JP2011229471A - Anti-freezing water-in-oil emulsified oil and fat composition for kneading - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for kneading, excellent in anti-freezing properties, and having characteristics of hardly causing oil separation when freezing and thawing cooked food such as cream soup and cream pasta sauce, and to provide a method for producing the composition.SOLUTION: This oil-in-water emulsified oil and fat composition to be used for kneading includes in the whole oil-in-water emulsified oil and fat composition, <0.1 wt.% content of an emulsifier in which a milk solid content is 2-10 wt.%, and ≥50 wt.% of the constituent fatty acid residue is unsaturated fatty acid, 0.01-0.5 wt.% content of protein molten salt, and 25-60 wt.% content of oil and fat. A solid fat content (SFC) in the oil and fat is ≥15% at -5°C, and a solid fat content variation (ΔSFC) at -5 to 5°C is ≤15%.

Description

本発明は、クリームスープやクリームパスタソースなどの調理食品に使用され、冷解流通され得る水中油型乳化油脂組成物に関する。   TECHNICAL FIELD The present invention relates to an oil-in-water emulsified oil / fat composition that can be used in cooked foods such as cream soup and cream pasta sauce and can be refrigerated.

クリームスープやクリームパスタソースなどの調理食品は、クリームなどの水中油型乳化油脂組成物、ブイヨンや食塩などの調味料を原材料として調合され、加熱調理された後、冷却され、容器に充填され製造される。その後、常温流通用にレトルト殺菌するものや、冷凍流通用に冷凍するものがある。昨今、その風味の良さから、冷凍で流通・保存され、喫食事に電子レンジなどで解凍されるタイプのものが増えている。この加熱調理、冷凍保存、解凍のサイクルにより、そこに使用されたクリームなどの水中油型乳化油脂組成物の乳化が破壊され、油脂分が調理食品の表面などに表れる（クリーミング）ことがある。それにより、見た目の美しさや白濁度の低下、さらに脂っこい風味になるという問題がある。   Prepared foods such as cream soup and cream pasta sauce are formulated with oil-in-water emulsified oils and fats composition such as cream, and seasonings such as bouillon and salt, cooked, cooled, filled into containers and manufactured. Is done. Thereafter, there are those that are sterilized by retort for normal temperature distribution and those that are frozen for freezing distribution. In recent years, due to its good flavor, it has been increasing the number of types that are distributed and stored frozen and thawed in a microwave oven. Due to this cycle of cooking, freezing and thawing, the emulsification of the oil-in-water emulsified oil and fat composition such as cream used therein may be destroyed, and the oil and fat may appear on the surface of the cooked food (creaming). As a result, there are problems such as a decrease in the beauty of appearance, a decrease in turbidity, and a greasy flavor.

上記のような調理食品の冷解凍時の問題点に関する技術としては、多々提案されている。例えば、マヨネーズやドレッシングなどにおいては、ポリソルベート６０の使用（特許文献１）やソルビタン脂肪酸エステルの使用（特許文献２）、コンパウンド結晶を形成させる特殊な油脂の使用（特許文献３）などが提案されている。ポリソルベートやソルビタン脂肪酸エステルは、それ特有の風味がするため好ましくなく、コンパウンド結晶を形成させる特殊な油脂はそれ自体の製造にコストがかかるため経済的に好ましくない。ホワイトソースなどの澱粉を多量に含んだ調理食品においては、特殊な蛋白を使用し、冷蔵・冷凍時の食感の劣化を抑える技術（特許文献４）が提案されている。しかし、これは澱粉に作用しやすい特殊な蛋白を含有させる技術であるため、澱粉を多く含有しない調理食品では効果があまりないといえる。さらに、スープやパスタソースなどの調理食品は、ホワイトソースやマヨネーズなどのような高粘度調理食品と比較して、低粘度であるがゆえに、油脂分が表層に浮きやすく、見た目の美しさや白濁度の低下が特に大きい。   Many techniques have been proposed for the above-described problems associated with cold thawing of cooked foods. For example, in mayonnaise and dressing, the use of polysorbate 60 (Patent Document 1), the use of sorbitan fatty acid ester (Patent Document 2), the use of special fats and oils that form compound crystals (Patent Document 3), and the like have been proposed. Yes. Polysorbates and sorbitan fatty acid esters are not preferable because they have a unique flavor, and special fats and oils that form compound crystals are not economically preferable because of the cost of manufacturing themselves. In cooked foods containing a large amount of starch such as white sauce, a technique (Patent Document 4) has been proposed that uses a special protein to suppress the deterioration of texture during refrigeration and freezing. However, since this is a technique for containing a special protein that easily acts on starch, it can be said that it is not very effective for cooked foods that do not contain much starch. In addition, cooked foods such as soup and pasta sauce are less viscous than high-viscosity cooked foods such as white sauce and mayonnaise. Degradation is particularly large.

特開２００６−１５８２０４号公報JP 2006-158204 A 特開平９−２７１３５３号公報JP-A-9-271353 特開２００４−８９００６号公報JP 2004-89006 A 特開平８−３３２０２５号公報JP-A-8-332025

本発明は、クリームスープやクリームパスタソースなどの調理食品の冷解凍時に油分離を生じにくい特徴を有する、耐冷凍性に優れた練り込み用水中油型乳化油脂組成物、更にはその製造方法を提供することを目的とする。   The present invention provides an oil-in-water emulsified oil and fat composition for kneading, which has excellent characteristics of freezing resistance, and has a feature that hardly causes oil separation during cold thawing of cooked foods such as cream soup and cream pasta sauce, and a method for producing the same The purpose is to do.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、水中油型乳化油脂組成物において、乳固形分及び油脂を特定量含有し、油脂中の固体脂含量が特定量であれば、耐冷凍性に優れた水中油型乳化油脂組成物となることを見出し、本発明を完成するに至った。   As a result of intensive studies to solve the above problems, the present inventors have included a specific amount of milk solids and fats in an oil-in-water emulsified oil and fat composition, and the solid fat content in the fats and oils is a specific amount. As a result, it was found that the oil-in-water emulsified oil and fat composition having excellent freezing resistance was obtained, and the present invention was completed.

即ち、本発明の第一は、水中油型乳化油脂組成物全体中、乳固形分含有量が２〜１０重量％であり、構成脂肪酸残基の５０重量％以上が不飽和脂肪酸である乳化剤の含有量が０．１重量％未満であり、蛋白溶融塩の含有量が０．０１〜０．５重量％であり且つ油脂含有量が２５〜６０重量％であり、該油脂中の固体脂含量（ＳＦＣ）が−５℃において１５％以上であり且つ−５℃から５℃での固体脂含有量変化量（ΔＳＦＣ）が１５％以下である耐冷凍性に優れた練り込み用水中油型乳化油脂組成物に関する。好ましい実施態様は、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルからなる群より選ばれる少なくとも１種であり且つ構成脂肪酸残基の７０重量％以上が飽和脂肪酸である乳化剤を、水中油型乳化油脂組成物全体中０．０２〜３．０重量％含む上記記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物に関する。より好ましくは、乳由来以外の糖類を、水中油型乳化油脂組成物全体中２重量％未満含有する上記記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物、更に好ましくは、増粘多糖類及び／又は加工澱粉を、水中油型乳化油脂組成物全体中０．０１重量％未満含有する上記記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物、に関する。本発明の第二は、上記記載の練り込み用水中油型乳化油脂組成物を含有する冷凍食品に関する。   That is, the first of the present invention is an emulsifier in which the content of milk solids is 2 to 10% by weight in the whole oil-in-water emulsified oil and fat composition, and 50% by weight or more of the constituent fatty acid residues are unsaturated fatty acids. The content is less than 0.1% by weight, the content of the protein molten salt is 0.01 to 0.5% by weight, and the fats and oils content is 25 to 60% by weight, and the solid fat content in the fats and oils Oil-in-water emulsified fat for kneading with excellent freezing resistance (SFC) of not less than 15% at -5 ° C and solid fat content variation (ΔSFC) from -5 ° C to 5 ° C of not more than 15% Relates to the composition. A preferred embodiment is an oil-in-water emulsifier comprising at least one selected from the group consisting of glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, and 70% by weight or more of the constituent fatty acid residues are saturated fatty acids. The present invention relates to an oil-in-water emulsified oil / fat composition for kneading having excellent refrigeration resistance and containing 0.02 to 3.0% by weight in the whole emulsified oil / fat composition. More preferably, the non-milk-derived saccharide contains less than 2% by weight of the whole oil-in-water emulsified oil / fat composition, and the above-described oil-in-water emulsified oil / fat composition for kneading excellent in refrigeration resistance, more preferably The present invention relates to an oil-in-water emulsified oil and fat composition for kneading which is excellent in refrigeration resistance and contains less than 0.01% by weight of a viscous polysaccharide and / or modified starch in the whole oil-in-water emulsified oil and fat composition. The second of the present invention relates to a frozen food containing the above-described oil-in-water emulsified oil composition for kneading.

本発明に従えば、クリームスープやクリームパスタソースなどの調理食品の加熱調理過程や冷解凍時に油分離を生じにくい特徴を有する、耐冷凍性に優れた練り込み用水中油型乳化油脂組成物、更にはその製造方法を提供することが可能となる。   According to the present invention, the oil-in-water emulsified oil and fat composition for kneading, which has excellent characteristics of freezing resistance, has the characteristic that oil separation does not easily occur during the cooking process and cold thawing of cooked foods such as cream soup and cream pasta sauce, Can provide a manufacturing method thereof.

以下、本発明につき、さらに詳細に説明する。本発明の練り込み用水中油型乳化油脂組成物は、乳固形分、油脂、及び水を必須成分として含む。また必要に応じて、通常水中油型乳化油脂組成物に用いられるものが添加でき、例えば油相部には乳化剤、香料などの油溶性成分、水相部には乳化剤、蛋白溶融塩、糖類、香料などの水溶性成分を添加できる。   Hereinafter, the present invention will be described in more detail. The oil-in-water emulsified oil / fat composition for kneading of the present invention contains milk solids, oil / fat, and water as essential components. Moreover, what is normally used for an oil-in-water type emulsified oil-fat composition can be added as needed, for example, oil-soluble parts, such as an emulsifier and a fragrance | flavor, in an oil phase part, an emulsifier, protein molten salt, saccharides, Water-soluble ingredients such as fragrances can be added.

本発明に用いる油脂は、−５℃における固体脂含有量（ＳＦＣ）が１５％以上であり、且つ−５℃〜５℃での固体脂含有量変化量（ΔＳＦＣ）が１５％以下であることが好ましい。ここでＳＦＣの測定は、ＮＭＲパルス法により、油脂を６０℃から５℃まで急冷した後、５℃に１時間保持後測定し、順次、０℃、−５℃で１時間保持後測定すればよい。   The fats and oils used in the present invention have a solid fat content (SFC) at -5 ° C of 15% or more and a solid fat content change amount (ΔSFC) at -5 ° C to 5 ° C of 15% or less. Is preferred. Here, the SFC is measured by the NMR pulse method after fats and oils are rapidly cooled from 60 ° C. to 5 ° C., held at 5 ° C. for 1 hour, and sequentially measured at 0 ° C. and −5 ° C. for 1 hour. Good.

−５℃でのＳＦＣが１５％未満であると、本発明の練り込み用水中油型乳化油脂組成物は冷解凍時に油分離を起こす場合がある。   When the SFC at −5 ° C. is less than 15%, the oil-in-water emulsified fat composition for kneading of the present invention may cause oil separation during cold thawing.

また前記において−５℃〜５℃でのΔＳＦＣが１５％以下とは、−５℃でのＳＦＣから５℃でのＳＦＣを引いた固体脂含有量の差が１５％以下であるということである。つまり、この温度帯での固体脂含量変化が少ないほど良い。これは、冷凍過程において油脂温度が−５℃〜５℃の温度帯内である時間と結晶成長とが関係していると推察している。前記温度帯は調理食品の水分が液体から固体へ変化するため、同じエネルギー効率であれば他の温度帯と比較して温度変化に要する時間が長い。言い換えれば、他の温度帯と比較して緩慢に冷却されることを意味しており、この温度帯で結晶量が増加する油脂は、冷却時間が長くなるため油脂結晶が粗大化しやすい環境である。そのことは乳化破壊を引き越しやすい環境であることを意味する。−５℃〜５℃でのΔＳＦＣが１５％を越えると、−５℃でのＳＦＣが１５％以上であっても冷解凍時に油分離を起こす場合がある。   Further, in the above, ΔSFC at −5 ° C. to 5 ° C. is 15% or less, which means that the difference in solid fat content obtained by subtracting SFC at 5 ° C. from SFC at −5 ° C. is 15% or less. . That is, the smaller the solid fat content change in this temperature range, the better. This is presumed that the time during which the oil temperature is in the temperature range of −5 ° C. to 5 ° C. and the crystal growth are related in the freezing process. Since the moisture of the cooked food changes from liquid to solid in the temperature zone, the time required for temperature change is longer than other temperature zones if the energy efficiency is the same. In other words, it means that it is cooled slowly compared with other temperature zones, and the fat and oil whose crystal amount increases in this temperature zone is an environment in which the fat and oil crystals tend to become coarse because the cooling time becomes longer. . That means an environment where it is easy to move away from emulsion breakage. When ΔSFC at −5 ° C. to 5 ° C. exceeds 15%, oil separation may occur during cold thawing even if the SFC at −5 ° C. is 15% or more.

前記油脂の種類としては、上記特性を有し且つ通常食用として用いられるものであれば特に限定はなく、植物油脂、動物油脂、あるいはこれらの硬化、分別、エステル交換油したものが例示でき、これらの群より選ばれる少なくとも１種を使用することができる。昨今の安心・安全志向の点から、トランス酸含有量が多い油脂については、その使用量が少ないほど好ましい。なお、トランス酸含有量は、ガスクロマトグラフィーにより測定できる。   The kind of the oil and fat is not particularly limited as long as it has the above-mentioned characteristics and is usually used for food. Examples of the oil and fat include vegetable oils and animal fats, or those cured, fractionated and transesterified oils. At least one selected from the group can be used. From the recent point of view of safety and safety, it is preferable that the amount of oil and fat having a high trans acid content is as small as possible. The trans acid content can be measured by gas chromatography.

本発明の練り込み用水中油型乳化油脂組成物全体中の油脂含有量は、２５〜６０重量％であることが好ましい。２５重量％未満であると、調理食品にクリーム風味を付与する効果が低い水中油型乳化油脂組成物になる場合があり、また６０重量％よりも多くなると冷解凍時に油分離を起こしやすくなる場合がある。   The fat content in the entire oil-in-water emulsified fat composition for kneading of the present invention is preferably 25 to 60% by weight. When it is less than 25% by weight, it may become an oil-in-water emulsified oil / fat composition having a low effect of imparting a cream flavor to cooked foods, and when it exceeds 60% by weight, oil separation is likely to occur during cold thawing. There is.

本発明の乳固形分としては、生乳、脱脂乳、全脂乳、バターミルク、乳清、チーズ類、ヨーグルト類、バター、又はこれらの酵素処理或いは乳酸発酵物等やこれらを濃縮、粉末化したもの等が挙げられる。練り込み用水中油型乳化油脂組成物全体中の乳固形分量は、２〜１０重量％であることが好ましい。２重量％未満であると、調理食品にクリーム風味を付与する効果が低い水中油型乳化油脂組成物になる場合があり、また１０重量％よりも多くなると、加熱調理過程や冷解凍時に凝集物を発生させる場合がある。   As milk solids of the present invention, raw milk, skim milk, whole milk, butter milk, whey, cheeses, yogurts, butter, or their enzyme treatment or lactic acid fermented products, etc., these were concentrated and powdered And the like. The milk solid content in the entire oil-in-water emulsified oil / fat composition for kneading is preferably 2 to 10% by weight. If it is less than 2% by weight, an oil-in-water emulsified oil / fat composition having a low effect of imparting a cream flavor to the cooked food may be obtained, and if it exceeds 10% by weight, it is an agglomerate during the cooking process or cold thawing. May occur.

本発明で使用される乳化剤は、加熱調理過程や冷解凍時における油分離・蛋白凝集の抑制効果を高める観点から添加する方が好ましく、中でも構成脂肪酸残基の７０重量％以上が飽和脂肪酸を有する乳化剤が好ましく、そのような乳化剤としてはグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルが例示でき、加熱調理過程や冷凍時での油分離の抑制効果を高める点では、前記３種の乳化剤を併用することが好ましい。グリセリン脂肪酸エステルの中でも、有機酸モノグリセリドが好ましく、更に好ましくは、ＨＬＢが７．０以下のものが良い。ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルの中でもＨＬＢが１０．０以上のものがより好ましい。これらから選ばれる少なくとも１種を水中油型乳化油脂組成物全体に対して０．０２〜３．０重量％添加する。添加量が０．０２重量％未満であると、加熱調理過程や冷解凍時に油分離を起こす場合があり、逆に３．０重量％より多く添加すると乳化剤の独特の風味により、水中油型乳化油脂組成物の風味を異質なものにする場合がある。   The emulsifier used in the present invention is preferably added from the viewpoint of enhancing the effect of suppressing oil separation and protein aggregation during the cooking process and cold thawing. Among them, 70% by weight or more of the constituent fatty acid residues have a saturated fatty acid. An emulsifier is preferable, and examples of such an emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester, and the above three kinds of emulsifiers in terms of enhancing the effect of suppressing oil separation during cooking and freezing. It is preferable to use together. Among the glycerin fatty acid esters, organic acid monoglycerides are preferable, and those having an HLB of 7.0 or less are more preferable. Among polyglycerin fatty acid esters and sucrose fatty acid esters, those having an HLB of 10.0 or more are more preferable. At least one selected from these is added in an amount of 0.02 to 3.0% by weight based on the entire oil-in-water emulsified oil / fat composition. If the amount added is less than 0.02% by weight, oil separation may occur during cooking and cold thawing. Conversely, if it is added more than 3.0% by weight, oil-in-water emulsification due to the unique flavor of the emulsifier. The flavor of the oil / fat composition may be made different.

一方、構成脂肪酸残基の５０重量％以上が不飽和脂肪酸の乳化剤は、飽和脂肪酸の乳化剤と比較して独特の風味を有していることや、その添加により水中油型乳化油脂組成物に解乳化作用を付与してしまい、加熱調理過程や冷解凍時に油分離を起こす場合があるため、その含有量は練り込み用水中油型乳化油脂組成物全体中０．１重量％未満が好ましい。   On the other hand, emulsifiers of unsaturated fatty acids with 50% by weight or more of the constituent fatty acid residues have a unique flavor compared to saturated fatty acid emulsifiers, and their addition to oil-in-water emulsified oil compositions Since the emulsifying action is imparted and oil separation may occur during the cooking process or cold thawing, the content is preferably less than 0.1% by weight in the entire oil-in-water emulsified oil / fat composition for kneading.

なお、乳化剤の構成脂肪酸中の脂肪酸組成は、ガスクロマトグラフィーにより測定できる。前記乳化剤は、油溶性のものは油相に、また水溶性のものは水相に溶解すればよい。   The fatty acid composition in the constituent fatty acids of the emulsifier can be measured by gas chromatography. The emulsifier may be dissolved in the oil phase if it is oil-soluble, and in the water phase if it is water-soluble.

本発明で使用される蛋白溶融塩は、食用であれば特に限定されないが、加熱調理過程や冷解凍時における油分離・蛋白凝集の抑制効果を高める観点から添加する方が好ましく、ヘキサメタリン酸塩、第２リン酸塩、第１リン酸塩、クエン酸のアルカリ金属塩（カリウム、ナトリウム等）、ポリリン酸塩、重曹等が挙げられ、それらの群より選ばれる少なくとも１種の蛋白溶融塩を使用できる。上記観点から、蛋白溶融塩としてはポリリン酸塩が好ましく、中でもトリポリリン酸塩がより好ましい。その含有量は、練り込み用水中油型乳化油脂組成物全体中０．０１〜０．５重量％が好ましい。添加量が０．０１重量％未満であると、凝集抑制効果があまり見られない場合があり、逆に０．５重量％より多く添加すると水中油型乳化油脂組成物の風味を異質なものにする場合がある。   The protein molten salt used in the present invention is not particularly limited as long as it is edible, but it is preferably added from the viewpoint of enhancing the effect of suppressing oil separation and protein aggregation during the cooking process and cold thawing, hexametaphosphate, Examples include secondary phosphate, primary phosphate, alkali metal salts of citric acid (potassium, sodium, etc.), polyphosphate, sodium bicarbonate, etc., and use at least one protein molten salt selected from these groups it can. From the above viewpoint, the protein molten salt is preferably a polyphosphate, and more preferably a tripolyphosphate. The content is preferably 0.01 to 0.5% by weight in the entire oil-in-water emulsified oil / fat composition for kneading. If the addition amount is less than 0.01% by weight, the effect of suppressing aggregation may not be seen so much. Conversely, if the addition amount is more than 0.5% by weight, the flavor of the oil-in-water emulsified oil / fat composition becomes unusual. There is a case.

本発明で使用される糖類は、乳糖、還元水あめ、糖アルコールなどが例示できるが、乳糖などの乳由来のものが好ましい。乳由来以外の糖類を用いる場合は、水中油型乳化油脂組成物全体中２重量％以下が好ましい。２重量％より多く添加した場合、乳らしい甘みではないため、水中油型乳化油脂組成物が不自然な風味となる場合がある。また、増粘多糖類や加工澱粉などの添加は、低粘度の調理食品でのテクスチャーが変化してしまいやすい場合がある。   Examples of the saccharide used in the present invention include lactose, reduced starch syrup and sugar alcohol, but those derived from milk such as lactose are preferred. When using sugars other than milk origin, 2 weight% or less is preferable in the whole oil-in-water type emulsified oil-fat composition. When added in an amount of more than 2% by weight, the oil-in-water emulsified oil / fat composition may have an unnatural flavor because it is not sweet like milk. Moreover, the addition of thickening polysaccharides, modified starches, and the like may tend to change the texture of cooked foods with low viscosity.

本発明の練り込み用水中油型乳化油脂組成物は、起泡性を有さず、原料や生地中に添加し、混合または混練りして使用され、例えば、クリームスープやコーンスープ、クリームパスタソース、ホワイトソース、グラタン、クリームシチューなどの調理食品等の練り込み用途に用いることができる。   The oil-in-water emulsified oil / fat composition for kneading of the present invention does not have foaming properties and is used by adding to a raw material or dough and mixing or kneading. For example, cream soup, corn soup, cream pasta sauce It can be used for kneading of cooked foods such as white sauce, gratin and cream stew.

本発明の練り込み用水中油型乳化油脂組成物の製造例を、特に限定はしないが以下に例示する。油脂を５５〜７５℃に温調し、溶解した油脂に乳化剤や香料などを溶解して油相を作製する。別に水を５５〜７５℃に温調し、乳化剤や乳固形分などを溶解して水相を作製する。水相を攪拌しつつ油相を添加し、予備乳化する。均質化圧力を０．５〜５．０ＭＰａに調整したホモゲナイザーＨＶ（（株）イズミフードマシナリ社製）を用いて送液する。プレート式熱交換機（岩井機械工業（株）製）にて６０〜９０℃まで予備加熱を行い、スチームインジェクション（岩井機械工業（株））での直接加熱により１３０〜１５０℃まで加熱する。その後、プレート式熱交換機（岩井機械工業（株）製）により４０〜９０℃まで間接冷却する。０．５〜１５．０ＭＰａの均質化圧力の下で均質化処理を行い、再びプレート式熱交換機にて３〜１５℃まで間接冷却することで、本発明の練り込み用水中油型乳化油脂組成物が得られる。この製造例によれば、スチームインジェクションを用いた直接加熱、デアレーターを用いた直接冷却の組み合わせによる通常殺菌方法よりも風味の良いものが得られる。なお、該水中油型乳化油脂組成物は、必要により冷蔵（０〜１５℃）もしくは冷凍状態（−０℃以下）で保存してもよい。   Although the manufacturing example of the oil-in-water type emulsified oil-fat composition for kneading | mixing of this invention is not specifically limited, it illustrates below. The temperature of the oil and fat is adjusted to 55 to 75 ° C., and an emulsifier and a fragrance are dissolved in the dissolved oil and fat to prepare an oil phase. Separately, the temperature of water is adjusted to 55 to 75 ° C., and an emulsifier and milk solids are dissolved to prepare an aqueous phase. While stirring the aqueous phase, the oil phase is added and pre-emulsified. Liquid is fed using a homogenizer HV (manufactured by Izumi Food Machinery Co., Ltd.) whose homogenization pressure is adjusted to 0.5 to 5.0 MPa. Preheating is performed to 60 to 90 ° C. using a plate heat exchanger (manufactured by Iwai Machine Industry Co., Ltd.), and heating is performed to 130 to 150 ° C. by direct heating using steam injection (Iwai Machine Industry Co., Ltd.). Then, it indirectly cools to 40-90 degreeC with a plate-type heat exchanger (Iwai machine industry Co., Ltd. product). An oil-in-water emulsified oil / fat composition for kneading of the present invention by performing homogenization under a homogenization pressure of 0.5 to 15.0 MPa and indirectly cooling to 3 to 15 ° C. again with a plate heat exchanger. Is obtained. According to this production example, a product having a better flavor than a normal sterilization method by a combination of direct heating using steam injection and direct cooling using a dealator can be obtained. In addition, you may preserve | save this oil-in-water type emulsified fat composition in a refrigerator (0-15 degreeC) or a frozen state (-0 degreeC or less) as needed.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。   EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

＜冷解凍時の白濁度評価＞
マギーブイヨン２％水溶液（食塩相当量１．１％）９０ｇに、実施例・比較例で得られた水中油型乳化油脂組成物１０ｇを混合し、袋に充填する。８５℃で１時間加熱調理した後、冷水にて冷却し、−２５℃で２週間冷凍した。８５℃で１０分間湯煎して溶解し、１００ｍｌメスシリンダーに入れ、室温にて４時間放置後、白濁度を目視にて評価した。その際の評価基準は、以下の通りである。◎：混合時と同程度の白濁度、○：混合時より白濁度が少しおちている、△：混合時より白濁度がおちている、×：水中油型乳化油脂組成物を混合する前と同程度の色になっている。 <Evaluation of white turbidity during cold thawing>
10 g of the oil-in-water emulsified oil / fat composition obtained in Examples and Comparative Examples is mixed with 90 g of Maggie bouillon 2% aqueous solution (1.1% of salt equivalent) and filled into a bag. After cooking at 85 ° C. for 1 hour, it was cooled with cold water and frozen at −25 ° C. for 2 weeks. It was melted by boiling in water at 85 ° C. for 10 minutes, placed in a 100 ml graduated cylinder, allowed to stand at room temperature for 4 hours, and then the turbidity was visually evaluated. The evaluation criteria at that time are as follows. ◎: White turbidity at the same level as at the time of mixing, ○: White turbidity is slightly lower than at the time of mixing, △: White turbidity is lower than at the time of mixing, ×: Before mixing the oil-in-water emulsified oil and fat composition The color is similar.

＜冷解凍時のクリーミング評価＞
マギーブイヨン２％水溶液（食塩相当量１．１％）９０ｇに、実施例・比較例で得られた水中油型乳化油脂組成物１０ｇを混合し、袋に充填した。８５℃で１時間加熱調理した後、冷水にて冷却し、−２５℃で２週間冷凍した。８５℃で１０分間湯煎して溶解し、１００ｍｌメスシリンダーに入れ、室温にて４時間放置後、上層のクリーム層の目盛りを測定評価した。その際の評価基準は、以下の通りである。○：クリーム層が３ｍｌ以下、×：１０ｍｌより多い、△：その間のもの。 <Creaming evaluation during cold thawing>
10 g of the oil-in-water emulsified oil / fat composition obtained in Examples / Comparative Examples was mixed with 90 g of Maggie bouillon 2% aqueous solution (1.1% salt equivalent) and filled into a bag. After cooking at 85 ° C. for 1 hour, it was cooled with cold water and frozen at −25 ° C. for 2 weeks. It was dissolved by boiling in water at 85 ° C. for 10 minutes, placed in a 100 ml graduated cylinder, allowed to stand at room temperature for 4 hours, and then the scale of the upper cream layer was measured and evaluated. The evaluation criteria at that time are as follows. ○: Cream layer is 3 ml or less, x: more than 10 ml, Δ: something in between.

（実施例１） 水中油型乳化油脂組成物の作製
表１記載の実施例1の配合に従って水相と油相を調整し、水相を６５℃に温調・撹拌しながら油相を添加し調合タンクにて予備乳化した。その後、均質化圧力を１．０ＭＰａに調整したホモゲナイザーＨ−２０型（三和機械（株）製）を用いて送液した。プレート式熱交換機（岩井機械工業（株）製）にて８０℃まで予備加熱を行い、スチームインジェクション（岩井機械工業（株））での加熱により１４０℃まで加熱した。さらに、殺菌保持装置であるホールディングチューブにて１４０℃で４秒間保持し、プレート式熱交換機（岩井機械工業（株）製）により６０℃まで冷却した後、均質化圧力を８．０ＭＰａに調整したホモゲナイザーＨ−２０型（三和機械（株）製）で均質化処理をおこない、再びプレート式熱交換機にて５℃まで冷却して、水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物を評価し、その結果を表１にまとめた。 (Example 1) Preparation of oil-in-water emulsified oil and fat composition The water phase and the oil phase were adjusted according to the formulation of Example 1 shown in Table 1, and the oil phase was added while the temperature of the water phase was adjusted to 65 ° C and stirred. Pre-emulsified in the compounding tank. Thereafter, the solution was fed using a homogenizer H-20 type (manufactured by Sanwa Kikai Co., Ltd.) whose homogenization pressure was adjusted to 1.0 MPa. Preheating was performed up to 80 ° C. using a plate heat exchanger (Iwai Machine Industry Co., Ltd.), and heating was performed up to 140 ° C. using steam injection (Iwai Machine Industry Co., Ltd.). Furthermore, it hold | maintained at 140 degreeC for 4 second with the holding tube which is a sterilization holding | maintenance apparatus, and after cooling to 60 degreeC with the plate-type heat exchanger (Iwai Machine Industry Co., Ltd. product), the homogenization pressure was adjusted to 8.0 MPa. Homogenizer H-20 type (manufactured by Sanwa Kikai Co., Ltd.) was used for homogenization, and the mixture was cooled again to 5 ° C. with a plate heat exchanger to obtain an oil-in-water emulsified oil / fat composition. The obtained oil-in-water emulsified oil / fat composition was evaluated, and the results are summarized in Table 1.

（実施例２〜６） 水中油型乳化油脂組成物の作製
表１記載に従って配合を変更した以外は、実施例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物を評価し、その結果を表１にまとめた。 (Examples 2-6) Preparation of oil-in-water emulsified oil / fat composition An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the formulation was changed according to Table 1. The obtained oil-in-water emulsified oil / fat composition was evaluated, and the results are summarized in Table 1.

（比較例１〜５） 水中油型乳化油脂組成物の作製
表１記載に従って配合を変更した以外は、実施例１と同様にして水中油型乳化油脂組成物を得た。得られた水中油型乳化油脂組成物を評価し、その結果を表１にまとめた。 (Comparative Examples 1-5) Preparation of oil-in-water emulsified oil / fat composition An oil-in-water emulsified oil / fat composition was obtained in the same manner as in Example 1 except that the formulation was changed according to Table 1. The obtained oil-in-water emulsified oil / fat composition was evaluated, and the results are summarized in Table 1.

表１より分かるように、実施例１〜６で得られた水中油型乳化油脂組成物は、比較例１〜５と比較して、白濁度が高く、クリーミング量が少なくなっており、耐冷凍性の優れたものであった。   As can be seen from Table 1, the oil-in-water emulsified oil / fat compositions obtained in Examples 1 to 6 have higher white turbidity and a reduced creaming amount as compared with Comparative Examples 1 to 5, and are resistant to freezing. It was an excellent one.

Claims (5)

水中油型乳化油脂組成物全体中、乳固形分含有量が２〜１０重量％であり、構成脂肪酸残基の５０重量％以上が不飽和脂肪酸である乳化剤の含有量が０．１重量％未満であり、蛋白溶融塩の含有量が０．０１〜０．５重量％であり且つ油脂含有量が２５〜６０重量％であり、該油脂中の固体脂含量（ＳＦＣ）が−５℃において１５％以上であり且つ−５℃から５℃での固体脂含有量変化量（ΔＳＦＣ）が１５％以下である耐冷凍性に優れた練り込み用水中油型乳化油脂組成物。 In the whole oil-in-water emulsified oil / fat composition, the milk solid content is 2 to 10% by weight, and the content of the emulsifier in which 50% by weight or more of the constituent fatty acid residues are unsaturated fatty acids is less than 0.1% by weight. The protein molten salt content is 0.01 to 0.5% by weight, the fat content is 25 to 60% by weight, and the solid fat content (SFC) in the fat is 15 at −5 ° C. An oil-in-water emulsified oil / fat composition for kneading that is excellent in refrigeration resistance and has a solid fat content variation (ΔSFC) of −15 ° C. or less at −5 ° C. to 5 ° C. グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、及びショ糖脂肪酸エステルからなる群より選ばれる少なくとも１種であり且つ構成脂肪酸残基の７０重量％以上が飽和脂肪酸である乳化剤を、水中油型乳化油脂組成物全体中０．０２〜３．０重量％含む請求項１に記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物。 An oil-in-water emulsified oil and fat composition comprising an emulsifier that is at least one selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester, and 70% by weight or more of the constituent fatty acid residue is a saturated fatty acid The oil-in-water emulsified oil and fat composition for kneading excellent in freezing resistance according to claim 1, comprising 0.02 to 3.0% by weight in the whole. 乳由来以外の糖類を、水中油型乳化油脂組成物全体中２重量％未満含有する請求項１又は２に記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物。 The oil-in-water emulsified oil and fat composition for kneading with excellent freezing resistance according to claim 1 or 2, wherein sugars other than milk are contained in less than 2% by weight in the whole oil-in-water emulsified oil and fat composition. 増粘多糖類及び／又は加工澱粉を、水中油型乳化油脂組成物全体中０．０１重量％未満含有する請求項１〜３の何れか一項に記載の耐冷凍性に優れた練り込み用水中油型乳化油脂組成物。 The water for kneading excellent in freezing resistance according to any one of claims 1 to 3, wherein the thickening polysaccharide and / or the modified starch is contained in an oil-in-water emulsified oil / fat composition in an amount of less than 0.01% by weight. Medium oil type emulsified fat composition. 請求項１〜４の何れかに記載の練り込み用水中油型乳化油脂組成物を含有する冷凍食品。 The frozen food containing the oil-in-water type emulsified fat composition for kneading in any one of Claims 1-4.