麺製品は、蒸した麺または茹でた麺の麺線を、調味液または水と液状の油脂組成物とを混合することにより調製した水中油型乳化組成物中に漬け込む（必要に応じて液切りする）、あるいは、当該乳化組成物を蒸した麺または茹でた麺の麺線に直接噴霧するかまたは塗布した後、熱風乾燥することにより製造され得る。即席フライ麺製品は、上記熱風乾燥に代えて油処理をすることにより製造され得る。茹で麺製品は、茹でた麺を冷水で水洗後、その麺線を、調味液または水と液状の油脂組成物とを混合することにより調製した水中油型乳化組成物中に漬け込んだ（必要に応じて液切りする）、あるいは、当該乳化組成物を蒸した麺または茹でた麺の麺線に直接噴霧または塗布した後、耐熱性の袋へ封入し、蒸気（あるいは熱湯）で袋ごと加熱殺菌処理することで製造され得る。 For example, instant non-fried noodle products are prepared by immersing steamed noodles or boiled noodles in an oil-in-water emulsion composition prepared by mixing a seasoning liquid or water with a liquid oil composition (necessary) Depending on whether the emulsion composition is directly sprayed or applied to steamed noodles or boiled noodle strings, the emulsion composition is dried with hot air. Instant fried noodle products can be produced by oil treatment instead of hot air drying. Boiled noodle products were boiled in cold water with boiled noodle products, and the noodle strings were soaked in an oil-in-water emulsion composition prepared by mixing a seasoning liquid or water with a liquid oil composition (necessary) Or after spraying or applying the emulsified composition directly to steamed noodles or boiled noodle strings, sealed in a heat-resistant bag and sterilized by heating with steam (or hot water). It can be manufactured by processing.
米飯製品の製造においては、上記油脂組成物および／または上記水中油型乳化組成物と共に、生米を炊飯するまたは生もち米を蒸すことが行われ得る。これにより、米飯製品の材料を油脂組成物または上記水中油型乳化組成物で処理することができる。食品材料（生米等）に対する油脂組成物または上記水中油型乳化組成物（あるいはその両方）の添加量は、製品の種類または形態に依存するが、油脂組成物の重量を基準にして、油脂組成物が１重量部に対し、食品材料が、例えば、１００〜１０００重量部であり得る。 In the production of cooked rice products, cooking raw rice or steaming raw glutinous rice can be performed together with the oil composition and / or the oil-in-water emulsion composition. Thereby, the material of cooked rice products can be processed with an oil-and-fat composition or the oil-in-water emulsion composition. The amount of the oil / fat composition or the oil-in-water emulsified composition (or both) added to the food material (raw rice, etc.) depends on the type or form of the product, but the oil / fat is based on the weight of the oil / fat composition. The food material may be, for example, 100 to 1000 parts by weight with respect to 1 part by weight of the composition.
例えば、白飯は、洗米した生米を炊飯する際に使用する水に油脂組成物を分散させて、炊飯することにより製造することができ、製造された白飯は、釜離れがよく、飯のほぐれ性が改善され得る。味飯は、洗米した生米を炊飯する際に、味付け目的に添加する調味液に油脂組成物を分散させて、炊飯することにより製造することができ、製造された味飯は、釜離れがよく、飯のほぐれ性が改善され得る。赤飯は、洗米した生もち米をささげ豆の煮汁で着色後に液蒸し処理する際に、蒸したもち米に油脂組成物を分散させた打ち水（食塩を含む調味液）を噴霧あるいは漬け込み処理することで製造することができ、製造された赤飯は、飯のほぐれ性が改善され得る。 For example, white rice can be produced by dispersing an oil and fat composition in water used when cooking cooked raw rice and cooking it. Sex can be improved. The cooked rice can be produced by cooking the cooked raw rice by dispersing the oil and fat composition in the seasoning liquid added for the purpose of seasoning and cooking the cooked rice. Well, the looseness of the rice can be improved. Red rice is treated by spraying or immersing the simmered water (seasoning liquid containing salt) in which the oil and fat composition is dispersed in steamed glutinous rice when the washed glutinous rice is colored with steamed bean broth and then steamed. The red rice that can be produced can improve the looseness of the rice.
本発明の油脂組成物は、水または塩分等の溶質を含む水性液（水溶液）において、安定して乳化することができる。この油脂組成物は、従来では困難とされていた塩分等の溶質を高濃度（例えば、水中油型乳化組成物全体の重量を基準として、１０〜１５重量％、好ましくは１０〜１４重量％）で含む水性液と混合した場合であっても、容易に乳化分散し、高い安定性の水中油型の乳化液を生成することができる。また、このような水中油型の乳化液は、高温下でも優れた乳化安定性を示し得る。 The oil and fat composition of the present invention can be stably emulsified in an aqueous liquid (aqueous solution) containing a solute such as water or salt. This oil-and-fat composition has a high concentration of solutes such as salt, which has been considered difficult in the past (for example, 10 to 15% by weight, preferably 10 to 14% by weight, based on the weight of the entire oil-in-water emulsion composition). Even when mixed with the aqueous liquid contained in the above, it can be easily emulsified and dispersed to produce a highly stable oil-in-water emulsion. Further, such an oil-in-water emulsion can exhibit excellent emulsion stability even at high temperatures.
本発明の油脂組成物および水中油型乳化組成物は、高濃度の塩分を含む調味液を用いた食品の製造に利用することができ、食品の改質（例えば、ほぐれ性の改善、ならびに食感および風味の改善）に有用である。高濃度の溶質（例えば、塩分）を含む水性液（例えば、調味液）を含む水中油型乳化組成物とすることにより、当該溶質と油脂組成物との両方の性質を利用することができる。例えば、高濃度の塩分を含む調味液に油脂組成物が乳化した水中油型組成物を用いることによって、即席麺の製造において、麺への調味処理と麺のほぐれ作用処理との両方を、より少ない工程、好ましくは一工程で効率よく行うことができる。 The oil and fat composition and the oil-in-water emulsified composition of the present invention can be used for the production of foods using a seasoning liquid containing a high concentration of salt, and improve foods (for example, improvement of loosening properties and foods) It is useful for improving the feeling and flavor. By using an oil-in-water emulsion composition containing an aqueous liquid (for example, seasoning liquid) containing a high concentration of solute (for example, salt), both properties of the solute and the fat and oil composition can be utilized. For example, by using an oil-in-water composition in which an oil and fat composition is emulsified in a seasoning liquid containing a high concentration of salt, in the production of instant noodles, both the seasoning treatment for noodles and the loosening action treatment for noodles are more It can be carried out efficiently with few steps, preferably in one step.
以下、実施例により本発明を詳述する。ただし、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in detail by way of examples. However, the present invention is not limited to these.
（油脂組成物の調製：実施例１〜５および比較例１〜７）
油脂組成物の総量が各３００ｇとなるように、表１に示した成分組成（単位：重量％）に基づいて、原材料を５００ｍＬ容ガラス製ビーカーに入れ、スパチュラで撹拌しながら約８０℃に加熱して混合および溶解した。得られた溶解液を室温まで冷却し、油脂組成物を調製した
(Preparation of oil and fat composition: Examples 1 to 5 and Comparative Examples 1 to 7)
Based on the component composition (unit: wt%) shown in Table 1 so that the total amount of the oil / fat composition is 300 g, the raw materials are put into a 500 mL glass beaker and heated to about 80 ° C. while stirring with a spatula. And mixed and dissolved. The obtained solution was cooled to room temperature to prepare an oil and fat composition.
下記の原材料を使用した：
液状油脂：菜種白絞め油（株式会社Ｊ−オイルミルズ）；
ジアセチル酒石酸モノグリセリンオレイン酸エステル（ＨＬＢ値：７）：ＰＡＮＯＤＡＮ ＡＢ−１００（ダニスコ社）；
ポリグリセリンオレイン酸エステル（重合度１０）（ＨＬＢ値：８）：リョートーポリグリＯ−５０Ｄ（三菱ケミカルフーズ株式会社）；
レシチン：レシチンＤＸ（日清オイリオグループ株式会社）；
ポリグリセリン縮合リシノール酸エステル：ＳＹグリスターＣＲＳ−７５（阪本薬品工業株式会社）；
ポリグリセリンステアリン酸エステル（重合度４）（ＨＬＢ値：８．４）：ＳＹグリスターＭＳ−３Ｓ（阪本薬品工業株式会社）；
ジグリセリンオレイン酸エステル（ＨＬＢ値：７．４）：ポエムＤＯ−１００Ｖ（理研ビタミン株式会社）；
ジグリセリンラウリル酸エステル（ＨＬＢ値：９．４）：ポエムＤＬ−１００Ｖ（理研ビタミン株式会社）。
The following ingredients were used:
Liquid oil: rapeseed white squeezed oil (J-Oil Mills Co., Ltd.);
Diacetyltartaric acid monoglycerin oleate (HLB value: 7): PANODAN AB-100 (Danisco);
Polyglycerin oleate (degree of polymerization 10) (HLB value: 8): Ryoto Polygly O-50D (Mitsubishi Chemical Foods);
Lecithin: Lecithin DX (Nisshin Oillio Group, Inc.);
Polyglycerin condensed ricinoleic acid ester: SY Glister CRS-75 (Sakamoto Pharmaceutical Co., Ltd.);
Polyglycerin stearic acid ester (degree of polymerization 4) (HLB value: 8.4): SY Glister MS-3S (Sakamoto Pharmaceutical Co., Ltd.);
Diglycerin oleate (HLB value: 7.4): Poem DO-100V (Riken Vitamin Co., Ltd.);
Diglycerin laurate (HLB value: 9.4): Poem DL-100V (Riken Vitamin Co., Ltd.).
（実施例６）
（油脂組成物を含む調味液の調製および評価）
１０重量％の食塩を含む水溶液である調味液１９６ｇに対して、油脂組成物４ｇを混合して１分間撹拌して、乳化分散させた。次に、６０℃のウォーターバス中で１時間、緩やかに撹拌を続けた。その後に室温まで戻して１時間放置した時の乳化分散液の様子を目視にて観察して、下記の評価基準に従い、乳化液安定性を評価した。この結果を表１に示す。
(Example 6)
(Preparation and evaluation of seasoning liquid containing oil and fat composition)
To 196 g of the seasoning liquid, which is an aqueous solution containing 10% by weight of sodium chloride, 4 g of the oil and fat composition was mixed and stirred for 1 minute to be emulsified and dispersed. Next, gentle stirring was continued for 1 hour in a 60 ° C. water bath. Thereafter, the state of the emulsified dispersion was returned to room temperature and allowed to stand for 1 hour, and the emulsion stability was evaluated according to the following evaluation criteria. The results are shown in Table 1.
同様に、食塩を含まない水１９６ｇに対して油脂組成物４ｇを混合して乳化分散させたこと以外は上記と同様にして、乳化液安定性を評価した。この結果もまた表１に示す。 Similarly, the stability of the emulsion was evaluated in the same manner as above except that 4 g of the oil / fat composition was mixed with 196 g of water not containing sodium chloride and emulsified and dispersed. The results are also shown in Table 1.
評価基準
４：乳化分散液は全体に均一に分散されて白濁した状態を示す。
３：乳化分散液は、表層にクリーム状の層を生じ、それ以外は均一に分散されて白濁した状態を示す。
２：乳化分散液は、表層にクリーム状の層を生じ、それ以外は均一に分散されるが白濁の度合いが薄い状態を示す。
１：乳化分散液は、表層にクリーム状の層を生じ、それ以外は透明な状態を示す。
Evaluation Criteria 4: The emulsified dispersion is uniformly dispersed throughout and is clouded.
3: The emulsified dispersion produces a cream-like layer on the surface layer, and the others are uniformly dispersed and show a cloudy state.
2: The emulsified dispersion produces a cream-like layer on the surface layer, and the others are uniformly dispersed, but show a state of low white turbidity.
1: The emulsified dispersion produces a cream-like layer on the surface layer, and the others are transparent.
表１に示されるように、実施例の油脂組成物は、比較例の油脂組成物と比較して良好な乳化液安定性を示した。評価基準が２である場合と３である場合とのそれぞれの代表的な乳化分散液を示す写真を図１に示す。図１にも示されるように、評価基準３は、評価基準２に比べて白濁の度合いが濃く、表層のクリーム状の層は薄いものであり、よって、より均一な分散の程度を示すものであった。また、実施例の油脂組成物は、１０重量％もの高濃度の塩分を含む調味液においても、比較例の油脂組成物と比較して均一な分散を示していた。特に実施例５の油脂組成物は、より一層優れた乳化液安定性を示した。 As shown in Table 1, the oil and fat compositions of the examples showed good emulsion stability compared to the oil and fat compositions of the comparative examples. The photograph which shows each typical emulsification dispersion liquid when the evaluation criteria are 2 and 3 is shown in FIG. As shown in FIG. 1, the evaluation standard 3 has a higher degree of white turbidity than the evaluation standard 2 and the surface creamy layer is thin, and thus shows a more uniform degree of dispersion. there were. Moreover, the oil-fat composition of an Example showed the uniform dispersion | distribution compared with the oil-fat composition of the comparative example also in the seasoning liquid containing salt concentration as high as 10 weight%. In particular, the oil and fat composition of Example 5 showed much better emulsion stability.
（実施例７）
（即席ノンフライ中華麺の製造および評価）
即席ノンフライ中華麺の配合量は、以下の通りとした：
小麦粉（たん白量１０．８％、灰分０．３５％）８０重量部、加工でん粉（タピオカ由来）２０重量部、水３５重量部、かん粉（炭酸ナトリウム：炭酸カリウム＝４０：６０（重量比））０．５重量部、食塩１重量部。
(Example 7)
(Production and evaluation of instant non-fried Chinese noodles)
The amount of instant non-fried Chinese noodles was as follows:
Wheat flour (protein amount 10.8%, ash content 0.35%) 80 parts by weight, processed starch (derived from tapioca) 20 parts by weight, water 35 parts by weight, cane flour (sodium carbonate: potassium carbonate = 40: 60 (weight ratio) )) 0.5 parts by weight, 1 part by weight of salt.
８００重量部の小麦粉、２００重量部の加工でん粉、３５０重量部の水、５重量部のかん粉、および１０重量部の食塩を横型式ミキサーで混合した。得られた混合物をロール式の製麺機にて帯状に成型した。次いで熟成させ、麺の断面が麺厚１．１ｍｍおよび麺幅１．８ｍｍでありかつ麺長３０ｃｍである線状の生中華麺を作製した。 800 parts by weight of wheat flour, 200 parts by weight of processed starch, 350 parts by weight of water, 5 parts by weight of cane flour, and 10 parts by weight of sodium chloride were mixed with a horizontal mixer. The obtained mixture was molded into a strip shape using a roll-type noodle making machine. Next, ripening was performed to produce linear raw Chinese noodles having a noodle cross-section with a noodle thickness of 1.1 mm, a noodle width of 1.8 mm, and a noodle length of 30 cm.
３００重量部の生中華麺を、０．０２Ｍｐａの蒸気を含む蒸し庫にて４分間加熱処理し、蒸し中華麺を得た。次いで、１０重量部の油脂組成物、１００重量の食塩および１０重量部の調味料を含む１０００重量部の調味液に、３００重量部の蒸し中華麺を１０秒間漬け込み、その後液切りした。液切りした中華麺を、直径１２０ｍｍおよび高さ６０ｍｍのパンチング加工したステンレスの型枠に８０ｇ入れ、風速１０ｍ／Ｓ、９０℃の熱風で４０分間の乾燥処理をして即席ノンフライ中華麺を得た。 300 parts by weight of raw Chinese noodles were heat-treated for 4 minutes in a steamer containing 0.02 Mpa of steam to obtain steamed Chinese noodles. Next, 300 parts by weight of steamed Chinese noodles were soaked in 1000 parts by weight of a seasoning liquid containing 10 parts by weight of an oil / fat composition, 100 parts by weight of sodium chloride and 10 parts by weight of seasoning, and then drained. The drained Chinese noodles were put into a punched stainless steel mold having a diameter of 120 mm and a height of 60 mm, and dried for 40 minutes with hot air at a wind speed of 10 m / S and 90 ° C. to obtain instant non-fried Chinese noodles. .
ノンフライ麺を容器に入れ、熱湯を４００ｇ注ぎ、蓋をして４分間放置した後、箸で麺をほぐした。麺をほぐし始めてから、箸で麺を持ち上げた際に麺線の付着による塊が見られなくなるまでの時間（ほぐれ時間）を測定し、以下に示す基準にて麺ほぐれ性を評価した。各油脂組成物の成分組成（単位：重量％）と共に麺ほぐれ性評価の結果を表２に示す。 Non-fried noodles were put into a container, 400 g of hot water was poured, the lid was covered and left for 4 minutes, and then the noodles were loosened with chopsticks. When the noodles were lifted with chopsticks after the start of loosening the noodles, the time until the lump due to adhesion of the noodles was not observed (the loosening time) was measured, and the noodle loosening properties were evaluated according to the following criteria. Table 2 shows the results of noodle loosening evaluation together with the component composition (unit:% by weight) of each oil and fat composition.
（ほぐれ評価基準）
５：ほぐれ時間が１０秒未満である
４：ほぐれ時間が１０秒以上であり、２０秒未満である
３：ほぐれ時間が２０秒以上であり、３０秒未満である
２：ほぐれ時間が３０秒以上であり、４０秒未満である
１：ほぐれ時間が４０秒以上である
(Feeling evaluation criteria)
5: The loosening time is less than 10 seconds 4: The loosening time is 10 seconds or more and less than 20 seconds 3: The loosening time is 20 seconds or more and less than 30 seconds 2: The loosening time is 30 seconds or more It is less than 40 seconds 1: The loosening time is 40 seconds or more
表２に示されるように、実施例の油脂組成物は、高濃度の塩分を含む調味料を用いて製造するノンフライ中華麺において、比較例の油脂組成物と比較して麺ほぐれ性が高く、良好な麺ほぐれ効果を示した。特に実施例５の油脂組成物は、より一層優れた麺ほぐれ効果を示した。 As shown in Table 2, in the non-fried Chinese noodles produced using the seasoning containing a high concentration of salt, the oil and fat compositions of the examples have higher noodle loosening properties than the oil and fat compositions of the comparative examples, Good noodle loosening effect was shown. In particular, the oil and fat composition of Example 5 showed a further excellent noodle loosening effect.
（実施例８）
（茹で中華麺を用いた官能評価）
茹で中華麺の配合量を以下の通りとした：小麦粉（たん白量１０．８％、灰分０．３５％）８０重量部、加工でん粉（タピオカ由来）２０重量部、水３５重量部、かん粉（炭酸ナトリウム：炭酸カリウム＝４０：６０（重量比））２重量部、食塩１重量部。
(Example 8)
(Sensory evaluation using boiled Chinese noodles)
Boiled Chinese noodles were blended as follows: wheat flour (protein amount 10.8%, ash content 0.35%) 80 parts by weight, processed starch (derived from tapioca) 20 parts by weight, water 35 parts by weight, canned flour (Sodium carbonate: potassium carbonate = 40: 60 (weight ratio)) 2 parts by weight, 1 part by weight of sodium chloride.
８００重量部の小麦粉、２００重量部の加工でん粉、３５０重量部の水、２０重量部のかん粉および１０重量部の食塩を、横型式ミキサーで混合した。得られた混合物をロール式の製麺機にて帯状に成型した。次いで熟成させ、麺の断面が１．５ｍｍ角であり、麺長さ３０ｃｍである線状の生中華麺を作製した。 800 parts by weight of wheat flour, 200 parts by weight of processed starch, 350 parts by weight of water, 20 parts by weight of cane flour and 10 parts by weight of sodium chloride were mixed with a horizontal mixer. The obtained mixture was molded into a strip shape using a roll-type noodle making machine. Next, aging was carried out to produce linear raw Chinese noodles having a cross section of 1.5 mm square and a noodle length of 30 cm.
３００重量部の生中華麺を３０００重量部の熱湯で３分間茹でた後、冷水で６０秒間水洗した。次いで、茹でた中華麺２００重量部を、１０重量部の油脂組成物を含む１０００重量部の溶液に込み、その後液切りし、カップ型の樹脂容器に盛り付けた。容器に盛り付けた茹で中華麺を冷蔵保管した。 300 parts by weight of raw Chinese noodles were boiled with 3000 parts by weight of hot water for 3 minutes and then washed with cold water for 60 seconds. Next, 200 parts by weight of boiled Chinese noodles were put into 1000 parts by weight of a solution containing 10 parts by weight of an oil and fat composition, then drained and placed in a cup-shaped resin container. Chinese noodles were refrigerated and stored in a bowl placed in a container.
冷蔵保管２４時間後、以下に示す基準にて、麺線の食感および風味の官能評価を実施した。本官能評価は、被験者１０名により行い、判定結果は、以下の評価基準で採点し、これらの被験者の多数決で得た。各油脂組成物の成分組成（単位：重量％）と共に結果を以下の表３に示す。 After 24 hours of refrigerated storage, sensory evaluation of the texture and flavor of the noodle strings was performed according to the criteria shown below. This sensory evaluation was performed by 10 subjects, and the determination results were scored according to the following evaluation criteria and obtained by majority vote of these subjects. The results are shown in Table 3 below together with the component composition (unit: wt%) of each oil and fat composition.
（食感の評価基準）
Ａ：適度に硬さと粘りがある
Ｂ：軟化して柔らかい
(Evaluation criteria for texture)
A: Moderately hard and sticky B: Softened and soft
（風味の評価基準）
Ｃ：食した際に油脂由来の油っぽさを感じない
Ｄ：食した際に油脂由来の油っぽさを感じる
(Flavor evaluation standard)
C: Do not feel oiliness derived from fat when eaten D: Feel oiliness derived from fat when eaten
表３に示されるように、実施例５の油脂組成物は、麺線の食感および風味においても良好な結果を示した。これに対し、比較例５、６および７の油脂組成物は、麺線が、軟化により柔らかくなり、食した際に油っぽさが残るものとなった。 As shown in Table 3, the fat and oil composition of Example 5 showed good results in the texture and flavor of the noodle strings. On the other hand, in the fat and oil compositions of Comparative Examples 5, 6 and 7, the noodle strings became soft due to softening, and the oiliness remained when eaten.
（実施例９）
（即席フライ中華麺の製造）
即席フライ中華麺の配合量を以下の通りとした：小麦粉（たん白量１０．８％、灰分０．３５％））８０重量部、加工でん粉（タピオカ由来）２０重量部、水３５重量部、かん粉（炭酸ナトリウム：炭酸カリウム＝４０：６０（重量比））０．５重量部、食塩１重量部。
Example 9
(Manufacture of instant fried Chinese noodles)
The amount of instant fried Chinese noodles was as follows: wheat flour (protein amount 10.8%, ash content 0.35%)) 80 parts by weight, processed starch (derived from tapioca) 20 parts by weight, water 35 parts by weight, Cane powder (sodium carbonate: potassium carbonate = 40: 60 (weight ratio)) 0.5 part by weight, salt 1 part by weight.
実施例７と同様にして、蒸し中華麺を調製した。次いで、１０重量部の油脂組成物、１００重量の食塩および１０重量部の調味料を含む１０００重量部の調味液に、３００重量部の蒸し中華麺を１０秒間漬け込み、その後液切りした。液切りした中華麺を、直径１２０ｍｍおよび高さ６０ｍｍのパンチング加工したステンレスの型枠に８０ｇ入れ、１５０℃に加温したパーム油脂に投入し、９０秒間油調処理をして、即席フライ中華麺を得た。 Steamed Chinese noodles were prepared in the same manner as in Example 7. Next, 300 parts by weight of steamed Chinese noodles were soaked in 1000 parts by weight of a seasoning liquid containing 10 parts by weight of an oil / fat composition, 100 parts by weight of sodium chloride and 10 parts by weight of seasoning, and then drained. The drained Chinese noodles are put into a punched stainless steel mold with a diameter of 120 mm and a height of 60 mm, put into palm oil heated to 150 ° C., oil-treated for 90 seconds, and instant fried Chinese noodles Got.
（実施例１０）
（白飯の製造および評価）
５００重量部の洗米した生米に、４重量部の油脂組成物を含む７００重量部の水を投入し、炊飯した白飯を得た。
(Example 10)
(Manufacture and evaluation of white rice)
To 500 parts by weight of washed rice, 700 parts by weight of water containing 4 parts by weight of an oil / fat composition was added to obtain cooked white rice.
以下に示す基準にて、米飯のほぐれ性を評価した。各油脂組成物の成分組成（単位：重量％）と共に、結果を表４に示す。 The looseness of cooked rice was evaluated according to the following criteria. The results are shown in Table 4 together with the component composition (unit:% by weight) of each oil and fat composition.
（ほぐれの評価基準）
Ｅ：全体的に米粒間の結着が抑制され、ほぐし易い
Ｆ：全体的にほぐし易いが、一部塊がある
Ｇ：全体的に米粒間の結着が強く、ほぐし難い
(Feeling evaluation criteria)
E: Overall binding between rice grains is suppressed and easy to loosen F: Overall loosening is easy, but there are some lumps G: Overall binding between rice grains is strong and difficult to loosen
（実施例１１）
（赤飯の製造および評価）
５００重量部の洗米した生もち米に、５００重量部のささげ豆の煮汁（１重量部の重曹を含む１０００重量部の水に１００重量部のささげ豆を投入し、加熱して得られた煮汁）に１５分間漬け込んで着色した。着色したもち米を、０．２Ｍｐａの蒸気を含む蒸し庫で２０分間蒸した。次いで、１重量部の油脂組成物および１０重量部の食塩を含む１０００重量部の調味液を、蒸したもち米に均一に吹き掛けて液切りし、次いで０．２Ｍｐａの蒸気を含む蒸し庫で２０分間蒸して、赤飯を得た。
(Example 11)
(Manufacture and evaluation of red rice)
500 parts by weight of washed glutinous rice, 500 parts by weight of boiled bean soup (100 parts by weight of bean soup in 1000 parts by weight of water containing 1 part by weight of baking soda, and heated) ) For 15 minutes and colored. The colored glutinous rice was steamed for 20 minutes in a steamer containing 0.2 Mpa steam. Next, 1000 parts by weight of the seasoning liquid containing 1 part by weight of the oil and fat composition and 10 parts by weight of sodium chloride was sprayed evenly on the steamed glutinous rice, and then in a steamer containing 0.2 Mpa of steam. Steamed for a minute to get red rice.
実施例１０と同様の基準にて、米飯のほぐれ性を評価した。この結果も併せて表４に示す。 The looseness of cooked rice was evaluated according to the same criteria as in Example 10. The results are also shown in Table 4.
表４に示されるように、実施例１および５の油脂組成物は、白飯および赤飯のいずれにおいても、比較例の油脂組成物と比較して米飯ほぐれ性が高く、よって良好な米粒ほぐれ効果を示した。特に実施例５の油脂組成物は、より一層優れた米粒ほぐれ効果を示した。 As shown in Table 4, the oil and fat compositions of Examples 1 and 5 have high rice rice looseness compared to the oil and fat composition of Comparative Example in both white rice and red rice, and thus have a good rice grain loosening effect. Indicated. In particular, the oil and fat composition of Example 5 showed an even better rice grain loosening effect.
（実施例１２）
（味飯の製造）
５００重量部の洗米した生米に、８重量部の油脂組成物および８０重量部の醤油べース調味料を含む７５０重量部の調味液を投入し、炊飯した味飯を得た。
(Example 12)
(Manufacture of taste rice)
To 500 parts by weight of washed rice, 750 parts by weight of a seasoning liquid containing 8 parts by weight of an oil and fat composition and 80 parts by weight of soy sauce base seasoning was added to obtain cooked rice.
本発明は、例えば、食品の製造および調理加工、ならびに食品添加剤の製造の分野において有用である。 The present invention is useful, for example, in the fields of food production and cooking and food additive production.
Claims (14)
請求項１から４のいずれかに記載の油脂組成物および／または請求項５から８のいずれかに記載の水中油型乳化組成物で該食品の材料を処理する工程を含む、方法。 A method for producing food,
A method comprising treating the food material with the oil / fat composition according to any one of claims 1 to 4 and / or the oil-in-water emulsion composition according to any one of claims 5 to 8.
請求項１から４のいずれかに記載の油脂組成物および／または請求項５から８のいずれかに記載の水中油型乳化組成物を、蒸したまたは茹でた麺類と接触させる工程を含む、方法。 A method for producing noodle products,
A method comprising the step of contacting the oil-and-fat composition according to any one of claims 1 to 4 and / or the oil-in-water emulsion composition according to any one of claims 5 to 8 with steamed or boiled noodles. .
請求項１から４のいずれかに記載の油脂組成物および／または請求項５から８のいずれかに記載の水中油型乳化組成物と共に、生米を炊飯するまたはもち米を蒸す工程を含む、方法。 A method for producing cooked rice products,
A step of cooking raw rice or steaming glutinous rice together with the oil / fat composition according to any one of claims 1 to 4 and / or the oil-in-water emulsion composition according to any one of claims 5 to 8, Method.
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| JP2021052611A (en) * | 2019-09-27 | 2021-04-08 | 日清オイリオグループ株式会社 | Coating agent, taste reduction suppressing method of starch-containing food, and starch-containing food |
| JP2021101663A (en) * | 2019-12-25 | 2021-07-15 | 日清オイリオグループ株式会社 | Oil/fat composition, method for enhancing hygienic property of food, and method for producing food |
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