JP2000228948A - Oil and fat composition - Google Patents
Oil and fat compositionInfo
- Publication number
- JP2000228948A JP2000228948A JP11032040A JP3204099A JP2000228948A JP 2000228948 A JP2000228948 A JP 2000228948A JP 11032040 A JP11032040 A JP 11032040A JP 3204099 A JP3204099 A JP 3204099A JP 2000228948 A JP2000228948 A JP 2000228948A
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- JP
- Japan
- Prior art keywords
- oil
- weight
- fat
- content
- less
- 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.)
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Links
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、加熱調理食品の風
味付けに有用な、緑色乾燥野菜を含有した油脂組成物に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil or fat composition containing dried green vegetables, which is useful for flavoring cooked foods.
【0002】[0002]
【従来の技術】トースト、パスタ等の加熱調理食品に塗
るあるいは混ぜることにより、バター、ガーリック等の
風味を付与するペースト状の油脂組成物が知られてい
る。また、そのような風味付け用の油脂組成物として
は、嗜好の多様化に対応させるため、具材としてパセリ
等の緑色乾燥野菜の粉末を混入したものも知られてい
る。2. Description of the Related Art Paste fats and oils compositions which impart a flavor such as butter and garlic by being applied or mixed with cooked foods such as toast and pasta are known. Further, as such an oil / fat composition for flavoring, a composition in which powder of green dried vegetables such as parsley is mixed as an ingredient is known in order to cope with diversification of taste.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、従来の
風味付け用の油脂組成物において緑色乾燥野菜の粉末を
を混入したものは、油脂組成物中に含まれる相当量の水
分によって、緑色乾燥野菜が油脂組成物の保存中に褐変
する。例えば、バターやマーガリンなどのスプレッド類
に緑色乾燥野菜を添加すると、そのようなスプレッド類
には通常10重量%以上の水分が含有されているので、
1週間程度で緑色乾燥野菜の退色や褐変が生じる。However, in the conventional fat and oil composition for flavoring mixed with green dried vegetable powder, the green dried vegetable is mixed with the considerable amount of water contained in the fat and oil composition. It browns during storage of the fat composition. For example, when green dried vegetables are added to spreads such as butter and margarine, such spreads usually contain 10% by weight or more of water.
After about one week, the green dried vegetables will fade or brown.
【0004】そのため、緑色乾燥野菜を混入させた油脂
組成物を容器に充填して製品化しても、保存中に商品価
値が著しく低下するという問題があった。[0004] For this reason, there is a problem that the commercial value is significantly reduced during storage even if the container is filled with an oil or fat composition mixed with green dried vegetables to produce a product.
【0005】そこで、本発明は、緑色乾燥野菜を含有し
た風味付け用の油脂組成物であって、保存中に緑色乾燥
野菜が褐変することなく、当初の彩りが安定的に保持さ
れる油脂組成物を提供することを目的とする。[0005] Accordingly, the present invention is directed to a flavoring oil / fat composition containing a green dried vegetable, wherein the original color is stably retained without browning of the green dried vegetable during storage. The purpose is to provide things.
【0006】[0006]
【課題を解決するための手段】本発明は、上記の目的を
達成するため、油脂及び具材からなる油脂組成物であっ
て、油脂含量が30重量%以上、具材含量が固形分換算
で0.01重量%以上35重量%以下であり、具材とし
て緑色乾燥野菜が含まれ、緑色乾燥野菜含量が固形分換
算で0.01重量%以上0.1重量%以下の場合に水分
含量0.5重量%以下、緑色乾燥野菜含量が固形分換算
で0.1重量%超1重量%以下の場合に水分含量1重量
%以下、緑色乾燥野菜含量が固形分換算で1重量%超3
5重量%以下の場合に水分含量3重量%以下であること
を特徴とする油脂組成物を提供する。In order to achieve the above object, the present invention provides a fat composition comprising fats and oils and ingredients, wherein the fat and oil content is 30% by weight or more, and the ingredient content is calculated as solid content. It is 0.01% by weight or more and 35% by weight or less, and contains green dried vegetables as an ingredient. When the green dried vegetable content is 0.01% by weight or more and 0.1% by weight or less in terms of solid content, water content is 0%. When the green dried vegetable content is less than 0.5% by weight and the green dried vegetable content is more than 0.1% by weight and 1% by weight or less, the moisture content is 1% by weight or less and the green dried vegetable content is more than 1% by weight and 3% by weight.
Provided is an oil / fat composition characterized by having a water content of 3% by weight or less when it is 5% by weight or less.
【0007】また、本発明は、油脂、具材及び酸化防止
剤からなる油脂組成物であって、油脂含量が30重量%
以上、具材含量が固形分換算で0.01重量%以上35
重量%以下、酸化防止剤含量が0.01重量%以上10
重量%以下であり、具材として緑色乾燥野菜が含まれ、
緑色乾燥野菜含量が固形分換算で0.01重量%以上
0.1重量%以下の場合に水分含量2重量%以下、緑色
乾燥野菜含量が固形分換算で0.1重量%超1重量%以
下の場合に水分含量3重量%以下、緑色乾燥野菜含量が
固形分換算で1重量%超35重量%以下の場合に水分含
量5重量%以下であることを特徴とする油脂組成物を提
供する。[0007] The present invention also relates to an oil / fat composition comprising an oil / fat, an ingredient and an antioxidant, wherein the oil / fat content is 30% by weight.
As described above, the ingredient content is 0.01% by weight or more and 35% or more in terms of solid content.
% By weight, antioxidant content is 0.01% by weight or more and 10% by weight or less.
Weight percent or less, contains green dried vegetables as ingredients,
When the content of green dried vegetables is 0.01% by weight or more and 0.1% by weight or less in terms of solid content, the moisture content is 2% by weight or less, and the content of green dried vegetables is more than 0.1% by weight and 1% by weight or less in terms of solid content. Wherein the water content is 3% by weight or less, and when the green dried vegetable content is more than 1% by weight and 35% by weight or less in terms of solid content, the water content is 5% by weight or less.
【0008】本発明によれば、油脂組成物中に含有させ
る緑色乾燥野菜の固形分の含量と油脂組成物全体の水分
含量との関係を特定範囲に限定したので、油脂組成物の
保存中の褐変を防止することができる。According to the present invention, the relationship between the solid content of green dried vegetables contained in the fat and oil composition and the water content of the whole fat and oil composition is limited to a specific range. Browning can be prevented.
【0009】[0009]
【発明の実施の形態】以下、本発明を詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
【0010】本発明の油脂組成物は、油脂、及び緑色乾
燥野菜を含む具材、あるいはさらに酸化防止剤を含有す
るものからなる。[0010] The fat and oil composition of the present invention comprises ingredients containing fats and oils and green dried vegetables, or further contains an antioxidant.
【0011】この油脂としては、一般に食用に用いられ
る動植物油であればよく、例えば、大豆油、菜種油、サ
フラワー油、ヒマワリ油、米油、コーン油、ゴマ油、綿
実油、オリーブ油、パーム油、ヤシ油、ピーナッツ油、
魚油、牛脂、豚脂、これらの油脂を水添したもの等を使
用することができる。油脂としては、このような油脂の
単独種を使用してもよく、複数種を併用してもよい。ま
た、油脂は常温で液油でも固体脂でもよく、固体脂を含
む液油でもよい。The oils and fats may be any animal and vegetable oils generally used for food, such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, cottonseed oil, olive oil, palm oil, and palm oil. Oil, peanut oil,
Fish oil, beef tallow, lard, and those obtained by hydrogenating these fats can be used. As the fat or oil, a single kind of such fat or oil may be used, or a plurality of kinds may be used in combination. The fat or oil may be a liquid oil or a solid fat at room temperature, or a liquid oil containing a solid fat.
【0012】特に、油脂としては、低融点油脂と高融点
油脂を含有し、かつ油脂組成物を低融点油脂の融点より
低い温度から昇温した場合に、低融点油脂の融点以下の
温度で液油が分離しないだけでなく、低融点油脂の融点
を超えた温度においても液油非分離状態を維持するとい
う特異的な性質を有するものを使用することが好まし
い。これにより、油脂組成物の粘度が温度や圧力の変化
に対して安定し、緑色乾燥野菜、その他の具材、添加物
の沈殿を効果的に抑制することができる。In particular, when the fat or oil composition contains a low-melting fat or oil and a high-melting fat or oil and the temperature of the fat or oil composition is raised from a temperature lower than the melting point of the low-melting fat or oil, the liquid is heated at a temperature equal to or lower than the melting point of the low-melting fat or oil. It is preferable to use a material having a specific property of not only separating the oil but also maintaining the liquid oil non-separated state even at a temperature exceeding the melting point of the low melting point fat. Thereby, the viscosity of the oil and fat composition is stabilized against changes in temperature and pressure, and the precipitation of green dried vegetables, other ingredients, and additives can be effectively suppressed.
【0013】このような特異的な性質を有する油脂組成
物は、低融点油脂と高融点油脂を、例えば、70〜10
0℃で加熱混和し、0〜15℃の水等の冷媒で冷却する
ことにより室温程度に冷却し、その後3分〜1時間軽く
撹拌し、6時間から10日間静置し、粘度4000mP
a・s以上のペースト状ないし可塑性を有する状態とす
ることにより得られる。The fat and oil composition having such specific properties includes a low melting point fat and a high melting point fat, for example, 70 to 10
Mix by heating at 0 ° C., cool to about room temperature by cooling with a refrigerant such as water at 0 to 15 ° C., and then lightly stir for 3 minutes to 1 hour, and leave still for 6 to 10 days to obtain a viscosity of 4000 mP.
It can be obtained by making it into a paste-like or plastic state of at least as.
【0014】こうして得られる油脂組成物は、高融点油
脂の整然とした配列の間隙に低融点油脂が保持されてい
る網目構造を有すると推察される。この網目構造は、低
融点油脂と高融点油脂を加熱混和した後、−10℃以下
の冷媒を用いて急冷する、所謂、急冷捏和処理で得られ
るもの、即ち、低融点油脂中に高融点油脂の微結晶が分
散しているものとは異なる。It is presumed that the oil / fat composition thus obtained has a network structure in which the low-melting-point oil / fat is retained in the gaps of the high-melting-point oil / fat in an orderly arrangement. This network structure is obtained by so-called quenching kneading treatment, in which a low melting point fat and a high melting point fat are heated and mixed, and then quenched using a refrigerant of -10 ° C or less, that is, a high melting point fat in the low melting point fat. It is different from those in which fine crystals of fats and oils are dispersed.
【0015】また、この網目構造を有する油脂組成物の
形成に使用する低融点油脂としては上昇融点20℃以下
の油脂を使用することができ、特に、上昇融点0〜15
℃の油脂が好ましい。このような油脂としては、例え
ば、菜種油、コーン油、サフラワー油、綿実油、大豆
油、オリーブ油、ピーナッツ油、ヒマワリ油、ゴマ油、
米油、魚油等の天然油脂、これら天然油脂を微水添した
もの、これらの油脂から高融点部分を除いたもの、これ
らの油脂の低融点部分を集めたもの等をあげることがで
きる。As the low melting point fat used for forming the oil composition having the network structure, a fat having a rising melting point of 20 ° C. or less can be used.
C. fats and oils are preferred. Examples of such fats and oils include rapeseed oil, corn oil, safflower oil, cottonseed oil, soybean oil, olive oil, peanut oil, sunflower oil, sesame oil,
Examples thereof include natural oils and fats such as rice oil and fish oil, those obtained by slightly hydrogenating these natural oils and fats, those obtained by removing the high melting points from these oils and fats, and those obtained by collecting the low melting points of these oils and fats.
【0016】高融点油脂としては、上昇融点が40℃以
上の油脂を使用することができ、特に、上昇融点50℃
以上の油脂が好ましい。このような油脂としては、動植
物油脂を水添して得られる油脂や、高融点部分を集めた
油脂をあげることができる。これらの中でも風味や品質
安定性の面から、菜種極度硬化油脂、牛脂極度硬化油
脂、極度硬化ヤシ油が好ましい。As the high melting point fat, an oil having a rising melting point of 40 ° C. or more can be used.
The above fats and oils are preferred. Examples of such fats and oils include fats and oils obtained by hydrogenating animal and vegetable fats and oils, and fats and oils obtained by collecting high melting point portions. Among them, rapeseed extremely hardened oil, beef tallow extremely hardened oil, and extremely hardened coconut oil are preferable from the viewpoint of flavor and quality stability.
【0017】油脂組成物における低融点油脂と高融点油
脂との配合割合としては、低融点油脂含量を油脂の65
〜99重量%とし、高融点油脂含量を油脂の1〜35重
量%とすることが好ましく、低融点油脂含量を油脂の8
0〜95重量%とし、高融点油脂含量を油脂の5〜20
重量%とすることがより好ましい。これにより、温度変
化による液油の分離を特に抑制することができ、長期間
にわたって安定した品質で保存することができる。これ
に対し、高融点油脂の比率が高すぎると油脂組成物が硬
くなり、ボソボソ感を呈する。反対に低すぎると液油が
分離したり、具材や添加物が凝集したり沈殿したりす
る。The mixing ratio of the low melting point fat and the high melting point fat in the fat and oil composition is such that the content of the low melting point fat and oil is 65% of the fat and oil.
It is preferable that the content of the high melting point fat is 1 to 35% by weight of the fat, and the content of the low melting point fat is 8% of the fat.
0 to 95% by weight, and the high melting point fat content is 5 to 20%
It is more preferable to set the weight%. Thereby, the separation of the liquid oil due to the temperature change can be particularly suppressed, and the liquid oil can be stored with stable quality for a long time. On the other hand, if the ratio of the high melting point fat is too high, the fat composition becomes hard and exhibits a rough feeling. Conversely, if it is too low, the liquid oil separates, and the ingredients and additives aggregate or precipitate.
【0018】低融点油脂と高融点油脂の双方を含む合計
の油脂含量は、少なすぎるとボソボソ感がして食感が劣
るので30重量%以上とする。なめらかな性状を得る点
からは、60重量%以上とすることが好ましく、特に、
70重量%以上とすることが好ましい。If the total content of the fats and oils including both the low-melting fats and the high-melting fats is too small, the texture becomes poor and the texture is inferior. From the viewpoint of obtaining a smooth property, the content is preferably 60% by weight or more.
It is preferably at least 70% by weight.
【0019】一方、油脂組成物に含有させる緑色乾燥野
菜としては、葉緑素に由来する緑色を呈する食用植物全
般の乾燥物を用いることができる。このような食用植物
としては、例えば、パセリ、ほうれん草、野沢菜、ネ
ギ、アサツキ、モロヘイヤ、青シソ、ニラ、チンゲンサ
イ、大根葉、小松菜、カイワレダイコン、ピーマン、ミ
ツバ、ブロッコリー、クレソン、サヤエンドウ等の野菜
類、エダマメ、ソラマメ、グリンピース等の種子類、ワ
カメ、アオノリ、カワノリ、クロレラ、アオサ、ミル等
の海草類、バジル、オレガノ、グリーンペッパー、タイ
ム、タラゴン、ローズマリー、ベイ等の香草類等をあげ
ることができ、特に、パセリ、ほうれん草、ピーマン、
バジル、オレガノ等が好ましい。また、緑色乾燥野菜
は、細片又は粉末状で配合することが好ましい。On the other hand, as the green dried vegetables to be contained in the oil / fat composition, dried foods of all edible plants exhibiting a green color derived from chlorophyll can be used. Such edible plants include, for example, vegetables such as parsley, spinach, nozawana, leek, asatsuki, moloheiya, green perilla, leek, chingensai, radish leaves, komatsuna, cayenne radish, peppers, honeysuckle, broccoli, watercress, snow peas, etc. , Seeds such as edamame, broad bean, green peas, etc., seaweeds such as seaweed, seaweed, seaweed, chlorella, seaweed, mill, etc., and herbs such as basil, oregano, green pepper, thyme, tarragon, rosemary, bay etc. Yes, especially parsley, spinach, peppers,
Basil, oregano and the like are preferred. Further, it is preferable to mix the green dried vegetables in the form of small pieces or powder.
【0020】油脂組成物には、上述の緑色乾燥野菜の他
に必要に応じて種々の具材、例えば、乾燥畜肉、いわし
のすり身等の乾燥魚肉、たらこ等の乾燥魚卵、乾燥唐辛
子、ガーリック粉等の乾燥香辛料、乾燥果物等を含有さ
せることができる。これらも細片又は粉末状で配合する
ことが好ましい。In addition to the above-mentioned green dried vegetables, various ingredients, such as dried meat, dried fish meat such as sardine surimi, dried fish eggs such as tarako, dried pepper, garlic, etc. Dried spices such as powder, dried fruits and the like can be contained. It is also preferable to mix these in a strip or powder form.
【0021】緑色乾燥野菜を含む具材の配合割合として
は、多すぎると油脂組成物がペースト状にならず、食品
へのスプレッド性が劣ったり、混ぜにくくなる。反対
に、少なすぎると、緑色乾燥野菜の彩りや風味が油脂組
成物に現れず、嗜好の多様化に十分に応えられない。そ
こで、緑色乾燥野菜を含む具材含量は固形分換算で油脂
組成物の0.01〜35重量%とし、好ましくは0.0
5〜20重量%とする。If the mixing ratio of the ingredients including the green dried vegetables is too large, the fat or oil composition does not form a paste, and the spreadability to foods is poor or the mixture is difficult to mix. On the other hand, if the amount is too small, the color and flavor of the green dried vegetables do not appear in the oil / fat composition, and the diversification of taste cannot be sufficiently satisfied. Therefore, the content of ingredients including green dried vegetables is 0.01 to 35% by weight of the fat or oil composition in terms of solid content, preferably 0.0
5-20% by weight.
【0022】油脂組成物には、必要に応じて酸化防止剤
を配合することができる。酸化防止剤としては、ビタミ
ンC、ビタミンE、EDTA、植物香草抽出物(例え
ば、ヤマモモ抽出物、ローズマリー抽出物)等をあげる
ことができる。An antioxidant can be added to the fat or oil composition, if necessary. Examples of antioxidants include vitamin C, vitamin E, EDTA, plant herb extracts (eg, bayberry extract, rosemary extract) and the like.
【0023】酸化防止剤の配合割合は、使用する酸化防
止剤の種類にもよるが、通常、油脂組成物の0.01〜
10重量%とすることが好ましく、0.05〜3重量%
とすることがより好ましい。The mixing ratio of the antioxidant depends on the type of the antioxidant to be used, but is usually from 0.01 to 0.01% of the fat or oil composition.
10% by weight, preferably 0.05 to 3% by weight
Is more preferable.
【0024】この他、油脂組成物には塩味成分、糖類、
旨味調味料等の調味成分やガム類、澱粉等の粘度調整
剤、乳化剤その他種々の添加剤を配合することができ
る。これら種々の添加剤は粉体状で配合することが好ま
しい。In addition, the oil and fat composition contains salty ingredients, sugars,
Seasoning components such as umami seasonings, gums, viscosity modifiers such as starch, emulsifiers, and other various additives can be blended. These various additives are preferably compounded in a powder form.
【0025】ここで、塩味成分は、具材自体に含まれる
塩味を含めて、食塩として油脂組成物の0.1重量%以
上含有させることが好ましく、0.5〜5重量%含有さ
せることがより好ましい。これにより食品の美味しさを
向上させることができ、また、細菌の繁殖を抑制し、保
存安定性を向上させることもできる。Here, the salty component, including the salty taste contained in the ingredients itself, is preferably contained as salt in an amount of 0.1% by weight or more of the oil and fat composition, preferably 0.5 to 5% by weight. More preferred. Thereby, the taste of the food can be improved, and the proliferation of bacteria can be suppressed, and the storage stability can be improved.
【0026】また、乳化剤としては、HLB値11以上
のものを使用することが好ましく、HLB値14以上の
ものがより好ましい。また、その配合量は油脂組成物の
0.01重量%以上とすることが好ましく、0.1〜3
重量%とすることがより好ましい。このようなHLB値
の高い乳化剤の使用により、低水分含量で高油脂含量の
油脂組成物であっても食品に好ましい塩味を付与するこ
とが可能となる。It is preferable to use an emulsifier having an HLB value of 11 or more, more preferably an HLB value of 14 or more. Further, the compounding amount is preferably 0.01% by weight or more of the fat or oil composition, and 0.1 to 3%.
It is more preferable to set the weight%. By using such an emulsifier having a high HLB value, even a fat / oil composition having a low moisture content and a high fat content can provide a food with a preferable salty taste.
【0027】HLB値11以上の乳化剤としては、ショ
糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、脂
肪酸塩、ポリソルベート、SSL、リゾレシチン等をあ
げることができ、特にHLB値14以上の乳化剤が好ま
しい。なかでも風味の点から、ショ糖脂肪酸エステル、
ポリグリセリン脂肪酸エステル等が好ましい。Examples of the emulsifier having an HLB value of 11 or more include sucrose fatty acid ester, polyglycerin fatty acid ester, fatty acid salt, polysorbate, SSL, and lysolecithin, and an emulsifier having an HLB value of 14 or more is preferable. Among them, sucrose fatty acid ester,
Polyglycerin fatty acid esters and the like are preferred.
【0028】本発明において、油脂組成物の水分含量
は、保存期間中に風味や品質が劣化することを防止する
ため、及び緑色乾燥野菜の褐変を防止するため、油脂組
成物における緑色乾燥野菜の固形分含量及び油脂組成物
における酸化防止剤の有無によって、厳密に制御する。In the present invention, the water content of the oil-and-fat composition is controlled by the water content of the oil-and-fat composition in order to prevent the flavor and quality from being deteriorated during the storage period and to prevent the browning of the green-dried vegetable. Strictly controlled by the solids content and the presence or absence of antioxidants in the fat composition.
【0029】即ち、油脂組成物中に格別酸化防止剤を配
合しない場合には、緑色乾燥野菜含量を固形分換算で
0.01重量%以上0.1重量%以下とする場合に水分
含量0.5重量%以下、緑色乾燥野菜含量を固形分換算
で0.1重量%超1重量%以下とする場合に水分含量1
重量%以下、緑色乾燥野菜含量を固形分換算で1重量%
超35重量%以下とする場合に水分含量3重量%以下と
する。That is, when no particular antioxidant is added to the oil / fat composition, when the content of green dried vegetables is from 0.01% by weight to 0.1% by weight in terms of solid content, the water content is 0.1% by weight. 5% by weight or less, moisture content is 1 when green dried vegetable content is more than 0.1% by weight and 1% by weight or less in terms of solid content.
1% by weight or less, based on the solid content
When the content is more than 35% by weight or less, the water content is 3% by weight or less.
【0030】また、油脂組成物中に酸化防止剤を0.0
1重量%以上10重量%以下含有させる場合には、緑色
乾燥野菜含量を固形分換算で0.01重量%以上0.1
重量%以下とする場合に水分含量2重量%以下、緑色乾
燥野菜含量を固形分換算で0.1重量%超1重量%以下
とする場合に水分含量3重量%以下、緑色乾燥野菜含量
を固形分換算で1重量%超35重量%以下とする場合に
水分含量5重量%以下とする。The antioxidant is added to the fat and oil composition in an amount of 0.0
When the content is 1% by weight or more and 10% by weight or less, the content of green dried vegetables is 0.01% by weight or more and 0.1% by weight in terms of solid content.
When the content is less than 2% by weight, the moisture content is less than 2% by weight, and when the content of green dried vegetables is more than 0.1% by weight and less than 1% by weight, the moisture content is less than 3% by weight, and the content of dried green vegetables is solid. When the content is more than 1% by weight and 35% by weight or less, the water content is 5% by weight or less.
【0031】油脂組成物には、スプレッド性や口溶け感
を向上させるため、必要に応じてホイップ処理などによ
り気泡を含有させてもよい。ホイップする場合には、窒
素ガス、炭酸ガス、アルゴンガス、ヘリウムガス等の不
活性ガスや空気を使用することができる。The oil or fat composition may contain air bubbles as necessary by whipping or the like in order to improve spreadability and a feeling of melting in the mouth. In the case of whipping, an inert gas such as nitrogen gas, carbon dioxide gas, argon gas, helium gas or air can be used.
【0032】油脂組成物の粘度は、緑色乾燥野菜、その
他の具材、添加剤が沈殿や凝集をおこすことなく、均一
に分散するように、5〜35℃において2000mPa
・s以上のゲル状からペースト状又は可塑性を有する状
態とすることが好ましい。また、油脂組成物を可撓性容
器に充填し、可撓性容器の口部から押し出して使用する
場合には、油脂組成物の使用時の液だれを防止すると共
に、可撓性容器から油脂組成物を押し出し易くするた
め、油脂組成物の粘度は5〜35℃において4000m
Pa・s以上とすることが好ましく、特に、4000m
Pa・s〜100万mPa・sとすることが好ましい。The viscosity of the oil and fat composition is set to 2000 mPa. At 5 to 35 ° C. so that the dried green vegetables, other ingredients and additives are uniformly dispersed without causing precipitation or aggregation.
-It is preferable to change from a gel state of s or more to a paste state or a state having plasticity. When the oil or fat composition is filled in a flexible container and is used by being pushed out from the mouth of the flexible container, dripping during use of the oil or fat composition is prevented, and the oil or fat is removed from the flexible container. In order to make the composition easier to extrude, the viscosity of the fat or oil composition is 4000 m at 5-35 ° C.
Pa · s or more, preferably 4000 m
It is preferable to set Pa · s to 1,000,000 mPa · s.
【0033】なお、上述の粘度は、B型粘度計におい
て、常法にしたがってNo.2〜No.7のローターを
2〜10rpmで回転させて測定した場合の数値であ
る。The above viscosity was measured using a B-type viscometer according to a conventional method. 2-No. 7 is a numerical value obtained by rotating the rotor 7 at 2 to 10 rpm.
【0034】また、油脂組成物の粘度を上述のように調
整する方法としては、例えば、高融点油脂と低融点油脂
の配合量を変えたり、澱粉、ガム類等を添加する。As a method for adjusting the viscosity of the oil / fat composition as described above, for example, the amounts of the high melting oil / fat and the low melting oil / fat are changed, and starch, gums and the like are added.
【0035】油脂組成物の調製方法としては、油脂、緑
色乾燥野菜及び必要に応じて配合するその他の具材、酸
化防止剤、添加剤を70〜100℃で加熱混和し、0〜
15℃の水等の冷媒で冷却することにより室温程度に冷
却し、その後3分〜1時間軽く撹拌し、脱気(バキュー
ムゲージ76cmHgで0.01〜1時間程度)後可撓
性容器に充填し、シールして6時間から10日間、好ま
しくは2日間〜5日間常温で静置する。The method of preparing the oil and fat composition is as follows: oil and fat, green dried vegetables and other ingredients, antioxidants and additives to be blended if necessary, are heated and mixed at 70 to 100 ° C.
Cool to about room temperature by cooling with a refrigerant such as water at 15 ° C., then lightly agitate for 3 minutes to 1 hour, deaerate (about 0.01 to 1 hour with a vacuum gauge of 76 cmHg) and fill in a flexible container Then, it is sealed and left at room temperature for 6 hours to 10 days, preferably 2 days to 5 days.
【0036】本発明の油脂組成物は任意の軟質あるいは
硬質の容器に充填して使用することができる。例えば、
蓋付きあるいはコック付きの容器、軟質チューブ、可撓
性小袋、ディスペンバッグ等を使用することができる。
スプーン等の器具を使用することなく、油脂組成物を簡
便に容器から繰り返し押し出すことができる点からは、
軟質チューブに充填することが好ましい。The oil or fat composition of the present invention can be used by filling it in any soft or hard container. For example,
Containers with lids or cocks, soft tubes, flexible sachets, dispensing bags, etc. can be used.
From the point that the fat and oil composition can be easily and repeatedly extruded from the container without using a device such as a spoon,
It is preferable to fill the flexible tube.
【0037】本発明の油脂組成物は、常温でペースト状
から可塑性を有する高融点油脂を含む場合には、60℃
程度以上の加熱処理を受ける食品に使用することが好ま
しい。より具体的には、ガーリックライス等の飯類、パ
スタ、トースト、ステーキ、温野菜、インスタントラー
メン等の加熱調理用食品に、予め、本発明の油脂組成物
を塗りあるいは混ぜ、その後その食品を加熱するか、又
は加熱済みの食品に本発明の油脂組成物を塗りあるいは
混ぜることにより、簡便に食品に緑色乾燥野菜の彩りと
風味を付与することができる。The oil composition of the present invention, when containing a high melting point oil having a plasticity from a paste at room temperature, has a temperature of 60 ° C.
It is preferable to use it for foods that are subjected to heat treatment of a degree or more. More specifically, cooked foods such as rice, such as garlic rice, pasta, toast, steak, hot vegetables, instant noodles, etc., in advance, apply or mix the oil or fat composition of the present invention, and then heat the food Alternatively, by applying or mixing the oil or fat composition of the present invention on a heated food, the color and flavor of green dried vegetables can be easily imparted to the food.
【0038】[0038]
【実施例】以下、本発明を実施例に基づいて具体的に説
明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.
【0039】油脂組成物として、表1の配合のガーリッ
クトースト用スプレッドを製造した。この場合、表1の
原料を釜の中に投入し、撹拌しながら加熱し、90℃に
達したところでさらに10分間撹拌し、10℃の冷却水
で冷却し、脱気(バキュームゲージ76cmHg、10
分間)して開口面積40mm2、PE/EVOH/PE
の多層材料からなる蓋付軟質チューブに充填し、シール
後常温で3日間保管し、ガーリックトースト用スプレッ
ドを製造した。As an oil / fat composition, spreads for garlic toast having the composition shown in Table 1 were produced. In this case, the raw materials shown in Table 1 were charged into a kettle, heated with stirring, and when the temperature reached 90 ° C., the mixture was further stirred for 10 minutes, cooled with 10 ° C. cooling water, and degassed (vacuum gauge: 76 cmHg, 10 g).
Min) and the opening area is 40 mm 2 , PE / EVOH / PE
Was filled in a flexible tube with a lid made of the above multilayer material, and after sealing, stored at room temperature for 3 days to produce a spread for garlic toast.
【0040】得られたガーリックトースト用スプレッド
の水分含量をカールフィッシャー法で測定したところ、
0.1重量%であった。The water content of the obtained garlic toast spread was measured by the Karl Fischer method.
0.1% by weight.
【0041】また、乾燥パセリの配合量を表2のように
変えると共に、原料粉体(粉糖、粉塩、ショ糖脂肪酸エ
ステル及び乾燥パセリ)に所定の水分を与えることによ
り油脂組成物中の水分含量を表2のように変え、上記と
同様にして油脂組成物を製造した。The amount of the dried parsley was changed as shown in Table 2 and the raw material powder (powdered sugar, powdered salt, sucrose fatty acid ester, and dried parsley) was given a predetermined amount of water, so that the oil and fat composition in the oil and fat composition was changed. The water content was changed as shown in Table 2, and an oil and fat composition was produced in the same manner as described above.
【0042】さらに、酸化防止剤としてビタミンCを1
重量%添加する以外は表1と同様の成分の油脂組成物に
ついても、乾燥パセリの配合量と油脂組成物中の水分含
量を表3のように変えて油脂組成物を製造した。Further, vitamin C is added as an antioxidant.
With respect to the oil and fat composition having the same components as in Table 1 except that it was added by weight%, an oil and fat composition was produced by changing the amount of dry parsley and the water content in the oil and fat composition as shown in Table 3.
【0043】得られたそれぞれの油脂組成物を25℃で
保存し、1ヶ月後及び2ヶ月後に油脂組成物中の乾燥パ
セリを目視観察し、その退色又は褐変の程度を次ぎの基
準にしたがって評価した。結果を表2及び表3に示す。Each of the obtained fat and oil compositions was stored at 25 ° C., and after one month and two months, the dried parsley in the fat and oil composition was visually observed, and the degree of fading or browning was evaluated according to the following criteria. did. The results are shown in Tables 2 and 3.
【0044】退色又は褐変の評価基準 ○:退色も褐変も生じていない △:僅かに退色している ×:褐変しているEvaluation criteria for fading or browning :: Neither fading nor browning occurred Δ: Slight fading ×: Browning
【0045】[0045]
【表1】 表注(*1)菜種微水添油(上昇融点5℃) (*2)菜種極度硬化油(上昇融点55℃)[Table 1] Table (* 1) Rapeseed lightly hydrogenated oil (5 ° C rising temperature) (* 2) Rapeseed extremely hardened oil (55 ° C rising melting point)
【0046】[0046]
【表2】酸化防止剤非含有油脂組成物の退色と褐変 保存1ヶ月 水分含量(wt%)乾燥パセリ含量(wt%) 0.1 0.5 1 2 3 4 0.01 ○ △ × × × × 0.1 ○ △ × × × × 1 ○ ○ △ × × × 10 − ○ ○ ○ △ × 35 − − − ○ △ × 保存2ヶ月 水分含量(wt%)乾燥パセリ含量(wt%) 0.1 0.5 1 2 3 4 0.01 ○ △ × × × × 0.1 ○ △ × × × × 1 ○ ○ △ × × × 10 − ○ ○ ○ △ × 35 − − − ○ △ × [Table 2] Discoloration and browning storage of antioxidant-free oil / fat composition 1 month Water content (wt%) Dry parsley content (wt%) 0.1 0.5 1 2 3 4 0.01 ○ △ × × × × 0.1 ○ △ × × × × 1 ○ ○ △ × × × 10 − ○ ○ ○ × × 35 − − − ○ △ × 2 months storage moisture content (wt%) dry parsley content (wt%) 0.1 0.5 1 2 3 4 0.01 ○ △ × × × × 0.1 ○ △ × × × × 1 ○ ○ △ × × × 10 − ○ ○ ○ △ × 35 − − − ○ △ ×
【0047】[0047]
【表3】酸化防止剤(ヒ゛タミンC)含有油脂組成物の退色と褐変
保存1ヶ月 水分含量(wt%)乾燥パセリ含量(wt%) 0.1 0.5 1 2 3 4 5 6 0.01 ○ ○ ○ △ × × × × 0.1 ○ ○ ○ △ × × × × 1 ○ ○ ○ ○ △ × × × 10 − ○ ○ ○ ○ ○ △ × 35 − − − ○ ○ ○ △ × 保存2ヶ月 水分含量(wt%)乾燥パセリ含量(wt%) 0.1 0.5 1 2 3 4 5 6 0.01 ○ ○ ○ △ × × × × 0.1 ○ ○ ○ △ × × × × 1 ○ ○ ○ ○ △ × × × 10 − ○ ○ ○ ○ ○ △ × 35 − − − ○ ○ ○ △ × [Table 3] Discoloration and browning of antioxidant (hydramine C) -containing oil and fat composition
1 month storage moisture content (wt%) dry parsley content (wt%) 0.1 0.5 1 2 3 4 5 6 0.01 ○ ○ ○ △ × × × × 0.1 ○ ○ ○ △ × × × × 1 ○ ○ ○ ○ △ × × × 10 − ○ ○ ○ ○ ○ △ × 35 − − − ○ ○ ○ △ × 2 months storage moisture content (wt%) dry parsley content (wt%) 0.1 0.5 1 2 3 4 5 6 0.01 ○ ○ ○ △ × × × × 0.1 ○ ○ ○ △ × × × × 1 ○ ○ ○ ○ △ × × × 10 − ○ ○ ○ ○ ○ △ × 35 − − − ○ ○ ○ △ ×
【0048】表2及び表3から、油脂組成物の水分含量
を乾燥パセリの固形分含量に応じて特定濃度以下とする
ことにより、油脂組成物の保存後のパセリの退色及び褐
変が防止されることがわかる。また、表2及び表3の結
果を比較することにより、油脂組成物に酸化防止剤を含
有させると、乾燥パセリの退色及び褐変が生じない水分
含量を引き上げられることがわかる。From Tables 2 and 3, it can be seen that by setting the water content of the oil / fat composition to a specific concentration or less according to the solid content of the dried parsley, the discoloration and browning of the parsley after storage of the oil / fat composition are prevented. You can see that. Further, by comparing the results of Tables 2 and 3, it can be seen that when an antioxidant is added to the fat or oil composition, the moisture content of the dried parsley that does not cause discoloration and browning can be increased.
【0049】[0049]
【発明の効果】本発明によれば、緑色乾燥野菜を含有し
た風味付け用の油脂組成物において、保存中の緑色乾燥
野菜の褐変を防止することができる。According to the present invention, browning of green dried vegetables during storage can be prevented in a flavoring fat or oil composition containing green dried vegetables.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 河村 満 東京都府中市住吉町5−13−1 キユーピ ー株式会社研究所内 Fターム(参考) 4B026 DC02 DG01 DG11 DL02 DL06 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Mitsuru Kawamura 5-13-1, Sumiyoshi-cho, Fuchu-shi, Tokyo F-term in KP Co., Ltd. F-term (reference) 4B026 DC02 DG01 DG11 DL02 DL06
Claims (5)
て、油脂含量が30重量%以上、具材含量が固形分換算
で0.01重量%以上35重量%以下であり、具材とし
て緑色乾燥野菜が含まれ、緑色乾燥野菜含量が固形分換
算で0.01重量%以上0.1重量%以下の場合に水分
含量0.5重量%以下、緑色乾燥野菜含量が固形分換算
で0.1重量%超1重量%以下の場合に水分含量1重量
%以下、緑色乾燥野菜含量が固形分換算で1重量%超3
5重量%以下の場合に水分含量3重量%以下であること
を特徴とする油脂組成物。1. A fat or oil composition comprising fats and oils and ingredients, wherein the fat and oil content is 30% by weight or more, the ingredient content is 0.01% by weight or more and 35% by weight or less in terms of solid content. Green dried vegetables are contained, and when the content of green dried vegetables is 0.01% by weight or more and 0.1% by weight or less in terms of solids, the water content is 0.5% by weight or less and the green dried vegetables content is 0 in terms of solids. When the content is more than 1% by weight and 1% by weight or less, the moisture content is 1% by weight or less, and the green dried vegetable content is more than 1% by weight in terms of solid content.
An oil or fat composition characterized by having a water content of 3% by weight or less when it is 5% by weight or less.
組成物であって、油脂含量が30重量%以上、具材含量
が固形分換算で0.01重量%以上35重量%以下、酸
化防止剤含量が0.01重量%以上10重量%以下であ
り、具材として緑色乾燥野菜が含まれ、緑色乾燥野菜含
量が固形分換算で0.01重量%以上0.1重量%以下
の場合に水分含量2重量%以下、緑色乾燥野菜含量が固
形分換算で0.1重量%超1重量%以下の場合に水分含
量3重量%以下、緑色乾燥野菜含量が固形分換算で1重
量%超35重量%以下の場合に水分含量5重量%以下で
あることを特徴とする油脂組成物。2. An oil / fat composition comprising an oil / fat, an ingredient, and an antioxidant, wherein the oil / fat content is 30% by weight or more, and the ingredient content is 0.01% to 35% by weight in terms of solid content, and When the inhibitor content is 0.01% by weight or more and 10% by weight or less, green vegetables are included as ingredients, and the green vegetable content is 0.01% by weight or more and 0.1% by weight or less in terms of solid content. If the moisture content is 2% by weight or less and the green dried vegetable content is more than 0.1% by weight in terms of solids and 1% or less, the moisture content is 3% by weight or less and the green dried vegetable content is more than 1% by weight in terms of solids An oil or fat composition characterized by having a water content of 5% by weight or less when it is 35% by weight or less.
1又は2記載の油脂組成物。3. The fat or oil composition according to claim 1, wherein the fat or oil content is 60% by weight or more.
a・s以上で、緑色乾燥野菜が均一に分散している請求
項1〜3のいずれかに記載の油脂組成物。4. The viscosity at 5 to 35 ° C. is 2000 mP.
The oil / fat composition according to any one of claims 1 to 3, wherein the green dried vegetables are uniformly dispersed at at least a · s.
a・s以上で可撓性容器に充填されている請求項4記載
の油脂組成物。5. A viscosity at 5 to 35 ° C. of 4000 mP.
5. The fat or oil composition according to claim 4, wherein the fat or oil composition is filled in a flexible container at a value of at least as.
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JP11032040A JP3106465B2 (en) | 1999-02-09 | 1999-02-09 | Oil composition |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007143417A (en) * | 2005-11-24 | 2007-06-14 | Q P Corp | Aerated oil-and-fat food product for toast |
JP2010124760A (en) * | 2008-11-27 | 2010-06-10 | Q P Corp | Oil-and-fat food for toast |
JP4597271B1 (en) * | 2010-02-17 | 2010-12-15 | キユーピー株式会社 | Method for producing non-aqueous pasty oil and fat food |
WO2011102004A1 (en) * | 2010-02-17 | 2011-08-25 | キユーピー 株式会社 | Method for producing nonaqueous paste-type fat-based food |
JP2019187392A (en) * | 2018-04-27 | 2019-10-31 | キユーピー株式会社 | Packaged oil sauce |
-
1999
- 1999-02-09 JP JP11032040A patent/JP3106465B2/en not_active Expired - Lifetime
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007143417A (en) * | 2005-11-24 | 2007-06-14 | Q P Corp | Aerated oil-and-fat food product for toast |
JP4519062B2 (en) * | 2005-11-24 | 2010-08-04 | キユーピー株式会社 | Aerated oil or fat food for French toast or sugar toast |
JP2010124760A (en) * | 2008-11-27 | 2010-06-10 | Q P Corp | Oil-and-fat food for toast |
JP4597271B1 (en) * | 2010-02-17 | 2010-12-15 | キユーピー株式会社 | Method for producing non-aqueous pasty oil and fat food |
WO2011102004A1 (en) * | 2010-02-17 | 2011-08-25 | キユーピー 株式会社 | Method for producing nonaqueous paste-type fat-based food |
JP2019187392A (en) * | 2018-04-27 | 2019-10-31 | キユーピー株式会社 | Packaged oil sauce |
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JP3106465B2 (en) | 2000-11-06 |
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