JP2003284492A - Cooking fat and oil composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking fat and oil composition having suitable performance required as cooking oil and giving deliciousness to foods. <P>SOLUTION: This cooking fat and oil composition contains fat and oil as main components, wherein sucrose fatty acid esters in an amount of 0.01-5 wt.%, polyglycerol fatty acid esters in an amount of 0.01-5 wt.%, and diglycerides in amounts of 5-50 wt.% are contained in the composition. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition suitable for cooking oil, especially for frying food such as frying and tempura.

[0002]

2. Description of the Related Art Conventionally, as fats and oils for deep-fried foods used for frying tempura and fried foods, for example, corn oil, rapeseed oil, soybean oil, cottonseed oil, from the viewpoint that they are relatively light and have a favorable flavor to the oils and fats themselves. , Rice oil, safflower oil,
Liquid oils such as sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil, and olive oil are often used. Liquid fats and oils are the standard fat and oil analysis methods 2.
When the cooling test according to 3.8.2-27 is performed, 20
Indicates oils and fats that are liquid at ° C.

However, the oils and fats described above are apt to cause oil splashes during frying, and when frying tempura, the blooming property (dispersed state) of the batter is not sufficient. is there. Furthermore, the deterioration odor of oil (odor with a disagreeable feeling) due to heating is likely to occur, and this is likely to impair the flavor of the fried food in combination with the oiliness which seems to be due to the insufficient flower blooming property.

By the way, sucrose fatty acid ester (hereinafter,
Sucrose ester) has been used as an emulsifying agent (foaming agent) for the preparation of dough for confectionery such as cakes (see, for example, JP-A-6-61)
No. 2-162133) or a crystal growth inhibitor for fats and oils used for shortening and the like (for example, JP-A-62-205738).
Further, JP-A-47-34703 discloses a method for producing a liquid edible oil, which comprises adding and dissolving a di (or) triunsaturated fatty acid ester of sucrose in a liquid vegetable oil in order to improve cold resistance. It is disclosed. However, for cooking with sucrose ester as described above, in particular,
No attempt was made to fats for frying.

[0005]

DISCLOSURE OF THE INVENTION The present inventor has examined the use of the above-mentioned oil and fat composition utilizing sucrose ester as an oil for deep-fried food such as tempura and fries. However, conventional sucrose ester has a high solubility in fats and oils,
In terms of characteristics such as deterioration odor during heating, suppression of oil splashing when making fried food, flower blooming when making fried food, etc. It could not be said that it was sufficiently satisfactory in terms of flavor, such as the appearance of an oily odor with a disgusting taste. An object of the present invention is to provide an oil / fat composition having almost all of the following functions as an oil for frying (oil / fat composition). (1) To improve the flower blooming property (dispersed state) and texture when making fried food. (2) Suppression of deterioration odor (smelling odor) during heating. (3) The flavor of the fried food is not deteriorated (the oiliness is reduced, and the disagreeable oily odor is not generated). (4) Suppress oil splashes during frying. (5) At room temperature (20 ° C.), it does not become cloudy or produce oil-insoluble matter.

[0006]

Means for Solving the Problems The present inventor has conducted earnest research for an oil for cooking, especially for deep-fried food, which has the above-mentioned preferable characteristics. As a result, they have found that a fat and oil composition for heating and cooking which cannot be obtained in the past can be obtained by adding a specific amount of sucrose fatty acid ester, polyglycerin fatty acid ester, and further diglyceride to the fat and oil, and completed the present invention.

In the present invention, the main component is oil and fat, and
~ 5 wt% sucrose fatty acid ester (hereinafter simply referred to as sucrose ester) and 0.01 to 5 wt% polyglycerin fatty acid ester (hereinafter simply referred to as polyglycerin ester), and further 5 to 50 wt% The oil and fat composition for cooking containing the diglyceride of.

A preferred embodiment of the present invention is as follows. (1) The esterification degree of the sucrose ester is 25 to 7
5%. (2) The amount of the constituent fatty acid of the sucrose ester that exceeds 50% by weight (preferably 70% by weight or more) is the unsaturated fatty acid. (3) The degree of esterification of the polyglycerol ester is
20 to 75%. (4) The HLB of the polyglycerin ester is 3.5
Is in the range of ~ 8.0. (5) The total content of the sucrose ester and the polyglycerin ester in the oil and fat composition is 0.01 to 5% by weight. (6) The ratio (weight ratio) of the contents of sucrose ester and polyglycerin ester is 95: 5 to 40:60 (more preferably 95: 5 to 60:40).

The oil and fat composition for cooking according to the present invention will be described below. The oil and fat composition for cooking according to the present invention contains oil and fat as a main component, and contains sucrose ester, polyglycerin ester, and diglyceride.
The sucrose ester used in the present invention has good solubility in fats and oils, and is added together with a polyglycerin ester to have the above-mentioned performance, for example, a deteriorated odor when heated, oil splash suppression when making a fried food, It is preferable that good performance such as flower blooming property when making a fried food is imparted.
From this, it is preferable that the constituent fatty acids of the sucrose ester contain more than 50% by weight of unsaturated fatty acids. A sucrose ester composed only of unsaturated fatty acids has a weak oil splash suppressing effect and is easily deteriorated by heating. For this reason, it is preferable to mix the sucrose ester so that the saturated fatty acid is contained in an amount of 5% by weight or more and 50% by weight or less (preferably 10% by weight or more and 30% by weight or less). Further, in order to improve oil solubility at low temperature, the composition ratio of unsaturated fatty acid is 70% by weight or more (more preferably 90% by weight).
Or more) is preferable.

The constituent fatty acid of the saturated fatty acid or unsaturated fatty acid is preferably one having 14 or more carbon atoms, which causes little deterioration odor or unpleasant odor upon heating, and particularly,
Saturated fatty acids include palmitic acid having 16 carbon atoms and 18 carbon atoms.
Of which the main component is stearic acid or a mixture thereof, and the unsaturated fatty acid whose main component is C18 oleic acid, linoleic acid, linolenic acid or a mixture thereof Is preferred.

Generally, sucrose ester has an esterification degree (ester substitution degree) of 1 (sucrose monoester [SM
E]), 2 (sucrose diester [SDE]), 3 (sucrose triester [STE]) and 4-8 (sucrose polyester [SPE]). In the present invention, the amount of sucrose ester used is relatively small, heating odor during frying work, flavor,
In order to further improve the flower bloom property, it is preferable that the sucrose ester has a large content of sucrose diester [SDE] and sucrose triester [STE].

In the present invention, the content of sucrose diester [SDE] in the sucrose ester is in the range of 20% by weight or more and 95% by weight or less (more preferably 33 to 9).
It is preferably in the range of 0% by weight). The content of sucrose triester [STE] in the sucrose ester is preferably 45% by weight or less (more preferably in the range of 15 to 45% by weight). [SDE] and [S
TE] has a total content of 0.02% by weight or more (more preferably 0.05 to 1.5% by weight) in the oil and fat composition.
Is preferred. The sucrose polyester [SPE] in the sucrose ester, particularly those having an esterification degree of 5 or more, becomes oily when contained in the oil or fat composition in an amount of 1% by weight or more. [S in the composition
The content of [PE] is preferably 3% by weight or less. Also, ([STE] + [SPE]) / [SDE] ≦
It is preferable to have a relationship of 4.0.

With respect to the degree of esterification of sucrose ester, if this value is low, the oil solubility and flavor tend to be deteriorated, while if the value is high, the effect of flower blooming and the effect of suppressing oil splashing cannot be obtained sufficiently. Therefore, in the present invention, the degree of esterification is preferably in the range of 25 to 75% (preferably in the range of 25 to 45%). Here, the degree of esterification is
It means the ratio (%) in which a fatty acid is ester-bonded to the hydroxyl group of the sugar / polyol. Regarding the above-mentioned adaptability of the esterification degree of sucrose ester, the content ratio of sucrose monoester [SME] in sucrose ester has a great influence, and when the content of [SME] increases, the flavor and the oil solubility decrease. Let Therefore, [SME] is 10% by weight
Below (preferably in the range of 0.01% to 5% by weight)
Is preferred. In addition, the [SM
The content of E] is preferably 0.1% by weight or less.

The sucrose ester used in the present invention can be prepared by utilizing known synthetic methods. A commonly used method is a method of producing by esterification reaction of sucrose and fatty acid methyl, but using a compatible solvent of sucrose and fatty acid methyl (usually dimethylformamide), using potassium carbonate as a catalyst, under reduced pressure. A method of heating reaction,
Using sucrose and fatty acid methyl with water and a large amount of emulsifier,
A typical method is to heat the mixture to form a microemulsion, dehydrate it under reduced pressure, and add potassium carbonate as a catalyst to cause a reaction. Further, a method of directly heating and reacting sucrose with fats and oils using potassium carbonate as a catalyst can also be used. After removing excess sucrose and solvent from the obtained reaction product, fractionated by applying a silica gel column using chloroform-methanol as a developing solvent, and re-blending each of the obtained fractions to a target formulation. The sucrose ester contained in the oil / fat composition of the present invention can be prepared. In addition, it can also be obtained by fractionating a commercially available sucrose ester by the above method and re-blending each of the obtained fractions so as to be compatible with the present invention. Further, after dissolving the commercially available sucrose ester in hexane, by adding ethanol and water and adjusting the amount ratio of ethanol and water, the diester of sucrose ester or more components obtained by concentration in the hexane phase The provided ones can also be used.

The polyglycerin fatty acid ester used in the present invention preferably has an esterification degree of 20 to 75% (more preferably 30 to 55%). The degree of esterification means a ratio (%) in which a fatty acid is ester-bonded to a hydroxyl group of glycerin. The degree of condensation of glycerin is preferably in the range of 2-10. Further, the ester is preferably within the following range.

[0016]

[Table 1] ──────────────────── Polyglycerin Number of bound fatty acids ──────────────────── Diglycerin 1-2 Triglycerin 2-4 Tetraglycerin 2-4 Pentaglycerin 2-5 Hexaglycerin 2-6 Heptaglycerin 3-6 Octaglycerin 3-6 Nonaglycerin 3-7 Decaglycerin 3-8 ────────────────────

In the present invention, the polyglycerin ester preferably has an HLB in the range of 3.5 to 8.0 (more preferably in the range of 4.5 to 7.0).

The constituent fatty acids of the polyglycerin ester are
Like the sucrose ester, it is preferable that the unsaturated fatty acid is large. Specifically, the unsaturated fatty acid is in the range of 50 to 90% by weight (more preferably 70 to 90% by weight).
It is preferable to be included in. On the other hand, saturated fatty acids are
It is preferably 50% by weight or less (preferably 3 to 20% by weight). Unsaturated fatty acids or saturated fatty acids have a constituent fatty acid of 14 carbon atoms, like the sucrose ester.
It is preferable that the above is preferable, and in particular, the saturated fatty acid is preferably one containing palmitic acid having 16 carbon atoms, stearic acid having 18 carbon atoms or a mixture thereof as a main component, and the unsaturated fatty acid is It is preferable that the main component is oleic acid, linoleic acid, linolenic acid, or a mixture thereof having 18 carbon atoms.

Particularly preferred specific examples of the polyglycerin ester used in the present invention include diglycerin monoester, triglycerin diester, tetraglycerin triester, hexaglycerin triester, hexaglycerin tetraester, hexaglycerin pentaester, decaglycerin. Mention may be made of pentaesters and decaglycerin heptaesters. Among the above, an ester with oleic acid is particularly preferable.

The polyglycerin fatty acid ester used in the present invention can be produced by a known method such as a transesterification reaction of polyglycerin obtained by dehydration condensation of glycerin with a fatty acid. However, commercially available products may be used.

The oil and fat composition for cooking according to the present invention can be prepared by adding and mixing sucrose ester, polyglycerin ester, and diglyceride prepared as described above to oil and fat. Examples of fats and oils are corn oil, rapeseed oil, soybean oil, cottonseed oil, rice oil, safflower oil, sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil, and liquid oils such as olive oil are preferred, Solid or semi-solid fats such as palm oil and lard can also be used.

The content of the sucrose ester in the oil / fat composition of the present invention is 0.01 to 5% by weight in the oil / fat composition.
(Preferably 0.01 to 2% by weight). The polyglycerin ester in the oil / fat composition of the present invention is blended so that the content thereof is 0.01 to 5% by weight (preferably 0.01 to 2% by weight) in the oil / fat composition. The total content of sucrose ester and polyglycerin ester in the oil and fat composition of the present invention is 0.0
It is preferably 1 to 5.0% by weight (more preferably 0.1 to 2% by weight). The sucrose ester / polyglycerin ester content ratio (weight ratio) in this case is 95: 5 to 40:60 (more preferably 9: 5 to 40:60).
5: 5 to 60:40, particularly 95: 5 to 70:30).

In the present invention, diglyceride is 50% by weight or more, preferably 65% by weight, of diglyceride.
A glyceride mixture containing the above is used. The components other than diglyceride in the glyceride mixture are monoglyceride and triglyceride, but monoglyceride is preferably 20% by weight or less of diglyceride.

The fatty acid residues constituting the mono-, di- and triglycerides preferably have 8 to 24 carbon atoms, and the content of unsaturated fatty acid residues in all the constituent fatty acids is 70% by weight or more, particularly 80%. It is preferably at least wt%. The diglyceride is preferably a diunsaturated glyceride.

The glyceride mixture used in the present invention comprises fats and oils having a high level of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil,
Soybean oil, palm oil, sunflower oil, sesame oil, lard,
Alkali metal and / or alkaline earth metal is prepared by mixing glycerol with a mixture of one or more kinds of fats and oils selected from beef tallow, fish oil, milk fat, or fractionated oils thereof, randomized oils, hydrogenated oils, transesterified oils. The oil or fat having a high diglyceride content obtained by transesterification in the presence of a hydroxide of the above or by esterifying the fatty acid derived from these oils and fats with a high unsaturated fatty acid level and glycerin is used alone or as described above. It can be obtained by mixing the raw material oil and fat. The excess monoglyceride produced by the reaction can be removed by a molecular distillation method or a chromatography method. These reactions can be carried out by a chemical reaction using an alkali catalyst or the like,
It is preferable to carry out the reaction enzymatically under mild conditions using a 1,3 position-selective lipase or the like in terms of flavor and the like.
Another method for increasing the diglyceride content in the glyceride mixture is, for example, the use of a fractionated oil of natural edible fats and oils.

The diglyceride in the oil / fat composition of the present invention is contained in the oil / fat composition in an amount of 5 to 50% by weight (more preferably,
It is preferably formulated so as to be contained in an amount of 5 to 20% by weight, particularly 7 to 15% by weight). Note that some oils and fats contain a slight amount of diglyceride as a natural component, but in the present invention, the content is preferably in the above range including these.

[0027]

[Examples] The present invention will be described in more detail below with reference to Examples and Comparative Examples.

(Preparation of Sucrose Fatty Acid Esters A to D) Each of the above sucrose esters was obtained by fractionating a commercially available sucrose ester or a commercially available sucrose ester on a silica gel column using chloroform-methanol as a developing solvent. It was prepared by re-blending each of the obtained fractions and sucrose ester obtained by synthesizing fatty acid methyl and sucrose, if necessary.

The ester composition in each sucrose fatty acid ester (SE) thus obtained is shown in Table 1 below. In addition, “Su” in the column of “Fatty acid composition” in Table 1,
“Pa”, “o” and “ri” represent stearic acid (saturated), palmitic acid (saturated), oleic acid (unsaturated), and linoleic acid (unsaturated), respectively.

[0030]

[Table 2]                                   Table 1 ────────────────────────────────────                                           Esthetic fatty acid composition         Ester composition in SE (% by weight) Degree of ruling (% by weight) SE [SME] [SDE] [STE] [SPE] (%) Male + Paris etc. ──────────────────────────────────── A 2.5 8.2 18.3 71.0 54 73 6 4 17 B 2.8 32.0 36.0 29.2 36.5 73 6 4 17 C 1.5 35.0 39.0 24.5 35.8 82 18 8 2 D 1.2 38.5 42.0 10.3 30.5 82 18 8 2 ────────────────────────────────────

(Preparation of Polyglycerin Fatty Acid Esters Q to U) 3.3 parts by weight of oleic acid (purity: 76%) was mixed with 1 part by weight of hexaglycerin, and sodium hydroxide was used as a catalyst at 200 ° C. in a nitrogen gas stream. After the reaction, the reaction mixture was allowed to stand and separated to obtain hexaglycerin pentaoleate. Furthermore, activated carbon / white clay treatment was performed as needed. Further, various polyglycerin fatty acid esters were obtained by controlling the fatty acid ratio and the reaction time in the same manner.

The polyglycerin fatty acid ester (PGE) thus obtained is shown in Table 2 below.

[0033]

[Table 3]                                   Table 2 ────────────────────────────────────   PGE composition Esterification degree (%) HLB ────────────────────────────────────   P diglycerin monooleate about 20 6.5         (Product name: DGMO-90, manufactured by Nikko Chemicals Co., Ltd.)   Q Hexaglycerin pentaoleate About 67 4.2   R hexaglycerin trioleate about 38 6.6   S hexaglycerin tetraoleate about 53 5.2   T decaglycerin pentaoleate about 40 6.4   U Decaglycerin Heptaoleate About 62 4.9 ────────────────────────────────────

[Example 1] (Preparation of oil / fat composition I) (Reference example of the present invention) 800 g of corn salad oil (manufactured by Ajinomoto Co., Inc.) was mixed with the above sucrose ester A in the oil / fat composition. 0.2% by weight and the above polyglycerin fatty acid ester Q (hexaglycerin pentaoleate) are added so that the content in the oil / fat composition is 0.05% by weight. Item I was prepared.

(Preparation of Oil / Fat Compositions II to XI) (Reference Example of the Present Invention) In the preparation of the above-mentioned oil / fat composition I, the types and addition amounts of the sucrose ester and polyglycerin fatty acid ester are shown in Table 3 below. Oil and fat compositions II to XI according to the present invention were respectively prepared in the same manner as in the oil and fat composition I except that the above changes were made.

(Preparation of Oil / Fat Compositions a to c) (Comparative Example) In the preparation of the above-mentioned oil / fat composition I, only the above-mentioned sucrose ester was used, and its type and addition amount were changed as shown in Table 3 below. Other than the above, the comparative oil and fat compositions a to c corresponding to each were prepared in the same manner as the oil and fat composition I.

(Preparation of oil and fat composition p, q and q-1)
(Comparative Example) Preparation of oil / fat composition I except that in the preparation of the oil / fat composition I, only the polyglycerin fatty acid ester was used, and the type and / or the addition amount thereof were changed as shown in Table 3 below. In the same manner as above, comparative oil and fat compositions p, q and q-1 corresponding to each were prepared.

[Evaluation as Oil and Fat Composition] When the fried food (tempura) is prepared using each of the above-mentioned oil and fat compositions, the flower bloom of the batter, the flavor of the fried food, and the odor with disgust due to heating (deterioration) The odor) and texture were examined and evaluated by conducting the following tests. (Test method) 500 g of the oil and fat composition was put in an iron frying pan (diameter 15 cm, height 8 cm) and heated to 200 ° C. Column type (diameter 3 cm, height 0.5 cm, weight 3
g) 5 sweet potatoes and 2 pre-prepared dough for tempura
0 g (1 egg prepared while cooling at 0 ° C., water 150
g, consisting of 100 g of soft flour) was put in the oil and fat composition, taken out 4 minutes later, and the tempura was fried.

(1) Evaluation of Flower Bloom of Clothing The flower bloom of clothing was evaluated from the area ratio to the circumference by taking a photograph of the circular surface of the sweet potato and analyzing the image. That is, as shown in the following equation, when the shape is circular, 1
The higher the value of Hanasaki, the greater the value. Evaluation,
The settings are as follows. Deformation degree = (circumferential length) ² / 4π × area 5: Very good flower bloom (deformation degree 4 or more) 4: Good flower bloom (deformation degree 3 or more and less than 4) 3: Good flower bloom Although it cannot be said, there is practically no problem (deformation degree of 2 or more and less than 3) 2: Hanasaki is partially observed (deformation degree of 1.5 or more
Less than 2) 1: Almost no flower bloom is observed (deformation degree 1 or more-
(Less than 1.5)

(2) Evaluation of heating odor (deterioration odor) 180 ° C. by a professional evaluation panel with sharp taste and odor
The oily odor was evaluated while cooking at. In addition, filter paper is used to prevent odor from fried seeds, and this is used as a rectangle (2
Cloth (water: flour: egg = 15) cut into 5 cm pieces
(0: 100: 50 (weight ratio)), and evaluated while frying 40 pieces, 5 pieces at a time. The deterioration odor or offensive odor generated using corn salad oil was evaluated as 1, and the case where there was no deterioration odor or offensive odor was evaluated as 5, and the average value thereof was used as the score.

(3) Evaluation of Flavor The flavor of fried food was evaluated by a blind pair test of tempura fried using the above oil and fat composition and tempura fried only with corn salad oil, and fried with corn salad oil. Panelists rated 5 as delicious because they were less oily than tempura, and did not generate an odor with aversion or a mixture of these when heated, and a panel that fried in corn salad oil was delicious. Is evaluated on a scale of 1 to 3, and the case where it is not possible to say either
The average value of the scores of the five panelists was used as the score of the flavor of the tempura.

(4) Evaluation of Texture The texture of fried foods was evaluated by a panelist with a sharp sense of taste for shrimp and large leaves (leaf of shiso) at 180 ° C. using the oil composition of the present invention. A pair test was performed 5 minutes after frying the stuff and the one fried only with salad oil. In the evaluation, the average value was used as the score in the following five-stage evaluation. 5: The oil and fat composition of the present invention has a crisper batter. 4: The batter is slightly crisper in the oil / fat composition of the present invention. 3: There is no difference between the two. 2: Salad oil is slightly crispy. 1: Salad oil is more crispy. The results are shown in Table 3 below.

[0043]

[Table 4]                                   Table 3 ──────────────────────────────────── Oil and fat Sucrose ester Polyglycerin ester Evaluation results Composition type Content weight% Type content weight% Texture Flavor Deterioration odor Flower bloom ──────────────────────────────────── (Reference example of the present invention)     I A 0.2 Q 0.05 3.8 3.2 3.0 4     II B 0.1 P 0.02 3.5 4.4 4.4 4.5 4     III C 0.1 Q 0.05 3.5 4.4 4.4 4.4     IV B 0.2 Q 0.05 4.5 4.4 4.4 4.6 5     V B 0.2 P 0.02 4.2 4.2 4.4 5.0     VI C 0.2 Q 0.04 4.6 4.6 4.4 4.4     VII D 0.18 R 0.12 4.0 3.8 3.8 4.     VIII D 0.18 T 0.12 3.8 4.0 4.0 5     IX D 0.18 S 0.12 3.8 4.2 4.2 4     X D 0.18 U 0.1 3.8 4.0 3.6 4.     XI D 0.18 Q 0.12 3.8 4.0 3.6 5. ──────────────────────────────────── (Comparative example)     a A 0.1 − −−− 1.0 3.0 3.0 2.0 1     b B 0.1 −−−− 2.0 3.6 2.0 2     c C 0.6 − −− − 4.5 2.4 3.5 5     p ------ P 0.2 2.4 2.0 3.03     q ------ Q 0.1 2.0 3.0 3.0 3.0 1     q-1 −−−− Q 0.5 4.0 3.0 3.0 2.03 ────────────────────────────────────

As is clear from the results shown in Table 3 above, the oil and fat composition according to the reference example of the present invention containing both sucrose fatty acid ester and polyglycerin fatty acid ester (that is, diglyceride was not added) was used. When fried foods are produced using the oil / fat composition according to the present invention,
Good performance is exhibited in terms of texture, flavor, deterioration odor, and flower bloom. On the other hand, when a deep-fried food is prepared using a comparative fat composition containing either one of sucrose ester or polyglycerin fatty acid ester, the above-mentioned items are compared with the case where the fat composition according to the present invention is used. Performance is poor.

[Example 2] (Preparation of glyceride mixture) A commercially available lipase preparation which is an immobilized 1,3-position selective lipase (Novo Industry A.
860 g of a fatty acid derived from rapeseed oil and 140 g of glycerin were reacted at 40 ° C. using a product name: Lypozyme 3A manufactured by S Company as a catalyst. After filtering off the lipase preparation, the reaction product was subjected to molecular distillation and purified by a conventional method to give a glyceride mixture consisting of 80% by weight of diglyceride, 18% by weight of triglyceride and 2% by weight of monoglyceride (unsaturated fatty acid content of C ₁₈ of 78). % By weight, C ₂₀ unsaturated fatty acid content 2% by weight, C ₁₄ -C ₁₈ saturated fatty acid content 20% by weight).

(Preparation of Oil / Fat Compositions I-1 to XI-1) (Inventive Example) In addition to the oil / fat compositions I to VII used in Example 1, the content of diglyceride in the oil / fat composition was 10% by weight. %, The glyceride mixture obtained above was added to prepare the oil and fat compositions I-1 to VII-1 according to the present invention.

(Evaluation of storability) Oil / fat compositions I to VII used in Example 1 above and oil / fat composition I-1 obtained above.
~ VII-1 was used to evaluate the preservability. Storability is
After leaving each oil and fat composition under the condition of 70% RH at 40 ° C., the water content is raised to 800 ppm, and the container is closed,
This was stored at 5 ° C. for one week, and the state of each oil and fat composition after storage was evaluated according to the following criteria. 5: Transparent and no haze at all, 4: Transparent but slightly haze-like, 3: Haze on the whole, 2: Very hazy and cloudy white , 1: Some crystals were precipitated. The results obtained are shown in Table 4.

[0048]

[Table 5]                                   Table 4 ──────────────────────────────────── Oil and fat Sucrose ester Polyglycerin ester Diglyceride Composition type Content weight% Type content weight% Content weight% Evaluation result ────────────────────────────────────     I-1 A 0.2 Q 0.05 10.0 5.0     I A 0.2 Q 0.05 --- 4.0     II-1 B 0.1 P 0.02 10.0 4.5     II B 0.1 P 0.02 −−− 3.0     III-1 C 0.1 Q 0.05 10.0 5.0     III C 0.1 Q 0.05 --- 4.0     IV-1 B 0.2 Q 0.05 10.0 10.0 5.0     IV B 0.2 Q 0.05 --- 4.5     V-1 B 0.2 P 0.02 10.0 4.0     V B 0.2 P 0.02 --- 3.5     VI-1 C 0.2 Q 0.04 10.0 5.0     VI C 0.2 Q 0.04 --- 4.5     VII-1 D 0.18 R 0.12 10.0 4.5     VII D 0.18 R 0.12 --- 3.0 ────────────────────────────────────

As is clear from the results shown in Table 4, the oil / fat composition of the present invention further containing diglyceride in the oil / fat composition containing both sucrose fatty acid ester and polyglycerin fatty acid ester was preserved. The nature is improving.

[0050]

The oil and fat composition for cooking according to the present invention comprises:
Smell of oil (deterioration odor) during heating, suppression of oil splash during frying,
It also has most of the performance required as an oil for frying, such as the blooming of the batter (scattered state) during frying work, and has a high shelf life. Therefore, by using the oil-and-fat composition for cooking according to the present invention, it is possible to obtain a fried food having a good flavor such that oiliness is reduced and generation of a disagreeable oily odor is suppressed.

   ─────────────────────────────────────────────────── ─── Continued front page    F term (reference) 4B026 DC01 DC02 DC04 DK01 DK03                       DX01                 4H059 BA30 BA35 BB22 BC03 BC13                       DA04 DA07

Claims (3)

[Claims] 1. Oil and fat as a main component, 0.01 to 5% by weight
An oil and fat composition for cooking, comprising the sucrose fatty acid ester, 0.01 to 5% by weight of polyglycerin fatty acid ester, and 5 to 50% by weight of diglyceride. 2. The oil and fat composition for cooking according to claim 1, wherein the weight ratio of the contents of sucrose ester and polyglycerin ester is in the range of 95: 5 to 40:60. 3. The oil and fat composition for cooking according to claim 1, wherein the weight ratio of the contents of the sucrose ester and the polyglycerin ester is in the range of 95: 5 to 60:40.