JP2015216918A - Emulsified solid fat-like composition and production method of solid fat-like composition - Google Patents
Emulsified solid fat-like composition and production method of solid fat-like composition Download PDFInfo
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- 239000007787 solid Substances 0.000 title claims abstract description 57
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 21
- 229920000615 alginic acid Polymers 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 229910052751 metal Inorganic materials 0.000 claims abstract description 19
- 239000002184 metal Substances 0.000 claims abstract description 19
- 239000000783 alginic acid Substances 0.000 claims abstract description 12
- 229960001126 alginic acid Drugs 0.000 claims abstract description 12
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 12
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 23
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 16
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 238000001879 gelation Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 7
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001506 calcium phosphate Substances 0.000 claims description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 claims description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 235000019739 Dicalciumphosphate Nutrition 0.000 claims description 2
- 235000010407 ammonium alginate Nutrition 0.000 claims description 2
- 239000000728 ammonium alginate Substances 0.000 claims description 2
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 claims description 2
- 235000010410 calcium alginate Nutrition 0.000 claims description 2
- 239000000648 calcium alginate Substances 0.000 claims description 2
- 229960002681 calcium alginate Drugs 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 2
- 239000001354 calcium citrate Substances 0.000 claims description 2
- 239000004227 calcium gluconate Substances 0.000 claims description 2
- 229960004494 calcium gluconate Drugs 0.000 claims description 2
- 235000013927 calcium gluconate Nutrition 0.000 claims description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 2
- 239000001527 calcium lactate Substances 0.000 claims description 2
- 229960002401 calcium lactate Drugs 0.000 claims description 2
- 235000011086 calcium lactate Nutrition 0.000 claims description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 2
- 235000011010 calcium phosphates Nutrition 0.000 claims description 2
- 235000011132 calcium sulphate Nutrition 0.000 claims description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 2
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 claims description 2
- 229910000390 dicalcium phosphate Inorganic materials 0.000 claims description 2
- 229940038472 dicalcium phosphate Drugs 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 235000011147 magnesium chloride Nutrition 0.000 claims description 2
- 235000010408 potassium alginate Nutrition 0.000 claims description 2
- 239000000737 potassium alginate Substances 0.000 claims description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 2
- 239000003340 retarding agent Substances 0.000 claims description 2
- 239000003352 sequestering agent Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019983 sodium metaphosphate Nutrition 0.000 claims description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 2
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 2
- 230000021148 sequestering of metal ion Effects 0.000 claims 1
- 235000019197 fats Nutrition 0.000 abstract description 21
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 235000019737 Animal fat Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 24
- 235000019198 oils Nutrition 0.000 description 22
- 235000013305 food Nutrition 0.000 description 17
- 239000003778 fat substitute Substances 0.000 description 12
- 235000013341 fat substitute Nutrition 0.000 description 12
- 239000000499 gel Substances 0.000 description 11
- 238000000926 separation method Methods 0.000 description 11
- 235000015277 pork Nutrition 0.000 description 10
- 235000013580 sausages Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 7
- 229940072056 alginate Drugs 0.000 description 7
- 235000012424 soybean oil Nutrition 0.000 description 7
- 239000003549 soybean oil Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 240000008415 Lactuca sativa Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 235000012045 salad Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 235000020991 processed meat Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003760 tallow Substances 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 244000203593 Piper nigrum Species 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
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- 238000011835 investigation Methods 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、主に食品に添加する固形油脂様組成物及びその固形油脂様組成物の製造方法に関する。 The present invention mainly relates to a solid fat-like composition added to food and a method for producing the solid fat-like composition.
畜肉加工品であるソーセージ、ハンバーグ、ミートボール、コロッケ、ギョウサの具等には、牛肉、豚肉、家禽の肉、牛脂、豚脂、植物油などが、それぞれの風味、食感等を付与する目的で利用される。
特に、牛脂や豚脂に代表される脂肪は、常温で固体という性質から、食品加工の工程で扱いやすく、食品に独特の食感を与え、食品を摂取したときに満足感を得やすい。Sausage, hamburger, meatballs, croquettes, gyoza, etc., which are processed meat products, include beef, pork, poultry meat, beef tallow, pork fat, vegetable oil, etc. Used.
In particular, fats represented by beef tallow and pork tallow are easy to handle in the food processing process due to the property of being solid at room temperature, give food a unique texture, and make it easy to obtain satisfaction when ingesting food.
一方、最近では食品のカロリーの過剰摂取を防ぐために、低脂肪化食品が志向される傾向にある。
このため、各種の畜肉加工品の低カロリー化が検討されている。On the other hand, recently, in order to prevent excessive intake of calories in foods, low-fat foods tend to be oriented.
For this reason, reduction in calories of various processed meat products has been studied.
例えば、特許文献１において、ゼラチン、グルコマンナン（コンニャク）等からなる脂肪代替物が提案されている。
また、特許文献２においては、アルギン酸塩のゲルの粉砕物であることが特徴の低カロリーの脂肪代替物が提案されている。
さらに、特許文献３においては、カードラン（微生物由来の加熱ゲル化多糖類）、ゼラチン等からなる脂肪代替物が提案されている。 これらの脂肪代替物はいずれも常温で固体であり、食品加工の工程で扱いやすく、これを利用した畜肉加工品は低カロリーで、通常の畜肉等と比べても遜色のない食感を有し、加熱調理しても型崩れを防止できることが示されている。For example, Patent Document 1 proposes a fat substitute made of gelatin, glucomannan (konjac), or the like.
Further, Patent Document 2 proposes a low calorie fat substitute characterized by being a pulverized product of an alginate gel.
Furthermore, Patent Document 3 proposes a fat substitute made of curdlan (a microorganism-derived heat-gelled polysaccharide), gelatin or the like. All of these fat substitutes are solid at normal temperature, and are easy to handle in the food processing process, and processed meat products using this are low in calories and have a texture that is comparable to ordinary meat. It has been shown that shape loss can be prevented even by cooking.
しかしながら、特許文献１、特許文献２及び特許文献３の方法による脂肪代替物には、食用油脂が含まれていないので、当該脂肪代替物を利用した加工食品には、食用油脂の持つコク味や旨みを付与することができないという問題があった。
また、油脂を含む食品を摂取すると適量で一定の満足感が得られるが、当該脂肪代替品を利用した加工食品には、食用油脂が含まれていないので、これらを食べても直ちに満足感が得られず、反対に一定の満足感を得るために食事量が増加するという問題も起こりえる。However, since the fat substitutes by the methods of Patent Document 1, Patent Document 2 and Patent Document 3 do not contain edible fats and oils, the processed foods using the fat substitutes have the richness and taste of edible fats and oils. There was a problem that umami could not be imparted.
In addition, ingestion of foods containing fats and oils will give a certain level of satisfaction, but processed foods using these fat substitutes do not contain edible fats and oils, so there is immediate satisfaction even if they are eaten. On the other hand, there may be a problem that the amount of meal increases to obtain a certain level of satisfaction.
一方、食用油脂には主に常温で固体の飽和脂肪酸からなる動物性油脂と、主に常温で液体の不飽和脂肪酸からなる植物性油脂がある。
そして非特許文献１の通り、飽和脂肪酸の過剰摂取は、血中のコレステロールを上昇させ、冠動脈疾患の発症率を高めるリスクがあるので、動物性油脂を含む脂肪代替品には健康上の課題があった。On the other hand, edible fats and oils include animal fats and oils mainly composed of saturated fatty acids that are solid at room temperature and vegetable oils and fats mainly composed of unsaturated fatty acids that are liquid at room temperature.
And as Non-Patent Document 1, excessive intake of saturated fatty acids increases the cholesterol in blood and increases the incidence of coronary artery disease, so fat substitutes containing animal fats have health problems. there were.
本発明は上記現状に鑑み、検討を重ねた結果、アルギン酸及び／またはその塩、多価金属塩、乳化剤、ゲル化反応遅延剤、植物性油脂及び水を含有する固形油脂様組成物によって、上記課題が解決しうることを見出した。 As a result of repeated investigations in view of the above-mentioned present situation, the present invention is based on the solid oil-and-fat-like composition containing alginic acid and / or a salt thereof, a polyvalent metal salt, an emulsifier, a gelation reaction retarder, a vegetable oil and water, and the above. I found that the problem could be solved.
すなわち、本発明は
（１）アルギン酸及び／またはその塩、多価金属塩、乳化剤、ゲル化反応遅延剤、植物性油脂及び水を含有する固形油脂様組成物であって、前記固形油脂様組成物全量に対し、前記アルギン酸及び／又はその塩の含有量が０．５〜５．０重量％、前記多価金属塩の含有量が０．５〜５．０重量％、前記乳化剤の含有量が０．５〜５．０重量％、前記ゲル化反応遅延剤の含有量が０．３〜３．０重量％、水の含有量が１０．０〜９０．０重量％、植物性油脂の含有量が１０．０〜９０．０重量％であることを特徴とする、固形油脂様組成物；
（２）前記アルギン酸の塩が、アルギン酸ナトリウム、アルギン酸カルシウム、アルギン酸カリウム、アルギン酸アンモニウム等のアルギン酸塩から選択される１種乃至は２種以上であることを特徴とする請求項１に記載の固形油脂様組成物；
（３）前記多価金属塩が、炭酸カルシウム、リン酸カルシウム、乳酸カルシウム、塩化カルシウム、グルコン酸カルシウム、塩化マグネシウム、クエン酸カルシウム、硫酸カルシウム、第二リン酸カルシウムなどの二価以上の金属塩であることを特徴とする請求項１記載の固形油脂様組成物；
（４）前記乳化剤が、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコールエステル等の乳化剤であることを特徴とする請求項１記載の固形油脂様組成物；
（５）前記ゲル化反応遅延剤が、メタリン酸ナトリウム、ピロリン酸ナトリウム、ポリリン酸ナトリウム等の金属イオン封鎖剤であることを特徴とする請求項１記載の固形油脂様組成物；
（６）前記の（１）記載のアルギン酸及び／またはその塩、多価金属塩、乳化剤、ゲル化反応遅延剤を植物性油脂に加え十分に分散させた後、植物性油脂を撹拌しながら、水を加えて乳化させ固形油脂様組成物を製造する方法；を提供する。That is, the present invention is (1) a solid fat-like composition containing alginic acid and / or a salt thereof, a polyvalent metal salt, an emulsifier, a gelation retarder, a vegetable fat and water, and the solid fat-like composition. The content of the alginic acid and / or salt thereof is 0.5 to 5.0% by weight, the content of the polyvalent metal salt is 0.5 to 5.0% by weight, and the content of the emulsifier, based on the total amount of the product 0.5 to 5.0% by weight, the gelation retarder content is 0.3 to 3.0% by weight, the water content is 10.0 to 90.0% by weight, Solid fat-like composition characterized in that the content is 10.0 to 90.0% by weight;
(2) The solid fat according to claim 1, wherein the salt of alginic acid is one or more selected from alginates such as sodium alginate, calcium alginate, potassium alginate, and ammonium alginate. A like composition;
(3) The polyvalent metal salt is a divalent or higher metal salt such as calcium carbonate, calcium phosphate, calcium lactate, calcium chloride, calcium gluconate, magnesium chloride, calcium citrate, calcium sulfate, dicalcium phosphate, or the like. The solid fat-like composition according to claim 1, characterized in that;
(4) The solid oil-like composition according to claim 1, wherein the emulsifier is an emulsifier such as sucrose fatty acid ester, polyglycerin fatty acid ester, propylene glycol ester;
(5) The solid oil-like composition according to claim 1, wherein the gelling reaction retarder is a sequestering agent such as sodium metaphosphate, sodium pyrophosphate, sodium polyphosphate, and the like;
(6) After the alginic acid and / or salt thereof, polyvalent metal salt, emulsifier, and gelation reaction retarder described in (1) above are added to the vegetable oil and sufficiently dispersed, the vegetable oil and fat are stirred, And a method for producing a solid fat-like composition by emulsification by adding water.
本発明によれば、食用油脂の旨み、コク味が良好に感じられると共に、動物性脂肪と同等の外観・食感を有する固形油脂様組成物を提供することができる。
そして、本発明による固形脂肪代替物は動物性油脂を含まないので、動物性油脂の主成分である飽和脂肪酸の過剰摂取が影響するとされる血中コレステロールの上昇を防ぎ、冠動脈疾患発病のリスクを低減することができる。
また、本発明による固形脂肪代替物は、場合によっては毛や骨などの異物が含まれることのある牛脂や豚脂を使用していないので、当該固形油脂様組成物を利用した食品は、異物混入の恐れが解消でき、品質が安定する。
加えて、本発明によれば植物性油脂を含む脂肪代替物による食肉加工品を作成できるので宗教上の禁忌で喫食を禁止されている、ある種の畜肉の代替物を提供することができる。
また、本発明による固形脂肪代替物は、耐熱性のあるアルギン酸のゲルからなるので、当該固形油脂様組成物を利用した食品の加熱調理による型崩れや離水によるボリューム低下を防止でき、歩留まりが向上する。
さらに、油脂の含有量を任意に調整できるので、固形油脂様組成物を含有する低カロリーの食品を提供できる。ADVANTAGE OF THE INVENTION According to this invention, while providing the umami | taste and richness of edible fats and oils, the solid fat-like composition which has the external appearance and food texture equivalent to animal fat can be provided.
And since the solid fat substitute according to the present invention does not contain animal fats and oils, it prevents the rise in blood cholesterol, which is thought to be affected by excessive intake of saturated fatty acids that are the main ingredients of animal fats and oils, and reduces the risk of developing coronary artery disease. Can be reduced.
Moreover, since the solid fat substitute according to the present invention does not use beef tallow or pork fat that may contain foreign matters such as hair and bones in some cases, foods using the solid fat-like composition are not The risk of contamination can be eliminated and the quality is stabilized.
In addition, according to the present invention, a processed meat product using a fat substitute containing vegetable oils and fats can be prepared, so that it is possible to provide a substitute for certain kinds of meat that is prohibited from eating due to religious contraindications.
In addition, the solid fat substitute according to the present invention is composed of a heat-resistant alginic acid gel, so it is possible to prevent loss of volume due to cooking of foods using the solid fat-like composition and volume reduction due to water separation, and the yield is improved. To do.
Furthermore, since content of fats and oils can be adjusted arbitrarily, the low-calorie foodstuff containing a solid fat-like composition can be provided.
次に、本発明の実施形態について詳細に説明するが、本発明を説明するための例示であり、本発明をこの実施形態にのみ限定するものではない。 Next, although an embodiment of the present invention is described in detail, it is an example for explaining the present invention and the present invention is not limited only to this embodiment.
本実施形態では、原料として植物性食用油脂を用い、べに花油、菜種油、大豆油、ごま油、コーン油、こめ油などがあげられるが、特に限定するものではなく、従来公知とされている植物性油脂及び今後市販される植物性油脂であれば、どのようなものでも好適に使用できる。 In the present embodiment, vegetable edible oils and fats are used as raw materials, and include blossom oil, rapeseed oil, soybean oil, sesame oil, corn oil, rice bran oil, etc., but there is no particular limitation, and conventionally known vegetable properties are used. Any oils and fats and vegetable oils and fats to be marketed in the future can be suitably used.
また、本実施形態の固形油脂様組成物を含有する食品は、例えば畜肉加工品、水産加工品、マーガリンなどの油脂加工品、クリーム類、チョコレート類等の食品調理用素材、調理済食品等に広く適用が可能である。その他、ペットフード、家畜用飼料等が例示できるが、この範疇は特に限定されるものではない。 In addition, the food containing the solid fat-like composition of the present embodiment includes, for example, processed meat products, processed fishery products, processed fats and oils products such as margarine, raw materials for food preparation such as creams and chocolates, cooked foods, etc. Widely applicable. In addition, although pet food, livestock feed and the like can be exemplified, this category is not particularly limited.
次に、本発明を実施例により詳しく説明する。 Next, the present invention will be described in detail with reference to examples.
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部、ゲル化反応遅延剤として太陽化学工業株式会社製のピロリン酸ナトリウムを１．０重量部のそれぞれを、油脂として日清オイリオグルーブ株式会社製のサラダ油（大豆油、菜種油混合の）２０．０重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させた。
続いて、水８０．０重量部を加え、撹拌した後に静置して固形油脂様組成物を得た。As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as a polyvalent metal salt, and emulsifier Nisshin Oillio Group uses 1.0 part by weight of sucrose fatty acid ester manufactured by Ichi Kogyo Seiyaku Co., Ltd. and 1.0 part by weight of sodium pyrophosphate manufactured by Taiyo Kagaku Kogyo Co., Ltd. In addition to 20.0 parts by weight of salad oil (mixed with soybean oil and rapeseed oil) manufactured by Co., Ltd., the mixture was uniformly dispersed by a homomixer 2M-03 manufactured by PRIMIX.
Subsequently, 80.0 parts by weight of water was added, stirred, and then allowed to stand to obtain a solid fat-like composition.
得られた固形油脂様組成物のゲルの耐熱性を、以下の方法で評価した。
ａ． ２００ｍｌビーカーに１２５ｍｌの当該固形油脂様組成物を流し込みゲル化させサンプルを得た。
ｂ． 得られたゲルから縦横高さ２ｃｍの立方体を切り出し、サンプルとした。
ｃ． 当該サンプルをガスレンジで加熱したフライパンにのせ、３分間加熱した。
ｄ． その結果、サンプルは形状を保ち、耐熱性は良好であった。
また、離水性を以下の方法で評価した。
ａ． ２５ｍｌ入り小型カップに、当該固形油脂様組成物を流し込み、ゲル化させた後、冷凍してサンプルを得た。
ｂ． 当該サンプルを冷凍したまま重量を測定し、予め測定した容器の重量を引いてゲルの重量を算出した。
ｃ． その後、容器からサンプルを取り出し、素早くろ紙に載せ、解凍後にろ紙が吸着した水分量を測定し、離水率を計算した。
ｄ． その結果、離水率は３．６％あり良好な結果であった。（離水率５％以下を良好と判断した。）
さらに、当該固形油脂様組成物を豚ひき肉に加え、以下の通りソーセージに加工し、官能評価を行った。
ａ． 塩コショウで味をつけた豚ひき肉８０．０重量％に、当該固形油脂様組成物を２０．０重量％混合し、ケーシングに充填した。
ｂ． ケーシングを３分間沸騰水で茹で、ソーセージを作成した。
ｃ． 当該ソーセージについて、コク味及び旨みの３段階（１．優れる ２．変わらない ３．劣る）官能試験を、パネラー１０人に対し実施し、コク味１の判断を８人、旨み１の判断を９人が行い、良好な結果であった。The heat resistance of the gel of the obtained solid fat-like composition was evaluated by the following method.
a. A sample was obtained by pouring 125 ml of the solid fat-like composition into a 200 ml beaker and gelling.
b. A cube having a height and width of 2 cm was cut out from the obtained gel and used as a sample.
c. The sample was placed on a frying pan heated in a gas range and heated for 3 minutes.
d. As a result, the sample kept its shape and had good heat resistance.
Moreover, water separation was evaluated by the following method.
a. The solid oil-and-fat-like composition was poured into a 25 ml small cup, gelled, and then frozen to obtain a sample.
b. The weight of the sample was measured while frozen, and the weight of the gel was calculated by subtracting the weight of the container measured in advance.
c. Thereafter, the sample was taken out from the container, quickly placed on the filter paper, the amount of water adsorbed by the filter paper after thawing was measured, and the water separation rate was calculated.
d. As a result, the water separation rate was 3.6%, which was a good result. (The water separation rate of 5% or less was judged good.)
Further, the solid fat-like composition was added to minced pork and processed into sausage as follows to perform sensory evaluation.
a. 20.0% by weight of the solid fat-like composition was mixed with 80.0% by weight of minced pork seasoned with salt and pepper and filled into a casing.
b. Sausages were made by boiling the casing with boiling water for 3 minutes.
c. For the sausage, a sensory test was conducted for 10 panelists (1. Excellent 2. Unchanged 3. Inferior) for 10 panelists, 8 for Kokumi 1 and 9 for Taste 1 It was a good result done by a person.
［比較例１］
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、ゲル化反応遅延剤として太陽化学工業株式会社製のピロリン酸ナトリウムを１．０重量部のそれぞれを、油脂として日清オイリオグループ株式会社製のサラダ油（大豆油、菜種油混合）２０．０重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させた。
続いて、水８０．０重量部を加え、撹拌した後に静置して固形油脂様組成物を得た。[Comparative Example 1]
As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as a polyvalent metal salt, gelation reaction In addition to 1.0 part by weight of sodium pyrophosphate manufactured by Taiyo Chemical Co., Ltd. as a retarder, 20.0 parts by weight of salad oil (mixed with soybean oil and rapeseed oil) manufactured by Nissin Oilio Group Co., Ltd. as fats and oils, The dispersion was made uniform by homomixer 2M-03 manufactured by PRIMIX.
Subsequently, 80.0 parts by weight of water was added, stirred, and then allowed to stand to obtain a solid fat-like composition.
得られた固形油脂様組成物のゲルの耐熱性を、以下の方法で評価した。
ａ． ２００ｍｌビーカーに１２５ｍｌの当該固形油脂様組成物を流し込みゲル化させサンプルを得た。
ｂ． 得られたゲルから縦横高さ２ｃｍの立方体を切り出し、サンプルとした。
ｃ． 当該サンプルをガスレンジで加熱したフライパンにのせ、３分間加熱した。
ｄ． その結果、サンプルは形状を保ち、耐熱性は良好であった。
また、離水性を以下の方法で評価した。
ａ． ２５ｍｌ入り小型カップに、当該固形油脂様組成物を流し込み、ゲル化させた後、冷凍してサンプルを得た。
ｂ． 当該サンプルを冷凍したまま重量を測定し、予め測定した容器の重量を引いてゲルの重量を算出した。
ｃ． その後、容器からサンプルを取り出し、素早くろ紙に載せ、解凍後にろ紙が吸着した水分量を測定し、離水率を計算した。
ｄ． その結果、離水率は１０．３％あり良好な結果は得られなかった。
さらに、当該固形油脂様組成物を豚ひき肉に加え、以下の通りソーセージに加工し、官能評価を行った。
ａ． 塩コショウで味をつけた豚ひき肉８０．０重量％に、当該固形油脂様組成物を２０．０重量％混合し、ケーシングに充填した。
ｂ． ケーシングを３分間沸騰水で茹で、ソーセージを作成した。
ｃ． 当該ソーセージについて、コク味及び旨みの３段階（１．優れる ２．変わらない ３．劣る）官能試験を、パネラー１０人に対し実施し、コク味３の判断を７人、旨み３の判断を９人が行い、良好な結果は得られなかった。The heat resistance of the gel of the obtained solid fat-like composition was evaluated by the following method.
a. A sample was obtained by pouring 125 ml of the solid fat-like composition into a 200 ml beaker and gelling.
b. A cube having a height and width of 2 cm was cut out from the obtained gel and used as a sample.
c. The sample was placed on a frying pan heated in a gas range and heated for 3 minutes.
d. As a result, the sample kept its shape and had good heat resistance.
Moreover, water separation was evaluated by the following method.
a. The solid oil-and-fat-like composition was poured into a 25 ml small cup, gelled, and then frozen to obtain a sample.
b. The weight of the sample was measured while frozen, and the weight of the gel was calculated by subtracting the weight of the container measured in advance.
c. Thereafter, the sample was taken out from the container, quickly placed on the filter paper, the amount of water adsorbed by the filter paper after thawing was measured, and the water separation rate was calculated.
d. As a result, the water separation rate was 10.3%, and good results were not obtained.
Further, the solid fat-like composition was added to minced pork and processed into sausage as follows to perform sensory evaluation.
a. 20.0% by weight of the solid fat-like composition was mixed with 80.0% by weight of minced pork seasoned with salt and pepper and filled into a casing.
b. Sausages were made by boiling the casing with boiling water for 3 minutes.
c. For the sausage, a sensory test was conducted on 10 panelists (1. Excellent 2. Unchanged 3. Inferior) for 10 panelists, 7 for the taste 3 and 9 for the taste 3 It was done by humans and did not give good results.
［比較例２］
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部、ゲル化反応遅延剤として太陽化学工業株式会社製のピロリン酸ナトリウムを１．０重量部のそれぞれを、油脂として日清オイリオグループ株式会社製のサラダ油（大豆油、菜種油混合）２０重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させた。
続いて、水８０重量部を加え撹拌した後に静置したが、固形油脂様組成物は得られなかった。[Comparative Example 2]
As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.0 parts by weight of sucrose fatty acid ester from Daiichi Kogyo Seiyaku Co., Ltd. as an emulsifier, gelled As a reaction retarding agent, 1.0 part by weight of sodium pyrophosphate manufactured by Taiyo Kagaku Kogyo Co., Ltd. is added to 20 parts by weight of salad oil (mixed with soybean oil and rapeseed oil) manufactured by Nisshin Oilio Group Co., Ltd. as a fat and oil. It was dispersed so as to be uniform with a homomixer 2M-03 manufactured by the company.
Subsequently, 80 parts by weight of water was added and stirred, and then allowed to stand, but a solid oil-like composition was not obtained.
［比較例３］
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部のそれぞれを、油脂として日清オイリオグループ株式会社製のサラダ油（大豆油、菜種油混合）２０．０重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させた。
続いて、水８０．０重量部を加え撹拌した後に静置したが、固形油脂様組成物は得られなかった。[Comparative Example 3]
As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as a polyvalent metal salt, and emulsifier In addition to 1.0 parts by weight of sucrose fatty acid ester manufactured by Ichi Kogyo Seiyaku Co., Ltd. as a fat and oil in addition to 20.0 parts by weight of salad oil (mixed with soybean oil and rapeseed oil) manufactured by Nisshin Oillio Group, PRIMIX The resulting mixture was uniformly dispersed by using a homomixer 2M-03.
Subsequently, 80.0 parts by weight of water was added and stirred, and then allowed to stand, but no solid oil-like composition was obtained.
［比較例４］
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部、ゲル化反応遅延剤として太陽化学工業株式会社製のピロリン酸ナトリウムを１．０重量部のそれぞれを、水１００．０重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう撹拌した後に静置して固形ゲル様組成物を得た。[Comparative Example 4]
As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as a polyvalent metal salt, and emulsifier 1.0 part by weight of sucrose fatty acid ester manufactured by Ichi Kogyo Seiyaku Co., Ltd., and 1.0 part by weight of sodium pyrophosphate manufactured by Taiyo Kagaku Kogyo Co., Ltd. as a gelation retarder, 100.0 parts by weight of water In addition, the mixture was stirred uniformly with a homomixer 2M-03 manufactured by PRIMIX and allowed to stand to obtain a solid gel-like composition.
得られた固形油脂様組成物のゲルの耐熱性を、以下の方法で評価した。
ａ． ２００ｍｌビーカーに１２５ｍｌの当該固形油脂様組成物を流し込みゲル化させサンプルを得た。
ｂ． 得られたゲルから縦横高さ２ｃｍの立方体を切り出し、サンプルとした。
ｃ． 当該サンプルをガスレンジで加熱したフライパンにのせ、３分間加熱した。
ｄ． その結果、サンプルは形状を保ち、耐熱性は良好であった。
また、離水性を以下の方法で評価した。
ａ． ２５ｍｌ入り小型カップに、当該固形油脂様組成物を流し込み、ゲル化させた後、冷凍してサンプルを得た。
ｂ． 当該サンプルを冷凍したまま重量を測定し、予め測定した容器の重量を引いてゲルの重量を算出した。
ｃ． その後、容器からサンプルを取り出し、素早くろ紙に載せ、解凍後にろ紙が吸着した水分量を測定し、離水率を計算した。
ｄ． その結果、離水率は４．１％あり良好な結果が得られた。
さらに、当該固形油脂様組成物を豚ひき肉に加え、以下の通りソーセージに加工し、官能評価を行った。
ａ． 塩コショウで味をつけた豚ひき肉８０重量％に、当該固形油脂様組成物を２０重量％混合し、ケーシングに充填した。
ｂ． ケーシングを３分間沸騰水で茹で、ソーセージを作成した。
ｃ． 当該ソーセージについて、コク味及び旨みの３段階（１．優れる ２．変わらない ３．劣る）官能試験を、パネラー１０人に対し実施し、コク味３の判断を１０人、旨み３の判断を８人が行い、良好な結果は得られなかった。The heat resistance of the gel of the obtained solid fat-like composition was evaluated by the following method.
a. A sample was obtained by pouring 125 ml of the solid fat-like composition into a 200 ml beaker and gelling.
b. A cube having a height and width of 2 cm was cut out from the obtained gel and used as a sample.
c. The sample was placed on a frying pan heated in a gas range and heated for 3 minutes.
d. As a result, the sample kept its shape and had good heat resistance.
Moreover, water separation was evaluated by the following method.
a. The solid oil-and-fat-like composition was poured into a 25 ml small cup, gelled, and then frozen to obtain a sample.
b. The weight of the sample was measured while frozen, and the weight of the gel was calculated by subtracting the weight of the container measured in advance.
c. Thereafter, the sample was taken out from the container, quickly placed on the filter paper, the amount of water adsorbed by the filter paper after thawing was measured, and the water separation rate was calculated.
d. As a result, the water separation rate was 4.1%, and a good result was obtained.
Further, the solid fat-like composition was added to minced pork and processed into sausage as follows to perform sensory evaluation.
a. 20% by weight of the solid fat-like composition was mixed with 80% by weight of minced pork seasoned with salt and pepper and filled into a casing.
b. Sausages were made by boiling the casing with boiling water for 3 minutes.
c. For the sausage, a three-step (1. Excellent 2. Unchanged 3. Inferior) sensory test was conducted on 10 panelists, and 10 persons were judged for body taste 3 and 8 for taste 3. It was done by humans and did not give good results.
［比較例５］
表１に示す通り、アルギン酸塩として株式会社キミカ製の製品名キミカアルギンＩ−３を２．４重量部、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部のそれぞれを、油脂として日清オイリオグループ株式会社製のサラダ油（大豆油、菜種油混合）１００重量部に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させ撹拌した後に静置したが、固形油脂様組成物は得られなかった。[Comparative Example 5]
As shown in Table 1, 2.4 parts by weight of Kimika Argin I-3 manufactured by Kimika Co., Ltd. as an alginate, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as a polyvalent metal salt, and emulsifier Add 1.0 parts by weight of each sucrose fatty acid ester manufactured by Ichi Kogyo Seiyaku Co., Ltd. to 100 parts by weight of salad oil (mixed with soybean oil and rapeseed oil) manufactured by Nissin Oilio Group Co., Ltd. Although it was dispersed and homogenized with homomixer 2M-03 and allowed to stand, a solid oil-like composition was not obtained.
［比較例６］
表１に示す通り、多価金属塩として赤穂化成株式会社製の硫酸カルシウムを１．６重量部、乳化剤として第一工業製薬株式会社製のショ糖脂肪酸エステルを１．０重量部、ゲル化反応遅延剤として太陽化学工業株式会社製のピロリン酸ナトリウムを１．０重量部、油脂として２０．０重量部の日清オイリオグループ株式会社製のサラダ油（大豆油、菜種油混合）に加えて、ＰＲＩＭＩＸ社製のホモミクサー２Ｍ−０３により均一になるよう分散させた。
続いて、水８０．０重量部を加え、撹拌した後に静置したが、固形油脂様組成物は得られなかった。[Comparative Example 6]
As shown in Table 1, 1.6 parts by weight of calcium sulfate manufactured by Ako Kasei Co., Ltd. as the polyvalent metal salt, 1.0 part by weight of sucrose fatty acid ester manufactured by Daiichi Kogyo Seiyaku Co., Ltd. as the emulsifier, gelation reaction In addition to 1.0 parts by weight of sodium pyrophosphate manufactured by Taiyo Kagaku Co., Ltd. as a retarder and 20.0 parts by weight of fat and oil as a salad oil (mixed with soybean oil and rapeseed oil) made by Nisshin Oillio Group, PRIMIX The resulting mixture was uniformly dispersed by using a homomixer 2M-03.
Subsequently, 80.0 parts by weight of water was added, and the mixture was stirred and then allowed to stand, but a solid fat-like composition was not obtained.
本発明は、食品、ペットフード、家畜・家禽・養魚用の飼料等の製造業に利用可能である。 INDUSTRIAL APPLICABILITY The present invention can be used in the manufacturing industry for food, pet food, livestock, poultry, fish feed and the like.
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| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
| JP7480242B2 (en) | 2022-10-11 | 2024-05-09 | キユーピー株式会社 | Gelling materials and foods |
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| WO2022264978A1 (en) * | 2021-06-18 | 2022-12-22 | 不二製油グループ本社株式会社 | Method for manufacturing animal fat-like food material |
| JP7480242B2 (en) | 2022-10-11 | 2024-05-09 | キユーピー株式会社 | Gelling materials and foods |
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