JP2024018940A - Oil and fat composition for shallow-frying, method for producing oil and fat composition for shallow-frying, and method for reducing frying time using oil and fat composition for shallow-frying - Google Patents
Oil and fat composition for shallow-frying, method for producing oil and fat composition for shallow-frying, and method for reducing frying time using oil and fat composition for shallow-frying Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、シャローフライ用油脂組成物、シャローフライ用油脂組成物の製造方法およびシャローフライ用油脂組成物を用いたフライ時間を短縮する方法に関する。 The present invention relates to an oil and fat composition for shallow frying, a method for producing an oil and fat composition for shallow frying, and a method for shortening frying time using an oil and fat composition for shallow frying.
近年、調理の簡便化に対する需要が高まっている。特に、フライ調理はフライ油の処理や調理場の清掃などの観点から、なるべく少量のフライ油でフライ調理をしたいという要望がある。しかし、少量のフライ油でフライ調理（以下シャローフライとも記載）をすると、揚げ種投入による油温低下や揚げ種全体がフライ油に浸らないことから、揚げ時間を長くしないと生焼けになる、外観や食感が不良になるといった課題がある。 In recent years, there has been an increasing demand for easier cooking. In particular, there is a desire for frying to be carried out using as little frying oil as possible from the viewpoint of disposal of frying oil and cleaning of the cooking area. However, when frying with a small amount of frying oil (hereinafter also referred to as shallow frying), the oil temperature drops due to the addition of the fried seeds and the entire fried seeds are not soaked in the frying oil. There are problems such as poor texture and texture.
シャローフライの課題を解決する手段として、特許文献１には、小麦粉、小麦粉以外の穀粉０．５～５０質量％、乳化剤０．３～１０質量％及び膨張剤０．０５～５質量％を含有する揚げ物用ミックスが記載されている。 As a means to solve the problem of shallow frying, Patent Document 1 discloses that it contains wheat flour, 0.5 to 50 mass % of flour other than wheat flour, 0.3 to 10 mass % of an emulsifier, and 0.05 to 5 mass % of a leavening agent. A mix for frying is listed.
しかしながら、特許文献１はシャローフライ用の油脂組成物については開示も示唆もない。さらに、フライ時間の短縮については記載されていない。 However, Patent Document 1 neither discloses nor suggests an oil or fat composition for shallow frying. Furthermore, there is no mention of shortening the frying time.
本発明者等が鋭意検討したところ、特定の乳化剤を含む油脂組成物を用いると、シャローフライをしても外観や食感を損なわず、かつ火通りがよくフライ時間を短縮できることを見出した。また、当該油脂組成物をフライ調理に供すると、フライ時の油ハネが抑制されることを見出した。 The inventors of the present invention have conducted intensive studies and found that when an oil and fat composition containing a specific emulsifier is used, the appearance and texture are not impaired even when shallow-frying, and the frying time can be shortened. It has also been found that when the oil and fat composition is used for frying, oil splashing during frying is suppressed.
すなわち、本発明によれば、以下のシャローフライ用油脂組成物、シャローフライ用油脂組成物の製造方法、シャローフライ用油脂組成物を用いた、フライ時間を短縮する方法が提供される。
［１］
食用油脂およびグリセリン脂肪酸エステルを含むシャローフライ用油脂組成物。
［２］
前記グリセリン脂肪酸エステルを、前記シャローフライ用油脂組成物中に０．０５質量％以上５質量％以下含む、［１］に記載の前記シャローフライ用油脂組成物。
［３］
前記グリセリン脂肪酸エステルの構成脂肪酸がオレイン酸および縮合リシノレイン酸エステルから選ばれる１種または２種である、［１］または［２］に記載のシャローフライ用油脂組成物。
［４］
前記グリセリン脂肪酸エステルがポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステルおよびポリグリセリン縮合リシノレイン酸エステルから選ばれる１種または２種以上である、［１］乃至［３］いずれか１項に記載のシャローフライ用油脂組成物。
［５］
前記ポリグリセリン脂肪酸エステルのポリグリセリンの平均重合度が２以上１５以下である、［４］に記載のシャローフライ用油脂組成物。
［６］
前記グリセリン有機酸脂肪酸エステルがグリセリンクエン酸モノオレイン酸エステルである、［４］に記載のシャローフライ用油脂組成物。
［７］
前記グリセリン脂肪酸エステルのＨＬＢが３以上１０以下である、［１］乃至［６］いずれか１項に記載のシャローフライ用油脂組成物。
［８］
シャローフライに供する揚げ種がバッターにより被覆される、［１］乃至［７］いずれか１項に記載のシャローフライ用油脂組成物。
［９］
食用油脂にグリセリン脂肪酸エステルを添加する工程を含むシャローフライ用油脂組成物の製造方法。
［１０］
食用油脂にグリセリン脂肪酸エステルを添加する工程を含む製造方法で得られる油脂組成物を用いた、フライ時間を短縮する方法。
That is, according to the present invention, there are provided the following oil and fat compositions for shallow frying, methods for producing oil and fat compositions for shallow frying, and methods for shortening frying time using the oil and fat compositions for shallow frying.
[1]
An oil and fat composition for shallow frying containing an edible oil and fat and a glycerin fatty acid ester.
[2]
The oil/fat composition for shallow frying according to [1], wherein the glycerin fatty acid ester is contained in the oil/fat composition for shallow frying in an amount of 0.05% by mass or more and 5% by mass or less.
[3]
The oil and fat composition for shallow fry according to [1] or [2], wherein the constituent fatty acids of the glycerin fatty acid ester are one or two selected from oleic acid and condensed ricinoleic acid ester.
[4]
The shallow fry according to any one of [1] to [3], wherein the glycerin fatty acid ester is one or more selected from polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, and polyglycerin condensed ricinoleate ester. Oil and fat compositions for use.
[5]
The oil and fat composition for shallow fry according to [4], wherein the polyglycerin fatty acid ester has an average degree of polymerization of 2 or more and 15 or less.
[6]
The oil and fat composition for shallow fry according to [4], wherein the glycerin organic acid fatty acid ester is glycerin citric acid monooleate ester.
[7]
The oil and fat composition for shallow fry according to any one of [1] to [6], wherein the glycerin fatty acid ester has an HLB of 3 or more and 10 or less.
[8]
The oil and fat composition for shallow frying according to any one of [1] to [7], wherein the fried seeds to be subjected to shallow frying are coated with batter.
[9]
A method for producing an oil and fat composition for shallow frying, which includes a step of adding a glycerin fatty acid ester to edible oil and fat.
[10]
A method of shortening frying time using an oil and fat composition obtained by a production method including a step of adding glycerin fatty acid ester to edible oil and fat.
本発明によれば、グリセリン脂肪酸エステルを含むシャローフライ用油脂組成物、グリセリン脂肪酸エステルを添加する工程を含むシャローフライ用油脂組成物の製造方法、グリセリン脂肪酸エステルを含むシャローフライ用油脂組成物を用いた、フライ時間を短縮する方法を提供することができる。
また、本発明のグリセリン脂肪酸エステルを含むシャロ―フライ用油脂組成物によれば、フライ時の油ハネを抑制することができる。
According to the present invention, an oil and fat composition for shallow frying containing a glycerin fatty acid ester, a method for producing an oil and fat composition for shallow frying including a step of adding a glycerin fatty acid ester, and an oil and fat composition for shallow frying containing a glycerin fatty acid ester are used. could provide a way to shorten the frying time.
Further, according to the oil and fat composition for shallow frying containing the glycerin fatty acid ester of the present invention, oil splashing during frying can be suppressed.
以下、本発明の実施形態について説明する。なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で変換したものもまた本発明の態様として有効である。
また、本明細書において数値範囲の上限値および下限値を示したときは、上限値および下限値を適宜組み合わせることができ、それにより得られた数値範囲も開示しているものとする。
Embodiments of the present invention will be described below. Note that arbitrary combinations of these configurations and expressions of the present invention converted between methods, devices, etc. are also effective as aspects of the present invention.
Further, when an upper limit value and a lower limit value of a numerical range are indicated in this specification, the upper limit value and the lower limit value can be appropriately combined, and the resulting numerical range is also disclosed.
本発明におけるシャローフライとは、フライ調理において、少量のフライ油でフライ調理を行う調理法である。例えば、フライパンや鍋などの調理器具の底面から、フライ油の高さ最も高い部分が１０ｍｍ以下のものをいう。例えば、油の高さが揚げ種の厚さの２０％以上９０％であるものをいう。 Shallow frying in the present invention is a cooking method in which frying is performed using a small amount of frying oil. For example, it refers to cooking utensils such as frying pans and pots whose highest point of frying oil is 10 mm or less from the bottom. For example, the height of the oil is 20% or more and 90% of the thickness of fried seeds.
本発明のシャローフライ用油脂組成物は、食用油脂とグリセリン脂肪酸エステルを含むことを特徴とする。
以下、シャローフライ用油脂組成物中の各成分について説明する。
The oil and fat composition for shallow frying of the present invention is characterized by containing an edible oil and fat and a glycerin fatty acid ester.
Each component in the oil and fat composition for shallow frying will be explained below.
（食用油脂）
シャローフライ用油脂組成物に用いられる原料油脂としては、食品に供される油脂であれば特に限定されないが、例えば、菜種油、大豆油、コーン油、米油、落花生油、紅花油、ひまわり油、綿実油、ごま油、ぶどう種子油、亜麻仁油、えごま油、クルミ油、カボチャ種子油、椿油、茶実油、オリーブ油、小麦胚芽油、パームオレイン、パーム油、パーム核油、ヤシ油、サル脂、カカオ脂、シア脂などの植物油脂；牛脂、豚脂、鶏脂、乳脂、魚油などの動物油脂；中鎖脂肪酸トリグリセリドなどの合成油脂などが挙げられる。
また、これらの油脂を、硬化、分別およびエステル交換から選ばれる１種または２種以上の処理をした加工油脂を使用することができる。これらの原料油脂は、１種または２種以上を混合して用いてもよい。好ましくは菜種油、大豆油、コーン油、ひまわり油、パームオレインから選ばれる１種または２種以上を含み、より好ましくは菜種油、大豆油、コーン油、パームオレインから選ばれる１種または２種以上を含み、さらに好ましくは菜種油または大豆油から選ばれる１種または２種を含む。
(edible fats and oils)
The raw material oil used in the oil and fat composition for shallow frying is not particularly limited as long as it is used for food, but examples include rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, Cottonseed oil, sesame oil, grape seed oil, linseed oil, perilla oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm olein, palm oil, palm kernel oil, coconut oil, monkey fat, cacao. Examples include vegetable oils and fats such as fat and shea butter; animal oils and fats such as beef tallow, pork fat, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides.
Furthermore, processed oils and fats obtained by subjecting these oils and fats to one or more types of treatment selected from hardening, fractionation, and transesterification can be used. These raw material fats and oils may be used alone or in combination of two or more. It preferably contains one or more selected from rapeseed oil, soybean oil, corn oil, sunflower oil, and palm olein, and more preferably one or more selected from rapeseed oil, soybean oil, corn oil, and palm olein. and more preferably one or two selected from rapeseed oil and soybean oil.
（グリセリン脂肪酸エステル）
グリセリン脂肪酸エステルは乳化剤の１種である。本実施形態において、シャローフライ用油脂組成物に含まれるグリセリン脂肪酸エステルの含有量は、シャローフライ用油脂組成物中に０．０５質量％以上５質量％であり、好ましくは０．０８質量％以上３質量％以下であり、より好ましくは０．０８質量％以上２質量％以下であり、さらに好ましくは０．１質量％以上１質量％以下である。
(Glycerin fatty acid ester)
Glycerin fatty acid ester is one type of emulsifier. In the present embodiment, the content of glycerin fatty acid ester contained in the oil and fat composition for shallow frying is 0.05% by mass or more and 5% by mass, preferably 0.08% by mass or more. The content is 3% by mass or less, more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.
グリセリン脂肪酸エステルの構成脂肪酸は、特に限定されないが、好ましくは炭素数が１２以上２２以下の脂肪酸であり、より好ましくは炭素数が１４以上２０以下の脂肪酸であり、さらに好ましくは炭素数が１８の脂肪酸であり、さらにより好ましくはオレイン酸および縮合リシノレイン酸から選ばれる１種または２種である。 The constituent fatty acids of the glycerin fatty acid ester are not particularly limited, but are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 14 to 20 carbon atoms, and still more preferably fatty acids having 18 carbon atoms. It is a fatty acid, and even more preferably one or two selected from oleic acid and condensed ricinoleic acid.
グリセリン脂肪酸エステルのＨＬＢは、３以上１０以下であり、４以上９以下であることが好ましく、５以上８以下であることがより好ましい。 The HLB of the glycerin fatty acid ester is 3 or more and 10 or less, preferably 4 or more and 9 or less, and more preferably 5 or more and 8 or less.
グリセリン脂肪酸エステルの種類としては、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステルおよびグリセリン縮合リシノレイン酸エステルなどが挙げられるが、好ましくはポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステルおよびポリグリセリ縮合リシノレイン酸エステルから選ばれる１種または２種以上である。 Types of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and glycerin condensed ricinoleate esters, but preferably polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleate esters. One or more types selected from ricinoleate esters.
前記ポリグリセリン脂肪酸エステルのポリグリセリンの平均重合度は２以上１５以下であり、好ましくは２以上１３以下であり、より好ましくは２以上１０以下である。 The average degree of polymerization of polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less, preferably 2 or more and 13 or less, and more preferably 2 or more and 10 or less.
グリセリン有機酸脂肪酸エステルとしては、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステルなどが挙げられるが、好ましくはグリセリンクエン酸脂肪酸エステルである。また、グリセリンクエン酸脂肪酸エステルとしては、グリセリンクエン酸モノオレイン酸エステルが好ましい。 Examples of the glycerin organic acid fatty acid ester include glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate fatty acid ester, etc., but preferably glycerin citric acid fatty acid ester . Moreover, as the glycerin citric acid fatty acid ester, glycerin citric acid monooleic acid ester is preferable.
本発明のシャローフライ用油脂組成物には、本発明の目的および効果を阻害しない範囲で、食用油脂およびグリセリン脂肪酸エステル以外の成分を含んでもよい。たとえば、シリコーン、前記グリセリン脂肪酸エステル以外の乳化剤、香料、酵素製剤、アルカリ製剤、リン酸塩、増粘剤、色素、酸化防止剤、静菌剤、調味料などの通常食品に用いられる成分が挙げられる。 The oil and fat composition for shallow frying of the present invention may contain components other than edible oil and fat and glycerin fatty acid ester within a range that does not impede the objects and effects of the present invention. Examples include ingredients commonly used in foods such as silicone, emulsifiers other than the glycerin fatty acid ester, fragrances, enzyme preparations, alkaline preparations, phosphates, thickeners, pigments, antioxidants, bacteriostatic agents, and seasonings. It will be done.
（揚げ種）
一般的にフライ調理は、野菜などをそのまま素揚げする方法、揚げ種にブレッダーをまぶしてフライする方法、揚げ種にバッターを被覆してフライする方法が知られている。本実施形態において、フライ調理に適用される食品としては、例えば、野菜の素揚げ；穀粉と水、卵、砂糖などを混ぜた生地を揚げるドーナツ、揚げパン、アメリカンドッグ、クルトン；米を主成分とする生地を揚げる揚げ米菓；揚げ種にブレッダーをまぶしてフライする唐揚げ、竜田揚げ、揚げ豆腐；揚げ種にバッターを被覆するフリッター類、トンカツ、チキンカツ、チキン南蛮、魚フライ、天ぷら、コロッケ、メンチカツ、チキンナゲットなどが挙げられるが、好ましくは揚げ種にバッターを被覆してフライするものが好ましい。揚げ種として用いられる具材としては、エビ、イカ、ホタテ、キス、ハゼ、アジ、アナゴなどの魚介類、ニンジン、玉ねぎ、ナス、インゲン、サツマイモ、カボチャ、ジャガイモ、ゴボウ、アスパラガスなどの野菜類、シイタケ、マイタケ、エノキなどのキノコ類、牛肉、豚肉、鶏肉、鴨肉などの肉類、これらを加工した魚介類のすり身やクリームコロッケの中具、カレーパンの生地などが挙げられる。
(Fried seeds)
In general, frying methods include methods of frying vegetables as they are, methods of coating fried seeds with a blender and frying them, and methods of covering fried seeds with batter and frying them. In this embodiment, foods that can be fried include, for example, deep-fried vegetables; donuts made from fried dough made of flour, water, eggs, sugar, etc.; fried bread, corn dogs, and croutons; and rice as the main ingredient. Fried rice crackers made by deep-frying batter; Karaage, Tatsuta-age, and fried tofu made by coating fried seeds with a blender and frying; Fritters, fried seeds coated with batter, pork cutlets, chicken cutlets, chicken nanban, fried fish, tempura, and croquettes. , minced meat cutlet, chicken nuggets, etc., but it is preferable to coat fried seeds with batter and fry them. Ingredients used as fried seeds include seafood such as shrimp, squid, scallops, kisu, goby, horse mackerel, and conger eel; vegetables such as carrots, onions, eggplants, green beans, sweet potatoes, pumpkins, potatoes, burdock, and asparagus. , mushrooms such as shiitake, maitake, and enoki, meat such as beef, pork, chicken, and duck, processed seafood paste, cream croquette fillings, and curry bread dough.
（シャローフライ用油脂組成物の製造方法）
本発明のシャローフライ用油脂組成物は、食用油脂にグリセリン脂肪酸エステルを添加する工程を含むことを特徴とする。例えば、食用油脂を６０℃程度に加温して、グリセリン脂肪酸エステルを所定量添加した後、攪拌して充分に溶解して製造することができる。また、食用油脂の一部と所定量のグリセリン脂肪酸エステルを６０℃程度に加温し、攪拌して充分に溶解した後に、食用油脂を所定量になるまで加えて製造することができる。
(Method for producing oil and fat composition for shallow frying)
The oil and fat composition for shallow frying of the present invention is characterized by including a step of adding glycerin fatty acid ester to edible oil and fat. For example, it can be produced by heating edible fats and oils to about 60° C., adding a predetermined amount of glycerin fatty acid ester, and stirring to sufficiently dissolve the mixture. Alternatively, it can be produced by heating a part of the edible fat and a predetermined amount of glycerin fatty acid ester to about 60° C., stirring to sufficiently dissolve the mixture, and then adding the edible fat to a predetermined amount.
（フライ時間の短縮方法）
本発明のシャローフライ用油脂組成物を用いてシャローフライすると、グリセリン脂肪酸エステルを添加しない油脂組成物でシャローフライしたものと比較して、フライ時間を短縮することができる。具体的には、本発明のシャローフライ用油脂組成物でフライすると、揚げ種の火通りが早くなる。
(How to shorten frying time)
Shallow frying using the oil and fat composition for shallow frying of the present invention can shorten the frying time compared to shallow frying using an oil and fat composition to which no glycerin fatty acid ester is added. Specifically, when fried with the oil and fat composition for shallow frying of the present invention, the fried seeds cook faster.
フライ時間は、好ましくは１分以上２０分以下であり、より好ましくは４分以上２０分以下である。 The frying time is preferably 1 minute or more and 20 minutes or less, more preferably 4 minutes or more and 20 minutes or less.
シャローフライの温度は、好ましくは１５０℃以上２００℃以下であり、より好ましくは１６０℃以上２００℃以下である。 The temperature of shallow frying is preferably 150°C or more and 200°C or less, more preferably 160°C or more and 200°C or less.
（油ハネ抑制方法）
本発明のシャロ―フライ用油脂組成物を用いてシャロ―フライすると、グリセリン脂肪酸エステルを添加しない油脂組成物でシャロ―フライしたものと比較して、フライ調理時の油ハネを抑制することができる。具体的には、本発明のシャロ―フライ用油脂組成物でフライすると揚げ種からの水抜けをスムーズなものとし、突沸を抑制することができる。
(Method for suppressing oil splash)
Shallow frying using the oil and fat composition for shallow frying of the present invention can suppress oil splashing during frying compared to shallow frying using an oil and fat composition that does not contain glycerin fatty acid ester. . Specifically, when fried with the oil and fat composition for shallow frying of the present invention, water drains smoothly from the fried ingredients and bumping can be suppressed.
以下に、本発明の実施例について説明するが、本発明はこれに限定するものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
（グリセリン脂肪酸エステル）
表１には、以下の試験で使用したグリセリン脂肪酸エステルをまとめて示す。
(Glycerin fatty acid ester)
Table 1 summarizes the glycerin fatty acid esters used in the following tests.
また、試験で用いた食用油脂を以下に示す。 In addition, the edible oils and fats used in the test are shown below.
（食用油脂）
大豆油：精製大豆油、株式会社Ｊ－オイルミルズ製
菜種油：精製菜種油、株式会社Ｊ－オイルミルズ製
パームオレイン：ヨウ素価６７、株式会社Ｊ－オイルミルズ製
(edible fats and oils)
Soybean oil: Refined soybean oil, J-Oil Mills Co., Ltd. Rapeseed oil: Refined rapeseed oil, J-Oil Mills Co., Ltd. Palm olein: Iodine value 67, J-Oil Mills Co., Ltd.
（シャローフライ用油脂組成物の調製方法）
所定の配合になるように、食用油脂にグリセリン脂肪酸エステルを添加して実施例のシャローフライ用油脂組成物を得た。具体的には、以下の方法で調製した。
（１）所定量のグリセリン脂肪酸エステルを、６０℃に加温した。
（２）所定量の約１／１０量の食用油脂を６０℃に加温し、（１）のグリセリン脂肪酸エステルを加えて攪拌し完全に溶解させた。
（３）常温の食用油脂を、所定の配合になるように、攪拌しながら（２）に加えた。
(Method for preparing oil and fat composition for shallow frying)
A glycerin fatty acid ester was added to the edible oil and fat so as to have a predetermined composition to obtain an oil and fat composition for shallow frying according to an example. Specifically, it was prepared by the following method.
(1) A predetermined amount of glycerin fatty acid ester was heated to 60°C.
(2) Approximately 1/10 of the predetermined amount of edible oil and fat was heated to 60°C, and the glycerin fatty acid ester of (1) was added and stirred to completely dissolve.
(3) Edible fats and oils at room temperature were added to (2) while stirring to obtain a predetermined composition.
＜試験１＞
表２に示す配合で実施例１－１のシャローフライ用油脂組成物を調製した。
<Test 1>
The oil and fat composition for shallow fry of Example 1-1 was prepared with the formulation shown in Table 2.
表２に記載した油量の対照例、比較例および実施例１－１のシャローフライ用油脂組成物を、直径２６ｃｍの平底フライパンに入れ、１８０℃に加熱した。加熱した油脂に、厚さ１５ｍｍの冷凍コロッケ（Ｎｅｗポテトコロッケ６０、味の素冷凍食品株式会社製）を各フライパンに４個ずつ入れて５分間フライした。フライ後、油切りをして内部温度の測定を行った。 The oil and fat compositions for shallow frying of Control Examples, Comparative Examples, and Example 1-1 with the oil amounts listed in Table 2 were placed in a flat-bottomed frying pan with a diameter of 26 cm and heated to 180°C. Four frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) with a thickness of 15 mm were placed in each frying pan and fried for 5 minutes in the heated oil. After frying, the oil was drained and the internal temperature was measured.
なお、内部温度の測定は以下の手順で行った。
ハンディ型温度計（商品名：携帯用温度計ＤＰ－３５０、理化工業株式会社製）のプローブ部をフライ後のコロッケの長軸方向に深さ７０ｍｍまで差し込み、温度を測定した。
内部温度の評価結果を表２に示す。
Note that the internal temperature was measured using the following procedure.
The probe part of a handy thermometer (trade name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) was inserted into the long axis direction of the fried croquettes to a depth of 70 mm to measure the temperature.
Table 2 shows the evaluation results of internal temperature.
表２に示したとおり、対照例１の油脂から油量を少なくした比較例１では、内部温度が低く、火通りが悪くなっていた。一方、実施例１－１のシャローフライ用油脂組成物でフライしたコロッケは、比較例１の油量と同じにも関わらず、対照例１よりも内部温度が高く、火通りがよくなっていた。 As shown in Table 2, in Comparative Example 1, in which the amount of oil was reduced from that of Comparative Example 1, the internal temperature was low and the cooking time was poor. On the other hand, the croquettes fried with the oil and fat composition for shallow frying of Example 1-1 had a higher internal temperature and were better cooked than Comparative Example 1, even though the amount of oil was the same as that of Comparative Example 1. .
＜試験２＞
表３に示す配合で実施例２－１のシャローフライ用油脂組成物を調製した。
<Test 2>
The oil and fat composition for shallow fry of Example 2-1 was prepared with the formulation shown in Table 3.
表３に記載した油量の対照例、比較例および実施例２－１のシャローフライ用油脂組成物を、直径２８ｃｍの平底フライパンに入れ、１６０℃に加熱した。加熱した油脂に、厚さ１５ｍｍの冷凍コロッケ（Ｎｅｗポテトコロッケ６０、味の素冷凍食品株式会社製）を各フライパンに５個ずつ入れて５分間フライした。フライ後、油切りをして外観および食感の評価を行った。評価結果を表３に示す。 The oil and fat compositions for shallow frying of Control Examples, Comparative Examples, and Example 2-1 with the oil amounts listed in Table 3 were placed in a flat-bottomed frying pan with a diameter of 28 cm and heated to 160°C. Five 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) were placed in each frying pan in the heated oil and fried for 5 minutes. After frying, the oil was drained and the appearance and texture were evaluated. The evaluation results are shown in Table 3.
表３に示したとおり、対照例２の油脂から油量を少なくした比較例２でフライしたコロッケの食感および外観が不良であったのに対し、実施例２－１のシャローフライ用油脂組成物でフライしたコロッケは、比較例２の油量と同じにも関わらず、対照例２と同等の外観および食感であった。試験１および試験２の結果から、本発明のシャローフライ用油脂組成物でフライをすると、油量を少なくしても火通りがよく、外観および食感の良好な揚げ物が得られることが示された。 As shown in Table 3, the texture and appearance of the croquettes fried in Comparative Example 2, in which the amount of oil was reduced from that in Comparative Example 2, was poor, whereas the oil and fat composition for shallow frying in Example 2-1 The fried croquettes had the same appearance and texture as Comparative Example 2, although the amount of oil was the same as that of Comparative Example 2. The results of Tests 1 and 2 show that when fried with the oil and fat composition for shallow frying of the present invention, fried foods with good cooking ability and good appearance and texture can be obtained even if the amount of oil is reduced. Ta.
＜試験３＞
表４に示す配合で実施例２－１～実施例２－３のシャローフライ用油脂組成物を調製した。
<Test 3>
The oil and fat compositions for shallow fry of Examples 2-1 to 2-3 were prepared with the formulations shown in Table 4.
以下に示す（チキン南蛮の調製方法）および（トンカツの調製方法）に従って、チキン南蛮およびトンカツを調製した。 Chicken Nanban and Tonkatsu were prepared according to (Method for Preparing Chicken Nanban) and (Method for Preparing Tonkatsu) shown below.
（チキン南蛮の調製方法）
（１）皮を取った鶏むね肉（約３００ｇ、厚さ約２５ｍｍ～３０ｍｍ）に、小麦粉（商品名：日清クッキングフラワー、株式会社日清製粉ウェルナ製）、卵の順に衣付けした。
（２）直径２８ｃｍのフライパンに、表４に記載した油量の対照例、比較例および実施例３－１～実施例３－３のシャローフライ用油脂組成物を入れ１６０℃に加熱した。
（３）衣付けした肉をフライパンに投入し、片面８分、裏返して７分、計１５分揚げた。
(How to prepare chicken nanban)
(1) Chicken breast with the skin removed (approximately 300 g, thickness approximately 25 mm to 30 mm) was coated with flour (trade name: Nisshin Cooking Flour, manufactured by Nisshin Seifun Werna Co., Ltd.) and an egg in that order.
(2) In a frying pan with a diameter of 28 cm, the oil and fat compositions for shallow frying of Control Examples, Comparative Examples, and Examples 3-1 to 3-3 with the oil amounts listed in Table 4 were placed and heated to 160°C.
(3) Put the coated meat into a frying pan and fry for 8 minutes on one side and 7 minutes on the other side, for a total of 15 minutes.
（トンカツの調製方法）
下記手順により、トンカツを調製した。
（１）豚ヒレブロックを５ｃｍ×７ｃｍ×厚さ２ｃｍになるようにカットした（一切れ約４０ｇ）。
（２）カットした肉に、小麦粉（商品名：日清クッキングフラワー、株式会社日清製粉ウェルナ製）、卵、パン粉（商品名；フライスター７、フライスター株式会社製）の順に衣付けした。
（３）直径２８ｃｍのフライパンに、表４に記載した油量の対照例、比較例および実施例３－１～実施例３－３のシャローフライ用油脂組成物を入れ１８０℃に加熱した。
（４）衣付けした肉をフライパンに投入し、片面３分ずつ計６分揚げた。
(Method for preparing pork cutlet)
Tonkatsu was prepared according to the following procedure.
(1) Pork fillet blocks were cut into pieces of 5 cm x 7 cm x 2 cm thick (approximately 40 g per piece).
(2) The cut meat was coated with flour (trade name: Nissin Cooking Flour, manufactured by Nisshin Seifun Werna Co., Ltd.), eggs, and breadcrumbs (trade name: Frystar 7, manufactured by Frystar Co., Ltd.) in this order.
(3) In a frying pan with a diameter of 28 cm, the oil and fat compositions for shallow frying of Control Examples, Comparative Examples, and Examples 3-1 to 3-3 with the oil amounts listed in Table 4 were placed and heated to 180°C.
(4) Add the coated meat to a frying pan and fry for 3 minutes on each side for a total of 6 minutes.
チキン南蛮およびトンカツ調製直後、それぞれカットし、内部の様子を観察した。その結果を表４に示す。 Immediately after preparing chicken nanban and tonkatsu, each was cut and the internal appearance was observed. The results are shown in Table 4.
表４に示すように、対照例３の油脂から油量を少なくした比較例３では、チキン南蛮およびトンカツの内部が生であったのに対し、実施例３－１～実施例３－３のシャローフライ用油脂組成物でフライしたチキン南蛮およびトンカツは、比較例３の油量と同じにも関わらず、対照例３と同様に完全に火が通っていた。すなわち、本発明のシャローフライ用油脂組成物でフライをすると、フライ時間の短縮が可能となった。また、Ｏ－５０Ｄが０．０５質量％以上含まれているシャローフライ用油脂組成物を用いてフライ調理することでフライ時間の短縮効果が認められた。 As shown in Table 4, in Comparative Example 3 in which the amount of oil was reduced from that in Comparative Example 3, the insides of the chicken nanban and pork cutlet were raw, whereas in Examples 3-1 to 3-3, the insides of the chicken nanban and pork cutlet were raw. The chicken nanban and pork cutlet fried using the oil and fat composition for shallow frying were completely cooked as in Comparative Example 3, even though the amount of oil was the same as in Comparative Example 3. That is, frying with the oil and fat composition for shallow frying of the present invention made it possible to shorten the frying time. Furthermore, the effect of shortening the frying time was observed by frying using an oil and fat composition for shallow frying containing 0.05% by mass or more of O-50D.
＜試験４＞
表５に示す配合で実施例４－１～実施例４－２のシャローフライ用油脂組成物を調製した。
<Test 4>
The oil and fat compositions for shallow fry of Examples 4-1 and 4-2 were prepared with the formulations shown in Table 5.
上述した（チキン南蛮の調製方法）において対照例、比較例および実施例の油脂組成物を対照例４、比較例４、実施例４－１～実施例４－２に替えた以外は同じ手順でチキン南蛮を調製し、フライ直後にチキン南蛮をカットして内部の様子を観察した。その結果を表５に示す。 In the above-mentioned (method for preparing chicken nanban), the same procedure was followed except that the oil and fat compositions of Control Examples, Comparative Examples, and Examples were changed to Control Example 4, Comparative Example 4, and Examples 4-1 to 4-2. Chicken nanban was prepared, and immediately after frying, the chicken nanban was cut and the internal appearance was observed. The results are shown in Table 5.
表５に示すように、食用油脂として菜種油を用い、グリセリン脂肪酸エステルとして６２３Ｍ、ＤＯ－１００Ｖを添加して調製したシャローフライ用油脂組成物を用いてフライした場合にも、フライ時間の短縮効果が認められた。 As shown in Table 5, even when frying was performed using an oil and fat composition for shallow frying prepared by using rapeseed oil as the edible oil and adding 623M and DO-100V as glycerin fatty acid esters, the effect of shortening the frying time was also achieved. Admitted.
＜試験５＞
表６に示す配合で実施例５－１のシャローフライ用油脂組成物を調製した。
<Test 5>
The oil and fat composition for shallow fry of Example 5-1 was prepared with the formulation shown in Table 6.
上述した（チキン南蛮の調製方法）において対照例、比較例および実施例の油脂組成物を対照例５、比較例５、実施例５－１に替えた以外は同様の手順でチキン南蛮を調製し、フライ直後にチキン南蛮をカットして内部の様子を観察した。その結果を表６に示す。 Chicken nanban was prepared in the same manner as described above (method for preparing chicken nanban) except that the oil and fat compositions of the control example, comparative example, and example were replaced with control example 5, comparative example 5, and example 5-1. Immediately after frying, we cut the chicken nanban and observed the internal state. The results are shown in Table 6.
表６に示すように、食用油脂としてパームオレインを用い、グリセリン脂肪酸エステルとしてＯ－５０Ｄを添加して調製したシャローフライ用油脂組成物を用いてフライした場合にも、フライ時間の短縮効果が認められた。 As shown in Table 6, the effect of shortening the frying time was also observed when frying was performed using an oil and fat composition for shallow frying prepared by using palm olein as the edible oil and adding O-50D as the glycerin fatty acid ester. It was done.
＜試験６＞
表７に示す配合で実施例６－１のシャロ―フライ用油脂組成物を調製した。
<Test 6>
The oil and fat composition for shallow frying of Example 6-1 was prepared with the formulation shown in Table 7.
表７に記載した油量の対照例、比較例および実施例６－１のシャロ―フライ用油脂組成物を、直径２４ｃｍの平底フライパンに入れ、１６０℃に加熱した。加熱した油脂に、厚さ１５ｍｍの冷凍コロッケ（Ｎｅｗポテトコロッケ６０、味の素冷凍食品株式会社製）を各フライパンに５個ずつ入れて５分間フライした。フライ後、油切りをして内部温度の測定、外観および食感の評価を行った。内部温度の測定は、試験１に記載の方法にて行った。評価結果を表７に示す。 The oil and fat compositions for shallow frying of Control Examples, Comparative Examples, and Example 6-1 with the oil amounts listed in Table 7 were placed in a flat-bottomed frying pan with a diameter of 24 cm and heated to 160°C. Five 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) were placed in each frying pan in the heated oil and fried for 5 minutes. After frying, the oil was drained and the internal temperature was measured and the appearance and texture were evaluated. The internal temperature was measured by the method described in Test 1. The evaluation results are shown in Table 7.
表７に示したとおり、菜種油のみを用いて油量を少なくした比較例６では、内部温度が低く、火通りが悪かった。一方、実施例６－１のシャロ―フライ用油脂組成物でフライしたコロッケは、比較例６の油量と同じにも関わらず、対照例６よりも内部温度が高く、火通りが良好であった。 As shown in Table 7, in Comparative Example 6 in which only rapeseed oil was used and the amount of oil was reduced, the internal temperature was low and the cooking time was poor. On the other hand, the croquettes fried with the oil and fat composition for shallow frying of Example 6-1 had a higher internal temperature than Comparative Example 6, and were cooked better, despite having the same amount of oil as Comparative Example 6. Ta.
また、対照例６から油量を少なくした比較例６でフライしたコロッケの食感および外観が不良であったのに対し、実施例６－１のシャロ―フライ用油脂組成物でフライしたコロッケは、比較例６の油量と同じにも関わらず、対照例６と同等の外観を有し、食感に関しては対照例６よりも優れていた。この結果から、本発明のシャロ―フライ用油脂組成物でフライすると、油量を少なくしても火通りがよく、外観および食感の良好な揚げ物が得られることが示された。 In addition, the texture and appearance of the croquettes fried in Comparative Example 6, in which the amount of oil was reduced from Control Example 6, was poor, whereas the croquettes fried with the oil and fat composition for shallow frying of Example 6-1 were Despite having the same amount of oil as Comparative Example 6, it had the same appearance as Control Example 6, and was superior to Control Example 6 in terms of texture. These results showed that when fried with the oil and fat composition for shallow frying of the present invention, fried foods with good cooking ability and good appearance and texture can be obtained even if the amount of oil is reduced.
＜試験７＞
表８に示す配合で実施例７－１～実施例７－７のシャロ―フライ用油脂組成物を調製した。
<Test 7>
The oil and fat compositions for shallow frying of Examples 7-1 to 7-7 were prepared with the formulations shown in Table 8.
上述した（チキン南蛮の調製方法）において、対照例、比較例および実施例の油脂組成物を対照例７、比較例７、実施例７－１～実施例７－７に替え、２６ｃｍの平底フライパンを利用した以外は同じ手順でチキン南蛮を調製し、フライ直後にチキン南蛮の内部温度を測定し、さらにカットして内部の様子を観察した。その結果を表８に示す。 In the above-mentioned (method for preparing chicken nanban), the oil and fat compositions of Control Example, Comparative Example, and Example were replaced with Control Example 7, Comparative Example 7, and Examples 7-1 to 7-7, and a 26 cm flat-bottomed frying pan was prepared. Chicken nanban was prepared using the same procedure except that chicken nanban was prepared, and the internal temperature of the chicken nanban was measured immediately after frying, and the internal state of the chicken nanban was observed after cutting. The results are shown in Table 8.
なお、チキン南蛮の内部温度の測定は以下の手順で行った。
ハンディ型温度計（商品名：携帯用温度計ＤＰ－３５０、理化工業株式会社製）のプローブをフライ後のチキン南蛮の一番厚い部分に垂直に底まで一旦差し込み、底から１０ｍｍ引き上げた部分にて温度を測定した。内部温度の評価結果を表１０に示す。
In addition, the internal temperature of chicken nanban was measured according to the following procedure.
Insert the probe of a hand-held thermometer (product name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) vertically into the thickest part of the fried chicken nanban until it reaches the bottom, and then insert it into the part raised 10 mm from the bottom. temperature was measured. Table 10 shows the evaluation results of internal temperature.
表８に示すように、対照例７の油脂から油量を少なくした比較例７では、チキン南蛮の内部が生であったのに対し、実施例７－１～実施例７－７のシャロ―フライ用油脂組成物でフライしたチキン南蛮は、比較例７の油量と同じにも関わらず、対照例７と同様に完全に火が通っていた。このことから、菜種油にグリセリン脂肪酸エステルとしてＯ－５０Ｄ、ＣＲ－５００を添加して調製したシャロ―フライ用油脂組成物を用いてフライした場合においても、シャロ―フライが可能であることが明らかとなった。 As shown in Table 8, in Comparative Example 7, in which the amount of oil was reduced from that of Comparative Example 7, the inside of the chicken nanban was raw, whereas in Examples 7-1 to 7-7, the inside was raw. The chicken nanban fried using the oil and fat composition for frying was completely cooked as in Comparative Example 7, even though the amount of oil was the same as that in Comparative Example 7. From this, it is clear that shallow frying is possible even when frying is performed using a fat composition for shallow frying prepared by adding O-50D and CR-500 as glycerin fatty acid esters to rapeseed oil. became.
＜試験８＞
表９に示す配合で実施例８－１および実施例８－２のシャロ―フライ用油脂組成物を調製した。
<Test 8>
The oil and fat compositions for shallow frying of Examples 8-1 and 8-2 were prepared with the formulations shown in Table 9.
表９に記載した油量の実施例８－１および実施例８－２のシャロ―フライ用油脂組成物を、直径２８ｃｍの平底フライパンに入れ、１６０℃に加熱した。加熱した油脂に、厚さ１５ｍｍの冷凍コロッケ（Ｎｅｗポテトコロッケ６０、味の素冷凍食品株式会社製）を各フライパンに５個ずつ入れて５分間フライした。フライ後、油切りをして外観および食感の評価を行った。評価結果を表９に示す。 The oil and fat compositions for shallow frying of Examples 8-1 and 8-2 in the amounts of oil listed in Table 9 were placed in a flat-bottomed frying pan with a diameter of 28 cm and heated to 160°C. Five 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) were placed in each frying pan in the heated oil and fried for 5 minutes. After frying, the oil was drained and the appearance and texture were evaluated. The evaluation results are shown in Table 9.
＜試験９＞
表１０に示す配合で実施例９－１および実施例９－２のシャロ―フライ用油脂組成物を調製した。
<Test 9>
The oil and fat compositions for shallow frying of Examples 9-1 and 9-2 were prepared with the formulations shown in Table 10.
上述した（チキン南蛮の調製方法）において、実施例の油脂組成物を実施例９－１および実施例９－２に替えた以外は同じ手順でチキン南蛮を構成し、フライ直後にチキン南蛮の内部温度を測定し、さらにカットして内部の様子を観察した。内部温度は、試験７に記載の方法にて測定した。その結果を表１０に示す。 In the above-mentioned (method for preparing chicken nanban), chicken nanban was prepared using the same procedure except that the oil and fat composition of the example was changed to Example 9-1 and Example 9-2, and the inside of chicken nanban was prepared immediately after frying. We measured the temperature, then cut it and observed the inside. The internal temperature was measured by the method described in Test 7. The results are shown in Table 10.
表９および表１０に示すように、大豆油および菜種油を混合した原料油脂にグリセリン脂肪酸エステルとしてＯ－５０Ｄ、ＣＲ－５００を添加して調製したシャロ―フライ用油脂組成物を用いてフライした場合において、火通り、外観および食感の良好なコロッケまたはチキン南蛮が得られた。このことから、大豆油および菜種油の混合油脂を原料油脂としたシャロ―フライ用油脂組成物においても、シャロ―フライが可能であることが明らかとなった。 As shown in Tables 9 and 10, when fried using an oil and fat composition for shallow frying prepared by adding O-50D and CR-500 as glycerin fatty acid esters to a raw material oil mixed with soybean oil and rapeseed oil In this method, croquettes or chicken nanban that were well-cooked and had good appearance and texture were obtained. From this, it has become clear that shallow frying is possible even in an oil and fat composition for shallow frying using a mixed oil and fat of soybean oil and rapeseed oil as a raw material.
＜試験１０＞
菜種油および実施例７－１～実施例７－３のシャロ―フライ用油脂組成物を用いて、以下に示す（エビの天ぷらの調製方法）に従ってエビの天ぷらを調製し、フライ時の油ハネを油じみの面積率として評価した。得られた評価結果を表１１に示す。
<Test 10>
Using rapeseed oil and the oil and fat compositions for shallow frying of Examples 7-1 to 7-3, shrimp tempura was prepared according to the following (method for preparing shrimp tempura), and oil splashes during frying were removed. Evaluation was made as the area ratio of oil stains. The obtained evaluation results are shown in Table 11.
（エビの天ぷらの調製方法）
（１）てんぷら粉（黄金、昭和産業株式会社製）に１．５倍量の氷水を添加し、１分間攪拌してバッター液を調製した。
（２）冷凍エビ（冷凍むきエビ、ＶａｌｕｅＰｌｕｓ製）を常温で解凍した。
（３）解凍したエビを水で洗ってむきエビを得た。
（３）むきエビを６つで２５～３０ｇになるようにまとめた。
（４）１５．５ｃｍの片手鍋に表１１に記載した油量の比較例および実施例７－１～実施例７－３の油脂を入れ１７０℃に加熱した。
（５）むきエビ６個をバッター液にくぐらせた後、（４）に投入した。
（６）片手鍋の上にＡ４サイズの紙を片手鍋に蓋をするようにかぶせた。このとき、油面からＡ４サイズの紙までの距離は、７３ｍｍだった。
（７）（６）から１分間経過後、Ａ４サイズの紙をとり、エビの天ぷらを取り出した。
（８）Ａ４サイズの紙を軽くキッチンペーパーで押さえるようにぬぐった。
（９）Ａ４サイズの紙をトレース台に乗せて、画像を撮った。
（１０）画像データをＩｍａｇｅＪに取り込み、片手鍋の開口部に対する油シミの面積率を測定した。
(How to prepare shrimp tempura)
(1) 1.5 times the amount of ice water was added to tempura flour (Golden, manufactured by Showa Sangyo Co., Ltd.) and stirred for 1 minute to prepare a batter solution.
(2) Frozen shrimp (frozen peeled shrimp, manufactured by ValuePlus) was thawed at room temperature.
(3) Wash the thawed shrimp with water to obtain peeled shrimp.
(3) Gather six pieces of peeled shrimp weighing 25 to 30 g.
(4) In a 15.5 cm single-handed pot, the oils and fats of Comparative Example and Examples 7-1 to 7-3 were placed in the oil amounts listed in Table 11 and heated to 170°C.
(5) After dipping six peeled shrimp into the batter, they were added to (4).
(6) Place an A4 size paper over the one-handed pot to cover it. At this time, the distance from the oil surface to the A4 size paper was 73 mm.
(7) After 1 minute had passed from (6), an A4 size paper was taken out and the shrimp tempura was taken out.
(8) Gently wipe an A4 size paper with kitchen paper.
(9) I placed an A4 size paper on a tracing table and took an image.
(10) The image data was imported into ImageJ, and the area ratio of oil stains to the opening of the one-handed pot was measured.
表１１に示すように、菜種油にグリセリン脂肪酸エステルとしてＯ－５０Ｄを０．１質量％以上０．２質量％以下添加したシャロ―フライ用油脂組成物を用いてフライすることにより、菜種油のみを用いた比較例１０と比較して、油じみの面積率が低減していた。このことから、本発明のシャロ―フライ用油脂組成物を用いてフライすることにより、シャロ―フライが可能なだけでなくフライ調理時の油ハネをも抑制できることが明らかとなった。
As shown in Table 11, by frying using an oil and fat composition for shallow frying in which 0.1% by mass or more and 0.2% by mass or less of O-50D as a glycerin fatty acid ester is added to rapeseed oil, it is possible to use only rapeseed oil. The area ratio of oil stains was reduced compared to Comparative Example 10. From this, it has become clear that by frying using the oil and fat composition for shallow frying of the present invention, not only shallow frying is possible, but also oil splatter during frying can be suppressed.
Claims (10)
A method for shortening frying time using an oil and fat composition obtained by a production method including a step of adding glycerin fatty acid ester to edible oil and fat.
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| JP2024068511A Pending JP2024086971A (en) | 2022-07-28 | 2024-04-19 | Oil and fat composition for shallow frying, production method of oil and fat composition for shallow frying, and method for shortening frying time with oil and fat composition for shallow frying |
Country Status (1)
| Country | Link |
|---|---|
| JP (3) | JP2024018940A (en) |
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2023
- 2023-04-26 JP JP2023072409A patent/JP2024018940A/en active Pending
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2024
- 2024-01-25 JP JP2024009801A patent/JP2024028636A/en not_active Withdrawn
- 2024-04-19 JP JP2024068511A patent/JP2024086971A/en active Pending
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| Publication number | Publication date |
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| JP2024086971A (en) | 2024-06-28 |
| JP2024028636A (en) | 2024-03-04 |
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