JP2017099352A - Oil and fat composition for heat cooking and oil and fat composition for butter cream - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for heat cooking and an oil and fat composition for butter cream having fresh feeling in mouth of heat cooked foods such as fry foods and butter cream without providing feeling of smell specific for animal fats, further capable of providing crisply texture by heat cooked fry foods or the like and capable of maintaining good crispiness when time is passed after heat cooking or when cold freezing fry foods or the like.SOLUTION: An oil and fat composition contains a palm oil and fat and a lard oil and fat with mass ratio of the palm oil and fat to the lard oil and fat of 0.8 to 3.0 and a value of ΔSFC/Δtemperature representing slope of temperature at 10 to 26°C and SFC value of -2.5 or less.SELECTED DRAWING: None

Description

  The present invention relates to a cooking oil / fat composition used as a heat medium for cooking cooked foods such as fried foods. The present invention also relates to an oil / fat composition for butter cream.

  Conventionally, as a technology combining pork fat and palm oil and fat, lard and palm stearin are combined at a specific ratio, and technology for whitening and flavor improvement by crystal coarsening (see Patent Documents 1 and 2) A technique for imparting a hardened oil flavor while reducing the trans acid content has been proposed (Patent Document 3).

  Patent Document 4 discloses an intermolecular relationship between lard fat and palm fat and oil for the purpose of obtaining a stable fat and oil composition that has plasticity even at low temperatures and does not change in hardness over time. Techniques using crystals have been proposed.

JP 2005-320445 A JP 2006-136213 A JP 2009-5681 A JP 2003-213291 A

  However, for cooked foods such as fried foods and butter cream, when put in the mouth, the mouth melts well and the temperature in the mouth goes down, so that it does not feel the greasy remaining in the mouth, and it has a refreshing refreshing sensation. May be preferred by consumers. Lard has a rich taste and is used in various oils and fat products, but it has different smells due to animal fats. In such a background, cooked foods and butter cream having a lard rich taste without a lard-specific odor and having a refreshing sensation have been desired. The examination from the viewpoint which considered together with the temperature dependence of SFC by system fats and oils was not carried out, and the thing suitable for these requirements was not obtained.

  In addition, consumers often prefer a crispy texture in fried foods, but fats and oils that have penetrated into the food after cooking have an effect on the crispy texture. In recent years, it has also been desired that crispyness can be maintained over time after cooking, from the viewpoint that fried foods are distributed. In recent years, in particular, assuming bento boxes, etc., frozen foods are once frozen and then naturally thawed and then eaten. However, when frozen foods are once frozen and then naturally thawed, the ice crystals at the time of freezing Since the food melts and the food becomes sticky, it is also required to maintain the crunchiness after thawing.

  The present invention has been made in view of the circumstances as described above, and cooked foods such as fried foods and butter cream have a refreshing sensation in the mouth and do not give a smell peculiar to animal fats. In addition, fried foods that are cooked and cooked can obtain a crispy texture, and can maintain good crispyness even when time passes after cooking and when fried foods are cold-thawed. It is an object of the present invention to provide an oil / fat composition for heat cooking and an oil / fat composition for butter cream.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have identified palm oil fat and pork fat and oil, and the slope of temperature and solid fat content (Solid Fat Content; SFC). It was found that the above-mentioned problems can be solved by using the above conditions, and the present invention has been completed.

  That is, the oil and fat composition for cooking according to the present invention contains palm oil and fat and pork fat and oil, the mass ratio of palm oil and fat to pork fat and oil is 0.8 to 3.0, and 10 to 26. It is characterized in that the value of ΔSFC / Δtemperature indicating the gradient between the temperature at ° C and the SFC value is −2.5 or less.

  Moreover, the oil-fat composition for cooking according to the present invention has an X-ray diffraction peak 1 corresponding to a surface interval of 4.5 to 4.7 mm in X-ray diffraction and an X corresponding to a surface interval of 4.1 to 4.3 mm. It is preferable that the value of peak 1 / peak 2 which is an intensity ratio with respect to the line diffraction peak 2 is 2.0 or more.

  The method for producing a fried food according to the present invention is characterized by using the above-described composition for cooking by heating fried seeds, freezing the fried food, and thawing the frozen food.

  The fat and oil composition for butter cream of the present invention contains palm fat and fat and fat and fat, and the mass ratio of palm fat and oil to pork fat and fat is 0.8 to 3.0, and 10 to 26 ° C. The value of ΔSFC / Δtemperature, which represents the slope between the temperature and the SFC value, is −2.5 or less.

  Moreover, the fat and oil composition for butter cream of the present invention has an X-ray diffraction peak 1 corresponding to an interplanar spacing of 4.5 to 4.7 mm in X-ray diffraction and an X corresponding to an interplanar spacing of 4.1 to 4.3 mm. It is preferable that the value of peak 1 / peak 2 which is an intensity ratio with respect to the line diffraction peak 2 is 2.0 or more.

  According to the oil and fat composition for cooking according to the present invention, the cooked food such as fried food cooked using this is excellent in a refreshing feeling in the mouth, and does not feel the smell peculiar to animal fats, Furthermore, a crisp texture can be obtained, and good crispness can be maintained even when time passes after cooking and when fried foods are cold-thawed.

  According to the fat and oil composition for butter cream of the present invention, the refreshing feeling in the mouth is excellent, and the odor peculiar to animal fats is not felt.

  The present invention is described in detail below.

  The oil-fat composition for heat cooking and the oil-fat composition for butter cream of the present invention contain a palm-based fat and a pork fat, and the mass ratio of the palm-based fat to the pork fat is 0.8 to 3.0. The value of ΔSFC / Δtemperature indicating the slope between the temperature at 10 to 26 ° C. and the SFC value is −2.5 or less.

  The solid fat content (SFC) of each fat and oil composition can be measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat and oil analysis test method (Japan Oil Chemical Society).

  The SFC value of the fat and oil composition measured in this way varies with temperature change. That is, by calculating the slope of the temperature change and the amount of change in the SFC value, ΔSFC / Δtemperature value = (SFC value at 10 ° C.−SFC value at 26 ° C.) / (10−26), Can be evaluated.

  In the oil and fat composition for heat cooking and the oil and fat composition for butter cream of the present invention, palm oil and fat and pork fat and oil are contained as essential ingredients.

  Examples of the palm oil and fat include palm oil, palm fractionated oil, hardened oils thereof, transesterified oil and fat, and the like. These may be used alone or in combination of two or more.

  Examples of the palm fractionated oil include a hard part (palm stearin and the like), a soft part (palm olein, palm super olein and the like), a medium melting point part (PMF and the like), and the like. These may be used alone or in combination of two or more.

  Among them, it is preferable to use fats and oils having a high content of 1,3 dipalmitoleyl-2-oleoylglycerol (POP) because it is easy to make pork fats and β crystals and, for example, , Palm oil and palm middle melting point.

  In addition, since trans acid is concerned about the problem of a heart disease in recent years, it is preferable not to contain hardened palm oil.

  As pork fat-based fats and oils, those obtained by purifying fat collected from pork meat mass by an elution method can be used, and the production method is not particularly limited. In addition, examples of the pork fat and fat used in the oil and fat composition for cooking and butter cream according to the present invention include unsorted lard, fractionated lard, and cured oils and transesterified fats and oils thereof. These may be used alone or in combination of two or more.

  In addition to the above-mentioned palm oil and fat and pork fat and oil, other oils and fats may be added to the oil composition for cooking and fat composition for butter cream of the present invention.

  That is, the mass ratio of palm-based fats and oils to pork fats and fats is in the range of 0.8 to 3.0, and the slope value (ΔSFC / Δtemperature) between the temperature at 10 to 26 ° C. and the SFC value is If it is in the range of −2.5 or less, the use of other fats and oils is not limited at all.

  Other oils and fats include, for example, rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, olive oil, sesame oil and other vegetable oils that are liquid at normal temperature, coconut oil, palm kernel oil and other vegetable oils and fish oils that are solid at normal temperature Examples thereof include animal fats such as milk fat and beef tallow, fractionated oils thereof, hardened oils, transesterified fats and oils and the like. In cooking oils and fats and butter cream fats and oils, it is preferable to use vegetable oils and fats that are liquid at room temperature because it is desired to have plasticity during use from the viewpoint of workability.

  In the oil / fat composition for heat cooking and the oil / fat composition for butter cream of the present invention, the blending ratio of the other oil / fat is preferably less than 40% by mass of the oil / fat composition.

  Moreover, in the oil-fat composition for heat cooking and the oil-fat composition for butter cream of the present invention, X-ray diffraction peaks 1 and 4.1 to 4.4 corresponding to a surface interval of 4.5 to 4.7 mm in X-ray diffraction. It is preferable that the value of peak 1 / peak 2 which is an intensity ratio with respect to the X-ray diffraction peak 2 corresponding to a surface separation of 3 mm is 2.0 or more. When the value of peak 1 / peak 2 is 2.0 or more, more preferably 2.5 or more, and even more preferably 3.0 or more, the crispness of cooked foods such as fried foods is further improved, and over time In addition, it is possible to suppress a decrease in crispness and improve the refreshing feeling of cooked food and butter cream.

  The peak of X-ray diffraction is the maximum peak in the target range after measuring each oil and fat composition at 80 ° C., heating and melting for 30 minutes, and measuring X-ray diffraction in a state stored at 5 ° C. for 1 day. The crystal intensity can be confirmed by calculating the peak intensity ratio by confirming the intensity. Specifically, X-ray diffraction measurement of fats and oils was performed using an X-ray diffractometer RINT-TTR II (manufactured by Rigaku Corporation), using CuKα (λ = 1.541872 mm) as a radiation source, parallel beam method, output The measurement is performed under the conditions of 15 kW, a scanning angle of 0.5 to 25.0 °, and a measurement speed of 1.5 ° / min.

  The term “crystalline state of fats and oils” here means that even fats and oils having the same composition can take different crystalline states depending on various conditions. Specifically, α crystals, β crystals, and these crystals It is roughly divided into three kinds of β ′ crystals which are intermediate states of The α crystal is a fat and oil crystal having a minimum density and is characterized by a low melting point. On the other hand, β crystals are the fat and oil crystals with the highest density and are characterized by a high melting point. It is known that the β ′ crystal, which is an intermediate state between these crystals, exhibits intermediate characteristics between the α crystal and the β crystal at any point of density and melting point.

  In peak 1, β crystals are formed in lipid crystals, and in peak 2, a polymorph is formed in which other crystal forms other than β and β are mixed. In the present invention, it is considered that a refreshing feeling and a crispness can be obtained by blending oils and fats with more β crystals.

  And by calculating | requiring the intensity ratio of peak 1 / peak 2 from the result of X-ray diffraction, it is set as the parameter | index of being an oil-fat composition with much ratio of (beta) crystal | crystallization.

  In oil and fat compositions for cooking, in recent years, assuming bento etc., frozen food is once frozen and then naturally thawed and eaten, which represents the slope between the specific temperature and the SFC value. By using a cooking oil / fat composition having a ΔSFC / Δtemperature value of −2.5 or less, the crispness can be maintained even under such cold thawing conditions. At a temperature at which the food is naturally thawed after freezing, that is, naturally defrosted and eaten from about −20 ° C., the crystals other than the β crystals in the cooking oil / fat composition of the present invention melt and become β crystals, Since the value of peak 1 / peak 2 is increased, it is considered that a crispy effect can be obtained.

  The oil and fat composition for cooking and fat and oil composition for butter cream of the present invention has a slope ΔSFC / Δtemperature value between the temperature at 10 to 26 ° C. and the SFC value of −2.5 or less, and X-ray diffraction Although it is set as the preferable aspect that the value of the said peak 1 / peak 2 by 2.0 is 2.0 or more, about setting it as these ranges by mix | blending palm oil fat and pork fat fat, palm oil fat To form an intermolecular compound that is a β crystal when, for example, lard and palm oil are mixed, 1,3-dioleoyl-2-palmitoylglycerol (OPO), which is the main component of lard, is formed. ) And 1,3-dipalmitoyl-2-oleoylglycerol (POP), which is the main component of palm, form an intermolecular compound that is a β crystal. According to the knowledge of the present inventors, the intermolecular compound formed by OPO and POP starts to form β crystals from −21.5 ° C. by heating after cooling, and peaks from −3.5 ° C. It has been shown that the strength increases, and that it becomes a single phase of β crystal from 18 ° C. to 37.5 ° C. where melting occurs. After freezing fried food etc. cooked using the oil composition for cooking according to the present invention, the crispness is maintained even if it is naturally thawed. This is considered to be due to the fact that the temperature condition of β-crystal formation of the intermolecular compound is in agreement and the β crystal is in a single phase.

(Heat cooking oil composition and cooked food)
The oil-fat composition for cooking according to the present invention can be blended with other components such as food additives as long as the effect is not impaired.

  A food additive is not specifically limited, A conventionally well-known thing can be used. For example, an antioxidant, an antifoamer, an emulsifier, a coloring component, a fragrance | flavor, etc. are mentioned.

  The oil and fat composition for cooking according to the present invention, for example, dissolves one or more of the above-described oils and fats as raw materials under heating, and optionally other food additives and the like in the dissolved oils and fats. It can manufacture by adding a component, disperse | distributing uniformly by a well-known method, and melt | dissolving.

  The cooking oil and fat composition of the present invention that is in a dissolved state under heating in the production process, when kneaded while quenching with a quenching kneader, the fats and oils crystallize into a semi-solid or plastic solid state. Become. By quenching rapidly, solid fat and liquid oil can be prevented from being separated, and a homogeneous cooking oil / fat composition can be obtained.

  The quenching and kneading treatment can be usually performed in the same manner as in the case of producing a plastic fat composition. Moreover, the quenching kneading process can be performed using a conventionally known quenching kneading apparatus, and a gas such as nitrogen can be mixed as necessary. As an apparatus for continuously cooling in a sealed state and kneading at the same time to obtain a homogeneous oil / fat composition, a combinator, perfector, bottor, nexus, or the like can be used.

  Using the oil and fat composition for cooking according to the present invention as a heat medium, for example, 120 to 200 ° C., preferably 150 to 200, for fried seeds such as ingredients and dough used for cooking food such as ordinary fried foods. A cooked food can be obtained by cooking by heating to ° C.

  In the present invention, heat cooking means that food is heated and cooked using the oil and fat composition for heat cooking as a heat medium, and cooking of fried food (fried food) is mainly exemplified.

  The oil / fat composition for cooking according to the present invention is suitable because the expression of the effect is more remarkable when it is a food having a large content of fats and oils permeated into the cooked food. Examples of foods with a high fat content include fried foods (fried foods).

  As a specific cooking method, in the case of fried foods, the oil composition for cooking according to the present invention is put in an oil tank such as a fryer, and then heated to a cooking temperature with a heater, gas, etc., and dissolved by heating. . While controlling the oil temperature of the cooking oil / fat composition, the frying seed to be cooked is introduced, and in the case of continuous production, cooking is performed while being conveyed by a conveyor or the like. About the quantity of oil-fat composition for heating cooking, heating temperature, and heating time, it adjusts suitably with the kind of fried seed to be used, the cooking method, etc.

  The oil and fat composition for cooking according to the present invention includes fried confectionery such as donuts, fried pies and fried Japanese confectionery, confectionery bread such as fried bread, meat, fish, vegetables and prepared foods processed from them. It is suitable for cooked foods such as batters, bleeders and deep-fried garments with bread crumbs, and deep-fried foods without garments.

  Examples of donuts include cake donuts produced by expanding dough using an expanding agent such as baking powder, yeast donuts manufactured using dough fermented with yeast, and the like. Some donuts are deep-fried and have a crisp texture on the surface, and the inside is soft and crisp with a soft texture, and the surface is crisp and crisp inside. In addition, there are so-called old fashions that are characterized by a crisp texture, French cruller, yeast donuts made with yeast-fermented dough, croissant doughnuts, and the like. These may be coated with chocolate or the like. Moreover, not only the thing shape | molded and fried in a ring shape, but a spherical thing, a stick-like thing, a twist-like thing, a candy donut which put the ingredient | tool in it, a cream donut, etc. may be sufficient.

  Cake donut dough is made of flour such as wheat flour (thin flour, mixed with medium flour or strong flour), swelling agents (baking powder, etc.), starch, etc. Other raw materials used in the dough can be blended. For example, water, sugar, sugar alcohol, eggs, processed egg products, salt, emulsifier, whole milk powder, skim milk powder, milk, concentrated milk, synthetic milk, fermented milk, fresh cream, yogurt, fats and oils (shortening, margarine, etc.) , Coloring agents, flavors and the like.

  These raw materials are blended and mixed according to a conventional method, and the dough is molded and left as it is or after being frozen and stored for cooking, or the dough is wrapped in a filling, and the dough of the present invention in an oil tank such as a fryer It puts into the oil and fat composition for heat cooking, fries according to a conventional method, and expands dough with a swelling agent etc. The frying temperature of cake donuts is generally 170-190 ° C.

  Examples of fried pies include fried wraps of ingredients such as meat, seafood, eggs, and vegetables. For example, fried apple pie with paste made from apples wrapped in pie dough, fried cream pie wrapped with custard cream in pie dough, and meat pie wrapped with pie dough fried minced meat Examples include fried foods.

  Examples of deep-fried Japanese sweets include fried chicken, fried daifuku, karinto buns, karinto buns, and potatoes.

  As fried breads, fried bread such as churros, curry bread, piroshki, deep-fried Chinese bun, fried bun, Hanamaki fried bread, coppe bread etc. are fried and cooked by directly fried dough and sprinkled with sugar and cinnamon and seasoned with sugar etc. Examples include fried bread.

  Vegetables, fruits, meat, seafood, dairy products, and their processed cooked products, frozen products, etc. as ingredients. When used for deep-fried fried food without putting on clothes, such cooked foods include, for example, fry (cutlet such as tonkatsu, croquettes, fried shrimp, etc.), tempura, fried chicken, deep-fried And fried foods such as fried chrysanthemum and spring rolls, fritters, french fries, and fried chicken.

  The oil and fat composition for cooking according to the present invention can also be suitably used in a method for producing fried foods in which fried seeds are fried, the fried foods are frozen, and the frozen foods are thawed. In recent years, assuming a bento etc., the frozen food is once frozen and then naturally thawed and eaten. However, the oil and fat composition for cooking according to the present invention is a natural product after the frozen food is frozen once. Even when it is thawed, it can maintain its crispness.

(Oil composition for butter cream, plastic oil and fat, and butter cream)
The fat and oil composition for butter cream of the present invention can be blended with other components such as food additives within a range that does not impair the effect.

  The butter cream using the butter cream fat composition of the present invention can be prepared by preparing a plastic fat containing the butter cream fat composition of the present invention in the oil phase and using the plastic fat as a raw material.

  This plastic fat contains the fat composition for butter cream of the present invention in the oil phase. As content of the oil-fat composition for butter creams of this invention in a plastic oil-fat, Preferably it is 50-100 mass%, More preferably, it is 70-100 mass%.

  This plastic fat can take the form which does not contain an aqueous phase substantially, and the form which contains an aqueous phase. Water-in-oil type, oil-in-water type, oil-in-water-in-oil type, water-in-oil-in-water type are included as the form containing the water phase, and the content of the oil phase is preferably 60 to 99.4% by mass, more Preferably it is 65-98 mass%, Content of an aqueous phase becomes like this. Preferably it is 0.6-40 mass%, More preferably, it is 2-35 mass%. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine is mentioned. In this specification, margarine corresponds to margarine or fat spread of Japanese Agricultural and Forestry Standard.

  Moreover, shortening is mentioned as a form which does not contain an aqueous phase substantially. Here, “substantially does not contain” means that the content of moisture (including volatile matter) is 0.5% by mass or less, corresponding to the shortening of the Japanese Agricultural Standard.

  This plastic oil and fat may contain conventionally known components in addition to water. Known ingredients are not particularly limited, and examples include milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring ingredients, flavors, emulsifiers, and alcoholic beverages. . Examples of milk include milk. As dairy products, skim milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, defatted concentrated milk, non-sugared milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. It is done. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Sugars include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, sugar alcohols, stevia, aspartame, and other sweeteners, starch, starch degradation products Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extraction Thing etc. are mentioned. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene, anato, astaxanthin and the like. Examples of the fragrances include butter flavor and milk flavor. As an emulsifier, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, Examples include polyoxyethylene sorbitan fatty acid esters.

  This plastic fat can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase and the aqueous phase containing the fat composition for butter cream of the present invention are appropriately heated, mixed and emulsified, and then combined, a perfector, a botter, a nexus, etc. It can be quenched and kneaded with a cooling mixer. The thing which does not contain a water phase can be rapidly cooled and kneaded with the above cooling mixer after heating the oil phase containing the oil-fat composition of this invention. After quenching with a cooling mixer, aging (tempering) may be performed as necessary.

  The butter cream of the present invention is foamed by adding a plastic fat or oil containing the fat or oil composition for butter cream of the present invention such as margarine or shortening, and a taste component such as a sugar as required. A foamed product is blended with a taste component such as sugar.

  Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aeration using an electric or manual whisk until the specific gravity becomes moderately light. The specific gravity of the butter cream of the present invention is preferably 0.8 or less, more preferably 0.3 to 0.7.

  Taste ingredients to be blended in the butter cream of the present invention include sugars, dairy products, eggs, fruits, fruit juices, jams, cacao and cacao products, nut paste, spices, coffee and coffee products, acidulants, seasonings, A fragrance | flavor etc. are mentioned. The sugar may be liquid sugar, powdered sugar, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose etc.), disaccharide (lactose, sucrose, maltose, trehalose etc.), oligosaccharide, Examples thereof include sugar alcohol, starch, starch degradation product, polysaccharide, starch syrup, and isomerized liquid sugar. Dairy products include skim milk, cream, cheese (natural cheese, processed cheese, etc.), fermented milk, concentrated milk, skim concentrated milk, sugar-free milk, sweetened milk, sugar-free skimmed milk, sweetened skimmed milk, Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, casein sodium, casein potassium, etc. . Examples of eggs include whole egg, egg yolk, egg white, and processed egg.

  When blending a taste ingredient or other ingredients in the butter cream, these blending amounts can be blended without particular limitation within the range of blending in the butter cream. When a saccharide is blended in the butter cream of the present invention, it can be blended within a range of 10 to 200 parts by mass with respect to 100 parts by mass of the plastic fat and oil. Therefore, a savory butter cream can be easily produced.

  The butter cream of the present invention can be suitably used for filling, nappe, topping, sand, pouring, etc. for bread, confectionery, cakes and the like.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each fats and oils in Table 1 and Table 2 shows a mass part.

1. Measuring method (solid fat content)
The solid fat content (SFC) of each fat and oil composition was measured by “2.2.9-2013 solid fat content (NMR method)” of the standard fat analysis method (Japan Oil Chemical Society).

(X-ray diffraction)
Each oil and fat composition was heated to 80 ° C., heated and melted for 30 minutes, and then X-ray diffraction was measured in a state stored at 5 ° C. for 1 day.
X-ray diffraction measurement of fats and oils was performed using an X-ray diffractometer RINT-TTR II (manufactured by Rigaku Corporation), using CuKα (λ = 1.514872Å) as a radiation source, parallel beam method, output 15 kW, scanning angle 0 It was measured under conditions of 0.5 to 25.0 ° and a measurement speed of 1.5 ° / min. The next peaks were designated as peak 1 and peak 2, respectively.
Peak 1
X-ray diffraction peak peak 2 corresponding to a surface spacing of 4.5 to 4.7 mm
X-ray diffraction peaks corresponding to the surface spacing of 4.1 to 4.3 mm

2-1. Preparation of oil and fat composition for heating and cooking Each raw material oil and fat was adjusted to 80 ° C. in a tank and dissolved at the blending ratio shown in Table 1 and Table 2, and then mixed and stirred with a propeller stirrer, uniformly dispersed The dissolved mixture was quenched and kneaded with a combinator to obtain an oil and fat composition for cooking.

2-2. Evaluation The following evaluation was performed about the oil-fat composition of Examples 1-7 and Comparative Examples 1-7.

<Production of cake donuts>
The cake donut was produced in the following procedure.
[1] Uniformly screen all ingredients except shortening, whole egg and water with the following composition.
[2] Place the sieved raw material in a mixer bowl, add whole eggs and water, and mix with a beater at low speed for 30 seconds and medium low speed for 1 minute.
[3] Add shortening and mix for 30 seconds at low speed and 2 minutes at medium speed.
[4] The resulting dough was extended to a thickness of 1 cm with a rolling pin, cut out with a donut shape, and subjected to a donut fly test.

  In the donut frying test, 7000 g of each cooking oil / fat composition was collected in an electric fryer, controlled at an oil temperature of 180 ° C., and the cake donut dough was added, and then 90 seconds on one side and further inverted for 90 seconds.

<Combination of cake donuts>
Soft flour 1000 parts by weight Sand Sugar 400 parts by weight Food salt 15 parts by weight Shortening * 1 100 parts by weight Whole egg (net) 220 parts by weight Baking powder 30 parts by weight Water 280 parts by weight * 1 Shortening: “Shortening AVS” made by Miyoshi Oil

  In the following evaluations, the panel conducts the five taste (sweet, acid, salt, bitter, umami) identification test, the taste concentration difference identification test, the food taste identification test, and the standard odor test. Four men and six women in their 20s to 40s who were determined to be selected were selected.

[Donut's crispyness]
The fried cake donuts were stored in a thermostat adjusted to 20 ° C., and the crust of the cake donuts after storage for 1 day (D + 1) and after storage for 3 days (D + 3) was evaluated by 10 panelists according to the following criteria. .
Evaluation Criteria A : Eight or more of the 10 panelists evaluated it as crispy.
A: 5 to 7 out of 10 panelists evaluated that there was crispness.
X: Among 10 panelists, 4 or less evaluated it as being crunchy.

[Donuts feel cool]
The fried cake donuts were stored in a thermostat adjusted to 20 ° C., stored for 1 day (D + 1), and eaten. The refreshing feeling was evaluated by 10 panelists according to the following criteria.
The refreshing sensation was evaluated by the presence or absence of a refreshing sensation without feeling the greasy remaining in the mouth due to the sense that the mouth melted well when the donut was put in the mouth and the temperature in the mouth decreased.
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that the refreshing feeling was good.
○: 5 to 7 panelists evaluated that the refreshing feeling was good.
X: Among 10 panelists, 4 or less evaluated that the refreshing feeling was good.

[Lard flavor]
The fried cake donut was stored in a thermostatic chamber adjusted to 20 ° C., stored for one day (D + 1), and eaten, and the lard odor was evaluated by 10 panels according to the following criteria.
The lard odor was evaluated by the presence or absence of an unpleasant animal odor remaining from the middle to the last.
Evaluation Criteria A : Eight or more out of 10 panelists evaluated that there was no lard odor.
A: 5 to 7 out of 10 panelists evaluated that there was no lard odor.
X: Among 10 panelists, 4 or less evaluated that there was no lard odor.

<Preparation of spring rolls>
Heating and cooking oil / fat composition to 180 ° C., putting spring rolls, fried at 180 ° C. for 1 minute, allowed to cool at room temperature for 2 minutes, frozen at −50 ° C. for 4 days, and then controlled at 20 ° C. A panel test was conducted on the crispness and refreshing sensation of natural thawing.

[Creativity after cold thawing]
Evaluation Criteria A : Eight or more of the 10 panelists evaluated it as crispy.
A: 5 to 7 out of 10 panelists evaluated that there was crispness.
X: Among 10 panelists, 4 or less evaluated it as being crunchy.

[Cool feeling after thawing]
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that the refreshing feeling was good.
○: 5 to 7 panelists evaluated that the refreshing feeling was good.
X: Among 10 panelists, 4 or less evaluated that the refreshing feeling was good.

3-1. Preparation of fat and oil composition for butter cream The fat and oil composition for butter cream described in Tables 1 and 2 was adjusted to a temperature of 80 ° C and dissolved, then mixed and stirred with a propeller stirrer, and uniformly dispersed and dissolved. The mixture was aged by quenching and kneading with a combinator to obtain an oil / fat composition for butter cream.

3-2. Evaluation <Preparation of butter cream>
Using a tabletop mixer (Kitchen Aid), 250 g of fat and oil adjusted to 20 to 25 ° C. were stirred with a multi-blade whipper to a specific gravity of 0.6 at a speed of 4, and then a liquid sugar (Hellodex R Hayashibara) was added. 250g was added and it was made to foam until specific gravity became 0.6, and the butter cream was obtained.

[The refreshing feeling of butter cream]
About the refreshing feeling of the butter cream obtained above, 10 panelists evaluated the refreshing feeling according to the following criteria.
The panel conducted a discrimination test of five tastes (sweet, acid, salt, bitter, umami), a taste concentration difference discrimination test, a food taste discrimination test, and a standard odor test, and each of these tests was judged as conforming. Four men and six women in their 20s to 40s were selected.
The refreshing sensation refers to a refreshing sensation that does not feel the greasy remaining in the mouth due to the sensation of melting in the mouth and lowering the temperature in the mouth.
Evaluation criteria A : Eight or more out of 10 people evaluated that it was good.
A: 7 to 5 out of 10 people were evaluated as good.
X: 4 or less out of 10 people evaluated that it was favorable.

  The above measurement results and evaluation results are shown in Tables 1 and 2.

Claims (5)

  It contains palm fats and fats and pork fats and oils, the mass ratio of palm fats and oils to pork fats and fats is 0.8 to 3.0, and represents the slope of temperature and SFC value at 10 to 26 ° C. / The oil-fat composition for cooking whose temperature value is -2.5 or less.   Peak 1 which is an intensity ratio between an X-ray diffraction peak 1 corresponding to a surface spacing of 4.5 to 4.7 mm and an X-ray diffraction peak 2 corresponding to a surface spacing of 4.1 to 4.3 mm in X-ray diffraction. The oil / fat composition for cooking according to claim 1, wherein the value of peak 2 is 2.0 or more.   The manufacturing method of the fried food which fries deep-fried seeds using the oil-fat composition for heat cooking of Claim 1 or 2, freezes the fried food, and thaws the frozen food.   It contains palm fats and fats and pork fats and oils, the mass ratio of palm fats and oils to pork fats and fats is 0.8 to 3.0, and represents the slope of temperature and SFC value at 10 to 26 ° C. / The fat-and-oil composition for butter cream whose value of (DELTA) temperature is -2.5 or less.   Peak 1 which is an intensity ratio between an X-ray diffraction peak 1 corresponding to a surface spacing of 4.5 to 4.7 mm and an X-ray diffraction peak 2 corresponding to a surface spacing of 4.1 to 4.3 mm in X-ray diffraction. The fat and oil composition for butter cream according to claim 4, wherein the value of peak 2 is 2.0 or more.