JP2002238453A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide oils and fats for frying or spraying purpose, capable of producing a food having a good flavor and eat feeling, without having an oily feeling, also having a good melting in mouth property, excellent in oxidation stability and heat stability and having no problem in view of workability and nutrition. SOLUTION: The oils and fats are obtained by blending an ester interchange oil and fats obtained by performing a transesterification of 99-70 wt.% palm- based oils and fats, 1-30 wt.% rape seed oil highly containing erucic acid and extremely hydrogenated with a blended oil of oils and fat having <25 deg.C melting point.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil or fat composition for frying or spraying.

[0002]

2. Description of the Related Art As consumers' tastes change, there is a tendency to prefer fried foods having a pale flavor that can make use of the flavor of the food material itself. Also, oily fried foods tend to be shunned, favored by those that are deep-fried, have a crunchy texture, and have good mouth melting.

[0003] Therefore, there is a demand for a fat and oil for frying which can provide a fried food having such a flavor and texture. Furthermore, as a fat and oil for frying, it has high oxidative stability and heat stability, it can be taken out of the container in a uniform state without heating and melting, and it has excellent workability. It is also important that frying fats have a low risk.

[0004] As the fats and oils for frying generally used in the past, vegetable oils such as soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, palm fractionated soft part oil and the like can be mentioned.
Furthermore, high oleic canola oil, high oleic safflower oil, high oleic sunflower oil and the like contain a large amount of oleic acid, which is said to reduce only LDL cholesterol without reducing HDL cholesterol in blood. However, fried foods using these fats and oils have a drawback that they are greasy and have a poor texture. further,
These fats and oils have problems in oxidative stability and heat stability, and have been required to maintain a pale flavor.

Further, hydrogenated oils of animal and vegetable fats and oils,
Alternatively, it is known that fried foods using oils and fats containing a hardened oil have reduced oiliness and a crunchy texture. Further, the hardened oil has excellent oxidation stability and heat stability. However, the unique flavor of hardened oil is shunned by consumers. In addition, dissolution in the mouth may be poor, or fluidity may be poor at room temperature, resulting in poor workability.

[0006] Patents relating to frying fats and oils containing transesterified fats and oils are disclosed in JP-A-11-1554.
No. 83 and JP-A-2000-270770. However, Japanese Patent Application Laid-Open No. 11-155483 and
The fats and oils for frying described in 000-270770 dissolve in the mouth and have some problems in workability, and further improvements have been demanded.

[0007] On the other hand, spray fats and oils, like frying fats, can produce foods having good flavor and texture, have high oxidative stability, are excellent in workability, and have low health risks. Desired. Liquid oils or liquid oils with an emulsifier added have been mainly used as spray fats and oils, but snacks such as snacks and pretzel may have oily and sticky surfaces depending on the product, or may be immersed from the surface. There are drawbacks such as a loss of crisp texture due to the incorporated liquid oil.
In addition, it has poor oxidative stability and is difficult to use for foods that require long-term storage.

[0008] A hardened oil obtained by hydrogenating animal and vegetable fats and oils,
Alternatively, when an oil or fat containing a hardened oil is used as a spray oil, the oiliness and texture of the food are improved.
However, the unique flavor of the hardened oil is imparted to the food, which may be distracted by the consumer, dissolve in the mouth poorly, or the fluidity of the spray fat at room temperature may be poor, resulting in poor workability.

On the other hand, Japanese Patent Application Laid-Open No. H11-262358 discloses a spray fat containing transesterified fat, but the fat to be mixed with the transesterified fat has a melting point of 25 ° C. or more. Is required, and there are some problems in dissolution in the mouth and workability, and further improvement has been demanded.

[0010] Accordingly, an object of the present invention is to produce a food which has a good flavor and texture, is not oily and has a good mouth-melt, and has excellent oxidative stability and heat stability, and is excellent in workability and nutrition. It is another object of the present invention to provide a fat or oil composition for frying or spraying which has no problem.

[0011]

SUMMARY OF THE INVENTION The present invention relates to a palm oil / fat of 99 to 70% by weight and a high hardened oil of Hyelusin rapeseed.
The object of the present invention is to provide an oil or fat composition for frying or spraying, comprising a transesterified oil or fat obtained by transesterification with 0% by weight and a compounded oil of an oil or fat having a melting point of less than 25 ° C. Is achieved.

The above-mentioned oil blended with a melting point of less than 25 ° C. refers to a fat or oil having a melting point of less than 25 ° C., which is added to a frying or spraying fat composition other than the transesterified fat used in the present invention. It is shown.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the fat and oil composition of the present invention will be described in detail. Examples of the palm-based fats and oils used as a raw material of the transesterified fat used in the present invention include palm oil, fractionated palm oil such as palm olein and super olein, hardened palm oil, hardened palm separated oil. It is preferable to use oil and fractionated palm oil.
In the present invention, these palm oils and fats may be used alone, or may be used as a blended oil in which two or more kinds are mixed. The palm fat has an iodine value of 48 to 75.
Is preferred.

Further, as a highly hardened hyersin rapeseed oil which is a raw material of the above-mentioned transesterified oil / fat, erucic acid is used as an oil.
Rapeseed oil containing 0 to 60% by weight has an iodine value of 5 or less and a melting point of 5
What has been hydrogenated to 0 ° C. or higher is used. In addition, in the Hyersin rapeseed extremely hardened oil, stearic acid is preferably 35 to 40% by weight, more preferably 36 to 39% by weight, and arachidic acid is preferably 7 to 40% by weight.
-12% by weight, more preferably 8-11% by weight, behenic acid is preferably 44-49% by weight, more preferably 45-48% by weight.

[0015] The transesterified fat is a transesterified product of the palm fat and oil and the highly hardened Hyersin rapeseed oil.

In the transesterification, the blending ratio of the palm-based oil and the Hyersin rapeseed extremely hardened oil is 99 to 70% by weight, preferably 99 to 70% by weight of the palm-based oil and fat.
85% by weight, more preferably 97% to 90% by weight, and the above-mentioned Hyersin rapeseed extremely hardened oil is 1% to 30% by weight, preferably 1% to 15% by weight, more preferably 3% to 10% by weight. When the amount of the above-mentioned extremely hardened oil of Hyersin rape is less than 1% by weight, it is difficult to obtain the effect of making the food non-greasy when used as a fat or oil for frying or a fat for spraying, and it is oxidatively stable. It is difficult to obtain fats and oils for frying and sprays having good heat stability and thermal stability. In addition, when the amount of the above-mentioned extremely hardened oil of Hyersin rape exceeds 30% by weight, the flavor and texture of the food are liable to be deteriorated when used in foods as fats and oils for frying and sprays.

Further, the above-mentioned transesterification method includes:
Either a method using lipase as a catalyst or a method using a metal catalyst such as sodium methylate may be used, but the method using lipase results in a flavorful oil or fat composition for frying or spraying.

The lipase may have positional specificity or may not have positional specificity. Examples of the lipase used in the present invention include lipases obtained from the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, Canlida and the like. Although these lipases can be used alone, it is usually preferable to use them by immobilizing them on a carrier such as diatomaceous earth, alumina, activated carbon, and ceramic.

The reaction conditions for the transesterification reaction using lipase are not particularly limited, but are preferably carried out without a solvent, and preferably at a reaction temperature of 65 to 85 ° C. The reaction may be a column-type continuous reaction or a batch-type reaction.

The transesterification using a metal catalyst such as sodium methylate may be carried out according to a conventional method.

The oils and fats produced by such transesterification are purified by bleaching, deodorizing or deoxidizing according to a conventional method. The melting point of the purified transesterified fat is preferably 30 to 50 ° C, more preferably 35 to 50 ° C.
45 ° C.

The compounded oil used in the present invention has a melting point of 25.
° C, preferably less than 15 ° C, most preferably 1
It is a compounded oil of fats and oils of 0 ° C or less.

In the present invention, the use of a blended oil of fats and oils having a melting point of less than 25 ° C. makes it possible to produce fried foods having a good flavor and good dissolution in the mouth, and a fat or oil for frying or spraying having no problem in workability. A composition can be provided.

Examples of the oils and fats having a melting point of less than 25 ° C. include soybean oil, rapeseed oil, rice oil, cottonseed oil, corn oil, safflower oil, sunflower oil, peanut oil, sesame oil,
High oleic canola oil, high oleic safflower oil, high oleic sunflower oil, and oils having a melting point of less than 25 ° C. such as palm fractionated soft oil can be mentioned. Among them, rapeseed oil, rice oil, sesame oil, high oleic canola Preferably, oil, high oleic safflower oil, high oleic sunflower oil is used. In the present invention, one or more fats and oils selected from these can be used. In particular, it is preferable to use an oil having an oleic acid content of preferably 70% by weight or more, more preferably 74% by weight or more, for example, selected from high oleic canola oil, high oleic safflower oil, and high oleic sunflower oil. It is preferable to use one or two or more of them. By using these fats and oils having a high oleic acid content, a frying or spraying fat or oil composition containing a large amount of oleic acid, which is said to reduce only LDL cholesterol without reducing blood HDL cholesterol, can be obtained. .

Further, in the present invention, even the fats and oils having a melting point of 25 ° C. or more as the fats and oils of the above-mentioned blended oil can be mixed and used so that the melting point of the whole blended oil does not exceed 25 ° C.

The above transesterified oil and fat, and the above melting point of 25 ° C.
It is preferable that the mixing ratio of the oil and fat less than 20 to 50% by weight of the transesterified oil and the oil and the oil and fat having a melting point of less than 25 ° C is 80 to 50% by weight, more preferably the oil and fat of the transesterified oil. It is 30 to 40% by weight and 70 to 60% by weight of a blended oil of the above-mentioned melting point of less than 25 ° C. If the transesterified fat is less than 20% by weight, the effect of making the food less oily when used as a fat or oil for frying or a fat for spraying is difficult to obtain, and the oxidative stability and heat stability. It is difficult to obtain good fats and oils for frying and sprays. When the transesterified fat is more than 50% by weight, when it is used in food as a fat or oil for frying or a fat for spraying, it tends to dissolve in the mouth, and the fat or oil for frying or the fat for spraying becomes fluid at room temperature. It becomes poor and the workability tends to deteriorate.

The oil composition for frying or spraying of the present invention may contain, if necessary, a small amount, preferably 1% by weight or less of an emulsifier, an antioxidant, which does not impair the flavor, color tone and workability.
One or more additives selected from silicon and the like may be contained.

The method for producing the oil composition for frying or spraying of the present invention is not particularly limited, and the oil mixture of the above transesterified oil and the above oil having a melting point of less than 25 ° C.
It can be obtained by mixing an emulsifier, an antioxidant, silicon and the like.

The oil or fat composition for frying or spraying of the present invention preferably has an iodine value of 50 to 93, more preferably 76 to 90, most preferably 80 to 86.

The oil or fat composition for frying or spraying of the present invention can be used as a frying oil for producing foods such as donut, fried bread, fritters, french fries, tempura, fried, fried, fried, etc. It is preferably used as a spray oil for producing foods such as snacks, pretzels, hard biscuits, crackers and other confectionery, breads, cakes and the like using rice, flour and the like as raw materials.

[0031]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 95% by weight of palm olein having an iodine value of 56.8 and a high erucin rapeseed oil containing 48% by weight of erucic acid were hydrogenated with an iodine value of 1.5 and a melting point of 6.
10 kg of an oil blended with 5% by weight of Hyersin rapeseed extremely hardened oil at 0.5 ° C. was reacted in a 15 liter reaction tank at a reaction temperature of 70 ° C. using 50 g of Lipase QLC (manufactured by Meito Sangyo Co., Ltd.) as a catalyst. A transesterification reaction was performed. After the completion of the reaction (reaction time: 48 hours), bleaching (clay amount to oil 3% by weight,
85 ° C, 10 mmHg under reduced pressure for 30 minutes), deodorization (2
At 50 ° C., under a reduced pressure of 1 mmHg for 60 minutes under a reduced pressure of steam and a weight of 3% by weight of oil, a transesterified fat having a melting point of 38.1 ° C. was obtained. In addition, the content of stearic acid, arachidic acid, and behenic acid in the above-mentioned hyersin rapeseed extremely hardened oil was 37% by weight, 10% by weight, and 48% by weight, respectively.

40% by weight of the transesterified fat and 60% by weight of a high oleic canola oil having an iodine value of 98.5 (melting point: 0 ° C. or less, oleic acid content: 74% by weight) were mixed, and 200 ppm of tocopherol was added. Iodine value 8
A frying or spraying oil composition of 1.0 was obtained.

Example 2 95% by weight of palm olein having an iodine value of 56.8 and a high erucic rapeseed oil containing 48% by weight of erucic acid were hydrogenated with an iodine value of 1.5 and a melting point of 6.
A transesterification reaction is carried out at 80 ° C. for 30 minutes (under reduced pressure of 10 mmHg) using 0.1% by weight of sodium methylate as a catalyst with respect to fats and oils by blending 5% by weight of Hyersin rapeseed extremely hardened oil at 0.5 ° C. Was. After completion of the reaction, the catalyst was removed by washing with water, dehydrated, and bleached (amount of clay to oil 3% by weight, 85%
C., 10 mmHg under reduced pressure for 30 minutes), deodorization (250
C., under a reduced pressure of 1 mmHg for 60 minutes under a reduced pressure of steam with respect to the amount of steam blown in the oil for 60 minutes to obtain a transesterified oil and fat having a melting point of 38.1 ° C. In addition, the content of stearic acid, arachidic acid, and behenic acid in the above-mentioned extremely hardened Hyersin rapeseed oil was 37% by weight, 10% by weight, and 48% by weight, respectively.

40% by weight of the transesterified oil and 60% by weight of a high-oleic canola oil having an iodine value of 98.5 (melting point: 0 ° C. or lower, oleic acid content: 74% by weight) were mixed, and 200 ppm of tocopherol was added. Iodine value 8
A frying or spraying oil composition of 1.0 was obtained.

Example 3 Palm oil 9 having an iodine value of 52.1
9% by weight and hydrogenated Hyerucin rapeseed oil containing 48% by weight of erucic acid, iodine value 1.5, melting point 60.5
Transesterification was carried out in the same manner as in Example 1 except that 1% by weight of Hyersin rapeseed extremely hardened oil at
A transesterified oil having a melting point of 41.5 ° C. was obtained. In addition, the content of stearic acid, arachidic acid, and behenic acid in the above-mentioned extremely hardened oil of Hyersin rapeseed was 37% by weight and 10%, respectively.
% By weight and 48% by weight.

50% by weight of this transesterified oil and fat and 50% by weight of rapeseed oil having an iodine value of 117.4 (melting point: 0 ° C. or lower, oleic acid content: 60% by weight) were mixed.
By adding 00 ppm, an oil / fat composition for frying or spraying having an iodine value of 84.5 was obtained.

Comparative Example 1 200 ppm of tocopherol was added to rapeseed oil having an iodine value of 117.4 to prepare an oil or fat composition for frying or spraying.

Comparative Example 2 Tocopherol (200 ppm) was added to superolein having an iodine value of 65.2 to prepare an oil composition for frying or spraying.

Comparative Example 3 Melting point 38.1 obtained in Example 1
50% by weight of a transesterified oil and fat at 4 ° C, an iodine value of 48.1
The mixture was mixed with 50% by weight of palm oil having a melting point of 34 ° C., and 200 ppm of tocopherol was added to obtain a fat or oil composition for frying or spraying (iodine value: 51.5).

Comparative Example 4 65% by weight of palm olein having an iodine value of 56.8 and 35% by weight of hydrogenated rapeseed oil having an iodine value of 70.9 were added, and 200 ppm of tocopherol was added. Composition (Iodine value 61.
7).

(Fry Test 1) 3.8 kg of the oil or fat composition obtained in Examples 1 to 3 and Comparative Examples 1 and 2 was inserted into a fryer, heated to 185 ° C., and then a commercially available frozen French fries was fried. 200 g of french fries were placed in frying oil while frozen, fried for 2.5 minutes, and then immediately drained. The frying was performed 20 times in 3 hours, and the heating time of the oil was 7 hours a day including the frying time. On the third day of the frying test, a panel test was carried out with the fried potatoes fried, and the panel of 12 persons evaluated the flavor, greasyness, crispness and melting of the mouth of the french fries. Further, the color tone of the oil before and after the fly test was measured as an index of oxidation stability and thermal stability. The fluidity at room temperature was evaluated as an index of workability. These results are shown in [Table 1] according to the following evaluation criteria.

Evaluation of flavor-：: very good, ：: good,
△: Slightly poor, ×: Poor Evaluation of oiliness-◎: Very light, ○: Light, △: Slightly oily, ×: Oily feeling evaluation-◎: Very crunchy, ○:
There is a feeling of crispness, Δ: There is no feeling of crispness, ×:
No crunchiness Evaluation of melting in mouth-A: Very good, B: Good, B: Slightly poor, X: Poor color tone-Measured by 5.25 inch cell by Lovibond method, 10R
Notation as + Y Evaluation of fluidity at normal temperature-○: fluidity, Δ: slightly poor fluidity, ×: poor fluidity

[0044]

[Table 1]

(Fry Test 2) 4.5 kg of the oil or fat composition obtained in Examples 1 to 3 and Comparative Examples 3 and 4 was inserted into a fryer, heated to 180 ° C., and then a commercially available frozen cake donut was fried. Five frozen cake donuts (about 45 g / piece before frying) were put into deep-fried oil while being frozen, fried for 3 minutes, and then immediately drained. Fly takes 20 in 3 hours
The heating time of the oil was 7 hours a day including the frying time. On the third day of the fly test, a panel test was performed with the donut fried, and the panel of 12 people evaluated the donut's flavor, oiliness, crunchiness, and melting in the mouth. Further, the acid value of the oil before and after frying was measured as an index of oxidative stability and thermal stability. The fluidity at room temperature was evaluated as an index of workability. The results are shown in [Table 2]. The evaluation criteria for flavor, oiliness, crispness, dissolution in the mouth, and fluidity at room temperature were the same as those in the case of the fly test 1, and the acid value was a measured value.

[0046]

[Table 2]

(Cracker Production Test) Using the oil and fat compositions obtained in Examples 1 to 3 and Comparative Examples 1 to 4, a cracker production test was carried out according to the following formulation and production method.

<Ingredients> Medium-type wheat flour (medium flour) 70 parts by weight Yeast 0.25 parts by weight Water 30 parts by weight Main kneading flour (strong flour) 30 parts by weight Shortening 10 parts by weight Malt syrup 1.5 parts by weight Salt 1. 5 parts by weight baking soda 0.65 parts by weight

<Manufacturing Method> (1) The above-mentioned medium seed mixture was mixed at a low speed for 2 minutes with a vertical mixer, and the kneading temperature was set to 23 ° C. (2) The sponge dough obtained in the above (1) is cooled at 27 ° C. for 18 hours.
Let it ferment for hours. (3) Add the main kneading mixture to the fermented medium seed dough and mix with a vertical mixer at low speed for 2 minutes and at medium speed for 2 minutes. (4) Ferment the dough obtained in (3) above at 27 ° C. for 4 hours. (5) The cloth obtained in the above (4) is folded twice in three and rolled to a cloth thickness of 2 mm. (6) The mold is removed and baked at 260 ° C. for 4 minutes. (7) Immediately after baking, spray the fat or oil composition.

<Evaluation of Crackers> Twelve panelists evaluated the flavor, oiliness, crispness, and dissolution of the mouth of the crackers. Furthermore, after sprinkling salt and powdered cheese on the baked crackers, spray the fat and oil composition,
After storage at 24 ° C., stickiness of the surface was observed after 24 hours and 48 hours. The fluidity at room temperature was evaluated as an index of workability. These results are shown in [Table 3] according to the following evaluation criteria.

Evaluation of flavor-：: very good, ：: good,
△: Slightly poor, ×: Poor Evaluation of oiliness-◎: Very light, ○: Light, △: Slightly oily, ×: Oily Purity evaluation-◎: Very crisp, ○:
There is a feeling of crispness, △: Not very crisp, ×:
No melting feeling Evaluation of melting in mouth-◎: Very good, ○: Good, △: Slightly poor, ×: Poor Stickiness evaluation-◎: Very good, ○: Good, △: Slightly poor, ×: Poor at room temperature Of fluidity-○: Fluidity, Δ: Slightly poor fluidity, ×: Poor fluidity

[0052]

[Table 3]

[0053]

EFFECTS OF THE INVENTION The oil composition for frying or spraying of the present invention can produce foods having good flavor and texture, good oiliness and good dissolution in the mouth, and excellent oxidative stability and heat stability. There is no problem in terms of sex and nutrition.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat ゛ (Reference) C11C 3/10 C11C 3/10 3/12 3/12 (72) Inventor Toru Nezu 7 Higashio Hisashi, Arakawa-ku, Tokyo No. 2-35, Asahi Denka Kogyo Co., Ltd. F term (reference) 4B016 LG06 LK06 4B026 DG02 DG03 DH01 DH03 DH05 4B032 DB24 DK18 DL06 4H059 BC13 CA34 CA35 DA02

Claims (4)

[Claims] 1. A transesterified fat obtained by transesterifying 99 to 70% by weight of palm oil and fat with 1 to 30% by weight of Hyersin rapeseed extremely hardened oil, and a compounded oil of a fat having a melting point of less than 25 ° C. A fat or oil composition for frying or spraying, characterized in that: 2. The content of the transesterified fat or oil is 20 to 20.
50% by weight, the content of the blended oil is 80 to 50% by weight
The fat or oil composition for frying or spraying according to claim 1, which is: 3. The oil composition according to claim 1, wherein the oleic acid is 70% by weight.
The fat or oil composition for frying or spraying according to claim 1 or 2, which contains the above composition. 4. A food using the oil or fat composition for frying or spraying according to claim 1.