JP2006020549A - Oil-and-fat composition for cooking - Google Patents
Oil-and-fat composition for cooking Download PDFInfo
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- JP2006020549A JP2006020549A JP2004200281A JP2004200281A JP2006020549A JP 2006020549 A JP2006020549 A JP 2006020549A JP 2004200281 A JP2004200281 A JP 2004200281A JP 2004200281 A JP2004200281 A JP 2004200281A JP 2006020549 A JP2006020549 A JP 2006020549A
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- acid ester
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- condensed ricinoleic
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- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000010411 cooking Methods 0.000 title abstract description 16
- -1 ricinoleic acid ester Chemical class 0.000 claims abstract description 66
- 229960003656 ricinoleic acid Drugs 0.000 claims abstract description 36
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 30
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 28
- 229930195729 fatty acid Natural products 0.000 claims abstract description 28
- 239000000194 fatty acid Substances 0.000 claims abstract description 28
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000007524 organic acids Chemical class 0.000 claims abstract description 8
- 229940066675 ricinoleate Drugs 0.000 claims description 2
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 24
- 229920000223 polyglycerol Polymers 0.000 abstract description 10
- 150000002148 esters Chemical class 0.000 abstract 2
- 210000003254 palate Anatomy 0.000 abstract 2
- 239000003921 oil Substances 0.000 description 27
- 235000019198 oils Nutrition 0.000 description 27
- 239000003925 fat Substances 0.000 description 19
- 230000000694 effects Effects 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- MVMUILAMQJPXSF-PAPYVOJUSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O MVMUILAMQJPXSF-PAPYVOJUSA-N 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940105990 diglycerin Drugs 0.000 description 3
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- WBHHMMIMDMUBKC-XLNAKTSKSA-N ricinelaidic acid Chemical compound CCCCCC[C@@H](O)C\C=C\CCCCCCCC(O)=O WBHHMMIMDMUBKC-XLNAKTSKSA-N 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 2
- MMQZBEXYFLXHEN-UHFFFAOYSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O MMQZBEXYFLXHEN-UHFFFAOYSA-N 0.000 description 2
- WTAYIFXKJBMZLY-XZABIIKCSA-N OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O WTAYIFXKJBMZLY-XZABIIKCSA-N 0.000 description 2
- WOGWRXSITPCETK-UHFFFAOYSA-N [3-(2,3-dihydroxypropoxy)-2-hydroxypropyl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO WOGWRXSITPCETK-UHFFFAOYSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- SELHWUUCTWVZOV-UHFFFAOYSA-N dodecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCC(O)=O SELHWUUCTWVZOV-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- VDVMOGXIBBDZNI-DLEQIPTRSA-N (Z)-octadec-9-enoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O VDVMOGXIBBDZNI-DLEQIPTRSA-N 0.000 description 1
- PHDVPEOLXYBNJY-KTKRTIGZSA-N 2-(2-hydroxyethoxy)ethyl (z)-octadec-9-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCCOCCO PHDVPEOLXYBNJY-KTKRTIGZSA-N 0.000 description 1
- LZSVYIQKUAVZFB-UHFFFAOYSA-N 2-(2-hydroxyethoxy)ethyl tetradecanoate Chemical compound CCCCCCCCCCCCCC(=O)OCCOCCO LZSVYIQKUAVZFB-UHFFFAOYSA-N 0.000 description 1
- GGCDQHOMAXJOTJ-UHFFFAOYSA-N CCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO Chemical compound CCCCCCCCCCCCCC(=O)OCC(O)COCC(O)CO GGCDQHOMAXJOTJ-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000004668 Valerianella locusta Species 0.000 description 1
- 235000003560 Valerianella locusta Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は加熱調理、特に揚げ物調理に適した油脂組成物に関する。 The present invention relates to an oil and fat composition suitable for cooking by heating, particularly fried food cooking.
ポリグリセリン縮合リシノレイン酸エステルについて、有機酸モノグリセリドやポリグリセリン脂肪酸エステルの油溶性、低温での保存安定性を高める効果（特許文献１）、糖アルコールやポリグリセリンを油脂中に均一に溶解又は分散させて沈降を防止する効果（特許文献２）、植物ステロールの食用油脂からの析出を抑制する効果（特許文献３）が知られている。
特許文献４には、「ＨＬＢが６以上の乳化剤と、ＨＬＢが３〜５で水酸基価が５０以上であるポリグリセリン脂肪酸エステルとを含有することを特徴とする揚げ物用油脂組成物」が開示されているが、「ＨＬＢが３〜５で水酸基価が５０以上であるポリグリセリン脂肪酸エステル」として、ポリグリセリン縮合リシノレイン酸エステルを用いると、「ＨＬＢが６以上の乳化剤」の効果を消してしまうので好ましくないことが記載されている（段落番号００２２）。
About polyglycerin condensed ricinoleic acid ester, oil solubility of organic acid monoglyceride and polyglycerin fatty acid ester, effect of enhancing storage stability at low temperature (Patent Document 1), sugar alcohol and polyglycerin are uniformly dissolved or dispersed in fats and oils An effect of preventing sedimentation (Patent Document 2) and an effect of suppressing the precipitation of plant sterols from edible fats and oils (Patent Document 3) are known.
Patent Document 4 discloses a “fat composition for fried foods characterized by containing an emulsifier having an HLB of 6 or more and a polyglycerin fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more”. However, if polyglycerin condensed ricinoleic acid ester is used as “polyglycerin fatty acid ester having 3-5 HLB and hydroxyl value of 50 or more”, the effect of “emulsifier having 6 or more HLB” is lost. It is described that it is not preferable (paragraph number 0022).
ポリグリセリン脂肪酸エステルについて、揚げ物用油脂組成物に使用することは広く知られており、ＨＬＢが６以上の乳化剤（これにはポリグリセリン脂肪酸エステル自身も含まれる）との併用（特許文献４）、有機酸モノグリセリドとの併用（特許文献１）、ショ糖脂肪酸エステルとの併用（特許文献５）、ショ糖脂肪酸エステルとジグリセライドとの併用（特許文献６）、ポリグリセリン脂肪酸エステルの一種であるジグリセリンモノ脂肪酸エステルを利用した調理用油脂組成物（特許文献７）などが開示されている。 About polyglycerin fatty acid ester, it is widely known that it is used for fats and oils compositions for deep-fried foods, combined use with an emulsifier having an HLB of 6 or more (this includes polyglycerin fatty acid ester itself) (Patent Document 4), Combined use with organic acid monoglyceride (Patent Document 1), Combined use with sucrose fatty acid ester (Patent Document 5), Combined use of sucrose fatty acid ester and diglyceride (Patent Document 6), Diglycerin which is a kind of polyglycerin fatty acid ester A cooking oil and fat composition using a mono fatty acid ester (Patent Document 7) and the like are disclosed.
有機酸モノグリセリドについて、ポリグリセリン脂肪酸エステルとの併用（特許文献１）、ＨＬＢが３〜５で水酸基価が５０以上であるポリグリセリン脂肪酸エステルとの併用（特許文献４）、ローズマリー抽出物などの香辛料抽出物、脂肪酸モノグリセリド、及び脂肪酸ジグリセリドと特定の比率での併用（特許文献８，９）、特定の界面張力となるような配合での利用（特許文献１０）などが開示されている。 For organic acid monoglycerides, combined use with polyglycerin fatty acid ester (Patent Document 1), combined use with polyglycerin fatty acid ester having HLB of 3-5 and hydroxyl value of 50 or more (Patent Document 4), rosemary extract, etc. A spice extract, a fatty acid monoglyceride, and a fatty acid diglyceride are used in combination at a specific ratio (Patent Documents 8 and 9), and are used in a formulation that provides a specific interfacial tension (Patent Document 10).
揚げ物用油脂組成物に関し、揚げ物の食感改良を目的としたものとして、水との界面張力に着目した技術も開示されている（特許文献１０〜１３）。
例えば、特許文献１１では、「液状油脂に、該液状油脂に対して４．０重量％以下となる量の乳化剤を添加・溶解して得られる油脂組成物であって、該油脂組成物の水との８０℃における界面張力が界面形成時より３秒後に７ｍＮ／ｍ以下となるように乳化剤が選ばれていることを特徴とする揚げ物調製用油脂組成物。」により、「（１）天ぷらの衣の花咲性（散り状態）を向上させる。（２）衣の水分蒸散速度を促進させて、得られる揚げ物の食感を向上させる。（３）揚げ物調製時（揚げ作業時）での油はねを抑制する。（４）揚げ物調製の加熱時の劣化臭（嫌悪感のある臭い）の発生を抑制する。（５）油脂の劣化を抑制する。」効果が発揮されるとある。また、特許文献１０では、「水との８０℃における界面張力が界面形成時より５秒後に１０〜３０ｍＮ／ｍとなるように、調製された食用油からなる、あるいは、食用油に食用乳化剤を添加してなる油脂組成物であることを特徴とする揚げ物用油脂組成物。」が開示され、好ましい食用乳化剤として有機酸モノグリセリドが例示されている。
水との８０℃における界面張力が界面形成時より３秒後に７ｍＮ／ｍ以下となる場合、揚げ物の食感改良効果はあるが、天ぷらにおける散り状態は過度となってしまい、揚げカスが多量に発生するほか、外観が貧弱となり好ましくない。これを改善する手段として、水との８０℃における界面張力が界面形成時より５秒後に１０〜３０ｍＮ／ｍとすることで、外観、風味、並びに食感のバランスがとれた「おいしい」揚げ物が得られるが、消費者ニーズの変化により最近ではより歯応えのある食感が好まれる傾向にあり、外観を良好に保った状態で食感のみをより歯応えのある状態に改良する技術の開発が必要となっていた。
Regarding the fat and oil composition for deep-fried food, as a technique for improving the texture of the deep-fried food, techniques focusing on the interfacial tension with water are also disclosed (Patent Documents 10 to 13).
For example, in Patent Document 11, “an oil / fat composition obtained by adding / dissolving an emulsifier in an amount of 4.0% by weight or less to a liquid oil / fat, According to “(1) Tempura's oil composition, the emulsifier is selected so that the interfacial tension at 80 ° C. is 7 mN / m or less 3 seconds after the interface is formed.” Improves flower bloom (spattering state) of clothing (2) Improves the moisture transpiration rate of clothing and improves the texture of the fried food obtained (3) Oil during fried food preparation (during frying work) (4) Suppresses the generation of deteriorated odors (smelling odors) during heating during preparation of fried foods. (5) Suppresses deterioration of fats and oils. ” Patent Document 10 states that “the edible emulsifier is made of an edible oil prepared so that the interfacial tension with water at 80 ° C. becomes 10 to 30 mN / m 5 seconds after the interface is formed. An oil and fat composition for fried foods characterized in that it is an oil and fat composition to be added. "Organic acid monoglycerides are exemplified as preferred edible emulsifiers.
If the interfacial tension at 80 ° C with water becomes 7 mN / m or less 3 seconds after the interface is formed, there is an effect of improving the texture of the deep-fried food, but the scattered state in the tempura becomes excessive, resulting in a large amount of fried residue In addition to being generated, the appearance is poor, which is not preferable. As a means to improve this, a “delicious” fried food with a balance of appearance, flavor and texture is obtained by setting the interfacial tension at 80 ° C. with water to 10 to 30 mN / m 5 seconds after the interface is formed. However, due to changes in consumer needs, there is a recent trend toward a more chewy texture, and it is necessary to develop technology that improves the texture to a more crunchy state while maintaining a good appearance. It was.
本発明は、衣の食感が良い揚げ物を作ることができ、また該調理品が冷めた場合においても揚げたての衣の食感を維持できる揚げ物調理用油脂組成物を提供することを目的とする。
また衣の厚い天ぷらなどを調理した際には、特に外観と食感のバランスの良い揚げ物を作ることができる。
An object of the present invention is to provide an oil and fat composition for cooking deep-fried foods that can make a deep-fried food with a good texture of clothes and can maintain the texture of freshly-fried clothes even when the cooked product is cooled. .
In addition, when cooking tempura with thick clothes, it is possible to make deep-fried food with a particularly good balance between appearance and texture.
本発明は、単独で用いても何ら有益な効果を発揮しないポリグリセリン縮合リシノレイン酸エステルに着目し、加熱調理用途で広く利用されているポリグリセリン縮合リシノレイン酸エステル以外の乳化剤、好ましくは有機酸モノグリセリド及び／又はポリグリセリン脂肪酸エステルとの併用により相乗効果を発揮し、目的を達成したものである。
即ち本発明は、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の１種又は２種以上とを０．０１〜１重量％含有し、ポリグリセリン縮合リシノレイン酸エステルと該乳化剤の比率が１：１〜１０である油脂組成物を提供することにより目的を達成したものである。
好ましくはポリグリセリン縮合リシノレイン酸以外の乳化剤が有機酸モノグリセリド及び／又はＨＬＢ６〜１４のポリグリセリン脂肪酸エステルである。
The present invention focuses on a polyglycerin condensed ricinoleic acid ester that does not exhibit any beneficial effect when used alone, and is an emulsifier other than polyglycerin condensed ricinoleic acid ester widely used in cooking applications, preferably an organic acid monoglyceride And / or the synergistic effect is demonstrated by the combined use with polyglycerin fatty acid ester, and the objective is achieved.
That is, the present invention contains 0.01 to 1% by weight of a polyglycerin condensed ricinoleic acid ester and one or more emulsifiers other than the polyglycerin condensed ricinoleic acid ester, and the polyglycerin condensed ricinoleic acid ester and the emulsifier The object is achieved by providing an oil and fat composition having a ratio of 1: 1 to 10.
Preferably, the emulsifier other than the polyglycerol condensed ricinoleic acid is an organic acid monoglyceride and / or a polyglycerol fatty acid ester of HLB 6-14.
衣の食感が良い揚げ物を作ることができ、また該調理品が冷めた場合においても揚げたての衣の食感を維持できる揚げ物調理用油脂組成物を提供することができる。
また衣の厚い天ぷらなどを調理した際には、特に外観と食感のバランスの良い揚げ物を作ることができる。
It is possible to provide an oil and fat composition for cooking deep-fried food that can make a deep-fried food having a good texture of clothes and can maintain the texture of freshly-coated clothes even when the cooked product is cooled.
In addition, when cooking tempura with thick clothes, it is possible to make deep-fried food with a particularly good balance between appearance and texture.
本発明に用いられる油脂は、天ぷらなどの揚げ油として一般的に使用可能とされている各種の油から任意に選んで用いることができる。その例としては、大豆油、菜種油、コーン油、紅花油、ひまわり油、綿実油、オリーブ油、胡麻油、パーム油、米ぬか油、魚油、牛脂、ラード等の動植物油脂を挙げることができる。これらの油は、それぞれ単独で用いてもよく、あるいは適宜混合して用いてもよく、さらには、エステル交換、水添などにより構造的な変換処理を施して用いてもよい。またトコフェロールなどの抗酸化剤を添加しても良い。 The fats and oils used in the present invention can be arbitrarily selected from various oils that are generally usable as frying oil such as tempura. Examples thereof include animal and vegetable oils such as soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, sesame oil, palm oil, rice bran oil, fish oil, beef tallow and lard. These oils may be used alone, or may be used by appropriately mixing them, and may further be used after undergoing a structural conversion treatment by transesterification, hydrogenation or the like. An antioxidant such as tocopherol may be added.
本発明に用いられるポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸のエステル化合物であり、ＰＧＰＲと略称されることもある。 The polyglycerol condensed ricinoleic acid ester used in the present invention is an ester compound of polyglycerol and condensed ricinoleic acid, and may be abbreviated as PGPR.
ポリグリセリン縮合リシノレイン酸エステル以外の乳化剤としては、グリセリン脂肪酸エステル（モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリドなど）、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステルなどが例示され、これらを１種又は２種以上組み合わせて使用できる。好ましくは、有機酸モノグリセリド及び／又はポリグリセリン脂肪酸エステルを利用するのが良い。上記ポリグリセリン脂肪酸エステルにおいては、ＨＬＢ６〜１４のものが好ましい。 Examples of emulsifiers other than polyglycerin condensed ricinoleic acid esters include glycerin fatty acid esters (monoglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and the like. These can be used alone or in combination of two or more. Preferably, organic acid monoglycerides and / or polyglycerin fatty acid esters are used. In the said polyglyceryl fatty acid ester, the thing of HLB6-14 is preferable.
ＨＬＢ６〜１４の範囲以外のポリグリセリン脂肪酸エステルを用いると特に天ぷらを調理した際は、サク味、歯応えの良好な調理品が得られない。 When a polyglycerin fatty acid ester other than the range of HLB 6 to 14 is used, particularly when tempura is cooked, a cooked product with good taste and crunchiness cannot be obtained.
有機酸モノグリセリドの好ましい具体例としてはクエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、コハク酸モノグリセリドなどが挙げられる。ＨＬＢ６〜１４のポリグリセリン脂肪酸エステルの好ましい具体例としては、ジグリセリンモノオレエート、ジグリセリンモノパルミテート、ジグリセリンモノミリステート、ペンタグリセリントリオレエート、ヘキサグリセリンモノオレエート、ヘキサグリセリンモノラウレート、ヘキサグリセリンモノステアレート、デカグリセリンモノオレエートなどが挙げられる。 Preferable specific examples of the organic acid monoglyceride include citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride and the like. Preferable specific examples of polyglycerol fatty acid esters of HLB 6-14 include diglycerol monooleate, diglycerol monopalmitate, diglycerol monomyristate, pentaglycerol trioleate, hexaglycerol monooleate, hexaglycerol monolaurate, Examples include hexaglycerin monostearate and decaglycerin monooleate.
油脂組成物中のポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の含有量は０．０１〜１重量％が好ましい。より好ましくは０．０５〜０．５重量％である。
ポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の添加量が１％以上など多い場合は、特に天ぷらを調理したときに花咲き性が強すぎて、調理中の油脂に揚げかすが増えるため油脂の劣化を早め、さらに乳化剤に由来する風味が該調理品の食味を低下させる結果となり、またポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の量、割合が少ない場合はサク味のある食感が得られない。
ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の比率は１：１〜１０が好ましい。より好ましくは１：１〜５である。ポリグリセリン縮合リシノレイン酸エステルの割合が、他の乳化剤より多い場合は十分な効果は得られない。
本願発明の詳細を実施例で説明する。本願発明はこれら実施例によって何ら限定されるものではない。
The content of emulsifiers other than polyglycerin condensed ricinoleic acid ester and polyglycerin condensed ricinoleic acid ester in the oil and fat composition is preferably 0.01 to 1% by weight. More preferably, it is 0.05 to 0.5% by weight.
When the amount of emulsifier other than polyglycerin condensed ricinoleate is 1% or more, especially when tempura is cooked, the flowering ability is too strong and the frying residue increases in the fat during cooking. Further, the flavor derived from the emulsifier results in a decrease in the taste of the cooked product, and when the amount and proportion of the emulsifier other than the polyglycerin condensed ricinoleic acid ester is small, a crispy texture cannot be obtained.
The ratio of the emulsifier other than the polyglycerol condensed ricinoleic acid ester and the polyglycerol condensed ricinoleic acid ester is preferably 1: 1 to 10. More preferably, it is 1: 1-5. When the ratio of the polyglycerin condensed ricinoleic acid ester is higher than that of other emulsifiers, sufficient effects cannot be obtained.
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
［実施例１〜１８、比較例１〜９］
表１〜３に示す通り配合した揚げ油５００ｇを１８０℃に加熱し、天ぷらバッター(昭和天ぷら粉黄金＋加水１６０％)を４ｃｍ四方の厚さ０．４ｃｍの大きさに切りそろえたさつまいも６枚につけた後、１．５分揚げて、揚げた直後及び４時間放冷後に１０名の専門パネラーにて試食し、以下の項目にて評価を行った。また調理後の揚げかすの残った様子を観察した。
[Examples 1 to 18, Comparative Examples 1 to 9]
500g of deep-fried oil blended as shown in Tables 1 to 3 was heated to 180 ° C, and 6 pieces of sweet potato batter (Showa tempura powder golden + 160% water) were cut into 4cm squares with a thickness of 0.4cm. Then, it was fried for 1.5 minutes, immediately after being fried and after being allowed to cool for 4 hours, was sampled by 10 professional panelists and evaluated according to the following items. We also observed how fried residue remained after cooking.
評価法
外観
Ａ：ボリューム感が非常にあって、適度な花咲き性があり見た目が良い
Ｂ：ボリューム感があって、ほどほど花咲き性もあり見た目が良い
Ｃ：ボリューム感がほどほどにある
Ｄ：花咲き性が強く、ボリューム感が無い
Ｅ：花咲き性が強すぎてボリューム感が非常に無く、貧弱に見える
食感（揚げ直後のサク味、放冷４時間後のサク味）
Ａ：サク味があって歯応えが非常にある
Ｂ：サク味があって歯応えもほどほどにある
Ｃ：サク味がほどほどにある
Ｄ：硬いまたは湿って歯切れ悪い
Ｅ：非常に硬いまたは湿って歯切れが非常に悪い
調理後の揚げかす量（調理後、揚げかすが液面に広がる量を目視で評価）
Ａ：揚げかす量が非常に少なく良好
Ｂ：揚げかす量が少ない
Ｃ：揚げかす量がほどほどにある
Ｄ：揚げかす量が多い
Ｅ：揚げかす量が非常に多く、油が汚れやすい
天ぷらとしてのおいしさ
Ａ：とてもおいしい
Ｂ：おいしい
Ｃ：普通
Ｄ：おいしくない
Ｅ：とてもおいしくない
Appearance of evaluation method A: Very voluminous, moderate flowering and good looking
B: There is a sense of volume, moderately flowery and has a good appearance C: A feeling of volume is moderate D: Strongly flowery, no volume E E: Very flowery and very voluminous The texture that appears to be poor (sak taste immediately after frying, crispy taste after 4 hours of cooling)
A: It is crispy and very crunchy B: It is crispy and moderately crunchy C: It is moderately crispy D: Hard or wet and crisp E: Very hard or wet and crisp The amount of fried residue after cooking very badly (visually evaluate how much fried residue spreads after cooking)
A: Very small amount of fried residue B: Small amount of fried residue C: Moderate amount of fried residue D: Large amount of fried residue E: Very large amount of fried residue and oily tempura Delicious A: Very delicious B: Delicious C: Normal D: Not delicious E: Not delicious
表１〜３中、下記のものを用いた。
大豆油：昭和大豆白絞油
ジグリセリンモノオレエート：ポエムDO-100V〔理研ビタミン(株)製〕、HLB=8.0
ジグリセリンモノパルミテート：ポエムDP-95RF〔理研ビタミン(株)製〕、HLB=8.0
ジグリセリンモノミリステート：ポエムDM-100〔理研ビタミン(株)製〕、HLB=9.0
ペンタグリセリントリオレエート：サンソフトA-173E〔太陽化学(株)製〕、HLB＝7.0
ヘキサグリセリンモノオレエート：SYグリスターMO-500〔阪本薬品工業(株)製〕、HLB=11.6
ヘキサグリセリンモノラウレート：SYグリスターML-500〔阪本薬品工業(株)製〕、HLB=13.5
ヘキサグリセリンモノステアレート：SYグリスターMS-500〔阪本薬品工業(株)製〕、HLB=11.0
デカグリセリンモノオレエート：リョートーポリグリエステルO-50D〔三菱化学フーズ(株)製〕、HLB=8.0
クエン酸モノグリセリド：サンソフト623M〔太陽化学(株)製〕
ジアセチル酒石酸モノグリセリド：サンソフト641D〔太陽化学(株)製〕
コハク酸モノグリセリド：サンソフト681NU〔太陽化学(株)製〕
ポリグリセリン縮合リシノレイン酸エステル：SYグリスターCRS-75〔阪本薬品工業(株)製〕
ヘキサグリセリンペンタオレエート：SYグリスターPO-500〔阪本薬品工業(株)製〕、HLB=4.9
テトラグリセリンペンタオレエート：SYグリスターPO-310〔阪本薬品工業(株)製〕、HLB=3.0
デカグリセリンモノラウレート：SYグリスターML-750〔阪本薬品工業(株)製〕、HLB=14.8
In Tables 1 to 3, the following were used.
Soybean oil: Showa soybean white oil diglycerin monooleate: Poem DO-100V (manufactured by Riken Vitamin Co., Ltd.), HLB = 8.0
Diglycerin monopalmitate: Poem DP-95RF [manufactured by Riken Vitamin Co., Ltd.], HLB = 8.0
Diglycerin monomyristate: Poem DM-100 (manufactured by Riken Vitamin Co., Ltd.), HLB = 9.0
Pentaglycerin trioleate: Sunsoft A-173E (manufactured by Taiyo Kagaku Co., Ltd.), HLB = 7.0
Hexaglycerin monooleate: SY Glyster MO-500 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 11.6
Hexaglycerin monolaurate: SY Glyster ML-500 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 13.5
Hexaglycerin monostearate: SY Glyster MS-500 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 11.0
Decaglycerin monooleate: Ryoto-polyglycerester O-50D (Mitsubishi Chemical Foods), HLB = 8.0
Citric acid monoglyceride: Sunsoft 623M [manufactured by Taiyo Chemical Co., Ltd.]
Diacetyl tartaric acid monoglyceride: Sunsoft 641D [manufactured by Taiyo Chemical Co., Ltd.]
Succinic acid monoglyceride: Sunsoft 681NU [manufactured by Taiyo Chemical Co., Ltd.]
Polyglycerin condensed ricinoleic acid ester: SY Glyster CRS-75 [manufactured by Sakamoto Pharmaceutical Co., Ltd.]
Hexaglycerin pentaoleate: SY Glycer PO-500 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 4.9
Tetraglycerin pentaoleate: SY Glyster PO-310 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 3.0
Decaglycerin monolaurate: SY Glyster ML-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB = 14.8
・実施例１〜１４と比較例１〜７の結果より
ポリグリセリン縮合リシノレイン酸エステルと有機酸モノグリセリド又はＨＬＢが６〜１４のポリグリセリン脂肪酸エステルを添加することにより、天ぷらがボリューム感のある外観になり、またサク味が強く、歯応えのある食感となり、天ぷらが冷めた場合においてもサク味と歯応えの持続性があることが解る。
またポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤を２種以上組み合わせることにより、ボリューム感のある外観となり、また揚げかす量も減少するなど、相乗効果を得ることも可能である。
-From the results of Examples 1-14 and Comparative Examples 1-7 By adding polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester of organic acid monoglyceride or HLB 6-14, tempura has a volume appearance In addition, it has a strong crispy taste and a chewy texture, and even when the tempura is cooled, it is understood that the crispy taste and the crunchy persistence.
Also, by combining two or more types of emulsifiers other than polyglycerin condensed ricinoleic acid ester and polyglycerin condensed ricinoleic acid ester, it is possible to obtain a synergistic effect such as a voluminous appearance and reduced frying amount. .
・実施例１５、１６、１７と比較例８の結果より
ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の添加量が多い場合はサク味の強い天ぷらにはなるものの、花咲き性が強すぎるため外観も貧弱になり、衣が具材よりはがれやすいため揚げかすが多くなり、油が傷みやすいと考えられる。
ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の添加量は０．０１〜１重量％が好ましく、外観とサク味のバランスのとれた天ぷらを作ることができる。
-From the results of Examples 15, 16, and 17 and Comparative Example 8, when the amount of the emulsifier other than the polyglycerin condensed ricinoleic acid ester and the polyglycerin condensed ricinoleic acid ester is large, the tempura has a strong savory taste, but flowering It is thought that the appearance is poor due to its too strong nature, and the clothes are more likely to peel off than the ingredients, so there is a lot of fried residue and the oil is easily damaged.
The addition amount of the emulsifier other than the polyglycerin condensed ricinoleic acid ester and the polyglycerin condensed ricinoleic acid ester is preferably 0.01 to 1% by weight, and a tempura having a good balance between appearance and savory taste can be produced.
・実施例１８、１９と比較例９の結果より
ポリグリセリン縮合リシノレイン酸エステルの添加量が、ポリグリセリン縮合リシノレイン酸エステル以外の乳化剤より多い場合は、良好な効果が得られない。
ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤の添加量の比は１：１〜１０が好ましい。
-From the results of Examples 18 and 19 and Comparative Example 9, when the amount of polyglycerin condensed ricinoleic acid ester added is larger than that of an emulsifier other than polyglycerin condensed ricinoleic acid ester, good effects cannot be obtained.
As for the ratio of the addition amount of emulsifiers other than polyglycerin condensed ricinoleic acid ester and polyglycerin condensed ricinoleic acid ester, 1: 1 to 10 is preferable.
［実施例２０〜２３、比較例１０〜１３］
表４に示す通り配合した揚げ油５００ｇを１８０℃に加熱し、市販冷凍コロッケ（ニチレイ（株））製を４分揚げて、揚げた直後及び２時間放冷後に１０名の専門パネラーにて試食し、以下の項目にて評価を行った。
[Examples 20 to 23, Comparative Examples 10 to 13]
500g of deep-fried oil blended as shown in Table 4 was heated to 180 ° C, and then the commercially available frozen croquette (Nichirei Co., Ltd.) was fried for 4 minutes. After fried and allowed to cool for 2 hours, it was sampled by 10 expert panelists. The following items were evaluated.
評価法
食感（揚げ直後のサク味、放冷２時間後のサク味）
Ａ：サク味があって、歯切れがよい
Ｂ：サク味がある
Ｃ：やや油っぽいが、ある程度の硬さはある
Ｄ：ややしなっとして、歯切れが悪い
Ｅ：べたついており、歯切れが非常に悪い
コロッケとしてのおいしさ
Ａ：とてもおいしい
Ｂ：おいしい
Ｃ：普通
Ｄ：おいしくない
Ｅ：とてもおいしくない
Evaluation method texture (sak taste immediately after fried, crispy taste after 2 hours of cooling)
A: Crispy and crisp B: Crispy C: Slightly oily but somewhat hard D: Slightly crisp E: Sticky, very crisp Delicious as a bad croquette A: Very delicious B: Delicious C: Normal D: Not delicious E: Not very delicious
表４中、下記のものを用いた。
コーン油：昭和コーンサラダ油
ペンタグリセリントリオレエート：サンソフトA-173E〔太陽化学(株)製〕、HLB＝7.0
クエン酸モノグリセリド：サンソフト623M〔太陽化学(株)製〕
ジグリセリンモノオレエート：ポエムDO-100V〔理研ビタミン(株)製〕、HLB＝8.0
ポリグリセリン縮合リシノレイン酸エステル：SYグリスターCR-ED〔阪本薬品工業(株)製〕
In Table 4, the following were used.
Corn oil: Showa corn salad oil Pentaglycerin trioleate: Sunsoft A-173E (manufactured by Taiyo Chemical Co., Ltd.), HLB = 7.0
Citric acid monoglyceride: Sunsoft 623M [manufactured by Taiyo Chemical Co., Ltd.]
Diglycerin monooleate: Poem DO-100V [manufactured by Riken Vitamin Co., Ltd.], HLB = 8.0
Polyglycerin condensed ricinoleic acid ester: SY Glyster CR-ED [manufactured by Sakamoto Pharmaceutical Co., Ltd.]
・実施例２０〜２３と比較例１０〜１３の結果より
ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン縮合リシノレイン酸エステル以外の乳化剤を１種又は２種以上添加することにより、サク味が強い食感となり、コロッケが冷めた場合においてもサク味の持続性があることがわかる。
-From the results of Examples 20 to 23 and Comparative Examples 10 to 13 By adding one or more emulsifiers other than polyglycerin condensed ricinoleic acid ester and polyglycerin condensed ricinoleic acid ester, a crispy texture is obtained. It can be seen that even when the croquette is cooled, the savory taste is sustained.
衣の食感が良い揚げ物を作ることができ、該調理品が冷めた場合においても揚げたての衣の食感を維持でき、また衣の厚い天ぷらなどを調理した際は、特に外観と食感のバランスの良い揚げ物を作ることができる揚げ物調理用油脂組成物を提供することができ、消費者のニーズの変化に対応可能である。 It is possible to make deep-fried food with a good texture on the clothing, and maintain the texture of freshly-fried clothing even when the cooked product is cooled, especially when cooking tempura with thick clothing, etc. It is possible to provide an oil and fat composition for cooking deep-fried food that can make a well-balanced deep-fried food, and can respond to changes in consumer needs.
Claims (2)
The oil / fat composition according to claim 1, wherein the emulsifier other than the polyglycerin condensed ricinoleate is an organic acid monoglyceride and / or a polyglycerin fatty acid ester of HLB 6-14.
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| JP2009284824A (en) * | 2008-05-29 | 2009-12-10 | Mitsubishi Chemicals Corp | Oil-and-fat composition for drink, and drink containing the same |
| JP2010057374A (en) * | 2008-09-01 | 2010-03-18 | Riken Vitamin Co Ltd | Oil-and-fat composition for soup |
| CN104719505A (en) * | 2013-12-24 | 2015-06-24 | 日清奥利友集团株式会社 | Fat and/or oil composition for heat cooking and method of preparing same |
| JP2016026505A (en) * | 2015-11-02 | 2016-02-18 | 日清オイリオグループ株式会社 | Cooking fat composition and production method of cooking fat composition |
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| JP2018046798A (en) * | 2016-09-23 | 2018-03-29 | 日清オイリオグループ株式会社 | Oil and fat composition for improving texture and method for producing the same, and method for improving texture of cooking utensils |
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| CN115666268A (en) * | 2020-06-15 | 2023-01-31 | 日清奥利友集团株式会社 | Method for improving durability of flavor of food or beverage |
| WO2023228823A1 (en) * | 2022-05-26 | 2023-11-30 | 株式会社Ｊ－オイルミルズ | Method for suppressing separation of emulsifier in emulsifier-containing oil/fat composition, emulsifier-containing oil/fat composition, and method for enhancing saltiness of food cooked using emulsifier-containing oil/fat composition |
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