Fluid oil and fat composition, food using said fluid oil and fat composition, method for producing oil and fat composition, and method for producing food using said fluid oil and fat composition

Abstract

To provide a fat composition capable of combining handling having fluidity even under a low temperature environment and preventing fat solidifying and clouding white when adhered to a package container while having as much oil stain suppression effect as a solid fat has.SOLUTION: In the present technology, a fluid fat composition comprises: a fat having a content of saturated fatty acid of 30 mass% or less: 85 to 96.9 mass%; a content of one or more saturated fatty acid selected from the group of palmitic acid, steric acid, and behenic acid: 75 mass% or more; an emulsifier having a rising melting point of 50°C or higher and 65°C or lower and HLB of 1.2 or more and 5 or less: 3 to 10 mass%, and extremely hydrogenated oil: 0.1 to 5 mass%, The content of the emulsifier≥the content of the extremely hardened oil, and the SFC at 5°C is 2.0 to 13.5%, and the SFC at 25°C is 2.0 to 12.5%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fluid oil or fat composition, a food product using the fluid oil or fat composition, a method for producing an oil or fat composition, and a method for producing a food product using the fluid oil or fat composition. [Background technology]

[0002] In the food industry, there is a demand for the development of an oil and fat composition that is easy to handle and does not solidify even at low temperatures and has fluidity. For example, Patent Document 1 discloses an oil and fat composition for frying that contains 10 to 90 mass % of an oil and fat that is liquid at 0°C, 9.9 to 89.9 mass % of an oil and fat with a melting point of 5 to 30°C, and 0.1 to 5 mass % of an oil and fat in which saturated fatty acids having 20 to 24 carbon atoms account for 10 to 75 mass % of the total fatty acids, and has fluidity at 25°C, has excellent handleability, and when used for frying, can provide fried foods with a crispy texture and good flavor.

[0003] In addition, when foods using an oil and fat composition are stored and sold in packaging containers, etc., there is a need to develop a technology that prevents oil from seeping out of the food and adhering to the packaging container, etc. For example, Patent Document 2 discloses an oil and fat for frying suitable for cooking all fried foods, which contains a liquid oil and fat containing 5 to 10% by weight in total of extremely hardened oil and a polyglyceryl fatty acid ester having a melting point of 50 to 70°C, has a solid fat content of 5 to 11% by weight in the range of 10 to 25°C, and has a solidification rate of 10 to 30 minutes at 30°C, thereby having a moderate solidification rate that prevents oil staining, which is a drawback of liquid oil and fat, and has good meltability in the mouth, which is a drawback of solid oil and fat.

[0004] Furthermore, Patent Document 3 discloses an excellent oil and fat composition for frying, which contains extremely hardened oil in a proportion of 5.1 to 35.0% by weight based on the total amount of oil and fat, and when used as an oil and fat for frying, the oil in fried foods dries quickly after frying, the food does not feel oily when eaten, and no oil adheres to the packaging bag, resulting in a fried product with high commercial value.

[0005] Thus, in the food industry, efforts are underway to develop oil and fat compositions that do not solidify even at low temperatures and have good fluidity for easy handling, as well as technologies for suppressing oil stains. In recent years, there has also been progress in the development of technologies that can achieve both improved handling and the suppression of oil stains.

[0006] For example, Patent Document 4 proposes an oil and fat composition that contains 0.5 to 8% by weight of a high-melting point oil and fat, and 0.05 to 5% by weight of an emulsifier relative to the total amount of liquid oil and fat, high-melting point oil and fat having a melting point of 50°C or higher, and emulsifier, thereby providing a fluid oil and fat composition that is easy to handle because it is fluid even at low temperatures, and that has excellent stability over time and heat stability, and that is excellent in floweriness and texture, with little deterioration in texture due to seepage of oil, and that can be used to obtain fried foods such as fries and tempura that retain their excellent texture for a certain period of time. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2005-160453 A [Patent Document 2] JP 2007-267603 A [Patent Document 3] JP 2001-69913 A [Patent Document 4] JP 2002-3883 A Summary of the Invention [Problem to be solved by the invention]

[0008] When solid oils and fats are used, the effect of suppressing oil stains is high, but they do not have fluidity, and when the oil and fat adheres to a packaging container, etc., there is a problem that the oil and fat solidifies and becomes cloudy white. As mentioned above, technology is being developed to achieve both improved handling and the effect of suppressing oil stains, but the reality is that further technological development is desired.

[0009] Therefore, the main objective of the present technology is to provide an oil composition that has handleability with fluidity even in low-temperature environments, has an oil stain suppression effect equivalent to that of solid oils and fats, and prevents the oil from solidifying and becoming cloudy when it adheres to a packaging container, etc. [Means for solving the problem]

[0010] The present inventors have conducted intensive research into an oil composition that can achieve both easy handling in low-temperature environments and an oil stain suppression effect, while also preventing the oil from solidifying and becoming cloudy when the oil adheres to a packaging container, etc. As a result, by using specific amounts of a specific oil and a specific emulsifier and by controlling the solid fat content and viscosity, they have succeeded in achieving both easy handling in low-temperature environments and an oil stain suppression effect, thereby completing the present technology.

[0011] That is, in the present technology, first, fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass, an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB value of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass; The content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0-13.5%, and the SFC at 25°C is 2.0-12.5%. A fluid oil composition having a viscosity of 180 to 450 mPa·s at 5°C is provided.

[0012] Next, the present technology provides a food product in which the fluid oil-and-fat composition according to the present technology is used.

[0013] In the present invention, further, fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass; an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB value of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass, A mixing step is provided in which the content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0-13.5%, and the SFC at 25°C is 2.0-12.5%. The present invention provides a method for producing a fluid oil composition having a viscosity of 180 to 450 mPa·s at 5°C. In the method for producing an oil or fat composition according to the present technology, a kneading step of kneading the mixture can be carried out after the mixing step. In the kneading step in the method for producing an oil or fat composition according to the present technology, the temperature of the composition can be set to 10 to 35°C.

[0014] In addition, the present technology also provides fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass, an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB value of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass; The content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0-13.5%, and the SFC at 25°C is 2.0-12.5%. The present invention provides a method for producing a food, which includes a step of cooking the food using a fluid oil and fat composition having a viscosity of 180 to 450 mPa·s at 5°C. Effect of the Invention

[0015] According to the present technology, it is possible to provide an oil composition that has handleability with fluidity even in a low-temperature environment, has an oil stain suppression effect equivalent to that of a solid oil, and prevents the oil from solidifying and becoming cloudy when it adheres to a packaging container, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] A preferred embodiment for carrying out the present technology will be described below. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and the scope of the present technology is not to be interpreted narrowly by this.

[0017] <Fluid oil composition> The fluid oil composition according to the present technology uses specific amounts of (1) a specific oil, a specific (2) emulsifier, and (3) an extremely hardened oil. The fluid oil composition according to the present technology is characterized in that the SFC (solid fat content) at 5° C. is 2.0 to 13.5%. The effect of the present technology can be achieved if the SFC at 5° C. of the fluid oil composition according to the present technology is 2.0 to 13.5%, but is preferably 3.0 to 10.0%, more preferably 4.5 to 9.5%.

[0018] The fluid oil composition according to the present technology is characterized in that it has an SFC of 2.0 to 12.5% ​​at 25° C. The effect of the present technology can be achieved if the SFC of the fluid oil composition according to the present technology at 25° C. is 2.0 to 12.5%, but is preferably 2.5 to 10.0%, and more preferably 4.0 to 9.0%.

[0019] Furthermore, the SFC of the fluid oil composition according to the present technology at other temperatures is preferably 2.5 to 14.0%, more preferably 3.0 to 11.0%, and even more preferably 4.0 to 10.0% at 0° C. Also, the SFC at 35° C. is preferably 0.1 to 11.0%, more preferably 0.3 to 9.0%, and even more preferably 1.5 to 7.0%.

[0020] In the present technology, the SFC of the fluid oil composition is a value measured and analyzed in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials 2.2.9-2013 Solid Fat Content (NMR Method).

[0021] The fluid oil composition according to the present technology is characterized in that it has a viscosity of 180 to 450 mPa·s at 5° C. The effects of the present technology can be achieved as long as the viscosity of the fluid oil composition according to the present technology at 5° C. is within the range of 180 to 450 mPa·s, but is preferably 190 to 400 mPa·s, and more preferably 200 to 300 mPa·s.

[0022] The viscosity of the fluid oil composition according to the present technology at other temperatures is preferably 60 to 190 mPa·s, more preferably 65 to 100 mPa·s, and even more preferably 70 to 80 mPa·s at 25° C. The viscosity at 35° C. is preferably 30 to 140 mPa·s, more preferably 40 to 80 mPa·s, and even more preferably 40 to 50 mPa·s. Each component will be described in detail below.

[0023] In the present disclosure, the viscosity of the fluid oil composition is a value measured by the method described in the Examples section below. Each component will be described in detail below.

[0024] (1)Oils and fats The oils and fats used in the fluid oil composition according to the present technology are characterized in that the saturated fatty acid content is 30% by mass or less. In the fluid oil composition according to the present technology, one or more types of oils and fats that can be used in fluid oil compositions can be freely selected and used as long as the saturated fatty acid content is 30% by mass or less. Examples of the oils and fats that can be used include rapeseed oil, high oleic rapeseed oil, soybean oil, high oleic soybean oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, perilla oil, olive oil, mustard oil, rice oil, wheat germ oil, borage oil, avocado oil, kaya oil, sunflower oil, high oleic sunflower oil, tung oil, kapok oil, hemp oil, echium oil, palm oil, fish oil, algae oil, triethylhexanoin, isodecyl neopentanoate, and synthetic oils and fats such as medium-chain fatty acid triglycerides.

[0025] In this technology, the content of saturated fatty acids in fats and oils is the value measured and analyzed by capillary gas chromatography of a sample in accordance with the Standard Method for Analysis of Fats and Oils 2.4.2.3-2013, Fatty Acid Composition.

[0026] The fluid oil composition according to the present technology is characterized by containing 85 to 96.9% by mass of oils and fats having a saturated fatty acid content of 30% by mass or less. If the content of the oils and fats in the fluid oil composition is less than 85% by mass, the handling property is reduced when stored in a low-temperature environment. On the other hand, if the content of the oils and fats in the fluid oil composition is more than 96.9% by mass, the handling property is improved, but the oil stain suppression effect equivalent to that of solid oils and fats is not observed.

[0027] In the fluid oil-and-fat composition according to the present technology, the effect of the present technology can be obtained so long as the amount of the oil-and-fat having a saturated fatty acid content of 30% by mass or less is in the range of 85 to 96.9% by mass, but the amount is preferably 87 to 96.5% by mass, more preferably 90 to 96% by mass, and even more preferably 91 to 96% by mass.

[0028] The state of the fat or oil used in the fluid fat or oil composition of the present technology is not particularly limited as long as the saturated fatty acid content is 30% by mass or less, and fats and oils that are liquid at room temperature and fats and oils that are solid at room temperature may be used in combination, but in the present technology, it is preferable to select fats and oils that are liquid at room temperature.

[0029] Recently, there has been a negative image of palm oil, which has problems such as environmental destruction and unfair labor, and this has led to an influence such as refraining from using processed oils and fats containing palm oil. On the other hand, the fluid oil composition according to the present technology may use palm oil, but it is also possible to obtain the above-mentioned effects without using palm oil.

[0030] (2) Emulsifier The emulsifier used in the fluid oil composition of the present technology is characterized by having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, an ascending melting point of 50°C or more and 65°C or less, and an HLB (Hydrophile-Lipophile Balance) of 1.2 or more and 5 or less.

[0031] The fluid oil composition according to the present technology is characterized by containing 75% by mass or more of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid, and 3 to 10% by mass of an emulsifier having an ascending melting point of 50°C to 65°C and an HLB of 1.2 to 5. If the content of the emulsifier in the fluid oil composition is less than 3% by mass, the oil stain suppression effect equivalent to that of solid oils and fats cannot be obtained. On the other hand, if the content of the emulsifier in the fluid oil composition exceeds 10% by mass, the handling property decreases when stored in a low-temperature environment.

[0032] In the fluid oil composition according to the present technology, the effects of the present technology can be achieved if the amount of the emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, an ascending melting point of 50°C or more and 65°C or less, and an HLB of 1.2 or more and 5 or less is in the range of 3 to 10% by mass, but is preferably 3 to 8% by mass, more preferably 3 to 7% by mass, and even more preferably 4 to 6% by mass.

[0033] The effects of the present technology can be achieved as long as the emulsifier used in the fluid oil composition according to the present technology has an elevation melting point in the range of 50°C or higher and 65°C or lower, but is preferably 53°C or higher and 60°C or lower.

[0034] The effects of the present technology can be achieved as long as the HLB of the emulsifier used in the fluid oil composition according to the present technology is in the range of 1.2 or more and 5 or less, but it is preferably 1.5 or more and 4 or less, and more preferably 1.5 or more and 3 or less.

[0035] The emulsifier used in the present technology is characterized by containing at least one saturated fatty acid selected from palmitic acid, stearic acid, and behenic acid in a total amount of 75% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. Among these, it is preferable that the emulsifier contains palmitic acid and / or stearic acid. Compared to behenic acid, palmitic acid and stearic acid have lower melting points, so by using an emulsifier containing palmitic acid and / or stearic acid, the fluidity of the fluid oil composition can be further improved.

[0036] When the emulsifier contains behenic acid, the content of behenic acid in the emulsifier is preferably 85% by mass or less.

[0037] The emulsifier used in the present technology may contain saturated fatty acids other than palmitic acid, stearic acid, and behenic acid. The total content of all saturated fatty acids in the emulsifier is not particularly limited as long as it does not impair the effects of the present technology, but in the present technology, it is preferably 80% by mass or more, more preferably 90% by mass or more.

[0038] The type of emulsifier used in the fluid oil composition according to the present technology is not particularly limited, so long as it contains at least one saturated fatty acid selected from palmitic acid, stearic acid, and behenic acid in an amount of 75% by mass or more, has an ascending melting point of 50°C or more and 65°C or less, and has an HLB value of 1.2 or more and 5 or less. However, in the present technology, it is particularly preferable to use a glycerin fatty acid ester.

[0039] (3) Extremely hardened oil The fluid oil composition according to the present technology can contain extremely hardened oil. By containing extremely hardened oil, it is possible to impart texture (crispy) and richness when used in food. Extremely hardened oil is hardened oil in which one or a combination of two or more oils such as rice oil, rapeseed oil, high erucic rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, beef tallow, lard, castor oil, etc. is hydrogenated to a solid fat content of 50% or more at 20°C.

[0040] The fluid oil composition according to the present technology is characterized by containing 0.1 to 5% by mass of extremely hardened oil. If the content of the extremely hardened oil in the fluid oil composition is less than 0.1% by mass, the oil stain suppression effect and richness imparting effect are reduced. On the other hand, if the content of the extremely hardened oil in the fluid oil composition exceeds 5% by mass, the handleability is reduced, and when the oil adheres to a packaging container or the like, the oil solidifies and becomes cloudy.

[0041] In the fluid oil composition according to the present technology, the effect of the present technology can be obtained so long as the amount of the extremely hardened oil is in the range of 0.1 to 5 mass%, but the amount is preferably 0.5 to 6 mass%, more preferably 1 to 5 mass%, and even more preferably 2 to 4.5 mass%.

[0042] In the fluid oil composition according to the present technology, the emulsifier and the extremely hardened oil are blended so that the content of the emulsifier is equal to or greater than the content of the extremely hardened oil. By blending more of the emulsifier than the extremely hardened oil, it is possible to prevent oil from bleeding out. On the other hand, if the extremely hardened oil is blended in a larger amount than the emulsifier, it becomes difficult to obtain the effect of suppressing oil staining. It is presumed that the cause of this is the disruption of the thickening effect of the emulsifier that encapsulates the oil and the balance of the network structure with the oil and the oil.

[0043] (4)Other In addition to the above-mentioned (1) oils and fats, (2) emulsifiers, and (3) extremely hardened oils and fats, the fluid oil and fat composition according to the present technology can contain one or more of materials and various additives used in general oil and fat compositions in free combination. For example, additives for the purpose of improving storage stability, oxidation stability, thermal stability, and suppressing crystallization at low temperatures can also be blended. Specific examples of additives include antioxidants such as tocopherol, ascorbic acid fatty acid esters, lignans, tea extracts, coenzyme Q, and oryzanol, pigments such as β-carotene, fragrances, silicones, and emulsifiers (excluding the above-mentioned (2) emulsifiers).

[0044] (5)Applications The fluid oil composition according to the present technology can be used in the food industry, the cosmetics industry such as skin care, makeup, hair care, and fragrances, and the industrial industry such as grease, etc. The fluid oil composition according to the present technology has fluidity even in a low-temperature environment, and therefore can exhibit excellent handleability in all fields.

[0045] In addition, when the fluid oil composition according to the present technology is used in the food industry, it can be suitably used as a fluid oil composition for kneading or frying. When the fluid oil composition according to the present technology is used as a fluid oil composition for frying, it can prevent oil from seeping out, prevent the oil from solidifying and becoming cloudy when the oil adheres to a packaging container, etc., and improve the texture (crispyness) of the fried food. When the fluid oil composition according to the present technology is used as an oil for kneading in confectionery, it can prevent oil from seeping out and improve moistness. Furthermore, when used as an oil for kneading in negitoro, etc., it can prevent oil from seeping out and improve richness.

[0046] (6) Method for producing a fluid oil composition The fluid oil composition according to the present technology can be produced by stirring and mixing the raw materials used in the fluid oil composition. It is preferable to perform mixing and stirring in a state where the oil is heated. In addition, mixing and stirring can be performed under pressure, reduced pressure, or normal pressure, and in some embodiments, mixing can also be performed under normal pressure.

[0047] The apparatus for producing the fluid oil composition according to the present invention is not particularly limited, and for example, a stirrer, a stirring tank equipped with a heating or cooling jacket and capable of heating or cooling, or a normal stirring and mixing apparatus equipped with a baffle plate, etc., can be used. The stirring conditions such as the rotation speed and stirring time are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blades in the stirrer is not particularly limited, and can be, for example, a propeller type, a paddle cross type, a fan turbine type, a disk turbine type, or an anchor type.

[0048] When used as an oil for kneading, it is desirable to carry out a kneading process in which the oil is quenched and kneaded in a quenching kneading device (such as a perfector or a combiner) used for producing margarine, shortening, etc., to make the crystals of the oil fine and homogenize the structure. Since a certain viscosity is imparted by this kneading process, there is little change in viscosity even when the oil composition is stored at low to room temperature, and good workability is imparted. In addition, when used in negitoro, etc., the body and richness of the food are enhanced. In this case, in the kneading process, for example, quenching kneading is performed, so that the temperature of the composition during the kneading process is preferably 10 to 35°C, more preferably 10 to 20°C.

[0049] <Food and food manufacturing methods> The food according to the present technology is characterized by using the fluid oil-and-fat composition according to the present technology described above. The manufacturing method of the food according to the present technology is a method including a step of cooking using the fluid oil-and-fat composition according to the present technology described above. The food according to the present technology is characterized by suppressing oil staining from the food. In addition, in the case of fried foods, it is characterized by having a good texture (crispy). Furthermore, in the case of confectionery using the fluid oil-and-fat composition according to the present technology as a kneading oil-and-fat, the confectionery has a good moist feeling. In addition, in the case of food such as negitoro using the fluid oil-and-fat composition according to the present technology as a kneading oil-and-fat, the food has a good richness.

[0050] The food according to the present technology can be applied to all kinds of foods as long as the effect of the present technology is not impaired. For example, the fluid oil composition according to the present technology can be used as it is and mixed with other ingredients as necessary (dressing, beverage, seasoning, etc.), the fluid oil composition according to the present technology can be used as a frying oil (vegetables, mushrooms, meat, seafood, noodles, rice, etc., fried), the fluid oil composition according to the present technology can be used as a kneading oil (processed foods using vegetables, mushrooms, meat, seafood, etc., bread, confectionery, noodles, ice cream, cream, fried foods, etc.), the fluid oil composition according to the present technology can be used as a frying oil (vegetables, mushrooms, meat, seafood, noodles, rice, etc., fried with batter, etc.), and cooked rice can be used as a rice cooking oil.

[0051] <How to prevent oil stains on food> The method according to the present technology is a method for suppressing oil seepage from food by cooking with the above-mentioned fluid oil composition according to the present technology. In the present technology, the cooking method is not particularly limited, and various cooking methods can be adopted, such as mixing, frying, kneading, deep-frying, spreading, and heating in a kneaded or spread state. EXAMPLES

[0052] The present technology will be described in more detail below based on examples. Note that the examples described below are representative examples of the present technology, and the scope of the present technology is not to be interpreted narrowly by these examples.

[0053] <Experimental Example 1> In Experimental Example 1, when croquettes were made using the frying oil, it was verified whether the type of emulsifier used in the frying oil, the amount of oil, emulsifier, and hardened oil, as well as the SFC and viscosity, affected various effects.

[0054] (1) Production of fluid oil composition Oil and fat compositions were produced by mixing and stirring the emulsifiers and oils in the proportions shown in Tables 2 and 3 below. In this experimental example, a solid oil and fat ("Premix Oil S" Showa Sangyo Co., Ltd.: solid at room temperature) was used as Reference Example 1. As an example of an oil and fat, rapeseed oil (saturated fatty acid content: 6.4% by mass) was used, and the emulsifiers used were commercially available products listed in Table 1 below. The saturated fatty acid content in the emulsifiers and the saturated fatty acids were analyzed by the following methods.

[0055] [Saturated fatty acid content of emulsifiers and analytical method for saturated fatty acids] The samples were analyzed by capillary gas chromatography in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials 2.4.2.3-2013.

[0056] [Table 1]

[0057] (2) Measurement The SFC of the oil and fat composition was measured by the method described above. The viscosity of the oil composition was measured according to the following method.

[0058] [Viscosity (dynamic viscoelasticity)] The dynamic viscoelasticity was measured using an Anton Paar Modular Compact Rheometer MCR102. The jig was a 40 mm parallel plate jig, the rotation speed was 60 rpm, and the sample temperature was cooled from 45°C to 5°C at a rate of 3°C per minute to measure the shear viscosity (mPa s).

[0059] (3) Croquette production Using the produced oil and fat composition as a frying oil, a commercially available frozen croquette ("Hokkaido's Aji Danshaku Croquette Vegetables" by Sanmarco Foods Co., Ltd.) was deep-fried at 180°C for 5 minutes to produce a croquette.

[0060] (4) Evaluation The produced croquettes were evaluated for oil staining and for the fluidity of the oil composition after standing at 5° C. for 1 week, based on the following evaluation criteria.

[0061] [Oil stains] The weight of the croquette was measured 30 minutes after frying, and then the croquette was left to stand on filter paper (25°C, 24 hours). After 24 hours, the weight of the croquette was measured and the amount of oil stained on the filter paper was calculated. The oil staining was evaluated based on the following formula. Amount of oil stains on the test sample / Amount of oil stains on the reference sample 3 points: 1.0 or more but less than 1.5 (good) 2 points: 1.5 or more but less than 2.0 (fairly good) 1 point: 2.0 or above (bad)

[0062] [Fluidity (5℃, after 1 week)] 100g of the sample was placed in a zippered plastic bag (Unipack: E-8) measuring 140mm in length, 100mm in width, and 0.08mm in thickness, and left to stand at 5°C for one week. After one week, the sample was taken out of the bag and placed at room temperature for one minute. The fluidity of the sample was evaluated based on the following criteria and a score was determined by consensus of a three-member expert panel. 3 points: Slow to liquid oil-like fluidity 2 points: Slightly slow flow 1 point: solidification

[0063] (5) Results The results are shown in Tables 2 and 3 below.

[0064] [Table 2]

[0065] [Table 3]

[0066] (6) Discussion As shown in Table 2, Examples 1 to 19, which used a fluid oil composition containing 85 to 96.9% by mass of an oil having a saturated fatty acid content of 30% by mass or less, 3 to 10% by mass of an emulsifier having a content of at least one saturated fatty acid selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, an ascending melting point of 50° C. to 65° C., and an HLB of 1.2 to 5, and 0.1 to 5% by mass of a hardened oil, had an SFC of 2.0 to 13.5% at 5° C., an SFC of 2.0 to 12.5% ​​at 25° C., and a viscosity of 180 to 450 mPa·s at 5° C., showed good results in both oil staining and the fluidity of the oil composition after standing at 5° C. for one week. In addition, the inside of a plastic bag containing croquettes stored for 24 hours after 30 minutes of frying did not become cloudy due to the oil adhering thereto.

[0067] On the other hand, Comparative Example 1 in which the content of extremely hardened oil exceeded 5% by mass, Comparative Example 2 in which the content of emulsifier was less than 3% by mass and the content of extremely hardened oil was greater than the content of emulsifier, Comparative Example 5 in which emulsifier D with an HLB of less than 1.2 was used, and Comparative Example 6 in which emulsifier E with an ascending melting point of more than 65° C. was used showed poor results in terms of oil staining. Comparative Example 3 in which no extremely hardened oil was used and the content of emulsifier exceeded 10% by mass, Comparative Example 4 in which the SFC at 5° C. exceeded 13.5% and the SFC at 25° C. exceeded 12.5%, Comparative Examples 7 and 8 in which the viscosity at 5° C. exceeded 450 mPa·s, and Comparative Examples 9 and 10 in which no extremely hardened oil was used and the viscosity at 5° C. exceeded 450 mPa·s showed poor results in terms of fluidity of the oil and fat composition after standing at 5° C. for one week.

[0068] Comparing the examples, Example 2 with an SFC of 3.9% had better results in preventing oil stains than Examples 1, 14, and 15 with an SFC of less than 3.0% at 5° C. Also, Example 10 with an SFC of 9.1% had better results in terms of fluidity of the oil composition after standing at 5° C. for one week than Examples 12 and 13 with an SFC of more than 10% at 5° C. From these results, it was found that the effect of the present technology can be achieved if the SFC at 5° C. is 2.0 to 13.5%, but preferably 3.0 to 10.0%.

[0069] Compared to Examples 3 to 5, which contained relatively large amounts of emulsifier, Example 2, which contained 4 mass% emulsifier, showed better fluidity of the oil composition after being left to stand at 5°C for 1 week.

[0070] Compared to Example 11, in which the emulsifier content and the extremely hardened oil content were the same, Examples 6 to 10 and 12 to 13, in which the emulsifier content was greater than the extremely hardened oil content, showed better results against oil stains.

[0071] Compared to Examples 14 and 15, in which emulsifier B or emulsifier C was used, Example 1, in which emulsifier A was used, which had a high content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid and a high content of all saturated fatty acids in the emulsifier, showed better fluidity results for the oil composition after being left to stand at 5°C for one week.

[0072] <Experimental Example 2> In Experimental Example 2, the influence of the oil-and-fat mixture on various effects when used to make muffins was examined.

[0073] (1) Muffin manufacturing Muffins were made using the ingredients shown in Table 4 below. Specifically, A was mixed for 1.5 minutes in a mixer, B (oil and fat adjusted to 45°C) was added, and then mixed for 3 minutes to prepare the dough. The dough kneading temperature was adjusted to 23±2°C. 80g of the prepared dough was poured into a mold and baked in an oven at 180°C for 28 minutes to produce muffins. In this experimental example, Reference Example 2 uses salad oil (Showa Sangyo Co., Ltd.) as the oil and fat, and Reference Example 3 uses commercially available shortening (fluid oil and fat) ("Passkey G" Tsukishima Food Industry Co., Ltd.) as the oil and fat. The oils and fats used in Test Examples 1 to 3 are as shown in Table 5.

[0074] [Table 4]

[0075] (2) Evaluation The workability when mixing ingredients A and B, and the texture of the produced muffins (moistness, roughness, stickiness) were evaluated based on the following evaluation criteria. Note that the workability was evaluated based on a score decided by consensus of a panel of five experts, and the textures were evaluated based on the average scores of the panel of ten experts.

[0076] [Workability] 5 points: When mixing raw materials A and B, the dispersibility of raw material B is much better than that of Reference Example 2, and workability is good. 4 points: When mixing raw materials A and B, the dispersibility of raw material B is better than that of Reference Example 2, and the workability is slightly better. 3 points: The workability when mixing raw materials A and B is equivalent to that of Reference Example 2. 2 points: When mixing raw materials A and B, the dispersibility of raw material B is slightly worse than that of Reference Example 2, and workability is slightly worse. 1 point: When mixing raw materials A and B, the dispersibility of raw material B is poorer than that of Reference Example 2, and workability is poor.

[0077] [Moisturizing] 5 points: Much more moist than Reference Example 2, very good 4 points: More moist than Reference Example 2, good 3 points: equivalent to Reference Example 2 2 points: Slightly less moist than Reference Example 2, bad 1 point: Dryness, very bad compared to Reference Example 2

[0078] [Roughness] 5 points: Less rough than Reference Example 2 4 points: Slightly less rough than Reference Example 2 3 points: equivalent to reference example 2 2 points: Feels slightly rougher than Reference Example 2 1 point: Rougher than Reference Example 2

[0079] [Nechatsuki] 5 points: Less sticky than Reference Example 2 4 points: Less sticky than Reference Example 2 3 points: equivalent to Reference Example 2 2 points: Feels a little sticky compared to Reference Example 2 1 point: Sticky compared to Reference Example 2

[0080] (3) Results The results are shown in Table 5 below.

[0081] [Table 5]

[0082] (4) Discussion As shown in Table 5, Test Examples 1 to 3 using the fats and oils of Examples 2, 8, and 16 had better workability than Reference Example 2 using salad oil, and had workability equivalent to Reference Example 3 using shortening. Test Examples 1 to 3 using the fats and oils of Examples 2, 8, and 16 were better in terms of moistness and stickiness than Reference Example 2 using salad oil and Reference Example 3 using shortening. Test Examples 1 to 3 using the fats and oils of Examples 2, 8, and 16 had better roughness than Reference Example 3 using shortening, and were equivalent to Reference Example 2 using salad oil.

[0083] <Experimental Example 3> In Experimental Example 3, the effects of using oil and fat for kneading to produce negitoro were examined.

[0084] (1) Production of fluid oil composition The oils and emulsifiers were mixed in the ratios of Examples 8 and 10 in Experimental Example 1, completely melted at 70°C, and then quenched and kneaded in a quenching kneader. AGI HOMOMIXER 2M-1 manufactured by Primix Corporation was used as the quenching kneader, and the mixture was cooled from 60°C to 15°C under conditions of a refrigerant temperature of -5°C, a paddle mixer at 150 rpm, and a homo mixer at 7000 rpm to produce a fluid oil composition.

[0085] (2) Production of negitoro Frozen bigeye tuna was cut into blocks, and the sinewy parts were cut off and semi-thawed. 70% by mass of semi-thawed tuna and 15% by mass of water were added to a food processor and mixed for 20 seconds. 15% by mass of each oil was added and mixed by hand to produce negitoro. In this experimental example, Reference Example 4 was an example in which salad oil (Showa Sangyo Co., Ltd.) was used as the oil, and Reference Example 5 was an example in which commercially available semi-solid oil ("Coat Oil P" Maruwa Oil Co., Ltd.) was used as the oil.

[0086] (3) Evaluation A panel of 10 experts evaluated the shape retention, texture, and taste of the produced negitoro based on the following criteria, and the average value was used as the evaluation score.

[0087] [Shape retention] Approximately 15 g of the produced negitoro was squeezed out of a piping bag and left to stand at 25°C for 1 hour, after which the shape retention of the negitoro was evaluated. 3 points: No sagging and almost no deformation 2 points: Slightly out of shape and a little saggy 1 point: The shape is lost and it is quite saggy.

[0088] [Texture] 3 points: Moderate firmness, body, and pleasant 2 points: Somewhat hard, somewhat preferable 1 point: Soft, no body, bad

[0089] [taste] 3 points: Rich and pleasant 2 points: Somewhat full-bodied, somewhat pleasant 1 point: Clean and not satisfying

[0090] (4) Results The results are shown in Table 6 below.

[0091] [Table 6]

[0092] (4) Discussion As shown in Table 6, Test Examples 4 and 5 using the fats and oils of Examples 8 and 10 were better in terms of shape retention, texture, and taste than Reference Example 4 using salad oil, and were better in shape retention than Reference Example 5 using semi-solid fats and oils, and were rated equal or better in texture and taste. In addition, Test Examples 4 and 5 were better in workability than Reference Examples 4 and 5, since the negitoro was less likely to drip even when left to stand at room temperature. From these results, it was confirmed that the fluid fat and oil composition according to the present technology is less likely to undergo changes in physical properties (viscosity) due to temperature changes.

Claims

1. Fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass; an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass; The content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0 to 13.5% and the SFC at 25°C is 2.0 to 12.5%; A fluid oil composition having a viscosity of 180 to 450 mPa·s at 5°C.

2. A food product comprising the fluid oil composition according to claim 1.

3. Fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass; an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass; A mixing step is provided in which the content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0 to 13.5% and the SFC at 25°C is 2.0 to 12.5%; A method for producing a fluid oil composition having a viscosity of 180 to 450 mPa·s at 5°C.

4. The method for producing an oil and fat composition according to claim 3 , further comprising the step of kneading the mixture after the mixing step.

5. The method for producing an oil and fat composition according to claim 4, wherein the temperature of the composition in the kneading step is 10 to 35°C.

6. Fats and oils having a saturated fatty acid content of 30% by mass or less: 85 to 96.9% by mass; an emulsifier having a content of one or more saturated fatty acids selected from palmitic acid, stearic acid, and behenic acid of 75% by mass or more, a melting point of 50° C. or more and 65° C. or less, and an HLB of 1.2 or more and 5 or less: 3 to 10% by mass; Extremely hardened oil: 0.1 to 5% by mass; The content of the emulsifier is equal to or greater than the content of the extremely hardened oil, The SFC at 5°C is 2.0 to 13.5% and the SFC at 25°C is 2.0 to 12.5%; A method for producing a food product, comprising a step of cooking the food product using a fluid oil and fat composition having a viscosity of 180 to 450 mPa·s at 5°C.

Images