JPS6113774B2 - - Google Patents
Info
- Publication number
- JPS6113774B2 JPS6113774B2 JP51128994A JP12899476A JPS6113774B2 JP S6113774 B2 JPS6113774 B2 JP S6113774B2 JP 51128994 A JP51128994 A JP 51128994A JP 12899476 A JP12899476 A JP 12899476A JP S6113774 B2 JPS6113774 B2 JP S6113774B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- powdered
- fat
- soup
- oils
- 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.)
- Expired
Links
- 239000003921 oil Substances 0.000 claims description 50
- 239000000203 mixture Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 17
- 239000008107 starch Substances 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 12
- -1 Glycerin saturated fatty acid ester Chemical class 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 description 49
- 239000003925 fat Substances 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 39
- 235000014347 soups Nutrition 0.000 description 23
- 239000003995 emulsifying agent Substances 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000008446 instant noodles Nutrition 0.000 description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 235000014109 instant soup Nutrition 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 150000004671 saturated fatty acids Chemical class 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000011069 sorbitan monooleate Nutrition 0.000 description 1
- 239000001593 sorbitan monooleate Substances 0.000 description 1
- 229940035049 sorbitan monooleate Drugs 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- 150000005691 triesters Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Formation And Processing Of Food Products (AREA)
- Glanulating (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、調理用粉末油脂組成物、更に詳しく
は、即席すまし汁、即席味曽汁、即席スープ、即
席豚汁、即席メン汁等の調味料の表面に適当な径
の油滴を浮上させるために使用される粉末油脂組
成物に関するものである。
従来の粉末油脂としては、高融点油脂(通常融
点50℃以上)とそのまま粉末化するか又はやや高
融点油脂(通常融点30℃以上)にカゼインや乳化
剤をコーテイングしたものが知られている。しか
しながらこの様な粉末油脂は、上記の如き調理汁
の表面に適当な径の油滴を浮上させる目的には使
用し得ない。即ち、前者の如き融点の高い油脂を
そのまま粉末化したものは、口どけが悪く、また
調理汁に添加しても汁の水相表面に油脂が連続相
となつて浮上するため外観からも好ましくない。
また後者のものは、口どけはさほど苦にならない
が、調理汁に添加した場合カゼイン及び乳化剤の
乳化作用により粉末油脂の油脂部分が調理汁と乳
化し易くいわゆるニゴリを生じ、汁の水相表面に
油滴となつて浮上しにくい。
このため、従来の調理食品、特に即席すまし
汁、即席スープ、即席味曽汁、即席メン類、即席
豚汁等に油脂を添加浮上させる場合、食用油脂を
単体で用いている。近年急速に普及してきた粉末
スープ、粉末調味料、即席味曽汁、即席調理食品
等の粉末乃至乾燥食品に対しては、粉末油脂を用
いるのが都合が良いのにも拘らず、油脂が別添の
小袋で用いられており、これらに粉末油脂が用い
られないのは主に上記の如き理由によるものであ
る。
本発明者らは、かかる従来の粉末油脂の欠点を
改良すべく種々検討した結果、従来、粉末化が困
難であつた低融点油脂に特定の乳化剤を特定量添
加することにより、低融点油脂が酵素分解デンプ
ンに吸着させることで容易に粉末化することが可
能になることを知見した。
本発明は、上記知見に基づきなされたもので
で、グリセリン飽和脂肪酸エステルおよび/また
はソルビタン不飽和脂肪酸エステル0.1〜3%
(食用油脂に対する重量%)を含有する融点35℃
以下の食用油脂と酵素分解デンプンとからなる粒
子の集合体で、全体の食用油脂の重量と酵素分解
デンプンの重量との割合が2:8〜6:4である
調理用粉末油脂組成物を提供するものである。
本発明の粉末油脂組成物は、従来の食用油脂を
カゼイン、糊剤、乳化剤等のコーテイング基材を
用いて水中油型に乳化した後、スプレードライ等
の粉末化装置で粉末化したものと異なり、多孔質
の酵素分解デンプンに特定の乳化剤を添加した食
用油脂を吸着させたものであるため、調理汁に加
えた場合、すみやかにデンプンが汁中に溶解し油
脂が汁表面に連続相とならずに適度な径をもつた
油滴として浮上するもので、従来の粉末油脂の欠
点とされているニゴリが全く生じないのが特徴で
調理汁表面の外観も食用油脂を別添した時の状態
と同様でしかも適度な径をもつた油滴に分散する
点においてさらに特徴のあるものである。
また、本発明の粉末油脂組成物は、低融点油脂
を酵素分解デンプンに吸着させることで粉末化し
ているため、油脂の融点以上の温度に放置されて
も粉末状態を失うことがない。
本発明で用いる酵素分解デンプンは、デンプン
の分解物でデンプンをアミラーゼ等の酵素により
加水分解後、粉末乾燥したもので、D.E.(デキ
ストローズ、エクイバレント)7−15を示すもの
で例えばデンプンが水分解物として市販されてい
る「パインクロー」(商品名、松谷化学株式会社
製)をあげることができる。
また本発明で使用する粉末化する食用油脂とし
ては、低融点油脂の方が望ましく、融点35℃以下
の微水添動植物油脂、溶剤分別の各種低融点油脂
及び各種サラダ油などが好ましい。
さらにまた本発明で使用するグリセリン飽和脂
肪酸エステルとは、ヨウ素価20以下で、グリセリ
ンと炭素原子数16〜22個の飽和の脂肪酸を主体と
したモノエステルを主成分とする混合物で、特に
グリセリンと炭素原子数16〜18の飽和脂肪酸のモ
ノエステルを主成分とするものが好ましい。
また、ソルビタン不飽和脂肪酸エステルとは炭
素原子数16〜22個の不飽和脂肪酸を50%以上好ま
しくは70%以上含有する脂肪酸とソルビタンある
いはソルビタンを主成分とし、ソルビツト、ソル
バイトを含有する混合物との部分エステルで、モ
ノエステルを主成分とし、ジーまたはトリエステ
ル等のポリエステルを含有するものである。上記
の各種のエステルを構成する飽和脂肪酸としては
例えば、ミリスチン酸、パルミチン酸、ステアリ
ン酸、ラウリル酸、アラキン酸等があり、その中
でも特にパルミチン酸、ステアリン酸が好まし
く、また不飽和脂肪酸としては、例えば、オレイ
ン酸、ゾーマリン酸、リノール酸、リノレイン酸
等が挙げられ、その中でも特に好ましいものはオ
レイン酸、ゾーマリン酸である。
更にまた、本発明で使用する乳化剤(エステ
ル)の量は対油脂当り0.1%〜3%、好ましくは
0.5%〜1%であり過量になると製品の味覚の劣
化を来たし、少量過ぎると均質な製品を得難くな
る。この乳化剤は単体又は併用でもよいが、調理
汁が冷えた時にでも液面に完全な球型を保つ点で
ソルビタン不飽和脂肪酸エステルの単体乃至主体
とした方が好ましい。
而して、本発明の実施に当つては、低融点食用
油脂を溶解後、これにグリセリン飽和脂肪酸エス
テルおよび/またはソルビタン不飽和脂肪酸エス
テルを添加溶解し、次いでこれに酵素分解デンプ
ンを、食用油脂と酵素分解デンプンとが2:8乃
至6:4の組成比(重量比)好ましくは5:5と
なるように混合することによつて本発明の粉末油
脂組成物が得られる。この混合に際し、上記組成
の範囲を逸脱すると、即ち、酵素分解デンプンの
量が過量になると目的とする製品、即ち調理汁の
表面に適当な径の油滴となつて浮上する組成物を
得ることができず、酵素分解デンプンの量が少量
過ぎると粉末化が難しくなる。
以下に本発明の実施例を比較例と共に示す。
実施例 1
配 合
酵素分解デンプン
(松谷化学製パインフローア) 50重量部
食用精製コメ油 50 〃
尚、コメ油にソルビタン・モノオレエート(花
王アトラス製Span 80)を1%添加、溶解した。
上記配合原料を撹拌機で均一に撹拌し、調理用
粉末油脂組成物を得た。
次いで、上記粉末油脂組成物の効果をみるため
に、該組成物5gを粉末チキンスープ20gと混合
し、即席粉末チキンスープを調整し、これに熱湯
150c.c.を注いでスープを得た。
このようにして得られたスープはスープ表面に
径2〜30mmの油滴が分散し、粉末油脂添加による
スープのにごりは全くなかつた。
比較例 1〜6
油脂に添加溶解する乳化剤を本発明で使用する
以外のものを使用し、実施例1と同様にして粉末
油脂組成物を調製し、そのようにして得られた粉
末油脂組成物を使用して実施例1と同様にスープ
を調整したところ、以下の通り結果が得られた。
The present invention is aimed at floating oil droplets of an appropriate diameter on the surface of a powdered oil and fat composition for cooking, more specifically, on the surface of a seasoning such as instant soup, instant miso soup, instant soup, instant pork soup, instant noodles soup, etc. The present invention relates to the powdered oil and fat composition used. Conventional powdered fats and oils include high melting point fats and oils (usually melting point 50°C or higher) that are powdered as is, or slightly high melting point fats and oils (usually melting point 30°C or higher) coated with casein or an emulsifier. However, such powdered fats and oils cannot be used for the purpose of floating oil droplets of an appropriate diameter on the surface of cooking juice as described above. In other words, the former, which is made by directly pulverizing oils and fats with a high melting point, is preferable from the viewpoint of appearance because it does not melt in the mouth and when added to cooking juice, the oil and fat floats to the surface of the water phase of the juice as a continuous phase. do not have.
In addition, the latter does not melt in the mouth so much, but when added to cooking juice, the oil and fat part of the powdered oil easily emulsifies with the cooking juice due to the emulsifying action of casein and emulsifier, causing a so-called bitterness, which occurs on the surface of the water phase of the soup. It turns into oil droplets and is difficult to float to the surface. For this reason, when adding fats and oils to conventional prepared foods, especially instant soup soup, instant soup, instant miso soup, instant noodles, instant pork soup, etc., edible fats and oils are used alone. Although it is convenient to use powdered fats and oils for powdered or dry foods such as powdered soups, powdered seasonings, instant miso soup, and instant cooked foods that have become rapidly popular in recent years, The reason why powdered fats and oils are not used in these sachets is mainly due to the reasons mentioned above. As a result of various studies aimed at improving the drawbacks of conventional powdered fats and oils, the present inventors have found that by adding a specific amount of a specific emulsifier to low-melting point fats and oils, which have conventionally been difficult to powder, low-melting point fats and oils can be made into powders. It was discovered that it is possible to easily make powder by adsorbing it to enzymatically decomposed starch. The present invention was made based on the above findings, and includes 0.1 to 3% of glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester.
Melting point: 35°C (% by weight based on edible fat)
Provided is a powdered oil and fat composition for cooking, which is an aggregate of particles consisting of the following edible oil and fat and enzymatically decomposed starch, and the ratio of the weight of the entire edible oil and fat to the weight of the enzymatically decomposed starch is 2:8 to 6:4. It is something to do. The powdered oil and fat composition of the present invention differs from conventional edible oils and fats that are emulsified into an oil-in-water type using a coating base material such as casein, a sizing agent, and an emulsifier, and then pulverized using a powdering device such as a spray dryer. Since it is made by adsorbing edible fats and oils with a specific emulsifier added to porous enzymatically decomposed starch, when added to cooking juice, the starch quickly dissolves into the soup and the fats and oils form a continuous phase on the surface of the soup. It floats up as oil droplets with a suitable diameter without causing any edible oil and fat, and it is characterized by the fact that it does not produce any smearing, which is considered to be a drawback of conventional powdered fats and oils. It is similar to the above method, but is even more distinctive in that it is dispersed into oil droplets with an appropriate diameter. Furthermore, since the powdered oil and fat composition of the present invention is powdered by adsorbing low melting point oil and fat to enzymatically decomposed starch, it does not lose its powder state even if it is left at a temperature higher than the melting point of the oil or fat. The enzymatically decomposed starch used in the present invention is a decomposed product of starch, which is obtained by hydrolyzing starch with an enzyme such as amylase and then drying it as a powder, and exhibits a DE (dextrose, equivalent) of 7-15. One example is "Pine Claw" (trade name, manufactured by Matsutani Chemical Co., Ltd.), which is commercially available. The edible oils and fats to be powdered used in the present invention are preferably low-melting point oils, such as slightly hydrogenated animal and vegetable oils with a melting point of 35° C. or less, various low-melting point oils and fats obtained by solvent fractionation, and various salad oils. Furthermore, the glycerin saturated fatty acid ester used in the present invention is a mixture having an iodine value of 20 or less and consisting mainly of glycerin and a monoester mainly composed of a saturated fatty acid having 16 to 22 carbon atoms. Preferably, the main component is a monoester of a saturated fatty acid having 16 to 18 carbon atoms. In addition, sorbitan unsaturated fatty acid ester is a combination of a fatty acid containing 50% or more, preferably 70% or more, of unsaturated fatty acids having 16 to 22 carbon atoms, and sorbitan or a mixture containing sorbitan and sorbitan as the main component. It is a partial ester, which is mainly composed of monoester and contains polyester such as di- or triester. Examples of the saturated fatty acids constituting the various esters mentioned above include myristic acid, palmitic acid, stearic acid, lauric acid, and arachidic acid, among which palmitic acid and stearic acid are particularly preferred, and unsaturated fatty acids include: Examples include oleic acid, zomarinic acid, linoleic acid, linolenic acid, etc. Among them, oleic acid and zomarinic acid are particularly preferred. Furthermore, the amount of emulsifier (ester) used in the present invention is 0.1% to 3% based on fat and oil, preferably
The amount is 0.5% to 1%, and if the amount is too much, the taste of the product will deteriorate, and if it is too little, it will be difficult to obtain a homogeneous product. This emulsifier may be used alone or in combination, but it is preferable to use sorbitan unsaturated fatty acid ester alone or as a main ingredient, since it maintains a perfect spherical shape on the liquid surface even when the cooking liquid cools. Therefore, in carrying out the present invention, after dissolving the low-melting point edible fat, glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester are added and dissolved therein, and then enzymatically decomposed starch is added to the edible fat and oil. The powdered oil and fat composition of the present invention can be obtained by mixing the powder and the enzymatically decomposed starch at a composition ratio (weight ratio) of 2:8 to 6:4, preferably 5:5. During this mixing, if the above composition range is exceeded, that is, if the amount of enzymatically decomposed starch becomes excessive, the desired product, that is, a composition that floats as oil droplets of an appropriate diameter on the surface of the cooking liquid may not be obtained. If the amount of enzymatically decomposed starch is too small, powdering becomes difficult. Examples of the present invention are shown below along with comparative examples. Example 1 Compound Enzyme-degraded starch (PineFlore manufactured by Matsutani Chemical Co., Ltd.) 50 parts by weight Edible refined rice oil 50 〃 1% of sorbitan monooleate (Span 80 manufactured by Kao Atlas) was added and dissolved in rice oil. The above blended raw materials were uniformly stirred with a stirrer to obtain a powdered oil and fat composition for cooking. Next, in order to examine the effect of the powdered oil and fat composition, 5g of the composition was mixed with 20g of powdered chicken soup to prepare an instant powdered chicken soup, and boiling water was added to this.
I got the soup by pouring 150c.c. In the soup thus obtained, oil droplets with a diameter of 2 to 30 mm were dispersed on the soup surface, and there was no cloudiness in the soup due to the addition of powdered oil or fat. Comparative Examples 1 to 6 A powdered oil and fat composition was prepared in the same manner as in Example 1 using an emulsifier that is added and dissolved in oil and fat other than that used in the present invention, and the powdered oil and fat composition thus obtained. When a soup was prepared in the same manner as in Example 1 using the following, the following results were obtained.
【表】【table】
【表】
実施例 2
精製ラードにグリセリン飽和脂肪酸エステルを
1%添加溶解したもの40重量部と酵素分解デンプ
ン60重量部とを混合、撹拌し、調理用粉末油脂組
成物を得た。
上記粉末油脂組成物を即席めんの粉末スープに
20%配合した後、熱湯を注ぎ即席めんスープ(本
発明品)を調製した。
尚、比較のため、即席めんの粉末スープに熱湯
を注ぎ精製ラードを同量加えてスープ(対照品)
を調製した。
その結果、得られたそれぞれれのスープの油滴
分散状態は、第1図及び第2図に示す如き状態で
あた。[Table] Example 2 40 parts by weight of purified lard with 1% glycerin saturated fatty acid ester added and dissolved and 60 parts by weight of enzymatically decomposed starch were mixed and stirred to obtain a powdered oil and fat composition for cooking. The above powdered oil and fat composition is used as a powdered soup for instant noodles.
After blending 20%, boiling water was poured to prepare instant noodle soup (product of the present invention). For comparison, boiling water was poured into powdered instant noodle soup, and the same amount of purified lard was added to the soup (control product).
was prepared. As a result, the oil droplet dispersion state of each soup obtained was as shown in FIGS. 1 and 2.
図面は、本発明組成物の効果を表わしたもの
で、第1図は本発明品の油滴分散状態の概略を示
す平面図、第2図は対照品の油滴分散状態の概略
を示す平面図である。
The drawings show the effects of the composition of the present invention; Fig. 1 is a plan view schematically showing the state of oil droplet dispersion of the product of the present invention, and Fig. 2 is a plan view schematically showing the state of oil droplet dispersion of the control product. It is a diagram.
Claims (1)
はソルビタン不飽和脂肪酸エステル0.1〜3%
(食用油脂に対する重量%)を含有する融点35℃
以下の食用油脂と酵素分解デンプンとからなる粒
子の集合体で、全体の食用油脂の重量と酵素分解
デンプンの重量との割合が2:8〜6:4である
調理用粉末油脂組成物。1 Glycerin saturated fatty acid ester and/or sorbitan unsaturated fatty acid ester 0.1-3%
Melting point: 35°C (% by weight based on edible fat)
A powdered oil and fat composition for cooking, which is an aggregate of particles made of the following edible oil and fat and enzymatically decomposed starch, and the ratio of the weight of the entire edible oil and fat to the weight of the enzymatically decomposed starch is 2:8 to 6:4.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12899476A JPS5352666A (en) | 1976-10-26 | 1976-10-26 | Powdered oil composition for cooking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12899476A JPS5352666A (en) | 1976-10-26 | 1976-10-26 | Powdered oil composition for cooking |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5352666A JPS5352666A (en) | 1978-05-13 |
JPS6113774B2 true JPS6113774B2 (en) | 1986-04-15 |
Family
ID=14998492
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP12899476A Granted JPS5352666A (en) | 1976-10-26 | 1976-10-26 | Powdered oil composition for cooking |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5352666A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0633087A (en) * | 1992-07-17 | 1994-02-08 | Nippon Oil & Fats Co Ltd | Powdery fat and oil composition |
JP4648916B2 (en) * | 2007-03-26 | 2011-03-09 | 理研ビタミン株式会社 | Liquid seasoning composition for cooking |
-
1976
- 1976-10-26 JP JP12899476A patent/JPS5352666A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS5352666A (en) | 1978-05-13 |
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