JP2003061576A - Oil and fat for coating - Google Patents
Oil and fat for coatingInfo
- Publication number
- JP2003061576A JP2003061576A JP2001262366A JP2001262366A JP2003061576A JP 2003061576 A JP2003061576 A JP 2003061576A JP 2001262366 A JP2001262366 A JP 2001262366A JP 2001262366 A JP2001262366 A JP 2001262366A JP 2003061576 A JP2003061576 A JP 2003061576A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- oils
- fats
- coating
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、室温で液状から半
固形状の状態のものであって、酸化安定性に優れ、しか
もスナック類の外観及び食感の油っぽさを低減すること
ができるコーティング用油脂に関する。TECHNICAL FIELD The present invention is in a liquid to semi-solid state at room temperature, has excellent oxidative stability, and can reduce the appearance and mouthfeel of oily snacks. The present invention relates to coating fats and oils.
【０００２】[0002]
【従来の技術】スナック類のコーティング用油脂は、シ
ーズニングの固着、サクミ感の付与、サクミ感の劣化防
止および保存安定性の向上等を目的に、大豆油、菜種
油、米油、綿実油等の液状油、あるいはパーム油、水添
硬化油等の固形脂が従来から使用されている。これらコ
ーティング用油脂は、スナックの表面にコーティングさ
れ空気と接触する面積が広いため酸化安定性が求められ
る。通常の液状油は不飽和脂肪酸が多く酸化安定性に劣
り、スナックを保管している間に酸化し風味劣化を起こ
し、しかも食感が油っぽくなる。そこで酸化安定性を高
めるために飽和脂肪酸量の多い水添硬化油等を用いる
が、風味や食感が悪くなり、また色調が白っぽくなり、
つやがなくなる。さらに融点が高く作業性が悪い等の問
題点を有している。BACKGROUND ART Oils and fats for coating snacks are liquids such as soybean oil, rapeseed oil, rice oil and cottonseed oil for the purpose of fixing seasoning, imparting a crispness, preventing deterioration of the crispness and improving storage stability. Conventionally, oil or solid fat such as palm oil or hydrogenated hydrogenated oil has been used. These coating fats and oils are required to have oxidative stability because they are coated on the surface of the snack and have a large area in contact with air. Ordinary liquid oil contains a large amount of unsaturated fatty acids and is inferior in oxidative stability, and oxidizes during storage of the snack to cause deterioration in flavor, and the texture becomes oily. Therefore, hydrogenated hydrogenated oil with a large amount of saturated fatty acid is used to increase the oxidation stability, but the flavor and texture become poor, and the color tone becomes whitish.
It loses its luster. Further, there are problems such as high melting point and poor workability.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、室温で液状
から半固形状であって、酸化安定性に優れ、しかもスナ
ック類の外観及び食感の油っぽさを低減することができ
るコーティング用油脂を提供することである。DISCLOSURE OF THE INVENTION The present invention is a coating which is liquid to semi-solid at room temperature, has excellent oxidative stability, and can reduce the appearance and texture of oily snacks. The purpose is to provide oils and fats for use.
【０００４】[0004]
【課題を解決するための手段】本発明者らは上記課題を
解決するために、鋭意検討を重ねた結果、特定の脂肪酸
組成を有するコーティング用油脂を用いることで、室温
で液状から半固形状であって酸化安定性に優れ、スナッ
ク類の風味安定性がよく、しかもスナック類の外観およ
び食感に油っぽさが低減されることを見出し、本発明を
完成した。すなわち、油脂の全構成脂肪酸中に炭素数６
〜１０の飽和脂肪酸を５〜６０質量％以上含有し、か
つ、炭素数１４〜２２の飽和脂肪酸を１０〜５０質量％
以上含有するコーティング用油脂を提供する。また、前
記油脂が、１種又は２種以上の動植物由来油脂と、中鎖
脂肪酸トリグリセリドを含有するコーティング用油脂を
提供する。また、前記油脂が、１種又は２種以上の動植
物由来油脂と、中鎖脂肪酸トリグリセリドとをエステル
交換することにより得られる油脂を４０〜１００質量％
含むコーティング用油脂を提供する。さらにまた、前記
コーティング用油脂を使用したスナック類を提供する。Means for Solving the Problems The inventors of the present invention have conducted extensive studies in order to solve the above-mentioned problems, and as a result, by using a coating oil having a specific fatty acid composition, a liquid or semi-solid form at room temperature can be obtained. Therefore, they have found that they are excellent in oxidative stability, have good flavor stability of snacks, and reduce oiliness in appearance and texture of snacks, and thus completed the present invention. That is, the total constituent fatty acids of fats and oils have 6 carbon atoms.
10 to 10% by mass of saturated fatty acids of 10 to 10 and 10 to 50% by mass of saturated fatty acids of 14 to 22 carbon atoms
A coating oil and fat containing the above is provided. Moreover, the said oils and fats provide the oils and fats for coatings containing one or more types of animal and plant derived oils and fats, and medium chain fatty acid triglyceride. Moreover, the said fats and oils are 40-100 mass% of fats and oils obtained by transesterifying 1 or 2 or more types of plant and animal derived fats and oils, and medium chain fatty acid triglyceride.
A coating oil and fat containing the same is provided. Furthermore, a snack using the coating fat is provided.
【０００５】[0005]
【発明の実施の形態】以下本発明を詳しく説明する。本
発明における中鎖脂肪酸トリグリセリドとは、炭素数８
〜１０の直鎖状飽和脂肪酸とグリセリンのトリエステル
化物で、一般にはグリセリンと脂肪酸の直接エステル化
反応もしくはグリセリンと脂肪酸低級アルコールエステ
ルのエステル交換反応で合成されたものを用いることが
できる。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The medium-chain fatty acid triglyceride in the present invention has 8 carbon atoms.
-10 to a triester of linear saturated fatty acid and glycerin, which are generally synthesized by direct esterification reaction of glycerin and fatty acid or transesterification reaction of glycerin and fatty acid lower alcohol ester can be used.
【０００６】本発明に用いることができる動植物由来油
としては、大豆油、菜種油、コーン油、ゴマ油、ゴマサ
ラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレ
イン酸紅花油、ひまわり油、高オレイン酸ひまわり油、
綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼル
ナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、
エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽
油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、
ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、品種
改良によって低飽和化されたこれらの油脂およびこれら
の水素添加油脂、分別油脂等が挙げられるがこれらに限
定するものではない。The animal and plant derived oil that can be used in the present invention includes soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, High oleic sunflower oil,
Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil,
Perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow,
Examples include, but are not limited to, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, these fats and oils that have been low-saturated by breed improvement, their hydrogenated fats and oils, and fractionated fats and oils.
【０００７】上記、中鎖脂肪酸トリグリセリドおよび動
植物油脂を用いて本発明を実施するが、望ましい酸化安
定性を得るためには、油脂の全構成脂肪酸中に飽和脂肪
酸含量が一定量以上必要で、さらにコーティング用油脂
の液状から半固体状として固さを抑え、スナック類の風
味で油っぽさを抑えるために油脂を構成する飽和脂肪酸
の一定量以上は中鎖飽和脂肪酸である必要がある。しか
し、油脂を構成する全飽和脂肪酸中の中鎖脂肪酸質量が
増えた場合、スナック類の油染み現象が生じるという問
題が発生する。また、酸化安定性は長鎖脂肪酸質量が増
えても改善するが、長鎖脂肪酸質量が多すぎると油脂が
固すぎてスナック類製造の作業性やスナック類の食感、
外観が悪化する。しかし、一定量の長鎖飽和脂肪酸質量
が存在すると油染みを抑えることができるため、飽和脂
肪酸の中の一定量以上は長鎖飽和脂肪酸である必要があ
る。The above-mentioned medium-chain fatty acid triglyceride and animal and vegetable oils and fats are used to carry out the present invention. In order to obtain the desired oxidative stability, a certain amount or more of saturated fatty acid must be contained in all fatty acids constituting the fats and oils. In order to reduce the hardness of the coating oil / fat from a liquid state to a semi-solid state and suppress the hardness, and to suppress the oilyness due to the flavor of snacks, a certain amount or more of saturated fatty acids constituting the oil / fat must be medium chain saturated fatty acids. However, when the amount of medium-chain fatty acids in the total saturated fatty acids constituting fats and oils increases, there is a problem in that the oil stain phenomenon of snacks occurs. Further, the oxidative stability is improved even if the mass of long-chain fatty acids increases, but if the mass of long-chain fatty acids is too large, the fats and oils are too hard and the workability of snacks production and the texture of snacks,
The appearance deteriorates. However, when a certain amount of long-chain saturated fatty acid mass is present, oil stains can be suppressed, so a certain amount or more of saturated fatty acids must be long-chain saturated fatty acids.
【０００８】従って、本発明のコーティング用油脂は、
油脂の全構成脂肪酸中、炭素数６〜１０の飽和脂肪酸を
５〜６０質量％含有し、好ましくは５〜４０質量％、最
も好ましくは１０〜４０質量％含有し、炭素数１４〜２
２の飽和脂肪酸を１０〜５０質量％含有し、好ましくは
１０〜４０質量％、最も好ましくは１０〜３０質量％含
有する。油脂の全構成脂肪酸中、炭素数６〜１０の飽和
脂肪酸が５質量％未満であると低融点化及び油っぽさ抑
制が難しく、６０質量％を超えるとスナック類の油染み
現象が生じてしまう。油脂の全構成脂肪酸中、炭素数１
４〜２２の飽和脂肪酸が１０質量％未満であると酸化安
定性が悪くなり、５０質量％を超えると油脂が固くなっ
てしまう。全構成脂肪酸中のそれらの質量比は、炭素数
６〜１０の飽和脂肪酸／炭素数１４〜２２の飽和脂肪酸
＝１／３〜３／１が好ましく、１／２〜２／１がさらに
好ましい。この範囲を外れて全構成脂肪酸中の炭素数６
〜１０の飽和脂肪酸比率が多くなると、スナック類の油
染みという問題が発生しやすくなり、全構成脂肪酸中の
炭素数１４〜２２の飽和脂肪酸が多くなれば、スナック
類製造の作業性やスナック類の食感、外観が悪化する。Therefore, the coating fat of the present invention is
Among all the constituent fatty acids of fats and oils, it contains 5 to 60 mass% of saturated fatty acids having 6 to 10 carbon atoms, preferably 5 to 40 mass%, most preferably 10 to 40 mass%, and 14 to 2 carbon atoms.
It contains 10 to 50% by mass, preferably 10 to 40% by mass, and most preferably 10 to 30% by mass of the saturated fatty acid of 2. When the saturated fatty acid having 6 to 10 carbon atoms is less than 5% by mass in all the constituent fatty acids of fats and oils, it is difficult to lower the melting point and suppress oiliness, and when it exceeds 60% by mass, an oil stain phenomenon of snacks occurs. . 1 carbon atom in all fatty acids of fats and oils
If the saturated fatty acid of 4 to 22 is less than 10% by mass, the oxidative stability becomes poor, and if it exceeds 50% by mass, the fat or oil becomes hard. The mass ratio of them in all the constituent fatty acids is preferably saturated fatty acid having 6 to 10 carbon atoms / saturated fatty acid having 14 to 22 carbon atoms = 1/3 to 3/1, and more preferably 1/2 to 2/1. Out of this range, carbon number 6 in all constituent fatty acids
If the saturated fatty acid ratio of -10 is increased, the problem of oil stains on snacks is more likely to occur, and if the saturated fatty acid having 14 to 22 carbon atoms in the total constituent fatty acids is increased, the workability of snacks production and snack Texture and appearance deteriorate.
【０００９】本発明のコーティング用油脂は前述の２種
以上の油脂を混合して得ることができるが、必要に応じ
てエステル交換したものも使用できる。エステル交換
は、アルカリ触媒を用いたケミカル反応、酵素を用いた
酵素反応があり、油脂の風味・色の点で酵素反応が好ま
しいが、これに限定するものではない。また、得られた
エステル交換油脂の１，３位の脂肪酸と２位の脂肪酸の
組成に偏りがあってもなくてもよい。さらに、融点、Ｓ
ＦＩ等の物性面を調整するために、得られたエステル交
換油を分別もしくは他の油脂と混合しても差し支えな
い。本発明においていては、コーティング用油脂の４０
〜１００質量％、好ましくは６０〜１００質量％、最も
好ましくは８０〜１００質量％が、１種又は２種以上の
動植物由来油脂と中鎖脂肪酸トリグリセリドをエステル
交換して得られる油脂である場合、コーティング油脂の
酸化安定性がより高くなり好ましい。The coating oil and fat of the present invention can be obtained by mixing two or more kinds of the above-mentioned oils and fats, but if necessary transesterification can also be used. The transesterification includes a chemical reaction using an alkali catalyst and an enzymatic reaction using an enzyme, and the enzymatic reaction is preferable in terms of flavor and color of fats and oils, but is not limited thereto. Further, the composition of the fatty acids at the 1- and 3-positions and the fatty acid at the 2-position of the obtained transesterified oil and fat may or may not be biased. In addition, melting point, S
The obtained transesterified oil may be fractionated or mixed with another oil or fat to adjust the physical properties such as FI. In the present invention, the coating oil and fat 40
~ 100% by mass, preferably 60 to 100% by mass, most preferably 80 to 100% by mass is a fat or oil obtained by transesterifying one or more kinds of animal and plant derived fats and oils and medium chain fatty acid triglycerides, It is preferable because the coating oil and fat has higher oxidative stability.
【００１０】このようにして得られる本発明のコーティ
ング用油脂は、そのままで、もしくは必要に応じて通常
用いられる添加剤を配合して、コーティング用油脂とし
て使用することができる。前記添加剤としては、保存安
定性向上、酸化安定性向上、熱安定性向上、低温化での
結晶抑制等を目的としたものであって、例えばポリグリ
セリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビ
タン脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪
酸エステル、リグナン、コエンザイムＱ、オリザノー
ル、ジグリセリド、シリコーン、トコフェロール、レシ
チン等が挙げられる。The coating oil / fat of the present invention thus obtained can be used as it is or as a coating oil / fat, if necessary, with an additive usually used. The additives are those for the purpose of improving storage stability, oxidative stability, thermal stability, suppressing crystallization at low temperature, and include, for example, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid. Esters, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol, lecithin and the like can be mentioned.
【００１１】本発明においてスナック類とはせんべい、
あられ、ビスケット、クラッカー、プレッツェル、クッ
キー、コーンパフ、コーンフレークス、ポップコーン、
ポテトチップス、ナッツ類等のスナック菓子を主にいう
が、シーズニングの固着、サクミ感の付与、サクミ感の
劣化防止および保存安定性の向上等を目的にコーティン
グ用油脂を使用する食品であれば種類は問わない。例え
ばピザ、パイ、ケーキ、シリアル等が挙げられる。本発
明のコーティング油脂を使用してこれらスナック類を作
ると、スナック類製造の作業性が良く、スナック類の酸
化安定性、食感、外観が良好なスナック類を得ることが
できる。In the present invention, a snack is a rice cracker,
Hail, biscuit, cracker, pretzel, cookie, corn puff, corn flakes, popcorn,
Mainly refers to snack foods such as potato chips and nuts, but the types of foods that use coating fat for the purpose of fixing seasoning, imparting a feeling of crispy, preventing deterioration of the feeling of crispy and improving storage stability, etc. It doesn't matter. Examples include pizza, pies, cakes and cereals. When these snacks are produced using the coating fat of the present invention, the workability of producing snacks is good, and snacks having good oxidative stability, texture and appearance can be obtained.
【００１２】[0012]
【実施例】以下実施例を挙げて本発明をより具体的に説
明するが、本発明はそれらによって限定されるものでは
ない。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.
【００１３】比較例１〜３
表１に示す通り、菜種油、硬化油を単独もしくは混合
し、比較例１、２を調整した。さらに、中鎖脂肪酸トリ
グリセリドを単独で用い比較例３とした。各実施例の状
態と過酸化物価（ＰＯＶ）の値を表１に示した。次に表
２に示す配合と製造法でスナックａを調製した。放冷後
ポリプロピレン製の袋につめ、外観、風味、食感、油っ
ぽさについて過酸化物価測定および官能評価を行った。
その結果を表３に示す。さらに、３ヶ月常温にて保管
し、同様に過酸化物価測定および官能評価を行った。そ
の結果を表４に示す。Comparative Examples 1 to 3 As shown in Table 1, Comparative Examples 1 and 2 were prepared by mixing rapeseed oil and hydrogenated oil alone or in mixture. Further, Comparative Example 3 was prepared by using the medium-chain fatty acid triglyceride alone. Table 1 shows the state of each example and the value of the peroxide value (POV). Next, snack a was prepared according to the formulation and manufacturing method shown in Table 2. After allowing to cool, the product was packed in a polypropylene bag and subjected to peroxide value measurement and sensory evaluation for appearance, flavor, texture, and oiliness.
The results are shown in Table 3. Further, it was stored at room temperature for 3 months, and the peroxide value was measured and the sensory evaluation was conducted in the same manner. The results are shown in Table 4.
【００１４】実施例１〜６
表１に示す通り、菜種油、硬化油Ａ、Ｂと中鎖脂肪酸ト
リグリセリドを混合し実施例１〜３を得た。さらに、混
合油を、攪拌機付き容器に入れ、６０℃反応温度下、ア
ルカリゲネス属の由来の１，３位特異性リパーゼ（名糖
産業（株）製）３０ｇで１０時間反応させた後、リパー
ゼを除き、常法により精製し実施例４〜６を得た。各実
施例の状態と過酸化物価の値を表１に示した。次に表２
に示す配合と製造法でスナックａを調製した。放冷後ポ
リプロピレン製の袋につめ、外観、風味、食感、油っぽ
さについて過酸化物価測定および官能評価を行った。そ
の結果を表３に示す。さらに、３ヶ月常温にて保管し、
同様に過酸化物価測定および官能評価を行った。その結
果を表４に示す。Examples 1 to 6 As shown in Table 1, rapeseed oil, hydrogenated oils A and B and medium chain fatty acid triglyceride were mixed to obtain Examples 1 to 3. Further, the mixed oil was placed in a vessel equipped with a stirrer and reacted with 30 g of 1,3-position specific lipase derived from Alcaligenes (Meito Sangyo Co., Ltd.) at a reaction temperature of 60 ° C. for 10 hours, and then lipase was added. Except for this, purification was carried out by a conventional method to obtain Examples 4 to 6. Table 1 shows the state and peroxide value of each example. Then Table 2
Snack a was prepared according to the formulation and manufacturing method shown in. After allowing to cool, the product was packed in a polypropylene bag and subjected to peroxide value measurement and sensory evaluation for appearance, flavor, texture, and oiliness. The results are shown in Table 3. Store at room temperature for 3 months,
Similarly, the peroxide value measurement and the sensory evaluation were performed. The results are shown in Table 4.
【００１５】[0015]
【表１】表１ コーティング油の原材料と性状
菜種油 ：菜種白絞油（日清製油（株）製）
硬化油Ａ：菜種硬化油（日清製油（株）製、融点３７
℃）
硬化油Ｂ：菜種硬化油（横関油脂工業（株）製、融点６
８℃、ヨウ素価０．９）
中鎖脂肪酸トリグリセリド ：中鎖脂肪酸トリグリセリ
ド（日清製油（株）製）[Table 1] Table 1 Raw materials and properties of coating oil Rapeseed oil: Rapeseed white squeezing oil (manufactured by Nisshin Oil Co., Ltd.) Hardened oil A: Rapeseed hydrogenated oil (manufactured by Nisshin Oil Co., Ltd., melting point 37)
Hardened oil B: Rapeseed hardened oil (Yokoseki Yushi Kogyo Co., Ltd., melting point 6)
8 ° C, iodine value 0.9) Medium chain fatty acid triglyceride: Medium chain fatty acid triglyceride (manufactured by Nisshin Oil Co., Ltd.)
【００１６】[0016]
【表２】表２ スナックの配合と製造法 [Table 2] Table 2 Snack composition and manufacturing method
【００１７】[0017]
【表３】表３ スナックａの製造時の評価
注）評価基準；５：良好、４：やや良好、３：普通、
２：やや不良、１：不良（表中の値は、パネル１０人の
平均値）[Table 3] Table 3 Evaluation during production of snack a Note) Evaluation criteria; 5: Good, 4: Fair, 3: Normal,
2: Slightly bad, 1: Bad (values in the table are average values of 10 panelists)
【００１８】[0018]
【表４】表４ スナックａの３ヶ月保存品の評価
注）評価基準；５：良好、４：やや良好、３：普通、
２：やや不良、１：不良（表中の値はパネル１０人の平
均値）
以上より、実施例１〜６のコーティング用油脂で製造し
たのスナックは外観、風味、食感、口溶けが良く、かつ
酸化安定性に優れていた。[Table 4] Table 4 Evaluation of 3-month preservation product of snack a Note) Evaluation criteria; 5: Good, 4: Fair, 3: Normal,
2: Slightly bad, 1: Poor (values in the table are average values of 10 panelists) From the above, the snacks produced from the coating fats and oils of Examples 1 to 6 have good appearance, flavor, texture, and melting in the mouth, Moreover, it was excellent in oxidation stability.
【００１９】比較例４〜６
表５に示す通り、パーム油、パーム分別油を単独で用
い、比較例４、５を調整した。各実施例の状態と過酸化
物価（ＰＯＶ）の値を表５に示した。次に表６に示す配
合と製造法でスナックｂを調製した。放冷後ポリプロピ
レン製の袋につめ、外観、風味、食感、油っぽさについ
て過酸化物価測定および官能評価を行った。その結果を
表７に示す。さらに、３ヶ月常温にて保管し、同様に過
酸化物価測定および官能評価を行った。その結果を表８
に示す。Comparative Examples 4 to 6 As shown in Table 5, Comparative Examples 4 and 5 were prepared using palm oil and palm fractionated oil alone. Table 5 shows the state and peroxide value (POV) of each example. Next, Snack b was prepared according to the formulation and manufacturing method shown in Table 6. After allowing to cool, the product was packed in a polypropylene bag and subjected to peroxide value measurement and sensory evaluation for appearance, flavor, texture, and oiliness. The results are shown in Table 7. Further, it was stored at room temperature for 3 months, and the peroxide value was measured and the sensory evaluation was conducted in the same manner. The results are shown in Table 8
Shown in.
【００２０】実施例７〜９
表５に示す通り、パーム油、パーム分別油と中鎖脂肪酸
トリグリセリドを混合し、ナトリウムメチラート０．３
％添加し、８０℃でエステル交換した。常法により精製
し実施例７、８を得た。さらに、実施例８にパーム油を
１：１の質量割合で混合し、実施例９を得た。各実施例
の状態とＡＯＭの値を表５に示した。次に表６に示す配
合と製造法でスナックｂを調製した。放冷後ポリプロピ
レン製の袋につめ、外観、風味、食感、油っぽさについ
て過酸化物価測定および官能評価を行った。その結果を
表７に示す。さらに、３ヶ月常温にて保管し、同様に過
酸化物価測定および官能評価を行った。その結果を表８
に示す。Examples 7 to 9 As shown in Table 5, palm oil, palm fractionated oil and medium chain fatty acid triglyceride were mixed to give sodium methylate 0.3.
% And transesterified at 80 ° C. Purification by a conventional method gave Examples 7 and 8. Further, palm oil was mixed with Example 8 at a mass ratio of 1: 1 to obtain Example 9. Table 5 shows the state and AOM value of each example. Next, Snack b was prepared according to the formulation and manufacturing method shown in Table 6. After allowing to cool, the product was packed in a polypropylene bag and subjected to peroxide value measurement and sensory evaluation for appearance, flavor, texture, and oiliness. The results are shown in Table 7. Further, it was stored at room temperature for 3 months, and the peroxide value was measured and the sensory evaluation was conducted in the same manner. The results are shown in Table 8
Shown in.
【００２１】[0021]
【表５】表５ コーティング油の原材料と性状
パーム油：精製パーム油（日清製油（株）製）
パーム分別油：スーパーオレイン（日清製油（株）製、
融点３７℃）
中鎖脂肪酸トリグリセリド：中鎖脂肪酸トリグリセリド
（日清製油（株）製）[Table 5] Table 5 Raw materials and properties of coating oil Palm oil: Refined palm oil (manufactured by Nisshin Oil Co., Ltd.) Palm fractionated oil: Super olein (manufactured by Nisshin Oil Co., Ltd.)
Melting point 37 ° C.) Medium chain fatty acid triglyceride: Medium chain fatty acid triglyceride (manufactured by Nisshin Oil Co., Ltd.)
【００２２】[0022]
【表６】表６ スナックの配合と製造法 [Table 6] Table 6 Snack composition and manufacturing method
【００２３】[0023]
【表７】表７ スナックｂの製造時の評価
注）評価基準；５：良好、４：やや良好、３：普通、
２：やや不良、１：不良（表中の値はパネル１０人の平
均値）[Table 7] Table 7 Evaluation during production of snack b Note) Evaluation criteria; 5: Good, 4: Fair, 3: Normal,
2: Slightly bad, 1: Bad (values in the table are average values of 10 panelists)
【００２４】[0024]
【表８】表８ スナックｂの３ヶ月保存品の評価
注）評価基準；５：良好、４：やや良好、３：普通、
２：やや不良、１：不良（表中の値はパネル１０人の平
均値）[Table 8] Table 8 Evaluation of snack b stored for 3 months Note) Evaluation criteria; 5: Good, 4: Fair, 3: Normal,
2: Slightly bad, 1: Bad (values in the table are average values of 10 panelists)
【００２５】以上より、実施例１〜６のコーティング用
油脂で製造したのスナックは外観、風味、食感、口溶け
が良く、かつ酸化安定性に優れていた。From the above, the snacks produced from the coating fats and oils of Examples 1 to 6 were good in appearance, flavor, texture and melting in the mouth, and were excellent in oxidative stability.
【００２６】[0026]
【発明の効果】本発明のコーティング用油脂は、室温で
液状から半固形状であって、酸化安定性に優れ、しかも
スナック類の外観及び食感の油っぽさを低減することが
できる。The coating oil and fat of the present invention is liquid to semi-solid at room temperature, has excellent oxidative stability, and can reduce the appearance and mouthfeel of oily snacks.
Claims (4)
の飽和脂肪酸を５〜６０質量％含有し、かつ、炭素数１
４〜２２の飽和脂肪酸を１０〜５０質量％含有すること
を特徴とするコーティング用油脂。1. The total number of constituent fatty acids of fats and oils is 6 to 10 carbon atoms.
Contains 5 to 60% by mass of saturated fatty acids and has 1 carbon atom
A coating fat containing 10 to 50% by mass of 4 to 22 saturated fatty acids.
由来油脂と、中鎖脂肪酸トリグリセリドを含有すること
を特徴とする請求項１記載のコーティング用油脂。2. The oil / fat for coating according to claim 1, wherein the oil / fat contains one or more kinds of animal or plant-derived oil / fat and a medium-chain fatty acid triglyceride.
由来油脂と、中鎖脂肪酸トリグリセリドとをエステル交
換することにより得られる油脂を４０〜１００質量％含
むことを特徴とする請求項１又は２記載のコーティング
用油脂。3. The oil and fat contains 40 to 100% by mass of oil and fat obtained by transesterifying one or more kinds of animal and plant derived oil and fat with medium-chain fatty acid triglyceride. Or the coating fat or oil according to 2.
脂を使用したスナック類。4. Snacks using the coating fat according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001262366A JP4407085B2 (en) | 2001-08-30 | 2001-08-30 | Oil for coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001262366A JP4407085B2 (en) | 2001-08-30 | 2001-08-30 | Oil for coating |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2003061576A true JP2003061576A (en) | 2003-03-04 |
| JP2003061576A5 JP2003061576A5 (en) | 2008-03-13 |
| JP4407085B2 JP4407085B2 (en) | 2010-02-03 |
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ID=19089274
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001262366A Expired - Fee Related JP4407085B2 (en) | 2001-08-30 | 2001-08-30 | Oil for coating |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009148259A (en) * | 2007-12-18 | 2009-07-09 | Lotte Confectionery Co Ltd | Method for producing snack food from bread |
| WO2011121989A1 (en) * | 2010-03-29 | 2011-10-06 | 株式会社カネカ | Coating fat composition and particulate composition using same |
| JP2015082999A (en) * | 2013-09-19 | 2015-04-30 | 日清オイリオグループ株式会社 | Transesterification fat and oily foods using the transesterification fat |
| JP2015192617A (en) * | 2014-03-31 | 2015-11-05 | 理研ビタミン株式会社 | Composition for preventing oxidation of nut |
| JP2017070311A (en) * | 2014-07-17 | 2017-04-13 | 日清オイリオグループ株式会社 | Nutritive composition |
-
2001
- 2001-08-30 JP JP2001262366A patent/JP4407085B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009148259A (en) * | 2007-12-18 | 2009-07-09 | Lotte Confectionery Co Ltd | Method for producing snack food from bread |
| WO2011121989A1 (en) * | 2010-03-29 | 2011-10-06 | 株式会社カネカ | Coating fat composition and particulate composition using same |
| JP2015082999A (en) * | 2013-09-19 | 2015-04-30 | 日清オイリオグループ株式会社 | Transesterification fat and oily foods using the transesterification fat |
| JP2015192617A (en) * | 2014-03-31 | 2015-11-05 | 理研ビタミン株式会社 | Composition for preventing oxidation of nut |
| JP2017070311A (en) * | 2014-07-17 | 2017-04-13 | 日清オイリオグループ株式会社 | Nutritive composition |
| JPWO2016010102A1 (en) * | 2014-07-17 | 2017-04-27 | 日清オイリオグループ株式会社 | Nutritional composition |
| EP3170409A4 (en) * | 2014-07-17 | 2017-12-13 | The Nisshin OilliO Group, Ltd. | Nutritional composition |
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| Publication number | Publication date |
|---|---|
| JP4407085B2 (en) | 2010-02-03 |
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