JP3372787B2 - Fried confectionery - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fried confectionery which is fried and swelled with fats and oils such as snacks represented by potato chips.

[0002]

BACKGROUND OF THE INVENTION Potato chips are generally produced by peeling and slicing potatoes, rinsing them with water, frying them with a fryer, and seasoning them with salt or the like. It is known that since it absorbs 30 to 50% by weight of fats and oils, it is easily affected by the properties of the fats and oils used (JP-A-56-39760). Conventionally, as fats and oils for snacks, soybean oil,
Rare oils such as rapeseed oil, corn oil, palm oil, coconut oil, and lard, and natural oils and fats that have been separated and hydrogenated to suit their respective purposes are used. However, there is a problem in that the storage stability is poor and the odor of the oil and fat is deteriorated in the snack. So, conventionally,
Palm oil-based or hydrogenated oils are often used to prevent deterioration of oils and fats due to storage, but palm oil-based oils and fats have a light taste and poor flavor as fried confectionery, and hydrogenated oils are hydrogenated when heated. It was difficult to use it for Japanese-style fried confectionery such as rice crackers because it had an odor ("Current state of fats and oils for snacks and flavor retention technology", Japan Food Science, p.36-42, 1988-
Four). Further, as described above, the purpose of frying snacks is to reduce moisture from starch in a short time to obtain a light texture, but snacks in which moisture is significantly reduced by frying are There is a problem that the crispy texture is reduced even with moisture absorption, and the flavor is significantly deteriorated.

[0003]

Means for Solving the Problems The present inventors have solved the above problems and have a low moisture content and a good texture, and also maintain a good texture that is difficult to resist over time, and is caused by a deteriorated odor of fats and oils. As a result of diligent studies to obtain a fried confection without deterioration in flavor, by frying the fried confectionery with an oil and fat composition containing 50% by weight or more of diglyceride, the water content of the fried seed is well reduced in a short time, and at the time of storage. The present invention has been completed by finding that it is possible to obtain a snack that has a good texture and is hard to resist over time because the rate of increase in water content is reduced. That is, the present invention uses 50% by weight of diglyceride.
It is a fried confectionery characterized by being fried with the oil composition containing the above.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The fried confectionery referred to in the present invention is a composition obtained by frying a composition (dough) containing starch as a main component, and specifically, potato chips, fabricate potatoes, potato-based snacks such as potato shoestrings, Examples include wheat snacks, corn snacks, rice snacks, sweet potato snacks, rice crackers such as fried rice crackers, and karinto.

The fats and oils used in the present invention may be of vegetable or animal fats or oils and may be of any origin. Specific examples include rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, palm oil, coconut oil, beef tallow, and the like. Further, it is possible to use a product obtained by separating these oils and fats, a product having a melting point adjusted by hydrogenation, a transesterification reaction or the like. The oil and fat composition used in the present invention is a fat or oil having a high diglyceride content obtained by the esterification reaction of the above-mentioned oil-and-fat-derived fatty acid and glycerin, alone or mixed with the above-mentioned raw material oil and fat, and if necessary, the anti-fat It can be obtained by adding an oxidizing agent. The excess monoglyceride produced by the reaction can be removed by a molecular distillation method or a chromatography method. These reactions can be carried out by chemical reaction using an alkali catalyst, etc.
It is preferable to carry out the reaction enzymatically under mild conditions using a position-selective lipase or the like, which is excellent in terms of flavor and the like. The present invention is characterized in that the fat or oil composition contains diglyceride in an amount of 50% by weight or more, preferably 70% by weight or more. still,
Some fats and oils contain a small amount of diglyceride as a natural component, but in the present invention, the content is preferably in the above range including these. In addition, 1,3 in fats and oils
-The oil and fat composition having a diglyceride ratio of 40% by weight or more,
Suppress the increase of blood triglyceride, which is one of the adult diseases such as arteriosclerosis, the accumulation of fat in the body is small, and the preservability and flavor are good, so the proportion of 1,3-diglyceride is also in the present invention. Use high diglyceride
It is preferable to prepare fried confectionery with an oil and fat composition in which the proportion of 3-diglyceride is 40% by weight or more.

In the present invention, it is preferable that the oil / fat composition used has a smoke point of not lower than the temperature (170 ° C.) at which cooking is usually performed. In addition, the monoglyceride content of the oil / fat composition is less than 1.5% by weight (preferably less than 1.3% by weight, more preferably less than 1% by weight) and the acid value (AV) is 1.0 or less in terms of good flavor. It is preferable.

In order to suppress the deterioration of fried confectionery,
It is also preferable to use an antioxidant such as tocopherol, ascorbic acid ester or natural antioxidant component in combination. Examples of the ascorbic acid ester include palmitate and stearic acid ester, and examples of the natural antioxidant component include tea as a plant extract component, herbs such as rosemary, and those extracted from peach leaves and root nodules. The content of the antioxidant is 0.005 to 2% by weight, especially 0.04 to 0.2, in the oil and fat composition.
Weight percent is preferred.

[0008]

The present invention will be described below with reference to examples.
The present invention is not limited to these. Further,% and parts in the examples are based on weight. [Preparation of diglyceride] Commercially available lipase preparation which is an immobilized 1,3-position-selective lipase (lipase trade name: "Lipozyme
3A ", manufactured by Novo Industry AS) as a catalyst,
Rapeseed oil-derived fatty acid and glycerin were reacted at 40 ° C. After separating the lipase preparation by filtration, the anti-final product was subjected to molecular distillation and purified by a conventional method to obtain a diglyceride having the following composition. Triglyceride 12% Diglyceride 87% (1,3-diglyceride content 55
%) Monoglyceride 1% [Preparation of oil and fat composition] As shown in Table 1, the above diglyceride, rapeseed oil, and a mixture of diglyceride and rapeseed oil,
If necessary, an antioxidant was added to obtain oil / fat compositions AH.

[0009]

[Table 1]

Examples 1 to 4 and Comparative Examples 1 to 4 [Evaluation of potato chips] About peeled potatoes
It was sliced to a thickness of 1.5 mm, washed with water to remove starch and eluate on the surface, and wiped off water. The oil and fat compositions A to H heated to 180 ° C. were heated for 3 minutes to produce potato chips, and immediately after that, the water content of the potato chips was measured. Also,
Immediately after production and after storage at 20 ° C. and 65 ± 5%, texture evaluation and moisture absorption measurement were performed. Furthermore, the flavor was evaluated after packaging with aluminum foil laminate and storing in a cool dark place for 30 days. <Food texture> Sensory evaluation was performed on a scale of 5 with 5 having a very crispy and light texture and 1 having a heavy texture that was not so crispy, and the average score of 10 panelists was used as the score. The results are shown in Table 2. <Moisture / Hygroscopicity>Moisture; Moisture content was measured using an oil content moisture meter AVC-80 (CEM). Moisture absorption: The weight of potato chips was measured over time, and the rate of increase in water content (%) was measured from the increase in weight (water content). The results are shown in Table 3. <Flavour> Sensory evaluation was conducted on a scale of 5 with 5 having no deterioration odor or offensive odor and 1 having oiled rapeseed oil (oil and fat composition H), and the average score of 10 panelists was used as the score. The results are shown in Table 4.

[0011]

[Table 2]

[0012]

[Table 3]

[0013]

[Table 4]

Examples 5 to 8 and Comparative Examples 5 to 8 [Evaluation of Fried Hail] Dough was prepared from non-glutinous rice by a known method, cut and molded, and dried to a water content of 20% or less, and then heated at 200 ° C. The fried hail was produced by heating with the heated oil and fat compositions A to H for 2 minutes, and immediately after that, the water content of the fried hail was measured. In addition, immediately after production, and after storage at 20 ° C. and 65 ± 5%, texture evaluation and moisture absorption measurement were performed. Furthermore, the flavor was evaluated after packaging with aluminum foil laminate and storing in a cool dark place for 30 days. The evaluation criteria are the same as in the above-mentioned examples. It shows in Tables 5-7.

[0015]

[Table 5]

[0016]

[Table 6]

[0017]

[Table 7]

Continuation of the front page (56) Reference JP-A-8-224067 (JP, A) JP-A-7-16051 (JP, A) JP-A-49-85252 (JP, A) JP-A-56-29967 (JP , A) JP 2-291228 (JP, A) JP 8-1733036 (JP, A) JP 3-4750 (JP, A) JP 9-154495 (JP, A) JP 1-262754 (JP, A) JP-A-4-346757 (JP, A) JP-A-3-147741 (JP, A) JP-A-3-168050 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 A23D 9/00-9/06 A23L 1/217 JIST file (JOIS) Food related literature information (food net) WPI (DIALOG) FOODLINE (DIALOG) Foods Libra (DIAL OG) Food Sci. & Tech. Abs (DIALOG)

Claims (4)

(57) [Claims] 1. Fried confectionery characterized by being fried with an oil and fat composition containing 50% by weight or more of diglyceride. 2. Fried confectionery characterized by being fried with an oil and fat composition containing 50% by weight or more of diglyceride and 0.005 to 2% by weight of an antioxidant. 3. The fried confectionery according to claim 2, wherein the antioxidant is one or more selected from tocopherol, ascorbic acid ester and natural antioxidant components. 4. The fried confectionery includes potato snacks and wheat.
Snacks, corn snacks, rice snacks, sweet
Selected from yam snacks, rice crackers and karinto
The fried confectionery according to any one of claims 1 to 3.