JP2008253145A - Oil and fat composition for batter - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for batter, enabling obtaining deep-fried food which has crispy palate feeling and retains the palate feeling for a long time, to provide a batter liquid containing the oil and fat composition for batter, and to provide deep-fried food using the batter liquid. <P>SOLUTION: This oil and fat composition for batter contains in an oil phase, 0.5-35 mass% (an oil phase basis) of polyglyceryl fatty acid ester whose main constituent fatty acid is behenic acid. The batter liquid which comprises the oil and fat composition, and the deep-fried food which uses the batter liquid are each provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a batter oil / fat composition capable of obtaining a fried food having a crunchy texture and maintaining the texture for a long time, a batter liquid containing the batter oil / fat composition, and the batter liquid The present invention also relates to a method for suppressing moisture migration of fried foods, and further fried foods.

  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, and it is gradually lost due to the transfer of moisture contained in the seeds (food ingredients) and the absorption of moisture in the air. 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 composed 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 fat and oil are mixed at a predetermined ratio (see, for example, Patent Document 3), a solid fat content at 25 ° C. is 1 to 5%, and a saturated fatty acid having 20 to 22 carbon atoms in the constituent fatty acid Contains 0.3 to 4% by weight of fatty acid Batter oil and fat composition (see, for example, Patent Document 4), 2 to 30% by mass of phospholipid in the oil phase (based on oil phase), and 1 to 10% by mass of extremely hardened oil and fat (based on oil phase) And batter oil and fat composition (see, for example, Patent Document 5) characterized in that the SFC of the oil phase is 2 to 25% at all temperatures of 10 to 40 ° C. Yes.

  However, the fried foods obtained using these batter oil and fat compositions improve the texture of the outer skin itself by generating an outer skin containing fats and oils around the seeds of the fried food and transfer moisture. Therefore, it is impossible to prevent moisture migration to a high degree by itself, and further improvement has been demanded.

JP-A-1-144939 JP-A-9-94074 JP-A-10-248487 JP 2001-128617 A JP 2006-197817 A

  Accordingly, an object of the present invention is to provide a batter oil-and-fat composition capable of obtaining a fried food having a crispy texture and maintaining the texture for a long time, and a batter liquid containing the batter oil-and-fat composition. Another object of the present invention is to provide a fried food using the batter liquid, and further a method for suppressing moisture migration of the fried food.

  As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved by an oil and fat composition containing a specific emulsifier.

  The present invention has been made based on the above findings, and is characterized in that the oil phase contains a polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid in an amount of 0.5 to 35% by mass (based on the oil phase). The present invention provides a batter oil and fat composition, a batter liquid containing 3 to 30% by mass of the batter oil and fat composition, and a fried food using the batter liquid. Further, the present invention is characterized in that an oily composition for batter containing 0.5 to 35% by mass (based on the oil phase) of a polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid is used in the oil phase. The present invention provides a method for suppressing moisture migration in fried foods.

  The batter oil-fat composition of the present invention can provide fried foods such as tempura, croquettes, and mentachi, which have a crunchy texture and can maintain the texture for a long time. In addition, the fried food can have a good crispy feeling even when a microwave oven is used when thawing a long-term frozen product or when it is refrigerated after cooking.

  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 0.5 to 35% by mass, preferably 2 to 30% by mass, more preferably 4 to 25% polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase. Contains by mass (based on oil phase).

  If the content of the polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid is less than 0.5% by mass, it is impossible to prevent changes in daily texture, and if it exceeds 35% by mass, batter In addition to the extreme deterioration of the dispersibility of the oil and fat composition in the batter liquid, the resulting fried food is poorly melted in the mouth.

  First, the polyglycerol fatty acid ester whose main constituent fatty acid used in the present invention is behenic acid will be described.

  The main constituent fatty acid of the polyglycerol fatty acid ester is behenic acid, and the content of behenic acid in the fatty acid constituting the polyglycerol fatty acid ester is preferably 60% by mass or more, more preferably 70% by mass or more, and still more preferably. 80 to 100% by mass. If the main constituent fatty acid of the polyglycerol fatty acid ester is not behenic acid, the effect of the present invention cannot be obtained.

  Moreover, it does not specifically limit as fatty acids other than behenic acid which comprises said polyglycerol fatty acid ester, For example, lauric acid, palmitic acid, a stearic acid, an oleic acid, an erucic acid etc. are mentioned.

  The HLB of the polyglycerin fatty acid ester is preferably 8 or less, more preferably 5 or less, and still more preferably 1 to 4. A polyglycerin fatty acid ester having an HLB exceeding 8 is not preferable because the solubility in fats and oils is deteriorated.

  The polyglycerol fatty acid ester has an esterification rate of preferably 50 to 100%, more preferably 60 to 100%, and still more preferably 70 to 100%.

  Although it does not specifically limit as a polyglycerol residue which comprises the said polyglycerol fatty acid ester, It is preferable that a glycerol polymerization degree is 2-10, More preferably, it is 4-10, More preferably, it is 6-10. It is.

  In the batter fat and oil composition of the present invention, the content of the polyglycerin fatty acid ester is 0.5 to 35% by mass, preferably 2 to 30% by mass, and more preferably 4 to 25% by mass. If the content of the polyglycerin fatty acid ester is less than 0.5% by mass, a crispy texture cannot be obtained in the obtained fried food, and further, a moisture migration inhibitory effect cannot be obtained. The change in texture cannot be prevented. Moreover, when content of this polyglyceryl fatty acid ester exceeds 35 mass%, in addition to the texture of the obtained fried food becoming waxy, an emulsifier odor tends to occur.

  The fat and oil composition for batter of the present invention improves dispersibility in batter liquid when the oil phase contains phospholipid in addition to the polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid. It is preferable in that it can be performed.

  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 a 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.

  In the batter oil / fat composition of the present invention, the content of the phospholipid is 0.3 to 30% by mass, preferably 1 to 10% by mass, and more preferably 1 to 5% by mass. If the phospholipid content is less than 0.1% by mass, the dispersibility in the batter liquid will deteriorate. 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 batter oil / fat composition of the present invention is further preferable if it contains an extremely hardened oil / fat in the oil phase, since the crispness immediately after frying of the resulting fried food can be further improved.

  The above-mentioned extremely hardened fats and oils are hydrogenated with respect to the raw material fats and oils 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 being completely saturated, 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 batter oil and fat composition 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. For example, extremely hardened oils and fats using oils and fats containing a large amount of long chain fatty acids as raw material oils are preferably used.

  In the batter oil / fat composition of the present invention, the content of the extremely hardened oil / fat is preferably 0.5 to 35% by mass, more preferably 2 to 30% by mass, and further preferably 4 to 25% by mass.

  If the extremely hardened oil / fat content is less than 0.5% by mass, the effect of improving the crispness may not be observed. If it exceeds 35% by mass, the viscosity becomes too high, and the batter of the batter's oil / fat composition is used. In addition to the possibility that the dispersibility in the liquid is extremely deteriorated, there is a possibility that the fried food obtained is very poorly dissolved in the mouth.

  The fat and oil composition for batter of the present invention has a good mixing property to batter liquid when the SFC of the oil phase is 2 to 25%, preferably 6 to 25% at all temperatures of 10 to 40 ° C. This is preferable. 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. Moreover, there is a possibility that the obtained fried food may be dull. 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, which may result in poor mouth melting.

  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.

  In order to make the SFC range, in addition to the phospholipid and / or extremely hardened oil / fat added to the polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid as required, other oils / fats are added. The SFC of the phase is 2 to 25%, preferably 6 to 25% at all temperatures of 10 to 40 ° C. be able to.

  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, palm oil, monkey fat, mango fat, milk fat, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. In addition, oils and fats that are solid at room temperature are also used, and oils and fats that have been subjected to one or more physical or chemical treatments such as hydrogenated fats, fractionated oils, and transesterified oils of these edible fats and oils are used. 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. In particular, it is selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, benflower 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 90 to 99% by mass (based on the oil phase) in the oil phase.

  Moreover, it is preferable that the fats and oils composition for batters of this invention does not contain trans acid substantially. Hydrogenation is a typical method for raising the melting point of fats and oils, but hydrogenated fats and oils are usually 10 to 50 masses of trans acid in the constituent fatty acids except for the above extremely hardened fats and oils (fully hydrogenated fats and oils). About% is included.

  On the other hand, there is almost no trans acid in natural fats and oils, and only 10% by mass or less is contained in ruminant-derived fats and oils. In recent years, oil compositions that have not been subjected to chemical treatment, particularly hydrogenation, that is, oil compositions that are substantially free of trans acid and have an appropriate consistency have been required.

  The term “substantially free of trans acid” as used herein means that the content of trans acid is preferably less than 10% by mass, more preferably 5% by mass or less, and most preferably 1% by mass in the total constituent fatty acids of fats and oils. It means the following.

  In the present invention, as the edible fat and oil, one or two selected from natural fats and oils including the above-mentioned extremely hardened fats and oils, and processed fats and oils subjected to fractionation, complete hydrogenation, and / or transesterification treatment. By using a combination of two or more species, an oil composition for batter that does not substantially contain trans acid can be easily obtained.

  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 batter liquid obtained may be in the form of a water-in-oil-in-water double emulsification. As a result, a crispy fried food cannot be obtained.
In the present invention, the oil phase content is not limited to the polyglycerin fatty acid ester in which the main constituent fatty acid is behenic acid, an extremely hardened oil and fat, and other oils and fats. Including soluble components.

  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 whose main constituent fatty acid is fatty acid other than behenic acid, stearoyl lactic acid Emulsifiers such as calcium, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, modified starch, etc. Thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars and sugar alcohols, stevia and aspartame Sweeteners, colorants such as beta carotene, caramel, red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings Food ingredients such as foods, pH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Can be mentioned.

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 10 mass% or less, More preferably, it is 1 mass% or less.
Next, the manufacturing method of the fats and oils composition for batters of this invention is demonstrated.

  First, an oil phase containing 0.5 to 35% by mass (based on the oil phase) of a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid is dissolved, and an aqueous phase is mixed and emulsified as necessary. And you may perform a sterilization process then. The sterilization method may be any method such as a batch method using a tank, a continuous method 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.

  In addition, the batter oil-fat composition of the present invention may be made into beads or powders using a spray cooling dryer or the like in order to improve mixing with the powder.

  Next, the batter liquid of the present invention will be described.

  The batter liquid of the present invention preferably contains 3 to 30% by mass, more preferably 5 to 20% by mass of the above batter oil and fat composition of the present invention, and adheres to seeds (food material). The fried food obtained by using the batter liquid has a crispy texture, this texture is maintained for a long time, and reheating when the fried food is stored frozen or refrigerated Even when a microwave oven is used sometimes, a good crispy feeling can be 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.

  In addition, the batter oil and fat composition of the present invention may be used at room temperature, or may be used after being dissolved by heating.

  Next, the fried food of the present invention will be described.

  The fried food of the present invention is a fried food obtained by using the batter liquid of the present invention and has the above-mentioned characteristics.

  The method of using the batter liquid of the present invention for obtaining the fried food 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 flour if necessary, Next, a batter solution is attached, and bread crumbs are added or 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.

  Specific examples of fried foods include tempura, croquettes, cream croquettes, mentaka cuts, fried seafood and livestock meat.

  Finally, the method for suppressing moisture migration of the fried food of the present invention will be described.

  The method for suppressing moisture migration of fried foods according to the present invention comprises a fat and oil composition for batter containing 0.5 to 35% by mass (based on the oil phase) of a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase. By using it, the surface portion of the fried food is suppressed from moisture contained in the seed and moisture absorption from moisture in the air, that is, moisture migration.

  Specifically, in the oil phase, a batter oil / fat composition containing 0.5 to 35% by mass (based on the oil phase) of a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid, preferably 3 to 30% by mass, More preferably, by producing a fried food using a batter containing 5 to 20% by mass, the above-mentioned moisture migration is suppressed, and as a result, the crispy texture and the texture is maintained for a long time. You can get food.

  Examples The present invention will be described in more detail below with reference to comparative examples, but the present invention is not limited to these examples.

[Examples 1 to 9, Comparative Examples 1 to 5]
<Manufacture of oil and fat composition>
After heating and dissolving the oil phase composed of the composition shown in Table 1 at 80 ° C., it is rapidly cooled and plasticized using a perfector to obtain the batter oil composition of the present invention and the batter oil composition of the comparative example. It was. The cooling rate was -1 ° C / min.

  Regarding the emulsifiers listed in Table 1, the distributor, the type of emulsifier, the type of main bound fatty acid, the content of behenic acid in the constituent fatty acid, the degree of glycerin polymerization, the number of fatty acid bonds, and the esterification rate are shown in Table 2. It was described collectively.

単位：質量部

Unit: parts by mass

<SFC evaluation>
The oil phase is kept at 60 ° C. for 30 minutes for complete melting, 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. This was kept at each measurement temperature for 30 minutes in sequence, and then SFC was measured. The SFC was evaluated in four stages according to the following evaluation criteria, and the results are shown in Table 3.

(SFC evaluation criteria)
A: SFC of the oil phase is 6 to 25% at all temperatures of 10 to 40 ° C. O: SFC of the oil phase is 2 to 25% at all temperatures of 10 to 40 ° C., but 6 to 25% △: SFC of oil phase is less than 2% at any temperature of 10 to 40 ° C. or exceeds 25% ×: SFC of oil phase is 2 to 2 at all temperatures of 10 to 40 ° C. Out of 25% range

<Dispersibility test>
About the oil-fat composition for batters obtained in said Examples 1-9 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, add 100 g of batter oil and fat composition at a time while stirring at 400 rpm to avoid foaming using a stirring blade, and mix for 2 minutes at 400 rpm. 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 3.

(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 batter oil / fat compositions obtained in Examples 1 to 9 and Comparative Examples 1 to 5 above, batter liquids were respectively prepared by the following methods, and each batter liquid prepared was 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 of the fried food immediately after frying and after 5 hours of frying (crispy feeling, melting in the mouth) was evaluated in four stages according to the following evaluation criteria. The results are shown in Table 3.

<Evaluation of fried food>
In the texture comparison test, 20 panelists tasted the fried food, evaluated the following three points on the texture (crispy feeling, melted in the mouth), and set the total score as the evaluation score. It was.

Texture (crispy feeling)
5 points: very crispy and very good texture 3 points: crispy part remains partially, almost good texture 1 point: soft, poor texture The texture (melt in the mouth)
5 points: very good mouth melt 3 points: almost good mouth melt 1 point: waxy, poor <Food texture evaluation criteria>
◎: Total score / number of people is 4.1 or more and 5.0 or less ○: Total score / number of people is 3.1 or more and 4.0 or less △: Total score / number of people is 2.1 or more and 3.0 points X: Total score / number of people is 1.1 or more and 2.0 or less XX: Total score / number of people is 1.0 or less

  As can be seen from Table 3 above, the fried food using the batter oil / fat composition of Examples 1 to 9 containing 0.5 to 35% by mass of the polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase, It turns out that it has a favorable food texture from immediately after frying to 5 hours later. In particular, the polyglycerin fatty acid ester having an esterification rate of 70 to 100%, a glycerol polymerization degree of 6 to 10 and a main constituent fatty acid of behenic acid is contained in the oil phase in an amount of 4 to 25% by mass. It can be seen that the fried foods of Examples 2 and 5 using the batter oil and fat composition have a very good texture from immediately after frying to 5 hours later.

  On the other hand, the fried foods of Comparative Examples 1, 2, 3, and 5 using the oil composition for noodle skin that does not contain a polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid tend to lose its crispy feeling over time. It was a thing. In addition, the spring roll of Comparative Example 4 using the oil and fat composition for noodle skin containing the polyglycerin fatty acid ester in excess of 35% by mass was good in terms of crispyness but very poor in melting in the mouth. . In addition, the fried food of Comparative Example 5 using the oil composition for noodle skin containing a polyglycerin fatty acid ester whose main constituent fatty acid is stearic acid instead of behenic acid is good after fried food, but crisp over time. The feeling was easily lost.

Claims (5)

  An oil / fat composition for batter characterized by containing 0.5 to 35% by mass (based on the oil phase) of a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase.   The fat and oil composition for batter according to claim 1, wherein an esterification rate of the polyglycerin fatty acid ester is 50 to 100%.   A batter liquid comprising 3 to 30% by mass of the batter oil or fat composition according to claim 1 or 2.   A fried food using the batter liquid according to claim 3.   Moisture transfer of fried food characterized by using an oil composition for batter containing 0.5 to 35% by mass (based on oil phase) of a polyglycerol fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase Suppression method.