JP6272276B2 - 加熱調理用油脂組成物とそれを用いた加熱調理食品 - Google Patents
加熱調理用油脂組成物とそれを用いた加熱調理食品 Download PDFInfo
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Description
(1)測定方法
2位にオレイン酸が結合されたトリグリセリドの含有量は、ガスクロマトグラフ法(基準油脂分析試験法(公益社団法人日本油化学会)の「2.4.2.2−2013 脂肪酸組成(FID昇温ガスクロマトグラフ法)」と「奨2−2013 2位脂肪酸組成」)で測定し、それぞれ脂肪酸量を用いて計算にて求めた。
表1および表2に示す配合比にて各油脂を混合し、外掛けで3ppmになるようシリコーンオイル(信越化学工業株式会社製 KS−66)を添加し、実施例および比較例の油脂組成物を得た。
(エステル交換油脂1)
パーム分別軟質油に、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭を行い、エステル交換油脂1を得た。エステル交換油脂1のヨウ素価は56であった。
(エステル交換油脂2)
パーム油に、触媒としてナトリウムメチラートを添加し、減圧下でエステル交換反応を行った。エステル交換反応後、水洗、脱水、脱色、脱臭を行い、エステル交換油脂2を得た。エステル交換油脂2のヨウ素価は53であった。
<ケーキドーナツの作製>
次の手順でケーキドーナツを作製した。
[1]下記配合のショートニング、全卵、水を除く全ての原料を均一に篩っておく。
[2]篩った原材料をミキサーボールに入れ全卵と水を加えビータで低速30秒、中低速1分ミキシングする。
[3]ショートニングを加え低速30秒、中低速2分ミキシングする。
[4]できた生地を、麺棒で1cm厚に伸ばしドーナツ型で型抜きし、ドーナツフライテストに供した。
〈ケーキドーナツの配合〉
薄力粉 1000質量部
砂糖 400質量部
食塩 15質量部
ショートニング※1 100質量部
全卵(正味) 220質量部
ベーキングパウダー 30質量部
水 280質量部
※1 ショートニング:ミヨシ油脂製「ミヨシショートニングZ」
フライしたケーキドーナツを25℃に調温した恒温器内に保管し、24時間後のひきをパネル10名により次の基準で評価した。
評価基準
◎:パネル10名中8名以上が、ひきがないと評価した。
○:パネル10名中7〜5名が、ひきがないと評価した。
△:パネル10名中4〜3名が、ひきがないと評価した。
×:パネル10名中ひきがないと評価したのは2名以下であった。
フライしたケーキドーナツを25℃に調温した恒温器内に保管し、24時間後のドーナツの甘味をパネル10名により次の基準で評価した。
評価基準
◎:パネル10名中8名以上が、甘味があると評価した。
○:パネル10名中7〜5名が、甘味があると評価した。
△:パネル10名中4〜3名が、甘味があると評価した。
×:パネル10名中甘味があると評価したのは2名以下であった。
フライしたケーキドーナツを25℃に調温した恒温器内に保管し、24時間後のドーナツのオイリー感をパネル10名により次の基準で評価した。
評価基準
◎:パネル10名中8名以上が、オイリー感がないと評価した。
○:パネル10名中7〜5名が、オイリー感がないと評価した。
△:パネル10名中4〜3名が、オイリー感がないと評価した。
×:パネル10名中オイリー感がないと評価したのは2名以下であった。
ケーキドーナツを1日40個フライし、2日目終了時点での油脂組成物の加熱臭を評価した。
評価基準
◎:加熱臭が無く、極めて良好
○:加熱臭が無く、良好
△:加熱臭がややあり、不良
×:加熱臭があり、極めて不良
Claims (3)
- 2位にオレイン酸が結合されたトリグリセリドの含有量が油脂全量に対して30〜60質量%であり、
構成脂肪酸の総炭素数が46〜50のトリグリセリドの含有量が油脂全量に対して35〜55質量%であり、
パーム系油脂のみを原料とするヨウ素価が50〜60であるエステル交換油脂を含有し、
前記エステル交換油脂以外の油脂として、次の(A)と、(B−1)から(B−4)のうちのいずれかとの2つの群を含有し、かつ液状油を含有しない加熱調理用油脂組成物。
(A)パーム分別軟質油
(B−1)パーム分別硬質油およびパーム油
(B−2)パーム分別硬質油、パーム油、およびパーム分別中融点油
(B−3)豚脂およびパーム油
(B−4)パーム分別中融点油 - 2飽和トリグリセリドのうち対称型トリグリセリド(SUS)と非対称型トリグリセリド(SSU)との質量比(SUS/SSU)が0.5以上3未満である請求項1に記載の加熱調理用油脂組成物。
- 請求項1または2に記載の加熱調理用油脂組成物を使用した加熱調理食品。
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