Oil and fat composition for emulsified sauce

Abstract

In frozen foods that use emulsified sauces, ice crystals form during freezing storage, and starch retrogradation occurs due to freezing, which destroys the emulsion in the sauce, causing water and oil separation and a loss of flavor when thawed. [Solution] An emulsified sauce is prepared using an oil and fat composition for emulsified sauce, which is characterized in that the edible oil and fat contains a polyhydric alcohol unsaturated fatty acid ester having an HLB of less than 12 and an average esterification rate of 10% or more.

Description

[Technical Field]

[0001] The present invention relates to a fat and oil composition for use in an emulsified sauce that is freeze-resistant. [Background technology]

[0002] In recent years, frozen prepared foods have become commonplace, and many of these frozen prepared foods contain seasoning sauces. However, frozen foods that contain emulsified sauces, in particular, have problems such as ice crystals forming during frozen storage and starch retrogradation due to freezing, which destroys the emulsification of the sauce, resulting in water and oil separation and a loss of flavor when thawed.

[0003] To prevent such a phenomenon, for example, Patent Document 1 discloses a white sauce containing a polyglycerol fatty acid ester having 12 to 22 carbon atoms and a method for producing the same, and Patent Document 2 discloses a white sauce containing a propylene glycol fatty acid ester having 14 to 20 carbon atoms and an emulsifier for improving the water dispersibility of the propylene glycol fatty acid ester and a method for producing the same. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-061628 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-033657 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the above techniques are not necessarily satisfactory in practical use. An object of the present invention is to provide an oil and fat composition for an emulsified sauce that is freeze-resistant. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the destruction of emulsion during frozen storage can be more easily prevented by using an oil and fat composition containing a specific polyhydric alcohol unsaturated fatty acid ester in an emulsified sauce.

[0007] That is, the present invention provides the following [1] to [9]. [1] An oil and fat composition for an emulsified sauce, comprising an edible oil and fat and a polyhydric alcohol unsaturated fatty acid ester, wherein the HLB of the polyhydric alcohol unsaturated fatty acid ester is less than 12 and the average esterification rate is 10% or more. [2] The oil and fat composition for emulsified sauces according to [1], wherein the polyhydric alcohol unsaturated fatty acid ester is a polyglycerol fatty acid ester having an average degree of polymerization of less than 10. [3] The oil and fat composition for emulsified sauces according to [1] or [2], wherein the content of the polyhydric alcohol unsaturated fatty acid ester in the oil and fat composition is more than 0% by mass and not more than 20% by mass. [4] The oil and fat composition for emulsified sauce according to any one of [1] to [3], wherein the content of the polyhydric alcohol unsaturated fatty acid ester in the emulsified sauce is more than 0% by mass and not more than 7% by mass. [5] The oil and fat composition for emulsified sauce according to any one of [1] to [4], wherein the content of polyhydric alcohol unsaturated fatty acid ester per 100 parts by mass of starch in the emulsified sauce is more than 0 parts by mass and 30 parts by mass or less. [6] A freeze resistance improver for emulsified sauces, the active ingredient of which is a polyhydric alcohol unsaturated fatty acid ester having an HLB of less than 12 and an average esterification rate of 10% or more. [7] A method for improving the freezing resistance of an emulsified sauce, comprising the step of adding the oil or fat composition according to any one of [1] to [5]. [8] An emulsified sauce comprising the oil and fat composition according to any one of [1] to [5]. [9] A food product containing the emulsified sauce described in [8]. [Effects of the Invention]

[0008] According to the present invention, an emulsified sauce and a food containing the same can be obtained by a simple method in which emulsion destruction during frozen storage is suppressed and water and oil separation is unlikely to occur. [Brief explanation of the drawings]

[0009] [Figure 1] Figure 1 shows the state of the white sauce after thawing (Example) DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described in detail. Note that, when an upper limit and a lower limit of a numerical range are indicated in the embodiments of the present invention, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0011] [Oil and fat composition for emulsified sauce] <Edible fats and oils> The edible oil and fat used in this embodiment serves as the base oil for the oil and fat composition for emulsified sauces. The type of edible oil and fat is not particularly limited, but examples include vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, peanut oil, grapeseed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, perilla oil, linseed oil, palm oil, palm olein, sunflower oil, olive oil, palm kernel oil, coconut oil, and cocoa butter; animal oils such as beef tallow, lard, fish oil, and milk fat; and synthetic oils such as medium-chain fatty acid triglycerides. These oils and fats can also be processed using one or more of the following processes: hardening, fractionation, and interesterification. These edible oils and fats may be used alone or in combination.

[0012] The edible oils and fats preferably contain one or more selected from soybean oil, rapeseed oil, corn oil, rice oil, safflower oil, and sunflower oil, more preferably one or more selected from soybean oil, rapeseed oil, and corn oil, and even more preferably rapeseed oil. Furthermore, from the viewpoint of controlling crystallization during freezing, the edible oils and fats preferably contain unsaturated fatty acids having from 18 to 22 carbon atoms in an amount of from 50% by mass or more, more preferably from 70% by mass or more, and even more preferably from 80% by mass or more, based on the total amount of fatty acids in the edible oils and fats.

[0013] The content of edible oils and fats in the oil and fat composition is preferably 80% by mass or more and less than 100% by mass, more preferably 85% by mass or more and 99% by mass or less, and even more preferably 90% by mass or more and 97% by mass or less.

[0014] <Polyhydric alcohol unsaturated fatty acid ester> The polyhydric alcohol unsaturated fatty acid ester is an unsaturated fatty acid ester to which an alcohol having two or more hydroxyl groups is ester-bonded. One or more selected from monoglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters can be used alone or in combination. Of these, it is most desirable to use polyglycerin fatty acid esters alone. The unsaturated fatty acid ester of a polyhydric alcohol preferably contains 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and most preferably 75% by mass or more, of unsaturated fatty acids having 18 to 22 carbon atoms. The unsaturated fatty acids having 18 to 22 carbon atoms are preferably one or more selected from oleic acid, linoleic acid, linolenic acid, erucic acid, arachidonic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), more preferably one or more selected from oleic acid, linoleic acid, and linolenic acid, which all have 18 carbon atoms, and most preferably oleic acid, which is a monounsaturated fatty acid.

[0015] From the viewpoint of controlling crystal growth, the hydrophilic-lipophilic balance (HLB) of the polyhydric alcohol unsaturated fatty acid ester is from 0 to less than 12, preferably from 5 to 10, more preferably from 5 to 8, even more preferably from 6 to 8, and even more preferably from 7 to 8. The HLB (Hydrophilic-Lipophilic Balance) is a value that represents the degree of affinity of an emulsifier for water and oil, and is calculated, for example, by the Atlas method.

[0016] The average esterification rate of the polyhydric alcohol unsaturated fatty acid ester is 10% or more, preferably 15% or more, and more preferably 20% or more, from the viewpoint of increasing solubility in fats and oils and suppressing emulsification. There is no particular upper limit, but it is preferably 85% or less, more preferably 70% or less, even more preferably 50% or less, even more preferably 35% or less, and most preferably 30% or less. The average esterification rate is calculated using the following formula. The ester value and hydroxyl value in the formula are measured, for example, in accordance with the "Standard Analysis of Fats, Oils, and Related Materials 2.3.3-2013 Ester Value" and "Standard Analysis of Fats, Oils, and Related Materials 2.3.6 Hydroxyl Value" of the Japan Oil Chemists' Society. Average esterification rate (%) = ester value / (ester value + hydroxyl value) x 100

[0017] <Polyglycerin fatty acid ester> The polyglycerol fatty acid ester is a polyglycerol having a different degree of polymerization to which various fatty acids are ester-bonded. The polyglycerol fatty acid ester of the present invention is preferably in a paste or liquid state so as to be homogeneously dissolved in fats and oils, and the content of saturated fatty acids in the constituent fatty acids is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less. The average degree of polymerization of the polyglycerol is preferably 2 or more but less than 10, more preferably 2 or more but less than 8, even more preferably 2 or more but less than 6, even more preferably 2 or more but less than 4, and most preferably 2.

[0018] The constituent fatty acid composition of edible fats and oils and polyglycerol fatty acid esters can be measured, for example, in accordance with "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.4.2 Fatty Acid Composition" of the Japan Oil Chemists' Society.

[0019] The method for producing the polyglycerol fatty acid ester is not particularly limited, and it can be produced by a known method such as esterification reaction, etc. In order to increase the content of the ester, it is more preferable to distill it using a distillation apparatus such as a thin-film molecular distillation apparatus, or purify it using a known method such as column chromatography or liquid-liquid extraction.

[0020] The content of polyhydric alcohol unsaturated fatty acid ester in the oil and fat composition is preferably more than 0% by mass and not more than 20% by mass, more preferably 1% by mass or more and 15% by mass or less, even more preferably 3% by mass or more and 10% by mass or less, and even more preferably 5% by mass or more and 10% by mass or less.

[0021] The fat and oil composition for emulsified sauces may contain additives used in ordinary edible fats and oils, such as ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, silicones, and tocopherol, within the range that does not impair the effects of the present invention.

[0022] There are no particular restrictions on the method for producing the oil and fat composition of the present invention, but it is desirable to heat and stir the oil and fat composition at 30° C. or higher in order to dissolve the emulsifier in the oil and fat.

[0023] [Emulsified sauce] The emulsified sauce of the present invention refers to a sauce produced by a conventional method in which water and fat are emulsified. Examples include oil-in-water sauces, in which the continuous phase is water and the dispersed phase is fat, and water-in-oil sauces, in which the continuous phase is fat and oil, and water-in-oil sauces, in which the continuous phase is fat and oil, and the dispersed phase is water. The emulsified sauce of the present invention is not particularly limited, but oil-in-water sauces are more preferable. Furthermore, the emulsified sauces are broadly classified into sauces containing starch as an ingredient and sauces not containing starch. Examples of starch-containing sauces include white sauce, meat sauce, demi-glace sauce, curry sauce, and cheese sauce, as well as teriyaki sauce and other seasonings prepared with seasonings such as sugar, salt, soy sauce, vinegar, sake, mirin, oyster sauce, and pepper, as well as fillings such as bean paste for Chinese rice bowls, custard sauce, egg filling, tuna filling, and tartar sauce. Examples of starch-free sauces include oil sauce, tomato sauce, and pesto. It is more preferable that the emulsified sauce using the oil and fat composition of the present invention contains starch. Furthermore, since the present invention provides freeze resistance, it is preferable that the emulsified sauce or a food containing the emulsified sauce has been subjected to a freezing process.

[0024] The content of the polyhydric alcohol unsaturated fatty acid ester in the emulsified sauce is preferably more than 0% by mass and not more than 7% by mass, more preferably 0.05% by mass or more and 5% by mass or less, even more preferably 0.1% by mass or more and 3% by mass or less, and even more preferably 0.2% by mass or more and 1% by mass or less.

[0025] The content of edible oils and fats in the emulsified sauce is preferably more than 0% by mass and not more than 30% by mass, more preferably 1% by mass or more and 20% by mass or less, and even more preferably 2% by mass or more and 15% by mass or less, from the viewpoint of maintaining the appropriate physical properties of the sauce and imparting freeze resistance.

[0026] The starch content in the emulsified sauce is not particularly limited, but is preferably more than 0% by mass and not more than 10% by mass, more preferably 0.5% by mass to 8% by mass, and even more preferably 1% by mass to 5% by mass. The type of starch is not particularly limited, and starch derived from wheat flour or the like, as well as modified starch, can be used as appropriate.

[0027] The content of the polyhydric alcohol unsaturated fatty acid ester per 100 parts by mass of starch in the emulsified sauce is preferably more than 0 parts by mass and not more than 30 parts by mass, more preferably more than 0.4 parts by mass and not more than 20 parts by mass, even more preferably 1 part by mass or more and 15 parts by mass or less, and most preferably 3 parts by mass or more and 12 parts by mass or less.

[0028] The method for producing the emulsified sauce is not particularly limited, and it can be produced, for example, by heating and mixing wheat flour and edible oils and fats to prepare a roux, and then adding milk, water, seasonings, etc. and simmering the mixture. The oil and fat composition may be added at the stage of heating and mixing wheat flour and edible oils and fats, or at the stage of adding milk, water, etc. and simmering the mixture. The emulsified sauce can also be frozen by a commonly used method.

[0029] [Foods containing emulsified sauces] The emulsified sauce may be used, for example, as a topping for noodles or cooked rice or mixed with noodles or cooked rice to produce a food product containing the emulsified sauce. Examples of foods containing the emulsified sauce include spaghetti topped with the emulsified sauce, such as peperoncino, carbonara, tomato sauce, Napolitan, Bolognese, or Genovese, and gratin and doria topped with white sauce or curry sauce. Furthermore, fillings using the emulsified sauce can be used in confectioneries and breads, such as various cakes, pies, tarts, and quiches, as well as fillings for savory breads and sweet buns, and as sandwich fillings. These may also be frozen to produce frozen foods. [Example]

[0030] The present invention will be described in more detail below with reference to examples, but the gist of the present invention is not limited to these. In the following, "%" indicates % by mass unless otherwise specified.

[0031] <Preparation of oil and fat composition for emulsified sauce> An oil and fat composition for emulsified sauces was obtained by mixing and dissolving 92% by mass of rapeseed oil (manufactured by J-Oil Mills Co., Ltd., unsaturated fatty acid content of 18 to 22 carbon atoms: 92% by mass) with 8% by mass of Poem DO-100V (manufactured by Riken Vitamin Co., Ltd., distilled diglycerol monooleate, HLB 7.4, average esterification rate 25%, unsaturated fatty acid content of 18 to 22 carbon atoms: 90% by mass, saturated fatty acid content 9% by mass). Furthermore, as a comparative example, rapeseed oil without the addition of Poem DO-100V was used.

[0032] <Preparing frozen white sauce> [Example] Using the ingredients listed in Table 1, a white sauce was prepared as follows: 1. Butter, soft flour, and the oil and fat composition were weighed into a pot and heated over low heat. 2. Add the pre-mixed milk and seasonings to the pot in small amounts and stir to mix. 3. 200 g of the finished white sauce was placed in a circular container with a diameter of 13.5 cm and frozen in a shock freezer (internal temperature -30°C, air flow rate 6, shock freeze + hard chill for 40 minutes). [Comparative Example] In the formulation of Table 1, the oil and fat composition for emulsified sauce was changed to rapeseed oil, and a frozen white sauce was obtained in the same manner as in Example 1. [Control example] A frozen white sauce was obtained in the same manner as in Example 1 using the formulation in Table 1, except that the oil and fat composition for emulsified sauce was not added.

[0033] [Table 1]

[0034] <Evaluation method> The frozen white sauce was stored at -20°C for two weeks, then thawed overnight in a refrigerator, and the condition of the sauce was visually inspected by three expert evaluators. The results are shown in Table 2 and Figure 1. The results are the consensus of all expert evaluators.

[0035] [Table 2]

[0036] In the examples, even when the product was thawed after being frozen, no syneresis was observed, and it was confirmed that the destruction of emulsion was suppressed.

Claims

1. An oil and fat composition for an emulsified sauce, comprising an edible oil and fat and a polyhydric alcohol unsaturated fatty acid ester, wherein the HLB of the polyhydric alcohol unsaturated fatty acid ester is less than 12 and the average esterification rate is 10% or more.

2. 2. The oil and fat composition for an emulsified sauce according to claim 1, wherein the polyhydric alcohol unsaturated fatty acid ester is a polyglycerol fatty acid ester having an average degree of polymerization of less than 10.

3. The oil and fat composition for emulsified sauces according to claim 1 or 2, wherein the content of the polyhydric alcohol unsaturated fatty acid ester in the oil and fat composition is more than 0% by mass and 20% by mass or less.

4. 3. The oil and fat composition for emulsified sauce according to claim 1, wherein the content of the polyhydric alcohol unsaturated fatty acid ester in the emulsified sauce is more than 0% by mass and not more than 7% by mass.

5. 3. The oil and fat composition for emulsified sauce according to claim 1 or claim 2, wherein the content of the polyhydric alcohol unsaturated fatty acid ester per 100 parts by mass of starch in the emulsified sauce is more than 0 parts by mass and 30 parts by mass or less.

6. An agent for improving the freezing resistance of an emulsified sauce, comprising as an active ingredient a polyhydric alcohol unsaturated fatty acid ester having an HLB of less than 12 and an average esterification rate of 10% or more.

7. A method for improving the freezing resistance of an emulsified sauce, comprising the step of adding the oil or fat composition according to claim 1 or 2.

8. An emulsified sauce comprising the oil and fat composition according to claim 1 or 2.

9. A food product comprising the emulsified sauce of claim 8.

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