JP4111622B2

JP4111622B2 - Oil composition for frying and frozen food

Info

Publication number: JP4111622B2
Application number: JP08073399A
Authority: JP
Inventors: 尊豊島; 敦子秋山; 巌杉本
Original assignee: Nisshin Oillio Group Ltd
Current assignee: Nisshin Oillio Group Ltd
Priority date: 1999-03-25
Filing date: 1999-03-25
Publication date: 2008-07-02
Anticipated expiration: 2019-03-25
Also published as: JP2000270771A

Description

【０００１】
【発明の属する技術分野】
本発明は、フライ後の保存時にサクサクとした食感を維持する油脂に関する。
【０００２】
【従来の技術】
食用油脂は、一般的に炒め物、天ぷら、フライ、ドレッシング、マヨネーズ等に使用されている。油脂は一般家庭用のみならず、外食産業や冷凍食材メーカー等多く、業務用油脂として使用されている。特に、家庭で電子レンジによる再加熱でフライ製品が調理可能な冷凍食品の需要は年々増加傾向にある。その再加熱後におけるサクサクとした食感を維持することが重要となっている。しかし、冷凍保存時に具材から、衣への水分移行により、再加熱後の食感は悪化する事が知られている。
そして、今までにも食感の改質としては、数多くの報告がなされているが、その殆どが油脂以外による改良である。油脂による改良としては特開平７−１１５９４１、特開平９−２０６０１５等があるが、生地やバッターへの高融点油脂の配合による試みであり、フライ油脂への適用はなされていない。
【０００３】
フライ油脂による改質としては特開平１０−１７９０２７があるが、トリグリセリド組成のＳＵＵとＳＵＳ（Ｓは飽和脂肪酸、Ｕは不飽和脂肪酸）の合計量と比率を規定し、水分移行を抑制する事を試みており、対称、非対称トリグリセリドの水分移行速度について言及したものではない。
【０００４】
また、トリグリセリド組成によるものでは、ニューフードインダストリー（第３４巻、第１２号、７０〜７４頁、１９９２年）でトリグリセライドの対称、非対称による水との親和性への影響の報告があるが、これもフライ油としての使用及び冷凍食品の食感についての言及はない。
【０００５】
【発明が解決しようとする課題】
本発明の目的はフライ後の冷凍保存時に衣への水分移行を抑制し、優れた食感を保つ油脂及び食材を提供することにある。また、油中の水分移行を抑制することから、空気中の湿気吸収も抑制可能となる。
【０００６】
【発明が解決するための手段】
本発明者らは上記の課題を達成するため、様々なトリグリセリド組成の油脂による研究を進めた結果、非対称トリグリセリドを多く含む油脂は油脂中の水分移行速度が遅く、この油脂組成物をフライ油として使用することにより冷凍保存下においても水分移行を抑制し、衣の食感を長期間維持することを見出した。即ち油脂中に非対照トリグリセリドである１又は３位不飽和、ジ飽和グリセリド（ＵＳＳ、ＳＳＵ）及び、１又は３位飽和、ジ不飽和グリセリド（ＵＵＳ、ＳＵＵ）が３５％以上であり、且つ−３５℃で１時間保存後、更に−１０℃で２時間保存した時のＳＦＣが３０以上であるフライ用油脂組成物及びこの油脂組成物が具材と衣中に存在する冷凍食品である。
また、本発明品は、空気中の湿気吸収も抑制することにより、食材の食感を長期間維持する。
【０００７】
【発明の実施の形態】
本発明の上記の必須条件を満たす油脂であれば、天然に存在するものを用いても良いし、合成されたものを用いても良い。具体的には、菜種油、大豆油、コーン油、綿実油、サフラワー油、ヒマワリ油、ゴマ油、米油、亜麻仁油、パーム油、トリオレイン、牛脂、豚脂、トリステアリン等である。これら液体油及び固体脂を１種単独、又は２種以上の組合せで分別や水素添加、エステル交換等を行う事により目的油脂が得られるが、更に上記の液体油及び固体脂と組合わせても良い。
【０００８】
エステル交換はケミカルエステル交換、酵素エステル交換の何れでも良く、ケミカルエステル交換を行う場合は、適当な攪拌及び減圧が可能なバッチ式容器を通常使用し、原料油脂を減圧脱水後、ナトリウムメチラート等の触媒を加え、６０〜１２０℃、好ましくは８０〜８５℃で１０〜３０分反応させる。その後、精製を行い、更に場合によっては分別等を行って目的油脂を得る。
【０００９】
酵素エステル交換を行う場合、酵素としてはアルカリゲネス属由来、キャンディダ属由来、リゾープス属由来、ムコール属由来、シュードモナス属由来のリパーゼや肝臓由来のホスホリパーゼＡ等が使用できるが、特にアルカリゲネス属由来、リゾープス属由来のリパーゼが好ましい。これら脂質分解酵素は乾燥した粉末状のまま分散させて使用するのが好ましく、分散させる脂質分解酵素の量は配合油脂原料の０．００５〜１０％で行うことができる。
【００１０】
酵素によるエステル交換は、攪拌の可能な適当なバッチ式容器で通常行うが、脂質分解酵素を粉末状のままで使用するため、カラムによる方法は非常に困難をともなう。分散させる温度としては脂質分解酵素の種類や配合油脂原料によるが、３０〜１３０℃で行うことが可能である。しかし、長時間高温にすると油脂にダメージを与える可能性があるため、酵素量を増量するなどして時間を短縮することが望ましい。配合油脂原料中の水分は、水分が油脂に溶解している程度、すなわち５〜２０００ｐｐｍ程度で行うことができる。反応時間は他の条件にもよるが、１〜７２ｈｒ、特に２〜４８ｈｒが好ましい。バッチ式装置等にてエステル交換反応を行った後、脂質分解酵素はろ過等により回収して再利用することができる。脂質分解酵素を回収した油脂は必要に応じて分別、水素添加や精製を行い、目的とする油脂を得る。
【００１１】
分別は油脂を冷却可能な容器に入れ冷却を行うことにより結晶を析出させ、場合によっては４〜２０ｒｐｍで攪拌しながら行う。冷却温度及び冷却温度勾配は目的とする各油脂毎に異なり、全体として数時間〜数日間冷却を必要とし、結晶を析出させた後、ろ過する事により油脂を得る。
【００１２】
水素添加方法としては油脂を減圧下で加熱脱水した後、１００ｒｐｍで攪拌しながらニッケル触媒を０．１％程度加え、水素圧０．５〜７ｋｇ／ｃｍ２Ｇ、１６０〜２００℃で行う。ろ過にて触媒を除去した後、精製を行い油脂を得る。
【００１３】
本発明の油脂は上記のエステル交換、分別、水素添加等を単独若しくは２種以上の組み合わせ及びそれらと液状油、固体脂との組合せにより作られるが、エステル交換の工程を経たものが望ましい。上記のようにして得られる本発明のフライ用油脂は、そのまま或いはフライ用油脂に通常用いられる添加剤を配合して使用することができる。かかる添加剤としては、保存安定性向上、酸化安定性向上、熱安定性向上、低温化での結晶抑制等を目的としたポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ビタミンＥ等、成人病予防作用、生活習慣病予防作用、生体内酸化抑制作用、肥満症予防作用を期待したビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、オリザノール等が挙げられる。
【００１４】
ＳＦＣとはある温度における油脂中の固体脂含量を言い、本発明のフライ用油脂組成物は−３５℃で１時間保存し、更に−１０℃で２時間保存した際のＳＦＣが３０以上であることが好ましく、それ以下のＳＦＣでは水分移行を抑制し難く、サクミ維持効果は低下する。上記の条件で最初に−３５℃保存しているのは、実際に冷凍食品を保存する際に−３５℃程度で急速凍結した後、保管温度に移されるためである。
【００１５】
本発明のフライ用油脂組成物は水分移行試験値が１．８以上であることが望ましい。水分移行試験値は下記のように測定されるが、この値が１．８以下であるとサクミ維持効果が殆ど失われる。
（水分移行試験の方法）
油脂組成物７００ｇを１Ｌフライヤーにて１６０℃に加熱し、フライ用生パン粉１０ｇを１分間フライする。フライ済パン粉をシャーレ上にとり、予め、硫酸アンモニウム飽和水溶液を入れたデシケーター中に入れ、−１０℃で保存する。パン粉中の水分量が２．５％を超えるまでの日数を記録し、菜種油によるサンプルと比較し、本願の油脂組成物の日数との比を水分移行試験値とする。
（水分移行試験値）＝（本願の油脂組成物の日数）÷（菜種油の日数）
本発明によるとフライ後、冷凍で１週間保存した場合、フライ食品の具材から衣への水分移行が顕著に抑制される特徴を持つ。
【００１６】
【実施例】
以下に実施例を挙げて本発明をより具体的に説明するが、本発明はそれらによって限定されるものではない。
【００１７】
実施例１
パーム油１０Ｋｇを１０Ｌステンレス容器に入れ、６０℃に保ちながら脂質分解酵素粉末１ｇを加えて２００ｒｐｍで攪拌する。１８時間エステル交換を行った後、ろ過により酵素を除去した。エステル交換油を冷却可能な容器に入れ、６０℃から６℃まで徐々に３０時間冷却し、ろ過を行い液状油部分５Ｋｇを得た（パーム分別油１）。
３Ｌフライヤーにパーム分別油１（ヨウ素価６５）を３Ｋｇ入れ、マッシュポテトをパテとしたコロッケを１６０℃で５分間調理する。調理後、８分間放冷し−３５℃急速冷凍庫で１時間保管し、冷凍食品を得た。その後、密閉式ビニール袋に入れ、−１０℃の冷凍庫中にて保存する。保存７日目のコロッケの衣中の水分及び再加熱後の官能評価によるサクサク感の有無を見た（表１）。
【００１８】
実施例２
パーム分別油１を５００ｇと綿実白絞油５００ｇの混合油をフライ油に用いて、実施例１と同様の試験を行った（表１）。
【００１９】
実施例３
パーム分別油１を５００ｇと大豆硬化油（ヨウ素価７５）５００ｇの混合油をフライ油に用いて、実施例１と同様の試験を行った（表１）。
【００２０】
比較例１
菜種油をフライ油に用いて、実施例１と同様の試験を行った（表１）。
【００２１】
比較例２
大豆油をフライ油に用いて、実施例１と同様の試験を行った（表１）。
【００２２】
【表１】

＊１：−３５℃、１時間保存し、更に−１０℃、２時間保存後
＊２：−１０℃、７日保存後。（）内はフライ直後の水分量（％）。
＊３：−１０℃、７日保存後のコロッケを再加熱したものを官能評価した。パネラー１０名により、食感を０〜−４の５段階に点数化を行い、評価点数−３以下のものをサクサク感が失われたものと判断した。

実施例１、２、３が水分透過抑制及びサクサクとした食感維持に優れていた。
【００２３】
参考例１
パーム油５Ｋｇを冷却可能な容器に入れ、１０ｒｐｍで攪拌しながら徐々に冷却した後、３０℃でろ過を行い液状油部を４．２Ｋｇ得た。（パーム分別油２）
パーム分別油２（ヨウ素価５６）をフライ油に用いて、実施例１と同様の試験を行った（表２）。
【００２４】
参考例２
パーム分別油２を冷却可能な容器に入れ、１０ｒｐｍで攪拌しながら徐々に１５℃まで冷却し、ろ過を行い固体部を得た。（パーム油中融点部１）
パーム油中融点部１（ヨウ素価４６）をフライ油に用いて、実施例１と同様の試験を行った（表２）。
【００２５】
比較例３
パーム分別油１を２倍容のアセトンに溶かした後、冷却可能な容器に入れ、１０ｒｐｍで攪拌しながら徐々に０℃まで冷却し、ろ過を行い固体部を得た。（パーム油中融点部２）
パーム油中融点部２（ヨウ素価３４）をフライ油に用いて、実施例１と同様の試験を行った（表２）。
【００２６】
【表２】

注：表１と同条件で測定、評価を行った。
参考例１、２が水分透過抑制及びサクサクとした食感維持に優れていた。
【００２７】
参考例３
菜種油５００ｇにパーム分別油２（ヨウ素価５６）を５００ｇ加えたものを３Ｌステンレス容器に入れ、６０℃に保ちながらアルカリゲネス属（Alcaligenes sp.）由来の脂質分解酵素（名糖産業製）を１ｇ加えて攪拌機で２００ｒｐｍ、１８時間分散させた後、ろ過により酵素を除去した。それぞれ得られた油脂を精製し、フライ油脂として実施例１と同様の評価を行った（表３）。
【００２８】
比較例４
参考例３と同様の原料油脂である菜種油５００ｇにパーム分別油２（ヨウ素価５６）を５００ｇ加えたものをフライ油脂として用い、実施例１と同様の評価を行った（表３）
【００２９】
【表３】

注：表１と同条件で測定、評価を行った。
参考例３が水分透過抑制及びサクサクとした食感維持に優れていた。
【００３０】
参考例４
綿実白絞油５００ｇに大豆油３００ｇ及び菜種油２００ｇを加えた油脂を参考例３と同様な酵素反応により得られた油脂を精製し、フライ油脂として実施例１と同様な評価を行った（表４）。
【００３１】
比較例５
参考例４と同様の原料油脂である綿実白絞油５００ｇに大豆油３００ｇ及び菜種油２００ｇを加えたものをフライ油脂として用い、実施例１と同様の評価を行った（表４）。
【００３２】
【表４】

注：表１と同条件で測定、評価を行った。
参考例４が水分透過抑制及びサクサクとした食感維持に優れていた。
【００３３】
【発明の効果】
本発明のフライ用油脂組成物は、これを用いて揚げ種をフライした後の保存、特に冷凍保存後、電子レンジで再加熱した時にサクサクとした食感が維持されるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil and fat that maintains a crisp texture when stored after frying.
[0002]
[Prior art]
Edible fats and oils are generally used for fried foods, tempura, fries, dressings, mayonnaise and the like. Oils and fats are used not only for general households, but also in the restaurant industry and frozen food manufacturers, and are used as business fats and oils. In particular, the demand for frozen foods that can cook fried products by reheating in a microwave oven at home is increasing year by year. It is important to maintain a crisp texture after reheating. However, it is known that the texture after reheating deteriorates due to moisture transfer from ingredients to clothing during frozen storage.
And so far, many reports have been made on the improvement of texture, but most of them are improvements other than fats and oils. JP-A-7-115941, JP-A-9-206015, and the like have been proposed as improvements with oils and fats, but these are attempts by blending high melting point oils into doughs and batters, and are not applied to frying oils.
[0003]
Although there is JP-A-10-179027 as a modification with frying fats and oils, the total amount and ratio of SUU and SUS (S is a saturated fatty acid, U is an unsaturated fatty acid) of a triglyceride composition is specified to suppress moisture migration. It is an attempt and does not mention the water transfer rate of symmetric and asymmetric triglycerides.
[0004]
In addition, according to the triglyceride composition, the New Food Industry (Vol. 34, No. 12, pp. 70-74, 1992) reports on the effect of triglyceride symmetry and asymmetry on water affinity. There is no mention of the use as a frying oil or the texture of frozen foods.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide fats and oils and foods that suppress moisture transfer to clothing during frozen storage after frying and maintain an excellent texture. Moreover, since moisture transfer in the oil is suppressed, moisture absorption in the air can also be suppressed.
[0006]
[Means for Solving the Invention]
In order to achieve the above-mentioned problems, the present inventors have conducted research on fats and oils having various triglyceride compositions, and as a result, fats and oils containing a large amount of asymmetric triglycerides have a slow water transfer rate in the fats and oils. It has been found that the use suppresses moisture migration even under frozen storage and maintains the texture of the clothing for a long period of time. That is, 1 or 3-position unsaturated, di-saturated glyceride (USS, SSU) and 1- or 3-position saturated, di-unsaturated glyceride (UUS, SUU), which are non-controlling triglycerides, are 35% or more in the fats and oils; An oil composition for frying having an SFC of 30 or more when stored at 35 ° C. for 1 hour and further stored at −10 ° C. for 2 hours, and a frozen food in which the oil composition is present in ingredients and clothes.
Moreover, this invention product maintains the food texture of foodstuffs for a long period of time by also suppressing the moisture absorption in air.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
As long as the fats and oils satisfy the above essential conditions of the present invention, those existing in nature may be used, or those synthesized may be used. Specifically, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, rice oil, linseed oil, palm oil, triolein, beef tallow, lard, tristearin and the like. These liquid oils and solid fats can be obtained by subjecting them to fractionation, hydrogenation, transesterification, etc., alone or in combination of two or more, but even when combined with the above liquid oils and solid fats good.
[0008]
The transesterification may be either chemical transesterification or enzymatic transesterification. When performing chemical transesterification, a batch-type container that can be appropriately stirred and depressurized is usually used. After dehydrating the raw oil and fat under reduced pressure, sodium methylate, etc. The catalyst is added and reacted at 60 to 120 ° C., preferably 80 to 85 ° C. for 10 to 30 minutes. Then, it refine | purifies and also performs fractionation etc. depending on the case, and obtains target fats and oils.
[0009]
In the case of performing enzyme transesterification, lipases derived from Alkaligenes, Candida, Rhizopus, Mucor, Pseudomonas, and phospholipase A derived from the liver can be used as the enzyme. Lipases from the genus are preferred. These lipolytic enzymes are preferably used after being dispersed in a dry powder form, and the amount of the lipolytic enzyme to be dispersed can be 0.005 to 10% of the blended fat and oil raw material.
[0010]
Enzymatic transesterification is usually carried out in a suitable batch-type container capable of stirring. However, since the lipolytic enzyme is used in the form of powder, the column method is very difficult. Although it depends on the kind of lipolytic enzyme and the blended oil and fat raw material, the dispersing temperature can be carried out at 30 to 130 ° C. However, if the temperature is increased for a long time, the oil and fat may be damaged. Therefore, it is desirable to shorten the time by increasing the amount of enzyme. The water content in the blended oil and fat raw material can be adjusted to the extent that the water is dissolved in the oil and fat, that is, about 5 to 2000 ppm. Although the reaction time depends on other conditions, it is preferably 1 to 72 hours, particularly preferably 2 to 48 hours. After performing the transesterification reaction in a batch type apparatus or the like, the lipolytic enzyme can be recovered by filtration or the like and reused. The fats and oils from which the lipolytic enzyme is recovered are subjected to separation, hydrogenation and purification as necessary to obtain the desired fats and oils.
[0011]
Separation is carried out by putting oils and fats in a coolable container and cooling to precipitate crystals, and in some cases with stirring at 4 to 20 rpm. The cooling temperature and the cooling temperature gradient are different for each target fat and oil, and as a whole, cooling is required for several hours to several days. After the crystals are precipitated, the fat is obtained by filtration.
[0012]
As a hydrogenation method, after fats and oils are heated and dehydrated under reduced pressure, about 0.1% of a nickel catalyst is added while stirring at 100 rpm, and hydrogen pressure is 0.5 to 7 kg / cm 2 G and 160 to 200 ° C. After removing the catalyst by filtration, purification is performed to obtain an oil.
[0013]
The fats and oils of the present invention are produced by the above-described transesterification, fractionation, hydrogenation and the like alone or in combination of two or more and combinations thereof with liquid oils and solid fats. The frying fat of the present invention obtained as described above can be used as it is or by blending additives usually used for frying fat. As such additives, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E and the like for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Vitamin E, ascorbic acid fatty acid ester, lignan, oryzanol and the like that are expected to prevent adult diseases, prevent lifestyle-related diseases, suppress in vivo oxidation, and prevent obesity.
[0014]
SFC refers to the solid fat content in fats and oils at a certain temperature, and the frying fat composition of the present invention has an SFC of 30 or more when stored at -35 ° C for 1 hour and further stored at -10 ° C for 2 hours. Preferably, the SFC of less than that makes it difficult to suppress moisture transfer, and the effect of maintaining the scum is reduced. The reason for initially storing at -35 ° C under the above conditions is that when frozen food is actually stored, it is rapidly frozen at about -35 ° C and then transferred to storage temperature.
[0015]
As for the oil-fat composition for frying of this invention, it is desirable that the moisture transfer test value is 1.8 or more. The moisture transfer test value is measured as follows. When this value is 1.8 or less, the effect of maintaining the scum is almost lost.
(Method of moisture transfer test)
700 g of the oil / fat composition is heated to 160 ° C. with a 1 L fryer, and 10 g of raw bread crumbs for frying are fried for 1 minute. Take the fried bread crumbs on a petri dish, put in a desiccator containing a saturated aqueous solution of ammonium sulfate in advance, and store at -10 ° C. The number of days until the amount of water in the bread crumb exceeds 2.5% is recorded, compared with the sample of rapeseed oil, and the ratio with the number of days of the oil and fat composition of the present application is taken as the moisture transfer test value.
(Moisture transfer test value) = (days of the oil and fat composition of the present application) / (days of rapeseed oil)
According to the present invention, when fried and stored for 1 week after freezing, the moisture transfer from the ingredients of the fried food to the clothes is remarkably suppressed.
[0016]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
[0017]
Example 1
Put 10 kg of palm oil in a 10 L stainless steel container, add 1 g of lipolytic enzyme powder while stirring at 60 ° C., and stir at 200 rpm. After transesterification for 18 hours, the enzyme was removed by filtration. The transesterified oil was put in a coolable container, gradually cooled from 60 ° C. to 6 ° C. for 30 hours, and filtered to obtain 5 kg of a liquid oil portion (palm fractionation oil 1).
Add 3 kg of palm fraction oil 1 (iodine value 65) to a 3 L fryer and cook croquettes with mashed potatoes at 160 ° C. for 5 minutes. After cooking, it was allowed to cool for 8 minutes and stored in a -35 ° C quick freezer for 1 hour to obtain a frozen food. Then, it puts into an airtight plastic bag and preserve | saves in a -10 degreeC freezer. The croquette on the 7th day of storage was checked for moisture in the garment and the presence or absence of a crispness by sensory evaluation after reheating (Table 1).
[0018]
Example 2
A test similar to Example 1 was performed using a mixed oil of 500 g of palm fraction oil 1 and 500 g of cottonseed white squeezed oil as the frying oil (Table 1).
[0019]
Example 3
A test similar to Example 1 was performed using a mixed oil of 500 g of palm fraction oil 1 and 500 g of soybean hardened oil (iodine value 75) as a frying oil (Table 1).
[0020]
Comparative Example 1
The test similar to Example 1 was done using rapeseed oil for frying oil (Table 1).
[0021]
Comparative Example 2
A test similar to Example 1 was conducted using soybean oil as frying oil (Table 1).
[0022]
[Table 1]

* 1: Stored at -35 ° C for 1 hour, and further stored at -10 ° C for 2 hours. * 2: Stored at -10 ° C for 7 days. Figures in parentheses indicate the amount of water immediately after frying (%).
* 3: Sensory evaluation was performed on croquettes that had been stored at −10 ° C. for 7 days and reheated. Ten panelists scored the food texture in five levels from 0 to -4, and those with an evaluation score of -3 or less were judged to have lost their crispness.

Examples 1, 2, and 3 were excellent in moisture permeation suppression and crispy texture maintenance.
[0023]
Reference example 1
5 kg of palm oil was put in a coolable container and gradually cooled with stirring at 10 rpm, followed by filtration at 30 ° C. to obtain 4.2 kg of a liquid oil part. (Palm fractionation oil 2)
The test similar to Example 1 was done using the palm fractionation oil 2 (iodine number 56) for frying oil (Table 2).
[0024]
Reference example 2
The fractionated palm oil 2 was placed in a coolable container, gradually cooled to 15 ° C. while stirring at 10 rpm, and filtered to obtain a solid part. (Palm oil middle melting point 1)
A test similar to Example 1 was performed using palm oil middle melting point part 1 (iodine value 46) as frying oil (Table 2).
[0025]
Comparative Example 3
Palm fraction oil 1 was dissolved in 2 volumes of acetone, then placed in a coolable container, gradually cooled to 0 ° C. with stirring at 10 rpm, and filtered to obtain a solid part. (Palm oil middle melting point 2)
A test similar to Example 1 was performed using palm oil middle melting point part 2 (iodine value 34) as frying oil (Table 2).
[0026]
[Table 2]

Note: Measurement and evaluation were performed under the same conditions as in Table 1.
Reference examples 1 and 2 were excellent in moisture permeation suppression and crispy texture maintenance.
[0027]
Reference example 3
Add 500g of rapeseed oil to 500g of palm fractionation oil 2 (iodine value 56) in a 3L stainless steel container, and add 1g of lipolytic enzyme derived from Alcaligenes sp. Then, the mixture was dispersed with a stirrer at 200 rpm for 18 hours, and then the enzyme was removed by filtration. Each of the obtained oils and fats was purified and evaluated as fly oils and fats in the same manner as in Example 1 (Table 3).
[0028]
Comparative Example 4
The same evaluation as in Example 1 was performed using 500 g of rapeseed oil, which is the same raw oil as in Reference Example 3, and 500 g of palm fractionated oil 2 (iodine value 56) as the frying oil (Table 3).
[0029]
[Table 3]

Note: Measurement and evaluation were performed under the same conditions as in Table 1.
Reference Example 3 was excellent in moisture permeation suppression and crisp texture maintenance.
[0030]
Reference example 4
The oil obtained by adding 300 g of soybean oil and 200 g of rapeseed oil to 500 g of cottonseed white squeezed oil was purified by the same enzymatic reaction as in Reference Example 3, and the same evaluation as in Example 1 was performed as a frying oil (Table). 4).
[0031]
Comparative Example 5
The same evaluation as in Example 1 was performed using the same raw oil and fat as in Reference Example 4 with 500 g of cottonseed white squeezed oil added with 300 g of soybean oil and 200 g of rapeseed oil as the frying oil (Table 4).
[0032]
[Table 4]

Note: Measurement and evaluation were performed under the same conditions as in Table 1.
Reference Example 4 was excellent in moisture permeation suppression and crispy texture maintenance.
[0033]
【The invention's effect】
The oil and fat composition for frying of the present invention maintains a crunchy texture when it is reheated in a microwave oven after being stored, especially frozen, after fried seeds.

Claims

An oil-fat composition obtained by enzymatic transesterification of palm oil with a lipolytic enzyme derived from the genus Algigenes, cooling, and filtering, and after storing the oil-fat composition at -35 ° C for 1 hour, further An oil and fat composition having an SFC (solid fat content) of 30 or more when stored at −10 ° C. for 2 hours.

The oil-and-fat composition according to claim 1 obtained by combining liquid oil after the filtration.

The oil and fat composition according to claim 1 or 2, wherein the cooling is gradually cooling from 60 ° C to 6 ° C for 30 hours.

A method for producing an oil / fat composition obtained by subjecting palm oil to an enzyme transesterification with a lipolytic enzyme derived from an alkaligenes genus, followed by cooling and filtration, wherein the oil / fat composition is stored at −35 ° C. for 1 hour, Furthermore, the manufacturing method of the oil-fat composition whose SFC (solid fat content) is 30 or more when preserve | saved at -10 degreeC for 2 hours.

The manufacturing method of the oil-fat composition of Claim 4 obtained by combining liquid oil after the said filtration.

The method for producing an oil / fat composition according to claim 4 or 5, wherein the cooling is gradually cooling from 60 ° C to 6 ° C for 30 hours.