JP2862997B2 - Oil composition for frying - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an oil and fat composition for frying. More specifically, the present invention relates to a fat and oil composition for frying which has improved texture such as crispness and melting in the mouth of fried products such as donuts, fried bread and french fries.

[Problems to be Solved by the Related Art and the Invention] The fats and oils for frying used to make fried products represented by donuts such as yeast donut and cake donut are used as a heating medium to evaporate moisture in dough, It acts to pregelatinize starch, thermally denature proteins, etc., to produce plump and light finished products. Conventionally, fats and oils for frying have excellent heat stability (heat resistance), and because they permeate into the dough and become an important component of the flavor of the product, the fats and oils themselves have a good flavor and It is required that the properties of the product itself should be utilized, and that it should not cause whitening due to crystallization of the fats and oils that appear on the product surface after frying (excellent workability). ing.

From the above viewpoint, as the fats and oils for donut fry, plants such as soybean oil, peanut oil, safflower oil, kapok oil, rapeseed oil, rice bran oil, rice bran oil, cottonseed oil and corn oil, which are known as white squeezed oil and salad oil Natural solid fats and oils, such as neutral liquid oil, lard, tallow, and palm oil, are used. As solid fats and oils, those obtained by solidifying vegetable liquid oil by hydrogenation are also used. For solid fats and oils,
Further, those obtained by changing the hardness properties, such as those obtained by mixing animal and vegetable solid fats and oils, those obtained by mixing vegetable liquid oils, and those obtained by adjusting the degree of hardening, are used as necessary.

However, fried products fried using the above-mentioned fats and oils for frying, when eaten, are lumpy in the mouth,
They tended to be so-called dango-shaped, and were not sufficiently satisfactory in texture such as crispness (so-called sakumi) and melting in the mouth.

[Means for Solving the Problems] Accordingly, the present invention provides the above-mentioned fats and oils for frying, and further improved in terms of texture, such as donals, fried bread, and french fries. It is an object of the present invention to provide a frying fat composition from which a fried product can be obtained.

As described above, the present inventor has further studied with an emphasis on the texture that is felt when eating such as crispness and melting in the mouth. As a result, it has been found that by using a fat or oil composition comprising a specific fat or oil composition as a fat or oil for frying, a fried product having an improved texture can be obtained together with the flavor, and the present invention has been completed. .

That is, the present invention provides 15 to 70% by weight (preferably 40 to 65% by weight) of a saturated fatty acid having 20 to 24 carbon atoms as a constituent fatty acid.
20 to 60% by weight of unsaturated fatty acid having 16 to 22 carbon atoms (preferably
25 to 50% by weight) and a mixed acid group triglyceride having at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms in one molecule (preferably). Contains at least 3% by weight). The fat and oil composition for frying used in the production of donut, fried bread or french fries.

Hereinafter, the oil and fat composition for frying of the present invention will be described in detail.

The fatty acid constituting the mixed acid group triglyceride contained in the oil and fat composition for frying of the present invention is a saturated fatty acid having 20 to 24 carbon atoms (preferably arachiic acid, behenic acid, more preferably behenic acid), and 16 to 22 carbon atoms. Unsaturated fatty acids (preferably carbon number of oleic acid, linoleic acid, linolenic acid, etc.)
18 unsaturated fatty acids).

The most typical of the mixed acid triglycerides is dibehenyl monolinoleate or dibehenyl monooleate, but a part of the saturated fatty acids may be replaced with palmitic acid or stearic acid or arachidic acid, A mixture thereof may be used. The binding position of the unsaturated fatty acid may be either α-position or β-position, or may be a mixture.

The method for producing the mixed acid group triglyceride contained in the oil and fat composition for frying of the present invention is not particularly limited. For example, a method utilizing a transesterification reaction can be mentioned.

The method of utilizing the transesterification reaction is to use behenic acid triglyceride or extremely hardened hyersin rapeseed oil or extremely hardened fish oil / and / or other fats and oils to combine them with 30% by weight or more of saturated fatty acids having 20 to 24 carbon atoms. The desired fatty acid triglyceride and a vegetable oil (for example, soybean oil, olive oil, rapeseed oil, and safflower oil) containing 60% by weight or more of unsaturated fatty acids and / or a mixed oil thereof are subjected to a transesterification reaction to obtain a desired product. This is a method for obtaining a mixed acid group triglyceride.

In the transesterification, a random arrangement of fatty acids is carried out. Usually, a known catalyst such as sodium methylate is used in the reaction in an amount of 0.1 to 0.3% by weight with respect to the fat or oil. The reaction is carried out at a temperature of 70 to 150 ° C. After the reaction, the catalyst is removed by washing with water.

The transesterified oil obtained by the transesterification reaction is dissolved in a solvent such as acetone and n-hexane.
After cooling, trisaturated triglycerides are precipitated at a temperature in the range of 0 to 40 ° C. and filtered (first stage fractionation). The solvent is usually used in an amount of 2 to 10 times the amount of fat or oil. Next, the obtained filtrate was dissolved in the same manner as described above using a solvent, and -25 to
The mixture is cooled to 25 ° C. to precipitate a mixed acid group triglyceride, which is collected (second stage separation).

If the first and second separation solvents are different, the solvent of the first separation filtrate is distilled off, and then the remaining part is removed.
After adding ~ 10 times the amount of solvent and dissolving it, -25 ~
The mixture is cooled to 25 ° C. to precipitate a mixed acid triglyceride, which is collected.

As described above, the desired mixed acid group triglyceride can be obtained.

Another example of the method for producing a mixed acid group triglyceride includes a method utilizing enzyme treatment.

The method using enzymatic treatment is a method using oxygen such as lipase which selectively transesterifies the α-position of triglyceride, and is a vegetable oil containing at least 60% by weight of unsaturated fatty acid at the β-position (for example, soybean oil). , Olive oil, safflower oil) or a mixed oil thereof and a fatty acid containing at least 30% of a saturated fatty acid having 20 to 24 carbon atoms by α-position-selective transesterification to obtain α-position-selective transesterification. In this method, after obtaining an oil, free fatty acids are removed from the α-position-selective transesterified oil by molecular distillation to obtain a desired mixed acid group triglyceride. Further, if the above-mentioned solvent separation is appropriately performed, the objective concentrated mixed acid group triglyceride can be obtained. The mixed acid triglyceride obtained by this method has a triglyceride structure having a saturated fatty acid at the α- and α'-positions and an unsaturated fatty acid at the β-position.

The mixed acid group triglyceride obtained by the above method is preferably contained in the oil and fat composition for frying of the present invention in an amount of 3% by weight or more. More preferably, it is 10 to 50% by weight, especially 15 to 30% by weight.

The oil and fat composition for frying of the present invention is usually used by mixing with oil and fat conventionally used as oil and fat for frying. Examples of such fats and oils include the fats and oils described above. The frying oil / fat composition of the present invention is preferably prepared using the mixed acid group triglyceride and the conventionally used fat / oil in combination.

The oil and fat composition for frying of the present invention is suitable for the production of fried bread (curry bread, bean jam bread), french fries, and the like, in addition to the above-described donuts such as cake donut, yeast donut, and bean jam donut.

In addition, the oil and fat composition for frying of the present invention can be used in the same manner as the conventional method.

[Effect of the Invention] The use of the oil and fat composition for frying of the present invention prevents moisture from evaporating from the dough during frying, thereby preventing a temperature drop inside the dough due to latent heat of evaporation. For this reason, high-temperature frying (frying at an appropriate temperature) is also possible inside the dough, and the gelatinization of the starch inside the dough proceeds efficiently.
Therefore, the obtained product has a good crispness and a good melting in the mouth. The flavor is also good. In particular, it is a fat suitable for the production of donut.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention. In the examples, “%” means “% by weight”.
Means

[Example 1] Synthesis of mixed acid group triglyceride Behenic acid triglyceride (fatty acid composition; stearic acid
50% 2.4%, arachiic acid 9.9%, behenic acid 84.9%), safflower oil (fatty acid composition; palmitic acid 6.9%, stearic acid 2.7%, oleic acid 13.0%, linoleic acid 76.0%) 50
% Of the mixed oil was reacted at 80 ° C. for 30 minutes using 0.1% of sodium methylate as a catalyst with respect to the fat and oil to obtain a transesterified oil. 4 g of n-esterified transesterified oil
Dissolve in hexane and slowly stir from 40 ° C to 28 ° C
The high-melting point portion (yield: 14% based on transesterified oil) mainly composed of trisaturated triglyceride precipitated by cooling until cooling was filtered off. After distilling off the solvent from the obtained filtrate by a conventional method, the remaining portion was dissolved in 5 ml of acetone per 1 g, and the mixture was cooled from 30 ° C. to 10 ° C. with slow stirring to obtain a target fraction which precipitated.

In this category, after the solvent was distilled off, the residue was deodorized by a conventional method to obtain a mixed acid group triglyceride (TG) (1) (yield based on transesterified oil: 46.9%, iodine value: 56.8, melting point: 41.9).
° C).

The following Table 1 shows the fatty acid composition of the obtained mixed acid group TG (1), and Table 2 shows the triglyceride composition.

In Table 1, the upper row shows the total fatty acid composition, and the lower row shows the β-fatty acid composition of triglyceride measured by a conventional method.

Further, in Table 2, C ₅₀ -C ₆₄ means that mainly the following components. Where P is palmitic acid, S is stearic acid, U is _C18 unsaturated acid, A is arachidic acid, B is
Represents behenic acid, respectively.

_{C 50: PPU, C 52:} PSU, C 54: S 2 U, C 56: ASU, C 58: AAU, BSU,
C ₆₀ : ABU, C ₆₂ : B ₂ U, C ₆₄ : B ₂ A Preparation of oil and fat composition for frying According to the present invention comprising 5% of mixed acid triglyceride obtained above, 75% of corn / palm (7: 3) hydrogenated oil (IV61.0), and 20% of corn white squeezed oil A frying oil composition was prepared.

Evaluation of oil and fat composition for frying Using the oil and fat composition for frying obtained above, the following frying test was carried out and evaluated.

The frying test was conducted by fried 20 doughnuts (shaped dough) manufactured by the following method in 800 g of a fat and oil composition for frying (frying temperature: 180 ° C., frying time: 60 seconds / one side), and the obtained donut was flavored. , Texture (crisp, melting in the mouth)
Was evaluated in a panel test by 10 panelists.

 The evaluation criteria are as follows.

 A: Eight or more of the ten admitted it was good.

 B: 5 to 7 out of 10 admitted it was good.

 C: Three to four out of 10 admitted good.

 D: More than 8 out of 10 admitted bad.

Mixing ratio of dough for yeast donut Mixed flour * 100 parts by weight Water 50 parts by weight Yeast 4 parts by weight Mixed flour * (Product name: East donut mix #
202, Nisshin DC Corporation) [Examples 2 to 4] and [Comparative Example 1] Various examples of the present invention were performed in the same manner as in Example 1 except that the composition of the oil composition for frying was changed as shown in Table 3 below. And a comparative fat and oil composition for frying were prepared. And it evaluated by the same method as Example 1.

 The above results are summarized in Table 3 below.

As is evident from the results shown in Table 3 above, the use of the oil / fat composition of the present invention makes it possible to obtain a crisp, well-melted donut.

In order to qualitatively evaluate the above “crispness”,
For each product donut obtained in Example 2 and Comparative Example 1, the following "crispness" test was performed.

"Crispy" test is performed by a rheometer (Fudo Kogyo
The following method was used.

A wedge-shaped plunger P (8 mm (L) x 20 mm (W) x 10 mm (H)) as shown in Figs. 1 (A) and (B).
As shown in Fig. 2, donut (D; 30-35m
m), the stress applied to the plunger P when it was lowered at a speed of 10 cm / min was measured, and the behavior was evaluated.

 FIG. 3 shows the results.

As shown in FIG. 3, in the curve of Example 2, it can be seen that the stress once decreased rapidly near the load of 800 gr and increased again. That is, in a donut fried with the fat or oil composition according to the present invention, compression of the internal tissue (corresponding to a phenomenon in which air bubbles are crushed) occurs as the plunger descends, and the stress increases accordingly, but there is a plunger. It can be seen that when the plunger is lowered to a certain position, the compression of the internal tissue stops and the tissue is partially broken, and when the plunger is further lowered, the whole tissue is broken.

On the other hand, the curve of Comparative Example 1 shows that the stress increases as the plunger descends without a decrease in stress,
As a result, it can be seen that the compression of the internal tissue of the donut is maintained until the end, and the entire tissue is broken as it is.

[Example 5] Extremely hardened Hyercin rapeseed oil (fatty acid composition: palmitic acid 3.9%, stearic acid 41.3%, arachiic acid 5.5)
%, Behenic acid 46.9%) 50% and safflower oil (fatty acid composition; palmitic acid 6.9%, stearic acid 2.7%, oleic acid 13.0%, linoleic acid 76.0%) 8% catalyzed by 0.1% sodium methylate
The reaction was carried out at 0 ° C. for 30 minutes to obtain a transesterified oil. This transesterified oil was dissolved in 5 ml of acetone per gram and cooled to 35 ° C. with slow stirring to precipitate a high melting point portion mainly composed of trisaturated triglyceride (yield: 26% based on transesterified oil). It was filtered off. The filtrate was cooled while slowly stirring to 10 ° C., and the precipitated crystals were collected. The solvent was further distilled off, followed by deodorization by a conventional method to obtain the mixed acid triglyceride (TG) (2) according to the present invention. Was.

The following Table 4 shows the fatty acid composition of the obtained mixed acid group TG (2), and Table 5 shows the triglyceride composition. The notation in Tables 4 and 5 is based on Tables 1 and 2 above.
Same as in the table.

Preparation of oil and fat composition for frying 20% of mixed acid triglyceride obtained above, 35% of hardened palm oil (IV47.0), 35% of hardened lard oil (IV55.0), and 10% of corn white squeezed oil A fat and oil composition for frying according to the present invention was prepared.

Evaluation of oil and fat composition for frying Using the oil and fat composition for frying obtained above, the following frying test was carried out and evaluated.

The frying test was carried out on the obtained doughnuts (fried at 180 ° C, frying time 90 sec / one side) in 800g of the fat and oil composition for frying 20 doughnuts (shape dough) manufactured in the following process. Evaluation was performed in the same manner as in Example 1.

Mixing ratio of bean paste dough Mixed powder * 100 parts by weight Water 55 parts by weight Yeast 3 parts by weight Mixed powder * (Product name: East donut mix #
256, manufactured by Nisshin DC Corporation) Comparative Example 2 A comparative fat and oil composition for frying was prepared in the same manner as in Example 5, except that the composition of the fat and oil composition for frying was changed as shown in Table 6 below. And it evaluated by the method similar to Example 5.

 The above results are summarized in Table 6 below.

As is clear from the results shown in Table 6 above, the use of the oil / fat composition of the present invention makes it possible to obtain a crisp, well-melted donut.

[Brief description of the drawings]

FIG. 1 is a schematic view of a plunger used for a donut "crispness" test, (A) showing a front view,
(B) shows a side view. FIG. 2 is an arrangement diagram of a plunger and a donut used for a "crispness" test of the donut. FIG. 3 is a graph showing the results of the "crispness" test for donut.

Claims (1)

(57) [Claims] (1) As constituent fatty acids, 15 to 70% by weight of saturated fatty acids having 20 to 24 carbon atoms and 20 to 20% of unsaturated fatty acids having 16 to 22 carbon atoms.
A mixed acid triglyceride containing at least one saturated fatty acid residue having 20 to 24 carbon atoms and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms per molecule; Oil composition for frying used in the production of donut, fried bread or french fries.