JP6599246B2 - Powdered fat composition for fly batter liquid - Google Patents
Powdered fat composition for fly batter liquid Download PDFInfo
- Publication number
- JP6599246B2 JP6599246B2 JP2016009333A JP2016009333A JP6599246B2 JP 6599246 B2 JP6599246 B2 JP 6599246B2 JP 2016009333 A JP2016009333 A JP 2016009333A JP 2016009333 A JP2016009333 A JP 2016009333A JP 6599246 B2 JP6599246 B2 JP 6599246B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat composition
- mass
- powdered
- batter liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000203 mixture Substances 0.000 title claims description 178
- 239000007788 liquid Substances 0.000 title claims description 78
- 239000003925 fat Substances 0.000 claims description 201
- 239000003921 oil Substances 0.000 claims description 160
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 71
- 239000000843 powder Substances 0.000 claims description 56
- 235000013305 food Nutrition 0.000 claims description 35
- 150000004665 fatty acids Chemical group 0.000 claims description 32
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 27
- 229910052799 carbon Inorganic materials 0.000 claims description 27
- 150000003626 triacylglycerols Chemical class 0.000 claims description 27
- 239000004615 ingredient Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 20
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000004480 active ingredient Substances 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 125000005471 saturated fatty acid group Chemical group 0.000 claims 1
- 235000019197 fats Nutrition 0.000 description 180
- 235000019198 oils Nutrition 0.000 description 156
- 235000013312 flour Nutrition 0.000 description 31
- 238000000034 method Methods 0.000 description 31
- 238000001816 cooling Methods 0.000 description 28
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 14
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 12
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 12
- 238000002844 melting Methods 0.000 description 12
- 230000008018 melting Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 11
- 239000007787 solid Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 241000238557 Decapoda Species 0.000 description 9
- 230000008569 process Effects 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 8
- 238000010411 cooking Methods 0.000 description 8
- 239000003995 emulsifying agent Substances 0.000 description 8
- 239000005639 Lauric acid Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 7
- 235000021355 Stearic acid Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 7
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 7
- 239000008117 stearic acid Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 235000021314 Palmitic acid Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 6
- 239000002245 particle Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000005496 tempering Methods 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 238000000227 grinding Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 235000012813 breadcrumbs Nutrition 0.000 description 4
- 239000007795 chemical reaction product Substances 0.000 description 4
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 238000010899 nucleation Methods 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- LADGBHLMCUINGV-UHFFFAOYSA-N tricaprin Chemical compound CCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCC)COC(=O)CCCCCCCCC LADGBHLMCUINGV-UHFFFAOYSA-N 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000021357 Behenic acid Nutrition 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
- 229940116226 behenic acid Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 238000000790 scattering method Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- -1 sugar Chemical class 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 229940093633 tricaprin Drugs 0.000 description 2
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N trilaurin Chemical compound CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical group 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical compound NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical compound CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Description
本発明は、油ちょう直後のサクサク感が強く感じられるバッター液を製造するための粉末油脂組成物に関する。より詳細には、さらに衣の分散性も向上したバッター液に用いられる粉末油脂組成物に関する。また、前記のごときバッター液の製造方法や前記バッター液を具材に付着させて油ちょう調理する揚げ物食品の製造方法にも関する。 The present invention relates to a powdery fat composition for producing a batter liquid that has a strong crisp feeling immediately after oiling. More specifically, the present invention relates to a powdery fat composition used for a batter liquid having improved dispersibility of clothes. The present invention also relates to a batter liquid manufacturing method as described above and a fried food manufacturing method in which the batter liquid is attached to ingredients and cooked with oil.
コロッケ、トンカツ、エビフライ等などの揚げ物食品は、家庭でよく調理されるものである。一般に家庭では、具材の表面に小麦粉を付着させ、これを卵液の中にくぐらせ、次いでパン粉を付着させて油ちょう調理されて製造されている。このような揚げ物食品は、家庭内に留まらず、工業的規模でも製造されている。特に工業的規模では、卵液に代えて、小麦粉などの穀粉や他の原材料を水に分散させたバッター液を用いることが一般的である。このようなバッター液は、油ちょう後の衣と具材との粘着性を向上させるとともに、衣の破損や剥離を予防し、サクサクした歯切れのよい食感を与えるために用いられるものである。また、揚げ物食品は時間が経過すると、具材の水分が衣に移行してサクサク感を失わせるので、バッター液には、サクサク感を維持する機能も求められている。 Fried foods such as croquettes, tonkatsu and fried shrimp are often cooked at home. Generally, at home, wheat flour is attached to the surface of ingredients, passed through egg liquid, and then bread crumbs are attached to be cooked with oil. Such fried foods are not limited to households, but are also produced on an industrial scale. Particularly on an industrial scale, it is common to use batter liquid in which flour such as wheat flour and other raw materials are dispersed in water instead of egg liquid. Such batter liquid is used to improve the adhesiveness between the garment and the ingredients after oiling, prevent breakage and peeling of the garment, and provide a crisp and crisp texture. In addition, since fried foods lose their crispy feeling as time elapses, the batter liquid is also required to have a function of maintaining the crispy feeling.
粉末油脂を用いたバッター液の製造法が、これまでいくつか提案がされている。例えば、温度５〜２０℃での固体脂含油率が２〜１０となる流動状食用油脂６〜５０重量％と融点が４５℃以上の食用油脂粉末６〜５０重量％とを含んでなるバッター液用油脂組成物が知られている（特許文献１）。また、食用油脂、粉末化基材、乳化剤を含有し、実質的に親水性乳化剤を含有せず、分散液中の油滴のメディアン径が０．３〜２μｍの範囲内にある粉末油脂を含有するバッター液が知られている（特許文献２）。
このような粉末油脂を用いて製造されたバッター液は、油ちょう直後のサクサク感を持続させるためのものであるが、未だ十分に満足できるものが得られているとはいえず、依然として改良の余地があった。特にサクサク感については、揚げ物食品において消費者が最も重視している点であり、油ちょう直後のサクサク感をより一層強められる粉末油脂の開発が求められていた。
Several methods for producing batter liquids using powdered fats and oils have been proposed so far. For example, a batter liquid comprising 6 to 50% by weight of fluid edible fats and oils having a solid fat content of 2 to 10 at a temperature of 5 to 20 ° C and 6 to 50% by weight of edible fats and oils having a melting point of 45 ° C or higher. Oil and fat compositions are known (Patent Document 1). Also, it contains edible fats and oils, powdered base material, emulsifier, substantially no hydrophilic emulsifier, and contains powdered fats and oils in the dispersion with a median diameter of 0.3 to 2 μm. A batter liquid is known (Patent Document 2).
The batter liquid produced using such powdered fats and oils is intended to maintain the crispness immediately after oiling, but it cannot be said that a satisfactory product has been obtained yet, and it is still improved. There was room. In particular, the crispy feeling is the most important point for consumers in fried foods, and there has been a demand for the development of powdered oils and fats that can further enhance the crispy feeling immediately after oil frying.
本発明の課題は、油ちょう直後のサクサク感が強く感じられるバッター液を製造するための粉末油脂組成物を提供することである。 An object of the present invention is to provide a powdery fat composition for producing a batter liquid in which a crisp feeling immediately after oiling is strongly felt.
本発明者らは、様々な粉末油脂を添加したバッター液について鋭意研究を行った結果、特定の条件を満たす粉末油脂組成物を用いることによって、油ちょう直後のサクサク感が強く感じられるバッター液が得られることを見出し、本発明を完成させた。さらに、このバッター液を直接衣層として使用した場合には、分散性のよい衣が得られることも見出し、本発明を完成させた。 As a result of intensive studies on batter liquids to which various powdered fats and oils have been added, the present inventors have found that batter liquids that have a strong crisp feeling immediately after oiling can be obtained by using powdered fats and oil compositions that satisfy specific conditions. As a result, the present invention was completed. Furthermore, when this batter liquid was directly used as a garment layer, it was also found that a dispersible garment was obtained, and the present invention was completed.
すなわち、本発明の一態様によれば、以下の（ａ）の条件を満たす粉末状の油脂組成物を含有する、バッター液用粉末油脂組成物を提供することができる。
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である。
また、本発明の好ましい一態様によれば、前記ＸＸＸ型トリグリセリドが８０〜９９質量％と、前記１種以上のＸ２Ｙ型トリグリセリドの合計が２０〜１質量％とを含有する、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい一態様によれば、前記ｘが１０〜１８から選択される整数であり、前記ｙが、それぞれ独立して、ｘ＋２〜ｘ＋１０から選択される整数でありかつｙ≦２２である、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい一態様によれば、前記ｘが１０〜１２から選択される整数であり、前記ｙが、それぞれ独立して、ｘ＋４〜ｘ＋８から選択される整数でありかつｙ≦２２である、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい一態様によれば、ゆるめ嵩密度が０．１〜０．６ｇ／ｃｍ3である、上記粉末油脂組成物を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を含有してなる、バッター液を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を、対粉ベースで１〜４０質量％含有してなる、バッター液を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を含有してなる、バッター液用プレミックスを提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を、対粉ベースで１〜４０質量％含有してなる、バッター液用プレミックスを提供することができる。
また、本発明の好ましい一態様によれば、上記バッター液又は上記バッター液用プレミックスで具材を被覆した、揚げ物食品を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を配合する、バッター液の製造法を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を対粉ベースで１〜４０質量％配合する、バッター液の製造法を提供することができる。
また、本発明の好ましい一態様によれば、上記バッター液で具材を被覆した後に油ちょう調理する、揚げ物食品の製造法を提供することができる。
また、本発明の好ましい一態様によれば、上記粉末油脂組成物を有効成分とする、揚げ物食品の食感改良剤を提供することができる。
That is, according to one aspect of the present invention, a powdery fat composition for batter liquid containing a powdery fat composition satisfying the following condition (a) can be provided.
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions, and the fatty acid residue of the XXX type triglyceride It is an oil and fat composition containing 35 to 1% by mass of one or more X2Y type triglycerides in which one of X is substituted with a fatty acid residue Y having carbon number y, and the carbon number x is selected from 8 to 20 The carbon number y is independently an integer selected from x + 2 to x + 12 and y ≦ 22.
Moreover, according to one preferable aspect of the present invention, the powder oil composition described above, wherein the XXX type triglyceride contains 80 to 99% by mass and the total of the one or more X2Y type triglycerides is 20 to 1% by mass. Can be provided.
According to a preferred aspect of the present invention, x is an integer selected from 10 to 18, y is independently an integer selected from x + 2 to x + 10, and y ≦ 22. The said powdery fat composition can be provided.
According to a preferred aspect of the present invention, x is an integer selected from 10 to 12, y is independently an integer selected from x + 4 to x + 8, and y ≦ 22. The said powdery fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the said loose powder density can provide the said powder oil-fat composition which is 0.1-0.6 g / cm <3>.
Moreover, according to the preferable one aspect | mode of this invention, the batter liquid formed by containing the said powder oil-fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the batter liquid formed by containing the said powder oil-fat composition 1-40 mass% with respect to a powder base can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the premix for batter liquids formed by containing the said powder oil-fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the premix for batter liquids formed by containing 1-40 mass% of the said powder fat composition on the basis of a powder can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the fried food food which coat | covered the ingredients with the said batter liquid or the said premix for batter liquids can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the batter liquid which mix | blends the said powder fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the batter liquid which mix | blends the said powdered oil-fat composition 1-40 mass% with respect to a powder can be provided.
Moreover, according to the preferable one aspect | mode of this invention, after coating an ingredient with the said batter liquid, the manufacturing method of the fried food food which cooks in an oil can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the food texture improving agent of fried foodstuff which uses the said powder fat composition as an active ingredient can be provided.
本発明によれば、特定の条件を満たす粉末油脂組成物を含むバッター液を用いることにより、油ちょう直後のサクサク感が強く感じられる揚げ物食品を簡単に製造することができる。また、本発明のバッター液を直接衣層として用いた場合は、衣の分散性がよいという効果も得られる。これにより、従来の揚げ物食品では満足できなかった人々の需要に応えることができる。 According to the present invention, by using a batter liquid containing a powdered fat composition satisfying a specific condition, a fried food with a strong crisp feeling immediately after oiling can be easily produced. Moreover, when the batter liquid of the present invention is used directly as a clothing layer, the effect that the dispersibility of the clothing is good is also obtained. Thereby, it can respond to the demand of the people who were not satisfied with the conventional fried food.
以下、本発明の「バッター液」について順を追って記述する。
本発明において「バッター液」とは、穀粉、食用油脂（粉末油脂）等の主原料を水で溶いたものである。本発明のバッター液は、穀粉などの粉体成分と本発明の粉末油脂組成物とを混ぜ合わせた後、これを水に添加して撹拌することにより製造できる。より具体的には、ミキサーなどの機械を用いて１〜１０分程度撹拌することにより、バッター液を誰でも簡単に製造できる。なお、製造する際、食用油脂（粉末油脂）を均一に分散させる観点から、バッター液を撹拌しながら、食用油脂（粉末油脂）を徐々に加えていく方が好ましい。
このようにして得られたバッター液は、油ちょう後の具材との結着性を向上させ、衣の破損や剥離を防止し、サクミのある食感や歯切れのよい食感を与えるために利用される。また、具材からの水分が衣に移行することを防止し、サクサクとした脆い食感を長時間維持するためにも利用される。また、本発明のバッター液は、直接衣層を形成するためにも利用される。
Hereinafter, the “batter liquid” of the present invention will be described in order.
In the present invention, the “batter liquid” is obtained by dissolving main raw materials such as flour and edible fats and oils (powder fats and oils) with water. The batter liquid of the present invention can be produced by mixing powder components such as flour and the powdered fat composition of the present invention, and then adding this to water and stirring. More specifically, anyone can easily produce a batter solution by stirring for about 1 to 10 minutes using a machine such as a mixer. In addition, when manufacturing, from a viewpoint of disperse | distributing edible oil and fat (powder fat and oil) uniformly, it is preferable to add edible fat and oil (powder fat and oil) gradually, stirring a batter liquid.
The batter liquid obtained in this way improves the binding properties with ingredients after oiling, prevents breakage and peeling of clothes, and gives a crispy texture and a crisp texture Used. It is also used to prevent moisture from the ingredients from transferring to the clothing and maintain a crisp and brittle texture for a long time. The batter liquid of the present invention is also used for directly forming a clothing layer.
＜バッター液用プレミックス＞
本発明のバッター液はプレミックスの形態ととることもできる。「プレミックス」とは、例えば、小麦粉などの穀粉に、砂糖などの糖類、油脂（粉末油脂）、粉乳、乾燥卵、膨張剤、乳化剤、調味料、香辛料、香料、着色料などの全部又は一部を混合したもので、これを水に加えてバッター液を調製できるようにした粉を総称したものである。このようなプレミックスを使用するメリットは、例えば、（１）高品質の製品が簡単にできる、（２）品質の均一性が確保できる、（３）煩雑な作業が軽減でき、時間、場所、労力の節減が図れる、などが挙げられる。本発明の粉末油脂組成物は、このようなバッター液用プレミックスを作るための材料の一部（油脂分）として利用される。本発明のバッター液用プレミックスは、上記各原料を、Ｖブレンダー、ナウターミキサー、ヘンシェルミキサー、流動層ミキサーなどの機械で混合すれば、製造することができる。
<Premix for batter solution>
The batter liquid of the present invention can also be in the form of a premix. “Premix” refers to, for example, all or one of cereals such as wheat flour, sugars such as sugar, fats and oils (powdered fats and oils), milk powder, dried eggs, swelling agents, emulsifiers, seasonings, spices, flavorings, and coloring agents. This is a general term for powders that are mixed with each other and added to water so that a batter solution can be prepared. The advantages of using such a premix are, for example, (1) high quality products can be easily obtained, (2) quality uniformity can be ensured, (3) cumbersome work can be reduced, time, place, For example, labor can be saved. The powdered oil / fat composition of the present invention is used as part of the material (oil / fat content) for making such a premix for batter liquid. The premix for batter liquid of the present invention can be produced by mixing each of the above raw materials with a machine such as a V blender, a Nauter mixer, a Henschel mixer, or a fluidized bed mixer.
＜油脂組成物＞
本発明は、全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有する１種類又はそれ以上のＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である条件から選ばれる、油脂組成物に関する。上記２種類のトリグリセリドを上記質量％にて含む当該油脂組成物は、乳化剤、賦形剤等の添加剤を含めることなく、容易に粉末状の油脂組成物となる。本発明の油脂組成物及び粉末油脂組成物については、先に出願したＰＣＴ／ＪＰ２０１５／０７０８５０（特願２０１４−１４９１６８号）において詳しく説明されているので、ここでは詳細を割愛する。なお、前記出願の内容は、本明細書の中に取り込まれる。以下、本発明の油脂組成物及び粉末油脂組成物の特徴を要約して説明する。
<Oil composition>
In the present invention, when the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X having carbon number x at the 1st to 3rd positions, An oil and fat composition comprising 35 to 1% by mass of one or more X2Y type triglycerides obtained by substituting one fatty acid residue X of a XXX type triglyceride with a fatty acid residue Y having carbon number y, x is an integer selected from 8 to 20, and the carbon number y is independently an integer selected from x + 2 to x + 12 and y / 22. The oil and fat composition containing the two types of triglycerides in the above-described mass% easily becomes a powdery oil and fat composition without including additives such as emulsifiers and excipients. The oil / fat composition and the powdered oil / fat composition of the present invention are described in detail in the previously filed PCT / JP2015 / 070850 (Japanese Patent Application No. 2014-149168), so the details are omitted here. The contents of the application are incorporated in the present specification. Hereinafter, the characteristics of the oil and fat composition and powder oil and fat composition of the present invention will be described in summary.
＜ＸＸＸ型トリグリセリド＞
本発明の油脂組成物は、全トリグリセリド含有量を１００質量％とした場合、その含有量が６５〜９９質量％である、単一種又は複数種、好ましくは単一種（１種類）のＸＸＸ型トリグリセリドを含む。当該ＸＸＸ型トリグリセリドは、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するトリグリセリドであり、各脂肪酸残基Ｘは互いに同一である。ここで、当該炭素数ｘは８〜２０から選択される整数であり、好ましくは１０〜１８から選択される整数、より好ましくは１０〜１６から選択される整数、更に好ましくは１０〜１２から選択される整数である。
脂肪酸残基Ｘは、飽和あるいは不飽和の脂肪酸残基であってもよい。具体的な脂肪酸残基Ｘとしては、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸及びアラキジン酸等の残基が挙げられるがこれに限定するものではない。脂肪酸としてより好ましくは、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸及びステアリン酸であり、さらに好ましくは、カプリン酸、ラウリン酸、ミリスチン酸及びパルミチン酸であり、殊更好ましくは、カプリン酸及びラウリン酸である。
ＸＸＸ型トリグリセリドは、油脂組成物中の全トリグリセリドを１００質量％とした場合、６５〜９９質量％含まれる。ＸＸＸ型トリグリセリドの含有量として好ましくは、７５〜９９質量％であり、より好ましくは８０〜９９質量％であり、更に好ましくは８３〜９８質量％であり、特に好ましくは８５〜９８質量％であり、殊更好ましくは９０〜９８質量％である。
<XXX type triglyceride>
When the total triglyceride content is 100% by mass, the oil and fat composition of the present invention has a content of 65 to 99% by mass, single type or plural types, preferably a single type (single type) of XXX type triglycerides. including. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 8 to 20, preferably an integer selected from 10 to 18, more preferably an integer selected from 10 to 16, still more preferably selected from 10 to 12 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid, but are not limited thereto. As the fatty acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid are more preferable, capric acid, lauric acid, myristic acid and palmitic acid are more preferable, and capric acid and lauric acid are particularly preferable. It is.
XXX type triglyceride is contained in an amount of 65 to 99% by mass when the total triglyceride in the oil / fat composition is 100% by mass. The content of the XXX type triglyceride is preferably 75 to 99% by mass, more preferably 80 to 99% by mass, still more preferably 83 to 98% by mass, and particularly preferably 85 to 98% by mass. Particularly preferred is 90 to 98% by mass.
＜Ｘ２Ｙ型トリグリセリド＞
本発明の油脂組成物は、上記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換したＸ２Ｙ型トリグリセリドを１種以上含む。ここで、１つのＸ２Ｙ型トリグリセリドに含まれる各脂肪酸残基Ｘは互いに同一であり、かつＸＸＸ型トリグリセリドの脂肪酸残基Ｘとも同一である。当該１つのＸ２Ｙ型トリグリセリドに含まれる脂肪酸残基Ｙの炭素数ｙはｘ＋２〜ｘ＋１２でありかつｙ≦２２である条件から選ばれる整数である。炭素数ｙは、好ましくはｙ＝ｘ＋２〜ｘ＋１０を満たし、より好ましくはｙ＝ｘ＋４〜ｘ＋８を満たす条件から選ばれる整数である。また、炭素数ｙの上限値は、好ましくはｙ≦２０であり、より好ましくはｙ≦１８である。本発明の油脂組成物は複数、例えば、２種類〜５種類、好ましくは３〜４種類のＸ２Ｙ型トリグリセリドを含んでいてもよく、その場合の各Ｘ２Ｙ型トリグリセリドの定義は上述の通りである。各Ｘ２Ｙ型トリグリセリドの脂肪酸残基Ｙの炭素数ｙは、上述の範囲内から、各Ｘ２Ｙ型トリグリセリドごとにそれぞれ独立して選択される。例えば、本発明の油脂組成物を、トリカプリンとパーム核ステアリン極度硬化油とをエステル交換して製造する場合は、ｘは共通してｘ＝１０であるが、ｙはそれぞれｙ＝１２、１４、１６及び１８である４種類のＸ２Ｙ型トリグリセリドを含む。
脂肪酸残基Ｙは、飽和あるいは不飽和の脂肪酸残基であってもよい。具体的な脂肪酸残基Ｙとしては、例えば、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸等の残基が挙げられるがこれに限定するものではない。脂肪酸としてより好ましくは、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸及びベヘン酸であり、さらに好ましくは、ミリスチン酸、パルミチン酸及びステアリン酸である。
このＸ２Ｙ型トリグリセリドの脂肪酸残基Ｙは、１位〜３位の何れに配置していてもよい。
Ｘ２Ｙ型トリグリセリドは、油脂組成物中の全トリグリセリドを１００質量％とした場合、３５〜１質量％含まれる。Ｘ２Ｙ型トリグリセリドの含有量としては、例えば、２５〜１質量％であり、好ましくは２０〜１質量％であり、より好ましくは１７〜１質量％であり、更に好ましくは１５〜２質量％であり、殊更好ましくは１０〜２質量％である。本発明の油脂組成物に複数のＸ２Ｙ型トリグリセリドが含まれる場合、上記Ｘ２Ｙ型トリグリセリドの量は、含まれるＸ２Ｙ型トリグリセリドの合計量である。
<X2Y type triglyceride>
The oil and fat composition of the present invention contains one or more X2Y type triglycerides obtained by substituting one fatty acid residue X of the XXX type triglyceride with a fatty acid residue Y having y carbon number. Here, each fatty acid residue X contained in one X2Y type triglyceride is the same as each other, and is the same as the fatty acid residue X of the XXX type triglyceride. The carbon number y of the fatty acid residue Y contained in the one X2Y type triglyceride is an integer selected from the conditions of x + 2 to x + 12 and y ≦ 22. The carbon number y is preferably an integer selected from the conditions satisfying y = x + 2 to x + 10, more preferably satisfying y = x + 4 to x + 8. Further, the upper limit value of the carbon number y is preferably y ≦ 20, more preferably y ≦ 18. The oil and fat composition of the present invention may contain a plurality of, for example, 2 to 5 types, preferably 3 to 4 types of X2Y type triglycerides, and the definition of each X2Y type triglyceride in this case is as described above. The carbon number y of the fatty acid residue Y of each X2Y type triglyceride is independently selected for each X2Y type triglyceride from the above range. For example, when the oil and fat composition of the present invention is produced by transesterifying tricaprin and palm kernel stearin extremely hardened oil, x is commonly x = 10, but y is y = 12, 14, respectively. 4 types of X2Y type triglycerides which are 16 and 18.
The fatty acid residue Y may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue Y include, but are not limited to, residues such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. More preferred as the fatty acid are myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and more preferred are myristic acid, palmitic acid and stearic acid.
The fatty acid residue Y of this X2Y type triglyceride may be arranged at any of the 1st to 3rd positions.
X2Y type triglyceride is contained in an amount of 35 to 1% by mass when the total triglyceride in the oil and fat composition is 100% by mass. As content of X2Y type triglyceride, it is 25-1 mass%, for example, Preferably it is 20-1 mass%, More preferably, it is 17-1 mass%, More preferably, it is 15-2 mass%. More preferably, it is 10 to 2% by mass. When a plurality of X2Y type triglycerides are contained in the oil and fat composition of the present invention, the amount of the X2Y type triglycerides is the total amount of the X2Y type triglycerides contained.
＜その他のトリグリセリド＞
本発明の油脂組成物は、本発明の効果を損なわない限り、上記ＸＸＸ型トリグリセリド及びＸ２Ｙ型トリグリセリド以外の、その他のトリグリセリドを含んでいてもよい。その他のトリグリセリドは、複数の種類のトリグリセリドであってもよく、合成油脂であっても天然油脂であってもよい。合成油脂としては、トリカプリル酸グリセリル、トリカプリン酸グリセリル等が挙げられる。天然油脂としては、例えば、ココアバター、ヒマワリ油、菜種油、大豆油、綿実油等が挙げられる。本発明の油脂組成物中の全トリグリセリドを１００質量％とした場合、その他のトリグリセリドは、１質量％以上、例えば、５〜３０質量％程度含まれていても問題はない。その他のトリグリセリドの含有量は、例えば、０〜３０質量％、好ましくは０〜１８質量％、より好ましくは０〜１５質量％、更に好ましくは０〜８質量％である。
<Other triglycerides>
Unless the effect of this invention is impaired, the oil-fat composition of this invention may contain other triglycerides other than the said XXX type triglyceride and X2Y type triglyceride. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat composition of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 30% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.
＜その他の成分＞
本発明の油脂組成物は、上記トリグリセリドの他、任意に乳化剤、香料、脱脂粉乳、全脂粉乳、砂糖、デキストリン等のその他の成分を含んでいてもよい。これらその他の成分の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、油脂組成物の全質量を１００質量％とした場合、０〜７０質量％、好ましくは０〜６５質量％、より好ましくは０〜３０質量％である。その他成分は、その９０質量％以上が、平均粒径が１０００μｍ以下である紛体であることが好ましく、平均粒径が５００μｍ以下の紛体であることがより好ましい。なお、ここでいう平均粒径は、レーザー回折散乱法（ISO133201及びISO9276-1）によって測定した値である。
但し、本発明の好ましい油脂組成物は、実質的に油脂のみからなることが好ましい。ここで油脂とは、実質的にトリグリセリドのみからなるものである。また、「実質的に」とは、油脂組成物中に含まれる油脂以外の成分または油脂中に含まれるトリグリセリド以外の成分が、油脂組成物または油脂を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Other ingredients>
The oil and fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, skim milk powder, whole fat milk powder, sugar, and dextrin in addition to the above triglycerides. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the oil and fat composition is 100% by mass, 0 to 70% by mass, preferably It is 0-65 mass%, More preferably, it is 0-30 mass%. 90% by mass or more of the other component is preferably a powder having an average particle diameter of 1000 μm or less, and more preferably a powder having an average particle diameter of 500 μm or less. In addition, the average particle diameter here is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred oil / fat composition of the present invention consists essentially of oil / fat. Here, the fats and oils consist essentially of triglycerides. In addition, “substantially” means that the component other than the fat or oil contained in the oil or fat composition or the component other than the triglyceride contained in the fat or oil makes the oil or fat composition or fat and oil 100% by mass, for example, 0 to It means 15 mass%, preferably 0-10 mass%, more preferably 0-5 mass%.
＜粉末油脂組成物＞
本発明の粉末油脂組成物は、上記油脂組成物中に含まれるトリグリセリドを融解して溶融状態の上記油脂組成物を得、この油脂組成物を冷却することにより、噴霧やミル等の粉砕機による機械粉砕等特別の加工手段を採らなくても、粉末状の油脂組成物（粉末油脂組成物）を得ることができる。より具体的には、上記ＸＸＸ型トリグリセリドと上記Ｘ２Ｙ型トリグリセリドを含有する油脂組成物を、任意に加熱・融解して溶融状態の油脂組成物を得、その後冷却して溶融状態の油脂組成物よりも体積が増加した空隙を有する固形物を形成する。得られた該固形物を篩にかける等により外部より軽く衝撃を加えて粉砕する（ほぐす）ことで容易に粉末油脂組成物を得ることができる。後述するように、衣の分散性を考慮した場合、本発明では、融点が低い粉末油脂組成物を用いることがより好ましい。
<Powder oil composition>
The powdered oil / fat composition of the present invention is obtained by melting the triglyceride contained in the oil / fat composition to obtain the molten oil / fat composition, and cooling the oil / fat composition by using a pulverizer such as a spray or a mill. A powdery oil / fat composition (powdered oil / fat composition) can be obtained without employing special processing means such as mechanical grinding. More specifically, the oil and fat composition containing the XXX triglyceride and the X2Y triglyceride is arbitrarily heated and melted to obtain a molten oil composition, and then cooled to obtain a molten oil composition from the molten oil composition. Also forms a solid with voids of increased volume. A powdery fat composition can be easily obtained by pulverizing the obtained solid matter by applying a light impact from the outside, such as by sieving. As will be described later, when the dispersibility of the clothes is taken into consideration, in the present invention, it is more preferable to use a powdery fat composition having a low melting point.
＜粉末油脂組成物の物性＞
本発明の粉末油脂組成物は、常温（２０℃）で粉末状の固体である。
本発明の粉末油脂組成物のゆるめ嵩密度は、例えば実質的に油脂のみからなる場合、０．１〜０．６ｇ／ｃｍ3、好ましくは０．１５〜０．５ｇ／ｃｍ3であり、より好ましくは０．２〜０．４ｇ／ｃｍ3である。ここで「ゆるめ嵩密度」とは、粉体を自然落下させた状態の充填密度である。ゆるめ嵩密度（ｇ／ｃｍ3）の測定は、例えば、内径１５ｍｍ×２５ｍＬのメスシリンダーに、当該メスシリンダーの上部開口端から２ｃｍ程度上方から粉末油脂組成物の適量を落下させて疎充填し、充填された質量（ｇ）の測定と容量（ｍＬ）の読み取りを行い、ｍＬ当たりの当該粉末油脂組成物の質量（ｇ）を算出することで求めることができる。また、ゆるめ嵩密度は、（株）蔵持科学器械製作所のカサ比重測定器を使用し、JIS K-6720（又はISO 1060-1及び2）に基づいて測定したカサ比重から算出することもできる。具体的には、試料１２０ｍＬを、受器（内径４０ｍｍ×高さ８５ｍｍの１００ｍＬ円柱形容器）の上部開口部から３８ｍｍの高さの位置から、該受器に落とす。受器から盛り上がった試料はすり落とし、受器の内容積（１００ｍＬ）分の試料の質量（Ａｇ）を秤量し、以下の式からゆるめ嵩密度を求めることができる。
ゆるめ嵩密度（ｇ／ｍＬ）＝Ａ（ｇ）／１００（ｍＬ）
測定は３回行ってその平均値を取ることが好ましい。
<Physical properties of powdered oil and fat composition>
The powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
The loose bulk density of the powdered oil / fat composition of the present invention is, for example, substantially 0.1 to 0.6 g / cm 3, preferably 0.15 to 0.5 g / cm 3, more preferably when it consists essentially of oil / fat. 0.2 to 0.4 g / cm3. Here, the “loosened bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm 3) is measured, for example, by dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, and filling It can be determined by measuring the mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of a sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample swelled from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement is preferably performed three times and the average value is taken.
＜粉末油脂組成物の製造方法＞
本発明の粉末油脂組成物は、以下の工程、
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの脂肪酸残基Ｘの１つを炭素数ｙの脂肪酸残基Ｙに置換したＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である、油脂組成物を調製する工程、
（ｂ）前記油脂組成物を加熱し、前記油脂組成物中に含まれるトリグリセリドを融解して溶融状態の前記油脂組成物を得る任意の工程、
（ｄ）溶融状態の前記油脂組成物を冷却して粉末油脂組成物を得る工程、
を含む方法によって製造することができる。
また、上記工程（ｂ）と（ｄ）の間に、工程（ｃ）として粉末生成を促進するための任意工程、例えば（ｃ１）シーディング工程、（ｃ２）テンパリング工程、及び／又は（ｃ３）予備冷却工程を含んでいてもよい。さらに上記工程（ｄ）で得られる粉末油脂組成物は、工程（ｄ）の冷却後に得られる固形物を粉砕して粉末状の油脂組成物を得る工程（ｅ）によって得られるものであってもよい。
<The manufacturing method of a powder oil-fat composition>
The powdered fat composition of the present invention comprises the following steps:
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions, and the fatty acid residue of the XXX type triglyceride An oil and fat composition containing 35 to 1% by mass of an X2Y type triglyceride obtained by substituting one of X with a fatty acid residue Y having carbon number y, wherein the carbon number x is an integer selected from 8 to 20 A step of preparing an oil and fat composition, wherein the carbon numbers y are each independently an integer selected from x + 2 to x + 12 and y ≦ 22;
(B) Any step of heating the oil and fat composition and melting the triglyceride contained in the oil and fat composition to obtain the molten oil and fat composition,
(D) a step of cooling the molten fat composition to obtain a powdered fat composition,
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Further, the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good.
（ａ）油脂組成物の調製工程Ｉ
工程（ａ）で調製される油脂組成物は、上述したとおりのＸＸＸ型トリグリセリド（１種類又はそれ以上）とＸ２Ｙ型トリグリセリド（１種類又はそれ以上）とを、上述した質量％で含有するものである。具体的には、例えば、１位〜３位に炭素数ｘの脂肪酸残基Ｘを有するＸＸＸ型トリグリセリド（１種類又はそれ以上）と、１位〜３位に炭素数ｙの脂肪酸残基Ｙを有するＹＹＹ型トリグリセリド（１種類又はそれ以上）とを別々に入手し、ＸＸＸ型トリグリセリド／ＹＹＹ型トリグリセリドの質量比で９０／１０〜９９／１にて混合して反応基質を得（ここで、前記炭素数ｘは８〜２０から選択される整数であり、前記炭素数ｙはｘ＋２〜ｘ＋１２から選択される整数でありかつｙ≦２２である）、前記反応基質を加熱し、触媒の存在下でエステル交換反応する工程を経て得られる。
（ａ）油脂組成物の調製工程ＩＩ
本発明の工程（ａ）で調製される油脂組成物の製造方法としては、さらに以下に示すようなＸＸＸ型トリグリセリドとＸ２Ｙ型トリグリセリドを同時かつ直接合成する方法を挙げることができる。すなわち、本調製工程ＩＩは、ＸＸＸ型トリグリセリドとＸ２Ｙ型トリグリセリドを得るために、ＸＸＸ型トリグリセリドとＹＹＹ型トリグリセリドとを別々に合成してエステル交換するということはせず、双方のトリグリセリドを製造するための原料（脂肪酸または脂肪酸誘導体とグリセリン）を、例えば単一の反応容器に投入し、同時かつ直接合成する。
（ａ）油脂組成物の調製工程ＩＩＩ
油脂組成物は、さらに６５〜９９質量％の範囲外にあるＸＸＸ型トリグリセリド及び／または３５〜１質量％の範囲外にあるＸ２Ｙ型トリグリセリドを含む油脂組成物を調製した後、ＸＸＸ型トリグリセリド又はＸ２Ｙ型トリグリセリドを更に添加することによって６５〜９９質量％のＸＸＸ型トリグリセリドと３５〜１質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得てもよい（希釈による油脂組成物の調製）。例えば、５０〜７０質量％のＸＸＸ型トリグリセリドと５０〜３０質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得た後、所望量のＸＸＸ型トリグリセリドを添加して６５〜９９質量％のＸＸＸ型トリグリセリドと３５〜１質量％のＸ２Ｙ型トリグリセリドとを含む油脂組成物を得てもよい。
(A) Preparation step I of oil and fat composition
The oil and fat composition prepared in the step (a) contains the XXX type triglyceride (one or more) and the X2Y type triglyceride (one or more) as described above in the above-described mass%. is there. Specifically, for example, an XXX type triglyceride (one type or more) having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and a fatty acid residue Y having a carbon number y at the 1st to 3rd positions. YYY-type triglycerides (one or more) are separately obtained and mixed at a mass ratio of XXX-type triglycerides / YYY-type triglycerides at 90/10 to 99/1 to obtain a reaction substrate (wherein, The carbon number x is an integer selected from 8 to 20, and the carbon number y is an integer selected from x + 2 to x + 12 and y ≦ 22), and the reaction substrate is heated in the presence of a catalyst. Obtained through a step of transesterification.
(A) Preparation step II of oil and fat composition
Examples of the method for producing the oil and fat composition prepared in the step (a) of the present invention further include a method of simultaneously and directly synthesizing the XXX type triglyceride and the X2Y type triglyceride as shown below. That is, in this preparation step II, in order to produce XXX type triglyceride and X2Y type triglyceride, XXX type triglyceride and YYY type triglyceride are not separately synthesized and transesterified, but both triglycerides are produced. The raw materials (fatty acid or fatty acid derivative and glycerin) are charged into, for example, a single reaction vessel and synthesized simultaneously and directly.
(A) Preparation step III of oil and fat composition
The oil and fat composition further comprises an XXX type triglyceride outside the range of 65 to 99% by mass and / or an X2Y type triglyceride outside the range of 35 to 1% by mass, and then the XXX type triglyceride or X2Y. An oil and fat composition containing 65 to 99% by mass of XXX type triglyceride and 35 to 1% by mass of X2Y type triglyceride may be obtained by further adding type triglyceride (preparation of oil and fat composition by dilution). For example, after obtaining an oil and fat composition containing 50 to 70% by mass of XXX type triglyceride and 50 to 30% by mass of X2Y type triglyceride, a desired amount of XXX type triglyceride is added to 65 to 99% by mass of XXX type. You may obtain the oil-fat composition containing a triglyceride and 35-1 mass% X2Y type | mold triglyceride.
（ｂ）溶融状態の前記油脂組成物を得る工程
上記（ｄ）工程の前に、上記工程（ａ）で得られた油脂組成物は、調製された時点で溶融状態にある場合、加熱せずにそのまま冷却されるが、得られた時点で溶融状態にない場合は、任意に加熱され、該油脂組成物中に含まれるトリグリセリドを融解して溶融状態の油脂組成物を得る。
ここで、油脂組成物の加熱は、上記油脂組成物中に含まれるトリグリセリドの融点以上の温度、特にＸＸＸ型トリグリセリド及びＸ２Ｙ型トリグリセリドを融解できる温度、例えば、７０〜２００℃、好ましくは、７５〜１５０℃、より好ましくは８０〜１００℃であることが適当である。また、加熱は、例えば、０．５〜３時間、好ましくは、０．５〜２時間、より好ましくは０．５〜１時間継続することが適当である。
(B) The process of obtaining the said fat-and-oil composition of a molten state Before the said (d) process, when the fat-and-oil composition obtained by the said process (a) is in a molten state at the time of preparation, it is not heated. Although it is cooled as it is, when it is not in a molten state, it is heated arbitrarily to melt the triglyceride contained in the oil and fat composition to obtain a molten oil and fat composition.
Here, the heating of the oil / fat composition is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil / fat composition, in particular, a temperature at which the XXX type triglyceride and the X2Y type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to It is appropriate that the temperature is 150 ° C, more preferably 80 to 100 ° C. Moreover, it is appropriate that the heating is continued, for example, for 0.5 to 3 hours, preferably 0.5 to 2 hours, more preferably 0.5 to 1 hour.
（ｄ）溶融状態の油脂組成物を冷却して粉末油脂組成物を得る工程
上記工程（ａ）又は（ｂ）で得られた溶融状態の油脂組成物は、さらに冷却されて粉末油脂組成物を形成する。
ここで、「溶融状態の油脂組成物を冷却」とは、溶融状態の油脂組成物を、当該油脂組成物の融点より低い温度に保つことを意味する。「油脂組成物の融点より低い温度」とは、例えば、当該融点より１〜３０℃低い温度、好ましくは当該融点より１〜２０℃低い温度、より好ましくは当該融点より１〜１５℃低い温度である。溶融状態にある油脂組成物の冷却は、例えばｘが８〜１０のときは最終温度が、好ましくは１０〜３０℃、より好ましくは１５〜２５℃、更に好ましくは１８〜２２℃の温度になるように冷却することによって行われる。冷却における最終温度は、例えばｘが１１又は１２のときは、好ましくは３０〜４０℃、より好ましくは３２〜３８℃、更に好ましくは３３〜３７℃であり、ｘが１３又は１４のときは、好ましくは４０〜５０℃、より好ましくは４２〜４８℃、更に好ましくは４４〜４７℃であり、ｘが１５又は１６のときは、好ましくは５０〜６０℃、より好ましくは５２〜５８℃、更に好ましくは５４〜５７℃であり、ｘが１７又は１８のときは、好ましくは６０〜７０℃、より好ましくは６２〜６８℃、更に好ましくは６４〜６７℃であり、ｘが１９又は２０のときは、好ましくは７０〜８０℃、より好ましくは７２〜７８℃、更に好ましくは７４〜７７℃である。上記最終温度において、例えば、好ましくは２時間以上、より好ましくは４時間以上、更に好ましくは６時間〜２日間静置することが適当である。場合によっては、例えばＸＸＸ型トリグリセリドの脂肪酸残基Ｘの炭素数ｘが８〜１２の場合など、比較的粉体化に時間を要するものは、特に以下の（ｃ）工程を使用しない場合、例えば２〜８日間、具体的には３〜７日間、より具体的には約６日間静置しなければならない場合もある。
(D) Step of cooling the molten fat composition to obtain a powdered fat composition The molten fat composition obtained in the step (a) or (b) is further cooled to obtain a powdered fat composition. Form.
Here, “cooling the molten oil composition” means maintaining the molten oil composition at a temperature lower than the melting point of the oil composition. The “temperature lower than the melting point of the oil and fat composition” means, for example, a temperature that is 1 to 30 ° C. lower than the melting point, preferably 1 to 20 ° C. lower than the melting point, more preferably 1 to 15 ° C. lower than the melting point. is there. Cooling of the fat and oil composition in the molten state is, for example, when x is 8 to 10, the final temperature is preferably 10 to 30 ° C, more preferably 15 to 25 ° C, and further preferably 18 to 22 ° C. Is done by cooling. For example, when x is 11 or 12, the final temperature in the cooling is preferably 30 to 40 ° C, more preferably 32 to 38 ° C, still more preferably 33 to 37 ° C, and when x is 13 or 14, Preferably it is 40-50 degreeC, More preferably, it is 42-48 degreeC, More preferably, it is 44-47 degreeC, When x is 15 or 16, Preferably it is 50-60 degreeC, More preferably, it is 52-58 degreeC, Furthermore, Preferably, it is 54 to 57 ° C. When x is 17 or 18, it is preferably 60 to 70 ° C, more preferably 62 to 68 ° C, still more preferably 64 to 67 ° C, and when x is 19 or 20. Is preferably 70 to 80 ° C, more preferably 72 to 78 ° C, still more preferably 74 to 77 ° C. At the above final temperature, for example, it is appropriate to stand for preferably 2 hours or longer, more preferably 4 hours or longer, still more preferably 6 hours to 2 days. In some cases, for example, in the case where the carbon number x of the fatty acid residue X of the XXX type triglyceride is 8 to 12, such as those that require a relatively long time for pulverization, particularly when the following step (c) is not used, It may be necessary to leave for 2 to 8 days, specifically 3 to 7 days, more specifically about 6 days.
（ｃ）粉末生成促進工程
さらに、上記工程（ａ）又は（ｂ）と（ｄ）との間に、（ｃ）粉末生成を促進するための任意工程として、工程（ｄ）で使用する溶融状態の油脂組成物に対し、シーディング法（ｃ１）、テンパリング法（ｃ２）及び／又は（ｃ３）予備冷却法による処理を行ってもよい。
ここで、（ｃ１）シーディング法とは、粉末の核（種）となる成分を溶融状態にある油脂組成物の冷却時に少量添加して、粉末化を促進する方法である。具体的には、例えば、工程（ｂ）で得られた溶融状態にある油脂組成物に、当該油脂組成物中のＸＸＸ型トリグリセリドと炭素数が同じＸＸＸ型トリグリセリドを好ましくは８０質量％以上、より好ましくは９０質量％以上含む油脂粉末を核（種）となる成分として準備する。この核となる油脂粉末を、溶融状態にある油脂組成物の冷却時、当該油脂組成物の温度が、例えば、最終冷却温度±０〜＋１０℃、好ましくは＋５〜＋１０℃の温度に到達した時点で、当該溶融状態にある油脂組成物１００質量部に対して０．１〜１質量部、好ましくは０．２〜０．８質量部添加することにより、油脂組成物の粉末化を促進する方法である。
（ｃ２）テンパリング法とは、溶融状態にある油脂組成物の冷却において、最終冷却温度で静置する前に一度、工程（ｄ）の冷却温度よりも低い温度、例えば５〜２０℃低い温度、好ましくは７〜１５℃低い温度、より好ましくは１０℃程度低い温度に、好ましくは１０〜１２０分間、より好ましくは３０〜９０分間程度冷却することにより、油脂組成物の粉末化を促進する方法である。
（ｃ３）予備冷却法とは、前記工程（ａ）又は（ｂ）で得られた溶融状態の油脂組成物を、工程（ｄ）にて冷却する前に、工程（ａ）又は（ｂ）の溶融状態の温度よりも低く、工程（ｄ）の冷却温度よりも高い温度で一旦予備冷却する方法である。工程（ｄ）の冷却温度より高い温度とは、例えば、工程（ｄ）の冷却温度よりも２〜４０℃高い温度、好ましくは３〜３０℃高い温度、より好ましくは４〜３０℃高い温度、さらに好ましくは５〜１０℃程度高い温度であり得る。前記予備冷却する温度を低く設定すればするほど、工程（ｄ）の冷却温度における本冷却時間を短くすることができる。すなわち、予備冷却法とは、シーディング法やテンパリング法と異なり、冷却温度を段階的に下げるだけで油脂組成物の粉末化を促進できる方法であり、工業的に製造する場合に利点が大きい。
(C) Powder production promotion step Furthermore, between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, the molten state used in step (d) The oil / fat composition may be treated by the seeding method (c1), the tempering method (c2) and / or the (c3) precooling method.
Here, the (c1) seeding method is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling an oil-and-fat composition in a molten state to promote powdering. Specifically, for example, in the oil and fat composition in the molten state obtained in the step (b), XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the oil and fat composition is preferably 80% by mass or more. Preferably, an oil and fat powder containing 90% by mass or more is prepared as a component serving as a nucleus (seed). At the time of cooling the fat / oil composition that is the core of the fat / oil powder, the temperature of the fat / oil composition reaches, for example, the final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. Thus, 0.1 to 1 part by mass, preferably 0.2 to 0.8 part by mass is added to 100 parts by mass of the oil and fat composition in the molten state, thereby promoting the powdering of the oil and fat composition. It is.
(C2) The tempering method refers to a temperature lower than the cooling temperature in step (d), for example, a temperature lower by 5 to 20 ° C., before being allowed to stand at the final cooling temperature in cooling the fat composition in a molten state, Preferably, by cooling to a temperature lower by 7 to 15 ° C., more preferably by about 10 ° C., preferably by cooling for about 10 to 120 minutes, more preferably about 30 to 90 minutes, by a method of promoting powdering of the oil and fat composition. is there.
(C3) The pre-cooling method refers to the step (a) or (b) before the molten oil composition obtained in the step (a) or (b) is cooled in the step (d). In this method, the temperature is preliminarily cooled at a temperature lower than the temperature in the molten state and higher than the cooling temperature in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of the step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be higher by about 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.
（ｅ）固形物を粉砕して粉末油脂組成物を得る工程
上記工程（ｄ）の冷却によって粉末油脂組成物を得る工程は、より具体的には、工程（ｄ）の冷却によって得られる固形物を粉砕して粉末油脂組成物を得る工程（ｅ）によって行われてもよい。
詳細に説明すると、まず、上記ＸＸＸ型トリグリセリドと上記Ｘ２Ｙ型トリグリセリドを含有する油脂組成物を融解して溶融状態の油脂組成物を得、その後冷却して溶融状態の油脂組成物よりも体積が増加した空隙を有する固形物を形成する。空隙を有する固形物となった油脂組成物は、軽い衝撃を加えることで粉砕でき、固形物が容易に崩壊して粉末状となる。
ここで、軽い衝撃を加える手段は特に特定されないが、振る、篩に掛ける等により、軽く振動（衝撃）を与えて粉砕する（ほぐす）方法が、簡便で好ましい。
(E) Step of obtaining a powdered oil / fat composition by pulverizing a solid More specifically, the step of obtaining a powdered oil / fat composition by cooling in the step (d) is more specifically a solid obtained by cooling in the step (d). It may be performed by the process (e) which grind | pulverizes and obtains a powdery oil-fat composition.
More specifically, first, a fat composition containing the XXX type triglyceride and the X2Y type triglyceride is melted to obtain a molten fat composition, and then cooled to increase the volume as compared with the molten fat composition. A solid having a void is formed. The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.
＜粉末油脂組成物に含まれるその他の成分＞
本発明の粉末油脂組成物は、任意に乳化剤、タンパク質、澱粉、酸化防止剤等のその他の成分を含んでいてもよい。例えば、粉末油脂組成物に対し、乳化作用のあるものを加えることによって、粉末油脂組成物の水系への分散性を向上させることができる。これらその他の成分の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、粉末油脂組成物の全質量を１００質量％とした場合、０〜７０質量％、好ましくは０〜６５質量％、より好ましくは０〜３０質量％である。
但し、本発明の好ましい粉末油脂組成物は、実質的に油脂のみからなることが好ましい。ここで油脂とは、実質的にトリグリセリドのみからなるものである。また、「実質的に」とは、粉末油脂組成物中に含まれる油脂以外の成分または油脂中に含まれるトリグリセリド以外の成分が、油脂組成物または油脂を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Other components contained in powdered oil and fat composition>
The powdery fat composition of the present invention may optionally contain other components such as an emulsifier, protein, starch, and antioxidant. For example, the dispersibility of the powdered fat composition in an aqueous system can be improved by adding an emulsifying agent to the powdered fat composition. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65 mass%, more preferably 0 to 30 mass%.
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of fats and oils. Here, the fats and oils consist essentially of triglycerides. Further, “substantially” means that the component other than the fat or oil contained in the powdered fat or oil composition or the component other than the triglyceride contained in the fat or oil makes the oil or fat composition or fat and oil 100% by mass, for example, 0 It means -15% by mass, preferably 0-10% by mass, more preferably 0-5% by mass.
＜粉末油脂組成物の含有量＞
本発明のバッター液は、穀粉１００質量％に対して、つまり対粉ベースで、上記粉末油脂組成物を１〜４０質量％、より好ましくは２〜３０質量％、さらに好ましくは３〜２０質量％含有する。１質量％未満では、所望の効果が得られないし、４０質量％を超える場合は、好ましい食感にならない。なお、粉末油脂組成物を加えた後のバッター液の全質量を１００質量％とした場合に、バッター液中に上記粉末油脂組成物を０．５〜２０質量％、好ましくは１〜１５質量％、より好ましくは２〜１０質量％、さらに好ましくは３〜８質量％含有する。
また、本発明の粉末油脂組成物は、バッター液に含まれる穀粉量をベースに添加されるだけでなく、従来のバッター液のプレミックスをベースに添加されることもある。本発明では、計算を簡略化するため、本発明における「対粉ベース」とは、穀粉を含む粉体に対する粉末油脂組成物の含有量を意味すると定義する。つまり、例えば、穀粉１００質量％に対する、粉末油脂組成物の含有量を指すだけでなく、従来のプレミックス（穀粉以外も含む）１００質量％に対する、粉末油脂組成物の含有量を指すこともある。発明の態様によって異なるが、本発明では後者を意味することが多い。繰り返しになるが、後者の場合には、穀粉以外にプレミックスに含まれるその他の成分も含めて、本発明の粉末油脂組成物の含有量が計算される。
<Content of powdered oil and fat composition>
The batter liquid of the present invention is 1 to 40% by mass, more preferably 2 to 30% by mass, and further preferably 3 to 20% by mass with respect to 100% by mass of flour, that is, on the basis of flour. contains. If it is less than 1% by mass, the desired effect cannot be obtained, and if it exceeds 40% by mass, a favorable texture is not obtained. In addition, when the total mass of the batter liquid after adding a powdered fat composition is 100 mass%, the said powder fat composition is 0.5-20 mass% in a batter liquid, Preferably it is 1-15 mass% More preferably, it contains 2-10 mass%, More preferably, it contains 3-8 mass%.
Moreover, the powdered fat composition of this invention may be added not only based on the amount of flour contained in a batter liquid but also based on a premix of a conventional batter liquid. In the present invention, in order to simplify the calculation, the “anti-powder base” in the present invention is defined to mean the content of the powdered fat composition with respect to the powder containing flour. That is, for example, not only the content of the powdered oil / fat composition with respect to 100% by mass of flour, but also the content of the powdered / fat composition with respect to 100% by mass of a conventional premix (including other than flour) may be indicated. . Depending on the embodiment of the invention, the latter is often meant in the present invention. Again, in the latter case, the content of the powdered fat composition of the present invention is calculated including other components contained in the premix besides the flour.
＜バッター液に含まれる食用油脂＞
本発明のバッター液は、上記粉末油脂組成物のほか、任意の食用油脂を含むことができる。このような食用油脂としては、食用油、マーガリン、ファットスプレッド、及びショートニングなどが挙げられ、これらの一種又は２種以上を併用することができる。前記食用油脂の原料としては、例えば、ヤシ油、パーム核油、パーム油、パーム分別油（パームオレイン、パームスーパーオレイン等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、乳脂、ココアバター等やこれらの混合油、加工油脂等を使用することができる。これら食用油脂の量は、本発明の効果を損なわない限り任意の量とすることができるが、例えば、粉末油脂組成物の全質量を１００質量％とした場合、０〜１００質量％、好ましくは０〜７５質量％、より好ましくは０〜５０質量％である。
<Edible oil and fat contained in batter liquid>
The batter liquid of this invention can contain arbitrary edible fats and oils other than the said powdery fat composition. Examples of such edible oils and fats include edible oil, margarine, fat spread, and shortening, and one or more of these can be used in combination. Examples of the raw material of the edible fat include coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, and mixed oils, processed oils and the like thereof can be used. The amount of these edible oils and fats can be set to any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 100% by mass, preferably It is 0-75 mass%, More preferably, it is 0-50 mass%.
＜バッター液に含まれる穀粉＞
本発明に用いられる穀粉は、主には小麦粉（薄力粉、中力粉、強力粉等）を意味するが、これ以外にも、大麦粉、米粉、ハトムギ粉、トウモロコシ粉、ライ麦粉、そば粉、大豆粉、ポテトフラワー、澱粉などが挙げられ、これらの１種又は２種以上を混合して用いることができる。特に、小麦粉は、薄力粉であることが好ましい。本発明の澱粉としては、種子起源、根菜起源のいずれの澱粉もいずれも使用することができる。例えば、小麦澱粉、米澱粉、馬鈴薯澱粉、トウモロコシ澱粉、タピオカデンプン、及び、これらの化工澱粉、α化澱粉等が挙げられる。本発明のバッター液に含まれる穀粉の含量は、バッター液１００質量％に対して、好ましくは１５〜７５質量％であり、より好ましくは２０〜７０質量％であり、さらに好ましくは３０〜６０質量％である。
<Flour contained in batter liquid>
The flour used in the present invention mainly means wheat flour (weak flour, medium flour, strong flour, etc.), but besides this, barley flour, rice flour, pearl flour, corn flour, rye flour, buckwheat flour, soybean A powder, potato flour, starch, etc. are mentioned, These 1 type (s) or 2 or more types can be mixed and used. In particular, the wheat flour is preferably a flour. As the starch of the present invention, any starch of seed origin or root vegetable origin can be used. For example, wheat starch, rice starch, potato starch, corn starch, tapioca starch, and these modified starch, pregelatinized starch, etc. are mentioned. The content of flour contained in the batter liquid of the present invention is preferably 15 to 75% by mass, more preferably 20 to 70% by mass, and further preferably 30 to 60% by mass with respect to 100% by mass of the batter liquid. %.
＜バッター液に含まれるその他の成分＞
本発明のバッター液においては、更に効果を上げるために、バッター液に一般的に配合される原材料をあわせて使用することができる。具体的には、例えば、糖類、食塩、蛋白（大豆蛋白、小麦蛋白）、乳製品、乳化剤、増粘多糖類、保存料、調味料、起泡剤、膨張剤、着色料、香料、卵黄、卵白、食物繊維などを適宜使用することができる。
本発明のバッター液に加える水は通常の水であればよく、特に限定されない。水はバッター液に含まれる原材料の配合量によって、適宜、調節して添加することができる。
<Other components contained in batter liquid>
In the batter liquid of the present invention, raw materials generally blended in the batter liquid can be used together for further enhancing the effect. Specifically, for example, sugars, salt, protein (soy protein, wheat protein), dairy products, emulsifiers, thickening polysaccharides, preservatives, seasonings, foaming agents, swelling agents, coloring agents, flavoring agents, egg yolks, Egg white, dietary fiber and the like can be used as appropriate.
The water added to the batter liquid of the present invention may be normal water and is not particularly limited. Water can be appropriately adjusted and added depending on the amount of raw materials contained in the batter liquid.
＜揚げ物食品の製造法＞
本発明の「揚げ物食品」は、フライ類だけでなく、天ぷら、フリッター、唐揚げ等の油ちょう調理によって製造される食品はすべて含まれる。本発明の揚げ物食品の製造法としては、具材にバッター液を付着させ、（必要に応じて、さらにパン粉等を付着させ）これを油ちょう調理することによって、本発明の揚げ物食品を製造することができる。
また、揚げ物食品の具材については、特に制限はなく、例えば、肉類、魚介類、野菜類、乳製品又はこれらの加工品等が挙げられる。具材は必要に応じて予め下味が付けられていてもよい。また、例えば、コロッケの場合は、ジャガイモ、タマネギなどの野菜類と、牛肉、豚肉などの肉類を混ぜ合わせて成形された具材が用いられる。
バッター液を具材に付着させる方法としては、例えば、バッター液の中に具材を浸漬させる方法、バッター液と具材を混合する方法、バッター液を具材に塗布する方法等が挙げられる。また、フライ類を製造する場合は、バッター液を具材に付着させた後、常法によりパン粉等をさらに付着させる。また、バッター液を直接衣層として、天ぷら、フリッター、唐揚げ等を製造することもできる。
なお、油ちょう調理は、通常１４０℃〜２００℃程度の油温で６０〜６００秒間油ちょう処理することにより行われる。
<Method of manufacturing fried food>
The “fried food” of the present invention includes not only frying, but also all foods produced by cooking with oil such as tempura, fritters, and deep-fried food. As a method for producing the fried food of the present invention, the fried food of the present invention is produced by attaching batter liquid to ingredients, and further adding bread crumbs or the like if necessary, and cooking with oil. be able to.
Moreover, there is no restriction | limiting in particular about the ingredients of fried foodstuff, For example, meat, seafood, vegetables, dairy products, or these processed goods etc. are mentioned. The ingredients may be pre-seasoned as necessary. Further, for example, in the case of croquettes, ingredients formed by mixing vegetables such as potatoes and onions and meats such as beef and pork are used.
Examples of the method for attaching the batter liquid to the ingredients include a method of immersing the ingredients in the batter liquid, a method of mixing the batter liquid and the ingredients, and a method of applying the batter liquid to the ingredients. Moreover, when manufacturing frying, after making a batter liquid adhere to ingredients, bread crumbs etc. are made to adhere further by a conventional method. Moreover, tempura, fritters, fried chicken, etc. can also be produced using the batter liquid as a direct layer.
Oil cooking is usually performed by oil cooking at an oil temperature of about 140 ° C. to 200 ° C. for 60 to 600 seconds.
また、本発明の「揚げ物食品」は、油ちょう調理後、ただちに食卓に供されてもよいが、常温で保存された後に食卓に供されてもよい。又、油ちょう調理後すぐに冷凍又は冷蔵され、保存することもできる。例えば、冷凍保存される場合は、フリーザー等の適宜の凍結方法を用いて揚げ物食品を凍結した後、−１８℃以下で保存することができる。このような冷凍又は冷蔵品を公知の電子レンジなどのマイクロ波調理器等で加熱し喫食することもできる。また、油ちょう調理を行う前に、冷凍又は冷蔵して保存することもできる。このような冷凍又は冷蔵品は、喫食前に、上記のごとき油ちょう調理に付して食することができる。 In addition, the “fried food” according to the present invention may be used immediately after cooking with oil, or may be provided on the table after being stored at room temperature. It can also be frozen or refrigerated immediately after cooking the oil and stored. For example, when it is stored frozen, it can be stored at −18 ° C. or lower after the fried food is frozen using an appropriate freezing method such as a freezer. Such a frozen or refrigerated product can be heated and eaten with a microwave oven such as a known microwave oven. Further, it can be stored frozen or refrigerated before cooking with oil. Such a frozen or refrigerated product can be eaten by being subjected to oil-boiled cooking as described above before eating.
＜揚げ物食品食感改良剤＞
ところで、以上述べたように、本発明に用いる粉末油脂組成物は、油ちょう調理した揚げ物食品のサクサク感を強くするから、本発明は、上記粉末油脂組成物を有効成分とする、揚げ物食品用食感改良剤にも関する。以下に示すように、本発明の揚げ物食品用食感改良剤をバッター液に配合することにより、揚げ物食品のサクサク感をより強いものへ変換でき、食感改良効果を達成することができる。
本発明の揚げ物食品用食感改良剤は、上述の粉末油脂組成物を含有する。本発明の揚げ物食品用食感改良剤は、少量で効果を発揮するため、上記の粉末油脂組成物を、好ましくは６０質量％以上含有し、より好ましくは８０質量％以上含有し、さらに好ましくは１００質量％以上含有する。
また、本発明の揚げ物食品用食感改良剤は、有効成分であると上述した粉末油脂組成物を含有したものであればよく、この他に本発明の効果を損なわない範囲で、大豆油、菜種油などの油脂、デキストリン、澱粉等の賦形剤、品質改良剤等の他の成分を含有させたものであってもよい。
但し、本発明の好ましい揚げ物食品用食感改良剤は、実質的に当該粉末油脂組成物のみからなることが好ましい。また「実質的に」とは、揚げ物食品用食感改良剤中に含まれる粉末油脂組成物以外の成分が、揚げ物食品用食感改良剤を１００質量％とした場合、例えば、０〜１５質量％、好ましくは０〜１０質量％、より好ましくは０〜５質量％であることを意味する。
<Fried food texture improver>
By the way, as described above, since the powdered fat composition used in the present invention enhances the crispness of the fried food cooked with oil, the present invention uses the powdered fat composition as an active ingredient. It also relates to a texture improving agent. As shown below, by adding the texture improving agent for fried food of the present invention to the batter liquid, the crispy feeling of the fried food can be converted to a stronger one, and the texture improving effect can be achieved.
The texture improving agent for deep-fried foodstuff of this invention contains the above-mentioned powdered fats and oils composition. Since the food texture improving agent for deep-fried food of the present invention exhibits an effect in a small amount, the above-mentioned powdered fat composition is preferably contained in an amount of 60% by mass or more, more preferably 80% by mass or more, and still more preferably. Contains 100% by mass or more.
Moreover, the texture improver for deep-fried foodstuff of this invention should just contain the powdered fat composition mentioned above as an active ingredient, and in the range which does not impair the effect of this invention other than this, soybean oil, Oils and fats such as rapeseed oil, excipients such as dextrin and starch, and other components such as quality improvers may be included.
However, the preferred food texture improving agent for fried foods of the present invention preferably consists essentially of the powdered oil / fat composition. In addition, “substantially” means that the ingredients other than the powdery fat composition contained in the texture improver for deep-fried food are 100% by mass of the texture improver for deep-fried food, for example, 0 to 15 mass. %, Preferably 0 to 10% by mass, more preferably 0 to 5% by mass.
次に、実施例および比較例を挙げ、本発明を更に詳しく説明するが、本発明はこれらに何ら制限されるものではない。また。以下において「％」とは、特別な記載がない場合、質量％を示す。 EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified.
＜原料油脂＞
（１）粉末油脂組成物Ａ（融点約２８℃）：
〔ｘ＝１０、ｙ＝１８、テンパリング法〕
攪拌機、温度計、窒素ガス吹込管及び水分分離機を備えた５００ｍＬの四つ口フラスコに、グリセリン（阪本薬品工業社製）４４．１ｇ（０．４７９ｍｏｌ）と、ステアリン酸（Ｐａｌｍａｃ９８−１８（アシッドケム社製））２５．９ｇ（０．０９１ｍｏｌ）とカプリン酸（Ｐａｌｍａｃ９９−１０（アシッドケム社製））２６６．０ｇ（１．５４４ｍｏｌ）を仕込み、窒素気流下、２５０℃の温度で１５時間反応させた。過剰のカプリン酸を１９０℃、減圧下にて留去した後、脱色・濾過、脱臭を行い、５０℃において淡黄色液状の反応物を２４５ｇ得た（ＸＸＸ型：８０．６質量％、Ｘ２Ｙ型：１７．３質量％）。得られた反応物６０ｇとトリカプリン（日清オイリオグループ（株）製）１４０ｇを混合し原料油脂とした（ＸＸＸ型：９４．０質量％、Ｘ２Ｙ型：５．２質量％）。原料油脂を８０℃にて０．５時間維持して完全に融解し、１０℃恒温槽にて１時間冷却した後、２０℃恒温槽にて１２時間静置し、体積が増加した空隙を有する固形物を形成させた後、ほぐすことで粉末状の結晶組成物を得た（ゆるめ嵩密度：０．３ｇ/cm3、平均粒径１１６μｍ）。このようにして製造した粉末油脂組成物を以下の実施例で用いた。
（２）粉末油脂組成物Ｂ（融点約４４℃）
〔ｘ＝１２、ｙ＝１８、テンパリング法〕
攪拌機、温度計、窒素ガス吹込管及び水分分離機を備えた５００ｍＬの四つ口フラスコに、グリセリン（阪本薬品工業社製）３８．８ｇ（０．４２１ｍｏｌ）と、ステアリン酸（Ｐａｌｍａｃ９８−１８（アシッドケム社製））２６．２ｇ（０．０９２ｍｏｌ）とラウリン酸（Ｐａｌｍａｃ９９−１０（アシッドケム社製））２７１．３ｇ（１．３５４ｍｏｌ）を仕込み、窒素気流下、２５０℃の温度で１５時間反応させた。過剰のラウリン酸を２２０℃、減圧下にて留去した後、脱色・濾過、脱臭を行い、５０℃において淡黄色液状の反応物を２４２ｇ得た（ＸＸＸ型：７８．３質量％、Ｘ２Ｙ型：１９．２質量％）。得られた反応物６０ｇとトリラウリン（日清オイリオグループ（株）製）１４０ｇを混合し原料油脂とした（ＸＸＸ型：９３．１質量％、Ｘ２Ｙ型：５．８質量％）。原料油脂を８０℃にて０．５時間維持して完全に融解し、２８℃恒温槽にて０．５時間冷却した後、３５℃恒温槽にて１２時間静置し、体積が増加した空隙を有する固形物を形成させた後、ほぐすことで粉末状の結晶組成物を得た（ゆるめ嵩密度：０．３ｇ/cm3、平均粒径１３０μｍ）。このようにして製造した粉末油脂組成物を以下の実施例で用いた。
ここで、ゆるめ嵩密度は、（株）蔵持科学器械製作所のカサ比重測定器を使用し、JIS K-6720（又はISO 1060-1及び2）に基づいて測定したカサ比重から算出した。具体的には、試料１２０ｍＬを、受器（内径４０ｍｍ×高さ８５ｍｍの１００ｍＬ円柱形容器）の上部開口部から３８ｍｍの高さの位置から、該受器に落とした。続いて、受器から盛り上がった試料をすり落とし、受器の内容積（１００ｍＬ）分の試料の質量（Ａｇ）を秤量し、以下の式からゆるめ嵩密度を求めた。
ゆるめ嵩密度（ｇ／ｍＬ）＝Ａ（ｇ）／１００（ｍＬ）
測定は３回行って、その平均値を測定値とした。
ここで、平均粒径は、日機装株式会社製 Ｍｉｃｒｏｔｒａｃ ＭＴ３３００ＥｘII）でレーザー回折散乱法（ISO133201、ISO9276-1）に基づいて測定した。
（３）油脂粉末
油脂粉末（日清オイリオグループ株式会社：ジュピターＰ１）
<Raw oil and fat>
(1) Powdered fat composition A (melting point: about 28 ° C.):
[X = 10, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas blowing tube and water separator, 44.1 g (0.479 mol) of glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and stearic acid (Palmac 98-18 (Acid Chem) 25.9 g (0.091 mol) and capric acid (Palmac 99-10 (manufactured by Acid Chem)) 266.0 g (1.544 mol) were charged and reacted at a temperature of 250 ° C. for 15 hours under a nitrogen stream. . Excess capric acid was distilled off at 190 ° C. under reduced pressure, followed by decolorization, filtration and deodorization to obtain 245 g of a light yellow liquid reaction product at 50 ° C. (XXX type: 80.6% by mass, X2Y type) : 17.3 mass%). 60 g of the obtained reaction product and 140 g of tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw oil (XXX type: 94.0% by mass, X2Y type: 5.2% by mass). The raw oil and fat is maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a 10 ° C. constant temperature bath for 1 hour, and then left in a 20 ° C. constant temperature bath for 12 hours to have a void whose volume has increased. After the solid was formed, it was loosened to obtain a powdery crystal composition (loose bulk density: 0.3 g / cm 3, average particle size 116 μm). The powdered fat composition thus produced was used in the following examples.
(2) Powdered fat composition B (melting point: about 44 ° C.)
[X = 12, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas blowing tube and moisture separator, 38.8 g (0.421 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and stearic acid (Palmac 98-18 (Acid Chem) 26.2 g (0.092 mol) and 271.3 g (1.354 mol) of lauric acid (Palmac 99-10 (manufactured by Acid Chem)) were charged and reacted at a temperature of 250 ° C. for 15 hours under a nitrogen stream. . Excess lauric acid was distilled off at 220 ° C. under reduced pressure, followed by decolorization, filtration and deodorization to obtain 242 g of a light yellow liquid reaction product at 50 ° C. (XXX type: 78.3 mass%, X2Y type) : 19.2% by mass). 60 g of the obtained reaction product and 140 g of trilaurin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw oil (XXX type: 93.1% by mass, X2Y type: 5.8% by mass). The raw oil and fat was maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a 28 ° C. constant temperature bath for 0.5 hours, and then left standing in a 35 ° C. constant temperature bath for 12 hours to increase the volume. After forming a solid material having a powdery state, it was loosened to obtain a powdery crystal composition (relaxed bulk density: 0.3 g / cm 3, average particle size 130 μm). The powdered fat composition thus produced was used in the following examples.
Here, the loose bulk density was calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of the sample was dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). Subsequently, the sample swelled from the receiver was scraped off, and the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver was weighed, and the loose bulk density was determined from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement was performed three times, and the average value was taken as the measured value.
Here, the average particle diameter was measured based on the laser diffraction scattering method (ISO133201, ISO9276-1) with Nikkiso Co., Ltd. Microtrac MT3300ExII).
(3) Oil and fat powder Oil and fat powder (Nisshin Oillio Group, Inc .: Jupiter P1)
＜その他の原材料＞
実施例で用いたその他の原材料はすべて市販のものである。例を挙げれば、以下のとおりである。
（１）天ぷら粉
天ぷら粉（日清フーズ株式会社製：業務用日清おいしい天ぷら粉）
（２）バッター液粉
バッター液粉（日清フーズ株式会社製：業務用日清パン粉が良くつく粉）
<Other raw materials>
All other raw materials used in the examples are commercially available. An example is as follows.
(1) Tempura Flour Tempura Flour (Nisshin Foods Co., Ltd .: Nissin Foods Delicious Tempura Flour)
(2) Batter liquid powder Batter liquid powder (manufactured by Nisshin Foods Co., Ltd.)
［実施例１〜２］
＜エビ天の製造＞
下記表１〜２のバッター液の配合に従って、実施例１〜２、比較例１〜２の天ぷらを製造した。具体的には、まず、天ぷら粉５０ｇに本発明の粉末油脂組成物又は市販の油脂粉末を５ｇ（対粉ベースで１０％）加えて、これを水１００ｇ（対粉ベースで２００％）に混合しよく攪拌した。このようにして得られたバッター液にエビを浸漬して全体的にバッター液（衣材）を付着させた。次に１８０℃に加温した菜種白絞油で２分間油ちょうし、エビ天を製造した。
[Examples 1-2]
<Manufacture of shrimp heaven>
The tempura of Examples 1-2 and Comparative Examples 1-2 was manufactured according to the blending of the batter solutions in Tables 1 and 2 below. Specifically, first, 5 g (10% on a powder basis) of the powdered fat composition of the present invention or a commercially available fat powder is added to 50 g of tempura powder and mixed with 100 g of water (200% on a powder basis). Stir well. The shrimp was immersed in the batter liquid thus obtained to adhere the batter liquid (clothing material) as a whole. Next, oil was squeezed with rapeseed white squeezed oil heated to 180 ° C. for 2 minutes to produce shrimp tempura.
＜エビ天食品の評価＞
上記で製造した、実施例１〜２と比較例１〜２のエビ天（油ちょう直後のもの）について、以下の評価方法に従って評価した。
<Evaluation of shrimp food>
The shrimp tops (Examples immediately after oiling) of Examples 1-2 and Comparative Examples 1-2 produced above were evaluated according to the following evaluation methods.
＜エビ天の評価方法＞
（１）衣の分散性の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した。
○：線が細い衣となっており、油ちょう時に衣が一気に広がり、分散性が良い
△：球状の衣となっており、標準的な衣の分散性である
×：重たい大きな球状の衣となり、衣の分散性が悪い
（２）サクサク感の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した
○：強いサクミがあり、サクサクとした食感を感じる
△：サクミはあるが、ややべたつきを感じる
×：衣がしんなりとしており、サクミが弱く、サクサク感があまり感じられない
<Evaluation method of shrimp heaven>
(1) Evaluation method of dispersibility of clothes According to the following criteria, comprehensive evaluation was performed by five skilled panelists.
○: The clothes are thin and the clothes spread at a stretch when oil is applied, and the dispersibility is good. △: The clothes are spherical and are dispersible in standard clothes. ×: The clothes are heavy and large. (2) Evaluation method of crispy feeling According to the following criteria, it was comprehensively evaluated by five skilled panelists. ○: There was a strong crispy and a crispy texture △: Sakumi There is, but feels a little sticky ×: clothing is soft, crispy is weak, crispy feeling is not felt so much
表１〜２の結果から明らかであるように、本発明の粉末油脂組成物を用いて製造したエビ天は、それを含まないで製造したもの（比較例１）と比較して、サクミが強く、サクサクとした食感が長く感じられた。特に、本発明の粉末油脂組成物Ａを用いた場合は、衣の分散性も改善されており、キメの細かい衣ができていた。すなわち、花咲性の向上や吸油量の低下など、天ぷらとして好ましい効果が期待できることもわかった。 As is clear from the results in Tables 1 and 2, the shrimp tempura produced using the powdered oil and fat composition of the present invention has a strong scum compared to that produced without containing it (Comparative Example 1). I felt a crispy texture for a long time. In particular, when the powdery fat composition A of the present invention was used, the dispersibility of the garments was also improved, and fine garments were made. That is, it was also found that favorable effects as tempura such as improvement of flowering ability and reduction of oil absorption can be expected.
一方、本発明の粉末油脂組成物に代えて、市販の油脂粉末を用いた場合には、衣が柔らかくしんなりとしており、サクミがあまり感じられなかった。すなわち、実施例１又は２のものと比較して、サクサク感があまり感じられないエビ天となった。 On the other hand, in the case of using a commercially available oil / fat powder in place of the powdered oil / fat composition of the present invention, the clothes were soft and supple, and sakumi was not felt so much. That is, compared with the thing of Example 1 or 2, it became the shrimp sky which does not feel crispy very much.
［実施例３〜４］
＜トンカツの製造＞
下記表３〜４のバッター液の配合に従って、実施例３〜４、比較例３〜４のトンカツを製造した。具体的には、まず、バッター液粉１００ｇに本発明の粉末油脂組成物又は油脂粉末を１０ｇ（対粉ベースで１０％）加え、これを水２００ｇ（対粉ベースで２００％）に加えてよく混合し攪拌した。豚ロースの切り身に打ち粉をした後、上記のようにして得られたバッター液を付着させ、全体的に生パン粉を付けた。これを１７５℃に加温したサラダ油で５分間油ちょうし、トンカツを製造した。
[Examples 3 to 4]
<Manufacture of tonkatsu>
Tonkatsu of Examples 3 to 4 and Comparative Examples 3 to 4 were produced according to the blending of batter solutions shown in Tables 3 to 4 below. Specifically, first, 10 g (10% based on powder) of the powdered fat composition or powder of the present invention may be added to 100 g of batter liquid powder, and this may be added to 200 g of water (200% based on powder). Mix and stir. After pulverizing the pork loin fillet, the batter solution obtained as described above was adhered, and the whole bread crumb was applied. This was oiled with salad oil heated to 175 ° C. for 5 minutes to produce tonkatsu.
＜トンカツの評価＞
上記で製造した、実施例３〜４と比較例３〜４のトンカツ（油ちょう直後のもの）について、以下の評価方法に従って評価した。
<Evaluation of Tonkatsu>
About the tonkatsu (the thing immediately after oil dropping) of Examples 3-4 and Comparative Examples 3-4 manufactured above, it evaluated in accordance with the following evaluation methods.
＜トンカツの評価方法＞
（１）サクサク感の評価方法
以下の基準に従って、熟練した５名のパネラーにより、総合的に評価した
○：強いサクミがあり、サクサクとした食感を感じる
△：サクミはややあるが、弱い
×：サクミが弱く、サクサク感があまり感じられない
<Evaluation method of tonkatsu>
(1) Evaluation method of crispy feeling Comprehensive evaluation was performed by five skilled panelists according to the following criteria: ○: There is a strong crispy and a crispy texture △: There is a little crispy but weak × : Sakumi is weak and does not feel crispy.
表３〜４の結果から明らかであるように、本発明の粉末油脂組成物を用いて製造したトンカツは、それを含まないで製造した従来のもの（比較例１）と比較して、強いサクミが感じられ、サクサクとした食感も長く感じられた。このように、本発明の粉末油脂組成物には、衣のサクミを強め、サクサク感を維持させる働きがある。 As is clear from the results in Tables 3 to 4, the tonkatsu produced using the powdered oil and fat composition of the present invention is stronger in comparison with the conventional one produced without containing it (Comparative Example 1). And a crisp texture was felt for a long time. As described above, the powdery fat composition of the present invention has a function of strengthening the crispness of clothes and maintaining the crispness.
一方、本発明の粉末油脂組成物に代えて、市販の油脂粉末を用いた場合には、サクミはややあるが、弱いものとなり、むしろソフト感が感じられた。すなわち、実施例１又は２と比較して、サクサク感があまり感じられないトンカツとなった。 On the other hand, in the case of using a commercially available oil / fat powder in place of the powdered oil / fat composition of the present invention, there was some sakumi but it was weak and rather soft. That is, compared with Example 1 or 2, it became the tonkatsu which does not feel crispy very much.
Claims (12)
（ａ）全トリグリセリド含有量を１００質量％とした場合、１位〜３位に炭素数ｘの飽和の脂肪酸残基Ｘを有するＸＸＸ型トリグリセリドを６５〜９９質量％と、前記ＸＸＸ型トリグリセリドの飽和の脂肪酸残基Ｘの１つを炭素数ｙの飽和の脂肪酸残基Ｙに置換した１種以上のＸ２Ｙ型トリグリセリドを３５〜１質量％とを含有する油脂組成物であって、前記炭素数ｘは１０〜１２から選択される整数であり、前記炭素数ｙは、それぞれ独立して、ｘ＋４〜ｘ＋８から選択される整数でありかつｙ≦２２である。 A powdery fat composition for batter liquid containing a powdery fat composition satisfying the following condition (a).
(A) is 100% by mass of the total triglyceride content, and 65 to 99 wt% of a XXX triglyceride having a fatty acid residue X saturated with carbon number x in 1-position and 3-position, saturated the XXX triglyceride 1 or more fatty acid composition containing 35 to 1% by mass of one or more X2Y type triglycerides obtained by substituting one of the fatty acid residues X with a saturated fatty acid residue Y having carbon number y, wherein the carbon number x Is an integer selected from 10 to 12 , and the carbon number y is independently an integer selected from x + 4 to x + 8 and y ≦ 22.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016009333A JP6599246B2 (en) | 2016-01-21 | 2016-01-21 | Powdered fat composition for fly batter liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016009333A JP6599246B2 (en) | 2016-01-21 | 2016-01-21 | Powdered fat composition for fly batter liquid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017127252A JP2017127252A (en) | 2017-07-27 |
| JP6599246B2 true JP6599246B2 (en) | 2019-10-30 |
Family
ID=59394110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016009333A Active JP6599246B2 (en) | 2016-01-21 | 2016-01-21 | Powdered fat composition for fly batter liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6599246B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7076905B2 (en) * | 2018-03-09 | 2022-05-30 | 日清オイリオグループ株式会社 | Bread crumbs adhering to powdered oil and fat composition, and oil-cooked foods using it |
| JP7103088B2 (en) * | 2018-09-05 | 2022-07-20 | 味の素株式会社 | Batter composition |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2555262B2 (en) * | 1975-12-09 | 1981-05-21 | Dynamit Nobel Ag, 5210 Troisdorf | Solidification accelerator |
| JP2790968B2 (en) * | 1993-08-30 | 1998-08-27 | 日清製油株式会社 | Clothing for fried food and method for producing fried food using the same |
| JPH10248487A (en) * | 1997-03-11 | 1998-09-22 | Nof Corp | Fat composition for batter liquid and batter liquid for fried food |
| JP3930140B2 (en) * | 1998-03-20 | 2007-06-13 | 長谷川香料株式会社 | Powdered fat composition |
| JP2003265104A (en) * | 2002-03-18 | 2003-09-24 | Honen Corp | Oil-and-fat composition |
| WO2012169457A1 (en) * | 2011-06-06 | 2012-12-13 | 日清オイリオグループ株式会社 | Method for fractionating oil and fat |
| JP6166033B2 (en) * | 2012-11-09 | 2017-07-19 | ミヨシ油脂株式会社 | Powdered fats and oils for batter and batter liquid production method using the same, method for producing food for oil-boiled processing, and method for producing oil-boiled food |
-
2016
- 2016-01-21 JP JP2016009333A patent/JP6599246B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017127252A (en) | 2017-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6166033B2 (en) | Powdered fats and oils for batter and batter liquid production method using the same, method for producing food for oil-boiled processing, and method for producing oil-boiled food | |
| CN105025732A (en) | Chocolate-like food for baking and method for producing same | |
| WO2021065930A1 (en) | Composition | |
| JP6279144B2 (en) | Cooling feeling imparting agent and method for imparting cooling feeling to food | |
| JP6599246B2 (en) | Powdered fat composition for fly batter liquid | |
| JP6914068B2 (en) | Powdered oil and fat composition for batter liquid | |
| JP6639948B2 (en) | Powdered fat composition for cakes | |
| JP6715027B2 (en) | Powdered fat composition for baked confectionery | |
| JP2010207155A (en) | High-oil emulsified oil-and-fat composition for pregelatinized noodle, method for producing the same, and sauce for pregelatinized noodle using the composition, and pregelatinized noodle | |
| JP6599247B2 (en) | Powdered fat composition for non-fried food | |
| JPH10234325A (en) | Batter improving agent for deep-fried dishes, content thereof and production of deep-fried dishes | |
| JP2017127254A (en) | Powdery fat composition for soups or sauces | |
| JP2017127257A (en) | Powdery fat composition for bakery product | |
| JPH10327788A (en) | Tempura flour composition and tempura prepared by using the composition | |
| JP2011004688A (en) | Emulsified sauce | |
| US20170208845A1 (en) | Tempura batter mix | |
| JP6595350B2 (en) | Powdered fat composition for noodle skin | |
| JP6649094B2 (en) | Powdered fat and oil composition for seasonings | |
| JP2016082881A (en) | Plastic oil-and-fat composition | |
| JP6664970B2 (en) | Powdered fat composition for noodles | |
| CN111801016B (en) | Baked food containing wheat flour dough, method for producing the same, and baked food containing wheat flour dough | |
| JP6595352B2 (en) | Powdered fat composition for processed meat products | |
| JP2016163568A (en) | Powdered fat composition for bread | |
| WO2019189537A1 (en) | Frozen bakery food and method for manufacturing same | |
| JP2011254754A (en) | Batter used for deep-fried food-like food for microwave oven cooking, and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180828 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20190614 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190625 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190808 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20191001 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20191002 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6599246 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |