Oil composition and method for producing same

Abstract

An object of the present invention is to provide an oil and fat composition which can be produced by machine and has excellent heat resistance and shape retention. The present invention provides 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 or more (however, component (B) does not include unmodified starch), and Component (C): Oils and fats that are solid at 25°C The present invention relates to an oil and fat composition obtained by solidifying a mixture containing the above.

Description

[Technical field]

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

[0002] 2. Description of the Related Art In recent years, in processed foods such as instant noodles and instant soup, seasonings are often added separately to the container in order to impart an authentic flavor or richness to the soup. To date, molded seasonings containing oils and fats as a 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, and 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 stirred and mixed manually, 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 stirrer, it was found that the obtained molded seasoning had poor heat resistance and shape retention.

[0004] Further, 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 down by physical impact, and the porous or hollow structure is gradually broken down during the process of adsorbing oily substances, resulting in a problem that the inherent oil absorption performance or oil absorption and retention ability (the ability to adsorb and retain oil in the pores of the dried material or the spaces between the particles) cannot be fully exhibited. Considering the description in Patent Document 2 above, the poor heat resistance and shape retention of the machine-produced molded seasoning of Patent Document 1 is believed 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 oil absorption or oil absorption / retention ability of the product from being fully exhibited. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 3586651 [Patent Document 2] JP 2023-56072 A 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 which can be produced by machine and has excellent heat resistance and shape retention. [Means for solving the problem]

[0007] As a result of intensive research by the present inventors to solve the above problems, it was found that the oils and fats that are solid at 25°C have a loose bulk density of 0.30 g / cm 3 and a loose bulk density of 0.30 g / cm 3 It was found that the above-mentioned saccharides, excluding unmodified starch, were mixed and solidified into an oil composition, which could be produced by machine and had 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 3or more (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 composition according to Item 3, wherein the component (B) has a DE value of 1 to 50. Section 5. Item 2. The oil 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 composition according to item 1, wherein the component (A) is porous. Section 8. Item 8. A molded seasoning comprising 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 and 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): fats and oils obtained by melting solid fats and oils at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil composition. A method for producing an oil composition. Section 10. Loose bulk density 0.30g / cm 3The loose bulk density is 0.30 g / cm3 or more and contains carbohydrates (excluding unmodified starch). 3 A carbohydrate breakdown inhibitor that is less than Section 11. Loose bulk density 0.30g / cm 3 The loose bulk density is 0.30 g / cm3 or more and contains carbohydrates (excluding unmodified starch). 3 An agent for suppressing the decrease in oil absorption performance of carbohydrates, wherein the amount of the carbohydrate is less than 100%. Section 12. Loose bulk density 0.30g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method is characterized in that a carbohydrate having a loose bulk density of 0.30 g / cm or more (however, the carbohydrate does not include unmodified starch) is added. 3 A method for inhibiting the breakdown of carbohydrates that is less than 100%. Section 13. Loose bulk density 0.30g / cm 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method is characterized in that a carbohydrate having a loose bulk density of 0.30 g / cm or more (however, the carbohydrate does not include unmodified starch) is added. 3 A method for suppressing a decrease in the oil absorption ability of a carbohydrate, wherein the oil absorption ability of the carbohydrate is less than 100%. Effect of the Invention

[0009] According to the present invention, it is possible to provide an oil and fat composition which can be produced by machine and has excellent heat resistance and shape retention. [Brief description 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. [Diagram 2] FIG. 2 is a graph showing the viscosity of the mixtures before solidification of component (C) in Examples 1 to 13 and 16 to 21 and Comparative Examples 1 to 5. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[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 having a loose bulk density of 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 Less than The oil and fat composition of the present invention has a loose bulk density of 0.30 g / cm 3 Less than about 100% carbohydrate is used as component (A). In this specification, loose bulk density is the apparent density of a powder or granular material when it is loosely packed in a container without compaction, and is the ratio of the mass of the powder or granular material sample in an untapped (loose) state to the volume of the powder or granular material including the interparticle void volume factor. 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 allowing the powder or granule to freely fall into a container by vibration.

[0013] Specifically, a powder sample is placed on a circular sieve with a diameter of 7.5 cm and an opening 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 pulled down by a 100 cm stainless steel sieve placed below the sieve. 3The powder sample is poured into a cup (inner diameter approx. 5 cm x height approx. 5 cm) until it overflows from the cup, and then the vibration of the sieve is stopped.Then, the excess powder sample on the cup is 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 from 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 Not only that, it can also be rephrased 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 preferable, and 0.04 to 0.25 g / cm 3 More preferably, 0.05 to 0.20 g / cm 3 is more preferred.

[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) (raw starch). Unmodified starch is a polysaccharide whose constituent unit is α-D-glucose.

[0017] The type of unprocessed starch (raw starch) 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, the types of starch derived from corn starch, potato starch, and tapioca starch are preferred. In other words, 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.). In addition, "modified starch" can 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 gelatinized starch refers to powdered starch obtained by heating unprocessed starch in the presence of water using a drum dryer, extruder, spray dryer, or the like to gelatinize the starch, drying it, and then pulverizing it as necessary. 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 the above-mentioned chemically processed starches. The above-mentioned chemically processed starch is defined by the Food Safety Commission Additives Expert Committee (issued November 2007) as being made from (unprocessed) starch that has been chemically processed 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 written as the abbreviated name processed starch (or modified starch, modified starch).

[0022] The twelve types of chemically modified starches include acetylated adipate crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenylsuccinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphated starch, phosphate crosslinked starch, and sodium starch glycolate.

[0023] Acetylated adipate crosslinked starch is a starch esterified with acetic anhydride and adipic anhydride, and has the general formula (1): (C6H 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 is represented by 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 a starch that is esterified with acetic anhydride after being treated (oxidized) with sodium hypochlorite. It has the general formula (3): (C6H 10 O5) n (CHO2) x (C2H3O) y It is a compound represented by the formula:

[0026] Sodium starch octenylsuccinate is a product of esterifying raw starch with octenylsuccinic 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 compound obtained by esterifying raw starch with acetic anhydride or vinyl acetate and has the general formula (5): (C6H 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 etherified with propylene oxide and has the general formula (7): (C6H 10 O5) n [CH2CH(OH)CH2] x It is a compound represented by the formula:

[0030] Hydroxypropylated phosphate crosslinked starch is a starch esterified with octenylsuccinic anhydride and has the general formula (8): (C6H 10 O5) n (CHO2) x(C2H3O) y It is a compound represented by the formula:

[0031] The phosphoric acid monoesterified phosphate crosslinked starch is produced by combining the production methods of phosphorylated starch and phosphate crosslinked starch, and has the general formula (9): (C6H 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 is represented by 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 is represented by 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 an alkaline solution and has the general formula (12): (C2H4O3) x Na x It is a compound represented by the formula:

[0035] Examples of the gelatinized starch obtained by the above-mentioned chemically processed processed starch include those obtained by gelatinizing the above-mentioned 12 types of chemically processed processed starches, etc. Among these, pregelatinized starch phosphate crosslinked, pregelatinized hydroxypropyl starch, pregelatinized hydroxypropyl phosphate crosslinked starch, and pregelatinized starch acetate are preferred.

[0036] In this specification, 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 that is the 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, the types of unmodified starch derived from corn starch, potato starch, and tapioca starch are preferred. 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 0.30g / cm 3 The 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 100%. Here, the loose bulk density is 0.30 g / cm 3 Carbohydrates that are less than 0.1 are porous.

[0040] Loose bulk density 0.30g / cm 3 The average particle size of the saccharide that is less than this is usually 10 to 500 μm, preferably 25 to 350 μm, and more preferably 50 to 200 μm. Loose bulk density 0.30g / cm 3 The particle size distribution D50 of the saccharide is usually from 10 to 500 μm, preferably from 25 to 350 μm, and more preferably from 50 to 200 μm. Loose bulk density 0.30g / cm 3 The particle size distribution D10 of the saccharide is usually 1 to 150 μm, preferably 10 to 100 μm, and more preferably 15 to 80 μm. Loose bulk density 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 0.30g / cm 3 Examples of dextrin having a molecular weight of less than 1.001 include Oil Q (registered trademark, hereinafter omitted) No. 50 (manufactured by Nihon Starch Chemical Co., Ltd.) and Pine Flow (registered trademark, hereinafter omitted) (manufactured by Matsutani Chemical Industry Co., Ltd.). Loose bulk density 0.30g / cm 3 An example of the modified starch having a molecular weight of less than 10 ... Loose bulk density 0.30g / cm 3 The carbohydrates having a content of less than 100% 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, having a loose bulk density of 0.30 g / cm 3 The above is all. Here, the "unmodified starch" excepted in the proviso refers to starch that has not been modified (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 other than 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. As the starch processed by the physical treatment, for example, pregelatinized starch and the like are preferable. As the above-mentioned chemically processed starch, for example, 12 kinds of chemically processed starches designated as food additives, starches obtained by pregelatinizing the above-mentioned chemically processed starches, and the like are preferable. The sugar alcohol includes, for example, sorbitol. The carbohydrate of component (B) is preferably modified starch, dextrin, disaccharides, and 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 preferred. 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 carbohydrate 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 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 of the disaccharides include disaccharides having the above structure.

[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 number that takes advantage of the fact that glucose is a reducing sugar that has 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 glucose as a monosaccharide, 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 progressed in hydrolysis, indicating a larger molecular weight.

[0047] Loose bulk density 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 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 0.30g / cm 3 Examples of the disaccharides include sucrose (granulated sugar, pulverized granulated sugar (powdered sugar), white sugar), lactose, maltose, lactulose, trehalose, cellobiose, and the like.

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

[0051] Loose bulk density 0.30g / cm 3 Examples of the processed starches described above include starches processed by chemical treatment (e.g., acetylated adipic acid 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, phosphorylated 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 treatment.

[0052] Loose bulk density 0.30g / cm 3Commercially available products of the above-mentioned chemically processed starches include, for example, Matsutani Sakura (Matsutani Chemical Industry Co., Ltd.) and Matsutani Hosenka (Matsutani Chemical Industry Co., Ltd.). Loose bulk density 0.30g / cm 3 As described above, commercially available products of pregelatinized starch obtained by chemical processing include, for example, Amycol (registered trademark, hereinafter omitted) HD (Nippon Starch Chemical Co., Ltd.). Loose bulk density 0.30g / cm 3 As described above, commercially available products of physically processed starches (gelatinized starches) include, for example, Amycol HF (Nippon Starch Chemical Co., Ltd.).

[0053] Loose bulk density 0.30g / cm 3 The above carbohydrates (with the exception of component (B) which is unmodified starch) may be used alone or in combination of two or more kinds. Loose bulk density 0.30g / cm 3 The content of the carbohydrate (excluding unmodified starch in the component (B)) is not particularly limited, and for example, the content of the carbohydrate having a loose bulk density of 0.30 g / cm 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 the carbohydrate, which is less than 100 parts by mass.

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

[0055] The vegetable oils and fats include, for example, naturally occurring vegetable oils and fats that are solid at 25°C, vegetable oils and fats that are liquid at 25°C, hardened oils of the vegetable oils and fats, and the like. 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 oil 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, highly hardened rapeseed oil with high erucic acid, extremely hardened soybean oil, etc.). Examples of the animal fats and oils include lard, beef tallow, butterfat (also called butter oil), fish oil, and the like; and hardened oils of these animal fats and oils (for example, highly hardened lard oil, etc.). The above-mentioned highly hydrogenated 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 (e.g., proteins, vitamins, excipients, etc.) Examples of such products include butter, powdered fats and oils, seasoning oils (flavor oils), oil-soluble flavors, etc. 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 preferable, and a mixture of 2 to 6 types of oils and fats is more preferable. 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 highly hydrogenated palm oil, and a mixture of palm oil and highly hydrogenated 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 using two or more types of fats and oils that are solid at 25°C, the melting point of the mixed 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 For 100 parts by mass of the carbohydrate, which is less than 100 parts by mass, the amount is usually 200 to 800 parts by mass, preferably 300 to 600 parts by mass, and preferably 380 to 420 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 whose main ingredient is milk; spices such as curry powder, pepper, and chili pepper; herbs; chemical seasonings such as monosodium glutamate; refined salt; powdered miso; powdered soy sauce; powdered ingredients derived from meat, vegetables, seafood, and eggs; seasoning powders; fermented seasonings; powdered vinegar; protein hydrolysates; yeast extract; sesame; wheat flour; powdered soy milk; kinako; okara; 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 enhancers such as calcium carbonate; vegetable proteins; and animal proteins. The optional components may be used alone or in combination of two or more.

[0061] Incidentally, 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 It is usually 0.00001 to 100 parts by mass relative to 100 parts by mass of the carbohydrate, which is less than 100 parts by mass. The content of each optional component is preferably 0.00001 to 5% by mass, and more preferably 0.0001 to 3% by mass, relative to the total oil and fat composition.

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

[0064] Method for producing oil composition The method for producing the oil and fat composition of the present invention is not particularly limited as long as it can mix and solidify the components (A), (B) and (C). When mixing the components (A), (B) and (C), the components may be mixed in any order. The mixing method may be, for example, any of the following: mixing the components (A), (B) and (C); adding a mixture of the components (A) and (B) to the component (C) and mixing; adding a mixture of the components (A) and (C) to the component (B) and mixing; adding a mixture of the components (B) and (C) to the component (A) and mixing. It is also possible to carry out an appropriate combination of the above methods. When the oil and fat composition contains the additive, the additive may be added to any of the 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, in order to obtain a molten mixture, for example, component (C) is heated to melt, and components (A) and (B) are added thereto 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 mixture in the molten state is then solidified to obtain an oil and fat composition. The means for solidifying is not particularly limited, and for example, the mixture may be left to cool or may be cooled in a refrigerator. In this case, the mixture in the molten state is poured into a molder of any shape and solidified to obtain an oil and fat composition of any shape.

[0067] molded seasoning The molded seasoning of the present invention contains the above-mentioned oil and fat composition. The molded seasoning of the present invention preferably contains the above-mentioned additive together with the above-mentioned 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, the preference as a product can be improved. 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 It is.

[0068] Manufacturing method of molded seasoning The method for producing the molded seasoning of the present invention is not particularly limited. For example, the method may be a method for producing the molded seasoning of the present invention by mixing molten oils and fats and a molten oil having a loose bulk density of 0.30 g / cm 3 and a loose bulk density of 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 then the volume of the fats and oils shrinks due to temperature changes, allowing it to be easily molded into the required shape.

[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 resistance shape retention of the oil and fat composition or molded seasoning of the present invention can be measured by the method shown below. The lower limit of the heat resistance shape retention is 65%. The preferred range of the heat resistance shape retention is 65 to 100%, and 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 / cm3 for component (B) (loose bulk density: 0.30 g / cm3). 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 not containing component (B) is stirred with a stirrer, the porous structure of component (A) collapses and component (C) (solid fats and oils at 25°C) seeps out (separates), and the friction during viscosity measurement is reduced by the seeped oil, resulting in a decrease in viscosity.

[0070] Carbohydrate breakdown inhibitor Loose bulk density 0.30g / cm 3 Carbohydrates having a loose bulk density of 0.30 g / cm or more (excluding unmodified starch). 3 It can be used as an agent for inhibiting the breakdown of carbohydrates having a molecular weight of less than 1000. Therefore, the present invention provides a spun spun spun carbide having a loose bulk density of 0.30 g / cm 3 The loose bulk density is 0.30 g / cm3 or more and contains carbohydrates (excluding unmodified starch). 3 The present invention also includes carbohydrate decay inhibitors that are less than 100%. In addition, the present invention provides a spunbonded ... 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3The method is characterized in that a carbohydrate having a loose bulk density of 0.30 g / cm or more (however, the carbohydrate does not include unmodified starch) is added. 3 The present invention also includes a method for inhibiting the breakdown of carbohydrates, in which the breakdown of carbohydrates is less than 100%.

[0071] Inhibitor for the decline in oil absorption capacity of carbohydrates Loose bulk density 0.30g / cm 3 Carbohydrates having 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 the oil absorption performance of carbohydrates having an oil absorption capacity of less than 100%. Therefore, the present invention provides a spun spun spun carbide having a loose bulk density of 0.30 g / cm 3 The loose bulk density is 0.30 g / cm3 or more and contains carbohydrates (excluding unmodified starch). 3 The present invention also includes an agent for suppressing the decrease in oil absorption performance of carbohydrates, which is less than 100%. In addition, the present invention provides a spunbonded ... 3 For carbohydrates with a loose bulk density of less than 0.30 g / cm 3 The method is characterized in that a carbohydrate having a loose bulk density of 0.30 g / cm or more (however, the carbohydrate does not include unmodified starch) is added. 3 The present invention also includes a method for suppressing a decrease in the oil absorption ability of a carbohydrate, in which the amount of the carbohydrate that absorbs the oil 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. EXAMPLES

[0073] The present invention will be described 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 bulk density of less than 0.30 g / cm3, 120 g of Oil Q No. 50 (dextrin, manufactured by Nihon Starch Chemical Co., Ltd.) was used. 3 As the above saccharides (excluding unmodified starch as component (B)), 36 g of Sandec #250 (dextrin, manufactured by Sanwa Starch Co., Ltd., DE value 22-26) was premixed to obtain a saccharide mixture. Here, the blending ratio of component (A) to component (B) was 100:30. Separately, as component (C): fats and oils that are solid at 25°C, 384g of palm oil (manufactured by Ueda Oil Mills, melting point: about 36°C) and 96g of extremely hardened palm oil (manufactured by Ueda Oil Mills, melting point: 56-60°C) were added to a 1-L beaker and mixed well to obtain 480g of mixed oil. Here, since the blending ratio of palm oil to extremely hardened palm oil was 4:1, the melting point of the obtained mixed oil is estimated to be about 47-51°C. The mixed oil was melted in a water bath at 60°C, and the above-mentioned carbohydrate mixture was added to the resulting molten oil. The mixture was stirred at 300 rpm for 1 minute in a water bath at 60°C using a stirrer (manufactured by AS ONE Corporation) equipped with an anchor-shaped stirring blade, to obtain a mixture (sample 1) before component (C) was solidified. At this stage, the viscosity was measured by the following method. Next, the mixture of component (C) before solidification was poured into a mold (45 mm length × 40 mm width × 20 mm height) and left in a refrigerator (about 5°C) for 40 minutes to solidify component (C), thereby obtaining oil 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 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 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 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 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 composition 10 were produced in the same manner as in Example 1, except that component (B) was changed from Sandec #250 to ground 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 amounts of each component were changed to Component (A): 116.7 g, Component (B): 35 g, and Component (C): 466.8 g (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 Except for changing the blending amount of component (B) to 24 g, sample 12 and oil composition 12 were produced in the same manner as in Example 1. The blending 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 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 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 composition 17 were produced in the same manner as in Example 1, except that as component (C), the heavily hydrogenated palm oil (manufactured by Ueda Oil Mills Co., Ltd.) was replaced with heavily hydrogenated lard oil (manufactured by Ueda Oil Mills Co., Ltd.) and a mixed oil (palm oil and heavily 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 the 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 the 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 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 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 (unmodified starch, manufactured by Matsutani Chemical Industry Co., Ltd.).

[0097] Comparative Example 3 Comparative sample 3 and comparative oil 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 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 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> For the components (A) and (B) used in the examples and comparative examples, the loose bulk density 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 an opening of 1.7 mm, and was 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 pulled down by a 100 cm stainless steel sieve placed below the sieve. 3 The powder sample was poured into a cup (inner diameter about 5 cm × height about 5 cm) until it overflowed from the cup, and then the vibration of the sieve was stopped.Then, the excess powder sample on the cup was scraped off along the upper 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 from 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, 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, and have a loose bulk density 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 3It was confirmed that the above is the case. Here, Matsutani Sakura and Matsutani Housenka are starches processed by chemical treatment. Amycol HD is a starch processed by the above-mentioned chemical treatment and pregelatinized. Also, 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 crushed 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, Sandek #250, Sandek #30, Sandek #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 fall under component (B). Fujipro E is defatted soybeans, and was used as a representative protein ingredient (comparison ingredient).

[0107] The heat resistance and shape retention of 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 were evaluated according to the method described below. In addition, the viscosity of Samples 1 to 21, which are mixtures before component (C) is solidified, and Comparative Samples 1 to 5 was evaluated according to the method described below.

[0108] <Heat-resistant shape retention> Each of the obtained oil and fat compositions was cut into a dice shape with a side 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 taken out 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 resistance shape retention rate was calculated from the following formula. For each example or comparative example, measurements were performed 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 before solidification of component (C), were transferred to 300 mL beakers, and the viscosities were measured at about 54°C using a single cylindrical rotational viscometer (Viscotester VT-06, manufactured by Rion Co., Ltd.) and 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 FIG. 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 resistance shape retention rates and were excellent in heat resistance and shape retention, as compared with the comparative oil and fat compositions of Comparative Examples 1 to 5.

[0112] <Viscosity results> 2, the viscosities of the samples of Comparative Examples 1-5 were lower than the viscosities of the samples of Examples 1-21. The viscosities of the samples of Comparative Examples 1 to 5 were lower than those of the samples of Examples 1 to 21. This is presumably because the samples of Comparative Examples 1 to 5 did not contain component (B), and therefore, when the samples were stirred using a stirrer, the porous structure of component (A) collapsed and component (C) (oils and fats that are solid at 25°C) seeped out (separated), and the friction during viscosity measurement was reduced by the seeped oil, resulting in a decrease in viscosity.

[0113] Therefore, the oil and fat compositions of Examples 1 to 21 containing components (A), (B), and (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 0.02 g / cm 3 or more and 0.30 g / cm ３ Carbohydrates that are less than Component (B): loose bulk density of 0.30 g / cm ３ and a carbohydrate having a density of 0.90 g / cm or less (provided that component (B) does not include unmodified starch), and Component (C): An oil and fat composition obtained by solidifying a mixture containing solid oils and fats at 25°C, An oil or fat composition, wherein the carbohydrate of component (B) includes a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide.

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

6. 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 composition according to claim 1 , wherein the component (A) is porous.

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

9. Component (A): loose bulk density of 0.02 g / cm 3 or more and 0.30 g / cm ３ and Component (B): loose bulk density of 0.30 g / cm ３ a step of obtaining a carbohydrate mixture containing carbohydrates having a density of from 0.1 g / cm 3 to 0.90 g / cm 3 (provided that component (B) does not include unmodified starch); A step of mixing the saccharide mixture with component (C): fats and oils obtained by melting solid fats and oils at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil composition. A method for producing an oil composition, comprising: A method for producing an oil or fat composition, wherein the carbohydrate of component (B) includes a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide.

10. Component (A): a carbohydrate having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 , and A step of obtaining a saccharide mixture containing component (B): a saccharide having a loose bulk density of 0.30 g / cm 3 or more and 0.90 g / cm 3 or less (provided that component (B) does not include unmodified starch); A step of mixing the saccharide mixture with component (C): fats and oils obtained by melting solid fats and oils at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil composition. Component (A): A method for inhibiting disintegration of a carbohydrate having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 , The carbohydrate of component (B) includes a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide; Component (A): A method for inhibiting disintegration of a carbohydrate having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 .

11. Component (A): a carbohydrate having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 , and A step of obtaining a saccharide mixture containing component (B): a saccharide having a loose bulk density of 0.30 g / cm 3 or more and 0.90 g / cm 3 or less (provided that component (B) does not include unmodified starch); A step of mixing the saccharide mixture with component (C): fats and oils obtained by melting solid fats and oils at 25°C to obtain a mixture; and The mixture is solidified to obtain an oil composition. Component (A): A method for suppressing a decrease in the oil absorption ability of a saccharide having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 , The carbohydrate of component (B) includes a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide; Component (A): A method for suppressing a decrease in the oil absorption ability of a saccharide having a loose bulk density of 0.02 g / cm 3 or more and less than 0.30 g / cm 3 .

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