JP2018166444A - Oil and fat composition for stir-frying - Google Patents

Abstract

To provide an oil and fat composition for stir-frying excellent in stir-frying feeling and richness of stir fried dishes, having no harsh taste just after stir-frying cooking, and providing one excellent in stir-frying feeling and richness even the stir fried dishes are cold or re-heated.SOLUTION: There is provided an oil and fat composition for stir-frying containing a deodorized oil as a base oil and roasted rape seed oil of 0.5 to 17 mass%. There is provided an oil and fat composition for stir-frying further containing roasted sesame oil of 0.5 to 5 mass%.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for fried cooking, and particularly to an oil and fat composition for fried cooking containing a specific amount of roasted rapeseed oil using deodorized oil as a base oil.

  Conventionally, when performing stir-cooking, for the purpose of efficiently transferring heat to the material, preventing burning of the food material and seasoning to the cooking utensil due to heating, etc. to give the food a rich taste, etc. Edible oils and fats are used. Among edible oils and fats, salad oil and the like are used as liquid oil, and palm oil and lard and the like are used as solid fat. In addition, in order to impart a fragrant flavor to foods, stir-fry cooking using flavor oil containing flavor components is also performed.

  In recent years, with the widespread use of single-person self-cooking and specialty stores, not only does stir-fried food cook for every meal, but also a large number of cooked foods are consumed in several batches. However, stir-fried dishes lose their flavor and richness when they are cooled, and even if they are reheated in a microwave oven etc., their flavor does not return and most of them cannot taste the flavor immediately after cooking. .

  Cooking oil and fat composition (Patent Document 1) containing a specific amount of lecithin, polyglycerin fatty acid ester, and flavored oil and fat, and starch-based food ingredients containing an emulsifier having an HLB of 4.7 to 8 Oil and fat composition for stir-fried cooking (Patent Document 2) etc. has been reported, but the oil and fat for stir-fried cooking that can provide a stir-fried food with excellent feeling of stir-fry and richness even if it is chilled or reheated There are no reports on the composition.

JP 2003-92987 A JP, 2006-101138, A

  The present invention has been made in view of the above circumstances, and is excellent in the feeling of stir-fry and richness of stir-fried food immediately after fried cooking. An object of the present invention is to provide an oil / fat composition for fried cooking, which can obtain a fried food and a rich flavor even when heated.

  As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by containing a specific amount of roasted rapeseed oil with deodorized oil as a base oil, and the present invention is completed. It came to. Specifically, the present invention provides the following.

(1) An oil / fat composition for frying cooking using a deodorized oil as a base oil, and containing 0.5 to 17% by mass of roasted rapeseed oil.
(2) The roasted sesame oil composition according to (1), containing 0.5 to 5% by mass of roasted sesame oil.
(3) The oil and fat composition for fried cooking according to (1) or (2), wherein the deodorized oil is refined rapeseed oil and / or refined soybean oil.
(4) A cooking method of fried food using the oil and fat composition according to any one of (1) to (3).
(5) A fried dish obtained by using the oil and fat composition according to any one of (1) to (3).

  According to the present invention, immediately after fried cooking, the stir-fried feeling and richness of the stir-fried food are excellent, and the taste is not felt, and even when the stir-fried food is cooled or reheated, the fried feeling and rich taste It is possible to provide an oil and fat composition for fried cooking, which is excellent.

  Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments.

[Base oil]
The base oil in this invention is a main component which comprises the oil-fat composition for fried cooking, and refers to the deodorized oil (henceforth deodorized oil). The deodorized oil is not particularly limited as long as it is an edible oil that has undergone a deodorizing process, but safflower oil, grape oil, soybean oil, sunflower oil, wheat germ oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, rice oil, peanut Oils, flux oils, sesame oils, olive oils, palm oils, coconut oils and other vegetable oils, blended oils of these two or more, or fractionated oils obtained by separating them, hydrogenated oils, transesterified oils, etc. In addition, edible fats and oils produced by direct esterification reaction such as medium chain fatty acid triglycerides can be used. As the base oil used in the present invention, it is preferable to use refined rapeseed oil and / or refined soybean oil that has undergone a deodorizing step.

The deodorization step is not particularly limited as long as it is a deodorization performed in a normal edible oil refining step. For example, the deodorizing step is performed by performing steam distillation at 120 to 260 ° C. for 30 to 180 minutes. be able to.
In addition, the base oil used in the present invention can be subjected to treatment such as degumming, deoxidation, and drying by a known method, if necessary.

  Content of the said base oil in the oil-fat composition for fried cooking of this invention becomes like this. Preferably it is 60-99 mass%, More preferably, it is 70-97 mass%, More preferably, it is 80-96 mass%. Yes, most preferably 85-95% by mass. When content of base oil exists in the said range, the flavor by roasted rapeseed oil can be emphasized more.

[Roasted rapeseed oil]
The roasted rapeseed oil in the present invention is obtained by roasting rapeseed seeds and squeezing the oil by pressing, and has not been subjected to deodorization treatment.
Specifically, it is obtained through a process of roasting rapeseed seeds as a raw material at a roasting temperature (article temperature) of 220 to 300 ° C. The lower limit of the roasting temperature is preferably 225 ° C. or higher, and more preferably 230 ° C. or higher. On the other hand, the upper limit of the roasting temperature is preferably 280 ° C. or less, more preferably 270 ° C. or less, further preferably 260 ° C. or less, and most preferably 255 ° C. or less.

  The roasting time varies depending on the roasting temperature, roasting processing amount, roasting processing machine, etc., but it is preferably performed for about 1 to 30 minutes, more preferably about 3 to 25 minutes at the roasting temperature, More preferably, it is performed for about 5 to 20 minutes. The method for increasing the temperature is not particularly limited, but it is preferable that the temperature is gradually increased at a constant rate of increase (for example, 10 to 20 ° C./min).

  The roasting method is not particularly limited. For example, the roasting method can be performed by heating rapeseed seeds from the outside via superheated steam, electric heat, hot air, a burner, a microwave, or the like. Moreover, although the roasting machine to be used is not specifically limited, For example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type, etc. can be used.

  The rapeseed seeds that have been roasted are mechanically squeezed by a press to squeeze the oil. By filtering the oil, roasted rapeseed oil (pressed crude oil) can be obtained. The type of the pressing machine is not particularly limited. For example, an expeller type pressing machine including a casing formed in a cylindrical shape and a screw rotatably provided therein can be preferably used. The number of rotations and the amount of processing can be adjusted as appropriate.

  The roasted rapeseed oil in the present invention can be subjected to treatment such as water degumming, deoxidation, and drying by a known method after oil extraction, if necessary. In particular, those having a phosphorus content of 2 ppm or less by water degumming are preferred.

  The content of the roasted rapeseed oil in the oil composition for fried cooking of the present invention is 0.5 to 17% by mass, preferably 0.7 to 12% by mass, more preferably 1 to 7% by mass. Yes, most preferably 1.6 to 3% by mass. When the content of roasted rapeseed oil is in the above range, the stir-fried food is excellent in the feeling of fried food and the richness even after being cooked, cooled and reheated.

[Roasted sesame oil]
The roasted sesame oil in the present invention is obtained by roasting sesame and squeezing it by pressing, and has not been subjected to deodorization treatment. The roasting time, roasting method, and pressing method are the same as in the case of the aforementioned roasted rapeseed oil. Moreover, the roasted sesame oil in the present invention can be subjected to treatments such as water degumming, deoxidation, and drying by a known method after oil extraction, if necessary.

  The content of the roasted sesame oil in the oil composition for fried cooking according to the present invention is preferably 0.5 to 5% by mass, more preferably 0.7 to 4% by mass, and even more preferably 0. 0.8-2% by mass, most preferably 1.0-1.5% by mass. When the content of roasted sesame oil is in the above range, the stir-fried food is excellent in richness even if it is cooked immediately after fried cooking, cooled, and reheated.

[Other ingredients]
The oil and fat composition for fried cooking of the present invention contains fats and oils other than the deodorized oil, the roasted rapeseed oil, and the roasted sesame oil, an antioxidant, an emulsifier, and an antifoaming agent as long as the effects of the present invention are exhibited. You can also When mix | blending the said emulsifier, 0.5-3.5 mass% is preferable for content of the said emulsifier in the oil-fat composition for fried cooking of this invention.

(Use)
The oil composition for fried cooking according to the present invention is an oil composition for cooking used when fried ingredients such as vegetables. For example, the oil composition for cooking is applied to a heated frying pan, and the ingredients such as vegetables It is the oil composition for cooking used in order to fry cooking by heating a material for a fixed time.
The fried food in the present invention is a food obtained by fried cooking using the oil and fat composition for fried cooking of the present invention. For example, Chinese noodles such as fried noodles, chinjaose, hoikorou, happo vegetables, fried rice, etc. Cooking, spaghetti, general meat, vegetables, stir-fried seafood, saute, grilled meat, and other similar dishes.

  The oil and fat composition for fried cooking of the present invention can be used in the same amount as the fried oil used in normal stir-cooking when fried cooking, and the amount used is appropriately changed depending on the type and amount of ingredients it can.

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
[Manufacture of roasted rapeseed oil]
The rapeseed seeds were roasted for about 5 minutes in the range where the product temperature of the rapeseed seeds was 130 to 200 ° C., and squeezed by pressing. After oil extraction, water degumming, drying, and filtration were performed to obtain an undeodorized roasted rapeseed oil having a phosphorus content of 2 ppm.

[Manufacture of roasted sesame oil]
The sesame was roasted in the range of 130 to 200 ° C. for about 2 minutes and squeezed by pressing. After squeezing, the mixture was allowed to stand at room temperature for 1 week to separate the precipitate. Furthermore, it left still at room temperature for 1 week, the deposit was isolate | separated, and the undeodorized roasted sesame oil was obtained.

[Manufacture of roasted soybean oil]
Soybeans were roasted for about 10 minutes in the range of soybean temperature of 130 to 220 ° C. and squeezed by pressing. After squeezing the oil, it was allowed to stand for about 1 day and filtered to obtain an undeodorized roasted soybean oil.

[Preparation of oil composition for fried cooking]
According to the composition of Tables 1 to 3, each raw material was uniformly mixed to prepare an oil and fat composition for fried cooking. Deodorized oils 1 and 2 used the following raw materials.
Deodorized oil-1 (refined rapeseed oil): trade name Nisshina rapeseed white squeezed oil, manufactured by Nisshin Oillio Group Co., Ltd. Deodorized oil-2 (refined soybean oil): tradename Nisshin soybean salad oil, Nisshin Oillio Group, Inc. Made

[Evaluation of stir-fried vegetables]
Using the prepared oil / fat compositions for fried cooking, fried vegetables were cooked and subjected to sensory evaluation.
(Cooking fried vegetables)
In a frying pan, stir-fry cooking oil / fat composition 15 g is placed and heated on high heat for 60 seconds. Next, 150 g of chopped cabbage, 100 g of bean sprout, and 50 g of carrot cut into thin slices are placed in a frying pan and fried for 60 seconds. Next, 2 g of salt and 0.2 g of pepper were added, and the mixture was heated with high heat for 30 seconds while stirring to obtain a stir-fried vegetable.

The sensory evaluation of stir-fried vegetables was evaluated by the following evaluation criteria by five expert panelists eating the stir-fried vegetables in each state. Evaluation is the consensus of expert panelists. The evaluation results are shown in Tables 1-3.
(Evaluation of fried feeling immediately after cooking)
◎: Excellent in fried feeling than ○ ○: Excellent in fried feeling than the control example ×: Frying feeling equivalent to the control example, or inferior in the fried feeling than the control example (evaluation of rich taste immediately after cooking)
◎: Excellent in taste compared to ○ ○: Excellent in taste compared to the control example ×: Same rich taste as the control example, or inferior to the control example (evaluation of the egg taste immediately after cooking)
◎: Does not feel the taste ○: Feels a little taste, but there is no problem ×: Feels the taste

After cooking, the fried vegetables (including the control examples) that were allowed to cool at room temperature for 3 hours were evaluated.
(Evaluation of stir-fry feeling after cooling)
◎: Excellent in fried feeling than ○ ○: Excellent in fried feeling than the control example ×: Frying feeling equivalent to the control example, or inferior in the fried feeling than the control example (evaluation of rich taste after cooling)
◎: Better taste than ○ ○ ○: Better taste than the control example ×: Meat taste equivalent to the control example, or inferior to the control example

After cooking, the vegetables were allowed to cool at room temperature for 3 hours and further re-heated (600 W, 1.5 minutes) in a microwave oven for evaluation of the fried vegetables (including the control example).
(Evaluation of stir-fry after reheating)
◎: Excellent fry feeling than ○ ○: Excellent fried feeling than the control example ×: Stir-fry feeling equivalent to the control example or inferior to the control example (evaluation of rich taste after reheating)
◎: Better taste than ○ ○ ○: Better taste than the control example ×: Meat taste equivalent to the control example, or inferior to the control example

[Evaluation of fried rice]
Fried rice was cooked using the prepared oil and fat compositions for fried cooking, and sensory evaluation was performed.
(Fried rice cooking)
In a frying pan, put 14 g of the oil and fat composition for fried cooking and heat for 60 seconds on high heat. Next, 40 g of beaten egg is added and heated with stirring for 30 seconds. Further, 3 g of chopped long onion and 10 g of chopped pork are added and heated with stirring for 30 seconds. Next, 2 g of salt, 0.15 g of pepper, 0.4 g of umami seasoning and 3 mL of soy sauce are added and heated with stirring for 30 seconds. The fire was stopped, and 200 g of warm white rice was added while being loosened and mixed evenly to obtain fried rice.

  The sensory evaluation of fried rice was performed in the same manner as the sensory evaluation of the above-mentioned fried vegetables. Five expert panelists ate fried rice in each state and evaluated it in the same manner as the sensory evaluation of fried vegetables. Evaluation is the consensus of expert panelists. The evaluation results are shown in Tables 1-3.

  The oil and fat composition for frying cooking (Examples 1 to 9) containing roasted rapeseed oil in deodorized oil (base oil) in an amount of 0.5 to 15% by mass is evaluated by fried vegetables and fried rice. It was excellent in the richness and taste, and even when the fried food was chilled or reheated, it was excellent in the fried feeling and richness. In particular, the oil and fat composition for fried cooking of Example 4 containing a specific amount of roasted rapeseed oil and roasted sesame oil in refined rapeseed oil (base oil) was the most excellent evaluation result.

Claims (5)

  An oil / fat composition for frying cooking using a deodorized oil as a base oil, comprising 0.5 to 17% by mass of roasted rapeseed oil.   The roasted sesame oil is contained in an amount of 0.5 to 5% by mass.   The fat and oil composition for fried cooking according to claim 1 or 2, wherein the deodorized oil is refined rapeseed oil and / or refined soybean oil.   The cooking method of the stir-fried dish which uses the oil-fat composition of any one of Claim 1 to 3.   The fried food obtained using the oil-fat composition of any one of Claim 1 to 3.