JP2000333604A - Edible oil and fat composition and its use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an edible oil and fat composition having improved dispersibility and emulsion stability and slight migration of aromatic and/or oil and fat component of edible oils and fats to a frying oil. SOLUTION: This edible oil and fat composition is obtained by formulating edible oils and fats, especially aromatic oils and fats and/or nonaromatic oils and fats with an emulsifying agent having 6-11 hydrophilic-hydrophobic balance (HLB) in the ratio of 99.99-70:0.01-30, preferably 90-99.99:0.01-10 by weight.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an edible oil and fat and H
Edible fat and oil composition containing an emulsifier having an LB of 6 to 11, particularly,
The present invention relates to a novel edible oil / fat composition having improved dispersibility and stability (emulsification stability), and having a small aroma of the edible oil / fat and / or a low transfer of an oil / fat component of the edible oil / fat to frying oil, and use thereof. .

[0002]

2. Description of the Related Art Typical fried foods include pork cutlet, fried balls, fried tofu, fried kamaboko, karinto, potato chips, and the like.
Depending on the presence or absence of clothes, these fried foods can be “fried” by directly frying the fried seeds (species) or “Koromo-fried” by applying starch or flour to the surface of the fried seeds in powder form and frying them. "are categorized. Furthermore, the above-mentioned `` Koromo-fried '' is obtained by applying flour, starch, protein, etc. to the deep-fried seeds, then passing this through egg liquid, and then frying the breaded one with salad oil etc. "Fry" or "tempura" obtained by fried a batter solution containing flour and water as a main component instead of the above-mentioned egg solution and bread crumbs, and then fried.

[0003] In recent years, with the diversification of dietary contents and changes in tastes in Japan, the taste and texture of fried foods obtained by fry cooking such as tempura, fritters and fried chicken have been improved. Various research and development have been continued for the purpose of doing so.

Under such circumstances, in order to respond to the recent diversification of consumer preferences, fried foods, especially fried foods with aromas (clothes) to which aroma is imparted, are likely to be distributed on the market. It is becoming. These savory fried foods, such as sesame-flavored tempura, which are preferred mainly in the Kanto region, have been used in fry oils such as tempura oil and salad oil in an appropriate amount of flavor oil (eg, sesame oil). )
It was common to fry the mixture with the addition of a flavor oil or the flavor oil itself.

[0005] However, according to the fry cooking using such flavor oil, as the frying of the deep-fried seeds is continued, the flavor component contained in the flavor oil receives a heating action to generate an off-flavor, thereby causing a kind of odor sickness. This has been a factor of deteriorating the working environment of the kitchen, for example.

[0006] In order to improve such disadvantages, a method of adding a flavor oil or an emulsifier to a batter for tempura has been proposed as a method for obtaining a flavored fried food using ordinary salad oil. (See, for example, JP-A-10-234325). However, even with such a method, as the frying cooking is continued, the adverse effect that the flavor and flavor of the flavor oil added to the coating liquid are transferred to the frying oil is not eliminated, and this frying oil is used as it is for other ingredients. When used for frying, it has to be said that it is very inefficient in terms of work labor and cost, for example, it is necessary to replace it with new frying oil without aroma.

[0007]

DISCLOSURE OF THE INVENTION The present inventors have conducted intensive studies in view of the above-mentioned problems in the prior art for obtaining flavored fried foods. And in the research of the combination of an edible oil and fat and an emulsifier, the combination which expresses the suitable performance and properties in obtaining a flavored fried food was found. And based on this knowledge, a novel edible oil / fat having improved dispersibility and stability (emulsification stability), and having a small fragrance of edible oil / fat into frying oil and / or a small migration of an oil / fat component of edible oil / fat. This has led to the realization of the composition.

That is, the gist of the present invention is as follows.
An edible oil and fat composition comprising an edible oil and fat and an emulsifier,
In particular, there is an edible oil / fat composition using an emulsifier having an HLB (hydrophilic-lipophilic balance) of 6 to 11.

According to the above-mentioned constitution of the present invention, an edible food having improved dispersibility and stability (emulsification stability) and having a small fragrance of edible oil and fat and / or a small migration of oil and fat components of edible oil and fat into frying oil. An oil or fat composition is obtained.

[0010] According to another aspect of the present invention, the edible oil / fat composition of the present invention is added to a roll material and / or a deep-fried seed, and the resultant is subjected to frying, whereby good flavor and taste are obtained. Is also obtained.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

As described above, the present invention relates to an edible oil / fat composition comprising an edible oil / fat and an emulsifier (HLB = about 6 to about 11) and use thereof.

The edible oils and fats used in the edible oil and fat composition of the present invention are not particularly limited as long as they are edible oils and fats provided for edible use, and include sesame oil, olive oil, grape seed oil, peanut oil, and peanut oil. Oil, pumpkin seed oil, mustard oil, walnut oil, aromatic rapeseed oil (red water), milk fat,
Vegetable oils and fats having an aroma, such as butter, lard, and chicken oil (these oils and fats, hereinafter simply referred to as "aromatic oils and fats"), or blended oils containing two or more of these are preferred. Available to As used herein, the term "aromatic oil" has an effect of exhibiting fragrance by adding an aromatic component or a flavor component inherently contained in an oil raw material, or by adding these aromatic components or a flavor component. It is a general term for fats and oils. Also, if necessary,
Fractionated oils obtained by separating these aromatic oils and fats can also be used. Furthermore, for the purpose of adjusting the fragrance of these aromatic oils and fats, fragrance components and taste components obtained from fragrances and spices, or flavor oils containing these components can be optionally added to these aromatic oils and fats.

The proportion (weight ratio) of the edible fat or oil in the edible fat or oil composition of the present invention may be about 1 to about 99.99% by weight of the edible fat or oil composition when the whole amount of the edible fat or oil is an aromatic fat or oil.
Preferably, from about 70 to about 99.99% by weight. this is,
When the content of the aromatic fat is less than about 1% by weight of the edible oil / fat composition, it becomes difficult to efficiently impart an aroma to fried foods. Is more likely to be transferred to frying oil, which limits the continuous use of frying oil.

[0015] Alternatively, in addition to the above-mentioned aromatic oils and fats, plants such as rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, palm oil, coconut oil, MCT (middle chain triglyceride), rice oil, etc. Oleaginous fats and animal fats and oils such as beef tallow and fish oil, and all edible fats and oils other than aromatic fats and oils such as blended oils, fractionated oils, hardened oils, and transesterified oils (these fats and oils) Is hereinafter simply referred to as "non-aromatic fat") or a blended oil containing two or more of these.

The proportion (weight ratio) of the edible fat or oil in the edible fat or oil composition of the present invention is such that when the whole amount of the edible fat or oil is a non-aromatic fat, from the viewpoint of maintaining the aroma of the edible fat or oil composition, About 1 to about 99% by weight of the composition, preferably
It is present in an amount of about 1 to about 49% by weight. In this case, for the purpose of imparting fragrance to the non-aromatic fat, a flavor component or a taste component obtained from a flavor or spice, or a flavor oil containing these components is usually added to the non-fragrance fat.

Further, according to another aspect of the present invention, as the edible fat or oil of the edible fat or oil composition of the present invention, a mixed fat or oil comprising an aromatic fat and a non-aromatic fat can be used.
In the case of such mixed fats and oils, both are mixed and used in an amount within a range that satisfies the respective allowable amounts of the aromatic fat and the non-aromatic fat. A flavor component or a taste component obtained from a flavor or a spice, or a flavor oil containing these components can be optionally added to such a mixed oil and fat.

Any of the above-mentioned flavors and spices can be used as long as they are edible, but from the viewpoint of imparting good flavor to fried foods, chili, wasabi, sansho and pepper. Sesame, perilla, perilla, ginger, matsutake mushroom, shiitake mushroom, green onion, garlic, fragrance and the like can be suitably used in the present invention.

In summary, the constitution of the edible oil and fat in the edible oil and fat composition of the present invention includes (i) one or more aromatic oils and fats, (ii) one or more non-aromatic oils and fats, (iii) ) 1
There are embodiments of mixed fats and oils comprising at least one kind of aromatic fats and at least one kind of non-fragrant fats, and (iv) fats and oils comprising any of fats and oils (i) to (iii) and a flavor oil.

According to a preferred embodiment of the present invention, as the edible oil and fat in the edible oil and fat composition of the present invention, an edible oil and fat containing sesame oil (aromatic oil and fat) is apparent, as will be apparent from the description of Examples below. preferable.

On the other hand, as the emulsifier constituting the edible oil / fat composition of the present invention, an emulsifier having an HLB (hydrophilic-lipophilic balance) of about 6 to about 11 is preferably used.

The term "HLB (hydrophilic-lipophilic balance)" as used herein is a numerical value calculated from the balance between the hydrophilic group and the lipophilic group of the emulsifier of interest, and is usually from 0 to 0. Numerical values are assigned in the range of 20. Also, HLB
Indicates that the smaller the numerical value, the stronger the lipophilicity, and conversely, the larger the numerical value, the stronger the hydrophilicity.

The emulsifier having an HLB of about 6 to about 11 suitable for use in the edible oil / fat composition of the present invention includes glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid monoester, sorbitan fatty acid ester , Sucrose fatty acid esters, lecithin and mixtures thereof.

The main fatty acids constituting these emulsifiers include saturated or unsaturated fatty acids having about 8 to about 22 carbon atoms, such as stearic acid, oleic acid, and the like.
Linoleic acid, lauric acid, palmitic acid, behenic acid,
This includes caprylic acid, capric acid, and mixtures thereof.

Among the above emulsifiers, in the edible oil / fat composition of the present invention, polyglycerol fatty acid esters having an HLB of about 6 to about 11, especially polyglycerin fatty acid esters having a monoester content of 80% or more ( HLB = about 7 to about 10) is preferred. In particular, from the viewpoint of obtaining the predetermined effects of the present invention, the polyglycerin fatty acid ester is preferably used in combination with a polyglycerin condensed ricinoleate, and in this case, the polyglycerin fatty acid ester / polyglycerin Those having a ratio of condensed ricinoleate of 1 or more can be particularly preferably used.

The edible oil / fat composition of the present invention is obtained by adding an emulsifier to an edible oil / fat and, if necessary, adding a flavor oil, and heating the mixture to about 40 to about 80 ° C. This can be prepared by stirring. In this case, an appropriate amount of an antioxidant such as tocopherol, a fragrance, silicone or the like can be added.

The mixing ratio (weight ratio) of the edible oil / fat and the emulsifier constituting the edible oil / fat composition of the present invention is, as apparent from the results of Examples described later, suitable dispersibility of the edible oil / fat composition. Edible oils and emulsifiers, from the viewpoint of maintaining the stability (emulsion stability) and suppressing the transfer of the fragrance of edible oils and fats to the frying oil during frying, from the viewpoint of maintaining the edible oil and emulsifier:
Emulsifier = about 99.99 to about 70: about 0.01 to about 30 weight ratio, preferably about 90 to about 99.99: about 0.1 to about 10 weight ratio. More specifically, aromatic oils and fats: non-aromatic oils and fats:
Emulsifier = about 1 to about 99.99: about 1 to about 99: about 0.01 to about 30,
Preferably, about 50 to about 99.99: about 1 to about 49: about 0.1 to about 1
Mix at a weight ratio of 0.0.

By the way, for the purpose of improving the quality of the edible oil / fat composition of the present invention, in particular, the physical properties of fried seeds and rolls in fried foods, ie, improving texture, adjusting water content, and preventing browning, starch and sorbitol are used. ,Baking powder,
An appropriate amount of an additive such as lecithin can be optionally used.

Further, the edible oil / fat composition of the present invention can be added to fried seeds and roll materials. Edible oil and fat composition of the present invention, tempura batter, fry batter, fried ball dough, fried tofu dough, fishery dough dough, rice cracker dough,
Addition to snack dough, donut dough, and the like, and frying them, the aroma and flavor of the edible oil / fat composition of the present invention can be reflected in fried foods.

[0030]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention should not be construed as being limited by the disclosure of these examples.

Example 1 Examination of Performance of Edible Oil and Fat Composition The edible oil and fat composition of the present invention was examined for its dispersibility and emulsion stability.

(1) Dispersible 85 g of rapeseed salad oil (Golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.) according to the mixing ratio shown in Table 1 below
15 g of various emulsifiers were added. 10 g of a solution obtained by heating and dissolving the mixture consisting of the rapeseed salad oil and the emulsifier at 70 ° C. was added to 90 g of sesame oil (Igetani Indian Pure Sesame Oil, Yoshiwara Oil Co., Ltd.). These mixtures to which sesame oil was added were stirred and homogeneously mixed to obtain an edible fat / oil composition (batter liquid fat / oil composition).

To a preparation obtained by adding 200 ml of cold water to 120 g of flour (Violet, Nisshin Flour Milling Co., Ltd.) and sufficiently stirring, 12 g of an edible oil / fat composition was added, and the mixture was added to a three-one motor (HEIDON BL600, Shinto Kagaku Co., Ltd.)
The mixture was stirred at 500 rpm for 30 seconds. At this time, the dispersion state of the edible oil / fat composition (sample symbols A to D, V and W) in the batter was evaluated, and the evaluation results are shown in Table 1 below.

[0034]

[Table 1]

As is apparent from the results shown in Table 1, HL
In the edible oil / fat composition (sample symbols A to D) using an emulsifier having B of 6 to 11, the oil / fat composition was dispersed and homogenized quickly in the batter in a short time.

(2) Emulsion Stability Edible fat composition described above (sample symbols A to D, V and W)
Was placed in a test tube with a stopper (50 ml), and 20 g of water was further added to each test tube. After shaking all the test tubes up and down 100 times, leave them under a temperature condition of 20 ° C. to determine the amount (thickness) of the aqueous phase formed at the bottom of the test tubes over time. Observed. The results are shown in Table 1 above.

As is apparent from the results shown in Table 1, the water phase and the oil phase were completely separated in the control product, whereas
In the case of the edible oil / fat composition (product of the present invention) using an emulsifier having an HLB of 6 to 11, good emulsification stability was observed.

Example 2: Examination of composition of edible oil / fat composition The composition of the edible oil / fat composition of the present invention was examined through cooking of tempura.

First, the sample symbols E and
According to the compositions of F, I, J and K, rapeseed salad oil (golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.) was emulsified with an emulsifier (Poem DO-100 (polyglycerol fatty acid ester;
Riken Vitamin Co.)) was added. The mixture consisting of the rapeseed salad oil and the emulsifier was dissolved by heating at 70 ° C., and 10 g of the obtained solution was added to a predetermined amount of sesame oil (Igetani Indigo Pure Sesame Oil, Yoshiwara Oil Co., Ltd.). These mixtures to which sesame oil had been added were stirred and homogeneously mixed to obtain an edible fat / oil composition (composition for tempura batter solution: sample symbols E, F, I, J and K).

According to the compositions of sample symbols G and H shown in Table 2 below, a predetermined amount of emulsifier (Poem DO-100
(Polyglycerin fatty acid ester; Riken Vitamin Co., Ltd.)) was added to a predetermined amount of sesame oil (Igetani Inzai Pure Sesame Oil, Yoshiwara Oil Co., Ltd.). A mixture comprising an emulsifier and sesame oil was heated and melted at 70 ° C., and the mixture was stirred and homogeneously mixed, and then mixed with an edible oil / fat composition (fat composition for tempura batter liquid:
Sample symbols G and H). At this time, the dispersion state of the edible oil / fat composition (sample symbols E to K) in the batter was evaluated, and the evaluation results are listed in Table 2 below.

Separately, 100 g of tempura flour (gold,
(Showa Sangyo Co., Ltd.), add 160 ml of cold water, stir with a hand mixer until homogenous, add 10 g of each of the edible oil and fat compositions (sample symbols E to K), and then make each edible oil and fat composition homogeneous. Stirring was continued until the mixture was dispersed and mixed to prepare a batter solution.

Then, 3000 g of frying oil (rapeseed salad oil (golden rapeseed white squeezed oil, Yoshiwara Oil Co., Ltd.)) was placed in an oil bath of an electric fryer and heated to about 170 ° C. Six pieces of sweet potato pieces (about 5 cm in diameter and about 8 mm in thickness) cut into slices were prepared as fried seeds. To each sweet potato piece, batter liquid prepared according to each composition of sample symbols E to K was adhered in approximately the same amount, and the sweet potato pieces (total of 6 types) with the batter liquid were poured into heated frying oil,
The fry was cooked for about 4 minutes to cook the tempura.

One hour after cooking, ten skilled panelists conducted a sensory evaluation on the flavor of potato tempura, the savory taste of the clothes (texture), and the softness of the clothes (softness of the clothes). Was. The texture evaluation method was evaluated in four stages, and the average evaluation was compiled. The evaluation results are shown in Table 2 below.

[0044]

[Table 2]

As is evident from the results shown in Table 2, from the viewpoint of obtaining the predetermined effects of the present invention, the mixing ratio (weight ratio) of the emulsifier is 0.10 to 10.0% by weight of the edible oil / fat composition. %, And the blending ratio (weight ratio) of the aromatic edible oil is 30% by weight or more, preferably 50% by weight or more, and most preferably 70% by weight or more of the weight of the edible oil / fat composition. It turned out to be desirable.

Example 3 Examination of Effect of Edible Fat and Oil Composition
討 the utility of the edible fat and oil composition of the present invention was investigated through the cooking tempura.

(3) Tempura flavor

In 85 g or 100 g of rapeseed salad oil (golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.), the following Table 3
15 g of an emulsifier was added in accordance with the blending ratio described in (1).
However, the control sample Z had no emulsifier added. This mixture of rapeseed salad oil and emulsifier is heated and dissolved at 70 ° C,
10 g of the obtained solution was added to 90 g of sesame oil (Igetani Inzai genuine sesame oil, Yoshihara Oil Co., Ltd.). The mixture obtained by adding the sesame oil to the mixture was stirred and homogeneously mixed with an edible oil / fat composition (oil composition for tempura batter liquid: sample symbols L, M, N, X, Y and Z). did.

Separately, 100 g of tempura flour (gold,
(Showa Sangyo Co., Ltd.), add 160 ml of cold water and stir with a hand mixer until homogenous, add 10 g of each edible oil / fat composition, and then uniformly mix each edible oil / fat composition.
Stirring was continued until dispersed to prepare a batter solution.

Then, 3000 g of rapeseed salad oil (golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.) was placed in an oil fryer of an electric fryer and heated to about 170 ° C. Six pieces of sweet potato pieces (about 5 cm in diameter and about 8 mm in thickness) cut into slices were prepared as fried seeds.

A batter solution prepared according to any one of the compositions was allowed to adhere to each sweet potato piece in substantially the same amount, and the sweet potato pieces (total of six pieces) to which the batter solution had been applied were poured into heated frying oil to obtain about 4 pieces. Fried for minutes.

One hour after cooking, ten skilled panelists conducted a sensory evaluation on the flavor of potato tempura, the savory taste of the clothes (texture), and the softness of the clothes (softness of the clothes). Was. As for the evaluation method of the texture, ten panelists tasted potato tempura, and four levels (1: excellent, 2:
Good, 3: acceptable, 4: unacceptable), and the average was used for the evaluation. The evaluation results are shown in Table 3 below.

[0053]

[Table 3]

As is apparent from the results shown in Table 3, HL
In an edible oil / fat composition using an emulsifier having B of 6 to 11, good aroma and flavor can be imparted to the tempura, and a good sacrifice (texture) of the garment and a soft feeling of the garment (softness of the garment) )
Can be maintained over a long period of time.
In particular, this tendency is attributed to polyglycerin fatty acid esters having a monoester content of 80% or more (emulsifier A: HLB =
This was particularly noticeable in a sample (sample symbol M) using an emulsifier in which 8) and polyglycerin condensed ricinoleate (emulsifier D) were blended.

(4) Aroma and composition of edible fats and oils in frying oil
1 kg of commercially available refined olive oil (extra light olive oil (linoleic acid content 9.0%), Borges) as a transfer frying oil in a 2 l stainless steel beaker,
Heated to 0 ° C.

Next, 580 g of cold water was added to 360 g of tempura powder (Golden, Showa Sangyo Co., Ltd.) and stirred with a hand mixer until homogenous, and 36 g of each edible oil / fat composition (sample code: L, M, N, Y and Z),
The mixture was stirred with chopsticks until the oil droplets completely disappeared to prepare a batter for tempura.

About 40 g of the batter thus prepared
Was fried for 4 minutes with the above-mentioned refined olive oil (extra light olive oil, Borges), and then a new batter (about 40 g) was repeatedly fried for 4 minutes, and the whole batter was fried (total 976 g batter). Fried). And after fry cooking,
Frying oil was collected.

In the case of this example, the olive oil used as the frying oil had a linoleic acid content reduced by about 1.7% because it was affected by fat and oil deterioration. Since the linoleic acid content of the sesame oil used in this example is 42.0%, the linoleic acid (constituent fatty acid) content of the purified olive oil increases as the sesame oil shifts to the frying oil. Each edible oil / fat composition was evaluated for linoleic acid content in refined olive oil and sesame oil odor. The evaluation results are shown in Table 3 above.

As is apparent from the results shown in Table 3, HL
In the edible oil / fat composition (product of the present invention) using an emulsifier having B of 6 to 11, transfer of linoleic acid to refined olive oil was clearly suppressed, and it was recognized that the life of refined olive oil could be prolonged.

Example 4: Application example of edible oil / fat composition Using the edible oil / fat composition of the present invention, donut, fried
And the production of karin sugar.

(5) 98.5 g of donut olive oil (extra virgin olive oil,
(Borges) was added with 1 g of Poem DO-100 (RIKEN Vitamin Co., Ltd.) and 0.5 g of Sunsoft 818H (Taiyo Chemical Co., Ltd.). The mixture of the olive oil and the emulsifier was heated and dissolved at 70 ° C., and the resulting solution was stirred and uniformly mixed to prepare an edible oil / fat composition.

[0062] 35 g of the edible oil / fat composition was added to donut dough (about 1 kg), put into rapeseed salad oil (golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.) heated at 180 ° C and fried for 3 minutes. As a control, donut was fried in the same manner without adding the edible oil / fat composition of the present invention.

As a result, according to the edible oil / fat composition of the present invention, a donut excellent in both olive flavor and texture (tooth texture) was obtained from the control donut.

(6) 1 g of Poem DO-100 (RIKEN Vitamin Co., Ltd.) and 0.5 g of Sunsoft 818H (Taiyo Kagaku Co., Ltd.) were added to 98.5 g of fried sesame oil (Igetani Indian Pure Sesame Oil, Yoshihara Oil Co., Ltd.). Was added. The mixture of the sesame oil and the emulsifier was heated and dissolved at 70 ° C., and the obtained solution was stirred and uniformly mixed to prepare an edible oil / fat composition.

Using tofu obtained from soymilk to which the edible oil / fat composition (2% by weight / soymilk) was added, fried food was prepared according to a conventional method. As a control, using tofu obtained from soy milk to which the edible oil / fat composition of the present invention was not added,
In the same manner, fried food was prepared.

In this production process, the edible oil / fat composition of the present invention was dispersed in soy milk very easily.
In addition, the fried product using the edible oil / fat composition of the present invention had a clearly better sesame flavor than the control fried product.

(7) Karinto (oil fried confectionery) 9 g of sesame oil (Igetani pure sesame oil, Yoshihara Oil Co., Ltd.) and 1 g of Poem DO-100 (RIKEN Vitamin Co., Ltd.)
And 0.5 g of Sunsoft 818H (Taiyo Chemical Co., Ltd.). The mixture of the sesame oil and the emulsifier was heated and dissolved at 70 ° C., and the obtained solution was stirred and uniformly mixed to prepare an edible oil / fat composition.

43 g of the edible oil / fat composition was added to Karinto dough (approximately 844 g) and poured into rapeseed oil (golden rapeseed salad oil, Yoshiwara Oil Co., Ltd.) heated to 180 ° C.
Fried for 10 minutes. As a control, Karinto was fried in the same manner without adding the edible oil / fat composition of the present invention.

As a result, according to the edible oil / fat composition of the present invention, excellent cinnamon was obtained in terms of both the sesame flavor and the texture (disintegration in the mouth) from the control of cinnamon.

As is evident from the results of this example, good flavor and texture were exhibited in the food using the edible oil / fat composition of the present invention in any food.

[0071]

As described above, according to the present invention, the intended purpose is to provide improved dispersibility and stability (emulsification stability), and the fragrance and / or edible of edible fats and oils in frying oil. An edible oil / fat composition in which migration of the oil / fat components is small was realized.

As demonstrated above, the edible oil / fat composition of the present invention not only can be suitably used in the preparation of fried foods, but also has excellent flavor and taste that cannot be obtained by conventional edible oil / fat compositions. The provided fried food can also be provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) C11C 3/00 C11C 3/00 4B035 // A23L 1/20 108 A23L 1/20 108 4H059 (72) Inventor Kenichi Mizushima 8-8, Tatsumicho, Imazu, Nishinomiya-shi, Hyogo F-term (Reference) 4B020 LB06 LC02 LK04 LQ06 LS01 4B020 LB05 LB07 LG15 LK01 4B026 DC01 DG09 DK01 DK03 DK04 DK05 DK09 DB24 DL03 4B034 LB05 LK09Z LK10Z LK11Z LK25Z 4B035 LC01 LE03 LG08 LG09 LG11 LG13 LG18 LG54 LK13 4H059 BA33 BA34 BA83 BB03 BB06 BB15 BB22 BB44 BB45 BC03 BC13 CA51 DA09 DA30 EA11 EA40

Claims (9)

[Claims] An edible fat / oil composition comprising an edible fat / oil and an emulsifier, wherein the emulsifier has an HLB (hydrophilic-lipophilic balance) of 6 to 11. 2. The edible fat / oil composition according to claim 1, wherein the edible fat / oil contains an aromatic fat / oil. 3. The edible fat / oil composition according to claim 2, wherein the aromatic fat / oil is sesame oil. 4. The method according to claim 1, wherein the emulsifier comprises glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid monoester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and a combination thereof. An edible oil / fat composition as described in the above. 5. The method according to claim 1, wherein the emulsifier has a monoester content of 80%.
The edible oil / fat composition according to any one of claims 1 to 3, comprising the above-mentioned polyglycerin fatty acid ester. 6. The edible oil / fat composition according to claim 5, wherein the emulsifier further comprises a polyglycerin-condensed ricinoleate. 7. The edible fat / oil composition according to claim 1, wherein the edible fat / oil and the emulsifier are mixed in a weight ratio of edible fat / oil: emulsifier = 99.99: 0.01 to 70:30. 8. An edible oil / fat composition according to any one of claims 1 to 7, which is a food material for fried food, that is, a food material for fried food containing a roto material and / or a fried seed. Foodstuffs, and selected from the group consisting of tempura batter, fry batter, fried ball dough, fried tofu dough, fishery dough, dough, snack dough, and donut dough Foodstuff. 9. A fried food produced by fry-cooking the ingredient according to claim 8.