NOVEL OIL AND FAT COMPOSITION FOR ROUX

• Main Authors: OKAJIMA NOBUHIRO, AINO TOMOYUKI
• Format: Patent
• Language: English; Japanese
• Published: 16.02.2017
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide an oil and fat composition for roux good in melt-in-the-mouth and body taste, high in solidification rate during manufacturing the roux and less in trans fatty acid content.SOLUTION: There is provided the oil and fat composition for roux having content of trans fatty acid of 3 wt.% or less, containing a transesterified oil and fat of a mixture oil consisting of a vegetable oil and fat (A) containing unsaturated fatty acid content of 3 wt.% or less, saturated fatty acid of C14 or less of 20 to 80 wt.%, saturated fatty acid of C16 or more of 20 to 80 wt.% in the whole constitutional fatty acids in the vegetable oil and fat and animal fat which is lard and/or beef tallow with weight ratio of 50/50 to 70/30 of 70 to 100 wt.% in the whole oil and fat composition for roux and having increase melting point of 40 to 50°C and SFC at 40°C of 2 to 10%.SELECTED DRAWING: None 【課題】 口溶けとコクが良好で且つルウ製造時の固化速度が速く、トランス脂肪酸含量の少ないルウ用油脂組成物を提供すること。【解決手段】 トランス脂肪酸の含有量が３重量％以下であるルウ用油脂組成物であって、植物性油脂中の構成脂肪酸全体中、不飽和脂肪酸含量が３重量％以下であり、Ｃ１４以下の飽和脂肪酸を２０〜８０重量％、Ｃ１６以上の飽和脂肪酸を２０〜８０重量％含有する植物性油脂（Ａ）と、豚脂及び／又は牛脂である動物脂とからなり、重量比が５０／５０〜７０／３０の混合油のエステル交換油脂をルウ用油脂組成物全体中７０〜１００重量％含有し、上昇融点が４０〜５０℃であり、４０℃のＳＦＣが２〜１０％であるルウ用油脂組成物をルウに用いること。【選択図】なし