JP2016174569A - Oil absorption inhibitor - Google Patents
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Abstract
Description
本発明は、調理における食品への吸油を抑制することが可能な吸油抑制剤に関する。 The present invention relates to an oil absorption inhibitor capable of suppressing oil absorption in food during cooking.
現在、非常に数多くのフライ食品が食卓にのぼっている。そのため、多くのフライ食品メーカーが今まで以上に良い商品を提供する為に研究を重ねている。現在フライ食品において課題になっていることの例として、吸油量の抑制がある。一般的にフライ食品は、フライの際に多量の油分を吸収する。 At present, a great number of fried foods are on the table. Therefore, many fried food manufacturers are researching to provide better products than ever before. An example of what is currently a problem in fried foods is the suppression of oil absorption. In general, fried foods absorb a large amount of oil during frying.
一方で、飽食の時代とされる近年では、国内外問わずに健康志向ブームがまだまだ継続しており、その一つとしてカロリー摂取量を控える傾向があり、油分の含量が多いフライ食品を控えようとする消費者が多く見られる。従って、吸油量が抑制された低カロリー且つおいしいフライ食品を提供することが求められている。さらには、生産者においても吸油量を抑制することは、フライ油の消費量の削減となり、製造コストの削減に繋がる。 On the other hand, in recent years, which is regarded as an era of satiety, there is still a health-oriented boom, both domestically and internationally. Many consumers are seen. Therefore, it is required to provide a low-calorie and delicious fried food with a reduced oil absorption. Furthermore, suppressing the oil absorption amount in the producer also reduces the consumption of frying oil, leading to a reduction in manufacturing costs.
これらの上記課題を解決すべく、フライ食品の吸油量を抑制する技術としては、製造設備への油きり装置の導入があるが、吸油の低減量の限界が課題となっている。
食品への添加による吸油抑制方法としては、生地やバッター液に含有させる方法とフライ油に含有させる方法の２つが存在する。
In order to solve these problems, as a technique for suppressing the oil absorption amount of fried foods, there is an introduction of an oil drilling device into a manufacturing facility, but the limit of the oil absorption reduction amount is a problem.
There are two methods for suppressing oil absorption by addition to foods: a method of containing it in dough or batter liquid and a method of containing it in frying oil.
生地に含有させる方法としては、ショ糖脂肪酸エステルなどを用いた技術（例えば、特許文献１参照。）やアルギン酸エステルなどを用いた技術（例えば、特許文献２参照。）があり。フライ油に含有させる方法としては、ショ糖脂肪酸エステルなどを用いた技術（例えば、特許文献３参照。）がある。しかし、何れにおいても吸油の低減量は、消費者が満足できるレベルではなかった。また、限られたフライ温度でしか効果がなかった。 As a method of making it contain in dough, there exist the technique (for example, refer patent document 1) using sucrose fatty acid ester etc., and the technique (for example, refer patent document 2) using alginic acid ester etc. As a method of making it contain in frying oil, there exists the technique (for example, refer patent document 3) using sucrose fatty acid ester. However, in any case, the reduction in oil absorption was not at a level that would be satisfactory to consumers. Moreover, it was effective only at a limited fried temperature.
本発明の目的は、調理における吸油を抑制し、カロリーが低減された食品を簡便に製造するための吸油抑制剤を提供することである。 An object of the present invention is to provide an oil absorption inhibitor for easily producing a food product that suppresses oil absorption during cooking and has reduced calories.
本発明者らは、グリセリン飽和脂肪酸エステル及びポリグリセリン飽和脂肪酸エステルを４０：６０から６０：４０の割合で混合し、水酸基価が１２０から１７０の範囲に調製し、且つ粒度３５５μｍ以上が全体の５０％以下に調製することで上記課題を解決するに至った。 The present inventors mixed glycerin saturated fatty acid ester and polyglycerin saturated fatty acid ester in a ratio of 40:60 to 60:40, prepared a hydroxyl value in the range of 120 to 170, and a particle size of 355 μm or more was 50 in total. The above problems have been solved by adjusting the content to less than or equal to%.
本発明の吸油抑制剤は、食品の吸油を抑制できるという利点がある。本発明の吸油抑制剤を用いることによって、食品における吸油を抑制し、カロリーが低減されたフライ食品を簡便に製造することが可能となる。 The oil absorption inhibitor of the present invention has an advantage that oil absorption of food can be suppressed. By using the oil absorption inhibitor of the present invention, it is possible to easily produce a fried food in which oil absorption in food is suppressed and calories are reduced.
以下、本発明について詳細に説明する。
本発明で使用されるグリセリン飽和脂肪酸エステルのグリセリンは、特に限定するものではないが、モノグリセリンが好ましい。また、動植物由来油脂であれば特に限定するものではないが、植物由来が好ましい。構成脂肪酸としては、動植物由来油脂であれば特に限定するものではないが、植物由来が好ましい。種類としては飽和脂肪酸であれば特に限定するものではないが、ステアリン酸、ベヘニン酸が好ましく、最も好ましくはベヘニン酸にすることでさらに高い吸油抑制効果を得ることができる。グリセリンとのエステル化反応は公知の方法で製造される。本発明品の製造方法を特に限定するものではないが、例えばアルカリ触媒下又は酸触媒下にて常圧又は減圧下でエステル化することができる。具体的にはグリセリン、脂肪酸、触媒を仕込み、窒素ガス気流化で１６０℃から２６０℃の温度で遊離脂肪酸が無くなるまで反応させて得ることができる。得られたグリセリン飽和脂肪酸エステルは製品の使用上の要求によっては、高真空蒸留器による分子蒸留によって精製することも可能であり、公知のいかなる方法であれば精製することが可能である。反応後の水酸基価は、特に限定するものではないが、１００以下になるようにエステル化させることが好ましく、さらに好ましくは５０以下となるようにエステル化反応させることで、さらに高い吸油抑制効果を得ることができる。
Hereinafter, the present invention will be described in detail.
Although glycerol of the glycerol saturated fatty acid ester used by this invention is not specifically limited, Monoglycerol is preferable. Moreover, although it will not specifically limit if it is fats and oils derived from animals and plants, Plant origin is preferable. The constituent fatty acid is not particularly limited as long as it is an oil derived from animals and plants, but is preferably derived from plants. The type is not particularly limited as long as it is a saturated fatty acid, but stearic acid and behenic acid are preferable, and most preferable oil absorption suppression effect can be obtained by using behenic acid. The esterification reaction with glycerin is produced by a known method. Although the manufacturing method of this invention product is not specifically limited, For example, it can esterify under a normal pressure or pressure reduction under an alkali catalyst or an acid catalyst. Specifically, it can be obtained by charging glycerin, a fatty acid and a catalyst and reacting them at a temperature of 160 ° C. to 260 ° C. until free fatty acid disappears by flowing nitrogen gas. The obtained glycerin saturated fatty acid ester can be purified by molecular distillation using a high-vacuum distiller depending on the usage requirements of the product, and can be purified by any known method. The hydroxyl value after the reaction is not particularly limited, but is preferably esterified so that it is 100 or less, more preferably 50% or less, so that an even higher oil absorption suppression effect can be obtained. Can be obtained.
本発明で使用されるポリグリセリン飽和脂肪酸エステルの平均重合度は、特に限定するものではないが、２から４０が好ましく、さらに好ましくは、３から１０にすることでより高い吸油抑制効果を得ることができる。構成脂肪酸としては、動植物由来油脂であれば特に限定するものではないが、植物由来が好ましい。種類としては飽和脂肪酸であれば特に限定するものではないが、ステアリン酸、ベヘニン酸が好ましく、最も好ましくはステアリン酸にすることでさらに高い吸油抑制効果を得ることができる。ポリグリセリンは、グリセリン、グリシドール又はエピクロルヒドリンによる重合反応であれば、いずれも使用することができる。ポリグリセリンとのエステル化反応は公知の方法で製造される。例えばアルカリ触媒下又は酸触媒下にて常圧又は減圧下でエステル化することができる。具体的にはポリグリセリン、脂肪酸、触媒を仕込み、窒素ガス気流化で１６０℃から２６０℃の温度で遊離脂肪酸が無くなるまで反応させて得ることができる。得られたポリグリセリン飽和脂肪酸エステルは製品の使用上の要求によっては、高真空蒸留器による分子蒸留によって精製することも可能であり、公知のいかなる方法であれば精製することが可能である。反応後の水酸基価は、特に限定するものではないが、１００以下になるようにエステル化させることが好ましく、さらに好ましくは５０以下となるようにエステル化反応させることで、さらに高い吸油抑制効果を得ることができる。 The average degree of polymerization of the polyglycerol saturated fatty acid ester used in the present invention is not particularly limited, but is preferably 2 to 40, and more preferably 3 to 10 to obtain a higher oil absorption suppression effect. Can do. The constituent fatty acid is not particularly limited as long as it is an oil derived from animals and plants, but is preferably derived from plants. The type is not particularly limited as long as it is a saturated fatty acid, but stearic acid and behenic acid are preferable. Most preferably, stearic acid can provide a higher oil absorption suppressing effect. Any polyglycerin can be used as long as it is a polymerization reaction with glycerin, glycidol or epichlorohydrin. The esterification reaction with polyglycerin is produced by a known method. For example, the esterification can be performed under normal pressure or reduced pressure under an alkali catalyst or an acid catalyst. Specifically, it can be obtained by charging polyglycerol, a fatty acid, and a catalyst and reacting them at a temperature of 160 ° C. to 260 ° C. until free fatty acid disappears by flowing nitrogen gas. The obtained polyglycerin saturated fatty acid ester can be purified by molecular distillation using a high-vacuum distiller depending on the usage requirements of the product, and can be purified by any known method. The hydroxyl value after the reaction is not particularly limited, but is preferably esterified so that it is 100 or less, more preferably 50% or less, so that an even higher oil absorption suppression effect can be obtained. Can be obtained.
本発明におけるグリセリン飽和脂肪酸エステルとポリグリセリン脂肪酸エステルの配合比率は４０：６０から６０：４０の割合であれば特に限定するものではないが、４５：５５から５５：４５の割合で混合することが好ましく、さらに好ましくは、５０：５０の割合で混合することでさらに高い吸油抑制効果を得ることができる。 The blending ratio of the glycerin saturated fatty acid ester and the polyglycerin fatty acid ester in the present invention is not particularly limited as long as it is a ratio of 40:60 to 60:40, but may be mixed at a ratio of 45:55 to 55:45. More preferably, it is possible to obtain a higher oil absorption suppressing effect by mixing at a ratio of 50:50.
本発明におけるモノグリセリン飽和脂肪酸エステルとポリグリセリン脂肪酸エステルの混合方法は特に限定するものではないが、８０℃から１００℃で溶解混合することが好ましく、さらに好ましくは、８０℃から１００℃で撹拌しながらモノグリセリン飽和脂肪酸エステルとポリグリセリン脂肪酸エステルが均質となるように溶解混合することさらに高い吸油抑制効果を得ることができる。 The mixing method of the monoglycerol saturated fatty acid ester and the polyglycerol fatty acid ester in the present invention is not particularly limited, but it is preferable to dissolve and mix at 80 ° C. to 100 ° C., more preferably, stirring at 80 ° C. to 100 ° C. However, a higher oil absorption suppression effect can be obtained by dissolving and mixing so that the monoglycerol saturated fatty acid ester and the polyglycerol fatty acid ester are homogeneous.
本発明における水酸基価は特に限定するものではないが、１２０から１７０の範囲になるようにすることが好ましく、さらに好ましくは、１４０〜１５０にすることでさらに高い吸油抑制効果を得ることができる。水酸基価の調整は、反応中に適宜測定することで把握可能で、目的の水酸基価に達した段階で、反応温度を急激に室温まで低下させることで反応を停止させることができるため、任意に調整が可能である。尚、本明細書において水酸基価とは基準油脂試験分析方法（ピリジン無水酢酸法）によって測定した値である。 The hydroxyl value in the present invention is not particularly limited, but is preferably in the range of 120 to 170, and more preferably 140 to 150, an even higher oil absorption suppression effect can be obtained. The adjustment of the hydroxyl value can be grasped by measuring it appropriately during the reaction, and when the target hydroxyl value is reached, the reaction can be stopped by rapidly lowering the reaction temperature to room temperature. Adjustment is possible. In the present specification, the hydroxyl value is a value measured by a standard oil and fat test analysis method (pyridine acetic anhydride method).
本発明における粒度は特に限定するものではないが、３５５μｍ以上が全体の３１〜５０％にすることが好ましく、さらに好ましくは、３０％以下とすることでさらに高い吸収抑制効果を得ることができる。
また、本発明品である吸油抑制剤の使用方法としては、特に限定するものではないが、よく分散させることが好ましく、さらに好ましくは、生地やバッター液によく分散させることが好ましい。
The particle size in the present invention is not particularly limited, but preferably 355 μm or more is 31 to 50% of the whole, and more preferably 30% or less, thereby obtaining a higher absorption suppressing effect.
Further, the method of using the oil absorption inhibitor which is the product of the present invention is not particularly limited, but it is preferably dispersed well, more preferably dispersed well in the dough or batter liquid.
本発明品を使用する食品の種類は特に限定するものではないが、調理工程で食用油使用するものが好ましく、さらに好ましくは、フライ食品が好ましい。
フライ食品の種類としてはスナック菓子、ポテトフライ、ドーナツ、フライ麺及びてんぷらなどがあげられる。
Although the kind of foodstuff using this invention product is not specifically limited, What uses edible oil in a cooking process is preferable, More preferably, fried food is preferable.
Examples of the types of fried foods include snacks, potato fries, donuts, fried noodles and tempura.
本発明を使用する食品の調理温度は、特に限定するものではなく、幅広い調理温度において同様の効果を発揮するが、１６０℃から１８０℃の調理温度が好ましい。
さらには、本発明品は製造工程に食用油を使用する食品の全てにおいて応用が可能である。例えば、フライ工程後に冷凍保存される冷凍食品においても、同様の効果を発揮する。
The cooking temperature of the food using the present invention is not particularly limited, and the same effect is exhibited in a wide range of cooking temperatures, but a cooking temperature of 160 ° C. to 180 ° C. is preferable.
Furthermore, the product of the present invention can be applied to all foods that use edible oil in the production process. For example, the same effect is exhibited also in the frozen food preserve | saved frozen after a frying process.
本発明品の食品中での使用量としては、特に限定するものではなく、商品の種類、期待効果などの度合いによって異なるが、一般的に対粉０．２〜０．５重量％になるように添加することが好ましい。これより添加量が少な過ぎる場合は効果が発現せず、逆に多過ぎると製造費用として高コストとなり、産業上の使用を考慮すると好ましくない。
以下に本発明品を実施例として記載するが、これは本発明品を単に説明するだけのものであって、本発明品をなんら限定するものではない。
The amount of the product of the present invention used in the food is not particularly limited, and varies depending on the type of product, expected effect, etc., but generally it is 0.2 to 0.5% by weight of the powder. It is preferable to add to. If the added amount is too small, the effect is not exhibited. On the contrary, if the added amount is too large, the production cost is high, which is not preferable in view of industrial use.
In the following, the product of the present invention will be described as examples, but this is merely to explain the product of the present invention, and does not limit the product of the present invention.
実施例１
平均重合度が６のポリグリセリン１８．１ｇとステアリン酸８１．９ｇ、リン酸触媒を反応容器にいれ、窒素気流下、２６０℃達温後に、水酸基価が１５になるように２時間以上エステル化反応させて、反応液が透明になるまで温度を一定に保ち、透明になってから水酸基価を測定し、水酸基価が１０であることを確認し、冷却後に回収することで本発明品のポリグリセリンステアリン酸エステルを得た。続いて、グリセリン１８．１ｇとベヘニン酸８１．９ｇを水酸基価が２８６になるように同様にエステル化反応させて本発明品であるグリセリンベヘニン酸エステルを調整した。さらに上記ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇを水酸基価が１４５になるように溶解混合した後に、室温まで冷却し、粒度３５５μｍ以上が全体の３０％以下となるように粉砕後に篩分別することで本発明品１を得た。
Example 1
Polyglycerin having an average degree of polymerization of 18.1 g, stearic acid 81.9 g, and phosphoric acid catalyst are placed in a reaction vessel, and after esterification at a temperature of 260 ° C. in a nitrogen stream, esterification is performed for 2 hours or longer so that the hydroxyl value becomes 15. The reaction is carried out, the temperature is kept constant until the reaction solution becomes transparent, the hydroxyl value is measured after becoming transparent, it is confirmed that the hydroxyl value is 10, and the product is recovered after cooling. A glycerin stearic acid ester was obtained. Subsequently, 18.1 g of glycerin and 81.9 g of behenic acid were similarly esterified so that the hydroxyl value was 286 to prepare glycerin behenic acid ester as the product of the present invention. Furthermore, after dissolving and mixing 50 g of the above polyglyceryl stearate ester and 50 g of glycerin behenic acid ester so that the hydroxyl value is 145, the mixture is cooled to room temperature and pulverized so that the particle size of 355 μm or more is 30% or less of the whole. The product 1 of the present invention was obtained by sieving.
実施例２
ポリグリセリン脂肪酸エステルの脂肪酸がパルミチン酸を用いた以外は、実施例１記載の方法に従い調製して本発明品２を得た。
Example 2
Except that the fatty acid of the polyglycerin fatty acid ester used palmitic acid, it was prepared according to the method described in Example 1 to obtain Product 2 of the present invention.
実施例３
グリセリン脂肪酸エステルの脂肪酸がミリスチン酸を用いた以外は、実施例１記載の方法に従い調製して本発明品３を得た。
Example 3
This invention product 3 was obtained by preparing according to the method described in Example 1 except that the fatty acid of glycerin fatty acid ester used myristic acid.
実施例４
ポリグリセリン脂肪酸エステルの脂肪酸がラウリン酸、グリセリン脂肪酸エステルの脂肪酸がパルミチン酸をそれぞれ用いた以外は、実施例１記載の方法に従い調製して本発明品４を得た。
Example 4
Preparation 4 was obtained according to the method described in Example 1, except that the polyglycerol fatty acid ester used was lauric acid, and the glycerol fatty acid ester used palmitic acid.
実施例５
ポリグリセリン脂肪酸エステルの脂肪酸がパルミチン酸、グリセリン脂肪酸エステルの脂肪酸がステアリン酸をそれぞれ用いた以外は実施例１記載の方法に従い調製し、本発明品５を得た。
Example 5
Preparation 5 was obtained according to the method described in Example 1 except that the fatty acid of the polyglycerol fatty acid ester was palmitic acid and the fatty acid of the glycerol fatty acid ester was stearic acid.
実施例６
ポリグリセリンステアリン酸エステル５５ｇとグリセリンベヘニン酸エステル４５ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品６を得た。
Example 6
A product 6 of the present invention was obtained in the same manner as in Example 1 except that 55 g of polyglycerin stearic acid ester and 45 g of glycerin behenic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例７
ポリグリセリンステアリン酸エステル４５ｇとグリセリンベヘニン酸エステル５５ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品７を得た。
Example 7
A product 7 of the present invention was obtained in the same manner as in Example 1 except that 45 g of polyglycerol stearic acid ester and 55 g of glycerin behenic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例８
ポリグリセリンステアリン酸エステル６０ｇとグリセリンベヘニン酸エステル４０ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品８を得た。
Example 8
A product 8 of the present invention was obtained in the same manner as in Example 1 except that 60 g of polyglycerol stearate and 40 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例９
ポリグリセリンステアリン酸エステル４０ｇとグリセリンベヘニン酸エステル６０ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品９を得た。
Example 9
Preparation 9 of the present invention was obtained in the same manner as in Example 1 except that 40 g of polyglycerol stearate and 60 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例１０
平均重合度が６のポリグリセリン１８．１ｇとステアリン酸８１．９ｇ、リン酸触媒を反応容器にいれ、窒素気流下、２６０℃達温後に、水酸基価が１５になるように２時間以上エステル化反応させて、反応液が透明になるまで温度を一定に保ち、透明になってから水酸基価を測定し、水酸基価が１０であることを確認し、冷却後に粒度３５５μｍ以上が全体の３０％以下となるように粉砕後に篩分別することで本発明品のポリグリセリンステアリン酸エステルを得た。続いて、グリセリン１８．１ｇとベヘニン酸８１．９ｇを水酸基価が２８６になるように同様にエステル化反応させて冷却後に粒度３５５μｍ以上が全体の３０％以下となるように粉砕後に篩分別することで本発明品であるグリセリンベヘニン酸エステルを調整した。さらに上記ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇをビニル袋に入れて均質になるように混合することで本発明品１０を得た。
Example 10
Polyglycerin having an average degree of polymerization of 18.1 g, stearic acid 81.9 g, and phosphoric acid catalyst are placed in a reaction vessel, and after esterification at a temperature of 260 ° C. in a nitrogen stream, esterification is performed for 2 hours or longer so that the hydroxyl value becomes 15. React and keep the temperature constant until the reaction solution becomes transparent, measure the hydroxyl value after becoming transparent, confirm that the hydroxyl value is 10, and after cooling, the particle size of 355 μm or more is 30% or less of the whole The polyglycerol stearate ester of the present invention was obtained by sieving after grinding so that Subsequently, 18.1 g of glycerin and 81.9 g of behenic acid are similarly esterified so that the hydroxyl value is 286, and after cooling, after pulverization so that the particle size of 355 μm or more is 30% or less of the whole The glycerin behenic acid ester which is the product of the present invention was prepared. Furthermore, 50 g of the above polyglyceryl stearic acid ester and 50 g of glycerin behenic acid ester were put in a vinyl bag and mixed so as to be homogeneous to obtain the product 10 of the present invention.
実施例１１
ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇを水酸基価が１２０になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品１１を得た。
Example 11
A product 11 of the present invention was obtained in the same manner as in Example 1 except that 50 g of polyglycerol stearate ester and 50 g of glycerol behenate ester were dissolved and mixed so that the hydroxyl value was 120.
実施例１２
ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇを水酸基価が１７０になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品１２を得た。
Example 12
A product 12 of the present invention was obtained in the same manner as in Example 1 except that 50 g of polyglycerol stearate and 50 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 170.
実施例１３
ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇを水酸基価が１００になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品１３を得た。
Example 13
A product 13 of the present invention was obtained in the same manner as in Example 1 except that 50 g of polyglycerol stearate and 50 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 100.
実施例１４
ポリグリセリンステアリン酸エステル５０ｇとグリセリンベヘニン酸エステル５０ｇを水酸基価が２００になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品１４を得た。
Example 14
A product 14 of the present invention was obtained in the same manner as in Example 1 except that 50 g of polyglycerol stearate and 50 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 200.
実施例１５
粒度３５５μｍ以上が全体の３１から５０％となるように粉砕後に篩分別すること以外は実施例１と同じ方法に従い調製し、本発明品１５を得た。
Example 15
A product 15 of the present invention was obtained in the same manner as in Example 1 except that the particle size of 355 μm or more was sieved after pulverization so as to be 31 to 50% of the whole.
実施例１６
粒度３５５μｍ以上が全体の５１％以上となるように粉砕後に篩分別すること以外は実施例１と同じ方法に従い調製し、本発明品１６を得た。
Example 16
A product 16 of the present invention was obtained in the same manner as in Example 1 except that sieving was performed after pulverization so that the particle size of 355 μm or more was 51% or more of the whole.
実施例１７
ポリグリセリンパルミチン酸エステル５５ｇとグリセリンベヘニン酸エステル４５ｇを水酸基価が１４５になるように溶解混合した以外は実施例２と同じ方法に従い調製し、本発明品１７を得た。
Example 17
A product 17 of the present invention was obtained in the same manner as in Example 2 except that 55 g of polyglycerol palmitate and 45 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例１８
ポリグリセリンパルミチン酸エステル４５ｇとグリセリンベヘニン酸エステル５５ｇを水酸基価が１４５になるように溶解混合した以外は実施例２と同じ方法に従い調製し、本発明品１８を得た。
Example 18
A product 18 of the present invention was obtained in the same manner as in Example 2 except that 45 g of polyglycerol palmitate and 55 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例１９
ポリグリセリンパルミチン酸エステル６０ｇとグリセリンベヘニン酸エステル４０ｇを水酸基価が１４５になるように溶解混合した以外は実施例２と同じ方法に従い調製し、本発明品１９を得た。
Example 19
Preparation 19 of the present invention was obtained in the same manner as in Example 2 except that 60 g of polyglycerol palmitate and 40 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例２０
ポリグリセリンパルミチン酸エステル４０ｇとグリセリンベヘニン酸エステル６０ｇを水酸基価が１４５になるように溶解混合した以外は実施例２と同じ方法に従い調製し、本発明品２０を得た。
Example 20
A product 20 of the present invention was obtained in the same manner as in Example 2 except that 40 g of polyglycerol palmitate and 60 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
実施例２１
ポリグリセリンステアリン酸エステル５５ｇとグリセリンミリスチン酸エステル４５ｇを水酸基価が１４５になるように溶解混合した以外は実施例３と同じ方法に従い調製し、本発明品２１を得た。
Example 21
A product 21 of the present invention was obtained in the same manner as in Example 3 except that 55 g of polyglycerol stearic acid ester and 45 g of glycerol myristic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例２２
ポリグリセリンステアリン酸エステル４５ｇとグリセリンミリスチン酸エステル５５ｇを水酸基価が１４５になるように溶解混合した以外は実施例３と同じ方法に従い調製し、本発明品２２を得た。
Example 22
A product 22 of the present invention was obtained in the same manner as in Example 3 except that 45 g of polyglycerol stearic acid ester and 55 g of glycerol myristic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例２３
ポリグリセリンステアリン酸エステル６０ｇとグリセリンミリスチン酸エステル４０ｇを水酸基価が１４５になるように溶解混合した以外は実施例３と同じ方法に従い調製し、本発明品２３を得た。
Example 23
A product 23 of the present invention was obtained in the same manner as in Example 3 except that 60 g of polyglycerol stearate ester and 40 g of glycerol myristic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例２４
ポリグリセリンステアリン酸エステル４０ｇとグリセリンミリスチン酸エステル６０ｇを水酸基価が１４５になるように溶解混合した以外は実施例３と同じ方法に従い調製し、本発明品２４を得た。
Example 24
A product 24 of the present invention was obtained in the same manner as in Example 3 except that 40 g of polyglycerol stearic acid ester and 60 g of glycerin myristic acid ester were dissolved and mixed so that the hydroxyl value was 145.
実施例２５
ポリグリセリンラウリン酸エステル５５ｇとグリセリンパルミチン酸エステル４５ｇを水酸基価が１４５になるように溶解混合した以外は実施例４と同じ方法に従い調製し、本発明品２５を得た。
Example 25
A product 25 of the present invention was obtained in the same manner as in Example 4 except that 55 g of polyglycerol laurate and 45 g of glycerol palmitate were dissolved and mixed so that the hydroxyl value was 145.
実施例２６
ポリグリセリンラウリン酸エステル４５ｇとグリセリンパルミチン酸エステル５５ｇを水酸基価が１４５になるように溶解混合した以外は実施例４と同じ方法に従い調製し、本発明品２６を得た。
Example 26
A product of the present invention 26 was obtained in the same manner as in Example 4 except that 45 g of polyglycerol laurate and 55 g of glycerol palmitate were dissolved and mixed so that the hydroxyl value was 145.
実施例２７
ポリグリセリンラウリン酸エステル６０ｇとグリセリンパルミチン酸エステル４０ｇを水酸基価が１４５になるように溶解混合した以外は実施例４と同じ方法に従い調製し、本発明品２７を得た。
Example 27
A product 27 of the present invention was obtained in the same manner as in Example 4 except that 60 g of polyglycerol laurate and 40 g of glycerol palmitate were dissolved and mixed so that the hydroxyl value was 145.
実施例２８
ポリグリセリンラウリン酸エステル４０ｇとグリセリンパルミチン酸エステル６０ｇを水酸基価が１４５になるように溶解混合した以外は実施例４と同じ方法に従い調製し、本発明品２８を得た。
Example 28
A product 28 of the present invention was obtained in the same manner as in Example 4 except that 40 g of polyglycerol laurate and 60 g of glycerol palmitate were dissolved and mixed so that the hydroxyl value was 145.
実施例２９
ポリグリセリンステアリン酸エステル５５ｇとグリセリンベヘニン酸エステル４５ｇをビニル袋に入れて均質になるように混合した以外は実施例１０と同じ方法に従い調製し、本発明品２９を得た。
Example 29
A product 29 of the present invention was obtained in the same manner as in Example 10 except that 55 g of polyglycerol stearate ester and 45 g of glycerol behenate ester were mixed in a vinyl bag so as to be homogeneous.
実施例３０
ポリグリセリンステアリン酸エステル４５ｇとグリセリンベヘニン酸エステル５５ｇをビニル袋に入れて均質になるように混合した以外は実施例１０と同じ方法に従い調製し、本発明品３０を得た。
Example 30
A product 30 of the present invention was obtained in the same manner as in Example 10 except that 45 g of polyglycerol stearate ester and 55 g of glycerol behenate ester were placed in a vinyl bag and mixed so as to be homogeneous.
実施例３１
ポリグリセリンステアリン酸エステル６０ｇとグリセリンベヘニン酸エステル４０ｇをビニル袋に入れて均質になるように混合した以外は実施例１０と同じ方法に従い調製し、本発明品３１を得た。
Example 31
A product 31 of the present invention was obtained in the same manner as in Example 10 except that 60 g of polyglycerol stearate ester and 40 g of glycerol behenate ester were put in a vinyl bag and mixed so as to be homogeneous.
実施例３２
ポリグリセリンステアリン酸エステル４０ｇとグリセリンベヘニン酸エステル６０ｇをビニル袋に入れて均質になるように混合した以外は実施例１０と同じ方法に従い調製し、本発明品３２を得た。
Example 32
40 g of polyglycerol stearic acid ester and 60 g of glycerin behenic acid ester were prepared in the same manner as in Example 10 except that they were mixed in a vinyl bag so as to be homogeneous, whereby a product 32 of the present invention was obtained.
実施例３３
ポリグリセリンステアリン酸エステル５５ｇとグリセリンベヘニン酸エステル４５ｇを水酸基価が１２０になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品３３を得た。
Example 33
A product 33 of the present invention was obtained in the same manner as in Example 1 except that 55 g of polyglycerol stearate and 45 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 120.
実施例３４
ポリグリセリンステアリン酸エステル４５ｇとグリセリンベヘニン酸エステル５５ｇを水酸基価が１２０になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品３４を得た。
Example 34
A product 34 of the present invention was obtained in the same manner as in Example 1 except that 45 g of polyglycerol stearic acid ester and 55 g of glycerin behenic acid ester were dissolved and mixed so that the hydroxyl value was 120.
実施例３５
ポリグリセリンステアリン酸エステル６０ｇとグリセリンベヘニン酸エステル４０ｇを水酸基価が２００になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品３５を得た。
Example 35
A product 35 of the present invention was obtained in the same manner as in Example 1 except that 60 g of polyglycerol stearate and 40 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 200.
実施例３６
ポリグリセリンステアリン酸エステル４０ｇとグリセリンベヘニン酸エステル６０ｇを水酸基価が２００になるように溶解混合した以外は実施例１と同じ方法に従い調製し、本発明品３６を得た。
Example 36
A product 36 of the present invention was obtained in the same manner as in Example 1 except that 40 g of polyglycerol stearate ester and 60 g of glycerol behenate ester were dissolved and mixed so that the hydroxyl value was 200.
実施例３７
粒度３５５μｍ以上が全体の３１から５０％となるように粉砕後に篩分別すること以外は実施例６と同じ方法に従い調製し、本発明品３７を得た。
Example 37
A product 37 of the present invention was obtained in the same manner as in Example 6 except that sieving was performed after pulverization so that the particle size of 355 μm or more was 31 to 50% of the total.
実施例３８
粒度３５５μｍ以上が全体の５１％以上となるように粉砕後に篩分別すること以外は実施例７と同じ方法に従い調製し、本発明品３８を得た。
Example 38
A product 38 of the present invention was obtained in the same manner as in Example 7 except that pulverization was performed after pulverization so that the particle size of 355 μm or more was 51% or more of the whole.
実施例３９
粒度３５５μｍ以上が全体の３１から５０％となるように粉砕後に篩分別すること以外は実施例８と同じ方法に従い調製し、本発明品３９を得た。
Example 39
A product 39 of the present invention was obtained in the same manner as in Example 8 except that sieving was performed after pulverization so that the particle size of 355 μm or more would be 31 to 50% of the total.
実施例４０
粒度３５５μｍ以上が全体の５１％以上となるように粉砕後に篩分別すること以外は実施例９と同じ方法に従い調製し、本発明品４０を得た。
Example 40
A product 40 of the present invention was obtained in the same manner as in Example 9 except that sieving was performed after pulverization so that the particle size of 355 μm or more was 51% or more of the whole.
比較例１
グリセリン脂肪酸エステルの脂肪酸がオレイン酸を用いた以外は、実施例１記載の方法に従い調製して比較品１を得た。
Comparative Example 1
A comparative product 1 was obtained by preparing according to the method described in Example 1 except that the fatty acid of the glycerin fatty acid ester used oleic acid.
比較例２
ポリグリセリン脂肪酸エステルの脂肪酸がオレイン酸を用いた以外は、実施例１記載の方法に従い調製して比較品２を得た。
Comparative Example 2
Comparative product 2 was obtained by preparing according to the method described in Example 1, except that oleic acid was used as the fatty acid of the polyglycerol fatty acid ester.
比較例３
ポリグリセリン脂肪酸エステルの脂肪酸がリノール酸、グリセリン脂肪酸エステルの脂肪酸がオレイン酸をそれぞれ用いた以外は、実施例１記載の方法に従い調製して比較品３を得た。
Comparative Example 3
A comparative product 3 was obtained by preparing according to the method described in Example 1, except that the fatty acid of the polyglycerin fatty acid ester was linoleic acid and the fatty acid of the glycerin fatty acid ester was oleic acid.
比較例４
ポリグリセリンステアリン酸エステル７０ｇとグリセリンベヘニン酸エステル３０ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、比較品４を得た。
Comparative Example 4
Comparative product 4 was obtained in the same manner as in Example 1 except that 70 g of polyglycerol stearate ester and 30 g of glycerol behenate ester were dissolved and mixed so that the hydroxyl value was 145.
比較例５
ポリグリセリンステアリン酸エステル３０ｇとグリセリンベヘニン酸エステル７０ｇを水酸基価が１４５になるように溶解混合した以外は実施例１と同じ方法に従い調製し、比較品５を得た。
Comparative Example 5
Comparative product 5 was obtained in the same manner as in Example 1 except that 30 g of polyglycerol stearate ester and 70 g of glycerol behenate ester were dissolved and mixed so that the hydroxyl value was 145.
比較例６
ポリグリセリンパルミチン酸エステル７０ｇとグリセリンベヘニン酸エステル３０ｇを水酸基価が１４５になるように溶解混合した以外は実施例２と同じ方法に従い調製し、比較品６を得た。
Comparative Example 6
Comparative product 6 was obtained in the same manner as in Example 2 except that 70 g of polyglycerol palmitate and 30 g of glycerol behenate were dissolved and mixed so that the hydroxyl value was 145.
比較例７
ポリグリセリンステアリン酸エステル５５ｇとグリセリンオレイン酸エステル４５ｇを水酸基価が１４５になるように溶解混合した以外は比較例１と同じ方法に従い調製し、比較品７を得た。
Comparative Example 7
Comparative product 7 was obtained in the same manner as in Comparative Example 1 except that 55 g of polyglycerol stearate ester and 45 g of glycerol oleate ester were dissolved and mixed so that the hydroxyl value was 145.
比較例８
ポリグリセリンステアリン酸エステル６０ｇとグリセリンオレイン酸エステル４０ｇを水酸基価が１４５になるように溶解混合した以外は比較例１と同じ方法に従い調製し、比較品８を得た。
Comparative Example 8
Comparative product 8 was obtained in the same manner as in Comparative Example 1 except that 60 g of polyglycerol stearate ester and 40 g of glycerol oleate were dissolved and mixed so that the hydroxyl value was 145.
比較例９
ポリグリセリンステアリン酸エステル７０ｇとグリセリンオレイン酸エステル３０ｇを水酸基価が１４５になるように溶解混合した以外は比較例１と同じ方法に従い調製し、比較品９を得た。
Comparative Example 9
Comparative product 9 was obtained in the same manner as in Comparative Example 1 except that 70 g of polyglycerol stearate and 30 g of glycerol oleate were dissolved and mixed so that the hydroxyl value was 145.
比較例１０
平均重合度が６のポリグリセリン１８．１ｇとステアリン酸８１．９ｇ、リン酸触媒を反応容器にいれ、窒素気流下、２６０℃達温後に、水酸基価が１５になるように２時間以上エステル化反応させて、反応液が透明になるまで温度を一定に保ち、透明になってから水酸基価を測定し、水酸基価が１０であることを確認し、冷却後に粒度３５５μｍ以上が全体の３０％以下となるように粉砕後に篩分別することで本発明品のポリグリセリンステアリン酸エステルを得た。続いて、グリセリン１８．１ｇとオレイン酸８１．９ｇを水酸基価が２８６になるように同様にエステル化反応させて冷却後に粒度３５５μｍ以上が全体の３０％以下となるように粉砕後に篩分別することで本発明品であるグリセリンオレイン酸エステルを調整した。さらに上記ポリグリセリンステアリン酸エステル５０ｇとグリセリンオレイン酸エステル５０ｇをビニル袋に入れて均質になるように混合することで本発明品１０を得た。
Comparative Example 10
Polyglycerin having an average degree of polymerization of 18.1 g, stearic acid 81.9 g, and phosphoric acid catalyst are placed in a reaction vessel, and after esterification at a temperature of 260 ° C. in a nitrogen stream, esterification is performed for 2 hours or longer so that the hydroxyl value becomes 15. React and keep the temperature constant until the reaction solution becomes transparent, measure the hydroxyl value after becoming transparent, confirm that the hydroxyl value is 10, and after cooling, the particle size of 355 μm or more is 30% or less of the whole The polyglycerol stearate ester of the present invention was obtained by sieving after grinding so that Subsequently, 18.1 g of glycerin and 81.9 g of oleic acid are similarly esterified so that the hydroxyl value is 286, and after cooling, after pulverization so that the particle size of 355 μm or more is 30% or less of the whole The glycerin oleate which is the product of the present invention was prepared. Furthermore, 50 g of the polyglycerin stearic acid ester and 50 g of glycerin oleic acid ester were put in a vinyl bag and mixed so as to be homogeneous to obtain the product 10 of the present invention.
比較例１１
ポリグリセリンステアリン酸エステル５０ｇとグリセリンオレイン酸エステル５０ｇを水酸基価が１２０になるように溶解混合した以外は比較例１と同じ方法に従い調製し、比較例１１を得た。
Comparative Example 11
Comparative Example 11 was obtained in the same manner as Comparative Example 1 except that 50 g of polyglycerol stearate ester and 50 g of glycerin oleate were dissolved and mixed so that the hydroxyl value was 120.
比較例１２
ポリグリセリンステアリン酸エステル５０ｇとグリセリンオレイン酸エステル５０ｇを水酸基価が１００になるように溶解混合した以外は比較例１と同じ方法に従い調製し、比較例１２を得た。
Comparative Example 12
Comparative Example 12 was obtained in the same manner as in Comparative Example 1 except that 50 g of polyglycerol stearic acid ester and 50 g of glycerin oleic acid ester were dissolved and mixed so that the hydroxyl value was 100.
比較例１３
粒度３５５μｍ以上が全体の３１から５０％となるように粉砕後に篩分別すること以外は比較例１と同じ方法に従い調製し、比較品１３を得た。
Comparative Example 13
A comparative product 13 was obtained in the same manner as in Comparative Example 1 except that sieving was performed after pulverization so that the particle size of 355 μm or more would be 31 to 50% of the total.
比較例１４
粒度３５５μｍ以上が全体の５１％以上となるように粉砕後に篩分別すること以外は比較例１と同じ方法に従い調製し、比較品１４を得た。
Comparative Example 14
A comparative product 14 was obtained in the same manner as in Comparative Example 1 except that pulverization was performed after pulverization so that the particle size of 355 μm or more was 51% or more of the whole.
試験例１
実施例１から４０および比較例１から１４で得た本発明品及び比較品を用いて、以下に示す試験方法で検証したが、本発明品の効果を何ら限定するものではない。
成形ポテトチップ吸油抑制試験１
ビニル袋に、バレイショデンプン１０ｇ、マッシュポテト粉末９０ｇ（目開き１ｍｍ金属網通過品）を入れ、直後に本発明品及び比較品０．２ｇを添加して均質になるように混合し、フードプロセッサーで水４０ｇを少量ずつ加えながら約５秒間混合した。さらに、フードプロッセッサーに付着した生地を掻き落し、約５秒間混合した。生地を厚み０．８ｍｍに圧延し直径５０ｍｍ円形に型抜きし、３０分乾燥させた。生地を１８０℃に加熱したパーム油で１０秒間フライした。
Test example 1
Using the products of the present invention and the comparative products obtained in Examples 1 to 40 and Comparative Examples 1 to 14, the following test methods were used for verification. However, the effects of the products of the present invention are not limited at all.
Molded potato chip oil absorption suppression test 1
Place 10g of potato starch and 90g of mashed potato powder (through 1mm mesh metal mesh) into a vinyl bag, and immediately add 0.2g of the product of the present invention and a comparative product and mix to homogeneity. 40 g was added in small portions and mixed for about 5 seconds. Further, the dough adhered to the food processor was scraped off and mixed for about 5 seconds. The dough was rolled to a thickness of 0.8 mm, cut into a circle with a diameter of 50 mm, and dried for 30 minutes. The dough was fried for 10 seconds with palm oil heated to 180 ° C.
評価方法
１晩油きりした後、ソックスレー抽出器を用いてジエチルエーテルで成形ポテトチップ中の油脂を抽出し、吸油抑制効果を以下の基準によって評価した。吸油抑制率は数１の計算式により算出した。
Evaluation Method After oiling overnight, the fats and oils in the molded potato chips were extracted with diethyl ether using a Soxhlet extractor, and the oil absorption suppression effect was evaluated according to the following criteria. The oil absorption suppression rate was calculated according to the formula (1).
◎：２５％以上の吸油抑制効果がある
○：２０％から２４％の吸油抑制効果がある
△：１５％から１９％の吸油抑制効果がある
×：吸油抑制効果がない
◎: Oil absorption suppression effect of 25% or more ○: Oil absorption suppression effect of 20% to 24% △: Oil absorption suppression effect of 15% to 19% ×: No oil absorption suppression effect
また、１晩油きりした成形ポテトチップの油量感・食感について官能評価により以下基準にて評価した。
◎：非常に良好
○：良好
△：少し劣る
×：かなり劣る
Moreover, the oil quantity feeling and food texture of the molded potato chips that were oiled overnight were evaluated by the following criteria by sensory evaluation.
◎: Very good ○: Good △: A little inferior ×: Very inferior
さらに、以下基準にて点数化を行い総合評価した。
吸油抑制効果
◎：４、○：３、△：２、×：１
油量感・食感
◎：３、○：２、△：１、×：０
結果を表１に示す。
In addition, scores were scored according to the following criteria for comprehensive evaluation.
Oil absorption suppression effect ◎: 4, ○: 3, Δ: 2, ×: 1
Oil feel and texture ◎: 3, ○: 2, Δ: 1, ×: 0
The results are shown in Table 1.
表１の結果から明らかなように、吸油抑制効果の高い本発明品を用いた成形ポテトチップは、生地への油の吸収が低減され、総じて油量感・食感も良いことがわかる。 As is apparent from the results in Table 1, it can be seen that the molded potato chips using the product of the present invention having a high oil absorption suppression effect have reduced oil absorption into the dough and generally have a good oil feel and texture.
試験例２
成形ポテトチップ吸油抑制試験２
ビニル袋に、バレイショデンプン１０ｇ、マッシュポテト粉末９０ｇ（目開き１ｍｍ金属網通過品）を入れ、直後に本発明品及び比較品０．２ｇを添加して均質になるように混合し、フードプロセッサーで水４０ｇを少量ずつ加えながら約５秒間混合した。さらに、フードプロッセッサーに付着した生地を掻き落し、約５秒間混合した。生地を厚み０．８ｍｍに圧延し直径５０ｍｍ円形に型抜きし、３０分乾燥させた。生地を１６０℃に加熱したパーム油で１０秒間フライした。
Test example 2
Molded potato chip oil absorption suppression test 2
Place 10g of potato starch and 90g of mashed potato powder (through 1mm mesh metal mesh) into a vinyl bag, and immediately add 0.2g of the product of the present invention and a comparative product and mix to homogeneity. 40 g was added in small portions and mixed for about 5 seconds. Further, the dough adhered to the food processor was scraped off and mixed for about 5 seconds. The dough was rolled to a thickness of 0.8 mm, cut into a circle with a diameter of 50 mm, and dried for 30 minutes. The dough was fried for 10 seconds with palm oil heated to 160 ° C.
評価方法
１晩油きりした後、ソックスレー抽出器を用いてジエチルエーテルで成形ポテトチップ中の油脂を抽出し、吸油抑制効果を以下の基準によって評価した。吸油抑制率は数１の計算式により算出した。
Evaluation Method After oiling overnight, the fats and oils in the molded potato chips were extracted with diethyl ether using a Soxhlet extractor, and the oil absorption suppression effect was evaluated according to the following criteria. The oil absorption suppression rate was calculated according to the formula (1).
◎：２５％以上の吸油抑制効果がある
○：２０％から２４％の吸油抑制効果がある
△：１５％から１９％の吸油抑制効果がある
×：吸油抑制効果がない
◎: Oil absorption suppression effect of 25% or more ○: Oil absorption suppression effect of 20% to 24% △: Oil absorption suppression effect of 15% to 19% ×: No oil absorption suppression effect
また、１晩油きりした成形ポテトチップの油量感・食感について官能評価により以下基準にて評価した。
◎：非常に良好
○：良好
△：少し劣る
×：かなり劣る
Moreover, the oil quantity feeling and food texture of the molded potato chips that were oiled overnight were evaluated by the following criteria by sensory evaluation.
◎: Very good ○: Good △: A little inferior ×: Very inferior
さらに、以下基準にて点数化を行い総合評価した。
吸油抑制効果
◎：４、○：３、△：２、×：１
油量感・食感
◎：３、○：２、△：１、×：０
結果を表２に示す。
In addition, scores were scored according to the following criteria for comprehensive evaluation.
Oil absorption suppression effect ◎: 4, ○: 3, Δ: 2, ×: 1
Oil feel and texture ◎: 3, ○: 2, Δ: 1, ×: 0
The results are shown in Table 2.
表２の結果から明らかなように、吸油抑制効果の高い本発明品を用いた成形ポテトチップは、生地への油の吸収が低減され、総じて油量感・食感も良いことがわかる。 As is clear from the results in Table 2, it can be seen that the molded potato chips using the product of the present invention having a high oil absorption suppressing effect have reduced oil absorption into the dough and generally have a good oil feel and texture.
試験例３
成形ポテトチップ吸油抑制試験３
ビニル袋に、バレイショデンプン１０ｇ、マッシュポテト粉末９０ｇ（目開き１ｍｍ金属網通過品）を入れ、均質になるように混合し、フードプロセッサーで水４０ｇを少量ずつ加えながら約５秒間混合した。さらに、フードプロッセッサーに付着した生地を掻き落し、約５秒間混合した。生地を厚み０．８ｍｍに圧延し直径５０ｍｍ円形に型抜きし、３０分乾燥させた。パーム油９９８ｇに本発明品及び比較品を２ｇ添加し、生地を１８０℃で１０秒間フライした。
Test example 3
Molded potato chip oil absorption suppression test 3
In a vinyl bag, 10 g of potato starch and 90 g of mashed potato powder (a product with a mesh opening of 1 mm) were mixed to be homogeneous, and mixed for about 5 seconds while adding 40 g of water little by little with a food processor. Further, the dough adhered to the food processor was scraped off and mixed for about 5 seconds. The dough was rolled to a thickness of 0.8 mm, cut into a circle with a diameter of 50 mm, and dried for 30 minutes. 2 g of the product of the present invention and the comparative product were added to 998 g of palm oil, and the dough was fried at 180 ° C. for 10 seconds.
評価方法
１晩油きりした後、ソックスレー抽出器を用いてジエチルエーテルで成形ポテトチップ中の油脂を抽出し、吸油抑制効果を以下の基準によって評価した。吸油抑制率は数１の計算式により算出した。
Evaluation Method After oiling overnight, the fats and oils in the molded potato chips were extracted with diethyl ether using a Soxhlet extractor, and the oil absorption suppression effect was evaluated according to the following criteria. The oil absorption suppression rate was calculated according to the formula (1).
◎：２５％以上の吸油抑制効果がある
○：２０％から２４％の吸油抑制効果がある
△：１５％から１９％の吸油抑制効果がある
×：吸油抑制効果がない
◎: Oil absorption suppression effect of 25% or more ○: Oil absorption suppression effect of 20% to 24% △: Oil absorption suppression effect of 15% to 19% ×: No oil absorption suppression effect
また、１晩油きりした成形ポテトチップの油量感・食感について官能評価により以下基準にて評価した。
◎：非常に良好
○：良好
△：少し劣る
×：かなり劣る
Moreover, the oil quantity feeling and food texture of the molded potato chips that were oiled overnight were evaluated by the following criteria by sensory evaluation.
◎: Very good ○: Good △: A little inferior ×: Very inferior
さらに、以下基準にて点数化を行い総合評価した。
吸油抑制効果
◎：４、○：３、△：２、×：１
油量感・食感
◎：３、○：２、△：１、×：０
結果を表３に示す。
In addition, scores were scored according to the following criteria for comprehensive evaluation.
Oil absorption suppression effect ◎: 4, ○: 3, Δ: 2, ×: 1
Oil feel and texture ◎: 3, ○: 2, Δ: 1, ×: 0
The results are shown in Table 3.
表３の結果から明らかなように、吸油抑制効果の高い本発明品を用いた成形ポテトチップは、生地への油の吸収が低減され、総じて油量感・食感も良いことがわかる。
また、表１の結果と比較すると、本発明品は生地に含有させることで、さらに高い吸油抑制効果を得られることがわかる。
As is apparent from the results in Table 3, it can be seen that the molded potato chips using the product of the present invention having a high oil absorption suppressing effect have reduced oil absorption into the dough and generally have a good oil feel and texture.
Moreover, when compared with the results shown in Table 1, it can be seen that the product of the present invention can obtain a higher oil absorption suppressing effect by being contained in the fabric.
試験例４
ケーキドーナツ吸油抑制試験
ボウルに、グラニュー糖４００ｇ、バター１６０ｇ、全卵４００ｇを入れてミキサーでなめらかな状態になるまで混合した。そこに、牛乳１２０ｇ、薄力粉１２００ｇ、ベーキングパウダー３２ｇを入れ、直後に本発明品及び比較品６ｇを添加して均質になるようにミキサーで約１分間混合した。ボウルに付着した生地を掻き落し、約３０秒間混合した。さらに、ボウルに付着した生地を掻き落し、約３０秒間混合した。生地をなまこ型に整え５℃で約１０分寝かせ、１ｃｍ厚に圧延した。さらに生地を５℃で約１０分寝かせ、内径直径３ｃｍ外径直径５ｃｍのリング状に型抜きし、１８５℃に加熱したパーム油で約３分間フライした。
Test example 4
Cake donut oil absorption suppression test In a bowl, 400 g of granulated sugar, 160 g of butter and 400 g of whole eggs were added and mixed with a mixer until it became smooth. 120 g of milk, 1200 g of weak flour, and 32 g of baking powder were put there, and the product of the present invention and 6 g of the comparative product were added immediately and mixed with a mixer for about 1 minute so as to be homogeneous. The dough adhered to the bowl was scraped off and mixed for about 30 seconds. Further, the dough adhered to the bowl was scraped off and mixed for about 30 seconds. The dough was shaped into a coconut shape, laid at 5 ° C. for about 10 minutes, and rolled to a thickness of 1 cm. Further, the dough was laid at 5 ° C. for about 10 minutes, cut into a ring shape with an inner diameter of 3 cm and an outer diameter of 5 cm, and fried with palm oil heated to 185 ° C. for about 3 minutes.
評価方法
１晩油きりした後、ソックスレー抽出器を用いてジエチルエーテルでケーキドーナツ中の油脂を抽出し、吸油抑制効果を以下の基準によって評価した。吸油抑制率は数１の計算式により算出した。
Evaluation method After oiling overnight, the fats and oils in a cake donut were extracted with diethyl ether using the Soxhlet extractor, and the oil absorption suppression effect was evaluated according to the following criteria. The oil absorption suppression rate was calculated according to the formula (1).
◎：２５％以上の吸油抑制効果がある
○：２０％から２４％の吸油抑制効果がある
△：１５％から１９％の吸油抑制効果がある
×：吸油抑制効果がない
◎: Oil absorption suppression effect of 25% or more ○: Oil absorption suppression effect of 20% to 24% △: Oil absorption suppression effect of 15% to 19% ×: No oil absorption suppression effect
また、１晩油きりしたケーキドーナツの油量感・食感について官能評価により以下基準にて評価した。
◎：非常に良好
○：良好
△：少し劣る
×：かなり劣る
In addition, the oily feeling and texture of cake donuts that had been oiled overnight were evaluated according to the following criteria by sensory evaluation.
◎: Very good ○: Good △: A little inferior ×: Very inferior
さらに、以下基準にて点数化を行い総合評価した。
吸油抑制効果
◎：４、○：３、△：２、×：１
油量感・食感
◎ ：３、○：２、△：１、×：０
結果を表４に示す。
In addition, scores were scored according to the following criteria for comprehensive evaluation.
Oil absorption suppression effect ◎: 4, ○: 3, Δ: 2, ×: 1
Oil quantity and texture ◎: 3, ○: 2, Δ: 1, ×: 0
The results are shown in Table 4.
表４の結果から明らかなように、吸油抑制効果の高い本発明品を用いた成形ポテトチップは、生地への油の吸収が低減され、総じて油量感・食感も良いことがわかる。 As is apparent from the results in Table 4, it can be seen that the molded potato chips using the product of the present invention having a high oil absorption suppressing effect have reduced oil absorption into the dough and generally have a good oil feel and texture.
本発明の吸油抑制剤を用いることにより、食品における吸油を抑制し、カロリーが低減されたフライ食品を簡便に製造することが可能となり産業上貢献大である。 By using the oil absorption inhibitor of the present invention, it is possible to easily produce a fried food with suppressed oil absorption and reduced calories, which contributes greatly to the industrial contribution.
Claims (6)
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| JPH08308519A (en) * | 1995-05-11 | 1996-11-26 | Taiyo Kagaku Co Ltd | Mixes for food and additive used for the same |
| JP2001240894A (en) * | 2000-02-29 | 2001-09-04 | Nisshin Oil Mills Ltd:The | Oil and fat composition |
| JP2003333993A (en) * | 2002-05-22 | 2003-11-25 | Sakamoto Yakuhin Kogyo Co Ltd | Mixed flour for fried cake food |
| JP2014075997A (en) * | 2012-10-10 | 2014-05-01 | Adeka Corp | Emulsified fat composition to be kneaded into fried confectionery |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6143972A (en) * | 1984-08-07 | 1986-03-03 | Fuji Oil Co Ltd | Foamable oil-in-water type emulsion |
| JPH08308519A (en) * | 1995-05-11 | 1996-11-26 | Taiyo Kagaku Co Ltd | Mixes for food and additive used for the same |
| JP2001240894A (en) * | 2000-02-29 | 2001-09-04 | Nisshin Oil Mills Ltd:The | Oil and fat composition |
| JP2003333993A (en) * | 2002-05-22 | 2003-11-25 | Sakamoto Yakuhin Kogyo Co Ltd | Mixed flour for fried cake food |
| JP2014075997A (en) * | 2012-10-10 | 2014-05-01 | Adeka Corp | Emulsified fat composition to be kneaded into fried confectionery |
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