JP3028588B2 - Oil for frying - Google Patents
Oil for fryingInfo
- Publication number
- JP3028588B2 JP3028588B2 JP02299855A JP29985590A JP3028588B2 JP 3028588 B2 JP3028588 B2 JP 3028588B2 JP 02299855 A JP02299855 A JP 02299855A JP 29985590 A JP29985590 A JP 29985590A JP 3028588 B2 JP3028588 B2 JP 3028588B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- frying
- donut
- fat
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明はソフトで老化が遅く、砂糖の泣きの少ないド
ーナツを製造するためのフライ用油脂に関するものであ
る。Description: FIELD OF THE INVENTION The present invention relates to a fat and oil for frying for producing a donut that is soft, has a slow aging, and has little sugar crying.
［従来の技術］ ドーナツは、フライ直後はソフトで食感に優れた食品
であるが、製造後数日で老化して硬くなり、商品価値が
急速に低下する。また、油や、水分のしみだしによりシ
ュガリング（一般的なドーナツの仕上げ方法で「砂糖掛
け」のこと）した砂糖に泣き（ドーナツの表面に掛けら
れた砂糖が油や水の浸み込みにより白く乾いた状態でな
くなること）が入るという問題がある。[Prior Art] A donut is a soft food with a good texture immediately after frying, but ages and hardens within a few days after production, and its commercial value rapidly decreases. In addition, weeping sugar caused by oil or moisture exudation ("sugar hanging" in a general donut finishing method) White and dry).
［発明が解決しようとする課題］ 古くからドーナツフライ用油脂として使用されている
白絞油、ラードは、融点が低いためドーナツの表面が乾
きにくく砂糖に泣きが入る。一般に砂糖の泣き防止は、
フライオイルの融点および固体脂含量の調整により行わ
れているが、融点または固体脂含量を上げるとドーナツ
が硬く、口溶けが悪くなり食感が低下し、老化も早いた
め、その改良範囲は制限され満足のいくものはできてい
ない。[Problems to be Solved by the Invention] White squeezed oil and lard, which have been used as fats and oils for donut frying for a long time, have a low melting point, so that the surface of the donut is hard to dry and cry into sugar. Generally, the prevention of sugar crying is
This is done by adjusting the melting point and solid fat content of the frying oil, but if the melting point or solid fat content is increased, the donut becomes harder, dissolves poorly in the mouth, reduces the texture, and ages faster, so the improvement range is limited. Nothing is satisfactory.
従って、本発明の目的は、ソフトで老化が遅く、砂糖
の泣きの少ないドーナツが製造できるフライ用油脂を提
供することにある。Accordingly, an object of the present invention is to provide a fat and oil for frying that can produce a donut that is soft, has a slow aging, and has little sugar crying.
［課題を解決するための手段］ 本発明者らは、フライ用油脂に、高エルカ酸ナタネ油
の極度硬化油を添加することによりソフトで老化が遅
く、且つ砂糖の泣きの少ないドーナツが製造できること
を見いだし本発明を完成した。Means for Solving the Problems The present inventors can produce a donut that is soft, has a slow aging, and has little sugar crying by adding an extremely hardened oil of high erucic acid rapeseed oil to frying fat. And completed the present invention.
即ち、本発明は、前記目的を、融点25℃以上の油脂の
全量に対して、0.3〜5.0重量％の高エルカ酸ナタネ油の
極度硬化油を含有することを特徴とするフライ用油脂を
提供することにより達成したものである。That is, the present invention provides a fat and oil for frying characterized by containing 0.3 to 5.0% by weight of an extremely hardened oil of high erucic acid rape oil with respect to the total amount of fat and oil having a melting point of 25 ° C. or higher. It is achieved by doing.
本発明のフライ用油脂に用いる油脂は、一般にフライ
用とされている食用油脂のうち、融点が25℃以上の油脂
であり、例えば、ラード、パーム油またはコーン硬化油
などがこれに該当する。The fats and oils used for the frying fats and oils of the present invention are fats and oils having a melting point of 25 ° C. or higher among edible fats and oils generally used for frying, such as lard, palm oil or hardened corn oil.
本発明で用いる高エルカ酸ナタネ油の極度硬化油と
は、エルカ酸を20％〜60％含有するナタネ油を、通常の
水素添加によりヨウ素価10以下、融点50℃〜70℃に精製
加工したものであり、フライ用油脂100重量部中の0.3〜
5.0重量部になるよう添加される。添加量が0.3重量部未
満であるとソフトさに欠け、十分な老化防止効果及び、
砂糖の泣き防止効果が得られず、良好なドーナツができ
ない。また、添加量が５重量部を越えると、フライオイ
ルの融点が高くなるため、ドーナツが硬くなり、口溶け
が低下し、シュガリングの際の砂糖の付着性が悪くな
る。The extremely hardened oil of high erucic acid rapeseed oil used in the present invention is a rapeseed oil containing erucic acid of 20% to 60%, which was refined to a iodine value of 10 or less and a melting point of 50 ° C to 70 ° C by ordinary hydrogenation. 0.3 to 100 parts by weight of fats and oils for frying
Added to 5.0 parts by weight. If the added amount is less than 0.3 parts by weight, lack of softness, sufficient anti-aging effect,
The effect of preventing sugar from crying cannot be obtained, and good donut cannot be obtained. On the other hand, if the amount exceeds 5 parts by weight, the melting point of the frying oil increases, so that the donut becomes hard, the melting in the mouth decreases, and the adhesion of sugar during sugaring deteriorates.
そこで、フライ油脂に高エルカ酸ナタネ油の極度硬化
油を適量添加することにより、フライ油脂の固化速度が
早くなり、ドーナツのシュガリングに際し、砂糖の泣き
が防止でき、かつ、ソフト感を損なわないドーナツが得
られる。Therefore, by adding an appropriate amount of extremely hardened oil of high erucic acid rapeseed oil to frying fat, the solidification rate of frying fat increases, and when sugaring donut, sugar can be prevented from crying and the soft feeling is not impaired. Donut is obtained.
また、フライ油の加熱劣化防止にトコフェロール等の
食品用酸化剤等を任意に添加できる。Further, an oxidizing agent for food such as tocopherol can be arbitrarily added to prevent heat deterioration of the frying oil.
［実施例］ 次に実施例及び比較例により、本発明を説明する。以
下、部は重量部を示す。[Examples] Next, the present invention will be described with reference to Examples and Comparative Examples. Hereinafter, "part" indicates "part by weight".
実施例１ 高エルカ酸ナタネ油（構成脂肪酸中エルカ酸比率47.1
％）を通常の水素添加により硬化し、高エルカ酸ナタネ
油の極度硬化油（融点61.0℃、沃素価1.2）を得た。Example 1 High erucic acid rape oil (erucic acid ratio in constituent fatty acids 47.1)
%) Was hardened by ordinary hydrogenation to obtain an extremely hardened oil of high erucic acid rapeseed oil (melting point: 61.0 ° C., iodine value: 1.2).
これを用いて、以下に示す配合でフライ用油脂Ａを製
造した。Using this, fat and oil A for frying was produced with the following composition.
次に、このフライ用油脂Ａを用いて以下の配合により
イーストドーナツを製造した。 Next, a yeast donut was manufactured using the fat / oil A for frying according to the following formulation.
つぎに、イーストドーナツを次の方法で製造した。 Next, yeast donut was produced by the following method.
たて型ミキサーで生地を混合する（低速６分、中高
速６分、捏上げ温度28℃） 生地を温度28℃で40分間醗酵させる。Mix the dough with a vertical mixer (low speed 6 minutes, medium and high speed 6 minutes, kneading temperature 28 ° C) The dough is fermented at 28 ° C for 40 minutes.
生地を分割し（35g/個）、15分間休ませて円盤状に
成形する。Divide the dough (35g / piece), rest for 15 minutes and shape into a disk.
36℃で45分ホイロ醗酵させる。 Allow to ferment at 45 ° C for 45 minutes.
180〜185℃に加熱したフライ用油脂Ａで２分40秒フ
ライする。Fry for 2 minutes and 40 seconds with frying fat A heated to 180-185 ° C.
上記により製造したイーストドーナツを20℃で密封し
て保存し、24時間毎に硬さの変化をレオメーター（山電
（株）製：レオナ−RE−3305）を用いて３日間測定し
た。その測定結果及び、フライ用油脂Ａを用いて製造し
たイーストドーナツにシュガリング（日本製粉（株）ド
ーナツシュガー）をほどこし30℃で密封して24時間後の
砂糖の泣きを観察した結果を第１表に示した。The yeast donut produced as described above was sealed and stored at 20 ° C, and the change in hardness was measured every 24 hours for 3 days using a rheometer (manufactured by Yamaden Corporation: Leona-RE-3305). The results of the measurement and the results of observing the crying of sugar 24 hours after sealing sugar at 30 ° C. and applying sugaring (Doughnut Sugar Co., Ltd., Japan) to the yeast donut produced using the fat A for frying and sealing were described. It is shown in the table.
比較例１ 以下に示す配合でフライ用油脂Ｂを製造した。Comparative Example 1 Frying fat B was produced with the following composition.
次に、このフライ用油脂Ｂを用いて製造したイースト
ドーナツを実施例１に準じて評価を行った。 Next, the yeast donut produced using the frying fat B was evaluated according to Example 1.
結果は、第１表に示した。 The results are shown in Table 1.
比較例２ 以下に示す配合でフライ用油脂Ｃを製造した。Comparative Example 2 Frying oil / fat C was produced with the following composition.
次に、このフライ用油脂Ｃを用いて製造したイースト
ドーナツを実施例１に準じて評価を行った。 Next, the yeast donut produced using the oil-and-fat C for frying was evaluated according to Example 1.
結果は、第１表に示した。 The results are shown in Table 1.
この結果から、実施例１のドーナツは比較例１、２と
比較して、ソフトで老化が遅かった。 From these results, the donut of Example 1 was softer and slower in aging as compared with Comparative Examples 1 and 2.
また、比較例１より実施例１、比較例２のドーナツは
砂糖の泣きが少なかったが、比較例２のドーナツは実施
例１、比較例２のドーナツに比べ砂糖の付着量が著しく
劣っていた。In addition, the donut of Example 1 and Comparative Example 2 had less crying of sugar than that of Comparative Example 1, but the donut of Comparative Example 2 was significantly inferior in the amount of attached sugar compared to the donut of Example 1 and Comparative Example 2. .
［発明の効果］ 本発明のフライ用油脂を使用してドーナツを製造する
ことにより、ソフトで老化が遅く、砂糖の泣きの少ない
ドーナツを作ることができる。[Effect of the Invention] By producing a donut using the fat and oil for frying of the present invention, it is possible to produce a donut that is soft, has a slow aging, and has little sugar crying.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) A23D 9/00 C11B 1/00 ＣＡ（ＳＴＮ) ＷＰＩＤＳ（ＳＴＮ)──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. 7 , DB name) A23D 9/00 C11B 1/00 CA (STN) WPIDS (STN)
Claims (1)
〜5.0重量％の高エルカ酸ナタネ油の極度硬化油を含有
することを特徴とするフライ用油脂。(1) 0.3 parts by weight of the total amount of fats and oils having a melting point of 25 ° C.
A fat and oil for frying, comprising an extremely hardened oil of high erucic acid rapeseed oil by about 5.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP02299855A JP3028588B2 (en) | 1990-11-07 | 1990-11-07 | Oil for frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP02299855A JP3028588B2 (en) | 1990-11-07 | 1990-11-07 | Oil for frying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04173053A JPH04173053A (en) | 1992-06-19 |
| JP3028588B2 true JP3028588B2 (en) | 2000-04-04 |
Family
ID=17877765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP02299855A Expired - Fee Related JP3028588B2 (en) | 1990-11-07 | 1990-11-07 | Oil for frying |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3028588B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE60017552T2 (en) * | 1999-03-30 | 2005-08-25 | Fuji Oil Co., Ltd. | SHEARED CHOCOLATE AND METHOD FOR THE PRODUCTION THEREOF |
| US6187301B1 (en) * | 2000-05-17 | 2001-02-13 | The Procter & Gamble Company | Antiperspirant and deodorant sticks containing triglyceride gellants having improved high temperature texture and phase stability |
| US6258346B1 (en) * | 2000-05-17 | 2001-07-10 | The Procter & Gamble Company | Cosmetic sticks containing triglyceride gellants having improved product hardness and low residue performance |
| US6197286B1 (en) * | 2000-05-17 | 2001-03-06 | The Procter & Gamble Company | Cosmetic sticks containing triglyceride gellants having improved high temperature texture and phase stability |
| US6231842B1 (en) * | 2000-05-17 | 2001-05-15 | The Procter & Gamble Company | Antiperspirant and deodorant sticks containing triglyceride gellants having improved product hardness and low residue performance |
| JP3829595B2 (en) * | 2000-07-06 | 2006-10-04 | 不二製油株式会社 | Cold resistant oil and fat composition and method for producing the same |
-
1990
- 1990-11-07 JP JP02299855A patent/JP3028588B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04173053A (en) | 1992-06-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6203842B1 (en) | Multifunctional spread | |
| JP2005350660A (en) | Plastic oil-and-fat composition | |
| JP2007177100A (en) | Plastic oil-and-fat composition (hard stock) and method for producing plastic oil-and-fat food by using the same | |
| JP5191083B2 (en) | Plastic oil composition with long-term bloom suppressed | |
| WO2021182315A1 (en) | Water-in-oil type emulsion composition to be kneaded in | |
| JP6970517B2 (en) | Confectionery dough | |
| JP2007252203A (en) | Releasing oil composition | |
| JP3028588B2 (en) | Oil for frying | |
| JP4390678B2 (en) | Fluid oil composition | |
| JP2009201416A (en) | Oil-and-fat composition for solid roux | |
| JP4841136B2 (en) | Plastic oil composition | |
| JP4646320B2 (en) | Oil for frying | |
| JP6204074B2 (en) | Oil composition for icing | |
| JP2665345B2 (en) | Oil composition | |
| JP2005320445A (en) | Palm stearin-containing plastic oil and fat composition | |
| JP5496300B2 (en) | Method for suppressing long-term bloom of oil and fat composition | |
| JP6189016B2 (en) | Plastic oil / fat composition containing improved creaming / fat | |
| JP2665351B2 (en) | Oil composition | |
| JP6676923B2 (en) | Oil composition for chocolate and chocolate containing the same | |
| JP6947516B2 (en) | Oil and fat composition for confectionery | |
| JP2940061B2 (en) | Fat and oil composition for making bread and production of bread | |
| JP7372137B2 (en) | Oil and fat composition for baked confectionery | |
| JP3632280B2 (en) | Oil composition for bread making | |
| JP4376171B2 (en) | Oil composition | |
| JP7411372B2 (en) | Oil and fat composition for frozen baked confectionery |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080204 Year of fee payment: 8 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080204 Year of fee payment: 8 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090204 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100204 Year of fee payment: 10 |
|
| LAPS | Cancellation because of no payment of annual fees |