JP3226265B2 - Oil for frying - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil for frying which does not easily exude oil from deep-fried seeds and has a good melting point in the mouth.

[0002]

2. Description of the Related Art Frozen foods such as croquettes, donuts and potato chips fried in liquid oil or fry oil having a relatively low melting point tend to be greasy in the mouth when eaten, and may be placed in packaging bags, hands, dishes, etc. Many oil deposits are seen. The tendency is particularly strong in fried foods that have been subjected to freezing range heating (thawing), which have recently become widespread. On the other hand, fried foods fried with high-melting solid fats, such as hardened oils, have low oil adhesion to hands, plates, and packaging bags, but have poor mouth melting, poor flavor, Has a dry texture and a firm texture. Gourd foods are required to be non-greasy when eaten and have a good melting property in the mouth. Oil stains on packaging bags cause a reduction in commercial value. As solutions to some of these, Japanese Patent Application Laid-Open Nos. Hei 6-113741, "Fats and oils for frying", Japanese Patent Application Laid-Open Nos. 4-173553, and "Fats and oils for frying",
133 "Fats for donut fries" and the like have been proposed.

JP-A-6-113741, "Fats and oils for frying"
The purpose of the croquette is to use a medium melting point fraction of palm oil to control the whitening that occurs on the surface of the fried product under cooling and storage conditions, and to store the food for a relatively long time. However, it is not suitable from the viewpoint of flavor, appearance, and the like for liquid oil such as ready-to-eat foods or fried foods fried with relatively low melting point fats and oils.
Japanese Unexamined Patent Publication No. Hei 4-173305 "Flying oils and fats" addresses the problem by adding 0.5 to 5% of extremely hardened oil of high erucic acid rapeseed oil to fats and oils. Eliminating oil adhesion and melting in the mouth cannot be satisfied at the same time, and the same applies to JP-A-4-197133 "Doughnut frying fat". As described above, there is no fat or oil for frying that satisfies all of melting in mouth, flavor, texture, oiliness, and elimination of oil adhesion.

[0004]

The object of the present invention is to provide a fat and oil for frying which has a good melting property, a good taste and a good texture, is less oily, and has less adhesion to hands, dishes and packaging bags. This was done as an issue.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, they have conducted a transesterification reaction with a 1,3-position specific lipase on a stock oil containing a specific fat or oil. By preparing to have a specific triglyceride composition, we found that it melts in the mouth, tastes, tastes good, has no oiliness, and reduces adhesion to hands, dishes, and packaging bags. The present invention has been completed.

That is, the present invention relates to
Using 100% and a liquid oil of 0 to 60% as raw materials, containing not less than 50% of fats and oils subjected to transesterification reaction with 1,3-position specific lipase, and containing 4 to 10% of tri-saturated triglyceride in total fats and oils, 35 ° C SFC (solid fat cont
ent, solid fat content) is 7% or less, wherein the saturated fatty acid in the trisaturated triglyceride has 16 to 22 carbon atoms, and if necessary, trisaturated triglyceride. Is added in the form of an extremely hardened oil.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The present invention relates to a method of producing a palm oil or fat 40-100% and a liquid oil 0-60.
% As a starting material, containing 50% or more of fats and oils subjected to transesterification reaction with 1,3-position specific lipase, and containing 3 to 10% of trisaturated triglyceride in total fats and oils;
It is an oil and fat for frying having an SFC value of 7 ° C. or less. Palm-based fats and oils referred to here are refined palm oil, palm olein, two-stage fractionated palm olein, palm stearin, palm oil medium melting point fraction, and liquid oil is rapeseed oil, soybean oil, corn oil, cottonseed oil, rice There is no particular limitation as long as it is a single oil or a combination of two or more oils such as oil, safflower oil and sunflower oil and is transparent at normal temperature. Palm-based fats and oils 40-100%
And a liquid oil of 0 to 60% is used as a raw material to carry out a transesterification reaction with a 1,3-position specific lipase to obtain a transesterified fat. If necessary, a product obtained by separating this transesterified oil and fat may be used. Use a transesterified fat or oil containing less than 40% of palm-based fat, and finally add 3 to 10% of trisaturated triglyceride to SFC at 35 ° C.
The fried food fried in frying fat prepared so that the value of is 7% or less is melted in the mouth, flavor, texture, oiliness,
Not all points can be satisfied, such as oil sticking to hands, plates, and packaging bags. The transesterified fat content is 50%
Less than this results in similar results, which is not preferred.

[0008] The transesterification can be carried out using a 1,3-position specific lipase. Lipases are used in animals,
It may be of any origin of plants and microorganisms, for example, lipase derived from pig liver lipase, soybean, rice bran, etc., derived from genus Alcaligenes sp., Genus Rhizopus (Rh
Examples thereof include lipases derived from izopus sp.) and those derived from Mucor sp., but it is particularly preferable to disperse the lipase of Alcaligenes sp. The transesterification reaction can be performed in a batch-type container or the like equipped with a stirrer, and the lipase can be used in an amount of, for example, 0.005 to 10% of the oil and fat raw material.
The reaction can be performed at a reaction temperature of 30 to 130 ° C, and the reaction time can be 1 to 72 hours. Excessive reaction is not preferred because it causes randomization of the fatty acid at position 2. The water in the raw material fat used for the reaction is 5 to 1500
About ppm, especially 50 to 500 ppm is preferable. Excessive water is not preferred because it is used in the hydrolysis reaction and causes a decrease in yield. The lipase can be recovered by filtration or the like and reused.

As the other fats and oils to be mixed with the transesterified fats and oils, various fats and oils can be used depending on the application, such as rapeseed oil, soybean oil, corn oil, cottonseed oil, rice oil, safflower oil, sunflower oil and the like. Liquid oil, palm oil,
Solid fats such as lard, tallow and the like and hardened oils of these can be used alone or in combination of two or more or hardened by blending two or more. According to the fats and oils mixed here, trisaturated triglyceride in the fats and oils for frying is 4 to 10
% Can be adjusted. Further, it is also possible to add an extremely hardened oil to adjust the content of trisaturated triglycerides in the frying fat to 4 to 10%.
The extremely hardened oil obtained by hydrogenation of the above fats and oils preferably has an iodine value of 5 or less.

The saturated fatty acid in the trisaturated triglyceride may be a saturated fatty acid having 16 to 22 carbon atoms, and the trisaturated triglyceride may be any combination of the above saturated fatty acids. When the content of trisaturated triglyceride is less than 4%, the oiliness when eating is strong, and the adhesion of oil to hands, dishes and packaging bags increases. If it exceeds 10%, it dissolves in the mouth and the texture becomes worse. On the other hand, when trisaturated triglyceride is 4 to 10
%, If the SFC value at 35 ° C. exceeds 7%, the mixture dissolves in the mouth, resulting in poor texture and reduced product quality. 3
The SFC value at 5 ° C. is more preferably 5% or less. Normal,
In the case of foods that are often fried with oils and fats having properties similar to liquid oils, those prepared by transesterifying palm oils and fats with a relatively low melting point and liquid oil to prepare 3 to 10% trisaturated triglycerides, or esters Liquid oils are mixed with the exchanged fats and oils and prepared so that trisaturated triglyceride becomes 4 to 10%. Hardened oil, palm oil and tri-saturated triglyceride are 4-10% for donut etc.
It is also possible to use a relatively hard oil or fat containing an extremely hardened oil or the like, if necessary. It is considered that the effect of the frying fat is related to the crystallization rate and the crystal state of the fat in the fried food. If necessary, silicone and tocopherol are added to this fat to obtain a fat for frying.

[0011]

EXAMPLES The present invention will be further clarified by showing Examples and Comparative Examples of frying fats and oils according to the present invention.

Example 1 3 kg of fat and oil prepared by mixing 60% of palm oil and 40% of rapeseed oil was placed in a container equipped with a stirrer, and at a reaction temperature of 60 ° C., a 1,3-position specific lipase derived from the genus Alcaligenes (Meito Sangyo Co., Ltd. 30 g) was dispersed and reacted for 10 hours.
The lipase was removed by filtration to obtain a transesterified fat. Then, this fat was refined by a conventional method. 2100 g of this transesterified oil, 810 g of hardened soybean oil (melting point 38 ° C., iodine value 69) and 90 g of extremely hardened rapeseed oil (melting point 68 ° C., iodine value 0.9) were mixed to obtain frying fat A. Table 1 shows the properties of the fat A for frying. Next, cake donut a was prepared according to the following composition and method. After allowing to cool, put it in a polypropylene bag, and after 24 hours, perform a sensory evaluation on flavor, texture, and oiliness.
The amount of oil adhering to the bag was measured. Table 2 shows the results.

[0013] (Method) 1. Is mixed with a mixer. 2. Add little by little and mix well. 3. And mix. 4. And mix. 5. After laying the dough in the refrigerator for 1 hour, put it on 1 cm thick and remove with a mold (dough weight 50 g). 6. Fried for 3.5 minutes with frying fat A heated to 180 to 185 ° C to obtain a cake donut.

Example 2 2100 g of the transesterified fat and oil of Example 1 and 810 g of hydrogenated soybean oil (melting point 38 ° C.), rapeseed oil containing behenic acid extremely hardened oil (containing 15% behenic acid, melting point 61 ° C., iodine value 1.
5) 90 g was blended to obtain a fat and oil B for frying. Table 1 shows the properties of the frying fat B. Next, cake donut b was prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Example 3 Palm oil 50% and palm oil medium melting point fraction (Iodine value 44)
4 kg of fat and oil containing 50% is put in a container equipped with a stirrer,
At a reaction temperature of 60 ° C., 40 g of a 1,3-position specific lipase derived from the genus Alcaligenes (manufactured by Meito Sangyo Co., Ltd.) was dispersed and reacted for 10 hours. Then, the lipase was removed by filtration, and the transesterified oil and fat was removed. Obtained. Then, this fat was refined by a conventional method. This transesterified fat and oil alone is used for frying fat and oil C.
And Table 1 shows the properties of the fat and oil for frying C. Next, cake donut c was prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 1 2100 g of the transesterified oil of Example 1 and 900 g of hardened soybean oil (melting point: 38 ° C.) were blended to obtain a fat and oil D for frying. Table 1 shows the properties of the frying fat D. Next, a cake donut d was prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 2 2100 g of the transesterified oil of Example 1, 690 g of hardened soybean oil (melting point 38 ° C.) and 210 g of extremely hardened rapeseed oil were mixed to obtain a fat and oil E for frying. Table 1 shows the properties of the frying fat E. Next, a cake donut e was prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 3 2100 g of the transesterified oil of Example 1 and 900 g of hardened palm oil (melting point: 45 ° C., iodine value: 42) were blended to obtain a fat and oil F for frying. Table 1 shows the properties of the fat and oil F for frying.
Shown in Next, a cake donut f was prepared in the same manner as in Example 1.
Was prepared, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

Comparative Example 4 1500 g of refined palm oil and 1500 g of palm oil middle melting point fraction (iodine value: 44) were blended to obtain a fat G for frying. Table 1 shows the properties of the frying fat G. Next, a cake donut g was prepared in the same manner as in Example 1, and the same evaluation as in Example 1 was performed. Table 2 shows the results.

[0020]

[Table 1]

[0021]

[Table 2] Evaluation criteria: 5: good, 4: fairly good, 3: normal, 2: slightly poor, 1: bad (values in the table are average values of 10 panelists). Amount of oil attached; weight of oil attached to one bag (average of 5 samples).

From the above results, the donut of Examples 1 to 3 had good flavor, texture, and dissolution in the mouth, and the amount of oil adhered was small. On the other hand, in the comparative example, there was no donut satisfying all of the oil adhesion amount, oiliness and flavor, texture, and dissolution in the mouth. In other words, those with a small amount of oil attached melted in the mouth and had a poor texture, while those with a good texture and mouth melted had a large amount of oil attached and were greasy.

Example 4 Palm olein (iodine value 58) 50% and rapeseed oil 50%
4Kg of oil and fat mixed with is placed in a container equipped with a stirrer,
At the reaction temperature, 40 g of 1,3-position specific lipase (manufactured by Meito Sangyo Co., Ltd.) derived from the genus Alcaligenes was dispersed and 10
After reacting for hours, the lipase was removed by filtration to obtain a transesterified oil and fat. Then, this fat was refined by a conventional method. 2880 g of this transesterified fat and oil and 120 g of rapeseed extremely hardened oil were blended to obtain a fat and oil H for frying. Table 3 shows the properties of the fat and oil H for frying. Next, a commercially available unoiled frozen croquette was fried at 175 ° C. for 4 minutes using the fat / oil H for frying to obtain a croquette h. The croquette was placed on a plate, and the appearance, flavor, greasyness, and amount of oil on the plate after standing at room temperature for 30 minutes were evaluated. Table 4 shows the results. The croquette h was frozen at -35 ° C for 40 minutes, and then the croquette (h ') stored at -18 ° C for 1 week was thawed and heated using a microwave oven, and the appearance, flavor, and oiliness were the same as described above. The amount of oil adhering to the dish was evaluated. Table 5 shows the results.
Shown in

Comparative Example 5 1440 g of palm olein (iodine value 58) and rapeseed oil 1
440 g and 120 g of rapeseed extremely hardened oil were blended to obtain a frying fat I. Table 3 shows the properties of the frying fat I. Using this oil I for frying, croquette i was prepared in the same manner as in Example 4, and the same evaluation was performed. Tables 4 and 5 show the results.

Comparative Example 6 Palm olein (iodine value 58) 50% and rapeseed oil 50%
4Kg of oil and fat mixed with is placed in a container equipped with a stirrer,
At the reaction temperature, 40 g of 1,3-position specific lipase (manufactured by Meito Sangyo Co., Ltd.) derived from the genus Alcaligenes was dispersed and 10
After reacting for hours, the lipase was removed by filtration to obtain a transesterified oil and fat. Then, this fat was refined by a conventional method. This transesterified fat / oil alone was designated as a fat / oil J for frying. Table 3 shows the properties of the frying fat J. A croquette j was prepared using this fat / oil for frying J in the same manner as in Example 4, and the same evaluation was performed. Tables 4 and 5 show the results.

Comparative Example 7 A fat and oil K for frying using soybean white squeezed oil alone was obtained. Table 3 shows the properties of the frying fat J. A croquette k was prepared in the same manner as in Example 4 using the oil / fat K for frying, and the same evaluation was performed. Tables 4 and 5 show the results.

[0027]

[Table 3]

[0028]

[Table 4] Evaluation criteria: 5: good, 4: fairly good, 3: normal, 2: somewhat poor, 1: poor (values in the table are average values of 10 panelists). Oil adhered to the dish;-: almost none, ±: slightly, +: present, ++: fairly present.

[0029]

[Table 5] Evaluation criteria: 5: good, 4: fairly good, 3: normal, 2: somewhat poor, 1: poor (values in the table are average values of 10 panelists). Oil adhered to the dish;-: almost none, ±: slightly, +: present, ++: fairly present.

In the evaluation of the croquettes which were left at room temperature for 30 minutes after frying (Table 4), the croquettes of Example 4 were not oily and had both good melting in the mouth and low adhesion of oil to the plate. In each of the comparative examples, the oil adhered to the plate much, and the flavor tended to be greasy. Evaluation after frozen storage (Table 5)
But this trend did not change.

[0031]

According to the present invention, a specific blend of palm oil and fat and a liquid oil is subjected to a transesterification reaction with a 1,3-position specific lipase to prepare a specific triglyceride composition. It is possible to provide a fat and oil for frying which has a good melting in the mouth, a good taste and a good texture, is less oily, and has less adhesion to hands, plates and packaging bags.

Claims (3)

(57) [Claims] 1. A palm oil or fat 40 to 100% and a liquid oil 0
〜60% as raw material, containing 50% or more of fats and oils subjected to transesterification reaction with 1,3-position specific lipase, containing 3 to 10% of trisaturated triglyceride in total fats and oils, and SFC (solid) at 35 ° C. fat content) value is 7%
A fat or oil for frying, characterized in that: 2. The frying fat according to claim 1, wherein the saturated fatty acid in the trisaturated triglyceride has 16 to 22 carbon atoms. 3. The frying fat according to claim 1, wherein an extremely hardened oil is added in place of the trisaturated triglyceride.