JP2009039021A - Cooking oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking oil-and-fat composition having satisfactory mold-release characteristic and workability under the condition of industrially continuous high-temperature cooking, and making final cooked food have favorable appearance. <P>SOLUTION: The cooking oil-and-fat composition is obtained by adding a polyglycerol fatty acid ester, a polyglycerin condensed ricinoleate, particle silicon dioxide, and lecithin to edible oil and fat. The cooking oil-and-fat composition preferably contains 0.05-5 wt.% of the particle silicon dioxide having a particle diameter of ≤0.04 μm. The lecithin is preferred to be highly refined one, and the polyglycerol fatty acid ester is preferred to be a diglycerol monooleate fatty acid ester substantially. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a cooking oil / fat composition, and more particularly to a composition suitable as a release oil having functions of releasing properties, workability, and food appearance.

  2. Description of the Related Art Conventionally, in the food processing industry, mold release oil has been used for the purpose of preventing adhesion between a baked food material and a cooking utensil, a baking mold, a top plate and the like during cooking. In particular, in the food industry, when transferring cooked food on a conveyor or iron plate to the next process, a release oil that allows the cooked food to be peeled off by its own weight saves labor and reduces manpower. Furthermore, it contributes to hygiene.

  In order to obtain the mold release property of food, it is common to add lecithin to a cooking oil / fat composition from the viewpoint of economy and effect. Lecithin is a phospholipid product extracted mainly from soybeans. However, the cooking oil and fat composition using lecithin has a unique odor derived from lecithin. In addition, browning due to heating is likely to occur, and there is a serious drawback that the flavor and appearance of the cooked product are impaired.

  If no lecithin is added to the mold release oil, the food will adhere to cooking utensils during baking, and in the current situation where satisfactory release cannot be obtained, the odor and browning will be improved while maintaining the release characteristics of lecithin. Alternatively, there has been proposed a method for suppressing odor and browning by increasing the releasability of a cooking oil / fat composition containing lecithin and reducing the amount of lecithin added. For example, fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin is blended (Patent Document 1), lysolecithin obtained by lysing lecithin is blended (Patent Document 2), enzymatic degradation There exists a method of mix | blending the processed enzyme lecithin (patent document 3). However, modification of lecithin alone is not sufficient to prevent odor and heat browning.

  As another method, blending starch (Patent Document 4), silicone preparation, various emulsifiers, wax (Patent Document 5), and the like is also effective in improving mold release properties. The present inventors have also disclosed that lecithin and fine silicon dioxide are included in edible fats and oils so as to give high release properties (Patent Document 6). However, if the release oil blended with starch is used continuously for a long period of time, the carbonized residue adheres to cooking utensils and the like, resulting in a problem in food processing and time-consuming washing work. In addition, starch may impair the appearance and texture in cooking such as fried eggs, fried noodles, and fried rice.

On the other hand, the mold release effect of diglyceric acid mono fatty acid ester is also known (patent documents 7 to 9). These are limited to rice cooking as an alternative to lecithin or in combination with polyglycerin fatty acid esters. Therefore, a release oil that is used in combination with lecithin, silicon dioxide and the like and has excellent release properties under cooking conditions is not known at all.
Japanese Patent Laid-Open No. 2003-238984 JP-A-8-333378 Japanese Examined Patent Publication No. 6-754695 JP-A-5-030905 Japanese Patent No. 2569332 Japanese Patent Laid-Open No. 10-248488 Japanese Patent Laid-Open No. 9-191839 Japanese Patent Laid-Open No. 8-131071 Japanese Unexamined Patent Publication No. 4-217748

  Conventional release oils have been improved in certain peelability, but there is still a need for further improvement in peelability.

  The functions required of cooking oils and fat compositions containing mold release oil are further enhanced by increasing the types of foods to be handled, sauces, seasonings and the like. For example, as a recent trend in the food processing industry, in order to further improve the cooking sensation, processing such as burning the food material on an open fire or baking it on a charcoal fire has been applied. The surface temperature of cooking utensils, baking molds, and top plates in contact with food materials may exceed 250 ° C.

  By the way, the extract that elutes from the food material when heated evaporates on cooking utensils, baking molds, top plates, etc., and is in a so-called “burn” state. For certain food ingredients, moderately “cooked” food after cooking improves flavor and cooking and increases the value of the product. In the case of such a product category, heat coloring (browning) based on the cooking oil / fat composition is not positioned as a defect, but rather is accepted as a preferable phenomenon. However, this “burne” is meaningless if left on cooking utensils, baking molds, top plates, etc., and it is important that it adheres to the food material with a favorable appearance.

  The present inventors have found that the releasability of the food material itself and the preference of the appearance of “burnt” adhesion of the cooked food are other functions of the cooking fat composition. Therefore, the present inventors have taken up the preference of the appearance of the final cooked food as a second function other than the releasability required for cooking oil and fat compositions.

  Under industrial production conditions in which the food material is continuously heated at a high temperature, browning and thermal polymerization of the cooking oil / fat composition occur more vigorously in the portion heated by air than in the portion in contact with the cooked food. These imperfections in washing greatly affect the subsequent degradation of the mold release performance. Therefore, the present inventors paid attention to this phenomenon and took up ease of cleaning (ease of wiping off residue and dirt) as a third function required for cooking oils and fat compositions.

  The object of the present invention is to provide a cooking oil / fat composition that provides sufficient releasability and workability for food industry applications that are continuously cooked at high temperatures, and that imparts a good appearance (burnt) to the final cooked food. It is to be.

  As a result of intensive studies on cooking oil and fat compositions having the above-mentioned functions, the present inventors blended edible fats and oils with polyglyceric acid fatty acid ester and polyglycerin condensed ricinoleic acid ester, and further added fine silicon dioxide and lecithin. As a result, the cooking oil / fat composition retains excellent mold releasability even when cooking at high temperatures, while improving the appearance of the final cooked food, and dramatically improving the ease of cleaning iron plates and the like. The present invention has been completed by finding improvements.

  That is, the present invention provides a cooking oil / fat composition comprising an edible oil / fat, a polyglycerin fatty acid ester, a polyglycerin condensed ricinoleic acid ester, fine silicon dioxide, and lecithin. The cooking oil / fat composition of the present invention is used as a mold release oil, iron plate baking oil, or top plate oil.

  The content of the fine silicon dioxide is preferably 0.05 to 10% by weight. Furthermore, it is preferable to contain 0.05 to 5% by weight of the fine silicon dioxide having a particle size of 0.04 μm or less.

  The lecithin is preferably purified lecithin.

  Moreover, it is preferable that the said polyglycerol fatty acid ester consists of a diglycerol monooleic-acid fatty acid ester substantially.

  The present invention also provides a food product using the cooking oil / fat composition of the present invention.

  The cooking oil / fat composition of the present invention retains high releasability during heat cooking such as a fried process and a baking process. The cooking oil / fat composition of the present invention imparts a preferable burning feeling and cooking feeling to the final cooked food, thereby improving the appearance and flavor of the food. Furthermore, the cooking oil / fat composition of the present invention facilitates wiping off residue adhering to cooking utensils, baking molds, top plates, etc., and improves workability. Therefore, the cooking oil / fat composition of the present invention is suitable for use in a continuous production process using a conveyor or the like.

  Hereinafter, embodiments of the present invention will be described. The edible oil / fat blended in the cooking oil / fat composition of the present invention is not particularly limited as long as it is suitable for edible use. For example, as vegetable oils, soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil Oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm olein oil, Palm kernel oil, coconut oil, cacao butter, algal oil and the like can be mentioned. Animal fats and oils include beef tallow, lard, chicken oil, milk fat, fish oil, seal oil and the like.

  Formulated oil obtained by mixing two or more of the above fats and oils, a hardened oil obtained by hydrogenating fats and oils, a fractionated oil obtained by separating fats and oils into a solid part and a liquid part, a transesterified oil obtained by transesterifying fats and oils, In addition, edible oils and formulated oils obtained by combining a plurality of these treatments can also be used.

  Polyglycerin fatty acid ester is essential for the cooking oil / fat composition of the present invention. If the polyglycerin fatty acid ester is not added, sufficient releasability cannot be obtained. Furthermore, by using polyglycerin fatty acid ester (especially diglycerin fatty acid ester) and lecithin, which will be described later, in addition to the general mold release function that has been evaluated so far, it has been added for cooking purposes. Can be attached to the cooked food with a favorable appearance.

  The mechanism by which the above phenomenon occurs is not clear, but blending a polyglycerin fatty acid ester having a higher hydrophilicity than lecithin, especially diglycerin fatty acid ester, heats the cooking oil and fat composition containing the extract of food and lecithin. This is thought to be due to the increased familiarity between “Koke” and food ingredients. In addition, said content does not restrain the scope of the present invention.

  The polyglycerol fatty acid ester used in the present invention is not particularly limited by the type and number of constituent fatty acids and the degree of glycerol polymerization. Polyglycerol fatty acid ester may be individual, or can use 2 or more types together.

  The degree of polymerization of the polyglycerol fatty acid ester glycerol is specifically 2 to 10, preferably 2 to 6, and more preferably 2 (that is, diglycerol fatty acid ester).

  Particularly preferred is diglycerin monofatty acid ester. Diglycerin monofatty acid ester is a diglycerin residue in which one fatty acid is ester-bonded, and is generally used as an emulsifier for food additives. A diglycerin monofatty acid ester is generally produced by increasing the purity of a monoester suitable for the purpose by molecular distillation after an esterification reaction between diglycerin and a fatty acid or an ester exchange reaction between diglycerin and triglyceride. The monoester purity may be usually 30 to 100%, preferably 50% or more, and more preferably 70% or more.

  Specifically, the constituent fatty acid of the polyglycerin monofatty acid ester has 8 to 24 carbon atoms, preferably 8 to 22 carbon atoms, and more preferably 16 to 22 carbon atoms. Specific examples include oleic acid, linoleic acid, linolenic acid, myristic acid, palmitic acid, stearic acid, behenic acid, erucic acid, and the like. The constituent fatty acid may be either a saturated fatty acid or an unsaturated fatty acid, but is preferably an unsaturated fatty acid, more preferably oleic acid.

  Therefore, the most preferred polyglycerin fatty acid ester for the cooking oil / fat composition of the present invention consists essentially of diglycerin monooleate.

  In the cooking oil / fat composition of the present invention, the amount of the polyglycerin monofatty acid ester added is not particularly limited. Usually, it is 0.05 to 15% by weight, preferably 0.1 to 5% by weight, and particularly preferably 0.1 to 3% by weight.

  The polyglycerin condensed ricinoleic acid ester blended in the cooking oil / fat composition of the present invention is a kind of emulsifier which is a food additive. It is strongly lipophilic and is generally used as a powerful O / W emulsifier. In the present invention, the polyglycerin condensed ricinoleic acid ester is used to prevent precipitation and separation of lecithin. That is, if a polyglycerin-condensed ricinoleic acid ester is not added to the cooking oil / fat composition of the present invention, inappropriate properties appear as a cooking oil / fat composition such as lecithin separating.

  The polyglycerin condensed ricinoleic acid ester can be used without any particular restrictions on the number of bound fatty acids, the degree of polymerization of glycerin and the amount added. Polyglycerin condensed ricinoleic acid ester is obtained by esterifying condensed ricinoleic acid obtained by esterifying ricinoleic acid with polyglycerin.

  In the cooking oil / fat composition of the present invention, the polyglycerin condensed ricinoleic acid ester may be added usually in an amount of 0.01 to 10% by weight, preferably 0.1 to 5% by weight, and preferably 0.5 to 3% by weight. More preferred.

  The cooking oil / fat composition of the present invention requires the addition of fine silicon dioxide. If fine silicon dioxide is not added, necessary releasability cannot be obtained. Furthermore, the release properties can be remarkably improved by using the fine silicon dioxide and lecithin described later in combination. As a result, it is possible to improve the mold release effect that peels off by its own weight, which is required in recent food industry production continuous lines, and thus the yield of cooked foods.

  The fine silicon dioxide compounded in the cooking oil / fat composition of the present invention is a smooth substance having an average particle diameter of 15 μm or less, as described in the Food Additive Official Manual (Yodogawa Shoten, 7th Edition, 1999). It means a white fine powder with a touch.

  Examples of the fine silicon dioxide include those produced by (1) vapor phase method, (2) wet method, and (3) silica gel fine powder.

The finely divided silicon dioxide of (1) undergoes the following reaction by high-temperature hydrolysis of silicon tetrachloride in an oxyhydrogen flame:
Is obtained.

  In the fine silicon dioxide, the average particle size and particle size distribution have a great influence on the dispersibility and releasability of the particles in fats and oils. That is, the smaller the particle size and the more uniform the particle size distribution, the higher the dispersibility in fats and oils. As a result, it is possible to maintain a uniform state without settling for a necessary period.

  Unlike the silicon dioxide produced by the other production methods, the fine silicon dioxide produced by the vapor phase method (1) is produced at a high temperature of 1000 ° C. or higher, and thus is anhydrous immediately after production. Furthermore, it has a feature that the particle size is small compared to silicon dioxide produced by other manufacturing methods and has a very uniform particle size distribution. Therefore, silicon dioxide produced by the gas phase method is suitable as a component to be added to the cooking oil / fat composition of the present invention. The average particle size of the fine silicon dioxide by the vapor phase method is preferably 0.04 μm or less, more preferably 0.02 μm or less.

  As the finely divided silicon dioxide obtained by the gas phase method (1), commercially available products such as Aerosil manufactured by Nippon Aerosil Co., Ltd. and Reolosil manufactured by Tokuyama Co., Ltd. can be used.

  The silicon dioxide produced by the wet method (2) and the silica gel of (3) finely powdered has an average particle size of 15 μm or less, preferably 10 μm or less, particularly preferably 5 μm or less. Commercially available finely divided silicon dioxide (for example, silo page 720 manufactured by Fuji Silysia Chemical Ltd.) manufactured for food additives can be used.

  Compared with the vapor phase method, finely divided silicon dioxide of the wet method generally has a large particle size and a wide particle size distribution. For this reason, when finely divided silicon dioxide of the wet method is added alone to the cooking oil / fat composition, the period for maintaining a uniform state without sedimentation is somewhat shortened, the silicon dioxide is separated, and the viscosity of the cooking oil / fat composition is Phenomena such as dispersion may occur. Therefore, when adding the fine silicon dioxide of (2) and / or (3) to the cooking oil / fat composition of the present invention, the fine silicon dioxide of (1) may be blended at 30% or more of the total amount of silicon dioxide. Preferably, it is 50% or more particularly preferably.

  In the cooking oil / fat composition of the present invention, the amount of fine silicon dioxide added may be usually 0.05 to 12% by weight, preferably 0.05 to 10% by weight, and more preferably 0.1 to 10% by weight. When a part or all of the fine silicon dioxide having a particle size of 0.04 μm or less is used, it is preferably used at 0.05 to 5% by weight. When there is too much fine silicon dioxide, it may isolate | separate or the viscosity of the oil-fat composition for cooking may become high.

  In the cooking oil / fat composition of the present invention, addition of lecithin is essential. If lecithin is not added, the required releasability cannot be obtained. Lecithin is an emulsifier mainly composed of phospholipids. As the lecithin to be added to the cooking oil / fat composition of the present invention, soybean lecithin containing 30 to 40% by weight of oil obtained as a by-product when producing soybean oil is suitable. In addition, plant lecithin such as rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin may be used. In the present specification, these naturally-derived unpurified lecithins are referred to as crude lecithins. A commercially available crude lecithin can be used.

  The lecithin used in the cooking oil / fat composition of the present invention is obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from the crude lecithin using known techniques. It is preferable to use purified lecithin purified to a high purity (for example, 90% or more). A commercially available product can be used as the purified lecithin.

  Although the mechanism for improving the performance of cooking oil and fat compositions by using purified lecithin is not clear, impurities that do not have a mold release function, such as proteins and glycolipids contained in crude lecithin, are industrially continuously produced at high temperatures. It is assumed that browning and carbonization occur under heating, which hinders the subsequent washing process.

  Conventionally, a large amount of lecithin has been required to obtain sufficient release properties on the above production line, but on the other hand, the flavor of lecithin had an adverse effect on food. In the cooking oil / fat composition of the present invention, when used in combination with fine silicon dioxide, the releasability on the production line is remarkably improved, so the amount of lecithin added can be reduced. As a result, it becomes possible to use it in the minimum necessary amount while minimizing the influence of flavor. The amount of lecithin added to the cooking oil / fat composition of the present invention may be usually 0.01 to 10% by weight, particularly 0.1 to 5% by weight.

  The cooking oil / fat composition of the present invention includes a flavor, a seasoning, an emulsifier, a saccharide such as a saccharide (monosaccharide, disaccharide, oligosaccharide) or a polysaccharide; an amino acid, a peptide, a protein; Other auxiliary agents known in the field can be added within a range not impairing the effects of the present invention. The cooking oil / fat composition of the present invention may be liquid, pasty, or solid. The shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.

  As a method for producing the cooking fat composition of the present invention, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, fine silicon dioxide and lecithin are blended in edible fat and oil, heated to 40 to 100 ° C., dissolved, What is necessary is just to cool to room temperature after stirring.

  This invention also provides the foodstuff which uses the said oil-fat composition for cooking. The food materials are fried foods such as fried eggs, fried noodles, grilled meat, fried rice, and stir-fried vegetables; processed foods and doughs such as cakes, breads, pizzas, crepes, okonomiyaki; meats; seafood; eggs; Foods processed with cuts, mince, etc .; animal and vegetable protein-containing foods similar to the above foods. In addition, these food ingredients are cooked in a sauce containing salt, soy sauce, sugar, etc. before cooking, and can be given a good flavor and cooking feeling by heating to give an appropriate “burnt” Is also within the scope of the food material in the present invention. The cooking oil / fat composition of the present invention is applied to these food materials by brush or spray.

  Furthermore, the cooking oil / fat composition of the present invention is applied not only to food materials, but also applied to iron plates, etc. in the production of foods produced by placing the dough on an iron plate or mold and baking the dough. May be. In particular, good mold releasability can be obtained in food production using a continuous baking machine using a conveyor. The food after baking has a good peelability. Examples of such foods (baked products) include fried eggs, fried noodles, grilled meat, fried rice, fried vegetables, various fried foods, cakes, breads, pizzas, crepes, okonomiyaki, and the like.

  The cooking oil / fat composition of the present invention is also used for foods such as rice balls and sushi, in which food raw materials are filled in a mold, and then molded and die-cut. By applying the cooking oil / fat composition of the present invention to a mold, the peelability of the molded food is improved.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the examples.

[Examples 1 to 21, Comparative Examples 1 to 5]
(Preparation of cooking oil composition)
The oil composition for cooking according to the present invention (Examples 1 to 21) was prepared with the compositions shown in Tables 1 to 3. Moreover, the oil-fat composition for cooking of the composition shown in Table 4 was prepared as Comparative Examples 1-5. Here, as the fine silicon dioxide, those produced by the vapor phase method are Aerosil 200 (manufactured by Nippon Aerosil Co., Ltd.) having an average particle size of 0.01 μm, and those produced by the wet method are silo page 720 having an average particle size of 4 μm. (Fuji Silysia Chemical Co., Ltd.) was used. The product name: SLP Paste NP (manufactured by Sakai Oil Co., Ltd.) was used for the crude lecithin, and the product name: SLP White (manufactured by Sakai Oil Co., Ltd.) was used for the purified lecithin purified to high purity. Also, as the polyglycerin-condensed ricinoleic acid ester, trade name: SY Glyster CR-ED (manufactured by Sakamoto Pharmaceutical Co., Ltd.) was used.

  The blended cooking oil / fat composition was dissolved and stirred at 60 ° C., allowed to cool, filled into a sample bottle, and stored overnight at 25 ° C.

  Next, the condition after storage of each cooking oil / fat composition was evaluated for two items: uniformity and workability when applied to cooking utensils. The results are shown in Tables 1-4.

(Baking test, flavor test)
According to the following method, the baking test and flavor test of each cooking oil-fat composition were performed. All firing tests were conducted at n = 15.
1) Place an iron plate (25cm x 25cm) on the electric heating plate and heat to 230 ° C.
2) Drop 1.5g of cooking oil / fat composition on iron plate and heat for 30 seconds.
3) Thin the oil on the iron plate with filter paper. At this time, the surface temperature of the iron plate reaches 250 to 260 ° C.
4) Place pork (thin slices, reddish type) on an iron plate and heat only one side for 1 minute.
5) Lift the iron plate with pliers and turn it upside down. At that time, the ratio (number of sheets) at which the meat is peeled off by its own weight is measured. If it does not peel off, peel it off with chopsticks.
6) Pork's own weight exfoliation rate, baking yield based on the weight before and after fried pork, amount of scum on iron plate, sensation when meat was picked up when baked (peel strength), product appearance, residue of residue, The releasability is evaluated by the ease of wiping off the residue. Moreover, the product after baking evaluates the flavor of a product by a flavor test.

The self-weight peeling rate (n = 15) indicates how many pieces of self-weight have been peeled off as a percentage (%).

The firing yield was expressed as an average value of values measured by the following formula.

For other evaluation items, 1-5 points were assigned according to the following evaluation criteria.
The peel strength was evaluated on a five-point scale when the iron plate was turned upside down and the pork that did not fall under its own weight was peeled off from the iron plate with chopsticks.
5 points: Only the edge or part adheres to the iron plate and can be easily peeled off
4 points: Partially adheres to the iron plate and can be peeled off with light force
3 points: Partially adheres to the iron plate and can be peeled off with a slightly strong force
2 points: Almost all adhere to the iron plate and cannot be peeled off unless a strong force is applied.
1 point: The whole adheres to the iron plate and cannot be peeled off unless a strong force is applied.

As for the appearance of the product, the appearance of the baked pork surface was evaluated in five levels.
5 points: The surface is beautiful and the appetizing sensation is still good
4 points: The surface is partly raised but still has a favorable burn feeling
3 points: The surface is partly raised and no good burn remains
2 points: The whole surface stands up and some parts are broken.
1 point: The whole surface flutters and does not keep the shape of the product

As for the remaining amount of residue, the remaining amount and state of residue remaining on the iron plate after the firing test were evaluated in five stages.
5 points: There is no sticking of meat pieces, and a trace remains
4 points: Some pieces of meat are stuck, and traces remain slightly
3 points: Some pieces of meat are stuck, and the product mold remains relatively
2 points: Lots of meat sticks and the product mold remains clearly
1 point: Many pieces of meat stick, and part of the product remains on the iron plate

The wiping of the residue was evaluated on a five-point scale by wiping the iron plate with residue attached in hot water for about 20 seconds and then wiping with a Kim wipe.
5 points: Waste and dirt are removed when immersed in hot water
4 points: After dipping in hot water, you can wipe off dirt and dirt with a light force
3 points: After dipping in hot water, scraps and dirt can be wiped off with a relatively strong force
2 points: After dipping in hot water, some debris cannot be removed even if force is applied
1 point: After dipping in hot water, even if force is applied, many wastes cannot be removed

The flavor test was evaluated in five stages according to the following criteria.
5 points: very tasty and delicious
4 points: Flavor is good and there is some taste
3 points: Flavor is not particularly good, not particularly delicious or bad
2 points: There is a slightly different flavor from the original flavor of food, and the flavor is not good.
1 point: There is a distinct flavor different from the original flavor of food, and the flavor is not very good

The above evaluation results are shown in Tables 5-8.

The cooking oil / fat composition according to the present invention comprises:
In Example 3, the viscosity is slightly higher. In Example 4, some emulsifier precipitates and some inhomogeneity in viscosity. In Examples 8 and 11, some emulsifiers precipitate. In Example 17, some dioxide. Separation of silicon, difficulty in workability due to viscosity increase ・ In Example 18, some separation of silicon dioxide, slight difficulty in workability due to non-uniform viscosity ・ Property of separation of lecithin in Example 19 It was observed. However, these were not so fatal as to be used as cooking oil and fat compositions, and could withstand normal use. Moreover, according to a user's judgment, it could be used as a cooking oil and fat composition. In the other evaluation items in these examples, there was no unsuitable result as a cooking oil and fat composition, and excellent characteristics were shown.

  In other examples, storability, releasability of cooking, baking yield of products, peel strength, appearance of products, remaining amount of residue, wiping residue, and flavor test are all excellent as cooking oils and fat compositions. Had the characteristics.

  In Comparative Examples 1 to 5, in some items, the performance required as a cooking oil / fat composition is possessed, but the preservability, mold release of cooking, baking yield of products, peel strength, product appearance, Fatally unfavorable results such as a score of 2 or less as a cooking oil / fat composition in any of the remaining amount of residue, wiping off residue, and flavor test occurred. Therefore, it was judged that the use as a cooking oil and fat composition was difficult.

Claims (6)

  A cooking oil / fat composition comprising an edible oil / fat, a polyglycerin fatty acid ester, a polyglycerin condensed ricinoleic acid ester, fine silicon dioxide, and lecithin.   The cooking oil / fat composition according to claim 1, wherein the content of the fine silicon dioxide is 0.05 to 10% by weight.   The cooking oil / fat composition according to claim 1 or 2, comprising 0.05 to 5% by weight of the fine silicon dioxide having a particle size of 0.04 µm or less.   The cooking oil composition according to any one of claims 1 to 3, wherein the lecithin is purified lecithin.   5. The cooking oil / fat composition according to any one of claims 1 to 4, wherein the polyglycerin fatty acid ester is substantially composed of diglycerin monooleate.   The foodstuff which uses the oil-fat composition for cooking as described in any one of Claims 1-5.