OIL/FAT COMPOSITION FOR SOLID ROUX

Abstract

The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5P/St 2.0, and SSU/SUS>1.

Claims

1. A fat composition for a solid roux having a triglyceride composition comprising 15 to 40% by weight of S3 triglyceride, 10 to 30% by weight of S2U triglyceride, 10 to 25% by weight of SU2 triglyceride, and 30 to 50% by weight of U3 triglyceride (S: saturated fatty acid having 16 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms), and having 0.5P/St2.0 of weight ratio of C16 (P: palmitic acid) to C18 (St: stearic acid), and SSU/SUS>1.

2. The fat composition for a solid roux according to claim 1, having a triglyceride composition comprising 15 to 30% by weight of S3 triglyceride, 15 to 25% by weight of S2U triglyceride, 13 to 20% by weight of SU2 triglyceride, and 35 to 45% by weight of U3 triglyceride.

3. The fat composition for a solid roux according to claim 1, comprising less than 50% by weight of saturated fatty acid.

4. The fat composition for a solid roux according to claim 1, comprising less than 5% by weight of trans fatty acid in all constituent fatty acids.

5. A solid roux comprising the fat composition for a solid roux according to claim 1.

6. A processed food comprising the solid roux according to claim 5.

7. The fat composition for a solid roux according to claim 2, comprising less than 50% by weight of saturated fatty acid.

8. The fat composition for a solid roux according to claim 2, comprising less than 5% by weight of trans fatty acid in all constituent fatty acids.

9. The fat composition for a solid roux according to claim 3, comprising less than 5% by weight of trans fatty acid in all constituent fatty acids.

10. A solid roux comprising the fat composition for a solid roux according to claim 2.

11. A solid roux comprising the fat composition for a solid roux according to claim 3.

12. A solid roux comprising the fat composition for a solid roux according to claim 4.

Description

EXAMPLES

[0037] Hereinafter, the effect of the present invention will be described in more detail by way of Examples and Comparative Examples. In the Examples, both of part and % mean weight basis.

Example 1

[0038] The mixture was prepared by mixing 80 parts of fully hydrogenated palm oil and 20 parts of high-oleic sunflower oil. The mixture was subjected to random interesterification using sodium methylate as a catalyst, and then washed with water, dehydrated and refined. Fat composition for solid roux 1 was obtained by mixing 50 parts of the obtained interesterified oil and 50 parts of high-oleic sunflower oil.

Example 2

[0039] The mixture was prepared by mixing 70 parts of fully hydrogenated palm oil and 30 parts of high-oleic sunflower oil. The mixture was subjected to random interesterification using sodium methylate as a catalyst, and then washed with water, dehydrated and refined. Fat composition for solid roux 2 was obtained by mixing 50 parts of the obtained interesterified oil and 50 parts of high-oleic sunflower oil.

Example 3

[0040] The mixture was prepared by mixing 75 parts of fully hydrogenated palm oil, 20 parts of high-oleic sunflower oil, and 5 parts of fully hydrogenated high-erucic rapeseed oil. The mixture was subjected to random interesterification using sodium methylate as a catalyst, and then washed with water, dehydrated and refined. Fat composition for solid roux 3 was obtained by mixing 50 parts of the obtained interesterified oil and 50 parts of high-oleic sunflower oil.

Comparative Example 1

[0041] The mixture was prepared by mixing 80 parts of fully hydrogenated rapeseed oil and 20 parts of high-oleic sunflower oil. The mixture was subjected to random interesterification using sodium methylate as a catalyst, and then washed with water, dehydrated and refined. Fat composition for solid roux 4 was obtained by mixing 50 parts of the obtained interesterified oil and 50 parts of high-oleic sunflower oil.

Comparative Example 2

[0042] The mixture was prepared by mixing 83.5 parts of palm hard stearin (iodine value: 12), 11.5 parts of high-oleic sunflower oil, and 5 parts of fully hydrogenated high-erucic rapeseed oil. The mixture was subjected to random interesterification using sodium methylate as a catalyst, and then washed with water, dehydrated and refined. Fat composition for solid roux 5 was obtained by mixing 50 parts of the obtained interesterified oil and 50 parts of high-oleic sunflower oil.

Comparative Example 3

[0043] Fat composition for solid roux 6 was obtained by mixing 40 parts of fully hydrogenated palm oil having 1 of iodine value and 58.5 C. of slip melting point and 60 parts of high-oleic sunflower oil.

Comparative Example 4

[0044] An interesterified oil was obtained by subjecting high-oleic sunflower oil and stearic acid to interesterification reaction with using 1,3-position-specific lipase, and then subjecting to a distillation. The interesterified oil was heated and melted at 60 C. and cooled to 31 C. with stirring to crystallization, and then press filtered to obtain high-melting point fraction as fractionated oil. Fat composition for solid roux 7 was obtained by mixing 65 parts of the obtained high-melting point fraction and 35 parts of high-oleic sunflower oil.

Comparative Example 5

[0045] An interesterified oil having 46 C. of melting point (manufactured by FUJI OIL CO., LTD., the product name Parkid V) was used.

[0046] The compositions of each of fats are shown in table 1.

TABLE-US-00001 TABLE 1 Compar- Compar- Compar- Compar- Compar- ative ative ative ative ative Example Example Example Example Example Example Example Example 1 2 3 1 2 3 4 5 S3 26.3 18.5 24.9 26.8 23.9 40.5 1.0 23.5 content % S2U 20.4 23.2 21.0 20.1 21.5 1.6 57.7 43.7 content % SU2 15.2 19.3 15.8 15.0 16.3 12.6 12.6 27.2 content % U3 38.2 39.0 38.3 38.2 38.4 45.4 38.3 5.6 content % P/S ratio 0.86 0.97 0.83 0.06 11.9 0.59 0.12 8.06 SSU/SUS 1.67 1.67 1.67 1.67 1.67 0.01 0.01 1.67 ratio Saturated 44.4 40.1 43.8 44.8 43.3 45.3 44.2 61.7 fatty acid content % Trans 0.1 0.1 0.1 0.1 0.1 0.1 0.1 1.0 fatty acid content %

<Formulation and Production Method of Solid Roux>

[0047] Flour roux was prepared by performing roasting treatment to 11 parts of flour and 36 parts of each fat. Then, 41 parts of the flour roux, 29 parts of curry powder, 13 parts of sugar, 9 parts of salt, 1.6 parts of sodium glutamate, and 0.4 part of lecithin were heated at 80 C. and mixed by a mixer. The obtained mixture was poured into a round aluminum foil container having 3 cm of diameter to 1 cm of thickness, and cooled at 20 C. and solidified to obtain a solid roux.

<Evaluation Method of Solid Roux>

(Heat Resistance Evaluation)

[0048] After a solid roux was left in a constant-temperature oven at 40 C. for 2 hours, presence/absence of attachment to a finger such that surfaces of the solid roux were touched by hand, presence/absence of oil-off, and presence/absence of deformation were confirmed.

[0049] : Excellent (There is no attachment to the finger, oil-off, and deformation)

[0050] : Good (Oil is slightly attached to finger, but there is no deformation)

[0051] : Slightly poor (There are attachment to finger and oil-off, but no deformation)

[0052] : Poor (There are much attachment to finger and oil- off, and deformation also occurs)

[0053] As an appearance evaluation after storing, presence/absence of occurrence of whitening at the surface of the solid roux was confirmed.

[0054] : Excellent (There is no occurrence of whitening, and no change compared with before storing)

[0055] : Good (There is no occurrence of whitening, but appearance is slightly different from that before storing)

[0056] : Slightly poor (There is slightly whitening at surface of solid roux)

[0057] : Poor (There is whitening at entire surface of solid roux)

(Hardness of Solid Roux at 20 C.)

[0058] After a solid roux was stored at 20 C. for 2 hours, a hardness (maximum load value) of the solid roux was measured by using a rheometer manufactured by Yamaden Co., Ltd. using plunger with 3 mm in diameter.

(Evaluation of Melting Speed in the Mouth of Curry Roux)

[0059] Curry roux containing 25% by weight of the above solid roux was prepared in the conventional method. A melting speed in the mouth of the curry roux was evaluated at a product temperature of 45 C.

[0060] : Excellent

[0061] : Good

[0062] : Slightly poor

[0063] : Poor

TABLE-US-00002 TABLE 2 Compar- Compar- Compar- Compar- Compar- ative ative ative ative ative Example Example Example Example Example Example Example Example 1 2 3 1 2 3 4 5 Heat X resistance at 40 C. Whitening X Hardness 900 820 1100 520 470 1200 780 1000 of solid roux at 20 C. Melting X speed in the mouth

[0064] A solid roux obtained by using the fat composition for solid roux of Example 1, 2 or 3, having a triglyceride composition including 15 to 40% by weight of S3 triglyceride, 10 to 30% by weight of S2U triglyceride, 10 to 25% by weight of SU2 triglyceride, and 30 to 50% by weight of U3 triglyceride, and having 0.5P/St2.0 of weight ratio of C16 to C18, and SSU/SUS>1, showed excellent heat resistance at 40 C. and whitening resistance in spite of reduced saturated fatty acid content. And, it showed good enough hardness and excellent workability at the time of use. Curry roux obtained by using the solid roux showed excellent melting speed in the mouth.

[0065] Comparative Example 1 in which P/St ratio is less than 0.5 showed insufficient whitening resistance and melting speed in the mouth. Comparative Example 2 in which the ratio is more than 2 showed insufficient heat resistance and whitening resistance. In addition, Comparative Example 3 in which S2U triglyceride content was low and SSU/SUS was less than 1 showed remarkably poor melting speed in the mouth of the obtained curry roux. Comparative Example 4 in which S3 triglyceride content was less than 15% by weight, S2U triglyceride content was more than 30% by weight, and SSU/SUS was less than 1 showed excellent melting speed in the mouth of the obtained curry roux, but showed poor heat resistance at 40 C. and whitening resistance.

INDUSTRIAL APPLICABILITY

[0066] The present invention enables to provide a method for producing a solid roux having shape-retaining property in summer, resistance against seeping of the liquid oil component, resistance against the whitening of the surface, and good melting speed in the mouth, and reduction of contents of trans fatty acid and saturated fatty acid at the same time.