JP2001008619A - Shortening for seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject shortening having excellent spreading workability, shape retention at a normal temperature, improved flavor and palatability, useful for pork cutlet, etc., by adding a fixed amount of an extremely hardened oil of high erucic acid rape seed oil to a prepared oil obtained by mixing lard with a liquid oil in a specific ratio. SOLUTION: This seasoning for lard is obtained by formulating lard with a liquid oil such as a soybean oil in the weight ratio of 80/20 to 60/40 to give a prepared oil and formulating 100 pts.wt. of the prepared oil with 0.2-2.0 pts.wt., preferably 0.3-1.0 pt.wt. of an extremely hardened oil of high erucic acid rape seed oil. Preferably the shortening for seasoning is preferably obtained by adding 0.2-2.0 pts.wt. of the extremely hardened oil of high erucic acid rape seed oil to the prepared oil obtained by formulating a low melting fraction of a fractioned lard with the liquid oil in the weight ratio of 98/2 to 60/40. The extremely hardened oil is obtained by hydrogenating a rape seed oil containing 30-60% erucic acid to give <=10 iodine value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavoring shortening, and more particularly to a coating shortening for improving the flavor of fried food after frying.

[0002]

2. Description of the Related Art Lard is widely used in the food industry as a fat and oil having a unique flavor. For cooking Chinese food in eating out, or especially for frying, its rich flavor is indispensable for instant noodles and tonkatsu. However, lard usually has a melting point of 30 to 40 ° C. and is solid at room temperature, so that it has a butter-like hardness in a refrigerated state especially in winter. For example, it is difficult to obtain a required fixed amount in flavoring a stir-fry or the like. There is a problem in workability. To improve this point, there is a method of extracting and using only the low-melting point fraction of lard by fractionation.However, the fractionated lard grows non-uniformly during storage because crystals grow during storage. For example, when taking out an amount, a work of dissolution and homogenization is required. Further, there are problems such as solidification during the operation and non-uniformity of unused parts due to solidification and precipitation after dissolution.

On the other hand, in recent years, the demand for bento has rapidly increased with the development of convenience stores and the like. Among them, bento including tonkatsu is one of the very popular menus, which accounts for a large proportion of sales. Diversification of consumer preferences has led to the demand for tonkatsu for these lunches and fried with oil containing lard. However, in the factory where lunch boxes are manufactured, various fried foods such as tempura are generally performed, and it is necessary to fry with normal salad oil except for tonkatsu, and fats and oils including lard are used as frying oil unless an independent fryer is installed. I can not use it. For this reason, a method has been devised in which lard is applied to a tonkatsu fried with an oil or fat other than lard such as salad oil for the purpose of flavoring. This makes it possible to produce tonkatsu with lard flavor without installing a separate fryer, but since lard is a solid, it cannot be easily and uniformly applied as it is, and it is called dissolution before use. A process is required. Therefore, there is naturally a problem of non-uniformity of an unused portion due to solidification during operation and solidification and precipitation after dissolution. In addition, there is an example in which an extremely hardened oil of high erucic rapeseed oil is blended for the purpose of adjusting the crystals of solid fats or oils or for improving the properties of fluid fats and oils (Japanese Patent Laid-Open No. 4-173053). The purpose of use is to prevent the donut from crying after frying, and there is no known material for imparting physical properties suitable for various types of cooking at normal temperature.

[0004]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned problems when using lard for flavoring side dishes such as tonkatsu, and is excellent in workability during cooking and painting. It is intended to provide flavor shortening.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve this object, and as a result, a mixture of lard and liquid oil in a specific ratio contains extremely hardened hyergic acid rapeseed oil. That makes it easy to use for cooking at room temperature,
In addition, the present invention has been found to be able to apply as it is when used for application, to provide a used food having lard flavor, and to obtain an oil and fat that can withstand distribution and storage. Was completed. That is, the present invention provides 0.2 to 2.0 parts by weight of extremely hardened oil of high erucic rapeseed oil based on 100 parts by weight of a blended oil obtained by mixing lard and liquid oil at a weight ratio of 80/20 to 60/40. Flavoring shortening added, and a blended oil 100 in which a fractionated lard low melting point fraction and a liquid oil are mixed at a weight ratio of 98/2 to 60/40.
Based on parts by weight, extremely hardened oil of high erucic rapeseed oil
It is a flavoring shortening obtained by adding 2 to 2.0 parts by weight.

In the present invention, the lard is preferably a pure lard, but if the lard has the same flavor as the pure lard and has properties such as physical properties similar to the pure lard, it can be used as an adjusted lard. . Furthermore, a fractionated lard low melting point fraction can be used as long as it has the same flavor as pure lard. The mixing ratio of lard and liquid oil is 80 by weight.
/ 20 to 60/40 is desirable. If it is 60% by weight or less, the flavor of lard is small, and if it is 80% by weight or more, oils and fats having desired physical properties cannot be obtained. When the fractionated lard low-melting point fraction is used, the melting point of the blended fats and oils becomes low, so that the desirable fractionation ratio of the fractionated lard low-melting point fraction and the liquid oil is 98/2 to 60/40% by weight by weight. However, a particularly desirable blending ratio varies depending on the properties, melting point, and the like of the fractionated lard low melting point fraction used.

[0007] In the present invention, the liquid oil may be liquid at ordinary temperature, and may be a common soybean oil, rapeseed oil, corn oil, or the like.
Sunflower oil, cottonseed oil, safflower oil, sesame oil, rice oil,
In addition to peanut oil and the like, a mixture of two or more thereof, a fractionated oil thereof, and a transesterified oil are used. Palm olein can also be used if it is a fractionated product (fractionated low-melting point fraction) that is liquid at room temperature. The same applies to hardened oils, as long as they are liquid at room temperature or have the same fluidity as liquid. The extremely hardened oil of high erucic acid rapeseed oil is an edible refined oil obtained by hydrogenating rapeseed oil containing 30 to 60% of erucic acid so that the iodine value becomes 10 or less. 0.2 to 2.0 parts by weight, preferably 0.3 to 1.0 part by weight. The addition of extremely hardened oil of high erucic acid rapeseed oil is intended to improve the shape retention during distribution and storage without substantially changing the softness during cooking or painting. When the amount is less than 0.2 parts by weight, the effect cannot be sufficiently obtained. When the amount is more than 2.0 parts by weight, the required softness cannot be obtained during the coating operation, and the texture during eating is adversely affected.

[0008] It is presumed that the reason why the flavoring shortening of the present invention containing an extremely hardened oil of high erucic acid rapeseed oil exhibits excellent properties when working at room temperature is as follows. That is, usually, when shortening is prepared by blending a hardened oil having a melting point of room temperature or higher with liquid oil, if a higher melting point fat is blended, the shortening becomes harder in proportion to the blending amount, and conversely, a lower melting point fat or oil. Is softened in proportion to the blending amount. However, in a fat and oil composition comprising a specific amount of an extremely hardened oil of high erucic acid rapeseed oil, the shape retention is improved as the amount added increases, but the melting point perceived as a tactile sensation at room temperature is proportional to the amount. It does not become high, and by adding an appropriate amount, it becomes possible to improve the shape retention while keeping the softness. This makes it easy to apply to tonkatsu, etc.
Shortening that does not easily lose its shape can be obtained.
As the raw material fat in the present invention, each refined product may be used, or a product obtained by mixing an unrefined product such as decolorized oil and further purifying by deodorization or the like may be used as a product. The product of the present invention is a fat and oil of the above formulation, an onlator, a votator, a perfector,
It is manufactured by quenching and kneading with a compressor or the like. As a result, uniform fats and oils with necessary physical properties can be obtained. Flavoring shortening of the present invention, in addition to the flavoring for tonkatsu described above, noodles, soups, flavoring such as ankake, dumplings, kneaded into Shumai, etc., stir-fry oil, etc., cooking applications where lard is commonly used Can be used for

[0009]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. (1) Pure lard having an ascending melting point of 31 ° C. and an iodine value of 63, rapeseed oil, and extremely hardened oil of high erucic acid rapeseed oil were blended in the ratios shown in Table 1, respectively, and processed by an onlator. (2) 2 pure lard having a rising melting point of 31 ° C. and an iodine value of 63
Separation was performed at 5 ° C for 20 hours to obtain a fractionated lard low-melting point fraction having a melting point of 24 ° C and an iodine value of 67. To this, rapeseed oil and extremely hardened oil of high erucic acid rapeseed oil were blended at the ratios shown in Table 2, respectively, and processed by onlator treatment. Using the shortenings thus prepared, each performance was evaluated by the following method. In Table 2, fractionated lard means a fractionated lard low melting point fraction.

[0010]

[Table 1]

[0011]

[Table 2]

[0012] Refrigerated loin pork for tonkatsu (about 100 pieces
g) with flour and batter liquid for tonkatsu (7% against soft coat AG manufactured by Honen Corporation)
Water-mixed and uniformly stirred and mixed), with bread crumbs and 1
Fry in oil at 75 ° C. for about 4 minutes. Immediately after frying, about 3 g of the above flavoring shortening was applied to the upper part of the tonkatsu, wrapped in wrap and stored at 15 ° C. Twelve hours later, those heated in a microwave oven were subjected to a sensory test using a panel for flavor and texture. Table 3 shows the results of the shape retention at room temperature of the flavoring shortening, the sampling work for flavoring, the painting work, and the sensory test.

[0013]

[Table 3]

[0014] To about 500 g of heated and warmed chicken glass soup, about 3 g of the above flavored shortening is added,
Sensory tests were conducted by panelists. Table 4 shows the results.

[0015]

[Table 4]

From the results of the above tests, in Examples 1 and 2, an oil / fat product having good coating at normal temperature, stable shape retention at normal temperature and good texture was obtained. On the other hand, in Comparative Examples 1 to 7, none of the samples could be satisfactory in all of the sampling operation at room temperature, the application workability, the shape retention at room temperature, the flavor, and the texture.

When the flavoring shortening of the present invention is applied to a tonkatsu, a tonkatsu with good workability and satisfactory flavor and texture can be obtained.

Claims (2)

[Claims] 1. A lard and liquid oil in a weight ratio of 80/20 to 6
Flavoring shortening obtained by adding 0.2 to 2.0 parts by weight of an extremely hardened oil of high erucic rapeseed oil to 100 parts by weight of a prepared oil mixed at 0/40. 2. A highly hardened oil of high erucic acid rapeseed oil is added to 100 parts by weight of a blended oil obtained by mixing a fractionated lard low melting point fraction and a liquid oil at a weight ratio of 98/2 to 60/40.
Flavoring shortening made by adding 0 parts by weight.