OTA AKIRA,太田 晶,KUWATA KAZUHIKO,桑田 和彦,YOKOYAMA KAZUAKI,横山 和明
申请号：
JP2013270413
公开号：
JP2015123017A
申请日:
2013.12.26
申请国别(地区):
JP
年份:
2015
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a fat composition for instant cooked food which can provide instant cooked food having good solidification, suppressing whitening or harshness on the surface by blooming phenomenon, being excellent in snapping properties at the normal temperature (15-25°C) and having good meltability in the mouth with little waxy feeling, and the instant cooked food using the same.SOLUTION: A fat composition for instant cooked food includes a transesterified fat of a fat composed of a lauric fat and a fat derived from a palm oil, where the total proportion of di-saturated triglyceride including two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids, and tri-saturated triglyceride including three saturated fatty acids (S) as constituent fatty acids is within the range of 70 to 90 mass%, and the di-saturated triglyceride has a mass ratio (SUS/SSU) within the range of 0.10 to 0.90 between symmetric type triglyceride (SUS) and asymmetric type triglyceride (SSU).COPYRIGHT: (C)2015,JPO&INPIT【課題】良好な固化性を有し、ブルーム現象による表面の白色化やザラツキが抑制され、常温（１５～２５℃）でのスナップ性が良く、ワキシー感の少ない良好な口溶けを有する即席調理食品を得ることができる即席調理食品用油脂組成物とそれを用いた即席調理食品を提供する。【解決手段】ラウリン系油脂とパーム油起源の油脂とからなる油脂のエステル交換油脂を含み、構成脂肪酸として飽和脂肪酸（Ｓ）を２個、不飽和脂肪酸（Ｕ）を１個含む２飽和トリグリセリドと、構成脂肪酸として飽和脂肪酸（Ｓ）を３個含む３飽和トリグリセリドとの合計割合が７０～９０質量％の範囲内、２飽和トリグリセリドのうち、対称型トリグリセリド（ＳＵＳ）と非対称型トリグリセリド（ＳＳＵ）との質量比（ＳＵＳ／ＳＳＵ）が０．１０～０．９０の範囲内であることを特徴としている。【選択図】なし
