JP2006197817A - Oil and fat composition for batter - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for batter excellent in dispersing properties in batter liquid, with which crispy palate feeling is imparted to fry food obtained from the composition, the palate feeling retains for a long time, and the fry food has favorable crispy feeling even after cooked with a microwave when reheating the fry food frozen or refrigerated; and to provide batter liquid containing the oil and fat composition for batter. <P>SOLUTION: The oil and fat composition for batter comprises 2-30 mass% of phospholipid in an oil phase (oil-phase bases) and 1-10 mass% of extremely hardened oil and fat (oil-phase bases): wherein SFC (solid fat content) of the oil phase is 2-25% at all the temperature of 10-40°C. The batter liquid comprises 3-30 mass% of the oil and fat composition for batter. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a batter oil and fat composition that has good dispersibility when added to a batter liquid and that can provide a crispy fried food, and a batter liquid containing the batter oil and fat composition. .

Frozen foods such as croquettes, menthi bonito, etc. are soaked in seed batter that contains seeds (food ingredients), mainly starch and water, and egg liquid or seasoning as necessary. It is obtained by frying with oil, and starch and protein contained in batter liquid, or attached bread crumbs are fried with high-temperature frying fat, resulting in a crispy texture. Yes.
Tempura is obtained by immersing seed (food material) in dashi juice or water in a batter solution in which starch is thinly dissolved and then fried in frying oil. Starch and protein contained in batter solution The crunchy texture is obtained by frying with hot oil for frying.

However, the crispness of these fried foods is gradually lost as time passes after frying, due to the transfer of moisture contained in the seeds (food ingredients) and the absorption of moisture in the air, resulting in a sticky texture. turn into.
In addition, when a microwave oven is used during reheating when fried foods are stored frozen or refrigerated, the texture becomes even more sticky and the initial crispy texture does not show fine dust.
Therefore, in order to make a fried food that retains a good crispy texture even in these cases, conventionally, improvement of frying fats and oils, improvement of bread crumbs, improvement of seeds (food material), improvement of batter liquid, Various improvements have been made.

  Among these, various inventions relating to the improvement of batter liquids have been made since they are the most universal among the above, and include, for example, raw materials having heat setting properties such as eggs and starches, and about 20 to Oil-in-water emulsified batter liquid consisting of 50% liquid fat and water phase (see, for example, Patent Document 1) The solid fat content at 10 ° C is 15 to 35% and the solid fat content at 15 ° C is 0 to 10 % Using a fat and oil composition (see, for example, Patent Document 2), fluid edible fat and oil with a solid fat content of 2 to 10% at a temperature of 5 to 20 ° C, and an edible with a melting point of 45 ° C or higher A method of using an oil and fat composition in which fats and oils are mixed at a predetermined ratio (see, for example, Patent Document 3), a solid fat content at 25 ° C. of 1 to 5%, and a saturated fatty acid having 20 to 22 carbon atoms in the constituent fatty acid Contains 0.3-4% by weight of fatty acids Batter fat composition for (for example, see Patent Document 4), and the like, characterized by.

However, in the batter liquid of Patent Document 1, the fried food has a soft texture, and there is a problem that a crunchy texture cannot be obtained. The oil and fat composition used in Patent Document 2 has a melting point of the used oil and fat. It is expensive and difficult to handle because it solidifies in winter and in that case there is a problem that the dispersibility in the batter liquid is extremely bad. Moreover, in the method of patent document 3, since it is necessary to prepare a powdery high melting point oil and fat separately, an operation | work is complicated, and the high melting point fat and oil will precipitate in the oil and fat composition which mixed the said 2 types of fats and oils. In addition to the problem, there is a problem that the high melting point oil and fat is difficult to uniformly disperse in the batter liquid. The batter oil and fat composition of Patent Document 4 is not sufficiently dispersible in the batter liquid, so that it is homogeneous. In order to obtain a batter liquid, there was a problem that a powerful stirring device was required.
JP-A-1-144939 JP-A-9-94074 JP-A-10-248487 JP 2001-128617 A

  Therefore, the object of the present invention is excellent dispersibility in batter liquid, and the obtained fried food has a crispy texture, the texture is maintained for a long time, and the fried food is stored frozen or refrigerated. An object of the present invention is to provide a batter oil-and-fat composition and a batter liquid containing the batter oil-and-fat composition, which can provide a good crispy feeling even when a microwave oven is used during reheating.

As a result of various studies to achieve the above-mentioned object, the present inventors have found that the above object can be achieved by using an oil / fat composition in which an extremely large amount of phospholipid and an extremely hardened oil / fat are used in combination. did.
The present invention has been made based on the above knowledge, and contains 2 to 30% by mass (based on oil phase) of phospholipid and 1 to 10% by mass (based on oil phase) of extremely hardened oil and fat in the oil phase, and The oil phase SFC is 2 to 25% at all temperatures of 10 ° C. to 40 ° C., and the batter oil and fat composition contains 3 to 30% by mass. Thus, a batter solution is provided.

  The batter oil and fat composition of the present invention exhibits substantially the same physical properties in a wide temperature range, and is excellent in dispersibility in a batter liquid. In addition, fried foods such as tempura, croquettes, menthi bonito, etc. using the batter liquid of the present invention containing the batter oil and fat composition provide a crispy texture, and this texture is maintained for a long time. A good crispy feeling can be obtained even when a microwave oven is used when re-heating fried foods that have become sticky textures by thawing frozen storage products, refrigerated storage, or long-term storage.

First, the batter oil and fat composition of the present invention will be described in detail.
The fat and oil composition for batter of the present invention contains 2 to 30% by mass, preferably 8 to 30% by mass, and more preferably 10 to 30% by mass (based on the oil phase) of phospholipid in the oil phase.
If the phospholipid content is less than 2% by mass, the batter oil-and-fat composition does not exhibit a certain viscosity in a wide temperature range, and the dispersibility in the batter liquid becomes poor. On the other hand, if it exceeds 30% by mass, the viscosity becomes too high and the dispersibility of the batter oil / fat composition in the batter liquid is extremely deteriorated, and the meltability of the resulting fried food becomes extremely poor. .

The phospholipid used in the present invention is phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, phosphatidic acid, and other diacylglycerophospholipids, and these are subjected to treatments such as lysolysis, hydrogenation, and fractionation. Or a mixture of two or more of these.
The origin of the phospholipid used in the present invention is not particularly limited, and examples thereof include rapeseed, egg yolk, soybean, and milk.
In the present invention, purified phospholipids may be used, but food materials and food additives such as soybean lecithin, rapeseed lecithin, egg yolk lecithin, egg yolk oil, milk lecithin, and defatted concentrated milk containing phospholipids may be used. Of course, it is also possible to use a thing.
When the food material or food additive containing the phospholipid is used, the food having a solid content of phospholipid of 10% by mass or more, preferably 30% by mass or more, more preferably 50% by mass or more. It is preferable to use raw materials and food additives.
The food material and food additive containing the phospholipid may be liquid, powder, or concentrate.

  Moreover, in the batter oil-fat composition of the present invention, it is preferable that part or all of the phospholipid is lysed. By containing the lysed phospholipid (lysophospholipid), the dispersibility in the batter liquid can be further improved. In addition, fried foods using the lysed phospholipids are less susceptible to flavor deterioration, thickening, and texture deterioration during frying.

The lysophospholipid used in the batter oil / fat composition of the present invention is preferably 50% or more, and more preferably 80% or more.
In order to lyze the phospholipid, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and replacing the fatty acid residue with a hydroxyl group. Phospholipase A is divided into A1 and A2 depending on the site of action, but A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

Moreover, the fats and oils composition for batters of this invention is 1-10 mass% in an oil phase in addition to the said phospholipid, Preferably it is 1-8 mass%, Preferably it is 1-8 mass%, More preferably, it is 3-8 mass% ( Oil phase standard) contained.
If the extremely hardened oil / fat content is less than 1% by mass, the oil / fat composition for batter does not exhibit a certain viscosity in a wide temperature range, and the dispersibility in the batter liquid becomes poor. On the other hand, when the content exceeds 10% by mass, the viscosity becomes too high, and the dispersibility of the batter oil composition in the batter liquid is extremely deteriorated, and in addition, the meltability of the resulting fried food becomes extremely poor. .
The above extremely hardened fat / oil is hydrogenated with respect to the raw oil / fat until the iodine value is preferably 10 or less, more preferably 5 or less, and most preferably less than 1. It is an oil obtained by saturating the oil, and its melting point is preferably 50 ° C. or higher, more preferably 55 ° C. or higher.
In addition, although there is no restriction | limiting in particular about the upper limit of melting | fusing point, Preferably it is 80 degreeC.

  Further, the extremely hardened oil or fat may be a hard part oil obtained by further separating the extremely hardened oil or fat, or one obtained by transesterifying one or more kinds of extremely hardened oil or fat. A transesterified fatty acid or a partial glyceride mainly composed of a saturated fatty acid may be used. In the present invention, all of these are treated as extremely hardened fats and oils.

In the oil composition for batter of the present invention, among the above extremely hardened fats and oils, fine crystals are obtained, and the dispersibility in batter liquid is particularly excellent. It is preferable to use it.
Preferable examples of extremely hardened fats and oils whose crystal form is β prime type include the following fats and oils (1) to (5).
(1) Extremely hardened fats and oils made from “fats and fats rich in odd acids such as beef tallow, pork tallow and milk fats, and fats and fats high in long-chain fatty acids such as hay erucin rapeseed oil and fish oil”.
(2) “Fat blended with a mixture of two or more fats and oils with different average chain lengths of the constituent fatty acids, chemically or enzymatically transesterified to vary the chain length of the constituent fatty acids Extremely hardened fats and oils made from raw materials.
(3) “An oil or fat composition obtained by adding a saturated fatty acid having a different average chain length between the fat and oil or a constituent fatty acid or a partial glyceride mainly composed of the saturated fatty acid to one or more oils or fats, Extremely hardened fats and oils made from “oils and fats that have undergone transesterification enzymatically to vary the chain length of the constituent fatty acids”.
(4) Fats and oils obtained by transesterifying two or more kinds of extremely hardened fats and oils having different average chain lengths of constituent fatty acids.
(5) "Oil mixture obtained by adding saturated fatty acid having a different average chain length between the extremely hardened oil and the constituent fatty acid or partial glyceride mainly composed of the saturated fatty acid to one or more kinds of extremely hardened oil and fat" Oils and fats that have been transesterified chemically or enzymatically to vary the chain length of the constituent fatty acids.

In the present invention, among these extremely hardened oils and fats, extremely hardened fats and oils made from raw fats and oils containing a lot of long-chain fatty acids such as extremely hardened fats and oils of Hyelsin rapeseed oil, extremely hardened fats and oils of fish oil, etc. are solid-liquid separated in a wide temperature range Is particularly preferred in that it can provide a batter oil or fat composition with a small amount.
In addition, in order to confirm that the crystal form of the above extremely hardened oil and fat is β prime type, after completely dissolving the extremely hardened oil and fat at 80 ° C, hold it at 0 ° C for 30 minutes, and then hold at 5 ° C for 30 minutes. When the X-ray diffraction measurement is performed in the range of 2θ: 17 to 26 degrees and it is confirmed that strong diffraction lines corresponding to the surface spacing of 4.1 to 4.3 angstroms are obtained. Good.

In addition to the phospholipid and the extremely hardened oil and fat, the oil and fat composition for batter of the present invention contains other oil and fat at 2 to 25%, preferably 6 to 25 at all temperatures of SFC of the oil phase of 10 to 40 ° C. %, The iodine value of the fat and oil and the average fatty acid chain length are taken into account and blended into the oil phase.
Here, when the SFC of the oil phase is less than 2% at any temperature of 10 to 40 ° C., the fluidity is too high, the dispersibility in the batter liquid deteriorates, and a uniform batter liquid cannot be obtained. On top of that, the resulting fried food will be less crispy. Also, if the SFC of the oil phase exceeds 25% at any temperature of 10 to 40 ° C., it will solidify during storage or due to temperature fluctuations, etc. In that case, the dispersibility in the batter liquid will deteriorate and become uniform In addition, a batter solution cannot be obtained, and the texture of the resulting fried food is too hard, resulting in poor melting of the mouth.
The SFC is measured as follows. That is, first, the oil phase is kept at 60 ° C. for 30 minutes to completely melt and then kept at 0 ° C. for 30 minutes to solidify. Subsequently, it hold | maintains at 25 degreeC for 30 minutes, tempering is performed, and it hold | maintains at 0 degreeC after that for 30 minutes. After maintaining this at each measurement temperature for 30 minutes, SFC is measured.

  Other fats and oils used for adjusting to the above SFC may be fats and oils suitable for edible use, and representative examples thereof are soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil. , Oils that are liquid at room temperature, such as sunflower oil, but other oils such as palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Also included are oils and fats that are solid at room temperature, and oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenated oils, fractionated oils, and transesterified oils of these edible oils. You can also In the present invention, these fats and oils can be used alone or in combination of two or more.

In the oil composition for batters of the present invention, among the other oils and fats described above, it is preferable to use oils and fats that are liquid at 10 ° C. in terms of obtaining oil compositions that have good dispersibility in the batter liquid. Specifically, it is selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, ben flower oil, sunflower oil, palm fraction soft part oil, and fractionated soft part oil of palm fraction soft part oil. One or two or more mixed oils and fats are preferably used.
The blending amount of the other fats and oils in the batter fat and oil composition of the present invention is preferably 60 to 96% by mass, more preferably 65 to 90% by mass (based on the oil phase) in the oil phase.
The oil phase in the batter oil-fat composition of the present invention may contain an oil-soluble component among other components described below. Examples of the components include food materials and food additives such as coloring agents such as β-carotene, antioxidants such as tocopherol and tea extract, flavoring agents, and emulsifiers other than phospholipids.

The oil phase content of the fat and oil composition for batter of the present invention is preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and further preferably 99 to 100% by mass.
That is, the water phase content in the batter oil / fat composition of the present invention is preferably less than 20% by mass, more preferably less than 10%, and even more preferably less than 1%.
When the oil phase content is less than 80% by mass, that is, when the water phase component exceeds 20% by mass, the oil composition for batter becomes cloudy due to absorption of phospholipids during storage, or lumps are generated in the batter oil composition. May cause problems such as In addition, the batter liquid may be in the form of a water-in-oil-in-water double emulsion, in which case moisture tends to remain in the fried food, and as a result, a crispy fried food cannot be obtained.

The batter oil and fat composition of the present invention has a viscosity of 100 mPa · s or more, particularly 500 mPa · s or more, preferably 20,000 mPa · s or less, particularly 18,000 mPa at all temperatures of 10 to 40 ° C. -It is preferable that it is below s.
If the viscosity is less than 100 mPa · s at any temperature of 10 to 40 ° C., solid-liquid separation may occur during storage, and the mixing time for dispersing in batter liquid may be prolonged or emulsified. Dispersibility tends to decrease, such as becoming lumps.
On the other hand, if the viscosity exceeds 20,000 mPa · s at any temperature of 10 to 20 ° C., it is too hard to deteriorate the dispersibility in the batter liquid, and a uniform batter liquid cannot be obtained. The texture of food becomes poorly melted.

The batter oil and fat composition of the present invention may contain other components other than those described above. Examples of the other components include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, stearoyl calcium lactate, stearoyl sodium lactate, polyoxyethylene sorbitan fatty acid. Emulsifiers such as esters, locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch and other thickening stabilizers, salt, potassium chloride, etc. Salting agents, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, sweeteners such as stevia and aspartame, β-carotene, caramel, red yeast rice pigment Colorants, antioxidants such as tocopherols, tea extracts, plant proteins such as wheat and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings, pH adjusters, food preservatives, improved shelf life Examples include food materials and food additives such as agents, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meats, and seafood.
Content of the said other component in the fats and oils composition for batters of this invention becomes like this. Preferably it is 20 mass% or less, More preferably, it is 5 mass% or less.

Next, the manufacturing method of the fats and oils composition for batters of this invention is demonstrated.
The batter oil / fat composition of the present invention is not particularly limited in its production method. By dissolving, mixing, cooling, and crystallizing an oil phase containing phospholipid, extremely hardened oil / fat, and other oils / fats. Can be manufactured.
Specifically, first, it contains 2 to 30% by mass (based on the oil phase) of phospholipid and 1 to 10% by mass (based on the oil phase) of extremely hardened fat and oil, and 2 to 25 at all temperatures of 10 to 40 ° C. % Oil phase is dissolved, and if necessary, the water phase is mixed and emulsified in the oil phase. Then, it is desirable to sterilize next. The sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.

Next, the dissolved oil phase (or a mixed emulsion of an oil phase and an aqueous phase) is cooled and crystallized. Preferably, cooling plasticization is performed. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a compinator, and a perfector, a plate heat exchanger, and the like, and an open type diacooler and a compressor. Combinations are also mentioned.
In addition, in any of the production steps when producing the batter fat composition of the present invention, nitrogen, air, etc. may be included, but the viscosity increases due to the inclusion of the gas phase, particularly at low temperatures. Since the fluidity in the region may be lost, it is preferable that the gas phase is not contained.

The batter oil composition of the present invention obtained as described above, unlike plastic oils such as margarine and shortening, in addition to having a certain viscosity and fluidity, further contains a large amount of phospholipid, Compared to conventional batter oils and fat compositions, it can be dispersed very easily in water or egg liquid to obtain a homogeneous batter liquid.
Therefore, even if it is hand-mixed, a homogeneous batter liquid can be easily obtained without requiring a special mixer.

Next, the batter liquid of the present invention will be described.
The batter liquid of the present invention contains 3 to 30% by mass, preferably 5 to 20% by mass of the above-mentioned batter oil and fat composition of the present invention, and has an appropriate adhesion to seeds (food material). The fried food obtained using the batter liquid has a crispy texture, the texture is maintained for a long time, and the microwave oven is used for reheating when the fried food is stored frozen or refrigerated. Even if it uses, it has the characteristics that a favorable crispy feeling is obtained.

If the batter liquid of the present invention is produced by adding the batter oil / fat composition of the present invention to the above content in addition to the food materials and food additives used in producing the conventional batter liquid, Good.
In other words, in addition to aqueous raw materials such as water, cream, milk, concentrated milk, fermented milk, eggs and dashi juice, and powder raw materials such as flour and / or starch, the fat composition for batter of the present invention is used. As needed, saccharides, dairy products such as skim milk powder and whole milk powder, salty agents such as salt, colorants such as β-carotene, plant proteins such as wheat protein and soy protein, animal proteins such as whey protein and casein protein , Eggs and various processed eggs, acidulants such as acetic acid and citric acid, thickeners such as sodium alginate, carrageenan, gelatin, pectin, xanthan gum, emulsifiers, antioxidants, swelling agents, preservatives, bitters, glutamic acid Contain seasonings such as sodium, sweeteners such as stevia extract, spices, spice extracts, fragrances, inorganic salts such as salt, colorants, seasonings, beans, vegetables, and other food ingredients and food additives. Law Thus by processing, it is possible to obtain a batter of the present invention.

The batter oil / fat composition of the present invention is contained in the batter liquid in advance by mixing the batter liquid / fat composition of the present invention in a batter liquid in which powder raw materials such as flour and / or starch are dispersed in an aqueous raw material. A method of adding and mixing sufficiently, a method of adding an aqueous raw material to a powder raw material such as flour and / or starch, and then mixing an aqueous raw material and mixing sufficiently, There is a method of dispersing a batter oil-and-fat composition in an aqueous raw material and then adding a powder raw material such as flour and / or starch and mixing them well, and any of these methods may be used.
The batter oil-fat composition of the present invention has extremely good dispersibility, and can be easily made into a homogeneous batter liquid even by hand mixing. However, an emulsifier such as a colloid mill or a homogenizer By using a homogenizer such as a homogenizer, a batter solution having more uniform and good physical properties can be obtained.

The batter liquid of the present invention can be used for various fried foods such as tempura, croquettes, cream croquettes, rice cutlets, seafood and livestock meat fries.
The method of using the batter liquid of the present invention is the same as the conventional method of using the batter liquid. For example, the seed (food material) is dusted with flour such as wheat flour if necessary, then the batter liquid is adhered, and the bread crumb is further applied. Or is molded as it is. The fried food is obtained by frying it with frying oil immediately after storing it by a method such as refrigeration or freezing.
Among them, the batter liquid of the present invention is used when the fried food is used after undergoing a freezing process, such as a frozen food stored after the batter liquid is attached, or a fried food fried in a frying oil. In particular, the effect of improving the crispness is remarkable and suitable.

[Example 1]
A mixed fat of 87% by mass of rapeseed oil and 3% by mass of extremely hardened oil and fat of hay rapeseed oil (melting point 60 ° C., iodine value less than 1) is heated to 70 ° C. and melted, and then soybean lecithin (containing 60% by mass of phospholipid) 10 Dissolve mass% uniformly, rapidly cool to 15 ° C. in 5 seconds using a perfector, contain 6 mass% phospholipid and 3 mass% extremely hardened oil and fat, and SFC of oil phase is 10 ° C. The batter oil-fat composition of the present invention was 9%, 9% at 20 ° C, 9% at 30 ° C, and 8% at 40 ° C. This batter oil-fat composition was 500 to 2,000 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (manufactured by Lion Co., Ltd.).

[Example 2]
70% by mass of rapeseed oil and 3% by mass of highly hardened oil / fat of Hyelsin rapeseed oil (melting point 60 ° C., iodine value less than 1) are heated to 70 ° C. and melted, and then soybean lecithin (containing 60% by mass of phospholipid) 27 Dissolve the mass% uniformly, rapidly cool to 15 ° C. in 5 seconds using a perfector, contain 16 mass% phospholipid and 3 mass% extremely hardened oil and fat, and the SFC of the oil phase is 10 ° C. The batter fat and oil composition of the present invention was 16%, 16% at 20 ° C, 16% at 30 ° C, and 15% at 40 ° C. This batter oil-fat composition was 500 to 2,000 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (manufactured by Lion Co., Ltd.).

Example 3
After heating and melting a mixed fat of 35% by mass of palm super olein, 35% by mass of rapeseed oil and 3% by mass of Hyelsin rapeseed oil (melting point 60 ° C., iodine value less than 1) to 70 ° C., soybean lecithin (phospholipid) 27 mass%) was dissolved uniformly and rapidly cooled to 15 ° C. in 5 seconds using a perfector, containing 16 mass% phospholipid and 3 mass% extremely hardened oil and fat. The batter oil-fat composition of the present invention having a phase SFC of 24% at 10 ° C, 16% at 20 ° C, 16% at 30 ° C, and 16% at 40 ° C was obtained. When the viscosity of this batter oil and fat composition was measured with a viscoester (manufactured by Rion Co., Ltd.), it was 500 to 20,000 mPa · s in the range of 20 ° C. to 40 ° C., but the viscosity at 10 ° C. It was over 25,000 Pa · s.

Example 4
70% by mass of rapeseed oil and 8% by mass of extremely hardened oil / fat of Hyelsin rapeseed oil (melting point: 60 ° C., iodine value of less than 1) are heated to 70 ° C. and melted, and then soybean lecithin (containing 60% by mass of phospholipid) 22 Dissolve the mass% uniformly, rapidly cool to 15 ° C. in 5 seconds using a perfector, contain 13 mass% phospholipid and 8 mass% extremely hardened oil, and the SFC of the oil phase is 10 ° C. The batter oil-fat composition of the present invention was 18%, 18% at 20 ° C, 17% at 20 ° C, and 17% at 40 ° C. When the viscosity of this batter oil / fat composition was measured with a viscoester (manufactured by Rion Co., Ltd.), it was 500 to 15,000 mPa · s at all temperatures of 10 to 40 ° C.

Example 5
After heating and melting a mixed fat of 87% by mass of rapeseed oil and 3% by mass of extremely hardened fat (high melting point of 60 ° C. and iodine value of less than 1) of Hyelsin rapeseed oil to 70 ° C., an enzyme using phospholipase A derived from porcine pancreatic juice is used. 10% by mass of the treated soybean lysolecithin (containing 60% by mass of phospholipid, 80% lysozyme) is uniformly dissolved, and rapidly cooled to 15 ° C. in 5 seconds using a perfector, and 6% by mass of phospholipid. % (Of which lysylated phospholipid is 5% by mass) and 3% by mass of extremely hardened oil and fat, the SFC of the oil phase is 8% at 10 ° C, 8% at 20 ° C, 7% at 30 ° C, 6% at 40 ° C % Batter oil and fat composition of the present invention was obtained. This batter oil-fat composition was 500 to 2,000 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (manufactured by Lion Co., Ltd.).

Example 6
After mixing 82% by mass of rapeseed oil and 8% by mass of extremely hardened fats and oils (high melting point 60 ° C., iodine value less than 1) of hay rapeseed oil to 70 ° C., the enzyme is used using phospholipase A derived from porcine pancreatic juice. 10% by mass of the treated soybean lysolecithin (containing 60% by mass of phospholipid, 90% lysozyme) is uniformly dissolved, rapidly cooled to 15 ° C. in 5 seconds using a perfector, and 6% by mass of phospholipid. % (Of which lysylated phospholipid is 5% by mass) and 8% by mass of extremely hardened oil and fat, SFC of the oil phase is 13% at 10 ° C, 13% at 20 ° C, 12% at 30 ° C, 12 at 40 ° C % Batter oil and fat composition of the present invention was obtained. When the viscosity of this batter oil / fat composition was measured with a viscoester (manufactured by Rion Co., Ltd.), it was 500 to 15,000 mPa · s at all temperatures of 10 to 40 ° C.

[Comparative Example 1]
Rapeseed oil (SFC 0% at 10 ° C., 0% at 20 ° C., 0% at 30 ° C., 0% at 40 ° C.) was used as the batter oil and fat composition of Comparative Example 1 as it was. The viscosity of this rapeseed oil was less than 100 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (manufactured by Lion Co., Ltd.).

[Comparative Example 2]
A mixed fat / oil of 97% by mass of rapeseed oil and 3% by mass of extremely hardened oil / fat of Hyelsin rapeseed oil (melting point: 60 ° C., iodine value of less than 1) is heated to 70 ° C. and uniformly dissolved, then 15% in 5 seconds using a perfector. It is rapidly cooled to 0 ° C, does not contain phospholipids, contains 3% by mass of extremely hardened fats and oils, and the SFC of the oil phase is 4% at 10 ° C, 4% at 20 ° C, 4% at 30 ° C, at 40 ° C The batter oil and fat composition of Comparative Example 2 was 3%. This batter oil-fat composition was 500 to 2,000 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (manufactured by Lion Co., Ltd.).

[Comparative Example 3]
After rapeseed oil 70% by mass is heated to 70 ° C. and melted, 30% by mass of soybean lecithin (containing 60% by mass of phospholipid) is uniformly dissolved and rapidly cooled to 15 ° C. in 5 seconds using a perfector. Comparison in which 18% by mass of phospholipid is contained, no extremely hardened oil and fat is contained, and the SFC of the oil phase is 12% at 10 ° C, 12% at 20 ° C, 12% at 30 ° C, and 12% at 40 ° C The batter oil-fat composition of Example 3 was obtained. This batter oil and fat composition was 100 to 300 mPa · s at all temperatures of 10 to 40 ° C. when the viscosity was measured with a viscoester (Rion Co., Ltd.).

[Comparative Example 4]
97% by mass of rapeseed oil (melting point: 23 ° C) and 3% by mass of Hyelsin rapeseed oil (melting point: 60 ° C, iodine value of less than 1) 3% by heating to 70 ° C, and then using a perfector Rapid cooling to 15 ° C in 5 seconds, no phospholipids, 3% by weight of extremely hardened fat, oil phase SFC 20% at 10 ° C, 8% at 20 ° C, 4% at 20 ° C The batter oil-fat composition of Comparative Example 4 was 4% at 40 ° C. When the viscosity of this batter oil and fat composition was measured with a viscoester (manufactured by Rion Co., Ltd.), it was 500 to 20,000 mPa · s in the range of 20 ° C. to 40 ° C., but the viscosity at 10 ° C. It was over 25,000 Pa · s.

[Comparative Example 5]
100% by weight of rapeseed oil (melting point: 23 ° C) is heated to 70 ° C and dissolved uniformly, then rapidly cooled to 15 ° C for 5 seconds using a perfector to contain phospholipids and extremely hardened oils and fats. Thus, an oily composition for batter of Comparative Example 5 in which the SFC of the oil phase was 17% at 10 ° C, 4% at 20 ° C, 0% at 20 ° C, and 0% at 40 ° C was obtained. The viscosity of this batter oil and fat composition was 20,000 Pa · s at 10 ° C. and less than 100 Pa · s at 40 ° C. when the viscosity was measured with a viscoester (Rion Co., Ltd.).

<Dispersibility test>
About the batter oil-fat composition obtained in said Examples 1-6 and Comparative Examples 1-5, the dispersibility test was done with the following method.
Add 600 g of water to a 1,000 ml stainless beaker and add 100 g of batter oil and fat composition at a time while stirring at 400 rpm to avoid foaming using a stirring blade. Dispersed. The dispersibility of the batter oil composition at that time was evaluated in four stages according to the following evaluation criteria. The results are shown in Table 1.
(Evaluation criteria for dispersibility)
A: Very good (Emulsion layer remains even after 2 minutes or more after stirring is stopped)
○: Good (when the stirring is stopped, it gradually separates and after 2 minutes it is clearly separated into two layers)
Δ: Slightly bad (separate into two layers as soon as stirring is stopped)
X: Bad (not emulsified even when stirred)

<Preparation of batter liquid and fly test>
Using the fat and oil compositions for batters obtained in Examples 1 to 6 and Comparative Examples 1 to 5, batter liquids were prepared by the following methods, and the prepared batter liquids were fried by the following method. A test was conducted.
Add 600 g of water to a 1,000 ml stainless beaker and add 100 g of batter oil and fat composition at a time while stirring at 400 rpm to avoid foaming using a stirring blade. Dispersed. Next, 300 g of flour was added and mixed and dispersed for another 2 minutes to prepare a batter solution.
A 10 g white fish (cod) fillet was dipped in this batter liquid, and the bread crumbs were quickly frozen and stored frozen at -20 ° C. for 1 week. The food was fried for 4 minutes with 180 ° C. frying oil (uses rapeseed oil) while frozen.
The texture (crispy feeling) immediately after frying of this fried food and after 5 hours of frying was evaluated in four stages according to the following evaluation criteria. The results are shown in Table 2.
In addition, some of the obtained fried foods were immediately frozen, immediately stored in a freezer at −20 ° C. for 1 week, and then similarly evaluated for the texture (crispy feeling) when reheated in a microwave oven. . The results are also shown in Table 2.
(Evaluation criteria for texture)
The following 4 grades were evaluated by 23 panelists. And the average score of the evaluation score was calculated.
6 points: Very good crispness 4 points: Good crispness 2 points: Slightly crispiness 0 points: No crispness

As can be seen from Table 1 and Table 2, the batter oil and fat compositions of Examples 1 to 6 have good dispersibility, and the texture of the fried food using the batter liquid obtained is also crispy, and the fry 5 The texture was maintained after time or when the frozen storage product was reheated in a microwave oven.
In contrast, the batter oil compositions of Comparative Examples 1 and 5 that do not contain extremely hardened oils and phospholipids, and the batters of Comparative Examples 2 and 4 that contain extremely hardened oils but do not contain phospholipids All of the oil and fat compositions have extremely poor dispersibility, and the fried food using the obtained batter liquid is inferior in crispness, and after 5 hours of frying or when the frozen storage product is reheated in a microwave oven The disappearance of the crispness was also significant.
Moreover, although the fat and oil composition for batters of Comparative Example 3 containing phospholipid but not containing extremely hardened fats and oils is slightly poor in dispersibility, the crunchiness of the fried food using the obtained batter liquid is good. The disappearance of the crispness was great after 5 hours of frying or when the frozen stored product was reheated in a microwave oven.

Claims (5)

  The oil phase contains 2 to 30% by mass of phospholipid (based on the oil phase) and 1 to 10% by mass of extremely hardened fat (based on the oil phase), and the SFC of the oil phase is 10 to 40 ° C. An oil / fat composition for batters, characterized in that it is 2 to 25% at the temperature.   The fats and oils composition for batters according to claim 1, wherein a part or all of the phospholipid is lysed.   The fats and oils composition for batters of Claim 1 or 2 whose viscosity is 100-20,000 mPa * s in all the temperature of 10-40 degreeC.   The batter oil / fat composition according to any one of claims 1 to 3, wherein the extremely hardened oil / fat is an extremely hardened oil / fat of Hyelsin rapeseed oil. The batter liquid formed by containing 3-30 mass% of the fats-and-oils composition for batters in any one of Claims 1-4.