JPS6227780B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to oil and fat compositions for use in oil droplet-dispersed floating soups, more specifically, instant foods such as instant soup, instant miso soup, instant soup, instant pork soup, and instant noodles soup, and seasonings such as natural seasoning soup prepared according to conventional methods. The present invention relates to a soup oil and fat composition used for floating oil droplets of an appropriate diameter on the surface of soup, and a powdered oil and fat composition thereof. Soup foods, especially instant soup, instant soup,
When adding fats and oils to instant miso soup, instant noodles, instant pork soup, etc., conventionally, edible fats and oils such as salad oil and chili oil are used alone. However, even when these edible fats and oils are added to cooking soup, the fats and oils rise to the surface of the water phase of the soup as one large continuous phase, which tends to be visually objectionable, and an improvement has been desired. . In addition, although it is convenient to use powdered fats and oils for powdered or dry foods such as powdered soups, powdered seasonings, and instant cooked foods, which have become rapidly popular in recent years, it is difficult to use powdered fats and oils in small bags. It is used in Powdered fats and oils are not used in these preparations because conventional powdered fats and oils have a high melting point and are unpleasant to taste, and also cause a bitter taste in the soup. In other words, conventional powdered oils include those made by directly powdering high melting point fats and oils (usually melting point 50°C or higher), and those made by coating slightly high melting point fats and oils (usually melting point 40°C or higher) with casein, lactose, and emulsifiers. The former is preferable from the appearance point of view, as it does not melt in the mouth, and even when added to soup stock, the oily flavor rises to the surface of the water phase of the soup as a continuous phase.
The latter does not melt in the mouth so much, but when added to soup stock, the oil and fat portion of the powdered oil tends to emulsify with the soup stock due to the emulsifying action of casein and emulsifier.
There were defects such as so-called smearing and difficulty in floating oil droplets on the surface of the aqueous phase of the juice. The object of the present invention is to overcome the drawbacks of conventional oils and powders, and to provide oils and powders that, when added to soup soup, float to the surface of the soup with an appropriate diameter. It is something. As a result of various studies to improve the drawbacks of conventional edible fats and powdered fats, the present inventors found that sorbitan trisaturated fatty acid ester alone, sorbitan trisaturated fatty acid ester, or glycerin saturated fatty acid ester with an iodine value of 20 or less By using it in combination with other specific emulsifiers, the fats and oils floating on the surface of the soup can be dispersed into oil droplets of appropriate diameter;
The inventors have also discovered that low melting point fats and oils, which have conventionally been difficult to powder, can be easily powdered by adsorbing them to enzymatically decomposed starch. The present invention was made based on the above discovery, and the melting point
Edible fats and oils below 40°C and as emulsifiers (a) sorbitan saturated fatty acid triester, (b) sorbitan saturated fatty acid triester or glycerin fatty acid partial ester with an iodine value of 20 or less and sorbitan saturated fatty acid mono- and di-ester, HLB1-4 One or more selected from the group consisting of sucrose fatty acid partial ester and propylene glycol fatty acid partial ester, or (c) sorbitan saturated fatty acid triester and glycerin fatty acid partial ester with an iodine value of 20 or less, based on edible fats and oils, from 0.1 to The present invention provides an oil and fat composition containing 3% by weight. The edible fats and oils used in the present invention are preferably highly stable low melting point fats and oils, including animal and vegetable fats and oils with a melting point of 40°C or less, various low melting point oils obtained by fractionating slightly hydrogenated oils and fats, molecular transesterified oils, and various types of edible fats and oils used in the present invention. Salad oil is preferred. Furthermore, the sorbitan trisaturated fatty acid ester used in the present invention is a partial ester of a saturated fatty acid having 16 to 22 carbon atoms and sorbitan, or a mixture containing sorbitan as a main component and sorbitate or sorbide. The main component is di- or polyester. In addition, the glycerin saturated fatty acid partial ester with an iodine value of 20 or less used in the present invention is a mixture whose main components are 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 saturated fatty acid mono- and di-esters are partial esters of saturated fatty acids having 12 to 22 carbon atoms and sorbitan or those containing sorbitan as the main component and sorbide. It contains triester and the like. Furthermore, sucrose fatty acid esters with HLB1 to 4 are mainly tri-, tetra-, and penta-esters of saturated and/or unsaturated fatty acids having 12 to 22 carbon atoms and sucrose, and also contain small amounts of di-, mono-, and esters. A mixture containing
Among these, sucrose fatty acid esters with HLB2 to HLB4 are particularly preferred. Furthermore, propylene glycol saturated fatty acid ester is one whose main component is a monoester mainly composed of a saturated fatty acid having 16 to 22 carbon atoms. If emulsifiers other than those in the emulsifier group are used or are used in combination, it is not preferable because fats and oils become one continuous phase on the surface of the soup, or the soup and fats and oils emulsify, resulting in a bitter taste. Examples of the saturated fatty acids constituting the various esters mentioned above include myristic acid, palmitic acid,
Examples of unsaturated fatty acids include stearic acid, lauric acid, and arachidic acid, with palmitic acid and stearic acid being particularly preferred. Examples of unsaturated fatty acids include oleic acid, zomarinic acid, linoleic acid, and linoleic acid. Oleic acid, zomarinic acid and linoleic acid are preferred. The usage amount of the above emulsifier is 0.1 per edible fat.
-3% by weight, preferably 0.5-1.5% by weight, but a slightly smaller amount of emulsifier may be used for fats and oils with a low melting point, such as salad oil, compared to fats and oils with a high melting point, such as slightly hydrogenated animal and vegetable oils. If the amount of emulsifier is too large, the taste of the product will deteriorate, and if it is too small, it will be difficult to obtain a good floating effect for oil droplet dispersion. The oil and fat composition of the present invention may be in the form of an oil or fat composition consisting only of the above-mentioned edible oil and fat and an emulsifier, or may be simply mixed with other ingredients used in soup preparation and added directly to the prepared soup. However, it is preferable to form an oil or fat composition in a form suitable for the above-mentioned usage mode, for example, in a powdered form, which further contains enzymatically decomposed starch in an amount of 0.25 to 4 times the weight of the edible oil or fat. The enzymatically decomposed starch used in this case is a decomposed product of starch, which is obtained by hydrolyzing starch with enzymes such as amylase and drying it as a powder, and exhibits a DE (dextrose equivalence) of 7 to 15. For example, starch One example is ``Pineflow'' (trade name, Matsutani Chemical Co., Ltd.), which is commercially available as a hydrolyzate of . Therefore, in carrying out the powdering of the present invention, after dissolving the low melting point edible fat, glycerin saturated fatty acid ester with an iodine value of 20 or less, sorbitan mono- and disaturated fatty acid ester, and sucrose fatty acid with HLB 1 to 4 are added to it. Either ester and one or more selected from propylene glycol saturated fatty acid ester are added and dissolved, or sorbitan trisaturated fatty acid ester or sorbitan trisaturated fatty acid ester and glycerin saturated fatty acid ester and HLB1 to 4 are added to the edible oil and fat. An oil or fat composition can be obtained by adding, mixing, and dissolving one or more selected from sucrose fatty acid ester, propylene glycol saturated fatty acid ester, and sorbitan mono- and di-saturated fatty acid ester. A powdered oil or fat composition can be obtained by mixing enzymatically decomposed starch in an amount of 0.25 to 4 times the weight, preferably 0.5 to 1.5 times the weight of the edible oil or fat, to the obtained oil or fat composition. When producing the above-mentioned powdered oil and fat composition, if the amount of enzymatically decomposed starch becomes excessive, it is difficult to obtain the desired product, that is, a composition that floats as oil droplets of an appropriate diameter on the surface of the cooking juice. I can't do it, and
If the amount of enzymatically decomposed starch is too small, powdering becomes difficult. In order to make the invention more clear, examples are shown in Table 1. In the table, the * mark indicates the product of the present invention, and the amount of emulsifier added indicates the weight % based on the fat or oil. In addition, the criteria in the table are as follows. Out of 50 panelists, ``Excellent'' means that 40 or more people rated it as good, ``Good'' means that 30 or more people rated it as good, and ``Poor'' means that 30 or more people rated it as unfavorable.

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[Table] As is clear from the description in Table 1 above, the oil and fat composition of the present invention is characterized in that when added to soup stock, the fat and oil do not form a continuous phase on the surface of the soup, but instead float to a dispersed state with an appropriate diameter. Therefore, the floating oil droplets do not aggregate or coalesce over time, and maintain a stable oil droplet state. In addition, the powdered oil and fat composition of the present invention is obtained by emulsifying conventional edible oil and fat into an oil-in-water type using a coating base material such as casein, a sizing agent, and an emulsifier, and then powdering it using a powdering device such as a spray dryer. Unlike other products, it is made by adsorbing edible fats and oils with a specific emulsifier added to enzymatically decomposed starch, which has a large surface area.
When added to cooking juice, the starch quickly dissolves into the soup, and the fat and oil do not form a continuous phase on the surface of the soup, but instead float to the surface as oil droplets with an appropriate diameter, which is considered a drawback of conventional powdered fats and oils. It is characterized by the fact that it does not produce any staleness, and the appearance of the surface of the cooking liquid is similar to that when edible fats and oils are added separately.What's more, it is unique in that it is dispersed into oil droplets with a suitable diameter of 2 to 30 mm. It is something. 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 left at a temperature higher than the melting point of the oil or fat. It has characteristics. Examples of the present invention are shown below along with comparative examples. Example 1 After heating and melting 9.9 kg of hydrogenated soybean oil (melting point 32°C),
50 g of sorbitan tristearate and 50 g of glycerin monostearate (iodine value 3 or less) were added and dissolved to obtain an oil and fat composition for soup. Next, in order to examine the effect of the above oil and fat composition, 5 g of the composition was added to a soup prepared by pouring 150 c.c. of boiling water into 20 g of instant powdered chicken soup, and oil droplets with a diameter of 5 to 30 mm were observed on the surface of the soup. Even after the soup floated to the surface and cooled, the oil droplets remained the same diameter and were so stable that they solidified, and no coalescence of the oil droplets was observed. Comparative Examples 1 to 3 A soup was prepared in the same manner as in Example 1 using an emulsifier that is added and dissolved in fats and oils other than that used in the present invention, and soup was prepared in the same manner as in Example 1.
The results were obtained as follows.

[Table] Example 2 50 g of glycerin monostearate (iodine value 3) and 50 g of sorbitan monostearate were added to 10 kg of cottonseed salad oil and dissolved by heating to obtain an oil and fat composition for soup. Next, after pouring boiling water into the instant noodle soup, 5 g of the composition was added, and a diameter of 10 to 20 mm was added to the surface of the noodle soup.
The oil droplets were dispersed and floated to the surface, and the oil droplets did not coalesce even after the soup was cooled. Example 3 Sorbitan tripalmitate in 50 kg of purified lard
300g and 200g of sucrose fatty acid ester (HLB-2)
A powdered oil and fat composition for soup was obtained by mixing and stirring 60 parts by weight of the added and heated dissolved product and 40 parts by weight of enzymatically decomposed starch. After blending 20% by weight of the above powdered oil and fat composition into instant pork soup, hot water was added to prepare instant pork soup. As a result, the dispersion state of the obtained oil droplets was good and stable, ranging from 10 to 25 mm. Example 4 50 parts by weight of 40 kg of glycerin monostearate (iodine value 10) and 60 g of propylene glycol monopalmitate added and dissolved in 10 kg of refined rice oil and 50 parts by weight of enzymatically decomposed starch were mixed and stirred uniformly with a stirrer. A powdered oil and fat composition for cooking was obtained. This product was left in a constant temperature bath at 40°C and 50°C for one week, but no appreciable change was observed in the powdered state.

Claims (1)

[Claims] 1. Edible fats and oils with a melting point of 40°C or less and (a) as an emulsifier.
Sorbitan saturated fatty acid triester, (b) Sorbitan saturated fatty acid triester or glycerin fatty acid partial ester with iodine value of 20 or less and sorbitan saturated fatty acid mono- and di-ester, HLB1 to 4
One or more selected from the group consisting of sucrose fatty acid partial ester and propylene glycol fatty acid partial ester, or (c) sorbitan saturated fatty acid triester and glycerin fatty acid partial ester with an iodine value of 20 or less, relative to the above edible oil and fat, at 0.1 An oil and fat composition for soup containing ~3% by weight. 2. The fat and oil composition for soup according to claim 1, which contains enzymatically decomposed starch in an amount of 0.25 to 4 times the weight of edible fat and oil, and is in powder form.