Oil and fat composition and method for producing same

Abstract

To provide an oil and fat composition capable of being manufactured by mechanical means and exhibiting superior heat-resistant shape retention.SOLUTION: The present invention relates to an oil and fat composition obtained by solidifying a mixture containing: component (A): a saccharide having a loose bulk density of less than 0.30 g / cm3; component (B): a saccharide having a loose bulk density of 0.30 g / cm3 or more (excluding unprocessed starch); and component (C): an oil or fat that is solid at 25°C.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition and a method for producing the same. [Background technology]

[0002] BACKGROUND ART In recent years, processed foods such as instant noodles and instant soups often contain seasonings in the container in order to impart an authentic flavor or richness to the soup. To date, molded seasonings containing oils and fats as the main ingredient have been proposed as seasonings to be separately packaged with instant noodles (for example, Patent Document 1).

[0003] Patent Document 1 describes a molded seasoning whose main ingredient is oils and fats, which is characterized by being made by mixing porous, oil-absorbing dextrin with oils and fats that are solid at 40°C in a blending ratio (by weight) of 1:3 to 6, molding, and solidifying the mixture. When the present inventors produced the molded seasoning of Patent Document 1, they found that when the raw materials were mixed by hand, the molded seasoning could be produced without any problems, and the obtained molded seasoning had excellent heat resistance and shape retention. However, when the raw materials were mixed using a machine such as a mixer, the obtained molded seasoning was found to have poor heat resistance and shape retention.

[0004] Furthermore, conventionally, there have been proposed adsorbent substrates for liquid oily substances that can adsorb liquid oily substances such as fats and oils and can be used in the food industry and the like (for example, Patent Document 2). Patent Document 2 describes that a dried material obtained by drying an aqueous solution of a starch hydrolysate, which has conventionally been used as an adsorption base material for liquid oily substances, is easily broken by physical impact, and the porous or hollow structure is gradually broken during the process of adsorbing oily substances, which means that the dried material has a problem in that it is unable to fully exhibit its inherent oil absorption or oil absorption / retention ability (the ability to adsorb and retain oil in the pores of the dried material or the voids between the particles). Considering the description in Patent Document 2, the poor heat resistance and shape retention of the molded seasoning in Patent Document 1, which was produced using a machine, is thought to be due to the fact that the porous dextrin is easily broken by physical impact, and the porous structure is gradually broken down during the process of adsorbing fats and oils, preventing the original oil absorption or oil absorption / retention ability from being fully exhibited. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 3586651 [Patent Document 2] Japanese Patent Publication No. 2023-56072 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an oil and fat composition that can be produced by machine and has excellent heat resistance and shape retention. [Means for solving the problem]

[0007] As a result of extensive research by the present inventors to solve the above problems, it was found that the oils and fats that are solid at 25°C can be dissolved in a solution having a loose bulk density of 0.30 g / cm 3 Carbohydrates having a loose bulk density of less than 0.30 g / cm 3 It has been found that an oil or fat composition obtained by mixing the above-mentioned carbohydrates, excluding unmodified starch, with the carbohydrates and solidifying the mixture can be produced mechanically and has excellent heat resistance and shape retention. The present invention was completed based on this finding.

[0008] That is, the present invention is as follows. Section 1. Component (A): loose bulk density 0.30 g / cm 3 Carbohydrates that are less than Component (B): loose bulk density 0.30 g / cm 3Carbohydrates that satisfy the above criteria (however, component (B) does not include unmodified starch), and Component (C): Oils and fats that are solid at 25°C An oil and fat composition obtained by solidifying a mixture containing the above. Section 2. Item 2. The oil or fat composition according to Item 1, wherein the carbohydrate of component (B) is at least one carbohydrate selected from the group consisting of dextrin, modified starch, disaccharides, and monosaccharides. Section 3. Item 2. The oil or fat composition according to Item 1, wherein the carbohydrate of component (B) is dextrin. Section 4. Item 4. The oil or fat composition according to Item 3, wherein the component (B) has a DE value of 1 to 50. Section 5. Item 2. The oil or fat composition according to Item 1, wherein the weight-average molecular weight of the component (B) is 500 to 200,000. Section 6. Item 2. The oil or fat composition according to Item 1, wherein the carbohydrate of component (A) is at least one carbohydrate selected from the group consisting of dextrin and modified starch. Section 7. Item 2. The oil or fat composition according to Item 1, wherein the component (A) is porous. Section 8. Item 8. A molded seasoning containing the oil and fat composition according to any one of Items 1 to 7. Section 9. Component (A): loose bulk density 0.30 g / cm 3 Carbohydrates that are less than Component (B): loose bulk density 0.30 g / cm 3 a step of obtaining a carbohydrate mixture containing the above carbohydrates (provided that component (B) does not include unmodified starch); A step of mixing the saccharide mixture with component (C): oils and fats obtained by melting solid oils and fats at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil or fat composition. A method for producing an oil or fat composition. Section 10. Loose bulk density is 0.30g / cm 3Contains carbohydrates (excluding unmodified starch) with a loose bulk density of 0.30 g / cm or more 3 A carbohydrate breakdown inhibitor that is less than Section 11. Loose bulk density is 0.30g / cm 3 Contains carbohydrates (excluding unmodified starch) with a loose bulk density of 0.30 g / cm or more 3 An agent for inhibiting the decline in oil absorption performance of carbohydrates having a molecular weight of less than 1000. Section 12. Loose bulk density is 0.30g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method for manufacturing a granulated rice flour product having a loose bulk density of 0.30 g / cm or more is characterized in that a saccharide having a loose bulk density of 0.30 g / cm or more (however, saccharides exclude unmodified starch). 3 A method for inhibiting the breakdown of carbohydrates that are less than Section 13. Loose bulk density is 0.30g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method for manufacturing a granulated rice flour product having a loose bulk density of 0.30 g / cm or more is characterized in that a saccharide having a loose bulk density of 0.30 g / cm or more (however, saccharides exclude unmodified starch). 3 A method for suppressing a decrease in the oil absorption capacity of a carbohydrate having an oil absorption capacity of less than 1000 kJ / kg. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oil and fat composition that can be produced by machine and has excellent heat resistance and shape retention. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a graph showing the heat-resistant shape retention of the oil and fat compositions of Examples 1 to 21 and Comparative Examples 1 to 5. [Figure 2] FIG. 2 is a graph showing the viscosity of the mixtures of Examples 1 to 13 and 16 to 21 and Comparative Examples 1 to 5 before solidifying component (C). DETAILED DESCRIPTION OF THE INVENTION

[0011] The oil and fat composition of the present invention and the method for producing the same will be described in detail below. oil composition The oil and fat composition of the present invention comprises component (A): a loose bulk density of 0.30 g / cm 3 Carbohydrates, component (B): loose bulk density is less than 0.30 g / cm 3 It is a solidified mixture containing the above carbohydrates (however, component (B) excludes unmodified starch) and component (C): fats and oils that are solid at 25°C.

[0012] Component (A): loose bulk density 0.30 g / cm 3 Carbohydrates that are less than The oil and fat composition of the present invention has a loose bulk density of 0.30 g / cm 3 Less than 100g of carbohydrates are used as component (A). In this specification, loose bulk density refers to the apparent density of a powder or granular material when it is loosely packed into a container without compaction, and is the ratio of the mass of the untapped (loose) powder or granular material sample to the volume of the powder or granular material, including the interparticle void volume. Therefore, loose bulk density depends on the particle density of the powder or granular material and the spatial arrangement (e.g., shape) of the particles in the powder or granular material bed. The loose bulk density can be calculated and / or measured by a method known to those skilled in the art. For example, the loose bulk density can be measured using Powder Tester (registered trademark, hereinafter omitted) PT-S (manufactured by Hosokawa Micron Corporation). The Powder Tester PT-S measures the loose bulk density by vibrating the powder and causing it to freely fall into a container.

[0013] Specifically, a powder sample is placed on a circular sieve with a diameter of 7.5 cm and openings of 1.7 mm, and is then vibrated and allowed to fall from the sieve (free fall due to vibration). The powder sample that has fallen freely from a height of 27 cm is then passed through a 100 cm stainless steel tube placed below the sieve. 3The powder sample is poured into a cup (inner diameter approximately 5 cm x height approximately 5 cm) until it overflows the cup, and then the vibration of the sieve is stopped.The excess powder sample on the cup is then scraped off along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup is measured to calculate the loose bulk density using the following formula (V). Loose bulk density (g / cm 3 )=A(g) / 100(cm 3 ) (V) The unit of loose bulk density is g / cm 3 It can also be expressed as g / cc or g / ml.

[0014] The loose bulk density of the carbohydrate component (A) is usually 0.30 g / cm 3 Less than 0.02 to 0.28 g / cm 3 is preferred, and 0.04 to 0.25 g / cm 3 More preferably, 0.05 to 0.20 g / cm 3 is more preferable.

[0015] Carbohydrates are substances that serve as an energy source for the human body and form part of carbohydrates, which can be divided into sugars and dietary fiber. The carbohydrates can be divided into monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols, and the like. The monosaccharides include, for example, glucose, fructose, and the like. The disaccharides include, for example, sucrose, maltose, lactose, and the like. The oligosaccharide refers to a carbohydrate in which about 2 to 10 monosaccharides are bonded together. The polysaccharides include, for example, unmodified starch, modified starch, dextrin, and the like. The sugar alcohol includes, for example, sorbitol. The carbohydrate is preferably a polysaccharide, more preferably unmodified starch, modified starch, and dextrin, and even more preferably modified starch and dextrin.

[0016] As used herein, "unmodified starch" refers to starch that has not been processed (i.e., has not been subjected to physical, enzymatic, or chemical treatment). Unmodified starch is a polysaccharide whose building block is α-D-glucose.

[0017] The type of unprocessed starch (raw starch) is not particularly limited, and examples include those derived from tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, sago starch, etc. Among these, the starches derived from corn starch, potato starch, and tapioca starch are preferred. That is, the starch (unprocessed starch) is not particularly limited, and examples thereof include edible starches such as tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, and sago starch, with corn starch, potato starch, and tapioca starch being preferred.

[0018] In this specification, "modified starch" refers to starch that has been subjected to physical, enzymatic, or chemical treatment in order to improve the inherent physical properties of raw starch (high viscosity, gelling property upon cooling, etc.). "Modified starch" can also be referred to as chemically modified starch or starch derivative.

[0019] Examples of starches processed by physical treatment include pregelatinized starch and bleached starch. The above-mentioned pregelatinized starch refers to powdery starch obtained by heating raw starch in the presence of water using a drum dryer, extruder, spray dryer, or the like to pregelatinize the starch, drying it, and then pulverizing it as needed. The bleached starch is a starch that has been treated by adding hypochlorites to a starch suspension that has been adjusted to an alkaline state.

[0020] Examples of the starch processed by enzymatic treatment include enzyme-treated starch.

[0021] Examples of chemically processed starches include 12 types of chemically processed starches designated as food additives, and pregelatinized starches obtained by chemically processing the above-mentioned starches. As defined by the Food Safety Commission's Expert Committee on Food Additives (issued November 2007), chemically processed starch is made from (unprocessed) starch through chemical processing to enhance various functions. In food ingredient labeling, these chemically processed starches are generally listed by their substance names, but because it can be difficult for consumers to understand, they are often referred to as the abbreviated name, modified starch (or modified starch).

[0022] The 12 types of modified starches obtained by chemical treatment include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, and sodium starch glycolate.

[0023] Acetylated adipic acid crosslinked starch is a starch esterified with acetic anhydride and adipic anhydride, and has the general formula (1): (CH 10 O5) n (C6H8O2) x (C2H3O) y It is a compound represented by the formula:

[0024] Acetylated phosphate crosslinked starch is a starch esterified with phosphorus oxychloride or trimetaphosphoric acid and acetic anhydride or vinyl acetate, and has the general formula (2): (CH 10 O5) n (PHO2) x (C2H3O) y It is a compound represented by the formula:

[0025] Acetylated oxidized starch is raw starch that has been treated (oxidized) with sodium hypochlorite and then esterified with acetic anhydride. It has the general formula (3): (CH 10 O5) n (CHO2) x (C2H3O) y It is a compound represented by the formula:

[0026] Starch sodium octenyl succinate is a product of esterifying raw starch with octenyl succinic anhydride, and has the general formula (4): (CH 10 O5) n [C(O)CH(CH2COONa)CH2CH=CH(CH2)4CH3] x It is a compound represented by the formula:

[0027] Starch acetate is a starch esterified with acetic anhydride or vinyl acetate and has the general formula (5): (CH 10 O5) n (C2H3O) x Starch acetate is also known as acetylated starch.

[0028] Oxidized starch is raw starch that has been treated (oxidized) with sodium hypochlorite and has the general formula (6): (C6H 10 O5) n (CHO) x It is a compound represented by the formula:

[0029] Hydroxypropyl starch is a starch obtained by etherifying raw starch with propylene oxide, and has the general formula (7): (CH 10 O5) n [CH2CH(OH)CH2] x It is a compound represented by the formula:

[0030] Hydroxypropylated phosphate cross-linked starch is a starch esterified with octenyl succinic anhydride, and has the general formula (8): (CH 10 O5) n (CHO2) x(C2H3O) y It is a compound represented by the formula:

[0031] The phosphate monoesterified cross-linked starch is produced by combining the production methods of phosphated starch and cross-linked starch, and has the general formula (9): (CH 10 O5) n (PHO2) x (PH2O3) y It is a compound represented by the formula:

[0032] Phosphated starch is a starch esterified with orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, or sodium tripolyphosphate, and has the general formula (10): (CH 10 O5) n (PH2O3) x It is a compound represented by the formula:

[0033] Phosphate crosslinked starch is a starch esterified with sodium trimetaphosphate or phosphorus oxychloride, and has the general formula (11): (CH 10 O5) n (PHO2) x It is a compound represented by the formula:

[0034] Sodium starch glycolate is made by converting raw starch to alkaline and has the general formula (12): (C2H4O3) x Na x It is a compound represented by the formula:

[0035] Examples of the pregelatinized starches obtained by chemically processing include those obtained by pregelatinizing starches processed by the 12 types of chemical processing described above. Among these, pregelatinized starch phosphate cross-linked, pregelatinized hydroxypropyl starch, pregelatinized hydroxypropyl phosphate cross-linked starch, and pregelatinized acetate starch are preferred.

[0036] As used herein, dextrin refers to a low molecular weight carbohydrate produced by decomposing starch (unprocessed starch) with an enzyme, acid, or the like. The dextrin may be, for example, cyclodextrin, highly branched cyclic dextrin, or the like. One type of dextrin may be used alone, or multiple types may be used in combination.

[0037] The type of unmodified starch used as a raw material for the modified starch and dextrin is not particularly limited, and examples thereof include those derived from tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, sago starch, etc. Among these, preferred types of unmodified starch are those derived from corn starch, potato starch, and tapioca starch. In other words, the unmodified starch is not particularly limited, and examples thereof include edible unmodified starches such as tapioca starch, glutinous rice starch, rice starch, potato starch, wheat starch, corn starch, waxy corn starch, taro starch, and sago starch, with corn starch, potato starch, and tapioca starch being preferred.

[0038] These carbohydrates may be used alone or in combination of two or more.

[0039] Loose bulk density is 0.30g / cm 3 Carbohydrates with a loose bulk density of less than 0.30 g / cm 3 Dextrin with a loose bulk density of less than 0.30 g / cm 3 and a loose bulk density of 0.30 g / cm 3 Unmodified starches having a loose bulk density of less than 0.30 g / cm are preferred. 3 Dextrin with a loose bulk density of less than 0.30 g / cm 3 More preferred are modified starches having less than Here, the loose bulk density is 0.30 g / cm 3 Carbohydrates that are less than 0.1g are porous.

[0040] Loose bulk density is 0.30g / cm 3 The average particle size of the saccharides less than this is usually 10 to 500 μm, preferably 25 to 350 μm, and more preferably 50 to 200 μm. Loose bulk density is 0.30g / cm 3 The particle size distribution D50 of the saccharide, which is less than 10 μm, is usually 10 to 500 μm, preferably 25 to 350 μm, and more preferably 50 to 200 μm. Loose bulk density is 0.30g / cm 3 The particle size distribution D10 of the saccharides is usually 1 to 150 μm, preferably 10 to 100 μm, and more preferably 15 to 80 μm. Loose bulk density is 0.30g / cm 3 The particle size distribution D90 of the saccharide, which is less than 100 to 500 μm, is usually 100 to 500 μm, preferably 125 to 450 μm, and more preferably 150 to 400 μm.

[0041] Loose bulk density is 0.30g / cm 3 Examples of dextrins having a molecular weight of less than 1000 include Oil Q (registered trademark, hereinafter omitted) No. 50 (manufactured by Nippon Starch Chemical Co., Ltd.) and Pine Flow (registered trademark, hereinafter omitted) (manufactured by Matsutani Chemical Industry Co., Ltd.). Loose bulk density is 0.30g / cm 3 Examples of modified starches having a molecular weight of less than 10 ... Loose bulk density is 0.30g / cm 3 The carbohydrates having a content of less than 1000 mg / kg may be used alone or in combination of two or more.

[0042] Component (B): loose bulk density 0.30 g / cm 3 The above carbohydrates (however, component (B) does not include unmodified starch.) Component (B) is a carbohydrate, excluding unmodified starch, with a loose bulk density of 0.30 g / cm 3 The above is all. Here, the "unmodified starch" excluded in the proviso refers to starch that has not been processed (not subjected to physical, enzymatic, or chemical treatment) (raw starch). Here, the carbohydrates of component (B) are the same as those of component (A) except that the above-mentioned unmodified starch is not included. Thus, the carbohydrates of component (B) include monosaccharides, disaccharides, oligosaccharides, polysaccharides excluding unmodified starch, sugar alcohols, etc.

[0043] The monosaccharides include, for example, glucose, fructose, and the like. The disaccharides include, for example, sucrose, maltose, lactose, and the like. The oligosaccharide refers to a carbohydrate in which about 2 to 10 monosaccharides are bonded together. The polysaccharides other than unmodified starch include, for example, modified starch, dextrin, etc. The modified starch includes starch modified by physical treatment, starch modified by enzymatic treatment, starch modified by chemical treatment, etc. The starch processed by the physical treatment is preferably, for example, pregelatinized starch. As the chemically processed starch, for example, 12 types of chemically processed starches designated as food additives, and starches obtained by pregelatinizing the chemically processed starches are preferred. The sugar alcohol includes, for example, sorbitol. The carbohydrate of component (B) is preferably modified starch, dextrin, disaccharides, or monosaccharides, and more preferably dextrin.

[0044] The loose bulk density of the carbohydrates (excluding unmodified starch) in component (B) is usually 0.30 g / cm 3 or more, 0.33 to 1.00 g / cm 3 is preferable, and 0.34 to 0.90 g / cm 3 More preferably, 0.35 to 0.70 g / cm 3 is more preferable. The loose bulk density of the carbohydrates of component (B) (excluding unmodified starch) can be measured by the same method as that for the loose bulk density of the carbohydrates of component (A) above.

[0045] Component (B) has a loose bulk density of 0.30 g / cm 3There are no particular limitations on the carbohydrates having a loose bulk density of 0.30 g / cm or more (however, component (B) excludes unmodified starch). For example, 3 Dextrin with a loose bulk density of 0.30 g / cm or more 3 Modified starch with a loose bulk density of 0.30 g / cm or more 3 Monosaccharides with a loose bulk density of 0.30 g / cm or more 3 Examples thereof include disaccharides such as those mentioned above.

[0046] When the carbohydrate of component (B) is dextrin, the DE value of the dextrin is preferably 1-50, more preferably 2-40, and even more preferably 20-30. Here, the DE (dextrose equivalent) value is an index that indicates the degree of hydrolysis of starch. DE is a value that takes advantage of the fact that glucose is a reducing sugar with an aldehyde group, and is expressed as a percentage of reducing sugars relative to the solid content. The closer the DE is to 100, the closer it is to the state of monosaccharide glucose, indicating a lower degree of glucose polymerization and a smaller average molecular weight of dextrin. Conversely, the closer the DE is to 0, the closer it is to the state of starch that has not yet been hydrolyzed, indicating a larger molecular weight.

[0047] Loose bulk density is 0.30g / cm 3 The dextrin may be, for example, cyclodextrin, highly branched cyclic dextrin, etc. The cyclodextrin includes α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, etc.

[0048] Loose bulk density is 0.30g / cm 3 Commercially available dextrins include, for example: Sandec (registered trademark, hereafter omitted) #30 (Sanwa Starch Industry Co., Ltd., DE value 2-5), Sandec #70FN (Sanwa Starch Industry Co., Ltd., DE value 6-8), Sandec #100 (Sanwa Starch Industry Co., Ltd., DE value 10-13), Sandec #150 (Sanwa Starch Industry Co., Ltd., DE value 15-18), Sandec #180 (Sanwa Starch Industry Co., Ltd., DE value 18-21), Sandec #185N (Sanwa Starch Industry Co., Ltd., DE value 16-21), Sandec #250 (Sanwa Starch Industry Co., Ltd., DE value 22-26), Sandec #300 (Sanwa Starch Industry Co., Ltd., DE value 26 to 30) and the like.

[0049] Loose bulk density is 0.30g / cm 3 Examples of the disaccharides include sucrose (granulated sugar, pulverized granulated sugar (powdered sugar), and white sugar), lactose, maltose, lactulose, trehalose, and cellobiose.

[0050] Loose bulk density is 0.30g / cm 3 Examples of the monosaccharides include anhydrous crystalline glucose, hydrated crystalline glucose, whole glucose, galactose, fructose, mannose, ribose, and deoxyribose.

[0051] Loose bulk density is 0.30g / cm 3 Examples of the processed starches described above include starches processed by chemical treatment (e.g., acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphated starch, phosphate cross-linked starch, sodium starch glycolate, etc.), starches processed by these chemical treatments that have been pregelatinized, starches processed by physical treatments (e.g., pregelatinized starch), and starches processed by enzymatic treatments.

[0052] Loose bulk density is 0.30g / cm 3Commercially available chemically processed starches include Matsutani Sakura (Matsutani Chemical Industry Co., Ltd.) and Matsutani Hosenka (Matsutani Chemical Industry Co., Ltd.). Loose bulk density is 0.30g / cm 3 Commercially available starches that have been pregelatinized by chemical treatment include, for example, Amycol (registered trademark, hereinafter omitted) HD (Nippon Starch Chemical Co., Ltd.). Loose bulk density is 0.30g / cm 3 Commercially available starches processed by physical treatment (gelatinized starch) include, for example, Amycol HF (Nippon Starch Chemical Co., Ltd.).

[0053] Loose bulk density is 0.30g / cm 3 The above carbohydrates (however, component (B) excludes unmodified starch) may be used alone or in combination of two or more. Loose bulk density is 0.30g / cm 3 The content of the carbohydrates (however, component (B) excludes unmodified starch) having a loose bulk density of 0.30 g / cm or more is not particularly limited, and for example, 3 The amount is usually 5 to 100 parts by mass, preferably 10 to 60 parts by mass, and more preferably 20 to 55 parts by mass relative to 100 parts by mass of carbohydrates, which is less than 100 parts by mass.

[0054] Component (C): Oils and fats that are solid at 25°C There are no particular limitations on the oils and fats that are solid at 25°C. Here, the term "oils and fats" as used herein refers to all of the oils and fats contained in the oil and fat composition of the present invention, and means that a mixture of these oils and fats is solid at 25°C. The oils and fats may be either vegetable oils or animal oils and fats. The composition may be composed of only one type of oil that is solid at 25°C, or may be a mixture of two or more types of oils and fats that are solid at 25°C. Furthermore, even if the mixture is a mixture of an oil and fat that is solid at 25°C and an oil and fat that is liquid at 25°C, it can be considered an oil and fat that is solid at 25°C, as long as the mixture is solid at 25°C.

[0055] Examples of the vegetable oils include naturally occurring vegetable oils that are solid at 25°C, vegetable oils that are liquid at 25°C, and hardened vegetable oils. Examples of the naturally occurring vegetable oils and fats that are solid at 25°C include palm oil, coconut oil, and cacao butter. Examples of the vegetable oils that are liquid at 25°C include soybean oil, rapeseed oil, corn oil, rice oil, sunflower oil, safflower oil, cottonseed oil, olive oil, and sesame oil. Examples of the hardened vegetable oils include extremely hardened oils prepared by conventional methods (e.g., extremely hardened palm kernel oil, extremely hardened coconut oil, extremely hardened palm oil, extremely hardened rapeseed oil, extremely hardened hyerucic acid rapeseed oil, extremely hardened soybean oil, etc.). Examples of the animal fats and oils include lard, beef tallow, butterfat (also called butter oil), fish oil, etc.; hardened oils of these animal fats and oils (for example, highly hardened lard oil, etc.); and the like. The above-mentioned extremely hardened oil can be produced from the above-mentioned naturally occurring oils and fats that are solid at 25°C or the above-mentioned oils and fats that are liquid at 25°C by a method commonly used in the art.

[0056] Component (C) can include not only the above-mentioned fats and oils, but also products containing fats and oils and ingredients other than fats and oils (for example, proteins, vitamins, excipients, etc.) Examples of such products include butter, powdered fats and oils, seasoning oils (flavor oils), and oil-soluble flavorings. In addition, when component (C) includes a product containing components other than the above-mentioned fats and oils, the amount of only the fats and oils contained in the product is calculated as component (C).

[0057] As the oils and fats that are solid at 25°C, a mixture of 2 to 10 types of oils and fats is preferred, and a mixture of 2 to 6 types of oils and fats is more preferred. For example, examples of a mixture of two types of fats and oils that are solid at 25°C include a mixture of palm oil and extremely hardened palm oil, and a mixture of palm oil and extremely hardened lard oil. Examples of mixtures of three or more types of fats and oils include a mixture of palm oil, lard, and extremely hardened lard oil, and a mixture of palm oil, lard, extremely hardened lard oil, and butter oil. When two or more types of fats and oils that are solid at 25°C are used, the melting point of the fat and oil mixture (mixed oil) after mixing is preferably 30°C to 80°C, and more preferably 40°C to 70°C.

[0058] The content of solid fats and oils at 25°C is not particularly limited. For example, the loose bulk density is 0.30 g / cm 3 The amount is usually 200 to 800 parts by mass, preferably 300 to 600 parts by mass, and more preferably 380 to 420 parts by mass relative to 100 parts by mass of carbohydrates, which is less than 100 parts by mass.

[0059] The content of component (C) in the oil or fat composition is usually 50 to 90%, preferably 55 to 88%, and more preferably 60 to 85%.

[0060] Optional ingredients The oil and fat composition of the present invention may further contain the following additives in addition to the above components (A) to (C). Examples of the additives include dairy products such as skim milk powder, whole milk powder, whey powder, and cheese; foods that use milk as a primary ingredient; spices such as curry powder, pepper, and chili pepper; herbs; chemical seasonings such as monosodium glutamate; refined salt; powdered miso paste; powdered soy sauce; powdered ingredients derived from meat, vegetables, seafood, and eggs; seasoning powder; fermented seasonings; powdered vinegar; protein hydrolysates; yeast extract; sesame; wheat flour; powdered soy milk; kinako (roasted soybean flour); soybean pulp; powdered colorings; powdered emulsified oils and fats; sweeteners; thickeners; powdered flavorings; acidulants such as citric acid; antioxidants such as vitamin C and vitamin E; emulsifiers; coloring agents such as beta-carotene; nutritional fortifiers such as calcium carbonate; vegetable proteins; and animal proteins. The optional components may be used alone or in combination of two or more.

[0061] It should be noted that some of the optional ingredients above contain fats and oils. In such cases, the amount of fats and oils contained in the optional ingredients is calculated by including the amount of fats and oils contained in the component (C): fats and oils that are solid at 25°C. Furthermore, some of the optional ingredients contain carbohydrates. In such cases, the amount of carbohydrate contained in the optional ingredient is calculated by including it in the component (A) or (B) according to the loose bulk density.

[0062] When optional components are contained, the total content of the optional components is not particularly limited. For example, (A) a loose bulk density of 0.30 g / cm 3 The content of each optional component is preferably 0.00001 to 5% by mass, more preferably 0.0001 to 3% by mass, based on the total amount of the oil or fat composition.

[0063] The oil and fat composition containing the optional ingredients can be used as a molded seasoning.

[0064] Method for producing oil and fat composition The method for producing the oil or fat composition of the present invention is not particularly limited as long as it can mix and solidify components (A), (B), and (C). When mixing components (A), (B), and (C), the components may be mixed in any order. The mixing method may be, for example, a method of mixing components (A), (B), and (C); a method of adding a mixture of components (A) and (B) to component (C) and mixing; a method of adding a mixture of components (A) and (C) to component (B) and mixing; or a method of adding a mixture of components (B) and (C) to component (A) and mixing. It is also possible to combine these methods appropriately. When the oil or fat composition contains the additive, the additive may be added to any of components (A), (B), and (C). Each component may be added all at once or gradually.

[0065] The mixture obtained by mixing components (A), (B), and (C) is preferably in a molten state. Therefore, to obtain a molten mixture, for example, component (C) can be heated to melt it, and then components (A) and (B) can be added and mixed to obtain a molten mixture. The temperature of the mixture immediately after mixing is usually about 30 to 80°C, preferably about 35 to 75°C, and more preferably about 40 to 70°C.

[0066] The molten mixture is then solidified to obtain an oil or fat composition. The means for solidification is not particularly limited, and for example, the mixture may be allowed to cool naturally or may be cooled in a refrigerator. In this case, the molten mixture is poured into a molder of any shape and solidified to obtain an oil or fat composition of any shape.

[0067] molded seasoning The shaped seasoning of the present invention contains the oil and fat composition. The shaped seasoning of the present invention preferably contains the additive in addition to the oil and fat composition. The shape of the molded seasoning of the present invention is not limited, and it may be a rectangular parallelepiped, cubic, spherical, cylindrical, or any other shape. By devising the shape, it is possible to increase the palatability of the product. The volume of the molded seasoning of the present invention is not particularly limited, but may be, for example, 1 to 50 cm 3 and preferably 2 to 30 cm 3 and more preferably 3 to 15 cm 3 is.

[0068] Manufacturing method of molded seasonings The method for producing the molded seasoning of the present invention is not particularly limited, and for example, a method for producing the molded seasoning of the present invention is 3 Carbohydrates with a loose bulk density of less than 0.30 g / cm 3The mixture of the above-mentioned carbohydrates (excluding unprocessed starch) is poured into a molding machine in a molten state, cooled, and solidified, and can be easily molded into the required shape by taking advantage of the volumetric contraction caused by temperature changes in the fats and oils.

[0069] The oil and fat composition or molded seasoning of the present invention can be produced by machine and has excellent heat resistance and shape retention. The heat-resistant shape retention of the oil or fat composition or molded seasoning of the present invention can be measured by the method shown below. The lower limit of the heat-resistant shape retention is 65%. The preferred range of the heat-resistant shape retention is 65 to 100%, more preferably 70 to 100%. As will be described in the following examples, the viscosity of the raw material mixture before mixing and solidifying the raw materials was 0.30 g / cm 3 or less. 3 The viscosity was higher than that of the raw material mixture of the comparative example that did not contain any carbohydrates (however, carbohydrates exclude unmodified starch). From this result, it is presumed that when the raw material mixture that does not contain component (B) is stirred using a stirrer, the porous structure of component (A) collapses, causing component (C) (solid fats and oils at 25°C) to ooze out (separate), and that the oozing oil reduces friction during viscosity measurement, thereby decreasing the viscosity.

[0070] Carbohydrate breakdown inhibitor Loose bulk density is 0.30g / cm 3 Carbohydrates with a loose bulk density of 0.30 g / cm or more (excluding unmodified starch) 3 It can be used as a degradation inhibitor for carbohydrates having a molecular weight of less than 10 .... Therefore, the present invention provides a sintered body having a loose bulk density of 0.30 g / cm 3 Contains carbohydrates (excluding unmodified starch) with a loose bulk density of 0.30 g / cm or more 3 The present invention also includes carbohydrate breakdown inhibitors that are less than 100%. In addition, the present invention provides a sintered body having a loose bulk density of 0.30 g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3The method for manufacturing a granulated rice flour product having a loose bulk density of 0.30 g / cm or more is characterized in that a saccharide having a loose bulk density of 0.30 g / cm or more (however, saccharides exclude unmodified starch). 3 The present invention also encompasses a method for inhibiting the breakdown of carbohydrates in which the amount of carbohydrates consumed is less than 1000g.

[0071] Agent for suppressing the decline in oil absorption capacity of carbohydrates Loose bulk density is 0.30g / cm 3 Carbohydrates with a loose bulk density of 0.30 g / cm or more (excluding unmodified starch) 3 It can be used as an agent for suppressing the decrease in oil absorption capacity of carbohydrates having an oil absorption capacity of less than 1000 kJ / kg. Therefore, the present invention provides a sintered body having a loose bulk density of 0.30 g / cm 3 Contains carbohydrates (excluding unmodified starch) with a loose bulk density of 0.30 g / cm or more 3 The present invention also encompasses an agent for suppressing the decline in oil absorption capacity of carbohydrates, wherein the amount of the agent is less than 100%. In addition, the present invention provides a sintered body having a loose bulk density of 0.30 g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method for manufacturing a granulated rice flour product having a loose bulk density of 0.30 g / cm or more is characterized in that a saccharide having a loose bulk density of 0.30 g / cm or more (however, saccharides exclude unmodified starch). 3 The present invention also encompasses a method for suppressing a decrease in the oil absorption capacity of a carbohydrate, wherein the amount of the carbohydrate is less than 100%.

[0072] Purpose The oil and fat composition and molded seasoning of the present invention can be used, for example, in soups, broths, or sauces for noodles including instant noodles (e.g., ramen, champon, pasta, yakisoba, udon, soba, somen, etc.); soups other than noodles (e.g., cup soups, etc.), curry roux, stew roux, etc. [Example]

[0073] The present invention will be explained in more detail below with reference to examples, but the technical scope of the present invention is not limited to these examples. In this specification, "about" means ±3°C in the case of temperature.

[0074] Example 1 Component (A): loose bulk density 0.30 g / cm 3 As a carbohydrate having a loose bulk density of less than 0.30 g / cm, 120 g of Oil Q No. 50 (dextrin, manufactured by Nihon Starch Chemical Co., Ltd.) was used. 3 The above carbohydrates (excluding unmodified starch as component (B)) were premixed with 36 g of Sandec #250 (dextrin, manufactured by Sanwa Starch Co., Ltd., DE value 22-26) to obtain a carbohydrate mixture. The blending ratio of component (A) to component (B) was 100:30. Separately, as component (C): oils and fats that are solid at 25°C, 384 g of palm oil (manufactured by Ueda Oil Mills Co., Ltd., melting point: approximately 36°C) and 96 g of extremely hardened palm oil (manufactured by Ueda Oil Mills Co., Ltd., melting point: 56-60°C) were added to a 1-liter beaker and mixed well to obtain 480 g of mixed oil. Here, the blending ratio of palm oil to extremely hardened palm oil was 4:1, so the melting point of the resulting mixed oil is estimated to be approximately 47-51°C. The mixed oil was melted in a water bath at 60°C, and the saccharide mixture was added to the resulting molten oil. The mixture was stirred at 300 rpm for 1 minute in a 60°C water bath using a stirrer (manufactured by AS ONE Corporation) equipped with an anchor-shaped stirring blade, to obtain a mixture (Sample 1) before component (C) solidified. At this stage, the viscosity was measured using the following method. Next, the mixture before solidifying component (C) was poured into a mold (45 mm length x 40 mm width x 20 mm height) and left in a refrigerator (approximately 5°C) for 40 minutes to solidify component (C), thereby obtaining oil / fat composition 1.

[0075] Example 2 Sample 2 and oil composition 2 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Sandec #30 (dextrin, manufactured by Sanwa Starch Industry Co., Ltd., DE value 2 to 5).

[0076] Example 3 Sample 3 and oil composition 3 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Sandec #300 (dextrin, manufactured by Sanwa Starch Industry Co., Ltd., DE value 26 to 30).

[0077] Example 4 Sample 4 and oil composition 4 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 (dextrin) to Matsutani Sakura (modified starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0078] Example 5 Sample 5 and oil composition 5 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 (dextrin) to Matsutani Hosenka (modified starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0079] Example 6 Sample 6 and oil composition 6 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 (dextrin) to Amycol HD (modified starch, manufactured by Nippon Starch Chemical Co., Ltd.).

[0080] Example 7 Sample 7 and oil / fat composition 7 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 (dextrin) to Amycol HF (modified starch, manufactured by Nippon Starch Chemical Co., Ltd.).

[0081] Example 8 Sample 8 and oil composition 8 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to anhydrous crystalline glucose (monosaccharide, manufactured by Showa Sangyo Co., Ltd.).

[0082] Example 9 Sample 9 and oil and fat composition 9 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to granulated sugar (disaccharide, manufactured by DM Mitsui Sugar Co., Ltd.).

[0083] Example 10 Sample 10 and oil / fat composition 10 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to pulverized granulated sugar (powdered sugar) (disaccharide, sold by Cotta Co., Ltd.).

[0084] Example 11 Sample 11 and oil composition 11 were produced in the same manner as in Example 1, except that the blending amounts of each component were changed to 116.7 g of component (A), 35 g of component (B), and 466.8 g of component (C) (373.4 g of palm oil and 93.4 g of extremely hardened palm oil), and 17.5 g of Special Grade Salt R (manufactured by Nippon Kaisui Co., Ltd.) was further added as an optional component.

[0085] Example 12 Sample 12 and oil composition 12 were produced in the same manner as in Example 1, except that the amount of component (B) was changed to 24 g. The compounding ratio of component (A) to component (B) was 100:20.

[0086] Example 13 Except for changing the blending amount of component (B) to 48 g, sample 13 and oil composition 13 were produced in the same manner as in Example 1. The blending ratio of component (A) to component (B) was 100:40.

[0087] Example 14 Sample 14 and oil composition 14 were produced in the same manner as in Example 1, except that component (A) was changed from Oil Q No. 50 to Pineflow (dextrin, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0088] Example 15 Sample 15 and oil / fat composition 15 were produced in the same manner as in Example 1, except that component (A) was changed from Oil Q No. 50 to Oil Q-E2 (modified starch, manufactured by Nippon Starch Chemical Co., Ltd.).

[0089] Example 16 Sample 16 and oil / fat composition 16 were produced in the same manner as in Example 1, except that component (A) was changed from Oil Q No. 50 to Oil Q-E2 (modified starch, manufactured by Nippon Starch Chemical Co., Ltd.), and the amount of component (C) was changed to 720 g (576 g of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) and 144 g of highly hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.)).

[0090] Example 17 Sample 17 and oil / fat composition 17 were produced in the same manner as in Example 1, except that as component (C), extremely hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.) was replaced with extremely hydrogenated lard oil (manufactured by Ueda Oil Mills Co., Ltd.) and a mixed oil (palm oil and extremely hydrogenated lard oil in a blending ratio of 4:1) produced in the same manner as in Example 1 was used.

[0091] Example 18 Sample 18 and oil composition 18 were produced in the same manner as in Example 1, except that the amount of component (C) was changed to 456 g (364.8 g of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) and 91.2 g of extremely hardened palm oil (manufactured by Ueda Oil Mills Co., Ltd.)). The compounding ratio of component (A) to component (C) was 100:380.

[0092] Example 19 Sample 19 and oil composition 19 were produced in the same manner as in Example 1, except that the amount of component (C) was changed to 504 g (403.2 g of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) and 100.8 g of extremely hardened palm oil (manufactured by Ueda Oil Mills Co., Ltd.)). The compounding ratio of component (A) to component (C) was 100:420.

[0093] Example 20 Sample 20 and oil composition 20 were produced in the same manner as in Example 1, except that the blending ratio of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) to extremely hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.) in component (C) was changed to 3:1 (360 g of the palm oil and 120 g of the extremely hydrogenated palm oil).

[0094] Example 21 Sample 21 and oil composition 21 were produced in the same manner as in Example 1, except that the blending ratio of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) to extremely hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.) in component (C) was changed to 7:1 (420 g of the palm oil and 60 g of the extremely hydrogenated palm oil).

[0095] Comparative Example 1 Comparative sample 1 and comparative oil and fat composition 1 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Matsutani dried potato starch (unmodified starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0096] Comparative Example 2 Comparative sample 2 and comparative oil and fat composition 2 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Matsutani dried cornstarch (unprocessed starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0097] Comparative Example 3 Comparative sample 3 and comparative oil and fat composition 3 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Special Grade Salt R (manufactured by Nippon Kaisui Co., Ltd.).

[0098] Comparative Example 4 Comparative sample 4 and comparative oil / fat composition 4 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to Fujipro (registered trademark, hereafter omitted) E (defatted soybeans, manufactured by Fuji Oil Co., Ltd.).

[0099] Comparative Example 5 Comparative sample 5 and comparative oil / fat composition 5 were produced in the same manner as in Example 1, except that component (B) was not added and 127.2 g of component (A) and 508.8 g of component (C) (407.04 g of palm oil (manufactured by Ueda Oil Mills Co., Ltd.) and 101.76 g of highly hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.)) were used.

[0100] <Loose bulk density> The loose bulk density of the components (A) and (B) used in the examples and comparative examples was measured using a Powder Tester PT-S (manufactured by Hosokawa Micron Corporation) according to the following method. The powder sample was placed on a circular sieve with a diameter of 7.5 cm and openings of 1.7 mm, and then vibrated and allowed to fall from the sieve (free fall due to vibration). The powder sample that had fallen freely from a height of 27 cm was then transferred to a 100 cm stainless steel tube placed below the sieve. 3 The powder sample was poured into a cup (inner diameter approximately 5 cm x height approximately 5 cm) until it overflowed from the cup, after which the vibration of the sieve was stopped.The excess powder sample on the cup was then leveled off along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup was measured to calculate the loose bulk density using the following formula (V). Loose bulk density (g / cm 3 )=A(g) / 100(cm 3 ) (V) The results are shown in Table 1 below.

[0101] [Table 1]

[0102] From Table 1, it can be seen that component (A), Oil Q No. 50, Pine Flow, and Oil Q-E2, all have a loose bulk density of 0.30 g / cm 3 It was confirmed that it was less than

[0103] Regarding component (B), Sandec #250, Sandec #30, and Sandec #300 are all dextrins with loose bulk densities of 0.30 g / cm 3 It was confirmed that this was the case. Matsutani Sakura, Matsutani Hosenka, Amycol HD, and Amycol HF are all modified starches with a loose bulk density of 0.30 g / cm 3The above was confirmed. Here, Matsutani Sakura and Matsutani Hosenka are starches processed by chemical treatment. Amycol HD is a starch obtained by pregelatinizing the starch processed by the chemical treatment. Furthermore, Amycol HF is a starch processed by physical treatment (pregelatinized starch).

[0104] Anhydrous crystalline glucose is a monosaccharide with a loose bulk density of 0.30 g / cm 3 Granulated sugar and pulverized granulated sugar (powdered sugar) are both mainly composed of disaccharides and have a loose bulk density of 0.30 g / cm 3 It was confirmed that this was the case.

[0105] Therefore, Sandec #250, Sandec #30, Sandec #300, Matsutani Sakura, Matsutani Hosenka, Amycol HD, Amycol HF, anhydrous crystalline glucose, granulated sugar, and crushed granulated sugar (powdered sugar) all fall under component (B).

[0106] On the other hand, Matsutani dried potato starch, Matsutani dried corn starch, special grade salt R, and Fujipro E all have a loose bulk density of 0.30 g / cm 3 However, Matsutani dried potato starch and Matsutani dried corn starch are both unprocessed starches, and Special Grade Salt R is not a carbohydrate. Therefore, neither of these falls under component (B). Fujipro E is defatted soybeans, and was used as a representative protein ingredient (comparison ingredient).

[0107] Heat resistance and shape retention were evaluated according to the method described below for oil and fat compositions 1 to 21 obtained in Examples 1 to 21 and comparative oil and fat compositions 1 to 5 obtained in comparative examples 1 to 5. Furthermore, viscosity was evaluated according to the method described below for samples 1 to 21 and comparative samples 1 to 5, which were mixtures before component (C) was solidified.

[0108] <Heat-resistant shape retention> Each obtained oil and fat composition was cut into a dice shape with a side length of 1.5 cm. Then, each dice-shaped sample was placed in a thermostat (manufactured by Yamato Scientific Co., Ltd.) at 60°C, and after 10 minutes, each sample was removed and the height of each sample was measured. Specifically, the lengths of the four vertical sides of each sample were measured and the average value was calculated. The heat-resistant shape retention rate was calculated using the following formula. Note that for each example or comparative example, measurements were carried out using three samples, and the values ​​were rounded off to the nearest whole number. Formula: Heat resistance shape retention rate (%) = average height (cm) / 1.5 (cm) x 100 The results are shown in Table 2 and FIG.

[0109] <Viscosity> Samples 1 to 21 and Comparative Samples 1 to 5, which are mixtures of component (C) before solidification, were each transferred to a 300 mL beaker, and the viscosity was measured at approximately 54°C using a single cylindrical rotational viscometer (Rion Co., Ltd., Viscotester VT-06) with the attached No. 1 rotor (n=2). The average values ​​are shown in Table 2 and Figure 2. In addition, the viscosities of Examples 14 and 15 were too high to measure using the No. 1 rotor with the viscometer (150 dPa·s or more), so the results of Examples 14 and 15 are not shown in Figure 2.

[0110] [Table 2]

[0111] <Heat resistance and shape retention results> From Table 2 and FIG. 1, it was found that the oil and fat compositions of Examples 1 to 21 had higher heat-resistant shape retention rates and were excellent in heat-resistant shape retention compared to the comparative oil and fat compositions of Comparative Examples 1 to 5.

[0112] <Viscosity results> 2, the viscosities of the samples of Comparative Examples 1 to 5 were lower than the viscosities of the samples of Examples 1 to 21. The viscosity of the samples of Comparative Examples 1 to 5 was lower than that of the samples of Examples 1 to 21 because the samples of Comparative Examples 1 to 5 did not contain component (B). Therefore, when the samples were stirred using a stirrer, the porous structure of component (A) collapsed, causing component (C) (oils and fats that are solid at 25°C) to ooze out (separate), and the oozing oil reduced friction during viscosity measurement, which is presumably why the viscosity decreased.

[0113] Therefore, the oil and fat compositions of Examples 1 to 21 containing component (A), component (B), and component (C) could be produced using a machine such as a mixer, and had excellent heat resistance and shape retention.

Claims

1. Component (A): loose bulk density of 0.30 g / cm ３ Carbohydrates that are less than Component (B): loose bulk density of 0.30 g / cm ３ or more (however, component (B) excludes unmodified starch), and Component (C): Oils and fats that are solid at 25°C An oil and fat composition obtained by solidifying a mixture containing the above.

2. The oil or fat composition according to claim 1, wherein the carbohydrate of component (B) is at least one carbohydrate selected from the group consisting of dextrin, modified starch, disaccharides, and monosaccharides.

3. The oil or fat composition according to claim 1, wherein the carbohydrate of component (B) is dextrin.

4. The oil or fat composition according to claim 3, wherein the DE value of the component (B) is 1 to 50.

5. 2. The oil or fat composition according to claim 1, wherein the weight average molecular weight of the component (B) is 500 to 200,000.

6. 2. The oil or fat composition according to claim 1, wherein the carbohydrate of component (A) is at least one carbohydrate selected from the group consisting of dextrin and modified starch.

7. The oil or fat composition according to claim 1, wherein the component (A) is porous.

8. A molded seasoning containing the oil or fat composition according to any one of claims 1 to 7.

9. Component (A): loose bulk density of 0.30 g / cm ３ Carbohydrates that are less than Component (B): loose bulk density of 0.30 g / cm ３ a step of obtaining a carbohydrate mixture containing the above carbohydrates (provided that component (B) does not include unmodified starch); a step of mixing the saccharide mixture with component (C): oils and fats obtained by melting solid oils and fats at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil or fat composition. A method for producing an oil or fat composition.

10. Loose bulk density of 0.30 g / cm ３ Carbohydrates that are above the above (however, carbohydrates exclude unmodified starch. ) containing, loose bulk density 0.30 g / cm ３ A carbohydrate breakdown inhibitor that is less than

11. Loose bulk density of 0.30 g / cm ３ Carbohydrates that are above the above (however, carbohydrates exclude unmodified starch. ) containing, loose bulk density 0.30 g / cm ３ An agent for inhibiting the decline in oil absorption performance of carbohydrates having a molecular weight of less than 1000.

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