JP4993801B2 - Method for producing fluid oil composition for frying fried food - Google Patents
Method for producing fluid oil composition for frying fried food Download PDFInfo
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Description
【０００１】
【発明の属する技術分野】
本発明は、フライ、天ぷら等の揚げ物の調理用として好適な揚げ物フライ用流動状油脂組成物の製造方法に関する。
【０００２】
【従来の技術及び発明が解決しようとする課題】
従来、フライ、天ぷら、コロッケ等の揚げ物を調理するための油として、例えば大豆油、ナタネ油、綿実油、コーン油、サフラワー油、米油、ごま油、オリーブ油、ひまわり油等の液状油が主として使用されていた。しかしながら、これらの液状油脂は、取扱い（ハンドリング）が容易で、また揚げ物の風味が良好であるという利点を有する反面、食した時の“サクッ”とした食感が得られ難く、しかもフライ直後においても油の滲み出しによる“ベタツキ”が感じられるという欠点があった。
【０００３】
液状油脂を用いて揚げ物を調理した場合の上記した欠点を解決し、フライ直後の天ぷらの花咲性（天ぷらの衣が花咲いたような形態になること）等を向上できる油脂組成物として、食用油脂にショ糖脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、ジグリセライド等の乳化剤を添加したものが提案されている（特開平５−３１６９５０号、特開平５−３１６９５１号、特開平７−１６０５１号、特開平７−１６０５２号、特開平７−１６０５３号、特開平９−５２８６５号、特開平９−７４９９９号、特開平９−１６３９２９号等）。
【０００４】
これらの油脂組成物は、乳化剤が油の水に対する界面張力を低下させる作用によって、フライした際の水抜けが速くなり、この結果、揚げ物を食した際に“サクッ”とした優れた食感が得られ、また花咲性にも優れるという効果がある。しかしながら、これら従来の油脂組成物は、フライ直後に食した際には“サクッ”とした食感が得られるものの、油の滲み出しにより比較的短時間で“ベタツキ”感が増してくるという欠点があった。
【０００５】
本発明は上記の点に鑑みなされたもので、低温においても流動性を有するため取扱性が良好であるとともに、流動性の経時安定性に優れ、フライ、天ぷら等の揚げ物の調理に用いた場合に、“サクッ”とした優れた食感の揚げ物が得られるとともに、揚げ物をフライした後に一定時間が経過しても、フライ直後の優れた食感が保持されるとともに、油の滲み出しの少ないフライを得ることのできる、優れた揚げ物フライ用流動状油脂組成物の製造方法を提供することを目的とする。
【０００６】
【課題を解決するための手段】
即ち本発明の揚げ物フライ用流動状油脂組成物の製造方法は、液状油脂に、融点５０℃以上の高融点油脂と、乳化剤として平均重合度が３以上でＨＬＢ４〜８のポリグリセリン脂肪酸エステルを添加し、加熱混練した後、急冷して流動状油脂組成物を得、これに微粉末化した高融点油脂を添加混合し、液状油脂と高融点油脂と乳化剤の合計量に対し、高融点油脂が２〜８重量％、乳化剤が０．０５〜５重量％の流動状油脂組成物を得ることを特徴とする。
【０００７】
【発明の実施の形態】
本発明において用いる液状油脂としては、２０℃で液状の油脂が好ましく、特に５℃で液状の油脂が好ましい。このような液状油脂としては、例えば、大豆油、ナタネ油、コーン油、ごま油、綿実油、米油、サフラワー油等が挙げられる。また液状の分別油、エステル交換油も使用可能である。これらの液状油脂は、１種又は２種以上を混合して用いることもできる。
【０００８】
融点５０℃以上の高融点油脂としては、動植物油脂を水素添加したもの又は分別した油脂が用いられる。高融点油脂はヨウ素価３０以下に水素添加された高融点硬化油が好ましい。高融点油脂の原料となる動植物油脂としては、例えば牛脂、豚脂等の動物油脂、大豆油、ナタネ油、コーン油、パーム油等の植物油脂が挙げられる。高融点油脂の原料としての動植物油脂は、１種又は２種以上を混合して用いることができる。
【０００９】
本発明において乳化剤としては、平均重合度が３以上でＨＬＢ４〜８のポリグリセリン脂肪酸エステルを用いる。
【００１０】
上記、平均重合度が３以上でＨＬＢが４〜８のポリグリセリン脂肪酸エステルを構成する脂肪酸としては、パルミチン酸、ステアリン酸、オレイン酸、エルカ酸等が挙げられる。
【００１１】
上記乳化剤は１種又は２種以上を混合して用いることができる。ＨＬＢが上記した下限値未満の乳化剤を用いて得た油脂組成物は、揚げ物に用いた際に“サクッ”とした食感や花咲性の効果が得られない虞れがある。またＨＬＢが上記した上限値を超える乳化剤を用いると、乳化剤の油脂への溶解性が低下し、加熱や冷却によって沈殿が生じる虞れがあるとともに、加熱した際に着色する等、加熱安定性が低下する虞れがある。
【００１２】
本発明により得られる流動状油脂組成物は、液状油脂、高融点油脂、乳化剤の合計量に対し、高融点油脂２〜８重量％、乳化剤０．０５〜５重量％含有することが必要であるが、乳化剤のより好ましい割合は、液状油脂、高融点油脂、乳化剤の合計量に対し、０．１〜２重量％である。液状油脂、高融点油脂、乳化剤の合計量に対し、高融点油脂が０．５重量％未満の場合、揚げ物の“サクッ”とした食感が維持されにくくなるとともに、油脂組成物の均一な流動状を保てなくなる。逆に高融点油脂が８重量％を超えると、高融点油脂の過剰な効果によって揚げ物が硬い食感となり、更に揚げ物に硬化油臭を感じるようになる。また油脂組成物の酸価上昇が早くなり、フライ油としての商品価値がなくなる。一方、乳化剤が液状油脂、高融点油脂、乳化剤の合計量に対し０．０５重量％未満では、揚げ物の“サクッ”とした食感や花咲性が得られず、５重量％を超えると天ぷら等の衣が剥がれ易くなる等の問題を生じる。
【００１３】
上記液状油脂、高融点油脂、乳化剤を単に混合しただけでは、通常、均一な流動状油脂組成物は得られない。流動状を呈する油脂組成物を得るには、例えば急冷混練法、微粉末混合法、再結晶析出法等の方法が採用される。
【００１４】
上記急冷混練法は、例えば液状油脂に高融点油脂及び乳化剤を添加し、７０℃以上に加熱した後、混練しながらコンビネーター等によって２０℃前後まで急冷することにより、油脂の結晶を微細化させて均一に液状油脂に分散させて流動状油脂組成物を得る方法である。しかしながら急冷混練法では、高融点油脂の割合が、液状油脂、高融点油脂、乳化剤の合計量に対して２重量％を超える場合、得られた流動状油脂組成物が経時的に固液分離したり固化することがある。このため、高融点油脂を、液状油脂、高融点油脂、乳化剤の合計量に対して２重量％を超えて配合するために、本発明においては微粉末混合法を採用する。
【００１５】
微粉末混合法は、使用する高融点油脂の一部を用いて上記急冷混練法によって油脂組成物を調製し、残りの高融点油脂を５００μｍ以下の微粉末としたものを添加混合する方法である。上記した微粉末混合法は、高融点油脂の割合が、液状油脂、高融点油脂、乳化剤の合計量に対して２重量％を超える流動状油脂組成物を得るために好適な方法ではあるが、高融点油脂の割合が２重量％以下の流動状油脂組成物を製造する場合にも適用することができる。尚、微粉末混合法により得られる流動状油脂組成物の高融点油脂の上限は、８重量％程度である。このようにして得られる流動状油脂組成物は、０℃以上の温度で流動状を保ち、結晶が２〜１０μｍの微粒子状で液状油脂中に分散している。
【００１６】
本発明により得られる流動状油脂組成物中には必要に応じ、酸化防止剤、消泡剤等を添加することができる。酸化防止剤としては、カテキン、カンゾウ抽出物、抽出トコフェロール、没食子酸、ローズマリー抽出物、Ｌ−アスコルビン酸、ジブチルヒドロキシトルエン、ｄｌ−α−トコフェロール等があげられる。また消泡剤としてはシリコーン樹脂等が挙げられる。通常、酸化防止剤は、流動状油脂組成物１００重量部当たり、０．０１〜０．０５重量部程度、消泡剤は流動状油脂組成物１００重量部当たり、０．０００１〜０．０００５重量部程度添加することが好ましい。
【００１７】
【実施例】
以下、実施例、比較例を挙げて本発明を更に詳細に説明する。
実施例１、比較例１〜７
表１に示す配合により油脂組成物を調製した。比較例２〜６の油脂組成物は、表１に示すナタネ油、ナタネ極度硬化油、乳化剤を、８０℃に加熱して溶融混合した後、コンビネーターで２０℃まで急冷して調製した。また実施例１の油脂組成物は、ナタネ油、ナタネ極度硬化油、乳化剤を、８０℃に加熱して溶融混合した後、コンビネーターで２０℃まで急冷して調製した油脂組成物に、ナタネ極度硬化油微粉末を添加撹拌して調製した。
【００１８】
【表１】
尚、実施例、比較例において液状油脂として使用したナタネ油としては、ナタネサラダ油を用いた。また高融点油脂として用いたナタネ極度硬化油は、精製したナタネ油を水素添加して得た融点６０℃、ヨウ素価３の硬化油であり、ナタネ極度硬化油微粉末は、上記ナタネ極度硬化油を微粉末としたものである。乳化剤Ａ〜Ｅとしては以下のものを用いた。
【００２０】
乳化剤Ａ：ショ糖エルカ酸エステル（ＨＬＢ＝２）
乳化剤Ｂ：グリセリンクエン酸ステアリン酸エステル（ＨＬＢ＝３）
乳化剤Ｃ：ペンタグリセリントリオレイン酸エステル（重合度５、ＨＬＢ＝７）
乳化剤Ｄ：テトラグリセリンペンタオレイン酸エステル（重合度４，ＨＬＢ＝２）
乳化剤Ｅ：デカグリセリンモノオレイン酸エステル（重合度１０、ＨＬＢ＝１３）
【００２１】
調製した各油脂組成物の経時安定性及び加熱安定性、揚げ物を調理した時の花咲性、食感、油の滲み出し状態について、以下のようにして評価した。結果を表２に示した。
【００２２】
経時安定性
各油脂組成物をネジ口瓶に入れ、０℃にて１ヶ月保存した後の状態を目視観察した。
【００２３】
加熱安定性
各油脂組成物を、１８０℃のオーブン中で５０時間加熱した後、色相、酸価を測定した。色相はロビボンド比色計により、２インチセルを用いて測定し、１０Ｒ＋Ｙの値で示した。また酸価は基準油脂分析法に準じて測定した。
【００２４】
花咲性
各油脂組成物を用いて得た揚げ玉の花咲状態を観察した。揚げ玉は以下のようにして得た。まず薄力粉と水とを、薄力粉１００ｇ、水２００ｇの割合で混合し卓上ミキサー（ビーター）を用いて均質化した後、空気が入らないようにビュレットに入れて保持した。一方、ステンレス製ボール（直径１６ｃｍ、深さ６ｃｍ）に油脂組成物３５０ｇを入れて１８０℃に加熱し、この油面から１０ｃｍの高さに前記ビュレットの先端が位置するように保持し、ビュレット内の内容物を６０滴／分の滴下速度で油中に３０秒間滴下し、１８０℃で１分間フライして得た揚げ玉の形状を観察し、
◎・・・花咲性非常に良好。
○・・・花咲性良好。
△・・・花咲性やや良好。
×・・・花咲性がないか、花咲性があっても花が散ったようになる。
として評価した。
【００２５】
食感
各油脂組成物を用いて市販の冷凍コロッケをフライし、フライ直後と１日後のコロッケの衣の食感を１０名のパネラーによって評価した。食感の評価は各パネラーが食したコロッケの衣の食感を、
５・・“サクッ”とした食感が非常に優れている。
４・・“サクッ”とした食感に優れている。
３・・“サクッ”とした食感が若干ある。
２・・“サクッ”とした食感がほとんどない。
１・・“サクッ”とした食感が全くない。
の５段階に評価し、１０人の平均点で示した。
【００２６】
油の滲み出し状態
各油脂組成物によりドーナッツをフライし、２０℃で６時間保存したもの、２０℃で１日保存したものを、それぞれ濾紙の上に１時間置き、濾紙上に滲み出した油の面積を測定し、ナタネサラダ油単品を用いてフライしたドーナッツの場合の油の滲み出し面積を１とした時の相対値で示した。
【００２７】
総合評価
経時安定性、加熱安定性、花咲性、６時間後の食感、油の１日後の滲み出しの結果から総合的に評価した。経時安定性は流動状である場合：○、それ以外である場合：×、加熱安定性は、比較例１を基準として、その値以下の場合：○、その値を超える場合：×として評価し、６時間後の食感の結果は、評価が４を超えるもの：○、評価が２．５〜４のもの：△、評価が２．５未満のもの：×とし、油の１日後の滲み出しの結果は、測定値が０．６５未満のもの：○、０．６５〜０．８のもの：△、０．８を超えるもの：×とし、経時安定性、加熱安定性、花咲性、６時間後の食感、油の１日後の滲み出しの評価を合計して
◎・・◎、○が合計で五個以上。
○・・◎、○が合計で四個。
△・・◎、○が合計で三個。
×・・経時安定性、花咲性に×の評価のあるもの。
として評価した。
【００２８】
【表２】
【発明の効果】
以上説明したように本発明により得られる流動状油脂組成物は、流動性を有するためフライ、天ぷら等の揚げ物を調理する際の取扱性が良好であるとともに、経時安定性に優れ流動性が長期間保持される。また加熱安定性にも優れるため、加熱によって着色を生じる虞れがない。更に本発明により得られる流動状油脂組成物によりフライして得た揚げ物は、花咲性が良好で“サクッ”とした優れた食感を有すると共に、油の滲み出しによる経時的な食感の低下が少なく、フライ直後の優れた食感が一定時間保持される等の優れた効果を有する。[0001]
BACKGROUND OF THE INVENTION
The present invention, frying, a method of manufacturing a suitable frying frying fluidized fat composition as for cooking fried tempura like.
[0002]
[Prior art and problems to be solved by the invention]
Conventionally, liquid oils such as soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, rice oil, sesame oil, olive oil and sunflower oil are mainly used as oils for cooking fried foods such as fry, tempura, and croquettes. It had been. However, these liquid fats and oils have the advantage of easy handling (handling) and good flavor of fried foods, but it is difficult to obtain a “crisp” texture when eaten, and immediately after frying. However, there was a drawback that "stickiness" due to oil oozing was felt.
[0003]
As an oil and fat composition that can solve the above-mentioned drawbacks when cooking fried foods using liquid fats and oils and can improve the flowering properties of tempura immediately after frying (the tempura garment is in the form of blooming flowers). To which an emulsifier such as sucrose fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester and diglyceride is added has been proposed (JP-A-5-316950, JP-A-5-316951, JP-A-7-16051). JP-A-7-16052, JP-A-7-16053, JP-A-9-52865, JP-A-9-74999, JP-A-9-163929, etc.).
[0004]
These fats and oils composition, the emulsifier lowers the interfacial tension of the oil to water, the water drains quickly when fried, and as a result, it has an excellent texture that is “crisp” when fried. It has the effect of being obtained and having excellent flowering properties. However, these conventional fat and oil compositions have a drawback that, when eaten immediately after frying, a “crisp” texture is obtained, but the “stickiness” increases in a relatively short time due to oil oozing. was there.
[0005]
The present invention has been made in view of the above points, and since it has fluidity even at low temperatures, it has good handleability, is excellent in fluidity over time, and is used for cooking fried foods such as fry and tempura. In addition, a fried food with an excellent texture that is “crisp” is obtained, and even after a certain period of time has elapsed after frying the fried food, the excellent texture immediately after frying is maintained and there is little oil oozing It can be obtained a fly, and an object thereof is to provide a method for producing superior frying frying fluidized fat composition.
[0006]
[Means for Solving the Problems]
That is, the manufacturing method of the fluid oil composition for frying fry of this invention adds high melting point oil and fat with melting | fusing point 50 degreeC or more and polyglycerin fatty acid ester of HLB4-8 with an average degree of polymerization of 3 or more as an emulsifier to liquid oil. The mixture is heated and kneaded, then rapidly cooled to obtain a fluid oil composition, and finely powdered high melting point oil and fat are added and mixed. The total amount of liquid oil, high melting point oil and emulsifier is high melting point oil and fat. A fluid oil and fat composition having 2 to 8% by weight and an emulsifier of 0.05 to 5% by weight is obtained.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The liquid fat used in the present invention is preferably a liquid fat at 20 ° C, particularly preferably a liquid fat at 5 ° C. Examples of such liquid oils include soybean oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, rice oil, safflower oil, and the like. Liquid fractionated oils and transesterified oils can also be used. These liquid fats and oils can also be used 1 type or in mixture of 2 or more types.
[0008]
As the high melting point oil or fat having a melting point of 50 ° C. or higher, hydrogenated or sorted oils and fats of animal and vegetable oils or fats are used. The high melting point fat is preferably a high melting point hydrogenated oil hydrogenated to an iodine value of 30 or less. Examples of animal and vegetable fats and oils that are raw materials for high melting point fats and oils include animal fats and oils such as beef tallow and pork fat, and vegetable fats and oils such as soybean oil, rapeseed oil, corn oil and palm oil. Animal and vegetable fats and oils as raw materials for high melting point fats and oils can be used alone or in combination of two or more.
[0009]
As emulsifiers in the present invention has an average polymerization degree of Ru with a polyglycerol fatty acid ester le of HLB4~8 3 or more.
[0010]
Above SL, as the fatty acids have HLB in average degree of polymerization flat is 3 or more constituting 4-8 Po Li glycerin fatty acid ester, palmitic acid, stearic acid, oleic acid, erucic acid, Ru mentioned.
[0011]
The said emulsifier can be used 1 type or in mixture of 2 or more types. The oil and fat composition obtained by using an emulsifier having an HLB less than the lower limit value described above may not provide a “crisp” texture and flowering effect when used in fried foods. If an emulsifier with an HLB exceeding the above upper limit is used, the solubility of the emulsifier in fats and oils may be reduced, precipitation may occur due to heating or cooling, and heating stability such as coloring when heated is also possible. There is a risk of lowering.
[0012]
The fluid oil composition obtained by the present invention must contain 2 to 8% by weight of high melting point oil and 0.05 to 5% by weight of emulsifier, based on the total amount of liquid oil, high melting point oil and emulsifier. but more preferable proportion of emulsifying agent is a liquid oil, a high melting point fat, against the total amount of emulsifier, 0. 1-2% by weight. When the high melting point fat is less than 0.5% by weight with respect to the total amount of liquid fat, high melting point fat and emulsifier, the texture of the fried food is not easily maintained, and the oil and fat composition has a uniform flow I can't keep it. On the other hand, when the high melting point fat exceeds 8% by weight, the deep fried food has a hard texture due to the excessive effect of the high melting point fat, and further, the fried food feels a hardened oily odor. Moreover, the acid value rise of an oil-fat composition becomes quick, and the commercial value as frying oil is lost. On the other hand, if the emulsifier is less than 0.05% by weight with respect to the total amount of the liquid oil, high melting point oil and emulsifier, the texture and floweriness of fried foods cannot be obtained, and if it exceeds 5% by weight, tempura, etc. This causes problems such as the clothes being easily peeled off.
[0013]
A simple fluid oil composition cannot usually be obtained simply by mixing the liquid oil, high melting point oil and emulsifier. To obtain oil fat compositions that Teisu a fluidized, for example, quenching kneading method, fine powder mixing method, a method such as re-crystallization method is used.
[0014]
The rapid cooling kneading method is, for example, adding high melting point fat and emulsifier to liquid fat and oil, heating to 70 ° C or higher, and then rapidly cooling to around 20 ° C with a combinator etc. while kneading to refine the fat and oil crystals. And a fluid oil composition obtained by uniformly dispersing in a liquid oil. However, in the rapid kneading method, when the ratio of the high melting point fat exceeds 2% by weight with respect to the total amount of the liquid fat, the high melting point fat and the emulsifier, the obtained fluid fat composition is solid-liquid separated over time. Or solidify. Therefore, a high melting point fat, liquid oil, high melting fat, in order to formulate more than 2% by weight relative to the total amount of the emulsifier, it adopts a fine powder mixing method in the present invention.
[0015]
The fine powder mixing method is a method in which an oil composition is prepared by the above-mentioned rapid kneading method using a part of the high melting point fat used, and the remaining high melting point fat is made into a fine powder of 500 μm or less. The Powder mixing method noted above, the proportion of high-melting fat, liquid oil, a high melting point fat, albeit in a suitable manner in order to obtain a fluidized fat composition of more than 2% by weight relative to the total amount of emulsifier Also, the present invention can be applied to the production of a fluid oil / fat composition having a high melting point oil / fat ratio of 2% by weight or less. The upper limit of the high-melting fat fluidized fat composition obtained by powder mixing method, Ru der about 8 wt%. Is that flow Dojo fat composition obtained as this will maintain fluidized at 0 ℃ temperature above crystals are dispersed in a liquid oil or fat in particulate 2 to 10 [mu] m.
[0016]
Antioxidants, antifoaming agents, and the like can be added to the fluid oil composition obtained by the present invention as necessary. Examples of the antioxidant include catechin, licorice extract, extracted tocopherol, gallic acid, rosemary extract, L-ascorbic acid, dibutylhydroxytoluene, dl-α-tocopherol and the like. Examples of antifoaming agents include silicone resins. Usually, the antioxidant is about 0.01 to 0.05 part by weight per 100 parts by weight of the fluid oil composition, and the antifoaming agent is 0.0001 to 0.0005 weight per 100 parts by weight of the fluid oil composition. It is preferable to add about 1 part.
[0017]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Example 1 and Comparative Examples 1-7
An oil and fat composition was prepared according to the formulation shown in Table 1 . Fat composition ratio Comparative Examples 2-6, rapeseed oil shown in Table 1, rapeseed extremely hardened oil, an emulsifier, was melt-mixed by heating to 80 ° C., was prepared by rapidly cooled to 20 ° C. with combinators. In addition, the oil and fat composition of Example 1 was prepared by adding rapeseed oil, rapeseed extremely hardened oil, and emulsifier to 80 ° C, melt-mixing, and then rapidly cooling to 20 ° C with a combinator. Hardened oil fine powder was added and stirred .
[0018]
[Table 1]
In addition, rapeseed salad oil was used as the rapeseed oil used as the liquid oil in Examples and Comparative Examples. The rapeseed extremely hardened oil used as the high melting point fat is a hardened oil having a melting point of 60 ° C. and an iodine value of 3 obtained by hydrogenating refined rapeseed oil. The rapeseed extremely hardened oil fine powder is the above rapeseed extremely hardened oil. Is a fine powder. As the emulsifiers A to E, the following were used.
[0020]
Emulsifier A: Sucrose erucic acid ester (HLB = 2)
Emulsifier B: Glycerol citrate stearate (HLB = 3)
Emulsifier C: Pentaglycerin trioleate (degree of polymerization 5, HLB = 7)
Emulsifier D: Tetraglycerin pentaoleate (degree of polymerization 4, HLB = 2)
Emulsifier E: Decaglycerin monooleate (degree of polymerization 10, HLB = 13)
[0021]
The stability with time and heat stability of each prepared oil and fat composition, flowering property when cooking fried food, texture, and oil oozing state were evaluated as follows. The results are shown in Table 2.
[0022]
Stability over time Each oil and fat composition was placed in a screw-cap bottle, and the state after storage at 0 ° C. for 1 month was visually observed.
[0023]
Heat stability Each oil and fat composition was heated in an oven at 180 ° C. for 50 hours, and then the hue and acid value were measured. The hue was measured with a Robibond colorimeter using a 2-inch cell and indicated by a value of 10R + Y. The acid value was measured according to the standard fat and oil analysis method.
[0024]
The flowering state of fried balls obtained using each flowering oil and fat composition was observed. The fried balls were obtained as follows. First, the weak flour and water were mixed in a ratio of 100 g of weak flour and 200 g of water and homogenized using a desktop mixer (beater), and then placed in a burette to prevent air from entering. On the other hand, 350 g of an oil and fat composition is placed in a stainless steel ball (diameter 16 cm, depth 6 cm) and heated to 180 ° C. and held so that the tip of the burette is located 10 cm above the oil level. The contents of were dripped in oil at a dropping rate of 60 drops / min for 30 seconds and fried at 180 ° C. for 1 minute, and observed for the shape of the fried balls.
◎ ・ ・ ・ Flower blooming is very good.
○ ... Good flowering ability.
Δ: Flower blooming is slightly better.
× ・ ・ ・ There is no flowering, or even if there is flowering, the flower seems to be scattered.
As evaluated.
[0025]
Texture Frozen commercially available croquettes were fried using each oil and fat composition, and the texture of croquette clothes immediately after frying and one day later were evaluated by 10 panelists. The evaluation of the texture is the texture of the croquette clothes that each paneler ate,
5. The texture that is “crisp” is very good.
4. Excellent texture with a “crisp” texture.
3 ・ ・ Slightly “crisp” texture.
2 ・ ・ There is almost no crispy texture.
1. There is no “crisp” texture.
The average score of 10 people was shown.
[0026]
Oil oozing state Donuts fried with each oil composition and stored at 20 ° C. for 6 hours and stored at 20 ° C. for 1 day are placed on filter paper for 1 hour, and oil oozed on the filter paper The area of the oil was measured, and the oil oozing area in the case of donuts fried using rapeseed salad oil alone was shown as a relative value.
[0027]
Comprehensive evaluation Comprehensive evaluation was performed from the results of stability over time, heat stability, flower bloom, texture after 6 hours, and oil exudation after 1 day. When the stability over time is fluid: ○, otherwise: ×, with respect to heat stability, with Comparative Example 1 as a reference, when below the value: ○, exceeding the value: × The results of the texture after 6 hours are as follows: evaluation is more than 4: ○, evaluation is 2.5-4: Δ, evaluation is less than 2.5: x, and oil bleeds after 1 day The result of taking out is that the measured value is less than 0.65: ○, 0.65 to 0.8: Δ, more than 0.8: x, stability over time, heat stability, flower bloom, A total of 5 or more of ◎ ・ ・ ◎ and ○ in the evaluation of the texture after 6 hours and the exudation of oil after 1 day.
○ ・ ・ ◎, ○ is a total of four.
△ ・ ・ ◎, ○ is a total of three.
× ·· A value that is evaluated as × for stability over time and flowering.
As evaluated.
[0028]
[Table 2]
【Effect of the invention】
As described above, the fluid oil composition obtained by the present invention has fluidity, so that it has good handleability when cooking fried foods such as fries and tempura, and has excellent stability over time and long fluidity. Hold for a period. Moreover, since it is excellent also in heat stability, there is no possibility of coloring by heating. Further, the fried food obtained by frying with the fluid oil composition obtained according to the present invention has a good texture with good flowering and “crisp”, and a decrease in texture over time due to oil oozing. There are few effects, and it has the outstanding effect that the outstanding food texture immediately after frying is hold | maintained for a fixed time.
Claims (1)
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| JP7083070B2 (en) * | 2019-04-25 | 2022-06-09 | 阪本薬品工業株式会社 | Fats and oils crystallization accelerator |
| JP6868722B1 (en) * | 2020-02-28 | 2021-05-12 | 昭和産業株式会社 | The oil and fat composition, the food using the oil and fat composition, the method for producing the food, and the method for suppressing oil stains on the food. |
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