JP2000270770A - Oil and fat for fry and fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both oils and fats for fry for frying a food such as a fry without a coat, a snack, etc., to enhance the taste of the fried food by seasoning the food with a spice and a flavor and suppressing the deterioration of the fried food and a fried food using the oils and fats. SOLUTION: The oils and fats for fry are obtained by formulating 50-100 wt.% of transesterified oils and fats with 0-50 wt.% of oils and fats and have the ratio of fatty acids containing >=2 double bonds in the molecule to constituent fatty acids of <=20 wt.% and <=10 wt.% SFC(Solid Fat Content) value at 35 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frying fats and oils that enhance the aroma of spices, and fried food products using the same.

[0002]

2. Description of the Related Art In consideration of heat resistance, stability, flavor and the like of fats and oils, one or a combination of two or more kinds of animal and vegetable fats and oils are used in order to obtain a desired frying suitability. Which have been subjected to processing such as separation, hydrogenation, and transesterification oil. The type and processing conditions of the fats and oils used for frying fats and oils affect the flavor and texture of the fried food. For example, frying fats and oils composed of unprocessed animal and vegetable fats and oils impart a flavor unique to the fats and oils to fried foods. Further, hydrogenated hydrogenated oils using these animal and vegetable fats and oils as raw materials have a unique odor called hydrogenated odor. These odors peculiar to the hardened oil may have a favorable effect on the flavor of the ingredients to be cooked, but depending on the ingredients, the odors may be incompatible and the flavor may be worsened. As a cause of this, it is speculated that substances that mask the flavor of spices are present in the components contained therein or components generated by oxidation or the like depending on the fats and oils, and that these substances weaken the flavor of the spices added to the food. . As a method for reducing the influence of the flavor of fats and oils on the material, Japanese Patent Application Laid-Open No. 2-7559
No. 1 discloses that the oily taste given to food is reduced by selectively transesterifying liquid oil and liquid oil, liquid oil and solid fat, and solid fat and solid fat with 1,3-position by lipase,
It is disclosed that an oil or fat capable of utilizing the original flavor of the material can be obtained. However, the effect of this method is to reduce the odor of fats and oils.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frying fat or oil and a fry using the same, which enhance the flavor of fried foods such as fried foods and snacks by spices and flavors and suppress the deterioration of the foods. Providing food.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, a transesterification reaction using a specific lipase with 1,3-position specific lipase was carried out on an oil or fat raw material mixed with a specific oil or fat. The specific fatty acid ratio and the specific SFC
Found that the fats and oils for frying prepared to have a certain value are deeply related to reducing the weakening of flavors due to aging by enhancing the flavor of fried foods by providing them as frying fats for frying and snacks. Thus, the present invention has been completed. That is, the present invention provides transesterified fats and oils 50 to 10
0 to 50% by weight of fats and oils are mixed with 0% by weight, the ratio of fatty acids containing two or more double bonds in the molecule in the constituent fatty acids is 20% by weight or less, and the SFC value at 35 ° C. is 10%.
The present invention relates to a fat and oil for frying, which enhances the flavor of the fried food and suppresses its deterioration, characterized by the following. The transesterified fat or oil is a mixture of one or more selected from vegetable oils, their hardened oils, and their fractionated oils,
It is preferable that the transesterification is carried out selectively using 1,3-position specific lipase. Further, it is preferable that the fats and oils are one or more selected from vegetable fats and oils, their hardened oils, and their fractionated oils. Further, the present invention, such a fat and oil for frying and fried with this fat and oil,
An object of the present invention is to provide a fried food with good spices and flavors and with suppressed deterioration of flavor.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The transesterified fat of the present invention is obtained by transesterification with 1,3-position specific lipase by mixing one or more kinds selected from vegetable fats and oils, their hardened oils and their fractionated oils. is there. The proportion of fatty acids containing two or more double bonds in the molecule in the constituent fatty acids after the transesterification reaction is 20% by weight or less, and 13% by weight.
The following is more preferred. The double bond in the molecule here is 2
The fatty acids include polyunsaturated fatty acids and include linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid, and the like. As the vegetable oil / fat of the present invention, a naturally occurring one or a synthesized one may be used. Soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sesame oil, rice oil, palm oil, palm kernel oil, coconut oil, palm oil fractionated liquid oil (palm olein, two-stage Fractionated palm olein), palm kernel fractionated liquid oil, palm oil fractionated liquid oil, palm oil fractionated solid fat (palm stearin, palm mid fraction), palm kernel fractionated solid fat, palm oil fractionated solid fat, etc. may be used. These vegetable fats and oils may be any of unrefined products, semi-refined products, and refined ones, or may be hydrogenated hydrogenated oils of these vegetable fats and oils. These may be used alone or in combination of two or more. The combination of transesterified fats and oil raw materials includes palm oil alone, palm fractionated oil alone, palm oil or palm fractionated oil and rapeseed oil, palm oil or palm fractionated oil and high oleic rapeseed oil, palm oil or palm fractionated oil and rapeseed hardened oil , Palm oil or fractionated palm oil and hardened soybean oil are preferred.

The fats and oils which can be blended with the transesterified fat of the present invention are vegetable fats, hardened oils thereof, and fractionated oils thereof. Specifically, soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sesame oil, rice oil, palm oil, palm kernel oil,
Palm oil, palm oil fractionated liquid oil (palm olein, 2-stage fractionated palm olein, etc.), palm kernel fractionated liquid oil, palm oil fractionated liquid oil, palm oil fractionated solid fat (palm stearin, palm mid fraction), palm kernel fractionated solid Fats and coconut oil fractionated solid fats may be used. Further, hydrogenated hydrogenated oils of these vegetable oils may be used. Further, these vegetable oils and fats may be used alone or in combination of two or more. Palm oil, fractionated palm oil, rapeseed oil, high oleic rapeseed oil, rapeseed hardened oil, and soybean hardened oil are preferred.

The hardened oil of the present invention is prepared by charging one or more vegetable oils and fats together with a nickel catalyst in an autoclave according to a conventional method, and stirring them in the presence of hydrogen gas.
The hydrogenation reaction is performed at 0 to 220 ° C. The progress of the reaction can be adjusted by following the decrease in iodine value.
Then, it is purified by catalyst filtration, decolorization treatment using activated clay, and deodorization treatment by steam distillation, and can be used in the present invention. For example, hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened palm fractionated oil, and the like can be given.

[0008] The fractionated oil of the present invention is obtained by completely dissolving the fat and oil, gradually cooling it, keeping it at a specific temperature to precipitate crystals, and separating the solid fat portion and the liquid oil portion by filtration. Is obtained by The physical properties of the separated solid fat and liquid oil can be changed by the cooling rate, the holding temperature, the holding time, and the like. For example, the above-mentioned palm oil fractionated liquid oil (palm olein, two-stage fractionated palm olein, etc.), palm kernel fractionated liquid oil, palm oil fractionated liquid oil, palm oil fractionated solid fat (palm stearin, palm mid fraction),
Examples include palm kernel fractionated solid fat, coconut oil fractionated solid fat, and the like.

In the present invention, the transesterified fats and / or fats and oils are mixed, and the proportion of fatty acids containing two or more double bonds in the molecule in the constituent fatty acids is 20% by weight or less.
And the value of SFC (Solid Fat Content) at 35 ° C is 1
It is necessary to adjust it to 0% or less. More preferably, the ratio of the fatty acid containing two or more double bonds in the molecule is 13% by weight or less, and the SFC value at 35 ° C. is 6% or less. As used herein, SFC refers to the percentage of the solid fat content at a predetermined temperature determined based on the magnitude of the NMR signal of the liquid oil. When the proportion of the fatty acid containing two or more double bonds in the molecule exceeds 20% by weight, the flavor of the spice becomes weak. On the other hand, if the SFC value (35 ° C.) exceeds 10%, standing of the fragrance itself becomes poor and the flavor is reduced. In addition, in this invention, the compounding ratio of transesterified oil and fat is 50-1.
00% by weight, more preferably 70 to 100% by weight. If the proportion of the transesterified fat is less than 50% by weight, the effect of the blended fat and oil becomes large, and the odor of spices is weakened.

[0010] The transesterification reaction can be carried out using a 1,3-position specific lipase. Lipases are used in animals,
It may be of any origin of plants and microorganisms, such as lipase derived from pig liver lipase, soybean, rice bran, etc., derived from Alcaligenes sp., Rhizopus (R)
lipases derived from Hizopus sp.) and from Mucor sp. In particular, it is preferable to disperse the lipase belonging to the genus Alcaligenes in a raw material of fats and oils in a powdery state. The transesterification reaction can be carried out in a batch-type container or the like equipped with a stirrer, and the lipase can be used in an amount of, for example, 0.005 to 10% by weight of the oil and fat raw material. The reaction temperature is 30-130 ° C and the reaction time is 1-72.
Can be done in time. Excessive reaction is not preferable because it causes randomization of the fatty acid at position 2. The moisture in the raw material fat used for the reaction is 5 to 1500 ppm, preferably 50 to 500 ppm. Excessive water is not preferred because it is used for the hydrolysis reaction and lowers the yield.
Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then decolorized and deodorized by a conventional method. The lipase can be recovered by filtration or the like and reused.

The fat and oil for frying of the present invention is subjected to a transesterification reaction by adjusting the mixing ratio of usable fat and oil raw materials,
By adjusting the ratio of fatty acids containing two or more double bonds in the molecule to the constituent fatty acids and the value of SFC (35 ° C.), or by mixing the above fats and oils with transesterified fats and oils, double bonds are formed in the molecule. There are those in which the ratio of fatty acids containing two or more and the SFC value (35 ° C.) are adjusted. That is, transesterification of a palm-based fat and a liquid oil with a liquid oil is performed, and the ratio of the fatty acid containing two or more double bonds in the molecule is 20% by weight or less,
The ratio of fatty acids containing two or more double bonds in the molecule is prepared by mixing liquid oil or hydrogenated oil with those prepared so that the FC value (35 ° C.) becomes 10% or less, or transesterified palm oil. Those prepared so as to be 20% by weight or less and the SFC value (35 ° C.) to 10% or less. In general, when used as frying fats and oils, it is possible to obtain fried foods such as snacks, fried foods, and the like, in which the flavor is enhanced, the deterioration thereof is suppressed, and the spices are flavored. The fats and oils for frying of the present invention can be used as long as they are foods having the same effect, and can be used, for example, as a coating fat for snacks.

The oil and fat for frying of the present invention obtained as described above can be used as it is or as a fat and oil for frying, if necessary, by blending a commonly used additive. Examples of such additives include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, vitamin E, and ascorbin for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, and the like. Acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol, lecithin and the like.

The fried foods of the present invention are foods to be fried and cooked such as fried food, tatsutaage, cutlets, croquettes, fries, nuggets, fritters, etc., which are mainly flavored with spices. Point out. For example, spices were previously added to fried powder, batter, etc.
Fried fish, meat, nuggets, etc., fried meat and spices, cutlet, etc.
Among the snacks such as hail, biscuits, crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, etc., spices are kneaded in advance in the dough, or
After being fixed, corn chips that are to be cooked,
Examples include crackers, popcorn, etc., spices applied by spraying after cooking, or corn puffs, potato chips, etc., which are simply sprinkled with spices. In addition, snacks using the fats and oils for frying according to the present invention, fried foods such as fried confectionery, fried foods, etc., are flavored with spices. Do not require The spices used in the present invention are preferably those having a stimulating odor, such as cinnamon, herbs, chili pepper, pepper and curry powder, and those having a good fragrance.

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. Example 1 After 2.0 kg of palm oil (Nisshin Oil Co., Ltd.) was adjusted to a water content of 100 ppm by drying under reduced pressure, the mixture was placed in a vessel equipped with a stirrer, and a 1,3-position specific lipase powder derived from the genus Alcaligenes (Meito Sangyo Co., Ltd. 0.06% by weight of oil)
The reaction was performed at 60 ° C. for 12 hours. After the reaction was completed, 0.12% by weight of celite with respect to oil was added, and suction filtration was performed.
The oil or fat portion as a reaction product was separated. Activated clay was added to the reaction product in an amount of 1.0% with respect to oil, and the mixture was decolorized at 110 ° C. for 15 minutes while suctioning with a vacuum pump.
The mixture was deodorized by steam distillation at 0 ° C. for 90 minutes to obtain 1.7 kg of fat A for frying. After adding 1 g of spices to 40 g of fat A for frying and maintaining the mixture at 180 ° C. for 5 minutes, the mixture was cooled at room temperature for 1 hour, and the results of the sensory evaluation of the strength of the spices after cooling and the analysis values were obtained. It is shown in Table 1. In the evaluation, pepper and curry powder were used as spices. Next, corn chips dough was prepared using a Hobart mixer according to the composition shown in Table 3, and was spread to a thickness of about 1 mm.
After cutting into a cm × 3 cm square, the mixture was immediately fried at an oil temperature of 180 ° C. for 1 minute and 15 seconds to prepare corn chips a. The sensory evaluation of the intensity of the spice odor of the corn chips a was performed one hour after cooking and three months after storage at 25 ° C. Table 2 shows the results.

Example 2 2 kg of a blended oil obtained by mixing 80% by weight of palm oil (Nisshin Oil Co., Ltd.) and 20% by weight of rapeseed oil (Nisshin Oil Co., Ltd.) was ranked 1st and 3rd in the same manner as in Example 1. Transesterification with a specific lipase and purification of decolorization and deodorization were performed to obtain a fat and oil B for frying. Table 1 shows the evaluation and analysis values of the frying oil B by spices in the same manner as in Example 1. Next, corn chips b were prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 1 The palm oil of Example 1 was subjected to decolorization treatment using activated clay and deodorization treatment by steam distillation in the same manner as in Example 1 without transesterification, thereby obtaining fat C for frying. Was. Table 1 shows the evaluation and analysis values of the fats and oils for frying C using spices as in Example 1. Next, corn chips c were prepared in the same manner as in Example 1, and
A similar evaluation was performed. Table 2 shows the results.

Comparative Example 2 The blended oil of Example 2 was subjected to a decolorizing treatment using activated clay and a deodorizing treatment by steam distillation in the same manner as in Example 1 without transesterification. Obtained.
Table 1 shows the evaluation and analysis values of the fat and oil D for frying in the same manner as in Example 1 using spices. Next, corn chips d were prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 3 Soybean salad oil (Nisshin Oil Co., Ltd.) was subjected to transesterification with 1,3-position specific lipase and purification of decolorization and deodorization in the same manner as in Example 1 to obtain fat E for frying. Was. Table 1 shows the evaluation and analysis values of the frying fat E by spices in the same manner as in Example 1. Next, corn chips e were prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 4 Hardened soybean oil (Nisshin Oil Co., Ltd., iodine value 68) was subjected to transesterification reaction with 1,3-position specific lipase and purification of decolorization and deodorization in the same manner as in Example 1, followed by frying. Fats and oils F
I got Table 1 shows the evaluation and analysis values of the fat and oil F for frying in the same manner as in Example 1 using spices. Next, Example 1
A corn chip f was prepared in the same manner as described above, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

[0020]

[Table 1] Note 1) PUFA; fatty acid having two or more double bonds in the molecule Note 2) Evaluation criteria for the intensity of spice aroma; 5: Strong,
4: Moderately strong 3: Normal, 2: Moderately weak, 1: Weak (values in the table are average values of evaluation scores by 5 panelists)

[0021]

[Table 2] Note 1) Evaluation criteria; 5: strong, 4: somewhat strong, 3: normal,
2: Slightly weak, 1: Weak (values in the table are average values of evaluation scores by 10 panelists)

[0022]

[Table 3]

Example 3 Transesterified fats and oils of Example 1 (frying fat A) 800
g and high oleic rapeseed oil (Nisshin Oil Co., Ltd.) 200 g
Was mixed to obtain a fat G for frying. Table 4 shows the evaluation and analysis values of the fat and oil G for frying in the same manner as in Example 1 using spices. Next, commercially available fried fried powder (Nissin Flour Milling Co., Ltd.)
Was prepared by adding 5% of Guarana Masada to the rice, and an appropriate amount was applied to the thigh meat and fried at 180 ° C. for 4 minutes to obtain fried g from spicy g. A sensory evaluation was performed on the intensity of the spice odor. Table 5 shows the results.

Example 4 Transesterified fats and oils of Example 1 (frying fat A) 500
g and soybean hardened oil (Nisshin Oil Co., Ltd., iodine value 75) 50
And 0 g, to obtain a fat and oil H for frying. Table 4 shows the evaluation and analysis values of the fats and oils for frying H using spices as in Example 1. Next, fried h was prepared from spicy rice in the same manner as in Example 3, and the same evaluation as in Example 3 was performed. Table 5 shows the results.

Comparative Example 5 Transesterified fats and oils of Example 1 (fries and fats A) 200
g and rapeseed white squeezed oil (Nissin Oil Co., Ltd.) 800 g were mixed to obtain a fat and oil I for frying. Table 4 shows the evaluation and analysis values of the fats and oils for frying I using spices as in Example 1. Next, fried i was prepared from spicy in the same manner as in Example 3, and the same evaluation as in Example 3 was performed. Table 5 shows the results.

Comparative Example 6 Transesterified fat / oil (fry fat A) 400 of Example 1
g and soybean hardened oil (Nisshin Oil Co., Ltd., iodine value 75) 60
And 0 g, to obtain a fat and oil J for frying. Table 4 shows the evaluation and analysis values of the fat and oil J for frying in the same manner as in Example 1 using spices. Next, fried j was prepared from spicy food in the same manner as in Example 3, and the same evaluation as in Example 3 was performed. Table 5 shows the results.

[0027]

[Table 4] Note 1) PUFA; fatty acid having two or more double bonds in the molecule Note 2) Evaluation criteria for the intensity of spice aroma; 5: Strong,
4: Moderately strong 3: Normal, 2: Moderately weak, 1: Weak (values in the table are average values of evaluation scores by 5 panelists)

[0028]

[Table 5] Note 1) Evaluation criteria; 5: strong, 4: somewhat strong, 3: normal,
2: Slightly weak, 1: Weak (values in the table are average values of evaluation scores by 10 panelists)

Example 5 2 kg of palm mid fraction (Nisshin Oil Co., Ltd.)
In the same manner as in Example 1, a transesterification reaction with 1,3-specific lipase and purification of decolorization and deodorization were performed to obtain 1.7 kg of a transesterification purified oil, and 900 g of the transesterification purified oil and palm stearin ( 100 g of Nisshin Oil Co., Ltd., iodine value 38) was mixed to obtain a fat and oil K for frying. Similar to Example 1 for frying fat K
Table 6 shows the evaluation and analysis values of the spices. Next, a dough for rice cracker was prepared according to a conventional method with the composition shown in Table 8, and then 240 g
After frying at 45 ° C for 45 seconds, curry powder was applied to obtain rice cracker k. Curry aroma intensity immediately after preparation and 25
After 3 months of storage at ℃, sensory evaluation was performed. Table 7 shows the results.

Example 6 A blended oil 2 in which 50% by weight of hardened soybean oil and 50% by weight of palm olein (Nisshin Oil Co., Ltd., iodine value 60) were mixed.
In a similar manner to Example 1, the transesterification reaction with 1,3-specific lipase, and the purification of decolorization and deodorization were carried out to obtain 1.7 kg of a transesterification purified oil, 700 g of the transesterification purified oil and palm Olein 300g
Was mixed to obtain a fat or oil L for frying. Table 6 shows the evaluation and analysis values of the fats and oils for frying L using spices as in Example 1. Next, a rice cracker 1 was prepared in the same manner as in Example 5, and the same evaluation as in Example 5 was performed. Table 7 shows the results.

Comparative Example 7 2 kg of palm mid fraction (Nisshin Oil Co., Ltd.)
Was subjected to transesterification with 1,3-specific lipase and purification of decolorization and deodorization in the same manner as in Example 1.
1.7 kg of a transesterified oil was obtained, and 600 g of the transesterified oil was mixed with palm stearin (Nisshin Oil Co., Ltd.).
(Iodine value 38) (400 g) was mixed to obtain a fat and oil M for frying. Table 6 shows the evaluation and analysis values of the fat and oil M for frying in the same manner as in Example 1 using spices. Rice confectionery m was prepared in the same manner as in Example 5, and the same evaluation as in Example 5 was performed. Table 7 shows the results.

Comparative Example 8 A blended oil 2 obtained by mixing 50% by weight of hardened soybean oil with 50% by weight of palm olein (Nisshin Oil Co., Ltd., iodine value: 60)
The purified oil was decolorized and deodorized in the same manner as in Example 1 to obtain 1.9 kg of a refined oil. 700 g of the refined oil was mixed with 300 g of palm olein to obtain a fat N for frying (final oil and fat). Compounding ratio; soy hydrogenated oil: palm olein = 3
5:65). Similar to Example 1 for frying fat N
Table 6 shows the evaluation and analysis values of the spices. Next, rice confectionery n was prepared in the same manner as in Example 5, and the same evaluation as in Example 5 was performed. Table 7 shows the results.

[0033]

[Table 6] Note 1) PUFA; fatty acid having two or more double bonds in the molecule Note 2) Evaluation criteria for the intensity of spice aroma; 5: Strong,
4: Moderately strong 3: Normal, 2: Moderately weak, 1: Weak (values in the table are average values of evaluation scores by 5 panelists)

[0034]

[Table 7] Note 1) Evaluation criteria; 5: strong, 4: somewhat strong, 3: normal,
2: Slightly weak, 1: Weak (values in the table are average values of evaluation scores by 10 panelists)

[0035]

[Table 8]

From the above results, the corn chips fried with the fats and oils for frying of Examples 1 to 6, fried and rice crackers were
Compared with those of Comparative Examples 1 to 8, the spices were more prominent, and the spice odor was strongly felt, and it was clear that the deterioration was suppressed. It has been clarified that the fats and oils for frying of the present invention enhance the irritating aroma such as pepper and curry.

[0037]

EFFECTS OF THE INVENTION The fats and oils for frying of the present invention can provide a fat and oil for frying which enhances the flavor of spices in fried foods such as snacks and fried foods, and a fried food which uses the same to enhance the flavor of spices.

Claims (4)

[Claims] 1. A mixture of 50 to 100% by weight of transesterified fat and oil and 0 to 50% by weight of fat and oil, wherein the proportion of fatty acids containing two or more double bonds in the molecule of the constituent fatty acids is 20% by weight.
SFC (Solid Fat Content) below and at 35 ° C
Fat or oil for frying, characterized in that the value of is not more than 10%. 2. A transesterification reaction in which one or two or more transesterified fats are selected from vegetable fats and oils, their hardened oils, and their fractionated oils, and using a 1,3-position specific lipase. The fat and oil for frying according to claim 1, which is prepared. 3. The fat or oil for frying according to claim 1, wherein the fat or oil is at least one kind selected from vegetable fats and oils, hardened oils thereof, and fractionated oils thereof. 4. A fried food using the fat or oil for frying according to any one of claims 1 to 3.