JP2019176743A - Cooking fat composition and method of producing fried food using the same - Google Patents
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Abstract
Description
本発明は、揚げ物の調理に用いることでソフトなサクミの衣の揚げ物を製造できる加熱調理用油脂組成物、およびそれを用いてソフトなサクミの衣の揚げ物を製造する方法に関する。 TECHNICAL FIELD The present invention relates to an oil and fat composition for cooking that can be used for cooking fried food, and a method for producing a fried food of soft sakumi using the same.
従来、調理品が冷めても揚げたての衣の食感を維持できる加熱調理用油脂組成物が研究されていた。たとえば、このような加熱調理用油脂組成物として、ポリグリセリン縮合リシノレイン酸エステルと、ポリグリセリン縮合リシノレイン酸エステル以外の乳化剤として有機酸モノグリセリド及び／又はＨＬＢ６〜１４のポリグリセリン脂肪酸エステルとを０．０５〜０．５重量％含有し、ポリグリセリン縮合リシノレイン酸エステルと該乳化剤の比率が１：１〜５である加熱調理用油脂組成物が知られている（たとえば特許文献１）。 Conventionally, an oil and fat composition for cooking that can maintain the texture of freshly fried clothes even when the cooked product has cooled has been studied. For example, as such an oil and fat composition for cooking, 0.05 mg of polyglycerin condensed ricinoleic acid ester and organic acid monoglyceride and / or polyglycerin fatty acid ester of HLB 6-14 as an emulsifier other than polyglycerin condensed ricinoleic acid ester are used. An oil / fat composition for heating and cooking is known, which is contained in an amount of ˜0.5% by weight and the ratio of the polyglycerin condensed ricinoleic acid ester to the emulsifier is 1: 1 to 5 (for example, Patent Document 1).
このような加熱調理用油脂組成物を用いて調理した場合、調理品が冷めた場合も揚げたての衣の食感を維持することができるが、従来は、ある程度の力を入れて噛むことで衣が砕けるようなハードなサクミ（衣が硬く、クリスピーで、カリカリ・ガリガリとした食感）が好まれていたため、ハードなサクミの衣となっていた。しかしながら、近年、消費者のニーズの多様化が進み、比較的小さな力で衣を噛み砕くことができるソフトなサクミ（衣が脆く、ほぼ抵抗なく噛み砕くことができる軽い食感）が好まれる傾向にあり、ソフトなサクミの衣の揚げ物を製造できる加熱調理用油脂組成物が所望されていた。 When cooked using such a cooking oil and fat composition, the texture of freshly fried clothing can be maintained even when the cooked product is cooled. It was a hard sakumi garment because it liked the hard sakumi that was crushed (hard, crispy, crunchy and crispy texture). However, in recent years, consumer needs have been diversified, and soft sakumi (a light texture that can be crushed with little resistance) that can chew clothing with relatively little force tends to be preferred. Therefore, there has been a demand for a cooking oil / fat composition capable of producing a fried food of soft sakumi.
本発明の目的は、ソフトなサクミの衣の揚げ物を製造することができる加熱調理用油脂組成物、およびそれを用いてソフトなサクミの衣の揚げ物を製造する方法を提供することである。 An object of the present invention is to provide a cooking oil / fat composition capable of producing a fried food of soft sakumi and a method of producing a fried food of soft sakumi using the same.
本発明者らは、上記課題を解決するため鋭意研究した結果、ポリグリセリン縮合リシノレイン酸エステルと、重合度の低いポリグリセリン脂肪酸エステル、具体的には、重合度が２〜４のポリグリセリン脂肪酸エステルとを、加熱調理用油脂組成物に含有させることで、ソフトなサクミの衣の揚げ物を製造できることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that a polyglycerin condensed ricinoleic acid ester, a polyglycerin fatty acid ester having a low polymerization degree, specifically, a polyglycerin fatty acid ester having a polymerization degree of 2 to 4 It was found that the fried food of soft sakumi garments can be produced by adding the above to the cooking oil / fat composition, and the present invention has been completed.
本発明は以下の（１）ないし（４）の加熱調理用油脂組成物を要旨とする。
（１）本発明に係る加熱調理用油脂組成物は、ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４のポリグリセリン脂肪酸エステルとを、１：５〜１２の重量比率で、０．１〜１重量％含有する。
（２）上記加熱調理用油脂組成物において、ソフトなサクミの衣の揚げ物のための加熱調理用油脂組成物であるように構成することができる。
（３）上記加熱調理用油脂組成物において、前記ポリグリセリン脂肪酸エステルは、重合度２のジグリセリン脂肪酸エステルであるように構成することができる。
（４）上記加熱調理用油脂組成物において、前記ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４の前記ポリグリセリン脂肪酸エステルとを、０．４〜１重量％含有するように構成することができる。
The gist of the present invention is the following oil-fat composition for cooking (1) to (4).
(1) The oil and fat composition for cooking according to the present invention comprises a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester having a polymerization degree of 2 to 4 in a weight ratio of 1: 5 to 0.1, Contains 1% by weight.
(2) The cooking oil and fat composition may be configured to be a cooking oil and fat composition for soft fried sakumi clothes.
(3) In the oil composition for cooking, the polyglycerin fatty acid ester may be a diglycerin fatty acid ester having a polymerization degree of 2.
(4) In the oil and fat composition for cooking, the polyglycerin condensed ricinoleic acid ester and the polyglycerin fatty acid ester having a polymerization degree of 2 to 4 may be contained in an amount of 0.4 to 1% by weight. it can.
また、本発明は以下の（５）のソフトなサクミを揚げ物に付与する方法を要旨とする。
（５）本発明に係るソフトなサクミの衣の揚げ物を製造する方法は、ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４のポリグリセリン脂肪酸エステルとを、１：５〜１２の重量比率で０．１〜１重量％含有する加熱調理用油脂組成物を用いて揚げ調理をする。
Moreover, this invention makes the summary the method of providing the soft sakumi of the following (5) to fried food.
(5) The method for producing the fried food of soft sakumi according to the present invention comprises a polyglycerol condensed ricinoleic acid ester and a polyglycerol fatty acid ester having a polymerization degree of 2 to 4 in a weight ratio of 1: 5 to 12. Deep-fried cooking is carried out using an oil and fat composition for cooking that contains 0.1 to 1% by weight.
本発明により、ソフトなサクミの衣の揚げ物を製造することができる。 According to the present invention, a fried food of soft sakumi can be manufactured.
以下に、本発明に係る加熱調理用油脂組成物の実施形態について説明する。本実施形態に係る加熱調理用油脂組成物は、ソフトなサクミの衣の揚げ物を製造することが可能な加熱調理用油脂組成物に関する。ここで、「ソフトなサクミ」とは、従来好まれていたハードなサクミ（ある程度の力を入れることで衣が噛み砕けるような、衣が硬く、クリスピーで、カリカリ・ガリガリとした食感）に対して、比較的小さな力で衣を砕くことができるサクミ（衣が脆く、ほぼ抵抗なく衣を噛み砕くことができる軽い食感）を意味する。 Below, embodiment of the oil-fat composition for heat cooking which concerns on this invention is described. The oil / fat composition for cooking according to the present embodiment relates to an oil / fat composition for heat cooking capable of producing a fried food of soft sakumi. Here, “soft sakumi” refers to the hard sakumi that has been favored in the past (the garment is hard, crispy, crispy, crunchy and crispy, with a certain amount of force applied) On the other hand, it means sakumi that can break the garment with a relatively small force (a light texture that makes the garment brittle and can bite the garment almost without resistance).
ここで、従来は、揚げ物の衣に硬さを付与し、サクミの感覚（サクサクとした食感）を強調させる方向で技術開発が行われてきた。ハードなサクミ（衣が硬く、クリスピーで、カリカリ・ガリガリとした食感）の方がサクミを強く感じやすいからである。その一方、サクミ付与のために揚げ物の衣をやわらかくする思想は、揚げ物をしなっとした食感にするとの印象から、これまでほとんどなされてこなかった。本実施形態に係る加熱調理用油脂組成物は、近年の消費者ニーズの多様化により、比較的小さな力で衣を噛み砕くことができるソフトなサクミ（衣が脆く、ほぼ抵抗なく噛み砕くことができる軽い食感）が好まれる傾向があることから、このようなソフトなサクミを付与できる加熱調理用油脂組成物を鋭意研究し見出したものである。なお、本実施形態に係る加熱調理用油脂組成物は、主に、フライ調理（揚げ調理）に用いることができるものであるが、揚げ調理に限定されず、炒め調理、焼き調理、電子レンジ調理等の種々の加熱調理に使用することができる。 Here, conventionally, technological development has been performed in the direction of imparting hardness to the fried clothes and emphasizing the crispy sensation (crispy texture). This is because hard sakumi (hard, crispy, crunchy and crispy texture) is more likely to feel sakumi. On the other hand, the idea of softening the fried food clothing for applying sakumi has never been made so far because of the impression that the deep-fried food has a soft texture. The oil and fat composition for cooking according to the present embodiment is a soft sakumi that can chew clothes with a relatively small force due to diversification of consumer needs in recent years (the clothes are brittle and light enough to be chewed without resistance) Since there is a tendency for the texture to be preferred, the present inventors have intensively researched and found an oil and fat composition for cooking that can impart such a soft sakumi. In addition, although the oil-fat composition for heat cooking which concerns on this embodiment can be mainly used for frying cooking (fried cooking), it is not limited to fried cooking, stir-fried cooking, grilled cooking, microwave cooking It can be used for various cooking such as.
本実施形態に係る加熱調理用油脂組成物は、加熱調理用油脂を主成分として含有する。このような加熱調理用油脂は、特に限定がなく、食用として用いられるものであればよい。たとえば、大豆油、菜種油、コーン油、紅花油、ヒマワリ油、綿実油、パーム油、米油、小麦胚芽油、オリーブ油、ゴマ油、ラード、牛脂、魚油等、およびこれらの高オレイン酸油、それらの分別油、硬化油、エステル交換油等が挙げられる。また、これらの中から選ばれる１種、または２種以上の油脂を混合してもよい。さらには、これらの油の中で、通常１４０〜２４０℃程度で行われるフライ調理に適した油脂であることが好ましい。 The oil composition for cooking according to the present embodiment contains the oil for cooking as a main component. Such fats and oils for cooking are not particularly limited as long as they are used for food. For example, soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, rice oil, wheat germ oil, olive oil, sesame oil, lard, beef tallow, fish oil, etc., and their high oleic acid oil, fractionation thereof Oil, hydrogenated oil, transesterified oil and the like. Moreover, you may mix 1 type, or 2 or more types of fats and oils chosen from these. Furthermore, among these oils, oils and fats suitable for frying cooking usually performed at about 140 to 240 ° C are preferable.
また、本実施形態に係る加熱調理用油脂組成物は、乳化剤として、ポリグリセリン縮合リシノレイン酸エステルおよび重合度２〜４のポリグリセリン脂肪酸エステルを含有する。ポリグリセリン縮合リシノレイン酸エステルは、ポリグリセリンと縮合リシノレイン酸とをエステル結合したものである。ポリグリセリン縮合リシノレイン酸エステルは、Ｗ／Ｏ乳化能や水溶性成分の油脂中への分散性に優れ、加工食品の品質改良用の添加剤として広く利用されている。 Moreover, the oil-fat composition for heat cooking which concerns on this embodiment contains polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester of a polymerization degree 2-4 as an emulsifier. The polyglycerin condensed ricinoleic acid ester is an ester-bonded polyglycerin and condensed ricinoleic acid. Polyglycerin condensed ricinoleic acid ester is excellent in W / O emulsifying ability and dispersibility of water-soluble components in fats and oils, and is widely used as an additive for improving the quality of processed foods.
重合度２〜４のポリグリセリン脂肪酸エステルは、重合度が２〜４であるポリグリセリンと脂肪酸とがエステル結合したものである。当該ポリグリセリン脂肪酸エステルを構成するポリグリセリンとしては、重合度が２のジグリセリン、重合度が３のトリグリセリン、重合度が４のテトラグリセリンが挙げられる。特に、ポリグリセリンの重合度は低いほど、ソフトなサクミを付与する傾向にあり、この観点から、重合度２のジグリセリンを有するジグリセリン脂肪酸エステルが好適である。 The polyglycerol fatty acid ester having a polymerization degree of 2 to 4 is an ester bond of a polyglycerol having a polymerization degree of 2 to 4 and a fatty acid. Examples of the polyglycerin constituting the polyglycerin fatty acid ester include diglycerin having a polymerization degree of 2, triglycerin having a polymerization degree of 3, and tetraglycerin having a polymerization degree of 4. In particular, the lower the degree of polymerization of polyglycerin, the more tending to give soft sakumi. From this viewpoint, diglycerin fatty acid esters having diglycerin having a degree of polymerization of 2 are preferred.
また、本実施形態に係るポリグリセリン脂肪酸エステルを構成する脂肪酸としては、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はなく、たとえば炭素数６〜２４の直鎖の飽和または不飽和脂肪酸、好ましくは炭素数８〜１８の直鎖の飽和または不飽和脂肪酸、より好ましくは炭素数１８の直鎖の不飽和脂肪酸が挙げられる。たとえば、具体的にはオレイン酸、リノール酸およびリノレン酸の群から選ばれる１種または２種以上の脂肪酸が挙げられる。 Moreover, as a fatty acid which comprises the polyglyceryl fatty acid ester which concerns on this embodiment, if it is a fatty acid originating in the edible animal and vegetable oil and fat, there will be no restriction | limiting, for example, C6-C24 linear saturated or unsaturated Examples include fatty acids, preferably linear saturated or unsaturated fatty acids having 8 to 18 carbon atoms, and more preferably linear unsaturated fatty acids having 18 carbon atoms. Specific examples include one or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid.
このようなポリグリセリン脂肪酸エステルとしては、一般にエステル化反応等の方法で製造することができるが、市販の乳化剤としても販売されており、たとえば、ジグリセリンモノオレイン酸（理研ビタミン、ポエムＤＯ−１００Ｖ）、テトラグリセリンペンタオレイン酸（阪本薬品工業、ＳＹグリスターＰＯ３Ｓ）、テトラグリセリントリステアリン酸（阪本薬品工業、ＳＹグリスターＴＳ−３Ｓ）等が挙げられる。 Such polyglycerin fatty acid ester can be generally produced by a method such as esterification reaction, but is also sold as a commercially available emulsifier, for example, diglycerin monooleic acid (RIKEN vitamin, Poem DO-100V). ), Tetraglycerin pentaoleic acid (Sakamoto Pharmaceutical Co., Ltd., SY Glyster PO3S), tetraglycerin tristearic acid (Sakamoto Pharmaceutical Co., Ltd., SY Glyster TS-3S), and the like.
本実施形態において、加熱調理用油脂組成物は、ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４のポリグリセリン脂肪酸エステルとを、１：５〜１２の重量比率で、好ましくは１：５〜１０の重量比率で、より好ましくは１：７〜８の重量比率で含有している。ポリグリセリン縮合リシノレイン酸エステルと重合度２〜４のポリグリセリン脂肪酸エステルとの重量比率が１：４以下となるとサクミの質（ハードなサクミか、ソフトなサクミかという質）がハードになる傾向に強く、また、重量比率が１：１２よりも大きくなると、調理品が冷えた場合にサクミが弱くなり、しなっとして湿気たような食感となってしまう傾向にあるためである。 In this embodiment, the oil and fat composition for cooking is a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester having a polymerization degree of 2 to 4 in a weight ratio of 1: 5 to 12, preferably 1: 5. It is contained in a weight ratio of 10, more preferably in a weight ratio of 1: 7-8. When the weight ratio of polyglycerin condensed ricinoleic acid ester to polyglycerin fatty acid ester having a polymerization degree of 2 to 4 is 1: 4 or less, the quality of sakumi tends to become hard (quality of hard or soft sakumi). This is because if the weight ratio is higher than 1:12, the sakumi is weakened when the cooked product is cooled, and tends to have a damp texture.
また、加熱調理用油脂組成物では、ポリグリセリン縮合リシノレイン酸エステルと重合度２〜４のポリグリセリン脂肪酸エステルとの合計量が、加熱調理用油脂組成物中の０．１〜１重量％となるように含有されている。ポリグリセリン縮合リシノレイン酸エステルと重合度２〜４のポリグリセリン脂肪酸エステルとの合計量が０．１〜１重量％の範囲においては、その合計量が多いほど、ソフトなサクミを揚げ物に付与しやすい傾向にある。 Moreover, in the oil / fat composition for cooking, the total amount of the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester having a polymerization degree of 2 to 4 is 0.1 to 1% by weight in the oil / fat composition for cooking. Is contained. When the total amount of the polyglycerin condensed ricinoleic acid ester and the polyglycerin fatty acid ester having a polymerization degree of 2 to 4 is in the range of 0.1 to 1% by weight, the greater the total amount, the easier it is to impart soft sakumi to the fried food. There is a tendency.
（実施例）
以下に、本実施形態に係る加熱調理用油脂組成物を、下記表２〜４に示す条件（試験例１〜２３）で調製し、各条件で調製した加熱調理用油脂組成物を用いて、コロッケ、天ぷら（えび天）、鶏のから揚げを調理し、各揚げ物の衣のサクミを「サクミの度合」と「サクミの質」で評価した。なお、サクミの評価は、１０名の専門パネラーが、下記に説明する方法で行い、その平均値を評価点数として表示している。
(Example)
Below, the cooking oil and fat composition according to the present embodiment is prepared under the conditions shown in Tables 2 to 4 (Test Examples 1 to 23), and the cooking oil and fat composition prepared under each condition is used. We cooked croquettes, tempura (fried shrimp) and fried chicken, and evaluated the sakumi of each fried food by "degree of sakumi" and "quality of sakumi". Sakumi is evaluated by 10 expert panelists by the method described below, and the average value is displayed as the evaluation score.
（サクミの度合）
ここで、「サクミの度合」とは、度合の評価点数が高いほど、歯切れが良く、サクサクとした食感となり、一方、度合の評価点数が低いほど、水分または油分が多いと感じられたり、しなっとして湿気たような食感、あるいは衣に引きがあり、歯切れが悪い食感を有したりすることを示す。本実施例においては、下記表１に示すように、「サクミの度合」は、下記表１に示すように、「５：非常にサクミがある」、「４：サクミがある」、「３：ややサクミがある」、「２：ややしなっている」、「１：しなっとしている」の５段階で評価した。
(Degree of Sakumi)
Here, `` degree of crispy '' means that the higher the degree of evaluation score, the better the crispness and crispy texture, while the lower the degree of evaluation, the more water or oil feels, It indicates that the mouth feels damp or has a pull on the clothes and has a crisp texture. In this example, as shown in Table 1 below, “degree of sakumi” is “5: very sakumi”, “4: there is sakumi”, “3: The evaluation was made on a five-point scale: “Slightly Sakumi”, “2: Slightly”, and “1: Strictly”.
（サクミの質）
また、「サクミの質」は、ソフト（衣が脆く、ほぼ抵抗なく噛み砕くことができる軽い食感）と、ハード（衣が硬く、クリスピーで、カリカリ・ガリガリとした食感）を指標として、下記表１に示すように、「ＡＡ：ソフト」、「Ａ：ややソフト」、「Ｂ：ややハード」、「Ｃ：ハード」の４段階で評価した。
(Quality of Sakumi)
In addition, the quality of “Sakumi” is as follows, with soft (light clothing that is fragile and can be crushed almost without resistance) and hard (hard texture, crispy, crunchy and crunchy) As shown in Table 1, the evaluation was made in four stages: “AA: soft”, “A: slightly soft”, “B: slightly hard”, and “C: hard”.
また、本実施例においては、主成分の油脂として、キャノーラ油（昭和産業）を用いた。また、乳化剤として、以下の乳化剤を用いた。
・ポリグリセリン縮合リシノレイン酸エステル；阪本薬品工業、ＳＹグリスターＣＲ−ＥＤ
・重合度２のポリグリセリン脂肪酸エステル（ジグリセリンモノオレイン酸）；理研ビタミン、ポエムＤＯ−１００Ｖ
・重合度４のポリグリセリン脂肪酸エステル（テトラグリセリントリステアリン酸）；阪本薬品工業、ＳＹグリスターＴＳ−３Ｓ
・重合度５のポリグリセリン脂肪酸エステル（ペンタグリセリントリオレイン酸）；太陽化学、サンソフトＡ−１７３Ｅ
In this example, canola oil (Showa Sangyo) was used as the main component. Moreover, the following emulsifiers were used as an emulsifier.
・ Polyglycerin condensed ricinoleate; Sakamoto Pharmaceutical Co., Ltd., SY Glyster CR-ED
・ Polyglycerin fatty acid ester having a polymerization degree of 2 (diglycerin monooleic acid); RIKEN vitamin, Poem DO-100V
・ Polyglycerin fatty acid ester having a polymerization degree of 4 (tetraglycerin tristearic acid); Sakamoto Pharmaceutical Co., Ltd., SY Glyster TS-3S
Polyglycerin fatty acid ester having a polymerization degree of 5 (pentaglycerin trioleic acid); Taiyo Kagaku, Sunsoft A-173E
以下に、コロッケ、天ぷら、鶏のから揚げの各揚げ物における官能評価結果を表示する。
上記表２〜４に示すように、揚げ物の種類に関わらず、ポリグリセリン脂肪酸エステルとして、重合度５のペンタグリセリントリオレイン酸を用いた試験例１，１０，１７では、揚げ直後および放冷２時間後においてサクミの度合の評価点数は高かったが（サクミの度合の平均値が３よりも大きかった）が、サクミの質が「Ｃ」または「Ｂ」となっており、サクミの質がハードになることが分かった。また、重合度が４のポリグリセリン脂肪酸エステルを用いた場合（試験例２，１１，１８）と比べて、重合度が２のポリグリセリン脂肪酸エステルを用いた場合（たとえば試験例３，１２，１９）では、サクミの度合の評価点数が高くなるとともに、サクミの質もソフトになることが分かった。 As shown in Tables 2 to 4, in Test Examples 1, 10, and 17 using pentaglycerin trioleic acid having a polymerization degree of 5 as a polyglycerin fatty acid ester, regardless of the type of fried food, immediately after frying and allowed to cool 2 Although the evaluation score of the degree of sakumi was high after the time (the average value of the degree of sakumi was greater than 3), the quality of the sakumi is “C” or “B”, and the quality of the sakumi is hard I found out that In addition, when a polyglycerin fatty acid ester having a polymerization degree of 2 is used (for example, Test Examples 3, 12, 19) compared to a case where a polyglycerol fatty acid ester having a polymerization degree of 4 is used (Test Examples 2, 11, 18). ), It was found that the evaluation score of the degree of sakumi increases and the quality of sakumi also becomes soft.
さらに、上記表２〜４に示すように、揚げ物の種類に関わらず、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとの重量比率が１：５〜１：１２である実施例（試験例２〜８，１１〜１５，１８〜２２）においては、重量比率が１：４である実施例（試験例９，１６，２３）と比べて、サクミの質がソフトになる（サクミの質がＡ以上となる）ことが分かった。また、揚げ物の種類に関わらず、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとの重量比率が１：５〜１：１０である実施例（試験例２〜７，１１〜１４，１８〜２１）においては、重量比率が１：１２である実施例（試験例８，１５，２２）と比べて、サクミの質がよりソフトになり（サクミの質が「ＡＡ」となり）、また、放冷２時間後もサクミを維持しやすい（放冷２時間後のサクミの度合が３よりも大きくなる）ことが分かった。 Furthermore, as shown in the said Tables 2-4, the Example (Test Example 2) whose weight ratio of polyglycerol condensed ricinoleic acid ester and polyglycerol fatty acid ester is 1: 5-1: 12 irrespective of the kind of fried food. -8, 11-15, 18-22), the quality of the sakumi becomes softer (the quality of the sakumi is A) compared to the examples (Test Examples 9, 16, 23) in which the weight ratio is 1: 4. (It will be above). Moreover, the Example (Test Examples 2-7, 11-14, 18-21) whose weight ratio of polyglycerol condensed ricinoleic acid ester and polyglycerol fatty acid ester is 1: 5-1: 10 irrespective of the kind of fried food. ), The quality of the sakumi becomes softer (the quality of the sakumi becomes “AA”) than in the examples (Test Examples 8, 15, and 22) in which the weight ratio is 1:12, and it is allowed to cool. It was found that sakumi was easy to maintain after 2 hours (the degree of sakumi after 2 hours of cooling was greater than 3).
また、上記表２〜４に示すように、本実施例においては、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとの合計量が、当該加熱調理用油脂組成物中に０．１〜１重量％となるよう含有させて行っているが、その中でも特に、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとの合計量が０．４〜１重量％である実施例（試験例５，６，１３，２０）では、ポリグリセリン縮合リシノレイン酸エステルとポリグリセリン脂肪酸エステルとの合計量が０．４未満の他の実施例と比べて、揚げ直後も放冷２時間後においても、サクミの度合の評価点数が高くなる（サクミの度合が４よりも大きくなる）ことが分かった。 Moreover, as shown to the said Tables 2-4, in a present Example, the total amount of polyglycerol condensed ricinoleic acid ester and polyglycerol fatty acid ester is 0.1 to 1 weight in the said oil-fat composition for cooking. In particular, Examples in which the total amount of polyglycerin-condensed ricinoleic acid ester and polyglycerin fatty acid ester is 0.4 to 1% by weight (Test Examples 5, 6, 13, 20), the total amount of polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester is less than 0.4. It was found that the evaluation score is high (the degree of sakumi is greater than 4).
以上のように、本実施形態に係る加熱調理用油脂組成物では、ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４のポリグリセリン脂肪酸エステルとを、１：５〜１２の重量比率で０．１〜１重量％含有することで、揚げ物の衣にソフトなサクミを付与することができる。特に、重合度が２のジグリセリン脂肪酸エステルを用いた場合にサクミの質をよりソフトにすることができる。また、ポリグリセリン縮合リシノレイン酸エステルと、重合度２〜４のポリグリセリン脂肪酸エステルとを、加熱調理用油脂組成物中に０．４〜１重量％含有させることで、揚げ物の衣にソフトなサクミを付与できることに加え、揚げ物の衣にサクサクとした食感をより付与することができる。 As mentioned above, in the oil-fat composition for cooking according to the present embodiment, the polyglycerin-condensed ricinoleic acid ester and the polyglycerin fatty acid ester having a polymerization degree of 2 to 4 are added in a weight ratio of 1: 5 to 0.1. By containing 1 to 1% by weight, a soft sakumi can be imparted to the fried clothes. In particular, when a diglycerin fatty acid ester having a polymerization degree of 2 is used, the quality of the sakumi can be made softer. Moreover, by adding 0.4 to 1% by weight of a polyglycerin condensed ricinoleic acid ester and a polyglycerin fatty acid ester having a polymerization degree of 2 to 4 in the oil composition for cooking, a soft sakumi In addition to being able to impart, the crispy texture can be further imparted to the fried clothing.
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