JP2022046129A - Method for improving crispy feeling of fried food - Google Patents

Abstract

To provide a method and an agent or the like for improving a crispy feeling of fried food, because an improved crispy feeling of fried food is important to improve its taste.SOLUTION: A method for improving a crispy feeling of fried food causes oil and fat compositions for frying to contain crude olive oil of 0.5 mass% or more and 8.5 mass% or less. An agent for improving a crispy feeling of fried food contains crude olive oil as an active ingredient, wherein the oil and fat compositions for frying are caused to contain the crude olive oil of 0.5 mass% or more and 8.5 mass% or less.SELECTED DRAWING: None

Description

The present invention relates to a method for improving the crispness of fried cooked foods such as tempura and croquettes, and an agent for improving the crispness of the food.

The crispy texture (crispy texture), which is one of the textures when eating, has a great influence on the deliciousness of fried cooked foods such as tempura and croquettes. It is known that the crispness of food is lost over time after cooking. In addition, improving the crispness immediately after cooking is also a major issue.

To address such a problem, for example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2005-287450) discloses a batter improving agent for deep-fried foods, which comprises cellulose and an emulsifier. The present invention focuses on the batter of fried food and attempts to improve the crispness.

Further, in Patent Document 2 (Japanese Unexamined Patent Publication No. 2012-19700), by using an oil / fat composition in which a specific emulsifier is mixed with a specific edible oil / fat, the texture, flavor, oil bleeding and other physical properties are excellent. It is disclosed that the above-mentioned food can be obtained, and the texture (including emulsifier) of donuts, french fries and chicken sticks is evaluated in paragraphs 0055 to 0069.

Further, in Patent Document 3 (Japanese Unexamined Patent Publication No. 2019-176743), it is possible to produce a soft fried batter of Sakumi by a cooking oil / fat composition containing a specific amount of two specific types of emulsifiers. It has been disclosed.

However, in Patent Document 1, the batter of fried food is improved, and the oil / fat composition for frying is not focused on, and it is difficult to apply it to foods for frying in general. Further, since Patent Documents 2 and 3 require a specific emulsifier, the manufacturing process is complicated.

On the other hand, paragraph 0063 and Table 4 of Patent Document 4 (International Publication No. 2019/003930) disclose that the crispy texture of foods cooked with an oil / fat composition containing a specific amount of refined olive oil is good. There is. However, it has been shown that the food cooked with the oil / fat composition of Comparative Example 3 or Comparative Example 5 containing 10% by mass or 50% by mass of unrefined extra virgin olive oil does not feel crispy.

Japanese Unexamined Patent Publication No. 2005-287450 Japanese Unexamined Patent Publication No. 2012-19700 JP-A-2019-176743 International Publication No. 2019/003930

As described above, improving the crispness of the fried food is important for improving the deliciousness of the fried food. Therefore, an object of the present invention is to provide a method for improving the crispness of a fried cooked food, an agent for improving the crispness of the food, and the like.

As a result of diligent research to achieve the above object, the present inventors have improved the crispness of the obtained fried food when a fat composition containing a specific amount of unrefined olive oil is used for frying. It was found that the present invention was completed. In the present invention, the "crispy texture" does not differ from the meaning of terms generally understood by consumers and those skilled in the art, and more specifically, the crispy texture when eating fried cooked foods. That is.

That is, the present invention provides a method for improving the crispness of a fried cooked food, which comprises containing 0.5% by mass or more and 8.5% by mass or less of unrefined olive oil in a fat composition for frying. Is.

The unrefined olive oil is preferably one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil.

It is preferable to contain the unrefined olive oil in an amount of 1.5% by mass or more and 8.2% by mass or less.

Further, the present invention is an agent for improving the crispness of fried foods containing unrefined olive oil as an active ingredient, and 0.5% by mass or more of the unrefined olive oil is added to the fat composition for fried cooking by 8.5% by mass or more. % Or less of the above-mentioned improver.

The unrefined olive oil is preferably one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil.

The improver preferably contains the unrefined olive oil in an amount of 1.5% by mass or more and 8.2% by mass or less in the fat composition for frying.

Further, the present invention is the use of unrefined olive oil as an oil / fat composition for frying for improving the crispness of fried foods.

According to the present invention, it is possible to improve the crispness of a fried food obtained by using a fat composition for fried cooking containing a specific amount of unrefined olive oil for fried cooking.

The unrefined olive oil of the present invention is an oil separated from olive fruits by a method such as pressing or centrifugation, and the oil is one of degumming, deoxidizing, decolorizing, and deodorizing. Or, the olive oil that has not undergone two or more types of refining treatment or has not undergone any refining treatment. The olive oil is preferably not subjected to any of the refining treatments of degumming treatment, deoxidizing treatment, decoloring treatment and deodorizing treatment. The degumming treatment is a step of hydrating and removing the gum containing phospholipid as a main component contained in the oil. The deoxidizing treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water or the like. The decolorization treatment is a step of adsorbing and removing the pigment contained in the oil on active clay or the like. The deodorizing treatment is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure.

The origin of the olive fruit is not particularly limited and may be domestic or foreign. The unrefined olive oil is also distributed in the market as extra virgin olive oil (also referred to as extra virgin olive oil), virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil and the like, and any of them may be used. In the present invention, such a commercially available product may be used, preferably one or two selected from extra virgin olive oil and virgin olive oil, and more preferably extra virgin olive oil. The virgin olive oil is classified into four types, extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil, according to the criteria for sensory evaluation. For the standards of virgin olive oil, the standards set by the International Olive Council can be referred to as appropriate.

The present invention is effective when the unrefined olive oil (when two or more kinds are used, the total thereof) is contained in a specific amount in the fat composition for frying. The content of the unrefined olive oil is 0.5% by mass or more and 8.5% by mass or less, preferably 1% by mass or more and 8.5% by mass or less, and more preferably 1.5% by mass or more. It is 8.2% by mass or less, more preferably 2% by mass or more and 8% by mass or less, still more preferably 3% by mass or more and 8% by mass or less, and particularly preferably 4% by mass or more and 8% by mass. % Or less, most preferably 5.5% by mass or more and 8% by mass or less. By setting the content to a predetermined content, the crispy feeling of the fried cooked food can be improved.

The fat composition for frying in the present invention contains edible fats and oils (not including unrefined olive oil). As the edible oil and fat, edible ones can be appropriately used, for example, soybean oil, rapeseed oil, palm oil, corn oil, olive oil (excluding unrefined olive oil), sesame oil, red flower oil, sunflower oil, cottonseed oil, and the like. Rice oil, peanut oil, palm kernel oil, palm oil, linseed oil, sesame oil and other vegetable fats and oils, beef fat, pork fat, chicken fat and other animal fats, medium-chain fatty acid triglycerides, or these fats and oils are separated and hydrogenated. Examples thereof include processed oils and fats that have undergone ester replacement. As the edible oil and fat, one kind may be used individually, or two or more kinds may be used. Among them, the iodine value of soybean oil, rapeseed oil, sunflower oil, palm olein, corn oil and the like is 50 or more (preferably 70 or more, more preferably 80 or more) in terms of workability during production. An edible oil or fat containing 55% by mass or more of one or two or more kinds selected from the above oils and fats is preferable, and an edible oil and fat containing 70% by mass or more is more preferable. The edible oil / fat preferably contains one or more selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, and is selected from soybean oil, rapeseed oil, palm olein, and corn oil. It is more preferable to contain one or more kinds of oils, and it is more preferable to contain one or more kinds selected from soybean oil, canola oil, and palm olein.

Further, the fat composition for frying in the present invention is referred to as an edible fat or oil containing 30% by mass or more, preferably 40% by mass or more of the n-3 fatty acid content in the total amount of constituent fatty acids (hereinafter referred to as n-3 edible fat or oil). ) Is preferably contained, and the content thereof is not particularly limited, but is preferably 0.01% by mass or more and 5% by mass or less, and more preferably 0.1% by mass or more and 3% by mass or less. Examples of the n-3 edible oils and fats include linseed oil, sesame oil, sardine oil, oils and fats containing DHA (docosahexaenoic acid) (fish oil and the like), oils and fats containing EPA (eicosapentaenoic acid) (fish oil and the like), and chia seeds. Examples include oil, algae oil, microbial oil and the like. Among them, it is preferable to use one or two kinds selected from flaxseed oil and sesame oil as the n-3 edible oil and fat.

The edible oils and fats are further refined by one or more of degumming treatment, deoxidizing treatment, decoloring treatment, and deodorizing treatment from crude oil obtained by oil extraction, extraction, etc. from oil food raw materials. It is preferable that the product has been subjected to all purification treatments such as degumming treatment, deoxidizing treatment, decoloring treatment and deodorizing treatment. By such a refining treatment, the aroma, flavor, pigment and the like of the raw material are removed, and it is possible to meet the demand when such properties derived from the raw material are not preferred. The significance of refining treatments such as degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment is as described above in the description of unrefined olive oil.

The content of the edible oil / fat (when two or more kinds are used, the total content thereof) is preferably 80% by mass or more, and 85% by mass or more in the frying oil / fat composition. It is more preferably 90% by mass or more, and even more preferably 92% by mass or more. Further, the upper limit of the content of the edible oil / fat is not particularly limited, and for example, the mixture is blended so that the total with other components in the cooking oil / fat composition for frying is 100% by mass. Further, the water content of the fat composition for frying of the present invention is preferably less than 1% by mass.

Further, the fat composition for frying may further contain additive materials such as an antioxidant, an emulsifier, and a fragrance as long as the action and effect according to the present invention are not impaired. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol and the like.

The fried food in the present invention is a food fried with the fat composition for frying. For example, suitable for fried foods such as tempura, fried balls, fried chicken, fried potatoes, hashed potatoes, croquettes, fried chicken, tonkatsu, fried fish, American dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice cakes, snacks, etc. Can be used for. In particular, it is suitably used for fried foods that use batters such as tempura and fried foods that use bread crumbs such as croquettes. There is no particular limitation on the mode for producing the fried food, and the desired fried food can be appropriately obtained by a suitable method according to the type of each fried food using the fat composition for frying according to the present invention. Should be manufactured. For example, a cooking material for a predetermined frying food is added to the heated oil / fat composition for frying to cook. The heating temperature of the fat composition for frying is, for example, 150 ° C. or higher and 220 ° C. or lower, preferably 160 ° C. or higher and 210 ° C. or lower, and more preferably 160 ° C. or higher and 200 ° C. or lower.

The crispy feeling improving agent of the present invention contains unrefined olive oil as an active ingredient. The unrefined olive oil is as described above. The crispy feeling improving agent contains the unrefined olive oil in a specific amount in the fat composition for frying used for cooking frying foods. The content of the unrefined olive oil in the oil / fat composition for frying is 0.5% by mass or more and 8.5% by mass or less, preferably 1% by mass or more and 8.5% by mass or less, and more. It is preferably 1.5% by mass or more and 8.2% by mass or less, more preferably 2% by mass or more and 8% by mass or less, still more preferably 3% by mass or more and 8% by mass or less, and particularly. It is preferably 4% by mass or more and 8% by mass or less, and most preferably 5.5% by mass or more and 8% by mass or less.

The content of the unrefined olive oil of the crispy feeling improving agent can be determined within a range that does not hinder the use, for example, 5% by mass or more, preferably 20% by mass or more, more preferably 40% by mass or more, and further. It is preferably 50% by mass or more. There is no particular upper limit, for example, 100% by mass or less. Further, the crispy feeling improving agent may contain, in addition to the unrefined olive oil, a component usually added to the edible fat or oil or the fat or oil composition for frying.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. The edible oils and fats and unrefined olive oil used in the examples are as follows.

<Edible oils and fats>
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)
Linseed oil (manufactured by J-Oil Mills Co., Ltd., n-3 fatty acid content in the total amount of constituent fatty acids: 52.1% by mass)
Egoma oil (manufactured by J-Oil Mills Co., Ltd., n-3 fatty acid content in total constituent fatty acids: 56.5% by mass)
Palm olein (iodine value 67) (manufactured by J-Oil Mills Co., Ltd.)
High oleic sunflower oil (manufactured by J-Oil Mills Co., Ltd.)

All of these edible oils and fats are subjected to all the refining treatments of degumming treatment, deoxidizing treatment, decolorizing treatment and deodorizing treatment. Moreover, the content of water is less than 1% by mass.

<Unrefined olive oil>
Unrefined olive oil A (extra virgin olive oil (made in Spain), manufactured by J-Oil Mills Co., Ltd.)
Unrefined olive oil B (extra virgin olive oil (made in Spain), manufactured by J-Oil Mills Co., Ltd.)
Unrefined Olive Oil C (Extra Virgin Olive Oil (Australia), J-Oil Mills Co., Ltd.)

All of these unrefined olive oils are extra virgin olive oils, and have not been refined by any of the degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment. Moreover, the content of water is less than 1% by mass.

[Test Example 1] Evaluation by beef croquette Using the oil and fat composition shown in Table 1, frozen beef croquette (before fried food) (manufactured by Nichirei Foods Co., Ltd.) is fried and cooked under the following conditions. I got a beef croquette.

(Fried cooking conditions)
1 kg of the oil and fat composition was weighed in a one-handed pan (diameter 20 cm) and heated to 180 ° C. Frozen beef croquettes were fried for 6 minutes.
The beef croquette was gently drained on a pan for 30 seconds to obtain a beef croquette.

(sensory evaluation)
Twelve trained evaluators conducted an evaluation by absolute evaluation on a 10 cm scale VAS (Visual analogue scale) (the larger the value, the higher the feeling of crispness). From the obtained results, the average value was calculated. The numerical values of the evaluation values in the table were taken as the distance from the origin (0 cm) (for example, 5.0 cm was set to 5.0).

(Texture analyzer evaluation (TA evaluation))
The TA evaluation was performed under the following conditions. The fried food obtained by frying was taken in a vat, and about 5 minutes after frying, it was evaluated using a texture analyzer under the following conditions. Place the large area of the beef croquette horizontally, and measure once at the left end (about 2.5 cm from the end), the center, and the right end (about 2.5 cm from the end) in the elliptical major axis direction. And the number of peaks was totaled. Similarly, a total of 3 samples were measured, and the average value of the obtained peaks was calculated (the larger the value, the higher the feeling of crispness).

Equipment used: Texture Analyzer (TA.XT. Plus, Stable Micro Systems)
Test Speed: 2.0 mm / sec
Target Mode: Strain 100%
Trigger Force: 5 g

The results are shown in Table 1. The beef croquette fried with the oil and fat composition of Example 1-1 containing unrefined olive oil had an improved crispness in both the sensory evaluation and the TA evaluation as compared with Comparative Example 1-1. Therefore, it was found that the crispness of the fried food is improved by adding a predetermined amount of unrefined olive oil to the fat composition.

[Test Example 2]
The oil and fat compositions shown in Table 2 were used for evaluation in the same manner as in Test Example 1. The results are shown in Table 2.

As shown in Table 2, the beef croquette fried with the oil and fat composition of Example 2-1 containing unrefined olive oil was crispy in both the sensory evaluation and the TA evaluation as compared with Comparative Example 2-1. It was confirmed that the feeling was improved.

[Test Example 3] Evaluation using potato croquette Using the oil and fat composition shown in Table 3, a frozen potato croquette (“NEW potato croquette 60” (manufactured by Ajinomoto Frozen Foods Co., Ltd.)) was used instead of the frozen beef croquette. The evaluation was performed by the same method as in Test Example 1 except that the frying cooking time was set to 5 minutes (however, the number of evaluators was 4). The results are shown in Table 3.

As shown in Table 3, it was confirmed that the potato croquette also had an improved crispness as in the beef croquette.

[Test Example 4] Evaluation of compounding of unrefined olive oil Using the oil and fat composition shown in Table 4, evaluation was performed by the same method as in Test Example 1 (however, the number of evaluators was four). The results are shown in Table 4.

As shown in Table 4, all the foods fried with the fat and oil composition of the present invention have an improved crispness, and the content of unrefined olive oil in the fat and oil composition is 4% by mass or more and 8% by mass. It was confirmed that it was effective below. It was also confirmed that the effect can be obtained even with different types of unrefined olive oil.
Furthermore, it was found that the crispy feeling was improved by increasing the amount of linseed oil blended in the fat and oil composition (comparison between Examples 4-2 and 4-3).

[Test Example 5] Evaluation with Hashed Potato Using the oil and fat composition shown in Table 5, frozen hashed potato (before frying) (manufactured by Nichirei Foods Inc.) was fried at 170 ° C for 3 minutes and 30 seconds. , Got hashed potatoes. Sensory evaluation was performed by the same method as in Test Example 3 except that hashed potatoes were used instead of potato croquettes. The results are shown in Table 5.

As shown in Table 5, even in hashed potatoes, the crispy feeling was improved as in the case of beef croquette and the like. It was also found that increasing the amount of linseed oil in the oil and fat composition improves the crispness.

[Test Example 6] Evaluation with Fried Chicken Using the oil and fat composition shown in Table 6, frozen fried chicken (before frying) (manufactured by Nichirei Foods Co., Ltd.) was fried at 170 ° C for 5 minutes and 30 seconds. , Got fried chicken. Sensory evaluation was performed by the same method as in Test Example 3 except that fried chicken was used instead of potato croquette. The results are shown in Table 6.

As shown in Table 6, the fried chicken also had an improved crispy feeling as in the beef croquette and the like. It was also found that increasing the amount of linseed oil in the oil and fat composition improves the crispness.

[Test Example 7] Evaluation with Fried Balls Using the oil and fat composition shown in Table 7, a batter (a mixture of 100 g of tempura powder and 160 g of water) was fried at 180 ° C. for 1 minute and 30 seconds to obtain fried balls. Sensory evaluation was performed by the same method as in Test Example 3 except that fried balls were used instead of potato croquettes. The results are shown in Table 7.

As shown in Table 7, the crispy texture of the fried balls was improved as in the beef croquette. Therefore, it was found that the crispy feeling can be improved even in tempura using a batter in the same way.
It was also found that increasing the amount of linseed oil in the oil and fat composition improves the crispness.

[Test Example 8]
Using the oil and fat compositions shown in Table 8, sensory evaluation was performed by the same method as in Test Example 4. The results are shown in Table 8.

As shown in Table 8, it was found that the content of the unrefined olive oil in the fat and oil composition was 2% by mass, and the effect of improving the crispness was improved. Therefore, it was confirmed that the effect is obtained when the content of the unrefined olive oil in the oil / fat composition is 2% by mass or more and 8% by mass or less. It was also found that the crispness was improved by adding flaxseed oil to the oil and fat composition.

[Test Example 9] Manufacture of a crispy feeling improving agent 1
An unrefined olive oil B was blended in an oil / fat composition in which 900 g of rapeseed oil and 100 g of soybean oil were mixed so as to have a content of 6% by mass to produce a crispy texture improving agent for fried cooked foods.

[Test Example 10] Manufacture of a crispy feeling improving agent 2
An unrefined olive oil C was blended in an oil / fat composition in which 900 g of rapeseed oil and 100 g of palm olein were mixed so as to have an amount of 30% by mass to produce a crispy feeling improving agent for fried cooked foods.

[Test Example 11] Production of a crispy feeling improving agent 3
800 g of rapeseed oil, 120 g of high oleic sunflower oil, 10 g of linseed oil, and 70 g of unrefined olive oil C were mixed to produce a crispy texture improving agent for fried cooked foods.

Claims (7)

A method for improving the crispness of fried foods, which comprises adding unrefined olive oil in an amount of 0.5% by mass or more and 8.5% by mass or less in a fat composition for frying. The method according to claim 1, wherein the unrefined olive oil is one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil. The method according to claim 1 or 2, wherein the fat composition for frying contains 1.5% by mass or more and 8.2% by mass or less of the unrefined olive oil. An agent for improving the crispness of fried foods containing unrefined olive oil as an active ingredient, wherein the fat composition for frying contains 0.5% by mass or more and 8.5% by mass or less of the unrefined olive oil. Improver. The improver according to claim 4, wherein the unrefined olive oil is one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil. The improver according to claim 4 or 5, wherein the improver is contained in the fat composition for frying in an amount of 1.5% by mass or more and 8.2% by mass or less of the unrefined olive oil. Use of unrefined olive oil as a fat composition for frying to improve the crispness of fried foods.