JP2022013416A - Fat composition, and fat food product made of the same - Google Patents

Abstract

[Problem] To provide an oil and fat composition containing palm oil, which has accelerated solidification and inhibited exudation of liquid oil and fat. Also, by using such an oil and fat composition, to provide a solid roux or an oil and fat food such as shortening, which has a short solidification time and inhibited exudation of liquid oil and fat. [Solution] The above problem is solved by using a polyglycerol fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69°C. The polyglycerol fatty acid ester according to the present invention may have an average degree of polymerization of polyglycerin of 2 to 10 and an esterification rate of 20 to 60%. [Selected Drawing] None

Description

The present invention relates to oil and fat compositions.

In foods containing fats and oils, the crystal behavior and properties of fats and oils have important influences in many situations including the manufacture, storage and distribution of the products. In particular, in a composition in which the proportion of fats and oils in the composition is high, the influence of the crystal behavior of the fats and oils used is large, and there are various problems. Therefore, the technology for controlling oil and fat crystals is one of the most important issues.

Palm-based fats and oils are one of the fats and oils whose crystals are difficult to control. In recent years, trans fatty acids have become a problem, and palm oil is in increasing demand as a replacement for partially hydrogenated oils of various animal and vegetable fats and oils containing a large amount of trans fatty acids. In particular, palm oil is increasingly used in plastic fat compositions such as curry, hayashi, and solid roux for stews, which contain a large amount of animal fats and oils, and margarine and shortening, which contain a large amount of hydrogenated vegetable fats and oils. However, palm oil has a problem that the crystallization rate is slow and the crystals become coarse during storage.

When a fat and oil food product is produced using a fat and oil composition containing palm oil, various problems occur due to the slow crystallization and coarse crystals. The problems with solid roux are that it takes a long time to cool and solidify during production, liquid oil and fat components exude, and the surface of the solid roux becomes white like mold during storage. In shortening, there are problems that crystallization is slow, so it takes time to cool, and liquid oil and fat components exude.

To solve these problems, for example, there is a method of suppressing the coarsening of crystals during storage after production. Patent Document 1 discloses a method of adding an oil / fat crystal modifier containing diglyceride to an oil / fat composition in order to prevent deterioration of physical properties due to coarsening of the oil / fat crystals.

Further, as a prior art, in addition to a method of suppressing the coarsening of crystals, the use of a crystallization accelerator has also been proposed. For example, Non-Patent Document 1 describes that an emulsifier that is lipophilic and has a high melting point serves as a template for oil and fat crystals and promotes crystallization. Also, according to Non-Patent Document 2 and the like, Behen of polyglycerin. The acid ester is known to have a high crystallization promoting effect and a crystal refining effect.

However, although behenic acid ester has a high crystal-adjusting effect, it has a problem that it has a high melting point and therefore has a bad melting point. In order to solve this problem, Patent Document 2 requires behenic acid as a constituent fatty acid, and is a polyglycerin fatty acid composed of two or more kinds selected from saturated fatty acids having 8 to 22 carbon atoms and / or unsaturated fatty acids. A method is disclosed in which the use of an ester improves the melting in the mouth and further suppresses the exudation of liquid fats and oils.

However, even if the above technique is used, it is necessary to sufficiently heat the fat and oil in order to dissolve the polyglycerin fatty acid ester, and there are problems that the workability is poor and the fat and oil are likely to be deteriorated by heating. Therefore, further improvement is required.

Japanese Unexamined Patent Publication No. 2000-345185 Japanese Unexamined Patent Publication No. 2005-054092

Kiyotaka Sato, Satoru Ueno "Functionality and Structure / Physical Properties of Lipids From Mole to Mascara / Chocolate" p91 Atsuyuki Miyamoto, Kazuo Matsushita "Characteristics of Polyglycerin Esters and Application to Foods" New Food Industry, 30 (11), p12-18 (1988)

Therefore, an object of the present invention is to provide a palm oil-containing oil / fat composition in which solidification is promoted and liquid oil / fat exudation is suppressed, and a solid roux or an oil / fat food such as shortening using these oil / fat compositions is provided. And.

That is, in the present invention, the above problem is solved by using a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.

According to the present invention, it is possible to provide a palm oil-containing oil / fat composition in which solidification is promoted and liquid oil / fat exudation is suppressed, and an oil / fat food such as solid roux or shortening using these oil / fat compositions can be provided. ..

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by these embodiments.

The polyglycerin fatty acid ester is obtained by an esterification reaction between polyglycerin obtained by dehydrating and condensing glycerins with a fatty acid, and the type of polyglycerin (degree of polymerization), type of fatty acid (number of carbon atoms, number of double bonds), ester composition, etc. There are many types. And it is known that each type exhibits different properties.

The polyglycerin fatty acid ester according to the present invention is characterized by containing a polyglycerin fatty acid ester having an HLB of 5 to 9 and a melting point of 58 to 69 ° C.

Generally, when a polyglycerin fatty acid ester is added to an oil, one having a low HLB (preferably 3 or less) that is easily compatible with fats and oils is selected. Further, when the melting point of the polyglycerin fatty acid ester is high, it tends to crystallize before fats and oils and become nuclei, so that it was considered to be suitable as a crystallization accelerator. However, as a result of diligent experimental studies by the inventors of the present application, surprisingly, by setting the HLB range to 5 to 9 and setting the melting point to the range of 58 to 69 ° C., the crystallization speed can be increased. It has been found that it is possible to provide a crystallization accelerator capable of producing fine crystals quickly. Further, the polyglycerin fatty acid ester according to the present invention has a good workability because the melting point is not too high.

The HLB of the polyglycerin fatty acid ester according to the present invention is 5-9. The HLB is calculated from the saponification value of the ester and the neutralization value of the fatty acid using the atlas method, and is calculated by the following formula (1). The saponification value and the neutralization value in the formula (1) are measured according to "Established by the Japan Oil Chemists'Association, Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists' Society.

[Number 1]
HLB = 20 × (1-saponification value / neutralization value) ・ ・ ・ (1)

In the present invention, the melting point can be measured by using a conventionally known method, for example, by using a differential scanning calorimeter (DSC).

In the polyglycerin fatty acid ester according to the present technology, the melting point is 58 to 69 ° C, preferably 58 to 66 ° C.

The polyglycerin constituting the polyglycerin fatty acid ester according to the present invention is not limited in its average degree of polymerization, but is preferably 2 to 10, more preferably 4 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, it is calculated from the following formula (2) and the following formula (3).

[Number 2]
Molecular weight = 74n + 18 ... (2)
Hydroxy group value = 56110 (n + 2) / molecular weight ... (3)

The hydroxyl group value in the above formula (3) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and contains acetic acid required for acetylating the free hydroxyl group contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required for summing. The number of milligrams of potassium hydroxide is calculated according to the "Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists'Association.

The polyglycerin fatty acid ester can be produced by a conventionally known esterification reaction. For example, it can be produced by subjecting a fatty acid and polyglycerin to an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide. Esterification is carried out until the esterification rate of the polyglycerin fatty acid ester reaches a desired value.

The esterification rate of the polyglycerin fatty acid ester according to the present invention is 20 to 60%, preferably 30 to 45%. Here, the esterification rate is defined as the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerin (n + 2), and the number of moles of fatty acid added to polyglycerin (M). When, it is a value calculated by the following equation (4). The hydroxyl group value is a value calculated by the above formula (3).

[Number 3]
Esterification rate (%) = (M / (n + 2)) × 100 ... (4)

The fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, but a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used. The fatty acid may be a mixture, and specific examples of the fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, lysynolic acid, linoleic acid, linolenic acid, and erucic acid. , Behenic acid, and condensates thereof and the like. Among these, saturated fatty acids having 16 to 18 carbon atoms are particularly preferable in terms of the balance between the meltability and the solid fat content and the handleability of the fat and oil composition.

The method for using the polyglycerin fatty acid ester according to the present invention has the effect of promoting crystallization by melting it in a desired fat and oil and undergoing a crystallization step from the state in which the fat and oil and the crystallization accelerator are completely melted. It is demonstrated. The content of the polyglycerin fatty acid ester is preferably 0.01 to 5% by weight, more preferably 0.1 to 3% by weight, based on the oil / fat composition.

The oil / fat composition according to the present invention contains palm-based oil / fat in an amount of preferably 5 to 60% by weight, more preferably 15 to 50% by weight, as the oil / fat A. Examples of the above-mentioned palm-based oils and fats include palm oil and palm fractionated oil. Examples of the above-mentioned palm fractionated oils include palm olein and palm stearin, which are one-stage fractionated oils; palm olein (palm super olein) and palm midfraction, which are two-stage fractionated oils of palm olein; and two-stage fractionated oils of palm stearin. Certain palm olein (soft palm), palm stearin (hard stearin) and the like can be used.

The method for separating palm oil is not particularly limited, and any of solvent separation, dry separation, and emulsification separation may be used. In the present invention, one or more selected from the above palm-based fats and oils can be used.

The fat and oil composition according to the present invention contains edible fats and oils other than palm-based fats and oils having an elevated melting point of 30 ° C. or higher as fats and oils B. Examples of the fat and oil B include fats and oils such as shea butter, monkey fat, cocoa butter, coconut oil, milk fat, beef tallow, and lard, and various cured fats and oils that have undergone transesterification or hydrogenation, and these are one type. It may be used alone or in combination of two or more.

The fat and oil composition according to the present invention may further contain edible fats and oils other than palm-based fats and oils having a rising melting point of 10 ° C. or lower. Examples of such oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, etc., and these may be used alone or in combination of two or more. It may be used together.

In the fat and oil composition according to the present invention, the composition of the above fats and oils can be appropriately adjusted so as to have an elevated melting point according to the use of the food to be used. For example, the oil / fat composition for solid roux preferably has an elevated melting point of 40 to 50 ° C., and the oil / fat composition for shortening applications preferably has an elevated melting point of 30 to 40 ° C.

Examples of the oil and fat according to the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, shea butter. Vegetable fats and oils such as monkey fat, cacao fat, coconut oil, palm kernel oil; single or mixed oils of animal fats and oils such as milk fat, beef fat, pig fat, fish oil, whale oil, or their hardening, sorting, ester replacement, etc. Examples include processed oils and fats that have been applied.

In addition to the above fats and oils and polyglycerin fatty acid esters, the fats and oils composition of the present invention contains water, emulsifiers, dairy products, flavors, coloring agents, seasonings, sweeteners, sugars, salt and thickeners. Stabilizers, preservatives, taste substances and the like may be appropriately contained.

Examples of the emulsifier include glycerin fatty acid ester, citrus fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin condensed lysinoleic acid ester, stearoyl lactate, polyoxyethylene fatty acid ester, and polyoxyethylene sorbitan fatty acid. Examples thereof include esters, lecithin, saponin and the like, and one or more selected from these can be used.

Examples of the above-mentioned sugars include glucose, sucrose, maltose, sucrose, high fructose corn syrup, fructose, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-bound sucrose, oligosaccharide, reduced sugar polydextrose, sorbitol, reduced lactose, and trehalose. Examples thereof include sucrose, xylitol, maltitol, erythritol, mannitol, raffinose, lactose, stevia, aspartame and the like. These sugars can be used alone or in combination of two or more. In addition, the blending amount can be appropriately selected according to the desired sweetness.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, arabic gum, alginic acid, starch, xanthan gum, purulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, and gelatin. , Starch, chemical starch and the like, and one or more selected from these can be used.

The oil and fat composition of the present invention is used in coffee whitener, solid ru, margarine, shortening, chocolate, milk beverage, functional oil and fat, etc., which require a crystallization promoting effect in a short time during the manufacturing process. It can be effective. Among these, it is particularly suitable for palm oil-containing foods such as solid roux, margarine, and shortening.

The solid roux according to the present invention is obtained by heating and mixing wheat flour and fats and oils, and if necessary, adding and mixing spices such as curry powder and auxiliary raw materials such as salt, sugars and seasonings. The solid roux of the present invention is solid at room temperature used for making curry, hayashi, stew, etc., and is widely used for home use, restaurants, school lunches, etc. due to its simplicity in cooking. Is.

Further ingredients that may be contained in the solid roux of the present invention are spices such as curry, cocoa mass, cocoa powder, grains, beans, vegetables, meats, seafood, fruits, fruit juices, coffee, nut paste, wheat protein and soybeans. Vegetable proteins such as proteins, food materials such as eggs and various processed egg products, and these food materials and food additives can be used alone or in combination of two or more.

The method for producing solid roux according to the present invention is not particularly limited. Known manufacturing methods and conditions can be applied. Specifically, wheat flour, sugars and solid fat / oil compositions are mixed and heated, and if necessary, auxiliary raw materials are mixed and poured into a container, and then heat-treated at 100 to 160 ° C. to solidify. After that, by cooling the refrigerator at 0 to 15 ° C., cooling with cold air in a cooling tunnel, cooling at room temperature of 30 ° C. or lower, and the like, a heat-resistant solid roux that can be distributed can be obtained.

The plastic fat and oil composition such as shortening according to the present invention is a fat and oil composition for kneading, a fat and oil composition for roll-in, and a fat and oil composition for cream. Further, the oil / fat composition may be a margarine type or a shortening type, and the emulsification form thereof may be any of a water-in-oil type, an oil-in-water type, and a double emulsification type. In some cases, the oil / fat composition of the present invention can also be used for spraying on a surface such as a biscuit.

The method for producing a plastic oil / fat composition such as shortening according to the present invention is not particularly limited. Known manufacturing methods and conditions can be applied. The oil and fat composition can be produced by mixing and dissolving oil-soluble components. In the case of a plastic oil / fat composition, an oil-soluble component is mixed and melted to prepare an oil phase. If necessary, the water-soluble components are mixed and dissolved to prepare an aqueous phase. The plastic oil / fat composition can be produced by emulsifying the melted oil phase alone or by mixing and emulsifying the aqueous phase with the oil phase, and then cooling and crystallizing the oil phase. Cooling and crystallization preferably include cooling plasticization. The cooling conditions are preferably −0.5 ° C./min or higher, more preferably −5 ° C./min or higher. At this time, rapid cooling is preferable to slow cooling. Further, it is desirable to sterilize the oil phase after preparation or mixed emulsification. Examples of the sterilization method include a batch type in a tank, a plate type heat exchanger, and a continuous type using a scraping type heat exchanger. Examples of the cooling device include a closed type continuous tube cooler, for example, a margarine making machine such as a botator, a combinator, and a perfector, and a plate type heat exchanger. Further, as a cooling device, a combination of an open type diacooler and a compactor can be mentioned.

Hereinafter, the present invention will be described based on examples.
It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

As the polyglycerin according to the present invention, "diglycerin S" manufactured by Sakamoto Pharmaceutical Co., Ltd. is used for polyglycerin having an average degree of polymerization of 2, and "polyglycerin # 310" manufactured by Sakamoto Pharmaceutical Co., Ltd. is used for polyglycerin having an average degree of polymerization of 4. , "Polyglycerin # 500" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used for polyglycerin having an average degree of polymerization of 6, and "Polyglycerin # 750" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. was used for polyglycerin having an average degree of polymerization of 10. ..

<Synthesis example 1>
100 g of polyglycerin having an average degree of polymerization of 4 and 133.7 g of stearic acid were placed in a reaction vessel and reacted at 245 ° C. under alkaline and nitrogen flow with sodium hydroxide to have a melting point of 60.3 ° C. and an esterification rate of 25%. Polyglycerin fatty acid ester was obtained. The melting point was measured by a differential scanning calorimeter (DSC8320, Rigaku). 5 mg of polyglycerin fatty acid ester was weighed in an aluminum cell and covered with a sample sealer. As a control, 5 mg of alumina was used. The melting point was defined as the off-set temperature of the endothermic peak during heating when the cell was cooled from 85 ° C. to 25 ° C. at 5 ° C./min and held for 5 minutes and then heated to 85 ° C. at 5 ° C./min.

<Synthesis example 2>
100 g of polyglycerin having an average degree of polymerization of 2 and 239 g of stearic acid are placed in a reaction vessel and reacted at 245 ° C under alkaline and nitrogen flow with sodium hydroxide to have a melting point of 64.0 ° C and an esterification rate of 35%. A fatty acid ester was obtained. The melting point was measured in the same manner as the polyglycerin fatty acid ester of Synthesis Example 1.

<Synthesis example 3>
100 g of polyglycerin having an average degree of polymerization of 6 and 225 g of stearic acid are placed in a reaction vessel and reacted at 245 ° C under alkaline and nitrogen flow with sodium hydroxide to have a melting point of 61.6 ° C and an esterification rate of 55%. A fatty acid ester was obtained. The melting point was measured in the same manner as the polyglycerin fatty acid ester of Synthesis Example 1.

<Synthesis example 4>
100 g of polyglycerin having an average degree of polymerization of 10 and 184 g of stearic acid are placed in a reaction vessel and reacted at 245 ° C. under alkaline and nitrogen flow with sodium hydroxide to have a melting point of 58.8 ° C. and an esterification rate of 45%. A fatty acid ester was obtained. The melting point was measured in the same manner as the polyglycerin fatty acid ester of Synthesis Example 1.

<Example 1>
The fat and oil and the polyglycerin fatty acid ester of Synthesis Example 1 were mixed in the formulation shown in Table 1 and uniformly dissolved at 80 ° C. to obtain a fat and oil composition A. Unless otherwise specified in the following description, the unit of compounding is% by weight.

<Example 2>
The fat and oil composition B was prepared in the same manner as the fat and oil composition A except that the polyglycerin fatty acid ester of Synthesis Example 2 was used as the polyglycerin fatty acid ester.

<Example 3>
The fat and oil composition C was prepared in the same manner as the fat and oil composition A except that the polyglycerin fatty acid ester of Synthesis Example 4 was used as the polyglycerin fatty acid ester.

<Comparative Example 1>
The fat and oil composition D was prepared in the same manner as the fat and oil composition A except that the polyglycerin behenic acid ester HB-750 (Sakamoto Yakuhin Kogyo Co., Ltd.) was used as the polyglycerin fatty acid ester.

<Comparative Example 2>
The fat and oil composition E was prepared in the same manner as the fat and oil composition A except that the polyglycerin stearic acid ester MS-3S (Sakamoto Yakuhin Kogyo Co., Ltd.) was used as the polyglycerin fatty acid ester.

<Comparative Example 3>
The fat and oil composition F was prepared in the same manner as the fat and oil composition A except that the polyglycerin fatty acid ester was not added.

<Example 4>
The fat and oil and the polyglycerin fatty acid ester of Synthesis Example 1 were mixed in the formulation shown in Table 2 and uniformly dissolved at 80 ° C. to obtain a fat and oil composition G.

<Example 5>
The fat and oil composition H was prepared in the same manner as the fat and oil composition G except that the polyglycerin fatty acid ester of Synthesis Example 2 was used as the polyglycerin fatty acid ester.

<Example 6>
The fat and oil composition I was prepared in the same manner as the fat and oil composition G except that the polyglycerin fatty acid ester of Synthesis Example 3 was used as the polyglycerin fatty acid ester.

<Example 7>
The fat and oil composition J was prepared in the same manner as the fat and oil composition G except that the polyglycerin fatty acid ester of Synthesis Example 4 was used as the polyglycerin fatty acid ester.

<Comparative Example 4>
The fat and oil composition K was prepared in the same manner as the fat and oil composition G except that the polyglycerin behenic acid ester HB-750 (Sakamoto Yakuhin Kogyo Co., Ltd.) was used as the polyglycerin fatty acid ester.

<Comparative Example 5>
The fat and oil composition L was prepared in the same manner as the fat and oil composition G except that the polyglycerin fatty acid ester was not added.

<Measurement of solid fat content (SFC)>
SFC was measured by tabletop NMR (minispec mq20, BRUKER) according to AOCS Official Measurement CD 16b-93 (1999). Note that SFC is an abbreviation for Solid Fat Content, and indicates the content (%) of solid fat present in fats and oils at a constant temperature. Therefore, the higher the SFC of the fat and oil after a certain period of time from the start of crystallization, the faster the crystallization of the fat and oil, and the higher the crystallization promoting effect.

The oil and fat composition was placed in a sample tube for measurement at a height of about 5 cm and heated at 80 ° C. for 10 minutes to melt it. After that, the oil and fat compositions A to F were transferred to a circulating constant temperature water tank (NCB-1200, Tokyo University of Science) whose temperature was adjusted to 35 ° C. and the oil and fat compositions G to L were adjusted to 25 ° C., and the oil and fat compositions A to F were transferred to the oil and fat compositions A to F after 45 minutes. , Oil and fat compositions GL measured SFC after 30 minutes.
[Evaluation criteria]
×: SFC is less than 5 Δ: SFC is 5 or more and less than 8 ○: SFC is 8 or more and less than 10 ◎: SFC is 10 or more

<Measurement of crystal size>
10 μL of the oil / fat composition melted at 80 ° C. was dropped onto a slide glass, covered with a cover glass to prepare a slide, which was heated to 80 ° C. at 20 ° C./min on a cooling / heating stage (10030, Rinkamu). After that, at 5 ° C./min, the oil and fat compositions A to F were cooled to 35 ° C., the oil and fat compositions G to L were cooled to 25 ° C., the oil and fat compositions A to F were 45 minutes later, and the oil and fat compositions G to L were. The crystal morphology after 20 minutes was observed with a polarizing microscope (BX50, Olympus) and photographed with an attached digital camera (DP20, Olympus). The crystal size was measured from the image.
[Evaluation criteria]
X: Crystal size is 40 μm or more Δ: Crystal size is 20 μm or more and less than 40 μm ○: Crystal size is less than 20 μm

<Evaluation method of exudation suppression ability>
8 g of the oil / fat composition melted at 80 ° C. was weighed in a cylindrical container having a diameter of 3 cm, and the oil / fat compositions A to F were allowed to stand in an incubator set at 30 ° C. and the oil / fat compositions G to L at 25 ° C. After 3 days, the oil and fat exuded on the surface of the oil and fat was absorbed with a filter paper, and the amount of exudation was measured. The fat and oil compositions F and L (without additives) to which the polyglycerin fatty acid ester was not added were evaluated as follows.
[Evaluation criteria]
×: Equivalent to or greater than the additive-free exudation amount Δ: Less than equal to the additive-free exudation amount and 1/2 or more of the additive-free exudation amount ○: Less than 1/2 of the additive-free exudation amount and additive-free 1/4 or more of the exudation amount of ◎: Less than 1/4 of the additive-free exudation amount

<Appearance evaluation method>
5 g of the fat and oil compositions A to F melted at 80 ° C. were weighed in a plastic petri dish having a diameter of 5 cm, allowed to stand in an incubator set at 30 ° C., cooled and solidified overnight, and the surface aggregation state was observed. ..
[Evaluation criteria]
×: There is agglomeration on the surface of the oil and fat △: There is some agglomeration on the surface of the oil and fat ○: The surface of the oil and fat is smooth

The evaluation results of the oil and fat composition are shown in Tables 1 and 2.

As can be seen from Tables 1 and 2, the oil and fat composition using the polyglycerin fatty acid ester according to the present invention is equivalent to the oil and fat composition using the polyglycerin behenic acid ester having a crystallization promoting effect (Comparative Example 1). As described above, it was obtained that the solidification was quick, the crystals were made finer, and the exudation of liquid fats and oils was suppressed. Further, it was confirmed that the crystals were finer and the exudation was suppressed as compared with the oil / fat composition using the polyglycerin fatty acid ester of Comparative Example 2. Therefore, by setting the HLB to 5 to 9 and the melting point to 58 to 69 ° C., it was possible to obtain an oil / fat composition having good handleability and a high effect of promoting crystallization of the oil / fat.

<Example 8>
(Manufacturing of solid roux)
Curry powder, salt, sugar, and seasonings were added to the wheat flour roux obtained by roasting the wheat flour and the fat and oil composition A at 120 ° C. in advance according to the formulation shown in Table 3, and the mixture was heated and mixed. It was poured into a mold and cooled and solidified at 25 ° C. to obtain a solid roux.

<Comparative Example 6>
Comparative Example 3 was produced in the same manner as in Example 1 except that the oil / fat composition F was used as the oil / fat composition.

[Evaluation of solid roux]
The solidification time and surface condition were evaluated according to the following criteria, and the evaluation results are shown in Table 3.
<solidification time>
3 g of the solid roux after production was weighed in a plastic petri dish having a diameter of 5 cm, and the time until the solid roux solidified was measured at room temperature.
[Evaluation criteria]
×: Solidification time is 10 minutes or more Δ: Solidification time is 7 minutes or more and less than 10 minutes ○: Solidification time is less than 7 minutes <Surface state>
3 g of the solid roux after production was weighed in a plastic petri dish having a diameter of 5 cm, and the mixture was allowed to stand in an incubator at 25 ° C., and the surface condition was observed 18 days later.
[Evaluation criteria]
×: There is agglomeration ○: Smooth

As can be seen from Table 3, the solid roux using the oil / fat composition containing the polyglycerin fatty acid ester according to the present invention had a short solidification time and a good surface condition.

<Example 9>
(Manufacturing of shortening)
With the formulation shown in Table 4, the oil and fat composition G was added to T.I. K. The mixture was mixed at a rotation speed of 8,000 rpm while maintaining the temperature at 70 ° C. using a homomixer (manufactured by Primix Corporation). After that, it was rapidly cooled and kneaded with a margarine processor (manufactured by Powerpoint International). This was stored at 20 ° C. for 1 day to obtain shortening.

<Comparative Example 7>
Comparative Example 4 was produced in the same manner as in Example 2 except that the oil / fat composition L was used as the oil / fat composition.

[Evaluation of shortening]
The exudation suppressing ability, creaming speed, and water absorption were evaluated according to the following criteria, and the evaluation results are shown in Table 4.

<Exudation suppression ability>
8 g of the produced Example 2 and Comparative Example 4 were weighed in a cylindrical container having a diameter of 3 cm, and the mixture was allowed to stand in an incubator set at 25 ° C. After 3 days, the exuded state of the oil and fat exuded on the surface of the oil and fat was observed.
[Evaluation criteria]
×: There is exudation △: There is some exudation ○: There is no exudation at all

<Creaming speed>
Using a tabletop mixer equipped with a whipper, 250 g of shortening stored at 20 ° C. was stirred for 15 minutes to cause bubbles. The specific gravity was calculated by the formula (5) every 3 minutes, and the time until the specific gravity reached 0.4 was obtained.
[Evaluation criteria]
×: Time to reach specific density 0.4 is 10 minutes or more Δ: Time to reach specific density 0.4 is 8 minutes or more and less than 10 minutes ○: Time to reach specific density 0.4 is less than 8 minutes

[Number 4]
Specific gravity = (weight of shortening / weight of water of the same volume) × 100 ... (5)

<Water absorption>
Using a tabletop mixer equipped with a whipper, 250 g of shortening stored at 20 ° C. was stirred for 15 minutes to cause bubbles. Water was added while stirring was continued, and the water absorption index was calculated by the formula (6) with the point where the water exuded as the end point.
[Evaluation criteria]
×: Water absorption index is less than 100 Δ: Water absorption index is 100 or more and less than 150 ○: Water absorption index is 150 or more

[Number 5]
Water absorption index = (weight of added water / weight of shortening) x 100 ... (6)

As can be seen from Table 4, shortening using the oil / fat composition containing the polyglycerin fatty acid ester according to the present invention suppressed the exudation of the liquid oil / fat, and obtained a product having good creaming speed and water absorption.

Claims (5)

An oil / fat composition comprising oil / fat A, oil / fat B, and polyglycerin fatty acid ester.
Fats and oils A: Palm-based fats and oils B: Eating fats and oils other than palm-based fats and oils having a melting point of 30 ° C. or higher Polyglycerin fatty acid ester: HLB is 5 to 9 and melting point is 58 to 69 ° C. The oil and fat composition according to claim 1, wherein the constituent polyglycerin of the polyglycerin fatty acid ester has an average degree of polymerization of 2 to 10. The oil / fat composition according to claim 1 or 2, wherein the esterification rate of the polyglycerin fatty acid ester is 20 to 60%. The oil / fat composition according to any one of claims 1 to 3, wherein the oil / fat composition contains 0.01 to 5% by weight of a polyglycerin fatty acid ester. A solid roux or shortening containing the oil / fat composition according to any one of claims 1 to 4.